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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Sunday, January 30, 2011
Tuesday, January 25, 2011
Lasagna Bolognese
The bad part about gaining weight is that you get bigger. The good part is that you get to eat. This is a recipe for lasagna that is truly AMAZING. When I first read the recipe, I was skeptical -- white sauce instead of oodles of cheese? Believe me, it works.
Begin by preparing your meat sauce (this sauce is also good used anywhere you would use basic spaghetti sauce):
1 minced onion
1 minced carrot
1 minced celery
4 oz diced pancetta (or use bacon or smoked ham)
10 1/2 oz ground beef (we use deer meat)
Pinch ground cloves
3/4 cup beef broth
1 tablesoon tomato paste
1/2 cup cream
Melt the butter in a saucepan and saute the veges and bacon for a few minutes. Stir in meat and cloves, browning at high heat. Add broth, tomato paste, and salt and pepper to taste. Add enough water to the pot to cover the mixture. Continue cooking on low till the liquid is absorbed and you have a thick, smooth sauce (it will smell DELICIOUS). Turn off the heat and stir in the cream.
Now you are ready to make the actual lasagna. You will need:
Lasagna noodles to fit an 11x9 inch casserole -- use the no-boil noodles, or cook as the package directs.
1 small box frozen spinach -- thaw, drain, and squeeze out as much liquid as you can.
Prepare a bechamel sauce:
7 tablespoons butter
3/4 cup all-purpose flour
4 cups milk
grated nutmeg, salt, and pepper to taste
(Melt butter; whisk in flour till smooth. Gradually whisk in milk till smooth; cook over medium heat till the mixture becomes thickened and creamy. Season to taste.)
You will also need 1/2 cup grated Parmesan cheese.
Grease your baking dish and layer pasta - bechamel - ragu - cheese. Repeat layers to fill dish, finishing with a layer of pasta.
Bake at 350 - 375 degrees Fahrenheit for 30 minutes, or till heated through. Let sit a moment before cutting.
LASAGNA BOLOGNESE
(6 generous portions)
Begin by preparing your meat sauce (this sauce is also good used anywhere you would use basic spaghetti sauce):
RAGU ALLA BOLOGNESE
3 tablespoons butter1 minced onion
1 minced carrot
1 minced celery
4 oz diced pancetta (or use bacon or smoked ham)
10 1/2 oz ground beef (we use deer meat)
Pinch ground cloves
3/4 cup beef broth
1 tablesoon tomato paste
1/2 cup cream
Melt the butter in a saucepan and saute the veges and bacon for a few minutes. Stir in meat and cloves, browning at high heat. Add broth, tomato paste, and salt and pepper to taste. Add enough water to the pot to cover the mixture. Continue cooking on low till the liquid is absorbed and you have a thick, smooth sauce (it will smell DELICIOUS). Turn off the heat and stir in the cream.
***
Now you are ready to make the actual lasagna. You will need:
Lasagna noodles to fit an 11x9 inch casserole -- use the no-boil noodles, or cook as the package directs.
1 small box frozen spinach -- thaw, drain, and squeeze out as much liquid as you can.
Prepare a bechamel sauce:
7 tablespoons butter
3/4 cup all-purpose flour
4 cups milk
grated nutmeg, salt, and pepper to taste
(Melt butter; whisk in flour till smooth. Gradually whisk in milk till smooth; cook over medium heat till the mixture becomes thickened and creamy. Season to taste.)
You will also need 1/2 cup grated Parmesan cheese.
Grease your baking dish and layer pasta - bechamel - ragu - cheese. Repeat layers to fill dish, finishing with a layer of pasta.
Bake at 350 - 375 degrees Fahrenheit for 30 minutes, or till heated through. Let sit a moment before cutting.
Tuesday, June 29, 2010
Anniversary Pasta
... we should have taken a picture (it was gaw-geous, dahling), but we ate it instead.
Then we made it again the next week. And we still didn't take a picture.
VERMICELLI DI SCAMMARO
(Serves 2+ as main course, 4+ as side or first course)
1 tablespoon dark or golden raisins, soaked
6 tablespoons extra-virgin olive oil
1 clove garlic
2 anchovies
1 tablespoon capers
3/4 cup black olives
1 tablespoon minced pine nuts
3 tablespoons bread crumbs
14 oz vermicelli (thin spaghetti)
3 tablespoons chopped fresh parsley
This recipe works well prepared as a team. One person (for example, Dennis) actually cooks the pasta. The other (that would be Yours Truly) opens cans, chops nuts, measures ingredients, and eats all the olives that were left in the tin. Yes, all of them.
Cooking Together Is Fun, especially a special dinner for a special occasion. However, if you are a control-freak, as I happen to be, it sadly often becomes Tense and Frustrating instead. With that in mind, let me add another essential ingredient to the list:
A bottle of good wine
It can be white or red, whatever you like. It is very important to open the bottle before you get very far into recipe prep. Trust me, this will add enormously both to the fun of preparation and to the deliciousness of the final dish.
Once you get who does what sorted out, bring a pot of salted water to boil for pasta; cook al dente as directed on the box (about 7 minutes). Meanwhile, in another pan, heat olive oil and add the garlic, smashed and peeled but not minced. Sautee a minute or so till it smells AMAZING.
This is a good time to add some of the wine. This should be sipped slowly by the chef/sous chef, not added to the pot. You will want to add the anchovies to the pot, and mush them up as well as you can. Depending on how hungry you were before those first sips of wine, mashing the weird little pink fillets may seem delightfully funny. Or it may just seem gross. Trust me, the anchovies are an essential ingredient.
After they've cooked a minute, dump in the capers, olives, nuts, and raisins. (At this point, let me suggest using walnuts if the price sticker on the pine nuts at the grocery store gives you palpitations. We did -- it was awesome. Also, feel free to add more raisins if you like them. We are always a fan of adding more raisins.) Cook a few more minutes to let everything get all toasty and delicious, then fish out the garlic (if you are like us, you will then eat the crispy garlic. If that's a little too ... garlicky ... for you, feel free to just throw it away). Throw in those breadcrumbs and let them toast!
At this point, you may need a little more wine. Also, your pasta is probably about done. If both of these happen about the same time, please be CAREFUL as you drain the hot noodles and toss them in the beautiful, beautiful sauce.
This is an Italian sauce. No, there is not supposed to be more of it. There is enough sauce, and it will be DELICIOUS. Have it with meat and salad or all by its ownsome. With, of course, another glass of wine.
Then we made it again the next week. And we still didn't take a picture.
VERMICELLI DI SCAMMARO
(Serves 2+ as main course, 4+ as side or first course)
1 tablespoon dark or golden raisins, soaked
6 tablespoons extra-virgin olive oil
1 clove garlic
2 anchovies
1 tablespoon capers
3/4 cup black olives
1 tablespoon minced pine nuts
3 tablespoons bread crumbs
14 oz vermicelli (thin spaghetti)
3 tablespoons chopped fresh parsley
This recipe works well prepared as a team. One person (for example, Dennis) actually cooks the pasta. The other (that would be Yours Truly) opens cans, chops nuts, measures ingredients, and eats all the olives that were left in the tin. Yes, all of them.
Cooking Together Is Fun, especially a special dinner for a special occasion. However, if you are a control-freak, as I happen to be, it sadly often becomes Tense and Frustrating instead. With that in mind, let me add another essential ingredient to the list:
A bottle of good wine
It can be white or red, whatever you like. It is very important to open the bottle before you get very far into recipe prep. Trust me, this will add enormously both to the fun of preparation and to the deliciousness of the final dish.
Once you get who does what sorted out, bring a pot of salted water to boil for pasta; cook al dente as directed on the box (about 7 minutes). Meanwhile, in another pan, heat olive oil and add the garlic, smashed and peeled but not minced. Sautee a minute or so till it smells AMAZING.
This is a good time to add some of the wine. This should be sipped slowly by the chef/sous chef, not added to the pot. You will want to add the anchovies to the pot, and mush them up as well as you can. Depending on how hungry you were before those first sips of wine, mashing the weird little pink fillets may seem delightfully funny. Or it may just seem gross. Trust me, the anchovies are an essential ingredient.
After they've cooked a minute, dump in the capers, olives, nuts, and raisins. (At this point, let me suggest using walnuts if the price sticker on the pine nuts at the grocery store gives you palpitations. We did -- it was awesome. Also, feel free to add more raisins if you like them. We are always a fan of adding more raisins.) Cook a few more minutes to let everything get all toasty and delicious, then fish out the garlic (if you are like us, you will then eat the crispy garlic. If that's a little too ... garlicky ... for you, feel free to just throw it away). Throw in those breadcrumbs and let them toast!
At this point, you may need a little more wine. Also, your pasta is probably about done. If both of these happen about the same time, please be CAREFUL as you drain the hot noodles and toss them in the beautiful, beautiful sauce.
This is an Italian sauce. No, there is not supposed to be more of it. There is enough sauce, and it will be DELICIOUS. Have it with meat and salad or all by its ownsome. With, of course, another glass of wine.
Saturday, May 29, 2010
YUM CURRY
DH and I love curry -- especially spicy curry dishes -- and we have it quite often. We are trying to clean out our freezer before moving, so tonight we had a curry with the last of our frozen shrimp (probably won't be buying more anytime soon -- sigh). This recipe was very fast and easy to put together, and healthy too, so I thought I would share! I used serrano and jalapenos with seeds, so our curry was fairly spicy; if you use bell pepper, however, the curry won't be hot at all.
Don't be put off by the long ingredient list. If you use frozen shrimp, take them out to defrost. Start cooking the rice, then chop your vegetables and group them. As your pan heats, measure out your spices into a little bowl together, so you can add them all together -- the recipe will come together quickly, I promise!
The original recipe I found on some link from a BBC article, long lost. I have Americanized the ingredients and changed a few things to suit our taste, so I'm not going to feel bad about losing the source :) Let me know if you try it -- hope you enjoy it as much as I did!
SHRIMP & TOMATO CURRY (4 helpings)
1 tablespoon olive or vegetable oil
1 large onion, chopped
1/2 - 1 cup chopped pepper -- use bell or hot pepper(s) to your taste
3 tablespoons minced fresh ginger
4 - 5 cloves garlic, minced
SPICES: 1 teaspoon sugar, 1 teaspoon mustard seeds, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, 1 tablespoon garam masala (Indian spice mix -- I use a mix of cinnamon, coriander, cayenne pepper, cumin, turmeric, cardamom and a bit of fennel -- you can also buy it pre-mixed in the store)
2 teaspoons cider vinegar
1 can (28 oz) whole tomatoes -- chop tomatoes into chunks, but save the liquid!
Shrimp enough for 4 people -- about 3/4 lb (I use the frozen kind, thawed)
Thin slice butter
Heat oil in a large skillet or pan and add the onion and peppers. Sprinkle with salt to taste and cook 8 minutes or so, till the vegetables are soft and the onions begin to color. Stir in the ginger and garlic; cook another minute, till fragrant. Stir in the sugar and spices to mix evenly. Add the vinegar, tomatoes, and some of the liquid from the tomato can. Simmer 4 or 5 minutes to thicken the sauce. Stir in the shrimp; reduce heat to a lowish simmer and cook till the shrimp is hot; add water if it gets too thick. Stir in a thin slice of butter.
