What's for dinner, Mom?

Green Pozole with Chicken

2011-10-26T22:59:00.000-07:00

Several of you have asked for the recipe that I'll be demonstrating on TV next week - here it is -

9 cups water, divided

1 bay leaf

1 large white onion, halvedlengthwise and thinly sliced

3 garlic cloves, smashed

3 garlic cloves, chopped

2 ½ tsp salt, divided

1 ½ lbs boneless, skinless chicken thighs

1 lb tomatillos, husked

2 fresh jalapenos, quartered (seeds optional – see below)

¾ cup chopped fresh cilantro, divided

1 tsp dried epazote or oregano

2 T canola or olive oil

2 (15-oz) cans yellow hominy, rinsed and drained

1. Bring 8cups water, bay leaf, half of onion, smashed garlic and 1 tsp salt to a boil,covered, in a 6-qt soup pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer,uncovered, until just cooked through, about 20 minutes. Transfer chicken to a cutting board and letcool. Pour broth through a colander intoa large bowl, discarding solids and reserve. When chicken in cool enough to handle, coarsely shred.

2. Meanwhile simmer tomatillos and remaining onionin remaining cup of water in a medium saucepan, covered, until tender, about 10minutes. Drain vegetables and puree in ablender with jalapenos (with seeds if you like some heat, without if you’remore sensitive), ¼ cup cilantro, epazote, chopped garlic and remaining 1 ½ tspsalt.

3. Then in the now empty soup pot you used to makethe broth (no need to wash it out) heat the oil until hot but not smoking, thenadd puree using caution as it will splatter and steam. Cook, uncovered, stirring frequently, untilthickened, about 10 minutes. Stir in 1cup of reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy and 3 more cups of reserved broth andsimmer, partially covered, 20 minutes.

4. Stir in remaining ½ cup cilantro and serve indeep bowls over rice.

Squash, Bacon, and Swiss Cheese Soup

2011-10-26T09:18:00.000-07:00

This is a lightly spiced squash soup, enriched with plenty of creamy melting cheese.

Recipe from "Soup, Superb ways with a classic dish," Contributing editor: Debra Mayhew - page 152

Serves 4

2 pounds butternut squash or acorn
8 ounces smoked slab bacon
1 tablespoon oil
1 ½ cups roughly chopped onions
2 garlic cloves, crushed
2 teaspoons ground cumin
1 tablespoon ground coriander
2 cups diced potatoes
3 ½ cups vegetable stock
2 teaspoons, cornstarch
2 tablespoons sour cream
hot-pepper sauce to taste
salt and freshly ground black pepper
1 ½ cups grated Gruyere cheese, to serve
crusty bread, to serve

Cut the squash into large pieces. Using a sharp knife, carefully remove the skin, wasting as little flesh as possible.

Scoop out and discard the seeds. Chop the squash into small chunks. Remove all the fat from the bacon and roughly chop it into small pieces.

Heat the oil in a large saucepan. Add the onions and garlic and cook for 3 minutes, or until they begin to become soft.

Add the bacon and cook for about 3 minutes. Stir in the spices and cook over low heat for a minute longer.

Add the chopped squash, potatoes, and stock. Bring to a boil and simmer for 15 minutes, or until the squash and potatoes are tender.

Blend the cornstarch with 2 tablespoons water and add to the soup with the sour cream. Bring to a boil and simmer, uncovered, for 3 minutes. Adjust the seasoning and add hot-pepper sauce to taste.

Ladle the soup into warm bowls and sprinkle the cheese on top. Serve immediately with crusty bread to scoop up the melted cheese.

Hamburger Soup

2011-10-12T10:28:00.000-07:00

This is a recipe that both Steve and I grew up with and is now a traditional with our little family. Finding an allspice ball or bay leaf in your bowl is considered good luck. Sometimes when Steve and I find one, but the girls don't we've been known to cause a distraction and make a transfer. Maybe not the most sanitary practice, but it prevents meltdowns at the dinner table.

Hamburger Soup

1 lb hamburger
2 medium onions, diced
2 medium carrots, diced
2 stalks celery, diced
4 medium potatoes, diced

2 cans stewed tomatoes
1 bay leaf
1tsp minced garlic

6whole allspice (don’t eat these if they land in your bowl)

2 T chopped fresh parsley
1 tsp sugar
1½ qts water

1 t. Worcestershire sauce
½ c. barley

1 T salt
1 can corn (add last ½ hour)

Brown the hamburger, onions, carrots and celery. Add all the remaining ingredients except thecorn. Bring to boil, then set to low andcook for 2 ½ hours. Add the corn andcook for an additional ½ hour.

Hawaiian Gingered Beef Stew

2011-10-12T10:25:00.000-07:00

Credit for this one goes to my sister Darcy. Sweet potatoes are in season and are GREAT in this dish. I've included an alternate slow-cooker method.

Hawaiian Gingered Beef Stew

1 ½-2 lbs stew meat

½ cup flour
1 tsp salt
½ tsp pepper
2 T olive oil
4 medium carrots, sliced into thin rounds
3 large sweet potatoes, cubed into ½” pieces
1 large onion, coarsely chopped
6 pieces of peeled ginger, about 2 x .25 (like fat Frenchfries)
1 can beef broth
1 can tomato sauce
1 T chopped garlic
½ tsp dried ground marjoram or thyme

About 2 ½ hours before you want to eat.

Preheat the oven to 325.
Combine the flour, salt and pepper. Add the beef and stir (or shake if you use a Tupperware) to coat.
Remove beef and shake free of excess flour.
Heat oil in a large oven proof pot w/ a lid. Add the beef and stir ‘till browned on all sides.
Add the remaining ingredients. Stir to combine.
Place in oven for 2 hours, covered, stirring occasionally. Before serving, fish out the ginger pieces because while they impart an absolutely divine flavor to the rest of the stew they are yucky to bite right into.

Alternate method: Slow cooker

About 8.5 – 10.5 hours before youwant to eat - instead of browning beefin ovenproof pot, use a skillet and transfer to slow cooker, add all the otheringredients here as well. Cook on lowfor 8-10 hours stirring occasionally

Roasted Beet and Pistachio Salad

2011-10-12T10:21:00.001-07:00

3-4 medium beets or 4-5 smaller ones

1/2 cup shelled pistachios (roasted, salted)

1/2 cup crumbled goat cheese

1/2 cup thin sliced red onion

1/4 c red wine vinaigrette (2 T red wine, 1/4 tsp each salt and pepper, whisk in 2T olive oil)

Bake beets in covered dish (or wrap each in foil) till fork tender, let cool with lid on. When cool, slide skins off. Slice into 1/2" wedges.

