I've learned a lot from Rachel Ray. When I was on bedrest with Lucas, I think I watched her every day. She is pretty annoying on tv, but her recipes are great for kids, healthy, and usually made with stuff you have around. I got a new cookbook of hers for Christmas and have been slowly cooking my way through it. There have been some real winners with the kids, but since I haven't had time to blog, they will have to be added later. Tonight, I made this smoky black bean and rice 'stoup' (thicker than a soup, thinner than a stew) and the kids ate it up with nice bread for dipping. What was great about it is that it was really just a little chopping and then opening a few cans, yet it still felt relatively healthy and it packed a lot of flavor. Her recipes say they serve 4, but I can feed all of us plus have 2-3 lunch leftovers covered with the portion sizes.
Smoky Black Bean and Rice Stoup (Rachel Ray)
Timing - 30 minutes
Ingredients
2 T extra virgin olive oil
3 bacon slices, chopped
1 bay leaf
2 celery ribs, chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 cup frozen corn kernels
2 (15 ounce) cans black beans
1 T ground coriander
1 T chili powder
1.5 t ground cumin
1 T Worcestershire sauce
2 t hot sauce
salt and pepper
1 (15 ounce) can diced fire roasted tomatoes
1 (8 oz) can tomato sauce
1 quart chicken stock
1 cup white rice
How to Make
Heat a medium soup pot over medium high heat. Add the olive oil, and when hot, cook the bacon until the fat is rendered, about 3-4 minutes. Add the bay leaf, celery, onion and garlic and cook another 3-4 minutes until the vegetables start to soften. Add the corn and one can of beans with their liquid. Drain the other can and then have half of the can of beans to the soup and mash the other half to a paste before adding to the soup.
Season the vegetables and beans with the seasonings, Worcestershire, and hot sauce. Season the mixture with salt and pepper to taste. Stir in the tomatoes, tomato sauce and stock. Cover the pot and bring the soup to a boil.
When the soup boils, add the rice and cook, uncovered, over a rolling simmer, for about 20 minutes, or until the rice is cooked, stirring often to present it from sticking.
Serve with cheese and green onions and more hot sauce, if you like.
Serves 4 (with plenty of lunch leftovers)
Thursday, February 18, 2010
Mini Meatball Sandies (Giada De Laurentiis)
I was inspired this week by Giada De Laurentiis baby's first birthday party show that I had DVR'd. I tried the pasta recipe she made, which wasn't a total hit at my house, but I also tried these mini meatball 'sandies' which everyone loved. The only substitution I made was bread crumbs instead of corn flakes because that is what I had. The sandies were quick and easy and of course 'mini' which was pretty fun for the kids. I served them with some baby carrots to round it out and dinner was on in twenty minutes. These would also be great for adults at a cocktail party.
Mini Meatball Sandies (Giada De Laurentiis)
Timing - 20 minutes
Ingredients
1/2 cup bread crumbs
1 T chopped fresh parsley
1 egg, lightly beaten
1/2 T olive oil
1 T ketchup, plus more for serving
2 T grated Romano cheese
salt and pepper
1/2 lb lean ground beef
12 mini Hawaiin rolls
How to Make
Put and oven rack in the center of the oven and preheat to 375 degrees. Line a baking sheet with parchment paper.
In a bowl, stir together everything but the meat. When it's combined, add the meat and mix gently with your hands. Roll into 12 mini meatballs. Arrange the meatballs on the baking sheet and bake for 15 minutes. Let cool for 5 minutes, serve on the buns with extra ketchup.
Makes 12 sandies
Mini Meatball Sandies (Giada De Laurentiis)
Timing - 20 minutes
Ingredients
1/2 cup bread crumbs
1 T chopped fresh parsley
1 egg, lightly beaten
1/2 T olive oil
1 T ketchup, plus more for serving
2 T grated Romano cheese
salt and pepper
1/2 lb lean ground beef
12 mini Hawaiin rolls
How to Make
Put and oven rack in the center of the oven and preheat to 375 degrees. Line a baking sheet with parchment paper.
