Never Trust a Skinny Cook

Whole Wheat Pasta with Chicken Sausage and Roasted Veggies

2011-03-28T00:00:00.000-07:00

coarse salt and ground pepper
6 ounces Italian style cooked chicken sauage, thinly sliced
1 medium eggplant, cut into 1 inch cubes
2 red bell peppers, cut into 1 inch squares
1 medium red onion, halved and cut into 1 inch squares
6 sprigs of fresh thyme
2 Tablespoons olive oil
1/2 pound whole wheat egg noodles

Preheat oven to 450, with racks in the upper and lower thirds of the oven. Set a large pot of salted water to boil. On two rimmed baking sheets, toss sausage, vegetables, thyme and oil; season with salt and pepper. Roast until tender, about 25-30 minutes, rotating sheets halfway through baking. Meanwhile cook noodles until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot. Toss with meat and veggies. Loosen with pasta water as needed and season with salt and pepper.

Green bean, cherry, almond and feta salad

2011-03-27T23:02:00.000-07:00

This a slightly altered version of one of my all time favorite salads!

For salad:
Butter lettuce
Harticot Verts (fresh petite green beans), blanched
slivered toasted almonds
dried cherries
feta cheese, crumbled

For dressing:
2 Tablespoons olive oil
3 Tablespoons red wine vinegar
2 Tablespoons blackberry jam
1-2 Tablespoons of sugar (depending on how big your sweet tooth is)
1 Tablespoon dijon mustard
dash of salt

I always make this much dressing to last for the week. Put together the components for the salad and drizzle with dressing... you may not even eat the main course and eat the salad for dessert- it's that good!
p.s.- you can use frozen green beans, but using fresh makes ALL the difference. This wasn't my favorite salad until I tried it with the fresh green beans.

Spaghetti with Meat Sauce

2011-03-27T00:00:00.000-07:00

Sauce:

2 large cans crushed tomatoes (I actually use the large cans of marinara sauce from Trader Joe's)

1 small can tomato paste

2 lbs. ground beef

1 Tablespoon oil

1 large onion, chopped

1 bay leaf

1 bunch fresh parsley, chopped

1 8 oz. container sliced crimini mushrooms

3 cloves garlic, crushed

3 Tablespoons Italian seasoning

salt and pepper to taste

1 lb. pasta

parmesan cheese for serving

In a large pot, pour in oil and heat on medium-high until shimmering. Add onions, bay leaf and parsley. Cook until onion is tender, about 5 minutes. Add mushrooms and italian seasoning. Cook until mushrooms are cooked through, about 5 more minutes. Add garlic and stir. Once garlic is mixed throughout, aadd the ground beef. Cook until beef is browned, about 6-8 minutes. Add tomato paste and stir. Pour in two cans of tomatoes (or marinara sauce) and stir. Salt and pepper sauce. Cover and bring to a boil, then reduce heat and simmer for the time it takes you to boil pasta.

Simple Salad

2011-03-26T23:45:00.000-07:00

The 'simple salad' at our house is this:

lettuce

shaved cucumber

baby tomatoes

chopped green onions

salt, pepper and a sprinkling of rice vinegar

Sometimes, nearing the end of the week, there will be some random veggies hanging out in the fridge. At that point our 'simple salad' is: lettuce and everything else that is still fresh.

So, when simple salad comes around on the weekly menu, it is supposed to be just that, simple.salad. Yay greens!

{this photo looks like a Trader Joe's ad}

3/27-4/9

2011-03-26T22:21:00.000-07:00

After a verrrry long hiatus, I am back in full force!
Here is what the week looks like for us!
After shopping, I have averaged each dinner to about $3.75 per person for a family of four. (Capitalized items are recipes other than my own)
27: spaghetti and meat sauce with simple salad
28: Chicken Sausage and Roasted Vegetable Pasta, Green Bean Salad
29: Julia Child's Beef Bourguignon, egg noodles, simple salad
30: Herb and Goat Cheese Stuffed Chicken, Whole Wheat Cous Cous with Carrots, broccoli, Green Bean Salad
31: Beef and Broccoli Stir Fry, brown rice, asian salad
1: Order out!
2: Hoisin Marinated Pork Chops, Tamarind Fried Rice, soy beans
3: Sausage and Wild Mushroom Pizza, grilled artichokes
4: Roasted Vegetable Meatloaf with Mustard Mashed Potatoes, peas, simple salad
5: Lamb Chops with Rosemary Butter, Lemon Barley Pilaf, Pancetta Green Beans
6: black bean and pork enchiladas, simple salad
7: Baked Potatoes with Rib Eye Steak Hash, asparagus, simple salad
8: bruscetta pizza, simple salad
9: Mushroom and Root Vegetable pie, greek salad

2 artichokes
1 pkg baby tomatoes
2 pkgs broccoli
7 carrots
1 cucumber
1 eggplant
1 pkg fresh basil
2 bunches fresh parsley
1 pkg fresh thyme
1 pkg fresh marjoram
1 pkg fresh rosemary
1 small piece ginger
2 pkg fresh green beans
1 pkg green onions
1 leek
1 lemon
8 pkgs lettuce/bagged salad mix
3 pkgs sliced mushrooms
2 pkgs whole mushrooms
2 cans sliced olives
7 onions
1 parsnip
1 pkg pearl onions
8 red bell peppers
2 red jalepenos
4 russet potatoes
1 rutabaga
2 shallots
1 pkg spinach
3 lbs yukon gold potatoes
1 pkg feta
4 oz goat cheese
1/2 lb jack cheese
1 1/2 lbs mozzarella cheese (shredded or ready to grate)
1 container fresh mozzarella
1 wedge parmesan cheese
1 pkg dried cherries
1 pkg slivered toasted almonds
2 pkgs pizza dough
1 pkg brown rice
2 pkgs corn tortillas
1 pkg egg noodles
1 lb pasta (spaghetti)
1 pkg pearl barley
1 pkg whole wheat cous cous
2 cans black beans
1 can chipotle peppers in adobo
2 containers beef broth
2 containers chicken broth
1 container vegetable broth
2 large cans crushed tomatoes (or marinara sauce)
1 small can tomato paste
1 bottle red wine
1 bag frozen peas
1 bag frozen soy beans
1/2 lb. good quality bacon
4 chicken breasts
4 lbs. ground beef
4 lamb chops
3 oz pancetta
1 lb pork shoulder
6 pork chops
1 rib eye steak
1 lb. sirloin steak
6 oz chicken sausage (cooked)
2 italian sauasges (raw in casing)
3 lbs. stew meat
tamarind candy

pantry items:
oyster sauce
black bean garlic sauce
fresh garlic
red food coloring
garlic powder
chili powder
ground cumin
baking powder
hoisin sauce
soy sauce
crushed red pepper flakes
panko
flour
olive oil
canola oil
milk
bay leaf
italian seasoning
rice vinegar
red wine vinegar
blackberry jam
sugar
butter
dijon
ketchup
eggs
salt
pepper

Alton Brown- Brined Turkey, Bon Appetit, 2003- Part 1

2009-11-11T21:04:00.000-08:00

I know it has been FOR-EVER since I posted on this blog, but I have been searching for the brined turkey recipe from Alton Brown to reduce having to re-type the article to print out for my friends... it was impossible to find! So, I decided to type it out for all those who are desperate seach of the perfect turkey recipe. I have used it every year since 2003- happy cooking!

"Thanksgiving starts here... " Cooking Class Section of Bon Appetit, 2003
I remember my first turkey. I was 25; it was 20 pounds. I had no idea what I was doing, so I snagged a recipe from a glossy food mag that promised to produce the perfect turkey. The ingredients required for the stuffing and the glaze cost exactly two dollars more than the turkey itself, not including the gas it took to drive to three different markets in search of said ingredients.
To make a long a painful story short, I worked my butt off all day long and was rewarded with a turkey that had all the flavor and mouth feel of pulverized Sheetrock, though the stuffing and skin were sublime. Of course, that's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its cooked state, is dry and flavorless. Does it have to be that way? No. We just have to focus on what the turkey is and what the turkey needs. And we have to consider what it is we really want. This is how I see it...
The Primary Goal:
To prepare a juicy, flavorful turkey with a pleasantly crisp, brown skin that tastes terrific even without the assistance of stuffing or gravy. All of the (minimal) ingredients you need are in red type.
The Primary Challenge:
Because it's not very moist to begin with, turkey meat is extremely easy to overcook. Once overcooked, it becomes very unappealing indeed. What's worse, turkeys are composed of two different types of meat- white and dark- which have to be cooked at different temperatures.
Strategies:

Buy the right bird

Alter the nature of the meat

Cook the meat in two phases, one to brown and crisp the skin and another to cook the bird to the exact state of doneness

Let the meat rest to preserve moisture

Good Bird Hunting

Although you can order a fresh turkey by mail, once you take shipping into account, the cost is usually three times that of a grocery store bird. I prefer frozen turkey in the 18-pound range (which will feed about 12 people). Since a frozen bird is about as pliant as a bowling ball, it doesn't get bruised on its way to the supermarket. If you don't have time to brine the bird, buy a kosher one, which has already spent time in salt.

Breaking the Ice

Quick Thaw

Place the wrapped bird in a 5-gallon cooler with a drain spout. Place the cooler in the bathtub and cover the turkey with cold water. You don't have to do the quick thaw in the tub, but it sure makes things easier. I drain and replace the water every 2 to 3 hours (to keep the water at 40 degrees or below) until the turkey has thawed (8 to 10 hours, depending on beginning temperature).

Slow Thaw

Place the bird in a cooler with about an inch of ice at the bottom. Park it in a cool place and the bird will be workable in about four days. Add more ice if the cooler's temperature rises above 40 degrees.

Time to Brine

Turkeys may not come into the world moist, but there's no reason they have to be dry when they leave. The key is to soak your bird in a salt solution, or brine. Clean your cooler with soap and water, then pour in half a gallon of hot tap water, 2/3 Cup sugar, and a pound of salt. (Remember, different salts take up different volumes. For instance, you need three cups of Diamond Crystal kosher salt to make a pound but only 2 cups of Morton's kosher salt). Stir thoroughly to dissolve the crystals. Then stir in 8 pounds of ice (that's a gallon of water) and 16 Cups of vegetable broth.

Meanwhile, unwrap the thawed turkey and remove any parts (neck, bag o' internal organs, etc.) that might be lurking inside the cavities. If you want to use these to make gravy later, okay. Me, I feed 'em the dog. If there's a metal or plastic clip holding the turkey's back legs together, leave it on.

Place the turkey in the brine, breast side up. If your coooler is too big, the brine may not cover it. If we're talking only an inch or so, don't worry about it. But if your bird is seriously beeched, you'll need a smaller container. If your turkey floats, fill one gallon resealable bag with water and place on top of the buoyant bird. Set the cooler, lid closed, in a cool place for 8 to 12 hours, turning the bird over once if possible. For safety reasons, it is important to keep the brining liquid at 40 degrees or right below. Check it periodically with the probe thermometer. If the temperature is getting too high add a few freezer packs that have been enclosed in resealable bags.

Final Countdown (T minus 4 hours and counting till dinner)

Remove one of the oven racks and set the other in the next to the lowest position, then preheat the oven to 500 degrees. Why 500 degrees? Because we need the fat under the turkey skin to heat quickly and saute the skin from below. If we start with a low temperature, a lot of the fat will melt and roll away to the bottom of the bird without doing any browning at all.

Remove the turkey from the brine, rinse under cold water, and pat dry with paper towels. Contemplate the main cavuity. Lots of things can go in there... in fact, only one thing shouldn't: stuffing. Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longert the bird cooks, the drier it will be. And since the cavity is a perfect haven for salmonella bacteria, you have to absoltuely certain that the cavity is heated through to 165 degrees, which means overcooking at least part of the bird... which is evil. If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing and bake it in a dish. That's called dressing and that's not evil- stuffing is, though.

FOR PART TWO click here

Alton Brown Brined Turkey, Bon Appetit, 2003- Part 2

2009-11-11T13:00:00.000-08:00

Aromatic items such as fresh herbs, onions and celery are cleared for the cavity. Not only will they infuse the meat with their essence, but they also make the kitchen smell very nice, thus priming your diners for the glories to come. So loosely pack your bird with any combination of fresh herbs (for instance, thyme, rosemary, and sage); one onion, two celery stalks, and two large carrots, all roughly chopped. But keep the packing loose- otherwise you might as well have stuffing, and stuffing is, you know...