Combine with onion, pour over vinaigrette. Top with cheese and nuts just before serving.

Shephard's Pie with Chard-Lentil Filling

2011-10-12T10:21:00.000-07:00

Better than the original? Quite possibly. Especially if you've been making yours with that bag of frozen mixed veggies....

Shepherd’s Pie with Chard-Lentil Filling

Wine Braised Lentils
1 T vegetable oil
½ cup onion, diced
¼ cup carrot, peeled and diced
1 spig fresh thyme or ½ tsp dried
½ cup lentils, rinsed – pref green
2 T red wine
¾ cup water
¼ - ½ tsp salt

In a small sauce pan, heat the oil over medium heat and add the onion, carrot, and thyme. Cook fofr about 5 minutes, until slightly softened. Add the lentils and stir to coat. Add the red wine and bring to a lively simmer. The wine will reduce a bit. Add ¾ cup of water, return to lively simmer, then lower the heat, cover and cook until fork tender, about 40 minutes. Check and add a little extra water if need be, to keep lentils from drying out completely. Stir in ¼ tsp of the salt, taste and add remaining salt if needed.

Meanwhile start the potatoes –

2 lbs medium potatoes – pref Yukon Gold, washed or peeled, quartered
2 tsp salt
3 cloves garlic, peeled but whole
3 T olive oil
Fresh ground black pepper

Fill medium saucepan with 4 cups water, add potatoes and salt. Cover and bring to a boil. Add the whole garlic. Return the lid and cook until fork tender, about 30 minutes.

Preheat oven to 350F, grease super deep pie pan.

With a slotted spoon transfer the potatoes and garlic to a large bowl (DON’T DUMP THE WATER!!) and mash with hand mixer. Stir in reserved cooking water as necessary to moisten potatoes. Add 3 T oil and stir in vigorously. Taste for salt, pepper and adjust. Potatoes should be smooth and well seasonsed.

Meanwhile start the chard

2T olive oil
3 to 4 cups chard, washed, stemmed and ribboned (or spinach)
1 clove garlic, roughly chopped
¼ freshly grated nutmeg

In a large skillet, heat the oil over medium heat and cook the chard with the chopped garlic, until wilted, 3 to 5 minutes, regularly tossing with tongs. Stir in the nutmeg and season with more salt to taste, if needed.

¼ cup Parmesan cheese

Stir in lentils and transfer mixture to greased pie plate. Top with potatoes, sprinkle cheese all over top. Bake for 20- 25 minutes. During final 2 minutes turn on broiler to brown the top.

While baking make the onion gravy

3 T butter
2 cups onions, sliced thinly into half-moons
1 -2 spigs fresh thyme
1 T balsamic vinegar
2 cups water
1 T cornstarch dissolved in 1 T water
½ tsp salt
Pinch of sugar
1 tsp soy sauce

In a deep skillet, melt the butter over medium heat and add the onions and thyme. With tongs, toss to coat the onions with the butter and cook over medium-low heat, until softened, reduced and jam-like, about 25 minutes.

Add the vinegar, stir and cook for an additional 5 minutes.

Add the water and bring to a lively simmer. Reduce by half, about 15 minutes. Stir in the cornstarch mixture and cook for an additional 5 minutes; the gravy will continue to reduce. Stir in the salt, sugar, and taste. Finish off with the soy sauce. Turn off the heat, cover and gently reheat at a simmer just before serving with the pie.

Red Lentil Dal with Cumin-Fried Onions and Wilted Spinach

2011-03-11T16:18:00.000-08:00

We are drastically reducing the amount of meat we eat at our house. Why? For our own better health, the health of the earth and the health of our budget. Dishes like this make it a delicious endeavor. This is simple, fast, easy, filling and super, SUPER healthy. This was a big winner with kids and grown-ups alike.

Red Lentil Dal with Cumin-Fried Onions and Wilted Spinach

2 cups dried red lentils, rinsed
6 cups water
1 (1x1-inch) hunk of fresh ginger, peeled but left whole
¼ tsp ground turmeric
2 cloves garlic, 1 peeled but left whole, the other chopped
1 cinnamon stick (optional, but really nice)
½ bunch spinach (about 2 cups) washed thoroughly, stemmed, dried and chopped coarsely**
1 ¼ tsp salt
3 T vegetable oil
1 ½ tsp cumin seeds
1 medium onion, sliced into half-moons
1 dz grape or pear tomatoes, halved lengthwise***
A squeeze of ½ lemon (optional)

Place the rinsed lentils in a large heavy-bottomed pot and add water (it will cover the lentils, plus a little extra.) Add the ginger, turmeric, whole garlic clove and the cinnamon stick (if using).

Bring to a lively simmer, then lower the heat, cover, and cook the lentils at a gentle simmer for about 30 minutes.

Remove the ginger, garlic and cinnamon stick. If the lentils have not pureed on thri own to your liking, run a whist through the pot a few times and, within seconds, they will be completely pureed. Add the salt, taste, then add more as needed.

Add the spinach, give it a quick stir, and return the cover to the pot. The spinach will wit quickly.

Meanwhile, in a 9- or 10-inch skillet, heat the oil over medium heat and add the cumin seeds. Cook briefly (15 seconds) then add the garlic and onions. Cook over medium heat, allowing the onions to brown at the edges, at least 5 minutes. Add the cayenne and tomatoes (if using), stir to caot, and taste for salt, adding if you feel the need.

Transfer the fried onion mixture to the dal, stir, and serve. If using, squeeze the lemon over the dish as a last-minute flavor spritz.

Serve with homemade or purchased flatbread.

** I used double the spinach and didn’t chop it and will do the same next time.
***I used way more and will do the same next time.

Holy Tomatillos!

2010-11-03T12:22:00.000-07:00

Try this! Try this! Try this recipe for Green Posole with Chicken. Posole is essentially the same thing as hominy. You can buy it in the canned vegetables section of a regular grocery store. Most grocery stores also carry fresh tomatillos these days. These look like green tomatoes that grow (and are sold in their) papery husks, but they are not tomatoes and don't taste tomatoes. They have a magic all their own. Remove the husks and throw the whole tomatillo into the pot.

If you are heat-averse, then discard the jalapeno seeds rather than including them. I have never added the pumpkin seeds, but if you do let me know how you like it. You can also throw in 1/4 cup minute rice at the end or serve it over rice.

The Best Green Beans I Have Ever Eaten

2010-09-30T20:20:00.000-07:00

No joke. I couldn't' stop eating these Crisp Haricots Verts with Pine Nuts. I used green beans from the farm so I cooked them closer to 10 minutes in the salted water and didn't plunge into ice water. So good!

