This isn't a post that contains a bunch of recipes, but rather an idea post. For the Oscars we were hemming and hawing over what type of finger foods we wanted to make. We ended up deciding to make a taco bar. Although we made entirely way too much food (I think we made enough for 10-15 rather than the 5 that we had), it was a lot of fun and pretty easy to prep. We roasted zucchini, bell peppers, and onions, baked fish, and baked a pre-marinated tri-tip in a carne asada sauce. With these as our bases, we had bowls of black beans, yogurt, guacamole, and pineapple salsa. We topped our tacos with queso fresco. Every one could make their tacos perfectly to their liking, so this really works for picky eaters or a party when you may not know people incredibly well.
The only thing that took much creativity at all was the pineapple salsa which was just a whole pineapple chopped fine, minced red onion, cilantro, and serrano pepper with a sprinkling of salt. It was the perfect combination of spicy and sweet to top the tacos.
Showing posts with label meat. Show all posts
Showing posts with label meat. Show all posts
Thursday, March 11, 2010
Thursday, January 7, 2010
Wedding Preparations
We have dinner with Scott and Jen just about every week. The week of their wedding, we were hosting them at our house, so it had to be special. We broke out the champagne and had to have a meal that matched the classiness of our drink. Seeing recipe for Cornish game hens, we knew we had to try them for this special occasion. We paired the game hens with butternut squash and potatoes that were roasted in the oven with olive oil and bleu cheese, as well as green beans almandine. The green beans were steamed briefly in the microwave until just tender. Then, they were tossed in a pan with butter and sliced almonds. The meal was perfectly rich, but light enough to make you not feel guilty at all.
Roasted Cornish Hens with Cherry-Port Glaze (Cooking Light, December 2009)
1/2 cup cherry preserves
1/2 cup port
1 Tbs. grated fresh ginger
1 Tbs. balsamic vinegar
2 (1 1/2-lbs.) Cornish hens
1. Preheat oven to 400.
2. Place a wire rack on a baking sheet; coat rack with cooking spray. Combine preserves, port, ginger, vinegar, and 1/4 tsp. salt in a small saucepan. Bring to a boil; cook 9 minutes or until slightly thickened, stirring occasionally. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Sprinkle evenly with 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper. Set on wire rack on baking sheet. Bake at 400 for 15 minutes. Brush hens with cherry mixture; bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165, brushing with cherry mixture every 10 minutes. Remove from oven. Let stand 5 minutes. Remove twine; split hens in half lengthwise.
Friday, December 18, 2009
A Fav of Mine
A while back Adam and I made one of the best meals I have had in a long time. It's a bit time consuming, but it's definitely worth the effort. On a day when you have the time and need a hearty, cozy meal these pork chops with applesauce, roasted brussel sprouts, and pierogies are just the ticket. The pork chops were made by browning them in an oven-proof skillet and then finishing them off in the oven until done. The brussel sprouts were roasted by tossing them with olive oil, salt, and pepper and placing them in a 400 degree oven until perfectly soft and browned.
Mashed-Potato Pierogi (Vegetarian Planet, Didi Emmons)
I still remember the first time I ate these as a kid. My mom used this exact recipe and I've been dying to make it ever since I received my own copy of this cookbook. These pierogies truly are amazing. Serving them with applesauce and sour cream or Greek yogurt makes for a perfect meal all on its own.
2 large or 3 medium baking potatoes, peeled and cut in half
6 Tbs. unsalted butter
1/2 cup whole or low-fat milk
1 tsp. salt, plus more to taste
fresh-ground black pepper to taste
1 garlic clove, minced
3 cups sliced white button or shiitake mushrooms
2 Tbs. water
3 cups thinly sliced onions
1 batch (4 balls) Pizza Dough [recipe to follow]
4 tsp. sour cream (optional)
1. In a large saucepan, cover the potatoes with salted water, and bring the water to a boil. Boil the potatoes until they are very tender, then drain them, and return them to the dry pan. Add 1 Tbs. of the butter and all of the milk, and mash the potatoes until they are as creamy as you like. Add the 1 tsp. salt and some pepper, and set the pan aside.
2. Melt 1 Tbs. butter in a large skillet over medium heat. Add the garlic, and saute it for a few seconds. Add the mushrooms, and cook them, stirring occasionally. When they have absorbed the butter, add the 2 Tbs. water, and stir. Cook the mushrooms for 5 minutes more, stirring often. Season them with salt and pepper, and set the skillet aside.
3. In another skillet, melt 2 Tbs. of the butter over medium-high heat. Add the onions, and cook them, stirring occasionally, for 15 to 20 minutes or until they are brown (but not burnt). Season them with salt and pepper, andd set the skillet aside.
4. Make the dumplings: Cut each ball of pizza dough in half, to form 8 balls in all. On a floured surface, roll each ball into a 5-inch circle. Put a portion of the mashed potatoes in the center of each round, then top with a portion of the mushrooms. Moisten the outer 1/2 inch of the circle with water, and fold the dough into a semicircle. Seal each dumpling by pinching the edge with your fingers. (At this point you can place the dumplings on a floured baking sheet, cover them with plastic wrap, and refrigerate them for up to 24 hours.)
