Roasted carrot soup

Cook’s Illustrated

Ingredients
1 1/2 pounds carrots (about 8 medium), peeled and sliced 1/2 inch thick
1 medium onion , halved and sliced 1/2 inch thick
2 teaspoons vegetable oil
1/2 tsp. salt (or more if your veg. broth is unsalted)
3 garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1/4 cup dry white wine
1 bay leaf
3 cups low-sodium vegetable broth
1/2 cups half-and-half
Ground black pepper

Instructions

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the carrots, onion, 1 teaspoon of the oil, and 1/2 teaspoon salt on a rimmed baking sheet and then spread in an even layer. Roast until the vegetables are well browned and softened, stirring occasionally, 25 to 30 minutes.
2. Transfer the roasted vegetables to a large saucepan. Add the remaining 1 teaspoon oil, cover, and cook over medium-low heat, stirring often, until the carrots soften further, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and bay leaf; cook until the wine has reduced by half, about 1 minute. Add the broth. Bring to a boil over medium-high heat; cover, reduce the heat to medium-low and simmer until the soup is flavorful, about 5 minutes.
3. Puree the mixture in a blender (or food processor) until smooth, and return to a clean saucepan. Add the half-and-half and warm over low heat until hot, about 3 minutes. Season with salt and pepper to taste. (The soup can be refrigerated in an airtight container for up to 4 days. Warm over low heat until hot; do not boil.)

SIMPLIFIED: I simplified this by doing it just like I make the roasted squash soup - i just added the whole garlic cloves about half way through cooking and dumped it all into the blender after it had cooled with the broth.

Tokyo Turnip Recipe

Steamed Tokyo turnips are a simple, delicate side dish. This recipe from Cal Peternell -- cafe co-chef at Chez Panisse in Berkeley, California -- originally appeared in "In the Green Kitchen," by Alice Waters.

Serves 4

* 2 bunches Tokyo turnips with greens
* Coarse salt, unsalted butter, olive oil, vinegar, soy sauce, or lemon juice, for serving

Directions

1. Separate turnips and greens. Rinse turnips and wash greens. Remove any yellow or damaged leaves and discard. Quarter both turnips and greens.
2. Place a steamer basket in a saucepan with a tight-fitting lid; add enough water so that it reaches a depth of about 1/2 inch. Bring water to a boil over high heat. Add turnips and greens to steamer basket, cover, and cook until tender, 5 to 8 minutes. Serve with desired toppings.

Citrus Tilapia

Yield: Makes 4 servings
Active Time: Prep Time: 15 minutes or less
Total Time: Total Time: 30 minutes or less
ingredients
2 tablespoons all-purpose flour
Salt and freshly ground black pepper

1 pound tilapia fillets
1 tablespoon olive oil
1 tablespoon butter
1/2 cup freshly squeezed orange juice or high-quality store-bought orange juice
1 lemon, zested and juiced
1/2 teaspoon grated fresh ginger
preparation

1. On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour.

2. In a large skillet over medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside.

3. Add the orange juice, 2 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add lemon zest or more lemon juice if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through.

Source Information
Reprinted, with permission, from the American Cancer Society. Jeanne Besser, Kristina Ratley, Sheri Knecht, and Michele Szafranski, What to Eat During Cancer Treatment: 101 Great-Tasting, Family-Friendly Recipes to Help You Cope (Atlanta, GA: American Cancer Society, 2009).

nutritional information Per serving: 200 calories, 9 g total fat, 7 g total carbohydrate, 0 g dietary fiber, 3 g sugars, 23 g protein, 55 mg sodium
Nutritional analysis provided by Other


Read More http://www.epicurious.com/recipes/food/printerfriendly/Citrus-Tilapia-356149#ixzz19RU65SeH

Tokyo Turnip Recipe

Steamed Tokyo turnips are a simple, delicate side dish. This recipe from Cal Peternell -- cafe co-chef at Chez Panisse in Berkeley, California -- originally appeared in "In the Green Kitchen," by Alice Waters.

Serves 4

* 2 bunches Tokyo turnips with greens
* Coarse salt, unsalted butter, olive oil, vinegar, soy sauce, or lemon juice, for serving

Directions

1. Separate turnips and greens. Rinse turnips and wash greens. Remove any yellow or damaged leaves and discard. Quarter both turnips and greens.
2. Place a steamer basket in a saucepan with a tight-fitting lid; add enough water so that it reaches a depth of about 1/2 inch. Bring water to a boil over high heat. Add turnips and greens to steamer basket, cover, and cook until tender, 5 to 8 minutes. Serve with desired toppings.

Field Salad With Oranges, Roasted Beets & Feta

2 Beets (about 1/2 pound)
1/2 teaspoon grated orange rind
6 cups gourmet salad greens
1 cup orange sections
1/4 cup crumbled feta or blue cheese
1/4 cup fresh orange juice
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon Dijon mustard

Preheat oven to 425. Leave root and 1 inch of stem on beets; scrub with brush. Place beets on a baking sheet lined with foil; bake at 425 for 45 minutes or until tender. Cool slightly. Peel beets; cut into 8 wedges. Combine rind, greens, orange sections and feta in a large bowl. Combine juices, pepper, oil, salt and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates. Top with beets.

From FARM FRESH TO YOU website.

Parmesan-Crusted Chicken With Leeks and Apples

2-1/2            cups coarsely chopped & peeled apples                       

1-2/3            cups thinly sliced leek

1/4            cup grated Parmesan cheese                                   

1            teaspoon sugar

4            (4-oz) skinned, boned chicken breast halves           

2            tablespoons all-purpose flour

1            teaspoon butter           

1/2            teaspoon salt, divided

1            (16-oz) can chicken broth           

1/8            teaspoon black pepper

1/8            teaspoon dried rosemary           

3/4            cup apple juice

4            cups hot cooked wild rice mix           

1/3            cup whipping cream

                                   

           

Heat a skillet with cooking spray over medium-high heat until hot. Add apple, leek & sugar; saute 12 mins or until browned. Remove from pan; set aside. Combine cheese, flour, 1/4 tsp. salt & pepper in a dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat; add chicken. Saute 4 mins on each side or until chicken is done. Remove chicken from pan, keep warm. Add juice & broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1-1/2 cups. Add cream; reduce heat & cook 5 mins. Stir in reserved apple mixture, rosemary & 1/4 tsp. salt; cook 2 mins. Spoon rice onto 4 plates; top with chicken & sauce. (507 cals.; 12.6 g. fat; 35.8 g. prot.)

