Tuesday, July 31, 2012

Recipe Box # 8

I can't believe how time goes by so quickly.  Here it is Tuesday afternoon which means we open up the Recipe Box for all your recipes.

Already in our box are recipes such as the following.  Julie from Jam's Corner got the most clicks on her Taco Lasagna.


Stuffed Cookies makes a great snack as well as dessert from Flour Me with Love.


Vanilla Maple Whoopie Pies (eggless) from Transatlantic Blonde/
allergy friendly egg free whoopie pie

Roasted Red Pepper Pesto Chicken Pasta from Healthy Kitchen Guide

Pesto Chicken Pasta

Now, I am hungry.  Bet you are too.  Do share with us what you  have made.

Friday, July 27, 2012

Vegetarian Noodle Salad

I am in a rush now and have no time to introduce this salad, other than to say, it turned out very nicely and I recommend it.


Vegetarian Noodle Salad

1/4 cup creamy peanut butter
1 teaspoon sesame oil
1/4 cup Mirin
1 teaspoon Thai sweet chili sauce
1 tablespoon sugar
3 tablespoons soy sauce
1/4 cup cup oil
1/2 pound gluten-free brown rice spaghetti (package directions)
1/4 of an English cucumber, sliced thin
1 red bell pepper (julienned)
1 bunch scallions (sliced)
12 cup salted peanuts (chopped roasted, garnish)

Method:

In a bowl, whisk together the peanut butter, sesame oil, Mirin, chili sauce, sugar, and soy until smooth.

Whisk in the oil. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions.

The recipe is adapted from Food Network. I went heavier on the Soy Sauce and less on the oil.

Better than other salads like this that I have made.



Gluten Free Weekly Menu    Summer Salad Sundays     Mealtime Monday      Made from Scratch     Inspire Me Monday  Veggie Converter    BWS tips button

Mixitup   Pennywise Platter

Thursday, July 26, 2012

Brussels Sprouts with Goat Cheese - Lunch





I am curious.  Is food fun for you?  Does blogging make it more fun?  Do you cook differently because you blog?  What is more interesting, the cooking, the blogging, the responses?  Are you eating more fattening food or healthier food?

When I went to make my lunch today, I realized how much more "exciting" it is, on a daily basis, for me to make and eat lunch. The idea that I am sharing it with you keeps me on the straight and narrow (most of the time). I am eating a healthier diet and I want it to be at least, a little bit interesting. I am referring to the food.

I could make a unique salad daily and I would be happy with it but that would get boring both for me and for you. It is more of a challenge, for me, to come up with something else. I am not looking for complicated or difficult. I still need something quick, easy and delicious.

To answer the above questions. Yep, food is fun for me, both cooking and blogging and I love you responses. I definitely cook differently, as the lunch demonstrates. It goes further, I like making new recipes to share with you. Instead of repeating the same meals a few times a month, we are eating different dishes, almost daily. Granted, I make mac and cheese, at least once a month, but I vary what goes into it. Who knew there were so many recipes for mac and cheese? Who knew, I could make up new and yummy variations? Who knew, I would become so much more comfortable with food? Who knew, I would not be afraid to try a new vegetable or a new technique?

Before, I ask you any more questions, let me share today's lunch. It almost could not get easier with four ingredients, one pot and a dish to eat from. OK, a fork too.

Garlic Brussels Sprouts with Goat Cheese

Ingredients:

1 small package of brussels sprouts (I guess that is about a dozen.)

1/2 cup goat cheese

some drizzles of garlic rice vinegar

1/4 teaspoon honey


Method:

Put about two inches of water in saucepan. The goal is that it will be covering the brussels sprouts when they are put in.

Add brussels sprouts to the water after the water is boiling gently and cook for 7 minutes or tender,

Drain and place in the dish, you will be eating from. Sprinkle some garlic rice vinegar over the brussels sprouts (1-2 teaspoons). Add the honey and mix together.

Drop the goat cheese in small pieces on the brussels sprouts and mix very gently. Place in microwave for 1 minute, if you want the cheese to warm up and soften. Otherwise, it is time to eat.


I enjoyed this a lot. Of course, I think goat cheese makes anything better.

Despite the photo below, this is not a Bon Appetit recipe.  It is mine.  That was my reading material while I ate.  This month has some good tomato recipes that I want to make.  