5. Bring a large pot of water to a boil. Gently drop the dumplings into the water, and let them cook in the simmering water for 5 minutes. Remove them with a slotted spoon onto a plate lined with paper towels.
6. Reheat the onions, and add the remaining 2 Tbs. butter. Add the dumplings, and gently toss them in this mixture. Serve 2 dumplings on each plate, hot, with the onions and some of the buttery sauce spooned over them, and, if you like, small dollops of sour cream.
Pizza Dough
2/3 cup lukewarm water
1 pinch sugar
1 1/2 tsp. dry yeast
1 Tbs. olive oil
2 cups unbleached white flour, plus a bit more, as needed
1 tsp. salt
1. To make the dough by hand, stir together 1/3 cup water and the sugar in a large bowl. Sprinkle the yeast over this mixture, and let it stand until it is foamy, about 10 minutes. Stir in the remaining 1/3 cup water, the olive oil, the 2 cups flour, and the salt. Blend with a large spoon until the contents form a dough. Knead the dough on a floured surface, incorporating more flour, if necessary, to keep the dough from sticking. Knead the dough until it is smooth and elastic, about 5 to 10 minutes.
To make the dough in a food processor with a plastic dough blade or in a heavy-duty mixer, proof the yeast as described, but use a small bowl. Then combine the yeast mixture with the olive oil, 2 cups flour, and salt in the food processor or mixer. If you are using a food processor, run it until the mixture forms a ball, adding more water or flour by the Tbs. if they dough is too dry or wet. Process for 15 seconds more. If you are using a mixer, use the hook attachment, and mix the dough on the lowest speed until a ball is formed, adding a bit of water or flour as necessary. Knead the dough in the mixer for 5 minutes.
2. Put the dough into a deep, oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour or until it is doubled in bulk. Punch down the dough, and form it into four balls. Each with make a serving-size pizza.
Eldress Bertha's Applesauce (Cooking Light, October 2008)
This recipe is so easy there is no reason not to make applesauce on a regular basis.
5 1/2 cups chopped peeled Pink lady apple (about 4)
1/2 cup water
1/4 cup sugar
1 1/2 Tbs. fresh lemon juice
1 (2-inch) cinnamon stick
1/4 tsp. salt
dash of almond extract
1. Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until soft. Discard cinnamon stick. Mash with a potato masher to desired consistency. Stir in salt and almond extract.
Mashed-Potato Pierogi (Vegetarian Planet, Didi Emmons)
I still remember the first time I ate these as a kid. My mom used this exact recipe and I've been dying to make it ever since I received my own copy of this cookbook. These pierogies truly are amazing. Serving them with applesauce and sour cream or Greek yogurt makes for a perfect meal all on its own.
2 large or 3 medium baking potatoes, peeled and cut in half
6 Tbs. unsalted butter
1/2 cup whole or low-fat milk
1 tsp. salt, plus more to taste
fresh-ground black pepper to taste
1 garlic clove, minced
3 cups sliced white button or shiitake mushrooms
2 Tbs. water
3 cups thinly sliced onions
1 batch (4 balls) Pizza Dough [recipe to follow]
4 tsp. sour cream (optional)
1. In a large saucepan, cover the potatoes with salted water, and bring the water to a boil. Boil the potatoes until they are very tender, then drain them, and return them to the dry pan. Add 1 Tbs. of the butter and all of the milk, and mash the potatoes until they are as creamy as you like. Add the 1 tsp. salt and some pepper, and set the pan aside.
2. Melt 1 Tbs. butter in a large skillet over medium heat. Add the garlic, and saute it for a few seconds. Add the mushrooms, and cook them, stirring occasionally. When they have absorbed the butter, add the 2 Tbs. water, and stir. Cook the mushrooms for 5 minutes more, stirring often. Season them with salt and pepper, and set the skillet aside.
3. In another skillet, melt 2 Tbs. of the butter over medium-high heat. Add the onions, and cook them, stirring occasionally, for 15 to 20 minutes or until they are brown (but not burnt). Season them with salt and pepper, andd set the skillet aside.
4. Make the dumplings: Cut each ball of pizza dough in half, to form 8 balls in all. On a floured surface, roll each ball into a 5-inch circle. Put a portion of the mashed potatoes in the center of each round, then top with a portion of the mushrooms. Moisten the outer 1/2 inch of the circle with water, and fold the dough into a semicircle. Seal each dumpling by pinching the edge with your fingers. (At this point you can place the dumplings on a floured baking sheet, cover them with plastic wrap, and refrigerate them for up to 24 hours.)
5. Bring a large pot of water to a boil. Gently drop the dumplings into the water, and let them cook in the simmering water for 5 minutes. Remove them with a slotted spoon onto a plate lined with paper towels.
