You can cook this with either parchment paper packets or aluminum foil. Either way, I served this on a bed of wild rice.
Mats
1 sweet potato, peeled and cut into thin slices (mandolin again)
1c shiitake mushrooms, stems removed and sliced thin
4 bulbs baby bok choy, chopped into 1/2 inch pieces
1 small red onion, diced
1 Tbsp olive oil
1 clove garlic, crushed
2 tsp dried oregano
1/4 c raisins or dried currants
4 Tbsp Feta cheese, crumbled
2 tsp lemon juice
Preheat oven to 400 degrees
In a large bowl, toss the sweet potato rounds with mushrooms, bok choy, onion, oil, garlic, raisins and oregano until everything is well coated.
Cut 2 15 inch lengths of parchment/aluminum foil, fold each in half
Open folded foil like a book and arrange half the mixture on one side of the crease.
Top the packet with 2 Tbsp feta cheese and 1 tsp lemon juice.
Fold foil over the food so the edges meet, then roll the edges together so the packet is sealed.
Repeat with the other foil piece and remainder of the sweet potato mixture.
Place the packets on a large baking sheet (I used the bottom bit of my broiling pan) and bake 20 minutes.
Let the packets sit for 5 minutes before opening and serving.
Monday, November 18, 2013
Wednesday, October 16, 2013
Rigatoni Torte with Ricotta and Fall Vegetables
Three words will keep this torte from flowing out all over your cooking surface: LET IT SIT. Do not let your hunger overcome the need for it to solidify and cool, like I did. It was a mess. A tasty and delicious mess, but a mess all the same.
EDIT: I've given up making this as a torte. It's now a casserole.
Mats
3 sprigs fresh sage, plus 2 Tbsp chopped sage. This is how I bid adieu to the last of my herb-garden sage.
12 oz baby bella mushrooms, quartered
3 leeks , white and light green parts cut into 1/2 inch thick rounds.
12 oz broccoli, cut into bite-sized florets
1 lb uncooked rigatoni
4 Tbsp butter
1/4c flour
32 oz creamy butternut squash soup
2c Gruyere cheese, grated
1 c ricotta cheese.
Preheat oven to 350. Assemble a springform pan and coat lightly with cooking spray, set aside.
Put a large pot of water on the stove to boil. Add the 3 sprigs of sage and 2 tsp salt. Bring it to a full boil.
Now we blanch the veggies. To do this, cook them for the indicated times, then pull them out of the boiling water into a colander and rinse with cold water. Don't dump the water out after each vegetable or you'll spend a lot of time waiting for the water to boil again. After you rinse the vegetable with cold water, pat them dry and set them aside in a bowl.
Blanching times:
Mushrooms: 3 min
Leeks: 2 min
Broccoli: 1 min
After the veggies are blanched, dump the rigatoni into the blanching water and cook them for 3 minutes LESS than indicated on the package. Mine were in there for 9 minutes. When finished, drain them (you can get rid of the water now) and rinse the pasta with cold water.
Put the now-empty pot on the stove on medium heat and let any water evaporate out. Melt the butter in the pot, then add the flour for a roux! Stirring constantly, cook the roux for 5 minutes until it's a nutty brown color.
Add the butternut squash soup, chopped sage and half the gruyere cheese. Stir constantly for 5 minutes while it thickens.
Turn off the heat, add the rigatoni and blanched veggies and stir well, so everything's coated.
Pour half the rigatoni mixture into the springform pan. Dot with half the ricotta cheese, then pour the other half of the rigatoni over top. Dot with the remaining ricotta and sprinkle the remaining gruyere over top.
Bake for 35 minutes. You'll probably want to put a baking sheet under the springform pan, as it may leak a bit.
When the top of the torte is golden and the cheese is bubbly, remove from the oven.
LET IT SIT. 10 minutes minimum, 15 to be safe. It WILL go everywhere if you try to plate it right away.
When you're ready, place a large dish over the top of the springform and invert. Pop off the mold and serve.
EDIT: I've given up making this as a torte. It's now a casserole.
Mats
3 sprigs fresh sage, plus 2 Tbsp chopped sage. This is how I bid adieu to the last of my herb-garden sage.
12 oz baby bella mushrooms, quartered
3 leeks , white and light green parts cut into 1/2 inch thick rounds.
12 oz broccoli, cut into bite-sized florets
1 lb uncooked rigatoni
4 Tbsp butter
1/4c flour
32 oz creamy butternut squash soup
2c Gruyere cheese, grated
1 c ricotta cheese.
Preheat oven to 350. Assemble a springform pan and coat lightly with cooking spray, set aside.
Put a large pot of water on the stove to boil. Add the 3 sprigs of sage and 2 tsp salt. Bring it to a full boil.
Now we blanch the veggies. To do this, cook them for the indicated times, then pull them out of the boiling water into a colander and rinse with cold water. Don't dump the water out after each vegetable or you'll spend a lot of time waiting for the water to boil again. After you rinse the vegetable with cold water, pat them dry and set them aside in a bowl.
Blanching times:
Mushrooms: 3 min
Leeks: 2 min
Broccoli: 1 min
After the veggies are blanched, dump the rigatoni into the blanching water and cook them for 3 minutes LESS than indicated on the package. Mine were in there for 9 minutes. When finished, drain them (you can get rid of the water now) and rinse the pasta with cold water.
Put the now-empty pot on the stove on medium heat and let any water evaporate out. Melt the butter in the pot, then add the flour for a roux! Stirring constantly, cook the roux for 5 minutes until it's a nutty brown color.
Add the butternut squash soup, chopped sage and half the gruyere cheese. Stir constantly for 5 minutes while it thickens.
Turn off the heat, add the rigatoni and blanched veggies and stir well, so everything's coated.
Pour half the rigatoni mixture into the springform pan. Dot with half the ricotta cheese, then pour the other half of the rigatoni over top. Dot with the remaining ricotta and sprinkle the remaining gruyere over top.
Bake for 35 minutes. You'll probably want to put a baking sheet under the springform pan, as it may leak a bit.
When the top of the torte is golden and the cheese is bubbly, remove from the oven.
LET IT SIT. 10 minutes minimum, 15 to be safe. It WILL go everywhere if you try to plate it right away.
When you're ready, place a large dish over the top of the springform and invert. Pop off the mold and serve.
Braised Salmon with leeks and dill
This dish is well-accompanied by roasted fingerling potatoes.
Mats
1 tsp olive oil
2 leeks, white and light green parts only, sliced into 1/2 inch thick rounds and separated
4 cloves garlic, crushed
3 tomatoes, diced
1/4 tsp salt
1/8 tsp pepper
1/2c white wine
2 6oz skinless salmon fillets
1/2 tsp dry or 1 1/2 tsp fresh dill. I found my store carries these little tubes of various spices (like dill) that are mushed into a paste and can be used like fresh herbs. You have to refrigerate them, but they have a bit longer shelf-life than loose herbs.
Heat oil in a large saucepan over medium-high heat. Add the leek, cook for 3 minutes stirring frequently.
Add the crushed garlic, cook for 2 minutes.
Add the diced tomatoes, salt and pepper, cook for 2 more minutes.
Place the salmon in the pan, then add the white wine. Sprinkle the dill on top of the salmon.
Bring the mixture to a boil, cover with a lid, then reduce the heat to medium-low and cook for 8 minutes.
Serve with roasted potatoes.
Mats
1 tsp olive oil
2 leeks, white and light green parts only, sliced into 1/2 inch thick rounds and separated
4 cloves garlic, crushed
3 tomatoes, diced
1/4 tsp salt
1/8 tsp pepper
1/2c white wine
2 6oz skinless salmon fillets
1/2 tsp dry or 1 1/2 tsp fresh dill. I found my store carries these little tubes of various spices (like dill) that are mushed into a paste and can be used like fresh herbs. You have to refrigerate them, but they have a bit longer shelf-life than loose herbs.
Heat oil in a large saucepan over medium-high heat. Add the leek, cook for 3 minutes stirring frequently.
Add the crushed garlic, cook for 2 minutes.
Add the diced tomatoes, salt and pepper, cook for 2 more minutes.
Place the salmon in the pan, then add the white wine. Sprinkle the dill on top of the salmon.
Bring the mixture to a boil, cover with a lid, then reduce the heat to medium-low and cook for 8 minutes.
Serve with roasted potatoes.
Coconut Red Curry
I was pleasantly surprised that this did not come out as spicy as I had feared it would. The particular curry paste I used was Thai Taste "gang ped", plus some stuff in Thai that I can't read.
Mats
1c rice. I like using unwashed short grain white rice.
1 Tbsp red curry paste
1 can light coconut milk
1/4 c fresh basil, chopped
1/4c bamboo shoots
3 Tbsp fish sauce
2 Tbsp brown sugar
1/3c chicken stock
8 oz baby bella mushrooms, halved
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 onion, diced
Prepare the rice, set aside
In a large saucepan over medium heat, combine the coconut milk and curry paste. Simmer for 5 minutes.
Add the chopped basil, bamboo, 3 Tbsp fish sauce, 2 Tbsp brown sugar and 1/3c chicken stock and mushrooms. Simmer for 12 minutes.
While the curry is cooking, heat a separate saucepan over high heat. Add 1/2 Tbsp oil and swirl the pan to coat the bottom in oil. Sear the bell pepper pieces and onion for about 4 minutes. I like my picking up tiny bits of char on the outside of the peppers, so I don't stir the pan often at all.
Add the peppers and onions to the curry, and stir well to combine.
To serve - either fill a bowl with rice and spoon the curry over top or just dump the rice into the curry and make sort of a soupy rice mixture. I personally like it more like a soup.
Mats
1c rice. I like using unwashed short grain white rice.
1 Tbsp red curry paste
1 can light coconut milk
1/4 c fresh basil, chopped
1/4c bamboo shoots
3 Tbsp fish sauce
2 Tbsp brown sugar
1/3c chicken stock
8 oz baby bella mushrooms, halved
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 onion, diced
Prepare the rice, set aside
In a large saucepan over medium heat, combine the coconut milk and curry paste. Simmer for 5 minutes.
Add the chopped basil, bamboo, 3 Tbsp fish sauce, 2 Tbsp brown sugar and 1/3c chicken stock and mushrooms. Simmer for 12 minutes.
While the curry is cooking, heat a separate saucepan over high heat. Add 1/2 Tbsp oil and swirl the pan to coat the bottom in oil. Sear the bell pepper pieces and onion for about 4 minutes. I like my picking up tiny bits of char on the outside of the peppers, so I don't stir the pan often at all.
Add the peppers and onions to the curry, and stir well to combine.
To serve - either fill a bowl with rice and spoon the curry over top or just dump the rice into the curry and make sort of a soupy rice mixture. I personally like it more like a soup.
Spice Rubbed Roased Salmon with Lemon-Garlic Spinach
Fish is good. Fish is good for you. I make sure to cook a nice bit of fish at least once a week. This one, served with one of my favorite leafy greens, only needs *maybe* a bit of wild rice to round out the meal.
Mats
Fish Mats
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp paprika
1/8 tsp cinnamon
1/8 tsp black pepper
1 lb salmon fillet, skin on
1 large onion, thinly sliced. I used my mandolin.
Spinach Mats
1 tsp olive oil
2 garlic cloves, crushed
12 oz baby spinach
1/4 tsp salt
1 Tbsp lemon juice
2 Tbsp fresh cilantro, chopped.
Making the Fish
Pre-heat the oven to 400 degrees
Spay a 11x7 baking dish with cooking spray and place the thinly sliced onion over the bottom of the pan.
Wash and de-scale the salmon. Stores don't usually do a good job at getting all the scales off, so be sure to rub against the grain of the fish and pick out the remnants. Pat the fish dry, then place skin-side down on top of the sliced onions.
In a small bowl, combine all the spices and stir really well.
Using ALL the spice rub, cover the top of the salmon in the spices. Make sure to get the edges as well.
Bake at 400 for about 17 minutes. Based on the thickness of the cut, you may need to add a few more minutes. Test the fish to see if it flakes easily.
Making the Spinach
Heat oil in a large pan over medium heat.
Add crushed garlic, cook 1 minute.
Add half the spinach, cook for 1 minute so it begins to wilt.
Add the other half of the spinach, stir well and cook for 4 minutes, stirring frequently.
Remove from heat and pour the salt and lemon juice over the spinach, tossing a few times
When serving, place the fish on a platter, surround with the onions and spinach and sprinkle the whole thing with the fresh cilantro.
Mats
Fish Mats
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp paprika
1/8 tsp cinnamon
1/8 tsp black pepper
1 lb salmon fillet, skin on
1 large onion, thinly sliced. I used my mandolin.
Spinach Mats
1 tsp olive oil
2 garlic cloves, crushed
12 oz baby spinach
1/4 tsp salt
1 Tbsp lemon juice
2 Tbsp fresh cilantro, chopped.
Making the Fish
Pre-heat the oven to 400 degrees
Spay a 11x7 baking dish with cooking spray and place the thinly sliced onion over the bottom of the pan.
Wash and de-scale the salmon. Stores don't usually do a good job at getting all the scales off, so be sure to rub against the grain of the fish and pick out the remnants. Pat the fish dry, then place skin-side down on top of the sliced onions.
In a small bowl, combine all the spices and stir really well.
Using ALL the spice rub, cover the top of the salmon in the spices. Make sure to get the edges as well.
Bake at 400 for about 17 minutes. Based on the thickness of the cut, you may need to add a few more minutes. Test the fish to see if it flakes easily.
Making the Spinach
Heat oil in a large pan over medium heat.
Add crushed garlic, cook 1 minute.
Add half the spinach, cook for 1 minute so it begins to wilt.
Add the other half of the spinach, stir well and cook for 4 minutes, stirring frequently.
Remove from heat and pour the salt and lemon juice over the spinach, tossing a few times
When serving, place the fish on a platter, surround with the onions and spinach and sprinkle the whole thing with the fresh cilantro.
