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Showing posts from February, 2010

02-20 Hoisin Turkey Rice or Quinoa

When I read some culinary mysteries, I really didn't think I would like the recipes but I liked DMD's. As I have made this for a few years, my favorite version has changed from the original recipe. I, of course, think its an improvement. =)

Bring to a boil:
2 c chicken stock
then add:
1 c wild rice blend OR combine brown & white rice OR quinoa
cover and reduce to simmer 15-20 minutes. (less is for quinoa)

In separate pan, lightly toast over medium heat, watching carefully:
1/2 c pine nuts
Set aside. This is optional, I have used sliced almonds, also.

Sauté:
sesame oil or canola oil
1/2 colored bell pepper
3 carrots, diced
when they are softened, add:
handful of deli turkey, cubed*
*OR Brown in separate pan:
1/2 - 1 lb ground turkey breast (make sure you read the label for breast meat)
then add to vegetables.
1/2 c edamame, thawed
and/or:
1/2 c petite peas, thawed
7 - 12 oz Hoisin Sauce (on the Asian aisle)
When heated through, add pine nuts and remove from heat.
Stir with desi…

02-19 A couple of Smoothies

These will be a good winter "pick me up"
They make one large smoothie each

Tropical Smoothie
1/2 c pineapple chunks
2 T chopped coconut (try to find unsweetened)
1/2 banana, cut into pieces and frozen
1/2 c fresh orange juice (or 2 spoonfuls of OJ concentrate & 1/2 c water)
Blend until smooth

Strawberry Smoothie
5 med-lg strawberries, frozen
1/2 banana, cut up and frozen
1 c milk
1 squirt of agave or honey
Blend until smooth.

02-18 Quick Marinara Sauce

Heat in saucepan:
1 6 oz can tomato paste
1 15 oz can tomato sauce
1 14.5 oz can tomatoes, stewed or chopped (Italian seasoned OK)
2 cloves (or 1 t minced in jar) garlic, minced
1 T Italian seasoning, to start
1 zucchini, chopped or shredded
1 yellow crookneck squash, chopped or shredded
Bring to a boil, then reduce to simmer about 20 minutes
Stir in:
1 large handful of baby spinach, chopped
Taste, add more seasoning and salt and pepper to taste.
You can make it without the squash and/or spinach
Add 1/2 - 1 lb ground beef, browned if desired
Throw in a handful of fresh basil leaves, too.
This is a basic sauce to use in recipes or on pasta.

02-17 Zucchini Lasagne

Haven't tried this yet but it looks good...

Bring to a boil
4 c water
Add
3 med. zucchini, sliced (about 6 cups)
Blanch for 3 minutes. Drain and rinse with cold water to stop cooking.
They should be just starting to turn tender.
Saute on med-hi until browned:
1 lb ground beef (optional)
2 garlic cloves
Stir in
2 c marinara sauce
1/2 t salt
1 T fresh basil, chopped or 1/2 t dried basil
1 T fresh oregano, chopped or 1/2 t dried oregano
Cook one minute and remove from heat.
Combine in bowl
2 c cottage cheese
3 T fresh parsley, chopped or 1 T dried parsley
2 large eggs
Beat with mixer until smooth
you will need 2 c mozzarella, shredded
Layer half of the zucchini slices in shallow baking dish
Spread half of cheese mixture and half of the meat/sauce
Sprinkle 1 c of mozzarella on top
Repeat with remaining ingredients.
Sprinkle top with Parmesan or Asiago is desired
350F 40 minutes

02-16 Cinnamon Apple Angel Food cake

In mixing bowl, beat:
1 1//2 c egg whites (its better to measure since eggs are all different sizes)
1 1/2 t cream of tartar
1/4 t salt
on med. speed until soft peaks form.
Add:
1 c sugar, 2 T at a time, beating well after each
Beat until smooth and glossy and stiff peaks form.
Add on low speed:
1 t vanilla
1/2 t almond extract
Combine separately:
1 1/2 c powdered sugar
1 c cake flour
then fold into egg mixture gently so the egg white stay poufy.
Use angel food cake pan or bundt pan
Bake on lowest rake at 375 F for 35-40 minutes until top is golden and cracks
Invert cake still in pan to cool
Loosen sides to remove and cool completely before adding glaze

Glaze
Melt
1/3 c unsalted butter
Stir in
2 c powdered sugar
1/2 t ground cinnamon
Slowly stir in
3 T apple juice
Remove from heat when glaze is thin enough to drizzle.
Drizzle over cake and enjoy!!

