Can you cook a mean, steak, grill a mean marinated chicken, etc.? BUT, you struggle for a side dish.... Here are some to try next time you get 'stumped!"
ROASTED CHERRY TOMATOES
Put some cherry tomatoes in a roasting pan and drizzle with olive oil. Add some garlic, fresh herbs, and salt. Roast for 10 minutes. –Courtesy of Sam Stern form “Cooking Up A Storm.”
Notes: I slice the tomatoes in half and roast them at about 400 degrees F. These freeze well... portion into small ‘snack bags.’ Serve over scrambled eggs with sauteed mushrooms, add to omelets, stir into rice or stews, if not enough flavor for my taste! My husband is NOT a fan of tomatoes, but he will eat these on occasion! --TC
SATURDAY NIGHT VIDALIA ONIONS Serves 4
4 large Vidalia onions
4 beef bouillon cubes *I use low-sodium boullion cubes or boullion powder. --TC
4 TBSP butter
Freshly ground black pepper
Prepare a fire in a charcoal grill or preheat oven to 350 degrees F. (*Made in the toaster oven at the same temperature. --TC)
Trim and slice from the top of each onion, and peel the onion without cutting off the root end. Using a potato peeler, cut a small cone shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within a 1/2-inch of the root end. Place a bouillon cube in the center of each onion, slip slivers of butter between the sections, and sprinkle with pepper. Wrap each onion in heavy-duty foil and place the onions directly onto the hot coals. Cook the onions for 45 minutes turning every so often. To serve, place each onion in individual bowl because the onions will produce a lot of broth, which tastes like French onion soup. –Courtesy of Paula Deen, Food Network.
MUSHROOM MEDLEY w/ SPINACH Serves 8
2 tsp sesame oil
20 oz assorted mushrooms (shiitake, button, etc.), stems trimmed, caps sliced
1 red bell pepper, cut into strips
1 TBSP minced fresh ginger
1/2 to 1 TBSP minced garlic, or to taste
1 package (10-oz) spinach leaves, stems removed *I use 2 bags baby spinach, no need to pick the stems! --TC
6 green onions, cut into thin strips
1 TBSP reduced-sodium soy sauce *I use 2 TBSP! --TC
Salt and freshly ground black pepper, to taste
Heat oil in large nonstick skillet over high heat until hot. Add all mushrooms and sauté until brown and almost tender, stirring constantly, about 10 minutes. Add bell pepper, ginger and garlic and sauté 1 minute. Add spinach and green onions and stir until spinach wilts, about 2 minutes. Stir in soy sauce. Season to taste with salt and pepper. Transfer to a serving bowl and serve immediately. –The American Institute for Cancer Research.
*A not so "heart-friendly"suggestions: puff pastry shells with black or toasted sesame seeds &
egg wash! --TC
CORN, TOMATO & ONION CHILI SAUTE Serves 4 to 6 as side, Cook: 10-15 mins
I think the first time I made this was for my "American Regional Cooking" course in culinary school. A favorite of both my husband & me... did I mention that he 'strongly dislikes tomatoes,' but truly enjoys this dish!!
1-2 TBSP Olive Oil (can also use some butter)
1 onion, thinly sliced into strips
1 can corn, drained OR 1 bag frozen corn, thawed & drained
1 can diced tomatoes, drained OR 2 large tomatoes, diced
chili powder, to taste
salt & pepper, to taste
Saute the onion in fat (oil &/or butter) over medium heat until translucent, do NOT brown. Add the corn & tomatoes, sauteing until heated through. Add the chili powder, salt and pepper and simmer 5 minutes. Serve with steak, burgers, chicken, pork, etc.
Add to some tomato soup for a heartier, zestier soup! Also makes a great warm salsa!! --TC
–Source unknown.
Thursday, December 10, 2009
MEXICAN-STYLE FISH CHOWDER
Because the weather has been so unseasonably blustery this week here in Northern California, I am thinking I will prepare this soon! Hubby returns home tomorrow (from business trip to Tokyo, Japan) -- will serve comfort foods to get him resettled into our time zone! ;)
MEXICAN-STYLE FISH CHOWDER Serves 6 to 8; Prep: 15 mins
OK, I am the first to say I was skeptical of this recipe, but after tweaking it -- I ended up liking this dish! Part of my ‘branching out:’ using the crockpot more often & freeing up time to do other things! try out this recipe... one bowl and your taste buds and bellies will be satisfied! ENJOY! --TC
Nonstick Cooking Spray
1 (16 oz) pkg. frozen whole kernel corn
½ to 1 small onion, diced, optional *my addition –TC
1 to 2 tsp chili powder, optional *my addition –TC
2 (10 ¾ oz.) cans condensed cream of celery soup *I used a can cream of celery & a can cream of potato soup – both “Campbell’s Healthy Request” brand (reduced sodium, cholesterol, fat and calories) --TC
1 ½ cups milk *I used skim --TC
1 lb. fresh cod or other white-fleshed fish fillets *I used Basa or Talapia cut into 2”x3” chunks & I seasoned each piece lightly w/ sea salt & fresh ground pepper --TC
2 (14 ½ oz.) cans Mexican-style stewed tomatoes, undrained *I used “Diced Tomatoes with Green Chilis in Sauce,” they had a little heat from jalepenos --TC
1 lemon, zested (no ‘pith’ or white stuff), optional *my addition –TC
Sea salt & fresh ground pepper, optional *my additions –TC
Garnish with thinly sliced scallions, optional *my addition –TC
(1) Lightly coat a 3 1/2 – or 4-quart slow cooker with cooking spray. In the prepared cooker, combine soup, corn, and milk.
(2) Cover & cook on low-heat setting for 3 to 4 hours OR on high-heat setting for 1 ½ to 2 hours.
(3) If using low-heat setting, turn to high-heat setting. Stir chowder. Place fish on top of the mixture in cooker. Cover and cook for 1 hour more. Stir in tomatoes.
*My differences in prep: I was short on time, so I sautéed the corn and onion in a few teaspoons of olive oil just until corn thawed completely and started to caramelize a little bit – I’ll probably use roasted corn cut off the cob next time for more flavor. Then I added the chili powder and stirred 1 minute. I then added all this to the combined milk & condensed soups. I cooked on the high-heat setting the entire time, only timing I did differently was to stir in the tomatoes with 20 minutes left on the cooking time. Just before serving, stir in the zest of 1 lemon. Reseason at the end, if desired. Serve with Lemon Rice Pilaf, Plain Jasmine or Basmati rice, or good fresh bread! Garnish with thinly sliced scallions.
**To freeze this dish, prepare through Step 2, cool completely, then freeze. Thaw overnight in the refrigerator, heat to simmer, then add fish… following the rest of the directions. --TC
Per serving: 293 cals, 8g total fat (3g sat. fat), 39mg chol., 1,296mg sodium, 36g carb, 2g fiber, 21g pro. –Courtesy of Better Homes and Gardens 5-Ingredient Slow-Cooker cookbook, 2004.
MEXICAN-STYLE FISH CHOWDER Serves 6 to 8; Prep: 15 mins
OK, I am the first to say I was skeptical of this recipe, but after tweaking it -- I ended up liking this dish! Part of my ‘branching out:’ using the crockpot more often & freeing up time to do other things! try out this recipe... one bowl and your taste buds and bellies will be satisfied! ENJOY! --TC
Nonstick Cooking Spray
1 (16 oz) pkg. frozen whole kernel corn
½ to 1 small onion, diced, optional *my addition –TC
1 to 2 tsp chili powder, optional *my addition –TC
2 (10 ¾ oz.) cans condensed cream of celery soup *I used a can cream of celery & a can cream of potato soup – both “Campbell’s Healthy Request” brand (reduced sodium, cholesterol, fat and calories) --TC
1 ½ cups milk *I used skim --TC
1 lb. fresh cod or other white-fleshed fish fillets *I used Basa or Talapia cut into 2”x3” chunks & I seasoned each piece lightly w/ sea salt & fresh ground pepper --TC
2 (14 ½ oz.) cans Mexican-style stewed tomatoes, undrained *I used “Diced Tomatoes with Green Chilis in Sauce,” they had a little heat from jalepenos --TC
1 lemon, zested (no ‘pith’ or white stuff), optional *my addition –TC
Sea salt & fresh ground pepper, optional *my additions –TC
Garnish with thinly sliced scallions, optional *my addition –TC
(1) Lightly coat a 3 1/2 – or 4-quart slow cooker with cooking spray. In the prepared cooker, combine soup, corn, and milk.
