We invited our niece and her Dad over for dinner. Demonstrating that a) she knows Aunt Steph loves when she says that and b) this process is easier now that we have matching Girl Scout cookbooks, Cutie asked what she could make.
Usually I prefer to do the food myself - when I invite folks over, it's to have fun and great conversation
[Note: This rule is suspended for holidays, in which case you are welcome to bring a stuffed turkey, squash casserole for 12, or the pumpkin cheesecake that I can never get quite right but maybe you have a knack for it... ?]
But when the offer is from a kid who's going places with this "cooking" thing, it's a yes. Always.
Since we were having grilled chicken I flipped through the award-winning, on-all-the-talk-shows Girl Scout cookbook and picked out a few side dish recipes for her to choose from.
The watermelon salad was fabulous, and she did an A+ job on presentation. It could easily have been on a magazine cover as an example of summer yumminess - broad lettuce leaves lining the platter, watermelon and onion as the next layer, and feta cheese scattered prettily on top.
But even better was hearing all about how her year in sixth grade is shaping up. I sometimes can't believe how lucky I am to have two nieces and three nephews with such sweet, vibrant, funny personalities.
And that's worth saying a blessing over.
Watermelon Salad with Balsamic Vinaigrette
Carleigh & Lorrie, local Scout troop fundraising cookbook
Balsamic Vinaigrette (note: this makes a lot. When I make this I'm going to halve the dressing quantities).
1/2 cup balsamic vinegar
1/4 cup canola oil and 1/4 cup olive oil
1 Tablespoon Dijon mustard
1 Tablespoon honey
1 clove garlic, minced
salt & pepper to taste
Mix all, refrigerate until ready to serve.
Salad
1 medium seedless watermelon, cubed
1 red onion, thinly sliced
3/4 cup fresh mint, chopped (torn, or snipped with kitchen scissors, will work if a young cook doesn't use sharp knives yet)
8 ounces feta cheese, crumbled
[Cutie arranged all of this on a bed of dark green lettuce leaves. Deelish!]
In a large bowl or serving platter combine watermelon, onion, mint and cheese. Season with pepper. Pour dressing over salad, or pass dressing at the table.
Showing posts with label Vegetarian Option. Show all posts
Showing posts with label Vegetarian Option. Show all posts
Monday, August 20, 2012
Saturday, January 21, 2012
And the 2012 word is.....
People who are way more serious about blogging than me - probably because they're much better at it - decided they'd all choose a word for 2012. Something that embodies a goal, something that speaks to a quality to develop.
I was specially invited - as an adult who can read and write in English - to participate. See if you can figure out my goal from the following:
a) I'm eating leftovers for dinner.
b) I went to Lowe's today and didn't buy one.single.thing.
c) Tomorrow should be the last day I have paint splatters on my nails.
Possibly, you were thinking along the lines of beinga cheap-ass frugal as a worthy 2012 goal. And indeed it is, and it will probably be a by-product of my actual goal... which is to FINISH what I've started.
I'm surrounded by projects that range from too-started-to-pretend-it-isn't to done-except-for-the-last-15-minutes-that-would-make-the-already-invested-14-hours-really-be-worth-it. Is anyone nodding their head in agreement?
What does this "finishing" mean?
1. I have materials and I have plans. Those both need to make sweet, sweet love and become A Thing. For example - I have 4 Goodwill picture frames for prints I've purchased over the years. It's time these crazy kids got together, spray painted or whatever, and decided to hang out on my wall. Any wall. I'm not picky (much).
2. I throw out too much food - hence the leftovers as part of my sly teaser above. I need to FINISH what I cook. Good for the wallet, good for the earth. Sorry, but it's true - and in fact, it (curried chicken with brown rice) was delicious.
3. I'm REALLY looking forward to a time, probably not in the near future, but someday, when I can come home and not have a pile of Projects To Do all over the place, making me feel guilty and tired just by looking at them. Probably wishful thinking, but I can at least do better than I am now.
All that said, what - says the food blogger - is something I DID finish? Well a few things, actually, including a great end-table for our living room that gives much-needed storage, and this terrific frittata.
It was in Fitness magazine (which I finished reading all the way through, thank you) in September, 2010. And I finally got around to making it two weeks ago. Unlike other frittatas there are no potatoes, so it's a little more of a crustless quiche.
The best part is its adaptability. I try to get at least 10 different vegetables into our diet per week, so the asparagus here was perfect. I also added some sauteed country ham bits.
Variations to substitute for all the veggies:
Sundried tomatoes, spinach, and mushrooms (season with oregano). Mozzarella will work; personally, I love goat cheese with sundried tomatoes. Decadence!
Extra mushrooms (sauteed) and thyme (fresh if possible), maybe some smoked gouda
Corn, black beans, cumin (1/2 tsp, maybe?), cheddar or pepper jack instead of goat cheese, and a little hot sauce or chili powder
Kitchen Sink Frittata
Fitness magazine
6 eggs
6 egg whites
1 cup skim milk
1 cup sliced mushrooms
4 stalks asparagus, cut into 1- to 2-inch pieces on the diagona
2 cups arugula (or spinach)
2 ounces crumbled goat cheese
Preheat oven to 375 degrees.
Whisk together eggs, egg whites, and skim milk.
Mist a 10- or 12-inch ovenproof skillet with nonstick cooking spray. Sautee mushrooms, asparagus, arugula (or spinach) until veggies are tender, about 5 minutes.
Pour egg mixture over the top - don't stir - and sprinkle with goat cheese.
Bake for 20 minutes until golden.
I was specially invited - as an adult who can read and write in English - to participate. See if you can figure out my goal from the following:
a) I'm eating leftovers for dinner.
b) I went to Lowe's today and didn't buy one.single.thing.
c) Tomorrow should be the last day I have paint splatters on my nails.
Possibly, you were thinking along the lines of being
I'm surrounded by projects that range from too-started-to-pretend-it-isn't to done-except-for-the-last-15-minutes-that-would-make-the-already-invested-14-hours-really-be-worth-it. Is anyone nodding their head in agreement?
What does this "finishing" mean?
1. I have materials and I have plans. Those both need to make sweet, sweet love and become A Thing. For example - I have 4 Goodwill picture frames for prints I've purchased over the years. It's time these crazy kids got together, spray painted or whatever, and decided to hang out on my wall. Any wall. I'm not picky (much).
2. I throw out too much food - hence the leftovers as part of my sly teaser above. I need to FINISH what I cook. Good for the wallet, good for the earth. Sorry, but it's true - and in fact, it (curried chicken with brown rice) was delicious.
3. I'm REALLY looking forward to a time, probably not in the near future, but someday, when I can come home and not have a pile of Projects To Do all over the place, making me feel guilty and tired just by looking at them. Probably wishful thinking, but I can at least do better than I am now.
All that said, what - says the food blogger - is something I DID finish? Well a few things, actually, including a great end-table for our living room that gives much-needed storage, and this terrific frittata.
It was in Fitness magazine (which I finished reading all the way through, thank you) in September, 2010. And I finally got around to making it two weeks ago. Unlike other frittatas there are no potatoes, so it's a little more of a crustless quiche.
The best part is its adaptability. I try to get at least 10 different vegetables into our diet per week, so the asparagus here was perfect. I also added some sauteed country ham bits.
Variations to substitute for all the veggies:
Sundried tomatoes, spinach, and mushrooms (season with oregano). Mozzarella will work; personally, I love goat cheese with sundried tomatoes. Decadence!
Extra mushrooms (sauteed) and thyme (fresh if possible), maybe some smoked gouda
Corn, black beans, cumin (1/2 tsp, maybe?), cheddar or pepper jack instead of goat cheese, and a little hot sauce or chili powder
Kitchen Sink Frittata
Fitness magazine
6 eggs
6 egg whites
1 cup skim milk
1 cup sliced mushrooms
4 stalks asparagus, cut into 1- to 2-inch pieces on the diagona
2 cups arugula (or spinach)
2 ounces crumbled goat cheese
Preheat oven to 375 degrees.
Whisk together eggs, egg whites, and skim milk.
Mist a 10- or 12-inch ovenproof skillet with nonstick cooking spray. Sautee mushrooms, asparagus, arugula (or spinach) until veggies are tender, about 5 minutes.
Pour egg mixture over the top - don't stir - and sprinkle with goat cheese.
Bake for 20 minutes until golden.
Monday, January 9, 2012
Choppin' Broccoli
Back in the 80s we entertained ourselves with hair spray, some fantastically happy dance music, VHS tapes, and this little Saturday Night Live snippet:
http://www.hulu.com/watch/4195/saturday-night-live-derek-stevens-chopping-broccoli
Because if you're going for a big recording contract, you'd better bring it with the broccoli, yo.
The past few months have been rough and I could use some happy dance music, or happy anything, right about now. [brings back of hand to forehead, sighs dramatically] So thank goodness a) we have a radio in the kitchen and b) I've suddenly remembered that the kitchen is more than "the place where I keep the bananas."
TWO NIGHTS IN A ROW we had a real dinner at home (and I had the third at Cutie's house). We faux-breaded trout and had - did you notice the foreshadowing? - roasted broccoli. The original intent was to try a fab-looking recipe for broccoli & sun-dried tomatoes, but I pulled off a trifecta of forgetting to get sun-dried tomatoes for three consecutive shopping trips. [blushes modestly].
Having established already that broccoli and tomatoes go together, and that Parmesan goes with both broccoli and tomatoes, and there was half a container of cherry tomatoes that had about 6 hours of usability left, I halved the tomatoes and threw them in. I'm going to call it 1 cup in the recipe but, really, any amount (or none at all) will work.
ROASTED BROCCOLI AND TOMATOES WITH PARMESAN
based on Ina Garten's Parmesan-Roasted Broccoli
2 or 3 heads of broccoli - 2 pounds-ish
2 garlic cloves, peeled and thinly sliced
Salt & pepper
1/3 cup freshly-grated Parmesan cheese (yes, freshly grated. It is one of life's true and affordable pleasures to have fresh Parmesan and not the parmesan dust in the green can. Trust me.)
1 cup halved cherry tomatoes or grape tomatoes
1. Preheat oven to 425 degrees
2. Cut the head(s) of broccoli into clusters of florets, leaving an inch or two of stalk attached.
3. Put the florets on a baking sheet large enough to hold the broccoli, garlic, and tomatoes in a single layer. Drizzle 1 TBSP vegetable or olive oil over the veggies & garlic - toss to coat all veggies [2 notes - first, I usually line the pan with aluminum foil for faster clean-up. Two, combining oil and veggies is easier in a smallish bowl than on a big baking sheet. It dirties another dish, but it does a much better job of coating the vegetables so that they don't burn.]
4. Sprinkle with salt and pepper.
5. Roast for 20 - 25 minutes, until florets are crisp-tender. They will be a little browned.
6. Remove the baking sheet from the oven and toss veggies with Parmesan. A sprinkle & a stir, then again, then again helps distribute the Parmesan and keeps it from melting into clumps.
We had this with fish, but it would work well with chicken, pork roast or pork chops (especially if they have oregano), or pasta with red sauce. Enjoy!
http://www.hulu.com/watch/4195/saturday-night-live-derek-stevens-chopping-broccoli
Because if you're going for a big recording contract, you'd better bring it with the broccoli, yo.
The past few months have been rough and I could use some happy dance music, or happy anything, right about now. [brings back of hand to forehead, sighs dramatically] So thank goodness a) we have a radio in the kitchen and b) I've suddenly remembered that the kitchen is more than "the place where I keep the bananas."
TWO NIGHTS IN A ROW we had a real dinner at home (and I had the third at Cutie's house). We faux-breaded trout and had - did you notice the foreshadowing? - roasted broccoli. The original intent was to try a fab-looking recipe for broccoli & sun-dried tomatoes, but I pulled off a trifecta of forgetting to get sun-dried tomatoes for three consecutive shopping trips. [blushes modestly].