Place the turkey, breast side up, on a V-shaped rack set inside a large roasting pan. (I just stack together 2 of the big disposable foil pans that populate supermarkets around the holidays). A V-shaped rack is basically a heavy wire rack that holds the turkey up off the floor of the pan and keeps it kind of bunched in on it's self. If you don't have a V-shaped rack, make an aluminum foil snake, about an inch thick and three feet long. Loop it until you got an oval-shaped spiral about ten inches by eight inches. Set this coil in the pan, then place the turkey on the coil. Although V-Shaped racks and snakes will keep the turkey from sitting in it's own drippings, they can't work miracles like promoting browning on the bottom. Oh, well (a non-brown bottom is better than a soggy bottom.
Cut a piece of heavy duty aluminum foil that when folded in half is big enough to cover the turkeys breast. Lay this onto the breast, shiny side up, and mold it into a breastplate (i.e., a triangular sheath that covers the breast meat completely). Remove it, lube the underside with nonstick vegetable oil spray, and set aside.
Now rub a quarter of a stick of butter between your hands until your digits are liberally lubed (if this is just to icky for you, use disposable gloved). Rub the butter into the turkey as if you were a masseuse on a mission.
You'll probably need to re-butter your hands a couple of time in order to get a nice, even coating. When you are done massaging, ditch the remaining butter and the gloved.
Time to get the bird in the box. Since the first segment of this thermal trip is about browning the breast, I go neck end first and neck up. Set your oven timer for half an hour. When it dings, check the breast. It should be nicely browned - if not comma return the turkey to the over and cook another ten minutes. Then remove the bird and apply the breastplate. This will help reflect heat and slow the cooking of the breast meat. That way, by the time the white meat hits the target temp of 161 degrees, the dark meat should be around 180 degrees, which is ideal.
Last but not least, insert your thermometers probe directly into the foil into the deepest part of the breast. Yes, most turkeys come with thermometers installed, but since they are made to pop up at 180 degrees, they're tragically late to the party. Probe thermometers feature, well, a probe that connects to a digital base via a couple feet of insulated wire. The base has a magnet on it so that it can be placed on the outside of the oven while the turkey cooks. Most models also feature an alarm that can be set to go off at the temperature of your choice.
Reduce the oven temperature to 350 degrees and return the turkey to the oven, breastplate armor securely in place. Set your probe thermometer to go off at 161 degrees (yes, I know that the instant kill temperature for salmonella is 165 degrees, but the temperature will continue to rise inside the bird for several minutes after you take it out of the oven). If you leave the oven door closed, an 18 pounder should hit the thermal finish line 2 to 2 1/2 hours after the oven temperature has been reduced. That means no basting! Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird. So, basting just lets heat out of the oven. That means the turkey will take longer to cook.
Once 161 degrees has been attained in the breast (and 180 degrees in the thigh) take the bird out of the oven and give it a rest. No matter what you do, do not skip this step. If you slice up that bird straight from the oven, all that juice you worked so hard to get into it will run out all over the platter, lost forever. So cover with aluminum, foil or the lid from your kettle grill and wait for half an hour.
When carving time arrives, first be sure to wow the assembled appetites with the whole bird before breaking it down. I like to create thick slices by removing the breast meat in two lobes, then cutting across the grain.
The only downside to roasting a brined bird is that the pan drippings may be too salty for gravy making. You can usually get around that by mixing the drippings with 1 Cup water, 1 Cup chicken broth and a cornstarch slurry. Or you can look at it this way: the turkey will be so tender that you won't need gravy. Some fresh cranberry sauce would be nice indeed. Besides tasting great on Turkey Day, the bird will still be loaded with moist flavor the next day. And let's face it, in the end, isn't it all about the sandwiches?

Carving The Bird- click on picture to enlarge

2009-11-11T10:50:00.000-08:00

Pan seared salmon with corn relish

2009-01-22T10:09:00.000-08:00

Note: be sure that the oven has reached 425 before starting to sear- most ovens take 20-30 minutes to heat up thoroughly.

4 skinless salmon fillets (about 1 1/2 lbs. total)

kosher salt and pepper

2 Tb. olive oil

Heat oven to 425. Turn the exhaust fan to high. Pat fish dry thoroughly with paper towels. Season both sides generously with salt and pepper. Heat 12 inch heavy ovenproof skillet over medium high heat until a droplet of water vaporizes in 1 or 2 seconds. (If the water skitters around and doesn't evaporate, the pan is too hot)

Add the oil, swirl it around in the pan, then evenly space the salmon fillets in the pan. Cook without touching for two minutes. Using a metal spatula, lift the corner of the fish, check that it's well browned and easily releases from the pan, and flip over. Cook the second side for 1 minute, then transfer the skillet to the oven.

Roast until the salmon is slightly firm to the touch- from 4-7 minutes

Corn Relish:

2 1/2 cups of frozen corn kernels- defrosted

1/2 small red onion, cut into very small dice

1 cup cherry tomatoes, quartered

1/2 jalapeno, cored, seeded and minced

3 Tb. lime juice

1 tsp. brown sugar

1 tsp. champagne vinegar or white wine vinegar

kosher salt

1/2 ripe avocado

1/3 cup chopped fresh cilantro

3 Tb. olive oil

Mix all ingredients and spoon over salmon.

Thai lettuce wraps

2009-01-21T10:29:00.001-08:00

This is my copy cat recipe of the Thai lettuce wraps from the Cheesecake Factory.
The amount of ingredients you use depends on how many people you are serving and if you want leftovers. We always make lots and eat them for a couple of meals.
Here's a list of ingredients in the wraps:
butter lettuce
red bell pepper strips
chopped green onions
japanese noodles (or Top Ramen)
shredded carrots
sliced cucumbers sprinkled with seasoned rice vinegar
chopped peanuts
chopped cilantro
bean sprouts
Grilled chicken-I always marinate 1 lb. chicken in this:
3 Tb lime juice
1 tsp curry powder
2 tsp honey
1/2 tsp ground coriander
1/2 tsp ground cumin
1/8 tsp salt
2 cloves garlic, crushed
Sauces
Peanut Sauce:
2/3 cup vanilla yogurt
1/4 cup creamy peanut butter
1/4 coconut milk
1 Tb soy sauce
1/4 tsp red pepper sauce
Bottled Sweet & Sour sauce
Bottled Teriyaki sauce

Baked potatoes stuffed with roasted vegetables

2009-01-20T08:00:00.000-08:00

4 medium sized russet potatoes
1 eggplant, cut into 1 inch cubes
1 zucchini, cut into 1/2 inch slices
1 yellow squash, cut into 1/2 inch slices
4 tomatoes, diced
1 red bell pepper, cut into 1 inch cubes
1 red onion, diced
3 garlic cloves, minced
1 bay leaf
thyme and rosemary to taste
kosher salt and pepper to taste
1 Tb. olive oil

Preheat oven to 400. In a 3-4 qt baking dish combine everything but russet potatoes. Cover tightly with aluminum foil. Wash potatoes thoroughly and pierce with fork. Put potatoes on one rack of the oven and vegetables on the other. Stir vegetables after 1/2 hour and return to the oven. Bake for another 1/2 hour. Cut slits in potatoes and top with vegetable mixture.

Cauliflower Soup

2009-01-19T12:21:00.000-08:00

4 tsp. canola oil
2 onions, diced
1 large head of cauliflower, cut into florets
4-6 cups vegetable or chicken broth Just covering vegetables in pot)
1 bay leaf
1/2 tsp. ground coriander

Optional toppings: grated sharp cheddar, crumbled pancetta or bacon, sauteed scallop, fresh chives (we like it with cheese and chives)

In a large soup pot, heat oil over medium-high heat. Cook onions and bay leaf for 3-4 minutes, stirring, until translucent but not browned. Add cauliflower and broth, and bring to a boil. Reduce heat and simmer for 20 minutes. Add ground coriander. Season with salt and pepper to taste. Transfer soup to a blender and puree. You will need to puree in batches. Return soup to pot and warm through. At this point, you may stir in grated cheese to melt it, or just sprinkle it individually on each bowl.

She's Baaaaaack!

2009-01-18T15:38:00.000-08:00

I am very sorry to all who have been waiting for new recipes! Our family has been undergoing a life style change. We eat vegetarian at home (so, invite us over for steak once in a while...), eating smaller portions-more often, and exercising nearly every day. Needless to say, my recipes have changed quite a bit. Don't get me wrong, they are still fabulous- but healthier now. Technique has not changed, so come on back for a visit of the new improved 'Never trust a skinny cook'. Hopefully in a couple of years I can rename the site- 'Only trust this skinny cook'! I will update on Monday, January 19th, 2009. Thanks for the visits!

Eggs florentine

2008-10-13T22:37:00.000-07:00

4 slices (1 inch thick) sourdough bread
3 tablespoons olive oil
Coarse salt and ground pepper
2 scallions, thinly sliced
1 pound baby spinach
1/3 cup crumbled fresh goat cheese (3 ounces)
4 large eggs
Directions
Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.
In a large nonstick skillet, heat 1 teaspoon oil over medium. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.
Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.
Top each piece of toast with spinach mixture and 1 egg; serve immediately.

Caramelized bacon

2008-10-13T10:39:00.000-07:00

1 1/2 cups (packed) golden brown sugar

1 pound bacon (I like to use thick-sliced)

Preparation

Preheat oven to 350°F. Line cookie sheet (with sides) with parchment paper. Place bacon on cookie sheet. Sprinkle sugar evenly over bacon strips. Bake bacon until dark golden brown, , about 15 minutes. Using tongs, transfer to rack and cool. (Can be prepared 4 hours ahead. Store in airtight container at room temperature.) Serve at room temperature.

Roast pork tenderloin with apples and cider sauce

2008-10-12T22:34:00.000-07:00

2 (3/4-lb) pork tenderloins

1 tablespoon vegetable oil

2 teaspoons unsalted butter

2 (1/2-lb) Granny Smith apples, peeled, cored, and each cut into 16 wedges

1 cup low-sodium fat-free chicken broth

2/3 cup unfiltered apple cider

1/2 teaspoon arrowroot

1 tablespoon water

2 teaspoons cider vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

Preparation

Preheat oven to 425°F.
Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.) Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.
Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.

Mashed rutabaga

2008-10-12T22:27:00.000-07:00

1 rutabaga, diced (about 4 to 6 cups diced)

1 sprig of thyme
2 Tb butter

2 Tb. cream or whole milk
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper

Preparation:

Cook rutabaga thyme in a small amount of boiling salted water until tender. Remove thyme. Drain and mash; add butter, cream salt, and pepper.

Corn, green bean and spinach saute

2008-10-12T22:24:00.000-07:00

1 tablespoon olive oil
1 box (10 ounces) frozen corn kernels
1 box (10 ounces) frozen cut green beans
5 ounces baby spinach
1/4 teaspoon dried thyme leaves
coarse salt and ground pepper
2 teaspoons white-wine vinegar

Directions
In a large skillet, heat oil over medium-high. Add corn and green beans, and cook until green beans are warmed through, 4 to 6 minutes.
Add spinach and thyme; season with salt and pepper. Cook, tossing, until spinach is wilted, 1 to 2 minutes. Stir in vinegar; season with salt and pepper.

Bruschetta chicken

2008-10-11T22:08:00.000-07:00

6 or 7 ripe tomatoes (about 1 1/2 lbs)
3 cloves garlic, minced
1 Tbsp extra virgin olive oil
6-8 fresh basil leaves, torn
Coarse salt and freshly ground 4 Tb. olive oil

4 chicken breats

1 8 oz. ball fresh, high moisture (in water) mozzarella, drained and sliced

Directions
Preheat oven to 350. Core and cut tomatoes in half and remove seeds. Toss with garlic, basil and salt and pepper to taste. Place chicken breast in glass dish and sprinkle with salt and pepper. Pour bruschetta over chicken and bake for 35 minutes. Take chicken out of the oven and place one slice of mozzarella on each peice of chicken. Put back in the oven for 8 minutes, or until cheese has melted.

