Well, we did it!
J and I have planted our vegetable garden. Only time will tell how well it turns out, but I will let you all know!
So - onto dinner. I make lots of salad. Sometimes the kids eat it - J likes raw veggies - A only eats fruit and protein. Nary a green vegetable has passed her lips since she was able to fend for herself at the table. She loves all things dairy (as do most kids) and will eat lots and lots on any given day.
I am happy to say that J, while rejecting anything that "looks" like it might have sauce, is pretty open to veggies and fruit (of course). And, both kids love to stand in the kitchen while I am prepping fruit and ask for it as I go! (I cut everything up and put it into containers when I get home - easier this way - and more likely that we will eat it!)
Anyway - back to the salad...
I have been making this for years. IT seems odd to grill lettuce, but let me tell you - it is terrific! The first time I made it for a crowd, they all thought I was crazy. Once they had it - they asked for more - and it is Jay's favorite way to have salad.
Very easy to do - goes with everything - and you can throw in any type of grilled veggie as well.
Basic recipe for grilled salad:
1 head romaine or green lettuce
1 head radicchio
1-2 heads belgian endive
2 tbsp olive oil
kosher salt and pepper to taste
Dressing
2 tbsp balsamic vinegar
1 tbsp olive oil
salt and pepper to taste
1. Heat grill. (You can use an indoor grill pan too...)
2. Cut lettuces lengthwise keeping the stem/core in tact so the lettuce doesn't fall apart. (I usually half the romaine/green lettuce/endive and quarter the radiccio.
3. Brush with olive oil and sprinkle with salt and pepper
4. Place lettuces on grill and heat about 2-3 minutes per side. You are looking for some wilting and some nice grill marks. I usually let the radicchio go a bit longer, since it is thicker than the others. It is also nice if there is a bit of charring on the thin ends.
5. Remove from grill. Chop roughly and toss with balsamic vinegar a bit more olive oil and a bit of salt and pepper. Serve warm!
Tonight I didn't have any endive, but I did have some zucchini, scallions and bell peppers. So I sliced the zucchini lengthwise, cut the bottom of the scallions and quartered the red peppers. Threw those on the grill with the lettuces, chopped everything together - YUM!!!
Have a great week and grill that salad!
Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts
Sunday, May 18, 2008
Thursday, May 1, 2008
It is May!
Yes! I am back!
After a crazy Passover (with some incredibly delicious eating and beautiful weather) I am back. I also just finished a huge grant, so hopefully will have some more time to dedicate to this blog!
Anyway- because last week was Passover, and we do not eat out at all during the week, I did lots of cooking (and yes, there was also lots and lots of matzo and Temptee cream cheese.) We had quite a number of friends over Friday night for dinner - and everything was delicious.
One of the interesting things about Passover is that for Ashkenazi Jews (those of Eastern European descent mostly) there is no "kitneot" or legumes - no rice, beans, etc... In recent years, a terrific substitute has been used - Quinoa! Yes, it is apparently from a beet, and therefore, allowable during Passover.
I made a wonderful Quinoa dish for Shabbat, and I think it is going to take up permanent residence in my repertoire - I made brisket also, but what folks couldn't stop talking about - or eating for that matter - was the Quinoa. You can find Quinoa in Whole Foods and it is starting to show up in regular aisles. I took it for lunch a few days later - ate it cold - still delicious!
So - here it is:
Red Quinoa with dates, carrots, zucchini and toasted honey almonds
2 cups Red Quinoa (I think this kind is tastier than the other type...you may need to rinse and drain the Quinoa - check the package)
4 cups Water
2 Tbsp chopped dates (pitted, of course) - chop them coursely
2 tbsp olive oil
3 Medium Carrots - diced
2 Medium Zucchini - diced
1 cup Sliced Almonds
1 Tbsp Honey
Kosher Salt
Pepper
1. Put Quinoa, Water, Chopped Dates and 1 pinch of Kosher Salt in Pot on Stove. Bring to a boil and cover. Cook for 20 minutes or until all water is absorbed.
2. While Quinoa is cooking, heat 1 1/2 tbsp of olive oil in pan and saute carrots and zucchini until just tender. Season with salt and pepper. Set aside in pan.
