I am exhausted. We move a month from tomorrow, and our house looks like a labyrinth of boxes and totes and Legos. In addition to tossing and packing and sorting, I'm trying to use up the food in my pantry so we have less to pack and take with us. It makes for much smaller grocery bills, but takes a lot of patience to find recipes that work for what you already have without buying much more.
I've had this recipe for years, and we all love falafel. However, I was astonished to find that I had never made these falafel. I ripped this recipe out of a copy of Kiwi magazine years ago, and with the exception of the fresh parsley and cilantro, I had everything else in the fridge or pantry already. The recipe is fast and easy to prepare. I served a few corn chips and a fresh tomato salad on the side. Easy. Fast. Kids loved it.
You need:
1 15 oz. can chickpeas
1 garlic clove
1/4 c. onion
1/4 c. fresh cilantro
1/4 c. fresh parsley
1/2 c. breadcrumbs
1 tsp. cumin
1/2 tsp. salt
olive oil
pita bread
1/2 c. plain greek yogurt
1 tbsp. lemon
In a food processor, combine the first eight ingredients. Mold into patties. Heat the oil on a large griddle. Fry until crispy. Flip. Fry until crispy on side two. Meanwhile, mix the yogurt and lemon. Serve the patties on pita bread with a dollop of the yogurt sauce. Top with lettuce, tomato, and/or cucumber if desired.
Monday, December 29, 2014
"Spaghetti" and Meatballs, Veggied up!
Over the last few weeks, I've kept a close eye on my diet. I've always wondered if wheat was troublesome, but I was truly unwilling to give up bread of any kind. However, I made the conscious (and painful) decision to give up all forms of gluten for three weeks to see if there really was a difference in how I felt.
Was. There. Ever.
I don't have celiac disease. And I'm not going whole-hog, gluten free. However, I'm going to spend 2015 eliminating unnecessary gluten - pasta as a special occasion, not a weekly staple; bread when it's truly worth it, and not as a daily treat. However, that means I need to get creative, specifically when it's just me eliminating the wheat. Sure, I can keep the bun off of my burger, but what about spaghetti and meatballs?!
I'm also looking to double up our veggie load at each meal, especially during the winter months when we get lazy about veggies. This recipe, found in this month's Good Housekeeping magazine, was just what I needed to get started. I was able to cook a small spaghetti squash for me and still boil a little spaghetti for the rest of the pack. And both the meatballs and sauce were jam-packed with vegetables. I doubled the recipe below and froze the meatballs nestled in the sauce in an aluminum, freezer-safe pan for another day.
You need:
2 medium spaghetti squash (for a family of four eliminating the wheat)
1 lb. ground turkey
2 small zucchini, grated and squeezed dry with paper towels
4 cloves of garlic, crushed with a press
1/4 tsp smoked paprika
2 Tbsp. olive oil
1 medium eggplant, peeled and chopped
1 medium onion, chopped
1 can (24oz) crushed tomatoes
1 Tbsp. sherry vinegar (or balsamic, if you don't have sherry)
1 bag baby arugula
With a sharp knife, pierce the squash all over. Place on a microwave-safe dish and microwave for about 5 min per pound (about 20 min total). Let cool for 10 minutes. Meanwhile, in a medium bowl, combine the turkey, zucchini, garlic, paprika, and 1/4 tsp. each salt and pepper. Form into meatballs and place on a large platter. In a deep, large skillet, heat the oil. Cook the meatballs for 5-7 minutes or until browned on both sides. Gently transfer all of the meatballs back to the platter. Reduce the heat to medium and add the eggplant and onions to the skillet. Cook 3-5 minute or until softened. Stir in tomatoes and vinegar and 1/8 tsp. salt. Nestle meatballs in the sauce and cook for another 8-10 minutes or until meatballs are cooked through. While the meatballs are cooking, cut the squash in half lengthwise. Scoop out the seeds and the use a fork to scrape the pulp into spaghetti-like strands. Toss the squash with the arugula and serve the meatballs and sauce on top.
Was. There. Ever.
I don't have celiac disease. And I'm not going whole-hog, gluten free. However, I'm going to spend 2015 eliminating unnecessary gluten - pasta as a special occasion, not a weekly staple; bread when it's truly worth it, and not as a daily treat. However, that means I need to get creative, specifically when it's just me eliminating the wheat. Sure, I can keep the bun off of my burger, but what about spaghetti and meatballs?!
I'm also looking to double up our veggie load at each meal, especially during the winter months when we get lazy about veggies. This recipe, found in this month's Good Housekeeping magazine, was just what I needed to get started. I was able to cook a small spaghetti squash for me and still boil a little spaghetti for the rest of the pack. And both the meatballs and sauce were jam-packed with vegetables. I doubled the recipe below and froze the meatballs nestled in the sauce in an aluminum, freezer-safe pan for another day.
You need:
2 medium spaghetti squash (for a family of four eliminating the wheat)
1 lb. ground turkey
2 small zucchini, grated and squeezed dry with paper towels
4 cloves of garlic, crushed with a press
1/4 tsp smoked paprika
2 Tbsp. olive oil
1 medium eggplant, peeled and chopped
1 medium onion, chopped
1 can (24oz) crushed tomatoes
1 Tbsp. sherry vinegar (or balsamic, if you don't have sherry)
1 bag baby arugula
With a sharp knife, pierce the squash all over. Place on a microwave-safe dish and microwave for about 5 min per pound (about 20 min total). Let cool for 10 minutes. Meanwhile, in a medium bowl, combine the turkey, zucchini, garlic, paprika, and 1/4 tsp. each salt and pepper. Form into meatballs and place on a large platter. In a deep, large skillet, heat the oil. Cook the meatballs for 5-7 minutes or until browned on both sides. Gently transfer all of the meatballs back to the platter. Reduce the heat to medium and add the eggplant and onions to the skillet. Cook 3-5 minute or until softened. Stir in tomatoes and vinegar and 1/8 tsp. salt. Nestle meatballs in the sauce and cook for another 8-10 minutes or until meatballs are cooked through. While the meatballs are cooking, cut the squash in half lengthwise. Scoop out the seeds and the use a fork to scrape the pulp into spaghetti-like strands. Toss the squash with the arugula and serve the meatballs and sauce on top.
Saturday, December 13, 2014
Fudgy One-Pot Brownies
This is no joke.
YUM.
As we approach the end of the year, I realize that I've done a relatively good job of sticking with this year's "from scratch" resolutions, which I do plan to continue into next year. I made all of our birthday cakes and frostings from scratch, and our popsicles and ice creams, too. I never got around to homemade pasta or bread, but there's always next year.
However, I will never, ever, ever buy a box of brownie mix again. Ever.
I was picking up something at Kohls for my dad the other day, and there was a sale on the "Kohls Cares" table - you know, those $5 children's books and cookbooks and stuffed animals that donate a portion of the sales to a charity somewhere? Well, this cookbook, The Mom 100, was discounted to $2.50. Had. to. get. it. Because I love cookbooks. The way some women love purses and shoes.
I've really had a lot of fun trying out some of the recipes, but this takes the cake. Or the brownie?
You need:
2 sticks unsalted butter (save the wrappers to grease the pan)
3 oz. unsweetened chocolate
1/2 c. unsweetened cocoa powder
2 1/2 c. sugar
1/2 tsp. salt
1 tbsp. vanilla
3 eggs
1 1/2 c. flour
Preheat oven to 350 degrees. Place the butter and chocolate in a medium sized saucepan over low hear and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt. Blend in the vanilla. Beat in the eggs once at a time, rapidly, so that they don't cook. Blend in the flower. Pour into a greased baking pan. Cook for 25-30 minutes.
YUM.
As we approach the end of the year, I realize that I've done a relatively good job of sticking with this year's "from scratch" resolutions, which I do plan to continue into next year. I made all of our birthday cakes and frostings from scratch, and our popsicles and ice creams, too. I never got around to homemade pasta or bread, but there's always next year.
However, I will never, ever, ever buy a box of brownie mix again. Ever.
I was picking up something at Kohls for my dad the other day, and there was a sale on the "Kohls Cares" table - you know, those $5 children's books and cookbooks and stuffed animals that donate a portion of the sales to a charity somewhere? Well, this cookbook, The Mom 100, was discounted to $2.50. Had. to. get. it. Because I love cookbooks. The way some women love purses and shoes.
I've really had a lot of fun trying out some of the recipes, but this takes the cake. Or the brownie?
You need:
2 sticks unsalted butter (save the wrappers to grease the pan)
3 oz. unsweetened chocolate
1/2 c. unsweetened cocoa powder
2 1/2 c. sugar
1/2 tsp. salt
1 tbsp. vanilla
3 eggs
1 1/2 c. flour
Preheat oven to 350 degrees. Place the butter and chocolate in a medium sized saucepan over low hear and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt. Blend in the vanilla. Beat in the eggs once at a time, rapidly, so that they don't cook. Blend in the flower. Pour into a greased baking pan. Cook for 25-30 minutes.
Giada's Turkey Meatballs
I've been making meatballs forever. And nothing will ever take the place of my mother's meatballs. They are amazing. They are great plain, slapped in between a honking slice of fresh bread or as a side to a pasta dish.
However, I came across this recipe when watching an episode of Giada at Home which focused specifically on great little meals for little mouths. Not only were these really tasty little meatballs, but they froze beautifully in the sauce. And I had so many leftover that I had a ton of "oh snap! We got home way too late from shopping and the children are shouting for lunch with angry zombie eyes" mini lunches in the freezer. I popped them in the microwave to defrost and served them up with a slice of toast. And all wee ones instantly returned to normal....ish.
You need:
for the meatballs:
1 c. plain breadcrumbs
1/2 c. Parmesan cheese
1/4 c. fresh basil
1/4 c. fresh parsley
1/4 c. whole milk, room temperature
1 tbsp. ketchup
1 tbsp. tomato paste
3/4 tsp. salt
1/2 tsp. black pepper
2 eggs, room temperature
2 cloves garlic, finely chopped
1 lb. ground dark turkey meat
1 lb. spicy turkey sausage, casings removed
olive oil
for the sauce:
1/4 c. olive oil
3 cloves garlic, smashed and peeled
1 onion, chopped
1 tsp. salt
1/2 tsp. black pepper
3/4 c. fresh basil, chopped
2 tsp. ground fennel
2 tsp. dried oregano
2 28oz. cans of crushed tomatoes
1/2 c. chicken broth, optional
Preheat the oven to 400 degrees. In a large bowl, combine all meatball ingredient. Mix well with your hands. Form into small balls and place on a non-stick cookie sheet. Drizzle with olive oil and bake until cooked through, about 15 minutes.
While they are cooking, heat the 1/4 c. olive oil in a large deep skillet. Add the garlic, onions, salt and pepper. Cook for about 6 minutes on medium-high. Add the basil, spices, and tomatoes. Simmer for about 15-20 minutes. Add the cooked meatballs and simmer about 10 minutes more. Thin with chicken stock, if needed.
Top with grated Parmesan and crusty bread. Freeze leftovers in wee beastie lunch portions.
Beef and Cabbage Stir Fry with "Peanut Sauce"
I know I've mentioned before that I love my vegetable and fruit share. I look forward to the e-mail the night before pick up, listing this week's selections with recipes attached. Each week, my menu looks less like syndicated episodes of How I Met Your Mother, and more like the much anticipated season of Downton Abbey.
But there is a downside to a CSA in the Northeast.
Autumn. By the time November strikes, the variation declines and the vegetable guest who would not leave just. keeps. appearing.
My friend. My enemy.
The cabbage.
I just do not know what to do with all of this cabbage.
It doesn't freeze well, nor do our digestive tracts enjoy its constant presence. However, I was delighted to find a recipe where it could work and work well. This was one that the kids wanted to eat.
Of course, we made this with sunflower butter, which we buy by the caseload from Amazon.com. You really can't tell the difference. Other than how much more awesome this is than other meals.
You need:
1/4 c. smooth peanut or sunflower butter
1/3 c. orange juice
3 tbsp. soy sauce
1 tbsp. rice vinegar
2 tsp. sugar
4 tsp. coconut oil, divided
3 cloves garlic, minced
1 # sirloin steak, thinly sliced
1 small head of savoy cabbage, thinly sliced
2-5 tbsp. water
2 medium carrots, grated
Whisk the peanut butter, orange juice, soy cause, vinegar, and sugar in a medium bowl (or process in your blender). Heat 2 tsp. oil in a wok over high heat. Add garlic and cook for 30 seconds. Add the steak and cook for 2-4 minutes. Transfer to a bowl. Reduce heat to medium. Add the remaining oil. Add cabbage and 2 tbsp. water. Cook until wilting. Add carrots and cook until tender, about 3 minutes more. Add steak and juices and peanut butter sauce. Toss to combine. Serve hot.
But there is a downside to a CSA in the Northeast.
Autumn. By the time November strikes, the variation declines and the vegetable guest who would not leave just. keeps. appearing.
My friend. My enemy.
The cabbage.
I just do not know what to do with all of this cabbage.
It doesn't freeze well, nor do our digestive tracts enjoy its constant presence. However, I was delighted to find a recipe where it could work and work well. This was one that the kids wanted to eat.
Of course, we made this with sunflower butter, which we buy by the caseload from Amazon.com. You really can't tell the difference. Other than how much more awesome this is than other meals.
You need:
1/4 c. smooth peanut or sunflower butter
1/3 c. orange juice
3 tbsp. soy sauce
1 tbsp. rice vinegar
2 tsp. sugar
4 tsp. coconut oil, divided
3 cloves garlic, minced
1 # sirloin steak, thinly sliced
1 small head of savoy cabbage, thinly sliced
2-5 tbsp. water
2 medium carrots, grated
Whisk the peanut butter, orange juice, soy cause, vinegar, and sugar in a medium bowl (or process in your blender). Heat 2 tsp. oil in a wok over high heat. Add garlic and cook for 30 seconds. Add the steak and cook for 2-4 minutes. Transfer to a bowl. Reduce heat to medium. Add the remaining oil. Add cabbage and 2 tbsp. water. Cook until wilting. Add carrots and cook until tender, about 3 minutes more. Add steak and juices and peanut butter sauce. Toss to combine. Serve hot.
Sunday, September 14, 2014
Sunday Supper: Sweet Corn and Vegetable "Lasagna"
We have really taken to The Family Dinner cookbook, and I've already posted a number of recipes from the book. This one we made today, and it is amazing. It takes some extra work, so it makes a better weekend meal than a weekday one. I followed the recipe exactly, so I'm linking to the recipe online. SO good!
http://thefamilydinnerbook.com/recipes/2013/01/04/sweet-corn-and-vegetable-lasagna/
http://thefamilydinnerbook.com/recipes/2013/01/04/sweet-corn-and-vegetable-lasagna/
Berry Granola
A and C love granola, and I know I've posted already how difficult it is to get nut-free products. Here's another recipe that takes advantage of some extra cereal flakes you might have hanging out in the pantry, too smushed to eat but a sin to throw out!
You need:
7 c. oats
4 c. bran flakes
1 tsp. salt
1/2 tsp. nutmeg
1/3 c. coconut oil
1/3 c. honey
1/2 c. molasses
1/2 c. water
1 c. unsweetened coconut
1 c. dried fruit of choice
Heat the oven to 325 degrees. In a very very large bowl, combine the oats, flakes, salt, and nutmeg. In a saucepan, combine the oil, honey, molasses and water. Warm over medium heat, until hot. Pour the heated liquid over the dry mixture and mix well. Divide evenly over two sheet pans in a single layer, bake for 15 minutes. Turn with a spatula and bake for 45 minutes, turning every fifteen minutes. Leave to cool. Granola will crisp while cooling. Once completely cool, stir in coconut and fruit.
