I don't know how your weather is, but ours has turned suddenly and bitterly cold. Like, wind-chill-of-17-at-the-bus-stop-this-morning cold. So it was a perfect day to make some of my signature chili. I created this recipe last year when one of my husband's work mates gave us some deer meat. It was outstanding with the deer meat, but it's just as good with plain old beef.
Annie's Signature Chili (mine, all mine!)
1 lb. chopped meat (beef or venison)
1 lb. smoked sausage (beef or deer sausage), sliced into rounds
1 lg onion, chopped
1 green pepper, chopped
1 Anaheim chili, chopped
1 6 oz. can tomato paste
1 can (28 oz.) chopped tomatoes
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
4 cloves garlic, minced
2 TBSP chili powder
1 tsp Worcestershire sauce
Combine all ingredients in a large slow cooker and stir. Heat on low for 6 hours, stirring occasionally.
I serve this over rice with corn bread on the side. It's nice with some grated cheese or sour cream on top. You can top with jalapenos for more kick. This is flavorful, but not so spicy that my son can't eat it. Tonight, he had a whole bowl. This would be great for a large group.
Tuesday, December 7, 2010
A Taste of the Mediterranean
I've had this recipe a year and am finally trying it out.
Roasted Shrimp and Orzo (from Good Housekeeping magazine)
1 pt grape tomatoes
3 tsp olive oil
8 oz (1 1/4 C) orzo
1 can (15 to 19 oz) cannellini beans, rinsed and drained
12 oz medium, peeled and deveined shrimp
1 bag (6 oz) spinach
2 oz feta
1/4 C packed fresh dill, chopped, plus additional for garnish
1. Preheat oven to 450. Line a 15 1/2" by 10 1/2" jelly roll pan with foil. In prepared pan, combine tomatoes, 2 tsp oil salt and pepper. Roast 15 minutes or until tomatoes begin to collapse.
2. Meanwhile, heat covered 4-quart saucepan of water to boiling on high. Cook orzo according to label directions. Drain and return to pot.
3. In a medium bowl, toss beans, shrimp and oil with salt and pepper. Add to tomato mixture; stir to combine. Spread in a single layer and roast 5 minutes longer or until shrimp are opaque throughout.
4. Add spinach to orzo in pot; toss to wilt. Stir in shrimp mixture, feta and dill. Transfer to shallow bowls; garnish with dill sprigs.
I really liked this dish. My husband said it was just okay. I think he thought it was bland. It is fairly mild. He's not a big tomato fan. I thought it was nicely balanced. I might try to jazz it up a little another time by adding calamata olives and some red peppers. It was easy to make and a complete meal in one bowl.
Roasted Shrimp and Orzo (from Good Housekeeping magazine)
1 pt grape tomatoes
3 tsp olive oil
8 oz (1 1/4 C) orzo
1 can (15 to 19 oz) cannellini beans, rinsed and drained
12 oz medium, peeled and deveined shrimp
1 bag (6 oz) spinach
2 oz feta
1/4 C packed fresh dill, chopped, plus additional for garnish
1. Preheat oven to 450. Line a 15 1/2" by 10 1/2" jelly roll pan with foil. In prepared pan, combine tomatoes, 2 tsp oil salt and pepper. Roast 15 minutes or until tomatoes begin to collapse.
2. Meanwhile, heat covered 4-quart saucepan of water to boiling on high. Cook orzo according to label directions. Drain and return to pot.
3. In a medium bowl, toss beans, shrimp and oil with salt and pepper. Add to tomato mixture; stir to combine. Spread in a single layer and roast 5 minutes longer or until shrimp are opaque throughout.
4. Add spinach to orzo in pot; toss to wilt. Stir in shrimp mixture, feta and dill. Transfer to shallow bowls; garnish with dill sprigs.
I really liked this dish. My husband said it was just okay. I think he thought it was bland. It is fairly mild. He's not a big tomato fan. I thought it was nicely balanced. I might try to jazz it up a little another time by adding calamata olives and some red peppers. It was easy to make and a complete meal in one bowl.
Tastier Tomatoes
I love a simple pasta dish. Roasting the tomatoes makes even the simplest dish taste better.
Oven-Roasted Tomatoes (from EveryDay Food Magazine)
2 cans (28 oz each) whole peeled tomatoes
3 garlic cloves, smashed and peeled
3 TBSP extra-virgin olive oil
Preheat oven to 400. Put tomatoes and juices into a large roasting pan. With your hands, roughly tear each tomato into 1-inch strips. Add garlic and drizzle with olive oil. Roast until mixture thickens and holds a trail, 70 to 80 minutes. Use immediately, or let cool, the refrigerate in an airtight container, up to a week.
I served these over penne pasta with just a little Parmesan cheese. Delicious. These would be awesome on crusty bread or added to soup. A great make-ahead for a busy weeknight.
Oven-Roasted Tomatoes (from EveryDay Food Magazine)
2 cans (28 oz each) whole peeled tomatoes
3 garlic cloves, smashed and peeled
3 TBSP extra-virgin olive oil
Preheat oven to 400. Put tomatoes and juices into a large roasting pan. With your hands, roughly tear each tomato into 1-inch strips. Add garlic and drizzle with olive oil. Roast until mixture thickens and holds a trail, 70 to 80 minutes. Use immediately, or let cool, the refrigerate in an airtight container, up to a week.
I served these over penne pasta with just a little Parmesan cheese. Delicious. These would be awesome on crusty bread or added to soup. A great make-ahead for a busy weeknight.
Open Sesame
I am always anxious to try recipes that claim they can be done in 15 minutes. Or with 5 ingredients. This one cooks in 15 and only requires minimal prep time.
Sesame Beef (from EveryDay Food magazine)
2 TBSP soy sauce
2 TBSP dry sherry
1 TBSP sugar
2 tsp rice vinegar
1/2 tsp red-pepper flakes
1/2 tsp corn starch
1 TBSP plus 1 tsp vegetable oil
3/4 lb. boneless New York strip steak, thinly sliced
2 red bell peppers, thinly sliced
2 garlic cloves, minced
1 TBSP sesame seeds, toasted
cooked rice for serving
thinly sliced scallion greens (optional) for serving
1. In a small bowl, combine soy sauce, sherry, sugar, vinegar, red pepper flakes and corn starch.
2. In a large skillet, heat 1 TBSP oil over medium-high heat. In two batches, cook meat, undisturbed, until brown on one side, about 2 minutes per batch. Transfer to a plate. Add 1 tsp oil and bell peppers to skillet and cook, stirring, until peppers are crisp-tender, two minutes. Add garlic and cook until fragrant, about 30 seconds. Whisk soy sauce mixture into skillet, along with steak. Cook, stirring, until sauce thickens. Stir in sesame seeds.
3. Serve over rice with scallions.
This one was a hit. Both my guys ate it. It was a lovely, quick, easy meal. It is not spicy, so it was good for my little guy. Also good for lunch the next day.
Sesame Beef (from EveryDay Food magazine)
2 TBSP soy sauce
2 TBSP dry sherry
1 TBSP sugar
2 tsp rice vinegar
1/2 tsp red-pepper flakes
1/2 tsp corn starch
1 TBSP plus 1 tsp vegetable oil
3/4 lb. boneless New York strip steak, thinly sliced
2 red bell peppers, thinly sliced
2 garlic cloves, minced
1 TBSP sesame seeds, toasted
cooked rice for serving
thinly sliced scallion greens (optional) for serving
1. In a small bowl, combine soy sauce, sherry, sugar, vinegar, red pepper flakes and corn starch.
2. In a large skillet, heat 1 TBSP oil over medium-high heat. In two batches, cook meat, undisturbed, until brown on one side, about 2 minutes per batch. Transfer to a plate. Add 1 tsp oil and bell peppers to skillet and cook, stirring, until peppers are crisp-tender, two minutes. Add garlic and cook until fragrant, about 30 seconds. Whisk soy sauce mixture into skillet, along with steak. Cook, stirring, until sauce thickens. Stir in sesame seeds.
3. Serve over rice with scallions.
This one was a hit. Both my guys ate it. It was a lovely, quick, easy meal. It is not spicy, so it was good for my little guy. Also good for lunch the next day.
Saturday, November 20, 2010
All Hail Kale
I love risotto but it can be a real ordeal to make. This looked like an easy recipe for it and super healthy. We rarely eat a strictly vegetarian meal but I'm always looking for ways to add more veggies to our diet.
Butternut Squash Baked Risotto (from EveryDay Food magazine)
2 TBSP extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 tsp fresh thyme leaves
1 1/2 C Arborio rice
coarse salt and pepper
1/2 C dry white wine
1 medium butternut squash (2 lbs.), peeled and diced medium (4 C)
4 C vegetable broth
1 bunch black (Tuscan) or curly kale, tough stems removed, cut cross ways into 1/2-inch strips
grated Parmesan cheese for serving
Preheat oven to 400. In a medium Dutch oven or heavy oven-proof pot with a tight-fitting lid, heat oil over medium high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook until completely absorbed, about 2 minutes. Add squash and broth; bring to a boil. Stir in kale. Cover, transfer to oven and bake until rice is tender and most of the liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan cheese.
My first recommendation is to have all of your ingredients prepped and ready to add. The first few steps go very quickly. Have the wine measured out and ready to pour. I used the Swanson's vegetable broth in the box. One box is 4 cups, which is handy. I used curly kale.
My guys liked this but picked out all the kale. I may have had better luck with spinach. I very much liked this, which is a good thing since I'll be eating all the leftovers. I would probably use slightly less kale if I made this again since the whole bunch rather overwhelmed the other ingredients.
Butternut Squash Baked Risotto (from EveryDay Food magazine)
2 TBSP extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 tsp fresh thyme leaves
1 1/2 C Arborio rice
coarse salt and pepper
1/2 C dry white wine
1 medium butternut squash (2 lbs.), peeled and diced medium (4 C)
4 C vegetable broth
1 bunch black (Tuscan) or curly kale, tough stems removed, cut cross ways into 1/2-inch strips
grated Parmesan cheese for serving
Preheat oven to 400. In a medium Dutch oven or heavy oven-proof pot with a tight-fitting lid, heat oil over medium high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook until completely absorbed, about 2 minutes. Add squash and broth; bring to a boil. Stir in kale. Cover, transfer to oven and bake until rice is tender and most of the liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan cheese.
My first recommendation is to have all of your ingredients prepped and ready to add. The first few steps go very quickly. Have the wine measured out and ready to pour. I used the Swanson's vegetable broth in the box. One box is 4 cups, which is handy. I used curly kale.
My guys liked this but picked out all the kale. I may have had better luck with spinach. I very much liked this, which is a good thing since I'll be eating all the leftovers. I would probably use slightly less kale if I made this again since the whole bunch rather overwhelmed the other ingredients.
All Hail the Slow Cooker!
Tuesdays are a very busy day for us. My son and I both have Tae Kwon Do, so I have to have a meal that can be cooked and eaten in about 1.5 hours. Slow cooker to the rescue! I set it up in the morning, went about my business, and had dinner waiting when we came home from class.
Slow-Cooker Carne Guisada (from EveryDay Food magazine)
2 1/2 lbs. beef chuck roast or bottom round, cut into 1-inch pieces
coarse salt and pepper
2 TBSP vegetable oil
1 medium white onion, diced medium
1 medium green pepper, seeded and diced medium
1 large jalapeno, seeded and diced small
5 garlic cloves, roughly chopped
1 1/2 tsp cumin
3/4 tsp chili powder
3/4 tsp dried oregano
6 TBSP all-purpose flour
1 3/4 C chicken broth
1 can (14 oz) diced tomatoes
2 bay leaves
flour tortillas, warmed, grated cheddar and cilantro for serving
1. Season beef with salt and pepper. In a large skillet, heat 2 tsp oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 tsp more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
2. In the same skillet, cook tsp oil, onion, pepper, jalapeno, and garlic over medium, stirring and scraping up browned bit, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours.
3. Serve in tortillas with cheese and cilantro.
This was a huge hit. My son ate two tacos. It has a stew-like consistency, so you could easily serve it over rice. You can serve this with rice and beans as tacos. Also with chips and salsa. I used fire-roasted tomatoes which I think added to the rich flavor.
Slow-Cooker Carne Guisada (from EveryDay Food magazine)
2 1/2 lbs. beef chuck roast or bottom round, cut into 1-inch pieces
coarse salt and pepper
2 TBSP vegetable oil
1 medium white onion, diced medium
1 medium green pepper, seeded and diced medium
1 large jalapeno, seeded and diced small
5 garlic cloves, roughly chopped
1 1/2 tsp cumin
3/4 tsp chili powder
3/4 tsp dried oregano
6 TBSP all-purpose flour
1 3/4 C chicken broth
1 can (14 oz) diced tomatoes
2 bay leaves
flour tortillas, warmed, grated cheddar and cilantro for serving
1. Season beef with salt and pepper. In a large skillet, heat 2 tsp oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 tsp more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
2. In the same skillet, cook tsp oil, onion, pepper, jalapeno, and garlic over medium, stirring and scraping up browned bit, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours.
3. Serve in tortillas with cheese and cilantro.
This was a huge hit. My son ate two tacos. It has a stew-like consistency, so you could easily serve it over rice. You can serve this with rice and beans as tacos. Also with chips and salsa. I used fire-roasted tomatoes which I think added to the rich flavor.
Sweet Side for Fall
I'm always looking for interesting side dishes. This one passed muster with my son.
Honey-Roasted Vegetables (from EveryDay Food magazine)
2 medium sweet potatoes (1 lbs. total), peeled, halved, and cut into 1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1/2 C walnut halves
1/4 C honey
2 TBSP extra-virgin olive oil
coarse salt and pepper
3 to 5 springs thyme
Preheat oven to 375. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at the edges and tender when pierced with a knife, about one hour.
This was easy to throw together and very tasty. I served it alongside grilled chicken and salad. It also made the whole house smell good.
Honey-Roasted Vegetables (from EveryDay Food magazine)
2 medium sweet potatoes (1 lbs. total), peeled, halved, and cut into 1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1/2 C walnut halves
1/4 C honey
2 TBSP extra-virgin olive oil
coarse salt and pepper
3 to 5 springs thyme
Preheat oven to 375. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at the edges and tender when pierced with a knife, about one hour.
This was easy to throw together and very tasty. I served it alongside grilled chicken and salad. It also made the whole house smell good.
Tuesday, October 26, 2010
Planning Ahead Makes for Quick Meals
I recently started a new job so my cooking time during the week is limited. This Sunday, I slow roasted an 8 pound pork shoulder. That night I made pulled-pork sandwiches and I split the rest of the pork up into 3 containers. Two went in the freezer and one was for tonight.
Pork-Shoulder Ragu (from EveryDay Food magazine)
2 TBSP extra-virgin olive oil
1 large yellow onion, sliced
2 garlic cloves, minced
1 tsp fennel seed
1/2 C dry white wine
2 tsp all-purpose flour
3 C Easy Pork Shoulder (roasted, shredded pork)
1 1/2 C low-sodium chicken broth
In a large skillet, heat oil over medium heat. Add onion and garlic and cook until soft, 20 minutes. Add fennel seeds and cook until fragrant, about 30 seconds. Add wine and cook until almost evaporated, about 2 minutes. Add flour and cook, stirring, 30 seconds. Add pork and broth. Cook, stirring occasionally, until sauce thickens, about 8 minutes. Serve over polenta, grits or mashed potatoes.
I served this over polenta:
Creamy, Cheesy Polenta (mine, all mine!)
2 C chicken broth
2 C fat-free half and half
1 C corn meal/polenta
1/2 C grated Parmesan cheese
1 tsp butter
Combine broth and half and half in a saucepan. Whisk in corn meal and whisk constantly, over medium heat, until all liquid is absorbed. Reduce heat and allow it to thicken. Remove from heat and stir in cheese and butter.
My son ate two servings of the polenta. It was a big hit. This is a very nice combination of flavors. It is my first time using fennel seed and it's a lovely addition to the pork. I served the pork over the polenta with broccoli on the side.
