More Than Just Soup

Mushroom Soup

2012-02-13T20:37:00.000-08:00

I was cruising the internet for a mushroom soup recipe the other night, and came across this one based on a recipe from Anthony Bourdain's Les Halles cookbook. Normally I wouldn't think a fancy French soup recipe would fit the bill for an easy weeknight meal, but the poster said Bourdain said this was "the easiest recipe in the book", so I decided to give it a go. And I must say, it is nothing if not easy. Very few ingredients, hardly any prep, and a delicious soup at the end. I'd say it's a keeper!

Mushroom Soup

1 - 3 Tbsp Olive Oil
1 -3 Tbsp Butter, or More Olive Oil, or Earth Balance
1 Onion, thinly sliced
12 oz. Mushrooms, white, crimini, or a combination, halved
4 Cups Broth, Veggie or Chicken
1 Sprig Parsley
2 oz. Dry Sherry
Salt and Pepper to Taste (I ended up not using any, and the soup was delicious!)

Heat 2 tsp each olive oil and butter, or 4 tsp olive oil, in a soup pot over medium heat. Add the sliced onion and cook until soft but not brown, 6 minutes or so. Add another tablespoon (or more) of butter, oil, or a combination, then add the mushrooms. Cook until they have released their liquid and it is starting to cook off, about 8 minutes.

Add in the broth and parsley. Bring to a boil, then reduce to a simmer and simmer for one hour. Blend with an immersion blender (or in a regular blender) until smooth. Stir in the dry sherry and season to taste with salt and pepper. Serve and enjoy!

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Veggie Burgers

2012-02-02T12:25:00.000-08:00

This is a recipe that I printed many years ago from Kathleen Daelemans. I have been in somewhat of a lunch rut recently, so dusted off this recipe. The patties are not super-cohesive, and thus a bit difficult to turn, but they are very, very tasty. Oh, and did I mention that they are good for you, too? Very little fat, high fiber and lots of protein. A winner all the way around!

1 Onion, Diced
2 Cups Veggie Broth (or Chicken)
1 Cup Bulgur
4 oz. Frozen Peas
1 - 15 oz. Can Garbanzo Beans, Drained and Rinsed
Salt and Pepper to Taste
1/4 Cup Shredded Cheese (optional)

Put the diced onion and broth in a pot and bring to a boil. Reduce heat and add the bulgur, frozen peas and garbanzo beans. Cover the pot and turn off the heat. Let sit until the liquid is absorbed, about 15 minutes. If there is still liquid left in the pot, return to low heat for a few more minutes until it is gone.

Use a potato masher or large fork to mash up the mixture. The idea is to make sure all of the garbanzo beans are smashed. Add salt and pepper and cheese (if using) and give it a good stir. Just about any cheese would work. This time I used parmesan, but I have also used cheddar and mozzarella, both with excellent results. Of course, if you are looking for a vegan meal, just leave the cheese out altogether.

Form into patties and cook in a nonstick skillet with a little bit of olive oil until nicely browned on one side, 3 or 4 minutes. Turn carefully with a spatula, and cook on the second side for another 3 or 4 minutes. (My patty is square so it would fit on the bread I was using, but you can shape yours any way you like.) Serve like a sandwich or hamburger with your favorite fixings.

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White Beans with Linguica

2012-01-30T19:55:00.000-08:00

My sweetie has discovered this great butcher/charcuterie shop in town and shops there frequently. He recently came home with some linguica without a plan. Since it is still winter and cold (even though it hasn't been raining), a nice bean dish seemed in order.

This is what I came up with, and it turned out really great! We had it with a green salad and dinner rolls. Yummy!

White Beans with Linguica

1/2 lb. Dry White Beans, such as Navy
8 Cups Water
2 Slices Bacon, cut into 1/2-inch pieces
1 Large Onion, Diced (about 1 1/2 cups)
3 Cloves Garlic, Minced or Pressed
1/2 lb. Linguica sausage, 2 links
Salt and Pepper, to taste
1/2 tsp Dry Oregano
1/2 tsp Ground Cumin
1/2 tsp Smoked Paprika (or regular, if you don't have smoked)
Fresh Chopped Parsley, for Garnish

Soak the beans in water to cover by 2 inches 8 hours or overnight.

Drain and rinse the beans and place in a soup pot or dutch oven with 8 cups water. Bring to a boil, then reduce heat to a low simmer.

Cook the bacon in a frying pan over medium heat until brown but not crisp, about 7 minutes, add to the beans.

Cook the diced onion in the bacon grease until just starting to brown, 8-10 minutes. Add the garlic and cook, stirring, for one minute longer. Add to the beans.

Cut the linguica in half lengthwise, then slice into quarter-inch half-moons. Cook over medium heat in the frying pan until browned, about 10 minutes. Add to the beans.

Cover the beans and maintain a low simmer. Cook, stirring occasionally, for about 2 1/2 hours. Add the salt and pepper, cumin, oregano, and smoked paprika. Cook for an additional 30 minutes, uncovered, until the flavors have melded and most of the liquid is cooked off.

Spoon into bowls and garnish with fresh chopped parsley.

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Cranberry Strippers

2011-11-27T14:00:00.001-08:00

I was looking around online at recipes to use up Thanksgiving leftovers, and saw a photo of some thumbprint cookies that someone had made using leftover cranberry sauce. Sounded like a good idea to me, and here is my version. Those of you who have been reading this blog will recognize these cookies: I have posted the recipe for them before using apple butter instead of cranberry sauce. You can really use any type of jam-like product you like. They are also delicious with raspberry or apricot jam.

I have changed the glaze for this version a little bit by using orange juice instead of lemon juice. Orange is such a nice pairing for cranberry, and I thought the added sweetness would help offset the tartness of the cranberry sauce. After the fact I thought that Cointreau or Triple Sec might make a nice glaze, too. If you try that, let me know how it works out.

Cranberry Strippers

1/3 Cup Sugar
5 Tbsp Butter, softened
1 1/2 tsp Vanilla Extract
1 Large Egg White
1 Cup All Purpose Flour
2 Tbsp Cornstarch
1/4 tsp Baking Powder
1/4 tsp Salt
Cooking Spray or Parchment Paper
1/3 Cup Cranberry Sauce
1/3 Cup Powdered Sugar
2 - 4 tsp Orange Juice
1/4 tsp Vanilla Extract

Preheat Oven to 375

Beat sugar and butter with a mixer at medium speed until well blended, about 5 minutes. Add the vanilla and egg white, beat well. Combine the flour, cornstarch, baking powder and salt in a bowl. Add the flour mixture to the sugar mixture ans stir until well blended.

Turn the dough onto a lightly floured surface and divide it in two. Roll each half into a log about 12 inches long. Place the logs about 3 inches apart on a cookie sheet or baking pan coated with cooking spray (I used parchment paper instead). Using the handle of a wooden spoon, make a 1/2 inch indentation down the length of each log. Spoon the cranberry sauce into the center. Bake for 20 minutes or until lightly browned. Remove to a cutting board.

Combine the powdered sugar, orange juice, and vanilla extract. Stir well with a fork and drizzle over the logs. Cut each log diagonally into 12 slices, but don't pull the slices apart yet. Let rest on the cutting board for 10 minutes, then remove to a wire rack to cool.

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"Poached" Egg in Tomato Sauce

2011-10-27T09:35:00.000-07:00

This one is more of a method than a recipe. Last night I made sauce with the last of the season's tomatoes. I know I need to save most of the leftover for my sweetie to enjoy with mozzarella sticks this weekend, but I have been wanting to try baking eggs in tomato sauce for a long time. However, our oven takes a really long time to heat up, and as I just wanted to cook one egg, that seemed excessive. In browsing recipes online I found this one, and decided to give this method a go.

It was a bit tricky since I was only cooking one egg, and therefore had hardly any sauce in the pot, maybe 1/2 a cup? Next time I will use a shallower pan rather than a pot. I also cooked my egg just a tad too long, but it was still very tasty. I will be trying this again.

"Poached Egg in Tomato Sauce"

Tomato or Marinara Sauce, about 1/2 cup per egg
Egg(s)

Heat up the sauce in a pan or pot over medium-low heat. Once the sauce is simmering, crack in the egg(s). Continue cooking until the egg whites are set, but the yolk is still somewhat runny, or to your tastes, 5 minutes or so for 'medium'-ish eggs.

Serve with (or over) toasted bread.

Mustard-Rosemary Roasted Potatoes

2011-10-11T11:28:00.000-07:00

I can tell the seasons are changing just by what I am wanting to cook. Last night I made meatloaf, and wanted something other than mashed potatoes as a side, so I made these yummy roasted potatoes instead.

1 Tbsp Olive Oil
1 Tbsp Dijon Mustard
1 tsp Paprika
1/2 tsp Dry Thyme
Salt and Pepper to Taste
2 Medium Yukon Gold Potatoes, cut into 1/2 - 3/4 inch chunks
1 - 2 Sprigs Fresh Rosemary, broken into 1 1/2 inch pieces

Preheat Oven to 400 Degrees

Spray an 8 inch baking dish with cooking spray.

Whisk olive oil, mustard, paprika, thyme and salt and pepper in a medium mixing bowl. Add the potatoes and stir to coat evenly. Spread the potatoes in the prepared baking dish and sprinkle with the fresh rosemary. Roast in the oven about 25 minutes until nicely brown on the outside and soft in the middle, stirring at least once during cooking.

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Pork Loin Roast with Apples

2011-10-10T13:39:00.000-07:00

I bought a pork loin roast without any real plan for what to do with it, so I went browsing the web to see what I could find. This recipe from The Food Network caught my eye, so I decided to give it a go. Following is my version, with a few tweaks to account for my family's tastes and what I had on hand.

1 Two Pound Pork Loin Roast
Salt and Pepper
3/4 tsp Chopped Fresh Rosemary (or 1/2 tsp dry, crumbled)
2 Tbsp Canola Oil
1 Medium Onion, Thickly Sliced
1 Celery Root (Celeriac), Peeled. 1/2-inch Dice
2 Medium Carrots, cut into 1/2 inch chunks
3 Apples, Cored and cut into 1-inch chunks
3 Cloves Garlic, Minced or Pressed
3/4 tsp Dry Thyme (or fresh if you have it)
1 Sprig Fresh Rosemary (or 1/2 tsp dry)
2 Tbsp Cider Vinegar
1 Cup Apple Juice or Cider
2 Tbsp Grainy Mustard
2 Tbsp Cold Butter

Take the roast out of the fridge 30 minutes or so before you plan to start cooking. Sprinkle it all over with salt, pepper, and chopped rosemary and let it sit on the counter.

Preheat the oven to 400 degrees

Chop the veggies and apples.

Heat the canola oil in an oven-proof skillet over high heat. Add the roast and brown all over, about 3 minutes per side. Remove the roast to a plate.

Reduce the heat in the skillet to medium and add the onions, celery root, carrots and rosemary sprig. Cook for about 5 minutes, and add the garlic, thyme, and apples. Continue cooking for another 4 minutes or so, until the vegetables are beginning to brown. Push the apple mixture to the sides of the pan, and place the roast in the center. Put in the oven and roast to an internal temperature of 135 degrees. You can use an instant-read thermometer, or insert a probe thermometer before you put the roast in the oven.

Remove the pan from the oven and place the roast on a cutting board. Tent it loosely with foil. Put the apple mixture on a serving platter (discard any herb sprigs) and return the pan to high heat on the stove. Stir in the vinegar, stirring to get up any brown bits on the bottom of the pan. Cook until reduced by half, then add the apple juice or cider. Reduce the juice by half, then turn off the heat. Whisk in the mustard, then the butter.

Slice the roast about 1/4 thick or so and arrange it over the apple mixture. Drizzle the roast with the sauce, and pass remaining sauce at the table. Enjoy!

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How to Freeze Fresh Green Beans

2011-10-07T11:33:00.000-07:00

This one is not so much a recipe as a how-to. We were blessed to receive lots and lots (and lots and lots) of green beans from our CSA farm this year. So many, in fact, that we could not possibly keep up with eating them all fresh.

So....I asked my son to research ways to freeze them for later use. He did me one better. He not only did the research, but then came downstairs and did the work as well. That was a great day!

The first thing he did was snap off the stem ends of the beans.

Next, he blanched them in boiling water for three minutes.

The next step was to take the beans out of the boiling water and put them in a bowl of ice water, also for three minutes.

After that, he put the beans on a cookie sheet covered with a clean towel so they could dry a bit.

One of the most important steps, according to him, is to make sure that you label the bag. I am sure this will seem more important to me in December when I am looking for these green beans in the freezer!

Next the green beans go into the bag, and then into the freezer.

Thanks to my son for freezing the green beans. I am sure we will enjoy them this winter, after we haven't had any in a while.

One Pot Creamy Pesto Pasta

2011-08-30T17:26:00.000-07:00

Here is a quicky lunch or side dish to use up some of that summer basil you may still have around.

One Pot Creamy Pesto Pasta

1 Small Garlic Clove
2 TBSP Pine Nuts or Walnuts
2 TBSP Shredded Parmesan Cheese
1/3 Cup Fresh Basil Leaves
Drizzle of Olive Oil
1 Cup Pasta
2 Cups Veggie Broth (or Chicken Broth)
2 Tbsp Flour
1 1/2 Tbsp Butter
1/2 Cup Milk

Combine the garlic, pine nuts or walnuts, Parmesan cheese, and basil in a food processor and process until smooth. Slowly add in a drizzle of olive oil until desired consistency is reached. Or, feel free to use pre-made basil pesto in this recipe, up to about 1/3 cup or so.

This little food processor that came with my stick blender is perfect for this job.

Put the pasta and the broth in a medium sauce pan. Bring to a boil over high heat. Reduce the heat to a simmer, and simmer until the pasta is tender, about 10-12 minutes. There will still be some liquid left in the pot.

Sprinkle the flour over the pasta and cook and stir for about a minute. Add the butter and stir until melted. Cook and stir another minute or two, then add in the milk. Stir to incorporate everything and let cook for about 90 seconds, or until the milk is simmering. Stir in pesto sauce to taste, I like a lot, so I used all of it, but start with a few tablespoons and see how you like it. Season to taste with salt and pepper, serve and enjoy.

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Padron Peppers

2011-08-29T17:37:00.000-07:00

This one is super quick and easy, not even a recipe, so I am not going to bother with a printer-friendly version. We got padron peppers in our CSA share 2 or 3 times this summer, and it was a new veggie to us. After researching online, I found out that they are originally from Galicia, Spain, and are commonly served as tapas. Or is that a tapa? Anyway, no matter. Also, they are mostly mild, but a few spicy ones turn up here and there. You can't tell which will be spicy, so it is a surprise! There is even a saying : "Pementos de Padrón: uns pican e outros non." (Padron peppers, some are spicy some are not.)

