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Showing posts from June, 2010

06-30 Thyme summer squash

Steam:
1 lb small summer squashs-crookneck, zucchini, pattypan, etc., cut into 1/4 " pieces
salt and pepper
When squash is tender, place in serving bowl and add on top:
2 t fresh thyme leaves
2 T olive oil
3 T pine nuts, toasted
Combine gently and serve.

06-29 Greek Potato Salad

Cook
1 1/2 lb red baby potatoes or other potato cut to size
You can put them in the microwave or quarter them and boil them for about 20 minutes
Place in large bowl and add in:
1 c plain Greek yogurt (thick-Trader Joe's is still the best I've found)
1/3 c red onion, minced
1/4 c black olives, halved or sliced (more authentic are Kalamata, but I just don't like 'em)
1/4 c cucumber, peeled and chopped
1 T lemon juice
1/2 c feta, crumbled
salt and pepper to taste
chopped fresh parsley
chopped fresh oregano
Combine well and refrigerate one hour for best flavor.

06-28 Cabbage Salad with mustard vinaigrette

Just a quick, simple salad to use up cabbage you may have left over from okonomiyakis.

lettuce, like Butter or Bibb but Romaine will work too
sliced red cabbage, any color is fine
1/4-1/2 c small onion, chopped fine
1/4 c scallions, finely chopped
3 hard boiled eggs, sliced
fresh peas or frozen baby peas, thawed
And any other veggie you have around you want to throw in...

Mustard Vinaigrette
3/4 c olive oil
4 T white wine vinegar
2 T lemon juice
1 t chives
1 t Dijon mustard (buy one from France, not the most known brand)
1 garlic clove, minced
1 T fresh parsley
1 t dried tarragon
Shake Well!

06-27 Coconut Cupcakes

Not being a cake person, I am surprised how many cupcakes I have liked lately...
This is my favorite so far that Ani has made for the Sheldon Cupcake Club
(they sell them for local charities).

Beat together:
4 eggs
1 3/4 c sugar
Then beat in:
1 c flour
1 c canola oil
1 t lemon juice
Then fold in:
1 c unsweetened, thinly shredded coconut
Pour into cupcake liners or silpat cupcake pan
Bake 350 degrees about 20 minutes

I recommend the Lemon Frosting:
Beat together:
8 oz neufchatel cream cheese
1 c powdered sugar
1 t lemon extract
Thin with milk if needed.

06-26 Penne spinaci

Cook al dente in salted water:
1 lb whole wheat or multi grain penne
reserve some cooking water to thin out sauce if needed

Meanwhile, combine until smooth:
3 garlic cloves, minced
2 oz feta
1 oz Neufchatel cream cheese
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Divide 6 ounces fresh baby spinach leaves- chop half and add to mixture and combine well.
Place other half of leaves in bottom of pasta bowl
Place hot drained pasta on top of leaves then pour on sauce mixture
Combine thoroughly, add reserved cooking water to thin slightly and top with:
2 T freshly grated Parmesan
salt and pepper to taste

This is a side dish but you can add some cooked chicken, ham or ... & even some other veggies to turn it into a quick entree

06-25 Veggies Provencal

Combine in large bowl:
2 colored bell peppers, sliced into 1/2" strips
2 zucchini &/or yellow squash, sliced lengthwise and cut into 1/4" chunks
2 ears corn, husked and sliced into 1/2 thick pieces or 1 c corn kernels
1/2 onion, sliced into 1/2 inch strips
2 c beans, white or kidney or navy
set aside
Mix together:
1 1/2 t herbes de provence
2 cloves garlic
2 T white balsamic vinegar
1 T olive oil
salt and pepper
Toss with veggies
Divide veggies into 3 foil pouches, careful to leave 2 inch space for steam and roll edges well.
Place on baking sheet and roast for 25 minutes in 350 degree oven.
When veggies are soft but al dente they are ready!

06-24 Italian "Salsa" Chicken

Start by making a reduction/glaze of balsamic vinegar, boil
1 c balsamic vinegar
over med. hi heat until reduced to thick sauce/glaze. (20 min or so)

Mix together
2 T balsamic glaze
3 sprigs of fresh oregano, chopped
3 sprigs of fresh basil, chopped
18 cherry tomatoes, various colors if possible, cut in half
1 t red pepper flakes, maybe even more if you like
3 cloves garlic, minced
1 lg shallot, minced or 1/2 small onion, minced
1 T olive oil
salt and pepper
Mix well and set aside

Heat oven to 400 degrees and in oven-safe skillet place:
2 T olive oil
3-4 boneless, skinless chicken breasts, "salted and peppered"
Cook 3 minutes, turn over and cook 3 more minutes
Then place skillet in oven and cook for 6 more minutes
Remove and slice breasts, drizzle salsa on top of chicken slices.

