I'm back. I know I've been a bit lax this month, but it's been busy so fall back. I'm here now and I've got two recipes to share. One is all mine, the other is from http://www.onceuponachef.com/.
Here goes:
Spinach roll-ups with pancetta ~
1/2 bag of frozen spinach ~ 4 strips of pancetta ~ tbsp olive oil ~ 1/4 cup panko crumbs ~ tbsp minced garlic ~ kosher salt/freshly ground pepper ~ dash of minced onions ~ 1/4 cup shredded cheddar cheese ~ 2 whole wheat tortillas
Heat a medium size saute pan on med/high heat. Pour in olive oil and continue to let pan heat up. Pour in frozen spinach (don't thaw). Saute for a couple minutes. As it thaws, dump in bread crumbs, minced garlic, minced onion and salt/pepper. Continue to saute. In another smaller pan, cook pancetta. Once done, crumble and mix with spinach. While spinach is finishing up (takes about 10 minutes, but wasn't really timing!), take out tortillas and sprinkle one side with cheddar cheese. Spoon spinach mixture on top of cheese and tightly roll up. Cut in half and serve. I gave these to my kids with carrots and ranch dip on the side. E hates anything green so big flop with her. Brooklynn is negotiating bites but does that with everything so not a reliable judge. Ben thought the spinach was 'pretty good'. So, there you go. Hope you like it!
On to snickerdoodle donut holes care of http://www.onceuponachef.com/. Or going to have to break because Brooklynn is driving me absolutely mad. And so is Ben. Breath. Just breath.
I'm baaaaaccckkkk. And just had a donut hole for breakfast. So much for eating healthy these days. I have totally given in to the holiday overindulgence. And.am.loving.it!
Let's talk about sweets. I made this adapted recipe from Nigella Lawson/Once Upon a Chef. Ben thought they came out a bit dry, however, I like them. And they were super easy to make. I don't think I creamed the butter/sugar well enough, but not sure how much that affects the overall product. Maybe I'll see some of you this week and you can sample and let me know your thoughts. I'm going to try to makes these again soon because I can do better and really want to serve these guys on Christmas.
http://www.onceuponachef.com/2011/12/donut-hole-cookies-snickerdoodles.html#more
The big difference in her cookies and Nigella's is nutmeg. Gives them that donut-y taste. I followed everything to the letter minus creaming the butter correctly (rookie mistake). Oh, I also used Vietnamese cinnamon (Extra Fancy) from Penzey's spices. According to the bottle, it is the 'highest quality cinnamon available in America'. What????? It ends with 'an amazing cinnamon'. So you should probably get some. Because it's the best. And who doesn't want the best. If you say you don't you are a liar and probably shouldn't read my blog anymore as I don't want to be associated with liars. Thanks.
Okay, so make a batch of these little guys and let me know how they came out. Feel free to drop by and I'll make us some coffee and we'll sample and discuss their delightfulness. See you soon.
Happy Cooking! Happier Eating!
Yoyo
Monday, December 19, 2011
Monday, December 5, 2011
Dinner for a friend
A friend of mine recently had an adorable baby girl. After signing up on www.takethemameal.com, I decided to bring her and her family stuffed chicken breasts, arugula and couscous. I grabbed the chicken recipe from one of my favorite cookbooks, The American Test Kitchen Family Cookbook. It was risky because I never made it before, but thought the flavors sounded great and it was relatively easy to put together. I also liked it because you can prepare ahead of time. She said it turned out great. Still haven't made for my family, but thinking of adding it to the menu this week.
Stuffed Chicken Breasts with goat cheese and sun-dried tomatoes (pg 304/305):
8 oz cream cheese, softened (omitted this) ~ 4 oz goat cheese (used crumbled) ~ 2 tsps minced fresh thyme ~ 1 garlic clove, minced ~ salt/pepper ~ 6 boneless, skinless chicken breasts ~ 3/4 cup mayo (used canola) ~ 2 tbsps Dijon mustard (used Grey Poupon) ~ 2 tsps fresh lemon juice ~ 3 cups (fresh) breadcrumbs (used panko) ~ 1 tbsp unsalted butter, melted (omitted) ~ 1 cup oil-packed sun-dried tomatoes, drained, patted dry, and minced
1. Heat oven to 425 and adjust rack to middle position.. Stir cream cheese (omitted), goat cheese, thyme, garlic, 1/4 tsp salt, 1/4 tsp pepper together until smooth.
2. Pound chicken to even 1/4 inch thickness. Pat dry with paper towels, then season with salt and pepper. Mound 1/4 cup cheese mixture filling at the wider end of the chicken, form the cheese into a log, then roll chicken up (you will have leftover filling).
3. Arrange chicken rolls, seam-side down, about 1/2 inch apart in a 9x13 inch baking dish coated lightly with vegetable spray.
4. Mix any remaining cheese filling with mayo, mustard, and lemon juice, then brush mixture over the tops and sides (only did top) of the chicken. Toss the breadcrumbs with the butter (omitted butter), then press onto the tops and sides of chicken roll.
5. Bake until breadcrumbs are golden and the very center of the chicken rolls registers 160 degrees, about 30 minutes.
Can make ahead. Follow through step 4, the dish can be wrapped tightly in plastic wrap and refrigerated for up to 8 hours. Remove wrap and bake as directed in step 5. You may need to increase the time by 5 to 10 minutes.
Enjoy!
Yoyo
Stuffed Chicken Breasts with goat cheese and sun-dried tomatoes (pg 304/305):
8 oz cream cheese, softened (omitted this) ~ 4 oz goat cheese (used crumbled) ~ 2 tsps minced fresh thyme ~ 1 garlic clove, minced ~ salt/pepper ~ 6 boneless, skinless chicken breasts ~ 3/4 cup mayo (used canola) ~ 2 tbsps Dijon mustard (used Grey Poupon) ~ 2 tsps fresh lemon juice ~ 3 cups (fresh) breadcrumbs (used panko) ~ 1 tbsp unsalted butter, melted (omitted) ~ 1 cup oil-packed sun-dried tomatoes, drained, patted dry, and minced
1. Heat oven to 425 and adjust rack to middle position.. Stir cream cheese (omitted), goat cheese, thyme, garlic, 1/4 tsp salt, 1/4 tsp pepper together until smooth.
2. Pound chicken to even 1/4 inch thickness. Pat dry with paper towels, then season with salt and pepper. Mound 1/4 cup cheese mixture filling at the wider end of the chicken, form the cheese into a log, then roll chicken up (you will have leftover filling).
3. Arrange chicken rolls, seam-side down, about 1/2 inch apart in a 9x13 inch baking dish coated lightly with vegetable spray.
4. Mix any remaining cheese filling with mayo, mustard, and lemon juice, then brush mixture over the tops and sides (only did top) of the chicken. Toss the breadcrumbs with the butter (omitted butter), then press onto the tops and sides of chicken roll.
5. Bake until breadcrumbs are golden and the very center of the chicken rolls registers 160 degrees, about 30 minutes.
Can make ahead. Follow through step 4, the dish can be wrapped tightly in plastic wrap and refrigerated for up to 8 hours. Remove wrap and bake as directed in step 5. You may need to increase the time by 5 to 10 minutes.
Enjoy!
Yoyo
Pumpkin Soup
If it ever transitions fully to winter, this is a sure fire soup to warm you up. It's a "Spiked Pumpkin Soup", but I've never had bourbon in my house when I've decided to make it, so can't speak to the true recipe. However, by adding more apple cider and cumin, the non-alcoholic version is one of my fav's.
This is also a Cooking Light recipe out of the 2006 annual edition, page 381.
1 cup chopped onion (I use a sweet variety) ~ 1/2 tsp minced fresh ginger (used regular) ~ 1/2 tsp ground cumin (increased to 1 tsp) ~ 2 garlic cloves minced ~ 1.5 cups apple cider (used 1 3/4) ~ 1/3 cup bourbon (omitted) ~ 1/4 cup maple syrup ~ 1 (29 oz) can pumpkin ~ 1 (14 oz) can fat-free, less sodium chicken broth (also used vegetable broth, does change the flavor a bit) ~ 2 cups 2% milk (used 1%) ~ 1 tsp all-purpose flour ~ 1/2 tsp salt ~ 1/4 tsp freshly ground pepper ~ 9 tbsps red-fat sour cream ~ 3 tbsps chopped fresh parsley
1. Heat a large Dutch over over med-high heat. Coat with cooking spray. Add onion, ginger, cumin and garlic; saute 5 minutes or until lightly browned. Stir in cider and next 4 ingredients; bring to a boil, reduce heat and simmer 10 minutes.
2. Place 1/2 pumpkin mixture in a blender; process until smooth. Pour pureed mixture into large bowl. Repeat procedure with remaining pumpkin mixture. Return pureed mixture to pan. Stir in milk, flour, salt, pepper; cook until thoroughly heated (do not boil), stirring frequently. Serve with sour cream. Garnish with parsley. Yield: 9 servings
I served this on Thanksgiving before my aunt's main course. It really complimented the rest of the meal. I'll probably make this for upcoming holiday dinners as well. It's easy to make and transports well.
