I have been eating chicken salad for every "event" that my mom and aunts have hosted over some 50+ years. I have also included it in many menus for many events I have hosted. Over the years I have tweaked it but it remains virtually the same. The beauty of this salad is it can be quadrupled or halved and it retains the same flavors. Also this is a salad that can be eaten on bread or on lettuce leaves. It can be a one dish meal or a nice side dish. I often serve this salad with a fruit salad and a pasta salad. Or...in the fall and winter, some potato or pumpkin soup. Just so you know, you can use the roast chickens that the stores sell now days. It makes it a FAST salad. But I learned something watching the Cooking channel and I now use this procedure almost exclusively the night before when I am going to poach the chicken myself.
This recipe makes enough for 10 servings with leftovers if you are lucky. Much better the next day. :)
Chicken Prep
The night before
1 whole raw chicken, rinsed and cleaned out, covered in water to which 1 cup of sugar and 1/2 cup of salt have been diluted.
Chicken Poaching Water
1 whole chicken
3 bay leaves
4 smashed cloves of garlic
1 onion quartered
1 tsp salt
1 TBSP whole peppers
The night before
1. Drain the chicken.
2. Put the raw whole chicken in a pot of water to cover the chicken.
3. Put 3 bay leaves
4. 1 tsp whole pepper.
5. 1 TBSP salt
6. 4 garlic cloves, smashed.
7. 1 large onion cut in 1/4's
8. Cook for about 1.5 hours in the following manner. Bring water to a boil and then drop to a simmer. Cover the pot. Check chicken. Chicken is done if you can wiggle the leg and it comes away from the body. Cool the chicken.
Ingredients:
Debone the chicken and cut into small chunks. (Pull the chicken away from the bones. Remove the fat and skin.)
3 ribs of celery diced
1 cup of green grapes cut in half
1 cup red grapes cut in half
1/4 cup dried cranberries
3 green onions diced
1/2 cup cashews
1 small jar of marinated artichokes.
1/4 cup of chopped parsley
1 tsp fresh tarragon leaves chopped
Dressing
1/4 cup of fresh lime juice
1 cup of plain yogurt
1/2 cup light mayo (I like the mayo that has lime juice in it.)
1 large (heaping ) TBSP Dijon mustard
1/2 tsp salt
1/4 tsp pepper
2 tsp. curry powder
1 heaping TBSP of Agave syrup
1. Combine all of the above and whisk.
2. Taste and adjust s/p.
Directions:
Pour dressing on the chicken and fruit and toss carefully.
Monday, October 17, 2011
Wednesday, October 5, 2011
It's Autumnal Weather Food
It's been a long time since I posted. I have been traveling but I am still cooking and I have been eating many delicious foods. I hope to post more recipes soon.
So today it rained. No news in that, you say. Wrong. We've had spritzes but no real rain for a looooonnnnnggggg time. It got my fall weather juices flowing. So I made a stuffed pork tenderloin, minted peas, a green salad with thin apple slices and goat cheese and jalapeno cornbread.
The Pork
2 lbs pork tenderloin sliced almost through fat side up ( a big momma!)
1/4 olive oil
3 heaping tabsp. grill seasoning (I love Kirkland's)
1 cup of apple cider vinegar and 1 TBSP sugar 1 tsp salt mix to combine
1 green tart apple very thinly sliced
1 large onion thinly sliced
Preheat oven to 500 degrees.
1. Slather the pork with olve oil and then take a palm full of grilled seasoning and cover the pork inside and out with the seasoning salt.
2. Marinate the apple and onion in the sugar, salt and vinegar for about 1 hour.
3. Drain and fill pork cavity.
4.Line a roasting pan with heavy duty foil. Place pork slit side up in a roasting pan.
5. Bake at 500 for about 20 min..
6. Lower heat and cook for about 45min. top 1 hour at 350.
7. Remove from heat and cover pork with the foil.
Jalepeno Corn Bread
Preheat oven to 350
1 pkg. Jiffy cornbread mix (Don't turn your nose up at this. I've tried it many ways and this is still the best!!!)
