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Showing posts from September, 2010

09-25 Italian Stuffed Peaches

Cut in half
5 peaches
Remove stones and some of the flesh to make the hole bigger, all but one.
Cut up that one peach into small pieces.
Place the intact halves in a baking dish with the flesh side up.
Place the cut up peach & scooped out pieces in a mixing bowl.
Crush:
4 almond cookies or other: vanilla, sugar, etc.
and add to peach pieces. Then add in:
2 egg yolks
2 T unsweetened cocoa powder
4 T sugar
Mix well and divide amongst the peaches in the baking dish. Piling up the mixture in the center of each peach half.
Dot each one with butter
Bake one hour at 325 degrees.
Serve with a touch of cream, whipped cream or vanilla ice cream.

09-24 Light & creamy linguine

This is sauce is used sparingly so seems lighter than alfredo and bechamel but very similar.

Cook 14-16 oz of linguine, fresh if possible and drain.
Reserve a little cooking water and stir to keep pasta from sticking if you are waiting for the sauce.

Sauté:
2 scallions or 1/2 onion, chopped
2 t unsalted butter
2 t olive oil
until softened, stirring occasionally.
Add
1 1/2 c peas, thawed if frozen
Stir to coat in butter sauce
Let them cook about 5 minutes
Add
1/2 c heavy cream
6-8 slices Canadian Bacon, cubed (or same amount of ham)
Stir and let cook 4-5 minutes
Pour over cooked, drained pasta and add
a couple of ounces of Parmesan cheese, grated
on top. You can also sprinkle some herbs on top.
Season with salt and pepper

This sauce is barely a coating so it makes it easier to save extra portions.
The cream doesn't end up separating like with an Alfredo.

09-23 Lemon garlic broccoli

I know.... but its good to have some ways to eat it, especially in season.

Steam about
2 c broccoli florets and peeled stems pieces, cut in same size pieces

Saute over med. heat:
1 clove garlic, minced
1 t unsalted butter
1 t olive oil
When garlic is softened, add:
1 1/2 T lemon juice
2 t capers, drained
a few olives, sliced
Heat until warm, just a couple of minutes then
pour over steamed broccoli and toss.
Season with salt and pepper, as needed.

09-22 Feta stuffed pears

Cut in half
2 pears
then scoop out seeds and stem
Sprinkle cavity with a bit of
sugar
salt
Fill the cavity with some
Feta, crumbled
and place a thin slice of
Parmesan
on top
Sprinkle with a bit of
olive oil
sugar
Place in a 350 degree oven for about 10 minutes, until cheese softens (won't look melted)
Drizzle with
Balsamic vinegar
before serving.

09-21 Minestrone soup

This is a light minestrone. Easy, though it needs some simmer time so its not quick.
You can easily add in some ham, chicken or Italian tempeh if you want more protein.

Sauté
olive oil
1 carrot, chopped
1 celery, chopped
2 sprigs of parsley, torn or snipped
about 10 minutes on low heat. Stir now and again.
Then add
1 zucchini, chopped
2 leeks, chopped
1 can (14.5 oz) tomatoes, chopped
Cook for another 10 minutes then add:
1 t dry or 1 T fresh rosemary
1 can (15 oz) cannellini beans, drained and rinsed
4 c vegetable stock or water if you are out
Bring all to a boil then add:
1/2 c rice (any kind)
simmer for another 15-20 minutes until rice is cooked.
Serve with fresh Parmesan and a little drizzle of olive oil.

09-20 Cool Cucumber salad

A perfect side on a hot day or with hot, spicy food.

Toss together:
1 cucumber, sliced very thin use a long European if possible-less seed and more flavor
1/4 - 1/2 c rice vinegar or lemon juice or white wine vinegar
1 T- 1/2 c sugar to taste
pinch of salt
dash of white pepper
Sprinkle the top with
cilantro leaves, torn or 4 T chopped fresh dill
Serve or refrigerate until serving.

The cilantro version is from Aarti Party and the dill version is Swedish.

09-19 Lassi

This is like a smoothie but an Indian version. So the recipe is from Aarti Party, of course.

In a blender, mix:
(or if you want one serving, use 1/4 of the ingredients and use the immersion blender)
1/2 c Greek yogurt (2%)
2 c strawberries, fresh or thawed-frozen
2 T sugar
1/4 - 1/2 c water (decide on thickness wanted)
2-3 fresh basil leaves
pinch of salt and freshly ground pepper
Serve with a garnish of basil leaf in a tall glass.

