Thursday, December 04, 2008
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
Tuesday, August 05, 2008
Oxtail Stew
Hearty Oxtail Stew
This was meaty, not too gamey and very filling.
-3 lbs oxtails
-1 onion, diced
-6 large carrots, peeled and cut into chunks
-3 turnips, peeled and cut into chunks
-1 can chickpeas, drained
-1/2 cup brown rice
-1 bunch turnip greens, diced
-2 cans diced tomatoes
-water to cover
-1 tb turmeric
-1 tb fenugreek powder
-salt and pepper to taste
-1 onion, diced
-6 large carrots, peeled and cut into chunks
-3 turnips, peeled and cut into chunks
-1 can chickpeas, drained
-1/2 cup brown rice
-1 bunch turnip greens, diced
-2 cans diced tomatoes
-water to cover
-1 tb turmeric
-1 tb fenugreek powder
-salt and pepper to taste
Brown the oxtail in a deep pot. Add the onions, carrots and turnips and cook for a few minutes. Add the spices and stir to combine. Add everything else. Bring to a boil. Reduce to a simmer and simmer, uncovered, for about 2 hours.
Labels: carrot, chickpeas, dinner recipes, homemade, oxtail, rice, stew, tomatos, turnip, turnip greens
Tuesday, May 27, 2008
Ground Meat Curry with Roasted Root Veggies in a Cilantro Pesto
Although this curry recipe calls for ground beef, we made it with ground turkey, to make it a bit healthier. Click here for the recipe for the root veggies with cilantro pesto.Ground Meat Curry
-1 lb ground turkey
-2 onions, pureed
-2 cans tomatoes, pureed
-1 can coconut milk
-salt and pepper to taste
-1 1/2 tb cumin
-1 tsp turmeric
-1 tsp cayenne
-3 tb oil
Heat the oil and add the onions and sautee until browned. Add the tomatoes and spices and sautee for a few more minutes. Add the turkey and the coconut milk and cook until the meat it cooked and the the mixture is the desired consistency.
Labels: carrot, dinner recipes, homemade, turkey, turnip
Saturday, May 10, 2008
Vij's Lambchops and Roasted Carrot and Turnip Salad with Cilantro Pesto
Vij's Lamb Popsicles in Turmeric Cream Sauce
After many, many attempts, Alexis has finally perfected this sauce. Last time it didn't break, which was a relief, but this time the consistency was perfect. This sauce involves lots of patience, the substitution of half and half for cream and a spoonful of cornstarch. Click here for the recipe.
Roasted Carrot and Turnip Salad in Cilantro Pesto
This salad was served room temperature and was hearty and bright at the same time.
-8 carrots, peeled and chopped
-5 baby turnips, cut in eighths
-1 bunch cilantro
-juice of 1 lime
-1 handful pine nuts
-2 cloves garlic
-salt to taste
Roast the carrots and turnips on 375 until fork tender. Set aside to cool. Puree the remaining ingredients until a paste forms. When the veggies are cool, toss them in the cilantro pesto.
Labels: carrot, dinner recipes, homemade, Indian, lamb, turnip
Tuesday, April 22, 2008
Mediterranean Halibut with Roasted Root Veggies
Anything you can roast in the ovens allows for a very hands-off cooking experience that is perfect for a weeknight. In this case, both dishes were baked at the same temperature, for different amounts of time. Additionally, roasting brings out the natural sweetness in root veggies and, thus, they require little adornment when cooked this way.
Roasted Root Veggies:
-5 carrots, peeled and roughly chopped
-5 baby turnips, roughly chopped
-2 parsnips, peeled and roughly chopped
Toss the veggies with a little olive oil and season with salt and pepper. Roast in a covered pan on 375 for about an hour, or until fork tender. Turn occasionally.
Mediterranean Halibut
-1 handful sun dried tomatoes, rehydrated and chopped
-1/2 cup pitted kalamata olives, chopped
-1/2 cup artichoke hearts, chopped
-1 1/2 lb filet of halibut
Season the halibut with salt and pepper. Mix the chopped veggies together and spread in a thick layer over the fish. Bake for about 15 minutes on 375, or until fish flakes with a fork.