From FARM FRESH TO YOU website: http://info3.farmfreshtoyou.com/index.php?cmd=RE&groupsize=20&skip=20&mode=more&page=search&i=leek

Pasta with Leeks and Lemon Recipe

Adapted from Cooking New American, by the Editors of Fine Cooking (Taunton Press, 2004).

INGREDIENTS
3 tablespoons olive oil
2 cups well-rinsed sliced leeks, white and pale green parts only
1 tablespoon lemon zest
Juice of 1/2 lemon
3/4 cup walnuts, coarsely chopped and lightly toasted
salt and freshly-ground black pepper, to taste
1 pound dried linguine


1. Bring a large pot of salted water to a boil.
2. In a heavy-bottomed skillet, heat the olive oil and add the leeks and a little salt. Cook, stirring, until leeks are coated with oil, then cover and continue to cook until tender but not browned, about 10 minutes.
3. Cook the pasta until al dente. Reserve 1 cup of the cooking water, then drain pasta. Add pasta to the skillet, along with half of the reserved cooking water. Stir in the lemon zest and juice, then season abundantly with black pepper. Heat gently for a few minutes, adding more cooking water if needed to thin. Add walnuts, taste and add more salt or pepper if needed, and serve immediately.
Serves 4.

Read more: http://www.care2.com/greenliving/pasta-with-leeks-and-lemon-recipe.html#ixzz19R3WEipN

Easy Provençal Lamb

Epicurious | October 2010

by Ina Garten
Barefoot Contessa How Easy Is That? Fabulous Recipes and Easy Tips

HG note: I made this in a slow cooker but you need to get a smaller leg of lamb, trimmed and tied. I added wine for a little more juice - not sure if you need it or not but we were leaving it for 10 hours on high so I wanted to be sure. The meat just fell off the bone. Oh yah, I added parsnips and carrots and they tasted great. Although, if we had been home it would've tasted better if we had added them at hour eight instead of cooking them the whole time. Yield: Makes 8 1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied 1/2 cup Dijon mustard 3 tablespoons chopped garlic (9 cloves), divided 1 tablespoon chopped fresh rosemary leaves 1 tablespoon balsamic vinegar Kosher salt and freshly ground black pepper 3 pounds ripe red tomatoes, cored and 1-inch diced 1/2 cup good olive oil 1/2 cup good honey (see note), divided 1 large Spanish onion, sliced 4 sprigs fresh thyme 2 sprigs fresh rosemary Note: You'll want to use a liquid—rather than a solid—honey for this recipe so it can be drizzled on the lamb. Preheat the oven to 450 degrees. Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb. Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 1 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey. Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Easy-Proven-al-Lamb-360869#ixzz195Rnt45d

Hearty Cabbage & Kielbasa Stew

Preparation time: 5-10 minutes
Cooking time: 8 hours on Low setting or 4 hours on High setting

Ingredients:

• 1 head of cabbage, coarsely chopped
• 900g (2 lbs.) potato, peeled and cubed
• 900g (2 lbs.) sliced carrots
• 900g (2 lbs.) cooked kielbasa
• ½ teaspoon dried basil, crushed
• ½ teaspoon dried thyme, crushed
• ½ teaspoon ground black pepper
• 1 litre chicken broth

Steps:

1. Combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.
2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

Makes 4 or 5 servings.

Mexican Enchilada Soup

Preparation time: 10 minutes  

Cooking time: Low 6 hours

• 2 boneless, skinless chicken breasts, cut into bite-size pieces
• 280g (10 oz.) can cream of chicken soup
• 280g (10 oz.) can green enchilada sauce
• 110g (4 oz.) can chopped green chiles
• 1 cup chicken broth
• 220g (8 oz.) package cream cheese, cut into small cubes, softened
• chopped cilantro
• Chopped green onions
• Tortilla chips

Steps:

1. Combine all ingredients except for cream cheese, cilantro, green onions and tortilla chips in slow cooker. Cook on Low setting for 6 hours.
2. Add cream cheese and stir until smooth and blended
3. Serve over tortilla chips, and garnish with chopped cilantro and green onions on top.

HG comment: Delicious soup! I used a salsa verde instead of enchilada sauce and it was very very good.  The salsa and chilis we used were hot so if you want a more mild soup use more mild chilis. The cream cheese sounds strange, but it really works. We used a low-fat and it worked just fine. It is kind of like a chiliquiles soup. Yummy!

Roasted Romanesco

• 1 head Romanesco, carefully broken into florets

• 1 1/2 Tbs olive oil

• 1/2 tsp coarse sea salt

• 1/2 tsp pepper

           

Instructions

Preheat oven to 375 degrees. Toss florets with olive oil so everything is coated evenly. Spread florets on a baking sheet and sprinkle with salt and pepper. Roast for approximately 45 minutes, stirring every 15 minutes, or until undersides of florets appear golden and caramelized.

Parmesan-Crusted Chicken With Leeks and Appl

2-1/2      cups coarsely chopped & peeled apples                     

1-2/3      cups thinly sliced leek

1/4         cup grated Parmesan cheese                                   

1            teaspoon sugar

4            (4-oz) skinned, boned chicken breast halves           

2            tablespoons all-purpose flour

1            teaspoon butter           

1/2         teaspoon salt, divided

1            (16-oz) can chicken broth           

1/8         teaspoon black pepper

1/8         teaspoon dried rosemary           

3/4         cup apple juice

4            cups hot cooked wild rice mix           

1/3         cup whipping cream

                                   

           

Heat a skillet with cooking spray over medium-high heat until hot. Add apple, leek & sugar; saute 12 mins or until browned. Remove from pan; set aside. Combine cheese, flour, 1/4 tsp. salt & pepper in a dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat; add chicken. Saute 4 mins on each side or until chicken is done. Remove chicken from pan, keep warm. Add juice & broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1-1/2 cups. Add cream; reduce heat & cook 5 mins. Stir in reserved apple mixture, rosemary & 1/4 tsp. salt; cook 2 mins. Spoon rice onto 4 plates; top with chicken & sauce. (507 cals.; 12.6 g. fat; 35.8 g. prot.)

