Saturday, August 09, 2008
Summer BBQ
We had a housewarming party at our new place and took full advantage of the backyard and the grill it came with.
Sliders
Giao made these delicious sliders using a technique he learned from Alton Brown of the Food Network. Basically, he rolled out the meat in a large baking sheet until it was about 1/4 inch thick, then he seasoned the meat in a single layer with salt, pepper and garlic powder. Finally, he folded the meat over on itself. Then we cut the sheet of perfectly seasoned meat into even squares with a pizza cutter. The sliders were very, very good. They were juicy and they were perfectly seasoned in every bite. For buns, we simply used Costco dinner rolls.
Black Bean Salad
This was a nice side for our meaty sliders.
-2 cans corn, drained
-2 cans black beans, drained and rinsed
-10 tomatos, diced
-4 large Armenian cucumbers, peeled and sliced
-olive oil
-lime juice
-salt and pepper
Combine the olive oil, lime juice, salt and pepper together to form a dressing in whatever proportions you like (if you have too much, just save it for another salad). Combine all of the ingredients and dress with the dressing. Give the salad and hour for 2 for the flavors to meld. This is best served at room temperature.
Red Cabbage and Carrot Slaw
A tasty, non-mayo-y, slaw.
Sliders
Giao made these delicious sliders using a technique he learned from Alton Brown of the Food Network. Basically, he rolled out the meat in a large baking sheet until it was about 1/4 inch thick, then he seasoned the meat in a single layer with salt, pepper and garlic powder. Finally, he folded the meat over on itself. Then we cut the sheet of perfectly seasoned meat into even squares with a pizza cutter. The sliders were very, very good. They were juicy and they were perfectly seasoned in every bite. For buns, we simply used Costco dinner rolls.
Black Bean Salad
This was a nice side for our meaty sliders.
-2 cans corn, drained
-2 cans black beans, drained and rinsed
-10 tomatos, diced
-4 large Armenian cucumbers, peeled and sliced
-olive oil
-lime juice
-salt and pepper
Combine the olive oil, lime juice, salt and pepper together to form a dressing in whatever proportions you like (if you have too much, just save it for another salad). Combine all of the ingredients and dress with the dressing. Give the salad and hour for 2 for the flavors to meld. This is best served at room temperature.
Red Cabbage and Carrot Slaw
A tasty, non-mayo-y, slaw.
-1 head red cabbage, shredded
-2 carrots, peeled and shredded
-3/4 cup apple cider vinegar
-1/4 cup agave nectar
-1 ts salt
-1 ts celery salt
-1 ts pepper
Combine all of the ingredients except the cabbage and carrots and stir to make a dressing. Pour the dressing over the other ingredients and let sit for an hour or two before serving. Best served at room temperature.
-2 carrots, peeled and shredded
-3/4 cup apple cider vinegar
-1/4 cup agave nectar
-1 ts salt
-1 ts celery salt
-1 ts pepper
Combine all of the ingredients except the cabbage and carrots and stir to make a dressing. Pour the dressing over the other ingredients and let sit for an hour or two before serving. Best served at room temperature.
Labels: black beans, burger, cabbage, carrot, corn, cucumber, homemade, salad, tomatos
Monday, August 04, 2008
Ribs and Salad
Another simple, summer, weeknight meal.
Chili Rubbed Baby Back Ribs
We make these in our beloved Ron Popiel "Set It and Forget It" Rotisserie Grill. Click here for the recipe.
Cucumber, Tomato and Avocado Salad
This hearty, no-lettuce salad was dressed with the juice of 1 lime, a touch of olive oil, salt and pepper. It was a very good salad.
Chili Rubbed Baby Back Ribs
We make these in our beloved Ron Popiel "Set It and Forget It" Rotisserie Grill. Click here for the recipe.
Cucumber, Tomato and Avocado Salad
This hearty, no-lettuce salad was dressed with the juice of 1 lime, a touch of olive oil, salt and pepper. It was a very good salad.
Labels: avocado, cucumber, dinner recipes, homemade, ribs, salad, tomatos
BBQ Short Ribs and Cucumber Salad
Now that we live so close to the Sunset Super, and we have a big grill out back, we've been eating a lot of short ribs.