Having established already that broccoli and tomatoes go together, and that Parmesan goes with both broccoli and tomatoes, and there was half a container of cherry tomatoes that had about 6 hours of usability left, I halved the tomatoes and threw them in. I'm going to call it 1 cup in the recipe but, really, any amount (or none at all) will work.
ROASTED BROCCOLI AND TOMATOES WITH PARMESAN
based on Ina Garten's Parmesan-Roasted Broccoli
2 or 3 heads of broccoli - 2 pounds-ish
2 garlic cloves, peeled and thinly sliced
Salt & pepper
1/3 cup freshly-grated Parmesan cheese (yes, freshly grated. It is one of life's true and affordable pleasures to have fresh Parmesan and not the parmesan dust in the green can. Trust me.)
1 cup halved cherry tomatoes or grape tomatoes
1. Preheat oven to 425 degrees
2. Cut the head(s) of broccoli into clusters of florets, leaving an inch or two of stalk attached.
3. Put the florets on a baking sheet large enough to hold the broccoli, garlic, and tomatoes in a single layer. Drizzle 1 TBSP vegetable or olive oil over the veggies & garlic - toss to coat all veggies [2 notes - first, I usually line the pan with aluminum foil for faster clean-up. Two, combining oil and veggies is easier in a smallish bowl than on a big baking sheet. It dirties another dish, but it does a much better job of coating the vegetables so that they don't burn.]
4. Sprinkle with salt and pepper.
5. Roast for 20 - 25 minutes, until florets are crisp-tender. They will be a little browned.
6. Remove the baking sheet from the oven and toss veggies with Parmesan. A sprinkle & a stir, then again, then again helps distribute the Parmesan and keeps it from melting into clumps.
We had this with fish, but it would work well with chicken, pork roast or pork chops (especially if they have oregano), or pasta with red sauce. Enjoy!
Saturday, January 1, 2011
Dressing Up
Tech Girl joined us for Christmas dinner a few weeks ago; we used the Emeril's Caribbean Chicken recipe for turkey and OH MY GOD. It was amazing, and the resulting turkey stock even more so.
Since we've been roasting chicken lately, I needed to dress up the side dishes a little. Plain roast chicken and plain steamed veggies - even if a nice glass of wine is also part of the deal - is just a little austere. Enter Clean Eating (Eating Clean?) magazine - not my usual purchase, because of their use of more ingredients (e.g. "teff flour") than I care to inventory in my kitchen. But they had this keeper of a veggie dish.
Sauteed Green Beans & Carrots with Dill and Horseradish
1 tsp olive oil
1 medium shallot, finely diced
3/4 lb green beans, trimmed (cut in half, if very long)
2 medium carrots, peeled and julienned
1 large orange, zested and juiced, divided
6 - 8 sprigs fresh dill, chopped - about 2 tbsp (I skipped this part)
1- to 2-inch piece horseradish root, peeled and freshly grated (nope - it was way pricey), or 2 TBSP all-natural prepared horseradish (that's more like it)
Salt and fresh ground black pepper, to taste
Heat oil in a large saute pan over medium-high heat. Add shallot, beans, and carrots and saute, stirring often, until tender (3 - 4 minutes).
Add orange juice to pan and stir once. Cover pan with lid and steam for about 2 minutes. Remove pan from heat, add orange zest, dill, and horseradish. Season with salt and pepper. Serve immediately.
Since we've been roasting chicken lately, I needed to dress up the side dishes a little. Plain roast chicken and plain steamed veggies - even if a nice glass of wine is also part of the deal - is just a little austere. Enter Clean Eating (Eating Clean?) magazine - not my usual purchase, because of their use of more ingredients (e.g. "teff flour") than I care to inventory in my kitchen. But they had this keeper of a veggie dish.
Sauteed Green Beans & Carrots with Dill and Horseradish
1 tsp olive oil
1 medium shallot, finely diced
3/4 lb green beans, trimmed (cut in half, if very long)
2 medium carrots, peeled and julienned
1 large orange, zested and juiced, divided
6 - 8 sprigs fresh dill, chopped - about 2 tbsp (I skipped this part)
1- to 2-inch piece horseradish root, peeled and freshly grated (nope - it was way pricey), or 2 TBSP all-natural prepared horseradish (that's more like it)
Salt and fresh ground black pepper, to taste
Heat oil in a large saute pan over medium-high heat. Add shallot, beans, and carrots and saute, stirring often, until tender (3 - 4 minutes).
Add orange juice to pan and stir once. Cover pan with lid and steam for about 2 minutes. Remove pan from heat, add orange zest, dill, and horseradish. Season with salt and pepper. Serve immediately.
Thursday, November 25, 2010
Nothing Short of a Snacktime Revolution, I Tell You
So it's Thanksgiving Day (have a Happy!), you've read 18 different turkey recipes and seen one too many perky skinny person talk about how they actually lose weight over the holidays. Dinnertime isn't when it usually is. You may be at the home of "that aunt" - the one with the feral cat collection and the off-limits basement. Or, you may be having a perfectly lovely holiday with good friends and loved ones and tasty treats - good for you.
In any event, one of this year's losses was my favorite not-very-salty, fancy-foofy microwave popcorn from the International Organic Artisinal Free-Range Yummy Store. It has been counterbalanced by one of this year's successes.
And by that I mean "popcorn in a paper bag." My new blogcrush, Cheaphealthygood, has a terrific post on making regular, plain ol' cheap popcorn in a regular, plain ol' cheap paper lunch bag.
One quarter-cup popcorn kernels.
Place in paper lunch bag and fold over top.
Put in microwave for 4 minutes. Stop microwave when rapid popping stops.
That sound you hear is the money climbing back into my wallet since it's not going to Yummy HQ in exchange for popcorn. For that, I'm thankful.
Happy Thanksgiving!
In any event, one of this year's losses was my favorite not-very-salty, fancy-foofy microwave popcorn from the International Organic Artisinal Free-Range Yummy Store. It has been counterbalanced by one of this year's successes.
And by that I mean "popcorn in a paper bag." My new blogcrush, Cheaphealthygood, has a terrific post on making regular, plain ol' cheap popcorn in a regular, plain ol' cheap paper lunch bag.
One quarter-cup popcorn kernels.
Place in paper lunch bag and fold over top.
Put in microwave for 4 minutes. Stop microwave when rapid popping stops.
That sound you hear is the money climbing back into my wallet since it's not going to Yummy HQ in exchange for popcorn. For that, I'm thankful.
Happy Thanksgiving!
Wednesday, January 6, 2010
Ideas
New year, new possibilities, new recipes. Let's all hope for good things.
I attacked it with Valspar spray paint and quickly realized that Valspar spray paint is awful and chalky and blotchy. So back to sanding, and back to Home Depot for some Krylon spray paint. Luuuurve Krylon. The table is just inside the front door, so the basket of rolled towels underneath the coffee table is for wet/muddy paws.
to there -
That said, it's well worth the time. I'm still on this ridiculous gluten-free thing, and rice is wonderfully starchy and creamy and gluten-free! Sweetie and I are doing a fitness challenge at our gym, and I felt no hypocrisy at all about making this dinner and being in the challenge. I don't generally feel hypocritical about indulging in a little snacky-treat, so maybe that's not a good barometer... anyway, this is really a wonderful, comforting dish on a COLD winter evening.
You can not use any kind of rice other than Arborio or carnaroli. Those two types of rice are the only two varieties that create their own creamy sauce that makes risotto what it is. Basmati or jasmine or brown or a-roni will not work. Sure, you could make a rice salad or something, but it's way not risotto.
1 28-ounce can diced tomatoes, with their juice
One of the best things to happen last year was that my creative juices started to flow. And not just in a circle, but actually down to hands and feet where they become action. I took my mid-90's Pier 1 box-on-a-frame coffee table out of the basement and, via magic, turned it from this (on the deck, just moments away from beginning a miraculous transformation)
To this, with power sanding and a doo-dad from Lowe's and carpenter's glue...
to this. Voila!
I attacked it with Valspar spray paint and quickly realized that Valspar spray paint is awful and chalky and blotchy. So back to sanding, and back to Home Depot for some Krylon spray paint. Luuuurve Krylon. The table is just inside the front door, so the basket of rolled towels underneath the coffee table is for wet/muddy paws.
Oh, and the dark candle-holder on top of the coffee table was a $4 find at the Step-Up Society (on Monroe, for those of you in Atlanta). It was bright, screamin' red with classy-brassy accents and weird faux-distressing when I bought it. Spray paint on oil-rubbed bronze is a wonderful, wonderful thing.
This was the Year of Spray Paint. The god-awful brass/walnut ceiling fan in the guest room? It's now a crisp, fresh, very liveable white. The SHINY faux-gold picture frame with the 1980s pastel print? Spray-painted the frame espresso brown, kept the glass & neutral matting, and replaced the print with a historic one that we needed to frame. This was an $8.50 project via Goodwill instead of a $75 custom framing job.
And fabric. I took the dining room chairs from here -
to there -
Also a great idea, this one Sweetie's.
Know what this is? It's probably a quick escort out of the security line at the airport, for one thing, but it's GENIUS. It's an empty prescription bottle with Sweetie's I-pod earbuds. They don't get tangled, they don't get wrapped around anything else. Hell, they don't even get chocolated (were anyone to carry both an I-pod and emergency chocolate in their bag... I never would, of course...).
One of my goals for the new year is to plow through the ENORMOUS pile of "to try" recipes I've accumulated over, well, longer than I care to think about.
I love Everyday Food magazine and, after my gift subscription from TechGirl ran out, I re-upped myself*. Now maybe (maybe??) in Martha's world is risotto an "everyday" dish, but around here it's for weekends/vacation days only.
That said, it's well worth the time. I'm still on this ridiculous gluten-free thing, and rice is wonderfully starchy and creamy and gluten-free! Sweetie and I are doing a fitness challenge at our gym, and I felt no hypocrisy at all about making this dinner and being in the challenge. I don't generally feel hypocritical about indulging in a little snacky-treat, so maybe that's not a good barometer... anyway, this is really a wonderful, comforting dish on a COLD winter evening.
Risotto can be tricky. If this is your first time making it be sure to have a back-up dish (leftovers, frozen pizza, whatever) to take the pressure and the starving off. Also, read the whole recipe before you start; always a good idea, but particularly important with this one.
You can not use any kind of rice other than Arborio or carnaroli. Those two types of rice are the only two varieties that create their own creamy sauce that makes risotto what it is. Basmati or jasmine or brown or a-roni will not work. Sure, you could make a rice salad or something, but it's way not risotto.
Tomato and Sausage Risotto
Everyday Food - November, 2006 (I told you I've been saving recipes for way too long)1 28-ounce can diced tomatoes, with their juice
1 TBSP olive oil (or canola oil if that's what you have; and if you only have $16/bottle olive oil, use the canola and save the pricey stuff for salad dressing or bruschetta)
3/4 pound sweet or hot Italian sausage, casing removed - I used the supermarket-brand Italian turkey sausage, and it was FAB. 3/4 pound was about 3 sausages. Precise weight is not at all important here. And if you're vegetarian, leave it out altogether.
1 small onion, finely chopped
1 cup Arborio rice (uncooked) - Arborio is the go-to for risotto, but carnaroli rice will also work
1/2 cup dry white wine - use chicken broth if you don't keep wine around
1 10- to 14-ounce bunch spinach, chopped, tough stems removed (or not... that's a little picky for me)
1/2 cup grated Parmesan cheese (freshly grated yourself if at all possible)
2 TBSP butter (a little gratuitous, if you ask me - and you're reading my blog, so yeah, I'm opining. 1 TBSP or less is fine)
In a saucepan combine the tomatoes, their juice, and 3 cups of water. Heat it until simmering. It is VERY important to keep it hot.
