Saturday, January 17, 2009
Miso Udon with Beef
Thirty-nine cent packages of instant udon are a great thing to have around. For this quick meal, I simply made a quick miso soup, then added the instant udon and sliced of leftover grilled tri-tip. This week I seem to be reinventing leftovers all over the place.
Labels: beef, dinner recipes, homemade, Japanese, noodles, soup
Thursday, January 15, 2009
Pasta with Lamb Ragu and Cucumber-Tomato Salad
This was a quick meal that reinvented some leftover lamb stew. Alexis simply reheated the lamb stew and tossed it with some pasta. The salad was simply cucumbers and tomatoes, tossed with a homemade vinaigrette.
Labels: dinner recipes, homemade, lamb, pasta, salad
Wednesday, January 14, 2009
Peach-Dijon Lamb Chops with Parmasan Green Beans
Use of the George Foreman makes this meal super-quick to get on the table.
Peach-Dijon Lamb Chops
-8 lamb chops (cut from a rack)
-2 tb dijon
-3 tb peach nectar
-salt and pepper to taste
Marinate the lamb chops in a mixture of the other ingredients. Then cook on the George Foreman for about 5 minutes.
Parmasan Green Beans
-1 lb green beans, trimmed
-salt and pepper to taste
-handful of grated parmasan
Sautee the beans in a bit of olive oil over medium high heat until tender. Season with salt and pepper. When tender, plate and sprinkle on the cheese.
Labels: dinner recipes, green beans, homemade, lamb
Thursday, December 04, 2008
Lamb Chops and Brussel Sprouts
Quick and easy, with leftover brussel sprouts.
Lamb Chops
-8 lamb chops
-2 tb dijon
-1/4 cup peach nectar
-salt and pepper to taste
Marinate the lamb chops in the other ingredients for about an hour. Then grill for about 5 minutes in the George Foreman.
Labels: dinner recipes, homemade, lamb, leftovers
Thankgiving at Home
Another delicious Thanksgiving at home.
We kind of got carried away and forgot to photograph the pies before we dug into them...
Super Smooth Pumpkin Pie
I don't like pumpkin pie, but this one seemed like a hit last year, so I used it again this year.
Pear Cheesecake with Gingersnap Crust
A friend brought this, so I don't have the recipe, but I should ask her for it because it was absolutely delicious.
Classic Apple Pie
-6 apples, peeled and cored
-1 ts cinnamon
-1/4 cup sugar
-squeeze of lemon
Toss the apples with the lemon, sugar and cinnamon and set aside while you pre-bake the crust. Bake bottom crust on 350, pressed into a pie pan for 10-15 minutes, until just beginning to color. Remove from oven and add the apple mixture. Roll out the other batch of dough and place over the top of the apples, pressing into the edges. Trim excess dough. Poke in several places with a knife or fork to allow for steam to escape. If you do not do this, your pie may explode in the oven. Bake on 35 for about 45 minutes, until the crust is golden brown.
Crust:
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
Chocolate Pecan Pie
Super decadent and always a crowd pleaser.
Mashed Sweet Potatoes with Roasted Apples
This was a new recipe and the tartness of the apples really took the starchy edge off the sweet potatoes.
Brussel Sprouts with Pine Nuts and Parmesan
Brussel sprouts are a favorite veggie of mine for the holidays, although I hated them as a child. This was a tasty, bright rendition.
Sausage-Sourdough Stuffing
Roasted Root Veggies with Pomegranite
A friend made a root veggie salad with pomegranite last year and I decided to riff on that for this year. The brightness of the pomegranite really contrasts nicely with the earthiness of the root veggies.
Dinner Rolls
This is Alexis' mom's recipe and these rolls are always a hit.
-1 pint milk
-1 egg, beaten
-1/2 cup butter
-1/3 cup sugar
-1 package yeast
-1/4 cup warm water
-1 and 1/2 ts salt
-1/2 ts baking soda
-1 ts baking powder
-flour (there is no predetermined amount, read recipe below)
Scald the milk and remove the film from the top. Add the butter and the sugar to the milk and stir to dissolve. When milk is cool to the touch, add the egg and stir to combine. Dissolve the yeast in the warm water, wait 10 minutes, and add it to the mixture. Then add enough flour to make a thin batter. Let this rise on the counter, uncovered, for 2 hours. Add the salt, baking powder, the baking soda and enough flour to make a stiff dough. Knead the dough on a floured surface until smooth. Put the dough in a greased bowl, cover with a damp cloth and store in the refridgerator for 24 hours before using. Pull off small pieces of dough, roll into balls and place in a greased muffin tin. Bake at 450 for 10 minutes, or until golden brown.