Serve over rice; if desired, garnish with chopped cilantro, yoghurt, or chutney.
We often make a similar curry with canned butter beans (sounds weird, tastes great, and is super cheap) -- check out the other recipes on the site as well!
Don't be put off by the long ingredient list. If you use frozen shrimp, take them out to defrost. Start cooking the rice, then chop your vegetables and group them. As your pan heats, measure out your spices into a little bowl together, so you can add them all together -- the recipe will come together quickly, I promise!
The original recipe I found on some link from a BBC article, long lost. I have Americanized the ingredients and changed a few things to suit our taste, so I'm not going to feel bad about losing the source :) Let me know if you try it -- hope you enjoy it as much as I did!
SHRIMP & TOMATO CURRY (4 helpings)
1 tablespoon olive or vegetable oil
1 large onion, chopped
1/2 - 1 cup chopped pepper -- use bell or hot pepper(s) to your taste
3 tablespoons minced fresh ginger
4 - 5 cloves garlic, minced
SPICES: 1 teaspoon sugar, 1 teaspoon mustard seeds, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, 1 tablespoon garam masala (Indian spice mix -- I use a mix of cinnamon, coriander, cayenne pepper, cumin, turmeric, cardamom and a bit of fennel -- you can also buy it pre-mixed in the store)
2 teaspoons cider vinegar
1 can (28 oz) whole tomatoes -- chop tomatoes into chunks, but save the liquid!
Shrimp enough for 4 people -- about 3/4 lb (I use the frozen kind, thawed)
Thin slice butter
Heat oil in a large skillet or pan and add the onion and peppers. Sprinkle with salt to taste and cook 8 minutes or so, till the vegetables are soft and the onions begin to color. Stir in the ginger and garlic; cook another minute, till fragrant. Stir in the sugar and spices to mix evenly. Add the vinegar, tomatoes, and some of the liquid from the tomato can. Simmer 4 or 5 minutes to thicken the sauce. Stir in the shrimp; reduce heat to a lowish simmer and cook till the shrimp is hot; add water if it gets too thick. Stir in a thin slice of butter.
Serve over rice; if desired, garnish with chopped cilantro, yoghurt, or chutney.
We often make a similar curry with canned butter beans (sounds weird, tastes great, and is super cheap) -- check out the other recipes on the site as well!
Thursday, February 11, 2010
I'm Not Short! I'm Just On the Short Side of Average!
It's true, y'all. Anyway I was trying to come up with a clever pun to introduce a recipe and that was the best I could come up with. FAIL.
This SHRIMP recipe was first prepared for my family by my Great-Aunt Jean, when we visited her and my Uncle Whit in Pensacola. I don't remember if we had it on the trip when I was 4-ish, or the trip when I was 11-ish. We did not prepare it often growing up (shrimp is expensive if you don't live next to the ocean!), but it was always a favourite. Now that I think of it, it's around Mardi Gras time, so something Creole should be appropriate, right?
This is pretty close to Aunt Jean's recipe, but I've made a few changes to suit our taste. Actually, I googled Shrimp Creole recipes, and people put ALL kinds of stuff in this. Chicken broth -- interesting. Mustard and bay -- might actually be worth a try. Bacon -- sure, if you want Shrimp Creole that tastes like bacon. I don't. Heavy cream -- s c a r y. This is a simple, fast, very fresh and clean-tasting version. It's not even really hot, unless you add lots of hot sauce. Which I did.
SHRIMP CREOLE
Serves: 4 (large helpings)
Preparation time: 35 - 45 minutes
1 tablespoon olive oil (or vegetable oil)
1 medium onion, chopped
2 stalks celery, chopped (you can totally leave this out if you don't have any)
1 large green bell pepper, chopped
2 - 3 cloves garlic, minced
Salt to taste
1 teaspoon sugar
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
Good shake or two (or three, or four) Tabasco sauce -- to taste
1 can (28 oz) diced tomatoes, with juice
1 can (8 oz) tomato sauce -- or use tomato paste and a little water
Large or jumbo frozen, peeled and deveined shrimp -- however much you think four people will eat (I always use less than the recipe calls for, because shrimp is freaking expensive).
1/2 cup good red wine
Heat oil in a big old pot. (If you have been married for less than a year, a big new pot is acceptable.) Add onion, celery, and bell pepper and cook until soft (about 7 minutes). Add garlic and cook another few seconds, till fragrant. Stir in sugar, chili powder, Worcestershire sauce, Tabasco, and tomatoes. Bring to a boil; simmer, uncovered, 15 - 25 minutes, or until it gets thick and saucy. (My aunt's recipe calls for thickening with cornstarch. I haven't bothered the past few times I've made this. Dinner survived beautifully.)
At this point, if you've forgotten to get your shrimp out of the freezer, you might want to run them under cold water until they don't stick together anymore.
Stir in thawed (or close enough) shrimp and wine. Up the heat a bit and cook another few minutes. That's another FEW minutes -- as in, 3 - 5 max. Any longer and you'll get Shrimp-Flavoured Chewing Gum Creole.
Serve over hot white rice, with plenty of Tabasco.
Fresh or frozen green beans -- not canned -- are a great accompaniment. Cornbread is also awesome.
This makes a beautiful dinner. Save the heavy cream for an awesome dessert!
This SHRIMP recipe was first prepared for my family by my Great-Aunt Jean, when we visited her and my Uncle Whit in Pensacola. I don't remember if we had it on the trip when I was 4-ish, or the trip when I was 11-ish. We did not prepare it often growing up (shrimp is expensive if you don't live next to the ocean!), but it was always a favourite. Now that I think of it, it's around Mardi Gras time, so something Creole should be appropriate, right?
This is pretty close to Aunt Jean's recipe, but I've made a few changes to suit our taste. Actually, I googled Shrimp Creole recipes, and people put ALL kinds of stuff in this. Chicken broth -- interesting. Mustard and bay -- might actually be worth a try. Bacon -- sure, if you want Shrimp Creole that tastes like bacon. I don't. Heavy cream -- s c a r y. This is a simple, fast, very fresh and clean-tasting version. It's not even really hot, unless you add lots of hot sauce. Which I did.
SHRIMP CREOLE
Serves: 4 (large helpings)
Preparation time: 35 - 45 minutes
1 tablespoon olive oil (or vegetable oil)
1 medium onion, chopped
2 stalks celery, chopped (you can totally leave this out if you don't have any)
1 large green bell pepper, chopped
2 - 3 cloves garlic, minced
Salt to taste
1 teaspoon sugar
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
Good shake or two (or three, or four) Tabasco sauce -- to taste
1 can (28 oz) diced tomatoes, with juice
1 can (8 oz) tomato sauce -- or use tomato paste and a little water
Large or jumbo frozen, peeled and deveined shrimp -- however much you think four people will eat (I always use less than the recipe calls for, because shrimp is freaking expensive).
1/2 cup good red wine
Heat oil in a big old pot. (If you have been married for less than a year, a big new pot is acceptable.) Add onion, celery, and bell pepper and cook until soft (about 7 minutes). Add garlic and cook another few seconds, till fragrant. Stir in sugar, chili powder, Worcestershire sauce, Tabasco, and tomatoes. Bring to a boil; simmer, uncovered, 15 - 25 minutes, or until it gets thick and saucy. (My aunt's recipe calls for thickening with cornstarch. I haven't bothered the past few times I've made this. Dinner survived beautifully.)
At this point, if you've forgotten to get your shrimp out of the freezer, you might want to run them under cold water until they don't stick together anymore.
Stir in thawed (or close enough) shrimp and wine. Up the heat a bit and cook another few minutes. That's another FEW minutes -- as in, 3 - 5 max. Any longer and you'll get Shrimp-Flavoured Chewing Gum Creole.
Serve over hot white rice, with plenty of Tabasco.
Fresh or frozen green beans -- not canned -- are a great accompaniment. Cornbread is also awesome.
This makes a beautiful dinner. Save the heavy cream for an awesome dessert!
Tuesday, January 26, 2010
I Always Avoid Posting
when I am not super happy. But since I don't have any thing enormously positive to share, and I don't want to drop off the face of the earth, it's Recipe Time! This is another one I cobbled together from different recipes. It's really good. You could probably modify it to fit the slow cooker as well ... This smells AMAZING, and it's really pretty too!. As always, spice measurements are approximate!
Couple handfuls chickpeas (about 1/2 - 2/3 cup)
1 teaspoon fat (from the chicken broth, or vegetable or olive oil)
1 large carrot, scrubbed and sliced into thick chunks
1/2 onion, chopped
1 1/2 teaspoons minced or grated fresh ginger
1 scant teaspoon ground cumin
1/4 teaspoon turmeric
Salt and black pepper
1 tablespoon tomato paste
2 cups broth -- I used homemade chicken stock
1/2 cup (ish) cooked, chopped chicken (I used leftovers from Saturday's dinner)
If using dried chickpeas, you can quick-soak them by bringing them to a boil in a pot of water, then simmering for an hour or two until they are almost tender. Otherwise, just use canned chickpeas (about 1/2 can, I guess) and skip the soaking part.
When ready to prepare soup, heat oil and saute onion and carrot 5-10 minutes, or till just about tender. Add ginger and spices; cook another minute or so, till fragrant. Stir in tomato paste and broth, then add chickpeas and chicken meat. Reduce heat, cover partway, and let simmer till everything is tender or until time for dinner. If you want more of a stew, use less broth and cook uncovered to thicken.
Really good served over couscous. When I have homemade chicken stock I like to cook the couscous in that instead of in water -- mm!
OK, I changed my mind. I DO have something enormously positive to share. Because even if I am not at a great place right now, God is faithful. We have a sure hope. As my mom says, "All shall be very well."
"How long, O Lord? Will you forget me forever?
How long will you hide your face from me?
How long must I take counsel in my soul
and have sorrow in my heart all the day?
How long shall my enemy be exalted over me?
Consider and answer me, O Lord my God--
Light up my eyes, lest I sleep the sleep of death,
lest my enemy say "I have prevailed over him,"
lest my foes rejoice because I am shaken.
But I have trusted in your steadfast love;
my heart shall rejoice in your salvation.
I will sing to the Lord,
because he has dealt bountifully with me."
(Psalm 13)
SOUP OF THE WEEK
Serves: 2+Couple handfuls chickpeas (about 1/2 - 2/3 cup)
1 teaspoon fat (from the chicken broth, or vegetable or olive oil)
1 large carrot, scrubbed and sliced into thick chunks
1/2 onion, chopped
1 1/2 teaspoons minced or grated fresh ginger
1 scant teaspoon ground cumin
1/4 teaspoon turmeric
Salt and black pepper
1 tablespoon tomato paste
2 cups broth -- I used homemade chicken stock
1/2 cup (ish) cooked, chopped chicken (I used leftovers from Saturday's dinner)
If using dried chickpeas, you can quick-soak them by bringing them to a boil in a pot of water, then simmering for an hour or two until they are almost tender. Otherwise, just use canned chickpeas (about 1/2 can, I guess) and skip the soaking part.