The preparation is super simple and delicious. Simply heat a cast iron skillet or griddle over high heat, and cook the peppers until they are blackening. Remove to a plate or platter, drizzle with good olive oil, and sprinkle with salt. That's it. Yum!

Stir-Fry Noodles with Spicy Peanut Sauce and Veggies

2011-08-28T11:01:00.000-07:00

Okay, it's been forever. I know. I have been sick ALL summer, but despite that did manage to cook a few things, just never got around to posting.

My sweetie is not a big fan of peanut sauce, so I made this one in July when he was on a business trip to the East Coast. I have tried many times to make peanut sauce, and this was by far my best effort to date. I listed the vegetables I used this time, but, as always, you can use whatever you have on hand. Just try to have about 3 cups or so of vegetables.

For the Sauce :

1/3 Cup plus 1 TBSP Creamy Peanut Butter
1 Clove Garlic, Minced or Pressed
1/2 tsp Fresh Ginger, Minced
1 TBSP Brown Sugar
1/4 Cup Rice Vinegar
1/2 tsp Chili Garlic Sauce
1 tsp Sesame Oil

For the Stir-Fry

2 tsp Canola or Peanut Oil
1 Cup Green Beans, about 1 inch long
1/2 Cup Sliced Summer Squash
1/2 Cup Sliced Radishes
1/2 Cup Sliced Carrots
1 Cup Chopped Cabbage
1/4 - 1/2 Cup Chopped Fresh Cilantro
One 9 oz. Package of Fresh Asian Noodles, or Dried Linguine or Spaghetti

To make the sauce, combine all of the sauce ingredients in a food processor and process until smooth. Set aside.

Cook the noodles according to the package directions and set aside.

To make the stir-fry, heat the oil in a wok over high heat, add the vegetables and stir-fry until they just begin to soften, about 3 or 4 minutes. Add the sauce and the cooked noodles. Stir to coat everything thoroughly and cook until hot, about another 3 minutes or so. Stir in the chopped cilantro, serve and enjoy!

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Strawberry Puff Pastry Galette

2011-06-27T16:13:00.000-07:00

Here is another quick and easy one. I received 2 baskets of strawberries from the CSA last week, and while we usually just eat them for breakfast until they are gone, for some reason we haven't been recently, so I had strawberries that needed to be used up ASAP. Luckily, there was also a lonely sheet of puff pastry in the freezer, and here you go!

1 Sheet Frozen Puff Pastry
1 Pint Strawberries
1 tsp - 1 Tbsp Sugar
One Egg
3 Tbsp Strawberry Preserves, Jam or Jelly
1 Tbsp Cointreau, Rum or Water

Remove Puff Pastry from the freezer and allow to thaw on the counter for 40 minutes

Preheat Oven to 400

Wash and slice strawberries into about 1/4 inch slices. Stir in sugar. If your berries are very ripe and sweet, 1 tsp should be enough. Use more sugar for tart berries. Allow to macerate while the oven comes up to temperature.

Beat the egg in a small bowl. Once the pastry is thawed, place it on a baking sheet lined with parchment paper. Fold in about 1 inch all the way around to allow the pastry to puff up around the strawberries. Brush the border with your egg wash.

Pile the strawberries into the center of the pastry, reaching all the way to the folded over border. Place the baking sheet in the oven and bake for 15 minutes.

Meanwhile, whisk the preserves, jam, or jelly with the liquid of choice. As soon as the galette comes out of the oven, brush the berries with the jam mixture. Remove to a cooling rack and cool to room temperature before slicing.

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One Pot Stove Top Mac and Cheese (No collander required!)

2011-06-18T15:07:00.000-07:00

I developed this recipe as an alternative to packaged pasta sides. I happen to love those things. Boxed macaroni and cheese, packets of noodles and sauce mix of every variety. I love them for both the taste and convenience, but they are expensive for what you get, and full of salt and chemical preservatives.

So I started playing around with one pot homemade versions, and this macaroni and cheese recipe was born. Mind you, I still like a good old-fashioned casserole with crunchy topping from the oven, but this one is all about getting it on the table fast and easy clean-up. And it's pretty tasty, to boot!

One Pot Stove Top Macaroni and Cheese.

1 Cup Macaroni
2 Cups Veggie Broth (or Chicken Broth)
2 Tbsp Flour
1 1/2 Tbsp Butter
1/2 Cup Milk
1/3 - 1/2 Cup Shredded Cheese (Cheddar or a combination of Cheddar and another cheese like Jack)
Fresh Ground Black Pepper

Put the macaroni and the broth in a medium sauce pan. Bring to a boil over high heat. Reduce the heat to a simmer, and simmer until the pasta is tender, about 10-12 minutes. There will still be some liquid left in the pot.

Sprinkle the flour over the macaroni and cook and stir for about a minute. Add the butter and stir until melted. Cook and stir another minute or two, then add in the milk. Stir to incorporate everything and let cook for about 90 seconds, or until the milk is simmering. Stir in the cheese using a figure eight pattern until melted. Spoon into bowls and serve with fresh ground black pepper to taste.

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Chard Tart

2011-06-17T12:36:00.000-07:00

There is a bit of a funny story regarding this recipe. I found it in the Joy of Cooking several years back, but was convinced my husband wouldn't like it. Rather than serve it to him , I made it for one of my girlfriends for brunch one morning. We both really liked it, but she agreed with me that he likely would not. So I left it at that. Lo and behold, he tried a piece, and really, really liked it. Goes to show what I know about his tastes...Anyway, I am glad he likes it so much, because I make it often. Sometimes on the weekend for breakfast, sometimes for a light dinner. Either way, it is a big hit every time. This would also make a lovely appetizer course for a small dinner party.

Adapted from The Joy of Cooking

For the crust:

preheat oven to 425

One 9-inch tart pan with a removable bottom, lined with parchment paper

1 3/4 Cups All Purpose Flour
3/4 tsp Salt
1/2 Cup Extra Virgin Olive Oil
1/3 Cup Cold Milk

Whisk together the flour and salt. Stir the in the olive oil and milk using a fork. Press the dough into the pan, pushing up the sides. Prick with a fork a few times to prevent bubbling up in the oven.

Bake for about 10 minutes, until lightly browned.

Lower the oven to 375

For the filling:

1 Tbsp Olive Oil
1/2 Cup Finely Diced Onion, Red Onion, or Shallot
1 Pound Chard, Thick Stems Removed and Coarsely Chopped
2 Cloves of Garlic, Minced or Pressed
2 Tbsp Fresh Basil, Chopped OR 1 1/2 tsp Dried Basil
1/4 tsp Salt, or to Taste
1/8 tsp Black Pepper, or to Taste
3 Large Eggs
1/3 Cup Milk
1 Cup Grated Cheese of you choice (Cheddar, Jack, Parmesan, Mozzarella, Fontina, or any Combination)

Saute the onion or shallot in the olive oil over medium-low heat until very soft, about 10 minutes, add the garlic and cook for another one or two minutes. Add the chard, in batches if necessary, and cook until very tender, about 10 minutes more. Season with the basil and salt and pepper to taste.

In a medium bowl, slightly whisk the eggs. Stir in the milk and cheese. Add the chard mixture, then scrape the lot into the tart shell, and spread evenly.

Bake at 375 until the filling is lightly browned and firm, 25-35 minutes. Cool to room temperature and enjoy!

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Chocolate Beet Cake

2011-06-14T08:54:00.000-07:00

Chocolate beet cake. Yes, you read that right. I admit it sounds odd, but the cake is actually quite delicious. I was suspicious of this recipe when I first read it in a Live Earth Farm newsletter years ago, but as the beets were piling up I decided to give it a go. I was glad I did. And who knows, if you don't tell anyone there are beets in the cake, they may never catch on!

I usually use regular red beets for this recipe, but this time I didn't have enough, so I used some chiogga beets as well. They are the stripey ones.

I chose to make cupcakes this time, because they freeze well in nice little individual servings, but you could use a bundt pan or 8-inch round or square pan as well.

Chocolate Beet Cake

1 1/2 pounds Beets (or enough to make 1 1/4 cups puree)
3 Eggs
1 1/2 Cups Sugar
1/2 Cup vegetable oil
1 tsp Vanilla
1/2 tsp Salt
1 1/2 Cups All Purpose Flour
3/4 Cup Cocoa Powder
1 1/2 tsp Baking Soda

Cook the beets either by boiling in water to cover by 1 1/2 inches until tender, or baking them in a 400 degree oven. Once they are cool enough to handle, slip off the skins (I like to do this under cold running water) and put them in a food processor. Process until a puree forms, adding water or beet cooking liquid if necessary to get a pureed consistency.

Preheat the oven to 350

Lightly grease and flour a bundt pan, 8-inch round or square baking dish, or line muffin pans with cupcake liners.

Whisk the eggs in a medium bowl. Whisk in the sugar, vegetable oil, vanilla, salt, and beet puree. In a separate bowl, combine the flour, cocoa powder, and baking soda. Add the wet ingredients to the dry a bit at a time until completely incorporated.

Pour the batter into your prepared pan and bake 45-50 minutes for a bundt pan, 35-40 minutes for an 8-inch square pan, and 15-20 minutes for cupcakes, or until a toothpick inserted in the cake comes out clean. Cool and enjoy.

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Bok Choy and Noodle Soup

2011-06-13T11:35:00.001-07:00

I was looking for a way to use up some greens for breakfast, but was not in the mood for eggs at all. I thought I would try a simple Asian noodle soup, and it was quite satisfying on this foggy morning.

Bok Choy and Noodle Soup

2 tsp Peanut or Canola Oil
2 Green Onions, sliced, white parts and green separated
1 Clove Garlic, chopped or pressed
1 Bunch Bok Choy, sliced thinly, white stems and greens separated
4 Cups Veggie (or Chicken) Broth
2 oz. Noodles (Spaghetti, Angel Hair, Fettucine or Fresh Asian Noodles)
2 tsp Soy Sauce
2 tsp Sesame Oil

Heat the oil in a sauce pan over medium-low heat. Add the white part of the sliced green onion and saute for about 3 minutes. Add the chopped or pressed garlic and saute for one minute. Add the sliced white stems of bok choy and saute for 2 more minutes.

Add the broth and bring to a boil. Add the noodles and simmer until just cooked (anywhere from 2 - 10 minutes, depending on the noodles used). Add the bok choy greens and cook until tender, about 3 minutes. Stir in the soy sauce and sesame oil. Ladle into bowls and garnish with the sliced green onion tops.

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I won a Smart Car!

2011-06-09T08:39:00.000-07:00

Pretty exciting stuff! Many thanks to Smart Chicken and New Leaf Community Markets for this fantastic giveaway! I have already been having so much fun driving this little car around.

I also wanted to take this opportunity to let everyone know that I am planning to start posting recipes again this summer. This blog has lain fallow for far too long, so with the help of my great new photographer (aka my son) I will be posting new recipes starting next week. Hooray!

Whole Wheat Dinner Rolls

2011-03-12T21:54:00.000-08:00

I have made a variety of rolls in my time, but I really really like this one. The rolls are super soft and chewy, even with the whole wheat flour. These would be a great addition to any dinner.

2 1/4 tsp Active Dry Yeast
1 Cup Warm Water (105-115 degrees)
2 Cup All Purpose Flour
1 1/4 Cup Whole Wheat Flour
1/4 Cup Sugar
1 tsp Salt
2 Tbsp Melted Butter plus more for brushing on the rolls

Combine the yeast and about 1/4 cup of the warm water. Set aside until frothy, 5-10 minutes.

Meanwhile, combine the rest of the ingredients in the bowl of your stand mixer fitted with the dough hook. Add in the yeast and mix on low speed until well combined. Continue mixing on low - medium low until very smooth and elastic, about 10 minutes. If you don't have a stand mixer, mix the ingredients in a mixing bowl, then turn out onto a lightly-floured surface and knead until very smooth and elastic.

Place the dough in a clean bowl and coat all over with olive oil. Cover the bowl with a damp tea towel and let the dough rise until about doubled in size, approximately 60-90 minutes.

Punch the dough down and form into 12 balls about the size of a golf ball. Place the dough balls in a greased baking dish about 1 - 1 1/2 inches apart. Brush the dough balls with melted butter and cover with the tea towel and let rise again until doubled in size, 30-60 minutes.

Bake in a preheated 375 degree oven for 12-15 minutes.

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Pasta Sauce with Meatballs and Sausage

2011-03-07T20:44:00.001-08:00

Okay, so I know it's been unreasonably long since I've posted any recipes. The irony is not lost on me that as soon as we got the fancy new kitchen I stopped publishing recipes. But that is how it has gone. It's not that I haven't been cooking, because I have! For some reason the inspiration to photo and write about my recipes has been lacking.

But there are a few loyal souls out there who keep commenting asking for more recipes, so here goes. I hope to start posting more regularly.

Please enjoy this recipe for pasta sauce with sausage and meatballs.

For the meatballs :

1 - 1 1/4 pound ground turkey
1/2 cup dry breadcrumbs or panko (measured in a glass or 'liquid' measuring cup)
milk (enough to cover the breadcrumbs)
Salt and Pepper
1/4 tsp Garlic Powder

Preheat oven to 350

Lightly grease a cookie sheet or baking pan

Pour the milk over the breadcrumbs in the glass measuring cup. Put the turkey in a medium mixing bowl. When the breadcrumbs have absorbed most of the milk (3 minutes or so) add salt and pepper to taste, and the garlic powder. Mix with a fork, then add the breadcrumb mixture to the meat in the bowl. Combine well, and form into roughly walnut-sized meatballs.

Place the meatballs on the prepared baking pan, about 1 1/2 inches apart. Bake in the preheated oven for 20 minutes.

For the Sausage:

1 pound Italian Sausage Links, mild or spicy

Brown the sausage in a non-stick pan over medium-low or medium heat until browned on all sides.

For the Sauce :

1 Tbsp Olive Oil
1 Large Onion, Diced (2 cups)
2-3 Cloves of Garlic, Minced or Pressed
1 24 ounce can Crushed Tomatoes
1 15 ounce Can Tomato Sauce
2 tsp Dried Basil
1 tsp Dried Oregano
1/2 tsp Dried Thyme

Heat the olive oil in a large pot or dutch oven over medium heat. Add the diced onion and saute until very soft, but not brown, about 8 minutes. Add the garlic and stir for one minute. Stir in the crushed tomatoes and tomato sauce. Add the dried herbs, crushing between your palm and fingers as you add them to the pot. Continue heating over medium heat until the sauce begins to simmer.

