Leftover turkey sandwiches are great but these are really, really good!
Bon appetite and stay well until next time!
Grilled Turkey Sandwich
4 sandwiches
1/3 cup mayonnaise
1 tablespoon apple cider vinegar
Salt and cayenne to taste
2 1/2 cups coleslaw mix
2 tablespoon minced fresh parsley
8 tablespoons cranberry sauce, divided
8 slices rye or pumpernickel bread, buttered on one side
8 slices Swiss cheese, divided (4 oz)
8 ounces roasted turkey breast, thinly sliced, divided
Whisk mayonnaise, vinegar, salt and cayenne together in a bowl. Stir in coleslaw and parsley; set aside.
Preheat a griddle or large nonstick skillet to medium.
Assemble sanwiches spreading 1 tablespoon cranberry sauce on the unbuttered side of each slice of bread. Top each with a slice of cheese, then arrange turkey on 4 slices of bread; top each with 1/4 cup slaw. Place remaining bread on slaw, buttered side up.
Grill sandwiches, pressing them lightly with the back of a baking sheet. Cook until golden on one side, about 2 minutes, flip0 and grill until bread is toasted and chees is melted.
501 calories per sandwich
Sunday, December 19, 2010
Turkey Tortilla Soup
As I stated in a previous blog, Randy and I don't have many traditions around the holidays. Some would say some of what we do aren't really tradition, but we do the same thing every year so I think that it is!
For many years I had the day after Thanksgiving off and I always start my holiday decorating on Friday and finish sometime on Sunday. I now work on Friday so I didn't get to start until Saturday this year. I always fill the disc changer up with Christmas CDs and the first one I listen to while decorating is Neil Diamond. Yes, nothing like a Jewish man singing Christmas carols to get me in the mood! We always start the Christmas movie watching with A Christmas Story. I love the dialog in this movie and it is just so funny!
At least one night on that first weekend I make my Turkey Tortilla Soup. I have had a ton of tortilla soups at many different restaurants, but this recipe beats them all! Do watch the tortilla strips in the oven as they can burn easily.
Bon appetite and stay well until next time!
Turkey Tortilla Soup
8 cup servings
2 cups onion, diced
1 cup frozen corn kernels
1 tablespoon garlic, minced
1 jalapeno, seeded, diced
2 tablespoon olive oil
1 tablespoon tomato paste
1 tablespoon chipotle chiles in adobo sauce, minced
1 teaspoon chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups chicken broth
1 can diced tomatoes in just (14.5 oz)
2 Cups cooked turkey, chopped
1 cup canned black beans, drained, rinsed
1/4 cup scallions sliced
2 tablespoons mined fresh cilantro
juice of 1/2 a lime
6 white corn tortillas
Shredded Monterey Jack, sour cream, sliced avacado and prepared tortilla strips.
Preheat oven to 400 degrees.
Stack tortillas and slice 1/4 inch by 3 inch. Toss tortilla strips in 2 tablespoons oil and arrange on a baking sheet. Bake until crisp, 12 to 14 minutes, remove from oven.
Sweat onion, corn, garlic and jalapeno in 2 tablespoons oil in a large pot over medium heat 4 to 5 minutes. Stir in tomato past, chipotles and seasonings; cook 1 minute. Add broth, tomatoes, turkey and beans, and bring to a boil. Reduce heat to medium-low and simmer 10 minutes.
Finish soup with scallions, cilantro, lime juice and salt to taste. Top each serving with cheese, sour cream, avacado and tortilla strips.
282 calories per serving.
For many years I had the day after Thanksgiving off and I always start my holiday decorating on Friday and finish sometime on Sunday. I now work on Friday so I didn't get to start until Saturday this year. I always fill the disc changer up with Christmas CDs and the first one I listen to while decorating is Neil Diamond. Yes, nothing like a Jewish man singing Christmas carols to get me in the mood! We always start the Christmas movie watching with A Christmas Story. I love the dialog in this movie and it is just so funny!
At least one night on that first weekend I make my Turkey Tortilla Soup. I have had a ton of tortilla soups at many different restaurants, but this recipe beats them all! Do watch the tortilla strips in the oven as they can burn easily.
Bon appetite and stay well until next time!
Turkey Tortilla Soup
8 cup servings
2 cups onion, diced
1 cup frozen corn kernels
1 tablespoon garlic, minced
1 jalapeno, seeded, diced
2 tablespoon olive oil
1 tablespoon tomato paste
1 tablespoon chipotle chiles in adobo sauce, minced
1 teaspoon chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups chicken broth
1 can diced tomatoes in just (14.5 oz)
2 Cups cooked turkey, chopped
1 cup canned black beans, drained, rinsed
1/4 cup scallions sliced
2 tablespoons mined fresh cilantro
juice of 1/2 a lime
6 white corn tortillas
Shredded Monterey Jack, sour cream, sliced avacado and prepared tortilla strips.
Preheat oven to 400 degrees.
Stack tortillas and slice 1/4 inch by 3 inch. Toss tortilla strips in 2 tablespoons oil and arrange on a baking sheet. Bake until crisp, 12 to 14 minutes, remove from oven.
Sweat onion, corn, garlic and jalapeno in 2 tablespoons oil in a large pot over medium heat 4 to 5 minutes. Stir in tomato past, chipotles and seasonings; cook 1 minute. Add broth, tomatoes, turkey and beans, and bring to a boil. Reduce heat to medium-low and simmer 10 minutes.
Finish soup with scallions, cilantro, lime juice and salt to taste. Top each serving with cheese, sour cream, avacado and tortilla strips.
282 calories per serving.
Wednesday, December 8, 2010
Gary's Green Beans
Well, I have really been beating myself up because I haven't blogged as promised. There are so many reasons, none of which need to be mentioned, all of which are very valid.
I try so hard to be prepared for the "holiday season" and it always comes before it should. Who knew that Thanksgiving is always on the 4th Thursday of every November? Isn't there some flexibility? But, being an A personality that is an over achiever, I can't help myself from trying to do more than is humanly possible, plus, I got sick. Hadn't been sick for 2 years so didn't quite know how to act.
Really, the only thing that got me through the last couple of weeks was the fact that Jill was here and wanted to do a bunch of cooking. Normally that doesn't mean anything Monday through Friday because Randy does the cooking for dinner those nights and I'm responsible for Saturday and Sunday. But, it meant a ton!
So, as promised, we're going to start with Gary's green bean dish that is so yummy, and easy. It is a rather "general" recipe that you can increase quantities as you need. I promise, my leftover recipes will follow. You can always cook another turkey!!
Bon appetite and stay well until next time!
Gary's Green Beans
serves 2 people
One large handfull of fresh green beans, stems cut off. Julienne the green beans and then cut them approximately 2 inches each.
Pleace the green beans in a steamer using about 1 1/2 cups water. Steam for about 10n minutes or until they are just past the raw crunchy side or to your satisfaction. Save the water.
In a hot pan, place a couple teaspoon raw sliced almonds. Keep stirring so as not to let the almonds get past the light tan side as the flavor gets too strong when they are brown.
Julienne a fourth of a large red bell pepper. Take two large mushrooms, cut in half and slice thinly. In a really hot pan pour a tablespoon of olive oil and add the bell peppers, allow them to lightly darken on one side to develop flavor (don't let them sit and burn, keep stirring) then add the mushrooms and continue cooking until the mushroom are lightly brown.
With the string bean water cooled, add a tablespoon of butter and two teaspoons of flour. Heat this to make a light butter sauce. Add the beans, mushrooms and nuts to the pan with the sauce and stir over heat until all is coated with sauce.
1 large hand
I try so hard to be prepared for the "holiday season" and it always comes before it should. Who knew that Thanksgiving is always on the 4th Thursday of every November? Isn't there some flexibility? But, being an A personality that is an over achiever, I can't help myself from trying to do more than is humanly possible, plus, I got sick. Hadn't been sick for 2 years so didn't quite know how to act.
Really, the only thing that got me through the last couple of weeks was the fact that Jill was here and wanted to do a bunch of cooking. Normally that doesn't mean anything Monday through Friday because Randy does the cooking for dinner those nights and I'm responsible for Saturday and Sunday. But, it meant a ton!
So, as promised, we're going to start with Gary's green bean dish that is so yummy, and easy. It is a rather "general" recipe that you can increase quantities as you need. I promise, my leftover recipes will follow. You can always cook another turkey!!
Bon appetite and stay well until next time!
Gary's Green Beans
serves 2 people
One large handfull of fresh green beans, stems cut off. Julienne the green beans and then cut them approximately 2 inches each.
Pleace the green beans in a steamer using about 1 1/2 cups water. Steam for about 10n minutes or until they are just past the raw crunchy side or to your satisfaction. Save the water.
In a hot pan, place a couple teaspoon raw sliced almonds. Keep stirring so as not to let the almonds get past the light tan side as the flavor gets too strong when they are brown.
Julienne a fourth of a large red bell pepper. Take two large mushrooms, cut in half and slice thinly. In a really hot pan pour a tablespoon of olive oil and add the bell peppers, allow them to lightly darken on one side to develop flavor (don't let them sit and burn, keep stirring) then add the mushrooms and continue cooking until the mushroom are lightly brown.
With the string bean water cooled, add a tablespoon of butter and two teaspoons of flour. Heat this to make a light butter sauce. Add the beans, mushrooms and nuts to the pan with the sauce and stir over heat until all is coated with sauce.
1 large hand
Sunday, November 21, 2010
Green Bean Casserole with Onion Rings
I already told you that Fall is my favorite time of the year. When I was a kid in the Salt Lake area, we had the beautiful colors in the mountains. We don't have that here in Southern Utah. When we moved here Randy asked what trees were indigenous to this area and my simple answer was none! But November begins the holiday season for me and that is what makes this time of year so special.
Jill and Kirsten arrived yesterday for a week-long stay. We were talking about traditions and it made me think about some of the holiday traditions we had as kids, not many, and the traditions that Randy and I have. Again, not many. And some would say that they aren't even traditions, but, they are ours! As a kid we always spent Thanksgiving with Coral and Karl McRae and their kids. We would have the dinner at our house one year and they would have the dinner at their house the next. I don't remember much about the cooking because we were always playing games in the basement and only came upstairs when dinner was ready. I do remember a "kids" table. Brent and I were the youngest so we were always at that table. No matter which house dinner was at, the menu was the same. Turkey, stuffing, mashed potatoes and gravy, yams with marshmellows on top, string bean casserole, rolls, bread and butter pickles and olives, lots of olives! When Great Aunt Mandy came, she always brought apricot nectar and we added 7 Up to it for our drink. She always brought butter mints as well. Dessert was always pumpkin pie. After dinner the adult males would retire to the front room and take a nap in front of the fire place. The kids would go back down to the basement and play and I assume Mother and Coral did all the cleaning up.
When Randy and I got married 22 years ago, we were living in Livermore, California and the "traditions" started the very first year. First tradition, Randy, Carl, Gary and Steve (I affectionately called them the gruesome foursome)always played golf on Thanksgiving morning. I did all the cooking on Thanksgiving in those days. Because it was just the two of us, we kept it rather simple. No yams because neither of us like them so why bother. Plenty of turkey, potatoes and gravy, string beans, rolls and no pumpkin pie. Yes, no pumpkin pie because Randy doesn't like pumpkin! So, for several years I suffered in silence. A number of years went by and we invited bro Gary and Patrice over for Thanksgiving. It was great to have them but it sure made a dent in my leftovers! As the years went by we invited other friends as well and if I didn't end up with enough leftovers, I would just cook another turkey! But, if others were coming we always had two desserts, something chocolate for Randy and pumpkin pie for everybody else! The only other "tradition" we have on Thanksgiving is football. We actually plan the meal around half-time! And, since everybody in my family loves to hate (well, loved, because they aren't much fun to hate amymore)Dallas, we were all rooting for the same team, whoever Dallas was playing!
This year it will be a small group for dinner. Jill and Kirsten, Randy and I and Steve.