Happy Cooking! Happy Eating!
Yoyo
This is also a Cooking Light recipe out of the 2006 annual edition, page 381.
1 cup chopped onion (I use a sweet variety) ~ 1/2 tsp minced fresh ginger (used regular) ~ 1/2 tsp ground cumin (increased to 1 tsp) ~ 2 garlic cloves minced ~ 1.5 cups apple cider (used 1 3/4) ~ 1/3 cup bourbon (omitted) ~ 1/4 cup maple syrup ~ 1 (29 oz) can pumpkin ~ 1 (14 oz) can fat-free, less sodium chicken broth (also used vegetable broth, does change the flavor a bit) ~ 2 cups 2% milk (used 1%) ~ 1 tsp all-purpose flour ~ 1/2 tsp salt ~ 1/4 tsp freshly ground pepper ~ 9 tbsps red-fat sour cream ~ 3 tbsps chopped fresh parsley
1. Heat a large Dutch over over med-high heat. Coat with cooking spray. Add onion, ginger, cumin and garlic; saute 5 minutes or until lightly browned. Stir in cider and next 4 ingredients; bring to a boil, reduce heat and simmer 10 minutes.
2. Place 1/2 pumpkin mixture in a blender; process until smooth. Pour pureed mixture into large bowl. Repeat procedure with remaining pumpkin mixture. Return pureed mixture to pan. Stir in milk, flour, salt, pepper; cook until thoroughly heated (do not boil), stirring frequently. Serve with sour cream. Garnish with parsley. Yield: 9 servings
I served this on Thanksgiving before my aunt's main course. It really complimented the rest of the meal. I'll probably make this for upcoming holiday dinners as well. It's easy to make and transports well.
Happy Cooking! Happy Eating!
Yoyo
Time to play catch up...
So I've been cooking, just not writing. Finding I'm not the best at making time for this venture. Will share 3 recent recipes and promise to write more consistently. I know you're relieved. Here goes:
Great side dish and super easy to make ~ Couscous with Caramelized Onion and Goat Cheese (added mushrooms too). This jumped off the page and into my 'must make' recipe pile as soon as I opened up to page 337 in the annual Cooking Light 2006. I had a holiday party with close girlfriends, who are all talented cooks, bakers or especially talented at picking out bottle(s) of wine (or Bailey's) and I was responsible for a side dish. This seemed flavorful, fast and easy to make. And since this was a 'low stress' event, it won out over more complicated dishes.
I used whole wheat couscous from Trader Joe's. One box was more than enough since I tripled the recipe. I added one container of baby Bella mushrooms and used A.A. Borsari original seasoning instead of garlic pepper. I also added a tsp of minced garlic while sauteing the onions and mushrooms. Here's the recipe in full:
1 tbsp olive oil ~ 2 cups thinly sliced red onion ~ 1 cup uncooked couscous ~ 1 tsp garlic pepper ~1/2 cup crumbled goat cheese ~ 1 cup fat-free, less-sodium chicken broth
1. Heat oil in a medium nonstick skillet over med-high heat. Add onion (and mushrooms, minced garlic), and saute 7 minutes (or until browned).
2. Combine couscous and seasoning in a medium (I recommend using a larger bowl if increasing the recipe), top with onion and cheese. Place broth in a microwave-safe measuring cup, microwave at HIGH 2.5 minutes or until hot. Slowly pour over couscous mixture Cover, let stand 5 minutes. Fluff with a fork, tossing until well combined. Yield 5 servings.
I will make this again for on Christmas, but will probably use vegetable broth to make this a friendly dish for my vegetarian family members. All in all, highly recommend.
Break time, Emerson up and ready to start the day. At least I got one recipe done. :)
Great side dish and super easy to make ~ Couscous with Caramelized Onion and Goat Cheese (added mushrooms too). This jumped off the page and into my 'must make' recipe pile as soon as I opened up to page 337 in the annual Cooking Light 2006. I had a holiday party with close girlfriends, who are all talented cooks, bakers or especially talented at picking out bottle(s) of wine (or Bailey's) and I was responsible for a side dish. This seemed flavorful, fast and easy to make. And since this was a 'low stress' event, it won out over more complicated dishes.
I used whole wheat couscous from Trader Joe's. One box was more than enough since I tripled the recipe. I added one container of baby Bella mushrooms and used A.A. Borsari original seasoning instead of garlic pepper. I also added a tsp of minced garlic while sauteing the onions and mushrooms. Here's the recipe in full:
1 tbsp olive oil ~ 2 cups thinly sliced red onion ~ 1 cup uncooked couscous ~ 1 tsp garlic pepper ~1/2 cup crumbled goat cheese ~ 1 cup fat-free, less-sodium chicken broth
1. Heat oil in a medium nonstick skillet over med-high heat. Add onion (and mushrooms, minced garlic), and saute 7 minutes (or until browned).
2. Combine couscous and seasoning in a medium (I recommend using a larger bowl if increasing the recipe), top with onion and cheese. Place broth in a microwave-safe measuring cup, microwave at HIGH 2.5 minutes or until hot. Slowly pour over couscous mixture Cover, let stand 5 minutes. Fluff with a fork, tossing until well combined. Yield 5 servings.
I will make this again for on Christmas, but will probably use vegetable broth to make this a friendly dish for my vegetarian family members. All in all, highly recommend.
Break time, Emerson up and ready to start the day. At least I got one recipe done. :)
Thursday, November 17, 2011
Bacon and Brussels Sprouts
So I tried two new recipes last night. Bacon and Cider Chicken & Gratin Brussels Sprouts (also w/ bacon). I've never made brussels sprouts before, but Ben likes them so thought I would give them a try. I found both recipes through Cooking Light (an annual addition and special edition mag).
Here are my thoughts ~
My counter space slightly sucks when preparing dual dishes. Realize that comment has nothing to do with the actual recipes, but felt like sharing anyways.
I recommend prepping. Makes like so much easier, right? Not just for cooking either. Getting things together ahead of time (if you can) creates a (less) stressful environment. Ben got in my way last night and it almost got ugly. Because I was frantic cooking and that's no way to cook. So prepping would've alleviated that feeling and maybe actually drinking the glass of wine I poured (don't worry, I finished it later). So there you go...prep. You're welcome for that gem of information.
Really braise the brussels sprouts. The recipe says 'almost tender' before transferring them into a small casserole dish and covering with homemade breadcrumbs and bacon. I should've given them a couple more minutes on the stove as the broiler (on Lo) really just crisps the crumbs and bacon (it's only in oven for about 3 minutes).
Overall, nice side dish. I cut the recipe in half (although I did use 3 slices of bacon).
http://www.myrecipes.com/recipe/brussels-sprouts-gratin-50400000107526/
2nd recipe ~
http://www.myrecipes.com/recipe/chicken-with-cider-bacon-sauce-10000001011270/
I followed recipe for the most part, just added an extra slice of bacon (because I love bacon). Again, halved the recipe since I was only cooking for two last night. All in all, recommend. Ben wasn't crazy about the cider flavor, but didn't know beforehand he wasn't a fan of cider to begin with. He still ate it so guess he doesn't hate it completely.
Not sure what I rate this meal and Ben didn't indulge me last night. His only comment was "it was good." If you try anything, let me know. Love feedback.
Happy cooking! Happy eating!
Yoyo
Here are my thoughts ~
My counter space slightly sucks when preparing dual dishes. Realize that comment has nothing to do with the actual recipes, but felt like sharing anyways.
I recommend prepping. Makes like so much easier, right? Not just for cooking either. Getting things together ahead of time (if you can) creates a (less) stressful environment. Ben got in my way last night and it almost got ugly. Because I was frantic cooking and that's no way to cook. So prepping would've alleviated that feeling and maybe actually drinking the glass of wine I poured (don't worry, I finished it later). So there you go...prep. You're welcome for that gem of information.
Really braise the brussels sprouts. The recipe says 'almost tender' before transferring them into a small casserole dish and covering with homemade breadcrumbs and bacon. I should've given them a couple more minutes on the stove as the broiler (on Lo) really just crisps the crumbs and bacon (it's only in oven for about 3 minutes).
Overall, nice side dish. I cut the recipe in half (although I did use 3 slices of bacon).
http://www.myrecipes.com/recipe/brussels-sprouts-gratin-50400000107526/
2nd recipe ~
http://www.myrecipes.com/recipe/chicken-with-cider-bacon-sauce-10000001011270/
I followed recipe for the most part, just added an extra slice of bacon (because I love bacon). Again, halved the recipe since I was only cooking for two last night. All in all, recommend. Ben wasn't crazy about the cider flavor, but didn't know beforehand he wasn't a fan of cider to begin with. He still ate it so guess he doesn't hate it completely.
Not sure what I rate this meal and Ben didn't indulge me last night. His only comment was "it was good." If you try anything, let me know. Love feedback.
