Going out tonight so I wanted to make myself something light today at lunch, so I picked Mozzarella Salad, I figured this will take care of that lunchtime hunger, but still leave room for dinner and a few drinks for tonight.
Ingredients
16 pieces mozzarella diced
1 pint multi colored, yellow or red heirloom cherry tomatoes
4 scallions, whites and greens, thinly sliced on an angle
1/2 cup coarsely chopped parsley leaves
1/2 cup thinly sliced basil, 10 to 12 leaves
2 tablespoons red wine vinegar
1/4 cup evoo
Salt and pepper
Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.
I used red cherry tomato's, cause that's all I could find.
The Verdict......this was really good, if you are a steady reader of the blog, you are probably not shocked, as I tend to really like salad, greek styled food.
The fresh herbs really make this stand out and I think I will be making this one a ot for large meals that call for a nice side salad......this would also be good I think for picnics.
The cats liked the cheese, so I will call this a success i the cat world too.
Until Tomorrow.......
Saturday, July 11, 2009
Friday, July 10, 2009
Gumbo
Well tonight it is Dandelion Green Gumbo with Rice....
Ingredients
4 tablespoons EVZOO
1 cup white rice
6 cups chicken or vegetable stock
4 to 5 sprigs fresh thyme
2 tablespoons butter
4 cloves garlic, finely chopped
3 to 4 ribs celery from the heart, chopped with greens
1 red bell pepper, chopped
1 large yellow onion, chopped
Salt and pepper
1 teaspoon sweet paprika, 1/3 palm full
1 bay leaf, fresh or dried
3 tablespoons all-purpose flour
1 bottle pale beer
3 to 6 teaspoons hot sauce (recommended: Frank's Red Hot) medium to spicy heat level
1 tablespoons Worcestershire sauce, eyeball it
1 (15-ounce) can petite diced, crushed or stewed tomatoes
4 to 5 cups, 2 bundles, dandelion greens, stemmed and chopped
1/4 teaspoon grated nutmeg
2 teaspoons lemon zest
2 scallions, finely chopped
Heat a sauce pot over medium heat. Add 2 tablespoons extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 cups stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender.
Heat a soup pot over medium to medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pot. When butter melts into oil, add garlic, celery(I will not add this vile weed to my meal), bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste.
Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.
The Verdict............well, the cats really like this one, they lapped the broth part and the rice right up..........as for me, I was not really loving this one.........maybe it was not a dish to serve in the hot weather, but this one was just not me.
Until Tomorrow............
Ingredients
4 tablespoons EVZOO
1 cup white rice
6 cups chicken or vegetable stock
4 to 5 sprigs fresh thyme
2 tablespoons butter
4 cloves garlic, finely chopped
3 to 4 ribs celery from the heart, chopped with greens
1 red bell pepper, chopped
1 large yellow onion, chopped
Salt and pepper
1 teaspoon sweet paprika, 1/3 palm full
1 bay leaf, fresh or dried
3 tablespoons all-purpose flour
1 bottle pale beer
3 to 6 teaspoons hot sauce (recommended: Frank's Red Hot) medium to spicy heat level
1 tablespoons Worcestershire sauce, eyeball it
1 (15-ounce) can petite diced, crushed or stewed tomatoes
4 to 5 cups, 2 bundles, dandelion greens, stemmed and chopped
1/4 teaspoon grated nutmeg
2 teaspoons lemon zest
2 scallions, finely chopped
Heat a sauce pot over medium heat. Add 2 tablespoons extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 cups stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender.
Heat a soup pot over medium to medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pot. When butter melts into oil, add garlic, celery(I will not add this vile weed to my meal), bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste.
Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.
The Verdict............well, the cats really like this one, they lapped the broth part and the rice right up..........as for me, I was not really loving this one.........maybe it was not a dish to serve in the hot weather, but this one was just not me.
Until Tomorrow............
Wednesday, July 8, 2009
Easy Dessert
Went out on the plaza for dinner and drinks, so for tonight I made a rachael ray dessert that was really really easy, it is Pineapple Spears with Lime and Honey............just reading the name and you know how easy this one was.
Ingredients
1 large ripe pineapple
1 lime
EVOO, to coat grill
Honey, for drizzling
Preheat grill or grill pan.
Cut ends off the pineapple. Stand it upright and cut off the skin in strips. Quarter the pineapple lengthwise and cut out the core. Cut each quarter into 3 spears. Zest the lime and reserve. Cut the zested lime in half and squeeze the juice over the spears. Brush the grill pan or outdoor grill with EVOO. Grill pineapple until evenly marked all over, 5 minutes. Garnish spears with lime zest and drizzled honey
The Verdict...........easy to make and rather tasty, the tad tartness of the lime, mixed with the pineapple and the slight touch of honey made for a pleasant taste and texture. I could really see this as a item to go with grilled salmon or a sweet and sour rice dish.