I wanted to post some of my recipes from past years. I wanted to start with an updated green bean casserole that I got from Cuisine at Home. I'll follow that up with the green bean recipe from bro Gary. I'll also be posting some of my favorite recipes for using your leftovers. I love a hot open-face turkey sandwich as much as the next person, but there is so much more you can do with all those leftovers!
Bon appetite and stay well until next time!
Green Bean Casserole with Onion Rings
Onion Ring Topping
Heat
3 cups vegetable oil
Soak:
1 large onion, sliced into 1/4 " thick rings
1 1/2 cups buttermilk
Blend:
2 cups all-purpose flour
1 teaspoon cayenne
salt and pepper to taste
Heat oil to 350 degrees in a large saute pan over medium heat.
Soak onion rings in buttermilk.
Blend flour, cayenne, salt and pepper in a second bowl.
Dredge onion rings in flour mixture, shaking off excess. Fry until golden, 3 to 5 minutes. Drain on paper towels before serving.
Saute:
2 strips thick-sliced bacon, diced
Add:
1/2 cup onion, sliced
8 ounces button mushrooms, quartered
Pulse:
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon dijon mustard
1 teaspoon garlic, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh oregano, minced
1 teaspoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
Melt; whisk in:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Slowly add; stir in:
1 1/2 cups milk warmed
herbed cheese mixture
salt and pepper to taste
Combine:
1 pound haricot vert, blanced
sauteed mushroom mixture
herbed cheese sauce
Before serving, top with:
Onion Ring Topping.
Coat a 1 quart casserole dish with nonstick spray.
Saute bacon in a saute pan over medium heat until nearly cooked.
Add onion and cook until tender. Stir in mushrooms; cook until soft and onions are golden, about 5 minutes, then set aside.
Pulse cream cheese, butter, Dijon, garlic, herbs, lemon juice and Worcestershire in a food processor until blended; chill.
Melt butter in a large saucepan over low heat. Whisk in flour and cook for 1 minute.
Slowly add warm milk, whisking until thick. Stir in herbed cheese, salt and pepper until melted.
Combine blanched beans, mushrooms and cheese sauce in a large bowl. Transfer to prepared casserole dish and chill until ready to bake (up to 1 day ahead).
Preheat oven to 400 degrees. Bake casserole for 30 minutes or until filling is bubbly. Before serving, top casserole with fried onion rings.
Jill and Kirsten arrived yesterday for a week-long stay. We were talking about traditions and it made me think about some of the holiday traditions we had as kids, not many, and the traditions that Randy and I have. Again, not many. And some would say that they aren't even traditions, but, they are ours! As a kid we always spent Thanksgiving with Coral and Karl McRae and their kids. We would have the dinner at our house one year and they would have the dinner at their house the next. I don't remember much about the cooking because we were always playing games in the basement and only came upstairs when dinner was ready. I do remember a "kids" table. Brent and I were the youngest so we were always at that table. No matter which house dinner was at, the menu was the same. Turkey, stuffing, mashed potatoes and gravy, yams with marshmellows on top, string bean casserole, rolls, bread and butter pickles and olives, lots of olives! When Great Aunt Mandy came, she always brought apricot nectar and we added 7 Up to it for our drink. She always brought butter mints as well. Dessert was always pumpkin pie. After dinner the adult males would retire to the front room and take a nap in front of the fire place. The kids would go back down to the basement and play and I assume Mother and Coral did all the cleaning up.
When Randy and I got married 22 years ago, we were living in Livermore, California and the "traditions" started the very first year. First tradition, Randy, Carl, Gary and Steve (I affectionately called them the gruesome foursome)always played golf on Thanksgiving morning. I did all the cooking on Thanksgiving in those days. Because it was just the two of us, we kept it rather simple. No yams because neither of us like them so why bother. Plenty of turkey, potatoes and gravy, string beans, rolls and no pumpkin pie. Yes, no pumpkin pie because Randy doesn't like pumpkin! So, for several years I suffered in silence. A number of years went by and we invited bro Gary and Patrice over for Thanksgiving. It was great to have them but it sure made a dent in my leftovers! As the years went by we invited other friends as well and if I didn't end up with enough leftovers, I would just cook another turkey! But, if others were coming we always had two desserts, something chocolate for Randy and pumpkin pie for everybody else! The only other "tradition" we have on Thanksgiving is football. We actually plan the meal around half-time! And, since everybody in my family loves to hate (well, loved, because they aren't much fun to hate amymore)Dallas, we were all rooting for the same team, whoever Dallas was playing!
This year it will be a small group for dinner. Jill and Kirsten, Randy and I and Steve.
I wanted to post some of my recipes from past years. I wanted to start with an updated green bean casserole that I got from Cuisine at Home. I'll follow that up with the green bean recipe from bro Gary. I'll also be posting some of my favorite recipes for using your leftovers. I love a hot open-face turkey sandwich as much as the next person, but there is so much more you can do with all those leftovers!
Bon appetite and stay well until next time!
Green Bean Casserole with Onion Rings
Onion Ring Topping
Heat
3 cups vegetable oil
Soak:
1 large onion, sliced into 1/4 " thick rings
1 1/2 cups buttermilk
Blend:
2 cups all-purpose flour
1 teaspoon cayenne
salt and pepper to taste
Heat oil to 350 degrees in a large saute pan over medium heat.
Soak onion rings in buttermilk.
Blend flour, cayenne, salt and pepper in a second bowl.
Dredge onion rings in flour mixture, shaking off excess. Fry until golden, 3 to 5 minutes. Drain on paper towels before serving.
Saute:
2 strips thick-sliced bacon, diced
Add:
1/2 cup onion, sliced
8 ounces button mushrooms, quartered
Pulse:
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon dijon mustard
1 teaspoon garlic, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh oregano, minced
1 teaspoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
Melt; whisk in:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Slowly add; stir in:
1 1/2 cups milk warmed
herbed cheese mixture
salt and pepper to taste
Combine:
1 pound haricot vert, blanced
sauteed mushroom mixture
herbed cheese sauce
Before serving, top with:
Onion Ring Topping.
Coat a 1 quart casserole dish with nonstick spray.
Saute bacon in a saute pan over medium heat until nearly cooked.
Add onion and cook until tender. Stir in mushrooms; cook until soft and onions are golden, about 5 minutes, then set aside.
Pulse cream cheese, butter, Dijon, garlic, herbs, lemon juice and Worcestershire in a food processor until blended; chill.
Melt butter in a large saucepan over low heat. Whisk in flour and cook for 1 minute.
Slowly add warm milk, whisking until thick. Stir in herbed cheese, salt and pepper until melted.
Combine blanched beans, mushrooms and cheese sauce in a large bowl. Transfer to prepared casserole dish and chill until ready to bake (up to 1 day ahead).
Preheat oven to 400 degrees. Bake casserole for 30 minutes or until filling is bubbly. Before serving, top casserole with fried onion rings.
Sunday, November 14, 2010
Tiny Tacos
Girls just want to have fun!!!
So, most of you know that I am pretty "crafty." It started in my teens when my mother taught me how to crochet and knit. It expanded to ceramics , cross stitch and needlepoint as the years went on. Once I had filled all my walls at Christmas time I took up quilting. I then bought a bigger house to accommodate it all!
Actually, it is Jen's fault that I took up quilting. I fought the notion of taking it up because I thought that I had enough going on with all the other things. So, why is it Jen's fault? Because she had mentioned that she was interested in taking it up and might want a starter kit. So, Suzanna and I had lunch in downtown Livermore and right next door was a quilt store. Now, isn't that convenient! So, we went in and on the wall was a small Americana wall hanging that I just fell in love with...and it was going to be a class where I could learn how to quilt. And, as a bonus, we had just purchased what was going to be our vacation home for the next 5 years and I was going to decorate the guest bathroom in Americana. Meant to be!!
So, I walked out of the store with the starter kit and the fabric to make the wall hanging. The rest is history. I don't know how many quilts I have made. More than a dozen made specifically to go on beds and probably another dozen or more decorative wall hangings.
My most recent find is a fabric called minkee (sometimes spelled minky if you do a google search). Now, imagine the softest fabric that you can think of and make it 10 times softer. You now have minkee! And it comes in the most vibrant colors and patterns. The first one I made was a baby snuggle and is in greens, blues, browns and yellows. I love it so I will keep it for myself. I currently have it in my office because it gets very cold in my office during the winter and it feels very good over my legs. Also, I can stroke it and that makes me very happy! I had a guest give me a tip and told me to get myself a massage and I thought no way!!! I'm going to get the fabric for a grand snuggle for me! The grand snuggle is roughly 62X70. The girls at my favorite quilt store told me that the animal prints in brown, black and cream were me! I made it and I love it!
So, the girls at the resort went nuts over these blankets so I planned a minkee blanket making party at my house and asked that they bring a finger food. I looked in the Devin Alexander cookbook that I recently purchased and found these fun mini tacos.
Bon appetite and stay well until next time!
Tiny Tacos
2 servings
10 Tostitos Baked! Scoops
1/4 cup finely shredded romaine lettuce
2 tablespoons finely chopped tomatoes
1/2 ounce (about 2 1/2 tablespoons finely shredded light cheddar chees
1 teaspoon lower-sodium taco seasoning
2 ounces 96% lean ground beef
1 tablespoon mild or hot red taco sauce
Arrange the Scoops side by side on a plate.
Mix the lettuce, tomatoes and cheese in a medium bowl until well combined. Divide evenly among the Scoops (about 1 1/2 teaspoons per Scoop).
Stir 2 teaspoons water into the taco seasoning in a small bowl until it has no lumps. Set aside.
Prehead a small nonstick skillet over medium-high heat. Put in the beef. Use a wooden spoon to coarsely crumble the meat as it cooks. When the beef is no longer pink, after 1 to 2 minutes, stir in the seasoning mixture. When no liquid remains, after about 1 minute, remove from the heat. Divide the meat evenly among the Scoops, atop with lettuce mixture (about 1 teaspoon in each). Dollop the top of each with taco sauce. Serve immediately.
101 calories per serving
So, most of you know that I am pretty "crafty." It started in my teens when my mother taught me how to crochet and knit. It expanded to ceramics , cross stitch and needlepoint as the years went on. Once I had filled all my walls at Christmas time I took up quilting. I then bought a bigger house to accommodate it all!
Actually, it is Jen's fault that I took up quilting. I fought the notion of taking it up because I thought that I had enough going on with all the other things. So, why is it Jen's fault? Because she had mentioned that she was interested in taking it up and might want a starter kit. So, Suzanna and I had lunch in downtown Livermore and right next door was a quilt store. Now, isn't that convenient! So, we went in and on the wall was a small Americana wall hanging that I just fell in love with...and it was going to be a class where I could learn how to quilt. And, as a bonus, we had just purchased what was going to be our vacation home for the next 5 years and I was going to decorate the guest bathroom in Americana. Meant to be!!
So, I walked out of the store with the starter kit and the fabric to make the wall hanging. The rest is history. I don't know how many quilts I have made. More than a dozen made specifically to go on beds and probably another dozen or more decorative wall hangings.
My most recent find is a fabric called minkee (sometimes spelled minky if you do a google search). Now, imagine the softest fabric that you can think of and make it 10 times softer. You now have minkee! And it comes in the most vibrant colors and patterns. The first one I made was a baby snuggle and is in greens, blues, browns and yellows. I love it so I will keep it for myself. I currently have it in my office because it gets very cold in my office during the winter and it feels very good over my legs. Also, I can stroke it and that makes me very happy! I had a guest give me a tip and told me to get myself a massage and I thought no way!!! I'm going to get the fabric for a grand snuggle for me! The grand snuggle is roughly 62X70. The girls at my favorite quilt store told me that the animal prints in brown, black and cream were me! I made it and I love it!
So, the girls at the resort went nuts over these blankets so I planned a minkee blanket making party at my house and asked that they bring a finger food. I looked in the Devin Alexander cookbook that I recently purchased and found these fun mini tacos.
Bon appetite and stay well until next time!
