Not to be confused with fruit cakes!!! These are the yummy loaves like banana or pumpkin breads that we all love as breakfast, snacks or desserts. I'm not much for baking, but these are so easy to make, that even I can manage.
I prefer to make them in a stand-mixer like my kitchen-aid, but a hand blender will work too.
First, mix the following ingredients:
2 eggs
3/4 cup canola oil (OR substitute 3/4 cup of applesauce - you'll never miss the oil nor notice a difference in taste)
3/4 cup sugar
1 tbsp. real vanilla extract
And your fruit (or veggies) -- suggestions include: 3 very ripe bananas, 1 can of cooked pumpkin, 1 cup of shredded apple, zucchini or berries. The possibilities are really endless.
Once this is all well integrated, add the following and mix until smooth:
1 and 1/2 cup flour
1 tbsp. cinnamon
1 tsp. each of baking soda and baking powder
1 pinch of salt.
When it's well-mixed, pour into a greased loaf pan, and bake at 350 degrees for 55-60 minutes. Cool on a wire rack, cut with a serrated knife, and dig in!!!
Monday, September 27, 2010
Friday, September 24, 2010
BELTs
Another recipe I should have posted 2 months ago, as the height of tomato season began, but better late than never!
One of my favorite fringe benefits of marrying my husband is learning about his family's favorite breakfast treat -- the BELT. So simple; so delicious. It's a BLT sandwich, with scrambled egg on it as well.
This has quickly become a summer-time week-night favorite in our house. Of course, they can be eaten year-round, but when summer tomatoes are ripe, there is no better time to enjoy a BELT.
Give it a try -- I promise you'll love it!
One of my favorite fringe benefits of marrying my husband is learning about his family's favorite breakfast treat -- the BELT. So simple; so delicious. It's a BLT sandwich, with scrambled egg on it as well.
This has quickly become a summer-time week-night favorite in our house. Of course, they can be eaten year-round, but when summer tomatoes are ripe, there is no better time to enjoy a BELT.
Give it a try -- I promise you'll love it!
Wednesday, September 22, 2010
Turkey Burgers
A healthier option than the usual hamburger, turkey burgers are growing in popularity everywhere. But unlike beef, you can't just mold them into a patty and slap them on the grill -- they fall apart, the meet is too dry to taste even remotely decent when cooked, and the end result will be so discouraging that you give up altogether.
Turkey burgers need a little more love, a little more help, but when done right, they're worth it! Here's how I do it:
1 pound of ground turkey meat (can either get 99% fat free which is all white, or 93% fat free, which has some dark meat added)
1 egg
1/4 cup plain bread crumbs
1 small onion, finely diced (adds flavor and moisture)
1 tablespoon of your favorite seasoning mix for poultry - I like using either herbs de provence or Tastefully Simple's Garlic Dill mix, but you can use whatever you like best
If your seasoning mix is missing either salt and/or pepper, add a pinch of each.
Mix together just until well blended, but don't over-mix or the meat will totally fall apart and be rock hard when cooked.
Form into 4-5 patties, cook until well done, and serve on a whole grain bun. Ketchup is fine as a condiment, but instead, try honey mustard as a more tasty alternative!
Turkey burgers need a little more love, a little more help, but when done right, they're worth it! Here's how I do it:
1 pound of ground turkey meat (can either get 99% fat free which is all white, or 93% fat free, which has some dark meat added)
1 egg
1/4 cup plain bread crumbs
1 small onion, finely diced (adds flavor and moisture)
1 tablespoon of your favorite seasoning mix for poultry - I like using either herbs de provence or Tastefully Simple's Garlic Dill mix, but you can use whatever you like best
If your seasoning mix is missing either salt and/or pepper, add a pinch of each.
Mix together just until well blended, but don't over-mix or the meat will totally fall apart and be rock hard when cooked.
Form into 4-5 patties, cook until well done, and serve on a whole grain bun. Ketchup is fine as a condiment, but instead, try honey mustard as a more tasty alternative!
