It's funny, all the blogs I like are picture blogs. I have not put one photo up. I should get a camera that functions...maybe I will make some good food while visiting Montana and make the super duper photographer brother of mine take pictures of my food for me.
Yeah.
Monday, February 28, 2011
Sunday, February 20, 2011
Another from the book
This recipe is a bit long. It doesn't take a really LONG time to make, but the instructions are just...long. This is where an editor would be helpful. But since this is just a blog, who cares.
I made this at Kim and Lee's wedding in 2008 (my sister and brother-in-law). I didn't have a name for it when I made it. After I put it all together, my mother-in-law, Sam says to me "Well, I had something in Belize that looked like that and it was called a Granache." So the whole rest of the time she called them Tuna Granaches and I went with it. Sam was one of my biggest fans. She always loved everything I made her. If she didn't, I never knew - that's how great she was. But this recipe, I know she liked. And Kim and Lee love this one too. I made it for them the last time I visited them in Florida. Try it out, let me know what you think!
Enjoy!
Tuna Granaches
1 lb Sushi Grade Tuna, cut into cubes
1 mango, cubed
2 avacados, cubed
The juice of one lemon
2 tbls chopped cilantro
1 garlic clove, minced
1 shallot, minced
Dash of salt and pepper (or to taste)
1 cup shredded Queso Fresco
Cube the tuna, mango and avacado and put in a mixing bow. Add cilantro, garlic and shallot and squeeze the juice of one lemon over all ingredients and mix lightly. Add a dash of salt and pepper and Set aside
Wasabi Sauce:
2 tbls Wasabi (I used the variety that comes in a tube)
The juice of one lime
1/2 cup Mexican Crema
In a small mixing bowl whisk wasabi, lime juice and Crema and set aside
Tortillas:
You have to get Masa Corn Flour and just follow the instructions on the package to make toritillas (it's easy as pie)
1 cup Masa Flour
2/3 cup water
pinch of salt
Combine the masa flour, salt and water. Mix thoroughly until it forms into a soft dough. If it feels dry, add more water (one tablespoon at a time).
Divide dough into 12 equal, small balls (the tortillas need to be small about 3").
Line a tortilla press with two sheets of plastic wrap. Place each ball between plastic and press until tortilla measures to 3" in diameter. Carefully peel from plastic wrap.
Heat and ungreased skillet or griddle on medium-high heat. Cook tortillas one at a time for 50 sec and then turn and cook another 50 sec. Set tortillas aside to cool.
When tortillas are cooled add vegetable oil to just cover the bottom of a small frying pan. Heat the oil to about 350 degrees. Place the tortilla, one at a time, in the oil and fry for about 1min. and carefully turn it over to fry for another min.
Putting everything together:
Place tortillas on a serving dish. Add 1/4 cup of the tuna mixture on top of the tortilla. Next, sprinkle queso fresco over the tuna and then drizzle the wasabi sauce.
Makes 12 little granaches.
I made this at Kim and Lee's wedding in 2008 (my sister and brother-in-law). I didn't have a name for it when I made it. After I put it all together, my mother-in-law, Sam says to me "Well, I had something in Belize that looked like that and it was called a Granache." So the whole rest of the time she called them Tuna Granaches and I went with it. Sam was one of my biggest fans. She always loved everything I made her. If she didn't, I never knew - that's how great she was. But this recipe, I know she liked. And Kim and Lee love this one too. I made it for them the last time I visited them in Florida. Try it out, let me know what you think!
Enjoy!
Tuna Granaches
1 lb Sushi Grade Tuna, cut into cubes
1 mango, cubed
2 avacados, cubed
The juice of one lemon
2 tbls chopped cilantro
1 garlic clove, minced
1 shallot, minced
Dash of salt and pepper (or to taste)
1 cup shredded Queso Fresco
Cube the tuna, mango and avacado and put in a mixing bow. Add cilantro, garlic and shallot and squeeze the juice of one lemon over all ingredients and mix lightly. Add a dash of salt and pepper and Set aside
Wasabi Sauce:
2 tbls Wasabi (I used the variety that comes in a tube)
The juice of one lime
1/2 cup Mexican Crema
In a small mixing bowl whisk wasabi, lime juice and Crema and set aside
Tortillas:
You have to get Masa Corn Flour and just follow the instructions on the package to make toritillas (it's easy as pie)
1 cup Masa Flour
2/3 cup water
pinch of salt
Combine the masa flour, salt and water. Mix thoroughly until it forms into a soft dough. If it feels dry, add more water (one tablespoon at a time).
