the dinner diary

Sweet Potato Bread Pudding with Caramel Pecan Sauce

2011-12-25T10:10:00.001-08:00

serves 8-10

For the Pudding:

2 garnet sweet potatoes (about 1 1/2 pounds)
2 teaspoons butter
1-1 pound loaf day old Challah bread, cut into cubes (about 6 cups)
6 eggs, lightly beaten
1 cup sugar
1/2 cup maple syrup
1 tablespoon molasses
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of allspice
Pinch of salt
2 cups heavy cream
2 cups milk

For the Sauce:

4 tablespoons butter
½ cup pecan halves
1 cup brown sugar
1 cup cream

Peel and cut the sweet potatoes into 3-inch chunks. Steam until tender (about 15 minutes). Set aside to cool.

While the potatoes steam, generously butter a 13 x 9 inch baking dish and place the bread cubes in the dish. Whisk together the eggs, sugar, maple syrup, molasses, vanilla, spices, salt, milk and heavy cream.

Once the sweet potatoes are cool, mash them well (you can put them through a food mill for a smoother texture, but I didn't). Add them to the egg mixture and blend thoroughly. Pour the egg mixture over the bread and press down on the bread with the back of a wooden spoon to ensure all the bread cubes are soaked in the custard mixture. Let sit for about 20 minutes while you preheat the oven to 350° F (you may let it sit up to 4 hours, refrigerated if needed).

Place the bread pudding in the oven and bake for about 45 minutes to 1 hour until browned and the custard is set, rotating the pan halfway through for even browning.

While the bread pudding bakes, make the sauce:
Melt the butter and add the pecans. Cook the pecans in the butter, stirring, until fragrant (about 3-4 minutes). Add the brown sugar and stir until the sugar melts. Add the cream and stir to blend until smooth. Sauce can be made ahead and reheated. Serve warm pudding with heated sauce poured over and whipped cream on the side (if desired).

Steamed Fish With Lemon Grass (Pla Neung Takrai)

2011-12-06T18:23:00.001-08:00

adapted from Stylish Thai In Minutes by Vatcharin Bhumichitr

Ingredients:
1 whole fish, about 500g (grouper, sea bass, pomfret or any lean, firm
textured fish)
4 stalks lemon grass

Sauce:
4 cloves garlic, finely chopped
3 Thai bird's eye chili, finely sliced
3 tbsp Thai fish sauce (nam pla)
3½ tbsp lime juice
2 tsp sugar

Method:
Make sure the fish has been scaled, gutted and cleaned. Score fish
with 2 or 3 diagonal cuts on both sides.

Remove outer layer of lemon grass. Trim the top and bottom of the
stalks to fit a heat proof dish. Bruise the lemon grass with the back
of a knife and then halved each stalk length wise. Stuff a few pieces
into the cuts on the fish. Layer the rest of the lemon grass on the
dish.

Place fish on the bed of lemon grass and steam over medium to high
heat for about 15 minutes or until cooked.

Put together the fish sauce, sugar and lime juice. Stir until the
sugar has dissolved. Add chili and garlic to the sauce. Let stand for
at least 30 minutes before use to allow the flavors to blend.

When the fish is cooked, remove it from the steamer straight away.
There will be be some liquid in the dish due to moisture from the fish
and the lemon grass. Spoon that liquid over the fish. Then pour the
sauce over and around the fish. Garnish with coriander leaves. Serve
immediately.

Notes:
Freshness of the fish is in my opinion what makes or break this dish.
If possible, get the fish fresh from the market and cook it on the
same day.

I specify the use of Thai fish sauce in this recipe because it is
milder in flavor and as the sauce is not cooked, a more robust fish
sauce like the Vietnamese or Chinese variety may be too salty and
fishy. If you have to use Vietnamese or Chinese fish sauce, replace 1
to 2 tablespoon of the fish sauce with water to dilute.

The sauce used here is very similar to a popular Vietnamese dipping
sauce known as nuoc cham. I usually make extra to use as dipping
sauce, salad dressing and marinade. It will keep in the fridge for
about a week.

http://cheateat.typepad.com/blog/2005/07/steamed_fish_wi.html

Thai-style steamed fish

2011-12-06T18:08:00.001-08:00

2 trout fillets, each weighing about
140g/5oz
a small knob of fresh root ginger ,
peeled and chopped
1 small garlic clove , chopped
1 small red chilli (not bird's eye),
seeded and finely chopped
grated zest and juice of 1 lime
3 baby pak choi , each quartered
lengthways
2 tbsp soy sauce

Nestle the fish fillets side by side on a large square of foil and
scatter the ginger, garlic, chilli and lime zest over them. Drizzle
the lime juice on top and then scatter the pieces of pak choi
around and on top of the fish. Pour the soy sauce over the pak
choi and loosely seal the foil to make a package, making sure
you leave space at the top for the steam to circulate as the fish
cooks.

Steam for 15 minutes. (If you haven't got a steamer, put the
parcel on a heatproof plate over a pan of gently simmering water,
cover with a lid and steam.)

http://www.bbcgoodfood.com/recipes/1031/thaistyle-steamed-fish

Gina's Spicy Corn Chowder

2011-11-27T19:25:00.001-08:00

Ingredients

* 4 pieces thick-sliced bacon, chopped
* 1 medium Vidalia onion, finely chopped
* 1 medium red bell pepper, chopped
* Salt and freshly ground black pepper
* 1 small jalapeno, chopped seeds and ribs removed
* 3 cloves garlic, finely chopped
* 1/4 cup all-purpose flour
* 4 cups chicken stock
* 2 large red potatoes, well scrubbed and small diced
* 1 cup heavy cream
* 16 ounces frozen corn
* 1/4 teaspoon cayenne pepper
* 1 bay leaf

Directions

In a small saucepan over medium heat, saute the bacon until crisp and
browned and the fat is rendered. With a slotted spoon, transfer bacon
to paper towel and reserve. There should be about 4 tablespoons of
bacon grease in pan.

Add the onions and red pepper to pan. Saute until tender and
translucent, about 4 minutes. Season with salt and pepper, to taste.
Add the jalapeno and garlic and saute until fragrant, about 1 minute.
Stir in the flour until thoroughly combined. Cook the flour until it
reaches a slight blonde color, about 1 minute. Stir in the chicken
stock and the potatoes and simmer for 10 minutes; potatoes will become
soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more
minutes. Pour into a serving bowl and garnish with the reserved bacon.

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-spicy-corn-chowder-recipe/index.html

Chicken and White Corn Chowder

2011-11-27T19:22:00.001-08:00

Ingredients

* 3 strips bacon, roughly chopped
* 1 medium onion, diced
* 3 tablespoons flour
* One 15-ounce can chicken broth
* 3 cups milk
* 3 ears white corn, kernels removed and cobs reserved
* 2 sprigs fresh thyme
* 2 1/2 cups shredded chicken from store-bought rotisserie chicken
* Salt and freshly ground black pepper

Directions

In a large pot over medium heat, add the bacon and cook until browned,
about 5 minutes. Add the onions and cook until softened, about 5
minutes. Add the flour, stirring constantly for 1 minute, until the
flour is just slightly golden. Slowly add the chicken stock, whisking
constantly to avoid lumps. Whisk in the milk and add the corn cobs and
thyme to the pot. Bring to a simmer and cook about 15 minutes,
stirring occasionally to infuse the corn flavor into the soup. Remove
the cobs and thyme from the pot. Stir in the corn kernels and shredded
chicken. Bring back to a simmer, remove from the heat, ladle into
bowls and serve hot.

http://www.foodnetwork.com/recipes/sandra-lee/chicken-and-white-corn-chowder-recipe/index.html

Harvest Creamy Corn "Choup" with Parsley

2011-11-27T19:20:00.001-08:00

Recipe courtesy Rachael Ray, 2007

Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
20 min

Level:
Easy

Serves:
4 servings

Somewhere between chowder and soup, this is a tasty vegetable Choup
Ingredients

* 2 tablespoons extra-virgin olive oil
* 4 slices bacon, chopped
* 1 onion, chopped
* 4 to 5 large ears corn, scraped from cob or 1 box frozen corn
* 1 medium or 2 small zucchini, chopped
* 1 pound small potatoes, chopped
* 1 red bell pepper, chopped
* 1 bay leaf
* 5 to 6 sprigs fresh thyme
* 1 teaspoon paprika
* Salt and freshly ground black pepper
* 3 tablespoons all-purpose flour
* 1 quart chicken stock
* 1 cup heavy cream
* 1/2 cup chopped flat-leaf parsley, a couple of generous handfuls
* A few dashes hot sauce, to taste
* Oyster crackers or white Cheddar popcorn, to pass at table

Directions

Heat a medium soup pot over medium-high heat with extra-virgin olive
oil. Add bacon to hot oil and cook until crisp at edges. Add onions
and corn, zucchini and potatoes and bell pepper as you get them
chopped. Also add to the soup pot the bay leaf, thyme sprigs, paprika,
and salt and pepper, to taste. Cook for about 7 to 8 minutes to begin
to soften the vegetables. Sprinkle flour into the pot, stir and cook 1
minute. Stir in the stock and let it come up to a bubble and thicken
up a bit. Then stir in cream, parsley and hot sauce, to taste, and
simmer 5 minutes. Season the soup with salt and pepper and serve with
crackers or popcorn to float on top.

http://www.foodnetwork.com/recipes/rachael-ray/harvest-creamy-corn-choup-with-parsley-recipe/index.html

chicken and corn chowder

2011-11-27T18:59:00.001-08:00

Chicken and Corn Chowder Bon Appétit | October 2003

Entertaining with Style

Purchased roast chicken and frozen corn kernels simplify the
preparation. Serve the chowder first, then a variety of grilled
sausages with the mixed-greens salad and corn bread alongside. Kids
will likely prefer the Pastry-Wrapped Sausages over plain grilled
ones.
Yield: Makes 10 servings
ingredients
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.

slow cooker corn chowder

2011-11-25T13:23:00.001-08:00

Ingredients:
2 1/2 cups milk
1 (14.75 ounce) can cream-style corn
1 (10.75 ounce) can condensed cream
of mushroom soup, undiluted
1 3/4 cups frozen corn
1 cup frozen shredded hash brown potatoes
1 cup cubed fully cooked ham
1 large onion, chopped
2 tablespoons butter or margarine
2 teaspoons dried parsley flakes
salt and pepper to taste

Directions:
1. In a slow cooker, combine all ingredients. Cover and cook on low for 6 hours

adjusted oatmeal cookies

2011-11-22T20:03:00.001-08:00

1/2 cup (1 stick or 4 ounces) butter, softened
1/4 cup brown sugar
1/3 cup splenda
1 egg
1/2 teaspoon vanilla extract
-
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt
in my baked goods)

2 cups rolled oats
1/2 cup chocolate chips
1/2 cup walnuts

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and
vanilla until smooth. In a separate bowl, whisk the flour, baking
soda, cinnamon and salt together. Stir this into the butter/sugar
mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge
and then scoop it, or scoop the cookies onto a sheet and then chill
the whole tray before baking them. You could also bake them right
away, if you're impatient, but I do find that they end up slighly less
thick.

The cookies should be two inches apart on a parchment-lined baking
sheet. Bake them for 10 to 12 minutes (your baking time will vary,
depending on your oven and how cold the cookies were going in), taking
them out when golden at the edges but still a little
undercooked-looking on top. Let them sit on the hot baking sheet for
five minutes before transferring them to a rack to cool.

Sweet Cornbread Cake

2011-11-19T20:32:00.001-08:00

Ingredients:

1 cup cornmeal

3 cups all-purpose flour

1 1/3 cups white sugar

2 tablespoons baking powder

1 teaspoon salt

2/3 cup vegetable oil

1/3 cup melted butter

2 tablespoons honey

4 eggs, beaten

2 1/2 cups whole milk

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
2.	Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
3.	Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks. http://allrecipes.com/recipe/sweet-cornbread-cake/detail.aspx

healthy oatmeal cookies

2011-11-11T12:09:00.001-08:00

Ingredients

o 3/4 cup canola oil
o 1 cup brown sugar
o 1/4 cup granulated sugar
o 3 egg whites (or use 2 eggs)
o 1 teaspoon vanilla
o 1 cup oatmeal
o 1 3/4 cups all-purpose flour
o 1 cup wheat germ
o 1 teaspoon salt
o 1 teaspoon baking soda
o 1 teaspoon cinnamon
o 1/2 teaspoon nutmeg
o 3/4 cup chopped dried apricots
o 1/2 cup dried sweetened cranberries
o 1/2 cup chopped walnuts

Directions

1. Preheat oven to 375 degrees.
2. Blend first five ingredients.
3. In a separate bowl, mix next 7 ingredients (dry ingredients).
4. Stir a spoonful of flour mixture into fruit and nuts to separate fruit.
5. Add dry ingredients to oil mixture, then stir in fruit and nuts.
6. Drop 1 1/2 tablespoons onto parchment-paper-covered baking sheet.
7. Flatten slightly.
8. Bake at 375 degrees for 8 to 10 minutes.
9. Cool slightly on pan and then transfer to rack to cool
completely before storing.

