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!
Saturday, June 18, 2011
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!
Sunday, May 15, 2011
Chili-Glazed Pork with Sweet Potato Hash, Carrot-Ginger Dressing, Shrimp-Stuffed Flounder, Black Bean and Edamame Sloppy Joe
After a week skipped, I'm back in the saddle. The Pork recipe I actually made last week and it was AWESOME, so I wanted to put the recipe here so I had a log of it.
We're traveling for the next few weeks and I don't know if I'll be documenting any recipes, but I should be back in two weeks! Hang in there and facebook me if you have any questions about these or past recipes.
Chili-Glazed Pork with Sweet Potato Hash
Adapted from February's Real Simple issue
Ingredients
1 pork tenderloin (about 1 1/4 pounds)
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon chili powder
2 tablespoons pure maple syrup
2 medium sweet potatoes (I'm convinced we used yams, but either way it's delish!)
2 large shallots, chopped
1 5oz package baby spinach, chopped (we used fresh spinach and I didn't chop it)
Hot Sauce (optional, for Tater!)
1. Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with 1 teaspoon of the oil, the chili powder and 1/4 teaspoon each salt and pepper. Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 12 mintues. Let rest for 5 minutes before slicing.
2. Meanshile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes.
3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add the sweet potatoes and cook, tossing occasionally, until tender, 7 to 9 minutes more. Add the spinach and cook, tossing until just wilted, 1 to 2 more minutes.
4. Serve the pork an dpotatoes with the hot sauce. (not for me!)
Carrot-Ginger Salad Dressing
Adapted from February 2011 Real Simple
Ingredients
1 cup sliced carrots (about 2 large carrots)
1 small shallot, sliced
1 2-inch piece fresh ginger, peeled and sliced
1/4 cup white miso (soybean paste; found in the refrigerated section of the supermarket- usually near the tofu!)
2 tablespoons rice vinegar
3/4 teaspoon toasted sesame oil
1/3 cup canola oil
1. Place the carrots, shallot, ginger, miso, vinegar and sesame oil in a blender. Blend, scraping down the sides as necessary, until very finely chopped, about 1 minute.
2. Add the canola oil and blend until nearly smooth, about 30 seconds. If necessary, thin the dressing with up to 2 tablespoons water. The dressing will keep in the fridge for up to 3 days.
Shrimp-Stuffed Flounder
Adapted from the American Diabetes Association website (believe it or not!)
Ingredients
1/2 slice bacon, diced (used 1 slice of Turkey Bacon)
1 small onion, diced
2 garlic cloves, minced
1/2 lb. small cooked shrimp, peeled and deveined
1 (10oz) package frozen spinach, thawed, drained well, and patted dry (I used fresh spinach)
Pinch nutmeg
Kosher salt and fresh-ground black pepper to taste
1/3 cup nonfat sour cream
1/2 cup panko bread crumbs
1/4 cup freshly grated Parmesan cheese
4 (5 oz.) flounder fillets
1 tsp. olive oil
Paprika
1. Preheat the oven to 350°F. Coat a 9-inch-square baking pan with cooking spray. Set aside.
2. Sauté the bacon over medium heat until cooked through and crispy. Remove the bacon from the pan, and set aside to cool. Add the onion and garlic to the drippings in the pan and sauté over medium heat for about 4 to 5 minutes. Add in the shrimp, and sauté for 2 to 3 minutes. Add in the spinach, nutmeg, salt, and pepper, and heat through for 1 to 2 minutes. Remove the pan from the heat.
3. Add the shrimp-and-spinach mixture to a large bowl. Add in the sour cream, bread crumbs, Parmesan cheese, and bacon.
5. Working on a flat surface, add a scoop of the stuffing to one end of a flounder fillet. Roll the flounder over the stuffing, and secure with a toothpick. Repeat with the remaining fillets.
6. Place the rolls in the prepared pan. Drizzle the top of each fish roll with olive oil. Sprinkle with paprika.
7. Bake the fish for about 20 to 25 minutes or until cooked through.
Black Bean and Edamame Sloppy Joe
Adapted from March 2011 Vegetarian Times
Ingredients
1 cup frozen sheled edamame
1 clove garlic
1 15oz can black beans
1 chipotle chile in adobo sauce, drained and minced
1/4 cup coarsely chopped cilantro (I used a few shakes of the dried stuff!)
3/4 cup plus 1 tablespoon barbecue sauce
1 1/2 teaspoon ground cumin
1/4 teaspoon salt
1 teaspoon olive oil
12 small whole-wheat dinner rolls
4 oz. sharp cheddar cheese (as much as you want on the burger is what I say!)
1. Bring a small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.
2. Process garlic in food processor until minced. Add edamame, black beans, chipotle chile, cilantro, 1 tablespoon bbq sauce, cumin and salt. Process until mixture forms coarse paste.
