Archive for March, 2009

Saute of Bell Pepper, Zucchini and Grape Tomatoes

March 30, 2009 at 6:36 pm · Filed under Vegetable Recipes ·Tagged , , ,

A quick saute keeps them crisp-tender.

A quick saute keeps them crisp-tender.

I would call this the easiest side dish you’ll ever make.  And, with great-tasting summer produce right around the corner at your local grocery store or farm stand, it’s going to taste even better.  Even my husband who is a tough critic of veggie side dishes enjoyed this one.

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Veggies are ready to go into the pan.

 Ingredients

1 tbsp good quality olive oil

3tbsp red onion, small chop

1 cup grape tomatoes

1 cup zucchini (cut them length-wise and then length-wise again; cut into 1/2-inch thick slices)

1 cup orange, red or yellow bell pepper, cut into 1-inch pieces

Kosher salt and fresh ground black pepper to taste

 

Method

Heat olive oil in large skillet/saute pan over medium-high heat.   Add onions and sweat (no color) stirring constantly.  Add remaining veggies, season with salt and pepper and saute for 6 minutes or until veggies are crisp-tender.

4 servings

Note:  This is delicious warmed up the next morning and served over scrambled eggs.

 

 

 
 
 
 
 

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My Top 5 “Go To” Dinners

March 28, 2009 at 6:00 pm · Filed under Uncategorized ·Tagged ,

Here’s what I’m thinking about right now:  What are the dinners that are in my monthly rotation and that my family looks forward to (the small humans too)?  These are the “go to” dishes that I can make with my eyes closed, not too much thinking and turn out perfectly every time.  In other words, not even interruptions of “Mom, can I have another snack, please?” will slow me down!

Here they are:

Pasta with Tomato-Basil or Marinara Sauce (the favorite by far)

Meatloaf (turkey or the triple threat: beef, pork and veal)

Breaded Chicken Tenders and sauces for dipping

An Egg Dish (scrambled, fritatta, or fried and placed atop a potato hash)

Pork Tenderloin or Pot Roast

Worthy runner up:  fresh veggie soup with macaroni  or tiny meatballs

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Tomato-Basil Sauce: Simple to Prepare

March 28, 2009 at 1:24 pm · Filed under Uncategorized ·Tagged , , , , , ,

Going off of the theme of saving time (see my last post on grocery shopping/meal planning) and yes, unpacking just a few more moving boxes, I was thinking of what would be a simple dish to prepare, is relatively inexpensive, something the kids will eat (this is key) and is freezable:  I came up with tomato-basil sauce.

Now, I am half sicilian and I definatley don’t want to get any “nasty-grams” from full Italians on this one, but I am going to call my sauce tomato-basil because of the addition of fresh basil leaves.  Typically, if I make it’s close relative “marinara sauce,” I leave out the fresh basil and just focus on the tomatoes, garlic, parsley and salt/pepper.  I also add in a battuto, which is Italian meaning “to beat,” however, for sauce purposes it translates into mincing the ingredients.  The battuto for my marinara is minced celery, carrot and onion.

Tonight I also threw together parmesan cheese toasts.  These are perfect for using up left-over French bread from a day or two ago.  Just heat your oven to 350 degrees.  Slice French bread 1-inch thick.  Slather softened unsalted butter onto each slice.  Sprinkle with fresh grated Parmagiano-Reggiano cheese.  Toast on baking sheet in oven until edges of bread are light, golden brown.   You could choose to make these into garlic-cheese toasts with a sprinkle of garlic powder from your spice cabinet. 

Recipe for Tomato-Basil Sauce follows below the photos.

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Tomato-Basil Sauce

Ingredients

2 tbsp extra-virgin olive oil

3 garlic cloves, minced

1 28 oz can crushed tomatoes

1/2 tsp sugar (you can certainly leave this out)

Kosher salt and freshly ground black pepper

8 basil leaves, chopped

2 tbsp flat leaf parsley, chopped

Method

Heat a olive oil in large saute pan over medium heat.  When oil is ready add onions and stir until they are soft (about 3-4 minutes).  Add garlic and stir constantly until soft (about 1-2 minutes), being careful not to burn or it will become bitter.  Add crushed tomatoes, salt and pepper and sugar (if using) and stir.  Lower heat and simmer gently for 10 minutes.  Stir in chopped basil and parsley.  Taste sauce again.  Adjust seasonings if needed. 

