I think it's because my family is largely "Pennsylvania Dutch", we enjoy dinners like: potpie, roast chicken with mashed potatoes and stuffing, roast beef, ham, etc. It drives Rob crazy, he says he would be happy with "Thanksgiving dinner" just once a year. Instead, we'll often have "thanksgiving" in February, April, August, etc. I was at the butcher shop last week and saw a really nice ham piece and thought, "you know, I could eat a little 'Easter in September'"! So, last night we had baked ham, sweet potato casserole, steamed green beans and apple cake[with raisins and pumpkin] (the cake was horrendous...another story for another day).
We ate after soccer practice and you know what? It tasted delicious! It's starting to get a little cooler at night and this was just very satisfying (plus it kept well, covered, on 250 degrees for an hour and a half while we were at practice).
I've heard many people say that they use coke or ginger ale on their ham, but because I didn't have any of that I just used Pellegrino (truthfully, I'm not sure if it's the carbonation or the sweetness in the soda, but it's all I had!).
I always use ham with a bone-in because it's cheaper, and I love to use the leftovers to make ham and bean soup.
Baked Ham
1 large piece of ham (approx 1/2 lb per person)
brown sugar
some sort of jelly (I used apple because that's what I had)
1 cup carbonated liquid
1. Pour soda over ham. Sprinkle brown sugar and spread jelly on the skin.
2. Bake, covered, at 350 degrees for about 1 1/2 to 2 hrs.
Sweet potato casserole
3 cups mashed potatoes (I baked mine whole and then mashed them)
1/3 stick butter, melted
2 eggs
1/2 cup milk
1/2 cup sugar
1/2 tsp salt
1/2 cup chopped pecans
1/4 cup brown sugar
3 T butter, melted
2 tsp cinnamon
1. Mix mashed sweet potatoes and next five ingredients until smooth and place into baking dish.
2. Combine pecans, melted butter (3T), brown sugar and cinnamon. Sprinkle on top of sweet potatoes.
3. Bake at 350 degrees for 30-40 minutes.
Tuesday, September 22, 2009
How we eat healthy....
I make a very conscious effort to feed my family as naturally as possible. I do not, however, buy organic (simply because I can't justify the cost). I prefer to call our eating style authentic. I shop locally, utilizing a great butcher shop, dairy, and farmstand that are all located within ten minutes of my home. I love the fact that I know where our food is coming from and I really appreciate being able to support local farmers.
I do have to supplement from traditional grocery stores with things like: cereal, "snacks", juices, pantry staples, etc. When I do this, I buy very selectively. I avoid trans fats, high fructose corn syrup, and generally anything that appears to be concocted in a labaratory. I have found that even if labels suggest that there are no "trans fats" or are "all natural", this can be very deceiving (legally they can claim 0 trans fats if there are less than .5g per serving). I just read today that even if 2% of daily calories include trans fats, the result is a 23% increase in heart disease! I read each list of ingredients before buying a product. Before you think I am the picture of health, I do this so that we only have healthy choices at home....last week we "inherited" some chips and starburst...and guess who ate most of them?? I have no self-control unless the junk is not around!
When preparing meals, I try to serve at least two vegetables and/or fruits. We usually don't have a problem reaching the recommended amount of fruits, but sometimes struggle with all the veggies we should be eating. To make this a little easier, I will prepare two vegetables with dinner, not necessarily something that everyone likes, but I try to get my kids to try different foods prepared different ways (sometimes they are surprised that they like something they thought they hated!). Another "trick" I use to up our veggie intake is to prepare soups or include different veggies in a pasta sauce.
When cooking or baking, I use butter and sugar (I think margarine and sorbitol are of the devil), olive oil, and canola oil. I have not fully switched over to lard from shortening, but I'll get there, as soon as I find a great product!
I also do not buy any "boxed" foods (cake or brownie mixes, store-baked items, etc). I try to bake every other day so that we have a better alternative to candy. I can regulate what I put into my baked goods, subsituting ingredients when possible (sometimes this does not turn out, like the hideous cake I made last night). The pre-packaged goods are filled with extra ingredients, preservatives, etc.....in many cases, it is almost as easy to mix a few more ingredients and have a homemade version. I also keep ice cream on hand, from our favorite dairy (which uses no growth hormones). I realize that I am blessed to have extra time at home and I had a little taste of how working parents feel last week, but even if you can incorporate some new healthy ideas into your food consumption, it will be beneficial.