Happy cooking! Happy eating!
Yoyo
Monday, November 7, 2011
I went International tonight
The latest Cooking Light has a great spread on Thailand. The culinary adventure takes place in Chiang Mai (400 miles north of Bangkok). I happily tried the Chiang Mai Pork Patties featured in the mag. Along with some sticky rice and roasted asparagus. Now, we don't have an Asian market around the corner (it's in Columbia), so I had to make some concessions. I couldn't find fresh red bird chile's (although Whole Foods carried the jarred version. I used jalapenos instead. No galangal (should probably look that one up), but was able to sub in fresh ginger. Lemongrass was in Whole Foods, as were Kaffir limes, so all in all, had most of the original recipe to work from.
It is somewhat time consuming, but could easily be condensed by prepping better. I did everything at once, leaving a hot mess along the way (don't worry, I cleaned it up, just relax).
Some things I'll do next time ~ make the trip out to Columbia for everything. Take the time to make sticky rice (needs to soak 8 hours). Make the roasted eggplant salsa even though Ben hates all things eggplant. Because really, it's all about me.
I highly recommend this recipe. It's 3 patties per serving (comes in just under 300 calories) and full of diverse flavors. If your saucy (and I am), serve with a sweet chili Thai sauce (Trader Joe's has a nice one).
http://www.myrecipes.com/recipe/chiang-mai-pork-patties-50400000116779/ (Ben grilled the patties for me...recommend that as well).
Enjoy! Happy Cooking! Happy Eating!
Yoyo
It is somewhat time consuming, but could easily be condensed by prepping better. I did everything at once, leaving a hot mess along the way (don't worry, I cleaned it up, just relax).
Some things I'll do next time ~ make the trip out to Columbia for everything. Take the time to make sticky rice (needs to soak 8 hours). Make the roasted eggplant salsa even though Ben hates all things eggplant. Because really, it's all about me.
I highly recommend this recipe. It's 3 patties per serving (comes in just under 300 calories) and full of diverse flavors. If your saucy (and I am), serve with a sweet chili Thai sauce (Trader Joe's has a nice one).
http://www.myrecipes.com/recipe/chiang-mai-pork-patties-50400000116779/ (Ben grilled the patties for me...recommend that as well).
Enjoy! Happy Cooking! Happy Eating!
Yoyo
Wednesday, November 2, 2011
Let's talk soup
So I planned to make a white chicken chili c/o Southern Living on Monday for Halloween. We had family coming over and I thought it would be a great meal to serve guests alongside cornbread and salad. Well, the recipe called for 3 cans of Northern beans. I omitted these due to my husband's delicate stomach. But getting rid of a key ingredient changed the recipe from chili to soup. And again, flexibility reigns supreme. It was a little bland, so I added more cumin, red pepper flakes and coarse salt. I will point out that Ben had a "I told you so moment". If you didn't know already, those moments are pretty obnoxious. He doesn't believe you should 'test' recipes out on guests, yet I'm almost always trying something new for company. Obviously his opinion doesn't sway me to change my ways. So the chili turned into chicken tortilla soup and I got great reviews (minus my husband who still stood by his 'bland' rating). I topped it with cilantro, chips, light sour cream, jalapenos, salsa & Monteray Jack cheese. Delish.
Here's the link. http://www.myrecipes.com/recipe/white-christmas-chili-10000000366856/
I started cooking around 1:00 and kept the chili/soup on low for about 3 hours. I didn't cover, but talked to a friend who always covers when she makes this recipe. I will probably cover the dutch oven next time around. I doubled the cumin from 1 tsp to 2 tsp. I would add another 1/2 tsp next time (maybe when I'm sauteing the celery and onion). I also added 2 extra chicken breasts since I had a crowd coming over (from 4 chicken breasts to 6). I added more celery (3/4 cups vs 1/3). I omitted beans.
There weren't any leftovers, but this recipe is supposed to even better the next day.
Enjoy!
Yoyo
Here's the link. http://www.myrecipes.com/recipe/white-christmas-chili-10000000366856/
I started cooking around 1:00 and kept the chili/soup on low for about 3 hours. I didn't cover, but talked to a friend who always covers when she makes this recipe. I will probably cover the dutch oven next time around. I doubled the cumin from 1 tsp to 2 tsp. I would add another 1/2 tsp next time (maybe when I'm sauteing the celery and onion). I also added 2 extra chicken breasts since I had a crowd coming over (from 4 chicken breasts to 6). I added more celery (3/4 cups vs 1/3). I omitted beans.
There weren't any leftovers, but this recipe is supposed to even better the next day.
Enjoy!
Yoyo
Friday, October 28, 2011
When Pork goes bad...literally.
I did all my shopping on Sunday instead of Monday this week. And a night out on Tuesday threw off my menu plans. That being said, the bone-in pork chops I pulled out of the fridge last night were 'good' till today (the 28th). So I was pretty mad when one had a grayish tinge and both emitted a smell that even made my husband question them. Pork gone bad and flexibility rules again. Why must the kitchen gods challenge me so? I know this is a real nail-biter. "What ever did she do?" you ask. Well, I'll tell you. I defrosted some chicken, got out the homemade bread crumbs made for the bad pork, whipped up a honey mustard vinaigrette from http://www.onceuponachef.com/ and pulled together a good meal. I soaked the chicken in vinaigrette (after patting them dry), dredged them in breadcrumbs and baked at 350 degrees for 30 minutes. I also drizzled a bit of dressing over the chicken breasts and sprinkled more pepper before putting in the oven.
I put together a quick salad (greens, red onion, carrots and cherry tomatoes) dressed in the vinaigrette. You might be thinking overkill, but the dressing is so damn good. Really, you should try it. The presentation was nice for a thrown together meal. You can also use the dressing as a dip, which I did. All in all, very happy with how dinner turned out. And a glass of wine (or two) certainly helped dull the pain of the bad pork. And I learned another important kitchen lesson: it's okay to put stuff in the freezer and defrost appropriately thus ensuring no waste! :)
Breaded Honey Mustard Chicken:
2 boneless, skinless chicken breasts
1 cup honey mustard vinaigrette (divided) www.onceuponachef.com
1 1/2 cups bread crumbs (2 pieces multi grain bread pulsed in food processor, then drizzled with olive oil and pulsed again)
Coarse salt and freshly ground pepper
Preheat oven to 350 degrees. Pat chicken breast dry, season with salt and pepper. Put chicken breasts in shallow bowl and drizzle vinaigrette all over both sides. Pour breadcrumbs in shallow bowl and dredge both sides of chicken. Put chicken breasts on an oiled baking sheet. Scoop more breadcrumbs on top (as desired) and drizzle more vinaigrette on top (as desired). Bake for 25 to 30 minutes.
This would also be delicious cut up and served on top of a nice bed of greens.
Happy Cooking! Happy Eating!
Yoyo
I put together a quick salad (greens, red onion, carrots and cherry tomatoes) dressed in the vinaigrette. You might be thinking overkill, but the dressing is so damn good. Really, you should try it. The presentation was nice for a thrown together meal. You can also use the dressing as a dip, which I did. All in all, very happy with how dinner turned out. And a glass of wine (or two) certainly helped dull the pain of the bad pork. And I learned another important kitchen lesson: it's okay to put stuff in the freezer and defrost appropriately thus ensuring no waste! :)
Breaded Honey Mustard Chicken:
2 boneless, skinless chicken breasts
1 cup honey mustard vinaigrette (divided) www.onceuponachef.com
1 1/2 cups bread crumbs (2 pieces multi grain bread pulsed in food processor, then drizzled with olive oil and pulsed again)
Coarse salt and freshly ground pepper
Preheat oven to 350 degrees. Pat chicken breast dry, season with salt and pepper. Put chicken breasts in shallow bowl and drizzle vinaigrette all over both sides. Pour breadcrumbs in shallow bowl and dredge both sides of chicken. Put chicken breasts on an oiled baking sheet. Scoop more breadcrumbs on top (as desired) and drizzle more vinaigrette on top (as desired). Bake for 25 to 30 minutes.
This would also be delicious cut up and served on top of a nice bed of greens.
Happy Cooking! Happy Eating!
Yoyo
Thursday, October 27, 2011
Two dinners & Tuna Salad
A friend of mine recently had surgery, so I brought her dinner yesterday. I pulled the recipe out of Cooking Light. And before you ask, no, I don't think anyone in her family needs to eat out of CL, it just sounded like good eats. Moving on. I made baked mac and cheese with a spinach salad. Liked the ease of the recipe and blend of cheeses (low fat cottage cheese, mild cheddar and Parmesan). It was a cinch to make but don't know how the finished product came out since I didn't stick around for dinner. Will have to get her rating later today. I'm hoping it was at least an 8.0. And that her kids ate it happily. And said things like "this is delicious" and/or "this is the best mac and cheese we've ever had". Do you think my expectations are a bit off for a toddler and preschooler? Me neither, as my kids often praise my cooking (and not ask 'how many more bites' over and over again). I don't know why I pluralized 'kids' since Emerson can't talk yet and always eats my food. Okay, maybe I should just get to the recipe. Here goes and if you make it, please post your rating (unless it stinks and then keep it to yourself).