You need:
7 c. oats
4 c. bran flakes
1 tsp. salt
1/2 tsp. nutmeg
1/3 c. coconut oil
1/3 c. honey
1/2 c. molasses
1/2 c. water
1 c. unsweetened coconut
1 c. dried fruit of choice
Heat the oven to 325 degrees. In a very very large bowl, combine the oats, flakes, salt, and nutmeg. In a saucepan, combine the oil, honey, molasses and water. Warm over medium heat, until hot. Pour the heated liquid over the dry mixture and mix well. Divide evenly over two sheet pans in a single layer, bake for 15 minutes. Turn with a spatula and bake for 45 minutes, turning every fifteen minutes. Leave to cool. Granola will crisp while cooling. Once completely cool, stir in coconut and fruit.
Family Game Night - Stromboli
Every Saturday night, as long as we are all home and free, we have a family game night. Last night, A and I decided to make a version of Jenny Rosenstrach's stromboli. We needed a dinner that screamed fun night but could be eaten with one hand to leave the other free for rolling dice.
So with Beat the Parents set up in the living room, we set out to make this stromboli. Very easy. And so good.
You need:
1 ball of pizza dough (or make your own, like we do, using the recipe on the back of the Fleischmann's Pizza Dough packet)
3/4 c. pizza sauce
1/4 c. chopped basil leaves
1/2 red onion, sliced
1 red or yellow pepper, sliced
1/2 bunch of kale, chopped
8 oz. fresh mozzarella, sliced
1/2 c. ricotta cheese
1/2 c. Parmesan cheese
1/8 tsp. red pepper flakes
salt and pepper
Preheat the oven to 450 degrees. In a saute pan, heat a little olive oil. Then, saute the peppers, onions, and kale until just softened. Let cool. Roll out your dough on a sheet pan that has been lightly oiled. Spoon the sauce on the dough, leaving about an inch on each side. Sprinkle the basil over the sauce. Lay the vegetables in one layer over the sauce. Place slices of mozzarella evenly across the vegetables, leaving about an inch or two in between each slice. Spoon dollops of the ricotta in between the mozzarella. Sprinkle Parmesan and red pepper over the top. Season with salt and pepper. Starting at one end, roll up the dough carefully like a jelly roll. Pinch the ends together and tuck under so that the seam is on the bottom. Pinch down the sides and tuck under. Bake 55 minutes until golden brown.
So with Beat the Parents set up in the living room, we set out to make this stromboli. Very easy. And so good.
You need:
1 ball of pizza dough (or make your own, like we do, using the recipe on the back of the Fleischmann's Pizza Dough packet)
3/4 c. pizza sauce
1/4 c. chopped basil leaves
1/2 red onion, sliced
1 red or yellow pepper, sliced
1/2 bunch of kale, chopped
8 oz. fresh mozzarella, sliced
1/2 c. ricotta cheese
1/2 c. Parmesan cheese
1/8 tsp. red pepper flakes
salt and pepper
Preheat the oven to 450 degrees. In a saute pan, heat a little olive oil. Then, saute the peppers, onions, and kale until just softened. Let cool. Roll out your dough on a sheet pan that has been lightly oiled. Spoon the sauce on the dough, leaving about an inch on each side. Sprinkle the basil over the sauce. Lay the vegetables in one layer over the sauce. Place slices of mozzarella evenly across the vegetables, leaving about an inch or two in between each slice. Spoon dollops of the ricotta in between the mozzarella. Sprinkle Parmesan and red pepper over the top. Season with salt and pepper. Starting at one end, roll up the dough carefully like a jelly roll. Pinch the ends together and tuck under so that the seam is on the bottom. Pinch down the sides and tuck under. Bake 55 minutes until golden brown.
Pumpkin Ice Cream
We had a really nice family shopping trip to Trader Joe's yesterday, and the cooler weather made it even more bearable to see all of the pumpkin products returning to the shelves. M's eyes went straight to the pumpkin ice cream, but one glance at the ingredient list brought out a disappointed sigh.
Why? Why caramel color? Why thirteen ingredients I can't pronounce? Or identify outside of a lab?
No, I said. I'll make it myself.
This recipe is so easy. It starts with my usual ice cream base, with a few seasonal additions for flavor and spice. Enjoy.
(p.s. If you don't have an ice cream maker...well, why don't you have an ice cream maker?!?!)
1 1/2 c. milk
2 1/2 c. heavy cream
1 c. brown sugar or coconut sugar
2 tbsp. molasses
1 1/2 c. pumpkin puree
1 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1 tsp. vanilla extract
In a bowl, combine all ingredients and whisk until smooth and sugar is dissolved. Pour into the ice cream maker for 25 minutes. Freeze at least four hours before serving.
Why? Why caramel color? Why thirteen ingredients I can't pronounce? Or identify outside of a lab?
No, I said. I'll make it myself.
This recipe is so easy. It starts with my usual ice cream base, with a few seasonal additions for flavor and spice. Enjoy.
(p.s. If you don't have an ice cream maker...well, why don't you have an ice cream maker?!?!)
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée (solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract - See more at: http://www.cuisinart.com/recipes/desserts/100.html#sthash.HxmuEjPJ.dpuf
You need:1 1/2 c. milk
2 1/2 c. heavy cream
1 c. brown sugar or coconut sugar
2 tbsp. molasses
1 1/2 c. pumpkin puree
1 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1 tsp. vanilla extract
In a bowl, combine all ingredients and whisk until smooth and sugar is dissolved. Pour into the ice cream maker for 25 minutes. Freeze at least four hours before serving.
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée (solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract - See more at: http://www.cuisinart.com/recipes/desserts/100.html#sthash.HxmuEjPJ.dpuf
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée (solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract - See more at: http://www.cuisinart.com/recipes/desserts/100.html#sthash.HxmuEjPJ.dpuf
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée (solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract - See more at: http://www.cuisinart.com/recipes/desserts/100.html#sthash.HxmuEjPJ.dpuf
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée (solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract - See more at: http://www.cuisinart.com/recipes/desserts/100.html#sthash.HxmuEjPJ.dpuf
Alton Brown's Ginger Snaps
We have become addicted to the television show Cutthroat Kitchen, which airs on the Food Network. The kids and I have a bunch of favorites (namely Good Eats, Guy's Grocery Games, The Pioneer Woman, Giada at Home, and Rachel v. Guy Kid's Cookoff) but we have, as a family, begun setting aside family time on the weekends to watch episodes. We love this show.
I'm not surprised. I've loved Alton Brown since I started watching the Food Network years ago. Good Eats was the first show I ever watched. But there is something so engaging about Cutthroat Kitchen, and so utterly foolish, that it's comedy and cooking wrapped into one. Comedy and cooking wrapped into one. Kind of like me.
On one episode, the contestants were forced to make their best ginger snap cookie. We watched the glory and the sabotages with glee. And then A and I looked at one another.
"Let's make ginger snaps."
So we turned to Alton. I'm going to simply include the link here. You need a kitchen scale, because baking is truly better when converted to weight units.
But they are so worth it that I had to share. Even if the idea of the scale chased half of you away.
http://www.foodnetwork.com/recipes/alton-brown/ginger-snaps-recipe.html
I'm not surprised. I've loved Alton Brown since I started watching the Food Network years ago. Good Eats was the first show I ever watched. But there is something so engaging about Cutthroat Kitchen, and so utterly foolish, that it's comedy and cooking wrapped into one. Comedy and cooking wrapped into one. Kind of like me.
On one episode, the contestants were forced to make their best ginger snap cookie. We watched the glory and the sabotages with glee. And then A and I looked at one another.
"Let's make ginger snaps."
So we turned to Alton. I'm going to simply include the link here. You need a kitchen scale, because baking is truly better when converted to weight units.
But they are so worth it that I had to share. Even if the idea of the scale chased half of you away.
http://www.foodnetwork.com/recipes/alton-brown/ginger-snaps-recipe.html
Saturday, September 6, 2014
End of Summer Pork Ragu
Our Thursdays now promise to be steeped in commute and chaos. After a long day of work, a 45-minute commute to the other end of the county, a quick jaunt to piano lessons, and a return trip home, the last thing I want to think about is cooking a meal, despite my love of the kitchen.
A and I decided that Thursdays would have to be crock pot days, which are normally greeted with enthusiasm. Crock pot days mean rich stews, deep braises, and hearty soups.
But Thursday's high was going to register near 90 degrees.
A summer ragu? Summer? As in easy in my crock pot and yet light?
Can you hear the angels singing?! Thank you, Woman's Day.
This was very easy and absolutely delicious. Here's my weekday friendly version. Enjoy.
You need:
1/2 c. dry white wine
1/4 c. tomato paste
Salt and pepper
1 1/2 lbs tomatoes, seeded and cut into 1" pieces (or one 28-oz can of diced tomatoes)
4 cloves garlic, minced
2 carrots, peeled and cut into 1/4" pieces
2 medium onion, chopped
1/4 c. Parmesan cheese
2 lb. pork tenderloin
4 sprigs basil, torn
12 oz. fettucine
The night before, mix the wine, tomato paste, tomatoes, garlic, carrots, onion, and Parmesan cheese in a bowl. Season with salt and pepper. Place in the refrigerator. The next morning, place the pork tenderloin in the crock pot. Top with the mixture you made the night before. Cook 8 hours on low. Right before serving, cook the pasta according to directions and shred the pork in the pot. Top the pasta with the ragu. Sprinkle with basil and extra Parmesan cheese, if desired.
A and I decided that Thursdays would have to be crock pot days, which are normally greeted with enthusiasm. Crock pot days mean rich stews, deep braises, and hearty soups.
But Thursday's high was going to register near 90 degrees.
A summer ragu? Summer? As in easy in my crock pot and yet light?
Can you hear the angels singing?! Thank you, Woman's Day.
This was very easy and absolutely delicious. Here's my weekday friendly version. Enjoy.
You need:
1/2 c. dry white wine
1/4 c. tomato paste
Salt and pepper
1 1/2 lbs tomatoes, seeded and cut into 1" pieces (or one 28-oz can of diced tomatoes)
4 cloves garlic, minced
2 carrots, peeled and cut into 1/4" pieces
2 medium onion, chopped
1/4 c. Parmesan cheese
2 lb. pork tenderloin
4 sprigs basil, torn
12 oz. fettucine
The night before, mix the wine, tomato paste, tomatoes, garlic, carrots, onion, and Parmesan cheese in a bowl. Season with salt and pepper. Place in the refrigerator. The next morning, place the pork tenderloin in the crock pot. Top with the mixture you made the night before. Cook 8 hours on low. Right before serving, cook the pasta according to directions and shred the pork in the pot. Top the pasta with the ragu. Sprinkle with basil and extra Parmesan cheese, if desired.
Monday, September 1, 2014
Plum Crostata
We were invited to a last minute Labor Day cookout, and I was asked to make a dessert. When I opened my refrigerator, I knew I had to take advantage of the overflowing summer harvests taking up my bins and shelves. You see, the best part of having a fruit and vegetable share is the abundance of amazing local produce. The downside of having a fruit and vegetable share can also be the abundance of amazing local produce. It's sharp and fresh and delicious on day one. It starts to get a little wonky by day five.
I remembered ripping out a few pages from Kiwi magazine at the start of summer - recipes to take advantage of summer's bounty. When those sad little week old plums stared out at me from their bowl, I knew exactly what to make.
The best part about a crostata is that there are no crimping or fancy tricks required. The pastry dough is light and easy and can be whipped up in seconds in your food processor. The filling uses some fresh fruit and sugar. The result is a light and delicious recipe that looks impressive but couldn't be simpler.
I altered the recipe only slightly to suit my tastes and my pantry, but you can always substitute what you love and what you have. No coconut sugar? Use granulated. No plums? Try peaches or nectarines. No nut allergies plaguing your house? Add slivered almonds in the last ten minutes for some crunch. Saving this recipe for fall? Substitute the fruit here with sliced apples or pears and add some cinnamon and nutmeg to your sugar.
You need:
1 1/2 c. AP flour
1/4 c. coconut sugar
2 tbsp. granulated sugar
1/4 tsp. salt
1 1/2 sticks cold, unsalted butter cut into chunks and kept chilled (until ready)
1/3 c. ice water
1.5 # lg. plums, sliced thinly
1 c. blueberries
1 tbsp. lemon juice
1 tsp. lemon zest
1 tbsp. cornstarch
In the bowl of the food processor, combine the flour, 1 tbsp. granulated sugar, and salt. Pulse a few times. Add the chilled butter and pulse until the butter is evenly distributed and resembles coarse crumbs. Turn the food processor "on" and run the machine will pouring in the ice water through the feed tube just until the dough is pliable and sticks when you press it together. Do not over mix. Dump the dough onto a cutting board, shape into a disk, cover with plastic wrap, and refrigerate for an hour.
When the hour is up, preheat the oven to 400 degrees. In a medium bowl, combine the plums, blueberries, coconut sugar, lemon juice, lemon zest, and cornstarch. Mix well. On a lightly floured surface, roll out the dough into a large circle, about 14 in in diameter. Transfer to a parchment-lined or well-greased baking sheet. Using the slotted spoon, arrange the fruit mixture into the center, leaving a 1 1/2 " border. Fold up and pinch the ends of the dough. Sprinkle fruit and dough with remaining tbsp. of sugar. Bake 45-50 minutes. Let cool to room temperature before serving.
I remembered ripping out a few pages from Kiwi magazine at the start of summer - recipes to take advantage of summer's bounty. When those sad little week old plums stared out at me from their bowl, I knew exactly what to make.
The best part about a crostata is that there are no crimping or fancy tricks required. The pastry dough is light and easy and can be whipped up in seconds in your food processor. The filling uses some fresh fruit and sugar. The result is a light and delicious recipe that looks impressive but couldn't be simpler.
I altered the recipe only slightly to suit my tastes and my pantry, but you can always substitute what you love and what you have. No coconut sugar? Use granulated. No plums? Try peaches or nectarines. No nut allergies plaguing your house? Add slivered almonds in the last ten minutes for some crunch. Saving this recipe for fall? Substitute the fruit here with sliced apples or pears and add some cinnamon and nutmeg to your sugar.
You need:
1 1/2 c. AP flour
1/4 c. coconut sugar
2 tbsp. granulated sugar
1/4 tsp. salt
1 1/2 sticks cold, unsalted butter cut into chunks and kept chilled (until ready)
1/3 c. ice water
1.5 # lg. plums, sliced thinly
1 c. blueberries
1 tbsp. lemon juice
1 tsp. lemon zest
1 tbsp. cornstarch
In the bowl of the food processor, combine the flour, 1 tbsp. granulated sugar, and salt. Pulse a few times. Add the chilled butter and pulse until the butter is evenly distributed and resembles coarse crumbs. Turn the food processor "on" and run the machine will pouring in the ice water through the feed tube just until the dough is pliable and sticks when you press it together. Do not over mix. Dump the dough onto a cutting board, shape into a disk, cover with plastic wrap, and refrigerate for an hour.
