Showing posts with label under 30 minutes. Show all posts
Showing posts with label under 30 minutes. Show all posts

Thursday, September 18, 2014

Cream of Zucchini Soup




By now those of you who planted a garden have been in the "harvest mode" and you're wondering what to do with all your bounty.  I think this year my zucchini harvest will go down in history and into the record books.  And I don't even want to mention the prolific tomato harvest, yet!  I've given quite a bit away to friends, neighbors and family, but I don't seem to be putting a dent in the zucchini!  I've made almost everything imaginable, except a pure and simple zucchini soup.  Here goes...

Cream of Zucchini Soup

3 medium size zucchini, chopped

1/2 yellow onion, chopped

3 garlic cloves, chopped

32 oz. of veggie or chicken broth

1 tsp herb de Provence

Place all of the above ingredients into a large pot, bring to a boil, turn down the heat to low and simmer for at least 20 minutes.  Puree in a blender (cover the blender top with a towel and puree in batches to avoid overflow)   Then, return the soup to the pot.  At this point I refrigerated until dinner time.  The flavors just get better, too.  Reheat, and season with salt and pepper.  To make it "creamy" I added 2 Tbsp of fat free sour cream or yogurt cheese which is plain yogurt that has been strained in a coffee filter overnight.  The consistency is thick and not as tart.  

It serves about 4 and would be even better with the addition of rustic home made croutons.




Thursday, May 29, 2014

Grilled Turkey Sliders


If you're looking for an alternative to hamburgers, this fits the bill.  For me, one slider is enough to satisfy a burger craving!  I've always had trouble finishing a big juicy home made burger...sliders where were you all my life?  Turkey hamburgers can  be overly dry, but over the years I've gotten more savvy or just simply more creative about how to overcome dry turkey.  

The secret to these sliders is diced mushrooms.  They add moistness and flavor to an otherwise dry burger.  Try these..turkey isn't just for Thanksgiving!

Grilled Turkey Sliders

1 1/4 lb ground turkey, preferably a mixture of white and dark meat

2 finely diced mushrooms

pinch of garlic powder

1 egg

1/4 cup seasoned bread crumbs

dash of salt, pepper and herb de Provence

Mix together and form into small patties.  Grill until almost done, add optional cheese slices and melt.  I used smokey cheddar.  I also used Hawaiian sweet buns...tasty.  Garnish with sliced avocado, lettuce and red onion, if you wish. To give it extra spice slather on some wasabi mayo.  If you want fries with that, make some baked sweet potato fries.!

Saturday, September 28, 2013

Simple Shrimp Scampi



You know the old saying, "When life hands you lemons, make lemonade"?  This past week I made shrimp scampi with life's lemons!  It all started as I found a great tutorial that would teach me how to make better use of my camera.  Not the point and shoot kind, but the more involved digital that requires a degree in technology.  Every time I use it I want to learn more about it....thus the tutorial.  Unfortunately, and stupidly of me, I neglected to remove the batteries from it after it had sat for well over 2 years!  Major corrosion = exploding batteries!  Lesson number 1 learned the hard way!

Lesson number 2 was more devious and subtle.  Someone had decided to compromise my bank account.  So, upon checking my online balance I noticed amounts being siphoned off.  I flew down to the local bank and made them aware of the problem.  Their nonchalant remark was, "oh, that's been happening a lot with people cloning your account after you've swiped your debit card (usually at a gas station).  So, after most of the day on the phone and a throbbing headache, lesson number 2 was learned.  No more SWIPES for me, especially at a gas station.  I don't use ATM's, but apparently that's equally risky.  

Those are my lessons for the week...learn from them, please!  Then you can make something good to eat with those lemons!

Simple Shrimp Scampi

8-10 shrimp, medium size, cleaned,  peeled and deveined

2 cloves of garlic, minced

2 Tbsp butter

1 handful of chopped parsley

1 Tbsp of lemon zest

1 Tbsp of lemon juice

a splash of white wine, and perhaps a glass to consume by the cook!

Melt the butter in a skillet.  When it barely begins to froth,  add the shrimp in a single layer.  Add the garlic and lemon zest.  Cook on first side for only 2-3 minutes on medium heat.  Turn the shrimp, reduce the heat to simmer and add the lemon juice, splash of wine and parsley.  Continue to cook until done, maybe another 2-3 minutes.   Serve with rice or pasta...delicious and super simple.


