What Are We Having For Dinner?

This Week's Dinners

2011-11-06T19:39:00.002-05:00

Sunday - meatloaf (ground sirloin/ground pork with poultry seasoning), baked potatoes, steamed broccoli with a quick cheese sauce, salad

Monday - Egg sandwiches on English muffins, hash browns, fresh fruit

Tuesday - Crispy chicken tenders (using Rice Krispies, a first!), mashed potatoes, corn

Wednesday - Chow mein with ground pork (cooked and frozen on Sunday), steamed rice in pressure cooker, edemame

Thursday - Pizza with carmelized shallots, fig jam, and goat cheese; regular pizza with pineapple

This Week's Dinners

2011-07-18T17:26:00.001-04:00

This Week's (Simple -- It's Too Hot To Fuss) Dinners

Monday - Grilled shrimp (new recipe) using recipe from Allrecipes, pasta salad, salad
* If the shrimp comes out good, I'll post! *

Tuesday - Chicken a la King using leftover rotisserie chicken from Sunday night, egg noodles, steamed zucchini

Wednesday - Sandwiches at the beach, leftover pasta salad

Thursday - American Chop Suey, salad

Dinner This Week Using New Pressure Cooker

2011-06-20T10:29:00.001-04:00

Excited about my recent purchase of a stovetop pressure cooker, Fagor 8-quart Pressure Cooker, I have planned a couple of meals that involve this new purchase. I have purchased two pressure cookbooks recently, and I've been reading them non-stop.

I have done the important "Test Drive" of my pressure cooker which gave me some confidence. This involves boiling some water and then keeping it under pressure for ten minutes. Then, I tried making one chicken dish which was a bomb and went to the trash. (Did you see my confidence just go out the window?) Although it probably would have tasted good, I was using some admittedly freezer burned chicken, and then I had some difficulty deciding if the pressure cooker was up to pressure. As a result, the chicken was grossly overcooked.

Ever hopeful, I'm going to give my pressure cooker another try. It's one of my many culinary goals for the summer. I may even try making my own hummus again, this time starting out with dried chickpeas cooked in the pressure cooker.

This Week's Dinners

Monday - Porcupine Meatballs with Egg Noodles (pressure cooker recipe from Miss Vickie's Big Book of Pressure Cooker Recipes)

Tuesday - BBQ Ribs and Rice (pressure cooker recipe from Lorna Sass: Pressure Perfect)

Wednesday - Grilled chicken with Orzo & Feta Salad. I'll marinate the chicken in lemon juice, olive oil, and a little basil and oregano.

Thursday - Grilled Mini Pizzas * see below

* Pizza with Watercress and Fig Jam (for me)

* Pizza with Cheddar, Granny Smith Apple, and Bacon (for DB)

* Pepperoni Pizza (for son Griffin)

* Pineapple Pizza (for daughter Julia)

If the pressure cooker recipes come out well, I'll post the recipe. Wish me luck!

Dinner This Week

2011-06-12T20:18:00.001-04:00

Do you know what you're having for dinner this week? A couple of years ago, I started writing down what I plan to serve for dinner in the upcoming week every Sunday morning. Then I hit the grocery store.

There are so many great reasons why I do this bit of extra work. Most importantly, it allows me to feel more "in control" of my life. I no longer find myself feeling panicked because I don't have anything defrosted and nothing sounds good to me. My kids no longer ask, "What Are We Having For Dinner?" because it's already written down.

Just because I'm writing it down doesn't mean I'm cooking more elaborate dinners, please note. Even if I'm making sandwiches for dinner, the decision's been made. I don't have any indecisiveness to bring me down during the already busy work week.

I also save money by doing this. I only buy the food I need to create this dinners. No longer do I find myself throwing something in the cart because it looks good, only to realize I didn't get around to cooking it and then it's thrown into the freezer. In addition, by planning ahead I have everything I need to make each dinner because I made my grocery list while sitting calmly in my kitchen. If I'm unsure about whether or not I have an ingredient, I just open the refrigerator and cabinets and look. No more purchasing something I already had!

This week's dinners are extra plain and unhealthy due to our schedule. It's the last week of school and I'm feeling a bit uninspired.

THIS WEEK'S DINNERS

Sunday: Turkey meatloaf, mashed potatoes, steamed broccoli, salad
Monday: Sweet and sour chicken, rice, salad (I almost bought bottled sweet and sour sauce, but I'm just going to make my own with pineapple juice, brown sugar, soy sauce and vinegar)
Tuesday: Omelets, fried Spam, toast, and sliced strawberries
Wednesday: BLT sandwiches on the beach, potato chips
Thursday: Hot dogs, Shoestring fries

Eggs in a Hole (aka Powder Puff Eggs)

2011-04-30T08:52:00.004-04:00

Cooking Eggs in a Hole

Eggs in a Hole

Behold one of my tried and true recipes, the much-loved Eggs in a Hole. In this recipe, an egg is cooked inside the center of a piece of toast.