Add the meatballs and the sausage to the sauce. Lower heat to low, cover, and simmer for at least 30 minutes, up to several hours.

Serve with your favorite pasta, or spaghetti squash. Buon Apetito!

For a printer-friendly version of this recipe, click here.

Veggie Stir Fry : remodel dinner #42

2010-07-20T06:53:00.000-07:00

This is the second time veggie stir fry appears as a remodel dinner. Again, I used the sauce from this pork stir fry recipe. This time I used onions, carrots, radishes, green beans and bok choy. My sweetie cooked up some frozen pot stickers and steamed rice completed the meal. Yum!

And if all goes according plan (like THAT ever happens), tonight I will be cooking dinner on our new range!

Smoked Ribs : remodel dinner #41

2010-07-20T06:46:00.000-07:00

For our Sunday dinner my sweetie decided to smoke some baby back ribs, and boy was I ever glad he did! They were delicious served up with some grilled corn and summer squash.

Leftover Mexican food from lunch : remodel dinner #40

2010-07-18T21:47:00.000-07:00

Not too exciting. We went out for lunch and had plenty of food leftover. So, "The Italian Job" in the blu ray player and leftover mexican food. We had a fun meal.

A whole week's list of dinners : remodel dinners # 33-39

2010-07-16T15:31:00.001-07:00

I have no photos of the dinners we ate this week, save for one, the delicious pork roast my sweetie did on the grill Sunday night. So I am posting this picture of our new range. You'll see it's still in the garage. Hopefully it will be installed in the kitchen next week, and the 'remodel cooking' series on More Than Just Soup will come to an end. But one can never be certain of such things.

Here is a quick list of this week's dinners in case anyone is interested.

Sat. #33: BBQ chicken thighs

Sun. #34 : Pork roast

Mon. #35 : Albondigas Soup

Tues. #36: Arugula Risotto with Leftover Pork Roast

Wed. #37: Pizza (again!)

Thurs. #38 : Pepper Steak

Fri. #39: Date night! We are going to see Loverboy at the Boardwalk tonight, then out to dinner.

Corned Beef : remodel dinner #32

2010-07-09T09:55:00.000-07:00

I was walking through the grocery store the other day and passed by some corned beef. Immediately my mind said "Hey, that's something that can be cooked in an electric skillet!" And so, it found it's way into my cart, and last night it found it's way into the electric skillet. Along with a can and a half of Guinness and some potatoes and carrots.

I made a variation of my usual corned beef recipe with oranges and onions, but no celery. I also didn't wrap it in foil, which is why I had to use so much more liquid. It still turned out passable, but it is not as good as my sweetie's home made corned beef!

Chicken Stew : remodel dinner #31

2010-07-08T11:53:00.003-07:00

With the chicken that didn't become fajitas I decided to put together a stew. We got potatoes and spinach from out CSA farm yesterday, so those went in to. I cut up and onion and some garlic and sauteed them until pretty soft with a small palmful of crushed red pepper flakes. Then I pushed them to the side of the pan and added the chicken which I had cut into biggish bite sized pieces. After the chicken had browned, I added about a cup of white wine and stirred it around and let it reduce a bit. Then I added some chicken broth (maybe a cup) and dijon mustard (maybe 2 tsp.), put the lid on and let it cook about 10 minutes. Next came some small red potatoes and another 10 minutes or so of cooking. Last I added the spinach and let it wilt. Voila! Dinner.

"Packet" Burritos : remodel dinner #30

2010-07-08T11:53:00.001-07:00

No photos of this one, either. We call these "packet" burritos because they are seasoned with a packet. Specifically, this one from Lawry's. This was a another quicky made in the electric skillet. When the meat was done cooking, we pushed it to one side and heated up a can of refried beans right in the same skillet for easier clean up.

Steak Fajitas : remodel dinner #29

2010-07-08T11:52:00.003-07:00

I went a little crazy at the grocery store. In addition to the whole chicken I bought for the rotisserie, I also bought a skirt steak and boneless chicken breast. My original thought was beef and chicken fajitas, but I realized that would be way too much food, so we saved the chicken for another night and just had steak fajitas. My sweetie made a simple marinade with achiote paste, orange juice and cayenne pepper (and probably a few other things, I wasn't watching closely).

Rotisserie Chicken : remodel dinner #28

2010-07-08T11:52:00.001-07:00

The second meal cooked on the new grill: this amazing rotisserie chicken. I don't know for sure what was in the rub, but I know it had at least garlic and smoked paprika. That coupled with the smoke from the smoker box in the grill....perfection!

4th of July BBQ remodel dinner #27

2010-07-08T11:51:00.001-07:00

We had our traditional family 4Th of July celebration on the 3rd this year. It was a great time with Family at my sweetie's dad's house. The cousins had some quality time swimming and the safe and sane fireworks show was not bad, either. Dinner consisted of way too much food including oysters, steak, corn on the cob, pasta salad, apple pie..... Sadly I have no photos to share, but I'm sure you get the idea.

Steak and Risotto : remodel dinner #26

2010-07-08T11:50:00.000-07:00

First meal on the new grill : yummy yummy steak. (With a side of summer squash risotto.)

Pizza! (again) remodel dinner #25 (and a new grill)

2010-07-02T08:33:00.004-07:00

The dining room floor is complete, but the kitchen and the living room not yet. The new grill arrived, but not getting hooked up until Friday morning. We enjoyed a delivered pizza while sweetie and G man assembled the new grill. I'm guessing my next post will involve something seared, or rotisseried, or somesuch!

Crow's Nest : remodel dinner #24

2010-07-02T08:33:00.003-07:00

This was the day all of our furniture downstairs was removed to the garage in preparation for the flooring to be installed. G-man had already eaten a pretty early dinner, and my sweetie happened to be home early from work, so we took the opportunity to go out to dinner. We really enjoyed the food and the view at the Crow's Nest.

Lentils with potatoes and kale : remodel dinner #23

2010-07-02T08:33:00.001-07:00

This one wasn't one of my favorites. For some reason it didn't turn out as good as I thought it should have, but it was still pretty tasty and plenty healthy. It's lentils, onions, garlic, chili powder, cumin, curry powder, coconut milk, tomatoes, chicken broth, potatoes and collard greens. (At least it had all those things in it by the end.) We ate this with some store-bought naan that was surprisingly good.

Cassoulet : remodel dinner #22

2010-07-02T08:32:00.001-07:00

The cassoulet was tasty and a bit of a departure, sadly I have no photos because I couldn't find my camera in the construction mess. This was, of course, a super-simplified version of cassoulet. I browned some boneless skinless chicken thighs that I had cut in thirds. Then added a chopped onion, garlic, rosemary and oregano. Once those were softened, I added 2 cans of cannelini beans and a bit of chicken broth, covered it and let it simmer until the chicken was good and cooked. Then I added the sliced leftover sausage from Sunday and let it heat through and boil down a bit. I served it with a sprinkling of fresh chopped parsley and tasty french bread with butter.

Sausages with summer squash and chard : remodel dinner #21

2010-07-02T08:30:00.002-07:00

Sunday's dinner : simple and delicious. Grilled sausages and summer squash with some sauteed chard and par-baked rolls from Beckmann's.

Cheeseburgers : remodel dinner #20

2010-07-02T08:30:00.001-07:00

It's been a while since I've posted about our culinary adventures in remodel land. But we have still been eating. Rather than go into too many details at this point, I'll give some brief notes about what we've been eating.

Last Saturday : cheezburgers and salad.

Pot Roast : remodel dinner #19

2010-06-26T08:52:00.000-07:00

This one was a big hit. After having less than zero energy or motivation to cook the previous night, yesterday I decided to take a leap of faith and make a pot roast in the electric skillet. I had read myriad rave reviews about the process on line but remained skeptical. I also remained hungry for a good dinner, so I decided to give it a go.

This was a somewhat simplified version of my usual pot roast recipe. I bought about a 3 1/2 boneless chuck roast. Heated up the skillet to 350 and browned the roast on all sides after sprinkling liberally with salt and pepper all over.

I removed the roast back to the paper it came in (It's going to cook for at least 3 hours, any buggies it picks back up will be killed!) And sauteed one large diced onion for about 5 minutes. Then I added one can of beef broth and one can of diced tomatoes, with their juice, and a few shakes of Worcestershire Sauce.
Brought this up to a boil and returned to roast right in the center. I put on the lid and let it cook for about 2 hours and 15 minutes. Some quartered red potatoes and one-inch pieces of carrots went in, the lid went back on, and the whole thing cooked for about another hour. It turned out great! We really enjoyed it. I served it with fresh French Bread and roasted broccoli.

Takeout Burritos : remodel dinner #18

2010-06-25T10:16:00.001-07:00

Yesterday was another one of those days where I couldn't quite muster up the energy or will to cook. To solve this problem, I called my sweetie on his way home and asked him to pick up some burritos. It was a great solution as the burritos were infinitely tastier then anything I would have come up with last night. Tonight, back to the electric skillet!

Braised Kielbasa with Veggies : remodel dinner #17

2010-06-25T10:11:00.000-07:00

This is yet another one pot wonder I whipped up in the electric skillet. Again, not amazing, but it was relatively healthy and cleanup was easy peasy. My sweetie made some delicious garlic bread as an accompaniment.

I started by sauteing a large leek and some green garlic. Then I added the sliced Kielbasa and browned it. Once it was browned I added in some chicken broth (a cup or so?) and some diced potatoes and sliced carrots. After about 8 minutes I added one bunch of chopped collard greens, put the lid on it, and let it all simmer until the veg was appropriately soft.

Pasta with Meat Sauce : remodel dinner #16

2010-06-23T12:28:00.000-07:00

For dinner last night I continued with the pasta theme, and made this pasta with meat sauce in the electric skillet (where else?) It was yummy and we both enjoyed having a familiar meal for a change. (I am posting this old photo because the photos I took last night are way too blurry)

Farfalle with Summer Squash : remodel dinner #15

2010-06-23T12:07:00.001-07:00

The veggies are beginning to pile up. I'm finding it's really hard to use them all when I am not cooking lunch. And it's really hard to cook lunch with a houseful of construction workers. Oh well, the remodel is moving along swimmingly. Anyway, in an effort to use up some veg, I made this pasta with summer squash.

Just cooked up some pasta on the burner on the side of the grill.

I also sauteed some onions and garlic in the electric skillet, when they were soft I added in a big summer squash that I had quartered lengthwise then sliced. Then I added a few pinches of crushed red pepper. When the pasta was done, I drained it and added it straight to the skillet along with a few splashed of chicken broth (veggie broth would make this a vegan dish). I let the broth cook off and sprinkled on a few handfuls of grated parmesan cheese and some fresh basil.

My sweetie made some garlic "bread" (English Muffin)

Voila! Dinner.

Leg of Lamb, Fried Potatoes and Grilled Squash : remodel dinner #14

2010-06-21T11:34:00.001-07:00

Father's Day was yesterday. My sweetie really likes lamb, but doesn't have it at home very often because I am not a big fan. For father's day he decided to make himself some leg of lamb. So I let him! ; ) He seared the lamb first in a cast iron skillet in the grill, then finished it off in the grill. Before cooking, he coated the lamb with 'The Paste', which is basically garlic, salt, thyme and olive oil. The potatoes were par cooked in the microwave, and finished up in a cast iron skillet. The squash was simply grilled, and very delicious! He had fun making and eating the meal, and I had fun hanging out with him while he did. (I did eat, too, of course, just not very much lamb.)

Steak and Potatoes : remodel dinner #13

2010-06-19T23:36:00.000-07:00

My big showcase was tonight, so sweetie-mine was on his own for dinner. He grilled a New York steak and made a potato pack (which apparently burned) and sadly has no photos because I had the camera with me in my purse. Oh well. Tomorrow the Father's Day Feast.....

Remodel Dinner # 12

2010-06-19T13:04:00.001-07:00

Last night was the dress rehearsal for the student showcase of the studio where I take tap lessons. Because it was also a work day, no cooking occurred here last night. My sweetie and DS went out to dinner while I was at rehearsal, and I picked up a burrito on the way home. I will not be eating with the family again tonight, but my sweetie is planning to make dinner for himself. I will ask him to take some photos.

Braised Chicken Thighs with Mushrooms and Potatoes : remodel dinner #11

2010-06-18T11:18:00.000-07:00

Yesterday the workers were only here until 6. Which is much better than 7:45. I wanted to make a special dinner for my sweetie (no particular reason) and took my inspiration from this Chicken with White Wine Sauce recipe.

There were three lonely pieces of bacon in the fridge, so I started with those. Fried up until they were pretty crispy, then took them out and browned the chicken thighs that I had sprinkled with kosher salt.

Once they were browned, I removed them along with most of the grease in the pan (soaked it up with paper towels because it was easy), then added a diced onion and a few tablespoons of chopped green garlic. After a little while, I added 8 ounces of sliced white mushrooms and a few teaspoons or so of dried basil and continued cooking until the mushrooms were brown.

Next I added about 1/2 cup of white wine and maybe a cup or so of chicken broth. I put the chicken thighs back in the pan, covered it with the lid and let it cook for maybe 15 minutes (I wasn't really keeping track of the time). I wanted to minimize the amount of dishes, so rather than make rice I just added some red creamer potatoes to the pan with the chicken and let it cook until they were done, maybe 15 minutes longer. A few Tbsp of wine with a little corn starch stirred in thickened it up just a touch. Then I chopped up the bacon and sprinkled it on top with some fresh flat leaf parsley.

I served this delicious concoction with a tasty green salad with ranch dressing. Yum yum yum! (Too bad the Celtics couldn't have been as successful as this dish!)

Pizza! : remodel dinner #10

2010-06-17T04:30:00.000-07:00

Yesterday was by far the hardest day yet of this remodel business. The electricians started at 7:45 am and the sheet rockers were here until 7:45 pm. G had volunteer work at our neighborhood elementary school from 10 until 2, then a doctor's appointment at 3:30. In between we went out to lunch and to the car wash, but we were still home around 4:45, for 3 hours of pounding and sawing. Not to mention dust, and not being able to access the deck. Sooooo....this is a long way of saying we ordered pizza for dinner. Many thanks to my sweetie for being so understanding!

The good news is that the sheetrockers worked so late because their schedule was pushed up 2 days because the cabinets are arriving early : today! The cabinet installation will begin tomorrow!