Simple Cucumber Salad
We used Armenian cucumbers, which are exceptionally crunchy and sweet, to make this simple salad. The dressing was an emulsion of olive oil, balsamic vinegar and whole grain mustard.
Simple Cucumber Salad
We used Armenian cucumbers, which are exceptionally crunchy and sweet, to make this simple salad. The dressing was an emulsion of olive oil, balsamic vinegar and whole grain mustard.
Labels: cucumber, dinner recipes, homemade, Korean, salad, short ribs
Saturday, December 08, 2007
Lunch at Giao's Parents' House, Radnor, PA
Salmon and Tuna Sashimi
Giao's parents picked up some sushi-grade fish and we looked up how to cut it properly for sashimi. I think we did a pretty good job.
Cucumbers
Roe
Seaweed Salad
Prawn Wontons
These were from Costco and were quite good. They were tender and contained very little filler.
Labels: cucumber, fish, homemade, lunch recipes, sushi
Thursday, December 06, 2007
Smoked Salmon Cream Cheese Cucumber Logs
We had a ton of cream cheese in the house because Alexis had purchased a large tub from Costco around Thanksgiving. She was determined not to let it go to waste and thus set about to create enough recipes to use up the cream cheese before it went bad. This was the last one.
-2 cups cream cheese
-juice of 1/2 lemon
-1 handful fresh tarragon, minced
-8 oz smoked salmon, minced
-pepper to taste
-2 english cucumbers, halved and seeded
Mix everything except the cucumbers and put into a ziploc bag. Cut off one of the tips and pipe the cream cheese mixture into the seeded cucumber logs.
-juice of 1/2 lemon
-1 handful fresh tarragon, minced
-8 oz smoked salmon, minced
-pepper to taste
-2 english cucumbers, halved and seeded
Mix everything except the cucumbers and put into a ziploc bag. Cut off one of the tips and pipe the cream cheese mixture into the seeded cucumber logs.
Labels: cucumber, homemade, lunch recipes, salmon
Sunday, December 02, 2007
Chicken Tetrazinni with Tomato and Cucumber Salad
Turkey Tetrazinni is a common dish for dealing with leftover turkey, but we didn't have turkey, we had a rotisserie chicken. This dish was tasty and filling and very easy to make.
Chicken Tetrazinni
-1 rotisserie chicken, shredded
-4 packages shirataki noodles, chopped
-2 cups peas
-1 cup heavy cream
-3 tb butter
-3 tb soy flour
-2 tb vermouth
-salt and pepper to taste
-1 cup shredded mild cheese
-1/2 cup shredded parmasean
-10 shallots, thinly sliced
-1 cup cream cheese
-2 eggs, beaten
Sautee the shallots in a bit of olive oil until soft. Place in a large bowl with the shredded chicken, eggs and the peas. Boil the shirataki noodles for 1 minute, drain and place in the bowl. In a sauce pot, make a roux with the butter and soy flour. Add the cream, the vermouth, the cream cheese and the salt and pepper and whisk until smooth. Simmer for several minutes, until thick. Add the sauce you just made and the shredded mild cheese to the bowl with the rest of the ingredients. Mix to thoroughly combine ingredients. Pour into a 9x13 greased baking dish and bake, covered with foil, on 400 for about 30 minutes. When it looks solidified, sprinkle the parm on top and bake, uncovered, for another 5 minutes or so, until the top is bubbly and brown.
-1 rotisserie chicken, shredded
-4 packages shirataki noodles, chopped
-2 cups peas
-1 cup heavy cream
-3 tb butter
-3 tb soy flour
-2 tb vermouth
-salt and pepper to taste
-1 cup shredded mild cheese
-1/2 cup shredded parmasean
-10 shallots, thinly sliced
-1 cup cream cheese
-2 eggs, beaten
Sautee the shallots in a bit of olive oil until soft. Place in a large bowl with the shredded chicken, eggs and the peas. Boil the shirataki noodles for 1 minute, drain and place in the bowl. In a sauce pot, make a roux with the butter and soy flour. Add the cream, the vermouth, the cream cheese and the salt and pepper and whisk until smooth. Simmer for several minutes, until thick. Add the sauce you just made and the shredded mild cheese to the bowl with the rest of the ingredients. Mix to thoroughly combine ingredients. Pour into a 9x13 greased baking dish and bake, covered with foil, on 400 for about 30 minutes. When it looks solidified, sprinkle the parm on top and bake, uncovered, for another 5 minutes or so, until the top is bubbly and brown.