Yield:  3 cups

Note:  Most personal chefs are experts at freezing the items they prepare for their clients.  Sauces, especially those that are tomato-based are easy to freeze at home.  Simply cool the sauce using an ice-water bath (stirring constantly will help to speed the process) .  Transfer the sauce into freezer safe containers and label with the contents and date.  I generally recommend using a frozen sauce within three months of preparation.  You can divide this sauce into 3 containers with 1 cup each.  To defrost, place container into refrigerator and defrost overnight.

Time-Saving Note:  Tomato-Basil Sauce is terrific over pasta of course, but you can use it to top chicken breasts, mix in sauteed vegetables for a variation, or add some of the sauce into broth to flavor soups.

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This Week’s Dinner Menu – saving money by having a plan

March 27, 2009 at 6:23 pm · Filed under Weekly Dinner Menu

Beef Stroganoff on a Bed of Tri-Color Pasta

Beef Stroganoff on a Bed of Tri-Color Pasta

Since settling into a new home or apartment always takes time (and truthfully, I’m at the six-week mark for our new home) I want to minimize time spent with weekly chores so I can finish up those last few boxes and get them out of our house.  Part of my weekly mantra is keeping grocery trips to once a week.   Monday is shopping day for me and it’s when I pick up the staples:  milk, eggs or fresh fruits and veggies and then work off of my weekly menu to pick up poultry, meat or other ingredients to create our dinners. 

I’ve heard it over and over again on the morning news programs and in magazines that one step we can all take to save money each month is to work off of a list and try not to deviate from it.  I know, it’s easier said than done especially if your tummy is grumbling while you’re shopping.  Of course there are other ways the experts have been sharing with us like clipping coupons, using loyaly cards, signing up for deals at coupon mom (featured on Oprah) and checking your local grocery store’s weekly ad.

Here is the dinner menu I’ve planned for this week.  I’ll be posting the recipes with photos over the next several days, so you can following along or try out the menu next week for your family.

Chicken with Mediterranian Salsa and Salad of Mixed Greens and Lemon Vinaigrette

Rye-Breaded Pork Chops and Homestyle Baked Beans

Beef Stroganoff on a Bed of Tri-Color Pasta and Herbed Green Beans

Scrambled Eggs with Parmagiano-Reggiano, Maple Glazed Bacon and Sliced Melon with Citrus-Honey Dressing

Pasta with Marinara Sauce and Beef Meatballs

Sloppy Joes on Whole Wheat Buns and Steak Fries

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Rye-Breaded Pork Chops (so easy)

March 25, 2009 at 2:28 pm · Filed under Uncategorized ·Tagged , , ,

rye-breaded pork chops

rye-breaded pork chops

Who can resist “buy one get one free?”  OK, most of us can’t especially in the grocery store.  This leads me to a shopping trip to my local Lowes Foods store where I got to browse through a Vogue magazine at the check-out stand since I was by myself.  A treat!

In the bakery section they had the “buy one get one free” offer for fresh loaves of Rye bread.  We don’t usually stock Rye bread in our household, but I though I’d take advantage of the offer.  Why not?

Tonight’s dinner will feature pan-fried center cut pork chops with freshly made rye bread crumbs.  I’ll serve them alongside some good quality mustard, which will go over pretty well with my husband.  This is a super simple recipe – just a few ingredients and a quick meal is on the table in no time.

Ingredients

1 1/2 lbs center cut pork chops (I used thin sliced)

Kosher salt and freshly ground black pepper

1 large egg, beaten

1 1/2 cups fresh rye bread crumbs (I used 4 slices)

2 tbsp vegetable oil

Method

Tear rye bread into large pieces and pulse inside food processor until reduced to crumbs.  Place into shallow bowl.

Season chops with salt and pepper on both sides.

