• Fish with Jalapeno Cream

    March 24, 2008 Author: Rachel
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    This recipe comes from Rick Bayless’s Salsas that Cook cookbook. The premise of the cookbook is a core set of salsa recipes that are used throughout the cookbook in varies other recipes. The jalapeno cream uses the roasted jalapeno-tomato salsa with fresh cilantro. The salsa was very good–good enough to keep in our arsenal of salsas, so that says something! I liked the addition of the cream for the sauce on the fish, but -s thought the cream took away from the roasted distinct flavor of the salsa. He would’ve preferred the fresh salsa over the fish. We’ll definitely make the salsa recipe again, but probably not the jalapeno cream.

    Ingredients for Roasted Jalapeno-Tomato Salsa with fresh Cilantro:

    • 10 medium plum tomatoes
    • 2 jalapenos, stemmed
    • 1/2 small white onion, sliced 1/4 inch thick
    • 4 garlic cloves, peeled
    • 1/3 c. cilantro, chopped
    • 1 tsp. salt
    • 1 1/2 tsp. cider vinegar
    • Fish
    • Hot rice

    Directions:

    1. Broil the tomatoes and jalapenos whole until darkly roasted on all sides, about 15 minutes. Set aside and cool.
    2. Turn oven to 425, and combine the onion and garlic, and roast until onions are browned and wilted and garlic is soft and browned in spots, about 15 minutes.
    3. In a food processor, pulse the jalapenos, onion, and garlic until moderately finely chopped, scraping everything down with a spatula as needed. Scoop into a big bowl. Then add the tomatoes to the food processor, and coarsely puree the tomatoes, and add to the bowl. Add cilantro, salt, and vinegar.
    4. Bake fish in the oven at 350 until done.

    Jalapeno Cream Ingredients:

    • 1 1/2 c. Roasted Jalapeno – Tomato Salsa
    • 1/2 c. cream

    Directions:

    1. Add salsa to a saucepan and cook until salsa boils, add the cream and heat through.
    2. Ladle sauce over fish and rice.

    Roasted Jalapeno – Tomato Salsa:

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    Jalapeno Cream:

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  • Zucchini Rice Gratin

    March 17, 2008 Author: Rachel
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    The March 2008 issue of Gourmet came the other day, and I decided to make the recipe for zucchini rice gratin. It was really good, but from start to finish, it took nearly 1.5 hours, which in my opinion is far too long for a side dish. The one thing that really bothered me about this recipe is that it is advertised as a quick dish for taking 25 minutes, but you must look closely at the recipe, because that’s 25 minutes of prep time, but nearly 1.5 hours of total time. I’d have to give Gourmet an F for misleading its readers. Overall we liked the dish, but given the time it takes to make, I probably would only make it again if we are having guests over.

    Ingredients:

    • 1/3 cup long-grain white rice
    • 1 1/2 lb zucchini (about 3 medium), sliced crosswise 1/4 inch thick
    • 6 1/2 tablespoons olive oil, divided
    • 1/2 lb plum tomatoes, sliced crosswise 1/4 inch thick
    • 1 medium onion, halved lengthwise and thinly sliced
    • 3 garlic cloves, finely chopped
    • 2 large eggs, lightly beaten
    • 1 teaspoon chopped thyme
    • 1/2 cup grated Parmigiano-Reggiano, divided
    Directions:
    1. Preheat oven to 450°F with racks in upper and lower thirds.
    2. Cook rice according to package instructions.
    3. While rice cooks, toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan.
    4. Roast zucchini in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.
    5. Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.
    6. Stir together onion mixture, cooked rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/4 cup cheese.
    7. Bake in upper third of oven until set and golden brown, about 20 minutes.
    Zucchini Rice Gratin:
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  • Chicken Barley Chili

    January 17, 2008 Author: Rachel
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    This recipe comes from the box of Quaker Quick Barley in my pantry. It was pretty good, and a good way to use up the barley. Not superb, but warming and filling on a very cold winter day.

    Ingredients:

    • 1 14.5 oz. can tomatoes, diced, undrained
    • 1 16 oz. jar of salsa
    • 1 14 oz. can chicken broth
    • 1 c. quick cooking barley
    • 3 c. water
    • 1 TBSP chili powder
    • 1 tsp. cumin
    • 1 15 oz. can black beans, drained and rinsed
    • 1 15 oz. can of corn (I used 1 1/2 c. frozen corn)
    • 3 c. chicken breast, cooked and cut into bite sized pieces
    • 3 chipotle peppers in adobo, minced (my addition)
    • Top with: sour cream, grated cheese, cilantro, or avocado

    Directions:

    1. Combine first 7 ingredients (through cumin) in a 6 quart saucepan. Over high heat, bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally.
    2. Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If it’s too thick, add more broth or water.
    3. Serve with cornbread.

    Chicken Barley Chili:

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  • Chicken and Dumplings

    January 10, 2008 Author: Rachel
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    I’ve never made chicken and dumplings before, and I think I’ve only ever had it once in my life, and it wasn’t very good either. -s fondly remembers chicken and dumplings from his youth, and he keeps talking about getting his mom’s recipe. This recipe is so easy to prepare, and it’s quite tasty. I will definitely make this one again. My crock pot recipe is adapted from a Campbell’s Soup recipe.

