As I slowly awake from the Holiday coma and without the farm box imposed structure, it is time to play a late round of What's for Dinner? The kid learned how to make burritos last week, which lead to an impassioned speech about how he should not go to school, because he learns much more important things when he stays home. I can now face the future knowing at the very least he will not starve when he leaves my house. However this inspired the introduction of a night of his very own on the menu planning menu from this day forth Mondays will be The Kid Cooks Night. We are expecting Burritos for dinner at least every other week for the foreseeable future. This is kind of the dead week between holidays, so this will probably be a less than inspired installment, but we'll give it a go.
Sunday (or no one wants to get groceries)
Tri Tip
Spicy Sweet Potato Fries
Broccoli
Monday (or Kid Cooks)
Burritos
Tuesday
Alton Brown's Mac & Cheese
Salad
Wednesday
Cream of Broccoli Soup (didn't happen last week, still have broccoli)
New Year's Eve
To Be Determined...probably company during the day, invited-ish to New Year's Eve gathering if all else fails Mac & Cheese Toast and Broccoli Soup
New Year (or Rose Bowl)
This is the boys problem, I am going to the game! Go Ducks!!
Saturday
Again with the maybe family visit, different unit (See above, i.e. Ducks in Rose Bowl). So I don't know how that will impact the dinner, but probably out or pick up.
Thanks for playing, Happy New Year! And what are you having for dinner?
Sunday, December 27, 2009
Thursday, December 24, 2009
Thomas Keller's Favorite Roast Chicken
One 2-3 lbs. farm-raised chicken
Kosher salt and freshly ground black pepper
2 t. minced thyme (optional)
Unsalted butter
Dijon mustard
1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
2. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. (OK trussing isn't really in my skill set although it should be, my bird was not trussed, but I cooked it in an oven safe deep saute pan which seem to keep things fairly tight and even)
3. Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.(First attempt for got the outside pepper, still good)
4. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. (It was the prettiest crispiest skin you ever did see)
5. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
Yield: 2-4 servings
from Thomas Keller at epicurious.com
Kosher salt and freshly ground black pepper
2 t. minced thyme (optional)
Unsalted butter
Dijon mustard
1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
2. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. (OK trussing isn't really in my skill set although it should be, my bird was not trussed, but I cooked it in an oven safe deep saute pan which seem to keep things fairly tight and even)
3. Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.(First attempt for got the outside pepper, still good)
4. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. (It was the prettiest crispiest skin you ever did see)
5. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
Yield: 2-4 servings
from Thomas Keller at epicurious.com
Wednesday, December 23, 2009
Cinnamon Sugar Walnuts
1 c. sugar
5 oz. milk
1 t. cinnamon
1/4 t. salt
2 1/2 c. walnuts (or pecans)
In a heavy saucepan, combine the sugar, milk, cinnamon and salt. Cook over medium heat, without stirring, until a candy thermometer reads 238 degrees F (soft-ball stage). Remove from the heat; stir in vanilla and walnuts. Spread onto waxed paper to harden. Break into pieces. Store in an airtight container at room temperature.
from Sharyl McCulloch
5 oz. milk
1 t. cinnamon
1/4 t. salt
2 1/2 c. walnuts (or pecans)
In a heavy saucepan, combine the sugar, milk, cinnamon and salt. Cook over medium heat, without stirring, until a candy thermometer reads 238 degrees F (soft-ball stage). Remove from the heat; stir in vanilla and walnuts. Spread onto waxed paper to harden. Break into pieces. Store in an airtight container at room temperature.
from Sharyl McCulloch
Tuesday, December 22, 2009
Cream of Broccoli Soup
1/2 med. onion, chopped
2 c. or so broccoli, chopped
1 sm. potato, chopped
butter for sauteing the onion
1 can chicken broth - Swanson's
oregano
pepper
milk or cream about 1 can
nutmeg, just a pinch
Saute onion, Add broccoli, potato, broth and seasonings. Cook until veggies are done. Puree in blender. Add milk. Warm. Finish with the nutmeg
from Mom if you couldn't tell from the specific measurements
2 c. or so broccoli, chopped
1 sm. potato, chopped
butter for sauteing the onion
1 can chicken broth - Swanson's
oregano
pepper
milk or cream about 1 can
nutmeg, just a pinch
Saute onion, Add broccoli, potato, broth and seasonings. Cook until veggies are done. Puree in blender. Add milk. Warm. Finish with the nutmeg
from Mom if you couldn't tell from the specific measurements
Monday, December 21, 2009
Sugar Cookies with Royal Frosting
3 c. all-purpose flour
3/4 t. baking powder
1/4 t. salt
1 c. unsalted butter, softened
1 c. sugar
1 egg, beaten
1 T. milk
Powdered sugar, for rolling out dough
1. Sift together flour, baking powder, and salt. Set aside.
2. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine.