Growing up, we had these eggs almost every week. I've seen them called many different things, but these eggs were called "Powder Puff Eggs" when I was growing up. I have no idea why. There is nothing about these eggs that is "puffy," and there's certainly no form of "powder" involved. Calling them "Eggs in a Hole" may seem more fitting for you, but I'll continue my tradition of calling them Powder Puff Eggs.

These eggs were so special to me that I even mailed the recipe to a newspaper columnist when I was ten. Imagine my glee when I opened up my local paper at age ten and saw my first recipe published! Apparently, the columnist became smitten with this easy dish too.

The best part of these eggs in the hole made from the center of the bread. The circle of bread gets toasted in the pan, and you create a perfect tool which can be used for dunking into the runny egg center. The key is being able to cook the egg so the yolk is firm but still a bit runny. On this day, my husband wanted his yolks broken. I overcooked my yolk. Looks like I'll need to make another one soon!

Eggs in a Hole (aka Powder Puff Eggs)

For each serving you will need:

Butter
Two slices of bread
Two eggs
Salt & Pepper

First, preheat your frying pan over medium high heat. Next, cut a hole in the center of each slice of bread. You can use a small juice glass, or a biscuit cutter. Melt butter in the pan. Place your bread slices and holes in the pan, and then crack an egg in the center hole of each slice. After the bread has browned, flip and cook until egg is cooked to your liking.

German Puffy Pancake

2011-04-20T17:02:00.000-04:00

Lazy weekend mornings are rare in this household, so a special breakfast seems fitting when one comes around. I grew up on what my Mom called "Bickford's Apple Pancake," which is outrageously decadent and delicious. Have you had one? Apple slices are smothered in brown sugar and butter, then surrounded by a puffy pancake.

I found the recipe for this German Pancake in my Woman's Day magazine and made some minor changes. The main difference between my Mom's Apple Pancake recipe and this German Pancake is the lack of apples. It still has the wow factor of watching the pancake puff and creep up the side of the pan. I must confess that I sat on my kitchen floor and watched it cook through the oven window.

The recipe allegedly serves four, but I feel two is more like it. Plan on making this one soon. It would make a mighty fine weeknight dinner too!

German Pancake

4 eggs
1/2 cup milk (I used skim, but whole would be even better)
1/2 cup flour
1 T sugar
1/2 t vanilla extract
1/4 t salt
2 T butter
Powdered sugar for dusting

Heat oven to 425 degrees. In a bowl, whisk the eggs, milk, flour, sugar, vanilla and salt until well combined. Heat a large cast-iron skillet over medium heat. Add the butter and melt. Add the batter, and transfer the skillet to the oven and bake until the pancake is puffed and golden, 12 to 15 minutes. Dust with powdered sugar or serve with strawberry jam if desired.

Lentil Soup with Chickpeas

2011-04-18T11:15:00.001-04:00

Lentil Soup with Chickpeas

Regular lentil soup is a bit boring and bland to me. It always looks so...well, brown. The color of this soup is much more appealing and satisfying than typical lentil soup.

This soup combines three flavors and textures that go well together -- lentils, curry, and chickpeas. The color of the curry adds a much appreciated visual appeal. The protein from the chickpeas also makes it really hearty.

This soup needs to be thinned out with water before serving. Don't forget the fresh lemon as it needs that brightness at the end. If you don't have a lemon in the house now, go get one. I'll wait...

LENTIL SOUP WITH CHICKPEAS

1 medium onion, chopped

3 carrots, chopped

3 T olive oil, divided

2 garlic cloves, minced

2 T curry powder

1 cup lentils, rinsed well

1 can chickpeas, rinsed and drained

2 T lemon juice

salt & pepper

Saute the onion and carrot in 1 T olive oil over medium heat until softened, about 8 minutes. Add the garlic and curry powder, and saute for about a minute. Add the lentils and 4 cups of water. Bring to a boil and simmer over medium heat for 45 minutes. Puree chickpeas in food processor with 1/4 cup water, 2 T lemon juice, and remaining olive oil. Mix chickpea puree into soup at end of 45 minutes. Add water to thin it out as desired. When serving, each bowl should be garnished with a wedge of lemon. Makes about 4 good sized servings.

Better Than Usual Burgers

2011-04-17T20:59:00.002-04:00

On Sunday nights, my family and I usually enjoy a "nicer than usual" dinner. It's the night we have a meal that takes a while to prepare or one that is "fancier" than our worknight meals. Sunday night's typical meal might be, for example, an eye of the round, roasted chicken, lasagna, or some baked fish. But not tonight... I craved a burger. Not a turkey burger or a veggie burger. A good old beef burger. And it did not disappoint.