Tuesday, July 24, 2012

Recipe Box # 7- Scalloped Tomatoes



I am back to making new lunches for myself, once again.  I wish, I could share with you, the feelings, I have about this.  It has taken the "eh" quality out of lunch and makes each time, I make it, into a mini occasion.  I have to think about it.  I have to purchase items for the recipes rather than work around what I have, on hand.  I want it to have some interest for you and I don't want it to be silly, like sharing how I put cheese on bread.

In one way, this is easy because it is more fun than simply grabbing a slice of cheese and it is challenging because I am attempting to make a variety of food for the interest dimension.

Today, I was looking at my cookbooks in order to find a recipe.  Ina Garten's,  How Easy is That? stood out.  It has been a long while since I used the book and probably as long, since I made an Ina recipe.  I saw a recipe for scalloped tomatoes and thought it was going to be one dish but in reading the ingredients, it brought back memories of a favorite of mine that I have not made since my husband was diagnosed with celiac.  I could actually taste the dish in my mind and wanted it.  I don't remember how I made  this but I know it had bread and sugar in the ingredients and so does this.  That turned out to be my lunch.


Scalloped Tomatoes

Ingredients :

 olive oil
2 cups diced bread.  I only had white bread and used it.  You should pick out something tastier.
1 can diced tomatoes with roasted onion plus 1 tomato, diced
1 teaspoon minced garlic
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon basil
1 cup  grated Parmesan cheese

Method:

Preheat the oven to 350 degrees F.

Heat 1 1/2 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, basil, sugar, salt, and pepper in a large bowl.

When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes.

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and spray with olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

This had a familiar taste to my memory dish and while it was good, it would not be my favorite, today.  I would make it again with more spice  and a bit more sugar.  It was the sweetness of the dish that worked.  I am guessing that all fresh tomatoes would make it better, especially right from the garden.

Enough about my lunch.  Let's look back to last week.

Annie's Home got the most clicks with her Stuffed Cabbage.  Three Cheers for Annie.
http://countrytimerecipes.alphamaids.com/images/stuffed-cabbage-rolls.jpg

How about Stromboli from Frozen Wings!

Greek Panzanella from Flavors by Four


Peachy Quinoa from Busy Mom's Menu Plan


I bet, you would love to have any of these on your table.  I know I would.

Linked to Allergy Free Wednesdays     Cast Party Wednesdays    Real Food Wednesdays   DJs Sugar Shack   Gluten-Free Wednesdays       Whatcha Whipped Up Wednesdays?    Keep it Real Thursday
Foodie Friday      Recipe Box       Whatcha Whipped Up Wednesday     Real Food Wednesday     The Gathering Spot    Whats Cooking Wednesday

Monday, July 23, 2012

Savory Crisp



First, I apologize for not posting my lunches for a  few days.  Today, I had leftovers so there is nothing to report.  I will  have to check back and see if I am missing something from last week.


This was a side dish, last night and it originally used yellow squash.  I used zucchini.  The biggest change, in the original recipe, from the Vegetarian Times, July 2012 is the crumb topping.  The crumbs, I made turned out to  be real crisp and crumbly and delicious.




Savory Crisp(adapted)


Ingredients:


- 2 tablespoons olive oil
- 1 cup combination Tortilla chips and corn meal (For those who use real food, you do not need the Tortilla chips - use nuts in place of them)
- 2 tablespoons chopped parsley
- 1 small yellow onion, chopped
- 11b small zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup yellow pear tomatoes, halved
- 2 Tbsp shredded Parmesan cheese


Preheat oven to 400F.


In a small bowl, mix crumbs and parsley together. 


Heat olive oil in a skillet over low heat and add onion to skillet and sauté over medium-high heat until soft, about 7 minutes. Stir in zucchini and cook another 4 minutes. Stir in tomatoes and cook about 2 more minutes.

Transfer mixture to around baking dish. Sprinkle cheese on top and then evenly sprinkle breadcrumbs over everything. Bake 25-30 minutes until top is lightly browned. Serve hot.


This is a good way to get vegetables into you meals.  A savory crisp has an appeal of its own.


Linked to 

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Sunday, July 22, 2012

Pineapple Sunshine Muffins - Muffin Mondays



There is something nice about starting Mondays off with the latest muffins. Of all the baked goods, we have, muffins are the ones that go the fastest and are liked the most. I found the original recipe on allrecipes. com. and I noted that I can't remember making muffins with pineapple. I don't use pineapple often although

Pineapple Sunshine Muffins
 (adapted)

Ingredients:

2 cups gluten-free flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs
1/2 cup oil
1 teaspoon pure vanilla extract
1 cup crushed pineapple, undrained
2/3 cup shredded carrot

Method:

In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. 