When the hour is up, preheat the oven to 400 degrees. In a medium bowl, combine the plums, blueberries, coconut sugar, lemon juice, lemon zest, and cornstarch. Mix well. On a lightly floured surface, roll out the dough into a large circle, about 14 in in diameter. Transfer to a parchment-lined or well-greased baking sheet. Using the slotted spoon, arrange the fruit mixture into the center, leaving a 1 1/2 " border. Fold up and pinch the ends of the dough. Sprinkle fruit and dough with remaining tbsp. of sugar. Bake 45-50 minutes. Let cool to room temperature before serving.
Monday, August 25, 2014
Coleslaw
I decided to go to The Pioneer Woman website to find a good coleslaw recipe because, stereotypically, I admit I figured folks from Oklahoma eat coleslaw far more than, say, Giada deLaurentis. I altered her recipe a bit, because I like a crispy slaw with a light dressing rather than a soupy slaw with too much milk. It was great!
You need:
1 head green cabbage
3/4 c whole milk
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons apple cider vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 cups fresh cilantro leaves, barely chopped
2 tablespoons sugar
4 teaspoons apple cider vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 cups fresh cilantro leaves, barely chopped
Run the cabbage, in sections, through the thin, mandoline attachment on your food processor, or, if you don't have one, slice thinly. In a small bowl, mix the remaining ingredients EXCEPT for the cilantro. Add the dressing to the cabbage. Right before serving, add the cilantro. This can be made up to a day in advance.
Chocolate Sheet Cake with Chocolate Icing
With summer on the decline, I had to take advantage of C's birthday party in order to try out a few "from scratch" recipes to keep my resolutions alive. He decided on a construction theme this year, so I planned out a chocolate sheet cake that I could decorate to the maximum with chocolate rocks and crushed chocolate cookies. I spent some time on the internet searching sheet cake recipes, and I was thrilled at how well my selection paid off. I'm including the link, rather than just the recipe, because I copied it exactly and I wish to give full credit to the original author! (Well, almost exactly. I omitted the pecans!)
Enjoy!
Recipe taken from: http://allrecipes.com/recipe/ggs-chocolate-sheet-cake/
Enjoy!
Recipe taken from: http://allrecipes.com/recipe/ggs-chocolate-sheet-cake/
Easy Fig "Pizza"
I was making fig jam the other day (thanks to some amazingly fresh figs available at our local Trader Joe's), and I decided to make an easy lunch with a few leftover odds and ends in the fridge. Tastes delicious, looks fancy, super easy. My kind of meal.
You need:
(serves 1)
1 slice pita bread
olive oil, to drizzle
2 fresh figs, quartered
a few chunks of goat cheese
one sprig of rosemary, leaves removed
salt and pepper, to taste
Top the pita bread with all of the ingredients. Warm in 425 degree oven for 15 minutes. Enjoy.
You need:
(serves 1)
1 slice pita bread
olive oil, to drizzle
2 fresh figs, quartered
a few chunks of goat cheese
one sprig of rosemary, leaves removed
salt and pepper, to taste
Top the pita bread with all of the ingredients. Warm in 425 degree oven for 15 minutes. Enjoy.
Friday, August 15, 2014
Curried Chicken Salad
I try to be as adventurous as I can with the kids lunches. Summertime is easy - we try all sorts of new things because I have the time to research them and try them out. However, it seems like we fall into the same ruts throughout the school year, and lunch becomes something we have to do rather than look forward to.
Around this time each year, I start my annual "freezer fill" - new recipes that can be easily frozen and popped into the oven on busy school weeknights. As I sat pouring over recipe books and magazines, A had a great idea. What if we do the same for lunches? What if we spend the last two weeks of summer trying out new lunch ideas - great salads and sandwiches that are easy to shop for and prepare on the weekends.
I decided to give it a try. The first was a HIT. I wasn't sure how well it would go over, to be honest. Both of my kids love mild, coconut curry, but they've never had a stronger yellow curry. However, I think the grapes lured them in. And because I have both the Pampered Chef Rockcrok and Round Covered Baker, I can easily make cooked chicken in half the time in the microwave. (I know it sounds gross, but it totally works.) If you don't have one, you can just bake the chicken in the oven and let it cool before putting the salad together.
You need:
1 tbsp. mayonnaise
1/4 c. plain yogurt
2 tbsp. mango chutney
1/4 c. chopped fresh cilantro
2 tsp. mild curry powder
1/2 tsp. salt
2 c. chopped or shredded cooked chicken
1/2 c. diced celery
1/2 c. halved red grapes
In a medium bowl, stir together the first six ingredients. Mix well. Add the chicken, celery, and grapes. Stir to combine. Chill and serve on its own or in a sandwich!
Around this time each year, I start my annual "freezer fill" - new recipes that can be easily frozen and popped into the oven on busy school weeknights. As I sat pouring over recipe books and magazines, A had a great idea. What if we do the same for lunches? What if we spend the last two weeks of summer trying out new lunch ideas - great salads and sandwiches that are easy to shop for and prepare on the weekends.
I decided to give it a try. The first was a HIT. I wasn't sure how well it would go over, to be honest. Both of my kids love mild, coconut curry, but they've never had a stronger yellow curry. However, I think the grapes lured them in. And because I have both the Pampered Chef Rockcrok and Round Covered Baker, I can easily make cooked chicken in half the time in the microwave. (I know it sounds gross, but it totally works.) If you don't have one, you can just bake the chicken in the oven and let it cool before putting the salad together.
You need:
1 tbsp. mayonnaise
1/4 c. plain yogurt
2 tbsp. mango chutney
1/4 c. chopped fresh cilantro
2 tsp. mild curry powder
1/2 tsp. salt
2 c. chopped or shredded cooked chicken
1/2 c. diced celery
1/2 c. halved red grapes
In a medium bowl, stir together the first six ingredients. Mix well. Add the chicken, celery, and grapes. Stir to combine. Chill and serve on its own or in a sandwich!
Sunday, August 10, 2014
Sunday Supper: Summer Eggplant Parmesan
I love eggplant Parmesan. It is my favorite meal. I had it the night my husband proposed. Maybe that had something to do with it. We just celebrated our 15th anniversary last week. :-)
If eggplant Parmesan is on the menu, I will order it every single time. However, it's not something I necessarily crave in mid-August.
Last week, we received the most beautiful eggplant in our weekly vegetable share, and my mind, as always, went to eggplant Parmesan. I needed to find a way to make this a summer friendly dish. I decided to use the ingredients in the traditional recipe in a way that was more appropriate for an 80-degree day. The result was perfect. I served easy peasy "impress you like a restaurant rolls" (see below) and fresh garden green beans on the side. Although the recipe isn't entirely complex, I'm placing it in the Sunday Supper category because it requires a lot of dishes and a few steps, and no one wants that piling up at 5:30 on a weekday.
Enjoy!
You need:
(serves 4-6)
For the eggplant
1 medium eggplant, peeled and sliced into 1/2 in. slices
salt
1 egg, plus one egg white
1/2 c. flour
1 c. panko bread crumbs
1/4 c. Parmesan cheese
seasoning of choice (I like a natural lemon-pepper seasoning with this dish)
For the salad
1 pt. cherry tomatoes, halved
12 oz. fresh mozzarella balls (bocconcini)
1/2 c. fresh basil, sliced
1/4 c. olive oil
a few drizzles of balsamic vinegar
salt and pepper to taste
For the rolls
6 frozen "rise and bake" rolls
1 tbsp. butter
1/4 tsp. seasoning (I used the lemon-pepper here, as well)
FIVE HOURS before you are going to eat, place one roll in each well of a muffin tin (or every other, if you are using a 12-muffing tin) that has been lightly buttered. Let rise. FORTY-FIVE MINUTES before dinner, melt the butter. Add the seasoning and brush on the rolls. Bake according to package directions. Allow to cool.
ONE HOUR before you are going to eat, lay out the eggplant slices and sprinkle with a little salt. This will bring out the extra moisture. Add all of the salad ingredients (except for the cheese) together in a bowl. Let sit at room temperature until serving time.
When you are ready to start cooking, set out three plates. On one, mix the panko with the Parmesan cheese and seasoning. In another, add the flour. In the third, lightly whisk the egg and egg white. Dip and coat each slice in the flour (shake off excess), then the egg, and then the bread crumb mixture. Lay on a lightly oiled sheet pan. Bake at 450 degrees for 25 minutes.
Serve the eggplant slices with a side of the tomato salad, steamed green beans, and a roll.
If eggplant Parmesan is on the menu, I will order it every single time. However, it's not something I necessarily crave in mid-August.
Last week, we received the most beautiful eggplant in our weekly vegetable share, and my mind, as always, went to eggplant Parmesan. I needed to find a way to make this a summer friendly dish. I decided to use the ingredients in the traditional recipe in a way that was more appropriate for an 80-degree day. The result was perfect. I served easy peasy "impress you like a restaurant rolls" (see below) and fresh garden green beans on the side. Although the recipe isn't entirely complex, I'm placing it in the Sunday Supper category because it requires a lot of dishes and a few steps, and no one wants that piling up at 5:30 on a weekday.
Enjoy!
You need:
(serves 4-6)
For the eggplant
1 medium eggplant, peeled and sliced into 1/2 in. slices
salt
1 egg, plus one egg white
1/2 c. flour
1 c. panko bread crumbs
1/4 c. Parmesan cheese
seasoning of choice (I like a natural lemon-pepper seasoning with this dish)
For the salad
1 pt. cherry tomatoes, halved
12 oz. fresh mozzarella balls (bocconcini)
1/2 c. fresh basil, sliced
1/4 c. olive oil
a few drizzles of balsamic vinegar
salt and pepper to taste
For the rolls
6 frozen "rise and bake" rolls
1 tbsp. butter
1/4 tsp. seasoning (I used the lemon-pepper here, as well)
FIVE HOURS before you are going to eat, place one roll in each well of a muffin tin (or every other, if you are using a 12-muffing tin) that has been lightly buttered. Let rise. FORTY-FIVE MINUTES before dinner, melt the butter. Add the seasoning and brush on the rolls. Bake according to package directions. Allow to cool.
ONE HOUR before you are going to eat, lay out the eggplant slices and sprinkle with a little salt. This will bring out the extra moisture. Add all of the salad ingredients (except for the cheese) together in a bowl. Let sit at room temperature until serving time.
When you are ready to start cooking, set out three plates. On one, mix the panko with the Parmesan cheese and seasoning. In another, add the flour. In the third, lightly whisk the egg and egg white. Dip and coat each slice in the flour (shake off excess), then the egg, and then the bread crumb mixture. Lay on a lightly oiled sheet pan. Bake at 450 degrees for 25 minutes.
Serve the eggplant slices with a side of the tomato salad, steamed green beans, and a roll.
Sunday, July 20, 2014
Celebration Popcorn #1- Herb, Garlic, and Parmesan Popcorn
I have a new friend, L. And she is amazing.
I once tried to explain to a few of my students how friendships will change over the course of their lives. I told them that there are two kinds of friendships - those that are thrust upon you and those that you choose for yourself. The former happens as early as grammar school and carries through high school. It's hard not to form bonds with people you spend every day with, in and out of classes and activities and clubs. You're often joined together by common interests - simple ones, but common nonetheless. These friendships carry you through break ups and new hairstyles, acid washed jean disasters and front row seats to Marky Mark and the Funky Bunch. (At least in my own experience).
The latter is something far different. The relationships you form in adulthood are far more selective. Like those when you are younger, they often begin with a single premise - "We are moms," or "our children attend school together," or "We love wine," or, in those most blessed of circumstances, all three of the aforementioned. However, the test does not end there. In adulthood, we are quick to then divide those two groups into friends and acquaintances. The acquaintances are lovely in their own right. They provide smiles and small talk after Mass. They allow us guaranteed company at a school function. But the friends we hold onto as tightly as we can and hold on for dear life.
Almost ten years ago, I met V. I had met all kinds of new moms as I ventured into that unknown world of parenting. Most became dear acquaintances. V? I held on to her for dear life, and I still won't let go. I can count only a few woman on that same list. And now? I've got one more.
I've only known L for a little less than a year, but I feel like I've known her for much longer. I know that much of what unites us is a common bond of motherhood, but we share a special type of motherhood - extra worries, extra doctors, extra fears of the great unknown in our girls' future. She may never know just how comforting it is for me - on those nights when I tuck my A into bed and wonder where her life will take her, how she'll cope with those challenges that inevitably lie ahead - to know I'm not alone in those worries. She doesn't just sympathize. She can empathize even more deeply. And that carries over me such a sense of peace and relief.
Today, we raced together at our church picnic. Or she raced in the same race I did. But as I turned the corner at a mile and a half, pushing chunky C along with me in the jogging stroller, she was headed to the finish line. And not because she's never had kids (she has four), or because she is younger (she's actually only the teensiest bit older than I am), but because she is strong and brave.
So tonight, I celebrate her first place victory with a rockin' new popcorn recipe. And M and I will watch the finale of one of our favorite shows, Endeavor, and munch on this special treat in her honor. And then, I'll stop making popcorn and vegging out in front of the TV at night if I have any hope to even finish a race with her in the same ten-minute time frame.To my dear friend, L - congrats!
You need:
1/4 c. vegetable oil (I use sunflower)
2/3 c. popcorn kernels
1/2 stick butter
1/2 tsp. salt
1/2 tsp. Italian seasoning
2 Tbsp. Parmesan cheese
1 clove garlic, peeled and smashed
On low heat, melt the butter. Add the garlic clove and Italian seasoning. Turn off the heat and leave to infuse. In a large pot, add the vegetable oil on low heat. Add three kernels. Close the lid. Once all three kernels pop, take the pan off of the heat. Remove the three popped kernels and add the 2/3 c. kernels. Count to 30. Put the pan back on the heat and pop until you hear no more popping, shaking the kernels around a bit to prevent sticking or burning.
Put the popcorn in a large paper bag. Remove the garlic from the butter. Add the salt, butter, and Parmesan cheese and shake like crazy. Pour into bowls, devour, and promise to run more often the next day.
I once tried to explain to a few of my students how friendships will change over the course of their lives. I told them that there are two kinds of friendships - those that are thrust upon you and those that you choose for yourself. The former happens as early as grammar school and carries through high school. It's hard not to form bonds with people you spend every day with, in and out of classes and activities and clubs. You're often joined together by common interests - simple ones, but common nonetheless. These friendships carry you through break ups and new hairstyles, acid washed jean disasters and front row seats to Marky Mark and the Funky Bunch. (At least in my own experience).
The latter is something far different. The relationships you form in adulthood are far more selective. Like those when you are younger, they often begin with a single premise - "We are moms," or "our children attend school together," or "We love wine," or, in those most blessed of circumstances, all three of the aforementioned. However, the test does not end there. In adulthood, we are quick to then divide those two groups into friends and acquaintances. The acquaintances are lovely in their own right. They provide smiles and small talk after Mass. They allow us guaranteed company at a school function. But the friends we hold onto as tightly as we can and hold on for dear life.
Almost ten years ago, I met V. I had met all kinds of new moms as I ventured into that unknown world of parenting. Most became dear acquaintances. V? I held on to her for dear life, and I still won't let go. I can count only a few woman on that same list. And now? I've got one more.
I've only known L for a little less than a year, but I feel like I've known her for much longer. I know that much of what unites us is a common bond of motherhood, but we share a special type of motherhood - extra worries, extra doctors, extra fears of the great unknown in our girls' future. She may never know just how comforting it is for me - on those nights when I tuck my A into bed and wonder where her life will take her, how she'll cope with those challenges that inevitably lie ahead - to know I'm not alone in those worries. She doesn't just sympathize. She can empathize even more deeply. And that carries over me such a sense of peace and relief.