Rigatoni with roasted pumpkin and goat cheese

2008-10-10T22:03:00.000-07:00

Coarse salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
Roasted Pumpkin with Shallots and Sage

Directions
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

Roasted Pumpkin with Shallots and Sage:

1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks

4 shallots, peeled and quartered lengthwise

3 tablespoons olive oil

1/4 cup fresh sage leaves

Coarse salt and ground pepper

Directions

Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

sauteed chicken with parsnip, apple, and sherry pan sauce

2008-10-09T22:00:00.000-07:00

4 tablespoons olive oil, divided

1 large parsnip, peeled, trimmed, cut into 1/2-inch pieces (about 1 1/2 cups)

1 large Granny Smith apple, peeled, cut into 1/2-inch pieces (about 1 3/4 cups)

2 teaspoons chopped fresh thyme plus sprigs for garnish

4 6- to 8-ounce skinless boneless chicken breast halves, pounded to 1/2-inch thickness

1 cup dry Sherry

2 tablespoons butter

Preparation

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add parsnip; sauté until beginning to brown, about 2 minutes. Add apple and chopped thyme; cook until parsnip and apple are tender, about 6 minutes. Transfer parsnip mixture to plate.Sprinkle chicken with salt and pepper. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add 2 chicken breasts; sauté until cooked through and golden, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Repeat with remaining 2 chicken breasts.Add Sherry to same skillet. Stir over medium-high heat, scraping up browned bits. Add parsnip mixture and cook until liquid is reduced by half, about 2 minutes. Remove from heat and stir in butter. Season sauce with salt and pepper. Spoon over chicken; garnish with thyme sprigs.

Spinach Salad

2008-10-09T09:51:00.000-07:00

Dressing:

1/2 cup white sugar

1 tsp. salt

1/2 cup canola oil

1/2 cup olive oil

1 tsp dijon mustard

1/2 cup white wine vinegar

1/4 cup grated onion and juices that come from grating

2 tsp. poppy seeds

In blender combine all ingredients but the poppy seeds. Blend until smooth. Add poppy seeds and pulse until throughout dressing. This makes enough dressing for 3-4 large bags of spinach.

Once you try the salad, you'll want to eat it every meal till it's gone!

Salad:

spinach

dried cranberries

pecans or almonds (pecans taste the best)

crumbled feta cheese

Toss desired amount of ingredients in bowl with dressing and serve immediately.

Thai lettuce wraps

2008-10-08T21:46:00.000-07:00

This is my copy cat recipe of the Thai lettuce wraps from the Cheesecake Factory.

The amount of ingredients you use depends on how many people you are serving and if you want leftovers. We always make lots and eat them for a couple of meals.

Here's a list of ingredients in the wraps:

butter lettuce

red bell pepper strips

chopped green onions

japanese noodles (or Top Ramen)

shredded carrots

sliced cucumbers sprinkled with seasoned rice vinegar

chopped peanuts

chopped cilantro

bean sprouts

Grilled chicken-I always marinate 1 lb. chicken in this:

3 Tb lime juice

1 tsp curry powder

2 tsp honey

1/2 tsp ground coriander

1/2 tsp ground cumin

1/8 tsp salt

2 cloves garlic, crushed

Sauces

Peanut Sauce:

2/3 cup vanilla yogurt

1/4 cup creamy peanut butter

1/4 coconut milk

1 Tb soy sauce

1/4 tsp red pepper sauce

Bottled Sweet & Sour sauce

Bottled Teriyaki sauce

Chicken corn chowder

2008-10-07T21:37:00.000-07:00

10 bacon slices, chopped
2 tablespoons (1/4 stick) butter

3 medium onions, chopped

2 cups chopped red bell peppers (about 2 large)

1/4 cup all purpose flour

9 cups low-salt chicken broth

4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)

1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes

1 1/2 tablespoons chopped fresh thyme

2 16-ounce bags frozen corn kernels

1 cup whipping cream

4 cups diced skinned roast chicken

2 cups chopped green onions

1/2 cup plus 2 tablespoons chopped fresh cilantro

Preparation

Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

Easy cheese biscuits

2008-10-07T21:10:00.000-07:00

1 pkg. Pillsbury refrigerator biscuits

butter

Cheddar cheese, grated

Preheat oven to 400 degrees. Place biscuits on greased pan. Place small dots of butter on each biscuit. Put small mound of cheese on each biscuit. Bake 8 to 10 minutes.

Broccoli sunshine salad

2008-10-06T21:34:00.000-07:00

1/2 cup mayonnaise
1 tablespoon sugar
2 tablespoons cider vinegar
3 cups broccoli flowerets (1/2 pound)
1/3 cup raisins
1/4 cup shredded cheddar cheese (1 ounce)
4 slices bacon, crisply cooked and crumbled
2 tablespoons chopped red onions
3 tablespoons sunflower seeds
Mix mayonnaise, sugar and vinegar in large bowl. Add remaining ingredients; toss until evenly coated. Store covered in refrigerator.

9/22-10/5

2008-10-05T23:04:00.000-07:00

Cost of this menu is $2.95 per person, per dinner. Recipes are on the blog, posted for the day it states. Just go to the blog archive for all the past recipes!

9/22- Butternut squash soup with spiced cream
9/23- Pasta, risotto style
9/24- Grilled chicken & honey roasted pear salad with thyme dressing
9/25- Fast chicken fajitas & green salad
9/26- Pasta with hazelnut spinach pesto
9/27- Roasted Autumn vegetable salad with feta & balsamic glaze
9/28- Shrimp and cabbage lo mein
9/29- Sauteed chicken paillard w/ muscat sauce & spinach salad
9/30- Triple sesame salad with scallops
10/1- Mushroom potpie with cheesy parmesan crust
10/2- Order Pizza!
10/3- Broccoli rabe & white bean soup with parmesan crisps
10/4- Chicken with asiago, prosciutto and sage with apple and blue cheese salad with shallot vinegarette
10/5- Cod braised with leeks & brown rice

1/2 pint heavy cream
3 hearts or 1 large head romaine lettuce
1/2 lb. parmigiano reggiano cheese
1/2 lb. asiago cheese
4 cod fillets
5 red (also may get yellow or orange) bell peppers
2 red onions
1 cucumber
1 pint grape tomatoes
5 large onions
2 bunches cilantro
3 heads fresh garlic
6 carrots
1 bunch green onions
14-16 chicken breasts
1 large piece fresh ginger (about 4 inches)
1 bunch fresh sage
4 slices thinly sliced prosciutto
8 flour tortillas
1 pint sour cream
1 butternut squash (about 4 lbs.)
5 shallots
1 pkg fresh thyme
1 sweet potato
1 lb. linguine
1 lb. shrimp
1 small head cabbage
3 lbs. crimini mushrooms
1 bunch broccoli rabe
2 lbs. sea scallops
3 lbs. red potatoes
1 eggplant
2 yellow squash
1 pkg. grapes (muscat if available, red if not)
1 lb. asparagus
2 lbs. penne
1 bunch leeks
pkgs butter lettuce
1 pkg baby arugula
1/2 lb. blue cheese
1 lb hazlenuts
1 bottle fruity white wine
2 pkgs spinach
1 pkg feta
4 bartlett pears
2 apples
white grape juice
Pantry Items*
dijon mustard
olive oil
canola oil
sugar
rice vinegar
soy sauce
butter
flour
chicken broth
sesame seeds
bay leaf
cinnamon
brown rice
allspice
nutmeg
chili powder
red pepper flakes
cannellini beans
tahini or creamy peanut butter
milk
honey
grapeseed oil
balsamic vinegar

Cod with braised leeks

2008-10-05T11:50:00.000-07:00

4 cod fillets
4 leeks, (2 1/2 to 3 pounds)
4 cups reduced-sodium canned chicken broth
2 tablespoons cold butter
2 tablespoons chopped fresh parsley

fresh lemon slices
Coarse salt and ground pepper

Directions
Preheat oven to 400. Remove outer leaves of leeks; cut dark-green ends. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter.

Place cod in glass baking dish. Sprinkle with salt and pepper. Top with a lemon slice. Bake for 15 minutes, or until fish is opaue.
Meanwhile, boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks.

Chicken with asiago, prosciutto and sage

2008-10-04T23:28:00.000-07:00

4 small boneless skinless chicken breasts, pounded to 1/4-inch thickness

flour

6 tablespoons butter, divided
1/2 cup asiago cheese, finely grated
8 slices prosciutto, folded crosswise
2/3 cup dry white wine
2 teaspoons fresh sage, minced
4 whole fresh sage leaves, for garnish

Directions
Preheat oven to 375 degrees.
Sprinkle chicken breasts with salt and pepper.
Coat both sides with flour, shaking off excess.
Melt 4 tablespoons butter in large skillet over medium-high heat.
Add chicken breast and saute until brown, turning once, about 5 minutes.
Transfer chicken to rimmed baking sheet, reserve skillet.
Sprinkle 2 tablespoons cheese over each breast.
Top each with 2 prosciutto slices.
Bake until chicken is cooked through, about 5 minutes.
Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet.
Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.
Transfer chicken breasts to platter.
Top each with sage leaf, drizzle pan sauce over, and serve.

Apple and blue cheese dressing with shallot vinaigrette

2008-10-04T11:34:00.000-07:00

Use 1 bag mixed greens, 1 apple sliced thinly, walnuts and 4 oz. blue cheese crumbles. Toss with dressing.

Dressing:

1/2 cup chopped shallots

6 tablespoons apple cider vinegar

1 1/2 teaspoons Dijon mustard

1 1/2 tablespoons olive oil
1 tsp sugar

Preparation

Whisk shallots,vinegar, sugar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Broccoli Rabe and white bean soup with parmesan crisps

2008-10-03T23:11:00.000-07:00

2 tbsp olive oil

2 medium onions, chopped

4 garlic cloves, minced

coarse salt and ground pepper

8 oz cremini mushrooms, trimmed and thinly sliced

1 bunch broccoli rabe (about 1 lb) trimmed and coarsely chopped

2 cans (14.5 oz ea) reduced sodium chicken broth

2 cans (15 oz ea) cannellini beans (white beans), rinsed and drained

1/4 cup chopped fresh parsley

4 Tb grated fresh parmesan cheese

Preheat oven to 400. In a dutch oven or pot, heat oil over medium. Add onions and garlic, season with salt and pepper. Cook, stirring frequently until onions have softened, 8-10 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms begin to release their liquid, 2-3 minutes.

Prepare crisps with by linning cookie sheet with parchment paper. Place parmesan cheese in four heaps on the parchment and level out to about 1/4 inch thick. Put in oven for about 8 minutes, or until cheese melts and is crispy.
Continue with the soup by adding broth and 2 cups water; season with salt and pepper. Bring to boil and reduce heat to medium low. Cook stirring occasionally, until broccoli rabe is tender, 10-15 minutes. Add beans and parsely; simmer until warmed through, about 5 minutes. Top with parmesan crisp.

Mushroom not-pot pies with cheesy parmesan crust

2008-10-01T11:02:00.000-07:00

1 sheet puff pastry (9-inch square), thawed but cold
1 egg, beaten with a little water
1/2 cup grated parmigiano-reggiano cheese
2 baking potatoes (1 1/2 pounds), peeled and cut into 1/2-inch cubes
Salt
4 cups chopped kale or swiss chard
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2 1/2 pounds cremini mushrooms, halved
3 cloves garlic, chopped
7 sprigs sage, thinly sliced
Pepper
1/2 cup marsala or cooking wine
1 cup heavy cream
8 ounces ripe brie cheese, rind discarded, cut into small pieces

1. Preheat the oven to 425°. Roll out the puff pastry into a 12-inch square. Set aside four 2-cup bowls; invert 1 bowl onto the pastry and cut out 4 rounds. Place on a parchment-paper-lined baking sheet and brush with the egg. Sprinkle with half of the parmigiano-reggiano cheese. Bake until golden, 12 minutes. Let cool.

2. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the kale and cook for 2 minutes; drain.

3. In a large skillet, heat 2 tablespoons EVOO and the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender, about 12 minutes. Add the garlic and sage; season with salt and pepper. Cook until the garlic is slightly softened, about 3 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the cream and cook, stirring, for 1 minute. Remove from the heat and fold in the brie and remaining parmigiano-reggiano until melted. Stir in the potatoes and greens. Fill the bowls with the mushroom mixture and top with the crust.