Cheddar Chive Biscuits
We decided to call these "biscuits" this year instead of "scones". I think that did the trick, although we've always liked these, no matter what they are called.
-3 cups flour
-1 tb baking powder
-1 tb sugar
-2 ts salt
-1/2 cup chives, finely chopped
-2 cups grated cheddar
-2 cups heavy cream
Combine the dry ingredients. Mix in the cheese and chives. Add the cream and stir until a dough forms. You may need to add a little more cream to get a dough to form. Put the dough on a floured surface and knead a several times, until the dough is smooth. Separate the dough into 2 parts and form each into a disc about 1 in thick. Cut each disc into 8 trianuglar pieces. Spread out the pieces on a large, greased cookie sheet and bake on 400 for 20 minutes, or until golden brown.
Green Beans with Bacon and Garlic
You really can't go wrong with bacon.
Whole Roasted Pig
We decided to have another Thanksgiving sans turkey because, really, no one likes turkey. This was the smalled pig we could order from Toon Kee, at about 20 lbs and $140. The meat was very moist, tender and flavorful and there was a lot of it. The skin was crispy and perfectWe sent people home with bags of pork and we ate it for days. It was also really nice to order the pig and just pick it up down the street right before we were ready to serve dinner. This allowed us full use of the oven for the rest of the food.
We kind of got carried away and forgot to photograph the pies before we dug into them...
Super Smooth Pumpkin PieI don't like pumpkin pie, but this one seemed like a hit last year, so I used it again this year.
-1 recipe pie crust (below)
-15 oz unsweetened pumpkin puree
-3/4 cup packed brown sugar
-2 ts each ground ginger and cinnamon
-1 ts nutmeg
-1/2 ts salt
-1 and 1/3 cup half and half
-3 eggs, beaten
-1 ts vanilla extract
In a sauce pot, combine the pumpkin and spices over low heat, stirring for a couple of minutes. This mellows the spices a bit. Dump the mixture into the food processor and puree for a minute. Add the half and half while pureeing, then the vanilla, then the eggs, one by one. Pour into partially baked pie shell. Bake at 375 for 1 hour or until a toothpick comes out clean.
Crust:
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
-15 oz unsweetened pumpkin puree
-3/4 cup packed brown sugar
-2 ts each ground ginger and cinnamon
-1 ts nutmeg
-1/2 ts salt
-1 and 1/3 cup half and half
-3 eggs, beaten
-1 ts vanilla extract
In a sauce pot, combine the pumpkin and spices over low heat, stirring for a couple of minutes. This mellows the spices a bit. Dump the mixture into the food processor and puree for a minute. Add the half and half while pureeing, then the vanilla, then the eggs, one by one. Pour into partially baked pie shell. Bake at 375 for 1 hour or until a toothpick comes out clean.
Crust:
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
Pear Cheesecake with Gingersnap Crust
A friend brought this, so I don't have the recipe, but I should ask her for it because it was absolutely delicious.
Classic Apple Pie
Apple Pie
-2 crust recipes (below)-6 apples, peeled and cored
-1 ts cinnamon
-1/4 cup sugar
-squeeze of lemon
Toss the apples with the lemon, sugar and cinnamon and set aside while you pre-bake the crust. Bake bottom crust on 350, pressed into a pie pan for 10-15 minutes, until just beginning to color. Remove from oven and add the apple mixture. Roll out the other batch of dough and place over the top of the apples, pressing into the edges. Trim excess dough. Poke in several places with a knife or fork to allow for steam to escape. If you do not do this, your pie may explode in the oven. Bake on 35 for about 45 minutes, until the crust is golden brown.
Crust:
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
Chocolate Pecan Pie
Super decadent and always a crowd pleaser.
Chocolate Pecan Pie
-1 recipe pie crust (see Apple Pie above)
-1 cup pecans
-1 cup semi-sweet chocolate chips
-4 eggs, beaten
-1/2 cup sugar
-1/2 cup brown sugar
-1/2 cup light corn syrup
-1/2 ts vanilla extract
-1 pinch salt
Combine the sugars, corn syrup, vanilla, salt and eggs. Stir in the pecans and chocolate chips. Pour into a partially baked pie shell and bake on 375 for 45-50 minutes.
