- The highlight of my childhood was making my brother laugh so hard that food came out of his nose. --Garrison Keillor
Tuesday, May 15, 2012
Wednesday, April 25, 2012
April is begging for a Frittata
Tonight's Menu with Charlie includes a lovely Frittata with Zucchini & Goat Cheese:
(It really helps to have a Frittata Pan Look Here:)
10 Eggs
1 Teaspoon Salt
1 1/2 tablespoons unsalted butter
2-3 Small zucchini, thinly sliced
2 tablespoons fresh oregano leaves, chopped
2 teaspoons fresh parsley, chopped
4 ounces goat cheese, crumbled
Instructions:
1. In a bowl, whisk together the eggs and 1/2 t. salt. Set aside.
2. In the deep half of a frittata pan over medium heat, melt 1 T. butter. When it begins to foam, add the zucchini and sprinkle with remaining 1/2 t. salt. Sauté for 30 seconds. Add the oregano and parsley, and cook another 30 seconds.
3. Add the eggs and, using a rubber spatula, quickly and lightly stir in the eggs in a small circular motion to combine with the zucchini. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce to low and cook, without stirring, 4-5 minutes.
4. Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 T. butter. Place shallow pan upsidedown on top of deep pan and flip frittata into the shallow pan. Reduce heat to low and cook, covered, for 3 minutes. Remove the top pan and continue cooking until eggs are set, 3-5 min.
5. Using the spatula loosen the edges of the frittata and gently slide onto a plate. Garnish with more parsley.
Serves: 8-10
Berry Salad
1/4 Cup orange juice
1 Tablespoon salad oil
2 teaspoons honey or dijon mustard
1 Teaspoon Sugar
1/4 Teaspoon Salt
4 cups torn lettuce
1 1/2 cups fresh blueberries, raspberries, quartered strawberries,
and/or canned mandarin oranges
cheddar or pretzel Goldfish Crackers
Instructions:
1. In screw-top jar, combine O.J., oil, mustard, sugar and salt. Cover and shake til combined.
2. Place washed & dried lettuce in a bowl and drizzle with dressing; toss to coat. divide among 4 plates.
3. Arrange fruit fruit on lettuce and sprinkle with crackers.
Serves: 4
(It really helps to have a Frittata Pan Look Here:)
10 Eggs
1 Teaspoon Salt
1 1/2 tablespoons unsalted butter
2-3 Small zucchini, thinly sliced
2 tablespoons fresh oregano leaves, chopped
2 teaspoons fresh parsley, chopped
4 ounces goat cheese, crumbled
Instructions:
1. In a bowl, whisk together the eggs and 1/2 t. salt. Set aside.
2. In the deep half of a frittata pan over medium heat, melt 1 T. butter. When it begins to foam, add the zucchini and sprinkle with remaining 1/2 t. salt. Sauté for 30 seconds. Add the oregano and parsley, and cook another 30 seconds.
3. Add the eggs and, using a rubber spatula, quickly and lightly stir in the eggs in a small circular motion to combine with the zucchini. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce to low and cook, without stirring, 4-5 minutes.
4. Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 T. butter. Place shallow pan upsidedown on top of deep pan and flip frittata into the shallow pan. Reduce heat to low and cook, covered, for 3 minutes. Remove the top pan and continue cooking until eggs are set, 3-5 min.
5. Using the spatula loosen the edges of the frittata and gently slide onto a plate. Garnish with more parsley.
Serves: 8-10
Berry Salad
1/4 Cup orange juice
1 Tablespoon salad oil
2 teaspoons honey or dijon mustard
1 Teaspoon Sugar
1/4 Teaspoon Salt
4 cups torn lettuce
1 1/2 cups fresh blueberries, raspberries, quartered strawberries,
and/or canned mandarin oranges
cheddar or pretzel Goldfish Crackers
Instructions:
1. In screw-top jar, combine O.J., oil, mustard, sugar and salt. Cover and shake til combined.
2. Place washed & dried lettuce in a bowl and drizzle with dressing; toss to coat. divide among 4 plates.
3. Arrange fruit fruit on lettuce and sprinkle with crackers.
Serves: 4
Saturday, February 11, 2012
February Romance in the Caribbean
Tonight Charlie & I are cooking Caribbean Pork Roast and Spinach Salad with Hot Citrus Dressing. This takes a bit of advance preparation.