6. Reheat the onions, and add the remaining 2 Tbs. butter. Add the dumplings, and gently toss them in this mixture. Serve 2 dumplings on each plate, hot, with the onions and some of the buttery sauce spooned over them, and, if you like, small dollops of sour cream.
Pizza Dough
2/3 cup lukewarm water
1 pinch sugar
1 1/2 tsp. dry yeast
1 Tbs. olive oil
2 cups unbleached white flour, plus a bit more, as needed
1 tsp. salt
1. To make the dough by hand, stir together 1/3 cup water and the sugar in a large bowl. Sprinkle the yeast over this mixture, and let it stand until it is foamy, about 10 minutes. Stir in the remaining 1/3 cup water, the olive oil, the 2 cups flour, and the salt. Blend with a large spoon until the contents form a dough. Knead the dough on a floured surface, incorporating more flour, if necessary, to keep the dough from sticking. Knead the dough until it is smooth and elastic, about 5 to 10 minutes.
To make the dough in a food processor with a plastic dough blade or in a heavy-duty mixer, proof the yeast as described, but use a small bowl. Then combine the yeast mixture with the olive oil, 2 cups flour, and salt in the food processor or mixer. If you are using a food processor, run it until the mixture forms a ball, adding more water or flour by the Tbs. if they dough is too dry or wet. Process for 15 seconds more. If you are using a mixer, use the hook attachment, and mix the dough on the lowest speed until a ball is formed, adding a bit of water or flour as necessary. Knead the dough in the mixer for 5 minutes.
2. Put the dough into a deep, oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour or until it is doubled in bulk. Punch down the dough, and form it into four balls. Each with make a serving-size pizza.
Eldress Bertha's Applesauce (Cooking Light, October 2008)
This recipe is so easy there is no reason not to make applesauce on a regular basis.
5 1/2 cups chopped peeled Pink lady apple (about 4)
1/2 cup water
1/4 cup sugar
1 1/2 Tbs. fresh lemon juice
1 (2-inch) cinnamon stick
1/4 tsp. salt
dash of almond extract
1. Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until soft. Discard cinnamon stick. Mash with a potato masher to desired consistency. Stir in salt and almond extract.
Tuesday, November 10, 2009
Game Night Munchies
We invited two couples from Adam's soccer team over for a competitive game night of Trivial Pursuit and darts. To get the party started and keep it going, we had to make some amazing little munchies. We needed brain power, right?! We started the night off with a butternut squash dip, meatball (and not-so-meatball) dippers, and baked brie. Then, after some amazing game playing, we finished the night off with chocolate pudding. A pretty good game night (especially in the darts division), if I may say so myself!
Butternut Squash Spread with Pepitas (Cooking Light, September 2007)
This spread isn't my favorite in the world, but it definitely grew on me as I kept eating it, and eating it, and eating it....We served the spread with cucumber spears, red pepper slices, and bread.
1 1/2 cups (1/2-inch) cubed peeled butternut squash (about 1 lbs.)
1 tsp. olive oil
cooking spray
1/2 cup diced onion
1 1/2 tsp. chopped fresh sage (we used dried)
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 garlic cloves, minced
dash of crushed red pepper
1/4 cup chopped sun-dried tomatoes, packed without oil
2 Tbs. unsalted pumpkinseed kernels, toasted
1. Place squash in a medium saucepan; cover with water 2 inches above squash. Bring to a boil; cover, reduce heat, and cook 15 minutes or until tender. Drain.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion to pan; saute 4 minutes or until tender. Add sage and next 4 ingredients; saute 2 minutes. Cool.
3. Place squash, onion mixture, and tomatoes in a food processor; process until smooth. Spoon into a medium bowl; sprinkle with pumpkinseed kernels.
Mini Meatballs with Creamy Dill Dip (Cooking Light, March 2005)
Adam made this recipe exactly, but we adapted it to me by simply making me the dip and using vegan meatballs from Trader Joes. Adam LOVED his meatballs, and I have to say that mine were not too shabby. Yet another item of the night I couldn't stop eating.
Meatballs
1 cup finely chopped onion
3/4 cup dry breadcrumbs
1/2 tsp. kosher salt
1/2 tsp. dill seeds
1/8 tsp. freshly ground black pepper
1 lbs. ground round
1 large egg white, lightly beaten
cooking spray
Dip
2/3 cup fat-free sour cream
1 Tbs. chopped fresh dill
2 tsp. minced garlic
1/4 tsp. kosher salt
1. To prepare meatballs, combine first 7 ingredients in a bowl; shape mixture into 32 (1-inch) meatballs. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of meatballs to pan; cook 8 minutes or until done, browning on all sides. Remove from pan; drain well on paper towels. Repeat procedure with remaining meatballs. Cover and chill.
2. To prepare dip, combine sour cream and remaining 3 ingredients; stir with a whisk. Cover and chill. Serve meatballs with dip.
Baked Brie
This is such an easy and decadent appetizer; it's pretty much our go-to whenever we want something delicious yet simple.