Tiny Tacos
2 servings
10 Tostitos Baked! Scoops
1/4 cup finely shredded romaine lettuce
2 tablespoons finely chopped tomatoes
1/2 ounce (about 2 1/2 tablespoons finely shredded light cheddar chees
1 teaspoon lower-sodium taco seasoning
2 ounces 96% lean ground beef
1 tablespoon mild or hot red taco sauce
Arrange the Scoops side by side on a plate.
Mix the lettuce, tomatoes and cheese in a medium bowl until well combined. Divide evenly among the Scoops (about 1 1/2 teaspoons per Scoop).
Stir 2 teaspoons water into the taco seasoning in a small bowl until it has no lumps. Set aside.
Prehead a small nonstick skillet over medium-high heat. Put in the beef. Use a wooden spoon to coarsely crumble the meat as it cooks. When the beef is no longer pink, after 1 to 2 minutes, stir in the seasoning mixture. When no liquid remains, after about 1 minute, remove from the heat. Divide the meat evenly among the Scoops, atop with lettuce mixture (about 1 teaspoon in each). Dollop the top of each with taco sauce. Serve immediately.
101 calories per serving
Vegetarian Chili
I know that this is going to sound like I stole the plot from National Lampoon's Vacation and that I cast my dad, Joe, in the role that Chevy Chase made famous. Mother must have been the Beverly D'Angelo character. But, since this happened when I was about 6 or 7, whoever wrote the screenplay for the movie must have taken part of the storyline out of the events of our family that winter.
So, here's the story. Grandma Ferguson had been ill with cancer for some time and my mother, being a registered nurse, cared for her in our home until the time of her death. Grandma had lost her only son, my Uncle Gaylen, when he was just 21 to bone cancer. Her only other child was my mother, Yvonne. The three of them had lived in Aberdeen, South Dakota and when my mother married my dad and they moved to Utah so that Dad could go to Utah State University, Bertine stayed in Aberdeen until she retired. Dad built her a small house in downtown Bountiful, where she lived until she became ill.
So, upon her death, mother decided that she should be taken back to Aberdeen and buried in the plot next to Gaylen. So, my dad borrowed a red station wagon from a friend, put grandma in the back (not on top, mind you) and he and mother proceeded to drive her back to Aberdeen. Now, don't attempt to do this now as I'm pretty sure you can't just put a casket, with a dead body in it, in the back of your car and drive it across country!
They stopped for the night in a small town in Wyoming, I think that dad said it was Laramie, and since it was really cold, a kind service station owner (yes, they were all service stations in those days) let them park the station wagon inside, presumably so that grandma wouldn't get cold!! The rest of the trip was uneventful, as far as I know.
So, why do I bring this whole thing up and how does it relate to a recipe you ask?? My parents had some really good friends, the McRae family. They just happened to have 4 kids like us, all around the same ages, just boy, girl, girl, boy instead of our boy, girl, boy, girl. We spent every Thanksgiving and Christmas with them and we vacationed with them every summer. So, Coral and Karl offered to take care of us kids while my parents carted grandma across country. We sat down to dinner one night and as I finished my meal I pronounced "good beans"! Now you should know at this point that there was not a bean to be seen and nobody really knows why I said it but it quickly became a family joke! It even carried down to my kids and to my grandkids. Most dinners when I visit them or they visit me, one of the kids or grandkids will announce "good beans" and it's usually followed by at least a little smirking! Funny how those things stick with you.
So, this is one my favorite dishes out of the kitchen at Fitness Ridge and it just happens to have beans in it.
Bon appetite and stay well until next time!
Vegetarian Chili
serves 8
1 14 ounce can black beans drained
1 14 ounce can kidney beans drained
1 14 ounce can navy beans drained
1 14 ounce can stewed tomatoes drained
1 pound lean ground turkey
1/2 cup kernel corn
1/4 cup green chilies
1 yellow onion chopped
3 tablespoons chopped garlic
1 package chili seasoning
1/2 cup sliced green onions
In pot sweat garlic and onions together. Combine all ingredients except green onions. Simmer for 20 minutes. Garnish with green onions.
245 calories
So, here's the story. Grandma Ferguson had been ill with cancer for some time and my mother, being a registered nurse, cared for her in our home until the time of her death. Grandma had lost her only son, my Uncle Gaylen, when he was just 21 to bone cancer. Her only other child was my mother, Yvonne. The three of them had lived in Aberdeen, South Dakota and when my mother married my dad and they moved to Utah so that Dad could go to Utah State University, Bertine stayed in Aberdeen until she retired. Dad built her a small house in downtown Bountiful, where she lived until she became ill.
So, upon her death, mother decided that she should be taken back to Aberdeen and buried in the plot next to Gaylen. So, my dad borrowed a red station wagon from a friend, put grandma in the back (not on top, mind you) and he and mother proceeded to drive her back to Aberdeen. Now, don't attempt to do this now as I'm pretty sure you can't just put a casket, with a dead body in it, in the back of your car and drive it across country!
They stopped for the night in a small town in Wyoming, I think that dad said it was Laramie, and since it was really cold, a kind service station owner (yes, they were all service stations in those days) let them park the station wagon inside, presumably so that grandma wouldn't get cold!! The rest of the trip was uneventful, as far as I know.
So, why do I bring this whole thing up and how does it relate to a recipe you ask?? My parents had some really good friends, the McRae family. They just happened to have 4 kids like us, all around the same ages, just boy, girl, girl, boy instead of our boy, girl, boy, girl. We spent every Thanksgiving and Christmas with them and we vacationed with them every summer. So, Coral and Karl offered to take care of us kids while my parents carted grandma across country. We sat down to dinner one night and as I finished my meal I pronounced "good beans"! Now you should know at this point that there was not a bean to be seen and nobody really knows why I said it but it quickly became a family joke! It even carried down to my kids and to my grandkids. Most dinners when I visit them or they visit me, one of the kids or grandkids will announce "good beans" and it's usually followed by at least a little smirking! Funny how those things stick with you.
So, this is one my favorite dishes out of the kitchen at Fitness Ridge and it just happens to have beans in it.
Bon appetite and stay well until next time!
Vegetarian Chili
serves 8
1 14 ounce can black beans drained
1 14 ounce can kidney beans drained
1 14 ounce can navy beans drained
1 14 ounce can stewed tomatoes drained
1 pound lean ground turkey
1/2 cup kernel corn
1/4 cup green chilies
1 yellow onion chopped
3 tablespoons chopped garlic
1 package chili seasoning
1/2 cup sliced green onions
In pot sweat garlic and onions together. Combine all ingredients except green onions. Simmer for 20 minutes. Garnish with green onions.
245 calories
Tuesday, November 2, 2010
Warm Brie Chicken Breast Sandwich
I can't believe I'm going to say this....I bought yet another cookbook. It's not my fault, really! It's the fault of Bart Rinker, a guest at the resort. He was in the lobby on Saturday morning and had purchased both of Devin Alexander's cookbooks. She is the author of The Biggest Loser Cookbooks and I met her earlier this year when she came to the resort to spend a couple of days with Chef Cameron. She is actually using some of his recipes for her next dessert cookbook. I purchased The Most Decadent Diet Ever book and had to try this chicken sandwich on Sunday night. Super easy and really good. The brie adds such a silky texture and a great salty component. I also got to use some of my arugula out of my garden. This recipe is for one sandwich but is easy to make additional ones. I will try to post more of her recipes over the coming weeks but highly recommend that you all look for her books. Well worth the investment!
Bon appetite and stay well until next time!
Warm Brie Chicken Breast Sandwich
1 serving
1 3 1/2 ounce boneless, skinless chicken breast, visible fat removed
Olive oil spray
1/2 teaspoon chopped dried rosemary
salt and pepper
1 whole-grain hamburger bun
1 ounce light brie
1 1/2 teaspoon Dijon mustard, optional
1 small handful arugula leaves
Preheat grill to high.
Place the chicken breast between two sheets of plastic wrap or wax paper on a flat work surface. Use the flat side of a meat mallet to pound it to an even 1/2 inch thickness.
Lightly mist the chicken with spray, and then sprinkle it with the rosemary and salt and pepper to taste. Place the chicken on the grill. Turn the heat to medium, if possible, and cook for 3 to 5 minutes per side, until no longer pink inside. During the last minute, place the bun halves, insides facedown, on a top grill rack to toast, watching them carefully. Immediately spread the Brie over the top half of the bun.
Spread the mustard, if using, over the inside of the bun bottom and place it on a plate. Add the chicken breast, then the arugula. Flip the brie-spread bun atop the sandwich. Serve immediately.
301 calories
Bon appetite and stay well until next time!
Warm Brie Chicken Breast Sandwich
1 serving
1 3 1/2 ounce boneless, skinless chicken breast, visible fat removed
Olive oil spray
1/2 teaspoon chopped dried rosemary
salt and pepper
1 whole-grain hamburger bun
1 ounce light brie
1 1/2 teaspoon Dijon mustard, optional
1 small handful arugula leaves
Preheat grill to high.
Place the chicken breast between two sheets of plastic wrap or wax paper on a flat work surface. Use the flat side of a meat mallet to pound it to an even 1/2 inch thickness.
Lightly mist the chicken with spray, and then sprinkle it with the rosemary and salt and pepper to taste. Place the chicken on the grill. Turn the heat to medium, if possible, and cook for 3 to 5 minutes per side, until no longer pink inside. During the last minute, place the bun halves, insides facedown, on a top grill rack to toast, watching them carefully. Immediately spread the Brie over the top half of the bun.
Spread the mustard, if using, over the inside of the bun bottom and place it on a plate. Add the chicken breast, then the arugula. Flip the brie-spread bun atop the sandwich. Serve immediately.
301 calories
Sunday, October 31, 2010
Hot and Sour Soup with shrimp and tofu
If you live in Utah and the calendar says Saturday, October 30th, it is technically Halloween. We don't celebrate on Sunday so the trick or treaters go out on Saturday night. We usually don't get any kids because the church does a "trunk or treat" at the park. I've never been but I guess people decorate the trunk of their car and give out candy to the kids. Somehow the parents must feel safe about that, versus kids knocking on doors of people they don't know.
So, I decided to have Gayle and Mike and Steve over for dinner and experiment, once again, on them. Three new recipes, very brave of me! Since I had to work at the resort until 2 pm, it was like a week night so I picked recipes that were quick. The first thing I made was the dessert. Dark chocolate sorbet. Uber good but a little bit goes a long way! The noodles are super easy and would be a great weeknight side. Just hide the ramen noodle package. Steve gave me a really hard time about that! Unfortunately, Gayle was ill so she and Mike didn't make it, so I benefited with lots of leftovers. Yeah!! So, here we go!
Bon appetite and stay well until next time!
Hot and Sour Soup with shrimp and tofu
5 two cup servings
8 cups low-sodium chicken broth
2 tablespoons each light brown sugar, minced fresh ginger and low-sodium soy sauce
1 tablespoon each minced garlic and Sriracha sauce
4 cups shredded napa cabbage
2 cups sliced shitake mushrooms (3 1/2 oz.)
1 cup small-diced extra-firm tofu
1/2 cup minced red bell pepper
1 can sliced bamboo shoots, drained (8 oz.)
1/4 cup rice vinegar
2 tablespoons fresh lime juice
1 tablespoon cornstarch
12 oz. large shrimp, peeled, deveined and sliced in half lengthwise
1/2 cup bias-sliced scallions
2 serrano chiles, thinly sliced
Combine broth, brown sugar, ginger, soy sauce, garlic and Sriracha in a large pot. Bring the mixture to a boil, then reduce heat to a simmer.
Add cabbage, mushrooms, tofu, bell pepper and bamboo shoots; simmer 5 minutes.
Whisk together vinegar, lime juice and cornstarch in a small bowl for the slurry to thicken the soup. Return soup to a boil and stir in slurry. Boil soup until it's slightly thickened, 1-2 minutes.
Stir in shrimp and cook until opaque, about 3 minutes.