Chickpea Curry with Rice
I do love a good curry. This one comes together with very little effort.
Mats
1c basmati or brown rice. You can get the "boil in a bag" kind if you want to make it really easy
1 Tbsp canola oil
1 onion, diced
1 1/2 tsp garam masala
2 cans chickpeas, drained
1 can diced tomatoes
12 oz fresh baby spinach
1/2c Greek yogurt
1/2 tsp salt
1/2c chopped fresh cilantro.
Cook the rice, set aside.
Heat the oil in a large pan over medium-high heat. Add the diced onion and cook 5 minutes or until soft.
Add the garam masala, cook 30 seconds while stirring vigorously.
Add the chickpeas, tomatoes and baby spinach and stir, Cook about 2 minutes or until the spinach begins to wilt.
Remove from heat, stir in the yogurt and salt.
Serve over rice and sprinkle with cilantro.
Mats
1c basmati or brown rice. You can get the "boil in a bag" kind if you want to make it really easy
1 Tbsp canola oil
1 onion, diced
1 1/2 tsp garam masala
2 cans chickpeas, drained
1 can diced tomatoes
12 oz fresh baby spinach
1/2c Greek yogurt
1/2 tsp salt
1/2c chopped fresh cilantro.
Cook the rice, set aside.
Heat the oil in a large pan over medium-high heat. Add the diced onion and cook 5 minutes or until soft.
Add the garam masala, cook 30 seconds while stirring vigorously.
Add the chickpeas, tomatoes and baby spinach and stir, Cook about 2 minutes or until the spinach begins to wilt.
Remove from heat, stir in the yogurt and salt.
Serve over rice and sprinkle with cilantro.
Spicy Vegan Sloppy Joes
I've always felt conflicted about sloppy joes. They're good, but well... sloppy. I think the shredded red cabbage really makes this sammich come together.
Mats
1lb cremini mushrooms
1 Tbsp olive oil
1 large onion, diced
1/2c dark ale
1/2c walnuts
1 green bell pepper, diced
1 chipolte in adobo sauce, diced
1/4 c ketchup
3 Tbsp tomato paste
Hamburger buns
Shredded red cabbage. I got lucky in that my grocery store sells this by the bag, so I didn't have to deal with shredding it myself
Using a food processor, process the mushrooms in small batches until they're finely chopped. I had to do 4 batches to get all mine done. You're going for a consistency like ground beef.
Run the walnuts through the food processor too.
In a large saucepan, heat the oil over medium high heat. Add the diced onion and 1 Tbsp of the ale. Cook about 5 minutes.
Add the chopped walnuts and peppers, cook, stirring frequently, for 3 minutes.
Add the chipolte and mushrooms and cook until the mushrooms are just cooked through, about 5 minutes.
Add the rest of the ale, ketchup, tomato paste, 1/4 tsp of salt and stir well. Cook until heated through or until the sauce is the desired consistency. I like mine fairly thick, so I cooked it for about 10 minutes.
Serve on hamburger buns with a healthy measure of red cabbage on top.
Mats
1lb cremini mushrooms
1 Tbsp olive oil
1 large onion, diced
1/2c dark ale
1/2c walnuts
1 green bell pepper, diced
1 chipolte in adobo sauce, diced
1/4 c ketchup
3 Tbsp tomato paste
Hamburger buns
Shredded red cabbage. I got lucky in that my grocery store sells this by the bag, so I didn't have to deal with shredding it myself
Using a food processor, process the mushrooms in small batches until they're finely chopped. I had to do 4 batches to get all mine done. You're going for a consistency like ground beef.
Run the walnuts through the food processor too.
In a large saucepan, heat the oil over medium high heat. Add the diced onion and 1 Tbsp of the ale. Cook about 5 minutes.
Add the chopped walnuts and peppers, cook, stirring frequently, for 3 minutes.
Add the chipolte and mushrooms and cook until the mushrooms are just cooked through, about 5 minutes.
Add the rest of the ale, ketchup, tomato paste, 1/4 tsp of salt and stir well. Cook until heated through or until the sauce is the desired consistency. I like mine fairly thick, so I cooked it for about 10 minutes.
Serve on hamburger buns with a healthy measure of red cabbage on top.
Friday, September 13, 2013
Autumn Fruit Salad
What happens when you're invited to a company picnic and the only 'salads' you see people have signed up for are of the potato and macaroni variety? Sign up to bring a fruit salad, of course!
But oh no! It's September, berries have gone out of season ages ago and you're mildly allergic to cantaloupe and honeydew!
Answer: Autumn Fruit Salad, a lovely concoction of warming spices and fruits that are coming into season in the fall. Note that this was made for a party, so it's something like 12 servings.
Mats
5 'eating' apples - I used Paula Red apples, but something like Honeycrisp or Fuji would also work. Go for a crisp variety
2 pears - I used Nashi pears because they were closest to being ripe
5 naval oranges
2 pink grapefruits
1c pomegranate seeds (from 2 pomegranates, if you can't buy them pre-seeded)
3/4c brown sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp cardamom
1 star anise
Core and chop the apples and pears into 1/2 inch chunks, and throw them in a large bowl
Supreme 4 oranges and both grapefruits, making sure to save the rind bits and as much of the juice as you can.
Transfer the juices to a small saucepan, then juice the remaining orange into the pan. Mush up the pulp and try to get as much juice out as possible. Squeeze the rinds from the supremed oranges and grapefruits over the saucepan, again, trying to extract all the juice. Discard the rinds.
Heat the juice mix over low heat, then add the sugar, cinnamon, cloves, cardamom and star anise.
Bring to a very, very low boil and cook for 15 minutes, to get the syrup to thicken.
Pick out the star anise bit, then pour the syrup over the fruit mix and stir well.
Top with the pomegranate seeds and refrigerate for at least an hour.
But oh no! It's September, berries have gone out of season ages ago and you're mildly allergic to cantaloupe and honeydew!
Answer: Autumn Fruit Salad, a lovely concoction of warming spices and fruits that are coming into season in the fall. Note that this was made for a party, so it's something like 12 servings.
Mats
5 'eating' apples - I used Paula Red apples, but something like Honeycrisp or Fuji would also work. Go for a crisp variety
2 pears - I used Nashi pears because they were closest to being ripe
5 naval oranges
2 pink grapefruits
1c pomegranate seeds (from 2 pomegranates, if you can't buy them pre-seeded)
3/4c brown sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp cardamom
1 star anise
Core and chop the apples and pears into 1/2 inch chunks, and throw them in a large bowl
Supreme 4 oranges and both grapefruits, making sure to save the rind bits and as much of the juice as you can.
Transfer the juices to a small saucepan, then juice the remaining orange into the pan. Mush up the pulp and try to get as much juice out as possible. Squeeze the rinds from the supremed oranges and grapefruits over the saucepan, again, trying to extract all the juice. Discard the rinds.
Heat the juice mix over low heat, then add the sugar, cinnamon, cloves, cardamom and star anise.
Bring to a very, very low boil and cook for 15 minutes, to get the syrup to thicken.
Pick out the star anise bit, then pour the syrup over the fruit mix and stir well.
Top with the pomegranate seeds and refrigerate for at least an hour.
Friday, September 6, 2013
Miso Stew
It's getting colder here, so I expect to be making more and more stews and soups. While this vegetable soup was tasty, I find myself coming more and more to the conclusion that I just don't like tofu. Perhaps next time I'll try making it with tempeh instead.
Mats
6 dried shiitake mushrooms
1 1/2 inches fresh ginger, peeled and cut into thick rounds
1 1/2 Tbsp soy sauce
1 Tbsp rice wine or sake
1 leek, white parts only, washed and cut into 1/2 inch thick slices
1c button mushrooms, washed and sliced thinly
1 sweet potato, peeled and cut into 1/2 inch dice
6oz green beans, washed and cut into bite sized bits
4 Tbsp miso. I used a dark miso because I like a strong flavor. Lighter miso will yield a more delicate flavor
8 oz tofu (or possibly tempeh), cut into 1/2 inch cubes
4 green onions, chopped
1 tsp sesame oil (optional)
Heat 5 cups water over high heat. Bring to a boil and add the dried shiitake mushrooms, the peeled ginger, soy sauce and sake. Reduce heat to medium and boil for 10 minutes.
Strain out the solids and discard. Reduce heat to medium-low and add the button mushrooms and leek. Boil for 5 minutes.
Add the sweet potato and green beans, cover, and boil for 7 minutes.
Meanwhile, combine the miso with 1c hot water and stir until the miso is dissolved. Add the miso to the soup and cook for 3 minutes.
Turn the heat to low and add the tofu. Don't boil! Let the tofu heat through for 2 minutes, then scoop and serve garnished with sliced green onion and a drizzle (less than 1/4 tsp) sesame oil
Mats
6 dried shiitake mushrooms
1 1/2 inches fresh ginger, peeled and cut into thick rounds
1 1/2 Tbsp soy sauce
1 Tbsp rice wine or sake
1 leek, white parts only, washed and cut into 1/2 inch thick slices
1c button mushrooms, washed and sliced thinly
1 sweet potato, peeled and cut into 1/2 inch dice
6oz green beans, washed and cut into bite sized bits
4 Tbsp miso. I used a dark miso because I like a strong flavor. Lighter miso will yield a more delicate flavor
8 oz tofu (or possibly tempeh), cut into 1/2 inch cubes
4 green onions, chopped
1 tsp sesame oil (optional)
Heat 5 cups water over high heat. Bring to a boil and add the dried shiitake mushrooms, the peeled ginger, soy sauce and sake. Reduce heat to medium and boil for 10 minutes.
Strain out the solids and discard. Reduce heat to medium-low and add the button mushrooms and leek. Boil for 5 minutes.
Add the sweet potato and green beans, cover, and boil for 7 minutes.
Meanwhile, combine the miso with 1c hot water and stir until the miso is dissolved. Add the miso to the soup and cook for 3 minutes.
Turn the heat to low and add the tofu. Don't boil! Let the tofu heat through for 2 minutes, then scoop and serve garnished with sliced green onion and a drizzle (less than 1/4 tsp) sesame oil
Wednesday, September 4, 2013
Baked Alaskan Salmon with Pecan crunch topping
This was a really fast and really delicious dinner. I was able to score sockeye salmon, but regular farm-raised is delicious as well.
Mats
4, 6-oz portions of salmon, skin on
3 Tbsp butter, melted
3 Tbsp Dijon mustard
5 Tbsp honey
1/2c pecans, chopped
1/4c breadcrumbs
Rinse the salmon under cold, running water to remove scales. They can be a bit persnickety to get out from the skin, so I suggest running you fingers against the grain to try and identify and remove as many as possible. Pat dry with paper towels.
Cover a baking sheet in aluminum foil and spray lightly with cooking spray. Place the salmon skin-side down on the tray.
In a small bowl, melt the butter (30 seconds in the microwave should do the trick), then combine the Dijon mustard and honey with the butter. Stir well
Crush the pecans as small as possible. I ran mine through the food processor so I ended up more with pecan dust than anything resembling a nut.
Add the pecan dust and 1/4c breadcrumbs to the butter mixture. Stir well to combine.
Pour the topping over the salmon fillets. It's pretty viscous, but will slide off the edges - that's fine, it makes a nice envelope around the fish.
Bake at 400 degrees for 6-8 minutes.
I served mine with wild rice and edamame.
Mats
4, 6-oz portions of salmon, skin on
3 Tbsp butter, melted
3 Tbsp Dijon mustard
5 Tbsp honey
1/2c pecans, chopped
1/4c breadcrumbs
Rinse the salmon under cold, running water to remove scales. They can be a bit persnickety to get out from the skin, so I suggest running you fingers against the grain to try and identify and remove as many as possible. Pat dry with paper towels.
Cover a baking sheet in aluminum foil and spray lightly with cooking spray. Place the salmon skin-side down on the tray.
In a small bowl, melt the butter (30 seconds in the microwave should do the trick), then combine the Dijon mustard and honey with the butter. Stir well
Crush the pecans as small as possible. I ran mine through the food processor so I ended up more with pecan dust than anything resembling a nut.
Add the pecan dust and 1/4c breadcrumbs to the butter mixture. Stir well to combine.
Pour the topping over the salmon fillets. It's pretty viscous, but will slide off the edges - that's fine, it makes a nice envelope around the fish.
Bake at 400 degrees for 6-8 minutes.
I served mine with wild rice and edamame.
Tuesday, September 3, 2013
Vegetarian Korma
While I really liked this one, it came out a bit too spicy for my husband's taste. He's not really a fan of either curry or coconut, but I really liked it!
Mats
1c short grain unwashed rice
2c vegetable stock
1 Tbsp olive oil
1 onion, diced
4 cloves garlic, crushed
1 tsp ground dried ginger
2 russet potatoes, washed and cubed
4 carrots, cut into 1/2 inch rounds
1/4c raw cashews. My husband can't eat whole nuts, so I ran them through a food processor.
1c shelled edamame
1/2 red bell pepper, cut into bite-sized chunks
1/2 green bell pepper, cut into bite-sized chunks
1 can coconut milk, stirred well to combine
1 1/2 Tbsp red curry powder
Put the rice and vegetable stock in a pot, cover, bring to a boil, then turn the heat down to low and simmer for 20 minutes
Meanwhile, in a large wok, heat the olive oil over medium heat. Add the onion and cook for 5 minutes.
Add the ginger and garlic, cook for 1 minute.
Add the potatoes, cashews, curry powder and carrots, stir, and cook for 10 minutes.
Add the edamame, peppers, the can of coconut milk and 1c water. Stir thoroughly. Reduce the heat to low, cover and cook for 10 minutes.
When the rice finishes cooking, add it to the wok and stir well. Cook for an additional 2 minutes, then serve.
Mats
1c short grain unwashed rice
2c vegetable stock
1 Tbsp olive oil
1 onion, diced
4 cloves garlic, crushed
1 tsp ground dried ginger
2 russet potatoes, washed and cubed
4 carrots, cut into 1/2 inch rounds
1/4c raw cashews. My husband can't eat whole nuts, so I ran them through a food processor.