Pork-Shoulder Ragu (from EveryDay Food magazine)
2 TBSP extra-virgin olive oil
1 large yellow onion, sliced
2 garlic cloves, minced
1 tsp fennel seed
1/2 C dry white wine
2 tsp all-purpose flour
3 C Easy Pork Shoulder (roasted, shredded pork)
1 1/2 C low-sodium chicken broth
In a large skillet, heat oil over medium heat. Add onion and garlic and cook until soft, 20 minutes. Add fennel seeds and cook until fragrant, about 30 seconds. Add wine and cook until almost evaporated, about 2 minutes. Add flour and cook, stirring, 30 seconds. Add pork and broth. Cook, stirring occasionally, until sauce thickens, about 8 minutes. Serve over polenta, grits or mashed potatoes.
I served this over polenta:
Creamy, Cheesy Polenta (mine, all mine!)
2 C chicken broth
2 C fat-free half and half
1 C corn meal/polenta
1/2 C grated Parmesan cheese
1 tsp butter
Combine broth and half and half in a saucepan. Whisk in corn meal and whisk constantly, over medium heat, until all liquid is absorbed. Reduce heat and allow it to thicken. Remove from heat and stir in cheese and butter.
My son ate two servings of the polenta. It was a big hit. This is a very nice combination of flavors. It is my first time using fennel seed and it's a lovely addition to the pork. I served the pork over the polenta with broccoli on the side.
Monday, October 25, 2010
Soup! It's What's for Dinner.
The weather is beginning to turn cooler and I'm ready to try some fall recipes. This one was as good as it sounded in the recipe book.
Roasted Beef, Mushroom and Barley Soup (from EveryDay Food magazine)
1 lb. sirloin, cut into half-inch cubes
1 lb. button or crimini mushrooms, stems trimmed and cut in half
2 shallots, roughly chopped
2 TBS olive oil
coarse salt and ground pepper
4 C chicken broth
1/2 C quick-cooking barley
1. Preheat oven to 425. Place steak, mushrooms, and shallots on a rimmed roasting pan and toss with olive oil and season with salt and pepper. Roast until meat and mushrooms are browned, about 30 minutes.
2. Pour pan contents into medium pot. Add four cups of chicken broth and barley. Bring to a boil over medium high heat, then reduce heat and simmer until barley is soft; about 12 minutes. Can be served sprinkled with freshly chopped parsley.
I made this and found the preparation times to be very accurate. I'm not entirely sure what the difference is between regular barley and quick-cooking barley. I used regular barley and it cooked quickly enough. I served this with salad and take-and-break bread. It was delicious and filling. Perfect for cool fall evenings.
Roasted Beef, Mushroom and Barley Soup (from EveryDay Food magazine)
1 lb. sirloin, cut into half-inch cubes
1 lb. button or crimini mushrooms, stems trimmed and cut in half
2 shallots, roughly chopped
2 TBS olive oil
coarse salt and ground pepper
4 C chicken broth
1/2 C quick-cooking barley
1. Preheat oven to 425. Place steak, mushrooms, and shallots on a rimmed roasting pan and toss with olive oil and season with salt and pepper. Roast until meat and mushrooms are browned, about 30 minutes.
2. Pour pan contents into medium pot. Add four cups of chicken broth and barley. Bring to a boil over medium high heat, then reduce heat and simmer until barley is soft; about 12 minutes. Can be served sprinkled with freshly chopped parsley.
I made this and found the preparation times to be very accurate. I'm not entirely sure what the difference is between regular barley and quick-cooking barley. I used regular barley and it cooked quickly enough. I served this with salad and take-and-break bread. It was delicious and filling. Perfect for cool fall evenings.
Saturday, October 16, 2010
A New Fall Favorite
I found a cookbook on my shelf that I think my Mom sent me. It's called 29 Minutes to Dinner from The Pampered Chef. I love a quick meal and this one caught my eye.
Tuscan White Bean and Sausage Stew (The Pampered Chef)
3/4 lb. hot Italian sausage links
2 medium carrots
1 medium bulb of fennel
1 can (14.5 oz) petite diced tomatoes, undrained
2 C chicken broth
4 garlic cloves, pressed
2 cans (15 oz) cannellini beans
1 package (18 g) fresh basil
1. Remove casings from sausage. Cut in half lengthwise and then crosswise into 1/2 in nuggets.
2. Place sausage into large, heavy pot and cook over medium heat for 5 minutes or until golden brown, stirring occasionally.
3. As sausage cooks, peel carrots. Chop carrots and fennel, add to pot and cook an additional 3-5 minutes or until sausage is no longer pink and vegetables begin to brown.
4. Stir tomatoes, broth and garlic into sausage mixture. Drain and rinse beans and add to pot.
5. Simmer stew, uncovered, 10-12 minutes or until vegetables are tender. As stew simmers, chop basil. Remove pot from heat; stir in basil. Serve immediately.
This is a lovely main course with a side salad and some warm, crusty bread. It makes 6 servings. It's also great as leftovers. My husband much preferred this to traditional stew since he likes the sausage much better than stew meat. The fennel is especially nice to balance the spicy sausage. If you can't find fennel, or don't care for it, you can substitute onions.
Tuscan White Bean and Sausage Stew (The Pampered Chef)
3/4 lb. hot Italian sausage links
2 medium carrots
1 medium bulb of fennel
1 can (14.5 oz) petite diced tomatoes, undrained
2 C chicken broth
4 garlic cloves, pressed
2 cans (15 oz) cannellini beans
1 package (18 g) fresh basil
1. Remove casings from sausage. Cut in half lengthwise and then crosswise into 1/2 in nuggets.
2. Place sausage into large, heavy pot and cook over medium heat for 5 minutes or until golden brown, stirring occasionally.
3. As sausage cooks, peel carrots. Chop carrots and fennel, add to pot and cook an additional 3-5 minutes or until sausage is no longer pink and vegetables begin to brown.
4. Stir tomatoes, broth and garlic into sausage mixture. Drain and rinse beans and add to pot.
5. Simmer stew, uncovered, 10-12 minutes or until vegetables are tender. As stew simmers, chop basil. Remove pot from heat; stir in basil. Serve immediately.
This is a lovely main course with a side salad and some warm, crusty bread. It makes 6 servings. It's also great as leftovers. My husband much preferred this to traditional stew since he likes the sausage much better than stew meat. The fennel is especially nice to balance the spicy sausage. If you can't find fennel, or don't care for it, you can substitute onions.
Fancy Comfort Food
This recipe is always a hit. It's basic comfort food with a sophisticated twist. Quick to make. Great for company.
Macaroni and Cheese with Prosciutto (I think this came out of a Bon Appetit)
8 oz (2C) cooked small elbow macaroni
1 1/2 C packed, grated Gruyere cheese (about 6 oz)
1 C whipping cream
1 C whole milk
3 oz coarsely chopped prosciutto
3 TBS grated Parmesan
1/8 tsp nutmeg
1. Position rack in bottom third of oven, preheat to 400. Butter 11X7 glass baking dish.
2. Whisk 1/2 C Gruyere, cream, milk prosciutto, Parmesan, and nutmeg in a large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper.
3. Put in baking dish and top with remaining 1 C Gruyere cheese. Bake until cheese melts and macaroni and cheese sets; about 20 minutes. Serve warm. Serves 6.
This is great as a main dish with a side salad or as a side dish. This last time I made it with fat-free half and half and skim milk. It tasted just as good but wasn't as creamy. But it saved a lot of fat. You could easily leave out the prosciutto for a vegetarian version.
Macaroni and Cheese with Prosciutto (I think this came out of a Bon Appetit)
8 oz (2C) cooked small elbow macaroni
1 1/2 C packed, grated Gruyere cheese (about 6 oz)
1 C whipping cream
1 C whole milk
3 oz coarsely chopped prosciutto
3 TBS grated Parmesan
1/8 tsp nutmeg
1. Position rack in bottom third of oven, preheat to 400. Butter 11X7 glass baking dish.
2. Whisk 1/2 C Gruyere, cream, milk prosciutto, Parmesan, and nutmeg in a large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper.
3. Put in baking dish and top with remaining 1 C Gruyere cheese. Bake until cheese melts and macaroni and cheese sets; about 20 minutes. Serve warm. Serves 6.
This is great as a main dish with a side salad or as a side dish. This last time I made it with fat-free half and half and skim milk. It tasted just as good but wasn't as creamy. But it saved a lot of fat. You could easily leave out the prosciutto for a vegetarian version.
Wednesday, September 22, 2010
The Food of Kings
So, I've now discovered quinoa. It was eaten by the Incas and now, by my family. I used the basic recipe from EveryDay Food as a guide and threw this together.
Quinoa with Roasted Red Peppers and Parsley (mine, all mine)
1 C quinoa
2 1/2 C water
1 tsp salt
1/2 each red, yellow and orange peppers, roasted and diced
1/4 C finely chopped flat leaf parsley
1/4 C grated Parmesan cheese
coarse salt and ground pepper
juice of one lemon
olive oil
1. Bring quinoa, water and 1 tsp of salt to a boil over high heat. Reduce to medium simmer and cook until water is absorbed, about 15 minutes. Move quinoa to a bowl and allow to cool.
2. To roast peppers, place them on a cookie sheet, skins up, and broil until skins are blackened. Remove from oven and place them into a ziploc bag to steam the skins. Once they cool, peel the skins and dice peppers. Add peppers, parsley, cheese, lemon juice and olive oil to quinoa. Toss and season with salt and pepper.
Quinoa with Roasted Red Peppers and Parsley (mine, all mine)
1 C quinoa
2 1/2 C water
1 tsp salt
1/2 each red, yellow and orange peppers, roasted and diced
1/4 C finely chopped flat leaf parsley
1/4 C grated Parmesan cheese
coarse salt and ground pepper
juice of one lemon
olive oil
1. Bring quinoa, water and 1 tsp of salt to a boil over high heat. Reduce to medium simmer and cook until water is absorbed, about 15 minutes. Move quinoa to a bowl and allow to cool.
2. To roast peppers, place them on a cookie sheet, skins up, and broil until skins are blackened. Remove from oven and place them into a ziploc bag to steam the skins. Once they cool, peel the skins and dice peppers. Add peppers, parsley, cheese, lemon juice and olive oil to quinoa. Toss and season with salt and pepper.
Monday, September 20, 2010
The Happiest Spice in the World
I'm trying to eat healthier meals and so we checked this one out and tried something all new- quinoa. Delicious and fun to say. Bonus points for anyone who gets the title reference.
Tilapia and Quinoa with Feta and Cucumber (from EveryDay Food magazine)
1 C quinoa
2 C water
coarse salt and ground pepper
2 1/2 tsp extra virgin olive oil
1 pound boneless, skinless tilapia fillets, divided into 8 pieces
3/4 tsp paprika
1 C English cucumber (6 oz), diced small
1/3 C roughly chopped fresh dill
1/3 C feta (1 1/2 oz), crumbled
2 tsp fresh lemon juice
1. In a small saucepan, bring quinoa, 2 C water, and 1 tsp salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer quinoa to a medium bowl and let cool 5 minutes.
2. In a large non-stick skillet, heat 1 1/2 tsp oil over medium-high. Pat fish dry and season with salt and pepper; sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, dill, feta, 1 tsp oil, and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish.
So, this is considered 4 servings, but to be honest, my husband and I ate all the fish between us. I bought almost a pound of fish (in four fillets) and we each ate two. We ate most of the quinoa as well. There is a cup or so left over. This is a very light meal and delicious. My son tried the quinoa and said it was okay but he didn't each much of it. I suspect, like grits, they largely depend upon what you add to them. These had a light, Mediterranean taste. The would be great with any fish dish. The quinoa is a complete protein, so it would be an excellent vegetarian dish on its own. You could easily bulk up this meal with a side salad or some grilled veggies. The recipe says any flaky, white-fleshed fish or chicken cutlets can be substituted for the tilapia. It also suggests mint, parsley or basil in place of the dill.
Tilapia and Quinoa with Feta and Cucumber (from EveryDay Food magazine)
1 C quinoa
2 C water
coarse salt and ground pepper
2 1/2 tsp extra virgin olive oil
1 pound boneless, skinless tilapia fillets, divided into 8 pieces
3/4 tsp paprika
1 C English cucumber (6 oz), diced small
1/3 C roughly chopped fresh dill
1/3 C feta (1 1/2 oz), crumbled
2 tsp fresh lemon juice
1. In a small saucepan, bring quinoa, 2 C water, and 1 tsp salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer quinoa to a medium bowl and let cool 5 minutes.
2. In a large non-stick skillet, heat 1 1/2 tsp oil over medium-high. Pat fish dry and season with salt and pepper; sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, dill, feta, 1 tsp oil, and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish.
So, this is considered 4 servings, but to be honest, my husband and I ate all the fish between us. I bought almost a pound of fish (in four fillets) and we each ate two. We ate most of the quinoa as well. There is a cup or so left over. This is a very light meal and delicious. My son tried the quinoa and said it was okay but he didn't each much of it. I suspect, like grits, they largely depend upon what you add to them. These had a light, Mediterranean taste. The would be great with any fish dish. The quinoa is a complete protein, so it would be an excellent vegetarian dish on its own. You could easily bulk up this meal with a side salad or some grilled veggies. The recipe says any flaky, white-fleshed fish or chicken cutlets can be substituted for the tilapia. It also suggests mint, parsley or basil in place of the dill.
Sunday, September 19, 2010
A Little Spice in Your Life
I meant to make this Thursday but my plans changed. I used to make this fairly often but it fell out of rotation. I have no idea why, but it's going back on the regular schedule.
Spicy Grilled Chicken and Green Onions (from Bon Appetit)
2 TBSP vegetable oil
1 TBSP hot sauce
2 tsp honey
1 tsp paprika
7 green onions
2 skinless, boneless chicken breasts
1. Prepare barbecue (medium high heat). Whisk oil, hot sauce, honey and paprika in a 9-inch glass pie dish to blend. Mince one green onion; mix into marinade. Transfer 2 TBSP marinade to a small bowl and reserve. Add chicken to glass dish to coat. Let stand 10 minutes, turning occasionally.
2. Sprinkle chicken and remaining green onions with salt Grill both until chicken is cooked through and onions soften, turning occasionally, about 10 minutes. Transfer chicken and onions to plates. Drizzle with reserved marinade.
I served this with a green salad and cheddar bacon grits. It quick and delicious. It is flavorful but my 5 year old ate it, so it isn't too spicy. It can easily be doubled or more for a crowd.
Spicy Grilled Chicken and Green Onions (from Bon Appetit)
2 TBSP vegetable oil
1 TBSP hot sauce
2 tsp honey
1 tsp paprika
7 green onions
2 skinless, boneless chicken breasts
1. Prepare barbecue (medium high heat). Whisk oil, hot sauce, honey and paprika in a 9-inch glass pie dish to blend. Mince one green onion; mix into marinade. Transfer 2 TBSP marinade to a small bowl and reserve. Add chicken to glass dish to coat. Let stand 10 minutes, turning occasionally.
2. Sprinkle chicken and remaining green onions with salt Grill both until chicken is cooked through and onions soften, turning occasionally, about 10 minutes. Transfer chicken and onions to plates. Drizzle with reserved marinade.
I served this with a green salad and cheddar bacon grits. It quick and delicious. It is flavorful but my 5 year old ate it, so it isn't too spicy. It can easily be doubled or more for a crowd.
Wednesday, September 1, 2010
A Little Italy
I was looking through my recipe magazine and saw a recipe for calzones. I looked at it and then forged ahead on my own. They were quick, easy and tasty.
Calzones (inspired by EveryDay Food magazine but my own creation)
4 sausages, sweet or hot
1 medium yellow onion, chopped
1 can (28.8 oz) Italian-style tomates
oregano, bay leaves, white pepper, basil to taste
two tubes pizza dough
8 oz mozzerella cheese
coarse salt and pepper
olive oil
1. Remove sausages from the casings and roll them into small meatballs, about 6 meatballs per sausage. In a large saucepan, brown the sausages in olive oil. When they are almost browned, add chopped onion, cook until onions soften, about 4 minutes. Add can of tomatoes and juices. Stir and break up tomatoes as you go. Add spices to taste and simmer. Allow to cool (can be made ahead.)
