Saturday, October 25, 2014

Ginger Glazed Salmon


We have salmon, once a week usually and this week, it was the first time, I remember making one with a ginger glaze.  I say, "I remember" because since June 2009, I have gotten into this habit of weekly salmon.  I won't say, I have not missed but I can say, I have not missed very often.

I attempt to change the salmon recipe weekly although I am sure, I must have duplicated.  I search for new recipes or just be creative.  As a result, we have had some "unusual" dishes but I can't think of one that was not good.

In my old blog, My Sweet and Savory, I was posting a new salmon recipe a week for a few months.  I should bring them over here since I closed the other blog down, perhaps forever.  I don't think, I can run two blogs these days.

 Ginger Glazed Salmon

Ingredients:

2 salmon fillets
1/4 cup cold water
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 tablespoon chili sauce
1 teaspoon grated ginger
2 teaspoons gluten-free soy sauce

Method:

In a large skillet, heat water, rice vinegar, brown sugar, chile paste, ginger, and soy sauce. 

Add the salmon to the pan of simmering liquid and cook each side for about 8 minutes.

Remove from pan and serve.  Eat and enjoy.


Friday, October 24, 2014

Turkey Chili compliments of Hubby


This was the best chili we have had and hubby proudly made it.  It was light with the turkey and zucchini as major players.  The original recipe was to be more spicy but according to the chef, it should not be that way so out went the chilies and garlic.

It is unusual for me to take a second plate but I did.  I was not full after one dish; it was really light.  the original recipe called for bulgar and we chose brown rice in place of this.  Hubby made it separately from the rest of the chili.

This is a great dish for the colder weather and my reaction to hubby was, you can make this once a week, for the rest of the cool and cold weather.


Turkey Chili Compliments of Hubby (adapted f

Ingredients:

1 pound lean ground turkey
1 large onion, diced
2 medium zucchini, diced (about 3 1/2 cups)
2 tablespoons dried oregano
4 teaspoons ground cumin
1/2 teaspoon black pepper, freshly ground
2 15-ounce cans no-salt-added white beans, rinsed
1 tablespoon chili sauce (heat is up to you)
4 cups reduced-sodium chicken broth

Served on 2 cups of brown rice......

Method:

Heat oil in a heavy skillet over medium-high heat. 

Add ground turkey, onion. 

Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.

Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.

Add oregano, cumin, pepper  and cook, stirring, until aromatic, 30 seconds to 1 minute.

Stir in white beans and chili sauce, then pour in broth.

Bring to a boil.

Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened, about 20 minutes.

Eat and enjoy.

Mashed Kobacha Squash - Emeril

I love orange squash and I think that almost everyone does.  Most people generate to Spaghetti Squash, Butternut Squash and Acorn Squash but my favorite is Kabocha.  his recipe was written using butternut but I turned to my beloved kabocha.  I think, it is a little sweeter although, I do not say this with certainty.  I like both.

For those of you who have not had kabocha, if you try it, I think you will like it. “Kabocha” is a general term for squash in Japanese, but this Japanese squash also goes by the name ebisu, delica, hoka and Japanese squash or Japanese pumpkin. It has tender, sweet pumpkin flesh, but without the stringy fibers. It is available throughout the year.

Serve it as you would pumpkin, sweet potato or butternut squash.

kabsquash.jpg
Mashed Kobacha Squash - Emeril

Ingredients:


l butternut squash
1 tablespoon  butter, softened
1/4 teaspoon salt
1 tablespoon heavy cream
2 teaspoons honey

Method:

Preheat the oven to 400 degrees F.

Cut the squash in half and remove the seeds. 

Brush the cut sides with some of the butter and sprinkle with the salt. 

Place the squash in a baking dish and wrap pan well with aluminum foil. 

Cook until squash is fork tender, 1 to 1 1/2 hours. 

Remove from the oven and using a large spoon, scoop the flesh from the skin and place squash in a casserole. 

Using a potato masher, mash the squash to the desired texture. 

Add the remaining butter, the heavy cream, and brown sugar. 

Stir to combine.  Thank you Emeril.

Eat and enjoy.

Thursday, October 23, 2014

Patty Pan Rice with Sausage


The photo above is to show you the adorable patty pan squash in the rice dish. The dish is a result of my independence in cooking. There was a time that zucchini was an exotic vegetable, to me. I stuck to green beans, yellow potatoes, carrots and other basic vegetables. What do I mean by basic? The vegetables my Mom used to cook as did my Mother-in-Law.

