Showing posts with label real food. Show all posts
Showing posts with label real food. Show all posts
Saturday, June 5, 2010
just a few days before we had finn, we celebrated our last valentine's day as a duo. you might remember the little chocolate cheescake tarts we enjoyed for dessert. but before that, we made and ate a meal of italian risotto and crab legs. having never made risotto, i left the stirring and watching to husband after i prepped the ingredients. we used a pretty basic recipe found here.
uploading images to picasa causes them to appear even more underexposed than they are...
fennel, onion, and pea risotto (adapted from new italian recipes)
1 c arborio rice
3 + 3 tbsp e.v. olive oil
1 large onion, coarsely chopped
1 large fennel bulb, white part chopped coarsely, plus a few pieces of greens
1 1/2 c peas
1/4 c fresh basil, finely chopped
1/2 c dry white wine (chardonnay, sauvignon blanc or pinot grigio)
6 c chicken stock
1/2 c pecorino romano cheese
2 tbsp butter
1/4 c fresh parsley, finely chopped
1/4 c grated parmigiano-reggiano
1. bring chicken stock to a slow simmer in a large sauce pan or soup pan, add in basil and fennel greens
2. in a large skillet, heat 3 tbsp olive oil to medium low, then add onions and fennel and cover
3. let the vegetables soften and release their juices for at least ten minutes then remove to a separate bowl
4. add the other 3 tbsp of olive oil to the same pan for 30 seconds, then add arborio rice, tossing in oil
5. add the onions and fennel back in
6. add white wine and let reduce by about 3/4
7. add a ladle or two of the barely simmering stock, stir a little, make sure risotto is completely covered with juices and simmer over low heat
8. when the liquid is absorbed and just below the top of the rice, add more stock
9. repeat these steps for about fifteen minutes, stirring occasionally
10. add peas and let simmer until liquid is reduce by half
11. test for tenderness; when rice reaches a "soft with a small bite" state, add cheese and butter and stir
12. allow to cook until almost all liquid is absorbed, then remove from heat
13. let the dish stand for about 5 minutes, then serve topped with a bit more grated parmigiano-reggiano and chopped parsley
and so we prepared the risotto and in the last few minutes, we steamed the crab legs. we don't, however, have a proper pot in which to steam and the result of our efforts was hilarious. once finished, they barely fit on the serving platter. the one thing we do have for crab legs are tiny little forks. we used knives rather than crackers and because i am a semi-professional crab leg eater, i can get large chunks of meat out in this fashion.
attack of the crab!
back to the risotto. fab.u.lous. the flavors were perfectly mellow, the herbs and vegetables cooked down and blended with the soft rice. and when you add cheese and butter to a slowly simmered dish, you simply cannot go wrong. we both ate large portions for dinner (mixed with warm crab meat) and were able to have fancy leftovers the next day.
i thought risotto was time consuming with constant stirring and lots of effort, but i was wrong. i can't wait to try more! i recently had lobster risotto at a local italian restaurant and can imagine myself making that in the future...and there are plenty of other flavors to test out :)
Thursday, February 18, 2010
in a breakfast for dinner mood, i planned my weekly grocery trip with that in mind. how lucky was i when blueberries were 99 cents a container (vs. $3.99). i bought three packages on the spot and decided blueberry pancakes with breakfast sausage would fit the bill. when i got home, i set out to find a new pancake recipe to try. if you're doing easy dinner, it's always nice to try something new.
i was fresh off a cook's illustrated pancake recipe that is divine, so my expectations were high. when i came across a "simply perfect pancake" recipe from king arthur flour that listed malt powder as an ingredient, i was more than intrigued. apparently the malt replaces the sugar which makes for fluffy, diner-like pancakes.
i was fresh off a cook's illustrated pancake recipe that is divine, so my expectations were high. when i came across a "simply perfect pancake" recipe from king arthur flour that listed malt powder as an ingredient, i was more than intrigued. apparently the malt replaces the sugar which makes for fluffy, diner-like pancakes.