1 egg beaten
1 can of creamed corn
1/2 cup shredded cheese ( I like the Mex. mix)
2 jalapenos peppers diced finely (remove the seeds if too hot)
1. Combine all of the ingredients and fold carefully.
2. Spray muffin tins or small loaf pans with Pam.
3. Follow cooking directions on Jiffy pkg.
Salad
1 large green apple sliced thinly
*I have sometimes used a purple onion too. (1/2 of an onion sliced thinly.)
1 cup of apple cider vinegar
1 TBSP sugar
1 tsp. salt
1/2 cup olive oil
2 big handfuls of salad greens
1/2 cup of goat cheese crumbled
pepper to taste
1. Marinate the apple in the vinegar, sugar and salt for about 30 min.
2. Remove the apples add the oil and whisk the above dressing.
3. Put salad greens in a bowl and add apples and goat cheese. Toss dressing to coat.
4. Add peeper and toss again.
Peas
1 pkg. frozen peas
1 box of sliced mushrooms
1/4 stick of butter
1 tsp. mint jelly
1 tsp. finely chopped mint
1. Follow frozen pea directions but add the mushrooms, butter and mint jelly.
2. Just before serving toss in the mint.
This meal served 4 generous dinner portions (second all around) with left overs which I will use for sandwiches tomorrow.
Wednesday, July 6, 2011
Warm sweet and sour coleslaw
For lack of a better name, I gave this salad the name slaw. But it could also just be a condiment to fish, pork or chicken. In any case, I am sure you have had something like it when you have had the German coleslaw. This dish came from my need to make something that might entice my son to eat the fish I had just purchased. Ono is a VERY mild fish but my youngest does not really like fish except when I fry it in a beer batter. So I was wondering what I could do, beside marinate the fish, so that he might like it a little more. Like most of what I make, I used what I had on hand. I had a purple cabbage and a green cabbage in the fridge. By the way, these two veggies will last forever!!! Sliced fennel would have also been great but I didn't remember or see the fennel bulb until the next day! Darn! Oh well...next time. I decided that I would make the cabbages into something I could put some grilled ono on. I did not want to add sugar to make it sweet but I did want to make it a little more exotic since the ono was marinated in lime juice, ginger, rosemary and garlic. So I invented this slaw. I think you will agree, it turned out pretty dang good and will be on the table again. I used a slightly sweet wine which I think for this dish is essential because I did not add sugar. The wine was also "left over." Waste not...want not.
2 TBSP butter
1/2 of a small green cabbage shredded about 3 to 4 cups
1/2 of a purple cabbage shredded about 3 to 4 cups
1 large softball sized white onion sliced thin (*soak in vinegar & wine . See amounts below.)
1 small baseball sized purple onion sliced thin (*soak in vinegar & wine. See amounts below.)
1 tsp of fennel seeds
*1/2 cup of sweet white wine (Reisling)
*1/2 cup of white balsamic vinegar (reg. color will do just fine)
1 tsp. of salt for the vinegar and wine
1 TBSP orange blossom water (I get this in a bottle at the Mid. Eastern produce store. I think one could get a similar effect by grating a 1/4 tsp. of orange rind.)
s/p to taste
1) Melt the butter but do not let in brown.
2) Drain and save wine and vinegar from cabbage and add cabbage to pan. Stir to coat cabbage and wilt over med heat.
3) Add the onion and continue to stir.
4) Push all the cabbage and onion to the sides of the pan and add the fennel seeds to the middle of the pan. Cook for about 3 to 4 min.
5) Now stir the seeds into the cabbage and onion.
6) Add all of the liquids. (The wine and vinegar that you saved from soaking the onions are the liquids.)
7) Reduce the heat and cook stirring occasionally. Cabbage should still have a little crunch.
8) Taste and adjust seasonings.
Vinegar and wine soak for onions
1) Put onions in the wine and vinegar. *1/2 cup of sweet white wine (Reisling)
*1/2 cup of white balsamic vinegar (reg. color will do just fine) Make sure the onions are covered.
*1/2 cup of white balsamic vinegar (reg. color will do just fine) Make sure the onions are covered.
2) Add salt and toss.
2 TBSP butter
1/2 of a small green cabbage shredded about 3 to 4 cups
1/2 of a purple cabbage shredded about 3 to 4 cups
1 large softball sized white onion sliced thin (*soak in vinegar & wine . See amounts below.)
