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
Saturday, October 17, 2009
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!!
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