Baked Mac and Cheese
12 oz uncooked penne // 12 oz 2% low-fat cottage cheese // 1/2 cup finely shredded sharp (used mild) cheddar cheese // 1/2 cup grated fresh Parmesan divided // 1/2 tsp salt // 1/8 freshly ground pepper // 3 tbsp panko crumbs // 1 tbsp minced fresh flat-leaf parsley
Preheat oven to 375 degrees. Cook pasta according to directions (no salt). Drain; place in a large bowl. Place cottage cheese in food processor; process until smooth. Combine cottage cheese, cheddar cheese, 1/4 cup Parmesan cheese, salt and pepper. Add the cheese mixture to pasta, stir well. Spoon mixture into 11 x 7 inch glass or ceramic baking dish coated with cooking spray (think I missed that direction). Combine remaining 1/4 cup Parmesan, panko and parsley in small bowl. Sprinkle evenly over pasta and bake at 375 for 10 minutes. Preheat broiler (leaving dish in). Broil pasta for 1 minute or until top browned.
I would stop here but made a 2nd dinner yesterday as my kids did have to eat (and Amy's too). I also pulled it from Cooking Light. This month's CL is full of great recipes, especially for Thanksgiving. Pick up a copy, or not, it's your call. So last night's dinner was a broccoli and rice casserole served with buttered carrots. I improvised the recipe a bit since I didn't have exact ingredients, but think it came out pretty good. Emerson had seconds (please, no jokes) and B/G almost ate their entire plates with limited "how many more bites". Luke kept leaving the table, but think it's because he wanted to play and not because my cooking offended his very existence. At least, that's what I'm going with. I'll give you the real recipe with notes of my version. Feel free to use either and again, would love to hear your thoughts, but only if they are positive.
Broccoli and Rice Casserole with Buttered Carrots
2 cups 1% low fat milk (omitted) // 1 cup water // 1 (3.5 oz) bag boil-in-bag long grain rice (used 4 oz of jasmine rice) // 3 cups small broccoli florets (used a regular bag of frozen, 16 oz, 2 cups) // 1/3 cup chopped onion (used red) // 1/3 cup chopped celery (used more, but didn't measure how much) // 1/3 cup chopped green bell pepper (omitted) // 2 oz 1/3 less fat cream cheese (used non-fat cottage cheese, processed until smooth) // 2 oz light processed cheese, cubed (used shredded mild cheddar) // 2 cups shredded skinless, boneless rotisserie breast (used 2 boneless skinless chicken breasts seasoned with salt/pepper/minced onion) // pinch salt & freshly ground pepper // 1/4 cup grated Parmesan cheese // panko crumbs for topping (not called for, but thought would be good)
Preheat oven to 375 degrees. Combine milk/water in medium saucepan; bring to a boil. Add rice; cook 10 minutes. Remove rice; keep warm. Return milk mixture to a simmer. Add broccoli; cook 5 minutes. Drain; discard milk mixture. Heat a Dutch oven over medium-high heat. Coat with cooking spray. Add onion, celery, and bell pepper; saute 5 minutes. Add cream cheese and processed cheese until cheese melts. Remove from heat; stir in rice, broccoli, chicken, salt & pepper. Spoon into small casserole dish or individual ramekins coated with cooking spray. Sprinkle with Parmesan. Bake at 375 for 10 minutes or until cheese melts.
I cooked rice according to directions. I cooked broccoli in the microwave according to directions. Followed Dutch oven directions minus the bell pepper. Added cottage cheese and shredded mild cheddar. Baked everything in small casserole dish (maybe held 6 cups). I sprinkled with Parmesan and panko crumbs. Baked for given time and broiled at end for 1 - 2 minutes to brown top.
Buttered Carrots
Bring 1 cup fat-free, lower sodium chicken broth to a boil in a saucepan. Add 2 cups thinly sliced carrots. Reduce heat; simmer 6 minutes or until tender (took a couple extra minutes). Drain; return to pan. Stir in 1 tbsp butter, 2 tsp chopped parsley, pinch salt & freshly ground pepper; stir until butter melts.
Kids did eat their carrots. Amy helped by telling the kids how good carrots were for their eyes. She might have led them to believe super powers would develop. I might be exaggerating, but the kids ate their carrots and they are good for their eyes, so win-win.
Okay, last recipe. I had to eat too and was done using the oven, stove or microwave (yes, even pushing buttons seemed challenging by that point). I whipped up a tuna salad over greens. Used 2 cans of tuna, some celery, some scallions, light mayo, Dijon mustard, walnuts, salt & pepper. Also used a few dashes of hot sauce. It was good. Liked the Dijon flavor. Good light dish at the end of the day. Okay, have to run. Two crying kids. Got to get the hell of this house. Till next time...
Happy Cooking! Happy Eating! (rethinking catch-phrase at end...any suggestions)
Yoyo
Baked Mac and Cheese
12 oz uncooked penne // 12 oz 2% low-fat cottage cheese // 1/2 cup finely shredded sharp (used mild) cheddar cheese // 1/2 cup grated fresh Parmesan divided // 1/2 tsp salt // 1/8 freshly ground pepper // 3 tbsp panko crumbs // 1 tbsp minced fresh flat-leaf parsley
Preheat oven to 375 degrees. Cook pasta according to directions (no salt). Drain; place in a large bowl. Place cottage cheese in food processor; process until smooth. Combine cottage cheese, cheddar cheese, 1/4 cup Parmesan cheese, salt and pepper. Add the cheese mixture to pasta, stir well. Spoon mixture into 11 x 7 inch glass or ceramic baking dish coated with cooking spray (think I missed that direction). Combine remaining 1/4 cup Parmesan, panko and parsley in small bowl. Sprinkle evenly over pasta and bake at 375 for 10 minutes. Preheat broiler (leaving dish in). Broil pasta for 1 minute or until top browned.
I would stop here but made a 2nd dinner yesterday as my kids did have to eat (and Amy's too). I also pulled it from Cooking Light. This month's CL is full of great recipes, especially for Thanksgiving. Pick up a copy, or not, it's your call. So last night's dinner was a broccoli and rice casserole served with buttered carrots. I improvised the recipe a bit since I didn't have exact ingredients, but think it came out pretty good. Emerson had seconds (please, no jokes) and B/G almost ate their entire plates with limited "how many more bites". Luke kept leaving the table, but think it's because he wanted to play and not because my cooking offended his very existence. At least, that's what I'm going with. I'll give you the real recipe with notes of my version. Feel free to use either and again, would love to hear your thoughts, but only if they are positive.
Broccoli and Rice Casserole with Buttered Carrots
2 cups 1% low fat milk (omitted) // 1 cup water // 1 (3.5 oz) bag boil-in-bag long grain rice (used 4 oz of jasmine rice) // 3 cups small broccoli florets (used a regular bag of frozen, 16 oz, 2 cups) // 1/3 cup chopped onion (used red) // 1/3 cup chopped celery (used more, but didn't measure how much) // 1/3 cup chopped green bell pepper (omitted) // 2 oz 1/3 less fat cream cheese (used non-fat cottage cheese, processed until smooth) // 2 oz light processed cheese, cubed (used shredded mild cheddar) // 2 cups shredded skinless, boneless rotisserie breast (used 2 boneless skinless chicken breasts seasoned with salt/pepper/minced onion) // pinch salt & freshly ground pepper // 1/4 cup grated Parmesan cheese // panko crumbs for topping (not called for, but thought would be good)
Preheat oven to 375 degrees. Combine milk/water in medium saucepan; bring to a boil. Add rice; cook 10 minutes. Remove rice; keep warm. Return milk mixture to a simmer. Add broccoli; cook 5 minutes. Drain; discard milk mixture. Heat a Dutch oven over medium-high heat. Coat with cooking spray. Add onion, celery, and bell pepper; saute 5 minutes. Add cream cheese and processed cheese until cheese melts. Remove from heat; stir in rice, broccoli, chicken, salt & pepper. Spoon into small casserole dish or individual ramekins coated with cooking spray. Sprinkle with Parmesan. Bake at 375 for 10 minutes or until cheese melts.
I cooked rice according to directions. I cooked broccoli in the microwave according to directions. Followed Dutch oven directions minus the bell pepper. Added cottage cheese and shredded mild cheddar. Baked everything in small casserole dish (maybe held 6 cups). I sprinkled with Parmesan and panko crumbs. Baked for given time and broiled at end for 1 - 2 minutes to brown top.
Buttered Carrots
Bring 1 cup fat-free, lower sodium chicken broth to a boil in a saucepan. Add 2 cups thinly sliced carrots. Reduce heat; simmer 6 minutes or until tender (took a couple extra minutes). Drain; return to pan. Stir in 1 tbsp butter, 2 tsp chopped parsley, pinch salt & freshly ground pepper; stir until butter melts.