Lentil, pumpkin & potato slow cooker curry

2011-11-09T16:06:00.001-08:00

Ingredients:
2/3 cup dried brown lentils
2/3 cup dried red lentils
1 tbs vegetable oil
1 large brown onion, chopped finely
2 cloves garlic, crushed
2.5cm piece fresh ginger, grated
2 tsp ground cumin
2 tsp ground coriander
2 tsp black mustard seeds
1 tsp ground turmeric
1 fresh long red chilli, chopped finely
3 cups vegetable stock
440g canned diced tomatoes
500g pumpkin, chopped coarsely
6 gourmet potatoes, chopped coarsely
270ml canned light coconut milk
150g baby spinach leaves
½ cup fresh coriander, chopped coarsely

Rinse lentils under cold water until the water runs clear; drain. Heat
oil in a large frying pan and add onion, garlic and ginger. Stir until
onion softens then add the spices and chilli; stir until fragrant. Add
stock and bring to the boil.
Pour the stock mixture into a 4.5 litre slow cooker and add the
undrained tomatoes, pumpkin, potatoes and lentils. Cover and cook on
low for 6 hours.
With about 15 minutes remaining stir in coconut milk and cook for a
further 15 minutes. Stir in spinach and coriander, and season to
taste.
Serve with freshly steamed jasmine rice, chapatis and plain yogurt. YUM!
** Suitable to freeze prior to adding coconut milk.

Awesome Slow Cooker Pot Roast

2011-11-08T15:03:00.001-08:00

* 2 (10.75 ounce) cans condensed cream of mushroom soup
* 1 (1 ounce) package dry onion soup mix
* 1 1/4 cups water
* 5 1/2 pounds pot roast

- add a pound of baby carrots and cut up potatoes

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix
and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

http://allrecipes.com/recipe/awesome-slow-cooker-pot-roast/detail.aspx

Campbell's(R) Slow Cooker Savory Pot Roast

2011-11-08T10:35:00.001-08:00

Ingredients

* 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or Healthy Request)
* 1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix
* 6 small red potatoes, halved
* 6 medium carrots, cut into 2-inch pieces
* 1 (3 pound) boneless beef bottom round roast or chuck pot roast

Directions

1. Stir the soup, onion soup mix, potatoes and carrots in a 4
1/2-quart slow cooker. Add the beef and turn to coat.
2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

*Or on HIGH for 4 to 5 hours.
*
Serving Suggestion: Serve with buttermilk biscuits and steamed
broccoli spears. For dessert serve turtle or blonde brownies.

Winter Minestrone

2011-11-06T16:24:00.001-08:00

Recipe courtesy Giada De Laurentiis

Ingredients

* 2 tablespoons olive oil
* 1 onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 3 ounces thinly sliced pancetta, coarsely chopped
* 2 cloves garlic, crushed
* 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
* 1 russet potato, peeled and cubed
* Kosher salt and freshly ground black pepper
* 1 (14 1/2-ounce) can diced tomatoes in juice
* 2 fresh rosemary sprigs
* 1 (15-ounce) can cannellini beans, drained and rinsed, divided
* 2 (14-ounce) cans low-sodium beef broth, divided
* 1 (1-ounce) Parmesan rind
* 1/4 cup chopped fresh flat-leaf parsley

Directions

In a large, heavy stockpot or Dutch oven, heat the oil over medium
heat. Add the onion, carrots, celery, pancetta, and garlic. Cook,
stirring frequently, until the onion is translucent, about 10 minutes.
Add the Swiss chard and potato. Season with salt and pepper and cook
for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the
mixture to a boil. Reduce the heat and simmer until the chard is
wilted and the tomatoes are very soft, about 10 minutes.

In a food processor or blender, combine 3/4 of the beans with 1/2 cup
of broth. Blend until almost smooth. Add the pureed bean mixture,
remaining broth, and Parmesan rind to the vegetable mixture. Simmer,
stirring occasionally, until the potato pieces are tender, about 15
minutes. Stir in the remaining beans and the parsley. Simmer until the
beans are heated through and the soup is thick, about 2 minutes.
Discard the rosemary stems (the leaves will have fallen off) and
season with salt and pepper, to taste. Ladle the soup into bowls and
serve.

minestrone

2011-11-06T16:15:00.001-08:00

* 1/2 pound (about 1 1/4 cups) dried white beans such as Great
Northern, picked over and rinsed
* 1/2 teaspoon salt
* 1/4 pound pancetta (Italian cured pork belly, available at
Italian markets and specialty foods shops) or sliced lean bacon,
chopped
* 1/3 cup olive oil
* 1 onion, chopped
* 1 large carrot, cut into 1/2-inch dice
* 1 rib of celery, cut into 1/2-inch dice
* 3 garlic cloves, chopped fine
* 2 zucchini, scrubbed and cut into 1/2-inch dice
* 1/4 pound green beans, trimmed and cut into 1/2-inch pieces
* 1/2 pound boiling potatoes
* 4 cups shredded green cabbage (preferably Savoy)
* 1/2 pound kale, rinsed, drained, stems discarded, and the leaves
chopped (about 6 cups)
* a 28-ounce can tomatoes, chopped coarse and drained well
* 4 1/2 cups chicken broth (preferably low-salt)

* freshly grated Parmesan, garlic bruschetta , and dry-cured
sausages as accompaniments

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Preparation

In a large bowl let the white beans soak in enough water to cover them
by 2 inches overnight or quick-soak them. Drain the white beans, in a
saucepan combine them with enough water to cover them by 2 inches, and
simmer them, uncovered, adding more water if necessary to keep them
barely covered, for 45 minutes to 1 hour, or until they are tender.
Add the salt and simmer the white beans for 5 minutes more. Remove the
pan from the heat and let the white beans stand, uncovered.

In a heavy kettle cook the pancetta in the oil over moderate heat,
stirring, until it is crisp and pale golden, add the onion, and cook
the mixture, stirring, until the onion is softened. Add the carrots,
the celery, and the garlic and cook the mixture, stirring, for 4
minutes. Add the zucchini, the green beans, and the potatoes, peeled
and cut into 3/4-inch dice, and cook the mixture, stirring, for 4
minutes. Add the cabbage and the kale and cook the mixture, stirring,
until the cabbage is wilted. Add the tomatoes and the broth and simmer
the soup, covered, for 1 hour.

Drain the white beans, reserving the liquid, in a blender or food
processor purée half of them with 1 cup of the reserved liquid, and
stir the purée and the remaining white beans into the soup. Simmer the
soup, uncovered, for 15 minutes, thin it if desired with some of the
remaining reserve liquid, and season it with salt and pepper. The soup
may be made 3 days in advance and kept covered and chilled. Reheat the
soup, thinning it with water as desired. Serve the soup with the
Parmesan, the bruschetta, and the sausages.

popovers

2011-11-04T14:36:00.003-07:00

2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
Directions:
1. Preheat oven to 450 degrees F (230 degrees C). Grease and flour
six 6-ounce custard cups.
2. In a medium bowl beat eggs slightly, Beat in flour, milk and salt
until just smooth; being careful not to overbeat. Fill custard cups
1/2 full.
3. Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease
oven temperature to 350 degrees F (175 degrees C) and bake for 20
minutes more. Immediately remove from cups and serve piping hot.

Teatime Perfect Popovers

2011-11-04T14:36:00.001-07:00

Epicurious | January 2009

by Sara Perry

The Tea Deck: 50 Ways to Prepare, Serve, and Enjoy

yield: Makes 6 popovers
These crispy, lighter-than-air popovers make an elegant afternoon
treat spread with butter and homemade jam and served with your
favorite Assam or Lapsang Souchong blend. It's crucial to follow the
recipe, making sure that all ingredients are at room temperature.
While a popover pan may seem an extravagance, the depth of the cups
creates a dramatic presentation. You can use deep ironstone custard
cups, but avoid using muffin tins. hide ›
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Ingredients

* 2 tablespoons unsalted butter cut into 6 pieces
* 2 large eggs, lightly beaten, at room temperature
* 1 cup whole milk, at room temperature
* 1 cup all-purpose flour
* 1/2 teaspoon salt

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Preparation

Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in
the bottom of each cup of a six-cup popover tin (or six 1/2-cup
custard cups). Place the popover pan on a baking sheet.

In a smaller bowl, lightly whisk the eggs until they change color.
Whisk in the milk.

In a medium bowl, whisk together the flour and salt until well
blended. Gently whisk the egg mixture into the flour mixture until
only small lumps are left, and set aside.

Place the popover tin and baking sheet in the oven for 4 minutes. At 3
minutes, give the batter a light whisk. Using an oven mitt, remove the
hot tin from the oven and immediately divide the batter among the
prepared cups. Bake for 25 minutes without opening the oven door. The
popovers will be puffy, with crisp brown crusts and hollow, moist
interiors. Serve immediately.

7 Layer Dip by Closet Cooking

2011-10-06T22:58:00.001-07:00

(makes 4 light or 2 heavier snack sized servings)

Ingredients:
2 cups refried beans
1 tablespoon chili powder
1 teaspoon cumin
* water
1 cup cheese (cheddar or Monterrey jack, etc., grated)
2 jalapenos (sliced)
1 avocado (peeled, stoned and chopped)
1 lime (juice)
1 tomato (chopped)
1/2 cup sour cream
1 handful black olives (pitted and sliced)
2 green onions (chopped)

Directions:
1. Heat the refried beans, chili powder and cumin in a pan adding
water until they come to a consistency that is easily dippable, about
1/4 cup.
2. When the beans are nice and bubbling, spread them out on the bottom
of your serving dish.
3. Quickly spread the cheese on top so that it can melt and become
gooey. (If it does not melt enough to your liking microwave it or
place it under the broiler for a few minutes.)
4. Next is the jalapenos.
5. Toss the avocados in the lime juice and layer them on next.
6. Layer on the tomato, sour cream, black olives and green onions.
7. Serve with tortilla chips.

http://www.closetcooking.com/2009/01/7-layer-dip.html

Three Bean and Beef Chili

2011-10-05T12:38:00.001-07:00

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
1 hr 10 min

Level:
Easy

Serves:
10 cups (serves 8, serving size 1 1/4 cup)

Ingredients

* 1 tablespoon olive oil
* 1 onion, diced (1 cup)
* 1 red bell pepper, diced (1 cup)
* 2 carrots, diced (1/2 cup)
* 2 teaspoons ground cumin
* 1 pound extra-lean ground beef (90 percent lean)
* 1 (28-ounce) can crushed tomatoes
* 2 cups water
* 1 chipotle chile in adobo sauce, seeded and minced
* 2 teaspoons adobo sauce from the can of chipotles
* 1/2 teaspoon dried oregano
* Salt and freshly ground black pepper
* 1 (15.5-ounce) can black beans, drained and rinsed
* 1 (15.5-ounce) can kidney beans, drained and rinsed
* 1 (15.5-ounce) can pinto beans, drained and rinsed

Directions

Heat the oil in large pot or Dutch oven over moderate heat. Add the
onion, bell pepper and carrots, cover and cook, stirring occasionally
until the vegetables are soft, about 10 minutes. Add the cumin and
cook, stirring, for 1 minute. Add the ground beef; raise the heat to
high and cook, breaking up the meat with a spoon, until the meat is no
longer pink. Stir in the tomatoes, water, chipotle and adobo sauce,
oregano and salt and pepper. Simmer, partially covered, stirring from
time to time, for 30 minutes. Stir in the beans and cook, partially
covered, 20 minutes longer. Season, to taste, with salt and pepper.

Low Carb Spinach Lasagna

2011-10-05T11:52:00.001-07:00

From Linda's Low Carb Recipe Website

SPINACH LASAGNA
1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a can)

Brown the hamburger with the onion; drain off the fat. Mix in the
garlic powder and spaghetti sauce; season to taste and heat until
bubbly. Meanwhile, soften the cream cheese in a medium-size
microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in
the egg and pepper with a spoon until well mixed. Blend in the
spinach. Spread half of the meat mixture evenly in the bottom of a
greased, 8 x 8" glass baking pan. Spread the spinach mixture over the
meat; top with the mozzarella, then the rest of the meat. It may not
completely cover the top, but that's ok. Sprinkle with the parmesan
cheese. Bake at 350º about 30 minutes until hot and bubbly. Or, cover
with plastic wrap and vent one corner then microwave on HIGH for 3
minutes; then reduce to MEDIUM and cook for another 7-10 minutes until
hot and bubbly. Let stand 3 minutes before serving.

http://aplaceforeating.blogspot.com/2011/06/low-carb-spinach-lasagna.html

italian wedding soup

2011-10-02T19:18:00.001-07:00

Italian Wedding SoupRecipe courtesy Giada De Laurentiis

Ingredients
Meatballs:

* 1 small onion, grated
* 1/3 cup chopped fresh Italian parsley
* 1 large egg
* 1 teaspoon minced garlic
* 1 teaspoon salt
* 1 slice fresh white bread, crust trimmed, bread torn into small pieces
* 1/2 cup grated Parmesan
* 8 ounces ground beef
* 8 ounces ground pork
* Freshly ground black pepper

Soup:

* 12 cups low-sodium chicken broth
* 1 pound curly endive, coarsely chopped (1 pound of escarole
would be a good substitution)
* 2 large eggs
* 2 tablespoon freshly grated Parmesan, plus extra for garnish
* Salt and freshly ground black pepper

Directions

To make the meatballs: Stir the first 6 ingredients in a large bowl to
blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for
each, shape the meat mixture into 1-inch-diameter meatballs. Place on
a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over
medium-high heat. Add the meatballs and curly endive and simmer until
the meatballs are cooked through and the curly endive is tender, about
8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir
the soup in a circular motion. Gradually drizzle the egg mixture into
the moving broth, stirring gently with a fork to form thin stands of
egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese
if desired.

