May. That was the last time I remembered to publish a post on this blog. I've made countless delicious meals. And it's been SEVEN months. Right. Well, now that I've made a resolution to get off of facebook (which has outlived its purpose in my life), I can devote more time to sharing healthy meals once again. Last night, I doctored up a pasta and bean soup recipe by loading up on veggies. Very, very good.
You need:
1 sweet onion, chopped
1 green bell pepper, chopped
1 zucchini, chopped
1 28 oz. can of Muir Glen organics Fire Roasted Tomatoes
1 qt. chicken or vegetable stock
2 whole roasted red peppers, chopped
2 cloves of garlic, chopped
1 # ditalini
1 14 oz. can of cannellini beans, drained
In a large stock pot, saute the onion, garlic, and green pepper in 1 tbsp. butter and 1 tbsp. olive oil. Cook until soft and lightly golden. Add zucchini, roasted red pepper, and tomatoes. Cook until zucchini has softened. Add chicken stock and beans. Season with salt and pepper. Bring to a boil. Add ditalini and cook until al dente. Serve with freshly grated parmesan cheese.
Serves 8
Tuesday, December 28, 2010
Monday, May 24, 2010
Bean Burritos with Cilantro-Lime Rice
It's a hot one today. I want to spend as little time in the kitchen as possible tonight, so I changed our original plan of Skillet Poached Huevos Rancheros to homemade burritos. The only cooking involved is the rice, which takes a total of 15 minutes to steam and season. This is a filling dinner without being too heavy.
You need:
1 can organic refried black beans
1/4 block of cheddar cheese, grated
1 1/2 c. Super Salsa
2 1/2 c. cooked Cilantro-Lime Rice
4 whole wheat tortillas
guacamole and sour cream/plain greek yogurt for dressing
Heat the beans according to directions. Warm the tortillas in the microwave or oven. Layer beans, salsa, rice, and cheese. Roll up and top with guac or sour cream. Yum.
Serves 4
You need:
1 can organic refried black beans
1/4 block of cheddar cheese, grated
1 1/2 c. Super Salsa
2 1/2 c. cooked Cilantro-Lime Rice
4 whole wheat tortillas
guacamole and sour cream/plain greek yogurt for dressing
Heat the beans according to directions. Warm the tortillas in the microwave or oven. Layer beans, salsa, rice, and cheese. Roll up and top with guac or sour cream. Yum.
Serves 4
Saturday, May 22, 2010
Super Salsa
This is the easiest salsa recipe in the world, and it tastes FANTASTIC!! There were beautiful hydroponic tomatoes at the farmers' market this morning, vidalia onions are in season, and the cilantro in my garden is just taking off! These are great with Lime chips, such as the ones by the Food Should Taste Good Company.
You need:
2 pints of grape tomatoes, preferably multi-colored, diced
1 poblano pepper, diced
1 sweet yellow or orange pepper, diced
1 vidalia onion, sliced
1 tbsp. salt
1 bunch cilantro, chopped
Mix. Eat :)
You need:
2 pints of grape tomatoes, preferably multi-colored, diced
1 poblano pepper, diced
1 sweet yellow or orange pepper, diced
1 vidalia onion, sliced
1 tbsp. salt
1 bunch cilantro, chopped
Mix. Eat :)
Goulash
No kidding. Baking AND making goulash, but Ada's been asking for it since Halloween. I make it every Halloween for dinner. She thinks it's a riot because it's called goulash. Get it? GHOULash. Yeah, I know. Anyway, tonight was the only night that was even remotely close to goulash weather for May, so here it is. This recipe comes from A Well Seasoned Appetite by Molly O'Neill. If you like to cook in season, as I do, I recommend this book. The resources and recipes are endless, and it allows you to take advantage of all the delicious vegetables that each season has to offer, without, of course, wondering what the heck you'll do with them. I like to serve the goulash over noodles.
You need:
2 tsp. unsalted butter
1 medium onions, thinly sliced
2 tbsp. sweet Hungarian paprika
1 tsp. caraway seeds
1 # stew beef, ground beef, or ground turkey (I use the ground turkey)
1/4 cup. all purpose flour (ONLY if you are using the stew beef)
2 c. beef broth
1 tbsp. fresh lemon juice
2 tsp. kosher salt
1/4 tsp. pepper
Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook one minute more. IF you are using the stew beef, toss with flour to coat well and add to the onion mixture. If you are using the ground beef or turkey, simply add to the onion mixture. Cook for 2 minutes. Add 1/2 c. broth, stirring and scraping the bottom of the pout. Gradually stir in the remaining broth. Bring to a slow simmer. Cover and cook, skimming the broth from time to time, until the beef is tender, about 1 1/2 hours. Stir in the lemon juce, salt, and pepper and serve.
You need:
2 tsp. unsalted butter
1 medium onions, thinly sliced
2 tbsp. sweet Hungarian paprika
1 tsp. caraway seeds
1 # stew beef, ground beef, or ground turkey (I use the ground turkey)
1/4 cup. all purpose flour (ONLY if you are using the stew beef)
2 c. beef broth
1 tbsp. fresh lemon juice
2 tsp. kosher salt
1/4 tsp. pepper
Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook one minute more. IF you are using the stew beef, toss with flour to coat well and add to the onion mixture. If you are using the ground beef or turkey, simply add to the onion mixture. Cook for 2 minutes. Add 1/2 c. broth, stirring and scraping the bottom of the pout. Gradually stir in the remaining broth. Bring to a slow simmer. Cover and cook, skimming the broth from time to time, until the beef is tender, about 1 1/2 hours. Stir in the lemon juce, salt, and pepper and serve.
Orange Oatmeal Cookies
It may be May 22, but the gloomy weather has me in the kitchen in a baking mood. One of the many advantages of having a fully stocked pantry of delicious and healthy ingredients is that you can whip up a number of interesting recipes without having to go to the store. This recipe comes from The Healthy Kitchen cookbook by Andrew Weil, MD and Rosie Daley. You can substitute the orange zest with lemon zest if you don't have oranges on hand (or if they are out of season, as they are now) and you have of choice of either raisins or chocolate chips for added sweetness.
You need:
1 stick butter, room temperature
1 egg
1/4 c. mashed banana
1 tsp. vanilla extract
1/2 c. brown sugar
1 1/2 tsp. orange zest
1 c. whole wheat pastry flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 c. oats
1/4 c. unsweetened shredded coconut
1/2 c. chopped walnuts
1/2 c. golden raisins or chocolate chips
Preheat the oven to 350 degrees. Cream the butter and egg together until it is well blended and smooth. Gradually beat in the banana, vanilla, and brown sugar. Add the orange zest. Mix well with a wooden spoon until all the ingredients are thoroughly blended. In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts, and raisins (or chocolate chips). Use a wooden spoon to combine the dry ingredients until they are blended well and evenly distributed. Stir the dry ingredients into the wet ingredients and mix thoroughly until there is no sign on dryness. Drop heaping tablespoons of the dough onto a greased baking sheet, 2 inches apart, and press down lightly against the dough to flatten. Bake for 20 minutes until lightly browned. Cool on a wire rack.
Makes 16 large cookies.
You need:
1 stick butter, room temperature
1 egg
1/4 c. mashed banana
1 tsp. vanilla extract
1/2 c. brown sugar
1 1/2 tsp. orange zest
1 c. whole wheat pastry flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 c. oats
1/4 c. unsweetened shredded coconut
1/2 c. chopped walnuts
1/2 c. golden raisins or chocolate chips
Preheat the oven to 350 degrees. Cream the butter and egg together until it is well blended and smooth. Gradually beat in the banana, vanilla, and brown sugar. Add the orange zest. Mix well with a wooden spoon until all the ingredients are thoroughly blended. In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts, and raisins (or chocolate chips). Use a wooden spoon to combine the dry ingredients until they are blended well and evenly distributed. Stir the dry ingredients into the wet ingredients and mix thoroughly until there is no sign on dryness. Drop heaping tablespoons of the dough onto a greased baking sheet, 2 inches apart, and press down lightly against the dough to flatten. Bake for 20 minutes until lightly browned. Cool on a wire rack.
Makes 16 large cookies.
Tuesday, May 18, 2010
Strawberry-Rhubarb Bars
I usually make these when I know V is coming over (or I'm heading over there) with the gang. She loves them the way I love her banana bars. Tonight, I had four stalks of rhubarb that were crying to be used up. I was also home at a really good time, after leaving on time today in order to get to the budget vote on time. These are really just so delicious.
For the filling:
1 1/2 c. strawberries, sliced
1 1/2 c. rhubarb, sliced
1 tbsp. lemon juice
1/2 c. granulated sugar
2 tbsp. cornstarch
For the crust:
1 1/2 c. all purpose flour
1 1/2 c. oats
1 c. brown sugar, firmly packed
3/4 c. butter
1/2 tsp. baking soda
1/4 tsp. salt
For the drizzle:
3/4 c. confectioners sugar
1-2 tbsp. lemon juice
Preheat oven to 350. Grease the bottom of a 13x9 in. pan. Combine rhubarb, strawberries, and lemon juice in a 2 qt pot. Cover and cook over medium heat, stirring occasionally, until fruit is tender. Add cornstarch and sugar. Keep cooking until mixture comes to a boil. Remove from heat and set aside. Meanwhile, combine all dry ingredients and beat on low speed until mixture is crumbly. Reserve some of the crumbly mixture. Press the remaining crumbly mixture in the bottom of the pan. Spread fruit filling over the top. Sprinkle reserved crumbly mixture evenly over the top. Bake 35 minutes. Cool completely. Drizzle with icing.
For the filling:
1 1/2 c. strawberries, sliced
1 1/2 c. rhubarb, sliced
1 tbsp. lemon juice
1/2 c. granulated sugar
2 tbsp. cornstarch
For the crust:
1 1/2 c. all purpose flour
1 1/2 c. oats
1 c. brown sugar, firmly packed
3/4 c. butter
1/2 tsp. baking soda
1/4 tsp. salt
For the drizzle:
3/4 c. confectioners sugar
1-2 tbsp. lemon juice
Preheat oven to 350. Grease the bottom of a 13x9 in. pan. Combine rhubarb, strawberries, and lemon juice in a 2 qt pot. Cover and cook over medium heat, stirring occasionally, until fruit is tender. Add cornstarch and sugar. Keep cooking until mixture comes to a boil. Remove from heat and set aside. Meanwhile, combine all dry ingredients and beat on low speed until mixture is crumbly. Reserve some of the crumbly mixture. Press the remaining crumbly mixture in the bottom of the pan. Spread fruit filling over the top. Sprinkle reserved crumbly mixture evenly over the top. Bake 35 minutes. Cool completely. Drizzle with icing.