Today, we raced together at our church picnic. Or she raced in the same race I did. But as I turned the corner at a mile and a half, pushing chunky C along with me in the jogging stroller, she was headed to the finish line. And not because she's never had kids (she has four), or because she is younger (she's actually only the teensiest bit older than I am), but because she is strong and brave.
So tonight, I celebrate her first place victory with a rockin' new popcorn recipe. And M and I will watch the finale of one of our favorite shows, Endeavor, and munch on this special treat in her honor. And then, I'll stop making popcorn and vegging out in front of the TV at night if I have any hope to even finish a race with her in the same ten-minute time frame.To my dear friend, L - congrats!
You need:
1/4 c. vegetable oil (I use sunflower)
2/3 c. popcorn kernels
1/2 stick butter
1/2 tsp. salt
1/2 tsp. Italian seasoning
2 Tbsp. Parmesan cheese
1 clove garlic, peeled and smashed
On low heat, melt the butter. Add the garlic clove and Italian seasoning. Turn off the heat and leave to infuse. In a large pot, add the vegetable oil on low heat. Add three kernels. Close the lid. Once all three kernels pop, take the pan off of the heat. Remove the three popped kernels and add the 2/3 c. kernels. Count to 30. Put the pan back on the heat and pop until you hear no more popping, shaking the kernels around a bit to prevent sticking or burning.
Put the popcorn in a large paper bag. Remove the garlic from the butter. Add the salt, butter, and Parmesan cheese and shake like crazy. Pour into bowls, devour, and promise to run more often the next day.
Thursday, July 17, 2014
Summer Greens Pie with Cucumber and Tomato Salad
Farmers must love Swiss chard. Every single week I get an enormous bunch of Swiss chard, sometimes varying only by the color of the stems. Most of my recipes that use Swiss chard are hearty winter stews and soups, I've frozen most of what I've gotten for use later this year.
Last week, while I was enjoying a glass of wine and browsing through cookbooks on the front porch, I came across a fun spinach pie recipe in Jamie Oliver's Meals in Minutes. I had most of the ingredients on hand already, and I knew I could alter his recipe for spinach and crazy British foodie speak with my Swiss chard and wee bitty American lady foodie tricks. I also got a cucumber and a delightful bag of tomatoes this week, so I tweaked the accompanying salad recipe as well. Very good. Very good indeed.
You need:
for the pie
5 eggs
8 oz. feta cheese, crumbled
1/2 c. shredded cheddar cheese
1/2 tsp. dried oregano
1 lemon, zested
1 tbsp. butter
1 large bunch of Swiss chard, washed, stems removed and discarded, and chopped roughly
12 sheets of phyllo dough, thawed
1 tbsp. grated nutmeg
olive oil
salt and pepper
parchment paper
oven safe frying pan
for the salad
1 large cucumber, seeded and cut into 1 in. chunks
2 large tomatoes, seeded and cut into 1 in. chunks
10-12 Kalamata olives, pitted and cut in half
2 tbsp. balsamic vinegar
1 tbsp. chopped fresh mint
salt and pepper to taste
Preheat the oven to 400 degrees. In an oven safe frying pan, melt the butter with a wee drizzle of olive oil. Add the Swiss chard and saute until the chard is dense and wilted. This should take about 5-10 minutes. Be sure to keep an eye on it, stirring it around a bit so it doesn't burn. In the meantime, crack the eggs into a medium bowl. Whisk and then add the cheeses, oregano, lemon, and nutmeg. When the chard is done, remove it from the heat and let it cool.
Tear off a large rectangle of parchment paper and lay it down on your work surface. Drizzle it with a little olive oil and smear it about. Then, crinkle it up into a ball and then flatten it back out on the work surface. Atop the parchment paper, arrange four pieces of phyllo dough, overlapping, to make a large rectangle just slightly smaller than the parchment. Drizzle with olive oil and sprinkle with salt and pepper. Repeat with another layer of phyllo, drizzle and sprinkle. Do this one more time until you have three layers of phyllo.
Remove the cooled chard from the pan and add to the egg mixture. Lift the parchment and place your parchment/phyllo creation into the same oven safe pan, pushing down into the pan carefully so that you do not tear the phyllo. Fill with the chard and egg mixture. Fold the phyllo over the top in whatever wonky pattern needed to cover the top. Drizzle the top with a little more olive oil to make it slightly glossy and crispy when baked. Turn the stove back on medium heat and cook it for about 3 three minutes to firm up the bottom. Then, place in the oven for 20 minutes.
Meanwhile, toss all of the salad ingredients together and let them sit and make friends while the pie cooks.
Last week, while I was enjoying a glass of wine and browsing through cookbooks on the front porch, I came across a fun spinach pie recipe in Jamie Oliver's Meals in Minutes. I had most of the ingredients on hand already, and I knew I could alter his recipe for spinach and crazy British foodie speak with my Swiss chard and wee bitty American lady foodie tricks. I also got a cucumber and a delightful bag of tomatoes this week, so I tweaked the accompanying salad recipe as well. Very good. Very good indeed.
You need:
for the pie
5 eggs
8 oz. feta cheese, crumbled
1/2 c. shredded cheddar cheese
1/2 tsp. dried oregano
1 lemon, zested
1 tbsp. butter
1 large bunch of Swiss chard, washed, stems removed and discarded, and chopped roughly
12 sheets of phyllo dough, thawed
1 tbsp. grated nutmeg
olive oil
salt and pepper
parchment paper
oven safe frying pan
for the salad
1 large cucumber, seeded and cut into 1 in. chunks
2 large tomatoes, seeded and cut into 1 in. chunks
10-12 Kalamata olives, pitted and cut in half
2 tbsp. balsamic vinegar
1 tbsp. chopped fresh mint
salt and pepper to taste
Preheat the oven to 400 degrees. In an oven safe frying pan, melt the butter with a wee drizzle of olive oil. Add the Swiss chard and saute until the chard is dense and wilted. This should take about 5-10 minutes. Be sure to keep an eye on it, stirring it around a bit so it doesn't burn. In the meantime, crack the eggs into a medium bowl. Whisk and then add the cheeses, oregano, lemon, and nutmeg. When the chard is done, remove it from the heat and let it cool.
Tear off a large rectangle of parchment paper and lay it down on your work surface. Drizzle it with a little olive oil and smear it about. Then, crinkle it up into a ball and then flatten it back out on the work surface. Atop the parchment paper, arrange four pieces of phyllo dough, overlapping, to make a large rectangle just slightly smaller than the parchment. Drizzle with olive oil and sprinkle with salt and pepper. Repeat with another layer of phyllo, drizzle and sprinkle. Do this one more time until you have three layers of phyllo.
Remove the cooled chard from the pan and add to the egg mixture. Lift the parchment and place your parchment/phyllo creation into the same oven safe pan, pushing down into the pan carefully so that you do not tear the phyllo. Fill with the chard and egg mixture. Fold the phyllo over the top in whatever wonky pattern needed to cover the top. Drizzle the top with a little more olive oil to make it slightly glossy and crispy when baked. Turn the stove back on medium heat and cook it for about 3 three minutes to firm up the bottom. Then, place in the oven for 20 minutes.
Meanwhile, toss all of the salad ingredients together and let them sit and make friends while the pie cooks.
Pesto (Without Nuts!)
I love my shares. They can be costly, but they are worth every penny. We participate in five shares, four of which are weekly. Each Thursday, we pick up a large bag of fruit and vegetables from a variety of local farms, a dozen or so eggs from a local hatchery, and milk, yogurt, and cheese from a dairy nearby. Every other month, we get a box of meats from a number of different butchers and slaughterhouses in the area, specializing in minimally processed and good for you local meats.
July and August keep me busy. The bags are stuffed with produce, and the selection of greens can sometimes feel overwhelming. To keep on top of my game, and ensure that nothing goes to waste, I head to the library every other week to check out new recipe books, searching for creative and time-saving recipes for these ingredients. I also try to keep up to date on blogs and recipe sites that update their posts with what's in season in our region of the country.
The basil almost stumped me. Last week, I picked up what quite possibly could be called the largest bunch of basil picked on one stem in the history of mankind. It was enormous. Immediately, my brain said, "get out of food processor, woman, and make some pesto!" Pesto freezes well in small portions, and it can be added to soups, pastas, and other recipes all year long.
Except pesto uses nuts. NUTS!
Could I make the pesto without the nuts? Could I simply disregard the nuts, not have to replace them with anything, and have a tasty pesto?
YES.
You need:
1 large bunch of basil, washed well and leaves torn from the stems
1/3 c. Parmesan cheese
1/4 c. olive oil
2 large cloves of garlic, crushed
1/2 lemon, squeezed of its juice
Add everything to your food processor, pulse until smooth, and enjoy. If your large bunch of basil is like mine was, triple this recipe. I froze mine into 1/4 c. portions.
July and August keep me busy. The bags are stuffed with produce, and the selection of greens can sometimes feel overwhelming. To keep on top of my game, and ensure that nothing goes to waste, I head to the library every other week to check out new recipe books, searching for creative and time-saving recipes for these ingredients. I also try to keep up to date on blogs and recipe sites that update their posts with what's in season in our region of the country.
The basil almost stumped me. Last week, I picked up what quite possibly could be called the largest bunch of basil picked on one stem in the history of mankind. It was enormous. Immediately, my brain said, "get out of food processor, woman, and make some pesto!" Pesto freezes well in small portions, and it can be added to soups, pastas, and other recipes all year long.
Except pesto uses nuts. NUTS!
Could I make the pesto without the nuts? Could I simply disregard the nuts, not have to replace them with anything, and have a tasty pesto?
YES.
You need:
1 large bunch of basil, washed well and leaves torn from the stems
1/3 c. Parmesan cheese
1/4 c. olive oil
2 large cloves of garlic, crushed
1/2 lemon, squeezed of its juice
Add everything to your food processor, pulse until smooth, and enjoy. If your large bunch of basil is like mine was, triple this recipe. I froze mine into 1/4 c. portions.
The Best Baked Beans Ever
I cannot take any credit for this recipe, other than I made it and it was amazing. AMAZING. I actually made these baked beans twice - once for a hall full of hungry firefighters, and once for family and friends. Both gave me a thumbs up.
Here are my suggestions to make these the most amazing:
* Use a plain canned pork and beans/vegetarian beans selection. Don't get too fancy with "grillin' beans" or flavored beans. There's no guarantee how those flavors will mesh with the additional ingredients.
*If you can get cottage bacon, which is what I had to use the first time because it was in my bi-monthly meat share, get it. Use it. Love it. Make it your new best friend.
* If you don't have time, use Sweet Baby Ray's original or Trader Joe's Carolina Gold BBQ sauce. I use the Carolina Gold. Amazing. (Have I used that word yet?)
* If you do have time, make your own. The Pioneer Woman also has an easy recipe for that:
http://www.foodnetwork.com/recipes/ree-drummond/homemade-bbq-sauce-recipe.html
We are a baked bean lovin' family. A loves them the way she loves her American Girl dolls and fudgesicles. If you have to go to a pot luck this summer, offer to make these. People will love you forever. For reals.
http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/
Here are my suggestions to make these the most amazing:
* Use a plain canned pork and beans/vegetarian beans selection. Don't get too fancy with "grillin' beans" or flavored beans. There's no guarantee how those flavors will mesh with the additional ingredients.
*If you can get cottage bacon, which is what I had to use the first time because it was in my bi-monthly meat share, get it. Use it. Love it. Make it your new best friend.
* If you don't have time, use Sweet Baby Ray's original or Trader Joe's Carolina Gold BBQ sauce. I use the Carolina Gold. Amazing. (Have I used that word yet?)
* If you do have time, make your own. The Pioneer Woman also has an easy recipe for that:
http://www.foodnetwork.com/recipes/ree-drummond/homemade-bbq-sauce-recipe.html
We are a baked bean lovin' family. A loves them the way she loves her American Girl dolls and fudgesicles. If you have to go to a pot luck this summer, offer to make these. People will love you forever. For reals.
http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/
Mini Vanilla Scones
We are a family of habits. We love routines. They keep us organized and functioning happily. However, our favorite routines are those little things we do together as special treats during family time. One we look most forward to is Sunday morning. Throughout the summer, we treat ourselves to a late breakfast/brunch after Mass, trying out new restaurants each week, especially those with patios on perfect summer mornings. Throughout the winter months, however, when we hate to even step out the door into the wild snow, we usually treat that same time as a brief and sweet morning snack moment. We'll hit the drive-thru Starbucks right near our church, treating the kids to hot chocolates and petite vanilla scones.
Now do the math. We attend Mass 52 weeks a year. We have two kids. Each scone is just shy of a dollar each. And winter lasts, well, it feels like 10.5 months around here. That's a pretty big scone piggy bank.
Enter Pioneer Woman. Her scone dilemma is more geographic in nature, but she decided to tackle them herself to see if she could replicate them. And I tried them. AMAZING.
The truth is, they are more amazing than the ones from Starbucks. They are lighter and flakier and tastier than any I have tried before. And because I only made two very slight adjustments to the recipe, I can't take any original credit for it. Rather than post it here, I'm simply including the link to give her full credit.
http://thepioneerwoman.com/cooking/2010/04/petite-vanilla-bean-scones/
That said, my adjustments were these:
1. I didn't use two vanilla beans in the scone nor one vanilla bean in the icing. I used one bean in total. I split it down the middle and then used one and a half "caviar bits" in the scone and the last bit into the icing. I did this because I'm being cheap. Vanilla beans are expensive. I do not have my own show on the Food Network to offset my vanilla bean habit, so I scraped the heck out of that one bean, adding 1/4 tsp. of vanilla extract into the scone mixture and then into the icing mixture as well to bring out the vanilla flavor in a much more economical fashion.
2. Here's something else I don't have in common with the Pioneer Woman. I'm a very small human being. I make jockeys feel tall. I must eat and enjoy in moderation, because those extra calories have no where to go. So I didn't coat both sides of the scone in icing but just lightly dunked the one side. And be VERY careful while dipping the scones so that you don't end up with loads of chunks of scone in your icing that your husband will eat right out of the bowl like a sugared-up madman.
Or so they tell me. :-)
Now do the math. We attend Mass 52 weeks a year. We have two kids. Each scone is just shy of a dollar each. And winter lasts, well, it feels like 10.5 months around here. That's a pretty big scone piggy bank.
Enter Pioneer Woman. Her scone dilemma is more geographic in nature, but she decided to tackle them herself to see if she could replicate them. And I tried them. AMAZING.
The truth is, they are more amazing than the ones from Starbucks. They are lighter and flakier and tastier than any I have tried before. And because I only made two very slight adjustments to the recipe, I can't take any original credit for it. Rather than post it here, I'm simply including the link to give her full credit.
http://thepioneerwoman.com/cooking/2010/04/petite-vanilla-bean-scones/
That said, my adjustments were these:
1. I didn't use two vanilla beans in the scone nor one vanilla bean in the icing. I used one bean in total. I split it down the middle and then used one and a half "caviar bits" in the scone and the last bit into the icing. I did this because I'm being cheap. Vanilla beans are expensive. I do not have my own show on the Food Network to offset my vanilla bean habit, so I scraped the heck out of that one bean, adding 1/4 tsp. of vanilla extract into the scone mixture and then into the icing mixture as well to bring out the vanilla flavor in a much more economical fashion.
