Thursday, November 18, 2010
Wednesday, November 17, 2010
Monday, November 8, 2010
Again I had collard greens in my fridge from my veggie share and I was looking on the internet for something to do with them. I came across a version of this recipe and decided to tweak it a bit and make it my own! It was delicious and definitely a great meal to make ahead of time for those of you with little kids!
Wednesday, October 27, 2010
Thursday, October 21, 2010
2 small yellow onion, thinly sliced
5 carrots, chopped into pieces
1 cup chicken broth
1 cup dry white wine
2 clove garlic, finely chopped
2 tablespoon chopped sage
10 bone-in, skinned chicken thighs
1 teaspoon paprika
Salt and pepper, to taste
1 (10-ounce) package stuffing mix with cranberries, prepared according to package directions (from Whole Foods)
Arrange onions in the bottom of a lightly greased 6-quart crock pot or slow cooker and top with carrots. Pour broth and wine over vegetables, then sprinkle garlic and sage over the top. Season chicken with paprika, salt and pepper and arrange on top of vegetables. Cover and cook on the low heat setting until chicken and vegetable are very tender, about 8 hours. Serve alongside stuffing.
Tuesday, October 19, 2010
1 Skirt Steak, sliced diagonally across grain into thin strips
Sunday, October 17, 2010
Tuesday, September 28, 2010
Friday, September 24, 2010
- 1 tablespoon olive oil
- 1 cup finely chopped yellow onion
- 3 garlic cloves, minced
- 1/2 cup pinot grigio or other light white wine
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 3 cups finely shredded collard greens
- 2 cups finely shredded red swiss chard
- 2 teaspoons minced fresh thyme
- 5 cups chicken broth
- 2 cup dried Great Northern beans ( not sure exactly how much I had but was somewhere between 1 and 2 cups)
Prepare the dried beans:
Put beans in a medium sized pot filled with cold water. Bring to a gentle boil for 2 minutes then turn the heat off, cover the pot and allow them to remain in the water for 1 hour. Rinse and drain beans. Put back in pot with new water and bring to a boil, reduce heat and simmer for an hour or so, until tender.
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté for 5 minutes or until onion is tender. Add wine, pepper, and salt. Reduce heat; simmer 5 minutes or until liquid almost evaporates. Add greens, thyme, and broth. Cover, reduce heat, and simmer 8 minutes or until greens are tender. Add beans and serve.
Monday, September 20, 2010
- Preheat the oven to 425°. Brush a large oval baking dish with 1 tablespoon of olive oil. Arrange the tomato and eggplant slices in a single layer of overlapping concentric circles. Scatter the thyme sprigs on top and season with salt and pepper. Drizzle the remaining 3 tablespoons of olive oil over the top. Cover with foil and bake for about 30 minutes, or until the eggplant is barely tender and the tomatoes have exuded their juices.
- Uncover the gratin and bake for about 25 minutes longer, or until the juices have evaporated and the vegetables are very tender. Sprinkle the goat cheese on top and bake for about 10 minutes, or until lightly browned. Serve warm or at room temperature.
Tuesday, September 14, 2010
Monday, August 23, 2010
8 ounces sweet Italian turkey sausage,casings removed
1/2 cup chopped peeled carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 1/3 cups dried lentils
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon chopped fresh rosemary
2 1/2 cups (or more) water
1 pound Swiss chard (about 1 large bunch), thick stems and ribs cut away and discarded, leaves coarsely chopped
Sauté sausage in large deep nonstick skillet over medium-high heat until cooked through, about 6 minutes. Drain any excess fat from skillet. Add carrot, onion and garlic to skillet; sauté until vegetables begin to soften, about 5 minutes. Stir in lentils, bay leaf, fennel seeds and rosemary. Add 2 1/2 cups water and bring to boil. Reduce heat to medium-low, cover and simmer until lentils are almost tender, about 20 minutes.
Place Swiss chard atop lentils; cover and cook until lentils are tender and chard is wilted and tender, adding more water if mixture is dry, about 7 minutes. Stir to blend. Season with salt and pepper. Discard bay leaf.