In a larger saucepan, heat oil over medium heat. Add sausage and onion, season with salt & pepper (or just pepper - the Parmesan and sausage both already have salt). Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened. Martha says 3 - 5 minutes, but mine took a little longer.
Add (uncooked) rice, stirring until well coated with liquid, a minute or two.
Add wine or 1/2 cup chicken broth, stirring until absorbed, about a minute. And "absorbed" means the rice no longer looks shiny-wet but has a thickened, sauce-like quality.
Add about 2 cups of hot tomato mixture AND NO MORE to rice. Stir and simmer over medium-low heat until rice is absorbed, a good 5 minutes or so. The picture below is right after an addition of tomatoes/juice that has not yet been absorbed. Also, a wooden spoon is great for this as it doesn't get hot.
Continue adding tomato mixture, ONE CUP AT A TIME, stirring until absorbed and then adding another cup. This is a lot of stirring and waiting, so here's how I cook:
Ahem.
*Amazon.com has a terrific deal right now on a year-long subscription to Eating Well for $5. I believe the deal is on for another few days - TERRIFIC cooking magazine.
After you've added more than half of the tomato mixture (one cup at a time), it's time to start taste-testing. If the rice crunches you're not done yet. When it reaches a nice, toothy consistency - creamy and not soupy, with the rice at cooked-rice-texture (you're a grown-up, you know what rice should be), you're ready to proceed. You may have some tomato mixture left over, and that's fine (you can always season it with a little oregano and basil, stick it in the fridge, and toss it with pasta later for a light lunch).
Remove the pan from the heat and add the spinach. Since spinach cooks down so much it's easiest to do this a few handfuls at a time, let it wilt, then add more.
Note that in the picture above the rice has a creamy coating; that's what you're looking for in a risotto.
Stir in Parmesan and, if you choose to use it, butter. If you're planning to have leftovers the butter will help keep the risotto from getting pasty on the later re-heat.
Stir in Parmesan and, if you choose to use it, butter. If you're planning to have leftovers the butter will help keep the risotto from getting pasty on the later re-heat.
Settle in, light candles, put on music, and be glad you're out of the cold and enjoying a healthful, tasty dinner.
Thursday, November 26, 2009
Waiting Until The Last Minute
'Tis Thanksgiving. And I'm in danger of losing my foodie cred because I'm not racing around with a turkey baster in one hand and the second of 8 sticks of butter in the other.
A variety of issues and events are keeping me out of the kitchen this year. I'm not entirely happy about it, but as long as Sweetie and I are healthy and together for the holiday, the rest is just details.
If you're looking for a spot of color among the table to break up the tan turkey and white potatoes and creamy green bean casserole, this is terrific. It's even healthy, and it can be thrown together at the last minute (which this is).
Cranberry Applesauce
Serves 4
Four peeled, cored, chopped apples - good saucing apples include Fuji, Golden Delicious,
1/4 cup of fresh or frozen cranberries
3/4 cup of water or apple juice (about a small juice box)
1/4 cup of sugar - start with 2 tablespoons, and add more if necessary. Alternative sweeteners (agave, Equal, etc.) can be used instead, just sweeten to taste.
1/2 teaspoon cinnamon
Combine all ingredients in a saucepan. Cover and cook over medium heat 15 - 20 minutes, or until apples are soft and cranberries have released juice. Allow to cool - during cooling, taste to check sweetness and add sugar (by the tablespoon) if necessary.
When cool, puree with in a blender or with a stick/immersion blender. For chunky sauce, simply mash with a fork.
This recipe can be easily doubled or tripled if you're hosting a large crowd.
A variety of issues and events are keeping me out of the kitchen this year. I'm not entirely happy about it, but as long as Sweetie and I are healthy and together for the holiday, the rest is just details.
If you're looking for a spot of color among the table to break up the tan turkey and white potatoes and creamy green bean casserole, this is terrific. It's even healthy, and it can be thrown together at the last minute (which this is).
Cranberry Applesauce
Serves 4
Four peeled, cored, chopped apples - good saucing apples include Fuji, Golden Delicious,
1/4 cup of fresh or frozen cranberries
3/4 cup of water or apple juice (about a small juice box)
1/4 cup of sugar - start with 2 tablespoons, and add more if necessary. Alternative sweeteners (agave, Equal, etc.) can be used instead, just sweeten to taste.
1/2 teaspoon cinnamon
Combine all ingredients in a saucepan. Cover and cook over medium heat 15 - 20 minutes, or until apples are soft and cranberries have released juice. Allow to cool - during cooling, taste to check sweetness and add sugar (by the tablespoon) if necessary.
When cool, puree with in a blender or with a stick/immersion blender. For chunky sauce, simply mash with a fork.
This recipe can be easily doubled or tripled if you're hosting a large crowd.
Thursday, June 11, 2009
Not THAT Kind of Blood Orange
My brand-new salad craving is heightening my fear that turning 40 will make me a Responsible Adult. Or, at the very least, cement my Old Enough To Know Better status. I'm filing for an extension since I'm clearly not ready.
Or perhaps it's just a continuation of the "sashaying to the beat of my own accordion" that I've pretty much always done. At least my newfound obsession, the dark chocolate covered pretzels at Trader Joe's - is keeping a sense of normalcy.
Over the weekend I threw some fish on the grill and made this tasty salad. Two things to work around - a) oranges and asparagus are generally not in season at the same time - sliced apples would work much better than the dry, styrofoam-y oranges I was able to get, and b) how the hell do you "shave" asparagus? They're skinny spears. You have to hold onto them somewhere. They're floppy. For the life of me I couldn't figure out how to pull that off without also pulling off a layer of skin.
Our chopped asparagus salad turned out just fine. The dressing is terrific. Thyme, which grows in my herb garden, substitutes just fine for tarragon, which I didn't plant.
Shaved/Chopped Asparagus Salad with Orange-Tarragon Vinaigrette
Vegetarian Times
1/3 cup raw hazelnuts or almonds
1 large shallot, peeled and minced (3 TBSP)
3 TBSP white wine vinegar (or regular white vinegar)
1 TBSP chopped fresh tarragon leaves (or thyme)
2 tsp. orange zest - about 1 orange
1 tsp. Dijon mustard
7 TBSP olive oil (I used 5)
1/2 pound fresh asparagus (8 to 10 medium-size spears)
6 cups mixed spring greens
2 navel oranges
[If using hazelnuts - preheat oven to 400 degrees. Place hazelnuts on baking sheet and toast 15 minutes, or until skins darken and split. Rub nuts between two towels until skins come off. Cool, then coarsely chop]
1. Whisk together shallot, vinegar, tarragon/thyme, orange zest, and mustard in bowl. Whisk in oil. Season with salt and pepper. I didn't whisk, I just combined everything in a cruet and shook it.
2. Peel asparagus into long, thin strands with a peeler. Then e-mail me a video about how you did it.
3. Toss with greens in bowl.
4. Peel oranges with knife, removing white pith. Slice between membranes, and cut orange segments directly into salad, letting juice drip into bowl. Toss salad with nuts and 3 TBSP dressing. Serve remaining dressing on the side.
Or perhaps it's just a continuation of the "sashaying to the beat of my own accordion" that I've pretty much always done. At least my newfound obsession, the dark chocolate covered pretzels at Trader Joe's - is keeping a sense of normalcy.
Over the weekend I threw some fish on the grill and made this tasty salad. Two things to work around - a) oranges and asparagus are generally not in season at the same time - sliced apples would work much better than the dry, styrofoam-y oranges I was able to get, and b) how the hell do you "shave" asparagus? They're skinny spears. You have to hold onto them somewhere. They're floppy. For the life of me I couldn't figure out how to pull that off without also pulling off a layer of skin.
Our chopped asparagus salad turned out just fine. The dressing is terrific. Thyme, which grows in my herb garden, substitutes just fine for tarragon, which I didn't plant.
Shaved/Chopped Asparagus Salad with Orange-Tarragon Vinaigrette
Vegetarian Times
1/3 cup raw hazelnuts or almonds
1 large shallot, peeled and minced (3 TBSP)
3 TBSP white wine vinegar (or regular white vinegar)
1 TBSP chopped fresh tarragon leaves (or thyme)
2 tsp. orange zest - about 1 orange
1 tsp. Dijon mustard
7 TBSP olive oil (I used 5)
1/2 pound fresh asparagus (8 to 10 medium-size spears)
6 cups mixed spring greens
2 navel oranges
[If using hazelnuts - preheat oven to 400 degrees. Place hazelnuts on baking sheet and toast 15 minutes, or until skins darken and split. Rub nuts between two towels until skins come off. Cool, then coarsely chop]
1. Whisk together shallot, vinegar, tarragon/thyme, orange zest, and mustard in bowl. Whisk in oil. Season with salt and pepper. I didn't whisk, I just combined everything in a cruet and shook it.
2. Peel asparagus into long, thin strands with a peeler. Then e-mail me a video about how you did it.
3. Toss with greens in bowl.
4. Peel oranges with knife, removing white pith. Slice between membranes, and cut orange segments directly into salad, letting juice drip into bowl. Toss salad with nuts and 3 TBSP dressing. Serve remaining dressing on the side.
Sunday, April 19, 2009
Making Changes
She didn't mean to be funny (I think), but one of the women in water aerobics last night said she liked the class because there's no shame in leaving early.
Honey, please. Wiggling my way out of PE was the first thing I did in kindergarten and the last thing I did before high school graduation. I am impervious to shame on the matter. Believe it or not, I was an incredibly fit kid from ballet, gymnastics, and swimming. Oh, and if I wanted to go anywhere I had to ride my bike (which also accounts for the pocky scar where I gravelled-up my leg... the elbow and face healed better).
But note that in those activities no one is throwing stuff at me. Tennis, volleyball, softball, basketball, soccer - all involve a spherical object at high speed (that HURTS) that must be struck and dodged at the same time. Not for cash, not for cookies, just for having done it. Ummm, no. Dance is an art and swimming is a survival skill. If dodgeball is a survival skill you need to carefully examine the choices you've made in life. In college I fulfilled the PE requirement with one semester of dance, and another of fencing, which I knew full well no one would ever ask me to participate in after work.
Were I a mother, I think I'd give Mary a run - or, more likely, a mosey - for the title of Worst Soccer Mom (her hilarious post on this can be found on her hilarious blog, here)*. As it stands, I'm a soccer aunt and that's WAY easier than being a soccer mom (although without politicians pandering to me which, frankly, I could use more of). Basically, if I show up I'm a hero.
Where was I? Ah yes, water aerobics. I LOVED the class, but I should've met it for drinks first before going all in on an hour-long class. The very fit, heavily-accented German instructor paced the edge of the pool, yelling "HAAAAAAAR FLUFFLE!" and heads would bob up and down. Then "FASTER!!!" and sure enough, everyone would bob double-time. Dutifully, I got twice as confused as I had been before. "Waaaaagggg rummin!" was next, and everyone scooted down to one end of the pool. I swear I'm not making this up.
But once she added the pantomime - and once my glasses-less self got close enough to see her - I was golden. And sore. But that's fine, because I'm envisioning my tushie toning and my legs sleeking. You do too know what I mean.
And as part of the Staring Down The Barrel of 40 program, I'm branching out on the vegetable recipes. It's been years since I made cauliflower - Sweetie doesn't care for it, and it's not one of those veggies that comes in a good one-person serving size. So with dinner over the weekend I made this yummy roasted cauliflower and some steamed green beans, so that we both had a vegetable.
The recipe calls for Parmesan, but I had Asiago and went with that. It was really good, although I didn't so much care for the leftovers.
*Mary and I went to high school together and re-connected on Facebook. She is a self-proclaimed "kitchentard", so I'm guessing she's not a stinkycheeser...