1c shelled edamame
1/2 red bell pepper, cut into bite-sized chunks
1/2 green bell pepper, cut into bite-sized chunks
1 can coconut milk, stirred well to combine
1 1/2 Tbsp red curry powder
Put the rice and vegetable stock in a pot, cover, bring to a boil, then turn the heat down to low and simmer for 20 minutes
Meanwhile, in a large wok, heat the olive oil over medium heat. Add the onion and cook for 5 minutes.
Add the ginger and garlic, cook for 1 minute.
Add the potatoes, cashews, curry powder and carrots, stir, and cook for 10 minutes.
Add the edamame, peppers, the can of coconut milk and 1c water. Stir thoroughly. Reduce the heat to low, cover and cook for 10 minutes.
When the rice finishes cooking, add it to the wok and stir well. Cook for an additional 2 minutes, then serve.
Thursday, August 15, 2013
Mushroom-stuffed Mushroom with wild rice and goat cheese
Usually, dishes that have a lot of mushrooms in them taste like, well, mushrooms. Which is a taste than can get kinda overwhelming. This one, even though it has lots of mushrooms in it, has a much milder taste. Give it a shot!
Mats
4 portobello mushrooms
8oz white cap mushrooms, chopped coarsely. I ran mine through my food processor, just pulsing them a few times.
1 small onion, diced
1/2c wild rice
1c vegetable stock
1 clove garlic, crushed
4oz herbed goat cheese. If you can only get plain, add 1 tsp fresh thyme and 1 tsp parsley, both finely chopped
12 cherry tomatoes, halved
1 Tbsp bread crumbs
1 Tbsp lemon juice
Preheat the oven to 425.
In a small saucepan, combine the wild rice and the vegetable stock. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 12 minutes.
Meanwhile, remove the stems and gills from the portobellos. Easiest way is to twist/snap the stems off, then gently scrape the gills out with the edge of a spoon. Be gentle, the mushrooms can be quite fragile.
Grease a medium sized baking dish with cooking spray and place the mushrooms, cap side down, in the dish. They should look like little bowls.
In a medium pan, heat 1 Tbsp olive oil over medium heat. Add the diced onion and cook for 5 minutes.
Add the crushed garlic and cook for 1 minute.
Add the chopped mushrooms, stir and cook for 5-7 minutes or until the liquids evaporate.
In a small bowl, combine the cooked wild rice, lemon juice, the onion/mushroom mixture and the herbed goat cheese. Stir to combine. The cheese should break down/melt pretty quickly, just keep stirring until you get an even consistency
Using a spoon, scoop some of the rice mixture into the portobello caps. Divide the mixture evenly among all 4 caps, mounding slightly if necessary.
Place 6 cherry tomato halves on the top of each cap.
Sprinkle the tablespoon of bread crumbs over the tops of the tomatoes.
Bake at 425 for 30 minutes.
Mats
4 portobello mushrooms
8oz white cap mushrooms, chopped coarsely. I ran mine through my food processor, just pulsing them a few times.
1 small onion, diced
1/2c wild rice
1c vegetable stock
1 clove garlic, crushed
4oz herbed goat cheese. If you can only get plain, add 1 tsp fresh thyme and 1 tsp parsley, both finely chopped
12 cherry tomatoes, halved
1 Tbsp bread crumbs
1 Tbsp lemon juice
Preheat the oven to 425.
In a small saucepan, combine the wild rice and the vegetable stock. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 12 minutes.
Meanwhile, remove the stems and gills from the portobellos. Easiest way is to twist/snap the stems off, then gently scrape the gills out with the edge of a spoon. Be gentle, the mushrooms can be quite fragile.
Grease a medium sized baking dish with cooking spray and place the mushrooms, cap side down, in the dish. They should look like little bowls.
In a medium pan, heat 1 Tbsp olive oil over medium heat. Add the diced onion and cook for 5 minutes.
Add the crushed garlic and cook for 1 minute.
Add the chopped mushrooms, stir and cook for 5-7 minutes or until the liquids evaporate.
In a small bowl, combine the cooked wild rice, lemon juice, the onion/mushroom mixture and the herbed goat cheese. Stir to combine. The cheese should break down/melt pretty quickly, just keep stirring until you get an even consistency
Using a spoon, scoop some of the rice mixture into the portobello caps. Divide the mixture evenly among all 4 caps, mounding slightly if necessary.
Place 6 cherry tomato halves on the top of each cap.
Sprinkle the tablespoon of bread crumbs over the tops of the tomatoes.
Bake at 425 for 30 minutes.
Thursday, August 8, 2013
Grilled Pork Chops with Plum-Ginger Chutney
It's amazing what cooking for other people will help you dream up. This was my husband's red-meat-allowance for the month. Though pork is not one of his favorites, he still enjoyed it very much. Note to cooks: You will have enough chutney. Don't be tempted to double the recipe.
Mats:
4 bone-in pork chops. Try to get the kind with the pork loin attached to the other end of the bone.
Mats for brine:
1/2c gin
1/2c vermouth
1/2c sugar
1/2c salt
2 bay leaves
1 tsp coriander
Combine the brine materials with 1c water in a saucepan and bring to a boil, stirring well to try and get the sugar and salt dissolved. Cook for 2 minutes, then remove from heat.
Add 6c water and 2c of ice.
Let cool to room temperature, then transfer to a large, shallow dish big enough to hold your pork chops in a single layer.
Place the pork chops in the brine, cover and refrigerate for 4 hours or overnight.
When you're ready to grill the chops, remove and discard the brine, then pat dry the chops.
Grill on medium high for 10 minutes/internal temperature of 145/when there's no pink in the center of the meat. Trichinosis is bad, m'kay?
Mats for Chutney
6 plums
1/2c sugar
2 tsp ground ginger
1/3c white wine
1/4c rice vinegar
1 small red onion
1 Tbsp Dijon mustard
Remove the pits from the plums, then dice the plums into 1/2inch cubes.
In a small saucepan, combine the sugar, ginger, white wine, vinegar and onion. Cook over medium heat for 3 minutes.
Add half the plums, bring to a boil and cook on medium heat for 10 minutes.
Add the other half of the plums and cook for an additional 8 minutes. The first half of the plums should be basically liquid at this point.
Remove from heat, stir in the Dijon mustard and serve warm.
I served this with a spinach-arugula salad that I used the chutney as a dressing for and a side of wild rice.
Mats:
4 bone-in pork chops. Try to get the kind with the pork loin attached to the other end of the bone.
Mats for brine:
1/2c gin
1/2c vermouth
1/2c sugar
1/2c salt
2 bay leaves
1 tsp coriander
Combine the brine materials with 1c water in a saucepan and bring to a boil, stirring well to try and get the sugar and salt dissolved. Cook for 2 minutes, then remove from heat.
Add 6c water and 2c of ice.
Let cool to room temperature, then transfer to a large, shallow dish big enough to hold your pork chops in a single layer.
Place the pork chops in the brine, cover and refrigerate for 4 hours or overnight.
When you're ready to grill the chops, remove and discard the brine, then pat dry the chops.
Grill on medium high for 10 minutes/internal temperature of 145/when there's no pink in the center of the meat. Trichinosis is bad, m'kay?
Mats for Chutney
6 plums
1/2c sugar
2 tsp ground ginger
1/3c white wine
1/4c rice vinegar
1 small red onion
1 Tbsp Dijon mustard
Remove the pits from the plums, then dice the plums into 1/2inch cubes.
In a small saucepan, combine the sugar, ginger, white wine, vinegar and onion. Cook over medium heat for 3 minutes.
Add half the plums, bring to a boil and cook on medium heat for 10 minutes.
Add the other half of the plums and cook for an additional 8 minutes. The first half of the plums should be basically liquid at this point.
Remove from heat, stir in the Dijon mustard and serve warm.
I served this with a spinach-arugula salad that I used the chutney as a dressing for and a side of wild rice.
Tuesday, August 6, 2013
Cajun-style Dirty Rice
My brother and his girlfriend were able to visit this weekend (yay!) and this was the dish I made for them. Lindsay, this recipe is for you :)
Mats
1c wild rice
2c vegetable broth
1lb soy chorizo (I think the brand I use is even called 'soyrizo')
1/2 lb ground turkey
1 large onion, diced
3 medium carrots, cut into rounds
3 stalks of celery, chopped to bite-sized chunks
1 Tbsp olive oil
2 Tbsp Cajun Seasoning. I use McCormick pre-mixed stuff, but if you don't want to buy a new bottle, it's basically garlic salt, ground black pepper, ground red pepper and maybe a dash of cayenne pepper.
In a small saucepan, bring the vegetable broth to a boil. Reduce the heat to low, stir in the wild rice, cover and gently boil for 20 minutes.
In a large wok/saucepan, heat the oil over medium high heat. Add the onion and cook for 4 minutes.
Add the carrots and celery (hey look, it's our old friend mirepoix) and cook for 3 more minutes.
Add the chorizo and stir well, breaking it up into small granules and combining with the mirepoix.
Add the ground turkey and again, stir well, breaking it up into little crumbles.
Add the 2 Tbsp Cajun Seasoning, stir well to coat the mixture and cook for 8 minutes, or until the turkey is cooked through.
Reduce heat to medium low, then add the rice when it's finished cooking.
Stir well and serve, possibly with a dollop of sour cream or Greek yoghurt to mitigate the spicy.
Mats
1c wild rice
2c vegetable broth
1lb soy chorizo (I think the brand I use is even called 'soyrizo')
1/2 lb ground turkey
1 large onion, diced
3 medium carrots, cut into rounds
3 stalks of celery, chopped to bite-sized chunks
1 Tbsp olive oil
2 Tbsp Cajun Seasoning. I use McCormick pre-mixed stuff, but if you don't want to buy a new bottle, it's basically garlic salt, ground black pepper, ground red pepper and maybe a dash of cayenne pepper.
In a small saucepan, bring the vegetable broth to a boil. Reduce the heat to low, stir in the wild rice, cover and gently boil for 20 minutes.
In a large wok/saucepan, heat the oil over medium high heat. Add the onion and cook for 4 minutes.
Add the carrots and celery (hey look, it's our old friend mirepoix) and cook for 3 more minutes.
Add the chorizo and stir well, breaking it up into small granules and combining with the mirepoix.
Add the ground turkey and again, stir well, breaking it up into little crumbles.
Add the 2 Tbsp Cajun Seasoning, stir well to coat the mixture and cook for 8 minutes, or until the turkey is cooked through.
Reduce heat to medium low, then add the rice when it's finished cooking.
Stir well and serve, possibly with a dollop of sour cream or Greek yoghurt to mitigate the spicy.
Wednesday, July 3, 2013
Grilled Veggie and Hummus Wraps
My husband eyed the prep for this meal warily. He poked at the ingredients. "What is it?" he asked, unsure of himself. "It's tasty," I replied. He wandered out of the kitchen and patiently waited for the final product. The meal was served and absolutely inhaled. He may have been skeptical at first, but this dish proved to be one of his favorites in a good while.
Mats
1 eggplant
1 red bell pepper
1/2 red onion
1/2c plain hummus
1 Tbsp fresh parsley
1 tsp salt
2 Tbsp olive oil
2 pieces of flatbread
Cut the top off the eggplant. Stand it on its cut end and slice it vertically from bottom to top to get long slices, about 1/2 inch thick. Cut the slices in half the long way so you have a bunch of long strips
.
Core and seed the bell pepper, then cut it into long slices, about 1 inch wide.
Cut the onion into 1/2 inch thick slices
Take 1 Tbsp of the olive oil and use it to brush all the sides of all the vegetables.
Starting with the eggplant, grill (either on a traditional grill or my handy stand-in, a panini press) for 3 minutes on a side, then flip and grill for another 1 minute. If you're using a panini press, close the lid all the way and you'll only need to grill it for 3 minutes, no flipping necessary.
Toss the eggplant into a bowl.
Grill the bell pepper for 4 minutes, then flip and grill another 2 minutes. Add it to the bowl.
Grill the red onion slices for 3 minutes, then flip and grill another 1 minute. Add to the bowl.
Toss the vegetables with the remaining 1 Tbsp olive oil, 1 tsp salt and 1 Tbsp parsley, snipped very small.
Lay a flatbread on a work surface and spread 1/4c hummus on it in a thin, even layer.
Dish out about half the veggies along the short edge of the flatbread, close to one of the edges (not in the middle)
Roll the flatbread around the vegetables, making sure to tuck them tightly in the roll. Continue rolling the bread the entire length of the roll.
Repeat with the other flatbread and the rest of the veggies.
Serve by cutting the roll in half and arranging on a plate.
Mats
1 eggplant
1 red bell pepper
1/2 red onion
1/2c plain hummus
1 Tbsp fresh parsley
1 tsp salt
2 Tbsp olive oil
2 pieces of flatbread
Cut the top off the eggplant. Stand it on its cut end and slice it vertically from bottom to top to get long slices, about 1/2 inch thick. Cut the slices in half the long way so you have a bunch of long strips
.
Core and seed the bell pepper, then cut it into long slices, about 1 inch wide.
Cut the onion into 1/2 inch thick slices
Take 1 Tbsp of the olive oil and use it to brush all the sides of all the vegetables.
Starting with the eggplant, grill (either on a traditional grill or my handy stand-in, a panini press) for 3 minutes on a side, then flip and grill for another 1 minute. If you're using a panini press, close the lid all the way and you'll only need to grill it for 3 minutes, no flipping necessary.
Toss the eggplant into a bowl.
Grill the bell pepper for 4 minutes, then flip and grill another 2 minutes. Add it to the bowl.
Grill the red onion slices for 3 minutes, then flip and grill another 1 minute. Add to the bowl.
Toss the vegetables with the remaining 1 Tbsp olive oil, 1 tsp salt and 1 Tbsp parsley, snipped very small.
