Sunday, August 30, 2015

frittata

Just made an amazing frittata that I'll have warmed up all week for breakfast.  I had no idea how wonderful it could be, so open to interpretation. 

What I did:

*Saute 2 leeks and 3 cloves garlic

When getting soft, add:
*about 1.5 pounds of zucchini

Again cook a bit, then add in:
 *about 3-4 c. of chopped spinach

Preheat oven to 425.  Then mix together and add:
*7 eggs
*about 1/2 c. milk
*feta with herbs

Cook it in the pan (which is ok for ovens) until the eggs set around the edges - when they've about cooked through.

Then pop in the oven for about 10 minutes.

Yum!!! I'll eat it with fresh tomatoes.

Next time, I'm putting in potatoes and okra.  And whatever else I have around. 

Saturday, August 29, 2015

potato-sausage-spinach-okra soup

In a quest to empty my fridge and eat something light, this soup came on my menu evening.

Potato sausage spinach okra soup

Brown sausage (I had 2 links of chicken sausage in my freezer to use up)
with 1 chopped onion and 3 cloves of garlic

When the sausage is brown, add in
2 potatoes
4 c. stock (I used chicken stock I'd made)

Add salt and pepper
 Toss in about 20 pods of okra*

When the potatoes are tender, add in
3 c. chopped fresh spinach and cook for a few minutes more



*Fresh is best, and it needs to be dry.  I slice off the cap and then into 2" pieces or so and toss them in.  

ground beef and cabbage

ground beef and cabbage - recipe from here with my additions

Ingredients
  • 1 lb ground beef (or turkey, venison, etc)
  • 1 small head of cabbage, chopped
  • 2 onions, thinly sliced
  • 2-3 cloves garlic 
  • 2 carrots, grated
  • 1 c. diced tomatoes
  • Spices to taste: salt, pepper, garlic, basil, oregano, thyme, etc- I use at least a teaspoon of each
Instructions
  1. Brown beef in a large skillet or wok, adding spices to taste as you go.
  2. When beef is almost completely browned, add sliced onions and grated carrots.
  3. When onions/carrots are starting to soften, add the cabbage and spice well.
  4. Cook about 10 more minutes, stirring often until cabbage starts to soften.
  5. Can be topped with salsa or sour cream if desired.

Friday, January 2, 2015

roasted broccoli

This recipe for roasted broccoli is very good!


Ingredients

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt*
1/2 teaspoon freshly ground black pepper*
2 teaspoons grated lemon zest*
2 tablespoons freshly squeezed lemon juice*
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)*

            *I omitted all these things (for no good reason), and it was still very tasty.
 
Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
 

Sunday, August 24, 2014

slowcooker fish in coconut milk

So apparently, poaching fish in a slowcooker is a good thing. 

I sauteed an onion in garlic-infused olive oil - I really wanted ginger but couldn't find it.  I added a can of coconut milk and heated it up, adding some thai basil and dried lemongrass and salt and pepper.

When it was all heated, put it in the slowcooker with the fish and cook on high for an hour. 

The fish was cooked perfectly!

Saturday, April 5, 2014

roasted brussels sprouts

If there is one axiom in my life, it is this:  every vegetable is better when oven-roasted. 

These roasted brussels sprouts are fabulous.  Yum.

I eyeball everything, but generally:

a pound or two of brussels sprouts

Mix in a bowl with some olive oil to lightly coat, some sea salt, some freshly ground black pepper.

Roast at 400 degrees for about 35 minutes.  You can also do at 350 degrees for longer if you already have something in the oven.  You want to brown the outside and then the inside is tender.

You can get all fancy and use balsamic vinegar, cranberries, and all sorts of other things.  But, these very simple sprouts are all I need to be very, very happy.  

Wednesday, March 12, 2014

shepherd's pie

This recipe for shepherd's pie is from Alton Brown here

Ingredients

For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk

For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
****
Modifications:  I omitted the carrot and used a bag and a half of frozen peas and carrots, a half bag of frozen green beans, and half a bag of corn.  
I cooked the potatoes two days before, then I prepared everything the day before and refrigerated it until ready to bake.
I didn't drain the lamb fat after it cooked, but I should do that.  Also, the flour thickened it right up quickly ao no need to simmer long to thicken.  
I used 1.5 pounds of lamb and probably about 4# of potatoes.  It fit into 1 large glass baking pan and another smaller one, because A. likes to cover it with loads of cheese, which kind of turns my stomach.  (She'll get the large one for the cheese, as it's the only way the kids will eat much.  Though, the younger one is quite interested, and the older one will eat most things with cheese - as his destruction of a pan of lasagna in 24 hours exhibits.)  


Read more at: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2.html?oc=linkback