3.Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
4. Preheat oven to 375 degrees F.
5. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick.
6. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
7. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
8. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Yield: approx. 3 dozen
from Food Network.com but also Alton Brown's Good Eats The Cookie Clause episode
This was a total experiment, but turned out excellent. A sugar cookie with a shortbread vibe so when the frosting is added and then the sprinkles it isn't an instant sugar coma.
Frosting has been a baking nemesis second only to pie crust. But feeling brave I made the recommended Alton Brown Royal Frosting, I had never before attempted a royal frosting. I survived. The peaks probably could have been more stiff, but I was about out of patience with my kitchen and needed to start dinner.
Royal Frosting
3 oz pasteurized egg whites
1 t. vanilla extract
4 c. confectioners' sugar
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
3/4 t. baking powder
1/4 t. salt
1 c. unsalted butter, softened
1 c. sugar
1 egg, beaten
1 T. milk
Powdered sugar, for rolling out dough
1. Sift together flour, baking powder, and salt. Set aside.
2. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine.
3.Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
4. Preheat oven to 375 degrees F.
5. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick.
6. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
7. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
8. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Yield: approx. 3 dozen
from Food Network.com but also Alton Brown's Good Eats The Cookie Clause episode
This was a total experiment, but turned out excellent. A sugar cookie with a shortbread vibe so when the frosting is added and then the sprinkles it isn't an instant sugar coma.
Frosting has been a baking nemesis second only to pie crust. But feeling brave I made the recommended Alton Brown Royal Frosting, I had never before attempted a royal frosting. I survived. The peaks probably could have been more stiff, but I was about out of patience with my kitchen and needed to start dinner.
Royal Frosting
3 oz pasteurized egg whites
1 t. vanilla extract
4 c. confectioners' sugar
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
Sunday, December 20, 2009
What's for Dinner? 12/20-12/25
Sunday
Yakisoba
Daikon Slaw
Edamame
Monday
Breakfast
Tuesday
Cream of Broccoli Soup
Rolls
Wednesday
Burritos with Taco Seasoning
Christmas Eve
Thomas Keller's Roast Chicken & Veggies
Dressing
Christmas
Navy Bean Soup
Gingersnaps
Yakisoba
Daikon Slaw
Edamame
Monday
Breakfast
Tuesday
Cream of Broccoli Soup
Rolls
Wednesday
Burritos with Taco Seasoning
Christmas Eve
Thomas Keller's Roast Chicken & Veggies
Dressing
Christmas
Navy Bean Soup
Gingersnaps
Holiday Cookies
We're trying to avoid too many sweets, so I'm not really doing much baking for around the house this holiday season. However Mr. Plaidsneakers felt the need to make a gesture for his minions at work. Now I find myself baking for the office this weekend. On the to do list...Candy Cane Crumbled Brownies, Irish Gingerbread, Alton Brown's Sugar Cookies, Chocolate Snowflakes, Cinnamon Sugar Walnuts and Nancy Drew's Butterscotch Oatmeal Cookies.
Some of these recipes were already posted, and I have tried to link them. Others will appear over the holidays when there are lulls. The mystery of the Candy Cane Crumbled Brownies I will solve here, because it couldn't be easier.
Your favorite brownie recipe
Cream Cheese Frosting (it can be a can from the store or home made both my red velvet and carrot cake recipes have cream cheese frosting recipes included)
Candy Canes (If you can get the abused and broken ones for cheap, cool, because you will be smashing them anyway)
1. Make and cool one pan of brownies.
2. Frost with Cream Cheese Frosting.
3. Sprinkle with crushed candy canes.
There is something insidiously addictive about the peppermint chocolate cream cheese combination.