1 small baseball sized purple onion sliced thin (*soak in vinegar & wine. See amounts below.)
1 tsp of fennel seeds
*1/2 cup of sweet white wine (Reisling)
*1/2 cup of white balsamic vinegar (reg. color will do just fine)
1 tsp. of salt for the vinegar and wine
1 TBSP orange blossom water (I get this in a bottle at the Mid. Eastern produce store. I think one could get a similar effect by grating a 1/4 tsp. of orange rind.)
s/p to taste
1) Melt the butter but do not let in brown.
2) Drain and save wine and vinegar from cabbage and add cabbage to pan. Stir to coat cabbage and wilt over med heat.
3) Add the onion and continue to stir.
4) Push all the cabbage and onion to the sides of the pan and add the fennel seeds to the middle of the pan. Cook for about 3 to 4 min.
5) Now stir the seeds into the cabbage and onion.
6) Add all of the liquids. (The wine and vinegar that you saved from soaking the onions are the liquids.)
7) Reduce the heat and cook stirring occasionally. Cabbage should still have a little crunch.
8) Taste and adjust seasonings.
Friday, June 10, 2011
Fresh Beet Salad
I love salads!!! Hot, room temp, cold, veggie, pasta, main dish, side, seafood salads are all fantastic additions to any meal or a meal in themselves. I have been re-evaluating my diet lately. I realized that at one time in my life I gravitated towards salads. They were the first things I was allowed to create in my mother's kitchen and my dad claimed I never made the same salad twice. I have decided to go back to the way I used to eat. I think this is a good time in my life to come back around to this way of eating. With this in mind, I am going to record some of my favorite salads The first one has morphed into the one I will share today. The original used lemon and oil as a dressing. It is still delicious but I like this one ever so much more. See what you think. This recipe makes 4 servings with a little leftover for lunch the next day.
6 beets the size of baseballs ( Save the tops)
juice of 1 large lime (not key lime) 1/4 cup more or less
1 can of corn no salt (fresh is better but I didn't have any)
1 cup Greek yogurt
3 green onions sliced on the diagonal green and white parts
1/4 of parsley coarsely chopped.
s/p to taste
1. Wash and put beets w/o the tops into a pot and cover with water. Bring to a boil. Boil for about 5-7 min. Sharp knife should be able to pierce through the beet.
2. Cool. Then peel skin. The skin should just rub off. If it doesn't it really doesn't matter if it doesn't more fiber!
3. Cut the beets into cubes. (In half then halves into 1/3 and then cut into cubes.)
4. In another bowl mix the yogurt and the lime. Pour over the beets and mix.
5. Add corn, onions and parsley.
6. Taste and add salt and pepper.
7. You can chop up the beet greens and add to the salad. This is an individual preference. I love beet greens!
6 beets the size of baseballs ( Save the tops)
juice of 1 large lime (not key lime) 1/4 cup more or less
1 can of corn no salt (fresh is better but I didn't have any)
1 cup Greek yogurt
3 green onions sliced on the diagonal green and white parts
1/4 of parsley coarsely chopped.
s/p to taste
1. Wash and put beets w/o the tops into a pot and cover with water. Bring to a boil. Boil for about 5-7 min. Sharp knife should be able to pierce through the beet.
2. Cool. Then peel skin. The skin should just rub off. If it doesn't it really doesn't matter if it doesn't more fiber!
3. Cut the beets into cubes. (In half then halves into 1/3 and then cut into cubes.)
4. In another bowl mix the yogurt and the lime. Pour over the beets and mix.
5. Add corn, onions and parsley.
6. Taste and add salt and pepper.
7. You can chop up the beet greens and add to the salad. This is an individual preference. I love beet greens!
Tuesday, June 7, 2011
Japanese Cooking Made Easy
My husband is the Athletic Director at Monte Vitsa and he hired Kinomi. She is the trainer. Because the District pays her so little, we decided long ago to buy her breakfast every Sunday after we go to mass as often as she is able to meet us. She meets us and we get to feed her before she dashes off to a soccer game rain or snow, sunny day or blustery day. To say that she is a wonderful trainer and person falls short of how much we have grown to love her. During one of these breakfasts, I asked if she'd be willing to come and teach me a few of her favorite Japanese dishes. She had come to make tamales at my annual "tamalada." She had enjoyed that very much. I knew that I would love whatever she taught me. What a treat! Kinomi doesn't eat much in the way of meat and especially doesn't like chicken nor cat fish. (Funny story about that.) But because she knows that we do eat meat, she included some delicious chicken dishes and a ground beef dish. Like me, she gave me many examples of ways to "change things up." Everything we made was so super easy and quick. She says that this is food that we would find in a home not necessarily in a restaurant.