When ready to prepare soup, heat oil and saute onion and carrot 5-10 minutes, or till just about tender. Add ginger and spices; cook another minute or so, till fragrant. Stir in tomato paste and broth, then add chickpeas and chicken meat. Reduce heat, cover partway, and let simmer till everything is tender or until time for dinner. If you want more of a stew, use less broth and cook uncovered to thicken.
Really good served over couscous. When I have homemade chicken stock I like to cook the couscous in that instead of in water -- mm!
OK, I changed my mind. I DO have something enormously positive to share. Because even if I am not at a great place right now, God is faithful. We have a sure hope. As my mom says, "All shall be very well."
"How long, O Lord? Will you forget me forever?
How long will you hide your face from me?
How long must I take counsel in my soul
and have sorrow in my heart all the day?
How long shall my enemy be exalted over me?
Consider and answer me, O Lord my God--
Light up my eyes, lest I sleep the sleep of death,
lest my enemy say "I have prevailed over him,"
lest my foes rejoice because I am shaken.
But I have trusted in your steadfast love;
my heart shall rejoice in your salvation.
I will sing to the Lord,
because he has dealt bountifully with me."
(Psalm 13)
Sunday, January 17, 2010
Shrimp & Curry Pasta
Here's another "pantry recipe" that is different, healthy, and delicious. It comes together in fewer than 20 minutes, and tastes very light and fresh (despite the fact that all the ingredients come from a can or the freezer!).
SHRIMP & CURRY PASTA
Serves: 3 - 4 (depending on size of portions and whether you serve with a side dish)
2 cups (8 oz) penne (regular or whole-wheat)
2 tablespoons butter
1 smallish yellow onion, diced
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
Pinch crushed red pepper flakes
1 cup drained, diced tomatoes (1/2 a 14-oz can)
1 cup frozen green peas
8 oz frozen ready-cooked small shrimp, thawed
1/4 cup chopped fresh parsley (or use 2 tablespoons fresh basil, or add dried herb of choice)
Cook penne till al dente (see directions on package).
Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium heat. Add onion and saute 5 minutes, or till tender. Stir in spices and salt (if using dried parsley or another dried herb, add with spices) and cook 30 seconds, or till fragrant. Stir in pasta, peas, shrimp, tomatoes, fresh herbs if using, and the other 1 tablespoon of butter. Cook about 5 minutes longer, stirring, or till heated through. Serve at once.
NOTES: This is good with steamed broccoli or fresh green beans. Corn would be a good side dish, too. Frozen shrimp thaws in just a few minutes if you let it sit in cold tap water.
SHRIMP & CURRY PASTA
Serves: 3 - 4 (depending on size of portions and whether you serve with a side dish)
2 cups (8 oz) penne (regular or whole-wheat)
2 tablespoons butter
1 smallish yellow onion, diced
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
Pinch crushed red pepper flakes
1 cup drained, diced tomatoes (1/2 a 14-oz can)
1 cup frozen green peas
8 oz frozen ready-cooked small shrimp, thawed
1/4 cup chopped fresh parsley (or use 2 tablespoons fresh basil, or add dried herb of choice)
Cook penne till al dente (see directions on package).
Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium heat. Add onion and saute 5 minutes, or till tender. Stir in spices and salt (if using dried parsley or another dried herb, add with spices) and cook 30 seconds, or till fragrant. Stir in pasta, peas, shrimp, tomatoes, fresh herbs if using, and the other 1 tablespoon of butter. Cook about 5 minutes longer, stirring, or till heated through. Serve at once.
NOTES: This is good with steamed broccoli or fresh green beans. Corn would be a good side dish, too. Frozen shrimp thaws in just a few minutes if you let it sit in cold tap water.
Monday, January 11, 2010
Beans, Beans ...
After a wonderful time of worship and fellowship yesterday morning, I arrived home to discover that the chicken I had planned to cook for dinner was STILL not thawed, despite spending all night in the refrigerator. So instead, I turned to one of my favorite emergency recipes, Picadillo. This recipe is kind of a tradition in my parents' family. It comes together in 30 minutes from ingredients I almost always have on hand, but with the combination of sweet and spicy (not hot), it tastes different and delicious. Plus, it is super cheap and healthy!
Although the recipe calls for serving the picadillo with cornbread (use your favorite recipe -- I like this better over a cornbread with part flour and part cornmeal), it is also good served over brown rice. I like to serve with salad, cooked greens, or fruit salad (although I didn't yesterday, because that horrible chicken FROZE MY LETTUCE, how delightful).
PICADILLO WITH CORNBREAD (4 generous servings)
1 teaspoon olive oil
1 small onion, diced
2 bell peppers, diced (I use part red, part green, and some chile pepper if I have it)
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 - 1/2 teaspoon ground red (cayenne) pepper (more or less to taste)
1/4 teaspoon ground coriander
1 (14-oz) can tomato sauce (more or less as you like; I also often add canned diced tomatoes if I have 'em)
2 cans (15-oz) red kidney beans, undrained
1/2 cup raisins (more or less to taste)
Heat oil and cook onion and peppers till soft. Add garlic and spices, and cook 30 seconds till fragrant. Stir in tomatoes, beans, and raisins. Reduce heat and simmer 20 - 30 minutes, till thickened. Serve over wedges of your favorite cornbread recipe.
One of my mom's "emergency dinners" was Breakfast for Dinner -- I can remember lots of Sunday evenings when we had bacon, eggs, and toast, or maybe pancakes. I'm not a big Breakfast for Breakfast kind of girl, let alone for dinner, so I tend to rely on recipes like Picadillo or spaghetti Amatriciana. Being a disorganised sort of person, however, I can always use more ideas -- what is your go-to meal for those crazy days when The Plan goes out the window?
Although the recipe calls for serving the picadillo with cornbread (use your favorite recipe -- I like this better over a cornbread with part flour and part cornmeal), it is also good served over brown rice. I like to serve with salad, cooked greens, or fruit salad (although I didn't yesterday, because that horrible chicken FROZE MY LETTUCE, how delightful).
PICADILLO WITH CORNBREAD (4 generous servings)
1 teaspoon olive oil
1 small onion, diced
2 bell peppers, diced (I use part red, part green, and some chile pepper if I have it)
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 - 1/2 teaspoon ground red (cayenne) pepper (more or less to taste)
1/4 teaspoon ground coriander
1 (14-oz) can tomato sauce (more or less as you like; I also often add canned diced tomatoes if I have 'em)
2 cans (15-oz) red kidney beans, undrained
1/2 cup raisins (more or less to taste)
Heat oil and cook onion and peppers till soft. Add garlic and spices, and cook 30 seconds till fragrant. Stir in tomatoes, beans, and raisins. Reduce heat and simmer 20 - 30 minutes, till thickened. Serve over wedges of your favorite cornbread recipe.
One of my mom's "emergency dinners" was Breakfast for Dinner -- I can remember lots of Sunday evenings when we had bacon, eggs, and toast, or maybe pancakes. I'm not a big Breakfast for Breakfast kind of girl, let alone for dinner, so I tend to rely on recipes like Picadillo or spaghetti Amatriciana. Being a disorganised sort of person, however, I can always use more ideas -- what is your go-to meal for those crazy days when The Plan goes out the window?
Saturday, December 19, 2009
I didn't post Friday because I was fixing this for dinner ...
This is one of the best things we've had for dinner lately. Oh man, this was good. And since I followed Ashley's technique and read a couple recipes, then basically did my own thing, I am TOTALLY taking all of the credit for it! Don't be intimidated by the loooong ingredient list -- this is one of those recipes that basically uses half the spice drawer. It's really easy to make. And of course, feel free to change ingredients or quantities to suit your taste!
CHICKPEA POTATO CURRY
Serves: 2 plus extra for seconds or leftovers (maybe 3 full servings)
Time to make: 15 minutes prep + 30 minutes simmer
2 teaspoons vegetable oil
Pinch mustard seeds
1/2 large onion, chopped
2 cloves of garlic, minced
2 cloves of cloves (whole, not ground)
1/2 cinnamon stick
2 teaspoons fresh ginger, minced or grated
2 small jalapeno peppers, seeded and chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground red (cayenne) pepper
About 1 cup diced tomatoes (I used canned)
1 can chickpeas, drained
1 1/2 cups broth (I used low sodium chicken bouillon)
1 large or 2 smallish potatoes (Yukon gold or red), largeish dice
Fresh cilantro, optional
Heat oil in a nonstick pan. Cook mustard seeds until they pop. Add onion and cook 5 minutes or so. Add jalapenos, garlic, ginger, and spices; cook and stir another couple of minutes. Add tomatoes and cook another minute or so. Add chickpeas, broth, and diced potatoes. Bring to a simmer and let simmer 25 minutes uncovered, or until most of the liquid is gone.
Serve with brown rice and/or naan; garnish with fresh chopped cilantro if desired.
I also served with a frozen vegetable mix -- microwaved it with a few tablespoons of the cooking liquid from the chickpeas.
IN OTHER NEWS my husband had his LAST FINAL on Friday and is now done with his first semester of podiatry school! I am so pround of him! And also addicted to exclamation points, apparently!!! We are both looking forward to visitng our families for Christmas next week. And I am gleefully gloating over my successful Christmas shopping.
I may not post at all next week, since my parents have a horrible Internet connection (although my Mom seems to manage beautifully). If not, I wish everyone a very happy Christmas.
CHICKPEA POTATO CURRY
Serves: 2 plus extra for seconds or leftovers (maybe 3 full servings)
Time to make: 15 minutes prep + 30 minutes simmer
2 teaspoons vegetable oil
Pinch mustard seeds
1/2 large onion, chopped
2 cloves of garlic, minced
2 cloves of cloves (whole, not ground)
1/2 cinnamon stick
2 teaspoons fresh ginger, minced or grated
2 small jalapeno peppers, seeded and chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground red (cayenne) pepper
About 1 cup diced tomatoes (I used canned)
1 can chickpeas, drained
1 1/2 cups broth (I used low sodium chicken bouillon)
1 large or 2 smallish potatoes (Yukon gold or red), largeish dice
Fresh cilantro, optional
Heat oil in a nonstick pan. Cook mustard seeds until they pop. Add onion and cook 5 minutes or so. Add jalapenos, garlic, ginger, and spices; cook and stir another couple of minutes. Add tomatoes and cook another minute or so. Add chickpeas, broth, and diced potatoes. Bring to a simmer and let simmer 25 minutes uncovered, or until most of the liquid is gone.
Serve with brown rice and/or naan; garnish with fresh chopped cilantro if desired.
I also served with a frozen vegetable mix -- microwaved it with a few tablespoons of the cooking liquid from the chickpeas.
