I was a hunting widow last week. It was fun. Rob went out to fill his bull elk tag. This is a once in a lifetime hunt and it's amazing how in to this he is.
He left last Friday and I went to the football game with some friends and then came home and had a sandwich. I know so exciting, but it's not always fun to cook for yourself.
On Saturday I had a bunch of friends over for appetizers and beer and that was fun too. We had elk tenderloin on crackers that I made. Recipe forthcoming in another post. My friend Dave Meisner made the tenderloin. It was soooooo good. He served in on the crackers with sourcream/horse radish sauce and pomegranate seeds. His kids call it a Rudolph. I thought it was funny.
On Sunday, I had Talmud study with some of the people from the JCEC. I made raspberry and pear pie with a streusel topping. It turned out well.
2 cups of fresh raspberries, three sliced pears, 1 tsp cinnamon, 1/4 c. sugar, 1/8 tsp. ginger, and 2 tsp. corn starch. Mix this all up and put into a pie crust.
Cover with streusel topping.
2/3 c. flour
2/3 c. brown sugar
2/3 c. chopped pecans
1 tsp. cinnmon
5 tbs. melted butter.
Mix together and then crumble on top of the fruit.
Bake at 350 until the filling is bubbling and the crust is brown.
Friday, November 12, 2010
Tuesday, November 2, 2010
Rob likes Lasagna!
I know I say it all the time, but gees, life is so crazy. Two weeks ago (I think that was the week of Halloween) was unbelievable and the week before this one wasn't any better. It started off with some weirdness and I think it may take an award.
Last Monday I went to the doctor and when I got home I didn't really want to deal with cooking, so much so I can't remember what we had a week later. Obviously memorable. Tuesday Rob had class and I don't remember what I made for dinner for that one either. Something with artichokes I think, but who knows. Wednesday, I made spaghetti. Here's mom's spaghetti sauce with a little tweeking.
Oh, I have so many tomatoes and I have to can them, and I really should do it tonite, but I need to go in and bake, and, and, and, and.
So, anyway.
1.5 lbs. of ripe tomatoes cut into quarters
2 small green, red, or yellow peppers. seeded and quartered
1 large onion, quartered
3 cloves of garlic
2 tbs. of italian seasoning
1/4 c. sugar
1/4 c. red wine
1 small can of tomato paste
salt and pepper to taste
1 can of tomato sauce if you don't think your tomatoes are juicy enough. Mine were juicy enough.
1 lb. ground meat. (I used venison.) Put all of the above, except for the wine in a food processor or blender and combine until liquid.
Brown the meat in a pan and then add the tomato mixture. Let the whole thing simmer, simmer, simmer.
Cook some pasta and then serve with salad. Right on the plate, I can't tell you how good the pasta, salad and sauce is together. OMG! I love it. Oh and you need really crusty, great awesome bread with it.
I can make that too!
So you are asking, then, why does Rob like Lasagna if you had spaghetti? Well, of course spaghetti and leftover sauce lead to lasagna. So on Halloween we had just that. Our friends Jeff and Trinity came over. They are not a couple, Trin's husband Michael was working and her step-daughter was at friends for the evening and Jeff doesn't get any trick-or-treaters in his neighborhood, so they came to our house.
Lasagna
1 box of no boil noodles
2 quarts of spaghetti sauce
1 package of sliced swiss cheese
1 cup of grated parmesan
1 16 ounce container of small curd cottage cheese
for this lasagna, Isauteed some mushrooms and some asparagus before they went bad and created a layer of this too.
Heat up your spaghetti sauce, spoon a thin layer on teh bottom of a 9 x 13 casserole dish. Add a layer of noodles, another layer of sauce, a layer of swiss cheese and cottage cheese and then a layer of the mushrooms and asparagus and then repeat this three times. finish with a layer of noodles covered with a layer of sauce and the parmesan cheese.
Bake for 45 minutes at 375. or until bubbly.
Let it set for five or ten minutes before you cut into it.
Last Monday I went to the doctor and when I got home I didn't really want to deal with cooking, so much so I can't remember what we had a week later. Obviously memorable. Tuesday Rob had class and I don't remember what I made for dinner for that one either. Something with artichokes I think, but who knows. Wednesday, I made spaghetti. Here's mom's spaghetti sauce with a little tweeking.