Chicken, Green Bean, Corn and Farro Salad with Goat Cheese

2010-08-30T12:18:00.000-07:00

I was looking for a way to use up some of the green beans I've been getting from the farm and came across this recipe for Chicken, Green Bean, Corn and Farro Salad with Goat Cheese from Bon Appetit. It was great! The recipe calls for semi-pearled farro or spelt berries. I found farro at PCC, but it wasn't pearled and so it took a long, long time to cook, but it was delicious. You could use pearled barley which is much easier to find.

Vietnamese Sticky Chicken With Daikon and Carrot Pickle

2010-08-09T13:18:00.000-07:00

I don't like pickles - you know the green ones from a jar - no matter what the brand. In fact, I hate them. If you are like me you might see the name of this recipe Vietnamese Sticky Chicken with Daikon and Carrot Pickle and skip on by. DON'T!! Pickles are commonly misunderstood. At the simplest "to pickle" something just means to put vinegar on it as in this recipe. I would recommend increasing the amount of chicken. It was sooo good!

Scallops with Cilantro Sauce and Asian Slaw

2010-08-09T13:12:00.000-07:00

I found this recipe for Scallops with Cilantro Sauce and Asian Slaw when trying to figure out what to do with the daikon radish I received in my CSA share. What a delicious surprise this recipe turned out to be!

Ceci Bean Pasta or Cherry Pit Pasta

2010-08-04T16:17:00.000-07:00

We adapted this from a recipe one night when we found we were missing some of the intended ingredients. When I put it on the table Natalie peeked over the rim of the pot and says "Oh, Mom put cherry pits in the pasta!" I am not in the habit of serving my children inedible parts of produce, but we have been eating a lot of cherries so I guess she had cherries on the brain. Note - ceci bean is another name for garbanzo beans or chickpeas.

Ceci Bean or "Cherry Pit" Pasta

Yield: 4 LARGE servings

1 lb penne pasta
1/3 c extra-virgin olive oil
4 garlic cloves, chopped
1 spinner full spring greens – radish, turnip for example
1 can drained, rinsed garbanzo beans
1 T anchovy paste (available in a tube near the canned fish)
Pinch of red pepper flakes
2 large tomatoes, chopped
1 cup chopped fresh basil
2 T fresh lemon juice
1 ¼ c. grated Parmesan cheese, divided

Start salted water boiling, prep veggies, start pasta when water is ready.

Meanwhile, heat oil large skillet over medium-high heat. Add garlic, sauté 30 seconds. Add beans. Saute 30 seconds. Add greens, anchovies, and red pepper; sauté 5 minutes. Stir in ½ tsp salt. Add more oil if needed. Add tomatoes and ¼ cup basil. Stir in salt to taste (maybe ½ tsp?).

Drain pasta when done. add vegetable mixture and lemon juice to pasta; toss to coat. Transfer pasta to large bowl. Add remaining ¾ cup basil and ¾ cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.

Zucchini, Black Bean and Corn Quesadillas

2010-08-04T16:14:00.000-07:00

Zucchini season has arrived! Keep your front doors and car doors locked!! Or use all that squash in this recipe:

Zucchini-Corn-Black Bean Quesadillas

a few Tbsp of vegetable oil
3 cups frozen corn kernels, thawed and drained
3 large zucchini, diced
1 cup finely chopped onion (red or white, your choice)
3 cloves garlic, pressed or minced
1 can black beans, rinsed and drained
Corn tortillas (I *LOVE* the corn tortialls from Trader Joes)
Your choice of cheese: queso fresco, Monterey Jack, cheddar, Colby-Jack, etc., grated or crumbled
Your choice of other (optional) garnishes: sour cream, chopped cilantro, fresh or canned jalapenos, guacamole, salsa, etc.

Pour about 1 Tbsp oil into the bottom of a large skillet and swirl the pan to lightly coat it. Heat over high heat, then add the corn. Cook the cook for about 5 minutes, stirring occasionally, until the corn is warmed through and has some slight charred marks on the edges (charring very important). Season with a tiny bit of salt. Remove the corn from the pan and set aside.
Add a bit more oil to the pan and repeat this same process with the zucchini. Remove from the pan and set aside.
Add a bit more oil to the pan and the add the onion. Cook the onion, stirring, until is it totally softened and starting to caramelize, about 5 minutes. Add the garlic and cook, stirring, for one more minute. Return the corn and zucchini to the pan and stir. Gently stir in the rinsed and drained beans and cook another minute or two, until filling is warmed through.
Warm a very large, flat-bottomed pan or a griddle over medium-high heat and melt a little bit of butter onto it and spread it around to lightly coat the cooking surface. Place one tortilla on the pan (or griddle) and sprinkle a bit of cheese over it, trying to keep the cheese on the tortilla, rather than into the pan (watch your fingers!). Top the tortilla with a generous layer of the zucchini/black bean/corn mixture. Top with another small layer of cheese and a second tortilla. Cook, adjusting the heat as necessary to insure that the cheese melts and the filling stays warm, until the bottom tortilla is golden brown. Quickly spread a very thin layer of softened butter on the top tortilla. Carefully flip the quesadilla and repeat the cooking process until the tortilla that is now on the bottom is golden brown and starting to lightly crisp up. Remove the quesadilla from the pan and cut into wedges. Top with your choice of garnishes and serve immediately.

Farfalle Pasta with Carrots, Sage and Scallions

2010-08-04T15:54:00.000-07:00

If you'd ever tried my Pasta Piselli recipe, you know that looks can be deceiving. This one looks too simple to have any flavor, but it is delicious. It is made even more delicious by the fact that it is simple and fast. For me this is a "pantry-meal" since I have a sage plant in my garden and I always stock pasta, parmesan cheese, and carrots. I almost always have green onions or scallions, but if not you could substitute a regular onion chopped fine or shallots. You can also use a different pasta - We used fiori last night and it worked just as well as farfalle.

Farfalle with Carrot, Sage and Scallion

Ingredients:

1/2 lb Farfalle (bow-tie pasta)
1 ts Olive oil -- extra virgin
3 T Butter -- unsalted
3 md Carrots -- grated
9 Scallions -- cut diagonally Into 1/2-inch pieces
40 Sage leaves, fresh -- stems removed, chopped
Salt and pepper to taste
Juice from 1/2 lemon (or 3 T)
3 tb Cheese -- freshly grated (optional)

Directions:

Cook pasta in boiling water according to package directions. Meanwhle, heat a large skillet over medium-high heat. Add oil and 1 1/3 T butter. When oil and butter are hot and sizzling, add carrots and saute until soft and golden, about 7 minutes. Add scallions and sage leaves to carrots. Continue to saute until sage begins to crisp and scallions are brown, about 7 minutes. Reduce heat and cover to keep warm and add salt and pepper to taste.