Photo from Rachel Ray Magazine

Triple sesame salad with scallops

2008-09-30T10:46:00.000-07:00

1/4 cup soy sauce
1/4 cup rice wine or other vinegar
2 tablespoons sesame tahini or smooth peanut butter
1 tablespoon sesame oil
1/4 teaspoon crushed red pepper flakes, cayenne or ground chilies, or to taste
1 tablespoon honey
1/2 teaspoon peeled and chopped garlic
1 teaspoon peeled and chopped ginger
1 1/2 to 2 pounds sea scallops
Salt
6 to 8 cups mesclun or other salad greens, washed and dried
1/4 cup torn Thai or other basil, washed and dried, optional
2 tablespoons toasted sesame seeds

Method
1. Prepare a gas or charcoal grill. Place soy, vinegar, tahini, sesame oil, red pepper, honey, garlic and ginger in a blender, and blend until smooth. When grill is hot, sprinkle scallops with salt and grill about 2 minutes a side; they should remain tender and undercooked in the middle.
2. Combine greens and basil, and divide among 4 plates. When scallops are done, place them on top of the greens. Drizzle with dressing, sprinkle with sesame seeds and serve.

Chicken paillard with muscat sauce

2008-09-29T10:23:00.000-07:00

1/4 cup all purpose flour
4 skinless boneless chicken breast halves (about 1 1/2 pounds), tenders removed, breasts pounded to 1/4-inch thickness
4 tablespoons (1/2 stick) unsalted butter, divided
1 tablespoon minced shallots
1 cup red muscat grapes or other red grapes, halved, seeded
1/4 cup dry fruity white wine
1 tablespoon whipping cream
1 tablespoon chopped fresh tarragon

Preparation

Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 2 minutes per side. Transfer to platter; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté, stirring occasionally, 2 minutes. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon. Season with salt and pepper. Spoon over chicken.

Also on the menu for tonight: Spinach Salad

Shrimp and cabbage lo mein

2008-09-28T20:32:00.000-07:00

8 ounces linguine

coarse salt and ground pepper

1/4 soy sauce

1/4 rice vinegar

2 teaspoons grated peeled fresh ginger

1/2 teaspoon sugar

1/2 teaspoon red-pepper flakes

1 tablespoon vegetable oil, such as safflower

1 pound large shrimp, peeled and deveined

2 garlic cloves, minced

1 head green cabbage (about 2 pounds), halved, cored, and thinly sliced

1/4 cup fresh cilantro leaves, for serving (optional)

Directions:

1) Cook linguine in a large pot of boiling salted water until al dente. Drain, return to pot, and set aside. In a small bowl, combine soy sauce, vinegar, ginger, sugar, and red pepper flakes; set mixture aside.

2) While pasta is cooking, heat oil in large skillet over medium. Add shrimp and half the garlic; season with salt and pepper. Cook, tossing frequently, until shrimp are opaque throughout, 2 to 3 minutes. Transfer to a plate (reserve skillet).

3) Place cabbage, remaining garlic, and 1/2 cup water in skillet. Cook, stirring occasionally, until cabbage is crisp-tender, 6 to 7 minutes. To pot with linguine, add cabbage, soy-sauce mixture, and shrimp; toss to combine. Serve, garnished with cilantro, if desired.

Roasted Autumn vegetables with feta and balsamic glaze

2008-09-27T20:08:00.000-07:00

1 red bell pepper, cut into 2 inch pieces

1 yellow bell pepper, cut into 2 inch pieces

1 orange bell pepper (or you could just use 3 red) cut into 2 inch pieces

1 sweet potato, cut into 2 inch pieces

2-3 carrots, cut into 2 inch pieces

1 eggplant, cut into 2 inch pieces

1-2 yellow squash (or 1 yellow squash and 1 zucchini), cut into 2 inch pieces

1 red onion, cut into 2 inch pieces

3 red potatoes, cut into 2 inch pieces

6 garlic cloves, minced

olive oil (approx. 1/3 cup)

kosher or sea salt

pepper

nonstick cooking spray

1/4 cup crumbled feta cheese or goat cheese

1 cup balsamic vinegar

Directions:

Preheat oven to 425. Put balsamic vinegar in sauce pan and turn heat to medium. Cook vinegar (you may want to open your windows.) the whole time you're roasting veggies, stirring occasionally. Vinegar should be a slight syrupy consistency, about 15-20 minutes. Place in a shallow bowl and refrigerate while roasting remaining vegetables. In a large bowl, toss bell pepper with 1-2 TB. olive oil, 1 garlic clove, salt and pepper to taste. Spray cookie sheet and put peppers in the oven for 15-20 minutes, or until caramelized. Follow the same steps for remaining vegetables. However, cooking times are as follows and you may combine on a sheet:

Potatoes & carrots: 25 minutes

sweet potatoes & onion: 15-20 minutes

squash & eggplant- 10-12 minutes

You may roast two sheets of vegetables at one time, just rotate halfway through cooking. When vegetables are all roasted, toss together and drizzle with sauce. Sprinkle with feta and enjoy. This salad may also be served cold. Just store vegetables separately in plastic bags and combine just prior to serving.

Pasta with hazelnut-spinach pesto

2008-09-26T20:06:00.000-07:00

2 tablespoons butter
1 large onion, quartered and thinly sliced
Salt
1 pound whole wheat or whole grain penne rigate pasta
1/3 cup extra-virgin olive oil (EVOO)
1 large clove garlic, crushed
1 sprig rosemary
1/4 cup peeled hazelnuts, toasted
12 ounces spinach, woody stems discarded
Pepper
Freshly grated nutmeg (optional)
1/2 cup grated parmigiano-reggiano cheese

1. In a large skillet, melt the butter over medium heat. Add the onion and cook until browned, 20 to 25 minutes.

2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.

3. While the pasta is working, in a small saucepan, heat the EVOO, garlic and rosemary sprig over medium-low heat and let steep for 5 minutes. Let cool for a few minutes, then discard the rosemary and pour the oil and garlic into a food processor. Add the nuts and spinach and process into a thick paste. Season with salt, pepper and the nutmeg, if using.

4. Stir the pasta cooking water into the caramelized onions, then stir in the pesto. Add the pasta and cheese and toss to combine.

Fast chicken fajitas

2008-09-25T20:02:00.000-07:00

1 1/2 pounds chicken cutlets (about 8)
2 tablespoons vegetable oil, such as safflower
1 teaspoon chili powder
Coarse salt and ground pepper
3 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
8 flour tortillas (6-inch)
Fresh cilantro leaves, for serving
1/2 cup reduced-fat sour cream, for serving
Lime wedges, for serving

Directions
Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.

Simple green salad

2008-09-25T10:31:00.000-07:00

This is one of our favorite simple salads. There is no oil or salt. I love how tangy and fresh it tastes.

red leaf lettuce

grape tomatoes

chopped green onions

paper thin cucumber slices

freshly ground pepper

sprinkling of seasoned rice vinegar

Honey roasted pear salad with thyme dressing

2008-09-24T11:17:00.000-07:00

Dressing

1/3 cup verjus or 3 tablespoons white grape juice and 2 tablespoons apple cider vinegar

1/3 cup grapeseed oil

1 large shallot, finely chopped

2 teaspoons fresh thyme leaves

Pears and salad

3 bunches fresh thyme sprigs
4 ripe but firm Bartlett pears (about 2 1/2 pounds), halved, cored
1/4 cup honey 1 head of butter lettuce, coarsely torn

4 ounces baby arugula

6 ounces blue cheese, sliced or coarsely crumbled

1/2 cup hazelnuts, toasted, coarsely chopped

Preparation

For dressing: Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
For pears and salad: Preheat oven to 400°F. Scatter thyme sprigs on rimmed baking sheet. Place pear halves, cut side down, on work surface. Starting 1/2 inch from stem and leaving pear half intact, cut each lengthwise into scant 1/3- to 1/2-inch-wide slices. Press pear gently to fan slices; place atop thyme sprigs. Drizzle pears with honey; sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours.
Combine lettuce and arugula in large bowl. Add dressing and toss to coat. Divide salad among plates. Place pear alongside greens. Garnish salads with cheese; sprinkle with nuts.

Pasta, Risotto Style

2008-09-23T13:31:00.000-07:00

1 pound asparagus
3 Tb. olive oil
1 medium onion, chopped
1 pound penne
6-8 cups chicken or vegetable broth
salt and pepper
freshly grated parmigiano reggiano

Break the woody ends from the asparagus and peel the stalks if necessary. Break or cut off the flower ends and cut the stems into 1/2 inch sections (it looks a little nicer if you cut the stems on a diagonal) Add 1 1/2 Tb. olive oil in a deep 12 inch skillet and turn the heat to medium high. Add onion and cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the pasta and cook, stirring occasionally, until it begins to brown, about 5 minutes more. Add a ladleful of broth. As the broth is absorbed and the pasta swells, add more broth and continue to stir once in a while, until the pasta is beginning to become tender, about 5 minutes. Add the asparagus stalks and continue to add stock as needed, until the pasta is just about done, another 5 minutes or so. Add the asparagus tips and add a little more broth, stirring until the tips are crisp-tender, the pasta is cooked to your liking, and the mixture is moist, not soupy. Stir in remaining olive oil and top with grated cheese and slat and pepper if desired.

Butternut Squash soup with spiced cream

2008-09-22T21:15:00.000-07:00

1/4 cup butter

1 butternut squash (about 4 lbs.) , peeled, seeded and cut into 1 inch cubes

1 sweet potato peeled and diced into 1 inch cubes

1 large onion, diced into 1 inch cubes

2 cloves garlic, peeled and sliced

2 sprigs fresh thyme

1-2 bay leaves

6-8 cups chicken broth (or vegetable to make vegetarian)

2 Tb. brown sugar

Salt and pepper

For spiced cream:

1/3 cup sour cream or creme fraiche

1/8 tsp. cinnamon

1/8 tsp. allspice

1/8 tsp. nutmeg

Combine ingredients of spiced cream and set aside.

In large skillet, heat 2 Tb. butter over medium-high heat. Add squash, sweet potato and onion to pan. (If they don't all fit, do it in 2 batches) Season with salt and peper. Cook for 15 minutes, stirring occaisionally, until nicely carmelized, but still firm.

When squash is nearly cooked, heat remaining butter in a soup pot over medium-high heat. Add garlic, thyme sprigs and bay leaf and stir for about 1 minute. Add the squash and chicken broth. Raise heat to high and bring to boil. reduce the heat and simmer. partially covered for about 25 minutes. Using slotted spoon, remove tyme and bay leaf and discard. Transfer soup, in batches, to the blender and puree until smooth. Return soup to pot to heat through. Garnich with spiced cream and serve.

1 week vacation

2008-09-11T18:35:00.000-07:00

I am catering a wedding this weekend. I will be back next week to post a new menu. My poor family is eating takeout all week- they're in heaven while I feel guilty about the reprecussions this will have on my five year old. She'll bounce back. I'm sure next week, she'll be upset that we're not having takeout.