We went to our favorite meat market this afternoon, and I bought some 85% ground beef. For sides, I must say I did a good job using up what I had in the refrigerator. I made some cole slaw, a spinach salad, a small tomato/mozarella salad, and some roasted broccoli. I also sauteed a large shallot with some balsamic vinegar for my burger. Can you say veggie overload?

Here's a photo of my plate. I opted to go without the bun in an attempt to decrease my carbs. My burger has a slice of tomato and the shallots on it which was a nice combination. The burger was melt in your mouth good.

I decided to add some flavor and moisture to the meat before I formed the patties. Here's what I did:

TASTY GRILLED BURGERS
1 1/2 pounds 85% lean hamburger
1 egg, beaten
1/3 cup fresh bread crumbs
1 T Worcestershire sauce
2 T milk
1 t Montreal-type Steak Seasoning (I used Weber brand)

Preheat gas grill to high. Mix all ingredients together until just combined. Form into six equal sized patties. Don't forget -- flatten the middles of the burgers so they cook evenly. Cook about 7 minutes altogether. My instant read thermometer read 145 degrees, but the burgers were very juicy.

My First Attempt at Potato Latkes and Applesauce

2011-04-16T09:46:00.006-04:00

Today is the first day of April Vacation, so that means it's time to start relaxing and getting back into the blog mood.

This morning I realized I had some organic russet potatoes that needed to be used, and I happen to have a box of Matzo Meal (Matzo Ball soup is on the horizon...), so I thought I'd give them a try. Latkes have been on my must try to make list for a long time.

They are delicious and were a bit hit with my family. I adapted my recipe from one I found from Good Housekeeping. Their recipe used a lot of oil, which I'm sure would have made them even more tasty. But, ever conscious of my family's health, I tried reducing the oil by about two thirds. The color of the latkes probably would have been more golden had I "fried" them rather than "sauteed" them.

I also made some homemade applesauce to serve alongside the latkes. This was the first time I made applesauce without using cinnamon. It was quite tasty without. If you prefer, you could cook the applesauce and then let it cool, or you can serve it warm.

POTATO LATKES

6 small russet potatoes

1 small onion

1 egg

2 T flour or matzo meal

1 T fresh parsley

1 T lemon juice

1/2 t baking powder

1/2 t salt

1/4 t black pepper

3 T canola oil

Start making the applesauce. Peel and pare four or five small apples. (I used organic Gala.) Place them in a small pan with 1/2 cup water (or apple juice/cider) if you have it and 1/4 cup sugar. Bring it to a boil, reduce heat, cover, and simmer for about 20 minutes. When they are tender, mash the apples.

Meanwhile, peel potatoes. Shred them in your food processor, along with the onion. Put potatoes and onions in a dish towel and squeeze all the water out. When you think you're done, squeeze some more. Place contents in a bowl. Add the rest of the ingredients except for the oil and mix well. Preheat a large non-stick saute pan on medium heat. Drizzle about 1 T of canola oil in pan. After it heats up, scoop about 1/4 cup of the potato mixture and drop into the oil to make about 4 latkes. Use the bottom of the measuring cup to flatten them out. After about 5 minutes, flip and cook another 5 minutes. When they are done, drain on a paper towel. Repeat until you have made a total of about 12 pancakes.

You may want to keep latkes warm in a 250 degree oven as they cook. Serve with warm applesauce.

Crepes - My Dad's Recipe

2010-04-13T04:53:00.005-04:00

Do you have "breakfast for dinner" sometimes for your weeknight meals? We often do. I schedule it for nights when we are going to be extra busy.

Often, it's an omelette or scrambled eggs. Sometimes I make egg and biscuit/bagel sandwiches which my kids enjoy. Sometimes it's French toast. When I'm feeling like I want to take an extra step, I make my Dad's crepes.

My Dad whisks his crepe batter in a bowl, but I use a blender as mine is usually close by. (We're going through a Smoothie Phase right now.) The blender is not necessary, but do make sure to get rid of all the lumps of flour.

My kids like to eat their crepes with strawberries and whipped cream. In the middle of winter, I defrost a small container of pre-sweetened strawberries and we're good to go. Right now, California strawberries are becoming more reasonable. On this night, I sliced some fresh strawberries, mashed them slightly with a fork, and added a pinch of sugar. But maple syrup also tastes great with these.

To stick with tradition, however, I must eat at least one crepe with my Dad's favorite topping -- molasses. Just one sniff and I'm a kid again. Do you have some molasses in your cabinet for baked beans or gingerbread? Give it a try!

Dad's Crepes

1 cup flour (sifted, if you can)
2 T. sugar
2 tsp. salt
1 cup milk
3 eggs

Mix all ingredients together, using a whisk or a blender. Using a scant 1/3 cup measure of batter, pour a circle of batter into the center of a pre-heated non-stick pan. Swirl the batter around until it completely coats the pan. When you start to see the edges of the crepe are dry, flip. They are done when there are very light brown.