The ingredients were easy to find and nothing was so unusual that one would have to go to a specialty store. This kind of cooking is very affordable and super fast. Nothing about it is fussy or pretentious. Kinomi said that this would be food that would be served family style and most definitely considered "home cooking." That is not to say that one could not kick any of these dishes up a notch.
I am going to start with the way I would serve this meal next time I make it. I am going to begin with the soup. Normally, Miso soup is a hot salty soup with no umph. Today's Miso was very good. You'll see in a minute that a "mother's " touch made this soup a stand out. One could sprinkle tofu as well as the green onion to garnish this soup.
Miso Soup
Miso paste
4 cups of boiling water
2 to 3 TBSP Miso paste
kale rough cut about 2 cups (cabbage, or spinach can be substituted)
2 eggs whisked
1 green onion cut on the diagonal into very thin slivers. Use white and green parts of the onion.
Reduce the water to a simmer.
1. Using a ladle, fill it with a TBSP of the miso paste.
2. Dip the ladle into the water and using a tsp. stir until the miso is dissolved in the ladle. Dump that into the water.
3. Do this again at least twice more. Taste and see if more paste is needed.
4, Pour the eggs onto the back of the ladle which is suspended over the simmering water. Stir the egg into ribbons.
5. Serve with a garnish of green onion.
My next course would be the eggplant salad. That's what I called it because it can be served at room temp or cold. Man is this good. Kinomi says when her mom makes this, she makes Kinomi her own dish. It is that good.
Nasuno tsu yuzuke
sesame oil to coat the bottom of a large skillet (This oil imparts a nuttiness that is essential.)
6 smallish Japanese eggplant cut lengthwise in thin slices
1 green onion sliced into thin diagonal slices
juice of 1 whole lemon
1 tsp.fresh grated ginger (Must be fresh ginger.)
1/2 to 3/4 of a cup Mentsuyu sauce
1/4 cup of water
1. Saute eggplant in the skillet. Turn when just golden around the edges. Kinomi uses chop sticks to turn the eggplant. I used tongs. :)
2. In a flatish dish with a bit of a lip, place all of the eggplant, onion, lemon juice and ginger. Toss to coat.
3. In a bowl, mix the Mentsuyu sauce and water. Taste. If too salty add more water. If not flavorful enough add more Mentsuyu.
4. Pour over the eggplant. Let cool completely or refrigerate until serving.
My next dish would be Nikujaba. This is so very tasty and so delicious. It will remind you of many dishes you have eaten at home. Kinomi says the flavor improves as it sits. And she claims it's best if eaten the next day.
Nikujaba
oil to coat the bottom of the skillet
1 lb ground beef leaner is better
4 medium sized russet potatoes cut into chunks
1 cup of diced white onion
5 TBSP soy sauce
2 TBSP sugar
2 TBSP Mirin
2TBSP cooking sake
some water
1. Brown the beef.
2. Add the potatoes and onions
3. When everything has been added, taste the sauce. Adjust by adding water if too salty.
4. Reduce heat and let simmer with lid off for about 20 min. until potatoes are soft but not mushy.
5. The longer this sits in the sauce the tastier but be careful not to let the potatoes get mushy.
I would end this meal with the chicken. She did not give it a name but it was very good and fast cooking. I could see eating this on a picnic cold. Very simple and very good.
preheat heaven to 375
3 lbs of chicken wings tips of the wings cut off
3 cloves of grated garlic
juice of 1 lemon
enough soy sauce to cover the chicken in a single layer in a pan.
2 or 3 tsp of sesame seeds
1. Wash and cut off the tips of the chicken wings.
2. Coat the wings in the garlic, onion and soy sauce.
3. Let marinate for at least 30 min. or overnight.
4. Put on a foil covered baking dish. Cook for 30 min at 375. 15 on one side 15 on the other. Check to make sure liquid is clear.