When pasta has been cooked al dente, drain and return to cooking pot. Add lemon juice and remaining 1/2 to 1 1/2 tablespoons butter (amount depends on personal preference). Toss lightly.

Divide pasta evenly among 3 serving bowls and top each serving with vegetable mixture. Sprinkle with cheese if desired.

Braised Fingerling Potato Coins

2010-06-16T18:38:00.000-07:00

Mmmmmm, MMMMM! This is an easy side dish - just get them going in their pan and then leave 'em till 1/2 hour is up. No mess, no fuss and DELICIOUS. I really do recommend fingerling potatoes for this. I can 't make any guarantees for any other kind of potatoes. The recipe calls for 3/4 stick of butter, but I have reduced that to 1/2 stick with good result. Fabulous reheated for breakfast...if you have any left over...which we usually don't.

Chicken Curry with Sweet Potatoes

2010-06-02T10:55:00.000-07:00

Finally something worth blogging about and a moment to do it! I hesitated before making this recipe for Chicken Curry with Sweet Potatoes because of the coconut milk since I don't like shredded coconut, but my, my am I glad I took the plunge. This was so delicious. I was full, but didn't want to stop eating. There wasn't as much to send with Steve this morning as I had planned. Despite the instructions I used Kroger brand curry powder and I cut the red pepper flakes down to about 1/2 tsp. Don't be afraid of the fish sauce. Yes it stinks and you can't believe anyone would put this in their food, but after it cooks it is an entirely different beast. It comes in small bottles (at a regular grocery store) and is not expensive. Don't be afraid of the lemongrass either. You can get it at any regular grocery store nicely packaged with the spices. Oh and make sure you buy a sweet potato and not a yam. I know - most people think these are the same thing, but they're not. Sweet potoates look like regular potatoes once they're peeled and cut up. Yams are much more orange and have a different texture. They will be properly labeled in the produce department. I served this with steamed rice - brown is healthier and you don't notice the different texture in this dish. Get the rice going before turning to the chicken as brown rice will need the whole time to cook.

Another delicious squash idea

2009-11-15T22:26:00.000-08:00

We had this recipe for Winter Squash and Chicken Stew With Indian Spices and declared it the best use of winter squash we've discovered so far. I don't have any idea about it's authenticity, but it was sure delicious, and healthay and fast and easy!

Cauliflower Crazy!

2009-11-08T20:33:00.000-08:00

My husband used to specifically wish to ban cauliflower from our dinner table. Well, we got a huge head in our farm box and I had to use it. Waste not, want not, right? Well, we struck it rich with this recipe for Roasted Curried Cauliflower. This was not just a tolerable way to use up the cauliflower. This was a dish we could not stop eating!!! Don't leave out the onion quarters or the cilantro garnish. The onions were just as good, if not better than the cauliflower and the bites with cilantro were totally different than ones without, also very yummy. I can't believe I'm crazy for cauliflower! Don't be scared by the "curry." This dish is packed with spices, but is not "spicy" - no burn, no heat, just delicious flavor!

Amazing Squash: I once was blind, but now I see

2009-11-05T19:31:00.000-08:00

I used to think I didn't like Butternut Squash. I like it now! Try this recipe for Spiral Pasta with Roasted Butternut and Plum Tomatoes from the Seattle Times. You'll be converted too!

Scallion-Chicken Noodles

2009-10-22T16:07:00.000-07:00

Yum yum. That's all. Scallion-Chicken Noodles If you need this to go farther, bump up the chicken to 1 lb or thereabouts - however much came in your package. I also substitue canola oil for the peanut oil. Don't balk at the 1 cup of green onions. It doesn't take as many as you think. Enjoy.

Beets in Vinaigrette

2009-10-07T15:30:00.000-07:00

We have had a lot of beets from both the CSA and our own garden. This recipe for Beets in Vinaigrette is my favorite way to eat them so far. Substitute orange juice for the vinegar for another delicious variation.

Stacked Turkey Quesadillas

2009-10-07T15:24:00.000-07:00

Someone stop me! I'm a posting machine this afternoon! Here is a favorite from my Pampered Chef Cookbook. No need to stick to the quantities listed.

Stacked Turkey Quesadillas

1 med bell pepper, sliced into rings
1 medium onion, sliced into rings
Vegetable oil
½ tsp chili powder
1/2 tsp ground cumin
3 flour tortillas (ww wraps from Trader joes are great!)
12 oz deli turkey
1 ½ c. co-jack cheese
2 T + 1 tsp snipped fresh cilantro

Preheat oven to 400F. Heat oil in skillet. Add bell pepper, onion, chili powder and cumin; cook and stir until vegetables are tender. Remove from heat. On baking stone, layer 1 tortilla, half of the turkey, ½ cup of the cheese, 1 T of the cilantro and half of the vegetable mixture; repeat layers. Top with the remaining tortilla. Brush top lightly with oil. Bake 12-14 minutes or until cheese is melted and top begins to brown. Sprinkle with the remaining ½ cup cheese and 1 tsp cilantro. Continue baking 1-2 minutes or until cheese is melted. Cut into wedges.

Full of Beans Salad

2009-10-07T15:22:00.000-07:00

I really like this recipe for Full of Beans Salad. I hope you do too.

Smothered Beans with Leeks and Collard Greens

2009-10-07T15:19:00.000-07:00

This is what we're having for dinner tonight with the leeks and collard from the farm. This is also good for lunch the next day.

Smothered Beans with Leeks and Collard Greens

1 cup dried Great Northern beans (or use 1 can of great northern or cannellini beans)
1/4 cup dried pinto beans
1 quart water
2 tablespoons olive oil
2 cups thinly sliced leeks (about 2 large)
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1 1/2 teaspoons sea salt, divided
3 garlic cloves, thinly sliced
1 pound collard greens, chopped
1/2 teaspoon freshly ground black pepper
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped

Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Add 1 quart water and return beans to pan. Bring to a boil over medium heat. Reduce heat, and simmer, partially covered, for 30 minutes. Cool. Drain beans in a colander over a bowl, reserving cooking liquid; set beans aside. Add enough water to cooking liquid to equal 3 cups; set aside.Heat the oil in a Dutch oven over medium-high heat. Add leeks, oregano, 1 teaspoon salt, and garlic; sauté 5 minutes or until leeks are tender. Reduce heat to low; cover and cook 10 minutes, stirring occasionally. Transfer leek mixture to a large bowl; add greens. Toss well to combine.Place half of greens mixture in bottom of Dutch oven; top with beans. Spread remaining greens mixture over beans. Sprinkle with 1/2 teaspoon salt and pepper. Pour reserved liquid over greens. Cover and simmer over medium heat 1 hour or until beans are tender, stirring once. Uncover and stir in tomatoes; simmer 10 minutes.

