Category Archives: side dish

Arroz con carne de cerdo

Rice with pork.

Not an expert here by any means – in fact had to look this title up – so hopefully we can trust the internet on this translation!

Anyway, that is what I made the other day. Some “spanish style rice” and some grilled pork chops to go along with it. A true “Arroz con carne de cerdo” or its cousin “Arroz con pollo” (chicken) would have the meat browned and finished with the rice. My variation was separate items, but still very yummy if I say so myself!

arroz con pork

I started with butter, onion, diced sweet red pepper and garlic in a pan. I added the dry rice to the pan after things were browned up nicely to toast it a bit. I also threw in my dry spices at this point to also “toast” them a bit. Adobo seasoning, ground cumin, smoked paprika, chile powder and ground annatto seed along with black pepper. A few mins after that, the liquids went in. I used both stock and a small can of tomato sauce. Simmer covered for 35-40 mins or until the rice is cooked and the liquid evaporated. Add some frozen peas in the last 10 minutes or so of cooking. Before serving, taste for seasoning. (you may want to add more salt or a bit of hot sauce)
As for measurements… just use your basic 2:1 ratio of dry rice to liquid and just sprinkle in a teaspoon or two of each seasoning depending on how much rice you are cooking.
Shhhhhhh.. I used healthy whole grain brown rice since the color was going to be hidden from my husband anyway!

Old Standby

Here in New England, once grilling season starts, dinner means lots of fresh veggies, meats and experimental marinades instead the “same ol’ same” casseroles.

And for me, grilling means putting every possible veggie and meat option on the grill. (Weather permitting, I not very hardcore!) I even put potatoes on the grill!

But one of my “old standbys” is grilled asparagus. Especially good when the bunch you have on hand is on the thick side in terms of stem. (The little thin ones tend to escape between the grates and they are delicious just raw anyway!)

But I am sure I’m not revealing anything new here – everybody puts everything on the grill these days right?

For the record, I rarely never blanch or precook the veggies before the grill – that just seems like too much work and defeats the simplicity of dinner on the grill outside. I like to make it as simple as possible with do-ahead sides!

check out a recent “stand-by” dinner…

Old Standby of grilled chicken tenders, asparagus and strips of sweet red bell pepper served with "make ahead" pasta salad, makes dinner time a cinch!

“old standby” of grilled chicken tenders, asparagus and strips of sweet red bell pepper, served with “make ahead” pasta salad, makes dinner time a cinch!

Grilling Tips

I find that a simple drizzle of oil, salt, pepper and garlic powder adds just enough pizzazz to vegetables. For any meat I enjoy an overnight marinade whenever possible but even a 30 minute bath is better than nothing!

One cooking tip I can offer is to set up “sides” to the grill – as in a “hot” side and a “cooler” side. Also good to put things onto the grill at different times to accommodate for longer or shorter cooking times needed.

I often let the veggies remain wet from the washing so that residual water on them kinda “steams” them at first, before charring a bit – this is good for thicker cut veggies.

Final tip: if you have the grill going anyway – go through the fridge and find anything you can put on the grill. (Some examples would be: miscellaneous veggies, random sausages, yummy steaks, spare chicken parts or even leftover bits of bread for grilled “croutons.”)  I figure I might as well make firing up the grill worth it and leftover grill food makes fantastic lunches, snacks and dinner later in the week. You can even toss the cut up grilled bits into the pasta salad to turn that into a “meal” on its own.

What will your “Old StandBy” end up being?

The Sunflower Surprise

Lately I have been experimenting with oils other than olive. There is quite a lot out there when you really look.

I had been using walnut oil for my salad dressings but I found it to be fairly neutral in taste and kinda “oily.” I know that is weird because it IS oil but it was just not the same as olive oil.

Pumpkin seed oil is nice but very expensive.

So the other day I noticed “sunflower oil” on the shelf. Organic and “first cold pressed” no less. And a fairly reasonable price. So I bought it and tried it. To my surprise it was quite good. It has a distinct nutty flavor (obviously of sunflower seeds) and a great thick texture to it. It is like warm and cozy version of extra virgin olive oil. It doesn’t have the sometimes bitter, green taste that is prized in olive oils.

Although the label suggests to only use it for salad dressings and drizzles (which I will definitely do) I decided to use for roasting my veggies. Kinda like when people use EVOO for roasting and cooking even though it is meant to be used in dressings and drizzles.

So what veggie would I try this on?

Well, there has been a lot of conversation flying around the blogs about cauliflower lately – apparently some folks love it and some don’t. You know who you are ;-)

Well I love it and when I found this fresh beauty at the store recently, I knew I had to have it.

beautiful cauliflower

So I cut it up and tossed it with my new sunflower oil, salt, pepper and a little dried rosemary. And some carrots.

add a little oil and seasoning

Into a hot 400 degree oven until they were toasty and delicious!

roasted veggie goodness

Enjoyed on its own or as a tasty side dish to something else – these veggies were delicious wrapped in a subtle perfume of toasted sunflower seeds and rosemary.

Too Much Quinoa!

“Wait! There can never be too much quinoa!”  That was just what you were thinking, right?

Well I love this new darling of the culinary world as much as the next person, but sometimes you just get tired of eating the same leftovers again and again – even if it is a super food!

It started out innocently enough with plans for a quinoa salad that I could munch on for a couple of days this week. I got my rice cooker out because that is how I cook my quinoa – it’s perfect every time.

I also had some leftover carrot and celery sticks, and some extra fresh herbs and cherry tomatoes in the fridge.

So I started a mirepoix:

mire poix

When the veggies were softened, off  the heat, I added: a pint of split cherry tomatoes, 2-3 tablespoons of chopped basil, 1  jar of capers, (3.5oz -drained) 1/2 cup of fresh chopped parsley, the juice and zest of 1 large lemon and 1 tablespoon of Herb de Provence seasoning.