©Television Food Network G.P.

miyuk gook

2011-09-30T01:53:00.001-07:00

Seaplant soup (Miyuk gook):

4-6 servings

Ingredients:

* 4 cups of soaked miyuk (1 cup of dried seaplant)
* 16 cups of water
* 4-5 tbs of fish sauce
* 200 grams of beef brisket
* 1 tbs of minced garlic
* sesame oil

Directions:

1. Soak 1 cup of dried miyuk in a big bowl for at least 30 minutes.
2. Drain the water from the sea plant and cut it into bite size
3. Place the soaked sea plant(about 4 cups) in a big pot and add 16
cups of water and boil it over high heat for 20 minutes.(later you may
have to add more water if the soup is too thick)
4. Cut the beef brisket nto bite size pieces.
5. When the water starts boiling (about 20 minutes later), add the
beef and 1 tbs of garlic. Boil it again for another 20 or 25 minutes
over medium heat.
6. Add 4 or 5 tbs of fish sauce(add more or less depending on your
taste) and drizzle a few drops of sesame oil before serving.

miyukguk1

Moussaka

2011-09-20T20:23:00.001-07:00

Ready In: 1 Hour 45 Minutes
Servings: 8
"Here is a great recipe for moussaka, a Greek dish. It includes sliced
eggplant baked in a ground beef sauce and then smothered in a thin
white sauce."
Ingredients:
3 eggplants, peeled and cut lengthwise
into 1/2 inch thick slices
salt
1/4 cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fines herbs
2 tablespoons dried parsley

1 (8 ounce) can tomato sauce
1/2 cup red wine
1 egg, beaten

4 cups milk
1/2 cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste

1 1/2 cups freshly grated Parmesan
cheese
1/4 teaspoon ground nutmeg
Directions:
1. Lay the slices of eggplant on paper towels, sprinkle lightly with
salt, and set aside for 30 minutes to draw out the moisture. Then in a
skillet over high heat, heat the olive oil. Quickly fry the eggplant
until browned. Set aside on paper towels to drain.
2. In a large skillet over medium heat, melt the butter and add the
ground beef, salt and pepper to taste, onions, and garlic. After the
beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and
parsley. Pour in the tomato sauce and wine, and mix well. Simmer for
20 minutes. Allow to cool, and then stir in beaten egg.
3. To make the bechamel sauce, begin by scalding the milk in a
saucepan. Melt the butter in a large skillet over medium heat. Whisk
in flour until smooth. Lower heat; gradually pour in the hot milk,
whisking constantly until it thickens. Season with salt, and white
pepper.
4. Arrange a layer of eggplant in a greased 9x13 inch baking dish.
Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup
of Parmesan cheese over the meat. Cover with remaining eggplant, and
sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce
over the top, and sprinkle with the nutmeg. Sprinkle with the
remaining cheese.
5. Bake for 1 hour at 350 degrees F (175 degrees C).

http://allrecipes.com/recipe/moussaka/detail.aspx

pumpkin dessert

2011-09-18T21:09:00.001-07:00

Healthy Pumpkin Dessert

1 can (15 oz.) pure pumpkin (or homemade puree)
3 eggs
2/3 cup coconut milk (or canned evaporated milk)
1 t – up to 2 T pumpkin pie spice
1 t vanilla extract
1 T maple syrup
2 t brown sugar
dash salt
Toasted walnuts or pecans or coconut for topping
Whipped cream (optional)

In a large bowl, combine pumpkin, eggs, milk, pumpkin pie spice,
vanilla, sweeteners and salt. Thoroughly mix until uniform throughout
and all spices are well mixed and combined. Pour into prepared
ramekins or an 8X8 pan. Bake in a preheated 325 degree oven, about 25
minutes for ramekins and 40 minutes for the large pan. Pumpkin
mixture should be set but still slightly jiggly when you remove from
the oven. Serve warm topped with optional whipped cream and toasted
nuts. Store any leftovers in the refrigerator.

Sweet Corn, Bacon, and Tomato Salad

2011-09-11T19:56:00.001-07:00

Serves 4 – 6.

4 slices of thick-cut bacon
1 medium onion, diced (about 1 cup)
cut kernels from 4 ears of corn (about 2 cups)
3 cups halved cherry tomatoes
1/4 cup chopped fresh basil
3 tablespoons cider vinegar
salt, to taste
fresh ground black pepper, to taste

In a large skillet, cook bacon over medium heat until crisp. Remove
bacon to a plate and set aside. Turn heat down to medium-low and add
onions to the bacon drippings in the skillet. Cook, stirring
occasionally, until onion has softened – about 5 minutes. Add corn,
turn heat back up to medium, and cook, stirring occasionally, until
corn is tender and just starting to brown in spots – about 7 – 10
minutes. Remove corn and onion mixture to a large mixing bowl and let
cool for about 10 minutes. Meanwhile, cut the bacon crosswise into
thin slices. Add the sliced tomatoes, bacon, basil, and vinegar to
the bowl with the corn. Sprinkle in a big pinch of salt and some
fresh ground black pepper. Toss everything together, let sit for a
few minutes, then toss again and taste. Add more salt and/or pepper
if needed. Serve immediately at room temperature.

http://fresnoflavor.com/2011/08/29/sweet-corn-bacon-and-tomato-salad/

Chicken and Stuffing Herb Chicken With Stuffing Recipe

2011-09-11T19:53:00.001-07:00

1 can (10.5 ounce size) cream of chicken soup
1 can (10.5 ounce size) cream of celery or cream of chicken soup
1/2 cup dry white wine or chicken broth
1 teaspoon dried parsley flakes
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1 dash black pepper
6 skinless, boneless chicken breast halves
2 cups seasoned stuffing crumbs
4 tablespoons butter

PREPARATION:

Combine the soups, wine or broth, parsley, thyme, salt, and pepper.

Wash chicken and pat dry.

Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of
the stuffing crumbs over the bottom of the cooker and drizzle with
about 1 tablespoon of the butter. Top with half of the chicken, then
half of the remaining stuffing crumbs. Drizzle with half of the
remaining butter and spoon half of the soup mixture over that. Repeat
with remaining chicken, stuffing crumbs, butter, and soup mixture.

Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

http://www.cdkitchen.com/recipes/recs/1142/herb-chicken-with-stuffing146355.shtml

Italian Wedding Soup With Escarole Recipe

2011-09-11T19:51:00.001-07:00

Serves/Makes: 8

INGREDIENTS:

2 eggs, lightly beaten
1 cup finely chopped onion
1/3 cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh Italian (flat-leaf) parsley
1 teaspoon salt
3/4 teaspoon ground black pepper
1 1/2 pound lean ground beef (93% lean)
1 tablespoon vegetable oil
8 cups reduced-sodium chicken broth
3 large carrots, chopped
2 tablespoons snipped fresh oregano
1 small head escarole (8 ounce size), trimmed and cut into 1/2-inch strips
1 cup dried acini di pepe pasta
fresh oregano sprigs (optional)

PREPARATION:

In a large bowl, combine eggs, onion, bread crumbs, cheese, parsley,
1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Add ground
beef; mix well. Shape mixture into forty 1-1/4-inch meatballs. In a
large skillet, heat 1 tablespoon oil; brown meatballs, half at a time.
Drain on paper toweling.

In a 5- to 6-quart slow cooker, combine broth, carrots, dried oregano
(if using), the remaining 1/2 teaspoon salt, and the remaining 1/4
teaspoon pepper. Gently add meatballs.

Cover and cook on low-heat setting for 6 hours or on high-heat setting
for 3 hours, stirring in fresh oregano (if using), pasta, and escarole
during the last 20 minutes of cooking. Ladle into bowls. If desired,
garnish with oregano sprigs. Soup will thicken upon standing.

http://www.cdkitchen.com/recipes/recs/781/italian-wedding-soup-with-esca146416.shtml

Strawberry-Banana Crepes

2011-09-11T16:24:00.001-07:00

Crepes
1 cup Original Bisquick® mix
3/4 cup milk
2 eggs
Filling 1 1/2 cups whipping cream
1/4 cup sugar
2 to 3 bananas, sliced
1 pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen
strawberries, partially thawed
1/4 cup chopped walnuts

1. In small bowl, stir all crepe ingredients until blended. Grease
6- or 7-inch skillet with shortening or cooking spray; heat over
medium-high heat. For each crepe, pour 2 tablespoons batter into
skillet; rotate skillet until batter covers bottom. Cook until golden
brown. Gently loosen edge with metal spatula; turn and cook other side
until golden brown. Stack crepes as you remove them from skillet,
placing waxed paper between each. Keep crepes covered to prevent them
from drying out.
2. In chilled medium bowl, beat whipping cream and sugar with
electric mixer on high speed until stiff. Spoon about 3 tablespoons
whipped cream down center of each crepe; top with 4 or 5 banana
slices. Roll up; top each crepe with whipped cream, strawberries and
walnuts.

Makes About 12 crepes

http://www.bettycrocker.com/recipes/strawberry-banana-crepes/beb17f18-b84d-48b9-b06b-d677430fe66e/?p=1

readers?

2011-09-10T14:18:00.001-07:00

i just discovered that there are strangers reading this blog, which i
find crazy since i've only told maybe 3 people about this, and only to
pass on a recipe they asked for. i just want to share that almost
none of these recipes are originally mine. it's just a journal that i
keep of recipes that i like that i find online, mostly for my personal
use. i rarely follow a recipe 100% and sometimes the recipes reflect
this, sometimes not. blogger keeps things super easy, because if i
use a recipe that i like, i just email it directly to this blog. i
never even realized that there are comments!

who are you guys? and how did you find this blog? i saw that there
are 6 people subscribed via google reader. this is funny to me!

lamb tagine with dates

2011-09-01T13:59:00.001-07:00

Lamb Tagine with Dates

Serves 6

Tender lamb seasoned with cilantro, cinnamon, ginger and saffron joins chickpeas, dates, oranges and almonds in this classic Moroccan dish. "Tagine" refers to slowly simmered meat, fish and vegetable dishes that have both a sweet and savory flavor. Not to be confused, it is also the name of the earthenware dish that these highly aromatic stews are prepared and served in. Serve this lamb tagine over couscous for a complete, delicious meal.

Ingredients

2 tablespoons olive oil
3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 large yellow onion, coarsely chopped
2 cups vegetable broth
1/3 cup chopped flat-leaf parsley
1/4 cup chopped cilantro
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon crushed saffron threads
8 ounces pitted dates, quartered
1 3/4 cups canned chickpeas, rinsed and drained
2 tablespoons honey
2 oranges, peeled and cut into sections (optional)
1/4 cup sliced almonds, toasted (optional)
1 1/2 cups couscous, prepared according to package directions

Method

Heat the oil in a heavy Dutch oven over medium high heat. Season lamb with salt and pepper. Working in batches, add lamb and cook, searing until just brown, about 4 minutes per batch. Using a slotted spoon, transfer each batch of lamb to a bowl. Add onions to the Dutch oven and cook until tender about 4 minutes. Mix in broth, parsley, cilantro, cinnamon, ginger, and saffron. Return all of the lamb with its juices to the Dutch oven and bring to a rolling simmer. Cover, reduce the heat to low, and simmer until lamb is tender, about 1 1/2 hours.

Add dates, chickpeas, and honey to lamb mixture and stir to incorporate. Simmer until heated through, about 15 minutes. Transfer to a deep platter and garnish with oranges and almonds, if you like. Serve spooned over the couscous.

TURKISH LAMB PILAU

2011-09-01T13:46:00.001-07:00

Serves 4

40g / 3 tbsp butter
1 large onion, finely chopped
450g lamb fillet, cut into small cubes
2.5ml / ½ tsp ground cinnamon
30ml / 2 tbsp tomato puree
45ml / 3 tbsp chopped fresh parsley
115g ready-to-eat dried apricots, halved
75g pistachio nuts
450g long grain rice, rinsed
Salt and ground black pepper
Flat leaf parsley; to garnish

1. Heat the butter in a large heavy based pan. Add the onion and cook until soft and golden. Add the cubed lamb and brown on all sides. Add the cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes.

2. Add the tomato puree and enough water to cover the meat. Stir in the parsley, bring to the boil, cover and simmer very gently for 1 ½ hours, until the meat is tender. Chop the pistachio nuts.

3. Add enough water to the pan to make up to about 600ml / 1 pint liquid. Add the apricots, pistachio nuts and rice, bring to the boil, cover tightly and simmer for about 20 minutes, until the rice is cooked. (You may need to add a little more water, if necessary.) Transfer to a warmed serving dish and garnish with parsley before serving.

claire's oatmeal chocolate chip cookies

2011-08-29T21:53:00.001-07:00

2 cups oil
1.5 cup brown sugar
1.5 cup white sugar
4 eggs
4 cups oatmeal
4 tsp baking soda
2 tsp salt
3 cups flower
1 bag chocolate chips

bake 375 for 9-10 minutes

Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

2011-08-27T12:25:00.001-07:00

These adorable black bean cakes make a great holiday party appetizer!

Ingredients:
For the cakes:

1/2 cup bottled salsa
2 teaspoons ground cumin
38 ounces canned spicy black beans (such as Whole Foods), rinsed and drained
1 cup dry breadcrumbs, divided
1/4 cup thinly sliced green onions
1/2 teaspoon salt

For the toppings:

1/2 cup Tofutti sour cream
1/4 cup thinly sliced green onions
1/4 cup diced peeled avocado
1/4 cup chopped plum tomato
1 teaspoon fresh-squeezed lime juice

1. To make the cakes, combine the salsa, cumin, and black beans in a food processor, and process until smooth. Transfer to a bowl and stir in 1/2 cup of the breadcrumbs, 1/4 cup green onions, and the salt.