In another bowl, beat the eggs, oil and vanilla; stir in pineapple. 

Stir into dry ingredients just until moistened. 

Fold in carrot. F

ill greased or paper-lined muffin cups three fourths full. Bake at 375 degrees F for 15-20 minutes or until a toothpick comes out clean. 

Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

I judge muffins by my husband's reactions and this muffin got a lot of praise and disappearing muffins.

Mocha Cappuccino Coffee Cake - THB



I am late making this Mocha Cappuccino Coffee Cake for The Home Bakers, a group baking coffee cakes from "Coffee Cakes" by Lou Seibert Pappas. I love this book since my husband is the happiest with coffee cake. This cake was chosen by Lena of Frozen Wings who bakes the most marvelous cakes. Just take a look.

Out group, THB, was started by Joyce of Kitchen Flavours. If you would like to join us, contact her and have some fun, with us.

Why am I late? I have agonized over this cake since I saw it on the list. I would love it but hubby would not like the chocolate that marbleizes that cake. First, I decided to cut the recipe way now and make it with the chocolate. When I asked my husband, if he would eat it, he said, "no".

Then, I decided to skip the cake completely. I did not want to eat it up myself. The date of posting came and I was not linked up. It didn't feel right not to be linked. I still could not decide what to do.

Then, I talked to myself and said, "it is only a cake." Right. Only a cake so go and make it. I did but I completely left out the chocolate and I ended up with some lovely Cappuccino Roses.

I did cut this recipe in thirds and ended up with 7 roses. For the recipe for the full delicious cake, go to Lena of Frozen Wings and to see the other cakes, please visit The Home Bakers (THB).



Coming up: 10 Aug : Strawberry Coffee Cake, pg 34 by Alice, I Love. I Cook. I Bake

By the way, hubby liked these so cappuccino passes even though chocolate doesn't.



Linked to 

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Friday, July 20, 2012

Apple Apricot Sausage Stuffing



Friday is a total cooking day for me.  Well, there is some cleaning in there, too, but it is the cooking, I love to do.  Each Friday, I have the fun of selecting different dishes to make and to scan the cookbooks, magazines of the blogs, looking for something a bit different.  This is a part of the week, I especially enjoy and of course, it is all for our Sabbath (Shabbos).

My husband kept asking for rice, potatoes or pasta for dinner but I didn't feel like any of them. So simple when that happens - one of us get his/her way. This time, it is me. I don't think hubby is going to be disappointed with what I ended up making.  Since he was looking for starch, I decided bread would be the right way to go. 

I haven't had extra gluten-free bread in the house for months.  Usually, we make a loaf a week and that is fine for hubby.  When I was shopping, I decided to pick up some gluten-free rolls and I had a few packages in the freezer.  Poof, pop them in a food processor and I have my crumbs and I am on the way to stuffing.

I also had two spicy sausages in the freezer and that became a part of my stuffing along with apples, cranberries and dried apricots.  It sounded delicious to me and I am sure it will be.

Apple, Apricot Sausage Stuffing  (adapted from allrecipes . com)

Ingredients
6 cups loose bread crumbs (gluten-free)
2 ground turkey sausages
1 cup chopped onion
3/4 cup chopped celery

3 scallions, chopped
2 1/2 teaspoons dried sage
1 Golden Delicious apple, cored and chopped
1/4 cup dried cranberries
1/2 cup dried apricots, chopped
1/3 cup minced fresh parsley
3/4 cup vegetable broth
4 tablespoons olive oil
3 eggs
Method:

Preheat oven to 350 degree F.

In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. The oil from the sausage should be enough to brown this in.

Add the celery, scallions and sage, and cook, stirring, for 2 minutes to blend flavors.

Add bread crumbs to skillet and mix with the sausage mixture.

Mix in chopped apples, dried cranberries, dried apricots and parsley.

Pour soup, oil and eggs over the crumb mixture and combine well.



Linked to

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Thursday, July 19, 2012

Cheddar Broccoli Corn Fritters



Improv Challenge time is here again and we are celebrating the growing season with corn and butter. With all due respects to Kristen, I puzzled as to why she selected butter as the second ingredient. That means to me, corn on the cob with dripping butter, coming down the sides. Of course, that would be too easy although, it would be delicious.  Thanks, Kristen for organizing this event which is pure fun.  (I love corn)

I saw a recipe for a corn fritter with cheddar cheese and that sounded so much richer than the standard corn fritter. Of course, I took it one step further. I had some broccoli, in the house, so I threw some into the batter. There are little green emeralds popping from the field of gold.