Veggie Chili : remodel dinner #9

2010-06-16T08:24:00.000-07:00

Here's another simple one. Chili, in the electric skillet (of course!). I chopped up about 3 or 4 spring onions, a stalk of green garlic and one each red and green bell pepper. Sauteed in olive oil until starting to soften, then stirred in about 2 Tbsp chili powder, 2 tsp cumin and 1-2 tsp dried oregano. After that i added a can of diced tomatoes ( I got basil, garlic and oregano by mistake, but it worked out fine) and a big can of kidney beans. Normally I would drain and rinse the beans, but my lack of a sink caused me to be lazy and dump the whole shebang in the pan. Because of this, it took a little while for all of the liquid to boil away, but the chili was pretty good.

We had it with flour tortillas while watching the Celtics get badly beaten by the Lakers. Game 7 should be good!

Veggie Stir Fry : remodel dinner #8

2010-06-15T09:17:00.000-07:00

The electric skillet we bought sure is getting a workout! Last night I used it to make a veggie stir fry. I used the sauce from the spicy pork stir fry to season the veggies : broccoli, carrots, onions and oyster mushrooms. I also used a bit of my favorite chili garlic sauce to spice it up a bit.

Grilled Sausage Sandwiches and Summer Squash : remodel dinner #7

2010-06-14T18:13:00.000-07:00

Another super simple but tasty dinner. My camera ran out of room, so I don't have photos of the sandwiches, but I think you'll get the idea. My sweetie grilled some hot Italian sausages to perfection.
In the meantime, I sliced up one red bell pepper and one onion and cooked them in a bit of olive oil in the electric skillet.

My sweetie also grilled summer squash that we had halved.

Enter a couple of Francesi Rolls from Beckmann's Old World Bakery, and you've got yourself dinner!

Smoked Tri-tip : remodel dinner # 6

2010-06-12T20:50:00.000-07:00

My sweetie made this delicious tri-tip. I don't know exactly what he did, but it looked like a wet rub of garlic, salt, pepper, olive oil and thyme. Into the smoker it went, then was finished on the grill. Yummo!

Casa Rosita's : remodel dinner #5

2010-06-11T20:22:00.000-07:00

Casa Rosita's. If you're not familiar with the name, get used to it. You are likely to see it on this blog at least a few more times before this remodel is over. Casa Rosita's is our neighborhood Mexican restaurant and our standby when we need a quick meal. During the school year G and I generally eat lunch there every Friday.

I had rehearsal tonight until 7, and rather than deal with cooking and trying to clean up in the dark, we got Mexican takeout instead. I forgot to take photos, but I am certain there will be another chance!

Tortellini Salad and Roasted Beets : remodel dinner #4

2010-06-10T20:23:00.000-07:00

Tonight's dinner was pretty simple, while still using up a fair amount of CSA veggies. While looking through the fridge and freezer for inspiration, I spied a pack of tortellini from Costco in the freezer, and this is where that led.

I put a 'steamer ' pot to boil on the extra grill burner, then chopped up about 1/2 a summer squash, one carrot, a spring onion, and roughly 1 cup or so broccoli florets. When the tortellini were done cooking (I cooked about 2 1/2 cups) , I drained them then put them back in the pot with the vegetables and about 2 Tbsp of Italian dressing and a small handful of shredded Parmesan cheese. I also added about 1 1/2 Tbsp of fresh basil from the garden, then tossed it all together and set it aside.

For the beets: I cut 3 smallish beets into roughly 1 inch chunks. Then put them on foil and tossed with olive oil, salt and pepper. I added a few sprigs of fresh rosemary from the garden and roasted them in the toaster oven at 450 for about 30 minutes. So aromatic! My sweetie kept saying "It smells like rosemary". : )

Pan Seared Breaded Tenderloin : remodel dinner #3 aka DENIAL

2010-06-10T10:28:00.000-07:00

Pan Seared Breaded Tenderloin : remodel dinner # 3 aka DENIAL

My sweetie worked from home yesterday and so decided to cook dinner. He decided to bread and pan fry the pork tenderloin we had in the fridge. After brining it.

Then coating it with mustard.

And making a breadcrumb coating. Then coating the tenderloin... And oh, yeah, we don't have a kitchen sink. Or a stove. Most of our cooking implements are in boxes in the garage. But no matter, he wanted his breaded tenderloin and nothing was going to stop him. Not even my merciless teasing about making such a complicated dish when we were kitchenless.

Have grill will cook.

Needless to say, dinner was late. And as we have no power to the back side of the house it was not only very cold, but dark out by the time we were done. I am, however, happy that he endured because the tenderloin was extremely delicious! I made some garlicky kale and plain rice as sides.

Bon Appetit!

Chili Verde : remodel dinner #2

2010-06-09T05:32:00.000-07:00

Chili Verde : simplified and in the electric skillet

Since I had purchased tortillas for the quesadillas, I wanted to prepare something to use them up. Thus this simplified chili verde. It turned out surprisingly good, albeit a bit too salty. And it's about as simple as it gets

I cut one pork tenderloin into cubes (maybe 1/2 inch), sprinkled it with garlic and onion powders and salt, then browned it in the electric skillet. Once it was browned, I poured in a jar of salsa verde and a little bit (1/2 cup maybe) of chicken broth. Then I "simmered" it for what ended up being about 90 minutes, but it was probably ready to go after 45. I put the "simmered" in quotes because I discovered the electric skillet stays on for about 15 seconds, then goes off for about 45 seconds. So it's not the most even of heats, but I just turned it as low as it would go and all was yummy!

Fideos in the rice cooker : remodel dinner #1

2010-06-08T14:39:00.000-07:00

Well, last night was the first night without the kitchen. I made fideos using the electric frying pan and the rice cooker. Rather than puree the tomatoes, etc, I simply added about 1/3 cup of salsa and some onion and garlic powders to the noodles and broth (this dish is vegan if you use veggie broth) in the rice cooker (after browning the noodles in the electric frying pan) and pressed the button. The noodles were a little dry initially, so I added some more broth and cooked them for just a little longer.

I also made mushroom and onion quesadillas in the electric frying pan. Cut up and sauteed some onions and mushrooms. Then made quesadillas with the veg and some pre-shredded cheese and flour tortillas.

Far from gourmet, but definitely servicable.

T minus four days and counting....

2010-06-03T16:45:00.000-07:00

In four short days our kitchen is scheduled to be completely ripped out. And then rebuilt (yes, we have the technology). While I don't have an exact completion date for this project, I am guessing it will take (at least) 3 months. Yes, I said three months! Three months without a range. No oven. No dishwasher. Heck, not even a kitchen sink.

To prepare for the event, I have been a crazy packing fool over the past 2 weeks. And I have many boxes to donate as well. It's really amazing how much stuff can accumulate in a small kitchen over the course of ten years or so.

Since this blog was started to share recipes with friends and family who might be interested in them, I am going to try and document my cooking experiences during the remodel. Last weekend we purchased a small countertop microwave and and electric frying pan. I will also have both the charcoal and gas grill (which has a regular burner), and a toaster oven. These appliances, except the grills, will likely be set up on a table in the garage. I'm sure the neighbors will love viewing my culinary prowess, er experimentation!

In the meantime, we will be baking cookies and making macaroni and cheese and maybe pizza one more time before the oven goes to it's new home.

Look for pictures and recipes in the coming months!

Green Garlic Soup

2010-04-29T08:00:00.000-07:00

It's spring! Well, I guess technically it's been spring for awhile, but now I know for certain that it's spring. Wanna know how I know? This soup, that's how! Many people know it's spring when the asparagus first appears in the market, or when the daffodils begin to bloom. For me, I know it's spring when I've made the first batch of green garlic soup.

This recipe came about completely by accident the first year I became a member of our CSA. We got this beautiful bunch of (what I thought were) leeks, and I found a great recipe in Cooking Light for Cream of Leek soup, and proceeded to make it. Only then did I discover that what I thought were leeks was actually green garlic. But no matter, we loved the soup, and I look forward to it every spring when we have the abundance of green garlic from the CSA

Green Garlic Soup

adapted from Cooking Light

3 Cups Green Garlic, Cleaned and Sliced
2 Cups Broth, Veggie or Chicken
1 tsp Fresh Thyme (or Rosemary)
1 Tbsp Flour
2 Cups Milk (I use 1%)
Dash of Ground Nutmeg
2 tsp. Butter
Salt
1/2 tsp. Grated Lemon Zest (optional, but gives a nice pop to the soup)

Put the sliced green garlic in a medium sauce pan with the broth and thyme (or rosemary). Bring to a boil over medium-high heat. Reduce heat to a simmer, cover and cook for about 10 minutes until the garlic is soft. Remove the garlic to a food processor with a slotted spoon. Process until smooth, adding cooking liquid as needed to get a nice smooth consistency. Set aside.

In another pot (or the one you just used, rinsed out), whisk together the flour and the milk. Add the pureed green garlic and the nutmeg (and any leftover cooking liquid from the garlic if the soup seems too thick). Bring it to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly.

Remove from the heat and stir in the butter and lemon zest, if using.

For a printer-friendly version of this recipe, click here.

Creamy Cabbage Casserole

2010-04-13T12:05:00.000-07:00

My sweetie was away for the weekend a few weeks back, and I had a big craving for macaroni and cheese, but, knowing I would likely eat a LOT of it, decided that maybe making a big pasta dish wasn't such a great idea. In order to satisfy my craving, I came up with this cabbage casserole. It's basically macaroni and cheese, but with cabbage instead of pasta. I really enjoyed this dish, and have made it a few times in the intervening weeks.

Creamy Cabbage Casserole

2 tsp Olive Oil
1/2 Onion, thinly sliced
1 Medium Head Cabbage, cored and thinly sliced
1 Tbsp Olive Oil
1 Tbsp Butter
2 Tbsp Flour
2 Cups Milk
Freshly Grated Nutmeg
Freshly Ground Black Pepper
1 - 1 1/2 Cups Shredded Cheese (Cheddar, Jack, Fontina, any good melting cheese you like, or a combination)
2 Tbsp Melted Butter
1/4 Cup Dry Breadcrumbs or Panko
1/4 Cup Shredded Parmesan Cheese

Lightly butter an 8-inch square baking dish

Preheat Oven to 350

Heat the 2 tsp olive oil in a saute pan over medium heat. Add the onions and cook until beginning to soften, about 5 minutes. Add the cabbage and cook until just wilted, stirring often, about 8-10 minutes more. Remove the cabbage from the heat and set aside.

In a medium sauce pot, heat the butter and olive oil over medium heat until the butter melts. Whisk in 2 tbsp of flour, and cook, stirring constantly, for 1-2 minutes to remove any raw flour taste. Slowly whisk in the milk, stirring constantly to avoid lumps. Bring to a simmer and cook, stirring often, until the sauce thickens, about 5 minutes. Stir in the cheese a handful at a time, making sure each handful is melted before adding more. Reduce the heat to low and gently cook the sauce for a few more minutes. Stir in nutmeg and black pepper to taste. Remove from heat.

Combine the cheese sauce and the cabbage onion mixture in whichever pan/pot will hold both easier, and transfer the mixture to your prepared baking dish. Combine the melted butter, breadcrumbs, and Parmesan cheese. Sprinkle over the cabbage in the baking dish.

Bake in the 350 oven until the top is nice and brown, 15-20 minutes.

For a printer-friendly version of this recipe, click here.

Braised Celery and Leeks

2010-04-06T10:41:00.000-07:00

Last spring or summer I went on a soup kick, where I was eating soup for breakfast every day. This year, I seem to be on a 'veggie sides for breakfast kick'. I am over the rutabagas and carrots that I have been eating so much of, so today for a change of pace I tried this braised celery.

I will admit, again, that this is not your normal breakfast, but I did find it to be pretty satisfying with a big glass of milk. If you're not into weird veggie breakfasts, this dish would make a nice side to any sort of roast or grilled meat or fish.

Braised Celery and Leeks

1/2 tsp Butter
1/2 tsp Olive Oil
1 Small Leek, White and Light Green Parts Only, Halved Lengthwise and Thinly Sliced
4 - 5 Stalks Celery, Cut in 1-inch Pieces
1/4 Cup Broth, Stock, or Water (if you use water, add a pinch of salt)
1/2 tsp Corn Starch
1 Tbsp Broth, Stock, or Water
Freshly Grated Black Pepper

Heat the butter and olive oil in a small sauce pan over medium heat. Add the leeks and saute until beginning to soften, 3-4 minutes. Add the celery and saute another 5 minutes or so. Add the broth, stock, or water. Bring to a boil, reduce heat, and simmer until the celery is somewhat soft, but still retains some crunch, 5-7 minutes.

Stir together the corn starch and 1 Tbsp of broth, stock or water. Stir into the celery and cook for 1-2 minutes until the liquid is thickened and coats the celery nicely. Serve with plenty of fresh ground black pepper.

For a printer-friendly version of this recipe, click here.

Glazed Rutabagas and Carrots

2010-04-05T11:25:00.000-07:00

I made this for dinner one night last week, and as odd as this may sound, I can't get enough of it. Like, I have eaten it for breakfast nearly every day since, can't get enough of it. Perhaps I had been experiencing some sort of weird rutabaga shortage in my system.

Well, whatever the reason, I am still loving this recipe. It would make a great side dish with just about anything, or even a nice salad course on top of either spinach, or as in the picture, sunflower sprouts. (Or if you're weird like me, you can have it for breakfast!)

I hope you enjoy it as much as I do!

Glazed Rutabagas and Carrots

2 Small Rutabagas, peeled and cut into 'sticks' (about 1 1/2 cups)
1 Cup Baby Carrots, or larger carrots cut into 'sticks'
1/2 Cup Water (more as needed)

Glaze Option #1

2-3 tsp Brown Sugar
2-3 tsp Butter

Glaze Option #2

1 Tbsp Apricot Preserves
Squeeze of Fresh Lemon Juice

Sunflower Sprouts or Baby Spinach for serving (Optional)

Put the rutabagas, carrots, and water in a medium saucepan over medium-high heat. When the water boils, reduce to a simmer and cook, uncovered, until the vegetables are soft, 10-15 minutes. If the pot gets too dry, add more water.

When the vegetables are done there should be just a little bit of water left. If there is a lot, go ahead and raise the heat a bit to boil it off.

For option #1:

With just a little bit of water left in the pot, add in the brown sugar and butter. Continue cooking over low heat until a glaze has formed on the vegetables.

For option #2

With just a little bit of water left in the pot, add in the apricot preserves and stir to coat. Squeeze in a bit of lemon juice and cook about one more minute.

If desired, serve over a bed of sunflower sprouts or baby spinach. The heat from the rutabagas and carrots will wilt the greens.

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Pork Chops with Caramelized Onions

2010-03-26T10:52:00.000-07:00

The other day I posted a recipe for a pork chop brine. I thought it might be good to give an idea for something you could do with the chops once they are brined. This is a super-simple recipe that will come out tasting great whether your pork chops are brined or not. If they are not, simply salt them liberally on both sides before browning them.