3. Heat oil in saucepan over medium-low heat. add edamame mixture and heat until hot, stirring occasionally.
4. Spoon 1 tablespoon barbecue sauce onto eachbottom bun and top with the bean mixture, cheese and top buns. YUM!
We're traveling for the next few weeks and I don't know if I'll be documenting any recipes, but I should be back in two weeks! Hang in there and facebook me if you have any questions about these or past recipes.
Chili-Glazed Pork with Sweet Potato Hash
Adapted from February's Real Simple issue
Ingredients
1 pork tenderloin (about 1 1/4 pounds)
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon chili powder
2 tablespoons pure maple syrup
2 medium sweet potatoes (I'm convinced we used yams, but either way it's delish!)
2 large shallots, chopped
1 5oz package baby spinach, chopped (we used fresh spinach and I didn't chop it)
Hot Sauce (optional, for Tater!)
1. Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with 1 teaspoon of the oil, the chili powder and 1/4 teaspoon each salt and pepper. Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 12 mintues. Let rest for 5 minutes before slicing.
2. Meanshile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes.
3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add the sweet potatoes and cook, tossing occasionally, until tender, 7 to 9 minutes more. Add the spinach and cook, tossing until just wilted, 1 to 2 more minutes.
4. Serve the pork an dpotatoes with the hot sauce. (not for me!)
Carrot-Ginger Salad Dressing
Adapted from February 2011 Real Simple
Ingredients
1 cup sliced carrots (about 2 large carrots)
1 small shallot, sliced
1 2-inch piece fresh ginger, peeled and sliced
1/4 cup white miso (soybean paste; found in the refrigerated section of the supermarket- usually near the tofu!)
2 tablespoons rice vinegar
3/4 teaspoon toasted sesame oil
1/3 cup canola oil
1. Place the carrots, shallot, ginger, miso, vinegar and sesame oil in a blender. Blend, scraping down the sides as necessary, until very finely chopped, about 1 minute.
2. Add the canola oil and blend until nearly smooth, about 30 seconds. If necessary, thin the dressing with up to 2 tablespoons water. The dressing will keep in the fridge for up to 3 days.
Shrimp-Stuffed Flounder
Adapted from the American Diabetes Association website (believe it or not!)
Ingredients
1/2 slice bacon, diced (used 1 slice of Turkey Bacon)
1 small onion, diced
2 garlic cloves, minced
1/2 lb. small cooked shrimp, peeled and deveined
1 (10oz) package frozen spinach, thawed, drained well, and patted dry (I used fresh spinach)
Pinch nutmeg
Kosher salt and fresh-ground black pepper to taste
1/3 cup nonfat sour cream
1/2 cup panko bread crumbs
1/4 cup freshly grated Parmesan cheese
4 (5 oz.) flounder fillets
1 tsp. olive oil
Paprika
1. Preheat the oven to 350°F. Coat a 9-inch-square baking pan with cooking spray. Set aside.
2. Sauté the bacon over medium heat until cooked through and crispy. Remove the bacon from the pan, and set aside to cool. Add the onion and garlic to the drippings in the pan and sauté over medium heat for about 4 to 5 minutes. Add in the shrimp, and sauté for 2 to 3 minutes. Add in the spinach, nutmeg, salt, and pepper, and heat through for 1 to 2 minutes. Remove the pan from the heat.
3. Add the shrimp-and-spinach mixture to a large bowl. Add in the sour cream, bread crumbs, Parmesan cheese, and bacon.
5. Working on a flat surface, add a scoop of the stuffing to one end of a flounder fillet. Roll the flounder over the stuffing, and secure with a toothpick. Repeat with the remaining fillets.
6. Place the rolls in the prepared pan. Drizzle the top of each fish roll with olive oil. Sprinkle with paprika.
7. Bake the fish for about 20 to 25 minutes or until cooked through.
Black Bean and Edamame Sloppy Joe
Adapted from March 2011 Vegetarian Times
Ingredients
1 cup frozen sheled edamame
1 clove garlic
1 15oz can black beans
1 chipotle chile in adobo sauce, drained and minced
1/4 cup coarsely chopped cilantro (I used a few shakes of the dried stuff!)
3/4 cup plus 1 tablespoon barbecue sauce
1 1/2 teaspoon ground cumin
1/4 teaspoon salt
1 teaspoon olive oil
12 small whole-wheat dinner rolls
4 oz. sharp cheddar cheese (as much as you want on the burger is what I say!)
1. Bring a small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.
2. Process garlic in food processor until minced. Add edamame, black beans, chipotle chile, cilantro, 1 tablespoon bbq sauce, cumin and salt. Process until mixture forms coarse paste.
3. Heat oil in saucepan over medium-low heat. add edamame mixture and heat until hot, stirring occasionally.
4. Spoon 1 tablespoon barbecue sauce onto eachbottom bun and top with the bean mixture, cheese and top buns. YUM!
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