Sunday, March 11, 2007
CSA
This year I've decided to purchase a CSA share. I'm growing more and more interested in fresh, sustainable, local, organic etc and think this is just a fantastic way of doing my part AND having to go to the store less AND bonding with my mom more often since we're going to share the share. I picked a farm near her house so she'll go pick it up every Tuesday and then at some point I'll take the Max out to Hillsboro and she'll meet me with my half. I'm seeing myself making lots of freezable soups and stuff since I assume it'll be way more food than I can eat in a week. Then in winter when the deliveries stop, I can continue to enjoy. Look at some of the great things that will be included each week! I'm SO excited!
Sunday, March 04, 2007
The best recipes in the world
I checked out Mark Bittman's The Best Recipes in the World from the library and have been spattering the pages with ingredients every Sunday as I cook my lunches for the upcoming week. For the most part, I've been very impressed. The recipes are simple with easy to find ingredients and the results so far have been more than satisfactory. Since I don't want to be all copyright infringement girl, I'll just paste in a great example that is already on the website.
Chestnut Soup:
MAKES
4 SERVINGS
TIME
45 MINUTES (WITH PRE-COOKED CHESTNUTS)
This is a rich soup. Add a little splash of port just before serving to give this a bit of a kick.
2 tablespoons butter
1 onion, chopped
1½ pounds fresh chestnuts, boiled and peeled, or 2 cups thawed frozen or canned chestnuts, drained and rinsed (I used frozen from Trader Joe's)
1 quart beef, chicken, or vegetable stock, preferably homemade, or water
Salt and black pepper to taste
½ cup heavy cream, or more to taste
1.
Melt the butter in a large saucepan over medium heat, add the onion, and cook until softened and translucent, about 5 minutes. Add the chestnuts and stock and simmer until the chestnuts are very soft, about 30 minutes. (You can prepare the soup up to this point and let sit for a few hours or cover and refrigerate for up to a couple of days.)
2.
Cool the mixture slightly if time allows (it’s never a good idea to puree boiling hot mixtures if you can avoid it). Use a food mill, an immersion blender, or an upright blender to puree the mixture. Return the soup to the saucepan and reheat it over low heat. Season with salt and pepper. Stir in the cream and serve immediately.
When I made this, I tasted it before adding the cream and my socks flew off my feet! I couldn't believe that a soup using only four ingredients could be this spectacularly flavorful! Then I added the cream and it somehow became about half as tasty. So next time I'll leave it out because who needs the extra calories anyway? Frankly, most of the recipes I've tried call for more fat than I like to cook with, but that's easily adjustable.
Other dishes I've made that I will definitely make again:
Sopa de Habas (Fava bean soup) - it was similar to the chestnut soup in its heartiness and simplicity
Saag Paneer (Cheese or tofu with spinach sauce) - I made mine with tofu and it was really fantastic
Fish Tagine - I love that this can be made with a variety of different types of fish. Like many of Bittman's recipes, it's more about learning a simple technique that you can tweak to your own taste (or to the herbs, spices and vegetables you have on hand).
Chestnut Soup:
MAKES
4 SERVINGS
TIME
45 MINUTES (WITH PRE-COOKED CHESTNUTS)
This is a rich soup. Add a little splash of port just before serving to give this a bit of a kick.
2 tablespoons butter
1 onion, chopped
1½ pounds fresh chestnuts, boiled and peeled, or 2 cups thawed frozen or canned chestnuts, drained and rinsed (I used frozen from Trader Joe's)
1 quart beef, chicken, or vegetable stock, preferably homemade, or water
Salt and black pepper to taste
½ cup heavy cream, or more to taste
1.
Melt the butter in a large saucepan over medium heat, add the onion, and cook until softened and translucent, about 5 minutes. Add the chestnuts and stock and simmer until the chestnuts are very soft, about 30 minutes. (You can prepare the soup up to this point and let sit for a few hours or cover and refrigerate for up to a couple of days.)
2.
Cool the mixture slightly if time allows (it’s never a good idea to puree boiling hot mixtures if you can avoid it). Use a food mill, an immersion blender, or an upright blender to puree the mixture. Return the soup to the saucepan and reheat it over low heat. Season with salt and pepper. Stir in the cream and serve immediately.
When I made this, I tasted it before adding the cream and my socks flew off my feet! I couldn't believe that a soup using only four ingredients could be this spectacularly flavorful! Then I added the cream and it somehow became about half as tasty. So next time I'll leave it out because who needs the extra calories anyway? Frankly, most of the recipes I've tried call for more fat than I like to cook with, but that's easily adjustable.
Other dishes I've made that I will definitely make again:
Sopa de Habas (Fava bean soup) - it was similar to the chestnut soup in its heartiness and simplicity
Saag Paneer (Cheese or tofu with spinach sauce) - I made mine with tofu and it was really fantastic
Fish Tagine - I love that this can be made with a variety of different types of fish. Like many of Bittman's recipes, it's more about learning a simple technique that you can tweak to your own taste (or to the herbs, spices and vegetables you have on hand).
Sunday, December 31, 2006
Turkey and Wild Mushroom Meatloaf Patties with pan gravy
Martina asked for the recipes of what we had for Christmas dinner. There were some old favorites and some relatively new things. This was the main entree.