Divide dough into 12 equal, small balls (the tortillas need to be small about 3").
Line a tortilla press with two sheets of plastic wrap. Place each ball between plastic and press until tortilla measures to 3" in diameter. Carefully peel from plastic wrap.
Heat and ungreased skillet or griddle on medium-high heat. Cook tortillas one at a time for 50 sec and then turn and cook another 50 sec. Set tortillas aside to cool.
When tortillas are cooled add vegetable oil to just cover the bottom of a small frying pan. Heat the oil to about 350 degrees. Place the tortilla, one at a time, in the oil and fry for about 1min. and carefully turn it over to fry for another min.
Putting everything together:
Place tortillas on a serving dish. Add 1/4 cup of the tuna mixture on top of the tortilla. Next, sprinkle queso fresco over the tuna and then drizzle the wasabi sauce.
Makes 12 little granaches.
Wednesday, February 16, 2011
Dinner for Two
I am starting to get a bit better at making dinner for two. I used to make dinner for 6 for two and just have left overs for lunch every day, but making a new dinner every night for 6 eventually led to left overs over looked...and then trashed.
I used to make orange chicken all the time and haven't in a while. But last night, I made a new version using all these ingredients that needed to be used or they would parish in my fridge. And I made just enough for two! So, this one can be for my Auntie's!
Mandarin Orange Chicken
3 Mandarin Oranges, juiced (about 4 oz.)
1/4 Cup of Dry white wine or Vermouth
The zest of one whole Mandarin Orange
1 large boneless skinless chicken breast cut into 2 thin breast pieces
2 cloves of garlic minced
1 medium leak halved and sliced
1/2 teaspoon coarse sea salt
1/2 teaspoon whole pepper corn
1/2 teaspoon whole coriander seed
Couple dashes of Nutmeg (or 1/4 teaspoon)
1 teaspoon of Olive Oil
Cooking Spray
1. Zest one whole mandarin orange. Mince the garlic. Put the orange zest, garlic, pepper corn, coriander seed, nutmeg, and sea salt in a mortar and pestle and...for lack of a better term...smash the ingredients together. Drizzle 1 teaspoon of olive oil into the mixture and create a paste.
2. Juice the 3 oranges, then add the 1/4 cup of booze to the juice. Cut the leak down the middle and cut each half in slices. Set aside one half.
3. Fillet the chicken breast so that you have 2 thin cut pieces of chicken breast fillets. Rub both sides of the chicken breast with the paste.
4. Coat a frying pan with cooking spray and fry the the chicken breasts on medium high heat. About 3 minutes each side. Remove chicken breasts from pan and set aside. Add another teaspoon of olive oil to the pan and quickly saute 1/2 of the sliced leaks, about 1 minute. Add the orange juice and booze, scraping all the brown bits up. Turn the heat down to medium and simmer for about 2 minutes until the sauce starts to thicken. Add the chicken back to the pan and spoon the sauce over the chicken. Turn the heat down and continue to spoon the sauce over the chicken for about 2-3 minutes or until sauce is reduced.
Serve with steamed broccoli and potatoes mashed with other 1/2 of the leaks sauteed with butter. Yum.
Enjoy!
I used to make orange chicken all the time and haven't in a while. But last night, I made a new version using all these ingredients that needed to be used or they would parish in my fridge. And I made just enough for two! So, this one can be for my Auntie's!
Mandarin Orange Chicken
3 Mandarin Oranges, juiced (about 4 oz.)
1/4 Cup of Dry white wine or Vermouth
The zest of one whole Mandarin Orange
1 large boneless skinless chicken breast cut into 2 thin breast pieces
2 cloves of garlic minced
1 medium leak halved and sliced
1/2 teaspoon coarse sea salt
1/2 teaspoon whole pepper corn
1/2 teaspoon whole coriander seed
Couple dashes of Nutmeg (or 1/4 teaspoon)
1 teaspoon of Olive Oil
Cooking Spray
1. Zest one whole mandarin orange. Mince the garlic. Put the orange zest, garlic, pepper corn, coriander seed, nutmeg, and sea salt in a mortar and pestle and...for lack of a better term...smash the ingredients together. Drizzle 1 teaspoon of olive oil into the mixture and create a paste.
2. Juice the 3 oranges, then add the 1/4 cup of booze to the juice. Cut the leak down the middle and cut each half in slices. Set aside one half.
