Can you believe how fast the summer is going. Unbelievable. We have been a fish eating crew this week, well, fish and chicken.
Sunday, I took some ling cod of out the freezer and grilled it. We had a baked potato with guacamole on it. Really good. And sliced tomatoes.
Monday we had salmon burgers. Costco does a really good salmon patty. It's all salmon and is really good. I grilled them and then we had sauteed onion on the top as well as avocado, dijon mustard or wasabi mayo, and tomato and lettuce. On my famous multigrain buns. The recipe for the buns is on the blog. Chips and guac were the sides.
Tuesday, I left to go pick up Lili. It was a lot of traveling, but I got her back to Elko on Wednesday evening.
Wednesday we had grilled salmon, fried yukon gold potatoes and onions and spring peas cooked in butter in the saute pan.
Last night it was Mexican.
Mexican Rice.
1 cup of rice
1 tbs. olive oil
2 tomatoes, grated
1/4 onion
1 clove garlic
2 cups of chicken stock
In a shallow pan, heat the oil and saute the rice until golden brown.
Blend the tomatoes, onion and garlic in the blender and then add to the rice along with the chicken stock. Let it cook just like you would for any other rice. You know it's done when there are dimples in the rice. Your rice will have a pretty red gold color.
Black Beans
2 15 oz. cans of black beans
1 15 oz. can of chicken stock
1 clove of garlic
juice of 1/2 lime
1 jalapeno pepper, seeded and chopped
1 tsb. of olive oil
1.5 tsp of cumin
Place the olive oil in a pan, heat it, and then add the pepper, cumin, and garlic, when they are softened about one minute.
Drain the beans and add them along with the chicken stock. Add the lime and cook down until most of the liquid has been evaporated. Mash slightly with a potato masher and serve.
Chicken Enchiladas (serves 4)
1 bottle of mexican beer
1 whole onion sliced
2 tsps cumin
1 tsp chili powder
2 cloves of minced garlic
2 tbs. olive oil
Place all of the above in a shallow pan with three chicken breasts. Let this marinate for at least an hour, 4 or 5 is better.
8 flour tortillas
2 small cans of pato mexican red sauce
2 cups of mixed mexican cheeses
2 tbs of olive oil
Heat the olive oil in a large saute pan, drain the marinade away from the chicken and onions and then put them in the saute pan. Cook until the chicken is done and the onions are caramelized. Slice the chicken thinly, or pull it with a fork.
Heat the red sauce and then pour into a shallow dish large enough to dunk your flour tortillas in.
Take a tortilla, dunk it in the red sauce, place about 3 tbs. of chicken and onion, and 2 tbs. of cheese in the center of the tortilla and roll it up. Place it in a greased 8 x 8 casserole dish, continue with the other seven tortillas.
Cover with remaining cheese and bake at 375 for 25 -35 minutes. When it is bubbly and the cheese is golden, take it out.
Friday, June 25, 2010
Sunday, June 20, 2010
Why Am I Soooooo Busy?????
Why, if I have the summer off, am I so busy? I guess part of it is that I am making bread for a bakery here in town. Made twelve loaves of challah on Friday, and am going to make multigrain bread on Monday.
We have been eating pretty light this week, as Rob has still been sick and off his feed. Monday it was fish, Tuesday we had lamb chops. Rob says they make him feel better. I grilled them on the grill and we had left over green beans with rice.
Wednesday we went to the Star and I had halibut. Thursday we had leftovers. Friday we had stuffed chicken breasts. Here is the recipe:
Stuffed Chicken Breasts
2 chicken breasts butterflied open
1 small onion diced
5 sun dried tomatoes diced
2 garlic cloves diced
3/4 c. parmesan cheese
1 8 ounce package of frozen spinach
salt and pepper to taste
fresh thyme and oregano
Saute all the vegetables in olive oil. Add salt and pepper to taste after you add the parmesan cheese. Fill the chicken breasts and then saute the breasts in olive oil.
We had broad beans mixed with the leftover filling as the side dish.
Good meal.
Saturday, I pulled leftover spaghetti sauce out of the freezer and we had spaghetti. So very easy.
Going to make bread again this next week twice for Trinity at the bakery and am picking up Lili on Wednesday.
I am Soooooo busy.
We have been eating pretty light this week, as Rob has still been sick and off his feed. Monday it was fish, Tuesday we had lamb chops. Rob says they make him feel better. I grilled them on the grill and we had left over green beans with rice.
Wednesday we went to the Star and I had halibut. Thursday we had leftovers. Friday we had stuffed chicken breasts. Here is the recipe:
Stuffed Chicken Breasts
2 chicken breasts butterflied open
1 small onion diced
5 sun dried tomatoes diced
2 garlic cloves diced
3/4 c. parmesan cheese
1 8 ounce package of frozen spinach
salt and pepper to taste
fresh thyme and oregano
Saute all the vegetables in olive oil. Add salt and pepper to taste after you add the parmesan cheese. Fill the chicken breasts and then saute the breasts in olive oil.
We had broad beans mixed with the leftover filling as the side dish.
Good meal.
Saturday, I pulled leftover spaghetti sauce out of the freezer and we had spaghetti. So very easy.
Going to make bread again this next week twice for Trinity at the bakery and am picking up Lili on Wednesday.
I am Soooooo busy.
Tuesday, June 15, 2010
Summer, and the Living is Easy?
