Zucchini Hash

I sadly gaze out my window at what was once a thriving garden filled with the Summer's finest producing  zucchini plants this backyard has ever seen.  After a rambunctious wind storm this past weekend that hammered our yard, downed tree branches and stripped them of their ever changing Fall colors, I can, at least, reminisce about a staple side dish of zucchini hash!  I will surely miss my sweet fresh zucchini..

I think of the word hash and remember my mom combining potatoes, cubes of meat, onions and whatever else she could think of and calling it dinner.  Somehow it worked quite nicely and is the inspiration for this meatless dish.

Zucchini Hash

2 cups chopped zucchini (bite size pieces)

5-6 small Yukon gold potatoes

1/2 cup chopped onion

1 tsp garlic powder

1 tsp dried or fresh rosemary

1-2 Tbsp oil

1 tbsp butter

1/3 cup broth

Optional herbs:  lemon balm, parsley, Thai basil (all fresh and chopped)

In a pan of water parboil the potatoes first leaving the skins on.  Cool slightly and cut into bite size pieces.

In a large frying pan add the oil and butter, melt on medium heat.  Add the zucchini, potatoes, onion,  and garlic powder.  Cook until zucchini starts to soften, stirring as you go.  Add the rosemary and other herbs and broth.  Keep stirring occasionally until done.

Black Bean and Corn Enchiladas

Have you ever gone out for a meal and later lived to regret it.  As I laid in bed the other night, tossing and turning, I knew I had crossed the line.  I love Mexican food, but sometimes it doesn't love me back!  Too much salt and fat for this girl.  Whenever the urge for Mexican food arises I try to make better choices.  This was one of those better home made choices.

Meatless meals are not only healthier (for me) this one was a snap to prepare.

Black Bean and Corn Enchiladas

6-7 soft taco size tortillas.  I used multi grain but I usually prefer flour or white corn tortillas

1 can of low sodium black beans, rinsed well

1/2 cup frozen corn kernels

1/3 cup chopped onions (I used red onions)

1 small can of black olives

1 small can green chili enchilada sauce

about 1 Tbsp chopped cilantro (optional)

3/4 - 1 cup grated jack cheese (I used reduced fat)

Preheat oven to 375 degrees.  In a pan add the beans, corn, onions, olives and 2 Tbsp of the green chili sauce.  Mix well and heat on medium for a few minutes.  Add the cilantro, if using.  

In a glass pan (11 x 7 size) pour about 1/2 cup of the green chili sauce.  Lay out one tortilla and put a bit of filling in the middle, fold over each side and place into the glass pan, seam side down.  Repeat, until you can't fit any more (about 6-7)  Pour the remaining (or just enough to barely cover tortillas) sauce over the top.  If there is any filling left over you can sprinkle that on top also.  If there's cheese left, use that on top, too.  Cover with foil and cook in the oven for about 20-25 minutes.  Uncover and continue to bake for another 5-10 minutes.

Garnish with guacamole, shredded cabbage or sour cream.  Do what you like!

Provencal Hash Browns

Sometimes you just have to have breakfast for dinner!  To me it spells "comfort food".  I'm sure most of you have made pancakes, eggs, french toast or something along those lines for a lazy Sunday evening meal.  Or perhaps you've run out of money before you run out of month and for a few dollars you can feed your family by serving eggs or potatoes.  If you want to shift into breakfast mode  create these hash browns.  

Provencal Hash Browns

2 medium potatoes or 3 red potatoes, parboiled, skin removed and grated

1 Tbsp butter

1 Tbsp olive oil

1 Tbsp Herb de Provence

3-4 roasted garlic cloves, chopped

Prepare the potatoes first by parboiling in a pan of boiling water for about 10 minutes.   Peel and grate them.  In a large (10-12 inch) non-stick skillet melt the butter and oil on medium-high heat.  As soon as the butter begins to sizzle, add the herb, stir and add the grated potatoes, molding and pressing into a round disk shape in the pan.  Cook for 10 minutes.  You may need to reduce the heat to medium.  Add the chopped garlic on top and lightly press into the potatoes.

It's time to turn the hash browns over.  To do this use a large plate the approximate size of pan.  Place the plate on top, flip the pan over, then slide the potatoes back into the pan and cook on the other side.  Cook for another 10 minutes until done and slide off onto a serving plate.  Enjoy!