In a bowl, stir together everything but the meat. When it's combined, add the meat and mix gently with your hands. Roll into 12 mini meatballs. Arrange the meatballs on the baking sheet and bake for 15 minutes. Let cool for 5 minutes, serve on the buns with extra ketchup.
Makes 12 sandies
Wednesday, October 14, 2009
Little Star Pasta with Fall Vegetables (or "Accidental" fall pasta)
Some times accidents in the kitchen make the best meals. This week, I set out to make a fall vegetable soup that was something like what I had seen in a magazine. I decided to add pasta to make it a little more substantial, but when I had a low pasta to liquid ratio, it ended up cooking more like a risotto. All of the liquid was absorbed and I had a super flavorful and healthy dish that could have fed a huge crowd. There were at least 10 servings, if I had to guess. I used De Cecco "Stellette" pasta, which are tiny stars, so the kids found them fun to eat. I was also able to incorporate a lot of vegetables. My kids didn't eat the greens, but they dug the carrots, tomatoes, and butternut squash.
Little Star Pasta with Fall Vegetables (or "Accidental" fall pasta)
Timing - 40 minutes
Ingredients
2 T extra virgin olive oil
1 onion, chopped
3 carrots, chopped
2 cloves garlic, minced
4 sprigs fresh thyme
2.5 cups butternut squash, cut into 1/2 inch dice
1/2 t allspice
pinch of cayenne pepper
2 teaspoons kosher salt
1 can diced tomatoes, with their juice (14.5 oz)
6 cups low sodium chicken stock
1 bunch kale, chopped
1 can cannelini beans, drained
1 lb stellette pasta (orzo might also work)
How to Make
Heat the oil in a large soup pan or dutch oven with a lid over medium-high heat. Saute the carrots and onion for about 6 minutes until they are starting to soften. Add the garlic and stir for about one minute.
Stir in the thyme, squash, allspice, cayenne, salt, tomatoes and stock. Bring to a boil and then simmer 10 minutes with the lid closed.
Add the kale and cook, uncovered for 3 minutes. Add the beans and pasta and stir and then cook for about 8 minutes more. Turn off the heat and let any remaining liquid absorb into the pasta.
Serves 8-10 (I am guessing - but it probably could serve that many)
Little Star Pasta with Fall Vegetables (or "Accidental" fall pasta)
Timing - 40 minutes
Ingredients
2 T extra virgin olive oil
1 onion, chopped
3 carrots, chopped
2 cloves garlic, minced
4 sprigs fresh thyme
2.5 cups butternut squash, cut into 1/2 inch dice
1/2 t allspice
pinch of cayenne pepper
2 teaspoons kosher salt
1 can diced tomatoes, with their juice (14.5 oz)
6 cups low sodium chicken stock
1 bunch kale, chopped
1 can cannelini beans, drained
1 lb stellette pasta (orzo might also work)
How to Make
Heat the oil in a large soup pan or dutch oven with a lid over medium-high heat. Saute the carrots and onion for about 6 minutes until they are starting to soften. Add the garlic and stir for about one minute.
Stir in the thyme, squash, allspice, cayenne, salt, tomatoes and stock. Bring to a boil and then simmer 10 minutes with the lid closed.
Add the kale and cook, uncovered for 3 minutes. Add the beans and pasta and stir and then cook for about 8 minutes more. Turn off the heat and let any remaining liquid absorb into the pasta.
Serves 8-10 (I am guessing - but it probably could serve that many)
Tuesday, September 29, 2009
Orzo with Shrimp, Squash, Feta and Mint
I have been watching a new show on the food network called "5 ingredient fix." I am not sure how I feel about the host, but the recipes have all been great. This recipe was inspired by something I saw on the show, but I added a few things to make it more of a main course versus a side dish. It was a quick 20 minutes to get this on the table and the kids and Dan ate it up with not a single complaint, even about 'the green stuff.'
