Thursday, April 30, 2009
I grilled an extra mushroom to throw in my salad for lunch the next day. The cous cous salad was even tastier the second day! It would also be a great dish to take to a pot luck.
Grilled Portobello Sandwiches with Goat Cheese
Portobello mushrooms (1 per person)
Bread for the sandwich - tonight I used ciabatta bread
Your favorite herbs and spices (I used dried basil and garlic powder)
Salt and Pepper
Fresh goat cheese, sliced into 1/4 inch rounds (1 per sandwich)
Heat your grill to medium heat (or you can also use a grill pan on your stovetop)
Wipe the mushrooms off with a dry towel or paper towel
Brush the mushrooms with olive oil
Season with salt, pepper, and herbs.
Grill 2-3 minutes per side
Warm sliced rolls/bread on the grill for 1-2 minutes
Place 1 mushroom on the roll, top with goat cheese and enjoy!
Cous Cous Salad with Sundried Tomatoes and Salami
1 cup of cous cous, prepared according to the box
Approximately 1/4 lb. of genoa salami slices, cut into quarters
1/8 cup of fresh parsley, chopped
A handful of arugula
1/4 cup sundried tomatoes, packed in oil
2 tablespoons of lemon zest
Juice of 1 lemon
Juice of 1 lime
2 tablespoons olive oil
A dash of red pepper flakes (one or two shakes from the jar)
Salt and pepper
Prepare the cous cous according to the directions in on the box
Remove from the pot and put into a serving bowl
Let cool to room temperature
Stack salami slices and cut into quarters
Chop parsley roughly
Chop sundried tomatoes into pieces about the size of the cut salami
Combine lemon zest, lemon juice, lime juice, olive oil, red pepper flakes, and salt and pepper to taste
Toss in the salami, parsley, sundried tomatoes and arugula with the room temperature cous cous Pour dressing over the salad
Toss to combine
Prep time: 10-15 minutes
Cook time: 5-10 minutes for the cous cous
Pot and lid, cutting board and knife, zester or small grater, measuring cups, tongs for tossing, serving dish, and serving utensils
Wednesday, April 29, 2009
Tuesday, April 21, 2009
Do you have a good weeknight meal that you'd like to share? Send it my way and I'll try it out and post the results!
Chili is one of the dishes that you can customize based on what you have on hand or who you are serving. I used ground beef, but you could easily use ground turkey, ground tofu, or just extra veggies. The method is the same for whatever ingredients you decide to throw in. This version had kidney beans, black beans, garlic, jalapeno, orange pepper, and red onions. For seasoning I used some salt, pepper, cilantro, chili powder, cumin, and a little green Tabasco sauce.
The basic cooking method is to heat oil in a soup pot and then sweat the veggies until they are soft. Then toss in the drained beans, canned tomatoes, and ground meat if you are using it. Bring it to a boil and then turn down to a simmer. Stir in the spices and then just keep warm until you are ready to eat. Easy and tasty!
On the side, I made a quick cornbread according to the recipe on the cornmeal container. It was pretty bland for my taste - it needed some extra salt. I put some honey on and sprinkled it with salt and it tasted fine.
The whole meal takes about 30 minutes - you can cook the chili while the cornbread is in the oven.
Monday, April 20, 2009
Chrain Beets and Horseradish
2-3 pounds fresh red or golden beets with tops still on
6-8 ounces fresh horseradish root
1 teaspoon salt or to taste
1/2 cup white wine vinegar or to taste
1/4 cup granulated sugar or taste
Preheat oven to 350 degrees.
Cut the tops off the beets, leaving about 1-1/2 inches of stem. Wrap the beets in foil with the stems showing
Bake red beats for 1-1/4 hours or Golden beets for 1 hour
While beets are cooling, peel horseradish root*
Slice horseradish into thin disks and put into the food processor
Add 1 cup water; process until horseradish is finely chopped (Stand back from the processor to protect your eyes)
Spoon the horseradish into a strainer, pressing out as much water as possible
Peel the cooled beats and cut into chunks
Place the beets in the food processor and process until fairly fine
Put the beets, horseradish, salt, vinegar and sugar into a large bowl and mix
Let sit for an hour or so, then adjust sugar, vinegar & salt to taste
Refrigerate for a day or longer
Readjust seasonings if necessary
Serve with gefilte fish
*Note: Before making this recipe, cut a small piece out of the root and taste it to make sure it is not bitter. Bitter horseradish root ruins the chrain. If you don't want to use raw horseradish, substitute 4 tablespoons of bottled white horseradish or to taste.