Feeding my family healthy food is very important to me, but not so much that it is an obsession. I think health can become an idol very easily. I know people that are so focused on eating healthy, that they lose sight of enjoying life. I simply am intentional about making everything from scratch (that I can) and ensuring that my family has a well-rounded and balanced diet. Truthfully, I realize that if I spent as much time feeding our soul(s) as I do our stomachs, we would be spiritual giants (I'm working on that, too....it is a constant struggle).
I do have to supplement from traditional grocery stores with things like: cereal, "snacks", juices, pantry staples, etc. When I do this, I buy very selectively. I avoid trans fats, high fructose corn syrup, and generally anything that appears to be concocted in a labaratory. I have found that even if labels suggest that there are no "trans fats" or are "all natural", this can be very deceiving (legally they can claim 0 trans fats if there are less than .5g per serving). I just read today that even if 2% of daily calories include trans fats, the result is a 23% increase in heart disease! I read each list of ingredients before buying a product. Before you think I am the picture of health, I do this so that we only have healthy choices at home....last week we "inherited" some chips and starburst...and guess who ate most of them?? I have no self-control unless the junk is not around!
When preparing meals, I try to serve at least two vegetables and/or fruits. We usually don't have a problem reaching the recommended amount of fruits, but sometimes struggle with all the veggies we should be eating. To make this a little easier, I will prepare two vegetables with dinner, not necessarily something that everyone likes, but I try to get my kids to try different foods prepared different ways (sometimes they are surprised that they like something they thought they hated!). Another "trick" I use to up our veggie intake is to prepare soups or include different veggies in a pasta sauce.
When cooking or baking, I use butter and sugar (I think margarine and sorbitol are of the devil), olive oil, and canola oil. I have not fully switched over to lard from shortening, but I'll get there, as soon as I find a great product!
I also do not buy any "boxed" foods (cake or brownie mixes, store-baked items, etc). I try to bake every other day so that we have a better alternative to candy. I can regulate what I put into my baked goods, subsituting ingredients when possible (sometimes this does not turn out, like the hideous cake I made last night). The pre-packaged goods are filled with extra ingredients, preservatives, etc.....in many cases, it is almost as easy to mix a few more ingredients and have a homemade version. I also keep ice cream on hand, from our favorite dairy (which uses no growth hormones). I realize that I am blessed to have extra time at home and I had a little taste of how working parents feel last week, but even if you can incorporate some new healthy ideas into your food consumption, it will be beneficial.
Feeding my family healthy food is very important to me, but not so much that it is an obsession. I think health can become an idol very easily. I know people that are so focused on eating healthy, that they lose sight of enjoying life. I simply am intentional about making everything from scratch (that I can) and ensuring that my family has a well-rounded and balanced diet. Truthfully, I realize that if I spent as much time feeding our soul(s) as I do our stomachs, we would be spiritual giants (I'm working on that, too....it is a constant struggle).
Sunday, September 20, 2009
BBQ Ribs and Pierogi
Last week was kind of a crazy one for me. As many of you know, I occasionally work as a personal chef. My neighbor (and friend) just bought a really cool home and accessories boutique and was having a cocktail party on Thursday night. I was able to make some food for the evening. We had: smoked salmon crostada, bruschetta, potato and cheese pierogi, veggie tray (with hummus and red pepper dip), grilled chicken skewers, fruit tray, cheese tray, apple cider punch, mini lemon meringue tarts, molasses cookies, and cowboy cookies (for 100). It was tiring, but so fun and very rewarding...everyone really enjoyed everything and she had a great "opening"! Then, just when I thought I could relax on friday....
My "main" client called and needed meals...so, I went to the grocery store for the fifth time that week and got to work. Oh, and did I forget to mention that my boys and their friends headed up to the cabin to do some four-wheeling on Saturday so...I also had to shop and prepare food for them (cause they're helpless ya know!) So on Friday I made: chicken corn soup, grilled sausage sandwiches and strata (for the boys)...and for my client: fresh fruit, greek chicken salad, pasta salad, BBQ ribs (with pierogi and green beans), Grilled veggie ravioli, Grilled balsamic chicken (with fried potatoes and cauliflower), Lemon-caper tilapia (with wild rice and broccoli), and Meat Loaf (with baked sweet potato and corn).