Tuesday, September 21, 2010
Crab cakes
I'm rather shocked at myself for not posting this sooner, as it's such a perfect summer meal, but better late than never and there's no reason not to eat them year round!!! They are so easy to make, and so loved by so many people. They're a great company dish as they can be made a few hours ahead of time, take almost no time to cook, and are luxurious to eat. They key is to buy good, fresh crabmeat, and keep them simple so the taste of the crab can shine through.
The recipe below makes 4 good sized crab cakes -- one per person for a meal. You can also make them smaller, and even bite sized for appetizers.
The same recipe is also great for stuffing mushrooms, shrimp, or some sort of fish like flounder, sole or tilapia.
1 pound fresh crab meat (backfin or lump is fine, but if you want to go REALLY highbrow, get the jumbo lump)
1 heaping tbsp. of good mayo (I like Hellman's best)
1 egg
zest of one lemon
1 tsp. of Old Bay Seasoning
1/4 - 1/3 cup of plain bread crumbs
Mix the mayo, egg, lemon zest and Old Bay together in the bottom of a bowl, and gently fold in the crab meat trying not to break it up too much. Then add just enough bread crumbs so that the whole mixture will hold together. Do not add too much bread crumbs -- remember, the key is that these are CRAB cakes and crab should always be the dominant ingredient and taste.
Gently fold them into cakes and either saute in extra virgin olive oil until lightly browned on both sides, or place them under your broiler for about 5-6 minutes, until heated through.
Serve with a wedge of lemon, and if desired, your favorite tartar, remoulade, or other sauce. The tomato/red pepper/ginger sauce recipe I posted earlier also goes well with it, http://foodislove-judy.blogspot.com/2010/06/tomatored-pepperginger-sauce.html, but the key with any sauce is to use them sparingly and not overwhelm the delicate taste of crab.
The recipe below makes 4 good sized crab cakes -- one per person for a meal. You can also make them smaller, and even bite sized for appetizers.
The same recipe is also great for stuffing mushrooms, shrimp, or some sort of fish like flounder, sole or tilapia.
1 pound fresh crab meat (backfin or lump is fine, but if you want to go REALLY highbrow, get the jumbo lump)
1 heaping tbsp. of good mayo (I like Hellman's best)
1 egg
zest of one lemon
1 tsp. of Old Bay Seasoning
1/4 - 1/3 cup of plain bread crumbs
Mix the mayo, egg, lemon zest and Old Bay together in the bottom of a bowl, and gently fold in the crab meat trying not to break it up too much. Then add just enough bread crumbs so that the whole mixture will hold together. Do not add too much bread crumbs -- remember, the key is that these are CRAB cakes and crab should always be the dominant ingredient and taste.
Gently fold them into cakes and either saute in extra virgin olive oil until lightly browned on both sides, or place them under your broiler for about 5-6 minutes, until heated through.
Serve with a wedge of lemon, and if desired, your favorite tartar, remoulade, or other sauce. The tomato/red pepper/ginger sauce recipe I posted earlier also goes well with it, http://foodislove-judy.blogspot.com/2010/06/tomatored-pepperginger-sauce.html, but the key with any sauce is to use them sparingly and not overwhelm the delicate taste of crab.
Monday, September 20, 2010
The Perfect Roasted Chicken
I made a roasted chicken for dinner last night that was so good, and so succulent, I surprised even myself :) I took a little bit of extra effort with this one, and it really paid off. Below are the details -- and don't be dissuaded from making it -- it's actually quite easy and well worth it!
This recipe is for your standard 4-6 pound chicken (usually referred to as a fryer) -- but it can work equally well for the larger roasters (8-10 pounds). I prefer using organic chicken -- while I like to eat organic as often as availability and budget will allow, I'm not one that usually finds a difference in taste between organic and non-organic. Chicken is the exception -- for some reason, I always find it tastes better than regular chicken.
24 hours before you want to cook the chicken, you should set it to "brine." At its most basic level, brining a bird means soaking it in salted water -- this is the perfect way to tenderize the meat. The salt helps break down the meat ever so slightly, yet when done properly, the meat doesn't absorb any appreciable amount of salt to disrupt the taste or add unnecessary sodium to your diet. Most brines call for a LOT of salt in the water, but after experimenting, I've discovered that you really don't need a lot of salt to accomplish the task at hand. You can also add all sorts of additional flavors to the brine to help further flavor the chicken.