Serves 4
3 tablespoons extra virgin olive oil (evoo)
8 crimini (baby portobello) mushrooms, chopped
8 shiitake mushrooms, chopped (I used dried and saved the liquid from re-hydrating to use in the gravy - you could also use it in the potatoes)
1 shallot, chopped
Salt and freshly ground black pepper, to taste
1 & 1/3 pounds ground turkey (1 package)
3 or 4 sprigs fresh sage, chopped (about 2 tablespoons)
1 tablespoon worcestershire sauce
1/2 cup italian bread crumbs (I used plain)
1 egg, beaten
2 tablespoons butter
2 tablespoons all purpose flour
2 cups chicken or turkey broth
1 teaspoon poultry seasoning (i skipped this)
Heat a nonstick skillet over medium-high heat. Add 2 tablespoons evoo (twice around the pan). Add chopped mushrooms and shallots and season with salt and pepper. Sauté mushrooms, 5 or 6 minutes, until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stovetop to preheat to cook patties.
Place turkey in a mixing bowl. Make a well in the center of meat. Add sage, Worcestershire, bread crumbs, and beaten egg. Scrape sauteed mushrooms and shallots into the bowl. Add salt and pepper. Mix together and make a small, 1-inch patty. Place patty in the hot pan and cook 1 minute on each side. Taste for seasonings and adjust seasonings in meatloaf mixture accordingly. Divide meatloaf mixture into 4 equal parts by scoring the meat before you form patties. Form into oval patties, 1 inch thick. Add 1 tablespoon evoo to the pan, and arrange patties in the pan. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter has melted, whisk in flour and cook a minute or two. Whisk in broth and season gravy with poultry seasoning, salt and pepper to taste. thicken gravy to your liking and pour over patties, reserving a little to pass at the table.
Editorial Comments on the Recipe.
This was from the Rachel Ray 30-Minute Meals get togethers book. More than a lot of the 30-minute meal recipes this one really pushed the envelope of what you can do in 30 minutes. Keep in mind that how it is written, while these are cooking you are also making herbed mashed potatoes and green beans with lemon and toasted almonds. I think if everything is cut up and all the prep is good - you have all of your utensils and plates and mysterious cooking implements at the ready you MIGHT be able to do this in 30 minutes. That being said, if you allow a little longer it is Well Worth It.
I have made this one other time and I did not chop the mushrooms as small as I did at Christmas. The patties did not hang together as well, but the larger mushrooms made for some nice texture contrasts. Also I would probably recommend putting the patties into a warm oven while finishing the gravy to keep everything nice and warm.
Serves 4
3 tablespoons extra virgin olive oil (evoo)
8 crimini (baby portobello) mushrooms, chopped
8 shiitake mushrooms, chopped (I used dried and saved the liquid from re-hydrating to use in the gravy - you could also use it in the potatoes)
1 shallot, chopped
Salt and freshly ground black pepper, to taste
1 & 1/3 pounds ground turkey (1 package)
3 or 4 sprigs fresh sage, chopped (about 2 tablespoons)
1 tablespoon worcestershire sauce
1/2 cup italian bread crumbs (I used plain)
1 egg, beaten
2 tablespoons butter
2 tablespoons all purpose flour
2 cups chicken or turkey broth
1 teaspoon poultry seasoning (i skipped this)
Heat a nonstick skillet over medium-high heat. Add 2 tablespoons evoo (twice around the pan). Add chopped mushrooms and shallots and season with salt and pepper. Sauté mushrooms, 5 or 6 minutes, until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stovetop to preheat to cook patties.
Place turkey in a mixing bowl. Make a well in the center of meat. Add sage, Worcestershire, bread crumbs, and beaten egg. Scrape sauteed mushrooms and shallots into the bowl. Add salt and pepper. Mix together and make a small, 1-inch patty. Place patty in the hot pan and cook 1 minute on each side. Taste for seasonings and adjust seasonings in meatloaf mixture accordingly. Divide meatloaf mixture into 4 equal parts by scoring the meat before you form patties. Form into oval patties, 1 inch thick. Add 1 tablespoon evoo to the pan, and arrange patties in the pan. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter has melted, whisk in flour and cook a minute or two. Whisk in broth and season gravy with poultry seasoning, salt and pepper to taste. thicken gravy to your liking and pour over patties, reserving a little to pass at the table.
Editorial Comments on the Recipe.
This was from the Rachel Ray 30-Minute Meals get togethers book. More than a lot of the 30-minute meal recipes this one really pushed the envelope of what you can do in 30 minutes. Keep in mind that how it is written, while these are cooking you are also making herbed mashed potatoes and green beans with lemon and toasted almonds. I think if everything is cut up and all the prep is good - you have all of your utensils and plates and mysterious cooking implements at the ready you MIGHT be able to do this in 30 minutes. That being said, if you allow a little longer it is Well Worth It.
I have made this one other time and I did not chop the mushrooms as small as I did at Christmas. The patties did not hang together as well, but the larger mushrooms made for some nice texture contrasts. Also I would probably recommend putting the patties into a warm oven while finishing the gravy to keep everything nice and warm.
Monday, November 13, 2006
Buckwheat Noodles with Peanut Lime Sauce
I got this from the FoodDay and it is just as good as it sounds! I could not find Buckwheat noodles so I used Quinoa noodles instead. Also, I omitted the sugar and didn't miss it even one iota. I bet it would be great with some chicken in there if one were so inclined!
I found this was best right after it was made. After being in the fridge, the PB gets a little pasty but maybe if it were brought to room temp again before serving it'd be heaven again.
So since I can't seem to make the link to the recipe work, I'll have to paste it in. EVS, Oregonlive! I guess my friends won't be looking at your advertisers today, now, will they?