09-18 Pan-glazed Orange Tempeh

Make sauce by mixing together:
1 c orange juice
1 T ginger, minced
2 t soy sauce
1 1/2 T mirin
2 t maple syrup or agave
1/2 t ground coriander
2 cloves garlic, minced
Set aside

Prepare
10 oz tempeh or extra firm tofu, cut into bite sized pieces, pat dry
Fry tempeh in hot olive or sesame oil for 5 minutes each side
Pour OJ mixture into pan and simmer about 10 minutes, til it thickens into glaze.
Turn tempeh one more time or if using tofu, spoon sauce over tofu couple times
Serve with sauce drizzled on top, a squeeze of lime & a few cilantro or parsley leaves.
Serve on rice or another grain.


this is from 101cookbooks.com

09-17 Chicken Stew

This is an Italian dish EB wanted to make...we were out of olives so we just used zucchini...
He found this recipe in a kid's cooking book called The Silver Spoon.
The broth is very mild and tastes great but the chicken needs salt and pepper.

In oven proof baking dish with lid, over medium heat, melt:
1 T olive oil
1 T butter
When melted, add
about 8 small chicken pieces (thighs, breast or drumsticks)
salt & pepper each side
Cook on one side for 5 minutes.
Preheat oven to 325 degrees
Turn chicken over and cook for 3 more minutes
Remove from heat and add
1 can (14.5 oz) tomatoes, chopped with juices
1 can of water
1 1/2 c black olives, smashed
1 1/2 c zucchini, cubed
1 t brown sugar
Stir to combine and put lid on.
Place in oven for 40 minutes.
Sprinkle finished chicken with
4 or so leaves of Basil
a sprig or two of Parsley
Serve with fresh bread or any starchy side dish & a green salad.

09-16 Baked Ravioli

Just a nice twist on the usual way to eat ravioli

Sauté:
olive oil
1/2 onion, chopped
1-2 cloves garlic, minced
about 5 minutes, til softened, then add:
3/4 t Italian seasoning or oregano or thyme
1 can tomatoes, crushed or whole
2 small squash or zucchini (opt)
1 carrot, shredded (opt) or anything that would compliment the type of ravioli you chose.
Bring to a boil then simmer about 20 minutes.
Meanwhile, cook:
1 lb favorite fresh ravioli from the store
Drain and place in a square baking dish, pour sauce on top
then sprinkle on top:
3/4 c mozzarella, shredded
1/4 c Parmesan, grated
Place in freezer for another time if you want.
Bake (thawed) at 425 degrees about 15 -20 minutes til heated through & cheese is melted.

09-15 Lemony squash

In skillet, cook about 2 minutes:
1 zucchini, trimmed and cut into ribbons with thick slicer/peeler
1 yellow squash thinly sliced
2 T water
Transfer to bowl and drizzle with
1/2 t honey or agave
1 t olive oil
about 1/2 a lemon - zest
1 T lemon juice
1 T fresh dill chopped or 1 t dry dill
salt and pepper
Gently toss. Serve immediately.

09-14 Aussie Bites

Rumor has it the Aussie bites are not coming back to Costco.
This recipe is a combination of the best information I can find online about them.

Mix together:
2 c regular oats
2 c whole wheat flour
2/3 c brown sugar
1/2 c flax seed
3-4 oz unsweetened coconut
1/2 c sunflower kernels
1 c dried fruit (apricot, raisin, cranberry, etc. whatever you'd like)
1/2 t vanilla
Melt together
1/4 c honey or agave
2 sticks unsalted butter
set aside and mix together
1 t baking soda
2 T hot water
Then add this mixture to the honey mixture
Make a well in the dry mixture and pour in butter mixture
Mix well. Place about 1 T into mini cupcake tin
and bake at 350 degrees for about ten minutes.
These can be baked in a square pan, just bake longer and cut into squares after it cools.

09-13 48 Nutrious foods for under $1 a pound

I figure its time for another helpful list. This is Jeff Yaeger's list of inexpensive yet healthy foods. Some would need to be in season and on sale to fit in under a dollar a pound, but its a helpful list regardless. I took exception to the liver and the wine, so I reduced his list from 50 to 48.
* Apples — One a day keeps the cheapskate away.
* Asparagus — HUGE store special at 99 cents a pound during Easter week. I bought 10 pounds, blanched it, and then froze it.
* Bananas — Potassium for pennies.
* Barley — A tasty alternative to rice and potatoes.
* Beans — Canned or dried: kidney, pinto, navy, black, red, and many more.
* Bok choy — Steam and serve with a little soy sauce.
* Broccoli — Yes, a store special. Usually closer to $2 per pound.
* Bulgur wheat — Try it in pilaf or a tabbouleh salad.
* Cabbage — Green and red. I like mine fried.
* Cantaloupe — No, sorry, I can't; I'm already married.
* Carrots — Raw or steamed; rich in carotenes, a healthy an…

09-12 Japanese Curry

This is Dad's basic recipe. Substitute as much or as little as you want to. Its hard to mess it up.
For example, add green beans, blanched and substitute the sweet potatoes with regular ones.
When slicing, think of best size for chopsticks, that's the perfect way to cut the veggies.