2 tsp Olive Oil
1 Large Onion, Thinly Sliced
1 tsp Olive Oil
2 Center Cut Pork Chops, Brined if you have time, salted if not
1/2 Cup White Wine, Chicken Broth or Water

Heat the olive oil in a skillet over medium-low heat. Add the onions and cook, stirring frequently, until very soft and beginning to brown, 20-30 minutes.

Push the onions to the side of the pan and add 1 tsp more oil and turn the heat up to medium. Cook the chops until browned, 5-7 minutes per side.

Pour in the wine, broth, or water and stir to pick up all the brown bits on the bottom of the pan. Reduce the heat to a simmer, cover and cook until the pork chops are done (145 on an instant read thermometer), 8-10 minutes longer depending on the thickness of your chops.

Serve each pork chop with a big scoop of onions on top.

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Brine for Pork Chops

2010-03-24T01:00:00.000-07:00

While not strictly necessary, I like to brine my pork chops when I think of it and have time. It adds just a bit of extra insurance that the chops will come out nice and moist and juicy. Brining the meat makes it both more flavorful and juicier, so if you happen to leave it cooking a few extra minutes, it will still be excellent.

This is a basic brine that I really like. You could add other flavors with different types of sugar or honey, different vinegars, citrus juice, a little heat from chili flakes...You get the idea.

1 Cup Broth
2 Tbsp Salt
1/4 Cup Brown Sugar
1 1/2 Cups Cold Water
2 Tbsp Cider Vinegar
1 Bay Leaf
1/2 tsp Peppercorns
1 Clove Garlic, Peeled and Smashed
2 Center Cut Pork Chops

Combine the broth, salt, and brown sugar in a small sauce pan over medium heat. Cook, stirring, until the sugar and salt have dissolved. Pour into a shallow bowl, and add the cold water, cider vinegar, bay leaf, peppercorns and garlic. Let the mixture cool to room temperature before adding the pork chops. Cover and refrigerate from 4-8 hours. Remove the pork chops from the brine, pat dry, and cook according to your recipe as you would non-brined chops.

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Rice Pilaf

2010-03-23T14:51:00.000-07:00

My mom taught me how to make this rice dish when I was a young girl. I always think of it in my mind as "homemade rice-a-roni". But, unlike the boxed stuff, this version is not salty and is just as easy to prepare!

The recipe is best made with angel hair or spaghetti, but I was out of both and substituted the linguine you will see in the photos. It turned out fine, but I would still recommend a thinner pasta.

Rice Pilaf

1 Tbsp Butter
1 Tbsp Olive Oil
1-2 oz Spaghetti or Angel Hair Pasta, Broken into 2-inch Pieces
1 Cup White Rice
1 3/4 Cup Stock (Veggie, Chicken, or Beef)
3/4 Cup Water

Melt the butter in a medium pot over medium heat. Add the olive oil, then stir in the broken up pasta. Cook, stirring often, until the pasta is browned, 5-7 minutes. Add the rice, and stir to coat with the fat. Slowly pour in the stock and the water and stir everything around. Bring to a boil and reduce to a simmer. Cover and cook until the liquid has been absorbed, about 25 minutes, checking every 10 minutes or so. If it is cooking too fast, add more liquid and reduce the heat. Let stand, covered, at least 5 minutes before fluffing with a fork and serving.
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Cabbage Salad

2010-03-22T19:14:00.000-07:00

This is a recipe I turn to time and time again. It is based on Mark Bittman's cabbage salad from How to Cook Everything.

1 Tbsp Dijon Mustard (I used grainy)
1 Tbsp Balsamic Vinegar
1/2 Tbs Sugar (or more to taste)
2 tsp Olive Oil
1/2 Head Cabbage, Thinly Sliced (about 3 cups)
1/2 Red Bell Pepper, Diced
2 Green Onions, Sliced
Salt and Pepper
Fresh Chopped Parsley

Whisk together the Dijon mustard, balsamic vinegar, and sugar in a medium bowl. Slowly whisk in the olive oil. Add the cabbage, red bell pepper, and green onions. Toss to coat with the dressing. Season to taste with salt and pepper, and refrigerate until ready to serve. The salad is best if it sits for at least one hour. Sprinkle with fresh parsley, toss, and serve.

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Teriyaki Skirt Steak

2010-03-18T14:41:00.000-07:00

Wow. It's been awhile since my last post. I have to admit, I have been pretty un-inspired when it comes to cooking, except, of course for St. Patrick's Day. I think I am suffering from between-season blahs, if there is such a thing. The time for winter food is definitely past, but the spring produce isn't quite available yet. But with this gorgeous, sunny weather, that is bound to change soon!

In the meantime, here is an easy recipe for Teriyaki Skirt Steak that you can enjoy any time. (If grilling outdoors is not an option, this steak can be prepared indoors on a grill pan or under the broiler.)

Teriyaki Skirt Steak

1/4 Cup Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Canola or Peanut Oil
2 Tbsp Mirin
2 1/2 Tbsp Sugar (more or less to taste)
3 Green Onions, sliced
2 Cloves Garlic, Minced
1 Tbsp Sesame Seeds
1 Skirt Steak, 1 1/2 - 2 lbs.
More sesame oil for brushing steak

Heat a non-stick pan over medium heat. Add the sesame seeds and stir until lightly browned, about 2 minutes. Set aside.

Whisk together the soy sauce, sesame oil, canola or peanut oil, mirin and sugar in a shallow bowl. Add in the green onions, garlic and toasted sesame seeds. Add the skirt steak, and turn to coat well with the marinade. Marinade in the refrigerator, turning occasionally for 2 - 4 hours.

Heat your grill (or grill pan) over high heat. Remove the skirt steak from the marinade. Discard the marinade. Brush the steak with sesame oil, both for added flavor, and to prevent sticking. Grill the skirt steak to desired level of doneness, turning once during cooking. The cooking time will vary depending on the thickness of your steak, ours took about 14 minutes total to get to medium-rare. Let rest for 10 minutes, slice thinly across the grain and serve.

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Braised Cabbage and Apples - Quicky Recipe

2010-03-12T16:14:00.000-08:00

Here is a really great cabbage recipe to go with the Irish Bread and Corned Beef. Unfortunately, I don't have any photos to go along with it, but it is a really great dish!

Braised Cabbage and Apples

3 Tbsp Butter
1 Head Cabbage, Cored and Thinly Sliced
2 Medium Apples, Cored and Diced
1/4 Water or Stock
A Couple Big Spoonfuls of cooking juices from the corned beef (optional, but quite tasty)

Melt the butter in a large pot over medium heat. Add the cabbage and saute until beginning to wilt, 5-8 minutes. Stir in the apples and the water or stock. Cover and cook until the cabbage and apples are tender, about 30 minutes, stirring occasionally. Add more liquid if it seems to dry. Once the cabbage is done, stir in a few spoonfuls of the corned beef cooking liquid (if using).

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Oven-Braised Corned Beef

2010-03-11T10:36:00.000-08:00

This is a variation of a recipe I saw on All Recipes about 6 or so years ago. I decided to go out on a limb and give it a try, and boy am I glad I did! It is a very unconventional way to cook corned beef, but it turns out great every time, not at all stringy like it can be when boiled.

Go ahead, take a little risk of your own and cook your corned beef this way this year. You will be glad you did!

Oven-Braised Corned Beef

1 Corned Beef Brisket - About 5 Pounds for 6 servings with leftovers
Spice Pack from the Corned Beef, or 2 Tbsp Pickling Spice
1 Large Orange, Cut in Rounds
2 Celery Stalks, Cut in 2-inch Pieces
1 Large Onion, Peeled and Sliced
1/2 - 1 Cup Guiness Beer (or Beef Broth or Water)

Preheat the oven to 300

Line a 9 x 13 inch roasting pan with aluminum foil, leaving about 8 inches extra on both ends, enough to seal in the roast.

Pat the roast dry and rub with the spices.

Place it in the prepared roasting pan and cover with the orange slices, celery pieces, and onion slices, stacking along the sides of the roast as well as covering the top. Pour in 1/2 cup - 1 cup of Guiness (it should come about 1/2 up the roast, not cover it completely) and seal up the aluminum foil.

Bake in the 300 degree oven for 3 1/2 - 4 hours, or until the meat is tender. Remove to a cutting board and let rest about 10 minutes before slicing.

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Irish Soda Bread

2010-03-10T15:26:00.000-08:00

St. Patrick's day is one week from today, so over the next little while I will be posting some of my favorite St. Paddy's recipes.

When I was growing up, St. Patrick's day was a huge deal in our house. We got new green clothes, and my mom always threw a big party with corned beef and all the fixings.

This is her recipe for Soda Bread. She always made 2 loaves, one with caraway seeds for the grown-ups, and one without for the kids. I must admit, however, that even though I can't claim to be a kid anymore, I still prefer my soda bread without the caraway seeds. You should make it whichever way you will enjoy it!

2 Cups Flour
2 Tbsp Sugar
1 tsp Salt
2 tsp Baking Powder
1/2 tsp Baking Soda
1 Tbsp Caraway Seeds (optional)
2 Tbsp Oil
1 Cup Milk

Preheat oven to 350

Lightly grease an 8-inch cake pan

Combine the flour, sugar, salt, baking powder, baking soda, and caraway seeds (if using) in a medium bowl. Combine the oil and milk in a measuring cup. Pour the milk and oil into the flour mixture and stir to combine. It will be pretty sticky. Pat the dough into your prepared cake pan and bake in the 350 oven until nicely browned and a wooden skewer inserted in the middle comes out clean, about 30 minutes.

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Mini Apple Tarts

2010-03-05T08:53:00.000-08:00

I had some pie crusts in the fridge that needed using, as well as apples on the counter suffering the same fate. Also, I have these cute little mini tart pans, and so this recipe came to be. This is a really quick dessert (or breakfast) to throw together, especially if you use the refrigerated dough.

Mini Apple Tarts

1 Refrigerated Pie Crust (or homemade)
2-3 Apples, Cored and Thinly Sliced
1 Tbsp (approximately) Sugar
3 Tbsp Apricot Jam
1 Tbsp Calvados, Rum, Water or Apple Brandy or Liqueur

Preheat oven to 350

Roll out and cut your pie crust to fit the mini tart pans. Press the crust into the pans and arrange the apple slices to fill the pans. Sprinkle with sugar and bake until the crust is nicely browned and the apples are soft, about 20-25 minutes.

Whisk together the apricot jam and liquid of choice. Brush over the tarts when they are warm out of the oven. Remove them from the pans and let them cool before enjoying.

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Asian Lettuce Cups

2010-03-03T10:19:00.000-08:00

This one is a tasty Asian dish that is a change of pace from your run-of-the-mill stir fry. Or maybe stir-fry isn't run-of-the-mill, but it seems like whenever I want Asian, I turn to stir-fry, forgetting all about these poor, tasty lettuce cups. You can serve these as an appetizer ahead of a bigger Asian feast if you're having guests. But for just 2 people, it is more than enough food for an entree with maybe some rice or pot stickers or egg rolls on the side.

1/2 Lb. Ground Turkey
1 tsp Oyster Sauce
1/2 tsp Soy Sauce
2 tsp Canola Oil
1 tsp Minced Ginger
1 Carrot, Diced (about 3/4 Cup)
1 Small Zucchini, Diced (about 3/4 Cup)
3/4 Cup White or Shiitake Mushrooms, Chopped
1 Cup Water Chestnuts, Diced
1 tsp Sesame Oil
1 Tbsp Dry Sherry
Butter or Iceberg Lettuce Leaves

Optional Toppings:

Hoisin Sauce
Asian Chili Sauce or Chili Garlic Sauce

Place meat in a bowl with oyster and soy sauces. Stir to coat and let stand for about 10 minutes, while you chop the veggies.

Place a wok or frying pan over high heat until hot. Swirl the canola oil around the pan, and add the ginger. Cook, stirring constantly, until fragrant, about 10 seconds. Add the meat and cook until no longer pink, stirring to crumble, about 5 minutes. Add the carrots, zucchini, mushrooms and water chestnuts and stir-fry until the vegetables are crisp-tender, about 2 or 3 minutes. Stir in the sesame oil and sherry.

To serve, spoon the meat mixture into a lettuce leaf. Top with hoisin or chili sauce as desired, roll or fold and eat with your hands.

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Alton Brown's Tres Leches Cake

2010-03-01T10:14:00.000-08:00

We made this tres leches cake yesterday, and while these photos certainly do not do it justice, the cake was AMAZING!

I made my husband take the leftovers to work with him so I wouldn't eat it all today. Seriously. I am not generally a fan of cakes, or desserts, or sweets in general. But this cake is really that good.

Do you like the binary number candles on the birthday cake?

The only change we made to the recipe was to use only 1/4 cup of sugar in the whipped cream topping and we found it plenty sweet.

Roasted Leeks with Parmesan Cheese

2010-02-26T07:17:00.000-08:00

Yesterday was my sweetie's birthday, and I made one of his favorite dishes, this Chicken with White Wine and Mushroom Sauce. I also wanted to make a tasty appetizer for us to eat while the chicken was braising, and the leeks in my CSA share inspired me to try something new. Roasting the leeks really made them sweet and delicious, and I thought the Parmesan cheese added a nice nutty note to them.

I served this as an appetizer, but it would also make a great side dish for any roasted or grilled meats.

Roasted Leeks with Parmesan Cheese

3 Large Leeks, White and Light Green Parts Only
1 Tbsp Olive Oil
Salt
1 Tbsp Shredded Parmesan Cheese

Preheat oven to 350

Cut the leeks into 2-3 inch pieces, then halve them lengthwise. Put them cut-side down in a bowl of cold water to clean out all the dirt from between the layers. Go ahead and let them soak awhile, 10 minutes or more. Move them around in the water as necessary to get the dirt out. You can also slightly separate the layers and run them under cold water if you need to.

Pat the leeks dry and rub them with olive oil. (You may not need the whole tablespoon) Place them on a baking sheet cut-side up and sprinkle with salt. Roast until very soft and nice and brown, 30-45 minutes. Turn over (carefully) about half way through cooking time.

Remove to a serving bowl or platter and sprinkle with the parmesan cheese.

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Chipotle Black Bean Chili

2010-02-25T09:50:00.000-08:00

Here is a simple, but oh-so-satisfying vegetarian chili. It's great on a cold winter night, but equally good at a summertime barbecue.

I have included instructions for preparing the dry beans from scratch, but if you don't have time, go ahead and substitute three 15-ounce cans of black beans. The chili will still be fabulous!