1/2 cup creamy peanut butter
21/2 tablespoons soy sauce
21/2 tablespoons water
3 tablespoons fresh lime juice
2 tablespoons rice vinegar
11/2 inches fresh ginger, peeled, cut into chunks
3 green onions, green and white parts, roughly chopped
21/2 tablespoons firmly packed brown sugar
1 pinch crushed red pepper flakes
11/2 cups broccoli florets
1 cup snow peas or frozen petite peas
8 ounces buckwheat noodles
1 red bell pepper, cored and cut into thin 1-inch strips
2/3 cup roughly chopped fresh cilantro, plus extra for garnish
1/3 cup chopped unsalted roasted peanuts
4 lime wedges
To make the sauce, puree the peanut butter, soy sauce, water, lime juice, vinegar, ginger, green onions, brown sugar and red pepper flakes in the food processor. Put the broccoli in a small pan of water and cook just until tender; add the snow peas just to warm them through. If you are using frozen peas, just drop them into the hot water with the broccoli right before draining.
Cook the noodles until al dente according to package directions; drain.
Toss the noodles with the broccoli, peas, bell pepper and cilantro, and toss with the peanut sauce. Place into bowls and garnish with the chopped peanuts, more chopped cilantro and a lime wedge.
I found this was best right after it was made. After being in the fridge, the PB gets a little pasty but maybe if it were brought to room temp again before serving it'd be heaven again.
So since I can't seem to make the link to the recipe work, I'll have to paste it in. EVS, Oregonlive! I guess my friends won't be looking at your advertisers today, now, will they?
1/2 cup creamy peanut butter
21/2 tablespoons soy sauce
21/2 tablespoons water
3 tablespoons fresh lime juice
2 tablespoons rice vinegar
11/2 inches fresh ginger, peeled, cut into chunks
3 green onions, green and white parts, roughly chopped
21/2 tablespoons firmly packed brown sugar
1 pinch crushed red pepper flakes
11/2 cups broccoli florets
1 cup snow peas or frozen petite peas
8 ounces buckwheat noodles
1 red bell pepper, cored and cut into thin 1-inch strips
2/3 cup roughly chopped fresh cilantro, plus extra for garnish
1/3 cup chopped unsalted roasted peanuts
4 lime wedges
To make the sauce, puree the peanut butter, soy sauce, water, lime juice, vinegar, ginger, green onions, brown sugar and red pepper flakes in the food processor. Put the broccoli in a small pan of water and cook just until tender; add the snow peas just to warm them through. If you are using frozen peas, just drop them into the hot water with the broccoli right before draining.
Cook the noodles until al dente according to package directions; drain.
Toss the noodles with the broccoli, peas, bell pepper and cilantro, and toss with the peanut sauce. Place into bowls and garnish with the chopped peanuts, more chopped cilantro and a lime wedge.
Monday, September 25, 2006
I could be a guest on this show!
It's been a while, huh? I don't have any new recipes right now, but I did see this cooking related cartoon which would have made me snarf if I'd been trying to take a drink of something while I read it!
Friday, May 19, 2006
Avocado With Salmon Salsa
Jessica asked for this recipe. It's really phenomenal and definitely deserves its place here! I hope I'm invited to what she's making them for!
1 sm shallot, peeled and chopped
1 jalapeno chile, cored, seeded and minced (if mom comes over I only put in a little)
4 oz chopped smoked salmon (I've always used the lox kind although I just realized the recipe does not specify that)
6 cherry tomatoes, chopped
1T minced fresh cilantro
1/4t freshly ground pepper
juice of 1/2 lemon (2T)
2 small avocados, pitted and halved (the recipe says one avocado but it makes way too much filling for only two halves.
2 lemon wedges
Combine all ingredients but avocado and lemon wedges
Spoon into avocado halves and garnish with lemon wedges (I have never done that last part, myself)
These not only look cool, but they taste incredible - so rich and salty and just...mmmmmmmmm!
1 sm shallot, peeled and chopped
1 jalapeno chile, cored, seeded and minced (if mom comes over I only put in a little)
4 oz chopped smoked salmon (I've always used the lox kind although I just realized the recipe does not specify that)
6 cherry tomatoes, chopped
1T minced fresh cilantro
1/4t freshly ground pepper
juice of 1/2 lemon (2T)
2 small avocados, pitted and halved (the recipe says one avocado but it makes way too much filling for only two halves.
2 lemon wedges
Combine all ingredients but avocado and lemon wedges
Spoon into avocado halves and garnish with lemon wedges (I have never done that last part, myself)
These not only look cool, but they taste incredible - so rich and salty and just...mmmmmmmmm!
Tuesday, February 28, 2006
Red Lentil Mulligatawny with Apple-Celery Salsa
Leslie - I'm so inspired by your soups, we went and tried a new one last night. this is from the lastest issue of Cooking Light, and it is GOOD! I am pretty sure I just used regular old lentils instead of red lentils, but it tasted pretty good anyway.
***
This rich, creamy soup will thicken as it cools. Thin with hot water, a tablespoon at a time, to the desired consistency. Lentils provide fiber, folate, and protein, as well as iron. The fresh topping adds vitamin C plus a dose of quercetin.