Labels: chicken, cucumber, peas, shirataki noodles, tomatos
Sunday, October 28, 2007
Cauliflower Salad with Garlic Shrimp
This tangy cauliflower salad can be eaten cold, warm, or at room temperature. Aside from the cauliflower and something pickled, you can throw in any veggies you like. If you allow the salad to marinate in the dressing for an hour or so, it's even better.
Salad:
-1 small head cauliflower, cut into flowerettes
-1 watermelon radish, peeled and julienned
-10 spears pickled asparagus, cut in 1 inch lengths
-1 cup marinated artichoke hearts, chopped
-1 cucumber, peeled, seeded and sliced
Boil the cauliflower flowerettes in salted water until fork tender. Drain and toss with other ingredients. Dress with the following dressing.
Dressing:
-1 tb whole grain mustard
-2 tb olive oil
-2 tb balsamic vinegar
Combine thoroughly.
-1 watermelon radish, peeled and julienned
-10 spears pickled asparagus, cut in 1 inch lengths
-1 cup marinated artichoke hearts, chopped
-1 cucumber, peeled, seeded and sliced
Boil the cauliflower flowerettes in salted water until fork tender. Drain and toss with other ingredients. Dress with the following dressing.
Dressing:
-1 tb whole grain mustard
-2 tb olive oil
-2 tb balsamic vinegar
Combine thoroughly.
Garlic Shrimp are literally a 5 minute dish. Simply mince about 10 cloves of garlic and chop some cilantro. Sautee the garlic in a bit of butter until just beginning to brown. Add in about a lb of shelled and cleaned shrimp and sautee for just a couple of minutes. Add a squeeze of lemon and the chopped cilantro and you are ready to go.
Labels: artichoke, cauliflour, cucumber, dinner recipes, homemade, radish, salad, shrimp
Friday, September 14, 2007
Dinner at Home
Cauliflower Salad
Alexis is becoming a specialist in lettuce free salads, as Giao's not too fond of lettuce and neither is Alexis' mom, who's currently in town.
-1 heads cauliflower, cut in flowerettes
-15 spears pickled asparagus, cut in thirds
-1 cup cherry tomatoes, halved
-1 1/2 cups marinated artichoke hearts, drained and chopped
-5 baby cucumbers, peeled and sliced into thin rounds
-2 tb each balsamic vinegar, olive oil and grainy mustard
Boil the cauliflower until fork tender. Drain and set aside. Mix the balsamic, oil and mustard until emulsified and set aside. Combine all ingredients. Toss in the dressing you just made. Serve at room temperature.
-15 spears pickled asparagus, cut in thirds
-1 cup cherry tomatoes, halved
-1 1/2 cups marinated artichoke hearts, drained and chopped
-5 baby cucumbers, peeled and sliced into thin rounds
-2 tb each balsamic vinegar, olive oil and grainy mustard
Boil the cauliflower until fork tender. Drain and set aside. Mix the balsamic, oil and mustard until emulsified and set aside. Combine all ingredients. Toss in the dressing you just made. Serve at room temperature.
Wild Rice
Our friend, K, brought over some great wild rice her mom had given her. We cooked it simply in water with a bit of salt.
Creamy Paprika Chicken with Beet Greens
A hearty dish made with what we had in the refrigerator.
-15 boneless, skinless chicken thighs, quartered
-2 bunches beet greens (I had these left over from the beets we ate earlier in the week)
-2 cups plain greek yogurt
-1 onion, halved and thinly sliced
-10 cloves garlic, minced
-3 tb paprika
-salt and pepper to taste
Sautee the onions and garlic until the onions are translucent. Add the chicken pieces and brown. Add the paprika, salt, pepper and greens, cover and cook for a few minutes, until the greens are wilted. Continue to cook, uncovered, stirring frequently until chicken is cooked through and beet greens are tender and the liquid evaporated. Right before serving, stir in the yogurt.
-2 bunches beet greens (I had these left over from the beets we ate earlier in the week)
-2 cups plain greek yogurt
-1 onion, halved and thinly sliced
-10 cloves garlic, minced
-3 tb paprika
-salt and pepper to taste
Sautee the onions and garlic until the onions are translucent. Add the chicken pieces and brown. Add the paprika, salt, pepper and greens, cover and cook for a few minutes, until the greens are wilted. Continue to cook, uncovered, stirring frequently until chicken is cooked through and beet greens are tender and the liquid evaporated. Right before serving, stir in the yogurt.