Sauté the harder veggies first, like:
3 carrots, cut into cubes/diagonal chunks
1 sweet potato, diced
canola or sesame oil
When carrots are soften, add the softer things like:
1 onion, diced
1/2 -1 colored bell pepper, diced or thinly sliced
When the pepper is softened, add
1-2 c cooked chicken or tempeh or firm tofu, chopped/cubed
1 small package/block of golden curry
1 can light coconut milk
Let simmer until flavors are combined, veggies are soft & flavorful and you are starving.

09-11 zucchini chicken mole

Pureé in a processor or with a blender:
1 small onion, cut into quarters
3cloves garlic, peeled
1can New Mexico chiles
3 T toasted almonds
1can 14.5-oz fire-roasted tomatoes OR 2 fresh Roma tomatoes
1/2t dried oregano
1/2t ground cinnamon
1 corn tortillas OR 2 T yellow cornmeal
1/2c chicken broth
about 2 minutes until smooth.
Put mixture in skillet and stir constantly on Med Hi heat for 4 minutes,
then reduce heat to medium and allow to thicken - about 8 minutes
Stir in
1/2 c chicken broth
1lb zucchini, cut into half moons
1lb boneless, skinless chicken breasts, cut into 1/2-inch chunks OR cooked chicken
Cook about 5 minutes until zucchini soften and chicken is no longer pink.
Stir in
1oz semisweet chocolate chopped
1/2t salt
Stir until chocolate is melted.
Serve with tortillas or quesadillas.
You can use it as a filling or just eat it on rice, too.
This is my adaptation of a Good Housekeeping recipe

09-10 Grilled thyme zucchini

Heat broiler

Place side by side on silpat baking sheet:
1 zucchini, in thin lengthwise slices
Brush with
olive oil
and sprinkle with
salt
Broil just 2-3 minutes, until golden then remove from oven and turn slices over.
Return zucchini under broiler for 2-3 minutes more.
Remove and sprinkle with
fresh thyme, crushed or chopped
drizzle with a little oil if they seem dry.

This doesn't store well so only make what you will use.
Let herbs infuse for a few minutes before eating.

09-08 Mexi Pizza

Sauté
1/4 lb lean ground beef
when almost done (drain if necessary) add:
2 T taco seasoning
2 T water
Stir well and cook until liquid disappears
Remove from heat.

Layer meat and shredded cheese of choice on
puff pastry or pizza dough then bake
OR on tortilla or flatbread and then merely melt cheese under broiler
Serve with shredded lettuce, cilantro, chopped tomatoes and
salsa, sour cream, etc.

09-07 Carrot Cake

This adaptation is dense and moist.

Stir together:
2 c flour
2 t baking soda
2 t cinnamon
1/2 t salt
Set aside

In separate bowl, mix
3 eggs
2 c sugar
3/4 c canola oil
3/4 c plain Greek yogurt
2 t vanilla
until smooth then add flour mixture - mix on low until blended
Fold in
2 1/2 c carrots, grated
1 2o oz can pineapple, crushed and UNdrained or fresh with juices
1/2 c unsweetened coconut flakes
Pour into greased and floured pan - 9x13 rectangle
bake at 350 degrees for 50-60 minutes - check with toothpick

Cool completely before serving.

It can be frosted, if you want-

Cream Cheese Frosting
cream together:
1/2 c unsalted butter, softened
8 oz Neufchatel cheese, softened
Beat in
12 oz powdered sugar
1 t vanilla
until smooth then spread over cooled cake.

09-06 Quick Bruschetta

Combine in a bowl:
3 ripe tomatoes, diced
2 oz arugula or baby spinach, barely chopped
1 clove garlic, minced
1 t salt
1/2 t pepper
1 T olive oil
1 T balsamic vinegar
Let sit at room temperature for 1 hour then
place on top toasted baguette slices/crostini
Garnish with fresh mozzarella or parmesan

Perfect side with a meat or as a snack....

09-05 Lime Tilapia for tacos

Perfect for fish tacos but can be served by itself.