Oh, I have so many tomatoes and I have to can them, and I really should do it tonite, but I need to go in and bake, and, and, and, and.
So, anyway.
1.5 lbs. of ripe tomatoes cut into quarters
2 small green, red, or yellow peppers. seeded and quartered
1 large onion, quartered
3 cloves of garlic
2 tbs. of italian seasoning
1/4 c. sugar
1/4 c. red wine
1 small can of tomato paste
salt and pepper to taste
1 can of tomato sauce if you don't think your tomatoes are juicy enough. Mine were juicy enough.
1 lb. ground meat. (I used venison.) Put all of the above, except for the wine in a food processor or blender and combine until liquid.
Brown the meat in a pan and then add the tomato mixture. Let the whole thing simmer, simmer, simmer.
Cook some pasta and then serve with salad. Right on the plate, I can't tell you how good the pasta, salad and sauce is together. OMG! I love it. Oh and you need really crusty, great awesome bread with it.
I can make that too!
So you are asking, then, why does Rob like Lasagna if you had spaghetti? Well, of course spaghetti and leftover sauce lead to lasagna. So on Halloween we had just that. Our friends Jeff and Trinity came over. They are not a couple, Trin's husband Michael was working and her step-daughter was at friends for the evening and Jeff doesn't get any trick-or-treaters in his neighborhood, so they came to our house.
Lasagna
1 box of no boil noodles
2 quarts of spaghetti sauce
1 package of sliced swiss cheese
1 cup of grated parmesan
1 16 ounce container of small curd cottage cheese
for this lasagna, Isauteed some mushrooms and some asparagus before they went bad and created a layer of this too.
Heat up your spaghetti sauce, spoon a thin layer on teh bottom of a 9 x 13 casserole dish. Add a layer of noodles, another layer of sauce, a layer of swiss cheese and cottage cheese and then a layer of the mushrooms and asparagus and then repeat this three times. finish with a layer of noodles covered with a layer of sauce and the parmesan cheese.
Bake for 45 minutes at 375. or until bubbly.
Let it set for five or ten minutes before you cut into it.
Wednesday, October 20, 2010
OK, Enough, Enough, Enough.
It's time to get with the program again. I've been awful as far as putting things on the blog. So, here we go.
Monday for dinner!
We had cod on the grill it was great. Easy, peasy, lime squeazy. Douse it with olive oil, seasoning, grill about 4-5 minutes per side.
I also steamed some brocollini. Yummy and we had a rice blend that I love. It's called Organic Harvest Medley from SunWest it has CalMati Brown rice, Wild Rice, Sweet Brown Rice, and Heirloom Red Rice. I sauteed one onion, three cloves of garlic in olive oil and then added one cup of rice, let it cook in the olive oil for about 5 minutes and then I added 2.5 cups of chicken stock and a handful of grape tomatoes from the garden, bring to a boil and then reduce to a simmer and let it cook for 30 - 40 minutes until all the liquid has evaporated.
Tuesday: I went out for a hike with my friend Cody in the Ruby Mountains so I wanted something easy when I got back. Rob shot a deer two weeks ago and when we butchered it, we had a lovely 2.5 lb. roast. I took the roast, covered it in salt and pepper and then browned it in a skillet. I peeled and cut up 6 medium sized potatoes and half a dozen carrots. I cut up 1 onion into quarters.
In a crock pot place the potatoes, carrots and onions on the bottom and rest the browned roast on top of them. Add 2 - 3 cups of water, you don't want to cover the meat, just have the water touching. Add a packet of beefy onion soup mix. Turn the crockpot on low and let it cook for six hours. That's what I did and it was an awesome roast.
Wednesday:
Beef Potpie the Easy Way
Take the left over roast from the night before, cut into chunks, add the potatoes, carrots, and gravy that was left over. I have a bag of peas in the fridge so I'm using that, too. Heat the mixture, cover with crescent roll dough and put in the oven for 40 minutes at 350 degrees.
We are eating artichokes with this meal, or as the appetizer. Trim the stem from the artichoke, put it in water and cook until tender, about 40 minutes, depending on the size of the artichoke.
We dip it in a sauce made of equal parts soy sauce, butter, and lemon juice. It's great!
Monday for dinner!
We had cod on the grill it was great. Easy, peasy, lime squeazy. Douse it with olive oil, seasoning, grill about 4-5 minutes per side.