Monday, September 9, 2013

Mexican Pizza



Years ago, probably over 30 or so, I used to order a Mexican pizza at a local restaurant.  It was smothered with cheese and heaped four inches tall with lardy refried beans.  Not really a healthy vegetable to be seen.  Those were the days when I actually had a metabolism and a waist!  Nowadays that would be a TOTAL splurge.  Ordering something like that would send me into a guilt pattern of thinking for at least a week!    Not to mention the time and energy it would take to possibly work it off!

 Here's a meal you can throw together in a matter of minutes.  Perfect for a week day when most of you are short on time and energy!   The amounts aren't exact, but this isn't rocket science!  It's a much healthier version of my Mexican pizza of the past.  Enjoy!

Mexican Pizza

(makes 4)

4 medium size whole grain or combination corn/wheat tortillas

1 can nonfat spicy beans

1 cup shredded reduced fat Mexican cheese blend or jack cheese

about 3-4 sliced mushrooms, 1/2 cup chopped onion, 1 medium zucchini or summer squash, sliced

1/4 cup vegetable stock

roasted garlic fresh salsa (optional)

avocado slices (optional)  for garnish

non fat sour cream (optional) garnish

Saute the vegetables in stock first and set aside.  I like to heat the beans in a small saucepan as I do the veggies.  To make one pizza, spread a tortilla with beans, top with veggies, add 1/4 cup cheese.  Put on a plate and microwave for about 40 seconds.  Remove and garnish with your choice of salsa, avocado. sour cream, etc.  Do the same for the rest of them.

This is a great "beginner" recipe for kids, just be there to supervise.





Friday, August 16, 2013

Blueberry Compote



So what is a compote?  A fancy French word for fruits stewed in syrup!  It's a great way to use those Summer fruits when you've overbought   succumbed to the buy one get one free sales.  There's nothing worse than getting to the middle or bottom of a pint container of luscious blueberries and most of the remaining ones have fuzzy mold on them.  So, instead of waiting for this scenario, bring pints home and either freeze them for later use or make a compote to crown your pancakes, waffles or oatmeal!


Blueberry Compote

1 pint of washed blueberries

2 Truvia packets  (I gotta cut back somewhere)

1/4 cup water

2 Tbsp Cassis liqueur (continuing with the French theme, it's a berry liqueur)

1/4 tsp cinnamon

Add all ingredients to a small saucepan and bring to a boil.  Reduce to simmer and continue to cook stirring at times for about 15 minutes.  Cool and serve or refrigerate to use later.

Monday, April 22, 2013

Crispy Baked Squash Chips



When I saw this recipe online last week,  I knew it would be a hit.  It's great for snacks and a good low carb selection.  I had to try it!  It beats plain old steamed squash.  This a MUST TRY for the self professed "culinary challenged" crowd, and you know who you are.


Crispy Baked Squash Chips

Preheat oven to 400 degrees.

In a small pie pan mix the following: 1/4 cup panko bread crumbs, 1/4 cup grated Parmesan cheese, 1 tsp herb de Provence (optional, but good)  Dried thyme would also be a good substitute.

Cut 2 medium size summer squash or zucchini into about 3/4 inch slices.  Place 1 Tbsp of olive oil into a bowl, throw in the squash and mix.  Dip the oiled squash rounds into panko on both sides.  Some  of the breading will stick although  they won't be completely covered.  That's okay.

Place each round onto a cookie sheet which has been sprayed with pan spray.  Salt and pepper is optional.  Put the extra panko on top of each until mixture is gone.  

Bake for about 10-12 minutes.  No need to turn.  Serve immediately.  

Monday, April 8, 2013

Trick Your Taste Buds - Kale Chips


If you were to tell me I'd be snacking on kale, I would have thought you were nuts!  You would have to have your head in the sand to not hear about all the healthy properties of kale these days.  But, what do you do with it?  I've used it in simple recipes ususally sauteed with raisins and pine nuts.  Delicious!  It can be thrown into salads, soups and egg dishes.

My latest snack is kale chips.  I've never been a big fan of potato chips (thank God!).  Hand me a bag of Cheetos, though, and I'll be your friend for life!  These kale chips don't taste like Cheetos, however!  I can appreciate the fact that they are good for me....and they're so easy to make.

Preheat the oven to 400 degrees.

You can buy pre-cut kale in bags now at most stores.  Or, you can purchase stalks of the same in the organic (preferably) section of the supermarket.  To prepare the kale for roasting, cut from the stalk and remove any hard stems, cut into pieces.