Warning - the first crepe usually doesn't come out well. It's for the cook! Crepes re-heat well the next day. Store them between plastic wrap or waxed paper.

Books for Foodies III

2010-04-02T18:01:00.001-04:00

You must read Kitchen Confidential: Adventures in the Culinary Underbelly, by Anthony Bourdaine.

I've always enjoyed Bourdaine's personality on TV -- part rebel and part cook. His show, "No Reservations," takes me to exotic places that I may never be fortunate or brave enough to visit. While in other countries, he takes risks when deciding what to eat, and he admits he does get sick sometimes. But, he feels you must accept these risks in order to fully appreciate other cultures.

Anthony Bourdaine is a great story-teller. In this book, he is honest (painfully honest) about his what it's like behind the kitchen doors of our favorite restaurants. Some of the information is hard to hear, but it does make you feel like an insider. For one, he says that most restaurants re-use their bread from their bread baskets. He basically says, "Get over it." He advises to never order fish on Mondays because it's been too long since their last fish delivery (probably at the end of the past week). In addition, food served at brunches is notoriously filled with stuff which should be on its way to the garbage. He never orders mussels at a restaurant because they are so small -- checking to make sure each one is still alive is too time consuming. Don't take the chance!

After reading his book, I bought tickets to see him "perform" in a live show. He basically talked to the audience for two hours. It was fun seeing him in person, and he did a great job fielding questions and comments from people. I'm an official fan.

He even has a blog which is always fun to read. You must read his article about an encounter with Sandra Lee! It's called A Drive By Shooting.

Put Kitchen Confidential at the top of your must read list!

Here are some other Must-Read Books For Foodies!

Books for Foodies II

2010-03-27T06:49:00.017-04:00

On an earlier post, I made a quick summary of some "Foodie" books I read. I've since read a couple more books, so here's my take on them.

Paula Deen: It Ain't All About the Cookin' by Paula Deen with Sherry Suib Cohen

For me, watching Paula Deen on the Food Network has always been enjoyable. She's so cheerful, warm, and she has a great laugh. Her recipes look yummy, but I hadn't tried any of them before reading this book. The reason? I'm constantly trying to find recipes that use less butter, not more.

However, I enjoyed reading this book from start to finish. As I read, I felt like I was listening to an old friend chat with me over a cup of tea. Her story is truly inspiring because she started out with nothing. She is a success today because of a lot of hard work, determination, and a little bit of luck.

Before reading this book, I felt like her sons (whom you constantly see on her shows) were riding on their mother's coattails. (I mean, they even have their own show?) Now I see that they were an integral part to building the empire that she is today.

The details about her agoraphobia are shocking and graphic. You feel her pain, and when you finish the book you will like her even more.

I was inspired to cook one of the "recipes" she describes in her book. I said "recipes" because you're going to laugh when you see how easy it is, but it is SO GOOD.

Paula's Romantic Puff Pastry Dessert

Buy a box of puff pastry and let it defrost. Cut the pastry into squares (about 5" X 5"). Brush each square with some milk, and then place a mini chocolate bar in the center. (I used mini Snickers bars.) Bring the corners up to form a small package and seal the edges. Bake in a 425 degree oven until brown. (I made four in my toaster oven.)

Oh. My. God. So good! You must try making these at your next dinner party. People will flip.

Even though it seems that I see Paula's name on every kitchen product around these days, I think she deserves every penny! A great read.

Julie & Julia by Julie Powell

I was inspired to read this book after enjoying the movie. Loved, loved the movie.

The book, however, did not work for me. As a fellow-semi-foodie-blogger, it was interesting at the beginning. I enjoyed reading about how she cooked each dish, what went wrong, right, finding the ingredients, etc., and then it started to feel repetitious. Then it continued to feel repetitious. Then I felt bored. So quite honestly, I stopped reading it when I was about half-way through. Is that wrong? But I highly recommend the movie.

Here's a link to my earlier post on Books For Foodies.

Fall River Chow Mein

2009-11-13T05:47:00.017-05:00

Sunday, July 19, 2009

Are you familiar with Fall River Style Chow Mein? Fall River Style Chow Mein is unique to our part of the country. Usually, it is made with ground pork, ground beef, and some vegetables such as bean sprouts, onions, and green peppers.

People from Fall River and the surrounding towns love their Fall River style chow mein. It is sometimes even served in our schools. Add a glass of ice cold coffee milk, and you're all set.

The company (Oriental Chow Mein Company) that makes the mix of noodles and gravy, Hoo Mee Chow Mein, had a fire last summer, so the noodles weren't available for a while. It was terrible! But I'm happy to report that they have re-opened. For local chow mein lovers, that means the crunchy, dark noodles are back and better than ever.

In this photo, I poured the gravy over rice because my kids ate most of the crunchy noodles. It tasted delicious, but it was more like a chop suey than a chow mein.

