Savory Spicy Sweet

Beet, Orange, and Apple Salad

2011-02-09T04:38:00.002-06:00

Inspiration:
Tim's newfound love of beets and allrecipes.com

Ingredients:

1 1/2 pounds beets
2 cups shredded beet greens
1 large orange
2 Granny Smith apples - peeled, cored
and sliced
1 tablespoon olive oil
1 tablespoon raspberry vinegar
1/2 teaspoon white sugar
1/4 teaspoon salt
1 clove garlic, minced
2 tablespoons unsalted sunflower seeds, toasted

Instructions:

Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
Trim and peel off skins; cut into 8 wedges.
Peel and section orange. In a bowl, combine orange sections, beets and apples.
Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

Notes: Loved this recipe. It's not for beginners--kind of time consuming--but it's delicious. Next time I'll double the dressing recipe and keep the salad ingredients the same. I may also add in an extra orange.

Tim's Rating: 9/10
Liz's Rating: 9/10

Spaghetti alla Carbonara

2011-02-06T04:16:00.001-06:00

Inspiration:
I love, love, love Carbonara. It's one of my comfort foods. Tim isn't a huge fan, so I eat it when he's working late or has other plans. It's so easy to make and perfect for a cold night in.
This recipe is from Tyler Florence.

Ingredients:

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Instructions:

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Liz's Rating: 9/10

The Best Breakfast Casserole

2011-02-02T04:26:00.000-06:00

Inspiration:
My sister Ellen made this over Thanksgiving, and we made it again for Christmas morning. It's hands down the best baked breakfast we've ever had. You must try it!
Recipe from Johnsonville.

Ingredients:

1 package (12 oz.) Johnsonville® breakfast sausage links
6 English muffins, cut into 1-in. cubes
1/4 cup butter, melted
1 cup (4 oz.) shredded cheddar cheese
1 cup (4 oz.) shredded mozzarella cheese
1/2 cup chopped onion (omitted)
1/2 cup chopped red pepper (omitted)
12 eggs
2 cups milk
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup bacon bits (omitted)

Instructions:

Cook sausage according to package directions. Cool slightly; cut into ¼-in. slices.
In a greased 13in. x 9 in. baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers.
Drizzle with butter and top with the cheese, onion and red pepper.

In a large bowl, combine the eggs, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Uncover and bake at 350˚F for 45-50 minutes, or until a knife inserted into the center comes out clean.
Let stand 5 minutes.

Liz's Rating: 10/10
Tim's Rating: 10/10

Peanut Butter Pretzel Cookies

2011-01-30T04:22:00.002-06:00

Inspiration:
Rachael Ray

Ingredients:

1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/4 cups sugar
1 cup smooth peanut butter
2 eggs, at room temperature
1/3 cup unsalted roasted peanuts, chopped
6 cups miniature pretzels, chopped

Instructions:

Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350°. In a bowl, whisk together the flour and baking soda.
Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. With the mixer on low speed, gradually add the flour mixture, beating until just combined; stir in the peanuts.
Place the pretzels in a bowl. Using a 1 1/2-inch-diameter cookie scoop and working in batches, drop a few balls of dough in the bowl and toss to coat. Place the cookies on the prepared pans. Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes. Let cool slightly before transferring to racks to cool.

Notes: So good. I love that salty-sweet combination!

Liz's Rating: 9.5/10
Tim's Rating: 9/10

Fusilli Alla Crazy Bastard

2011-01-26T04:32:00.001-06:00

Inspiration:
Food & Wine
I was looking for a recipe to use up some Swiss chard, and who could resist a recipe with the name "Fusilli Alla Crazy Bastard"?

Ingredients:

1/2 cup walnut halves
1 pint cherry tomatoes
2 tablespoons plus 1 teaspoon olive oil
Salt and freshly ground black pepper
1 pound fusilli pasta
3 garlic cloves, sliced
1/2 pound beet greens, rinsed and coarsely chopped
Pinch of crushed red pepper
1/2 pound soft goat cheese, thickly sliced
1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions:

Preheat the oven to 350°. On a rimmed baking sheet, toast the walnuts for 7 minutes, until lightly browned; let cool slightly. Coarsely chop and transfer to a bowl.
Raise the oven temperature to 450°. On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper. Roast the tomatoes for about 10 minutes, until browned in spots.
In a large pot of boiling, salted water, cook the fusilli. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat, stirring constantly, until golden, 2 minutes. Add the roasted tomatoes, beet greens and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, 3 minutes.
Drain the fusilli, reserving 1/2 cup of the cooking water. Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet and cook over moderate heat, tossing to coat the pasta. Season with salt and pepper. Transfer the pasta to a bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.

Notes: Make this recipe if you really, really, really love goat cheese. Otherwise adapt it. The goat cheese flavor was a bit overwhelming. I did like the combination of walnuts, pasta, goat cheese, and chard, and the roasted tomatoes were delicious.

Liz's Rating: 8/10
Tim's Rating: 7/10

Product Rave: Trader Joe's Chocolate Croissants

2011-01-23T04:14:00.002-06:00

YOU MUST BUY THESE.
That's all.

Enjoy!

Winter Pizza

2011-01-19T04:09:00.003-06:00

Inspiration:
Arugulove

Ingredients:

Butternut squash – peeled and diced into 3/4 inch chunks, about 2 1/2 cups
4 ounces of an earthy, nutty cheese like Fontal or Taleggio, grated (if it is soft, it helps to stick it in the freezer for 10 minutes before grating)
1 cup of walnuts, roughly chopped
15 or so sage leaves, more if you’d like
3-4 shallots
Pizza dough
Olive oil, salt and pepper

Instructions:

Preheat the oven to 425.
In a large skillet over medium high heat, add tablespoon of olive oil. Add the shallots and saute for about 8 minutes or so, until they become golden brown and caramelized. Remove and set aside.
In the same skillet, heat another tablespoon of oil. Add the butternut squash, and saute that for 5 minutes or so. This is really just to make sure it gets fully cooked when it goes into the oven. You don’t need to make it soft, just brown it for a few minutes to start the cooking process.

Roll out the pizza dough and brush the carmelized shallots over the base, making sure they are evenly distributed. It won’t be totally covered, just more of a flavoring. (If you want it totally covered, I would double the shallots.)
Sprinkle the cheese on top, followed by the squash and walnuts.
Bake in the oven for 8 minutes. While it is baking, toss the sage leaves in a drop of olive oil and a sprinkle of salt and pepper. You just want to coat them so they don’t burn in the oven and get a little fried. Take the pizza out and sprinkle the sage over the pizza. Put the pizza back in the oven for another 8 minutes or so, until the cheese starts to brown. Then serve.

Notes: The recipe title says it all- this is an excellent pizza using winter ingredients! For more seasonal recipes, visit Arugulove.

Liz's Rating: 9/10

Penguin Appetizers

2011-01-16T16:03:00.004-06:00

Inspiration:
I saw these on Megan's blog over two years ago and finally had the chance to make them for a neighbor's New Year's Eve party.

These were much easier to make than I expected, and they tasted pretty good! I'll keep these in mind for future winter parties.

Ingredients:

18 jumbo ripe Black olives
18 small ripe Black olives
1 (8 ounce) package cream cheese
1 carrot (about 6 inches long and 1 inch wide)
18 long fresh chives
18 frill toothpicks

Instructions:

Cut a slit lengthwise from top to bottom in each jumbo olive
Fill each cavity of the jumbo olives with about a teaspoon of cream cheese
(using a pastry bag makes this much easier)
This makes the the white stripe in penguins chest. Cut carrot into 1/4 inch slices,then out of each slice cut a small pie shaped piece. This makes the feet, save the piece you cut out, this will be the beak
In the x slit in the center of each small olive (where the pit was removed) press the small piece of carrot into the hole with the pointed end out.
Using a frill toothpick,stack head ( small olive ), body (large olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot line up.
Tie chive around neck for the scarf.

Slow-Cooker Squash Stew

2010-11-10T05:04:00.005-06:00

Inspiration:
Food Network Magazine

Ingredients:

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut into large pieces
1 bunch Swiss chard, leaves and stems separated and roughly chopped
1 piece Parmesan cheese rind, plus grated Parmesan for topping (optional)
Kosher salt and freshly ground pepper
Crusty bread and/or lemon wedges, for serving

Instructions:

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated Parmesan, if desired, and serve with bread and/or lemon wedges.

Nutrtional Information:
Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g

Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.

Liz's Rating: 9/10
Tim's Rating: 8.5/10

Butternut Squash Risotto with Shrimp

2010-11-03T05:57:00.002-06:00

Inspiration:
Bon Appetit

Ingredients:

3 ounces pancetta (Italian bacon), chopped

1 pound large uncooked deveined peeled shrimp

1 tablespoon olive oil

1 large onion, chopped (about 1 3/4 cups)

1 garlic clove, chopped

1 cup short-grain rice (such as arborio or carnaroli)

4 cups vegetable broth, heated in microwave

1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)

1 tablespoon chopped fresh sage

1/4 cup whipping cream

Instructions:

Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl.
Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta.
Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes.
Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes.
Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.

Notes:
I know this is a fairly common combination as I've ordered it in a few different restaurants. Does anyone have a similar recipe that you love?
No matter which method I try, I don't think that there is a shortcut to making risotto. In my experience, cooking it the long way results in the best texture and consistency.

Liz's Rating: 8/10

White Beans with Onion Confit

2010-10-27T05:52:00.001-05:00

Inspiration:
Food & Wine

Ingredients:

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
10 garlic cloves, thinly sliced
1 scant tablespoon chopped rosemary
1/4 teaspoon crushed red pepper
Kosher salt and freshly ground pepper
Two 15-ounce cans cannellini beans, drained and rinsed
2 tablespoons chopped flat-leaf parsley
1 cup water
1/4 cup freshly grated Parmigiano-Reggiano

Instructions:

In a large saucepan, heat the olive oil until shimmering. Add the onions, garlic, rosemary and crushed red pepper and season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized, about 15 minutes longer. Stir in the beans, parsley and water and simmer until stewy, about 5 minutes. Stir in the cheese and season with salt and pepper. Serve warm or at room temperature.

Recipe Notes: The cooked white beans can be refrigerated overnight. Serve with crusty bread.

My Notes: This was really easy, and really good. Use good Parmesan! I think it would be a nice side dish for a winter dinner party as you can assemble it beforehand.

Tim's Rating: 9/10
Liz's Rating: 9.5/10

Caramelized Asian Pork Chops with Sizzled Ginger Rice

2010-10-24T05:29:00.001-05:00

Inspiration:
Food & Wine

Pork Chop Ingredients:

4 garlic cloves, halved
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon vegetable oil
8 very thin pork rib chops (about 4 ounces each)
Salt and freshly ground pepper

Pork Chop Instructions:

Put the garlic, soy sauce, sugar and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes.
Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.

Rice Ingredients:

1 1/2 cups sushi rice
2 cups water
1 tablespoon vegetable oil
1/4 cup julienned fresh ginger

Rice Instructions:

Put the rice in a small saucepan, rinse well and drain. Add the 2 cups of water to the rice and bring to a boil. Cover and cook over low heat for about 13 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and cover again.
Meanwhile, in a small skillet, heat the vegetable oil. Add the ginger and cook over low heat until golden brown, about 5 minutes. Stir the ginger into the rice and serve.

Tim's Rating: 8.5/10
Liz's Rating: 9/10

Amazing Race Recipes: Catching Up

2010-10-24T00:14:00.000-05:00

I had the best intentions to cook along with The Amazing Race this season, but, well, life got in the way.

Here are the recipes I researched up to this point in the race. I hope to make them some day soon!

England:
http://www.houseandhome.com/food/recipes/gordon-ramsays-cottage-pie-guinness-recipe
http://simplyrecipes.com/recipes/easy_shepherds_pie/
http://www.foodandwine.com/recipes/welsh-rabbit-january-2009

Ghana:
http://www.dianaskitchen.com/page/poultry/jollof.htm

Sweden:
http://www.grouprecipes.com/17262/flygande-jakob.html
http://www.freestylecookery.com/2009/06/recipe-flying-jacob-flygande-jakob.html
http://collegecookbookproject.wordpress.com/2010/03/23/flying-jacob-or-flygande-jakob/
http://www.europe-cities.com/en/694/sweden/eating-out/719_artsoppa/
http://ezinearticles.com/?Traditional-Swedish-Pea-Soup-Recipe&id=263585
http://annesfood.blogspot.com/2007/05/swedish-sandwich-cake-by-lena.html

Warm Lentil Salad with Roasted Beets and Goat Cheese

2010-10-13T05:11:00.000-05:00

Inspiration:
Bobby Flay and beets from our CSA

Ingredients:

1 medium Spanish onion, peeled and quartered
1 carrot, quartered
1 stalk celery, quartered
1 fresh or dried bay leaf
4 sprigs fresh thyme
4 cups chicken stock
1 1/4 cups dried French green lentils
Salt and freshly ground pepper
2 tablespoons olive oil
1/4 pound slab bacon, diced
2 cloves garlic, finely chopped
1 small carrot, peeled and finely diced
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon sherry vinegar
4 cups frisee or mixed greens
Sherry Vinaigrette, recipe follows
4 slices goat cheese
French bread, for serving

Instructions:

Begin by roasting the beets.

Lentils:

Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.

Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.

To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.

Roasted Beets:

3 medium beets (red or gold), scrubbed, leaves trimmed

Olive oil

Preheat oven to 375 degrees F.

Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

Sherry Vinaigrette:

1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil

Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

Liz's Rating: 8/10

Cottage Cheese Farm Salad

2010-09-29T05:56:00.001-05:00

Inspiration:
I had a some cottage cheese and lots of fresh veggies from our CSA. A little googling led me to Grandpa's Home Cooking.

Ingredients:

1 tomato (heirlooms preferred; quarter and slice into chunks)
1 cucumber (quarter and slice into chunks)
1 bunch of green pencil onions (sliced thin)
1 fist full of fresh basil leaves (chopped)
24 oz container of large curd, 4% milk fat cottage cheese
A pretty serving bowl
Salt
Pepper

Instructions:

Empty the contents of the cottage cheese container in a bowl. Add the tomato and cucumber chunks, round pencil onion slices, and chopped basil. Stir the vegetables and cottage cheese together. Salt and pepper to taste.
Spoon into a pretty serving bowl and set it on the table.

