So a couple of things.
First of all - Happy New Year! I hope that everyone's year is filled with health, happiness, peace and good eating!
Second - I apologize for not keeping up with the blog. I have been doing lots of cooking, but life has interfered with my writing stuff down. My goal for this year is to put a new recipe/post up at least once a week.
Third - for those that have been reading and commenting on my blog - Thank You! I am supposed to receive notification when someone e-mails and for some reason have not been notified. I realized just the other day as I was going through past posts that people other than my dad are reading this blog!
So - welcome to all!
Back to the post at hand. I am not much of a baker, as many of you are aware. However, I was recently provided with a wonderful peanut butter cookie recipe that is so easy I had to share. The kids helped make the cookies and decorated them with sprinkles. You can certainly add a cup of chocolate chips/chopped nuts/ etc. The recipe will hold up.
Are you ready?
Easy Peanut Butter Cookies
1 cup of peanut butter
1 cup of sugar
1 egg
1. Preheat oven to 325 degrees.
2. Mix everything together until blended well (if you are adding chocolate chips/etc. do it now)
3. Drop in one teaspoon balls onto cookie/baking sheet (you do not need to butter the sheet)
2. Bake for 30 minutes.
Yes. That easy - and they are pretty tasty too. Very peanuty! Enjoy!
Sunday, January 3, 2010
Sunday, October 18, 2009
Easy "en Papillotte" for the Working Set
As I have written about before, my kids - especially my son - love fish. Salmon is a particular favorite, and I think it is a hoot that the fish monger at our local store recognizes my 6 year old. It is his job to select the fish each week.
But, as much as I love roasted fish - it can get a bit boring. So I thought it would be fun to try a riff on fish en papillote. What is this (for those that don't know) - basically fish and cut up veggies with some sort of scant liquid then wrapped in a parchment paper package that is then baked. You open the package at the table and voila! dinner.
Of course I have parchment paper - but what could I do that would be easier than individual packages?
Lunch Bag.
Yes. The plain brown lunch bag makes a great substitute for traditional parchment paper.
Here is the recipe. Feel free to substitute fish/veggies/etc. This is just what I used because I had it on hand - the technique remains the same. Also, I used one bag with a larger piece - you could make "mini" bags with individual portions.
Salmon in a Paper Bag
Brown Paper Bag
Olive Oil
1 lb. center cut salmon - bones removed
4 slices lemon
1 brussel sprout - shredded
1 carrot - thinly sliced
1 zucchini - thinly sliced
salt and pepper
1 tsp dried herbs (I used herbs de provence)
1. Preheat oven to 375 degrees.
2. Brush olive oil all over the brown paper bag (on the outside only).
3. Season fish with salt and pepper and herbs.
4. Toss veggies in bag. Place salmon and lemon slices on top of veggies.
5. Close the paper bag and place on baking sheet.
6. Bake for 8-10 minutes depending on thickness of salmon or fish.
7. Bring to the table and slice open the bag!
Enjoy!
But, as much as I love roasted fish - it can get a bit boring. So I thought it would be fun to try a riff on fish en papillote. What is this (for those that don't know) - basically fish and cut up veggies with some sort of scant liquid then wrapped in a parchment paper package that is then baked. You open the package at the table and voila! dinner.
Of course I have parchment paper - but what could I do that would be easier than individual packages?
Lunch Bag.
Yes. The plain brown lunch bag makes a great substitute for traditional parchment paper.
Here is the recipe. Feel free to substitute fish/veggies/etc. This is just what I used because I had it on hand - the technique remains the same. Also, I used one bag with a larger piece - you could make "mini" bags with individual portions.
Salmon in a Paper Bag
Brown Paper Bag
Olive Oil
1 lb. center cut salmon - bones removed
4 slices lemon
1 brussel sprout - shredded
1 carrot - thinly sliced
1 zucchini - thinly sliced
salt and pepper
1 tsp dried herbs (I used herbs de provence)
1. Preheat oven to 375 degrees.
2. Brush olive oil all over the brown paper bag (on the outside only).
3. Season fish with salt and pepper and herbs.
4. Toss veggies in bag. Place salmon and lemon slices on top of veggies.
5. Close the paper bag and place on baking sheet.
6. Bake for 8-10 minutes depending on thickness of salmon or fish.
7. Bring to the table and slice open the bag!
Enjoy!