Pancakes
Tonight, after a wonderfully warm weekend, the temperature has dropped to the high 50s, and we just weren't in the mood for a summery meal. A suggested that we make "breakfast dinner," so I got out my favorite pancake recipe from The Newlywed Cookbook, which I received as a wedding gift *gulp* 11 years ago. I do alter the recipe a bit, in two minor places. For one, I use whole eggs. Unless you are making a meringue, delicious, rich egg yolks (especially the ones I get from our egg and milk share) are too good to toss into the trash. Also, I don't use non-stick spray. Too unnatural in my book. I just use butter. Nothing wrong with butter in moderation. It's one of the least processed foods we have out there ;) However, if you disagree, then replace the two eggs with two egg whites and use non-stick spray in the pan. The best part of this recipe is that it's actually better if the batter sits in the fridge for a bit. So I make it either the night before (for Sunday morning pancakes) or right when I get home from work. Then I can just take it out right before we eat. Also, they freeze REALLY well once cooked, so feel free to double up the recipe, make a bunch, pop them in the freezer, and heat them up in the morning in the toaster for your little ones (or yourself) for breakfast.
You need:
1 1/2 c. flour
3 tbsp. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup whole milk
2 eggs
1 tsp. vanilla extract
Mix the dry ingredients with a fork. Whisk wet ingredients and add to the dry ingredients. Whisk until blended. Add some butter to a hot griddle, ladle your batter, and make pancakes.
Serves 4
You need:
1 1/2 c. flour
3 tbsp. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup whole milk
2 eggs
1 tsp. vanilla extract
Mix the dry ingredients with a fork. Whisk wet ingredients and add to the dry ingredients. Whisk until blended. Add some butter to a hot griddle, ladle your batter, and make pancakes.
Serves 4
Monday, May 17, 2010
Crispy Fish with Tomato and Leeks
This recipe is from Real Simple magazine. It's really easy to make during the week, and A loves it. This is a healthy alternative to fish sticks, for who the heck knows where those come from!
You need:
4 pieces of tilapia
1 c. bread crumbs
1 tsp. chopped fresh rosemary
2 tbsp. olive oil
1 tbsp. dijon mustard
2 leeks, cleaned and cut into half moons
2 cloves garlic, chopped
1 pint grape tomatoes
Mix the bread crumbs, rosemary, and 1 tbsp. olive oil in a small bowl. Place the fish on a baking sheet. Spread the mustard on top of each piece of fish and then top with the bread crumbs. Bake at 425 for 12 minutes. Meanwhile, heat the remaining oil in a saute pan over medium heat. Add the leeks, garlic, and 1/2 c. water. Cook until tender and the liquid has mostly evaporated, about 4-5 minutes. Stir in the tomatoes and season to taste. Serve atop the fish.
Serves 4
You need:
4 pieces of tilapia
1 c. bread crumbs
1 tsp. chopped fresh rosemary
2 tbsp. olive oil
1 tbsp. dijon mustard
2 leeks, cleaned and cut into half moons
2 cloves garlic, chopped
1 pint grape tomatoes
Mix the bread crumbs, rosemary, and 1 tbsp. olive oil in a small bowl. Place the fish on a baking sheet. Spread the mustard on top of each piece of fish and then top with the bread crumbs. Bake at 425 for 12 minutes. Meanwhile, heat the remaining oil in a saute pan over medium heat. Add the leeks, garlic, and 1/2 c. water. Cook until tender and the liquid has mostly evaporated, about 4-5 minutes. Stir in the tomatoes and season to taste. Serve atop the fish.
Serves 4
Sunday, May 16, 2010
Springtime Ravioli and Meatballs
A is still a big fan of raviolis and meatballs on Sunday, but today it was particularly warm, too warm to stay indoors and make sauce and fry meatballs. Fortunately, I had some frozen meatball mix I could thaw and a variety of vegetables in the refrigerator (a little of this, a little of that), so I decided to jazz up the traditional Sunday meal. Then, I grilled the meatballs outside rather than in the cast iron, and they turned out very well! For the meatball recipe, refer to this previous post:
You need:
1 - 2 # raviolis (any kind), cooked according to package directions
a couple of marinated artichokes, either from the jar or from the olive bar
1/2 c. oil cured olives, chopped
1 pint grape tomatoes, halved
1 package of fresh baby spinach, chopped
olive oil
salt
pepper
1/2 c. white wine
In a saute pan, mix all of the vegetables and the olives with some olive oil and saute until cooked. Add white wine. Reduce. Pour over raviolis.
Serves 4
You need:
1 - 2 # raviolis (any kind), cooked according to package directions
a couple of marinated artichokes, either from the jar or from the olive bar
1/2 c. oil cured olives, chopped
1 pint grape tomatoes, halved
1 package of fresh baby spinach, chopped
olive oil
salt
pepper
1/2 c. white wine
In a saute pan, mix all of the vegetables and the olives with some olive oil and saute until cooked. Add white wine. Reduce. Pour over raviolis.
Serves 4
Monday, May 10, 2010
Chicken and Leek Stroganoff
This is a very quick variation on Jamie Oliver's recipe. The variations were simply made based on taste and/or what I had in the kitchen.
You need:
salt and pepper
egg noodles, cooked according to directions on the package
1 large leek, washed and cut into 1/4 in slices
gourmet blend of mushrooms (baby bella, shitake, and oyster), sliced
2 chicken breasts, sliced into strips
olive oil
a pat of butter
a glass of red wine (the recipe calls for white. I didn't have any)
fresh parsley, chopped
half-pint of heavy cream
1 lemon
Put a large frying pan on high heat and add a "good lug" of olive oil and a pat of butter. Add the leek to the pan, with the wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with aluminum foil. Remove the foil and add the chicken, mushrooms, cream, and most of the parsley. Stir, bring back to a boil, and then simmer for 10 minutes. Just before serving, add the juice of the lemon. Serve over the noodles.
Serves 4
You need:
salt and pepper
egg noodles, cooked according to directions on the package
1 large leek, washed and cut into 1/4 in slices
gourmet blend of mushrooms (baby bella, shitake, and oyster), sliced
2 chicken breasts, sliced into strips
olive oil
a pat of butter
a glass of red wine (the recipe calls for white. I didn't have any)
fresh parsley, chopped
half-pint of heavy cream
1 lemon
Put a large frying pan on high heat and add a "good lug" of olive oil and a pat of butter. Add the leek to the pan, with the wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with aluminum foil. Remove the foil and add the chicken, mushrooms, cream, and most of the parsley. Stir, bring back to a boil, and then simmer for 10 minutes. Just before serving, add the juice of the lemon. Serve over the noodles.
Serves 4
Saturday, May 8, 2010
Lazy Huevos Rancheros
This morning, I wanted to use up a few things in the refrigerator, either left over from book club or the week's recipe, so I decided to make a lazy version of huevos rancheros. My milk and egg share started this week (thank you Farmers and Artisans!!) and I couldn't wait to break into, pun intended, those delicious looking eggs. Plenty of protein and lots of flavor.
You need:
1 egg
2 tbsp. homemade salsa (which I made for cinco de mayo)
1/4 tsp. black bean sauce (from the stir fry night)
1 tsp. grated gruyere (left over from book club)
1 slice of wheat bread
1 tsp. plain greek yogurt
Crack the egg into the pan. Stir it around with a spatula. Add the salsa and black bean sauce. Mix until cooked and warmed through. Toast the bread. Put the egg mixture on the toast. Grate a little gruyere on top and dollop with the yogurt. Easy, right?
You need:
1 egg
2 tbsp. homemade salsa (which I made for cinco de mayo)
1/4 tsp. black bean sauce (from the stir fry night)
1 tsp. grated gruyere (left over from book club)
1 slice of wheat bread
1 tsp. plain greek yogurt
Crack the egg into the pan. Stir it around with a spatula. Add the salsa and black bean sauce. Mix until cooked and warmed through. Toast the bread. Put the egg mixture on the toast. Grate a little gruyere on top and dollop with the yogurt. Easy, right?
Friday, May 7, 2010
Sizzling Beef with Scallions and Black Bean Sauce
Friday is Family Movie Night here, so we choose a theme for the night, and our dinner and movie match that theme. Last night, we watched Mulan (A had never seen it; neither had M) and made a stir fry. This one, too, comes from Jamie Oliver's Food Revolution. The recipe originally calls for rice, but I made it with chinese noodles. A and I like to use chopsticks with every Asian meal, and she's not a fan of getting rice on the chopsticks. Try it. It might "just...make a man...out of YOU!" Sorry. Too much Mulan, I guess. :)
You need:
Sea salt
Freshly ground black pepper
1 cup long-grain or basmati rice or chinese noodles
1/2 pound top loin or sirloin ( I only use grass-fed beef)
Thumb-size piece of fresh ginger
2 cloves garlic
2 scallions
Small bunch of fresh cilantro
2 Tbsp. sesame oil
peanut oil
2 Tbsp. black bean sauce , good quality
2 to 3 Tbsp. soy sauce
2 limes
1 egg
Trim any excess fat from your steak and slice the meat into finger-sized strips. Peel and finely slice the ginger and garlic. Finely slice the chile. Cut the ends off your scallions and finely slice. Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks. Get yourself a big bowl and put in the ginger, garlic, scallions, cilantro stalks and steak strips. Add the sesame oil and mix everything together.
Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good lug of peanut oil and swirl it around. Add all your chopped ingredients from the bowl. Give the pan a really good shake to mix everything around quickly. Stir-fry for 2 minutes, taking care to keep everything moving so it doesn't burn. Add the black bean sauce, and stir in 1 tablespoon of soy sauce and the juice of half a lime. Keep tossing. Taste and season with black pepper and a little more soy sauce. Remove the pan from the heat, transfer everything to a bowl and cover with aluminium foil. Give the pan a quick wipe with a ball of paper towels and put back on the heat. Add a lug of peanut oil and swirl it around. Crack in your egg and add a tablespoon of soy sauce—the egg will cook very quickly so keep stirring. Once it's scrambled, stir in your noodles, scraping the sides and the bottom of the pan as you go. Keep mixing for a few minutes until the noodles are steaming hot, then taste and season with a little soy sauce.
Place the noodles in your dishes. Spoon over the meat and black bean sauce and sprinkle over the cilantro leaves. Serve with wedges of lime.
Serves 4
You need:
Sea salt
Freshly ground black pepper
1 cup long-grain or basmati rice or chinese noodles
1/2 pound top loin or sirloin ( I only use grass-fed beef)
Thumb-size piece of fresh ginger
2 cloves garlic
2 scallions
Small bunch of fresh cilantro
2 Tbsp. sesame oil
peanut oil
2 Tbsp. black bean sauce , good quality
2 to 3 Tbsp. soy sauce
2 limes
1 egg
Trim any excess fat from your steak and slice the meat into finger-sized strips. Peel and finely slice the ginger and garlic. Finely slice the chile. Cut the ends off your scallions and finely slice. Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks. Get yourself a big bowl and put in the ginger, garlic, scallions, cilantro stalks and steak strips. Add the sesame oil and mix everything together.
Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good lug of peanut oil and swirl it around. Add all your chopped ingredients from the bowl. Give the pan a really good shake to mix everything around quickly. Stir-fry for 2 minutes, taking care to keep everything moving so it doesn't burn. Add the black bean sauce, and stir in 1 tablespoon of soy sauce and the juice of half a lime. Keep tossing. Taste and season with black pepper and a little more soy sauce. Remove the pan from the heat, transfer everything to a bowl and cover with aluminium foil. Give the pan a quick wipe with a ball of paper towels and put back on the heat. Add a lug of peanut oil and swirl it around. Crack in your egg and add a tablespoon of soy sauce—the egg will cook very quickly so keep stirring. Once it's scrambled, stir in your noodles, scraping the sides and the bottom of the pan as you go. Keep mixing for a few minutes until the noodles are steaming hot, then taste and season with a little soy sauce.