I also steamed some brocollini. Yummy and we had a rice blend that I love. It's called Organic Harvest Medley from SunWest it has CalMati Brown rice, Wild Rice, Sweet Brown Rice, and Heirloom Red Rice. I sauteed one onion, three cloves of garlic in olive oil and then added one cup of rice, let it cook in the olive oil for about 5 minutes and then I added 2.5 cups of chicken stock and a handful of grape tomatoes from the garden, bring to a boil and then reduce to a simmer and let it cook for 30 - 40 minutes until all the liquid has evaporated.
Tuesday: I went out for a hike with my friend Cody in the Ruby Mountains so I wanted something easy when I got back. Rob shot a deer two weeks ago and when we butchered it, we had a lovely 2.5 lb. roast. I took the roast, covered it in salt and pepper and then browned it in a skillet. I peeled and cut up 6 medium sized potatoes and half a dozen carrots. I cut up 1 onion into quarters.
In a crock pot place the potatoes, carrots and onions on the bottom and rest the browned roast on top of them. Add 2 - 3 cups of water, you don't want to cover the meat, just have the water touching. Add a packet of beefy onion soup mix. Turn the crockpot on low and let it cook for six hours. That's what I did and it was an awesome roast.
Wednesday:
Beef Potpie the Easy Way
Take the left over roast from the night before, cut into chunks, add the potatoes, carrots, and gravy that was left over. I have a bag of peas in the fridge so I'm using that, too. Heat the mixture, cover with crescent roll dough and put in the oven for 40 minutes at 350 degrees.
We are eating artichokes with this meal, or as the appetizer. Trim the stem from the artichoke, put it in water and cook until tender, about 40 minutes, depending on the size of the artichoke.
We dip it in a sauce made of equal parts soy sauce, butter, and lemon juice. It's great!
Monday, October 11, 2010
Grilled Flat Bread
Here it is, my favorite flatbread, pizza crust, etc. Marta Stewart: Thank you!
Serves 4
1/2 cup warm water (100 degrees to 110 degrees)
1/2 teaspoon active dry yeast
1 tablespoon extra-virgin olive oil, plus more for bowl and brushing
1 1/3 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt, plus more to taste
Directions
Heat a grill or grill pan until hot. Place water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 10 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place for 30 minutes.
Turn dough out onto a lightly floured surface. Divide into four equal pieces, and roll out each into a 1/8-inch-thick round. Lightly brush both sides of each round with olive oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.
Martha Stewart Recipes
Serves 4
1/2 cup warm water (100 degrees to 110 degrees)
1/2 teaspoon active dry yeast
1 tablespoon extra-virgin olive oil, plus more for bowl and brushing
1 1/3 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt, plus more to taste
Directions
Heat a grill or grill pan until hot. Place water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 10 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place for 30 minutes.
Turn dough out onto a lightly floured surface. Divide into four equal pieces, and roll out each into a 1/8-inch-thick round. Lightly brush both sides of each round with olive oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.
Martha Stewart Recipes
Friday, August 27, 2010
School Started!
I did, I used an exclamation point in the title. Go figure, I wasn't sure how I was going to feel because I have had such a fun time baking in the bakery that it's hard to get back into the swing of things. But, it's almost one week down and we have had some interesting meals this week.
On Monday, Rob cooked Salmon on the grill. It was quite good, he used a lemon-pepper
mix on the fish and a ton of garlic. I thought it would be too garlicky, but it wasn't. He cooked it on my new grill. I leave for a few days and I get a new grill! Yeah!!!!!!!! Anyway, we had that with a salad made from lettuce from the garden and a mixed rice and green bean (from the garden) pilaf. It was very healthy.
On Tuesday we had leftovers. Wednesday, Doug Day! Out to dinner!
Last night, I was sick of fish so I made stuffed zuccini. This is a great way to use those really big zuccini that you have.
Stuffed Zuccini
1 really large zuccini (you know, the ones your friends give you), cut in half. Scoop out the seeds and discard, and then scoop out the rest of the flesh and chop fine leaving a hollow zuccini shell.
1 medium onion chopped finely
3 cloves of garlic, minced
1 pint of grape or cherry tomatoes cut in half
2 chicken breasts, sauteed and then chopped finely
2 tbs. of fresh thyme, or 1 tsp of dried.
1.5 cups of cooked wild rice mix, or wild rice, or any kind of rice you like.