Monday, October 12, 2009
Sauteed Shredded Brussel Sprouts and Apples
I know.
You are thinking - brussel sprouts? Really? But, when you either take the leaves apart or thinly "shred" the brussel sprouts and then saute them in some olive oil and a bit of salt and pepper - they take on a whole different texture and flavor.
Tonight I got back later than expected from the office. The kids had been home all day with Dad because it is Columbus Day and of course they had off (health care does not close on CD). So as I was driving home I stopped at the local grocer to see what kind of veggies looked good. And honestly, the brussel sprouts were beautiful! Small bright green heads of mini cabbage goodness. So - with a few of those and some apples the kids picked earlier in the Fall, I concocted my plan. Pasta. Easy. Apples and parmesan - always a good combo. And cabbage (I like to think of the brussel sprout as a baby cabbage) and something sweet like an apple - classic.
So - here it is:
Shredded Brussel Sprouts and Apples
I tossed this with enough spaghetti for 2 adults - kids "tried" some (there was plain spaghetti on the side) you can increase the amounts of veggies/etc. to toss with a lot of pasta - or you can serve this as a side dish (if you do this, I would not add in the parmesan - that was more for the spaghetti mix...)
Spaghetti - Cooked/Warm
4-5 brussel sprouts - cut in half through the core and thinly sliced or "shredded"
1 apple, cored and sliced thinly
2 tbsp olive oil
salt and pepper
1/4 cup grated parmesan
1. Heat olive oil in pan.
2. Saute brussel sprouts and apples until wilted and slightly browned/carmelized.
3. Add pinch of salt and pepper
4. Toss with spaghetti
5. Add in parmesan cheese and mix together.
Serve it up!!
You are thinking - brussel sprouts? Really? But, when you either take the leaves apart or thinly "shred" the brussel sprouts and then saute them in some olive oil and a bit of salt and pepper - they take on a whole different texture and flavor.
Tonight I got back later than expected from the office. The kids had been home all day with Dad because it is Columbus Day and of course they had off (health care does not close on CD). So as I was driving home I stopped at the local grocer to see what kind of veggies looked good. And honestly, the brussel sprouts were beautiful! Small bright green heads of mini cabbage goodness. So - with a few of those and some apples the kids picked earlier in the Fall, I concocted my plan. Pasta. Easy. Apples and parmesan - always a good combo. And cabbage (I like to think of the brussel sprout as a baby cabbage) and something sweet like an apple - classic.
So - here it is:
Shredded Brussel Sprouts and Apples
I tossed this with enough spaghetti for 2 adults - kids "tried" some (there was plain spaghetti on the side) you can increase the amounts of veggies/etc. to toss with a lot of pasta - or you can serve this as a side dish (if you do this, I would not add in the parmesan - that was more for the spaghetti mix...)
Spaghetti - Cooked/Warm
4-5 brussel sprouts - cut in half through the core and thinly sliced or "shredded"
1 apple, cored and sliced thinly
2 tbsp olive oil
salt and pepper
1/4 cup grated parmesan
1. Heat olive oil in pan.
2. Saute brussel sprouts and apples until wilted and slightly browned/carmelized.
3. Add pinch of salt and pepper
4. Toss with spaghetti
5. Add in parmesan cheese and mix together.
Serve it up!!
Friday, October 2, 2009
The best noodle kugel
So my favorite food magazine is closing: Gourmet. I can't believe it. Over the years I have collected, clipped, poured over, re-read, etc. etc. so many issues. I have to say that I thought some of the more recent changes to the magazine were not the best. However, the writing was stellar, the photography always beautiful, and so many of the recipes really were adaptable for "real life" - at least in my house.
At least the recipes are on-line at epicurious.
Sigh.
Anyway - as were are well into Sukkot, I thought I would pass along a great recipe I played with a bit over the holidays. I was never a fan of "savory" kugels nor do I particularly like ones with cheese. So, I always make mine "sweet" with more of an egg custard than anything else. It usually includes apples and "plumped" raisins - which are raisins soaked for about 20-30 minutes in either wine or grape juice. This year, I added some extra egg, used butter (the meal I was taking it to was dairy - you could use margarine to make it pareve if you need to) and also added in dried cranberries.