Here's how I do it:
Take a large pasta pot and fill it 1/4 of the way with very warm water to help dissolve the salt and bring out the additional flavors. Add no more than 2 tbsp. of kosher salt (which is much lower in sodium than regular table salt, but sacrifices no flavor), and take a few sprigs of fresh rosemary, thyme and sage (you can used dried herbs if fresh aren't available) and after crushing them up a bit to release their flavors, add to the water. Also throw in 4-5 smashed cloves of garlic and a handful of peppercorns, stir vigorously, and let this steep for about 10-15 minutes. Then add cold water and a few handfuls of ice so that the water comes up half way the side of the pot. After making sure that the brine is really cold, add the chicken to this water, making sure that the cavities fill with the solution, and then add just enough water so that the bird is fully submerged in the brine. Then put it in your fridge for 24 hours.
When it's done brining, remove it from the liquid, give it a good rinse, and dry thoroughly on the inside and out. Prepare a roasting dish by drizzling a thin coat of olive oil on the bottom, and then covering with a few chopped carrots and one thickly sliced onion. Sprinkle it with a pinch of salt and throw in some rosemary and thyme to flavor what will become the gravy. Place the chicken on top of this for roasting.
Preheat the oven to 425 degrees, and finish prepping the chicken. Take one lemon and cut it into thin slices. Loosen up the skin on the chicken breast, and work your way into the legs as well. Slide one slice of lemon into each chicken leg, and 2-3 slices on top of each side of the breast meat. Also add one small sprig of rosemary in each leg and one slightly larger one on top each side of the breast meat. As it cooks, both will release their flavors into the meat, but will not over-power it.
As a final step, rub olive oil all over the skin of the chicken, and then put salt, pepper, and some herbs de provence all over the skin.
Once the chicken is fully prepped, place it in the pre-heated oven at 425 degrees for 15 minutes to give the skin an instant blast of heat and start the crisping process. Then turn the heat down to 375 degrees for the rest of the cooking time. As a general rule, chicken should roast for 20 minutes per pound, plus 10-20 extra minutes added at the end. When you cut the leg and thigh from the bird, the juices should be perfectly clear.
When the chicken is done, remove it from the roasting pan, and place on a welled-cutting board. Cover with foil and let it rest for 10-15 minutes before carving. While it's resting, strain all the veggies and juices from the bottom of your roasting pan, and put the juices into a small pot. Let it sit and cool for about 5 minutes so the fat will rise to the top and then skim off as much as you can. Then put it over medium flame, throw in a generous splash of sherry or dry vermouth (the real stuff, not the cooking versions of each!) and boil vigorously to burn off the alcohol. Serve this along-side the carved chicken as a nice light gravy.
When carving the bird, remove the lemon and rosemary from under the skin. Arrange nicely on a platter, scattered with some wedges of lemon, thyme, sage and/or rosemary for garnish, and enjoy. The bird should be totally succulent and rich in flavor! I promise it will be a hit -- a great meal for Sunday dinner, or to impress company.
This recipe is for your standard 4-6 pound chicken (usually referred to as a fryer) -- but it can work equally well for the larger roasters (8-10 pounds). I prefer using organic chicken -- while I like to eat organic as often as availability and budget will allow, I'm not one that usually finds a difference in taste between organic and non-organic. Chicken is the exception -- for some reason, I always find it tastes better than regular chicken.
24 hours before you want to cook the chicken, you should set it to "brine." At its most basic level, brining a bird means soaking it in salted water -- this is the perfect way to tenderize the meat. The salt helps break down the meat ever so slightly, yet when done properly, the meat doesn't absorb any appreciable amount of salt to disrupt the taste or add unnecessary sodium to your diet. Most brines call for a LOT of salt in the water, but after experimenting, I've discovered that you really don't need a lot of salt to accomplish the task at hand. You can also add all sorts of additional flavors to the brine to help further flavor the chicken.