Fruit Salad with Mint
A light and refreshing end to a stick-to-your-ribs meal.
-10 figs, quartered
-1/2 baby watermelon, cut in bite size pieces
-3 nectarines, cut in bite size pieces
-1 pint strawberries, halved
-1 handful fresh mint, chopped
-juice of 1/2 lemon
Combine all ingredients and serve.
-1/2 baby watermelon, cut in bite size pieces
-3 nectarines, cut in bite size pieces
-1 pint strawberries, halved
-1 handful fresh mint, chopped
-juice of 1/2 lemon
Combine all ingredients and serve.
Labels: beet greens, cauliflour, chicken, cucumber, dinner recipes, homemade, rice, salad
Tuesday, September 04, 2007
Dinner at Home
Lemon Cucumber and Avocado Salad
Dressed with balsamic vinegar and seasoned with salt, this was a tasty, lettuce-free salad.
Thai Seafood Curry
Alexis likes to experiment with different ingredients in curries. Today she added roasted squash in an effort to thicken the sauce. It worked well and tasted great.
-10 scallops, halved
-15 shrimp, peeled and deveined
-2 packages shirataki noodles
-1 can coconut milk
-1/2 can water
-1 ts thai red curry paste
-1 lemongrass stalk, bruised and cut into 3 large pieces
-1 tb fish sauce
-juice of 1 lime
-2 small squash (with hard rinds) halved with seeds removed
-1 handful fresh basil
-1 onion, thinly sliced
-salt to taste
Roast the squash in a covered baking dish (or cookie sheet covered with foil) on 400 until soft--about 45 minutes. Boil the shirataki noodles for a minute, drain and set aside. Scoop flesh and set aside. Sautee the onion in a bit of olive oil until beginning to soften. Add the coconut milk, water, curry paste, lemongrass, fish sauce and shirataki noodles. Simmer for a few minutes. Roughly chop the squash flesh and add to the pan. Simmer for several minutes. Add the shrimp and scallops, cover and simmer for a few minutes, until seafood is just done. Remove lemongrass pieces. Season with salt, lime juice and basil and serve.
-15 shrimp, peeled and deveined
-2 packages shirataki noodles
-1 can coconut milk
-1/2 can water
-1 ts thai red curry paste
-1 lemongrass stalk, bruised and cut into 3 large pieces
-1 tb fish sauce
-juice of 1 lime
-2 small squash (with hard rinds) halved with seeds removed
-1 handful fresh basil
-1 onion, thinly sliced
-salt to taste
Roast the squash in a covered baking dish (or cookie sheet covered with foil) on 400 until soft--about 45 minutes. Boil the shirataki noodles for a minute, drain and set aside. Scoop flesh and set aside. Sautee the onion in a bit of olive oil until beginning to soften. Add the coconut milk, water, curry paste, lemongrass, fish sauce and shirataki noodles. Simmer for a few minutes. Roughly chop the squash flesh and add to the pan. Simmer for several minutes. Add the shrimp and scallops, cover and simmer for a few minutes, until seafood is just done. Remove lemongrass pieces. Season with salt, lime juice and basil and serve.
Labels: avocado, cucumber, dinner recipes, homemade, salad, scallops, seafood, shirataki noodles, shrimp, squash, thai
Sunday, August 26, 2007
Brunch at Home
Korean Inspired BBQ Short Ribs
You can buy these thin-cut short ribs at any Asian grocery store. If you are in SF, try Sunset Super. We say "BBQ", but when we don't feel like breaking out the BBQ, we just broil these on high on a baking rack raised over a baking sheet, so that the excessive fat drains off. Flip them once the first side is looking slightly charred, about 5 minutes.
Marinade:
-3 tb soy
-3 packets Splenda
-2 tb sesame oil
-1 tb rice vinegar
-1" knob ginger, grated
-2 ts garlic powder
-1 tb rooster sauce
Marinate overnight, or for several hours. Broil as described above, or BBQ.