Place the noodles in your dishes. Spoon over the meat and black bean sauce and sprinkle over the cilantro leaves. Serve with wedges of lime.
Serves 4
Wednesday, May 5, 2010
Sweet Corn Chowder
I was headed to a lacrosse game after school, so dinner had to be ready when I got home from the game. I decided to tweak JO's recipe a bit - omitting the shrimp, using the crock pot, and mashing with a potato masher rather than a hand blender - and it was really good. I also fried the bacon up the night before and put it in the fridge so it just had to be heated up a bit for the topping. An easy weeknight dinner.
You need:
1 leek
1 # potatoes
1 qt. chicken broth
4 slices of bacon, fried (I get mine from a local farm - seriously, you can taste the difference, and it's SO MUCH better for you)
1 2/3 c. frozen corn
1 1/4 c. heavy cream
salt and pepper
6 crushed saltine crackers
Cut the ends off the leeks, wash really well, and slice thinly. Chop potatoes into chunks. Place into the crock pot. Add the chicken broth, corn, and heavy cream. Place the crock pot on low and go to work, the dentist, and the girls varsity lacrosse game.
When you get home, heat up the bacon a bit. Then, crumble it up and place to the side. Crumble up the saltines. Open the lid of the crock pot and use your potato masher to mash everything up a bit, so it looks like a creamy soup. Pour into bowls, sprinkle with a bit of bacon and crackers. Enjoy.
Serves 4-6
You need:
1 leek
1 # potatoes
1 qt. chicken broth
4 slices of bacon, fried (I get mine from a local farm - seriously, you can taste the difference, and it's SO MUCH better for you)
1 2/3 c. frozen corn
1 1/4 c. heavy cream
salt and pepper
6 crushed saltine crackers
Cut the ends off the leeks, wash really well, and slice thinly. Chop potatoes into chunks. Place into the crock pot. Add the chicken broth, corn, and heavy cream. Place the crock pot on low and go to work, the dentist, and the girls varsity lacrosse game.
When you get home, heat up the bacon a bit. Then, crumble it up and place to the side. Crumble up the saltines. Open the lid of the crock pot and use your potato masher to mash everything up a bit, so it looks like a creamy soup. Pour into bowls, sprinkle with a bit of bacon and crackers. Enjoy.
Serves 4-6
Sunday, May 2, 2010
Salmon En Crote
As usual, I started the week with another great Jamie Oliver dish. I wanted something that I could take my time with, especially considering that I don't have much time at all during the week to spend in the kitchen. This dish was absolutely delicious. It was beautiful right out of the oven, and it took surprisingly less time to prepare that I had thought.
You need:
All-purpose flour for dusting
2 sheets puff pastry
1 1/2 # wild salmon fillet, skin removed (I asked the fishmonger at Wegmans to do this for me)
olive oil
salt and pepper
1/4 c. black olive tapenade paste
fresh basil
2 ripe tomatoes
1/4 # ball of fresh mozzarella
1 large egg
Preheat the oven to 400 degrees. Dust a large sheet pan with flour. Dust a clean work surface and rolling pin with flour. Lay the puff pastry sheets one on top of the other. Roll out the puff pastry, dusting as you go, until it's the same size as the sheet pan. Place the pastry on your floured pan. Drizzle the salmon fillet with olive oil and season with a pinch of salt and pepper. Transfer to the pastry, and then spoon the black olive paste over the top, spreading it out into a thin layer. Pick the basil leaves and place them on top. Slice the tomatoes and place them over the basil. Tear the mozzarella into pieces and scatter on top of the tomatoes. Sprinkle the salt and pepper and drizzle with olive oil. Gather up the sides of the pastry and pinch and push them together. Crack the egg into a cup and beat it with a form, then use a pastry brush to paint the egg wash all around the pastry edges.
Place the pan at the bottom shelf of the oven, and place another sheet pan on the top shelf of the oven to protect the pastry from getting too much direct heat. Cook for 35 minutes, then serve in slices!
Serves 4-6
You need:
All-purpose flour for dusting
2 sheets puff pastry
1 1/2 # wild salmon fillet, skin removed (I asked the fishmonger at Wegmans to do this for me)
olive oil
salt and pepper
1/4 c. black olive tapenade paste
fresh basil
2 ripe tomatoes
1/4 # ball of fresh mozzarella
1 large egg
Preheat the oven to 400 degrees. Dust a large sheet pan with flour. Dust a clean work surface and rolling pin with flour. Lay the puff pastry sheets one on top of the other. Roll out the puff pastry, dusting as you go, until it's the same size as the sheet pan. Place the pastry on your floured pan. Drizzle the salmon fillet with olive oil and season with a pinch of salt and pepper. Transfer to the pastry, and then spoon the black olive paste over the top, spreading it out into a thin layer. Pick the basil leaves and place them on top. Slice the tomatoes and place them over the basil. Tear the mozzarella into pieces and scatter on top of the tomatoes. Sprinkle the salt and pepper and drizzle with olive oil. Gather up the sides of the pastry and pinch and push them together. Crack the egg into a cup and beat it with a form, then use a pastry brush to paint the egg wash all around the pastry edges.
Place the pan at the bottom shelf of the oven, and place another sheet pan on the top shelf of the oven to protect the pastry from getting too much direct heat. Cook for 35 minutes, then serve in slices!
Serves 4-6
Monday, April 26, 2010
Quick Salmon Tikka with Cucumber Yogurt
Jamie has yet to fail me, so I'm going to try another Indian dish. Last night's Korma was out of this world. This recipe took me 10 minutes to prepare and 5 minutes to cook, which was especially important tonight, since my five minute "in and out" trip to the mall to get some things at The Body Shop ended 45 minutes and 40 wasted minutes with the iPad (at the Mac store) later.
You need:
2 naan flatbreads
1 pinch of ground chili powder (the recipe calls for 1 fresh red chile, which was out of stock at Wegmans)
1/2 a cucumber
1 lemon
1/4 c. natural yogurt, plain (I use Greek)
sea salt and fresh ground pepper
fresh cilantro
2 filets of salmon
1 heaping tablespoon of tandoori paste
olive oil
Preheat the oven to 225. Pop the naan breads in the oven to warm through. If you use the red chili (fresh), halve, seed, and finely chop it. Peel and halve the cucumber, removing the seeds with a spoon. Roughly chop the cucumber and put in a small bowl. Squeeze the juice of half a lemon. Add yogurt and a pinch of salt and pepper. Add the chili pepper. Slice the salmon in 1/2 inch slices. Spoon the tandoori on top and brush over both sides with a pastry brush. Heat a large frying pan over high heat. Add olive oil and fry the salmon, 1-2 minutes on each side or until fully cooked. Place naan bread on a plate. Top with cucumber yogurt and salmon slices. Scatter cilantro leaves on top and garnish with lemon.
Serves 2 adults and a little toddler :)
You need:
2 naan flatbreads
1 pinch of ground chili powder (the recipe calls for 1 fresh red chile, which was out of stock at Wegmans)
1/2 a cucumber
1 lemon
1/4 c. natural yogurt, plain (I use Greek)
sea salt and fresh ground pepper
fresh cilantro
2 filets of salmon
1 heaping tablespoon of tandoori paste
olive oil
Preheat the oven to 225. Pop the naan breads in the oven to warm through. If you use the red chili (fresh), halve, seed, and finely chop it. Peel and halve the cucumber, removing the seeds with a spoon. Roughly chop the cucumber and put in a small bowl. Squeeze the juice of half a lemon. Add yogurt and a pinch of salt and pepper. Add the chili pepper. Slice the salmon in 1/2 inch slices. Spoon the tandoori on top and brush over both sides with a pastry brush. Heat a large frying pan over high heat. Add olive oil and fry the salmon, 1-2 minutes on each side or until fully cooked. Place naan bread on a plate. Top with cucumber yogurt and salmon slices. Scatter cilantro leaves on top and garnish with lemon.
Serves 2 adults and a little toddler :)
Sunday, April 25, 2010
Chicken Korma and Cilantro-Lime Fluffy Rice
I thought I'd try my first venture into Indian cooking with something light (and that looked wicked tasty in the book). I left out the green chile.
You Need:
1 3/4 # skinless and boneless chicken breasts
2 medium onions
1 fresh green chilli, optional
A thumb-sized piece of fresh root ginger
1 small bunch of fresh cilantro
1 15 oz. can of chickpeas
peanut oil
1 pat of butter
1/2 c. Korma Simmering Sauce
1 14 oz. can of coconut milk
A small handful of flaked almonds, plus extra for serving
2 heaped tbsp unsweetened shredded coconut
Sea salt and freshly ground black pepper
natural yogurt
1 lemon
Cut the chicken into approximately 1 in pieces. Peel, halve and finely slice your onions. Halve, deseed and finely slice the chilli, if you're using it. Peel and finely chop the ginger. Pick the cilantro leaves and finely chop the stalks. Drain the chickpeas.
Put a large casserole-type pan on a high heat and add a "couple of lugs"of oil. . Stir in the onions, chilli, ginger and coriander stalks with the butter. Keep stirring it enough, so that it doesn't catch and burn, but turns evenly golden. Cook for around 10 minutes. Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas, desiccated coconut and sliced chicken breasts. Half fill the empty chickpea can with water, pour it into the pan, and stir again. Bring to the boil, then turn the heat down and simmer for 30 minutes with the lid on. Check the curry regularly to make sure it’s not drying out, and add extra water if necessary. When the chicken is tender and cooked, taste and season with salt and pepper - but please season carefully. Serve with rice, adding a few spoonfuls of natural yogurt dolloped on top of the korma, and sprinkle over the rest of the flaked almonds. Finish by scattering over the cilantro leaves, and serve with lemon wedges for squeezing over.
For the cilantro-lime rice, make your favorite basmati rice. Add 1 bunch of chopped cilantro and the juice and zest of one lime to it. Sprinkle some olive oil, salt and pepper.
Serves 4-6
You Need:
1 3/4 # skinless and boneless chicken breasts
2 medium onions
1 fresh green chilli, optional
A thumb-sized piece of fresh root ginger
1 small bunch of fresh cilantro
1 15 oz. can of chickpeas
peanut oil
1 pat of butter
1/2 c. Korma Simmering Sauce
1 14 oz. can of coconut milk
A small handful of flaked almonds, plus extra for serving
2 heaped tbsp unsweetened shredded coconut
Sea salt and freshly ground black pepper
natural yogurt
1 lemon
Cut the chicken into approximately 1 in pieces. Peel, halve and finely slice your onions. Halve, deseed and finely slice the chilli, if you're using it. Peel and finely chop the ginger. Pick the cilantro leaves and finely chop the stalks. Drain the chickpeas.