Roasted Cauliflower
Ingredients
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
1 lemon (I used bottled lemon juice)
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese (I used Asiago - no snobby culinary reason, it's just what I had in the cheese drawer)
Method
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Add garlic. Squeeze a lemon over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with Parmesan cheese.
Serves 4.
Honey, please. Wiggling my way out of PE was the first thing I did in kindergarten and the last thing I did before high school graduation. I am impervious to shame on the matter. Believe it or not, I was an incredibly fit kid from ballet, gymnastics, and swimming. Oh, and if I wanted to go anywhere I had to ride my bike (which also accounts for the pocky scar where I gravelled-up my leg... the elbow and face healed better).
But note that in those activities no one is throwing stuff at me. Tennis, volleyball, softball, basketball, soccer - all involve a spherical object at high speed (that HURTS) that must be struck and dodged at the same time. Not for cash, not for cookies, just for having done it. Ummm, no. Dance is an art and swimming is a survival skill. If dodgeball is a survival skill you need to carefully examine the choices you've made in life. In college I fulfilled the PE requirement with one semester of dance, and another of fencing, which I knew full well no one would ever ask me to participate in after work.
Were I a mother, I think I'd give Mary a run - or, more likely, a mosey - for the title of Worst Soccer Mom (her hilarious post on this can be found on her hilarious blog, here)*. As it stands, I'm a soccer aunt and that's WAY easier than being a soccer mom (although without politicians pandering to me which, frankly, I could use more of). Basically, if I show up I'm a hero.
Where was I? Ah yes, water aerobics. I LOVED the class, but I should've met it for drinks first before going all in on an hour-long class. The very fit, heavily-accented German instructor paced the edge of the pool, yelling "HAAAAAAAR FLUFFLE!" and heads would bob up and down. Then "FASTER!!!" and sure enough, everyone would bob double-time. Dutifully, I got twice as confused as I had been before. "Waaaaagggg rummin!" was next, and everyone scooted down to one end of the pool. I swear I'm not making this up.
But once she added the pantomime - and once my glasses-less self got close enough to see her - I was golden. And sore. But that's fine, because I'm envisioning my tushie toning and my legs sleeking. You do too know what I mean.
And as part of the Staring Down The Barrel of 40 program, I'm branching out on the vegetable recipes. It's been years since I made cauliflower - Sweetie doesn't care for it, and it's not one of those veggies that comes in a good one-person serving size. So with dinner over the weekend I made this yummy roasted cauliflower and some steamed green beans, so that we both had a vegetable.
The recipe calls for Parmesan, but I had Asiago and went with that. It was really good, although I didn't so much care for the leftovers.
*Mary and I went to high school together and re-connected on Facebook. She is a self-proclaimed "kitchentard", so I'm guessing she's not a stinkycheeser...
Roasted Cauliflower
Ingredients
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
1 lemon (I used bottled lemon juice)
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese (I used Asiago - no snobby culinary reason, it's just what I had in the cheese drawer)
Method
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Add garlic. Squeeze a lemon over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with Parmesan cheese.
Serves 4.
Thursday, March 5, 2009
My Name Is Stephanie, And I Shamelessly Eat Carbs
And peanut butter. Such a rebel!
Seriously, all I've had today is carbs. Cereal (with milk & blueberries) for breakfast, and a nibble of pasta around lunchtime (never got to eat my lunch today). And since I needed comfort food earlier in the week, I had some Butternut Squash Souffle in the fridge that I just heated up for a dinner of sorts - carby, but it's a vegetable. I'll shortly break the trend by meeting a friend out for caffeine and/or alcohol. Maybe a salad if I'm feeling virtuous, who knows?
I'm loving this stuff. It's not the lightest dish in the world, but it's both sweet and savory, and soft on my sore throat. Really, I'm trying to increase my vegetable repertoire over the next few months and will share the successes with y'all. I suppose I could share the failures, but that never made sense to me - "this sucks, and here's how you can make it in your own home." ???
From Southern Living:
Butternut Squash Souffle
1 large butternut squash (about 2 lb.)
3 large eggs
1/2 cup light sour cream
1/4 cup sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
1 tablespoon finely chopped fresh sage* (I used dried)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1. Remove stem from squash. Cut squash lengthwise into 4 pieces; remove and discard seeds. Cook squash in boiling water to cover in a large saucepan over medium-high heat 10 to 15 minutes or until tender. Drain well; let cool for 25 minutes or until completely cool. Remove and discard peel. It was much easier to spoon out the flesh than to use a knife.
2. Process squash and eggs in a food processor until smooth, stopping to scrape down sides. [Note: I don't have a food processor - my hand mixer worked fine] Add sour cream and remaining ingredients; process 20 to 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
3. Bake at 350° for 55 to 60 minutes or until set.
*1 tsp. ground sage may be substituted.
Seriously, all I've had today is carbs. Cereal (with milk & blueberries) for breakfast, and a nibble of pasta around lunchtime (never got to eat my lunch today). And since I needed comfort food earlier in the week, I had some Butternut Squash Souffle in the fridge that I just heated up for a dinner of sorts - carby, but it's a vegetable. I'll shortly break the trend by meeting a friend out for caffeine and/or alcohol. Maybe a salad if I'm feeling virtuous, who knows?
I'm loving this stuff. It's not the lightest dish in the world, but it's both sweet and savory, and soft on my sore throat. Really, I'm trying to increase my vegetable repertoire over the next few months and will share the successes with y'all. I suppose I could share the failures, but that never made sense to me - "this sucks, and here's how you can make it in your own home." ???
From Southern Living:
Butternut Squash Souffle
1 large butternut squash (about 2 lb.)
3 large eggs
1/2 cup light sour cream
1/4 cup sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
1 tablespoon finely chopped fresh sage* (I used dried)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1. Remove stem from squash. Cut squash lengthwise into 4 pieces; remove and discard seeds. Cook squash in boiling water to cover in a large saucepan over medium-high heat 10 to 15 minutes or until tender. Drain well; let cool for 25 minutes or until completely cool. Remove and discard peel. It was much easier to spoon out the flesh than to use a knife.
2. Process squash and eggs in a food processor until smooth, stopping to scrape down sides. [Note: I don't have a food processor - my hand mixer worked fine] Add sour cream and remaining ingredients; process 20 to 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
3. Bake at 350° for 55 to 60 minutes or until set.
*1 tsp. ground sage may be substituted.
Saturday, November 8, 2008
From Everyday to Fancy-Schmancy
Or, as children's literature's Fancy Nancy would say, it's not fancy - it's posh, which is a fancy word for fancy.
Sweetie and I consider a handful of carrots to be a better-than-no-veggies-at-all side dish for sandwiches, burgers, whatever. I know, I know, the bags of "baby" carrots are way more expensive than buying a bag of regular carrots and cutting them myself. But I usually opt for the convenience.
A little cup of carrot sticks ain't going to cut it at a holiday table. And even if it's just a regular dinner and you're making (or buying) a nice roasted chicken, the Glazed Mini Carrots are a perfect side dish. For something so easy, they're quite sophisticated. Best of all for holiday purposes, they're made on the stove top - meaning you don't have to try and cram 3 more things into the oven where you're roasting your turkey. Also, these can be made the night before, refrigerated, and warmed up just before serving.
Glazed Mini Carrots
Eating Well, Fall 2004
3 cups mini carrots (1 pound)
1/3 cup water
1 TBSP honey (if a spare packet of honey or two from your favorite coffee place happens to come home with you, that should do it)
2 teaspoons butter - note TEASPOONS. Sticks of butter are not marked with teaspoons, they're marked with TABLESPOONS, which are bigger.
Dash or two of salt
1 TBSP lemon juice (fresh if you have it - bottled is fine)
2 TBSP chopped fresh parsley - not vitally important, but a great way to add some color to the dish. If you're having turkey, potatoes and stuffing, you've got a beige/tan plate. Adding orange carrots with flecks of bright green parsley helps liven it up.
Combine carrots, water, honey, butter, and salt in a large skillet.
Bring to a simmer over medium-high heat (5 on an electric stovetop).
Cover and cook until tender, 5 - 7 minutes. If your skillet doesn't have a lid use aluminum foil. It really does have to be covered, as the steam that stays in the skillet cooks the carrots. Also, you don't want the excess liquid evaporating just yet or you'll have a charred brown mess instead of a lovely glaze. Just sayin'.
Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes.
Stir in lemon juice and pepper. Sprinkle with parsley and serve.
Per serving: 74 calories, 2g fat, 14g carbohydrate, 1g protein, 2g fiber
Sweetie and I consider a handful of carrots to be a better-than-no-veggies-at-all side dish for sandwiches, burgers, whatever. I know, I know, the bags of "baby" carrots are way more expensive than buying a bag of regular carrots and cutting them myself. But I usually opt for the convenience.
A little cup of carrot sticks ain't going to cut it at a holiday table. And even if it's just a regular dinner and you're making (or buying) a nice roasted chicken, the Glazed Mini Carrots are a perfect side dish. For something so easy, they're quite sophisticated. Best of all for holiday purposes, they're made on the stove top - meaning you don't have to try and cram 3 more things into the oven where you're roasting your turkey. Also, these can be made the night before, refrigerated, and warmed up just before serving.
Glazed Mini Carrots
Eating Well, Fall 2004
3 cups mini carrots (1 pound)
1/3 cup water
1 TBSP honey (if a spare packet of honey or two from your favorite coffee place happens to come home with you, that should do it)
2 teaspoons butter - note TEASPOONS. Sticks of butter are not marked with teaspoons, they're marked with TABLESPOONS, which are bigger.
Dash or two of salt
1 TBSP lemon juice (fresh if you have it - bottled is fine)
2 TBSP chopped fresh parsley - not vitally important, but a great way to add some color to the dish. If you're having turkey, potatoes and stuffing, you've got a beige/tan plate. Adding orange carrots with flecks of bright green parsley helps liven it up.
Combine carrots, water, honey, butter, and salt in a large skillet.
Bring to a simmer over medium-high heat (5 on an electric stovetop).
Cover and cook until tender, 5 - 7 minutes. If your skillet doesn't have a lid use aluminum foil. It really does have to be covered, as the steam that stays in the skillet cooks the carrots. Also, you don't want the excess liquid evaporating just yet or you'll have a charred brown mess instead of a lovely glaze. Just sayin'.
Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes.
Stir in lemon juice and pepper. Sprinkle with parsley and serve.
Per serving: 74 calories, 2g fat, 14g carbohydrate, 1g protein, 2g fiber
Friday, October 24, 2008
Best.Vegetables.Ever
It's far from a perfect world, but a perfect recipe exists. For years I've proclaimed Cooking Light's Asparagus [or Green Beans] With Balsamic Browned Butter to be their best vegetable recipe ever, and possibly my favorite of any source. In CL's anniversary issue (20 years, I think) they reviewed their very best ever recipes in various food categories, and they agreed with me that they outdid themselves on this one. And it's straightforward enough to be this week's No Fuss/Learn To Cook recipe.
Much to my surprise I'm still finding asparagus at the DeKalb Farmer's Market, and it's not crazy expensive, either. At least not any more crazy expensive than asparagus is in the summer... Fresh green beans work fabulously well with this sauce instead of asparagus, as will zucchini or yellow squash (I like to make a melange of zucchini and yellow squash to add color to the plate).
I've served this asparagus with simply grilled fish, with roasted chicken, with pork tenderloin - all kinds of things, very simply prepared. The key, particularly if you're new to culinary adventures, is to have only one strongly flavored dish per meal. If you're serving herb-crusted rack of lamb, then plain mashed potatoes will work soooo much better as a side than rosemary roasted potatoes. It's the culinary equivalent of over-accessorizing.
According to this very detailed article on asparagus (who knew there was so much to say??), select asparagus that is firm and green, with compact tips. If it's soft, sparse-looking on the flower end, or yellowish, skip it. And since this is roasted, get the thicker spears if you can, since thin will cook very quickly and will need to be watched carefully.