Lay a flatbread on a work surface and spread 1/4c hummus on it in a thin, even layer.
Dish out about half the veggies along the short edge of the flatbread, close to one of the edges (not in the middle)
Roll the flatbread around the vegetables, making sure to tuck them tightly in the roll. Continue rolling the bread the entire length of the roll.
Repeat with the other flatbread and the rest of the veggies.
Serve by cutting the roll in half and arranging on a plate.
Sunday, June 30, 2013
Sweet Potato Burritos
A very different, and quite filling, vegetarian take on burritos. This recipe will make 6ish burritos.
Mats
2 sweet potatoes
2 tsp olive oil
1/2 red onion, diced
2 cloves garlic, crushed
2 cans kidney beans, drained and rinsed
3/4 tsp ground cumin
1 Tbsp soy sauce
2 tsp yellow mustard
2/3c water
Burrito shells
Set your oven to 375 degrees
Scrub the sweet potatoes and prick with a fork all over. This will let them vent as you bake them
Put the potatoes in the oven and bake them until their insides are completely soft when pierced with a knife. Mine took 70 minutes.
Once they're cooked, scoop the soft potato flesh into a bowl and mash with a fork until you form a smooth paste.
In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes, stirring frequently.
Measure 1 1/2 cups of mashed sweet potato and add to the pan.
Add the rinsed kidney beans and stir into the sweet potato
Add the water, cumin, mustard and soy sauce. Stir well
Let cook for 10 minutes, stirring occasionally.
Spoon filling into burrito shells and serve.
Mats
2 sweet potatoes
2 tsp olive oil
1/2 red onion, diced
2 cloves garlic, crushed
2 cans kidney beans, drained and rinsed
3/4 tsp ground cumin
1 Tbsp soy sauce
2 tsp yellow mustard
2/3c water
Burrito shells
Set your oven to 375 degrees
Scrub the sweet potatoes and prick with a fork all over. This will let them vent as you bake them
Put the potatoes in the oven and bake them until their insides are completely soft when pierced with a knife. Mine took 70 minutes.
Once they're cooked, scoop the soft potato flesh into a bowl and mash with a fork until you form a smooth paste.
In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes, stirring frequently.
Measure 1 1/2 cups of mashed sweet potato and add to the pan.
Add the rinsed kidney beans and stir into the sweet potato
Add the water, cumin, mustard and soy sauce. Stir well
Let cook for 10 minutes, stirring occasionally.
Spoon filling into burrito shells and serve.
Sunday, June 23, 2013
Tapas: Deviled Eggs, Garlicky Mushrooms, Tomato Toast Rounds
Tonight I experimented with a tapas-style dinner. Tapas is a style of Spanish cuisine that consists of a variety of tasty mini-dishes. It's almost like an entire meal made of appetizers. I made three different dishes because I was only cooking for two people, but tapas are great for parties.
Deviled Eggs (Huevos Rellenos de Atun)
Mats:
12 eggs
2 cans of tuna, packed in oil
1/4c light mayonnaise
1 tsp salt
Paprika - for garnish
Place the eggs in the bottom of a deep pot. Single layer - don't stack them. Fill the pot with water to a depth of 2 inches over the tops of the eggs.
Put the pot on the stove over high heat, bring to a boil, then boil for 10 minutes.
Remove the hard-boiled eggs from the water with a slotted spoon. Put them on a plate and let them cool. It'll take about a half-hour, or shorter if you stick them in the freezer.
Peel the shells off the eggs. It's a bit easier to do under cold running water.
Slice the eggs in half from top to bottom
Remove the yolks from the eggs and put them in a bowl.
Drain the tuna and add it to the egg yolks
Add the mayonnaise and salt.
Mush the yolks, tuna and mayo together with a fork. You want to combine it into a paste.
Grab a bit of the yolk paste and form it into a ball about the size of the yolk-hole in the whites. Place the ball back into the white.
Sprinkle a pinch of the paprika over the eggs.
Garlicky Mushrooms (Seta y ajo)
Mats:
2 Tbsp olive oil
10 cloves garlic, peeled and sliced
8 oz white mushrooms, sliced
2c white wine
2 Tb fresh parsley
Polenta rounds - for serving
Heat the olive oil in a small pan over low heat. Add the garlic and cook for 1 minute
Add the mushrooms and cook on low for 10 minutes without stirring.
Add the white wine and bring to a boil. Boil until all the liquid has evaporated (stirring occasionally); it took me about 25 minutes to cook it all off.
Snip or chop the parsley very fine, add it to the mushrooms and stir. Cook for 2 minutes.
Serve on top of cooked polenta rounds or just spear the mushrooms with toothpicks.
Tomato Toast Rounds (Pan tostado y tomate)
Mats - makes 6 rounds:
2 large slicing tomatos
6 slices bread - sandwich bread is fine, but little crostinis or baguette is good.
2 oz Parmesan cheese, grated
6 leaves of fresh basil
dried oregano
olive oil
If you're using sandwich bread, cut out circles in the bread. Easiest way is to find a glass with about the same circumference as your tomatoes and press it into the bread, then pull away the excess.
Brush the bread rounds with olive oil on one side, then sprinkle a pinch (about 1/8 tsp) of oregano on each.
Toast the rounds either in a toaster oven or on a sheet pan in the oven at 350 for 3 minutes.
Trim the tomatoes, discard the stem side, and slice into rounds about 1/2 inch thick.
Top each toast slice with a slice of tomato
Sprinkle the tomato with a bit of cheese
Deviled Eggs (Huevos Rellenos de Atun)
Mats:
12 eggs
2 cans of tuna, packed in oil
1/4c light mayonnaise
1 tsp salt
Paprika - for garnish
Place the eggs in the bottom of a deep pot. Single layer - don't stack them. Fill the pot with water to a depth of 2 inches over the tops of the eggs.
Put the pot on the stove over high heat, bring to a boil, then boil for 10 minutes.
Remove the hard-boiled eggs from the water with a slotted spoon. Put them on a plate and let them cool. It'll take about a half-hour, or shorter if you stick them in the freezer.
Peel the shells off the eggs. It's a bit easier to do under cold running water.
Slice the eggs in half from top to bottom
Remove the yolks from the eggs and put them in a bowl.
Drain the tuna and add it to the egg yolks
Add the mayonnaise and salt.
Mush the yolks, tuna and mayo together with a fork. You want to combine it into a paste.
Grab a bit of the yolk paste and form it into a ball about the size of the yolk-hole in the whites. Place the ball back into the white.
Sprinkle a pinch of the paprika over the eggs.
Garlicky Mushrooms (Seta y ajo)
Mats:
2 Tbsp olive oil
10 cloves garlic, peeled and sliced
8 oz white mushrooms, sliced
2c white wine
2 Tb fresh parsley
Polenta rounds - for serving
Heat the olive oil in a small pan over low heat. Add the garlic and cook for 1 minute
Add the mushrooms and cook on low for 10 minutes without stirring.
Add the white wine and bring to a boil. Boil until all the liquid has evaporated (stirring occasionally); it took me about 25 minutes to cook it all off.
Snip or chop the parsley very fine, add it to the mushrooms and stir. Cook for 2 minutes.
Serve on top of cooked polenta rounds or just spear the mushrooms with toothpicks.
Tomato Toast Rounds (Pan tostado y tomate)
Mats - makes 6 rounds:
2 large slicing tomatos
6 slices bread - sandwich bread is fine, but little crostinis or baguette is good.
2 oz Parmesan cheese, grated
6 leaves of fresh basil
dried oregano
olive oil
If you're using sandwich bread, cut out circles in the bread. Easiest way is to find a glass with about the same circumference as your tomatoes and press it into the bread, then pull away the excess.
Brush the bread rounds with olive oil on one side, then sprinkle a pinch (about 1/8 tsp) of oregano on each.
Toast the rounds either in a toaster oven or on a sheet pan in the oven at 350 for 3 minutes.
Trim the tomatoes, discard the stem side, and slice into rounds about 1/2 inch thick.
Top each toast slice with a slice of tomato
Sprinkle the tomato with a bit of cheese
Wednesday, June 19, 2013
Tropical Chicken Casserole
I was really cautious making this dish - the ingredient list is... unique. It came out surprising well; my husband decided that he really liked it.
Mats:
1 1/2c wild rice mix (the Uncle Ben's Original seasoning mix, if you're going pre-packaged)
2 boneless, skinless chicken breasts
1 8oz can artichoke hearts, drained and cut in half
1 10.5 oz mandarin oranges, drained
5 dried apricots, cut in half
1/2c dried pineapple
1/4c dried dates
1 Tb red curry powder
1c heavy cream
2 Tb dijon mustard
Cook wild rice according to package directions. If you're using the packaged kind, toss the seasoning pack in there too.
Chop the chicken breasts into 1-inch chunks and cook in 1 Tbsp olive oil. They'll take about 7 minutes to be done.
In a large, oven-safe pan, combine the cooked wild rice, cooked chicken, chopped artichoke hearts, mandarin oranges and the dried fruits.
In a measuring cup, combine the curry powder, heavy cream and dijon mustard. Stir well, but not too energetically or else you'll turn the heavy cream into butter!
Pour the milk mixture into the rice and chicken mixture and stir well
Bake at 350 degrees for 30 minutes.
Mats:
1 1/2c wild rice mix (the Uncle Ben's Original seasoning mix, if you're going pre-packaged)
2 boneless, skinless chicken breasts
1 8oz can artichoke hearts, drained and cut in half
1 10.5 oz mandarin oranges, drained
5 dried apricots, cut in half
1/2c dried pineapple
1/4c dried dates
1 Tb red curry powder
1c heavy cream
2 Tb dijon mustard
Cook wild rice according to package directions. If you're using the packaged kind, toss the seasoning pack in there too.
Chop the chicken breasts into 1-inch chunks and cook in 1 Tbsp olive oil. They'll take about 7 minutes to be done.
In a large, oven-safe pan, combine the cooked wild rice, cooked chicken, chopped artichoke hearts, mandarin oranges and the dried fruits.
In a measuring cup, combine the curry powder, heavy cream and dijon mustard. Stir well, but not too energetically or else you'll turn the heavy cream into butter!
Pour the milk mixture into the rice and chicken mixture and stir well
Bake at 350 degrees for 30 minutes.
Tuesday, June 18, 2013
Bowtie pasta with Broccoli Pesto
I *may* be on a bit of a pesto kick this week. It's not my fault! I have to do something with my overgrown herb garden!
Mats:
1 lb bowtie (farfalle) pasta
2c broccoli, chopped into bite-sized pieces
3/4c fresh parsley
3/4c fresh basil
4 cloves garlic, peeled
4 Tb lemon juice
1 1/2tsp capers
1/4c olive oil
Parmesan cheese (optional)
Cook pasta according to package directions, drain, and place in a large bowl
Bring a small pot of water to a boil. Add the broccoli to the water and cook for 3 minutes. Drain and rinse with cold water.
Add the capers, parsley and basil to a food processor and turn it on.
While the processor is running, add the 4 cloves of garlic. Stop the processor, scrape down the sides back into the bowl of the processor.
Turn the processor back on. While the processor is running, add the broccoli through the chute.
Add the lemon juice, continue processing.
Scrape down the sides of the processor again, then turn it back on... again. Now add the oil in a steady stream. Let the processor run for another minute or two to finish up the pesto.
Pour the pesto over the hot pasta and stir really well. Dish into bowls and top with cheese, if you'd like.
Mats:
1 lb bowtie (farfalle) pasta
2c broccoli, chopped into bite-sized pieces
3/4c fresh parsley
3/4c fresh basil
4 cloves garlic, peeled
4 Tb lemon juice
1 1/2tsp capers
1/4c olive oil
Parmesan cheese (optional)
Cook pasta according to package directions, drain, and place in a large bowl
Bring a small pot of water to a boil. Add the broccoli to the water and cook for 3 minutes. Drain and rinse with cold water.
Add the capers, parsley and basil to a food processor and turn it on.
While the processor is running, add the 4 cloves of garlic. Stop the processor, scrape down the sides back into the bowl of the processor.
Turn the processor back on. While the processor is running, add the broccoli through the chute.
Add the lemon juice, continue processing.
Scrape down the sides of the processor again, then turn it back on... again. Now add the oil in a steady stream. Let the processor run for another minute or two to finish up the pesto.
Pour the pesto over the hot pasta and stir really well. Dish into bowls and top with cheese, if you'd like.
Friday, June 7, 2013
Chicken Involtini
An elegant dish for company, this one is well worth the time invested.
Mats:
6 thin-cut chicken cutlets
2 roasted red peppers
12 leaves of fresh basil
6 oz fresh mozzarella
1/4c Nicoise olives
skewers. I use bamboo skewers, you can also use metal shish-kebab skewers or even chopsticks
Lay a sheet of wax paper down on top of a cutting board. Place a chicken cutlet on the wax paper, then put another sheet of wax paper over the chicken. Gently pound the chicken flat(ter) using a rolling pin. Start from the center and work outwards, being careful to not make it so thin it tears. Repeat for all the cutlets.
In another corner of your cutting board, take the roasted red peppers and slice them into 1 inch thick strips.
Take one of your flattened chickens, and lay a pepper strip on top of it.
Cut a 1 oz round of mozzarella and place on top of the pepper
Place 2 basil leaves on top of the cheese.
Now the tricky part: Rolling. Starting from the narrowest part of the chicken cutlet roll the cutlet down to the base. You'll end up making a tube of chicken with the pepper, cheese and basil rolled up in it. It'll kinda look like a cinnamon bun. Secure with a skewer by piercing the chicken breast all the way through and out the other end.
Heat a grill to 350, or a medium temperature if you're using a real grill. I use my panini press. Use about 1/2 tsp olive oil to coat the exterior chicken, then season with salt and pepper.
Grill for 4 minutes (I close my panini lid to squish them and cook both sides at once), then rotate and cook for an additional 3 minutes.
Transfer to a plate, remove the skewers and serve.