obviously, i adapted these to make blueberry pancakes, but the recipe stays the same until the berries.
blueberry malt pancakes (adapted from perfect pancakes by king arthur flour)
2 large eggs
1 1/4 c milk
3 tbsp melted butter or vegetable oil
1 1/2 c flour
3/4 tsp salt
2 tsp baking powder
1/4 c malted milk powder
1 pint blueberries
1. beat eggs and milk until foamy
2. stir in butter or vegetable oil
3. whisk dry ingredients and gently combine with egg and milk mixture
4. let batter rest while griddle or non-stick pan* heats up
5. pour 1/4-1/3 cupfuls of batter onto hot surface, then drop in a few blueberries to each
6. cook until bubbles form, then flip and cook the other side until brown
7. always serve with butter and syrup, side of sausages optional
*just a shout out to my new non-stick pan, the cuisinart green gourmet 10" eco-friendly skillet. and no, this was not free, no one gave me anything to write this little review (but if cuisinart reads this, i'm open for testing!). this is a fabulous pan - things glide right out with no greasing and it's good for the earth. i got the 10" because it's perfect for omelets and small jobs, but honestly it was too small for circular pancakes. i have other non-stick options but i love this pan so much i was ok with crescent shapes. i want to keep it nice, so i have not put it in the dishwasher, instead i promptly hand wash after each use, plus NO metal utensils near the surface.
back to the pancakes. yum! fluffy and diner-like, indeed. and you can't go wrong when adding blueberries. they were super easy to prepare (almost as easy as a box mix) and if you're from the midwest, you already have malt powder in your pantry. i will definitely keep this recipe in my pancake arsenal. (we ate them so quick i didn't even get a good "stack" shot)
Thursday, February 11, 2010
these photos are blegh. i'm sorry.
i don't bake a lot of dinners. we don't eat very many casseroles, pasta bakes, etc., because i tend to prefer using the stove top for dinners. this might also be because i don't typically enjoy my dinner mixed into one giant pan. of course there are exception, and stuffed shells is one (right up there with lasagna).
the other day, a craving for a warm, pasta based dish hit. not lasagna this time, but shells or rolls, or something. my search led to me to this, and i promptly added the items i didn't already have to my grocery list.
the other day, a craving for a warm, pasta based dish hit. not lasagna this time, but shells or rolls, or something. my search led to me to this, and i promptly added the items i didn't already have to my grocery list.
sausage, spinach, and ricotta stuffed shells (adapted from elise at simplyrecipes.com)
1 12 oz package jumbo pasta shells
1 tbsp olive oil
1 c finely chopped yellow onion
1 lb sweet italian sausage (i found this without casings)
1 tbsp minced garlic
1 egg
15 oz ricotta cheese (small tub)
10 oz chopped frozen spinach, thawed, squeezed dry, chopped further
1 c grated parmesan cheese
1 tsp dried basil
1/4 c unseasoned bread crumbs
1/2 tsp salt
1/2 tsp ground black pepper
3 14.5 oz cans tomatoes (herbs, celery/onions, plain, whatever), including the liquid, tomatoes broken up
9x13 and 9x9 pans (1 each)
1. cook pasta shells according to directions, then drain, rinse in cold water, and cool.