-5 carrots, peeled and roughly chopped
-5 baby turnips, roughly chopped
-2 parsnips, peeled and roughly chopped
Toss the veggies with a little olive oil and season with salt and pepper. Roast in a covered pan on 375 for about an hour, or until fork tender. Turn occasionally.
Mediterranean Halibut
-1 handful sun dried tomatoes, rehydrated and chopped
-1/2 cup pitted kalamata olives, chopped
-1/2 cup artichoke hearts, chopped
-1 1/2 lb filet of halibut
Season the halibut with salt and pepper. Mix the chopped veggies together and spread in a thick layer over the fish. Bake for about 15 minutes on 375, or until fish flakes with a fork.
Labels: carrot, dinner recipes, fish, halibut, homemade, parsnip, turnip
Thursday, January 03, 2008
Mustard-y Onions and Sausage with Roasted Root Veggies
A hearty winter lunch that reheats well.
Roasted Root Veggies
-3 beets (mixture of red and golden), peeled and chopped
-1 large rutabaga, peeled and chopped
-2 turnips, peeled and chopped
Season with olive oil, salt and pepper and roast, covered, on 375 for about and hour, or until veggies are fork tender.
Onions and Sausages
-8 pork sausages, removed from casings
-1 onion, thinly sliced
-2 tb whole grain mustard
-2 tb apple cider vinegar
Brown the sausage, cutting into small pieces with a cooking utensil as you go. Add the onions an sautee a few more minutes. Then add the mustard and the cider vinegar and cook until sausage is cooked through.
-1 large rutabaga, peeled and chopped
-2 turnips, peeled and chopped
Season with olive oil, salt and pepper and roast, covered, on 375 for about and hour, or until veggies are fork tender.
Onions and Sausages
-8 pork sausages, removed from casings
-1 onion, thinly sliced
-2 tb whole grain mustard
-2 tb apple cider vinegar
Brown the sausage, cutting into small pieces with a cooking utensil as you go. Add the onions an sautee a few more minutes. Then add the mustard and the cider vinegar and cook until sausage is cooked through.
Labels: beets, dinner recipes, homemade, rutabaga, sausage, turnip
Tuesday, November 27, 2007
Leek-Turnip Soup with Sausage
This simple soup is easy to make and nice and warming for winter.
-4 leeks, cleaned and chopped
-1 large turnip, peeled and chopped
-3 cans chicken broth
-pepper to taste
-6 hot Italian sausages
Take the sausages out of their skins and brown, cutting into small bits with the spatula as you go. When sausage is browned and cooked through, drain and set aside. Sautee the leeks and turnips in a bit of olive oil until beginning to brown. Add the broth and bring to a boil. Reduce to a simmer and cover. Simmer until turnips are soft and puree with an immersion blender until smooth. Put soup through a strainer and then add in the sausage.
-1 large turnip, peeled and chopped
-3 cans chicken broth
-pepper to taste
-6 hot Italian sausages
Take the sausages out of their skins and brown, cutting into small bits with the spatula as you go. When sausage is browned and cooked through, drain and set aside. Sautee the leeks and turnips in a bit of olive oil until beginning to brown. Add the broth and bring to a boil. Reduce to a simmer and cover. Simmer until turnips are soft and puree with an immersion blender until smooth. Put soup through a strainer and then add in the sausage.
Labels: dinner recipes, leeks, sausage, soup, turnip
Saturday, October 20, 2007
Pan Fried Steak with Mustard-Cilantro Root Vegetables
This steak was very simply marinated worcestershire sauce and steak seasoning, then pan fried for 3 minutes on each side (medium rare). The root vegetables were a great new side dish, with no added fat, but packed with flavor.
Mustard Cilantro Root Vegetable
-5 baby turnips, peeled and quartered
-1 large parsley root, peeled and cut in bite sized pieces
-1 Tb whole grain mustard
-1 handful of fresh cilantro, minced
Boil the veggies in salted water until fork tender. Drain. Mix the mustard and cilantro together, then stir in with the boiled veggies and serve.