Roasted Asparagus with Balsamic Browned Butter
40ish asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt (or two or three dashes of regular table salt)
3 or 4 twists of black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce (or Tamari, if you need a gluten-free option)
1 teaspoon balsamic vinegar (it has to be balsamic for the sweetness; other vinegars will be too sour and won't work)
1. Trim the asparagus by snapping off the woody end wherever it naturally snaps. If you're crunched for time and can't sweet-talk someone into doing this step for you, just line up the asparagus on your cutting board, ends aligned, and chop about the last 2 inches off.
2. If you need easy cleanup, line a baking sheet with foil and spritz the foil with cooking spray. Skip the foil if you wish.
3. Preheat the oven to 400 degrees.
4. Arrange the asparagus on the baking sheet so that none of the spears are overlapping. This will help them to cook evenly. Spritz the asparagus with cooking spray.
5. Sprinkle the asparagus with salt and pepper. Bake for 12 minutes (check on it at 10; if it's a little brown, take it out).
6. Melt the butter in a small skillet over medium heat. Cook for 3 minutes or until slightly browned, stirring occasionally. You can do this step while the asparagus is in the oven.
7. Remove the skillet from the heat; stir in the soy sauce and the balsamic vinegar.
8. Drizzle over cooked asparagus. My preference is to move the asparagus into the serving dish, then drizzle. Toss the asparagus to make sure all pieces have some of the sauce.
I honestly don't know how well the leftovers keep, because we never have any left.
Much to my surprise I'm still finding asparagus at the DeKalb Farmer's Market, and it's not crazy expensive, either. At least not any more crazy expensive than asparagus is in the summer... Fresh green beans work fabulously well with this sauce instead of asparagus, as will zucchini or yellow squash (I like to make a melange of zucchini and yellow squash to add color to the plate).
I've served this asparagus with simply grilled fish, with roasted chicken, with pork tenderloin - all kinds of things, very simply prepared. The key, particularly if you're new to culinary adventures, is to have only one strongly flavored dish per meal. If you're serving herb-crusted rack of lamb, then plain mashed potatoes will work soooo much better as a side than rosemary roasted potatoes. It's the culinary equivalent of over-accessorizing.
According to this very detailed article on asparagus (who knew there was so much to say??), select asparagus that is firm and green, with compact tips. If it's soft, sparse-looking on the flower end, or yellowish, skip it. And since this is roasted, get the thicker spears if you can, since thin will cook very quickly and will need to be watched carefully.
Roasted Asparagus with Balsamic Browned Butter
40ish asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt (or two or three dashes of regular table salt)
3 or 4 twists of black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce (or Tamari, if you need a gluten-free option)
1 teaspoon balsamic vinegar (it has to be balsamic for the sweetness; other vinegars will be too sour and won't work)
1. Trim the asparagus by snapping off the woody end wherever it naturally snaps. If you're crunched for time and can't sweet-talk someone into doing this step for you, just line up the asparagus on your cutting board, ends aligned, and chop about the last 2 inches off.
2. If you need easy cleanup, line a baking sheet with foil and spritz the foil with cooking spray. Skip the foil if you wish.
3. Preheat the oven to 400 degrees.
4. Arrange the asparagus on the baking sheet so that none of the spears are overlapping. This will help them to cook evenly. Spritz the asparagus with cooking spray.
5. Sprinkle the asparagus with salt and pepper. Bake for 12 minutes (check on it at 10; if it's a little brown, take it out).
6. Melt the butter in a small skillet over medium heat. Cook for 3 minutes or until slightly browned, stirring occasionally. You can do this step while the asparagus is in the oven.
7. Remove the skillet from the heat; stir in the soy sauce and the balsamic vinegar.
8. Drizzle over cooked asparagus. My preference is to move the asparagus into the serving dish, then drizzle. Toss the asparagus to make sure all pieces have some of the sauce.
I honestly don't know how well the leftovers keep, because we never have any left.
Sunday, October 19, 2008
Just In Time To Practice for Thanksgiving!
For real. You can serve these alongside a turkey and people will love them.
Speaking of which, if you're cooking for Thanksgiving and you've never in your life cooked for Thanksgiving, get in a practice turkey or at least a turkey breast before the Big Day. Should we cover that in the next few weeks?
Here's a dirty little secret of Thanksgiving dessert - a can of plain pumpkin and a saucepan of painstakingly cooked-down fresh pumpkin look and taste EXACTLY the same. The difference is that cooking down fresh pumpkin takes a good 3 hours longer. If using the fresh pumpkin fulfills a spiritual need within you, have at it. I'll nap and meet up with you later with my can opener.
Anyway, todays Learn To Cook/No-Fuss recipe is Mustard-Roasted Potatoes! A friend brought amazing roasted potatoes to a dinner for the homeless. Heartless heathen that I am, they smelled so good that I discreetly helped a teensy piece of potato off the tray and had a taste. Phenomenal. And it sent me on a quest to find a better roasted potato recipe than the one I had, and I landed on this one. Since it is a holiday recipe, it's written to serve ten. In other words, double the quantities (but NOT the cooking time) for a crowd.
Mustard-Roasted Potatoes
Serves 5
Nonstick cooking spray
1/4 cup whole grain Dijon mustard (plain will work, but whole grain is better)
1 Tablespoon olive oil or vegetable oil
1 Tablespoon butter, melted (hint on this below)
1 Tablespoon fresh lemon juice
1 or 2 garlic cloves, minced (one for a mild flavor, two for a more assertive garlic flavor. If you're not an experienced cook, do one and know that, next time, you can add more if you wish)
2 teaspoons dried oregano
1/2 teaspoon finely grated lemon peel - I don't measure this, really. I zest half a lemon and figure it's fine.
1/4 teaspoon salt
1 1/2 pounds tiny unpeeled potatoes, cut in half
1. Preheat the oven to 425 degrees. If you don't have/don't want to use a microwave to melt the butter, just put 1 tablespoon butter in a large non-plastic bowl. Set the bowl on the stovetop; the heat of the oven will melt the butter. And if you don't use a bowl, it'll melt all over the stovetop.
2. Spray a large, rimmed cookie sheet with nonstick spray.
3. In the bowl where you melted the butter (aren't you energy conscious??), add the mustard, olive oil, lemon juice, garlic, oregano, lemon peel, and salt. Use a fork or spoon to stir it briskly and combine everything.
4. Add the potatoes to the bowl, and give them a few stirs. Your goal is to have every side of every potato have some contact with the seasoning. Try scooping from the bottom, stirring, and scooping again - then stir in the other direction.
5. Place the potatoes - but NOT the extra seasoning liquid - on the baking sheet, and spread them out so that none of the potatoes are touching. This will let them crisp up.
6. Put them in the oven and let them cook for 20 minutes.
7. After 20 minutes take them out, turn the cookie sheet around so that the left side is now on the right and vice-versa. Put them back in the oven for another 25 minutes. Check them at 22 minutes - if they're crispy outside and tender inside, they're done.
I once served these with a roasted chicken and the Creamed Spinach Au Gratin from last week - it was a warm, tasty, terrific meal.
Happy cooking!
Speaking of which, if you're cooking for Thanksgiving and you've never in your life cooked for Thanksgiving, get in a practice turkey or at least a turkey breast before the Big Day. Should we cover that in the next few weeks?
Here's a dirty little secret of Thanksgiving dessert - a can of plain pumpkin and a saucepan of painstakingly cooked-down fresh pumpkin look and taste EXACTLY the same. The difference is that cooking down fresh pumpkin takes a good 3 hours longer. If using the fresh pumpkin fulfills a spiritual need within you, have at it. I'll nap and meet up with you later with my can opener.
Anyway, todays Learn To Cook/No-Fuss recipe is Mustard-Roasted Potatoes! A friend brought amazing roasted potatoes to a dinner for the homeless. Heartless heathen that I am, they smelled so good that I discreetly helped a teensy piece of potato off the tray and had a taste. Phenomenal. And it sent me on a quest to find a better roasted potato recipe than the one I had, and I landed on this one. Since it is a holiday recipe, it's written to serve ten. In other words, double the quantities (but NOT the cooking time) for a crowd.
Mustard-Roasted Potatoes
Serves 5
Nonstick cooking spray
1/4 cup whole grain Dijon mustard (plain will work, but whole grain is better)
1 Tablespoon olive oil or vegetable oil
1 Tablespoon butter, melted (hint on this below)
1 Tablespoon fresh lemon juice
1 or 2 garlic cloves, minced (one for a mild flavor, two for a more assertive garlic flavor. If you're not an experienced cook, do one and know that, next time, you can add more if you wish)
2 teaspoons dried oregano
1/2 teaspoon finely grated lemon peel - I don't measure this, really. I zest half a lemon and figure it's fine.
1/4 teaspoon salt
1 1/2 pounds tiny unpeeled potatoes, cut in half
1. Preheat the oven to 425 degrees. If you don't have/don't want to use a microwave to melt the butter, just put 1 tablespoon butter in a large non-plastic bowl. Set the bowl on the stovetop; the heat of the oven will melt the butter. And if you don't use a bowl, it'll melt all over the stovetop.
2. Spray a large, rimmed cookie sheet with nonstick spray.
3. In the bowl where you melted the butter (aren't you energy conscious??), add the mustard, olive oil, lemon juice, garlic, oregano, lemon peel, and salt. Use a fork or spoon to stir it briskly and combine everything.
4. Add the potatoes to the bowl, and give them a few stirs. Your goal is to have every side of every potato have some contact with the seasoning. Try scooping from the bottom, stirring, and scooping again - then stir in the other direction.
5. Place the potatoes - but NOT the extra seasoning liquid - on the baking sheet, and spread them out so that none of the potatoes are touching. This will let them crisp up.
6. Put them in the oven and let them cook for 20 minutes.
7. After 20 minutes take them out, turn the cookie sheet around so that the left side is now on the right and vice-versa. Put them back in the oven for another 25 minutes. Check them at 22 minutes - if they're crispy outside and tender inside, they're done.
I once served these with a roasted chicken and the Creamed Spinach Au Gratin from last week - it was a warm, tasty, terrific meal.
Happy cooking!
Friday, October 10, 2008
Fries-day
This one is so easy we're just going to do the shopping list & the recipe on the same day. Really, it has nothing to do with jumping for glee at getting rid of our 18-year-old refrigerator this weekend and replacing it with a Craig's List beauty and setting up the new fridge just the way I - I mean "we" - like it.
But since you're probably wondering... it's white (old one was nasty beige), has the freezer on the bottom with a shelf & racks in the door, and according to Sweetie there's some kind of a wine holder in the fridge that I'll be able to see when we take it off the dolly.
And sincere thanks to our neighbor, Dad of The World's Best-Behaved Dog, who helped get it into the house!
So are you throwing the last few burgers on the grill as Fall approaches? Sauteeing some chicken or tossing some ham on the dinner plate? Just plain having sandwiches for dinner?
Cumin Carrot Fries are super-easy and a nice change from regular french fries. Unlike frozen french fries, you know exactly what's in these. And if you have kids who don't like spicy foods, just leave the spices off of some of them and voila - kidfriendly and parentfriendly on different sides of the same cookie sheet. Beat that.
You'll need:
1 1/2 pounds of peeled carrots, cut into 3-inch sticks. No, they don't have to be exactly 3 inches and yes, a bag of baby carrots will work just fine - just split the larger carrots in half lengthwise
2 Tablespoons olive oil - vegetable oil or canola oil will work just fine instead of olive
1 teaspoon ground cumin
1/2 teaspoon kosher salt or 1/4 teaspoon regular table salt
If everyone is having spiced carrots, then measure the oil, cumin, and salt into a ziploc bag. Seal and shake to combine. Add the carrots and seal & shake again.