Chipotle Black Bean Chili

3/4 Pound Dry Black Beans
1/2 Large Onion Cut in Half
1 Carrot, Quartered
1 Celery Stalk, Quartered
1 Bay Leaf
1/2 tsp Crushed Red Pepper Flakes
6 Cups (approximately) Water

2 tsp Canola Oil
1 Large Onion, Diced
1 Bell Pepper, Diced - Any Color, I used red this time.
1 Cloves Garlic, Minced or Pressed
2 tsp Canned Chipotles in Adobo Sauce
1 tsp Ground Cumin
1 tsp Mexican Oregano
1 28 Ounce Can Diced Tomatoes, Plain or Fire-Roasted
1 Cup Veggie Broth

Optional Garnishes:

Fresh Chopped Cilantro
Sliced Green Onions
Shredded Cheese
Sour Cream

Soak the beans overnight (or all day before cooking). Put the beans, onion, carrot, celery, and bay leaf in a large pot. Cover with water by about 1 inch and add the pepper flakes. Bring to a boil, reduce to a simmer and cook until the beans are soft. Depending on the age of the beans, this can take anywhere from about 25 minutes to an hour. When the beans are done cooking, drain them, discard the veggies and set them aside.

Heat the oil in a large pot or dutch oven over medium heat. Add the onions and bell pepper and cook until beginning to soften, about 5 minutes. Add the garlic, chipotle, cumin and oregano and cook, stirring often, for about 2 minutes. Add the beans, tomatoes with their juice, and broth. Bring to a boil, reduce heat and simmer until the flavors have melded and the tomatoes cook down a little, at least 15 minutes, up to an hour, stirring often.

Garnish as desired and serve with skillet corn bread.

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Chicken Noodle Soup with Tahini and Green Onions

2010-02-24T01:00:00.000-08:00

This is a very interesting soup recipe I got off of the Epicurious website way back in 2002. They call in "Chinese Chicken Noodle Soup with Sesame and Green Onions". I have modified the recipe a bit, and changed the title. While the soup is definitely Asian inspired, I have never seen tahini used in Chinese cuisine. But maybe I'm missing something?

Anyhow, I usually make this soup with chicken breast, but my store was out so I got thighs instead and the soup did not suffer one bit!

This recipe makes a HUGE pot of soup, and it's a good thing, too, because it's so good you will really want the leftovers for lunch!

Chicken Noodle Soup with Tahini and Green Onions

1 Pound Boneless Skinless Chicken Breast, Thigh, or a Combination Cut into Bite-Sized Pieces
3 Tbsp Soy Sauce
2 Tbsp Dry Sherry
1 Tbsp Sesame Oil
3 Cloves Garlic, Minced or Pressed
3 Tbsp Tahini
2 Tbsp Minced Fresh Ginger (1 Tbsp if from a jar)
1 Tbsp Sugar
1 Tbsp Rice Vinegar
2 tsp Chili-Garlic Paste (more or less to taste)
1 Tbsp Canola Oil
1-2 tsp Sesame Oil
4 Cups Chopped Napa or Green Cabbage
6 Green Onions, Thinly Sliced
8 Cups Chicken Broth
1 Package Fresh Asian Noodles (Mine was 9 ounces)
1/2 Cup Chopped Fresh Cilantro

Stir Chicken, soy sauce, Sherry, and 1 Tbsp sesame oil in a medium bowl. Set aside while you prepare the rest of the ingredients.

Whisk the garlic, tahini, ginger, sugar, vinegar and chili sauce in a small bowl.

Heat 1 Tbsp canola oil and 1-2 tsp sesame oil over medium heat. add cabbage and green onions and saute until cabbage is tender, 5-10 minutes. Add broth and bring to a boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked, about 5-8 minutes.

Cook noodles according to package directions. Drain and add to the soup in the pot. Stir in half of the cilantro. Season soup with salt and pepper and sprinkle with remaining cilantro.

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Roasted Garlic and Chive Ricotta Cheese Spread

2010-02-22T01:00:00.000-08:00

I had a container of ricotta cheese in the fridge that needed to be used up. I didn't have much success with a Google search, recipes for "Ricotta Pie" which didn't seem like it would fit the bill this time.

And so, I present to you.....

Roasted Garlic and Chive Ricotta Cheese Spread

1 Whole Head Garlic
1 15-Ounce Container Ricotta Cheese (Fat Content of Your Choice)
2 Tbsp Minced Fresh Chives
2 tsp Minced Fresh Parsley
Salt and Pepper

Preheat Oven or Toaster Oven to 350

Peel the papery skin from the head of garlic, but keep the head in tact. Wrap tightly in aluminum foil and bake until very soft, about 1 hour. Remove from the foil and set aside.

Place the ricotta cheese in a colander lined with cheesecloth over a bowl. Drain for about 30 minutes. (I skipped this step, and my spread is getting watery.)

When the garlic is cool, squeeze the cloves into a medium bowl. If you are not a super garlic lover, start with 5 or 6 cloves, and add more at the end if you decide you want more. I used the whole head this time, which was 12 cloves. Leftover roasted garlic can be added to many soups or sauces if you do have leftovers. Add in the ricotta cheese and herbs, and stir well to combine. Season to taste with salt and pepper. You can serve this spread with crackers, sliced bread, veggies, or as a sandwich spread.

Chipotle Chicken Chowder

2010-02-19T01:00:00.000-08:00

This is one of our favorite soups, but for some unknown reason we have not had it in ages. It went really great with the Olympics last night. We actually ate in front of the TV which is quite a rarity for us.

This soup is very flavorful and filling without being too rich. Add a salad or maybe a quesadilla, and you've got dinner!

1-2 Canned Chipotle in Adobo Sauce, Minced
1 tsp Adobo Sauce from Can
2 tsp Canola Oil
1 Large Onion, Chopped
2 Carrots, Chopped
1 Celery Stalk, Chopped
1 tsp Ground Cumin
1 tsp Dried Mexican Oregano
1/2 tsp Dried Thyme
4-6 Garlic Cloves, Minced or Pressed
6 Cups Chicken Broth
1 1/2 Pounds Boneless Chicken Breast, Thighs, or a Combination
2 Medium Red Potatoes, Diced
1 15.5 Ounce Hominy, Yellow or White, rinsed and drained
1/4-1/2 Cup Whipping Cream, depending on how thick you like your soup
1 15 Ounce Can Diced Tomatoes, Drained (in the summer go ahead and use fresh!)
1/4 Cup Chopped Fresh Cilantro
1/2 tsp Salt, or More To Taste

Heat oil in a large Dutch oven or soup pot over medium heat. Add chipotles, onions, carrots, celery, cumin, oregano, thyme and garlic. Cook about 8 minutes until the onion is tender, stirring frequently. Stir in broth and bring to a boil. Add in the chicken, reduce heat, cover and cook until chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon. Shred with 2 forks, or cut into bite-sized pieces. Cover and keep warm.

Using a slotted spoon, remove the solids from the broth and put in a food processor fitted with a steal blade. Process until smooth and return to the broth in the pot. Stir in the potatoes and hominy. Bring to a simmer over medium heat. Cook, uncovered, until the potatoes are tender, about 20 minutes. Add the tomatoes, chicken, and cream and cook about 5 minutes more, until heated through. Remove from the heat and stir in the adobo sauce, cilantro, and salt.

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2010-02-18T01:00:00.001-08:00

Here is another pork tenderloin recipe. I really do love pork tenderloin because you can cook it so many different ways. This one is a little spicy with the chili-garlic sauce. Feel free to add more or less depending on your personal preference.

1/4 Cup Soy Sauce
3 Tbsp Sugar
1 Large Clove Garlic, or 2 Small, Minced or Pressed
1 Tbsp Fresh Ginger (or less if from a jar)
1 - 2 tsp Chili Garlic Sauce, Depending on your heat preference
1 Tbsp Sesame Oil
1 Pork Tenderloin, 12-16 ounces
Green Onions for Garnish

In a shallow bowl large enough to hold the pork in a single layer (a square pyrex is perfect for this job), whisk the soy sauce and sugar until the sugar is dissolved. Stir in the garlic, ginger, chili-garlic sauce and sesame oil.

Cut the tenderloin crosswise into 1-inch pieces and add them to the marinade. Cover and marinate in the refrigerator for about 2 hours. Don't go too much longer, or the pork will get too salty.

Preheat your grill to medium heat. (I cook these inside on my grill pan; it works great.) Remove the pork from the marinade. Grill the pieces until just cooked, about 5 minutes per side. If you want groovy grill marks on the meat, turn it 1/4 turn halfway through (at the 2 1/2 minute mark) to get the cross-hatch marks that make people say "Oooh...grilled food!".

Put the pork on a platter and sprinkle with green onions.

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Chipotle Mashed Yams

2010-02-17T01:00:00.000-08:00

I wanted something other than rice to go with the Chili-Rubbed Tenderloin I made the other night, went rummaging in the pantry, and found a few yams. Yay! Chipotle yams it would be. These would also be great with grilled or roasted chicken, or with a nice black bean and corn salad for a vegetarian meal.

Chipotle Mashed Yams

2 Medium Yams
1 Tbsp Butter
2 Tbsp Milk (or more if needed to get desired consistency)
1 tsp Chopped Chipotle Chili in adobo (Or more to taste)
1/2 tsp Adobo Sauce from the Chipotle Can (or more to taste)
Salt and Pepper

Peel and chop the yams into roughly equal size pieces. Place in a sauce pan and cover with water. Bring to a boil, reduce heat and simmer until very soft, about 15 minutes. Drain the yams and return them to the pot. Begin mashing with a potato masher. When they are about 1/2 mashed, add in the butter and milk. Continue mashing, adding more milk as needed, until the desired consistency is reached. Stir in the chili, adobo sauce, salt and pepper. Taste and adjust seasonings as needed. I typically add up to 2 tsp of chipotle, depending on how spicy the rest of the meal will be.

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Chili Rubbed Pork Tenderloin

2010-02-16T01:00:00.000-08:00

Here is another super simple but incredibly tasty pork tenderloin recipe.

1 1/2 Tbsp Chili Powder
1 Tbsp Brown Sugar
2 tsp Ground Cumin
1 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Pepper
1 12-16 ounce Pork Tenderloin, trimmed

Preheat Oven to 375

Combine chili powder, brown sugar, cumin, garlic powder, salt and pepper in a small bowl. Put the tenderloin on a rack inside a baking pan and rub all over with the spice mixture. Bake in the 375 oven to a temperature of about 140 degrees. Remove from the oven, tent with foil, and let rest for at least 10 minutes before slicing.

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Brownies

2010-02-12T01:00:00.000-08:00

So this is one way to get my heart-shaped food. You can cut these brownies into any shape you like, not just traditional squares. I like my brownies chewy, and this recipe reflects that. If you prefer cake-like brownies, this one may not be for you.

I'm sure I don't need to tell you the myriad ways you can eat brownies. There is just plain, of course, or with ice cream, or whipped cream, or.....Well you get the idea. I hope you enjoy these with your sweetie. Or all by yourself if you don't feel like sharing. I won't tell anyone! ; )

3/4 Cup Melted Butter
1 1/2 Cups Sugar
1 1/2 tsp Vanilla
3 Eggs
3/4 Cup All Purpose Flour
1/2 Cup Unsweetened Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Salt
1 Cup Semi-Sweet Chocolate Chips

Preheat Oven to 350

Grease a 13 x 9 inch baking pan

Combine the butter, sugar, eggs, and vanilla in a mixer. Combine the flour, cocoa powder, baking powder and salt in a separate bowl. Add the flour mixture to the mixer and mix until combined. Stir in the chocolate chips.

Pour into the pan and bake for 20-22 minutes. Cool in the pan on a wire rack before cutting and serving.

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Butternut Squash Lasagna

2010-02-11T10:39:00.000-08:00

Oh, I really wanted to make something heart-shaped for Valentine's Day. I'm not exactly sure why that is, but I did. I tossed dozens of ideas around, but none of them seemed appropriate somehow. So finally I gave up on heart-shaped, and just went for yummy.

Make this lasagna for your sweetie, and they will be yours forever!

Butternut Squash Lasagna

Inspired by a recipe from Giada de Laurentiis

1 Medium Butternut Squash (about 2 lbs)
Olive Oil for Rubbing the Squash
Salt and Pepper
1/2 Cup Water
3 Tbsp Butter
3 tbsp Flour
3 Cups Milk (2% or Whole)
1/2 Loosely Packed Fresh Basil Leaves
Salt and Pepper
1 1/2 - 2 Cups Shredded Mozzarella Cheese- depending on how cheesy you like it!
1/4 Cup Shredded Parmesan Cheese
6 No-Bake Lasagna Noodles
Olive Oil or Butter for Greasing Baking Pan

Preheat the oven to 350. Cut the squash in half and scoop out the seeds. Rub the cut sides of the squash with olive oil and sprinkle with salt and pepper. Place cut-side down in a baking dish, add 1/2 cup water, cover and bake until very tender, about 45-60 minutes. Alternatively, you can cook the squash covered in the microwave until tender, about 15 minutes. When cool enough to handle, scoop out the flesh, mash it up with a fork, and set aside.

Melt the butter in a medium sauce pan over medium heat. Whisk in the flour and continue whisking for about one minute. Gradually add the milk, whisking the whole time to prevent lumps. Continue cooking over medium to medium-high heat, whisking constantly, until the sauce comes to a boil. Reduce the heat to low, and continue cooking until thickened a bit, about 5 minutes. Whisk often to prevent lumps. Remove from heat.

Put the basil leaves in a food processor and pulse 3 or 4 times to chop them up. Add about 1/2 of the sauce to the processor and process until the basil is well-incorporated. Return the basil-sauce to the rest of the sauce in the pan, and stir to combine.

Preheat the oven to 375

Lightly grease an 8 x 8 inch baking dish. Pour about 1/2 cup sauce in the bottom. Cover the sauce with 2 of the lasagna noodles. Spread 1/2 of the squash over the noodles. Sprinkle about 1/2 cup of mozzarella cheese over the squash. Repeat the layers : sauce, noodles, squash, mozzarella. Drizzle some sauce over this layer of mozzarella, cover with 2 more noodles, and pour the remaining sauce over top. Cover tightly with foil and bake until nice and bubbly and the noodles are soft, about 35-40 minutes. Remove from the oven. Take off the foil and sprinkle with the remaining mozzarella and the parmesan cheese. Return to the oven until the top is nicely browned, 10-15 minutes longer. Let sit for about 15 minutes before serving.

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Balsamic Beet Salad

2010-02-10T09:52:00.000-08:00

Continuing with the Valentine's Day theme, here is a very red side dish that can be served with any number of things, including roasted chicken.