2. Here's something else I don't have in common with the Pioneer Woman. I'm a very small human being. I make jockeys feel tall. I must eat and enjoy in moderation, because those extra calories have no where to go. So I didn't coat both sides of the scone in icing but just lightly dunked the one side. And be VERY careful while dipping the scones so that you don't end up with loads of chunks of scone in your icing that your husband will eat right out of the bowl like a sugared-up madman.
Or so they tell me. :-)
Sunday, July 13, 2014
Easy Chicken Souvlaki Salad
Summer heat came with a vengeance this year. We needed to find some easy summer meals that we could grill and prepare easily and enjoy outside with little kitchen fuss (we don't have air conditioning!) This recipe, adapted from a Barefoot Contessa recipe I found online, was a hit. We did grill the chicken outside, but it could easily be sauteed indoors as well.
You need:
for the marinade
2 cloves of garlic, minced
1 tsp. dried oregano
1/2 tsp. Dijon mustard
1/4 c. red wine vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 c. olive oil
for the chicken
1 lb. chicken breasts, sliced into thin tenders
1 gallon plastic storage bag
for the salad
1 head lettuce (I used local red leaf lettuce from our vegetable share), washed and torn
1 cucumber, peeled and cubed
1 bell pepper, chopped
1 tomato, chopped
1/2 red onion, thinly sliced
1/2 # feta cheese, cut into chunks
1 c. marinated, pitted Greek olives
Combine all marinade ingredients above and shake well (a Mason jar works very well here!) Pour 1/3 of the marinade over the chicken in the storage bag. Shake well to coat. Marinate for a couple of hours. Set the remaining marinade aside.
When it's time to eat, grill the chicken until cooked and moist. In a large bowl, combine all salad ingredients. Dress with remaining marinade (reserved, and NOT from the chicken bag!!) Top with the chicken tenders.
You need:
for the marinade
2 cloves of garlic, minced
1 tsp. dried oregano
1/2 tsp. Dijon mustard
1/4 c. red wine vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 c. olive oil
for the chicken
1 lb. chicken breasts, sliced into thin tenders
1 gallon plastic storage bag
for the salad
1 head lettuce (I used local red leaf lettuce from our vegetable share), washed and torn
1 cucumber, peeled and cubed
1 bell pepper, chopped
1 tomato, chopped
1/2 red onion, thinly sliced
1/2 # feta cheese, cut into chunks
1 c. marinated, pitted Greek olives
Combine all marinade ingredients above and shake well (a Mason jar works very well here!) Pour 1/3 of the marinade over the chicken in the storage bag. Shake well to coat. Marinate for a couple of hours. Set the remaining marinade aside.
When it's time to eat, grill the chicken until cooked and moist. In a large bowl, combine all salad ingredients. Dress with remaining marinade (reserved, and NOT from the chicken bag!!) Top with the chicken tenders.
Sunday, June 1, 2014
Granola
I was excited to try this new recipe for two reasons - first, it fit in beautifully with our resolution to make our favorite foods from scratch this year. But it also helped me on the granola bar front. My kids are wild about granola, granola bars, granola cereal, etc. The problem is, it is virtually impossible to find a store-bought granola that is truly nut-free and not $10.00/oz.
This recipe, altered from a new kids cookbook A has been working through, was perfect. It's very easy to make, and it's easy to substitute flavors, fruits, and even add nuts (almonds work best) if you are so inclined!
You need: (my nut-free version)
2 tbsp. softened butter, plus extra for greasing
1 c. shredded coconut
1 c. dried fruits, chopped (I use cherries and blueberries)
2 c. chopped dark chocolate (or dark chocolate chips)
2 c. oats (NOT quick cook)
1 c. shelled sunflower seeds, raw
1 c. wheat germ
1 c. brown sugar
1/2 c. honey
1 tsp. vanilla extract
1 tsp. cinnamon
In a large bowl, combine the coconut, fruit, and chocolate. Set aside. On a rimmed baking sheet, combine the oats, sunflower seeds, and wheat germ (and nuts, if using). Bake the oat mixture in a 350 degree oven for 5-10 minutes until fragrant and toasted, about 5-10 minutes. Cool and then add to the fruit mixture. In a saucepan over medium heat, melt the butter. Add the remaining ingredients and cook for five minutes, until it comes to a boil. Remove from the heat and pour over the fruit and oat mixture.
If you wish to make bars:
Grease your bar pan. Spread the mixture in the pan and flatten to a consistent depth. Let cool for 10 minutes. Invert, cut, and enjoy.
If you wish to make granola chunks/bites:
Grease a bar pan. Crumble and drop the mixture onto the pan. Let cool for 30 minutes. Store in an airtight container.
This recipe, altered from a new kids cookbook A has been working through, was perfect. It's very easy to make, and it's easy to substitute flavors, fruits, and even add nuts (almonds work best) if you are so inclined!
You need: (my nut-free version)
2 tbsp. softened butter, plus extra for greasing
1 c. shredded coconut
1 c. dried fruits, chopped (I use cherries and blueberries)
2 c. chopped dark chocolate (or dark chocolate chips)
2 c. oats (NOT quick cook)
1 c. shelled sunflower seeds, raw
1 c. wheat germ
1 c. brown sugar
1/2 c. honey
1 tsp. vanilla extract
1 tsp. cinnamon
In a large bowl, combine the coconut, fruit, and chocolate. Set aside. On a rimmed baking sheet, combine the oats, sunflower seeds, and wheat germ (and nuts, if using). Bake the oat mixture in a 350 degree oven for 5-10 minutes until fragrant and toasted, about 5-10 minutes. Cool and then add to the fruit mixture. In a saucepan over medium heat, melt the butter. Add the remaining ingredients and cook for five minutes, until it comes to a boil. Remove from the heat and pour over the fruit and oat mixture.
If you wish to make bars:
Grease your bar pan. Spread the mixture in the pan and flatten to a consistent depth. Let cool for 10 minutes. Invert, cut, and enjoy.
If you wish to make granola chunks/bites:
Grease a bar pan. Crumble and drop the mixture onto the pan. Let cool for 30 minutes. Store in an airtight container.
Saturday, May 10, 2014
Strawberry and Peach Ice Cream
May is flying by, which means our fruit and vegetable shares will start up again soon. I've got a few things left over from last year's harvest that I want to use up before we get back to filling up the deep freeze. At the same time, my little C had a wicked cold last week, so he didn't drink nearly as much milk as he usually does. When I went to pick up our dairy share on Thursday, I realized that I had 3/4 of a gallon of whole milk still in there, and I was about to add another gallon. When you pay almost $10 a gallon for the most amazing milk on the planet, you don't throw it out. However, it's low, low, low level pasteurized, so it doesn't last as long as grocery store milk.
Enter fruit ice creams and freezer ready mac and cheese.
I grabbed a few pints of heavy cream at the market and decided to give them a try. The recipe below is for the strawberry. To make the peach ice cream, substitute (exactly) the peaches for the strawberries.
You need:
1 pint strawberries, stemmed and sliced (or 1 pint frozen strawberries, thawed)
3 tbsp. lemon juice
1 cup super fine sugar
1 c. whole milk
2 c. heavy cream
1 tsp. vanilla extract
In a small bowl, mix the strawberries with 1/2 c. of sugar and the lemon juice. Allow to macerate for about 2 hrs. If you are using frozen, 30 min will do because they are already pretty darn juicy when they are thawed. When the time is up, strain the berries, reserving the juices. Mash or puree half of the berries.
In a medium bowl, use a hand mixer to combine the milk and remaining sugar until the sugar is dissolved. Stir in the heavy cream, reserved juice, vanilla, and mashed berries. Add to your ice cream maker for 20-25 minutes. Five minutes before the time is up, add the remaining sliced berried. Put in an air tight container and freeze.
Enter fruit ice creams and freezer ready mac and cheese.
I grabbed a few pints of heavy cream at the market and decided to give them a try. The recipe below is for the strawberry. To make the peach ice cream, substitute (exactly) the peaches for the strawberries.
You need:
1 pint strawberries, stemmed and sliced (or 1 pint frozen strawberries, thawed)
3 tbsp. lemon juice
1 cup super fine sugar
1 c. whole milk
2 c. heavy cream
1 tsp. vanilla extract
In a small bowl, mix the strawberries with 1/2 c. of sugar and the lemon juice. Allow to macerate for about 2 hrs. If you are using frozen, 30 min will do because they are already pretty darn juicy when they are thawed. When the time is up, strain the berries, reserving the juices. Mash or puree half of the berries.
In a medium bowl, use a hand mixer to combine the milk and remaining sugar until the sugar is dissolved. Stir in the heavy cream, reserved juice, vanilla, and mashed berries. Add to your ice cream maker for 20-25 minutes. Five minutes before the time is up, add the remaining sliced berried. Put in an air tight container and freeze.
OOPS! About those resolutions....
I was chatting with a friend of mine, who follows this blog, about how I felt I was doing regarding my 2014 kitchen resolutions. She replied, "What resolutions? You mean last year's for food waste?"
Oops! About those resolutions...I forgot to post them! Does it still count if you blog about them in MAY? I mean, let's be real here. Anyone can make New Year's Resolutions. It takes a creative mind (she tells herself) to make Mother's Day Resolutions.
We aren't much of a prepacked, prepared meals kind of family. Mostly, it's because I have food sensitivities to preservatives. However, I have always taken shortcuts with cakes, brownies, ice cream, and other things that tend to be lower in preservatives. This year, A and I decided to see if we could tackle a new frontier. By December, could we try, even if just once, to make every type of food we eat from scratch?
Here are our rules:
1. Ice cream: One of my favorite kitchen items is my ice cream machine. I've had it for over ten years, and it is going strong. I always make ice cream during the summer, but we've taken store-bought ice cream off of the menu for 2014. Unless it comes from the local ice cream shop (where they make their own from scratch as well), we won't buy it. So far, we've made some amazing batches of vanilla, mint-chocolate chip, and chocolate. Today, we're making strawberry and peach.
2. Cakes and Brownies: We haven't gotten there yet. I will convince you that the reason we haven't is because I am so drop-dead tired most days that when I have to make brownies for A's school or cupcakes for a party, I just want to add eggs, oil, and water and call it a DAY. Of course, if I could get off my rear end more often and even take a nice long walk, maybe I'd be less tired. But that would be another blog entirely. Needless to say, we haven't gotten there. This summer, I promise we'll try at least one of each before the end of August. I promise.
3. Pasta: The year I got married, my great-aunt and my grandmother chipped in and bought me a pasta maker for Christmas. They passed away in 2003. I'm celebrating my fifteenth wedding anniversary this August. Ask me how many times I've used it. NEVER. This year, it is happening. I don't know when. Anyone want to make pasta with me?
4. Soups: This has been the winner. Once a month I cook a whole chicken, use up all the meat in various dishes, and make amazing stock that lasts for all of my recipes. I still haven't made a beef stock. I'm getting there. Everything else has come from scratch. This is easy. And the sodium levels are 884,399 percent lower than the stuff in the cans and cartons.
Our last rule is more of a request. I think there are about five people out there who follow this blog. But we want a challenge. Can you think of anything else we should try from scratch? If we've already done it, we'll post it. If we haven't we'll try it out.
Happy Mid-Year!
Oops! About those resolutions...I forgot to post them! Does it still count if you blog about them in MAY? I mean, let's be real here. Anyone can make New Year's Resolutions. It takes a creative mind (she tells herself) to make Mother's Day Resolutions.
We aren't much of a prepacked, prepared meals kind of family. Mostly, it's because I have food sensitivities to preservatives. However, I have always taken shortcuts with cakes, brownies, ice cream, and other things that tend to be lower in preservatives. This year, A and I decided to see if we could tackle a new frontier. By December, could we try, even if just once, to make every type of food we eat from scratch?
Here are our rules:
1. Ice cream: One of my favorite kitchen items is my ice cream machine. I've had it for over ten years, and it is going strong. I always make ice cream during the summer, but we've taken store-bought ice cream off of the menu for 2014. Unless it comes from the local ice cream shop (where they make their own from scratch as well), we won't buy it. So far, we've made some amazing batches of vanilla, mint-chocolate chip, and chocolate. Today, we're making strawberry and peach.
2. Cakes and Brownies: We haven't gotten there yet. I will convince you that the reason we haven't is because I am so drop-dead tired most days that when I have to make brownies for A's school or cupcakes for a party, I just want to add eggs, oil, and water and call it a DAY. Of course, if I could get off my rear end more often and even take a nice long walk, maybe I'd be less tired. But that would be another blog entirely. Needless to say, we haven't gotten there. This summer, I promise we'll try at least one of each before the end of August. I promise.
3. Pasta: The year I got married, my great-aunt and my grandmother chipped in and bought me a pasta maker for Christmas. They passed away in 2003. I'm celebrating my fifteenth wedding anniversary this August. Ask me how many times I've used it. NEVER. This year, it is happening. I don't know when. Anyone want to make pasta with me?
4. Soups: This has been the winner. Once a month I cook a whole chicken, use up all the meat in various dishes, and make amazing stock that lasts for all of my recipes. I still haven't made a beef stock. I'm getting there. Everything else has come from scratch. This is easy. And the sodium levels are 884,399 percent lower than the stuff in the cans and cartons.
Our last rule is more of a request. I think there are about five people out there who follow this blog. But we want a challenge. Can you think of anything else we should try from scratch? If we've already done it, we'll post it. If we haven't we'll try it out.
Happy Mid-Year!
Monday, April 14, 2014
Chicken Fried Rice
This is A again. I hope you are trying our recipes we have cooked and blogged. We are making another recipe, which I am blogging right this very moment. It has very few steps, it's yummy ,and a great weekday meal. I chose this recipe because it was stir fry, which is one of my favorite meals, and very good. It is delicious and fast and a great Chinese meal. I also chose it because the meal I'm making later this week needs cooked chicken breast, so we decided to share a prepared ingredient. We also changed the recipe around a little bit because my mom thought she could make it even tastier.
Enjoy!
You need:
6 green onions, sliced
1 tsp. oil
1 garlic clove, minced
8 oz. cooked brown rice
1# cooked chicken breast, cut into strips
1 16-oz pkg. stir fry veggies
1 tbsp. sesame oil
1 tbsp. soy sauce
In a bowl, mix stir fry veggies and sesame oil.Heat oil over medium-high heat. Add onions and garlic. Once lightly sauteed, add veggies and saute until soft. Add rice and chicken. Heat through. Add soy sauce and serve.
Enjoy!
You need:
6 green onions, sliced
1 tsp. oil
1 garlic clove, minced
8 oz. cooked brown rice
1# cooked chicken breast, cut into strips
1 16-oz pkg. stir fry veggies
1 tbsp. sesame oil
1 tbsp. soy sauce
In a bowl, mix stir fry veggies and sesame oil.Heat oil over medium-high heat. Add onions and garlic. Once lightly sauteed, add veggies and saute until soft. Add rice and chicken. Heat through. Add soy sauce and serve.
Saturday, April 12, 2014
Easy Campfire Chili
Hi! it's A again.Are you craving a chili combined with chips? Well, your answer's right here! Just try this spicy, delicious, sweet meal you'll know what I mean. It only has three ingredients, which makes it even easier. Just make sure you use high quality ingredients.
Enjoy it!
You need:
1 lb. ground beef
2 c. thick and chunky salsa
2 cans of your favorite chili beans (we used 1 pinto and 1 black bean)
Corn chips and shredded cheese, for toppings
Put the ground beef in a large saucepan. Cook and stir the meat over medium heat for 8 to 10 minutes until no longer pink. Break up into small crumbles. Add the salsa and beans. Heat until it comes to a boil. Then, turn the heat to low, cover, and cook for ten more minutes. Serve hot!