My favorite way to eat Fall River Style Chow Mein is as a "Chow Mein Sandwich." Quite simply, you just serve the crunchy, dark noodles and gravy on top of a hamburger bun.

Chicken with Pesto-Mushroom Cream Sauce

2009-08-10T07:08:00.004-04:00

Boneless chicken breast is a staple in my house, my family will attest to that. I figure it is a healthy way to get protein into our diets.

Sometimes, however, we get chickened out. How many times can you eat grilled chicken breast in a summer? Looks like I'm on my way to setting a record.

A few days ago, I made homemade walnut pesto which I used as a sandwich spread in one of our favorite sandwiches, which we affectionately call "tomato mozz". You can put fresh basil in the sandwich, or you can use pesto. Both ways make for a delicious sandwich.

Then I had a little pesto leftover. This recipe uses two of my favorite ingredients - boneless chicken breast and pesto. I modified it so that there is not much "cream" in it. If you want it to be thicker and richer, feel free to increase the cream and decrease the chicken broth. It was delicious!

Chicken with Pesto-Mushroom Cream Sauce

1-1/2 lb. boneless chicken breasts
3 T. olive oil
10 oz. white mushrooms, sliced thinly
5 cloves of garlic
1/2 cup half & half
1 cup low-sodium chicken broth
1/4 cup pesto
2 T lemon juice

Heat 1 T. olive oil in large skillet over medium high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil.

Add 2 T olive oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook about 30 seconds. Add half & half, broth, and chicken to skillet and bring to a boil. Reduce heat to low, cover, and simmer until chicken is cooked through (about 15 minutes).

Transfer chicken to serving platter and cover with foil. Return skillet to high heat and simmer until sauce is thickened (about 5 minutes). Off heat, stir in pesto and lemon juice, season with salt and pepper. Pour sauce over chicken and serve.

Blueberry Buckle

2009-08-04T19:18:00.007-04:00

Warm blueberry buckle is like a big hug from Mom. Juicy blueberries are mixed into a light, moist buttery cake, topped with cinnamon scented crumbs. This is comfort food at its finest.

Think of it as a coffee cake, but it does have a bit of healthy fruit in there. I know this is a stretch, but can we all agree it's a way to get more antioxidants into our diets? Humor me.

Serve it for dessert or as a snack with a nice hot cup of coffee. I recommend that you take the extra time to zap it in the microwave when you snack on it the next day, if it lasts that long.

Blueberry Buckle

3/4 cup sugar
1/4 cup shortening (I used butter flavored Crisco)
1 egg
1/2 cup milk
2 cups all-purpose flour
2 t baking powder
1/2 t salt
2 cups fresh blueberries
1/2 cup sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened (I used less)

1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
2. Cream together 3/4 cup sugar, shortening, and egg. Sift into the bowl 2 cups flour, baking powder, and salt. Stir in blueberries. Pour into greased 8x8 inch pan.
3. To make topping, combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.

4. Bake at 375 degrees F (190 degrees C) for 30 - 40 minutes until a toothpick inserted in the center comes out clean.

Tomato, Basil and Feta on Penne

2009-08-02T19:16:00.008-04:00

Today we had the good fortune to go to a farmer's market. Included in my many purchases were some juicy tomatoes. For dinner tonight, I wanted to do something with the tomatoes and the gorgeous basil that is multiplying like crazy on my back porch. I made this pasta dish, and it is summer on a plate!

The great flavors of garlic, tomato, fresh basil and feta cheese combine to give you something different to put on that pasta of yours. (Aren't you so sick of marinara. Enough already!) We always have feta on hand. As we always say in our family, "Feta makes it betta."

This recipe is so simple and so delicious. You can eat it hot or cold (think summer buffet), although tonight we had it warm with some grilled lemon chicken, salad, and corn-on-the-cob. It was my first time making it, but it won't be my last.

Tomato, Basil, and Feta on Penne

2 cloves garlic, crushed

2 T olive oil

2 cups tomatoes, seeded and chopped

1/2 pound penne pasta

3 T chopped fresh basil

1 cup chopped feta cheese

Cook penne according to pasta. Meanwhile, warm olive oil in saute pan. Saute garlic for a minute or two (do not let it brown). Add chopped tomatoes. Let it simmer for 5 to 10 minutes so the natural juices come out. Season with salt and pepper. Once penne is cooked, drain and toss with tomato mixture. Add fresh basil and pasta. Toss to combine.

Baked Stuffed Cod

2009-07-26T19:46:00.010-04:00

Tonight we had baked stuffed cod. It's a tried and true, and we all love it. This delicate, mild fish needs a boost of flavor, and this recipe always delivers.

This recipe uses very little butter and oil. If you're trying to achieve the type of dish you would get at a restaurant, you may want to add more butter or oil. As an alternative, I use a splash of chicken broth to make the topping moist. You could probably try using a little clam juice if you have that in your cabinet.