IN OTHER NEWS my husband had his LAST FINAL on Friday and is now done with his first semester of podiatry school! I am so pround of him! And also addicted to exclamation points, apparently!!! We are both looking forward to visitng our families for Christmas next week. And I am gleefully gloating over my successful Christmas shopping.
I may not post at all next week, since my parents have a horrible Internet connection (although my Mom seems to manage beautifully). If not, I wish everyone a very happy Christmas.
Monday, December 14, 2009
The Bread Blog
Complete with pictures, mostly courtesy of my Dear Husband :)
Neither DH nor I are a big fan of what we call "gummi bread" (the cheap sandwich bread you buy at the store). However, we wince a little at the thought of paying $3 or more for a loaf of the good stuff. Ergo, I make bread most weeks. The process is a little involved, but after the first loaf or two it really isn't difficult. My usual recipe is a very simple bread -- using whole wheat and rye flour give it more nutritional value and flavour, and baking it at home gives it an amazing crust. You can whip it up in a heavy-duty stand mixer if you have one, but there is something deeply satisfying about thumping into a fragrant, elastic mass of dough.
Start the bread the day before you plan to bake it. Mix up the sponge (kind of a cheater's sourdough starter) and let it sit overnight. The next day, expect to spend about 4 to 5 hours shaping, rising, and baking the bread.
HEARTY COUNTRY BREAD
DAY ONE: SPONGE
This is the easy part!
1/2 teaspoon dry yeast
1 cup warm (not hot) water
1 cup bread flour
1 cup whole-wheat flour
In a really big mixing bowl, stir yeast and water to dissolve. Stir in flour. Cover with plastic wrap or a lid and let sit at room temperature at least 5 hours—I find it is easiest to mix in the evening and let rise overnight.
In the morning, it will smell AMAZING and yeasty and look sort of bubbly like this:
DAY TWO: DOUGH
3 cups bread flour
½ cup rye flour
1 1/3 cups warm water
2 tablespoons honey or molasses
2 teaspoons salt
Dump all ingredients in on top of the sponge from last night. (NOTE: I usually dissolve the salt and honey or molasses IN the water, as shown above, so that it mixes more evenly. My bread flour canister contains bread flour, not poison. And there is no hot sauce in this recipe!)
Mix well -- it will be pretty stiff. I mix it in with my hands and then go straight to kneading the dough, right in the bowl, to make cleanup easier. Knead for 10 minutes or so till elastic—you may knead in ½ cup or more of additional bread flour. The dough should hold its shape like this:
Let rise at least two hours, till tripled in size, like this:
When dough has risen, spray a baking sheet. Form the dough into a sort of oblong football shape: gently spread it out, bring the "sides" in to the middle and pinch, then turn over so the seam is on bottom (try not to deflate it too much—handle gently) on the sheet. Cover with plastic wrap and let rise till almost doubled in size, 45 minutes to 1 ½ hour:
Meanwhile, move oven racks so that one rack is in the lower middle position and the other rack is below it. On the lowest rack, place an old baking dish or something (to hold water). Have some water heating on the stove or in the microwave. AND TURN THE OVEN ON TO 450deg F!
When bread is risen, slide the baking sheet with the bread onto the upper oven rack. QUICKLY and CAREFULLY pour about 2 cups hot water into the old tray underneath it and close the oven door. All that exciting steam helps the bread develop that fantastic crust.
Bake 35 to 40 minutes. Crust should be quite dark. Turn the oven off, open the door, and let sit for 10 minutes. Remove bread and let cool at room temperature before slicing (if you don’t wait at least an hour it will be gummy).
YUM.
A few more notes:
This recipe is from this amazing cookbook. You should buy it! You can play around with the proportions of wheat, white, and rye flours, as long as you keep the total amount of flour the same. If you aren't familiar with rye flour, it gives the bread a wonderful, deep sort of flavour, AND it is PURPLE! Well, okay, really more of a lavender-grey. But still. Try it if you can find it. DO use bread flour instead of all-purpose flour. It is not too hard to find and really improves the texture of the finished bread.
Tuesday, November 24, 2009
Comfort Food
I am so tired. I am so, so tired. I am so tired I do not even have energy to manufacture even the tiniest fit of Drama Drama to add a bit of black fizz to the mundanity. It is File Audit week at work, otherwise known as Eff All You, We Are Spending The Whole Day Reciting Rows And Rows Of Tiny Little Numbers And We Do Not Have The Mental Energy To Handle Your Urgent File Requests Or Loan Deadlines Week. I have about as much energy as the soggy dead worms that I did not avoid stepping on this morning.
So I am going to be lazy and give you a recipe. A slow cooker recipe no less. I used a recipe from a neat cookbook I found at the library ... sort of ... except that I pretty much changed everything in the recipe except the title. Eg, the original receipt calls for making meatballs out of ground lamb. Which would probably be delicious, but ground lamb is not really happening in our kitchen! But what I fixed was good, so I'll give you that.
SLOW COOKER MOROCCAN STEW
Serves: 2 (very hungry people)
Somewhat more than 1/2 lb pork roast or stew meat, cut in nice big chunks
1/2 small onion, chopped
2 cloves garlic, minced
To taste: ground coriander, cumin, red pepper, nutmeg, cinnamon, and black pepper
1 cup canned diced tomatoes, with liquid
Small handful dried apricots, chopped
Small handful raisins
If desired, brown meat, onion, garlic, and spices in a skillet in some oil. Whether you brown it or not, dump all the ingredients in the slow cooker and cook on LOW all day (or 7 to 9 hours) till tender. Serve with couscous.
This would probably be very delicious if you made meatballs (I would put some of the seasoning in the meatballs, and some breadcrumbs and maybe an egg) and browned them, and then added the tomatoes and fruit. Bell pepper would probably also be good if you had it to hand. The original recipe called for dried currants as well as for apricots and raisins but there I am only willing to buy so much dried fruit.
So I am going to be lazy and give you a recipe. A slow cooker recipe no less. I used a recipe from a neat cookbook I found at the library ... sort of ... except that I pretty much changed everything in the recipe except the title. Eg, the original receipt calls for making meatballs out of ground lamb. Which would probably be delicious, but ground lamb is not really happening in our kitchen! But what I fixed was good, so I'll give you that.
SLOW COOKER MOROCCAN STEW
Serves: 2 (very hungry people)
Somewhat more than 1/2 lb pork roast or stew meat, cut in nice big chunks
1/2 small onion, chopped
2 cloves garlic, minced
To taste: ground coriander, cumin, red pepper, nutmeg, cinnamon, and black pepper
1 cup canned diced tomatoes, with liquid
Small handful dried apricots, chopped
Small handful raisins
If desired, brown meat, onion, garlic, and spices in a skillet in some oil. Whether you brown it or not, dump all the ingredients in the slow cooker and cook on LOW all day (or 7 to 9 hours) till tender. Serve with couscous.
This would probably be very delicious if you made meatballs (I would put some of the seasoning in the meatballs, and some breadcrumbs and maybe an egg) and browned them, and then added the tomatoes and fruit. Bell pepper would probably also be good if you had it to hand. The original recipe called for dried currants as well as for apricots and raisins but there I am only willing to buy so much dried fruit.
Wednesday, October 28, 2009
Another Apple Cake
I do not post on days that i am feeling sorry for myself. I take care of that well enough without needing to invite the rest of the world to help me out.
So, here is a recipe for you! A really sweet coworker brought this apple cake to work Tuesday and it is SUPER YUMMY. It was a great day for it too because I had another Wardrobe FAIL and didn't have time for breakfast. I am going to make this for the Reformation Party Saturday (along with my awesome costume!!). Mrs. C--- served the cake with caramel sauce but I am just going to get some cool whip, because the cake itself is moist and rich and doesn't need a lot of pointless sweet. She also used Splenda brown sugar mix in the cake, which I would totally do if I had the money, but I don't.
I have cut the recipe in half for an 8-inch pan. Double it to make a 9 by 13 pan.
APPLE CAKE
Heat oven to 350 degrees F. Grease an 8" baking dish.
Whisk together:
1 cup sugar
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
In a separate bowl, beat together:
1 egg
1 teaspoon vanilla extract
2 cups fine-chopped apple
1/4 cup cooking oil
Combine two mixtures and beat just till well mixed. Pour into greased dish.
Sprinkle batter with 1/4 cup packed brown sugar mixed with 1 1/2 teaspoons Tones Cinnamon Maple Sprinkle (Mrs C--- got the recipe when she worked at the Tones Spice Factory, which is not far from where I live!). Bake for 1 hour.
Optional: Sprinkle with halved or chopped walnuts before baking.
Serve with whipped cream or Cool Whip, or Caramel Sauce if you have to.
This is one recipe that probably would NOT be improved with the addition of half a cup of hot sauce.
So, here is a recipe for you! A really sweet coworker brought this apple cake to work Tuesday and it is SUPER YUMMY. It was a great day for it too because I had another Wardrobe FAIL and didn't have time for breakfast. I am going to make this for the Reformation Party Saturday (along with my awesome costume!!). Mrs. C--- served the cake with caramel sauce but I am just going to get some cool whip, because the cake itself is moist and rich and doesn't need a lot of pointless sweet. She also used Splenda brown sugar mix in the cake, which I would totally do if I had the money, but I don't.
I have cut the recipe in half for an 8-inch pan. Double it to make a 9 by 13 pan.
APPLE CAKE
Heat oven to 350 degrees F. Grease an 8" baking dish.
Whisk together:
1 cup sugar
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
In a separate bowl, beat together:
1 egg
1 teaspoon vanilla extract
2 cups fine-chopped apple
1/4 cup cooking oil
Combine two mixtures and beat just till well mixed. Pour into greased dish.
Sprinkle batter with 1/4 cup packed brown sugar mixed with 1 1/2 teaspoons Tones Cinnamon Maple Sprinkle (Mrs C--- got the recipe when she worked at the Tones Spice Factory, which is not far from where I live!). Bake for 1 hour.
Optional: Sprinkle with halved or chopped walnuts before baking.
Serve with whipped cream or Cool Whip, or Caramel Sauce if you have to.
This is one recipe that probably would NOT be improved with the addition of half a cup of hot sauce.
Friday, October 16, 2009
Southern Girl Bread
I am a Southern girl. I have many failings, but I say "Yes, ma'am" and I know how to make biscuits and cornbread. I am branching out now and trying exciting things with yeast sponges and rye flour, but these two quick breads are still made frequently in the Pritzel household. Both take about 30 minutes from start to finish. Hot, fluffy biscuits go with ANY meal, and golden cornbread is the perfect accompaniment to soup or chili.
The biscuits are from a Jeff Smith cookbook and are so delicious that my mom actually abandoned her mama's recipe for this one. The trick with biscuits is to use buttermilk and a light hand; if you mess around with the dough too much, it will be tough instead of tender. I think it's the acid in the buttermilk that helps make the biscuits so soft and delicious, because they aren't as good with plain milk. In a pinch, use plain yogurt (whole or lowfat, not fat free). You can even use milk that has gone a bit sour (scary!).
