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


Bbq chicken pizza

I made a tasty pizza using leftover bbq chicken.

Pizza crust, baked
1/2 cup bbq sauce
2 pieces bbq chicken
Diced red onion
Cilantro
Colby jack cheese

Layer on sauce then remaining ingredients.

I only made half bbq, as I only had one piece of chicken, but it was the better half.

Summer squash

So good, so simple.

Diced squash
Olive oil
Salt and pepper


Shrimp scampi over pasta

This isn't what I made, but I can't find it now.  So, if this is good enough for Ina, it's good enough for me:

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and thelinguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Bbq chicken

I made an awesome rub that I've had from Whole Foods before-

1 1/2 tablespoon sweet paprika 
1/2 teaspoon granulated garlic 
3/4 teaspoon coarse sea salt 
1/8 teaspoon cayenne pepper

Rub over chicken. (Next time I'll use less rub for this little amount of chicken.)

Grill on all sides.

Then cover with bbq sauce.

Sunday, June 29, 2014

Sushi, it's what's for birthday dinner

We made summer rolls and sushi for my birthday single ladies dinner party:

Summer rolls

1 block of rice vermicelli
4 sprigs of mint, leaves picked
4 sprigs of perilla leaves or thai basil leaves (optional)
2 chinese chives, cut into 10cm lengths (optional)
1 carrot, peeled and grated
¼ cucumber, cut into thin matchsticks
1 soft lettuce, ½ shredded
4 tbsp salted roasted peanuts, roughly chopped
8 rice paper wrappers

For the dipping sauce:
1 tbsp sugar
2 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, crushed
1 bird's eye chilli, finely sliced

Or I added:
Finely chopped napa cabbage
1.5 t hoisin sauce
1 T rice vinegar
1 T soy sauce
2 t chile garlic paste

And dipped in:
Vinegar, soy, hoisin, peanut butter, water

Sushi:
See here for how to make and below the sushi rice
http://www.foodandwine.com/slideshows/how-to-make-sushi/10

  1. 2 cups short-grain Japanese rice
  2. 1/4 cup sake-mash vinegar (or white wine vinegar)
  3. 1/4 cup rice vinegar
  4. 1/4 cup sugar
  5. 2 tablespoons salt
  1. Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes.
  2. Cook the rice in a rice cooker according to the manufacturer's instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.
  3. Meanwhile, in a small saucepan, combine the sake-mash vinegar, rice vinegar, sugar and salt and warm over moderate heat, stirring to dissolve the sugar.
  4. Transfer the rice to a very large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.

Jamming


Why is it called canning and not jamming?! Well, we canned jam!

We made 3 Flavors 1) blueberry basil, 2) blueberry-strawberry-jalepeno and 3) plain jane strawberry.

It's pretty simple- if you have all the tools and ingredients.

We made low-sugar and it was delicious. We did 4 cups mashed berries, 2t calcium water, and some sugar and pectin (and lemon juice for the blueberries). 

Instead of me telling you more, check out: http://www.pickyourown.org/blueberryjam.htm.


5 min dessert

Craving chocolate or peanut butter and want it now?! This is for you!

No bake chocolate- peanut butter cookies

1 cup sugar
2 T cocoa powder
1/2 stick butter
1/4 cup applesauce (or milk or water)

Heat until boiling.

Add:
1/2 cup peanut butter
1 t vanilla
1 1/2 cups quick oats

Mix together, then scoop into cookie shapes on wax paper.



Sunday, May 4, 2014

Shrimp and pasta

Stock;
Garlic and butter, sauté in pot
Add shrimp shells, put shrimps in another pan
Add 1 cup of stock
Add 1/2 cup water
Simmer 10 minutes.

Shrimp:
Sauté shrimp in a little butter, olive oil, and garlic.
Add diced green onion, tomato, peas, spinach, and chives.
Add stock.

In the stock pot, cook pasta noodles.

Add a little cream (I added greek yogurt) and parm cheese, salt, and pepper.

Thursday, April 24, 2014

French Chicken Salad

After my good friend had me make this for my other good friend'a baby shower, it's gotten lots of love. Including for a Point Reyes picnic.

  • 4 chicken breasts, poached
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup small-dice red onion
  • 2 tablespoons red wine vinegar
  • 1 cup small-dice tart apple, such as Granny Smith
  • 2/3 cup small-dice celery (from about 2 medium celery stalks)
  • 2/3 cup mayonnaise
  • 3 tablespoons finely chopped fresh tarragon leaves
Poach chicken, and dice.

Dice all other ingredients and add to bowl. 

Enjoy!

Chicken with mustard-wine sauce

So good. With roasted veggies.

Veggies:
4 shallots
12 baby carrots
1 lb red potatoes
2.5 T olive oil
Salt and pepper

Toss all together, spread on jelly roll pan and bake for 30min at 425.

Meanwhile, make the chicken:
1.5 lb chicken breast
1 cup white wine
Thyme
Rosemary
1 T flour
1.5 cup stock
1 T Dijon mustard
2 T parsley

Heat a cast iron pan with 1 T oil. Season chicken with salt and pepper. Place in pan, brown on each side. Then add to oven with veggies for 10 min or until done.
 