2. Divide the mixture into 24 portions, and shape into 1/2-inch-thick patties. Place the remaining 1/2 cup breadcrumbs in a shallow dish and dredge the patties in the breadcrumbs. (Note: the patties will be sticky before you dredge them in the breadcrumbs, and I found it easier to shape into proper patties after doing so). Arrange in a single layer on a baking sheet coated with cooking spray, and bake at 375 degrees for 14 minutes, turning over halfway through.

3. For the toppings, mix together the sour cream and 1/4 cup green onions in one small bowl. Mix together the avocado, tomato, and lime juice in a second small bowl. Top each black bean cake with 1 teaspoon green onion cream and 1 teaspoon avocado salsa.

Nutrition Info:
12 servings (2 cakes), Calories 99, Fat 2.8, Protein 3.8, Carb 16.3

Tasting Notes:
Perfectly dainty and tasty, and visually adorable, but I was surprised that the flavor was a little bland. I imagined more spice would come through from the already 'spicy' black beans, but if you want extra kick, I recommend adding a fresh minced jalapeno pepper, or some extra cumin or ground red pepper. I might have added a dash of spice to the sour cream mixture as well!

Rating:

zucchini fritters

2011-08-27T11:57:00.001-07:00

Zucchini Fritters
Adapted a bit from Simply Recipes

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

To serve (optional)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I'm convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You'll be shocked (I was!) by the amount of liquid you'll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don't become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.

Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you're ready to use them, simply spread them out on a tray in a 325 degree oven until they're hot and crisp again.

village salad

2011-08-25T18:04:00.001-07:00

Roasted chicken, dates, avocado, tomatoes, corn, goat cheese and almonds with champagne vinaigrette

1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Preparation

Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.

spicy tomato arugula angel hair

2011-08-01T07:04:00.001-07:00

Ingredients:
2 yellow tomatoes, diced
3 red tomatoes, diced
1 tablespoon sea salt
1 pound dried angel hair pasta
3 tablespoons olive oil
3 garlic cloves, chopped
3 shallots, chopped
One 14-ounce can crushed tomatoes
¼ cup chopped arugula
½ teaspoon freshly ground black pepper
2 teaspoons chopped oregano
1 teaspoon crushed red pepper flakes
2 Anaheim chiles, seeds and ribs removed, chopped
Salt
2 tablespoons freshly grated Parmesan cheese

1. Place the yellow tomatoes and red tomatoes in a large bowl. Sprinkle with the sea salt and let sit for 40 minutes.

2. Bring 4 cups salted water to a boil. Add the pasta and cook until al dente, about 4 minutes. Strain and rinse. Set aside.

3. Heat the olive oil in a large pot over medium heat. Add the garlic and shallots and sauté until the shallots are softened, 3 to 4 minutes. Add the crushed tomatoes and bring to a simmer. Cook for 5 minutes.

4. Toss the sauce with the pasta, the salted tomatoes, the arugula, pepper, oregano, red pepper flakes, and chiles and heat until warmed through. Season with salt and sprinkle with the Parmesan. Serve immediately.

Fiery Angel Hair Pasta

2011-08-01T06:54:00.001-07:00

Ingredients

1 pound angel hair pasta
1/2 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan

Directions

Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.

Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.

Chili Oil:

2 cups olive oil
4 teaspoons dried crushed red pepper flakes

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Yield: 2 cups

Prep Time: 2 minutes

Cook Time: 5 minutes

Inactive Prep Time: 2 hours

Angel Hair Pasta with Shrimp and Basil

2011-08-01T06:53:00.001-07:00

1/4 cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese

Directions

Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

garlic angel hair pasta

2011-08-01T06:52:00.001-07:00

Ingredients

8 ounces uncooked angel hair pasta
2 garlic cloves, peeled and halved
1/4 cup butter or margarine
1/4 cup grated Parmesan cheese
1 teaspoon snipped fresh or dried chives
1/2 teaspoon garlic salt (optional)

Directions

Cook pasta according to package directions, adding garlic to the water. Drain; discard garlic.
Place pasta in a serving bowl; add butter. Toss gently until butter is melted. Add Parmesan cheese, chives and garlic salt if desired; toss to coat.

Tomato, Red Onion, and Basil Bruschetta

2011-07-03T09:22:00.001-07:00

2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
1/2 small red onion, finely chopped
3 tablespoons olive oil plus additional for brushing
3 tablespoons chopped fresh basil
1 1/2 tablespoons balsamic vinegar
1 large loaf focaccia, halved horizontally (reserve half for another use)
1 garlic clove, peeled, halved

Slow Cooker Sweet and Spicy Asian Pork Shoulder

2011-07-03T09:20:00.001-07:00

Ingredients

1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (optional)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

Directions

In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
Twenty-five minutes before serving, cook the rice according to the package directions.
Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

breakfast casserole

2011-05-23T20:47:00.001-07:00

1 lb. sausage
8 eggs
2 c. milk
1 c. Bisquick
1/2 c. Monterey Jack cheese
1/2 c. Cheddar cheese

Cook sausage and drain well. Beat eggs, add milk and Bisquick. Spray a 9x13 dish with Pam. Layer sausage, sprinkle grated cheese on sausage. Strain egg mix over sausage. (Must strain or will be lumpy.) Bake at 325 degrees for 50 minutes or until set.

thick and chewy oatmeal cookies

2011-04-23T19:10:00.001-07:00

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Brussels Sprouts Chips

2011-03-27T22:05:00.001-07:00

1 pound Brussels sprouts, washed and spun dry
Extra-virgin olive oil
Coarse salt and freshly ground black pepper

Preheat oven to 425 degrees F. Line baking pan with a piece of aluminum foil, if desired. Spray with nonstick cooking spray.
Trim stem end of Brussels sprouts high enough to loosen most of the leaves. Remove and discard yellow or damaged leaves. Separate as many leaves as will pull away from the center easily. Halve the remaining sprout centers. Place loose leaves and sprout halves in a large mixing bowl.
Drizzle olive oil over Brussels sprouts; sprinkle coarse salt and pepper over. Toss to coat evenly and spread leaves in a single layer on baking sheet.

Place baking sheet in 425 degree F oven and let roast for 10 minutes. Remove sheet from oven. Pick out leaves that are dark and crispy and place in a serving bowl. Use a spatula to flip the remaining leaves and sprout halves. Return to oven.

Repeat this process until the majority of the leaves have been crisped. The halved sprouts remaining on the baking sheet should be browned and fork-tender. Place them in the serving bowl along with the leaves and serve hot or at room temperature.

Bean Soup With Kale

2011-02-24T17:36:00.001-08:00

1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley

Directions

In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

http://allrecipes.com//Recipe/bean-soup-with-kale/Detail.aspx

Sweet, Summer Roasted Vegetables Print Recipe

2011-02-24T12:08:00.001-08:00

1/3 cup red onion, diced
1/3 cup red bell pepper, diced
1/3 cup zucchini, diced
1/3 cup frozen corn kernals
1-2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp salt
1/2 tsp freshly cracked pepper

Toss all to combine & roast at 400 for 15-20 mins.

THE BEST Chocolate Cake EVER :D [print_link]

2011-02-24T12:06:00.001-08:00

1 box devil's food cake mix

1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil's food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it's not done, I check on it every 5 mins after that. :) It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

apricot pork roast

2011-02-08T22:50:00.000-08:00

1 (10 1/2 ounce) can condensed chicken broth
1 (18 ounce) jar apricot preserves
1 large onion, chopped
2 tablespoons Dijon mustard
4 lbs boneless pork loin roast

Prep Time: 5 mins

Total Time: 1/2 day

1 Mix broth, preserves, onion and mustard in slow cooker.
2 Add pork and turn to coat.
3 Cover and cook on low 8-9 hours or until done.

kalbi jjim via maangchi

2011-01-29T12:06:00.001-08:00

Korean recipes:

Beef short ribs (galbijjim)

Beef short ribs / 갈비찜 / Galbi jjim (or galbi jim, kalbi jim, kalbi jjim)
Wikipedia entry for this recipe
Music: 'Festival 2' by Kim Soo Chul
Watch on YouTube (69,303 views) | Watch on Vimeo | Download podcast | go to iTunes
Categories: beef, main dish, non spicy, sidedishes
Originally posted on September 10, 2008 at 9:07 am and published in Cooking Korean Food with Maangchi - Book 2

Galbi jjim is one of the most popular Korean dishes. It's made with beef short ribs and is often prepared for special occasions.

Ingredients:
2 lbs (about 1 kg) of beef short ribs, water, cooking wine, soy sauce, black pepper, brown sugar, garlic, green onion, onion, sesame oil, carrots, radish, shiitake mushrooms, and mulyeot (corn syrup).

Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.

Throw away the boiling water and clean the pot.
Place the clean beef short ribs in the pot.
Prepare a bowl to make seasoned water by mixing 2 cups of water, 4 tbs soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tbs rice wine, and 1 tbs brown sugar.

Add it to the short ribs in the pot.

Boil it over medium heat for 20 minutes.
While it boils, you can prepare the other ingredients:
- Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls )
- Cut the soaked shiitake mushrooms into bite size.
  *tip: You can add several skinned chestnuts and gingko nuts

Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.
*tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat
Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
Add 2 tbs of moolyeot (corn syrup), 1 tbs sesame oil, ½ ts black pepper, and heat it up over high heat. Mix it well until liquid evaporates
Transfer galbijjim to a platter before serving.

zucchini jeon

2011-01-29T11:58:00.001-08:00

Main Ingredients

1 Cup Flour
1 Cup Water
1 Egg
1 Medium Size Zucchini
½ Onion
1 Red Hot Pepper
½ tsp Salt

Dipping Sauce Ingredients

1½ Tbps Soy Sauce
½ tsp Brown Rice Vinegar or Apple Vinegar

Directions

Julienne a zucchini, chop ½ onion very finely, and slice 1 hot red pepper thinly.

In a bowl, combine 1 cup of water, 1 cup of flour, 1 egg, and ½ tsp of salt. Mix everything together.

Add the vegetables into the batter.

Mix all of the ingredients together.

In a slightly oiled pan, pour 1 large spoonful of the batter and spread it to make a round shape.

Fry them until they become golden brown.

crab jeon

2011-01-29T11:55:00.001-08:00

Main Ingredients

4 Korean Crabsticks (1 Cup Chopped)
3 Eggs
⅓ Onion (⅓ Cup Chopped)
1 Green Onion
1 Tbsp Carrot
1 or 2 Hot Peppers
6 Tbsp Flour
¼ Tsp Salt

Directions

Chop 4 Korean crabsticks (1 cup), ⅓ of an onion (⅓ cup), 1 Green Onion, 1 Tbsp of carrot, and 1 or 2 Hot Peppers finely. If you do not like hot peppers, you can use sweet peppers instead.

Break and then beat 3 eggs.

Add the chopped vegetables and crabsticks to the egg and then mix everything together.

Add 6 Tbsp of flour to the mixture. I mixed all-purpose flour, Korean pancake mix (Jeon flour), and frying mix to get better texture. If you do not have them, it is okay to just use normal flour.

Add ¼ tsp of salt and mix again.

When you scoop the batter, it should not run off the spoon. Get a spoonful of batter.

In a oiled pan, put a spoonful of batter and make the shape round. Plenty of oil gives better flavor. Fry them on medium with patience.

When the bottom of the jeon becomes golden brown, flip it over. When the other side of jeon becomes golden brown as in the picture, it is done.

potato jorim

2011-01-29T11:52:00.003-08:00

Main Ingredients

3 Medium Sized Potatoes (2 Cups)
½ Cup Water
2 Tbsp Oil
2½ Tbsp Soy Sauce
2 Tbsp Corn Syrup
1-1½ Tbsp Sugar
1 Tbsp Minced Garlic
⅛ tsp Fine Sea Salt
½ tsp Sesame Seeds

Directions

Cut 3 medium sized potatoes (2 cups) into ½-inch cubes.

In a heated pan, with 2 Tbsp of oil, add the chopped potatoes.

Fry the potatoes for 5 minutes on medium-high until they are about ⅓ cooked.

After 5 minutes, add ½ cup of water, 2½ Tbsp of soy sauce, 2 Tbsp of corn syrup, 1-1½ Tbsp of sugar, and 1 Tbsp of minced garlic.

Cook it for 5 more minutes on medium-high.

Taste it and if you need to, add up to ⅛ tsp of fine sea salt depending on your tastes.

Cook until the liquid is reduced to a paste, which should take about 5 minutes.

Reduce the temperature to medium and fry 5 to 7 more minutes until the potatoes are completely cooked. Then add ½ tsp of sesame seeds.

It is done.

tofu jorim

2011-01-29T11:52:00.001-08:00

Main Ingredients

1 Pack Firm Tofu
⅓ Cup Corn Starch or Flour
¼ Cup Onion (¼ Onion)
¼ Cup Carrot
¼ Cup Green Onion (2 Green onions)
Some Oil for Frying
Salt and Black Pepper

Sauce Ingredients

2 Tbsp Soy Sauce
3 Tbsp Water
2½ tsp Sugar
1 Tbsp Minced Garlic
1 Tbsp Sesame Oil
1 tsp Sesame Seeds
1 Pinch Black Pepper

Directions

Rinse 1 pack of firm tofu in water once, and then wipe off the water with a paper towel.

Divide the tofu in half and then slice it into half inch pieces.

