Just realized that this is a bit of a milestone for my blog....this is my fifty-first recipe, so that is kind a something. Does not seem like I have been doing this long enough to rack of fifty dishes, but times flies when your having fun.
Today I made Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad.
Ingredients
8 portabello mushroom caps
EVOO, for brushing mushrooms, plus 1/4 cup
1 (10-ounce) box frozen chopped spinach, defrosted(I used fresh)
1 can quartered artichoke hearts, drained well
1 1/2 cups ricotta cheese
1 egg yolk
1 clove garlic grated
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano, a couple of handfuls
6 plum tomatoes, coarsely chopped
1 cup fresh basil leaves, about 20, torn
4 cups crusty bread, torn or coarsely chopped
1 small red onion, very thinly sliced
Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
Preheat grill to medium-high and oven to 425 degrees F.
Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with EVOO and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
Remove mushroom caps from grill.
To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
Serve 2 caps with a pile of salad alongside.
The Verdict..........well I had a friend try this and she thought it was pretty good, but it did take me a while to make this(around 50 mins), not that it was difficult to make, but I kept stopping to watch that new Friday the 13th movie hollywood remade..........you will probably not be surprised to hear that jason is still killing lots of overly hormonal teens. Anyway, the dish was very good and something I woul make again when not distracted by screaming camp crystal lake campers.
Until Tomorrow........
Saturday, July 25, 2009
Friday, July 24, 2009
Das Boats
Was on vacation today and spent most the day strolling around the plaza and when I got home there had been a .......catnip situation.........my cats had gotten into the catnip and had created quite a mess. I therefore had to make something simple so tonight I made Avocado Boats
Ingredients
3 ripe avocados
1 lemon
Hot sauce, several drops
EVOO, for drizzling
2 small plum tomatoes, seeded and chopped
2 scallions, chopped
Coarse salt
Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with plum tomatoes and serve.
The verdict..........these were rather tasty and a nice light dinner item. I have to say rachael has some simply to prepare and yet very flavorful recipes.
Until tomorrow......
Ingredients
3 ripe avocados
1 lemon
Hot sauce, several drops
EVOO, for drizzling
2 small plum tomatoes, seeded and chopped
2 scallions, chopped
Coarse salt
Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with plum tomatoes and serve.
The verdict..........these were rather tasty and a nice light dinner item. I have to say rachael has some simply to prepare and yet very flavorful recipes.
Until tomorrow......
Thursday, July 23, 2009
Time to Recharge
Not to hungry, so i was looking for something light, so Mint and Lime Melon Salad seemed like a great choice......
ingredients
1/2 cup mint jelly
1 lime, juiced
1/4 cup evoo
1 melon, cantaloupe or honey dew, peeled, cut into 8ths and thinly sliced
4 radishes, thinly sliced
1/2 seedless cucumber, thinly sliced
1/2 medium red onion, thinly sliced
Salt and pepper
Mint sprigs, for garnish
In a medium shallow bowl, whisk together jelly, lime juice and evoo. Add the melon and veggies and toss. Season salad with salt and pepper and serve with mint sprigs.
The Verdict...........this was really good, I was worried about using mint jelly as I had never used it before. Also when I read the ingredients, I had doubts the flavors would really come together, but the mint pulled them all together. It was really really good. This I might make at my works next food day.
Until Tomorrow......
ingredients
1/2 cup mint jelly
1 lime, juiced
1/4 cup evoo
1 melon, cantaloupe or honey dew, peeled, cut into 8ths and thinly sliced
4 radishes, thinly sliced
1/2 seedless cucumber, thinly sliced
1/2 medium red onion, thinly sliced
Salt and pepper
Mint sprigs, for garnish
In a medium shallow bowl, whisk together jelly, lime juice and evoo. Add the melon and veggies and toss. Season salad with salt and pepper and serve with mint sprigs.
The Verdict...........this was really good, I was worried about using mint jelly as I had never used it before. Also when I read the ingredients, I had doubts the flavors would really come together, but the mint pulled them all together. It was really really good. This I might make at my works next food day.
Until Tomorrow......
Tuesday, July 21, 2009
Uber-Munchies
Was wanting something light tonight and what better way then with rachaels Warm Brie with Fuji Apple, Pear and Melba Toasts.
Ingredients
1 large Fuji apple
1 large red or brown skinned pear, slightly underripe
A wedge lemon
1 pound individual wheel brie cheese
24 sesame Melba toast rounds, any brand
Quarter apple and pear lengthwise and cut into each quarter on an angle to remove the core. Slice apple and pear into 1/4-inch thick slices. Squeeze a little lemon juice over the fruit to slow browning.
Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. If brie is not yet soft and hot after 1 minute, place it back in microwave for another 30 seconds on high.
Serve the softened, warm brie with a platter of fruit and Melba toasts for dipping and spreading. Reheat brie if it tightens up for 20 to 30 seconds at a time on high
The Verdict........I have always loved brie, so i was not shocked that I really liked this dish. It is just an appetizer, but it was very filling and I will be making this at my next dinner party. The warm soft brie really blends will with the fruit...........nice job rachael.
Ingredients
1 large Fuji apple
1 large red or brown skinned pear, slightly underripe
A wedge lemon
1 pound individual wheel brie cheese
24 sesame Melba toast rounds, any brand
Quarter apple and pear lengthwise and cut into each quarter on an angle to remove the core. Slice apple and pear into 1/4-inch thick slices. Squeeze a little lemon juice over the fruit to slow browning.
Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. If brie is not yet soft and hot after 1 minute, place it back in microwave for another 30 seconds on high.
Serve the softened, warm brie with a platter of fruit and Melba toasts for dipping and spreading. Reheat brie if it tightens up for 20 to 30 seconds at a time on high
The Verdict........I have always loved brie, so i was not shocked that I really liked this dish. It is just an appetizer, but it was very filling and I will be making this at my next dinner party. The warm soft brie really blends will with the fruit...........nice job rachael.
Sunday, July 19, 2009
Here's to New Beginnings
Normally I take whatever recipe is next in line from Rachaels cookbook, but a friend of mine just gave be some yellow squash, so i decided to find a rachael recipe for squash. My friend. karen, keeps me pretty much well stocked in fresh herbs from her own garden and now gave me squash and zucchini. I feel a little bit like one of those old Florentine painters from the 1200's whose paintings has caught the eye of the queen and is given gold to pursue his endeavors. except in my case, i am given herbs and squash...:-)
So tonight it was Sauteed Yellow Squash..........
Ingredients
1 tablespoon EVOO
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions
Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.
The Verdict.........This was really delicious.......the combination of flavors from the red pepper and chives really blends well with the squash. I can see making the same dish but with zucchini and I think it would turn out just as good.
The fact that my older cat took one good ig bite before realizing that this was not meat, I will consider a thumbs up from them too.
I think I will make this as a side dish at Thanksgiving now that I am thinking about it.
Until Tomorrow..........
So tonight it was Sauteed Yellow Squash..........
Ingredients
1 tablespoon EVOO
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions
Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.
The Verdict.........This was really delicious.......the combination of flavors from the red pepper and chives really blends well with the squash. I can see making the same dish but with zucchini and I think it would turn out just as good.
The fact that my older cat took one good ig bite before realizing that this was not meat, I will consider a thumbs up from them too.
I think I will make this as a side dish at Thanksgiving now that I am thinking about it.
Until Tomorrow..........
Saturday, July 18, 2009
Small Kitchen Big Flavor
A friend of mine last week was talking about how she was craving Mexican and i guess it carried over to me. So it was Taco Pockets.
Ingredients
1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt,
1 tablespoon (1 turn around the pan) vegetable oil,
4(12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded monterey jack
Accompaniments:
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black bean
Prepared mild salsa, for dipping chips and vegetables, recipe follows
Directions
Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
The verdict.........this is a rather tasty dish I have to say. The cats liked this one too. rachael really out did herselfwith this one and it took less then thirty mins to make.
I will be making this one again, I am sure ;-)
Ingredients
1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt,
1 tablespoon (1 turn around the pan) vegetable oil,
4(12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded monterey jack
Accompaniments:
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black bean
Prepared mild salsa, for dipping chips and vegetables, recipe follows
Directions
Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
The verdict.........this is a rather tasty dish I have to say. The cats liked this one too. rachael really out did herselfwith this one and it took less then thirty mins to make.
I will be making this one again, I am sure ;-)
Friday, July 17, 2009
Escape the Mundane
Tonight it was Red Wine Rice with Grapes..............it is different to say the least.
Ingredients
1 3/4 cups dry red wine
1 fresh bay leaf
1 tablespoon evoo
1 cup white rice
1 cup red or black seedless grapes, halved
Bring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.
The Verdict............this was really pretty bad...........far to much wine.........I would not make this at all.
Ingredients
1 3/4 cups dry red wine
1 fresh bay leaf
1 tablespoon evoo
1 cup white rice
1 cup red or black seedless grapes, halved
Bring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.
The Verdict............this was really pretty bad...........far to much wine.........I would not make this at all.
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