Spray a cookie sheet with either butter spray or olive oil spray.  Lay out the kale evenly on the sheet and spray with a spritz of pan spray.  Sprinkle with sea salt (not too much).  Roast in the oven for 10 minutes.  Halfway through "shuffle" the kale.  Remove and eat when cool.  These are great on salads, baked potatoes, for starters  and are GUILT FREE!  The longer they sit and cool, the crispier they become....try it!


Tuesday, February 5, 2013

Chicken with Artichokes and Lemony Capers


If I had to choose my favorite vegetable, it would probably be artichokes.  But, sometimes the tedious routine of peeling one leaf after the next until you reach the heart can turn most people off.   It's like waiting in line for a Disneyland ride.  By the time you reach the front of the line your enthusiasm has waned a bit.   Don't even mention how long it takes to cook these prickly globes, unless you have a pressure cooker.  I don't.

Fortunately old Trader Joe has packages of frozen artichoke hearts that get an A+ in my book.   These can be thrown into soups, stews, salads and, of course, this chicken dish.  Add a few other ingredients and you have a very flavorful sophisticated meal!

NOTE:  I used skinless, boneless chicken thighs and cut them in the middle, where there is an indent from the  de-boning process.  This allows for a more even cooking and a nicer presentation, too.

Chicken with Artichokes

4 boneless, skinless chicken thighs (now 8 pieces)

1 Tbsp vegetable or olive oil

3/4 cup flour

1/2 tsp salt

1/2 tsp paprika (optional)

1 tsp garlic powder

1 Tbsp lemon zest

Heat a large 12 inch skillet on medium heat.  Put the flour, salt, paprika, garlic and lemon zest in a pie plate and blend well.  Dredge the chicken thighs on both sides in this dry mix.  Brown on both sides in the skillet.  Remove the chicken and set aside.

Remaining ingredients:

12 oz bag of frozen artichoke hearts

1/2 shallot, thinly sliced

1/4 cup white wine

2 Tbsp lemon juice

1/2 cup chicken broth

1 Tbsp capers

Put the artichokes and shallots into the pan and heat on medium until just defrosted.  Add the wine, lemon juice and chicken broth, bring it to a boil and stir.  Add the chicken back in. Reduce the heat to simmer (low), cover and cook for about 10 minutes.  When done remove all to a serving plate and sprinkle on the capers.  Yum!  Serves 4.


Monday, October 8, 2012

Zucchini Patties



Is your  kitchen counter overflowing with zucchini, yet?  Mine is, but I don't mind.  There's so much you can do with this vegetable!  I've been hiding it in bread, cake, assorted vegetable dishes and now the classic zucchini patties.  At least they were a classic in my home for many years.

I've pretty much thrown ingredients together over the years, sometimes getting good and some bad results.  The most important thing you can do to insure the best result would be to press all the liquid you can from the grated zucchini.  If you don't, they will ooze and run all over the place.  These zucchini patties were moist on the inside, yet crispy on the outside.  So, if you're searching for another zucchini recipe, try this one.

Ingredients:

2 cups grated zucchini, liquid drained

1/4 cup diced onion

2 Tbsp flour

1 tsp garlic powder

1 Tbsp either plain Greek yogurt, mayo or an egg  (use what you prefer.  I used Greek yogurt this time.)

salt & pepper to taste

 For the coating:

1/2 cup seasoned bread crumbs

1 small egg

For the pan:

a combination of 1 Tbsp olive oil and 1 Tbsp of butter

In a bowl mix the zucchini, onion, flour, garlic powder, salt and pepper.  Stir in either the yogurt, mayo or egg.  The mixture should be stiff enough to form a patty.  It may help to moisten your hands with a bit of water first.  Yes, it is messy!  As you make each patty, gently set them onto a sheet of waxed paper.  These patties were roughly 2 1/2 inches in diameter.  The recipe makes about 6-8 patties depending on size. 

In 2 different pie plates or shallow dishes, put the bread crumbs in one and the beaten egg in another.  Heat the oil/butter combo in a large skillet.  Turn up the heat to medium and gently start to dredge the each patty in egg first, then coat with breadcrumbs.  Quick note for first timers:  You may want to coat them ALL first and lay them back onto the waxed paper if you can't work quick enough.

Cook on the first side for about 6-8 minutes, turn and continue to cook for about the same time.  The coating will get quite brown but not to worry.  They're really tasty.