Looks good just as it is right?

delicious on it's own!

I mean personally I could stop right there and eat this by the spoonful. Or on toasted bread or mixed with pasta. Or with a can of white beans. Which is exactly what I added because I thought that might really give some “heft” to this salad. Again, at this point with the beans added, you had a complete meal all done. You could just stop there.

But I decided it would be terrific with my cooked and cooled quinoa.

All 6+ cups of it!!!

Why 6 cups??   Because as I was pouring out a dry cup of uncooked quinoa, I thought.. “why don’t I double it because it is great to have in the fridge to throw in stuff. Right?” So two cups of dry quinoa went into the rice cooker with 4 cups of water. Math not really being my strong point, I didn’t think about the fact that this would yield at least 6 cups of cooked quinoa.

So I ended up with a giant party-sized bowl of salad. It needed a little seasoning adjustment, salt, pepper-more lemon at the end because although the initial mix was super flavorful, it got a little diluted in the “sea of quinoa.”

quinoa salad

My advice is next time use half as much quinoa or double the amount of the other stuff and invite 12 people over.

Check out a “winter salad” version here.

“Hakuna Frittata”

Loosely translates to “no worries egg dish”

Although a frittata IS an easy egg dish and a great way to use up whatever is hanging around your kitchen, for us, making one instantly has us singing tunes from “The Lion King.”    As in “Hakuna Frittata” – corny right?

(Kinda of like when I make “empanadas” and we sing the song “Desparado!”)

Anyway this one started out because I had a bag of spinach hanging around needing to be used up and some of the baby gold potatoes.

spinachin the pan

So I sliced up the baby gold potatoes (about a 1/4″ thick) and layered them in a well-sprayed, oven proof 10″ saute pan with some butter on med heat to start softening while I prepped (de-stem the spinach, crack eggs and pour cream) the other stuff. Turn the heat off and add all the goodies in first on top of the potatoes:

1/2 of an 8oz bag of spinach (raw), about 4 oz. crumbled feta, about 8 sundried tomatoes chopped small, plenty of salt and pepper, a shake of garlic powder for a little “warmth.”

And than the liquids get poured carefully over this – I used about a cup of “half and half” ( I was out of milk) and 8 large eggs. Make sure you whisk the eggs and cream (or milk) together first. A little more salt and pepper on top.

ready for the oven

Pop this into a preheated 350 degree oven for 35 mins or until the middle is set and fluffy. Kinda like this….

out of the oven

Now be patient and let it cool a bit – this is best served, and slices cleaner, if you let it cool significantly. This frittata is filling and satisfying, yet deceiving in that it is light. But it is by no means “diet food.” My husband loved it and that is saying a lot since he doesn’t eat anything that might seem at all like “diet food.”

Might I suggest a glass of wine and some crusty warm bread with this?

have a slice

Green Bling

Most girls would consider “bling” something along the lines of diamonds. Maybe even just some really nice costume jewelry.

But for me “bling” comes in the form of food.  “Food bling” is one those items that wasn’t on your grocery list. You weren’t even thinking about it when you walked in. But there from across the aisle, hiding behind some stacked bulk sale items, it catches your eye. Suddenly you have forgotten what you even came in for. Because all you can think about is rationalizing this “bling” purchase that you can’t live without!

My "green bling"

My “green bling”

When I saw this gorgeous asparagus, so fresh and healthy looking, everything else just faded away. I disregarded any seasonality, had no idea if it was organic, I just knew I had to have it. (Okay I admit, it was on sale too – that helped.)

But how would I use it?

With something equally glamorous of course….

"red rice"

“red rice”

My mom discovered this lovely colored, nutritional wonder on a recent trip. Upon returning home she has incorporated it into her diet and was nice enough to give me some extra cooked rice last time I was visiting. I was waiting for just the right partner to use it with.

Behold the red rice salad…

rice and asparagus salad

First I  jazzed things up by sauteing a small diced onion, minced garlic, and a pinch of red chili flakes in some olive oil. Than I added my freshly washed and cut asparagus. ( no pre-blanching for me – just let the water from washing them add a little “steam action” to your pan.) Once those were on their way, I added in my cooked rice – really just to heat it through and marry the flavors. Keep an eye on it – if it seems dry add some more olive oil or just a little water if you want to keep the fat/calories down. Salt and pepper to taste. ( don’t be shy with this – it is a simple dish)  At the end I splashed in a little rice vinegar to perk things up. (That easily could have been lemon juice instead.)  Topped it with a little crumbled feta. (low fat even!) Serve warm, serve room temperature, serve chilled. (but not cold) But whichever way you choose, you will be able to fully justify this “bling” once you taste it.

P.S. Happy Saint Patrick’s Day and Evacuation Day!

Thank You TJ’s

That is “Trader Joe’s” for the uninitiated.  I like this store for certain things – organic frozen items, unusual but healthy snack things, and prepared things like: already cooked beets or in this case already cooked lentils. Yup admitting it right here and now. I purchased precooked lentils. And I can justify the under $3 price for like 10 servings of lentils. (I already threw the box out, but it was a lot, like enough-for-a-party-lot.)

And by the time I truck over to “whole paycheck” and buy in bulk, bring them home and inevitably over cook them, I already have enjoyed a quick nutritious lunch. For several days.

It couldn’t have been simpler: A chopped sweet red pepper, some finely diced red onion, some cubed bits of cucumber, some crumbled feta and a quick dressing of oil, vinegar and Italian seasoning. What could be easier. That is why I thank TJ’s – for making my healthy eating just a little bit more convenient.

lentil salad

P.S. for some fun reading check out the raging debate over these very lentils at chowhound. Jeez these people ought to lighten up!

