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!
Friday, June 10, 2011
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
Tuesday, May 24, 2011
Cauliflower Smash that tastes like mashed potatoes
I sometimes wonder why I bore so easily. I managed to stay married to the same guy for 37 years. Stayed in the same career for 36 (although I went up and down in grades and in and out of the classroom.) Furniture, wall color, dishes, glasses, garden flowers, all get dumped, tossed, changed, updated too often according to my husband.) And, when it comes to food, especially veggies, I just gotta mess with them. Now don't get me wrong, I love just about any veggie any way. But I do get tired of making the same steamed or roasted etc. veggie every night. So I am always looking for a different way to make the veggie side. I know I have made this dish before but given the nods of approval last night, I think I nailed it. And once again, I have to thank Trevor for making me write this down so now I can replicate it. (Kinda...)
I think that the cauliflower is an under appreciated vegetable. I like to finely dice it and make it into a salad. Yum! I steam it and put a lemon brown butter sauce on it. I also just like it roasted with a touch of salt and lime juice. But admittedly, it's not my go to veggie. BUT...now I think that has changed. I agree that I did add a potato to this dish but I am making it again w/o the potato. I also think this presentation is pretty healthy and there are many ways to change it up. No Mexican "crema" use Greek yogurt. No Greek yogurt use sour cream. No potatoes, use the boxed flakes. Although I don't advocate using dehydrated potato flakes, this might be the one exception. (BTW, I do use these flakes to thicken my soups sometimes...works great!) I think you could even use buttermilk. No goat cheese, (but this does taste so good) use any other white melting cheese. I suppose if you like garlic mashed potatoes you could cook the cauliflower and potatoes with a few cloves of garlic. I also think if tangy is not your thing, you could substitute butter and cream or milk. I would go with a mild jack cheese. You could spice this up in many ways too. For example; cook a diced chili in with the veggies and use a pepper jack cheese. I think just about anything you would normally do with a mashed potato you could do it with this dish.So think of the cauliflower as a blank palate and you can add layers of flavors and textures. I don't think you can go wrong. Enjoy!
Ingredients
1 medium sized cauliflower no brown spots. Broken apart into florets
2 med. sized peeled russet potatoes cut into chunky quarters (3/4 size of your hand)
2 bay leaves
4-6 cups of chicken broth (enough to cover the cauliflower and potatoes)
(You can also use those flavored cubes pre mixed and diluted in hot water.)
white pepper/kosher salt (no salt if you use those cubes)
3 oz of goat cheese
1/4 cup of "Mexican Crema" comes in a jar or sour cream or buttermilk
about 2 cups or so of the liquid you drain from cooking the cauliflower This will depend on your personal preference.
Garnish with chives and parsley
1) Place the potatoes, cauliflower bay leaves and broth into a pot. Make sure veggies are covered with the broth.
2) Bring to a boil. Reduce heat and cover with a lid. Cook on a med. low heat for about 10-12 min. until veggies are tender and soft.
3) Drain liquid but save at least 2 cups. Remove the bay leaves.
4) Put potatoes and cauliflower back into the pot and begin to mash. Use some of the reserved liquid to make this process easier.
5) Add the goat cheese and "crema" by folding in each until incorporated. Add more liquid if you want a smoother mash.
6) Garnish with the chives and or parsley.
Made at least 6 servings.
