Saturday, December 20, 2014

Roasted potatoes

Ingredients

  • 1/8 cup olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 4 large potatoes, peeled and cubed

Directions

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
  3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Veggie Broth

When I make veggie broth I often use whatever I have in my fridge...

Add 4 cloves of garlic, chopped
2 large carrots, chopped
3 stalks of celery chopped
A half a knuckle of ginger
1 tbs of kosher salt
one whole onion,
2 cups of fresh corn or one bag of frozen corn
2 tomatoes chopped
and sautee it in 3 TBS of olive oil... then add 5 quarts of water
Cover, bring to a boil and  thent urn down heat and let it simmer all day, adding water if it needs....

I can mine in a pressure cooker to keep it longer, but you can also freeze it..But don't leave it for long in the fridge....

edamame dip


1 cup shelled cooked edamame beans
1/2 cup cooked fresh spinach
3 tbsp extra virgin olive oil
2 tbsp greek yogurt
1 tbs cream cheese
2 cloves garlic
juice of one lemon
wee bit of cumin

Dried Strawberries

  1. Halve or quarter the strawberries, depending on their size; place on a baking sheet; season with salt and pepper;
  2. Dry in the oven for three hours at 100° C / 210° F.

Asparagus salad

4 ounces pancetta
1 tbs butter
1 lb asparagus trimmed an split on bias.
1 1 /4 cup leeks cut and quartered
2 garlic cloves
zest of one lemon
1 tsp orange zest
3 TBS pine nuts
1-2 TBS italian flat leaf parsley

4 ounces pancetta, saute until lightly crisp. diced

add asparagus and leeks and 1 TBS butter to pan and  saute until tender crisp

Add all the other ingreidients and saute til for about a minute.
Salt and pepper to taste

hamburger helper

Homemade Hamburger Helper
Yield: Serves 8
Ingredients
    Hamburger Helper:
  • 3 cups (24 oz) marinara sauce (storebought or homemade)
  • 1 batch easy alfredo sauce (recipe below)
  • 1 can (15 oz) diced tomatoes, with juices
  • 2 cloves garlic, minced
  • 2 lbs ground beef (I used extra lean)
  • 1 1/2 lbs penne noodles (I used whole wheat)
  • pinch of salt and pepper
  • Garnish: parmesan cheese and julienned basil
  • Easy Alfredo Sauce:
  • 4 tbsp unsalted butter
  • 3/4 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • pinch of nutmeg
  • Black pepper and salt to taste
Instructions
To make the alfredo:
Melt the butter in a large sauté pan set over low heat. Add the cream to the butter as it melts. Stir occasionally (keeping the heat on low). Let it simmer for about 15 minutes. When it’s reduced slightly, add the parmesan cheese, nutmeg, salt and pepper and stir. Set aside while you make the rest of the sauce. Stir the alfredo occasionally. Note: if the alfredo is WAY too thick for your liking, add some extra milk or cream (1 tbsp at a time) after it’s simmered and reduced.
To make the hamburger helper:
Brown the ground beef in a large skillet then drain the fat.
Add the garlic to the drained beef and cook for about 30 seconds. Then add the marinara and diced tomatoes. Bring to a boil. As soon as it starts to boil, turn down the heat to low and simmer for 30 minutes, stirring occasionally. Add the alfredo sauce a few minutes before you add the noodles.
While the sauce is cooking, boil the pasta noodles.

Bay Scallops with Spinach, Somen noodles, and leek sauce.

Bay Scallops with leek sauce, 
wilted spinach over somen noodles.

We love any combination of this recipe with salmon as well... These are all made very quickly, and quite tasty! The leek sauce is so worth it...  we serve the scallops over the somen noodles, add in as much spinach as each person likes, top it off with the leek sauce and stir it all together... I would have taken a photo, but it all disappeared very quickly... and was told to go write down what I did immediately!  So there... I did. ;-) with a full happy, belly!

LEEK SAUCE:

3 TBS Butter
3 Leeks, well washed, chopped into 1/2" rounds (white and light green only)
1/3 C dry white wine
1/3 heavy cream
3Tbs finely chopped fresh chives
salt pepper 
1/4 c chicken stock
Melt butter in a medium skillet, over med/high heat. Add leeks, simmer, stir occasionally, 5 minutes, add wine, simmer until leeks are tender, about 4 minutes. add cream and chives, season with salt and pepper, remove from heat, and add to the blender and blend until smooth.

WILTED SPINACH:

2 TBS butter melted
1 container of spinach, washed and dry.
2 garlic cloves

Coat pan with olive oil, garlic press to garlic gloves... sautee about 1 minute, don't let garlic burn... add spinach, drizzle with olive oil and stir with a wooden spoon until all coated, cover and let simmer on high for about 2 minutes, uncover, stir until all is wilted.  Remove from pan, drizzle butter over it and stir... add salt and pepper to taste.


BAY SCALLOPS:

1.25 lbs of bay scallops
2 TBS butter
drizzle of olive oil

Coat pan with oil and one TBS of butter, heat until hot, add scallops, heat for 1 minute then turn them over for one more minute...