Two things: I was tired of cooking (and more than a little grumpy) and it reminded me that I go through "phases" in my cooking....usually very seasonal and when I find something I really like, I kinda go crazy. (like with the balsamic chicken and the pierogi) I make the same things until I get sick of them or until I find something else to fall in love with. Since I've already told you about the chicken, I'll share the recipe for my beloved (for now) potato and cheese pierogi and because I had a special request, the rib recipe. As a side, one of my standby veggie recipes, roasted cauliflower with smoked paprika!
BBQ ribs (super easy and very yummy)
baby back ribs (I usually prepare 1/2 rack per adult)
1 cup sliced onions
1 cup ketchup
1/3 cup water
1 1/2 tsp salt
2 T worcestershire sauce
1/4 c vinegar
1/2 c brown sugar
2 T dry mustard
1 tsp paprika (the recipe for the sauce, I believe, is "Uncle Fun's"...thanks, Mike!)
1. Grill ribs on high heat until browned or blackened (whichever you prefer).
2. Remove ribs, cut into smaller pieces, and place in crockpot.
3. Mix remaining ingredients and pour over ribs.
4. Cook ribs in crockpot on low all day.
Potato and cheese pierogi (interestingly, I checked,and "pierogi" is the plural form of the word....)
won ton wrappers
russet potatoes (1/2 for each person) peeled and coarsely chopped
sour cream
cheddar cheese
salt, pepper
butter
chives
1 small onion, finely chopped (and browned in butter in a small skillet)
1. Cook russet potatoes until very tender.
2. Mix potatoes with remaining ingredients, except wrappers, until thick and smooth (add as much sour cream or butter as you like, you won't need too much). you know I'm not about the details, sorry!
3. Unwrap won tons, fill with mashed potato mixture and wet the outside of the wrapper, close to seal and refrigerate for at least an hour.
4. In the same skillet you browned the onion in (if you've already washed it, I admire you!!), "fry" the pierogi in canola oil over medium heat until browned. You won't need much oil, just enough to coat the bottom of the pan.
5. Drain the pierogi on plate lined with a paper towel.
Roasted Cauliflower with smoked paprika
cauliflower
salt, pepper
smoked paprika
olive oil
Toss cauliflower with all ingredients and roast in a 400 degree oven for about 20 minutes or until slightly browned.
My "main" client called and needed meals...so, I went to the grocery store for the fifth time that week and got to work. Oh, and did I forget to mention that my boys and their friends headed up to the cabin to do some four-wheeling on Saturday so...I also had to shop and prepare food for them (cause they're helpless ya know!) So on Friday I made: chicken corn soup, grilled sausage sandwiches and strata (for the boys)...and for my client: fresh fruit, greek chicken salad, pasta salad, BBQ ribs (with pierogi and green beans), Grilled veggie ravioli, Grilled balsamic chicken (with fried potatoes and cauliflower), Lemon-caper tilapia (with wild rice and broccoli), and Meat Loaf (with baked sweet potato and corn).
Two things: I was tired of cooking (and more than a little grumpy) and it reminded me that I go through "phases" in my cooking....usually very seasonal and when I find something I really like, I kinda go crazy. (like with the balsamic chicken and the pierogi) I make the same things until I get sick of them or until I find something else to fall in love with. Since I've already told you about the chicken, I'll share the recipe for my beloved (for now) potato and cheese pierogi and because I had a special request, the rib recipe. As a side, one of my standby veggie recipes, roasted cauliflower with smoked paprika!
BBQ ribs (super easy and very yummy)
baby back ribs (I usually prepare 1/2 rack per adult)
1 cup sliced onions
1 cup ketchup
1/3 cup water
1 1/2 tsp salt
2 T worcestershire sauce
1/4 c vinegar
1/2 c brown sugar
2 T dry mustard
1 tsp paprika (the recipe for the sauce, I believe, is "Uncle Fun's"...thanks, Mike!)