Here's how I do it:
Take a large pasta pot and fill it 1/4 of the way with very warm water to help dissolve the salt and bring out the additional flavors. Add no more than 2 tbsp. of kosher salt (which is much lower in sodium than regular table salt, but sacrifices no flavor), and take a few sprigs of fresh rosemary, thyme and sage (you can used dried herbs if fresh aren't available) and after crushing them up a bit to release their flavors, add to the water. Also throw in 4-5 smashed cloves of garlic and a handful of peppercorns, stir vigorously, and let this steep for about 10-15 minutes. Then add cold water and a few handfuls of ice so that the water comes up half way the side of the pot. After making sure that the brine is really cold, add the chicken to this water, making sure that the cavities fill with the solution, and then add just enough water so that the bird is fully submerged in the brine. Then put it in your fridge for 24 hours.
When it's done brining, remove it from the liquid, give it a good rinse, and dry thoroughly on the inside and out. Prepare a roasting dish by drizzling a thin coat of olive oil on the bottom, and then covering with a few chopped carrots and one thickly sliced onion. Sprinkle it with a pinch of salt and throw in some rosemary and thyme to flavor what will become the gravy. Place the chicken on top of this for roasting.
Preheat the oven to 425 degrees, and finish prepping the chicken. Take one lemon and cut it into thin slices. Loosen up the skin on the chicken breast, and work your way into the legs as well. Slide one slice of lemon into each chicken leg, and 2-3 slices on top of each side of the breast meat. Also add one small sprig of rosemary in each leg and one slightly larger one on top each side of the breast meat. As it cooks, both will release their flavors into the meat, but will not over-power it.
As a final step, rub olive oil all over the skin of the chicken, and then put salt, pepper, and some herbs de provence all over the skin.
Once the chicken is fully prepped, place it in the pre-heated oven at 425 degrees for 15 minutes to give the skin an instant blast of heat and start the crisping process. Then turn the heat down to 375 degrees for the rest of the cooking time. As a general rule, chicken should roast for 20 minutes per pound, plus 10-20 extra minutes added at the end. When you cut the leg and thigh from the bird, the juices should be perfectly clear.
When the chicken is done, remove it from the roasting pan, and place on a welled-cutting board. Cover with foil and let it rest for 10-15 minutes before carving. While it's resting, strain all the veggies and juices from the bottom of your roasting pan, and put the juices into a small pot. Let it sit and cool for about 5 minutes so the fat will rise to the top and then skim off as much as you can. Then put it over medium flame, throw in a generous splash of sherry or dry vermouth (the real stuff, not the cooking versions of each!) and boil vigorously to burn off the alcohol. Serve this along-side the carved chicken as a nice light gravy.
When carving the bird, remove the lemon and rosemary from under the skin. Arrange nicely on a platter, scattered with some wedges of lemon, thyme, sage and/or rosemary for garnish, and enjoy. The bird should be totally succulent and rich in flavor! I promise it will be a hit -- a great meal for Sunday dinner, or to impress company.
Monday, September 13, 2010
Braised lamb shanks
Though there's no fancy name for these, as there is with osso bucco, making them is really not much different than preparing osso bucco. http://foodislove-judy.blogspot.com/2010/09/osso-bucco.html.
You will follow the exact same recipe with the following modifications:
Lamb shanks instead of veal shanks
Red wine instead of white wine
Add a tsp. of thyme and rosemary (either fresh or dried) in addition to the other herbs -- the lamb meat is stronger and flavor and can hold up to additional seasoning
Enjoy!
You will follow the exact same recipe with the following modifications:
Lamb shanks instead of veal shanks
Red wine instead of white wine
Add a tsp. of thyme and rosemary (either fresh or dried) in addition to the other herbs -- the lamb meat is stronger and flavor and can hold up to additional seasoning
Enjoy!
Osso Bucco
Osso Bucco is the fancy Italian way of saying braised veal shanks (a shank is essentially the shin of the calf). This is a cut of meat that is rich in sinew and connective tissue, that when cooked properly (ie, low and slow), literally falls off the bone and melts in your mouth. And for true foodies, once the meat is done, you can scoop the marrow out of the bone and enjoy that as the final delicacy. (Vegetarians will probably shudder at this last paragraph).