5. While still in the oven, last few minutes sprinkle with sesame seeds.
The ingredients were easy to find and nothing was so unusual that one would have to go to a specialty store. This kind of cooking is very affordable and super fast. Nothing about it is fussy or pretentious. Kinomi said that this would be food that would be served family style and most definitely considered "home cooking." That is not to say that one could not kick any of these dishes up a notch.
I am going to start with the way I would serve this meal next time I make it. I am going to begin with the soup. Normally, Miso soup is a hot salty soup with no umph. Today's Miso was very good. You'll see in a minute that a "mother's " touch made this soup a stand out. One could sprinkle tofu as well as the green onion to garnish this soup.
Miso Soup
Miso paste
4 cups of boiling water
2 to 3 TBSP Miso paste
kale rough cut about 2 cups (cabbage, or spinach can be substituted)
2 eggs whisked
1 green onion cut on the diagonal into very thin slivers. Use white and green parts of the onion.
Reduce the water to a simmer.
1. Using a ladle, fill it with a TBSP of the miso paste.
2. Dip the ladle into the water and using a tsp. stir until the miso is dissolved in the ladle. Dump that into the water.
3. Do this again at least twice more. Taste and see if more paste is needed.
4, Pour the eggs onto the back of the ladle which is suspended over the simmering water. Stir the egg into ribbons.
5. Serve with a garnish of green onion.
My next course would be the eggplant salad. That's what I called it because it can be served at room temp or cold. Man is this good. Kinomi says when her mom makes this, she makes Kinomi her own dish. It is that good.
Nasuno tsu yuzuke
sesame oil to coat the bottom of a large skillet (This oil imparts a nuttiness that is essential.)
6 smallish Japanese eggplant cut lengthwise in thin slices
1 green onion sliced into thin diagonal slices
juice of 1 whole lemon
1 tsp.fresh grated ginger (Must be fresh ginger.)
1/2 to 3/4 of a cup Mentsuyu sauce
1/4 cup of water
1. Saute eggplant in the skillet. Turn when just golden around the edges. Kinomi uses chop sticks to turn the eggplant. I used tongs. :)
2. In a flatish dish with a bit of a lip, place all of the eggplant, onion, lemon juice and ginger. Toss to coat.
3. In a bowl, mix the Mentsuyu sauce and water. Taste. If too salty add more water. If not flavorful enough add more Mentsuyu.
4. Pour over the eggplant. Let cool completely or refrigerate until serving.
My next dish would be Nikujaba. This is so very tasty and so delicious. It will remind you of many dishes you have eaten at home. Kinomi says the flavor improves as it sits. And she claims it's best if eaten the next day.
Nikujaba
oil to coat the bottom of the skillet
1 lb ground beef leaner is better
4 medium sized russet potatoes cut into chunks
1 cup of diced white onion
5 TBSP soy sauce
2 TBSP sugar
2 TBSP Mirin
2TBSP cooking sake
some water
1. Brown the beef.
2. Add the potatoes and onions
3. When everything has been added, taste the sauce. Adjust by adding water if too salty.
4. Reduce heat and let simmer with lid off for about 20 min. until potatoes are soft but not mushy.
5. The longer this sits in the sauce the tastier but be careful not to let the potatoes get mushy.
I would end this meal with the chicken. She did not give it a name but it was very good and fast cooking. I could see eating this on a picnic cold. Very simple and very good.
preheat heaven to 375
3 lbs of chicken wings tips of the wings cut off
3 cloves of grated garlic
juice of 1 lemon
enough soy sauce to cover the chicken in a single layer in a pan.
2 or 3 tsp of sesame seeds
1. Wash and cut off the tips of the chicken wings.
2. Coat the wings in the garlic, onion and soy sauce.
3. Let marinate for at least 30 min. or overnight.
4. Put on a foil covered baking dish. Cook for 30 min at 375. 15 on one side 15 on the other. Check to make sure liquid is clear.