2. heat olive oil in a large skillet over medium high heat
3. add onions and cook until softened, about 5 minutes
4. add sausage, breaking up into smaller bits and cook until cooked through
5. add garlic and cook until fragrant, about 30 seconds, then remove pan from heat
6. beat egg in a large bowl, then mix in ricotta, chopped spinach, 1/2 c parmesan, basil, bread crumbs, salt, and pepper
7. add slightly cooled sausage mixture
8. cover bottom of 9x13 and 9x9 pans with a thin layer of tomatoes and liquid
9. fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture, then arrange shells into dishes
10. spread remaining tomatoes and liquid over shells
11. cover pans with foil and bake at 375F for 30 minutes
12. remove foil, cover with remaining 1/2 c parmesan and bake for 10 more minutes uncovered
1 tbsp olive oil
1 c finely chopped yellow onion
1 lb sweet italian sausage (i found this without casings)
1 tbsp minced garlic
1 egg
15 oz ricotta cheese (small tub)
10 oz chopped frozen spinach, thawed, squeezed dry, chopped further
1 c grated parmesan cheese
1 tsp dried basil
1/4 c unseasoned bread crumbs
1/2 tsp salt
1/2 tsp ground black pepper
3 14.5 oz cans tomatoes (herbs, celery/onions, plain, whatever), including the liquid, tomatoes broken up
9x13 and 9x9 pans (1 each)
1. cook pasta shells according to directions, then drain, rinse in cold water, and cool.
2. heat olive oil in a large skillet over medium high heat
3. add onions and cook until softened, about 5 minutes
4. add sausage, breaking up into smaller bits and cook until cooked through
5. add garlic and cook until fragrant, about 30 seconds, then remove pan from heat
6. beat egg in a large bowl, then mix in ricotta, chopped spinach, 1/2 c parmesan, basil, bread crumbs, salt, and pepper
7. add slightly cooled sausage mixture
8. cover bottom of 9x13 and 9x9 pans with a thin layer of tomatoes and liquid
9. fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture, then arrange shells into dishes
10. spread remaining tomatoes and liquid over shells
11. cover pans with foil and bake at 375F for 30 minutes
12. remove foil, cover with remaining 1/2 c parmesan and bake for 10 more minutes uncovered
i had 3-4 shells left without filling when all was said and done, but i like to generously fill the pasta. the original recipe calls for two large pans, but i arranged my shells neatly in rows and was able to fit everything in one large and one small pan.
because we are just two people who enjoy leftovers only once after a meal is served, i froze my small pan of shells (before baking). wrapped in foil, then cling wrap, this will stay for about 4 months. i've got a plan to freeze a number of upcoming dishes before the baby arrives so i have a little less to do around the house those first few weeks.
sorry about the pink/warm plate
this was perfect comfort food. i wasn't sure about the canned tomatoes (rather than sauce), but it was much lighter than typical baked pastas and i enjoyed that. just enough cheese to satisfy and excellent flavors in the filling. i'm looking forward to having my next batch in just a few weeks!
Wednesday, January 20, 2010
my palate has been a bit limited during pregnancy. i haven't really been into chicken lately and i can't stand most asian foods with sweet/sour/spicy sauces. in fact, i pretty much only want beef. but i can't have that everyday, so i've been on a mission to find new recipes to mix into my meal planning that don't include chicken (thats hard to do, you know). i also try to find a few healthy options, as i'm on no diet and eat treats far too often. fish usually seems to come to mind and husband loves it. we've had scallops and salmon and shrimp (no, not all fish) in the past week or so and this recipe topped the pack.