Put a large casserole-type pan on a high heat and add a "couple of lugs"of oil. . Stir in the onions, chilli, ginger and coriander stalks with the butter. Keep stirring it enough, so that it doesn't catch and burn, but turns evenly golden. Cook for around 10 minutes. Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas, desiccated coconut and sliced chicken breasts. Half fill the empty chickpea can with water, pour it into the pan, and stir again. Bring to the boil, then turn the heat down and simmer for 30 minutes with the lid on. Check the curry regularly to make sure it’s not drying out, and add extra water if necessary. When the chicken is tender and cooked, taste and season with salt and pepper - but please season carefully. Serve with rice, adding a few spoonfuls of natural yogurt dolloped on top of the korma, and sprinkle over the rest of the flaked almonds. Finish by scattering over the cilantro leaves, and serve with lemon wedges for squeezing over.
For the cilantro-lime rice, make your favorite basmati rice. Add 1 bunch of chopped cilantro and the juice and zest of one lime to it. Sprinkle some olive oil, salt and pepper.
Serves 4-6
Cherry Scones
This week, our Babel group will hold its last dinner, following a reading from Salman Rushdie and Midnight's Children. We've been asked to bring a dessert or wine. In honor of his British-Indian influence, in both real life and the novel, I've decided to make cherry scones. I will bring along mascarpone and homemade blueberry jam (from last summer's bounty) as accompaniments. (Another JO recipe :)
You need:
1 c. dried tart cherries
1/2 c. orange juice, for soaking
4 c. self-raising flour, plus extra for dusting
2 tsp baking powder
1/2 c. butter
Salt
2 large eggs
1/3 c. milk, plus extra for brushing
Soak the cherries in a little bowl with just enough orange juice to cover them. While they're soaking, you can either pulse the flour, baking powder and butter in a food processor just until the mixture starts to look like breadcrumbs (don't be tempted to over-pulse!), or you can rub them together by hand. Transfer to a mixing bowl and make a well in the middle. In another bowl, beat the eggs and milk with a fork. Drain the cherries in a strainer and add them to the eggs and milk with a good pinch of salt. Then, pour the wet mixture into the well of the dry mixture and stir well, adding a splash of milk here and there if needed until you have a soft, dry dough.
Dust your work surface, roll the dough to about 3/4 in. thick, and cut into biscuit-sized rounds. Dip a pastry brush into some milk and brush the top of each scone. Bake at 400 degrees for 13-15 minutes. Transfer to a wire rack to cool.
Makes 15 scones
You need:
1 c. dried tart cherries
1/2 c. orange juice, for soaking
4 c. self-raising flour, plus extra for dusting
2 tsp baking powder
1/2 c. butter
Salt
2 large eggs
1/3 c. milk, plus extra for brushing
Soak the cherries in a little bowl with just enough orange juice to cover them. While they're soaking, you can either pulse the flour, baking powder and butter in a food processor just until the mixture starts to look like breadcrumbs (don't be tempted to over-pulse!), or you can rub them together by hand. Transfer to a mixing bowl and make a well in the middle. In another bowl, beat the eggs and milk with a fork. Drain the cherries in a strainer and add them to the eggs and milk with a good pinch of salt. Then, pour the wet mixture into the well of the dry mixture and stir well, adding a splash of milk here and there if needed until you have a soft, dry dough.
Dust your work surface, roll the dough to about 3/4 in. thick, and cut into biscuit-sized rounds. Dip a pastry brush into some milk and brush the top of each scone. Bake at 400 degrees for 13-15 minutes. Transfer to a wire rack to cool.
Makes 15 scones
Saturday, April 24, 2010
Fish Cakes
I have fallen in love, again, with Jamie Oliver. Yes, that delightfully quirky Brit who first captured my attention years ago with The Naked Chef has once again put a sparkle in my eye with his new show, Food Revolution. Not only do I watch the show faithfully, but I have been inspired to get creative again with my cooking. So, I headed out to Barnes and Noble to get his new cookbook, Food Revolution. Love it, and mostly, I'm loving the fact that this cookbook will inevitably challenge me to tackle a whole new ethnic food bonanza, especially Indian food. However, tonight, we kept it simple. Here's my variation on Jamie's fish cakes.
You need:
4 pieces of tilapia
1# fingerling potatoes, multi-colored
1 tbsp. flour
1 lemon
1 egg
cilantro
Peel the potatoes, chop into 1/2" cubes, and place in a pot of boiling water. Place the tilapia in a metal colander over the potatoes, cover in aluminum foil, lower heat, and steam for 12 minutes. Drain and mash potatoes and leave to cool. Flake the fish and mix with the potatoes, a lightly whisked egg, lemon zest, cilantro (chopped) and some salt and pepper. Roll the mixture into 8 fish cakes. Add a "couple of lugs" of olive oil to a frying pan (that's how he puts it). When the oil is hot, fry cakes 3-4 min on each side. I serve them with spinach :)
Serves 4
You need:
4 pieces of tilapia
1# fingerling potatoes, multi-colored
1 tbsp. flour
1 lemon
1 egg
cilantro
Peel the potatoes, chop into 1/2" cubes, and place in a pot of boiling water. Place the tilapia in a metal colander over the potatoes, cover in aluminum foil, lower heat, and steam for 12 minutes. Drain and mash potatoes and leave to cool. Flake the fish and mix with the potatoes, a lightly whisked egg, lemon zest, cilantro (chopped) and some salt and pepper. Roll the mixture into 8 fish cakes. Add a "couple of lugs" of olive oil to a frying pan (that's how he puts it). When the oil is hot, fry cakes 3-4 min on each side. I serve them with spinach :)
Serves 4
Baked Rigatoni with Bechamel Sauce
This recipe is based on a Giada de Laurentis recipe from Everyday Italian. I'm posting this here to help my friend, K, who needs to make a tasty treat for a friend of hers who has just had a baby, and for J, who just got two dinners of it for the week.
You need:
1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 bag sweet peas, frozen
1 pound dry rigatoni
3 tablespoons unsalted butter, diced
In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes at 425 degrees or until bubbling and the top is golden brown.
You need:
1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 bag sweet peas, frozen
1 pound dry rigatoni
3 tablespoons unsalted butter, diced
In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes at 425 degrees or until bubbling and the top is golden brown.
Sunday, April 4, 2010
Easter Dinner
Very easy to make (seriously) and can be served buffet style, which is crucial in my itty, bitty house :)
1. Roasted Leg of Lamb
1 whole leg of lamb, 7 to 9 pounds
20 peeled garlic cloves, larger ones sliced in half lengthwise
Fresh or dried rosemary
Fresh or dried thyme leaves
Salt and pepper to taste
Olive oil
Dry red wine (can use a dry white wine or lemon juice)
Prepare leg by removing most of the visible fat. Cut slits into top portions of roast with a small, sharp knife. Insert garlic clove into each slit and push down with finger until no longer visible. Rub the herbs, salt and pepper all over surface of meat. Do the same with the olive oil. Splash with wine or lemon juice and rub again. Cover and let lamb marinate in the refrigerator for at least 3 hours or overnight. Remove from refrigerator about 1 hour before roasting.
Preheat oven to 450° F. Place lamb in a shallow roasting pan. Roast for 15 minutes for initial searing, then reduce temperature to 350° F and continue to roast 8 minutes per pound for medium-rare, 10 minutes per pound for medium, or 18 minutes per pound for well-done. Baste occasionally with pan juices or additional wine or water.
Remove roast from oven when done, tent with foil and let rest 10-20 minutes before carving. Slice meat and serve immediately.
Serves 10
2. Roasted Mixed Baby Potatoes
1-1/2 to 2 pounds baby fingerling potatoes, a mixed variety if possible
Olive oil, about 1 tablespoon
2 large cloves garlic, minced
1 teaspoon dried marjoram leaves (see note below)
1/2 teaspoon dried thyme leaves
Salt and pepper to taste
1 tablespoon chopped fresh parsley
Preheat oven to 400° F. Rinse potatoes in cold water. Do not scrub or peel. Dry on a towel.Cut into 1 inch slices. Place on a baking sheet large enough to hold the potatoes in one layer with room between each. Add the garlic. Drizzle with the oil. Season with the marjoram, salt and pepper. Toss to combine. Roast until tender, about 30 minutes. Add the parsley and toss again. Serve immediately. These potatoes are also good at room temperature.
3. Sauteed Asparagus
1-1/2 pounds asparagus spears, cleaned, tough ends removed
1 tablespoon olive oil
3 large cloves garlic, minced
Salt and pepper to taste
Wash and trim asparagus, being certain to remove the tough ends. Heat a medium-sized skillet, large enough to hold the spears in one or two layers, over medium heat. Add the olive oil and garlic and sauté for one minute, being careful not to brown. Add asparagus with tips facing one direction. Add salt, pepper and just enough water to cover bottom of pan. Cover and simmer until tender, about 15 minutes, adding additional water if needed. (Cooking time will vary according to size and tenderness of asparagus). Remove lid and simmer until water has evaporated. Serve immediately if you want it hot, but it is just as good at room temperature.
4. Spinach and Arugula Salad with Tarragon Vinaigrette
10 ounces baby leaf spinach, rinsed and dried
1 ounce (or more) arugula leaves, rinsed and dried
1 garlic clove, minced
1 teaspoon Dijon mustard
2 teaspoons honey
2 tablespoons balsamic or red wine vinegar
5 tablespoons olive oil
2 teaspoons dried tarragon (use fresh if available)
Salt and pepper to taste
Thinly sliced sweet onion
Grape tomatoes
4 slices bacon, fried, drained and crumbled
Crumbled ricotta salata cheese or freshly grated Parmesan cheese
Place the spinach and arugula in a large salad bowl. Place the garlic, mustard and honey in a small bowl. Add the vinegar and whisk to combine. Add the olive oil gradually, whisking constantly until emulsified. Whisk in the tarragon, salt and pepper. Add tomatoes, onions, bacon and cheese to the greens. Drizzle the desired amount of dressing over the salad and toss well. Add the cheese and toss again. Serve immediately.
5. Easter Cassata (Nanny D's recipe)
Filling:
12 eggs
1 small jar cherries, chopped
1 1/2 c. sugar
4# Ricotta cheese
1/2 grated chocolate bar
1/2 tsp. cinnamon
1 jigger whiskey
1 jigger cherry juice
Cream Ricotta and sugar. Beat eggs separately, add to Ricotta mixture, beat until smooth. Stir in cherries, chocolate, cinnamon, whiskey, and cherry juice.
Crust:
3 c. flour
1 tsp. baking powder
1/2 c. Crisco
4 eggs
dash of cinnamon
dash of orange liqueur
3 tbsp. sugar
Stir flour, baking powder. With fork, cut in Crisco as you do for pie crust. Add eggs, one at a time, working with your hand until all is blended. Divide 3/4 of dough and roll our as pie crust to fit pan. Add filling. Roll out remaining into stripes and lattice over filling. Bake 1 hr. at 350 degrees.