Sprinkle some salt and black pepper on both sides of the sliced tofu. Set it aside while you are preparing the other ingredients. This process helps pull the water out of the tofu and gives it flavor.

Finely chop the onion, carrot, and green onion to make ¼ cup of each.

Add 2 Tbsp of soy sauce, 3 Tbsp of water, 2½ tsp of sugar, 1 Tbsp of minced garlic, 1 Tbsp of sesame oil, 1 tsp of sesame seeds, 1 pinch of black pepper, and the chopped vegetables in a small bowl. Mix them all together to make the sauce.

Prepare ⅓ cup of cornstarch or flour. Cover the tofu with some cornstarch. Personally, I prefer to use cornstarch for better flavor and texture.

In a heated non-stick pan, add 1 or 2 Tbsp of oil, and then place the tofu in the pan.

Fry both sides of the tofu until they become golden brown on medium-high.

In a heated pan or wok, add the fried tofu and the sauce.

Fry for 5 minutes on high.

Occasionally stir gently. Be careful not to break the tofu. 5 minutes later, the sauce will thicken.

kimchi jeon

2011-01-29T11:51:00.000-08:00

Main Ingredients

1 Cup All Purpose Flour
⅓ Frying Mix (or ⅓ Cup All Purpose Flour)
1 Cup Well Fermented Kimchi
⅓ Cup Kimchi Broth
¼ Cup Milk
⅓ Cup Water
1 Egg
1½ tsp Sugar
⅛ Generous tsp Salt

Directions

Chop 1 cup of kimchi into 1-inch pieces. The most important tip for delicious kimchi pancakes is using well-fermented kimchi. Sour (old) kimchi works great too. When you cut kimchi on your cutting board, the cutting board will get stained. Here is a tip: Put some wax paper on top of your cutting board before cutting the kimchi.

In a bowl, add 1 cup of all-purpose flour and ⅓ cup of frying mix. To make the pancakes a little crispier, I like to add some frying mix to the batter. However if you don't have the frying mix or don't want a crispy texture, you can use another ⅓ cup of flour instead.

Add 1½ tsp of sugar and a generous ⅛ tsp of salt into the bowl. Mix everything together. Adding some sugar is a secret ingredient from my aunt. Depending on how salty your kimchi is, you might need to adjust the amount of salt.

Pour ¼ cup of milk and ⅓ cup of water into the dried ingredients. Milk is another secret ingredient from her, but if you cannot eat milk or do not have it, you can use another ¼ cup of water instead.

Add 1 egg and ⅓ cup of kimchi broth. Several people have asked, "What is kimchi broth?" While the kimchi is fermenting in the jar, a liquid forms from the fermentation process of the napa cabbage. That is what I call kimchi broth. You can use it for other kimchi dishes such as Kimchi fried rice or kimchi soup, so don't throw away your valuable kimchi broth. It will give these dishes an extra burst of kimchi flavor.

Before you add the kimchi to the batter, stir the batter until it doesn't have any chunks and gets a consistency like pancake batter.

Add 1 cup of chopped kimchi into the batter. If you don't have enough kimchi broth, you can add a little more water and kimchi to get enough flavor.

Mix thoroughly. Oh, it already looks delicious, even without frying.

In a non-stick pan, add generous amount of oil. Heat the pan on medium-high. I said generous! =P

According to your pan size, get 1 or 2 scoops of batter and pour it into the pan.

It is important to spread the batter out thinly for crispy pancakes.

When the surface of the pancake starts to cook, flip it over.

Pressing the pancake with a spatula helps the pancake fry better and makes it crispier.

Occasionally flip the pancake, but not too often. When both sides of the pancakes are nicely brown and crispy, it is done.

zucchini buchim

2011-01-29T11:50:00.001-08:00

Main Ingredients

1 Large Zucchini (3 cups, 14 oz)
½ tsp Salt for the Zucchini
⅔ Cup Flour
1 Egg
⅓ Cup Water
⅛ tsp Salt
Some Red Pepper (Optional)

Dipping Sauce

1 Tbsp Soy Sauce
½ tsp Brown Rice Vinegar or Apple Vinegar
½ tsp Water

Directions

Slice 1 large zucchini (14 oz) into ¼-inch pieces. You will get about 3 cups (35 pieces).

Sprinkle ½ tsp of salt on the zucchini and mix gently. Set the mixture aside while you are making the batter.

Finely chop some red pepper. The main purpose of this is for garnishing, so it is optional.

In a mixing bowl, combine ⅓ cup of water, 1 egg, ⅔ cup flour, and ⅛ tsp of salt. Mix well.

The consistency will be a little thicker than pancake batter.

Dip the zucchini into the batter.

Place the zucchini in a generously oiled and heated pan. Keep the temperature on medium.

Place 3 or 4 pieces of chopped red pepper in the center of the zucchini on just on one side.

Fry them until one side of the zucchini becomes nicely golden brown.

Flip them over and cook them until the other side becomes golden brown.

Here are some tips for making the fritters nicely golden brown: don't fry them at a high temperature and don't flip them over too often.

To make the dipping sauce, combine 1 Tbsp of soy sauce, ½ tsp of vinegar, and ½ tsp of water. Mix well. If you don't want dipping sauce, you can add a little more salt into the batter instead.

cucumber chojeolim

2011-01-29T11:48:00.001-08:00

Main Ingredients

1 Cup Cucumber
½ tsp Salt
2 tsp Sugar
2 tsp Vinegar

Directions

Cut about ⅓ of a cucumber in half lengthwise, and then slice the two halves to get 1 cup.

In a bowl, add the cucumber and ½ tsp of salt. Set it aside for about 15 minutes.

After 15 minutes, rinse the cucumber in cold water twice and drain the water.

Mix the salted cucumber, 2 tsp of sugar, and 2 tsp of vinegar.

egg and onion buchim

2011-01-29T11:47:00.001-08:00

Main Ingredients

1 Cup Onion
3 Eggs
¼ tsp Salt
Some Cooking Oil for Frying

Directions

Slice 1 medium sized onion thinly. You will need about 1 cup.

Combine the onion, 3 eggs, and ¼ tsp of salt. Mix it well.

The easy way to cook the egg is to pour all of the egg mixture into a heated and oiled (1-2 Tbsp) pan, spreading it out across the bottom of the pan. However, when my mom made it, she would pour a large spoonful at a time into the pan. This makes the egg a little crispier. Fry it on medium high.

When one side becomes golden brown, flip it over. Gently press it with a spatula.

When both sides are golden brown, it is done.

Cut the cooked egg into smaller sized pieces, unless you cooked my mom's way.

korean cucumber salad via week of menus

2011-01-29T11:43:00.001-08:00

Cucumber Cilantro Salad
2 cups chopped cucumber (I used the Persian cucumbers but an English/hothouse/kirby cucumber with the seeds removed would be just fine)
1 cup roughly chopped cilantro (do not be afraid to use some of the stem for this - the stem is YUMMY)

Dressing
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon Korean chili powder (gochu gahloo) or crushed chili pepper flakes
1 tablespoon roasted sesame seeds

In a small bowl whisk the ingredients for the dressing together. In another bowl place cucumber and cilantro. Pour dressing over and toss gently to coat.

kalbi jjim

2011-01-29T11:42:00.001-08:00

Korean Braised Short Ribs (Kalbi Jjim 갈비찜)
Serves 4-6 people (my family being the sauce lovers they are, this version makes a lot of sauce.)

2 1/2 to 3 1/2 lbs of short ribs (if you buy them from a US supermarket, you may have to ask them to cut the bones in half - so instead of a long 2 inch by 4 inch piece, you actually have a 2 inch square)
1 cup soy sauce
1 cup sugar
1 cup water
1/2 cup sesame oil
1/2 cup sake
1/2 teaspoon black pepper
8 cloves of garlic, finely chopped or crushed
2 carrots, cut into 2 inch chunks
1 potato cut into 2 inch chunks
1 large onion, cut into chunks

Preparation
The preparation of the beef is the most important. First - drain the blood by soaking it in cold water. Dump all your beef, bones and all into a large pot and cover with plenty of cold water. Let the beef sit in the water, about 45 minutes or up to an hour.

Drain water. The meat color will have become a somewhat muted red.

After draining, slice into the beef across the grain - essentially breaking the top of the meat, the chunkiest part into smaller pieces still attached to the bone. This allows for maximum soakage of the marinade and the sauce and maximizes tendering of the beef.

Each piece should look something like this.

Cooking 1st round
Put all the sliced, soaked meat into a pot and cover with clean water. Bring the beef and the water to a boil and then reduce heat to a simmer. Allow to simmer for 45 minutes. The boiling liquid will be brown, foamy and ugly.

After drain all the beef and WASH OFF all of the foam and dirty bits. Rinse well under cool water until you have "clean" pieces of cooked beef. (You can break up the work and do this the first day, and then do the 2nd round of cooking the following day. Simply cool meat, then cover and refrigerate until needed.)

Cooking 2nd round
In a clean pot (or the pot you used before but make sure it's clean) add the following
1 cup sugar
1 cup soy
1 cup water
1/2 cup sesame oil
1/2 cup sake
8 cloves of garlic, minced or crushed
1/2 teaspoon black pepper
Heat over medium heat until simmering.

Add all of your beef to the simmering liquid.Cook over medium low heat - turning often and allowing different pieces of the beef to soak and cook in the liquid. Cook for 40 minutes or until the beef is tender.

Add onion, carrots and potato.

Continue cooking, stirring occasionally, until the vegetables are fully cooked, about 15 more minutes.

Printable recipe

For presentation, you can finish the dish with a bit of egg garnish.

I am hoping that I can eat this piece without being interrupted.

via week of menus

korean noodle soup

2011-01-29T11:39:00.001-08:00

Korean Chicken Noodle Soup 닭칼국수
Serves 4-5

Chicken Broth
5 quarts of water
1 or 2 chicken breasts, still on the bone, but skin off (bones add flavor, skin only adds fat)
1/2 of an onion
3-5 cloves of garlic
1 inch knob of ginger root, peeled and sliced

Rinse chicken breasts under cold running water. Place into a large stock pot with the water, onion, garlic and ginger root.

Place covered pot over high heat and bring to a hard boil. Once soup is boiling, reduce heat so that the broth continues to simmer. Skim any scum or fat off the top of the soup. Total cooking time 1 hour. Remove garlic, onion and ginger from broth and discard. Remove chicken from broth and set aside.

Vegetable Saute Topping
2 zucchini, cut julienne (or if you can find it, 1 nice Korean zucchini with the light skin)
2 carrots, cut julienne
1/2 onion, sliced thinly
1 package of enoki mushrooms
3-4 tablespoons of oil
2 tablespoons toasted sesame seeds
salt and pepper to taste

Heat a fry pan over medium high heat, and then add one tablespoon of oil. Add zucchini and quickly saute. Add a pinch of salt and pepper, and cook, until zucchini is slightly wilted, but still with texture, about 2 minutes. Remove zucchini from pan.
In the same fry pan, over medium high heat, add one tablespoon of oil, and carrots and saute. Add a pinch of salt and pepper and cook, until carrots are cooked, but wilted, about 3 minutes.
In the same fry pan, add one tablespoon of oil, onions, salt and pepper and saute. Cook until onions are translucent and golden brown, about 3-4 minutes.
In the same fry pan, add a dash of oil and the enoki mushrooms and quickly saute for 30 seconds. Add all the cooked vegetables and mix together, checking seasoning (add more salt and pepper if necessary) and then finish off with toasted sesame seeds. Remove from heat and set aside until needed.

Chili Scallion Soy Sauce
1/4 cup finely chopped scallions
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon Korean chili powder (gochugaru 고추가루) (2 tablespoons if you like it spicy.)
1 tablespoon toasted sesame seeds

Mix all ingredients together in a bowl. Set aside.

Assembly
Shred cooked chicken into bite sized pieces.

1 to 1.5 lbs of noodles - I use fresh knife noodles, which I can find at my Chinese supermarket, but you can use whatever dried Asian wheat noodle you have on hand.

Set aside about 3 cups of the chicken stock. I do this in case I need to thin out the broth later, as cooking the noodles in the broth often makes the soup really thick (which I personally don't like...others do.)

Bring remaining stock to a rapid boil and add noodles and cook according to package directions. (Fresh noodles cook in about 4-5 minutes.) When noodles are fully cooked, then prepare to serve. Portion out noodles into each bowl, the broth (using the reserved broth if necessary) and top with mixed vegetables and shredded chicken. Serve and pass the scallion sauce separately, allowing people to serve themselves.

Printable recipe

If it is cold where you are, this will warm you right up.

http://weekofmenus.blogspot.com/

crispy ricecakes

2011-01-29T11:38:00.001-08:00

When you open it up, this is what you find inside. Individual wrapped, hard pieces of mochi.

I open up the packages, and then toss them into a fry pan with a bit of vegetable oil over medium low heat.

Alternatively, you can stick them in the toaster oven to toast up.

Cook for a few minutes on each side, until they start getting that yummy golden brown crust. You will also notice the mochi beginning to puff up (they almost expand double in size) Eat it WARM!

Toast in the oven and get this lovely puffy crispy thing. Eat it warm!

