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.
Wednesday, January 30, 2013
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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