Salsa:
2/3 cup finely chopped Granny Smith apple
1/4 cup finely chopped celery
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
Soup:
3 1/2 cups fat-free, less-sodium chicken broth
1 cup dried small red lentils
1 cup chopped onion
1 1/2 cups light coconut milk\
3 tablespoons tomato paste
1 teaspoon grated peeled fresh ginger
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 teaspoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. To prepare salsa, combine the first 4 ingredients, cover and chill
2. To prepare soup, combine broth, lentils, and onion in a Dutch oven over medium high heat (I just used my regular soup pan); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until lentils are tender. Pour half of lentil mixture in a blender; let stand 5 minutes. Process until smooth. Pour pureed lentil mixture into a bowl. Pour remaining lentil mixture into blender; process until smooth. Add coconut milk, tomato paste, ginger, cumin, and turmeric; process until smooth. Return coconut milk mixture and remaining pureed lentil mixture to pan. Cover and simmer over medium heat 10 minutes. Remove from heat; stir in 1 teaspoon juice, salt, and pepper. Ladle about 1 cup soup into each of 4 bowls; top each serving with 1/4 cup salsa. Yield: 4 servings.
***
This rich, creamy soup will thicken as it cools. Thin with hot water, a tablespoon at a time, to the desired consistency. Lentils provide fiber, folate, and protein, as well as iron. The fresh topping adds vitamin C plus a dose of quercetin.
Salsa:
2/3 cup finely chopped Granny Smith apple
1/4 cup finely chopped celery
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
Soup:
3 1/2 cups fat-free, less-sodium chicken broth
1 cup dried small red lentils
1 cup chopped onion
1 1/2 cups light coconut milk\
3 tablespoons tomato paste
1 teaspoon grated peeled fresh ginger
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 teaspoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. To prepare salsa, combine the first 4 ingredients, cover and chill
2. To prepare soup, combine broth, lentils, and onion in a Dutch oven over medium high heat (I just used my regular soup pan); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until lentils are tender. Pour half of lentil mixture in a blender; let stand 5 minutes. Process until smooth. Pour pureed lentil mixture into a bowl. Pour remaining lentil mixture into blender; process until smooth. Add coconut milk, tomato paste, ginger, cumin, and turmeric; process until smooth. Return coconut milk mixture and remaining pureed lentil mixture to pan. Cover and simmer over medium heat 10 minutes. Remove from heat; stir in 1 teaspoon juice, salt, and pepper. Ladle about 1 cup soup into each of 4 bowls; top each serving with 1/4 cup salsa. Yield: 4 servings.
Sunday, February 05, 2006
Apple and Parsnip Soup
I know, it sounds weird, but it is really good! And cheap! And vegetarian! And good for you!
1T butter
1# parsnips
1# apples (I used braeburn)
1 onion, chopped
2t curry pwd
1t cumin
1t coriander
1/2t cardamom
1 clove garlic, crushed
salt & pepper
5C homemade chicken stock or canned reduced soduim chicken broth (I made my own vegetable broth from the peeled skins of all the veggies in the soup!)
2/3C half and half (I used the fat free kind even though I don't understand how it can exist)
In a large saucepan, melt butter over low heat. Add parsnips, apples and onion. Cover and cook 7-10 min.
Add spices, garlic, salt & pepper and cook about 2 min more, stirring constantly.
Add the stock or broth, cover and simmer gently until the parsnips are tender, about 30 min.
Transfer to a blender or food processor in batches and process until smooth. If necessary, add more broth or water. Return to the same saucepan and whisk in the half and half. Heat through over low heat.
Supposed to be garnished with chives and croutons, but who can be bothered? Well, I'm sure the croutons would be a great addition, but I am a total garnish-skipper.
1T butter
1# parsnips
1# apples (I used braeburn)
1 onion, chopped
2t curry pwd
1t cumin
1t coriander
1/2t cardamom
1 clove garlic, crushed
salt & pepper
5C homemade chicken stock or canned reduced soduim chicken broth (I made my own vegetable broth from the peeled skins of all the veggies in the soup!)
2/3C half and half (I used the fat free kind even though I don't understand how it can exist)
In a large saucepan, melt butter over low heat. Add parsnips, apples and onion. Cover and cook 7-10 min.
Add spices, garlic, salt & pepper and cook about 2 min more, stirring constantly.
Add the stock or broth, cover and simmer gently until the parsnips are tender, about 30 min.
Transfer to a blender or food processor in batches and process until smooth. If necessary, add more broth or water. Return to the same saucepan and whisk in the half and half. Heat through over low heat.
Supposed to be garnished with chives and croutons, but who can be bothered? Well, I'm sure the croutons would be a great addition, but I am a total garnish-skipper.
Wednesday, January 18, 2006
Mediterranean Red Lentil and Spinach Stew
Wow is this good! It's really rich and kind of sweet. I keep thinking "this needs eggplant", which I'm coming to realize is because it reminds me of Martina's yummy Eggplant Caponata! I served this over Quinoa made with sauteed onions and carrots and tumeric. But not when I finally decided to take a photo.
2T ghee or clarified butter (i used olive oil)
1 small onion, finely chopped
1T minced fresh ginger
1 clove garlic, minced (1...yeah right!)
2t ground cumin
2t paprika
2t ground coriander
1t ground cinnamon
5C water
2C peeled & diced butternut squash
1C dried red lentils
1C diced red bell pepper
1 stalk celery, thinly sliced
1 bunch fresh spinach, washed, stemmed and finely chopped
1/2 C chopped fresh cilantro
1/4 C currants or chopped, pitted dates
3T Bragg Liquid AMinos or natural soy sauce (I used like 2 T of a soy sauce substitute made with molasses and balsamic vinegar)
1t balsamic or apple cider vinegar
1-2 t salt
1/4t cayenne
with all the veggie ends I had left, I made a huge pot of vegetable broth for future soups!