Salmon Club Sandwiches

2009-10-07T15:14:00.000-07:00

It's also salmon season in the Pac NW. I served this to a friend's family and after dinner they told me they felt like they'd been out to eat at a restaurant. A restaurant with good service I hope!

SALMON CLUB SANDWICH

6 tablespoons mayonnaise5 tablespoons minced fresh basil1 teaspoon grated lemon peel
3 tablespoons olive oil1 tablespoon fresh lemon juice4 5- to 6-ounce skinless salmon fillets (each about 3/4 inch thick)
8 bacon slices1 small red onion, sliced
4 ciabatta rolls8 tomato slices8 lettuce leaves

Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)

Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes. Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side (or bake in 350 degree oven). Slice ciabatta rolss and grill bread just until golden, about 2 minutes per side (or toast on low broil in the oven or even the toaster). Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.

Makes 4 servings

Curried Rice, Bacon, and Cabbage Pilaf

2009-10-07T15:11:00.000-07:00

This is a new favorite at our house. We've had a lot of cabbage from our CSA so I've had to expand my repetoire of 2 cabbage-using recipes. You can use olive oil instead of the butter called for in this recipe for Curried Rice, Bacon, and Cabbage Pilaf

Pork Chile Verde with Posole

2009-10-07T15:08:00.000-07:00

It's tomatillo season in Western Washington! Got some? Put 'em to good use in this hearty and oh-so-delicous Chile Verde. This does take at least 2 - 2 1/2 hours to make - but it's one of those where you just get it going in the midafternoon and then you can walk away until dinner time. Worth the trouble and provides great leftovers.

Pork Chile Verde with Posole

1 pound tomatillos, husked and washed
2 lbs boneless pork, cut into 1 ½ inch pieces
1 tsp salt
½ tsp pepper
flour, for dredging
2 T canola oil
1 onion, chopped
2 Anaheim or poblano chiles
2 jalapenos, cored, seeded and chopped
2 green bell peppers, cored, seeded and chopped
3 garlic cloves (or 1 ½ tsp pre-chopped garlic)
1 ½ c canned hominy, drained
½ c chopped cilantro leaves
1 T dried oregano
2 tsps ground cumin
3 c. chicken stock

Salsa

2 plum tomatoes, cored and diced
½ small red onion, chopped
1 jalapeno pepper, cored, seeded, and chopped
¼ red bell pepper, cored, seeded and chopped
1 T chopped fresh cilantro
1 T lime juice
salt and pepper to taste
Liquid hot sauce (optional)

Preheat the broiler. Set the tomatillos or green tomatoes on a rimmed baking sheet and slide them under the broiler. Cook, turning often, for 5 to 8 minutes, or until they are charred. Set them aside to cool.

Chop the tomatilllos reserving all juices.

Sprinkle the pork with the salt and pepper. Dust it with flour.

In a large skillet, heat the oil over medium-high heat. Add the pork in batches and brown it on all sides. Remove the pork from the skillet and transfer to a soup pot.

Using the same skillet, turn the heat to medium and add the onion. Cook it for 10 minutes, stirring often, until it is soft. Add the Anaheim or poblano chiles and jalapeno and bell peppers. Cook, stirring often, for about 4 minutes. Add the garlic and cook for 1 minute more. Transfer to the soup pot.

Stir in the hominy, cilantro, oregano, cumin, stock and the tomatillos and their juices. Bring to a boil, lower the heat, and simmer, partially covered, for 1 ½ hours, or until the pork is tender. Serve hot in deep bowls, with the salsa.

Meanwhile, make the salsa

In a medium bowl, combine the tomatoes, onion, jalapeno, bell pepper, cilantro and lime juice. Ad salt, pepper and hot sauce to taste. Set aside.

When ready to serve, pass the salsa to accompany the pork chile verde.

Pasta Piselli (or Pasta with Peas)

2009-10-07T15:07:00.001-07:00

Another simple-looking dish when served, this will surprise your diners.

Pasta Piselli

1 lb pasta (mini penne or penne)
5 slices bacon, diced
1 ½ c thinly sliced yellow onions
2 t chopped garlic (not dry powder)
2 c. green peas (thawed if frozen)
½ extra virgin olive oil
1 ½ t. salt
½ tsp pepper
½ c. grated parmesan (not Kraft in the green bottle, use the good stuff!)
2 T chopped fresh basil
2 T chopped fresh flat-leaf/Italian parsley
1 t. chopped fresh thyme

1. Heat skillet, med-hi, add bacon and cook ‘till golden.
2. Add onions and garlic, cook 4 minutes
3. Add peas and olive oil, cook 2 minutes, lower heat to med-low . Add salt and pepper. Start water heating. Cook pasta (keep peas mixture med-low this whole time stirring once in a while).
4. Combine pasta and peas. Add cheese and herbs. Toss gently to coat. Serve immediately.

Note – If you have the time start the bacon/pea mixuture and let it cook on low for up to an hour. When the Italians make this, they put the peas in a piece of crockery and stick in the side of the wood burning oven in the morning and leave it there all day.

Pasta with Lentils and Kale

2009-10-07T14:44:00.000-07:00

Don't be deceived by this photo - this looks too healthy and simple to be delicious right? Like so many dishes, this looks plain, but is so flavorful!! My kids will ask: "Mom, do we have kale? Do we have lentils? Can we have Lentils and Kale for dinner?" And then cheer when I agree. Try this.

Caramelized Carrots

2009-08-07T20:09:00.000-07:00

So..it's been a while since I posted. That's because I've been so busy trying to keep up with the stready stream of fresh organic produced that is pouring into my house from our CSA (Community Supported Agriculture - see www.pugetsoundfresh.org for more info) that we joined this summer. I have had to learn how to prepare many different vegetables that I've never eaten before! I've never prepared kohlrabi, bok choy, romanesco, cheddar cauliflower, dragon's tongue beans, italian roasting peppers and on and on. My serum phytochemical levels must be skyrocketing while my grocery bill is plummeting. Tonight we had a beautiful green salad with herbs, snap peas, cucumbers and hierloom tomatoes all from the farm as well as some boiled-then-sauteed-in-butter volunteer red fingerling potatoes from our own garden. But my favorite tonight was the carmelized carrots - some from our garden and some from the farm. Delcious! and easy.