I matched this dish with a spinach and arugula salad, fresh tomatoes, a bit of my leftover mozzarella and a homemade balsamic vinaigrette.
To easily remove skewers without wrecking your involtini, rotate them in place first. When they spin freely in their holes, push them through the roll.
Mats:
6 thin-cut chicken cutlets
2 roasted red peppers
12 leaves of fresh basil
6 oz fresh mozzarella
1/4c Nicoise olives
skewers. I use bamboo skewers, you can also use metal shish-kebab skewers or even chopsticks
Lay a sheet of wax paper down on top of a cutting board. Place a chicken cutlet on the wax paper, then put another sheet of wax paper over the chicken. Gently pound the chicken flat(ter) using a rolling pin. Start from the center and work outwards, being careful to not make it so thin it tears. Repeat for all the cutlets.
In another corner of your cutting board, take the roasted red peppers and slice them into 1 inch thick strips.
Take one of your flattened chickens, and lay a pepper strip on top of it.
Cut a 1 oz round of mozzarella and place on top of the pepper
Place 2 basil leaves on top of the cheese.
Now the tricky part: Rolling. Starting from the narrowest part of the chicken cutlet roll the cutlet down to the base. You'll end up making a tube of chicken with the pepper, cheese and basil rolled up in it. It'll kinda look like a cinnamon bun. Secure with a skewer by piercing the chicken breast all the way through and out the other end.
Heat a grill to 350, or a medium temperature if you're using a real grill. I use my panini press. Use about 1/2 tsp olive oil to coat the exterior chicken, then season with salt and pepper.
Grill for 4 minutes (I close my panini lid to squish them and cook both sides at once), then rotate and cook for an additional 3 minutes.
Transfer to a plate, remove the skewers and serve.
I matched this dish with a spinach and arugula salad, fresh tomatoes, a bit of my leftover mozzarella and a homemade balsamic vinaigrette.
To easily remove skewers without wrecking your involtini, rotate them in place first. When they spin freely in their holes, push them through the roll.
Wednesday, June 5, 2013
Pan-seared salmon with citrus glaze. Also orange green beans
When I cooked this a few nights ago, I hit the jackpot on fish done-ness! Absolute perfection. I hope I can duplicate it in the future.
Fish mats:
2 6oz salmon fillets, skin and pin bones removed
3/4c dry white wine
1/4c balsamic vinegar
2 Tbsp orange juice
2 Tbsp brown sugar (I actually used agave nectar, since I have a hard time keeping brown sugar fresh)
2 tsp lemon juice
Green Bean mats:
1/2 lb green beans, ends snapped off and snapped into bite-sized pieces
1 naval orange, peel removed but retained!
For the glaze:
Combine wine and vinegar in a small saucepan over medium-high heat.
Bring to a boil, then reduce by half. It should take about 4 minutes.
Add the orange juice, sugar and lemon juice and return to a boil. Turn the heat down to super-low and simmer for 2 minutes, stirring frequently. The glaze will turn syrupy - you want to be very careful not to burn it. If you're nervous, just turn the heat off and let it sit in the hot pan.
For the fish:
Heat a saucepan on high heat. You want the pan really, really hot.
Brush all sides of the salmon fillets with olive oil. Just a thin coating, use maybe a teaspoon per side.
Sprinkle the top of the fish with 1/4 tsp salt and 1/4 tsp pepper.
Place the fish salt-side down in the hot pan.
Season the now-top of the fish with an additional 1/4 tsp salt and pepper.
Sear the salmon for 4 minutes, then flip the fish over and cook the other side for an additional 3 minutes.
Remove from the pan to the plate immediately and let sit for at least 3 minutes (this lets the fish's interior finish cooking from the residual heat without burning the outside)
For the beans:
Take a sharp knife and scrape the white pith off the orange peel. It's somewhat bitter, so try to get as much as you can.
Fill a medium saucepan with 1/2 inch of water, then add the pith-less orange peel to the water. Bring to a boil.
Add the green beans, cover the saucepan and boil for 3 minutes. I like my green beans fairly close to raw; if you prefer yours more cooked, extend the cooking time to 4 or 5 minutes.
Drain the water, remove the green beans to a bowl and discard the orange peels.
Take about half the orange sections and squeeze their juices over the green beans, then toss the juiced husks.
Take the other half of the orange sections, cut them in half horizontally and toss them on top of the beans, stirring well.
I finished off this dinner with a half-cup of wild rice, plated the salmon on top of the rice and drizzled the glaze over top the whole shebang.
Fish mats:
2 6oz salmon fillets, skin and pin bones removed
3/4c dry white wine
1/4c balsamic vinegar
2 Tbsp orange juice
2 Tbsp brown sugar (I actually used agave nectar, since I have a hard time keeping brown sugar fresh)
2 tsp lemon juice
Green Bean mats:
1/2 lb green beans, ends snapped off and snapped into bite-sized pieces
1 naval orange, peel removed but retained!
For the glaze:
Combine wine and vinegar in a small saucepan over medium-high heat.
Bring to a boil, then reduce by half. It should take about 4 minutes.
Add the orange juice, sugar and lemon juice and return to a boil. Turn the heat down to super-low and simmer for 2 minutes, stirring frequently. The glaze will turn syrupy - you want to be very careful not to burn it. If you're nervous, just turn the heat off and let it sit in the hot pan.
For the fish:
Heat a saucepan on high heat. You want the pan really, really hot.
Brush all sides of the salmon fillets with olive oil. Just a thin coating, use maybe a teaspoon per side.
Sprinkle the top of the fish with 1/4 tsp salt and 1/4 tsp pepper.
Place the fish salt-side down in the hot pan.
Season the now-top of the fish with an additional 1/4 tsp salt and pepper.
Sear the salmon for 4 minutes, then flip the fish over and cook the other side for an additional 3 minutes.
Remove from the pan to the plate immediately and let sit for at least 3 minutes (this lets the fish's interior finish cooking from the residual heat without burning the outside)
For the beans:
Take a sharp knife and scrape the white pith off the orange peel. It's somewhat bitter, so try to get as much as you can.
Fill a medium saucepan with 1/2 inch of water, then add the pith-less orange peel to the water. Bring to a boil.
Add the green beans, cover the saucepan and boil for 3 minutes. I like my green beans fairly close to raw; if you prefer yours more cooked, extend the cooking time to 4 or 5 minutes.
Drain the water, remove the green beans to a bowl and discard the orange peels.
Take about half the orange sections and squeeze their juices over the green beans, then toss the juiced husks.
Take the other half of the orange sections, cut them in half horizontally and toss them on top of the beans, stirring well.
I finished off this dinner with a half-cup of wild rice, plated the salmon on top of the rice and drizzled the glaze over top the whole shebang.
Tuesday, May 21, 2013
Banh Mi Sandwich
Summertime, summertime. Time of cool salads and light sandwiches. This sandwich was just the thing for a hot day like today, even though I did take out pretty much all the spicy spices.
Mats
1 bread loaf. I used a nice sourdough loaf, because my husband likes soft crusts. Cibatta or a baguette would work as well
1/4c brown rice vinegar
2 Tbsp honey
[1/2 tsp red pepper flakes - optional]
1/4c shredded carrot
1/4c shredded daikon radish. I couldn't find daikon, so I used jicama instead. I do love jicama, it's so sweet and crunchy.
1/2c cucumber, peeled and thinly sliced. I used my mandolin.
1c grape tomatoes, sliced
2 lettuce leaves, ripped into bite-sized chunks
2 Tbsp light mayonnaise
1 tsp tamari (soy sauce)
[1 tsp siracha - optional]
8 oz extra firm tofu, drained and cut into 1cm cubes. Firmer is better
In a small bowl, combine the vinegar, honey, [red pepper flakes], carrot and daikon/jicama. toss well so all veggies are well-coated. Let sit for 15-30 minutes, stirring occasionally.
In a skillet, heat about 2 Tbsp olive oil. Add the tofu and stir-fry for 8-10 minutes until the tofu is golden brown.
Slice the bread in half along the 'equator' so you have a top an bottom. Gouge out the center of the bread so you have a nice hollow in which to place the sandwich fixings.
Spread the mayonnaise on both halves of the bread. This helps keep the bread from getting soggy.
Pour the tamari over the top half of the bread. Try to spread it over the whole piece as evenly as you can. [Pour the siracha over the top of the bread too]
On the bottom half of the bread, spread the cucumber slices neatly.
Take the marinated daikon/jicama and carrot, squeeze out the liquid, and place by handfuls over the cucumber.
Add the torn lettuce leaves and fried tofu.
Squish the top of the bread over your sandwich pile, cut into fourths and enjoy.
Mats
1 bread loaf. I used a nice sourdough loaf, because my husband likes soft crusts. Cibatta or a baguette would work as well
1/4c brown rice vinegar
2 Tbsp honey
[1/2 tsp red pepper flakes - optional]
1/4c shredded carrot
1/4c shredded daikon radish. I couldn't find daikon, so I used jicama instead. I do love jicama, it's so sweet and crunchy.
1/2c cucumber, peeled and thinly sliced. I used my mandolin.
1c grape tomatoes, sliced
2 lettuce leaves, ripped into bite-sized chunks
2 Tbsp light mayonnaise
1 tsp tamari (soy sauce)
[1 tsp siracha - optional]
8 oz extra firm tofu, drained and cut into 1cm cubes. Firmer is better
In a small bowl, combine the vinegar, honey, [red pepper flakes], carrot and daikon/jicama. toss well so all veggies are well-coated. Let sit for 15-30 minutes, stirring occasionally.
In a skillet, heat about 2 Tbsp olive oil. Add the tofu and stir-fry for 8-10 minutes until the tofu is golden brown.
Slice the bread in half along the 'equator' so you have a top an bottom. Gouge out the center of the bread so you have a nice hollow in which to place the sandwich fixings.
Spread the mayonnaise on both halves of the bread. This helps keep the bread from getting soggy.
Pour the tamari over the top half of the bread. Try to spread it over the whole piece as evenly as you can. [Pour the siracha over the top of the bread too]
On the bottom half of the bread, spread the cucumber slices neatly.
Take the marinated daikon/jicama and carrot, squeeze out the liquid, and place by handfuls over the cucumber.
Add the torn lettuce leaves and fried tofu.
Squish the top of the bread over your sandwich pile, cut into fourths and enjoy.
Monday, May 20, 2013
Salmon with Mustard Glaze
Baking the glaze really mellows the flavor of the mustards and takes away a bit of the garlic's kick. Good accompaniments to the fish are broccoli and wild rice. The leftover glaze makes a good topping to the broccoli as well.
Mats:
2 6oz salmon fillets, skin off
2 cloves garlic, crushed
1 tsp fresh thyme
2 Tbsp Dijon mustard
2 Tbsp regular mustard
1 Tbsp olive oil
1 Tbsp red wine
Set your oven to broil. Take your broiling tray, cover it with aluminum foil (for easy clean up), and coat it lightly with cooking spray.
In a small bowl, mix the crushed garlic, thyme, both mustards, olive oil and red wine together. Mix thoroughly.
Place your salmon fillets on the broiling sheet and sprinkle with about 1/4 tsp salt and 1/4 tsp coarse-ground black pepper.
Broil the seasoned fillets for 3 minutes.
Daub the mustard glaze over the fillets so they're evenly covered with the mustard glaze. Don't be stingy!
Broil the fillets for a further 5 minuets, then remove and serve.
Mats:
2 6oz salmon fillets, skin off
2 cloves garlic, crushed
1 tsp fresh thyme
2 Tbsp Dijon mustard
2 Tbsp regular mustard
1 Tbsp olive oil
1 Tbsp red wine
Set your oven to broil. Take your broiling tray, cover it with aluminum foil (for easy clean up), and coat it lightly with cooking spray.
In a small bowl, mix the crushed garlic, thyme, both mustards, olive oil and red wine together. Mix thoroughly.
Place your salmon fillets on the broiling sheet and sprinkle with about 1/4 tsp salt and 1/4 tsp coarse-ground black pepper.
Broil the seasoned fillets for 3 minutes.
Daub the mustard glaze over the fillets so they're evenly covered with the mustard glaze. Don't be stingy!
Broil the fillets for a further 5 minuets, then remove and serve.
Wednesday, May 8, 2013
Mulligatawny Soup
This soup got an immediate thumbs-up from my husband! It's a bit high calorie, so very likely to be a special occasion soup, not a regular thing. Mulligatawny is technically a South Indian soup; its name rightly translates to "pepper water". I highly doubt someone familiar with Indian cuisine would recognize this as Indian food at all... but 'tis tasty regardless.
Mats
Mats
1 cup diced onions
4 to 6 carrots, diced
4 celery stalks, diced
1/2 cup butter (1 stick)
3 tablespoons all-purpose flour
4 teaspoons red curry powder
8 cups chicken stock
2 Granny Smith apples, peeled, cored and diced
1/2 c short-grain white rice, unwashed
1 boneless, skinless chicken breast, diced
1/4 teaspoon dried thyme
1 cup room-temperature light cream
4 to 6 carrots, diced
4 celery stalks, diced
1/2 cup butter (1 stick)
3 tablespoons all-purpose flour
4 teaspoons red curry powder
8 cups chicken stock
2 Granny Smith apples, peeled, cored and diced
1/2 c short-grain white rice, unwashed
1 boneless, skinless chicken breast, diced
1/4 teaspoon dried thyme
1 cup room-temperature light cream
In a large pot, melt the butter over medium heat. Add the onions, carrots and celery and cook for 5 minutes, stirring occasionally.
Add the flour and red curry powder, stir well so all the veggies are covered with, you guessed it, a roux. Cook for 3 minutes.
Add the rice and stir well, cook for 1 minute.
Add the chicken and chicken stock. Bring to a boil and boil, uncovered, for 30 minutes.
Add the diced apple and thyme, boil for 15 more minutes. You'll want to keep an eye on the soup at this point, as it will have reduced quite a bit and you don't want to burn the bottom.