Orzo with Shrimp, Squash, Feta and Mint
Timing -20 minutes
Ingredients
2 T olive oil
2 T butter
2 cups orzo
1 small shallot, thinly sliced
2 cloves garlic, minced
3/4 lb peeled and deveined shrimp
2 small yellow squash, chopped into bite-sized pieced
1/3 cup fresh mint, chopped
3 oz feta, crumbled
How to Make -
Make the pasta according to package directions (about 10 minutes). Before draining, take about 3/4 cup of the pasta water out for the sauce.
Heat one tablespoon each of butter and olive oil in a large skillet over medium-high heat. Sprinkle a generous amount of salt and pepper on the shrimp and saute about two minutes per side. The shrimp should be mostly cooked, but remove them from the pan and set aside before they are totally done.
Add the remaining butter and oil to the pan and saute the shallot for about 5 minutes until soft and starting to brown. Add the garlic and cook for about 30 more seconds. Add the squash, season with salt, and cook about 3 minutes until tender. Toss in the shrimp, orzo and mint and stir constantly while slowly adding the pasta water to make a sauce. Take the pan off the heat and add the crumbled feta.
Serves 4
Orzo with Shrimp, Squash, Feta and Mint
Timing -20 minutes
Ingredients
2 T olive oil
2 T butter
2 cups orzo
1 small shallot, thinly sliced
2 cloves garlic, minced
3/4 lb peeled and deveined shrimp
2 small yellow squash, chopped into bite-sized pieced
1/3 cup fresh mint, chopped
3 oz feta, crumbled
How to Make -
Make the pasta according to package directions (about 10 minutes). Before draining, take about 3/4 cup of the pasta water out for the sauce.
Heat one tablespoon each of butter and olive oil in a large skillet over medium-high heat. Sprinkle a generous amount of salt and pepper on the shrimp and saute about two minutes per side. The shrimp should be mostly cooked, but remove them from the pan and set aside before they are totally done.
Add the remaining butter and oil to the pan and saute the shallot for about 5 minutes until soft and starting to brown. Add the garlic and cook for about 30 more seconds. Add the squash, season with salt, and cook about 3 minutes until tender. Toss in the shrimp, orzo and mint and stir constantly while slowly adding the pasta water to make a sauce. Take the pan off the heat and add the crumbled feta.
Serves 4
Pulled Pork Sandwiches (Good Housekeeping October 2009)
I have a love/hate relationship with the crock pot. I love the idea of it, but I dislike the fact that almost everything you cook in it has the same mushy texture and sometimes overcooked flavor. So, when I do find something that works well in the crock, I rejoice. This was just the case the with the Good Housekeeping recipe I found this month. I pretty much made it as is, but I reinvented the coleslaw to be more like what they put on the fried chicken sandwiches at Bakesale Betty in Oakland.
SIDE NOTE: If you are EVER in Oakland for any reason, you must must must make a stop at Bakesale Betty for this fried chicken sandwich - or anything, really. They make them so fast and put this crazy jalapeno coleslaw on them that I swear I dream about. Their desserts are also divine, as is their frozen lemonade.
But I digress...back to the task at hand. Try the pulled pork, with my coleslaw substitution. It's great on a Monday. You can prepare the meat with spices and the sauce the night before, so all you have to do is throw the sauce in and turn it on in the morning. Come home from work on Monday night and voila...dinner (not to mention enough leftovers for a second meal!)