NOTE:  To add more flavor and crisp the edges, you can add a bit more oil around the edges or also use some vegetable or chicken stock.

Angel Hair Pasta Pomodoro

I love the simplicity of Italian food.  With just a few ingredients you can create a special meal.  Most of the ingredients that go into this dish, you may already have.  Instead of angel hair pasta, orzo, penne,  or spaghetti noodles can be substituted.  What's great about this pasta is that it only takes about 7 minutes to make once the water boils for the pasta!  Try it!

Angel hair Pasta Pomodoro

1/3 package of angel hair pasta

3 Tbsp butter

1 Tbsp olive oil

3 cloves of garlic, minced

zest of 1 lemon

2 Tbsp of lemon juice

2 Tbsp chopped fresh parsley

20 cherry or grape tomatoes, halved

2 ladles of pasta water

2 Tbsp basil leaves, torn or sliced

For garnish:  Parmesan cheese and red hot chili flakes


Boil water for the pasta in a large pan.  Add a bit of salt when it boils, then add the pasta, stirring.  Cook according to package directions, usually 9-10 minutes.  Reserve 2 ladles of pasta water, then drain.

In a large skillet, add the butter and olive oil.  Heat on medium heat until butter melts.  Add the garlic, zest, lemon juice, parsley and tomatoes.  Cook for only 3-4 minutes so the flavors blend.  Add the pasta to the skillet, stirring to mix ingredients.  Add the basil and pasta water, especially if it looks dry.  You can also add a bit more olive oil at the end.  It's ready....plate, garnish and enjoy!

Serves about 2-3.  

Spicy Home Made Black Bean Burgers

Yet, another "first" for me.  Making your own veggie burgers are simple, but, why haven't I made these sooner?  Mostly, because it's easier to pluck them from the store's freezer.  They are a great alternative to regular meat burgers packed with healthy ingredients.   If you have a food processor that's sitting in the deep dark shadows of your pantry, I challenge you to drag it out and whip these up.

Spicy Black Bean Burgers

1/4 yellow onion, chopped

1-2 cloves garlic, chopped

1 (15 oz) can black beans, rinsed and drained

1 cup chopped mushrooms

1/2 cup quick cooking oatmeal

1/4 cup + 1 Tbsp egg beaters

1 tsp parsley

1/2 tsp red pepper flakes

1/8 tsp chili powder

1/4 cup panko or seasoned breadcrumbs

Place ALL the ingredients into the food processor and begin to pulse, scraping sides when needed.  You still want a bit of texture so don't pulse into a puree.  

Form into patties and place each on waxed paper.  Put in the freezer for about 30 minutes, then remove and cook.  Spray a skillet with pan spray and grill on each side for about 5-6 minutes.  Make a better burger out of these.

Recommendation:  Since this was my first time creating these, I have some hints for next time.  I like more crunch so will be adding sunflower seeds, more spice and reserve about 2 Tbsp of the black beans to give them a chunkier texture.  Just a thought!

Prime Rib with Sweet Potato Hash

When writing a blog, I learned recently how important SEO is.  That is "search engine optimization". In a nutshell, watch what choice of words you put in the title or repeat in the body of the post.  Mostly, it can work in favor of how many hits you get.  However, I experienced a flurry of activity (hits) when my blog was definitely confused with a site that has (rhymes with corn and starts with P) no interest in food, travel or recipes, if you will.  The title of my blog post just happened to be the title of this persons blog.  Oops!  So, with this "hash" title, who knows what kind of hits it will bring!!

I had a bit of prime rib left over from Christmas dinner.  Steak, lamp or pork could also be used.  Once again, my kitchen is like a "box of chocolates"  You don't really know what you'll get!  This was pretty good though, especially if you love sweet potatoes.

Prime Rib and Sweet Potato Hash

2-3 cups of cooked, cubed prime rib

2 medium sweet potatoes, peeled and cubed

1/2 yellow onion, chopped

1-2 Tbsp olive oil

1/2 cup of spinach

a handful of chopped fresh parsley

water or broth (if needed)

salt and pepper to taste

In a large skillet or pot, on medium heat,  start to cook the potatoes in a bit of oil, stirring as you go for about 10-12 minutes.  Add the onions and cook until they are soft.  Then add the prime rib or any cooked meat.  Add a bit (maybe 1/3 cup) water or broth, spinach and parsley.  Simmer  uncovered for another 5 minutes or until the potatoes are done, adding extra liquid, if necessary.  Salt and pepper to taste.  This goes together very quickly, one of those mid-week meals.  Hearty, yet quick!