Serve soup with Cilantro noodles and garnish with scallions and serrano slices.
232 calories per serving
Cilantro Noodles
5 one cup servings
3 packages of ramen noodles (3 oz. each)
2 teaspoon canola oil
1 teaspoon toasted sesame oil
2 tablespoons minced shallots
2 tablespoons low-sodium soy sauce
salt to tast
1/2 cup chopped fresh cilantro
Blanch noodles in boiling water in a medium pot, 3 minutes. Drain noodels and rinse with hot water. Use a salad spinner to remove excess water.
Heat canola oil and sesame oil in a large nonstick skillet over medium-high. Add shallots and saute until softened, 2 minutes.
Deglaze skillet with soy sauce, then add noodles, tossing to combine. Season noodles with salt; stir in cilantro right before serving.
206 calories per serving
Dark Chocolate Sorbet
serves 4 to 6
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
pinch of salt
2 cups boiling water
3 ounces bittersweet chocolate, chopped
1/2 teaspook vanilla extract
Whipped cream or vanilla ice cream optional
Freeze the canister of an electric ice cream maker overnight.
Combine cocoa, sugar and salt in a medium saucepan and whisk in 1/2 cup of the boiling water. Stir to make a thick, smooth paste. Slowly whisk in remaining water and bring to a bare simmer over low heat. Turn off heat and add chopped chocolate and vanilla, Stir until chocolate is completely melted.
Chill mixture in a meal bowl set over ice water. Stir occasionally, until thoroughly chilled. Churn in an ice cream maker according to manufaturer's directions. Transfer to an airtight container and freeze until desired consistency is reached.
Serve with a dollop of whipped cream or vanilla ice cream, if you like.
So, I decided to have Gayle and Mike and Steve over for dinner and experiment, once again, on them. Three new recipes, very brave of me! Since I had to work at the resort until 2 pm, it was like a week night so I picked recipes that were quick. The first thing I made was the dessert. Dark chocolate sorbet. Uber good but a little bit goes a long way! The noodles are super easy and would be a great weeknight side. Just hide the ramen noodle package. Steve gave me a really hard time about that! Unfortunately, Gayle was ill so she and Mike didn't make it, so I benefited with lots of leftovers. Yeah!! So, here we go!
Bon appetite and stay well until next time!
Hot and Sour Soup with shrimp and tofu
5 two cup servings
8 cups low-sodium chicken broth
2 tablespoons each light brown sugar, minced fresh ginger and low-sodium soy sauce
1 tablespoon each minced garlic and Sriracha sauce
4 cups shredded napa cabbage
2 cups sliced shitake mushrooms (3 1/2 oz.)
1 cup small-diced extra-firm tofu
1/2 cup minced red bell pepper
1 can sliced bamboo shoots, drained (8 oz.)
1/4 cup rice vinegar
2 tablespoons fresh lime juice
1 tablespoon cornstarch
12 oz. large shrimp, peeled, deveined and sliced in half lengthwise
1/2 cup bias-sliced scallions
2 serrano chiles, thinly sliced
Combine broth, brown sugar, ginger, soy sauce, garlic and Sriracha in a large pot. Bring the mixture to a boil, then reduce heat to a simmer.
Add cabbage, mushrooms, tofu, bell pepper and bamboo shoots; simmer 5 minutes.
Whisk together vinegar, lime juice and cornstarch in a small bowl for the slurry to thicken the soup. Return soup to a boil and stir in slurry. Boil soup until it's slightly thickened, 1-2 minutes.
Stir in shrimp and cook until opaque, about 3 minutes.
Serve soup with Cilantro noodles and garnish with scallions and serrano slices.
232 calories per serving
Cilantro Noodles
5 one cup servings
3 packages of ramen noodles (3 oz. each)
2 teaspoon canola oil
1 teaspoon toasted sesame oil
2 tablespoons minced shallots
2 tablespoons low-sodium soy sauce
salt to tast
1/2 cup chopped fresh cilantro
Blanch noodles in boiling water in a medium pot, 3 minutes. Drain noodels and rinse with hot water. Use a salad spinner to remove excess water.
Heat canola oil and sesame oil in a large nonstick skillet over medium-high. Add shallots and saute until softened, 2 minutes.
Deglaze skillet with soy sauce, then add noodles, tossing to combine. Season noodles with salt; stir in cilantro right before serving.
206 calories per serving
Dark Chocolate Sorbet
serves 4 to 6
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
pinch of salt
2 cups boiling water
3 ounces bittersweet chocolate, chopped
1/2 teaspook vanilla extract
Whipped cream or vanilla ice cream optional
Freeze the canister of an electric ice cream maker overnight.
Combine cocoa, sugar and salt in a medium saucepan and whisk in 1/2 cup of the boiling water. Stir to make a thick, smooth paste. Slowly whisk in remaining water and bring to a bare simmer over low heat. Turn off heat and add chopped chocolate and vanilla, Stir until chocolate is completely melted.
Chill mixture in a meal bowl set over ice water. Stir occasionally, until thoroughly chilled. Churn in an ice cream maker according to manufaturer's directions. Transfer to an airtight container and freeze until desired consistency is reached.
Serve with a dollop of whipped cream or vanilla ice cream, if you like.
Monday, October 25, 2010
Last weekend I had an awesome "me" weekend planned. Randy and Steve were leaving at the crack of dawn on Friday morning and heading out in the motor home for Raider/49er football, golf and all-around male bonding! I had all kinds of projects and "me" meals planned. That all changed in a flash on Wednesday afternoon when our bosses told us that a group of us were going to Malibu for the weekend to see the new resort. So, my "me" time became "we" time until Sunday evening!
It was a whirlwind trip. I was accompanied by Michelle and Shayley, Trevor, my boss, Renee, Marketing Director, and Eric, our General Manager. We left St. George late due to problems with the rental car. The drive down was so much fun! Renee had brought along tons of CDs for us to listen to and there was lots of "dancing" in the car. Trevor, who is quite the witty guy, kept us in stitches the entire drive. Eric kept it really interesting by asking us random questions like who our top 5 bands of all time are, favorite movie, best looking actor etc. It was amazing how different my answers were from the others, me being "Grandma Nancy"!
We finally settled in our rooms at about 1 am and Michelle, Shayley and I got up at 6 am and had breakfast with the guests, went on a hike with the guests, took a cardio circuit class, ate lunch with the guests, had a tour of the resort with Josh, the local GM, met with the owners, did some time in the hot tub, went to graduation and then had dinner on the Malibu beach. Awesome mussels and ahi tuna! We then left the resort at about 8:30am on Sunday and I arrived home at about 6 pm.
A couple of fun things about Saturday. Shayley did the beach hike but Michelle and I did the Reagan Ranch hike. Yes, that Reagan! But, that's not the fun part. When we got to the top, we were where they filmed MASH! We went up to the helicopter pad and the burnt-out jeep and ambulance are still there. Then, after dinner we were treated to a blast from the past musically. Peter Asher was at the resort. I didn't tumble as to who he was when I booked his stay. He is the Peter of Peter and Gordon from the 60s! So, the guests got a free concert (no Gordon as he is dead) starting with
Please lock me away
And don't allow the day
Here inside, where I hide with my loneliness
I don't care what they say, I won't stay
In a world without love
Sing it with me!!!
So, you may wonder what that has to do with food and a recipe! Well, on the way home, as I knitted 2 scarves in the very back of the Suburban, Shayley read a Shape magazine. There was a recipe for Harvest Lasagna with roasted butternut squash and ricotta cheese. I mentioned in my initial blog that there are some things that Randy won't eat and ricotta cheese is one of them. A texture thing I guess. So I made this while he was gone and it is really, really good. I brought leftovers in for Shayley and Michelle and they thought it was great as well.
Bon appetite and stay well until next time!
Harvest Lasagna
serves 8
1 1/2 pound peeled, seeded buttercup, kabocha or butternut squash
3 1/2 tablespoons olive oil
salt and freshly ground black pepper
8 ounces lasagna noodles
2 cloves garlic, minced
4 cups lacinato or regular kale, rinsed and cut into ribbons
2 tablespoons sliced fresh basil leaves
3 tablespoons all-purpose flour
2 cups nonfat milk
2 cups part-skim ricotta cheese
1 large egg
2 tablespoons minced fresh oregano
cooking spray
1 1/2 cups shredded part-skim mozzarella
Preheat oven to 350 degrees. Cut squash into thin slices and place on baking sheet. Drizzle with 1 tablespoon oil and a pinch of salt and pepper; toss to coat. Arrange in an even layer on baking sheet; roast for 30 minutes or until squash has softened. Remove squash from oven (keep oven on).
While squash roasts, bring a large pot of water to a boil. Add noodles and cook for 7 minutes or until al dente. Drain and rinse under cold water to prevent sticking. In a medium skillet, heat 1 1/2 teaspoons oil over medium-high. Add garlic; saute 2 minutes. Stir in kale and 1 tablespoon basil. Add 1/4 water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat 1 1/2 teaspoons oil over medium-high. Add garlic; saute 2 minutes. Stir in kale and 1 tablespoon basil. Add 1/4 cup water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat remaining 2 tablespoons oil over medium-high. Add flour; whisk 1 minute. Slowly whisk in milk and a pinch of salt; bring to a boil, whisking constantly. Continue whisking for 2 more minutes or until white sauce thickens. Remove from heat.
Stir ricotta into kale. Add egg and oregano; stir. Season with salt and pepper.
Coat a 9 by 13 inch baking dish with cooking spray. Spread 2/3 cup of sauce over bottom. Arrange a layer of noodles over sauce. Sprinkle half the mozzarella over squash. Top with remaining ricotta, followed by noodles. Top with remaining sauce, basil and mozzarella.
Coat a sheet of aluminum foil with cooking spray. Tent foil, sprayed side down, over lasagna. Bake 25 minutes. Remove foil; bake 15 more minutes to brown cheese slightly. Let lasagna rest for about 5 minutes before cutting.
Calories 389 per serving.
It was a whirlwind trip. I was accompanied by Michelle and Shayley, Trevor, my boss, Renee, Marketing Director, and Eric, our General Manager. We left St. George late due to problems with the rental car. The drive down was so much fun! Renee had brought along tons of CDs for us to listen to and there was lots of "dancing" in the car. Trevor, who is quite the witty guy, kept us in stitches the entire drive. Eric kept it really interesting by asking us random questions like who our top 5 bands of all time are, favorite movie, best looking actor etc. It was amazing how different my answers were from the others, me being "Grandma Nancy"!
We finally settled in our rooms at about 1 am and Michelle, Shayley and I got up at 6 am and had breakfast with the guests, went on a hike with the guests, took a cardio circuit class, ate lunch with the guests, had a tour of the resort with Josh, the local GM, met with the owners, did some time in the hot tub, went to graduation and then had dinner on the Malibu beach. Awesome mussels and ahi tuna! We then left the resort at about 8:30am on Sunday and I arrived home at about 6 pm.
A couple of fun things about Saturday. Shayley did the beach hike but Michelle and I did the Reagan Ranch hike. Yes, that Reagan! But, that's not the fun part. When we got to the top, we were where they filmed MASH! We went up to the helicopter pad and the burnt-out jeep and ambulance are still there. Then, after dinner we were treated to a blast from the past musically. Peter Asher was at the resort. I didn't tumble as to who he was when I booked his stay. He is the Peter of Peter and Gordon from the 60s! So, the guests got a free concert (no Gordon as he is dead) starting with
Please lock me away
And don't allow the day
Here inside, where I hide with my loneliness
I don't care what they say, I won't stay
In a world without love
Sing it with me!!!
So, you may wonder what that has to do with food and a recipe! Well, on the way home, as I knitted 2 scarves in the very back of the Suburban, Shayley read a Shape magazine. There was a recipe for Harvest Lasagna with roasted butternut squash and ricotta cheese. I mentioned in my initial blog that there are some things that Randy won't eat and ricotta cheese is one of them. A texture thing I guess. So I made this while he was gone and it is really, really good. I brought leftovers in for Shayley and Michelle and they thought it was great as well.