-5 baby turnips, peeled and quartered
-1 large parsley root, peeled and cut in bite sized pieces
-1 Tb whole grain mustard
-1 handful of fresh cilantro, minced
Boil the veggies in salted water until fork tender. Drain. Mix the mustard and cilantro together, then stir in with the boiled veggies and serve.
Labels: beef, dinner recipes, homemade, parsley root, turnip
Thursday, September 06, 2007
Dinner at Home
Fennel-Turnip Soup
A tasty, smooth, creamy soup without the use of starches or cream.
-4 turnips, roughly chopped
-2 small fennel bulbs, roughly chopped
-1/2 onion, roughly chopped
-4 garlic cloves, peeled
-4 cans chicken stock
-pepper to taste
Sautee onions in a bit of olive oil until soft. Add turnips, garlic and fennel and sautee a few more minutes. Add chicken stock and pepper and bring to a boil. Reduce heat and simmer, covered, until veggies are fork tender, about 20 minutes. Puree with an immersion blender (or a regular blender or food processor). Strain though a fine seive and serve.
-2 small fennel bulbs, roughly chopped
-1/2 onion, roughly chopped
-4 garlic cloves, peeled
-4 cans chicken stock
-pepper to taste
Sautee onions in a bit of olive oil until soft. Add turnips, garlic and fennel and sautee a few more minutes. Add chicken stock and pepper and bring to a boil. Reduce heat and simmer, covered, until veggies are fork tender, about 20 minutes. Puree with an immersion blender (or a regular blender or food processor). Strain though a fine seive and serve.
Spinach, Cucumber and Heirloom Tomato Salad
Several varieties of heirloom tomatoes give this salad beautiful color and flavor. The salad is dressed in a simple balsamic vinaigrette of one part each oil, balsamic vinegar and grainy mustard.
Spaghetti and Meatballs
We don't usually make such carb heavy food, but we had company. Alexis made one large batch of sauce and used it for this dish as well as for the lasagna below. To the sauce, she added sliced zuchinni.
Meatballs:
-1 lb ground turkey
-1 egg
-1 ts garlic powder
-1 ts salt
-1 ts pepper
-2 tb italian herbs
Mix all of the ingredients thoroughly with your hands and roll into balls with about 1" diameter. In a large sautee pan heat about 3 tb of cooking oil (not olive oil). Add all of the meatballs and pan-fry until done in the center and crispy on the outsides. Shake the pan often to turn the meatballs.
Add the meatballs and some thinly sliced zuchinni to the tomato sauce (recipe below) and then simmer for about 10 minutes. Ladle meatballs and sauce over al dente spaghetti.
-1 lb ground turkey
-1 egg
-1 ts garlic powder
-1 ts salt
-1 ts pepper
-2 tb italian herbs
Mix all of the ingredients thoroughly with your hands and roll into balls with about 1" diameter. In a large sautee pan heat about 3 tb of cooking oil (not olive oil). Add all of the meatballs and pan-fry until done in the center and crispy on the outsides. Shake the pan often to turn the meatballs.
Add the meatballs and some thinly sliced zuchinni to the tomato sauce (recipe below) and then simmer for about 10 minutes. Ladle meatballs and sauce over al dente spaghetti.
Zuchinni Lasagna
We love this dish because even though the "noodles" are made from zuchinni, you really don't feel like you are eating a "mock" lasagna, but a real one. Click here for a video demo of how to make zucchini "noodles".
Lasagna "Noodles":
Ricotta Mixture:
-2 cups fresh ricotta
-8 cloves garlic, minced
-2 handfuls fresh basil, finely chopped
Mix all ingredients thoroughly.
Meat:
-1 1/2 lbs ground turkey or beef
-1 large onion, minced
-salt and pepper to taste
Sautee onions and ground meat until browned and done.
Sauce:
-5 cans diced tomatoes
-1/2 onion, roughly chopped
-8 cloves garlic, peeled
-3 tb Italian seasoning
-1 handful fresh basil
-2 bay leaves
-salt and pepper to taste
Sautee the onions and garlic in a bit of olive oil until beginning to brown. Add all of the other ingredients. Stir and bring to a boil. Reduce heat and simmer, covered for about 25 minutes. Remove bay leaves and puree the sauce. Season with salt and pepper.