Baked Stuffed Cod

1-1/3 pounds cod

1/2 cup fresh bread crumbs

1/2 cup crushed Ritz cracker crumbs

1 T. olive oil

1 T. butter

1 t. lemon juice

splash of white wine

splash of chicken broth

1 large (or 2 small) garlic cloves

In a saute pan, warm olive oil and butter over medium low heat. Add garlic, and saute until soft (a couple of minutes). Do not let the garlic brown. Add the bread crumbs and Ritz cracker crumbs and continue to brown for a few minutes. Add the lemon juice, wine and broth. Continue to cook at a medium heat for five to ten minutes more. The mixture should be somewhat moist. If it's not, you can add a bit more chicken broth.

Cut the cod into four serving pieces. Spray a baking pan with cooking spray. Place the pieces of fish in the pan, and cover each piece with some of the bread crumb mixture.

Bake uncovered in a preheated oven at 400 degrees. It should take about 20 to 25 minutes for it to cook through. You'll know it's done when it can flake easily with a fork.

Roasted Beets and Sauteed Beet Greens

2009-07-17T12:52:00.028-04:00

At the farmer's market today, I was moved to buy beets. They looked too pretty and fresh to ignore.

I have only eaten sliced beets from the can, usually cold, usually in a three bean salad with red wine vinegar. When I went to college, I ate canned beets on my cottage cheese and lettuce during my I'm-a-vegetarian phase. Nowadays, I rarely have a can of beets in my cabinet.

Now I'm older (much), and I realize I've been missing something by not buying fresh beets. When I saw the price tag, just $1.79, I said "Why not?" I'm glad I tried them. They are tender, delicious, and nothing like what you get in a can.

I must come clean and admit that not everyone in my family will try these. My daughter had a bite of the beet and she liked it. That's about all I'm going to get out of the whole family. Nonetheless, I will continue to expose them to all kinds of foods so that one day they may like more foods.

I read a book in April, "Anticancer, the New Way of Life" by David Servan-Schreiber which described the many health benefits of beets. Among them, beets protect against heart disease, birth defects and certain cancers.

Although the oven made my kitchen so hot (today of all days, I decide to make these), it was well worth it. It really is a simple process to cook fresh beets. Just peel after they are cooked! You mustn't let the beet greens go to waste either. I liked them just as well as the beets themselves. Two side dishes in one!

Roasted Beets

Cut off the greens from one bunch of beets. Wash well. Put the beets in a dish coated with cooking spray. Drizzle a tablespoon of olive oil. Cover with foil, and bake in a 350 oven for about 1 hour, 10 minutes or until they are cooked to your liking. You'll know they are done when a knife can be inserted easily. I like the beets to be fairly tender. After they come out of the oven, let them cool. Peel. Slice thinly. Serve simply with butter, salt and pepper, or drizzle some red wine vinegar.

Sauteed Beet Greens

Wash greens very well. Cut into three to four inch pieces. In a large saute pan, warm a tablespoon or two of olive oil. Add a clove or two of garlic, depending on your taste. Saute the greens on medium heat until they are wilted. Season with salt and pepper. Sprinkle a little sugar (about 1 teaspoon) and sprinkle in some red wine vinegar (about 1 tablespoon).

Red Velvet Cake with Cream Cheese Frosting

2009-07-15T15:34:00.023-04:00

Take a look at the gorgeous color of this cake! My friend made me this Red Velvet cake for my birthday as a surprise. It was her first time making the cake, and it turned out so well.

I asked my friend to share the recipe. It comes from a man who calls himself the Cake Man Raven who owns a bakery/catering facility in Brooklyn, NY. He has a long list of celebrity clients who include Janet Jackson and Oprah. Here's his website: http://www.cakemanraven.com/index.htm

The key to this recipe could be the use of buttermilk. If you don't have any buttermilk on hand, there is an easy substitution using what you may have on hand in your refrigerator. For every cup of buttermilk you need, put 1 tablespoon of fresh lemon juice in a measuring cup and pour milk up to the one cup mark. Let the liquid sit for a minute before you use it.

The frosting is delicious! Butter and cream cheese - how could you go wrong? It is decadent and worth every calorie.

The fact that my friend took the time to make this cake for me means so much. But get this! She owns only ONE cake pan, and this is a three-layer cake. She put each of the three layers in the oven, one at a time. That is patience. Now that is a birthday gift. That is a friend.

Perhaps you'll be inspired to make this cake. Better yet, make it for someone you know. I don't think there is any better gift that money could buy.