(2) Cover & cook on low-heat setting for 3 to 4 hours OR on high-heat setting for 1 ½ to 2 hours.
(3) If using low-heat setting, turn to high-heat setting. Stir chowder. Place fish on top of the mixture in cooker. Cover and cook for 1 hour more. Stir in tomatoes.
*My differences in prep: I was short on time, so I sautéed the corn and onion in a few teaspoons of olive oil just until corn thawed completely and started to caramelize a little bit – I’ll probably use roasted corn cut off the cob next time for more flavor. Then I added the chili powder and stirred 1 minute. I then added all this to the combined milk & condensed soups. I cooked on the high-heat setting the entire time, only timing I did differently was to stir in the tomatoes with 20 minutes left on the cooking time. Just before serving, stir in the zest of 1 lemon. Reseason at the end, if desired. Serve with Lemon Rice Pilaf, Plain Jasmine or Basmati rice, or good fresh bread! Garnish with thinly sliced scallions.
**To freeze this dish, prepare through Step 2, cool completely, then freeze. Thaw overnight in the refrigerator, heat to simmer, then add fish… following the rest of the directions. --TC
Per serving: 293 cals, 8g total fat (3g sat. fat), 39mg chol., 1,296mg sodium, 36g carb, 2g fiber, 21g pro. –Courtesy of Better Homes and Gardens 5-Ingredient Slow-Cooker cookbook, 2004.
BEEF STEW a'la Nana Day
My mother-in-love Nancy arrived today!!! We are very lucky, as this is the 2nd 'Nana Day' this month!!
I am a very blessed wife, as I can truly say: "I LOVE MY MOTHER-IN-LOVE!!" (For clarification -- in our family, we use 'in-love' instead of 'in-law,' a wonderful tradition started when my mother in law started calling me her 'daughter-in-love' years ago!)
Her last visit was to come and meet 'the kids!' This visit is to help me take care of the children while my husband goes to Japan for a week on business!
While the rest of our krewe headed to a local park, I stayed home to 'wing' a recipe for beef stew. Here's how I made it:
Beef Stew a'la Nana Day Serves 6 to 8
2.5 # beef stew meat, cut into approximately 2" cubes (to save time, I 'splurge' and buy mine pre-cut!)
1/2 to 1 cup whole wheat flour (you may use all-purpose flour)
1 to 2 TBSP Geasoning (or salt and pepper) *if your beef broth is salty, cut back on the seasonings! Yes, you should taste all your ingredients before using them!!
olive oil or vegetable oil, as needed
4 TBSP butter, divided
2 yellow onion, peeled and cut into 8 wedges per onion (or you may cut into large chunks)
4 or 5 stalks of celery, cleaned and cut into 1" to 2" chunks**
1 # bag of baby carrots (or about 5 carrots, scrubbed and cut into equal-sized pieces)**
5 Yukon gold potatoes, scrubbed and cut into equal-sized chunks (may also use other waxy potatoes)**
3 cups beef broth, divided
2 TBSP balsamic vinegar OR 1/4 cup red wine, optional
4 oz left over spaghetti sauce (plain old 'marinara,' you may also use 4 oz tomato sauce or 2 TBSP tomato paste)
2 to 3 shakes of Worcestershire sauce
2 pkgs. Laura Scudder's onion dip mix (1/2 oz. each), I used 1 pkg green onion and 1 pkg toasted onion (you may use Lipton Onion Soup mix. If you are worried about sodium intake, use only 1 packet and add another onion to the pot!)
6 to 12 oz. frozen peas, thawed
2 TBSP freeze-dried parsley, optional (IF you use fresh parsley, add it at the last minute!)
TIPS:
*Allow the meat to come up to room temperature before flouring and browning.
**Your goal is for all of the vegetables to finish cooking at the same rate, therefore, think of how they cook and what consistency you would like in your stew. (ex.: If you like your celery tender and your carrots tender-crisp, maybe add the carrots right before adding the covered pot to the oven.)
In a large, oven-safe stock pot add 1 TBSP oil and 1/2 TBSP butter over medium heat, wait until butter stops foaming to add the dredged meat.
Meanwhile, liberally season the meat on all sides, then dredge it in the flour. Shake off the excess flour and add to heated oil and butter. Brown the meat in batches (approximately 5 batches for this recipe -- or 1/2 # per batch), getting it nice and brown on at least two sides of each piece of meat. Take your time with this step, it adds tons of flavor to your end product! Do NOT crowd the pan, or else you will 'steam' the meat and it will just be gray and sticky! YUK!
As each batch is browned, remove it to a large plate or bowl and keep covered. (I use the oven-safe stock pot lid that I will end up using later! Fewer dishes!!)
Once all the meat is brown, remove the excess oil from the pan and discard. Return the pot to the heat and deglaze the pan by adding 1/2 cup of broth and the balsamic vinegar or wine, if using. With wooden spoon, scrap all the fond (yummy bits) off the bottom of the pan, don't worry if the liquid reduces a bit, this will just intensify the flavors.. Add the tomato product to pot, stirring about 2 minutes. Layer the celery and 3/4 of the onions on the bottom of the pan to make a 'bed' for the browned stew meat to rest on. Add back all the stew meat and any juices that collected on the plate. Layer the carrot and potato chunks, followed by the rest of the onions.
In a measuring cup, mix the remaining 2 1/2 cups of broth, Worcestershire sauce, onion mix and freeze-dried parsley. Pour over the top of the vegetables.
Bring the pot to a boil. Reduce the heat to medium-low, cover with the lid and simmer for at least 30 minutes. While simmering, preheat oven to 400 degrees F.
Place covered pot into the oven and cook an additional 1 1/2 to 2 hours, or until meat and vegetables are tender.
Add peas and parsley; allow stew to 'rest' on stove -- OFF the heat. ***This is when I place a batch of cornbread muffins into the oven! The oven is already at the perfect temperature!! (Jiffy is my preferred old-school recipe -- yes, the little blue box! A neighborhood favorite is whole wheat cornbread -- possibly made by Hodgson Mill.)
Note: If you have extra butter leftover, add it to the top of the pot before covering it and putting it into the oven! This is supposed to be a comfort food and the butter will give it better 'mouth feel!" Plus if you serve 8, it is only 1/2 TBSP per guest! --Courtesy of TC, at home in Sacramento -- December 2009.
I am a very blessed wife, as I can truly say: "I LOVE MY MOTHER-IN-LOVE!!" (For clarification -- in our family, we use 'in-love' instead of 'in-law,' a wonderful tradition started when my mother in law started calling me her 'daughter-in-love' years ago!)
Her last visit was to come and meet 'the kids!' This visit is to help me take care of the children while my husband goes to Japan for a week on business!
While the rest of our krewe headed to a local park, I stayed home to 'wing' a recipe for beef stew. Here's how I made it:
Beef Stew a'la Nana Day Serves 6 to 8
2.5 # beef stew meat, cut into approximately 2" cubes (to save time, I 'splurge' and buy mine pre-cut!)