Heat ghee in saucepan over med-high heat. Add onion and saute until well-browned and caramelized, about 10 min. Add ginger and garlic and saute for 2 min. stir in cumin, paprika, coriander and cinnamon. Add water, squash, lentils, red bell pepper amd celery. Simmer uncovered until lentils are tender, about 30 min.
Stir in spinach, cilantro, currants, bragg liquid aminos or soy, vinegar, salt to taste and cayenne. Simmer just long enough for spinach to wilt
Sunday, January 15, 2006
Protein Bars
I like to eat protien bars. My habit is to eat a little something about every 2 hours and it's great if it's something that makes me happy to eat. But the problem with the ones in the stores is that they cost like $2 a bar and most are loaded with sugar. So I invented these and I'm really happy with them!
1-1/2 C Fresh ground peanut butter
2T Agave nectar
1/2C each of
Flax seeds
Sunflower seeds
Pumpkin seeds (chopped)
Sesame seeds
toasted buckwheat
Wheat germ
2 scoops milk & egg protein powder
mix well. Smoosh into molds. Refrigerate for a while and pop out of mold.
I had pretty good luck keeping one of these in my backpack without it falling apart. The protien powder I used comes from Trader Joes, but you can probably use any kind. The mix of seeds isn't really important - this is just what I had around. If you like, you could totally add dried fruit or even chocolate chips! My goal was to reach the point where it was so full of goodies that the peanut butter was barely holding it together since the PB is so ridiculously caloric. These clock in at about 225 if you get 21 bars out of the recipe above. My molds are a little shy of 1/4 cup. The protein count is actually only about 9g, which is woefully disappointing to me so in the end, they fit the bill of small thing I like to eat but they don't pack the protien punch I had hoped for as a wannabe vegetarian with trouble digesting soy.
Update - I switched out Quinoa for toasted buckwheat - the crunch is just divine!
Thursday, January 05, 2006
chicken and potato bake
Chicken and Potato Bake
Preheat oven to 375 degrees. Grease a shallow 2 quart baking dish with olive oil.
whisk together in a small bowl:
3 Tbs of balsamic vinegar
3 Tbs of olive oil
2 Large cloves of garlic minced
1 Tbs of fresh parsley chopped (I skipped this one, and it was fine)
1 Tbs of chopped fresh basil, chervil, or taragon, or 1 1/2 tsp. dried
1 Tbs fresh savory or thyme, or 1 1/2 tsp. dried
1/4 tsp. salt
ground black pepper to taste
Peel and very thinly slice 1lb of potatoes (I didn't peel them). Thinly slice one large sweet onion. (I also put a beet in there because I like how it turns everything pink - I think you could put just about any type of root vegetable in with it)
Arrange half the potatoes in the baking dish. Season well with salt and pepper. Spoon one quarter of the vinaigrette over the potato slices and spread the herbs over the potatoes as evenly as possible. Arrange the onion slices over the potatoes and top with the remaining potatoes. Season and spoon another quarter of the vinaigrette over them, again spreading the herbs out evenly.
Top the potatoes with 4 large chicken breast halves (about 4lbs) boned, but not skinned. Or, you can top the potatoes with one of those whole chickens that has been halved. Bake, uncovered, until the potatoes are tender and the chicken juices run clear when pierced in the thickest part. (aprox. 1 hour for breasts, 1.5 hours for whole chickens). It is YUM!
Preheat oven to 375 degrees. Grease a shallow 2 quart baking dish with olive oil.
whisk together in a small bowl:
3 Tbs of balsamic vinegar
3 Tbs of olive oil
2 Large cloves of garlic minced
1 Tbs of fresh parsley chopped (I skipped this one, and it was fine)
1 Tbs of chopped fresh basil, chervil, or taragon, or 1 1/2 tsp. dried
1 Tbs fresh savory or thyme, or 1 1/2 tsp. dried
1/4 tsp. salt
ground black pepper to taste
Peel and very thinly slice 1lb of potatoes (I didn't peel them). Thinly slice one large sweet onion. (I also put a beet in there because I like how it turns everything pink - I think you could put just about any type of root vegetable in with it)
Arrange half the potatoes in the baking dish. Season well with salt and pepper. Spoon one quarter of the vinaigrette over the potato slices and spread the herbs over the potatoes as evenly as possible. Arrange the onion slices over the potatoes and top with the remaining potatoes. Season and spoon another quarter of the vinaigrette over them, again spreading the herbs out evenly.
Top the potatoes with 4 large chicken breast halves (about 4lbs) boned, but not skinned. Or, you can top the potatoes with one of those whole chickens that has been halved. Bake, uncovered, until the potatoes are tender and the chicken juices run clear when pierced in the thickest part. (aprox. 1 hour for breasts, 1.5 hours for whole chickens). It is YUM!
Tuesday, December 27, 2005
Broccoli Salad
Salad:
1 lb broccoli, chopped (*tastes better if you sing the Dana Carvy "Choppin' Broccoli song while you're doing this)
1/2 cup red onion
1 cup dried cranberry (raisins work too, but cranberry is more festive, if you're making this for Xmas)
5 slices crumbled bacon
1/4 cup roasted sunflower seeds (optional, but highly recommended)
Dressing:
1 cup mayonnaise (we used fat free & it tasted fine!)
1/3 cup sugar
2 Tbs white vinegar
1. Combine salad ingredients.
2. Whisk dressing ingredients in a small bowl
3. Toss salad with dressing
*Note: Even though this tasted great when we made it, it tasted even better the next day, so it's probably a good idea to make the dressing a little ahead and let the flavors all meld together.