Notes: I know not everyone is a fan of cottage cheese, but I am, and I really enjoyed this salad. The crunch of the cucumbers and the flavor of fresh basil make the dish.

Liz's Rating: 8.5/10
Tim's Rating: 8/10

The Amazing Race: Boston Baked Beans

2010-09-26T05:25:00.006-05:00

Inspiration:
The Amazing Race 17! Racers will take off from Boston tonight- can't wait.
Recipe from The New Basics Cookbook

Ingredients:

1 pound dried navy or Great Northern beans
8 ounces slab or thick-cut bacon, cut into 1/4" pieces
1 cup chopped onion
2 cloves garlic, chopped
1 1/2 cups packed dark brown sugar
2 cups ketchup
6 tablespoons maple syrup
6 tablespoons dark molasses
1/4 cup Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions:

Rinse and pick through the beans. Soak them overnight in a large pot of water.
Rinse the soaked beans well under cold water and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to an hour. Drain, reserving the cooking liquid.
Preheat the oven to 300 degrees F.
Place a 2-quart flameproof casserole or dutch oven over medium heat and saute bacon until slightly crisp and fat is rendered, about five minutes. Add the onions and garlic, cooking until it's wilted, about 5 minutes.
Add the brown sugar and stir over medium-low heat until it has dissolved, about five minutes. Stir in the ketchup, syrup, molasses, Worcestershire sauce, salt, and pepper. Add the drained beans and mix well.
Cover and transfer to the oven. Bake, stirring occasionally, for 2 1/2 hours. Make sure you scrape the bottom when you stir.
Add 3/4 cup of the reserved bean liquid, cover, and bake another 30 minutes. Remove the cover and bake, stirring once, until the sauce is thick and syrupy, another 10-15 minutes.
Serve hot.

Notes:
Boston Baked Beans have an interesting history. From what I've read, the Puritans would slowly cook beans on Saturday evenings and consume them, still hot, on Sundays, their Sabbath, when they were unable to work due to their religion. Traditional Boston Baked Beans recipes use molasses, as molasses was widely available due to Boston's rum trade. (You learn something new every day.) And do you know about the Boston Molasses Disaster? You can't make this stuff up.

Tim loves baked beans, but I'd never attempted them from scratch. It's quite the process, both taking longer and being more expensive than buying canned. However, it isn't a lot of work, as you can just throw the pot in the oven and go watch some football. :)

Tim's Rating: 9/10
Liz's Rating: 8.5/10

Next week on The Amazing Race 17: London, England.

Tomato, Basil, and White-Bean Salad

2010-09-15T05:18:00.000-05:00

Inspiration:
Martha Stewart

Ingredients:

2 cans (19 ounces each) cannellini beans, drained and rinsed
1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
1/2 cup fresh basil leaves, torn into 1/2-inch pieces
1 teaspoon coarse salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
3 small garlic cloves, minced

Instructions:

Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

Liz's Rating: 8.5/10

Grilled Soy-Glazed Halibut

2010-09-11T11:40:00.005-05:00

Inspiration:
Real Simple

Ingredients:

2 tablespoons brown sugar
1 tablespoon low-sodium soy sauce
2 teaspoons grated fresh ginger
4 6-ounce pieces white fish fillet (such as cod or halibut)

Instructions:

Heat grill to high.
In a small bowl, combine the brown sugar, soy sauce, and ginger; set aside.
Grill fish skin side up for 5 minutes. Flip and grill an additional 7 minutes, brushing twice with the sauce.

Notes:
Loved the ginger-soy combination with the fish.

Tim's Rating: 8.5/10
Liz's Rating: 8.5/10

Rick Bayless' Mexican-Style Zucchini Tacos

2010-09-01T06:46:00.002-05:00

Inspiration:
Rick Bayless

Ingredients:

1 1/2 tablespoons vegetable oil

1 medium white onion, chopped

2 garlic cloves, peeled and finely chopped

1 pound ripe tomatoes, roughly chopped (6 to 8 Italian-plum or 2 medium- large round)

2 large fresh poblano chiles

1 cup fresh corn kernels (about one ear of corn)

4 medium zucchini cut into 1/2" cubes (about 1 1/2 pounds or 5 cups)

3 tablespoons chopped fresh cilantro

2/3 cup homemade crème frâiche or heavy cream

Salt

1/2 cup Mexican queso fresco or other crumbly fresh cheese-like salted, pressed farmer's cheese or feta

24 fresh, warm corn tortillas

Instructions:

Measure the oil into a large (12-inch skillet) and set over medium-high heat. Add onion and cook, stirring frequently, until richly browned, about 8 minutes.
While onion is cooking, coarsely puree the tomatoes in a food processor or blender. Add garlic to the browned onion, cook 1 minute, stirring, then add the tomatoes. Reduce the heat to medium-low, cover skillet and cook, stirring occasionally, for 5 minutes. Remove from heat.
Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin has blistered and blackened on all sides, about 5 minutes for an open flames, about 10 minutes for the broiler. Remove from heat and cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skins, then pull out the stems and seedpods. Rinse briefly to remove stray seeds and bits of skin. Slice into 1/4-inch strips.
Uncover the skillet, return to flame and raise the heat to medium-high. Stir in the poblanos, corn, zucchini, epazote and crema. Cook, stirring frequently, until the zucchini is crisp-tender and the liquid has thickened enough to coat the vegetables nicely, about 8 minutes. Taste and season with salt, about 1 teaspoon or to taste. Serve in a decorative bowl, sprinkle with crumbled cheese and pass hot tortillas separate for do-it-yourself tacos.

Nutrition facts per serving (1/6 of the recipe): 453 calories, 18 g fat, 8 g saturated fat, 43 mg cholesterol, 66 g carbohydrates, 12 g protein, 604 mg sodium, 8 g fiber

Tim's Rating: 8.5/10 ("better than 'facos'")
Liz's Rating: 8.5/10

Green Beans with Goat Cheese and Fresh Lemon Vinaigrette

2010-08-25T06:42:00.002-05:00

Inspiration: Oprah.com and green beans from our CSA.

Ingredients:

2 pounds green beans , trimmed
Zest of 1 lemon
2 tablespoons lemon juice (about 1 lemon)
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 ounces goat cheese , softened and crumbled

Instructions:

In a large pot, bring salted water to a boil. Add green beans. Cook 3 minutes; drain well. Set beans aside in colander; do not rinse (they will continue to cook).
In a large bowl, whisk together lemon zest, juice, olive oil, salt and pepper. Add beans to bowl and toss.
Transfer to a serving platter and sprinkle with crumbled goat cheese.

Notes: Loved the combination of lemon zest and goat cheese with the green beans. We took this to work with our lunches- it's a nice way to mix up the monotony of bagged lunch.

Tim's Rating: 8.5/10
Liz's Rating: 9.5/10

Bobby Flay's Grilled Corn Salad with Lime, Red Chili, and Cotija

2010-08-18T06:33:00.002-05:00

Inspiration:
A side dish tasted at Mesa Grill over a year ago that we couldn't forget. I finally looked online to see if a recipe was available when we received corn from our CSA. It was!

Ingredients:

8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
Canola oil
Salt and freshly ground black pepper
1/4 cup creme fraiche
2 limes, juiced and 1 zested
1 tablespoons ancho chili powder
1/4 cup chopped fresh cilantro leaves
1/4 cup grated cotija

Instructions:

Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.

Notes: Cotija is the food of the gods. This is a fantastic recipe to enjoy the sweet corn of summer.

Tim's Rating: 10/10
Liz's Rating: 10/10

Bittman's Kosher Pickles

2010-08-11T06:06:00.005-05:00

Inspiration: A love for crisp pickles that still have a hint of cucumber, cucumbers from our CSA, and Mark Bittman's recipe.

Ingredients:

1/3 cup kosher salt
1 cup boiling water
2 pounds small (“Kirby”) cucumbers, washed (scrub if spiny) and cut lengthwise into halves or quarters
At least 5 cloves garlic, smashed
1 large bunch dill, preferably fresh and with flowers, or substitute 2 tablespoons dried dill and 1 teaspoon dill seeds or 1 tablespoon coriander seeds

1. Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture, then add all the remaining ingredients.

2. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature.

3. Begin sampling the cucumbers after 4 hours if you’ve quartered them, 8 hours if you’ve cut them in half. In either case, it will probably take from 12 to 24 or even 48 hours for them to taste “pickle-y” enough to suit your taste.

4. When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature, more slowly in the refrigerator. They will keep well for up to a week.

Notes: So easy, and a good way to use up those summer cucumbers. They're salty and tasty!

Liz's Rating: 8.5/10
Tim's Rating: 8/10

Breakfast Tacos with Homemade Corn Tortillas

2010-08-07T12:54:00.002-05:00

Inspiration:
This week, my friend Brooke declared it's easy to make corn tortillas and that they're delicious.

I immediately headed to Amazon to order a tortilla press and to my co-op to search for Masa Harina. They had it, but if you can't find it, you can order it online.

Ingredients:

1 cup Masa Harina (will make approximately 6 6-inch tortillas)
Eggs
Shredded Cheddar
Hot Sauce
Optional: cooked sausage, vegetables, other taco ingredients

Instructions:

Mix Masa Harina with scant 1 cup hot water and a dash of salt. Once combined, cover and set aside for one hour.
When dough is ready, roll into 2-inch balls. Press in a tortilla press lined with wax or parchment paper.
Heat griddle to hot. Cook tortillas approximately 1 minute on each side. Keep warm in towels until other ingredients are ready.
Scramble eggs and season with salt and pepper.
Assemble tacos and enjoy!

Rating:
9/10

Notes: Very easy to make! I don't know what took me so long to try it, but I don't think we'll ever purchase tortillas again.

Sicilian Shepherd's Tomato Pasta with Fresh Ricotta

2010-06-04T09:36:00.003-05:00

Inspiration:
Lynne Rossetto Kasper of The Splendid Table on NPR

Ingredients:

1 15-ounce container creamy whole-milk ricotta cheese
2 tablespoons extra-virgin olive oil
1/4 to 1/3 cup coarsely chopped salami (such as soppressata or Genoa)
2 stalks celery with leaves, chopped
1/2 cup chopped carrot
10 large fresh sage leaves, snipped
1 tablespoon fresh Italian parsley leaves, snipped
2 medium onions (about 1 cup), chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 large cloves, garlic
1/4 teaspoon crushed red pepper flakes
3/4 cup dry red wine
1 tablespoon tomato paste
1 28-ounce can and 1 14-ounce can whole tomatoes, drained and cut up
1 pound penne rigate or bucatini pasta
6 quarts boiling salted water

Instructions:

Let ricotta come to room temperature. In a 12-inch skillet heat the oil over medium-high heat. Add the salami; cook to release a little of its fat. Stir in the celery, carrot, sage, parsley, onions, black pepper, and salt. Reduce heat to medium; cook and stir until golden brown, about 5 minutes.
Stir in the garlic and crushed red pepper flakes; cook 1 minute. Add the wine and simmer until most of the liquid has evaporated. Stir in the tomato paste and cook for 1 minute. Add the tomatoes. Cook, uncovered, about 10 minutes or until thick.
Meanwhile, cook the pasta in boiling salted water according to package directions. Drain in a colander.
Add the pasta to the sauce and toss together over medium heat 2 to 3 minutes or until heated through. Spread about one-third of the pasta in a warm serving bowl. Top with one-third of the ricotta. Layer in more pasta and ricotta, then the remaining pasta; finish with a few spoonfuls of ricotta. Serve hot.

Recipe Notes:

Soffritto is literally a "sautéed base" and is the building block for tomato sauce. This pasta dish features the best of pasta, cheese and tomatoes all in one place. Lynne Rossetto Kasper, author and radio show host of "The Splendid Table®," is fond of this dish. Use the sweetest, creamiest ricotta cheese you can find. Soppressata or Genoa salami add a pleasant amount of spice to this pasta dish; you can find these varieties at a gourmet food store.

Notes:
This was a new twist on pasta sauce- I really enjoyed it. It's amazing how much better homemade sauce tastes. This was a fairly easy recipe as long as you don't mind chopping some vegetables. You could surely make the sauce ahead of time. Before eating, boil the pasta, warm up the sauce, and toss together.

I am not the world's biggest fan of ricotta cheese, but this was good. I think the sauce would be just fine without the ricotta. I did attempt to find sheep's milk ricotta without success- when I can find some, I'll try this again!

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Coconut Arborio Rice Pudding

2010-03-15T04:47:00.000-06:00

Inspiration:
Food and Wine

Ingredients:

1 quart whole milk
1 cup arborio rice (about 8 ounces)
1/2 cup sugar
One 14-ounce can unsweetened coconut milk
1/2 cup coarsely shredded unsweetened coconut

Instructions:

In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool.
Spoon the rice pudding into bowls, garnish with the toasted coconut and serve.

Notes: This would be the perfect dessert for a casual Southeast Asian dinner party.

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Product Rave: Trader Joe's Red Curry Simmer Sauce

2010-03-11T06:01:00.001-06:00

If you like curry, and you have a Trader Joe's nearby, and you need a quick weeknight meal, you MUST try this sauce!

I cut chicken breasts into 1-inch chunks and sauteed them in a little canola oil until cooked through. I threw in a few handfuls of baby spinach, about a cup of frozen peas, and sauteed a couple minutes longer, added the simmer sauce, and simmered until warm. I served over rice, although you can't tell from the photo.It was absolutely delicious. My only slight complaint was that it was pretty salty. But it's otherwise as good as you'd get at any Thai restaurant.

When Tim tasted it, he looked at me and said, "This is the BEST curry sauce you've ever made!" I told him I didn't actually make it, but I don't think he heard me. He was too busy with his dinner. Then he gave the sauce the best compliment ever: "I think I love this more than tacos."

Enough said.

Tim's Rating: 10/10
Liz's Rating: 9.5/10

Fettuccine with Lima Beans, Peas, and Leeks

2010-03-09T04:51:00.002-06:00

Inspiration:
Real Simple

Ingredients:

12 ounces fettuccine (3/4 box)
1 10-ounce package frozen lima beans (about 1 1/2 cups)
1 cup frozen peas
2 tablespoons olive oil
2 leeks (white and light green parts), cut into half-moons
kosher salt and black pepper
3/4 cup heavy cream
2 tablespoons chopped fresh tarragon
1/4 cup grated pecorino or Parmesan (1 ounce)

Instructions:

Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

Notes: This was really good, and really quick to make. Boiling water took the most amount of time! I think it would be even better with some lemon zest tossed in at the end and/or some minced garlic sauteed along with the leeks.