Kids did eat their carrots. Amy helped by telling the kids how good carrots were for their eyes. She might have led them to believe super powers would develop. I might be exaggerating, but the kids ate their carrots and they are good for their eyes, so win-win.
Okay, last recipe. I had to eat too and was done using the oven, stove or microwave (yes, even pushing buttons seemed challenging by that point). I whipped up a tuna salad over greens. Used 2 cans of tuna, some celery, some scallions, light mayo, Dijon mustard, walnuts, salt & pepper. Also used a few dashes of hot sauce. It was good. Liked the Dijon flavor. Good light dish at the end of the day. Okay, have to run. Two crying kids. Got to get the hell of this house. Till next time...
Happy Cooking! Happy Eating! (rethinking catch-phrase at end...any suggestions)
Yoyo
Tuesday, October 25, 2011
Super Skirt Steak
I'm all about Martha this week. While I originally thought I'd head back to the 80's, Martha's Great Food Fast spoke to me in a no-nonsense kind of way. She can be really bossy, right? And I didn't really have a good argument not to use her book this week. I count it as a win/win since her recipes rock.
Last night was chili-rubbed skirt steak with steamed green beans. The flavor was nicely balanced with the chili powder, coriander, oregano and light brown sugar. Add a little sea salt and pepper and it's done. You lightly oil (with olive oil) both sides of the skirt steaks (about 1 1/4 lbs cut into 4 pieces) and then add the spice mixture, patting to help it adhere. This is the part that intimidated me. You broil the steaks for 5-8 minutes. I'm not the biggest fan of our broiler. It's 0 to 60 and can totally ruin a meal if not watched every.single.second. Okay, I'm exaggerating some. But seriously, I started taking this meal out at around 2.5 minutes. It wasn't ready. It needed 5 minutes and I needed a Xanax. Or a glass of wine, which I had by the way. I might have even added an extra minute or two to crisp up the outside, but the inside came out a beautiful medium rare. And while this simple meal encouraged me to lose my temper with my husband and 4 yo (the broiler brings out the worst in me, what can I say?), it was really, really good. Martha serves with a romaine heart salad with creamy chili dressing. I went with steamed green beans instead because Ben isn't on great terms with anything lactose. However, you shouldn't be deprived of what could very well be, the best salad ever (although I highly doubt it's the 'best ever', it's probably more in the pretty good category). If this is the best salad ever, please let me know so I can try ASAP. Sorry Ben, my loyalty is to flavor not your jacked-up lactose intolerance nonsense. I'll include the recipe along with the skirt steaks below. Enjoy!
Steak:
Serves 4
2 tsp chili powder / 1 tsp coriander / 1 tsp light brown sugar / 1/2 tsp dried oregano / coarse salt & pepper / 1 1/4 to 1 1/2 lbs beef skirt steak cut into 4 pieces / 1 1/2 tsp of olive oil
Heat broiler with the rack 4 inches from the heat. In small bowl, combine ingredients through pepper. Coat steaks evenly on both sides with olive oil and then sprinkle/pat spice mixture all over both sides. Place steaks on rimmed baking sheet or broiler pan. Broil steaks without turning, until medium-rare, 5 to 8 minutes. Transfer steaks to large platter and cover with foil for 10 minutes. Remove foil and divide steaks among 4 plates. Drizzle with any accumulated juices from platter.
Salad:
1/4 cup reduced-fat sour cream / 2 tbsp light mayo / 2 tbsp fresh lemon juice / 1 tsp chili powder / coarse salt & pepper / 2 heads romaine lettuce / 1/4 cup chopped scallions
In a medium bowl, place the sour cream, mayo, lemon juice, and chili powder: season with salt & pepper. Whisk to combine Remove dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel and refrigerate for another use. Slice hearts in half lengthwise. Place one half on each plate; top with dressing. Sprinkle with scallions and serve.
Happy Cooking! Happy Eating!
Yoyo
Last night was chili-rubbed skirt steak with steamed green beans. The flavor was nicely balanced with the chili powder, coriander, oregano and light brown sugar. Add a little sea salt and pepper and it's done. You lightly oil (with olive oil) both sides of the skirt steaks (about 1 1/4 lbs cut into 4 pieces) and then add the spice mixture, patting to help it adhere. This is the part that intimidated me. You broil the steaks for 5-8 minutes. I'm not the biggest fan of our broiler. It's 0 to 60 and can totally ruin a meal if not watched every.single.second. Okay, I'm exaggerating some. But seriously, I started taking this meal out at around 2.5 minutes. It wasn't ready. It needed 5 minutes and I needed a Xanax. Or a glass of wine, which I had by the way. I might have even added an extra minute or two to crisp up the outside, but the inside came out a beautiful medium rare. And while this simple meal encouraged me to lose my temper with my husband and 4 yo (the broiler brings out the worst in me, what can I say?), it was really, really good. Martha serves with a romaine heart salad with creamy chili dressing. I went with steamed green beans instead because Ben isn't on great terms with anything lactose. However, you shouldn't be deprived of what could very well be, the best salad ever (although I highly doubt it's the 'best ever', it's probably more in the pretty good category). If this is the best salad ever, please let me know so I can try ASAP. Sorry Ben, my loyalty is to flavor not your jacked-up lactose intolerance nonsense. I'll include the recipe along with the skirt steaks below. Enjoy!
Steak:
Serves 4
2 tsp chili powder / 1 tsp coriander / 1 tsp light brown sugar / 1/2 tsp dried oregano / coarse salt & pepper / 1 1/4 to 1 1/2 lbs beef skirt steak cut into 4 pieces / 1 1/2 tsp of olive oil
Heat broiler with the rack 4 inches from the heat. In small bowl, combine ingredients through pepper. Coat steaks evenly on both sides with olive oil and then sprinkle/pat spice mixture all over both sides. Place steaks on rimmed baking sheet or broiler pan. Broil steaks without turning, until medium-rare, 5 to 8 minutes. Transfer steaks to large platter and cover with foil for 10 minutes. Remove foil and divide steaks among 4 plates. Drizzle with any accumulated juices from platter.
Salad:
1/4 cup reduced-fat sour cream / 2 tbsp light mayo / 2 tbsp fresh lemon juice / 1 tsp chili powder / coarse salt & pepper / 2 heads romaine lettuce / 1/4 cup chopped scallions
In a medium bowl, place the sour cream, mayo, lemon juice, and chili powder: season with salt & pepper. Whisk to combine Remove dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel and refrigerate for another use. Slice hearts in half lengthwise. Place one half on each plate; top with dressing. Sprinkle with scallions and serve.
Happy Cooking! Happy Eating!
Yoyo
Monday, October 24, 2011
There's always next Sunday...
My intention yesterday was to make a lovely roast dinner for my family. I ended up buying the wrong cut of meat (tenderloin instead of regular pork loin) and had to be 'flexible' with my well-laid plans. I really need to learn how to read a recipe. This doesn't bode well for me since I was an English major. One would think my reading skills would be up to par. I'm going to blame the kids. Because I can. Moving on.
So, I bought the wrong cut of meat. Still a great cut though, so improvising wasn't a big deal. I found a recipe out of The America's Test Kitchen Family Cookbook (pg. 371). Just a simple roast pork tenderloin recipe, but I added one of their recommended glazes, apricot-orange. Everything was going along swimmingly until I read the recipe literally, another problem I have with cooking. Instead of using the eyes God gave me, I put all my faith in the times given to me in whatever recipe I'm using. My tenderloin needed to be browned prior to putting it in the oven for 10-15 minutes. I 'gently' browned it instead of actually browning it, messing me up later. Because I followed their times instead of seeing the obvious, that my tenderloin wasn't in fact browned. It was more like a light spray tan. Again, I improvised. I cut the meat into medallions and simmered on the cooktop in the glaze/sauce. Came out pretty good, but there is room for improvement, especially given my husband's rating of a 7.75 (my dad gave me an 8ish, to be fair).
I served the tenderloin with homemade applesauce (I'll give you a minute to be impressed) and a simple baby arugula salad with Martha's (first name basis too, obviously) favorite vinaigrette (added shallots for my own twist on it). All in all, good meal. Took a little longer than anticipated, but we still ate at a decent hour. And a good bottle of wine always pushes the meal towards greatness (that's where my dad's 'ish' came from, I'm sure). Visited http://www.bin201.com/ again and they recommened a light Italian Pinot Noir. I just dug it out of the recycling, you're welcome. It's San Pietro, Alto Adige 2009. Even has a pretty label, great for presentation. Ok, back to recycling, bottle. Thanks for the memories.
Recipes below ~ enjoy!