P.P.S. I did not receive any promotional considerations for this product review but TJ’s if you are listening.. feel free to send free stuff!

Chasing JoJos

Still trying to recreate the mythical JoJos of my youth.

If you haven’t had or heard of JoJos – you can read my last posting about them here or if that is too much clicking here is a short review…

Potatoes, scrubbed but skin on, cut length-wise, quarters and maybe quarters again. Coated in a delicious crispy coating, crunchy on the outside, fluffy on the inside.

But these are not steak fries. They are JoJos – think “chicken fried potatoes.” Except the real ones are “broasted!”

But on this JoJo day I was inspired to make some crispy coated, oven-baked versions.

Mary was my husband’s uncle’s mother-in-law (better take a minute on that one) and she apparently made the best potatoes. One time last summer I actually had the pleasure of meeting her and of course I managed to work the topic into conversation and although no real recipe was given – I gleaned enough to get the idea that she was basically making an Italian oven-baked JoJo.

From what I could gather there was butter and lots of it. Some breadcrumbs. The seasoning – Italian blend in her case. And don’t “fahget the Paaaarmm Ma.” (That is Massachusetts vernacular for “don’t leave out the Parmesan cheese mom.”) And plenty of tossing and turning in the pan during cooking time.

So I blended up a mix of seasoned bread crumbs, grated Parmesan cheese, some seasonings (mostly Italian in nature) that I annoyingly and uncharacteristically forgot to write down and tossed the raw potato wedges in hot melted butter before coating them in the breadcrumb mix and baking in a hot (400-425 degrees) oven. I tossed them carefully, several times, during cooking to ensure even crispy-ness and to make sure no butter got left behind in the pan. About a total of 30 mins +/- Basically until the thickest wedge is fork tender.

They were delicious!

Crispy and delicious, but definitely not "broasted!"

Crispy and delicious, but definitely not “broasted!”

Rutabaga or Turnip? You Decide

I thought I knew the difference. I went to the store in search of turnips. I found them and thought “this might be big for a turnip”  but the store sign in the produce section said “turnips.”  I did think turnips were smaller and whiter and had purple tops. But then again this looked a lot like that too – just bigger.

But the scanner at checkout called it Rutabaga. Even the professionals don’t know!

Oh well… both are delicious.

But for the record, and after doing a little research, I now know I purchased a Rutabaga.

See “Exhibit A” below – unpeeled and peeled

turnip or rutabaga peeled

A Short History

Turnips are smaller, white and have purple tops and have been around “cultivar-ly” speaking for much longer. As in… the Romans were eating it.

Rutabagas are apparently a cross between cabbage and turnip and were really discovered in the early 1600′s. They are also much larger and have a yellow flesh which turns a full shade of orange with cooking.

Generally you would prepare them about the same. Peel them and steam or roast. Salt and pepper to taste with a little butter is really all you need. Since mine was huge and I wanted to cook it with ease. I peeled and cubed mine into large chunks, which I tossed with salt and pepper and a couple of tablespoons of butter and maybe a 1/4 cup of water and put in a covered dish to ‘bake-steam’ in the oven alongside my main event.

See “Exhibit B” below – uncooked and cooked

cubed and ready tocookcooked

To Mash or Not To Mash?

Now I thought they were delicious as is, but my traditional Irish-American husband who was reliving the turnips of his youth needed them mashed. Also very good. And if you bought a huge one like I did, you can freeze the extra cooked amount and heat up another time or use it for an interesting alternative to the mashed potato topping on Cottage or Shepard’s Pie!

mashed

Thanks Neighbor!

Recently a neighbor of ours had some extra gravel from a home improvement project so he very nicely offered it up to me. He knows I like to use the extra gravel to keep weeds at bay and neaten up some of the landscaping around the house.

So he dumped the un-used portion where it would be most convenient to spread. Thanks!


It turned out to be a huge pile!! I have definitely got some work ahead of me! So of course when I asked him if he would like anything in exchange – he is such a nice guy – he said “don’t worry about it.”

But I couldn’t help myself – what could I do to repay the favor? I decided that the best thing would be to make him dinner. As a typical bachelor and a 20+ year Army veteran (entering at 18 years old ) with 3 tours of duty in the middle east,  I am pretty sure he orders pizza more nights than not.

Dinner it would be!

A guy like that needs “man” food! Something homemade that would stick to his ribs…

Marinated Steak Tips on the grill

Fresh Corn Casserole

Warm Cheddar Biscuits

Sliced Tomato from my garden

(oh and no dishes to wash!)

The recipe

The steak tips were simply marinated in half a bottle of steak sauce, mixed with half a bottle of water and a couple squirts of Sriracha.

The biscuits came from a little blue box, but I fancied them up with a dash of Cayenne and some grated sharp cheddar. (Sorry I am not an accomplished baker – I take the help when I can.)

The fresh corn casserole was the real star of the show. I used the recipe from The Pioneer Women, but added my own touches in the form of half a medium onion diced, a couple shakes of garlic powder, some grated Asiago cheese for the top.

Meatloaf # 225

Fair-warning: This is a tomato-lovers meatloaf.

I consider meatloaf the ultimate in “cabinet stews.”   You can hide put anything into them; use up all kinds of odds and ends!

My plain Irish husband secretly wishes I would just stick to one boring, plain meatloaf recipe but over the years he has learned to be a good sport about my experimentation and many versions. I can’t help it – I am all about variety!

Someday I am going to compile all my versions into a book titled: 365 days of meatloaf!

really it is just another version of “corn and tomatoes!” 

