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.
Friday, June 25, 2010
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.
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