Liz's Rating: 9/10

Arroz con Pollo

2010-03-04T04:32:00.002-06:00

Inspiration:
A recent trip to Puerto Rico and a recipe from Martha Stewart's Living

Ingredients:

1 cup dry white wine
Pinch of saffron
6 chicken thighs (6 ounces each)
Coarse salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 large onion, finely chopped
2 tablespoons minced garlic (2 to 3 cloves)
1 large tomato, diced
2 dried bay leaves
4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
3 cups short-grain rice, preferably Valencia (can substitute Arborio)
1 cup pimiento-stuffed green olives

Instructions:

Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.

Notes:

I omitted the tomato because- well, I forgot to buy one!
Make sure you use a large enough pan. Chicken broth overflowed onto my stovetop more than once- whoops!
I used a pinch of saffron, but next time I'd use a really really large pinch.
There was a lot more rice than chicken, perhaps because we used skinny organic free-range chicken thighs. Anyway, I took the leftover rice to work as part of my lunches, and it tasted great cold! So, enjoy the leftover rice if you have some.

Liz's Rating: 9/10
Tim's Rating: 9/10

Giada's Lemon Ricotta Cookies

2010-03-02T06:01:00.002-06:00

Inspiration: Giada De Laurentiis

Ingredients:

Cookies:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:

1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Instructions:

Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating until incorporated.
Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.
Bake for 15 minutes, until slightly golden at the edges.
Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
Let the glaze harden for about 2 hours.

Notes:

I am revisiting a few recipes I published when first working on this blog, before I had many readers or my dSLR. I hope you enjoy these!
Make sure you don't overbake these- they may not look done at the suggested time, but they are. :)
It is very important to let the glaze harden before you store the cookies.
I have not had much luck storing them in sealed containers- I think it's better to cover them loosely with plastic wrap or tinfoil and serve them within a couple days.
These may make you famous with your friends, family, and colleagues. Everyone loves them!

Tim's Rating: 10/10
Liz's Rating: 10/10

Quinoa Salad with Cucumber

2010-02-28T03:00:00.001-06:00

Inspiration:
A search for a new rice/pasta/other salad to take for lunch, and Martha Stewart's Living.

Ingredients:

2 cups water
1 cup quinoa, rinsed
Coarse salt
1 small shallot, finely chopped
3 tablespoons champagne vinegar
1/2 teaspoon red-pepper flakes
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
3/4 cup finely chopped fresh flat-leaf parsley

Instructions:

Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.

Notes:
I substituted white wine vinegar for the champagne vinegar and used a regular cucumber.

While this was ok, I think it would be even better with some feta or ricotta salata cheese added-- or kalamata olives or diced red bell pepper.

Liz's Rating: 7.5/10
Tim's Rating: 8/10

Pioneer Woman's Restaurant-Style Salsa

2010-02-25T03:21:00.000-06:00

Inspiration:
I love restaurant-style salsa, so when I saw Pioneer Woman's recipe on my friend Sarah's blog, I had to make it immediately!

Ingredients:

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice

Instructions:

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Notes: I used one large jalapeño, including the ribs and seeds. I would describe the salsa as medium-hot. Tim loves spicy food, so I'll probably use two next time. This makes a lot, but we ate the entire batch within a week.

I make my own salsa in summer using fresh tomatoes, but I never had made it in winter. This recipe is so good! I think it may be my favorite salsa of all time.

Liz's Rating: 10/10
Tim's Rating: 9.5/10

Bok Choy Salad

2010-02-23T03:05:00.002-06:00

Inspiration:
A desire to increase my vegetable intake during lunches and Martha Stewart's Living.

Ingredients:

4 teaspoons rice vinegar
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
3/4 teaspoon sugar
5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)
2 tablespoons chopped cashews

Instructions:

Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy. Top with 2 tablespoons chopped cashews.

Notes:
I had a little extra bok choy, so I doubled the dressing amount and tripled the cashews :)

Updated Notes:
If you are going to store this for later, one batch of the dressing should be enough. This salad is so good!

Liz's Rating: 9/10

Asian Dumpling Soup with Shitakes and Edamame

2010-02-21T15:09:00.006-06:00

Inspiration:
Have you ever returned from a vacation where you overindulged, and all you wanted to do was eat spinach and drink water for a week? Tim and I just had a fun-filled trip to the Caribbean, and we enjoyed all the food--perhaps a little too much. This soup was just the healthy, vegetable-packed recipe we were craving.
Recipe adapted from Real Simple

Ingredients:

64 ounces low-sodium vegetable or chicken broth
1 2-inch piece fresh ginger, peeled and thinly sliced
1 16-ounce package frozen pot sticker dumplings or Japanese gyoza
2 medium carrots, halved lengthwise and sliced
4 ounces shiitake or white mushrooms, stems discarded and caps thinly sliced
2 cups frozen shelled edamame
1 bunch watercress, thick stems removed (or spinach, see note; about 3 cups)
1 tablespoon low-sodium soy sauce
kosher salt
4 scallions, sliced

Instructions:

In a large saucepan, bring the broth and ginger to a boil. Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.
Add the mushrooms and edamame and simmer until heated through, about 2 minutes.
Stir in the watercress, soy sauce, and ½ teaspoon salt. Sprinkle with the scallions before serving.

Notes: I substituted 3 cups of spinach for the watercress as my food co-op didn't have watercress. I doubled the mushrooms as Tim loves them.
This is really easy to make as long as you don't mind chopping a few carrots/mushrooms/scallions.

See recipe for nutritional information.

Liz's Rating: 9.5/10
Tim's Rating: 9/10

Irish Beef Stew

2010-01-26T06:10:00.001-06:00

Inspiration:
Simply Recipes

Ingredients:

1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef broth
1 cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley

Instructions:

Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Notes:
Beef stew isn't my favorite, but I did enjoy this. This is a good recipe for grass-fed beef; it uses a cheaper cut of meat, and the cooking method makes it nice and tender.

Liz's Rating: 8/10
Tim's Rating: 8.5/10

Lentil-Pecan Burgers with Blue Cheese and Apple

2010-01-22T05:59:00.001-06:00

Inspiration:
Cara's Cravings

Ingredients:

3/4 cup dry brown lentils
1 1/2 cups water
2 tablespoons cider vinegar
1 tablespoon olive oil
1 cup minced onion (150gm)
4 large cloves garlic, minced
8oz mushrooms, minced
1/2 cup finely chopped pecans (2oz)
freshly ground salt & pepper
2 tsp minced fresh rosemary or thyme
1/2 cup rolled oats
buns or rolls of your choice
thinly sliced apple
blue cheese (about 1/2 oz per serving)

Instructions:

Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone.
Meanwhile, heat the oil in a medium-sized skillet. Add onion and saute over medium heat for about 5 minutes. Add the mushrooms and garlic and saute for about 5-10 minutes more, until the vegetables are soft. Add the rosemary and/or thyme, the pecans, and season with salt & pepper. Set aside to cool while the lentils finish cooking.
When the lentils are done, place in a bowl and mash with the vinegar. Add the sauteed vegetables and the oats and mix well. Chill for about an hour.
Preheat broiler. Form the lentil mixture into six equal sized patties and place on a baking sheet. Broil for about 8 minutes on each side. Top the burgers with the sliced apple and blue cheese and broil for one minute more, or until cheese is melted and begins to brown. Serve on toasted buns.

Nutritional Info (per burger, without apples, cheese, or bread)
Servings Per Recipe: 6
Amount Per Serving
Calories: 172.3
Total Fat: 9.7 g
Cholesterol: 0.0 mg
Sodium: 2.7 mg
Total Carbs: 20.3 g
Dietary Fiber: 8.0 g
Protein: 8.3 g

Notes:
These were fabulous! Thanks, Cara!
I had a little issue with binding, but I just kind of kept pushing the burgers together, and they turned out fine. If you really want them perfectly shaped, perhaps add an egg to the mixture?

Liz's Rating: 9.5/10
Tim's Rating: 9/10

The Easiest Chicken Chili

2010-01-19T03:27:00.001-06:00

Inspiration:
The last week of regular season NFL football
and
Pink Parsley's recipe

Ingredients:

4 cans white beans, drained and rinsed
3 boneless, skinless chicken breasts, trimmed of fat
8 ounces Pepper jack cheese, cut into 2-inch cubes
2 cups salsa
Optional garnishes: shredded cheese, sour cream, avocado, sliced green onions, crushed tortilla chips, extra salsa, tabasco

Instructions:

Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours.
Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.

Notes:
I thought that a little more tomato would be good. I'd consider replacing one can of beans with one big can of stewed tomatoes or additional salsa, and I'd maybe add a little cumin. Tim was completely satisfied with the recipe as written. It's so easy, I think he can make it next time!

Tim's Rating: 10/10
Liz's Rating: 9/10

Sesame Chicken Pasta Salad

2010-01-15T06:36:00.001-06:00

Inspiration:
Modified from a recipe found on allrecipes.com

Last year, my New Year's Resolution was to improve my yeast breads. I did pretty well with that and am enjoying homemade pizza and bread rather often.

This year's New Year's Resolution: take lunch to work more often. This will not be difficult to do, as I rarely brought lunch last year. It is too tempting to go out for pho with friends or swing by one of the sandwich places near my office. Now, I have a refrigerator in my office, and I am going to try to bring some sort of pasta/rice/couscous salad every week with some greens for a good midday meal 3-4 days a week. The remainder of the days-- I'll likely be having pho :)

Ingredients:

1/4 cup sesame seeds
1 (16 ounce) package bow tie or similar-shaped pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion
1 can baby corn, sliced
1/4 diced red bell pepper
1/2 cup julienned carrot
1 cup blanched and sliced snow peas

Instructions:

Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, green onions, and other vegetables.

Notes:

I made the chicken mixture and kept the pasta separate. The chicken tasted even better after the flavors melded overnight. Each morning, I prepared a to-go pyrex dish with the chicken mixture on the bottom, with pasta and baby spinach leaves sitting on top. This way the pasta didn't soak up all the dressing. I then mixed it right before lunch.
Change up the type and amount of vegetables to your liking. Water chestnuts may be an option if you care for them. I blanched the snow peas in the pot of boiling water, removed them, then boiled the pasta.
For the shredded chicken, I poached two bone-in chicken breasts using The Kitchn's method.
After I took the photo I realized I forgot the sesame seeds and had to re-mix--whoops. It looks even better with all the toasted sesame seeds!

Liz's Rating: 10/10
Tim's Rating: 9.5/10

Baked Rigatoni with Ricotta and Collard Greens

2010-01-12T03:43:00.000-06:00

Inspiration:
Cottage Living
and seen on Erin's blog and Food alla Puttanesca

Ingredients:

1 (16-ounce) package rigatoni or penne pasta
1/4 cup butter
1 medium onion, chopped (about 1 cup)
3 garlic cloves, minced
1 pound collard greens, washed, drained, and chopped
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup shredded mozzarella
1 cup ricotta cheese
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese

Instructions:

Prepare pasta according to directions. Drain and set aside. Preheat oven to 350°. Lightly grease a 13- x 9-inch baking dish.
Heat butter in a Dutch oven over medium-high heat; sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low, and add greens; cover and cook 15 to 20 minutes or until greens are tender, stirring occasionally.
Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, and next 5 ingredients. Place into prepared dish, and sprinkle evenly with Parmesan.
Bake at 350° for 15 to 20 minutes.

Notes:
I love cooked collards in pasta, and they hold their shape so much better than cooked spinach, which can become mushy. This would be a nice dish for vegetarians, but if you're an omnivore who eats pork, I'd probably suggest Linguine and Collard Greens with Bacon first. :)

Tim's Rating: 8/10
Liz's Rating: 8/10

Tommy Gun

2010-01-07T03:37:00.002-06:00

Inspiration:
Food & Wine
Our friend Lindsay made these for a recent party, and we made a batch at home this past weekend.

Ingredients:

2 thin fresh ginger slices
1 teaspoon apricot jam
1/4 ounce fresh lemon juice
Ice
2 ounces Irish whiskey
1/2 ounce Grand Marnier
1 lemon twist

Original Instructions:

In a cocktail shaker, muddle the ginger with the jam and lemon juice. Add ice and the whiskey and Grand Marnier; shake well. Strain into an ice-filled rocks glass. Garnish with the lemon twist.

Lindsay's Method:

Put all ingredients in a blender; blend, strain, and serve over ice.

Tim's Rating: 9.75

Deviled Eggs, Two Ways

2010-01-04T07:24:00.005-06:00

Inspiration:
A holiday gathering with friends and recipes from allrecipes.com.

Ingredients and Instructions:

Bacon-Balsamic Deviled Eggs

Savory Deviled Eggs

Notes:
These were a HUGE hit! I was of course expecting the bacon recipe to be the favorite, but surprisingly the dill eggs were even more popular. I made 24 deviled egg halves for 8 people, and I should have made more. These will be something I'll make often.

Shout Out:
Thanks to my friend Lindsay for lending me her pretty antique dish. :)

Liz and Tim's Ratings:
Bacon-Balsamic: 9.5/10
Savory Deviled Eggs: 10/10

Healthier Sour Cream & Onion Dip

2010-01-01T07:12:00.001-06:00

Inspiration:
Good Housekeeping

Ingredients:

1 1/2 cup(s) plain fat-free yogurt
2 tablespoon(s) extra virgin olive oil
2 medium (6- to 8-ounce) yellow onions, finely chopped
1/4 teaspoon(s) sugar
salt
Pepper
1/3 cup(s) reduced-fat sour cream
Snipped chives, for garnish

Instructions:

Line medium sieve set over deep bowl with basket-style coffee filter or paper towel. Spoon yogurt into filter; cover and refrigerate 25 minutes. Discard liquid in bowl.
Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onions, sugar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 15 to 17 minutes or until dark golden brown, stirring onions occasionally.
Line plate with double thickness of paper towels. With slotted spoon, transfer onions to plate to drain further and cool. (Onions will crisp slightly as they cool, and a few pieces may stick to paper towel.)
In medium bowl, combine sour cream, strained yogurt, and onions. Stir well. Cover, and refrigerate at least 1 hour or up to 3 days. (Dip is best when refrigerated for a day; flavors develop more fully.) Garnish with chives and serve with fresh veggie crudités.