1 lb broccoli, chopped (*tastes better if you sing the Dana Carvy "Choppin' Broccoli song while you're doing this)
1/2 cup red onion
1 cup dried cranberry (raisins work too, but cranberry is more festive, if you're making this for Xmas)
5 slices crumbled bacon
1/4 cup roasted sunflower seeds (optional, but highly recommended)
Dressing:
1 cup mayonnaise (we used fat free & it tasted fine!)
1/3 cup sugar
2 Tbs white vinegar
1. Combine salad ingredients.
2. Whisk dressing ingredients in a small bowl
3. Toss salad with dressing
*Note: Even though this tasted great when we made it, it tasted even better the next day, so it's probably a good idea to make the dressing a little ahead and let the flavors all meld together.
Roasted Figs
Even though we ate this with Christmas dinner, it was really supposed to be an appetizer. I made it from a recipe, but you really don't need one, because it's very simple to put them together. Here is what you need:
figs (as many as you think will be eaten)
blue cheese (enough so you have a small piece to go with each fig)
prociutto
honey
pepper
Cut a slit in each fig and stuff with a small piece of blue cheese. Wrap each fig in a slice of prosciutto, then place the figs on a baking sheet.
Roast figs in a 400 degree oven (a toaster oven works too) until the prosciutto melts slightly and forms a skin around thee figs (about 12-15 minutes). Transfer to a serving plate, drizzle with honey and season with freshly ground pepper.
figs (as many as you think will be eaten)
blue cheese (enough so you have a small piece to go with each fig)
prociutto
honey
pepper
Cut a slit in each fig and stuff with a small piece of blue cheese. Wrap each fig in a slice of prosciutto, then place the figs on a baking sheet.
Roast figs in a 400 degree oven (a toaster oven works too) until the prosciutto melts slightly and forms a skin around thee figs (about 12-15 minutes). Transfer to a serving plate, drizzle with honey and season with freshly ground pepper.
Blue Cheese Potatoes au Gratin
5 lbs. russet potatoes
2 tsp. salt
1/2 tsp. black pepper
1-1/2 tsp. fresh rosemary, minced
3/4 cup crumbled blue cheese
3/4 cup grated parmesan cheese
1 cup sour cream
2 cups cream
1 tsp. salt
Preheat oven to 350 degrees F.
1. Butter a 9- by 13-inch glass baking dish. Peel and slice the potatoes into 1/4-inch slices. Toss them in a large bowl with the 2 teaspoons salt, pepper and rosemary.
2. In a small bowl toss together cheeses.
3. Layer half the potatoes in the buttered baking dish. Sprinkle with half the cheese mixture and top with remaining potatoes.
4. In a bowl, whisk together sauce ingredients and pour over potatoes. Tap the baking dish on the counter to spread out the sauce and help release any air bubbles. Sprinkle with remaining cheese mixture.
5. Bake potatoes for about 1 hour and 15 minutes, or until browned and completely tender all the way through when poked with a knife.
Note: You can also make these in advance and store, covered and refrigerated, for up to 2 days. Bring to room temperature and reheat in a 350 degree F oven until hot.
2 tsp. salt
1/2 tsp. black pepper
1-1/2 tsp. fresh rosemary, minced
3/4 cup crumbled blue cheese
3/4 cup grated parmesan cheese
1 cup sour cream
2 cups cream
1 tsp. salt
Preheat oven to 350 degrees F.
1. Butter a 9- by 13-inch glass baking dish. Peel and slice the potatoes into 1/4-inch slices. Toss them in a large bowl with the 2 teaspoons salt, pepper and rosemary.
2. In a small bowl toss together cheeses.
3. Layer half the potatoes in the buttered baking dish. Sprinkle with half the cheese mixture and top with remaining potatoes.
4. In a bowl, whisk together sauce ingredients and pour over potatoes. Tap the baking dish on the counter to spread out the sauce and help release any air bubbles. Sprinkle with remaining cheese mixture.
5. Bake potatoes for about 1 hour and 15 minutes, or until browned and completely tender all the way through when poked with a knife.
Note: You can also make these in advance and store, covered and refrigerated, for up to 2 days. Bring to room temperature and reheat in a 350 degree F oven until hot.
Monday, December 26, 2005
Black & White Soup
Decided to make this soup for Christmas dinner and had every crucial ingredient but milk and of course no stores open so Jen, in all her Holiday spirit, drove me over a baggie of milk and just look at the payoff! So cool an effect! Thanks Jen!
The recipe is here. For the black bean soup, I used this recipe.
After I made the soup but before making the rest of the menu, there was a power failure so when Dag showed up for dinner, everything was cold and dark so we slogged the soup a few blocks away to his place and heated it back up. If only everything were done and hot when he showed up we could have eaten by candlelight and then played some cards while listening to the radio but I also could not locate 2 batteries I needed for that to happen. Power outages and thunderstorms and snowstorms are way too few and far between these days/around these parts.
The recipe is here. For the black bean soup, I used this recipe.
After I made the soup but before making the rest of the menu, there was a power failure so when Dag showed up for dinner, everything was cold and dark so we slogged the soup a few blocks away to his place and heated it back up. If only everything were done and hot when he showed up we could have eaten by candlelight and then played some cards while listening to the radio but I also could not locate 2 batteries I needed for that to happen. Power outages and thunderstorms and snowstorms are way too few and far between these days/around these parts.
Wednesday, December 07, 2005
cranberry, cherry, & walnut chutney
I made this cranberry dish for thanksgiving, but I think it is too good to only have once a year!