Friday, August 20, 2010
Saturday, August 7, 2010
Thursday, August 5, 2010
Wednesday, August 4, 2010
Tuesday, August 3, 2010
Wednesday, July 14, 2010
Tuesday, July 13, 2010
I know I have been a little MIA recently.... 3 kids under the age of 4 have definitely kept me busy. I have to say I have been cooking just not getting to the part of posting the dishes. I am going to try to post a couple extra dishes this week. I have made some really great dinners if I must say so myself! Here is a vegetable side dish that I made for company 2 weeks ago. I served it with grilled sausage and a tossed salad.
Tuesday, June 22, 2010
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Sunday, June 20, 2010
Monday, June 14, 2010
I made the salad components and chopped the potatoes ahead of time so when it came time to get dinner started there was minimal work. All I had to do was season the chicken, put the potatoes on a baking sheet then right before serving everything, toss the salad.
Monday, June 7, 2010
I cannot get my 3 year old son to eat any dark leafy green vegetables (who blames him... I probably didn't eat them as a kid either!!) however I tried these chips and he ate the whole tray! They are delicious!! They are a MUST try!!
Tuesday, June 1, 2010
Wednesday, May 26, 2010
Tuesday, May 25, 2010
Monday, May 24, 2010
Wednesday, May 19, 2010
Cut squash in quarters and put in baking dish with 1/4 cut water. Bake for 45 minutes at 400 degess or until fork tender.
Remove pan from oven and cool until the squash can be handled.
Scrape the "spaghetti" strands from the shell with a fork.
Return to the baking dish. (Drain the water before putting the Spaghetti in pan.)
Mix 1 pound of ground turkey with:
1 tablespoon minced fresh sage
2 teaspoons fresh thyme leaves (no stems)
2 teaspoons crushed fresh rosemary
1/2 finely chopped onion
1 finely chopped clove of garlic
2 teaspoons Worcestershire Sauce
2 heaping tablespoons romano cheese
Salt and pepper to taste
1 egg, lightly beaten
Form into meatballs. Place on jellyroll pan sprayed with Olive Oil. Bake at 400 degrees along with the squash for about 30 minutes.
Saute in 1 tablespoon Olive Oil until softened:
1 clove of garlic
1/2 roughly chopped onion
1 small zucchini, chopped
3 or 4 white mushrooms, chopped
2 rough chopped tomatoes
Heat through and pour over Spaghetti squash, service with meatballs and a green salad.
Monday, May 17, 2010
Smoky Spanish style pan roast
1 pound small red new potatoes, halved
2 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 pound unpeeled large shrimp
1/4 pound Spanish chorizo, thinly sliced
1 pound green beans, trimmed
4 garlic cloves, chopped
1/2 cup pilsner beer
1/2 teaspoon Spanish smoked paprika
2 red bell peppers, cut into thin strips
1/4 cup fresh flat-leaf parsley leaves
1. Preheat oven to 400°.
2. Combine potatoes, oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large roasting pan, tossing well to coat potatoes. Arrange potatoes in a single layer, cut side down, in pan. Bake at 400° for 15 minutes or until potatoes are lightly browned.
3. While potatoes cook, peel shrimp, leaving tails intact. Devein shrimp, if desired. Set shrimp aside.
4. Stir chorizo, green beans, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper into pan. Bake at 400° for 10 minutes. Add beer, paprika, and bell pepper, scraping pan to loosen browned bits. Nestle shrimp into vegetable mixture. Bake at 400° for 10 minutes or until potatoes and green beans are tender and shrimp are done. Sprinkle with fresh parsley leaves.
Saturday, May 15, 2010
Recently I bought coconut oil because I read about it great health benefits so I have been trying to figure out ways to use it. Today I made oatmeal raisin cookies and substituted half the butter for coconut oil... they were delicious. You can hardly taste the coconut oil so if you are serving to people that don't like coconut, they will never know it is in there!
- rich in lauric acid (which is a medium-chain fatty acid found in mother's milk that supports a healthy metabolism)
- supports a healthy thyroid function & proper weight management
- known to promote smooth and supple skin
- can be used in place of other oils including butter
Wednesday, May 12, 2010
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Preheat oven to 450 degrees.
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
Remove casserole and turn oven down to 325 degrees.
Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms.
Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.