I am serving this with Roasted Romanesco!

Carnitas in a Slow Cooker

Ingredients

• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon crumbled dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 (4 pound) boneless pork shoulder roast
• 2 bay leaves
• 2 cups chicken broth

Directions

1. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
2. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat

Reviewer note (not mine): As the aroma of this wafted through the house I just knew we were in for something good and boy, were we! I doubled the amount of spices but left out the cinnamon, and used 4 big cloves of minced, fresh garlic instead of the garlic powder. I cut the roast into large chunks so the spices could penetrate the meat better and it worked like a charm. Finally, to make these more authentic, after shredding the meat into smaller chunks I spread it out in a thin layer on a cookie sheet and baked it in a 400 degree oven about 20 minutes, just long enough to crisp the exterior of the meat. Great on it's own, but in a tortilla with a little of the "Avocado Salad with Bacon and Sour Cream" this was just over the top good. The meat was tender and perfectly seasoned, keeping in mind, however, that I doubled up on the spices. We are looking forward to having the leftovers again tomorrow night!

Toasted Israeli Couscous with Pine Nuts and Parsley

I made this dish, sort of. I added peas and zucchini as well as mint (I was serving it with lamb). It is a great replacement for any rice dish and a more healthy grain (I think). Trader Joe's sells Israeli Couscous (bigger beads than regular couscous). There are also instructions on the package. I did like the pine nuts but I am partial to nuts!

5 tablespoons butter, divided
2/3 cup pine nuts (about 3 1/2 ounces)
2/3 cup finely chopped shallots
3 cups (16 ounces) Israeli toasted couscous
1 large cinnamon stick
2 fresh or dried bay leaves
3 3/4 cups canned low-salt chicken broth
1 teaspoon salt
1/2 cup minced fresh Italian parsley

Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.

Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

http://www.epicurious.com/recipes/food/views/231300

Cheese Update

So my Mom took the cheese challenge. We are not sure the logistics of how we will work the process but I was eager and found myself in San Francisco. So I dove in. Buying some of the Cheesemonger's recommendations from Rainbow Grocery.

Humbolt Fog
Cowgirl Red Hawk
Tomme Font Ash
Teleme

My word, did I ever get a lesson in cheese! These were indescribable really. Each one unique and completely different. My best take home, besides where to buy these cheeses, was how vast and different the cheese terrain is. I also had a great lesson in the unique cheese right by the rind, which for these cheeses was much more creamy and well for lack of a better word delicious.

My new favorite cheese is Cowgirl Creamery Red Hawk. Jimmy's favorite was the Humboldt Ash.

No more brie for my guests. Cowgirl is a new staple.

I did learn how ill equipped I am to describe cheese. I appreciated so much more the Cheesemonger's great descriptions throughout his book of the cheese he was attempting to transmit through those pages.  So sorry I can't provide much more detail. Find a local cheese station and try some local cheese. You won't be disappointed!

Summer Bean Salad with Toasted Walnuts and Pecorino Fresco

Dressing:
1 tablespoon minced shallot
4 1/2 teaspoons Sherry wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon walnut oil

Salad:
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
8 ounces haricots verts, trimmed
8 cups (packed) torn frisée leaves
1/4 cup walnuts, toasted, chopped
2 teaspoons fresh savory leaves or fresh thyme leaves
2 ounces semi-firm sheep's-milk cheese (such as pecorino fresco), shaved with vegetable peeler

Ingredient info:
Buy pecorino fresco at cheese shops and online at murrayscheese.com. Manchego cheese is a good substitute.

For dressing:
Whisk shallot, vinegar, and mustard in small bowl. Gradually whisk in both oils. Season dressing with salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using salad.

For salad:
Cook green beans in large pot of boiling salted water just until crisp-tender, 3 to 4 minutes. Using slotted spoon, transfer beans to colander; rinse with cold water. Cook wax beans and haricots verts separately in same pot of boiling salted water, 3 to 4 minutes for wax beans and 2 to 3 minutes for haricots verts. Transfer to colander; rinse with cold water. DO AHEAD:Can be made 1 day ahead. Wrap green beans, wax beans, and haricots verts separately in paper towels. Enclose in resealable plastic bag and chill.

Combine all beans and frisée in large bowl. Toss with dressing. Transfer salad to serving platter; sprinkle with walnuts, herbs, and pepper. Top with cheese.

Cheesemonger: A Life on the Wedge

I decided I could cross-blog this post since it was a book about cheese that has inspired me to do a cheesexploration. Any one want to join me? We could try each of these cheeses together and discuss. It would be a lot of fun! Anyone up for the cheese challenge?

http://readonlymode.blogspot.com/

Easy Crusty Pizza

Easy Crusty Pizza

This is an old favorite but I noticed it was not posted on the blog. This recipe makes a great crusty pizza, you can choose to make it thin or thick.  For a great change on the toppings, try olive oil, sausage and broccoli chopped up fine with just a dash of cheese on the top. This recipe is easy and only has to rise about 45 - 60 minutes.

Thin Crusty Pizza

Makes 2 12" pizzas

 Dough:

1 1/4 tsp instant yeast

1 cup water, room temperature

1 3/4 cups unbleached flour

1 cup cake flour (I never use this because i don't have any-i just use regular flour)

1 1/2 tsp table salt

2 tsp sugar

Topping:

1 28 oz can diced tomatoes

1/2 tsp sugar

1 small garlic clove

1/4 cup chopped basil

8 oz fresh mozerella (we use regular mozerella to cut costs)

2 tsps olive oil

FOR THE CRUST

Adjust oven rack to lowest position set pizza stone on oven rack, and heat oven to 500 degrees. In liquid measuring cup, whisk yeast into water to dissolve.

