Tonight's menu was inspired by both the farmers market and the grocery store. The grocery store because I found 2 packages of thin-cut boneless pork loin chops that were originally about $3.00 apiece, but also had a $1.50 off sticker. So that means I got 8 cutlets for about $3.00! Then, when I was at the Farmers Market yesterday, doing Plant Clinic duty (I am a Master Gardener in Fairfax County, VA - http://fairfaxmastergardeners.org/default.aspx), my friend at the produce stand next to our table had some WONDERFUL peaches. So those two things were the inspiration for tonights meal:
Pork Cutlets with Jalapeno/Peach Sauce
Grilled Peaches
Cabbage Crunch Salad (from Whole Foods salad bar) - about 1/2 lb
Israeli Couscous Curried Salad (also from Whole Foods) - about 1/2 lb
This meal served 3 - 1 female and two males. It could probably serve 2 females and 2 males, if you added some nice crusty French bread along with it.
Pork Cutlets with Jalapeno/Peach Sauce
3 very ripe peaches, pitted, peeled, and cut into chunks
1 jalapeno pepper, seeded and cut into 1/2" pieces
1 garlic clove
2 Tbsp mint jelly
2 Tbsp apple jelly
1 Tbsp canola oil
Pinch of salt & pepper
8 thin boneless pork loin cutlets, trimmed of visible fat
Put first 7 ingredients into a food processor. Puree until smooth. Place pork cutlets into a shallow pan, pour marinade mixture over, turn cutlets to coat and allow to marinate at room temperature for 30 minutes.
Grill on an outdoor or indoor grill until lightly charred & cooked through - about 5-6 minutes total.
Put remaining marinade into a microwave-proof container, and microwave on medium-high power for 2 minutes, until boiling. Spoon a bit over the pork and peaches, and serve the rest on the side.
Grilled Peaches
3 ripe peaches, pitted and cut into 6 wedges each
Olive oil to coat
Toss peach wedges with olive oil. Grill on an outdoor or indoor grill until lightly charred and softened - about 4-6 minutes total.
The salads came from the Whole Foods salad bar. They were actually a good buy, because I could not have made those amounts for that price, and they were a nice compliment to the other flavors. The Cabbage Crunch Salad had shredded cabbage, scallions, and sliced almonds in a very light vinegar/sesame dressing. The Israeli Couscous salad had some curry spicing, red peppers, raisins and scallions.
My husband and son RAVED about this meal.
When I was in my garden today, it seems that the sage and mint are taking over! So I need to figure out a way to use them. Since I still have peaches left, and some wonderfully sweet and juicy cantaloupe, I think I will make a chutney with them and the mint. I'll probably also make some mint sugar syrup.
For the sage, I am thinking some turkey cutlets. My daughter will be home for dinner tomorrow, so that might be good. Also, I have some leftover french bread I need to use, so maybe a summer-style stuffing-like bread pudding as an accompaniment?
Tune in tomorrow for what I come up with!
Friday, July 31, 2009
Thursday, July 30, 2009
Thursday, July 30, 2009 - Chicken Meatballs
Today I tried another recipe from the August issue of Gourmet. Here is tonight's menu:
Baked Chicken Meatballs with Peperonata
Roasted Herbed Summer Squash
Garlic Bread
Here is the recipe from the Epicurious website http://www.epicurious.com/recipes/food/views/Baked-Chicken-Meatballs-with-Peperonata-354471
I added twice as much onion and garlic as the recipe called for, 3 Tbsp of grated parmesan cheese, and about 1/2 cup chopped fresh herbs-oregano, parsley and basil.
For the squash, I used a combination of very small green and yellow zucchinis and yellow summer squash. I cut them in about 1 inch pieces, tossed them with some olive oil, and roasted them on a sheet pan in the same 400 degree oven. Once they were done, I seasoned them with some salt and pepper and also tossed in about 1/4 cup of the same chopped herbs as I used in the meatballs.
I also heated up some bottled tomato sauce to serve with the meatballs.
They were juicy and delicious! Another successful meal! Yay me!
Baked Chicken Meatballs with Peperonata
Roasted Herbed Summer Squash
Garlic Bread
Here is the recipe from the Epicurious website http://www.epicurious.com/recipes/food/views/Baked-Chicken-Meatballs-with-Peperonata-354471
I added twice as much onion and garlic as the recipe called for, 3 Tbsp of grated parmesan cheese, and about 1/2 cup chopped fresh herbs-oregano, parsley and basil.