2. Lightly grease two cookie sheets. Preheat the oven to 425. Unroll each tube of pizza dough and cut into four pieces. Flatten each piece of dough and fill with cheese and sauce mixture, leaving half and inch along the edges. Fold the dough over and press the edges shut. Place calzones on the cookie sheets and lightly brush with olive oil. Sprinkle with salt and pepper. Bake for 10-15 minutes.
These were very fast and tasty. Both my guys loved them. You could fill them with almost anything. I had planned to add spinich but I forgot to buy cheese and had to run to the store and ran out of cooking time. They could easily be vegetarian. You could even make them smaller as appetizers. They're a wonderful, quick dinner accompanied by a salad.
Calzones (inspired by EveryDay Food magazine but my own creation)
4 sausages, sweet or hot
1 medium yellow onion, chopped
1 can (28.8 oz) Italian-style tomates
oregano, bay leaves, white pepper, basil to taste
two tubes pizza dough
8 oz mozzerella cheese
coarse salt and pepper
olive oil
1. Remove sausages from the casings and roll them into small meatballs, about 6 meatballs per sausage. In a large saucepan, brown the sausages in olive oil. When they are almost browned, add chopped onion, cook until onions soften, about 4 minutes. Add can of tomatoes and juices. Stir and break up tomatoes as you go. Add spices to taste and simmer. Allow to cool (can be made ahead.)
2. Lightly grease two cookie sheets. Preheat the oven to 425. Unroll each tube of pizza dough and cut into four pieces. Flatten each piece of dough and fill with cheese and sauce mixture, leaving half and inch along the edges. Fold the dough over and press the edges shut. Place calzones on the cookie sheets and lightly brush with olive oil. Sprinkle with salt and pepper. Bake for 10-15 minutes.
These were very fast and tasty. Both my guys loved them. You could fill them with almost anything. I had planned to add spinich but I forgot to buy cheese and had to run to the store and ran out of cooking time. They could easily be vegetarian. You could even make them smaller as appetizers. They're a wonderful, quick dinner accompanied by a salad.
Wednesday, August 25, 2010
Viva Cubana!
So I got a new EveryDay Food magazine in the mail and I found a Cuban meal I just had to try. I am happy to report it is a major winner. I, unfortunately, had to forgo the recommended accompanying Cuba Libre as I had my first Tae Kwon Do class and needed all the balance I could muster.
Pico de Gallo (all recipes from EveryDay Food magazine)
3 medium tomatoes, diced medium (2 cups)
2/3 C finely diced red onion
1/2 C roughly chopped fresh cilantro
2 TBSP lime juice
1 jalapeno, finely chopped (optional)
Combine all ingredients and season with coarse salt and ground pepper.
Baked Plantain Chips
2 lbs green plantains or green bananas, scored, peeled and sliced thinly on the diagonal
1/4 C vegetable oil
1. Preheat oven to 350 with racks in lower and upper third of the oven. Divide plantain slices between two rimmed baking sheets. Toss with oil then arrange in a single layer on the sheets. Season with salt and pepper.
2. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. (To store, place cooled chips in an airtight container, up to 2 days.)
Roasted Pork with Onions and Citrus
3 TBSP extra-virgin olive oil
1 lg white onion, diced medium (2 1/2 C)
1 head garlic, cloves peeled and roughly chopped
1 1/4 C strained fresh orange juice (from 4 juice oranges)
1/3 C fresh lime juice (from 6 limes)
coarse salt and ground pepper
1/4 C fresh oregano leaves, roughly chopped
1 boneless pork shoulder roast (3 1/2 to 4 lbs) fat trimmed
1. Preheat oven to 450 with rack in lower third. In a large skillet, heat oil over medium-high. Add onions and garlic and cook, stirring occasionally, until onion begins to soften, four minutes. Add orange and lime juices and bring to a boil. Season with salt and pepper, stir in oregano, and remove from heat.
2. Pat pork dry with paper towels. Season generously with salt and pepper and place in a heavy-bottomed ovenproof pot (pork should fit snugly). Pour onion mixture on and around pork, leaving some on top. Roast, uncovered, 30 minutes. Remove pot from oven and reduce temperature to 350. Ladle onion mixture and juices over pork. Cook, uncovered, until cooked through (an instant read thermometer inserted in the thickest part of the pork should read 155), 1 1/2 hours, basting pork with onion and juices every 30 minutes. Let rest 15 minutes before slicing. To serve, skim fat from cooking juices and spoon sauce over sliced pork.
Cuban Red Beans and Rice
2 TBSP olive oil
1/4 white onion, diced small (1/2 C)
1/4 green bell pepper, diced small (1/2 C)
2 garlic cloves, minced
coarse salt and ground pepper
1/2 tsp ground cumin
1 TBSP chopped fresh oregano leaves
1 C long grain white rice
1 can (15.5 oz) red kidney beans, drained and rinsed
2 C low-sodium chicken broth
In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook one minute. Add beans and broth, stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.
All of these items were delicious. I would recommend making the pico de gallo and plantain chips ahead. Otherwise, you are competing for oven space. if you want to use the plantains to scoop up the pico de gallo as intended, cut them on a pretty extreme diagonal. I will warn you that they are not all that easy to peel, but worth the effort. The pork is simple to prepare, just be sure you have two and a half hours to attend to it. The mojo is perfect over the pork and the red beans and rice are excellent on the side. My five year old ate both and loved it. The red beans and rice could presumably be made vegetarian with vegetable broth. It could be great as a light main dish.
Pico de Gallo (all recipes from EveryDay Food magazine)
3 medium tomatoes, diced medium (2 cups)
2/3 C finely diced red onion
1/2 C roughly chopped fresh cilantro
2 TBSP lime juice
1 jalapeno, finely chopped (optional)
Combine all ingredients and season with coarse salt and ground pepper.
Baked Plantain Chips
2 lbs green plantains or green bananas, scored, peeled and sliced thinly on the diagonal
1/4 C vegetable oil
1. Preheat oven to 350 with racks in lower and upper third of the oven. Divide plantain slices between two rimmed baking sheets. Toss with oil then arrange in a single layer on the sheets. Season with salt and pepper.
2. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. (To store, place cooled chips in an airtight container, up to 2 days.)
Roasted Pork with Onions and Citrus
3 TBSP extra-virgin olive oil
1 lg white onion, diced medium (2 1/2 C)
1 head garlic, cloves peeled and roughly chopped
1 1/4 C strained fresh orange juice (from 4 juice oranges)
1/3 C fresh lime juice (from 6 limes)
coarse salt and ground pepper
1/4 C fresh oregano leaves, roughly chopped
1 boneless pork shoulder roast (3 1/2 to 4 lbs) fat trimmed
1. Preheat oven to 450 with rack in lower third. In a large skillet, heat oil over medium-high. Add onions and garlic and cook, stirring occasionally, until onion begins to soften, four minutes. Add orange and lime juices and bring to a boil. Season with salt and pepper, stir in oregano, and remove from heat.
2. Pat pork dry with paper towels. Season generously with salt and pepper and place in a heavy-bottomed ovenproof pot (pork should fit snugly). Pour onion mixture on and around pork, leaving some on top. Roast, uncovered, 30 minutes. Remove pot from oven and reduce temperature to 350. Ladle onion mixture and juices over pork. Cook, uncovered, until cooked through (an instant read thermometer inserted in the thickest part of the pork should read 155), 1 1/2 hours, basting pork with onion and juices every 30 minutes. Let rest 15 minutes before slicing. To serve, skim fat from cooking juices and spoon sauce over sliced pork.
Cuban Red Beans and Rice
2 TBSP olive oil
1/4 white onion, diced small (1/2 C)
1/4 green bell pepper, diced small (1/2 C)
2 garlic cloves, minced
coarse salt and ground pepper
1/2 tsp ground cumin
1 TBSP chopped fresh oregano leaves
1 C long grain white rice
1 can (15.5 oz) red kidney beans, drained and rinsed
2 C low-sodium chicken broth
In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook one minute. Add beans and broth, stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.
All of these items were delicious. I would recommend making the pico de gallo and plantain chips ahead. Otherwise, you are competing for oven space. if you want to use the plantains to scoop up the pico de gallo as intended, cut them on a pretty extreme diagonal. I will warn you that they are not all that easy to peel, but worth the effort. The pork is simple to prepare, just be sure you have two and a half hours to attend to it. The mojo is perfect over the pork and the red beans and rice are excellent on the side. My five year old ate both and loved it. The red beans and rice could presumably be made vegetarian with vegetable broth. It could be great as a light main dish.
Monday, August 23, 2010
Hot Weather Food
I find I make a great deal of Asian food. This has been especially true this summer as it has been so hot. They know hot weather and good food in Thailand.
Vegetable Pad Thai (from EveryDay Food magazine)
8 oz dried, wide, flat rice noodles
2 TBSP dark brown sugar
2 TBSP fresh lime juice, plus wedges for serving
3 TBSP soy sauce
2 tsp vegetable oil
3 scallions, finely chopped, green and white parts separated
1 garlic clove, minced
2 large eggs, lightly beaten (optional)
1/2 C fresh cilantro
1/4 C chopped roasted, salted peanuts
1. Soak noodles according to package instruction. Drain. In a small bowl , whisk together sugar, lime juice and soy sauce.
2. In a large, non-stick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring occasionally, until fragrant. About 30 seconds. Add eggs, if using, and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy sauce mixture to skillet and cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges with peanuts and cilantro as garnish.
*Easy add-ins: Before adding the noodles, toss thinly sliced chicken breast or peeled, deveined shrimp into the pan.
I made this with shrimp as a main course. I found noodles at the Giant food store labeled "Pad Thai Noodles" so that was simple enough. You let them soak for 30-45 minutes in warm water and then drain them. I added one tablespoon of fish sauce to the soy sauce mixture, mostly because I like it and it seems to go well in any Thai dish. I was not disappointed. I also used the eggs. If you do all the prep while the noodles are soaking, this is a very quick meal to throw together. It would be just as tasty as a purely vegetarian dish. You want to make sure you keep tossing the noodles in the skillet or they will stick to the bottom as the sauce absorbs. I threw together a side salad to round out the meal.
Vegetable Pad Thai (from EveryDay Food magazine)
8 oz dried, wide, flat rice noodles
2 TBSP dark brown sugar
2 TBSP fresh lime juice, plus wedges for serving
3 TBSP soy sauce
2 tsp vegetable oil
3 scallions, finely chopped, green and white parts separated
1 garlic clove, minced
2 large eggs, lightly beaten (optional)
1/2 C fresh cilantro
1/4 C chopped roasted, salted peanuts
1. Soak noodles according to package instruction. Drain. In a small bowl , whisk together sugar, lime juice and soy sauce.
2. In a large, non-stick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring occasionally, until fragrant. About 30 seconds. Add eggs, if using, and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy sauce mixture to skillet and cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges with peanuts and cilantro as garnish.
*Easy add-ins: Before adding the noodles, toss thinly sliced chicken breast or peeled, deveined shrimp into the pan.
I made this with shrimp as a main course. I found noodles at the Giant food store labeled "Pad Thai Noodles" so that was simple enough. You let them soak for 30-45 minutes in warm water and then drain them. I added one tablespoon of fish sauce to the soy sauce mixture, mostly because I like it and it seems to go well in any Thai dish. I was not disappointed. I also used the eggs. If you do all the prep while the noodles are soaking, this is a very quick meal to throw together. It would be just as tasty as a purely vegetarian dish. You want to make sure you keep tossing the noodles in the skillet or they will stick to the bottom as the sauce absorbs. I threw together a side salad to round out the meal.
Thursday, August 12, 2010
Four Alarm Dinner
It's been a crazy summer of guests and travel. I had a birthday and got some fantastic kitchen equipment, some of which is still in boxes. I hope to try it all out soon. I got to use my new Shun chef's knife on this one. It comes from a cookbook put out as a fund raiser for The Terry Farrell Firefighters Fund. Terry Farrell was a New York City firefighter (and a volunteer firefighter out on Long Island) who perished in the September 11 attacks. His brother started The Terry Farrell Firefighters fund in his memory. It's mission is to help fire departments around the country get the equipment they need, either through grants or donations. My cousin is the director of the Pennsylvania branch and has helped move used, donated equipment from departments who are upgrading to departments in need. He also sold me the cookbook.
Sausage and Peppers (from California Firehouse Cookbook, by firefighter Vito Gioiello)
6 links Italian sweet or hot sausage
2 TBSP olive oil
1 yellow onion, sliced
1 red onion, sliced
4 cloves garlic, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green pepper, sliced
1 tsp dried basil
1 tsp dried oregano
1/4 C white wine
Place the sausage in a large skillet over medium heat, and brown on all sides. Remove sausage from the skillet, and slice.
Heat the oil in the skillet. Stir in the vegetables. Season with basil and oregano. Stir in the white wine. Continue to cook and stir until peppers and onions are tender.
Return sausage slices to skillet with the vegetables, Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through. If you like pasta, mix the sausage with your favorite pasta for a great meal with some vino, if you are off-duty, of course.
This is very easy to make and delicious. You could easily scale this recipe down (it makes 6 servings) or up (if you have big enough pots). I would recommend letting the sausage brown as you slice the vegetable. Whole sausage takes a while to cook through and you can save yourself prep time. I tossed it all with rigatoni and made some take-and-bake bread to round out the meal. And, of course, some red wine. I was off-duty.
Sausage and Peppers (from California Firehouse Cookbook, by firefighter Vito Gioiello)
6 links Italian sweet or hot sausage
2 TBSP olive oil
1 yellow onion, sliced
1 red onion, sliced
4 cloves garlic, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green pepper, sliced
1 tsp dried basil
1 tsp dried oregano
1/4 C white wine
Place the sausage in a large skillet over medium heat, and brown on all sides. Remove sausage from the skillet, and slice.
Heat the oil in the skillet. Stir in the vegetables. Season with basil and oregano. Stir in the white wine. Continue to cook and stir until peppers and onions are tender.
Return sausage slices to skillet with the vegetables, Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through. If you like pasta, mix the sausage with your favorite pasta for a great meal with some vino, if you are off-duty, of course.
This is very easy to make and delicious. You could easily scale this recipe down (it makes 6 servings) or up (if you have big enough pots). I would recommend letting the sausage brown as you slice the vegetable. Whole sausage takes a while to cook through and you can save yourself prep time. I tossed it all with rigatoni and made some take-and-bake bread to round out the meal. And, of course, some red wine. I was off-duty.
Tuesday, July 20, 2010
Plan B
A few weeks ago, I asked a Vietnamese friend of mine which vermicelli noodles I wanted from the online Asian market for my Vietnamese Summer Rolls. She linked the page she thought was correct. So I ordered 4 bags. Of the wrong noodles. So I found another way to use them.
Asian Noodle Salad with Chicken and Cilantro (from EveryDay Food magazine)
1 TBSP olive oil
1 jalapeno chile, minced (seeds and ribs removed for less heat if desired)
3 TBSP minced fresh ginger
3 garlic cloves, minced
coarse salt and ground pepper
1/4 C dark-brown sugar
3/4 C rice vinegar
4 C shredded rotisserie chicken, skin and bones discarded (from one whole chicken), room temp.
1 package (8.8 oz) cellophane (bean thread) noodles, prepared according to package instructions
1 English cucumber, cut into 3-inch strips
2 C fresh cilantro leaves
1. In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until fragrant, about 2-3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to one week).
2. Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.
This was pretty quick and very easy. Using the precooked chicken makes it great for summer since you don't need to turn on the oven. Instead of the bead thread noodles, I used my sweet potato flour vermicelli noodles and they worked very nicely. My husband was skeptical at first because he smelled the vinegar cooking but the flavors blended well. The 5 year old even ate a little. Mostly the chicken.
Asian Noodle Salad with Chicken and Cilantro (from EveryDay Food magazine)
1 TBSP olive oil
1 jalapeno chile, minced (seeds and ribs removed for less heat if desired)
3 TBSP minced fresh ginger
3 garlic cloves, minced
coarse salt and ground pepper
1/4 C dark-brown sugar
3/4 C rice vinegar
4 C shredded rotisserie chicken, skin and bones discarded (from one whole chicken), room temp.
1 package (8.8 oz) cellophane (bean thread) noodles, prepared according to package instructions
1 English cucumber, cut into 3-inch strips
2 C fresh cilantro leaves
1. In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until fragrant, about 2-3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to one week).
2. Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.
This was pretty quick and very easy. Using the precooked chicken makes it great for summer since you don't need to turn on the oven. Instead of the bead thread noodles, I used my sweet potato flour vermicelli noodles and they worked very nicely. My husband was skeptical at first because he smelled the vinegar cooking but the flavors blended well. The 5 year old even ate a little. Mostly the chicken.
Friday, June 25, 2010
Dinner Speed Record
Tonight, my son had Tae Kwon Do from 4:30 to 5:15 and then his graduation ceremony for his next belt at 6:45, so I needed a quick dinner. Shrimp cooks quickly so I knew this would be a winner. There were three glaze recipes, I tried two.
Soy-Ginger Glaze (all from EveryDay Food magazine)
In a small bowl, stir together 1/4 C orange marmalade, 1 1/2 tsp soy sauce and 1 tsp grated, peeled ginger.
Chipotle-Lime Glaze
Ina small bowl, stir together 1/4 C orange marmalade, 1 1/2 tsp liquid from chipotle chiles in adobo and 1 tsp fresh lime juice.
I used these on shrimp. They can be used on any kind of meat or salmon. Brush the sauce on two minutes before the meat is finished cooking and then brush it again just after removing it from the grill. You'll get the most bang for your buck if you do whole shrimp or cubes of steak/chicken/pork on skewers. They added a nice flavor to the shrimp. I thought the soy-ginger was actually more flavorful. I served this with rice and salad. I managed to prepare, serve and eat this meal in 1 hour. It's fast.
Here's the third glaze:
Orange-Mustard Glaze
In a small bowl, stir together 1/4 C orange marmalade and 1 1/2 tsp grainy mustard.
Soy-Ginger Glaze (all from EveryDay Food magazine)
In a small bowl, stir together 1/4 C orange marmalade, 1 1/2 tsp soy sauce and 1 tsp grated, peeled ginger.
Chipotle-Lime Glaze
Ina small bowl, stir together 1/4 C orange marmalade, 1 1/2 tsp liquid from chipotle chiles in adobo and 1 tsp fresh lime juice.
I used these on shrimp. They can be used on any kind of meat or salmon. Brush the sauce on two minutes before the meat is finished cooking and then brush it again just after removing it from the grill. You'll get the most bang for your buck if you do whole shrimp or cubes of steak/chicken/pork on skewers. They added a nice flavor to the shrimp. I thought the soy-ginger was actually more flavorful. I served this with rice and salad. I managed to prepare, serve and eat this meal in 1 hour. It's fast.
Here's the third glaze:
Orange-Mustard Glaze
In a small bowl, stir together 1/4 C orange marmalade and 1 1/2 tsp grainy mustard.
A new spin on Thursday tacos
I've discovered I love pork prepared just about any old way. I love carnitas so I gave this one a shot.
Pork Carnitas (from EveryDay Food magazine)
2 lbs. pork shoulder, cut into 1-inch pieces
8 C water
4 garlic cloves minced
coarse salt and ground pepper
1 TBSP olive oil
1/2 C fresh orange juice
1/2 C milk
12 corn tortillas, warmed
fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges for serving
1. In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups of water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40-45 minutes. Drain well.
2. In a large nonstick skillet, heat oil over medium high heat. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8-12 minutes. Serve carnitas in tortillas with cilantro, onion, avocado and lime wedges.
These were very tasty. I served rice and also fresh pico de gallo, which was good in the tacos too. I had trouble finding the correct temperature for simmering the meat. It boiled over a few times. But the meat was delicious when it was done. This was great for a hot night. The toppings are all crisp and fresh.
Pork Carnitas (from EveryDay Food magazine)
2 lbs. pork shoulder, cut into 1-inch pieces
8 C water
4 garlic cloves minced
coarse salt and ground pepper
1 TBSP olive oil
1/2 C fresh orange juice
1/2 C milk
12 corn tortillas, warmed
fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges for serving
1. In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups of water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40-45 minutes. Drain well.
2. In a large nonstick skillet, heat oil over medium high heat. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8-12 minutes. Serve carnitas in tortillas with cilantro, onion, avocado and lime wedges.
These were very tasty. I served rice and also fresh pico de gallo, which was good in the tacos too. I had trouble finding the correct temperature for simmering the meat. It boiled over a few times. But the meat was delicious when it was done. This was great for a hot night. The toppings are all crisp and fresh.
Old friend, new recipe
We had a dear old friend over for dinner the other night. He's just returned from a year on the war front. It was wonderful to see him. He and my husband sat around and munched on crackers with cheese and bruchetta and olives while I cooked and then we just added this to the snacking table.
Steak Sandwiches with Sauteed Mushrooms and Spinach (from EveryDay Food magazine)
1 tsp vegetable oil
2 New York Strip steaks (shell steaks) (8 oz each)
coarse salt and ground pepper
1 medium yellow onion, thinly sliced
8 oz white button mushrooms, thinly sliced
1 TBSP red wine vinegar
1 bag (10 oz) baby spinach
4 tsp grainy or Dijon mustard
8 slices crusty bread, toasted
1. In a large skillet, heat oil over medium-high. Season both sides of steaks with salt and pepper. Cook steaks until medium-rare, about 5 minutes per side, flipping once. Transfer to plate: tent loosely with foil to keep warm.
2. Add onion to pan; season with salt and pepper. Cook until onion begins to soften, about 4 minutes. Add mushrooms; season with salt and pepper. Cook until mushrooms brown, about 6 minutes. Add vinegar and any accumulated juices from the steaks; cook until evaporated, about 30 seconds. Transfer mushroom mixture to a medium bowl. Add spinach to pan; season with salt and pepper. Cook stirring, until wilted, about 3 minutes.
3. Thinly slice steaks against the grain. Spread mustard on four slices of bread. Dividing evenly, top with sliced steak, mushroom mixture and spinach. Top with remaining bread. Serve immediately.
The bread I got was not huge, so sandwiches were a little tricky. Since we were noshing anyway, I let everyone build their own sandwiches. I also served macaroni salad. The steaks were delicious and the veggies were outstanding this way. The red wine vinegar was key.
Steak Sandwiches with Sauteed Mushrooms and Spinach (from EveryDay Food magazine)
1 tsp vegetable oil
2 New York Strip steaks (shell steaks) (8 oz each)
coarse salt and ground pepper
1 medium yellow onion, thinly sliced
8 oz white button mushrooms, thinly sliced
1 TBSP red wine vinegar
1 bag (10 oz) baby spinach
4 tsp grainy or Dijon mustard
8 slices crusty bread, toasted
1. In a large skillet, heat oil over medium-high. Season both sides of steaks with salt and pepper. Cook steaks until medium-rare, about 5 minutes per side, flipping once. Transfer to plate: tent loosely with foil to keep warm.
2. Add onion to pan; season with salt and pepper. Cook until onion begins to soften, about 4 minutes. Add mushrooms; season with salt and pepper. Cook until mushrooms brown, about 6 minutes. Add vinegar and any accumulated juices from the steaks; cook until evaporated, about 30 seconds. Transfer mushroom mixture to a medium bowl. Add spinach to pan; season with salt and pepper. Cook stirring, until wilted, about 3 minutes.
3. Thinly slice steaks against the grain. Spread mustard on four slices of bread. Dividing evenly, top with sliced steak, mushroom mixture and spinach. Top with remaining bread. Serve immediately.
The bread I got was not huge, so sandwiches were a little tricky. Since we were noshing anyway, I let everyone build their own sandwiches. I also served macaroni salad. The steaks were delicious and the veggies were outstanding this way. The red wine vinegar was key.
Tuesday, June 22, 2010
Never Get Off the Boat
I never use mangoes in anything but this sounded so good, I gave it a shot.
Green Mango Salad (from EveryDay Food magazine)
2 TBSP fresh lime juice, plus more to taste
2 TBSP fish sauce (nam pla), plus more to taste
1 tsp sugar, plus more to taste
2 green mangoes, peeled, pitted, and cut into thin strips
3 scallions, very thinly sliced
1/4 C fresh cilantro leaves
1/4 C fresh mint leaves, chopped
2 TBSP chopped peanuts
1/2 tsp red-pepper flakes
In a large bowl, whisk together lime juice, fish sauce, and sugar until sugar dissolves. Add mangoes, scallions, cilantro and mint and toss to coat. Taste and adjust seasonings as desired. Top with chopped peanuts and red-pepper flakes.
I loved this. It was fresh, juicy, sweet, sour and salty all at once. I served it with grilled pork chops and take-and-bake bread. It would be good with chicken or fish as well. My husband liked it, but wouldn't be super excited if I made it again. He isn't much of a fruit or veggie person, so take that for what it is. The proportions, taste-wise, for the dressing were great, but it seemed like a lot of dressing to me. I'd probably add another mango if I made it again. Also, I would take suggestions on the best way to pit and slice a mango.
Green Mango Salad (from EveryDay Food magazine)
2 TBSP fresh lime juice, plus more to taste
2 TBSP fish sauce (nam pla), plus more to taste
1 tsp sugar, plus more to taste
2 green mangoes, peeled, pitted, and cut into thin strips
3 scallions, very thinly sliced
1/4 C fresh cilantro leaves
1/4 C fresh mint leaves, chopped
2 TBSP chopped peanuts
1/2 tsp red-pepper flakes
In a large bowl, whisk together lime juice, fish sauce, and sugar until sugar dissolves. Add mangoes, scallions, cilantro and mint and toss to coat. Taste and adjust seasonings as desired. Top with chopped peanuts and red-pepper flakes.
I loved this. It was fresh, juicy, sweet, sour and salty all at once. I served it with grilled pork chops and take-and-bake bread. It would be good with chicken or fish as well. My husband liked it, but wouldn't be super excited if I made it again. He isn't much of a fruit or veggie person, so take that for what it is. The proportions, taste-wise, for the dressing were great, but it seemed like a lot of dressing to me. I'd probably add another mango if I made it again. Also, I would take suggestions on the best way to pit and slice a mango.
Thursday, June 17, 2010
It Helps to be a Boy Scout
I was very excited when my recipe magazine showed up this month because it included the recipe for something I've always wanted to try: summer rolls. I often pick these up for lunch and assumed it couldn't be too hard to make them, but I didn't know what materials I would need. But now I know.
Summer Rolls (from Everyday Food magazine)
4 oz vermicelli rice noodles
8-inch spring-roll wrappers
1/2 lb. medium shrimp, peeled, cooked, deveined and halved lengthwise
1/2 C fresh mint leaves
1 medium carrot, cut into matchsticks (1 1/2 C)
1 bunch chives
1. Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring roll wrapper at a time, soak until pliable, about 20 seconds. Transfer to a flat surface and smooth.
2. Place a layer of shrimp, carrots and mint on the bottom third of the wrapper, leaving 1/2 inch border. Top with a portion of noodles and then another layer of fillings.
3. Fold bottom of wrapper tightly over fillings.
4. Roll over once, tuck in sides, and place 3 chives along the leading edge. Continue rolling until all fillings are completely enclosed. Transfer to a plate and cover with a damp paper towel. Repeat, making 8 summer rolls. Serve immediately with dipping sauces (see below) or refrigerate up to 2 hours.
So, the key here is preparation. You need to get all of your fillings prepped before you begin. There were two alternate filling recipes (I'll include them below) but you can basically use anything you like in these. I bought vermicelli noodles, but I somehow ended up with wheat ones instead of rice ones. Ask your grocer. I was only able to find the noodles and wrappers at Whole Foods. You may need to hit an Asian Grocery store to stock up. I did the shrimp, carrots, cucumbers, lettuce, basil, mint and chives. I alternated the mint and basil as fillers. (I used herbs and lettuce from my garden. I'm so fancy.) Once you soak the wrappers for a few seconds, they become pliable and you need to fill and roll them immediately. So do all of your slicing and chopping and have everything assembled within reach in bowls or piles. I lad the wrapper on a cutting board and it worked very well. I did not cover them with the damp paper towel as I went and we ate them right away, so they didn't dry out. I imagine the longer you need to keep them, the more important the damp towel becomes. These would be great for a party. I served them with Sesame Noodles and had minimal leftovers.
Dipping Sauces:
Creamy Peanut Dipping Sauce
1/2 C natural creamy peanut butter
1/2 C warm water
1/4 C fresh lime juice (about 2 limes)
1 TBSP soy sauce
4 tsp sugar
1/4 C chopped roasted peanuts
In a medium bowl, whisk together peanut butter and water until smooth. Whisk in lime juice, soy sauce and sugar. Sprinkle with chopped peanuts just before serving.
Spicy Hoisin Dipping Sauce
1/2 C hoison sauce
3 TBSP chili sauce (they recommend sambal oelek, I used sriacha sauce, aka rooster sauce)
2 tsp white vinegar
1/4 C water
Whisk together all ingredients until smooth.
Alternate fillings:
Chicken Mango Summer Rolls
4 oz. chicken cutlets cooked and shredded
1/4 C fresh cilantro leaves
1 medium carrot, cut into matchsticks (1 1/4 C)
1 small ripe mango, peeled and thinly sliced
Vegetarian Summer Rolls
1 avocado, thinly sliced
1/2 C fresh basil leaves
1 medium carrot, cut into matchsticks (1 1/4 C)
1 small cucumber cut into matchsticks (3/4 C)
Summer Rolls (from Everyday Food magazine)
4 oz vermicelli rice noodles
8-inch spring-roll wrappers
1/2 lb. medium shrimp, peeled, cooked, deveined and halved lengthwise
1/2 C fresh mint leaves
1 medium carrot, cut into matchsticks (1 1/2 C)
1 bunch chives
1. Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring roll wrapper at a time, soak until pliable, about 20 seconds. Transfer to a flat surface and smooth.
2. Place a layer of shrimp, carrots and mint on the bottom third of the wrapper, leaving 1/2 inch border. Top with a portion of noodles and then another layer of fillings.
3. Fold bottom of wrapper tightly over fillings.
4. Roll over once, tuck in sides, and place 3 chives along the leading edge. Continue rolling until all fillings are completely enclosed. Transfer to a plate and cover with a damp paper towel. Repeat, making 8 summer rolls. Serve immediately with dipping sauces (see below) or refrigerate up to 2 hours.
So, the key here is preparation. You need to get all of your fillings prepped before you begin. There were two alternate filling recipes (I'll include them below) but you can basically use anything you like in these. I bought vermicelli noodles, but I somehow ended up with wheat ones instead of rice ones. Ask your grocer. I was only able to find the noodles and wrappers at Whole Foods. You may need to hit an Asian Grocery store to stock up. I did the shrimp, carrots, cucumbers, lettuce, basil, mint and chives. I alternated the mint and basil as fillers. (I used herbs and lettuce from my garden. I'm so fancy.) Once you soak the wrappers for a few seconds, they become pliable and you need to fill and roll them immediately. So do all of your slicing and chopping and have everything assembled within reach in bowls or piles. I lad the wrapper on a cutting board and it worked very well. I did not cover them with the damp paper towel as I went and we ate them right away, so they didn't dry out. I imagine the longer you need to keep them, the more important the damp towel becomes. These would be great for a party. I served them with Sesame Noodles and had minimal leftovers.
Dipping Sauces:
Creamy Peanut Dipping Sauce
1/2 C natural creamy peanut butter
1/2 C warm water
1/4 C fresh lime juice (about 2 limes)
1 TBSP soy sauce
4 tsp sugar
1/4 C chopped roasted peanuts
In a medium bowl, whisk together peanut butter and water until smooth. Whisk in lime juice, soy sauce and sugar. Sprinkle with chopped peanuts just before serving.
Spicy Hoisin Dipping Sauce
1/2 C hoison sauce
3 TBSP chili sauce (they recommend sambal oelek, I used sriacha sauce, aka rooster sauce)
2 tsp white vinegar
1/4 C water
Whisk together all ingredients until smooth.