-1 recipe pie crust (see Apple Pie above)
-1 cup pecans
-1 cup semi-sweet chocolate chips
-4 eggs, beaten
-1/2 cup sugar
-1/2 cup brown sugar
-1/2 cup light corn syrup
-1/2 ts vanilla extract
-1 pinch salt
Combine the sugars, corn syrup, vanilla, salt and eggs. Stir in the pecans and chocolate chips. Pour into a partially baked pie shell and bake on 375 for 45-50 minutes.
Mashed Sweet Potatoes with Roasted Apples
This was a new recipe and the tartness of the apples really took the starchy edge off the sweet potatoes.
-5 lbs sweet potatoes, peeled and chopped in large chunks
-4 apples, peeled and cubed
-1/2 stick butter
-1 cup cream
-salt and pepper to taste
Boil the potatoes until fork tender. In the baking dish, bake the apples for about 40 minutes on 350, until tender. Drain the potatoes and mash them. Add the rest of the ingredients and stir to combine.
-4 apples, peeled and cubed
-1/2 stick butter
-1 cup cream
-salt and pepper to taste
Boil the potatoes until fork tender. In the baking dish, bake the apples for about 40 minutes on 350, until tender. Drain the potatoes and mash them. Add the rest of the ingredients and stir to combine.
Brussel Sprouts with Pine Nuts and Parmesan
Brussel sprouts are a favorite veggie of mine for the holidays, although I hated them as a child. This was a tasty, bright rendition.
-3 lbs brussel sprouts, trimmed and quartered
-1/2 cup pine nuts
-juice of 1 lemon
-1 cup grated parmesan
-salt and pepper to taste
In a large pan, sautee the brussel sprouts on medium. When brussel sprouts are tender and slightly caramelized, season with the rest of the ingredients and serve.
-1/2 cup pine nuts
-juice of 1 lemon
-1 cup grated parmesan
-salt and pepper to taste
In a large pan, sautee the brussel sprouts on medium. When brussel sprouts are tender and slightly caramelized, season with the rest of the ingredients and serve.
Sausage-Sourdough Stuffing
-1 loaf sourdough, cubed
-6 sausages
-8 stalks celery, diced
-3 carrots, peeled and diced
-1 onion, diced
-4 eggs, lightly beaten
-1 can chicken broth
-salt and pepper to taste
-several sprigs of fresh thyme, leaves only
Remove sausage from casings and sautee until browned, breaking up the sausage into small bits while cooking. Remove the sausage from the pan. In the same pan sautee the onions, carrot and celery until translucent. Pour the egg and broth on the bread and stir to coat. Add the sausage, thyme and veggies to the bread mixture. Spead the mixture in a large baking pan bake on 350 for 30-45 minutes, until crust is nice and brown.
-6 sausages
-8 stalks celery, diced
-3 carrots, peeled and diced
-1 onion, diced
-4 eggs, lightly beaten
-1 can chicken broth
-salt and pepper to taste
-several sprigs of fresh thyme, leaves only
Remove sausage from casings and sautee until browned, breaking up the sausage into small bits while cooking. Remove the sausage from the pan. In the same pan sautee the onions, carrot and celery until translucent. Pour the egg and broth on the bread and stir to coat. Add the sausage, thyme and veggies to the bread mixture. Spead the mixture in a large baking pan bake on 350 for 30-45 minutes, until crust is nice and brown.
Roasted Root Veggies with Pomegranite
A friend made a root veggie salad with pomegranite last year and I decided to riff on that for this year. The brightness of the pomegranite really contrasts nicely with the earthiness of the root veggies.
-seeds of 1 pomegranite
-5 medium beets, peeled and diced
-4 parsnips, peeled and diced
-4 turnips, peeled and diced
-salt and pepper to taste
Spread the diced veggies on a large baking sheet or jelly roll pan. Season with salt, pepper and olive oil. Roast on 375 for about and hour, or until tender. Toss with pomegranite seeds and serve.
-5 medium beets, peeled and diced
-4 parsnips, peeled and diced
-4 turnips, peeled and diced
-salt and pepper to taste
Spread the diced veggies on a large baking sheet or jelly roll pan. Season with salt, pepper and olive oil. Roast on 375 for about and hour, or until tender. Toss with pomegranite seeds and serve.