    Ingredients:

    • cooking spray
    • 1 1/2 lb. skinless, boneless chicken breasts, cut into 1-inch cubes
    • 2 medium Yukon gold potatoes, cut into 1 inch pieces
    • 1 c. whole baby carrots, cut into thirds
    • 2 stalks celery, 1/2 inch slices
    • 2 cans Campbell’s Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
    • 1 c. water
    • 2 tsp. dried thyme leaves, crushed
    • 1/4 tsp. ground black pepper
    • salt to taste
    • 2 c. all-purpose baking mix
    • 2/3 c. milk

    Directions:

    1. Spray crock pot with cooking spray.
    2. Place potatoes on the bottom, then add the celery, carrots, and chicken in crock pot.
    3. Mix soup, water, thyme and black pepper. Pour over chicken.
    4. Cover and cook on HIGH 2 hours or until chicken is done.  Taste and adjust seasoning with salt.
    5. Mix baking mix and milk with a fork until batter is formed. Spoon rounded tablespoons over chicken mixture. Tilt lid to vent and cook on HIGH 30 minutes or until dumplings are cooked in center (it took my center dumplings 45 or so minutes to fully cook).

    Chicken and Dumplings:

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  • Anne’s Garlic Soup

    December 16, 2007 Author: Rachel
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    This recipe is from Wolfgang Puck. It was good, but I don’t think we’ll have it again. It was really thick…like eating mashed potatoes, so if you make it, be sure to add more stock. Surprisingly the garlic flavor was not overwhelming; however, if you’ve ever eaten A LOT of garlic, you know what it does to your body–your sweat smells like garlic and lots of other things that I won’t mention on a food blog! If you’re brave enough to try this soup, do yourself a favor and buy the garlic already peeled. It took me 40 minutes to peel all the garlic for this recipe!

    Ingredients:

    • 2 c. (about 3/4 lb) peeled garlic
    • 1 large baking potato, peeled and cut into 1 inch cubes
    • 2 c. chicken stock
    • salt and pepper
    • 3/4 c. heavy cream

    Basil Oil:

    • 1/4 c. fresh basil leaves
    • 1/4 c. Italian parsley
    • 1 c. olive oil

    Directions:

    1. Blanch the garlic: In a medium saucepan, combine the garlic and water to cover. Bring to a boil, lower the heat, and simmer for 5 minutes. Drain and return the garlic to the pan. (Blanching the garlic will soften and also decrease the strong taste of the garlic.) Add the potatoes and chicken stock and season lightly with salt and pepper. Bring to a boil, lower the heat, and simmer until the potatoes are tender, about 20 minutes.
    2. Pour in the cream and just bring to a boil.
    3. Meanwhile, prepare the basil oil: In a blender, puree the basil, parsley, and the olive oil until smooth. Strain and reserve (I skipped the straining part). Clean the blender.
    4. Pour the garlic soup into the blender (it may have to be done in two batches) and puree until smooth. Scrape into a clean saucepan and reheat over a low flame. Correct seasoning to taste.
    5. Ladle soup into bowl and drizzle with basil oil.

    Anne’s Garlic Soup:

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  • Coconut Banana Bread with Lime Glaze

    November 29, 2007 Author: Rachel
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    I found this recipe in the Cooking Light September 2007 issue. The recipe is from Jean Patterson, and it was originally published by Cooking Light in September 2003. It was good, but probably not something I’ll make again. I still prefer the classic banana bread.
    Ingredients:

    • 2 cups all-purpose flour (about 9 ounces)
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup granulated sugar
    • 1/4 cup butter, softened
    • 2 large eggs
    • 1 1/2 cups mashed ripe banana (about 3 bananas)
    • 1/4 cup plain low-fat yogurt
    • 3 tablespoons dark rum
    • 1/2 teaspoon vanilla extract
    • 1/2 cup flaked sweetened coconut
    • Cooking spray
    • 1 tablespoon flaked sweetened coconut
    • 1/2 cup powdered sugar
    • 1 1/2 tablespoons fresh lime or lemon juice

    Directions:

    1. Preheat oven to 350F
    2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
    3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

    Coconut Banana Bread with Lime Glaze:

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  • Red Beans and Rice with Smoked Turkey Sausage

    November 21, 2007 Author: Rachel
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    This recipe comes from the Cooking Light, October 2007 issue. It was pretty good, and the kids liked it. -s said it tasted like red beans and rice, which he likes, but he likes his spicier. So if we make it again, we need to buy regular Tobasco sauce for him to use. I wouldn’t want to make the actual dish spicier, because then it wouldn’t be kid friendly.