Pulled Pork Sandwiches (adapted from Good Housekeeping Magazine, October
2009)
Timing - 10 hours and 30 minutes (30 minutes prep time)
Ingredients -
2 T smoked paprika
1 T mustard powder
1/4 cup packed dark brown sugar
1 T packed dark brown sugar
Salt and pepper
4 lbs boneless, untrimmed pork shoulder blade roast (Boston butt)
3/4 cup cider vinegar
1/2 cup ketchup
2 teaspoon crushed red pepper
3 tablespoon light mayonnaise
1 small head napa cabbage, sliced thinly
1 large jalapeno, seeded and finely chopped
16 soft white hamburger buns, lightly toasted
How to Make
In 5- to 6-quart slow-cooker bowl, combine paprika, mustard powder, 1/4 cup brown sugar, 1 teaspoon salt, and 1 tablespoon freshly ground black pepper. Add pork and rub mixture all over meat. Arrange pork in single layer in slow-cooker bowl, fat side up.
In medium bowl, whisk vinegar, ketchup, red pepper, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and remaining 1 tablespoon brown sugar. Pour 1/3 cup sauce into large bowl; cover and refrigerate. Pour 1 cup water and remaining sauce into slow-cooker bowl. Cover slow cooker with lid, and cook 8 to 10 hours, or until meat is fork-tender.
Carefully transfer meat to large bowl; remove fat and skin and discard. Using two forks, shred meat into small pieces. Carefully pour sauce from slow cooker into fat separator. Pour half of sauce over meat and pour remaining sauce into gravy boat. Discard fat.
When ready to serve, remove reserved sauce from refrigerator; with fork, whisk in mayonnaise. Add to cabbage and jalapeno, and toss until well combined. Divide meat among bottoms of buns; top with coleslaw, then tops of buns. Serve with reserved sauce on the side.
Serves 16 (or so it says...I think more like 10-12)
SIDE NOTE: If you are EVER in Oakland for any reason, you must must must make a stop at Bakesale Betty for this fried chicken sandwich - or anything, really. They make them so fast and put this crazy jalapeno coleslaw on them that I swear I dream about. Their desserts are also divine, as is their frozen lemonade.
But I digress...back to the task at hand. Try the pulled pork, with my coleslaw substitution. It's great on a Monday. You can prepare the meat with spices and the sauce the night before, so all you have to do is throw the sauce in and turn it on in the morning. Come home from work on Monday night and voila...dinner (not to mention enough leftovers for a second meal!)
Pulled Pork Sandwiches (adapted from Good Housekeeping Magazine, October
2009)
Timing - 10 hours and 30 minutes (30 minutes prep time)
Ingredients -
2 T smoked paprika
1 T mustard powder
1/4 cup packed dark brown sugar
1 T packed dark brown sugar
Salt and pepper
4 lbs boneless, untrimmed pork shoulder blade roast (Boston butt)
3/4 cup cider vinegar
1/2 cup ketchup
2 teaspoon crushed red pepper
3 tablespoon light mayonnaise
1 small head napa cabbage, sliced thinly
1 large jalapeno, seeded and finely chopped
16 soft white hamburger buns, lightly toasted
How to Make
In 5- to 6-quart slow-cooker bowl, combine paprika, mustard powder, 1/4 cup brown sugar, 1 teaspoon salt, and 1 tablespoon freshly ground black pepper. Add pork and rub mixture all over meat. Arrange pork in single layer in slow-cooker bowl, fat side up.
In medium bowl, whisk vinegar, ketchup, red pepper, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and remaining 1 tablespoon brown sugar. Pour 1/3 cup sauce into large bowl; cover and refrigerate. Pour 1 cup water and remaining sauce into slow-cooker bowl. Cover slow cooker with lid, and cook 8 to 10 hours, or until meat is fork-tender.
Carefully transfer meat to large bowl; remove fat and skin and discard. Using two forks, shred meat into small pieces. Carefully pour sauce from slow cooker into fat separator. Pour half of sauce over meat and pour remaining sauce into gravy boat. Discard fat.
When ready to serve, remove reserved sauce from refrigerator; with fork, whisk in mayonnaise. Add to cabbage and jalapeno, and toss until well combined. Divide meat among bottoms of buns; top with coleslaw, then tops of buns. Serve with reserved sauce on the side.