06-23 Cali Citrus salad

Toss together:
mixed baby greens
orange sections
avocado slices
red onion, superthin slices
toasted almond slivers

Citrus Dressing:
1/2 c olive oil
3 T white wine vinegar
1 T agave
1 t grated orange peel
salt and pepper to taste
Mix well and pour on salad...

06-22 Preparacion de los frijoles

Preparing beans for cooking:

Wash dried pinto or black beans well.
Place in deep pot and cover with 3 cups of water per cup of beans.
Bring to a boil and slowly add 1/4 t baking soda per cup of dried beans.
I was taught that this helps to "degas" the beans.
Remove from heat, skim off any foam and let stand one hour.
Add 2 more cups of water to beans, bring to a boil again.
Reduce, cover and allow to simmer one more hour. Reserve liquid if you want to mash the beans.
Add salt to taste, if desired.

Store in tightly covered in refrigerator for immediate use or place in freezer for future use.

06-21 Baked French Toast

Place in bottom of square baking pan:
1/2 loaf of french toast bread, cubed or cinnamon raisin bread might be good
Leave cubes in evenly distributed disarray.
In mixing bowl, whisk:
3 lg eggs
2 1/2 c milk
1 t cinnamon
3/4 c maple syrup OR 1/4 c agave, 1/4 t nutmeg & 2 t vanilla
1/4 t baking powder
Pour mixture over bread cubes.
Place in refrigerator for 1 hour or overnight covered.
Bake in 350 degree oven for about an hour

06-20 Easy Rosemary Chicken

Line rimmed baking sheet with Silpat or cover with foil
Distribute evenly on baking sheet:
4 small drumsticks or thighs
2 lg red potatoes, cut into wedges
1 red onion, sliced
Drizzle with
1 t olive oil
1 1/2 T fresh rosemary, chopped
1 T garlic, chopped
1/2 t salt and pepper
Toss to coat chicken and veggies evenly
Bake at 500 degrees for 15 minutes, remove from oven and turn over ingredients
Replace in oven for 15 additional minutes.
Drizzle with balsamic vinegar at serving.

Be sure to coat all well so it doesn't burn, drizzle with additional oil if necessary.

06-19 Mashed Butternut

Boil until tender:
1 Butternut squash, peeled, seeded and cubed
Drain and mashed with electric mixer or food processor
OR Cut squash in half, seed and bake cut side down in oven at 350 degrees for about 30 minutes
When tender, scrap out squash into mixer bowl then
Add:
1/2 - 1 c strong cheddar cheese, shredded like Medium or Dubliner
2 T unsalted butter
Mix until blended and serve
Salt and pepper to taste

06-18 Honey Mustard BBQ sauce

Saute 3-5 minutes over med. heat
2 T canola oil
1/2 red onion, chopped
add and reduce by 1/2 (let evaporate until half the amount of liquid)
1/4 c apple cider vinegar
add and cook one minute:
1/4 c brown sugar
whisk in the following and bring to a boil, then reduce to low:
1 c chicken stock
1/2 c honey mustard (just mix honey and mustard if you don't have prepared)
1/2 t allspice
1/2 t curry powder
Baste on chicken or other meat to grill. Baste each 5 minutes of cooking.

06-17 Pozole Rapido

This is the quick "cheater" version of the delicious traditional Mexican soup.

Saute
1 T canola oil
1 onion, chopped fine
2 cloves garlic, minced
Add in
1 T chili powder
4 c chicken broth
3 tomatoes, chopped with juices or 1 -14 oz can diced tomatoes
1 -14 oz can white or yellow hominy, drained and rinsed
Bring to a boil, then reduce to simmer and add:
2 t fresh oregano, minced
2 lbs /3 c cooked chicken, shredded
2 T lime juice
salt and pepper
When heated through, taste and serve with various toppings like
sour cream, cilantro, cheese, etc...

06-16 Risotto Primavera

Saute
4 T unsalted butter
1 onion, chopped fine
2 cloves garlic, minced
then add
1 1/2 c arborio rice
stir to coat rice, then add
1/2 c dry white wine
after alcohol evaporates, slowly add 1/2 c at a time
5 c chicken broth, warmed
Add the following veggies with the first input of broth
1/2 lb asparagus spears trimmed & cut 1 inch pieces
1 small yellow squash, 1/2" chunks
1 c frozen peas, thawed or fresh
Continue to add the broth, stirring until absorbed each time.
When all broth is absorbed, remove from heat and add:
1 1/3 c Parmesan, grated
stir and serve immediately.

