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Grilled Asparagus

2009-12-22T11:01:00.000-08:00

I'm months behind, and just finding time to post last summer's favorite recipes. Actually Grilled Asparagus doesn't take much of a recipe, as the ingredients are minimal and rather thrown together, but that's part of what makes it so lovely.

Choosing your asparagus for grilling can be a bit tricky. Larger asparagus can be a bit stringy and unpalettable, but if you choose very young, skinny stalks, you'd better be prepared to watch the grill very carefully, or you end up with match sticks.

Asparagus
Olive Oil
Fresh garlic
Sea Salt

Toss or brush the asparagus with the above ingredients, and place them on the grill. Turn them often until they're brown and just before they're crisping up, pull and serve. I've found that I can convince even Asparagus Naysayers to come to my side if I grill it!

Red Beans 'n Rice

2009-12-14T19:24:00.001-08:00

I recently had a hankerin' for some down-home, to-die-for, simmer-all-day-long, kick-yer-butt beans and rice. I perused cookbooks and settled on a recipe: Salt pork, tomato sauce, crockpot.

Blyech! I ended up with a giant pot of bland beans to serve over over bland rice.

I grumbled about it on Facebook, and it paid off BIG time. My friend Carla is thankfully on good terms with her ex (my friend also), Bruce. Cajun Bruce! Misplaced-in-the-Midwest Bruce.

Bruce delivered!

1 lb red beans—soak overnight.

Disgard water and add beans to crockpot.

Add:

2 c. chopped celery
2 c. chopped onion
1-2 green peppers, chopped
2 bay leaves (a must!)
2 (at least!) cloves of fresh garlic
salt
water

Let it cook all day with plenty of liquid, until, as Bruce says, "everything breaks up into a sludge of unidentifiable ingredients." Add smoked sausage and simmer a little longer.

Serve over rice with shallots/green onions and Louisiana red sauce or Tony Chachere's cajun seasoning.

This really hits the spot!

Moroccan Pot Roast

2009-04-14T13:41:00.000-07:00

Clint and I both loved this recipe, found on myrecipe.com. I made it with beef the first time we made it, then again when a friend had a venison roast that had to be cooked up. I still think it would be best made with lamb, and will try it next time (when I'll also be sure to take photos).

Though I used the same ingredients, I deviated somewhat from the "preparation" that was listed on the website.

I served this dish, meat and vegetables, spooned over couscous.

1 1/2 tablespoons olive oil
2 (2-pound) chuck roast
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 yellow onions, chopped
6 carrots, chopped (about 1 pound)

2 garlic cloves, smashed
2 tablespoons ground paprika
2 teaspoons ground cumin
2 teaspoons ground cinnamon

1 (32-ounce) box low-sodium beef broth (any broth, in a pinch)
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 cup chopped dried apricots
1/2 cup golden raisins

1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint

Preparation

1. Preheat oven to 325°. Sprinkle each roast with sea salt and pepper, sear about 4 minutes per side. Set aside, into a small roasting pan.

2. Add onion, carrot, and garlic to pan, and cook, stirring constantly, about 3 minutes. Combine paprika, cumin, and cinnamon in a small bowl; add to vegetables, and cook, stirring constantly, about 2 more minutes.

Transfer the vegetables to the same pan as the beef, and add broth. Cover and bake 2-3 hours* until fork-tender.

When beef is done, remove to platter, to slice.

Skim fat from vegetables if necessary. Add chickpeas to liquid, and place over medium heat, stirring occasionally, until chickpeas are warm. Stir in remaining ingredients.

Spoon over couscous, rice, or eat as is!

**I cooked this in a clay roaster, which uses a highter temperature, and less cooking time, about 1 to 1-1/2 hours.

POM Pomegranate Martini

2009-03-27T06:24:00.001-07:00

I was contacted a few weeks ago by the POM Pomegranate Juice staff. They were apparently targeting food bloggers, and offered me a free case of Pomegranate Juice. That was it, just "you want some juice?" No stipulations about writing about it or sharing it or cooking with it. Just take it!

Alrighty! After scrutinizing the fine print, I gave them my mailing address. Yay, free juice, coming my way! It was just a few days before the case arrived on my porch, with a little cold pack inside of the box, along with 8 of these cuties:

I don't, actually drink a lot of fruit juice; it's so often chockful of sugar and calories that I steer away from it. When I do drink it, it's usually a splash in a glass of club soda, or Mendota Springs Sparkling Water.

The POM juice is enticing though. My box came with some literature about its benefits, and I, of course, surfed around the net for sources outside the POM company that would back up the claims they make regarding cardiovascular health, antioxidant potency, and prostate health (of which I am currently fine). Remember when my research for wheatgrass benefits turned up "unsubstantiated claims" over and again? Not so for the beneifit of the Pomegranate. Seems like it's a legitimate superfood—like spinach, only not.