Take the soup off of heat, stir in cream and serve.
Monday, May 6, 2013
Pad Thai
This is a good recipe for a fast dinner on a weeknight.
Mats
½ lb. noodles. I used fresh Chinese noodles, but dry rice noodles would be good too.
¼ cup fresh lime juice
2 Tbs. soy sauce
2 Tbs. brown sugar
1 tsp. hot chile sauce
2 tsp. sesame oil
1/4c peanut butter
3 cloves garlic,crushed
1 Tbsp. peeled fresh ginger, sliced thin
1 medium carrot, peeled and cut into narrow strips
8 to 10 scallions, halved lengthwise, then cut into 2-inch lengths
1 cup mung bean sprouts
¼ cup chopped fresh cilantro
Bring a medium pot of water to boil. Cook the noodles for 2 1/2 minutes, then drain and rinse in cold water.
In a small bowl, combine lime juice, soy sauce, chili sauce, brown sugar and peanut butter with 1/3c water. Next time I want to try mixing it with lite coconut milk instead of water, to get that creamy consistency.
In a wok, heat the oil over high heat. Add the crushed garlic and ginger and stir-fry for 30 seconds or until brown.
Add the carrot, scallions and bean sprouts and stir fry for 2 minutes.
Add the cooked noodles and peanut sauce, stir and heat through, about 2 minutes.
Serve topped with chopped cilantro.
Mats
½ lb. noodles. I used fresh Chinese noodles, but dry rice noodles would be good too.
¼ cup fresh lime juice
2 Tbs. soy sauce
2 Tbs. brown sugar
1 tsp. hot chile sauce
2 tsp. sesame oil
1/4c peanut butter
3 cloves garlic,crushed
1 Tbsp. peeled fresh ginger, sliced thin
1 medium carrot, peeled and cut into narrow strips
8 to 10 scallions, halved lengthwise, then cut into 2-inch lengths
1 cup mung bean sprouts
¼ cup chopped fresh cilantro
Bring a medium pot of water to boil. Cook the noodles for 2 1/2 minutes, then drain and rinse in cold water.
In a small bowl, combine lime juice, soy sauce, chili sauce, brown sugar and peanut butter with 1/3c water. Next time I want to try mixing it with lite coconut milk instead of water, to get that creamy consistency.
In a wok, heat the oil over high heat. Add the crushed garlic and ginger and stir-fry for 30 seconds or until brown.
Add the carrot, scallions and bean sprouts and stir fry for 2 minutes.
Add the cooked noodles and peanut sauce, stir and heat through, about 2 minutes.
Serve topped with chopped cilantro.
Thursday, April 25, 2013
Salmon with Ginger-Grapefruit sauce
This was a nice, flavorful sauce to serve with salmon steaks. I paired it with steamed broccoli and couscous to round out the meal.
Mats
2 skinless salmon fillets, 4oz each
3 ruby red grapefruits
Mats
2 skinless salmon fillets, 4oz each
3 ruby red grapefruits
2 tsp olive oil
1 shallot, minced
1 knob ginger (thumb-sized), peeled and finely minced
1 Tbsp and 1 tsp honey
1 shallot, minced
1 knob ginger (thumb-sized), peeled and finely minced
1 Tbsp and 1 tsp honey
2 tsp lemon juice
about 10 thinly sliced fresh basil leaves
about 10 thinly sliced fresh basil leaves
Heat oven to 350 degrees. Spray some cooking spray onto a shallow pan and place the salmon in the dish. Season the tops of the fish with about 1/2 tsp salt and 1/4 tsp pepper. Bake at 350 for 18 minutes.
While the fish is cooking, supreme one of the grapefruits. To supreme, cut a slice off the top and bottom of the grapefruit, stand it on end, then cut the peel and pith (the white under the skin) off in vertical slices. You'll lose a bit of the flesh, but that's ok. Next, scoop the juicy flesh out of each little section, discarding the white membranes that separate the sections. Put the flesh in a separate bowl.
Juice the other two grapefruits into a different small bowl. A nifty trick (if you don't have a juicer) is to roll the fruits around on the countertop, pressing hard. This helps break up the membrane and makes juicing easier.
Heat 2 tsp olive oil in a small pan. Add the shallots and cook for about 2 minutes until the shallots are soft.
Add the grapefruit juice, ginger and honey to the shallots and bring to a boil. Turn the heat down to a simmer and cook until reduced by half. This will take about 10 minutes.
After the sauce is reduced, add the reserved grapefruit flesh and the fresh basil. Remove from heat.
Serve the fish with a generous helping of sauce.
Tuesday, April 9, 2013
Shrimp salad with Ginger-Lime sauce
Today was absolutely beautiful. My peas are starting to sprout, my tomatoes and spinach are in the ground and my herbs are starting to establish themselves. Anyway, this salad is just the thing for a light summer lunch.
Mats:
Marinade/dressing
1 lb raw shrimp, peeled and deveined
3/4 c soy sauce
1/2 c lime juice
2 inch knob of fresh ginger, peeled
1 onion, quartered
4 Tbsp sugar
4 cloves garlic, peeled
1/4c peanut oil
1/4 c green onions (scallions) chopped
Salad
1 head romaine or red leaf lettuce, torn into bite-sized chunks
6 oz mandarin oranges, canning liquid reserved
6 oz bean sprouts
1 pint cherry tomatoes, halved
Sliced toasted almonds for topping (optional)
In a blender or food processor, add the onion, garlic, peeled ginger, soy sauce, lime juice, and 2 Tbsp sugar. Blend on high for 3 minutes.
Add the green onion and peanut oil and blend again for 2 min.
Put the peeled shrimp in a shallow bowl and pour about half the marinade over the raw shrimp. Marinate the shrimp for 20 minutes at room temperature.
Meanwhile, add the mandarin oranges with their canning juices to the leftover marinade. Add the remaining 2 Tbsp sugar and stir.
In a large bowl, combine the lettuce bits, halved tomatoes, and bean sprouts. Add the mandarin oranges and about 1/3 the dressing. It's quite strong, so don't soak your salad in it.
When the shrimp are done marinating, it's time to cook them. I used my panini grill set to 350 with the lid suspended about a half inch above the shrimp for 3 or 4 minutes. You can also cook them on a regular grill outside or possibly in a skillet.
Add the cooked shrimp to the salad, stir and serve topped with slivered almonds if you like them.
Mats:
Marinade/dressing
1 lb raw shrimp, peeled and deveined
3/4 c soy sauce
1/2 c lime juice
2 inch knob of fresh ginger, peeled
1 onion, quartered
4 Tbsp sugar
4 cloves garlic, peeled
1/4c peanut oil
1/4 c green onions (scallions) chopped
Salad
1 head romaine or red leaf lettuce, torn into bite-sized chunks
6 oz mandarin oranges, canning liquid reserved
6 oz bean sprouts
1 pint cherry tomatoes, halved
Sliced toasted almonds for topping (optional)
In a blender or food processor, add the onion, garlic, peeled ginger, soy sauce, lime juice, and 2 Tbsp sugar. Blend on high for 3 minutes.
Add the green onion and peanut oil and blend again for 2 min.
Put the peeled shrimp in a shallow bowl and pour about half the marinade over the raw shrimp. Marinate the shrimp for 20 minutes at room temperature.
Meanwhile, add the mandarin oranges with their canning juices to the leftover marinade. Add the remaining 2 Tbsp sugar and stir.
In a large bowl, combine the lettuce bits, halved tomatoes, and bean sprouts. Add the mandarin oranges and about 1/3 the dressing. It's quite strong, so don't soak your salad in it.
When the shrimp are done marinating, it's time to cook them. I used my panini grill set to 350 with the lid suspended about a half inch above the shrimp for 3 or 4 minutes. You can also cook them on a regular grill outside or possibly in a skillet.
Add the cooked shrimp to the salad, stir and serve topped with slivered almonds if you like them.
Monday, April 8, 2013
Spinach Quesadillas
A take on the more traditional chicken and cheese filled ones, these quesadillas work just as well in a bowl as a dip as they do in tortilla shells.
Mats:
1 Tbs. vegetable oil
8 oz. tempeh, crumbled
Mats:
1 Tbs. vegetable oil
8 oz. tempeh, crumbled
2 tomatillos, husks removed and diced
1 lb. spinach, torn into bite-sized bits
1jar salsa
1 lb. spinach, torn into bite-sized bits
1jar salsa
6 8- or 9-inch whole wheat tortillas
1 7-oz. pkg. cheddar cheese
1 7-oz. pkg. cheddar cheese
Preheat oven to 350
Heat the oil in a large pan over medium-high heat
Add the crumbled tempeh and tomatillos and cook for 8 minutes.
Wash the torn spinach, toss it into the pan and cover. This will steam the spinach. Leave the cover on for about 5 minutes.
Add the jar of salsa and stir well.
On a dark cooking pan (like you would make cookies on), place one of the tortillas. Place about 1/3c of the spinach mixture on half of the tortilla
Sprinkle with cheese.
Fold the other half of the tortilla over the spinach and cheese half so you've made a little pocket.
Repeat with the remainder of the tortillas
Bake at 350 degrees for 25 minutes or until tortillas begin to brown.
Cut each tortilla in half and serve (with extra salsa or sour cream, if that floats your boat)
Sunday, March 17, 2013
Crab and avocado salad
This one came out really well and made two ginormous plates of salad. Though the volume was huge, it was about right for three servings.
Mats:
1/2 lb green beans, washed and halved
2/3 cup low-fat plain yogurt
3 tablespoons low-fat mayonnaise
1 to 2 tablespoons fresh lemon juice
1/2 cup chopped fresh chives
1/4 cup chopped fresh basil
3 anchovy fillets, chopped
1/2 pound lump or claw crabmeat
1 Hass avocado, halved, pitted and diced
2 romaine hearts, chopped
1 1/2 cups whole-wheat croutons
1 pint cherry tomatoes, halved
Bring a saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl.
Mats:
1/2 lb green beans, washed and halved
2/3 cup low-fat plain yogurt
3 tablespoons low-fat mayonnaise
1 to 2 tablespoons fresh lemon juice
1/2 cup chopped fresh chives
1/4 cup chopped fresh basil
3 anchovy fillets, chopped
1/2 pound lump or claw crabmeat
1 Hass avocado, halved, pitted and diced
2 romaine hearts, chopped
1 1/2 cups whole-wheat croutons
1 pint cherry tomatoes, halved
Bring a saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl.
Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.
Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.
Monday, February 4, 2013
Green Pilaf with Cashews
Pilaf... pilau...plov... it's rice, cooked in broth. This one develops a nice crunchy layer on the bottom of the pan which is crispy and delicious. The texture of the rice comes out almost like a risotto. Almost. I am not very good at making risotto.
Mats
6oz baby spinach
2/3c roasted, unsalted cashews. I ran mine through the food processor because my husband can't eat whole nuts.
2 Tb olive oil
6 green onions, chopped
1 1/2c brown rice
3 cloves garlic, minced
1 tsp fennel seeds
2 Tb lemon juice
2 1/2c vegetable stock
3 Tb fresh mint
3 Tb fresh flat-leaf parsley
Heat the oil in a large saucepan over medium heat. Add the onions and cook for 2 minutes.
Add the minced garlic, fennel seeds and rice. Stir around so the rice is covered in oil and the onions are well-distributed throughout.
Increase the heat to high. Add the lemon juice, vegetable stock, and 1 tsp salt. Bring to a boil
Cover and reduce the heat to low. Cook for 45 minutes.
Meanwhile, add the mint and parsley to a food processor and pulse until the herbs are well chopped.
When the rice is done cooking, turn off the burner and toss the baby spinach and herb mixture on top of the rice. Put the cover back on and let it sit for 5 minutes.
Stir the spinach and herbs into the rice with a fork. Spoon into bowls and top with cashews.
Mats
6oz baby spinach
2/3c roasted, unsalted cashews. I ran mine through the food processor because my husband can't eat whole nuts.
2 Tb olive oil
6 green onions, chopped
1 1/2c brown rice
3 cloves garlic, minced
1 tsp fennel seeds
2 Tb lemon juice
2 1/2c vegetable stock
3 Tb fresh mint
3 Tb fresh flat-leaf parsley
Heat the oil in a large saucepan over medium heat. Add the onions and cook for 2 minutes.
Add the minced garlic, fennel seeds and rice. Stir around so the rice is covered in oil and the onions are well-distributed throughout.
Increase the heat to high. Add the lemon juice, vegetable stock, and 1 tsp salt. Bring to a boil
Cover and reduce the heat to low. Cook for 45 minutes.
Meanwhile, add the mint and parsley to a food processor and pulse until the herbs are well chopped.
When the rice is done cooking, turn off the burner and toss the baby spinach and herb mixture on top of the rice. Put the cover back on and let it sit for 5 minutes.
Stir the spinach and herbs into the rice with a fork. Spoon into bowls and top with cashews.
Friday, February 1, 2013
Salmon cakes with lime sauce
This one came out pretty well, in my opinion. It makes a lot of sauce, so if you want less, halve the sauce part of the recipe.
Mats
Cakes
2 cans salmon, drained
3/4c unseasoned bread crumbs
1/4c red bell pepper, chopped finely
1/4c green onion, sliced thinly
1 Tb fresh cilantro, snipped
2 egg whites
1/2 c mayonnaise
Sauce
1/2c mayonnaise
1/2c plain Greek yoghurt (or sour cream)
juice of 1 lime - about 1/3c
To make the cakes, combine the salmon, red bell pepper, green onion, cilantro, mayonnaise, and egg whites with 1/2c of the breadcrumbs. Mix with a fork, making sure to flake the salmon into small bits.
Heat 2 Tb olive oil in a medium saucepan over medium-high heat. Put the remaining 1/4c breadcrumbs onto a small plate. Form the salmon mixture into golf-ball sized balls, flatten slightly and press into the plate of breadcrumbs, coating both sides. Put in the hot pan and cook for 6 minutes on one side, then flip and cook the other side for an additional 3-4 minutes or until golden brown. Remove to a paper-towel lined plate.