Enjoy it!
You need:
1 lb. ground beef
2 c. thick and chunky salsa
2 cans of your favorite chili beans (we used 1 pinto and 1 black bean)
Corn chips and shredded cheese, for toppings
Put the ground beef in a large saucepan. Cook and stir the meat over medium heat for 8 to 10 minutes until no longer pink. Break up into small crumbles. Add the salsa and beans. Heat until it comes to a boil. Then, turn the heat to low, cover, and cook for ten more minutes. Serve hot!
Caramel Corn
It's baseball season, so that means that our evenings are organized around the rare days that the Red Sox are live on our local channels. This week, they take on the Yankees ("Boo! BOO!") so we'll be able to catch the entire series on TV. I always like to make a snack for weekend games, and A asked for Cracker Jacks the other day. Unfortunately, I had to remind her that days of picking up a box and munching our way through the first couple of innings were long gone due to C's peanut allergy.
The next day, during a very interesting session of the improv game "The Dating Game" with my seniors, one of the kids decided to play Paula Deen as one of the bachelorettes. It hit me. She MUST have a very easy (albeit decadent and butter-laden) recipe for caramel corn. She MUST.
And she did. And it was amazing. And it was pretty easy to make. I started it before dinner so that it could slow-roast in the oven for it's required hour while we ate and cleaned up. The kids loved it, and it was even better than a box of Cracker Jack could ever be. I might throw some salted soy nuts in the next batch to make it more authentic. Or I might not. Cause soy nuts are kind of gross.
Enjoy!
You need:
1 c. butter
2 c. brown sugar
1 tsp. salt
1/2 c. light corn syrup
1 tsp. baking soda
8 c. popped popcorn
Preheat the oven to 200 degrees. Over medium heat in a very large pot, combine the first four ingredients and bring to a boil. Once it starts to boil, keep it boiling, stirring often, for 5 minutes. Remove from heat. Stir in the baking soda. Stir well. Fold in the popcorn. Spread out on baking sheets in a single layer. Bake for 1 hr, stirring every 15 minutes. Spread on waxed paper to dry.
The next day, during a very interesting session of the improv game "The Dating Game" with my seniors, one of the kids decided to play Paula Deen as one of the bachelorettes. It hit me. She MUST have a very easy (albeit decadent and butter-laden) recipe for caramel corn. She MUST.
And she did. And it was amazing. And it was pretty easy to make. I started it before dinner so that it could slow-roast in the oven for it's required hour while we ate and cleaned up. The kids loved it, and it was even better than a box of Cracker Jack could ever be. I might throw some salted soy nuts in the next batch to make it more authentic. Or I might not. Cause soy nuts are kind of gross.
Enjoy!
You need:
1 c. butter
2 c. brown sugar
1 tsp. salt
1/2 c. light corn syrup
1 tsp. baking soda
8 c. popped popcorn
Preheat the oven to 200 degrees. Over medium heat in a very large pot, combine the first four ingredients and bring to a boil. Once it starts to boil, keep it boiling, stirring often, for 5 minutes. Remove from heat. Stir in the baking soda. Stir well. Fold in the popcorn. Spread out on baking sheets in a single layer. Bake for 1 hr, stirring every 15 minutes. Spread on waxed paper to dry.
Sunday, April 6, 2014
Kid Kabobs
This is A again. I have decided to share every meal that my mom and I have made together. Therefore, this meal must be blogged because this meal is simply delicious. If you are ever in a hurry, you should go for this meal because not only is it delicious, but fast. As I have said before, do ask your kids to help with the kid friendly parts of preparation. I am so sorry I do not know these parts and this is because I was taking advantage of the weather the day we planned to make it, so my mom made the meal that time. However, i totally would have helped if the weather hadn't been so nice - I just had to ride my bicycle!
You need:
1/2 lb. stew beef, cut into small small chunks
about 20 or so cherry or grape tomatoes
1/4 c. soy sauce
1/4 c. honey
kabob skewers
Soak wooden skewers for about 20 minutes. Combine all of the ingredients in a bowl and let sit for the 20 minutes that the skewers are soaking. Alternate the beef and tomatoes on the skewers. Broil for 15 minutes (turning once, or have mom or dad grill them). Serve with a side of buttery noodles.
You need:
1/2 lb. stew beef, cut into small small chunks
about 20 or so cherry or grape tomatoes
1/4 c. soy sauce
1/4 c. honey
kabob skewers
Soak wooden skewers for about 20 minutes. Combine all of the ingredients in a bowl and let sit for the 20 minutes that the skewers are soaking. Alternate the beef and tomatoes on the skewers. Broil for 15 minutes (turning once, or have mom or dad grill them). Serve with a side of buttery noodles.
Pasta Carbonara
hi! This is A, and I know my mom has mentioned that I have taken over the kitchen twice a week.So, I have decided to share all the delicious meals I've been making.If you get a chance to read this recipe, please do ask your kids to help because these recipes can be made with mostly the kid's work!
Last week, we tried a great new pasta recipe that uses the delicious eggs we get from a local farm. Mom is going to highlight the kid friendly parts of the preperation. Enjoy!!!
You need:
Last week, we tried a great new pasta recipe that uses the delicious eggs we get from a local farm. Mom is going to highlight the kid friendly parts of the preperation. Enjoy!!!
You need:
1/2 - 3/4 lb. spaghetti (or your favorite pasta)
1 1/2 c.
frozen peas
4
slices bacon
1 tbsp.
flour
1/2
c. evaporated milk
2
large eggs
1/2 tsp.
salt
1/2 tsp. freshly ground black pepper
1/2 c.
grated Parmesan cheese
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the peas during the final 4 minutes of cooking. Reserve 1 cup cooking liquid. Drain the pasta and vegetables; return to pot. Meanwhile, in medium saucepan, cook the bacon over medium heat until crisp. Drain the bacon on paper towels; reserving 2 teaspoons fat in the saucepan. When the bacon has cooled, chop into small chunks. Whisk in flour. Whisk in the evaporated milk and reserved cooking liquid. Bring to a simmer, whisking occasionally. In a medium bowl, whisk the eggs, salt and pepper. Slowly whisk in 1 cup of the hot milk mixture; return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, until mixture is thickened and bubbly. Add the sauce to the pasta. Stir in the Parmesan cheese. Sprinkle with reserved bacon.
Saturday, March 29, 2014
Sausage and Peppers with Onions ala Giada
This is a Giada de Laurentis recipe that I have been making for years. I was shocked to find that I had never blogged about it! I was searching through my recipes to find something that I could make with bratwurst I purchased back in October. Then, I thought to myself, I wonder if I could make an Italian dish with German sausage.
I could.
It was just as delicious as always. Enjoy.
You need:
I could.
It was just as delicious as always. Enjoy.
You need:
1/4 c extra-virgin olive oil
1 lb sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 c chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine (or red wine, which is what I use
1 15-ounce can diced tomatoes
1/4 tsp. red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional
1 lb sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 c chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine (or red wine, which is what I use
1 15-ounce can diced tomatoes
1/4 tsp. red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional
Heat the oil in a heavy large skillet over medium heat. Add the
sausages and cook until brown on both sides, about 7 to 10 minutes.
Remove from the pan and drain. Keeping the pan over medium heat,
add the peppers, onions, salt, and pepper and cook until golden brown,
about 5 minutes. Add the oregano, basil, and garlic and cook 2 more
minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes. Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes. Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
Crunchy Gold-FISH sticks
I've mentioned the Cook School cookbook before, but the best part about it is that the recipes start with those that can be made by wee ones as young as three. C has fallen in love with cooking (and eating, as his 35-pound frame gives away), and he picked this recipe out based solely on the picture. However, I gave it a little twist. We didn't have panko bread crumbs, and we had just enough Goldfish crackers to take their place. The original recipe also called for chicken, but our meat box hadn't come in yet and we were out of chicken breasts. Perfect fish sticks with little salt and even less junk. The only thing C couldn't do was put them into the oven. He was pleased as punch with his creation.
You need:
4 tilapia fillets
2 c. crushed Goldfish crackers
4 tbsp. tomato paste
1tsp. paprika
1 tbsp. olive or grapeseed oil
coarse sea salt
Preheat the oven to 350 degrees. Crush the Goldfish crackers by placing in a ziploc bag and letting your kids go gangbusters with the rolling pin. Add to a small bowl and mix with the paprika. In another bowl, add the tomato paste. Cut the fish into nuggets and coat with tomato paste and then dip into the cracker mixture. Place on a baking sheet and bake for 20 minutes. Serve with a yummy veg and some rice on the side.
You need:
4 tilapia fillets
2 c. crushed Goldfish crackers
4 tbsp. tomato paste
1tsp. paprika
1 tbsp. olive or grapeseed oil
coarse sea salt
Preheat the oven to 350 degrees. Crush the Goldfish crackers by placing in a ziploc bag and letting your kids go gangbusters with the rolling pin. Add to a small bowl and mix with the paprika. In another bowl, add the tomato paste. Cut the fish into nuggets and coat with tomato paste and then dip into the cracker mixture. Place on a baking sheet and bake for 20 minutes. Serve with a yummy veg and some rice on the side.
Maple-glazed Pork with Apples
Our bi-monthly meat box came in from our neighborhood local foods market, and we were excited to see some delicious boneless pork chops. This week, A took advantage of those pork chops and the fact that we were celebrating and reading about Maple Weekend, so she found a great kid-friendly recipe to use up the last few apples at the bottom of the bin and some maple syrup for her second weekly meal contribution. Even C went wild for this dish. We served it with a little sauteed spinach and some roasted sweet potatoes on the side.
Amazingly delicious. And if you have a budding young cook in your kitchen, this is easy for him or her to take the lead in its creation.
You need:
1/3 c. maple syrup
1 tbsp. spicy brown mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. bread crumbs
4 boneless pork chops (or loin cutlets)
2 tsp. olive oil
1/2 c. apple cider*
2 medium apples
In a small bowl, stir together the maple syrup, mustard, salt, and pepper until well combined. Place the bread crumbs in a large ziploc bag, and add the pork. Seal the bag and shake it to coat the cutlets. Heat the oil in a large skillet over medium-high heat. Add the pork and cook for 2 minutes on each side or until golden brown. Add the cider and apple wedges. Bring the cider to a boil, then reduce the heat and let it simmer uncovered for 5-7 minutes or until the pork is done. Stir in the maple syrup mixture and cook the pork for 5 minutes more or until the pan sauces are thick and syrupy.
*a note on apple cider: it freezes REALLY well. We pick apples with our dearests every fall, and we always stock up on their amazing apple cider at the farm. I always save a few gallons and freeze in 2 c. servings in freezer bags. It makes an amazing addition to meals like this as well as homemade cookies and applesauce.
Amazingly delicious. And if you have a budding young cook in your kitchen, this is easy for him or her to take the lead in its creation.
You need:
1/3 c. maple syrup
1 tbsp. spicy brown mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. bread crumbs
4 boneless pork chops (or loin cutlets)
2 tsp. olive oil
1/2 c. apple cider*
2 medium apples
In a small bowl, stir together the maple syrup, mustard, salt, and pepper until well combined. Place the bread crumbs in a large ziploc bag, and add the pork. Seal the bag and shake it to coat the cutlets. Heat the oil in a large skillet over medium-high heat. Add the pork and cook for 2 minutes on each side or until golden brown. Add the cider and apple wedges. Bring the cider to a boil, then reduce the heat and let it simmer uncovered for 5-7 minutes or until the pork is done. Stir in the maple syrup mixture and cook the pork for 5 minutes more or until the pan sauces are thick and syrupy.
*a note on apple cider: it freezes REALLY well. We pick apples with our dearests every fall, and we always stock up on their amazing apple cider at the farm. I always save a few gallons and freeze in 2 c. servings in freezer bags. It makes an amazing addition to meals like this as well as homemade cookies and applesauce.
Sunday, March 23, 2014
All-in-One Chicken
Our favorite local market moved from the next village over to our own small hamlet, making purchases on sustainable, local products easier than ever. Every other month, we get a box of mixed meats from local farms. Let me say this - you CAN taste the difference between grass-fed, pasture grown animals and those from commercial slaughterhouses. Lately, we've been on a chicken thigh kick. They have incredible flavor, and they can be used in almost anything that calls for chicken breasts (with twice the flavor at half the price.) C and A have also taken over our kitchen. They have gotten so very much into the cooking process that A now plans and leads two to three meals a week. Today, she helped me make an amazingly simple dish from her favorite cookbook, Cook School, which showcases recipes that kids can easily make (from ages 3-12).
You need:
1 c. pitted black olives
10 oz. roasted red peppers from a jar
2 springs fresh rosemary
2 tbsp. olive oil
14 oz. can chopped tomatoes
2 garlic cloves
6-8 chicken thighs
side of your choice (we had roasted potatoes)
Preheat the oven to 350 degrees. Drain the olives and peppers. Slice the peppers and add to a bowl. Add the olives, tomatoes, and olive oil. Using a garlic press, crush and press the garlic and add to a bowl. Add salt and pepper to taste. Mix gently. Place chicken thighs at the bottom of a baking dish. Top with olive and tomato mixture. Place rosemary sprigs on top. Bake for 45 minutes.
You need:
1 c. pitted black olives
10 oz. roasted red peppers from a jar
2 springs fresh rosemary
2 tbsp. olive oil
14 oz. can chopped tomatoes
2 garlic cloves
6-8 chicken thighs
side of your choice (we had roasted potatoes)
Preheat the oven to 350 degrees. Drain the olives and peppers. Slice the peppers and add to a bowl. Add the olives, tomatoes, and olive oil. Using a garlic press, crush and press the garlic and add to a bowl. Add salt and pepper to taste. Mix gently. Place chicken thighs at the bottom of a baking dish. Top with olive and tomato mixture. Place rosemary sprigs on top. Bake for 45 minutes.
Sunday, February 9, 2014
K-Craig's Chicken Riggies
My cousin K makes some seriously fine chicken riggie. In our hometown, there are entire contests over the best chicken riggies recipe. I don't know why she hasn't entered it into one, but I'm positive it would win.
I decided to try my hand at making them. They turned out great. And it made SO much that I was able to freeze half of the sauce and still take some to work for lunch.
You need:
3 chicken breast halves, cut into bite size pieces
1 stick of butter
1 onion, chopped roughly
3 cloves of garlic, minced
2 green bell peppers, chopped roughly
1 can black olives, sliced
8 oz. mushrooms, sliced
cherry peppers, sliced
1 28oz can crushed tomatoes
1 28oz can whole plum tomatoes
1 lb, rigatoni, cooked according to package directions
1/2 pt. heavy cream
Melt the butter in the largest saucepan you have. Saute the onion and garlic in the butter over medium-low heat until softened. Add the chicken. When the chicken is partially cooked, add the bell peppers. Once the chicken is cooked, add the crushed and plum tomatoes, breaking the plum tomatoes up gently with the back of your spatula. Add the olives, mushrooms, and cherry peppers. How many peppers depends on your heat preference. My kids are wimps. I used only two and some of the juice for flavor. You can always, as K recommends, split the sauce into two pans at this point, adding just a splash of juice for the kids and as many peppers you want in the other for the adults. Bring to a gentle boil and reduce to a simmer. Simmer for two hours. Add heavy cream. Freeze half (unless you are making this for a crowd - in which case you'll want to cook up some more macaroni) and serve the other half over your cooked rigatoni. Sprinkle with Parmesan cheese (if desired) and enjoy.