Bon appetite and stay well until next time!
Harvest Lasagna
serves 8
1 1/2 pound peeled, seeded buttercup, kabocha or butternut squash
3 1/2 tablespoons olive oil
salt and freshly ground black pepper
8 ounces lasagna noodles
2 cloves garlic, minced
4 cups lacinato or regular kale, rinsed and cut into ribbons
2 tablespoons sliced fresh basil leaves
3 tablespoons all-purpose flour
2 cups nonfat milk
2 cups part-skim ricotta cheese
1 large egg
2 tablespoons minced fresh oregano
cooking spray
1 1/2 cups shredded part-skim mozzarella
Preheat oven to 350 degrees. Cut squash into thin slices and place on baking sheet. Drizzle with 1 tablespoon oil and a pinch of salt and pepper; toss to coat. Arrange in an even layer on baking sheet; roast for 30 minutes or until squash has softened. Remove squash from oven (keep oven on).
While squash roasts, bring a large pot of water to a boil. Add noodles and cook for 7 minutes or until al dente. Drain and rinse under cold water to prevent sticking. In a medium skillet, heat 1 1/2 teaspoons oil over medium-high. Add garlic; saute 2 minutes. Stir in kale and 1 tablespoon basil. Add 1/4 water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat 1 1/2 teaspoons oil over medium-high. Add garlic; saute 2 minutes. Stir in kale and 1 tablespoon basil. Add 1/4 cup water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.
In a medium saucepan, heat remaining 2 tablespoons oil over medium-high. Add flour; whisk 1 minute. Slowly whisk in milk and a pinch of salt; bring to a boil, whisking constantly. Continue whisking for 2 more minutes or until white sauce thickens. Remove from heat.
Stir ricotta into kale. Add egg and oregano; stir. Season with salt and pepper.
Coat a 9 by 13 inch baking dish with cooking spray. Spread 2/3 cup of sauce over bottom. Arrange a layer of noodles over sauce. Sprinkle half the mozzarella over squash. Top with remaining ricotta, followed by noodles. Top with remaining sauce, basil and mozzarella.
Coat a sheet of aluminum foil with cooking spray. Tent foil, sprayed side down, over lasagna. Bake 25 minutes. Remove foil; bake 15 more minutes to brown cheese slightly. Let lasagna rest for about 5 minutes before cutting.
Calories 389 per serving.
Tuesday, October 19, 2010
Butternut Squash Soup
Well, it has been a really busy couple of weeks. I'll start with 2 weeks ago.
I made a quick trip up to the Salt Lake area the weekend of October 9th. My oldest grandson Braiden was going to be baptized on Saturday so I drove up after work on Friday and left early on Sunday morning. I am always surprised to see how much the Furlow/Frazier family can jam in one 16 hour day! There were 2 soccer games at the same time so I opted to go to Ethan's game because I was going to Braiden's baptism that afternoon. There is not much funnier than six 5 year olds playing soccer! Jen and Ryan then took Braiden to lunch so Denise and I took Katie, Lauren and Ethan to lunch. After the baptism, all the relatives came to Jen's house for dinner. I lost count but I'm pretty sure there were about 25 people at her house.
Jen has a big corner lot and all along the back of the yard she has a garden. Tons of tomatoes, zucchini, pumpkins, fruit trees etc. Ryan's sister Tenille helped herself to a bunch of ripe tomatoes for canning and Jen said that I could have a butternut squash. Since my butternut squash soup is one of my favorites, I was not going to say no! After walking around and around, the only squash I could see was a banana squash. A fine specimen, mind you, but not what I was looking for. She thought it was a butternut squash, (she apparently has never purchased one at the store!) but she said take is anyway. So I came home and purchased a butternut squash. Here is the first of my favorite butternut squash recipes.
Bon appetite and stay well until next time!
Butternut Squash Soup
8 servings (1 cup each)
Saute in 2 tablespoons olive oil and unsalted butter:
1 cup onion, diced
1 tablespoon garlic, minced
2 teaspoon minced fresh sage
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1/8 teaspoon ground cinnamon
Stir in; add:
1/4 cup brandy
8 cups butternut squash, peeled, seeded, cut into 1" chunks
4 cups chicken broth
1 cup dry white wine
Finish with:
1/4 cup heavy cream
salt and pepper to taste
Saute onion, garlic, sage, sugar, pepper flakes and cinnamon in oil and butter in a large pot over medium heat. Cook until onion is soft, about 10 minutes.
Stir brandy into the onion mixture and cook for 1 minute; add the squash, broth and wine. Bring to a boil, reduce heat, partially cover and simmer until squash is tender, about 20 minutes. Working in batches, puree soup in a blender. Return soup to the pot.
Finish soup with cream, salt and pepper.
I made a quick trip up to the Salt Lake area the weekend of October 9th. My oldest grandson Braiden was going to be baptized on Saturday so I drove up after work on Friday and left early on Sunday morning. I am always surprised to see how much the Furlow/Frazier family can jam in one 16 hour day! There were 2 soccer games at the same time so I opted to go to Ethan's game because I was going to Braiden's baptism that afternoon. There is not much funnier than six 5 year olds playing soccer! Jen and Ryan then took Braiden to lunch so Denise and I took Katie, Lauren and Ethan to lunch. After the baptism, all the relatives came to Jen's house for dinner. I lost count but I'm pretty sure there were about 25 people at her house.
Jen has a big corner lot and all along the back of the yard she has a garden. Tons of tomatoes, zucchini, pumpkins, fruit trees etc. Ryan's sister Tenille helped herself to a bunch of ripe tomatoes for canning and Jen said that I could have a butternut squash. Since my butternut squash soup is one of my favorites, I was not going to say no! After walking around and around, the only squash I could see was a banana squash. A fine specimen, mind you, but not what I was looking for. She thought it was a butternut squash, (she apparently has never purchased one at the store!) but she said take is anyway. So I came home and purchased a butternut squash. Here is the first of my favorite butternut squash recipes.
Bon appetite and stay well until next time!
Butternut Squash Soup
8 servings (1 cup each)
Saute in 2 tablespoons olive oil and unsalted butter:
1 cup onion, diced
1 tablespoon garlic, minced
2 teaspoon minced fresh sage
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1/8 teaspoon ground cinnamon
Stir in; add:
1/4 cup brandy
8 cups butternut squash, peeled, seeded, cut into 1" chunks
4 cups chicken broth
1 cup dry white wine
Finish with:
1/4 cup heavy cream
salt and pepper to taste
Saute onion, garlic, sage, sugar, pepper flakes and cinnamon in oil and butter in a large pot over medium heat. Cook until onion is soft, about 10 minutes.
Stir brandy into the onion mixture and cook for 1 minute; add the squash, broth and wine. Bring to a boil, reduce heat, partially cover and simmer until squash is tender, about 20 minutes. Working in batches, puree soup in a blender. Return soup to the pot.
Finish soup with cream, salt and pepper.
Sunday, October 3, 2010
Chicken Pot Pie Soup
We have a really nice produce co-op available in our area. It is actually available in 8 western states. Each Saturday we have the opportunity to participate. It's almost like Christmas morning because we never know what we will get! Actually, at my house, it's sometimes better than Christmas morning because we don't do a ton of gift exchanges, other than the kids and grandkids. We go to our pick-up place and there will be a laundry basket full of 5 or 6 fruits and another laundry basket full of 5 or 6 vegetables. Other than bananas that have never ripened and the okra that was in my basket this last Saturday, (that I left behind!) I've been thrilled each time I have participated.
So, last weekend I had some really nice button mushrooms that really needed to be used ASAP and a big bunch of celery. That sounded like a soup of some kind! So I opened my trusty binder that includes my soups and started thumbing through. Now, you are going to hear this many times in the future. This is one of my favorite soups! I love, love, love soup. And I don't think that it is just for the fall and winter months. I will eat soup year-round. That is just one thing I have in common with Oprah. We both love soup (I think her private chef fixes her soup every day for lunch), we both have a cocker spaniel, (she probably has several and they are even more spoiled than Rocky!), and we both have a BFF named Gayle. Mine happens to me my sister as well!
Back to the soup. This soup, like several of my favorites, includes dry sherry. Some of my readers will not want to use alcohol in their cooking. I understand that. I can't guarantee the rich flavor that this soup and others have if you don't use it. You might want to google or bing substitutes and see what comes up. Also keep in mind that with Thanksgiving coming up next month, this can easily become Turkey Pot Pie Soup.
Also, don't not do the puff pastry croutons! They add so much flavor and texture and are super fun in this soup. You do have to start looking at them after about 6 minutes in the oven as they can burn quickly.
Bon appetite and stay well until next time!
Chicken Pot Pie Soup
8 one cup servings
Sweat in 4 tablespoons unsalted butter;
Stir in:
1 cup onion, diced
1 cup celery, diced
1 cup button mushrooms, quartered
1/2 cup carrot, diced
2 teaspoon garlic, minced
1 1/2 cups red potatoes, diced
1/4 cup all-purpose flour
Deglaze with; Stir in:
2 tablespoon dry sherry
5 cups chicken broth
2 cups cooked chicken, shredded
2 tablepoon chopped fresh thyme
1 bay leaf
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pinch of ground nutmeg
Add:
1/2 cup frozen corn kernels
1/2 cup frozen green peas
2 teaspoon fresh parsley
2 teaspoon fresh lemon juice
salt and pepper to taste
Sweat onion, celery, mushrooms, carrot and garlic in butter in a large pot over medium-high heat. Cook 3 to 4 minutes, then stir in potatoes and cook 3 more minutes. Whisk in flour; cook 1 to 2 minutes.
Deglaze with sherry, then stir in the broth, chicken and seasonings. Bring to a boil, reduce heat to medium, and simmer 10 to 15 minutes, or until thickened.
Add corn, peas, parsley and lemon juice. Season with salt and pepper.
Puff Pastry Croutons
Roll out; beat together and brush over:
1 sheet purchased puff pastry, thawed
1 egg
1 tablespoon water
Sprinkle with:
Kosher salt, paprika and grated Parmesan
Preheat oven to 450 degrees; line a baking sheet with parchment paper.
Roll pastry out on a lightly floured work surface to 1/4" thick. Beat egg with water, then brush over dough.
Sprinkle dough lightly with salt, paprika and Parmesan and cut into 1 1/2" squares. Transfer to the prepared baking sheet and bake 8 to 10 minutes, or until golden.
So, last weekend I had some really nice button mushrooms that really needed to be used ASAP and a big bunch of celery. That sounded like a soup of some kind! So I opened my trusty binder that includes my soups and started thumbing through. Now, you are going to hear this many times in the future. This is one of my favorite soups! I love, love, love soup. And I don't think that it is just for the fall and winter months. I will eat soup year-round. That is just one thing I have in common with Oprah. We both love soup (I think her private chef fixes her soup every day for lunch), we both have a cocker spaniel, (she probably has several and they are even more spoiled than Rocky!), and we both have a BFF named Gayle. Mine happens to me my sister as well!
Back to the soup. This soup, like several of my favorites, includes dry sherry. Some of my readers will not want to use alcohol in their cooking. I understand that. I can't guarantee the rich flavor that this soup and others have if you don't use it. You might want to google or bing substitutes and see what comes up. Also keep in mind that with Thanksgiving coming up next month, this can easily become Turkey Pot Pie Soup.
Also, don't not do the puff pastry croutons! They add so much flavor and texture and are super fun in this soup. You do have to start looking at them after about 6 minutes in the oven as they can burn quickly.
Bon appetite and stay well until next time!
