Sunday, November 16, 2014

Pasta alla carbonara

6 pieces of bacon
1 small onion
Garlic
Zucchini 
Peas
Shrimp
Pasta
4 eggs
Parmesan cheese

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp.

Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic and zucchini and cook 1 minute more. Add shrimp and toss in peas. 

Return drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. 

In a small bowl, beat eggs with pepper and 1/2 c Parmesan cheese. Add to pasta, tossing constantly with tongs or large fork until eggs are barely set. 

Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.


Sunday, November 2, 2014

Beef stew

Beef stew that was perfectly well done and eaten 2 hours later (but could've been earlier!)






Directions

Add 1/4 cup flour, 1t garlic and onion powder and 1/2 t of pepper to a ziplock bag. Add beef and shake. Remove excess flour off meat.

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.



Monday, October 27, 2014

Pork & apples and cabbage

Cabbage
:
1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions (25 min)

1. Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

2. Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. 

3. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. 

Season, to taste, and serve warm.


Pork and apples
:

3/8 teaspoon salt 
1/4 teaspoon ground coriander 
1/4 teaspoon black pepper 
1/8 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces 
Cooking spray 
2 tablespoons butter 
2 cups thinly sliced unpeeled Gala apple 
1/3 cup thinly sliced shallots 
1/8 teaspoon salt 
1/4 cup apple cider 
1 teaspoon fresh thyme leaves

Preparation Total: 20 Minutes

1. Heat a large cast-iron skillet over medium-high heat. 

2. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. 

3. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

4. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. 

5. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. 

Serve apple mixture with the pork.


Poached eggs over potatoes

Chop onion, potatoes, sweet potatoes and sauté in little oil, garlic, salt and pepper. Sprinkle sage on top.

Once potatoes are almost done, boil pot of water. Add eggs one at a time, and cook for 3 minutes. Remove with slotted spoon.

Serve.

Thursday, October 23, 2014

Curry

  • 1 1/2 teaspoons
     curry powder, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 pound skinless, boneless chicken breasts
  • 1 or 2 mixed bell peppers
  • 1 cup light coconut milk
  • lime 

Preparation

  1. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. 
  2. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. 
  3. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. 
  4. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. 
  5. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. 
  6. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half. Stir juice and 1/4 teaspoon salt into bell pepper mixture. 
  7. Cut chicken across grain into thin slices. 

Recipe Time

Total: 23 Minutes 

Yield: 4 servings (serving size: 3 ounces chicken, 1/2 cup pepper mixture, and 1 lime wedge)


Nutritional Information

Amount per serving
  • Calories: 175
  • Fat: 5.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.7g
  • Protein: 24.4g
  • Carbohydrate: 7.1g
  • Fiber: 1.7g
  • Cholesterol: 63mg
  • Iron: 1.6mg
  • Sodium: 515mg
  • Calcium: 20mg
http://www.myrecipes.com/recipe/curried-chicken-saute-50400000107423/

Sunday, October 5, 2014

Pete's chili, with variation

My friend PA made chili for us last fall when we went to Fallingwater. Tried to recreate today, with the requirement that JW likes it thick and meaty.

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 pack of fake meat (don't tell james)
2 poblano chiles, seeded and chopped (I might leave some seeds in for heat)
4 garlic cloves, minced
Coarse salt
Coarse ground black pepper
1 can (4 ounces) diced green chiles
4 1/2 teaspoons chili powder
2 teaspoons ground cumin
4 cans (15.5 ounces each) beans, rinsed and drained (I use mostly kidney beans, but black beans, pinto beans, etc. all work)
1 can (28 ounces) diced tomatoes

In a large Dutch oven, heat oil over medium-high. Add onion, poblano, and garlic; season with salt and pepper. 

Cook, stirring occasionally, until onion is translucent, about 5 minutes. Stir in green chiles, chili powder, and cumin and cook 3 minutes. 

Add beans, tomatoes and juice, and 1.5 cups water (sometimes I'll throw in a little beer as part of that water volume; nothing too strongly flavored i.e. no IPAs); bring to a boil over high. 

Reduce heat and simmer until vegetables are tender and chili is thickened, 25 to 30 minutes (it won't get super thick, leftovers will be thicker). 

Season to taste with salt. Serve with choice of fixins: rice (I used short grain brown rice), chips, jalapenos, sour cream, shredded cheese, chopped red onion, avocado.

Sunday, July 13, 2014

Corn salad

I cut the corn off the cob- lengthwise so kernels don't fly everywhere.

Then I made a corn salad and served it over lettuce- corn salad over salad.

1 corn
10 cherry tomatoes
Onion, diced
Salt 
Pepper
Balsamic vinegar
Apple cider vinegar
Olive oil
Diced basil
Lettuce

Corn and black bean salad

This was super good, and served with chicken over top.

1 can black beans
2 Diced tomatoes
1 diced pepper
1 cup corn
3 diced green onions
1/2 cup feta, diced
Diced basil

Add all salad to a bowl.

In a jar, combine and shake:

Salt and pepper
1/4 c Lime juice
1 T Garlic
1 t Dijon mustard
1 cup Olive oil