Other ingredients:
-1 can black olives, drained and roughly chopped
-2 cups shredded mozzerella and 2 cups shredded cheddar or monterey jack, mixed together
-1 cup grated parmasan
Preheat the oven to 375. Grease a 9x13 glass baking dish and layer the bottom with zuchinni noodles, slightly overlapping. Season with salt and pepper. Ladle about 1/2 cup sauce and spread over the zucchini. Layer half the meat and 1/3 of the cheeses. Add another layer or zucchini noodles. Season with salt and pepper. Spread the ricotta mixture evenly over the zuchinni noodles. Sprinkle all of the olive evenly over the ricotta mixture. Add another layer of zuchinni noodles and season with salt and pepper. Ladle about 1/2 cup sauce and spread over the zucchini. Layer the rest of the meat and 1/3 of the cheeses. Add a final layer of zuchinni noodles, season with salt and pepper and ladle about 1 cup of sauce over the zuchinni, spread evenly. Add the rest of the cheeses. Poke a few toothpicks in the top of the lasagna to prevent the foil from sticking to the top layer of cheese. Cover with foil and bake on 375 for about an hour. Remove the foil and bake for about 5 more minutes, until the cheese is golden and bubbly. Remove from oven and let sit for about 10 minutes before serving.
Labels: dinner recipes, fennel, homemade, Italian, salad, soup, spinach, turkey, turnip
Wednesday, August 22, 2007
Lunch at Work
Sausage Noodle Soup
A tasty take on chicken noodle soup, made with all the leftover veggies cluttering the fridge.
-3 kielbasa, diced
-3 large, white radishes, peeled and diced
-3 celery stalks, diced
-8 leftover rainbow chard stalks, diced
-1/2 onion, diced
-1 package kelp noodles, chopped
-6 cans chicken broth
Sautee onions, celery, chard and radish in a bit of olive oil until beginning to brown and soften. Add the broth, noodles and the kielbasa. Cover and simmer until veggies and noodles are soft.
-3 large, white radishes, peeled and diced
-3 celery stalks, diced
-8 leftover rainbow chard stalks, diced
-1/2 onion, diced
-1 package kelp noodles, chopped
-6 cans chicken broth
Sautee onions, celery, chard and radish in a bit of olive oil until beginning to brown and soften. Add the broth, noodles and the kielbasa. Cover and simmer until veggies and noodles are soft.
Leftover Farmer's Market Salad
Still satisfying and not wilted, since there's no lettuce in this salad.
Labels: chard, homemade, leftovers, lunch recipes, salad, sausage, soup, turnip
Thursday, August 16, 2007
Breakfast at Home
Steak, Eggs and Horseradish Turnips
A hearty breakfast of leftover steak and horseradish turnips served with simple cheesy scrambled eggs.
Labels: beef, breakfast recipe, eggs, homemade, leftovers, turnip
Wednesday, August 15, 2007
Dinner at Home
Turnips with Horseradish and Pan Fried NY Strip Steak
A twist on the standard American meat and potatos dinner.
Horseradish Turnips
-8 baby turnips
-2 tb cream
-1 ts horseradish
-salt and pepper to taste
-1 tb butter
Peel and quarter the turnips. Put a pot of water on to boil with some salt. When the water is boiling, add the turnips and boil until just fork tender. Drain immediately. In a frying pan melt the butter and dump in the turnips. Sautee until browned. Mix the cream and horseradish together and pour over the turnips. Stir to coat. Season with salt and pepper and serve.
Steaks
-2 steaks
-1 tb steak seasoning
-2 tb worcestershire sauce
-1 tb butter
-1 ts olive oil
Poke the steaks with a fork on both sides, season with worcestershire and steak seasoning. Let sit for 15 minutes or so. Heat a pan with the butter and olive oil. When hot, cook the steaks for 3 minutes on each side for medium rare.