Some of these recipes were already posted, and I have tried to link them. Others will appear over the holidays when there are lulls. The mystery of the Candy Cane Crumbled Brownies I will solve here, because it couldn't be easier.
Your favorite brownie recipe
Cream Cheese Frosting (it can be a can from the store or home made both my red velvet and carrot cake recipes have cream cheese frosting recipes included)
Candy Canes (If you can get the abused and broken ones for cheap, cool, because you will be smashing them anyway)
1. Make and cool one pan of brownies.
2. Frost with Cream Cheese Frosting.
3. Sprinkle with crushed candy canes.
There is something insidiously addictive about the peppermint chocolate cream cheese combination.
How was Dinner?
Since I usually have two or three new to me recipes a reader should probably not assume each recipe is a sure fire winner. I will try to * the newbies. Of course, if the item is linked to an old post that is generally a sign that it was good enough to give it another go or the fates intervened and I didn't get it made last week and I am scheduling it again. With the last week of school and other chaos, some dinners just didn't happen, but there we're some excellent punts.
So the Pasta with Escarole and Roasted Red Pepper didn't happen...floor hockey practice, last minute book report speech drama, didn't store the Escarole well wilted to fast, blah blah blah. Neither did the Yakisoba, didn't get the pork defrosted in a timely manner, but that looks like it will be Sunday's dinner.
However we had two successes this week too. The Apple Cheddar Squash soup was pretty tasty, the crumbled bits of bacon totally made the difference. The salty meat with the slightly sweet soup combined in the best bites (slurps?).
I am ambivalent about barbecue at best. So I found the North Carolina recipe in a cook book I've had for years, but never tried. It is a spice rubbed pork with a sauce, some pretty hot spices at that, but if you dipped that hot spicy crust in the mop sauce then it mellowed and blended and was all kinds of good. I still think that I don't find barbecue very compelling, but if I was planning it for someone else, I wouldn't mind having this one again.
Then there was the surprise...that night that I was totally making yakisoba except the pork tenderloin hadn't come out of the freezer, so not so much. I eventually recalled that I had picked up a whole chicken at the market on a bit of a whim. Originally thinking of it as a potential dinner for the next weekend or maybe making stock and some shredded chicken to throw into salads or casseroles. Now I'm in total punt mode even breakfast for dinner was going to require a run to the store for bacon, but I remember this chicken. So I google roasted chicken. Now I have roast chicken recipes, but it was too late for the crock pot, and I didn't have 40 cloves of garlic. Inspiration was required. Epicurious.com totally came through, My Favorite Simple Roast Chicken by Thomas Keller (ooo fancy Top Chef judge) and it was so good. It was fast, school night friendly, and very simple, had everything in the house. Next time when I plan it, I'll be ready to make the simple green salad that he recommends.
So the Pasta with Escarole and Roasted Red Pepper didn't happen...floor hockey practice, last minute book report speech drama, didn't store the Escarole well wilted to fast, blah blah blah. Neither did the Yakisoba, didn't get the pork defrosted in a timely manner, but that looks like it will be Sunday's dinner.
However we had two successes this week too. The Apple Cheddar Squash soup was pretty tasty, the crumbled bits of bacon totally made the difference. The salty meat with the slightly sweet soup combined in the best bites (slurps?).
I am ambivalent about barbecue at best. So I found the North Carolina recipe in a cook book I've had for years, but never tried. It is a spice rubbed pork with a sauce, some pretty hot spices at that, but if you dipped that hot spicy crust in the mop sauce then it mellowed and blended and was all kinds of good. I still think that I don't find barbecue very compelling, but if I was planning it for someone else, I wouldn't mind having this one again.
Then there was the surprise...that night that I was totally making yakisoba except the pork tenderloin hadn't come out of the freezer, so not so much. I eventually recalled that I had picked up a whole chicken at the market on a bit of a whim. Originally thinking of it as a potential dinner for the next weekend or maybe making stock and some shredded chicken to throw into salads or casseroles. Now I'm in total punt mode even breakfast for dinner was going to require a run to the store for bacon, but I remember this chicken. So I google roasted chicken. Now I have roast chicken recipes, but it was too late for the crock pot, and I didn't have 40 cloves of garlic. Inspiration was required. Epicurious.com totally came through, My Favorite Simple Roast Chicken by Thomas Keller (ooo fancy Top Chef judge) and it was so good. It was fast, school night friendly, and very simple, had everything in the house. Next time when I plan it, I'll be ready to make the simple green salad that he recommends.