If you're dying to hear a few yeses from your family, drizzle these with honey, or for a savory treat, dip it into soy sauce. No one will say no.

http://weekofmenus.blogspot.com/2011/01/crispy-rice-cakes-with-honey-battle-of.html

Crockpot Eggplant and Tomato Stew with Garbanzo Beans

2011-01-21T00:12:00.001-08:00

1 medium eggplant, peeled, cut into ½" cubes
2 cups chopped tomato
1 ½ cups sliced carrot
15 ounces garbanzo beans, canned, drained
8 ounces red kidney beans, canned, rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic, minced
3 cups vegetable broth
6 ounces tomato paste
½ teaspoon dried oregano, crushed
½ teaspoon dried basic, crushed
¼ teaspoon Celtic Sea Salt
¼ tsp pepper
¼ tsp crushed red pepper
1 bay leaf

One: In a 3 ½, 4 or 5 quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion,
celery and garlic.

Two: Combine vegetable broth, tomato paste, oregano, basic, salt, pepper, crushed red pepper and bay leaf.
Pour over vegetables.

Three: Cover. Cook on low heat setting for 7 to 8 hours or on high heat setting for 3 ½ to 4 hours. Discard bay
leaf. Makes 6 servings.

Nutritional Information: 281 calories; 4g fat (11% calories from fat); 12g protein; 54g carbohydrate; 1 mg
cholesterol; 1515 mg sodium

Pasta With Turkish-Style Lamb, Eggplant and Yogurt Sauce

2011-01-21T00:08:00.001-08:00

1 large eggplant, about 1 pound, in 1/2 -inch cubes

5 tablespoons extra virgin olive oil

1/2 teaspoon kosher or coarse sea salt, more to taste

3 fat garlic cloves, minced

1 large shallot, minced

1 pound ground lamb

1/4 teaspoon red pepper flakes, preferably Turkish or Aleppo (see note), more to taste

Freshly ground black pepper to taste

1 1/2 tablespoons chopped fresh mint or dill, more to taste

1/2 pound bowtie or orecchiette pasta

2 to 6 tablespoons unsalted butter, to taste

2/3 cup plain Greek yogurt.

1. Preheat oven to 500 degrees. Bring a pot of water to boil for pasta.

2. Toss eggplant with 4 tablespoons oil and a large pinch of salt. Spread on a baking sheet, making sure there is room between pieces, and roast until crisp and brown, 15 to 20 minutes.

3. In a large skillet, heat remaining tablespoon oil. Add 2 minced garlic cloves and the shallot and sauté until fragrant, 1 to 2 minutes. Add lamb, 1/2 teaspoon salt, red pepper flakes and black pepper to taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint or dill and cook for another 2 minutes. Stir eggplant into lamb. Taste and adjust seasonings.

4. Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter: the amount is to your taste. Let cook until it turns golden brown and smells nutty, about 5 minutes. In a small bowl, stir together yogurt, remaining garlic and a pinch of salt.

5. Drain pasta and spread on a serving platter. Top with lamb-eggplant mixture, then with yogurt sauce. Pour melted butter over top. Sprinkle on additional red pepper and more mint or dill. Serve immediately.

Yield: 2 to 3 servings.

Note: Turkish or Aleppo (Syrian) red pepper flakes are sold at specialty markets and at kalustyans.com. You may also substitute ground chili powder. Do not use crushed red pepper flakes; they will be too hot for this dish.

http://www.nytimes.com/2008/10/01/dining/011arex.html

lamb and eggplant pastitsio

2011-01-21T00:05:00.001-08:00

For lamb sauce

1 large onion, chopped
1 tablespoon olive oil
1 lb lean ground lamb
1 garlic clove, minced
1 1/2 teaspoons salt
1 teaspoon dried oregano, crumbled
1/2 teaspoon cinnamon
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 lb eggplant, peeled and cut into 1/2-inch cubes
1 (28- to 32-oz) can crushed tomatoes

For cheese sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 garlic clove
1 whole clove
1/2 lb feta, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs

For pasta

10 oz penne (3 cups)

print a shopping list for this recipe

Preparation

Make lamb sauce:
Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirring, 2 minutes.

Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. Season with salt and pepper.

Preheat oven to 425°F.

Make cheese sauce and cook pasta while lamb sauce is simmering:
Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes. Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.

Beat eggs in a large bowl and gradually add sauce to eggs, whisking.

Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander. Toss half of pasta with lamb sauce and half with cheese sauce.

Assemble pastitsio:
Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly. Spoon pasta with cheese sauce on top, spreading evenly.

Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. Let stand 5 minutes before serving.

Lemony Chickpea Stir-fry Recipe

2011-01-06T22:53:00.001-08:00

2 tablespoon ghee or extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)
8 ounces extra-firm tofu
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon

Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.

Serves 2 - 4.

http://www.101cookbooks.com/archives/lemony-chickpea-stirfry-recipe.html

Eggplant Parmesan

2011-01-06T15:15:00.001-08:00

Ingredients

Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese

Preparation

1. Preheat oven to 375°.

2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

3. To make filling, combine basil and next 6 ingredients (through egg).

4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Roasted Tomato-and-Feta Shrimp

2011-01-06T15:13:00.001-08:00

Ingredients

2 pt. grape tomatoes
3 garlic cloves, sliced
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1 1/2 pounds peeled and deveined, medium-size raw shrimp (3 1/40 count)
1/2 cup chopped jarred roasted red bell peppers
1/2 cup chopped fresh parsley
1 (4-oz.) package crumbled feta cheese
2 tablespoons fresh lemon juice
Crusty French bread, sliced

Preparation

Preheat oven to 450°. Place tomatoes and next 4 ingredients in a 13- x 9-inch baking dish, tossing gently to coat. Bake 15 minutes. Stir in shrimp and peppers. Bake 10 to 15 minutes or just until shrimp turn pink. Toss with parsley, feta cheese, and lemon juice. Serve immediately with crusty French bread.

Southern Living, DECEMBER 2010

minestrone

2011-01-06T15:08:00.001-08:00

2 tbsp olive oil
1 ounce pancetta or bacon chopped (5-6 thin slices)
1 ½ cups chopped green cabbage
1 cup chopped onions (1 onion)
1 cup sliced carrots (2 carrots)
¼ cup chopped celery (2 stalks)
3 garlic cloves, minced
1 cup chopped, drained, canned plum tomatoes
2 quarts Chicken Stock
½ cup peeled, diced potato (2 potatoes)
1 ounce Parmesan cheese rind
3 ounces angel hair pasta broken into 2-inch pieces (about 3/4 cup)
½ cup drained chickpeas
½ cup drained kidney beans
1/3 cup basil pesto
1 tsp sale or to taste
1 tsp group black pepper or to taste
Freshly grated parmesan cheese

Heat the oil in a soup pot over medium heat. Add the pancetta/bacon and cook until the fat melts, 3-5 minutes. Do not brown.
Add the cabbage, onions, carrots, and garlic. Cook until the onions are translucent, 6-8 minutes. Add the tomatoes and sauté another 2-3 minutes.
Add the broth, potato, and Parmesan cheese rind. Bring to as simmer and cook until the vegetables are tender, about 30 minutes. Do not overcook.
Meanwhile, cook the angel hair pasta according to package directions. Drain.
When the vegetables in the soup are tender, add the cooked pasta, chickpeas, and kidney beans. Remove and discard the Parmesan rind.
Season the soup to taste with the pesto, salt and pepper.
Serve in bowl and sprinkle with cheese.

http://delishhh.com/2010/09/01/the-best-minestrone/

Roasted Zucchini and Chickpea Soup

2011-01-06T14:46:00.001-08:00

Roasted Zucchini and Chickpea Soup
(Inspired by and modified from Bittersweet Blog)

Ingredients:
2 medium zucchini, sliced thickly and quartered
2 medium onions, coarsely chopped
1 28 ounce can chickpeas, rinsed and drained
4-5 cloves garlic, unpeeled
2-3 Tablespoons olive oil
Salt and black pepper
5 cups stock or broth

Directions:
1) Spread the coarsely chopped onions, sliced/quartered zucchini, unpeeled garlic cloves and drained chickpeas onto two baking sheets (Note: for easier cleanup, you can cover the baking sheets with foil beforehand). Lightly drizzle everything with the olive oil, and then season with several dashes of salt and black pepper.

2) Place in a 400F oven for 35-40 minutes, until the vegetables are well-softened, browned in places, and beginning to blacken at the edges.

3) Let the veggies cool slightly, and then peel and mince the garlic cloves. While doing this, bring the 5 cups of stock or broth to a boil in a large stock pot. Add the minced garlic and the rest of the roasted vegetables to the pot, simmer for 5-10 minutes. Serve immediately, with optional bread or crackers.

Serves 4-5.

http://casualkitchen.blogspot.com/2010/12/roasted-zucchini-and-chickpea-soup.html

Moroccan Red Lentil Soup

2011-01-06T14:14:00.001-08:00

1 tablespoon olive oil
1 small yellow onion, finely diced
1 carrot, peeled and finely diced
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon kosher salt
½ cup dried red lentils
1 tablespoon tomato paste
4 cups chicken or vegetable stock (or water)
1 tablespoon fresh chopped cilantro leaves
1 tablespoon lemon juice

Heat oil in large Dutch oven, or heavy lidded saucepan over medium heat until shimmering. Saute onion and carrot, stirring occasionally, until soft, about 5 minutes. Add garlic, cumin, ground ginger, and salt and continue to sauté until very fragrant, about 2 minutes. Add lentils, tomato paste, and stock.
Bring to a simmer, then cook, partially covered until the lentils are tender, about 20 minutes. Stir in half cilantro and lemon juice. Taste for seasoning.
Spoon soup into bowls, and garnish with remaining cilantro. Serve with crusty bread.

http://www.seriouseats.com/recipes/2011/01/eat-for-eight-bucks-moroccan-red-lentil-soup.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29&utm_content=Google+Reader

Chicken Marsala

2010-09-15T17:10:00.001-07:00

Gourmet | June 2005

Food Editor/Stylist: Paul Grimes
Father: Elmer M. Grimes, Haddonfield, NJ
My dad loved mushrooms, and he always ordered veal Marsala when we went out to restaurants. My mom didn't buy veal very often, so she adapted this recipe for chicken and made it on special occasions. He was also very fond of white Burgundy wine, which makes a wonderful accompaniment to this dish.

Yield: Makes 4 servings
Active Time: 50 min
Total Time: 50 min

1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

Put oven rack in middle position and preheat oven to 200°F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.

Serve chicken with sauce.

Chicken Soup with Loads of Vegetables

2010-09-15T17:08:00.001-07:00

Epicurious | September 1998

by Joan Nathan
Jewish Cooking in America

Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.

Yield: Yield: about 10 servings (M)

4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves

1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 tablespoon salt
1/4 teaspoon pepper
1 zucchini

1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.

2. Add the marrow bones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.

3. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup.

4. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls.

Egg-Topped Soba Noodles with Asparagus and Prosciutto

2010-09-15T17:06:00.001-07:00

Egg-Topped Soba Noodles with Asparagus and Prosciutto Bon Appétit | February 2010

4 tablespoons extra-virgin olive oil, divided
5 garlic cloves, coarsely chopped
1 3-ounce package thinly sliced prosciutto, cut crosswise into strips
8 large eggs
1 9.5-ounce package thin soba noodles
1 pound asparagus, ends trimmed, cut on sharp diagonal into 1/8-inch-thick slices
1 cup freshly grated Parmesan cheese plus additional cheese shavings

Heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add prosciutto strips; cook until slightly crisp. Remove from heat. Set aside.

Heat 1 teaspoon oil in each of 2 nonstick skillets over medium heat. Crack 4 eggs into each skillet. Cook on 1 side until eggs begin to set, about 2 minutes. Remove from heat. Cover; set aside.

Cook soba noodles in large pot of boiling salted water 5 minutes, stirring occasionally. Add sliced asparagus to pot; cook until noodles are cooked through and asparagus is just tender, 2 to 3 minutes. Drain noodles and asparagus, reserving 1 cup cooking liquid.

Add drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by 1/4 cupfuls to moisten.

Remove skillet from heat. Add grated Parmesan cheese and remaining 1 tablespoon plus 1 teaspoon olive oil and toss to coat. Divide among 8 plates. Top each serving with 1 egg and cheese shavings. Serve immediately.

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

2010-09-15T17:04:00.001-07:00

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette Bon Appétit | June 2008

(photo by: Mitchell Feinberg)

Serve this cold or at room temperature—perfect for a picnic or barbecue.

Yield: Servings: Makes 6 servings

8 ounces orzo (about 1 1/3 cups)
6 1/2 tablespoons extra-virgin olive oil, divided
4 tablespoons red wine vinegar, divided
2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
1 red or yellow bell pepper, quartered
3 tablespoons purchased pesto
2 tablespoons fresh lime juice
1 pound uncooked large shrimp, peeled, deveined
2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish

1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.

Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.

Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.

Garnish with basil sprigs and serve cold or at room temperature.

Grilled Tuna Salade Niçoise

2010-09-15T17:01:00.001-07:00

Grilled Tuna Salade Niçoise Gourmet | July 2003

(photo by: Romulo Yanes)

Yield: Makes 6 servings
Active Time: 1 nour
Total Time: 1 1/2 hours

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt

Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil

For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces

1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

Make dressing:

Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.

Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.

Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Cooks' notes:

·Tuna can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.
·Beans and potatoes can be cooked 1 hour ahead and kept at room temperature. Toss potatoes with dressing while warm and let stand. Do not dress beans until just before serving.

Roasted Mackerel and Avocado Salad

2010-09-15T16:58:00.001-07:00

Roasted Mackerel and Avocado Salad Gourmet | October 2009

From Gourmet Todaycookbook

While it may sound unusual, the buttery flavor and texture of avocado really complement robust fish such as mackerel. Pleasantly bitter radicchio, delicate yet deep-flavored parsley, and a mustardy vinaigrette balance the richness.

