White Meat Chicken Soup with Egg Noodles
Adapted from 1996 Cooks Illustrated
Ingredients
1 tablespoon vegetable oil
4 Chicken Breasts
2 medium onions , cut into medium dice
2 quarts boiling water
Table salt
2 bay leaves
1 large carrot , peeled and sliced 1/4-inch thick
1 medium rib celery , sliced 1/4-inch thick
1/4 teaspoon dried thyme
2 cups egg noodles (3 ounces), preferably wide
1/4 cup minced fresh parsley leaves
Ground black pepper
Instructions
1. Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; sauté until brown on both sides, about 5 minutes. Remove and set aside. Add half of chopped onions to kettle; sauté until colored and softened slightly, 2 to 3 minutes. Increase heat to high; add boiling water along with breast halves, 2 teaspoons salt, and bay leaves. Return to simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 15-20 minutes.
2. Remove chicken breasts from kettle; set aside. When cool enough to handle, shred into bite-size pieces. Strain broth and skim fat from broth, reserving 2 tablespoons plus the rest of the broth.
3. Return kettle to medium-high heat. Add remaining onions, along with carrot and celery; sauté until softened, about 5 minutes. Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, stir in parsley, and serve.
Moroccan Meat "Cigars"
Adapted from "The Book of Jewish Food" (Below makes 15, original recipe makes 32... just double the below for 32 cigars)
1 onion, chopped
2 tablespoons Peanut or Sunflower oil
1/2lb ground beef (we're using turkey)
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
pinch of cayenne
Juice of 1/2 lemon
1 cup water
2 tablespoons finely chopped parsley
Philo dough, About 4-6 sheets
Make the filling:
Fry the onions in oil until soft. Add the meat and stirr until is changes color. Ad salt and pepper to taste, cinnamon, ginger, nutmeg, cayenne and lemon juice. Stir Well. Add 1 cup water and cook, covered for 30 minutes. remove lid toward the end to dry it out. Put mixture in a food processor until it's a soft paste. Stir in Parsley. Set aside to cool.
Make the cigars:
Cut each sheet of filo into 4 rectangles. Pile the rectangles on top of eachother so they don't dry out. Brush the top strip lislty with oil. Take a lump of the meat, smaller than a walnut, and press it into a sausage shape in your hand. Place it along one short end of a strip of filow 1 inch from the edge. roll it up like a cigarette, turning the ends in about a thired of the way to trap the filling, then continue to roll with the sides open. Repeat with the remainder of the strips
Bake:
Brush the tops with a little egg yolk mixed with a teaspoon of water will give them a more golden color. Bake at 325 for about 30 minutes or until crisp and golden.
Spinach and Feta Borekas
Adapted from "the Book of Jewish Food"
For the crust:
1 recipe basic pie dough (see below)
1 egg yolk mixed with 1 teaspooon water
For the filling:
1lb frozed chipped spinach, thawed (we used fresh spinach, steamed and squeezed.
2 eggs, lightly beaten
1/2lb feta cheese, mashed
4 tablespoons grated Parmesan
Salt and pepper
Make the filling:
Drain the spinach in a colander and press all the water out. mix with the rest of the filling ingredients.
For the Pie Dough:
1/2 cup grapeseed oil
4oz unsalted butter
1/2 cup water
1/2 teaspoon salt
3 2/3 cup flour
2 Tablespoons sesame seeds (optional, for the tops)
Heat the oil and butter in a pan over low heat until the butter melts. Add the water and salt and beat well. add the flour gradually- enough to make a soft, greasy dough that hold together in a ball, stiring with a fork to begin with, then working it in with your hand. dough should be handled as little as possible. Leave it to rest, covered in plastic wrap, at room temperature for 20 minutes.
1. Take walnut-sized lumps and roll each into a little ball. Press and squash between your palms and pull into a 4-inch round. Put a teaspoon of filling in the middle of each round and fold the dough over the filling into a half moon. Pinch the edges firmly togeter to seal.
2. Place the pies on oiled trays. Brush with egg yolk mixture and sprinkle with sesames seeds. Bake at 350 for 30 minutes.
Turkey Burgers
Adapted from Cooks Illustrated, July 2008
Ingredients for 4 burgers (I will cut it in half for dinner for two)
1 pound lean ground turkey
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
1/2 cup ricotta cheese
2 teaspoons Dijon mustard
1 tablespoon vegetable oil or canola oil
Instructions
1. Transfer ground meat to medium bowl. Stir in salt, pepper, Worcestershire sauce, ricotta cheese, and mustard until blended, and divide meat into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 1-inch-thick patty. Repeat with remaining portions.
2. Heat a large, heavy skillet (preferably cast-iron or stainless steel with an aluminum core) over medium heat until very hot, 4 to 5 minutes. Swirl oil in pan to coat bottom, then add burgers. Cook over medium heat without moving burgers until bottom side of each is dark brown and crusted, 3 to 4 minutes. Turn burgers over; continue to cook until bottom side is light brown but not yet crusted, 3 to 4 minutes longer. Reduce heat to low, position cover slightly ajar on pan to allow steam to escape, and continue to cook 8 to 10 minutes longer, flipping burgers if necessary to promote deep browning, until center is completely cooked. Remove from pan and serve immediately.
Sunday, December 4, 2011
Sunday, November 27, 2011
Tangy Coleslaw, Sloppy Joe-Stuffed Potatoes,
Tangy Coleslaw
Adapted from Cooks Illustrated, May 2011
1/4 cup cider vinegar , plus extra for seasoning
2 tablespoons vegetable oil
2 Tablespoons sliced celery leaves
1/4 teaspoon ground black pepper
1/2 large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
1/4cup sugar, plus extra for seasoning
1 large carrot , peeled and grated
2 tablespoons chopped fresh parsley leaves
1. Combine 1/4 cup vinegar, oil, celery leaves, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.
3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, and parsley to cold vinegar mixture, and toss to combine. If desired, adjust flavor with sugar or vinegar. Season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.
Sloppy Joe-Stuffed Potatoes
Adapted from Oct. 2011 Food Network magazine
1 Vidalia onion, chopped
1 Green bell pepper, chopped
1lb ground turkey or beef
1 cup tomato sauce
1 cup water
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 teaspoon cumin
4 baked russet potatoes
1 cup shredded cheddar cheese (optional)
Saute onion and pepper in olive oil until soft. add ground turkey and brown. Add tomato sauce, water, brown sugar, cider vinegar and cumin. Simmer until thick. Spoon onto baked potatoes and garnish with cheese.
Adapted from Cooks Illustrated, May 2011
1/4 cup cider vinegar , plus extra for seasoning
2 tablespoons vegetable oil
2 Tablespoons sliced celery leaves
1/4 teaspoon ground black pepper
1/2 large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
1/4cup sugar, plus extra for seasoning
1 large carrot , peeled and grated
2 tablespoons chopped fresh parsley leaves
1. Combine 1/4 cup vinegar, oil, celery leaves, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.
3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, and parsley to cold vinegar mixture, and toss to combine. If desired, adjust flavor with sugar or vinegar. Season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.
Sloppy Joe-Stuffed Potatoes
Adapted from Oct. 2011 Food Network magazine
1 Vidalia onion, chopped
1 Green bell pepper, chopped
1lb ground turkey or beef
1 cup tomato sauce
1 cup water
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 teaspoon cumin
4 baked russet potatoes
1 cup shredded cheddar cheese (optional)
Saute onion and pepper in olive oil until soft. add ground turkey and brown. Add tomato sauce, water, brown sugar, cider vinegar and cumin. Simmer until thick. Spoon onto baked potatoes and garnish with cheese.
Sunday, November 20, 2011
Cranberry Nut Bread, Potato and Leek Soup, Buttermilk-Brined Pork Loin, Multigrain Pancakes
This week is a short week because my Mother-in-Law is visiting for Thanksgiving. We plan on making pancakes the morning of T-giving, so I'm going to document the recipe I always use for my pancakes. I'm also making another jar of strawberry jam from a few weeks ago and we plan on having Chicken Burgers on Salad greens as well.
Cranberry Nut Bread
My own!
1 cup whole wheat flour
1 cup all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 tsp salt
1/2 teaspoon baking soda
3 oranges (squeeze them for juice, about 3/4 cup, and zest for 1Tbsp zest)
2 Tbsp vegetable oil
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries, coarsley chopped
1/2 cup chopped pecans (or any other nut)
Preheat Oven to 350 and butter a 9x5 loaf pan.
1. Mix flour, sugar, baking powder, baking soda and salt in a bowl.
2. Stir in juice, oil, zest and egg. Mix until well blended.
3. Stir in cranberries and nuts, then spread mixture evenly in pan.
4. Bake for 55 minutes or until toothpick comes out clean. Cool on rack for 15 minutes, then take the loaf out and cool completely.
Potato and Leek Soup
adapted from Cooks Illustrated, March 2010
4 leeks, white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups). Separate the dark green parts and cut into 2-inch pieces
2 cups low-sodium chicken broth
2 cups water
4 tbsps (1/2 stick) unsalted butter
1 medium onion, chopped medium (about 1 cup)
1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
1 bay leaf
1 (4-inch) sprig fresh thyme or 1/8 teaspoon ground thyme
1 large slice sandwich bread, lightly toasted and torn into 1/2-inch pieces
1. Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
2. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
4. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with garnish (Fried leeks, crisp bacon bits, a dollop of sour cream, or freshly chopped chives).
Buttermilk-Brined Pork Loin
Adapted from FabulousFoods.com Juloy 2007
3 cups buttermilk
2/3 cups kosher salt
1 tablespoon lemon zest
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage or 1 teaspoon dried
4 pork chops (each 1 1/4 to 1 1/2 inches thick and 8 to 12 ounces)
2 teaspoons freshly ground black pepper
flour for coating
3 tablespoons olive oil
1. To brine the pork chops: Pour the buttermilk into a plastic storage container or stainless steel bowl and stir in the salt until completely dissolved. Add the lemon zest, rosemary, and sage. Add the pork chops, making sure they are completely immersed in the brine. Cover and refrigerate for 3 to 4 hours.
2. Preheat the oven to 400° F.
3. Remove the chops from the brine and rinse off the buttermilk. Pat dry. Season generously with black pepper, and dredge each chop in the flour, shaking to remove the excess. Set the chops aside.
4. In a non-stick oven proof skillet large enough to hold all the chops, heat the oil over medium-high heat. Put the chops in the pan and cook for 2 to 3 minutes or until nicely browned. Turn and cook 3 minutes more. Transfer the skillet to the oven and bake the chops for about 15 minutes or until they are firm to the touch and/or register 145° F on an instant-read meat thermometer inserted in the middle of a chop.
5. Remove the chops to a platter and let rest 5 minutes before serving.
Multigrain Pancakes
Adapted from Food.com, July 2009
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 eggs
1 cup buttermilk
2 tablespoons butter, melted
maple syrup, peanut butter, jam (whatever you want for a topping!)
1. In a large bowl, combine dry ingredients.
2. In a small bowl, beat egg and add buttermilk and butter.
3. Stir into dry ingredients just until moistened.
4. Pour batter by 1/4 cupfuls onto a hot lightly greased griddle.
5. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Cranberry Nut Bread
My own!
1 cup whole wheat flour
1 cup all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 tsp salt
1/2 teaspoon baking soda
3 oranges (squeeze them for juice, about 3/4 cup, and zest for 1Tbsp zest)
2 Tbsp vegetable oil
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries, coarsley chopped
1/2 cup chopped pecans (or any other nut)
Preheat Oven to 350 and butter a 9x5 loaf pan.
1. Mix flour, sugar, baking powder, baking soda and salt in a bowl.
2. Stir in juice, oil, zest and egg. Mix until well blended.
3. Stir in cranberries and nuts, then spread mixture evenly in pan.
4. Bake for 55 minutes or until toothpick comes out clean. Cool on rack for 15 minutes, then take the loaf out and cool completely.
Potato and Leek Soup
adapted from Cooks Illustrated, March 2010
4 leeks, white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups). Separate the dark green parts and cut into 2-inch pieces
2 cups low-sodium chicken broth
2 cups water
4 tbsps (1/2 stick) unsalted butter
1 medium onion, chopped medium (about 1 cup)
1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
1 bay leaf
1 (4-inch) sprig fresh thyme or 1/8 teaspoon ground thyme
1 large slice sandwich bread, lightly toasted and torn into 1/2-inch pieces
1. Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
2. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
4. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with garnish (Fried leeks, crisp bacon bits, a dollop of sour cream, or freshly chopped chives).
Buttermilk-Brined Pork Loin
Adapted from FabulousFoods.com Juloy 2007
3 cups buttermilk
2/3 cups kosher salt
1 tablespoon lemon zest
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage or 1 teaspoon dried
4 pork chops (each 1 1/4 to 1 1/2 inches thick and 8 to 12 ounces)
2 teaspoons freshly ground black pepper
flour for coating
3 tablespoons olive oil
1. To brine the pork chops: Pour the buttermilk into a plastic storage container or stainless steel bowl and stir in the salt until completely dissolved. Add the lemon zest, rosemary, and sage. Add the pork chops, making sure they are completely immersed in the brine. Cover and refrigerate for 3 to 4 hours.
2. Preheat the oven to 400° F.
3. Remove the chops from the brine and rinse off the buttermilk. Pat dry. Season generously with black pepper, and dredge each chop in the flour, shaking to remove the excess. Set the chops aside.
4. In a non-stick oven proof skillet large enough to hold all the chops, heat the oil over medium-high heat. Put the chops in the pan and cook for 2 to 3 minutes or until nicely browned. Turn and cook 3 minutes more. Transfer the skillet to the oven and bake the chops for about 15 minutes or until they are firm to the touch and/or register 145° F on an instant-read meat thermometer inserted in the middle of a chop.
5. Remove the chops to a platter and let rest 5 minutes before serving.
Multigrain Pancakes
Adapted from Food.com, July 2009
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 eggs
1 cup buttermilk
2 tablespoons butter, melted
maple syrup, peanut butter, jam (whatever you want for a topping!)
1. In a large bowl, combine dry ingredients.
2. In a small bowl, beat egg and add buttermilk and butter.
3. Stir into dry ingredients just until moistened.
4. Pour batter by 1/4 cupfuls onto a hot lightly greased griddle.
5. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Sunday, November 13, 2011
Steak Sandwich with Grilled Onions, Split Pea and Ham Soup, Moroccan Meatballs
This week we're trying a couple new recipes, but since we both have cravings for some classics, we're revisiting a few things from earlier this year. Tater requested the Shrimp with Orzo salad and I want to do a Whole Roasted Chicken in a Skillet. We're also planning on having the FREAKING AWESOME Chicken Burgers for dinner one night this week.
Steak Sandwich with Grilled Onions
Adapted from GH.com recipe
1/4 cup(s) soy sauce
1/4 cup(s) balsamic vinegar
1 tablespoon(s) brown sugar
1 teaspoon(s) fresh thyme leaves
1/4 teaspoon(s) ground pepper
1 (1 1/4-pound) beef flank steak
1 medium (8-ounce) red onion, cut into 4 thick slices
2 Tablespoons Oil
8 slices toasted bread
2 medium ripe tomatoes, sliced (optional, but recommended!)
1 bunch arugula, tough stems discarded (optional)
Tater's homemade mayo (mmmmm)
Preheat oven to 350.
1. In large plastic bag, mix soy sauce, vinegar, sugar, thyme, and pepper. Add steak to marinade, turning to coat. Seal bag and place on plate; let stand 15 minutes at room temperature or 1 hour in the refrigerator, turning over several times.
2. Remove steak from marinade; pour marinade into 1-quart saucepan. Heat marinade over high heat to boiling; boil 2 minutes.
3. Heat skilled on Medium-high and add the oil. Place steak and onion slices in skillet. Sear steak and onion 3-5 minutes on each side. Brush both with marinade once on each side turning both over once. Transfer steak to oven until cooked to done. (about 5-10 more minutes.)
4. Thinly slice steak diagonally across the grain. Put mayo on both slices of bread, top with cracked pepper. Arrange onions and steak on bread and spoon any meat juices from board over onion and steak. Top with tomatoes, arugula, and remaining bread.
Split Pea and Ham Soup
Adapted from Cooks Illustrated, January 2011
Ingredients
2 tablespoons unsalted butter
1 large onion , chopped fine (about 1 1/2 cups)
2 medium garlic cloves, minced or pressed through garlic press
7 cups water
1 ham steak (about 1 pound), skin removed, cut into quarters
3 slices thick-cut bacon
1 pound green split peas (about 2 cups), picked through and rinsed
2 sprigs fresh thyme (or 1/2 teaspoon of ground thyme)
2 bay leaves
2 medium carrots (optional), peeled and cut into 1/2-inch pieces
1 medium celery rib (optional), cut into 1/2-inch pieces (about 1 cup)
Table Salt and Ground Black Pepper
1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add onion and ½ teaspoon salt; cook, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and cook about 30 seconds. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.
2. Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside. Stir in carrots and celery (optional); continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer. Take a potato masher and mash the peas to your liking. We like a thicker soup, so we mash as much as we can.
3. When cool enough to handle, shred ham into small bite-size pieces with two forks. Remove and discard thyme sprigs (if using), bay leaves, and bacon slices. Stir ham back into soup and return to simmer. Season to taste with salt and pepper; serve.