1/2 to 1 cup whole wheat flour (you may use all-purpose flour)
1 to 2 TBSP Geasoning (or salt and pepper) *if your beef broth is salty, cut back on the seasonings! Yes, you should taste all your ingredients before using them!!
olive oil or vegetable oil, as needed
4 TBSP butter, divided
2 yellow onion, peeled and cut into 8 wedges per onion (or you may cut into large chunks)
4 or 5 stalks of celery, cleaned and cut into 1" to 2" chunks**
1 # bag of baby carrots (or about 5 carrots, scrubbed and cut into equal-sized pieces)**
5 Yukon gold potatoes, scrubbed and cut into equal-sized chunks (may also use other waxy potatoes)**
3 cups beef broth, divided
2 TBSP balsamic vinegar OR 1/4 cup red wine, optional
4 oz left over spaghetti sauce (plain old 'marinara,' you may also use 4 oz tomato sauce or 2 TBSP tomato paste)
2 to 3 shakes of Worcestershire sauce
2 pkgs. Laura Scudder's onion dip mix (1/2 oz. each), I used 1 pkg green onion and 1 pkg toasted onion (you may use Lipton Onion Soup mix. If you are worried about sodium intake, use only 1 packet and add another onion to the pot!)
6 to 12 oz. frozen peas, thawed
2 TBSP freeze-dried parsley, optional (IF you use fresh parsley, add it at the last minute!)
TIPS:
*Allow the meat to come up to room temperature before flouring and browning.
**Your goal is for all of the vegetables to finish cooking at the same rate, therefore, think of how they cook and what consistency you would like in your stew. (ex.: If you like your celery tender and your carrots tender-crisp, maybe add the carrots right before adding the covered pot to the oven.)
In a large, oven-safe stock pot add 1 TBSP oil and 1/2 TBSP butter over medium heat, wait until butter stops foaming to add the dredged meat.
Meanwhile, liberally season the meat on all sides, then dredge it in the flour. Shake off the excess flour and add to heated oil and butter. Brown the meat in batches (approximately 5 batches for this recipe -- or 1/2 # per batch), getting it nice and brown on at least two sides of each piece of meat. Take your time with this step, it adds tons of flavor to your end product! Do NOT crowd the pan, or else you will 'steam' the meat and it will just be gray and sticky! YUK!
As each batch is browned, remove it to a large plate or bowl and keep covered. (I use the oven-safe stock pot lid that I will end up using later! Fewer dishes!!)
Once all the meat is brown, remove the excess oil from the pan and discard. Return the pot to the heat and deglaze the pan by adding 1/2 cup of broth and the balsamic vinegar or wine, if using. With wooden spoon, scrap all the fond (yummy bits) off the bottom of the pan, don't worry if the liquid reduces a bit, this will just intensify the flavors.. Add the tomato product to pot, stirring about 2 minutes. Layer the celery and 3/4 of the onions on the bottom of the pan to make a 'bed' for the browned stew meat to rest on. Add back all the stew meat and any juices that collected on the plate. Layer the carrot and potato chunks, followed by the rest of the onions.
In a measuring cup, mix the remaining 2 1/2 cups of broth, Worcestershire sauce, onion mix and freeze-dried parsley. Pour over the top of the vegetables.
Bring the pot to a boil. Reduce the heat to medium-low, cover with the lid and simmer for at least 30 minutes. While simmering, preheat oven to 400 degrees F.
Place covered pot into the oven and cook an additional 1 1/2 to 2 hours, or until meat and vegetables are tender.
Add peas and parsley; allow stew to 'rest' on stove -- OFF the heat. ***This is when I place a batch of cornbread muffins into the oven! The oven is already at the perfect temperature!! (Jiffy is my preferred old-school recipe -- yes, the little blue box! A neighborhood favorite is whole wheat cornbread -- possibly made by Hodgson Mill.)
Note: If you have extra butter leftover, add it to the top of the pot before covering it and putting it into the oven! This is supposed to be a comfort food and the butter will give it better 'mouth feel!" Plus if you serve 8, it is only 1/2 TBSP per guest! --Courtesy of TC, at home in Sacramento -- December 2009.
Thursday, November 5, 2009
New Mom Delighted Kids "Try" New Foods!!!
Hey there! I am a NEW MOM!!!
As of October 30, I am a Foster Mom to two wonderful children (a 6-year old boy and his 19-month old little sister)!!
I am also very happy to report that the kids are willing to 'try' new foods -- especially the boy!! HOORAY!
Here are two of the latest recipes I have made -- the Moroccan Stew was very well-received by the kids. Hubby and I did not share the soup -- as we made a small batch to test, but will be making more soon with my noted modifications!
Hope all is well with you! --TC
MOROCCAN CHICKPEA EGGPLANT STEW Serves 4
Prep: 25 minutes, plus an additional hour for salting the eggplant
The cinnamon adds an unusual, slightly sweet flavor to this dish, making it a nice change from the Italian pastas and Chinese stir-fries that make up my usual dinner fare. I’m fairly fastidious about salting eggplant, since the one time I decided to take the shortcut, the eggplant was so bitter that my dish was inedible. If your eggplant is very fresh, however, you can probably omit the salting step and significantly reduce the preparation time. This dish, like most stews, tastes very good as leftovers, so I recommend making the quantity specified below even if you’re only cooking for two people (if you’re cooking for one, you can either halve the recipe or freeze extra portions). I like to eat it with couscous, but it would also make a fine topping for long-grained rice or pasta. Alternatively, you can scoop it up and eat it with pita bread wedges.
1 small-medium eggplant
1 medium onion
3 cloves garlic
1 can chickpeas, drained
1 can diced tomatoes, drained *I used crushed tomatoes –TC
1 c. vegetable stock *I used low-sodium chicken broth –TC
1 tsp. chili powder *I used ground chili powder with lime (chili con limon, found in the ‘bulk section’ of my local co-op market called Win-Co. )–TC
1 tsp. cinnamon2 tsp. ground cumin
salt and pepper to taste *I used Geasoning –TC
Cut off the ends of the eggplant, than chop into ¾" cubes. (I would chop smaller, if your kids - or significant others for that matter - don't like 'chunks' of vegetables! -TC) Sprinkle with salt and let drain in a colander for 1 hour. Rinse well under water and dry between paper towels. (You can omit this step if the eggplant seems very firm and fresh – salting will eliminate the occasional bitterness you find in eggplant).Chop the onion roughly. Mince the garlic.In a large skillet or a saucepan, heat 1 tbsp olive oil over medium heat. Add the garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.Salt and pepper to taste. Serve over cooked couscous.** –Courtesy of http://www.digsmagazine.com/recipes/recipe_moroccanchickpeaeggplantstew.htm.
**I served the above dish with whole-wheat couscous made with chicken broth and Geasoning instead of water (more flavor). –TC/SR
THAI-STYLE CHICKEN CURRY SOUP Serves 4
Prep: 15 minutes, so easy using a store-bought rotisserie chicken!!
1 carton (32-fl oz.) chicken broth *used organic, low-sodium –TC
3 TBSP packed brown sugar *would use 2 TBSP, a bit too sweet with 3 TBSP! –TC
2 TBSP soy sauce *use the green label Kikkoman bottle - ‘less sodium’ –TC
2 TBSP rice vinegar *used No Sodium, No Sugar Rice Wine Vinegar (‘Marukan’ brand) –TC
2 tsp curry powder
1 small jalapeño chile, seeded, finely chopped (1 TBSP) *OPTIONAL -- to reduce heat, simmer a halved hot pepper in the broth for the first few minutes OR use a small pinch of red pepper flakes –TC
2 cups chopped deli rotisserie chicken (from 2- to 2 ½-lb chicken)
2 TBSP chopped fresh cilantro *Additional chopped cilantro for garnish –TC
*Lime wedges, for garnish – adds the ‘tart’ component!! –TC
In a 3-quart saucepan, stir all ingredients except the chicken and cilantro (and garnishes of extra cilantro and lime wedges). Heat to boiling over medium-high heat. Reduce heat to medium. Simmer uncovered 3 to 5 minutes or until bell pepper is crisp-tender. Stir in chicken. Cook 1 to 2 minutes or until chicken is hot. Just before serving, add cilantro. –Courtesy of Win-Co Foods.