I think that the cauliflower is an under appreciated vegetable. I like to finely dice it and make it into a salad. Yum! I steam it and put a lemon brown butter sauce on it. I also just like it roasted with a touch of salt and lime juice. But admittedly, it's not my go to veggie. BUT...now I think that has changed. I agree that I did add a potato to this dish but I am making it again w/o the potato. I also think this presentation is pretty healthy and there are many ways to change it up. No Mexican "crema" use Greek yogurt. No Greek yogurt use sour cream. No potatoes, use the boxed flakes. Although I don't advocate using dehydrated potato flakes, this might be the one exception. (BTW, I do use these flakes to thicken my soups sometimes...works great!) I think you could even use buttermilk. No goat cheese, (but this does taste so good) use any other white melting cheese. I suppose if you like garlic mashed potatoes you could cook the cauliflower and potatoes with a few cloves of garlic. I also think if tangy is not your thing, you could substitute butter and cream or milk. I would go with a mild jack cheese. You could spice this up in many ways too. For example; cook a diced chili in with the veggies and use a pepper jack cheese. I think just about anything you would normally do with a mashed potato you could do it with this dish.So think of the cauliflower as a blank palate and you can add layers of flavors and textures. I don't think you can go wrong. Enjoy!
Ingredients
1 medium sized cauliflower no brown spots. Broken apart into florets
2 med. sized peeled russet potatoes cut into chunky quarters (3/4 size of your hand)
2 bay leaves
4-6 cups of chicken broth (enough to cover the cauliflower and potatoes)
(You can also use those flavored cubes pre mixed and diluted in hot water.)
white pepper/kosher salt (no salt if you use those cubes)
3 oz of goat cheese
1/4 cup of "Mexican Crema" comes in a jar or sour cream or buttermilk
about 2 cups or so of the liquid you drain from cooking the cauliflower This will depend on your personal preference.
Garnish with chives and parsley
1) Place the potatoes, cauliflower bay leaves and broth into a pot. Make sure veggies are covered with the broth.
2) Bring to a boil. Reduce heat and cover with a lid. Cook on a med. low heat for about 10-12 min. until veggies are tender and soft.
3) Drain liquid but save at least 2 cups. Remove the bay leaves.
4) Put potatoes and cauliflower back into the pot and begin to mash. Use some of the reserved liquid to make this process easier.
5) Add the goat cheese and "crema" by folding in each until incorporated. Add more liquid if you want a smoother mash.
6) Garnish with the chives and or parsley.
Made at least 6 servings.
Thursday, May 19, 2011
Green mole and chicken breasts
I did tonight what I do best. I took the left over mole sauce from last night and made it into a whole new meal. Trevor and his girlfriend Jen agreed with me. The sauce was amazing! We could have just eaten the sauce as a dip with tortillas. Yes it was that good. So what did I do?
1. To about 3 cups of leftover sauce from last night I added 5 drops of bottled green habanero sauce.
2. I roasted 2 serrano chilies and 2 jalapenos. Seeded and diced them into the sauce.
3. I added 1 cup of leftover white wine from dinner last night.
4. I cooked this sauce over medium high heat until bubbly.
5. Turned off the heat and let it cool a bit. Then I stuck in an emulsion blender and blended for about 5 min.
6. I salt and peppered the chicken breasts and added poultry seasoning which I make myself which has no salt and is a combo of sage, oregano and rosemary. I cooked them in 2 TBSP of butter and 2 TBSP of EVOO for about 7 min. each side on med. high heat in a cast iron skillet.
7. I sauted swiss chard with 1 sliced onion and 3 cloves of minced garlic.
8. I served the chicken on a bed of the chard and topped with the sauce. OMG! Delicious.
1. To about 3 cups of leftover sauce from last night I added 5 drops of bottled green habanero sauce.
2. I roasted 2 serrano chilies and 2 jalapenos. Seeded and diced them into the sauce.
3. I added 1 cup of leftover white wine from dinner last night.
4. I cooked this sauce over medium high heat until bubbly.
5. Turned off the heat and let it cool a bit. Then I stuck in an emulsion blender and blended for about 5 min.
6. I salt and peppered the chicken breasts and added poultry seasoning which I make myself which has no salt and is a combo of sage, oregano and rosemary. I cooked them in 2 TBSP of butter and 2 TBSP of EVOO for about 7 min. each side on med. high heat in a cast iron skillet.