1. Roasted Leg of Lamb
1 whole leg of lamb, 7 to 9 pounds
20 peeled garlic cloves, larger ones sliced in half lengthwise
Fresh or dried rosemary
Fresh or dried thyme leaves
Salt and pepper to taste
Olive oil
Dry red wine (can use a dry white wine or lemon juice)
Prepare leg by removing most of the visible fat. Cut slits into top portions of roast with a small, sharp knife. Insert garlic clove into each slit and push down with finger until no longer visible. Rub the herbs, salt and pepper all over surface of meat. Do the same with the olive oil. Splash with wine or lemon juice and rub again. Cover and let lamb marinate in the refrigerator for at least 3 hours or overnight. Remove from refrigerator about 1 hour before roasting.
Preheat oven to 450° F. Place lamb in a shallow roasting pan. Roast for 15 minutes for initial searing, then reduce temperature to 350° F and continue to roast 8 minutes per pound for medium-rare, 10 minutes per pound for medium, or 18 minutes per pound for well-done. Baste occasionally with pan juices or additional wine or water.
Remove roast from oven when done, tent with foil and let rest 10-20 minutes before carving. Slice meat and serve immediately.
Serves 10
2. Roasted Mixed Baby Potatoes
1-1/2 to 2 pounds baby fingerling potatoes, a mixed variety if possible
Olive oil, about 1 tablespoon
2 large cloves garlic, minced
1 teaspoon dried marjoram leaves (see note below)
1/2 teaspoon dried thyme leaves
Salt and pepper to taste
1 tablespoon chopped fresh parsley
Preheat oven to 400° F. Rinse potatoes in cold water. Do not scrub or peel. Dry on a towel.Cut into 1 inch slices. Place on a baking sheet large enough to hold the potatoes in one layer with room between each. Add the garlic. Drizzle with the oil. Season with the marjoram, salt and pepper. Toss to combine. Roast until tender, about 30 minutes. Add the parsley and toss again. Serve immediately. These potatoes are also good at room temperature.
3. Sauteed Asparagus
1-1/2 pounds asparagus spears, cleaned, tough ends removed
1 tablespoon olive oil
3 large cloves garlic, minced
Salt and pepper to taste
Wash and trim asparagus, being certain to remove the tough ends. Heat a medium-sized skillet, large enough to hold the spears in one or two layers, over medium heat. Add the olive oil and garlic and sauté for one minute, being careful not to brown. Add asparagus with tips facing one direction. Add salt, pepper and just enough water to cover bottom of pan. Cover and simmer until tender, about 15 minutes, adding additional water if needed. (Cooking time will vary according to size and tenderness of asparagus). Remove lid and simmer until water has evaporated. Serve immediately if you want it hot, but it is just as good at room temperature.
4. Spinach and Arugula Salad with Tarragon Vinaigrette
10 ounces baby leaf spinach, rinsed and dried
1 ounce (or more) arugula leaves, rinsed and dried
1 garlic clove, minced
1 teaspoon Dijon mustard
2 teaspoons honey
2 tablespoons balsamic or red wine vinegar
5 tablespoons olive oil
2 teaspoons dried tarragon (use fresh if available)
Salt and pepper to taste
Thinly sliced sweet onion
Grape tomatoes
4 slices bacon, fried, drained and crumbled
Crumbled ricotta salata cheese or freshly grated Parmesan cheese
Place the spinach and arugula in a large salad bowl. Place the garlic, mustard and honey in a small bowl. Add the vinegar and whisk to combine. Add the olive oil gradually, whisking constantly until emulsified. Whisk in the tarragon, salt and pepper. Add tomatoes, onions, bacon and cheese to the greens. Drizzle the desired amount of dressing over the salad and toss well. Add the cheese and toss again. Serve immediately.
5. Easter Cassata (Nanny D's recipe)
Filling:
12 eggs
1 small jar cherries, chopped
1 1/2 c. sugar
4# Ricotta cheese
1/2 grated chocolate bar
1/2 tsp. cinnamon
1 jigger whiskey
1 jigger cherry juice
Cream Ricotta and sugar. Beat eggs separately, add to Ricotta mixture, beat until smooth. Stir in cherries, chocolate, cinnamon, whiskey, and cherry juice.
Crust:
3 c. flour
1 tsp. baking powder
1/2 c. Crisco
4 eggs
dash of cinnamon
dash of orange liqueur
3 tbsp. sugar
Stir flour, baking powder. With fork, cut in Crisco as you do for pie crust. Add eggs, one at a time, working with your hand until all is blended. Divide 3/4 of dough and roll our as pie crust to fit pan. Add filling. Roll out remaining into stripes and lattice over filling. Bake 1 hr. at 350 degrees.
Buffalo Chex Mix
So, I think two months between posts is pretty pathetic, but things were pretty hectic during the month of March. And because I was so busy, well, who really wants to read a post about boxed pierogi or macaroni and cheese.
However, I'd like to restart my blogging engine with a post I promised S I would post after Scrabblefest. This chex mix is REALLY easy to make and was absolutely delicious!
You Need:
4 c. Rice Chex cereal
4 c. Wheat Chex cereal
2 c. Parmesan-flavored Goldfish cracker
2 c. pretzel twists
6 tbsp. butter
2 1/2 tbsp. hot sauce (use Franks, not tabasco)
1 packet Ranch dressing mix
2 tsp. celery seed
In a large microwavable bowl, mix cereals, crackers and pretzels. Set aside. In small microwavable bowl, microwave butter, uncovered, for about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture. Stir until evenly coated. Microwave uncovered for 4-5 minutes, stirring every 2 minutes. Spread on paper towels to cool.
Serves lots of people for snacking ;)
However, I'd like to restart my blogging engine with a post I promised S I would post after Scrabblefest. This chex mix is REALLY easy to make and was absolutely delicious!
You Need:
4 c. Rice Chex cereal
4 c. Wheat Chex cereal
2 c. Parmesan-flavored Goldfish cracker
2 c. pretzel twists
6 tbsp. butter
2 1/2 tbsp. hot sauce (use Franks, not tabasco)
1 packet Ranch dressing mix
2 tsp. celery seed
In a large microwavable bowl, mix cereals, crackers and pretzels. Set aside. In small microwavable bowl, microwave butter, uncovered, for about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture. Stir until evenly coated. Microwave uncovered for 4-5 minutes, stirring every 2 minutes. Spread on paper towels to cool.
Serves lots of people for snacking ;)
Tuesday, February 9, 2010
Chicken Scallopine with Saffron Cream Sauce
This dish is great for when you don't have lots of time but don't want to serve fish sticks and fries (again).
Serves 4
You need:
2 tablespoons olive oil
1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes. Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated. Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
Sprinkle with parsley and serve immediately.
Serves 4
You need:
2 tablespoons olive oil
1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes. Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated. Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
Sprinkle with parsley and serve immediately.
Saturday, February 6, 2010
Eggplant Parmesan
Saturdays allow me to experiment with bigger tasks, more complicated meals. However, today we got A a new car seat, a twin bed, new sheets, took the dog to the groomer, and started another batch of homemade beer. This Saturday dinner needed to be fast. I make my eggplant parmesan like a lasagna in my Pampered Chef mini-baker. Layered with goodness.
Serves 4-6
You need:
1 eggplant, peeled and cut into 1/2" slices
1 c. bread crumbs
2 eggs, whisked
3 c. sauce (see previous post for my recipe - I always have tons of this in the freezer)
2 c. mozzarella cheese, shredded
Place whisked eggs in a shallow bowl. Place bread crumbs in another shallow bowl. Egg and bread the eggplant. Heat 1 tbsp. of olive oil in a large saute pan over medium heat. Brown the eggplant on both sides, about 2 min each side, and set aside. Add more oil if needed. Place 1/2 c. sauce on the bottom of a baking dish. Place eggplant on top of sauce. Top with more sauce and then a layer of cheese. If your pan is small enough that you have more eggplant than room, layer it. Bake for 25 min @ 350.
Serves 4-6
You need:
1 eggplant, peeled and cut into 1/2" slices
1 c. bread crumbs
2 eggs, whisked
3 c. sauce (see previous post for my recipe - I always have tons of this in the freezer)
2 c. mozzarella cheese, shredded
Place whisked eggs in a shallow bowl. Place bread crumbs in another shallow bowl. Egg and bread the eggplant. Heat 1 tbsp. of olive oil in a large saute pan over medium heat. Brown the eggplant on both sides, about 2 min each side, and set aside. Add more oil if needed. Place 1/2 c. sauce on the bottom of a baking dish. Place eggplant on top of sauce. Top with more sauce and then a layer of cheese. If your pan is small enough that you have more eggplant than room, layer it. Bake for 25 min @ 350.
Friday, February 5, 2010
Sloppy Joes and Spud Puppies
Friday nights are Family Movie nights. A chooses the meal and the movie. Together, we cook, plan, set up the small table in the living room downstairs, and enjoy the night together. This week, she chose sloppy joes and spud puppies, which is what Cascadian Farms calls their tater tots. There's nothing special to this recipe; it's easy, tasty, and fast.
Serves 4
You need:
1# ground beef
1 6oz. can tomato paste
1 pkg. Simply Organics sloppy joe spice mix
4 sub rolls (we get ours from DiCamillo's)
1/4 c. sour cream
1 c. shredded cheddar cheese
Saute ground beef until cooked. Add tomato paste and spice mix (according to directions on packet). Cook for 10 minutes. Turn on the broiler (low). Slice the rolls, place an even amount of sloppy joe into each roll. Top with cheddar cheese. Broil for 2 minutes, or until cheese melts. Remove from oven, top with a dollop or two of sour cream. Enjoy with your favorite veggie and, of course, SPUD PUPPIES!
Serves 4
You need:
1# ground beef
1 6oz. can tomato paste
1 pkg. Simply Organics sloppy joe spice mix
4 sub rolls (we get ours from DiCamillo's)
1/4 c. sour cream
1 c. shredded cheddar cheese
Saute ground beef until cooked. Add tomato paste and spice mix (according to directions on packet). Cook for 10 minutes. Turn on the broiler (low). Slice the rolls, place an even amount of sloppy joe into each roll. Top with cheddar cheese. Broil for 2 minutes, or until cheese melts. Remove from oven, top with a dollop or two of sour cream. Enjoy with your favorite veggie and, of course, SPUD PUPPIES!
Thursday, February 4, 2010
Ravioli with Sweet Potatoes and Thyme
This recipe takes no time at all to make, especially if you can find pre-cut or frozen cubed sweet potatoes.
Serves 4
You need:
2 tsbp. olive oil
2 c. peeled and cubed sweet potatoes
1 tsp. dried thyme
salt and pepper
1 # small round ravioli
1/2 c. goat cheese
Preheat oven to 400 degrees. Coat sweet potatoes in olive oil, thyme, salt, and pepper. Toast for 25 minutes or until soft. Meanwhile, cook the ravioli according to directions, reserving 1/2 c. pasta water at the end. Toss sweet potatoes with ravioli. Add goat cheese and reserved pasta water. Gently stir to combine. Serve immediately.
Serves 4
You need:
2 tsbp. olive oil
2 c. peeled and cubed sweet potatoes
1 tsp. dried thyme
salt and pepper
1 # small round ravioli
1/2 c. goat cheese
Preheat oven to 400 degrees. Coat sweet potatoes in olive oil, thyme, salt, and pepper. Toast for 25 minutes or until soft. Meanwhile, cook the ravioli according to directions, reserving 1/2 c. pasta water at the end. Toss sweet potatoes with ravioli. Add goat cheese and reserved pasta water. Gently stir to combine. Serve immediately.