salmon with cucumber salad and dill sauce (adapted from cooking light august 2007)
3 tbsp fat-free sour cream
1 tbsp plus 1 tsp finely chopped fresh dill, divided
2 tbsp rice vinegar, divided
3/4 tbsp finely chopped shallots
1/4 tsp grated lemon rind
1 tsp fresh lemon juice
1 garlic clove, minced
1-2 (6-ounce) salmon fillets
salt and pepper
1/4 cc dry white wine
1 english cucumber
1. combine sour cream, 1 tbsp dill, 1 tbsp vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill
2. season fish with salt and pepper
3. heat a nonstick skillet over medium-high heat and add fish to pan, cooking for 3 minutes
4. turn fish and cook 1 additional minute
5. remove from heat, add wine, and cover
6. let stand for 3 minutes or until desired doneness
7. using a vegetable peeler, shave cucumber lengthwise into ribbons
8. combine cucumber, 1 tbsp rice vinegar, and 1 tsp dill in a bowl; toss gently
9. to serve, place cucumber mixture on plates and top with fish and dill sauce
salmon with cucumber salad and dill sauce (adapted from cooking light august 2007)
3 tbsp fat-free sour cream
1 tbsp plus 1 tsp finely chopped fresh dill, divided
2 tbsp rice vinegar, divided
3/4 tbsp finely chopped shallots
1/4 tsp grated lemon rind
1 tsp fresh lemon juice
1 garlic clove, minced
1-2 (6-ounce) salmon fillets
salt and pepper
1/4 cc dry white wine
1 english cucumber
1. combine sour cream, 1 tbsp dill, 1 tbsp vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill
2. season fish with salt and pepper
3. heat a nonstick skillet over medium-high heat and add fish to pan, cooking for 3 minutes
4. turn fish and cook 1 additional minute
5. remove from heat, add wine, and cover
6. let stand for 3 minutes or until desired doneness
7. using a vegetable peeler, shave cucumber lengthwise into ribbons
8. combine cucumber, 1 tbsp rice vinegar, and 1 tsp dill in a bowl; toss gently
9. to serve, place cucumber mixture on plates and top with fish and dill sauce
mm, so tasty! it's very summery and fresh. i love the tangy dill sauce (dill and salmon are a match made in heaven and i really don't eat the fish without it) and the crunchy cucumber salad. i didn't even take pictures of the process because it's so fast and easy there just wasn't time between start to finish (eating).
i don't have new year's resolutions this year, but if healthy eating is one of yours, try this easy dinner. or, if you already ate a bag of candy by yourself and you'd like to level the playing field (salads cancel out sweet calories, fyi), this is a great option.
Sunday, December 20, 2009
i know, i've been away. i just haven't had it in me to blog. i make dinner almost every night, but the idea of blogging, with the pictures and editing and writing...i don't know. maybe a new year's resolution for me will be to find something that works for me and blogging. it might help now that we have somewhere to live in january (not a house, but a condo for a year) and that i can focus on the baby and all of the things that are soon to change my life.
but before all of that, there are basics. like simple, good food. that's what i try to make everyday to balance some of the pregnancy cravings and indulgences. this pork chop and slaw recipe is perfect. i've never liked applesauce on my chops, but this is a nice, fresh variation of apples and pork.
pork chops with honey-mustard sauce and apple slaw (adapted from rachelraymag.com)
1 green apple, sliced into matchsticks
juice of 1/2 lemon
4 c shredded red cabbage
4 scallions, thinly sliced on an angle
4 boneless pork loin chops, pounded 1 inch thick
1 tbsp extra-virgin olive oil
1 c chicken stock
1/4 c whole grain mustard
1/4 c honey
2 tbsp cider vinegar or white wine vinegar
salt and pepper
1. toss the apple with the lemon juice, then add cabbage and scallions
2. in a large nonstick skillet, heat oil over medium-high heat
3. season the pork chops with salt and pepper and add to pan
4. cook, turning once, until browned, about 8 minutes
5. remove from pan and allow to rest
6. add chicken stock, mustard, honey, and vinegar to the skillet and bring to a boil
7. cook until reduced, about 1 minute; season with salt and pepper
8. place a pork chop atop some slaw and pour on sauce
yum! the slaw was tangy and crisp, the pork perfectly cooked, and the sauce sweet and mustard filled. it was a hit with both husband and me and i imagine this would be nice to serve at a throw-together dinner party. it's got great color for a winter meal and was a nice break to all the beef i've been consuming.