Dinner RollsThis is Alexis' mom's recipe and these rolls are always a hit.
-1 egg, beaten
-1/2 cup butter
-1/3 cup sugar
-1 package yeast
-1/4 cup warm water
-1 and 1/2 ts salt
-1/2 ts baking soda
-1 ts baking powder
-flour (there is no predetermined amount, read recipe below)
Scald the milk and remove the film from the top. Add the butter and the sugar to the milk and stir to dissolve. When milk is cool to the touch, add the egg and stir to combine. Dissolve the yeast in the warm water, wait 10 minutes, and add it to the mixture. Then add enough flour to make a thin batter. Let this rise on the counter, uncovered, for 2 hours. Add the salt, baking powder, the baking soda and enough flour to make a stiff dough. Knead the dough on a floured surface until smooth. Put the dough in a greased bowl, cover with a damp cloth and store in the refridgerator for 24 hours before using. Pull off small pieces of dough, roll into balls and place in a greased muffin tin. Bake at 450 for 10 minutes, or until golden brown.
Cheddar Chive BiscuitsWe decided to call these "biscuits" this year instead of "scones". I think that did the trick, although we've always liked these, no matter what they are called.
-3 cups flour
-1 tb baking powder
-1 tb sugar
-2 ts salt
-1/2 cup chives, finely chopped
-2 cups grated cheddar
-2 cups heavy cream
Combine the dry ingredients. Mix in the cheese and chives. Add the cream and stir until a dough forms. You may need to add a little more cream to get a dough to form. Put the dough on a floured surface and knead a several times, until the dough is smooth. Separate the dough into 2 parts and form each into a disc about 1 in thick. Cut each disc into 8 trianuglar pieces. Spread out the pieces on a large, greased cookie sheet and bake on 400 for 20 minutes, or until golden brown.
Green Beans with Bacon and Garlic
You really can't go wrong with bacon.
-1 lb green beans, trimmed and chopped
-6 slices bacon, chopped
-3 cloves garlic, minced
-pepper to taste
Sautee the bacon until crispy. Drain out some of the fat. Add in the garlic and green beans and sautee until tender. Season with pepper.
-6 slices bacon, chopped
-3 cloves garlic, minced
-pepper to taste
Sautee the bacon until crispy. Drain out some of the fat. Add in the garlic and green beans and sautee until tender. Season with pepper.
Whole Roasted Pig
We decided to have another Thanksgiving sans turkey because, really, no one likes turkey. This was the smalled pig we could order from Toon Kee, at about 20 lbs and $140. The meat was very moist, tender and flavorful and there was a lot of it. The skin was crispy and perfectWe sent people home with bags of pork and we ate it for days. It was also really nice to order the pig and just pick it up down the street right before we were ready to serve dinner. This allowed us full use of the oven for the rest of the food.
Labels: apple, beet greens, beets, brussel sprouts, dessert recipes, dinner recipes, event, n, parsnip, pie, sweet potatoes, turnip
Friday, November 28, 2008
Chupaqueso Taco Salad at Home
It had been a while since we had made use of the chupaqueso, so we decided to make some chupaqueso taco salads. We only had mozzerella, however, instead of the Mexican blend cheese we usually use, and it did not crisp up as well as the blend does. It was still tasty, however.
Labels: beef, chupaqueso, dinner recipes, homemade, Mexican, salad
Spicy Shrimp and Mustard Greens with Noodles
Spicy and satisfying when served with ramen noodles.
-1 bunch mustard greens, chopped
-5 fresh peppers, seeded and chopped
-1/2 onion, chopped
-5 cloves garlic
-2 ts thai chili paste
-salt to taste
-1 lb shrimp, peeled
-6 tomatoes
-noodles, boiled
Puree the peppers, onion, tomatoes and garlic in a food processor. Sautee the puree over medium heat in a large pan in a bit of oil. After a few minutes, add the salt, chili paste and mustard greens and sautee until a thick sauce has formed. Add the shrimp and sautee a few more minutes, until shrimp is just cooked through. Serve over cooked noodles.