Saturday, September 1, 2012

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

Saturday, August 4, 2012

Creole Okra


I don't know how many okra fans there are out there, but I grew up eating these little bullet shaped veggies.  To me, their taste is hard to describe.  Nutty, sticky morsels, perfect for this side dish.  You'll usually find them in Southern cooking with stews, soups, and such.  Personally I love them in scrambled eggs!   

I've attempted to grow okra in my garden, with poor results.  Last weekend at the farmer's market one of the vendors had huge bags of beautiful crisp okra for a great price.  I grabbed them (not that people were flocking to buy this quirky veggie), gave half to my dad and had some with eggs the next morning, still leaving me with quite alot to come up with  another side dish.  Here it is.  If you've never tried okra now is the time.

Ingredients:

1/2 onion, chopped

1 Tbsp oil

1 cup washed and slice fresh okra

1 tsp flour

1 cup cherry tomatoes

1/2 tsp sugar

1/4 tsp red chili flakes

salt and pepper to taste

1/3 cup low sodium chicken broth (or vegetable)

In a medium skillet, brown onion in the oil.  Dredge the okra in the flour, shaking off excess and add to the pan.  Cook until slightly brown.  Add the tomatoes, sugar, pepper flakes and half of the broth.  Keep on a low heat for about 20-25 minutes, stirring frequently.  It will look a bit mushy but the flavor is great.  If the okra looks too dry, add the rest of the broth and cook down during the cooking time.

Serves 2

Thursday, June 21, 2012

Pasta Carbonara - Pasta of the Month


I don't know about you, but I look forward to my "pasta of the month post".   Frankly, I could make and eat pasta every day, if allowed.  My waistline does not permit me to indulge in such comfort food!  In my next life, I need to come back as an Italian living in the coastal regions of "the "boot".  That way I can have the best of both worlds, seafood and pasta, with an occasional pizza thrown in!

I'm surprised I've never made this classic dish sooner.  It comes together in about 20 minutes and is decadently good.  The thought of beaten eggs whisked in at the last minute scared me a bit, but so does the raw eggs in caesar salad dressing!  And there's always sushi, but I won't go into those stories!

I adapted this recipe from the Food Network.  I'm not a bacon in the morning  person (unless swirled into chocolate ice cream), so I used panchetta, not that it matters much.  They are still practically the same except for the way they are prepared and cured.  This is a great pasta dish.  It deserves more recognition!

Pasta Carbonara  (2 large servings, can easily be doubled or tripled)

1/2 cup chopped panchetta

1 Tbsp chopped garlic

black pepper

approx 1/2 lb spaghetti or fettucine, cooked

2 large eggs, beaten

salt (if you must, but not necessary with panchetta)

1/2 cup Parmesan or Romano cheese, grated

1 Tbsp chopped Italian parsley

On medium heat, in a large saute pan, cook the panchetta with a drizzle of olive oil until crisp.  Remove from the pan and drain on a paper towel.  Use about 1 1/2 Tbsp of the oil from the panchetta and toss the rest.  Add the garlic, then the pepper, only cooking for 30 seconds, or so.  Add the panchetta back in and the drained pasta.  Cook for another minute, while stirring.  Add the salt to the eggs.  Important:  Remove the pan from the heat and add the eggs, whisking briskly until the eggs thicken, being careful that they don't scramble.  Add the cheese, stir and garnish with the parsley to serve.  Very tasty!!  You can almost transport yourself to Rome with this one!  Enjoy!


Entrance to the Vatican

Sunday, April 15, 2012

Pan Fried Oysters


Yes, you heard it right.  Pan fried oysters.  Growing up I was exposed to many different and unique foods.  It was a time when avocados were not yet trendy, so I didn't know how to appreciate them.  At one of my childhood homes we had a huge avocado tree that would weigh heavily with those green gems.  The tree was so large that my sister and friends would play house beneath the spread out branches.  A gigantic natural tent!

Living on the coast I was able to experience the freshest seafood.  My father would buy oysters, probably not to my mom's liking, and  cook them with a saltine cracker crust.  I liked them but it wasn't my favorite.  Abalone was the best!  Good luck trying to get a hold of abalone these days.

Oysters have become somewhat trendy, too!  On a trip to San Juan Island I sampled barbecued oysters.  Wow!  I need to try that!  On another vacation to the coast above San Francisco, the oyster joints are plentiful and they're served so many different ways.   In soups, chowders, Rockefeller, raw, etc.

Until you can acquire the taste for raw oysters, try this recipe at home.  You'll love it.