Faye's note: When I made this recipe, I cooled the beets overnight in the refrigerator and put it all together the next day. After processing the beets and horseradish separately and combining the rest of the ingredients, I processed everything together one last time to have a "finer" consistency.
Per 2- tablespoon serving: 13 calories; no fat; no protein; 3g carbohydrate; 2.5 sugar; 0.5 fiber; 67 mg sodium; no calcium; 60 mg potassium.
Lara's Roasted Turkey Breast
Fresh turkey breast
1 orange, zested and sliced
2-3 tbsp. of butter
A few dashes of poultry seasoning
A splash or two of orange juice
Preheat oven to 350 degrees
Sprinkle some olive oil on the bottom of a roasting pan
Arrange orange slices on the bottom of the pan
Rinse and pat the turkey breast dry
Place the turkey, skin side up on top of the oranges
Make a few slits in the turkey skin
Pour orange juice over the top
Rub butter and orange zest all over the top of the turkey, making sure to get it into the slits under the skin
Sprinkle with salt, pepper, and poultry seasoning
Bake for approximately 2 hours (until internal temperature is 170 degrees or indicator pops up)
If the turkey looks like its getting too brown, put a piece of foil over the top
Let rest for 15-20 minutes before slicing.
Prep Time: 10 minutes
Cook Time: Approximately 2 hours
Roasting pan, cutting board, knife, zester, measuring cups
Monday, April 13, 2009
Roasted Beets and Asparagus
5 golden beets
14 spears of asparagus
2 tbsp. olive oil + 4 tbsp. of olive oil
2 tbsp. balsamic vinegar
Preheat oven to 450 degrees
Spread kosher salt on a baking sheet (covering the sheet)
Place unpeeled beets on the baking sheet
Put in the oven for 45 minutes
While the beets are cooking, cut the woody ends off of the asparagus
When the 45 minutes are up, open the oven and place the asparagus around the beets (on top of the salt)
Return to the oven and cook for an additional 15 minutes
Remove from the oven and place the asparagus on a platter
Drizzle 2 tbsp. of olive oil over the asparagus + a pinch of the salt from the baking sheet
Cut asparagus into 2 inch pieces
Let the beets cool for about 5 minutes and then peel
I cut them into halves, and then half moon shapes
Place in bowl and toss with the balsamic vinegar and 4 tbsp. olive oil
Season with pepper
Arrange asparagus and beets on a serving platter and enjoy! I served this dish at room temperature. It was delicious!
Prep Time: 10 minutes
Cook Time: 1 hour (non-active)
Baking sheet, platter, bowl, measuring cups, tongs, serving utensils
Breakfast during Passover is always a hard one. I love to eat english muffins, bagels, cereal, oatmeal, etc. So this was my delicious Saturday morning breakfast. Matzo, kedem orange marmalade, and cream cheese. Quick and oh so unsatisfying. Sunday was matzo brei (no photos - it doesn't really photograph well).
Check out Amy's blog for the recipe (http://adouble.blogspot.com/2009/04/chocolate-toffee-matzos.html). I used dark brown sugar, salted butter, and semi-sweet mini chocolate chips. For the toppings I tried a few different things. I topped a few sheets with chopped pecans, left a few plain, and topped the rest with a delicious cinnamon sprinkle mix from pampered chef. Yum!!!
The last brisket recipe I made had beer - a definite no for Passover. So I substituted in Manischewitz Concord Grape wine, a Passover favorite. I stuck to the basic recipe proportions and techniques in Joy of Cooking to make this delicious meal.