Moroccan Meatballs
Adapted from About.com
1lb ground beef or turkey
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
1 1/3 cup long grain rice
2 tbsp butter
1 large onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
4 or 5 saffron threads, crushed (optional)
1/2 teaspoon turmeric
2 cups low-sodium chicken stock
1 1/2 cups water
1. Mix the ground beef with the cumin, paprika, cinnamon, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Blend in 1/3 cup rice (uncooked). Shape into golf-ball sized meatballs.
2. In a Dutch oven, melt the butter over medium-low heat. Add the onions and garlic and sauté for a few minutes, until soft. Add the meatballs and brown them on all sides. Push the meatballs to the sides of the pan.
3. Add 1 cup of uncooked rice to the middle of the pan along with the parsley, saffron, turmeric and 1/2 teaspoon each of salt and pepper.
4. Add the chicken stock and water. Over medium-high heat, bring the liquids to a simmer. Cover the pan and reduce the heat to low. Simmer the meatballs and rice for 35 to 40 minutes, until most of the liquids are absorbed and the rice is tender. Halfway through cooking, gently turn over the meatballs and stir the rice.
Steak Sandwich with Grilled Onions
Adapted from GH.com recipe
1/4 cup(s) soy sauce
1/4 cup(s) balsamic vinegar
1 tablespoon(s) brown sugar
1 teaspoon(s) fresh thyme leaves
1/4 teaspoon(s) ground pepper
1 (1 1/4-pound) beef flank steak
1 medium (8-ounce) red onion, cut into 4 thick slices
2 Tablespoons Oil
8 slices toasted bread
2 medium ripe tomatoes, sliced (optional, but recommended!)
1 bunch arugula, tough stems discarded (optional)
Tater's homemade mayo (mmmmm)
Preheat oven to 350.
1. In large plastic bag, mix soy sauce, vinegar, sugar, thyme, and pepper. Add steak to marinade, turning to coat. Seal bag and place on plate; let stand 15 minutes at room temperature or 1 hour in the refrigerator, turning over several times.
2. Remove steak from marinade; pour marinade into 1-quart saucepan. Heat marinade over high heat to boiling; boil 2 minutes.
3. Heat skilled on Medium-high and add the oil. Place steak and onion slices in skillet. Sear steak and onion 3-5 minutes on each side. Brush both with marinade once on each side turning both over once. Transfer steak to oven until cooked to done. (about 5-10 more minutes.)
4. Thinly slice steak diagonally across the grain. Put mayo on both slices of bread, top with cracked pepper. Arrange onions and steak on bread and spoon any meat juices from board over onion and steak. Top with tomatoes, arugula, and remaining bread.
Split Pea and Ham Soup
Adapted from Cooks Illustrated, January 2011
Ingredients
2 tablespoons unsalted butter
1 large onion , chopped fine (about 1 1/2 cups)
2 medium garlic cloves, minced or pressed through garlic press
7 cups water
1 ham steak (about 1 pound), skin removed, cut into quarters
3 slices thick-cut bacon
1 pound green split peas (about 2 cups), picked through and rinsed
2 sprigs fresh thyme (or 1/2 teaspoon of ground thyme)
2 bay leaves
2 medium carrots (optional), peeled and cut into 1/2-inch pieces
1 medium celery rib (optional), cut into 1/2-inch pieces (about 1 cup)
Table Salt and Ground Black Pepper
1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add onion and ½ teaspoon salt; cook, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and cook about 30 seconds. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.
2. Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside. Stir in carrots and celery (optional); continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer. Take a potato masher and mash the peas to your liking. We like a thicker soup, so we mash as much as we can.
3. When cool enough to handle, shred ham into small bite-size pieces with two forks. Remove and discard thyme sprigs (if using), bay leaves, and bacon slices. Stir ham back into soup and return to simmer. Season to taste with salt and pepper; serve.
Moroccan Meatballs
Adapted from About.com
1lb ground beef or turkey
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
1 1/3 cup long grain rice
2 tbsp butter
1 large onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
4 or 5 saffron threads, crushed (optional)
1/2 teaspoon turmeric
2 cups low-sodium chicken stock
1 1/2 cups water
1. Mix the ground beef with the cumin, paprika, cinnamon, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Blend in 1/3 cup rice (uncooked). Shape into golf-ball sized meatballs.
2. In a Dutch oven, melt the butter over medium-low heat. Add the onions and garlic and sauté for a few minutes, until soft. Add the meatballs and brown them on all sides. Push the meatballs to the sides of the pan.
3. Add 1 cup of uncooked rice to the middle of the pan along with the parsley, saffron, turmeric and 1/2 teaspoon each of salt and pepper.
4. Add the chicken stock and water. Over medium-high heat, bring the liquids to a simmer. Cover the pan and reduce the heat to low. Simmer the meatballs and rice for 35 to 40 minutes, until most of the liquids are absorbed and the rice is tender. Halfway through cooking, gently turn over the meatballs and stir the rice.
Sunday, October 30, 2011
Tomato Soup, Flank Steak with Horseradish Cream, Barley Pilaf with Sauteed Mushrooms, Strawberry Jam
Tomato Soup
Adapted from 2008 Cooks Illustrated
Ingredients
1/4 cup extra virgin olive oil
1 medium onion , chopped medium (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
pinch hot red pepper flakes (optional)
1 bay leaf
2(28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.
2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth. Return soup to boil and season to taste with salt and pepper.
Flank Steak with Horseradish Cream
My own recipe!
1 pound beef flank steak
3 tablespoons fresh-squeezed lemon juice
2 tablespoons Dijon-style mustard
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/8 teaspoon hot pepper sauce or to taste
Horseradish Sauce (see recipe below)
1. Using a sharp knife, score the surface of the flank steak with shallow diagonal cuts at 1-inch intervals, making diamond shapes. Repeat on other side of steak.
2. In a large resealable plastic bag, combine lemon juice, mustard, Worcestershire sauce, garlic, and hot pepper sauce. Add prepared flank steak. Seal bag and turn to coat. Refrigerate at least 8 hours or overnight, turning steaks occasionally. We have a food saver vacuum-marinater, so this took us about 10 minutes.
Preheat oven to 350
3. Heat a large cast iron skillet on high with a little olive oil. Take the meat out of the marinade and squeeze or let the marinade drop down into the bag as much as possible. Sear on both sides then put the skillet, with meat on it, in the oven for about 5-10 minutes or until done.
Horseradish Sauce (Mix all ingredients together... Makes 1 1/4 cup):
3/4 cup reduced fat sour cream
1/2 cup nonfat Greek yogurt
1/4 cup freshly grated horseradish
1 teaspoon Dijon mustard
Salt and pepper to taste
Barley Pilaf with Sauteed Mushrooms
Ingredients:
1 1/2 cup dried porcini mushroom
2 cups boiling water
2 tablespoons olive oil, divided
1 cup button mushroom, chopped
1/2 cup dry white wine
1/8 teaspoon black pepper
2 garlic cloves, minced
1 cup onion, finely chopped
2 1/4 cups water
1 cup pearl barley, uncooked
1/2 teaspoon salt
1/4 cup fresh parsley, chopped
Directions:
1. Combine the dried porcini mushrooms and boiling water in a bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving mushroom liquid. Finely chop porcini mushrooms; set aside.
2. Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add chopped button mushrooms; cook for 5 minutes or until browned, stirring occasionally. Reduce heat to medium. Add porcini mushrooms, wine, pepper, and garlic; cook 1 minute or until liquid almost evaporates. Remove from heat.
3. Heat 1 tablespoon oil in a large sauce-pan over medium heat. Add onion; cook 3 minutes. Add reserved mushroom liquid, 2-1/4 cups water, porcini mixture, barley, and salt, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until barley is tender. Fluff with a fork; stir in parsley.
Strawberry Jam
Blueberry Jam
Adapted from July 2011 Real Simple Magazine
2 1/2 cups quartered strawberries (Green and white parts cut off.
1/4 cup sugar
1/2 tablespoon fresh lemon juice
1/8 teaspoon salt
1. In a medium saucepan, combine the strawberries, sugar, lemon juice and salt. Mash it with a potato masher until the berries have released their juices.
2. Cook over medium-high heat, stirring occasionally, until the mixture has thickened, about 18-25 minutes. Transfer to a container and refrigerate for up to 1 month or freeze for up to 1 year.
Adapted from 2008 Cooks Illustrated
Ingredients
1/4 cup extra virgin olive oil
1 medium onion , chopped medium (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
pinch hot red pepper flakes (optional)
1 bay leaf
2(28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.
2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth. Return soup to boil and season to taste with salt and pepper.
Flank Steak with Horseradish Cream
My own recipe!
1 pound beef flank steak
3 tablespoons fresh-squeezed lemon juice
2 tablespoons Dijon-style mustard
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/8 teaspoon hot pepper sauce or to taste
Horseradish Sauce (see recipe below)
1. Using a sharp knife, score the surface of the flank steak with shallow diagonal cuts at 1-inch intervals, making diamond shapes. Repeat on other side of steak.
2. In a large resealable plastic bag, combine lemon juice, mustard, Worcestershire sauce, garlic, and hot pepper sauce. Add prepared flank steak. Seal bag and turn to coat. Refrigerate at least 8 hours or overnight, turning steaks occasionally. We have a food saver vacuum-marinater, so this took us about 10 minutes.
Preheat oven to 350
3. Heat a large cast iron skillet on high with a little olive oil. Take the meat out of the marinade and squeeze or let the marinade drop down into the bag as much as possible. Sear on both sides then put the skillet, with meat on it, in the oven for about 5-10 minutes or until done.
Horseradish Sauce (Mix all ingredients together... Makes 1 1/4 cup):
3/4 cup reduced fat sour cream
1/2 cup nonfat Greek yogurt
1/4 cup freshly grated horseradish
1 teaspoon Dijon mustard
Salt and pepper to taste
Barley Pilaf with Sauteed Mushrooms
Ingredients:
1 1/2 cup dried porcini mushroom
2 cups boiling water
2 tablespoons olive oil, divided
1 cup button mushroom, chopped
1/2 cup dry white wine
1/8 teaspoon black pepper
2 garlic cloves, minced
1 cup onion, finely chopped
2 1/4 cups water
1 cup pearl barley, uncooked
1/2 teaspoon salt
1/4 cup fresh parsley, chopped
Directions:
1. Combine the dried porcini mushrooms and boiling water in a bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving mushroom liquid. Finely chop porcini mushrooms; set aside.
2. Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add chopped button mushrooms; cook for 5 minutes or until browned, stirring occasionally. Reduce heat to medium. Add porcini mushrooms, wine, pepper, and garlic; cook 1 minute or until liquid almost evaporates. Remove from heat.
3. Heat 1 tablespoon oil in a large sauce-pan over medium heat. Add onion; cook 3 minutes. Add reserved mushroom liquid, 2-1/4 cups water, porcini mixture, barley, and salt, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until barley is tender. Fluff with a fork; stir in parsley.
Strawberry Jam
Blueberry Jam
Adapted from July 2011 Real Simple Magazine
2 1/2 cups quartered strawberries (Green and white parts cut off.
1/4 cup sugar
1/2 tablespoon fresh lemon juice
1/8 teaspoon salt
1. In a medium saucepan, combine the strawberries, sugar, lemon juice and salt. Mash it with a potato masher until the berries have released their juices.
2. Cook over medium-high heat, stirring occasionally, until the mixture has thickened, about 18-25 minutes. Transfer to a container and refrigerate for up to 1 month or freeze for up to 1 year.
Sunday, October 23, 2011
Vegetable Barley Soup, Tangy Coleslaw, Salmon Croquettes with Lemon Dill Sauce, Farfalle with Broccoli and Anchovies, Gingersnaps (if time!)
Vegetable Barley Soup
Adapted from Cooks Illustrated, October 2011
Ingredients
1/8 ounce dried porcini mushrooms
8 sprigs fresh parsley plus 3 tablespoons chopped
4 sprigs fresh thyme
1 bay leaf
2 tablespoons unsalted butter
3-4 leeks , white and light green parts sliced 1/2 inch
2 carrots , peeled and cut into 1/2-inch pieces
2 celery ribs , cut into 1/4-inch pieces
1/3 cup dry white wine
2 teaspoons soy sauce
6 cups water
4 cups low-sodium chicken broth or vegetable broth
1/2 cup pearl barley
1 garlic clove , peeled and smashed
1 1/2 pounds Yukon Gold potatoes , peeled and cut into 1/2-inch pieces
1 turnip , peeled and cut into 3/4-inch pieces
1 1/2 cups chopped green cabbage
1 cup frozen peas
1 teaspoon lemon juice
1. Grind porcini with spice grinder until they resemble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
3. Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.
4. Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley; season with salt and pepper to taste.
Tangy Coleslaw
Adapted from Cooks Illustrated, May 2011
Ingredients
1/4 cup cider vinegar , plus extra for seasoning
2 tablespoons vegetable oil
1/4 teaspoon celery seed or 1/4 cup chopped celery leaves
1/4 teaspoon ground black pepper
1/2 large green cabbage cored and shredded fine (about 6 cups)
1/4 cup sugar, plus extra for seasoning
1 large carrot, peeled and grated
2 tablespoons chopped fresh parsley leaves
1. Combine 1/4 cup vinegar, oil, celery seed, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.
3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, and parsley to cold vinegar mixture, and toss to combine. Season with salt to taste. Serve Chilled.
Baked Salmon Croquettes
Adapted from cdkitchen.com recipe
18oz fresh cooked salmon (or large can of salmon)
1 onion, diced
2 eggs
2 tablespoons mayonnaise
1 tablespoon chopped parsley
2 medium potatoes, cooked and mashed
1 tablespoon water
2 cups dried breadcrumbs
1 tablespoon grated Parmesan cheese
3 tbsp. mayonnaise
2 tbsp. Dijon mustard
2 tbsp. lemon juice
2 tsp. snipped fresh dill weed or 1/2 tsp. dried dill
1. Remove bones from the salmon and flake into a bowl.
2. Mix in onion, 1 egg beaten, mayonnaise, parsley and the mashed potatoes.
3. Take spoonfuls and mould into croquette shapes (oval). Refrigerate for 1 hour. Mix the other egg with water and, in another bowl mix the breadcrumbs with the cheese.
4. Dip croquettes into the egg and water mix then toss into breadcrumb mixture. Refrigerate a further hour. Arrange croquettes in a greased baking dish and bake at 375 F for 15 - 20 minutes.
5. Mix last four ingredients in a bowl and chill well for sauce.
Farfalle with Broccoli
Adapted from FoodNetwort.com
Ingredients
1/2 box farfalle
1 head broccoli, trimmed to florets (about 2 cups)
1/8 cup extra-virgin olive oil
2 tablespoons butter
1 garlic clove, chopped
3 anchovy fillets, diced
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving plate and sprinkle with Parmesan.
Gingersnaps
Adapted from Cooks Illustrated October, 2011
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon pepper
pinch cayenne
1 1/4 cups packed (8 3/4 ounces) dark brown sugar
1/4 cup molasses
2 tablespoons finely grated fresh ginger
1 large egg plus 1 large yolk
1/2 cup granulated sugar
Instructions
1. Whisk flour, baking soda, and salt together in bowl.
2. Heat butter in 10-inch skillet over medium heat until melted. Lower heat to medium-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, 2 to 4 minutes.
3. Transfer butter to large bowl and whisk in ground ginger, cinnamon, cloves, pepper, and cayenne. Cool 2 minutes.
4. Add brown sugar, molasses, and fresh ginger to butter mixture and whisk to combine. Add egg and yolk and whisk to combine. Add flour mixture and stir until combined. Cover dough tightly with plastic wrap and refrigerate until firm, about 1 hour.
5. Adjust oven racks to upper-middle and lower-middle positions. Heat to 300 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in shallow baking dish or pie plate. Divide dough into heaping teaspoon portions; roll dough into 1-inch balls. Working in batches of 10, roll balls in sugar to coat. Evenly space dough balls on prepared baking sheets, 20 dough balls per sheet.
6. Place 1 sheet on upper rack and bake for 15 minutes. After 15 minutes, transfer partially baked top sheet to lower rack, rotating 180 degrees, and place second sheet of dough balls on upper rack. Continue to bake until cookies on lower tray just begin to darken around edges, 10 to 12 minutes longer. Remove lower sheet of cookies and shift upper sheet to lower rack and continue to bake until cookies begin to darken around edges, 15 to 17 minutes. Slide baked cookies, still on parchment, to wire rack and cool completely before serving. Cool baking sheets slightly and repeat step 3 with remaining dough balls.
Cookies can be stored at room tempurature for up to 2 weeks in airtight container.
Adapted from Cooks Illustrated, October 2011
Ingredients
1/8 ounce dried porcini mushrooms
8 sprigs fresh parsley plus 3 tablespoons chopped
4 sprigs fresh thyme
1 bay leaf
2 tablespoons unsalted butter
3-4 leeks , white and light green parts sliced 1/2 inch
2 carrots , peeled and cut into 1/2-inch pieces
2 celery ribs , cut into 1/4-inch pieces
1/3 cup dry white wine
2 teaspoons soy sauce
6 cups water
4 cups low-sodium chicken broth or vegetable broth
1/2 cup pearl barley
1 garlic clove , peeled and smashed
1 1/2 pounds Yukon Gold potatoes , peeled and cut into 1/2-inch pieces
1 turnip , peeled and cut into 3/4-inch pieces
1 1/2 cups chopped green cabbage
1 cup frozen peas
1 teaspoon lemon juice
1. Grind porcini with spice grinder until they resemble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
3. Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.
4. Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley; season with salt and pepper to taste.
Tangy Coleslaw
Adapted from Cooks Illustrated, May 2011
Ingredients
1/4 cup cider vinegar , plus extra for seasoning
2 tablespoons vegetable oil
1/4 teaspoon celery seed or 1/4 cup chopped celery leaves
1/4 teaspoon ground black pepper
1/2 large green cabbage cored and shredded fine (about 6 cups)
1/4 cup sugar, plus extra for seasoning
1 large carrot, peeled and grated
2 tablespoons chopped fresh parsley leaves
1. Combine 1/4 cup vinegar, oil, celery seed, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.
3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, and parsley to cold vinegar mixture, and toss to combine. Season with salt to taste. Serve Chilled.
Baked Salmon Croquettes
Adapted from cdkitchen.com recipe
18oz fresh cooked salmon (or large can of salmon)
1 onion, diced
2 eggs
2 tablespoons mayonnaise
1 tablespoon chopped parsley
2 medium potatoes, cooked and mashed
1 tablespoon water
2 cups dried breadcrumbs
1 tablespoon grated Parmesan cheese
3 tbsp. mayonnaise
2 tbsp. Dijon mustard
2 tbsp. lemon juice
2 tsp. snipped fresh dill weed or 1/2 tsp. dried dill
1. Remove bones from the salmon and flake into a bowl.
2. Mix in onion, 1 egg beaten, mayonnaise, parsley and the mashed potatoes.
3. Take spoonfuls and mould into croquette shapes (oval). Refrigerate for 1 hour. Mix the other egg with water and, in another bowl mix the breadcrumbs with the cheese.
4. Dip croquettes into the egg and water mix then toss into breadcrumb mixture. Refrigerate a further hour. Arrange croquettes in a greased baking dish and bake at 375 F for 15 - 20 minutes.
5. Mix last four ingredients in a bowl and chill well for sauce.
Farfalle with Broccoli
Adapted from FoodNetwort.com
Ingredients
1/2 box farfalle
1 head broccoli, trimmed to florets (about 2 cups)
1/8 cup extra-virgin olive oil
2 tablespoons butter
1 garlic clove, chopped
3 anchovy fillets, diced
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving plate and sprinkle with Parmesan.
Gingersnaps
Adapted from Cooks Illustrated October, 2011
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon pepper
pinch cayenne
1 1/4 cups packed (8 3/4 ounces) dark brown sugar
1/4 cup molasses
2 tablespoons finely grated fresh ginger
1 large egg plus 1 large yolk
1/2 cup granulated sugar
Instructions
1. Whisk flour, baking soda, and salt together in bowl.
2. Heat butter in 10-inch skillet over medium heat until melted. Lower heat to medium-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, 2 to 4 minutes.
3. Transfer butter to large bowl and whisk in ground ginger, cinnamon, cloves, pepper, and cayenne. Cool 2 minutes.
4. Add brown sugar, molasses, and fresh ginger to butter mixture and whisk to combine. Add egg and yolk and whisk to combine. Add flour mixture and stir until combined. Cover dough tightly with plastic wrap and refrigerate until firm, about 1 hour.
5. Adjust oven racks to upper-middle and lower-middle positions. Heat to 300 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in shallow baking dish or pie plate. Divide dough into heaping teaspoon portions; roll dough into 1-inch balls. Working in batches of 10, roll balls in sugar to coat. Evenly space dough balls on prepared baking sheets, 20 dough balls per sheet.
6. Place 1 sheet on upper rack and bake for 15 minutes. After 15 minutes, transfer partially baked top sheet to lower rack, rotating 180 degrees, and place second sheet of dough balls on upper rack. Continue to bake until cookies on lower tray just begin to darken around edges, 10 to 12 minutes longer. Remove lower sheet of cookies and shift upper sheet to lower rack and continue to bake until cookies begin to darken around edges, 15 to 17 minutes. Slide baked cookies, still on parchment, to wire rack and cool completely before serving. Cool baking sheets slightly and repeat step 3 with remaining dough balls.
Cookies can be stored at room tempurature for up to 2 weeks in airtight container.
Sunday, October 16, 2011
Tomato, Mozzarella and Pesto Pasta Salad, Dennie Chicken Dinner, Homemade Paneer, Lentil Quinoa Salad over Salmon
Holy MOLY was the Kale recipe AMAZING from last week! It's a keeper and we inhaled it. Best veggie lunch EVER! The marinara is also a TOTAL winner and the Chicken Burgers tasted like the Original Chicken Sandwich from Burger King. I'd say that last week's meals were AWESOME! The crab quiche was "OK" and pretty watery... so perhaps next time I'll use less liquid or something.
Tomato, Mozzarella and Pesto Pasta Salad
8-16 oz uncooked penne or farfalle pasta
1 cup pesto sauce (recipe follows)
1 cup small mozzarella balls or cut down a large ball of mozzarella
1 cup cherry tomatoes
1 cup fresh baby spinach
Prepare pasta according to package directions until al dente. Rinse in cold water and drain.
Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes.
Pesto Sauce
2 cups of fresh basil leaves
1 cup extra virgin olive oil
1/2 cup pine nuts
2 tbsps Parmigiano-Reggiano, grated
3 gloves garlic, peeled
1/2 tsp kosher salt
In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in a thin, continuous stream. Remove to a container. Gently fold in grated cheese. Add more olive oil if sauce is too thick.
Dennie Chicken Dinner
Adapted from my friend Jason Dennie's recipe
2 cups peeled and quartered beets
1 cup peeled and quartered parsnip
1 Whole Chicken halved (cut down breast and back)
8 cloves garlic smashed and peeled
Salt/Pepper
1 Teaspoon smoked paprika
1/8 teaspoon Ground Cinnamon
4 Cloves Star Anise
1 12oz bottle Pumpkin Ale
Arugula
Balsamic Vinegar
Olive Oil
Pine nuts
Preheat oven to 350
1. Put beets, parsnip, 1/2 garlic in bottom of dutch oven, then add Cinnamon, Star Anise, and 1/2 beer to pot.
2. Place both halves of chicken on top of vegetables, then add salt, pepper and paprika to the top of the chicken, then top with garlic.
3. Cover and cook for 1.5 hours or until temp of chicken is 165 turning chicken once.
4. Take out chicken and let rest 10 mins
5. Strain vegetables from broth and serve with chicken on bed of arugula, with balsamic vinegar, drizzle of olive oil and pine nuts.
Paneer (Homemade Indian Cheese)
Cheesecloth
4 cups whole milk
1/8 cup freshly squeezed lemon juice, plus more as needed
Line a large colander with a large double layer of cheesecloth, and set it in the sink.
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.
Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid.
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey.
Twisting the ball to compact the cheese into a block, place it on a plate and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
Lentil Quinoa Salad over Baked Salmon
Adapted from D'Arabian Recipe on Food Network
Ingredients
1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves
4 Skinless salmon fillets baked and cooled
Prepare Quinoa as directed on package.
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 20 minutes. Drain and cool.
In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve alongside cold or warm baked salmon.
Tomato, Mozzarella and Pesto Pasta Salad
8-16 oz uncooked penne or farfalle pasta
1 cup pesto sauce (recipe follows)
1 cup small mozzarella balls or cut down a large ball of mozzarella
1 cup cherry tomatoes
1 cup fresh baby spinach
Prepare pasta according to package directions until al dente. Rinse in cold water and drain.
Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes.
Pesto Sauce
2 cups of fresh basil leaves
1 cup extra virgin olive oil
1/2 cup pine nuts
2 tbsps Parmigiano-Reggiano, grated
3 gloves garlic, peeled
1/2 tsp kosher salt
In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in a thin, continuous stream. Remove to a container. Gently fold in grated cheese. Add more olive oil if sauce is too thick.
Dennie Chicken Dinner
Adapted from my friend Jason Dennie's recipe
2 cups peeled and quartered beets
1 cup peeled and quartered parsnip
1 Whole Chicken halved (cut down breast and back)
8 cloves garlic smashed and peeled
Salt/Pepper
1 Teaspoon smoked paprika
1/8 teaspoon Ground Cinnamon
4 Cloves Star Anise
1 12oz bottle Pumpkin Ale
Arugula
Balsamic Vinegar
Olive Oil
Pine nuts
Preheat oven to 350
1. Put beets, parsnip, 1/2 garlic in bottom of dutch oven, then add Cinnamon, Star Anise, and 1/2 beer to pot.
2. Place both halves of chicken on top of vegetables, then add salt, pepper and paprika to the top of the chicken, then top with garlic.
3. Cover and cook for 1.5 hours or until temp of chicken is 165 turning chicken once.
4. Take out chicken and let rest 10 mins
5. Strain vegetables from broth and serve with chicken on bed of arugula, with balsamic vinegar, drizzle of olive oil and pine nuts.
Paneer (Homemade Indian Cheese)
Cheesecloth
4 cups whole milk
1/8 cup freshly squeezed lemon juice, plus more as needed
Line a large colander with a large double layer of cheesecloth, and set it in the sink.
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.
Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid.
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey.
Twisting the ball to compact the cheese into a block, place it on a plate and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
Lentil Quinoa Salad over Baked Salmon
Adapted from D'Arabian Recipe on Food Network
Ingredients
1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves
4 Skinless salmon fillets baked and cooled
Prepare Quinoa as directed on package.
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 20 minutes. Drain and cool.
In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve alongside cold or warm baked salmon.
Sunday, October 9, 2011
Cous cous with Kale and Beans, Homemade Marinara, Crustless Crab Quiche, Chicken Burgers
The Chicken Chow Fun was really good from last week... It's a winner and it has really great flavor. We would use a smaller noodle next time, like fettucini or just chinese rice noodles or something We're going to try the chili again as it keeps getting spicier. I think we'll leave out all chilis except for cayenne next time to see how that goes. Yowsa!
Couscous with Kale and Beans
Adapted from Aarti Sequira, Cooking Channel 2011
Ingredients
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 large bunch kale, leaves stripped off stems
1 clove garlic, smashed
1/4 cup whole, skinned almonds
2 cups loosely packed fresh cilantro leaves and soft stems
2 tablespoons water
1 (15-ounce) can great Northern beans, drained and rinsed
1 cup cooked couscous
Directions
1. Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.
2, Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet and toss with tongs. Cover and lower the heat.
3. Meanwhile, make the cilantro pesto. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth.
4. Remove the lid and check the kale; the leaves should be tender. Add the beans and cilantro pesto. Taste and adjust seasonings, and then cook another 5 minutes until warmed through. Serve over cous cous.
Homemade Marinara over
Adapted from Cooks Illustrated, March 2006. You can put this over pasta, have with parmigana or with appetizers as a dip.
Ingredients
2 (28 ounce) cans whole tomatoes , packed in juice
2 tbsp olive oil
1 medium onion , chopped fine (about 1 cup)
2 medium cloves garlic, pressed through garlic press
1/2 teaspoon dried oregano
1/3 cup dry red wine , such as Chianti or Merlot
3 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
1 - 2 teaspoons sugar
1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid for a few minutes. Reserve 2 1/2 cups of the strained juice and discard the rest. Remove 3/4 cup tomatoes from strainer and set aside.
2. Heat olive oil in large skillet over medium heat. Add onion and cook, until softened and golden, 6 to 8 minutes. Add garlic and oregano and cook, until garlic is fragrant, about 30 seconds.
3. Add tomatoes from strainer (not the ones you set aside) and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
4. Transfer sauce to food processor and add reserved tomatoes; process until slightly chunky, about five 2-second pulses. Return sauce to skillet and add basil and olive oil and salt, pepper, and sugar to taste.
Crustless Crab Quiche
Adapted from Delish.com
2 teaspoon(s) extra-virgin olive oil, divided
1 onion, chopped
1 red bell pepper, chopped
12 ounce(s) mushrooms, wiped clean and sliced (about 4 1/2 cups)
2 large eggs
2 large egg whites
1 1/2 cup(s) low-fat cottage cheese
1/2 cup(s) low-fat plain yogurt
1/4 cup(s) all-purpose flour
1/4 cup(s) freshly grated Parmesan cheese
1/4 teaspoon(s) cayenne pepper
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1 cup cooked lump crabmeat (fresh or frozen and thawed), drained
1/2 cup(s) grated sharp Cheddar cheese
1/4 cup(s) chopped scallions
1. Preheat oven to 350°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.
2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes; transfer to a large bowl.
3. Add the remaining 1 teaspoon oil to the skillet and heat over high heat. Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated, 5 to 7 minutes. Add to the bowl with the onion mixture.
4. Place eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, cayenne, salt and pepper in a food processor or blender; blend until smooth. Add to the vegetable mixture, along with crab, Cheddar and scallions; mix with a rubber spatula. Pour into the prepared baking dish.
5. Bake the quiche until a knife inserted in the center comes out clean, 40 to 50 minutes. Let stand for 5 minutes before serving.
Chicken Burgers
My own recipe- for dinner!
Ingredients
1 pound ground white meat chicken (or grind your own, see instructions below)
2 cups bread crumbs or panko, divided
1/2 cup low-fat milk
3 tablespoons grated sweet onion
1/4 teaspoon cayenne pepper
3/4 teaspoon coarse grained salt
Cracked black pepper
1 teaspoon olive oil
You can grind chicken yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
1. Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper.
2. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles and using your hands, shape into patties. Coat each patty with bread crumbs.
3. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.
Couscous with Kale and Beans
Adapted from Aarti Sequira, Cooking Channel 2011
Ingredients
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 large bunch kale, leaves stripped off stems
1 clove garlic, smashed
1/4 cup whole, skinned almonds
2 cups loosely packed fresh cilantro leaves and soft stems
2 tablespoons water
1 (15-ounce) can great Northern beans, drained and rinsed
1 cup cooked couscous
Directions
1. Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.
2, Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet and toss with tongs. Cover and lower the heat.
3. Meanwhile, make the cilantro pesto. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth.
4. Remove the lid and check the kale; the leaves should be tender. Add the beans and cilantro pesto. Taste and adjust seasonings, and then cook another 5 minutes until warmed through. Serve over cous cous.
Homemade Marinara over
Adapted from Cooks Illustrated, March 2006. You can put this over pasta, have with parmigana or with appetizers as a dip.
Ingredients
2 (28 ounce) cans whole tomatoes , packed in juice
2 tbsp olive oil
1 medium onion , chopped fine (about 1 cup)
2 medium cloves garlic, pressed through garlic press
1/2 teaspoon dried oregano
1/3 cup dry red wine , such as Chianti or Merlot
3 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
1 - 2 teaspoons sugar
1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid for a few minutes. Reserve 2 1/2 cups of the strained juice and discard the rest. Remove 3/4 cup tomatoes from strainer and set aside.
2. Heat olive oil in large skillet over medium heat. Add onion and cook, until softened and golden, 6 to 8 minutes. Add garlic and oregano and cook, until garlic is fragrant, about 30 seconds.
3. Add tomatoes from strainer (not the ones you set aside) and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
4. Transfer sauce to food processor and add reserved tomatoes; process until slightly chunky, about five 2-second pulses. Return sauce to skillet and add basil and olive oil and salt, pepper, and sugar to taste.
Crustless Crab Quiche
Adapted from Delish.com
2 teaspoon(s) extra-virgin olive oil, divided
1 onion, chopped
1 red bell pepper, chopped
12 ounce(s) mushrooms, wiped clean and sliced (about 4 1/2 cups)
2 large eggs
2 large egg whites
1 1/2 cup(s) low-fat cottage cheese
1/2 cup(s) low-fat plain yogurt
1/4 cup(s) all-purpose flour
1/4 cup(s) freshly grated Parmesan cheese
1/4 teaspoon(s) cayenne pepper
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1 cup cooked lump crabmeat (fresh or frozen and thawed), drained
1/2 cup(s) grated sharp Cheddar cheese
1/4 cup(s) chopped scallions
1. Preheat oven to 350°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.
2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes; transfer to a large bowl.
3. Add the remaining 1 teaspoon oil to the skillet and heat over high heat. Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated, 5 to 7 minutes. Add to the bowl with the onion mixture.
4. Place eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, cayenne, salt and pepper in a food processor or blender; blend until smooth. Add to the vegetable mixture, along with crab, Cheddar and scallions; mix with a rubber spatula. Pour into the prepared baking dish.
5. Bake the quiche until a knife inserted in the center comes out clean, 40 to 50 minutes. Let stand for 5 minutes before serving.
Chicken Burgers
My own recipe- for dinner!
Ingredients
1 pound ground white meat chicken (or grind your own, see instructions below)
2 cups bread crumbs or panko, divided
1/2 cup low-fat milk
3 tablespoons grated sweet onion
1/4 teaspoon cayenne pepper
3/4 teaspoon coarse grained salt
Cracked black pepper
1 teaspoon olive oil
You can grind chicken yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
1. Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper.
2. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles and using your hands, shape into patties. Coat each patty with bread crumbs.
3. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.
Sunday, October 2, 2011
Chicken and Vegetable Chow Fun, Steamed Fish and Vegetables in Parchment Paper, Tater's Chili
The winner from last week was the Lasagna hands down. I would have put more Jalapeno and substituted the Broccoli Rabe with Spinach. The broccoli rabe was seriously bitter and the dish as a whole was pretty sweet.. So, more spicy and less bitter will balance the dish out.
This week I got a little bit of a later start on cooking on Sunday. Didn't start until 3! But I was able to crank out all of the recipes. Tater will make his chili during the week for dinner and the leftovers will be used for lunch. Saweeet!
Also, the steamed fish will be served with a side of quinoa. I have several recipes using quinoa on this blog, so i won't bore you. :-)
Chicken and Vegetable Chow Fun
Adapted from Oct. 2011 Food Network Mag.
12oz wide rice noodles, pappardelle or fettuccine
1/4 cup oyster sauce
2 tablespoons rice vinegar
3 tablespoons vegetable oil
1 small Japanese eggplant, sliced into rounds
4oz mixed muchrooms, cut into pieces (about 1 cup)
2 cloves of garlic, chopped
3/4 pound ground chicken (I had chicken strips and pulsed it through the food processor)
1 bunch scallions, sliced
3/4 cup fresh cilantro, chopped (optional)
Hot sauce (optional
1. Bring a pot of salted water to a boil; add the noodles and cook as directed.Reserve 1 1/4 cups of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon sesame oil. mix the oyster sauce and vinegar in a cup; set aside.
2. Heat 2 tablespoons vegetable oil in large skillet over high heat. Add the eggplant and stir-fry until golden, about 2 minutes. Add the mushrooms and cook until wilted, 1 minute. Push the vegetables to one side and add the remaining 1 tablespoon vegetable oil. Add the garlic and cook 30 seconds then add the chicken and stir-fry until cooked through for 3 minutes. Stir the chicken and veggies together; add the scallions and half of the oyster sauce mixture and cook 1 more minute.
3. Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture and 1 teaspoon sesame oil. Stir-fry until heated through for 1-2 minutes, adding more cooking water as needed to loosen. Top with cilantro (optional) to serve.
Steamed Fish in Parchment Paper
My own creation
Ingredients:
Parchment paper
1 filet of fish per person (I've used tilapia and catfish, but you can use rockfish, halibut, snapper... anything really)
1 tsp of various dried fresh herbs per filet (I'll be using tarragon, or rosemary, but if you have basil, dill, parsley... anything that you enjoy will work.)
1/2 tbsp of butter per filet (or an olive oil drizzle)
1 pinch of salt and pepper per filet
Vegetable of your choice (I have used bok choy and asparagus, but I love the flavor of baked tomatoes too.)
Preheat oven at 400 degrees.
1. Tear off a sheet of parchment paper for each fillet, approximately 10 inches square. Fold each square in half. In the middle and along the fold, place the fillet, any herbs you are using, and any vegetables. Place a tbsp of butter or olive oil drizzle, on top of each fillet, along with a pinch of salt and pepper.
2. Cover the fillet and vegetables with the sides of the excess of the paper starting at one side, fold up the edges of the paper, rolling it along until you reach the other side. Hold the final piece in place with a paperclip if necessary. Place each packet on a baking sheet and bake until the sheet puffs up, about 20 minutes. Once they are cooked, carefully open the packets with a knife (be careful of the steam) and serve.
Note: If you like the fish packets to be a little less watery, I usually take them out of the oven, cut open the packets and place them back in the oven for a few minutes.
Tater's Chili
Base recipe altered by Tater for Lady's tastes comes from Cook's Illustrated January 2011
Ingredients
1/2 pound dried pinto beans (about 1 cup), rinsed and picked over
2 Tablespoons New Mexican Chili Powder
6 dried ancho chiles (about 1 3/4 ounces), stems and seeds removed, and flesh torn into 1-inch pieces (Optional... only if you want more heat)
2-4 dried árbol chiles , stems removed, pods split, and seeds removed (optional if you want more heat)
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
2 1/2cups low-sodium chicken broth
2 medium onions , cut into 3/4-inch pieces (about 2 cups)
1 small jalapeño, stems and seeds discarded, cut into 1/2-inch pieces
3 tablespoons vegetable oil
4 medium garlic cloves , pressed through garlic press
1 (14.5-ounce) can diced tomatoes
2 teaspoons light molasses
3 1/2 pounds blade steak, 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces
1 (12-ounce) bottle mild-flavored lager , such as Budweiser
1. Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
(Note) If using, place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet.
3. Add árbol chiles (if using), New Mexican Chili Powder, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Place onions in now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapeños and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.
4. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
5. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.
6. Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.
This week I got a little bit of a later start on cooking on Sunday. Didn't start until 3! But I was able to crank out all of the recipes. Tater will make his chili during the week for dinner and the leftovers will be used for lunch. Saweeet!
Also, the steamed fish will be served with a side of quinoa. I have several recipes using quinoa on this blog, so i won't bore you. :-)
Chicken and Vegetable Chow Fun
Adapted from Oct. 2011 Food Network Mag.
12oz wide rice noodles, pappardelle or fettuccine
1/4 cup oyster sauce
2 tablespoons rice vinegar
3 tablespoons vegetable oil
1 small Japanese eggplant, sliced into rounds
4oz mixed muchrooms, cut into pieces (about 1 cup)
2 cloves of garlic, chopped
3/4 pound ground chicken (I had chicken strips and pulsed it through the food processor)
1 bunch scallions, sliced
3/4 cup fresh cilantro, chopped (optional)
Hot sauce (optional
1. Bring a pot of salted water to a boil; add the noodles and cook as directed.Reserve 1 1/4 cups of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon sesame oil. mix the oyster sauce and vinegar in a cup; set aside.
2. Heat 2 tablespoons vegetable oil in large skillet over high heat. Add the eggplant and stir-fry until golden, about 2 minutes. Add the mushrooms and cook until wilted, 1 minute. Push the vegetables to one side and add the remaining 1 tablespoon vegetable oil. Add the garlic and cook 30 seconds then add the chicken and stir-fry until cooked through for 3 minutes. Stir the chicken and veggies together; add the scallions and half of the oyster sauce mixture and cook 1 more minute.
3. Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture and 1 teaspoon sesame oil. Stir-fry until heated through for 1-2 minutes, adding more cooking water as needed to loosen. Top with cilantro (optional) to serve.
Steamed Fish in Parchment Paper
My own creation
Ingredients:
Parchment paper
1 filet of fish per person (I've used tilapia and catfish, but you can use rockfish, halibut, snapper... anything really)
1 tsp of various dried fresh herbs per filet (I'll be using tarragon, or rosemary, but if you have basil, dill, parsley... anything that you enjoy will work.)
1/2 tbsp of butter per filet (or an olive oil drizzle)
1 pinch of salt and pepper per filet
Vegetable of your choice (I have used bok choy and asparagus, but I love the flavor of baked tomatoes too.)
Preheat oven at 400 degrees.
1. Tear off a sheet of parchment paper for each fillet, approximately 10 inches square. Fold each square in half. In the middle and along the fold, place the fillet, any herbs you are using, and any vegetables. Place a tbsp of butter or olive oil drizzle, on top of each fillet, along with a pinch of salt and pepper.
2. Cover the fillet and vegetables with the sides of the excess of the paper starting at one side, fold up the edges of the paper, rolling it along until you reach the other side. Hold the final piece in place with a paperclip if necessary. Place each packet on a baking sheet and bake until the sheet puffs up, about 20 minutes. Once they are cooked, carefully open the packets with a knife (be careful of the steam) and serve.
Note: If you like the fish packets to be a little less watery, I usually take them out of the oven, cut open the packets and place them back in the oven for a few minutes.
Tater's Chili
Base recipe altered by Tater for Lady's tastes comes from Cook's Illustrated January 2011
Ingredients
1/2 pound dried pinto beans (about 1 cup), rinsed and picked over
2 Tablespoons New Mexican Chili Powder
6 dried ancho chiles (about 1 3/4 ounces), stems and seeds removed, and flesh torn into 1-inch pieces (Optional... only if you want more heat)
2-4 dried árbol chiles , stems removed, pods split, and seeds removed (optional if you want more heat)
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
2 1/2cups low-sodium chicken broth
2 medium onions , cut into 3/4-inch pieces (about 2 cups)
1 small jalapeño, stems and seeds discarded, cut into 1/2-inch pieces
3 tablespoons vegetable oil
4 medium garlic cloves , pressed through garlic press
1 (14.5-ounce) can diced tomatoes
2 teaspoons light molasses
3 1/2 pounds blade steak, 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces
1 (12-ounce) bottle mild-flavored lager , such as Budweiser
1. Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
(Note) If using, place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet.
3. Add árbol chiles (if using), New Mexican Chili Powder, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Place onions in now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapeños and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.
4. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
5. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.
6. Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.
Sunday, September 25, 2011
Skillet Penne with Sausage and Spinach, Belgian Beef, Beer, and Onion Stew, Butternut Squash Lasagna with Jalapeno Bechamel
Soooo happy to finally have a full weekend to myself! The only recipe from last week that was a true winner I think was the gnocchi. The tuna pasta was too dry and didn't keep very well through the week. The chicken tabbouli was good, but not repeat worthy. The broccoli cheese soup was FREAKING AWESOME and the recipe made a lot, so there's some in the freezer for a cold winter night. :-)
A few weeks ago we invested in an online membership to cooks illustrated. I don't think we'll be getting the magazines much longer. I also have a Cooking light and a Food Network Magazine that I'll be using over the fall, but not this week!
Skillet Penne with Sausage and Spinach
Adapted from Cooks Illustrated, May 2007
Ingredients
1 tablespoon olive oil
1 pound hot or sweet Italian turkey sausage , casings removed
3 cloves minced garlic
2 1/4 cups low-sodium chicken broth
2 1/4 cups water
8 ounces penne pasta (2 1/2 cups)
1/2 cup oil-packed sun-dried tomatoes , rinsed and chopped fine
1 (6-ounce) bag baby spinach
1/2 cup grated Parmesan cheese
1/4 cup pine nuts , toasted
1. Brown Sausage: Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add sausage, breaking it up with a spoon, and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. Simmer Penne: Stir in broth, water, penne, tomatoes, and 1/2 teaspoon salt. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.
3. Wilt Spinach: Stir in spinach, handful at time, and cook until wilted. Off heat, stir in Parmesan and nuts. Season with salt and pepper to taste. Serve.
Beef, Beer and Onion Stew
Adapted from Cooks Illustrated, November 2004
Ingredients
3 1/2 pounds blade steaks , 1-inch-thick, trimmed of gristle and fat and cut into 1-inch pieces (I used a flank steak)
3 tablespoons olive oil
3 medium yellow/vidalia onions, halved and sliced about 1/4-inch-thick
1 tablespoon tomato paste
2 medium cloves garlic pressed through garlic press
3 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
3/4 cup low-sodium beef broth
1 1/2 cups beer (12-ounce bottle or can)
4 sprigs fresh thyme leaves (I used a 1/8th teaspoon dried ground)
2 bay leaves
1 tablespoon cider vinegar
Instructions
1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.
2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 hours.
3. Discard bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)
Roasted Squash Lasagna with Jalapeno Bechamel
I saw this on the Cooking Channel from the "Exotic" guy. Nice guy!
2 1/2 pounds butternut squash, peeled, seeds removed, and cut into large dice
4 tablespoons olive oil
1 Vidalia onion, diced
6 cloves garlic, chopped
2 tablespoons butter
1/4 cup coarsely chopped fresh sage leaves
1/4 cup, plus 1 tablespoon butter
1/4 cup, plus 1 tablespoon all-purpose flour
4 cups milk
2-3 jalapenos, halved, seeds removed and mashed in a mortar and pestle
1 1/2 cups canned whole tomatoes, crushed by hands
2 cups ricotta
1/2 cup grated Parmesan cheese
Lasagna noodles (the kind you boil before hand!)
1 bunch broccoli rabe, bottoms trimmed, blanched in salted water and coarsely chopped
1. Cook the pasta in salted water, gently remove and put on a tray, cover in oil to prevent the pasta from sticking and set aside.
2. For the roasted squash filling: Preheat the oven to 400. Put the squash in a bowl, coat with 1 tablespoon olive oil and season with salt, and pepper. Roast the squash in the oven for approximately 45 minutes, until the squash has become tender and caramelized, turning over half way through cooking. Remove from the oven, put in a large bowl, mash slightly and set aside.
3. Heat the remaining olive oil in a saute pan over medium-high heat, add the onions and garlic and saute until golden brown. Add the butter and allow to melt. Add the sage, stir, remove from heat. Add to the roasted squash, season with salt, and pepper, gently fold and set aside.
4. For the jalapeno bechamel: Melt the butter in a small pot over medium heat. Add the flour, stir with a wooden spoon incorporating the flour into the butter until a paste consistency is achieved. Add the milk slowly and stir to incorporate, removing all the lumps. Once the mixture thickens, add the mashed jalapeno and season with salt and set aside.
5. To assemble the lasagna: Preheat the oven to 350 degrees F, and oil a 9 by 13-inch baking dish.Layer the tomatoes, pasta, jalapeno bechamel, chopped rapini (broccoli rabe), roasted squash filling, ricotta, and then sprinkle with Parmesan. Finish with a layer of jalapeno bechamel and put whole sage leaves on top (optional), submerging them in sauce.
6. Bake in the oven for approximately 30 minutes, then broil for an additional 5 minutes until jalapeno bechamel becomes golden brown.
A few weeks ago we invested in an online membership to cooks illustrated. I don't think we'll be getting the magazines much longer. I also have a Cooking light and a Food Network Magazine that I'll be using over the fall, but not this week!
Skillet Penne with Sausage and Spinach
Adapted from Cooks Illustrated, May 2007
Ingredients
1 tablespoon olive oil
1 pound hot or sweet Italian turkey sausage , casings removed
3 cloves minced garlic
2 1/4 cups low-sodium chicken broth
2 1/4 cups water
8 ounces penne pasta (2 1/2 cups)
1/2 cup oil-packed sun-dried tomatoes , rinsed and chopped fine
1 (6-ounce) bag baby spinach
1/2 cup grated Parmesan cheese
1/4 cup pine nuts , toasted
1. Brown Sausage: Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add sausage, breaking it up with a spoon, and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. Simmer Penne: Stir in broth, water, penne, tomatoes, and 1/2 teaspoon salt. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.
3. Wilt Spinach: Stir in spinach, handful at time, and cook until wilted. Off heat, stir in Parmesan and nuts. Season with salt and pepper to taste. Serve.
Beef, Beer and Onion Stew
Adapted from Cooks Illustrated, November 2004
Ingredients
3 1/2 pounds blade steaks , 1-inch-thick, trimmed of gristle and fat and cut into 1-inch pieces (I used a flank steak)
3 tablespoons olive oil
3 medium yellow/vidalia onions, halved and sliced about 1/4-inch-thick
1 tablespoon tomato paste
2 medium cloves garlic pressed through garlic press
3 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
3/4 cup low-sodium beef broth
1 1/2 cups beer (12-ounce bottle or can)
4 sprigs fresh thyme leaves (I used a 1/8th teaspoon dried ground)
2 bay leaves
1 tablespoon cider vinegar
Instructions
1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.
2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 hours.
3. Discard bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)
Roasted Squash Lasagna with Jalapeno Bechamel
I saw this on the Cooking Channel from the "Exotic" guy. Nice guy!
2 1/2 pounds butternut squash, peeled, seeds removed, and cut into large dice
4 tablespoons olive oil
1 Vidalia onion, diced
6 cloves garlic, chopped
2 tablespoons butter
1/4 cup coarsely chopped fresh sage leaves
1/4 cup, plus 1 tablespoon butter
1/4 cup, plus 1 tablespoon all-purpose flour
4 cups milk
2-3 jalapenos, halved, seeds removed and mashed in a mortar and pestle
1 1/2 cups canned whole tomatoes, crushed by hands
2 cups ricotta
1/2 cup grated Parmesan cheese
Lasagna noodles (the kind you boil before hand!)
1 bunch broccoli rabe, bottoms trimmed, blanched in salted water and coarsely chopped
1. Cook the pasta in salted water, gently remove and put on a tray, cover in oil to prevent the pasta from sticking and set aside.
2. For the roasted squash filling: Preheat the oven to 400. Put the squash in a bowl, coat with 1 tablespoon olive oil and season with salt, and pepper. Roast the squash in the oven for approximately 45 minutes, until the squash has become tender and caramelized, turning over half way through cooking. Remove from the oven, put in a large bowl, mash slightly and set aside.
3. Heat the remaining olive oil in a saute pan over medium-high heat, add the onions and garlic and saute until golden brown. Add the butter and allow to melt. Add the sage, stir, remove from heat. Add to the roasted squash, season with salt, and pepper, gently fold and set aside.
4. For the jalapeno bechamel: Melt the butter in a small pot over medium heat. Add the flour, stir with a wooden spoon incorporating the flour into the butter until a paste consistency is achieved. Add the milk slowly and stir to incorporate, removing all the lumps. Once the mixture thickens, add the mashed jalapeno and season with salt and set aside.