Alternate fillings:
Chicken Mango Summer Rolls
4 oz. chicken cutlets cooked and shredded
1/4 C fresh cilantro leaves
1 medium carrot, cut into matchsticks (1 1/4 C)
1 small ripe mango, peeled and thinly sliced
Vegetarian Summer Rolls
1 avocado, thinly sliced
1/2 C fresh basil leaves
1 medium carrot, cut into matchsticks (1 1/4 C)
1 small cucumber cut into matchsticks (3/4 C)
Wednesday, June 16, 2010
Enchiladas the Easy Way
I made this last week when Grandma was in town. I love the recipe but it's really too much for just three people. It's a great cook-ahead recipe, always a crowd pleaser, and even better the second day. It is essentially a Mexican lasagna.
Chicken Enchilada Casserole (from Kristy)
2.5 to 3 lbs cooked chicken, shredded
10-12 corn tortillas
4 green onions, sliced
2 15 oz cans green chile enchilada sauce
8 oz shredded Monterey Jack cheese
1 16 oz sour cream
6-8 oz light or whipping cream
1. Grease a 9X13 inch casserole dish. Preheat oven to 350. Pour enough enchilada sauce to cover the bottom. Lay half of the tortillas flat on top of the sauce. Sprinkle half the chicken, green onions, and cheese on the tortillas, then cover with enchilada sauce.
2. Make another layer of the remaining tortillas, topped with chicken.
3. Combine sour cream and light/whipping cream until smooth and pour over chicken. Cover with remaining enchilada sauce, then top with remaining green onions and cheese.
4. Bake at 350 for 30 minutes or until bubbly.
I always cook the chicken in the slow cooker covered with salsa. It gives it extra flavor and makes it far easier to shred. I find I need 12 tortillas to cover the whole pan. If you want to make this healthier, it work just as well with low-fat cheese, fat free sour cream and fat free half and half. I serve this with a side of beans and salad.
Chicken Enchilada Casserole (from Kristy)
2.5 to 3 lbs cooked chicken, shredded
10-12 corn tortillas
4 green onions, sliced
2 15 oz cans green chile enchilada sauce
8 oz shredded Monterey Jack cheese
1 16 oz sour cream
6-8 oz light or whipping cream
1. Grease a 9X13 inch casserole dish. Preheat oven to 350. Pour enough enchilada sauce to cover the bottom. Lay half of the tortillas flat on top of the sauce. Sprinkle half the chicken, green onions, and cheese on the tortillas, then cover with enchilada sauce.
2. Make another layer of the remaining tortillas, topped with chicken.
3. Combine sour cream and light/whipping cream until smooth and pour over chicken. Cover with remaining enchilada sauce, then top with remaining green onions and cheese.
4. Bake at 350 for 30 minutes or until bubbly.
I always cook the chicken in the slow cooker covered with salsa. It gives it extra flavor and makes it far easier to shred. I find I need 12 tortillas to cover the whole pan. If you want to make this healthier, it work just as well with low-fat cheese, fat free sour cream and fat free half and half. I serve this with a side of beans and salad.
Wednesday, June 2, 2010
Italian for "Pounded". Really.
I apologize for being so long between posts. I was fighting an upper respiratory goo and so was relying on my standby recipes to get me through. But I'm better now and back in the cooking saddle. Tonight, we tried an Italian standard that I've been afraid to attempt in the past.
Basic Basil Pesto (from EveryDay Food magazine)
coarse salt and ground pepper
1 garlic clove, peeled
1/4 C toasted pine nuts
3 C packed fresh basil leaves (2 1/2 oz)
1/2 C extra-virgin olive oil
1/4 C freshly grated Parmesan
On a cutting board, sprinkle 1/4 tsp salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste. Add to a food processor with pine nuts, basil, and 1 TBSP oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper. (makes 3/4 C)
To store: place pesto in an airtight container with plastic wrap pressed against the surface so it doesn't oxidize and turn brown (this happens quickly). Refrigerate, up to 2 days or freeze up to three months.
I loved this. I think the key is toasting the pine nuts. I did not have Parmesan but Romano and it was lovely. I think I used the right amount of basil. I used two bunches but I weighed them and I think I was close.
I made ridged Mostaccioli (basically a Penne with grooves) since it held onto the pesto. I seasoned some shrimp with salt and pepper and sauteed them in the pan I used to toast the pine nuts. I tossed them with the pasta and pesto. Delicious. I also had pesto left over. I may use it to make chicken salad.
Basic Basil Pesto (from EveryDay Food magazine)
coarse salt and ground pepper
1 garlic clove, peeled
1/4 C toasted pine nuts
3 C packed fresh basil leaves (2 1/2 oz)
1/2 C extra-virgin olive oil
1/4 C freshly grated Parmesan
On a cutting board, sprinkle 1/4 tsp salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste. Add to a food processor with pine nuts, basil, and 1 TBSP oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper. (makes 3/4 C)
To store: place pesto in an airtight container with plastic wrap pressed against the surface so it doesn't oxidize and turn brown (this happens quickly). Refrigerate, up to 2 days or freeze up to three months.
I loved this. I think the key is toasting the pine nuts. I did not have Parmesan but Romano and it was lovely. I think I used the right amount of basil. I used two bunches but I weighed them and I think I was close.
I made ridged Mostaccioli (basically a Penne with grooves) since it held onto the pesto. I seasoned some shrimp with salt and pepper and sauteed them in the pan I used to toast the pine nuts. I tossed them with the pasta and pesto. Delicious. I also had pesto left over. I may use it to make chicken salad.
Thursday, May 20, 2010
Fiesta Time! Ole!
I am still recovering from our fiesta last weekend. We did a much better job this year in not overbuying on food. I think we finally finished the tortillas my husband bought for last year's fiesta. We provided the main course and the drinks. Our wonderful guests helped with appetizers and desserts.
Carne Asada (From Tabrin)
flank steak
Pace picante sauce
Wishbone Italian salad dressing
You want to put the flank steak into a ziploc bag and cover it with equal amounts of picante and dressing until covered. I usually mix the two in a bowl and whisk them together and then pour it over the meat. I did 3-4 lbs of meat per bag and used two large picantes and two extra large dressings for about 14-16 lbs of meat all together. Let it marinate overnight, flipping the bag occasionally. Grill over medium high heat and then slice across the grain for burrito filling. We put out the usual fixings for the burritos. Fill them however you like. We also had rice and beans on the side.
Spicy Black Beans (my own recipe)
2 15 oz cans clack beans, drained and rinsed
1 11 oz can shoepeg corn
1 10 oz can Rotel chopped tomatoes with green chiles
2 4 oz cans chopped green chiles
1/4- 1/2 C Sofrito sauce ( I use Goya)
1 TBSP oil
Cumin, white pepper and black pepper to taste
Heat the oil and spices in a large saucepan until fragrant. Add beans and corn. Stir in chiles and tomatoes along with sofrito sauce until blended. Simmer until hot throughout.
I sometimes make this with pork as well. Just cube 1-2 lbs boneless, center cut pork chops. Cook thoroughly in the oil before adding the beans.
We also made margaritas. I do not believe in bottles of mix, but with a crowd, I'm not going to squeeze limes for each drink either. This is my compromise:
Margaritas (my plan)
1 can of Minute Maid Limeade
1/2 to 3/4 can of tequila
1/4 to 1/2 can tripe sec
ice
Dump the limeade and booze in the blender. Fill with ice. Blend. I drink mine with salt, but to each his own.
Instant party.
Carne Asada (From Tabrin)
flank steak
Pace picante sauce
Wishbone Italian salad dressing
You want to put the flank steak into a ziploc bag and cover it with equal amounts of picante and dressing until covered. I usually mix the two in a bowl and whisk them together and then pour it over the meat. I did 3-4 lbs of meat per bag and used two large picantes and two extra large dressings for about 14-16 lbs of meat all together. Let it marinate overnight, flipping the bag occasionally. Grill over medium high heat and then slice across the grain for burrito filling. We put out the usual fixings for the burritos. Fill them however you like. We also had rice and beans on the side.
Spicy Black Beans (my own recipe)
2 15 oz cans clack beans, drained and rinsed
1 11 oz can shoepeg corn
1 10 oz can Rotel chopped tomatoes with green chiles
2 4 oz cans chopped green chiles
1/4- 1/2 C Sofrito sauce ( I use Goya)
1 TBSP oil
Cumin, white pepper and black pepper to taste
Heat the oil and spices in a large saucepan until fragrant. Add beans and corn. Stir in chiles and tomatoes along with sofrito sauce until blended. Simmer until hot throughout.
I sometimes make this with pork as well. Just cube 1-2 lbs boneless, center cut pork chops. Cook thoroughly in the oil before adding the beans.
We also made margaritas. I do not believe in bottles of mix, but with a crowd, I'm not going to squeeze limes for each drink either. This is my compromise:
Margaritas (my plan)
1 can of Minute Maid Limeade
1/2 to 3/4 can of tequila
1/4 to 1/2 can tripe sec
ice
Dump the limeade and booze in the blender. Fill with ice. Blend. I drink mine with salt, but to each his own.
Instant party.
Thursday, May 6, 2010
Dinner with the in-laws
My in-laws are in town and I used them as guinea pigs for new recipes. Thank goodness we had a happy ending.
Pork Milanese with Arugula Salad (from EveryDay Food magazine)
1 small garlic clove, minced
2 TBSP fresh lemon juice
2 TBSP extra virgin olive oil
coarse salt and ground pepper
1 C all-purpose flour
1 1/2 lbs pork cutlets (1/4 inch thick)
2 TBSP vegetable oil, plus more if needed
3 C baby arugula
1 head radicchio or endive, or a combination, thinly sliced
1/3 C red onion, thinly sliced
1. In a small bowl, whisk together garlic, lemon juice, olive oil, salt and pepper. Set dressing aside. Place flour in a small bowl (I used a glass pie dish). Season pork with salt and pepper and dredge in flour, shaking off excess.
2. In a large skillet, heat vegetable oil over medium high heat. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not crowd cutlets). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to large platter.
3. In a large bowl, toss arugula, radicchio and onion with dressing. The top cutlets with salad.
I served this with pan fried gnocchi:
Prepare one package of store-bought gnocchi as directed. Drain well. Melt 2 TBSP butter in a skillet. When it is sizzling, add gnocchi in one layer. Cook over medium heat, undisturbed, until the bottom of the gnocchi are golden brown. You can toss the gnocchi with some cheese if you desire.
This was a really delicious meal and also pretty to look at. The bitter greens with the simple lemon dressing went perfectly with the pork and the gnocchi were a lovely anchor. I will certainly be making this again.
Pork Milanese with Arugula Salad (from EveryDay Food magazine)
1 small garlic clove, minced
2 TBSP fresh lemon juice
2 TBSP extra virgin olive oil
coarse salt and ground pepper
1 C all-purpose flour
1 1/2 lbs pork cutlets (1/4 inch thick)
2 TBSP vegetable oil, plus more if needed
3 C baby arugula
1 head radicchio or endive, or a combination, thinly sliced
1/3 C red onion, thinly sliced
1. In a small bowl, whisk together garlic, lemon juice, olive oil, salt and pepper. Set dressing aside. Place flour in a small bowl (I used a glass pie dish). Season pork with salt and pepper and dredge in flour, shaking off excess.
2. In a large skillet, heat vegetable oil over medium high heat. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not crowd cutlets). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to large platter.
3. In a large bowl, toss arugula, radicchio and onion with dressing. The top cutlets with salad.
I served this with pan fried gnocchi:
Prepare one package of store-bought gnocchi as directed. Drain well. Melt 2 TBSP butter in a skillet. When it is sizzling, add gnocchi in one layer. Cook over medium heat, undisturbed, until the bottom of the gnocchi are golden brown. You can toss the gnocchi with some cheese if you desire.
This was a really delicious meal and also pretty to look at. The bitter greens with the simple lemon dressing went perfectly with the pork and the gnocchi were a lovely anchor. I will certainly be making this again.
Dinner, all wrapped up
I'm always looking for good, light meals for the summer months. This one fit the bill.
Stir-Fried Turkey in Lettuce Wraps (from EveryDay Food Magazine)
1/4 C soy sauce
4 tsp fish sauce
4 tsp sugar
1 TBSP vegetable oil
1 large shallot, finely chopped
2 TBSP minced peeled fresh ginger
2 garlic cloves, minced
1 small jalapeno or serrano chile, seeded and finely chopped
1 lb. ground turkey (you can use chicken, pork or beef as well. I used chicken.)
2 large heads Bibb, Boston or iceberg lettuce, leave separated
1. In a small bowl, combine soy sauce, fish sauce and sugar. Stir until sugar dissolves and set sauce aside.
2. Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic and chile and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, about 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce. Serve with thinly sliced scallions, shredded carrots and lime wedges.
I served these with rice on the side. It was a light and delicious meal. It was quick to prepare and my son even really liked the meat prepared this way. He ate his with his rice instead of in a lettuce leaf. Despite the jalapeno, they were not especially spicy, just flavorful. These would even be pretty good for a buffet table since they require no utensils to eat. I great low-carb option for dinner.
Stir-Fried Turkey in Lettuce Wraps (from EveryDay Food Magazine)
1/4 C soy sauce
4 tsp fish sauce
4 tsp sugar
1 TBSP vegetable oil
1 large shallot, finely chopped
2 TBSP minced peeled fresh ginger
2 garlic cloves, minced
1 small jalapeno or serrano chile, seeded and finely chopped
1 lb. ground turkey (you can use chicken, pork or beef as well. I used chicken.)
2 large heads Bibb, Boston or iceberg lettuce, leave separated
1. In a small bowl, combine soy sauce, fish sauce and sugar. Stir until sugar dissolves and set sauce aside.
2. Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic and chile and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, about 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce. Serve with thinly sliced scallions, shredded carrots and lime wedges.
I served these with rice on the side. It was a light and delicious meal. It was quick to prepare and my son even really liked the meat prepared this way. He ate his with his rice instead of in a lettuce leaf. Despite the jalapeno, they were not especially spicy, just flavorful. These would even be pretty good for a buffet table since they require no utensils to eat. I great low-carb option for dinner.
Monday, May 3, 2010
A Different Kind of Salad
I had some leftover french bread that was going to go stale. I realized I had a perfect recipe to solve my problem.
Panzanella (from Julie O.)
2 tomatoes, cut into bite size pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 C fresh basil leaves, torn into small pieces
1/2 C extra virgin olive oil
3 TBSP balsamic or red wine vinegar
salt and fresh ground pepper
6-8 thick-cut slices of crusty baguette bread
In a bowl, combine tomatoes, cucumber, onion and basil. Drizzle with oil and vinegar, season with salt and pepper and toss well. Place half the bread in a wide, shallow bowl. Spoon half the vegetables over bread. Layer remaining bread on top and then remaining vegetables. Cover and refrigerate for one hour. Toss salad and adjust seasonings as needed. If bread is dry, add a little oil or vinegar. Serve immediately.
I serve this with the orecchiette with bacon and tomato sauce. I did not have fresh basil (and my husband doesn't really care for it), so I substituted dried basil and added a little oregano too. It's better with fresh, but dried works in a pinch. Very tasty and would be nice with any grilled meat or light Italian dish.
Panzanella (from Julie O.)
2 tomatoes, cut into bite size pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 C fresh basil leaves, torn into small pieces
1/2 C extra virgin olive oil
3 TBSP balsamic or red wine vinegar
salt and fresh ground pepper
6-8 thick-cut slices of crusty baguette bread
In a bowl, combine tomatoes, cucumber, onion and basil. Drizzle with oil and vinegar, season with salt and pepper and toss well. Place half the bread in a wide, shallow bowl. Spoon half the vegetables over bread. Layer remaining bread on top and then remaining vegetables. Cover and refrigerate for one hour. Toss salad and adjust seasonings as needed. If bread is dry, add a little oil or vinegar. Serve immediately.
I serve this with the orecchiette with bacon and tomato sauce. I did not have fresh basil (and my husband doesn't really care for it), so I substituted dried basil and added a little oregano too. It's better with fresh, but dried works in a pinch. Very tasty and would be nice with any grilled meat or light Italian dish.
We Even Talked About the Book
I hosted book club at my house on Thursday. So I tried out a bunch of new recipes on my unsuspecting ladies. They were an overwhelming success. We ate and laughed and even talked about The Girl with the Dragon Tattoo (which I very much enjoyed, by the by).