06-15 Gnocchi Florentine

Boil
1 lb gnocchi (vacuum packed is best)
and reserve 1/2 c cooking water and discard the rest
Brown cooked gnocchi for 4 minutes in
olive oil
add 6 slices of ham, shredded
cook 4 minutes
add 2 garlic cloves, minced
cook 30 seconds
add 1/4 c toasted pine nuts
3/4 c Gorgonzola cheese, crumbled or substitute*
1/2 c reserved cooking water
1 t lemon juice
Stir well and remove from heat and stir in
2 oz baby spinach, chopped

We substituted Parmesan and feta and it was delicious!
This recipe serves 4 people, 5 if served with salad and another side... but it will leave them wanting more =)

06-14 Southwest Salad

Toast:
2 T olive oil
1 c frozen corn
1/2 t chili powder
salt and pepper
When corn is lightly toasted, remove from heat

Puree for dressing:
1 avocado
Juice of 2 limes
1/4 c fresh cilantro, chopped

Prepare salad:
1 can black beans or other
1-2 lbs chicken, cooked and cubed or shredded
1 small head of romaine lettuce, shredded
Add toasted corn and pour dressing atop.

06-13 Skillet lasagne

Saute:
2 T olive oil
1 onion, chopped fine
4 cloves garlic
1 28 oz can diced tomatoes
salt and pepper
Bring to a boil, then add
10 curly edge lasagne, broken into 2 inch pieces
1 small zucchini
1 small yellow squash
When squash is softened and pasta al dente, add:
1/4 c shredded fresh basil
1 c ricotta or cottage cheese (pureed)
When warmed through, serve.

06-11 Raspberries

The fam has their birthday dinners on here but mine is already listed - Baked Bechamel.
So I just decided that in lieu of a recipe, I would just remind you there really is nothing like fresh raspberries. They start appearing at the market this time of year. Just wash and eat them slowly, one by one, like candy.
If they are too tart, pour on a little cream or vanilla ice cream, if you must.
Eat with Lemon sorbet if you are living large, this is second only to just picked fresh.

Grandma I. used to hand us a bucket when we walked in if we didn't escape into the backyard fast enough when we went to visit her in the summer. She would say "I want to see more berries in your bucket than on your face!" But the work never lessened the treat for me, for I ate them anyway and was smart enough to not let her see me again until dinnertime.

06-10 5 Layer Dip

There are lots of variations of this type of recipe, it is very forgiving and flexible.
Some people put a layer of green onions in also.

Make a salsa by combining:
3 med tomatoes, chopped
1 small white onion or 2 green onions, chopped small
1/2 c cilantro leaves, chopped
1 T lime or lemon juice
salt and pepper to taste
or use a prepared fresh pico de gallo

Mix together:
2 ripe avocados, chopped
1 T lime or lemon juice
1/4 c cilantro leaves, chopped
season with salt and pepper
puree or leave chunky as you desire

Mash 1 c pinto beans or use refried
spread as bottom layer in glass casserole.
Then sprinkle on
6 oz grated cheese
Next layer the avocado mixture
Dollop on:
1 1/2 c sour cream
Top with salsa and serve with chips to dip.

06-09 Bean & Corn Salsa/Salad

This fresh, yummy salsa can be served as a salad or as a salsa with a side of tortilla chips.
It is great for a potluck, picnic or snack. When serving as a salad, drain before serving.
Chips with melted cheese or small quesadillas would be great with it as a salsa.
It makes A LOT so be prepared...

Combine in large bowl:
1 can/15 oz black beans, drained and rinsed
1 can/15 oz red beans, drained and rinsed
1 can/15 oz great northern (white) beans, drained and rinsed
(feel free to experiment with other beans)
1 - 1 1/2 c frozen corn
3 green onions, chopped
2 colored bell peppers, chopped small
Set Aside.

In small bowl, whisk together:
1/3 c canola oil
1/2 -1 c combination of fresh medium/mild salsa and a fruity salsa like Mango
1/4 c sugar
2-3 T cider vinegar
2 garlic cloves, minced or crushed
1/2 t gr. cumin
salt and pepper
Pour over bean mix, stir well and chill about 30 minutes.
Garnish with cilantro before serving.

If you want to use dry beans, place at least 1/2 c dry beans, cover with water and soak 3-…

06-08 Italian Tuna Bread salad

Toss together:
1 shallot chopped
1 handful cherry tomatoes, halved
pinch of salt to taste
1 can Italian tuna, drained (In oil if possible but regular works fine)
1 c white kidney beans, drained
1 handful olives, pitted and sliced
a couple handfuls of cubed crusty bread (Italian, French loaf)

Dressing-
Whisk together:
2 t Dijon
1 T balsamic vinegar
2 T olive oil
salt & pepper
Combine with tuna mixture and top with
fresh basil

06-07 Broccoli Cheese soup

Since the broccoli is ready in the garden, I have been scrambling to find ways to eat it that I like. Now, with this recipe, I am up to 3, yes, 3! ways that I really enjoy and look forward to eating my broccoli: the two broccoli salads and this soup.