This one - a definite keeper.
Cranberry, Apple and Raisin Kugel
1 bag wide egg noodles
6 eggs
2 peeled, diced and cored apples
1/2 cup "plumped" golden raisins
1/4 cup dried cranberries
pinch of salt and pepper
1 stick butter (or margarine) cut into pieces
1 tbsp cinnamon
2 tbsp (or a bit more) sugar
1. Preheat oven to 350 and grease a 9x13 baking pan. (size doesn't really matter - this is what I had on hand).
2. Prepare egg noodles as directed on package and drain (I usually cook mine slightly under since they are cooked again in the oven).
3. While the noodles are cooking, in a large bowl, beat six eggs. Mix together with apples, raisins, cranberries, salt and pepper.
4. When noodles are drained and still warm, toss with egg and fruit mixture. Toss in pieces of butter (or margarine) until they are melted.
5. Place noodle mixture in prepared pan. Sprinkle sugar and cinnamon all over the top.
6. Bake for 35-45 minutes until set and golden brown.
YUM! (By the way - this can be served hot, warm, room temperature. I also like it cold. It will keep in the fridge for about 1 week.)
At least the recipes are on-line at epicurious.
Sigh.
Anyway - as were are well into Sukkot, I thought I would pass along a great recipe I played with a bit over the holidays. I was never a fan of "savory" kugels nor do I particularly like ones with cheese. So, I always make mine "sweet" with more of an egg custard than anything else. It usually includes apples and "plumped" raisins - which are raisins soaked for about 20-30 minutes in either wine or grape juice. This year, I added some extra egg, used butter (the meal I was taking it to was dairy - you could use margarine to make it pareve if you need to) and also added in dried cranberries.
This one - a definite keeper.
Cranberry, Apple and Raisin Kugel
1 bag wide egg noodles
6 eggs
2 peeled, diced and cored apples
1/2 cup "plumped" golden raisins
1/4 cup dried cranberries
pinch of salt and pepper
1 stick butter (or margarine) cut into pieces
1 tbsp cinnamon
2 tbsp (or a bit more) sugar
1. Preheat oven to 350 and grease a 9x13 baking pan. (size doesn't really matter - this is what I had on hand).
2. Prepare egg noodles as directed on package and drain (I usually cook mine slightly under since they are cooked again in the oven).
3. While the noodles are cooking, in a large bowl, beat six eggs. Mix together with apples, raisins, cranberries, salt and pepper.
4. When noodles are drained and still warm, toss with egg and fruit mixture. Toss in pieces of butter (or margarine) until they are melted.
5. Place noodle mixture in prepared pan. Sprinkle sugar and cinnamon all over the top.
6. Bake for 35-45 minutes until set and golden brown.
YUM! (By the way - this can be served hot, warm, room temperature. I also like it cold. It will keep in the fridge for about 1 week.)
Wednesday, May 27, 2009
Roasted Mustard Salmon
Despite being really crazy at work, I have had time to cook for the family. What I have been relying on are old standbys that the husband and kids love - they come out great every time and are quick and easy.
As I have written about before, my husband does not love fish (his love for tuna from the can boggles my mind). However, he does love salmon and this way in particular.
Some things to note.
1. When I buy fish, I buy fresh not frozen, and I usually buy on the same day I am making the fish. I usually go to Whole Foods (or some other store that is very clean - I am a bit obsessive about this point) and look for what is on sale, then talk to the fish guy about when it came in, quality, etc. This way, I get the freshest, best fish I can.
2. Fish should not smell fishy. Really. This is how you know it is fresh. It should have a slightly oceany smell but not very strong (like tuna from a can for instance).
3. I usually ask for a center cut and ask that the pieces be of the same size and thickness. This way, they all cook about the same time. Also, I ask them to remove any pin bones and depending on the fish, the skin. Some people like the skin - so up to you.
Roasted Mustard Salmon
1 side salmon
1 tsp olive oil
2-3 tsp dijon mustard - enough to put a thin layer on top of the salmon
salt and pepper
1 tsp herbs de provence or thyme
1. Preheat oven to 425. Or preheat broiler.
2. Place salmon in roasting pan or on tray rubbed with olive oil. Smear mustard on top of salmon so it is all over the top. Sprinkle with herbs and salt and pepper.