The cornbread recipe, on the other hand, is from my great-grandmother. It is true Southern cornbread, not a bit sweet and (if you use cast iron, like you're supposed to!) has a great crackly crust. It will make men fall in love with you ;)
BISCUITS
Small batch: serves 4-ish
1 cup + 1 tablespoon all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon soda
1/4 cup shortening or cold butter
1/2 cup buttermilk
Heat oven to 500 degrees F. (YES, THAT HOT). If you are making super amazing deluxe Southern biscuits, grease a cast iron skillet LIBERALLY with Crisco and set it in the oven to heat. Otherwise, just grease a cookie sheet.
Combine dry ingredients (sifting the flour isn't really necessary, GASP). Cut in the cold butter (use a pastry blender, or just a couple knives) till it is cut up evenly in the flour--it should look pebbly, like coarse crumbs. Pour in the buttermilk and mix JUST TILL COMBINED with a fork. DO NOT overmix. The dough will be pretty darn sticky.
Turn the mess out onto a generously floured surface. If you must, knead it only a couple of times, then pat the dough out gently till it is about 3/4 inch thick. Cut out with a biscuit cutter (I use a tomato paste can with both ends cut off--another family tradition).
If you heated a cast iron skillet, plop those biscuits into the hot fat, let them sizzle for a second, and then turn them in the pan. They will puff and start to get golden. Place the biscuits close to one another, with their sides touching, so that they will rise higher. Bake them for 12 to 15 minutes or until golden and as done as you like. These are best served HOT with plenty of butter and honey or (to be truly Southern) sorghum.
CORNBREAD
Serves about 4; enough for one small cast iron skillet. Double for a large (10 or 12 inch) skillet.
1 cup yellow cornmeal
1 and 1/2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/2 teaspoon baking soda
1 egg
2 tablespoons vegetable oil (I'm not Southern enough to save bacon grease, but if you are, use that)
Heat oven to 500 degrees. LIBERALLY grease a cast iron skillet with Crisco. It is almost impossible to use too much Crisco. Set the skillet in the oven to heat up.
Whisk together the cornmeal, baking powder, and salt. In a separate bowl, mix the buttermilk, egg, oil, and soda. Stir the two together to make a very wet batter. Carefully pour into the hot skillet and bake for at least 15 minutes, till a knife stuck in the centre comes out clean. NOTHING is better with soup or with beans 'n' greens than this.
I suppose you could make the cornbread in a plain old baking dish sprayed with cooking spray, but what would be the point??
The biscuits are from a Jeff Smith cookbook and are so delicious that my mom actually abandoned her mama's recipe for this one. The trick with biscuits is to use buttermilk and a light hand; if you mess around with the dough too much, it will be tough instead of tender. I think it's the acid in the buttermilk that helps make the biscuits so soft and delicious, because they aren't as good with plain milk. In a pinch, use plain yogurt (whole or lowfat, not fat free). You can even use milk that has gone a bit sour (scary!).
The cornbread recipe, on the other hand, is from my great-grandmother. It is true Southern cornbread, not a bit sweet and (if you use cast iron, like you're supposed to!) has a great crackly crust. It will make men fall in love with you ;)
BISCUITS
Small batch: serves 4-ish
1 cup + 1 tablespoon all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon soda
1/4 cup shortening or cold butter
1/2 cup buttermilk
Heat oven to 500 degrees F. (YES, THAT HOT). If you are making super amazing deluxe Southern biscuits, grease a cast iron skillet LIBERALLY with Crisco and set it in the oven to heat. Otherwise, just grease a cookie sheet.
Combine dry ingredients (sifting the flour isn't really necessary, GASP). Cut in the cold butter (use a pastry blender, or just a couple knives) till it is cut up evenly in the flour--it should look pebbly, like coarse crumbs. Pour in the buttermilk and mix JUST TILL COMBINED with a fork. DO NOT overmix. The dough will be pretty darn sticky.
Turn the mess out onto a generously floured surface. If you must, knead it only a couple of times, then pat the dough out gently till it is about 3/4 inch thick. Cut out with a biscuit cutter (I use a tomato paste can with both ends cut off--another family tradition).
If you heated a cast iron skillet, plop those biscuits into the hot fat, let them sizzle for a second, and then turn them in the pan. They will puff and start to get golden. Place the biscuits close to one another, with their sides touching, so that they will rise higher. Bake them for 12 to 15 minutes or until golden and as done as you like. These are best served HOT with plenty of butter and honey or (to be truly Southern) sorghum.
CORNBREAD
Serves about 4; enough for one small cast iron skillet. Double for a large (10 or 12 inch) skillet.
1 cup yellow cornmeal
1 and 1/2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/2 teaspoon baking soda
1 egg
2 tablespoons vegetable oil (I'm not Southern enough to save bacon grease, but if you are, use that)
Heat oven to 500 degrees. LIBERALLY grease a cast iron skillet with Crisco. It is almost impossible to use too much Crisco. Set the skillet in the oven to heat up.
Whisk together the cornmeal, baking powder, and salt. In a separate bowl, mix the buttermilk, egg, oil, and soda. Stir the two together to make a very wet batter. Carefully pour into the hot skillet and bake for at least 15 minutes, till a knife stuck in the centre comes out clean. NOTHING is better with soup or with beans 'n' greens than this.
I suppose you could make the cornbread in a plain old baking dish sprayed with cooking spray, but what would be the point??
Friday, October 9, 2009
Spicy Lentil Stew
DH thought this tasted like lentil chili. I prepped the veges last night, then popped them in the slow cooker with everything else this morning and let it cook all day. Add some cornbread and YUM -- the perfect dinner for a chilly Friday. The recipe is a hodgepodge of several I found online, so I am totally taking the credit for it.
You could definitely make this on the stovetop. For a vegetarian version, just use vegetable broth, or water, or white wine instead of the chicken broth.
SPICY LENTIL STEW
Prep Time: 15 minutes, plus 8 hours to cook
Serves: 4
Ingredients:
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, chopped
1 teaspoon crushed red pepper
1 clove garlic, minced
1 teaspoon curry powder
1/2 teaspoon cumin
1 teaspoon cayenne pepper or chili powder
1 large red or golden potato, cut in large chunks
1 cup dry lentils (I used the brown kind that are easiest to find)
1 cup chicken broth
1 cup canned crushed tomatoes
1 - 2 cups water
Directions:
Heat the oil in a saucepan. Add the carrots, onions, crushed red pepper, and salt and black pepper to taste. Cook for 5 minutes or so until soft. Stir in the garlic and spices for 30 seconds until fragrant.
Dump everything into the slow cooker and cook on "low" all day long. It will end up thick and spicy and delicious.
NOTE: This is, indeed, quite hot. If that intimidates you, just omit the red pepper or some of the cayenne. Or if you are like me, you may like to add half a teaspoon of Tabasco to your bowl. Either way is delicious :)
You could definitely make this on the stovetop. For a vegetarian version, just use vegetable broth, or water, or white wine instead of the chicken broth.
SPICY LENTIL STEW
Prep Time: 15 minutes, plus 8 hours to cook
Serves: 4
Ingredients:
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, chopped
1 teaspoon crushed red pepper
1 clove garlic, minced
1 teaspoon curry powder
1/2 teaspoon cumin
1 teaspoon cayenne pepper or chili powder
1 large red or golden potato, cut in large chunks
1 cup dry lentils (I used the brown kind that are easiest to find)
1 cup chicken broth
1 cup canned crushed tomatoes
1 - 2 cups water
Directions:
Heat the oil in a saucepan. Add the carrots, onions, crushed red pepper, and salt and black pepper to taste. Cook for 5 minutes or so until soft. Stir in the garlic and spices for 30 seconds until fragrant.
Dump everything into the slow cooker and cook on "low" all day long. It will end up thick and spicy and delicious.
NOTE: This is, indeed, quite hot. If that intimidates you, just omit the red pepper or some of the cayenne. Or if you are like me, you may like to add half a teaspoon of Tabasco to your bowl. Either way is delicious :)
Monday, September 28, 2009
BELATED LO MEIN
Alas, I did not post on Friday. I was depressed. Downcast. Despairing. Such is the life of Emily. DH and I had a marvellous, refreshing weekend and I am happy until the next morose episode.
As an apology, you get another Recipe. DH and I had this for dinner tonight and last week, too (anyone want to share what ELSE you can make with Napa cabbage?). YUM. The recipe is from The America's Test Kitchen Family Cookbook (the "Best Recipe") people. While I'm on it, I would definitely recommend this as one of the best basic, all-purpose, household recipe books you can buy. There is GOOD FOOD in here, all of the basics and more exotic flavours as well. NOT ONE recipe calls for tinned cream soup, yet the ingredients are easily found even at the supermarket in Union City, TN. A decently experienced cook will have no trouble with the recipes. The only thing I don't like about this cookbook is that the ring binding is a funny shape that makes it hard to turn the pages. SO WORTH IT.
Without further ado, I give you
LO MEIN
Prep Time: less than 20 minutes, plus time to heat water for noodles
Serves: 4 (side dish)
Ingredients:
8 oz spaghetti or thin spaghetti
1 tablespoon sesame oil
1/2 cup low-sodium chicken broth (or veg broth)
3 tablespoons soy sauce
3 tablespoons oyster sauce
2 tablespoons vegetable oil (or less, if you use cooking spray)
1/2 small onion, minced
6-8 oz mushrooms, washed and sliced
1 small head Napa cabbage, sliced crossways 1/4 inch thick
1 bell pepper (red, green, or yellow), seeded and sliced thin
1 tablespoon minced ginger
2 cloves garlic, minced
Directions:
Boil water and cook the spaghetti till tender (NOT al dente). Drain, and toss with the sesame oil.
In a small bowl or measuring cup, mix broth, soy sauce, and oyster sauce.
Heat oil in a large skillet over high heat, till shimmering. Add the mushrooms onions and cook till browned and softened. Stir in cabbage and bell pepper; cook 2 or 3 minutes to wilt. Stir in ginger and garlic and cook 30 seconds more. It will smell AMAZING.
Dump all this back into the empty noodle pot, with the noodles. Toss and heat till the noodles are warm. THEN EAT IT. SO DELICIOUS.
Recipe Notes:
You can find oyster sauce and sesame oil in the international aisle -- usuallly right next to the soy sauce. If you are really lucky, maybe your market will have fresh Chinese egg noodles, which you can use instead (12 oz, cooked for just 2 minutes, drained, and rinsed, then tossed with the oil). Oyster sauce smells nasty, but it really makes the sauce delicious, so go ahead and dump it in there!
You will have gingerroot left over. I like to chop it into inch-long chunks and freeze it. It is actually really easy to mince frozen ginger.
If you are a vegecarboholic like I am this stuff is great by itself, but if you need protein, pork or dark meat chicken are yummy along with.