Ingredients:

1 jar (6-8 oz) of oysters

1 egg

1/2 cup flour for dusting

1/2 - 1 cup panko bread crumbs for coating

1 Tbsp butter

2 Tbsp olive oil

hot sriracha chili sauce for garnish (optional, but good)

Set up a dipping station with flour in one bowl, egg in another and panko in the third shallow bowl.  Heat the butter and oil.  Drain the oysters.  Dip in flour, egg and panko until done.  Add to the pan and cook until golden brown on one side, turn and cook on the other.

In progress

They don't take very long to cook, total 8-10 minutes or so.  If you like a little spice add the sriracha chili sauce.  You won't be sorry!

Wednesday, March 28, 2012

Margherita Pasta - March Pasta of the Month


Time flies when you're having fun!  I almost let March slip by without posting my "pasta of the month".  I don't think there's a classic dish that takes the popular margherita pizza and transforms it into a pasta plate.  But, in my kitchen, anything goes!   The pizza's origin comes from Queen Margherita of Italy.  On a visit to Naples she was served this pizza depicting the colors of the Italian flag, red tomatoes, green basil and white mozzarella.  It works for me!

I love the simplicity of a few basic ingredients, thrown together to mimic the flavors of pizza minus the crust.  Since this was an experiment, I'll recommend some changes.  Use ALL fresh ingredients if you can, especially a soft mozzarella.

Margherita Pasta

2 Tbsp olive oil

2 cloves garlic, minced

1/2 onion, chopped (optional)

a big handful of fresh basil, chopped

1 - 1 1/2 cups tomatoes, cut or use cherry tomatoes

4-6 oz mozzarella, cubed

pasta of choice

pasta water, 2 ladles

red chili flakes (optional)

Heat oil in a large skillet and saute garlic, onions and tomatoes.  Meanwhile cook the pasta reserving some pasta water before draining.    After draining add the pasta, fresh basil and pasta water to the skillet.  Mix well and throw in the mozzarella, mixing again.  Then serve.  Super simple, but tasty!  Sprinkle red pepper flakes on top  because I love those on my pizza!

Thursday, March 15, 2012

Provencal Chicken with an Onion Fennel Sauce


Reflecting back on this past week, I realized it was quite the whirlwind!  So many ups and downs as I rode the roller coaster of life.  We're great, but extended family was experiencing joys and heartache and  the ripples reached our "safe harbor".  Plus, it's tax preparation time....such joy!

You'd think that I wasn't eating or cooking!  Nope, just no blogging for almost a week.  That's the longest stretch of silence in almost 2 years!  I'm back on track with this simple chicken recipe.  It's good enough for a quiet family meal or an elegant dish for guests!  Enjoy!

Ingredients:

5-6 boneless, skinless chicken thighs

salt and pepper

dash of herbs de Provence

2 cloves garlic, minced

1/2 onion, sliced

1/2 fennel bulb, sliced

5-6 mushrooms, sliced

handful of chopped fresh parsley

another dash of herbs de Provence

1/2 cup chicken broth

1/4 cup half and half thickened with about a Tbsp of cornstarch

Season the chicken with salt and pepper and herbs.  In a large skillet, brown the chicken thighs on both sides and remove from the pan.  Add the onions, garlic, fennel, mushrooms and parsley and more herbs de Provence.  Cook until soft but still crunchy for about 5 minutes.  Add the broth and continue to cook for maybe 5 more minutes.  Add the half and half with cornstarch and stir until thickened.  If you want more sauce increase to 1/2 cup of half and half, thickened.  At this point you can either add the chicken back to reheat or pour the sauce over them on a serving dish.

I'll be announcing the winner of the "name that dish" giveaway, tomorrow, so if you want to participate just comment on that blog post.  Midnight is the deadline!  Good luck!

Wednesday, March 7, 2012

Name That Dish! It's Giveaway Time!


What do you do with your leftovers?  Do you toss them or attempt to make something edible for a future meal?  Once in a while I have leftover Italian or chicken sausages.  You can get pretty creative with leftovers..anything goes, well, almost anything.  I do have limits.  I don't serve leftovers to guests.

For this meal, I went to the refrigerator to clean it out  (just kidding) find what I could create from 3 lonely sausages, a fennel bulb, one apple and a partial onion.  This is the result.  I'm not sure what to call this, so, if you can come up with a catchy name, you'll win the giveaway!  That easy.  Just comment with your idea..  Thanks for reading.