Next time I make this, I am going to add chopped apple to the cake....

02-15 Oatmeal

Here's the basics for oatmeal.

Use equivalents of 1 cup of oats added to 2 c water, boiling
Instant/Quick oats - simmer 1 minute, rest < 3 minutes
Rolled oats - simmer 5 minutes, rest < 3 minutes
Steel cut oats -(use 2 1/2 c water) simmer 20-25 minutes You can make it with milk for a creamy flavor or use Apple Juice.
For single serving, I usually put rolled oats in a bowl, add hot water on top of the oats, stir and let sit just a minute (while I go get a banana)
To make truly "instant" oatmeal, blend 2 T oats in processor to make a powder, then combine with 1/4 c of regular, 1 t sugar and 1/8 t salt.
Toppings: frozen berries, thawed if larger than Maine blueberries
a squirt of agave or honey
a generous sprinkling of cinnamon, nutmeg, etc.
A chopped up apple would be good, too.
Any fresh fruit...or dried fruit like cherries
Dad really likes it with golden raisins
B & E like it with maple syrup and brown sugar
Someone on the internet l…

02-14 Kylie's Olympic Cucumber Sandwiches

Cucumbers-
1 med. cucumber, scored with fork and sliced thin
Soak for 30 minutes in:
1/2 c cider vinegar
1 c water
Drain on paper towels before layering on sandwiches
Cheese-
Mix: 8 oz cream cheese, softened
1/4 c mayonnaise
1/4 t garlic powder
1/4 t onion salt
dash Worcestershire sauce
Bread:
any white firm bread, cut into slices
Construction:
Spread cheese on two slices of bread, layer cucumbers on one
Sprinkle with paprika, close sandwich and cut off crusts
Eat with scones and biscuits in your best British accent.
Even better while watching the Olympics =}

The cheese mixture is good on any sandwich so don't worry about having some leftover.

02-13 Quick Quinoa

Bring to a boil:
2 c chicken broth
1 c quinoa
Reduce to simmer and cover for 15 minutes

Saute:
1 T EV olive oil
1 small onion, thinly sliced
2 colored (yellow & red go nice) bell peppers, seeded and thinly sliced
for about 2 minutes, then add:
5 cloves garlic (about 2 1/2 t minced)
Saute for about 1-2 minutes more
Season with
salt and pepper to taste
Remove from heat and add:
20 leaves fresh basil, julienned sliced
cooked quinoa (from above)
Toss to wilt basil then sprinkle on top:
handful Parmesan cheese, grated
Tastes really good next to fish or chicken
About four servings,

Make this a main dish by sauteing chicken breast strips in olive oil for 5 minutes,
then continue on with the recipe starting at the onion.
I also added in a mirepoix (since many have peppers anyway) and it was good with more veggies but add more garlic, herbs or eat with Yumm sauce since it gets a bit plain

02-12 Swedish Blackberry Salad (Christmas Salad)

This recipe serves four but doesn't keep well so adjust serving size.
Place on platter or bowl:
Fresh baby spinach or mixed greens, rinsed and dry
Sprinkle on top:
1/2 c fresh bread, cubed
1/4 c blackberries, thawed and drained on paper towel if frozen
1/2 lb feta
1/4 c golden raisins
2 small white onions, thinly sliced (opt)

Serve with vinaigrette:
1/4 c olive oil
3T balsamic vinegar
2 T agave or honey
salt and pepper to taste

02-10 EB's Sloppy Joses (Jose descuidado)

Saute:
1/2 lb organic ground beef or chicken, cubed (free range/grass fed tastes SO much better)
1/2 colored bell pepper, cubed
1/4 red onion, chopped
When meat is no longer pink, add
1 T taco seasoning - see below for recipe or use packet
Stir and cook few minutes more, taste and add more seasoning if desired
Use as filling in a freshly cooked tortilla with
mango salsa, pico de gallo or whatever salsa
Fresh cilantro, tiny bit of sour cream and shredded cheese
Roll or fold it y hablas espanol durante la cena o tu almuerzo.

Taco Seasoning - makes amount = to 1.25 oz package
1 T chili powder
2 t onion powder
1 t cumin
1 t garlic powder
1 t paprika
1 t oregano
1 t sugar
1/2 t salt
Mix and store in dry, cool place.