Arugula Walnut Pesto

Pesto is traditionally made with fresh basil and a bit of lemon to go along with the other ingredients.  Let's break the tradition and do something different!  Yes, I like to "shake it up" in the kitchen and use what's available at the moment.  The final harvest of arugula went into this creation.  Goodbye arugula....see you next year.  

What's so great about making your own pesto?  You can freeze it in small manageable containers and have Summer pesto on your pasta in the dead of Winter.   You can use it as a spread on sandwiches or put together an easy potato salad with a touch of pesto.

This recipe makes approximately 2 cups.  If you don't like arugula, substitute spinach, chard or basil. I happen to like the peppery notes arugula is known for.

Ingredients:

2 cups fresh arugula

2 Tablespoons chopped lemon verbena (You can use a Tbsp of lemon juice, instead.)

1/2 cup Parmesan or Roman, grated

1 clove garlic, rough chopped

1/2 cup walnuts

1/3 - 1/4 cup of  olive oil

salt to taste

Method:

Place the first five ingredients into a food processor with a blade attachment.  Pulse until well blended.  It will have a thick consistency.  Start to drizzle in the olive oil while pulsing until you reach the thickness that you want.  Salt to taste.  Add to your favorite pasta and enjoy!  Of course you can always buy a jar at the store, but, I promise it will not be the same.  Fresh is always best!  You can make a batch in less than 10 minutes so try it.

Margarita Shrimp Scampi

It's five o'clock somewhere!  Why not have your margarita and eat it too?  That is, use the margarita mix to add flavor to your scampi.  I like to think of shrimp as the ocean's chicken.  It's as versatile as chicken, yet it cooks in a fraction of the time.  I can still hear Forrest Gump rattle on about how Bubba prepared his shrimp!  Boiled, broiled, scampi, fricassee, barbecued,  etc.

My "secret" ingredient in this dish is lemon verbena.  My outdoor plant is thriving, so while it is, I'll take advantage of fresh herbs.  When the weather turns Fall-like, and it has lately, I'll use more dried herbs.  Just pull the whole plant, hang upside down and dry, slide the leaves off and bottle for the Winter meals.  I do the same with lavender, although this season the lavender looks sad. 

Dried lemon verbena..last year's harvest

This is one of those meals that comes together in almost less than 15 minutes!  Give it a try!


Margarita Shrimp Scampi

1 Tbsp olive oil

2 Tbsp butter 

3/4 - 1 lb. of medium - large sized shrimp, cleaned and deveined

1 tsp lemon verbena, chopped finely

2 garlic cloves, minced

1/2 cup margarita mix

1 Tbsp parsley, chopped

a handful of fresh chives, chopped (for garnish)

In a large skillet on medium heat, add the oil and butter and slightly warm (melt).  Add the shrimp, cooking on one side for a few minutes.  (The shrimp will start to turn pink)  After turning add the lemon verbena, garlic and margarita mix and turn down the heat to simmer (low) until just about done.  Add the parsley and mix.   Plate the shrimp and sprinkle with the chives.  Voila...it's done!  And very good!

Add Parmesan for hubby....serves 2

Farmer's Market Pasta of the Month

For most of the gardener's out there, you probably have some of these ingredients at your fingertips.  My first crop of beets didn't do very well, so I planted more.  We'll see how they do.  As for my arugula, wow, quite the crop!   With the recent heat, it's on its way out (going to seed), but I was able to scrounge enough for this pasta.  The rest came from the local (actually from Oroville, California) farmer's market.  You can use spinach or chard instead of arugula, however, the peppery flavor of the arugula  was a nice addition. 

I've found that some of my best pastas are the "rustic" ones.  Don't be afraid to try different combinations of veggies.  And if you're a gardener, now is the time to start experimenting!

Ingredients:

2 cups bow tie pasta

2 Tbsp olive oil

2 cups chopped fresh arugula

2 cups beet tops, chopped and stems or ribs removed if not extremely fresh

4 cloves garlic, chopped

2 Roma tomatoes, seeded and chopped

salt and pepper to taste

2 ladles of reserved pasta water

1 Tbsp butter (optional)

Start to bring some pasta water to a boil, adding a pinch of salt after it starts to boil.  Cook pasta according to directions.  Meanwhile, add oil, arugula and beet tops to a large skillet.  Saute until they start to wilt.  Add the garlic, tomatoes and salt and pepper and cook for a little while longer (5 minutes).  