5. While still in the oven, last few minutes sprinkle with sesame seeds.
Monday, May 30, 2011
Melt in your mouth Ribs
First I have to tell you, I am NOT a ribs kinda gal. Usually too sweet and cloying in my mouth. 2nd. the inspiration was a recipe I got out of a family recipe book that one of my husband's cousins organized. I have NEVER met this woman in person but through facebook I have grown to LOVE her. She is funny, witty, endearing, sweet and just plain fun. I promised her that I would make her Cherry Cola Ribs. Credit where credit is due, I did follow her Cherry cola sauce recipe but kinda went my own way on the rub and the baking of the ribs. I used beef ribs and would change the rub a bit for pork. Someday, I'll do pork.
I had some fantastic ribs once many years ago when Jason was still at UCSD. Costco had some giant tea bags and he made a rub and placed those ribs on the bags. Heaven on earth. He, like me, didn't remember much more than that about those ribs. I have always wanted to duplicate them. Tonight Zach ate 9 ribs and raved about them the whole time. Granted, my hubby likes sweet so this was right up his alley. I ate the ribs without the sauce and they were perfect for me. Please don't misunderstand me, I think the sauce was spectacular but too sweet for me. Most likely, this sauce is perfect for the rest of the world. I just don't do sweet. I know there is something wrong with me. I admit it and have done penance for years.
What follows then is a marriage of sweet meets savory. It's a good union and one that will last through the ups and downs of fickle tastes.
I served this with a pea salad that I folded into a tri colored pasta. I made some corn on the cob and called it a meal!!!!! Oh so good.
Ingredients for the rub and cooking vapor
7 lbs of beef ribs
1 packet of peach instant tea mix makes 1 quart
1/4 cup Montreal Seasoning from Costco
1/4 cup onion flakes
2 TBSP of garlic powder
2 TBSP of onion powder
2 heaping TBSP of fresh ground pepper
2 tsp of cayenne pepper
2 jumbo onions peeled and cut in half
4 bay leaves
2 tsp dried oregano
2 cans of cherry cola
1 cup red wine
Ribs
1. In a mixing bowl mix the first 7 ingredients.
2. Pat the ribs dry with a paper towel and rub the mixture onto both sides of the ribs.
3. Place the onions cut side down in a roasting pan.
4. Put the coated ribs on the onions.
5. Add the last 4 ingredients to the edges of the pan w/o disturbing the ribs.
6. Cover your pan with heavy duty aluminum tightly sealed around the edge of the pan.
7. Bake for 4 hours at 250.
Cherry cola Sauce
3 cans cherry cola
2 cups cherry jam or preserves I used seedless Boysenberry
2/3 cups Dijon Horseradish Mustard
3 TBSP soy sauce
2 TBSP apple cider vinegar
1 TBSP Hot Pepper Sauce I used 2 heaping TBSP cayenne pepper
1. Boil the cherry cola until reduced to 1 1/2 cups.
2. Stir in the rest of the ingredients and cook on med. heat for 35 min. Stir occasionally.
3. Take off heat and let cool.
4. I did not BBQ my ribs. I just spooned about half of the sauce onto the ribs and placed the ribs back into the oven for about 20 min. without a cover.
5. I reheated the rest of the sauce and served at the table.
Made enough for 4 servings. 4 ribs each. Zach ate enough for 2 people. I was fine with 2 ribs.
Even the onions were amazingly delicious!
I had some fantastic ribs once many years ago when Jason was still at UCSD. Costco had some giant tea bags and he made a rub and placed those ribs on the bags. Heaven on earth. He, like me, didn't remember much more than that about those ribs. I have always wanted to duplicate them. Tonight Zach ate 9 ribs and raved about them the whole time. Granted, my hubby likes sweet so this was right up his alley. I ate the ribs without the sauce and they were perfect for me. Please don't misunderstand me, I think the sauce was spectacular but too sweet for me. Most likely, this sauce is perfect for the rest of the world. I just don't do sweet. I know there is something wrong with me. I admit it and have done penance for years.
What follows then is a marriage of sweet meets savory. It's a good union and one that will last through the ups and downs of fickle tastes.
I served this with a pea salad that I folded into a tri colored pasta. I made some corn on the cob and called it a meal!!!!! Oh so good.