Whisk together:
zest of a lime
juice of a lime
2 cloves garlic, minced
2-3 T olive oil
salt and pepper

Then add:
3 fillets of Tilapia, cut into finger size portions
"massage" fish with the marinade
Let sit 15-30 minutes on the counter, no longer.
Place fish on Silpat/cookie sheet without the liquid, pat dry if too wet.
Broil 5-10 minutes until sizzling, golden and flaky.

09-04 Banana Pudding

Dad really liked this. Its a quick and simple Italian dessert.

Mix together
2 bananas, mashed (and you need a whole one for garnish)
1/2 lemon juice
4 T Mascarpone cheese
8 T Greek plain yogurt
4 T honey
Place in serving bowls.
Place a few slices of banana in each in dish and
Sprinkle each with a little bit of cinnamon.

09-03 Quick Crostini

If you are in the mood for toasted bread to dip or eat with something like hummus, this is nice.

Slice on the bias/diagonal
a baguette
Drizzle with
olive oil
Sprinkle with
a little salt
Toast under the broiler a couple of minutes, watch it!
Use as a base or just by itself with a meal.

09-02 Black Bean Hummus

This is a quick recipe for a dip or light dinner, picnic.. etc.

Process in blender/processor or with immersion blender
1 c black beans, rinsed and drained
2 T lemon juice
1 T olive oil
1 T white wine vinegar
1 clove garlic, minced
dash of cumin
salt and pepper
If its a little dry, add a bit more oil.
Let sit 15 minutes before serving.

Eat with crackers or crostini, baguette, etc.

09-01 Asian Noodle salad

Preheat oven to 425 degrees.
Get the steamer heating.
This takes separate tasks and then they are all put together at the end.

Dressing-
Mix
1/2 c soy sauce
1/2 c canola oil
1/4 c rice vinegar
1 T ginger, grated
1 clove garlic, minced
2 T brown sugar
Mix well and chill until needed.

Cook according to package directions:
1 lb soba noodles or angel hair pasta (1/2 whole grain)
Drain, and fry in
2 T sesame oil
turning often.

Mix
3 T sesame oil
2 cloves garlic
salt and pepper
Toss with
1 lb tofu, cubed OR shrimp peeled & deveined OR 1 lb chicken, cooked and cubed
Spread on silpat sheet and bake at 425 for 7-10 minutes (shrimp will be pink)
Toss with 1/4 c dressing and set aside.

Place in large serving bowl:
1/4 lb cabbage, chopped and steamed
handful of snow peas (or broccoli, chopped), steamed
1/2 colored bell pepper, julienned
1 med cucumber, cubed

Place fried noodles on top and add your tofu or shrimp, etc. Add dressing a little at a time and toss gently.
Go easy on the dressing, it goes a long way. You won…

08-31 Dilled Salmon

Combine:
1/8 c white wine vinegar
1 T fresh dill chopped
2 T olive oil
juice of 1/2 lemon
salt and pepper
Set aside as you prepare the fish.

Optional sauce -
2 c Greek yogurt
2 T Dijon mustard
1/2 t sea salt
1 T fresh dill
Let rest in refrigerator.

Rinse:
1 - 2 lbs salmon fillet
and pat dry. Lay fillet on 1/2 of a long piece of foil. Drizzle sauce on salmon.
Fold over the foil and seal the edges.
The fish can be refrigerated at this point for later.
Bake in 400 degree oven for 20 - 30 minutes until flaky.
Squeeze a bit of lemon juice over top before serving.

08-30 Herb seasoning for meat or veg

This herb seasoning is like a popular mix but without the overdose of salt.

Combine
2 T black pepper
1 T ground bay leaf
1 T gr allspice
1 T gr cloves
1 1/4 t gr cinnamon
2 t gr nutmeg
1 t dill or celery seed
Mix well and store in tightly sealed jar.
Good flavor on fish or chicken and veggies, including potatoes.
A nice change from Italian if you need something new.

08-29 Crispy Scandinavian waffle cookies

More of a cookie than a breakfast but with some fruit and milk, they could go either way.
These are traditionally heart shaped but a regular waffle iron works just fine.