Roast Pork Tenderloin:
serves 6 (adjust accordingly)
2 pork tenderloins (3/4 or 1 lb each, trimmed)
Sea salt/freshly ground pepper
1 tbsp vegetable oil (I used canola)
Adjust rack to lower-middle position and heat to 450 degrees. Pat tenderloins dry with paper towel and season with salt/pepper. Heat oil in 12-inch skillet over high heat until just smoking. BROWN tenderloins on all sides (about 10 minutes - liars). Transfer to 9x13 baking dish. Roast in oven till the center registers 135 degrees (10 - 15 minutes). Turn once 1/2way through. Transfer tenderloins to carving board, tent with foil and let rest until pork reaches internal temp of 145 to 150 degrees before slicing (about 10 minutes).
If using a glaze, add prior to putting in oven. Here's the one I used:
1 cup apricot preserves
1/2 cup orange juice
1/4 cup dried apricots, quartered (omitted this)
3 tbsps fresh lemon juice
Combine all ingredients. After browning pork, pour off the fat and add ingredients to pan. Scrape up any browned bits and simmer until slightly thickened and fragrant (about 3 mintues). Pour over roast.
Jamie Oliver's Applesauce (from Food Revolution):
3 good eating apples (I used Honeycrisp)/ 1/2 an orange / a pat of butter / 1/4 cup sugar / 1/4 tsp ground cinnamon / 1/4 tsp of a nutmeg (used ground) / 1/4 tsp ground cloves
Peel and core apples and chop into rough 1-inch pieces. Zest orange half over a small saucepan and squeeze in juice. Add butter, sugar, and ground cinnamon. Grate over nutmeg and add the ground cloves. Put pan over low heat and let the butter gently melt. Stir until butter looks all foamy, then stir in apple pieces. Place a lid and cook for 20 - 25 minutes (I added an extra 10 minutes). Add more sugar if you think it needs it. I also added a pinch more cinnamon. Serve warm or cold.
Martha's Fav Vinaigrette (from Great Food Fast):
makes 1 cup
1/4 cup white-wine vinegar
1 tbsp Dijon mustard
coarse salt and freshly ground pepper
pinch of sugar
3/4 cup extra-virgin olive oil
I added some minced shallots as well. Whisk ingredients through sugar in a small bowl (or 'borrowed' mason jar). Slowly add oil, whisking until emulsified. Or shake in 'borrowed' mason jar. Store in airtight container or jar, and refrigerate for up to 2 weeks. Shake before using.
Happy cooking! Happy eating!
Yoyo
So, I bought the wrong cut of meat. Still a great cut though, so improvising wasn't a big deal. I found a recipe out of The America's Test Kitchen Family Cookbook (pg. 371). Just a simple roast pork tenderloin recipe, but I added one of their recommended glazes, apricot-orange. Everything was going along swimmingly until I read the recipe literally, another problem I have with cooking. Instead of using the eyes God gave me, I put all my faith in the times given to me in whatever recipe I'm using. My tenderloin needed to be browned prior to putting it in the oven for 10-15 minutes. I 'gently' browned it instead of actually browning it, messing me up later. Because I followed their times instead of seeing the obvious, that my tenderloin wasn't in fact browned. It was more like a light spray tan. Again, I improvised. I cut the meat into medallions and simmered on the cooktop in the glaze/sauce. Came out pretty good, but there is room for improvement, especially given my husband's rating of a 7.75 (my dad gave me an 8ish, to be fair).
I served the tenderloin with homemade applesauce (I'll give you a minute to be impressed) and a simple baby arugula salad with Martha's (first name basis too, obviously) favorite vinaigrette (added shallots for my own twist on it). All in all, good meal. Took a little longer than anticipated, but we still ate at a decent hour. And a good bottle of wine always pushes the meal towards greatness (that's where my dad's 'ish' came from, I'm sure). Visited http://www.bin201.com/ again and they recommened a light Italian Pinot Noir. I just dug it out of the recycling, you're welcome. It's San Pietro, Alto Adige 2009. Even has a pretty label, great for presentation. Ok, back to recycling, bottle. Thanks for the memories.
Recipes below ~ enjoy!
Roast Pork Tenderloin:
serves 6 (adjust accordingly)
2 pork tenderloins (3/4 or 1 lb each, trimmed)
Sea salt/freshly ground pepper
1 tbsp vegetable oil (I used canola)
Adjust rack to lower-middle position and heat to 450 degrees. Pat tenderloins dry with paper towel and season with salt/pepper. Heat oil in 12-inch skillet over high heat until just smoking. BROWN tenderloins on all sides (about 10 minutes - liars). Transfer to 9x13 baking dish. Roast in oven till the center registers 135 degrees (10 - 15 minutes). Turn once 1/2way through. Transfer tenderloins to carving board, tent with foil and let rest until pork reaches internal temp of 145 to 150 degrees before slicing (about 10 minutes).
If using a glaze, add prior to putting in oven. Here's the one I used:
1 cup apricot preserves
1/2 cup orange juice
1/4 cup dried apricots, quartered (omitted this)
3 tbsps fresh lemon juice
Combine all ingredients. After browning pork, pour off the fat and add ingredients to pan. Scrape up any browned bits and simmer until slightly thickened and fragrant (about 3 mintues). Pour over roast.
Jamie Oliver's Applesauce (from Food Revolution):
3 good eating apples (I used Honeycrisp)/ 1/2 an orange / a pat of butter / 1/4 cup sugar / 1/4 tsp ground cinnamon / 1/4 tsp of a nutmeg (used ground) / 1/4 tsp ground cloves
Peel and core apples and chop into rough 1-inch pieces. Zest orange half over a small saucepan and squeeze in juice. Add butter, sugar, and ground cinnamon. Grate over nutmeg and add the ground cloves. Put pan over low heat and let the butter gently melt. Stir until butter looks all foamy, then stir in apple pieces. Place a lid and cook for 20 - 25 minutes (I added an extra 10 minutes). Add more sugar if you think it needs it. I also added a pinch more cinnamon. Serve warm or cold.
Martha's Fav Vinaigrette (from Great Food Fast):
makes 1 cup
1/4 cup white-wine vinegar
1 tbsp Dijon mustard
coarse salt and freshly ground pepper
pinch of sugar
3/4 cup extra-virgin olive oil
I added some minced shallots as well. Whisk ingredients through sugar in a small bowl (or 'borrowed' mason jar). Slowly add oil, whisking until emulsified. Or shake in 'borrowed' mason jar. Store in airtight container or jar, and refrigerate for up to 2 weeks. Shake before using.
Happy cooking! Happy eating!
Yoyo
Saturday, October 22, 2011
This salad is goooood.
Yesterday, I made an arugula, apple and manchego cheese salad with cider vinaigrette for a dear friend's birthday lunch. The recipe is from www.onceuponachef.com. It.was.so.good. And the presentation was beautiful. I gave the lunch a European touch by adding a bottle of wine paired perfectly with the salad. Thanks Bin 201 (for locals and beyond ~ right across from Whole Foods in the Parole Center).
So, what can you say about a salad? Well, here goes. The salad felt fancy. Like maybe Fancy Nancy will serve it to her mom in her next book or something. And it's minimal ingredients ~ baby arugula, sliced almonds, thinly sliced apples and I added grilled chicken for some protein. The dressing is homemade and so deliciously easy to make. Even a poorly stocked pantry (I hope I'm not talking to you right now...I mean, poorly stocked...get it together and move up to a 'well stocked' pantry...doesn't have to be perfect, but poorly kinda sucks. I'm just sayin'). So, back to business. Even a 'poorly stocked pantry' should have what it takes to make the cider vinaigrette. Except maybe shallots. Which shouldn't be in your pantry anyways. So take them out of there if for some reason that's where they are. Go ahead, I'll wait.
Okay. Glad that's cleared up. I made the dressing in a 'borrowed' mason jar (maybe I'll return it someday Terri, but probably not. I have so many dressings to make). Again, think presentation is part of a good meal and loved 'dressing' the salad out of an old-fashioned mason jar (and yes, I have a clear conscience even if the jar should be returned to its original owner). We ate off paper plates for easy clean-up and drank wine out of plastic cups (the nice kind...sturdy, clear plastic left over from another event, so stop judging, okay). We sipped on a Spanish wine ~ Finca La Emperatriz, Viura (Rioja, Spain) 2009 (http://www.bin201.com/). It really did go well with the salad, so if you make it and like wine, get this one. It was about $12. Great value!
We ended the meal with another recipe off www.onceuponachef.com. Her doughnut muffins made by another dear friend. Um, wow. They really did taste like doughnuts. Such a nice treat. And I was able to find a blue crayola crayon candle so we could sing a proper 'Happy Birthday' complete with making a wish at the end. It was so much fun.
I give this meal and the entire experience a 10/10. The only improvement would've been to have everyone with us. But I'm confident we will do this again soon. So here's to birthdays and friends, good meals and wine.
Happy Cooking! Happy Eating!