1 Bunch Beets (about 1 1/4 - 1 1/2 pounds)
2 Tbsp Balsamic Vinegar
2 tsp Olive Oil
1 tsp Dried Oregano
Salt and Pepper to Taste

Scrub the beets well. No need to peel yet, we will get to that later. If your beets are small, you can cook them whole. If they are larger, you will want to cut them into smaller pieces for quicker cooking. Mine were about medium and I quartered them lengthwise.

Put the beets in a medium pot and cover with water. Bring to a boil, reduce to a simmer, and cook until the beets are tender. This will take about 30-45 minutes depending on the size of the beets. When the beets are tender (stab one with a fork or the tip of a knife to test for doneness), remove them from the heat and drain. Put some cold water in the pot with the beets to cool them down a bit and pull the skins off. They should slip right off. I like to do this with the pot in the sink.

Drain the beets and put them in a salad bowl. Cut them into slices or bite-sized chunks and pour the balsamic vinegar over them. Stir to coat with the vinegar, then add the remaining ingredients and stir again. Adjust seasonings as needed. Serve warm or at room temperature.

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Roasted Chicken

2010-02-09T01:00:00.000-08:00

Valentine's Day is this Sunday. If you haven't already arranged for a babysitter and made a reservation at your favorite romantic restaurant, chances are you'll be eating in this year. Between now and Friday look for recipes that can be mixed and matched for a simple yet elegant meal for you and your sweetie, whether they be a meat-eater or a meat-freer. First up, roasted chicken. This is so simple to prepare, yet always makes an elegant presentation.

Roasted Chicken

1 Whole Chicken
2 tsp Olive Oil
3-4 Cloves Garlic, Minced or Pressed
1 tsp Salt
1/2 tsp Pepper
2 tsp Fresh Herbs, such as Thyme or Rosemary
1/4 - 1/2 tsp Red Pepper Flakes, depending on how spicy you like things
1/2 tsp Paprika
1 Lemon, Halved
1-2 Sprigs Fresh Rosemary
1-2 Sprigs Fresh Thyme
1 or 2 Carrots
1 or 2 Stalks of Celery

Preheat Oven to 400

Remove and discard (or save for a later use) the giblets from inside the bird. Combine the olive oil, garlic, salt, pepper, herbs, pepper flakes and paprika in a small bowl. Place the carrot and celery in a roasting pan in such a way that the chicken can sit on top of them without touching the bottom of the pan. (Essentially, you want to use the veggies as a 'roasting rack' for the chicken. You can also use potatoes, onions, rutabagas, whatever you have on hand. This is a good use for veggies that are a bit past their prime.)

Place the chicken on top of the veggies in the roasting pan and rub it all over with the olive oil mixture. Put the cut-up lemon and remaining sprigs of herbs inside the cavity of the chicken. Roast in the 400 degree oven until done, about 1 1/2 hours. You can tell the chicken is done when a thermometer inserted in the thickest part of the thigh reads 170-175. Alternatively, you can give it the 'wiggle test'. Grab a hold of one of the legs (using a pot holder or paper towel) and wiggle it, if it feels like it would easily separate from the rest of the bird, it's done.

Let the chicken rest for at least 15 minutes before carving.

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Birchemuesli

2010-02-08T01:00:00.000-08:00

Here is a simple, yummy, quick and healthy breakfast idea for you. This is a basic recipe, but you can use any flavor of yogurt and whatever fruit you have on hand to change this up in many ways. And don't limit yourself just to breakfast, this dish has made an appearance or two on our dinner table on a busy night....

1 Medium Apple
1/2 Cup Old Fashioned Oats
1/2 Cup Yogurt

Optional Ingredients:

Sliced, Diced or Chopped Fresh Fruit
Raisins or Other Dried Fruit
Walnuts or Other Nuts

Grate the apple over a bowl on the big holes of a box or cheese grater. Stir in the oats and yogurt. You can eat it just like this, or refrigerate until the oats get a bit soft. Stir in additional ingredients as desired. I really like bananas, strawberries, and walnuts, but any fruit or nuts that you like would make great additions.

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Roasted Red Pepper Dip

2010-02-06T08:29:00.000-08:00

Here is a quick one that you can throw together in almost zero time, but is both tasty and healthy! And who couldn't use at least one more healthy choice in their Superbowl spread. It's so simple, in fact, I don't think it needs a printer-friendly version! Go ahead and double the recipe if you have a crowd to feed.

Roasted Red Pepper Dip

1 12-ounce Jar Roasted Red Peppers (The jar I bought had garlic cloves in it, too. The roasted garlic gave the dip a really nice sweetness)
Handful fresh Parsley leaves
1 Clove Garlic , if your peppers didn't come with any
Salt and Pepper to taste

If using fresh garlic, peel it and process in your food processor until finely minced. Drain the bell peppers (and garlic, if yours came with it) and add it to the food processor along with the parsley. Process until smooth. Stir in salt and pepper to taste. Transfer to a serving bowl and enjoy with cut up vegetables, sliced french bread, or crackers.

Olive Oil Crackers

2010-02-05T01:00:00.000-08:00

I have been wanting to make crackers for some time, but never got around to it. Until today. I needed to stay home due to some repairs taking place at home, and I needed something to go with the dip I was planning to make. And, of course, crackers go with whatever dips are being served on Superbowl Sunday, and I am sure lots of dips will be served that day!

I went looking around the 'net and came across this yummy sounding recipe. This was really fun to make and turned out great. I baked some whole sheets and broke them up, I cut some squares, and I cut 2 sizes of circles with biscuit cutters. I think my favorites are the whole sheets. I only seasoned with salt this time, but as with so many things, the sky really is the limit. Grated cheese, seeds, spices. You could sprinkle on whatever floats your boat just before popping these in the oven.

Adapted from a recipe by Heidi Swanson at 101 Cookbooks

Olive Oil Crackers

1 1/2 cups semolina flour
1 1/2 cups all purpose flour
1 teaspoon salt
1 cup warm water
1/3 cup extra virgin olive oil
Salt for sprinkling

Whisk together the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Alternately, feel free to mix and then knead by hand on a floured counter-top. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.

When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.

While the dough is resting, preheat your oven to 450F degrees.

When the dough is done resting, flatten one dough ball. Roll into a thin sheet with a rolling pin. You can bake the entire sheet and break into crackers later, or you can cut into shapes now. Either way, place the cracker(s) on a corn-meal coated baking sheet and sprinkle with salt. Bake until nice and brown, 8-10 minutes or so. Remove the crackers from the baking sheet and proceed with the remaining dough balls. You will want to let the crackers cool before eating them to get the maximum crunch.

'Homemade' Microwave Popcorn

2010-02-04T01:00:00.000-08:00

Popcorn is great snack food. It's healthy, inexpensive, and can be flavored in myriad of ways. This is a great way to make popcorn. It's certainly cheaper and healthier than the store-bought microwave popcorns, and once it's popped, you can doctor it up any way you like. The traditionalists out there will opt for melted butter and salt. Grated Parmesan cheese makes a nice addition, or chili powder, or whatever else floats your boat. I prefer mine with a spritz of cooking oil spray and a sprinkle of salt.

I have based this on an Alton Brown episode I saw once upon a time. Do not be alarmed by the staples in the bag. It really isn't a problem. I promise. I have been making popcorn this way for years. So pop up a bagful or three for your Superbowl party!

'Homemade' Microwave Popcorn

1/4 Cup Popcorn Kernels
1 Brown Paper Lunch Bag
2 Staples

Okay, so the bag and the staples are not really ingredients, but here's what you do. (And yes, I have had that stapler since the '70's.)

Put the popcorn in the bag.

Fold the bag over twice and secure with two staples.

Put in the microwave and cook however you normally cook microwave popcorn. My microwave has a 'popcorn' button which is what I use. I timed it today, and it took 1 minute 58 seconds to pop a batch. If you your microwave doesn't have a popcorn button, I would imagine setting it on high for about 3 minutes would do the trick. DO NOT walk away. There is nothing worse than the smell of burnt popcorn in your house or office. Once the popping has slowed to one pop every 2 seconds or so, it's time to turn off the microwave.

Tear open the bag carefully, and pour the popcorn into a large bowl. Season as desired and enjoy.

Garlicky Basil Cheese Spread

2010-02-03T01:00:00.000-08:00

Since the Superbowl is this Sunday, and people often gather and eat snacky foods when the Superbowl is on, I thought for the rest of this week I would post a few of my favorite party snacks. First up, Garlicky Basil Cheese Spread. This is really easy to throw together, looks pretty, and everyone loves it. Plus, it is much cheaper than the pre-made ones they sell in the grocery stores. This recipe is based on one I saw on the Kitchen Parade website several years ago.

Garlicky Basil Cheese Spread

2-3 Garlic Cloves (More if you REALLY like garlic)
1/4 Cup Loosely Packed Fresh Basil Leaves
1/2 Cup Walnuts or Pine Nuts
1/2 Grated Parmesan Cheese
8 Ounces Neuchatel Cheese

Pulse the garlic in a food processor until finely chopped. Add the basil and pulse 2 or 3 times, then add the nuts and process until finely chopped. Don't process too long, or you will get garlic and basil flavored nut butter! Add the cheeses and process until smooth. Serve with crackers, cut up veggies, and/or french bread.

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Braised Short Ribs

2010-02-02T01:00:00.000-08:00

I guess it must be winter, since I am preparing so many 'winter foods'. This is a great recipe that you can put together and then leave in the oven for a bit while you do other things. Read a book, play board games, enjoy a nice fire... You get the idea. It's also nice, since the oven is already on, to cook the side dish in the oven at the same time.

Braised Short Ribs

3 - 3 1/2Pounds Beef Short Ribs
1 tsp Salt
1 tsp Pepper
1 tsp Dried Thyme
2 Tbsp Canola Oil
2 Cups Onions, Diced
1/2 Cup Celery, Diced
1/2 Cup Carrots, Sliced
1/4 Cup Shallots, Diced
3 or 4 Cloves Garlic, Minced or Pressed
Salt and Pepper
Pinch of Dried Thyme
1 1/2 Cups Beef Broth
2 Bay Leaves

Preheat the oven to 350

Trim the excess fat from the short ribs. Season them with salt, pepper, and dried thyme. Heat the canola oil in a dutch oven over medium heat. Add the short ribs, in batches, and brown on all sides, about 8 minutes per batch. Remove the short ribs from the dutch oven and pour off all but about 2 Tbsp of the fat. Add the vegetables, pinch each salt, pepper, and dried thyme, and cook, stirring occasionally, until starting to brown, about 10 minutes.

Add the beef broth and bring to a boil. Return the short ribs and add the bay leaves. Bake, covered, until the ribs are tender and the meat is pulling away from the bone, 1 1/2 - 2 hours. Remove the ribs and tent with foil. Remove the vegetables to a bowl with a slotted spoon. Pour the broth into a gravy separator. Pour back into the pot, leaving the fat behind. Reduce the sauce over medium-high heat until syrupy, then add back the vegetables and short ribs. Serve over mashed potatoes, rice, or butternut polenta.

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Butternut Squash Polenta

2010-02-01T01:00:00.000-08:00

This polenta is really tasty. Polenta is really tasty on it's own without squash. And cooking it in the oven makes it a super simple dish to prepare. The addition of the squash just gives it an extra body and smoothness that makes it really special.

Butternut Squash Polenta

2 Cups Stock or Broth (Veggie or Chicken)
1 1/4 Cups Water
1 Cup Polenta
1 Tbsp Butter
1/4-1/2 Cup Parmesan Cheese
1 Medium Butternut Squash
Olive Oil for Rubbing the Squash
1/2 Cup or so Water
Salt and Pepper

Preheat the oven to 350

Cut in half and seed the squash. Rub the cut sides with olive oil and sprinkle with salt and pepper. Put cut-side down in a baking dish and add about 1/2 cup of water. Cover with a lid or foil, and bake until very soft, 40-60 minutes. When the squash is done cooking, remove it to a plate to cool, then scoop out the flesh, mash with a fork, and set aside. Alternatively, if you don't have room in the oven while the polenta is baking, you can cook the squash in the microwave: put in the halved, seeded squash and 1/2 cup water in a microwave safe dish with a lid or cover with plastic wrap. Cook on high for 10-15 minutes until very soft.

Butter an 8-inch square baking dish. Pour in the stock or broth and water. Stir in the polenta and 1 Tbsp of butter. Bake the polenta for 50 minutes. Remove from the oven and stir in the cheese. The polenta may be cooked at this point, if it is not, return it to the over for another 10 minutes.

When the polenta is done cooking, stir in the squash. Adjust seasoning as needed and serve.

Lasagna in a Mushroom

2010-01-29T01:00:00.000-08:00

Some time back I got the idea to stuff some big mushrooms with cheese somehow, but never got around to trying it out. Then lately I have been wanting lasagna or some other baked pasta and somehow this dish was born.

My son and I went back and forth on what to call it, and finally settled on:

Lasagna in a Mushroom

For the Sauce

1 tsp Olive Oil
1/4 Cup Minced Onions
1 Clove Garlic, Minced or Pressed
8 Ounces Tomato Sauce
Pinch Each Salt and Pepper
1 tsp Dried Oregano
1/4 tsp Dried Thyme
1/4 tsp Dried Basil

Heat the oil in a small sauce pan over medium-low to medium heat. Add the minced onions and cook until soft, about 5 minutes. Add the garlic and spices and cook and stir for about one minute. Stir in the tomato sauce, reduce heat to low, and simmer until the flavors come together, about 20 minutes.

For the Mushrooms

4 Portobella Mushrooms
2 Tbsp Balsamic Vinegar
1 Tbsp Olive Oil
Pinch Each Salt and Pepper

Preheat your oven to the highest broiler setting and place the top rack about 6 inches from the broiler

Remove the stems and gills from the mushrooms. Combine the balsamic vinegar, olive oil, salt and pepper in a small bowl. Brush over both sides of the mushrooms and set aside to marinate for about 10 minutes. Place the mushrooms 'gill'-side down on a baking sheet and broil until soft and beginning to brown on the edges, about 7-8 minutes. Remove from the oven and flip them over, 'gill'-side up.

For the Stuffing

1 Bunch Spinach, Leaves Only, Washed and Coarsely Chopped (Don't dry them, the water will help cook the spinach)
1 Cup Ricotta Cheese
1/4 Cup Shredded Parmesan Cheese
1 tsp Pepper
1 Tbsp Fresh Basil

Put the spinach leaves in a nonstick skillet over medium low heat, and cook until wilted and all of the moisture has evaporated, about 6 minutes or so. If you can't add the spinach all at once, add more as it wilts down. It will cook down quite a bit.