Calories	45
Total Fat	2g
Saturated Fat	1g
Cholesterol	2mg
Sodium	55mg
Total Carbohydrate	4g
Dietary Fiber	1g
Sugars	--
Protein	2g
Calcium	--

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Ellen's Eclair Ring

2009-12-30T06:58:00.003-06:00

Inspiration:
My sister Ellen made this for us over the holidays using the recipe of a family friend.

Ingredients:

Dough

1 cup water
1/2 cup butter
1 cup flour
4 eggs

Filling

2 3-oz packages instant French vanilla pudding
1 9-oz Cool Whip
1 t vanilla
2.5 cups milk

Topping

2 squares semi-sweet chocolate (melted)
2 T butter
2 T milk
1 c powdered sugar
1 t vanilla

Instructions:

Make dough-- heat butter and water to rolling boil. Stir in flour at once over low heat. Beat until ball is formed, and take off heat. Beat in eggs one at a time with mixer. Spoon onto a cool pizza pan to form circular shape with a hole in the middle. Bake at 400 degrees for 45-50 minutes. Cool away from drafts.
When cool, split horizontally and fill with filling. Place top layer on filling and spread with topping.

Notes: This is an impressive dessert for parties, and it isn't too hard to make. (Easy for me to say... I didn't make it this time!)

I'd love to figure out a way to make a vanilla custard filling that doesn't use pudding mix or Cool Whip. I'll be working on it, but if you figure it out, let me know!

Ellen and I were also discussing adding fresh raspberries to the filling, which would be a nice addition.

Tim's Rating: 9.75/10
Liz's Rating: 9.5/10

Ellen's Artichoke Puffs

2009-12-28T18:52:00.003-06:00

Inspiration:
My sister Ellen made these over the holidays using our aunt's recipe.

Ingredients:

1 lb. package of puff pastry sheets
2 cans artichoke hearts, drained
1 cup mayonnaise
1/2 cup chopped green onions
1/2 cup grated Parmesan cheese
1/2 cup grated Swiss cheese

Instructions:

Preheat oven to 400 degrees Fahrenheit.
Chop artichoke hearts, add remaining ingredients and mix well.
Cut each sheet of puff pastry into 15-20 squares. Press puff pastry squares into mini muffin tins that have been sprayed with cooking spray. Fill 3/4 full with artichoke filling.
Bake for 20 minutes, or until golden brown

Notes:
These can be prepared ahead of time and frozen! Freeze in the mini muffin tins, then pop puffs out into a large plastic bag. You can place the frozen puffs into mini muffin pans and bake from frozen, adding 5 minutes to baking time.

Liz's Rating: 8.5/10
Tim's Rating: 9/10

Spiced Pumpkin, Lentil, and Goat Cheese Salad

2009-11-06T06:34:00.000-06:00

Inspiration:
Bon Appétit

Ingredients:

3/4 cup French green lentils
6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar

Instructions:

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

Notes:
Peeling pumpkin is not fun. I would use butternut squash next time. This was a nice weekend lunch.

Liz's Rating: 8.5/10

Cod Provençal

2009-11-04T06:36:00.001-06:00

Inspiration:
Martha Stewart Living

Ingredients:

4 cod fillets (6 ounces each), skinned
1 lemon, halved
1/4 teaspoon coarse salt
freshly ground pepper
2 T extra-virgin olive oil
2 small onions, chopped (2 cups)
2 garlic cloves, thinly sliced
1 small zucchini, thinly sliced
4 medium-ripe tomatoes, thinly sliced
2 t fresh thyme, plus 3 sprigs

Instructions:

Preheat oven to 400F. Place cod filets in a nonreactive dish, and squeeze lemon on top. Refrigerate for 30 minutes. Sprinkle with 1/4 teaspoon salt, and season with pepper.
Heat 1 T oil in a medium Dutch oven over medium heat. Add onions; cook until golden brown, about 12 minutes. Add garlic; cook for 3 minutes. Remove from heat. Top with half the zucchini, tomatoes, and thyme. Drizzle with 1.5 t oil, sprinkle with 1/4 teaspoon salt, and season with pepper. Add cod and remaining zucchini, tomatoes, thyme, oil, and salt. Season with pepper.
Bake, covered, for 10 minutes. Baste with the juices, and bake, uncovered, for 15 minutes more.

Nutritional Information (per 1/4th recipe):
317 calories, 2g saturated fat, 8g unsaturated fat, 80mg cholesterol, 8g carbohydrate, 465mg sodium, 46g protein, 2g fiber

Notes:

Caramelizing the onions properly is very important. You want a deep golden brown, not burned. The delicious flavor is the base of the entire dish.
I think I will put all of the zucchini under the fish next time I make this. The zucchini cooked in the amazing broth was tastier than the zucchini that cooked on top of the fish.
I think this will be a recipe in our regular rotation-- fast, healthy, delicious.
Taking photos when it gets dark so early is difficult-- this tasted better than it looks here!

Tim's Rating: 9.5/10
Liz's Rating: 9.5/10

Sausage and Lentils with Spinach

2009-11-02T06:22:00.001-06:00

Inspiration:
Bon Appétit

Ingredients:

3 tablespoons olive oil
1 pound kielbasa sausage, cut crosswise into 1/2-inch-thick slices
1 large onion, chopped
2 6-ounce packages sliced crimini (baby bella) mushrooms
3 garlic cloves, pressed
2 teaspoons dried thyme
1 pound dried brown lentils, rinsed
2 bay leaves
6 cups (or more) low-salt chicken or vegetable broth
10 oz fresh baby spinach leaves

Instructions:

Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 5 minutes. Using slotted spoon, transfer to plate.
Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil.
Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.

Recipe Notes: A complete, one-pot meal. Total time: 50 minutes

Nutritional Information--One serving (1/8th of the recipe) contains the following:
Calories (kcal) 466.8
%Calories from Fat 42.0
Fat (g) 21.8
Saturated Fat (g) 6.4
Cholesterol (mg) 41.2
Carbohydrates (g) 43.0
Dietary Fiber (g) 15.2
Total Sugars (g) 6.1
Net Carbs (g) 27.8
Protein (g) 26.9

My Notes:

Local Twin Citians must try the Hardwood Smoked Country-Style Sausage from Prairie Pride Farm (available at the Saint Paul Farmers Market). I am obsessed with it and look for any excuse to use it! I don't see it for sale on their website, but they always have it at the market.

Vegetarians/Vegans can try to substitute veggie sausage.

Chicken sausage could be substituted for those who do not eat pork. Trader Joe's makes a great smoked chicken apple sausage that would be delicious in this.

Tim's Rating: 8.5/10
Liz's Rating: 8/10 (9/10 with bites that included sausage!)

Art Smith's Goat Cheese Drop Biscuits

2009-10-23T06:31:00.002-05:00

Inspiration:
My friend Carli recently treated me to dinner at Art Smith's Chicago restaurant Table 52. We were able to secure seats at the 5-seat bar which overlooks the wood-fired oven. One of the many highlights of our meal were the goat cheese biscuits served to all guests in lieu of the traditional bread basket. We observed the line cook make a number of cast iron pans full of biscuits as we raved about how delicious they were. Upon returning home from Chicago, I immediately searched for a recipe, and thankfully, it wasn't hard to find. You must make these.
Recipe

Ingredients:

2 cups King Arthur self-rising flour
1 tsp salt
4 tbsp cold butter (2 oz)
4 tbsp goat cheese (2 oz)
1 cup buttermilk
1/4 cup grated Parmesan cheese
butter to grease pan and top biscuits

Instructions:

Preheat your oven to 425 degrees F. Place one 10 inch cast iron pan into the oven while it is preheating. Place flour and salt into a medium sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!

Tim's Rating: 9.5/10 "They don't even taste goat-y." (He thinks he doesn't like goat cheese.)
Liz's Rating: 10/10

Taco Cornbread Bake

2009-10-21T06:00:00.000-05:00

Inspiration:
Adventures in my Freezer
adapted due to ingredients I had available

Ingredients:

1 lb. ground beef
1 pkg. taco seasoning
1/2 c. water
1 can black beans, drained
1 cup pureed salsa
1 batch corn bread batter (see below)
2 fresh jalapenos, sliced thinly
1 c. shredded Cheddar cheese

Cornbread Batter:

1 cup corn meal
1 cup flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil

Instructions:

Preheat oven to 400 degrees.
Brown meat; drain. Stir in next 4 ingredients. Pour into 8x12 baking dish.
Prepare corn bread batter:
Mix dry ingredients, add milk egg and oil, mix just enough to moisten dry ingredients.
Spread over meat. Top with jalapeños if desired. Bake uncovered for 20 minutes. Top corn bread with cheese. Bake 5-7 minutes.

Notes: This is a great meal for a weeknight. It's easy, filling, and good.

Liz's Rating: 8.5/10
Tim's Rating: 9/10

Baba Ghanoush

2009-10-18T13:45:00.003-05:00

Inspiration:
The Amazing Race's stop in Dubai
and
JustDubai.org

Ingredients:

1 large eggplant
garlic powder or fresh garlic
salt
pepper or hot sauce
fresh lemon juice (to taste)
1 tablespoon mayonnaise
1 scallion, chopped (optional)
Pita wedges, for serving

Instructions:

First wash eggplant. Pierce in a few places with a fork or knife. Bake eggplant in 205 ºC (400 ºC) oven until skin has almost collapsed and the eggplant is very soft. Let cool.
Scoop out and mash all of the flesh. Throw away the skin. Add remaining ingredients and mix well. Adjust seasonings to taste. Refrigerate and then serve.

Recipe Notes: It is a popular Levantine dish of eggplant mashed and combined with diverse seasonings. Usually the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky savor. Baba Ganoush is served as a dip with pita bread, and is sometimes added to other dishes. It is typically of an earthy light brown color.

My Notes: I have had Baba Ganoush in restaurants but never made it at home. While I thought it was ok, and I am glad I made it, I think I prefer hummus. :) I thought it is likely authentic enough as it comes from a Dubai website, but really almost all other recipes found online contained tahini and not mayonnaise!

Liz's Rating: 7.5/10
Tim's Rating: 8/10

Next on The Amazing Race: Dubai again. What are your favorite Middle-Eastern recipes?

Banh Chuoi Nuong (Vietnamese Banana Cake)

2009-10-07T13:54:00.005-05:00

Inspiration:
The Amazing Race's pit stop in Vietnam
and
this recipe

Ingredients:

1.25 lbs ripe bananas
1/2 teaspoon vanilla extract
1 cup sugar
2 tablespoons melted butter
1 cup coconut milk
7 slices of sandwich bread

Instructions:

Slice the banana diagonally and sprinnkle with half the sugar. Cook the remaining sugar in coconut milk until dissolved, then add the vanilla. Remove crusts from the bread. Soak the bread in the sweetened coconut milk.
Butter a 12-inch non stick pan. Arrange a layer of banana on the bottom of the pan. Cover with a layer of bread, then another layer of bananas, another bread layer, and then finish with a layer of bananas, another bread layer, and then finish with a layer of bananas. Drizzle the remaining butter over the top, then cover with foil and bake in a preheated oven at 350 F for 1 hour.
Rest for 12 hours before cutting.

Notes: This bread pudding-like dessert was really easy and quick! I assembled this dish in a pie pan, and I only had one layer of bread and two layers of bananas. It tastes much better than it looks.

Liz's Rating: 8.5/10
Tim's Rating: 8.5/10

Macaroni and Cheese with Butternut Squash

2009-10-06T06:59:00.002-05:00

Inspiration:
Arugulove's adaptation of the Martha Stewart recipe
and
a pantry full of odds and ends

Ingredients:

1 small butternut squash (about 1 pound) , peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil cooking spray
1/2 cup part-skim ricotta cheese

Instructions:

Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

My Notes:
Arugulove suggested this recipe on her comment on my last macaroni and cheese attempt. I had almost all the ingredients... a pound of pasta (although not all the same shape), an acorn squash from the farmers' market (close enough to butternut?), panko (better than breadcrumbs?), and cottage cheese to sub for ricotta. This recipe was a great way to use up some odds and ends, and it was tasty, too!

It was a little bit of work to make, but that's fine. I have a TV in my kitchen so I can watch college football and cook at the same time. The modern woman multitasker. :)

I would say I somewhat prefer my last macaroni and cheese attempt because you don't have to cook the noodles first. It also had a cheesier flavor. However, I promise you that you CANNOT taste the squash in this recipe!

Liz's Rating: 8/10
Tim's Rating: 9/10

Chard Salad with Bacon, Beets, and Maple Mustard Vinaigrette

2009-10-01T06:12:00.001-05:00

Inspiration:
Beets and chard from our garden
as well as
a recipe shared by Beth Jones, Executive Chef of the University of Minnesota Campus Club

Ingredients:

8 small, or 4 large beets, boiled or roasted, peeled, and cut into 1-inch dice
1 large bunch rainbow chard, well washed, leaves torn and stems finely chopped
1 clove garlic, minced
1 T Dijon mustard
2 T good-quality maple syrup
2 T cider vinegar
1/4 cup olive oil
salt and freshly ground pepper to taste
6 slices bacon, chopped and cooked until crispy

Instructions:

Toss the chard leaves, stems, and diced beets in a large bowl.
In a small bowl, mix the garlic, Dijon, maple syrup, vinegar and olive oil. Season to taste with salt and freshly ground black pepper.
Drizzle over the salad and sprinkle with the bacon. Serve immediately.

Recipe Notes:
By mid July you are sure to find the bacon, beets, chard and garlic for this salad at a local famers market. When you buy chard and beets, look for a variety of colors. If you buy beets with the tops still attached, wash the leaves and stems and add them to the salad.

My Notes:
This was the perfect recipe to bring to my Community Garden's pot luck. Both the beets and the chard were grown in my garden! I served bacon on the side as many of my friends either are vegetarian, vegan, or avoid pork. You could also add blue cheese, which would really complement the flavors.