02-09 Christmas Dilled Peas

Tilliherneet: Dilled Peas
Saute:
2 T unsalted butter
2 T green onions, chopped
Add:
1 bag/20 oz frozen baby green peas
Cook until tender but still very bright green. Add:
1 t dill weed
Stir one minute and remove from heat to add:
1/2 - 1 c Jarlsberg cheese, shredded (gruyere is good too or mild swiss)
As you know from Christmas eve these taste really great with mashed potatoes!

02-08 California Crepe Suzettes

For a change at breakfast-
Mix:
3 eggs
1 T water
3 T flour
1 T milk
pinch salt
Pour batter on griddle or flatest pan available the size of small plate - like a real crepe
Flip to cook other side to golden. You might get two out of this recipe.
Place on plate, add:
2 spoonfuls of cottage cheese
Roll crepe and sprinkle on top
Shredded cheese and a spoonful of raspberry (any) jam

This is the way my mom them when I was a little girl.
I think now they would taste good with any of our usual real crepe fillings.

02-07 Bri's Birthday Fettucini Alfredo

Boil salted water to cook
8-10 oz fettucini
Alfredo Sauce-
Heat over med-lo heat:
1/2 pint heavy cream
1/4 c unsalted butter, room temperature
Whisk as butter melts then add:
1/2 c freshly grated Parmesan
Continue to stir and add:
Freshly grated black pepper
Remove from heat and pour over cooked fettucini
Garnish with fresh parsley....if you have it
Add petite peas and thinly sliced ham or Canadian bacon
if you want to make it a one-pot meal instead of a side.
This sauce does not reheat well so this is a 2-3 person recipe.
You should halve it if you are the only one eating.

02-06 Guacamole

1 avocado, peeled, pitted and mashed with a fork
1 T lime or lemon juice (1/4 of lime/lemon)
1 tomato, chopped (1/2 cup-ish) Bri leaves these out of course...
1/4 small onion, fresh and minced or 1t onion powder
1 t garlic, fresh and minced or 1/2 t garlic powder
Stir and taste and add more of anything or everything until you like how it tastes.

I like adding a mango salsa or sometimes a dollop of sour cream
1 T fresh cilantro, finely chopped is really good but I know you haven't bonded with cilantro yet.
Add some heat with 1 fresh serrano chile, finely chopped
or a couple of jalapenos or sprinkle in crushed red pepper
Eat on top of anything in a tortilla or nachos...with enchiladas...etc.

02-05 Tandoori Chicken

This SO good and well worth the time...
To make marinade, mix: (it won't seem like enough but it will be)
2 T soy sauce
1 t ground cumin
1 t ground tumeric
1/4 t crushed red pepper ( its spicy so leave this out if you don't want it)
1 t orange zest
Mix well and add:
1 lb boneless, skinless chicken cut into strips/cubes OR cooked chicken, shredded
*If using raw chicken, marinate for 20-30 min. in fridge. Otherwise just set aside.
Make curry-yogurt sauce:
1/2 c plain yogurt
1/4 c tomato sauce
1/3 t curry powder**
1/8 t sugar
a bit of pepper
(really, it will be good!)Place in fridge.
=Prep carrots & onions - see below - while marinading/cooking chicken=
Cook chicken in 1 -2 t sesame oil About 3 min if cooked chicken, 8 min if raw. Set aside.
Saute:
1-2 T sesame oil
1 1/2 c julienne-cut carrots
8 green onions, sliced
for about 10 minutes, until tender.
Mix in chicken mix and
1/4 c fresh cilantro leaves, torn
Stir and remove from heat.
Serve on tortillas with spoonful of yogurt sauce and spoonful of
mang…

02-04 Yummy Garlic Bread

Slice lengthwise:
1 loaf of french bread
In container, melt:
1/2 to 1 stick (4T-8T) of unsalted butter (depends on how buttery you like it)
Mix in
2 cloves of garlic, minced (or more if you want)
Set loaf open/face up and brush butter mix across both sides
Let it soak in and keep brushing on more.
You can freeze some at this point for later. Just cook it longer if frozen.
Now sprinkle on:
Zest of 1 lemon (you know how much I love lemon!!) or less...
handful of chives, chopped (optional)
Parmesan or Asiago cheese, finely grated is optional and really good, too.
Bake 10-15 min at 350 F
You can brown it under the broiler a minute at the end if you want it crunchy
OR you can bake it first and then put the fresh lemon on.... or both.
Anyway you do it, it is delicious!!

