Friday, November 19, 2010
Since we've got our luggage sets all packed up for Iceland, I won't be posting a Thanksgiving menu this year! But Martha Stewart (www.marthastewart.com/thanksgiving) and Rachael Ray (http://www.rachaelray.com/food/collections/thanksgiving/) have great menu ideas. Anybody trying out a new dish this year??
Thursday, November 18, 2010
This salad is "manly" enough for Mark :)
1/4 pound hard salami (such as Genoa), cut into 1/4-inch cubes
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons red wine vinegar
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 red onion, sliced into rings (I omitted this)
6 cups (about 9 ounces) spinach, cleaned and stemmed
4 eggs, hard-boiled
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the salami and cook until sizzling and browned, 2 to 3 minutes. Remove from heat. Using a slotted spoon, remove and set aside the salami, leaving the rendered fat. Add the mustard, honey, vinegar, salt, pepper, and the remaining 1 tablespoon of oil and whisk together to form a thin emulsion. Add the onion and salami and return to medium heat. Cook just until the onion wilts, about 1 minute. Divide the spinach among serving plates. Pour the hot salami dressing over the greens. Serve with the eggs, chopped, if desired.
Totally forgot to take a picture of this soup recipe! Thank you tasty kitchen for the picture! Perfect for a busy day when you want to come home to a great smelling house!
1 can (15 Oz.) Black Beans, Rinsed And Drained
1 can (14.5 Oz.) Diced Tomatoes
1 package (10 Oz.) Frozen Corn
½ cups Onion, Chopped
½ cups Red Pepper, Diced
1 can (10 Oz) Enchilada Sauce
1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
1-½ cup Milk
2 whole Chicken Breasts
1 cup Pepper Jack Cheese, Shredded
In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.
Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.
I had hashbrowns in the freezer so I short-cutted this recipe.
1 1/4 pounds shredded baking potatoes
1 grated onion
Chipotle-flavored hot sauce
Place 1 1/4 pounds shredded baking potatoes in a kitchen towel and squeeze to remove any moisture. Transfer to a bowl and stir in 1 grated onion, 1 tablespoon extra-virgin olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Divide the potato mixture into 4 mounds in the skillet and pat into 4-inch pancakes. Cover with a sheet of foil and cook, turning once and adding 1 more tablespoon extra-virgin olive oil, until browned, about 15 minutes. Transfer to a platter. In the same skillet, cook 4 eggs sunny-side up with 1 tablespoon extra-virgin olive oil for about 1 minute. Mash the flesh from 2 avocados and season with salt. Top each pancake with some avocado, an egg and chipotle-flavored hot sauce.
This salad was awesome- even without the goat cheese! I totally had goat cheese too. :( It's already on the menu again.
3 Tablespoons Balsamic Vinegar
6 Tablespoons Extra Virgin Olive Oil
2 teaspoons Italian Seasoning
3 cloves Garlic, Minced
¼ teaspoons Sea Salt
¼ teaspoons Coarsely Ground Black Pepper
2 whole Boneless, Skinless Chicken Breasts Either Pounded Flat Or Butterflied
10 ounces, weight Bag Salad Greens
2 cups Salad Mix-ins (sliced Carrots, Tomatoes, Cucumbers, Bell Peppers, Etc.)
1 cup Goat Cheese Crumbles
Combine the balsamic vinegar, olive oil, Italian seasoning, garlic, sea salt and pepper in a large zip-top plastic bag, then add chicken breasts. Squish the bag around to coat the chicken, then refrigerate for at least 2 hours, preferably overnight.
Preheat BBQ grill or grill pan (or saute pan, if not grilling) to medium-high heat. Grill chicken for 10-12 minutes, flipping once halfway through, until cooked thoroughly. Remove from grill and set aside. Let it rest for 10 minutes or so and then slice thinly.
Meanwhile, prepare the salad by combining salad greens and mix-ins in a large bowl. Pour salad dressing over and toss to coat. Divide salad among plates, top with some slices of chicken and a sprinkle of goat cheese crumbles.
Makes 4 salads.
I forgot how much I love this recipe! Make this soup this winter!