Lisa, at Champaign Taste also accepted an offer for free POM juice, and she challenged me to a Pomegranate Cocktail Throwdown. That juice is entirely too healthy for us. Let's add booze.

I surfed around and compared different recipes, and came up with a possible version of a Pomegranate Martini. For my assignment. My project.

Then I gave the recipe to Clint, and said "you have to make a martini for my blog project. Here's the recipe." Seriously, he just mixes a better drink than I do. He can shake the shaker with more strength, or something. His drinks always come out with actual ice crystals on top. He was clearly the man to execute my project.

Staging:

Pomegranate Martini

2 oz. vodka
4 oz. POM pomegranate juice
juice of 1/2 lime
2 Tablespoons simple syrup*
1/3 oz. Triple Sec (or, more than 1/4, but less than 1/2)
lemon for garnish

Shake it up!

For a sweet treat, run the edge of a lemon around a chilled martini glass first, then roll it in sugar. Pour:

Add a twist of lemon:

Then give it here, and let me drink it. This is one very yummy beverage. For a fruit drink, it's not too sweet; the POM is a little tart, and the lime takes the edge off of the other sweet ingredients. It's like a liquid sweet-tart!

I really like the POM juice in any form I drank it: straight up, as a spritzer, and in the martini.

I have to be honest, though, and say that I find the stuff a little pricey, at $3.99 (and more) for 16 oz.

On the other hand, my research showed that POM was much cheaper than most other brands of pomegranate juice:

Yes, that is $1.50 off of the regular price of a 32-oz. bottle; it's normally $12.99. In comparison, $6.50 for 16 ounces, twice what POM costs.

POM wins hands down on the price competition. It's good stuff, and good for you.

I don't want to bite the hand that feeds me (or gives me free juice) but honestly, pomegranate juice by any brand isn't very family-friendly. If you drink 8 oz. a day, every day, to get the benefits stated in the literature, you're looking at a $60 monthly juice habit.

Uh, for just you.

Want to give it to your husband and kids too?

My friend Frugal Mom would be looking at $300 a monthly POM bill if everyone in her household had 8 oz. a day of it. Judging from her screenname, I doubt she'll go for it.

I wonder if the POM people can do something about that?

That said, I'd still opt for the POM juice over a $4.50 cup of Starbucks tea, or be willing to put back a (one, just one!) bottle of wine and take home a couple bottles of the healthier POM instead.

It's an "occasional" drink.

And realllly good in a martini.

*Simple syrup: Water and sugar, 1:1 ratio: boil until sugar dissolves, set aside and let cool. Voila! Liquid sugar!

**I'll let you know when Lisa posts her cocktail!

Low-Fat Caesar Salad Dressing

2009-02-03T13:38:00.000-08:00

As of late I've been following Weight Watchers diet program, and I'm only going to tell you that once. I'm continuing to cook and eat good food—not diet food. That said, my future recipes may have a bit of a spin on them. Perhaps the original recipe, and how I prepared it, or what I substituted to make it "healthier."

On salad dressings, then: I haven't met a bottled, low-cal, low-fat salad dressing that I can tolerate yet, and I've tried them all. The ranches, and the vinaigrettes, and the no-calorie spritzes. I use salsa on mexican salads, a splash of balsamic on others. But I wanted a good, delicous dressing that didn't run ramshod over my beautiful salad, transforming it into merely "tolerable." Here's what I came up with:

Low-Fat Caesar Salad Dressing

2 cloves of garlic, minced
1 t. anchovy paste
pinch salt
1/2 cup of low-fat mayo (I used the type made with olive oil)
splash of worcestershire sauce
juice from 1/2 lemon

Mix all of these ingredients together, and stir in:

1/4 c. grated parmesan cheese

Voila! It's garlicy and tangy and delicious.

This dressing, obviously, is not without calories. I calculate about 68 calories per tablespoon, but a tablespoon goes a long way if you toss the salad in the dressing to coat. With all of the other powerful flavors in the dressing, it might be ok if made with fat-free mayo also.

Barley with Creamy Sundried Tomato Sauce

2009-01-29T08:12:00.000-08:00

Since we visited the Iron Barley Restaurant in St. Louis on New Year's Eve, and Clint and I have been experimenting with barley in our cooking. It was served to us on that evening in so many different formats—smoked with tomatoes, in an orzo dish, as a salad—that our eyes were really opened to what a versatile whole grain it is.

I tried to replicate the sundried tomato barley that came with Clint's oak-roasted prime rib, at the restaurant. I didn't even come close, but what I did "invent" was delicious.

(I went the "low-fat" route on this recipe, and used fat-free Half & Half, and low-fat mozzarella.)

Barley with Creamy Sundried Tomato Sauce

*Cook barley separately, and set aside. (See Notes on Barley, at the end of this recipe.)