Salted Toffee-Chocolate Squares (from EveryDay Food magazine)
13 graham crackers
1 bag (8 oz) toffee bits
1 1/2 C coarsely chopped toasted natural almonds
1/2 C sugar
1 C (2 sticks) unsalted butter
3/4 C (4 oz) bittersweet chocolate chopped or chocolate chips
3/4 tsp coarse salt
1. Preheat oven to 350. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
2. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2 inch squares. Let cool completely on sheet on wire rack. (Store in an airtight container, up to one week.)
This one was the biggest hit. It's very simple to make delicious. I was only able to fit 12 crackers onto my cookie sheet. I used slivered almonds that I toasted a bit in the oven before using. I also used Hersey's Special Dark chocolate chips. I would sprinkle the salt by hand so it is fairly even.
Mexican Hot Chocolate Cookies (from EveryDay food magazine)
2 1/4 C all-purpose flour
1/2 C unsweetened cocoa powder
2 teaspoons cream of tartar
1 tsp baking soda
1/2 tsp coarse salt
1 C (2 sticks) unsalted butter, room temperature
1 3/4 C sugar
2 large eggs
2 tsp cinnamon
1/2 tsp chili powder (optional)
1. Preheat oven to 400, with racks in the upper and lower thirds. Line two baking sheets with parchment paper. In a medium bowl sift together flour, cocoa powder, cream of tartar, baking soda and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 C of sugar on medium speed until light a fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
2. In a small bowl, combine 1/4 C sugar, cinnamon and chili powder, if using. Using heaping tablespoons, form balls, of dough and roll in cinnamon-sugar mixture. Place about three inches apart on baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to one week)
These were also terrific. They make really big cookies, so limit yourself to 8 to a sheet. It makes 32. I used the chili powder and it is very subtle, but adds a great balance. My son loved these. A word of warning, the dough was stickier than I expected. Roll lightly between your palms and get them into the cinnamon-sugar quickly.
White Bean Dip (from EveryDay Food magazine)
2 cans (15.5 oz each) cannellini beans, rinsed and drained
3 TBSP extra-virgin olive oil
1-2 TBSP red wine vinegar
1/4 C water
2 tsp finely chopped fresh rosemary
coarse salt and ground pepper to taste
In a food processor, combine beans, olive oil, vinegar, and water. Process until smooth, adding more water if necessary. Add rosemary and pulse until combined. Season with salt and pepper. Transfer to serving bowl and drizzle with a little oil.
This was very tasty, though no match for the toffee bars. I served it with french bread.
Chili-Lime Cashews (from EveryDay Food magazine)
2 1/2 tsp coarse salt
1 tsp finely grated lime zest
2 TBSP dark brown sugar
1/2 tsp red pepper flakes
1 large egg white
3 C raw cashews
1. Preheat oven to 350. Line rimmed baking sheet with parchment paper. In a medium bowl, using the back of a wooden spoon, grind salt and lime zest. Add brown sugar , red pepper flakes and egg white and whisk until frothy. Add cashews and toss to coat.
2. Spread cashew mixture in a single layer on baking sheet. Bake until golden, 20 minutes. Let cool completely.
These were delicious. Spicy and salty and citrusy. So yummy. Perfect for all of your noshing needs. I got my cashews at Trader Joe's, but I'm sure you could find them at Whole Foods or other upscale market. I couldn't find raw ones at my regular grocery store. The bag I bought was one pound and it was just more than 3 cups. Perfect.
Salted Toffee-Chocolate Squares (from EveryDay Food magazine)
13 graham crackers
1 bag (8 oz) toffee bits
1 1/2 C coarsely chopped toasted natural almonds
1/2 C sugar
1 C (2 sticks) unsalted butter
3/4 C (4 oz) bittersweet chocolate chopped or chocolate chips
3/4 tsp coarse salt
1. Preheat oven to 350. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
2. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2 inch squares. Let cool completely on sheet on wire rack. (Store in an airtight container, up to one week.)
This one was the biggest hit. It's very simple to make delicious. I was only able to fit 12 crackers onto my cookie sheet. I used slivered almonds that I toasted a bit in the oven before using. I also used Hersey's Special Dark chocolate chips. I would sprinkle the salt by hand so it is fairly even.
Mexican Hot Chocolate Cookies (from EveryDay food magazine)
2 1/4 C all-purpose flour
1/2 C unsweetened cocoa powder
2 teaspoons cream of tartar
1 tsp baking soda
1/2 tsp coarse salt
1 C (2 sticks) unsalted butter, room temperature
1 3/4 C sugar
2 large eggs
2 tsp cinnamon
1/2 tsp chili powder (optional)
1. Preheat oven to 400, with racks in the upper and lower thirds. Line two baking sheets with parchment paper. In a medium bowl sift together flour, cocoa powder, cream of tartar, baking soda and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 C of sugar on medium speed until light a fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
2. In a small bowl, combine 1/4 C sugar, cinnamon and chili powder, if using. Using heaping tablespoons, form balls, of dough and roll in cinnamon-sugar mixture. Place about three inches apart on baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to one week)
These were also terrific. They make really big cookies, so limit yourself to 8 to a sheet. It makes 32. I used the chili powder and it is very subtle, but adds a great balance. My son loved these. A word of warning, the dough was stickier than I expected. Roll lightly between your palms and get them into the cinnamon-sugar quickly.
White Bean Dip (from EveryDay Food magazine)
2 cans (15.5 oz each) cannellini beans, rinsed and drained
3 TBSP extra-virgin olive oil
1-2 TBSP red wine vinegar
1/4 C water
2 tsp finely chopped fresh rosemary
coarse salt and ground pepper to taste
In a food processor, combine beans, olive oil, vinegar, and water. Process until smooth, adding more water if necessary. Add rosemary and pulse until combined. Season with salt and pepper. Transfer to serving bowl and drizzle with a little oil.
This was very tasty, though no match for the toffee bars. I served it with french bread.
Chili-Lime Cashews (from EveryDay Food magazine)
2 1/2 tsp coarse salt
1 tsp finely grated lime zest
2 TBSP dark brown sugar
1/2 tsp red pepper flakes
1 large egg white
3 C raw cashews
1. Preheat oven to 350. Line rimmed baking sheet with parchment paper. In a medium bowl, using the back of a wooden spoon, grind salt and lime zest. Add brown sugar , red pepper flakes and egg white and whisk until frothy. Add cashews and toss to coat.
2. Spread cashew mixture in a single layer on baking sheet. Bake until golden, 20 minutes. Let cool completely.
These were delicious. Spicy and salty and citrusy. So yummy. Perfect for all of your noshing needs. I got my cashews at Trader Joe's, but I'm sure you could find them at Whole Foods or other upscale market. I couldn't find raw ones at my regular grocery store. The bag I bought was one pound and it was just more than 3 cups. Perfect.
Wednesday, April 28, 2010
I do live in the south now
I've recently discovered the ease and joy of grits. Seriously. Apparently, you don't need to be a born-and-bred southerner to make them.
Shrimp and Andouille with Grits (from EveryDay Food magazine)
coarse salt and ground pepper
1 C quick-cooking grits
2 tsp vegetable oil
1/2 lb. andouille sausage, sliced into 1/4-inch rounds
2 garlic cloves, minced
2 scallions, white and green parts separated and thinly sliced
4 tsp all-purpose flour
1 1/4 C low-sodium chicken broth
1/4 C heavy cream
1 lb. medium shrimp, peeled and deveined
1. In a medium saucepan, bring 5 cups of water and 1 tsp salt to a boil over high. Whisk in grits and cook, stirring constantly, until thickened, about 2 minutes. Reduce heat and simmer 15 minutes.
2. Meanwhile, in a large skillet, heat oil over medium-high. Add sausage and cook until golden, 3 to 5 minutes. With a slotted spoon, transfer sausage to a plate and reduce heat to medium. Add garlic and scallion whites to skillet and cook until fragrant, about 30 seconds. Stir in flour. Whisk in broth and cream. Cook, sirring and scraping up browned bits from skillet, until thickened, about 3 minutes. Add shrimp and sausage and cook, stirring constantly, until shrimp are opaque throughout, about 5 minutes. To serve, top grits with shrimp mixture and sprinkle with scallion greens.
They recommend serving this with broiled tomato halves, but my husband would sooner chew his own foot off than eat broiled tomato halves. I made some green beans and some take-and-bake bread and, voila, y'all! (as they say in these parts), dinner is served.
This was pretty quick and very tasty. I made it with extra sausage since my little guy typically loves sausage, but this sausage he thought was too spicy. I used smoked chicken andouille sausage from Trader Joe's. Yummy. The recipe says you can use kielbasa if you can't find andouille. This makes four pretty generous servings. Make sure you dip your bread in the sauce.
Shrimp and Andouille with Grits (from EveryDay Food magazine)
coarse salt and ground pepper
1 C quick-cooking grits
2 tsp vegetable oil
1/2 lb. andouille sausage, sliced into 1/4-inch rounds
2 garlic cloves, minced
2 scallions, white and green parts separated and thinly sliced
4 tsp all-purpose flour
1 1/4 C low-sodium chicken broth
1/4 C heavy cream
1 lb. medium shrimp, peeled and deveined
1. In a medium saucepan, bring 5 cups of water and 1 tsp salt to a boil over high. Whisk in grits and cook, stirring constantly, until thickened, about 2 minutes. Reduce heat and simmer 15 minutes.
2. Meanwhile, in a large skillet, heat oil over medium-high. Add sausage and cook until golden, 3 to 5 minutes. With a slotted spoon, transfer sausage to a plate and reduce heat to medium. Add garlic and scallion whites to skillet and cook until fragrant, about 30 seconds. Stir in flour. Whisk in broth and cream. Cook, sirring and scraping up browned bits from skillet, until thickened, about 3 minutes. Add shrimp and sausage and cook, stirring constantly, until shrimp are opaque throughout, about 5 minutes. To serve, top grits with shrimp mixture and sprinkle with scallion greens.
They recommend serving this with broiled tomato halves, but my husband would sooner chew his own foot off than eat broiled tomato halves. I made some green beans and some take-and-bake bread and, voila, y'all! (as they say in these parts), dinner is served.
This was pretty quick and very tasty. I made it with extra sausage since my little guy typically loves sausage, but this sausage he thought was too spicy. I used smoked chicken andouille sausage from Trader Joe's. Yummy. The recipe says you can use kielbasa if you can't find andouille. This makes four pretty generous servings. Make sure you dip your bread in the sauce.
Monday, April 26, 2010
Blackened is the New Black
Now that grilling season is upon us, I broke out the old blackening recipe. This is a recipe I found years ago when we lived in Pensacola. I believe it was in a handout from the local seafood market. I used it the first time on approximately 800 lbs. of fish my roommates caught on a charter boat. It's great on fish or chicken. This time I tried it on chicken.
Blackening Spice
3 TBSP paprika
1 TBSP salt
1/2 TBSP granulated garlic
1 tsp onion powder
1/2 - 1 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp white pepper
1 tsp oregano
1 tsp thyme
Blend all ingredients. Use to coat fish or chicken before grilling. Very spicy!
I used skin-on, bone-in chicken breasts. This makes enough to cover probably 4 average-sized pieces. It covers quite a bit of fish. I was out of cayenne pepper so I substituted an equal amount of chili powder which worked nicely. I served this with bacon-cheddar grits and veggies.
Blackening Spice
3 TBSP paprika
1 TBSP salt
1/2 TBSP granulated garlic
1 tsp onion powder
1/2 - 1 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp white pepper
1 tsp oregano
1 tsp thyme
Blend all ingredients. Use to coat fish or chicken before grilling. Very spicy!
I used skin-on, bone-in chicken breasts. This makes enough to cover probably 4 average-sized pieces. It covers quite a bit of fish. I was out of cayenne pepper so I substituted an equal amount of chili powder which worked nicely. I served this with bacon-cheddar grits and veggies.
Sunday, April 18, 2010
Fancy Pants Dinner
We had friends over for dinner and I started my menu with the salad. I built out from there.
Watermelon and feta salad with Serrano Chile vinaigrette (from Five & Ten restaurant via InStyle magazine)
1 C olive oil
2 TBSP fresh lime juice
2 TBSP champagne vinegar
2 tsp chopped fresh thyme
1 small shallot, minced
1 Serrano Chile, stemmed and sliced into small half-rounds
salt to taste
1 small seedless watermelon
1/3 lb. wedge feta cheese, sliced 1/8 inch think (about 12 slices)
1 bunch arugula
sliced serrano chile for garnish
1. In a jar with a tight-fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot, and serrano chile. Shake well. Season with salt to taste; chill in refrigerator.
2. Remove rind from watermelon and slice flesh into 3 inch squares.
3. To assemble salad, layer one piece of watermelon on one slice of feta. Repeat. Drizzle with vinaigrette and garnish with arugula and sliced serrano chile.
This is such a delicious salad and it's gorgeous as well. It is sweet and salty and tangy and spicy. I always forget what a hassle it is to pull off fresh thyme leaves, but it is worth it. While your plucking, you should pull off some thyme for
Garlic-Herb Crust for steaks(from Bon Appetit)
4 garlic cloves
8 fresh sage leaves
4 tsp fresh thyme leaves
4 tsp olive oil
4 tsp salt
1 1/2 tsp black pepper
With machine running, drop garlic into processor; blend until finely chopped. Add other ingredients, process until paste forms. Pat meat dry. Rub with paste. Cover, chill at least three hours. Grill steaks as desired.
I put this on 4 strip steaks. Delicious. It's a nice match to the salad. I served these with potatoes roasted with shallots, garlic and sage. It was a wonderful dinner.
Watermelon and feta salad with Serrano Chile vinaigrette (from Five & Ten restaurant via InStyle magazine)
1 C olive oil
2 TBSP fresh lime juice
2 TBSP champagne vinegar
2 tsp chopped fresh thyme
1 small shallot, minced
1 Serrano Chile, stemmed and sliced into small half-rounds
salt to taste
1 small seedless watermelon
1/3 lb. wedge feta cheese, sliced 1/8 inch think (about 12 slices)
1 bunch arugula
sliced serrano chile for garnish
1. In a jar with a tight-fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot, and serrano chile. Shake well. Season with salt to taste; chill in refrigerator.
2. Remove rind from watermelon and slice flesh into 3 inch squares.
3. To assemble salad, layer one piece of watermelon on one slice of feta. Repeat. Drizzle with vinaigrette and garnish with arugula and sliced serrano chile.
This is such a delicious salad and it's gorgeous as well. It is sweet and salty and tangy and spicy. I always forget what a hassle it is to pull off fresh thyme leaves, but it is worth it. While your plucking, you should pull off some thyme for
Garlic-Herb Crust for steaks(from Bon Appetit)
4 garlic cloves
8 fresh sage leaves
4 tsp fresh thyme leaves
4 tsp olive oil
4 tsp salt
1 1/2 tsp black pepper
With machine running, drop garlic into processor; blend until finely chopped. Add other ingredients, process until paste forms. Pat meat dry. Rub with paste. Cover, chill at least three hours. Grill steaks as desired.
I put this on 4 strip steaks. Delicious. It's a nice match to the salad. I served these with potatoes roasted with shallots, garlic and sage. It was a wonderful dinner.
Friday, April 16, 2010
You can call me honey
The Boy had karate tonight so we needed a quick, prep-ahead meal and this one fits the bill. Tasty too.
Honey-Teriyaki Chicken (from EveryDay Food magazine)
1/2 C honey
2 TBSP rice vinegar
2 TBSP soy sauce
4 garlic cloves, minced
2 TBSP peeled, grated ginger
1 TBSP coarse salt
1/2 tsp pepper
8 bone-in, skin-on chicken thighs
1. Preheat oven to 475. Line rimmed baking sheet with foil. In a large bowl, combine all but chicken and mix until combined. Add chicken and toss to coat.
2. Bake chicken, skin side up, basting occasionally with pan juices until well-browned and cooked through- 25-30 minutes. Serve chicken drizzled with pan juices.
I dip each chicken thigh in the sauce one at a time and place them on the baking sheet. Then I dump the leftover sauce over them before baking. My son and husband both love this one. I serve them with rice and...