I decided to try my hand at making them. They turned out great. And it made SO much that I was able to freeze half of the sauce and still take some to work for lunch.
You need:
3 chicken breast halves, cut into bite size pieces
1 stick of butter
1 onion, chopped roughly
3 cloves of garlic, minced
2 green bell peppers, chopped roughly
1 can black olives, sliced
8 oz. mushrooms, sliced
cherry peppers, sliced
1 28oz can crushed tomatoes
1 28oz can whole plum tomatoes
1 lb, rigatoni, cooked according to package directions
1/2 pt. heavy cream
Melt the butter in the largest saucepan you have. Saute the onion and garlic in the butter over medium-low heat until softened. Add the chicken. When the chicken is partially cooked, add the bell peppers. Once the chicken is cooked, add the crushed and plum tomatoes, breaking the plum tomatoes up gently with the back of your spatula. Add the olives, mushrooms, and cherry peppers. How many peppers depends on your heat preference. My kids are wimps. I used only two and some of the juice for flavor. You can always, as K recommends, split the sauce into two pans at this point, adding just a splash of juice for the kids and as many peppers you want in the other for the adults. Bring to a gentle boil and reduce to a simmer. Simmer for two hours. Add heavy cream. Freeze half (unless you are making this for a crowd - in which case you'll want to cook up some more macaroni) and serve the other half over your cooked rigatoni. Sprinkle with Parmesan cheese (if desired) and enjoy.
Sunday, February 2, 2014
Ten minute Salsa Eggs
The original recipe which inspired this post was called "eggs in purgatory." But that doesn't make any sense to me at all. Here's my rendition:
You need:
eggs (however many per person)
2 c. salsa
1 can black beans, drained
cilantro, sour cream, avocado, and/or cheese (as toppings)
tortillas
Heat salsa and eggs in large pan until simmering. Drop eggs into the salsa. Cover and cook until eggs are cooked to your liking. Scoop onto tortillas. Top with delicious toppings of your choice.
You need:
eggs (however many per person)
2 c. salsa
1 can black beans, drained
cilantro, sour cream, avocado, and/or cheese (as toppings)
tortillas
Heat salsa and eggs in large pan until simmering. Drop eggs into the salsa. Cover and cook until eggs are cooked to your liking. Scoop onto tortillas. Top with delicious toppings of your choice.
Beef with Snow Peas
"So easy, I can make it!"
Or so says my husband. My husband is an incredible man. He is a caring and supportive partner, a terrific and patient father, and a hardworking and devoted citizen and volunteer firefighter.
But when the man tries to cook, bad, bad, bad things happen.
I chose this recipe for the Chinese New Year because it was showcased on an episode of The Pioneer Woman entitled "Sixteen Minute Meals." However, my hair appointment went over by 45 minutes, and so I sent M a message, pleading with him to start dinner.
When I got home, much closer to 6 pm that I had hoped, dinner was waiting on the table.
Yep, it's THAT easy.
You need:
1-1/2 # flank steak, sliced thin
1/2 c. soy sauce
3 tbsp sherry or red wine
2 tbsp brown sugar
2 tbsp cornstarch
1 tbsp fresh ginger Peas, Ends
8 oz snow peas
5 scallions, chopped
3 tbsp olive or grapeseed oil
long grain rice, cooked (as a side dish)
Mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside. Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan. Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate. Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice.
Or so says my husband. My husband is an incredible man. He is a caring and supportive partner, a terrific and patient father, and a hardworking and devoted citizen and volunteer firefighter.
But when the man tries to cook, bad, bad, bad things happen.
I chose this recipe for the Chinese New Year because it was showcased on an episode of The Pioneer Woman entitled "Sixteen Minute Meals." However, my hair appointment went over by 45 minutes, and so I sent M a message, pleading with him to start dinner.
When I got home, much closer to 6 pm that I had hoped, dinner was waiting on the table.
Yep, it's THAT easy.
You need:
1-1/2 # flank steak, sliced thin
1/2 c. soy sauce
3 tbsp sherry or red wine
2 tbsp brown sugar
2 tbsp cornstarch
1 tbsp fresh ginger Peas, Ends
8 oz snow peas
5 scallions, chopped
3 tbsp olive or grapeseed oil
long grain rice, cooked (as a side dish)
Mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside. Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan. Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate. Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice.
Flourless Chocolate Cake
We were invited to a dinner party in December, and I made this amazing chocolate cake as my contribution to the evening. I was reminded by a very dear new friend today that I had neglected to add the recipe to the blog.
This is an incredible dessert. Make it. Enjoy it. Love it.
You need:
1 c. unsalted butter (save wrapper to grease pan)
1 lb bittersweet chocolate, coarsely chopped
¼ cup chocolate, hazelnut, or coffee liqueur
1½ tsp vanilla extract
7 eggs (at room temperature)
1 cup granulated sugar
Confectioners' sugar
Fresh raspberries (optional)
Preheat oven to 350°F. Butter a 9-inch deep-sided springform pan, line with parchment paper, and butter the parchment. In
a large saucepan, simmer chocolate, unsalted butter, and liqueur. When
mixture is melted and smooth, stir in vanilla extract. Set aside to
cool. Beat eggs with granulated sugar on medium for 5
minutes or until fluffy. Gradually add eggs to chocolate mixture. Spoon
batter into pan. Bake cake for about 1 hour or until a
toothpick inserted into center comes out with a few crumbs attached.
Cool for 1 hour in pan, then loosen springform and remove. When cool, sprinkle cake with confectioners' sugar. and top with fresh raspberries (if desired). Store in refrigerator.
This is an incredible dessert. Make it. Enjoy it. Love it.
You need:
1 c. unsalted butter (save wrapper to grease pan)
1 lb bittersweet chocolate, coarsely chopped
¼ cup chocolate, hazelnut, or coffee liqueur
1½ tsp vanilla extract
7 eggs (at room temperature)
1 cup granulated sugar
Confectioners' sugar
Fresh raspberries (optional)
Sunday, January 26, 2014
Five Easy Meals
I'm always looking for ways to streamline by meal prep during the week, and last week I had an incredibly busy week. I was fortunate to run across this meal plan in next month's Parents magazine. The plan is simple - one easy grocery list, five recipes under 35 minutes, and repetition of ingredients. There was virtually no food waste, and anything left over was easily frozen for the future. Serves four.
Step One: SHOP
28-oz can of no salt-added diced tomatoes
14.5 can reduced sodium chicken broth
15 oz. can black beans
1 1/3 c. farro
2 c. pineapple chunks
3 limes
1/4 c. pomegranate seeds
1 lg. head of romaine lettuce
1 bunch cilantro
1 head broccoli (or 1 10oz. bag frozen florets)
1 1/2 lb. sweet potatoes
3 tomatoes
1 lb. green beans
1 avocado
4 whole wheat buns
1 pkg. tortillas (corn or flour)
7 eggs
4 lbs. pork shoulder
1 lb. tilapis
1 lb. chicken cutlets
From the pantry: olive oil, unsalted butter, cumin, chili powder, sugar, salt, pepper, BBQ sauce, bread crumbs
Step Two: PREP on Saturday or Sunday
* make salad dressing: 1/4 c. lime juice, 1/4 c. olive oil, 1/4 tsp. sugar, 1/4 tsp. salt
* Cook and store (in fridge) 1 1/3 c. farro according to package instructions
* Wash and dry lettuce and cilantro (wrap in damp paper towel and place in storage bag for freshness)
Step Three: The RECIPES
Monday: Slow-Cooker Pork Tacos
Tuesday: Crispy Tilapia Cakes
Wednesday: BBQ Pork Sandwiches
Thursday: Skillet Chicken
Friday: Southwest Scramble
Step One: SHOP
28-oz can of no salt-added diced tomatoes
14.5 can reduced sodium chicken broth
15 oz. can black beans
1 1/3 c. farro
2 c. pineapple chunks
3 limes
1/4 c. pomegranate seeds
1 lg. head of romaine lettuce
1 bunch cilantro
1 head broccoli (or 1 10oz. bag frozen florets)
1 1/2 lb. sweet potatoes
3 tomatoes
1 lb. green beans
1 avocado
4 whole wheat buns
1 pkg. tortillas (corn or flour)
7 eggs
4 lbs. pork shoulder
1 lb. tilapis
1 lb. chicken cutlets
From the pantry: olive oil, unsalted butter, cumin, chili powder, sugar, salt, pepper, BBQ sauce, bread crumbs
Step Two: PREP on Saturday or Sunday
* make salad dressing: 1/4 c. lime juice, 1/4 c. olive oil, 1/4 tsp. sugar, 1/4 tsp. salt
* Cook and store (in fridge) 1 1/3 c. farro according to package instructions
* Wash and dry lettuce and cilantro (wrap in damp paper towel and place in storage bag for freshness)
Step Three: The RECIPES
Monday: Slow-Cooker Pork Tacos
Tuesday: Crispy Tilapia Cakes
Wednesday: BBQ Pork Sandwiches
Thursday: Skillet Chicken
Friday: Southwest Scramble
Southwestern Scramble
From "Five Easy Meals"
You need:
1 15-oz can black beans
1 avocado, chopped
2 tbsp. weekend-prepped salad dressing
1/4 tsp. salt, plus more to taste
freshly ground pepper
1 tbsp. olive oil
2 tortillas, sliced into thin strips
6 eggs, beaten
1/4 c. chopped cilantro
2 tomatoes, chopped
In a medium bowl, gently toss beans, avocado, tomato, salad dressing, and salt. Set aside. Heat the olive oil in a large, non-stick skillet. Add the tortilla strips and fry until golden. Remove and drain on paper towels. Add the eggs and salt to taste to the pan. Scramble until set. Top with fried tortilla strips and cilantro and serve with the bean salad.
You need:
1 15-oz can black beans
1 avocado, chopped
2 tbsp. weekend-prepped salad dressing
1/4 tsp. salt, plus more to taste
freshly ground pepper
1 tbsp. olive oil
2 tortillas, sliced into thin strips
6 eggs, beaten
1/4 c. chopped cilantro
2 tomatoes, chopped
In a medium bowl, gently toss beans, avocado, tomato, salad dressing, and salt. Set aside. Heat the olive oil in a large, non-stick skillet. Add the tortilla strips and fry until golden. Remove and drain on paper towels. Add the eggs and salt to taste to the pan. Scramble until set. Top with fried tortilla strips and cilantro and serve with the bean salad.
Skillet Chicken
From "Five Easy Meals"
You need:
1 lb. green beans, washed
2 tbsp. olive oil
1/4 tsp. salt
2 c. cooked farro
1 1/2 c. chicken broth, divided
1 lb. chicken cutlets
1 tbsp. unsalted butter
1/4 c. chopped cilantro
Preheat the oven to 425 degrees. Toss the green beans with 1 tbsp. olive oil and salt. Roast until tender, about 25 minutes. In the meantime, simmer the farro in a medium saucepan with 1 c. broth until absorbed, about 10 minutes. In a large skillet, heat the remaining olive oil over medium-high heat. Saute the cutlets until cooked through. Transfer to plates. Add 1/2 c. broth to the pan and simmer until thickened, scraping up the browned bits. Add the butter, melt, and then drizzle over the chicken. Garnish with cilantro. Serve with farro and green beans.
You need:
1 lb. green beans, washed
2 tbsp. olive oil
1/4 tsp. salt
2 c. cooked farro
1 1/2 c. chicken broth, divided
1 lb. chicken cutlets
1 tbsp. unsalted butter
1/4 c. chopped cilantro
Preheat the oven to 425 degrees. Toss the green beans with 1 tbsp. olive oil and salt. Roast until tender, about 25 minutes. In the meantime, simmer the farro in a medium saucepan with 1 c. broth until absorbed, about 10 minutes. In a large skillet, heat the remaining olive oil over medium-high heat. Saute the cutlets until cooked through. Transfer to plates. Add 1/2 c. broth to the pan and simmer until thickened, scraping up the browned bits. Add the butter, melt, and then drizzle over the chicken. Garnish with cilantro. Serve with farro and green beans.
BBQ Pork Sandwiches
From "Five Easy Meals"
You need:
1 1/2 lbs. sweet potatoes, cut into chunks (no need to peel!)
1 tbsp. olive oil
salt and pepper to taste
2 c. reserved pulled pork
2 tbsp. BBQ sauce
4 toasted whole wheat buns
lettuce and tomato slices
Preheat oven to 425 degrees. Toss the sweet potatoes with olive oil and season with salt and pepper. Roast in a single layer until tender and lightly browned, about 25 minutes. While the potatoes are cooking, combine the BBQ sauce, pork, and 1 tbsp. water in a medium saucepan and heat until warmed throughout. Serve on toasted bun topped with lettuce and tomato. Serve with sweet potatoes.
You need:
1 1/2 lbs. sweet potatoes, cut into chunks (no need to peel!)
1 tbsp. olive oil
salt and pepper to taste
2 c. reserved pulled pork
2 tbsp. BBQ sauce
4 toasted whole wheat buns
lettuce and tomato slices
Preheat oven to 425 degrees. Toss the sweet potatoes with olive oil and season with salt and pepper. Roast in a single layer until tender and lightly browned, about 25 minutes. While the potatoes are cooking, combine the BBQ sauce, pork, and 1 tbsp. water in a medium saucepan and heat until warmed throughout. Serve on toasted bun topped with lettuce and tomato. Serve with sweet potatoes.
Crispy Tilapia Cakes
From "Five Easy Meals"
You need:
1 lb. tilapia fillets, cut into chunks
1 egg
1/2 c. bread crumbs
1/4 tsp. salt
freshly ground pepper
4 c. broccoli florets
1 1/2 c. cooked farro
1/4 c. pomegranate seeds
5 tbsp. weekend-prepped salad dressing
In a food processor, pulse the tilapia, egg, bread crumbs, salt and pepper. Form into eight patties. Heat the olive oil in a large, non-stick pan over medium heat. Cook until opaque and cooked through. In a steamer basket, steam broccoli until tender. In a large bowl, combine the broccoli, farro, pomegranate seeds, salad dressing, and a little salt to taste. Serve with tilapia cakes.
You need:
1 lb. tilapia fillets, cut into chunks
1 egg
1/2 c. bread crumbs
1/4 tsp. salt
freshly ground pepper
4 c. broccoli florets
1 1/2 c. cooked farro
1/4 c. pomegranate seeds
5 tbsp. weekend-prepped salad dressing
In a food processor, pulse the tilapia, egg, bread crumbs, salt and pepper. Form into eight patties. Heat the olive oil in a large, non-stick pan over medium heat. Cook until opaque and cooked through. In a steamer basket, steam broccoli until tender. In a large bowl, combine the broccoli, farro, pomegranate seeds, salad dressing, and a little salt to taste. Serve with tilapia cakes.
Slow-Cooker Pork Tacos
From "Five Easy Meals"
You need:
4 lbs. boneless pork shoulder, cubed
28 oz. can no salt-added diced tomatoes
1 tbsp. cumin
1 tbsp. chili powder
3/4 tsp. salt
1/4 tsp. ground pepper
8 corn or flour tortillas, warmed
2 c. pineapple chunks
3 c. romaine lettuce, chopped
1/4 c. chopped cilantro
1 tbsp. weekend-prepared salad dressing
In the morning, place the pork, tomatoes, and spices in the crock pot. Cover and cook on low for seven hours. When finished, shred meat. Top each tortilla with pork and pineapple chunks. In a medium bowl, combine the lettuce, cilantro and salad dressing. Top the tacos with this mix. Save 2 c. pork for Wednesday and freeze remaining for up to two months.