In food processor fitted with metal blade, process flours, salt, and sugar until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms satiny, sticky ball that clears sides of work bowl, 1 1/2 to 2 minutes. (If after a minute dough is sticky and clings to blade, add 1 to 2 tablespoons flour and continue processing. If dough appears dry and crumbly, add 1 to 2 tablespoons water and process until dough forms ball).

Divide dough in half and shape into smooth, tight balls. Place on floured counter or baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray and let rise until doubled in volume about 1 hour.

FOR THE TOPPING

In clean bowl of food processor, process tomatoes until crushed, two or three 1 second pulses. Transfer tomatoes to fine mesh strainer set over bowl and let drain at least 30 mins, stirring occassionally to release liquids. Just before shaping pizza rounds, combine drained tomatoes, sugar, garlic (if using), 1 T basil and 1/4 tsp salt in bowl.

TO SHAPE AND COOK PIZZAS

When dough balls have doubled in size, dust dough liberally with four and transfer balls to well-floured work surface. ess one ball into 8-inch disk (sort of a trial and error process - i just do it on a large cutting board and use that as my paddle to transfer to the stone in the oven). Using flattened palms, gently stretch disk into 12 inch circle, working along outer edge and giving disk quarter turns. They suggest using a pizza paddle, but who has one on hand? I just move it directly from the cutting board to the stone. It starts cooking as soon as it hits that stone so transfer gingerly. Spread thin layer of tomato topping (about 1/2 cup) over dough with rubber spatula, leaving 1/2 inch border around edge. I just cook it until it looks done, the recipe says to cook for 5 minutes and then add the cheese. Do what you feel is best. They recommend adding the rest of the basil after it is cooked on top along with salt and olive oil.

Repeat steps to make second pizza.

Asian Green Beans and Pork

Hands-on time: 25 mins.
Total prep time: 25 mins.
Yield: Makes 4 servings

Ingredients
1 pound of lean ground pork, beef or turkey
6 tablespoons of soy sauce
1/4 cup of rice wine or dry sherry
1 tablespoon of sugar
1 large garlic clove minced, about 1 1/2 teaspoons
1 1/2 teaspoons of finely grated fresh ginger (use a Microplane)
2/3 cup of canned chicken broth
1 tablespoon of rice vinegar
1 tablespoon of cornstarch
1 teaspoon of toasted sesame oil
1 pound of green beans, trimmed
3 tablespoons of vegetable oil

Kosher salt and freshly milled black pepper

Directions

Combine the ground pork with three tablespoons of the soy sauce, three tablespoons of the wine, one teaspoon of the sugar, the garlic and ginger.

Combine the broth, the vinegar, cornstarch and sesame oil with the remaining three tablespoons of the soy sauce, one tablespoon wine and two teaspoons sugar.

Preheat the boiler to high.

Toss the green beans with two tablespoons of the vegetable oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange the beans in one layer on a rimmed baking sheet and broil 4 inches from the heat source, turning occasionally, for 10 minutes to 12 minutes or until golden brown and tender.

Meanwhile, heat the remaining tablespoon of vegetable oil in a large skillet over high heat until hot; reduce the heat to medium, add the pork mixture, and cook, stirring until it is no longer pink, three to four minutes.

Add the broth mixture and cook for two minutes.

Add the green beans and stir until they are coated with the sauce.

From the website:
http://abcnews.go.com/GMA/Diet/story?id=1452941

Another Lovely Night at the Grill

- Posted using BlogPress from my iPhone

Grilling

Jimmy grilled breakfast this morning and dinner tonight! Pork ribs marinated in maple syrup, apple cider vinegar, salt and pepper. The coals were at 250 degrees when he put them on (still warm from the morning) and he slow cooks them for hours. We will eat them with grilled corn. Check out the amazing egg grill cart!


- Posted using BlogPress from my iPhone

Artichoke and Eggplant Panini

Gourmet | May 2009
by Melissa Roberts

1 (6 1/2-ounces) jar marinated artichokes, drained and chopped
2 tablespoons mayonnaise
1 tablespoon drained capers
1 small garlic clove
1 (3/4-pound) eggplant
5 tablespoons olive oil, divided
1 (1-pound) round loaf Italian bread, 8 (1/3-inch-thick) slices cut from middle
1/4 pound Fontina (preferably Italian), thinly sliced
preparation

Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure .

Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.

Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.

Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.

Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.

Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.

Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.

HG Note: I didn't grill the eggplant but cooked it over a pan. The outcome was delicious although smashing the panini was a little challenging with the soft eggplant and yummy artichoke spread. Maybe it would work better in a pita? Very delicious.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Artichoke-and-Eggplant-Panini-352791#ixzz0iNy3hqiL

Pineapple-Glazed Chicken with Jalapeño Salsa

Pineapple-Glazed Chicken with Jalapeño Salsa
Bon Appétit | March 2010

by Jill Dupleix

Yield: Makes 4 servings
ingredients
1/4 cup pineapple juice
2 tablespoons (packed) brown sugar
1 tablespoon yellow mustard
3/4 cup 1/4-inch cubes fresh pineapple
3 tablespoons finely diced red bell pepper
3 tablespoons chopped fresh cilantro
1 1/2 tablespoons finely chopped red onion
1 1/2 tablespoons canned sliced jalapeño chiles, drained, coarsely chopped
4 boneless chicken breast halves with skin (1 3/4 pounds total)
preparation

Preheat oven to 400°F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.

Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.

Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.

Spoon salsa over chicken and serve.