Menu for 8/25-9/7

2008-09-10T18:39:00.000-07:00

Cost of this menu is $3.07 per person, per dinner. Recipes are on the blog, posted for the day it states. Just go to the blog archive for all the past recipes!
8/25- Cowboy wraps & tossed salad
8/26- Chicken curry & rice
8/27- Chili & cornbread
8/28- Herb crusted salmon & spinach, feta, cranberry and pecan salad
8/29- Tomato basil cream soup & caesar salad
8/30- Cod fillets w/ caper butter, cous cous w/ carrots & broccoli
8/31- Chopped salad w/ spicy pork & buttermilk dressing
9/1- (Labor Day) BBQ chicken, Thai summer salads & strawberries
9/2- BLTs, broccoli sunshine salad & cantelope
9/3- Pork roast w/ pancetta and sage, roasted red potatoes & steamed carrots
9/4- Grilled skirt steak tacos w/ jicima tomatillo slaw
9/5- Pork picatta & greek tossed salad
9/6- Soy glazed salmon, brown rice & green beans
9/7- Cheeze-it chicken, mashed potatoes & peas

Costs about $3.07 per person, per dinner
1 large bag spinach
1 pkg dried cranberries
1 pkg pecans
1 pkg feta
1 pint half & half
3 hearts or 1 large head romaine lettuce
1 baguette
1/2 lb. parmesan cheese
4 cod fillets
1 box cous cous
1 pint buttermilk
2 bags frozen corn
1/2 lb. pepper jack cheese
1 pkg sugar snap peas
2 red bell peppers
1 pkg raisins
2 lbs. bacon
1 red onion
1/2 lb. cheddar cheese
1 pkg sunflower seeds
1 cantelope
1 cucumber
1 can olives
3 onions
1 bunch parsley
8 salmon fillets
10 lbs. tomatoes
1 pint cherry tomatoes
2 heads fresh garlic
1 bunch basil
2 lemons
5 lbs. carrots
chipotle chili powder
1 lb. pork tenderloin
1 bunch green onions
8 chicken breasts
1 head napa cabbage
1 bunch cilantro
1 jar roasted peanuts (lightly salted or no salt)
1 piece fresh ginger
4 boneless pork chops (equalling 1 lb.)
1 lb. strawberries
3 lb. pork roast
1 bunch fresh sage
12 slices thinly sliced pancetta
8 corn tortillas (optional- flour may be substituted)
4 flour tortillas
4 small skirt steaks
1/2 lb. jicama
1 jar salsa verde
1 pint sour cream
1 box cheeze-its
1 jalepeno pepper

Pantry Items*
dijon mustard
capers
olive oil
canola oil
sugar
poppy seeds
white wine vinegar
rice vinegar
red wine vinegar
mayonnaise
brown sugar
bbq sauce
ramen noodles or spaghetti noodles
soy sauce
lime juice
butter
flour
pepperonicinis
chicken broth
black beans
beef broth

Cheeze-it chicken

2008-09-07T18:24:00.000-07:00

1 whole chicken, cut-up or 4 breasts or 8 thighs

1/2 pint sour cream

2 cups cheeze-it crackers (get the real deal), crushed in a gallon bag

optional: fresh herbs

Preheat oven to 350. Make sure crackers are very fine, no large pieces in the bag. Pour crumbs onto a plate. (If using fresh herbs, chop them and toss them with the cracker crumbs) 'Paint' chicken pieces, one at a time, with sour cream. Roll in cracker crumbs and place on rimmed cookie sheet. Bake thighs for 50 minutes. Bake breast pieces for 35 minutes.

Soy glazed salmon

2008-09-06T23:43:00.000-07:00

1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon grated fresh ginger
4 salmon steaks or fillets (6 ounces each)

Directions
Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, whisk together soy sauce, honey, and ginger.
Place salmon on prepared baking sheet; brush with soy mixture. Broil until browned on top and opaque throughout, 5 to 6 minutes.

Pork Picatta

2008-09-05T23:22:00.000-07:00

4 thin boneless pork chops (about 1 lb.total)

3 Tb. olive oil

1/3 cup flour

salt and pepper

1 cup chicken broth

2 Tb. lemon juice

2 Tb butter, cut into small pieces

1 Tb. finely chopped, seeded pepperoncini

thin lemon slices for garnish

Pound individual pork chops so that they are 1/4 inch thick. Heat oil in large skillet over high heat until hot. Combine flour and salt and pepper in shallow dish. Lightly coat pork chops in flour. Reduce heat of skillet to medium and and add pork chops. Saute chops until golden, about 2 minutes per side. Transfer to a plate and tent loosely with foil. In skillet, scrape up browned bits and add broth and lemon juice. Increase heat to high and let boil until slightly thickened. Return pork to skillet, turn often and let heat through, about 1 minute. Add butter and pepperoncinis. Once butter is melted, serve pork with sauce spooned over and lemon slices.

* Today's menu also calls for Greek Tossed Salad

Grilled skirt steak tacos with jicama tomatillo slaw

2008-09-04T23:09:00.000-07:00

2 1/2 teaspoons whole black peppercorns

2 lb skirt steak (about three 1/2-inch-thick pieces)

1 tablespoon coarse sea salt

Prepare grill for cooking over direct heat with hot charcoal (high heat for gas) While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet. Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.

While steaks are on the grill prepare slaw:

2 cups matchstick jicama (use a mandoline or coarse cheese grater)

1/2 cup chili verde salsa (tomatillo salsa in a jar)

1/2 cup chopped cilantro

1 Tb. lime juice

salt and pepper to taste

Mix ingredients in a bowl.

Assembly: Fill warmed corn tortillas with grilled skirt steak topped with slaw and sour cream.

Pork roast with sage and pancetta

2008-09-03T22:48:00.000-07:00

12 fresh sage leaves
1 boneless pork loin roast (about 3lbs.)
12 thin slices of pancetta (2oz)

Directions
Preheat oven to 450,with rack in the middle. Line a rimmed baking sheet with aluminum foil and set aside. Arrange sage leaves on top of pork loin. Lay pancetta over sage in 3 horizontal rows, slices overlapping slightly. Spacing evenly, secure pancetta with three 10" lengths of kitchen twine.
Place pork on prepared sheet and roast till pancetta is browned and crisp and an instant read thermometer inserted in thickest part of pork registers 145, 35-40 mins. Tent roast lightly with foil; let rest 5 mins. Snip twine with scissors and remove; thinly slice roast before serving.

Roasted red potatoes

2008-09-03T11:02:00.000-07:00

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried

1/4 cup extra-virgin olive oil

4 to 6 cloves garlic, crushed

1 tablespoon fresh rosemary

1 tsp kosher salt

tsp. freshly cracked pepper

Preheat the oven to 400 degrees F.
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, salt, pepper and garlic. Add the potatoes and toss well. Transfer the potatoes to a shallow baking pan, sprinkle with rosemary sprigs and roast until potatoes are tender when tested with the tip of a knife, about 35 minutes. Discard rosemary and serve hot.

Broccoli sunshine salad

2008-09-02T22:40:00.000-07:00

1/2 cup mayonnaise

1 tablespoon sugar

2 tablespoons cider vinegar

3 cups broccoli flowerets (1/2 pound)

1/3 cup raisins

1/4 cup shredded cheddar cheese (1 ounce)

4 slices bacon, crisply cooked and crumbled

2 tablespoons chopped red onions

3 tablespoons sunflower seeds

Mix mayonnaise, sugar and vinegar in large bowl. Add remaining ingredients; toss until evenly coated. Store covered in refrigerator.

Secret to perfect bbq chicken

2008-09-01T22:37:00.000-07:00

Bake or grill your chicken half way. Then, brush your chicken with a generous amount of mustard. While the mustard is still wet (it will tend to dry on the hot chicken) sprinkle brown sugar to completely cover any trace of mustard. Put the chicken back in the oven or on the grill and cook for the remaining time. Right before you serve the chicken, brush it with your favorite bbq sauce.

Summer Thai Salad

2008-09-01T22:24:00.000-07:00

Salad:

1 head napa cabbage, chopped

1 cup cooked noodles (I like to use Japanese noodles)

1/2 cup blanched snow peas

1/2 cup red bell pepper, chopped

2 carrots, peeled and chopped

3-4 bunches of green onion, chopped

1 bunch cilantro, chopped

1/2 cup roasted peanuts

Dressing:

3 Tb. soy sauce

3 Tb. seasoned rice vinegar

3 Tb. canola oil

2 Tb. minced fresh ginger

3 cloves garlic, minced

1 Tb. lime juice

Combine ingredients of salad in a bowl and toss with well mixed dressing.

Chopped salad with spicy pork and buttermilk dressing

2008-08-31T23:10:00.000-07:00

1/2 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 pork tenderloin (about 1 pound)
1/2 cup low-fat buttermilk
3 tablespoons light mayonnaise
2 scallions, whites minced and greens thinly sliced, separated
1 garlic clove, crushed through a press
1 head romaine lettuce (1 1/4 pounds), trimmed and chopped
1 pint cherry tomatoes, quartered
1 package (10 ounces) frozen corn kernels, thawed and patted dry
2 ounces pepper Jack cheese, cubed

Directions
Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a small bowl, combine chile powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Place pork on prepared baking sheet; rub with spice mixture.
Broil pork until an instant-read thermometer inserted in thickest part registers 145 degrees, 14 to 16 minutes, turning twice during cooking. Let pork rest 10 minutes, then cut into bite-size chunks.
Make dressing: In a large bowl, whisk together buttermilk, mayonnaise, scallion whites, and garlic; season with salt and pepper.
Add romaine, tomatoes, corn, cheese, scallion greens, and pork to the bowl. Toss to combine, and serve immediately.

Cod fillets with caper butter

2008-08-30T23:14:00.000-07:00

Super Fast- ready in 15 minutes!!!

4 skinless cod fillets

coarse salt and ground pepper

3 Tb. unsalted butter, room temp.

1 Tb. capers, rinsed and drained, finely chopped

2 Tb. finely chopped fresh parsley

lemon wedges

Directions:

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place cod on baking sheet; season both sides with salt and pepper. Broil until opaque throughout, 6-8 minutes. Meanwhile, in a small bowl, stir together butter, capers and parsley; season with salt and pepper. Top cod with a dollop of caper butter, serve with lemon wedges.

Couscous with carrot, garlic and parsley

2008-08-30T11:33:00.000-07:00

Coarse salt and ground pepper
1 cup couscous
1 medium carrot, coarsely grated
1/2 cup fresh parsley leaves, chopped

2 cloves garlic, minced
1 tablespoon olive oil

Directions
In a small saucepan, bring 1 1/2 cups water to a boil. Stir in 1/2 teaspoon salt, couscous, garlic and carrot; cover pan, and remove from heat. Let stand 5 minutes.
Fluff couscous with a fork. Gently stir in parsley and oil; season with salt and pepper.

Creamy tomato basil soup

2008-08-29T19:38:00.000-07:00

4 lbs. tomatoes, peeled, seeded and roughly chopped*

2 Tbs. + 4 Tbs. olive oil

3 garlic cloves, minced

2 sprigs fresh thyme

1 full handful freshly torn basil

1 Tbs. sugar

1 pint half & half

1 tsp. salt

garnish with freshly torn basil and mozzarella

Heat 2 Tbs. olive oil in large stock pot. Saute garlic for 1-2 minutes, do not brown. Add tomatoes, thyme, basil and sugar. Bring to a boil. Cover and reduce heat. Simmer for 25 minutes. Remove thyme sprigs. Puree soup in a blender, in batches. In each batch, drizzle about 1 Tb. olive oil while blender is on. When totally smooth, put each batch in a large bowl. When all the soup is pureed, pour it back into the stock pot. Add salt and stir well. Bring the soup back to a simmer and taste. Add desired amount of salt. Use a whisk to stir in the half & half. Serve with cheese and basil.

*To peel a tomato: cut an 'x' through the skin, but not the flesh at the base (or 'butt') of tomato. Drop into boiling water for about 10 seconds and then plunge tomato into a bowl filled with ice water. Gently peel the skin off the tomato. To seed a tomato, cut it in half widthwise, so that the stem is on one side and the base is on the other. Gently squeeze seeds out. You may need to poke your finger into the holes to get all the seeds out.

Herb crusted salmon

2008-08-28T11:57:00.000-07:00

3 slices white sandwich bread

1 cup fresh flat leaf parsley (or favorite fresh herb- basil, oregano with pinch of thyme, cilantro etc)

1 tablespoon olive oil

coarse salt and pepper

4 skinless salmon fillets

2 tablespoons dijon mustard

Directions:

Preheat oven to 450. Line baking sheet with alumminum foil; set aside. In a foof processor, combine bread, herbs and olive oil. Season with salt and pepper. Pulse until coarse crumbs form. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.

Spinach Salad

2008-08-28T11:37:00.000-07:00

The BEST salad you will ever eat (until my next recipe!)

Dressing:
1/2 cup white sugar
1 tsp. salt
1/2 cup canola oil
1/2 cup olive oil
1 tsp dijon mustard
1/2 cup white wine vinegar
1/4 cup grated onion and juices that come from grating
2 tsp. poppy seeds

In blender combine all ingredients but the poppy seeds. Blend until smooth. Add poppy seeds and pulse until throughout dressing. This makes enough dressing for 3-4 large bags of spinach. Once you try the salad, you'll want to eat it every meal till it's gone!

Salad:
spinach
dried cranberries
pecans or alomnds (pecans taste the best)
crumbled feta cheese

Toss desired amount of ingredients in bowl with dressing and serve immediately.

Steak Chili

2008-08-27T11:15:00.000-07:00

I know it's hot outside, but the reason I make chili in the Summer is because of the amazing homegrown tomatoes I need to use!