Return pan to stove, remove chicken or move to side of pan. Wisk in wine and herbs. Boil and scrape pan for 5-8 min. Mix in flour, 1/2 c stock, and mustard-- wisk in. Add rest of stock and parsley. 

Serve sauce over chicken.


Greek chicken

I was in need of a quick chicken dish and an option to use feta! This is an awesome meal and JW said he'd eat it three times a week.

(Here's the original http://waxedbean.blogspot.com/2011/03/greek-penne-chicken.html)

Greek chicken 

  • 1 1/2 tablespoons butter
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 T capers (You can use artichoke hearts!)
  • 1/2 c red or yellow peppers, chopped
  • 1/2 cup feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • salt to taste
  • ground black pepper to taste

Directions

  1. In a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  2. Reduce heat to medium- low. Add capers, chopped peppers, fresh parsley, lemon juice, and dried oregano, to the large skillet. Cook until heated through, about 2 to 3 minutes. Add the feta and cook for another minute.
  3. Season with salt and ground black pepper. Serve warm.


Thursday, April 3, 2014

A new, fantastic taco salad

I found a new recipe for taco salad, I then  barely used it. This was awesome. And fast.

In a skillet, add the following:
3 chopped green onions
3/4 chopped red pepper
2/3 cup frozen corn
1 can drained black beans
1 lime's juice
1 cup shredded chicken (I bought a rotisserie one)
2/3 cup of salsa
1/2 cup shredded cheese
2 t of garlic powder
1 t cumin

While that warms, add the following to bowls:
2/3 cup shredded romaine lettuce
8 tortilla chips (I used small)
1/2 an avocado

Now, add a cup of the mixture from the pan and then top with:
1/4 cup shredded cheese
1 T lite sour cream
1t chipotle Tabasco sauce



Tuesday, April 1, 2014

Tofu Tuesday

I made pasta sauce with veggie crumble and it was great! Yves brand tastes just like meat! 

I sautéed it with garlic, green onion, mushrooms, tomato paste, crushed tomatoes, sugar, oregano, salt and pepper.

Served over spinach pasta and under broccoli...

More carrot cake

So, made more carrot cake. This time, I replaced all the oil with applesauce and it was the bomb. Saved something like 900 calories for the whole cake.

Finally took a photo too!

Monday, March 31, 2014

Perfect hard boiled eggs

I finically figured it out. Ok, I finally listened to the Pioneer Woman...

Place eggs in cool water in a pot. Bring to boil, turn off pot. Leave for 25 minutes.

As soon as 25 minutes is up, drain and cover in ice and ice water. 

Lighter shepherds pie

Shepherd's pie is my favorite. By adding cauliflower to the potatoes and replacing some meat with mushrooms, it's a bit lighter.

I took some steak and diced it into small chunks, and began to sauté. Added garlic, red onion, salt and pepper.

Meanwhile, I added cubed potatoes and cauliflower in a pot of water to boil.

To the meat, I added mushrooms.

Then, added a sprinkle of flour, 1/2 cup stock,1 T Worcester sauce to the meat. After reducing down, I added frozen pea and carrots.

While this reduced, I drain the potatoes and then mash them with 1T of butter, 1/2cup of stock or fat free milk, and 1/4 cup reduced fat sour cream.

Layer the potatoes over the meat, sprinkle a little paprika, and broil for 8 minutes.


"Meat"less Monday

Yes, fish is meat. But cutting back on chicken, pork and beef means fish counts!

Broiled salmon with lemon risotto
Salmon:
Add a little olive oil to pan and sear the skin side. Then, place the salmon on foil lined pan and broil for 10-15 minutes.

Risotto:
Olive oil
Butter
Garlic or red onion
Arborio rice
Lemon juice and rind
Parmesan cheese
White wine
Chicken stock

Add 1T of olive oil and butter to a pan with diced garlic, shallot or red onion. Add 1 cup of rice and lightly toss and toast. 

Add 1/2 cup white wine, reduce down. Add 2.5 cup stock and a splash of lemon juice and zest. Let it simmer until reduced.

Sprinkle a bit of Parmesan cheese. Toss and serve!

Monday, March 17, 2014

Curried coconut soup

So much for St Patricks Day or meatless Monday... We had curried coconut soup with chicken.

2 t oil
1/2 c shallots, diced
4 t Thai red curry paste
1T garlic
4 c stock
1 c light coconut milk
2 c chicken, cooked and shredded
2/3 c thinly sliced cucumber
1/2 c basil, fresh
2 c uncooked rice noodles
Lime wedges

Add oil and shallots to pot. 
Add curry paste and garlic for 1 min in med-high.
Add stock and coconut milk (I added the whole can and some extra water.) Boil and simmer for 15 min.
Add rice noodles. Cook 5 min.
Add chicken, basil, cucumber.
Serve with lime.

Serves 4
Calories 330