Farm Box 12/19
Mandarin Oranges
Navel Oranges
Pears
Broccoli
Cauliflower
Turnips
Onions
Potatoes
Herb Mix - rosemary and za'atar
Carrots
Baby Bok Choy
Acorn Squash
Last Farm Box of 2009. Hopefully I can keep up the menu planning habit without the box of veggies on my counter Saturday morning.
Navel Oranges
Pears
Broccoli
Cauliflower
Turnips
Onions
Potatoes
Herb Mix - rosemary and za'atar
Carrots
Baby Bok Choy
Acorn Squash
Last Farm Box of 2009. Hopefully I can keep up the menu planning habit without the box of veggies on my counter Saturday morning.
Friday, December 18, 2009
North Carolina BBQ Pork Tenderloin with Mop Sauce
2 T. packed dark brown sugar
1 T. paprika
1 T. chili powder
1 1/2 t. cumin
1 t. salt
1/4 t. cayenne
freshly ground black pepper to taste
1/3 c. ketchup
1/4 c. cider vinegar
2 T. molasses
2 t. Worcestershire sauce
2 pork tenderloins (1 1/2 lbs)
1. Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
2. To prepare the spice rub, combine the brown sugar, paprika, chili powder, salt, cayenne, and pepper in a bowl. Rub half of the mixture all over the pork and let stand 15 minutes.
3. Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
4. Rub the pork with the remaining spice rub. Place over the indirect heat section of the grill. Grill 15 minutes. Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees, 12-15 minutes longer. Remove from the grill, cover loosely with foil and let stand 10 minutes before slicing. Serve with Mop Sauce.
Yield: 6 servings
from Best of Weight Watchers Magazine Vol. 1
1 T. paprika
1 T. chili powder
1 1/2 t. cumin
1 t. salt
1/4 t. cayenne
freshly ground black pepper to taste
1/3 c. ketchup
1/4 c. cider vinegar
2 T. molasses
2 t. Worcestershire sauce
2 pork tenderloins (1 1/2 lbs)
1. Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
2. To prepare the spice rub, combine the brown sugar, paprika, chili powder, salt, cayenne, and pepper in a bowl. Rub half of the mixture all over the pork and let stand 15 minutes.
3. Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
4. Rub the pork with the remaining spice rub. Place over the indirect heat section of the grill. Grill 15 minutes. Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees, 12-15 minutes longer. Remove from the grill, cover loosely with foil and let stand 10 minutes before slicing. Serve with Mop Sauce.
Yield: 6 servings
from Best of Weight Watchers Magazine Vol. 1
Wednesday, December 16, 2009
Pasta with Escarole and Roasted Red Pepper
1 large head of escarole (7-8 c. chopped)
1 qt. water
1 t. salt
1 lb. fettuccine
2 T. extra virgin olive oil
7-8 oz. oyster mushrooms, coarsely chopped
2 T. chopped garlic cloves
1 roasted red pepper, diced
1 bunch scallion, white and green parts thinly sliced crosswise
freshly grated Parmesan cheese
1. Wash the escarole well in large basin of cool water, making sure there is no dirt or sand at the base of the leaves. Chop coarsely.
2. Bring the water to boil in a large pot. Add salt and plunge in the escarole. Push down to submerge. Cook for 2 minutes. Lift greens out with a slotted spoon and set aside.
3. Bring greens cooking water to a boil and cook pasta according to directions.
4. Meanwhile, heat the olive oil in a large skillet over high heat. Add mushrooms and cook briskly, stirring constantly, from 2 minutes to brown slightly. Reduce heat slightly and add garlic. Cook for 20 seconds more, taking care not to burn.
5. Add roasted red pepper and scallions and cook for 2 minutes. Stir in blanched escarole and salt to taste, and toss to heat through.
6. Toss pasta with vegetable and garnish with freshly grated Parmesan cheese.
Yield: 4-6
from Greens Glorious Greens!
1 qt. water
1 t. salt
1 lb. fettuccine
2 T. extra virgin olive oil
7-8 oz. oyster mushrooms, coarsely chopped
2 T. chopped garlic cloves
1 roasted red pepper, diced
1 bunch scallion, white and green parts thinly sliced crosswise
freshly grated Parmesan cheese
1. Wash the escarole well in large basin of cool water, making sure there is no dirt or sand at the base of the leaves. Chop coarsely.