Drain the pasta reserving some liquid.  Put the bow ties into the skillet and stir.  If it's on the dry side, add some of the pasta water, butter and/or a drizzle of olive oil, stirring to mix.  Garnish with freshly grated Parmesan, if you wish, and serve.  Mangia!  So good!   

Grilled Portabella Sandwich

If I had more thumbs, I would say this was a "three thumbs up" sandwich.  And as I plated mine, hubby was already engrossed in his mushroom sandwich.  I heard alot of yums and wows coming from his direction.  I quickly snapped a picture and hurried to take that first bite.  You know it's good when EACH bite is followed by a "yum"!

For a nice change from a burger, try this.  It takes less time on the grill and is quite simple to prepare.

Grilled Portabella Mushroom Sandwich

2 servings

For the marinade:

2 Tbsp olive oil

1 Tbsp balsamic vinegar

1 garlic clove, minced

pinch of salt and pepper

***********

2 large Portabella mushrooms

additional 1 Tbsp oil for brushing

Directions:

Clean and cut off the tough stem part of the mushrooms.  Place them in a shallow dish, gill side up.  Brush the marinade onto the mushroom, and refrigerate for about 1 to 1 1/2 hours.  Heat up the (oiled) grill and place the mushrooms on,  gill side down.  Cook for 4-5 minutes, brush the cap side with olive oil, turn and cook for about 4 more minutes.  Place a slice of provolone cheese on top, let it melt and assemble your sandwich.  I used a simple avocado and a vine ripened tomato.  Next time I'll switch up the bread and try a French or Dutch crunch roll.

This recipe could easily be doubled or tripled. 

Portabella Mushroom Quesadillas

We must be entering the "dog days of Summer".  Our temperatures have been hovering in the high 90's to over 100 degrees lately.  Perhaps another ice cream dinner is in the near future!  Or a trip to the foggy, misty coast would suit me fine right about now.  My garden, except for the tomatoes are in "shock (survival mode)" and my cat continues to seek out the best cool hiding place in the house.  It took me awhile, but I found her in my hubby's walk in closet sitting very princess- like in a dark corner.  Smart kitty; I almost joined her!

I admit I get a little lethargic (lazy) in the heat so dinners haven't been too creative.  But, simple is good and this portabella quesadilla hit the spot!

Mushroom Quesadilla

Serves 2 hungry lazy adults

2 Portabella mushrooms (4 inch diameter), sliced

1/4 of a large yellow onion, sliced thinly

2 tbsp butter

1 Tbsp olive oil

4 flour tortillas, soft taco size

about 4 oz, jack cheese, grated

guacamole or salsa for garnish

Saute the mushrooms and onions in the butter/olive oil mixture until browned and limp.   You can remove these to a plate and use the same pan if you're lazy.  Add 1 Tbsp more butter, 1 flour tortilla, 1/4 of the grated cheese, half of the mushroom mixture, another 1/4 of the cheese on top.  Close with another tortilla, press down and cook until browned on one side.  Carefully flip over and cook on the other side.  Repeat the process for the second quesadilla and serve with guacamole and hot sauce or salsa.  Ole!

NOTE: If you're watching those calories, you can skip the pan frying and assemble the quesadilla, placing it into the microwave for about a minute or so to melt the cheese.

Panko Crusted Baked Cod

You, too, can cook like a chef and achieve a beautiful, healthful meal at home.  Lately, I've been watching, "Chopped" on TV.  It's the show that gives a chef four completely weird and random ingredients in which to work their magic.  They're judged on taste, appearance and creativity.  And they must come up with an appetizer, main course and dessert, provided they aren't "chopped" along the way!   It's interesting to see what they come up with in 20-30 minutes.  Of course, I'm the "armchair chef" always thinking  how I would transform those same ingredients.  I know, that's weird, but that's the way I am!  Getting to the dessert round would be easy; I'm sure I'd choke trying to create a dessert!  Not enough practice!

Getting back to the cod.  I made this complete dinner somewhere within the time frame, without getting chopped!   Ingredients were cod, mango, kale and couscous.  I ran out of time as I was preparing to make a mango sauce for the fish.  Oh well...next time!  Believe me, though, the cod was simple, crunchy and moist at the same time!  Good stuff!