Onion, chopped
Garlic, chopped
1 portabello mushroom cap, cubed
sundried tomatoes (I used tomatoes packed in oil)
parsley (I used curley)
splash of red wine, if desired
1 c. Half & Half
1/4 c. mozzarella
Parmesan cheese

Saute onion, garlic and mushroom in a little olive oil. Add the tomatoes and parsley, and a splash of red wine, if desired. Cook down til wine reduces.

Stir in the cream and cheeses. Simmer and stir on low until cheeses melt, and sauce thickens .

At this point, I just stir in barley until I find a nice ratio of vegetables to grain. I prefer my dishes to be a little heavier on the veggies and sauce.

Not a gorgeous photo of the finished side dish above, I know, but it tasted mahhhvehlous, dahlink. Give it a try, adjust your veggies and sauces, and let me know how yours turns out!

A Few Notes on Barley

There are different levels of processed barley. I'll just give a quick rundown; if you want more info, click here.

Quick (Pearled) Barley cooks in 10 minutes. It's processed, has outer hulls stripped off, and cooks faster, but it's not as good for you as hulled barley. Think instant/white rice v. brown rice, or instant v. steel cut oats. The 10-minute stuff is fine, but I'm out for high-fiber and more nutrition, and prefer hulled.

I found two different types of Hulled Barley at Strawberry Fields. It is much cheaper than the boxed quick barley, at $1.59 lb. Read the bins! One type of barley takes 45 minutes to cook, while there's another that requires an overnight soaking. I plan most of my meals on the fly, and an overnight soaking doesn't work. I get the 45-minute stuff.

Food Buzz 24-24-24

2009-01-28T10:13:00.000-08:00

I was blessed with an invitation, on Saturday night, to join some local food bloggers for dinner at The Apple Dumplin, in Urbana.

FoodBuzz held a contest: 24 bloggers from 24 cities joined to cook or eat out, and then blog about their event, within the same 24 hours. Champaign's own Lisa Morgan of Champaign Taste, was one of the bloggers chosen to participate.

Lisa's theme was "Comfort Food on the Prairie," and she invited local food bloggers to join her in the eating of the Midwestern comfort food, and to discuss that entailed, to us.

I was thrilled to be invited to come along for the event, and to meet other local bloggers. I addition to great Midwestern fare at the Apple Dumplin, I left the meal smiling over how much we covered, conversationally, in 2.5 hours we were there.

We all seemed to grow up from different regions, so our "definition" of comfort food varied a great deal. We discussed Thanksgiving dinners: Homemade noodles on mashed potatoes in some households was unheard of, while it was as important as the pumpkin pie in others. Some of the guests there had never eaten a homemade noodle, and we laughed when one asked the waitress what the difference was between a biscuit and a roll.

We talked about cooking. About our Mother's cooking: "Doesn't everyone think their mother was a fantastic cook, though," Lisa asked. A few of us shook our heads NO, and I was "forced" to regale the table with tales of my mother's soup that my sister and I entitled "Garbage Soup."

We discussed baking, and desserts, and Kitchen-aid mixers. The layouts of our kitchen, and the layout of our dream kitchens. We talked about catering, and restaurants.

It was great fun, and very interesting. I left surprised at how much I learned in the course of the evening, and how we actually stuck to topic. You know...how you go to a book club and no one ever really discusses the book? Perhaps I was expecting a bit more of that.

Oh, we also talked about food photography. For an example of everything done wrong there, here's a photo of the final course of the evening: An Apple Dumplin:

Tsk. White balance is off, who put that shrimp tail on that butter thing, and seriously, clean that spot of caramel off of the edge of the bowl. Presentation is everything.

Or not. I'm sure the lousy photography isn't deterring you from realizing how yummy that dessert is. Be ready to split one, I could only eat half, and packing up the melted ice cream to take the other half to Clint didn't sound appetizing.

This blog has lately been more of a holding place for my recipes for my own personal reference. Lisa has lately motivated me to post here, more often, and was kind enough to include me as a "food blogger" for this event.

I'm going to try to update it so it's a "proper" Food Blog, and make Lisa proud.

Giving LeCreuset a Run for the Money: Crofton Enameled Cast Iron pans

2009-01-20T11:05:00.000-08:00

For all of the cooking that we do, I'm embarrassed to admit that I do not have a decent set of pans. Good knives, cutting boards, baking stones, a plethora of gadgets and lots of good ingredients, but my pans are an abomination to cooks everywhere.

Tsk. I'm working on that. As we work on building our new kitchen, we dream about the pans we'll buy, possibly one-by-one until we have a respectable set. Some good anodized Calphalon pans, perhaps.

I drool over LeCreuset enameled cast iron pans. I recently nearly flipped when I read that I'd missed out on a vintage set at the Habitat for Humanity store on University Avenue. Still, I imagine that even if I had gotten to them first, I'd have have been unable to afford even the used set.

It's good though, because look what the cast iron pan fairy left me this weekend:

My sister actually left that enameled cast iron grill pan in my car this weekend. She knows my pans suck, and decided to get my collection started. She told me where she bought that pan, and that there were others to add to my collection, if I was interested.