02-03 Yakisoba

Easy Japanese stir-fry
In skillet add:
1 T sesame oil or canola oil
6 c sliced/chopped stir fry vegetables: carrots, cabbage, onions, celery, bean sprouts, etc.
OR 12 oz package of frozen stir fry vegetables, thawed
Cook veggies until crisp then add
1 lb fresh yakisoba noodles OR if using dry, boil them like pasta first then add to veggies
Add 1 cup tonkatsu sauce (asian aisle or homemade)
Stir well until noodles are heated through and veggies are tender and bright.

Quick Tonkatsu Sauce
1 c ketchup
5 T soy sauce
5 T Worcestershire sauce
3 T sugar

To make more complex Tonkatsu
add 3 T applesauce
5 T rice wine vinegar
5 T yellow mustard
1 t gr allspice
1 t garlic powder
1/4 t gr. clove

Experiment with different veggies and see what you like best.

02-02 What's for breakfast?

This isn't a recipe but a list, by request =), for breakfast ideas
The recipes, if not on here yet, will follow in the coming weeks.
Scrambled eggs with cheese & toast with agave (its lighter than honey and I love it)
Oatmeal with berries, agave, cinnamon...
Orange French Toast with citrus syrup
Millet with maple syrup and brown sugar or apples and cinnamon
Pancakes with applesauce
BLT -its actually good in the morning
PBJ toast
Real crepes
Oatmeal Pancakes
California crepe suzettes - my favorite when I was little
Quiche
Fruit Pizza
Omelettes
Eggs over easy with raisin bread toast
Bagel with cream cheese and ham/Can bacon
Cereal with nuts and flakes and berries
Muffins and milk/fruit smoothie
Yogurt Parfait
Poached egg with toast or made into an Egg McMuffin
Swedish Pancakes- gotta get lingonberry jam from IKEA
Japanese breakfast
Aebleskivers - but I am not sure if you can make these without the pan...
If you choose biscuits and gravy you don't have to eat until dinner =) haha
Baked french toast

02-01 Veggie Bean Soup

Over med. heat, place in saucepan:
6 oz bacon, chopped or real bacon bits*
Cook 5 min then add a mirepoix:
1 onion, diced
2 celery stalks, diced
2 small carrots, diced
Saute 5 minutes then add:
2 zucchini, diced
1 clove garlic, minced
Cook 3 minutes then add"
3 large tomatoes, diced or 1 14 oz can diced tomatoes with juice
2 15oz cans of Cannelini beans, drained and rinsed**
3 c chicken broth
1/2 t salt
pinch of ground black pepper
Bring to boil, reduce simmer for 10 minutes
Remove from heat and stir in:
6 c fresh spinach, chopped
1/4 freshly grated Parmesan or Asiago
Serves 6, but easy to halve

*If using precooked bacon or bits, add a bit of olive oil
**Almost any bean would work
I will try a colored bell pepper in the mirepoix next time
Original recipe by Jon Alston

01-31 Orange French Toast

Orange French Toast
In flat container (easier to dip bread in), Mix:
6 eggs
1 T vanilla
1/4 c fresh orange juice or 1 heaping tablespoon of OJ concentrate
generous sprinkling of cinnamon
Dip 6-8 slices of bread on both sides (challah, "french toast bread" but any will do)
place on hot griddle, flip over when golden. Serve when other side is golden.
Enjoy with syrup, jam, powdered sugar...etc.
I really like it with fresh strawberries

01-30 Bechamel Pasta, Quick and Baked

Bechamel Sauce: (Giada de Laurentiis)
Melt over med. heat:
5 T unsalted butter
Whisk in:
1/2 c flour
until smooth. Gradually add while whisking:
4 c warm whole milk (or warm 1/2 cream + 1/2 1%milk)
Simmer over med. heat, whisking constantly-10 min.
Sauce should be smooth but never allowed to boil
Remove from heat and add:
1/2 t Salt
pinch of ground white pepper, to taste
pinch of ground nutmeg, to taste
To save, cover and refrigerate up to 3 days.

To use:
Quick Bechamel Pasta (me)
Stir heated Bechamel sauce with
thinly sliced ham, Can. bacon or proscuitto
fresh/frozen petite peas
freshly grated Italian cheese (fontina, mozzerella, parmesan, asiago)
Pour over warm, cooked pasta
*Mckenna-I think the cheese addition will make it tastier for you

Baked Bechamel Rigatoni (my additions to Giada de Laurentiis')
Bring pot of salted water to boil for:
1 lb rigatoni or farfalle
Using 4 c hot Bechamel Sauce add:
1 t EV olive oil
1/2 c thinly sliced proscuitto/ham or Can. bacon
1/2 c freshly grated Fontina or Mozzerel…