To make the sauce, combine all the sauce ingredients in a bowl and mix thoroughly with a fork. It should be thin and runny.
I tossed some baby arugula and romaine lettuce with a bit of the leftover sauce and another sliced green onion, then served the cakes over the salad, each cake topped with a teaspoon of sauce.
Mats
Cakes
2 cans salmon, drained
3/4c unseasoned bread crumbs
1/4c red bell pepper, chopped finely
1/4c green onion, sliced thinly
1 Tb fresh cilantro, snipped
2 egg whites
1/2 c mayonnaise
Sauce
1/2c mayonnaise
1/2c plain Greek yoghurt (or sour cream)
juice of 1 lime - about 1/3c
To make the cakes, combine the salmon, red bell pepper, green onion, cilantro, mayonnaise, and egg whites with 1/2c of the breadcrumbs. Mix with a fork, making sure to flake the salmon into small bits.
Heat 2 Tb olive oil in a medium saucepan over medium-high heat. Put the remaining 1/4c breadcrumbs onto a small plate. Form the salmon mixture into golf-ball sized balls, flatten slightly and press into the plate of breadcrumbs, coating both sides. Put in the hot pan and cook for 6 minutes on one side, then flip and cook the other side for an additional 3-4 minutes or until golden brown. Remove to a paper-towel lined plate.
To make the sauce, combine all the sauce ingredients in a bowl and mix thoroughly with a fork. It should be thin and runny.
I tossed some baby arugula and romaine lettuce with a bit of the leftover sauce and another sliced green onion, then served the cakes over the salad, each cake topped with a teaspoon of sauce.
Wednesday, January 30, 2013
Stir-Fried greens with Teriyaki Tofu dressing
The sauce here is rated "fine". Not spectacular or anything but "fine".
Mats - serves 6
1 head bok choy
1 head broccolini or kai-lan, if you can find it
1 lb green beans
1 onion
1c teriyaki sauce
1/3c brown sugar
2 Tb fresh ginger
1 Tb sesame oil
~3 Tb canola oil
2c brown rice
1 container silken (soft) tofu drained and cut into 1 inch cubes
Combine 2c brown rice with 4c water in a pot. Bring to a boil, cover, reduce heat to low, and cook for 30 minutes or until water is absorbed.
Separate the leaves of bok choy, trim the ends. Cut in half lengthwise, then cut into thirds.
Chop the broccolini into bite-sized chunks
Snap the ends off the green beans and snap in half (Learned a great new phrase for doing this. The cookbook called it 'topped and tailed')
Thinly slice the onion. I used my mandolin to get them really paper-thin
In a wok, heat 1 Tb canola oil. Fry the onion for 3-5 minutes or until they begin to brown. Transfer to a paper towel and let drain.
In the same wok, heat another 1 Tb canola oil. Stir-fry about half the greens for 4 minutes or until they begin to wilt. Transfer to a large bowl. Repeat with new oil and the other half of your greens.
Still in the same wok, add 1c teriyaki sauce, 1/3c brown sugar and 2 Tb fresh ginger, grated and juiced. If you like a bit of a spicy kick, add some dried chilies too.
Bring to a boil and cook for 2 minutes.
Add 1 Tb sesame oil and the tofu and stir so the tofu's coated. Simmer for 3 minutes, then stir. The tofu may fall apart into crumbles at this point - that's ok. It's why we're using silken tofu. Cook another 2 minutes.
In a very large bowl, combine the cooked rice, greens, and fried onions. Stir well to combine, then pour the tofu and sauce over and stir again. Spoon into bowls and serve.
Mats - serves 6
1 head bok choy
1 head broccolini or kai-lan, if you can find it
1 lb green beans
1 onion
1c teriyaki sauce
1/3c brown sugar
2 Tb fresh ginger
1 Tb sesame oil
~3 Tb canola oil
2c brown rice
1 container silken (soft) tofu drained and cut into 1 inch cubes
Combine 2c brown rice with 4c water in a pot. Bring to a boil, cover, reduce heat to low, and cook for 30 minutes or until water is absorbed.
Separate the leaves of bok choy, trim the ends. Cut in half lengthwise, then cut into thirds.
Chop the broccolini into bite-sized chunks
Snap the ends off the green beans and snap in half (Learned a great new phrase for doing this. The cookbook called it 'topped and tailed')
Thinly slice the onion. I used my mandolin to get them really paper-thin
In a wok, heat 1 Tb canola oil. Fry the onion for 3-5 minutes or until they begin to brown. Transfer to a paper towel and let drain.
In the same wok, heat another 1 Tb canola oil. Stir-fry about half the greens for 4 minutes or until they begin to wilt. Transfer to a large bowl. Repeat with new oil and the other half of your greens.
Still in the same wok, add 1c teriyaki sauce, 1/3c brown sugar and 2 Tb fresh ginger, grated and juiced. If you like a bit of a spicy kick, add some dried chilies too.
Bring to a boil and cook for 2 minutes.
Add 1 Tb sesame oil and the tofu and stir so the tofu's coated. Simmer for 3 minutes, then stir. The tofu may fall apart into crumbles at this point - that's ok. It's why we're using silken tofu. Cook another 2 minutes.
In a very large bowl, combine the cooked rice, greens, and fried onions. Stir well to combine, then pour the tofu and sauce over and stir again. Spoon into bowls and serve.
Saturday, January 26, 2013
Shepherd's Pie
I suppose this is more of a Rancher's Pie, considering I made it with ground beef instead of ground lamb.
Mats
For the topping
1 lb boiling potatoes. Generally they're yellow
1/2c milk
2 tsp salt
2 Tb butter
For the filling
2 Tb oil
1 large onion, diced
4 carrots, sliced into 1/2 inch rounds
4 cloves garlic, finely diced
1 lb ground beef
1 1/2c green beans, ends snapped off and cut in half
1/2 head cabbage, chopped into 1 inch pieces
1/2tsp salt
1/2 tsp pepper
1/2 tsp thyme
2 Tb flour
3/4 c stock
Preheat your oven to 350
Wash the potatoes and slice them into quarters. I don't bother peeling them, potato skins are yummy and add fiber and color to your dish.
Add potatoes to a large pot of water with 1 tsp salt
Bring the water to a boil, cover, and boil for 20 minutes or until the potatoes are very soft.
In the meantime, heat 2 Tb oil in a very large skillet over medium heat. Add the onions and carrots and cook for 4 minutes.
Add the diced garlic, 1/2tsp salt, 1/2 tsp pepper and 1/2 tsp thyme, stir and cook for 1 minute
Add the ground beef. Break up the meat with a wooden spoon or spatula so it's in tiny crumbles. Mix thoroughly with the onions and carrot and cook for 8-10 minutes or until all the meat is browned.
Sprinkle the 2 Tb flour over the mixture and toss well so the meat is nicely coated in the flour.
Add the 3/4c stock (chicken, vegetable, mushroom, beef, whatever. It all works. Water will even do in a pinch).
Add the green beans and cabbage, stir well, turn the heat down to low and let simmer for 5 minutes to let the sauce thicken.
Back to the topping - once the potatoes are cooked, drain them and return them to the pot on VERY VERY low heat. Add 2 Tb butter. Using an electric mixer set to a medium intensity (or a potato masher, I suppose. I don't actually own one and have slightly lazy arms), whip the potatoes and butter into rough chunks.
Turn off the mixer and add the salt and 1/4c milk. Whip it again, this time on medium-high intensity. The potatoes should start to become creamy instead of chunky.
If they're not smooth enough for your taste, add the other 1/4c milk. Turn off the heat when you're done mixing.
Pour the filling into a large casserole dish. Spoon the mashed potatoes on top, and spread them evenly over the top of the filling using a rubber spatula or wooden spoon. Make sure to spread the potatoes to the very edge of the dish to keep the filling from bubbling up and out.
Bake at 350 for 30 minutes or until the mashed potato topping begins to brown. Let sit for 10 minutes before scooping out and serving.
Mats
For the topping
1 lb boiling potatoes. Generally they're yellow
1/2c milk
2 tsp salt
2 Tb butter
For the filling
2 Tb oil
1 large onion, diced
4 carrots, sliced into 1/2 inch rounds
4 cloves garlic, finely diced
1 lb ground beef
1 1/2c green beans, ends snapped off and cut in half
1/2 head cabbage, chopped into 1 inch pieces
1/2tsp salt
1/2 tsp pepper
1/2 tsp thyme
2 Tb flour
3/4 c stock
Preheat your oven to 350
Wash the potatoes and slice them into quarters. I don't bother peeling them, potato skins are yummy and add fiber and color to your dish.
Add potatoes to a large pot of water with 1 tsp salt
Bring the water to a boil, cover, and boil for 20 minutes or until the potatoes are very soft.
In the meantime, heat 2 Tb oil in a very large skillet over medium heat. Add the onions and carrots and cook for 4 minutes.
Add the diced garlic, 1/2tsp salt, 1/2 tsp pepper and 1/2 tsp thyme, stir and cook for 1 minute
Add the ground beef. Break up the meat with a wooden spoon or spatula so it's in tiny crumbles. Mix thoroughly with the onions and carrot and cook for 8-10 minutes or until all the meat is browned.
Sprinkle the 2 Tb flour over the mixture and toss well so the meat is nicely coated in the flour.
Add the 3/4c stock (chicken, vegetable, mushroom, beef, whatever. It all works. Water will even do in a pinch).
Add the green beans and cabbage, stir well, turn the heat down to low and let simmer for 5 minutes to let the sauce thicken.
Back to the topping - once the potatoes are cooked, drain them and return them to the pot on VERY VERY low heat. Add 2 Tb butter. Using an electric mixer set to a medium intensity (or a potato masher, I suppose. I don't actually own one and have slightly lazy arms), whip the potatoes and butter into rough chunks.
Turn off the mixer and add the salt and 1/4c milk. Whip it again, this time on medium-high intensity. The potatoes should start to become creamy instead of chunky.
If they're not smooth enough for your taste, add the other 1/4c milk. Turn off the heat when you're done mixing.
Pour the filling into a large casserole dish. Spoon the mashed potatoes on top, and spread them evenly over the top of the filling using a rubber spatula or wooden spoon. Make sure to spread the potatoes to the very edge of the dish to keep the filling from bubbling up and out.
Bake at 350 for 30 minutes or until the mashed potato topping begins to brown. Let sit for 10 minutes before scooping out and serving.
Tuesday, January 22, 2013
Mushroom soup with papardelle noodles
Well, I just completed my move to a new apartment (yay) and have my kitchen unpacked enough that I can FINALLY stop eating pizza! I'm really quite sick of it by now.
This soup came out quite well and easily makes enough to feed 4 people.
Mats
8oz cremini mushrooms, sliced
1 large onion, diced
2 Tbsp olive oil
1/2tsp oregano
1/2tsp basil
6c stock. I used 4c of vegetable stock and 2c chicken stock
8oz papardelle noodles. Any egg noodle will work if you can't find papardelle noodles.
1 1/2c green beans
3/4c marscapone. It's a creamy, soft Italian cheese. I bet plain cream cheese would work just as well.
2 cloves garlic, crushed
2 tsp lemon juice
In a medium pot, heat the oil over medium heat. Add the diced onion and mushroom slices and saute for 10 minutes until the onions are soft and the mushrooms start giving up their liquid.
Add the basil and oregano, stir and cook for 1 minute
Add 6c of stock. Cover and bring to a boil.
Add papardelle noodles, cover and boil for 3 minutes
Stir well! The papardelle noodles come in little nests that need to be loosened as they cook.
Add the green beans, stir, cover and boil for 3 more minutes.
In a separate bowl, combine 3/4c marscapone with 1/2c stock (or water). Whisk well so the cheese is dissolved in the liquid.
Remove the soup from heat and whisk the marscapone liquid into the soup.
Crush 2 cloves of garlic into the soup, and stir in 2 tsp lemon juice.
Dish out into bowls and serve.
This soup came out quite well and easily makes enough to feed 4 people.
Mats
8oz cremini mushrooms, sliced
1 large onion, diced
2 Tbsp olive oil
1/2tsp oregano
1/2tsp basil
6c stock. I used 4c of vegetable stock and 2c chicken stock
8oz papardelle noodles. Any egg noodle will work if you can't find papardelle noodles.
1 1/2c green beans
3/4c marscapone. It's a creamy, soft Italian cheese. I bet plain cream cheese would work just as well.
2 cloves garlic, crushed
2 tsp lemon juice
In a medium pot, heat the oil over medium heat. Add the diced onion and mushroom slices and saute for 10 minutes until the onions are soft and the mushrooms start giving up their liquid.
Add the basil and oregano, stir and cook for 1 minute
Add 6c of stock. Cover and bring to a boil.
Add papardelle noodles, cover and boil for 3 minutes
Stir well! The papardelle noodles come in little nests that need to be loosened as they cook.
Add the green beans, stir, cover and boil for 3 more minutes.
In a separate bowl, combine 3/4c marscapone with 1/2c stock (or water). Whisk well so the cheese is dissolved in the liquid.
Remove the soup from heat and whisk the marscapone liquid into the soup.
Crush 2 cloves of garlic into the soup, and stir in 2 tsp lemon juice.
Dish out into bowls and serve.
Friday, January 11, 2013
Turkey Meatballs
Making meatballs out of ground turkey instead of ground beef really cuts down on the fat content of your dinner without sacrificing any flavor. For best results, finish cooking the meatballs in a pot of Tomato Sauce just remember you'll need a bigger pot than normal!
Mats - makes about 20 meatballs
1 lb ground turkey
2 eggs
1 1/2 cups plain bread crumbs
1/2c mozzarella cheese, grated
1/4c Parmesan cheese, grated
2 tsp dried oregano
1 tsp dried basil
Add all ingredients to a mixing bowl.