1 cup sugar
1 cup water
1/2 cup port or other sweet red wine
1/2 cup dried tart cherries
1 (12 oz) package fresh cranberries
2/3 cup chopped walnuts, toasted
1/2 teaspoon grated orange rind
1/4 teaspoon almond extract
Orange rind strips (optional)
Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.
Yield 16 servings (serving size 1/4 cup)
This is excellent on turkey sandwiches, too.
1 cup sugar
1 cup water
1/2 cup port or other sweet red wine
1/2 cup dried tart cherries
1 (12 oz) package fresh cranberries
2/3 cup chopped walnuts, toasted
1/2 teaspoon grated orange rind
1/4 teaspoon almond extract
Orange rind strips (optional)
Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.
Yield 16 servings (serving size 1/4 cup)
This is excellent on turkey sandwiches, too.
Friday, December 02, 2005
Make Ahead Mashed Potatoes
5 lbs potatoes, peeled & quartered (about 15 medium sized potatoes)
6 oz. cream cheese
1 c. sour cream
2 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
2 egg whites, slightly beaten
1 Tbs margarine or butter
Cook potatoes in a large pot of boiling water until tender (about 20 minutes).
Drain & mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper & egg whites. Blend well.
Spray a 9x13" casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. cool slightly, cover & refrigerate up to 7 days.
Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake, covered for 40 minutes or until steaming hot in the center.
Note: Alternately potatoes can be reheated in a crock pot. Take potatoes out of fridge about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.
Note 2: We didn't do this, but I think these would be really awesome with some roasted garlic mashed in with the potatoes
6 oz. cream cheese
1 c. sour cream
2 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
2 egg whites, slightly beaten
1 Tbs margarine or butter
Cook potatoes in a large pot of boiling water until tender (about 20 minutes).
Drain & mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper & egg whites. Blend well.
Spray a 9x13" casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. cool slightly, cover & refrigerate up to 7 days.
Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake, covered for 40 minutes or until steaming hot in the center.
Note: Alternately potatoes can be reheated in a crock pot. Take potatoes out of fridge about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.
Note 2: We didn't do this, but I think these would be really awesome with some roasted garlic mashed in with the potatoes
Wednesday, November 30, 2005
Butternut Squash Enchiladas
I have made this a lot in the past - it is so dang good. Now it's the main dish of my vegetarian Thanksgiving dinner.
Filling:
1 small butternut squash (1#)
1 med carrot, peeled, quartered & sliced
1/4# fresh mushrooms, diced (about 1-1/4C)
1/2C diced onion
2T vegetable oil
1/2C diced jicama
1 small granny smith apple
1/4C shelled sunflower seeds, chopped
1T white vinegar
1/2t salt
2T chopped fresh cilantro
Spicy Peanut Sauce:
2C water
1T vegetable bouillon
1/2t salt
1/2t ground cumin
1/2t minced garlic
2 canned chipotle chiles, chopped
3T New Mexican chile pwd
1T vegetable oil
1/2t dried oregano
1T minced onion
1T flour
3/4C creamy peanut butter
8-10 corn tortillas
1C grated cheddar cheese (4oz)
1C grated Monterey jack cheese (4oz)
Preheat oven to 400
To make filling:
cut squash in half & scoop out seeds. Place cut side down on a baking pan w/a little water; bake 1hr or until tender. (or microwave 6 min, turning once or until tender)
When cool enough to handle, scoop squash out of shell and set aside
in a large skillet, saute carrot, mushrooms and onion in the oil until the carrot is tender-crisp. Add the cooked squash, jicama, apple, sunflower seeds, vinegar, salt and cilantro; mix well and set aside while preparing sauce.
To make sauce:
In a med saucepan, combine water, veg. bouillon, salt, cumin, garlic, chiles and chili pwd. bring to a boil.
meanwhile, in a small saute pan, heat oil over low heat. Add oregano and onion; saute until onion is soft. Add flour and cook, stirring, for 1 min.
Stir the onion mixture into the chile mixture. Bring to a boil and cook about 2 min; remove from heat and strain. Add peanut butter and stir until well-combined; set aside.
To assemble:
Heat a small amount of oil in a shallow skillet. Dip each tortilla in the oil for a few seconds to soften. lay softened tortillas on paper towels to drain. If you prefer, tortillas may be softened in the microwave; place 4-5 between two damp paper towels. Heat 45 sec. Fill these and repeat with the remaining tortillas.
Place a spoonful of squash mixture down the center of each tortilla. Roll up and place seam side down in a lightly oiled 9x13" baking pan. pour sauce over the tortillas and sprinkle w/cheese.
Bake at 350 for 15-20 min, or until cheese is melted and enchiladas are hot in the center.
Now my list of "how I do it"s:
I add more squash
I double the sauce but reserve a small bowl for my saucier guests
I've used both New Mexican chile powder and the regular kind and I may be able to tell the difference side by side, but I think they both work fine.
Last time I tried microwaving the tortillas to soften and it's not only WAY easier and less messy, but of course adds fewer calories and fat to the recipe and I didn't notice a difference in taste or texture at all.
This year I had a request for sour cream, which had never occured to me, but everybody loved it.