2 tablespoons canola oil
2 pounds steak (london broil, boneless short ribs, chuck steak)- cut into 1 inch cubes

flour for dredging
2 onions, chopped
3 cloves garlic, minced
1 jalepeno pepper

1 small can beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoons ground cayenne pepper

1/4 teaspoons liquid smoke
6-8 seeded and chopped fresh tomatoes or 2 (29 ounce) cans diced tomatoes
2 (15 ounce) can black beans, drained

salt and pepper to taste

DIRECTIONS
In a large pot over medium high heat, heat oil. Dredge steak in flour seasoned with salt and pepper. Saute in batches until browned on the outside, but not cooked through. After each batch, remove with a slotted spoon and set aside. (You may need to add more oil to the pot at this point) Add the onions and saute for 15 minutes, or until the onions are caramelized. Add tomatoes, garlic, jalepeno, beef broth and steak to the pot. Bring to boil. Cover and reduce heat to low. Simmer, coveredfor about 2 hours, or until meat is tender. Each cut will take different times to become tender.
Add the chili powder, cumin, cayenne pepper, liquid smoke and black beans. Remove cover and simmer for another 15-30 minutes, or until you've reached your desired thickness

Chicken curry

2008-08-26T12:27:00.000-07:00

4 Tb butter
3 tsp. curry powder
1/2 tsp. groung cumin
2 tsp. dry mustard
1 tsp. ground ginger
1/2 tsp. coriander
1/4 tsp. cinnamon
1/2 tsp cayenne pepper (more or less depending on how spicy you like it)
salt & pepper to taste

4 Tb. flour
4 cups chicken broth
1 1/2 lb. cooked, shredded chicken
1/4 cup honey

Toppings:
dry roasted peanuts
bananas
shredded coconut
mango chutney
raisins
shredded hard boiled eggs

Melt butter in large skillet over medium high heat. Add spices to make paste. Add flour to paste and cook for 2 mintues. Add broth slowly to create thick gravy. Whisk in each addition until smooth. Pour in honey a stir well. Add chicken and cook until heated through. Serve over rice with desired toppings.

Cowboy Wraps

2008-08-25T22:13:00.000-07:00

2 Tb. red wine vinegar

1 Tb. dijon mustard

2 garlic cloves, minced

1/4 cup + 1 tsp. olive oil

1 lb. yukon gold potatoes

1/4 cup milk

2 Tb. butter softened

2 Tb. sour cream

2 Tb. green onions or chives

1 cup corn kernels

1 lb. london broil (or close to it)

1/3 cup bbq sauce

4 tortillas

Directions:

Combine vinegar, mustard, garlic & 1/4 cup olive oil in large bowl. Marinate london broil in this mixture for at least 30 minutes. Peel and boil potatoes in salted water. Drain potatoes and mash with milk, butter, sour cream, green onions and salt and pepper to taste. Broil meat for about 3-5 minutes per side, depending on desired doneness. Cut meat into small pieces Heat 1 tb. olive oil in skillet and saute corn for about 3 minutes. Add meat to skillet with corn. Add bbq sauce and stir. Spread potaatoes evenly on each tortilla. Top potatoes with corn/meat mixture and wrap. Serve immediately.

Menu for 8/11-8/24

2008-08-25T19:09:00.000-07:00

Menu costs $3.35 per person, per dinner
Recipes are on the blog, posted for the day it states. Just go to the blog archive for all the past recipes!
8/11- BBQ pulled pork sandwiches with horseradish dijon aioli and crisp onions, carrot sticks & bell pepper slices
8/12- Orange chicken, stir fry veggies & egg rolls
8/13- Soft tacos & orange slices
8/14- Chicken cutlets, asparagus & green bean, cherry and almond salad
8/15- Eggplant lasagna, tossed salad & garlic bread
8/16- Coconut milk pasta & summer thai salad
8/17- Stuffed pork chops with cilantro cream sauce, spanish rice & broccoli
8/18- Chicken satay, naan bread & roasted veggies
8/19- French toast, bacon & strawberries
8/20- Stuffed portabello mushrooms & citrus salad
8/21- Black bean cakes, Chevy's corn casserole, broccoli & orange slices
8/22- Thai Magic Chicken, brown rice & peas
8/23- Southwest casserole, apple slices
8/24- Meatball subs, green beans & orange slices

Shopping List:
Shopping list is based on four people. (Based on TJ's & Safeway's prices) Remember to freeze meat until ready for use. Also, make sure to refrigerate bread and fruit to make them last for the full two weeks.
Trader Joe's
1 bottle BBQ sauce
16 oz. orange juice
1 loaf bread
2 pkgs. bell peppers
1 pkg. Mandarin Orange Chicken
1 pkg. Bejing Style Stir Fry Vegetables
1 pkg. vegetable spring rolls
6 oranges
1 pkg. fresh spinach
1 pkg. asparagus
1 lb. parmesan cheese (fresh, not grated)
1 package frozen green beans
1 pkg dried bing cherries
1 pkg. sliced almonds
1 bag avocadoes
2 pkgs shredded mozzarella cheese
2 pkgs bagged salad
3 jars/cans spaghetti sauce
1 container ricotta cheese
1 container cottage cheese
1 doz eggs
1 pkg. garlic naan bread (frozen section)
1 loaf parbaked french bread
1 can coconut milk
2 bags basmati rice
1 small container vanilla yogurt (indiviual size)
4 cans black beans
1 lb. ground beef
1 pkg. tortillas
1 pkg cheddar cheese
1 container sour cream
1 pkg peanuts
1 pkg green onions
3 bags frozen corn
1 pkg broccoli
1 bag tortilla chips
5 apples
4 portabello mushrooms
Safeway:
1 2-3 lb. pork shoulder roast
good rolls for bbq sandwiches (& meatball subs)
strawberries
French's onions (green bean casserole onions)
8 carrots
5 tomatoes
1 pkg shredded lettuce for tacos
2 pkgs chicken breast
1 large eggplant
1 head napa cabbage
1 bunch cilantro
1 handful snow peas (from the bulk section)
1 1 inch piece of ginger (bulk section, just break off the size you need)
1 package of top ramen
1 small can water chestnuts
4 pork chops
2 onions
1 pkg. panko breadcrumbs
1 small package frozen meatballs
*Pantry Items:
milk
flour
honey
mayonnaise
cream of chicken soup
dijon mustard
horseradish
curry powder
cayenne pepper
lime juice
rice vinegar
red wine vinegar
balsamic vinegar
soy sauce
fresh garlic
garlic powder
olive oil
canola oil
butter
peanut butter
bread crumbs
masa
corn meal
baking powder
ground cumin
chili powder
italian seasoning
good seasons italian dressing packets
sugar

* pantry items are things that are usually already in your kitchen. If you do not have these items, just add them to your shopping list.

Southwest chicken casserole

2008-08-23T18:50:00.000-07:00

2 cups cooked rice

2 cans black beans

1 bag frozen corn

2 cups cubed cooked chicken breast

1 can cream of chicken soup

1 cup mayonnaise

1 Tb garlic powder

1 tb chili powder

1 tsp ground cumin

2 cups crumbled tortilla chips

2 cups cheddar cheese

In 9x13 layer the rice, black beans, corn and chicken. In bowl, combine soup, mayonnaise, garlic powder, chili powder, cumin and salt and pepper to taste. Pour sauce over casserole. Bake, covered for 45 minutes at 350. Uncover and sprinkle the tortilla chips and cheese on yop. Place under the broiler for about 3-5 minutes or until cheese is bubbly.

Also may be cooked in Princess House 3 qt Fantasia Dish in the microwave. Follow directions for assembly and microwave covered for 20 minutes. Place chips and cheese on top and microwave uncovered for 2 minutes.

Thai Magic Chicken

2008-08-22T18:35:00.000-07:00

This is a recipe to be used in the Fantasia 3 qt casserole dish. It's a variation of their magic chicken.

4-5 Tb sugar

3 Tb soy sauce

3 Tb ketchup

3 Tb rice vinegar

3 Tb canola oil

2 Tb lime juice

2 Tb peach preserves

1 tsp ground ginger

3 cloves garlic, minced

1/4 chopped cilantro

2 limes

4-5lb. whole chicken

Directions:

Combine all ingredients, except for limes and chicken, in a gallon ziploc bag. Place rinsed chicken in marinade and refrigerate for at least 30 minutes and up to overnight. Put contents of bag in Fantasia 3 qt casserole. Squeeze juice of 2 limes on chicken and put limes in cavity of chicken. Cover and microwave for 30 minutes. (32 minutes if larger chicken)

Spicy Bean Cakes

2008-08-21T18:25:00.000-07:00

2 15-ounce cans black beans, drained well

6 green onions, finely chopped

1/2 cup finely chopped seeded red bell pepper

1/4 cup chopped fresh cilantro

2 large garlic cloves, minced

1 1/2 tablespoons minced seeded jalapeño chili

2 teaspoons ground cumin

1 large egg

2 tablespoons plus

1 cup yellow cornmeal
6 tablespoons (about) olive oil

Sour cream

Purchased salsa

Directions

Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.
Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.

Also on the menu for today: Chevy's Corn Casserole

mozzarella-stuffed grilled portobellos with balsamic marinade

2008-08-20T16:00:00.000-07:00

1/4 cup extra-virgin olive oil

2 tablespoons plus 1 teaspoon balsamic vinegar

3 garlic cloves, minced, divided

6 large portobello mushrooms, stemmed

1 1/2 cups panko (Japanese breadcrumbs)*

1 cup shredded mozzarella cheese (about 5 ounces)

1/2 cup grated Parmesan cheese (about 2 ounces)

1/4 cup chopped green onions

1 1/2 teaspoons chopped fresh oregano

1 1/2 teaspoons chopped fresh thyme

1/4 cup ( 1/2 stick) butter, melted

Directions:

Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes. Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.

*Panko can be used in any recipe calling for dry (not fresh) breadcrumbs — such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.

On the menu today is also: Citrus Salad

Chicken satay with peanut sauce

2008-08-18T17:53:00.000-07:00

3 Tb lime juice

1 tsp curry powder

2 tsp honey

1/2 tsp ground coriander

1/2 tsp. ground cumin

1/8 tsp. salt

2 cloves garlic, minced

1 lb. boneless, skinless chicken breast, cut into 1 inch cubes

Directions:

Mix all ingredients except for chicken in a large ziploc bag. Add chicken and refrigerate for at least 2 hours. Thread chicken on skewers and grill over medium heat for about 2-3 minutes per side. Dip in peanut sauce.

Peanut Sauce:

2/3 cup vanilla yogurt

1/4 cup creamy peanut butter

1/4 cup coconut milk

1 Tb. soy sauce

1/4 tsp red pepper sauce

Directions:

Beat all ingredients with wire whisk.

Southwest stuffed pork chops with cilantro cream sauce

2008-08-17T17:27:00.000-07:00

6 pork chops, at least 1 1/4 inches thick
1 cup black beans
1/2 cup corn
1/2 cup shredded sharp Cheddar cheese
2 tablespoons chopped red bell pepper

4 tablespoons chopped green onion
1 clove garlic, minced

1 tsp cumin

1/2 tsp chili powder

Directions:

Cut a pocket into each pork chop. Salt and pepper inside of pockets of pork chops. Toss together the black beans, corn, bell pepper, shredded cheese, onions, garlic, cumin and chili powder. Stuff pork chops lightly with the mixture. Place in a shallow baking dish and bake pork chops at 350° for about 30 minutes. Cover with foil and cook 15 to 20 minutes longer, or until pork chops are done.

Cilantro Cream Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk

1 tablespoon chipotle puree (buy chipotle peppers in adobo sauce and puree in blender)

1/2 cup chopped cilantro

Directions:
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency. Stir in chipotle puree and cilantro. Pour over cooked pork chops.

Spanish Rice

2008-08-17T15:00:00.000-07:00

2 tablespoons canola (can use up to 1/4 cup)

1 onion, chopped fine

1 garlic clove, minced

2 cups of medium or long-grain white rice

4 cups chicken broth (or vegetable broth)

1 cup of diced fresh tomatoes

1 teaspoon salt

1/2 tsp pepper

Diretions:

In a large skillet, cook onion and garlic in canola oil, medium/high heat. Add dry rice. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. Add tomatoes and salt. Cook until skins of tomatoes start to peel back from flesh of tomatoes. Add broth. Bring to a boil. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes. Add pepper and fluff with a fork.