You won't believe this:

Aldi's!

Yes, our local discount grocery has a series of Crofton brand, enameled cast iron pans, and they're on sale this week. When she told me this, I went immediately to Aldi, and bought the 5-quart dutch oven to match the skillet.

I've done a bit of research on the Crofton pans, and the reports are positive. No warping, no chipping of enamel; everyone seems pretty darn pleased with their Crofton cookware.

LeCreuset 5-quart Dutch oven: $200.75

Crofton 5-quart Dutch oven: $29.99

My initial review, after cooking up one batch of vegetable soup and 1 good winter steak (summer steaks are on the grill, you know): Love them. They heated evenly, and cleaned up like a dream. Be forewarned that they're heavy and require some care and strength to manipulate. I imagine myself giving them away when I'm a little old lady, but I can get a lot of good cooking in between now and then.

Aldi's only has the set in red. I love the red myself, but if you're collecting another color, you're out of luck.

Next blog: My latest food lesson: How to cook a great steak in a cast iron pan.

Seafood Orechiette with Garlic Chips

2009-01-13T16:35:00.000-08:00

I'm not sure if I've overlooked orechiette in the local grocery stores, or if I lucked out when I recently found it at ArtMart. Nonetheless, I was eager to try this pasta that I've never cooked with before.

Seafood Orechiette with Garlic Chips

Garlic Chips: Slice cloves of garlic as thin as you can. Fry on medium heat in a pat or two of butter until they crisp up and remove to paper towel. These will keep, to sprinkle on other italian and asian dishes.

Seafood Orichiette:

1/2 lb shrimp
1 lb bay scallops
1 to 1-1/2 c. fish stock (I used fish boullion)
garlic
olive oil
1/2 c. fresh curly parsley, minced (reserve some for garnishing)

Saute minced garlic in olive oil until it begins to brown.

Add shrimp and scallops and cook for about 3 minutes.

Add about 1 cup of the fish stock, and the parsley. Simmer until stock reduces and thickens, add extra stock as necessary. I put a teaspoon of cornstarch into the last 1/2 cup of broth, to thicken the sauce before serving.

Toss sauce over cooked orechiette pasta, and garnish with fresh parsley and garlic chips.

Brussels Sprouts

The brussels sprouts are sliced as thinly as possible, and sauted for a minute or so in olive oil and minced garlic. Serve them just as they warm through, so they're still crunchy & nutty, and not wilted. If you like, a splash of fresh lemon is good on these also.

Mexican Chicken Lime Soup

2008-11-29T18:44:00.000-08:00

Advil's keeping my tooth pain at bay, but Clint spent most of the day snoozing under the influence of Sudafed. Steak dinner put on hold for the 3rd night in a row, I decided Clint would be better off with chicken soup for dinner. Because I'm the boss of him. When he's too sick to argue.

I caught up with Momo on the phone while I diced vegetables, and she made me promise to send her the recipe if it turned out good. It was easy to make, and it turned out great, so here's the recipe.

1 red bell pepper, diced
1 onion, diced
garlic
1 t. cumin
4-6 c. chicken broth
chicken--I boiled a few boneless skinless chicken thighs with onion and garlic. I diced the chicken and saved the broth for the soup. In a pinch, stripping a store-bought rotisserie chicken would work great for this soup.
1 c. long-grain white rice
juice of 2 limes
1 bunch cilantro, separated into 2 bunches
1 tomato, diced

Saute pepper, onion, and garlic, and cumin for about 5 minutes. Pour in the chicken both, diced chicken, and the rice. Add lime juice and 1/2 of the cilantro.

Simmer until the rice is cooked. Just before serving, toss in the fresh diced tomato, and the rest of the cilantro.

Next time I make this, I'll punch it up with some diced jalapeno, and serve with more lime.

It may have been Clint's second 12-hour Sudafed that alleviated his cold symptoms just after dinner, but I like to think that the soup had something to do with it also.

Spicy Shrimp

2008-07-01T12:38:00.001-07:00

The fresh dill in this recipe gives this shrimp cocktail a different twist.

2 lb large raw shrimp
2 T. sweet butter
1 T. olive oil
1 T. minced garlic
2 T. finely minced shallots
salt & pepper to taste
2 T. lemon juice, or more to taste
2 T. finely chopped fresh dill

1. Peel & devein the shrimp.

In a large skillet over low heat, melt butter with the olive oil. Add the garlic and shallots and saute 2 minutes, without browning.

Add the shrimp, increase heat slightly, and cook for 3 minutes, until just done. Add salt & pepper and toss well. Remove to a bowl, scraping in all of the sauce.

Add lemon juice and dill. Toss together well. Cover and refrigerate 3-4 hours before serving. Adjust seasonings to taste.