Yield: Makes 6
Active Time: 10 min
Total Time: 20 min

6 (4-to 5-ounces) mackerel fillets with skin, halved
1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 medium head radicchio (about 10 ounces), leaves torn
2 tablespoons chopped flat-leaf parsley
1 medium avocado, thinly sliced

Preheat broiler.

Make several diagonal slashes (1/8 inch deep) in mackerel skin about 1 inch apart. Coat both sides of mackerel with 2 tablespoons oil, then season with 3/4 teaspoon salt (total).

Broil mackerel, skin side up, in a 4-sided sheet pan about 4 inches from heat until just cooked through and skin is crisp in spots, about 7 minutes.

Meanwhile, whisk together remaining 1/3 cup oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Reserve 2 tablespoons vinaigrette, then toss radicchio and parsley with remaining vinaigrette.

Serve salad topped with avocado and mackerel and drizzled with reserved vinaigrette.

Japanese-Style Grilled Fish

2010-09-15T16:56:00.001-07:00

http://www.epicurious.com/recipes/food/views/Japanese-Style-Grilled-Fish-359629

Japanese-Style Grilled Fish Epicurious | June 2010

By Karen Adler and Judith Fertig
25 Essentials: Techniques for Grilling Fish

Most freshwater and ocean fish can be marinated for only 30 minutes at most—or they turn opaque and are essentially "cooked" before you even go out to the grill. The exception, though, is strong-flavored, oily fish like amberjack, bluefish, salmon, mackerel, marlin, mullet, or even our old standby, farm-raised catfish, which can stand up to longer marinating. In fact, marinating these oily fish for a longer time makes them taste even better.

Our Japanese-style marinade is not too acidic—it's the acid from citrus juices or vinegar that can "pickle" fish in minutes. Soy sauce and sake add a spirited flavor. Sugar and mirin, a sweet Japanese wine, give a glazed appearance to the finished dish. And fresh ginger makes it all come together.

Yield: Serves 4

Japanese-Style Marinade
1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin or sweet sherry
2 tablespoons sugar
2 tablespoons grated fresh ginger

4 fish fillets (bluefish, mackerel, or other oily fish), about 6 ounces each
Olive oil
Kosher or sea salt and freshly ground black pepper to taste

Lemon slices for serving

Method

1. To make the marinade, combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, and then immediately remove from the heat. Cover and let cool to room temperature.

2. Arrange the fish fillets in a deep baking dish and pour the marinade over. Cover and refrigerate for 4 hours or overnight, turning the fish occasionally.

3. Prepare a hot fire in a grill. Oil the grill grate or a perforated grill rack.

4. Remove the fish from the marinade and pat dry. Brush or spray the fillets on both sides with olive oil. Place the fish, flesh side down, on the grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part. Remove from the grill, season with salt and pepper, and serve hot, garnished with fresh lemon slices.

Source Information
From 25 Essentials: Techniques for Grilling Fish by Karen Adler and Judith Fertig. Copyright © 2010 by Karen Adler and Judith Fertig; photographs copyright © 2010 by Joyce Oudkerk Pool. Published by The Harvard Common Press.

butternut squash, asparagus, and proscuitto salad

2009-12-01T12:51:00.001-08:00

plus arugula, candied walnuts, and feta

Miniature Pumpkin Breads

2009-11-29T23:17:00.001-08:00

Bon Appétit | November 2001

You'll need six baby loaf pans for this recipe. Look for disposable ones at the market.

Yield: Makes 6

Nonstick vegetable oil spray
3 cups raw pumpkin seeds (pepitas; about 15 ounces)

3 1/2 cups unbleached all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3 cups canned pure pumpkin (about 24 ounces)
1 cup sugar
1 cup (packed) golden brown sugar
1 cup vegetable oil
4 large eggs
1 teaspoon minced peeled fresh ginger
3/4 cup buttermilk

Preheat oven to 350°F. Spray six 5 3/4x3 1/4x2-inch baby loaf pans with nonstick spray. Spread seeds out on rimmed baking sheet. Roast until beginning to color, stirring twice, about 20 minutes. Cool seeds. Set aside 1/2 cup whole seeds for topping. Using on/off turns, coarsely grind remaining seeds in processor.

Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in medium bowl; whisk to blend. Mix in ground pumpkin seeds. Using electric mixer, beat pure pumpkin and both sugars in large bowl until blended. Gradually beat in oil, then eggs 1 at a time, then minced ginger. Stir in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Divide batter among prepared pans. Sprinkle with reserved 1/2 cup whole pumpkin seeds.

Bake breads until tester inserted into center comes out clean, about 1 hour. Cool in pans. (Can be made 1 day ahead. Cover; store at room temperature.)

summer bean salad

2009-08-23T19:51:00.001-07:00

Summer Green Bean Salad

I call for all green beans here, but if memory serves me correctly the Contigo version had a wonderful mix of Romano, haricot vert, and standard green beans. I think you'd want to cook each type of bean separately to make sure the thinner ones don't over cook. I'd also encourage you to dress the salad a bit more heavily than what you see in the photo - I always worry about over-dressing things before taking a photo, and now that I'm looking at the shot, the beans up there are looking a tab bit naked.

3/4 pound green beans, stems pinched off

1 teaspoon finely chopped chives
1/4 teaspoon finely chopped fresh thyme
1 tablespoon minced shallots
2 tablespoons lemon juice
2 tablespoons heavy cream
scant 1/4 teaspoon salt
tiny pinch of freshly ground pepper
1/3 cup olive oil
1 teaspoon honey (optional)

a handful of frisee or little gem hearts

a handful of small cherry tomatoes, each cut in half
1/2 cup hazelnuts, smashed and toasted

Start by making the dressing. Whisk together the chives, thyme, shallots, lemon juice, heavy cream, salt and pepper. Whisk in the olive oil with a fork, stirring until everything comes together. Taste and adjust for seasoning. Sometimes my lemon dressings have a puckery edge to them, and when that happens I just whisk in just a touch of honey to counterbalance the sour. Set aside.

In the meantime, bring two quarts of water to a boil. Salt generously and stir in the green beans. Cook for about 1 1/2 minutes. Just until the beans brighten up and soften a touch, I go a bit beyond "al dente" here for this salad. Quickly drain them and run under cold water to stop the cooking.

In a large bowl toss the green beans with the frisee, about 1/2 of the hazelnuts, with a big splash of the dressing. Toss well. Taste, and add more dressing, salt or pepper at this point. Toss again if needed. Add the tomatoes and toss very gently.

You can turn this out onto a platter or plate individually topped with the remaining hazelnuts.

Serves about 4.

pesto seafood salad

2009-08-08T20:38:00.001-07:00

1) cook trader joe's shrimp/scallops/calamari blend in garlic, olive oil, and pesto

2) put on top of greek salad of lettuce, tomatoes, feta cheese, and cucumbers

Shrimp, Pineapple and Avocado Cocktail (Cocktail de Camarones con Piña y Aguacate)

2009-08-06T12:59:00.001-07:00

Ingredients

(Serves 4)

24 medium shrimp, peeled and deveined
Juice of 3 limes, divided
½ tablespoon ground cumin
1 tablespoon olive oil
2 small ripe avocados, peeled and cut into ½ inch cubes
Salt and Pepper
¼ cup sliced red onion
¼ cup chopped fresh cilantro
1 cup fresh pineapple, cut into ½ inch cubes

Directions

1. To prepare the shrimp, Place the juice of 2 limes, salt, pepper and cumin powder in a zip lock bag, add the shrimp and marinade in the refrigerator for 15 minutes.

2. In a large skillet heat the oil over medium-high heat. Add the shrimp and cook until the shrimp are pink and cooked through, about 2 minutes each side.

3. Remove from the heat and let them cool. Reserve 8 shrimp for garnish and cut the rest into pieces at 3 pieces per shrimp.

4. In a large bowl mix the pineapple chunks, red onion, cilantro, shrimp, juice of 1 lime, salt and pepper. Mix all the ingredients well, add the avocado and fold into the mixture.

5. Serve in martini glasses and top with 2 whole shrimp each glass.

VEGETABLE SOUP (SOPA DE VERDURAS)

2009-08-06T12:58:00.001-07:00

INGREDIENTS
(4 SERVINGS)

1 cup onion, finely chopped
2 tablespoons olive oil
10 cups vegetable broth or chicken broth
1 bay leaf
3 ½ cups frozen mixed vegetables (corn, green beans, peas, carrots and lima beans)
2 cups peeled and diced potatoes
¼ cup chopped cilantro leaves
Salt and freshly ground pepper to taste
¼ teaspoon ground cumin
1 teaspoon sazon Goya with azafran (for Color)

DIRECTIONS

1. Heat the olive oil in a large heavy pot over medium heat; add the onions and cook until they begin to soften, about 5 minutes.

2. Add the stock, bay leaf, mixed vegetables, potatoes, cumin, sazon Goya, salt and pepper.

3. Cook about 25 to 30 minutes into the vegetables are tender. Remove from heat, discard bay leaf, season to taste and add chopped cilantro.

Sancocho (Pork Stew)

2009-08-06T09:15:00.001-07:00

Ingredients:
3 medium yams or sweet potatoes peeled, cut into 2" pieces
1 large green bell pepper, cut into strips
1 cup frozen whole kernel corn
1 medium onion, sliced, separated into rings
3 cloves garlic, minced
1 1/2 pound boneless pork shoulder, cut 3/4" cubes
1 teaspoon chili powder
3/4 teaspoon ground coriander
1/2 teaspoon salt
2 cups water
1 can (10 oz. size) chopped tomatoes with green chiles
1 package (9 oz. size) frozen cut green beans

Directions:

In a crockpot, place yams, bell pepper, corn, onion and garlic. Add pork, chili powder, coriander and salt. Pour water and undrained tomatoes over all.

Cover; cook on LOW-heat setting 7 to 8 hours or HIGH-heat setting 3 1/2 to 4 hours, adding frozen green beans last 15 minutes of cooking time.

This recipe from CDKitchen for Sancocho (Pork Stew) serves/makes 8

watermelon gazpacho

2009-07-18T21:17:00.001-07:00

http://marriedwithdinner.com/2007/09/10/using-the-ol-melon/
- adapted from Kitchen Sense

1 6-pound 'icebox' watermelon, red-fleshed
2 Kirby cucumbers or 1 hothouse cucumber, peeled (seeded, if necessary) and chopped
1 fresno chile or other medium-hot red chile, chopped
1/4 large red pepper, cored, seeded, and chopped
1/2 medium red onion, chopped
2/3 cup tomato juice
1/4 extra-virgin olive oil
1/4 cup sherry vinegar
1/2 tsp kosher salt
fresh-ground black pepper
—–
2 oz feta cheese, crumbled
3 T finely chopped Kalamata olives
your best olive oil, for drizzling

Remove the rind from the watermelon. Cut the flesh into chunks and remove the seeds, if necessary; you should have about 6 cups of melon. Using a stick blender, traditional blender, or food processor, blend all soup ingredients (except the garnishes) until well liquified — about 1 to 2 minutes. Strain the puree through a large-mesh strainer to remove any lingering seeds or other bits, pushing the pulp through with a spatula. Adjust seasonings as needed, and chill for at least an hour. Serve garnished with the feta and olives, and a drizzle of olive oil.

Serves 6 as an appetizer

margaretlee@gmail.com has shared: Capellini with Fresh Tomato Sauce

2009-07-14T21:38:00.001-07:00


Capellini with Fresh Tomato Sauce Source: mattbites.com

margaretlee@gmail.com sent this using ShareThis.

bistro shrimp pasta

2009-07-05T12:36:00.001-07:00

http://blogambiguous.blogspot.com/2009/02/bistro-shrimp-pasta.html

'Parts' List
Battered and fried rock shrimp (optional, see note below)
Sauteed mushrooms quarters
Chopped tomatoes, seeded
Arugula
Cooked Spaghettini
Lemon Basil Cream Sauce

Step 1:
Quarter the mushrooms
Chop tomatoes into small cubes
Saute mushrooms in a bit of olive oil. When almost cooked, add tomatoes to heat through.
Set aside and keep warm.

Step 2:
Cook the shrimp

The Shrimp:
Rock Shrimp (as much or as little as you'd like - calculate per person)
Eggs, scrambled
Corn Starch or flour (mix with the bread crumbs)
Bread crumbs, seasoned
Butter for frying
Oil for frying

Take the shrimp and coat with egg mixture, then dip into the bread crumb and corn starch mixture. Fry in a butter/oil mix for just a few minutes until done. Set aside and keep warm with paper towels on a dish (try not to cover completely or they will turn into a soggy mess).

If you will notice, there are no quantities here. That's because I simply can't get the shrimp exactly like the Cheesecake Factory. I am still trying to figure this out.

I have used regular shrimp before and it turns out similar, but not the same. Play around with the shrimp. This part of the recipe is a 'wild card'.

Step 3:
Cook the pasta and make the sauce at the same time. (note: DO NOT add sauce to the pasta until ready to serve. The pasta will soak up all the sauce if it sits and the pasta will be fairly dry).

Bring a large pot of water to a boil.
Add salt - this is your only opportunity to season your pasta.
Add 1lb. of spaghettini
Cook until done.