1 sheet puff pastry
1 wheel brie
2-3 Tbs. raspberry jelly or preserves
1 egg, lightly beaten
1. Roll out the puff pastry as much as possible, making sure that it doesn't get too thin. Place the wheel of brie in the middle. Top with the raspberry jelly. Fold the puff pastry over the brie and jelly, making sure that all edges are sealed. Place the puff pastry on a baking sheet, seal side down. Brush the egg on the puff pastry.
2. Bake at 400 for 15-20, or until golden brown.
3. Allow your guests to cut the wheel into wedges. Eat alone or spread on bread.
Bittersweet Chocolate Pudding with Raspberries (Cooking Light, January-February 2006)
This pudding had a slightly odd texture, but that didn't stop me from gobbling it up. Maybe I was really hungry at this party.... Anyway, this pudding is definitely worth trying!
1/2 cup sugar
2 tsp. cornstarch
1 tsp. vanilla extract
dash of salt
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 cup 1% low-fat milk
1/2 cup evaporated fat-free milk
2 oz. bittersweet chocolate, chopped
1/2 cup raspberries
4 tsp. shaved white chocolate
1. Combine first 6 ingredients in a medium bowl; stirring well with a whisk.
2. Combine milks in a medium saucepan; bring to a simmer. Remove from heat; add bittersweet chocolate to pan; stirring until chocolate melts. Gradually stir about one-fourth of hot chocolate mixture into egg mixture; add egg mixture to remaining chocolate mixture in pan, stirring constantly. Cook over medium heat 5 minutes or until mixture is thick and creamy, stirring constantly. Pour into a bowl; cover surface of pudding with plastic wrap. Chill. Top with raspberries and white chocolate.
Wednesday, June 17, 2009
Summer Grillin'
Nothing says summer like burgers, corn, and tomatoes. We found a succulent burger recipe in this month's Food and Wine and decided it was a must-make. This green chile bacon burger with goat cheese was easy to turn vegetarian by simply switching out the beef burger for a pre-made veggie burger. I omitted the bacon all together, but you could certainly use veggie bacon if you wish. The grilled corn with Mango-Habanero butter and simple tomato salad were perfect accomaniments. The tomato salad consisted of sliced tomatoes topped with salt, pepper, and a touch of chili oil. Simply perfect!
Green-Chile Bacon Burgers with Goat Cheese (Food and Wine, July 2009)
8 thick-cut slices of bacon (about 1/2 lbs.)
1/2 cup mango chutney, preferably Major Grey brand
1 poblano chile
vegetable oil, for brushing
4 hamburger buns, split
1 large tomato, cut into 4 thick slices
1 1/2 lbs. ground beef chuck
salt and freshly ground black pepper
3 oz. fresh goat cheese, cut into 4 slices
watercress sprigs or lettuce, for serving
1. Preheat oven to 375. Line a large, rimmed baking sheet with parchment paper. Arrange the bacon slices on the paper and brush both sides liberally with the chutney, leaving any chunks in the jar. Bake the bacon for about 30 minutes, turning once, until caramelized. Transfer the glazed bacon to a rack and let cool.
2. Meanwhile, light a grill or preheat a grill pan. Rub the chile with oil and grill until charred all over, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel the poblano and coarsely chop it.
3. Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds. Brush the tomato slices with oil and grill just until lightly charred, about 1 minute. Place the grilled tomato slices on the bottom half of the buns.
4. Form the beef into four 1-inch-thick patties and brush with oil. Season with salt and pepper and grill over high heat, turning once, until nearly medium-rare, about 6 minutes. T
op with the goat cheese and chopped poblano, close the grill and cook until the cheese is completely melted and the burgers are medium-rare, about 1 minute. Set the burgers on the buns, top with glazed bacon and watercres spigs and serve right away.Grilled Corn with Mango-Habanero Butter (Food and Wine, July 2009)
1 mango, peeled and coarsely chopped
1/4 cup mango nectar [I just used apple juice]
1 Tbs. honey
1/2 habanero chile, seeded [we decided next time we would use a whole one]
1 1/2 stick unsalted butter, softened
2 Tbs. packed cilantro leaves, chopped
1/2 tsp. kosher salt
8 ears of corn
1. In a small saucepan, combine the chopped mango with the mango nectar, honey, and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.
2. Wipe out the food processor. Add the cooled mango puree along with the butter, cilantro leaves and salt and puree utnil smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.
3. Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached [or not]. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
4. Drain the corn but don't pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with mango-habanero butter and serve.
Sunday, May 24, 2009
Memorial Day BBQ
I'm not quite sure how commemorating those who have fought for our country has turned into a weekend of BBQ's, but I do know that it is a good excuse to host a cookout. I will take up any reason to celebrate life, be with friends, and cook a fabulous meal. We ended up making quite a feast with deviled eggs, potato salad, broccoli salad, baked beans, ribs, chicken, and an impressive strawberry cake to finish it all off. Thanks to all of our soldiers who made this cookout possible.