    Ingredients:

    • 2 cups dried small red beans
    • 1 teaspoon olive oil
    • 2 cups chopped onion (about 1 large)
    • 3 garlic cloves, minced
    • 10 cup water
    • 2 tablespoons salt-free Cajun seasoning
    • 3/4 teaspoon kosher salt
    • 2 bay leaves
    • 3/4 pound smoked turkey sausage, thinly sliced
    • 3 cups hot cooked long-grain rice
    • Chopped green onions (optional)

    Directions:

    1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours (I let them soak overnight). Drain beans.
    2. Heat oil in pan over medium-high heat. Add onion and garlic to pan; sauté for 4 minutes. Stir in beans, 10 cups water, and the next 4 ingredients (through sausage); bring to a boil. Reduce heat, and simmer 1 1/2 hours or until bean mixture thickens. Serve over rice. Garnish with green onions, if desired.

    Red Beans and Rice with Smoked Turkey Sausage:

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  • Penne with Turkey, Sausage, Spinach, and Nutmeg

    November 17, 2007 Author: Rachel
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    This recipe comes from the Bon Appetit December 2007 issue. I really liked the dish, but -s just thought it was ok. I omitted the sausage for 2 reasons: (1) a full pound of ground turkey and a full pound of sausage seemed like an awful lot of meat and (2) I’m not a huge fan of sausage. My guess is, since -s loves sausage, had I left that in and omitted the ground turkey he would’ve liked it a lot better.

    Ingredients:

    • 1 tablespoon extra-virgin olive oil
    • 2 cups chopped onions
    • 1 pound ground turkey
    • 1 pound spicy Italian turkey sausages, casings removed (I omitted)
    • 3/4 teaspoon ground nutmeg
    • 1 cup whipping cream
    • 1 pound penne (I used 12 oz of whole wheat pasta)
    • 2 6-ounce bags fresh baby spinach leaves
    • 3/4 cup freshly grated Asiago cheese or Parmesan cheese (I used pecorino romano), divided

    Directions:

    1. Heat oil in large deep skillet over medium-high heat. Add onions and saute until beginning to brown, about 7 minutes. Add ground turkey and sausages. Saute until cooked through and beginning to brown, breaking up with back of spoon and occasionally scraping bottom of skillet, about 10 minutes. Stir in nutmeg, then cream; bring to simmer. Season sauce to taste with salt and pepper.
    2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 1/2 cups cooking liquid.
    3. Add pasta to sauce. Cook over medium heat, adding spinach in batches and tossing until wilted. Stir in 1/2 cup cheese and enough cooking liquid to moisten. Transfer to large bowl. Sprinkle with remaining 1/4 cup cheese; serve.

    Penne with Turkey, Sausage, Spinach, and Nutmeg:

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  • Gingersnaps

    November 13, 2007 Author: Rachel
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    I found this recipe on the picky palate blog, but it’s also located here. I have my aunt’s recipe for good old fashioned molasses cookies…the ingredients differ slightly, but the two recipes taste very similar. These cookies are really easy to make, and if you like these kinds of cookies this is a great recipe. My cookies turned out much darker than the other’s. Maybe I cooked mine a little longer, but I don’t think I overcooked them, because they were still soft and chewy. Maybe the molasses I used was much darker than the molasses that other people used, because even my dough was much darker than this finished product.

    Ingredients:

    • 3/4 cup shortening
    • 1 cup packed light brown sugar
    • 1/4 cup molasses
    • 1 large egg
    • 2 cups all-purpose flour
    • 2 teaspoons baking soda
    • 1/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves1 teaspoon ground ginger
    • 1/2 cup sugar (for dipping)
    Directions:
    1. Preheat oven to 375 degrees.
    2. Cream shortening, brown sugar, molasses and egg in large bowl. In a separate bowl sift flour, baking soda, salt and spices. Gradually add the dry ingredients to the creamed mixture, blending until mixed. Dough can be chilled for easy handling.
    3. Shape the dough into balls the size of whole walnuts. Roll balls in sugar, place on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on sheet one minute before transferring to rack.

    Gingersnaps:

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  • Southwest Steak and Beans

    November 13, 2007 Author: Rachel
    1 Comment

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    We had some flank steak in the freezer that needed to get used up. -s doesn’t much care for frozen beef, so I figured crocking it would be a good preparation. I set out to find a flank steak crock pot recipe. This one sounded good to me, so we made it, and it was good. The only problem was that the meat didn’t turn out looking anything like this…no nice slices, it just kind of shredded itself. The flavors were good, though, so if we make this one again, we’ll use a different cut of meat. I put in an extra can of beans because our 3 year old loves beans, of course he wouldn’t touch dinner tonight. Next time I think I’d also double the salsa mixture.

    Ingredients:

    • 1-1/2 lbs. flank steak
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 16 oz. jar chunky salsa
    • 1/2 tsp. dried oregano leaves
    • 2 tsp. chili powder
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 2 15 oz. cans black beans, drained and rinsed
    • 1 red bell pepper, sliced
    • 1 yellow bell pepper, sliced
    • Rice

    Directions:

    1. Trim excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak.
    2. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained and rinsed black beans.
    3. Cover slow cooker and cook on low for 7-9 hours until meat is tender.
    4. Remove meat from slow cooker and slice into thin strips against the grain. Turn heat to high and return beef to slow cooker along with sliced peppers. Cover and cook on high for 30 minutes, until peppers are tender. Serve with rice.

    Southwest Steak and Beans:

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