Thursday, September 16, 2010

Jamie's Done It Again



Whenever we need a good, hearty meal for a Tuesday night dinner, I know I can always look to Jamie Oliver to deliver. And deliver he did. His recipe for spinach canneloni is fairly easy and definitely worth every little bit of effort it took. We made some garlic bread to sop up the extra sauce and had sausage-stuffed mushroom caps as an appetizer to round out the meal. A side salad is a nice addition as well.

Stuffed Mushrooms (Cooking Light, December 2006)

We made these with chicken sausage and veggie sausage. I was surprised to find out that everyone really liked the veggie sausage mushroom caps, although the filling didn't quite have the right consistency. I guess it just goes to show that you should feel free to substitute what you like; you never know, you might get something better.

24 large button mushrooms (about 1 3/4 lbs.)
cooking spray
3 Tbs. chopped green onions
1 garlic clove, minced
4 oz. 50%-less-fat pork sausage (such as Jimmy Dean 50% less fat)
1/2 tsp. crushed red pepper
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/4 cup (2-oz.) 1/3-less-fat cream cheese, softened
1/4 cup dry breadcrumbs
3 Tbs. grated fresh Parmesan cheese

1. Preheat oven to 400.
2. Clean mushrooms, and remove stems; finely chop stems.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions and garlic; saute 1 minute. Add sausage; cook until browned, stirring to crumble. Add reserved mushroom stems, red pepper, salt, and black pepper; saute 2 minutes or until stems are tender. Remove from heat; stir in cream cheese and breadcrumbs. Stuff 1 Tbs. sausage mixture into each mushroom cap. Arrange mushroom caps in a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with Parmesan. Bake at 400 for 30 minutes or until lightly golden and thoroughly heated.

Awesome Spinach and Ricotta Cannelloni (Jamie's Dinners, Jamie Oliver)

2 knobs of butter
olive oil
2 cloves of garlic, peeled and finely sliced
a large handful of fresh marjoram or oregano, roughly chopped
1/4 of a nutmeg, grated
8 large handfuls of spinach, thoroughly washed
a handful of fresh basil, stalks chopped, leaves ripped
2 14-oz. cans of good-quality plum tomatoes, chopped
sea salt and freshly ground black pepper
a pinch of sugar
14 oz. crumbly ricotta cheese
2 handfuls of freshly grated Parmesan cheese
16 cannelloni tubes
7 oz. mozzarella, broken up

For the White Sauce
1 pint of creme fraiche
3 anchovies, finely chopped [or capers for a veggie version]
2 handfuls of freshly grated Parmesan cheese

1. Preheat the oven to 350F. Then find a metal baking pan or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug. This way you'll get the right over of sauce and the right amount of crispiness on top. When I cook this at home I just use one pan to cut down on the lots of washing up! Take your metal pan or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of fresh marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft. Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.
2. After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato cans with cold water and add this too. Bring to the boil, then turn the head down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato consistency. Then take the pan off the heat and add the basil leaves.
3. By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a plastic sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is fulled right up--really easy.
4. Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top. To make the white sauce, mix together the creme fraiche, anchovies, and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni. Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling.

One of the Best


This was a meal that was absolutely fabulous. We actually deemed it one of our best meals that we have made recently. And, to top it all off, it was pretty fast. We changed the recipe ever so slightly to Salmon and Tofu with Mint-Yogurt Sauce instead of Arctic Char with Cilantro-Yogurt Sauce, but we still accompanied it with the Red Pepper-Coconut Rice that Cooking Light suggested and sauteed broccolini. Delish! Definitely worth trying this week.

Arctic Char with Cilantro-Yogurt Sauce (Cooking Light, September 2010)

1/2 cup 2% Greek-style plain yogurt
1/4 cup finely chopped peeled cucumber
2 Tbs. chopped fresh cilantro
1/2 tsp. fresh lime juice
1/8 tsp. salt
2 tsp. olive oil
4 (6-oz.) arctic char or salmon fillets, skinned
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
lime wedges (optional)

1. Combine first 5 ingredients; chill.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets with 1/2 tsp. salt and pepper. Add fillets to pan; cook 3 minutes on each side or until done. Serve fillets with sauce and lime wedges, if desired.


Red Pepper-Coconut Rice

Bring 1 cup jasmine rice, 1/4 tsp. salt, 1/4 tsp. crushed red pepper, and 1 (14-oz.) can light coconut milk to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Stir in 1/2 cup diced red bell pepper; cover and let stand 5 minutes.

Sunday, September 12, 2010

Summer Soup


I have been wanting to make a vichyssoise for some time now, and this one was exactly what I hoped it would be. I'm not sure Adam loved it, but I thought it was a perfect summer meal, and a great way to get your greens in. We topped it off with a pinch of cayenne for an extra little kick.