Sunday, January 31, 2010
Shells with Crispy Pancetta and Spinach
Another Giada De Laurentis recipe, selected, of course, by A. She'll eat anything that woman makes. We replaced our regular red sauce and meatballs Sunday with this recipe, which makes enough for our small family for two meals this week! And it's so very, very good....
Serves 4-6
You need:
For the shells -
1 12oz. package of jumbo shells pasta
2 tbsp. olive oil
4 oz. diced pancetta
1 # frozen spinach, thawed and drained
1 15oz. container of whole milk ricotta
1 c. grated asiago cheese
1/2 tsp. pepper
1/4 tsp. nutmeg
For the sauce -
1 tbsp. butter
1 garlic clove, minced
1 c. cream
1 c. asiago cheese
1/4 c. chopped fresh parsley
1/4 tsp. pepper
Preheat oven to 375 degrees. Bring a large pot of salted water to boil. Add the pasta and cook for 8 min. Drain and set aside. Warm the olive oil in a heavy skillet over medium head. Add the pancetta and cook until golden, about 5 minutes. Remove with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta, asiago, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tbsp. of the mixture. Place in a large, buttered baking dish. In another medium saucepan, melt the butter. Add the garlic and cook for one minute. Add the cream and bring to a simmer. Turn the heat to very low and add the asiago, parsely, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with, if you have it, some sprinkled, grated parmesan cheese. Bake until golden, about 25 minutes.
Serves 4-6
You need:
For the shells -
1 12oz. package of jumbo shells pasta
2 tbsp. olive oil
4 oz. diced pancetta
1 # frozen spinach, thawed and drained
1 15oz. container of whole milk ricotta
1 c. grated asiago cheese
1/2 tsp. pepper
1/4 tsp. nutmeg
For the sauce -
1 tbsp. butter
1 garlic clove, minced
1 c. cream
1 c. asiago cheese
1/4 c. chopped fresh parsley
1/4 tsp. pepper
Preheat oven to 375 degrees. Bring a large pot of salted water to boil. Add the pasta and cook for 8 min. Drain and set aside. Warm the olive oil in a heavy skillet over medium head. Add the pancetta and cook until golden, about 5 minutes. Remove with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta, asiago, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tbsp. of the mixture. Place in a large, buttered baking dish. In another medium saucepan, melt the butter. Add the garlic and cook for one minute. Add the cream and bring to a simmer. Turn the heat to very low and add the asiago, parsely, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with, if you have it, some sprinkled, grated parmesan cheese. Bake until golden, about 25 minutes.
Sweet Blueberry Muffins
These are the best muffins in the world. I will make them for the rest of my life, and pass them on to my children for the rest of theirs. The recipe comes from M's Grandmother (Grandma H). The won first prize at county fair once, although I'm not really sure which one. Not only is the recipe unbelievably easy, but you can substitute, as I do, just about anything in them (cranberries, peach and raspberry, nuts and figs, etc.). Because I dream of these muffins often, I get a little carried away all summer long, harvesting and freezing various berries and fruits from all over the area in hopes of using them in this recipe.
We're skipping church this morning, because I'm still pretty sore, A's nose is running, and it's 5 below outside. What better way to spend a Sunday morning than with warm muffins, Jack Johnson, a fire and family.
p.s. A special shout-out to G, who is running another Marathon this morning in Miami. Good luck!
Makes 12 muffins
You need:
1 egg
1/2 c. milk
1/4 c. vegetable oil
1.5 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. fresh or frozen blueberries
Preheat the oven to 400 degrees. Grease muffins tins or use liners. Beat eggs slightly. Stir in milk and oil. Sift together flour, sugar, baking powder, and salt. Add flour mixture to liquids, stirring just until moistened. Carefully blend in blueberries and spoon into muffin times until about 2/3 full. Bake 20-25 minutes or until toasty brown.
We're skipping church this morning, because I'm still pretty sore, A's nose is running, and it's 5 below outside. What better way to spend a Sunday morning than with warm muffins, Jack Johnson, a fire and family.
p.s. A special shout-out to G, who is running another Marathon this morning in Miami. Good luck!
Makes 12 muffins
You need:
1 egg
1/2 c. milk
1/4 c. vegetable oil
1.5 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. fresh or frozen blueberries
Preheat the oven to 400 degrees. Grease muffins tins or use liners. Beat eggs slightly. Stir in milk and oil. Sift together flour, sugar, baking powder, and salt. Add flour mixture to liquids, stirring just until moistened. Carefully blend in blueberries and spoon into muffin times until about 2/3 full. Bake 20-25 minutes or until toasty brown.
Friday, January 29, 2010
Gorgonzola and Porcini Mushroom Risotto with Sausage
This recipe is worth the wait, but definitely for a time when you aren't in a rush.
Serves 4-6
You need:
4 c. chicken stock
1.5 oz. porcini mushrooms, dried
3 tbsp. butter
1 medium onion, diced
1.5 c. Arborio rice
1/2 c. dry white wine
1/2 c. grated parmesan
3/4 c. crumbled gorgonzola
1/4 c. fresh chives, chopped
1/2 tsp. salt
1/4 tsp. pepper
12 oz. cooked chicken sausage
In a medium saucepan, bring the stock to a boil over medium high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes, until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside. Reheat the stock to a simmer.
In a large, heavy saucepan, heat the butter over medium heat. Add the onion and mushrooms and cook until the onions are tender but not browned, about 3 minutes. Add the rice and stir to coat. Slice the sausage into rounds and add to the rice. Add the wine and simmer until it has almost evaporated, about 3 minutes. Continue with remaining stock, adding 1/2 cup at a time until absorbed, until the rice is tender to the bite and creamy, about 20-25 minutes. Remove the pan from the heat. Add the cheeses, chives, and salt and pepper. Serve immediately.
Serves 4-6
You need:
4 c. chicken stock
1.5 oz. porcini mushrooms, dried
3 tbsp. butter
1 medium onion, diced
1.5 c. Arborio rice
1/2 c. dry white wine
1/2 c. grated parmesan
3/4 c. crumbled gorgonzola
1/4 c. fresh chives, chopped
1/2 tsp. salt
1/4 tsp. pepper
12 oz. cooked chicken sausage
In a medium saucepan, bring the stock to a boil over medium high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes, until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside. Reheat the stock to a simmer.
In a large, heavy saucepan, heat the butter over medium heat. Add the onion and mushrooms and cook until the onions are tender but not browned, about 3 minutes. Add the rice and stir to coat. Slice the sausage into rounds and add to the rice. Add the wine and simmer until it has almost evaporated, about 3 minutes. Continue with remaining stock, adding 1/2 cup at a time until absorbed, until the rice is tender to the bite and creamy, about 20-25 minutes. Remove the pan from the heat. Add the cheeses, chives, and salt and pepper. Serve immediately.
Thursday, January 28, 2010
Fettuccine with Bolognese Sauce
Remarkably, this is really fast to prepare. If you start cooking when you get home, the simmer time allows you to do all of the other housekeeping things you need to do before dinner. A loves it!!
Serves 4-6
You need:
1 tbsp. olive oil
1 onion, diced
3 stalks celery, diced
1 carrot, peeled and diced
4 cloves of garlic, minced
1/4 # pancetta, chopped
1 .5 # ground beef or turkey
1 c. white wine
1 c. whole milk
1 6-oz can tomato paste
1 14.5 can diced tomatoes, undrained
1/4 tsp. crushed red pepper
2 tbsp. chopped fresh oregano or 1tbsp. dried
1/3 c. fresh flat leaf parsely, chopped
2.5 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1/4 c. grated parmesan
In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 2 min. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the meat and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccini. Sprinkle with Parmesan.
Serves 4-6
You need:
1 tbsp. olive oil
1 onion, diced
3 stalks celery, diced
1 carrot, peeled and diced
4 cloves of garlic, minced
1/4 # pancetta, chopped
1 .5 # ground beef or turkey
1 c. white wine
1 c. whole milk
1 6-oz can tomato paste
1 14.5 can diced tomatoes, undrained
1/4 tsp. crushed red pepper
2 tbsp. chopped fresh oregano or 1tbsp. dried
1/3 c. fresh flat leaf parsely, chopped
2.5 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1/4 c. grated parmesan
In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 2 min. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the meat and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccini. Sprinkle with Parmesan.
Tuesday, January 19, 2010
Creamy Ravioli and Pesto Gratin
When I buy frozen ravioli, I buy the club pack. Ravioli can be used in so many recipes, frozen easily into smaller portions, and is super quick. Tonight, I had a late meeting, so I needed something that could be made in less than 30 minutes.
Serves 4
1 # ravioli, cooked
1 c. heavy cream
1/4 pesto
1/4 c. grated parmesan
In a large bowl, whisk heavy cream and pesto. Mix in cooked ravioli. Transfer to a shallow baking dish, top with parmesan cheese, and bake for 15 minutes at 375 degrees.
Serves 4
1 # ravioli, cooked
1 c. heavy cream
1/4 pesto
1/4 c. grated parmesan
In a large bowl, whisk heavy cream and pesto. Mix in cooked ravioli. Transfer to a shallow baking dish, top with parmesan cheese, and bake for 15 minutes at 375 degrees.
Monday, January 18, 2010
Spanish Fish Cakes
This is a great recipe to use if you have extra fish in the freezer. I often buy frozen tilapia in bulk, and when I have just a couple of extra pieces left over, I'll use them for fish cakes.
Serves 6
2 small red potatoes, cooked and mashed
2 slices on pancetta, chopped fine
4 scallions, chopped (white part only)
1 # cooked tilapia
1 egg, beaten
salt and pepper to taste
2 c. crushed wheat Chex
2 tbsp. vegetable oil
Remoulade or Mustard Sauce for dipping
Mash the potato in a large bowl. In a small skillet, saute the scallions and pancetta until the meat is crisp and the scallions are wilted. Add the scallions and pancetta to the potatoes. Mix in the fish, egg, salt and pepper. Cover and chill for 30 minutes. Form the fish mixture into 6 round patties. Heat the oil in a skillet over medium high heat. Fry for 2-3 min per side. Serve with remoulade or mustard sauce.
Serves 6
2 small red potatoes, cooked and mashed
2 slices on pancetta, chopped fine
4 scallions, chopped (white part only)
1 # cooked tilapia
1 egg, beaten
salt and pepper to taste
2 c. crushed wheat Chex
2 tbsp. vegetable oil
Remoulade or Mustard Sauce for dipping
Mash the potato in a large bowl. In a small skillet, saute the scallions and pancetta until the meat is crisp and the scallions are wilted. Add the scallions and pancetta to the potatoes. Mix in the fish, egg, salt and pepper. Cover and chill for 30 minutes. Form the fish mixture into 6 round patties. Heat the oil in a skillet over medium high heat. Fry for 2-3 min per side. Serve with remoulade or mustard sauce.
Sunday, January 17, 2010
Meatballs and Raviolis - A Sunday Tradition
Every Sunday, we have a variation on meatballs and sauce. The only thing that changes is the kind of macaroni we serve. Today, because that was always our favorite, my dad and I are making raviolis.