Stir -fried coconut noodles

2008-08-16T11:44:00.000-07:00

3/4 lb. fettuchine-style rice noodles (or rice stick noodles)
3 Tb. grapeseed oil
1 lb. minced chicken
1 yellow bell pepper, stemmed, seeded and minced
1 eggplant cut into 1/2 inch cubes
1 Tb. minced garlic
1 can coconut milk
soy sauce

Directions:
Soak the noodles in very hot water until you're ready to add to the stir fry. Pour 1 Tb. into the large skillet, turn the heat to high, and heat for a minute. Add the meat and cook, stirring occasionally, until it browns and loses it's raw look, about 5 minutes. Remove with a slotted spoon and set aside. Add another 1 Tb. of oil to the skillet, followed by the eggplant and bell pepper. Cook over medium-high heat, stirring occasionally, until the pepper and eggplant are browned and tender, about 10 minutes. Remove with a slotted spoon and stir with the meat. Add the remaining Tb. oil, followed by the garlic and cook for about 30 seconds. Add the cocnut milk. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute. Drain the noodles and add along with the meat and vegetables. Cook until the noodles absorb most of the coconut milk, about 3 minutes. Season with soy sauce and pepper.

Eggplant Lasagna

2008-08-15T10:45:00.000-07:00

1 large eggplant, sliced into long thin slices (these will be your 'noodles') peeling is optional 2 jars tomato sauce

1 container (16 oz) ricotta cheese

1 container (16 oz) cottage cheese

2 cloves garlic, minced

1/2 cup fresh basil, chopped

1 Tb. fresh thyme leaves, chopped

2 eggs

1/2 cup parmesan cheese

2 cups mozzarella cheese

salt and pepper

Directions

Preheat oven to 350. In a large bowl mix: ricotta cheese, cottage cheese, garlic, basil, thyme, eggs, parmesan cheese and salt and pepper. In 9x13 glass dish, layer a small spoon of sauce, half of the eggplant slices (enough to cover bottom), half of ricotta mixture, half of the remaining sauce and 1 cup of mozzarella cheese. Repeat layers and cover tightly with foil. If the foil touches the cheese, make sure to spray with cooking spray, so the cheese doesn't stick. Bake, covered for 35 minutes. Uncover foil and bake for another 10 minutes- or until cheese is browned and bubbly.

Chicken Cutlets

2008-08-14T10:06:00.000-07:00

SO EASY!- This recipe is from another of my favorite cook books- "the minimalist cooks dinner" by Mark Bittman. All the recipes are easy, fresh and delicious. I love that every recipe has substitues and tips, so that you can make almost any of the recipes without having to go to the store in the middle of cooking to get something you forgot.

3 cups (or 3 handfuls) fresh spinach
4 oz. (1 cup grated) parmigiano reggiano cheese- make sure to get fresh and grate it yourself-very inexpensive at Trader Joe's

2 garlic cloves

1 tsp. pepper

pinch salt

1 1/2 lbs. boneless, skinless chicken breasts- cut into large chunks

3 Tb. olive oil

Directions:

In large skillet, heat 1 Tb. olive oil over medium heat. Put spinach in oil and toss for about 2 minutes, or until wilted. Remove spinach from heat and set aside. Pulse cheese and garlic in a food processor, until garlic is minced. Add pepper, salt and chicken and pulse the machine on and off until the chicken is chopped, NOT PUREED(the goal is to have pieces that are grape size) pulse 2 r 3 more times. Put olive oil in large skillet (just use the one you used for the spinach- less cleanup!) and turn the heat to medium. Shape the chicken mixture into eight small burger-shaped cakes. cook for about 3 minutes per side, or until nicely browned. Do not overcook. Serve hot with any condiment you like. I like to use creme fraiche (or sour cream) with nutmeg and garlic stirred in. Use about 1/2 Cup creme fraiche 1/2 tsp. nutmeg and 1 garlic clove, pinch of salt and pepper.

NOTE: If you do not have a food processor, you can use the Pampered Chef Food Chopper to or a knife to chop the chicken.

Green bean, cherry and almond salad

2008-08-14T10:00:00.000-07:00

1/2 pound green beans, trimmed (frozen green beans from Trader Joe's also work)
3 tablespoons red-wine vinegar
1 tablespoon apricot jam
1 tablespoon Dijon mustard

2 tablespoons olive oil
1 bag butter lettuce salad mix

1/3 cup dried cherries
1/4 cup sliced almonds

Directions
In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well. (omit step if using frozen green beans- just defrost them)
Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and 2 tablespoons oil; season with salt and pepper.
In a large bowl, toss lettuce with all but 1 tablespoon dressing. Divide salad among four plates; green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.

Soft Tacos

2008-08-13T11:25:00.000-07:00

1 lb. ground beef
1/2 cup finely chopped onion
1 Tb. canola oil
1 Tb. garlic powder
1 Tb. chili powder
2 tsps. ground cumin
salt and pepper to taste
flour tortillas

toppings: cheese, lettuce, sour cream, salsa etc.

Put oil in skillet and turn heat to medium. Add onions and cook until soft, about 8 minutes. Stir in crumbled beef and seasonings. Cook until no longer pink. Fill warmed tortillas. I'm such a minimalist when it comes to taco meat...

Easy night!

2008-08-12T09:11:00.000-07:00

Here's what's for dinner tonight:

Mandarin Orange Chicken

Bejing Style Stir Fry Vegetables

Vegetable Eggrolls

...all from TJ's. So, sit back and relax and enjoy.

BBQ pulled pork sandwiches with horseradish dijon aioli and crispy onions

2008-08-11T23:40:00.000-07:00

The secret to great pulled pork is the slow cooker AND not putting the bbq sauce on until almost ready to serve. Slow roasting in the slow cooker yields good, tender pork. If the sauce is cooked with the pork, it will separate.

For pork:
1 boneless pork shoulder roast, about 2 1/2 to 3 pounds 1 cup chopped onion

3 minced garlic cloves

1/2 tsp. liquid smoke (do not get on hands- you'll stink ALL DAY!)

1 Tb. kosher salt
black pepper to taste

Directions: Put all ingredients in slow cooker and heat for 5 hours on HIGH or 8 hours on LOW. When meat is tender, pull apart with two forks and mix in bbq sauce.

For Sauce:

2 cups bbq sauce

1/2 cup orange juice

Directions: Combine in small sauce pan and cook on low for 12 minutes, or until bubbly and slightly thicker.

For Horseradish dijon aioli:

1/2 cup mayonnaise

1 tsp. dijon mustard

1/2 tsp horseradish

Directions: Stir ingredients together until smooth- you may adjust dijon mustard and horseradish to taste.

Assembly:

On good rolls (try not to use hamburger buns- they're too soft), spread aioli on top bun, spoon bbq pork on bottom bun and top with French's crispy onions.

7/16- 7/29

2008-08-09T22:56:00.000-07:00

Cost:$2.96 per person, per night
Recipes are on the blog, posted for the day it states. Just go to the blog archive for all the past recipes!
7/16- Roasted Halibut & green beans w/ asian cilantro sauce
7/17- Nectarine and pancetta tossed salad
7/18- Double cheese and prociutto calzone w/ carrot & celery sticks
7/19- BLT avocado salad
7/20- Israeli cous cous with green beans, feta and pistachios
7/21- Easy taco soup
7/22- Chicken paillard w/ tomato, basil and roasted corn & pasta
7/23- Veggie quesedillas & Chevy's corn tamale casserole
7/24- Grilled cheese sandwiches & broccoli
7/25- Grilled chicken & citrus salad
7/26- Order pizza!
7/27-Hamburgers & french fries
7/28- Salmon with lemon, caper butter sauce with brown rice & broccoli
7/29- Spaghetti

Shopping List:
2 avocadoes
1 lb. bacon
4 bags salad (at least 2 spring mix)
1 loaf whole wheat bread
1 pkg. breaded chicken tenders
2 lbs. broccoli
2 lb. carrots
1 lb. celery
1 lb. cheddar cheese
8 chicken breasts
1 bunch cilantro
1 small pkg. corn meal
1 small pkg. dried bing cherries
1 doz. eggs
1/2 lb. feta
1 bunch fresh basil
2 ears fresh corn
1 inch piece fresh ginger (break a piece off at the bulk center in the supermarket)
3 lbs. frozen corn
1 pkg. frozen french fries
1/2 lb. goat cheese
1 pkg. good seasons Italian dressing seasoning
2 lbs. green beans
1 bunch green onion
1 lb. ground beef
1 pkg. grilled chicken pieces (already cooked)
1 lb. halibut
4 hamburger buns
1 pkg. Israeli cous cous
1 jalapeño
1 pkg. masa
1 lb. mozzarella cheese
1 lb. mushrooms
4 nectarines
1 onion
1/2 cup orange juice
4 oranges
1/2 lb. pancetta
1 pkg. pistachios
2 pizza dough
1 small pkg. prosciutto
1 jar spaghetti sauce
1 red bell pepper
1 red onion
1 head romaine lettuce
1 lb. salmon
1 small jar salsa
1 lb. italian sausage
1 small shallot
1 small pkg. sliced candied almonds
1 cup sour cream
1 bunch thyme
6 tomatoes
1 bag tortilla chips
8 tortillas
1 yellow squash
1 zucchini

*Pantry Items:
baking powder
black beans (canned)
brown rice
butter
canola oil
capers
chicken broth
flour
fresh garlic
grapeseed oil
ketchup
lemon juice
milk
mustard
olive oil
pasta (spaghetti and penne- or whatever you like.)
red wine vinegar
sesame oil
soy sauce

*These items are used in the recipes. If you do not have them already, put them on the shopping list.

I've been horrible!

2008-08-09T22:53:00.001-07:00

Sorry about the delay in menu- we just haven't been eating off one lately because it's so busy at our house! I did post a new one for the next two week, though!

New Menu Coming Tomorrow!

2008-08-03T22:48:00.000-07:00

I was out of town for the past week, so I have failed anyone relying on recipes... sorry. I will post a new menu and shopping list on Monday. Until then- have a great day!

Salmon with Lemon, Butter and Caper sauce

2008-07-28T15:40:00.000-07:00

4 salmon filets

1 tablespoon unsalted butter

1 teaspoon freshly grated lemon zest

1 teaspoon drained bottled capers

1 tablespoon fresh lemon juice

Pat the salmon filets dry, sprinkle them with salt and pepper to taste, and broil them on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 8- 12 minutes, until opaque. While the filets are cooking, in a small saucepan melt the butter and stir in the zest, the capers, the lemon juice, and salt and pepper to taste. Transfer the salmon to plates and pour the sauce over them.

Citrus Salad

2008-07-25T23:10:00.000-07:00

2 bags spring mix

2 avocadoes, cubed

2 large oranges- zested and cut into segments

candied almonds

1/4 thinly sliced red onion

Dressing:

1/2 cup orange juice

1/2 cup canola oil

2 tablespoons red wine vinegar

2 tablespoons sugar

1 tablespoon good seasons italian dressing seasoning packet

zest of 1 orange

Veggie Quesadillas

2008-07-23T14:47:00.000-07:00

These are inspired by my friend Tracy.

1 small yellow squash, cut into matchstick sized pieces

1 small zucchini, cut into matchstick sized pieces

2 carrots, cut into matchstick sized pieces

1 bell pepper, cut into matchstick sized pieces

1/2 red onion, sliced very thinly

2 garlic cloves, minced

1/2 cup chopped mushrooms

8 tortillas

2 Tb. butter

2 cups cheese (depending on preference, you may use cheddar, monterey jack, pepper jack etc. I like to use a blend of mozzarella and goat cheese, or sometimes feta)

2- 4 stems fresh thyme

salt and pepper to taste

optional: top with tomatoes, fresh herbs

In a large skillet, heat olive oil over a medium heat. Saute onions for 6 minutes, or until soft. Add garlic and carrots, saute for another 2 minutes. Add squash, zucchini, bell pepper and mushrooms. Sprinkle with salt and pepper. Saute for another 2 minutes. Remove from pan and wipe clean with a paper towel. Return to burner. Put 1 tortilla on skillet sprinkle with 1/4 cup of cheese, 1/4 of veggie mixture and another 1/4 cup of cheese. Sprinkle thyme leaves over cheese and cover with a second tortilla. Heat for about 3-4 minutes a side, or until cheese is melted. Cut with a pizza cutter and serve. You may also cook the quesadillas in the oven. Preheat oven to 450. assemble quesadillas the same way, just make sure to spray the pan with cooking oil. bake quesadillas for about 8 minutes. No need to flip.