Cheddar Broccoli Corn Fritters

2 cups gluten-free flour
1 tablespoon baking powder
1/2 teaspoon cumin
1/2 cup sugar
1/2 teaspoon salt
black pepper to taste
2 beaten eggs
1 cup milk
1/4 cup melted butter
2 cups broccoli, broken into small pieces
1/2 cups corn kernels, fresh or frozen
1 cup shredded cheddar cheese
olive oil (frying)

Method:

 In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.

In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in broccoli, corn, and cheese; mix well. (I shredded the cheese right into the bowl.)

Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

I suggest you check out the other participants to see what they created with corn and butter.  I am planning to collect these recipes since we adore corn.

Tuesday, July 17, 2012

Recipe Box Linky # 6 - Thanks for Lunch


Recipe Box


Recipe Box



First, I was going to tell you, I may have made a mistake in this lunch commitment. When the time comes to eat, I have to give it thought. No more, grabbing a piece of cheese from the refrigerator, or taking a stack pack of crackers or even corn cakes which is my nosh of choice - tasty and low calorie and no fat.

I couldn't very well, show you a photo of a piece of red pepper or a slice of Gouda or a glass of juice or even leftover pasta, heated up - ugh. What kind of a blog would I have? No, now I have to show you a real lunch or at least a semblance of one.

When, I was about to write this, I took another bite of my quesadillo and changed direction. I was thankful for the yummy lunch and I have been almost every day, since I began reporting in. That reminds me, I have to fill in the information on my Lunch page.

The recipes, I choose, are usually quite easy to make, considering how little time, I have, to get them ready and to eat. It may be summer but that is not a cop-out time. It is a time to catch up and do what I can't fit in, during the school year.

At the end of this project, I am hoping, we all have some new ideas for lunch and eat both healthier and heartier.

So, what did I make today? I have had a bag of gluten-free tortillas in my refrigerator since last week. I was yearning for cheese and vegetables. I decided to put the three together and make a wrap but I can't name it. Maybe you can. It has goat cheese, cheddar, baby spinach, tomato and garlic. Nothing is really the predominant ingredient other than the wrap.


I was going to call it:  

Goat Cheese Spinach Tortilla.

Tomato-Cheddar Wrap

The Two Cheese Special

Some Kind of Quesadilla

In the meanwhile, it can stand at Thanks for Lunch


Ingredients:

1 cornmeal tortilla

1 tomato sliced

shredded Cheddar, enough to cover most of the tortilla

3/4 cup goat cheese

1 cup of baby spinach

1/4 teaspoon minced garlic

I am guessing the packed tortilla could have gone into the oven for a few minutes and it would have turned out basically the same, maybe a little less crisp. I did not want to turn on the oven in this heat so I made it in a skillet.

Method:

Spray skillet with olive oil cooking spray.

Lay tortilla down, opened.

Shred cheddar directly onto the tortilla to basically cover surface.

 
Crumble goat cheese on top of cheddar. 

Sprinkle minced garlic on, next.

Lay out sliced tomato, slightly more to the side that you are going to lift to fold.

Add spinach also to the same side.  
Sprinkle a little more Cheddar cheese.
Fold in half and remove with a wide spatula.

Place on plate and please enjoy every bite. I did.
I know, this is a long post to included before a Recipe Box and I did it with a purpose in mind.  You are free to link any recipe,  you want, but if you have any good lunch ideas, I will appreciate it.  If there are some that do not take too much time and use ingredients that fit into our lifestyle, I will be glad to cook from the linky.  Others may prefer dishes for other meals so please feel free to link up, whatever you want to share.  Thanks for hanging out here.  Time to look at some of last week's goodies.

Recipe Box

Coconut Vanilla Bean Ice Cream from the Tasty Alternative
Coconut Checkerboard Brownies from Kitchen Flavours

Not so Checkerboard Brownies from Vivian Pang Kitchen

Healthier Carrot Walnut Cake from Piece Of Cake
Now, it's time to fill the recipe box. 

Vegetable Pad Thai


I love Pad Thai and I particularly love it with chicken but when I came across a vegetable version on Brownies for Dinner (sounds like my kind of place), I had to try it. It was really good and I would make it again.

I used brown rice linguine which can be fussy and stick together if you don't baby sit it and I was doing three things at one time which means, I was not babysitting. I did my best to rescue it and did save more than half but I had my share of glopped together pasta, we could not eat.