Turn the carrots onto a baking sheet (I like to line mine with aluminum foil for easier cleanup). Roast - which means to cook uncovered - in a 400 degree oven. They will cook for a total of 30 minutes; be sure to take them out briefly at 15 minutes to turn each carrot over. Otherwise they'll burn on one side.
If some of your crew is having spicy carrots and some plain, then add 1 TBSP olive oil, a little salt & pepper, and half the carrots to a Ziploc. Seal and shake and turn out onto one side of the cookie sheet. Using the same bag, add 1 TBSP olive oil, a little salt & pepper, and HALF a teaspoon of cumin. Seal and shake, then add the rest of the carrots and seal and shake.
Add those carrots to the other side of the cookie sheet. Roast at 400 degrees for a total of 30 minutes, flipping each carrot at 15 minutes. A pair of tongs makes this a breeze, but a fork works well, too.
Happy cooking!
But since you're probably wondering... it's white (old one was nasty beige), has the freezer on the bottom with a shelf & racks in the door, and according to Sweetie there's some kind of a wine holder in the fridge that I'll be able to see when we take it off the dolly.
And sincere thanks to our neighbor, Dad of The World's Best-Behaved Dog, who helped get it into the house!
So are you throwing the last few burgers on the grill as Fall approaches? Sauteeing some chicken or tossing some ham on the dinner plate? Just plain having sandwiches for dinner?
Cumin Carrot Fries are super-easy and a nice change from regular french fries. Unlike frozen french fries, you know exactly what's in these. And if you have kids who don't like spicy foods, just leave the spices off of some of them and voila - kidfriendly and parentfriendly on different sides of the same cookie sheet. Beat that.
You'll need:
1 1/2 pounds of peeled carrots, cut into 3-inch sticks. No, they don't have to be exactly 3 inches and yes, a bag of baby carrots will work just fine - just split the larger carrots in half lengthwise
2 Tablespoons olive oil - vegetable oil or canola oil will work just fine instead of olive
1 teaspoon ground cumin
1/2 teaspoon kosher salt or 1/4 teaspoon regular table salt
If everyone is having spiced carrots, then measure the oil, cumin, and salt into a ziploc bag. Seal and shake to combine. Add the carrots and seal & shake again.
Turn the carrots onto a baking sheet (I like to line mine with aluminum foil for easier cleanup). Roast - which means to cook uncovered - in a 400 degree oven. They will cook for a total of 30 minutes; be sure to take them out briefly at 15 minutes to turn each carrot over. Otherwise they'll burn on one side.
If some of your crew is having spicy carrots and some plain, then add 1 TBSP olive oil, a little salt & pepper, and half the carrots to a Ziploc. Seal and shake and turn out onto one side of the cookie sheet. Using the same bag, add 1 TBSP olive oil, a little salt & pepper, and HALF a teaspoon of cumin. Seal and shake, then add the rest of the carrots and seal and shake.
Add those carrots to the other side of the cookie sheet. Roast at 400 degrees for a total of 30 minutes, flipping each carrot at 15 minutes. A pair of tongs makes this a breeze, but a fork works well, too.
Happy cooking!
Sunday, October 5, 2008
Good Morning, Campers!
WOW, what a gorgeous day. I'm so looking forward to heading to the Greek Festival this afternoon - what's better than Greek potatoes???
If you don't have access to that Mediterranean delicacy this afternoon, you've got an excellent backup in Creamed Spinach Gratin, this week's Learn To Cook/No-Fuss recipe.
The recipe calls for fresh, and that's a great, close-to-your-food way to go. Personally, I prefer using frozen spinach just because it's less work. With the fresh spinach you have to swish it in water to make sure all the grit is out, and go through that process of foot-tall piles of spinach leaves cooking down into a manageable amount of greens before wringing out the water. Frozen spinach still requires you to wring out the water, but other than that you just let it thaw and nothing is less work than that.
Creamed Spinach Au Gratin
Cooking Light, November/December 1997
1 (10-ounce) bag fresh spinach, or one box frozen chopped spinach
Cooking spray
2/3 cup chopped onion (optional)
1/4 cup tub-style light cream cheese
1/2 teaspoon dried oregano
Salt & pepper
1 cup sliced tomato
1/4 cup dry breadcrumbs (or crushed corn flakes, for a gluten-free option)
Preheat oven to 375 degrees.
IF YOU'RE USING FRESH SPINACH - Remove the large stems from the spinach and throw them away. Tear spinach leaves into 1-inch pieces, place in a sieve/colander, and rinse the spinach under cold water.
Place a large Dutch oven (big saucepan), coated with cooking spray, over medium heat until it's hot. Add onion if you're using and saute 3 minutes. Stir a few times during those 3 minutes.
Add the spinach. Cover and cook 2 minutes or until spinach wilts.
IF YOU'RE USING FROZEN SPINACH - allow the spinach to thaw. Squeeze the water out with your hands.
Place a large Dutch oven (big saucepan), coated with cooking spray, over medium heat until it's hot. Add onion if you're using and saute 3 minutes. Stir a few times during those 3 minutes.
Add the spinach.
BACK TO THE RECIPE....
Add the cream cheese, oregano, salt (just a pinch) and pepper (a few dashes or twists). Uncover and cook an additional minute or two until the cream cheese melts.
Get a rubber or silicone spatula and scoop the spinach mixture into a one-quart (small - 8x8 baking dish is too big) gratin dish or shallow casserole coated with cooking spray.
OPTIONAL
Arrange tomato slices, or halved grape or cherry tomatoes, in a single layer on top of the spinach, and sprinkle with breadcrumbs (if using) and Parmesan cheese.
BACK TO THE RECIPE...
Having spooned the spinach mixture into the gratin dish, sprinkle with the 2 Tablespoons of Parmesan.
Bake at 375 degrees for 30 inutes or until golden brown.
If you don't have access to that Mediterranean delicacy this afternoon, you've got an excellent backup in Creamed Spinach Gratin, this week's Learn To Cook/No-Fuss recipe.
The recipe calls for fresh, and that's a great, close-to-your-food way to go. Personally, I prefer using frozen spinach just because it's less work. With the fresh spinach you have to swish it in water to make sure all the grit is out, and go through that process of foot-tall piles of spinach leaves cooking down into a manageable amount of greens before wringing out the water. Frozen spinach still requires you to wring out the water, but other than that you just let it thaw and nothing is less work than that.
Creamed Spinach Au Gratin
Cooking Light, November/December 1997
1 (10-ounce) bag fresh spinach, or one box frozen chopped spinach
Cooking spray
2/3 cup chopped onion (optional)
1/4 cup tub-style light cream cheese
1/2 teaspoon dried oregano
Salt & pepper
1 cup sliced tomato
1/4 cup dry breadcrumbs (or crushed corn flakes, for a gluten-free option)
Preheat oven to 375 degrees.
IF YOU'RE USING FRESH SPINACH - Remove the large stems from the spinach and throw them away. Tear spinach leaves into 1-inch pieces, place in a sieve/colander, and rinse the spinach under cold water.
Place a large Dutch oven (big saucepan), coated with cooking spray, over medium heat until it's hot. Add onion if you're using and saute 3 minutes. Stir a few times during those 3 minutes.
Add the spinach. Cover and cook 2 minutes or until spinach wilts.
IF YOU'RE USING FROZEN SPINACH - allow the spinach to thaw. Squeeze the water out with your hands.
Place a large Dutch oven (big saucepan), coated with cooking spray, over medium heat until it's hot. Add onion if you're using and saute 3 minutes. Stir a few times during those 3 minutes.
Add the spinach.
BACK TO THE RECIPE....
Add the cream cheese, oregano, salt (just a pinch) and pepper (a few dashes or twists). Uncover and cook an additional minute or two until the cream cheese melts.
Get a rubber or silicone spatula and scoop the spinach mixture into a one-quart (small - 8x8 baking dish is too big) gratin dish or shallow casserole coated with cooking spray.
OPTIONAL
Arrange tomato slices, or halved grape or cherry tomatoes, in a single layer on top of the spinach, and sprinkle with breadcrumbs (if using) and Parmesan cheese.
BACK TO THE RECIPE...
Having spooned the spinach mixture into the gratin dish, sprinkle with the 2 Tablespoons of Parmesan.
Bake at 375 degrees for 30 inutes or until golden brown.
Sunday, September 21, 2008
The Four-Minute Side Dish, With a "Parasol & A Julep" Variation
For some reason I've been craving sweet potatoes. Odd, because it's not often I crave something that's so healthful.
[Quick sidebar - the hot new thing in professional food is bringing in industrial bio-chem equipment to turn, say, noodles into noodle vapor, spinach into a foam, and tilapia into a cracker. And again I say where, WHERE is the magic that turns brimming-with-health-but-not-calories leafy greens into something chocolatey and fab and diet-friendly??? If only these powers could be used for good....]
Having done the prep work for tonight's dinner before Sweetie and I went out tonight, our entree (a bare-bones Chicken Cordon Bleu, sans stinky cheese) came together quickly. Wanting a decent and FAST side dish, I cut a sweet potato into six or seven chunks, put them in a small bowl with a little chicken broth (water or vegetable broth would work equally well), covered the bowl with Saran wrap and poked a few holes, and threw it in the microwave for 3 - 5 minutes. I left the skins on for reasons of health (more fiber) and laziness, but this works fine if the taters are peeled.
The sweet potatoes were soft, rich, thoroughly cooked, and a terrific accompaniment to chicken stuffed with ham and cheese.
If - like a certain colleague from New Jersey who had her first taste of Southern food this weekend - you want to make a more traditional sweet potato souffle, you can embellish this recipe and get pretty close to the Mary Mac's version with minimal fuss.
Steam the sweet potatoes as described above - use water instead of broth. Nuke for 3 minutes - poke the largest chunk with a sharp knife. If it goes in easily, your potatoes are ready. If not, cook longer, checking every 60 seconds.
Drain the water.
In the cooking bowl add 1 TBSP butter, 2 TBSP milk, 1 TBSP brown sugar or maple syrup (whichever you have handy) and 1/4 teaspoon each of cinnamon and nutmeg. Whip potatoes with a hand mixer. This is an adaptable recipe, and you can change any of the seasonings to taste. If it's not soft enough, use a splash more milk and an extra half-dollop of butter. Want a little sharper spice taste? Add 1/8 teaspoon (or less) ground cloves. This should serve 2, using the one largeish sweet potato.
[Quick sidebar - the hot new thing in professional food is bringing in industrial bio-chem equipment to turn, say, noodles into noodle vapor, spinach into a foam, and tilapia into a cracker. And again I say where, WHERE is the magic that turns brimming-with-health-but-not-calories leafy greens into something chocolatey and fab and diet-friendly??? If only these powers could be used for good....]
Having done the prep work for tonight's dinner before Sweetie and I went out tonight, our entree (a bare-bones Chicken Cordon Bleu, sans stinky cheese) came together quickly. Wanting a decent and FAST side dish, I cut a sweet potato into six or seven chunks, put them in a small bowl with a little chicken broth (water or vegetable broth would work equally well), covered the bowl with Saran wrap and poked a few holes, and threw it in the microwave for 3 - 5 minutes. I left the skins on for reasons of health (more fiber) and laziness, but this works fine if the taters are peeled.
The sweet potatoes were soft, rich, thoroughly cooked, and a terrific accompaniment to chicken stuffed with ham and cheese.
If - like a certain colleague from New Jersey who had her first taste of Southern food this weekend - you want to make a more traditional sweet potato souffle, you can embellish this recipe and get pretty close to the Mary Mac's version with minimal fuss.
Steam the sweet potatoes as described above - use water instead of broth. Nuke for 3 minutes - poke the largest chunk with a sharp knife. If it goes in easily, your potatoes are ready. If not, cook longer, checking every 60 seconds.
Drain the water.