Chevy's Corn Casserole

2008-07-23T14:13:00.000-07:00

6 Tb. butter, softened

1/4 cup Masa (corn flour)

1/3 cup sugar

1/2 cup + 1/4 cup milk

1 bag (16 oz.) frozen corn, thawed

1/2 cup corn meal

1 tsp. baking powder

1/2 tsp. salt

Preheat oven to 350. Cream together butter, masa and sugar. In blender mix 1/2 bag of corn and 1/2 cup of milk, puree. (If there's not enough liquid, you can use remaining 1/4 cup of milk) Stir blender mixture into butter mixture and add remaining ingredients. Pour into 8x8 deep glass dish. Cover very tightly with alumminum foil. Nest 8x8 pan in a larger (9x13), deep sided dish. Fill larger dish with warm water (about 1/2 way up the side of 8x8 dish) and put in oven for 2 hours. Keep covered and do not open the oven while baking.

Chicken Paillards with Tomato, Basil and Roasted Corn Relish

2008-07-22T17:06:00.000-07:00

Relish

3 tablespoons extra-virgin olive oil, divided

1 1/2 cups fresh corn kernels12 ounces cherry tomatoes, halved

1/4 cup chopped green onions

3 tablespoons finely sliced fresh basil

Chicken

4 large skinless boneless chicken breast halves, tenderloins removed

All purpose flour

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons extra-virgin olive oil

Preparation

For relish: Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
For chicken: Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.

EASY Taco Soup

2008-07-21T17:18:00.000-07:00

1 large onion, diced

2 cloves garlic, crushed

2 cans chicken broth
1 can black beans
1/2 bag frozen corn
1 pkg cooked chicken strips
1 jar salsa
2 tb oil

Toppings: sour cream, chips, olives, tomatoes, cheddar cheese and anything alse you like for toppings.

Heat oil in a large pot. Saute onion and garlic until soft, about 8 minutes. Pour remaining ingredients in pot and heat through. Serve with toppings. Too easy, right? Nope- you can do it in the crockpot too- even easier!

Israeli Cous Cous with Green Beans, Feta and Pistachios

2008-07-20T16:54:00.000-07:00

1 1/2 cup Israeli cous cous (I'm using Harvest Grains from TJ's)

1/2 lb. green beans, cut in half

1 english cucumber, seeded and sliced

1 cup crumbled feta

1/2 cup pistachios

1/4 cup dried cherries

1/4 cup red wine vinegar

1 tb. olive oil

salt and pepper

In a medium pot of boiling salted water, cook cous cous for 4 minutes. add green beans, and cook until tender (about 2-3 minutes more) Drain and run under cold water until cool. Tranfer green beans and cous cous to a large bowl. Add cucumber, feta, pistachios, cherries, oil and vinegar. Season with salt and pepper. Toss and serve.

BLT avocado salad

2008-07-19T22:57:00.000-07:00

SUPER EASY!!!!

Layer in a bowl for each person:

butter lettuce
tomatoes
crumbled bacon
avocado slices
chicken strips ( I use the breaded ones from TJ's)
homemade croutons:

Cut up sourdough bread into cubes, toss in olive oil, pour into greased cookie sheet, bake at 450 for about 8-10 minutes, or until crisp

ranch dressing

Yummmmmmmy!

Double Cheese and Prosciutto Calzone

2008-07-18T13:58:00.000-07:00

2 cups grated mozzarella cheese (about 8 ounces)
3 1/2 ounces soft fresh goat cheese, crumbled
2 ounces prosciutto slices, chopped
2 1/2 teaspoons chopped fresh thyme
1 garlic clove, pressed
1 13.8-ounce tube refrigerated pizza dough
Extra-virgin olive oil

Position rack in middle of oven; preheat to 425°F. Toss first 5 ingredients in medium bowl. Season with pepper. Unroll dough into rectangle on rimmed baking sheet. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; fold corners under to form half-circle. Bake until puffed and brown, about 18 minutes. Brush with oil. Transfer to platter and cut into 4 pieces.

Nectarine and Pancetta Salad

2008-07-17T10:47:00.000-07:00

2 Tb. red wine vinegar

1 shallot, minced

2 tsp. fresh lemon juice

3 Tb. olive oil

3 Tb. grapeseed oil

1 tsp. sugar

1/2 large red onion

1 small package cubed pancetta (Trader Joe's)

2 tsp. sugar

1 tsp. red wine vinegar

2 packages spring mix (12 oz.)

3 large nectarines, sliced

Stir together red wine vinegar, shallot, lemon juice, olive oil, grapeseed oil, and 1 tsp. sugar. Season with salt and pepper. Set aside.

Cook pancetta in a large skillet over medium heat until nearly crisp. Add red onninon and saute until soft. When onions are soft, add 2 tsp. sugar. When sugar is dissolved, add 1 tsp. vinegar. Remove from heat.

Toss spring mix with dressing and top with sliced nectarines and onion pancetta mixture. Serve immediately.

Roasted Halibut and green beans with Asian Cilantro sauce

2008-07-16T22:22:00.000-07:00

2 cups loosely packed cilantro leaves (from 1 large bunch)

2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)

1 tablespoon minced peeled fresh ginger

1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)

5 tablespoons grape seed oil, divided

2 teaspoons Asian sesame oil, divided

3 teaspoons soy sauce, divided

1 teaspon sugar

4 6-ounce halibut fillets, each about 1-inch thick

4 cups green beans, halved

2 cups mushrooms

Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons grapeseed oil, 1 teaspoon sesame oil, sugar and 1 teaspoon soy sauce in blender; puree. Season sauce to taste with salt. Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons grapeseed oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Brush some cilantro sauceon top of the fish. Roast until fish is opaque in center and beans are crisp-tender, about 8-12 minutes. Divide fish, vegetables, and sauce between plates.

Orange and thyme grilled shrimp

2008-07-14T10:52:00.000-07:00

1 pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 teaspoons grated orange zest, plus 1/2 cup fresh orange juice
2 garlic cloves, minced
2 tablespoons olive oil, plus more for grates
1 tablespoon plus 1 teaspoon chopped fresh thyme
Coarse salt and ground pepper
1/3 cup light mayonnaise
Directions
In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.
Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.

Pistachio, feta and cherry salad

2008-07-14T10:06:00.000-07:00

butter lettuce

dry roasted pistachios

dried bing cherries

crumbled feta

Brianna's Blush Wine Vinaigrette

Perfect Mashed Potatoes

2008-07-13T22:46:00.000-07:00

8 medium red potatoes

3 tablespoon butter

1/4 cup milk

1/4 cup cream

1 tsp. garlic powder

Salt and freshly ground black pepper
Place potatoes in saucepan. Cover with cold water. Add pinch of salt. Bring to a boil and simmer for about 20 to 25 minutes or until tender. Drain potatoes and transfer back to saucepan. Smash with potato masher. Add butter,milk, cream and garlic powder. Season with salt and pepper.

Magic Chicken

2008-07-12T22:29:00.000-07:00

SOOOOOO Easy!!!! Just use the 3 quart fantasia covered baker from Princess House or deep covered baker from Pampered Chef. I know it sounds weird that you microwave chicken, but it is the mostmoist chicken you will ever eat!

1 whole chicken
1 lemon
dried oregano
garlic powder
salt
pepper

Wash chicken and make sure cavity is emptied out. Place chicken in dish. Cut lemon in half and squeeze over chicken. Place lemon rinds in chicken cavity. Sprinkle with desired amount of seasonings. Cover and microwave for 32 minutes. Take out and serve.

Potatoes Au Gratin with Ham

2008-07-11T22:14:00.000-07:00

These are great for a busy night! We just eat them with scrambled eggs and sliced fruit- Easy Schmeezy ham and cheesy!
6 med. (2 lb.) potatoes, peeled and sliced

1 med. onion, chopped

8 oz. cooked ham, cubed

4 oz. shredded Cheddar cheese

4 oz. crumbled goat cheese

10 3/4 oz. can cream of chicken soup

1/2 c. milk

1/4 to 1/2 tsp. thyme leaves
In slow cooker layer: 1/2 potatoes, onion, ham, cheese. Repeat layers. In small bowl, mix soup, milk, thyme. Pour over potatoes. Cover, cook on HIGH setting for 3 hours. Reduce heat to LOW setting for 2 to 2 1/2 hours until potatoes are tender

Pork, apricot and red onion kabobs

2008-07-10T11:18:00.000-07:00

Vegetable oil for grates
1/4 Cup apricot jam
1/8 tsp. cayenne pepper
coarse salt and ground pepper
1 pork tenderloin (about 1 pound) cut into 20- 1 inch cubes
8 apricots, pitted and quartered
1 small red onion, cut into 2 inch wedges

Heat grill to medium, lightly oil grates. Soak four skewers in water. I small saucepan, heat jam, cayenne and 1 tablespoon water over medium low until jam is liquefied; season with salt and pepper. Onto each skewer, alternately thread thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occaisionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12-14 minutes

Greek tossed salad

2008-07-10T11:00:00.000-07:00

Toss in a bowl or arrange on a plate:
mixed greens
cherry tomatoes, cut in half
sliced cucumber
olives
thinly sliced red onion
thinly sliced green onion
feta cheese
croutons
sprinkle with salt and pepper
drizzle with olive oil and balsamic vinegar or Newman's Own olive oil and vinegar dressing

Soy Glazed Beef with Asian Vegetables

2008-07-09T09:58:00.000-07:00

1 1/2 cups long-grain white rice (I use the frozen brown rice from TJ's- it only takes 3 minutes to cook, and it's more healthy!)
8 ounces snow peas, trimmed
2 medium carrots, halved lengthwise and thinly sliced on the diagonal
2 red bell peppers (ribs and seeds removed), thinly sliced
1 bunch scallions, ends trimmed, cut crosswise into 3-inch lengths
2 tablespoons vegetable oil, such as safflower
1/4 cup soy sauce
Coarse salt and ground pepper
1 London Broil (1 to 1 1/4 pounds), halved crosswise
1/4 cup honey

Directions
Cook rice according to package instructions; cover, and set aside. Meanwhile, heat broiler, with rack set 4 inches from heat. On a large rimmed baking sheet, toss snow peas, carrots, bell peppers, and scallions with oil and 2 tablespoons soy sauce; season with salt and pepper.
Place beef on top of vegetables, and season with salt, pepper, and 1 tablespoon honey. Broil until beef and vegetables begin to char, 6 to 8 minutes. Toss vegetables, and turn beef; drizzle beef with 1 tablespoon honey.
Continue to broil until an instant-read thermometer inserted in thickest part of beef registers 140 degrees and vegetables are charred in spots, 6 to 8 minutes, tossing vegetables once more. Remove from broiler. Cover with aluminum foil, and let rest, 10 minutes.
In a small bowl, make sauce: Stir together remaining 2 tablespoons soy sauce and honey. Thinly slice beef, and serve with vegetables, rice, and sauce.

Helpful Hint
Instead of using a separate bowl to toss vegetables with seasoning, use the baking sheet they’ll be cooking on. You’ll save time and cut down on cleanup.

Goat Cheese Ravioli

2008-07-08T11:13:00.000-07:00

8 ounces fresh goat cheese
1 container part-skim ricotta cheese
2 small garlic cloves, crushed through a garlic press
Pinch of ground nutmeg
Coarse salt and ground pepper
24 square wonton wrappers (3 1/2 inch)

Sauce:
4 tablespoons finely chopped fresh parsley
4 tablespoons olive oil
2 tablespoon grated Parmesan
2 teaspoon water
Salt and pepper

In a small bowl, stir together parsley, olive oil, Parmesan, and water; season with salt and pepper. Set aside.

In a small bowl, use a fork to mash together goat cheese, ricotta, garlic, and nutmeg until smooth; season with salt and pepper, and stir to combine.
Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp papper towel.
Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and filling. Place on a baking sheet with parchment paper. (If making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day. Or freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month.)
Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente, 5 to 7 minutes. (Cooking time is the same for frozen ravioli.)
Using a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, and arrange in a single layer to drain briefly. Divide between two plates; drizzle with parsley sauce, and serve immediately.