Ditalini w/ Pesto, Beans and Broccoli Rabe

2009-05-11T20:52:00.001-07:00

This recipe for Ditalini w/ Pesto, Beans and Broccoli Rabe is a winner! Cheap, easy, delicious and so, so nutritious! I can find Ditalini at Fred Meyer under the "Private Selection" label. While I normally prefer Barilla pasta, I can't find Barilla ditalini in any of my local stores. This "PS" label does an admirable job. Broccoli rabe (pronounced "Rob") is a green leafy similar in looks and taste to kale or swiss chard. It is also called rapini. It is easier and easier to find these days. Don't be scared of it - it's delicous in this dish!

CC Salmon with Black Bean Salsa

2009-04-05T11:57:00.000-07:00

I'm always looking for a new way to serve salmon. This one looks and taste like it's from a high-class restaurant.

Black Bean Salsa

2 cans black beans, drained and rinsed
2 cups corn, drained
1 red bell pepper, finely chopped
2 garlic cloves, minced (1 tsp pre-chopped)
2 jalapenos, seeded and minced
4 green onions, minced
1/4 c. cilantro, chopped
2 limes, juiced, or 1/4 lime juice
1/2 c. olive oil
salt and fresh ground pepper to taste

CC Salmon

2 lbs salmon filet
1 tsp ground coriander
1 tsp ground cumin
1/2 salt
2 T olive oil

Preheat oven to 350.

Coat salmon with oil, sprinkle on salt, cumin and coriander. Bake for about 15 minutes

Mix together all the salsa ingrediants while salmon cooks.

Check fish for doneness. Serve topped with salsa.

Penne with Cherry Tomatoes, Basil and Mozzarella

2009-04-05T11:46:00.000-07:00

I've blogged before about how much we like Caprese Salad (see earlier post). This pasta dish is like a caprese salad, but in entree form. It is delightfully quick and easy to prepare, and remarkably delicious for its simplicity.

Penne alla Caprese in Crud0 (Penne with Cherry Tomatoes, Basil and Mozzarella)

1 lb ripe and juicy cherry tomatoes, cut in half
1/4 c. olive oil
1 tsp salt
Pinch crushed red pepper flakes
4 cloves garlic, peeled
1 pound penne pasta
10 basil leaves, shredded
1/2 lb bocconcini (bite-size fresh mozarella; cut in half)

Toss the tomatoes, oil, salt and red pepper together in a large bowl. Whack the garlic with the side of a knife and toss it into the bowl. Let marniate at room temperature, tossing one or twice, for 30 minutes.

While the tomatoes are marinating, cook the pasta al dente (if you don't know what that means, send me an email).

Remove garlic from the marinated tomatoes and toss in the basil. Drain the pasta, add it to the bowl, and toss well to mix. Check the seasoning, adding salt and more crushed red pepper if necessary. Gently stir in the bocconcini and serve.

Garlic-Roasted Chicken Breasts

2009-04-05T11:35:00.001-07:00

This is a fast and simpler way to get the taste of whole roast chicken, but well, faster and easier. This is delicious!

Garlic-Roasted Chicken Breasts

3 large garlic cloves, minced (1 1/2 tsp pre-chopped)
1 tsp dried oregano
1/2 tsp dried red pepper flakes
2 T olive oil
1 tsp salt
1/2 tsp fresh ground pepper
4 chicken breast halves with skin and bone (2 to 2 1/4 lb) (DO NOT use boneless, skinless)

Preheat oven to 500F with rack in upper third.

Stir together garlic, oregano, red pepper, oil, salt, and pepper.

Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 tsp garlic mixture into each pocket. coat chicken with remaining mixture (including under skin).

Roast chicken, skin side up, in a foil-lined large shallow baking pan until just cooked through (20 to 25 minutes).

Hot Chocolate Reviews

2009-01-12T11:28:00.000-08:00

Steve and I both gave each other new brands of hot chocolate to try for Christmas. I gave him a can of Schokinag's Mint Chocolate and he gave me a bag of Chocolat Vitale - European Style. Both of these were a change from the normal powdered hot chocolate's that we're all used to, but are rather composed of very small bits of chocolate. For the Schokinag you melt the chocolate in your mug first and then stir in the milk and for the the Chocolat Vitale you do the opposite. While both were delicious we both preferred the Chocolat Vitale. Both are expensive (about $10 for a decent sized can) and available at Whole Foods.

What's for Breakfast?

2009-01-12T11:13:00.000-08:00

My husband told me I should expand my blog...so I am. I will no longer limit myself to the arduous question of "What's for dinner?", but also "What's for breakfast?"

Our favorite breakfast lately is steel-cut oatmeal - also known as pin-head or Irish Oatmeal. Steel-cut oats are oats that are chopped up into bits instead of smashed flat like classic oatmeal. They produce a hot cereal with a pleasing texture. You can pay way too much for these in one of those fancy tins or Bob's Red Mill, available nationally I think, sells a packet for a good price. The best option is to buy it from the bulk foods section. The best price around me is at PCC at $1.21/lb and that's organic to boot!

To cook for one person - place 1/3 cups oats, 1 cup water and 1/8 tsp salt in a saucepan. Bring to a boil and then reduce to low for about 10 minutes stirring occassionally. The cereal is done when all the water is absorbed and the cereal just starts to want to stick to the bottom of the pot. For 2 adults and 2 kids *(who don't eat a lot), go for 1 cup of oats, 3 cups water and 1/4 tsp salt.

Steve likes his with a touch of cream, dried cherries and turbinado sugar. I like just cream and brown sugar. Natalie likes her's loaded with golden raisins....in fact she likes anything loaded with golden raisins.....

Let me know what you think! If you have leftover cereal, save it in the fridge and email me for a recipe for crackers or bread that will use it up!

This is not your Grandmother's Beef Stroganoff....

2009-01-01T20:09:00.001-08:00

Unless of course, she made excellent beef stronganoff...

This recipe (that I put together from several others on Epicurious.com) is divine. No starchy sour cream sauce, no tough meat etc. - just flavor infused tender beef and mushrooms. While this may take a little longer than other stronganoff recipes you've seen, it's worth it, don't try to cheat and combine steps. The layering of the flavors in the sauce are the key to this dinner. I've included directions about how to get a side veggie and the noodles all done at the same time. Let me know what you think.