1. Grill ribs on high heat until browned or blackened (whichever you prefer).
2. Remove ribs, cut into smaller pieces, and place in crockpot.
3. Mix remaining ingredients and pour over ribs.
4. Cook ribs in crockpot on low all day.
Potato and cheese pierogi (interestingly, I checked,and "pierogi" is the plural form of the word....)
won ton wrappers
russet potatoes (1/2 for each person) peeled and coarsely chopped
sour cream
cheddar cheese
salt, pepper
butter
chives
1 small onion, finely chopped (and browned in butter in a small skillet)
1. Cook russet potatoes until very tender.
2. Mix potatoes with remaining ingredients, except wrappers, until thick and smooth (add as much sour cream or butter as you like, you won't need too much). you know I'm not about the details, sorry!
3. Unwrap won tons, fill with mashed potato mixture and wet the outside of the wrapper, close to seal and refrigerate for at least an hour.
4. In the same skillet you browned the onion in (if you've already washed it, I admire you!!), "fry" the pierogi in canola oil over medium heat until browned. You won't need much oil, just enough to coat the bottom of the pan.
5. Drain the pierogi on plate lined with a paper towel.
Roasted Cauliflower with smoked paprika
cauliflower
salt, pepper
smoked paprika
olive oil
Toss cauliflower with all ingredients and roast in a 400 degree oven for about 20 minutes or until slightly browned.
Wednesday, September 16, 2009
Chicken Piccata and roasted green beans
I am not the most organized person. I love to proscrastinate. I love a clean and uncluttered house, and I go through phases....last week we replaced the carpeting in our hallway and in the girls' room (anyone that had seen it previously will know how monumental that was). Since then, I have been a crazy clean freak- laundry every day [and put away immediately], making every bed in the house, (I know I should be teaching my kids to do their own chores...) fully cleaning up the kitchen several times a day, and generally putting everything in it's place countless times a day. (as an aside...I hope I can keep up with this, because, really, it's not that difficult if I just devote maybe an hour a day...instead of procrastinating, avoiding, etc....anyone out there struggle with this???)
I shared that to tell you this...I never procrastinate on dinner, meals, etc.
I just happen to love to prepare (and eat) food, and I love to take care of [and serve] my husband and kids in this way. I realize that I have the luxury of being a full-time caretaker for my family and this allows me extra time. After many years of practice, though, it really does not take me much time to prepare a full meal (maybe 30-40 minutes).
Before you think this is some amazing feat, realize this: I plan and prepare meals in the way I run my life....somewhat haphazard, definitely disorganized, and only because I love it! My meal planning goes something like this...
1. I buy what looks great at the butcher shop/market stand
2. I buy what's on sale :)
3. I feel inspired to try something new or I'm hungry for something specific.....then...
4. I forget to get all of the ingredients (because I never make a list...drives my mom crazy) so I use what I have at home...
5. I forget to thaw something for dinner [in the morning] and have to make something on the fly.
6. I try to incorporate healthy eating habits while deciding what to make.
(I'll write tomorrow about what goes into this thought process...but, I don't feel like health should be an "idol"...I eat healthy things because I like them...I don't deny myself things, because I feel like God has blessed us with: food, the beauty of creation, family, and sex (sorry! :) as a foretaste of what heaven will be like...not in that order, and I know we won't have all those things in heaven...but it's the "pleasure", people!)
Well, I've written this to try to inspire you...meal planning and preparation is not rocket science, you can be disorganized(!), and as long as you're intentional, you and your family can enjoy a healthy dinner together a few times a week!
After all that...here's the chicken piccata....(a great meal to throw together in a short amount of time, with a short list of ingredients)
Chicken Piccata
6-8 boneless, skinless chicken breasts (I prefer the thin perdue...)
flour
salt, pepper
1/3 cup capers, drained
3Tbutter
4T olive oil
1/4 cup dry white wine
lemon juice and rind of two lemons
1. Dredge chicken in flour, salt, and pepper.
2. Saute chicken in oil and butter [in saute pan] over medium-high heat until browned, turning after 3 minutes or so.
3. Remove chicken to plate (may not be fully cooked). In the saute pan, pour white wine, lemon juice, rind, and capers, making sure to scrape up browned bits from pan.