-8 baby turnips
-2 tb cream
-1 ts horseradish
-salt and pepper to taste
-1 tb butter
Peel and quarter the turnips. Put a pot of water on to boil with some salt. When the water is boiling, add the turnips and boil until just fork tender. Drain immediately. In a frying pan melt the butter and dump in the turnips. Sautee until browned. Mix the cream and horseradish together and pour over the turnips. Stir to coat. Season with salt and pepper and serve.
Steaks
-2 steaks
-1 tb steak seasoning
-2 tb worcestershire sauce
-1 tb butter
-1 ts olive oil
Poke the steaks with a fork on both sides, season with worcestershire and steak seasoning. Let sit for 15 minutes or so. Heat a pan with the butter and olive oil. When hot, cook the steaks for 3 minutes on each side for medium rare.
Labels: beef, dinner recipes, homemade, turnip
Wednesday, December 06, 2006
Dinner at Home
Giao wasn't feeling well and was in need of some chicken soup.
Chicken Noodle Soup
This soup is made with kelp noodles rather than regular noodles. Comfort food without all of the carbs.
Chicken Noodle Soup
-6 chicken breasts, baked and diced
-1 head napa cabbage, chopped
-1 onion, diced
-1 large carrot, peeled and cut in thin quarter rounds
-1 large turnip, peeled and diced
-2 packages kelp noodles
-8 cans chicken broth
Bake the chicken and dice. Set aside. Sautee the onions, carrot and turnip until beginning to soften. Add the broth and noodles and bring to a boil. When turnips are soft, add the chopped cabbage. When cabbage is soft add the diced chicken, and serve.
Chicken Noodle Soup
This soup is made with kelp noodles rather than regular noodles. Comfort food without all of the carbs.
Chicken Noodle Soup
-6 chicken breasts, baked and diced
-1 head napa cabbage, chopped
-1 onion, diced
-1 large carrot, peeled and cut in thin quarter rounds
-1 large turnip, peeled and diced
-2 packages kelp noodles
-8 cans chicken broth
Bake the chicken and dice. Set aside. Sautee the onions, carrot and turnip until beginning to soften. Add the broth and noodles and bring to a boil. When turnips are soft, add the chopped cabbage. When cabbage is soft add the diced chicken, and serve.
Labels: chicken, kelp noodles, soup, turnip
Tuesday, November 07, 2006
Dinner at Home
Since Giao still wasn't feeling well, Alexis made a big pot of vegetable quinoa soup with a bit of egg for protein.
Hearty Vegetable Quinoa Soup
Inspired by both Alexis' little sister, who loves quinoa, and our travels to Peru, in which quinoa is a primary ingredient in many soups, Alexis decided to make a hearty winter soup with this protein packed grain.
Hearty Vegetable Quinoa Soup
Inspired by both Alexis' little sister, who loves quinoa, and our travels to Peru, in which quinoa is a primary ingredient in many soups, Alexis decided to make a hearty winter soup with this protein packed grain.
-1 large golden beet, diced
-1 large turnip, diced
-1 large onion, diced
-4 cloves garlic, minced
-1 lb asparagus, chopped
-4 eggs, beaten
-1/2 cup parsasean
-1 cup quinoa
-6 can chicken broth
Sautee onions, garlic, turnip and beet in a bit of olive oil until beginning to brown. Add broth and bring to a boil. Simmer until beets and turnips are soft. Add apsaragus and quinoa and simmer until tender (10-15 minutes). Mix the eggs and parmasean together and pour the mixture into the soup, stirring vigorously. Remove from heat and serve.
-1 large turnip, diced
-1 large onion, diced
-4 cloves garlic, minced
-1 lb asparagus, chopped
-4 eggs, beaten
-1/2 cup parsasean
-1 cup quinoa
-6 can chicken broth
Sautee onions, garlic, turnip and beet in a bit of olive oil until beginning to brown. Add broth and bring to a boil. Simmer until beets and turnips are soft. Add apsaragus and quinoa and simmer until tender (10-15 minutes). Mix the eggs and parmasean together and pour the mixture into the soup, stirring vigorously. Remove from heat and serve.
Labels: asparagus, beets, homemade, quinoa, soup, turnip
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