*If you are looking for more carbohydrates to complete this a well-rounded meal, pour over hot-cooked brown basmati rice or cellophane noodles (also called ‘mung bean noodles’ or ‘bean thread noodles’). This may also be good with some coconut milk added and sautéed mushrooms… Have fun experimenting!! –TC
As of October 30, I am a Foster Mom to two wonderful children (a 6-year old boy and his 19-month old little sister)!!
I am also very happy to report that the kids are willing to 'try' new foods -- especially the boy!! HOORAY!
Here are two of the latest recipes I have made -- the Moroccan Stew was very well-received by the kids. Hubby and I did not share the soup -- as we made a small batch to test, but will be making more soon with my noted modifications!
Hope all is well with you! --TC
MOROCCAN CHICKPEA EGGPLANT STEW Serves 4
Prep: 25 minutes, plus an additional hour for salting the eggplant
The cinnamon adds an unusual, slightly sweet flavor to this dish, making it a nice change from the Italian pastas and Chinese stir-fries that make up my usual dinner fare. I’m fairly fastidious about salting eggplant, since the one time I decided to take the shortcut, the eggplant was so bitter that my dish was inedible. If your eggplant is very fresh, however, you can probably omit the salting step and significantly reduce the preparation time. This dish, like most stews, tastes very good as leftovers, so I recommend making the quantity specified below even if you’re only cooking for two people (if you’re cooking for one, you can either halve the recipe or freeze extra portions). I like to eat it with couscous, but it would also make a fine topping for long-grained rice or pasta. Alternatively, you can scoop it up and eat it with pita bread wedges.
1 small-medium eggplant
1 medium onion
3 cloves garlic
1 can chickpeas, drained
1 can diced tomatoes, drained *I used crushed tomatoes –TC
1 c. vegetable stock *I used low-sodium chicken broth –TC
1 tsp. chili powder *I used ground chili powder with lime (chili con limon, found in the ‘bulk section’ of my local co-op market called Win-Co. )–TC
1 tsp. cinnamon2 tsp. ground cumin
salt and pepper to taste *I used Geasoning –TC
Cut off the ends of the eggplant, than chop into ¾" cubes. (I would chop smaller, if your kids - or significant others for that matter - don't like 'chunks' of vegetables! -TC) Sprinkle with salt and let drain in a colander for 1 hour. Rinse well under water and dry between paper towels. (You can omit this step if the eggplant seems very firm and fresh – salting will eliminate the occasional bitterness you find in eggplant).Chop the onion roughly. Mince the garlic.In a large skillet or a saucepan, heat 1 tbsp olive oil over medium heat. Add the garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.Salt and pepper to taste. Serve over cooked couscous.** –Courtesy of http://www.digsmagazine.com/recipes/recipe_moroccanchickpeaeggplantstew.htm.
**I served the above dish with whole-wheat couscous made with chicken broth and Geasoning instead of water (more flavor). –TC/SR
THAI-STYLE CHICKEN CURRY SOUP Serves 4
Prep: 15 minutes, so easy using a store-bought rotisserie chicken!!
1 carton (32-fl oz.) chicken broth *used organic, low-sodium –TC
3 TBSP packed brown sugar *would use 2 TBSP, a bit too sweet with 3 TBSP! –TC
2 TBSP soy sauce *use the green label Kikkoman bottle - ‘less sodium’ –TC
2 TBSP rice vinegar *used No Sodium, No Sugar Rice Wine Vinegar (‘Marukan’ brand) –TC
2 tsp curry powder
1 small jalapeño chile, seeded, finely chopped (1 TBSP) *OPTIONAL -- to reduce heat, simmer a halved hot pepper in the broth for the first few minutes OR use a small pinch of red pepper flakes –TC
2 cups chopped deli rotisserie chicken (from 2- to 2 ½-lb chicken)
2 TBSP chopped fresh cilantro *Additional chopped cilantro for garnish –TC
*Lime wedges, for garnish – adds the ‘tart’ component!! –TC
In a 3-quart saucepan, stir all ingredients except the chicken and cilantro (and garnishes of extra cilantro and lime wedges). Heat to boiling over medium-high heat. Reduce heat to medium. Simmer uncovered 3 to 5 minutes or until bell pepper is crisp-tender. Stir in chicken. Cook 1 to 2 minutes or until chicken is hot. Just before serving, add cilantro. –Courtesy of Win-Co Foods.
*If you are looking for more carbohydrates to complete this a well-rounded meal, pour over hot-cooked brown basmati rice or cellophane noodles (also called ‘mung bean noodles’ or ‘bean thread noodles’). This may also be good with some coconut milk added and sautéed mushrooms… Have fun experimenting!! –TC
Saturday, October 17, 2009
Eating Healthier Never Tasted So GOOD!!
Hubby and I have started a new adventure... eating healthier!! (Don't worry, some of the old favorite recipes will be posted... eventually!!) Here are a few of the recipes made today that we enjoyed! We started the day out right with Scrambled Eggs with Sauteed Mushrooms & Feta. Made a quick vegetable soup for lunch -- in my opinion, it still needs work! Then we proceeded to make marinades and sauces for dinner. Chimichurri to marinate the meat, and a Greek white sauce called Tzatziki for a condiment for the whole dinner. We rounded out the meal with a lightly dressed green salad and roasted tomatoes!! Hope you'll try a few of these recipes!
SCRAMBLED EGGS with SAUTEED MUSHROOMS & FETA Serves 1, Easily increased to share!
4-5 brown Crimini mushrooms (or use whatever type of mushrooms you have)
1-2 tsp. olive oil (depending on your pan)
3 eggs *We do 2 eggs a person --TC
1/2 tsp. Spike (or more, to taste) *We use Geasoning! ;) --TC
1 oz. Feta cheese (about 2 TBSP crumbled Feta)
Quickly wash mushrooms and cut in fourths or smaller if they're large. Beat eggs with Spike seasoning. Heat 1 tsp. olive oil in nonstick frying pan and saute mushrooms until they're starting to soften and brown, and liquid has mostly evaporated. Remove mushrooms from pan and put in bowl. *We do NOT add oil to the mushrooms. We put them in a dry pan, stirring occasionaly. allow them brown. Just before removing to a warm plate, season lightly with sea salt & pepper or your favorite seasoning.--TC
Wipe pan with paper towel (save a paper towel & enjoy the extra flavor! -TC), then add another tsp. olive oil and heat over very low heat. Add eggs and immediately start to turn with plastic turner, scraping bottom and sides of pan continously for 1-2 minutes, until eggs seem about half cooked. (Timing will depend on how high you have the heat, but they should still be quite runny when you add the mushrooms.) *We add mushrooms on the top of fully cooked eggs! -TC
Add mushrooms back into eggs, along with 1-2 tsp. of any accumulated juice which has drained out of mushrooms. Continue to stir and scrape pan about 1 minute more, until eggs are starting to set. Add half of Feta cheese, stir once, and turn off heat. Eggs will continue to cook after the heat is off, so be careful not to overcook. Scrambled eggs should be very soft. Remove eggs to serving plate, and sprinkle with rest of the Feta cheese and serve immediately. --Courtesy of KalynsKitchen.com.