Asian Cabbage Slaw (from EveryDay Food magazine)
2 TBSP fresh lime juice
2 TBSP rice vinegar
1 TBSP vegetable oil
2 tsp sugar
salt to taste
1/2 head small green cabbage or savoy cabbage
1 C cilantro leaves
4 scallions, cut into matchsticks
1 grated carrot
1/2 fresh jalapeno, minced
1. Combine first five ingredients for dressing in a large bowl. Whisk to combine.
2. Add vegetables to dressing and toss to combine.
I double this recipe mostly for practical reasons. What am I going to do with half a cabbage and half a jalapeno? I also generally use the vegetable peeler on the carrot instead of grating it. It's delicious and is great as leftovers. I made this yesterday for today to shorten my prep time.
Honey-Teriyaki Chicken (from EveryDay Food magazine)
1/2 C honey
2 TBSP rice vinegar
2 TBSP soy sauce
4 garlic cloves, minced
2 TBSP peeled, grated ginger
1 TBSP coarse salt
1/2 tsp pepper
8 bone-in, skin-on chicken thighs
1. Preheat oven to 475. Line rimmed baking sheet with foil. In a large bowl, combine all but chicken and mix until combined. Add chicken and toss to coat.
2. Bake chicken, skin side up, basting occasionally with pan juices until well-browned and cooked through- 25-30 minutes. Serve chicken drizzled with pan juices.
I dip each chicken thigh in the sauce one at a time and place them on the baking sheet. Then I dump the leftover sauce over them before baking. My son and husband both love this one. I serve them with rice and...
Asian Cabbage Slaw (from EveryDay Food magazine)
2 TBSP fresh lime juice
2 TBSP rice vinegar
1 TBSP vegetable oil
2 tsp sugar
salt to taste
1/2 head small green cabbage or savoy cabbage
1 C cilantro leaves
4 scallions, cut into matchsticks
1 grated carrot
1/2 fresh jalapeno, minced
1. Combine first five ingredients for dressing in a large bowl. Whisk to combine.
2. Add vegetables to dressing and toss to combine.
I double this recipe mostly for practical reasons. What am I going to do with half a cabbage and half a jalapeno? I also generally use the vegetable peeler on the carrot instead of grating it. It's delicious and is great as leftovers. I made this yesterday for today to shorten my prep time.
Thursday, April 15, 2010
A Little Spice in your Life
Now that we're back in grilling weather, I'm breaking out all my summer recipes. And I always love another way to prepare chicken.
Pepper Lime Chicken (I think I got this one from Caroline back in Japan...)
2-2 1/2 lbs. chicken
1/2 tsp shredded lime peel
1/4 C lime juice (one lime)
1 TBSP cooking oil
2 cloves minced garlic
1 tsp coarsely ground pepper
1 tsp dried thyme
1/4 tsp salt
Combine ingredients in a large Ziploc bag and rub marinade into chicken. Allow to stand at least 1 hour. Grill chicken.
I served this with cous cous and microwave veggies for a quick and easy dinner. The citrus and pepper and a great combination and can accompany almost anything.
Pepper Lime Chicken (I think I got this one from Caroline back in Japan...)
2-2 1/2 lbs. chicken
1/2 tsp shredded lime peel
1/4 C lime juice (one lime)
1 TBSP cooking oil
2 cloves minced garlic
1 tsp coarsely ground pepper
1 tsp dried thyme
1/4 tsp salt
Combine ingredients in a large Ziploc bag and rub marinade into chicken. Allow to stand at least 1 hour. Grill chicken.
I served this with cous cous and microwave veggies for a quick and easy dinner. The citrus and pepper and a great combination and can accompany almost anything.
Tuesday, April 13, 2010
How's yo mama an 'em?
It's rainy and cool today after temperatures in the 90's last week. So it seemed like a good day for a hot meal.
Red Beans and Rice (from the incomparable MaryBeth)
2 TBSP olive oil
1 lb. fully-cooked smoked sausage, sliced (you can use regular or turkey sausage)
1 onion, chopped
4 cloves garlic, minced
3 14 1/2 -16 oz cans red kidney beans (New Orleans style, if available)
1 C chicken broth
1 tsp or more Cajun seasoning ( I like Tony Cachares)
1. Heat olive oil in large, heavy Dutch oven over medium high heat. Add sausage, onion and garlic and saute until onion is brown; about 15 minutes.
2. Mix in kidney beans with their juices, broth and seasoning. Reduce heat to med-low. Cover and simmer until flavors are blended and mixture is thick, stirring occasionally. (about 45 minutes)
I serve this over rice with corn bread on the side. I usually make a vegetable as well, but I had salad for lunch and I was feeling lazy. A side salad is good. This is always even better the second day.
Red Beans and Rice (from the incomparable MaryBeth)
2 TBSP olive oil
1 lb. fully-cooked smoked sausage, sliced (you can use regular or turkey sausage)
1 onion, chopped
4 cloves garlic, minced
3 14 1/2 -16 oz cans red kidney beans (New Orleans style, if available)
1 C chicken broth
1 tsp or more Cajun seasoning ( I like Tony Cachares)
1. Heat olive oil in large, heavy Dutch oven over medium high heat. Add sausage, onion and garlic and saute until onion is brown; about 15 minutes.
2. Mix in kidney beans with their juices, broth and seasoning. Reduce heat to med-low. Cover and simmer until flavors are blended and mixture is thick, stirring occasionally. (about 45 minutes)
I serve this over rice with corn bread on the side. I usually make a vegetable as well, but I had salad for lunch and I was feeling lazy. A side salad is good. This is always even better the second day.
Tuesday, April 6, 2010
Two for One
I've been lax with my posting. I therefore have to recipes for you tonight. Dinner and breakfast.
Pulled-pork Tacos (from EveryDay Food magazine)
2 TBSP olive oil
2 garlic cloves, minced
1 medium onion, chopped
2 TBSP chopped chipotle chilies in adobo (seedless for less heat if desired)
coarse salt and ground pepper
2 C shredded pork
In a large skillet, heat oil over medium. Add garlic, onion, and chilies; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 18 to 20 minutes. Add pork and cook until warmed through, about 5 minutes. Serve in warmed tortillas with desired toppings.
This was quick and easy. With the precooked, shredded pork, you can have dinner ready in half an hour. You can make quick and easy toppings out of prepared salsa and guacamole from the grocery store.
Chocolate Chip Pancakes (From Gourmet via epicurious.com)
1/2 stick (1/4 C) unsalted butter
3/4 C plus 3 TBSP milk
1 large egg
1 C all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 C semi-sweet chocolate chips
1. In a small saucepan melt 2 TBSP butter over moderately low heat, stirring. Stir in milk and meat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl, sift together flour, baking powder and salt and stir in egg mixture until just combined. Gently stir in chocolate chips.
2. Preheat oven to 200.
3. Heat griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 tsp butter and spread over griddle. Working in batches, drop 1/4 C measures onto griddle to for pancakes. Cook until bubbles appear on surface and undersides are golden. Flip pancakes and cook until undersides are golden brown and pancakes are cooked through.
When I make these, as I did for Easter morning, I melt the butter in the microwave in a glass measuring cup. I add the milk then the egg. Then I put the dry ingredients in a bowl and whisk them together. I add the wet ingredients and then the chips. Fewer dishes and just as effective. These are delicious with maple syrup or just plain. They are also great with cinnamon chips.
Pulled-pork Tacos (from EveryDay Food magazine)
2 TBSP olive oil
2 garlic cloves, minced
1 medium onion, chopped
2 TBSP chopped chipotle chilies in adobo (seedless for less heat if desired)
coarse salt and ground pepper
2 C shredded pork
In a large skillet, heat oil over medium. Add garlic, onion, and chilies; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 18 to 20 minutes. Add pork and cook until warmed through, about 5 minutes. Serve in warmed tortillas with desired toppings.
This was quick and easy. With the precooked, shredded pork, you can have dinner ready in half an hour. You can make quick and easy toppings out of prepared salsa and guacamole from the grocery store.
Chocolate Chip Pancakes (From Gourmet via epicurious.com)
1/2 stick (1/4 C) unsalted butter
3/4 C plus 3 TBSP milk
1 large egg
1 C all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 C semi-sweet chocolate chips
1. In a small saucepan melt 2 TBSP butter over moderately low heat, stirring. Stir in milk and meat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl, sift together flour, baking powder and salt and stir in egg mixture until just combined. Gently stir in chocolate chips.
2. Preheat oven to 200.
3. Heat griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 tsp butter and spread over griddle. Working in batches, drop 1/4 C measures onto griddle to for pancakes. Cook until bubbles appear on surface and undersides are golden. Flip pancakes and cook until undersides are golden brown and pancakes are cooked through.
When I make these, as I did for Easter morning, I melt the butter in the microwave in a glass measuring cup. I add the milk then the egg. Then I put the dry ingredients in a bowl and whisk them together. I add the wet ingredients and then the chips. Fewer dishes and just as effective. These are delicious with maple syrup or just plain. They are also great with cinnamon chips.
Tuesday, March 30, 2010
That's all Folks!
This past weekend, I received my EveryDay Food magazine and it has this terrific picture of a pulled pork sandwich. I instantly craved one so we went to Famous Dave's but I wanted to see if I could make one myself. So today was the day. It was a two step process.
Easy Pork Shoulder (from EveryDay Food magazine)
7 lbs. boneless pork shoulder
1/2 C water
coarse salt and pepper
1. Preheat oven to 450. Using a sharp knife, score the fat (but not the meat) in a diamond pattern. Season with salt and pepper. Place pork, fat side up, in a roasting pan or dutch oven with 1/2 C water. Roast until some fat has rendered, about 45 minutes.
2. Remove pan from oven and reduce oven temperature to 350. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours.
3. When cool enough to handle, remove fat from top of roast. Using two forks, shred meat into bite-sized pieces, discarding any large pieces of fat.
My biggest problem was trying to find this piece of meat. I was only able to find a 5 lbs. piece of pork shoulder with the bone-in. It worked fine, in the long run. It didn't need to roast 4 hours, only about 3. Made the whole house smell delicious. I found that scraping the side of the fork along the fatty parts, the fat skimmed right off without a problem. The 5 lbs. piece yielded about 8 cups of shredded meat. It can be kept in the fridge for three days or frozen for up to three months in 2-3 cup portions. Once the roast pork is done, it's on hand for quick and easy dinners. It would also be great for a party.
To make the pulled pork sandwiches, take two cups of the pulled pork and place them in a saucepan with barbecue sauce. The magazine said 2 cups of sauce, but that seems like a lot to me. I pour it in a little at a time until the meat was coated but not floating. Use your taste as a guide. Warm the meat and sauce through and put on buns (I like potato buns). They also suggest topping the sandwiches with coleslaw. We had my Uncle Josh's coleslaw on the side. They were delicious.
Easy Pork Shoulder (from EveryDay Food magazine)
7 lbs. boneless pork shoulder
1/2 C water
coarse salt and pepper
1. Preheat oven to 450. Using a sharp knife, score the fat (but not the meat) in a diamond pattern. Season with salt and pepper. Place pork, fat side up, in a roasting pan or dutch oven with 1/2 C water. Roast until some fat has rendered, about 45 minutes.
2. Remove pan from oven and reduce oven temperature to 350. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours.
3. When cool enough to handle, remove fat from top of roast. Using two forks, shred meat into bite-sized pieces, discarding any large pieces of fat.
My biggest problem was trying to find this piece of meat. I was only able to find a 5 lbs. piece of pork shoulder with the bone-in. It worked fine, in the long run. It didn't need to roast 4 hours, only about 3. Made the whole house smell delicious. I found that scraping the side of the fork along the fatty parts, the fat skimmed right off without a problem. The 5 lbs. piece yielded about 8 cups of shredded meat. It can be kept in the fridge for three days or frozen for up to three months in 2-3 cup portions. Once the roast pork is done, it's on hand for quick and easy dinners. It would also be great for a party.
To make the pulled pork sandwiches, take two cups of the pulled pork and place them in a saucepan with barbecue sauce. The magazine said 2 cups of sauce, but that seems like a lot to me. I pour it in a little at a time until the meat was coated but not floating. Use your taste as a guide. Warm the meat and sauce through and put on buns (I like potato buns). They also suggest topping the sandwiches with coleslaw. We had my Uncle Josh's coleslaw on the side. They were delicious.
Monday, March 29, 2010
Kiss my Grits
Tonight I went with a new side dish. It contains two of the hubster's favorites: cheese and bacon. Bacon makes everything better.
Bacon-Cheddar Grits (from EveryDay Food magazine)
4 slices of bacon, finely chopped
1 jalapeno, finely chopped (optional)
4 1/2 C water
1 C quick cooking grits
1 1/2 C cheddar, grated and split (1 C and 1/2 C)
coarse salt and ground pepper
1. In a medium saucepan, cook bacon and jalapeno over medium heat, stirring occasionally, until bacon is browned; about 8 minutes. With a slotted spoon, transfer bacon and jalapeno to a small bowl. Remove pan from heat and carefully add water (fat may sputter).
2. Bring liquid to a boil over high heat and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy.
3. Season with salt and pepper. Whisk in 1 C grated cheddar (2.5 oz) and three-fourths of the bacon mixture. Pour into a 2-quart serving dish and top with 1/2 C cheddar and remaining bacon mixture.
I served this with grilled chicken that I marinated with the leftover chimichurri sauce from yesterday. And a mixed green salad. It was delicious. This would be good as a breakfast side or with any kind of grilled meat. Or fried chicken. We'll be eating this one again.
Bacon-Cheddar Grits (from EveryDay Food magazine)
4 slices of bacon, finely chopped
1 jalapeno, finely chopped (optional)
4 1/2 C water
1 C quick cooking grits
1 1/2 C cheddar, grated and split (1 C and 1/2 C)
coarse salt and ground pepper
1. In a medium saucepan, cook bacon and jalapeno over medium heat, stirring occasionally, until bacon is browned; about 8 minutes. With a slotted spoon, transfer bacon and jalapeno to a small bowl. Remove pan from heat and carefully add water (fat may sputter).
2. Bring liquid to a boil over high heat and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy.
3. Season with salt and pepper. Whisk in 1 C grated cheddar (2.5 oz) and three-fourths of the bacon mixture. Pour into a 2-quart serving dish and top with 1/2 C cheddar and remaining bacon mixture.
I served this with grilled chicken that I marinated with the leftover chimichurri sauce from yesterday. And a mixed green salad. It was delicious. This would be good as a breakfast side or with any kind of grilled meat. Or fried chicken. We'll be eating this one again.
Sunday, March 28, 2010
He is an Halibut
My husband was out of town for a week so I haven't been doing much cooking. But he's home now and after dinner with friends last night, I thought I'd try something new. I swore I had a halibut recipe, so I pick up some fish on my way home. But when I got here, I couldn't find the recipe. I already had the fish so I went to epicurious.com (I LOVE epicurious.com) fora back up plan. And I found this great recipe.
Grilled Halibut with Chimichurri sauce (from Gourmet Magazine)
1/3 C extra virgin olive oil
1/4 C fresh lemon juice
1 TBSP water
1 TBSP minced garlic
1 TBSP minced shallot
3/4 tsp hot red pepper flakes
3/4 C chopped flat leaf parsley
4 (6-8 oz) halibut steaks (3/4 to an inch thick)
1 TBSP vegetable oil
1. Whisk together olive oil, lemon juice, water, garlic, shallots and red pepper flakes and 1/2 tsp each salt and pepper, until salt has dissolved. Stir in parsley. Let stand for 20 minutes.
2. Meanwhile, prepare the grill for direct heat cooking on medium heat. Pat the fish dry brush with vegetable oil. Season with 1/2 tsp salt and 1/4 tsp pepper (total).
3. Oil grill rack. Grill fish, covered, turning once, until just cooked through, about 8-10 minutes.
4. Serve fish drizzled with some chimichurri sauce; serve remaining sauce on the side.
This was delicious. I am super picky about fish. I love the mild taste and firm texture of the halibut. And, best of all, none of those tiny, gag-inducing bones. The chimichurri sauce was a great complement to the fish without overpowering it. I serve this with cous cous and sauteed zucchini, squash and yellow onion. (I sauteed them in olive oil with salt, pepper and a little lemon juice.) I think the sauce would be delicious on any number of things; chicken, veggies, steaks.