For the squash, I used a combination of very small green and yellow zucchinis and yellow summer squash. I cut them in about 1 inch pieces, tossed them with some olive oil, and roasted them on a sheet pan in the same 400 degree oven. Once they were done, I seasoned them with some salt and pepper and also tossed in about 1/4 cup of the same chopped herbs as I used in the meatballs.
I also heated up some bottled tomato sauce to serve with the meatballs.
They were juicy and delicious! Another successful meal! Yay me!
Wednesday, July 29, 2009
Wednesday, July 29,2009 - Rib eye steaks, Indian style!
This recipe is from Gourmet magazine's latest issue. I usually find some good recipes in there, although I am not typically a recipe slave. I shop at several stores, incuding a great local Asian MegaMart called Super H. They have great produce at wonderful prices, so my Wednesday trip yielded the ingredients for not only tonight, but the next three dinners! I will be at one of the local Farmers Markets tomorrow, staffing the Master Gardeners Plant Clinic, so I will stock up there on whatever is fresh and good - probably corn, tomatoes, and beans. Oh what wonderful meals are upcoming!
The menu tonight was:
Grilled Rib Eye with Indian-Spiced Mushrooms
Grilled Herb Potatoes
Sliced Summer Tomatoes
Anyway, here are the recipes:
http://www.epicurious.com/recipes/food/views/Grilled-Rib-Eye-with-Indian-Spiced-Mushrooms-354497
http://www.epicurious.com/recipes/food/views/Grilled-Herb-Potatoes-354496
I did use some of the spiced oil mixture for the mushrooms on the steaks to marinate them a bit before grilling - a departure from the recipe. I also cooked the mushrooms BEFORE the steaks.
I had planned to do it outside on my new gas grill, but it started raining (much needed, so I wasn't sad about that) so I used my Cuisinart Griddler instead. Another shameless plug here - the CG is a GREAT product. You can get it for about $80-$100 and it is well worth it! I use mine for paninis, grilling, griddling and more!
So tomorrow is either chicken burgers with grated apple, onion and whole grain mustard, or Baked Chicken Meatballs with Peperonata.
Happy Cooking and Bon Appetit!
The menu tonight was:
Grilled Rib Eye with Indian-Spiced Mushrooms
Grilled Herb Potatoes
Sliced Summer Tomatoes
Anyway, here are the recipes:
http://www.epicurious.com/recipes/food/views/Grilled-Rib-Eye-with-Indian-Spiced-Mushrooms-354497
http://www.epicurious.com/recipes/food/views/Grilled-Herb-Potatoes-354496
I did use some of the spiced oil mixture for the mushrooms on the steaks to marinate them a bit before grilling - a departure from the recipe. I also cooked the mushrooms BEFORE the steaks.
I had planned to do it outside on my new gas grill, but it started raining (much needed, so I wasn't sad about that) so I used my Cuisinart Griddler instead. Another shameless plug here - the CG is a GREAT product. You can get it for about $80-$100 and it is well worth it! I use mine for paninis, grilling, griddling and more!
So tomorrow is either chicken burgers with grated apple, onion and whole grain mustard, or Baked Chicken Meatballs with Peperonata.
Happy Cooking and Bon Appetit!
Tuesday, July 28, 2009
Tuesday, July 28, 2009 - Beans & Franks!
I wanted some comfort food today, so I made that all-American summer meal - beans & franks.
The baked beans were from my mother-in-law's recipe. She probably got it from the back of a can or from Heloise, but nevertheless, it it a great way to doctor up canned baked beans!
The franks were the old crescent-roll-wrapped standby.
Baked Beans
2 large cans baked beans (any variety),drained some if there is alot of liquid in the can
1 large sweet onion, diced
1/4 cup each of ketchup, yellow mustard, and brown sugar
Mix all ingredients together in a 9x13 baking pan. Place in 375 degree oven for 45 minutes (franks will cook with them for last 15 or so minutes.)
Cheesy Franks in a Blanket
Hot dogs (your choice of brand - I think Nathan's are the best)
Refrigerated Crescent Rolls
Block Cheddar Cheese, sliced into 1/4 x 1/4 inch planks
For each frank, you will need 2 crescent rolls, so one 8-pack of crescent rolls will make 4.