Set up your assembly line of the seasoned chops, beaten egg and then the bread crumbs.  Working one chop at a time, dip into beaten egg and then into rye bread crumbs (pressing gently to adhere).  Set aside onto a plate or platter.

Heat a tbsp of oil over medium heat in a 12-inch skillet.  When oil is hot, cook 3-4 of the chops at a time for 3 minutes each side.  Transfer to a clean platter. 

Use paper towel to clean skillet of any crumbs.  Add remaining 1 tbsp oil to skillet and fry remaining chops.

Serves 4

Note:  My kids are not super-fans of mustard (like their Mom) so they dipped their pork chops into apple sauce.

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Mustard and Garlic Roasted Potatoes

March 22, 2009 at 8:43 pm · Filed under Vegetable Recipes ·Tagged , , , ,

Ready to go into the oven.

Ready to go into the oven.

My husband and kids are out front riding bikes and scooters and I’m in the kitchen juicing lemons.  It’s a beautiful day here and I’m looking to make a quick & simple dinner of pork chops with mustard roasted potatoes.

 Two of my favorite ingredients have to be garlic and fresh lemons.  I always have a big bowl of lemons ready to go in my kitchen so I can add juice or zest to something I’m making.  Usually, I pull from my pantry to make side dishes or to make an entree and these potatoes are no exception.  I’m using a wonderful stone ground mustard from the pantry but you can use any good Dijon mustard you may have on hand.

Speaking of the pantry…be sure to dig out any of those specialty condiments you received in last year’s Christmas foodie basket.  You know, the one that had the miniscule package of sesame seed crackers in it?!  More often than not there is a jar of flavored mustard in there that you haven’t used yet.  And, if you’ve got spare time today,  there are some interesting books on Amazon on making your own mustard and using various types of mustard in different recipes.    My favorite is the one by Michele Anna Jordan called:  The Good Cook’s Book of Mustard:  With More Than 100 Recipes.  Definately a “spare time”  pursuit.

Mustard-Garlic Roasted Potatoes

Ingredients

1 1/2 lbs red-skinned potatoes (fingerlings would work well too)

Non-stick vegetable spray

1/2 cup stone-ground mustard (Dijon would do nicely)

2 tbsp extra-virgin olive oil

2 tbsp unsalted butter, melted

3 tbsp fresh lemon juice

3 garlic cloves, finely minced

2 tsp finely grated lemon zest

Kosher salt and freshly ground black pepper

Method

Pre-heat oven to 425 degrees.  Spray roasting pan with non-stick spray.  Set aside.

Cut potatoes into wedges.  Whisk together next 6 ingredients in medium-sized bowl.  Add potato wedges to bowl.  Season with Kosher salt and black pepper.

Spread potatoes on roasting pan in single layer.  Place potatoes on rack in upper third of oven.  Roast for 25-30 minutes or until crust forms on the outside of the potato and they are fork-tender.  Carefully watch potatoes to be sure mustard “vinaigrette” does not burn.

Note:  These are lovely served cold the next day atop salad greens.

4 side dish servings

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Meat Loaf

March 9, 2009 at 11:14 pm · Filed under Beef ·Tagged , , , , , ,

Lately my husband has made a few requests for dinners.  This doesn’t happen too often and just when I think he’s going to request something new or interesting, he hits me with an old standby:  meat loaf.  Now, I’m a meatloaf fan myself but we still have some trouble talking our kids into enjoying it for dinner so we generally prepare ourselves for the moans and groans, as well as my favorite:  “…but I’ve tried it and I don’t like it.”  Oh well.

Certain things just work well in a meatloaf:  lean, ground beef, not too much filler, good seasoning and a traditional glaze on top with ketchup.  So here is a version I made earlier today to serve at tonight’s dinner.    And, as my husband left with my oldest to attend a Cub Scout meeting, he said:  “That was a good dinner.”  I guess those old standby’s will always have a place in my monthly rotation.

In this recipe I’m using portabello (or portabella, depending on marketing) which are basically crimini mushrooms that are all grown up.  Once they get to 4-6 inches (cap size) they get a new name:  portabello!  You can easily substitute cremini or any other mushroom for that matter into this recipe.  I already had baby portabellos on hand, so that’s what I used.  You can read a lot about  the various varieties at the Mushroom Council and find some great recipes as well.