Grilled Halibut with Chimichurri sauce (from Gourmet Magazine)
1/3 C extra virgin olive oil
1/4 C fresh lemon juice
1 TBSP water
1 TBSP minced garlic
1 TBSP minced shallot
3/4 tsp hot red pepper flakes
3/4 C chopped flat leaf parsley
4 (6-8 oz) halibut steaks (3/4 to an inch thick)
1 TBSP vegetable oil
1. Whisk together olive oil, lemon juice, water, garlic, shallots and red pepper flakes and 1/2 tsp each salt and pepper, until salt has dissolved. Stir in parsley. Let stand for 20 minutes.
2. Meanwhile, prepare the grill for direct heat cooking on medium heat. Pat the fish dry brush with vegetable oil. Season with 1/2 tsp salt and 1/4 tsp pepper (total).
3. Oil grill rack. Grill fish, covered, turning once, until just cooked through, about 8-10 minutes.
4. Serve fish drizzled with some chimichurri sauce; serve remaining sauce on the side.
This was delicious. I am super picky about fish. I love the mild taste and firm texture of the halibut. And, best of all, none of those tiny, gag-inducing bones. The chimichurri sauce was a great complement to the fish without overpowering it. I serve this with cous cous and sauteed zucchini, squash and yellow onion. (I sauteed them in olive oil with salt, pepper and a little lemon juice.) I think the sauce would be delicious on any number of things; chicken, veggies, steaks.
Monday, March 15, 2010
Because People Like to Say "Salsa"
We had friends over for dinner last night and I wanted to keep things simple. Now that the warmer weather has arrived, I expect to do more grilling. The best part of this recipe is that almost everything can be done ahead so you can enjoy your guests.
Grilled Chicken with Corn Salsa (from Bon Appetit)
For Chicken:
1/2 C dark beer
1 TBSP soy sauce
1 TBSP chopped fresh cilantro
2 tsp chopped seeded jalapeno
2 tsp fresh lime juice
4 skinless, boneless chicken breasts
For Salsa:
1 1/4 C frozen corn, thawed
1/4 C chopped red onion
1/4 C chopped red bell pepper
1/4 C chopped fresh cilantro
1 1/2 TBSP fresh lime juice
2 tsp chopped seeded jalapeno
To make salsa:
Combine all ingredients in a bowl. Season with salt and pepper. Cover and chill. (Can be made 4 hours ahead)
To make chicken:
1. Combine all ingredients in a resealable bag. Coat chicken. Refrigerate 1-4 hours.
2. Barbecue on medium high heat until chicken is cooked through. (discard marinade) You can slice the cooked chicken diagonally and top with salsa to serve.
I always make extra salsa because it is so tasty and very good on chips. I served this with rice and black beans last night. You can also serve it in tortillas. A little guacamole and some smoky salsa complete the meal.
Grilled Chicken with Corn Salsa (from Bon Appetit)
For Chicken:
1/2 C dark beer
1 TBSP soy sauce
1 TBSP chopped fresh cilantro
2 tsp chopped seeded jalapeno
2 tsp fresh lime juice
4 skinless, boneless chicken breasts
For Salsa:
1 1/4 C frozen corn, thawed
1/4 C chopped red onion
1/4 C chopped red bell pepper
1/4 C chopped fresh cilantro
1 1/2 TBSP fresh lime juice
2 tsp chopped seeded jalapeno
To make salsa:
Combine all ingredients in a bowl. Season with salt and pepper. Cover and chill. (Can be made 4 hours ahead)
To make chicken:
1. Combine all ingredients in a resealable bag. Coat chicken. Refrigerate 1-4 hours.
2. Barbecue on medium high heat until chicken is cooked through. (discard marinade) You can slice the cooked chicken diagonally and top with salsa to serve.
I always make extra salsa because it is so tasty and very good on chips. I served this with rice and black beans last night. You can also serve it in tortillas. A little guacamole and some smoky salsa complete the meal.
Sunday, March 14, 2010
Let Them Eat Cake
The house cake is red velvet with butter cream frosting. I made one today for my husband's birthday. It's always a hit.
Red Velvet Cake (from MaryBeth)
2 1/2 C cake flour
2 TBSP unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 TBSP red food coloring
1 C buttermilk
1 C unsalted butter
1 1/2 C sugar
3 large eggs
1 tsp vanilla
1 TBSP white vinegar
1. Bring all ingredients to room temperature for fluffier cake. Preheat oven to 350. Grease and flour two 9-inch cake pans.
2. Combine flour, cocoa, baking soda and salt in a medium bowl and whisk. Set aside.
3. Combine buttermilk and food coloring and set aside.
4. In a large bowl, cream butter and sugar. Add eggs one at a time and beat thoroughly until combined. Alternately add some flour mixture, then buttermilk mixture, until all is incorporated. Add vanilla and vinegar and beat until batter is a uniform color.
5. Spread batter evenly in two pans and bake for 30 minutes, or until done (test with a toothpick).
6. Cool in the pans 10 minutes then turn onto racks and cool completely. Frost with butter cream frosting.
MaryBeth's Butter cream Frosting (from MaryBeth)
1/2 C (one stick) butter, room temperature
1/2 C shortening
1 box powdered sugar
1 tsp vanilla
3 TBSP milk
Cream butter and shortening. Add sugar. Beat well. Blend in milk and vanilla. You can also add 1/2 tsp almond extract for extra flavor.
A good red velvet cake is light and mildly chocolaty. The butter cream frosting is very sweet. I have a serious sweet tooth so this whole thing is like manna from heaven for me. I haven't met anyone yet who hasn't enjoyed it.
Red Velvet Cake (from MaryBeth)
2 1/2 C cake flour
2 TBSP unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 TBSP red food coloring
1 C buttermilk
1 C unsalted butter
1 1/2 C sugar
3 large eggs
1 tsp vanilla
1 TBSP white vinegar
1. Bring all ingredients to room temperature for fluffier cake. Preheat oven to 350. Grease and flour two 9-inch cake pans.
2. Combine flour, cocoa, baking soda and salt in a medium bowl and whisk. Set aside.
3. Combine buttermilk and food coloring and set aside.
4. In a large bowl, cream butter and sugar. Add eggs one at a time and beat thoroughly until combined. Alternately add some flour mixture, then buttermilk mixture, until all is incorporated. Add vanilla and vinegar and beat until batter is a uniform color.
5. Spread batter evenly in two pans and bake for 30 minutes, or until done (test with a toothpick).
6. Cool in the pans 10 minutes then turn onto racks and cool completely. Frost with butter cream frosting.
MaryBeth's Butter cream Frosting (from MaryBeth)
1/2 C (one stick) butter, room temperature
1/2 C shortening
1 box powdered sugar
1 tsp vanilla
3 TBSP milk
Cream butter and shortening. Add sugar. Beat well. Blend in milk and vanilla. You can also add 1/2 tsp almond extract for extra flavor.
A good red velvet cake is light and mildly chocolaty. The butter cream frosting is very sweet. I have a serious sweet tooth so this whole thing is like manna from heaven for me. I haven't met anyone yet who hasn't enjoyed it.
Friday, March 12, 2010
For Sausage Lovers
Last night was a pasta night. My little guy loves sausage so I went with this recipe.
Pasta with Sausage Sauce (from a pasta cookbook my Mom gave me)
12 oz fresh or 8 oz dried pasta
4 mild or hot Italian sausages
1 small yellow onion, finely chopped
1 small green pepper, finely chopped
1 can (28 oz) Italian style tomatoes
1/3 C dry red wine
2 tsp oregano
salt and pepper
2 TBSP minced parsley
1. Have pasta cooking water hot and time pasta to be done when sauce is ready.
2. Remove casings from sausage and flatten to about 3/8 inch thick. Place in a cold skillet, heat and brown on both sides.
3. Remove sausage from pan and pour out all but 2 TBSP of fat. Add onion and pepper to skillet. Cook over low heat 3 to 4 minutes until softened.
4. While onions and peppers are cooking, drain tomatoes in a sieve over a bowl. Cut out tough stem ends and squeeze out most of the seeds. Coarsely chop tomatoes and sausages.
5. Add tomatoes and their juices, chopped sausage, wine, oregano, salt and pepper to skillet. Simmer, uncovered, 30 minutes. Serve over hot, well-drained pasta. Sprinkle with parsley.
This is a fairly quick and simple meal. I use spicy sausage but mild would work just as well. I served it with take-and-bake bread and a garden salad.
Pasta with Sausage Sauce (from a pasta cookbook my Mom gave me)
12 oz fresh or 8 oz dried pasta
4 mild or hot Italian sausages
1 small yellow onion, finely chopped
1 small green pepper, finely chopped
1 can (28 oz) Italian style tomatoes
1/3 C dry red wine
2 tsp oregano
salt and pepper
2 TBSP minced parsley
1. Have pasta cooking water hot and time pasta to be done when sauce is ready.
2. Remove casings from sausage and flatten to about 3/8 inch thick. Place in a cold skillet, heat and brown on both sides.
3. Remove sausage from pan and pour out all but 2 TBSP of fat. Add onion and pepper to skillet. Cook over low heat 3 to 4 minutes until softened.
4. While onions and peppers are cooking, drain tomatoes in a sieve over a bowl. Cut out tough stem ends and squeeze out most of the seeds. Coarsely chop tomatoes and sausages.
5. Add tomatoes and their juices, chopped sausage, wine, oregano, salt and pepper to skillet. Simmer, uncovered, 30 minutes. Serve over hot, well-drained pasta. Sprinkle with parsley.
This is a fairly quick and simple meal. I use spicy sausage but mild would work just as well. I served it with take-and-bake bread and a garden salad.
Wednesday, March 10, 2010
The House Favorite
You know that meal you can always make and everyone in the house will be happy? This is that meal around these parts.
Cold Sesame Noodles (from Bon Appetit)
3 TBSP soy sauce
2 TBSP rice vinegar
1/2 tsp dried hot red pepper flakes
2 TBSP packed brown sugar
1/2 C creamy peanut butter
1 TBSP sesame oil
1 tsp grated peeled fresh ginger
1/2 C chicken broth
1 lb linguine
chopped scallions
cucumber strips
1. In a saucepan, combine first 8 ingredients. Simmer the mixture, stirring until it is thickened and smooth, and let cool slightly.
2. Cook the noodles al dente, drain and rinse with cold water. Drain well, transfer to a bowl and toss with sauce. Serve at room temperature and garnish with scallions and cucumbers.
Cook the sauce carefully. As it thickens, it gets like napalm. Let it start out simmering but turn it down as it gets thick. Don't use low-fat peanut butter, it won't hold together properly. I also got ginger in a tube so I don't have to peel and grate. Works wonderfully. You can also use lo mein noodles if you'd rather. These are great cold or room temperature. They are great to take for lunch the next day. I would also bet you could use vegetable broth if you are vegetarian.
Thai Beef Salad (from Bon Appetit)
3 TBSP fresh lime juice
2 1/2 TBSP vegetable oil
2 1/2 TBSP sesame oil
2 TBSP nam pla (fish sauce)
2 tsp grated lime peel
8 oz thinly sliced roast beef
4 C thinly sliced romaine lettuce
6 radishes, thinly sliced
4 scallions, thinly sliced
1. Whisk first 5 ingredients in a small bowl to blend. Season dressing with salt and pepper.
2. Combine beef, lettuce, radishes and scallions in a large bowl; toss with enough dressing to coat. Pass remaining dressing with salad.
This is great if you have leftover steak or roast but I usually just buy a small portion of top round and grill it up quickly. You can usually find nam pla in the "Asian Food" aisle near the soy sauce and oyster sauce. Follow the recipe for the dressing and then taste it and adjust. I like a more tart dressing so I use more lime juice and I like the flavor of the nam pla. You may not. The nam pla is fairly salty, so you may not need much salt.
This recipe has been a hit with everyone for whom I have made it. Although my Dad didn't like the dressing. My son not only eats but requests the noodles. He also likes the dressing on his cucumbers.
Cold Sesame Noodles (from Bon Appetit)
3 TBSP soy sauce
2 TBSP rice vinegar
1/2 tsp dried hot red pepper flakes
2 TBSP packed brown sugar
1/2 C creamy peanut butter
1 TBSP sesame oil
1 tsp grated peeled fresh ginger
1/2 C chicken broth
1 lb linguine
chopped scallions
cucumber strips
1. In a saucepan, combine first 8 ingredients. Simmer the mixture, stirring until it is thickened and smooth, and let cool slightly.
2. Cook the noodles al dente, drain and rinse with cold water. Drain well, transfer to a bowl and toss with sauce. Serve at room temperature and garnish with scallions and cucumbers.
Cook the sauce carefully. As it thickens, it gets like napalm. Let it start out simmering but turn it down as it gets thick. Don't use low-fat peanut butter, it won't hold together properly. I also got ginger in a tube so I don't have to peel and grate. Works wonderfully. You can also use lo mein noodles if you'd rather. These are great cold or room temperature. They are great to take for lunch the next day. I would also bet you could use vegetable broth if you are vegetarian.
Thai Beef Salad (from Bon Appetit)
3 TBSP fresh lime juice
2 1/2 TBSP vegetable oil
2 1/2 TBSP sesame oil
2 TBSP nam pla (fish sauce)
2 tsp grated lime peel
8 oz thinly sliced roast beef
4 C thinly sliced romaine lettuce
6 radishes, thinly sliced
4 scallions, thinly sliced
1. Whisk first 5 ingredients in a small bowl to blend. Season dressing with salt and pepper.
2. Combine beef, lettuce, radishes and scallions in a large bowl; toss with enough dressing to coat. Pass remaining dressing with salad.
This is great if you have leftover steak or roast but I usually just buy a small portion of top round and grill it up quickly. You can usually find nam pla in the "Asian Food" aisle near the soy sauce and oyster sauce. Follow the recipe for the dressing and then taste it and adjust. I like a more tart dressing so I use more lime juice and I like the flavor of the nam pla. You may not. The nam pla is fairly salty, so you may not need much salt.
This recipe has been a hit with everyone for whom I have made it. Although my Dad didn't like the dressing. My son not only eats but requests the noodles. He also likes the dressing on his cucumbers.
Tuesday, March 9, 2010
One pan, tasty meal
I like to make pork at least once a week. Otherwise, we O.D. on chicken. This is another quick easy recipe that only needs one pan. So, fewer dishes. Bonus.
Pan-seared pork with potatoes and lemon (from Everyday Food magazine)
2 TBSP olive oil
1 lb. red potatoes, cut into 1/2 inch cubes
coarse salt and ground pepper
1/2 C water
3 scallions, thinly sliced
1 pork tenderloin (about 1 lb)
1 lemon, thinly sliced
1/4 C fresh cilantro leaves
1. In a large skillet, heat 1 TBSP oil over med-high heat. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown, 8 to 10 minutes. Add 1/2 C water; cover; and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add scallions; cook 1 minute. Transfer mixture to a bowl, and keep warm (reserve skillet).
2. Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly.
3. In skillet, heat 1 TBSP oil over med-high heat. Working in two batches, cook pork until browned, 1 to 2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.
I threw some broccoli on the side and we had dinner. The lemon makes for a nice light flavor and the potatoes are a hash-brown-ish side. I also like salad with a lemon-vinaigrette on the side.
Pan-seared pork with potatoes and lemon (from Everyday Food magazine)
2 TBSP olive oil
1 lb. red potatoes, cut into 1/2 inch cubes
coarse salt and ground pepper
1/2 C water
3 scallions, thinly sliced
1 pork tenderloin (about 1 lb)
1 lemon, thinly sliced
1/4 C fresh cilantro leaves
1. In a large skillet, heat 1 TBSP oil over med-high heat. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown, 8 to 10 minutes. Add 1/2 C water; cover; and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add scallions; cook 1 minute. Transfer mixture to a bowl, and keep warm (reserve skillet).
2. Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly.
3. In skillet, heat 1 TBSP oil over med-high heat. Working in two batches, cook pork until browned, 1 to 2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.
I threw some broccoli on the side and we had dinner. The lemon makes for a nice light flavor and the potatoes are a hash-brown-ish side. I also like salad with a lemon-vinaigrette on the side.
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