The recipe

Based on crazy odds and ends that I had in my kitchen at the time

1/2 lb ground beef

1/2 lb ground pork

1 egg, lightly beaten

1/2 cup seasoned bread crumbs -The loaf was a very moist and but not very firm – perhaps more bread crumbs for a firmer loaf?

1 tsp seasoned salt ( I like Penzey’s brand)

3 springs of fresh basil, leaves only – chop fine (about 2 tablespoons)

3 springs of fresh oregano leaves – chop fine if leaves are large (about 2 tablespoons)

small onion grated (yes GRATED)

1 6oz can of tomato paste

1/2 cup of  tomato juice (you could use a V8)

fresh ground black pepper to taste

Mix lightly but thoroughly and put into a loaf pan. Bake in preheated 375 degree oven for 45mins or so until done. It should smell good and the edges will be a little crispy. Use a meat thermometer to be sure, and remember it will be pink in color no matter what because of the tomato juice and paste!

I served it with oven roasted potatoes and corn. Simply tossed with oil, S&P, and some dried herbs of your choosing. Start the potatoes with the meatloaf and add the corn in about halfway. Toss a couple of times during cooking.

Pineapple Rice

I have made this several times and yet it never really comes out they way I had it the first time when a co-worker brought some in for an office potluck. Shame on me for not getting the recipe. Shame on me for not researching the recipe from the at least 6 million that reside on the internet and several versions in cookbooks on my own shelves.

I just wing it every time and think that I can make it like the one I fell in love with. The versions I have made are okay, but they lack some certain depth of flavor that I can’t seem to get right.

Sometimes when I sit down to write a blog post (like say for example “pineapple rice”) I do a little internet search. Just seeing what is out there, where I might stand in the ranks. That sorta thing. What I realized is that I should have done that BEFORE I attempted my own version of pineapple rice. Because than I would have realized that the certain something mine always lacked was being FRIED.  As in pineapple FRIED rice!

Next time.

Yummy all alone or served with grilled chicken as shown here.

The recipe I used but…

I made this version entirely in my rice cooker which saved on labor but it would be more delicious if you just cooked the plain rice in the cooker and then “stir-fry” it with the other ingredients. Look at one of the millions of recipes on the internet for directions :-)

2 TB butter (or oil if you like)

1 smallish-mediumish onion diced

2 cups (measure dry) rinsed rice of your choice

2 cups +/- sliced sweet bell peppers – red and green mix

1 can (20oz) pineapple chunks – reserve the liquid separately (about 1 cup)

1 can (8oz) sliced water chestnuts

1 cup water or low-sodium stock of choice

2 tsp ground cumin

1/4 cup soy sauce ( I use a wheat free Tamari)

Salt and Pepper to taste

Non-stick cooking spray

Spray your rice cooker with non-stick cooking spray. Add the butter or oil in. Now layer the onions. Next the rice. Now the peppers. Turn on your rice cooker and give it about 10 mins. (mine only has 2 settings: cook and warm- I used “cook”) After about 10 min, open it up, stir things around. Nothing should be burning or sticking. Add the water chestnuts. Sprinkle the cumin, salt and pepper on. Now add the liquids: soy sauce, stock or water, reserved juice. Reset the rice cooker to “cook” and let it cycle through to “cook” rice as it normally would. When it switches over to “warm” ( that is what mine does when it is done) add the pineapple chunks, stir and serve when you are ready.

Radish Love

Like father like daughter goes the saying. And certainly when it comes to radishes that is very true for me.

My dad would sit down at night and watch TV with a bowl of freshly washed, trimmed radishes and eat them like candy bonbons. Now I love radishes too, but I generally don’t eat that many in one sitting. And frankly given a choice I would choose the bonbons over the radishes!

But I still incorporate radishes whenever I can into recipes. Recently that meant a spicy, salty, slightly sweet, extra crunchy coleslaw! This is delicious all on its own but is nice with BBQ, grilled meats or traditional hamburgers and hot dogs. You can make ahead -it will stay crunchy – but give it a toss before serving as the juices can settle at the bottom.

The Recipe (makes a ton!)

Slaw:

1 head of green cabbage shredded ( I got about 8 cups out of mine that day)

1 lb of radishes, shredded (wash and trim tops, bottom and any blemishes first)

a dozen or so very skinny green onions, wash, trim and slice small

2 cups fresh Cilantro – washed and chopped fairly fine. (loose pack, measure after chopping)

1 cup honey-roasted peanuts chopped (measure whole than chop) – keep a handful of whole ones for garnish

Combine the all the above ingredients and add dressing.

Dressing:

1 cup Mayo or Miracle whip – your choice

1/4 rice vinegar – unseasoned

1/4 cup white wine vinegar (apple cider would be nice too)

plenty of salt and pepper to taste

1/2 cup regular white sugar (but you could probably use agave or sugar substitute – just start with less and taste as you go to determine perfect amount)

1 tb Sriracha -more if you like spicy (I use “Huy Fong” brand hot chili sauce)

1 tsp celery seed (a nod to tradition!)

mix vinegars and sugar until mostly dissolved. Add the rest and toss with the slaw. Refrigerate until nice and cold. Serve.

Corn & Tomatoes

Corn and tomatoes are a traditional marriage of flavors in New England and probably all over the country. But while I wait for tomato season to start here in Massachusetts, I decided to make a twist on this flavor combination. Sun-dried tomatoes and creamed corn! Before you click to another blog, let me clarify that I used this as a filling for some empanadas. And my husband (who tells it like it is) thought they were delicious.