8 ounces sliced pineapple, undrained
2 tablespoons brown sugar
2 teaspoons Cumin
1 Teaspoon Cinnamon
1/2 Teaspoon dried thyme leaves
1/8 Teaspoon ground red pepper
3 cloves garlic, pressed
3 pounds boneless rolled pork loin roast
1 1/2 pounds peeled sweet potatoes (@3 medium)
2 Medium Onions
1/2 Teaspoon Salt
1/2 Teaspoon ground black pepper
Instructions:
1. Drain pineapple, reserving 1/2 c. juice. Combine juice with brown sugar, cumin, cinnamon, thyme, red pepper and garlic.
2. Place roast and juice mixture in plastic bag (or marinator) for 4 hours or overnight.
3. Preheat oven to 350º. Cut sweet potatoes into 2 inch slices, then quarters. Cut onions into 8 wedges and quarter the pineapple rings.
4. Remove roast from marinade and place in stone baker. (discard marinade) Place veggies and pineapple around roast; sprinkle with salt & pepper. Cover and bake 1 hour.
5. Carefully remove lid and continue baking another 15-30 minutes. (medium is 155º with meat thermometer) Remove from oven and let rest for 10 minutes before carving. Cut about 2/3 into thin slices. Serve immediately with potatoes and pineapple.
6. Wrap and refrigerate remaining roast for up to 4 days to use in Paradise Pita Pockets.
8 ounces sliced pineapple, undrained
2 tablespoons brown sugar
2 teaspoons Cumin
1 Teaspoon Cinnamon
1/2 Teaspoon dried thyme leaves
1/8 Teaspoon ground red pepper
3 cloves garlic, pressed
3 pounds boneless rolled pork loin roast
1 1/2 pounds peeled sweet potatoes (@3 medium)
2 Medium Onions
1/2 Teaspoon Salt
1/2 Teaspoon ground black pepper
Instructions:
1. Drain pineapple, reserving 1/2 c. juice. Combine juice with brown sugar, cumin, cinnamon, thyme, red pepper and garlic.
2. Place roast and juice mixture in plastic bag (or marinator) for 4 hours or overnight.
3. Preheat oven to 350º. Cut sweet potatoes into 2 inch slices, then quarters. Cut onions into 8 wedges and quarter the pineapple rings.
4. Remove roast from marinade and place in stone baker. (discard marinade) Place veggies and pineapple around roast; sprinkle with salt & pepper. Cover and bake 1 hour.
5. Carefully remove lid and continue baking another 15-30 minutes. (medium is 155º with meat thermometer) Remove from oven and let rest for 10 minutes before carving. Cut about 2/3 into thin slices. Serve immediately with potatoes and pineapple.
6. Wrap and refrigerate remaining roast for up to 4 days to use in Paradise Pita Pockets.
Saturday, January 7, 2012
January calls for a hearty stew
Beef and Barley Soup
3 pounds boneless beef chuck roast, trimmed and cut into 1/2 inch pieces
salt & pepper
2 tablespoons vegetable oil
2 onions, chopped
2 carrots, peeled and chopped
1/2 Cup dry red wine
28 ounces diced tomatoes
4 cups beef broth
4 cups chicken broth
1 Teaspoon dried thyme
2/3 Cup pearl barley
1/4 Cup minced fresh parsley
Instructions:
1. Dry beef and season with salt & pepper. Heat 2 t. oil in skillet and brown beef (1/2 at a time) for 10 minutes. Add to slow cooker.
2. Add remaining 2 t. oil to skillet ; add onions, carrots and 1/4 t. salt. Cook til veggies are softened, about 5 minutes. Stir in wine; simmer about 1 minute, and add to slow cooker.
3. Add tomatoes with juice, the broths, thyme and barley. Cook on low for 6 hours or high for 4 hours.
4. Before serving, season with salt & pepper ; stir in parsley.
Serves: 6-8
Prep Time: 1 hr
Cook Time: 6 hr
Total Time: 7 hr
Calories: 661
Cholesterol: 104 mg
Fat: 36 g
Saturated Fat: g
Calories From Fat:
Protein: 53.4 g
Carbohydrates: 21 g
Sodium: 1092 mg
Fiber: 4.3 g
Asiago-Black Pepper Drop Biscuits
1 1/4 cups Flour
1 Teaspoon baking powder
1/2 Teaspoon Salt
1/4 Teaspoon cracked black pepper
1 1/2 tablespoons chilled butter, cut into small pieces
1/2 Cup grated fresh Asiago cheese
3/4 Cup fat-Free buttermilk
Instructions: 1. Preheat oven to 450º.