CHIMICHURRI (wet marinade & condiment)
4 cloves garlic
1/2 small onion, roughly chopped
1/2 cup flat leaf parsley
1/2 cup coriander leaf *also known as Cilantro --TC
50-60ml red wine vinegar (4 TBSP or 2 fl oz)
100-125ml olive oil (8 TBSP or 4 fl oz) *I used 6 TBSP --TC
1 tsp cayenne pepper (or to taste)
1 tsp black pepper (or to taste)
1 tsp salt juice from half a lime
*Served with lime wedges to squeeze over hot grilled meat! --TC
In a blender, add the garlic and onion and chop finely. Puree in the herbs in by handfuls, alternating with oil and vinegar. When all the leaves, oil and vinegar are combined, blend in cayenne, pepper and salt. Adjust seasoning to taste. Before using, add lime juice.
NOTE: Marinade meat (chicken, steak, pork or turkey loin for a few hours or over night covered in the fridge. Jasmine also recommends putting a bit more after cooking/grilling is complete & tent for 10 to 15 minutes prior to serving. Pretty herbaceous with a bite!! YUM! --TC
--Courtesy of Jasmine at http://cardamomaddict.blogspot.com/2009/08/worlds-longest-barbecue-chimichurri.html
SCRAMBLED EGGS with SAUTEED MUSHROOMS & FETA Serves 1, Easily increased to share!
4-5 brown Crimini mushrooms (or use whatever type of mushrooms you have)
1-2 tsp. olive oil (depending on your pan)
3 eggs *We do 2 eggs a person --TC
1/2 tsp. Spike (or more, to taste) *We use Geasoning! ;) --TC
1 oz. Feta cheese (about 2 TBSP crumbled Feta)
Quickly wash mushrooms and cut in fourths or smaller if they're large. Beat eggs with Spike seasoning. Heat 1 tsp. olive oil in nonstick frying pan and saute mushrooms until they're starting to soften and brown, and liquid has mostly evaporated. Remove mushrooms from pan and put in bowl. *We do NOT add oil to the mushrooms. We put them in a dry pan, stirring occasionaly. allow them brown. Just before removing to a warm plate, season lightly with sea salt & pepper or your favorite seasoning.--TC
Wipe pan with paper towel (save a paper towel & enjoy the extra flavor! -TC), then add another tsp. olive oil and heat over very low heat. Add eggs and immediately start to turn with plastic turner, scraping bottom and sides of pan continously for 1-2 minutes, until eggs seem about half cooked. (Timing will depend on how high you have the heat, but they should still be quite runny when you add the mushrooms.) *We add mushrooms on the top of fully cooked eggs! -TC
Add mushrooms back into eggs, along with 1-2 tsp. of any accumulated juice which has drained out of mushrooms. Continue to stir and scrape pan about 1 minute more, until eggs are starting to set. Add half of Feta cheese, stir once, and turn off heat. Eggs will continue to cook after the heat is off, so be careful not to overcook. Scrambled eggs should be very soft. Remove eggs to serving plate, and sprinkle with rest of the Feta cheese and serve immediately. --Courtesy of KalynsKitchen.com.
CHIMICHURRI (wet marinade & condiment)
4 cloves garlic
1/2 small onion, roughly chopped
1/2 cup flat leaf parsley
1/2 cup coriander leaf *also known as Cilantro --TC
50-60ml red wine vinegar (4 TBSP or 2 fl oz)
100-125ml olive oil (8 TBSP or 4 fl oz) *I used 6 TBSP --TC
1 tsp cayenne pepper (or to taste)
1 tsp black pepper (or to taste)
1 tsp salt juice from half a lime
*Served with lime wedges to squeeze over hot grilled meat! --TC
In a blender, add the garlic and onion and chop finely. Puree in the herbs in by handfuls, alternating with oil and vinegar. When all the leaves, oil and vinegar are combined, blend in cayenne, pepper and salt. Adjust seasoning to taste. Before using, add lime juice.
NOTE: Marinade meat (chicken, steak, pork or turkey loin for a few hours or over night covered in the fridge. Jasmine also recommends putting a bit more after cooking/grilling is complete & tent for 10 to 15 minutes prior to serving. Pretty herbaceous with a bite!! YUM! --TC
--Courtesy of Jasmine at http://cardamomaddict.blogspot.com/2009/08/worlds-longest-barbecue-chimichurri.html
So much to write about... so little time!
I am proud to announce that I am a newly certified Foster Parent!! Whoo-Hoo!
That being said, my posts will be sporatic, but hope they help entice you into trying a recipe or an adventure to a restaurant or this part of the world (for now!).
This afternoon, I have started prepping for tomorrow night's dinner (doubling the following recipe so we have leftovers during the week!) The chicken is marinating and tomorrow I will finish the second half of this heart-healthy, belly-warming, tastebud-pleasing recipe! Great with some brown rice or roasted sweet potatoes! ENJOY!
AFRICAN CHICKEN STEW Serves 4
1 lb. skinless & boneless chicken breast, cut in 2-inch pieces
1 TBSP minced garlic
1 TBSP grated ginger
*I added 1 tsp minced lemon grass –TC **you can find the minced ginger & lemongrass in a tube in your refrigerated produce section – I use “Gourmet Garden’ brand
1 tsp dried oregano
1 TBSP fat-free, reduced-sodium chicken broth, or water
non-stick vegetable spray
1 Spanish onion, half sliced, half finely chopped
1 can (28 oz.) tomatoes, with juices *I used 'Petite Chopped' --TC
1 habanero chile pepper, chopped *I used ½ a serrano chili, in 2 chunks, you could also use a pinch of red pepper flakes or extra black pepper for heat! --TC
1/4 cup ketchup *I used 2 TBSP tomato paste & 2 TBSP water --TC
1/3 cup reduced-fat peanut butter
Salt and freshly ground black pepper, to taste
*I used chopped peanuts & lime wedges for garnish --TC
Place the chicken in a 1-quart resealable plastic bag. Combine the garlic, ginger, oregano, and broth in a small bowl. Add the seasoning mixture to the bag and massage it to coat the chicken with the seasonings. Marinate in the refrigerator for 6 hours to overnight.
Bring chicken to room temperature before cooking. Coat a large Dutch oven with cooking spray and set it over medium-high heat. Sear the chicken pieces until they are white on all sides, about 5 minutes. Transfer them to a plate and set aside.
Coat the pot again with cooking spray. Sauté the sliced onion until limp, 5 minutes, stirring occasionally. Add chopped onion and cook 2 more minutes. Add the tomatoes with half their liquid, the chile pepper and ketchup. Bring to a boil, reduce the heat and simmer the sauce 10 minutes, breaking up the tomatoes with a wooden spoon. Blend the peanut butter in the remaining tomato juice until smooth. Add it to the pot. Return the chicken to the pot. Simmer until the chicken is white in the center, about 15 minutes. Serve, accompanied by cooked brown rice. We served this with steamed zucchini & yellow squash & Basmati Rice! YUM!
Per serving: 341 calories, 11 g. total fat (2 g. saturated fat), 25 g. carbohydrate, 33 g. protein, 5 g. dietary fiber, 563 mg. sodium. –Courtesy of http://www.aicr.org/, originally tweaked by The Traveling Culinarian - Fall 2008.
That being said, my posts will be sporatic, but hope they help entice you into trying a recipe or an adventure to a restaurant or this part of the world (for now!).
This afternoon, I have started prepping for tomorrow night's dinner (doubling the following recipe so we have leftovers during the week!) The chicken is marinating and tomorrow I will finish the second half of this heart-healthy, belly-warming, tastebud-pleasing recipe! Great with some brown rice or roasted sweet potatoes! ENJOY!
