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.
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