3. Put in oven for 10-12 minutes or until it is pink through and flakes. (Fish will continue cooking after you remove it from the oven - so best way to check is simply to stick a knife in and see if it is almost evenly pink throughout. If it is, pull it out. If you like it more rare, cook for less time.)
That's it!!! There are lots of variations on this. Sometimes I mix some breadcrumbs or panko with the mustard and put that on top. Sometimes I stick some slices of lemon underneath. Sometimes I put parmesan cheese on top of the mustard. They all work.
As I have written about before, my husband does not love fish (his love for tuna from the can boggles my mind). However, he does love salmon and this way in particular.
Some things to note.
1. When I buy fish, I buy fresh not frozen, and I usually buy on the same day I am making the fish. I usually go to Whole Foods (or some other store that is very clean - I am a bit obsessive about this point) and look for what is on sale, then talk to the fish guy about when it came in, quality, etc. This way, I get the freshest, best fish I can.
2. Fish should not smell fishy. Really. This is how you know it is fresh. It should have a slightly oceany smell but not very strong (like tuna from a can for instance).
3. I usually ask for a center cut and ask that the pieces be of the same size and thickness. This way, they all cook about the same time. Also, I ask them to remove any pin bones and depending on the fish, the skin. Some people like the skin - so up to you.
Roasted Mustard Salmon
1 side salmon
1 tsp olive oil
2-3 tsp dijon mustard - enough to put a thin layer on top of the salmon
salt and pepper
1 tsp herbs de provence or thyme
1. Preheat oven to 425. Or preheat broiler.
2. Place salmon in roasting pan or on tray rubbed with olive oil. Smear mustard on top of salmon so it is all over the top. Sprinkle with herbs and salt and pepper.
3. Put in oven for 10-12 minutes or until it is pink through and flakes. (Fish will continue cooking after you remove it from the oven - so best way to check is simply to stick a knife in and see if it is almost evenly pink throughout. If it is, pull it out. If you like it more rare, cook for less time.)
That's it!!! There are lots of variations on this. Sometimes I mix some breadcrumbs or panko with the mustard and put that on top. Sometimes I stick some slices of lemon underneath. Sometimes I put parmesan cheese on top of the mustard. They all work.
Friday, May 8, 2009
Grilled Whole Chicken
Yesterday was probably one of the most beautiful days in Chicago this year. The sun was out, it was in the low 70's and the sky was blue. Really a perfect day for grilling.
I often have used our grill (gas one I should mention) as a second oven. On holidays and other times when I simply run out of room, I have used it to roast vegetables in a pan, keep side dishes warm, make sauces or grill main courses.
And while I have rotisseried whole chickens and flattened them and grilled them, I never have used the grill to "grill/roast" a whole one.
Until yesterday.
Let me tell you something. This is a great way to make whole chicken. Easy, no fuss and the taste was terrific. It had some of the smokiness of the grill and the meat was incredibly juicy, with crisp lightly browned skin. Delicious.
Grilled Whole Chicken
Whole Chicken - About 3 1/2 lbs. Washed and Trimmed
1 lemon cut in half
10 sprigs of fresh thyme/rosemary or other fresh herbs
Salt and Pepper
Olive Oil (about 1 tsp)
1. Heat the grill - both sides.
2. Prepare the chicken. Stuff the cavity with the lemon and herbs. Rub with salt and pepper and a bit of olive oil.
3. When the grill is heated, turn off one side. Put the chicken on that side. Close the cover.
4. Cook the chicken for between 1 hour 15 minutes to 1 1/2 hours or until temp in thickest part is 175-180 or juices run clear. If one side cooks quicker than the other, turn the chicken so the less cooked part is closer to the heated side. Be careful not to spill out the juices.
5. Let rest for about 10 minutes and serve!
Happy Spring!!
I often have used our grill (gas one I should mention) as a second oven. On holidays and other times when I simply run out of room, I have used it to roast vegetables in a pan, keep side dishes warm, make sauces or grill main courses.