Cut a lengthwise slit in each frank, being careful not to cut the entire way through. Insert chese plank in slit, pushing in gently.
Unroll crescent dough, keeping two triangles together. Press perforations together and lightly roll dough rectangle to flatten.
Place cheese-stuffed dog on dough, and roll up to enclose, making sure seam is sealed.
Place seam-side down on baking sheet (using a Silpat or parchment paper helps with cleanup.)
Bake in 375 degree oven for 15-20 minutes, until golden brown and cheese begins to ooze out.
Serve with mustard and/or ketchup, and of course the baked beans. You could also add some pickles on the side.
An easy summer comfort meal.
The baked beans were from my mother-in-law's recipe. She probably got it from the back of a can or from Heloise, but nevertheless, it it a great way to doctor up canned baked beans!
The franks were the old crescent-roll-wrapped standby.
Baked Beans
2 large cans baked beans (any variety),drained some if there is alot of liquid in the can
1 large sweet onion, diced
1/4 cup each of ketchup, yellow mustard, and brown sugar
Mix all ingredients together in a 9x13 baking pan. Place in 375 degree oven for 45 minutes (franks will cook with them for last 15 or so minutes.)
Cheesy Franks in a Blanket
Hot dogs (your choice of brand - I think Nathan's are the best)
Refrigerated Crescent Rolls
Block Cheddar Cheese, sliced into 1/4 x 1/4 inch planks
For each frank, you will need 2 crescent rolls, so one 8-pack of crescent rolls will make 4.
Cut a lengthwise slit in each frank, being careful not to cut the entire way through. Insert chese plank in slit, pushing in gently.
Unroll crescent dough, keeping two triangles together. Press perforations together and lightly roll dough rectangle to flatten.
Place cheese-stuffed dog on dough, and roll up to enclose, making sure seam is sealed.
Place seam-side down on baking sheet (using a Silpat or parchment paper helps with cleanup.)
Bake in 375 degree oven for 15-20 minutes, until golden brown and cheese begins to ooze out.
Serve with mustard and/or ketchup, and of course the baked beans. You could also add some pickles on the side.
An easy summer comfort meal.
Monday, July 27, 2009 - Pasta Carbonara
I love to use the ingredients I already have on hand, with maybe a quick trip to the store if needed. I had everything on hand for Pasta Carbonara, but I wanted to experiment with a different pasta instead of the traditional angel hair pasta, so I bought some Barilla mini farfalle. When I was in Italy a year and a half ago, I was amazed at all the Barilla products in the grocery stores there. Now I try to only buy Barilla.
Anyway, the menu was:
Pasta Carbonara (recipe follows)
Mixed Green Salad (red and green leaf lettuce, chopped scallions, diced cucumber & tomatoes)
Garlic Bread (New York brand Texas Toast)
Pasta Carbonara (4 servings)
1 Tbsp canola oil
5 slices bacon, halved lengthwise and diced into 1/4 inch pieces
8 rounds Jones ham (10 in a pack, about 1/8" thick each) (You could easily substitute a ham steak or some deli ham - you will need about 1 & 1/2 cups of finely diced ham)
12 scallions, sliced about 1/8" thick , green and white separated
3 cloves garlic, minced
6 eggs (only use 4 of the yolks)
1/2 to 3/4 cup grated parmesan cheese
1/4 cup light cream
1 tsp coarsely ground black pepper
1/4 cup chopped fresh parsley
1 box Barilla Mini Farfalle
Start boiling the water for the pasta. At the same time, in high-sided saute pan, saute bacon with the canola oil over medium-high heat. Once bacon has begun to brown and become crisp, turn heat down to medium and add the diced ham. Saute for a minute or two, then add the white parts of the scallions and the garlic. Saute for 1-2 more minutes, stirring, until the onion becomes translucent. Remove from heat, stir in the green part of the scallions, and set aside in pan.
Begin cooking pasta according to directions on box for "al dente". While pasta is cooking, beat the eggs in a bowl with a hand mixer, starting on low speed and increasing to high, until volume doubles (about 3-4 minutes).