5. To assemble the lasagna: Preheat the oven to 350 degrees F, and oil a 9 by 13-inch baking dish.Layer the tomatoes, pasta, jalapeno bechamel, chopped rapini (broccoli rabe), roasted squash filling, ricotta, and then sprinkle with Parmesan. Finish with a layer of jalapeno bechamel and put whole sage leaves on top (optional), submerging them in sauce.
6. Bake in the oven for approximately 30 minutes, then broil for an additional 5 minutes until jalapeno bechamel becomes golden brown.
Sunday, September 18, 2011
Tuna-Fennel Pasta, Gnocchi with Squash & Kale, Chicken Tabouleh with Tahini and Broccoli Cheddar Soup
After a couple weeks off and a nice Birthday weekend, I'm back! I've been ITCHING to get back in the kitchen and how I have a WHOLE Sunday all to myself. Can't wait to get started!
Tuna-Fennel Pasta
Adapted from September Cooking Light magazine
Ingredients
8oz uncooked Penne pasta
2 cans tuna in water, drained
2 tablespoons olive oil
1 lemon
1 Fuji apple, sliced thin
1 small fennel bulb with stalks/fronds
1. Cook pasta according to package directions. Don't put any salt, oil or butter in the preparation. Drain over a bowl, reserving 1/2 cup cooking liquid. Rinse pasta under cold water and set aside.
2. Grate 2 teaspoons rind from lemon; squeeze 3 tablespoons juice. Combine olive oil, rind and juice in a large bowl and whisk all together.
3. Add pasta to oil mixture, and fold in drained tuna and sliced apple.
4. Remove fronds from fennel bulb; finely chop the fronds until you get about 3 tablespoons worth. Remove and discard the stalks and trim the fennel bulb. Thinly slice the fennel bulb. Stir fronds and sliced fennel into the pasta.
5. Add reserved pasta liquid and 1/2 teaspoon salt, tossing to coat.
Gnocchi with Squash and Kale
Adapted from October Food Network Magazine
2 Tablespoons unsalted butter
1/2 medium butternut squash, peeled, seeded and cut into 1/2 inch pieces
1/4 teaspoon red pepper flakes
3 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh sage
1 1/4 cups low-sodium chicken broth (you can use any broth or water)
1 bunch kale, stemmed and roughly chopped
1 17.5 ounce package potato gnocchi
3/4 grated parmesan cheese
1. Melt 1 tablespoon butter in a large skillet (if you want to do the optional part below, make sure you use an oven-safe skillet) over medium heat. Add the squash and cook, stirring until soft and golden about 8min. Add the garlic, sage, red pepper flakes and 1 teaspoon salt.: cook until garlic is soft another 2 minutes.
2. Preheat broiler (optional... my oven wasn't working during this time so I skipped this step). Add the chicken broth to the skillet. when it starts to simmer, stir in the kale and cook until it wilts about 2-3 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are tender about 5 minutes. Uncover and stir in cheese and remaining 1 tbsp butter. Sprinkle with the remaining parmesan and transfer to broiler (optional) another 3 minutes until golden and bubbly.
Chicken Tabbouleh with Tahini
Adapted from September Cooking Light
1 1/4 cups water
1 cup uncooked bulgur, rinsed and drained
2 tbsps olive oil
1/2 pound boneless chicken thighs (I used two breasts)
3 cups chopped tomato
1 cup chopped parsley
1 cup chopped fresh mint
1 cup chopped green onions
1 teaspoon minced garlic
1 cup tahini
1/4 cup plain greek yogurt
3 tbsps fresh lemon juice
1 tablespoon water
1. Combine 1 1/4 cups water, bulgur and 1 tbsp olive oil with 1/2 teaspoon salt in a medium saucepan and bring to a boil. Reduce heat and simmer for 10 minutes or until liquid evaporates. Remove and fluff with a fork. Set aside and let stand 10 minutes.
2. Heat 1 tbsp oil in a large skillet and add chicken to pan; season with salt and pepper. Saute for 4 minute on each side or until done. Shred. Combine bulgur, chicken, tomato and the next 4 ingredients (through the garlic) in the large bowl.
3. Combine 1/4 teaspoon salt, tahini, and remaining ingredients in a small bowl stirring with a whisk. Drizzle over salad.
Broccoli Cheddar Soup
Adapted from Food Network Mag, October issue
2 tblsps olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 cups low-sodium chicken broth
2 cups half and half (I used one cup and then another cup of skim milk)
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
2 cups broccoli florets, chopped
1 1/3 cups shreeded sharp cheddar
1. Heat the oil in a large pot over medium high heat. Add onion and celery and cook, stiring until soft about 5 minutes. Add the chicken broth, half-and-half/milk both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil.
2. reduce heat to medium low and simmer until the potatoes are tender about 10 min. Meanwhile, put the broccoli in a microwave safe bowl, add 3 tbsps water and season with salt. Cover/Steam and microwave until crisp tender, about 4 minutes.
3 When potatoes are tender, remove bay leaf and transfer soup to a blender (we used my trusty food processor. Puree until smooth, leaving the filler cap slightly open to let steam escape. Return soup to the pot and thin with water if necessary. Return to a simmer over medium-low heat; stir in broccoli and season with salt and pepper.
4. add the cheese and stir until melted. Serve!
Tuna-Fennel Pasta
Adapted from September Cooking Light magazine
Ingredients
8oz uncooked Penne pasta
2 cans tuna in water, drained
2 tablespoons olive oil
1 lemon
1 Fuji apple, sliced thin
1 small fennel bulb with stalks/fronds
1. Cook pasta according to package directions. Don't put any salt, oil or butter in the preparation. Drain over a bowl, reserving 1/2 cup cooking liquid. Rinse pasta under cold water and set aside.
2. Grate 2 teaspoons rind from lemon; squeeze 3 tablespoons juice. Combine olive oil, rind and juice in a large bowl and whisk all together.
3. Add pasta to oil mixture, and fold in drained tuna and sliced apple.
4. Remove fronds from fennel bulb; finely chop the fronds until you get about 3 tablespoons worth. Remove and discard the stalks and trim the fennel bulb. Thinly slice the fennel bulb. Stir fronds and sliced fennel into the pasta.
5. Add reserved pasta liquid and 1/2 teaspoon salt, tossing to coat.
Gnocchi with Squash and Kale
Adapted from October Food Network Magazine
2 Tablespoons unsalted butter
1/2 medium butternut squash, peeled, seeded and cut into 1/2 inch pieces
1/4 teaspoon red pepper flakes
3 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh sage
1 1/4 cups low-sodium chicken broth (you can use any broth or water)
1 bunch kale, stemmed and roughly chopped
1 17.5 ounce package potato gnocchi
3/4 grated parmesan cheese
1. Melt 1 tablespoon butter in a large skillet (if you want to do the optional part below, make sure you use an oven-safe skillet) over medium heat. Add the squash and cook, stirring until soft and golden about 8min. Add the garlic, sage, red pepper flakes and 1 teaspoon salt.: cook until garlic is soft another 2 minutes.
2. Preheat broiler (optional... my oven wasn't working during this time so I skipped this step). Add the chicken broth to the skillet. when it starts to simmer, stir in the kale and cook until it wilts about 2-3 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are tender about 5 minutes. Uncover and stir in cheese and remaining 1 tbsp butter. Sprinkle with the remaining parmesan and transfer to broiler (optional) another 3 minutes until golden and bubbly.
Chicken Tabbouleh with Tahini
Adapted from September Cooking Light
1 1/4 cups water
1 cup uncooked bulgur, rinsed and drained
2 tbsps olive oil
1/2 pound boneless chicken thighs (I used two breasts)
3 cups chopped tomato
1 cup chopped parsley
1 cup chopped fresh mint
1 cup chopped green onions
1 teaspoon minced garlic
1 cup tahini
1/4 cup plain greek yogurt
3 tbsps fresh lemon juice
1 tablespoon water
1. Combine 1 1/4 cups water, bulgur and 1 tbsp olive oil with 1/2 teaspoon salt in a medium saucepan and bring to a boil. Reduce heat and simmer for 10 minutes or until liquid evaporates. Remove and fluff with a fork. Set aside and let stand 10 minutes.
2. Heat 1 tbsp oil in a large skillet and add chicken to pan; season with salt and pepper. Saute for 4 minute on each side or until done. Shred. Combine bulgur, chicken, tomato and the next 4 ingredients (through the garlic) in the large bowl.
3. Combine 1/4 teaspoon salt, tahini, and remaining ingredients in a small bowl stirring with a whisk. Drizzle over salad.
Broccoli Cheddar Soup
Adapted from Food Network Mag, October issue
2 tblsps olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 cups low-sodium chicken broth
2 cups half and half (I used one cup and then another cup of skim milk)
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
2 cups broccoli florets, chopped
1 1/3 cups shreeded sharp cheddar
1. Heat the oil in a large pot over medium high heat. Add onion and celery and cook, stiring until soft about 5 minutes. Add the chicken broth, half-and-half/milk both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil.
2. reduce heat to medium low and simmer until the potatoes are tender about 10 min. Meanwhile, put the broccoli in a microwave safe bowl, add 3 tbsps water and season with salt. Cover/Steam and microwave until crisp tender, about 4 minutes.
3 When potatoes are tender, remove bay leaf and transfer soup to a blender (we used my trusty food processor. Puree until smooth, leaving the filler cap slightly open to let steam escape. Return soup to the pot and thin with water if necessary. Return to a simmer over medium-low heat; stir in broccoli and season with salt and pepper.
4. add the cheese and stir until melted. Serve!
Sunday, August 21, 2011
French Style Pork Roast, Pecan Catfish with Bean and Corn Succotash, Curried Chicken Salad
Last week the Chicken piccata was a HUGE hit. I would make it on its own without the lentil salad. The lentil salad was better on its own than with the chicken piccata. That was my fault because I wanted to have both and thought to just combine. No bueno.
We're leaving for a week so this will be the last post for a while. I hope you enjoy!
French-styled Roasted Pork
Adapted from Sept. Cooks Illustrated Mag
Ingredients
2 tablespoons unsalted butter, cut into 2 pieces
6 garlic cloves, sliced thin
1 (2 1/2 pound) boneless pork loin roast (we used a sirloin roast)
1 teaspoon sugar
2 teaspoons herbes de provence
2 tablespoons vegetable oil
1 granny smith apple, peeled, cored and cut into 1/4 inch pieces
1 onion, chopped fine
1/2 cup dry white wine
2 sprigs fresh thyme (I have ground thyme, so I used 1 teaspoon)
1 1/4 cup chicken broth
1. Adjust oven rack to lower-middle position and head oven to 225 degrees. Melt 1 tablespoon butter in 8-in skillet over medium low heat. add half garlic and cook 5-7 min. Transfer to ramekin and refrigerate.
2. With roast fat side up, insert knife on-third of way up from bottom of roast along 1 long side and cut horizontally, stopping 1/2 inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about 1/2 inch from bottom of roast, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap.
3. Sprinkle 1 tbsp salt all over both sides of pork and rub in. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic misture. Starting from short side, fold roast back together like a business letter keeping fat on outside and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de provence and season with pepper.
4. Heat 1 tablespoon oil in dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (don't brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining tablespoon oil, apple and onion, cook until onion is soft and brown, 5 to 7 minutes.Stir in remining sliced garlic and cook 30 more seconds. teturn roast fat side up to pot, place large sheet of foil over pot and cover with lid. Cook 50-90 minutes.
5. When pork registeres 140 degrees, remove from pot and let sit under foil tent to rest. Put pot over medium heat on the stove and pour broth into pot over drippings/fond and bring to a simmer. Whisk 1 tablespoon butter and season with salt and pepper to taste. Serve as jus over pork. YUM!
Pecan Catfish with Bean and Corn Succotash
Adapted from CookingChannel.tv recipe
Ingredients
1 teaspoon olive oil
1 teaspoon minced garlic
1/2 cup diced red onion
1/2 cup diced red pepper
1 1/2 cups fresh or frozen yellow corn kernels (about 3 ears corn, see note)
1 cup cooked butter beans (you can use lima beans too)
1 cup cooked black rice (you can use arborio rice)
1 cup cooked fresh spinach, chopped and squeezed dry
3/4 cup chicken stock
1/2 cup stone ground cornmeal
1/2 cup pecans, roasted, ground (see note)
Salt and freshly ground black pepper, to taste
8 (6-ounce) catfish fillets
4 tablespoons peanut oil
1. Heat olive oil. Add garlic, red onion, red pepper and corn. Saute until softened. Add beans, rice, spinach to saute pan and cook another 2 minutes. Add stock and salt and pepper. Bring to boil. Reduce heat and simmer 2 minutes. Cool.
2. Mix cornmeal and pecans in bowl. Season catfish, dredge in pecan mix. Heat oil in 10-inch saute pan over high heat. Add catfish fillets and cook quickly, turning after 3 minutes (do this in batches if necessary, keeping cooked catfish warm until all fillets are done). Remove from heat and serve over succotash.
Note: To roast nuts, heat dry saute pan over medium high heat. Add nuts and roast, tossing or stirring nuts frequently. Do not walk away from pan as nuts burn in an instant. When nuts are browned, remove pan from heat and turn nuts out onto cool plate so they stop cooking immediately.
Curried Chicken Salad
Adapted from cookingchanneltv.com recipe
1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1. Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice.
2. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
3. In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
4. In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Serve Chicken salad over greens and top with almonds.
We're leaving for a week so this will be the last post for a while. I hope you enjoy!
French-styled Roasted Pork
Adapted from Sept. Cooks Illustrated Mag
Ingredients
2 tablespoons unsalted butter, cut into 2 pieces
6 garlic cloves, sliced thin
1 (2 1/2 pound) boneless pork loin roast (we used a sirloin roast)
1 teaspoon sugar
2 teaspoons herbes de provence
2 tablespoons vegetable oil
1 granny smith apple, peeled, cored and cut into 1/4 inch pieces
1 onion, chopped fine
1/2 cup dry white wine
2 sprigs fresh thyme (I have ground thyme, so I used 1 teaspoon)
1 1/4 cup chicken broth
1. Adjust oven rack to lower-middle position and head oven to 225 degrees. Melt 1 tablespoon butter in 8-in skillet over medium low heat. add half garlic and cook 5-7 min. Transfer to ramekin and refrigerate.
2. With roast fat side up, insert knife on-third of way up from bottom of roast along 1 long side and cut horizontally, stopping 1/2 inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about 1/2 inch from bottom of roast, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap.
3. Sprinkle 1 tbsp salt all over both sides of pork and rub in. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic misture. Starting from short side, fold roast back together like a business letter keeping fat on outside and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de provence and season with pepper.
4. Heat 1 tablespoon oil in dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (don't brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining tablespoon oil, apple and onion, cook until onion is soft and brown, 5 to 7 minutes.Stir in remining sliced garlic and cook 30 more seconds. teturn roast fat side up to pot, place large sheet of foil over pot and cover with lid. Cook 50-90 minutes.
5. When pork registeres 140 degrees, remove from pot and let sit under foil tent to rest. Put pot over medium heat on the stove and pour broth into pot over drippings/fond and bring to a simmer. Whisk 1 tablespoon butter and season with salt and pepper to taste. Serve as jus over pork. YUM!
Pecan Catfish with Bean and Corn Succotash
Adapted from CookingChannel.tv recipe
Ingredients
1 teaspoon olive oil
1 teaspoon minced garlic
1/2 cup diced red onion
1/2 cup diced red pepper
1 1/2 cups fresh or frozen yellow corn kernels (about 3 ears corn, see note)
1 cup cooked butter beans (you can use lima beans too)
1 cup cooked black rice (you can use arborio rice)
1 cup cooked fresh spinach, chopped and squeezed dry
3/4 cup chicken stock
1/2 cup stone ground cornmeal
1/2 cup pecans, roasted, ground (see note)
Salt and freshly ground black pepper, to taste
8 (6-ounce) catfish fillets
4 tablespoons peanut oil
1. Heat olive oil. Add garlic, red onion, red pepper and corn. Saute until softened. Add beans, rice, spinach to saute pan and cook another 2 minutes. Add stock and salt and pepper. Bring to boil. Reduce heat and simmer 2 minutes. Cool.
2. Mix cornmeal and pecans in bowl. Season catfish, dredge in pecan mix. Heat oil in 10-inch saute pan over high heat. Add catfish fillets and cook quickly, turning after 3 minutes (do this in batches if necessary, keeping cooked catfish warm until all fillets are done). Remove from heat and serve over succotash.
Note: To roast nuts, heat dry saute pan over medium high heat. Add nuts and roast, tossing or stirring nuts frequently. Do not walk away from pan as nuts burn in an instant. When nuts are browned, remove pan from heat and turn nuts out onto cool plate so they stop cooking immediately.
Curried Chicken Salad
Adapted from cookingchanneltv.com recipe
1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1. Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice.
2. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
3. In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
4. In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Serve Chicken salad over greens and top with almonds.
Sunday, August 14, 2011
Chicken Piccata with Lentil Salad, Flank Steak with Horseradish Sauce
We spent the day on Long Beach yesterday and being outside for so long SERIOUSLY drains me! I'm hoping I can get all of these recipes done today and still have enough time to sit on the couch and mentally prepare me for another week of work.