Beef Stroganoff

1 ½ lbs thinly sliced tender beef (flat iron steak is great)
Salt & pepper
2T olive oil
2 T butter
1 shallot
6 oz sliced mushrooms (crimini)
1 c beef broth
2 T sherry
¾ c cream
2 T chopped parsely
Salt & Pepper

1 large package egg noodles
Frozen peas or canned green beans or whatever

1. Thinly slice, pat dry and lightly salt and pepper the beef
2. Heat oil (2T) in saute pan, brown meat – remove from pan,set aside
3. Melt butter (2T), add shallot, cook till tender (2 minutes is good)
4. Add mushrooms, cook ‘till all liquid (it will come out of the mushrooms) is gone (about 12 minutes)
5. Add broth (1 cup) and sherry (2T), cook until almost all evaporated (about 14 minutes)
6. Start water boiling for egg noodles and pop a bowl of peas or green beans into the microwave, but don’t cook yet
7. Add cream (3/4 cup), any accumulated meat juice, cook for 2 minutes to thicken.
8. Press Go on the microwave, set the table.
9. Taste for salt and pepper, adjust. Stir in parsley and meat.
10. Serve over egg noodles

Mounds of Meatballs

2008-08-28T16:56:00.000-07:00

This recipe is origanally from a cookbook for kids by Emeril, I believe. But since I call my sister-in-law Kristi each time I find I have lost this recipe, I call these Kristi's Meatballs. Because they are baked and not fried, they gain points for health and easiness. Cook the spaghetti while the meatballs bake and warm up a jar of sauce (unless you're an overachiever and feel compelled to make both the sauce and the meatballs from scratch on the same night). A bagged salad rounds out the meal.

Krisit's Meatballs

1/2 lb lean ground beef
1/2 lb mild or hot italian sausage (what you prefer)
2 eggs
1/2 c. bread crumbs
2 T chopped parsley (flat-leaf/Italian, not the curly stuff)
1 T chopped onion (dry onion flakes is an easy option here)
1/2 c. good quality Parmesan (no Kraft in the green bottle that is 5 years old please)
1 clove chopped garlic
1/4 tsp ground nutmeg (grating your own nutmeg yet? It's worth it!)
1/2 T salt

Mush everything together in a big bowl. Your clean hands are the best tool for the job. Form into balls about 1 - 1 1/2" in diameter and place on baking sheet. Bake for 20 minutes at 350 or until golden.

Yum.

Chicken Pot Pie Like Never Before

2008-08-28T15:46:00.000-07:00

Okay, so this recipe for Chicken and Vegetable Pot Pies with Cream Cheese Crust will never appear in "Cooking Light" but man is it good! The cream cheese in the crust makes is an easy dough to work with and roll out and transfer to the pie. Save yourself the trouble of roasting the chicken if you want and just buy a rotisserie chicken (from Costco, the best bird by far!).

Also - no need to put it into indivdual dishes unless you already have cute dishes like this and want too.

Heirloom Tomatoes: A Taste to Be Treasured

2008-07-24T19:41:00.000-07:00

Stop your grocery cart! Put back those hard red tasteless tomatoes! You don't have to succumb to the evil plot of your megamart bioengineers. Get yourself down to a farmers market or natural foods store (I can get them at Trader Joe's) and check out one of Mother Nature's true gifts of summer: the heirloom tomato!! Bred for taste and not for it's ability to ship well like the ones you've been buying for years at the megamart, heirloom tomatoes come in red, orange, yellow, green and even like this one pictured here - almost purple? Serve them sliced dressed simply with salt and pepper and maybe a drizzle of high quality extra virgin olive oil (no vinegar though. The specimens we've had lately are more acidic than the hard bred ones we've been used to) and then let the ooing and ahhing begin.

Sweet-Potato Hash with Bacon

2008-05-20T15:42:00.000-07:00

I made this Sweet-Potato Hash with Bacon as an experiment for Thanksgiving last year. I knew it was good, real good, when I put it on the table, but my older brother was just about in tears over it. While this dish isn't going to win any awards for health because of the bacon, it will win you the love of all to whom you serve it.

Caprese Salad

2008-05-19T16:21:00.001-07:00

This a quick, delicious addition to a meal especially in summer. I love it when I can serve this with tomaotes and basil from my vegetable patch.

Caprese Salad

2 large ripe tomaotes
1 container of fresh mozarella (comes as a ball floating in liquid NOT a shrink wrapped ball)
15 or so fresh basil leaves
olive oil
balsamic vinegar
salt
freshly ground pepper

1. Slice the tomatoes and mozerella into rounds.
2. Sprinkle the cheese with salt.
3. On a plate arrange tomato and mozzarella slices and basil leaves, alternating and overlapping to form a circle.
4. Sprinkle with salt and freshly ground pepper.
5. Drizzle with olive oil and balsamic vinegar.

A few thoughts from an LDS cook about cooking with wine or other alcohol:

2008-05-19T16:13:00.000-07:00

(This entry refers to the recipe posted below)

Do you eat yeast raised breads or doughnuts? Do you eat cookies or other goodies made with vanilla extract? If you do, then you should not object to dishes cooked with a bit of wine as long as it has been prepared in such a way that the alcohol is surely cooked out. Since alcohol flees at the mere thought of being heated and in this dish the sherry sauce is boiled for 3 minutes, the alcohol is LONG gone by the time it is served leaving only the delicious flavors and enhancements provided by the other components of the sherry. In fact, some flavors, particularly those in tomatoes, are only alcohol soluble – meaning that they are only unlocked by alcohol. But once unlocked they remain in the sauce even after the alcohol is cooked out. Thus, every Italian nonna (grandma) that you will ever meet will pour a glass of red wine into her spaghetti sauce as it simmers on the back burner all afternoon and feed it to her grandkids with a clean conscience….unlike the young couple we sat next to at a café in Rome earlier this month who let their one year old baby boy have repeated tastes of beer when he asked……..not kidding. Buon Appetito!

Pork Chops Au Poivre

2008-05-19T16:09:00.000-07:00

When I cook Pork Chops Au Poivre for dinner, my family knows that there is a temporary suspension of good manners at the dinner table and the knife and plate licking begin. You won't want to reliquish even one drop of this divine sauce to the dishwasher.

Onion Roasted Potatoes

2008-03-11T10:55:00.000-07:00

This is an old standby recipe for us and we love it. When I pulled these out of the oven last night I got a big hug around my legs from Carina (age 5) and was told that I was the "the best!"

Onion Roasted Potatoes

1 1/2 lbs any type of potatoes
1 tsp salt (I prefer kosher salt for this)
1 envelope Lipton's dry onion soup mix
2-3T olive oil

1. Preheat oven to 400
2. Slice your potatoes into 1" pieces
3. Sprinkle on salt and soup mix
4. Drizzle on olive oil and mix till all is evenly coated
5. Roast for 30 minutes in the oven - or longer, they only get better as they carmelize

When you serve them be sure to scrape up the yummy bits from the bottom of the pan.