AFRICAN CHICKEN STEW Serves 4
1 lb. skinless & boneless chicken breast, cut in 2-inch pieces
1 TBSP minced garlic
1 TBSP grated ginger
*I added 1 tsp minced lemon grass –TC **you can find the minced ginger & lemongrass in a tube in your refrigerated produce section – I use “Gourmet Garden’ brand
1 tsp dried oregano
1 TBSP fat-free, reduced-sodium chicken broth, or water
non-stick vegetable spray
1 Spanish onion, half sliced, half finely chopped
1 can (28 oz.) tomatoes, with juices *I used 'Petite Chopped' --TC
1 habanero chile pepper, chopped *I used ½ a serrano chili, in 2 chunks, you could also use a pinch of red pepper flakes or extra black pepper for heat! --TC
1/4 cup ketchup *I used 2 TBSP tomato paste & 2 TBSP water --TC
1/3 cup reduced-fat peanut butter
Salt and freshly ground black pepper, to taste
*I used chopped peanuts & lime wedges for garnish --TC
Place the chicken in a 1-quart resealable plastic bag. Combine the garlic, ginger, oregano, and broth in a small bowl. Add the seasoning mixture to the bag and massage it to coat the chicken with the seasonings. Marinate in the refrigerator for 6 hours to overnight.
Bring chicken to room temperature before cooking. Coat a large Dutch oven with cooking spray and set it over medium-high heat. Sear the chicken pieces until they are white on all sides, about 5 minutes. Transfer them to a plate and set aside.
Coat the pot again with cooking spray. Sauté the sliced onion until limp, 5 minutes, stirring occasionally. Add chopped onion and cook 2 more minutes. Add the tomatoes with half their liquid, the chile pepper and ketchup. Bring to a boil, reduce the heat and simmer the sauce 10 minutes, breaking up the tomatoes with a wooden spoon. Blend the peanut butter in the remaining tomato juice until smooth. Add it to the pot. Return the chicken to the pot. Simmer until the chicken is white in the center, about 15 minutes. Serve, accompanied by cooked brown rice. We served this with steamed zucchini & yellow squash & Basmati Rice! YUM!
Per serving: 341 calories, 11 g. total fat (2 g. saturated fat), 25 g. carbohydrate, 33 g. protein, 5 g. dietary fiber, 563 mg. sodium. –Courtesy of http://www.aicr.org/, originally tweaked by The Traveling Culinarian - Fall 2008.
Monday, September 14, 2009
Teriyaki Beef & Grilled Vegetables (and Grilled Peaches with Honey, too!)
This weekend we had the best time at our friend's home for their first annual Camp'n'Q! We were to camp overnight, but as we'd had a rough week -- we decided to forgo the camping and enjoy the BBQ anyway! Sitting around a pool, surrounded by old-growth trees, watching the stars come out... the only way it gets better is moving over to the dancing firepit and toasting marshmallows for S'mores --a few of the kids had NEVER had them before!!!
TERIYAKI BEEF ZEL'S STYLE
My version includes: crushed red pepper flakes, minced ginger (when fresh ginger is not available), minced lemongrass. As a shortcut, we use Carne Asada meat – thinly sliced beef, usually found easily in grocery meat cases out West. It takes about 3 or 4 minutes total to cook on a hot grill.
For our friends' 1st Annual Camp’n’Q in Loomis, here is my recipe: 1.5# Carne Asada meat, ¼ cup sugar, ½ cup Kikkoman reduced-sodium soy sauce, 4 garlic cloves sliced thin, ¼ tsp red pepper flakes, 1 to 2 TBSP minced ginger, 1 to 2 tsp minced lemon grass. We also drizzle olive oil and our favorite seasoning (Geasoning = to be available soon!) on vegetables. This time we used thick bell pepper slices (about 8 slices per seeded pepper) and trimmed green onions. Start them a tad earlier as they take just a few more minutes to cook. (Mushrooms, zuchinni, yellow squash, eggplant, tomatoes and par-boiled artichokes all work well, too -- but all have different cooking times!)
For dessert we had Grilled Peaches with Honey. Wash and dry peaches (1 large for 2 people or 2 large for sharing!) Cut around the middle of the peach starting at the stem end
, gently twist halves apart and remove the pit inside. Drizzle with olive oil and they are ready to grill.
(Prep them before you leave home: after drizzling with olive oil, put the cut sides together and wrap in foil to prevent browning.) Enjoy! --TC, Sept 12, 2009.
TERIYAKI BEEF ZEL'S STYLE
- Kikkoman Soy Sauce (mild - less sodium;strong - regular soy)
- Sugar (to taste)
- 4 # Beef, thinly sliced (favorite cuts = filet mignon; tri tip; London broil; etc)
- 6 to 8 Fresh Garlic Cloves, thinly sliced
- Fresh Ginger, peeled & thinly sliced (size 3 fingers - use more or less garlic/ginger to taste.)
My version includes: crushed red pepper flakes, minced ginger (when fresh ginger is not available), minced lemongrass. As a shortcut, we use Carne Asada meat – thinly sliced beef, usually found easily in grocery meat cases out West. It takes about 3 or 4 minutes total to cook on a hot grill.
For our friends' 1st Annual Camp’n’Q in Loomis, here is my recipe: 1.5# Carne Asada meat, ¼ cup sugar, ½ cup Kikkoman reduced-sodium soy sauce, 4 garlic cloves sliced thin, ¼ tsp red pepper flakes, 1 to 2 TBSP minced ginger, 1 to 2 tsp minced lemon grass. We also drizzle olive oil and our favorite seasoning (Geasoning = to be available soon!) on vegetables. This time we used thick bell pepper slices (about 8 slices per seeded pepper) and trimmed green onions. Start them a tad earlier as they take just a few more minutes to cook. (Mushrooms, zuchinni, yellow squash, eggplant, tomatoes and par-boiled artichokes all work well, too -- but all have different cooking times!)
For dessert we had Grilled Peaches with Honey. Wash and dry peaches (1 large for 2 people or 2 large for sharing!) Cut around the middle of the peach starting at the stem end
, gently twist halves apart and remove the pit inside. Drizzle with olive oil and they are ready to grill.(Prep them before you leave home: after drizzling with olive oil, put the cut sides together and wrap in foil to prevent browning.) Enjoy! --TC, Sept 12, 2009.
- http://www.kikkomanusa.com/_pages/consumer/prod_fam.asp?loc=101&pfid=8 Kikkoman Soy Sauces (they now have organic soy sauce)
- http://www.gourmetgarden.com/us/contents/view/store-locator Gourmet Garden Herb Blends (sold in tubes in the refrigerated produce section of many stores... keep fresh for up to 3 months!) --> for a store in your area look at above link
Wednesday, September 9, 2009
FRUIT & NUT CHOCLATE BARS
Get a call to make something for the school bake sale or draw ‘dessert’ for the work potluck lunch??
I try to ‘use up’ my baking ingredients at least once a year. A leftover half bag of nuts in the freezer, a portion of a bag of dried fruits in the fridge, the chocolate chips and the remaining package in the graham cracker box in the pantry... Took these newly created yummies to our cousins' house-warming party and they were well-received!
Fruit & Nut Chocolate Bars Makes about 32 bars (2 ½” x 1”)
1 pack (or 1/3 of a box) graham crackers, broken into 4 pieces along the perforated lines *also try with chocolate Graham crackers or cinnamon graham crackers
1 can sweetened condensed milk, divided *I use Fat-Free
2 cups chocolate chips, divided *my preference – bittersweet or semi-sweet, but there are also milk chocolate, white chocolate chips, butterscotch, peanut butter, etc.
1 cup dried shredded coconut
½ to 1 cup dried cranberries, optional *other dried fruits to try– currants, raisins, mixed fruit, mango slices, dried pineapple, etc. (may need to chop into small bits)
½ to 1 cup chopped pecans, optional
Preheat oven to 350 degrees F. Line a 9x13” baking pan with parchment paper & spray lightly with non-stick spray.