7. I sauted swiss chard with 1 sliced onion and 3 cloves of minced garlic.
8. I served the chicken on a bed of the chard and topped with the sauce. OMG! Delicious.
Green Pork Mole
I love mole. (I wish I knew how to get the accent mark over the e.) Usually the mole our family eats and prefers is red and from scratch...... very labor intensive. I have made red mole from scratch only 3 times. I had helped my mom several times. Using a jar of prepared mole I have made this dish many many times. I had never made green mole myself. I know my mom had never made it either. I ate it on several occasions in Mexico as a youngster. I loved it!!! I have eaten it in the states maybe a couple of times. But this unique dish has haunted me. I thought I could use what I know about making the red mole and just make it green and using my memory I could come close with the flavor.
The reason I decided on green mole instead of the red is that my daughter just had a baby and is breast feeding. Like all new moms and all newborns there appears to be a period of adjustment in regards to what my daughter can eat that doesn't offend the breast fed neophite. My daughter was sure the baby was reacting to spicy food so she has cut back on this type of food. My cousin and her husband were coming over for dinner and to see the baby. Trevor's friend had come to visit too. So a special meal was in order. I was going to be babysitting the baby who indeed was having a fussy day. The idea of green mole popped into my head. I knew I could control the heat because the green doesn't come from the chile. Whereas in the red, the red sauce is dependent on the chilies used. Also, I knew that although there were lots of ingredients, the cooking would not really require my attention.
I have not included the pork recipe but it is the easiest part. 3 lbs country style pork ribs. Salt, pepper, garlic powder, 1 cup of Balsamic vinegar and 1 cup of water or broth. Bake uncovered @ 250 for 5 hours. Turn halfway through cooking time.
My memory went into overdrive as I tried to figure out the best "green" stuff to use. I think you will be surprised at some of the ingredients I came up with. I did google green mole and I did get a handful of hits. I looked them over and was surprised how close my tastebud memory had come. So...enjoy this green mole and it's okay to think and or say..."Wow, that's weird!" This recipe serves 8 generous portions with sauce leftover. Tomorrow I can pour the sauce over chicken.
Sauce
1/4 cup toasted pine nuts
1/4 cup toasted pumpkin seeds
1/4 cup toasted almonds
2 TBSP toasted sesame seeds
6 cups chicken broth divided
2tsp oil
8 cloves of garlic finely minced
2 yellow med. onions
1 bunch of kale chopped or green part of swiss chard
1 TBSP allspice berries
1/2 tsp. toasted cumin seeds
1 tsp. chopped fresh oregano
1 bunch of parsley chopped (no stems)
4 cups romaine lettuce green part not the rib diced Save the ribs and lighter greens for a salad.
3 roasted, peeled and diced poblano chiles (No seeds, ribs or stems)
1/2 bunch washed chopped cilantro
1. Begin by toasting the seeds and nuts. In a cast iron pan or other heavy duty pan pour seeds or nuts to brown over a moderate heat. No oil just a dry pan. This part will need your undivided attention.
2. Cool them on a baking sheet as you toast the next seed and then pour all of them into a food processor. Add enough broth to get the blades going. About 2 cups at first. Process for a minute or 2. Add another cup of broth and blend until smooth like chunky peanut butter. Set aside.
3. In a pot brown the onion, garlic and swiss chard or kale in about 2 tsp. of oil.
4. Toast the allspice and cumin seeds and grind with a mortar then add to the pot with the onions and garlic. Add oregano. Stir until fragrant.
5. Add the seeds and nut mixture into the pot with the onions and garlic and stir in about 1 cup of broth. Simmer.
6. Add the parsley, lettuce, chilies and cilantro to the food processor with 1 cup of broth.. Blend until smooth. This is the most beautiful green I have every seen.
7. Add this to the seed and nut mixture. Stir and continue to simmer on very low heat for about 15 minutes.
8. Cool the seeds nut mixture and then in small batches put in the food processor 1 last time. Reheat for about 15 minutes.