5 lb. brisket
2-3 cloves garlic, minced
2 large onions, sliced into 1/4 rings
1/2 cup beef broth
1/2 cup concord grape wine (Manischewitz or Mogen David)
1/2 cup organic (K for P) smoky barbecue sauce (or k for p chili sauce)
Salt and Pepper
Preheat oven to 350 degrees
Trim excess fat from the brisket
Rub the minced garlic, salt and pepper all over the brisket (use your hands for the garlic)
Cut the onions and measure out everything you need for the recipe
Heat a few tablespoons of olive oil in a large heavy pot (with a lid) over medium heat
Put in brisket and sear for 4 minutes on one side
Flip over brisket and add onions to the pot, sear for 4 more minutes
Remove brisket from the pot and put it aside on a plate
Continue to cook the onions until they are browned, about 5 minutes
Add beef broth to the pot and scrape the browned bits off the bottom
Add brisket back to pot and add BBQ sauce and wine
Put the lid on the pot and place in the 350 degree oven
Cook for 2.5 hours
Cool in the pot and refrigerate overnight
When you are ready to serve, slice and return to the pot with the sauce
Cook at 350 degrees for 30 minutes
Prep Time: 10 minutes
Cook Time: Active - 15 minutes; Total 2-3 hours
Large heavy pot with lid, cutting board and knives, measuring cups, slicing knife and serving utensils
Thursday, April 9, 2009
Monday, April 6, 2009
1.5 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1.5 teaspoons cinnamon
1 cup sugar
10 ounce package or 1 and 1/4 cups frozen strawberries, thawed
2 eggs, well beaten
1/2 cup nuts chopped (optional)
1/2 cup cooking oil
Preheat oven to 350 degrees
Grease and flour a loaf pan
Sift dry ingredients together in a bowl
In a separate bowl, mix all liquid ingredients (including strawberries and a dash of orange juice)
Add liquid mixture to dry ingredients, stirring only enough to mix
Do not over mix - batter will be lumpy
Pour into loaf pan
Bake for 1 hour
Cool for 10 minutes and remove from pan
Note: if you use fresh strawberries, cut off the stems and slice them into quarters
Prep time: 10 minutes
Cook time: 1 hour
2 bowls, spatula, loaf pan
The glaze for the steak was soy sauce, rice wine vinegar, ground ginger, garlic, salt and pepper. The whole meal was topped with toasted sesame seeds. I cooked the steak on our indoor grill pan. It is a cast iron pan - smooth on one side and grill lines on the other. It fits across two burners on the stove. Quick and easy to clean - Josh's favorite feature.
I'm catching up on some past meals that didn't get posted. This meal was Josh's choice - from my Rick Bayless cookbook, Mexican Everyday. This is an easy meal to cook - a little cutting and then everything into the slow-cooker for 6 hours. Perfect for a Sunday dinner and plenty of leftovers for the week.
The recipe uses boneless chicken thighs, as they get very tender and juicy in the slow cooker. Simple preparation with a lot of flavor. Josh loved the results, I didn't like it quite as much (I'm not a huge fan of dark meat chicken).
The official recipe is "Slow-Cooked Chicken with Tomatillos, Potatoes, Jalapenos, and Fresh Herbs". That is all there is too it - just add onions, cilantro, and plenty of salt. You slice the potatoes, tomatillos, and onions into 1/4 inch rounds. You layer the ingredients and top each layer with salt. Start with onions, then potatoes, then chicken thighs, cilantro, tomatillos, and pickled jalapenos. Drizzle on a little of the jalapeno juice, cover and cook on high for 6 hours.
That's it! It's a one pot dish - meat, starch, and veggies.
One of my favorite dishes to order at Thai restaurants is Green Curry (with either tofu or chicken). It is usually packed with green peas, green beans, bamboo shoots, green peppers, and sometimes Thai eggplant. I omitted my least favorite veggies and came up with tonight's dish. Instead of rice, I used rice noodles that we had in the pantry.
I used a store bought green curry paste, you could always buy another type of paste and switch the veggies for your own variation. I used the suggested cooking method on the curry paste container and tweaked it a little.
Thai Tim's Green Curry Chicken
1.5 lbs boneless, skinless chicken breast
1/2 cup frozen peas
1/2 cup fresh green beans, cut into 1/2 inch pieces
5 baby bella (or white) mushrooms, cut into thin slices
1 13.5 ounce can of light coconut milk
2 tbsp. vegetable oil
2 tbsp. green curry paste (add more if you want it really spicy)
Handful of chopped parsley (or cilantro)
Heat a large skillet over medium heat
Add vegetable oil and curry paste and stir well, heat for about 30 seconds
Add diced chicken and stir, coating the pieces well
Add the can of coconut milk and stir
Simmer over medium heat for 5 minutes, stirring occasionally
Add all of the veggies and stir, cover with lid (or foil) and cook for 5-7 minutes until veggies are cooked and chicken is done
Stir in chopped parsley
Cook the rice noodles according to the package (boil for about 8 minutes)
Put a serving of noodles on the plate, top with a scoop of chicken, veggies, and sauce and enjoy!
Prep time: 10 minutes
Cook time: 10-15 minutes
Pasta pot, large skillet, sp
Starting Wednesday I'll be featuring some delicious Passover recipes!
If you are checking out the blog, I hope you'll sign up to follow it (scroll down on the right side). I'd love to see how many people are reading and try to take requests for new recipes.