I usually serve this as a shrimp cocktail on a bed of fresh lettuce and sliced red & yellow peppers, or on the ends of long bamboo skewers, as an appetizer.

Green Rice

2008-07-01T09:41:00.000-07:00

I fix this rice anytime we're doing Mexican for dinner; it's a nice switch from traditional spanish rice.

2 anaheim peppers
1 jalapeno
1 T. olive oil
1/4 c. green onions
1/4 c. cilantro
1 recipe Arroz Blanco (below)
1 t. oregano

Mince the chiles in the food processor. Saute 1 minute in the olive oil, add onions and cilantro. Cook a minute. Mix into Arroz Blanco, and stir in oregano.

Arroz Blanco

1 T. margarine
1/2 c. chopped onion
2 cloves garlic, minced
1 c. uncooked rice
2 c. chicken broth

Hummus

2008-07-01T09:35:00.000-07:00

I got this recipe from some Heart-healthy magazine, years ago. It has a lot less tahini and oil than most conventional hummus recipes do.

1-1/2 c. chickpeas
1/4 c. water
3 T. lemon juice
1 T. tahini
1 t. olive oil
3/4 t. garlic powder
1/2 t. cumin
ground red pepper

Mix all in the food processor.

You can add some kick by flavoring your hummus with additional ingredients. Here are a few ideas:

cilantro
roasted red pepper
kalamata olives
red pepper flakes
sun dried tomatos

Homemade Pizza: Dough & Tomato Sauce

2008-04-15T19:25:00.001-07:00

Pizza Dough

4 c. flour
1.5 c lukewarm water
1 packet yeast
1 t. sugar
2 T olive oil
1 t. salt

Mix yeast an sugar into 1/2 cup of the warm water; let sit 5-8 minutes.

Mix flour and salt together in large bowl. Add additional 1 cup of water, yeast mixture and olive oil to form pizza dough, adding extra flour or water as needed.

Turn dough into an olive-oil coated bowl, cover with towel in a warm area for 1 hour. After 1 hour, punch down dough and let rise another hour.

Roll out on floured countertop, and transfer to pizza peel sprinkled with cornmeal.

Spray or brush a thin coat of olive oil on crust. Sprinkle with tomatoes/sauce, and other desired ingredients. Bake at 400 degree until cheese and crusts are browned to your taste.

TOMATO SAUCE

Saute 1 t. garlic in olive oil. Add 1 can of tomatoes, 1 t. oregano, and 1 t. basil, and simmer until juice reduces.

PIZZA INGREDIENT IDEAS

Cheeses

Fresh mozzarella (skip the bagged, shredded stuff! Just chunk up fresh mozzarella around the pizza.
Fontina
Feta
Bleu cheese

Meats

Sausage
Pepperoni
Bacon
Canadian Bacon
Shrimp
Crab
Chicken

Vegetables/Fruits/Herbs

Mushrooms: fresh or canned
Roasted red peppers
artichokes
garlic
onions
Olives: black, green, kalamata
Tomatoes: fresh sliced or sundried
green peppers
jalapenos
spinach
sliced pears
pineapple
Basil
Cilantro
Red pepper flakes
caraway seeds

Lentils & Rice

2008-02-17T17:33:00.000-08:00

Low household staples and coming out of a flu-induced fog, I searched the pantry today for something I could make that would be 1) warm & hearty, and 2) simple: something that could be prepared almost entirely from the couch.

1/2 c. red lentils
1/2 c. milk

1/2 c. onion
1 T. butter
1 T. olive oil
1 t. chicken curry masala
1-1/2 c. water

Add the milk to the lentils, and soak in the refrigerator for 2-3 hours.

Saute the onion in the butter and oil until softened. Add the lentils & milk, and the curry masala, and the water. Simmer for 1/2 hour, or until lentils are soft.

Serve over rice, with lemon, if desired.

Hot Toddy

2008-02-13T20:20:00.001-08:00

Cold & flu season's here. I've found this beverage to be soothing, for a sore throat and the accompanying headache from hell.

Toss a few slices of lemon into the bottom of your cup.

Add 1 teaspoon of brown sugar.

Pour in 1 shot of brandy

Fill to the brim with hot water.

Adjust any ingredients to your taste.

Biryani

2007-04-25T09:11:00.000-07:00

I had Ilaiy teach me how to make several of the Indian dishes he learned from his mother, but Biryani was one that got away from me. Luckily he was back in town a couple weeks ago, so I declared him Chef for a Day, and invited the masses over.

He used lamb, but I tried it again on my own, with chicken. He uses a lot more thai chili's and red pepper than the average human being can tolerate. I've noted below where we deviated from the original recipe to make it manageably kicky.

You'll have to be careful when you eat this. Indian families traditionally eat this with their fingers (no fork), working yogurt in to the rice, and setting aside the whole spices and leaves. If you're going to do it "your" way, you may end up spitting cloves.

You can find these spices, and the leaves at Annapoorna, in Champaign.