Yoyo
So, what can you say about a salad? Well, here goes. The salad felt fancy. Like maybe Fancy Nancy will serve it to her mom in her next book or something. And it's minimal ingredients ~ baby arugula, sliced almonds, thinly sliced apples and I added grilled chicken for some protein. The dressing is homemade and so deliciously easy to make. Even a poorly stocked pantry (I hope I'm not talking to you right now...I mean, poorly stocked...get it together and move up to a 'well stocked' pantry...doesn't have to be perfect, but poorly kinda sucks. I'm just sayin'). So, back to business. Even a 'poorly stocked pantry' should have what it takes to make the cider vinaigrette. Except maybe shallots. Which shouldn't be in your pantry anyways. So take them out of there if for some reason that's where they are. Go ahead, I'll wait.
Okay. Glad that's cleared up. I made the dressing in a 'borrowed' mason jar (maybe I'll return it someday Terri, but probably not. I have so many dressings to make). Again, think presentation is part of a good meal and loved 'dressing' the salad out of an old-fashioned mason jar (and yes, I have a clear conscience even if the jar should be returned to its original owner). We ate off paper plates for easy clean-up and drank wine out of plastic cups (the nice kind...sturdy, clear plastic left over from another event, so stop judging, okay). We sipped on a Spanish wine ~ Finca La Emperatriz, Viura (Rioja, Spain) 2009 (http://www.bin201.com/). It really did go well with the salad, so if you make it and like wine, get this one. It was about $12. Great value!
We ended the meal with another recipe off www.onceuponachef.com. Her doughnut muffins made by another dear friend. Um, wow. They really did taste like doughnuts. Such a nice treat. And I was able to find a blue crayola crayon candle so we could sing a proper 'Happy Birthday' complete with making a wish at the end. It was so much fun.
I give this meal and the entire experience a 10/10. The only improvement would've been to have everyone with us. But I'm confident we will do this again soon. So here's to birthdays and friends, good meals and wine.
Happy Cooking! Happy Eating!
Yoyo
Friday, October 21, 2011
So close to perfection pork chops
I'm loving Jamie Oliver this week. Made his pan-fried glazed pork chops last night (page 230 of Food Revolution). Love, love, love the flavor of these chops. And so did Ben (8.25 rating). The chops I bought were a little too thick, so ended up slightly overcooked. Maybe should've paid more attention to the pictures all over the next page. I need to read the entire recipe and review pictures prior to shopping. Lesson learned.
The recipe is low maintenance and loaded with flavor (amazing since it's only sea salt/pepper/olive oil/applesauce for glazing and a squeeze of lemon at the end). He always includes fresh herbs, so there is a little sage as well. Dinner's ready (with a thinner chop) in under 20 minutes start to finish. And again, I mark this as family friendly since both my kids devoured it (E looked like a little old man chewing up the pork with only her front teeth).
I served this with dinner rolls and a cucumber salad, but Jamie (yes, we're on a first name basis) recommends dressed veggies, a fresh salad, plain rice or mashed potatoes. I agree with all of those sides (and yes, I'm sure Jamie approves of my approval).
Here's the recipe:
2 x 8oz pork chops (go free-range or organic)
olive oil
sea salt/pepper
4 sprigs of fresh sage
optional 1 lemon (use it...helps 'balance out the sweetness a bit')
applesauce (also can use mango chutney, apricot jam, maple syrup or honey)
Trim the skin off the edges (crackling...yum). Cut strips lengthways so you end up with 4 strips. Make cuts every 1/4 inch along fat remaining on the chops. Helps crisp it while cooking. Rub both sides of the chops with olive oil, salt, & pepper. Season strips as well. Pick sage leave off stalks, lightly coat with olive oil and set aside.
Get your frying pan and put over high heat, add your strips of skin (that kind of gives me the heebie jeebies, but they really are so good). Move them about the pan and remove when golden, crisp, and crackling. Put in your chops and give them 4-5 minutes on each side, turning every minute. When they're looking golden, add a few sage leaves to the pan. Let the leaves crisp up (about 30 seconds), then remove to plate. Spoon a large tbsp of applesauce (or other glazing ingredient) over each chop. Keep turning chops over to get a nice coat and let them cook till they are a dark, reddy-golden color. Remove from pan and let rest for a minute or two, squeezing the lemon to balance the sweetness. Ben really thought the lemon made a big difference, so I highly recommend this last step.
So, there you go. My last JO recipe of the week was a big hit. I will use a thinner chop next time and maybe experiment with other glazing ingredients. Although I really, really liked the flavor of the applesauce. I give this a solid 8/10 (only falls short of an 'A' from being slightly overcooked).
I'm loving this new adventure in the kitchen and my family seems to be enjoying it as well. Let me know if you try any of these recipes. Would love to hear your feedback as well.
Coming soon:
Arugula, apple & manchego salad with cider vinaigrette (from www.onceuponachef.com)
A proper Sunday roast (beef) with horseradish sauce, roasted veggies and maybe even Yorkshire puddings (my last JO recipe for now)
Will be diving into a cookbook from 1980 next week ~ The Good Housekeeping Illustrated Cookbook ~ from my late Nanny Huba. Oh, what fun!
Happy Cooking! Happy Eating!
Yoyo
The recipe is low maintenance and loaded with flavor (amazing since it's only sea salt/pepper/olive oil/applesauce for glazing and a squeeze of lemon at the end). He always includes fresh herbs, so there is a little sage as well. Dinner's ready (with a thinner chop) in under 20 minutes start to finish. And again, I mark this as family friendly since both my kids devoured it (E looked like a little old man chewing up the pork with only her front teeth).
I served this with dinner rolls and a cucumber salad, but Jamie (yes, we're on a first name basis) recommends dressed veggies, a fresh salad, plain rice or mashed potatoes. I agree with all of those sides (and yes, I'm sure Jamie approves of my approval).
Here's the recipe:
2 x 8oz pork chops (go free-range or organic)
olive oil
sea salt/pepper
4 sprigs of fresh sage
optional 1 lemon (use it...helps 'balance out the sweetness a bit')
applesauce (also can use mango chutney, apricot jam, maple syrup or honey)
Trim the skin off the edges (crackling...yum). Cut strips lengthways so you end up with 4 strips. Make cuts every 1/4 inch along fat remaining on the chops. Helps crisp it while cooking. Rub both sides of the chops with olive oil, salt, & pepper. Season strips as well. Pick sage leave off stalks, lightly coat with olive oil and set aside.
Get your frying pan and put over high heat, add your strips of skin (that kind of gives me the heebie jeebies, but they really are so good). Move them about the pan and remove when golden, crisp, and crackling. Put in your chops and give them 4-5 minutes on each side, turning every minute. When they're looking golden, add a few sage leaves to the pan. Let the leaves crisp up (about 30 seconds), then remove to plate. Spoon a large tbsp of applesauce (or other glazing ingredient) over each chop. Keep turning chops over to get a nice coat and let them cook till they are a dark, reddy-golden color. Remove from pan and let rest for a minute or two, squeezing the lemon to balance the sweetness. Ben really thought the lemon made a big difference, so I highly recommend this last step.
So, there you go. My last JO recipe of the week was a big hit. I will use a thinner chop next time and maybe experiment with other glazing ingredients. Although I really, really liked the flavor of the applesauce. I give this a solid 8/10 (only falls short of an 'A' from being slightly overcooked).
I'm loving this new adventure in the kitchen and my family seems to be enjoying it as well. Let me know if you try any of these recipes. Would love to hear your feedback as well.
Coming soon:
Arugula, apple & manchego salad with cider vinaigrette (from www.onceuponachef.com)
A proper Sunday roast (beef) with horseradish sauce, roasted veggies and maybe even Yorkshire puddings (my last JO recipe for now)
Will be diving into a cookbook from 1980 next week ~ The Good Housekeeping Illustrated Cookbook ~ from my late Nanny Huba. Oh, what fun!
Happy Cooking! Happy Eating!
Yoyo
Thursday, October 20, 2011
Almost a winner, winner chicken dinner
Tried out JO's Crunchy Garlic Chicken last night served with a mixed greens salad and dinner rolls. It's on page 241 of Food Revolution. Again, loved the simplicity of the recipe but recommend frying the chicken instead of baking (my route). Think the flavor would hold more in a pan on the oven than on a sheet in the oven. My only gripe is the recipe calls for butter in the food processor when making the delicious outer coating. This turns it into paste instead of crumbs. Ben's suggested after the fact to melt the butter first. This is not specified, however, maybe I was just supposed to know?
Key notes:
I doubled the garlic (from 1 clove to 2)
Used 8 - 10 crackers (instead of 6)
Just threw in Italian parsley (instead of measuring out 4 sprigs)
If you do bake, the cook time is spot on (unless you have a thicker piece of chicken). I made a honey mustard vinaigrette from http://www.onceuponachef.com/. I can't repost here, but highly recommend her site. It goes with her roasted beet salad. Flavor amazing and perfect dipping sauce for chicken (cut up in strips).
I give the baking method a 7/10 (even though it did bake perfectly...v. tender and juicy). Flavor 8/10. Think this would easily be bumped to a 9 or 10 when fried and fixed the breadcrumb dilemma.
Both my kids loved the chicken so can mark this off as 'Family Friendly'!
http://www.jamieoliver.com/recipes/chicken-recipes/crunchy-garlic-chicken
Happy cooking! Happy Eating!