I got a late start on cooking on Sunday, so I'm only posting two of the three recipes. The third I needed to use up some veggies, so I diced them all up, sauteed them in olive oil, salt and pepper, then put 1/2 cup uncooked quinoa, then 1 cup veggie broth and let simmer until done. I'll bake up some fish and put it on top. nothing crazy!
Chicken Piccata with Lentil Salad
Adapted from both Cooks Illustrated and Food.com
Lentil Salad Ingredients
1 cup lentils, picked over and rinsed
6 cups water
2 cups low-sodium chicken or vegetable broth
5 garlic cloves
1 bay leaf
5 tablespoons Olive Oil
3 tablespoons white wine vinegar
1/2 cup coarsely chopped pitted kalamata olives
1/2 cup fresh mint leaves
1 large shallot, minced
1/4 cup crumbled feta cheese
Ingredients for the Chicken
4 boneless, skinless chicken breast halves, pounded out to 1/4 inch thickness
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 cups chicken stock
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon drained bottled capers, rinsed and chopped
Lentil Salad (Do #1 first, then work on the chicken!)
1. Place lentils and 1 teaspoon salt in a bowl. Cover with 4 cups warm water and soak for 1 hour. While this is soaking go down to the chicken and complete that if you want to. After soak, drain well.
2. Heat oven to 325. Place drained lentils, 2 cups water, broth, garlic, bay leaf and 1/2 teaspoon salt in medium saucepan. Cover and bake until lentils are tender but remain intact, 40 to 60 minutes. Meanwhile, whisk oil and vinegar together in large bowl.
3. Drain lentils well; remove and discard garlic and bay leaf. Add drained lentils, olives, mint and shallot to dressing and toss to combine. Sprinkle with Feta and serve with chicken.
Chicken Piccata
1. Mix the flour with the salt and pepper in a shallow pie plate. Heat half of the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.
2. Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce, topped with lemon slices and parsley.
Flank Steak with Horseradish Sauce
Adapted from whatscookingamerica.net
1 pound beef flank steak
3 tablespoons fresh-squeezed lemon juice
2 tablespoons Dijon-style mustard
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/8 teaspoon hot pepper sauce or to taste
Horseradish Sauce (see recipe below)
1. Using a sharp knife, score the surface of the flank steak with shallow diagonal cuts at 1-inch intervals, making diamond shapes. Repeat on other side of steak.
2. In a large resealable plastic bag, combine lemon juice, mustard, Worcestershire sauce, garlic, and hot pepper sauce. Add prepared flank steak. Seal bag and turn to coat. Refrigerate at least 8 hours or overnight, turning steaks occasionally. We have a food saver vacuum-marinater, so this took us about 10 minutes.
Preheat oven to 350
3. Heat a large cast iron skillet on high with a little olive oil. Take the meat out of the marinade and sear on both sides (sear until it doesn't stick anymore to the pan). Then put the skillet, with meat on it, in the oven for about 5-10 minutes or done.
Horseradish Sauce:
3/4 cup reduced fat sour cream
1/2 cup nonfat Greek yogurt
1/4 cup freshly grated horseradish
1 teaspoon Dijon mustard
Salt and pepper to taste
I got a late start on cooking on Sunday, so I'm only posting two of the three recipes. The third I needed to use up some veggies, so I diced them all up, sauteed them in olive oil, salt and pepper, then put 1/2 cup uncooked quinoa, then 1 cup veggie broth and let simmer until done. I'll bake up some fish and put it on top. nothing crazy!
Chicken Piccata with Lentil Salad
Adapted from both Cooks Illustrated and Food.com
Lentil Salad Ingredients
1 cup lentils, picked over and rinsed
6 cups water
2 cups low-sodium chicken or vegetable broth
5 garlic cloves
1 bay leaf
5 tablespoons Olive Oil
3 tablespoons white wine vinegar
1/2 cup coarsely chopped pitted kalamata olives
1/2 cup fresh mint leaves
1 large shallot, minced
1/4 cup crumbled feta cheese
Ingredients for the Chicken
4 boneless, skinless chicken breast halves, pounded out to 1/4 inch thickness
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 cups chicken stock
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon drained bottled capers, rinsed and chopped
Lentil Salad (Do #1 first, then work on the chicken!)
1. Place lentils and 1 teaspoon salt in a bowl. Cover with 4 cups warm water and soak for 1 hour. While this is soaking go down to the chicken and complete that if you want to. After soak, drain well.
2. Heat oven to 325. Place drained lentils, 2 cups water, broth, garlic, bay leaf and 1/2 teaspoon salt in medium saucepan. Cover and bake until lentils are tender but remain intact, 40 to 60 minutes. Meanwhile, whisk oil and vinegar together in large bowl.
3. Drain lentils well; remove and discard garlic and bay leaf. Add drained lentils, olives, mint and shallot to dressing and toss to combine. Sprinkle with Feta and serve with chicken.
Chicken Piccata
1. Mix the flour with the salt and pepper in a shallow pie plate. Heat half of the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.
2. Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce, topped with lemon slices and parsley.
Flank Steak with Horseradish Sauce
Adapted from whatscookingamerica.net
1 pound beef flank steak
3 tablespoons fresh-squeezed lemon juice
2 tablespoons Dijon-style mustard
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/8 teaspoon hot pepper sauce or to taste
Horseradish Sauce (see recipe below)
1. Using a sharp knife, score the surface of the flank steak with shallow diagonal cuts at 1-inch intervals, making diamond shapes. Repeat on other side of steak.
2. In a large resealable plastic bag, combine lemon juice, mustard, Worcestershire sauce, garlic, and hot pepper sauce. Add prepared flank steak. Seal bag and turn to coat. Refrigerate at least 8 hours or overnight, turning steaks occasionally. We have a food saver vacuum-marinater, so this took us about 10 minutes.
Preheat oven to 350
3. Heat a large cast iron skillet on high with a little olive oil. Take the meat out of the marinade and sear on both sides (sear until it doesn't stick anymore to the pan). Then put the skillet, with meat on it, in the oven for about 5-10 minutes or done.
Horseradish Sauce:
3/4 cup reduced fat sour cream
1/2 cup nonfat Greek yogurt
1/4 cup freshly grated horseradish
1 teaspoon Dijon mustard
Salt and pepper to taste
Monday, August 8, 2011
Pasta Primavera... Looks who's cookin a meal this week!
This weekend was a hot one. I didn't much care to stand over a hot stove, so I optimized my time. I did manage to crank out two solid meals, a one-pot pasta primavera and some fixins for chicken salad (not the mayonnais-y kind, but the grilled kind). Also, we bought a LARGE amount of pork from Costo and Tater promised to cook said pork while I was at work Monday... So here's crossing my fingers that it'll not only be good, but ready by the time Lady's hungry. :-)
One-Pot Pasta Primavera
Adapted from August Vegetarian Times
2 Tbsp olive oil
3 cloves garlic, minced
Zest of 1 lemon
8 oz. fusilli/spiral pasta (any short pasta will do)
2 small yellow squash, halved and cut into 1/2 inch slices
1 medium orange bell pepper, cut into 1-inch pieces
8 oz. small broccoli forets (3 cups)
2 cups halved cherry tomatoes (grape tomatoes will also be good here)
8 green onions, thinly sliced (1/2 cup)
1/2 cup torn fresh basil leaves
Grated Parmesan cheese for garnish (optional, but highly recommended)
1. Combine oil, garlic and zest in a small bowl and set aside.
2. Cook pasta according to package in a larger than normal pot. Add squash and bell pepper about 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and veggies reserving 1/2 cup cooking water.
3. Return past amixture to pot and stir in tomatoes, green onions, basil and oil mixture. Also stir in reserved cooking water. Stir around over low heat, then serve with parmesan.
You can also cool and serve warm or cold.
One-Pot Pasta Primavera
Adapted from August Vegetarian Times
2 Tbsp olive oil
3 cloves garlic, minced
Zest of 1 lemon
8 oz. fusilli/spiral pasta (any short pasta will do)
2 small yellow squash, halved and cut into 1/2 inch slices
1 medium orange bell pepper, cut into 1-inch pieces
8 oz. small broccoli forets (3 cups)
2 cups halved cherry tomatoes (grape tomatoes will also be good here)
8 green onions, thinly sliced (1/2 cup)
1/2 cup torn fresh basil leaves
Grated Parmesan cheese for garnish (optional, but highly recommended)
1. Combine oil, garlic and zest in a small bowl and set aside.
2. Cook pasta according to package in a larger than normal pot. Add squash and bell pepper about 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and veggies reserving 1/2 cup cooking water.
3. Return past amixture to pot and stir in tomatoes, green onions, basil and oil mixture. Also stir in reserved cooking water. Stir around over low heat, then serve with parmesan.
You can also cool and serve warm or cold.
Sunday, July 31, 2011
5-Spice Roast Chicken, Curried Rice and Quinoa Pilaf with Raisins and Pistachios, Polish Stuffed Cabbage, Blueberry Jam
Well, I'm back from 2 weeks of traveling! I must admit I missed all of the cooking. I didn't do much exercising at all on my trip but I *think* i did pretty well on my meals... meaning not eating too much and not eating all the freakin' time.
I recieved my Vegetarian Times in the mail and most of the recipes are very Fall focused (soupes, chowders, stews etc...) so not much I want to do with it yet while it's still hotter than hades in the apartment. What I will try is the actual roasting of my recipes really early in the morning so it doesn't bake us along with the chicken.
I was also looking for something "comfort-foody" for me. While this ALWAYS means chicken, the stuffed cabbage idea just came to me. My mom used to make it when I was younger and Tater's always loved cabbage, so I needed to hunt for the perfect recipe. I recall making this years ago and it didn't turn out right (i.e. not a lot of flavor, cabbage undercooked, overall not impressive) so it took me a while to find the right recipe that's not too easy (which was probably why my past attempt failed). Here goes!
5-Spice Roast Chicken
Adapted from thehungrymouse.com
Marinade Ingredients:
4 garlic cloves, minced or put through a press
1 Tbls. kosher salt
2 Tbls. toasted sesame oil
1 tsp. five-spice powder
1 Tbls. rice wine vinegar (I always substitute this with cooking sherry)
Chicken:
6 chicken leg quarters, 4 1/2 – 5 lbs. (I used a whole chicken, but cut it up into 2 leg quarters, 2 wings and 2 breasts... giggidy)
Mix up the marinade, toss the chicken in it, let it sit overnight(or not, or use a foodsaver vacu-marinade like we did), then roast for 50 minutes at 425 degrees.
Double Giggidy
Curried Rice and Quinoa Pilaf with Raisins and Pistachios
Adapted from September 2011 Vegetarian Times
2 Tbs. olive oil
1 small onion, finely chopped
1/2 cup basmati rice
1/2 cup quinoa
2 tsp. curry powder
1 bay leaf
1/2 cup chopped raisins (you can use any dried fruit, really)
1/4 cup chopped pistachios (yum)
1. Heat oil in medium skillet over medium heat. Add onion and sautee 2-3 minutes or until translucent.
2. Add rice and quinoa and cook until rice begin to turn opque. Add curry powder and cook 30 seconds. Stir in 1 1/2 cups water, add bay leaf, season with salt and cover and bring to a boil.
3. Reduce heat to medium-low and simmer 15 to 18 minutes or until grains are tender. Remove bay leaf and fold in raisins and pistachios.
I may just bake flounder with salt, pepper and garlic powder and serve this side dish with it.
Polish Stuffed Cabbage
Adapted from Lynnscountrykitchen.net
Ingredients for the sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1-1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
Ingredients for the cabbage rolls:
1-1/4 cups extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash of dry red wine
2 tablespoons chopped flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1-1/2 cups cooked rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each
Preheat oven to 350
1. For the sauce, put oil in 3 quart saucepan and place over medium heat. Add garlic and sauté for 1 minute. Add the tomatoes and cook for 5 minutes. Add the vinegar and sugar, simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat. Set aside.
2. Put 2 tbsps of oil in a skillet over medium heat. Sauté the onion and garlic for about 5 minutes until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce; mix to incorporate and then take it off the heat.
3. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sautéed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
4. Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible.
5. Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. (This insulation will prevent the cabbage rolls from burning on the bottom when baked). Use all the good looking leaves to make the cabbage rolls.
6. Place about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side, in rows, seam-side down, in the casserole pan. Pour the remaining sweet and sour sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil.
Bake at 350 for 1 hour or until the meat is cooked.
Blueberry Jam
Adapted from July 2011 Real Simple Magazine
2 1/2 cups blueberries
1/4 cup sugar
1/2 tablespoon fresh lemon juice
1/8 teaspoon salt
1. In a medium saucepan, combine the blueberries, sugar, lemon juice and salt. Mash it with a potato masher until the berries have released their juices.
2. cook over medium-high heat, stirring occasionally, until the mixture has thickened, about 18-25 minutes. Transfer to containers and refrigerate for up to 1 month or freeze for up to 1 year.
YAY!
I recieved my Vegetarian Times in the mail and most of the recipes are very Fall focused (soupes, chowders, stews etc...) so not much I want to do with it yet while it's still hotter than hades in the apartment. What I will try is the actual roasting of my recipes really early in the morning so it doesn't bake us along with the chicken.
I was also looking for something "comfort-foody" for me. While this ALWAYS means chicken, the stuffed cabbage idea just came to me. My mom used to make it when I was younger and Tater's always loved cabbage, so I needed to hunt for the perfect recipe. I recall making this years ago and it didn't turn out right (i.e. not a lot of flavor, cabbage undercooked, overall not impressive) so it took me a while to find the right recipe that's not too easy (which was probably why my past attempt failed). Here goes!
5-Spice Roast Chicken
Adapted from thehungrymouse.com
Marinade Ingredients:
4 garlic cloves, minced or put through a press
1 Tbls. kosher salt
2 Tbls. toasted sesame oil
1 tsp. five-spice powder
1 Tbls. rice wine vinegar (I always substitute this with cooking sherry)
Chicken:
6 chicken leg quarters, 4 1/2 – 5 lbs. (I used a whole chicken, but cut it up into 2 leg quarters, 2 wings and 2 breasts... giggidy)
Mix up the marinade, toss the chicken in it, let it sit overnight(or not, or use a foodsaver vacu-marinade like we did), then roast for 50 minutes at 425 degrees.
Double Giggidy
Curried Rice and Quinoa Pilaf with Raisins and Pistachios
Adapted from September 2011 Vegetarian Times
2 Tbs. olive oil
1 small onion, finely chopped
1/2 cup basmati rice
1/2 cup quinoa
2 tsp. curry powder
1 bay leaf
1/2 cup chopped raisins (you can use any dried fruit, really)
1/4 cup chopped pistachios (yum)
1. Heat oil in medium skillet over medium heat. Add onion and sautee 2-3 minutes or until translucent.
2. Add rice and quinoa and cook until rice begin to turn opque. Add curry powder and cook 30 seconds. Stir in 1 1/2 cups water, add bay leaf, season with salt and cover and bring to a boil.
3. Reduce heat to medium-low and simmer 15 to 18 minutes or until grains are tender. Remove bay leaf and fold in raisins and pistachios.
I may just bake flounder with salt, pepper and garlic powder and serve this side dish with it.
Polish Stuffed Cabbage
Adapted from Lynnscountrykitchen.net
Ingredients for the sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1-1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
Ingredients for the cabbage rolls:
1-1/4 cups extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash of dry red wine
2 tablespoons chopped flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1-1/2 cups cooked rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each
Preheat oven to 350
1. For the sauce, put oil in 3 quart saucepan and place over medium heat. Add garlic and sauté for 1 minute. Add the tomatoes and cook for 5 minutes. Add the vinegar and sugar, simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat. Set aside.
2. Put 2 tbsps of oil in a skillet over medium heat. Sauté the onion and garlic for about 5 minutes until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce; mix to incorporate and then take it off the heat.
3. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sautéed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
4. Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible.
5. Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. (This insulation will prevent the cabbage rolls from burning on the bottom when baked). Use all the good looking leaves to make the cabbage rolls.
6. Place about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side, in rows, seam-side down, in the casserole pan. Pour the remaining sweet and sour sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil.
Bake at 350 for 1 hour or until the meat is cooked.
Blueberry Jam
Adapted from July 2011 Real Simple Magazine
2 1/2 cups blueberries
1/4 cup sugar
1/2 tablespoon fresh lemon juice
1/8 teaspoon salt
1. In a medium saucepan, combine the blueberries, sugar, lemon juice and salt. Mash it with a potato masher until the berries have released their juices.
2. cook over medium-high heat, stirring occasionally, until the mixture has thickened, about 18-25 minutes. Transfer to containers and refrigerate for up to 1 month or freeze for up to 1 year.
YAY!
Sunday, July 17, 2011
Tandoori Chicken and All Hands on Deck!
I'm traveling the next two weeks so I need to make something easy and quick and only for Taylor the next couple of weeks.
Here is what I'm preparing for week 1:
Red Beans and Rice (left over from several weeks back, kept frozen and vaccuum sealed)
Shrimp Orzo Salad (from two weeks ago)
"Bowl of Somethin" (So he can make a Mexican-themed bowl-of-something)
Tandoori Chicken
Salt and Pepper Pork with roasted red potatoes
Tandoori Chicken is the only "new" recipe I haven't made yet. It's marinated chicken breast and I'll make Jasmine rice to go over it. I'm sure he'll love it.