Combine the ricotta, parmesan, spinach, pepper, and basil in a small bowl.

Remaining Ingredients

4 Thin Slices Cheese, Fontina, Mozzarella, Muenster or other good melting cheese.
Chopped Fresh Basil for Garnish

To Complete the Dish

Lower the oven to 350

Spread 1/4 of the sauce in each mushroom. Top with 1/4 of the ricotta cheese mixture, and one thin slice of your melting cheese. Put the baking sheet back in the oven, and bake the mushrooms until heated through and the cheese has melted, 5-10 minutes. Remove from the oven and garnish with fresh basil. If your cheese is taking too long to melt (or you like it a bit browner), you can use the broiler to melt it, which should only take 1-2 minutes. Garnish with fresh basil.

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French Onion Soup

2010-01-27T01:00:00.000-08:00

Continuing with the theme of things that are good to eat when it's cold outside, I bring you French Onion Soup. There really isn't too much to say about this soup. It's yummy and satisfying on a cold day, and with the bread and the cheese in the bowl, it can really be a complete meal with just the addition of a salad, or some garlicky greens.

French Onion Soup

1 Tbsp Olive Oil
2 Tbsp Butter
8 Cups Thinly Sliced Onions
1/2 tsp Sugar
8 Cups Broth (Beef is traditional, but you could use chicken or veggie and still achieve delicious results)
1/2 Cup Dry White Wine
Pinch Dried Thyme
Salt and Pepper
8 Slices French Bread, Toasted
1 1/2 Cups Gruyere or Domestic Swiss Cheese, Grated

Heat the oil in a soup pot or dutch oven over medium heat and add the butter. Once the butter has melted, add the onions and stir to coat with the fat. Cook over low heat for 10 minutes, then add the sugar. Continue cooking over low heat, stirring occasionally, until the onions caramelize and turn a nice brown color. This will take about one hour.

Add the thyme and the wine, and cook for 5 minutes over low heat. Add the broth and simmer, partially covered, 30-45 minutes until the flavors are well blended.

To serve, ladle the soup into oven-proof bowls, add a slice of toasted bread to each bowl, and sprinkle with grated cheese. Place under the broiler until the cheese is melted and just beginning to brown, about 3-5 minutes. For easier movement in and out of the oven, you can place the individual bowls on a baking sheet and put the baking sheet in the oven.

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Crispy Kale Chips

2010-01-26T01:00:00.000-08:00

I learned how to make these kale chips last year after seeing many recipes for them online. It is one of those recipes that is almost too simple to call a recipe. These kale chips are so interesting. Delicious, salty and crispy. A great starter to a meal, or addition to any snack spread. Hrm....the Superbowl is coming up.

This is a basic recipe with salt as the only seasoning, and it is quite good, but feel free to experiment with other flavor combinations. I have made them with chili powder and cumin for a Mexican feel, or you could use curry powder, or just spice them up a bit more by adding a pinch of cayenne....

Crispy Kale Chips

1 Bunch Kale
1 Tbsp Olive Oil
2 tsp Salt

Preheat Oven to 350

Clean and dry the kale. Cut away any course stems, and cut the leaves into roughly 3-inch pieces. Toss the kale with the olive oil and salt. Spray a baking sheet with non-stick spray. Place the kale on the baking sheet in an even layer. Bake for about 10 minutes, turn with a spatula or tongs and bake 10 minutes more, until crisp and beginning to brown on the edges. Remove from the oven to a plate or platter. Or, if you are uncouth like me, eat straight off the baking sheet while the fried chicken cooks.

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Fried Chicken - Guest Post

2010-01-25T01:00:00.000-08:00

This is a guest post from my DH who made fabulous fried chicken tonight. Thank-you sweetie for a delicious meal and a wonderful post!

Once upon a time, the show 'Good Eats' used to be accessible. When Alton Brown started producing the it, he covered true classics of Americana cuisine that were accessible to the average cook. Over the years 'Good Eats' inspired me to try to try cooking Standing Rib Roast, Steak Au Poivre and brewing my own beer. As 'Good Eats' passed into the third season, the show began to wander further away from simple, accessible fare in the interest of novelty. While I rarely cook anything from 'Good Eats' today, the first two years of the Alton's geeky, instructional show were some of the most influential for me as a cook.

This Fried Chicken recipe came during the first two years of the show and it has always been a tasty treat. It fits right into my personal 'butter zone' of cooking in that you can start it, leave it alone for several hours (leaving you free to watch the NFL playoffs or run a few daily quests in WOW) and still have something tasty to eat.

Here is the recipe that Alton used for his Fried Chicken show:

http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html

Some notes:

* If you take the advice of 'seasoning liberally' keep in mind that the seasoning mix is mostly salt. The Fried Chicken I made tonight was tasty, but was too salty. I recommend using half as much salt as he calls for.

* I used smoked paprika instead of the Hungarian paprika. It was the bomb.

* You don't have to use shortening as the fry oil, but it actually makes a difference. The oil is so neutral that it allows the spices and the flavor of the chicken to shine through.

Melting shortening. Hmmm.

Seasoning. The buttermilk makes a wonderful binder for flavor.

Mmmmm. Fried food.

It's dark on the top. No, it's not burned. That's flavor.

Ta dah!

Meat Sauce for Pasta

2010-01-22T01:00:00.000-08:00

We've been having winter this week. Which for us means lots of rain, wind, cold, and more rain. This is another meal that's great for this kind of weather. Pretty simple comfort food for a cold, rainy night.

Meat Sauce for Pasta

2 tsp Olive Oil
1 Large Onion, Diced
1 Pound Ground Turkey
2 Cloves Garlic, Minced or Pressed
Salt and Pepper
2 tsp Dried Basil
1 tsp Dried Oregano
1/2 tsp Dried Thyme
1 28-Ounce Can Tomato Sauce
12 Ounces Button Mushrooms, Sliced
Carrot and/or Zucchini, Finely Grated (If you need to sneak veggies into your family)
Parmesan Cheese (Optional for Garnish)

Heat olive oil in a large saute pan over medium-low heat. Add the onions and cook until beginning to caramelize, about 10 minutes. Add the ground turkey and cook, breaking up with a spatula or wooden spoon until no longer pink. If your turkey is very fatty, spoon off some of the excess fat at this point. You want about 1 Tbsp of fat left in the pan with the turkey and onions. Add the garlic and salt and pepper to taste, cook, stirring, for about one minute. Add in the dried herbs, and stir to coat the meat and onion mixture. Add the tomato sauce and the sliced mushrooms. At this point, you can add in finely grated summer squash and/or carrots if it's summer and you have an abundance. Your family will never know. Unless, of course, they happen to walk into the kitchen and find you grating a zucchini over the sauce pot. Then they will know. Then they will strongly deny the fact that you have been grating zucchini into the pasta sauce for years. But that may be a topic for another entry...Bring to a simmer, cover, and cook, stirring occasionally, for at least 3o minutes; the longer the better. Serve over the pasta of your choice. Garnish with parmesan cheese as desired.

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Tortilla Soup

2010-01-21T01:00:00.000-08:00

I got this recipe from the Eating Well website, and it is one of the easiest soups I have ever made. It comes together amazingly quick and is yummy and healthy to boot. What more could you ask for?

Tortilla Soup

8 Corn Tortillas
2 tsp Canola Oil
3 Anaheim or Poblano Peppers (To Yield 1 1/2 Cups Diced)
1 Medium Onion, Diced
1 tsp Ground Cumin
1 Pound Boneless, Skinless Chicken Thighs, Cut Into 1-Inch Pieces
4 Cups Chicken Broth
1 14-Ounce Can Diced Tomatoes with Green Chilies
1/2 Cup Shredded Cheese (Cheddar, Jack, Pepper Jack or a Mexican Blend)
1/4 Cup Cilantro, Chopped

Preheat the oven to 400

Slice the tortillas into thin strips and arrange on a baking sheet. Spray with cooking spray and bake until lightly browned and crispy, 12-15 minutes.

Heat the canola oil in your soup pot over medium heat. Add the peppers and onion, and cook, stirring occasionally, until the onion begins to soften, 6-8 minutes. Add the cumin, and cook, stirring for one minute. Add the chicken pieces and brown for about 5 minutes, then stir in the tomatoes with their juice, and the chicken broth. Bring to a boil, reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Ladle into bowls and garnish with the tortilla strips, cheese and cilantro. !Buen Probecho!

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Dal

2010-01-20T01:00:00.000-08:00

I love Indian cuisine (as if there were a cuisine I didn't love), but until very recently it has been nearly impossible to get because there just weren't many Indian restaurants around. Thankfully, that is changing, but in the meantime I have had to learn to go it on my own. To that end I have learned to make a few Indian dishes, and this is one of them. This is a pretty basic, hearty vegetarian curry recipe, perfect for a cold wintry evening. Or a summer one if you're in the mood. Anyway, make this dish soon!

Dal

1 Tbsp Canola Oil
1 Large Onion, Diced
2 Cloves Garlic, Minced or Crushed
2 tsp Fresh Ginger (I like the stuff in the jar)
2 tsp Ground Coriander
1 tsp Ground Cumin
2-3 tsp Curry Powder
1/2 tsp Ground Cinnamon
1/2 tsp Chili Powder
1/4 tsp Cayenne Pepper (or to taste)
1 Potato, Cut into Bite-Sized Pieces (about 2 cups)
3/4 Cup Red Lentils
1- 14 Ounce Can Diced Tomatoes, including juice
1- 14 Ounce Can Coconut Milk
2 Cups Veggie or Chicken Broth
1 tsp Garam Masala
1 tsp Salt
1 tsp Brown Sugar
1 Cup Green Peas (Frozen is fine, no need to thaw)
2 Tbsp Chopped Fresh Cilantro

Heat the oil in a large sauce pot over medium heat. Cook the onions for about 10 minutes then add the garlic, ginger, and dried spices and cook, stirring, for about one minute. Add the potato and lentils and stir to coat with the spices. Add the tomatoes with their juice, coconut milk, broth, garam masala, salt and sugar. Bring to a boil, reduce heat to a simmer and cover and cook until the lentils and potatoes are very soft, about 30 minutes. Add the peas, and simmer, uncovered, about 5 minutes until the peas are hot. Stir in the cilantro and serve with rice and/or naan.

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Naan

2010-01-19T01:00:00.000-08:00

Naan

1 Package Active Dry Yeast
1/2 Cup Warm Water
2 Tbsp Sugar
1 1/2 Tbsp Milk
1 Egg
1 tsp Salt
2 1/4 -2 3/4 Cups Bread Flour

In the bowl of your mixer, dissolve the yeast in the water. Let stand until frothy, about 10 minutes. Fit the mixer with the dough hook and mix in the sugar, milk, egg, salt and enough flour to form a soft dough. Continue mixing for another 6-8 minutes until smooth and elastic. Alternately, mix the dough and knead by hand. Put the dough in an oiled bowl, turn to coat and cover with a damp towel. Let rise until doubled in size, about one hour.

Punch down the dough. Pinch off golf-ball sized pieces of dough and roll into balls. Place the dough balls on a plate or tray, cover with the damp cloth and let them rise until doubled in size, about 30 minutes.

Preheat your grill or grillpan. On a lightly floured surface, roll each ball into a thin circle using a rolling pin. Oil the grill. Put the dough circles on the grill and cook for 2-3 minutes until puffy and slightly browned. Turn and cook another 2-4 minutes. Continue until all the dough has been cooked.

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Chicken with White Wine Sauce

2010-01-18T01:00:00.000-08:00

I wanted to do something special for my sweetie, so I decided to make this, one of his favorite meals. I am very glad I did! We had a wonderful meal with candles and nice wine. It is also a great winter meal, and if you live anywhere near me, you also have 10 days of rain in the forecast, and this meal is a great way to end a rainy day.

Chicken with White Wine Sauce

2 tsp Olive Oil
1/2 Onion, Diced
1/2 Pound Button Mushrooms - About 3 Cups Sliced
2 Cloves Garlic, Minced or Pressed
1 1/2 tsp Dried Basil (Or more to taste)
Salt and Pepper
4 Chicken Thighs (Bone-in Skin-on) or Chicken Pieces of Your Choice
1/3 Cup Chicken Broth
1/3 Cup Dry White Wine
2 tsp Cornstarch
2 TbspBroth or Wine

Heat the olive oil in a saute pan or skillet over medium-high heat. Generously salt and pepper the skin side of the chicken pieces. Place the chicken skin side down in the hot oil. Salt and pepper the other side. Cook until nicely browned on the first side, 7-10 minutes. Turn with tongs and brown the other side, another 8 minutes or so. Remove the chicken to a plate and drain all but about 2 tsp of grease from the pan.

Add the diced onion and cooked about 7 minutes, until soft but not brown. Add the mushrooms and cook until they begin to release their juices, another 5 minutes or so. Add in the garlic and basil and continue cooking until most of the mushroom liquid has evaporated, 2-3 minutes.

Move the vegetables to the side of the pan and return the chicken pieces to the center. Combine the broth and wine and pour over the chicken. If you think you need more liquid, go ahead and add equal parts wine and broth. You want the liquid to come about half way up the chicken pieces. Bring to a boil, reduce heat, cover and simmer until tender and no longer pink, about 30 minutes. Combine cornstarch and broth or wine. Stir into the chicken and simmer until the sauce thickens, about 5 minutes. Serve over rice, noodles or polenta. Yum!

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Apple Muffins

2010-01-15T01:00:00.000-08:00

For the weekend, a quick but oh-so-tasty muffin recipe. Make these for breakfast this weekend, or freeze a batch for quick breakfasts or snacks during the week.

Apple Muffins

1 3/4 Cups All Purpose Flour
1/2 Cup Brown Sugar
1/4 Sugar
2 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon
Dash Ground Nutmeg
1/2 tsp Salt
1 Large Apple, Seeded and Finely Chopped (1 Cup)
1 Egg
6 Oz Vanilla Yogurt
1 tsp Vanilla Extract
1/2 Cup Applesauce
6 Tbsp Melted Butter

Preheat Oven to 350

Grease a muffin pan, or line with paper liners.

Combine the dry ingredients (Flour through Salt) in a large bowl. Stir in the chopped apple. Whisk the remaining ingredients in a separate bowl. Add to the dry ingredients and stir just until combined. Spoon the batter into the prepared muffin pan filling cups about 2/3 of the way full.

Bake in the 350 oven until lightly browned and a wooden pick comes out clean, 20-25 minutes. Cool in the pan for about 10 minutes. Remove to a cooling rack for further cooling, or enjoy now!

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