The joke in our house comes up when I make a new dish or use a new ingredient and the husband says, "My mother made it differently," meaning he never saw that dish, in his Mom's home. There are times, we struggle to remember the food we ate, as kids and get stuck at the vegetables above plus corn, chicken, ground beef and salads with tomatoes and iceberg lettuce.

We come from another generation and the world was different. I was going to say, money was tighter but it is probably not true. My in-laws were comfortable (not at all rich - comfortable) and my parents struggled. Dad had a small business which meant sometimes, it was easy to get what we needed and at other times, without saying a word, my parents held back. I never felt those changes. At the time, I had no idea that money was not flowing. No one said a word. When I was an adult, my Dad filled me in and I bless both of them for allowing me a normal childhood without the stress of financial concerns.

Mom was a plain and simple cook and the food was nourishing and good. My mother-in-law was a disaster, bless her soul. My husband remembers burnt food or raw food. His grandmother and aunts were fabulous cooks so I don't know what happened to the cooking gene, in his immediate family. His sister is also a really good cook.

As a family, we also have had our ups and downs but food was never affected. Since, I used to be a plain cook, also, I didn't have even seasoning, in the house. Of course, if you had seen my first kitchen in our newlywed apartment, you would understand why we had very little. If I stood in the middle of this kitchen, I could almost touch all the walls. When I opened the oven, it would not open, all the way and bumped into the side of the refrigerator. I cooked in the dining room. Strangely enough, I had a large living room and dining area and worked in there.

We got to know our neighbors, above us, quite well because we could hear anything they said in the kitchen. It came through a shared vent. At night for years, we heard one shoe drop and could only envision someone with a disability. Nope, it was where a rug ended. One shoe on and one shoe off .......... Of course, they heard us also.

We did get to know each other and did become real friends. When we both moved out of our apartments, within the month, we moved a few blocks from each other. Our kids grew up together and went to the same school, for a number of years. They moved away and then we did and we have lost contact. My husband ran in to the other husband once when he was sent to the place mine works at , for a few days. They caught up on life.

My cooking expanded but I never bought something, I did not know, intimately. No butternut squash, no zucchini, no beets, no garlic...........no patty pan squash, not even fresh mushrooms. If it came in a can, it might be on my shelf, but little fresh vegetables other than potatoes and carrots.

The big change in my life was through blogging. After reading so many blogs and cookbooks and internet recipes and seeing certain words, over and over again, I decided to try some of them. Now, I am open to a lot of new items but still don't want time-consuming recipes, if I can avoid it. I want, what I call the magic food which comes out tasty with a minimum of labor. I use little in prepared food, despite this, and have a refrigerator filled with fresh produce. A trip to the supermarket usually results in a new vegetable or fruit like the patty pans in this recipe.

When, I picked up a small package of the cutest patty pan yellow squash, I did not have a clue, how to make it but I knew, I was going to find out. For those of you, who are new to the patty pan squash, you can do almost anything to it, you do with other squash. Of course, I purchased these tiny ones and while they could have been stuffed with the rice, I decided to turn the dish into a main course and added other vegetable and sausage.



I was a little afraid of the squash because, I knew, it could not need much cooking and the other vegetables would take more time, but all I wanted to see was that adorable squash cooked and to taste it. I bought a package of about a dozen and cooked five of them, cutting them in half, horizontally. The above photo should give you an idea of the size.

I brought home another new item, yellow pear tomatoes and had to use them right away to see what they were like so I made a two-tone tomato salad to go with the rice and sausage.

As far as the rest of the dish, I had no idea what was going to be in it. Whatever, I found in the refrigerator, was going to add to the flavor of this dish. Actually that is how one sausage and one hot dog got added. I found 3/4's of a red pepper and chopped it up, four scallions (both white and green), fresh cauliflower which I broke into small pieces.

This was a stir-fry with very little oil. I used about 2 teaspoons olive oil and cooked up the food in that. 

                                                 Patty Pan Rice with Sausage

2 cups cooked brown rice

6 small patty pan squash

1 1/2 cups cauliflower broken into small florets

4 scallions, snipped

3/4 red pepper, chopped

1/4 green pepper, chopped

2 teaspoons olive oil (more if needed)

2 tablespoons soy sauce

1 tablespoon sweet chili sauce

1 teaspoon 5 spice Chinese seasoning

up to 1 tablespoon sugar or honey

salt and pepper to taste

Heat olive oil in large skillet. While it is heating, slice the sausage into 1/4 inch pieces. Brown these for few minutes, until you can see they are cooked. I like them to slightly crisp up. Remove from pan.