Dry Ingredients:
2 1/2 cups of cake flour
1 1/2 cups of sugar
1 t. baking soda
1 t. salt
1 t. cocoa powder

Wet Ingredients:
1 cup of buttermilk
2 eggs
1 t. white vinegar
1 1/2 cups vegetable oil
1 oz. of red food coloring
1 t. vanilla

Frosting:
4 cups of powdered sugar
1 lb. of cream cheese at room temperature
1 lb. of butter, softened
2 t. vanilla

Combine dry ingredients in one bowl. In a second bowl, combine liquid ingredients and beat with an electric mixer on medium speed until well incorporated. Slowly add dry ingredients to that. Pour into three 9-inch layer pans that have been greased and floured. Bake at 350 degrees for 20 to 30 minutes. For frosting, mix together the cream cheese and the butter. Gradually add powdered sugar until it reaches desired sweetness and smoothness. Add vanilla and frost the cake!

Sweet and Spicy Grilled Salmon

2009-07-10T19:40:00.016-04:00

We all know salmon is good for us. It provides Omega-3 fatty acids and a lean source of protein. We should be eating more fish, and this recipe provides an easy, tasty way to get it done.

Unfortunately, however, there are some people out there who claim to dislike salmon. I'm not sure why they feel this way, but I bet every so-called salmon hater was tortured with salmon that was creamed or overcooked as a kid.

Give this recipe a try. It is slightly sweet and has a mild taste. I've made many versions, changing the ingredients each time I make it, depending on my mood. Try adding fresh ginger, honey, red pepper flakes, garlic, or lime juice.

My family could not get enough of this tonight! When your two children, ages ten and thirteen, are fighting over the last piece, you know you've got a winner.

Sweet and Spicy Glazed Salmon

adapted from Epicurious

6 T. light brown sugar
8 teaspoons Dijon mustard
2 tablespoons soy sauce
2 teaspoons rice wine vinegar
1 1/2 pounds salmon fillets, cut into three pieces

Preheat grill to medium high. Combine brown sugar, mustard and soy sauce in a medium bowl. Transfer 2 tablespoons of this glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon fillets generously with half of glaze in medium bowl. Place salmon fillets, glazed side down, onto grill. After about one minute, you should be able to peel off skin on side that is facing up. Cook until glaze is slightly charred, about 5 minutes. Brush top side of salmon with the rest of glaze from medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve.

Grilled Pizza Margherita

2009-07-07T08:08:00.011-04:00

Since we bought our new Weber grill (insert chorus of angels singing here), I am obsessed with grilling. I'm looking to grill anything that steps in front of me.

Last night, it was grilled pizza. It's hard to believe how much better a homemade pizza is when it is grilled. It's all about the crust, and our regular ovens do not get hot enough. Sure, I've used a pizza stone in my oven, and it was fine. But with a grill, you get a higher temperature which is great for making grill marks and a fabulous crust.

The crust of a grilled pizza is the best balance of crunchy and chewy. You've got to taste it to believe it. You may not ever feel the need to go to a "Brick Oven Pizza" place again. Use whatever you have on hand for toppings.

GRILLED PIZZA

1. First, start preheating your grill to high.

2. Get your toppings ready -- perhaps a little sauce, some cheese. I used fresh mozzarella and a store-bought bruschetta topping which I had strained. I also had some leftover sauteed mushrooms and slices of fresh tomato. Your toppings need to be somewhat dry so you don't end up with a soggy pizza.

3. Using thawed dough purchased in a bag at the grocery store (you can certainly make your own), cut the dough into two pieces. Stretch each piece into an oval. Place each oval on a baking sheet (for you to carry outside), and spread a tablespoon or two of olive oil on top of each. Bring the toppings for the pizza outside with you to the grill.

4. Place the dough oil side down on the grill. Shut the cover, and stand close by, because it cooks quickly. Once the crust is browned to your liking, flip the dough. Now it's time to start putting the toppings on that browned side of the pizza. Once you've put the toppings on, put the cover down and don't leave. Remove the pizza when the cheese has melted and the bottom is crispy.

Coney Island Sauce from Fall River

2009-07-07T07:31:00.015-04:00

At our recent party, I served boiled hot dogs with Coney Island sauce. There are so many different versions and recipes out there! I adapted this recipe that I received from a friend of mine.

I was very pleased with the results. One guest commented, "I can't get this in my mouth fast enough!"

Coney Island Hot Dog restaurants can be found all over the Fall River area. Each establishment seems to have their own take on the sauce. The hot dogs are small, so you must eat at least two. They seem to disappear in three bites.

"Dirty Nick's" in Fall River is considered the most famous of the hot dog places in this region. Now you can order their spice packets online so you can make their version of this delicious sauce.

http://nicksconeysauce.com/about_nicks/about_nicks.htm

I used Kayem skinless hot dogs (aka "Skinnies"), and served them in steamed buns. If you don't have ground chourice available to you, you could substitute another spicy sausage, or you could use two pounds of hamburger instead. Using the food processor is key to having the right consistency to the sauce.