The filling was simply: 1 and half 8oz blocks of cream cheese (softened at near room temp is best); approximately 20 sun-dried tomatoes, reconstituted and drained; 1 clove of garlic; 1 can (14.4 oz) creamed corn; salt and pepper to taste. Combine all into a food processor until smooth. Remove the mixture. For texture and more corn flavor, add 1 cup (+/-) of frozen corn kernels that are defrosted and have been roasted on a sheet pan with salt,pepper and oil in the oven.

Stuff 20 defrosted “discos“  dough rounds with a couple teaspoons of this mixture and fold over the edges, sealing with a little water and a fork crimp. Bake in a preheated 400 degree oven on sheet pans until the empanadas are puffy, golden brown and “polka-dotted.” For the non-dieters out there try frying these little beauties instead of baking.

“polka-dotted” empanadas!

The Artichoke Experiment

The fact that they were huge and on-sale gave me some sort of false confidence that I actually knew how to cook them.

I decided to stuff them. Although undocumented, I have a vague memory of successfully preparing stuffed artichokes in the past. And I have certainly enjoyed eating many an artichoke heart. Usually from a jar.  So all things considered, I felt like enough of an expert.  I “nosed” around a few artichoke recipes to be sure and it was all as I suspected trim and remove the center choke, hold in lemon water till the last-minute. I did utilize the tip about “roasting-steaming” the stuffed artichokes in the water to save time/steps. Usually you steam first til tender than stuff and roast.

They took a LONG time to get tender – maybe it was the size? Maybe I should have steamed them traditionally first?

But the real challenge was cleaning them..Cleaning out the choke specifically. I should have steamed them, then removed the choke, then stuffed and roasted but I didn’t. I was determined to get that choke out first! I ended up splitting them in half !

There are some things in life that are just worth paying more for. De-veined shrimp, shelled walnuts, coconut flakes. And now I will add to this list: Artichokes.  Just waaaaaay easier to buy the hearts all ready to go (that’s the best part anyway) or eat your stuffed artichokes out at a restaurant where the labor charges are built-in.

The Recipe

I just used a fairly standard mix of crumbled sweet Italian sausage, finely diced onion, grated parm cheese, seasoned bread crumbs, melted butter and chopped fresh herbs.

As for technique…you are own your own here. I can’t help you.

Meatloaf #94

I have said it before and I will say it again… I love lamb.

American lamb. Not that “gamey” stuff from New Zealand. Sorry Kiwis!

And around these big-city-Boston-neck-of-the-woods-parts, lamb in many forms is readily available and quite economical. In fact I sometimes find ground lamb cheaper per pound than ground chuck!

So that, plus the fact that I was dying to use my Penzeys Lamb Seasoning caused me to make a lamb meatloaf!

Of course I had also been inspired by some crumbled blue cheese I had just purchased and I needed something for that to go on. So what better than butter-sauteed mushrooms, onions and Brussels sprouts I ask?

As for the polenta…well I am still perfecting my methods, but it came out pretty good. I kept it plain since everything else was already so flavorful.

The Meatloaf Recipe

1.5lbs +/- ground lamb

2 small eggs or 1 jumbo, lightly whisked

1 cup +/- fresh ground breadcrumbs (you could use dried- I just happened to be out and ground up some bread)

1 can of Campbell’s Soup -Healthy Request® Cream of Mushroom soup – pantry-cleaning out mood, what can I say!

1 Tablespoon Penzeys Lamb Seasoning

1 Teaspoon granulated garlic powder – of course you can use fresh minced, I was just lazy.

mix all, gently, with your hands. If it seems too dry add a tiny bit of milk. If it seems too wet, add a bit more bread crumbs.

Form a loaf and place on a sprayed sheet pan or use a meatloaf pan and bake 1 hour in a preheated 375 degree oven. Use a thermometer, 160 F.

The Crispy Bits

We all know the crispy bits are the best. The crispy bacon. The crispy edges of the brownies. The crispy pizza crust. Shall I go on?

Well I also think the crispy bits of hash are the best – whether a traditional corned beef variety or an all veggie one as I made this time.

Sweet & white potatoes with onion & apples hash served with apple sauce but would be divine with sour cream!

I was inspired to make this one a little spicy by adding my favorite spice, ground cumin, but also a little BBQ seasoning. I happen to have a fresh supply on hand thanks to Aunt Barbara, so I used a little “BBQ 3000″ from Penzey’s.

Also I used a secret ingredient to keep things moist. But speaking of moist…make sure to squeeze out every last bit of water from the veggies after shredding them or you will have to wait a long time to get those crispy bits – if you get them at all.

But back to the secret ingredient…which I am actually afraid to admit to.

Mayonnaise or in my case Miracle Whip since that is what I had in my fridge.

Well you know how some folks spread that on the outside of their grilled cheese to get it extra crispy and brown -I was trying to channel that technique. So I figured why not. I went ahead and just added in a small amount to the whole mix. The raw mix shouldn’t look “mayonnaise-y” or white it should just “moisten things up.”

And yes it did help get lots of crispy bits!

Disco Party

I had a disco party last weekend.

And although we do actually own a mirrored disco ball (rumored to be an actual relic from the now defunct “Palace nightclub” in Saugus, MA!) it wasn’t that kind of party. It was the kind that uses the frozen dough rounds called discos from brands like Goya and LeFey. You find them in the freezer section and you can make instant little savory empanadas or delicious little hand-pies with them.

I made both that day.

Savory filling on the left: 1/4 lb of ground lamb with 1 small sweet Italian sausage crumbled, browned and cooled. 1 tiny jar (5oz) of pumpkin butter, 1 tablespoon of dried, rubbed sage and 1 can (15.5oz) of black beans, drained and rinsed. Pulse it in the Cuisinart and fill 7 discos, seal, bake and devour.