Remove from heat to serve sprinkle with Sea salt.


SOMEN NOODLES:

2 bundles of Somen noodles

Heat  a pot of water enough for two bundles of somen noodles... Boil water, add noodles, and cook for 2 minutes... drain and rinse well. serve.


Thursday, December 18, 2014

Chocolate Crackled Cookies

Chocolate Crackled Cookies

Spicy, sweet, and just down right YUMMY!

12 oz semi-sweet baking chocolate, divided
3/4 c flour
2 tsp Roasted Saigon Cinnamon (McCormick)
1 tsp Ancho Chile Pepper (I used Mc Cormick's Chipotle Chile Pepper because that's what I had on hand)
1/2 tsp baking powder
1/4 tsp salt
1/4 c (1/2 stick) butter, softened
1/2 c granulated sugar
1/4 c firmly packed brown sugar (I used light brown)
2 large eggs, lightly beaten
2 tsp good pure Vanilla Extract

MELT 8 oz of the chocolate in a bowl over boiling water & set aside.
COARSELY CHOP remaining 4 oz chocolate.
MIX flour, roasted cinnamon, chile pepper, baking powder & salt in a small bowl.
BEAT butter & sugar in a large bowl with electric mixer until light & fluffy.
ADD eggs & vanilla & mix well.
ADD melted chocolate & beat until well blended.
GRADUALLY BEAT IN flour mixture (low speed) until well mixed.
STIR IN chopped chocolate.
DROP dough by rounded tablespoons 1 1/2" apart on parchment paper-lined baking sheets.
BAKE in preheated 375 degree oven about 10 minutes or just until cookies are set AND  slightly
cracked on top.
TRANSFER carefully to wire rack & cool completely. 
(Makes about 2 - 3 doz depending on size of cookie)

Wednesday, December 3, 2014

Garlicky Cranberry Chutney

Garlicky Cranberry Chutney
We were given this as a gift the last two thanksgivings, and we Demolished the container... Found on NPR website... SO GOOD!!!
Susan Stamberg calls this recipe "my truly favorite cranberry side dish." It's from Madhur Jaffrey's cookbook East/West Menus for Family and Friends(Harper & Row, 1987).
1-inch piece fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 tablespoons sugar
1/8 tsp cayenne pepper
1-pound can cranberry sauce with berries
1/2 teaspoon salt (or less)
ground black pepper
Cut ginger into paperthin slices, stack them together and cut into really thin slivers.
Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer, simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left.
Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Lumps are ok. Simmer on a gentle heat for about 10 minutes.
Cool, store and refrigerate. ("It will keep for several days, if you don't finish it all after first taste!")

Tuesday, August 26, 2014

Tofu black bean veggie burgers... yum.

ingredients:

1/4 red onion1 bell pepper, cored6 ounces fresh mushroom of your choiceOne 16-ounce can black beans, rinsed and drained2 teaspoons garam masala seasoning1/2 teaspoon kosher or sea salt6 ounces soft silken tofu (I prefer Mori-nu brand)1 cup panko bread crumbs2 teaspoons cooking oil12 burger bunsmayonnaise (or soy mayonnaise)2 cups fresh arugula6 ounces goat cheese (or soy cheese)

directions:

Roughly chop the onion and bell pepper (it makes it easier for the food processor). In a food processor, add the first 6 ingredients. Pulse until the mixture becomes finely minced.
Drain the tofu and pat dry. With a large spoon, mix the tofu and the panko bread crumbs into the patty mixture. You can taste the mixture and add additional garam masala seasoning or salt, if needed. Refrigerate the patty mixture for at least 20 minutes (or up to overnight). The mixture should be moist, but just firm enough to hold a patty shape - if it is too wet, mix in 1/4 additional bread crumbs. Shape the mixture into 6-8 patties.
When ready to cook, heat a frying pan over medium heat and swirl in the cooking oil. When hot, carefully add as many patties that can fit without touching. Fry each side until it is golden brown, about 2-3 minutes per side. Assemble the patties onto each bun with mayonnaise, arugula and cheese.

Wednesday, August 20, 2014

lentil chili

This is soooo good. Must have the avocado relish added in... the best!

1 cup rinsed brown lentils
1/2 tsp salt + to taste
1/2 tsp turmeric in powder form 1 medium bell pepper seeded and chopped 1/2 cup chopped celery 1/2 cup chopped tomato 1/2 tsp curry powder 1/2 tsp lime juice
For avocado salsa on top,
1/2 avocado in .5 inch cubes 1/2 cup finely diced tomatoes 1/2 tsp finely chopped cilantro 1/2 tsp lime juice 1/4 tsp fresh ground black pepper
To prepare,
Lentils, salt, turmeric and 2 cups water in pan. Cook uncovered over medium heat [presume a simmer] for 25-30 minutes. Add rest except lime and cook 10 minutes more. Add lime just before serving.
For salsa- combine ingredients all together to consistency desired and serve cold over stew.