Ingredients:

2  pieces of cod, cleaned,  de-boned and pat dry

1/3 cup panko bread crumbs on a small plate

a drizzle of olive oil

salt and pepper to taste

a sprinkling of garlic powder

a pat of butter on top of each cod piece
 (optional)

Preheat the oven to 400 degrees.  In a baking dish add a drizzle of oil.  Season the fish.  Brush the fish with oil on both sides.   Dredge and coat the fish in the panko crumbs.  Lay them in the dish and cook for about 15-20 minutes or until done.  If you want a crunchier finish, top with a pat of butter and broil for a minute or two.  Serve with couscous, sauteed kale/spinach mix and sliced mango.  Done!

Pumpkin Gnocchi Perfection - Pasta of the Month

This is one awesome recipe I can't take credit for.  Well, maybe just a little.  My talented son, Jeremy, was the chef who whipped this up for his jetlagged and weary parents.  We had just returned from our vacation in Hawaii bearing gifts of Kona coffee and cookies and welcomed the chance to see him and his lovely girlfriend, Leilani.

My son can make a gourmet meal from literally nothing or a few items he may find lurking in the pantry or refrigerator.  He's had the "restaurant background" from his past waiter jobs, and puts his expertise into action over my stovetop.  Guaranteed, he would be a worthy contender on that food network show where they give you 3-4 unrelated ingredients and you must transform them into something edible!

So, the pastas of the month for January is (drumroll, please) Pumpkin Gnocchi ala J.D.

Ingredients:

3 Italian sausage links, removed from casing and crumbled

4 garlic cloves, minced

olive oil, about 1-2 Tbsp

1 acorn squash, roasted and cubed

heavy cream , 1/8 - 1/4 cup

parmesan cheese, handful

pumpkin gnocchi, 1 package = four adult servings.  Or you can use plain gnocchi or even make your own.

pinenuts for garnish

In a large skillet, brown the sausage in the oil and remove when done.  Add the garlic and acorn squash and saute for a few minutes.  Meanwhile, bring a pot of water to boil (for the gnocchi).  Cook the gnocchi according to direction.  They are done when they rise to the surface (not very long). 

To the skillet, add the sausage back in and then the heavy cream, stirring.  Add the gnocchi and parmesan.  Mix and plate, garnishing with the pine nuts.  A simple dish with earthy goodness!  Thanks, my wonderful son!

a closeup of perfection

Spicy Chicken Posole Soup

This soup "happened" out of sheer laziness on my part.   It's because I didn't feel like going to the store for a few items.   I'd rather stand in my pantry and make do with what's on hand.  These have proven to be some of my best meals, and surprises!

I admit I do have a well stocked pantry, sometimes lacking certain items, but never key ingredients.  I always have items I can quickly turn into soup.  This week, and every week since August (diet plan months) I've stocked up on precooked chicken breast and it came in handy for my soup.  You can throw this spicy soup together in a matter of minutes, but it's even better the next day.

Ingredients:

2 Tbsp. oil

1/2 yellow onion, chopped or sliced

2 garlic cloves, finely chopped

15 oz. can of black beans (rinse well)  You can also mash about 1/3 of the beans before adding.

1 chipotle chili in adobe sauce, minced

2 tomatoes, canned or fresh  peeled and chopped

4 cups of chicken broth

1 chicken breast, precooked and shredded

1 15 oz. can of hominy (rinsed well)

large handful of chopped cilantro

dash of sea salt

tortilla chips for garnish (optional)

queso fresco cheese crumbled for garnish (optional)

In a large stockpot saute the onion in oil until soft, add garlic, and throw in the rest of the ingredients except garnishes.  Bring to a boil, cover and reduce heat.  Simmer for about 1/2 hour or less.  You can easily cool and refrigerate for the next day or make it in the morning to serve for diner.  It's better "leftover", I think.  You be the judge and let me know !  Love to hear from you...Ole!

July Pasta of the Month - Garden Pesto

When you think of pesto, it's traditionally prepared using fresh basil and pine nuts.  For some reason, though, I have trouble growing basil in my garden.  This year I decided to grow radishes, mostly for the peppery crunch that it brings to salads.  What to do with all the leaves?  While I know beet tops (greens) are edible and quite good, I wasn't sure about radish tops.