**I made this over the stove by pounding the chicken and lightly coating in flour then putting in a pan until cooked on both sides, then adding the glaze. It seemed quicker and was delicious. I served this with rice and green beans sauteed in sesame oil and garlic. Great dish! I even enjoyed the pineapple based salsa (pretty good for a picky eater)! The jalapenos were not hot (i took the seeds out) and I spiced it up a little with red pepper flakes in the glaze. Unique flavors.

nutritional information Per serving: 344.1 kcal calories, 31.1 % calories from fat, 11.9 g fat, 3.2 g saturated fat, 120.0 mg cholesterol, 14.0 g carbohydrates, 1.0 g dietary fiber, 11.7 g total sugars, 13.0 g net carbohydrates, 43.7 g protein Nutritional analysis provided by Bon Appétit

Read More http://www.epicurious.com/recipes/food/printerfriendly/Pineapple-Glazed-Chicken-with-Jalapeno-Salsa-357391#ixzz0iHxch0eU

Orange Port Medallions

American Heart Association Cookbook

Juice of 2 oranges
2 1/2 tablespoons fresh lemon juice
2 tabelspoons all-fruit orange marmalade
2 tablespoons minced fresh parsley
1 tablespoon cornstarch (i omitted)
2 teaspoons toasted sesame oil
3/4 teaspoon prepared white horseradish

1/2 teaspoon ground cinnamon
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

1 pound pork tenderloin
4 medium green onions (green and white parts) thinly sliced
4 large sprigs of fresh parsley (optional)

In a small bowl, whisk together the sauce ingredients. Set aside.

Discard all the visible fat and the silver skin from the pork. Cut the pork into 1/2 inch thick slices. Put the pork slices between sheets of plastic wrap. Flatten the pork lightly with the flat side of a meat mallett or with a rolling pin, hamburger press or tortilla press.

Heat a large nonstick skillet over medium-high heat. Brown the pork quickly, about 2 minutes on each side.

Stir in the green onions. Cook for 1 minute, or until tender.

Stir in the sauce. Cook for 2 to 3 minutes, or until thickened, stirring constantly.

To serve, place the medallions and sauce on a serving platter. Garnish with parsley.

Note: I served this with broccolini and salad. It was a great dish and pretty simple to cook.

Rice Sticks with Asian Vegetables (Pad Thai)

From the New American Heart Association Cookbook 2004

8 oz flat rice sticks (rice-flour noodles)
2 tablespoons lime juice
1 tablespoon sugar
2 teaspoons fish sauce or low-salt soy sauce
10 oz package of light, firm tofu (I substituted with chicken)
1 teaspoon acceptable vegetable oil
1/2 teaspoon crushed red pepper flakes
2 medium garlic cloves, minced
4 medium stalks bok choy, stems and leaves thinly sliced
1 cup fresh snap peas, trimmed
2 large carrots cut into matchstick size strips
1 tablespoon dry cherry (optional)
2 medium green onions (recipe says optional, I say mandatory)
2 tablespoons chopped peanuts (optional, I say mandatory)
Lime wedges
Cilantro

The recipe actually calls for 1/2 cup of corn too, but I have never seen that in a Vietnamese dish and did not like the sound of it. As you can see, I am very particular about my Vietnamese food. I appreciate and love the blend of all the diverse flavors without having to blend them all together (for instance in a french sauce). I love and appreciate the lime wedges and fresh cilantro.

Put the noodles in a large bowl with enough hot tap water to cover by 1 inch. Cover the bowl with plastic wrap and let the noodles soak for 15 to 20 minutes.

Meanwhile, stir together the lime juice, sugar and fish sauce (or soy sauce). Set aside.

Heat a large nonstick skillet (I use a regular one) on medium-high heat. Cook the tofu or chicken. If it is tofu cook for 2 - 3 minutes. Transfer to a bowl.

Pour the oil into the skillet and swirl to coat the bottom. Cook the red pepper flakes and garlic for 10 seconds.

Add the bok choy, peas, corn and carrot. Cook for 1 to 2 minutes, or until tender-crisp, stirring occasionally.

Drain the noodles. Stir the noodles, tofu, lime juice mixture and sherry into the skillet. Cook for 2 to 3 minutes, or until the noodles are warmed through, stirring occasionally (noodles will get mushy if overcooked).

To serve, arrange the noodle mixture on a serving platter and garnish with remaining optional ingredients.

Lemon-Cayenne Chicken

From the New American Heart Association Cookbook 2004

4 boneless skinless chicken breasts
1/2 cup flour
3/4 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons water
1 tablespoon light margarine (i use butter!)
1 teaspoon fresh lemon juice
2 tablespoons finely chopped fresh parsley

Discard all the visible fat from the chicken. Put the chicken with the smooth side up between two pieces of plastic wrap. Using a tortilla press (or a mallet or rolling pin) lightly flatten the chicken to a thickness of 1/4 inch, being careful not to tear the meat.

In a shallow bowl, stir together the flour, paprika, salt and cayenne and black pepper. Coat the chicken, shaking off any excess.

Heat a large (they say non-skillet pan but I don't use non-skillet) over medium-high heat. Pour the oil into skillet and heat for 1 minute. Cook the chicken for eight minutes on each side, or until golden brown on the outside and no longer pink on the inside. Transfer chicken to a platter.

Put the water, margarine/butter, and lemon juice in the skillet scraping to dislodge any browned bits. Bring the mixture to a boil. Boil for about 30 seconds or until sauce is slightly thickened. To serve, drizzle the sauce over chicken (and veggie if you have one). Sprinkle with parsley.

I served it with brown rice and mixed veggies. It was not spicy so if you want it hotter add more heat. It is a very good way to make quick chicken!

Orzo Artichoke, Sun Dried Tomatoes, Feta, Olives and Basi lSalad

This is one of my old standards - I made it this week for both some friends that came over and brought a tub of it to work. It was a hit!

Ingredients to taste

Orzo (pasta that is shaped like a large piece of rice)
Basil
Sun dried tomatoes
Artichoke hearts
Olives
Feta cheese
Olive oil
Salt and pepper

Red onions (optional)
Red peppers (optional)

Make the pasta to taste. After you drain and rinse it, immediately lubricate with olive oil.

Rinse all the jarred artichoke, tomatoes, olives etc thoroughly. Chop them up in large chunks (to taste). Pour them over the orzo and mix together.

Add feta, salt and pepper to taste. Add olive oil as needed.

Slice the basil in thin strips and incorporate into salad. It can be kept in the refrigerator and served cold or room temperature. I even saw someone eat some with crackers once!

Enjoy!