2. Bring the water to boil in a large pot. Add salt and plunge in the escarole. Push down to submerge. Cook for 2 minutes. Lift greens out with a slotted spoon and set aside.
3. Bring greens cooking water to a boil and cook pasta according to directions.
4. Meanwhile, heat the olive oil in a large skillet over high heat. Add mushrooms and cook briskly, stirring constantly, from 2 minutes to brown slightly. Reduce heat slightly and add garlic. Cook for 20 seconds more, taking care not to burn.
5. Add roasted red pepper and scallions and cook for 2 minutes. Stir in blanched escarole and salt to taste, and toss to heat through.
6. Toss pasta with vegetable and garnish with freshly grated Parmesan cheese.
Yield: 4-6
from Greens Glorious Greens!
Labels:
Cheese,
Dinner,
Leafy Greens,
Pasta,
Vegetables
Tuesday, December 15, 2009
Daikon Slaw
3 1/2 lbs. daikon radish, about 1 large
1 red onion, sliced lengthwise into 1/8 -inch strips
2 lbs cut snow peas, cut crosswise into 1-inch pieces
1/4 c. plus 2 T. sesame oil, or to taste
1/2 c. plus 2 T. rice vinegar, or to taste
2 t. sugar, or to taste
2 t. salt, or to taste
2 T. black sesame seeds
1. Trim and peel the daikon radish, then cut it crosswise into 3-inch pieces. Julienne the pieces, then place the julienned strips into a large bowl, and toss in the onion and snow peas.
2. In a medium bowl, whisk together the sesame oil, rice vinegar, sugar and salt. Pour half of the dressing over the slaw and toss to coat. Add more dressing as needed, a couple of tablespoons at a time, until the slaw is lightly coated and flavorful; you may not need all of the dressing. This makes about 8 cups slaw.
3. Cover and refrigerate the slaw for at least 1 hour for the flavors to develop. Before serving, toss with the black sesame seeds. The slaw will keep for 1 day, refrigerated.
Yield:8-10
from LA Times
1 red onion, sliced lengthwise into 1/8 -inch strips
2 lbs cut snow peas, cut crosswise into 1-inch pieces
1/4 c. plus 2 T. sesame oil, or to taste
1/2 c. plus 2 T. rice vinegar, or to taste
2 t. sugar, or to taste
2 t. salt, or to taste
2 T. black sesame seeds
1. Trim and peel the daikon radish, then cut it crosswise into 3-inch pieces. Julienne the pieces, then place the julienned strips into a large bowl, and toss in the onion and snow peas.
2. In a medium bowl, whisk together the sesame oil, rice vinegar, sugar and salt. Pour half of the dressing over the slaw and toss to coat. Add more dressing as needed, a couple of tablespoons at a time, until the slaw is lightly coated and flavorful; you may not need all of the dressing. This makes about 8 cups slaw.
3. Cover and refrigerate the slaw for at least 1 hour for the flavors to develop. Before serving, toss with the black sesame seeds. The slaw will keep for 1 day, refrigerated.
Yield:8-10
from LA Times
Monday, December 14, 2009
Yakisoba
1 1/2 T. oil
7 oz. thin cut pork
Slivered green peppers
sliced onion
1 c. sliced cabbage
bean sprouts
salt & pepper
1 1/4 lbs. Chinese Ramen (fresh)
4 T. Worcestershire sauce
1 T. Soy sauce
Heat 2 1/4 t. oil in frying pan and saute veggies & pork over medium heat 2-3 min. Season with salt & pepper. Put aside in a bowl. Heat remaining oil & fry noodles for 3 minutes over medium heat. Add pork & veggies & season with soy & Worcestershire sauces.
Yield: 4 (as snack)
from Bevin Madigan
7 oz. thin cut pork
Slivered green peppers
sliced onion
1 c. sliced cabbage
bean sprouts
salt & pepper
1 1/4 lbs. Chinese Ramen (fresh)
4 T. Worcestershire sauce
1 T. Soy sauce
Heat 2 1/4 t. oil in frying pan and saute veggies & pork over medium heat 2-3 min. Season with salt & pepper. Put aside in a bowl. Heat remaining oil & fry noodles for 3 minutes over medium heat. Add pork & veggies & season with soy & Worcestershire sauces.