3. Fillet the chicken breast so that you have 2 thin cut pieces of chicken breast fillets. Rub both sides of the chicken breast with the paste.
4. Coat a frying pan with cooking spray and fry the the chicken breasts on medium high heat. About 3 minutes each side. Remove chicken breasts from pan and set aside. Add another teaspoon of olive oil to the pan and quickly saute 1/2 of the sliced leaks, about 1 minute. Add the orange juice and booze, scraping all the brown bits up. Turn the heat down to medium and simmer for about 2 minutes until the sauce starts to thicken. Add the chicken back to the pan and spoon the sauce over the chicken. Turn the heat down and continue to spoon the sauce over the chicken for about 2-3 minutes or until sauce is reduced.
Serve with steamed broccoli and potatoes mashed with other 1/2 of the leaks sauteed with butter. Yum.
Enjoy!
Wednesday, February 9, 2011
Crunchy Chocolate Chip Oatmeal Cookies
My original plan here was to make a "healthier" cookie. I don't know if I quite accomplished that, but it is certainly not ALL bad for you as it is made w/low gluten flour, flax seed, and oatmeal. It is Damon tested and he said they were good, but they do not flatten out like other cookies and they are very crunchy. So try it and low gluten flour is not required. I used it because I wanted to try it. I most likely will do 1/2 cup low gluten and 1/2 cup regular flour next time.
OK, here we ago: a ton of ingredients!
1 Stick unsalted butter
3/4 C. brown sugar
1/3 C. Peanut Butter
1 Egg
1 cup Low gluten Flour (or 1/2 cup low and 1/2 cup regular)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 C. Steel Cut Oats
4 oz. Dark Chocolate Chips
1/4 teaspoon Cinnamon
A dash or 2 of Nutmeg
1/3 C. chopped almonds
3 Tablespoons Flax Seeds
Preheat oven to 350 degrees.
Cream butter, egg, sugar and peanut butter until smooth. Add flour, baking soda, powder, oats, Cinnamon, Nutmeg and salt. Blend until ingredients are totally incorporated. Next add the almonds, flax seed and chocolate chips until incorporated.
Make into 24 even balls 1.5" in diameter and then slightly flatten. Bake for about 12 minutes or until slightly golden on top.
I did the calculations and they are about 160 calories per cookie but each cookie has around 7 grams of fiber and protein in them. Plus all the other good stuff that you get from the ingredients naturally.
Please feel free to tweak it and let me know any other variation or if something worked better for you.
Enjoy.
OK, here we ago: a ton of ingredients!
1 Stick unsalted butter
3/4 C. brown sugar
1/3 C. Peanut Butter
1 Egg
1 cup Low gluten Flour (or 1/2 cup low and 1/2 cup regular)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 C. Steel Cut Oats
4 oz. Dark Chocolate Chips
1/4 teaspoon Cinnamon
A dash or 2 of Nutmeg
1/3 C. chopped almonds
3 Tablespoons Flax Seeds
Preheat oven to 350 degrees.
Cream butter, egg, sugar and peanut butter until smooth. Add flour, baking soda, powder, oats, Cinnamon, Nutmeg and salt. Blend until ingredients are totally incorporated. Next add the almonds, flax seed and chocolate chips until incorporated.
Make into 24 even balls 1.5" in diameter and then slightly flatten. Bake for about 12 minutes or until slightly golden on top.
I did the calculations and they are about 160 calories per cookie but each cookie has around 7 grams of fiber and protein in them. Plus all the other good stuff that you get from the ingredients naturally.
Please feel free to tweak it and let me know any other variation or if something worked better for you.
Enjoy.
Wednesday, January 26, 2011
Left Overs
I kept the left over chicken and it's bones, and made stock with it. I originally was going to just keep it for stock, but I was not in the mood to make dinner - so stock became Chicken Soup.
I put all of the left over chicken in a stock pot, covered the whole thing with water. In goes, 1 teaspoon of salt, couple pinches of pepper, a couple of chopped up carrots, a couple of chopped up celery, 1 bouquet garni (parsley, thyme, oregano, wrapped up with kitchen twine), and 1 chopped up onion. I even like to throw a 1/2 cup of White wine if I have it or if I just so happen to be drinking it while I am cooking...
I turn the burner onto Medium and cover the pot and let it go for about an hour.
This last chicken soup consisted of carrots, celery, whole wheat egg noodles, and mixed chard (swiss chard, kale, red chard). I cut up a whole bunch and added it to by soup broth... now this is after I strained the broth and separated bones from meat and threw the meat back into the broth.