Sweet filling on the right: 1 small package (6oz) of blackberries, 6 teaspoons of brown sugar, 3 teaspoons of salted butter – divide 3 ingredients equally between 3 discos, seal, bake and devour.

Discos make fun “game day” food!

Maiden Voyage

I have a dirty little secret.

Until recently I didn’t own a Cuisinart. There I have admitted it.

Oh sure I had one those little, tiny mini choppers and I used it for small pesto batches and the occasional bread crumb processing. It barely holds a cup and frankly I think the motor on it is going. So when my husband said “what do you want for your birthday?” I immediately decided this was the year to forgo all jewelry, electronics and other usual requests and ask for an appliance. I knew he would take this suggestion seriously and immediately get started on researching the best model at the best price. He is the best bargain shopper you ever met – in fact he is such a willing and great shopper that I hardly remember the last time I went shopping – he just does it all!

The Cuisinart Premier Series 7-Cup Processor is a beauty! After thinking long and hard about what to make with it on its maiden voyage, I finally settled on potato pancakes. I know what you are thinking – why not a pie crust? Or a homemade mayonnaise? Or something that just seems more “Cuisinart-like.” Well frankly he happen to walk by as I was watching some TV chefs make potato pancakes and since he LOVES these he said “I wish I had some of those right now!” So a few days later I thought I would make those for him with the ease of just throwing the potatoes (peel and all) into the shredder attachment of the new Cuisinart! I shredded the onion too! It worked so well I hardly believed how easy it was. And quiet too!

The potato pancakes were delicious and couldn’t have been easier. I might even give it a permanent place of honor on my precious little amount of counter space.

Get the really easy, delicious recipe from the TV chefs that I used here at “The Chew.”

Now maybe I will tackle that homemade mayonnaise next!

p.s. I don’t own a microwave either!

“Wacky” Winter Salad

Now this dish is a true “cabinet stew.”

I had one leftover uncooked chicken breast in the fridge.  And a bag of those “Wacky Mac” pasta spirals hanging around in my cabinet. I have used them before and they are okay. They make an easy “flashy” pasta salad.

But the real instigator was the leftover half jar of Chimichurri sauce hanging in my fridge door. Yes, around these parts, I have the luxury of buying a very good version in a jar from my favorite spice brand – Badia. I sometimes make it from scratch in the summer when the herbs are fresh and abundant. And typically I use the Chimichurri sauce more traditionally with grilled beef but grilling season is over here in New England.  Even with the unseasonable but enjoyable mild weather we have been having – I haven’t had the urge to extend the grilling season.

So between the craving for Chimichurri sauce, the chicken breast and the wacky pasta – I decided to throw it all together and make “Wacky Winter Salad.”  Definitely not my usual “go to” recipe in early December. But it made for some excellent brown bag lunches at the office for a couple of days.

Of course two of my favorite pantry items had to make an appearance: canned black olives and canned tomatoes. Muir’s organic, fire-roasted, chopped tomatoes to be specific and they added some great flavor. And while I was at it, I threw in the leftover peas from dinner the night before. I simply pan-seared the chicken until done and cut it up into bite sizes pieces. Tossed it all together and used the Chimichurri sauce as my “vinaigrette” for the pasta salad. It is packed full of instant flavor. You can add a little olive oil and red wine vinegar to adjust this to your preferred level of dressing and sharpness but it might just need only a little salt and pepper, so taste it first. For a vegetarian option leave out the chicken and thrown in a can of chickpeas or chopped tofu.

Who says you can’t have a little taste of summer in winter?

Especially with the “wacky” weather we have been having!

Keen-what?

Quinoa.

Pronounced Keen-waah.

The quinoa: I used my rice cooker to cook it – thank you Gluten free Goddess via Lydia for that idea!!

Butternut squash -peeled,chopped and roasted in olive oil with fresh sage and rosemary from my still-producing herb pots.

Sweet, red bell pepper and an onion that were hanging around my fridge got a slow saute until the house smelled like Fenway park.

Pistachios that had been hanging around my cabinet doing nothing (unsalted of course) got toasted and chopped for a little crunch on top.

I made all this early in the day – tossed it gently together with copious amounts of salt and pepper and it sat, covered in a baking dish until I was ready to gently reheat it for dinner later. Enjoyed warm but could be room temperature. (Could it be the dish for the next potluck?)

Enjoy as is or with some garlic-roasted shrimp or maybe with some fish if that is your thing?

Goodbye Grillmarks

Unfortunately I am not one of those hardy, middle of January, mitten-wearing, backyard grillers.

Unless of course we are having a usually warm January here in New England.                          – it has been known to happen.

Once the days starting getting dark early (I am not into flash-light grilling either) and the night weather requires a sweater, I start thinking about wrapping up the grill for another season. Oh sure I push it to the limits. I mean I was born, raised and currently live in New England. They would revoke my license if I didn’t grill at least until Columbus Day. And since I live on the ocean, we are usually spared the early fall frosts, extending our grill season nicely into October. (I probably just jinxed the whole neighborhood.)

But I am in the final days and soon it will be goodbye.

Goodbye …to the inspiration found at the farm stand and the steak tips to go along with it.

 

Goodbye …to garden fresh veggies and herbs and all that fun making up new marinades.

 

Goodbye …to the endless combinations of grilled meat and delicious side dishes.

Saying goodbye to the grill might just be the hardest on the hubby since he loves a good “grill mark” on his food.

Maybe I should invest in a headlamp and some Thinsulate™ gloves after all? But who is gonna shovel out the grill?

“Honey, the grill needs shoveling when you are done with the driveway!”


The recipe:

For the marinade (because I am darn proud of this one!)

1 & 3/4 lb +/- pork sirloin “tips” – I get these at my local meat market but you could use thick, bone-in chops too. Or beef. Or chicken. Or fish?