Liz's Rating: 9/10
Tim's Rating: 8/10

Spicy Broccoli Stuffed Baked Potatoes

2009-09-29T05:15:00.001-05:00

Inspiration:
Potatoes from our friends Scott and Katie's garden and garlic and broccoli from the Farmers Market
as well as
Moosewood Restaurant's Low-Fat Favorites Cookbook

Ingredients:

4 baking potatoes
4 garlic cloves, pressed or minced
1/8 teaspoon hot pepper flakes (I used a heaping 1/4 teaspoon and still didn't find it spicy at all)
2 teaspoons olive oil
1 bunch broccoli or broccoli rabe, minced (about 4 cups)
1 cup water
salt and ground black pepper, to taste
8 pitted black olives, sliced (optional)

Instructions:

Preheat the oven to 400 degrees. Slice the potatoes in half lengthwise and bake, cut side down, on a baking sheet for about 45 minutes, until soft. Remove from the oven.
Sauté the garlic and pepper flakes in the oil for 1 minute. Add the broccoli and water, cover, and simmer for about 15 minutes.
When the potato halves are cool, scoop out the centers, leaving 1/4 inch of pulp on the skin. Mash the scooped-out potato pulp and stir it into the stuffing. Add salt and pepper.
Refill the potato skins and bake for 30 minutes.
Sprinkle with sliced olives and serve.

Nutritional Information (per 10-oz serving):
228 calories, 5.9g protein, 5.7g fat, 41.4g carbohydrates, 0.7g saturated fatty acids, 0.4g polyunsaturated fatty acids, 1.8g monounsaturated fatty acids, 0mg cholesterol, 333mg sodium, 5.9g total dietary fiber

Notes: Very easy to make. While these bake for a while, prep and cleanup are very easy. I added about 1/4 cup of grated Parmesan into the mixture before stuffing the potatoes. What can I say, I love cheese!

Liz's Rating: 9/10
Tim's Rating: 9/10

Negimaki (Japanese Beef and Scallion Rolls)

2009-09-27T16:51:00.002-05:00

Inspiration:
The first leg of The Amazing Race, in Tokyo
and
Mary Ellen's Cooking Creations (adapted from an Epicurious recipe)

Ingredients:

12 small scallions, trimmed to 6-inch lengths
1 (1-lb) piece flank steak (roughly 6 to 7 inches square)
1/4 cup sake (Japanese rice wine)
1/4 cup mirin* (Japanese sweet rice wine)
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil

Instructions:

Prepare scallions:
Blanch scallions in a pot ofboiling salted water 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.
Prepare beef:
Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide). Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.
Assemble rolls:
Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you. Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid. Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.
Marinate rolls:
Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.
Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.
Cook rolls:
Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.) Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board. Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.
Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.

My Notes:
I love negimaki. We always order it as an appetizer when out for sushi. I thought this was a nice version; the sauce was a little different than what we usually have.

Liz's Rating: 8/10
Tim's Rating: 8.5/10

Next week on The Amazing Race: Vietnam!

The Amazing Race: Season 15!

2009-09-25T06:45:00.003-05:00

Season 15 of The Amazing Race begins on Sunday, September 27th!

I will be cooking along with the race once again.

The first leg will depart Los Angeles for Tokyo.

You can see the official route map HERE.

Can't wait!

Chicken Pomodoro

2009-09-24T07:12:00.001-05:00

Inspiration:
Amish Paste tomatoes from my garden, chicken from the Farmers Market
and
Cuisine at Home magazine

Ingredients:

4 chicken cutlets
2 T. vegetable oil
¼ cup vodka
½ cup low-sodium chicken broth
1 T. fresh lemon juice
½ cup tomatoes, chopped
2 T. heavy cream
⅓ cup scallions, minced

Instructions:

Season cutlets with salt and pepper then dust with flour.
Saute cutlets in oil. Transfer to a platter; pour off fat from pan
Deglaze pan with vodka (away from heat) and cook until vodka is nearly gone. Add broth and lemon juice. Return cutlets to pan and cook each side 1 minute. Transfer cutlets to a warm plate.
Finish the sauce with tomatoes and cream. Heat through, then pour over cutlets. Garnish with scallions.

Notes: This was fairly easy and a great way to use up some tomatoes from the garden. I doubled the vodka, broth, lemon, and cream and quadrupled the tomatoes; the sauce was delicious!! Don't skip the scallions as they add some good texture and flavor contrast.

Liz's Rating: 8.5/10
Tim's Rating: 9/10

Low-Country Seafood Boil

2009-09-22T06:31:00.002-05:00

Inspiration:
A fall get-together with friends, including our co-host and friend Eric
and
Captain Jim Lemke and Patrick Nolan's recipe, promoted by Bobby Flay

Ingredients:

4 to 6 ounces crab boil spices
1 lemon, quartered
3 to 4 whole garlic cloves
1 red pepper, sliced
1 green pepper, sliced
3 pounds mushrooms, cleaned
3 to 4 scallions
2 to 3 peeled whole onions
9 ounces hot sauce
10 pounds smoked hot sausage
5 pounds tiny whole potatoes
25 to 30 ears corn
2 to 3 tablespoons chopped garlic
7 to 10 pounds mussels
15 to 25 pounds medium or large shrimp

Instructions:

Start with a 20-quart pot filled over 1/3 with fresh cold water. In the pot add crab boil mix to the water. Squeeze juice from 2 of the lemon quarters into the water, and drop in the rinds. Add the garlic cloves, red and green pepper slices, mushrooms, scallions, whole onions, and hot sauce into the water. Bring to a boil, and then add sausage and potatoes. Bring to a second boil, and continue cooking for 5 to 10 minutes, or until potatoes start to get soft. Add the corn, chopped garlic, and start a count of 5 minutes. Do not wait until water boils. At 5 minutes, add mussels. 3 minutes later, add shrimp. Boil for 2 1/2 to 3 minutes. Drain immediately.
Serve with plenty of napkins.

Recipe Notes:
Serves 25-30. For different variations, any seafood could be added to the pot.

My Notes:

I don't think it could be much easier for a party planner than choosing a menu that involves only one pot!
We had 10 guests and scaled down the recipe to include 2.5lbs sausage, 3lbs potatoes, 10 ears corn, 3lbs mussels, 3lbs shrimp, and 2.5oz Old Bay. We probably had enough to serve 12-15 people.
We had a smaller pot for our vegetarian friends, with all ingredients except sausage and seafood. Our friend brought veggie sausage, which was a nice addition.
Luckily our friend Eric has a big (16 gallon) pot, and a spoon with a really long handle. Plan on borrowing some large pots if you aren't so lucky!
This was a fun event that will likely become an annual experience.

Menu:
Seafood Boil
Cornbread and Collard Greens, brought by a guest
Peach and Pear Custard Pies, brought by a guest
Beer!

Heirloom Tomato Tart in a Parmesan Crust

2009-09-19T11:25:00.005-05:00

Inspiration:
Heirloom tomatoes from my garden
and
101 Cookbooks

Ingredients:

6 perfect, colorful, medium-sized heirloom tomatoes - washed and sliced 1/6-inch thick
1 t. fine-grain sea salt
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsalted organic butter, well chilled + cut into 1/4-inch cubes
4-ounce chunk of good fresh Parmesan, microplane-grated (you should end up with about 2 cups loosely packed grated cheese. Save any leftover grated cheese for sprinkling on the crusts when they come out of the oven.)
2 T. ice cold water
2T. best quality extra virgin olive oil
1/4 cup slivered basil

Instructions:

Preheat the oven to 350˚F.
Prep the tomatoes:
To avoid a soggy crust later on, you need to rid the tomatoes of some of their liquid. Clear a space on your counter and put down a double layer of absorbent paper towels. Place the tomatoes in a single layer on the paper towels and sprinkle them with about 1 teaspoon fine-grained sea salt. Top the tomatoes with another layer of paper towels and press gently. Let the tomatoes sit here until you are ready to use them.
Make the tart crust(s):
Place both flours, butter, and Parmesan in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, punctuated with pea-sized pieces of butter. With a few more pulses, blend in the 2T of ice water. The dough should stick together when your pinch it between two fingers. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator and chill for 15 minutes.
Bake the tart crust:
Pull the tarts out of the refrigerator and poke each a few times with the tongs of a fork. Cover the tart with a square of aluminum foil and fill generously with pie weights. Place on a baking sheet and slide the tart onto the middle rack in the oven. Bake for 15 minutes, pull the shell out of the oven and very gently peel back and remove the tinfoil containing the pie weights. Place the uncovered tart back in the oven, weight free, and allow to cook for another 10 minutes, or until it is a deep golden brown in color. Remove from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato liquid). Let cool to room temperature before filling.
Assembling the tart: Just before serving, arrange tomato slices in a concentric pattern inside the tart shell. Drizzle with your best quality extra-virgin olive oil, and sprinkle with the slivered basil. Serve at room temperature.

Recipe Notes:
This recipe will make one 9 or 10-inch tart OR five 4 1/2-inch tarts.

My Notes:
WOW! This was fantastic. The tart shell tastes so good-- like a nuttier Parmesan. Make this now, while heirlooms are still in season! It will not be close to as good with pale winter tomatoes.
I used Hungarian Heart and Yellow Pear tomatoes from my garden.
This is perfect for a light lunch. Serve with salad tossed with vinaigrette.

Liz's Rating: 10/10

Moosewood Restaurant's Lower-Fat Macaroni and Cheese

2009-09-07T15:33:00.005-05:00

Inspiration:
Moosewood Restaurant's Low-Fat Favorites Cookbook

Ingredients:

1 1/2 c 1% cottage cheese
1 1/2 c skim milk or buttermilk
1 t dried mustard or 1 T prepared mustard
pinch of cayenne (or more)
1/4 t nutmeg
1/2 t salt
1/4 t ground black pepper
1/4 c grated onions
1 c grated sharp cheddar (4 oz.)
1/2 lb. uncooked elbow macaroni (or other tubular pasta)
2 T finely grated Pecorino or Parmesan cheese
1/4 c bread crumbs

Instructions:

Preheat oven to 375. Prepare square (9 or 10 inch) baking pan with a light spray of oil.
In a blender, combine cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper and puree until smooth. (I used my immersion blender.) In a large bowl, combine pureed mixture with the onions, cheddar and uncooked macaroni. Stir well. Pour macaroni and cheese mixture into the baking pan. Combine the grated Pecoino or Parmesan and bread crumbs and sprinkle over top.
Bake about 45 minutes, until topping is browned and the center is firm.

Serves 4.

Recipe Notes:
Probably no macaroni and cheese could meet the nutritional needs of a heart patient, but this version is a vast improvement healthwise, especially for kids who eat it a lot.

My Notes:
Tim and I have been attempting to eat a little more healthfully-- more fruits and vegetables, less meat, lots of fiber and protein. However, once in awhile you just need some macaroni and cheese. This recipe is really quite delicious considering how much less fat it has than a traditional macaroni and cheese recipe, like Paula Deen's.

Nutritional Information:
Per 10-oz serving: 471 calories, 30.7g protein, 13.2g fat, 55.7g carbohydrates, 7.7g saturated fatty acids, 0.8g polyunsaturated fatty acids, 3.7g monounsaturated fatty acids, 38mg cholesterol, 1008mg sodium, 1.9g total dietary fiber.

Liz's Rating: 9/10
Tim's Rating: 9/10

Peruvian Quinoa Stew

2009-08-16T12:33:00.003-05:00

Inspiration:
Moosewood Restaurant Cooks at Home

Ingredients:

½ cup quinoa
1 cup water
2 cups onions, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
1 celery stalk, chopped
1 carrot, chopped
1 bell pepper, cut into 1-inch pieces
1 cup zucchini, cubed
2 cups undrained tomatoes, canned or fresh
1 cup vegetable stock (or water)
1 teaspoon ground coriander
2 teaspoons ground cumin
½ teaspoon chili powder
2 teaspoons fresh oregano (1 teaspoon if dried)
Pinch of cayenne
Salt, to taste
Optional garnishes: sour cream, chopped cilantro, chopped green onions, and/or cheese

Instructions:
1. Rinse the quinoa in a fine sieve.
2. Place in pot with water and cook, covered, on medium low for 15 minutes until soft. Set aside.
3. While the quinoa cooks, sauté the onions and garlic in a deep pot in oil for 5 minutes on medium heat.
4. Add celery and carrots and cooked another 5 minutes, stirring often.
5. Add the bell peppers, zucchini, tomatoes and water or stock.
6. Stir in cumin, chili powder, ground coriander, cayenne and oregano and simmer for 10-15 minutes until vegetables are tender.
7. Stir cooked quinoa into the stew and add salt to taste.
8. Serve topped with your choice of fresh coriander, grated cheddar and sour cream.

Tim's Rating: 9.5/10 ("Would rate it a 10 if it were spicier.")
Liz's Rating: 9/10

Recipe Notes: Serves 4, or makes 7 8-oz servings.

Nutritional Information (per 8-0z serving):
140 calories, 2.8g protein, 4.7g fat, 22.9g carbohydrate, 52mg sodium, 0mg cholesterol.

Notes: This was one of those meals where I felt like I was getting healthier with every bite.

Beer-Marinated Flank Steak

2009-06-12T06:51:00.001-05:00

Inspiration:
Bon Appétit

Ingredients:

2 1 1/3-pound flank steaks
1 tablespoon dried oregano
2 teaspoons ground cumin
Coarse kosher salt
1/4 cup extra-virgin olive oil
1 1/4 cups thinly sliced green onions (about 6)
1 12-ounce bottle dark beer
1/2 cup Worcestershire sauce
Aji Sauce
Colombian Guacamole

Instructions:

Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. DO AHEAD Can be made 1 day ahead. Keep chilled.
Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve with Aji Sauce and Colombian Guacamole.

Notes:
I thought this was a nice marinade... easy to throw together the night before.

Tim's Rating: 8.5/10
Liz's Rating: 9/10

Columbian Guacamole

2009-06-11T06:56:00.001-05:00

(Columbian Guacamole on right)

Inspiration:
Bon Appétit

Ingredients:

1 large ripe avocado (12 to 13 ounces), peeled, pitted, coarsely chopped
3 tablespoons coarsely chopped fresh cilantro
3 tablespoons coarsely chopped green onion or sweet onion (such as Maui or Vidalia)
2 tablespoons chopped serrano chiles with seeds
1/4 cup (or more) water
2 1/2 tablespoons (or more) fresh lime juice
Coarse kosher salt

Instructions:

Combine avocado, cilantro, green onion, and serrano chiles in processor. Puree until smooth. Add 1/4 cup water and 2 1/2 tablespoons lime juice and process to blend. Add more water by tablespoonfuls as needed and blend until thick but pourable sauce forms.
Transfer to small bowl; season to taste with coarse salt and pepper and more lime juice, if desired. DO AHEAD Can be made 2 hours ahead. Cover and chill.