Yield: 4 (as snack)
from Bevin Madigan
Sunday, December 13, 2009
Bonus Recipe: Persimmon Bread!
So I've had some persimmons sitting in a bowl on top of our bar for weeks and weeks now, waiting for them to ripen. A week or so ago I finally decided to force the issue and shoved an apple in with them and put a lid on the bowl to help the malingering three (one had already achieved water balloon consistency).
Today was the day (actually it was a very bad day, but baking often helps terrible, horrible, no good, very bad days, at least for me) to attempt Persimmon Bread, cue ominous chords. Earlier I had found a James Beard recipe on David Lebovitz's website (where our household turns for ice cream making guidance, the link is in the side bar).
I going to put it here, but will link to the Persimmon page at the bottom as well.
Using the higher amount of sugar will produce a moister and, of course, sweeter bread.
Adapted from Beard on Bread by James Beard.
3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)
1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350 degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.
Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.
Yield: Two 9 inch loaves
from David Lebovitz's Living the Sweet Life in Paris
Today was the day (actually it was a very bad day, but baking often helps terrible, horrible, no good, very bad days, at least for me) to attempt Persimmon Bread, cue ominous chords. Earlier I had found a James Beard recipe on David Lebovitz's website (where our household turns for ice cream making guidance, the link is in the side bar).
I going to put it here, but will link to the Persimmon page at the bottom as well.
Using the higher amount of sugar will produce a moister and, of course, sweeter bread.
Adapted from Beard on Bread by James Beard.
3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)
1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350 degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.
Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.
Yield: Two 9 inch loaves
from David Lebovitz's Living the Sweet Life in Paris
Saturday, December 12, 2009
What's for Dinner? 12/12-18
Saturday
Leftovers
Sunday
Oven Fried Chicken Legs
Mashed Potatoes
Monday
Beef Stew
Tuesday
Yakisoba
Daikon Slaw
Edamame
Wednesday
Pasta with Escarole and Roasted Red Pepper
Thursday
Apple Cheddar Squash Soup (Didn't get to it last week)
Friday
North Carolina BBQ Pork Tenderloin with Mop Sauce
Sweet Potato Fries
Leftovers
Sunday
Oven Fried Chicken Legs
Mashed Potatoes
Monday
Beef Stew
Tuesday
Yakisoba
Daikon Slaw
Edamame
Wednesday
Pasta with Escarole and Roasted Red Pepper
Thursday
Apple Cheddar Squash Soup (Didn't get to it last week)
Friday
North Carolina BBQ Pork Tenderloin with Mop Sauce
Sweet Potato Fries
Thursday, December 10, 2009
Chicken Marsala
2 t. olive oil
4 (4 oz) thin sliced skinless boneless chicken breasts
1/2 t. salt
1/2 t. coarsely ground black pepper
2 c. sliced mushrooms
2 t. all purpose flour
1/4 dry Marsala wine (by the real stuff not cooking)
1/4 c. reduce sodium chicken broth
1 T. chopped fresh parsley
1. Heat the oil in a large nonstick skillet over high heat. Sprinkle the chicken with salt and pepper. Add to the skillet and saute until cooked through, about 3 minutes on each side. Transfer the chicken to a platter and cover to keep warm.
2. Add the mushrooms to the skillet; saute until brown, about 3 minutes. Sprinkle the mushroom with the flour, stirring to blend. Add the wine and broth; bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 3 minutes longer. Stir in the parsley. Spoon the mushroom mixture over the chicken.
Yield: 4 servings
Side recommendations: wilted swiss chard or kale and roasted potatoes.
from Make It in Minutes
4 (4 oz) thin sliced skinless boneless chicken breasts
1/2 t. salt
1/2 t. coarsely ground black pepper
2 c. sliced mushrooms
2 t. all purpose flour
1/4 dry Marsala wine (by the real stuff not cooking)
1/4 c. reduce sodium chicken broth
1 T. chopped fresh parsley
1. Heat the oil in a large nonstick skillet over high heat. Sprinkle the chicken with salt and pepper. Add to the skillet and saute until cooked through, about 3 minutes on each side. Transfer the chicken to a platter and cover to keep warm.