OR just keep the broth for chicken stock... to use in other stuff!
I put all of the left over chicken in a stock pot, covered the whole thing with water. In goes, 1 teaspoon of salt, couple pinches of pepper, a couple of chopped up carrots, a couple of chopped up celery, 1 bouquet garni (parsley, thyme, oregano, wrapped up with kitchen twine), and 1 chopped up onion. I even like to throw a 1/2 cup of White wine if I have it or if I just so happen to be drinking it while I am cooking...
I turn the burner onto Medium and cover the pot and let it go for about an hour.
This last chicken soup consisted of carrots, celery, whole wheat egg noodles, and mixed chard (swiss chard, kale, red chard). I cut up a whole bunch and added it to by soup broth... now this is after I strained the broth and separated bones from meat and threw the meat back into the broth.
OR just keep the broth for chicken stock... to use in other stuff!
Monday, January 24, 2011
Sunday Dinner
I remember, back in the day, when Damon and I were still living in Bozeman - we had a family frat house going. It was fun. We did a lot of Sunday dinners. It was great food and friends, and music, and hanging out. I don't get to do that a lot here in the city, but this year, I'm going to try.
I have also been reading this book by Barbara Kingsolver: Animal, Vegetable, Miracle. It's about growing food and eating seasonally, and where our foods come from. It's eye opening and sad - but good at the same time. It's gotten me to shop locally at farmer's markets and eat more seasonally. So yesterday was a Sunday dinner of seasonal vegetables and a roast chicken. It only takes about 2 hours start to finish. This meal would also suit the busy person by allowing the art of the multi-task; fold your laundry while the stuff is in the oven...
Roasted Chicken w/Orange and Garlic (from Martha Stewart, don't judge)
1 garlic clove, minced
Coarse salt
4 tablespoons unsalted butter, softened
2 navel oranges (preferably organic), 1 zested, both cut into 2-inch wedges
2 teaspoons finely chopped fresh thyme, plus a few sprigs
1 whole chicken (4 to 4 1/2 pounds)
2 red onions, peeled and cut into 1 1/2-inch wedges (I didn't have red onions so I used Shallots, worked out nice)
Directions
Preheat oven to 450 degrees. Mash garlic and 1 teaspoon salt into a paste.
Combine garlic paste, butter, zest, and chopped thyme. Gently separate skin from breast of chicken, and rub half of the butter mixture under the skin on each side. Season with salt.
Fill cavity with 2 orange wedges, 1 onion wedge, and thyme sprigs. Place chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Scatter remaining oranges and onions around chicken. Dot oranges and onions with 1 tablespoon butter mixture.
Roast for 30 minutes. Brush chicken with remaining butter mixture. Flip oranges and onions. Rotate sheet, and roast for 15 minutes more. Remove oranges and onions if caramelized. Roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 10 to 15 minutes more. Let rest for 10 minutes before serving.
Roasted Root Vegetables and Greens
6 red potatoes, quartered
6 mixed carrots (orange and purple - or if you don't find the purple ones just the old fashioned kind will work)
1 Bunch of Kale
3 cloves of garlic chopped
1 Shallot chopped
1 teaspoon fresh chopped Oregon
1 teaspoon fresh chopped Parsley
Salt and Pepper to taste
2 Tablespoons Olive Oil
1/4 Cup of Chicken Broth
Preheat Oven 400 degrees
Throw everything into a bowl and toss with the olive oil. Pour onto a large casserole, add the broth, and cover with foil. Bake for 20 minutes and then remove foil and roast for another 10 minutes.
NOTE:
If you decide to put the chicken and the Vegetables together to roast in the oven, add about 30 minutes to total roasting time. For the veggies, you will want to keep the foil on for about 45 min and then remove the last 10...just to brown the veggies. Mind the greens, you don't want to turn them into crunchy fall leaves.
Enjoy!
I have also been reading this book by Barbara Kingsolver: Animal, Vegetable, Miracle. It's about growing food and eating seasonally, and where our foods come from. It's eye opening and sad - but good at the same time. It's gotten me to shop locally at farmer's markets and eat more seasonally. So yesterday was a Sunday dinner of seasonal vegetables and a roast chicken. It only takes about 2 hours start to finish. This meal would also suit the busy person by allowing the art of the multi-task; fold your laundry while the stuff is in the oven...