-5 fresh peppers, seeded and chopped
-1/2 onion, chopped
-5 cloves garlic
-2 ts thai chili paste
-salt to taste
-1 lb shrimp, peeled
-6 tomatoes
-noodles, boiled
Puree the peppers, onion, tomatoes and garlic in a food processor. Sautee the puree over medium heat in a large pan in a bit of oil. After a few minutes, add the salt, chili paste and mustard greens and sautee until a thick sauce has formed. Add the shrimp and sautee a few more minutes, until shrimp is just cooked through. Serve over cooked noodles.
Labels: curry, dinner recipes, homemade, mustard greens, noodles, seafood, shrimp, thai
Steak, Salad and Stuffed Tomatoes
A simple, weeknight dinner.
The steak is simply marinated in worcestershire and steak seasoning, then pan fried in a bit of butter and oil for approx 4 minutes on each side (for med-rare).
The salad is just some lettuce simply dressed in a homemade balsamic vinaigrette.
The stuffed tomatoes are a new favorite of mine.
Labels: beef, dinner recipes, grains, homemade, salad, tomatos
Sunday, November 23, 2008
Crab!
A crab steamed in beer with garlic butter and lemon. I think this may be Giao's perfect meal.
Labels: dinner recipes, homemade
Tuesday, October 28, 2008
Roasted Pork Loin with Chard and Leek Gratin
Roasts are so simple for weeknights because they are hands-off. The fact that the side dish can also be baked in the same oven at the same time makes this dish perfect.
-1 pork loin
-2 ts ground caraway seeds
-1 ts celery salt
-1 ts pepper
Mix the spices together and rub all over the pork loin. Bake on 375 until the internal temp is about 120. Let rest until the internal temp reaches about 140, then slice and serve.
-2 leeks, thinly sliced
-1 bunch chard, chopped
-1 and 1/2 cups grated cheese
-salt, pepper and nutmeg to taste
Sautee the leeks until caramelized. Blanch the chard and squeeze out as much water as possible. Then mix everything together and place in a glass baking dish. Bake for about 20 minutes while the roast is in the oven.
Labels: chard, dinner recipes, homemade, leeks, pork
Saturday, October 25, 2008
Garlic Prawn Salad
Simple, tasty and healthy.
-1 lb shrimp
-5 cloves garlic, minced
-4 scallions, chopped
-lemon juice
-salt and pepper to taste
Sautee the garlic and scallions in a bit of olive oil until beginning to brown. Add the shrimp and cook until just done (only a couple of minutes).
-greens
-balsamic vinaigrette
Dress the salad and place some prawns on top. Devour.
-5 cloves garlic, minced
-4 scallions, chopped
-lemon juice
-salt and pepper to taste
Sautee the garlic and scallions in a bit of olive oil until beginning to brown. Add the shrimp and cook until just done (only a couple of minutes).
-greens
-balsamic vinaigrette
Dress the salad and place some prawns on top. Devour.
Labels: dinner recipes, homemade, salad, seafood, shrimp
Tuesday, October 21, 2008
Fajitas at Home
Fajitas are a great weeknight meal. They are simple to prepare and everyone can customize.
-1 onion, thinly sliced
-2 bell peppers, thinly sliced
-salt and pepper to taste
Sautee in a bit of olive oil over low heat, stirring frequently, until caramelized, approx 1/2 hour.
-1/2 cup cream
-1 can corn, drained
-1 ts cayenne
Sautee over low heat until the cream is evaporated.
-1 can refried beans
-1/2 onion, thinly sliced
-2 cloves garlic, minced
Sautee the onions and garlic until beginning to color and then add the beans and heat through.
Labels: avocado, beef, bell pepper, corn, dinner recipes, homemade
Friday, October 17, 2008
Baked Stuffed Tomatoes
It's rare that a vegetarian dish can really satisfy us, but this one did and I think it will become a new favorite in our repertoire.
-10 medium tomatoes, halved and gutted
-2 cups grated cheese
-1 cup cooked barley
-1/4 cup pine nuts
-1/3 cup pureed, roasted peppers
-1 handful of fresh parsley, minced
-3 cloves garlic, minced
Mix everything except the tomatoes together and then fill the tomatoes with the mixture. Bake on 375 for about 25 minutes, then finish under the broiler for a few minutes, until the tops are browned.
-2 cups grated cheese
-1 cup cooked barley
-1/4 cup pine nuts
-1/3 cup pureed, roasted peppers
-1 handful of fresh parsley, minced
-3 cloves garlic, minced
Mix everything except the tomatoes together and then fill the tomatoes with the mixture. Bake on 375 for about 25 minutes, then finish under the broiler for a few minutes, until the tops are browned.