2. Add the mushrooms to the skillet; saute until brown, about 3 minutes. Sprinkle the mushroom with the flour, stirring to blend. Add the wine and broth; bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 3 minutes longer. Stir in the parsley. Spoon the mushroom mixture over the chicken.
Yield: 4 servings
Side recommendations: wilted swiss chard or kale and roasted potatoes.
from Make It in Minutes
Tuesday, December 8, 2009
Herb Crusted Pork Tenderloin
1 lb. pork tenderloin
1/2 t. coarsely ground black pepper
1/2 t. salt
1 T. chopped fresh rosemary (1 t. dried)
1 garlic clove minced
2 t. olive oil
1 Preheat oven to 475 degrees
2. Sprinkle the pork with the pepper and salt. Spray a nonstick skillet with nonstick spray. Add the pork and brown on boat sides about 5 minutes. Transfer to a small roasting pan.
3. Meanwhile, combine the rosemry garlic and oil in a small bowl. Rub the mixture over the tenderloin. Roast until the pork reaches an internal temperature of 160 degrees, 10-15 minutes. Let stand 10 minutes before slicing into 1 inch slices.
Yield: 4
Side recommendations: Mashed Potatoes & Applesauce
from Make It in Minutes
1/2 t. coarsely ground black pepper
1/2 t. salt
1 T. chopped fresh rosemary (1 t. dried)
1 garlic clove minced
2 t. olive oil
1 Preheat oven to 475 degrees
2. Sprinkle the pork with the pepper and salt. Spray a nonstick skillet with nonstick spray. Add the pork and brown on boat sides about 5 minutes. Transfer to a small roasting pan.
3. Meanwhile, combine the rosemry garlic and oil in a small bowl. Rub the mixture over the tenderloin. Roast until the pork reaches an internal temperature of 160 degrees, 10-15 minutes. Let stand 10 minutes before slicing into 1 inch slices.
Yield: 4
Side recommendations: Mashed Potatoes & Applesauce
from Make It in Minutes
Monday, December 7, 2009
Italian Spaghetti Sauce
2 lb. sausage or ground beef
3 medium onions, chopped (about 2 1/4 c.)
2 c. sliced mushrooms
6 garlic cloves, minced
2 14 1/2 oz can diced tomatoes, undrained
29 oz can tomato sauce
12 oz can tomato pan
2 T. dried basil
1 T. dried oregano
1 T. sugar
1 t. salt
1/2 t. crushed red pepper flakes
1 Cook Sausage, onions, mushrooms, and garlic in skillet over medium heat for 10 minutes. Drain. Transfer to slow cooker.
2. Stir in remaining ingredients.
3. Cover. Cook on Low 8-9 hours.
Yield: 8-10 servings.
Note: Also a good Lasagna sauce
from Fix-It & Forget-It Cookbook
3 medium onions, chopped (about 2 1/4 c.)
2 c. sliced mushrooms
6 garlic cloves, minced
2 14 1/2 oz can diced tomatoes, undrained
29 oz can tomato sauce
12 oz can tomato pan
2 T. dried basil
1 T. dried oregano
1 T. sugar
1 t. salt
1/2 t. crushed red pepper flakes
1 Cook Sausage, onions, mushrooms, and garlic in skillet over medium heat for 10 minutes. Drain. Transfer to slow cooker.
2. Stir in remaining ingredients.
3. Cover. Cook on Low 8-9 hours.
Yield: 8-10 servings.
Note: Also a good Lasagna sauce
from Fix-It & Forget-It Cookbook
Sunday, December 6, 2009
Banana Bread
Surprise! Another bonus recipe...
1/2 c. butter
3/4 c brown sugar
1 egg
1 c. unsifted stone ground whole wheat flour
1/2. c. unsifted unbleached white flour
1 t. baking soda
3/4 t. salt
1 1/4 c. mashed ripe bananas (2 lg or 3 sm bananas)
1/4 c. buttermilk or yogurt
1. Preheat oven 350 degrees
2. Cream butter & sugar together until very light & creamy. Beat in egg.
3. Sift whole wheat flour, white flour, baking soda, and salt together. Combine bananas & buttermilk, stirring just enough to mix.