1 Spanish onion (minced finely)
1-1/2 lbs ground hamburger
1/2 lb ground chourico
3 T Worcestershire sauce
2 T minced garlic
1/2 tsp black pepper
1 tsp crushed red pepper
2 T spicy mustard
1 small can tomato paste
1 8 oz. can tomato sauce
1 T celery salt (or to taste)

In slow cooker, place ground hamburger and chourico, and then cover meat with water and turn on high. Once meat is cooked (several hours), drain hot water and place half the cooked meat into the food processor and finely grind. Place meat back in the crock pot. In separate pan, saute chopped onion in olive oil until soft. Place onions in crock pot. Add the rest of the ingredients. Cook six to eight hours on low. You may want to adjust the spices.

Serve hot dogs with "the works" which means with sauce, yellow mustard, minced sweet onions, and a dash of celery salt.

Top Your Own Hamburgers

2009-07-06T09:50:00.016-04:00

We had our annual birthday bash for our son on the 4th of July. Putting our new grill to good use, we cooked quarter pound hamburgers. I bought a wide variety of hamburger buns. Then, our guests chose from a bunch of different toppings. Everyone seemed to enjoy customizing their burgers.

Topping Choices

I sauteed sliced Baby Bella Mushrooms in olive oil and garlic, and then I added some Montreal Seasoning and fresh thyme at the end.

Another topping choice was Balsamic Caramelized Vidalia Onions. I sauteed the large slices of onions in olive oil. After they had softened, I added chopped garlic, a teaspoon of sugar or so, some Montreal Seasoning, and a splash or two of balsamic vinegar. I turned up the heat and let everything get nice and caramelized.

Next, I baked some extra thick cut bacon. I cooked these extra thick slices in the oven at 400 degrees on baking sheets covered in aluminum foil. Regular bacon takes about 20 minutes to cook this way. This bacon took about 30 minutes. It was a big hit! Both young and old cannot resist a slice or two of bacon.

I also provided an assortment of cheeses, including: American, Swiss, Cheddar, Blue, and Pepperjack.

For dessert, I served Cheesecake Bites purchased at Sam's Club, GB's favorite. But I also offered thick brownies which were made into sundaes.

I highly recommend you hold your own Top Your Own Burger party this summer -- a new twist on an old favorite. Try having a contest for the Strangest Burger, Most Boring Burger, Most Original, etc. Let me know how it goes!

Brined Pork Chops

2009-07-05T15:53:00.011-04:00

We took the plunge. We invested in a new grill. By invested, I mean, paid twice what one would normally pay for a grill this size. We convinced ourselves that it will be worth it, and so far it has.
Of course we did the compulsory shopping first. Sears. Home Depot. Lowe's. Each grill was so poorly built (think: wiggly) and unappealling. Then we did it. We bought a Weber gas grill, the Genesis. I have to say, I'm glad we did. It's solid. It works so well. No more under-cooked meat on one side, over-cooked on the other. Sear marks everywhere!

One of the first meals I cooked on the grill were these pork chops. I adapted the recipe from Allrecipes. Wow, did they come out moist. I highly recommend taking the time to brine them -- well worth the hour. The balsamic onions also provide great flavor. Start your grills!

1 1/2 quarts water
5 tablespoons kosher salt
2 tablespoons white sugar
6 pork loin chops, 1/2 inch thick

1/4 cup olive oil
4 cloves garlic, minced
2 t. fresh rosemary, minced (or more to taste)

1 cup balsamic vinegar
1 tablespoon butter
1 tablespoon olive oil
2 Vidalia onions, each cut into 8 wedges
1 teaspoon salt

In a large storage bag placed in a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for about an hour. Drain and discard the brine. Pat pork chops dry with paper towels.

In the same storage bag, stir together the olive oil, garlic, and rosemary. Place pork chops in bag, and turn to coat. Marinate in the refrigerator for at least 2 hours.

Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 5 to 10 minutes. Watch closely. I burned my first batch.

Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and brown them, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt.

Preheat the grill for medium-high heat. Cook pork for about 4 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the onion sauce, and serve.

French Toast with Blueberry Sauce

2009-06-26T10:08:00.007-04:00

In an attempt to avoid finding yet another pint of fuzzy blueberries in my refrigerator, I decided to make a quick warm blueberry sauce for this week's dinner of French toast with maple-flavored chicken sausage.

It was so easy that I can't believe I haven't made it before. It was decadent and a welcome change from maple syrup. This recipe served three of us nicely.

Blueberry Sauce

1 cup of blueberries (I used fresh, but you can use frozen)
1/4 cup sugar (adjust to taste)
1 T. corn starch
1/4 cup cold water
1/2 t. cinnamon

In saucepan, combine sugar and corn starch. Boil until sugar is dissolved. Add blueberries and cinnamon. Cook for about 8 minutes, watching closely. You may need to add more water if too thick. Would also be yummy to add a tablespoon of butter. Serve over crepes, pancakes, or French toast.