Easy Pad Thai (adapted from Everyday Food)

8 ounces linguine (brown rice-gluten-free)

2 tablespoons brown sugar

1 teaspoon lime juice

3 tablespoons soy sauce

1/4 teaspoon Sriracha (I can't spell Sriracha ....I should write it ten times to remember the spelling)

2 teaspoons olive oil

3 scallions (green onions), white and green parts, separated and thinly sliced

2 large eggs, light beaten

1/4 cup fresh cilantro

1/4 cup chopped roasted, salted peanuts


Soak noodles according to package instructions. Drain.

In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.

In a large nonstick skillet, heat oil over medium-high heat.

Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.

Add noodles, scallion greens, peanuts and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently





Monday, July 16, 2012

Avocado-Carrot-Radish Pasta Salad with Feta



A new blog to me is Ewe Creek Cottage. I put it in the category of charming blogs. Not only did I find the site but also a recipe, I decided to make for lunch today.

The main ingredients of the recipe are pasta, cucumber, zucchini, summer squash and goat cheese. Now take a look at the title of this recipe. Yep, that is the result of not having what I thought, I had, on hand. It is a comedy of errors.

Get the cuke (Sure I had a long English cucumber, just waiting for me.) Not any more.

Get the zucchini - Oops, I forgot, I used it in another dish.

Summer squash, I knew I did not have any.

Goat cheese - yes it is in the refrigerator, sealed closed. How could I use it when I have an opened package of feta?

Wonderful salad at the Ewe Creek Cottage but only the dressing sort of matches the original recipe, which I still want to make.

My apologies RaNae.  Please go over and get the fabulous original recipe while I share mine.

Faux RaNae Salad


Ingredients:

2 cups angel hair pasta, cooked according to package directions and drained

5 baby carrots, slice thin with mandolin

1 large radish, sliced thin

1/2 leftover avocado, broken into small pieces

a handful of crumbled feta

Dressing:

1/2 teaspoon of Italian seasoning

1/4 teaspoon minced garlic

1 teaspoon Balsamic vinegar

1 teaspoon olive oil

1/4 teaspoon lemon zest

1/2 teaspoon sugar


Method:

Place the vegetables in a mid-sized bowl.

Mix the dressing ingredients and pour over vegetables. Mix to coat all the vegetables.

Add pasta and feta cheese and mix again to coat pasta.

Now you get to eat.



linked to 

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Gingered Orange Muffins - Muffin Mondays



Muffin Recipes is the name of a site which, as you can guess, has muffin recipes. There were several that interested me and so far, I have made this Gingered Orange Muffin which had a snappy citrus flavor.

Some of the other recipes that interest me are the following. I keep trying to cut the list but it is difficult.  Click on the name of the muffin to get the recipe.

Raspberry Cheesecake Muffins      Peanut Butter Muffins     Hawaiian Muffins     Strawberry Muffins
Pineapple Muffins    Cranberry Muffins    Cappuccino and Chocolate Muffins     Carrot and Raisin Muffins     Apple Oat Muffins      Raisin Bran Muffins      Squash Muffins      Cherry Muffins
Flax Seed Muffins       Autumnal Muffins      Mexican Muffins

Which ones would you make?

Gingered Orange Muffins

1/3 cup canola oil
1/3 cup honey
1 teaspoon vanilla extract
1 cup fresh orange juice
1/2 cup orange marmalade
3 cups gluten-free flour mixture
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
1 teaspoon ground ginger
2 tablespoons fresh blueberries

1. Preheat oven to 375°F. Lightly spray a 12-cup muffin tin; set aside.

2. Place the oil, honey, vanilla, juice, and marmalade into a blender or food processor and blend until thoroughly mixed, about 30 seconds.

3. In a separate large bowl mix the remaining ingredients (except the raisins). Add the wet ingredients to the dry, and mix gently to combine. Stir in the raisins and mix just enough to distribute evenly through the batter.

4. Fill the muffin tins to the top. Bake until the muffin tops are just golden brown, about 20-25 minutes. Allow to cool slightly in the pan before removing to a rack or plate to cool or to serve warm.

Linked to

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Sunday, July 15, 2012

Lemon Mustard Broccoli and Cauliflower with Chives

If someone was to ask you, what changes have you made, in the past few years, I doubt you would say, I eat more fresh broccoli and cauliflower.  I would say just that or at least, I would mention fresh vegetables.  A change in the foods we eat, calls for an adjustment in recipes, meaning fun for me. 