Sunday, August 10, 2014

Strawberry Julius

  • Homemade Strawberry Julius

  • 2 cups strawberries
  • 1/2 cup milk (nonfat or lowfat okay)
  • 1/2 cup water
  • 1/4 cup sugar 
  • 1 egg white
  • 1/2-2/3 teaspoon vanilla
  • handful of ice cubes
  • Blend all together...

Saturday, August 9, 2014

Potato salad

Potato salad
  • 3 tablespoons cider vinegar
  • 1 teaspoon salt
  • 3/4 cup chopped celery
  • 1/2 cup chopped white onion
  • 3 large hard-boiled eggs, chopped
  • 1 cup mayonnaise or boiled dressing

preparation

Cover potatoes with salted cold water; by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.
While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.
When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.

Thursday, August 7, 2014

Egg Salad

At my daughters request.... ;-)

Summer egg salad:

  • 8 hard steamed eggs, chilled and peeled
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons fresh juice from 1 lemon
  • 1/3 cup finely diced celery 1 small stalk)
  • 1/4 cup finely sliced scallions,(About 4 scallions)
  • Kosher salt and freshly ground black pepper

Wednesday, May 14, 2014

Experimental Black bean burgers


We love black beam burgers... And I have been looking for a great recipe... Usually I find that the black bean burger 'centers' stay a bit mushy when the outside gets well done... SO as I was surfing the internet I came across a tip to BAKE your black beans, for 20 minutes, which helps get rid of the extra moisture...  Although I did that, in this somewhat crude recipe, ( I mix things up and don't measure), Mine were actually  little dry, although NO ONE minded in this household!  I added below, to add a little bit of olive oil to make up the difference in the dryness.  I did prefer them to being wet and mushy inside though...

I added a few things I don't usually add... I chopped up Cashews, as I thought that might also help absorb the extra moisture... which added a wee bit of crunch. (REALLY GOOD!) I used up some fresh salsa when I sautéed the onion, and added a 1/2 clove of garlic... and made my own bread crumbs...  and fontina... Inside and outside the burger.

DELICIOUS!!!   I'm sure you can adapt any recipe... This is (sort of) what I did below... They were incredibly tasty... Definitely the best we have ever made...


Experimental Black bean burgers:

2 cans black beans, drained, and baked on a cookie sheet on foil, at 350 for 20 minutes

sauté, onion, garlic and salsa together...
1/2 onion
1/2 Clive of garlic
4tbs if fresh salsa​
​ 

After baking the beans, I put them in the Cusinart to blend up, then in a bowl with the bean mush added:

​I added aprox: 1/2 tsp of each:  
Chili order
Paprika
Cilantro
Red pepper 
Cumin
Salt

2 tbs mayo
1/2 cup of fontina cheese
1 egg
1/4 cut of 
​finely ​
chopped cashews
​Add, ​
1cup of homemade Bread crumbs
Drizzle of olive oil 
​to add a bit of moisture...​

​Stir
 it all together, make patties, and fry in a little bit of canola oil.... 


My bread crumbs were made this way:​

3 pieces of bread
Handful Of cashews
2tbs toasted sesame seeds
Basil
Oregano
Parsley
 (Makes more then you need) 




Thursday, April 17, 2014

stuffed peppers



I have not made these yet, But I hope to soon!
will comeback and comment after I do!

Monday, March 3, 2014

Prosciutto & Four cheese pizza


Prosciutto & Four cheese pizza (yummy by complete accident)
pre heat oven to 400.

I thought I was being very clever to make pizza dough into my bread maker. I thought I was way ahead of my "game" in getting dinner ready… Once the bread maker BEEPED, I went to start making the pizzas, only to find it had BAKED the loaf, because I put it on the wrong setting. LOL!  Now, it's dinner time and what do I do?

I went ahead and sliced my freshly made bread into thin slices, and laid them on a cookie sheet brush with olive oil.
I grabbed a little cup and mixed a 1/4 cup olive oil with a nice splash of balsamic vinegar and brushed each piece of bread with the mixture thoroughly…

I then sprinkled some onion powder and
Garlic salt on the bread slice...

Next, I spread goat cheese on each piece, laid a piece of Prosciutto on, then sprinkled 
grated fontina, gruyere, and mozzarella on top, and baked for a 5-10 minutes on 400. Or until the cheese got nice and bubbly…

I do not have fancy measured directions, I shredded as much cheese as I had.  haha! As it was an accidental YUMMY meal… We plan on making that accident again, soon!

YUMMY!!!

Tuesday, February 25, 2014

Black Bean Burgers


Black Bean Burgers

We loved these… We have been looking for a good black bean burger recipe, and all around we enjoyed them, One thought was to add salsa and parmesan cheese… must try that next time… with guacamole!


INGREDIENTS:
1 (16 ounce) can black beans, drained
and rinsed
1/2 green bell pepper, cut into 2 inch
pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
DIRECTIONS:
1.preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2.In a medium bowl, mash black beans with a fork until thick and pasty.
3.In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4.In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5.Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6.baking, place patties on baking sheet, and bake about 10 minutes on each side.