Ingredients:

1 Tbsp olive oil

2 Tbsp butter

1 fennel bulb, cleaned, and sliced

1 apple, peeled, cored and sliced

1/4 -1/2 onion, sliced

1/4 tsp salt

a sprinkle of Herb de Provence

1/2 cup chicken broth

1 Tbsp maple syrup

2-3 precooked (leftover) sausage of your choice

1 Tbsp parsley

sprinkle of pepper

In a large skillet melt the butter with olive oil.  Add the fennel, onion,  apple and salt.   Sweat these until slightly soft but still crunchy.  Add the remaining ingredients and cook for 10 minutes on medium/low heat.  You can easily omit the meat and substitute the chicken broth for a vegetarian fare.  Enjoy..it's sweet, spicy and crunchy! 

Don't forget to comment, now, for your chance to win.  I'm limiting this giveaway to the United States, this time!

Sunday, March 4, 2012

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!

Thursday, January 12, 2012

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

Thursday, September 29, 2011

I Miss Mexican - Chicken


By now I can say I'm not craving any food and I don't really get that hungry.  However, I do have a few foods that I sorely miss.  Believe it or not, I miss having oatmeal in the morning, I miss my beloved pasta, ice cream is a no-brainer for me and I miss Mexican food!  Perhaps it's that cheesy goodness or the spice that I enjoy.  Hmmm, maybe it's the margarita that compliments the food from south of the border.  It's like having pasta without wine!

So.... looking for substitutions was my quest the other day.  Although I've had tomatillas many times, I've never cooked with them, myself.  I always viewed them in the grocery store but figured I could live without them.  Until now.  I was wanting a Mexican dish I could safely eat, yet spicy and flavorful enough to enjoy.

First, you have to understand that this slim down plan is VERY limiting so here's what I came up with!

Mexican Chicken for one

1 chicken breast, no skin, no bones

garlic powder
salt & pepper

1 Tbsp olive oil

1-2 tomatillas, remove skin and cut into thin wedges

1/2 cup juice from salsa

In a non-stick skillet heat the oil and place the chicken (already spiced with seasonings) into the pan to brown.  After about 8-10 minutes, turn and continue to cook on the other side.  Throw the tomatillas into the same pan and stir until browned or lightly charred.  Add the salsa juice to help the chicken stay moist.   When done, place the sliced chicken onto a bed of lettuce or cabbage and add more salsa to taste.  Not too bad!

Sunday, September 25, 2011

Friday Night Bruschetta in Roma


Of course, I'd like to say I enjoyed this bruschetta at a trattoria in Rome.  Heck, I'd even like to enjoy it in my kitchen.  But, the slim down continues.  The prize is in the future...the carrot is dangling in front of me!  Will it be a trip to Roma, where I can continue my Italian adventures?  Will it be a vacation in the tropics?  Hawaii, Mexico, Belize or Costa Rica?  Not sure, but the wheels are in motion...those famous 2 words have been whispered!  "BOOK IT".  And, I'm not one to disobey!

In the meantime, here's a bruschetta variation from the archives.  I prepared this for dinner as a main course but it would really be a great appetizer for several people.   Enjoy!

Ingredients:

2 tomatoes, large and cut up with seeds removed

handful of chopped basil

1-2 cloves garlic, minced

2-3 Tbsp olive oil

1 Tbsp good balsamic vinegar

About 12 baguette slices

1/4 cup + 2 Tbsp olive oil

4 mushrooms, sliced thinly

1 cup spinach, fresh chopped

2 Tbsp onions

1 more clove of garlic, minced

1/4 -/12 lb shrimp, cleaned and cut up

To make the tomato base, mix the first 5 ingredients and put in a small bowl, mixing well and set aside.  You can even make ahead of time for maximum flavor.

In a large skillet with the 2 Tbsp of oil, saute the mushrooms, spinach onions, and garlic until the mushrooms and spinach are limp.  At the last minute add the shrimp and continue cooking until done.  Set aside.

Now, place the bread slices onto a cookie sheet and brush with about 1/4 cup olive oil.  Put the slices into a preheated broiler on high, but watch them carefully.  Don't let them burn!  When lightly browned you can brush the warm slices with a garlic clove or just start assembling, placing the shrimp, spinach mixture first, then the tomatoes and finally some good Romano cheese!   All that's missing is a great glass of wine! (and a one-way ticket to Italy!!)

Countryside outside of Rome from Tivoli

Outside the Vatican before a canonization ceremony


All the carved statues...very impressive!