-3 tb soy
-3 packets Splenda
-2 tb sesame oil
-1 tb rice vinegar
-1" knob ginger, grated
-2 ts garlic powder
-1 tb rooster sauce
Marinate overnight, or for several hours. Broil as described above, or BBQ.
Tomato and Cucumber Salad
The farmer's market is really a wonderful place in the summer. This salad, dressed with a simple, mustardy balsamic vinegarette, combined baby orange tomatos, baby cucumber, lemon cucumber, purple basil and ginger blossoms.
Labels: cucumber, homemade, lunch recipes, ribs, salad, tomatos
Thursday, August 09, 2007
Dinner at Home
Pan Fried Ribeye
This tender steak was marinated for about 15 minutes in steak seasoning and worcestershire sauce, the pan fried in a mixture of butter and olive oil for about 3 minutes on each side.
Avocado and Cucumber Salad
A very simple salad that harkens back to Alexis' childhood, as her mom rarely made salads that included lettuce. This was simply a sliced avocado, 2 sliced, peeled cucumbers seasoned with balsamic vinegar, salt and pepper.
Labels: avocado, beef, cucumber, dinner recipes, homemade, salad
Saturday, August 04, 2007
Dinner at Home
Pea Shoots with Garlic
Alexis cooked these a bit too long and she didn't add enough salt, so what can be a standout dish was a fairly lackluster, unfortunately.
-1 lb pea shoots
-1 tb rice vinegar
-1 tb rice wine
-salt to taste
-1 head garlic, minced
Sautee the garlic in a little olive oil until just beginning to brown. Add the other ingredients and sautee until tender, but still bright green. You can see from the color in this picture that these were cooked too long.
-1 tb rice vinegar
-1 tb rice wine
-salt to taste
-1 head garlic, minced
Sautee the garlic in a little olive oil until just beginning to brown. Add the other ingredients and sautee until tender, but still bright green. You can see from the color in this picture that these were cooked too long.
Spicy Sesame Noodles with Pickled Cucumbers
This very tasty noodle salad is served at room temperature. Usually rice noodles are used for such a dish, but we substituted shirataki noodles with great success for a low carb option.
-6 packages shirataki noodles, boiled for 1 minutes and drained
-1 red pepper, julienned
-1 handful fresh cilantro, chopped
-1 tb sesame seeds
Sauce:
-3 tb dark soy sauce
-2 tb Chinese black vinegar
-1/3 cup tahini or sesame paste
-1 tb chili powder
-8 cloves garlic
-1 inch nub of grated ginger
-1 packet Splenda
Puree all of the above sauce ingredients in a food processer until smooth.
Pickled Cucumbers
-5 baby cucumbers, peeled, halved and cut in 1/2 rounds
-3 tb rice vinegar
-1 ts chili powder
-1 packet Splenda
Mix the chili powder, vinegar and Splenda together and pour over the cucumbers in a shallow bowl. Occasionally, stir and spoon the vinegar mixture collecting at the bottom of the bowl over the cucumbers. Leave for at least an hour, then drain off the excess vinegar.
To Make the Salad:
Place the drained noodles in a large mixing bowl. Add the sauce paste and mix into noodles thoroughly with your hands until fully incorporated. Add the remaining ingredients and continue to mix with your hands until the cucumbers, cilantro, sesame seeds and red pepper are evenly studded throughout the noodles. In my experience, you really do have to use your hands for this.
-1 red pepper, julienned
-1 handful fresh cilantro, chopped
-1 tb sesame seeds
Sauce:
-3 tb dark soy sauce
-2 tb Chinese black vinegar
-1/3 cup tahini or sesame paste
-1 tb chili powder
-8 cloves garlic
-1 inch nub of grated ginger
-1 packet Splenda
Puree all of the above sauce ingredients in a food processer until smooth.
Pickled Cucumbers
-5 baby cucumbers, peeled, halved and cut in 1/2 rounds
-3 tb rice vinegar
-1 ts chili powder
-1 packet Splenda
Mix the chili powder, vinegar and Splenda together and pour over the cucumbers in a shallow bowl. Occasionally, stir and spoon the vinegar mixture collecting at the bottom of the bowl over the cucumbers. Leave for at least an hour, then drain off the excess vinegar.