I enjoy my time in the kitchen and it is more like play time than work.  While there are steps that can be tedious, I find that the idea of putting new foods together in a variety of ways, is pure pleasure.  There was a time, I avoided dicing and slicing and threw vegetables into a pot, whole.  It seemed to be easier.  Now, I can't understand it.  That is plain boring.  Shredded cheese came in a package and while I still keep a package of shredded Mexican cheese, on hand, I love to shred and watch the delicate strands float onto the surface below.

I am still not a patient cook and like to see the results appear relatively quickly but as long as I taking steps that are pleasant, I can wait it out.

As a result, I find new recipes, exciting to make, even ones as simple as this one.
 Lemon Mustard Broccoli and Cauliflower (with chives from the garden) (adapted from Epicurious)

Ingredients:



1 tablespoon olive oil
2 tablespoons Dijon mustard
1 tablespoon grated lemon peel
1/3 cup plus 1 tablespoon chopped fresh chives
2 cups cauliflower, trimmed, cut into florets
2 cups broccoli,  cut into florets 

salt and pepper to taste

Method: 


 Mix  olive oil, mustard and lemon peel in small bowl. Mix in ­  chives. Season with salt and pepper.

Microwave cauliflower covered with hot water for 1 minute.  Add broccoli and microwave for another minute.

Combine lemon-mustard mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with additional chives.

Zucchini Rice Salad





I had extra rice left from another dish which means, I make a rice salad. I also had two zucchini at loose ends and I found a yummy looking zucchini salad in the book, "Dining In" and decided to combine my rice and this zucchini recipe and see what I get. It turned out to be a good combination but I think, it needed more heat or more flavor and that is easily remedied.

Zucchini Rice Salad

1 medium zucchini, thinly sliced

4 radishes, thin sliced

1 purple onion, thin sliced

1/2 cup yellow and orange yellow pepper

3 garlic pickles, chopped

1 cup cooked brown rice


Dressing: 


1/2 cup cider vinegar

2 tablespoons olive oil

1/2 cup sugar

1/2 teaspoon salt

1/4 teaspoon black pepper


Method:


Combine the rice and the vegetables in bowl.


Whisk the dressing ingredients together and pour over the vegetables.

Cover and refrigerate for an hour before serving. (Mine was refrigerated for a few hours.)


Friday, July 13, 2012

Stir-Fry Baby Bok Choy



My shopping trips are fun, these days. I enter the store like a kid in a toy store. I look at everything and find new products and best of all, I choose the vegetables for the next few days. I don't do this with a plan. I look and see something delicious and in the basket, it goes.

Then comes the real fun - finding or making up a recipe. Bok Choy is quick and easy to make. It seems as if you can do anything to it and you still will be able to eat it.

This time, I made a simple stir-fry which was not tasty enough so I added some Cajun seasoning which does not really fit but gave it the oomph, it needed.

Stir-fry Baby Bok Choy adapted from About.com Chinese Cooking

Ingredients:

4 bunches baby bok choy (basically, 1 bunch per person)



2 slices ginger

2 tablespoons soy sauce

1 teaspoon sugar, or to taste

1/4 teaspoon salt, or to taste

1/4 cup water

A few drops sesame oil

1 1/2 tablespoons vegetable oil for stir-frying

1/2 teaspoon of a spice blend of choice

Method:

Wash the baby bok choy and drain.

Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.

Heat skillet and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves.

Stir in the soy sauce, seasoning, sugar, and salt, and stir-fry on high heat for 1 minute.



Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.

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Thursday, July 12, 2012

Cucumber Salsa for Lunch


 When we ate the salmon, in the previous recipe, we did not use much of the salsa.  Fortunately for me, I now had a great lunch.  It was not really enough to fill me up and my gut feeling is that I will be eating a few corn cakes to fill me up.  It was a good salad though and I am glad, I ate it, for lunch.

Cucumber Salsa for Salmon or as a salad (adapted from Taste of Home)

Ingredients:


1 cup finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped onion
1 tablespoons minced fresh parsley
1/4 cup red pepper, seeded and chopped
1/4 cup garlic dip
1 teaspoon lemon juice
1 teaspoon lime juice
1/8 teaspoon ground cumin
1/4 teaspoon seasoned salt (I used a citrus blend)
 

Method:

In a small bowl, combine the cucumber, tomato, onion, parsley and red pepper.


In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. 

Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.