Perfect summer side for when you are outdoors grilling, so I say give this quick and easy dish a try.
Until Tomorrow..............
Ingredients
1 large ripe pineapple
1 lime
EVOO, to coat grill
Honey, for drizzling
Preheat grill or grill pan.
Cut ends off the pineapple. Stand it upright and cut off the skin in strips. Quarter the pineapple lengthwise and cut out the core. Cut each quarter into 3 spears. Zest the lime and reserve. Cut the zested lime in half and squeeze the juice over the spears. Brush the grill pan or outdoor grill with EVOO. Grill pineapple until evenly marked all over, 5 minutes. Garnish spears with lime zest and drizzled honey
The Verdict...........easy to make and rather tasty, the tad tartness of the lime, mixed with the pineapple and the slight touch of honey made for a pleasant taste and texture. I could really see this as a item to go with grilled salmon or a sweet and sour rice dish.
Perfect summer side for when you are outdoors grilling, so I say give this quick and easy dish a try.
Until Tomorrow..............
Tuesday, July 7, 2009
From My House To Yours
Another one of those days at work, you know the ones where every time someone starts talking to you, in your mind it all sounds like that Crash Test Dummies song that is just a lot of humming and "Mmmmmmmm Mmmmmmmm", you know the one. Anyway, tonight I made Warm Wild Mushroom and Roasted Tomatoes........my friend wo is not a vegetarian like me, keeps asking when I am going to get to something with some serious meat in it and I just say......."well, I am going page by page".......in reality, I am skipping the meat meals so i can cook items that I will actually eat...........hopefully she will not read tonight's post...........
Ingredients
1/4 cup EVOO
4 large garlic cloves, peeled and then thinly sliced
2 pints grape or cherry tomatoes
Salt and freshly ground black pepper
1/2 pound crimini mushrooms, stemmed and quartered
1/2 pound shiitake mushrooms, stemmed and quartered
1/2 pound button mushrooms, stemmed and quartered
4 springs fresh thyme
1/2 cup white wine
Flat-leaf parsley
Preheat oven 425 degrees F
Place a large skillet on the cook top with the extra-virgin olive oil and the sliced garlic, spread out the garlic so it is in an even layer in the oil. Place the skillet over medium heat and slowly brown the garlic stirring every now and then until golden all over, 4 to 5 minutes.
Once you have the garlic going, place the tomatoes on a cookie sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Place in the oven and roast for 8 to 10 minutes or until the tomatoes start to burst.
Once the garlic is brown remove it from the skillet and reserve. Turn the heat up under the skillet to high, once you see the oil ripple add the mushrooms and spread them out in an even layer. Let them cook for about 4 minutes without moving.. Go ahead and give them a stir, add the thyme sprigs and season with some freshly ground black pepper, continue to cook for another 5 minutes stirring every now and then. Add the white wine and cook until it has almost completely evaporated, add some salt and stir to combine.
Remove the stems of thyme and discard. Transfer the mushrooms to a serving platter, add the roasted tomatoes and the parsley and stir to combine. Sprinkle with the garlic chips and serve hot, warm, room temperature.
The Verdict.......ok......this is officially my new favorite dish i have made so far from rachaels recipes........I even got my little cat to eat a mushroom, so I consider this a hearty endorsement from the feline community.
Tasty and very filling......I think this would also go great over rice if you had some or maybe as something over pasta.
Until Tomorrow...........
Ingredients
1/4 cup EVOO
4 large garlic cloves, peeled and then thinly sliced
2 pints grape or cherry tomatoes
Salt and freshly ground black pepper
1/2 pound crimini mushrooms, stemmed and quartered
1/2 pound shiitake mushrooms, stemmed and quartered
1/2 pound button mushrooms, stemmed and quartered
4 springs fresh thyme
1/2 cup white wine
Flat-leaf parsley
Preheat oven 425 degrees F
Place a large skillet on the cook top with the extra-virgin olive oil and the sliced garlic, spread out the garlic so it is in an even layer in the oil. Place the skillet over medium heat and slowly brown the garlic stirring every now and then until golden all over, 4 to 5 minutes.
Once you have the garlic going, place the tomatoes on a cookie sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Place in the oven and roast for 8 to 10 minutes or until the tomatoes start to burst.
Once the garlic is brown remove it from the skillet and reserve. Turn the heat up under the skillet to high, once you see the oil ripple add the mushrooms and spread them out in an even layer. Let them cook for about 4 minutes without moving.. Go ahead and give them a stir, add the thyme sprigs and season with some freshly ground black pepper, continue to cook for another 5 minutes stirring every now and then. Add the white wine and cook until it has almost completely evaporated, add some salt and stir to combine.