1/2 c. chicken broth
3/4 c. parmesan cheese
Saute the onion, garlic, tomatoes and thyme until onion is translucent. Add the already cooked chicken breast and the wild rice and heat.
In a casserole pan, oil the bottom and put the zuccini halves down. Fill the zuccini halves with the chicken mixture. Pour the broth into the pan around the zuccini and then cover the halves with the parmesan cheese. Cook for 25 minutes at 375 degrees until the zuccini is cooked and the parmesan is melted.
I think we are having dinner at home tonight for Shabbat. That will be nice.
On Monday, Rob cooked Salmon on the grill. It was quite good, he used a lemon-pepper
mix on the fish and a ton of garlic. I thought it would be too garlicky, but it wasn't. He cooked it on my new grill. I leave for a few days and I get a new grill! Yeah!!!!!!!! Anyway, we had that with a salad made from lettuce from the garden and a mixed rice and green bean (from the garden) pilaf. It was very healthy.
On Tuesday we had leftovers. Wednesday, Doug Day! Out to dinner!
Last night, I was sick of fish so I made stuffed zuccini. This is a great way to use those really big zuccini that you have.
Stuffed Zuccini
1 really large zuccini (you know, the ones your friends give you), cut in half. Scoop out the seeds and discard, and then scoop out the rest of the flesh and chop fine leaving a hollow zuccini shell.
1 medium onion chopped finely
3 cloves of garlic, minced
1 pint of grape or cherry tomatoes cut in half
2 chicken breasts, sauteed and then chopped finely
2 tbs. of fresh thyme, or 1 tsp of dried.
1.5 cups of cooked wild rice mix, or wild rice, or any kind of rice you like.
1/2 c. chicken broth
3/4 c. parmesan cheese
Saute the onion, garlic, tomatoes and thyme until onion is translucent. Add the already cooked chicken breast and the wild rice and heat.
In a casserole pan, oil the bottom and put the zuccini halves down. Fill the zuccini halves with the chicken mixture. Pour the broth into the pan around the zuccini and then cover the halves with the parmesan cheese. Cook for 25 minutes at 375 degrees until the zuccini is cooked and the parmesan is melted.
I think we are having dinner at home tonight for Shabbat. That will be nice.
Monday, August 23, 2010
At Mom and Dad's
Last week I came back from my parents in Abilene, Kansas. We had great meals while I was there, and one we had was called Chicken Milano. I loved it.
1 tbs. olive oil
1 lb. chicken breasts, chopped
2 tsp. minced garlic
1 c. sun-dried tomatoes, chopped and drained
1 c. chicken broth
2 tbs. chopped fresh basil
1/8 tsp. pepper
2 pkgs. ramen noodles with 1 seasoning packet
1. Heat oil in a skillet; add chicken and garlic and cook until chicken is done, 10 - 15 minutes. Add tomatoes, chicken broth, basil and pepper. Simmer over low heat 5 minutes.
2. Cook noodles in water according to package directions drain. Add 1 seasoning packet. Serve the chicken mixture over the noodles.
We also had Enchilada Torte. I have to get the recipe from Mom for this one. She's made this one since we went to Casa Bonita Restaurant in Denver. She made sure to figure out the recipe and she made it for years. This one reminds me of my childhood.
1 tbs. olive oil
1 lb. chicken breasts, chopped
2 tsp. minced garlic
1 c. sun-dried tomatoes, chopped and drained
1 c. chicken broth
2 tbs. chopped fresh basil
1/8 tsp. pepper
2 pkgs. ramen noodles with 1 seasoning packet
1. Heat oil in a skillet; add chicken and garlic and cook until chicken is done, 10 - 15 minutes. Add tomatoes, chicken broth, basil and pepper. Simmer over low heat 5 minutes.
2. Cook noodles in water according to package directions drain. Add 1 seasoning packet. Serve the chicken mixture over the noodles.
We also had Enchilada Torte. I have to get the recipe from Mom for this one. She's made this one since we went to Casa Bonita Restaurant in Denver. She made sure to figure out the recipe and she made it for years. This one reminds me of my childhood.
It All Hits At Once
It happens, doesn't it? School starts, tutoring starts
the bread business starts to go gangbusters, and there doesn't seem to be enough time during the day to do it all. I'm training for a half-marathon in September, and that has suffered also. But today, we'll get out there again and keep at it.