Notes: I omitted the water and thought the sauce was the right consistency. I will be making this again soon-- as a sauce for fajitas! Don't skimp on the salt.

Tim's Rating: 9/10
Liz's Rating: 9.5/10

Aji Sauce

2009-06-10T18:48:00.004-05:00

Inspiration:
Bon Appétit

Ingredients:

1/2 cup coarsely chopped seeded jalapeño chiles (about 4 large)
1/2 cup coarsely chopped green onions (about 2 large)
1/3 cup coarsely chopped sweet onion (such as Maui or Vidalia)
1/4 cup coarsely chopped fresh cilantro
2 tablespoons (or more) red wine vinegar or fresh lime juice
3/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper

Instructions:

Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and blend until mixture is pourable but some texture still remains.
Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired.
DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

Notes:
This sauce tasted really spicy alone, but it was a delicious accompaniment to grilled meat. Will definitely make again.

Tim's Rating: 9/10
Liz's Rating: 9/10

Rhubarb Streusel Muffins

2009-06-08T06:49:00.000-05:00

Inspiration:
Tim's love of rhubarb and allrecipes.com

Notes:
The recipe is for bread, but it made a perfect dozen of muffins. I baked them about 30 minutes.

Tim's Rating: 10/10
Liz's Rating: 9/10

Vanilla Frozen Custard

2009-06-07T12:41:00.004-05:00

Inspiration:
My Wisconsin upbringing, which involved a lot of frozen custard
as well as
My father-in-law's visit and love of ice cream
and
this recipe from the American Egg Board

Notes: We mixed in some crushed Butterfinger before the second freeze. Delicious! If you haven't tried frozen custard, you must make this.

Tim's Rating: 10/10
Liz's Rating: 10/10

Asparagus, Goat Cheese, and Lemon Pasta

2009-05-22T08:46:00.002-05:00

Inspiration:
Smitten Kitchen and Bon Appétit

Notes:
Whenever Tim needs to work late, I see an opportunity to make a recipe I know he won't enjoy... like a pasta with a creamy goat cheese sauce. This was fantastic, and very quick!

Liz's Rating: 9/10

TWD: Whole Wheat Mango Muffins

2009-05-19T07:41:00.000-05:00

For this week on Tuesdays with Dorie, I modified the Fresh Mango Bread recipe into a whole wheat muffin recipe. They turned out great!

You can find the recipe on Baking with the Boys.

I halved the recipe, which made 8 muffins. I omitted the raisins and used half whole-wheat and half all-purpose flour. I baked them for about 25 minutes. I loved the spices combined with the sweet mango and will definitely make these again!

Liz's Rating: 9/10
Tim's Rating: 8.5/10

Lemon Frittata with Leeks and Goat Cheese

2009-04-24T07:28:00.000-05:00

Inspiration:
Food alla Puttanesca, recipe originally from The Kitchn

Ingredients:

7 eggs
1 Meyer lemon, zested
3 ounces goat cheese
Olive oil
2 large leeks, cut lengthwise and rinsed
1/3 cup Italian parsley, chopped
Salt and fresh ground black pepper

Instructions:

Pre-heat the broiler. In a large bowl, whisk the eggs until slightly bubbly and well-mixed, then stir in the lemon zest. Crumble in the goat cheese.
Heat about a tablespoon of olive oil in a deep skillet over medium heat. It can be cast iron or another metal; just make sure it can go in the oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into half moons. Toss everything into the skillet and cook, stirring frequently, for about ten minutes or until the leeks are softened. Stir in the parsley and cook just until wilted. Remove from the heat and add salt and pepper to taste. Let cool for just a minute or two, then pour the cooked leeks into the bowl with the eggs and stir.
Put the skillet back on the heat and film lightly with just a bit more olive oil. Pour the egg and leek mixture in and cook over medium heat for about 10-15 minutes, or until the frittata has mostly set. Use a spatula to lift up the edges and make sure it's cooking evenly, letting the uncooked eggs run down into the bottom of the pan.
When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and slightly puffy. Remove from the oven and let rest for 5 minutes. Flip out onto a platter and serve immediately.

Notes: I thought this was missing something-- if I make it again, I would add some garlic and maybe some red pepper flakes. I liked the flavors together, but it didn't wow me.

Liz's Rating: 8/10
Tim's Rating: n/a

Pork Chops with Mustard Cream Sauce

2009-04-23T06:17:00.000-05:00

Inspiration:
Food & Wine

Ingredients:

4 (10-ounce) pork rib chops, 1-inch thick
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 shallot, finely chopped
2 tablespoons red wine vinegar or sherry vinegar
1/2 cup veal stock or canned low sodium chicken broth
1/2 cup heavy cream
1 1/2 tablespoons Dijon mustard
1 tablespoon finely chopped flat leaf parsley

Instructions:

Preheat the oven to 400°. Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.
Meanwhile, pour off the fat from the skillet. Add the remaining oil and heat until shimmering. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the vinegar and cook until nearly evaporated, about 1/2 minute. Add the stock and cook until reduced by half, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Add the mustard and parsley. Season with salt and pepper. Transfer the pork to plates and spoon the sauce on top.

Notes: I served the pork chops over sautéed leeks... delicious.

Tim's Rating: 8.5/10
Liz's Rating: 8.5/10

TWD: Chocolate-Orange-Almond Bread Pudding

2009-04-21T07:09:00.002-05:00

This week on Tuesdays with Dorie: Chocolate Bread Pudding!

I had never made bread pudding before and was excited to try it. I am trying to use up items in my pantry since we are moving soon, and I had some orange chocolate that I thought would work well in this recipe. It did! We loved it.

You can find the recipe at A Baking Blog and find links to all of the TWD bakers at the home site.

Tim's Rating: 9.5/10 "Tastes like chocolate French toast!"
Liz's Rating: 9/10

Next week on TWD: Chocolate Cream Tart

Bittman's Ma-Po Tofu

2009-04-19T19:01:00.002-05:00

Inspiration:
The Amazing Race's pit stop in China
and Mark Bittman

Ingredients:

1 tablespoon peanut or other oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon crushed red pepper flakes, plus more to taste
1/4 to 1/2 pound ground pork
1/2 cup chopped scallions, green part only
1/2 cup stock or water
1 pound soft or silken tofu, cut in 1/2-inch cubes
2 tablespoons soy sauce
Salt to taste
Minced cilantro for garnish, optional

Instructions:

Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.

Notes: We are moving in a few weeks, and I am trying to use up items in my freezer and pantry. This recipe fit the bill, as I had ground pork and a lot of rice on hand. Apparently this recipe isn't very authentic (due to the lack of black bean paste and Sichuan peppercorns), but it was quick and tasty. Tim loves the combination of ginger, garlic, and scallions, as do I. Next time I might try a more authentic recipe. Meat lovers may want to use 1 pound of ground pork and 1/2 pound tofu. We used 1/2 teaspoon red chili flakes and didn't find it very spicy.

Tim's Rating: 8.5/10
Liz's Rating: 8/10

Next week on The Amazing Race: China (again). Any suggestions?

Peppery Monterey Jack Pasta Salad

2009-04-17T07:25:00.000-05:00

Inspiration:
Cooking Light

Notes: A great recipe for lunches, summer barbecues, tailgating...

Tim's Rating: 9/10
Liz's Rating: 9/10

Sausage Risotto with Mustard Greens

2009-04-15T20:12:00.003-05:00

Inspiration:
Bon Appétit

Ingredients:

1 bunch dandelion greens, Swiss chard, or mustard greens (12 ounces), tough bottom stems removed, leaves cut into 3/4-inch pieces
4 tablespoons (1/2 stick) butter, divided
1 small onion, chopped
1 large garlic clove, finely chopped
6 ounces mild Italian sausage (about 1 1/2 links), casings removed
2 cups arborio rice (13 to 14 ounces)
1 cup dry white wine
5 cups low-salt chicken broth
3/4 cup (packed) freshly grated Parmesan cheese plus additional for serving

Instructions:

Cook greens in boiling salted water just until wilted, about 1 minute. Drain; cool.
Melt 1 tablespoon butter in large saucepan over medium heat; add onion and garlic. Sauté until onion is translucent, about 5 minutes. Add sausage; sauté until brown, breaking up with spoon, about 3 minutes.
Add rice; stir 1 minute. Add wine; reduce heat to medium-low. Simmer until wine is almost absorbed. Add 1 cup broth. Stir until broth is almost absorbed. Add remaining 4 cups broth by 1/2 cupfuls, allowing broth to be absorbed before adding more. Mix in greens after 10 minutes. Cook until rice is tender and mixture is creamy, 25 minutes total. Mix in cheese and remaining 3 tablespoons butter. Season with salt and pepper.
Serve risotto, passing additional cheese.

Notes: Tim stirred. He says stirring is his best kitchen task, and as we all know, risotto needs some good stirring!

Vegetarian Option: Replace sausage with additional greens or mushrooms and use vegetable broth.

Tim's Rating: 9.5/10
Liz's Rating: 9.5/10

Pad Thai

2009-04-05T06:24:00.000-05:00

Inspiration:
The Amazing Race's second pit stop in Thailand
adapted from a recipe found on allrecipes.com

Ingredients:

1 (8 ounce) package dried flat rice noodles
6 tablespoons fish sauce
1/2 cup fresh lime juice
2 tablespoons white sugar
4 tablespoons oyster sauce
1-2 tablespoons Asian chile pepper sauce (Sriracha, depending on spice tolerance)
1/2 cup chicken stock
1 tablespoon peanut butter
2 tablespoons vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
2 cups bean sprouts

Instructions:

Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, chile sauce, chicken stock and peanut butter. Set aside.
Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Notes: When I lived in Madison, I ate a ton of Pad Thai. I would order it from the Sukho Thai cart on Library Mall for lunch... at least once a week. Tim and I ate at the restaurant many, many times when we were first dating. (Googling it shows they closed in 2007--so sad.) I didn't think it would be this easy to make! Pad Thai traditionalists will note the lack of tamarind paste, but I think the flavor is pretty close to most Pad Thai I have had. These leftovers will make a great lunch.

Vegetarian/Vegan Option: replace the fish sauce with soy sauce, the oyster sauce with vegetarian "oyster" sauce, and the chicken and shrimp with tofu or additional veggies.

Tim's Rating: 10/10 (loved it)
Liz's Rating: 9.5/10

TWD: Coconut Butter Thins

2009-03-31T07:49:00.005-06:00

Inspiration:
Kelly of The Barefoot Kitchen Witch chose this week's recipe and will be posting it on her blog.

These aren't pretty, but they are delicious.

I loved these cookies! They have a shortbread texture with just a hint of coconut and lime. When I make these again (and I will), I will double the lime zest.

These remind me of the World Peace Cookies, which has been my favorite TWD recipe so far. I might try the method used this week with the World Peace Cookies next time; it was much easier than slicing the rolls of frozen dough.

Do any long-time members think I have missed a recipe I'd love that is similar to the World Peace Cookies and these? (I have only been with the group since January.)

Tim's Rating: 9.5/10 ("I don't taste coconut or lime. Oh I taste a little lime. These taste like butter. These are really good.")
Liz's Rating: 9.5/10

Mango and Sticky Rice (Khao Neeo Mamuang)

2009-03-29T08:18:00.005-06:00

Inspiration:
The Amazing Race's pit stop in Thailand
and
allrecipes.com

Ingredients:

1 1/2 cups uncooked short-grain white rice
2 cups water
1 1/2 cups coconut milk
1 cup white sugar
1/2 teaspoon salt
1/2 cup coconut milk
1 tablespoon white sugar
1/4 teaspoon salt
1 tablespoon tapioca starch
3 mangos, peeled and sliced
1 tablespoon toasted sesame seeds

Instructions:

Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

Notes: This is a dish I have enjoyed at many restaurants but never made at home. Now that I know I can make it, I think I need to have a a Thai dinner party! I used arborio rice, but next time I will try sushi or sticky rice. I substituted cornstarch for the tapioca starch, and it worked fine.

Liz's Rating: 9.5/10
Tim's Rating: 10/10

Next week on The Amazing Race: Thailand (again!)

Tim Raves: Hennepin Beer from the Ommegang Brewery

2009-03-26T11:06:00.001-06:00

Tim is obsessed with this beer. He was very very excited to see it at a new local restaurant, and last weekend I found it at our local liquor store just in time for March Madness.

He told me that "this is so good, you should put it on the blog!"

We're off to Vegas for the weekend! I hope everyone is enjoying March Madness and the spring weather.

TWD: Blueberry Crumb Cake

2009-03-24T07:46:00.004-06:00

Inspiration:
Sihan of Befuddlement chose this week's recipe!

I thought it was tasty and not too much of a production. It is definitely a step up from the Betty Crocker Blueberry Streusel Muffins I have so enjoyed over the years. :)

Tim's Rating: 8/10
Liz's Rating: 8/10

Next week on TWD: Coconut Butter Thins

Puffed Rice Crunch

2009-03-22T03:00:00.000-06:00

Inspiration:
The Amazing Race's pit stop in India
and
Food & Wine

Ingredients:

3/4 cup light brown sugar
1 tablespoon fresh lemon juice
2 cups unsweetened puffed rice

Instructions:

Set a 12-by-18-inch sheet of parchment on a large baking sheet and oil the paper. Have a kitchen towel ready.
In a medium saucepan, cook the brown sugar with the lemon juice over moderately high heat, stirring occasionally, until the sugar melts, about 2 minutes. Reduce the heat to low and cook, stirring constantly, until richly browned, 3 to 4 minutes. Working quickly, stir in the puffed rice until coated, then immediately scrape the mixture onto 1 end of the baking sheet.
Fold the paper over the rice, cover with the kitchen towel and roll into a tight 3-inch log. Unwrap and let cool to room temperature, about 15 minutes. Using a serrated knife, gently slice the log crosswise 1/2 inch thick and serve.