4. Add dry ingredients alternately with banana mixture to butter mixture, stirring just enough to combine well.
5. Turn into oiled 9"x 5" loaf pan.
6. Bake 50-60 minutes. Cool pan 10 minutes. Remove from pan and finish cooling on rack.
1/2 c. butter
3/4 c brown sugar
1 egg
1 c. unsifted stone ground whole wheat flour
1/2. c. unsifted unbleached white flour
1 t. baking soda
3/4 t. salt
1 1/4 c. mashed ripe bananas (2 lg or 3 sm bananas)
1/4 c. buttermilk or yogurt
1. Preheat oven 350 degrees
2. Cream butter & sugar together until very light & creamy. Beat in egg.
3. Sift whole wheat flour, white flour, baking soda, and salt together. Combine bananas & buttermilk, stirring just enough to mix.
4. Add dry ingredients alternately with banana mixture to butter mixture, stirring just enough to combine well.
5. Turn into oiled 9"x 5" loaf pan.
6. Bake 50-60 minutes. Cool pan 10 minutes. Remove from pan and finish cooling on rack.
Saturday, December 5, 2009
Menu Plan 12/5 or Soup Week!
So I have a back stock of soup recipes I want to try, and a cold(ish) and stormy week ahead. Additionally the kid has embraced his Tae Kwon Do program and we now expect 4 nights a week of that, and floor hockey. Time to cook and eat has been thoroughly thwarted. Welcome to Soup Week!
Saturday
Our dinner is somebody else problem. Game Night!
Sunday
Very Veggie Beet Soup/Navy Bean Soup
Rolls
Monday
Spaghetti (with Homemade Sauce)
Tuesday
Herb Crusted Pork Tenderloin
Mashed Potatoes
Wednesday
Apple Cheddar Squash Soup
Thursday
Chicken Marsala
Roasted Potatoes
Friday
Who knows? Going to Mary Poppins!
Saturday
Our dinner is somebody else problem. Game Night!
Sunday
Very Veggie Beet Soup/Navy Bean Soup
Rolls
Monday
Spaghetti (with Homemade Sauce)
Tuesday
Herb Crusted Pork Tenderloin
Mashed Potatoes
Wednesday
Apple Cheddar Squash Soup
Thursday
Chicken Marsala
Roasted Potatoes
Friday
Who knows? Going to Mary Poppins!
Farm Box 12/5/09
Oh the dark leafy and rooty goodness that was this morning's farm box.
Bunched Beets (this equals immediate challenge, but Farmer Vern suggests roasting)
Bunched Carrots
Bell Peppers
Cabbage
Broccoli
Marjoram
Spinach
Butternut Squash
Popcorn (love popping on the cob)
Satsuma Mandarin Oranges
Fukumoto Navel Oranges
We were scheduled for Fuji Apples, but sadly got none. Being at the end of the delivery week is sometimes a drag.
Bunched Beets (this equals immediate challenge, but Farmer Vern suggests roasting)
Bunched Carrots
Bell Peppers
Cabbage
Broccoli
Marjoram
Spinach
Butternut Squash
Popcorn (love popping on the cob)
Satsuma Mandarin Oranges
Fukumoto Navel Oranges
We were scheduled for Fuji Apples, but sadly got none. Being at the end of the delivery week is sometimes a drag.
Tuesday, December 1, 2009
White Bean Salad with Feta-Pita Crisps
Suprise! Bonus post...lunch. I tend to blow it off, but I shouldn't. I actually made some lunch on Monday and even took a picture. Anyway the recipe follows...
1 15 1/2 oz can of Cannellini Beans, rinsed & drained
1 red or green bell pepper, chopped
1/2 small red onion, chopped
1/4 c. chopped fresh flat-leaf parsley (1 T. & 1 t. dried parsley in a pinch)
2 t. olive oil
Grated zest & juice of 1 lemon
1/4 t. black pepper
1/8 t. salt
4 (7") whole-wheat pita
1 c. crumbled reduced fat feta cheese
1. Preheat the broiler. Line a baking sheet with a sheet at foil.
2. Toss together the beans, bell pepper, onion, parsley, oil, lemon zest & juice, black pepper and salt in a serving bowl.
3. Lay the pitas on the prepared baking sheet and sprinkle evenly with the feta. Broil 5" from the heat until the cheese is melted and the pitas are crisp, about 3 minutes. Cut each pita in to 6 wedges and serve with the bean salad.
Yield: 4 servings
from Momentum
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