Biryani Ingredients

Vegatable Oil

3 sticks whole cinnamon
5 whole cloves
5 star anise
5 whole javentri
3-4 Bay Leaves
Handful black peppercorns (we left these out for company)
1, teaspoon Red Pepper Flakes (we also omitted this, to reduce heat)

1 tomato, sliced
2 Onions, thinly sliced
Big chink of ginger
5 thai chilies (*he would normally use 10)
2 BULBs of garlic (about 20 cloves)

heaping teaspoon Cumin Powder
heaping teaspoon coriander powder
heaping teaspoon cayenne pepper

2.5 lbs. lamb (or chicken—I used chicken thighs)

About 5 c. rice

Mint Leaves about 1 cup
Curry Leave about 1 cup

Saffron
milk

Set the rice to soak in a roaster, before beginning cooking.

Fry the first 7 spices in a little oil, until their yummy aroma is released.

Add onions

Add Ginger, Garlic and Thai Chili's

Add Tomato

Sauté it til they brown . Add the Lamb (or chicken) and fry until brown.

Add chili powder, cumin and corriander , Salt to taste.

Transfer to a pressure cooker. Add a couple cups of water, mint and curry leaves, and cook in pressure cooker for about 15 - 20 min for lamb (I cooked the chicken for about 12 minutes)

Meanwhile, add saffron to about 1/4 cup of milk and simmer lightly to mix.

Drain the rice. Add the saffron & milk mixture, mix thoroughly. Ilaiy used his hands to mix this altogether, so I did too.

Add the lamb & spice mixture to the rice.

Bake at 450 for abt 20 minutes, or until the rice cooks.

Serve with plain yogurt on the side.

Baked Egg Rolls

2007-03-11T17:47:00.000-07:00

I got this recipe years ago from Frugal Mom, who introduced it to me this way: "I brought you eggrolls, but I ate them on the way over here. I'll give you the recipe."

After trying them, I could forgive her for eating my egg rolls that she made for me. They are impossible to resist.

The recipe comes from Cooking Light, and I haven't ordered a greasy, deep-fried egg roll since I tried this recipe. When the boys were in the house, I made them by the dozens.

Baked Egg Rolls

2/3 c. chopped celery
2/3 c. chopped carrots
2 c. shredded cabbage

1 onion
1/2 t. ginger
1 garlic clove

1/2 lb. ground turkey

1-1/2 t. soy
1/4 t. pepper

Egg roll wrappers
1 egg white
cooking spray or oil of choice

Pulse celery and carrots in food processor. Add to bowl with cabbage, cover with plastic wrap, microwave 5 minutes.

Saute onion, ginger, and garlic together. Add ground turkey, cook til browned.

Stir turkey into celery mix; add soy sauce and pepper. Chill 15 minutes.

I work on a cutting board to assemble these. Add 3 T. of mix into the middle of an egg roll wrapper. Fold in sides, bottom, then roll, jellyroll style. Seal with egg whites.

The original recipe calls for spritzing the egg rolls with cooking spray, but I don't keep that stuff in the house; it's too chemical-y, and ruins your good nonstick pans. I brush a teensy bit of sesame oil over the top of my egg rolls.

Bake 18 minutes at 425 degrees.

Serve with sweet n sour sauce, or the condiment of your choice. They're good without sauces also.

If you have leftovers, put them in the freezer; They get soggy if you let them sit in the refrigerator. Microwave 45 seconds to reheat.

Slow Cooker Tapioca

2006-10-02T18:11:00.000-07:00

Tapioca seems to be one of those food that people either love or hate. Like cilantro. It tastes like soap, so many say. And that fish-eye texture of tapioca turns a lot of people off.

I like it, myself. But it has to be the real McCoy; not a tapioca "pudding pack", whatever the hell that is, or that plastic jug tapioca, that tastes more like the vessel than the contents inside.

It's a Royal PIA to make though; what ever made them call it "Minute" Tapioca, when you have to stir constantly for 3o minutes?

But I have the greatest little secret: A Slow Cooker Tapioca recipe, that makes perfect tapioca every time. It's not that big of a secret though, it's right here in my Fix-It and Forget-It Cookbook: Feasting with your Slow-Cooker, by Dawn J. Rank & Phyllis Pellman Good.

It's pretty much the only recipe that I've ever used from the book, and the only reason I keep it on the bookshelf. Most of the recipe's call for "stuff" that I don't consider an "ingredient" like tater tots and canned mushroom soup. Seriously, there's a "Ham Barbecue" in this book that calls for: ham, ketchup, and a can of coke. Cook 8 hours and serve on a bun.

I'd sooner die.