Recipe Notes: In India, the chicki wallah (sweets vendor) knows to set up shop near a school: Children find this crunch irresistible.

Click here for a photo of a chicki wallah!

Notes: I had a slight (actually big) problem trying to roll it into a log. I used a silpat instead of parchment paper, which could have been my problem. Taking photos of these wasn't easy either. I'll post a bad photo below this. I am glad I tried this-- many of the recipes I found were more Indian-American recipes, and I wanted to find something that people in India actually eat.
Tim's Rating: 7.5/10
Liz's Rating: 7/10

Next week on The Amazing Race: Thailand!

Pesto alla Anna

2009-03-21T06:36:00.000-06:00

Inspiration:
A Lidia Bastianich recipe, adapted and printed in GQ

Ingredients:

handful of almonds, lightly toasted
bunch of fresh basil
1 large clove garlic
pinch of crushed red-pepper flakes
extra-virgin olive oil
2 handfuls of cherry tomatoes
salt and black pepper
1 pound spaghetti
Parmigiano-Reggiano, grated (for the non-vegans)

Instructions:

Boil water for the pasta, and cook when ready.
Place the almonds, a handful of the basil, the garlic, and red-pepper flakes in a food processor. Process while drizzling in about a half cup of olive oil, until pureed but still chunky.
Add the cherry tomatoes. Process until incorporated. The sauce should look like bolognese--thick and hearty, a yellowish orange. Season to taste with salt and pepper.
Just before pasta is done, scoop out about a cup of cooking water. Drain pasta.
Place sauce in a large serving bowl. Add some of the water (start with just a little) and stir until the sauce is smooth.
Add pasta to the bowl and toss until coated. Let cool a bit, then toss with lots of Parmigiano-Reggiano (if desired).
Taste. Season. Serve. Devour.

Recipe Notes: A bright, bracing alternative to traditional pesto genovese. And as easy a recipe as you'll find, provided you own a food processor.

My Notes: Super easy and flavorful. A nice bright bunch of flavors as spring arrives but the winter produce still fills the grocery store.

Liz's Rating: 8.5/10
Tim's Rating: 9/10

Bourbon Beef Noodle Bowl

2009-03-20T10:42:00.005-06:00

Inspiration:
Cuisine at Home

Ingredients:

1/4 cup bourbon
1/4 cup maple syrup
2 T minced garlic
1/2 t kosher salt
1/2 t black pepper
1/2 boneless beef sirloin steak, sliced into thin bite-sized strips
2 T olive oil, divided
1 1/2 cups sliced onion
14 oz low-sodium beef broth
1 cup water
1 cup cubed sweet potato (about 4 oz.)
1 cup dry egg noodles
2 cups loosely packed spinach
1/4 cup sliced scallions

Instructions:

Combine bourbon, maple syrup, garlic, salt, and pepper in a bowl. Add beef, mixing to coat. Cover and marinate beef 15 minutes or up to 24 hours in the refrigerator. Drain beef through a sieve over a bowl, reserving marinade.
Heat 1 T oil in a saucepan over medium-high heat. Add beef and sauté until browned, about 3 minutes, remove from pan; set aside.
Add remaining 1 T oil and sauté onion for 5 minutes. Stir in reserved marinade, broth, and water. Add sweet potato and bring to a boil. Add noodles; cook until sweet potatoes are tender and noodles are done, about 8 minutes.
Stir in beef and spinach. Cook until spinach is wilted. Garnish each serving with scallions.

Nutritional Information for 1/2 recipe: 622 calories; 23 g total fat (5 g saturated); 77 mg cholesterol; 7 g carb; 1070 mg sodium; 6 g fiber; 29 g protein.

Recipe Notes: Bourbon Beef Noodle Bowl is hard to categorize. It's not Asian, it's not European, and it's not traditional American. It slips into its own box: plain good eatin'. This soup provides a whole meal in one bowl...The beef soup is curiously addictive, with flavors that intrigue your taste buds with every bite. With the first spoonful, the flavors of maple syrup and sweet potatoes seem to predominate, but their sweetness is quickly offset by the savory beef, garlic, and spinach.

My Notes: This recipe FAILED. We couldn't even finish it. The bourbon flavor was so strong, it was incredible (incredibly bad). Cuisine at Home needs a better test kitchen.

I am still posting it for a few reasons:

One thing I don't like about blogging is that it may seem as if I never have a problem with recipes (yeah right). Recipes fail. It happens to everyone, and that is ok.
I think this recipe would be good with just a few modifications: (1) marinate the beef for only 15 minutes (2) discard the marinade instead of adding it with the broth (3) double the amount of beef broth (since the marinade isn't added).

I liked all of the flavors together.. it's unfortunate that the bourbon overpowered all of the other ingredients.

Goat Cheese and Roasted Corn Quesadillas

2009-03-19T06:52:00.001-06:00

Inspiration:
Cooking Light

I love quesadillas. I make them a lot, especially when I don't feel like cooking or have leftover ingredients sitting in my fridge.

I found this recipe and had all of the ingredients on hand. It was a nice, quick lunch that I could enjoy while my non-goat-cheese-loving husband was working on a weekend afternoon.

I substituted canola oil for the cooking spray and used frozen corn kernels since we don't have fresh available this time of year. I would not suggest using flour tortillas (too gummy); corn tortillas are best for any non-burrito recipe!

Liz's Rating: 9/10

TWD: Lemon French Yogurt Cake

2009-03-17T07:44:00.002-06:00

Inspiration:
Liliana of My Cookbook Addiction chose this week's recipe and will be posting it on her blog.

I skipped the optional marmalade glaze because I didn't want it to be too sticky. It was a simple, delicious bread, sort of like a lemon pound cake. It would be a nice thing to take to a friend's home or to serve to overnight guests.

This was easy to make. I used a dark metal pan, and my loaf didn't seem to rise as much as others. It was also done earlier than the recipe described.

I am a little late posting this because... I am lazy. I baked this on Sunday but didn't get the photo uploaded in time. Whoops!

Tim's Rating: 8.5/10
Liz's Rating: 8/10

Next week on TWD: Blueberry Crumb Cake (!)

Siberian Spicy Garlic Cheese (Pikantny Syr)

2009-03-15T12:04:00.000-06:00

Inspiration:
The Amazing Race's second Russian pit stop
and
this recipe from grouprecipes.com

Ingredients:

1/2 pound (8 ounces) medium-sharp white cheddar cheese, finely shredded

1/2 pound (8 ounces) Emmentaler cheese, (Gruyere)finely shredded

1/4 cup pure sour cream (containing no additives)

1/4 cup full-fat mayonnaise

8 to 10 large garlic cloves, put through a garlic press

1/2 teaspoon ground cayenne pepper or hot paprika (optional)

1/4 teaspoon salt

Instructions:

Toss the shredded cheeses by hand in a large bowl.

Mix together the sour cream, mayonnaise, pressed garlic, hot pepper (optional), and salt in a small bowl, then add to the cheese, stirring to mix well.

Cover and refrigerate at least 4 hours (and preferably overnight) to let the flavors meld.

Let the cheese mixture come to room temperature before serving. Use as a stuffing for small firm ripe tomatoes or cherry tomatoes, as a topping for baked potatoes, or as a spread for dark bread.

Recipe Notes:
Called pikantny syr (spicy cheese) in Russian, this is a popular appetizer in Siberia and the Russian Far East. In restaurants it is usually served as a stuffing for ripe red tomatoes, or as a spread for chewy-textured Russian bread. The combination of cheeses used in this recipe approximates the taste of the cheese used in Asian Russia. Plenty of garlic provides the kick; you can also add some cayenne pepper to make the cheese even hotter. Russians make this dish by putting all the ingredients through a meat grinder--but you can shred the cheese by hand or even use a food processor.

My Notes: I only used 4 cloves of garlic, and it is still very garlicky! I liked this spread on toast points. (We were out of crackers.) It would also be delicious melted on top of chicken breast... which I may try with the leftovers!

Tim's Rating: 8/10 ("Too garlicky for me.")
Liz's Rating: 8/10

Spiced Lentil Tacos

2009-03-13T07:09:00.001-06:00

Inspiration:
SELF Magazine

Ingredients:

1 tablespoon olive oil
1 cup finely chopped onion
1 clove garlic, chopped
1/2 teaspoon salt
1 cup dried brown lentils, rinsed
1 package (2.25 oz) taco seasoning
2 1/2 cups vegetable broth
1/2 cup fat-free sour cream
1 chipotle chile in adobo sauce, finely chopped (use half for less heat)
2 teaspoons adobo sauce
8 taco shells
1 1/4 cups shredded lettuce
1 cup chopped tomato
1/2 cup shredded reduced-fat (2 percent) cheddar

Instructions:

Heat oil in a large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping tsp sour cream mixture, lettuce, tomato and cheese.

Note: I only use full-fat dairy, so I substituted in regular sour cream and cheese. I left the recipe as-is to reflect the nutritional info below.

Nutritional Info:
249 calories per 2 tacos, 7.1 g fat (1.9 g saturated), 37.1 g carbs, 9.7 g fiber, 11.5 g protein

Liz's Rating: 8.5/10
Tim's Rating: 9/10 ("Not as good as beef tacos, still good.")

Ham and Egg Fried Rice

2009-03-12T07:12:00.000-06:00

Inspiration:
Cooking Light

Ingredients:

4 cups cold cooked long-grain rice
1 1/2 tablespoons canola oil
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 cup thinly horizontally sliced green beans
3/4 cup diced ham (about 4 ounces)
1/4 cup low-sodium soy sauce
2 1/2 teaspoons dark sesame oil
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/4 cup (1-inch) slices green onions

Instructions:

Break up rice with hands to remove large clumps, if necessary.
Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add 1 1/2 cups onion and garlic to wok; stir-fry 1 minute or until onion begins to brown. Add beans and ham; stir-fry 2 minutes or until ham begins to brown.
Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in soy sauce, sesame oil, and black pepper. Push rice mixture up sides of wok. Pour eggs in open space in center of wok; cook 30 seconds or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.

Notes: I made this for us to take to work; it made four portions.

Vegetarian option: Replace ham with broccoli and/or mushrooms

Nutritional Information

Calories: 397 (29% from fat)
Fat: 12.8g (sat 2.3g,mono 5.4g,poly 3.2g)
Protein: 14.5g
Carbohydrate: 54.5g
Fiber: 2.8g
Cholesterol: 121mg
Iron: 3.3mg
Sodium: 868mg
Calcium: 57mg

Tim's Rating: 8/10
Liz's Rating: 8/10

Product Rave: Coriander Chutney

2009-03-11T07:19:00.001-06:00

Please get yourself to an Indian grocery and find this. If you love cilantro, you will LOVE this coriander chutney. It's got some heat to it and is wonderful spread on naan!

TWD: Lemon Curd Custard

2009-03-10T07:42:00.002-06:00

Inspiration:
Bridget, one of my favorite food bloggers, chose this week's recipe. She will post the recipe on her blog today.

I halved the recipe and filled three ramekins. I added one clove to the milk along with the lemon zest, which gave it a nice flavor.

The texture of this custard is like flan. I am not a huge fan of flan. If you are, I highly suggest you try this recipe!

Tim's Rating: 6/10 ("It has nothing to do with you. I didn't like the consistency.")
Liz's Rating: 6.5/10 (due to flan-like texture)

Lavash

2009-03-09T07:27:00.002-06:00

Inspiration:
When I saw these on Lindsay's blog, I knew I had to try them. Then Tim and I went to her home, and he had some. "You made these?" He was shocked and impressed, which made Lindsay and I laugh a little. Lindsay gave him a bag to take home, and he ate all of them by the time we got home. So, I made him some more today.
Recipe adapted from Bread Baker's Apprentice

Ingredients:

1.5 cups bread flour
1/2 teaspoon salt
1/2 teaspoon instant yeast
1 tablespoon honey
1 tablespoon canola oil
1/3 to 1/2 cup room temperature water
one egg white, lightly beaten with 1t water
coarse salt
spices (I used dill, cumin, caraway, and rosemary)

Instructions:

Stir the flour, salt yeast, honey and oil together.
While continuing to stir, slowly add the water into the dry ingredients. Stir until the dough gathers into a ball.
Lightly flour the counter top and knead the dough for 10 minutes. You will know the dough is ready when it stretches thin without breaking. (Do the windowpane test.)
Spray a bowl with oil and swirl the dough to coat with oil. Cover the bowl with plastic wrap and let rise for 90 minutes -- the dough should double in size.
Preheat the oven to 350 degrees F.
Lightly oil the counter top. Place dough on the oiled surface and sprinkle with flour. Roll the dough out until its paper thin. It should be at least 12" x 15".
Place dough on a parchment lined baking sheet.
Using a pastry brush, thinly coat the dough with the egg wash. Sprinkle coarse salt and any spices you would like onto the dough.
If you would like pre-cut crackers, use a pizza cutter and cut the desired shapes - the crackers will break even once removed from the oven.
Bake the crackers for 15-20 minutes, when the crackers are evenly browned.

Notes: I didn't roll the dough as thinly as I should have. I still like the result, but Tim prefers Lindsay's crunchy crackers. She used whole wheat flour, which I will try next time. (I am currently out.)

Tim's Rating: 9/10
Liz's Rating: 9/10

Russian Ground Chicken Cutlets (Kotlety Pozharskie)

2009-03-08T16:00:00.005-06:00

Inspiration:
The Amazing Race's pit stop in Russia
and
russianfoods.com

Ingredients:

1/4 c milk
2 lb chicken breasts, boned & skinned
5 ea white bread slices
1/4 lb unsalted butter
3/4 ts salt
1/2 ts white pepper
2 c dried bread crumbs
10 tb unsalted butter

Instructions:

Put 5 bread slices in a bowl and pour in the milk. Soak the bread for 15 minutes. Squeeze the bread dry being careful not to tear it up.
Grind the chicken fine then combine with the bread slices. Gradually beat in the 1/4 lb of butter that you have softened, along with the salt & pepper, until the mixture is smooth.
Make 6 patties from this mixture. Roll them in the bread crumbs coating them completely.
Take the 10 tablespoons of butter and clarify them in large skillet over a low heat. Remove from heat and allow to sit for 3 minutes so the whey will settle out. Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet. Place over a medium- high heat and when hot fry the patties
for approx. 5-6 minutes per side or until done to suit your taste.
Serve at once, pour remaining butter over the patties. Very good with a dollop of plain yogurt or sour cream on each patty.