Chicken, Grated Beets and Beet Greens with Orange Butter

by The Bon Appétit Test Kitchen

1 1/2 tablespoons butter, room temperature, divided
1/4 teaspoon finely grated orange peel
1 tablespoon extra-virgin olive oil, divided
2 skinless boneless chicken breast halves
2 tablespoons chopped shallots
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
2 teaspoons Sherry wine vinegar, divided
1/3 cup water

Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper. Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm.

Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper. Spoon greens alongside chicken; cover to keep warm. Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper.

Spoon beets onto plates. Spoon orange butter atop chicken and serve.

http://www.epicurious.com/recipes/food/printerfriendly/Chicken-Grated-Beets-and-Beet-Greens-with-Orange-Butter-355772

Grilled Monster Pork Chops with Tomatillo and Green Apple Sauce

The sauce in this recipe is good for anything. It is not a spicy recipe at all but you could spice it up if you wanted to with some chipotle chili powder. Jimmy and I made this last Sunday and it was different and delicious. The tomatillo sauce was easy and really good. I just blended the apples right in with everything else. I served it with grilled romaine and avocado dressing. We had tomatillo sauce left over which I will some day make verde enchiladas!

Active time: 50 min Start to finish: 1 1/2 hr

Yield: Makes 6 servings

For pork chops
3 tablespoons ground coriander
3 tablespoons ground cumin
2 1/2 tablespoons kosher salt
1 1/2 tablespoons black pepper
3 tablespoons olive oil
4 (2-inch-thick) loin pork chops (each about 1 lb)

For tomatillo and green apple sauce
1/2 lb fresh tomatillos (about 5), husks discarded and tomatillos rinsed
2 Granny Smith apples
1/2 cup loosely packed fresh cilantro sprigs
1 garlic clove, minced
1 teaspoon ground cumin
1/4 cup apple juice
1 tablespoon fresh lime juice
1 tablespoon mild honey
1 teaspoon minced canned chipotle chiles in adobo

Special equipment: a large chimney starter (if using charcoal); a 17- by 12 1/2- by 3 1/2-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer
56n,mLeft handed throttle is not a new idea...but it is an old one..."Indian liked to brag about the left hand throttle. That was a neat thing, because with a left handed throttle you could twirl your trusty Smith and Wesson from your holster and shoot at whoever."ihm

Marinate chops: Stir together coriander, cumin, salt, and pepper ink9ju a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.

Make sauce: Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.

While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.

To cook pork using a charcoal grill: Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.

Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total. Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150°F, 10 to 12 minutes total. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).

To cook pork using a gas grill: Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150°F, 12 to 16 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
Serve pork: Cut pork away from bone, then thinly slice and serve with sauce.

Cooks' note:
If you aren't able to grill outdoors, pork chops can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning over once, until well browned, about 6 minutes total, then transferred to a shallow baking pan and roasted in middle of a preheated 450°F oven, without turning over, until thermometer registers 150°F, 15 to 20 minutes. *Available at Latino markets and many supermarkets.


http://www.epicurious.com/recipes/food/printerfriendly/Grilled-Monster-Pork-Chops-with-Tomatillo-and-Green-Apple-Sauce-109529

Turkey Meatballs

Quick and easy. This dish calls for a stroganoff (also spelled stroganov) type presentation of these delicious meatballs but I have used them in all different dishes (spaghetti, mashed potatoes, soups). I have also added some chiptotle chili powder just to give some heat but these are the most flavorful turkey meatballs I have ever had.

Turkey Meatball Stroganov
Gourmet - October 1994

Meatballs
1/2 pound ground turkey
1 small onion, chopped fine
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh bread crumbs
1 large egg yolk
1 tablespoon olive oil

Stroganov
1/4 pound mushrooms, sliced thin (about 2 cups)
1/4 cup medium-dry Sherry
1 cup low-salt chicken broth
1 teaspoon Worcestershire sauce
a beurre manié made by rubbing together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour

1 to 2 tablespoons minced fresh dill

In a bowl stir together well turkey, 2 tablespoons onion, garlic, salt, pepper, bread crumbs, and egg yolk and form into meatballs about 1 inch in diameter.

In a heavy skillet heat oil over moderately high heat until hot but not smoking and cook meatballs, shaking skillet, until browned well, about 4 minutes. Transfer meatballs with a slotted spoon to paper towels to drain.

To skillet add remaining onion and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened. Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil until almost completely reduced. Add broth and Worcestershire sauce and bring to a boil. Add beurre manié, a little at a time, whisking, and boil 2 minutes. Add meatballs and simmer, covered, 5 minutes. Stir in dill.

Serve meatball Stroganov with egg noodles and sour cream.

Tangy Avocado Dressing

Tangy Avocado Dressing
Aderezo de Aguqcate

1/2 c. veg oil, olive oil or a mixture of the two
3 T fresh lime juice
1 garlic clove, peeled and halved
1/2 c. mayonnaise
1 T Worcestershire sauce
1/2 ripe avocado, pitted and flesh scooped out of skin
1/2 c. roughly chopped cilantro

Combine the oil, lime juice, garlic, mayo, worcestershire, avocado, cilantro and 3/4 teaspoon salt in a blender jar or food processor along with 3 T cold water. Process until smooth, taste and season as necessary. Pour into a jar, secure the lid and refrigerate until ready to use. Shake well immediately before use, which should be within a day or two.

***I made this for the beach salad Lara and I did this summer at the beach. If it is too thick, simply add water! It is delicious on a sandwich as well as a salad.

Grilling Lamb Kabobs and Veggies

Jimmy is grilling up Lamb kabobs tonight, don't they look delicious?

Marinade:
balsamic
olive oil
mint
basil
kosher salt
pepper
thyme
oregano
mint

He is also grilling mushrooms, bell peppers (yellow, red, orange) and red onions. I made some hummus to eat on the side but I make it a little different. I know there are a million people who will tell me I am wrong but I just don't use tahini because I don't make it enough to utilize the product (it is not cheap). It is also the most fattening part of the dish so I don't mind cutting it out. I basically make this to taste:

Hummus
2 cans garbanzo beans/chickpeas
2 - 4 cloves garlic (depending on how big and your taste)
olive oil - not sure but at least 1/4 cup
3 T sesame oil
lemon juice from at least 1/2 lemon
salt
chili powder or paprika (depending on the kind of heat you want)

Blend in a food processor, add olive oil as needed. Serve with paprika or chili powder on top with a splash of olive oil and mint.