You need:
4 lbs. boneless pork shoulder, cubed
28 oz. can no salt-added diced tomatoes
1 tbsp. cumin
1 tbsp. chili powder
3/4 tsp. salt
1/4 tsp. ground pepper
8 corn or flour tortillas, warmed
2 c. pineapple chunks
3 c. romaine lettuce, chopped
1/4 c. chopped cilantro
1 tbsp. weekend-prepared salad dressing
In the morning, place the pork, tomatoes, and spices in the crock pot. Cover and cook on low for seven hours. When finished, shred meat. Top each tortilla with pork and pineapple chunks. In a medium bowl, combine the lettuce, cilantro and salad dressing. Top the tacos with this mix. Save 2 c. pork for Wednesday and freeze remaining for up to two months.
Sunday, January 12, 2014
Easy Roasted Red Pepper Sauce
This summer, I discovered The Pioneer Woman while watching the Food network with my dad. I think what drew me to her show was not necessarily the quality of her recipes as much as the stories of life on the ranch that are incorporated into each episode. However, this one recipe not only looked tasty but incredibly easy. I decided to try it out over raviolis, but it could be used with any pasta.
You need:
1 lb. pasta, your choice (dried)
4 tbsp. butter
1/2 onion, diced
3 cloves garlic, minced
1 jar (15.5 oz) roasted red peppers, drained and roughly chopped 1 cup vegetable or chicken broth
1/2 tsp. salt
black pepper
1/2 c. heavy cream
1/2 c. Parmesan
You need:
1 lb. pasta, your choice (dried)
4 tbsp. butter
1/2 onion, diced
3 cloves garlic, minced
1 jar (15.5 oz) roasted red peppers, drained and roughly chopped 1 cup vegetable or chicken broth
1/2 tsp. salt
black pepper
1/2 c. heavy cream
1/2 c. Parmesan
Cook pasta in salted water according to package directions.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Puree until completely blended. Heat the other 2 tablespoon butter in the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Drain the pasta and add it to the skillet. Add Parmesan. Enjoy!
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Puree until completely blended. Heat the other 2 tablespoon butter in the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Drain the pasta and add it to the skillet. Add Parmesan. Enjoy!
"Baby" Biscotti
I love biscotti. It's such a simple recipe that it's hard for me to rationalize spending $5.99/pound for this "specialty" cookie that I grew up eating (a favorite among Italian grandmothers). However, the name alone should express that it takes a little work to make. Biscotti means twice-baked. So a traditional recipe calls for the cookie to be baked first in a log, cooled slightly, sliced on the angle into logs, and then rebaked. However, I barely have time to bake something once.
I discovered this Lisa Barnes recipe early on, when C was small, as a "first cookie" recipe. However, I never got around to making them because he fell hard for scones. Today, I realized that I hadn't made a weekend cookie, Downton Abbey would be on in a few hours, and I had nothing to dip into my tea and bring forth my British roots. I tweaked it a little bit. I added dried cherries and dried blueberries to this batch. Instead of logs, I simple dropped the cookies in rough tablespoons on the tray. If you are making this for the over one year crowd, make as written here. And feel free to change up the mix-ins. Like nuts? Add pistachios. Have other dried fruits on hand? Substitute at will. If you are making these as teethers for wee babies, leave out the dried fruit and consider a shape that allows a baby to gnaw without choking.
You need:
3 eggs
2 c. confectioner's sugar
1 tsp. vanilla extract
1 tsp. baking powder
3 c. flour
1/2 c. dried blueberries
1/2 c. dried cherries
Preheat the oven to 375 degrees. Beat the eggs, sugar, and vanilla with an electric mixer on high until thick and fluffy, about 10 minutes. In a small bowl, mix flour and baking powder. With the mixer on low, gradually add the flour mixture until combined. Add the dried fruit until just combined. Drop onto a baking sheet in rough tablespoons. Bake for 12 min. Turn off the oven and leave in the oven to cool for 3-4 hours. Store in an airtight container.
I discovered this Lisa Barnes recipe early on, when C was small, as a "first cookie" recipe. However, I never got around to making them because he fell hard for scones. Today, I realized that I hadn't made a weekend cookie, Downton Abbey would be on in a few hours, and I had nothing to dip into my tea and bring forth my British roots. I tweaked it a little bit. I added dried cherries and dried blueberries to this batch. Instead of logs, I simple dropped the cookies in rough tablespoons on the tray. If you are making this for the over one year crowd, make as written here. And feel free to change up the mix-ins. Like nuts? Add pistachios. Have other dried fruits on hand? Substitute at will. If you are making these as teethers for wee babies, leave out the dried fruit and consider a shape that allows a baby to gnaw without choking.
You need:
3 eggs
2 c. confectioner's sugar
1 tsp. vanilla extract
1 tsp. baking powder
3 c. flour
1/2 c. dried blueberries
1/2 c. dried cherries
Preheat the oven to 375 degrees. Beat the eggs, sugar, and vanilla with an electric mixer on high until thick and fluffy, about 10 minutes. In a small bowl, mix flour and baking powder. With the mixer on low, gradually add the flour mixture until combined. Add the dried fruit until just combined. Drop onto a baking sheet in rough tablespoons. Bake for 12 min. Turn off the oven and leave in the oven to cool for 3-4 hours. Store in an airtight container.
Sunday, January 5, 2014
Bunny Blondies
I found this recipe in Family Fun magazine over a year ago, and I never got around to trying it out. Now that C has become obsessed with "bars" of all sorts (ZBars, granola bars, fig bars, cereal bars) but his peanut allergy severely limits the brands we can purchase, I've taken to trying out recipes that can take the place of those packaged items and providing him with greater nutrition when we head out shopping or to church (yes, I am guilty of allowing him a snack during the Homily. You'd be amazed how much more interested he is in what Father A has to say when C's belly is getting full. :-)
This recipe was fun to make. The kids were able to help peel the carrots and measure the dry ingredients. The original intention of this recipe, according to the article, was to provide a mix between a blondie and carrot cake. I tweaked some of the ingredients to make it a little healthier. Well, at least I put in less chips. (p.s. The original also calls for 1 c. chopped walnuts. We don't eat those here, but if your family is nuts about nuts, feel free to add them!)
You need:
8 medium carrots, peeled and shredded
1 3/4 c. all purpose flour
3/4 c. whole wheat flour
1/2 tsp. baking soda
2 1/2 tsp. cinnamon
1 tsp. salt
1 1/2 sticks of butter, softened
1 c. packed light brown sugar
1/3 c. sugar
2 large eggs
2 tsp. vanilla extract
1/2 c. butterscotch chips (the original calls for 1 cup, FYI)
Grease a 9x13 pan. Mix together the dry ingredients. In the mixer (or with a hand mixer), beat the butter and sugars for about 3 minutes. Add the eggs and vanilla and continue to beat until well blended. Reduce speed to low and add carrots and butterscotch chips (and walnuts, if you are using them.) Use a spoon to carefully incorporate the dry ingredients into the wet ingredients. Pour into the prepared dish and bake for about 30-35 minutes. Cut into bars and enjoy.
This recipe was fun to make. The kids were able to help peel the carrots and measure the dry ingredients. The original intention of this recipe, according to the article, was to provide a mix between a blondie and carrot cake. I tweaked some of the ingredients to make it a little healthier. Well, at least I put in less chips. (p.s. The original also calls for 1 c. chopped walnuts. We don't eat those here, but if your family is nuts about nuts, feel free to add them!)
You need:
8 medium carrots, peeled and shredded
1 3/4 c. all purpose flour
3/4 c. whole wheat flour
1/2 tsp. baking soda
2 1/2 tsp. cinnamon
1 tsp. salt
1 1/2 sticks of butter, softened
1 c. packed light brown sugar
1/3 c. sugar
2 large eggs
2 tsp. vanilla extract
1/2 c. butterscotch chips (the original calls for 1 cup, FYI)
Grease a 9x13 pan. Mix together the dry ingredients. In the mixer (or with a hand mixer), beat the butter and sugars for about 3 minutes. Add the eggs and vanilla and continue to beat until well blended. Reduce speed to low and add carrots and butterscotch chips (and walnuts, if you are using them.) Use a spoon to carefully incorporate the dry ingredients into the wet ingredients. Pour into the prepared dish and bake for about 30-35 minutes. Cut into bars and enjoy.
Quinoa-Stuffed Peppers
This recipe is another great Lisa Barnes treat from The Petit Appetit Cookbook. Now that C is headed toward three, I'm headed into the last quarter of the cookbook. The recipes get more adventurous, as do the flavors. Over the holidays, we indulged in cookies, cakes, heavy sauces, and meats. Post-New Year, we needed to detox. This recipe was just what the belly ordered. The quinoa provides much needed protein, but it is so light and easily digested that there was no heaviness that might normally accompany a stuffed pepper dish. I did alter the recipe a bit though. Her original recipe called for zucchini as the only other vegetable, other than the peppers, of course. Not only are zucchini out of season in January, they don't have a great deal of hearty nutritional value. I decided to use a vegetable blend (I used Trader Joe's Harvest Hodgepodge), but you could use any combination of carrots, broccoli, mushrooms, etc. I also pulsed the vegetables, once thawed, in the food processor, so that the stuffing texture would be more consistent throughout. Enjoy!
You need:
1/2 c. quinoa
2 tbsp. olive oil
1 1/2 c. water
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried basil
1/2 small onion
1/2 bag of frozen, hearty vegetables - thawed
2 tbsp. dried currants
1 tbsp. fresh parsley, chopped
1/2 tsp. cumin
2 tbsp. lemon juice
4 large peppers, cored and tops sliced off
1 tbsp. bread crumbs
1 tbsp. Parmesan cheese
Preheat the oven to 375 degrees. In a small saucepan, stir together quinoa and 1 tbsp. of the olive oil to coat Add the water, salt, pepper, and bail and bring to a boil over medium-high heat. Reduce heat and simmer, covered, for 20 minutes. Remove from heat.
While the quinoa is cooking, place the onion and thawed vegetables in a food processor. Pulse until vegetables resemble coarse crumbs. In a medium sized skillet, add the remaining oil. Saute vegetables, currants, parsley, cumin, and lemon juice for about 3-5 minutes. Add the finished quinoa and mix until all is heated throughout.
Stuff the peppers with the mixture. In a small bowl, mix the bread crumbs and cheese. Sprinkle over the stuffed peppers. Bake for 25 minutes, until peppers are cooked.
You need:
1/2 c. quinoa
2 tbsp. olive oil
1 1/2 c. water
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried basil
1/2 small onion
1/2 bag of frozen, hearty vegetables - thawed
2 tbsp. dried currants
1 tbsp. fresh parsley, chopped
1/2 tsp. cumin
2 tbsp. lemon juice
4 large peppers, cored and tops sliced off
1 tbsp. bread crumbs
1 tbsp. Parmesan cheese
Preheat the oven to 375 degrees. In a small saucepan, stir together quinoa and 1 tbsp. of the olive oil to coat Add the water, salt, pepper, and bail and bring to a boil over medium-high heat. Reduce heat and simmer, covered, for 20 minutes. Remove from heat.
While the quinoa is cooking, place the onion and thawed vegetables in a food processor. Pulse until vegetables resemble coarse crumbs. In a medium sized skillet, add the remaining oil. Saute vegetables, currants, parsley, cumin, and lemon juice for about 3-5 minutes. Add the finished quinoa and mix until all is heated throughout.
Stuff the peppers with the mixture. In a small bowl, mix the bread crumbs and cheese. Sprinkle over the stuffed peppers. Bake for 25 minutes, until peppers are cooked.
Wednesday, January 1, 2014
Peanutty (FREE) Noodles
Last year, I attended a teachers' workshop at a local bookstore, and we were able to browse a table of newly released books and help ourselves to two - one for kids and one for adults. For my children, I picked up a wonderful collection of seasonal poems by Julie Andrews, and for myself, you won't be surprised, I took a cookbook. It's a wonderful collection of recipes that attempts to use healthy, seasonal foods that are kid-friendly, both in terms of ingredients and the ability of kids to help out in the kitchen. It's a great book, and I use it at least once or twice a week.
Exactly my kind of book. The only problem was that, like so many cookbooks for kids, there are a great deal of recipes that call for nuts or nut products. Usually, I skim over them without giving them a second thought. However, I found myself craving Thai food the other day, something we haven't eaten since we found out that C was allergic to peanuts. In this cookbook, there was a very simply Thai dish for peanut noodles. I challenged myself to alter it in a way that would work best for my family. IT WAS AMAZING. Everyone had two bowls, and I even brought some to V, whose children also have nut allergies, and I am awaiting her verdict. Here's my version of Peanut-FREE noodles!!
For the sauce:
1 c. sunflower butter
1/2 c. soy sauce
2/3 c. warm water
3 tbsp. ginger, chopped (or 3 tbsp. ginger paste, found in your produce section)
2 cloves garlic, chopped
1 tbsp. sesame oil
1 tbsp. honey
3 tbsp. rice vinegar
For the noodles:
1 c. EACH shredded broccoli stalks, carrots, and red cabbage (or if you live near a Wegmans, a bag of broccoli slaw)*
1 lb. of your favorite pasta (I used fusili)
In a blender, combine all of the sauce ingredients. Puree until smooth. Cook the noodles. When they are al dente, drain and place in a large bowl. Toss in the vegetables. Pour the sauce over everything. Mix and enjoy!
* Feel free to use ANY shredded vegetables that you like. Some of the recommendations in the book also included cucumbers, apples, and scallions. I simply took the easy way out. I bough the broccoli slaw ;-)
**Oh, and to make it a more substantial dish, you can cut 1 lb. of boneless chicken breasts into small, 1 in. cubes. Sprinkle with a little olive oil, salt, and pepper and saute until cooked. Add above!
Exactly my kind of book. The only problem was that, like so many cookbooks for kids, there are a great deal of recipes that call for nuts or nut products. Usually, I skim over them without giving them a second thought. However, I found myself craving Thai food the other day, something we haven't eaten since we found out that C was allergic to peanuts. In this cookbook, there was a very simply Thai dish for peanut noodles. I challenged myself to alter it in a way that would work best for my family. IT WAS AMAZING. Everyone had two bowls, and I even brought some to V, whose children also have nut allergies, and I am awaiting her verdict. Here's my version of Peanut-FREE noodles!!
For the sauce:
1 c. sunflower butter
1/2 c. soy sauce
2/3 c. warm water
3 tbsp. ginger, chopped (or 3 tbsp. ginger paste, found in your produce section)
2 cloves garlic, chopped
1 tbsp. sesame oil
1 tbsp. honey
3 tbsp. rice vinegar
For the noodles:
1 c. EACH shredded broccoli stalks, carrots, and red cabbage (or if you live near a Wegmans, a bag of broccoli slaw)*
1 lb. of your favorite pasta (I used fusili)
In a blender, combine all of the sauce ingredients. Puree until smooth. Cook the noodles. When they are al dente, drain and place in a large bowl. Toss in the vegetables. Pour the sauce over everything. Mix and enjoy!
* Feel free to use ANY shredded vegetables that you like. Some of the recommendations in the book also included cucumbers, apples, and scallions. I simply took the easy way out. I bough the broccoli slaw ;-)
**Oh, and to make it a more substantial dish, you can cut 1 lb. of boneless chicken breasts into small, 1 in. cubes. Sprinkle with a little olive oil, salt, and pepper and saute until cooked. Add above!
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