In the cooking bowl add 1 TBSP butter, 2 TBSP milk, 1 TBSP brown sugar or maple syrup (whichever you have handy) and 1/4 teaspoon each of cinnamon and nutmeg. Whip potatoes with a hand mixer. This is an adaptable recipe, and you can change any of the seasonings to taste. If it's not soft enough, use a splash more milk and an extra half-dollop of butter. Want a little sharper spice taste? Add 1/8 teaspoon (or less) ground cloves. This should serve 2, using the one largeish sweet potato.
Saturday, August 16, 2008
Sunday Dinner
Greetings from Girl Trip '08!
My college roommate and I take a long weekend together every other year, no husbands (either of us) and no kids (roomie). Since 2000 (or was it '98?) we've rafted the West Virginia white water, rode horses, demonstrated in DC, and hit the spa. I didn't think she'd be able to make it this year due to an incredibly busy schedule of work, graduate school, and parenting.
"Vacation is good for the soul," she replied. Words to live by.
Whilst I wait for the cabana boy to freshen my drink, here's today's no-fuss recipe. As a rule, cheese- or cream-based soups don't freeze well. If you're cooking for a smaller household I recommend cutting the recipe in half. It keeps well in the refrigerator, so you can lunch on this for a few days.
Broccoli and Cheese Soup - Full Recipe
Cooking Light
1 cup chopped onion
2 garlic cloves, minced ("smooshed")
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets, or one large head of broccoli. Really, you can go a half-cup up or down according to your taste.
2 and a 1/2 cups 2% reduced-fat milk. Skim is more calorie-conscious but the soup will be thinner; whole milk will be richer and thicker.
1/3 cup all-purpose flour
8 ounces light processed cheese, cubed - yup, Vel-vee-ta
Broccoli and Cheese Soup - Half Recipe-
1/2 cup chopped onion
1 garlic cloves, minced ("smooshed")
1 1/2 cups fat-free, less-sodium chicken broth. If you're not going to use much chicken broth for other dishes, just get the box single-serving one-cup portions. They're a little more expensive but much more convenient if you're not making a lot.
8 ounces broccoli florets, or one small head of broccoli. There's flexibility with this according to your taste; use a largeish head of broccoli if that's what you have on hand and need to use up.
1/4 cup all-purpose flour, minus one tablespoon. Don't take this as gospel, I made it up and it's close enough.
4 ounces light processed cheese, cubed - Velveeta!
1. Heat a large nonstick saucepan coated with cooking spray over medium high heat (#5 on an electric stovetop). Add onion and garlic; cook 3 minutes or until tender. The onion will start to look a little see-through. STIR CONTINUOUSLY so that the garlic doesn't burn.
Remember that a metal spoon will scratch a non-stick pan, and it will get hot to the touch. Use a wooden spoon or a silicone spoon/spatula. Target has them and they're not expensive.
Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium (#3 on an electric stovetop); cook 10 minutes.
In a small bowl combine milk and flour, stirring with a fork or whisk until it's well-blended. I find it clumps less if I put flour in the bowl first, then add the milk slowly while I whisk (or add a little milk, whisk, then add more).
Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. The best way to see if it's the right consistency is to see how quickly it slides off the spoon - if you coat your spoon with soup then hold it above the pan, does it run off like water? Cook longer. Does it cling a little bit, like chocolate syrup? You've got it.
Stir in black pepper to taste. If you wish, also add a dash or two of Tabasco sauce.
Remove from heat; turn off the burner if you're using gas, and turn off the burner AND move the pan away from the still-hot burner if you're using electric.
Add the cubed cheese, stirring until cheese melts.
If you're happy with it as-is, you're done. If you want a slightly thicker soup, ladle a cup or so of the soup with broccoli pieces into a blender, puree, and pour back into soup OR use an immersion blender to puree some of the soup.
SIDE DISHES
A good whole grain roll is terrific with this soup. At this time of year a fresh, homegrown, sliced tomato is a perfect side dish.
WHAT DO I DO NOW???
My soup is too thin!
If you want to eat it as soup, whisk some more flour and milk with more flour than last time - OR put it back on medium-low heat and let it cook down a little further. OR you can steam some broccoli in the microwave, add it to the soup, and puree.
If you're ready to be done with the whole thing and eat already, boil some pasta and toss it with your brocoli cheese sauce.
I feel like I haven't eaten dinner without meat!
Add diced ham.
My soup is too thick!
Put it back on medium-low heat and add 1/4 cup chicken broth. Let it simmer a few minutes, then add another 1/4 cup if necessary.
If you have a baked potato handy heat it up, split it down the middle, and add the broccoli/cheese mixture for a great baked potato with broccoli & cheese.
My college roommate and I take a long weekend together every other year, no husbands (either of us) and no kids (roomie). Since 2000 (or was it '98?) we've rafted the West Virginia white water, rode horses, demonstrated in DC, and hit the spa. I didn't think she'd be able to make it this year due to an incredibly busy schedule of work, graduate school, and parenting.
"Vacation is good for the soul," she replied. Words to live by.
Whilst I wait for the cabana boy to freshen my drink, here's today's no-fuss recipe. As a rule, cheese- or cream-based soups don't freeze well. If you're cooking for a smaller household I recommend cutting the recipe in half. It keeps well in the refrigerator, so you can lunch on this for a few days.
Broccoli and Cheese Soup - Full Recipe
Cooking Light
1 cup chopped onion
2 garlic cloves, minced ("smooshed")
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets, or one large head of broccoli. Really, you can go a half-cup up or down according to your taste.
2 and a 1/2 cups 2% reduced-fat milk. Skim is more calorie-conscious but the soup will be thinner; whole milk will be richer and thicker.
1/3 cup all-purpose flour
8 ounces light processed cheese, cubed - yup, Vel-vee-ta
Broccoli and Cheese Soup - Half Recipe-
1/2 cup chopped onion
1 garlic cloves, minced ("smooshed")
1 1/2 cups fat-free, less-sodium chicken broth. If you're not going to use much chicken broth for other dishes, just get the box single-serving one-cup portions. They're a little more expensive but much more convenient if you're not making a lot.
8 ounces broccoli florets, or one small head of broccoli. There's flexibility with this according to your taste; use a largeish head of broccoli if that's what you have on hand and need to use up.
1/4 cup all-purpose flour, minus one tablespoon. Don't take this as gospel, I made it up and it's close enough.
4 ounces light processed cheese, cubed - Velveeta!
1. Heat a large nonstick saucepan coated with cooking spray over medium high heat (#5 on an electric stovetop). Add onion and garlic; cook 3 minutes or until tender. The onion will start to look a little see-through. STIR CONTINUOUSLY so that the garlic doesn't burn.
Remember that a metal spoon will scratch a non-stick pan, and it will get hot to the touch. Use a wooden spoon or a silicone spoon/spatula. Target has them and they're not expensive.
Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium (#3 on an electric stovetop); cook 10 minutes.
In a small bowl combine milk and flour, stirring with a fork or whisk until it's well-blended. I find it clumps less if I put flour in the bowl first, then add the milk slowly while I whisk (or add a little milk, whisk, then add more).
Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. The best way to see if it's the right consistency is to see how quickly it slides off the spoon - if you coat your spoon with soup then hold it above the pan, does it run off like water? Cook longer. Does it cling a little bit, like chocolate syrup? You've got it.
Stir in black pepper to taste. If you wish, also add a dash or two of Tabasco sauce.
Remove from heat; turn off the burner if you're using gas, and turn off the burner AND move the pan away from the still-hot burner if you're using electric.
Add the cubed cheese, stirring until cheese melts.
If you're happy with it as-is, you're done. If you want a slightly thicker soup, ladle a cup or so of the soup with broccoli pieces into a blender, puree, and pour back into soup OR use an immersion blender to puree some of the soup.
SIDE DISHES
A good whole grain roll is terrific with this soup. At this time of year a fresh, homegrown, sliced tomato is a perfect side dish.
WHAT DO I DO NOW???
My soup is too thin!
If you want to eat it as soup, whisk some more flour and milk with more flour than last time - OR put it back on medium-low heat and let it cook down a little further. OR you can steam some broccoli in the microwave, add it to the soup, and puree.
If you're ready to be done with the whole thing and eat already, boil some pasta and toss it with your brocoli cheese sauce.
I feel like I haven't eaten dinner without meat!
Add diced ham.
My soup is too thick!
Put it back on medium-low heat and add 1/4 cup chicken broth. Let it simmer a few minutes, then add another 1/4 cup if necessary.
If you have a baked potato handy heat it up, split it down the middle, and add the broccoli/cheese mixture for a great baked potato with broccoli & cheese.
Monday, June 23, 2008
Vegetarian Times Recipe Fantastic With Chicken! Likely Good on Pork, Salmon
This month's Vegetarian Times magazine has about a dozen recipes that I've flagged to try.
Honest, I bought firm tofu for this one, but drained tofu can't withstand long-term marinating and with our crazy schedules and the risk of not cooking it when expected, chicken was a safer bet. When life and dinner are a little more predictable I will absolutely give this a try on the ol' bean curd.
While I'm at it, I'd like to try this out on pork and salmon as well. The chicken was really good. I sauteed some yellow squash and carrots with a little coriander, salt, and fresh black pepper as a side dish. Corn on the cob would also be really good and easy. Most importantly, I made most of the week's dinners on Sunday - so I can attest to the keepability of the sauce.
ORANGE-CHIPOTLE GLAZED TOFU (Or Whatever)
1 cup fresh orange juice - I actually did juice 3 oranges, but bottled OJ with no added sugar would work just as well
1/4 cup maple syrup
2 TBSP rice vinegar or cider vinegar
2 tsp minced seeded chipotle chile in adobo sauce* and **, plus
2 tsp adobo sauce
2 14-oz. packages extra-firm tofu, drained and patted dry
1 TBSP vegetable oil
1. Whisk together orange juice, maple syrup, vinegar, chipotle chile, adobo sauce, and salt in small bowl. Cover, and chill.
2. [TOFU PREP ONLY - if using something else, skip to #3] Cut each piece of tofu crosswise into 8 slices, each about 1/2-inch thick. Place tofu in large shallow glass dish. Press with paper towels to drain.
3. Add 1/2 cup orange juice mixture and oil to [tofu, chicken, fish, pork] and turn to coat. Cover, and refrigerate at least 30 minutes or up to 8 hours, turning from time to time. I use a Ziploc bag for marinating - easy cleanup, no spills.
Reserve remaining orange juice mixture covered, in refrigerator.
4. Preheat broiler. Line large baking sheet with foil, and coat with cooking spray. Place [whatever] on prepared baking sheet. [Note: I just cooked the chicken in a skillet since I already had two dishes in the oven]
Combine marinade and reserved orange juice mixture in small saucepan. Bring to a simmer. Cook over medium heat 12 - 15 minutes, or until syrupy. Keep warm.
5. Broil tofu 6 - 8 minutes per side, or until golden, basting occasionally with orange juice mixture. Adjust cooking time according to your entree.
*Chipotle chiles last FOREVER in the refrigerator. Just pop the leftovers into Tupperware and it'll be fine. The adobo sauce is a robust, smoky addition to burgers, salmon, enchiladas and tacos, and anything done on the grill - and a little goes a long way. It also mixes up well with butter for corn on the cob.
** To get the flavor of the chiles without the heat scrape out the seeds and throw them away. Dice the remaining pepper and add to your recipe.
Honest, I bought firm tofu for this one, but drained tofu can't withstand long-term marinating and with our crazy schedules and the risk of not cooking it when expected, chicken was a safer bet. When life and dinner are a little more predictable I will absolutely give this a try on the ol' bean curd.
While I'm at it, I'd like to try this out on pork and salmon as well. The chicken was really good. I sauteed some yellow squash and carrots with a little coriander, salt, and fresh black pepper as a side dish. Corn on the cob would also be really good and easy. Most importantly, I made most of the week's dinners on Sunday - so I can attest to the keepability of the sauce.