As an apology, you get another Recipe. DH and I had this for dinner tonight and last week, too (anyone want to share what ELSE you can make with Napa cabbage?). YUM. The recipe is from The America's Test Kitchen Family Cookbook (the "Best Recipe") people. While I'm on it, I would definitely recommend this as one of the best basic, all-purpose, household recipe books you can buy. There is GOOD FOOD in here, all of the basics and more exotic flavours as well. NOT ONE recipe calls for tinned cream soup, yet the ingredients are easily found even at the supermarket in Union City, TN. A decently experienced cook will have no trouble with the recipes. The only thing I don't like about this cookbook is that the ring binding is a funny shape that makes it hard to turn the pages. SO WORTH IT.
Without further ado, I give you
LO MEIN
Prep Time: less than 20 minutes, plus time to heat water for noodles
Serves: 4 (side dish)
Ingredients:
8 oz spaghetti or thin spaghetti
1 tablespoon sesame oil
1/2 cup low-sodium chicken broth (or veg broth)
3 tablespoons soy sauce
3 tablespoons oyster sauce
2 tablespoons vegetable oil (or less, if you use cooking spray)
1/2 small onion, minced
6-8 oz mushrooms, washed and sliced
1 small head Napa cabbage, sliced crossways 1/4 inch thick
1 bell pepper (red, green, or yellow), seeded and sliced thin
1 tablespoon minced ginger
2 cloves garlic, minced
Directions:
Boil water and cook the spaghetti till tender (NOT al dente). Drain, and toss with the sesame oil.
In a small bowl or measuring cup, mix broth, soy sauce, and oyster sauce.
Heat oil in a large skillet over high heat, till shimmering. Add the mushrooms onions and cook till browned and softened. Stir in cabbage and bell pepper; cook 2 or 3 minutes to wilt. Stir in ginger and garlic and cook 30 seconds more. It will smell AMAZING.
Dump all this back into the empty noodle pot, with the noodles. Toss and heat till the noodles are warm. THEN EAT IT. SO DELICIOUS.
Recipe Notes:
You can find oyster sauce and sesame oil in the international aisle -- usuallly right next to the soy sauce. If you are really lucky, maybe your market will have fresh Chinese egg noodles, which you can use instead (12 oz, cooked for just 2 minutes, drained, and rinsed, then tossed with the oil). Oyster sauce smells nasty, but it really makes the sauce delicious, so go ahead and dump it in there!
You will have gingerroot left over. I like to chop it into inch-long chunks and freeze it. It is actually really easy to mince frozen ginger.
If you are a vegecarboholic like I am this stuff is great by itself, but if you need protein, pork or dark meat chicken are yummy along with.
Wednesday, September 16, 2009
CHOCOLATE
I am late posting, so I'm giving you chocolate in an attempt to buy your forgiveness. Also because my Mom asked for the recipe for Truffles. OH WOW these are good. And super easy to make, too! One of my speeches in my college Public Speaking Class was on making truffles. I thought I was going to pass out giving the speech. So, don't look for me on the Food Network!
CHOCOLATE TRUFFLES
Ingredients:
1 lb good quality chocolate
1 cup heavy cream
2 - 3 tablespoons Kahlua, Grand Marnier, or liqueur of your choice
Cocoa powder
Directions:
Chop 1 lb chocolate into little tiny bits. Use dark chocolate, milk chocolate, or a combination -- whatever suits you! Do go ahead and spring for the really good stuff, though. No Nestle or Hershey's allowed. Resist the temptation to sample too much of the chocolate, though. Alternatively, just go ahead and buy 2lb of chocolate and plan to eat half while you are baking!
Meanwhile, bring 1 cup heavy cream to a simmer in a heavy-bottomed saucepan. Don't boil it!
When the cream is hot, pour it over the chopped chocolate (hopefully you have put the chocolate into a heat-proof bowl of some sort). Pour in 2 to 3 tablespoons flavouring of your choice. Liqueurs like Kahlua and Grand Marnier are great, or you can be boring and use vanilla extract or something like that. Let it all sit without stirring for a couple minutes, so the chocolate goes all melty. Then whisk the mixture until it is smooth. If you chopped your chocolate too coarse, or if your cream cools too fast, you may end up with lumps of chocolate that don't melt. That's ok -- just dump it all into the heavy saucepan (or a double boiler, if you have one) and heat GENTLY just until the chocolate melts smoothly.
Chill this fabulous, gooey stuff (or, if you are French, ganache) until it is thick enough that you can scoop it. At this point you are ready to shape your truffles!
For BASIC TRUFFLES, have ready some cocoa powder. I also like to put the finished truffles in paper mini muffin cups -- they are cute and help cut down on mess. Alternatively, a cookie sheet lined with waxed paper works.
To shape the truffles, scoop the ganache (or, in English, yummy chocolate cream) with a spoon and shape into round, truffly shapes. Roll these in PLENTY of cocoa powder, to reduce melting onto fingers, and plop into the lovely little muffin cups.
If you want to get fancy, you can also dip the truffles into melted chocolate (this is called enrobing, and it works better if you chill the shaped ganache until it is quite hard). Then you can get creative with white chocolate zigzags, crushed peppermint, nuts, or whatever crazy delicious topping you can think of.
Store the finished truffles in the refrigerator (although you may want to let them sit our 10 or 15 minutes before you plan to eat them. If you can wait that long!).
And remember ... IF YOU LOVE SOMEONE, GIVE THEM CHOCOLATE.
CHOCOLATE TRUFFLES
Ingredients:
1 lb good quality chocolate
1 cup heavy cream
2 - 3 tablespoons Kahlua, Grand Marnier, or liqueur of your choice
Cocoa powder
Directions:
Chop 1 lb chocolate into little tiny bits. Use dark chocolate, milk chocolate, or a combination -- whatever suits you! Do go ahead and spring for the really good stuff, though. No Nestle or Hershey's allowed. Resist the temptation to sample too much of the chocolate, though. Alternatively, just go ahead and buy 2lb of chocolate and plan to eat half while you are baking!
Meanwhile, bring 1 cup heavy cream to a simmer in a heavy-bottomed saucepan. Don't boil it!
When the cream is hot, pour it over the chopped chocolate (hopefully you have put the chocolate into a heat-proof bowl of some sort). Pour in 2 to 3 tablespoons flavouring of your choice. Liqueurs like Kahlua and Grand Marnier are great, or you can be boring and use vanilla extract or something like that. Let it all sit without stirring for a couple minutes, so the chocolate goes all melty. Then whisk the mixture until it is smooth. If you chopped your chocolate too coarse, or if your cream cools too fast, you may end up with lumps of chocolate that don't melt. That's ok -- just dump it all into the heavy saucepan (or a double boiler, if you have one) and heat GENTLY just until the chocolate melts smoothly.
Chill this fabulous, gooey stuff (or, if you are French, ganache) until it is thick enough that you can scoop it. At this point you are ready to shape your truffles!
For BASIC TRUFFLES, have ready some cocoa powder. I also like to put the finished truffles in paper mini muffin cups -- they are cute and help cut down on mess. Alternatively, a cookie sheet lined with waxed paper works.
To shape the truffles, scoop the ganache (or, in English, yummy chocolate cream) with a spoon and shape into round, truffly shapes. Roll these in PLENTY of cocoa powder, to reduce melting onto fingers, and plop into the lovely little muffin cups.
If you want to get fancy, you can also dip the truffles into melted chocolate (this is called enrobing, and it works better if you chill the shaped ganache until it is quite hard). Then you can get creative with white chocolate zigzags, crushed peppermint, nuts, or whatever crazy delicious topping you can think of.
Store the finished truffles in the refrigerator (although you may want to let them sit our 10 or 15 minutes before you plan to eat them. If you can wait that long!).
And remember ... IF YOU LOVE SOMEONE, GIVE THEM CHOCOLATE.
Sunday, September 6, 2009
Mandarin Orange Salad
You get an extra post today! Free, no charge! We had a church potluck today (YUM curried lentils and peanut butter Rice Krispie Treats), and I thought I would share the recipe for the salad I brought. It was given to me by one of my best friends in high school, a fun, godly young woman and a super homemaker. Also, it tastes really light and delicious and got eaten up this afternoon, which is always a good sign.
MANDARIN ORANGE SALAD
Prep Time: I dunno, about 15 minutes? It doesn't take long to make a salad :P
Serves: About 6-8, depending on how much else is available ...
For the Dressing:
1/4 cup vegetable oil
2 tablespoons vinegar (apple cider or red or white wine vinegar are all good)
1/2 teaspoon salt
2 tablespoons sugar
Minced fresh or dried parsley (or if you are out, use a little basil and thyme)
Mix well and chill till ready to use. An empty jam jar or something with a lid that screws shut is the neatest way to make and store the dressing.
For the Salad:
4 teaspoons sugar
1/4 cup sliced almonds (I use a 4-oz package)
1 cup celery, chopped
2 green onions, sliced
1 small can Mandarin oranges, drained
1 head Romaine lettuce, torn
In a heavy skillet (I use my lovely, lovely cast iron skillet!), heat the sugar and almonds over medium heat until the sugar melts and coats the almonds. Stir until the almonds get coated with a delicious glaze (it's OK if the sugar starts to turn a little brown). Turn onto waxed paper to cool.
Toss the lettuce, oranges, celery, and onions together. Just before serving the salad, toss with the dressing (I usually use only 1/2 to 2/3 of the dressing recipe) and with the almonds (break up any huge clumps). YUM.
MANDARIN ORANGE SALAD
Prep Time: I dunno, about 15 minutes? It doesn't take long to make a salad :P
Serves: About 6-8, depending on how much else is available ...
For the Dressing:
1/4 cup vegetable oil
2 tablespoons vinegar (apple cider or red or white wine vinegar are all good)
1/2 teaspoon salt
2 tablespoons sugar
Minced fresh or dried parsley (or if you are out, use a little basil and thyme)
Mix well and chill till ready to use. An empty jam jar or something with a lid that screws shut is the neatest way to make and store the dressing.
For the Salad:
4 teaspoons sugar
1/4 cup sliced almonds (I use a 4-oz package)
1 cup celery, chopped
2 green onions, sliced
1 small can Mandarin oranges, drained
1 head Romaine lettuce, torn
In a heavy skillet (I use my lovely, lovely cast iron skillet!), heat the sugar and almonds over medium heat until the sugar melts and coats the almonds. Stir until the almonds get coated with a delicious glaze (it's OK if the sugar starts to turn a little brown). Turn onto waxed paper to cool.
Toss the lettuce, oranges, celery, and onions together. Just before serving the salad, toss with the dressing (I usually use only 1/2 to 2/3 of the dressing recipe) and with the almonds (break up any huge clumps). YUM.
Tuesday, August 25, 2009
How We Eat One Chicken All Week
This is very economical, since you can almost always find chicken for less than a dollar a pound. However, it is more interesting if you use your FREEZER and spread the chicken out over two or three weeks!
1 - BUY CHICKEN. The cheap kind -- either bone - in pieces or a whole chicken (buy the smaller "frying chicken" type since they are usually more tender than the big old "roasting chickens." That said, I usually go for the biggest chicken I can find in the bin!