Friday, December 4, 2009
now don't go scrunching your nose and saying you don't like turnips. i didn't like them either. growing up my dad was fond of root vegetables and my mom, sister and i were not. what a battle! since my dad did much of the cooking, those root veggies showed up a time or two, much to the dismay of the females of the house (i.e. everyone else). but we were weird, because as a child i remember liking liver and onions, brussel sprouts, and lots of other foods many kids and adults alike do not prefer. and just like my taste for liver has changed (to no, thanks, ugh), so has my taste for root vegetables.
this is simple. it's like roasting anything else, but it turns a vegetable many people don't want into something palatable and, daresay, even tasty.
roasted turnips
3-4 medium turnips
1 small sweet onion, cut into chunks (or some shallots, peeled and whole)
5-7 cloves garlic, peeled
2-3 tbsp olive oil
1 tsp dried parsley (you could do fresh, too)
salt and pepper
pinch of sugar
1. trim and peel the turnips
2. cut into wedges and place into baking pan with onion and garlic
3. generously coat with olive oil, parsley, salt and pepper, and a bit of sugar
4. bake at 375F until edges brown and turnips are soft, about 35 minutes
roasted turnips
3-4 medium turnips
1 small sweet onion, cut into chunks (or some shallots, peeled and whole)
5-7 cloves garlic, peeled
2-3 tbsp olive oil
1 tsp dried parsley (you could do fresh, too)
salt and pepper
pinch of sugar
1. trim and peel the turnips
2. cut into wedges and place into baking pan with onion and garlic
3. generously coat with olive oil, parsley, salt and pepper, and a bit of sugar
4. bake at 375F until edges brown and turnips are soft, about 35 minutes
these are not potatoes, no. they cannot replace, but they can stand in a time or two. they are soft on the inside with a crispy outside and they taste not too strong, like a food you'd want to eat. i promise.
Tuesday, November 10, 2009
quick, simple apple cranberry sauce
in my quest for all things cranberry, one thing i need to have is a lot of cranberry sauce. i don't save this treat for thanksgiving - i make it about once a week during the late fall. before i could get my hands on fresh cranberries, i ate at least one can of whole berry sauce every week for the past few weeks... you could chalk it up to a pregnancy craving, i guess, but really not, because i do this every year :) however, that canned stuff is loaded with preservatives and high fructose corn syrup! i feel guilty about that and really, it's cheaper to make my own and i enjoy it more.
this is a super easy recipe from the november 2009 issue of real simple. just 4 ingredients and about 15-20 minutes of prep and cook time.
apple cranberry sauce (real simple)
1 lb cranberries, fresh or frozen
1 c apple cider
1/2 c sugar
1/4 c brown sugar
1. in a small saucepan, combine all ingredients
2. simmer until berries burst and sauce thickens (12-15 minutes)
3. cool a bit before serving (if you can wait!)
apple cranberry sauce (real simple)
1 lb cranberries, fresh or frozen
1 c apple cider
1/2 c sugar
1/4 c brown sugar
1. in a small saucepan, combine all ingredients
2. simmer until berries burst and sauce thickens (12-15 minutes)
3. cool a bit before serving (if you can wait!)
from whole berries to sauce
have i mentioned the time i made cranberry sauce using orange juice (a favorite of mine) and forgot the OJ and sugar were boiling...for like an hour?! i'm pretty sure i blogged about it, but if not, suffice to say i burned the sauce to a blackened crisp and had to practically crawl on the floor to get to the kitchen because the smoke was so thick and strong. it was bad. so don't forget you have something like this on the stove!
luckily, i made no errors while cooking this sauce and it came out delightful. the apple cider is subtle, so much so that i might add some cinnamon next time, but the overall flavor was great. i ate this straight from the bowl, but also used it on some turkey, cranberry, lettuce, and cheese wraps for husband's lunches. who needs leftovers when you can get it fresh whenever you want?
Friday, November 6, 2009
seriously, the best.
i have only had chicken enchiladas once before. i had never made them and have no real way to prove the following information, but i am pretty sure these are the best.
we have mexican food every week (i have it even more) for dinner and this week i decided we should try enchiladas. there are a lot of recipes, a lot with cream cheese and jarred enchilada sauce, and i just wasn't feeling that. so i went in search of a from-scratch version and found it in one from america's test kitchen.
homemade sauce is the way to go
chicken enchiladas with red chili sauce (america's test kitchen)
1 1/2 tsp vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
3 tbsp chili powder
2 tsp coriander
2 tsp cumin
1/2 tsp salt
2 tsp sugar
12 ounces bones chicken thighs OR chicken tenderloins, cut into 1/4" strips
2 cans tomato sauce
1/4 c water
1/2 c cilantro, chopped
1/4 c pickled jalapeno pepper, drained and copped
8 oz sharp cheddar cheese, grated
10 corn tortillas
vegetable cooking spray
3 oz sharp cheddar cheese, grated
sour cream, avocado, lettuce, green onion, tomato, salsa, limes, etc.