1/4 cup olive oil

1/4 tsp Chili flakes (Use more if you like.)

1/2 tb Chinese Five Spice powder

1 tsp Kosher salt

1 cup orange juice – freshly squeezed please.

Lots of zest from the oranges you just squeezed

1 large clove garlic, crushed.

Mix well and marinade meat for at least an hour. Grill until done. Serve with grilled veggies that were coated in olive oil, soy sauce, S & P, and fresh chopped herbs from the garden. Don’t forget the buttered rice!

Sweet Tomato Pie

Nope not a typo.

I didn’t mean to write sweet potato pie. I actually meant tomato.

I was perusing a recent  issue of “Fresh” magazine published by the Hannaford chain of grocery stores when I came upon a recipe for “Southern Tomato Pie.” I was intrigued. And since I have an obsession with tomatoes, I had to try this.

It seemed so unlikely with its mayo-yogurt-cheese topping. Kinda weird frankly. Perhaps a sign of my age but it didn’t even occur to me to Google it until tonight; at the post pie-making/tasting stage and pre-blog posting research stage.

If you Google it and tell Google to leave off any findings with the word “pizza” (because let’s face it a “tomato pie” usually means “pizza.”) you get a reasonable 450,000 +/- results. How is it that almost half a million folks have some kind of mention or image of tomato pie and I have never heard of this delicacy? What other tomato delights lurk out there waiting for me I wonder.

Okay enough talk… here is the link to the original recipe. (let’s give credit where credit is due.)

Here is what I actually used. (I made a few subtle changes – like two varieties of fresh basil instead of dried. Full fat cheese instead of the light it called for. I also added a pinch of salt with the pepper, which was not in the original recipe. There is one other kinda big substitution – can you guess? Hint: it’s initials are MW.)

And here is how pretty those tomatoes looked before the topping went on!

…and here is what it looked like coming out of the oven!

And here it is right before it hit my stomach!

Conclusion:

DELICIOUS! I will be making this again – it would be a great brunch item. But of course I will add a smidge more cheese just because…well…just because!

Opo Squash

Also Known As:

Bi Bau, Trai Bau, Nam tao, bottle gourd, cucuzza squash, calabash, yugao, long squash, bau, Italian edible gourd, New Guinea bean, Tasmania bean, sorakaya, laukis, snake gourd, po gua, kwa kwa, upo, dudi… Read More Here:
http://recipes.wikia.com/wiki/Opo_squash

Where did I get this?

From my neighbors. They grow lots of neat stuff in their yard and on their fence every year.  When my husband (the gardener at my house) expressed interest in these crazy long things – they promptly picked one for him. He brought it home to me like a proud schoolboy “Here – she says to cook this in soup!” My response was..”What is it and can we eat the skin and the seeds, if it even has any?” I sent him back down to ask our friendly Vietnamese neighbors since he has a flare for languages and is probably fluent by now. Me – I can’t even understand his Massachusetts accent most of the time.

How did I cook it?

It is a cliché but if in doubt add pork fat! I found out from the neighbors that the seeds are okay to eat but they suggest skipping the skin. I did a little research on my own and read that it is similar to a zucchini and a cucumber. Soup seemed to be the most popular use of it. There is a terrific recipe here. Stir-fry also seems popular. Here is a link to a beautiful one.  But I am not much of a soup-maker and … I decided to split, stuff and roast it. My favorite way to have zucchini. After washing, splitting and coating it with olive oil; I stuffed it with sautéed onion, sweet red pepper, mushrooms, garlic, ground pork and chopped fresh oregano, basil and parsley from the garden. Leave out the meat and add beans, rice  or more chopped veggies for a vegetarian option. I roasted it at 400 degrees for 30 mins. (45 would have been better) I topped it in the last 10 mins with toasted breadcrumbs, grated Romano cheese and another drizzle of olive oil.

How did it taste?

Pretty good – mild like a zucchini but a bit juicier. Strangely “refreshing” like a cucumber.

Take a look at the process…

“Crisper Stew”

I am fond of cleaning out my crisper drawer by throwing everything in a baking dish, adding a little of this and a little of that and roasting it. It just seems like everything is better after spending a little time in the oven getting all toasty and juicy. So when I need to clean out my crisper drawer – maybe because I am going on vacation – or maybe just because the veggies are starting to get a little past their prime – I roast.

This week’s “crisper stew” consisted of broccoli slightly  “past its prime,” a  couple random shallots and some tomatoes. But the real excitement came from the torn fresh herbs from the garden.

Just douse it all in olive oil, salt, pepper and a tiny splash of Balsamic vinegar. Roast until yummy!

Serve with pasta, rice or just as it is.

The crisper drawer is clean and your tummy is full!

35 Cups of “Irene Stew”

My thoughts go out to all those drastically affected by Hurricane Irene – she sure was large and left a path of destruction. We were lucky enough in the Boston area to retain power the whole time. Therefore I spent hours watching storm coverage on two channels at once. ( A habit I  inherited from my dad who prided himself on watching three programs at once!)

Storms always mean “big cooking” days in my house and I decided on homemade baked beans. I could have pulled out my reasonable-sized crock-pot and gone with the hands-free approach. I did that last time. But since there was danger of losing power in this storm, I decided to pull out the big cast iron pot and use the oven method. That way if we lost power while it was in the oven, I could just keep the door shut and let it finish cooking with the residual heat! Now that is some plan-ahead stuff right there! (Insert pat on back here.)But of course when you use a big cast iron pot you feel compelled to fill it. Certainly leftovers and some for the freezer is always a great idea!

Turns out the big cast iron pot is REALLY big. I used my 30 cm “round french oven” and guess what…

IT HOLDS 8.4 LITERS!