1 pound ground beef
1 onion, chopped
4 cups water
1 1/2 teaspoons ground black pepper
4 cups cubed potatoes
3 (8 ounce) cans tomato sauce
2 teaspoons salt
1/2 teaspoon hot pepper sauce
Brown beef and onion, drain.
Add water, pepper, potatoes, tomato sauce, salt, and Tabasco sauce. Bring to boil. Reduce heat to medium and simmer one hour or until potatoes are tender and soup is thick.
It was so fun to make spaghetti sauce from scratch for the first time!
28 oz. crushed tomatoes
2 8oz. tomato sauce
1 6 oz. tomato paste
1½ Tbsp. basil (use more if you have fresh basil)
1 tsp. dried oregano
1 Tbsp. sugar
1 medium onion, diced small
4-5 cloves garlic, crushed
1/3 cup red wine (I use merlot or Zinfandel, but use good wine)
Water, if needed for thinning sauce
Salt and fresh ground black pepper to taste
Sauté onion in olive oil until translucent then add garlic, sauté for 2 minutes, stirring.
Add all other ingredients, bring to simmer. Cover, reduce heat and simmer for 1½ -2
hours, tasting during cooking for salt and pepper. If sauce is too thick, thin with water. If
you want to add meatballs or sausage, brown them first, then add during last 40 minutes
of cooking time.
This recipe is like a huge chocolate lava cake. You can't go wrong with this one.
1 cup All-purpose Flour
2 teaspoons Baking Powder
¼ teaspoons Salt
7 Tablespoons Cocoa Powder, Divided
1-¼ cup Sugar, Divided
½ cups Milk
⅓ cups Melted Butter
1-½ teaspoon Vanilla Extract
½ cups Light Brown Sugar, Packed
1-½ cup Hot Tap Water
Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set.
Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.
Friday, November 5, 2010
This was a throw back to one of our favorite pizza-by-the-slice places in Tucson- No Anchovies. It was awesome! Mark rocked the potatoes on the mandoline!
Premade pizza dough
3 medium size firm potatoes
2 tbsp salt
4 tbsp olive oil
2 small spring onions
2 tbsp fresh rosemary, roughly chopped
100 g goat cheese
salt & black pepper
Slice the potatoes thin with a mandoline or with a knife. Place the slices in a deep plate, drizzle them with salt and cover with cold water for about an hour. Drain the water, rinse the potatoes and pat them dry on a towel.
Preheat the oven to the highest possible temperature (450-500°F). Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper. Brush the dough with a thin layer of olive oil. Cover it with potato slices, onion, rosemary, 3/4 of the goat cheese, salt and freshly grounded black pepper. Drizzle the rest of the olive oil over the pizza and bake for about 15-18 min until the potatoes are golden and the edges are slightly burnt. Sprinkle the rest of the goat cheese over it and serve immediately.
We halved this recipe and it was plenty for our family of four plus leftovers. I loved how sticky the sauce was! This was a hit with the whole Heaviland clan.
2 pounds ground beef (at least 90% lean)
2/3 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
3 tablespoons milk
1/2 cup soy sauce
1 3/4 cups water
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
2 tablespoons honey
3 tablespoons cornstarch
1/2 cup cold water
For the sauce, in a medium bowl mix the soy sauce, 1 3/4 cups water, ginger, garlic powder, brown sugar and honey together. In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside.
For the meatballs, in a large bowl, combine all the meatball ingredients except for the ground beef and mix well. Add the ground beef and mix until combined. Form ground beef mixture into 1 to 1 1/2-inch meatballs. In a 12-inch nonstick skillet, heat two tablespoons oil over medium heat until the oil is rippling and hot. Add the meatballs to the hot skillet and brown on all sides, turning with a pair of tongs. The meatballs don't need to be completely cooked through, just equally browned on all sides.
When the meatballs have browned, pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Heat the sauce until just simmering and add the cornstarch/water mixture, carefully mixing so as not to break apart the meatballs as you combine the cornstarch mixture with the teriyaki sauce. Simmer the meatballs and sauce over medium heat, maintaining a constant simmer but not cooking at too high of a boil, until the meatballs are cooked through and the sauce is thick and smooth (if the sauce becomes overly thick, add a tablespoon of water at a time to thin), about 10-15 minutes, turning the meatballs every two or three minutes to ensure even cooking. Serve over rice or couscous.