To Make the Salad:
Place the drained noodles in a large mixing bowl. Add the sauce paste and mix into noodles thoroughly with your hands until fully incorporated. Add the remaining ingredients and continue to mix with your hands until the cucumbers, cilantro, sesame seeds and red pepper are evenly studded throughout the noodles. In my experience, you really do have to use your hands for this.
Korean-Inspired Short Ribs
Once we discovered we could make these in the broiler, we were hooked. You can only get the thin-cut shortribs at Asian grocery stores, we've found. Costco does carry these cross cut ribs, but they are about twice as thick and don't cook up as nicely, getting charred well before the inside is cooked. We broil these on high for about 5 minutes on each side and we make sure to use a rack inside a rimmed cookie sheet so that the copious amount of fat the drips off is caught and doesn't start to burn in the oven.
Marinade for 2 lbs short ribs:
-1/2 cup dark soy
-3 packets Splenda
-1 Tb granulated garlic
-1/8 cup rice vinager
-1/tb chili powder
-1 Tb sesame oil
-1 in nub fresh ginger, grated
Marinate for at least 4 hours and up to 24 hours.
-1/2 cup dark soy
-3 packets Splenda
-1 Tb granulated garlic
-1/8 cup rice vinager
-1/tb chili powder
-1 Tb sesame oil
-1 in nub fresh ginger, grated
Marinate for at least 4 hours and up to 24 hours.
Plum Tart with Freshly Whipped Vanilla Cream
This tart was tart, but in a good way. We aren't too fond to too-sweet desserts, so the acidity of the plums suits us well. This is a perfect dinner party dessert because it takes only minutes to prepare, contains only 3 ingredients and everyone loves it. You can use any kind of fruit that's in season.
-8 plums, sliced
-1 cup flour
-1 stick butter
Cut the cold butter into chunks and work it into the flour with your hands until the mixture resembles course corn meal. Form into a ball by adding a touch of water and smooshing--in summer, you should be able to form the dough into a ball with no water at all, in winter it might take a couple of tablespoons. Press the dough into a greased pie pan and prebake on 400 for 10 minutes, until the edges are just beginning to get a bit of color. Pour in the sliced fruit and put back in the oven. Bake for 45 minutes to an hour, until the fruit is soft and bubbly and the crust is golden brown. Serve with ice cream or freshly whipped cream.
-1 cup flour
-1 stick butter
Cut the cold butter into chunks and work it into the flour with your hands until the mixture resembles course corn meal. Form into a ball by adding a touch of water and smooshing--in summer, you should be able to form the dough into a ball with no water at all, in winter it might take a couple of tablespoons. Press the dough into a greased pie pan and prebake on 400 for 10 minutes, until the edges are just beginning to get a bit of color. Pour in the sliced fruit and put back in the oven. Bake for 45 minutes to an hour, until the fruit is soft and bubbly and the crust is golden brown. Serve with ice cream or freshly whipped cream.
Labels: beef, cucumber, homemade, pea shoots, plums, shirataki noodles
Saturday, June 23, 2007
Dinner at Home
Feta Turkey Burgers with Chopped Greek Salad
We added feta to the burgers themselves for a nice twist on the standard turkey burger, and we used a chopped salad as a sort of chunky salsa for the burger. It was pretty good, but not amazing.
Feta Turkey Burgers
-1 lb ground turkey
-1 ts garlic powder
-1 ts cayenne
-1 ts white pepper
-3/4 cup crumbled feta
Mix all ingredients thoroughly with your hands. Form into 4 patties. Pan fry the patties on the stove (or BBQ, if you have one handy). This takes about 5-8 minutes on each side for the meat to be fully cooked, which you want when you are cooking poultry.
Chopped Greek Salad
-6 baby cucumbers, peeled and chopped
-1 tomato, diced
-1/2 onion, diced
-1/2 cup pitted kalamata olives, chopped
-1/4 cup crumbled feta
-1 huge handful fresh mint, finely chopped
-3 tb balsamic vinegar
-1 tb olive oil
-1 tb grainy mustard
Whisk the vinegar, olive oil and mustard to make a vinegarette. Mix the rest of the ingredients in a bowl, the pour the vinegarette over the veggies and stir to combine. Eat on its own as a side salad, or serve over the top of the feta burgers, as we did.