Mexican Slowboats (Vegetarian Planet, Didi Emmons)
A twist on the typical deviled egg, these flew off the plate so fast that I wished I had made more than 6 eggs worth.
6 large eggs
1/2 jalapeno pepper, minced with or without seeds
3 Tbs. mayonnaise
2 Tbs. whole, low-fat, or nonfat sour cream (or more mayonnaise) [we used extra mayo]
2 Tbs. finely chopped chives or scallions
1/2 tsp. ground cumin seeds
grated rind of 1/2 lime
1/2 tsp. salt
fresh-ground black pepper to taste
3 Tbs. chopped cilantro or parsley
1. In a saucepan, bring about 2 quarts water to a simmer. Gently lower the eggs into the simmering water with a large spoon. Simmer the eggs for 12 minutes. Then place the eggs in a large bowl of ice water for 5 minutes.
2. In a medium bowl, combine the jalapeno, mayonniase, sour cream, chives or scallion, cumin, lime rind, salt, pepper, and 2 Tbs. of the cilantro or parsley.
3. Peel the eggs, then carefully cut them in half lengthwise. Add the yolk halves to the sour cream mixture. With a fork, mash the yolks, distributing them throughout the sour cream. Spoon the mixture into the cavities in the the whites. Place the eggs on a platter, and sprinkle them with the remaining cilantro or parsley.
4. You can make these up to 1 day ahead. Store them, covered, in the refrigerator.
Caribbean Sweet-Potato Salad (Vegetarian Planet, Didi Emmons)
This potato salad wasn't quite as flavorful as I would have hoped. Next time I think I would just amp up the dressing to make the potatoes have more of a punch. Still, quite good and worth trying again.
1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn kernels (from about 1 1/2 ears)
1 tsp. Dijon mustard
2 Tbs. lime juice
3 Tbs. chopped cilantro
1 garlic clove, minced
3 Tbs. canola or corn oil
1/2 tsp. salt, or more, to taste
1/4 tsp. fresh-ground black pepper
1 cucumber, peeled, halved lengthwise, and sliced into thin half-rounds
1/2 red onion, sliced thin
1/4 cup finely chopped dry-roasted, unsalted peanuts
1. Put the russet potato pieces into a large saucepan, and cover them with salted water. Bring the potatoes to a boil. Turn the heat down to medium, and simmer the potatoes for 10 minutes. Add the sweet potato pieces, and cook about 15 minutes more. Remove a piece of each potato, and cit it in half to see if it has cooked enough. You should feel a bit of resistance with both potatoes; don't let them cook until they are breaking apart. Once the potatoes are tender, promptly add the corn kernels, and cook another 30 seconds. Quickly drain the vegetables in a colander, and fill the saucepan with cold water. Drop the potatoes and corn into the cold water, and leave them for 5 minutes to stop cooking.
2. In a large bowl, combine the mustard, lime juice, cilantro, and garlic. Stir with a whisk. Slowly add the oil while whisking. Add the salt and pepper.
3. Drain the cooled sweet and white potatoes, and cut them into 1-inch cubes. Add the potatoes, the cucumber, and the red onion to the vinaigrette. Toss well.
Serve the salad at room temperature or chilled. Toss the peanuts in just before serving. Well covered in the refrigerator, this salad keeps for 3 days.
Sweet and Tart Mustrad Dressing (The New Moosewood Cookbook, Mollie Katzen)
I wanted to have a green to balance out all of the carbs and meat of the meal. As I was looking through the salad section of this cookbook, I came across this recipe that suggested serving the dressing over chilled cooked vegetables. I decided a delicious salad of slightly steamed then chilled broccoli would be the perfect thing to balance out the meal.
6 Tbs. olive oil
2 Tbs. Dijon mustard
4 Tbs. red wine vinegar [we used white wine vinegar]
2 tsp. real maple syrup or honey
salt and pepper, to taste
1. Whisk everything together. Cover and chill.
Crockpot Baked Beans (International Vegetarian Union, www.ivu.org/recipes, Alison George)
We recently bought a crockpot and desperately wanted to break it in. What better way than with baked beans. These turned out spectacularly. I can't stop eating them! I don't have a picture of them, but their beauty is not their strong point; taste is.
1.5 pound dried beans (ie pea, navy or great northern) (3 cups)
1 medium onion chopped
1/2 cup ketchup
1/2 cup brown sugar
1 cup water
2 Tbs. dry mustard
2 Tbs. molasses
1 Tbs. salt
1 inch fresh ginger root (minced)
1. Wash and sort beans.
2. Cover with water and bring to a boil. Boil 2 minutes and remove from heat. Let soak 1 hour. Bring to a boil again and then simmer approx 45 min or until cooked but not soft of mushy. Drain beans. Put in crockpot.