Sliced and ready to serve.
Sliced and ready to serve.

Meat Loaf

 
Ingredients
 
2 tbsp extra virgin olive oil
1/2 sweet onion, minced (I mince it because of the kiddos but you can certainly do a dice or small chop)
1 cup portabello (or Baby Portabellas) mushrooms, chopped
2 garlic cloves, minced
1 small bay leaf
1 tsp dried thyme
Kosher salt and fresh ground, black pepper
3 tbsp flat leaf parsley, chopped
2 lbs lean, ground beef
2 large eggs, lightly beaten
1 1/2 cup dry, plain bread crumbs (or fresh breadcrumbs made from day-old French bread)
1 1/2 cups ketchup, divided
2 tsp Worcestershire sauce
2 tbsp light brown sugar
 
Method
 Pre-heat oven to 350 degrees.  Spray baking sheet very lightly with oil. 
 
In a large skillet, heat olive oil over medium heat.  When hot, add onion and saute for 3 minutes or until onions are translucent.  Add mushrooms, bay leaf and thyme.  Season with Kosher salt and black pepper.  Saute for 5 minutes.   Add minced garlic and stirring constantly, saute for 2 more minutes.  Remove from heat, discard bay leaf and stir in chopped parsley.  Remove vegetable mixture to medium mixing bowl to cool.
 
In a large mixing bowl, combine the ground beef, eggs, bread crumbs, 3/4 cup ketchup, Worcestershire sauce and cooled vegetable mixture.  Mix with hands just until combined.  Do not overmix.
 
Place mixture onto center of prepared baking sheet creating a “loaf” shape.    There should be approximately 1-2 inches of space around the meat loaf from its edge to the edge of the baking sheet.  In a small mixing bowl, combine remaining ketchup with brown sugar.   Spread atop meat loaf and  place in center of oven.
 
Let finished meat loaf stand for 15 minutes before slicing and serving.
 
6 servings

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Feeling Nostalgic

March 5, 2009 at 1:36 pm · Filed under Beef ·Tagged , , ,

cookies-stew-chicken-006It snowed here in my new town this week (Monday actually) and I was feeling nostalgic for the my childhood on Long Island in the 70’s:  snow on the ground, sledding (my kids used a Boogie Board because they’re California kids) and something cooking all day in the kitchen for that night’s dinner.  My parents made a lot of the cuisine of the 70’s including stews, veal, casseroles, meatloaf and many of my mother’s Italian specialties.  My Dad loved a good slow cooker meal and beef stew was one of his favorites. 

 I created this particular recipe for the cooktop and it’s quite simple.  Incidentally, my local grocer had stew meat on sale so I added it to my menu when I went shopping last Sunday. 

Beef Stew with Baby Portabellas

Ingredients

1 1/2 lbs lean beef stew meat, cut into 1-inch cubes

2 tbsp all-purpose flour

Kosher salt & freshly ground black pepper

1 tbsp vegetable oil

2 medium onions, cut in half and then sliced thinly

2 cups sliced portabellas ( found these at Trader Joes)

3 cloves garlic, finely minced

3/4 cup good quality dry, red wine

2 tbsp tomato paste (I used Amore brand found at Amazon)

2 cups reduced-sodium beef broth

4 cups peel carrots, cut into 1/4 -inch diagonal slices

2 medium Russet potatoes, cut into 1/2-inch slices

1 cup celery, cut into 1-inch diagonal slices

1 tbsp flour (whisked into 1 tbsp broth from stew)

1/4 cup flat leaf parsley, chopped

Method

Place flour into zip-top bag.  Season with salt and pepper (no measurement needed here).  Mix flour with seasonings.  Add beef stew meat in batches and coat with seasoned flour.  Heat large heavy-bottomed stock pot over medium-high heat.  Add beef in batches (do not crowd pot) and saute until browned.  Place browned beef onto plate.