Home cooks often think this is a restaurant-only meal and they couldn't be more wrong. It's actually quite easy to make at home, and a heck-of-a-lot cheaper than the restaurant versions that often fetch top dollar, even though it's not an expensive cut of meat. My local supermarkets carry Catelli Brothers veal, http://www.catellibrothers.com/, and often have shanks, but if you don't see them in the meat cases, ask the butcher at your supermarket if they have any or can order them for you. Chances are, they are hiding in the back cases, waiting for smart consumers to ask for them.
This is a great meal to make for company as it looks VERY fancy but is really easy -- it doesn't take very long to prepare, but it does take a while to cook, so make sure you start preparing this at least three hours before you want to serve.
Ingredients:
6 veal shanks
1 large onion
4 large garlic cloves
1/3 cup extra virgin olive oil
1/2 cup shredded or finely diced carrots
1 cup dry white wine
28 ounces of crushed tomatoes (1 large can)
1 can of tomato paste (optional)
2 tablespoons of fresh oregano (or 1 tbsp. of dried oregano)
2 tablespoons of fresh basil (or 1 tbsp. of dried basil)
salt and fresh cracked black pepper
Directions:
In a dutch over, or some other large, thick bottomed pan, heat the olive oil until it starts to smoke. As soon as it does, turn down the heat to medium. Season the veal shanks with salt and pepper on both sides, and place them into the oil (gently so as not to splash yourself!), and let them sit for 4-5 minutes until they get nice and browned. Then flip them over and do the same.
Remove the shanks from the pan and place on a plate. The bottom of the pan should have some nice brown bits clinging to the pan -- add the onions, carrots and garlic on top of this, along with a pinch of salt so that the veggies will release their natural juices. Stir these around in the oil and brown bits, letting the juices from the onions dissolve and pick up the bits from the pan.
Once the onion, carrots and garlic are nice and soft and slightly browned, add the white wine and let it cook until it reduces in half. Then add all the remaining ingredients except for the tomato paste, stir till it's well incorporated, and starts to bubble. Do NOT add more salt and pepper at this point.
Turn the heat down to the lowest setting possible, return the shanks and all their juices to the pot, and cover tightly. (If your pan does not seal tightly, use a double layer of aluminum foil.) Alternatively, you can put all of this into a baking dish, and cook in your over for 2.5 hours at 250 degrees.
After 2.5 hours, you can do one of two things-- if you prefer a more rustic sauce, simply put the osso bucco on a plate with a generous spoonful of sauce over it. (I love to serve it over a few pieces of polenta, but you could also serve it over pasta, risotto, or mashed potatoes). If you prefer a more refined sauce, after gently removing the shanks (remember, they'll fall apart pretty easily by now), put the sauce through a fine strainer. Return to a pot, add the tomato paste, and stir till it's well incorporated and heated through. Taste either version of the sauce before serving and add more salt or pepper if needed.
In either case, feel free to garnish with any combination of fresh basil, oregano or Italian flat-leaf parsley. You could also sprinkle a bit of crumbled feta or ricotta salata cheese over the top of this dish for extra zing.
Home cooks often think this is a restaurant-only meal and they couldn't be more wrong. It's actually quite easy to make at home, and a heck-of-a-lot cheaper than the restaurant versions that often fetch top dollar, even though it's not an expensive cut of meat. My local supermarkets carry Catelli Brothers veal, http://www.catellibrothers.com/, and often have shanks, but if you don't see them in the meat cases, ask the butcher at your supermarket if they have any or can order them for you. Chances are, they are hiding in the back cases, waiting for smart consumers to ask for them.
This is a great meal to make for company as it looks VERY fancy but is really easy -- it doesn't take very long to prepare, but it does take a while to cook, so make sure you start preparing this at least three hours before you want to serve.
Ingredients:
6 veal shanks
1 large onion
4 large garlic cloves
1/3 cup extra virgin olive oil
1/2 cup shredded or finely diced carrots
1 cup dry white wine
28 ounces of crushed tomatoes (1 large can)
1 can of tomato paste (optional)
2 tablespoons of fresh oregano (or 1 tbsp. of dried oregano)
2 tablespoons of fresh basil (or 1 tbsp. of dried basil)
salt and fresh cracked black pepper
Directions:
In a dutch over, or some other large, thick bottomed pan, heat the olive oil until it starts to smoke. As soon as it does, turn down the heat to medium. Season the veal shanks with salt and pepper on both sides, and place them into the oil (gently so as not to splash yourself!), and let them sit for 4-5 minutes until they get nice and browned. Then flip them over and do the same.