Lemon Basil Cream Sauce (double the sauce recipe if you'd like):
2 TB. butter
2 cloves garlic, minced
1 cup half and half
1 cup chicken broth
1/4 cup lemon juice
2 TB. corn starch
1/2 tsp. pepper
3 TB. chopped fresh basil

*Melt butter in a large skillet over medium-high heat; add garlic, and saute 1-2 minutes.
*Add half and half and chicken broth.
*Bring to a boil, and cook about 8 minutes or until reduced by half.
*Whisk together lemon juice and cornstarch until smooth in a bowl.
*Whisk lemon juice and 1/2 tsp. pepper into butter mixture and cook, whisking constantly, 2 minutes or until thickened.
*Remove from heat.
*DO NOT add basil until ready to serve.

Step 4: Put it together
In each bowl/dish add pasta, sauce, some of the mushroom/tomato mixture, some fresh arugula (let the heat of the pasta and sauce wilt the arugula) and toss until combined. Add shrimp and toss lightly. Top will a sprinkling of basil and grate some fresh Parmesan cheese on top of the dish and serve.

The quantities of the final product are a bit ambiguous for a reason. You can add as much or as little as you'd like. Copy the Cheesecake Factory if you have ordered this dish before. If not, you have nothing to compare it with, so get creative and make it to your specific taste.

Note: You do not have to batter and fry the shrimp - sometimes I don't so I can save some time. Frying the shrimp is the longest step in the process, and a hassle. I simply add some cooked shrimp to the final product. You can also substitute chicken cubes if you'd like.

chicken enchiladas

2009-07-03T13:31:00.001-07:00

http://www.epicurious.com/recipes/food/views/Jessica-Albas-Chicken-Enchiladas-232349

4 cups chicken stock
4 boneless, skinless chicken breasts (about 5 oz each), cut into strips
1 jalapeño pepper
1 clove garlic
1 jar (12 oz) salsa
1 cup shredded lowfat cheddar
1/2 cup shredded lowfat Monterey Jack
1/2 cup chopped fresh cilantro
1 can (2.25 oz) sliced black olives, drained
1 can (16 oz) traditional enchilada sauce
1 can (16 oz) green chile enchilada sauce
Mexican hot sauce
Cayenne pepper
Vegetable-oil cooking spray
8 corn tortillas (6 inches across)

Heat oven to 425°. In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side.

garden vegetable enchiladas

2009-07-03T13:28:00.001-07:00

http://www.epicurious.com/recipes/food/views/Garden-Vegetable-Enchiladas-5672

4 tablespoons (1/2 stick) butter
3 cups coarsely chopped zucchini and/or yellow crookneck squash
1 cup chopped onion
1 1/2 cups fresh corn kernels or frozen, thawed
1 4-ounce can diced mild green chilies
1/2 cup chopped fresh cilantro

3 tablespoons chili powder
2 tablespoons all purpose flour
1 1/2 teaspoons ground cumin
2 1/2 cups whole milk
2 cups (packed) grated Monterey Jack and/or sharp cheddar cheese (about 8 ounces)

8 8-inch warm flour tortillas

Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.

Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk. Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.

Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix 3/4 cup sauce into filling. Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling. Place enchilada in baking dish. Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.

Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with 1/4 cup cilantro and serve.

turkey chili with white beans

2009-07-03T13:18:00.001-07:00

http://www.epicurious.com/recipes/food/views/Turkey-Chili-with-White-Beans-3090

1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained

Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

Preparation

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

corn and tomato scramble

2009-07-03T12:46:00.001-07:00

http://www.epicurious.com/recipes/food/views/Corn-and-Tomato-Scramble-354230

active time: 25 min

total time: 30 min

Summer corn and vine-ripened tomatoes are already close to perfection, and they taste best when prepared simply. Here, the corn is sautéed with... more ›

Ingredients

2 tablespoons extra-virgin olive oil
1 teaspoon cider vinegar
1 1/4 pounds tomatoes, cut into bite-size pieces
1 bunch scallions, finely chopped, keeping white parts and greens separate
2 tablespoons unsalted butter
4 cups corn kernels (from about 8 ears)

Preparation

Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing.

While tomatoes marinate, cook white parts of scallions in butter with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool.

Stir together corn, tomatoes, and scallion greens.

tomatoes provencal

2009-07-03T12:27:00.001-07:00

from beyond recipes: http://beyondrecipes.blogspot.com/2009/05/easy-accompaniment-tomatoes-provencal.html

The prep for this dish is very quick; once it's assembled, just bake them for thirty minutes and they are ready! Personally, I'd serve this as a side item for steak or rack of lamb, or something equally robust.

Tomatoes Provencal
Makes twelve servings

Ingredients
6 on the vine tomatoes
1 cup of breadcrumbs
1/4 cup of finely chopped flat leaf parsley
1 clove of garlic
good extra virgin olive oil
salt
pepper

Preheat the oven to 375 degrees Fahrenheit. Line a deep, oven safe baking dish with foil (helps with the cleanup at the end!).

Take out the top core of the tomatoes, cut them in half and place them in the baking dish.

Remove the stalks from the parsley. Finely chop the parsley and clove of garlic. Combine the parsley and garlic with the breadcrumbs, salt and pepper.

Spoon the mixture generously over the tomatoes.

Then, drizzle olive oil over the top.

Bake for approximately 30-40 minutes, or until the breadcrumbs are golden brown on the top. The tomatoes can be served warm or cold.

braised ground pork

2009-05-31T17:47:00.001-07:00

Ro zao, or braised ground pork, is great because it's cheap, easy to make, freezes well, and makes a fantastic addition to almost any meal. You can eat it over rice, pour it over dry noodles, add it to noodle soup, or use it as a filling for any number of things. Here's a basic recipe to get you started:

1 pound ground pork
1/2 cup soy sauce (I like Kimlan Super Special)
1/2 cup rice wine
1 cup water
1 heaping tablespoon sugar (any kind)
2-3 whole star anise, depending how fresh yours are
1 tablespoon lard (optional, but this is one of those small things that makes a huge difference in flavor and mouthfeel)
1/2 teaspoon five spice powder (to taste)
1/2 to 1 cup chopped green onions
3-5 chopped shitake mushrooms, fresh or reconstituted dry

Heat up a tablespoon of oil in a small pot over medium high flame. Cook the ground pork, breaking up the meat into small pieces. When it's cooked through, add all the other ingredients and stir well to combine. You might need to add more water to cover the pork. However, rememberyou are aiming for a gravy-like consistency, not a soup. Simmer over low heat for at least half an hour up to an hour, until the ro zao thickens and your mouth starts watering in the other room.

Panna Cotta with Strawberries and Balsamic Vinegar

2009-05-31T17:41:00.001-07:00

Panna cotta

2 tablespoons water
1 1/4 teaspoons unflavored gelatin
2 cups whipping cream
1 1/4 cups plain goat's-milk or whole-milk yogurt
1 teaspoon vanilla extract
1/2 cup sugar

Strawberries

2 1-pint baskets strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper

Preparation

For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

For strawberries:
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.

Pumpkin, Sage, Chestnut and Bacon Risotto

2009-05-31T17:30:00.001-07:00

Adapted from Jamie Oliver

Time: 1 hour 50 minutes

1 small sweet cooking pumpkin or butternut squash, peeled, about 2 1/2 pounds
Olive oil
1 tablespoon coriander seeds
Sea salt and ground black pepper
12 slices bacon or pancetta
2 ounces shelled chestnuts (vacuum packed are fine)
15 fresh sage leaves
4 cups chicken stock or canned broth
3 shallots, peeled and finely chopped
5 small stalks celery, finely chopped
1 cup arborio rice
1/2 cup dry white wine or dry white vermouth
4 tablespoons butter
3/8 cup freshly grated Parmesan cheese, plus more for serving
About 1 cup mascarpone, optional.

1. Heat oven to 375 degrees. Halve pumpkin lengthwise, and remove seeds; rinse seeds, drain, and reserve. Cut pumpkin lengthwise into thick slices, and spread in a layer across a large baking sheet. (If using squash, cut into quarters.) Sprinkle pumpkin with olive oil, and set aside. Using a mortar and pestle, pound the coriander seeds until crushed. Sprinkle over pumpkin along with salt and pepper, and bake until soft, about 40 minutes.

2. Remove pumpkin from oven (leave oven on), and spread bacon over it. In a small bowl, combine reserved seeds, chestnuts, sage and salt and pepper to taste. Add tablespoon olive oil, and mix well. Sprinkle over pumpkin and bacon. Place back in oven until bacon is crisp, 10 to 15 minutes.

3. Remove pumpkin from oven. Scrape bacon, chestnuts, sage and pumpkin seeds onto a small plate; reserve. Finely chop about half the pumpkin. Chop other half so that it is slightly chunky; reserve.

4. Place chicken stock in a small pan over medium-low heat. Bring to a simmer, then reduce heat to very low to keep warm. Place a large saucepan over medium heat, and add tablespoon olive oil, shallots, celery and a pinch of salt. Stir, cover, and cook for 3 minutes. Increase heat to medium-high, and add rice. Stir constantly until rice is translucent, 2 to 3 minutes. Stir in wine until it is absorbed, 1 to 2 minutes.

5. Begin adding broth to rice, a ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding next; process will take about 20 minutes. When ready, rice will be soft with a slight bite. Season with salt and pepper to taste.

6. Remove rice from heat. Add chopped pumpkin, and stir vigorously until mixed; fold in pumpkin chunks. Mix in butter and Parmesan. Place a lid over the saucepan, and let sit for 2 minutes. To serve, place a portion on each of 6 serving plates. Top each portion with crumbled bacon, and sprinkle with mixture of chestnuts, sage and pumpkin seeds. Add a dash more cheese. Garnish each plate with a dollop of mascarpone if desired, and serve immediately.

Yield: 6 servings.

Pappardelle With Beef Ragù

2009-05-31T17:29:00.001-07:00

Adapted from Jamie Oliver

Time: 1 hour 45 minutes with pressure cooker, 3 1/2 to 4 hours without

1 3/8 pounds boneless beef chuck roast, in 2-inch cubes
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
2 sprigs sage
1 small red onion, peeled and cut in chunks
4 cloves garlic, finely chopped
1 carrot, peeled and thickly sliced
1 celery stalk, thickly sliced
2 cups Chianti
1 28-ounce can peeled whole cherry or plum tomatoes
1 pound pappardelle
3 tablespoons butter
1 tablespoon finely grated orange zest
1/2 cup freshly grated Parmigiano-Reggiano.

1. Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.

2. Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven for 3 to 3 1/2 hours.

3. Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.

4. Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.

5. To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.

Yield: 6 servings.

Braised Ligurian Chicken

2009-05-31T17:28:00.001-07:00

Adapted from Jamie Oliver

Time: 40 minutes

2 heaping tablespoons flour
Sea salt and freshly ground black pepper
1 4-pound chicken, cut into 8 pieces
1/4 cup extra virgin olive oil
4 to 5 fresh rosemary sprigs
6 cloves garlic, peeled and thinly sliced
1 1/2 cups white wine
4 anchovy fillets (optional)
1/2 cup calamata olives (with pits)
3 ripe plum tomatoes, halved, seeded and coarsely chopped.

1. In a large bowl, combine flour with salt and pepper to taste. Add chicken pieces and toss until evenly coated.

2. Place a large flameproof casserole dish over medium-high heat, and heat olive oil. Add chicken pieces, and fry until golden underneath, about 5 minutes. Turn chicken, and add rosemary and garlic. Continue to fry until garlic is softened but not colored, about 3 minutes. Add wine. When it comes to a boil, add anchovies, olives and tomatoes.

3. Partly cover pan, and reduce heat to medium low. Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, 15 to 20 minutes. To serve, discard rosemary sprigs, and season well with salt and pepper to taste. Place a piece or two of chicken on each plate, and top with a spoonful of sauce.

Yield: 4 servings

Pasta Shells with Halibut and Oven-Roasted Ratatouille

2009-05-31T17:19:00.000-07:00

http://www.epicurious.com/recipes/food/views/Pasta-Shells-with-Halibut-and-Oven-Roasted-Ratatouille-107921

Nonstick vegetable oil spray
1 1-pound eggplant, unpeeled, trimmed, cut into 1/2-inch pieces
1 pound plum tomatoes, cut into 1/2-inch pieces
2 small zucchini, trimmed, cut into 1/2-inch pieces
1 small red bell pepper, chopped
2 garlic cloves, flattened
2 tablespoons olive oil
1 1/2 teaspoons herbes de Provence*
1 12-ounce halibut fillet

2 cups medium-size pasta shells

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Spread next 5 ingredients on sheet. Drizzle with oil. Sprinkle with herbes de Provence, salt, and pepper. Roast vegetables until tender, stirring occasionally, about 35 minutes. Push vegetables to sides of sheet. Place fish in center of sheet; sprinkle with salt and pepper. Roast until just opaque in center, about 12 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add roasted vegetables and enough reserved pasta cooking water to pasta to moisten; toss. Cut fish into 1/2-inch pieces; add to pasta and toss gently. Season with salt and pepper.

Gramma's Chli-Mac

2009-03-21T12:54:00.000-07:00

http://allrecipes.com/Recipe/Grammas-Old-Fashioned-Chili-Mac/Detail.aspx

INGREDIENTS (Nutrition)

1 cup elbow macaroni
1 pound ground beef
1 small onion, chopped
1 cup chopped celery
1/2 large green bell pepper, chopped
1 (15 ounce) can kidney beans, drained
2 (10.75 ounce) cans condensed tomato soup
2 (14.5 ounce) cans diced tomatoes
1/8 cup brown sugar
salt and pepper to taste

DIRECTIONS

Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain.
Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.

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