Serves a lot of hungry Italians
For the meatballs:
2 # meatball mix (pork, beef, and veal)
a small bunch of fresh basil, enough to fit in the palm of your hand, chopped
a small bunch of fresh parsley (see above), chopped
3-4 cloves of garlic, chopped
1/2 c parmesan cheese
salt and pepper to taste (and my mother actually tastes it. raw. I DO NOT advise this)
2 slices of Italian bread, soaked in water, squeezed out, and then crumbled
1 egg
drizzle of olive oil
Mix. Let sit, overnight if you can, or at least a couple of hours. According to my parents, the meatballs have to "make love."
For the sauce:
olive oil
breadcrumbs
4-5 cloves of garlic, chopped
another bunch of fresh basil, chopped
2 cans crushed tomatoes
2 cans plum tomatoes, crushed in your hands on their way into the pot
red wine
Saute the parsley, basil, and garlic in the olive oil. DO NOT BROWN. When the garlic is just soft, you'll notice that there is a lot of olive oil in the bottom of the pan. You don't want an oil topped sauce. Sprinkle just a little bit of breadcrumbs on top of the garlic mixture to make a light paste. It should absorb the oil. Add the cans of tomatoes. Stir together and lower the heat to low. Pour yourself a glass of wine. Now pour a little off the top of the glass into the sauce. Stir often. You don't want to burn the sauce, which is very easy to do. Cook for at least 2 hours.
Serves a lot of hungry Italians
For the meatballs:
2 # meatball mix (pork, beef, and veal)
a small bunch of fresh basil, enough to fit in the palm of your hand, chopped
a small bunch of fresh parsley (see above), chopped
3-4 cloves of garlic, chopped
1/2 c parmesan cheese
salt and pepper to taste (and my mother actually tastes it. raw. I DO NOT advise this)
2 slices of Italian bread, soaked in water, squeezed out, and then crumbled
1 egg
drizzle of olive oil
Mix. Let sit, overnight if you can, or at least a couple of hours. According to my parents, the meatballs have to "make love."
For the sauce:
olive oil
breadcrumbs
4-5 cloves of garlic, chopped
another bunch of fresh basil, chopped
2 cans crushed tomatoes
2 cans plum tomatoes, crushed in your hands on their way into the pot
red wine
Saute the parsley, basil, and garlic in the olive oil. DO NOT BROWN. When the garlic is just soft, you'll notice that there is a lot of olive oil in the bottom of the pan. You don't want an oil topped sauce. Sprinkle just a little bit of breadcrumbs on top of the garlic mixture to make a light paste. It should absorb the oil. Add the cans of tomatoes. Stir together and lower the heat to low. Pour yourself a glass of wine. Now pour a little off the top of the glass into the sauce. Stir often. You don't want to burn the sauce, which is very easy to do. Cook for at least 2 hours.
Banana Sour Cream Pancakes
My dad is visiting this weekend, so we're having a special Sunday, filled with delicious (and mildly decadent) meals. This morning, I made a Barefoot Contessa recipe for pancakes. We even turned on Jack Johnson to set the mood!
Makes 12-18 pancakes
1 1/2c. flour
3 tbsp. sugar
2 tsp. baking powder
1 1/2 tsp. salt
1/2 c. sour cream
3/4 c. + 1 tbsp. milk
2 eggs
1 tsp. vanilla extract
1 tsp. lemon zest
unsalted butter OR non-stick spray
2 ripe bananas, diced
maple syrup
Combine dry ingredients in a medium bowl. In a separate small bowl, whisk sour cream, milk, eggs, vanilla, and lemon zest. Butter or spray a griddle and place on medium heat. Combine wet and dry ingredients. Ladle batter onto griddle. Top with a teaspoon of the bananas. Flip when sides begin to bubble. Top with maple syrup and enjoy!
Makes 12-18 pancakes
1 1/2c. flour
3 tbsp. sugar
2 tsp. baking powder
1 1/2 tsp. salt
1/2 c. sour cream
3/4 c. + 1 tbsp. milk
2 eggs
1 tsp. vanilla extract
1 tsp. lemon zest
unsalted butter OR non-stick spray
2 ripe bananas, diced
maple syrup
Combine dry ingredients in a medium bowl. In a separate small bowl, whisk sour cream, milk, eggs, vanilla, and lemon zest. Butter or spray a griddle and place on medium heat. Combine wet and dry ingredients. Ladle batter onto griddle. Top with a teaspoon of the bananas. Flip when sides begin to bubble. Top with maple syrup and enjoy!
Saturday, January 16, 2010
Summer Squash Sloppy Joes
This recipe is very tasty, and it allows you to sneak lots of veggies into an otherwise traditionally unhealthy meal.
Serves 6
1 # ground turkey
1/2 onion, finely chopped
1 carrot, finely chopped
3/4 c. summer squash, finely chopped
3/4 c. zucchini, finely chopped
1 6 oz. can of tomato pasted
1 1/2 c. water
3 garlic cloves, minced
1 tbsp. mild chili powder
1 tsp. paprika
1 tsp. dried oregano
salt and pepper to taste
shredded cheddar cheese
sour cream (optional)
6 hamburger buns
In a large skillet over medium high heat, saute the ground turkey until browned. Add the onion and saute for 2 minutes. Add the carrot and saute another 2 minutes. Add the squash and zucchini and saute 1 minute more. Stir in the tomato paste and 1 1/2 cups of water, stirring until the paste has dissolved. Add the garlic and spiced. Reduce heat to medium and continue to cook until the mixture has thickened, about 8 - 10 minutes. Meanwhile, preheat the broiler on low. Transfer both halves of the buns to the broiler, open faces, and toast lightly. Remove the buns from the oven and fill each sandwich with the mixture. Top with cheese (and sour cream, if you have it).
Serves 6
1 # ground turkey
1/2 onion, finely chopped
1 carrot, finely chopped
3/4 c. summer squash, finely chopped
3/4 c. zucchini, finely chopped
1 6 oz. can of tomato pasted
1 1/2 c. water
3 garlic cloves, minced
1 tbsp. mild chili powder
1 tsp. paprika
1 tsp. dried oregano
salt and pepper to taste
shredded cheddar cheese
sour cream (optional)
6 hamburger buns
In a large skillet over medium high heat, saute the ground turkey until browned. Add the onion and saute for 2 minutes. Add the carrot and saute another 2 minutes. Add the squash and zucchini and saute 1 minute more. Stir in the tomato paste and 1 1/2 cups of water, stirring until the paste has dissolved. Add the garlic and spiced. Reduce heat to medium and continue to cook until the mixture has thickened, about 8 - 10 minutes. Meanwhile, preheat the broiler on low. Transfer both halves of the buns to the broiler, open faces, and toast lightly. Remove the buns from the oven and fill each sandwich with the mixture. Top with cheese (and sour cream, if you have it).
Friday, January 15, 2010
Chicken Vegetable Alfredo Soup
Mmm, Mmm, good!
Serves 4
2 packages of Green Giant Immunity Blend boxed veggies
1 tsp. chopped garlic
2 c. chicken broth
2 c. chopped chicken breast, cooked
1 jar Alfredo Sauce (15 oz.)
Cook veggies according to package. In a medium saucepan, add cooked veggies, garlic, and broth. Bring to a boil. Add chicken and alfredo sauce and simmer for 5 min. Serve in these EASY bread bowls. Preheat oven to 400. Remove dough from two packages of refrigerated pizza dough. Cut in half to form four equal portions. Place the dough cut side down and press to form 4 inch rounds. Brush dough with olive oil and sprinkle with a little parmesan cheese. Bake for 23 min. Cut the tops off, remove centers to form bowls, and fill with soup!
Serves 4
2 packages of Green Giant Immunity Blend boxed veggies
1 tsp. chopped garlic
2 c. chicken broth
2 c. chopped chicken breast, cooked
1 jar Alfredo Sauce (15 oz.)
Cook veggies according to package. In a medium saucepan, add cooked veggies, garlic, and broth. Bring to a boil. Add chicken and alfredo sauce and simmer for 5 min. Serve in these EASY bread bowls. Preheat oven to 400. Remove dough from two packages of refrigerated pizza dough. Cut in half to form four equal portions. Place the dough cut side down and press to form 4 inch rounds. Brush dough with olive oil and sprinkle with a little parmesan cheese. Bake for 23 min. Cut the tops off, remove centers to form bowls, and fill with soup!
Tuesday, January 12, 2010
Biscuit-Topped Chicken and Root Vegetable Stew
This recipe is very rich and warming soup, and yet the ingredients are light. Comfort food without the guilt!
Serves 6-8
2 tbsp. olive oil
2 carrots, sliced
2 ribs celery, sliced
1 clove garlic, peeled and minced
1 yellow onion, chopped
1 turnip, peeled and cut into cubes
1 sweet potato, peeled and cut into cubes
3/4 # boneless, skinless chicken breast, cut into cubes
salt and pepper
3/4 c. white wine (dry)
1 qt. chicken broth
2 sprigs thyme
2 bay leaf
1 tbsp. cornstarch
Now, here's where the recipe adds the ingredients for the biscuits. If you want it, let me know. However, save yourself the time like I do. Buy a package of Bisquick's Biscuit Complete (just add water) Mix. Mx according to package directions.
Preheat oven to 450 degrees (the temp for the Bisquick biscuits). Heat olive oil in large dutch oven or any ovenproof pot. Add carrots, celery, onions, and garlic. Saute for 10 min, or until soft. Increase heat to medium high and add chicken, salt, and pepper. Cook for 6 min. or until no longer pink. Add wine and cook until absorbed, about 2 min. Stir in broth, thyme, bay leaf, sweet potatoes, and turnips. Bring to a boil. Reduce heat to medium low and simmer until vegetables are tender. Spoon 1/2 c. of the broth from the stew into a small bowl. Add cornstarch and whisk well. Stir into the simmering stew. Cook, until thickened, about 5 min.
Drop the biscuit batter on top of the stew, transfer the pot to the oven, and cook 8-10 min, according to biscuit directions.
Serves 6-8
2 tbsp. olive oil
2 carrots, sliced
2 ribs celery, sliced
1 clove garlic, peeled and minced
1 yellow onion, chopped
1 turnip, peeled and cut into cubes
1 sweet potato, peeled and cut into cubes
3/4 # boneless, skinless chicken breast, cut into cubes
salt and pepper
3/4 c. white wine (dry)
1 qt. chicken broth
2 sprigs thyme
2 bay leaf
1 tbsp. cornstarch
Now, here's where the recipe adds the ingredients for the biscuits. If you want it, let me know. However, save yourself the time like I do. Buy a package of Bisquick's Biscuit Complete (just add water) Mix. Mx according to package directions.
Preheat oven to 450 degrees (the temp for the Bisquick biscuits). Heat olive oil in large dutch oven or any ovenproof pot. Add carrots, celery, onions, and garlic. Saute for 10 min, or until soft. Increase heat to medium high and add chicken, salt, and pepper. Cook for 6 min. or until no longer pink. Add wine and cook until absorbed, about 2 min. Stir in broth, thyme, bay leaf, sweet potatoes, and turnips. Bring to a boil. Reduce heat to medium low and simmer until vegetables are tender. Spoon 1/2 c. of the broth from the stew into a small bowl. Add cornstarch and whisk well. Stir into the simmering stew. Cook, until thickened, about 5 min.