3. Mix the rest of ingredients into the beans. Cook on low for 10-12 hours.
Leff's Stout Smoked Ribs (Grilling with Beer, Lucy Saunders)
We didn't follow this recipe perfectly because in order to do so you need to have a charcoal grill. I'm going to write the original recipe in case you want to make these unadulterated. We cooked the ribs by baking them in a 300 degree oven on an aluminum foil covered baking sheet for 2 to 2 1/2 hours and then grilling them to char the outside. The one complaint was that they were a bit salty, but they must have been delicious anyway because people kept going back for seconds, and thirds, and....
1 rack pork ribs
2 Tbs. kosher salt
1 Tbs. cayenne pepper
1 Tbs. ground black pepper
2 Tbs. dark brown sugar
24 oz. stout
2 to 4 whole dried chiles (try mixing pasilla, aji limones, de Arbol, and chipotles)
2 cups apple cider
1/4 to 1/2 cup soy sauce, to taste
1 quart apple juice
1/2 cup calvados (apple brandy)
1 small can (5 oz.) tomato paste
2 Tbs. chipotles en adobo
Mesquite charcoal and apple wood smoking chips (about 2 cups)
disposable aluminum baking pan (8x6x1 1/2-inches)
1. Remove membrane from ribs. Mix kosher sald, cayenne pepper, ground black pepper, and brown sugar. Rub pork ribs with mixture and place in large glass or stainless steel bowl. Set aside at room temperature for 30 minutes to dry.
2. Mix stout, chiles, cider, and soy sauce. Pour over ribs, cover and chill overnight, or at least 4 hours.
3. Soak apple wood chips in apple juice and calvados. Allow to soak for same amount of time as ribs (minimum 4 hours, overnight is best).
4. Remove pork from refrigerator and let sit for 1 to 2 hours while preparing fire. Prepare a charcoal fire: when coals ash over, separate coals (using small garden hoe or long-handled offset spatula) into 2 piles, each pushed to one side of bottom of grill, with room for pan pan in between. (Note: Don't try to start with 2 separate piles and try to light them separately--they'll never ash over at an even rate.)
5. Drain apple-calvados mixture from wood chips into a pitcher or bowl with spout. Reserve soaking liquid. Drain stout mixture from ribs, and transfer to a medium saucepan. Set aside.
6. Position baking pan squarely in between hot coals. Immediately pour in soaking liquid from apple wook chips. Sprinkle chips evenly over both piles of coals, then place the grilling rack on grill top.
7. Place ribs on grill grate, directly over baking pan so fat drips into pan. Allow a few minutes for wood chips to start smoking, then close grill cover and open vents.
8. Ribs will take about 2 hours to cook. Lid may need to be removed every 30 minutes to allow coals to start smoking again if fire starts dying down. Turn ribs every 30 minutes. While ribs are cooking, heat marinade in shallow pan over medium heat. When the mixture comes to a boil, stir in tomato paste. Reduce heat and simmer until thickened. Add chipotles en adobo. This will be table sauce for ribs. Ribs are done when tender; serve with sauce.
Mexican Dark Lager Mole (Grilling with Beer, Lucy Saunders)
Adam butterflied a whole chicken and then grilled it, coating it with this mole sauce. We have a ton of mole left over. It's quite delicious, but I wish it were a bit more flavorful. I think I would add some more heat to it for an extra kick.
2 Tbs. peanut oil
1 onion, chopped (6 oz.)
2 pasilla chiles, chopped and seeds reserved
2 cloves garlic, peeled and smashed
2 Tbs. paprika
1/4 cup grated bittersweet chocolate
1 can (15 oz.) fire-roasted tomatoes with chiles
1 Tbs. ancho chile powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
pinch cinnamon
12 oz. Mexican dark lager
1/3 cup sesame or pumpkin seeds
1 Tbs. canola oil
salt and black pepper to taste
1. Place peanut oil, onion, and pasilla chiles in large deep skillet and cook and stir over medium heat 1 minute. Add garlic, paprika and chocolate. Cook and stir until onions are tender, about 3 more minutes. Place in blender and add tomatoes, chile powder, cumin, oregano, coriander, and cinnamon. Cover and pulse on HIGH until mixed and chiles are finely chopped. Add lager to reach desired consistency, about 10 to 12 oz. Return to saucepan.
2. In a small saucepan over low heat, toast sesame or pumpkin seeds with the reserved pasilla chile seeds; add just enough canola oil to keep seeds from sticking. When golden, stir seeds into simmering mole sauce. Taste and adjust seasonings. Simmer until thickened. Brush on grilled chicken or pork.
Strawberry Layer Cake (Cooking Light, May 2009)
We were originally drawn to this cake because it reminds us of the top layer of our wedding cake. Cute, huh? It looks really impressive and tastes wonderfully strawberry-y. It was a bit a dense, and I'm not quite sure what went wrong to make that happen. Also, Adam changed up the icing by doubling the cream cheese and cutting back on the powdered sugar by a little less than a cup. All in all, a delicious way to end the evening.
1. Preheat oven to 350.
2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. Weigh or lightly spoon flour into dry measuring; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginnning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.
