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.

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


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:
Jar of artichoke hearts

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.

Saturday, April 18, 2015


4 flounder filets
Cajun seasoning
Garlic powder
Salt and pepper
Lemon juice


Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. 

Dredge fillets in a flour, garlic powder, Cajun seasoning mixture. 

Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. 

Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.

Add lemon juice

Options for additional flavor:

Pour in capers, liquid and all.

Tomato based topping, like a jar of "bruschetta" topping.

Monday, March 23, 2015

Deep dish pizza


1 ball Pizza Dough
2 tablespoons olive oil
1 tablespoon chopped fresh garlic
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/4 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 (28-ounce) can plum tomatoes, coarsely crushed
1 tablespoon dry red wine
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 pound mozzarella cheese, sliced
8 ounces pepperoni, thinly sliced
8 ounces mushrooms, wiped clean and thinly sliced
1 green bell pepper, cored and cut into thin rings
1 yellow onion, cut into thin rings
1 cup thinly sliced black olives
1 pound crumbled hot Italian sausage
1 cup grated Parmesan

1) Make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.

2) Preheat the oven to 475 degrees F.

3) Oil a seasoned 12-inch round deep-dishpizza pans (or cast iron skillet) with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.

4) Layer the mozzarella cheese all over the bottom of the pies. 

5)Top each with half of the mushrooms, bell pepper rings, onions, or other toppings. 

6) Ladle the sauce evenly over each pizza and top with Parmesan.

7) Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.

Sunday, March 1, 2015

Applesauce gingerbread

It was great with homemade caramel sauce:
Well, we shall see how mine turns out, as I didn't realize I had no flour until the end so I used half pancake mix and half oatmeal (I only thought about pancake mix as pioneer woman was making pancakes on tv at the same time!) and I used triple the amount of spices- with nutmeg and cloves! [the oatmeal was too chewy...]

Pregeat to 350, mix together all the ingredients into a 8" square pan covered in spray (then bake for 30 min):

Caramel popcorn v2

I finally had corn syrup:

Pop 4 cups popcorn, keep warm.

Then make caramel:

Sunday, February 15, 2015

Chocolate chip Banana bread

I'm really excited about baking with applesauce. As much as I love butter, I really can't tell it's not in my baking- and today it was proved again with a banana bread. I actually think that, besides the reduction in calories, other positives include 1) not having to wait for butter to soften and 2) moister desserts.

1/2 c applesauce
3/4 c sugar
Mixed together until fluffy. 

Add 2-3 ripe bananas (mine were frozen, so I let sit out to defrost).

Add 2 eggs, 1 t of vanilla and 1/3 cup of milk.

Mix in 2 cups flour, 1 t baking soda and 1/2 t salt. 

Optional, add 1/2 c of chocolate chips.

Saturday, February 7, 2015

Another successful carrot cake

This cake is a recipe I've posted before but slight variation to the ingredients:

1 cup applesauce
3 eggs
1 t vanilla
1 1/2 c sugar

1/2 t salt
1 t baking powder
1 t baking soda
1 t pumpkin pie spice 
1 t cinnamon 
2 c flour

2 c carrots
1 c coconut

Instead of dirtying the mixer before the icing, I just mixed the cake in the sheet pan. Bake at 350 for about 30 min.

Then the icing was a smaller patch then normal:
2/3 c butter
2/3 c cream cheese
1 t vanilla
1/2 lb confectioners sugar (aka 1/2 box)

Saturday, January 31, 2015

White chicken chili

It's a cold day- grilled cheese and chicken chili!

1 tablespoon canola oil 
1 pound skinless, boneless chicken breast, cut into bite-sized pieces 
3/4 teaspoon salt, divided 
1/2 cup vertically sliced onion 
2 teaspoons minced fresh garlic 
2 teaspoons ground cumin 
1 teaspoon ground coriander 
1/2 teaspoon dried oregano 
1/4 teaspoon ground red pepper 
2 cans no-salt-added canned cannellini beans, rinsed and drained 
1 cup water 
2  (4-ounce) cans chopped green chiles, undrained and divided 
1  (14-ounce) can fat-free, lower-sodium chicken broth 
1/4 cup cilantro leaves 
1  lime, cut into 8 wedges 

1. Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; sauté 4 minutes. 

2. Add onion and next 5 ingredients; sauté 3 minutes. 

3. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil.

4. Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes. 

5. Serve with cilantro and lime.

Monday, January 26, 2015

Chocolate chip cookie bars

With way less fat!

1 cup sugar
3/4 cup applesauce
2 eggs
1 t vanilla
3 c quick oats
1 c flour
1 t baking soda
1/2 t salt
1 c Choc chips

I also added a big spoon of peanut butter and some peanuts.

Cook in 12x12 for 25 minutes at 350. (Or larger for less time)

Feeling southern tonight?

Yes, yes I am. Sometimes my southern roots come out with strong cravings. Tonight- southern flavored chicken, spoonbread and blackyeyed peas... And Brussels sprouts (although a southerner would have added bacon fat and butter).

Garlic roasted Chicken-
4 cloves garlic, finely mince
1 teaspoon dried leaf oregano
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon ground cumin
dash freshly ground black pepper
2 tablespoons olive oil
4 chicken leg quarters
1/2 cup chicken broth
  1. Heat oven to 425°.
  2. Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.
  3. Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter.
  4. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish.
  5. Bake for 40 to 50 minutes, or until juices run clear.

Spoon Bread-

  • 2 cups milk
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 4 eggs, separated


Pour the milk into the upper part of a double boiler and cook over hot water until the milk almost reaches a boil. Add the cornmeal slowly, stirring constantly. Continue cooking and stirring until the mixture is thick and smooth. This should take only about 1 minute. Do not let the mixture get too thick. Add the salt and butter and remove from the heat to cool slightly.

Beat the egg yolks until light and yellow and add to the cornmeal. Beat the egg whites until stiff but not dry and carefully fold into the cornmeal.

Pour into a well-buttered casserole and bake in a 375°F. oven 35-40 minutes, or until well puffed and browned on top. Serve from the casserole and pass butter, salt and pepper.

Brussels sprouts were sliced in half and baked with the chicken and spoonbread. I used olive oil and salt and pepper. Not very southern...