Drop the biscuit batter on top of the stew, transfer the pot to the oven, and cook 8-10 min, according to biscuit directions.
Thursday, January 7, 2010
Shepherd's Pie
So fast and easy!!
Shepherd's Pie
Serves 6
1 1/2 # ground lamb
1 c. minced onion
1 bag mixed vegetables (carrots, peas, beans, corn), thawed
1 1/2 c. tomato sauce
3 tbsp. tomato paste
1/2 c. dry red wine
salt and pepper
3 c. mashed potatoes
Saute lamb over medium heat until no longer pink, crumbling along the way. Add vegetables. Cook until warmed through, about 8 min. Add sauce, paste, and wine. Season to taste. Simmer for 10 min. Top with mashed potatoes. Cook for 30 min. @ 350 degrees.
Shepherd's Pie
Serves 6
1 1/2 # ground lamb
1 c. minced onion
1 bag mixed vegetables (carrots, peas, beans, corn), thawed
1 1/2 c. tomato sauce
3 tbsp. tomato paste
1/2 c. dry red wine
salt and pepper
3 c. mashed potatoes
Saute lamb over medium heat until no longer pink, crumbling along the way. Add vegetables. Cook until warmed through, about 8 min. Add sauce, paste, and wine. Season to taste. Simmer for 10 min. Top with mashed potatoes. Cook for 30 min. @ 350 degrees.
Wednesday, January 6, 2010
Fresh Bruschetta
One of the easiest meals to put together, especially when trotting home from a visit with V and the boys, is an easy bruschetta. It takes less than 15 minutes to put together and be ready to eat!
Fresh Bruschetta
3 small tomatoes, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 cloves of garlic, chopped
fresh basil, chopped
salt and pepper to taste
1 baguette, sliced diagonally
Olive oil
Crumbled goat cheese
Preheat oven to 425. Combine all vegetables and spices in a small bowl. Set aside. Drizzle baguette slices with olive oil. Toast in oven on a cookie sheet for 5 minutes. Remove from oven and top with vegetable mixture. Top with crumbled goat cheese. Bake for 10 minutes or until cheese is bubbly and starting to turn golden brown.
Fresh Bruschetta
3 small tomatoes, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 cloves of garlic, chopped
fresh basil, chopped
salt and pepper to taste
1 baguette, sliced diagonally
Olive oil
Crumbled goat cheese
Preheat oven to 425. Combine all vegetables and spices in a small bowl. Set aside. Drizzle baguette slices with olive oil. Toast in oven on a cookie sheet for 5 minutes. Remove from oven and top with vegetable mixture. Top with crumbled goat cheese. Bake for 10 minutes or until cheese is bubbly and starting to turn golden brown.
Monday, January 4, 2010
Winter's Night Beef Soup
This is a crock pot recipe from Fix It and Forget It. I had a meeting after school, so I needed dinner to be ready when I got home. To make my morning easier, I put everything together Sunday night in a Crock Pot bag and put it in the fridge. This morning, I dropped it all in the crock pot and was ready to go. This is a really simple soup - not too thick and very hearty on a cold Buffalo evening.
Winter's Night Beef Soup
Serves 8-12
1# stew beef
1-2 tbsp. oil
28-oz. can diced tomatoes
2 tsp. garlic powder
2 carrots, sliced
2 ribs celery, sliced
4 cups beef broth
1/2 cup red wine
1 small onion, chopped
1 tsp. pepper
1 tsp. oregano
1/2 tsp. thyme
1 bay leaf
1/2 c. couscous
Brown beef in a skillet. Combine all ingredient EXCEPT COUSCOUS in crock pot. Cover. Cook on Low for 6 hours. Stir in couscous. Cover and cook for 30 minutes.
Winter's Night Beef Soup
Serves 8-12
1# stew beef
1-2 tbsp. oil
28-oz. can diced tomatoes
2 tsp. garlic powder
2 carrots, sliced
2 ribs celery, sliced
4 cups beef broth
1/2 cup red wine
1 small onion, chopped
1 tsp. pepper
1 tsp. oregano
1/2 tsp. thyme
1 bay leaf
1/2 c. couscous
Brown beef in a skillet. Combine all ingredient EXCEPT COUSCOUS in crock pot. Cover. Cook on Low for 6 hours. Stir in couscous. Cover and cook for 30 minutes.
Sunday, January 3, 2010
Chili for a Crowd
Easy week this week. We spent most of the week at my parents' house, but we did have the L, S, and the boys over for New Year's Day. We celebrated with chili and corn bread (thank you, Leah). I experimented with this recipe a little. It originally comes from Real Simple magazine (game night recipes), but I added a few things to make it my own. It's very good, with just enough kick for even the kids to enjoy.
Chili for a Crowd
Serves 8
1 tbsp. olive oil
2 onions, chopped (use Mayan or Spanish)
2 bell peppers, chopped
4 cloves of garlic, chopped
1# ground turkey
1 6-oz can tomato paste
1 pkg. Simply Organics vegetarian chili mix (seasoning packet)
2 12-oz. bottles of lager beer (I used Saranac Black Lager)
1 15-oz. kidney beans
1 15-oz. lentils
1 15-oz. garbanzo beans
1 15-oz. great northern beans
1 28-oz. can diced tomatoes
salt and pepper
Heat the oil in a large pot over medium heat. Add the onions, peppers, and garlic and cook, stirring occasionally, until soft (6-8 min). Add the ground turkey and cool, breaking it up with a spoon, until no longer pink, 5-7 min. Add the tomato paste and seasoning packet and cook, stirring, for 2 minutes. Add the beer, beans, tomatoes, salt and pepper, and simmer over medium heat, stirring occasionally, until thickened, for 1.5 hours.
Chili for a Crowd
Serves 8
1 tbsp. olive oil
2 onions, chopped (use Mayan or Spanish)
2 bell peppers, chopped
4 cloves of garlic, chopped
1# ground turkey
1 6-oz can tomato paste
1 pkg. Simply Organics vegetarian chili mix (seasoning packet)
2 12-oz. bottles of lager beer (I used Saranac Black Lager)
1 15-oz. kidney beans
1 15-oz. lentils
1 15-oz. garbanzo beans
1 15-oz. great northern beans
1 28-oz. can diced tomatoes
salt and pepper
Heat the oil in a large pot over medium heat. Add the onions, peppers, and garlic and cook, stirring occasionally, until soft (6-8 min). Add the ground turkey and cool, breaking it up with a spoon, until no longer pink, 5-7 min. Add the tomato paste and seasoning packet and cook, stirring, for 2 minutes. Add the beer, beans, tomatoes, salt and pepper, and simmer over medium heat, stirring occasionally, until thickened, for 1.5 hours.
The start of a new year....and lots of new food!
During the holiday recess, watched Julie and Julia with my father. We loved the movie, and I loved the recipes. However, what I loved the most was that Julie Powell spent quality time with food - trying new recipes, enjoying new flavors - and yet culinary adventure was limited to one cookbook and one style of cooking.
I love to cook, but my recipes can vary from gastronomic wonders to an updated version of macaroni and cheese. Often, friends ask how I manage to still cook daily and run my hectic schedule. So I thought, hey, this J could start a blog of her own. But this time, the blog doesn't set out to attempt a great culinary feat (nor grab the attention of publishers and screenwriters). Instead, I want to share with my friends and family the recipes that I've tried, both quick and easy and downright splendid and impressive. I'll try, in 2010, to publish a post every Sunday, documenting these recipes and giving readers a chance to plan meals that work for their schedules. As always, A will be cooking at my side. However, when she's in the kitchen, be sure to refer to her as Remi. That's the only way she'll have it!
Buon appetito!
- j
I love to cook, but my recipes can vary from gastronomic wonders to an updated version of macaroni and cheese. Often, friends ask how I manage to still cook daily and run my hectic schedule. So I thought, hey, this J could start a blog of her own. But this time, the blog doesn't set out to attempt a great culinary feat (nor grab the attention of publishers and screenwriters). Instead, I want to share with my friends and family the recipes that I've tried, both quick and easy and downright splendid and impressive. I'll try, in 2010, to publish a post every Sunday, documenting these recipes and giving readers a chance to plan meals that work for their schedules. As always, A will be cooking at my side. However, when she's in the kitchen, be sure to refer to her as Remi. That's the only way she'll have it!
Buon appetito!
- j
Friday, January 1, 2010
My Mission
As a nation, we've become convinced that there are two types of eating patterns. On one end, there are those who casually and proudly declare that they "don't care about what they eat" because they will only live once (albeit not for a very long time). The others, the obsessive label-readers, believe that the key to health is grazing on low-fat, low-calorie, low-excitement food so that they, too, can proudly declare that they "are very, very careful about what they eat and they would NEVER eat meat, or cheese, or whole milk" and so on.
What about real food? If you haven't heard of Nina Planck, check her out. She's originally from Buffalo, NY, and has traveled far and wide examining how and why we eat what we do. Here's my advice, much of it coming from Nina's philosophy, the recipes of Jamie Oliver and Giada de Laurentis, and what you would find in the open-air markets of any third world country:
Eat well. If it's low in one thing, it's high in something else. If you like to drink milk, drink it, but drink whole milk from grass-fed cows. If you like red meat, enjoy it every once in a while, but eat grass-fed beef. Eat lots of fish, but those low on the food chain, and make sure the fish was caught in the wild, rather than farmed. Fill your cabinets with lots of grains, nuts, and spices. Fill your refrigerator with lots of fruits, vegetables, and local cheeses. Join a food share. Every week, I pick up my milk and eggs from a local farm. Grass fed cows, free range, well-fed chickens. And yes, you absolutely can taste the difference.
You will be healthy. You will sleep well. You will have more energy, more happiness, and your taste buds will love you. You will teach your children to love food, not just use it. That's what these recipes serve to do. Enjoy.
What about real food? If you haven't heard of Nina Planck, check her out. She's originally from Buffalo, NY, and has traveled far and wide examining how and why we eat what we do. Here's my advice, much of it coming from Nina's philosophy, the recipes of Jamie Oliver and Giada de Laurentis, and what you would find in the open-air markets of any third world country:
Eat well. If it's low in one thing, it's high in something else. If you like to drink milk, drink it, but drink whole milk from grass-fed cows. If you like red meat, enjoy it every once in a while, but eat grass-fed beef. Eat lots of fish, but those low on the food chain, and make sure the fish was caught in the wild, rather than farmed. Fill your cabinets with lots of grains, nuts, and spices. Fill your refrigerator with lots of fruits, vegetables, and local cheeses. Join a food share. Every week, I pick up my milk and eggs from a local farm. Grass fed cows, free range, well-fed chickens. And yes, you absolutely can taste the difference.
You will be healthy. You will sleep well. You will have more energy, more happiness, and your taste buds will love you. You will teach your children to love food, not just use it. That's what these recipes serve to do. Enjoy.
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