Remove the shanks from the pan and place on a plate. The bottom of the pan should have some nice brown bits clinging to the pan -- add the onions, carrots and garlic on top of this, along with a pinch of salt so that the veggies will release their natural juices. Stir these around in the oil and brown bits, letting the juices from the onions dissolve and pick up the bits from the pan.
Once the onion, carrots and garlic are nice and soft and slightly browned, add the white wine and let it cook until it reduces in half. Then add all the remaining ingredients except for the tomato paste, stir till it's well incorporated, and starts to bubble. Do NOT add more salt and pepper at this point.
Turn the heat down to the lowest setting possible, return the shanks and all their juices to the pot, and cover tightly. (If your pan does not seal tightly, use a double layer of aluminum foil.) Alternatively, you can put all of this into a baking dish, and cook in your over for 2.5 hours at 250 degrees.
After 2.5 hours, you can do one of two things-- if you prefer a more rustic sauce, simply put the osso bucco on a plate with a generous spoonful of sauce over it. (I love to serve it over a few pieces of polenta, but you could also serve it over pasta, risotto, or mashed potatoes). If you prefer a more refined sauce, after gently removing the shanks (remember, they'll fall apart pretty easily by now), put the sauce through a fine strainer. Return to a pot, add the tomato paste, and stir till it's well incorporated and heated through. Taste either version of the sauce before serving and add more salt or pepper if needed.
In either case, feel free to garnish with any combination of fresh basil, oregano or Italian flat-leaf parsley. You could also sprinkle a bit of crumbled feta or ricotta salata cheese over the top of this dish for extra zing.
Asian-style chicken salad
I threw this one together yesterday for lunch to celebrate Grandparents' Day. It's light, refreshing, and filling all at the same time.
1 head of bok choy, sliced thin
1 heart of romaine, sliced thin
1/2 cup shredded carrots
1/4 cup cilantro leaves
1/2 cup edamame
1/3 cup thin slivers of red, yellow and/or orange peppers
1 cup of shredded chicken breast (you could easily substitute shrimp, salmon, or your favorite tofu)
1/2 cup Chinese crunchy noodles (optional) as garnish
Toss all of this together with the following dressing:
Juice of 1 lime
2 tbsp. olive oil
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
1 tsp. grated fresh ginger
pinch of salt
pinch of black pepper
1 tbsp. duck sauce
Whisk this dressing together and toss just enough with the salad to coat the leaves lightly. Left-over dressing can be stored for at least a week.
1 head of bok choy, sliced thin
1 heart of romaine, sliced thin
1/2 cup shredded carrots
1/4 cup cilantro leaves
1/2 cup edamame
1/3 cup thin slivers of red, yellow and/or orange peppers
1 cup of shredded chicken breast (you could easily substitute shrimp, salmon, or your favorite tofu)
1/2 cup Chinese crunchy noodles (optional) as garnish
Toss all of this together with the following dressing:
Juice of 1 lime
2 tbsp. olive oil
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
1 tsp. grated fresh ginger
pinch of salt
pinch of black pepper
1 tbsp. duck sauce
Whisk this dressing together and toss just enough with the salad to coat the leaves lightly. Left-over dressing can be stored for at least a week.
Friday, September 10, 2010
Sauteed Brussels sprouts with pancetta and tomatoes
In my ongoing quest to unlock the beauty of the brussels sprout to more people, I concocted this recipe last night. My husband, who HATES them, actually ate it and said he would eat it again in the future. My dinner guest, who was also not a fan of the brussels sprout, ate 3 helpings of this! So give it a try -- you never know who will like this!