Saute
1 T butter
1/2 med onion, green onion, or leek
Set aside.

In a large sauce pan, make a roux by melting
1/4 c butter and whisking in
1/4 c flour
When ball forms, continue whisking in
2 c whole milk or half & half
then when incorporated add
2 c chicken stock
Slowly bring to a boil, stirring at times to be sure milk doesn't burn
When soup is starts to thicken, add
1/2 lb fresh broccoli florets & pieces, bite-size
1/2 c carrots, sliced thin or julienned
1/2 c other veg that you want like mushrooms ....
Cook over low heat about 20 minutes until veggies are tender
Soup should be thickened, remove from heat and add
8 oz shredded sharp cheddar or Fontina...etc.
1/4 t nutmeg
salt and pepper
Stir and combine until cheese is melted. This tastes so go…

06-06 Potato muffins

In a muffin tin, layer slices of potato
sprinkle with shredded swiss cheese
and top with cream or whole milk
Bake 350 degrees for about 30 minutes.
You may want a bit of salt on them.

This works also with sweet potatoes but instead of cheese, sprinkle with brown sugar, shredded coconut and a little pat of butter.

06-05 Easy 4 step chicken

Got this from that Next Food Network Star show.
You will have to experiment with the amounts for your favorite...its a very flexible recipe.

Dredge in flour
2-3 boneless, skinless chicken breasts (or pork or thighs)
Saute over med heat, 3-4 minutes each side. Remove meat from pan and keep warm.
Add in 1/4 - 1/2 c chopped onions, leeks or green onions with some carrots and/or celery....
When they are soft, add
1/2 - 1 c chicken broth
1/4 - 1/2 c lemon juice or lime juice
Turn up heat to high and finish sauce with a T or 2 of unsalted butter
Pour sauce over cooked chicken and serve

06-04 Baked Sweet Potato

This tasted so good with one of our specialty salads! I like them better than the regular spud (sorry Megan!)

Bake a sweet potato just like a regular one
Poke holes with a fork and bake at 325/350 until tender to fork (45 minutes or so depending on size)
Split the potato open, then add some butter, brown sugar and a sprinkling of coconut.
Its like a light thanksgiving!

06-03 Breakfast wrap

Makes 2 wraps.

Chop 2 c packed baby spinach or 1 c frozen, thawed & squeezed
Cook over med-Hi heat one minute then add
3 eggs, beaten
salt & pepper to taste
Cook 3-4 minutes then remove from heat
Sprinkle with 1/3 c Mozzerella cheese, shredded
Serve in warm pitas, naan or other wrap of choice

This is a Whole Foods suggestion: substitute chopped broccoli or asparagus and adding sausage if you'd like.

06-02 Tamagoyaki

This is an egg dish that is then cut up to put on top of sushi or in a bento (lunch) box.
It is basically a side dish of egg that you can then pair with anything. This is a 4 egg recipe but easily halved.

Beat together:
4 eggs
1 T sugar
1 t mirin (Japanese rice wine that can be left out, it'll just be a little flat on flavor)
1/4 t salt
1/2 t light soy sauce, but dark will work, it will just darken the eggs

Heat skillet to med-lo. Then brush pan with oil.
Put in 2-3 T of the egg mixture in pan and allow it to coat bottom of pan. Cook gently. When top of egg starts to set but is not runny or cooked all the way (bottom will have cooked), gently roll the egg to one side of the pan. Add another 2-3 T of egg mix, lift the rolled egg so the new runny egg goes under it and repeat. This time roll the previous roll and newly cooked egg together in the opposite direction. Repeat, changing direction each time until all the egg is cooked. Be patient as the egg roll will become rubbery if cooke…

06-01 Kaeshi - soup base for Udon, etc.

This needs an explanation and notes!
Kaeshi is a soup base, a concentrate that can be stored in the refrigerator for a long time in a tightly sealed glass jar/container.
This recipe makes 6 c of concentrated soup base. You add desired amount of water and then add meat, veggies &/or noodles to create your soup. (see Udon recipe for basic idea)

The recommended ratio is one cup of base to one cup of water but we find it way too strong and salty, especially with traditional soy sauce so I recommend one cup of base to 3-5 cups of water. It can also be diluted with a veggie or chicken broth but it will taste different. Taste the soup while you are cooking to get it to your taste.
You can also use this base for a tempura dipping sauce with a ratio of one cup base to 5 cup water.
Another note is that this is the recipe for the Kanto region. Evidently in Kansai, they use one cup of sugar, so if you like it sweeter, feel free.

Kaeshi
Bring to a boil in saucepan:
3/4 c HonMirin (Japanese rice …