Barely out of the ground!

After doing the research to make sure I wouldn't be poisoned, I stumbled upon a recipe to follow from "Chocolate and Zucchini" blog.  I changed some ingredients (to make it mine) and the results were great!   I added some shrimp and dinner was served!  Definitely worth a try and you can make different variations such as parsley or tomato pesto, too!

2 large handfuls of radish leaves, stems removed and cleaned

1 -2 oz grated cheese.  I used Parmesan.

1 oz of nuts.  I used pecans

2 cloves of garlic, roughly cut

1 Tbsp lemon zest

2 Tbsp olive oil

salt, pepper or red pepper flakes can be added to your taste

Place all the ingredients into a food processor and pulse a bit.  Scape down the sides, and pulse again.  It will be thick.  You may want to add more oil for your taste.  Add to pasta.  I sauteed a few shrimp in a butter/olive oil mix and added them before tossing the pasta.  This pesto works well with rotini because it coats every swirl.  So good!

I used 1/2 recipe for pasta.  I put the rest in the freezer for a later date.  Thaw and add a drizzle of oil when ready to use. 

Bruschetta, Again? The Spicy Garden Variety

Those of you who know me, expect that most of my meals will be inspired by my travels.  On my return from my first trip to Italy my repertoire expanded with many Italian influenced recipes and my own creations.  I love the simplicity of Italian food and look forward to this time of year when fresh ingredients start to show up in the markets.  And before long, most veggies will be coming from my backyard garden!

Bruschetta are usually appetizers, but in this case they were hardy enough to be a complete meal.

Ingredients:

12 slices of a baguette or 6 slices of French (oops) bread cut in half will do

2 cups eggplant, peeled and cubed

2 cloves garlic, minced

2 Tbsp onion, chopped

1/2 cup portabello mushrooms, cubed

olive oil (for the bottom of pan and to brush the bread before toasting)

fresh basil, a handful chopped

fresh spinach, a handful chopped

fresh parsley, a smaller handful, chopped

2 Italian sausages, precooked and chopped (I had some from the previous night.  Optional)

Set oven to broil.  On a cookie sheet, arrange the bread, brush with oil and broil until light brown.  Remove and you can rub with additional garlic clove, if you wish.  In a large skillet, cover the bottom with the olive oil.  On medium high heat add the eggplant, cook and stir until softened.  Add the mushrooms, garlic, onion, basil,  spinach, and parsley and continue to cook for another 5-10 minutes on a lower heat (medium).  Add the sausage at the end, mix and pile onto the bread slices.  I added a sprinkle of goat cheese before serving. Perfect for first course or an entire meal with a nice glass of Chianti!

A Simple "Slimming Sandwich"

It seems I'm beginning to sharpen my sandwich skills in anticipation for a kitchen remodeling project.  Yes., We're finally updating our kitchen.  New granite surfaces, new gas cook top, (I'll need to learn to cook  all over again.)  So many ideas are flooding my mind.  I already have a great "work triangle" but there's always room for improvement!

At any rate, it's a process I'm looking forward to.  Even the chaos which will surely arise with a kitchen remodel will not bother me because I'm focused on the end results.  A beautiful, functional cook's kitchen.  Maybe I'll even hold cooking classes..anyone interested?   I'll keep you posted.  The demolishing has not yet begun, but this sandwich may very likely be on the "remodel menu"!

2 bagel thins (Love those!)

2 slices provolone cheese

1/2 cucumber sliced thin

1/2 avocado, sliced

basil leaves

Mayo, brown spicy mustard or your favorite spread (try hummus)

1/2 roasted red pepper, sliced

lettuce or spinach topping (optional)

salt and pepper (if you wish)

I lightly toasted the bagel thin and slathered mayo on hubby's and combination mayo/mustard on mine. Sometimes, I'll use roasted garlic hummus as a sandwich spread!  Good stuff!   Arrange the rest of the ingredients and dinner is ready.  A no-stove, no-oven allowed recipe.   Here's hoping the remodel goes as simple as this sandwich preparation!  Enjoy!

French Farmhouse Chicken Stir Fry

It's very unusual to have "stir fry" and "french"  in the same realm of the cooking world.  But when you're the cook , I find it's more fun to be creative than to follow a recipe.  This is what I do!  I had a little help in the creativity department last night.  I asked my hubby what he felt like having for dinner....He actually came up with a complete descriptive menu.  Wow!  I always appreciate his input, especially this time.