Roasted Chicken w/Orange and Garlic (from Martha Stewart, don't judge)
1 garlic clove, minced
Coarse salt
4 tablespoons unsalted butter, softened
2 navel oranges (preferably organic), 1 zested, both cut into 2-inch wedges
2 teaspoons finely chopped fresh thyme, plus a few sprigs
1 whole chicken (4 to 4 1/2 pounds)
2 red onions, peeled and cut into 1 1/2-inch wedges (I didn't have red onions so I used Shallots, worked out nice)
Directions
Preheat oven to 450 degrees. Mash garlic and 1 teaspoon salt into a paste.
Combine garlic paste, butter, zest, and chopped thyme. Gently separate skin from breast of chicken, and rub half of the butter mixture under the skin on each side. Season with salt.
Fill cavity with 2 orange wedges, 1 onion wedge, and thyme sprigs. Place chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Scatter remaining oranges and onions around chicken. Dot oranges and onions with 1 tablespoon butter mixture.
Roast for 30 minutes. Brush chicken with remaining butter mixture. Flip oranges and onions. Rotate sheet, and roast for 15 minutes more. Remove oranges and onions if caramelized. Roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 10 to 15 minutes more. Let rest for 10 minutes before serving.
Roasted Root Vegetables and Greens
6 red potatoes, quartered
6 mixed carrots (orange and purple - or if you don't find the purple ones just the old fashioned kind will work)
1 Bunch of Kale
3 cloves of garlic chopped
1 Shallot chopped
1 teaspoon fresh chopped Oregon
1 teaspoon fresh chopped Parsley
Salt and Pepper to taste
2 Tablespoons Olive Oil
1/4 Cup of Chicken Broth
Preheat Oven 400 degrees
Throw everything into a bowl and toss with the olive oil. Pour onto a large casserole, add the broth, and cover with foil. Bake for 20 minutes and then remove foil and roast for another 10 minutes.
NOTE:
If you decide to put the chicken and the Vegetables together to roast in the oven, add about 30 minutes to total roasting time. For the veggies, you will want to keep the foil on for about 45 min and then remove the last 10...just to brown the veggies. Mind the greens, you don't want to turn them into crunchy fall leaves.
Enjoy!
Saturday, January 22, 2011
From the actual Cook Book....Appetizer Section
OK, here it goes. I am actually doing this!
I can’t have a dinner party or any kind of party with out having appetizers.
This is a fact about me that almost everyone knows that has come to dinner or a party at my home: I am NEVER on time. I really want to be on time with dinner. I REALLY do. But there is some kind of force of nature that does not allow me to be on time. That is why I always make appetizers. At least when my guests arrive I have something to feed them. They have to have something to eat! I always have something for them to drink and I’ll be damned if their drunk before dinner!
Tip from Michelle: Serve appetizers if you don’t want your guests drunk before dinner.
Curried Shrimp
Ingredients
1 pound Shrimp, peeled and deveined
4 tbls butter
1 tbls Yellow Curry Powder
1 tbls Garlic finely chopped
2 tspn minced fresh Ginger
1/4 cup Rice Wine
In a medium skillet or sauce pan over medium heat, melt the butter but do not let it separate. Add the garlic and mince ginger and saute it for about 1 minute. Add the curry and wine, frequently stirring until smooth.
Add the shrimp, folding the shrimp into the sauce and frequently shaking the pan for 5 minutes until the shrimp are pink and firm. Serve immediately with sliced pita bread or baguette.
I can’t have a dinner party or any kind of party with out having appetizers.
This is a fact about me that almost everyone knows that has come to dinner or a party at my home: I am NEVER on time. I really want to be on time with dinner. I REALLY do. But there is some kind of force of nature that does not allow me to be on time. That is why I always make appetizers. At least when my guests arrive I have something to feed them. They have to have something to eat! I always have something for them to drink and I’ll be damned if their drunk before dinner!
Tip from Michelle: Serve appetizers if you don’t want your guests drunk before dinner.
Curried Shrimp
Ingredients
1 pound Shrimp, peeled and deveined
4 tbls butter
1 tbls Yellow Curry Powder
1 tbls Garlic finely chopped
2 tspn minced fresh Ginger
1/4 cup Rice Wine
In a medium skillet or sauce pan over medium heat, melt the butter but do not let it separate. Add the garlic and mince ginger and saute it for about 1 minute. Add the curry and wine, frequently stirring until smooth.
Add the shrimp, folding the shrimp into the sauce and frequently shaking the pan for 5 minutes until the shrimp are pink and firm. Serve immediately with sliced pita bread or baguette.
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