I haven't blogged about food lately, because to be honest, I just haven't had the time. Now that I'm back on a regular schedule, I'll get more done. I hope.
Anyway, Lili went back to Santa Cruz, which is a sad day, but I have a couple of left over vegetarian recipes I want to add to the page.
Vegetarian Rice Enchiladas
1 small onion, diced
1 large clove of garlic, diced
1 small grated zucchini
1/2 tsp. cumin
2 tbs. olive oil
Saute the onion, garlic and cumin in the olive oil until the onion is translucent.
Find a rice blend that you like, mine has four types of rice: calmati, wild rice, sweetbrown rice, and heirloom red rice. Cook up 1.5 cups of the stuff and add it to the sauteed onion mixture. This is the filling.
12 corn tortillas
1 - 14.5 ounce can tomato sauce
3 chipotle peppers in adobo, diced finely
1/2 c. olive oil
1/2 tsp. cumin
8 ounces of jack cheese
Mix tomato sauce, chipotle peppers and cumin in a saute pan and heat.
Heat the olive oil in a small skillet.
Dip the tortillas, one at a time, in the tomato sauce, and then fry them quickly in the olive oil. 1 minute per side. Place on a plate.
Once all are fried make a series of stations, tortillas, filling, shredded jack cheese.
Place the filling and 1 tbs. of jack cheese in each of the tortillas,roll up and place in a casserole. Grease the casserole pan, 8 x 8. Cover the twelve enchiladas with the remaining jack cheese, bake at 375 for 35 minutes. If you have left over sauce, cover the tortillas with it before you cover it with the cheese.
Spaghetti with Leeks and Tomatoes
This is a really easy dish.
2 leeks washed and green part trimmed off, cut into small rings
1.5 tbs. minced garlic
6 - 8 roma tomatoes cut into sixths
2 tbs. olive oil
1 tsp. italian seasoning
salt and pepper to taste
Saute the leeks, garlic and tomatoes in the olive oil until tender, add the italian seasoning and salt and pepper to taste.
Serve over capelini pasta.
the bread business starts to go gangbusters, and there doesn't seem to be enough time during the day to do it all. I'm training for a half-marathon in September, and that has suffered also. But today, we'll get out there again and keep at it.
I haven't blogged about food lately, because to be honest, I just haven't had the time. Now that I'm back on a regular schedule, I'll get more done. I hope.
Anyway, Lili went back to Santa Cruz, which is a sad day, but I have a couple of left over vegetarian recipes I want to add to the page.
Vegetarian Rice Enchiladas
1 small onion, diced
1 large clove of garlic, diced
1 small grated zucchini
1/2 tsp. cumin
2 tbs. olive oil
Saute the onion, garlic and cumin in the olive oil until the onion is translucent.
Find a rice blend that you like, mine has four types of rice: calmati, wild rice, sweetbrown rice, and heirloom red rice. Cook up 1.5 cups of the stuff and add it to the sauteed onion mixture. This is the filling.
12 corn tortillas
1 - 14.5 ounce can tomato sauce
3 chipotle peppers in adobo, diced finely
1/2 c. olive oil
1/2 tsp. cumin
8 ounces of jack cheese
Mix tomato sauce, chipotle peppers and cumin in a saute pan and heat.
Heat the olive oil in a small skillet.
Dip the tortillas, one at a time, in the tomato sauce, and then fry them quickly in the olive oil. 1 minute per side. Place on a plate.
Once all are fried make a series of stations, tortillas, filling, shredded jack cheese.
Place the filling and 1 tbs. of jack cheese in each of the tortillas,roll up and place in a casserole. Grease the casserole pan, 8 x 8. Cover the twelve enchiladas with the remaining jack cheese, bake at 375 for 35 minutes. If you have left over sauce, cover the tortillas with it before you cover it with the cheese.
Spaghetti with Leeks and Tomatoes
This is a really easy dish.
2 leeks washed and green part trimmed off, cut into small rings
1.5 tbs. minced garlic
6 - 8 roma tomatoes cut into sixths
2 tbs. olive oil
1 tsp. italian seasoning
salt and pepper to taste
Saute the leeks, garlic and tomatoes in the olive oil until tender, add the italian seasoning and salt and pepper to taste.
Serve over capelini pasta.
Subscribe to:
Posts (Atom)