Tandoori Chicken
Adapted from TastyKitchen.com
Ingredients
¾ cups Coarsely Chopped Onion
1 teaspoon Peeled, Coarsely Chopped Fresh Ginger
2 cloves Garlic, Peeled
½ cups Low Fat Plain Yogurt
1 Tablespoon Freshly Squeezed Lemon Juice
1 whole Lemon Zested
1 teaspoon Paprika
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
½ teaspoons Salt
½ teaspoons Chili Powder
¼ teaspoons Black Pepper
1 dash Freshly Grated Nutmeg
2 dashes Hot Sauce (or To Taste) (optional)
4 whole
1. Place onion, ginger and garlic in a food processor; process until finely chopped. Add yogurt, lemon juice, lemon zest, paprika, cumin, coriander, salt, chili powder, black pepper, nutmeg and hot sauce (if using); pulse 4 times or until blended.
2. Make 3 diagonal cuts, 1/4″ deep, across the top of each chicken breast half. Place chicken in a resealable bag; pour yogurt mixture over the chicken. Seal bag; marinate chicken in the refrigerator for 8 hours or overnight, turning bag occasionally. We have a marinater from our Food Saver system, so it only takes about 10 minutes.
Preheat oven to 350.
Preheat a large cast-iron skillet on high with a little olive oil in it.
Remove chicken breasts from the bag. Sear chicken on skillet for 2 minutes on both sides. Place immediately in the oven (in the same skillet) and Cook 5 minutes more or undil chicken is done and juices run clear.
Here is what I'm preparing for week 1:
Red Beans and Rice (left over from several weeks back, kept frozen and vaccuum sealed)
Shrimp Orzo Salad (from two weeks ago)
"Bowl of Somethin" (So he can make a Mexican-themed bowl-of-something)
Tandoori Chicken
Salt and Pepper Pork with roasted red potatoes
Tandoori Chicken is the only "new" recipe I haven't made yet. It's marinated chicken breast and I'll make Jasmine rice to go over it. I'm sure he'll love it.
Tandoori Chicken
Adapted from TastyKitchen.com
Ingredients
¾ cups Coarsely Chopped Onion
1 teaspoon Peeled, Coarsely Chopped Fresh Ginger
2 cloves Garlic, Peeled
½ cups Low Fat Plain Yogurt
1 Tablespoon Freshly Squeezed Lemon Juice
1 whole Lemon Zested
1 teaspoon Paprika
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
½ teaspoons Salt
½ teaspoons Chili Powder
¼ teaspoons Black Pepper
1 dash Freshly Grated Nutmeg
2 dashes Hot Sauce (or To Taste) (optional)
4 whole
1. Place onion, ginger and garlic in a food processor; process until finely chopped. Add yogurt, lemon juice, lemon zest, paprika, cumin, coriander, salt, chili powder, black pepper, nutmeg and hot sauce (if using); pulse 4 times or until blended.
2. Make 3 diagonal cuts, 1/4″ deep, across the top of each chicken breast half. Place chicken in a resealable bag; pour yogurt mixture over the chicken. Seal bag; marinate chicken in the refrigerator for 8 hours or overnight, turning bag occasionally. We have a marinater from our Food Saver system, so it only takes about 10 minutes.
Preheat oven to 350.
Preheat a large cast-iron skillet on high with a little olive oil in it.
Remove chicken breasts from the bag. Sear chicken on skillet for 2 minutes on both sides. Place immediately in the oven (in the same skillet) and Cook 5 minutes more or undil chicken is done and juices run clear.
Monday, July 4, 2011
Roasted Shrimp and Orzo, Chicken Masala, Pesto 3-Bean Salad over Roasted Salmon
Last week's meals focused on taking vegetarian recipes and adding a meat. I don't think either of them were my favorites, but I did learn a lot about radishes... mostly that I don't really care for them unless all the red is peeled off and they are sliced REALLY thin and put in a big green salad. :)
For this week's recipes I've decided to look at my favorite TV chef's... Ina Garten and Bal Arneson. I also had a hankering for something Bean-y, so I included a Bean Salad recipe.
Roasted Shrimp and Orzo
Adapted from Ina Garten, 2006
Ingredients
Olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup diced red onion
3/4 pound good feta cheese, large diced
Preheat the oven to 400 degrees F.
1. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
2. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
3. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving
Chicken Masala (Not MaRsala!)
Adapted from The Spice Goddess on the Cooking channel
Ingredients
2 tablespoons grapeseed oil (I'm sure you could use Olive Oil)
1 onion, finely chopped
2 tablespoons finely chopped fresh garlic
2 tablespoons finely chopped fresh ginger
1 green chile, finely chopped
1 tablespoon coriander seeds (I used ground coriander)
1 tablespoon garam masala
1 teaspoon Spanish paprika (I used sweet paprika)
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon tomato paste
1 pound chicken thighs, boneless
2 cups chopped tomatoes
2 cups chopped potatoes
1/2 cup fresh cilantro leaves
2 cups water
1. Put oil in a large saucepan over medium-high heat. Add the onion, garlic, ginger, and chile, and saute for 3 minutes, or until the onions are softened. Add the coriander seeds, garam masala, paprika, turmeric, and salt and toast for 10 seconds and then add the tomato paste.
2. Stir well and then add the chicken thighs, turning them frequently as they cook. Add the tomatoes, potatoes, cilantro, and water and mix well.
3. Bring the mixture to a boil and then reduce the heat to a simmer. Cover with a lid and let cook for about 20 to 25 minutes, or until the chicken is cooked through. Serve with rice.
Pesto 3-Bean Salad over Roasted Salmon
Recipe adapted from the Neely's "Give it a Kick" episode
Ingredients
1lb salmon filet
3 cloves of garlic, peeled
1/4lb Green Beans, trimmed and cut into 1-inch pieces
1 cup basil leaves, about 20 leaves
1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
1/2 cup grated Parmigiano-Reggiano
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can garbanzo beans, rinsed
Heat oven to 350
1. Salt and pepper both sides of salmon filet. Cook in the oven for 25-30min until done to your liking. Let cool.
2. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto a cutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
3. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
4. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Serve cold with salmon. Adjust seasoning.
For this week's recipes I've decided to look at my favorite TV chef's... Ina Garten and Bal Arneson. I also had a hankering for something Bean-y, so I included a Bean Salad recipe.
Roasted Shrimp and Orzo
Adapted from Ina Garten, 2006
Ingredients
Olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup diced red onion
3/4 pound good feta cheese, large diced
Preheat the oven to 400 degrees F.
1. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
2. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
3. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving
Chicken Masala (Not MaRsala!)
Adapted from The Spice Goddess on the Cooking channel
Ingredients
2 tablespoons grapeseed oil (I'm sure you could use Olive Oil)
1 onion, finely chopped
2 tablespoons finely chopped fresh garlic
2 tablespoons finely chopped fresh ginger
1 green chile, finely chopped
1 tablespoon coriander seeds (I used ground coriander)
1 tablespoon garam masala
1 teaspoon Spanish paprika (I used sweet paprika)
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon tomato paste
1 pound chicken thighs, boneless
2 cups chopped tomatoes
2 cups chopped potatoes
1/2 cup fresh cilantro leaves
2 cups water
1. Put oil in a large saucepan over medium-high heat. Add the onion, garlic, ginger, and chile, and saute for 3 minutes, or until the onions are softened. Add the coriander seeds, garam masala, paprika, turmeric, and salt and toast for 10 seconds and then add the tomato paste.
2. Stir well and then add the chicken thighs, turning them frequently as they cook. Add the tomatoes, potatoes, cilantro, and water and mix well.
3. Bring the mixture to a boil and then reduce the heat to a simmer. Cover with a lid and let cook for about 20 to 25 minutes, or until the chicken is cooked through. Serve with rice.
Pesto 3-Bean Salad over Roasted Salmon
Recipe adapted from the Neely's "Give it a Kick" episode
Ingredients
1lb salmon filet
3 cloves of garlic, peeled
1/4lb Green Beans, trimmed and cut into 1-inch pieces
1 cup basil leaves, about 20 leaves
1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
1/2 cup grated Parmigiano-Reggiano
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can garbanzo beans, rinsed
Heat oven to 350
1. Salt and pepper both sides of salmon filet. Cook in the oven for 25-30min until done to your liking. Let cool.
2. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto a cutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
3. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
4. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Serve cold with salmon. Adjust seasoning.
Sunday, June 26, 2011
Cornmeal-Crusted Tilapia with Black Sesame Green Beans and Radishes, Spicy Dijon Potato Salad with Homemade BLT's, Oven Roasted Pork Chops and Cauliflower under a warm Raisin Vinaigrette
We recently read that if you're "trying to watch your weight" you shouldn't eat potatoes every day... Well, something to that effect. Tater and I fill our gullets with potatoes at least 4 times a week... at least. Yes, I know that there is a potato salad recipe on the menu this week, but we decided to do this as our "1 to 2" servings of potatoes this week. We'll see how long that lasts!!!
I've also noticed that I use a lot of olive oil too... I'm sure I can go on and on of what I eat/do that I shouldn't do... So I suppose with all of this on my mind I'm going to go more "healthy" this week... as opposed to the past 20 weeks of this year.
I actually think I do cook healthy, but that's all relative. :-P
Cornmeal-Crusted Tilapia with Black Sesame Green Beans and Radishes
Adapted from Vegetarian Times, July/August 2011
Ingredients
2 large Tilapia filets
1/2 cup cornmeal
1 egg
1 teaspoon chinese 5-spice
1/8 and 1/4 teaspoon cayenne
1lb. thin green beans, trimmed
1/3 cup black sesame seeds
2 Tbs. low-sodium soy (we used the full sodium!)
1 1/2 Tbs. maple syrup
1 Tbs. Rice Vinegar (I used white vinegar)
8 radishes, each cut into 6 wedges (I cut them even thinner because they're spicy!)
Preheat the oven to 350
1. Prepare a dredge in two bowls. In one bowl mix the cornmeal, 5-spice and cayenne with some salt and pepper. In another bowl crack the egg and add a tsp. water with some salt and pepper. Season the fish with salt and pepper on both sides.
2. Foil and grease a baking sheet. Dip each fish filet in the egg wash, then coat with the cornmeal and place on the baking sheet. Repeat until all filets are on the sheet. Bake in the oven 30 minutes.
3. Meanwhile, Fill large pot or bowl with ice water and set aside. Bring 4 quarts salted water to a boil in stockpot over high heat. Add the green beans and blanch 2 to 3 minutes. Drain in colander and plunge into ice bath 3 to 4 minutes or until cool. Drain and pat dry. Set aside.
4. Toast sesame seeds in small, dry skillet over medium heat 2 to 3 minutes. Cool to room temp and finely grind in spice or coffee grinder (I put them in my mini food processor). Transfer to a bowl and stir in soy sauce, maple syrup, vinegar and cayenne.
3. Toss together green beans, radishes and dressing in a large bowl. Serve with fish!
Spicy Dijon Potato Salad with Homemade BLT's
Potato salad recipe from Vegetarian Times, July/August 2011
The servings on the Potato Salad is for 4 people and the sandwiches are for 2. We just like our Potatoes!
Ingredients
1lb fingerling potatoes, cut into 1-inch pieces (We used small yukon gold's)
1/4 cup plain lowfat yogurt (we used plain greek yogurt)
1 Tbs. whole grain mustard
1 tsp. olive oil
1/2 cup diced red bell pepper
1/2 cup diced celery
1/4 cup thinly sliced red onion (I put in too much, you may want to just do a few slivers here and there)
4 slices whole wheat sandwich bread
4 leaves boston lettuce
1 large organic tomato
Homemade Mayonnaise (Taylor's recipe from earlier this year)
4 slices fresh, nitrate-free, bacon (be buy it fresh from the farmers market). Cooked to your liking.
1. Place potatoes in large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium and cook 5 to 6 minutes or until tender but not soft.
2. Meanwhile whisk together yogurt, mustard and olive oil in a large bowl. Stir in red bell pepper, celery and onion.
3. Drain potatoes, rinse under cold water and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper and place in fridge to cool.
4. Assemble BLT's. Place Mayo on both slices of bread and crack some fresh pepper on top of may. Assemble the lettuce, Tomato and bacon as you like. Serve with cold potato salad. HEAVEN!!!
3. Drain potatoes, rinse under cold water and drain again.
Oven Roasted Pork Chops and Cauliflower under a Warm Raisin Vinaigrette
Cauliflower recipe adapted from March 2011 Vegetarian Times
2 7oz boneless pork chops
1 small head cauliflower cut into florets
2 Tbs. + 3 Tbs. olive oil
2 cloves garlic, minced (2tsp)
1/2 cup raisins
2 Tbs. balsamic vinegar
Preheat oven to 425
1. Toss together cauliflower, 2 Tbs. oil and garlic on large baking sheet. Season with salt and pepper. Spread cauliflower in single layer on baking sheet and roast 20 to 25 minutes or until florets are browned on edges, turning occasionally.
2. Season pork chops with salt and pepper on both sides. In a heavy cast iron skilled, heat a little olive oil on high and sear both sides of the pork, about 1 minute on both sides. Immediately place in oven with the cauliflower. If the cauliflower isn't in the oven, then make sure the oven is on 350. Bake until pork registers 140 degrees on thermometer.
3. To make vinaigrette: place raisins in heat-proof bowl or measuring cup and cover with 1 cup boiling water. Let stand 15 minutes or until softened and plump. Drain and reserve 1/4 cup soaking liquid. In a blender or food processer,blend raisins, reserved liquid, oil and vinegar until smooth. Season with salt and pepper. Serve drizzled over cauliflower and pork.
I've also noticed that I use a lot of olive oil too... I'm sure I can go on and on of what I eat/do that I shouldn't do... So I suppose with all of this on my mind I'm going to go more "healthy" this week... as opposed to the past 20 weeks of this year.
I actually think I do cook healthy, but that's all relative. :-P
Cornmeal-Crusted Tilapia with Black Sesame Green Beans and Radishes
Adapted from Vegetarian Times, July/August 2011
Ingredients
2 large Tilapia filets
1/2 cup cornmeal
1 egg
1 teaspoon chinese 5-spice
1/8 and 1/4 teaspoon cayenne
1lb. thin green beans, trimmed
1/3 cup black sesame seeds
2 Tbs. low-sodium soy (we used the full sodium!)
1 1/2 Tbs. maple syrup
1 Tbs. Rice Vinegar (I used white vinegar)
8 radishes, each cut into 6 wedges (I cut them even thinner because they're spicy!)
Preheat the oven to 350
1. Prepare a dredge in two bowls. In one bowl mix the cornmeal, 5-spice and cayenne with some salt and pepper. In another bowl crack the egg and add a tsp. water with some salt and pepper. Season the fish with salt and pepper on both sides.
2. Foil and grease a baking sheet. Dip each fish filet in the egg wash, then coat with the cornmeal and place on the baking sheet. Repeat until all filets are on the sheet. Bake in the oven 30 minutes.
3. Meanwhile, Fill large pot or bowl with ice water and set aside. Bring 4 quarts salted water to a boil in stockpot over high heat. Add the green beans and blanch 2 to 3 minutes. Drain in colander and plunge into ice bath 3 to 4 minutes or until cool. Drain and pat dry. Set aside.
4. Toast sesame seeds in small, dry skillet over medium heat 2 to 3 minutes. Cool to room temp and finely grind in spice or coffee grinder (I put them in my mini food processor). Transfer to a bowl and stir in soy sauce, maple syrup, vinegar and cayenne.
3. Toss together green beans, radishes and dressing in a large bowl. Serve with fish!
Spicy Dijon Potato Salad with Homemade BLT's
Potato salad recipe from Vegetarian Times, July/August 2011
The servings on the Potato Salad is for 4 people and the sandwiches are for 2. We just like our Potatoes!
Ingredients
1lb fingerling potatoes, cut into 1-inch pieces (We used small yukon gold's)
1/4 cup plain lowfat yogurt (we used plain greek yogurt)
1 Tbs. whole grain mustard
1 tsp. olive oil
1/2 cup diced red bell pepper
1/2 cup diced celery
1/4 cup thinly sliced red onion (I put in too much, you may want to just do a few slivers here and there)
4 slices whole wheat sandwich bread
4 leaves boston lettuce
1 large organic tomato
Homemade Mayonnaise (Taylor's recipe from earlier this year)
4 slices fresh, nitrate-free, bacon (be buy it fresh from the farmers market). Cooked to your liking.
1. Place potatoes in large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium and cook 5 to 6 minutes or until tender but not soft.
2. Meanwhile whisk together yogurt, mustard and olive oil in a large bowl. Stir in red bell pepper, celery and onion.
3. Drain potatoes, rinse under cold water and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper and place in fridge to cool.
4. Assemble BLT's. Place Mayo on both slices of bread and crack some fresh pepper on top of may. Assemble the lettuce, Tomato and bacon as you like. Serve with cold potato salad. HEAVEN!!!