Ingredients for the rub and cooking vapor
7 lbs of beef ribs
1 packet of peach instant tea mix makes 1 quart
1/4 cup Montreal Seasoning from Costco
1/4 cup onion flakes
2 TBSP of garlic powder
2 TBSP of onion powder
2 heaping TBSP of fresh ground pepper
2 tsp of cayenne pepper
2 jumbo onions peeled and cut in half
4 bay leaves
2 tsp dried oregano
2 cans of cherry cola
1 cup red wine
Ribs
1. In a mixing bowl mix the first 7 ingredients.
2. Pat the ribs dry with a paper towel and rub the mixture onto both sides of the ribs.
3. Place the onions cut side down in a roasting pan.
4. Put the coated ribs on the onions.
5. Add the last 4 ingredients to the edges of the pan w/o disturbing the ribs.
6. Cover your pan with heavy duty aluminum tightly sealed around the edge of the pan.
7. Bake for 4 hours at 250.
Cherry cola Sauce
3 cans cherry cola
2 cups cherry jam or preserves I used seedless Boysenberry
2/3 cups Dijon Horseradish Mustard
3 TBSP soy sauce
2 TBSP apple cider vinegar
1 TBSP Hot Pepper Sauce I used 2 heaping TBSP cayenne pepper
1. Boil the cherry cola until reduced to 1 1/2 cups.
2. Stir in the rest of the ingredients and cook on med. heat for 35 min. Stir occasionally.
3. Take off heat and let cool.
4. I did not BBQ my ribs. I just spooned about half of the sauce onto the ribs and placed the ribs back into the oven for about 20 min. without a cover.
5. I reheated the rest of the sauce and served at the table.
Made enough for 4 servings. 4 ribs each. Zach ate enough for 2 people. I was fine with 2 ribs.
Even the onions were amazingly delicious!
Saturday, May 28, 2011
Kinda Healthy Stuffed Zucchini
I think stuffed zucchini is a "comfort food." My mom made them as did Zach's mom. I think they were pretty popular in the 70's. My take is a nod to the moms who influenced my cooking. Of course, the recipe is all mine in that I just let my kitchen angels guide me as I remembered the next step. However, again I need to say that if it were not for my youngest child I would not be able replicate this recipe at a later date. Now it is here for anyone who wants to duplicate it.
I love to get an idea for a menu when I am at the store. I was at my favorite little produce store (North Park Produce) and saw the perfect stuffing zucchini; long and straight with no blemishes. I picked up 6. They were each about the size of my hand from middle finger to wrist. This menu tonight reminded me of Europe in particular France. I am not sure why. We did not eat anything I made tonight in any of the countries we visited. But it just screams French Bistro or at least little eatery on a corner tucked away in some side street. It is simple, filling, not fancy and very comforting.
I used a combo of ground meats because North Park Produce sells ground chicken, which I love and can't always find. I used a fatter ground round with it. (80% fat) 2 to 1 ratio. 2 lbs ground beef and 1lb ground chicken. Having said that I made up the whole batch with all the ingredients. I know later this will make a good meatloaf or hamburger patty or meatballs etc. I had plenty left over to freeze and make something else another day. I think the 2 to 1 is just about perfect for this recipe. I used parmesan cheese because they also sell wonderful cheeses at NPP. But any hard cheese would work though. The sauce I made is so embarrassingly simple I hesitate to disclose it but it is perfect in it's simplicity
I served this with a spinach, mushroom and herb fritata and a spinach/ tomato salad that I dressed with a lime, kosher salt, fresh ground pepper and EVOO.
Be comforted and enjoy.
Ingredients
6 zucchini (see above for size)
1 lb ground chicken
2 lbs ground beef
2 tsp ground garlic owder
3 tsp onion powder
1 tsp salt
1 tsp pepper
1/2 cup diced mushrooms
1 tsp crushed oregano
1 tsp crushed red pepper
1 tsp rosemary finely chopped
1/4 cup diced parsley
1 cup of bread crumbs
1 cup of parmesan cheese
Sauce
1 can of stewed tomatoes
1 small can of tomato sauce
1 large garlic clove
10 basil leaves
Garnish with basil and mint ribbons.
1. Bring a big pot of water to a boil. Carefully place zucchini in the water when it reaches a boil.
2. Boil for about 10 min. (Zucchini should be able to be easily pierced with the tip of a sharp knife.)
3. Drain and let cool for a bout 5 min.
4. Cut each zucchini in half the long way. Turn cut side down on a paper towel. Continue to cool.
5. With a teaspoon starting from the stem side scoop out the flesh from stem to tip. Be careful NOT to go through the skin. Save the fleshy stuff. Put it on some paper towel or in a colander to drain.