-1 lb ground turkey
-1 ts garlic powder
-1 ts cayenne
-1 ts white pepper
-3/4 cup crumbled feta
Mix all ingredients thoroughly with your hands. Form into 4 patties. Pan fry the patties on the stove (or BBQ, if you have one handy). This takes about 5-8 minutes on each side for the meat to be fully cooked, which you want when you are cooking poultry.
Chopped Greek Salad
-6 baby cucumbers, peeled and chopped
-1 tomato, diced
-1/2 onion, diced
-1/2 cup pitted kalamata olives, chopped
-1/4 cup crumbled feta
-1 huge handful fresh mint, finely chopped
-3 tb balsamic vinegar
-1 tb olive oil
-1 tb grainy mustard
Whisk the vinegar, olive oil and mustard to make a vinegarette. Mix the rest of the ingredients in a bowl, the pour the vinegarette over the veggies and stir to combine. Eat on its own as a side salad, or serve over the top of the feta burgers, as we did.
Labels: burger, cucumber, dinner recipes, salad, turkey
Saturday, May 26, 2007
Dinner at Home
Greek Inspired Chopped Salad
A tasty, crunchy, salty, cheesy salad, made with stuff we had lying around in the fridge.
-6 small vine-ripened tomatos
-1/2 cup pitted kalamata olives, chipped
-4 baby cucumbers, peeled and dices
-1/2 cup crumbled feta cheese
-2 cups mixed greens
-juice of 1 lemon
-3 tb balsamic vinegar
-3 tb olive oil
-2 tb grainy mustard
Mix the lemon juice, balsamic, olive oil and mustard to make a dressing. Pour over all of the ingredients except the greens and coat thoroughly. Spoon over mixed greens.
-1/2 cup pitted kalamata olives, chipped
-4 baby cucumbers, peeled and dices
-1/2 cup crumbled feta cheese
-2 cups mixed greens
-juice of 1 lemon
-3 tb balsamic vinegar
-3 tb olive oil
-2 tb grainy mustard
Mix the lemon juice, balsamic, olive oil and mustard to make a dressing. Pour over all of the ingredients except the greens and coat thoroughly. Spoon over mixed greens.
Chili Rubbed Baby Back Ribs
Parboiled for 15 minutes, then cooked in the Ron Popeil "Set It and Forget It' Showtime Rotisserie Grill for 38 minutes. The very best as-seen-on-tv product out there, as far as we are concerned. Click here for our no-fail wet rub.
Labels: cucumber, dinner recipes, pork, salad
Monday, May 21, 2007
Dinner at Home
Warm Kelp Noodles with Seared Beef
A tasty, healthy dinner.
Noodles:
-2 packages kelp noodles
-2 cans chicken broth
-5 scallions, sliced
-2 cucumbers, peeled and sliced
-3 tb fish sauce
-juice of 1 lime
-2 tb soy sauce
-1 packet of Splenda
-2 tb soy sauce
-1 handful fresh cilantro, chopped
Boil the noodles in the chicken broth until tender. Combine all of the other ingredients in a bowl and set aside for 1/2 hour. Drain the noodles and combine them with the other ingredients.
Beef Marinade:
-1 tb each soy, rooster sauce, rice vinegar, sesame oil
-2 packages kelp noodles
-2 cans chicken broth
-5 scallions, sliced
-2 cucumbers, peeled and sliced
-3 tb fish sauce
-juice of 1 lime
-2 tb soy sauce
-1 packet of Splenda
-2 tb soy sauce
-1 handful fresh cilantro, chopped
Boil the noodles in the chicken broth until tender. Combine all of the other ingredients in a bowl and set aside for 1/2 hour. Drain the noodles and combine them with the other ingredients.
Beef Marinade:
-1 tb each soy, rooster sauce, rice vinegar, sesame oil
Labels: beef, cucumber, dinner recipes, homemade, kelp noodles
Features:
Alexis' Cookbook
Our Favorite Kitchen Tools
More Useful Kitchen Tools
SeeUsEat 2006 Awards
Roti Round-Up
Burger Battle
Fried Chicken Challenge
Video: Chupaqueso
Video: Zuchinni Lasagna
Cuisine:
Austrian
Chinese
Cuban
Dim Sum
Ethiopian
French
German
Indian
Japanese
Mexican
Middle Eastern
Noveau American
Nueva Latino
Pub Food
Regional American
Singaporean
Spanish
Turkish
Ukrainian
Vietnamese
