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.
Tuesday, May 11, 2010
This recipe comes from Healhty Green Kitchen (http://blog.healthy-green-lifestyle.com/spicy-garlic-shrimp-with-kale-and-quinoa.html)
For the quinoa:
1 cup quinoa
1 1/2 cups water
pinch of sea salt
Thoroughly rinse quinoa in a fine mesh strainer (this is important or it will be bitter). Place in an uncovered 1 quart pan with water and bring to a boil. Reduce heat to simmer and cover. Cook until all water is absorbed (about 20 minutes). Remove from heat and allow to sit in covered pot for 5 minutes before fluffing with a fork.
For the garlic shrimp with kale:
1 Tb. olive oil
1 Tb. butter
2 large garlic cloves, peeled and minced (use more if you really like garlic)
1/2 pound wild caught shrimp, preferably sustainably harvested
1-2 cups kale, chopped fine
1/2 cup tomato sauce juice from
1/2 lemon pinch or two of red pepper flakes
course sea salt
fresh parmesan cheese for serving-optional
In a large cast-iron skillet or other heavy-bottomed pan, heat the butter and olive oil. Add the garlic and saute for 1 minute, being careful so it doesn’t burn. Add the shrimp and kale and cook over medium heat for about 5 minutes until the shrimp have just turned pink and the kale is cooked through. Add tomato sauce and cook for another minute or so. Remove from the heat and add the lemon juice, red pepper flakes and salt. Taste and adjust seasonings, if necessary.
Serve over quinoa and sprinkle with fresh parmesan, if desired.
Monday, May 10, 2010
Preheat Oven to 350
Brown pork on both sides in skillet with 1T olive oil
Transfer to baking dish
Bake for 20 minutes per pound
Leeks, Walnuts and Goat's Cheese on Pasta (From All is Forgiven Move on by Janice Taylor)
Pasta - one lb. box - I used Conchiglie (shell shaped)
1 tablespoon butter
3 cloves garlic, chopped
2 large leeks, chopped
White wine, two splashes
3 ozs. goat's cheese
1/3 cup walnuts, shelled and shelled chopped into pieces
Toast Walnuts for 5 minutes at 375
Cook pasta per package instructions
While pasta is boiling in a large saucepan, melt the butter
Add garlic and leeks, saute for 4 to 5 minutes
Splash in the white wine
Cook until the wine has reduced
Add to cooked pasta
Crumble in goat's cheese and the walnuts
Stir and garnish with chopped green onions
Rhubarb Crisp with Walnut Topping ( from rhubarbinfo.com)
1/3 cup chopped walnuts
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 Tb granulated sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup softened butter
5 cups rhubarb, cut into 1" pieces - I had 1/2 pint of raspberries that I threw in as well
3/4 cup granulated sugar
Spread walnuts on baking sheet & bake in 375 oven for 5 minutes
In medium bowl, combine nuts, flour , rolled oats, brown and granulated sugars, cinnamon and nutmeg
Using a pastry blender or two knives, cut in butter until mixture is crumbly.
In large bowl, toss rhubarb with sugar
Arrange in even layer in buttered 8-in square baking dish
Sprinkle walnut topping evenly over rhubarb
Bake, uncovered, in 375 oven 35 minutes
Serve warm with vanilla ice cream
Sunday, May 9, 2010
I “made” Chicken Marbella from The Silver Palate Cookbook it is a recipe my Aunt Amy Haugh introduced to me over 10 years ago when it was a favorite of her small children!
Actually, I did all the prep work back on January 15, 2010 and put ½ of it in the freezer at the marinate stage. All that needed to be done today was to dump the frozen chicken out of the Ziploc bag into the crock pot, add the white wine and brown sugar and cook it all day. When I arrived home from work my house smelled like I had been cooking all day! I quickly roasted asparagus, cooked a basmati rice medley from Trade Joe’s and served it with some leftover yellow zucchini I had grilled this weekend. A home cooked meal after a long day at work that the whole family could enjoy, including my 13 month old daughter!
Chicken Marbella Recipe
2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on
1/2 head of garlic, peeled and finely puréed
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine
2 Tbsp fresh Italian parsley or cilantro, finely chopped
1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight. At this stage I separate it into 2 larger ziploc bags, ½ for now ½ for later!
2 Preheat oven to 350°F.
3 Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
5 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.