Mexican Slowboats (Vegetarian Planet, Didi Emmons)
A twist on the typical deviled egg, these flew off the plate so fast that I wished I had made more than 6 eggs worth.
6 large eggs
1/2 jalapeno pepper, minced with or without seeds
3 Tbs. mayonnaise
2 Tbs. whole, low-fat, or nonfat sour cream (or more mayonnaise) [we used extra mayo]
2 Tbs. finely chopped chives or scallions
1/2 tsp. ground cumin seeds
grated rind of 1/2 lime
1/2 tsp. salt
fresh-ground black pepper to taste
3 Tbs. chopped cilantro or parsley
1. In a saucepan, bring about 2 quarts water to a simmer. Gently lower the eggs into the simmering water with a large spoon. Simmer the eggs for 12 minutes. Then place the eggs in a large bowl of ice water for 5 minutes.
2. In a medium bowl, combine the jalapeno, mayonniase, sour cream, chives or scallion, cumin, lime rind, salt, pepper, and 2 Tbs. of the cilantro or parsley.
3. Peel the eggs, then carefully cut them in half lengthwise. Add the yolk halves to the sour cream mixture. With a fork, mash the yolks, distributing them throughout the sour cream. Spoon the mixture into the cavities in the the whites. Place the eggs on a platter, and sprinkle them with the remaining cilantro or parsley.
4. You can make these up to 1 day ahead. Store them, covered, in the refrigerator.
Caribbean Sweet-Potato Salad (Vegetarian Planet, Didi Emmons)
This potato salad wasn't quite as flavorful as I would have hoped. Next time I think I would just amp up the dressing to make the potatoes have more of a punch. Still, quite good and worth trying again.
1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn kernels (from about 1 1/2 ears)
1 tsp. Dijon mustard
2 Tbs. lime juice
3 Tbs. chopped cilantro
1 garlic clove, minced
3 Tbs. canola or corn oil
1/2 tsp. salt, or more, to taste
1/4 tsp. fresh-ground black pepper
1 cucumber, peeled, halved lengthwise, and sliced into thin half-rounds
1/2 red onion, sliced thin
1/4 cup finely chopped dry-roasted, unsalted peanuts
1. Put the russet potato pieces into a large saucepan, and cover them with salted water. Bring the potatoes to a boil. Turn the heat down to medium, and simmer the potatoes for 10 minutes. Add the sweet potato pieces, and cook about 15 minutes more. Remove a piece of each potato, and cit it in half to see if it has cooked enough. You should feel a bit of resistance with both potatoes; don't let them cook until they are breaking apart. Once the potatoes are tender, promptly add the corn kernels, and cook another 30 seconds. Quickly drain the vegetables in a colander, and fill the saucepan with cold water. Drop the potatoes and corn into the cold water, and leave them for 5 minutes to stop cooking.
2. In a large bowl, combine the mustard, lime juice, cilantro, and garlic. Stir with a whisk. Slowly add the oil while whisking. Add the salt and pepper.
3. Drain the cooled sweet and white potatoes, and cut them into 1-inch cubes. Add the potatoes, the cucumber, and the red onion to the vinaigrette. Toss well.
Serve the salad at room temperature or chilled. Toss the peanuts in just before serving. Well covered in the refrigerator, this salad keeps for 3 days.
Sweet and Tart Mustrad Dressing (The New Moosewood Cookbook, Mollie Katzen)
I wanted to have a green to balance out all of the carbs and meat of the meal. As I was looking through the salad section of this cookbook, I came across this recipe that suggested serving the dressing over chilled cooked vegetables. I decided a delicious salad of slightly steamed then chilled broccoli would be the perfect thing to balance out the meal.
6 Tbs. olive oil
2 Tbs. Dijon mustard
4 Tbs. red wine vinegar [we used white wine vinegar]
2 tsp. real maple syrup or honey
salt and pepper, to taste
1. Whisk everything together. Cover and chill.
Crockpot Baked Beans (International Vegetarian Union, www.ivu.org/recipes, Alison George)
We recently bought a crockpot and desperately wanted to break it in. What better way than with baked beans. These turned out spectacularly. I can't stop eating them! I don't have a picture of them, but their beauty is not their strong point; taste is.
1.5 pound dried beans (ie pea, navy or great northern) (3 cups)
1 medium onion chopped
1/2 cup ketchup
1/2 cup brown sugar
1 cup water
2 Tbs. dry mustard
2 Tbs. molasses
1 Tbs. salt
1 inch fresh ginger root (minced)
1. Wash and sort beans.
2. Cover with water and bring to a boil. Boil 2 minutes and remove from heat. Let soak 1 hour. Bring to a boil again and then simmer approx 45 min or until cooked but not soft of mushy. Drain beans. Put in crockpot.