Notes: Wow. I was not expecting to love this recipe as much as I did. I used one pound of local ground chicken breast from my co-op, made my own breadcrumbs from white bread, and otherwise followed the (halved) recipe. I will definitely be making this again! I think it would be wonderful in a Chicken Parmigiana-type meal.

Liz's Rating: 9.5/10
Tim's Rating: 9.5/10

TWD: Mini Chocolate Armagnac Cakes

2009-03-03T07:39:00.006-06:00

Inspiration:
Lyb of And Then I Do The Dishes chose the Chocolate Armagnac Cake and will be posting the recipe.

After discussing this recipe with Bridget, I decided to only prepare one third of the recipe and fill as many ramekins as necessary... which ended up being two. I decided not to glaze them, but I would do so if I were making the cake for a group. I enjoyed making this recipe-- it was definitely different than any chocolate cakes I have made before! I loved the moist texture.

The recipe had a few different options; I went with the ground walnuts, prunes, and brandy.

Tim's Rating: 8.5/10
Liz's Rating : 8.5/10

Next week on TWD: Lemon Cup Custard

Blood Orange Sorbet

2009-03-02T07:36:00.002-06:00

Inspiration:
A suggestion from my friend Lindsay
and
A recipe from David Lebovitz

Ingredients:

2 cups blood orange juice (8 oranges for me)
1/2 cup granulated sugar

Instructions:

Put the sugar in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is completely dissolved.
Stir the sugar back into the reserved blood orange juice.
Chill thoroughly, then freeze in your ice cream maker.

Notes: Awesome. Fresh. Gorgeous. Tasty.

Tim's Rating: 9.5/10
Liz's Rating: 10/10

Romanian Bean Soup with Bacon and Chard (Ciorba de Fasole)

2009-03-01T14:44:00.000-06:00

Inspiration:
The Amazing Race's third pit stop: Romania
and this recipe for Ciorba de Fasole.

Ingredients:

1/2 pound dry haricot, pinto or butter beans
6 pieces of bacon, sliced into 1-inch widths
2 litres water
1 bunch Swiss chard
2 egg yolks
1/2 cup sour cream
1 T vinegar
salt and pepper
small bunch dill
crusty bread, for serving

Instructions:

Soak the beans in cold water for 3-4 hours.
At the end of the soaking time, cube the bacon. Drain the beans and put them in the saucepan with the bacon. (Make sure there will be plenty of room for the beans to expand.) Pour the water over. Bring to the boil, skim, and turn the heat down. Simmer the beans for 1 1/2 - 2 hours, until soft. More time may be needed...keep checking the beans.
Shred the lettuce or other greenery and stir into the soup when the beans are soft. Cook for another 10-15 minutes.
Mash the beans a little to thicken the soup. Mix egg yolks, cream and vinegar together, and stir into the hot soup. Season. Chop the dill finely and scatter it over the soup.
Serve with bread.

Notes: When I started to make this, I thought, oh it's just another bean and bacon soup. But I knew I was wrong as soon as I stirred in the sour cream, egg yolk, and vinegar. I really enjoyed the chard with the other flavors. It's an interesting recipe, and I am glad I tried it.

Vegetarian Option: Omit the bacon.

Liz's Rating: 8/10
Tim's Rating: TBD

Italian Dinner Party

2009-03-01T13:43:00.003-06:00

A successful gathering last night! Here's what we served:

Apéritif:
Venetian Spritz (made by Tim)

Appetizers:
Antipasti Platter:

Salami
Prosciutto
Roasted Red Pepper
Chunks of Ricotta Salata
Fresh Mozzarella
No-Knead Bread

Dinner:
Chicken Saltimbocca
Lemon Spaghetti
Roasted Asparagus
Red Wine
Sparkling Water

Dessert:
Tiramisu Ice Cream
Dorie's Chocolate Almond Biscotti (pictured)
Blood Orange Sorbet
Candied Orange Peels
Espresso
Limoncello

African Pineapple Peanut Stew

2009-02-27T06:53:00.002-06:00

Inspiration:
Moosewood Restaurant Cooks at Home Even though I own this cookbook, I didn't notice the recipe until I saw it on Food alla Puttanesca!

Ingredients:

1 cup chopped onions
2 garlic cloves, minced or pressed
1 tablespoon vegetable oil
1 bunch kale or Swiss chard (4 cups sliced)
2 cups undrained canned crushed pineapple (20-ounce can)
1/2 cup peanut butter
1 tablespoon hot pepper sauce (we used Sriracha), plus more to taste
1/4 cup chopped fresh cilantro
salt to taste
crushed skinless peanuts, to garnish
chopped cilantro, to garnish
hot brown or white rice, couscous, or quinoa

Instructions:

In a covered saucepan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions sauté, wash the kale or Swiss chard. Remove and discard the large stems. Slice the leaves crosswise into 1-inch-thick slices.
Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, hot sauce, and cilantro and simmer for 5 minutes. Add salt to taste, and serve over rice, garnishing with peanuts and additional cilantro.

Nutritional Information per 8 ounce serving: 225 calories, 7.4g protein, 12g fat, 25.7g carbohydrate, 169mg sodium, 0mg cholesterol.

My Notes: A great vegan recipe. I loved the contrast of textures with the crunchy peanuts and the stew and rice.

Tim's Rating: 9/10 "Weird but good" (Yes, this is Tim's second "weird" comment in a row.)
Liz's Rating: 9/10

Umbrian Lentil Stew with Olive-Oil Fried Eggs

2009-02-26T07:09:00.002-06:00

Inspiration:
Food & Wine

Ingredients:

2 tablespoons extra-virgin olive oil, plus more for frying
2 ounces thinly sliced prosciutto, finely chopped
1 small carrot, coarsely chopped
1 small celery rib, coarsely chopped
1/2 small onion, finely diced
1 large garlic clove, minced
1 1/2 teaspoons tomato paste
1/2 pound Umbrian lentils or green lentils (1 1/4 cups)
1 quart low-sodium chicken broth
Salt and freshly ground pepper
4 large eggs
12 arugula leaves
Parmigiano-Reggiano cheese and aged balsamic vinegar, for serving

Instructions:

In a saucepan, heat the 2 tablespoons of oil; add the prosciutto and cook over low heat until the fat has rendered.
In a food processor, finely chop the carrot and celery. Add the vegetables to the saucepan along with the onion and garlic and cook, stirring, until the vegetables are softened, 7 minutes. Add the tomato paste and stir over moderately high heat until shiny, 1 minute. Add the lentils and 2 1/2 cups of the broth and bring to a boil. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, 25 minutes. Add 1 more cup of the broth and continue simmering until absorbed, 10 minutes. Add the remaining 1/2 cup of broth and simmer until the lentils are tender and suspended in a creamy sauce, 10 minutes longer. Season with salt and pepper.
In a large nonstick skillet, heat a thin film of olive oil. Crack the eggs into the skillet, season with salt and cook over moderately high heat until the edges are golden, the whites are just set and the yolks are still runny. Spoon the lentils into shallow bowls and top with the eggs and arugula. Grate the cheese over the eggs and drizzle with balsamic vinegar. Serve right away.

My notes: I substituted spinach for the arugula since I already had some. Don't forget the balsamic or the parmesan-- they add a lot of flavor. I didn't think that the lentils tasted any creamier than the usual preparation, but I did really enjoy this dish.

Vegetarian Option: Omit the prosciutto and sauté vegetables in olive oil instead.

Tim's Rating: 8.5/10 "Weird. I like the egg. I love the egg. The egg makes this."
Liz's Rating: 8.5/10

Split-Pea Supper with Rye Bread Croutons

2009-02-25T07:09:00.001-06:00

Inspiration:
A Cuisine at Home recipe I ripped out of my Mom's magazine

Ingredients:

2 strips thick-sliced bacon, chopped
1 cup diced onion (about 1 half of a medium onion)
1/2 cup diced carrot (about 1 medium)
1/2 cup diced celery (1 large stalk)
1/2 tsp caraway seeds
2 1/2 cups water
2 1/2 cups low-sodium chicken broth
1 cup dried split peas, rinsed and picked through
1 cup frozen peas
2 teaspoons Worcestershire or Pickapeppa Sauce
salt and pepper to taste
2 slices rye bread, cubed
1 T unsalted butter
1 T minced fresh parsley

Instructions:

Sauté bacon in a large saucepan over medium-high heat. Once bacon is crisp, remove it to drain on paper-towel lined plate. Reserve 1 Tbsp drippings in pan.
Add onion, carrot, celery, and caraway seeds; sauté until onion is softened, about 3 minutes.
Stir in water, broth, and split peas. Bring to a boil; reduce heat, and simmer until peas begin to soften and break down, about 40 minutes. Stir in frozen peas and Worcestershire or Pickapeppa sauce. Return soup to a boil. Season soup with salt and pepper.
Toast bread cubes in a nonstick pan over medium-low head, tossing often. When cubes are crisp and slightly golden, add butter and cook until cubes are golden brown. Top each serving of soup with reserved bacon, parsley, and croutons.

Nutritional Information for one-half of the recipe:
687 calories; 21g total fat (7g saturated); 26mg cholesterol; 89g carbohydrates; 656mg sodium; 33g fiber; 41g protein

Recipe Notes:
Split peas continue to absorb moisture after cooking. If this soup has to sit awhile or be reheated, stir in a bit more water or broth to thin it out again.

My Notes:
Very good-- possibly the best split pea soup I've had. I loved the addition of the caraway seeds, the frozen peas, and the rye croutons. I ate half of the recipe and saved the remaining bacon and croutons in an airtight container. When Tim reheats the soup, he can add the reserved toppings along with a little broth or water.

Vegetarian Option: Omit bacon. Sauté vegetables in olive oil instead of bacon drippings, and use vegetarian or vegan broth and Worcestershire sauce.

Tim's Rating: 8.5/10
Liz's Rating: 9/10

TWD: Caramel Crunch Bars

2009-02-24T07:36:00.004-06:00

Inspiration:
Whitney from What's Left on The Table chose this recipe and will be posting it. I was excited to make it, as Tim loves toffee. It was pretty easy to prepare, especially since I have a stand mixer. I have no complaints-- easy and tasty! I did use an 8*11 pan instead of a 9*13, and I was glad I did.

Tim's Rating: 9.5/10
Liz's Rating: 8.5/10

Next week on TWD: Chocolate Armagnac Cake

Lunch Ideas

2009-02-23T15:47:00.006-06:00

Are you in a lunch rut?

Tim takes his lunch to work everyday, as he doesn't have time to leave the pharmacy to purchase lunch. I try to take my lunch every day unless I have plans with my friends or colleagues.

Tim loves sandwiches! Here are a few sandwich ideas to mix things up:

Vegetarian Sandwiches:

hummus with shredded veggies (carrots, bell peppers, cucumbers)
cucumber, cream cheese, and dill
brie with sliced apples or pears
fresh mozzarella with roasted red peppers, pesto, or sun-dried tomatoes
Tomato Sandwich with Basil Mayonnaise
Egg Salad with Radishes and Scallions

Meat Sandwiches:

roast beef, cheddar, dill mustard
chicken or turkey, mayonnaise mixed with dill and onion/garlic powder
salami, pickles, cream cheese or mustard
Cuban (roast pork, ham, mustard, pickles)
leftover steak with caramelized onions, blue cheese, and arugula

I cannot deal with daily sandwiches; I get sick of them.

I love pasta salad, however. It's easy to make a large pasta salad on the weekend or a weeknight, and you'll usually get 4-6 portions out of one big batch.

Pasta Salads:

Chicken Gorgonzola Pasta Salad
Pasta Salad with Tomatoes, Arugula, Pine Nuts, and Herbs
Southwestern Chili-Mac Salad
Cherry Chicken Pasta Salad
tuna, sharp cheddar cheese chunks, celery, mayonnaise, mustard, dill, garlic powder (pictured)

Rice/Grain/Bread Salads:

Other Salads:

Snacks:

homemade hummus (including varieties like Taco Hummus or Black Bean Hummus) with veggies and/or pita
hardboiled eggs
roasted unsalted almonds
cucumber with cream cheese
celery sticks with peanut butter and raisins
string cheese
wasabi peas

If you have a microwave at work, you may want to check out some soup recipes, too!

What are your favorite bring-your-own lunches and snacks? I am always looking for new ideas!

Liptauer Cheese

2009-02-22T18:34:00.003-06:00

Inspiration:
The Amazing Race's pit stop in Austria, and a recipe from Nigella Lawson.

I think this recipe, seen on Sherry's blog, was one of the first five recipes I "starred" when I started reading food blogs. (Sadly, Sherry passed away in July, 2008.)

I was thinking I'd make it for book club, but I never got around to it. When researching Austrian recipes, I saw Liptauer cheese referenced and knew it was finally time.

Ingredients:

18 ounces cream cheese
2-1/4 cups cottage cheese
4-5 tablespoons capers
8 cornichons, chopped
3 teaspoons paprika
Pinch of salt
Good grating of black pepper
2 teaspoons caraway seeds
2 teaspoons French mustard

1-quart mold or bowl

For drizzling over:

1-2 tablespoons flavorless vegetable oil
Fat pinch of paprika

Instructions:

Beat the two cheeses together until they are smooth, and then add all the other ingredients. Mix everything together well, and then turn into a small bowl with a capacity of approximately 1 quart, lined with plastic wrap for easier unmolding later. Smooth the top with a spatula and cover with the overhanging plastic wrap. Place it in the refrigerator to set.
When it has become cold enough to turn out—a few hours should do it—unwrap the folded-over plastic wrap on top, place a plate over the now uncovered bowl, turn it the other way out and unmold. Pull the plastic wrap off and drizzle over a rust-red ooze, made by mixing the oil with a pinch of paprika.
Serve this with bread or poppy-seed-sprinkled bagels, gherkins, and, if you like, some chopped red onions.

Notes: I was surprised by how much I enjoyed this recipe, and Tim enjoyed the leftovers! I used Penzey's Hungarian Half-Sharp Paprika, and it gave the spread a little kick.

Tim's Rating: 9.5/10
Liz's Rating: 9/10