Yoyo
Key notes:
I doubled the garlic (from 1 clove to 2)
Used 8 - 10 crackers (instead of 6)
Just threw in Italian parsley (instead of measuring out 4 sprigs)
If you do bake, the cook time is spot on (unless you have a thicker piece of chicken). I made a honey mustard vinaigrette from http://www.onceuponachef.com/. I can't repost here, but highly recommend her site. It goes with her roasted beet salad. Flavor amazing and perfect dipping sauce for chicken (cut up in strips).
I give the baking method a 7/10 (even though it did bake perfectly...v. tender and juicy). Flavor 8/10. Think this would easily be bumped to a 9 or 10 when fried and fixed the breadcrumb dilemma.
Both my kids loved the chicken so can mark this off as 'Family Friendly'!
http://www.jamieoliver.com/recipes/chicken-recipes/crunchy-garlic-chicken
Happy cooking! Happy Eating!
Yoyo
Wednesday, October 19, 2011
Fish Tales
I'm trying to feed my family more fish. So last night, I made salmon baked in a foil parcel with green beans and olive tapenade. I love this recipe for two reasons: simplicity and flexibility. Two things I'm always searching for in my life and the world around me (okay, that's as deep as I'm going this morning. just started my 1st cup of coffee and i had 'two a day' tuesday yesterday and my body is hurting, in a good way). Back to food.
The recipe calls for pesto, but my household has taken an anti-pesto stance and who I am to argue when there are plenty of substitutes. I used a mixed olive tapenade from Trader Joe's. Salty, but good.
The recipe takes 20 - 22 minutes total. 5 minutes of prep and 15 to 17 minutes of cooking (depends on oven and thickness of salmon fillets).
Here's the gist:
Preheat oven to 400 degrees. Trim beans leaving wispy tip on. Grab some tin foil and pull out enough to "parcel" your dish (about a yard). Fold in 1/2 and lay green beans down (vertically) and then fish (skin side down) sideways on top of veggies. Heap a tbsp of "insert whatever you're using" on salmon then drizzle with olive oil, squeeze 1/2 a lemon and season with salt/pepper. Repeat. Place both parcels (sealed) on baking pan.
Cook for 15 - 17 minutes. Serve with baby potatoes and lemon wedges. I added a simple tomato, avocado salad drizzled with lemon, cilantro and salt/pepper insead.
Next time I make this, going to use an artichoke antipasto, also from Trader's.
So here's what everyone's been waiting for...what did Ben rate this dish. Well here you go. An 8.1. I give it an 8/10 for flavor (might've been a little too salty for my tastes) and 10/10 for overall cooking. Fish was perfectly flaky. Beans still crunchy but full of flavor. All in all, a great meal!
http://www.jamieoliver.com/recipes/home-cooking-skills/salmon-baked-in-a-foil-parcel-with-green-beans-and
Happy cooking, happy eating!
Yoyo
The recipe calls for pesto, but my household has taken an anti-pesto stance and who I am to argue when there are plenty of substitutes. I used a mixed olive tapenade from Trader Joe's. Salty, but good.
The recipe takes 20 - 22 minutes total. 5 minutes of prep and 15 to 17 minutes of cooking (depends on oven and thickness of salmon fillets).
Here's the gist:
Preheat oven to 400 degrees. Trim beans leaving wispy tip on. Grab some tin foil and pull out enough to "parcel" your dish (about a yard). Fold in 1/2 and lay green beans down (vertically) and then fish (skin side down) sideways on top of veggies. Heap a tbsp of "insert whatever you're using" on salmon then drizzle with olive oil, squeeze 1/2 a lemon and season with salt/pepper. Repeat. Place both parcels (sealed) on baking pan.
Cook for 15 - 17 minutes. Serve with baby potatoes and lemon wedges. I added a simple tomato, avocado salad drizzled with lemon, cilantro and salt/pepper insead.
Next time I make this, going to use an artichoke antipasto, also from Trader's.
So here's what everyone's been waiting for...what did Ben rate this dish. Well here you go. An 8.1. I give it an 8/10 for flavor (might've been a little too salty for my tastes) and 10/10 for overall cooking. Fish was perfectly flaky. Beans still crunchy but full of flavor. All in all, a great meal!
http://www.jamieoliver.com/recipes/home-cooking-skills/salmon-baked-in-a-foil-parcel-with-green-beans-and
Happy cooking, happy eating!
Yoyo
Tuesday, October 18, 2011
Take Two
So, let's talk about dinner last night. Pot-Roast Meatloaf, pg 161 of Food Revolution. De-lish. I mean, there's bacon in this recipe. 12 delightful slices layered on top of the 'football' shaped loaf of meat. And the sauce, oh, the sauce. My husband 'rated' this meal an 8.75. However, he couldn't give me any constructive feedback. So, I give it a solid 9.0. A. I mean, what's with the .75. Just give me the 9.0. Don't be a jerk. I do like the rating system though. Although I don't entirely trust my husband's palette. However, Jimmy was over last night and could find nothing wrong with my meal. So, there you go.
I had to improvise a bit:
Used 'golden round crackers' 365 brand instead of Jacob's
Used 3 cloves of garlic (instead of just 2)
Used 1 jalapeno b/c Whole Foods didn't have red chiles
Used regular paprika (calls for 'smoked')
Omitted garbanzo beans
Used 2 tbsps of oregano/balsamic vinegar (instead of straight balsamic)
Used dried rosemary (instead of 2 sprigs of fresh)
Did not use any lemon for garnish or otherwise
Cooked loaf for called time initially (30 minutes), but after adding bacon and sauce to pan, needed 20 minutes (instead of 10 to 15) and 1 - 2 minutes under the broiler on HI to crisp the bacon. Ovens vary, so err on side of caution. Can always add more time.
http://www.jamieoliver.com/recipes/beef-recipes/pot-roast-meatloaf-usa-version-imperial
I served with mixed greens topped with cucumbers, tomatoes, blue cheese and walnuts. I will try and take pictures to post from now on.
I really, really liked this meal. While I didn't think I was a fan of meatloaf (the name alone turns me off), JO's recipe taught me otherwise. I happily 'pass this on' to all of you and hope you like it as much as my family did (I mean, 8.75 is a pretty good rating).
Happy Cooking, Happy Eating.
Yoyo
I had to improvise a bit:
Used 'golden round crackers' 365 brand instead of Jacob's
Used 3 cloves of garlic (instead of just 2)
Used 1 jalapeno b/c Whole Foods didn't have red chiles
Used regular paprika (calls for 'smoked')
Omitted garbanzo beans
Used 2 tbsps of oregano/balsamic vinegar (instead of straight balsamic)
Used dried rosemary (instead of 2 sprigs of fresh)
Did not use any lemon for garnish or otherwise
Cooked loaf for called time initially (30 minutes), but after adding bacon and sauce to pan, needed 20 minutes (instead of 10 to 15) and 1 - 2 minutes under the broiler on HI to crisp the bacon. Ovens vary, so err on side of caution. Can always add more time.
http://www.jamieoliver.com/recipes/beef-recipes/pot-roast-meatloaf-usa-version-imperial
I served with mixed greens topped with cucumbers, tomatoes, blue cheese and walnuts. I will try and take pictures to post from now on.
I really, really liked this meal. While I didn't think I was a fan of meatloaf (the name alone turns me off), JO's recipe taught me otherwise. I happily 'pass this on' to all of you and hope you like it as much as my family did (I mean, 8.75 is a pretty good rating).
Happy Cooking, Happy Eating.
Yoyo
Jamie Oliver Week
Before I start, must pour a cup of coffee. Was at the gym EARLY this morning for a 5:30 boot camp class. Ah-maz-ing. Ok. I'm back. Daughter #2 awake, going to ignore as I really want to write for a few minutes.
I made JO's Pot Roast Meatloaf last night. I will post recipe at the bottom as I believe it is one to share or rather 'pass on' in the spirit of JO's food message. It's from his Food Revolution cookbook. I acquired this book from the 2nd of two cooking classes I took at Whole Foods. A friend of a friend cooked her way through JO's book following in the footsteps of Julia and Julia and blogged about it. They were both great classes.
And now I must break. Daughter #2 will not be ignored any longer. I got about 2 minutes of writing in. At least it's a start. Write more later. Dinner last night deserves a proper blog. And wait till I get to the rating system.
I made JO's Pot Roast Meatloaf last night. I will post recipe at the bottom as I believe it is one to share or rather 'pass on' in the spirit of JO's food message. It's from his Food Revolution cookbook. I acquired this book from the 2nd of two cooking classes I took at Whole Foods. A friend of a friend cooked her way through JO's book following in the footsteps of Julia and Julia and blogged about it. They were both great classes.
And now I must break. Daughter #2 will not be ignored any longer. I got about 2 minutes of writing in. At least it's a start. Write more later. Dinner last night deserves a proper blog. And wait till I get to the rating system.
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