Skirt Steak with Peppers, Raisins, and Almonds

2008-03-11T10:46:00.000-07:00

We had this Skirt Steak with Peppers, Raisins, and Almonds for dinner tonight, and I had a hard time limiting my portions.
Notes 1) The recipe says it's Cuban-inspired, but I found the hint and cinnamon and cloves along with the raisins and almonds to be more Moroccan, but not so much so as to scare off American eaters - just 100% delicious.
2) I used my new favorite cut of meat the flat iron steak and I didn't use the full 1 3/4 lbs called for in the recipe. I think that would be too high of a meat/peppers ratio. I used about 1 lb.
3) I used golden raisins. I think they are more tender and work better in this kind of dish.
4) I served it with simple steamed broccoli and Onion Roasted Potatoes (see next entry)

Bon Appetit!

Toasted Barley Minestrone

2008-03-08T21:49:00.000-08:00

This soup was delcious and loaded with fiber! It is a great meatless option and you do not miss the meat one bit. The recipe is from Good Housekeeping. Notes 1) Don't skip the pesto. It adds a lot of flavor and the soup would just kind of be so-so without it. 2)Don't be scared by the cabbage. After the meal, my husband was busing dishes (yes, he's a keeper 'eh?) when he spotted the leftover cabbage on the counter and said "This had cabbage in it?" 3) The recipe for the pesto calls for Romano cheese. I used good-quality Paremesan and it was delicious. If you still have a green bottle of Kraft Paremesan in your pantry please stop reading this blog, get up, go to your kitchen and throw it away. Thank you. You can buy inexpensive good-quality Parmesan at Trader Joe's. 4) The pesto recipe says to blend it up in a mini-processor. I used my regular blender. I had to poke the leaves around a few times, but we got there. Instead of stirring this in to each individual bowl, just stir it into the whole pot before serving. That way the pesto doesn't get all used up at meal time and leave the leftovers naked. Let me know what you think!

Quick Beef & Broccoli

2008-03-08T21:33:00.001-08:00

Wow, chinese food at home in about the same amount of time as it would take to order and go and get it. This is a delicious, super-fast and easy recipe for Quick Beef and Broccoli. The recipe calls for a bag of frozen broccoli - do your taste buds a favor and just steam some fresh broccoli - the difference in taste and texture is well worth the extra three minutes. Get that going while you slice the beef. I like the new cut that available now "Flat Iron Steak" for this dish. It is as tender as a Filet Mignon at a fraction of the cost. When you toss it with the cornstarch it's not going to look like it does when you've dredged it in flour since you're only using 1 1/2 T of flour, but just go with it. You don't want to add more cornstarch. Also, when you add the soy sauce and water to the pan, be sure to scrape up on the goodies off the bottom of the pan. Not only will that add flavor, but much of it is cornstarch that will thicken your sauce.

I served this with the Brown Rice Medley featured below.

Greens with Goat Cheese and Tangerine Vinaigrette

2008-02-11T17:26:00.000-08:00

This is a winner salad. The goodies in it make it tempting to even non-salad lovers. The recipe tells you to take the membranes off the tangerine sections and squeeze them for juice. I tried it this way and also with the membranes on and it was fine and less work. Just juice a half of a tangerine and cut up the other sections into the salad. Do use the zest - it's worth the small effort. Use a microplane grater (available about everywhere now) for best results and to be sure to leave the bitter pith behind. Blood orange also works well in this recipe and are available in the markets right now. Don't be afraid of the goat cheese. A lot of people think this is stinky cheese, but it's not - it's more mild than feta and is delicious and buttery. Trader Joes carries an excellent brand. I also like their "Herb Salad Mix" as the greens in this salad.

Brown Rice Medley from Trader Joe's

2008-02-11T16:34:00.000-08:00

If you live in an area of the country without a Trader Joe's, well, I am truly sorry for you are missing out on a true culinary convenience. One of my lastest finds is Brown Rice Medley that includes parboiled brown rice, black barley and daikon radish seeds. It looks beautiful on the plate and tastes great! What an easy and delicious way to serve whole grains. Follow the instructions on the package using chicken broth instead of water and add 1/2 tsp of salt. When simmering, simmer it at pretty good heat or it will take longer than the 45 minutes listed on the package.

Gigi Salmon with a Brown Rice Medley and Tangerine Vinaigrette Salad

2008-02-11T16:13:00.001-08:00

We had a divine dinner the other night. So good, that I had to make it again for my Mom for lunch the next day. I will post the main dish recipe here, look for the next two entries for the side dishes.

Gigi Salmon

1 slab salmon (wild-caught best, choose sockeye over coho if given choice)
3/4 powdered ginger
1 tsp salt
1/2 tsp freshly ground pepper
3 cloves minced garlic
2 T olive oil
1/4 cup brown sugar

Line a cookie sheet with AL foil and lay fish right down the center, skin side down. Sprinkle evenly with salt, pepper, ginger & garlic. Rub down with olive oil, pat on brown sugar.

Bake in 350 oven for about 15 minutes - check for doneness (no translucent looking fish at the center of the thickest part). Watch carefully - you want it done, but fish will dry out quickly if overbaked.

Serve with Tangerine Vinaigrette Salad and Brown Rice Medley

Devour.

Roasted Carrots and Parsnips

2008-02-05T18:22:00.001-08:00

Ever had a parsnip? I never had until I found this recipe for Roasted Carrots and Parsnips and had to try it. Would you believe me that they are delicious? No joke. This is a simple and different way to serve vegetables. Try it and let me know what you think. Your regular grocery store should have parsnips, but you may have to ask where they've hidden them away.

Red Lentil & Vegetable Soup

2008-01-29T16:46:00.000-08:00

We tried this recipe for Red Lentils & Vegetable Stew from Good Housekeeping magazine a few nights ago. It was fast and easy and met approval from 4/4 family members. The true test of any recipe is how fast or slow the leftovers disappear. These leftovers were gone by lunch the next day.

I found red lentils in the bulk foods department of the regular grocery store. I recommend serving a multi-grain or whole wheat roll on the side.

Let's Get Cooking!

2008-01-29T16:25:00.000-08:00

This blog is all about what we're eating for dinner at our house. I will blog about great products I find at the store, new recipes that I've tried, my favorite recipes and anything else dinner time related that seems worth sharing all with a focus on items particularly delicious and healthy. The fact that you're checking out this blog probably means you don't need to hear my lecture on the power of home cooking so just nod your head in agreement as I tell you that home cooking is a powerful and influential tool wielded by home cooks everywhere. Home cooking feeds both the body and spirit. It binds people together. Done right it can also contribute to better health. Let's get cooking!