Labels: dinner recipes, grains, homemade, tomatos
Roasted Leg of Lamb with Orange-Basil Beets
A nice Friday night meal at home, with friends:
Green Salad with Balsamic Vinaigrette
I made this vinaigrette with whole grain mustard and sweet-hot mustard.
Beets with Orange Juice and Basil
This was a simple side dish that can be served warm, cold, or room temperature.
-8 beets, trimmed
-1 handful basil, minced
-juice of 1 orange
-salt and pepper to taste
Boil the beets whole until you can insert and remove a knife point easily. Then drain and run under cold water while slipping off the skins with your hands. Dice the beets, then toss with the basil and orange juice and season with salt and pepper.
Roasted Leg of Lamb
A leg of lamb is a great main that takes very little hands-on time. Marinating the lamb over night really helps it become fully infused with flavor, and then when you get home from work Friday night, you can just pop it in the oven.
Green Salad with Balsamic Vinaigrette
I made this vinaigrette with whole grain mustard and sweet-hot mustard.
Beets with Orange Juice and Basil
This was a simple side dish that can be served warm, cold, or room temperature.
-8 beets, trimmed
-1 handful basil, minced
-juice of 1 orange
-salt and pepper to taste
Boil the beets whole until you can insert and remove a knife point easily. Then drain and run under cold water while slipping off the skins with your hands. Dice the beets, then toss with the basil and orange juice and season with salt and pepper.
Roasted Leg of Lamb
A leg of lamb is a great main that takes very little hands-on time. Marinating the lamb over night really helps it become fully infused with flavor, and then when you get home from work Friday night, you can just pop it in the oven.
-1 leg of lamb
-3 tb dijon
-2 tb olive oil
-3 tb balsamic
-1 tb salt
-1 ts pepper
-10 cloves garlic, minced
Combine all ingredients except lamb into a paste and then rub all over the lamb and place the lamb in a covered bowl overnight. Then roast the lamb on 375 until the internal temp reads 118. Then let the lamb rest for about 20-30 minutes, or until the internal temp reads about 135. Slice and serve.
-3 tb dijon
-2 tb olive oil
-3 tb balsamic
-1 tb salt
-1 ts pepper
-10 cloves garlic, minced
Combine all ingredients except lamb into a paste and then rub all over the lamb and place the lamb in a covered bowl overnight. Then roast the lamb on 375 until the internal temp reads 118. Then let the lamb rest for about 20-30 minutes, or until the internal temp reads about 135. Slice and serve.
Labels: beets, dinner recipes, homemade, lamb, salad
Wednesday, October 15, 2008
Steaks, Salad and Mini Pumpkins
I received these little pumpkins in our CSA box and was surprised to learn that you can actually cook them. I'd always assumed they were bred for decoration and were not flavorful, but I was wrong. They are sweet and tasty and bake in no time.
-1 mini pumpkin per person
-nutmeg, sumac, salt, pepper and honey to taste
Cut the top off the pumpkins and scrape out the seeds. Sprinkle in some spices, put the tops back on and bake on a cookie sheet, on 375 for about 30 minutes (until a knife goes in easily).
-nutmeg, sumac, salt, pepper and honey to taste
Cut the top off the pumpkins and scrape out the seeds. Sprinkle in some spices, put the tops back on and bake on a cookie sheet, on 375 for about 30 minutes (until a knife goes in easily).
Labels: beef, dinner recipes, homemade, pumpkin, salad
Tuesday, October 14, 2008
Ramen, Salmon and Bok Choy
A quick, weeknight meal.This meal consisted of steamed bok choy, ramen from a package (yes, the Top Ramen of your youth), and rockfish slathered with rooster sauce and miso, and baked for about 15 minutes on 350, until flaky.
Labels: bok choy, dinner recipes, fish, homemade, noodles
Monday, October 06, 2008
Lobsters!
Giao's mom made us some delicious lobsters.
Lobsters
She roasted these lobsters on cookie sheets on 400 for about 45 minutes, or until totally red.
Garlic Butter and Lemon Slices
The perfect accompaniments for lobster.
Lettuce-less Salad
A tasty, autumn salad, dressed in homemade, whole grain mustard and balsamic vinaigrette.