Add onions and mushrooms to pot; saute for 6 minutes or until onions are translucent.  Add garlic and saute for 1 minute more (be careful not to burn garlic).  Pour off fat from stock pot.  Add red wine and cook for 2 minutes.  Add beef, tomato paste and beef broth.  Add enough water to cover and bring to a boil.  Reduce heat to low and cover.  Simmer until beef is tender, about 1 1/4 hours.

Add carrots, potatoes and celery.  Cover pot partially with lid.  Simmer for 20 minutes or until carrots and potatoes are cooked and tender.

Uncover pot and stir in flour/broth mxture.  Increase heat and bring stew to a boil for 1 minute.  Adjust seasonings if necessary before serving. 

Serve in individual bowls and sprinkle with chopped parsley.

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when in doubt…bake

March 2, 2009 at 2:18 pm · Filed under Baking ·Tagged , ,

 
Granny Smith apples and walnuts
Granny Smith apples and walnuts

It’s 35 degrees out and raining in Apex, NC (my new stomping grounds).  To say it’s not stopped raining in a couple of days is a pretty fair description, especially for one who leans toward exaggeration.  My husband took the boys to the movies this afternoon and I thought it might be nice to do some baking.  When it’s 35 degrees and hailing/raining there aren’t a lot of options (laundry can wait).

Combining butter, oil, sugars and vanilla.

Combining butter, oil, sugars and vanilla.

 This recipe will give you that wonderful apple pie smell without having to make your own pie crust (definately a plus).  And, bonus, quick breads are great to whip on on a weekend and then take a slice with you to work or as an after-school snack with a glass of milk.  There are so many options out there but I love apples and this one has become a new favorite.

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The ruling is in:  my husband loved it (he ate a third of one loaf)  and the boys said it smelled good, but they weren’t interested in eating it.  It took only minutes to put together and about 15 minutes to gather up the ingredients and measure them out.  If you have a rainy day this could be just the ticket.

Apple-Walnut Bread

Ingredients

3 cups flour

1 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1 tsp salt

1/2 cup vegetable oil

1/2 cup unsalted butter, room temperature

3 eggs

1 cup sugar

1 cup brown sugar, packed

1 tsp vanilla

3/4 cup chopped walnuts, toasted

4 cups peeled firm apples (such as Granny Smith), medium chop

Method

Pre-heat oven to 350 degrees F.  Grease one large and one small loaf pan.  Set aside.

Whisk together first five ingredients in medium-sized mixing bowl.  In the bowl of a stand mixer, mix oil and butter on medium-low speed.  Add eggs one at a time until just incorporated.  Add vanilla.  Slowly add dry ingredients.   On “stir” setting, add walnuts and apples.

Evenly distribute batter between large and small loaf pans.  Bake small loaf pan for 45 minutes or until cake tester inserted into center comes out clean.  Bake large loaf pan for 1 hour 5 minutes or until cake tester inserted into center comes out clean.

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4 Steps to Clean Your Wooden Cutting Board

March 1, 2009 at 3:44 pm · Filed under Uncategorized ·Tagged , ,

corn-muffins-cutting-board-0051Most cutting boards are a significant investment at places like Williams-Sonoma  and Sur La Table, so why not take care of them?  There are actually a few things the home cook should be doing to clean and care for a wooden cutting board that will help  prevent foodborne illness and prolong the life of the cutting board. 

Wooden boards can be made out of acacia, walnut, maple and bamboo – to name a few.  For a good understanding of how bamboo boards are put together you can check out The Cutting Board Company  which primarily serves the restaurant industry and wholesale distributors, but also the home cook.

Cleaning Your Wooden Cutting Board

  • Thoroughly clean board with hot, soapy water.
  • Pat dry with a clean paper towel.
  • Store clean, dry board upright when not in use.
  • Apply a USP-grade mineral oil (tasteless & odorless) once per month with a soft, dry cloth in the direction of the grain.  Allow to soak in for 2-3 minutes.  Remove excess with a clean, dry cloth.

And, to prevent your wooden cutting board from warping, cracking or splitting:

  • Do not immerse in water or any period of time.
  • Do not place in the diswasher.

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