May 30, 2012
I found this recipe in May 2012 Cooking Light. It seemed like something quick and easy to make on a weeknight and it definitely was. Everyone enjoyed this. I’ve shortened the recipe a bit with my own shortcuts.
Cook 1/3 cup white rice with 1/2 tsp chopped garlic and 2/3 cup water until it boils. Cover and reduce the heat to low for about 15 minutes. Fluff with a fork and stir in 1 tablespoon chopped jalapeno (I used canned).
Get a large skillet and add about a tablespoon of olive oil. Add 1 cup chopped onion and cook about 2 minutes. Add 1/2 teaspoon chopped garlic and 1 cup sliced mushrooms and cook about 1 minute. Add 1/2 cup corn and 1 small zucchini that’s been halved and sliced. Cook 2 more minutes. Add salt and pepper and 1/2 cup halved grape tomatoes, cook 2 minutes. Add 1 tablespoon fresh chopped cilantro.
Heat 8 inch tortillas in a skillet. Fill with rice, veggies and some shredded cotija cheese. Top with sour cream and a spritz of lemon juice.
May 18, 2012
June Cooking Light has some great ideas for different types of burgers. I decided to play with the salmon burger recipe and change it up a bit, mostly because I didn’t have all the ingredients! Here’s what I ended up making:
12 oz salmon
1 1/2 scallions
1/2 tsp dried ginger
1 tbsp lemon juice
2 tbsp tamari
1 tbsp hoisin
pepper to taste
3/4 cup panko
1 egg white
Put everything in the food processor and process until completely combined. Form into 4 patties and grill until cooked through. Serve on buns with thinly sliced cucumbers and additional hoisin.
This was really tasty and a nice change from a regular burger. It stayed moist and was also really quick to throw together.
May 14, 2012
I am back to work and made this week’s project! I had a lovely Mother’s Day weekend. We got a lot done around the house, found time to take walks, and just hang out. My husband made me lunch and husband and kids made dinner, including my grandmother’s chocolate cake recipe. It was everything Mother’s Day should be. I hope all the moms out there enjoyed the day as well!
I made the strawberry tart Megan’s Cookin’ chose for our project, but it really didn’t infringe on my “I’m not cooking today” mantra. The crust was easy to put together and I mixed up the cream cheese in the food processor. I cut the berries in half because one container I had was rotten and there wasn’t going to be enough. I used strawberry jam on top of them instead of currant jelly. I thought it looked pretty. It doesn’t compete, however, with my grandmother’s recipe for strawberry pie which I may share with you at some point!
I thought it was pretty good though. The crust was a really nice shortbread crust that I loved. I think if I didn’t know what was in this (just cream cheese and sugar) I would have liked it more! But it actually was pretty good and so simple to put together.
May 2, 2012
It must be my Irish blood, but I love potatoes. On nights when I’m alone, a baked potato is my go-to dinner. I love potatoes made just about any way you can think of. So of course I had to try the Smashed Potatoes recipe from May Everyday Food.
Here’s the deal: you boil some small potatoes (I used baby red) until just fork tender. Drain. Put them on a greased baking sheet and smash them with your hand, or as I did, with the bottom of a measuring cup. Drizzle them with olive oil and salt and pepper them and bake at 450 for about 35 minutes, flipping halfway through, until they are brown and crunchy. Amazing. I would have cooked mine a bit longer if I had had the time, but these were really good. I might use butter next time instead of olive oil. I served them with sour cream. It was like having French fries but without so much grease.
April 30, 2012
Thanks to Ana at Sweet Almond Tree for this pick, Rosemary Bread. This was easy to make and I liked the taste of the fresh rosemary in it. And it was a nice bonus to get two loaves, so I could freeze one for later. Very tasty and fun to make. Although I got frustrated with the dough hook – it was making so much noise, I finally pulled the dough out and kneaded it by hand it at the end.
April 25, 2012
I hit the jackpot at the grocery store this week: fiddleheads and ramps. We ate some of the fiddleheads for dinner the other night – I just boiled them then tossed with butter, lemon juice, and salt and pepper. I used the leftovers in this recipe.
This is my adaption of a recipe in April Food Network Magazine (“Asparagus and Cheese Tart” p. 149) but I used some other veggies and switched up the cheeses. It was really delicious. Ramps just make me swoon. Here’s my version:
Spring Veggie Tart
1 bunch asparagus, trimmed
4 ramps (roots cut off)
1/2 cup cooked fiddleheads
1 sheet puff pastry, thawed
1/2 cup grated fontina cheese
1 cup grated Swiss cheese
1/2 cup grated Parmesan cheese
2 egg yolks
3 tbsp milk
salt and pepper
Blanch the asparagus. Roll out the puff pastry to about 10×16 and prick all over with fork. Bake in a 400 degree oven for about 10 minutes until it is light golden brown.
Mix cheeses, eggs, milk, nutmeg, salt and pepper in a small bowl. Spread over puff pastry. Arrange vegetables on top and sprinkle with olive oil. Bake for about 15-20 minutes until the cheese mixture is slightly puffy. Cut into squares.
April 23, 2012
Today’s project was crepes, chosen by Tiny Skillet. I first made crepes when I was about 8. My mom had an electric crepe maker. It was an inverted pan that you would dip into a special bowl that came with it then flip it over and let it cook, sitting on the counter. The batter would stick to the concave pan and you would use a special spatula to loosen it and then flip it. I remember loving dipping that pan into the batter.
When we went to Montreal when our kids were young, we ended up eating at a crepe restaurant twice in the same weekend because there was something there every picky eater could enjoy. My last experience with crepes was last summer in Colorado Springs. We ate lunch at a creperie that made all organic buckwheat crepes. The place had won all sorts of local “best of” awards, but we did not enjoy it at all. Their crepes were just too heavy.
So, I was happy to try making my own, something I don’t think I have done since I was a kid. I have the perfect pan for this – a Green pan that didn’t even need any butter (although I used a little) and even my first crepe turned out perfectly, which is never the case. I made the buckwheat version in the recipe and made up a chicken, carrot, spinach and cheese filling (it wasn’t perfect, so I’m not including my recipe for that). The crepes themselves were nice though and I had fun making them!