4. Place chicken breasts back into pan and simmer, uncovered, for about 10 minutes. The sauce should thicken and reduce slightly due to the flour and heat, respectively.
Roasted green beans
1 qt fresh green beans
2 cloves garlic, finely chopped
1 small onion, finely chopped
10 button mushrooms, washed and sliced
2 slices bacon, chopped (raw)
salt, pepper
olive oil
mix all ingredients and roast [on a cookie sheet] in a 400 degree oven for 25 minutes or until veggies and bacon are browned.
I shared that to tell you this...I never procrastinate on dinner, meals, etc.
I just happen to love to prepare (and eat) food, and I love to take care of [and serve] my husband and kids in this way. I realize that I have the luxury of being a full-time caretaker for my family and this allows me extra time. After many years of practice, though, it really does not take me much time to prepare a full meal (maybe 30-40 minutes).
Before you think this is some amazing feat, realize this: I plan and prepare meals in the way I run my life....somewhat haphazard, definitely disorganized, and only because I love it! My meal planning goes something like this...
1. I buy what looks great at the butcher shop/market stand
2. I buy what's on sale :)
3. I feel inspired to try something new or I'm hungry for something specific.....then...
4. I forget to get all of the ingredients (because I never make a list...drives my mom crazy) so I use what I have at home...
5. I forget to thaw something for dinner [in the morning] and have to make something on the fly.
6. I try to incorporate healthy eating habits while deciding what to make.
(I'll write tomorrow about what goes into this thought process...but, I don't feel like health should be an "idol"...I eat healthy things because I like them...I don't deny myself things, because I feel like God has blessed us with: food, the beauty of creation, family, and sex (sorry! :) as a foretaste of what heaven will be like...not in that order, and I know we won't have all those things in heaven...but it's the "pleasure", people!)
Well, I've written this to try to inspire you...meal planning and preparation is not rocket science, you can be disorganized(!), and as long as you're intentional, you and your family can enjoy a healthy dinner together a few times a week!
After all that...here's the chicken piccata....(a great meal to throw together in a short amount of time, with a short list of ingredients)
Chicken Piccata
6-8 boneless, skinless chicken breasts (I prefer the thin perdue...)
flour
salt, pepper
1/3 cup capers, drained
3Tbutter
4T olive oil
1/4 cup dry white wine
lemon juice and rind of two lemons
1. Dredge chicken in flour, salt, and pepper.
2. Saute chicken in oil and butter [in saute pan] over medium-high heat until browned, turning after 3 minutes or so.
3. Remove chicken to plate (may not be fully cooked). In the saute pan, pour white wine, lemon juice, rind, and capers, making sure to scrape up browned bits from pan.
4. Place chicken breasts back into pan and simmer, uncovered, for about 10 minutes. The sauce should thicken and reduce slightly due to the flour and heat, respectively.
Roasted green beans
1 qt fresh green beans
2 cloves garlic, finely chopped
1 small onion, finely chopped
10 button mushrooms, washed and sliced
2 slices bacon, chopped (raw)
salt, pepper
olive oil
mix all ingredients and roast [on a cookie sheet] in a 400 degree oven for 25 minutes or until veggies and bacon are browned.
Monday, September 14, 2009
Cheeseburgers and Tomato Bisque
There are very few dinners that we (the kids) all like. I make cheeseburgers fairly often, they are great to prepare ahead of time and you can just grill them when you need them. I have made them a few different ways, and this is one of my favorites.
The tomato bisque is the easiest soup I make, and even tomato haters may not hate it (I have two in my house, and they both like it). It is an adaptation from my trusty Betty Crocker cookbook (the one I learned to cook from as a new wife...at the ripe old age of 21).
Because we had two soccer practices tonight, we had peaches as a side. I freeze applesauce, peaches, corn and green beans [in the summer] to use as a quick side dish in the busy fall months and cold winter months!