Hoefs Chocolate Chip Cookie Recipe

This is Lara's version of our Hoefs chocolate chip cookie recipe - requested by my friend Cheryl. I say Lara's version because the recipe card I am transcribing this from is her writing with her notations, which I love!

Preheat oven to 375 degrees

Mix together:
1 c butter (better with crisco)
1 c granulated sugar
1 c brown sugar, packed
2 eggs
1 tsp vanilla

Mix together in a separate bowl the dry ingredients:
2 c flour
2 1/2 c oats
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

Optional but delicious:
1 4 oz bar milk chocolate, shaved
1 1/2 c chopped nuts

1. Mix wet ingredients together
2. Add flour mix to gooey mix slowly but surely.
3. Add 12 oz package of choco chips (and nuts if adding or extra chocolate shredded)
4. Roll into balls about the size of golf balls in a meditative manner. Place 2 inches apart on ungreased cookie sheets.
5. Bake for 12 minutes in a meditative manner. Take them out at 12 minutes no matter what, even if they look doughy.

Makes 3 - 4 dozen enlightened cookies

Chicken, Black Bean, Corn & Tomato Salad

From EatingWell: March/April 1994

• 12 ounces boneless, skinless chicken breasts, trimmed and poached (see Tip) (Jimmy and I grill two chicken breasts when we grill on Sunday to use in Mondays meal, so we had smokey chicken. Delicious!)
  
• 1 15-ounce can black beans, rinsed
• 1 large vine-ripened tomato, or 2 plum tomatoes, cored and diced
• 1 cup frozen corn, thawed (I toasted the corn in a saucepan, I like the flavor!)
  
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, finely chopped
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 2 tablespoons sherry vinegar, or cider vinegar
• 1/2 teaspoon salt
• 1/2 cup chopped scallions, (3 scallions)
• 1/4 cup chopped fresh parsley
• Heather added avocado because we had them and it was a great addition!
  

Preparation

1. Shred chicken and combine with black beans, tomatoes and corn in a salad bowl.
2. Heat oil in a small skillet over medium heat. Add garlic and sauté until just beginning to color, about 30 seconds. Add oregano and cumin; stir until fragrant, about 10 seconds. Remove from the heat; add vinegar and salt. Pour over the salad. Add scallions and parsley; gently toss to combine.

Nutrition

Per serving : 250 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 47 mg Cholesterol; 26 g Carbohydrates; 24 g Protein; 6 g Fiber; 402 mg Sodium; 415 mg Potassium

1 Carbohydrate Serving

4 servings, about 1 1/4 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 8 hours.

• Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

http://www.eatingwell.com/recipes/chicken_black_bean_corn_tomato_salad.html

Grilled Smokey Chicken with Root Vegetables

Mesquite smoke chunks are the key ingredient to Jimmy's amazing smokey chicken grilled in the Green Egg.

First, brine the whole chicken fryer for a few hours in salt water, this keeps it moist and flavorful.

Then, put a roasting rack in the grill or if you have a can of soda or beer you can rest that bird right down on that can. Keep the fire hot and smokey for around an hour, hour and a half. The time it takes to cook really depends on a lot of factors - size of bird, heat of grill, temperament of griller, etc. Never under cook a chicken (chicken is done when the internal temperature registers 165°F in the breast area and 180°F in the thigh).

We had this with roasted parsnips and carrots, you could do any root vegetable and it would be equally delicious. I parboil them before giving them to Jimmy for the grill. He cooks them in a little bit of olive oil. They are delicious just off the grill, nothing added but a small amount of salt and pepper.

If you want to get fancy you can make a maple glaze with some maple syrup, garlic, fresh rosemary and a little salt and pepper. A few weeks ago we had a great dish from Epicurious.com with a similar recipe roasted in the oven called Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds -it was delicious!

Balsamic Salad Dressing

I learned this recipe from my dear friend Karen Cohen years ago. It was my first salad dressing and is still an old faithful. I am sure by now she has crafted this into a science of delicious bursting flavor but I will pass on here the basics I learned about 13 years ago.

No measurements - it is kind of to taste

balsamic vinegar
drop of dijon mustard
dash of soy sauce
olive oil

After writing that I feel I am missing a crucial ingredient . . .

Whisk them all together, serve with greens of your choice, toasted pine nuts and whatever else you have and would like.

Tonight Jimmy and I are having this with red onions, avocado and feta.

Yum!

Buttermilk Pancakes

Recipe from The Book of Bread
By Judith and Evan Jones

Makes 12 pancakes 3-4 inches in diameter

1 c buttermilk
2 T melted butter
1 egg
1 cup white flour
1 tsp baking soda
2 T sugar
3/4 tsp coarse salt or 1/4 tsp table salt
Optional: We added 1 c frozen blueberries

Beat the liquid ingredients together. Thoroughly mix the dry ingredients and add them to the liquid, stirring only long enough to moisten the flour. Spoon a small ladleful onto a hot, lightly greased skillet, using enough batter to let the pancake spread to 3 - 4 inches, as you like them; if you wish them even thinner, add more buttermilk to the batter, although the above formula makes for a fairly loose batter. Bake until golden on the bottom, less than a minute; bubbles will appear on the top, which tells you to check and see if the bottom is golden, then turn with a spatula to brown the other side. Serve immediately.

**This book is the hands down best book for bread making.

Warm Chicken Sausage and Potato Salad

Warm Chicken Sausage & Potato Salad

4 servings, about 1 3/4 cups each
Active Time: 30 minutes
Total Time: 30 minutes

* 1 pound small potatoes, cut in half
* 1 5-ounce bag arugula (about 4 cups, gently packed) (I used spinach because it was much cheaper and it tasted great too)
* 12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces
* 1/3 cup cider vinegar
* 1 tablespoon maple syrup
* 1 tablespoon whole-grain or Dijon mustard
* 1 tablespoon extra-virgin olive oil
* Freshly ground pepper, to taste


1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm.

2. Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.

3. Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.

Per serving: 258 calories; 9 g fat (1 g sat, 3 g mono); 60 mg cholesterol; 27 g carbohydrates; 15 g protein; 2 g fiber; 483 mg sodium; 103 mg potassium.
Nutrition Bonus: Vitamin C (45% daily value).

This website has great recipes:
http://www.eatingwell.com/recipes/sausage_arugula_salad.html

Tilapia Fillets with Balsamic Reduction Served With Roasted Acorn Squash

Number of Servings:

4

4 5-7 oz. fresh Tropical™ Tilapia fillets

salt and pepper

2 Tbls. olive oil

1/2 Tbls. flour

Sauce

1 cup sugar

1 cup balsamic vinegar

Place the sugar in a hot frying pan and caramelize, but do not burn it. Add the balsamic vinegar and a pinch of black pepper. The sugar may get hard, but as the vinegar boils, it will melt again. Boil for about 10 minutes. If the sauce is too thick, add vinegar until desired consistency is reached. Set aside.

Combine the salt, pepper and flour and dredge each side of the fillets. Heat a large frying pan over medium high heat. When the pan is hot, add the olive oil and let it get hot. Add the fillets and brown on both sides, turning only once. Cook the fillets until they are golden brown, about 3 minutes per side. Remove to a plate and drizzle the balsamic sauce over the fillets.

Source: Tropical Aquaculture Products, Inc.

I served this with roasted acorn squash with blue cheese and almond slivers. Both dishes went great with the balsamic reduction.

Snickerdoodles

I searched on the internet last week for this recipe and then found my old one from my mom's recipe box. It is a great old school, easy cookie recipe.

Snickerdoodles

1 Tbs sugar
1 Tbs cinnamon (i personally chose a more 1/3 to 2/3 ratio)

Cookie dough
1 c shortening
1 1/2 c sugar
2 eggs
1 tsp vanilla
2 3/4 c flour
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tartar (optional)

Cream shortening

Add sugar and eggs

Stir in vanilla.

Add four mixture.

Shape dough into 1" balls and roll in cinnamon and sugar.

Cook at 400 degrees for 6 minutes*

*I thought six minutes was a little bit light, we usually cook even sugar cookies at least 10 minutes. My tasters thought the six minute cookies were delicious and that the ones I cooked for up to 10 minutes were great too! I guess cook them to taste.

Chicken, Rice, and Mango in Lettuce Wraps

Chicken, Rice, and Mango in Lettuce Wraps

For rice
1 cup jasmine rice
1 3/4 cups water
1/4 teaspoon salt

For dressing
1/2 cup seasoned rice vinegar
1/2 cup vegetable oil
6 tablespoons mayonnaise
1/4 cup soy sauce
1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)
2 garlic cloves, chopped
1/2 teaspoon Asian sesame oil

For wraps
2 grilled chicken breast halves,
shredded (2 cups)
1/3 cup lime vinaigrette (reserved from Grilled Chicken with Shredded Mesclun Salad
)
3/4 lb Boston or Bibb lettuce, leaves separated
1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long thin strips
1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
1/2 cup chopped fresh cilantro

Make rice: Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a large sieve. Bring 1 3/4 cups water and 1/4 teaspoon salt to a boil, then add rice and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and transfer to a bowl to cool to warm.

Make dressing and serve wraps: Purée all dressing ingredients in a blender until smooth, about 1 minute.
Toss shredded chicken with lime vinaigrette.
Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.

Gourmet - August 2005

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/232487?mbid=ipapp

Carrot Fennel Soup

Carrot Fennel Soup

2 medium fennel bulbs with fronds
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds

Preheat oven to 450°F with rack in lowest position.

Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt,
and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.

Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining
vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.

Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

Cooks’ notes:
•Soup can be made 1 day ahead and chilled.
•Fennel oil can be made 2 days ahead and kept at room temperature.

Gourmet - November 2008
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/350600?mbid=ipapp

Pork, Mushroom, and Snow-Pea Stir-Fry

Pork, Mushroom, and Snow-Pea Stir-Fry
1 pound pork tenderloin, trimmed and very thinly sliced crosswise
2 teaspoons cornstarch
4 tablespoons vegetable oil, divided
1/2 pound snow peas, strings removed
3 garlic cloves, forced through a garlic press
1/2 pound sliced cremini mushrooms
3 tablespoons water
2 tablespoons teriyaki sauce

Accompaniment: steamed rice

Toss pork with cornstarch and 1 teaspoon salt.

Heat 2 tablespoons oil in a wok or 12-inch heavy skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about
4 minutes, then transfer to a plate. Add
1 tablespoon oil to wok and stir-fry snow
peas with garlic until crisp-tender, about
1 minute. Transfer to plate.

Add mushrooms to wok with water and remaining tablespoon oil and cook, covered, until softened, about 5 minutes. Add pork, snow peas, and teriyaki sauce and stir-fry until pork is cooked through, about 2 minutes.

Gourmet - February 2009
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/351432?mbid=ipapp

2010 Recipe Bonanza

While publishing my annual cookbook this year I decided it was high time I digitized the whole process, making the recipes available as I cook them. This will also allow all of you the opportunity to post comments or share your recipes. Inadvertently, it will also make the project "green" and much less expensive.

The name of the blog comes from a phrase I used to say to my mom when I was a kid. I would come into her bedroom early in the morning and say, "Get your feet out of bed and into the kitchen."

Guerrero Cookbooks
Cookin' With Gas - 2005
Cookbook: Recipes That Made the Cut - 2006
Hot in the Kitchen - 2007
Green Egg and Ham - 2008
Get Your Feet in the Kitchen - 2009

I may still print a cookbook in 2010 if I get requests to do so but I am leaning toward going ONLINE exclusively. Let me know what you think.

Photo: This is a salad we made this summer when the basil was growing like a maniac. It was a delicious summer treat and rewarding to grow our own herbs. Hopefully 2010 will feature some recipes utilizing vegetables and herbs from our garden.