3. Drain potatoes, rinse under cold water and drain again.
Oven Roasted Pork Chops and Cauliflower under a Warm Raisin Vinaigrette
Cauliflower recipe adapted from March 2011 Vegetarian Times
2 7oz boneless pork chops
1 small head cauliflower cut into florets
2 Tbs. + 3 Tbs. olive oil
2 cloves garlic, minced (2tsp)
1/2 cup raisins
2 Tbs. balsamic vinegar
Preheat oven to 425
1. Toss together cauliflower, 2 Tbs. oil and garlic on large baking sheet. Season with salt and pepper. Spread cauliflower in single layer on baking sheet and roast 20 to 25 minutes or until florets are browned on edges, turning occasionally.
2. Season pork chops with salt and pepper on both sides. In a heavy cast iron skilled, heat a little olive oil on high and sear both sides of the pork, about 1 minute on both sides. Immediately place in oven with the cauliflower. If the cauliflower isn't in the oven, then make sure the oven is on 350. Bake until pork registers 140 degrees on thermometer.
3. To make vinaigrette: place raisins in heat-proof bowl or measuring cup and cover with 1 cup boiling water. Let stand 15 minutes or until softened and plump. Drain and reserve 1/4 cup soaking liquid. In a blender or food processer,blend raisins, reserved liquid, oil and vinegar until smooth. Season with salt and pepper. Serve drizzled over cauliflower and pork.
Saturday, June 18, 2011
Lemony Shrimp with Quinoa, Salmon Cakes with Sauteed Zucchini, Pork Rib Roast Rub
Now that our Costco trip has been finally done, we have a freezer full of ideas just waiting to be created! Now that it's summer, I'll have to watch what I use in the kitchen. If I start using multiple burners and the oven, I won't be able to function because it gets so hot in the apartment.
Another development is that this should be my last issue of Real Simple. I'm still getting Vegetarian Times and Cooks Illustrated, but will discover a new method of getting my creative juices flowing. Details hopefully by the next post!
Lemony Shrimp with Quinoa
Adapted from July 2011 Real Simple
Ingredients
1 cup Quinoa
1 1/2 lbs raw peeled shrimp
1/2lb sugar snap peas, trimmed and cut into pieces
1 pint cherry tomatoes
2 scallions, sliced thin
3 tablespoons olive oil
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
Salt and pepper
1/2 teaspoon garlic powder
1. Cook quinoa according to package substituting vegetable broth for water if you have it. Set aside to cool.
1.In a medium bowl, combine the shrimp, 1 tablespoon of olive oil, 1/2 teaspoon salt and pepper each and 1 teaspoon garlic powder. Stir and let marinate for 10 minutes.
2. In a medium skillet, heat 1 tablespoon oil on Medium-low. Put in shrimp mixture and cook until all shrimp are pink and curled, about 2 minutes on each side. Set aside to cool.
3. In a medium bowl, combine the cooked shrimp, snap peas, tomatoes, basil, scallions, oil, lemon zest and juice, 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Serve over Quinoa.
Salmon Cakes with Steamed Zucchini
Adapted from Cook's Illustrated July 2011
3 tablespoons plus 3/4 cup panko bread crumbs
1 tablespoon chopped capers
2 tablespoons minced fresh parsley
2 tablespoons mayonnaise
4 teaspoons lemon juice
1 scallion, sliced thin
1 small shallot, minced
1 teaspoon dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
1 1 1/4lb skinless salmon fillet, cut into 1-inch pieces
1/2 cup olive oil
2 zucchini, halved lengthwise and sliced into 1/2 inch half-moons
2 yellow squash, halved lengthwise and sliced into 1/2 inch half moons
1/2 teaspoon garlic powder
1. Combine 3 tablespoons panko, capers, parsley, mayo, lemon juice, scallion, shallot, mustard, salt, pepper and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chipped in 1/4 inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.
2. Place remaining 3/4 cup panko in pie plate. Using 1/3 cup measure, scoop level amount of salmon mixture and transfer to a baking sheet; repeat to make about 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
3. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel lined plate and cover with foil to keep warm.
4. Pour 1 tablespoon oil back into hot skillet and heat to medium-low. Place zucchini and yellow squash, 1/2 teaspoon salt, 1/2 teaspoon pepper and garlic powder. Sautee until tender, about 10 minutes.
Pork Rib Roast Rub
Adapted from an allrecipes.com rub. This rub makes abou 3 1/2 cups when you really use about 1/2 cup of the rub. Store remaining rub in an airtight container up to 3 months. Use on pork and beef.
Ingredients
2 1/2 pounds boneless pork loin roast
1 1/4 cups brown sugar
2/3 cup sugar
3 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
2 teaspoons ground ginger
4 1/2 teaspoons garlic powder
4 1/2 teaspoons onion salt
1 tablespoon dry mustard
1 1/2 teaspoons crushed red pepper (cayenne)
1 1/2 teaspoons ground red pepper (cayenne)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3/4 teaspoon dried thyme, crushed
Directions
1. Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl.
2. Heat oven to 325 degrees F. Sprinkle 1/2 cup of the mixture evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 150 degrees F., 40 minutes to 1 hour. Remove from oven. Cover with foil; let stand 15 minutes before slicing.
I'll be roasting some potatoes alongside and steaming veggies to get our greens in!
Another development is that this should be my last issue of Real Simple. I'm still getting Vegetarian Times and Cooks Illustrated, but will discover a new method of getting my creative juices flowing. Details hopefully by the next post!
Lemony Shrimp with Quinoa
Adapted from July 2011 Real Simple
Ingredients
1 cup Quinoa
1 1/2 lbs raw peeled shrimp
1/2lb sugar snap peas, trimmed and cut into pieces
1 pint cherry tomatoes
2 scallions, sliced thin
3 tablespoons olive oil
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
Salt and pepper
1/2 teaspoon garlic powder
1. Cook quinoa according to package substituting vegetable broth for water if you have it. Set aside to cool.
1.In a medium bowl, combine the shrimp, 1 tablespoon of olive oil, 1/2 teaspoon salt and pepper each and 1 teaspoon garlic powder. Stir and let marinate for 10 minutes.
2. In a medium skillet, heat 1 tablespoon oil on Medium-low. Put in shrimp mixture and cook until all shrimp are pink and curled, about 2 minutes on each side. Set aside to cool.
3. In a medium bowl, combine the cooked shrimp, snap peas, tomatoes, basil, scallions, oil, lemon zest and juice, 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Serve over Quinoa.
Salmon Cakes with Steamed Zucchini
Adapted from Cook's Illustrated July 2011
3 tablespoons plus 3/4 cup panko bread crumbs
1 tablespoon chopped capers
2 tablespoons minced fresh parsley
2 tablespoons mayonnaise
4 teaspoons lemon juice
1 scallion, sliced thin
1 small shallot, minced
1 teaspoon dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
1 1 1/4lb skinless salmon fillet, cut into 1-inch pieces
1/2 cup olive oil
2 zucchini, halved lengthwise and sliced into 1/2 inch half-moons
2 yellow squash, halved lengthwise and sliced into 1/2 inch half moons
1/2 teaspoon garlic powder
1. Combine 3 tablespoons panko, capers, parsley, mayo, lemon juice, scallion, shallot, mustard, salt, pepper and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chipped in 1/4 inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.
2. Place remaining 3/4 cup panko in pie plate. Using 1/3 cup measure, scoop level amount of salmon mixture and transfer to a baking sheet; repeat to make about 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
3. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel lined plate and cover with foil to keep warm.
4. Pour 1 tablespoon oil back into hot skillet and heat to medium-low. Place zucchini and yellow squash, 1/2 teaspoon salt, 1/2 teaspoon pepper and garlic powder. Sautee until tender, about 10 minutes.
Pork Rib Roast Rub
Adapted from an allrecipes.com rub. This rub makes abou 3 1/2 cups when you really use about 1/2 cup of the rub. Store remaining rub in an airtight container up to 3 months. Use on pork and beef.
Ingredients
2 1/2 pounds boneless pork loin roast
1 1/4 cups brown sugar
2/3 cup sugar
3 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
2 teaspoons ground ginger
4 1/2 teaspoons garlic powder
4 1/2 teaspoons onion salt
1 tablespoon dry mustard
1 1/2 teaspoons crushed red pepper (cayenne)
1 1/2 teaspoons ground red pepper (cayenne)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3/4 teaspoon dried thyme, crushed
Directions
1. Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl.
2. Heat oven to 325 degrees F. Sprinkle 1/2 cup of the mixture evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 150 degrees F., 40 minutes to 1 hour. Remove from oven. Cover with foil; let stand 15 minutes before slicing.
I'll be roasting some potatoes alongside and steaming veggies to get our greens in!
Monday, June 13, 2011
Oven-Fried Chicken with Broccoli-Carrot Slaw, Homemade Baked Beans with Chicken Franks, Greek Lentil Salad and (bonus!) Mustard Sauce
Thank you so much for bearing with me! The past 3-4 weeks have been a hectic mix of vacation, unannounced visitors and pure exhaustion. I have indeed been cooking but in this case, only wanted to document the most popular dishes from the past several weeks. I will continue blogging weekly now. Promise!!!
Oven Fried Chicken with Broccoli-Carrot Slaw
Adapted from June 2011 Real Simple
1/2 teaspoon paprika
1 1/4 cups buttermilk
2 3/4lbs bone-in chicken parts (we used 4 legs and 4 thighs, enough for dinner for the both of us)
1 cup crushed ritz crackers (we used/made whole wheat breadcrumbs from three slices of bread and put them in the food processor)
1/4 cup mayo (Tater's recipe!)
1 tablespoon cider vinegar
12oz broccoli slaw from a package (or 1 large bunch of raw broccoli florets)
1 large carrot, coarley grated
1/2 small shallot, chopped
1. Heat oven to 375. Set a wire rack inside a rimmed baking sheet and lightly coat with oil. In a shallow baking dish, combine the paprika, 1 cup buttermild and 1/2 teaspoon each of salt and pepper. Add the chicken and turn to coat.
2. Place the crushed crackers in a shallow bowl. Remove the chicken from the buttermilk mixture and coat with the crackers, pressing gently to help them adhere. Place the chicken on the rack and bake, turning halfway through, until crispy and done, about 40-45min.
3. Meanwhile, in a bowl whisk together the mayo, vinegar and remaining 1/4 cup buttermilk and 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the broccoli, carrot and shallot and toss to combine. Serve with chicken.
Homemade Baked Beans
Adapted from June 2011 Real Simple
This recipe takes about 4.5 hours to make and that's not including the soaking of the beans overnight. Plan ahead! Makes a lot of servings for sure (more than 8).
4oz sliced bacon, cut into 1/2 inch pieces
1 onion, chopped
1lb dried navy beans, soaked in water overnight and drained (we used "small white beans" but you can use White Beans or Great Northern Beans)
1/2 cup molasses
1/4 cup ketchup
1 tablespoon dry mustard
2 tablespoon cider vinegar
1. Heat oven to 300. Cook the bacon in a dutch oven over medium heat until nearly crisp, 5 to 7 minutes. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the onion is soft another 4 to 6 minutes.
2. Add the beans, molasses, ketchup, mustard and 5 cups waqter to teh pot and stir to combine. Bring pot to a boil.
3. Cover the pot and transfer to oven. Bake until the liquid is reduced by half, about 2 1/2 hours. Uncover and bake, stirring once, until the cooking liquid is thickened, 1 to 1 1/4 hours more. Stir in vinegar and serve.
We chopped up some chicken franks to add some meat to this dish. That way it will be good to go for lunches!
Greek Lentil Salad
Adapted from June 2011 Vegetarian Times
This can be made as a side dish or main meal. I'm preparing this to have with baked whole trout!
1 cup green lentils, rinsed and drained
1/4 small onion, whole
2 bay leaves
1 large shallot, finely chopped
2 Tbs lemon juice (about half of a large Lemon)
1 small cucumber, diced
2 medium tomatoes, diced
1/4 cup chopped fresh mint
1 tablespoon olive oil
1/4 cup crumbled feta cheese
1. Place lentils, onion, bay leaves and 6 cups water in large saucepan; bring to a boil. Reduce heat to medium-low and cook 25-30 minutes or until lentils are tender. Drain, remove onion and bay leaves and let cool.
2. Stir together shallot and lemon juice in large bowl. Add lentils, cucumber, tomatoes, mint and oil; stir to combine. Season with salt and pepper if desired.
Chill and top with feta when you serve!
Mustard Sauce
Used in a recipe from Real Simple, June 2011
This mustard sauce was meant to be served over pork loin, but it brought back memories of my childhood with my dad. My dad used dijon mustard in EVERYTHING and when I made this sauce, Tater and I both agreed that it's SERIOUSLY versatile. THis can go over any meat, any vegetables and can be used as a salad dressing. In fact, it reminded me of a sauce my dad made to dip steamed artichoke in. Enjoy!
1/4 cup red wine vinegar (I used white because I didn't have any red)
1/4 cup dijon mustard
1/4 cup freshly chopped parsley
1. In a small skillet under medium heat, add a teaspoon of olive oil. Swirl to coat the pan or use a folded paper towel to coat oil on bottom of skillet.
2. Carefully add the vinegar, mustard and parsley and stir to combine and head through. I used a tiny coated whisk to incorporate the fat and acid.
Serve as you'd like!
Oven Fried Chicken with Broccoli-Carrot Slaw
Adapted from June 2011 Real Simple
1/2 teaspoon paprika
1 1/4 cups buttermilk
2 3/4lbs bone-in chicken parts (we used 4 legs and 4 thighs, enough for dinner for the both of us)
1 cup crushed ritz crackers (we used/made whole wheat breadcrumbs from three slices of bread and put them in the food processor)
1/4 cup mayo (Tater's recipe!)
1 tablespoon cider vinegar
12oz broccoli slaw from a package (or 1 large bunch of raw broccoli florets)
1 large carrot, coarley grated
1/2 small shallot, chopped
1. Heat oven to 375. Set a wire rack inside a rimmed baking sheet and lightly coat with oil. In a shallow baking dish, combine the paprika, 1 cup buttermild and 1/2 teaspoon each of salt and pepper. Add the chicken and turn to coat.
2. Place the crushed crackers in a shallow bowl. Remove the chicken from the buttermilk mixture and coat with the crackers, pressing gently to help them adhere. Place the chicken on the rack and bake, turning halfway through, until crispy and done, about 40-45min.
3. Meanwhile, in a bowl whisk together the mayo, vinegar and remaining 1/4 cup buttermilk and 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the broccoli, carrot and shallot and toss to combine. Serve with chicken.
Homemade Baked Beans
Adapted from June 2011 Real Simple
This recipe takes about 4.5 hours to make and that's not including the soaking of the beans overnight. Plan ahead! Makes a lot of servings for sure (more than 8).
4oz sliced bacon, cut into 1/2 inch pieces
1 onion, chopped
1lb dried navy beans, soaked in water overnight and drained (we used "small white beans" but you can use White Beans or Great Northern Beans)
1/2 cup molasses
1/4 cup ketchup
1 tablespoon dry mustard
2 tablespoon cider vinegar
1. Heat oven to 300. Cook the bacon in a dutch oven over medium heat until nearly crisp, 5 to 7 minutes. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the onion is soft another 4 to 6 minutes.
2. Add the beans, molasses, ketchup, mustard and 5 cups waqter to teh pot and stir to combine. Bring pot to a boil.
3. Cover the pot and transfer to oven. Bake until the liquid is reduced by half, about 2 1/2 hours. Uncover and bake, stirring once, until the cooking liquid is thickened, 1 to 1 1/4 hours more. Stir in vinegar and serve.
We chopped up some chicken franks to add some meat to this dish. That way it will be good to go for lunches!
Greek Lentil Salad
Adapted from June 2011 Vegetarian Times
This can be made as a side dish or main meal. I'm preparing this to have with baked whole trout!
1 cup green lentils, rinsed and drained
1/4 small onion, whole
2 bay leaves
1 large shallot, finely chopped
2 Tbs lemon juice (about half of a large Lemon)
1 small cucumber, diced
2 medium tomatoes, diced
1/4 cup chopped fresh mint
1 tablespoon olive oil
1/4 cup crumbled feta cheese
1. Place lentils, onion, bay leaves and 6 cups water in large saucepan; bring to a boil. Reduce heat to medium-low and cook 25-30 minutes or until lentils are tender. Drain, remove onion and bay leaves and let cool.
2. Stir together shallot and lemon juice in large bowl. Add lentils, cucumber, tomatoes, mint and oil; stir to combine. Season with salt and pepper if desired.
Chill and top with feta when you serve!
Mustard Sauce
Used in a recipe from Real Simple, June 2011
This mustard sauce was meant to be served over pork loin, but it brought back memories of my childhood with my dad. My dad used dijon mustard in EVERYTHING and when I made this sauce, Tater and I both agreed that it's SERIOUSLY versatile. THis can go over any meat, any vegetables and can be used as a salad dressing. In fact, it reminded me of a sauce my dad made to dip steamed artichoke in. Enjoy!
1/4 cup red wine vinegar (I used white because I didn't have any red)
1/4 cup dijon mustard
1/4 cup freshly chopped parsley
1. In a small skillet under medium heat, add a teaspoon of olive oil. Swirl to coat the pan or use a folded paper towel to coat oil on bottom of skillet.
2. Carefully add the vinegar, mustard and parsley and stir to combine and head through. I used a tiny coated whisk to incorporate the fat and acid.
Serve as you'd like!
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