The rest of this blog assumes you're using a whole chicken, since that's usually what's cheaper. If you find a good deal on bone-in pieces, you can get even more creative (I have a good slow cooker recipe for chicken curry, chicken cacciatore etc) -- I don't know about you, but I am NOT cutting up a whole raw chicken into serving pieces.
2 - ROAST CHICKEN. This is the easiest way to cook chicken, ever. But it does take longer than those super-convenient, pricey boneless, skinless chicken breasts. I usually do this for Saturday evening dinner, since I'm nervous about leaving the oven on while we're at church.
Basically, grease a roasting pan and stuff your chicken in it, in the same position as a tiny Thanksgiving turkey. If you like, smear the chicken with butter or olive oil and seasonings such as salt, pepper, dried herbs and/or lemon juice. The chicken also tastes better if you cut up an onion or some celery and stuff it inside the chicken (a good way to use up last week's wilting vegetables!). Shove that thing in the oven at 375 degrees Fahrenheit and cook it till it's done all the way through. This will probably take at least an hour, and possibly much longer if your bird is big or if you want dinner done at a certain time. If you have guests over, it will DEFINITELY take longer.
This is dinner #1. Just cut off the pieces you want to eat and serve them with some vegetables. You can roast some potatoes in the oven while the chicken is baking if you like!
2 - CUT THE MEAT OFF THE BONES. This is the gross part. Pick the carcass clean. Put the cooked meat in storage containers and refrigerate or freeze until you can make a CASSEROLE, SOUP, CHICKEN AND RICE or something similar. Feeding two people (Dennis usually eats more than one serving, but I usually eat less, so it evens out), we usually have enough meat to stretch over at least three more meals. Favourite uses for the meat include Chicken Enchiladas (great for the freezer!), chicken tacos (like regular tacos, only with chicken instead of hamburger), etc.
3 - BOIL UP SOME CHICKEN STOCK. This is the fun part, and why it's worth paying 80 cents a pound for a bird that includes lots of bones and other inedible parts.
Once you've cut all the meat off the bones, dump the chicken skeleton and any other strange bits into a big pot. Add water to cover (for one chicken skeleton, I usually add about 6 to 8 cups liquid). Then, dump in anything else that you think will make the broth taste good. Celery, onion, peppercorns, thyme, and bay are a good starting point. I think coriander and whole cloves (just a couple!) add a subtle and delicious touch. Again, this is a good way to get your money's worth from the limp vegetables you have left over from last week (Who eats a whole huge stalk of celery in a week anyway? Speaking of celery, don't cut off the leaves if you add celery to your broth pot. They add nicely to the flavour). When you've got everything you want in there, bring it to a boil, then reduce the heat, cover, and simmer for at least 30 minutes (longer is better). If you lift up the lid it smells DELICIOUS. YUM.
Then, you have two quarts of high-quality chicken stock that you can use to make vegetable or chicken soup, chicken and rice, or whatever else strikes your fancy during the week. SO much tastier and healthier than those super-salty bouillon cubes and fake-tasting canned broth. Even those $3.00 boxes of chicken stock don't taste as good! I usually find a use for it all, but if you have extra, chicken stock freezes really well.
So there you are. Meals for a week for two people.
An example menu of how this might work out:
Meal One: Roast Chicken
Meal Two: Chicken Tacos
Meal Three: Casserole
Meal Four: Casserole (like I said, this works better if you use your freezer and spread the meals out)
Meal Five: Chicken and Rice (more exciting if you use cinnamon and turmeric!)
Meal Six: Vegetable or Bean Soup (using chicken broth)
OK, so that's six dinners, not seven, but I usually take leftovers to work for lunch!
1 - BUY CHICKEN. The cheap kind -- either bone - in pieces or a whole chicken (buy the smaller "frying chicken" type since they are usually more tender than the big old "roasting chickens." That said, I usually go for the biggest chicken I can find in the bin!
The rest of this blog assumes you're using a whole chicken, since that's usually what's cheaper. If you find a good deal on bone-in pieces, you can get even more creative (I have a good slow cooker recipe for chicken curry, chicken cacciatore etc) -- I don't know about you, but I am NOT cutting up a whole raw chicken into serving pieces.
2 - ROAST CHICKEN. This is the easiest way to cook chicken, ever. But it does take longer than those super-convenient, pricey boneless, skinless chicken breasts. I usually do this for Saturday evening dinner, since I'm nervous about leaving the oven on while we're at church.
Basically, grease a roasting pan and stuff your chicken in it, in the same position as a tiny Thanksgiving turkey. If you like, smear the chicken with butter or olive oil and seasonings such as salt, pepper, dried herbs and/or lemon juice. The chicken also tastes better if you cut up an onion or some celery and stuff it inside the chicken (a good way to use up last week's wilting vegetables!). Shove that thing in the oven at 375 degrees Fahrenheit and cook it till it's done all the way through. This will probably take at least an hour, and possibly much longer if your bird is big or if you want dinner done at a certain time. If you have guests over, it will DEFINITELY take longer.
This is dinner #1. Just cut off the pieces you want to eat and serve them with some vegetables. You can roast some potatoes in the oven while the chicken is baking if you like!
2 - CUT THE MEAT OFF THE BONES. This is the gross part. Pick the carcass clean. Put the cooked meat in storage containers and refrigerate or freeze until you can make a CASSEROLE, SOUP, CHICKEN AND RICE or something similar. Feeding two people (Dennis usually eats more than one serving, but I usually eat less, so it evens out), we usually have enough meat to stretch over at least three more meals. Favourite uses for the meat include Chicken Enchiladas (great for the freezer!), chicken tacos (like regular tacos, only with chicken instead of hamburger), etc.
3 - BOIL UP SOME CHICKEN STOCK. This is the fun part, and why it's worth paying 80 cents a pound for a bird that includes lots of bones and other inedible parts.
Once you've cut all the meat off the bones, dump the chicken skeleton and any other strange bits into a big pot. Add water to cover (for one chicken skeleton, I usually add about 6 to 8 cups liquid). Then, dump in anything else that you think will make the broth taste good. Celery, onion, peppercorns, thyme, and bay are a good starting point. I think coriander and whole cloves (just a couple!) add a subtle and delicious touch. Again, this is a good way to get your money's worth from the limp vegetables you have left over from last week (Who eats a whole huge stalk of celery in a week anyway? Speaking of celery, don't cut off the leaves if you add celery to your broth pot. They add nicely to the flavour). When you've got everything you want in there, bring it to a boil, then reduce the heat, cover, and simmer for at least 30 minutes (longer is better). If you lift up the lid it smells DELICIOUS. YUM.
Then, you have two quarts of high-quality chicken stock that you can use to make vegetable or chicken soup, chicken and rice, or whatever else strikes your fancy during the week. SO much tastier and healthier than those super-salty bouillon cubes and fake-tasting canned broth. Even those $3.00 boxes of chicken stock don't taste as good! I usually find a use for it all, but if you have extra, chicken stock freezes really well.
So there you are. Meals for a week for two people.
An example menu of how this might work out:
Meal One: Roast Chicken
Meal Two: Chicken Tacos
Meal Three: Casserole
Meal Four: Casserole (like I said, this works better if you use your freezer and spread the meals out)
Meal Five: Chicken and Rice (more exciting if you use cinnamon and turmeric!)
Meal Six: Vegetable or Bean Soup (using chicken broth)
OK, so that's six dinners, not seven, but I usually take leftovers to work for lunch!
Saturday, August 8, 2009
More Recipes
After 4 days of full-time employment (THANK YOU, Lord!), I have learned the value of a meal that comes together quickly. This recipe certainly fits the bill, and with some hearty, crusty bread makes a satisfying meal. The recipe is from a Weight Watchers cookbook, and if you prepare it as noted has just under 200 kcal/cup (the recipe made 4 cups, enough for Dennis for one night and me to have for supper and then lunch the next day). My soup probably had a bit more, since I used homemade chicken stock. I also substituted dried, soaked, and pre-cooked white beans for the canned white beans. You could probably also cheat on the fresh tomatoes, if you don't have any nice ripe ones. Fresh spinach might be a nice add-in.
WHITE BEAN SOUP WITH FRESH TOMATOES AND BASIL
Makes 4 cups - 15 minutes prep time!
2 tsp olive oil
2 cloves garlic - minced
1 can (19 oz) cannelini beans (small white beans) - rinsed and drained
2 cups chicken broth
2 ripe plum or Roma tomatoes - seeded and chopped
1/4 cup fresh basil leaves - shredded (or use 1 tsp dried, plus 1/2 tsp dried thyme)
1/4 cup Parmesan cheese
Heat oil in a medium saucepan; saute garlic till fragrant (30 sec). Add beans and broth. Reserve 1/3 of the beans or so with enough broth to moisten and mash or puree (so the soup will be thicker). Add mashed beans to the pot and bring it all to a boil; simmer on low heat 4-5 minutes. Add tomatoes and basil and heat through (another 4 or 5 minutes). Serve with cheese!
* * * *
After that quick soup, I would also like to share a recipe for good old, basic, homemade spaghetti sauce. Perhaps you ask - WHO has time to simmer a pot of spaghetti sauce when perfectly decent varieties can be plopped from a jar, heated (perhaps with the addition of a few spices or meat), and served within minutes? Well, if YOU don't have time to simmer sauce for a couple hours, DON'T try this sauce, because after you do, you will never want the jarred stuff again.
PASTISSADA (or as I call it, "spaghetti sauce")
Sauce for 4-6 people; good on pasta, polenta, or gnocchi
Heat in a big pot:
3 T butter
2 T olive oil
(Hmm... no wonder this stuff is so delicious)
If you like, brown:
2 slices bacon (or if you can afford it, use pancetta!)
Then remove to paper towels. Otherwise, just go ahead and add:
1 large clove garlic - minced
1 onion - chopped
1 large carrot - peeled and chopped
1 celery stalk, with leaves (a good use for the floppy ones left over at the end of the week) - chopped
1 bay leaf
Scant 1/2 tsp ground coriander (Yes, coriander. IT'S GOOD.)
1/4 tsp ground cloves
Saute over low heat till soft, 12 to 15 minutes.
Add
1 1/2 to 2 lb ground beef and/or deer
and cook 5 minutes or so to brown evenly.
Stir in
2/3 cup dry red or white wine
and cook 3 minutes to evaporate the alcohol. Then stir in
3 T tomato paste
and cook gently a few minutes more.
Add
3 1/2 cups peeled, seeded, and chopped tomatoes (I used crushed or diced from a can!)
1/2 tsp salt (more if you really have to)
Cover partially and simmer over low heat for about 1 1/2 hours, or till the sauce is thick and smells WONDERFUL. Stir it every now and then. (You can add a bit of water if it gets too dry. This is also when you would add bacon back in, if you used it.)
Add pepper to taste and serve over polenta, pasta, or gnocchi (with cheese if you like - I certainly do!).