Place the crackers neatly in the pan to cover bottom. (You may need to break a few down to make them fit, but you are looking for an even bottom.)
Lightly drizzle approximately half of the condensed milk over the graham cracker base. Next layer: half the chips, the coconut, the dried fruit, chopped nuts. Drizzle with the other half of the condensed milk. Top with remaining chips and press down firmly with your hands.
Bake 15 minutes, rotate pan and bake 10 minutes more. Cool 10 minutes in the pan, then gently lift out parchment to cool bars completely on a wire rack. Cut and gently remove bars to a serving platter and SHARE!! (I think they are best served in small bite-sized pieces.)
May keep in a covered air-tight container for up to a week. I personally like them right out of the freezer!! --TC, Sacramento, CA - August 2009.
Tuesday, September 8, 2009
Adventures in Lake County, CA
My husband and I set out for a relaxing weekend in Lake County -- home of Clear Lake and a handful of small towns dotting its shores. This area is known for its large mouth bass and a dozen or more wineries -- which were in place long before Napa Valley came to be. This former booming resort area has become quiet and serene.
We started at the lower eastern end at the town of Clearlake and drove along Lakeshore Blvd. passing Clearlake Oaks and Glenhaven on the top part of the lake. The road is very narrow and winding, but the view is very lovely!
Spotting a well placed sign for a cafe: '9 miles ahead,' we stopped for coffee and iced tea at Mary Lou's in Lucerne (a Swiss village in CA). A cute little sandwich shop with tables with umbrellas out front an an array of handmade birdhouses and benches inside and out. The gals working there are very friendly and offer up delicious sandwiches, pastries, ice cream, and espresso drinks.
Continung on we wound up through the hills above the lake. At one point the road is only large enough for one vehicle, as part of the road washed way. At the top of the lake, we passed through Nice (pronounced as the French do), then started south and east on the bottom part of the lake.
We arrived at Lakeport and checked into the Mallard House Inn -- a quaint motel with a few rooms per little cottage (basic, yet very clean and our unit was an efficiency with a microwave, full-sized fridge and stove). After checking in, we wandered toward the lake, passing a nice big jacuzzi, and walked the boardwalk up to the nice deck over looking the lake. We enjoyed a homemade picnic lunch of roasted asparagus and Portabella mushrooms sandwiches, with carrots, sugar snap peas, crackers and some deliciously sharp Irish cheddar cheese.
That evening we were walking to find a local restaurant to have dinner and heard squeals and music coming from over the hill. Being curious, headed toward the noises and realized it was county fair. What a great find -- people watching is one of our favorite past times!
There were two midways (one for the little ones and one for the bigger 'kids'), exhibits (featuring horticulture, animals, photography, etc.), a model railroad buliding (a work in progress), remote control vehicle races, and that evening's feature: "the Mud Bog Races!!" What a hoot!
The next morning (and Monday morning, too!) we walked across the street to Renee's Cafe. Friendly service, seating inside and out, and good ole American breakfast faire! The portions were large and the prices low! (Speaking to the proprietor Cindy, she has not raised prices in the last few years!)
Time to get my husband to the Smoke on the Water BBQ Competition at Koncti Vista Casino. (If gambling is your thing, this is the place for you -- do distractions for miles.) There were 18 teams, I think, and some celebrity judges from The Deadliest Catch. I liked this competition because the public got to purchase tickets for 2 oz. tastings (chicken, brisket, pork & ribs) and also got to vote for the People's Choice -- in which the teams got half the proceeds of their $2 tickets! My favorites were NC-style pulled pork from team Rolling Bones BBQ and a fabulous pair of ribs from Smokin' Yankees!
Dinner that evening was a quick walk down N. Main Street to Hong Kong Restaurant. Although the deco could use some updating, prices were affordable, the food fresh and tasty.
I was told by a local gentleman at the fair, "On a scale of 1 to 9 (9 being normal lake level), the lake is about a 3. I've not seen it this low in over 10 years!"
Hope Mother Nature looks favorably upon Clear Lake and helps to restore the level of the lake soon!! Take the time to 'go back in time' and find your own 'little gems' all around Clear Lake...
The next morning (and Monday morning, too!) we walked across the street to Renee's Cafe. Friendly service, seating inside and out, and good ole American breakfast faire! The portions were large and the prices low! (Speaking to the proprietor Cindy, she has not raised prices in the last few years!)
Time to get my husband to the Smoke on the Water BBQ Competition at Koncti Vista Casino. (If gambling is your thing, this is the place for you -- do distractions for miles.) There were 18 teams, I think, and some celebrity judges from The Deadliest Catch. I liked this competition because the public got to purchase tickets for 2 oz. tastings (chicken, brisket, pork & ribs) and also got to vote for the People's Choice -- in which the teams got half the proceeds of their $2 tickets! My favorites were NC-style pulled pork from team Rolling Bones BBQ and a fabulous pair of ribs from Smokin' Yankees!
Dinner that evening was a quick walk down N. Main Street to Hong Kong Restaurant. Although the deco could use some updating, prices were affordable, the food fresh and tasty.
I was told by a local gentleman at the fair, "On a scale of 1 to 9 (9 being normal lake level), the lake is about a 3. I've not seen it this low in over 10 years!"
Hope Mother Nature looks favorably upon Clear Lake and helps to restore the level of the lake soon!! Take the time to 'go back in time' and find your own 'little gems' all around Clear Lake...
- http://www.mallardhouse.com/ Mallard House Inn -- 970 N Main St., Lakeport, CA 95453-4306
- http://www.lakecountyfair.com/
- Renee's Cafe -- 1005 N Main St, Lakeport, CA - (707) 263-1058
- Hong Kong Restaurant -- 353 S Main St, Lakeport, CA - (707) 263-3535
Friday, August 21, 2009
Neighborhood Potluck Gatheringss
We relocated to Sacramento over five years ago. We had never been to this area and didn't know a soul in town. Within a few weeks I knocked on a neighbor's door, gave her a set of our keys and asked her to check in on our house a few times in the coming month. (I found out later she thought I was "insane!")Maybe I was crazy, but I had to trust someone with all of our material possessions and she seemed kind & honest. I come from the East Coast. The tourist towns (one in WV and the other in the Florida Keys) I grew up in did not have fences separating each home from one another. I'm not saying folks 'back East' are more friendly, I believe they are just 'less guarded.'
The factor that brought us to the amazing Sacramento Valley was my husband's job. Every Monday he'd head off to the office and I was looking at a lonely week, trying to keep myself busy and staying positive! Thank goodness for Captain Jack (our beagle/terrier mix), he kept me company and helped me meet people at dog parks and more importantly, in our neighborhood!
Five years later, I am the unofficial "neighborhood coordinator." I set up group potluck dinners, keep them aware of events and news of what happens at our community meetings.
If you want to get to know your neighbors -- share some food with them! The meal or dish does not have to be elaborate, just good!
This weekend we had a Neighborhood Potluck Dinner. Our shared meals are planned around a theme or main dish. Each household is responsible for another part of the meal and their own beverages. This week's main dish: SHISH KABOBS
Our menu ended up being: hummus with carrots; sugar snap peas and pita chips, chicken, pork & vegetable (mushrooms, bell peppers, onions, sweet potatoes, yams) shish kabobs; Indian-spiced Basmati rice; corn on the cob; Spinach Salad with Strawberries, Oranges & Sunflower Seeds; grilled plum tomatoes with Parmesan cheese; grilled pineapple wedges, Indian Flat bread; & crusty bread studded with whole garlic cloves. What a FEAST!!
(my plate: are you hungry?)Thursday, August 20, 2009
Abundance of summer CORN???? Try my Black Bean-Corn Salsa recipe...