And while I have rotisseried whole chickens and flattened them and grilled them, I never have used the grill to "grill/roast" a whole one.
Until yesterday.
Let me tell you something. This is a great way to make whole chicken. Easy, no fuss and the taste was terrific. It had some of the smokiness of the grill and the meat was incredibly juicy, with crisp lightly browned skin. Delicious.
Grilled Whole Chicken
Whole Chicken - About 3 1/2 lbs. Washed and Trimmed
1 lemon cut in half
10 sprigs of fresh thyme/rosemary or other fresh herbs
Salt and Pepper
Olive Oil (about 1 tsp)
1. Heat the grill - both sides.
2. Prepare the chicken. Stuff the cavity with the lemon and herbs. Rub with salt and pepper and a bit of olive oil.
3. When the grill is heated, turn off one side. Put the chicken on that side. Close the cover.
4. Cook the chicken for between 1 hour 15 minutes to 1 1/2 hours or until temp in thickest part is 175-180 or juices run clear. If one side cooks quicker than the other, turn the chicken so the less cooked part is closer to the heated side. Be careful not to spill out the juices.
5. Let rest for about 10 minutes and serve!
Happy Spring!!
Thursday, May 7, 2009
Pasta Balloon Tie
So the kids named this pasta dish - I think it was because of the shape of the pasta I used - gemelli - which sort of looks like two pieces of string twisted together. Like a balloon tie!
But more to the point, this is a non-meat take on Pasta Carbonara! Creamy, delicious - (no smokiness because of lack of bacon/smoked meat, but really good nonetheless. I could have experimented with some liquid smoke or smoked salt/pepper - may try that next time).
I find that when I use fun shapes the kids tend to be more adventurous in what the eat so...
Pasta Balloon Tie
Some sort of pasta (I used 1/2 box of Gemelli)
2 egg yolks
1 cup finely diced fontina or monterey jack cheese
pinch of salt and pepper
dash of hot red pepper flakes (to taste - don't use too much!)
1/4 cup chopped fresh parsley
Grated Parmesan cheese for serving
1. Start making pasta as usual.
2. In a large bowl that you can mix the pasta in later, mix together all ingredients except the grated parmesan.
3. Drain pasta.
4. As soon as it is drained, pour pasta over mixture in the bowl. Continue tossing with sauce until the cheese is a bit melted and all pasta is covered with sauce.
5. Serve with grated parmesan.
A couple of things you can add...
1. Saute some onions in olive oil - carmelized would be delicious - toss with the pasta and sauce AFTER so the hot onions don't cook the egg.
2. Spinach. Once the pasta is tossed with the sauce, add some chopped spinach. The heat will wilt it some.
3. Other fresh herbs. In addition to parsley - try some chopped fresh basil!
4. Lemon zest. Add some freshly grated lemon zest to the sauce.
YUM!!!
But more to the point, this is a non-meat take on Pasta Carbonara! Creamy, delicious - (no smokiness because of lack of bacon/smoked meat, but really good nonetheless. I could have experimented with some liquid smoke or smoked salt/pepper - may try that next time).
I find that when I use fun shapes the kids tend to be more adventurous in what the eat so...
Pasta Balloon Tie
Some sort of pasta (I used 1/2 box of Gemelli)
2 egg yolks
1 cup finely diced fontina or monterey jack cheese
pinch of salt and pepper
dash of hot red pepper flakes (to taste - don't use too much!)
1/4 cup chopped fresh parsley
Grated Parmesan cheese for serving
1. Start making pasta as usual.
2. In a large bowl that you can mix the pasta in later, mix together all ingredients except the grated parmesan.
3. Drain pasta.
4. As soon as it is drained, pour pasta over mixture in the bowl. Continue tossing with sauce until the cheese is a bit melted and all pasta is covered with sauce.
5. Serve with grated parmesan.
A couple of things you can add...
1. Saute some onions in olive oil - carmelized would be delicious - toss with the pasta and sauce AFTER so the hot onions don't cook the egg.
2. Spinach. Once the pasta is tossed with the sauce, add some chopped spinach. The heat will wilt it some.
3. Other fresh herbs. In addition to parsley - try some chopped fresh basil!
4. Lemon zest. Add some freshly grated lemon zest to the sauce.
YUM!!!
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