Remove the stems of thyme and discard. Transfer the mushrooms to a serving platter, add the roasted tomatoes and the parsley and stir to combine. Sprinkle with the garlic chips and serve hot, warm, room temperature.
The Verdict.......ok......this is officially my new favorite dish i have made so far from rachaels recipes........I even got my little cat to eat a mushroom, so I consider this a hearty endorsement from the feline community.
Tasty and very filling......I think this would also go great over rice if you had some or maybe as something over pasta.
Until Tomorrow...........
Monday, July 6, 2009
Passport to Hong Kong
It has really been one of those days today at work.........one of those days where when it is over, you are surprised that you have not just opened up a wrist. With this in mind, I was wanting something tasty, filling and yet somewhat healthy, so of course, rachael is the way to go when these things are needed and what better way then her Baked Crab Spring Rolls.
Ingredients
1 tablespoon EVOO
1/2 red bell pepper, chopped fine
2 stalks celery from the heart, chopped fine
6 water chestnuts, chopped fine
1/2 small onion, chopped fine
1/4 cup fresh bean sprouts, a handful, chopped
2 cans lump crab meat
2 tablespoons dark soy sauce
1/2 teaspoon dried thyme leaves
4 (13 by 17-inch) sheets phyllo dough
3 tablespoons melted butter
Preheat oven to 400 degrees F.
Add oil to a preheated skillet over medium to medium high heat. Saute pepper, celery(if you have read my previous posts, I hate celery, so this will not be in my spring rolls.....vile weed), water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl. Add bean spouts, crab, soy and thyme. Combine well with a spoon. Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your crab pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet.
Bake rolls 15 minutes or until lightly golden all over in the center of the oven.
The Verdict............fabulous......light, flaky and even crispy.........these would be an impressive item to have for a party or get together.
I can even say this got a couple of "paws up" from the cats as they each ate a spring roll and are now sluggishly walking the floor.
Over all took me about 25 mins to make and was worth the time, so check this one out.
Until Tomorrow...............
Ingredients
1 tablespoon EVOO
1/2 red bell pepper, chopped fine
2 stalks celery from the heart, chopped fine
6 water chestnuts, chopped fine
1/2 small onion, chopped fine
1/4 cup fresh bean sprouts, a handful, chopped
2 cans lump crab meat
2 tablespoons dark soy sauce
1/2 teaspoon dried thyme leaves
4 (13 by 17-inch) sheets phyllo dough
3 tablespoons melted butter
Preheat oven to 400 degrees F.
Add oil to a preheated skillet over medium to medium high heat. Saute pepper, celery(if you have read my previous posts, I hate celery, so this will not be in my spring rolls.....vile weed), water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl. Add bean spouts, crab, soy and thyme. Combine well with a spoon. Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your crab pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet.
Bake rolls 15 minutes or until lightly golden all over in the center of the oven.
The Verdict............fabulous......light, flaky and even crispy.........these would be an impressive item to have for a party or get together.
I can even say this got a couple of "paws up" from the cats as they each ate a spring roll and are now sluggishly walking the floor.
Over all took me about 25 mins to make and was worth the time, so check this one out.
Until Tomorrow...............
Sunday, July 5, 2009
Welcome to the Family
Well, a friend showed up with takeout, so I wanted to make dessert and decided on the following, Amaretti Ice Cream Dessert. it is a recipe that I saw rachael make a few weeks ago and could not wait to try it out and share it on here.
Ingredients
16 amaretti cookies, crumbled
4 shots amaretto or other almond liqueur
8 scoops French vanilla ice cream
Whipped cream
1/4 cup or 1 (2-ounce) package slivered almonds
Directions
Crumble 4 amaretti cookies into each of 4 dessert cups and douse them with almond liqueur. Top with ice cream, whipped cream and almonds.
The Verdict..........it is fantastic and so easy to make. 10 mins tops, start to finish. Also if you cannot find amaretto cookies, any almond flavored cookie will do. I also used Disaronno as my liqueur of choice, it has a rich and yet subtle flavor I think you will love.
Until tomorrow............
Ingredients
16 amaretti cookies, crumbled
4 shots amaretto or other almond liqueur
8 scoops French vanilla ice cream
Whipped cream
1/4 cup or 1 (2-ounce) package slivered almonds
Directions
Crumble 4 amaretti cookies into each of 4 dessert cups and douse them with almond liqueur. Top with ice cream, whipped cream and almonds.
The Verdict..........it is fantastic and so easy to make. 10 mins tops, start to finish. Also if you cannot find amaretto cookies, any almond flavored cookie will do. I also used Disaronno as my liqueur of choice, it has a rich and yet subtle flavor I think you will love.
Until tomorrow............
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