Filling:
1 small butternut squash (1#)
1 med carrot, peeled, quartered & sliced
1/4# fresh mushrooms, diced (about 1-1/4C)
1/2C diced onion
2T vegetable oil
1/2C diced jicama
1 small granny smith apple
1/4C shelled sunflower seeds, chopped
1T white vinegar
1/2t salt
2T chopped fresh cilantro
Spicy Peanut Sauce:
2C water
1T vegetable bouillon
1/2t salt
1/2t ground cumin
1/2t minced garlic
2 canned chipotle chiles, chopped
3T New Mexican chile pwd
1T vegetable oil
1/2t dried oregano
1T minced onion
1T flour
3/4C creamy peanut butter
8-10 corn tortillas
1C grated cheddar cheese (4oz)
1C grated Monterey jack cheese (4oz)
Preheat oven to 400
To make filling:
cut squash in half & scoop out seeds. Place cut side down on a baking pan w/a little water; bake 1hr or until tender. (or microwave 6 min, turning once or until tender)
When cool enough to handle, scoop squash out of shell and set aside
in a large skillet, saute carrot, mushrooms and onion in the oil until the carrot is tender-crisp. Add the cooked squash, jicama, apple, sunflower seeds, vinegar, salt and cilantro; mix well and set aside while preparing sauce.
To make sauce:
In a med saucepan, combine water, veg. bouillon, salt, cumin, garlic, chiles and chili pwd. bring to a boil.
meanwhile, in a small saute pan, heat oil over low heat. Add oregano and onion; saute until onion is soft. Add flour and cook, stirring, for 1 min.
Stir the onion mixture into the chile mixture. Bring to a boil and cook about 2 min; remove from heat and strain. Add peanut butter and stir until well-combined; set aside.
To assemble:
Heat a small amount of oil in a shallow skillet. Dip each tortilla in the oil for a few seconds to soften. lay softened tortillas on paper towels to drain. If you prefer, tortillas may be softened in the microwave; place 4-5 between two damp paper towels. Heat 45 sec. Fill these and repeat with the remaining tortillas.
Place a spoonful of squash mixture down the center of each tortilla. Roll up and place seam side down in a lightly oiled 9x13" baking pan. pour sauce over the tortillas and sprinkle w/cheese.
Bake at 350 for 15-20 min, or until cheese is melted and enchiladas are hot in the center.
Now my list of "how I do it"s:
I add more squash
I double the sauce but reserve a small bowl for my saucier guests
I've used both New Mexican chile powder and the regular kind and I may be able to tell the difference side by side, but I think they both work fine.
Last time I tried microwaving the tortillas to soften and it's not only WAY easier and less messy, but of course adds fewer calories and fat to the recipe and I didn't notice a difference in taste or texture at all.
This year I had a request for sour cream, which had never occured to me, but everybody loved it.
Sunday, November 27, 2005
Vegetarian Enchiladas
Olive Oil
1 1/2 cups chopped onions
2 cups tomatoes
1 (8 oz) can tomato sauce
2 cloves garlic, minced
Pinch cayenne pepper
3 drops hot sauce
1/2 tbsp. chili powder
1 tbsp. honey
Salt to taste
1/4 tsp. gound cumin
1/4 lb. black, pitted olives, sliced (one of the little cans works)
1 1/2 cups cooked pinto beans, mashed
8 soft corn tortillas
1/4 lb. Monterery Jack or cheddar chesse, grated
Heat oil and saute 2/3 of onions until translucent. Add tomatoes, sauce, 1/2 each of garlic, cayenne, hot sauce, chili powder, honey, salt and cumin. Simmer all uncovered for 30 minutes. Heat olive oil and saute remaing onion, garlic and olives until onions are translucent. Add remaining salt and beans (add sauce if mix is too sticky); stir will. Preheat oven to 350 degrees. Fill each tortilla with 2 to 3 tablespoons filling and 1 tablespoon grated cheese. Roll up and put in baking pan. (You can also make layers with the filling, cheese and tortillas since the corn tortillas are so hard to roll). Cover with sauce, sprinkle with remaining cheese and garnish with reserved olvies. bake until bubbling hot, about 30 minutes.
1 1/2 cups chopped onions
2 cups tomatoes
1 (8 oz) can tomato sauce
2 cloves garlic, minced
Pinch cayenne pepper
3 drops hot sauce
1/2 tbsp. chili powder
1 tbsp. honey
Salt to taste
1/4 tsp. gound cumin
1/4 lb. black, pitted olives, sliced (one of the little cans works)
1 1/2 cups cooked pinto beans, mashed
8 soft corn tortillas
1/4 lb. Monterery Jack or cheddar chesse, grated
Heat oil and saute 2/3 of onions until translucent. Add tomatoes, sauce, 1/2 each of garlic, cayenne, hot sauce, chili powder, honey, salt and cumin. Simmer all uncovered for 30 minutes. Heat olive oil and saute remaing onion, garlic and olives until onions are translucent. Add remaining salt and beans (add sauce if mix is too sticky); stir will. Preheat oven to 350 degrees. Fill each tortilla with 2 to 3 tablespoons filling and 1 tablespoon grated cheese. Roll up and put in baking pan. (You can also make layers with the filling, cheese and tortillas since the corn tortillas are so hard to roll). Cover with sauce, sprinkle with remaining cheese and garnish with reserved olvies. bake until bubbling hot, about 30 minutes.
Friday, November 25, 2005
a small measure of organization
Hello lovely recipe people. I made a low-rent index for us so it will be easier to find a particular kind of recipe. For example, if one was having a cookie emergency (as one does), one could just look on the sidebar, click on desserts, and go to the list of all dessert recipes that have been uploaded. I apologize for the non-centeredness of the index on the sidebar, but I could not make it work. I'll keep trying, but I make no promises about my success.
edit:I forgot to say we'll keep updating the indexes as new recipes are added!
edit:I forgot to say we'll keep updating the indexes as new recipes are added!
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