ORANGE-CHIPOTLE GLAZED TOFU (Or Whatever)
1 cup fresh orange juice - I actually did juice 3 oranges, but bottled OJ with no added sugar would work just as well
1/4 cup maple syrup
2 TBSP rice vinegar or cider vinegar
2 tsp minced seeded chipotle chile in adobo sauce* and **, plus
2 tsp adobo sauce
2 14-oz. packages extra-firm tofu, drained and patted dry
1 TBSP vegetable oil
1. Whisk together orange juice, maple syrup, vinegar, chipotle chile, adobo sauce, and salt in small bowl. Cover, and chill.
2. [TOFU PREP ONLY - if using something else, skip to #3] Cut each piece of tofu crosswise into 8 slices, each about 1/2-inch thick. Place tofu in large shallow glass dish. Press with paper towels to drain.
3. Add 1/2 cup orange juice mixture and oil to [tofu, chicken, fish, pork] and turn to coat. Cover, and refrigerate at least 30 minutes or up to 8 hours, turning from time to time. I use a Ziploc bag for marinating - easy cleanup, no spills.
Reserve remaining orange juice mixture covered, in refrigerator.
4. Preheat broiler. Line large baking sheet with foil, and coat with cooking spray. Place [whatever] on prepared baking sheet. [Note: I just cooked the chicken in a skillet since I already had two dishes in the oven]
Combine marinade and reserved orange juice mixture in small saucepan. Bring to a simmer. Cook over medium heat 12 - 15 minutes, or until syrupy. Keep warm.
5. Broil tofu 6 - 8 minutes per side, or until golden, basting occasionally with orange juice mixture. Adjust cooking time according to your entree.
*Chipotle chiles last FOREVER in the refrigerator. Just pop the leftovers into Tupperware and it'll be fine. The adobo sauce is a robust, smoky addition to burgers, salmon, enchiladas and tacos, and anything done on the grill - and a little goes a long way. It also mixes up well with butter for corn on the cob.
** To get the flavor of the chiles without the heat scrape out the seeds and throw them away. Dice the remaining pepper and add to your recipe.
Saturday, June 14, 2008
Food Porn
At the afore-mentioned barbecue contest a friend of a friend told us about the farmer's market at St. Phillip's. We hung on every word, listening to her talk about the beautiful, tender lettuces and the frothy fronds of fennel and the round, firm... you get the idea.
So how could I not go? I checked it out this morning (Saturdays only, 8:30 - 11) and it was just incredible. Veggies right off the farm, homemade breads, treats from a bakery on Sweet Auburn, fresh herbs, local honey, gorgeous bouquets... you name it. FABULOUS. And if I'm lucky some of the fresh oregano I bought will root and - dare I dream? - it won't die when planted in actual earth, even if Sweetie does describe my gardening as "She's a human Agent Orange. Never seen anything like it."
Since the zucchini was fresh off the farm, and I have a leisurely Saturday to put some time into dinner, I'm pulling out this fabulous Cooking Light recipe for Eight-Ball Zucchini Parmesan. It works perfectly well with regular zucchini (says she, who had never seen a 8-ball zucchini before buying one this morning).
We'll serve this with some heirloom tomatoes from the farmers' market on the side. It doesn't call for oregano and I have no idea why; it's wonderful in the dish, especially fresh*. Some of the fresh oregano will be used later in the week for the Herb Crusted Pork Tenderloin... stay tuned.
Eight-Ball Zucchini Parmesan
1 (1-ounce) slice French bread, torn into small pieces (or, for those of us riff-raffy enough to possess boxed breadcrumbs, use those)
6 eight-ball zucchini (about 1 1/2 pounds)
1/2 cup packed spinach leaves
8 basil leaves
2 garlic cloves, minced
1 small onion, peeled and quartered (about 5 ounces)
3/4 teaspoon olive oil
1 cup chopped plum tomato
1/2 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmesan cheese
Flat-leaf parsley sprigs (optional)
[Note: I also brown some Italian chicken sausage and include it in the mix to up the protein]
Preparation
Preheat oven to 350°.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside. Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.
Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl. Place spinach, basil, garlic, and onion in food processor; process until finely chopped.
Heat olive oil in a large nonstick skillet over medium heat. Add spinach mixture; cook 3 minutes, stirring occasionally. Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally. Remove from heat; stir in breadcrumbs.
Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture. Sprinkle evenly with cheese. Bake at 350° for 20 minutes or until cheese melts. Garnish with parsley, if desired.
Yield
6 servings (serving size: 2 zucchini halves)
Nutritional Information
CALORIES 67(30% from fat); FAT 2.2g (sat 0.9g,mono 0.9g,poly 0.3g); IRON 0.8mg; CHOLESTEROL 3mg; CALCIUM 87mg; CARBOHYDRATE 9g; SODIUM 316mg; PROTEIN 4g; FIBER 2g
*You get the most punch from fresh herbs by adding them at the end of the cooking time. I minced the oregano and sprinkled it on top of the cheese, about 10 minutes before it was done.
So how could I not go? I checked it out this morning (Saturdays only, 8:30 - 11) and it was just incredible. Veggies right off the farm, homemade breads, treats from a bakery on Sweet Auburn, fresh herbs, local honey, gorgeous bouquets... you name it. FABULOUS. And if I'm lucky some of the fresh oregano I bought will root and - dare I dream? - it won't die when planted in actual earth, even if Sweetie does describe my gardening as "She's a human Agent Orange. Never seen anything like it."
Since the zucchini was fresh off the farm, and I have a leisurely Saturday to put some time into dinner, I'm pulling out this fabulous Cooking Light recipe for Eight-Ball Zucchini Parmesan. It works perfectly well with regular zucchini (says she, who had never seen a 8-ball zucchini before buying one this morning).
We'll serve this with some heirloom tomatoes from the farmers' market on the side. It doesn't call for oregano and I have no idea why; it's wonderful in the dish, especially fresh*. Some of the fresh oregano will be used later in the week for the Herb Crusted Pork Tenderloin... stay tuned.
Eight-Ball Zucchini Parmesan
1 (1-ounce) slice French bread, torn into small pieces (or, for those of us riff-raffy enough to possess boxed breadcrumbs, use those)
6 eight-ball zucchini (about 1 1/2 pounds)
1/2 cup packed spinach leaves
8 basil leaves
2 garlic cloves, minced
1 small onion, peeled and quartered (about 5 ounces)
3/4 teaspoon olive oil
1 cup chopped plum tomato
1/2 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmesan cheese
Flat-leaf parsley sprigs (optional)
[Note: I also brown some Italian chicken sausage and include it in the mix to up the protein]
Preparation
Preheat oven to 350°.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside. Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.
Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl. Place spinach, basil, garlic, and onion in food processor; process until finely chopped.
Heat olive oil in a large nonstick skillet over medium heat. Add spinach mixture; cook 3 minutes, stirring occasionally. Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally. Remove from heat; stir in breadcrumbs.
Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture. Sprinkle evenly with cheese. Bake at 350° for 20 minutes or until cheese melts. Garnish with parsley, if desired.
Yield
6 servings (serving size: 2 zucchini halves)
Nutritional Information
CALORIES 67(30% from fat); FAT 2.2g (sat 0.9g,mono 0.9g,poly 0.3g); IRON 0.8mg; CHOLESTEROL 3mg; CALCIUM 87mg; CARBOHYDRATE 9g; SODIUM 316mg; PROTEIN 4g; FIBER 2g
*You get the most punch from fresh herbs by adding them at the end of the cooking time. I minced the oregano and sprinkled it on top of the cheese, about 10 minutes before it was done.
Thursday, June 12, 2008
These Loaves & Fishes Need A Little Something...
For years a hardy band of us have brought dinner to the Synagogue-run homeless shelter during Passover. Now that our church has efficient-ized that program, the group's considerable talents have been applied to another shelter, this time for homeless families.
Should you find yourself with a need to feed 30 people this recipe, quadrupled, will do the trick. As a single-family dish it goes very well with real ham, the ham-flavored turkey that's so good, or fried chicken.
SCALLOPED CORN, single-family size
Better Homes & Gardens Cookbook
1/2 cup chopped red or green sweet pepper
1/2 cup chopped onion (1 medium)
1/3 cup shredded carrot
f1/4 cup water
1 14 3/4 or 16-ounce can cream-style corn
1 8 3/4-ounce can whole kernel corn, drained
1 cup milk
1 cup coarsely crushed saltine crackers (about 20 crackers)
3/4 cup shredded cheddar cheese
2 slightly beaten eggs
1/4 cup shredded cheddar
1. Grease a 2-quart square baking dish - set aside. In a small saucepan combine sweet pepper, onion, carrot, and water. Bring to boiling; reduce heat. Simmer, covered, for 5 - 7 minutes or until vegetables are crisp-tender. Drain well, pressing out excess liquid.
[Note: That's really the long way 'round.... put the vegetables in a microwave-safe bowl with 1 or 2 TBSP water, cover with plastic and poke a few venting holes. Steam for 2 1/2 or 3 minutes. Drain through the venting holes. Done.]
2. Meanwhile, in a large mixing bowl, stir together the cream-style corn, whole kernel corn, milk, crushed crackers, the 3/4 cup shredded cheddar cheese, and eggs. Stir in the cooked vegetables. Transfer mixture to the prepared baking dish.
3. Bake, uncovered, in a 325-degree oven for 40 to 45 minutes or till center is set. Sprinkle with the 1/4 cup shredded cheddar cheese. Let stand 10 minutes before serving. Makes 8 servings.
If you quadruple the recipe, you'll need to add an extra cup - for a total of 5 cups - of crushed crackers. As a single-family serving the proportions work fine with the recipe as written, but once the quantities are increased it gets too liquid without the extra crackers. We usually cook the quadruple size in large disposable foil pans; you'll either need 2 pans per casserole (to support the weight) or to put the pans on cookie sheets.
Should you find yourself with a need to feed 30 people this recipe, quadrupled, will do the trick. As a single-family dish it goes very well with real ham, the ham-flavored turkey that's so good, or fried chicken.
SCALLOPED CORN, single-family size
Better Homes & Gardens Cookbook
1/2 cup chopped red or green sweet pepper
1/2 cup chopped onion (1 medium)
1/3 cup shredded carrot
f1/4 cup water
1 14 3/4 or 16-ounce can cream-style corn
1 8 3/4-ounce can whole kernel corn, drained
1 cup milk
1 cup coarsely crushed saltine crackers (about 20 crackers)
3/4 cup shredded cheddar cheese
2 slightly beaten eggs
1/4 cup shredded cheddar
1. Grease a 2-quart square baking dish - set aside. In a small saucepan combine sweet pepper, onion, carrot, and water. Bring to boiling; reduce heat. Simmer, covered, for 5 - 7 minutes or until vegetables are crisp-tender. Drain well, pressing out excess liquid.
[Note: That's really the long way 'round.... put the vegetables in a microwave-safe bowl with 1 or 2 TBSP water, cover with plastic and poke a few venting holes. Steam for 2 1/2 or 3 minutes. Drain through the venting holes. Done.]
2. Meanwhile, in a large mixing bowl, stir together the cream-style corn, whole kernel corn, milk, crushed crackers, the 3/4 cup shredded cheddar cheese, and eggs. Stir in the cooked vegetables. Transfer mixture to the prepared baking dish.
3. Bake, uncovered, in a 325-degree oven for 40 to 45 minutes or till center is set. Sprinkle with the 1/4 cup shredded cheddar cheese. Let stand 10 minutes before serving. Makes 8 servings.
If you quadruple the recipe, you'll need to add an extra cup - for a total of 5 cups - of crushed crackers. As a single-family serving the proportions work fine with the recipe as written, but once the quantities are increased it gets too liquid without the extra crackers. We usually cook the quadruple size in large disposable foil pans; you'll either need 2 pans per casserole (to support the weight) or to put the pans on cookie sheets.
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