Abundance of summer CORN???? Try my Black Bean-Corn Salsa recipe...
Sometimes you need to stay HOME. When we are at home, we enjoy cooking together nearly every evening. This is my stress relief and for Greg - a chance to spend more time with me! ha! ha! Seriously, cooking is a passion for both of us!
We are peak season for CORN here in the Sacramento Valley. If you have an abundance of corn and have had many, many, many ears of corn on the cob in the past few weeks and need a change* -- this recipe for a you! (*With the exception of our friend Dr. Pepper, we have personally witnessed her eating multiple ears of corn, every day for a week straight!!)
Black Bean-Corn Salsa Makes about 4 cups
1/2 to 1 tsp Geasoning (or your favorite seasoning blend)
1 to 2 tsps Key Lime juice or lime juice
2 TBSP olive oil or canola oil
5 ears of corn, cooked & cut off the cob, break up into smallish pieces (boiled or grilled)*
*OR 1 (16 oz) bag of frozen corn, thawed and drained will work, too!) 1/2 cup (4 oz.) prepared salsa, use your favorite brand & heat level
1/4 purple onion, chopped
1 (15 oz.) can black beans, rinsed and drained well
Mix first 3 ingredients together in a medium bowl until no longer grainy. Add the next 5 ingredients and toss to coat evenly with the vinaigrette. Let flavors marry at least 1 hour. May refrigerate in a covered air-tight container for up to a week. ENJOY! --Sabryna & Greg Roberson, Sacramento, CA - August 2009.
The photo above is 2 types of quesadillas: (1) Mi Abuelita Bonita '8-Grain Wheat Tortillas' with smoked pulled pork and shredded cheese & (2) Mi Abuelita Bonita 'New Mexico Red Chili Corn Tortillas' with Maui Marinated Smoked Chicken and shredded cheese.
http://www.abuelitabonitatortillas.com/ **Our FAVORITE tortillas!!
Monday, August 17, 2009
Fairfield Tomato Festival / West Coast BBQ Championships
The weather was lovely - a mild 67 degrees F as we left our home at 7:30am on Sunday... Our destination was Fairfield, CA & the event two-fold: Fairfield Tomato Festival (for her) and the West Coast BBQ Championships (for him).
My 10-year anniversary gift to my husband this spring was the Kansas City Barbeque Society Certification [KCBS]. Pretty cool, I know! He went off to judge day two of a variety of meats and I did some pre-shopping in the shops and booths that opened early. I found a few trinkets, but decided that staring at the vendors and willing them to hurry-up and set up was not going to work. I went in search of a non-chain breakfast and coffee. I should mention now that I am NOT a fan of chain restaurants. I try to seek out the places where the locals hang out or aks them where they take visitng guests! (This is a great tip -- when on vacation or moving to a new area!)
That being said, I found a gem in Canepa Delicatesson at 721 Texas Street (near Jefferson).
After feasting my eyes on the charming interior and all the goods they had to offer, I decided on coffee (freshly made, robust, yet not a hint of bitterness) and an idividual Rustic Apple Tart. Oh my goodness!! The tart's apples were perfectly cooked, the pastry portion was moist, and there was even a hint of a 'crisp topping' to compliment the harmonious flavors and textures! (I decided then and there that this would be a great 'pit stop,' as Canepa is the half-way point for our trips to the Bay Area!) **I'm told the same couple (Gigi and Ray) own Vintage Caffe at Makas Corner in Suisun Valley (conviently on the way to Napa!).
I asked the staff for lunch recommendations in the area -- in unision: any of their deli sandwiches, of course! ;) After lingering to chat a bit longer, I ventured back out onto the street to check out more vendors & shops -- jewlery (fine, casual, and kitchy), handbags, air-brushed tattoos, toys, hair accessories, home decor, metal work, hydroponic supplies, Bloody Mary's (ooh!), recipe booklets featuring Tomatoes, mini-Succulent Gardens (in an array of pots and containers), eyebrow threading, Indian fabrics & clothing, make-your-own (edible) candy sculpture, and so on...
A few hours later it is lunch time. Greg was still judging for few more hous and I was ready for something different. The food stands along W. Texas Street were touting everything from Tri-Tip Sandwiches to Fried Catfish (which nearly got my vote). But, I like to try new things, especially at fairs and festivals. At the recommendation of a booth operator, I bypassed the beautiful giant spears of tempura fried asparagus (world-reknown in the area thanks to the annual Asparagus Festival in Stockton) and ordered the lumpia.
What is LUMPIA? After eating them, I would describe them as a hybrid eggroll/taquito. My order contained a flavorful mixture of ground pork, ginger, garlic and cabbage wrapped in a very thin, open-ended egg roll wrapper and deep fried. Served with a sweet chile sauce, these crunchy hot bundles were filling and satisfied my tastebuds!
Next stop: Tomato Alley. For a mere $2 entry fee (that went to local charities) I received a paper bowl and a plastic fork. Inside the white, air-conditioned 'event tent' was a long rectangle of tables showcasing thousands of tomatoes -- easily 100 varieties. There were samples given at six stations around the tables. At each tasting station, you could taste pieces of various tomatoes. For $3.99/# you could hand-select any of the tomatoes and take them home with you. (The tomato I like the very best was the yellow Lemon Boy and I happen to be growing it at home this summer. Bonus!)
Next I perused the BBQ Team tents and their set ups. Some tents were like Taj Mahals of Grilling & Smoking, while others looked like poor college students having a good time on basic grills! Most people were happy to just be competing. Others were convinced they were going to win!! I loved the positive, competitve spirit!
I walked back to the judging area as Greg was emerging... by the time we left, it was 93 degrees F, our bellies were happy, and we were in need of a nap!!
- http://www.fairfielddowntown.com/3events/tomato/tomatofest.html
- http://westcoastbbqchampionships.com/blog/
- http://www.asparagusfest.com/
- http://rasamalaysia.com/lumpia-filipino-spring-rolls-recipe/
- Canepa Delicantessen -- 721 Texas St., Fairfield, CA 707.422.3450
- Vintage Caffe -- 2522 Makas Corner Rd., Suisun City, CA 707.425.3207
Saturday, August 15, 2009
HELLO!
I love all things culinary and travel!
I was bitten by the travel bug in college -- a road trip here, a road trip there... And after working in the Corporate World for 5 years, I went to culinary school! I am now a proud "Certified Cook!" (Please don't confuse that with a 'chef.' A chef has numerous years of experience and training!!)
My husband and I don't bat an eye when good company, good food, and an adventure present itself!
A perfect example: yesterday afternoon we left for South Lake Tahoe to meet friends. After the quick (because it is so beautiful) 2 hour & 20 minute drive from our home in Sacramento, we chatted for an hour, dropped their kids at a friend's cabin and headed to dinner.
A restaurant called Tep's Villa Roma
After a run through the salad bar and nibbling on some hot rolls, our dinner arrived. My Veal Picatta with Capers was tender and flavorful. My husband's Shrimp & Scallop Scampi was bathed in butter, sliced garlic and seasoned beautifully. Our friend Cheryl's Tortellini with Mushroom-Cream Sauce were decadent little pillows! The portions were 'just right' and only Cheryl took home a small box of leftovers. (Her husband politely sat through dinner, even contributing to the conversation, while a horrid flu was over-taking him! Thanks for being a trooper, Scott! Hope you feel better soon!)
We rounded out the night chatting with some of their friends in a cabin in view of the lake (see sunset photo above).... they were so warm and friendly, it feels as if we've known them for years!!
I need to get ready for a casual gathering of the neighbors. But before I go, I want to thank Greg, my wonderful & supportive husband for being just that! :)
And Jessie, Kelly, & Kaylee... this blog's for you! (And me, too!) Thanks for your nudging! --TC
Subscribe to:
Posts (Atom)