6. Turn cut side down again on the paper towels while you make the filling
Filling
7. In a large bowl, add all the ingredients except the zucchini.
8. Mix with your hands gently until all ingredients are incorporated.
9. Chop up the fleshy part of the zucchini that has drained and add it to the meat mixture.
10. On a baking sheet lined with foil place the zucchini.
11. Using a spoon fill each hollowed out part with the meat mixture. DO NOT PACK but fill generously. 12. Sprinkle with the cheese.
Sauce
13. Place 1 can of stewed tomatoes and one 6 ounce can of tomato sauce with 10 basil leaves, 1 clove of garlic and the green onion into a blender.
14. Pulse and pour onto the zucchini.
15. Bake at 350 for about 20 min. to 30 min. or until meat is cooked.
16. Garnish
I love to get an idea for a menu when I am at the store. I was at my favorite little produce store (North Park Produce) and saw the perfect stuffing zucchini; long and straight with no blemishes. I picked up 6. They were each about the size of my hand from middle finger to wrist. This menu tonight reminded me of Europe in particular France. I am not sure why. We did not eat anything I made tonight in any of the countries we visited. But it just screams French Bistro or at least little eatery on a corner tucked away in some side street. It is simple, filling, not fancy and very comforting.
I used a combo of ground meats because North Park Produce sells ground chicken, which I love and can't always find. I used a fatter ground round with it. (80% fat) 2 to 1 ratio. 2 lbs ground beef and 1lb ground chicken. Having said that I made up the whole batch with all the ingredients. I know later this will make a good meatloaf or hamburger patty or meatballs etc. I had plenty left over to freeze and make something else another day. I think the 2 to 1 is just about perfect for this recipe. I used parmesan cheese because they also sell wonderful cheeses at NPP. But any hard cheese would work though. The sauce I made is so embarrassingly simple I hesitate to disclose it but it is perfect in it's simplicity
I served this with a spinach, mushroom and herb fritata and a spinach/ tomato salad that I dressed with a lime, kosher salt, fresh ground pepper and EVOO.
Be comforted and enjoy.
Ingredients
6 zucchini (see above for size)
1 lb ground chicken
2 lbs ground beef
2 tsp ground garlic owder
3 tsp onion powder
1 tsp salt
1 tsp pepper
1/2 cup diced mushrooms
1 tsp crushed oregano
1 tsp crushed red pepper
1 tsp rosemary finely chopped
1/4 cup diced parsley
1 cup of bread crumbs
1 cup of parmesan cheese
Sauce
1 can of stewed tomatoes
1 small can of tomato sauce
1 large garlic clove
10 basil leaves
Garnish with basil and mint ribbons.
1. Bring a big pot of water to a boil. Carefully place zucchini in the water when it reaches a boil.
2. Boil for about 10 min. (Zucchini should be able to be easily pierced with the tip of a sharp knife.)
3. Drain and let cool for a bout 5 min.
4. Cut each zucchini in half the long way. Turn cut side down on a paper towel. Continue to cool.
5. With a teaspoon starting from the stem side scoop out the flesh from stem to tip. Be careful NOT to go through the skin. Save the fleshy stuff. Put it on some paper towel or in a colander to drain.
6. Turn cut side down again on the paper towels while you make the filling
Filling
7. In a large bowl, add all the ingredients except the zucchini.
8. Mix with your hands gently until all ingredients are incorporated.
9. Chop up the fleshy part of the zucchini that has drained and add it to the meat mixture.
10. On a baking sheet lined with foil place the zucchini.
11. Using a spoon fill each hollowed out part with the meat mixture. DO NOT PACK but fill generously. 12. Sprinkle with the cheese.
Sauce
13. Place 1 can of stewed tomatoes and one 6 ounce can of tomato sauce with 10 basil leaves, 1 clove of garlic and the green onion into a blender.
14. Pulse and pour onto the zucchini.
15. Bake at 350 for about 20 min. to 30 min. or until meat is cooked.
16. Garnish
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