Chicken Pot Pie Soup
8 one cup servings
Sweat in 4 tablespoons unsalted butter;
Stir in:
1 cup onion, diced
1 cup celery, diced
1 cup button mushrooms, quartered
1/2 cup carrot, diced
2 teaspoon garlic, minced
1 1/2 cups red potatoes, diced
1/4 cup all-purpose flour
Deglaze with; Stir in:
2 tablespoon dry sherry
5 cups chicken broth
2 cups cooked chicken, shredded
2 tablepoon chopped fresh thyme
1 bay leaf
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pinch of ground nutmeg
Add:
1/2 cup frozen corn kernels
1/2 cup frozen green peas
2 teaspoon fresh parsley
2 teaspoon fresh lemon juice
salt and pepper to taste
Sweat onion, celery, mushrooms, carrot and garlic in butter in a large pot over medium-high heat. Cook 3 to 4 minutes, then stir in potatoes and cook 3 more minutes. Whisk in flour; cook 1 to 2 minutes.
Deglaze with sherry, then stir in the broth, chicken and seasonings. Bring to a boil, reduce heat to medium, and simmer 10 to 15 minutes, or until thickened.
Add corn, peas, parsley and lemon juice. Season with salt and pepper.
Puff Pastry Croutons
Roll out; beat together and brush over:
1 sheet purchased puff pastry, thawed
1 egg
1 tablespoon water
Sprinkle with:
Kosher salt, paprika and grated Parmesan
Preheat oven to 450 degrees; line a baking sheet with parchment paper.
Roll pastry out on a lightly floured work surface to 1/4" thick. Beat egg with water, then brush over dough.
Sprinkle dough lightly with salt, paprika and Parmesan and cut into 1 1/2" squares. Transfer to the prepared baking sheet and bake 8 to 10 minutes, or until golden.
Saturday, October 2, 2010
Stuffed Black Bean Quesadillas with corn and green chile sauce
So, this is the recipe I did with the left over black beans from my last blog. These make great left overs themselves!
Bon appetite and stay well until next time!
Stuffed Black Bean Quesadillas with corn and green chile sauce
Makes 8 servings
For the filling:
1 large red onion, chopped
1 large white onion, chopped
2 teaspoon canola oil
3 cloves garlic, sliced
1 jalapeno, seeded and diced
1 can diced green chiles (4 oz)
1 chipotle pepper in adobo, sliced
1/2 teaspoon ground cumin
2 cans black beans, drained, rinsed and lightly smashed (15 oz each)
2/3 cup frozen corn kernels
1/4 cup purchased green chile enchilada sauce
juice of 1 lime
salt to taste
For the quesadillas:
8 spinach or whole-wheat tortillas (8-inch)
1 cup shredded Mexican blend cheese, divided
1 egg lightly beaten with 1 tablespoon water
purchased pico de gallo
sour cream
Preheat oven to 375. Coat 2 baking sheets with nonstick spray.
Saute onions in oil in a large skillet over medium-high heat, about 5 minutes. Add garlic, jalapeno, green chiles, chopotle and cumin. Cook mixture until chiles are soft and fragrant, about 5 minutes.
Stir in enchilada sauce and lime juice; mix well. Season filling with salt and remove skillet from heat.
To assemble, place 1/2 cup filling on half of a tortilla, leaving a 1 inch border on the edge; sprinkle 2 tablespoons cheese over top of filling.
Brush exposed tortilla edges with egg wash. Fold tortilla in half, firmly pressing edges to create a seal. Poke 2 holes on 1 side to let steam escape; repeat filling and sealing with remaining 7 tortillas.
Transfer quesadillas to prepared baking sheets and bake until golden brown and puffed, 8 to 10 minutes. Let cool completely before freezing and storing. Serve with pico de gallo and sour cream.
To reheat: if frozen: microwave on high 3 to 4 minutes. If thawed: microwave on high 2 to 3 minutes.
Bon appetite and stay well until next time!
Stuffed Black Bean Quesadillas with corn and green chile sauce
Makes 8 servings
For the filling:
1 large red onion, chopped
1 large white onion, chopped
2 teaspoon canola oil
3 cloves garlic, sliced
1 jalapeno, seeded and diced
1 can diced green chiles (4 oz)
1 chipotle pepper in adobo, sliced
1/2 teaspoon ground cumin
2 cans black beans, drained, rinsed and lightly smashed (15 oz each)
2/3 cup frozen corn kernels
1/4 cup purchased green chile enchilada sauce
juice of 1 lime
salt to taste
For the quesadillas:
8 spinach or whole-wheat tortillas (8-inch)
1 cup shredded Mexican blend cheese, divided
1 egg lightly beaten with 1 tablespoon water
purchased pico de gallo
sour cream
Preheat oven to 375. Coat 2 baking sheets with nonstick spray.
Saute onions in oil in a large skillet over medium-high heat, about 5 minutes. Add garlic, jalapeno, green chiles, chopotle and cumin. Cook mixture until chiles are soft and fragrant, about 5 minutes.
Stir in enchilada sauce and lime juice; mix well. Season filling with salt and remove skillet from heat.
To assemble, place 1/2 cup filling on half of a tortilla, leaving a 1 inch border on the edge; sprinkle 2 tablespoons cheese over top of filling.
Brush exposed tortilla edges with egg wash. Fold tortilla in half, firmly pressing edges to create a seal. Poke 2 holes on 1 side to let steam escape; repeat filling and sealing with remaining 7 tortillas.
Transfer quesadillas to prepared baking sheets and bake until golden brown and puffed, 8 to 10 minutes. Let cool completely before freezing and storing. Serve with pico de gallo and sour cream.
To reheat: if frozen: microwave on high 3 to 4 minutes. If thawed: microwave on high 2 to 3 minutes.
Sunday, September 26, 2010
Chicken Enchiladas Suizas
Gayle and Mike and Steve came over for dinner a couple of weeks ago. I indicated early on in my blogging that I love to experiment on them and they do keep coming back. I usually only experiment with one dish. This night I tried 3 new dishes! Well, they were all on the same page in the Food Network magazine and one was a salad so I thought it would be OK. There are 2 things I will do differently next time. I won't do the salad again because nobody liked it. It called for chayote, which is a mild Mexican squash. I found one at the local Mexican store. I thinly sliced the chayote, and avacado and some radishes and then tossed them in a nice lime vinegrette. I'm not sure what we all didn't like but I think it was the chayote. Anyway, not a keeper.
The other thing I will do differently next time is not invite anybody over because I ended up with one enchilada for leftovers! I did have leftovers of the beans because I made extra.
These two recipes are well worth the time and effort to make them. They are super yummy!
Bon appetite and stay well until next time!
Chicken Enchiladas Suizas
serves 6
2 skin-on, bone-in chicken breasts (about 2 pounds)
2 cups low-sodium chicken broth
2 cloves garlic
2 bay leaves
3 to 5 sprigs fresh cilantro, plus more for topping (optional)
Kosher salt
2 pounds plum tomatoes
1 or 2 serrano chile peppers. temmed
2 tablespoons vegetable oil, plu 1/2 cup for frying
1 large white onion; 2/3 dices, 1/3 sliced into rings
1/2 Mexican crema or sour cream, plus more for topping (optional)
12 corn tortillas, preferably white
3/4 cup crumbled queso fresco
1. Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantro and reserve the broth and garlic.
2. Meanwhile, preheat the broiler. Put the tomatoes and chilies on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cook slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth.
3. Heat 2 tablspoons vegetable oil in a pot over medium heat. Add the dices onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Sir in the 3 cups of the reserved borth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm.
4. Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchilades.
5. Preheat the oven to 375 degrees. Spread 1 cup of the tomato-chile sauce in a 9 by 13 inch baking dish. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish.
6. Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired.
Creamy Black Beans
serves 6
1 pound dried black beans, rinsed and picked over
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 jalapeno pepper, halved and seeded
2 teaspoons ground cumin
2 teaspoons dried oregano, preferably Mexican
Kosher salt
Queso fresco and fresh cilantro, for topping (optional)
1. Soak the beans in a pot of water overnight. Drain.
2. Heat the oilve oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirrin occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium hight and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours.
3. Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.
The other thing I will do differently next time is not invite anybody over because I ended up with one enchilada for leftovers! I did have leftovers of the beans because I made extra.
These two recipes are well worth the time and effort to make them. They are super yummy!
Bon appetite and stay well until next time!
Chicken Enchiladas Suizas
serves 6
2 skin-on, bone-in chicken breasts (about 2 pounds)
2 cups low-sodium chicken broth
2 cloves garlic
2 bay leaves
3 to 5 sprigs fresh cilantro, plus more for topping (optional)
Kosher salt
2 pounds plum tomatoes
1 or 2 serrano chile peppers. temmed
2 tablespoons vegetable oil, plu 1/2 cup for frying
1 large white onion; 2/3 dices, 1/3 sliced into rings
1/2 Mexican crema or sour cream, plus more for topping (optional)
12 corn tortillas, preferably white
3/4 cup crumbled queso fresco
1. Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantro and reserve the broth and garlic.
2. Meanwhile, preheat the broiler. Put the tomatoes and chilies on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cook slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth.
3. Heat 2 tablspoons vegetable oil in a pot over medium heat. Add the dices onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Sir in the 3 cups of the reserved borth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm.
4. Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchilades.
5. Preheat the oven to 375 degrees. Spread 1 cup of the tomato-chile sauce in a 9 by 13 inch baking dish. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish.
6. Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired.
Creamy Black Beans
serves 6
1 pound dried black beans, rinsed and picked over
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 jalapeno pepper, halved and seeded
2 teaspoons ground cumin
2 teaspoons dried oregano, preferably Mexican
Kosher salt
Queso fresco and fresh cilantro, for topping (optional)
1. Soak the beans in a pot of water overnight. Drain.
2. Heat the oilve oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirrin occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium hight and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours.
3. Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.
Blue Cheese Burger Kabobs
Now I like blue cheese as much as the next guy. I feel a little blue cheese goes a long way. But Randy loves loves loves blue cheese. Not only does he drown his salad in the blue-cheesiest dressing he can find, he then tops it with blue cheese crumbles.
So, when I saw this recipe, I knew I had to make it for Randy. Kabobs are fun and they are pretty easy to do and usually you can do them ahead. The only problem with these is that they are basically meat balls and I don't think that you can form them tight enough to keep them together, or in other words, keep them from falling off the skewer. About half of mine fell off so I just left them on the gril and they cooked just fine. Sure ruined the presentation though! Next time I will either make them as patties, or use a tray of some type to keep them on.
Bon appetite and stay well until next time!
Blue Cheese Burger Kabobs
4 servings
2 cloves garlic, minced
2 tablespoons dry red wine or beef broth
1 tablespoon worcestershire sauce
1 cup coarsely chopped parsley (half of a small bunch)
1 lb ground sirloin or 85% lean ground beef
2 oz coarsely crumbled blue cheese
1 small red onion, cut in 12 wedges
12 large cremini mushrooms
2 tablespoons olive oil
4 hamburger buns, split
2 cups arugula
blue cheese wedges (optional)
1. In large bowl combine garlic, wine, worchestershire, parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add meat; mix well. Gently stir in crumbled blue cheese until just combined. Form meat into 12 meatballs. Cover and chill at least 1 hour.
2. On four 12-inch presoaked skewers, thread meatballs, red onion, and mushrooms. Brush onion and mushrooms lightly with olive oid and sprinkle with salt and pepper.
3. For charcoal grill, place kabobs on greased grill rack directly over medium coals. Grill, uncovered 14 to 16 minutes or until meat is no longer pink. (160 degrees), carfully turning once halfway through grilling. Add hamburger buns and grill the last 1 to 2 minutes until toasted. For a gas grill, preheat grill; reduce heat to medium. Cover and grill as above.
4. Serve kabobs with buns, arugula and blue cheese wedges.
Calories: 571
So, when I saw this recipe, I knew I had to make it for Randy. Kabobs are fun and they are pretty easy to do and usually you can do them ahead. The only problem with these is that they are basically meat balls and I don't think that you can form them tight enough to keep them together, or in other words, keep them from falling off the skewer. About half of mine fell off so I just left them on the gril and they cooked just fine. Sure ruined the presentation though! Next time I will either make them as patties, or use a tray of some type to keep them on.
Bon appetite and stay well until next time!