9. Pour sauce over the pork and serve with tortillas. I made rice and put the pork on the rice and the sauce on top. Garnish with cilantro.
TO MAKE THIS SAUCE HOTTER ROAST 2 JALAPENOS OR 2 SERRANOS OR BOTH. ADD WHEN YOU PROCESS THE LETTUCE.
The reason I decided on green mole instead of the red is that my daughter just had a baby and is breast feeding. Like all new moms and all newborns there appears to be a period of adjustment in regards to what my daughter can eat that doesn't offend the breast fed neophite. My daughter was sure the baby was reacting to spicy food so she has cut back on this type of food. My cousin and her husband were coming over for dinner and to see the baby. Trevor's friend had come to visit too. So a special meal was in order. I was going to be babysitting the baby who indeed was having a fussy day. The idea of green mole popped into my head. I knew I could control the heat because the green doesn't come from the chile. Whereas in the red, the red sauce is dependent on the chilies used. Also, I knew that although there were lots of ingredients, the cooking would not really require my attention.
I have not included the pork recipe but it is the easiest part. 3 lbs country style pork ribs. Salt, pepper, garlic powder, 1 cup of Balsamic vinegar and 1 cup of water or broth. Bake uncovered @ 250 for 5 hours. Turn halfway through cooking time.
My memory went into overdrive as I tried to figure out the best "green" stuff to use. I think you will be surprised at some of the ingredients I came up with. I did google green mole and I did get a handful of hits. I looked them over and was surprised how close my tastebud memory had come. So...enjoy this green mole and it's okay to think and or say..."Wow, that's weird!" This recipe serves 8 generous portions with sauce leftover. Tomorrow I can pour the sauce over chicken.
Sauce
1/4 cup toasted pine nuts
1/4 cup toasted pumpkin seeds
1/4 cup toasted almonds
2 TBSP toasted sesame seeds
6 cups chicken broth divided
2tsp oil
8 cloves of garlic finely minced
2 yellow med. onions
1 bunch of kale chopped or green part of swiss chard
1 TBSP allspice berries
1/2 tsp. toasted cumin seeds
1 tsp. chopped fresh oregano
1 bunch of parsley chopped (no stems)
4 cups romaine lettuce green part not the rib diced Save the ribs and lighter greens for a salad.
3 roasted, peeled and diced poblano chiles (No seeds, ribs or stems)
1/2 bunch washed chopped cilantro
1. Begin by toasting the seeds and nuts. In a cast iron pan or other heavy duty pan pour seeds or nuts to brown over a moderate heat. No oil just a dry pan. This part will need your undivided attention.
2. Cool them on a baking sheet as you toast the next seed and then pour all of them into a food processor. Add enough broth to get the blades going. About 2 cups at first. Process for a minute or 2. Add another cup of broth and blend until smooth like chunky peanut butter. Set aside.
3. In a pot brown the onion, garlic and swiss chard or kale in about 2 tsp. of oil.
4. Toast the allspice and cumin seeds and grind with a mortar then add to the pot with the onions and garlic. Add oregano. Stir until fragrant.
5. Add the seeds and nut mixture into the pot with the onions and garlic and stir in about 1 cup of broth. Simmer.
6. Add the parsley, lettuce, chilies and cilantro to the food processor with 1 cup of broth.. Blend until smooth. This is the most beautiful green I have every seen.
7. Add this to the seed and nut mixture. Stir and continue to simmer on very low heat for about 15 minutes.
8. Cool the seeds nut mixture and then in small batches put in the food processor 1 last time. Reheat for about 15 minutes.
9. Pour sauce over the pork and serve with tortillas. I made rice and put the pork on the rice and the sauce on top. Garnish with cilantro.
TO MAKE THIS SAUCE HOTTER ROAST 2 JALAPENOS OR 2 SERRANOS OR BOTH. ADD WHEN YOU PROCESS THE LETTUCE.
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