Which is just over 35 CUPS  to you and me!

(that is 2.2 gallons – just to put it in perspective!)

So clearly I needed to share. I promptly filled a big dish and brought it over to my neighbor Joanie and family.  She is turning out to a be a regular taste-tester for me. Thanks neighbor!

The recipe:

As always I started with an improvised base. 1 small onion diced, 1 large sweet red bell pepper diced, 3 spicy Italian sausages removed from their casing and crumbled, 1 tablespoon dried Epazote herb, some chopped fresh basil and sage from the garden. Salt and pepper. After sweating this out a bit , turn off the burner and add two small cans of tomato paste and 6 cups (measured dry, before the soaking overnight) of soldier beans. Add 1/4 cup yellow mustard, 1/2 cup dark molasses, 1/2 cup dark brown sugar and water just barely to the level of the beans. Stir and place covered in a preheated 350 degree oven. Turn the oven down to 250 degrees and set the timer for an hour. Check and stir the beans every hour. Add additional water if they seem dry. After 2 hours taste and adjust for salt and pepper. After 2 more hours, remove the cover.  At this point the beans are ready when the water has turned to a nice thick sauce and the beans are tender. Stir before serving.

Production Notes:

Nothing is better with carbs than even more carbs with salty meat and cheese. I added a small amount of tiny, diced, sharp cheddar cheese and tiny, diced bits of hard salami to the small blue package of “buttermilk biscuits” and prepared them according to package directions.

Simplicity

Simplicity is sometimes all you need for a great dish.

I whipped up a week-night marinade for a short but effective soak of some pork. We eat a lot of pork in our house because we like it, it is readily available/inexpensive in our local store and it is actually often leaner than beef. But this marinade would work wonders on chicken and I suspect fish – just cut back the marinade time for fish.

Marinated meat and veggies on the grill is simplicity at it’s best!

Just use whatever you have hanging around. I tossed these veggies in a little Olive oil and Soy Sauce; then I added lots of chopped fresh herbs from this year’s garden. Have I mentioned that I am LOVING fresh sage?!

The marinade:

1/4 Cup Olive oil

1/2 Tablespoon Chinese five spice (Another adventure of mine with this spice here.)

1/4 Teaspoon Chili flakes (more if you like it spicy)

1 Teaspoon Kosher salt

1 Cup Orange Juice + the zest if you are juicing fresh.

1 Large clove garlic, crushed

I used this for approximately 1 3/4 lb of meat.

Now that is a good-looking “one pot meal.”

Gravy Boats On The Grill

When you hear “gravy boats” do you think of porcelain tableware designed to hold gravy.

When I hear “gravy boats” I immediately think of a package of meat.

Huh?!

Yep, around here the butchers and smaller neighborhood grocers will package up a sausage or two, a piece of beef and a piece of pork and label it for sale as a “gravy boat.” This makes it convenient for someone making “gravy” to give it richness and flavor from these meats.

Still Confused?!

Well let me clarify that “gravy” around these parts means “red sauce” or “Marinara” if you are feeling fancy – you know..the stuff you ladle over pasta and serve with meatballs or chicken Parmesan. You can read more about it my last posting about it here!

However the last time I was in a Mckinnon’s Market, I was chatting with the meat guy who told me that folks who have never heard of a gravy boat actually think it is a small-portioned, variety pack of meat for the grill! It had never occurred to me but why not!

So I bought one for dinner on the grill this week- the ultimate “mixed grill.’

And I had some carrots and red onion to use up so I sautéed them right on the gill to go into some rice along with fresh sage, rosemary and basil and 2 diced tomatoes from the garden!

And dinner was served…

Jojos on the grill

Ever had a Jojo? How about grilled Jojos?

That’s what I thought. You aren’t even sure what a Jojo is. When I had my first Jojo I didn’t know what they were called but they were delicious.

A Jojo is essentially a potato that is cut in quarters, lengthwise with skin left on. Than it is coated in a light, crisp, highly seasoned coating and fried. The best ones are actually “pressure-fried” as in “broasted.”

Now I know what you are thinking…”steak fries, I have those all the time.” Nope these are not steak fries – they are Jojos. (steak fries are thinner and don’t have a coating.)

The first ones I ever had, and these are the stick by which I measure all others, had a coating similar to fried chicken but not as thick. My mouth waters just thinking about it. And to think that was over 30 years ago at a very small town convenience store in the middle of rural New Hampshire!

My husband had his first Jojos about 15 years ago at a local joint in his neighborhood of Cambridge, MA.  A place that happens to have the best fried chicken in the area. No surprise there – they go hand in hand.

Anyway this past weekend I thought it might be fun to try a “grilled Jojo.” I coated the cut potatoes in oil and after perusing several variations of the coating recipe on the web, I settled on simple coating of seasoned salt and granulated garlic powder. I didn’t want to try to grill a potato coated first with a light egg wash and then lightly coated in seasoned flour, but that would have been much more traditional. If I was frying or even oven-baking that is what I would have done. But since I was grilling I didn’t want to risk it.

They came out pretty good and even my neighbor thought so when we shared a few across the fence. I will admit that although delicious, they were more like a grilled steak fry and not as much like the crispy, coated “fried” Jojo of my youth that I was hoping to recreate. Once this heatwave is over – I will be firing up the indoor kitchen and making some proper fried Jojos!


Author’s Notes:

I felt it only made sense to serve these with grilled brats as a nod to the Wisconsin origins of the original “broaster” machine that has made so many delicious Jojos throughout the years.

Also a little roasted corn on the grill is always delicious.

This lovely blog (click here) posted a similar nostalgia for Jojos back in January 2008 and has posted a great recipe as well.