1 lb. fresh brussels spouts (NEVER use frozen or canned B.S.s -- if they're not fresh, don't even bother)
2 tbsp. extra virgin olive oil
1-2 ounces pancetta (or bacon) diced
2 cloves garlic, minced
1 medium tomato, chopped into bite-sized pieces
pinch salt
pinch fresh cracked black pepper
1/2 tsp fresh dill (finely chopped)
Saute the pancetta or bacon in olive oil until browned and crisp. If you use bacon, try for center cut to minimize extra fat, and drain off all but a tablespoon or so of the fat.
While this is sauteeing, cut the stems off the sprouts, remove a few outer leaves, and then cut them into thin slices -- about 4-5 per sprout. Scatter these in the pan with all the other ingredients except the tomatoes. Toss them to thoroughly coat in the remaining oil and saute for about 5 minutes, stirring a few times. Cook over medium heat.
Once they start to wilt and soften ever-so-slightly, toss in the tomatoes, cover the pan, and turn the heat down to low. Let them cook for another 5 minutes, toss them around, and then continue to cook to desired texture. I like them to still have a little bit of a bit to them and not be totally wilted.
You could even sprinkle with some grated cheese before serving if you want to add even more flavor. I guarantee they will be a hit!
1 lb. fresh brussels spouts (NEVER use frozen or canned B.S.s -- if they're not fresh, don't even bother)
2 tbsp. extra virgin olive oil
1-2 ounces pancetta (or bacon) diced
2 cloves garlic, minced
1 medium tomato, chopped into bite-sized pieces
pinch salt
pinch fresh cracked black pepper
1/2 tsp fresh dill (finely chopped)
Saute the pancetta or bacon in olive oil until browned and crisp. If you use bacon, try for center cut to minimize extra fat, and drain off all but a tablespoon or so of the fat.
While this is sauteeing, cut the stems off the sprouts, remove a few outer leaves, and then cut them into thin slices -- about 4-5 per sprout. Scatter these in the pan with all the other ingredients except the tomatoes. Toss them to thoroughly coat in the remaining oil and saute for about 5 minutes, stirring a few times. Cook over medium heat.
Once they start to wilt and soften ever-so-slightly, toss in the tomatoes, cover the pan, and turn the heat down to low. Let them cook for another 5 minutes, toss them around, and then continue to cook to desired texture. I like them to still have a little bit of a bit to them and not be totally wilted.
You could even sprinkle with some grated cheese before serving if you want to add even more flavor. I guarantee they will be a hit!
Thursday, September 9, 2010
Pasta Salad with squash
1 pound cooked and cooled pasta, such as penne, bowties, etc.
1 pint grape tomatoes, cut in half
3 cloves of garlic, minced
1/2 red onion, diced
4 ounces of feta cheese, crumbled (low fat varieties are fine)
2 - 3 tbsp. fresh dill, minced
1/2 tsp. salt
1/2 tsp. fresh cracked black pepper
1/2 cup extra virgin olive oil
1/4 cup red wine or champagne vinegar
2 zucchini and/or summer squash, cut into bite-sized cubes.
Mix together, chill for a few hours, or overnight, and allow to warm up slightly before serving so the flavors come alive.
1 pint grape tomatoes, cut in half
3 cloves of garlic, minced
1/2 red onion, diced
4 ounces of feta cheese, crumbled (low fat varieties are fine)
2 - 3 tbsp. fresh dill, minced
1/2 tsp. salt
1/2 tsp. fresh cracked black pepper
1/2 cup extra virgin olive oil
1/4 cup red wine or champagne vinegar
2 zucchini and/or summer squash, cut into bite-sized cubes.
Mix together, chill for a few hours, or overnight, and allow to warm up slightly before serving so the flavors come alive.
Zucchini sticks
Those who have ever dined at The Staaten restaurant on Staten Island know that there are few things more delicious than breaded, fried zucchini sticks -- the place is famous for them! But, it's not necessarily the most figure friendly side-dish out there. My version is healthier, and just as tasty.