Serves 16 (or so it says...I think more like 10-12)
Sunday, September 13, 2009
Lime-and Honey-Glazed Salmon with Basmati and Broccolini (Bon Appetit)
It's been a while since I posted. I have still been cooking up a storm, but I have been leaning in to repeat recipes way more with crazy work, kid and life schedules. I couldn't pass this one up though because the recipe was a big hit, really pretty, and made in one dish. I am pasting the recipe exactly how I found it in this month (October 2009) issue of Bon Appetit. I didn't change a thing and it was remarkably easy, super healthy, and fancy enough for any guest. I hope to add some more recipes this week...
Lime-and Honey-Glazed Salmon with Basmati and Broccolini
Timing - 55 minutes total (35 minutes active time)
Ingredients
1/4 cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
3/4 cup sliced shallots (about 3 large)
1 1/2 cups basmati rice (9 to 10 ounces)
3 1/4 cups (or more) low-salt chicken broth
4 5-to 6-ounce skinless salmon fillets
1 bunch broccolini, bottom inch trimmed, stalks separated if necessary
How to Make
Lime-and Honey-Glazed Salmon with Basmati and Broccolini
Timing - 55 minutes total (35 minutes active time)
Ingredients
1/4 cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
3/4 cup sliced shallots (about 3 large)
1 1/2 cups basmati rice (9 to 10 ounces)
3 1/4 cups (or more) low-salt chicken broth
4 5-to 6-ounce skinless salmon fillets
1 bunch broccolini, bottom inch trimmed, stalks separated if necessary
How to Make
Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside. Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).
Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.
Serves 4
Monday, July 20, 2009
White Chili
I am realizing that this is probably the third chili recipe that I've posted, but I felt compelled because Lucas said it was the 'best ever.' I really like a one-pot meal and I love to make it on Sunday night for Monday. Tonight I went to the gym after work and came home to a great meal that just had to be reheated. This recipe is adapted from what I saw Giada De Laurentiis making on Food Network over the weekend. It was nice for summer because it used corn and wasn't super heavy. I used frozen, but you could certainly use fresh. The cannelini beans are light and creamy as well.
White Chili (adapted from Giada De Laurentiis)
Timing - one hour
Ingredients
2 T olive oil
1 onion, chopped
4 cloves garlic, chopped
3 T chili powder
1.5 T cumin
1 T dried oregano
1 T fennel seeds
1.5 lbs ground turkey or chicken
3 T flour
2 cans cannelini beans, rinsed and drained
1.5 cups frozen corn (or fresh)
1 quart chicken stock
How to Make
Heat oil in a dutch oven over medium-high heat. Saute onion for about 2 minutes, until soft, and then add garlic and saute for another minute. Stir in herbs and cook another minute, until fragrant. Add the ground turkey and cook until nicely browned.
Stir in the flour and cook for one minute. Add the beans, corn and stock and bring to a boil. Turn down to low simmer and cook for 50 minutes. Serve with shredded cheddar cheese and hot sauce if you like.
Serves 6
White Chili (adapted from Giada De Laurentiis)
Timing - one hour
Ingredients
2 T olive oil
1 onion, chopped
4 cloves garlic, chopped
3 T chili powder
1.5 T cumin
1 T dried oregano
1 T fennel seeds
1.5 lbs ground turkey or chicken
3 T flour
2 cans cannelini beans, rinsed and drained
1.5 cups frozen corn (or fresh)
1 quart chicken stock
How to Make
Heat oil in a dutch oven over medium-high heat. Saute onion for about 2 minutes, until soft, and then add garlic and saute for another minute. Stir in herbs and cook another minute, until fragrant. Add the ground turkey and cook until nicely browned.
Stir in the flour and cook for one minute. Add the beans, corn and stock and bring to a boil. Turn down to low simmer and cook for 50 minutes. Serve with shredded cheddar cheese and hot sauce if you like.
Serves 6
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