But I digress. Someone named Nancy Huber submitted the slow-cook tapioca recipe, and I stand behind her 100 percent. I'll shut it now, and just give you the recipe:

2 quarts milk
1 c. small pearl tapioca
1 to 1.5 c. sugar
4 eggs, beaten
1 t. vanilla
whipped cream or fruut of choice, optional (I never use these)

Combine milk, tapioca, and sugar in slow cooker. Cook on High for 3 hours.
2. Mix together eggs, vanilla, and a little hot milk from the slow cooker. Add to the slow cooker. Cook on High 20 more minutes. Chill.
(I'd be done there, but...)
Serve with whipped cream or fruit.

Enjoy your fish eyes.

Bleu Cheese Mushroom Turkey Burgers

2006-10-02T18:00:00.000-07:00

Sometimes the most interesting meals are those thrown together at a moment's notice. No photo tonight, because I ate the evidence before I had any idea how yummy it would be.

Honestly, this probably isn't something I'd serve up to others, as it's "too casual" and there are lots that don't like bleu cheese. Who servers burger on toast?

Me, when I'm home alone, and no one's looking, whip this up:

Throw a turkey burger on the grill.

Saute a few mushrooms. I'm cooking for one, so I just sliced a few into a tiny sauce pan.

No buns for this sandwich: I'm hooked on Brownberry's German Dark Wheat bread. I toasted mine.

So, it's german bread, with a turkey burger, mushrooms, and a tablespoon or so of bleu cheese. Real bleu cheese.

I will revise this post, adding a photograph, when I fix this again. And I will fix it again. Seriously. I could charge $13 for this sandwich. And you'd buy it.

I'd like to know: What do YOU toss together, that people would pay for?

The Single Cook's Lifesaver

2006-09-22T07:06:00.000-07:00

Have you seen the infomercial for these Food Savers? I wondered for a long time how well they worked, and I finally bit when my sister told me she loved hers.

I'm cooking for 1 now, most of the time. Just myself. It is expensive, time-consuming, challenging, and nearly impossible, I find, to cook up just 1 portion of some things. Stir fry: By the time you throw a cup of everything into the wok, you've got a lot of cups of stuff for one person to eat. Spaghetti sauce: I'm going to simmer overnight for one serving?!

Nope. And I'm not going to throw away my good cooking with fresh ingredients, either. My leftover chicken soup kick's Campbell's ass any day.

And I'm with my sister, this is one of my favorite kitchen gadgets. Here's a sampling of what's in my freezer:

That's chicken soup, a chicken breast, lentil soup, and Indian cilantro chicken curry. I've also saved breads, grilled meat, and herbs (basil and dill), and salsa.

The soups and curry's can be thawed out, heated in the microwave, or thrown into boiling water. I froze them in bowls first, then popped them out and Food-saved them.

No freezer burn with this thing; food lasts longer and tastes better. I know. I'm doing my own commercial! But I love this thing!

Tip #1: The mini runs about $99, BUT it's almost always on sale at Kohl's for half-price.

Tip #2: The generic wrap, at Walmart or Meijer's, costs a fraction of what the brand name stuff does, and it works just as well. $6 will get you a couple rolls of the stuff, and I've yet to go through a package of it.

If any of you great cooks find yourself throwing out your hard work, I highly recommend this gadget!

Ceviche

2006-09-03T09:04:00.000-07:00

I've been invited to a virtual picnic over at Cream Puffs in Venice, with the stipulation that I bring "a dish that features a fresh summer ingredient."

I brought ceviche to the party. There may be fancier recipes for this stuff out there, but this one was taught to me by a Mexican friend, thrown together just like his Mama used to make it: No frills. Though I keep meaning to branch out and research other versions, I haven't yet; when I get hungry for it, I just fall back on Rafael's method. It's simple, cheap, and delicious.

Ceviche

Approx 1 lb. pollock
1 lb. shrimp (I use frozen, pre-cooked)
1 onion, chopped
1 jalapeno, seeded and diced
5-6 limes
cilantro
2-3 tomatoes
avocado

Dice pollock into small chunks and toss into a bowl. Add onion, jalapeno, and the juice of the limes. Let it sit until the fish is no longer transparent.

(Rafael went for about 20 minutes, but I'm always a bit more cautious, and go for at least twice that, or until I just can't stand it any more, and have to eat!)

Stir in the cilantro, and tomatoes.

I usually serve this spooned over a tostada smeared with sour cream, and topped with avocado slices. I only had chips this time though, so served it as above. If I don't have the accoutriments, I don't have any problem spooning up a bowl of it and eating it like a chunky soup.

On preserving basil

2006-08-30T13:46:00.000-07:00

I've spent many Saturday afternoons this summer working on getting the most of the basil harvest this year, preserving what I can in as many ways I can, so that I might be in basil through the winter. I love this stuff!

I did a bit of research, and tried 4 different systems this year.

Drying: I hung mine in an upside down paper bag, to dry in the garage for a few weeks, before stripping the leaves off of the stems and grinding it in mortar and pestle. You don't get a lot of basil bang for your buck this way, an entire bunch seemed to net a few tablespoons.