2-3 zucchini, cut into sticks that resemble thick french fries
1 egg
1/2 cup milk (skim, whole, or anything in between)
1 cup Italian seasoned bread crumbs
1/2 cup grated parmigiana cheese (just use something pre-grated -- this is not a recipe that needs fresh grated parmigiano reggiano cheese)
Whisk together the egg and milk and in a separate bowl, combine the bread crumbs and grated cheese. Dunk the zucchini sticks in the egg/milk mixture and after shaking off excess liquid, thoroughly coat the sticks in the bread crumb/cheese mixture. Transfer to a cookie sheet that is sprayed with non-stick cooking spray. When the sheet is full, spray the tops of the sticks with cooking spray as well, and bake in a 400 degree oven for 12-15 minutes -- until the sticks brown and crisp up every so slightly.
Serve hot!
2-3 zucchini, cut into sticks that resemble thick french fries
1 egg
1/2 cup milk (skim, whole, or anything in between)
1 cup Italian seasoned bread crumbs
1/2 cup grated parmigiana cheese (just use something pre-grated -- this is not a recipe that needs fresh grated parmigiano reggiano cheese)
Whisk together the egg and milk and in a separate bowl, combine the bread crumbs and grated cheese. Dunk the zucchini sticks in the egg/milk mixture and after shaking off excess liquid, thoroughly coat the sticks in the bread crumb/cheese mixture. Transfer to a cookie sheet that is sprayed with non-stick cooking spray. When the sheet is full, spray the tops of the sticks with cooking spray as well, and bake in a 400 degree oven for 12-15 minutes -- until the sticks brown and crisp up every so slightly.
Serve hot!
Squash salad
Yet another recipe born from my desire to use up lots of squash we received from friends' gardens.
2 zucchini, cut in half length-wise and then sliced thinly
2 summer squash (the yellow ones), cut in half length-wise and then sliced thinly
1/2 red onion, diced
4 oz. crumbled feta cheese
1/2 pint grape tomatoes, cut in half
1/2 tsp. salt
1/2 tsp. fresh cracked black pepper
Juice of one lemon
1/4 -1/3 cup olive oil
2 tbsp. minced fresh basil
2 tbsp. minced fresh mint
Mix all of these together, at least 12-24 hours before you plan to serve so that the flavors can mingle and the squash can release some of its water and soften up a bit. Bring the bowl out of the fridge at least 45 minutes before you serve to remove some of the chill from the salad.
2 zucchini, cut in half length-wise and then sliced thinly
2 summer squash (the yellow ones), cut in half length-wise and then sliced thinly
1/2 red onion, diced
4 oz. crumbled feta cheese
1/2 pint grape tomatoes, cut in half
1/2 tsp. salt
1/2 tsp. fresh cracked black pepper
Juice of one lemon
1/4 -1/3 cup olive oil
2 tbsp. minced fresh basil
2 tbsp. minced fresh mint
Mix all of these together, at least 12-24 hours before you plan to serve so that the flavors can mingle and the squash can release some of its water and soften up a bit. Bring the bowl out of the fridge at least 45 minutes before you serve to remove some of the chill from the salad.
Zucchini Parmigiana
A few weeks ago, I visited the farm of my honorary family from college. They were growing zucchini the size of eggplant, and I took some home with me. In a moment of inspiration, my Mom suggested making zucchini parmigiana and it was AMAZING! Here's the eggplant parmigiana recipe -- nothing needs to change but for the veggies. http://foodislove-judy.blogspot.com/2010/01/eggplant-parmigiana.html. Cut the zukes on a steep angle, so you have large slices.
I think part of the secret is that these zukes were really large, and therefore a bit more tough than the zucchini we usually like to eat sauteed or grilled. They held up really well to the initial roasting and then the baking. But I didn't layer them more than 2 stacks high, and cooked for only 30 minutes so they wouldn't turn to mush. It was delicious!
Now, I've made a lot of converts out of eggplant parm over the years -- but if you know folks who are steadfast in their refusal to eat eggplant, try this variation with them and see if they like it.
I think part of the secret is that these zukes were really large, and therefore a bit more tough than the zucchini we usually like to eat sauteed or grilled. They held up really well to the initial roasting and then the baking. But I didn't layer them more than 2 stacks high, and cooked for only 30 minutes so they wouldn't turn to mush. It was delicious!
Now, I've made a lot of converts out of eggplant parm over the years -- but if you know folks who are steadfast in their refusal to eat eggplant, try this variation with them and see if they like it.
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