This is from Dennis's Venetian cookbook. Apparently this stuff was originally made with horsemeat and chicken giblets. Pretty gross, but TRY THIS RECIPE ANYWAY because it is AMAZINGLY DELICIOUS.
WHITE BEAN SOUP WITH FRESH TOMATOES AND BASIL
Makes 4 cups - 15 minutes prep time!
2 tsp olive oil
2 cloves garlic - minced
1 can (19 oz) cannelini beans (small white beans) - rinsed and drained
2 cups chicken broth
2 ripe plum or Roma tomatoes - seeded and chopped
1/4 cup fresh basil leaves - shredded (or use 1 tsp dried, plus 1/2 tsp dried thyme)
1/4 cup Parmesan cheese
Heat oil in a medium saucepan; saute garlic till fragrant (30 sec). Add beans and broth. Reserve 1/3 of the beans or so with enough broth to moisten and mash or puree (so the soup will be thicker). Add mashed beans to the pot and bring it all to a boil; simmer on low heat 4-5 minutes. Add tomatoes and basil and heat through (another 4 or 5 minutes). Serve with cheese!
* * * *
After that quick soup, I would also like to share a recipe for good old, basic, homemade spaghetti sauce. Perhaps you ask - WHO has time to simmer a pot of spaghetti sauce when perfectly decent varieties can be plopped from a jar, heated (perhaps with the addition of a few spices or meat), and served within minutes? Well, if YOU don't have time to simmer sauce for a couple hours, DON'T try this sauce, because after you do, you will never want the jarred stuff again.
PASTISSADA (or as I call it, "spaghetti sauce")
Sauce for 4-6 people; good on pasta, polenta, or gnocchi
Heat in a big pot:
3 T butter
2 T olive oil
(Hmm... no wonder this stuff is so delicious)
If you like, brown:
2 slices bacon (or if you can afford it, use pancetta!)
Then remove to paper towels. Otherwise, just go ahead and add:
1 large clove garlic - minced
1 onion - chopped
1 large carrot - peeled and chopped
1 celery stalk, with leaves (a good use for the floppy ones left over at the end of the week) - chopped
1 bay leaf
Scant 1/2 tsp ground coriander (Yes, coriander. IT'S GOOD.)
1/4 tsp ground cloves
Saute over low heat till soft, 12 to 15 minutes.
Add
1 1/2 to 2 lb ground beef and/or deer
and cook 5 minutes or so to brown evenly.
Stir in
2/3 cup dry red or white wine
and cook 3 minutes to evaporate the alcohol. Then stir in
3 T tomato paste
and cook gently a few minutes more.
Add
3 1/2 cups peeled, seeded, and chopped tomatoes (I used crushed or diced from a can!)
1/2 tsp salt (more if you really have to)
Cover partially and simmer over low heat for about 1 1/2 hours, or till the sauce is thick and smells WONDERFUL. Stir it every now and then. (You can add a bit of water if it gets too dry. This is also when you would add bacon back in, if you used it.)
Add pepper to taste and serve over polenta, pasta, or gnocchi (with cheese if you like - I certainly do!).
This is from Dennis's Venetian cookbook. Apparently this stuff was originally made with horsemeat and chicken giblets. Pretty gross, but TRY THIS RECIPE ANYWAY because it is AMAZINGLY DELICIOUS.
Friday, July 10, 2009
Recipes for Martha
As promised, two easy and economical recipes . . . both a big hit with Dennis.
PASTA ALLA AMATRICIANA
Serves: 4 (4 VERY LARGE HUNGRY people, more like 6 servings!)
Prep Time: 30 minutes
6 slices bacon, chopped (not too small)
2 tablespoons olive oil
1 onion, minced
1/2 tsp crushed red pepper flakes (more if you like it spicy; I do!)
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes (do not drain)
1 lb. pasta: linguine, spaghetti, etc.
1/3 cup grated Parmesan cheese
Bring a pot of salted water to boil for the pasta. While you are waiting, cook the bacon and oil in a big skillet over medium heat, about 8 minutes or till crisp. Set bacon on a paper towel to drain. Remove all but 2 tablespoons of fat from the skillet, add the onion and red pepper, and cook 5 minutes to soften. Stir in tomatoes and simmer 15 minutes or till slightly thickened.
When the water boils, stir in the pasta. Cook as directed on the package, till al dente. Drain pasta, keeping 1/2 cup of the water aside.
Dump the drained pasta back into the pasta pot. Stir in the tomatoes, bacon, and Parmesan and toss to coat. If needed, add some of the reserved pasta water to loosen the sauce. Serve with extra Parmesan and pepper.
Good with a green salad and crusty bread.
CHICKEN ENCHILADAS
Serves: 4-6
Prep time: 30 minutes, including time to make sauce
Cook time: 30 minutes
For the Sauce:
1 tablespoon olive or vegetable oil
1 onion, minced
1/2 tsp salt
3 tablespoons chili powder
3 cloves garlic, minced (or garlic powder equal to 3 cloves)
2 teaspoons cumin
2 teaspoons sugar
1 cup canned tomato sauce (I used 2 8-oz, no salt added cans)
Heat oil in a skillet or saucepan over medium; add onion and salt and cook 5 minutes to soften. Stir in chili powder, garlic, cumin, and sugar and cook till fragrant (maybe 20 seconds). Stir in tomato sauce and 1/2 cup water. Bring to a simmer and cook to thicken slightly, about 5 minutes. Season with salt and pepper to taste.
If you prefer a smooth sauce, you can puree or sift the recipe. I like mine a little chunky! I also added a dash of hot sauce.
For the Enchiladas:
3 cups shredded cooked chicken
3 cups shredded cheese (12 oz) -- I used a mixture of Cheddar and "Fiesta Blend"
Enchilada sauce (1 recipe, about 2 1/2 cups)
1 or 2 cans (4 oz. each) chopped green chilies, drained (1 can would be very mild, 2 is not that spicy)
1/2 cup minced fresh cilantro (I left this out, since it's expensive, and the enchiladas were very good)
12 6-inch soft corn tortillas
Spray your baking pan(s) lightly with cooking spray.
Combine the chicken, 2 cups cheese, 1/2 cup of Enchilada Sauce, chilies, and (if using) cilantro. Season with salt and pepper to taste.
Cover tortillas with paper towels and microwave them for 30 seconds to 1 minute to soften. (This keeps the tortillas from breaking as you handle them. If increasing the recipe, soften the tortillas 1 batch at a time as you use them). Roll tortillas around 1/4 to 1/3 cup chicken mixtures, roll up, and set seam-down in the greased pan. When you have filled the pan, spray lightly once more.
Pour 1 cup of remaining Enchilada Sauce over filled tortillas; spread to coat well. Sprinkle the rest of the cheese over the tortillas and cover with foil.
Bake 20 - 25 minutes at 400 degrees; uncover and bake 5 minutes or so to melt the cheese.
Serve with extra Sauce, sour cream, and lime wedges.
I froze two pans of Enchiladas before baking them--I plan to defrost one pan this week, then bake as directed. I'll report back on how that works!
I may also experiment with adding beans, corn, and/or rice to the filling, to cut down on cost.
1 1/2 recipes made 3 small pans. Each is enough for me and Dennis for dinner, plus lunch for Dennis one more day.
PASTA ALLA AMATRICIANA
Serves: 4 (4 VERY LARGE HUNGRY people, more like 6 servings!)
Prep Time: 30 minutes
6 slices bacon, chopped (not too small)
2 tablespoons olive oil
1 onion, minced
1/2 tsp crushed red pepper flakes (more if you like it spicy; I do!)
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes (do not drain)
1 lb. pasta: linguine, spaghetti, etc.
1/3 cup grated Parmesan cheese
Bring a pot of salted water to boil for the pasta. While you are waiting, cook the bacon and oil in a big skillet over medium heat, about 8 minutes or till crisp. Set bacon on a paper towel to drain. Remove all but 2 tablespoons of fat from the skillet, add the onion and red pepper, and cook 5 minutes to soften. Stir in tomatoes and simmer 15 minutes or till slightly thickened.
When the water boils, stir in the pasta. Cook as directed on the package, till al dente. Drain pasta, keeping 1/2 cup of the water aside.
Dump the drained pasta back into the pasta pot. Stir in the tomatoes, bacon, and Parmesan and toss to coat. If needed, add some of the reserved pasta water to loosen the sauce. Serve with extra Parmesan and pepper.
Good with a green salad and crusty bread.
CHICKEN ENCHILADAS
Serves: 4-6
Prep time: 30 minutes, including time to make sauce
Cook time: 30 minutes
For the Sauce:
1 tablespoon olive or vegetable oil
1 onion, minced
1/2 tsp salt
3 tablespoons chili powder
3 cloves garlic, minced (or garlic powder equal to 3 cloves)
2 teaspoons cumin
2 teaspoons sugar
1 cup canned tomato sauce (I used 2 8-oz, no salt added cans)
Heat oil in a skillet or saucepan over medium; add onion and salt and cook 5 minutes to soften. Stir in chili powder, garlic, cumin, and sugar and cook till fragrant (maybe 20 seconds). Stir in tomato sauce and 1/2 cup water. Bring to a simmer and cook to thicken slightly, about 5 minutes. Season with salt and pepper to taste.
If you prefer a smooth sauce, you can puree or sift the recipe. I like mine a little chunky! I also added a dash of hot sauce.
For the Enchiladas:
3 cups shredded cooked chicken
3 cups shredded cheese (12 oz) -- I used a mixture of Cheddar and "Fiesta Blend"
Enchilada sauce (1 recipe, about 2 1/2 cups)
1 or 2 cans (4 oz. each) chopped green chilies, drained (1 can would be very mild, 2 is not that spicy)
1/2 cup minced fresh cilantro (I left this out, since it's expensive, and the enchiladas were very good)
12 6-inch soft corn tortillas
Spray your baking pan(s) lightly with cooking spray.
Combine the chicken, 2 cups cheese, 1/2 cup of Enchilada Sauce, chilies, and (if using) cilantro. Season with salt and pepper to taste.
Cover tortillas with paper towels and microwave them for 30 seconds to 1 minute to soften. (This keeps the tortillas from breaking as you handle them. If increasing the recipe, soften the tortillas 1 batch at a time as you use them). Roll tortillas around 1/4 to 1/3 cup chicken mixtures, roll up, and set seam-down in the greased pan. When you have filled the pan, spray lightly once more.
Pour 1 cup of remaining Enchilada Sauce over filled tortillas; spread to coat well. Sprinkle the rest of the cheese over the tortillas and cover with foil.
Bake 20 - 25 minutes at 400 degrees; uncover and bake 5 minutes or so to melt the cheese.
Serve with extra Sauce, sour cream, and lime wedges.
I froze two pans of Enchiladas before baking them--I plan to defrost one pan this week, then bake as directed. I'll report back on how that works!
I may also experiment with adding beans, corn, and/or rice to the filling, to cut down on cost.
1 1/2 recipes made 3 small pans. Each is enough for me and Dennis for dinner, plus lunch for Dennis one more day.
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