Tuesday, July 12, 2016

Pasta with shrimp and veggies

Boil pasta.

In pan, sauté:
1-2 sliced carrots
1 diced pepper
1/2 zucchini or squash
1/4 c olive oil
Juice of lemon
Add the cut up lemon

Add shrimp.

Add 1/2 c parsley and basil. 

Add 1/2 c pasta water.

Pull out lemon.



Sunday, July 3, 2016

Potato salad

To celebrate 4th of July, we are making a standard Ina Garten potato salad.

Place 3 lbs of cut potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. 

Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
  • Meanwhile, in a small bowl, whisk together 1 c mayonnaise, 1/4 c buttermilk, 2 T Dijon mustard, 2 T whole grain mustard, 1/2 c dill, 1/4 t celery seed, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

  • While the potatoes are still warm, pour enough dressing over them to moisten. Add 1/2 c red onion, 2 teaspoons of salt and 1 teaspoon of pepper. 

    Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Sunday, January 24, 2016

Coconut cream pie

A wonderful dessert- but it is almost cheaper to go to the Melrose Diner and buy one for $7. This is tasty though!!

1 cup sweetened flaked coconut
1 cup coconut creamer or milk (sub half and half if don't have)
1 pint half and half
2 eggs
1 cup sugar
2 t vanilla
1/4 t salt
1/3 cup flour (or sub 1/4 cup cornstarch)
1 graham cracker crust
1 cup heavy whipping cream

Toast 1/2 cup sweetened flaked coconut at 350 until brown.

Meanwhile, in a saucepan heat 1 cup coconut milk or coconut creamer, 2 cups half and half, eggs, 3/4 cup of sugar, salt, 1 t of vanilla, and flour. Also add 1/2 cup of (untoasted) sweetened coconut to the mixture. Stir over medium heat until thinking and starts to form small bubbles.

Pour into pie pan and chill for 4 hours.

Add whipping cream, and remaining sugar and vanilla to mixer and beat until stiff peaks. (Add more sugar if desired.)

Spread whipped cream over pie, sprinkle toasted coconut over the top- serve!


Sunday, December 13, 2015

NYT Dan Dan noodles


  • 1 lb ground pork
  • 8 oz wheat noodles (thin)
  • 1 teaspoon sesame oil, plus 3 tablespoons
  • ½ cup sesame seeds
  • 1 ½ tablespoons minced fresh ginger
  • 2 cloves garlic, minced
  • 3 scallions, white part minced, green part thinly sliced
  • ½ cup smooth peanut butter
  • 3 tablespoons soy sauce
  • 2 ½ tablespoons rice vinegar
  • 1 ½ tablespoons sugar
  • 1 to 2 teaspoons Chinese chili paste or hot bean paste (or to taste)
  • ½ teaspoon black pepper
  • Cook noodles in 4 quarts rapidly boiling water until tender, for 4 to 5 minutes. toss noodles with 1 teaspoon sesame oil.
  • Lightly toast sesame seeds in dry skillet. 
  1. Sauté ground pork with some sesame oil and chili oil.
  2. In food processor, place 5 tablespoons seeds, plus ginger, garlic, white scallions, peanut butter, 1/2 cup water, soy sauce, vinegar, sugar, chili paste, pepper and remaining oil. Process until smooth. Sauce should be highly seasoned and pourable. 
  3. Pour sauce and pork over noodles. Sprinkle scallion greens and remaining sesame seeds on top.

Tuesday, December 8, 2015

Turkey breast

I've been cooking a lot of repeats, or crap meals, and didn't post for a while. This was worth it-

Roasted turkey breast

Preheat the oven to 350 degrees F. 

Place a 1-2 boneless turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine 1/2 t garlic powder, 1/4 t dry mustard1/4 t Rosemary and sage, salt, pepper, 1 T olive oil, and 1 T lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 30 min, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.)

 If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. 

Slice and serve with the pan juices spooned over the turkey.

Saturday, August 22, 2015

Fried chicken

My favorite beach food is leftover fried chicken. Obsessed. But, I'd never made it- something about boiling hot oil in large volumes concerned me. But that all changed today.

Marinade-
Chicken (I had 6 thighs with skin on and bone in)
2 cups whole milk
1 t lemon juice
1 t vinegar
1/2 t of sage, thyme, oregano, rosemary, paprika, cayenne, salt, pepper, garlic powder

Then, shake off the marinade and place in seasoned flour:
1.5 c flour
1/4 t of cayenne, paprika, garlic powder, salt, pepper, and onion powder

Then add oil (peanut is recommended, I used vegetable) to pot for 1/3-1/2". Heat.

Fry chicken for 10-15 min each side. Drain and cool.

Sunday, April 19, 2015

Zucchini muffins

1 2/3 cup whole-wheat flour
1/2 cup sugar
1 teaspoon ground cinnamon, allspice, nutmeg, ground ginger, cloves (or any combo)
1 1/4 teaspoons baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
1 1/3 cups shredded zucchini and carrot
1/4 cup fat-free milk
1/4 cup applesauce 
2 tablespoons honey 
1  large egg

Optional: chocolate chips

Preparation

1. Preheat oven to 400°.

2. Combine everything In a bowl.

3. Spoon batter into 12 muffin cups.

4. Bake for 15-18 minutes.



seared tuna and roasted asparagus and artichokes

Seared tuna:
Season with paprika
Sear on both sides until still rare on the inside.

Roasted artichokes and asparagus:
Lemon
Jar of artichoke hearts
Asparagus
Butter

Preheat oven to 450.

In baking dish, add asparagus (trim 1-2" off bottoms) and sprinkle with olive oil and lemon juice. Toss. 

Bake for 10 minutes.

Toss, and add drained jar of marinated artichoke hearts. Bake 5 more minutes.