Turn on your waffle iron.
Beat together:
1 1/4 c flour
3/4 c water
1/4 c heavy cream (you use more separately)
2 T sugar
2 t vanilla
2 1/4 t baking powder
1/8 t salt
In separate bowl, whip:
1 c heavy cream
when stiff, fold into batter
Spoon batter onto hot waffle iron and bake until golden - about 4 min.
Serve warm or cool with berries, jam and maybe a bit of sour cream or whipped cream

From Scandinavian Feasts by Beatrice Ojakangas

08-28 Greek Pasta Salad

Toss together:
12 oz shaped pasta, like Penne, cooked
2 c tomato chunks
1 med cucumber, thinly sliced
1/4-1/2 red onion, thinly sliced
1/2 - 1 c black olives, pitted & halved
1/2 - 1 c feta
You could add some shredded cooked chicken or
chopped romaine lettuce, also.
Pour on as much dressing as you like-
Whisk together:
1/2 c olive oil
1/2 c lemon juice
2 T fresh basil, torn or 2 t dry (opt)
2T fresh oregano, torn or 2 T dry OR dill
4- 6 cloves garlic, minced
1/4 t each salt and pepper
Serve cold and refrigerate a while before eating if possible to let the flavors out.

08-27 Tuscan Bean Soup

Sauté over med-hi heat:
2 shallots, cubed
2T unsalted butter
2 T olive oil
salt
until softened then add:
2 cans cannelini beans, drained and rinsed
1 sage leaf
4 c chicken stock
4 cloves garlic, minced
Simmer for about 10 minutes then blend with immersion blender
add over lo heat:
1/2 c heavy cream or creme fraiche
freshly ground pepper
and serve with ciabatta bread toasted with olive oil under broiler.

This is from Giada also.

08-26 Orange Spinach salad

Prepare dressing by mixing:
zest of 1/2 a lemon
juice of 1/2 a lemon
zest of 1/2 an orange
juice of 1/2 an orange (1 T )
1 t honey or agave
2-3 T canola oil
pinch of salt
Shake well and serve on a salad of
baby spinach
toasted slivered almonds
thinly sliced red onion slivers
a couple of orange segments.

There will be leftover dressing. Refrigerate, use as a marinade on some chicken or let come to room temperature so the oil is ready to mix for use as a dressing again.
This is from Giada

08-25 Asparagus Lasagne

This is a small lasagne and its Easy!- less than 30 minutes to make but needs about 25 minutes to bake. Its a nice change from our regular lasagne. EB doesn't like asparagus but Bri had seconds!

There are three layers-
#1Use a prepared pesto with tomatoes.
OR use the Costco pesto and add some tomatoes and pureé.
OR make a quick one by processing or using your immersion blender to pureé:
1 1/2 c basil leaves
2 c sundried tomatoes or 1 c fresh tomatoes
When pureed, add:
1/2 - 1 c shredded Parmesan
Set aside.

#2 Asparagus layer
Sauté until golden:
1/4 lb ham, chopped
Remove from pan and sauté:
1/2 onion, chopped
salt and pepper
2 cloves garlic, minced
After a few minutes, when soft, add:
a small fist size bunch of asparagus, chopped into 1" pieces, with tough ends removed
Sauté a few minutes until bright green and they are beginning to soften.
Now add:
1 -2 c Mozzarella, shredded
Stir and when melted, remove from heat and add:
12-15 oz cottage cheese

#3 Shredded Mozzarella and Parmesan for layers …

08-24 British Mashers

One variation on the mashed potato.
Eat them with toppings like a baked potato if you'd like.

British Mashers:
Bring to a boil in a covered pot of water:
2 russet or yukon gold potatoes, peeled and cut into chunks
4-6 baby red potatoes, cut into chunks
1 t salt
When boiling, reduce heat to simmer for another 15-20 minutes uncovered.

Meanwhile, combine in a saucepan:
1/8 c creme fraiche or heavy cream
1/3 c plain greek yogurt or buttermilk
3-4 garlic cloves, minced
Bring to a gentle simmer and stir occasionally while waiting for the potatoes.

When potatoes are soft enough to crush, drain well. Pour in half of the garlic cream.
Mash and, especially if the potatoes seem dry, add the rest of the cream. Do not over mash, leave them a bit chunky. If they still seem dry, add a little hot water to get desired "moist-ness."

08-23 Hoisin Marinade for salmon

This makes enough for about 3 salmon fillets

Combine:
3 T soy sauce
2 T Hoisin sauce
2 T olive oil
1 T lemon juice
2 garlic cloves, minced
1 scallion, minced
1 T ginger, minced or 1 t ginger powder
1/4 t gr pepper

Pour over salmon in sealed container. Refrigerate for at least 30 minutes but less than 6 hours.
Place salmon on Silpat cookie sheet & let come to room temperature for 30 minutes before cooking. Spoon marinade over top each piece of salmon.
Bake at 375 degrees for 20-25 minutes until fish flakes easily.
Serve immediately...