Once pasta is done, drain in a colander and add to the ham mixture in the saute pan. Return the pan to medium heat and bring it back up to a hot temperature. Then, turn off the heat and alternately add about half of the eggs and half of the parmesan cheese, folding together with a wooden spoon or heat-proof spatula. Once that has been incorporated, add the remaining eggs, cheese, and cream and fold in. Add the pepper and parsley and serve immediately.
This worked really well with this pasta - every bite had some of the pasta, ham, bacon and onion!
Anyway, the menu was:
Pasta Carbonara (recipe follows)
Mixed Green Salad (red and green leaf lettuce, chopped scallions, diced cucumber & tomatoes)
Garlic Bread (New York brand Texas Toast)
Pasta Carbonara (4 servings)
1 Tbsp canola oil
5 slices bacon, halved lengthwise and diced into 1/4 inch pieces
8 rounds Jones ham (10 in a pack, about 1/8" thick each) (You could easily substitute a ham steak or some deli ham - you will need about 1 & 1/2 cups of finely diced ham)
12 scallions, sliced about 1/8" thick , green and white separated
3 cloves garlic, minced
6 eggs (only use 4 of the yolks)
1/2 to 3/4 cup grated parmesan cheese
1/4 cup light cream
1 tsp coarsely ground black pepper
1/4 cup chopped fresh parsley
1 box Barilla Mini Farfalle
Start boiling the water for the pasta. At the same time, in high-sided saute pan, saute bacon with the canola oil over medium-high heat. Once bacon has begun to brown and become crisp, turn heat down to medium and add the diced ham. Saute for a minute or two, then add the white parts of the scallions and the garlic. Saute for 1-2 more minutes, stirring, until the onion becomes translucent. Remove from heat, stir in the green part of the scallions, and set aside in pan.
Begin cooking pasta according to directions on box for "al dente". While pasta is cooking, beat the eggs in a bowl with a hand mixer, starting on low speed and increasing to high, until volume doubles (about 3-4 minutes).
Once pasta is done, drain in a colander and add to the ham mixture in the saute pan. Return the pan to medium heat and bring it back up to a hot temperature. Then, turn off the heat and alternately add about half of the eggs and half of the parmesan cheese, folding together with a wooden spoon or heat-proof spatula. Once that has been incorporated, add the remaining eggs, cheese, and cream and fold in. Add the pepper and parsley and serve immediately.
This worked really well with this pasta - every bite had some of the pasta, ham, bacon and onion!
Sunday, July 26, 2009 - Chinese!
My daughter and I went to see "Spring Awakening" at the Kennedy Center this afternoon, so we had takeout from the local Chinese restaurant tonight.
Egg Drop Soup
Pan-Fried Meat Dumplings
Chicken Wings
Schezuan Beef Proper - extra spicy
Creaky Chicken - spicy
Combination Lo Mein
Fortune Cookies - the fortunes were pretty lame... ("You are goning {sic} on a vacation", "You will be successful")
Back to real cooking tomorrow!
Egg Drop Soup
Pan-Fried Meat Dumplings
Chicken Wings
Schezuan Beef Proper - extra spicy
Creaky Chicken - spicy
Combination Lo Mein
Fortune Cookies - the fortunes were pretty lame... ("You are goning {sic} on a vacation", "You will be successful")
Back to real cooking tomorrow!
Saturday, July 25, 2009 - A Chicken Dinner
There were only 3 of us for dinner tonight, and I wanted to christen my new gas grill (a Weber Spirit E-310), so I made Apple/Jalapeno Glazed Chicken Breasts and Corn Pudding.
The corn pudding takes about 40 minutes to cook and 15 minutes to prepare, so start it at the same time you start marinating the chicken.
Corn Pudding
1 cup corn (I used some previously grilled corn -I'll give you an easy way to cook it in another blog)
2 cups 1% milk
1/2 cup light cream
3 eggs, separated
3/4 cups cornmeal
1 small can chopped green chilies
1/4 cup chopped fresh chives
Salt and pepper to taste
In medium saucepan, over medium heat, heat milk and cream. Whisk in cornmeal, salt and pepper. Continue whisking until mixture begins to thicken. Remove from heat, stir in corn, chilies, and chives. Allow to cool slightly.
Preheat oven to 350 degrees. Butter a small (8x8) baking pan or a shallow ceramic dish.