Blue Cheese Burger Kabobs
4 servings
2 cloves garlic, minced
2 tablespoons dry red wine or beef broth
1 tablespoon worcestershire sauce
1 cup coarsely chopped parsley (half of a small bunch)
1 lb ground sirloin or 85% lean ground beef
2 oz coarsely crumbled blue cheese
1 small red onion, cut in 12 wedges
12 large cremini mushrooms
2 tablespoons olive oil
4 hamburger buns, split
2 cups arugula
blue cheese wedges (optional)
1. In large bowl combine garlic, wine, worchestershire, parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add meat; mix well. Gently stir in crumbled blue cheese until just combined. Form meat into 12 meatballs. Cover and chill at least 1 hour.
2. On four 12-inch presoaked skewers, thread meatballs, red onion, and mushrooms. Brush onion and mushrooms lightly with olive oid and sprinkle with salt and pepper.
3. For charcoal grill, place kabobs on greased grill rack directly over medium coals. Grill, uncovered 14 to 16 minutes or until meat is no longer pink. (160 degrees), carfully turning once halfway through grilling. Add hamburger buns and grill the last 1 to 2 minutes until toasted. For a gas grill, preheat grill; reduce heat to medium. Cover and grill as above.
4. Serve kabobs with buns, arugula and blue cheese wedges.
Calories: 571
Sunday, September 19, 2010
Mushroom-Stuffed Zucchini Boats
It is fall now and it is my favorite time of the year. How do I know it is fall when I live in the high desert? Well, we are past Labor Day and that to me means that summer is over, therefore it is fall! Also, I no longer have my air conditioner going in the car on my way to work at 7:30 each morning. My fall decorations are starting to come out. And, oh yes, it's that time of year where we start locking our cars here in Southern Utah. Now, you may be thinking that it is high season for car thefts or vandalism of cars but no. Here, in late summer early fall, we lock our cars because we fear somebody will leave a zucchini in them!!
When we lived in Livermore, California we always had a garden. I loved going out and picking tomatoes or cucumbers and other fresh vegies. Since moving to St. George, we have not had a garden. Until this year. I finally wore Randy down and he put two 4 X 4 boxes in the side yard. Unfortunately we were late in getting the plants in and we really didn't know what to plant. So, our success was minimal. We did get some good New Mexico chilies and some awesome cucumbers, some green onions and 1 crookneck squash. And, I'm taking a class at the college next week to learn what to do to get fresh vegies to grow year-round!
So even though my zucchini plants did not produce, Jen, my oldest daughter (by 15 minutes!)came to the rescue and brought me down some from her garden when she visited over Labor Day. This is a great recipe that we have done numerous times over the years and I hope that you enjoy it.
Bon appetite and keep well until next time!
Mushroom-Stuffed Zucchini Boats
(serves 4)
4 large zucchini, halved lengthwise
4 slices French bread, crusts removed
1/4 cup milt
2 tablespoon olive oil
1/2 lb fresh mushrooms, cleaned and chopped
1 garlic clove, smashed and chopped
1 large onion, sliced and cooked
1/4 cup grated Gruyere cheese
salt and pepper
1. Preheat oven to 375 degrees.
2. Use spoon to hollow out zucchini shells. Chop zucchini flesh and set aside.
3. Place zucchini shells in saucepan containing salted, boiling water. Cook 4 minutes. Place saucepan under cold, running water to stop cooking process. Drain and dry zucchini shells. Arrange in greased baking dish.
4. Soak bread in milk for 3 minutes. Remove bread from bowl and squeeze out excess milk. Set bread aside.
5. Heat olive oil in frying pan over high heat. Add chopped zucchini flesh and season well. Cook 6 minutes over medium heat.
6. Add mushrooms and garlic; season and cook 7 minutes.
7. Mix in bread, then add cooked onion. Mix again and cook 3 minutes.
8. Divide mixture between zucchini shells and sprinkle with cheese. Cook 18 minutes in oven.
Calories: 184
When we lived in Livermore, California we always had a garden. I loved going out and picking tomatoes or cucumbers and other fresh vegies. Since moving to St. George, we have not had a garden. Until this year. I finally wore Randy down and he put two 4 X 4 boxes in the side yard. Unfortunately we were late in getting the plants in and we really didn't know what to plant. So, our success was minimal. We did get some good New Mexico chilies and some awesome cucumbers, some green onions and 1 crookneck squash. And, I'm taking a class at the college next week to learn what to do to get fresh vegies to grow year-round!
So even though my zucchini plants did not produce, Jen, my oldest daughter (by 15 minutes!)came to the rescue and brought me down some from her garden when she visited over Labor Day. This is a great recipe that we have done numerous times over the years and I hope that you enjoy it.
Bon appetite and keep well until next time!
Mushroom-Stuffed Zucchini Boats
(serves 4)
4 large zucchini, halved lengthwise
4 slices French bread, crusts removed
1/4 cup milt
2 tablespoon olive oil
1/2 lb fresh mushrooms, cleaned and chopped
1 garlic clove, smashed and chopped
1 large onion, sliced and cooked
1/4 cup grated Gruyere cheese
salt and pepper
1. Preheat oven to 375 degrees.
2. Use spoon to hollow out zucchini shells. Chop zucchini flesh and set aside.
3. Place zucchini shells in saucepan containing salted, boiling water. Cook 4 minutes. Place saucepan under cold, running water to stop cooking process. Drain and dry zucchini shells. Arrange in greased baking dish.
4. Soak bread in milk for 3 minutes. Remove bread from bowl and squeeze out excess milk. Set bread aside.
5. Heat olive oil in frying pan over high heat. Add chopped zucchini flesh and season well. Cook 6 minutes over medium heat.
6. Add mushrooms and garlic; season and cook 7 minutes.
7. Mix in bread, then add cooked onion. Mix again and cook 3 minutes.
8. Divide mixture between zucchini shells and sprinkle with cheese. Cook 18 minutes in oven.
Calories: 184
Tuesday, September 14, 2010
Pina Colada Scallop Brochetts, Almost-Famous Chicken Lettuce Wraps
I'm so excited about the response I had to starting my blog! Emails, messages on facebook, personal comments from co-workers! Makes me glad I finally did this! And, most of you get the concept. I post a recipe and you make it. That's not the case for my friend and former boss Alan, who asked me to send him some of that "good cooking"! Alan lives in Manhattan so actually cooking a meal is indeed a concept!
We moved to St. George in April of 2003. For the first 6 years, the 3 girls, the grandkids and a husband would coordinate a weekend and come visit and we would treat them to a show at the Tuacahn Ampitheatre. Tuacahn is in a beautiful red rock canyon and the shows are Broadway shows. It was always a great weekend of theater, shopping and good food. That was until last year. With the grandkids getting older, then 12, 10, 10, 6 and 4, their summer schedules were packed and they didn't make it down. Randy and I still went but it just wasn't the same. This year everybody except Jill and Kirsten were able to come. We missed them terribly! The show we saw was Crazy For You. Great singing and dancing.
So, I asked Jen and Denise if they had any special requests for dinner and Jen requested scallops. I have a great recipe that I have done a number of times so I decided on that. A couple of things to consider regarding this recipe. First get the largest scallops you can because they are easier to skewer. As you wash them, make sure you remove the "feet." On most scallops you will find a "foot" on the side about the size and shape of a fingernail. It is chewy so needs to be removed. The other thing you need to do is oil the grill well. You can't just spray the grill, you must put plenty of olive oil on a folded paper towel and liberally coat the grill so the scallops don't stick.
I needed another dish to go with the scallops. P F Chang's is one of my favorite restaurants but we don't have one here. My favorite thing to order when we do go is their chicken wraps. Food Network magazine came up with their Almost-Famous Chicken Lettuce Wraps knock-off so I did that as well.
If I'm doing a recipe for the first time I always get out little bowls and chop everyting up and get it ready before I start. I also get every ingredient I'll need out so that it is handy. I would do that for this recipe every time I do it! It is a little work but is well worth it.
So, here we go with the recipes!
Bon appetite and keep well until next time!
Pina Colada Scallop Brochettes
Large zip-top bag
Oil
wood or metal skewers
12 large sea scallops
1 can (10-ounce) frozen Bacardi pina colada mix, thawed
1/2 cup light Bacardi rum (can leave out if you prefer)
1 teaspoon ground black pepper
1 teaspoon crushed garlic
1/2 teaspoon salt
12 onces fresh pinapple wedges, cut into 1-inch pieces
1 cup shredded coconut (can leave out if you prefer)
1. In a large zip-loc bag, combine scallops, thawed pina colada mix, rum, pepper, garlic and salt. Squeeze air out of bag and seal. Gently massage bag to combine ingredients. Marinate in refrigerator for 30 minutes to 2 hours.
2. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
3. Remove scallops from marinade, discard marinade. Alternately thread pinapple and scallops onto skewers. Skewer scallops through the sides so that the tops and bottoms are facing out.
4. Spread toasted coconut on a plate and set aside.
5. Place brochetts on hot, oiled grill and cook 4 to 5 minutes per side or until scallops are opaque and cooked through.
6. Remove from grill and immediately press both sides of brochettes into toasted coconut. Serve hot.
Almost-Famous Chicken Lettuce Wraps
For the chicken
1 large egg white
1 tablespoon cornstarch
1 tablespoon chinese rice wine or dry sherry
1 1/2 pounds skinless, boneless chicken breasts, diced.
For the stir-fry sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sause
1 tablespoon low-sodium soy sauce
1 tablespoon chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
For the noodles
2 bundles cellophane noodles
Peanut oil for frying
For the stir-fry
4 tablespoons peanut oil
3 cloves garlic, minced
1 teaspoon minced peeled ginger
1 jalapeno pepper, seeded and minced
4 scallions; 2 minced, 2 cut into 1-inch pieces
Kosher salt
1/4 teaspoon sugar
1/2 pound shitake mushrooms, stemmed and diced
3/4 cup diced water chestnuts
Small lettuce leaves, for serving
Soy sauce, chili paste and/or hot mustard for serving
1. Prepare the chicken. Whisk the egg white, cornstarch and rice wine in a bown. Add the chicken and toss to coat. Cover and refrigerate at least 30 minute.
2. Make the stir-fry sauce. Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bown, then whick in the cornstarch until dissolved.
3. Fry noodles: pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees. Working in batches, press the noodles into the oil with a spatula until they puff 5 to 10 seconds. Drain on paper towels.
4. Make the stir-fry: heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion peices and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.
5. Make a bed of noodles on a platter and top with the chicken misture. Serve the noodels and stir-fry with lettuce leaves and soy sauce for dipping.
We moved to St. George in April of 2003. For the first 6 years, the 3 girls, the grandkids and a husband would coordinate a weekend and come visit and we would treat them to a show at the Tuacahn Ampitheatre. Tuacahn is in a beautiful red rock canyon and the shows are Broadway shows. It was always a great weekend of theater, shopping and good food. That was until last year. With the grandkids getting older, then 12, 10, 10, 6 and 4, their summer schedules were packed and they didn't make it down. Randy and I still went but it just wasn't the same. This year everybody except Jill and Kirsten were able to come. We missed them terribly! The show we saw was Crazy For You. Great singing and dancing.
So, I asked Jen and Denise if they had any special requests for dinner and Jen requested scallops. I have a great recipe that I have done a number of times so I decided on that. A couple of things to consider regarding this recipe. First get the largest scallops you can because they are easier to skewer. As you wash them, make sure you remove the "feet." On most scallops you will find a "foot" on the side about the size and shape of a fingernail. It is chewy so needs to be removed. The other thing you need to do is oil the grill well. You can't just spray the grill, you must put plenty of olive oil on a folded paper towel and liberally coat the grill so the scallops don't stick.
I needed another dish to go with the scallops. P F Chang's is one of my favorite restaurants but we don't have one here. My favorite thing to order when we do go is their chicken wraps. Food Network magazine came up with their Almost-Famous Chicken Lettuce Wraps knock-off so I did that as well.