3. In small saute pan, heat rest of olive oil and toast sliced almonds until light brown. Add Honey and toss to coat. Sprinkle with pinch of kosher salt. Continue to toast until golden brown. Set aside.
4. When Quinoa is done, mix together with veggies and almonds. Serve!
FYI - you don't have to use dates (they will lose their brownish color because the quinoa will absorb it - still taste terrific.) Other dried fruits - cranberries, currants, etc. would be terrific in this as would other types of veggies.
Even the kids liked it!
Enjoy -
After a crazy Passover (with some incredibly delicious eating and beautiful weather) I am back. I also just finished a huge grant, so hopefully will have some more time to dedicate to this blog!
Anyway- because last week was Passover, and we do not eat out at all during the week, I did lots of cooking (and yes, there was also lots and lots of matzo and Temptee cream cheese.) We had quite a number of friends over Friday night for dinner - and everything was delicious.
One of the interesting things about Passover is that for Ashkenazi Jews (those of Eastern European descent mostly) there is no "kitneot" or legumes - no rice, beans, etc... In recent years, a terrific substitute has been used - Quinoa! Yes, it is apparently from a beet, and therefore, allowable during Passover.
I made a wonderful Quinoa dish for Shabbat, and I think it is going to take up permanent residence in my repertoire - I made brisket also, but what folks couldn't stop talking about - or eating for that matter - was the Quinoa. You can find Quinoa in Whole Foods and it is starting to show up in regular aisles. I took it for lunch a few days later - ate it cold - still delicious!
So - here it is:
Red Quinoa with dates, carrots, zucchini and toasted honey almonds
2 cups Red Quinoa (I think this kind is tastier than the other type...you may need to rinse and drain the Quinoa - check the package)
4 cups Water
2 Tbsp chopped dates (pitted, of course) - chop them coursely
2 tbsp olive oil
3 Medium Carrots - diced
2 Medium Zucchini - diced
1 cup Sliced Almonds
1 Tbsp Honey
Kosher Salt
Pepper
1. Put Quinoa, Water, Chopped Dates and 1 pinch of Kosher Salt in Pot on Stove. Bring to a boil and cover. Cook for 20 minutes or until all water is absorbed.
2. While Quinoa is cooking, heat 1 1/2 tbsp of olive oil in pan and saute carrots and zucchini until just tender. Season with salt and pepper. Set aside in pan.
3. In small saute pan, heat rest of olive oil and toast sliced almonds until light brown. Add Honey and toss to coat. Sprinkle with pinch of kosher salt. Continue to toast until golden brown. Set aside.
4. When Quinoa is done, mix together with veggies and almonds. Serve!
FYI - you don't have to use dates (they will lose their brownish color because the quinoa will absorb it - still taste terrific.) Other dried fruits - cranberries, currants, etc. would be terrific in this as would other types of veggies.
Even the kids liked it!
Enjoy -
Monday, March 10, 2008
Wine and Butter Poached Salmon - Sunday Night
Well everyone, I am back to cooking on a regular basis (although Saturday night J had a "playdate" that included dinner - pizza of course!).
But more to the point, there will be lots of recipes coming up as Jay and I try to empty our freezer and pantry before Passover.
Usually there is a leftover bottle of Kosher for Passover ketchup that we haven't quite finished - matzo meal, etc. that we need to get rid of. Last year, Jay decided to purchase 300 tortillas from Costco "because it was a good price" - 3 weeks before the holiday.
Belive it or not - he actually ate all of those tortillas (although I think he threw out some too in the end.)
Anyway, back to last night's dinner. I was in the mood for Salmon, and since my husband will only eat fish if it tastes like chicken, I often just roast the fish. But, I tried something new and he loved it! I also threw together a quick zucchini and pepper ratatoullie, some jasmine rice - Yum!
Wine and Butter Poached Salmon
2 center cut filets of salmon (I used wild caught Sockeye)
1/4 to 1/2 cup white wine (I used a wine that was a combo of sauvignon and chardonney grapes)
2 tsp dried/crushed fennel seeds, thyme, bay leaf, marjoram (I just took a bit of each and crushed it together - you could also use Herbes de Provence - anything that goes well with fish)
2 tbsp olive oil
1 tbsp butter (best you can buy) plus 2 thin slices
1 tsp kosher salt
pepper to taste
1. Heat 1 1/2 tbsp oil in pan
2. Put salmon skin side down in oil - sprinkle 1 tsp of herbs on top of each filet, along with a bit of salt and pepper, and remaining olive oil.