Lobsters
She roasted these lobsters on cookie sheets on 400 for about 45 minutes, or until totally red.
Garlic Butter and Lemon Slices
The perfect accompaniments for lobster.
Lettuce-less Salad
A tasty, autumn salad, dressed in homemade, whole grain mustard and balsamic vinaigrette.
-4 small squash, thinly sliced
-3 heirloom tomatoes, diced
-6 radishes, thinly sliced
-1 tb whole grain mustard
-2 tb balsamic
-2 tb olive oil
Whisk together the mustard, vinegar and oil to form a vinaigrette. Then pour the vinaigrette over the sliced veggies, toss and serve.
-3 heirloom tomatoes, diced
-6 radishes, thinly sliced
-1 tb whole grain mustard
-2 tb balsamic
-2 tb olive oil
Whisk together the mustard, vinegar and oil to form a vinaigrette. Then pour the vinaigrette over the sliced veggies, toss and serve.
Labels: dinner recipes, homemade, lobster, salad, seafood
Wednesday, October 01, 2008
Prawns with Fenugreek Cream Sauce
This sounded better than it was. For some reason the sauce and the shrimp just didn't mesh that well. I simply sauteed some prawns in the fenugreek cream sauce that I usually use for lamb chops, and then poured it over some leftover bulgar pilaf.
Labels: dinner recipes, grains, homemade, leftovers, seafood, shrimp
Sunday, September 28, 2008
Lamb Chops with Fenugreek Cream Sauce and Bulgar Pilaf with Carmelized Fennel, Chard and Chickpeas
These lamb chops are a favorite, every since I got the Vij's Restaurant cookbook. I've finally perfected the sauce, in that it no longer breaks. This time we paired it with a pilaf of bulgar wheat, garbonzo beans, chard and caramelized fennel and onions. The sauce worked well with both the lamb and the pilaf.
Bulgar Pilaf
-1 cup bulgar wheat
-1 can garbonzo beans, drained
-1 bunch chard, chopped
-1 bulb fennel, thinly sliced
-1/2 onion, thinly sliced
-salt and pepper to taste
Sautee the onions and fennel over low heat for a long time, in a large pan. In a sauce pot, boil water and cook the bulgar as you would pasta, for about 25 minutes, or until tender. Drain off excess water and set aside. When the onion/fennel mixture is carmelized, add the chard and sautee until tender. Then add the cooked bulgar and the garbonzo beans and stir to combine. Serve as a side.
-1 cup bulgar wheat
-1 can garbonzo beans, drained
-1 bunch chard, chopped
-1 bulb fennel, thinly sliced
-1/2 onion, thinly sliced
-salt and pepper to taste
Sautee the onions and fennel over low heat for a long time, in a large pan. In a sauce pot, boil water and cook the bulgar as you would pasta, for about 25 minutes, or until tender. Drain off excess water and set aside. When the onion/fennel mixture is carmelized, add the chard and sautee until tender. Then add the cooked bulgar and the garbonzo beans and stir to combine. Serve as a side.
Labels: chard, dinner recipes, fennel, grains, homemade, Indian, lamb
Saturday, September 27, 2008
Tomato Soup and Grilled Cheese
Grilled Cheese and Tomato Soup
Tonight was a night for comfort food. Since I'm sure everyone knows how to make a grilled cheese, I'm not going to go into that.
Roasted Tomato Soup
-15 San Marzano tomatoes
-2 tb balsamic
-1/2 cup cream
-1 can chicken broth
-salt and pepper to taste
Halve the tomatoes and place, cut side up, in the large baking dish. Season with balsamic, salt and pepper and roast on 375 for about 35-40 minutes, or until soft and bubbly. Pour into a soup pot, add the chicken broth and puree with an immersion blender. Add the cream and season to taste. Dip your grilled cheese and eat.
-15 San Marzano tomatoes
-2 tb balsamic
-1/2 cup cream
-1 can chicken broth
-salt and pepper to taste
Halve the tomatoes and place, cut side up, in the large baking dish. Season with balsamic, salt and pepper and roast on 375 for about 35-40 minutes, or until soft and bubbly. Pour into a soup pot, add the chicken broth and puree with an immersion blender. Add the cream and season to taste. Dip your grilled cheese and eat.
Labels: dinner recipes, homemade, soup, tomatos
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