Using hand mixer, beat egg yolks until thick and pale yellow. Add beaten yolks to corn mixture. Set aside.
Using clean beaters, whip egg whites to stiff peaks. Fold half into corn/egg yolk mixture, blending thoroughly. Fold in second half, allowing some small pockets of egg white to remain.
Once blended, spoon into prepared pan and bake for 30-40 minutes, until center only jiggles slightly when pan is shaken. Serve immediately.
Apple/Jalapeno Glazed Chicken Breasts
3 boneless, skinless chicken breasts
Apple/Jalapeno Glaze:
1 cup apple jelly
1 jalapeno (with ribs but not seeds) very finely minced
1 Tbsp coarse-ground Dijon mustard
1/2 cup apple juice (you could use chicken broth, white wine, orange juice, or water)
1/4 cup olive oil
Whisk all glaze ingredients together. Place chicken breasts in a 1-quart food storage bag, pour glaze marinade over, seal bag and store out of refrigerator for up to 30 minutes or in refrigerator up to 4 hours.
When ready to cook, remove chicken from bag, reserving marinade. Put marinade in a small saucepan, add 2 Tbsp white wine or sherry vinegar and bring to boil. Cook for 2-3 minutes.
Grill chicken breasts, turning at least once (or up to 3 times, if you want those great cross-hatched grill marks). Use the "touch test" to be sure you don't overcook them. They should be springy, not hard, when pressed with your finger.
Once done, remove from heat and dip into glaze. Serve with corn pudding and freshly sliced tomatoes.
The corn pudding takes about 40 minutes to cook and 15 minutes to prepare, so start it at the same time you start marinating the chicken.
Corn Pudding
1 cup corn (I used some previously grilled corn -I'll give you an easy way to cook it in another blog)
2 cups 1% milk
1/2 cup light cream
3 eggs, separated
3/4 cups cornmeal
1 small can chopped green chilies
1/4 cup chopped fresh chives
Salt and pepper to taste
In medium saucepan, over medium heat, heat milk and cream. Whisk in cornmeal, salt and pepper. Continue whisking until mixture begins to thicken. Remove from heat, stir in corn, chilies, and chives. Allow to cool slightly.
Preheat oven to 350 degrees. Butter a small (8x8) baking pan or a shallow ceramic dish.
Using hand mixer, beat egg yolks until thick and pale yellow. Add beaten yolks to corn mixture. Set aside.
Using clean beaters, whip egg whites to stiff peaks. Fold half into corn/egg yolk mixture, blending thoroughly. Fold in second half, allowing some small pockets of egg white to remain.
Once blended, spoon into prepared pan and bake for 30-40 minutes, until center only jiggles slightly when pan is shaken. Serve immediately.
Apple/Jalapeno Glazed Chicken Breasts
3 boneless, skinless chicken breasts
Apple/Jalapeno Glaze:
1 cup apple jelly
1 jalapeno (with ribs but not seeds) very finely minced
1 Tbsp coarse-ground Dijon mustard
1/2 cup apple juice (you could use chicken broth, white wine, orange juice, or water)
1/4 cup olive oil
Whisk all glaze ingredients together. Place chicken breasts in a 1-quart food storage bag, pour glaze marinade over, seal bag and store out of refrigerator for up to 30 minutes or in refrigerator up to 4 hours.
When ready to cook, remove chicken from bag, reserving marinade. Put marinade in a small saucepan, add 2 Tbsp white wine or sherry vinegar and bring to boil. Cook for 2-3 minutes.
Grill chicken breasts, turning at least once (or up to 3 times, if you want those great cross-hatched grill marks). Use the "touch test" to be sure you don't overcook them. They should be springy, not hard, when pressed with your finger.
Once done, remove from heat and dip into glaze. Serve with corn pudding and freshly sliced tomatoes.
Friday, July 24, 2009 - Surf & Turf
Well, this was again a "freezer" meal. I had 4 small sirloin steaks, and crab meat I had picked from the 14 leftover blue crabs from our 4th of July crab feast. I was originally going to make a crabmeat topping for the steaks, but it turned out that I had more crabmeat than I thought, so I made 4 crabcakes. Here is the recipe:
Friday Night Surf & Turf
Surf (Crab Cakes):
4 scallions, finely chopped
1/4 cup mayonnaise
1 egg
dash Tabasco sauce
salt & white pepper (to taste - about 1/8 tsp each)
1/2 lb crabmeat
Panko bread crumbs (for coating crabcakes)
Butter & canola oil for frying
Mix first 5 ingredients in a small bowl. Fold in crabmeat. Shape into 4 patties, coat in panko crumbs, store in refrigerator (uncovered) for at least 30 ( and up to 90) minutes.