Cheeseburgers
1 1/2 lbs of ground chuck
1 pkg french onion soup mix
2T dried parsley
4 slices bacon, crisped and crumbled, plus the grease :)
pepper
1T worchestire sauce
pinch of cayenne pepper
1. Mix all ingredients and form into patties. Should make four to five generously-sized patties.
2. Grill over medium-high heat until fully cooked, top with cheese--any kind you like!
***also great, putting blue cheese or cheddar cheese in the middle of the patty***
Tomato Bisque
2 garlic cloves, finely chopped
1 small onion, finely chopped
4 T butter
2 t olive oil
1 T paprika
1 T dried basil
4 oz cream cheese, softened
1 1/2 cups milk or heavy cream
1 can progresso hearty tomato soup
1. Cook onion, garlic, oil, and butter in saucepan over medium heat until onions and garlic are transclucent.
2. Add cream cheese, spices and milk and stir until smooth (I sometimes use a small whisk).
3. Add soup, stir, and serve. Sometimes I'll add chopped fresh tomato if I have some that need to be used. If you add fresh tomato, cook soup over low heat for at least 20 minutes before serving.
The tomato bisque is the easiest soup I make, and even tomato haters may not hate it (I have two in my house, and they both like it). It is an adaptation from my trusty Betty Crocker cookbook (the one I learned to cook from as a new wife...at the ripe old age of 21).
Because we had two soccer practices tonight, we had peaches as a side. I freeze applesauce, peaches, corn and green beans [in the summer] to use as a quick side dish in the busy fall months and cold winter months!
Cheeseburgers
1 1/2 lbs of ground chuck
1 pkg french onion soup mix
2T dried parsley
4 slices bacon, crisped and crumbled, plus the grease :)
pepper
1T worchestire sauce
pinch of cayenne pepper
1. Mix all ingredients and form into patties. Should make four to five generously-sized patties.
2. Grill over medium-high heat until fully cooked, top with cheese--any kind you like!
***also great, putting blue cheese or cheddar cheese in the middle of the patty***
Tomato Bisque
2 garlic cloves, finely chopped
1 small onion, finely chopped
4 T butter
2 t olive oil
1 T paprika
1 T dried basil
4 oz cream cheese, softened
1 1/2 cups milk or heavy cream
1 can progresso hearty tomato soup
1. Cook onion, garlic, oil, and butter in saucepan over medium heat until onions and garlic are transclucent.
2. Add cream cheese, spices and milk and stir until smooth (I sometimes use a small whisk).
3. Add soup, stir, and serve. Sometimes I'll add chopped fresh tomato if I have some that need to be used. If you add fresh tomato, cook soup over low heat for at least 20 minutes before serving.
Saturday, September 12, 2009
Balsamic chicken with orzo salad
I'll be honest, I think Giada DeLaurentiis is quite attractive and loves to wear "flattering" clothing, but until tonight I've never had any success with her recipes. Well, let me tell you, this dinner was insanely good. We had a very nice evening with Rob's family and everyone loved the chicken and salad. Included in the "Everyday Italian 'Dressing up BBQ' " episode was a summer tomato salad which I did not make, but am dying to (I'll keep you posted). It was pouring all day today, so I decided to just grill the chicken briefly and then bake it to finish cooking. It was moist, flavorful and just downright addictive. The salad I tweaked as I do not really like ricotta salata cheese and decided to substitute dried cranberries for dried cherries. I'm honestly a little sad that summer seems to be drawing to a close, because this is a perfect summer evening meal.
Balsamic BBQ chicken (courtesy of Food Network)
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Combine all ingredients in a saucepan over medium heat and cook until reduced by 1/3, about 15-20 minutes.
2. Salt and pepper desired chicken (I used a "whole cut-up chicken, and split chicken breasts). Spread 1/2 of bbq sauce over chicken pieces.
3. Grill chicken about 5-6 minutes over medium-high heat on skin side, or until skin is partially charred.
4. Remove chicken to baking pan and top with remaining sauce.
5. Cover and bake at 350 for 30-40 minutes or until cooked through.
Orzo salad (courtesy of Food Network)
pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces), chopped roughly
3/4 cup crumbled goat cheese
1/2 cup dried cranberries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1. Cook pasta until al dente in salted stockpot.
2. Drain and place in serving bowl, drizzle olive oil over to prevent clumping. Cool.
3. Mix remaining ingredients and refrigerate for at least two hours.
Here is the recipe for the tomato salad...if anyone tries it, let me know how it is!