His vision would consist of,  "cut the meat off the chicken thigh and make a stir fry with lots of garlic".  Serve it with rice and he's good to go!  It got slightly more elaborate as I "built" his requested meal, and I had my doubts, but the finished product was delicious!  I called it French farmhouse chicken stir fry because essentially it had all the ingredients you'd find on a French farm.  Still dreaming of that France vacation!

Ingredients:

3 thighs (you can use breast meat) skinned and cut from the bone, cut into bite size pieces

1 Tbsp olive oil

1 tsp herbs de Provence

salt and pepper to taste

8 asparagus, cut on the diagonal into 1 inch pieces

1 cup onions, sliced 1/4 inch

3 cloves of garlic, chopped

1/2 red pepper, sliced

additional 1 Tbsp oil

1 Tbsp butter

2 Tbsp fresh basil, cut

On medium high heat, warm the oil and brown the chicken that has been salted and peppered.  Add the herbs and  continue to cook until done. (about 15 minutes)  Remove from the skillet and set aside.

In same skillet, add additional oil, onions, asparagus and red pepper.  Stir around, reduce the heat to medium and add the garlic and basil.  Keep stirring to marry the flavors.  Add the chicken back and 1 Tbsp or pat of butter.  Mix and serve.  Serve over some nice basmati rice or noodles. 

For the vegetarians out there, you could substitute firm tofu slices or chunks.

An American Twist on French Nicoise Salad

I wish I could be nibbling on this salad while sitting at a cafe on the Left Bank near the Eiffel Tower.  Traveling to France is still on my bucket list but it doesn't look promising at the moment.  But never say never is my motto.

The truth be told I made this last week as the weather began to warm up in between our Spring snowstorms!  I can't wait to wander around my yard while picking some of these fresh ingredients from my veggie patch!   The lettuce and spinach are sprouting.  I need to plant the radish seeds soon, but I've never had much luck with green beans.  Last year they were gobbled up by the critters, such as rabbits and squirrels! 

Looking for more green beans!

I've been working on my husband in regards to a chicken coop, but that idea flew away along with the goats to make my own cheese!  He says I'd name each chicken and then I wouldn't be able to "part" with them when the time came for roasting.  He's probably right!  Yes, I should have been a farmer...

I made this nicoise type salad without the classic tuna it calls for.  I added a few of my favorites, aromatic fennel, crunchy radishes and cooked french lentils for more protein and called it a meal!  I didn't measure anything.  Just get a nice platter and start piling on your ingredients.  I chose:

bed of spinach

cut up radishes, slices of fennel and shallots

blanched, steamed or roasted green beans

halved hard boiled eggs

about 1 cup of cooked lentils

sprinkle of goat cheese

drizzle of classic vinaigrette (recipe follows)

1/2 cup pomegranate infused balsamic vinegar

1/3 cup sugar

3/4 cup olive oil

1 tsp Emeril's kicked up mustard

pepper, pinch

Warm the vinegar and dissolve the sugar over low heat.  Pour into a jar and cool slightly before adding the rest of the ingredients.  Add the oil, mustard and pepper to the jar, cover and shake. Refrigerate to chill.  Drizzle a small amount on salad or individual serving.  Bon Appetite!

Lentin Baked Cod

Okay I admit this is not what people are clamoring for before Easter.  Growing up Catholic we had alot of fish during Lent.  (not that I'm complaining)  So, while I prepare to do more baking,  I 'll give you another way to serve a delicious and moist fish.  You probably have most of the ingredients in your pantry right now.

Ingredients:

4-5 cod fillets.  I used frozen and thawed.

1 1/2 Tbsp mayonnaise

1 Tbsp brown mustard

pinch of thyme

pinch of salt and pepper

3 Tbsp flour

3 Tbsp cornmeal

2-3 Tbsp butter, melted

  Preheat the oven to 450 degrees.  Mix the mayo, mustard and spices together in a small bowl.  Brush both sides of cod with this.    Put flour and cornmeal on a plate.  Dredge the fish in the flour mixture and put in a baking dish that already has the melted butter in it.   Turn them once before baking so butter is on both sides.   Bake for about 10 minutes or until  done and flaky.  This was flavorful and moist.

I served them on a bed of brown and wild rice with roasted cherry tomatoes and edamame.  Yum!  And good for you!