1. heat oil in a medium saucepan for 2 minutes, then add onion, cook until browning
2. add garlic, chili powder, coriander, cumin, salt, and sugar, cook for 30 seconds, stirring
3. add chicken, stir to coat, and cook for 30 seconds
4. add tomato sauce and water and stir, simmer uncovered for 8 minutes
5. pour mixture through a medium mesh strainer, pressing chicken and onions to extract sauce
6. set sauce aside and transfer chicken mixture to large plate, cool in freezer for 10 minutes
7. combine chicken with cilantro, jalapenos, and 8 oz cheese into a bowl
assembly:
8. coat bottom of 13x9 baking pan with 3/4 c chili sauce
9. place tortillas on baking sheets, coating both sides with cooking spray and warm at 300F for 4 minutes
10. scoop 1/3 c filling into center of each tortilla
11. roll tortillas tightly and place seam-side down in baking dish
12. pour remaining chili sauce over enchiladas, coating fully, and sprinkle cheese over center
13. cover with foil and bake at 400F for 20-25 minutes
14. serve immediately, topping with condiments of your choice
ah-mazing
seriously, please make these. i don't know if it's because i am 20 weeks pregnant (!) or if they really are that good, but these were like heaven on a plate. the sauce was amazing - perfectly spiced and the right consistency. i want to eat these again. worth it to make them yourself, to take the time to strain the sauce, and enjoy how i think enchiladas are supposed to taste.
Tuesday, November 3, 2009
pumpkin cranberry goodness
hello november! it's fall for real now and with it comes my desire to have pumpkin, spices, and cranberries. not always together, but in this case, yes. i love fruit bursts in muffins and cranberries are probably the best for that. i had first wanted cranberry orange muffins...but that doesn't scream fall to me. enter canned pumpkin puree!
i used a simple recipe from cooking light and whipped these up for a week's worth of breakfasts. the recipe says it makes 1 dozen, but i got 12 full size and at least 12 miniatures.
i used a simple recipe from cooking light and whipped these up for a week's worth of breakfasts. the recipe says it makes 1 dozen, but i got 12 full size and at least 12 miniatures.
pumpkin cranberry muffins (adapted from cooking light)
1 1/2 c all-purpose flour
1 tsp baking soda
3/4 tsp ground ginger
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground cloves
1 c sugar
1 c canned pumpkin
1/2 c low-fat buttermilk
1/4 c packed light brown sugar
2 tbsp canola oil
1 large egg
1 c fresh cranberries, cut in half
1. combine flour, baking soda, and next 5 ingredients, though cloves; stir well
2. beat granulated sugar and next 5 ingredients, through egg, at medium speed until well blended
3. add flour mixture to sugar mixture; beat at low speed just until combined
4. fold in cranberries.
5. spoon batter into muffin tin with liners
6. bake at 375°F for 25 minutes or until muffins spring back when touched lightly in center
7. remove muffins from pan immediately and place on a wire rack to cool
fall muffin bowl
i loved these. so moist, full of pumpkin and spice, tart with fresh baked cranberries...these are good for a snack, dessert (warm with vanilla bean ice cream?), or breakfast. they stay fresh if well contained and last through the week. i treated husband to some mini "cupcake" muffins with the remainder of the batter (no cranberries left, bowl scrapings) and a half of a mini peanut butter cup in the middle. i'm really not sure if he liked the cranberry of the pb version better.
you must try these!
you must try these!
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