Spinach Vichyssoise (Vegetarian Planet, Didi Emmons)

1 1/2 Tbs. butter
2 1/2 cups chopped onions or leeks
3 medium russet potatoes, peeled and chopped to make 3 cups
6 cups whole or low-fat milk
4 cups washed and stemmed spinach, firmly packed
1 large pinch fresh nutmeg
about 1 tsp. salt, to taste
1/2 tsp. fresh-ground black pepper
4 tsp. sour cream
chopped chives

1. Heat the butter in a stockpot over medium heat. Add the onions, and cook them, stirring frequently, for 5 minutes or until they have softened. Add the potatoes and milk, and bring the mixture to a simmer over high heat. Cover the soup, and turn the heat to low. Simmer for 30 minutes or until the potatoes are tender. Stir in the spinach, and simmer the soup 5 minutes more.
2. Puree the soup in batches in a food processor or blender. Season the soup with the nutmeg, salt, and pepper. Serve it either hot or cold (chilled for at least 1 1/2 hours), with a dollop or sour cream and a sprinkling of chives.

Variation: For a more imaginative, if somewhat offbeat, vichyssoise, add 2 tsp. curry powder to the onions or leeks after they have cooked for 5 minutes.

Simply Scrumptious Sandwich

This is a super simple recipe, but when Adam and I ate it, we could not get enough. Perfect for a night when you just don't have the energy to cook or when you want an extra scrumptious lunch.

Grilled Smoked-Gouda Sandwich with Mustard Dipping Sauce (Vegetarian Planet, Didi Emmons)

1 tsp. Dijon mustard
1 tsp. honey
2 Tbs. plain whole, low-fat, or nonfat sour cream
3 oz. smoked Gouda cheese, sliced thin
4 slices bread (I like to use large slices of rye bread)
1 tomato, sliced thin
a small amount of thinly sliced onion
2 Tbs. olive oil

1. Make the dipping sauce: Stir together the mustard and the honey in a small bowl. Add the sour cream, and spoon the sauce into two dipping bowls.
2. Lay the cheese slices on two pieces of the bread, place the tomato slices on top of the cheese, and then top with as much onion as you'd like. Place the other two pieces of bread on top of the first two.
3. Heat the olive oil in a large skillet over medium heat. Place the two sandwiches in the skillet, and weigh down the sandwiches with either a sandwich press or another skillet. Reduce the heat to low. Pan-fry the sandwiches until they are golden on the bottom, about 3 minutes, then flip them. Continue to cook until the cheese is melting and the other side is golden. Cut the sandwiches in half, and serve them with the dipping sauce.

Back Again (and with burgers)


It has been forever and a day since I have last posted. This has been a ridiculously busy summer full of memories-both immensely sad and fantastically joyful. With the start of the new school year and new additions to the family (Eric, the whole Uyguanco clan, and our new pup, Evie), I look forward to sharing my love of cooking and food with my family and friends.

My friend Sarah Anne recently requested a spicy black bean burger recipe, and to fulfill that promise, it will be my first post in months. This isn't a spicy burger, but it is super fast and ridiculously delicious. We've frozen the extra burgers to defrost and eat as a quick dinner when we need a good meal but are short on time. Serve with roasted sweet potato fries or a salad for a complete meal.


Speedy Burger (Vegetarian Planet, Didi Emmons)

4 slices stale or toasted bread
1/2 cup whole or slivered almonds
1 tsp. ground coriander seeds
1 garlic clove, minced
1/4 tsp. ground cloves
1/2 cup chopped onion
1 cup coarsely chopped fennel bulb or celery
3/4 cup coarsely chopped cilantro stems and leaves
1 1/2 cups (1 15-oz. can) cooked, drained, and rinsed black beans
1/2 medium red bell pepper, seeded and chopped fine
2 Tbs. toasted wheat germ or untoasted rolled oats
1/2 tsp. salt, or more, to taste
fresh-ground black pepper, to taste
1 1/2 Tbs. olive oil, or more, as needed

1. Break the bread into pieces, and whirl it to crumbs in a food processor. You should have 2 cups crumbs. Transfer them to a large bowl. Put the almonds into the processor, and run the machine until they are chopped fine.
2. In a dry skillet over medium-high heat, toast the chopped almonds with the coriander, shaking the pan constantly, for 1 minute or until the almonds taste lightly toasted. Transfer the coriander and the almonds to the bowl of bread crumbs. Add the cloves to the bowl.
3. Chop fine the onion, the fennel or celery, and the cilantro in the processor. Add the beans, and run the machine in 1-second spurts until the beans are mixed in and mostly chopped (not pureed). Transfer the mixture to a bowl. Add the bell pepper, wheat germ or rolled oats, salt, and pepper, and stir well (I use my hands). With well-floured hands, form six patties from this mixture.
4. Heat a large skillet or a griddle over medium-high heat, and add 1 1/2 Tbs. olive oil. Cook the burgers about 3 minutes per side. (You may need to cook them in batches. If so, add a little oil to the pan before cooking the second batch.) Serve the burgers in bulky or kaiser rolls or in hamburger buns. [Top with tomato, lettuce, mustard, mayonnaise, and pickles to make them extra delicious.]