If I'm doing a recipe for the first time I always get out little bowls and chop everyting up and get it ready before I start. I also get every ingredient I'll need out so that it is handy. I would do that for this recipe every time I do it! It is a little work but is well worth it.
So, here we go with the recipes!
Bon appetite and keep well until next time!
Pina Colada Scallop Brochettes
Large zip-top bag
Oil
wood or metal skewers
12 large sea scallops
1 can (10-ounce) frozen Bacardi pina colada mix, thawed
1/2 cup light Bacardi rum (can leave out if you prefer)
1 teaspoon ground black pepper
1 teaspoon crushed garlic
1/2 teaspoon salt
12 onces fresh pinapple wedges, cut into 1-inch pieces
1 cup shredded coconut (can leave out if you prefer)
1. In a large zip-loc bag, combine scallops, thawed pina colada mix, rum, pepper, garlic and salt. Squeeze air out of bag and seal. Gently massage bag to combine ingredients. Marinate in refrigerator for 30 minutes to 2 hours.
2. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
3. Remove scallops from marinade, discard marinade. Alternately thread pinapple and scallops onto skewers. Skewer scallops through the sides so that the tops and bottoms are facing out.
4. Spread toasted coconut on a plate and set aside.
5. Place brochetts on hot, oiled grill and cook 4 to 5 minutes per side or until scallops are opaque and cooked through.
6. Remove from grill and immediately press both sides of brochettes into toasted coconut. Serve hot.
Almost-Famous Chicken Lettuce Wraps
For the chicken
1 large egg white
1 tablespoon cornstarch
1 tablespoon chinese rice wine or dry sherry
1 1/2 pounds skinless, boneless chicken breasts, diced.
For the stir-fry sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sause
1 tablespoon low-sodium soy sauce
1 tablespoon chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
For the noodles
2 bundles cellophane noodles
Peanut oil for frying
For the stir-fry
4 tablespoons peanut oil
3 cloves garlic, minced
1 teaspoon minced peeled ginger
1 jalapeno pepper, seeded and minced
4 scallions; 2 minced, 2 cut into 1-inch pieces
Kosher salt
1/4 teaspoon sugar
1/2 pound shitake mushrooms, stemmed and diced
3/4 cup diced water chestnuts
Small lettuce leaves, for serving
Soy sauce, chili paste and/or hot mustard for serving
1. Prepare the chicken. Whisk the egg white, cornstarch and rice wine in a bown. Add the chicken and toss to coat. Cover and refrigerate at least 30 minute.
2. Make the stir-fry sauce. Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bown, then whick in the cornstarch until dissolved.
3. Fry noodles: pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees. Working in batches, press the noodles into the oil with a spatula until they puff 5 to 10 seconds. Drain on paper towels.
4. Make the stir-fry: heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion peices and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.
5. Make a bed of noodles on a platter and top with the chicken misture. Serve the noodels and stir-fry with lettuce leaves and soy sauce for dipping.
Sunday, September 12, 2010
Pistou Soup
So, I'm starting a blog. Not a blog about my life and what's happening. A food blog. Will there be stories about my life and what is going on in my life? Yes, as it relates to the food and recipes I blog about. The reason I'm starting this blog is because I love to cook and I often have friends and family want a copy of a recipe and this way I can just direct them to my blog and they can get a copy.
There are a couple of other reasons as well. I find myself with 50 cookbooks, 40 Cuisine at Home magazines and I now subscribe to Food Network magazine. I could never find the recipe I wanted so several years ago I started a binder. Pretty soon I needed a second binder and then a third. So my binders are working great. All the recipes are in plastic sleeves and tabbed so that all the side dishes are together, all the soups are together etc. I now find that I'm going to need a 4th binder and for now, I'm drawing the line at 3. So, while over half of the recipes in the binders are recipes I've actually tried and like, many I've not tried so I want to start weeding out those that don't pass the muster and only add recipes that I have tried and like. So my thought was that if I start a blog and commit to trying these recipes, I'll actually get it done. It worked when I set a goal to organize and paint each room in the house over 2 years ago and worked this year with my "projects" when I told myself that I couldn't buy or start anything else until I completed everything I had already started, and not finished, or had purchased and not started. Was it perfect? No! But I got really close and I can actually see the bottom of my guest bedroom closet!
I fancy myself to be a pretty good cook and so is Randy. Not Food Network kind of good cook mind you. But, I often experiment on friends and family, particularly Gayle and Mike and our friend Steve. They keep coming back so I must be doing something right!
Many of you know that I work for the Biggest Loser Resort at Fitness Ridge and might assume that the only thing I ever cook is something that would be offered at the resort. Au contrair! While I do like everything that the kitchen offers, I don't hold back when it comes to my cooking at home. Bring on the cream, butter, you name it! You won't see many desserts in my blog however. We just don't eat many desserts. But, when I do fix a dessert, I go fully leaded! I don't eat a ton of chocolate, compared to my daughter Jen, but I do get a piece of chocolate each time I purchase fabric at my favorite quilt store. Hummmmm, maybe that explains why I have enough loose fabric to make about 8 scrappy quilts!
You won't read "when I was growing up" at any time in my blog. Those who know me well know that my Dad, Ole Joe, now 87, refuses to grow up so his kids, grandkids and now great-grandkids are refusing to grow up until he does! This last weekend one of my girls said "we don't really ever grow up, we just learn how to behave in public"!
It's highly unlikely that you see a recipe for liver and onions, one of the only things I can think of that I won't eat. Annette and I were just talking about an evening when we were kids when she came over for dinner and Mom served liver. Annette ate the entire dinner with a clothes pin on her nose! While I really like eggplant, you probably won't see that in my blog either as Randy does not like it so I don't cook it unless he is out of town. Well, now there's a possibility. I wonder where he could go??
So, let's get to the food. When I received the last Food Network magazine, I went through it and cut out all the recipes I was interested in. Randy then picked it up and was thumbing through it. He came to a recipe and said that I obviously hadn't read this particular recipe or I would have cut it out. The name of Pistou soup and the picture didn't inspire me. Once I read the recipe I agreed that it was a good one. He said he was going to make it the next night. I was quite surprised because there isn't any meat in this soup and he rarely cooks anything that isn't red meat.
I came through the door the next afternoon to the heavenly scent of this soup cooking. While there isn't any meat, it is a very hardy soup. And the leftovers are wonderful! Feel free to use any pasta that you want and any combination of beans that you want.
Bon appetite and keep well until next time!
Pistou Soup
Serves 4
2 tablespoons extra-virgin olive oil
2 carrots, halved lenghtwise and thinly sliced
1 medium onion, chopped
2 to 3 cloves garlic, chopped
2 tablespoons tomato past
Kosher salt and freshly ground pepper
1/4 pound green or yellow wax beans
1 small zucchini or yellow summer squash (or both)
1 15-ounce can white beans or chickpeas, drained and rinsed
1/2 cup broken spaghetti or other small pasta
3/4 cup store-bought pesto
Grated parmesan cheese and crusty bread, for serving (optional)
1. Heat the olive oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring constantly, until the onion is lightly browned, arout 5 minutes. Add the garlic, tomato paste and 1 tablespook salt and cook 1 more minute. Add 7 cups water, cover and bring to a boil. Uncover, reduce the heat and simmer 5 minutes. Season with salt and petter.
2. Meanwhile, trim the green beans and zucchini and cut into 1/2-inch pieces. Stir into the prepared broth along with the beans and spaghetti. Simmer until the pasta is al dente, about 10 minutes.
3. When ready to serve, whisk 1/3 cup pesto into the soup. Ladle into bowls and top with the remaining pesto. Sprinkle with parmesan and serve with bread, if desired.
Per serving: 479 calories
There are a couple of other reasons as well. I find myself with 50 cookbooks, 40 Cuisine at Home magazines and I now subscribe to Food Network magazine. I could never find the recipe I wanted so several years ago I started a binder. Pretty soon I needed a second binder and then a third. So my binders are working great. All the recipes are in plastic sleeves and tabbed so that all the side dishes are together, all the soups are together etc. I now find that I'm going to need a 4th binder and for now, I'm drawing the line at 3. So, while over half of the recipes in the binders are recipes I've actually tried and like, many I've not tried so I want to start weeding out those that don't pass the muster and only add recipes that I have tried and like. So my thought was that if I start a blog and commit to trying these recipes, I'll actually get it done. It worked when I set a goal to organize and paint each room in the house over 2 years ago and worked this year with my "projects" when I told myself that I couldn't buy or start anything else until I completed everything I had already started, and not finished, or had purchased and not started. Was it perfect? No! But I got really close and I can actually see the bottom of my guest bedroom closet!
I fancy myself to be a pretty good cook and so is Randy. Not Food Network kind of good cook mind you. But, I often experiment on friends and family, particularly Gayle and Mike and our friend Steve. They keep coming back so I must be doing something right!
Many of you know that I work for the Biggest Loser Resort at Fitness Ridge and might assume that the only thing I ever cook is something that would be offered at the resort. Au contrair! While I do like everything that the kitchen offers, I don't hold back when it comes to my cooking at home. Bring on the cream, butter, you name it! You won't see many desserts in my blog however. We just don't eat many desserts. But, when I do fix a dessert, I go fully leaded! I don't eat a ton of chocolate, compared to my daughter Jen, but I do get a piece of chocolate each time I purchase fabric at my favorite quilt store. Hummmmm, maybe that explains why I have enough loose fabric to make about 8 scrappy quilts!
You won't read "when I was growing up" at any time in my blog. Those who know me well know that my Dad, Ole Joe, now 87, refuses to grow up so his kids, grandkids and now great-grandkids are refusing to grow up until he does! This last weekend one of my girls said "we don't really ever grow up, we just learn how to behave in public"!
It's highly unlikely that you see a recipe for liver and onions, one of the only things I can think of that I won't eat. Annette and I were just talking about an evening when we were kids when she came over for dinner and Mom served liver. Annette ate the entire dinner with a clothes pin on her nose! While I really like eggplant, you probably won't see that in my blog either as Randy does not like it so I don't cook it unless he is out of town. Well, now there's a possibility. I wonder where he could go??
So, let's get to the food. When I received the last Food Network magazine, I went through it and cut out all the recipes I was interested in. Randy then picked it up and was thumbing through it. He came to a recipe and said that I obviously hadn't read this particular recipe or I would have cut it out. The name of Pistou soup and the picture didn't inspire me. Once I read the recipe I agreed that it was a good one. He said he was going to make it the next night. I was quite surprised because there isn't any meat in this soup and he rarely cooks anything that isn't red meat.
I came through the door the next afternoon to the heavenly scent of this soup cooking. While there isn't any meat, it is a very hardy soup. And the leftovers are wonderful! Feel free to use any pasta that you want and any combination of beans that you want.
Bon appetite and keep well until next time!
Pistou Soup
Serves 4
2 tablespoons extra-virgin olive oil
2 carrots, halved lenghtwise and thinly sliced
1 medium onion, chopped
2 to 3 cloves garlic, chopped
2 tablespoons tomato past
Kosher salt and freshly ground pepper
1/4 pound green or yellow wax beans
1 small zucchini or yellow summer squash (or both)
1 15-ounce can white beans or chickpeas, drained and rinsed
1/2 cup broken spaghetti or other small pasta
3/4 cup store-bought pesto
Grated parmesan cheese and crusty bread, for serving (optional)
1. Heat the olive oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring constantly, until the onion is lightly browned, arout 5 minutes. Add the garlic, tomato paste and 1 tablespook salt and cook 1 more minute. Add 7 cups water, cover and bring to a boil. Uncover, reduce the heat and simmer 5 minutes. Season with salt and petter.
2. Meanwhile, trim the green beans and zucchini and cut into 1/2-inch pieces. Stir into the prepared broth along with the beans and spaghetti. Simmer until the pasta is al dente, about 10 minutes.
3. When ready to serve, whisk 1/3 cup pesto into the soup. Ladle into bowls and top with the remaining pesto. Sprinkle with parmesan and serve with bread, if desired.
Per serving: 479 calories
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