2. Combine dry ingredients; stir well. Cut in butter with a pastry blender. Add cheese and buttermilk; stir just until moist. Drop dough into 8 equal mounds on cooking sheet coated with cooking spray.
3. Bake for 13 minutes or until edges are lightly browned.
Serves: 8
Serving Size: 1 biscuit
Yields: 8 biscuits
Calories: 125
Cholesterol: 12 mg
Fat: 4.3 g
Saturated Fat: 2.4 g
Calories From Fat: 43
Protein: 4.9 g
Carbohydrates: 16.7 g
Sodium: 285 mg
Fiber: .6 g
Trans Fat: 1.4 g
Thursday, December 15, 2011
December, 2011
Our first official epicurean adventure:
Pork Pot Pie with Cornbread Crust
Qty Measure Ingredient
------------------------------------------------------------
1 Cup onion, diced
1 Cup green bell pepper, diced
2 tablespoons vegetable oil
1 1/2 pounds lean ground pork
12 ounces tomato sauce
2 tablespoons tomato paste
10 ounces frozen corn, thawed
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 Tablespoon Cornmeal
To taste salt & pepper
1 Cup Flour
1 Cup Cornmeal
3 tablespoons Sugar
2 teaspoons baking powder
3 tablespoons unsalted butter, melted
3/4 Cup Milk
1 Large Egg, beaten
1/2 Cup Monterey Jack cheese, grated
4 ounces green chiles,drained and chopped
Instructions:
1. Prepare the pork mixture: Cook the onion and bell pepper in oil over low heat til onion is softened. Add the pork and cook over moderate heat, stirring and breaking up lumps, until pork is no longer pink. Stir in the sauce, paste, corn, chili powder and cumin. Season with salt & pepper; simmer, stirring occasionally for 30 minutes. Spoon into a 2 1/2 qt. casserole. (This may be made 1 day ahead and refrigerated)
2. Make the topping: Sift together flour, cornmeal, sugar and baking powder. Add milk, egg and butter. Stir until just combined. Stir in the Monterey Jack cheese and chile peppers. Drop mixtures by large spoonfuls around the edge of casserole.
3. Bake at 400º for 10 minutes; reduce heat to 350º and bake another 30 minutes.
Serves: 6
Prep Time: 35 min
Cook Time: 1 hr 20 min
Total Time: 1 hr 55 min
Pork Pot Pie with Cornbread Crust
Qty Measure Ingredient
------------------------------------------------------------
1 Cup onion, diced
1 Cup green bell pepper, diced
2 tablespoons vegetable oil
1 1/2 pounds lean ground pork
12 ounces tomato sauce
2 tablespoons tomato paste
10 ounces frozen corn, thawed
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 Tablespoon Cornmeal
To taste salt & pepper
1 Cup Flour
1 Cup Cornmeal
3 tablespoons Sugar
2 teaspoons baking powder
3 tablespoons unsalted butter, melted
3/4 Cup Milk
1 Large Egg, beaten
1/2 Cup Monterey Jack cheese, grated
4 ounces green chiles,drained and chopped
Instructions:
1. Prepare the pork mixture: Cook the onion and bell pepper in oil over low heat til onion is softened. Add the pork and cook over moderate heat, stirring and breaking up lumps, until pork is no longer pink. Stir in the sauce, paste, corn, chili powder and cumin. Season with salt & pepper; simmer, stirring occasionally for 30 minutes. Spoon into a 2 1/2 qt. casserole. (This may be made 1 day ahead and refrigerated)
2. Make the topping: Sift together flour, cornmeal, sugar and baking powder. Add milk, egg and butter. Stir until just combined. Stir in the Monterey Jack cheese and chile peppers. Drop mixtures by large spoonfuls around the edge of casserole.
3. Bake at 400º for 10 minutes; reduce heat to 350º and bake another 30 minutes.
Serves: 6
Prep Time: 35 min
Cook Time: 1 hr 20 min
Total Time: 1 hr 55 min
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