Put all the chopped vegetables into pan. If you think, at this point, there is not enough olive oil, add some more. The cauliflower takes longer to cook but we like it almost raw. If you want it cooked, put that in first and cook for a few minutes, then add the other vegetables.

Add to the rice in the bowl or saucepan, soy sauce, sweet chili sauce, Chinese seasoning, honey, salt and pepper. Mix it thoroughly through the rice and then add the rice to the vegetables, mixing so you have different vegetables throughout the rice. Go ahead, taste that patty pan squash. These are also called scallop squash. Look at the pretty scallops around the outside of the squash.

If you do use patty pan, please let me know, how you like it. We enjoyed it and I am looking forward to using the other half of the package.

                        This fed the two of us but by that, I mean, I ate one quarter of it and the man of the house ate three-quarters.


Linked to:   Weekend Bites      Full Plate Thursday          Weekend Social Link Party     Foodtastic Weekend              Foodie Friends Friday                  Foodie Friday at Rattlebridge         Eat Create Party  

Wednesday, October 22, 2014

Noodle Salad with Peanut Lime Vinaigrette



Noodle Salad with Peanut Lime Vinaigrette
(adapted from Food.com)

Ingredients:

1/2 pound cooked al dente and cooled thin pasta
2-4 scallions, chopped
1/3 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 green bell pepper, chopped
roasted peanuts, chopped,save all for garnish
1 tablespoon sesame seed, with additional for garnish (optional)
Peanut-Lime Vinaigrette
1/4 teaspoon ground ginger
1/4 teaspoon dried garlic
1/8 teaspoon chili powder
3 tablespoons fresh parsley leaves
1 1/2 tablespoons unsalted creamy peanut butter
1 tablespoon fresh lime juice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons light brown sugar
1/2 cup olive oil
1 teaspoon sesame oil
salt and pepper to taste


Method:
To make dressing: In a food processor, process everything.

Scrape into a bowl and wait for half an hour for the flavors to develop.

To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.

Serve at room temperature  

Eat and enjoy.
.
This is linked to:   Weekend Bites      Full Plate Thursday          Weekend Social Link Party     Foodtastic Weekend              Foodie Friends Friday                  Foodie Friday at Rattlebridge         Eat Create Party  

Tuesday, October 21, 2014

Chickpea and Roast Pumpkin Soup - Donna Hay


It seems my commitment to our Donna Hay group is upside down and backwards.  First, I could not find the cookbook.  I am not sure how to admit that it was in the bookcase but it was laying down rather than standing up.   What can I say?

Then tonight, I made the most delicious butternut squash (pumpkin is what the recipe called for) and left out the chickpeas.  I can't explain this any more than explaining the "missing" cookbook.  Maybe, I really can.  The Jewish holidays just finished a few days ago after one month of holidays.  If I was not in shul or eating, I was cooking.  I felt as if I was on the fast track for a full month.

On top of the above, the school year started and I am teaching a new grade which means additional preparation.  One more time taker was the marriage of my grandson which means shopping, planning and of course, attending.  Wonderful, wonderful but a bit more pressure.

I think, I am making a new beginning now despite my mistaken soup.

This is a delicious soup with a sweet flavor.One of the ingredients was Dijon mustard which had me a bit concerned but I could not taste it.  It didn't sound like a proper part of butternut squash soup.  The chickpeas also bothered me, not seeming to fit in but having forgotten them, I can't tell you if they added to the soup.

This was a snap to make, especially for me, since I had some mashed butternut squash already cooked and waiting.  I had to add a few ingredients and presto, I had a yummy soup.

Gaye selected this soup and I am happy.

Check out the other Donna cooks and see what they have made.

Gaye                        Sarah                  Margaret



Chocolate Truffle Cookies


I was disappointed with the look of my last chocolate cookie although it tasted great.  I decided to try another recipe for some of my grandchildren.  I made a chocolate truffle cookie and so far, I have only tasted one while it was warm.  It was unbelievable both texture wise and flavor.


Chocolate Truffle Cookies (allrecipes.com)

Ingredients:

4 (1 ounce) squares, unsweetened chocolate, chopped
1 cup semisweet chocolate chips
6 tablespoons butter
3 eggs
1 cup white sugar
1 1/2 teaspoons pure vanilla extract 
1/2 cup gluten-free flour mixture
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips

Method:
In the microwave, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. 

Remove from heat and set aside to cool. 

In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. 

Stir in the vanilla and the chocolate mixture until well mixed. 

Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. 

Fold in remaining 1 cup chocolate chips. 

Cover dough and chill for at least an hour or overnight.
Preheat oven to 350 degrees F (175 degrees C).