3. Cook approx. 2-3 minutes and flip filets. - sprinkle with remaining herbs, salt and pepper
4. Cover pan tightly for about 4-5 minutes.
5. Remove cover, add wine and 1 tbsp butter. Continue to cook until sauce reduces and salmon is just done (about 5 minutes or so, depending on thickness of filets). Taste sauce and add salt/pepper if necessary.
6. Remove from pan and plate - put one thin slice of butter on each filet and spoon some of the sauce on top of the filets so it melts the butter.
7. Enjoy!
Zucchini, Pepper and Red Onion "Ratatoulie" (Developed when I found some "old" zucchini and one orange pepper that J made me buy because he liked the color in the cooling bin while looking for an apple)
3 small zucchini
1 orange pepper (or red, yellow - I don't particularly like green pepper)
1/2 red onion
2 tbsp olive oil
kosher salt and pepper to taste
1. Dice all the veggies into about 1/4 inch dice - so they are about the same size.
2. Heat the olive oil in a pan and add in the red onion.
3. Cook until translucent and browning a bit - add some salt and pepper then the peppers and cook until starting to brown.
4. Add the zucchini and cook until zucchini is still "al dente" - but cooked through.
5. Check for seasoning and serve!
Happy eating everyone!
But more to the point, there will be lots of recipes coming up as Jay and I try to empty our freezer and pantry before Passover.
Usually there is a leftover bottle of Kosher for Passover ketchup that we haven't quite finished - matzo meal, etc. that we need to get rid of. Last year, Jay decided to purchase 300 tortillas from Costco "because it was a good price" - 3 weeks before the holiday.
Belive it or not - he actually ate all of those tortillas (although I think he threw out some too in the end.)
Anyway, back to last night's dinner. I was in the mood for Salmon, and since my husband will only eat fish if it tastes like chicken, I often just roast the fish. But, I tried something new and he loved it! I also threw together a quick zucchini and pepper ratatoullie, some jasmine rice - Yum!
Wine and Butter Poached Salmon
2 center cut filets of salmon (I used wild caught Sockeye)
1/4 to 1/2 cup white wine (I used a wine that was a combo of sauvignon and chardonney grapes)
2 tsp dried/crushed fennel seeds, thyme, bay leaf, marjoram (I just took a bit of each and crushed it together - you could also use Herbes de Provence - anything that goes well with fish)
2 tbsp olive oil
1 tbsp butter (best you can buy) plus 2 thin slices
1 tsp kosher salt
pepper to taste
1. Heat 1 1/2 tbsp oil in pan
2. Put salmon skin side down in oil - sprinkle 1 tsp of herbs on top of each filet, along with a bit of salt and pepper, and remaining olive oil.
3. Cook approx. 2-3 minutes and flip filets. - sprinkle with remaining herbs, salt and pepper
4. Cover pan tightly for about 4-5 minutes.
5. Remove cover, add wine and 1 tbsp butter. Continue to cook until sauce reduces and salmon is just done (about 5 minutes or so, depending on thickness of filets). Taste sauce and add salt/pepper if necessary.
6. Remove from pan and plate - put one thin slice of butter on each filet and spoon some of the sauce on top of the filets so it melts the butter.
7. Enjoy!
Zucchini, Pepper and Red Onion "Ratatoulie" (Developed when I found some "old" zucchini and one orange pepper that J made me buy because he liked the color in the cooling bin while looking for an apple)
3 small zucchini
1 orange pepper (or red, yellow - I don't particularly like green pepper)
1/2 red onion
2 tbsp olive oil
kosher salt and pepper to taste
1. Dice all the veggies into about 1/4 inch dice - so they are about the same size.
2. Heat the olive oil in a pan and add in the red onion.
3. Cook until translucent and browning a bit - add some salt and pepper then the peppers and cook until starting to brown.
4. Add the zucchini and cook until zucchini is still "al dente" - but cooked through.
5. Check for seasoning and serve!
Happy eating everyone!
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