3. Mix the rest of ingredients into the beans. Cook on low for 10-12 hours.
Leff's Stout Smoked Ribs (Grilling with Beer, Lucy Saunders)
We didn't follow this recipe perfectly because in order to do so you need to have a charcoal grill. I'm going to write the original recipe in case you want to make these unadulterated. We cooked the ribs by baking them in a 300 degree oven on an aluminum foil covered baking sheet for 2 to 2 1/2 hours and then grilling them to char the outside. The one complaint was that they were a bit salty, but they must have been delicious anyway because people kept going back for seconds, and thirds, and....
1 rack pork ribs
2 Tbs. kosher salt
1 Tbs. cayenne pepper
1 Tbs. ground black pepper
2 Tbs. dark brown sugar
24 oz. stout
2 to 4 whole dried chiles (try mixing pasilla, aji limones, de Arbol, and chipotles)
2 cups apple cider
1/4 to 1/2 cup soy sauce, to taste
1 quart apple juice
1/2 cup calvados (apple brandy)
1 small can (5 oz.) tomato paste
2 Tbs. chipotles en adobo
Mesquite charcoal and apple wood smoking chips (about 2 cups)
disposable aluminum baking pan (8x6x1 1/2-inches)
1. Remove membrane from ribs. Mix kosher sald, cayenne pepper, ground black pepper, and brown sugar. Rub pork ribs with mixture and place in large glass or stainless steel bowl. Set aside at room temperature for 30 minutes to dry.
2. Mix stout, chiles, cider, and soy sauce. Pour over ribs, cover and chill overnight, or at least 4 hours.
3. Soak apple wood chips in apple juice and calvados. Allow to soak for same amount of time as ribs (minimum 4 hours, overnight is best).
4. Remove pork from refrigerator and let sit for 1 to 2 hours while preparing fire. Prepare a charcoal fire: when coals ash over, separate coals (using small garden hoe or long-handled offset spatula) into 2 piles, each pushed to one side of bottom of grill, with room for pan pan in between. (Note: Don't try to start with 2 separate piles and try to light them separately--they'll never ash over at an even rate.)
5. Drain apple-calvados mixture from wood chips into a pitcher or bowl with spout. Reserve soaking liquid. Drain stout mixture from ribs, and transfer to a medium saucepan. Set aside.
6. Position baking pan squarely in between hot coals. Immediately pour in soaking liquid from apple wook chips. Sprinkle chips evenly over both piles of coals, then place the grilling rack on grill top.
7. Place ribs on grill grate, directly over baking pan so fat drips into pan. Allow a few minutes for wood chips to start smoking, then close grill cover and open vents.
8. Ribs will take about 2 hours to cook. Lid may need to be removed every 30 minutes to allow coals to start smoking again if fire starts dying down. Turn ribs every 30 minutes. While ribs are cooking, heat marinade in shallow pan over medium heat. When the mixture comes to a boil, stir in tomato paste. Reduce heat and simmer until thickened. Add chipotles en adobo. This will be table sauce for ribs. Ribs are done when tender; serve with sauce.
Mexican Dark Lager Mole (Grilling with Beer, Lucy Saunders)
Adam butterflied a whole chicken and then grilled it, coating it with this mole sauce. We have a ton of mole left over. It's quite delicious, but I wish it were a bit more flavorful. I think I would add some more heat to it for an extra kick.
2 Tbs. peanut oil
1 onion, chopped (6 oz.)
2 pasilla chiles, chopped and seeds reserved
2 cloves garlic, peeled and smashed
2 Tbs. paprika
1/4 cup grated bittersweet chocolate
1 can (15 oz.) fire-roasted tomatoes with chiles
1 Tbs. ancho chile powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
pinch cinnamon
12 oz. Mexican dark lager
1/3 cup sesame or pumpkin seeds
1 Tbs. canola oil
salt and black pepper to taste
1. Place peanut oil, onion, and pasilla chiles in large deep skillet and cook and stir over medium heat 1 minute. Add garlic, paprika and chocolate. Cook and stir until onions are tender, about 3 more minutes. Place in blender and add tomatoes, chile powder, cumin, oregano, coriander, and cinnamon. Cover and pulse on HIGH until mixed and chiles are finely chopped. Add lager to reach desired consistency, about 10 to 12 oz. Return to saucepan.
2. In a small saucepan over low heat, toast sesame or pumpkin seeds with the reserved pasilla chile seeds; add just enough canola oil to keep seeds from sticking. When golden, stir seeds into simmering mole sauce. Taste and adjust seasonings. Simmer until thickened. Brush on grilled chicken or pork.
Strawberry Layer Cake (Cooking Light, May 2009)
We were originally drawn to this cake because it reminds us of the top layer of our wedding cake. Cute, huh? It looks really impressive and tastes wonderfully strawberry-y. It was a bit a dense, and I'm not quite sure what went wrong to make that happen. Also, Adam changed up the icing by doubling the cream cheese and cutting back on the powdered sugar by a little less than a cup. All in all, a delicious way to end the evening.
1. Preheat oven to 350.
2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. Weigh or lightly spoon flour into dry measuring; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginnning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.
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