In non-stick skillet, melt a Tbsp of butter with a Tbsp of canola oil, over medium heat. Saute crabcakes until golden, flip over and fry other side until golden. This should take about 8-10 minutes.
Turf (Steaks):
4 small (4-6 oz.) sirloin steaks (you could use filet mignons if you have them and want to splurge) Seasoning salt or steak seasoning
Butter & canola oil for pan-broiling
Remove the steaks from the refrigerator about 20-30 minutes before cooking. Season with a nice seasoned salt or steak seasoning blend. At the same time you start cooking the crabcakes, heat a cast iron or stainless steel skillet over high heat. Add some butter and some canola oil to smoking, then add the steaks to sear. Sear for 2-3 minutes on one side, flip over for another 1-2 minutes on the other side. Remove from pan and allow to rest while crabcakes finish.
I served these with frozen stuffed baked potatoes from Omaha Steaks (shameless plug here) and fresh sliced tomatoes from the farmer's market.
Delicious meal, well received!
Friday Night Surf & Turf
Surf (Crab Cakes):
4 scallions, finely chopped
1/4 cup mayonnaise
1 egg
dash Tabasco sauce
salt & white pepper (to taste - about 1/8 tsp each)
1/2 lb crabmeat
Panko bread crumbs (for coating crabcakes)
Butter & canola oil for frying
Mix first 5 ingredients in a small bowl. Fold in crabmeat. Shape into 4 patties, coat in panko crumbs, store in refrigerator (uncovered) for at least 30 ( and up to 90) minutes.
In non-stick skillet, melt a Tbsp of butter with a Tbsp of canola oil, over medium heat. Saute crabcakes until golden, flip over and fry other side until golden. This should take about 8-10 minutes.
Turf (Steaks):
4 small (4-6 oz.) sirloin steaks (you could use filet mignons if you have them and want to splurge) Seasoning salt or steak seasoning
Butter & canola oil for pan-broiling
Remove the steaks from the refrigerator about 20-30 minutes before cooking. Season with a nice seasoned salt or steak seasoning blend. At the same time you start cooking the crabcakes, heat a cast iron or stainless steel skillet over high heat. Add some butter and some canola oil to smoking, then add the steaks to sear. Sear for 2-3 minutes on one side, flip over for another 1-2 minutes on the other side. Remove from pan and allow to rest while crabcakes finish.
I served these with frozen stuffed baked potatoes from Omaha Steaks (shameless plug here) and fresh sliced tomatoes from the farmer's market.
Delicious meal, well received!
Thursday, July 23, 2009
Thursday, July 23, 2009 - Virginia-style Jambalaya!
I made a delicious gazpacho last week and I had about 4 cups of it left over. What to do with it? The farmers market had some beautiful tiny okra, so I decided on a sorta Virginia-style Jambalaya. Add some spicy sausage,rice, shrimp, bay scallops, the leftover gazpacho, a can of V-8 and some spices and water! The family loved it, it was a one-pot meal, and it was on the table in 45 minutes! I have to warn you that I am a throw-it-together sort of cook, so I am NOT going to give you the gazpacho recipe (this time) but if you know (or can find out - hey-what is the internet for, anyway!?), then here is the (sorta) recipe:
Thursday night Virginia Jambalaya
2 small andouille sausages, diced
3/4 lb. medium shrimp, shelled and deveined (frozen is okay)
1/2 lb. bay scallops (optional)
4 cups gazpacho
1 cup long grain, basmati, or arborio rice
1 to 1 1/2 cups water
1 tsp smoked paprika
1 tsp hot paprika
Thursday night Virginia Jambalaya
2 small andouille sausages, diced
3/4 lb. medium shrimp, shelled and deveined (frozen is okay)
1/2 lb. bay scallops (optional)
4 cups gazpacho
1 cup long grain, basmati, or arborio rice
1 to 1 1/2 cups water
1 tsp smoked paprika
1 tsp hot paprika
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