Use your hands to squish and mix the mixture around - you're looking to evenly distribute the egg and breadcrumb mixture in with the meat. I find the technique that works best for me is to use a kneading motion where I push the top of the lump down flat, then rotate the lump about 90 degrees, flip it over and push down again. Make sure you scrape the bottom of the mixing bowl as you mix the meat - the breadcrumbs tend to accumulate down there and need to be worked into the meat.
In a medium saucepan, heat 1 Tbsp olive oil over medium heat
Take your meatball mixture and start forming it into golf ball sized balls
Drop each meatball into the hot oil and cook for about 2 minutes on each side. You don't need to cook the meatball all the way through, you're just trying to sear the outside so they'll hold their shape.
Once their outsides are browned all over, scoop the meatball up and plop it in your pot of Tomato sauce. You'll want to have them cooking in the sauce for at least 40 minutes.
Mats - makes about 20 meatballs
1 lb ground turkey
2 eggs
1 1/2 cups plain bread crumbs
1/2c mozzarella cheese, grated
1/4c Parmesan cheese, grated
2 tsp dried oregano
1 tsp dried basil
Add all ingredients to a mixing bowl.
Use your hands to squish and mix the mixture around - you're looking to evenly distribute the egg and breadcrumb mixture in with the meat. I find the technique that works best for me is to use a kneading motion where I push the top of the lump down flat, then rotate the lump about 90 degrees, flip it over and push down again. Make sure you scrape the bottom of the mixing bowl as you mix the meat - the breadcrumbs tend to accumulate down there and need to be worked into the meat.
In a medium saucepan, heat 1 Tbsp olive oil over medium heat
Take your meatball mixture and start forming it into golf ball sized balls
Drop each meatball into the hot oil and cook for about 2 minutes on each side. You don't need to cook the meatball all the way through, you're just trying to sear the outside so they'll hold their shape.
Once their outsides are browned all over, scoop the meatball up and plop it in your pot of Tomato sauce. You'll want to have them cooking in the sauce for at least 40 minutes.
Wednesday, January 9, 2013
Macaroni and cheese style cauliflower
Even though this dish is laden with cheese, it still clocks in as lower calorie than your standard macaroni casserole. The substitution of par-boiled cauliflower for high-carb macaroni cuts this dish down to a lean 273 cal per 1-cup serving.
Mats
1 1/2 lbs cauliflower (about 6 cups) cut into 2 inch chunks.
2 1/2 Tbsp butter
4 Tbsp flour
2 cloves garlic, crushed
2c skim milk
2c extra-sharp cheddar cheese, grated
1/2c nutritional yeast
1c breadcrumbs
2 tsp salt
Heat your oven to 350
Bring a very large pot of water (enough to hold all the cauliflower at once) to a boil over very high heat. Add the salt and cauliflower and boil for 6 minutes.
Drain the pot and reserve 1c of the boiling liquid. Put the cauliflower aside.
In the pot you used to boil the cauliflower, melt the butter over medium-low heat. One all the large butter lumps are melted, add the flour and whisk (it's a roux again). Cook this mixture for 1 minute, whisking constantly.
Add the 2c milk, 1c reserved cauliflower liquid and 2 cloves of crushed garlic (you've just turned your roux into a bechamel sauce). Cook over medium-low heat for 10 minutes, whisking constantly. Make sure to scrape the bottom of the pot and the sides with your whisk to keep the milk from scorching. If the milk begins to boil, turn the heat down to low.
After 10 minutes, your sauce will have thickened considerably. Turn the heat completely off and whisk in the cheddar cheese (now your bechamel sauce is a Morney sauce. Aren't you the fancy French cook?) and the nutritional yeast. Whisk it well until the cheese is melted and the yeast is dissolved.
Dump the cooked cauliflower in the pot and stir it well in the sauce so all the florets are evenly coated with the sauce.
Take a deep baking dish and coat the bottom and sides with cooking spray. Pour the cauliflower and cheese sauce into the dish and spread it evenly in the pan.
Sprinkle the 1c of breadcrumbs evenly over the top of the casserole, then spray the breadcrumbs lightly with the cooking spray
Bake at 350 for 30 minutes, or until the breadcrumbs are browned and the cheese sauce is bubbling.
Mats
1 1/2 lbs cauliflower (about 6 cups) cut into 2 inch chunks.
2 1/2 Tbsp butter
4 Tbsp flour
2 cloves garlic, crushed
2c skim milk
2c extra-sharp cheddar cheese, grated
1/2c nutritional yeast
1c breadcrumbs
2 tsp salt
Heat your oven to 350
Bring a very large pot of water (enough to hold all the cauliflower at once) to a boil over very high heat. Add the salt and cauliflower and boil for 6 minutes.
Drain the pot and reserve 1c of the boiling liquid. Put the cauliflower aside.
In the pot you used to boil the cauliflower, melt the butter over medium-low heat. One all the large butter lumps are melted, add the flour and whisk (it's a roux again). Cook this mixture for 1 minute, whisking constantly.
Add the 2c milk, 1c reserved cauliflower liquid and 2 cloves of crushed garlic (you've just turned your roux into a bechamel sauce). Cook over medium-low heat for 10 minutes, whisking constantly. Make sure to scrape the bottom of the pot and the sides with your whisk to keep the milk from scorching. If the milk begins to boil, turn the heat down to low.
After 10 minutes, your sauce will have thickened considerably. Turn the heat completely off and whisk in the cheddar cheese (now your bechamel sauce is a Morney sauce. Aren't you the fancy French cook?) and the nutritional yeast. Whisk it well until the cheese is melted and the yeast is dissolved.
Dump the cooked cauliflower in the pot and stir it well in the sauce so all the florets are evenly coated with the sauce.
Take a deep baking dish and coat the bottom and sides with cooking spray. Pour the cauliflower and cheese sauce into the dish and spread it evenly in the pan.
Sprinkle the 1c of breadcrumbs evenly over the top of the casserole, then spray the breadcrumbs lightly with the cooking spray
Bake at 350 for 30 minutes, or until the breadcrumbs are browned and the cheese sauce is bubbling.
Monday, January 7, 2013
Roast Winter Vegetables
There's nothing like roasting some nice root veggies in the winter. They pair really, really nicely with broiled fish - tilapia is a nice mild one that I like to top with a butter and breadcrumb mixture, and just a splash of lemon juice.
Needed
1/2 cauliflower head, cut into 1-inch chunks
1 bunch carrots, washed and sliced into 1/2 inch thick rounds
1 sweet potato, peeled and cut into 1 inch chunks
2 yukon gold potatoes, cut into 1 inch chunks
Any other firm root veggie you like - Turnips worked well, but I have discovered I don't really like turnips. Parsnips were rather good. Beets would probably be delicious, but I have been banned from cooking them. I wanted to do Brussels sprouts, but my store didn't have any in at the moment.
3 Tbsp olive oil
2 cloves garlic, crushed
2 tsp dried thyme
Preheat the oven to 450 degrees
In a glass baking dish, add all the vegetables you're using.
Pour the olive oil over top, add the crushed garlic and thyme
Toss with your hands well, so all the veggies are evenly coated with oil.
Level out the veggie pile so it evenly covers the entire baking dish.
Roast at 450 degrees for 20 minutes
Stir the vegetables with a spatula, making sure to turn them all over
Return to oven, raise heat to 500 degrees and cook for 10 minutes.
Needed
1/2 cauliflower head, cut into 1-inch chunks
1 bunch carrots, washed and sliced into 1/2 inch thick rounds
1 sweet potato, peeled and cut into 1 inch chunks
2 yukon gold potatoes, cut into 1 inch chunks
Any other firm root veggie you like - Turnips worked well, but I have discovered I don't really like turnips. Parsnips were rather good. Beets would probably be delicious, but I have been banned from cooking them. I wanted to do Brussels sprouts, but my store didn't have any in at the moment.
3 Tbsp olive oil
2 cloves garlic, crushed
2 tsp dried thyme
Preheat the oven to 450 degrees
In a glass baking dish, add all the vegetables you're using.
Pour the olive oil over top, add the crushed garlic and thyme
Toss with your hands well, so all the veggies are evenly coated with oil.
Level out the veggie pile so it evenly covers the entire baking dish.
Roast at 450 degrees for 20 minutes
Stir the vegetables with a spatula, making sure to turn them all over
Return to oven, raise heat to 500 degrees and cook for 10 minutes.
Pinto Tacos
Mmm, taco-esque dinner. It's a bit messy, like a good taco should be.
Mats - makes 8 tacos
12 burrito-sized soft taco shells
1 medium red onion, diced
3 cloves garlic, crushed
4 oz chorizo sausage, sliced and casing removed
1 can diced tomato (potentially with chilies, but my husband is not a fan of the spicy, so I used plain diced)
2 cans pinto beans, drained
cilantro (optional. 1/4c fresh or 2 Tbsp dried)
2 avocados
1c cheddar cheese, grated
In a medium saucepan, heat 1 Tb olive oil over medium heat. Add diced onions and saute for 5 minutes.
Add crushed garlic and cook for 1 minute
Add sliced chorizo sausage and cook for 3 minutes
Drain and rinse the pinto beans, add to the chorizo mixture.
Add diced tomatoes (liquid and all). Stir well. If you're using dried cilantro, add that too and stir.
Turn the heat down to medium-low and cook for about 5 minutes or until most of the liquid has evaporated.
Meanwhile in a small saucepan over high heat, warm up the tortillas. They'll need about a minute on the first side and no more than 30 seconds or so on the flip side.
Assemble the tacos - it'll be about 1/4 to 1/2 cup of bean filling, 1/4 sliced avocado (a few sprigs of cilantro if you're using fresh), and 3 Tbsp grated cheese.
Mats - makes 8 tacos
12 burrito-sized soft taco shells
1 medium red onion, diced
3 cloves garlic, crushed
4 oz chorizo sausage, sliced and casing removed
1 can diced tomato (potentially with chilies, but my husband is not a fan of the spicy, so I used plain diced)
2 cans pinto beans, drained
cilantro (optional. 1/4c fresh or 2 Tbsp dried)
2 avocados
1c cheddar cheese, grated
In a medium saucepan, heat 1 Tb olive oil over medium heat. Add diced onions and saute for 5 minutes.
Add crushed garlic and cook for 1 minute
Add sliced chorizo sausage and cook for 3 minutes
Drain and rinse the pinto beans, add to the chorizo mixture.
Add diced tomatoes (liquid and all). Stir well. If you're using dried cilantro, add that too and stir.
Turn the heat down to medium-low and cook for about 5 minutes or until most of the liquid has evaporated.
Meanwhile in a small saucepan over high heat, warm up the tortillas. They'll need about a minute on the first side and no more than 30 seconds or so on the flip side.
Assemble the tacos - it'll be about 1/4 to 1/2 cup of bean filling, 1/4 sliced avocado (a few sprigs of cilantro if you're using fresh), and 3 Tbsp grated cheese.
Mushroom pie
Shh! It's actually a quiche.
Mats
2 frozen 9-inch deep-dish pie crusts
1 lb mushrooms, slices
1 medium yellow onion, peeled and diced
3 cloves garlic, crushed
1 Tb fresh thyme or 1tsp dried
2 eggs
3 egg whites
1 1/2 c milk
2 tsp dijon mustard
1/4 tsp nutmeg
3/4c Swiss cheese
Heat oven to 350
In a medium saucepan, heat 1 Tb olive oil over medium heat. Add diced onions and sliced mushrooms and saute for 10 minutes, stirring frequently. You're looking to make the onions translucent and cook the mushrooms until they're browned and there's no liquid left in the saucepan.
Meanwhile, in a mixing bowl, combine the 2 eggs (yolks and whites), 3 egg whites, 1 1/2c milk, 1/4 tsp nutmeg and 2 tsp Dijon mustard. Whisk until the mixture is well-combined.
Also meanwhile, sprinkle about 1/4c cheese each into the bottoms of the frozen pie crusts.
When the liquid has mostly evaporated from the mushroom/onion mixture, add the crushed garlic and thyme. Stir and cook for 1 minute, then pour the contents of the saucepan into the egg and milk mixture.
Stir the milk/mushroom mixture well, then pour into the cheesed pie-plates. Try to ensure that both pies get equal amounts of mushrooms and onions, otherwise you will have one very boring pie and one with basically no binder.
Sprinkle the remaining Swiss cheese on top of both pies.
Bake at 350 degrees for 1 hour, then remove from oven and let sit 10 minutes before slicing and serving.
Mats
2 frozen 9-inch deep-dish pie crusts
1 lb mushrooms, slices
1 medium yellow onion, peeled and diced
3 cloves garlic, crushed
1 Tb fresh thyme or 1tsp dried
2 eggs
3 egg whites
1 1/2 c milk
2 tsp dijon mustard
1/4 tsp nutmeg
3/4c Swiss cheese
Heat oven to 350
In a medium saucepan, heat 1 Tb olive oil over medium heat. Add diced onions and sliced mushrooms and saute for 10 minutes, stirring frequently. You're looking to make the onions translucent and cook the mushrooms until they're browned and there's no liquid left in the saucepan.
Meanwhile, in a mixing bowl, combine the 2 eggs (yolks and whites), 3 egg whites, 1 1/2c milk, 1/4 tsp nutmeg and 2 tsp Dijon mustard. Whisk until the mixture is well-combined.
Also meanwhile, sprinkle about 1/4c cheese each into the bottoms of the frozen pie crusts.
When the liquid has mostly evaporated from the mushroom/onion mixture, add the crushed garlic and thyme. Stir and cook for 1 minute, then pour the contents of the saucepan into the egg and milk mixture.
Stir the milk/mushroom mixture well, then pour into the cheesed pie-plates. Try to ensure that both pies get equal amounts of mushrooms and onions, otherwise you will have one very boring pie and one with basically no binder.
Sprinkle the remaining Swiss cheese on top of both pies.
Bake at 350 degrees for 1 hour, then remove from oven and let sit 10 minutes before slicing and serving.
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