Oil preserving: This olive oil and basil paste is supposed to last a year, if you're careful about covering the top back up with a thin coat of oil after each use. Just give it stir when you need to use it, then cover with oil again when you're done. Seal it tight.

I haven't blogged about my mini foodsaver yet, but I love that thing. I vacuum-packed and froze quite a few bags of basil leaves.

And more freezing. Another means that provides you with fresh-like leaves in the winter is simply freezing basil in water. I cut mine into thin strips, crammed it into an ice cube tray, covered it with water and froze it.

Pop these out, toss 'em in a plastic bag or container, and you've got basil at your fingertips for the next sauce or fried rice you whip up.

Mary's Figs

2006-08-29T21:27:00.000-07:00

Lisa, from Champaign Taste, and I, have decided to whup up these figs that Fightin Mad Mary blogged about. Baby, we have been NETworkin' about where in the heck we can find a Friggin Fresh Fig. I had a tough time finding prosciutto, too, but finally got some at Schnucks, at Lisa's recommendation.

Vacation drawing nigh, I found myself with a frig full of ingredients, and one cookin' night left: The night we sprung a pizza party on a friend "down" with surgery. Pizza and Figs it is, then.

According to Mary:

Take a fig and slice it down one side.

Stuff with goat cheese - a peppery blend works really well for this or just plain.

Wrap with prosciutto

Top with a sprig of rosemary

Bake for 8 minutes at 400 degrees in a preheated oven.

Doh! I forgot the rosemary, but these little bites were gobbly good. The flavors meld to make a delicious sweet-salty-cheesy pop in your mouth. This is definitely one I'll try again, simple and delicious.

Julia Child's Turkey Orloff

2006-08-10T08:15:00.000-07:00

For Champaign-Taste's Julia Child Challenge, I fixed Turkey Orloff, described in Julia Child & Company as

Turkey breast scallopini gratinéed with mushrooms, onion, rice, and cheese.

This recipe serves 8. (I halved it for my experiment.)

1/4 c. plain raw white rice
1-1/2 sticks butter
1 egg + 2 egg yolks
1/2 lb. fresh mushrooms
handful fresh parsley (enough to make 3 T. minced)
1/2 t. tarragon
pepper
12 or more turkey breast slices
1 T. vegetable oil (I used olive oil)
3 cups hot turkey or chicken stock
1/2 c. low-fat cottage cheese
1 c. lightly pressed down coarsely grated mozzarella cheese

Rice and onion soubise

Preheat oven to 325 deg. Drop the rice into a saucepan with 2 quarts rapidly boiling salted water and boil uncovered for exactly 5 minutes; drain immediately and reserve.

Chop onions roughly, and then mince in food processor. Melt 4 T. butter in a baking dish, stir in the onions, the drained rice, and 1/4 t. salt, mixing well to coat with the butter; cover the dish and bake for 1 hour, stirring up once or twice until the rice is completely tender and beginning to turn a golden yellow. When the rice is done and still warm, beat in the egg; taste carefully and correct seasoning.

Mushroom Duxelles

While rice and onoin soubise is cooking , trim and wash mushrooms. Chop into tiny pieces in the food processor, and remove. Mince the parsley in processor afterward. By handfuls, either twist mushrooms hard in the corner of a towel or squeeze through a potato ricer to extract as much of the juices as possible. Saute the mushrooms in 2 T. butter stirring and tossing until mushroom pieces begin to separate—5 to 6 minutes. Stir in the tarragon and parsley; season to taste with salt and pepper. Stir half of the mixture into the cooked rice and onion soubise; reserve the rest.

Preparing the Turkey Scallopini

Pound the slices between 2 sheets of waxed paper (I used Glad Press & Seal) to expand them about double, and thin them down to half.

Salt and pepper the slices lightly, dredge in flour and shake off excess, saute for about a minute on each side in 1 T. of oil and 2 T butter (more if needed), just to stiffen them and barely cook through. Set slices aside on a plate as you finish them.

The gratenéing sauce

Make a turkey velouté sauce as follows. Melt 4 T. butter over moderate heat; blend in flour, and cook, stirring with a wooden spoon until flour and butter foam and froth together for 2 minutes without turning more than a golden yellow. Remover from heat and, when this roux stops bubbling, pour in 2 cups of hot turkey or chicken stock and blend vigorously with a wire whip. Return to heat, stirring and boiling slowly for 2 minutes.

In the food processor or an electric blender, puree the egg yolks with the cottage cheese. Beat the hot sauce into the cheese mixture

Assembling the dish

Butter the inside of the dish, and spread a thin layer of sauce in bottom of dish. Make a neat and slightly overlapping patttern of the turkey slices down the center of the dish, spreading each, as you go, with the soubise. Spoon remaining mushroom duxelles down the sides. Spoon remaining sauce over the turkey and spread the mozzarella cheese on top.

Bake approximately 25 minutes in 400-degree oven.

Should be served promptly.