Roll chilled dough into 1 inch balls. 

Place on ungreased cookie sheets so they are 2 inches apart.
Bake for 9 to 11 minutes in the preheated oven. 

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Eat and enjoy.

Linked to: Treasure Box Tuesday      Two Cup Tuesday       In and Out of the Kitchen       Tuesday’s Table    Fat Tuesday       Hearth and Soul Hop         Simple Supper 
See Ya at the Gumbo        Real Food Recipe Round Up    Weekend Bites      Full Plate Thursday          Weekend Social Link Party     Foodtastic Weekend              Foodie Friends Friday                  Foodie Friday at Rattlebridge         Eat Create Party  

Monday, October 20, 2014

Popcorn Cauliflower


For some reason, this is always a favorite.  I guess the reason is that it tastes yummy and it is a little different.  When I told my guests, we were having cauliflower popcorn, I heard 15 cheers.  Everyone was thrilled.  I think this particular recipe lived up to expectations.

Popcorn Cauliflower


Ingredients:



4 teaspoons sweetener of choice

2 teaspoons salt

1 teaspoon paprika
1 teaspoon ground turmeric
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 heads cauliflower, cut into bite-size pieces
cooking spray

Method:

Preheat oven to 400 degrees F 


Line a baking sheet with aluminum foil.

Whisk sweetener, salt, paprika, turmeric, onion powder, and garlic powder together in a bowl.

Spread cauliflower onto the prepared baking sheet; spray liberally with cooking spray. Season cauliflower with spice mixture.

Roast in the preheated oven until cauliflower is tender, 30 to 35 minutes.

Sunday, October 19, 2014

Carrot Cake


I was in a playful mood so I used my challah pan to make this carrot cake.  This is another cake from what is becoming a favorite cookbook, Everyday Baking.  I made it gluten free and hubby gave it, his approval.


Carrot Cake (adapted from Everyday Baking - Cooking Light)

Ingredients

1 1/2 cups gluten-free flour mix 
1 1/3 cups  sugar 
1/3 cup chopped pecans 
2 teaspoons baking soda
1 teaspoon salt 
2 teaspoons ground cinnamon 
3 tablespoons oil 
2 large eggs 
2 cups grated carrot 
Cooking spray 
Confectioner's sugar for top....

Method:

Preheat oven to 350°.

Spoon flour into dry measuring cups; level with a knife.

Combine flour, sugar,  pecans, baking soda, salt, and cinnamon in a large bowl and  stir well with a whisk.

Combine oil and eggs and stir well. 

Stir egg mixture and grated carrot into flour mixture. 

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. 

Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. 

Cool completely on a wire rack.

Saturday, October 18, 2014

Transform Your Chicken Soup


We love that rich golden chicken soup with chunks of vegetables and chicken swimming around.  We also love rich and creamy soups.  I decided with the use of an immersion blender to transform one to the other.

Almost anything can go into chicken soup.  I have used almost any vegetable around over the years.  I have different combinations dependent on what I have in the house.  You can have chicken pieces or just keep the broth.  It has always come out to be loved by all.

I can't give you a straight recipe since I rarely make it the same way but I can give you the basics.

A large pot, at least 8 quart (you might as well make some for the freezer while you are at it) filled 3/4 of the way with cold water.  Turn on the heat and add 4 chicken bottoms.  You can use whole chickens or just bones.  Cook the chicken for a few hours.  Often, I make it before I go to bed and leave it on simmer for the night.  Add water if you have lost too much.  When I simmer, I lose very little.

Add any or all of the following:

Carrots 4 - 10
Sweet Potatoes - 1 - 4
Onions - 3 - 8
Parsnips 2 - 6
Turnips 2 - 6
Celery - 2 - 8 stalks
Leeks - 2 - 4

Cook about an hour.  If you want firmer vegetable, cook for only 1/2 an hour.

Add seasoning.  I add black pepper and you should add salt.  I add (any or all) parsley, Italian seasoning,  rosemary, dill, dehydrated veggies, soy sauce (1 or 2 tablespoons).  If you want to make it a bit Thai, add some coconut milk and more soy sauce.

Cook for another 10 minutes.

I wait for about 30 minutes so hot soup does not spatter me and use the immersion blender right in the pot.  You can make it completely creamy or leave as much of the chunk as you would like.  If you want your vegetables as are, remove them from the pot before blending.

I often throw in spinach, kale or bok choy for the last few minutes.

Use you imagination and eat and enjoy.

Linked to:  See Ya at the Gumbo   What'd You Do this Weekend   Real Food Recipe Round Up