1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)
1. Cook the balsamic vinegar in a small
saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
2. Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
3 To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.
Balsamic BBQ chicken (courtesy of Food Network)
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Combine all ingredients in a saucepan over medium heat and cook until reduced by 1/3, about 15-20 minutes.
2. Salt and pepper desired chicken (I used a "whole cut-up chicken, and split chicken breasts). Spread 1/2 of bbq sauce over chicken pieces.
3. Grill chicken about 5-6 minutes over medium-high heat on skin side, or until skin is partially charred.
4. Remove chicken to baking pan and top with remaining sauce.
5. Cover and bake at 350 for 30-40 minutes or until cooked through.
Orzo salad (courtesy of Food Network)
pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces), chopped roughly
3/4 cup crumbled goat cheese
1/2 cup dried cranberries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1. Cook pasta until al dente in salted stockpot.
2. Drain and place in serving bowl, drizzle olive oil over to prevent clumping. Cool.
3. Mix remaining ingredients and refrigerate for at least two hours.
Here is the recipe for the tomato salad...if anyone tries it, let me know how it is!
1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)
1. Cook the balsamic vinegar in a small
saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.
2. Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
3 To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.
Thursday, September 10, 2009
Super Easy "Friday night dinner"
I think there's almost nothing better than going out for stromboli and fries on a Friday night....the only thing that might be better would be eating said stromboli and french fries [for way less money] and in your pj's while watching a movie or playing a game with your family. I have included two of my favorite variations on stromboli and also a "healthier" version of french fries.
Stromboli Version #1 (aka the "boy" version)
pizza dough, thawed
cornmeal
salami
ham
pepperoni
provolone
mozzarella
parmesan
italian herbs, dried
garlic powder
marinara sauce
1. Sprinkle cornmeal on pizza stone or cookie sheet. Roll out pizza dough to large rectangle.
2. Layer all ingredients, any way you like
3. Bake at 375 degrees for 25 minutes or until browned on top and cooked the whole way through (gummy dough is really gross).
4. Let rest (so all the cheese doesn't slide out) about 5-10 minutes, then slice and serve.
Stromboli Version #2 (aka the "girl" version)
pizza dough, thawed
cornmeal
jar of artichokes (marinated or not...) chopped
pesto
parmesan
jar of roasted red peppers
1 large onion, sliced thickly and sauteed briefly
provolone
garlic powder
pepper
dried italian seasoning
Assemble and bake the stromboli as described above.
Oven fries
red or russet potatoes (I prepare one for each person)
olive oil
season-all salt
old bay
dried italian seasoning
ground black pepper
1. Cut potatoes into large "french fry shape".
2. Toss with 4T olive oil and spices, as many as desired.
3. Bake at 375 degrees for 45 minutes, stirring every 15 minutes or so. I like mine rather brown, and sometimes I add parmesan during the last five minutes for a little extra crunch and flavor.
Stromboli Version #1 (aka the "boy" version)
pizza dough, thawed
cornmeal
salami
ham
pepperoni
provolone
mozzarella
parmesan
italian herbs, dried
garlic powder
marinara sauce
1. Sprinkle cornmeal on pizza stone or cookie sheet. Roll out pizza dough to large rectangle.
2. Layer all ingredients, any way you like
3. Bake at 375 degrees for 25 minutes or until browned on top and cooked the whole way through (gummy dough is really gross).
4. Let rest (so all the cheese doesn't slide out) about 5-10 minutes, then slice and serve.
Stromboli Version #2 (aka the "girl" version)
pizza dough, thawed
cornmeal
jar of artichokes (marinated or not...) chopped
pesto
parmesan
jar of roasted red peppers
1 large onion, sliced thickly and sauteed briefly
provolone
garlic powder
pepper
dried italian seasoning
Assemble and bake the stromboli as described above.
Oven fries
red or russet potatoes (I prepare one for each person)
olive oil
season-all salt
old bay
dried italian seasoning
ground black pepper
1. Cut potatoes into large "french fry shape".
2. Toss with 4T olive oil and spices, as many as desired.
3. Bake at 375 degrees for 45 minutes, stirring every 15 minutes or so. I like mine rather brown, and sometimes I add parmesan during the last five minutes for a little extra crunch and flavor.
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