I've been off work a week. Well done with classroom teaching anyway. I don't feel like I've been off work though. Rob has had some kind of horrible crud this last weekend. He's at work today, but missed work yesterday. He hates to miss work so he was really sick.
Last night I did some grilling just so that I wouldn't have to clean up a lot of dishes. It was the aluminium foil meal on the grill last night.
Potatoes ala Grill Paquette
1/2 lb. of golden fingerling potatoes cut into small pieces
1 tsp of kosher salt
2 tbs of olive oil drizzled over the potatoes
1 tbs. of fresh lemon-thyme
Put all this on two squares of aluminium foil and seal it up. Put it on the grill for about 15 minutes.
Green Beans with Almonds and Garlic
Fresh Green Beans, about 3/4 of a pound, trimmed and washed
1.5 tsps of minced garlic
and 3 tbs. of slivered or sliced almonds
Again, put it into the foil and grill it about the same time as the potatoes. Please make sure you are careful, the almonds and the green beans will burn if you don't turn it frequently.
Salmon
1 nice salmon fillet. Not a steak, but a fillet.
lemon pepper
lemon thyme
1 tsp. of olive oil
I grilled the salmon on the grill. Cover the salmon with the olive oil, and then grind the lemon pepper onto both sides. Cook until done and then cover with lemon thyme.
Last night I did some grilling just so that I wouldn't have to clean up a lot of dishes. It was the aluminium foil meal on the grill last night.
Potatoes ala Grill Paquette
1/2 lb. of golden fingerling potatoes cut into small pieces
1 tsp of kosher salt
2 tbs of olive oil drizzled over the potatoes
1 tbs. of fresh lemon-thyme
Put all this on two squares of aluminium foil and seal it up. Put it on the grill for about 15 minutes.
Green Beans with Almonds and Garlic
Fresh Green Beans, about 3/4 of a pound, trimmed and washed
1.5 tsps of minced garlic
and 3 tbs. of slivered or sliced almonds
Again, put it into the foil and grill it about the same time as the potatoes. Please make sure you are careful, the almonds and the green beans will burn if you don't turn it frequently.
Salmon
1 nice salmon fillet. Not a steak, but a fillet.
lemon pepper
lemon thyme
1 tsp. of olive oil
I grilled the salmon on the grill. Cover the salmon with the olive oil, and then grind the lemon pepper onto both sides. Cook until done and then cover with lemon thyme.
Sunday, June 13, 2010
Without the Bacon Please
What do you do when you don't eat bacon for breakfast or any other meal for that matter? I now have the best substitute. We've eaten turkey bacon, (which is okay), and we've even tried the soy kind (which is not okay).
But the best idea I've come up with is turkey pastrami. It's sliced really thin, it has a nice peppery taste to it, and when you cook it up with a little oil in the pan, it's like the crispiest bacon you could ever want.
So, try it, turkey pastrami nee bacon.
But the best idea I've come up with is turkey pastrami. It's sliced really thin, it has a nice peppery taste to it, and when you cook it up with a little oil in the pan, it's like the crispiest bacon you could ever want.
So, try it, turkey pastrami nee bacon.
Wednesday, June 9, 2010
Venison Flank Steak
I've got to clean out the freezer because Rob got an Elk tag and and a deer tag, so I pulled out a venison flank steak to have for dinner. The one problem with cooking venison is that it doesn't have a lot of fat in it, so you really have to watch to make sure it doesn't dry out.
I put the flank steak in a dish and covered it with at least 1/2 to 3/4 cup of salsa, the spicier the better, tomato, onion, and pepper, with cilantro, etc. I then added 1 bottle of tecate beer and 1/2 cup of beef stock. I added a little black pepper and some salt, but not much because the stock and salsa are pretty salty.
Let it marinate for at least two hours, but five or six would be better. Heat up your grill and put the steak on. You want about 1o minutes per side. Not more, because you don't want venison leather, you want nice juicy meat.
I served this with spicy black beans, spanish rice, and guacamole. Put it all in a flour tortilla and you have a real treat.
I put the flank steak in a dish and covered it with at least 1/2 to 3/4 cup of salsa, the spicier the better, tomato, onion, and pepper, with cilantro, etc. I then added 1 bottle of tecate beer and 1/2 cup of beef stock. I added a little black pepper and some salt, but not much because the stock and salsa are pretty salty.
Let it marinate for at least two hours, but five or six would be better. Heat up your grill and put the steak on. You want about 1o minutes per side. Not more, because you don't want venison leather, you want nice juicy meat.
I served this with spicy black beans, spanish rice, and guacamole. Put it all in a flour tortilla and you have a real treat.
Tuesday, May 11, 2010
OMG! It's Snowing!
It's Tuesday, and it's snowing and I am at home trying to get caught up on the one-thousand things I have to do, so what am I doing? Blogging! But, I made chicken stock today. Which is really easy to do.
Homemade Chicken Stock
Chicken carcasses, You know, the ones leftover from the roast chickie on Fridays. Take as many as you have, I usually have two or three before I make stock. And today, I used all the leftover chicken thighs and breasts that had been in the freezer for oh, I don't know, a month or more.
Put them in your biggest stock pot.
Cover them with water and add a couple of quartered onions, three or four carrots, some celery if you have it, one or two lemons quartered, salt, pepper, and any other seasoning you want it to have and cover with cold water. Bring it to a boil, skim all the crud off the top and then cover and let it simmer for 2 or 3 or however many hours you want to.
Then you will strain it, let it cool on the counter before you put it in the refrigerator. I then wait until it's chilled in the refrigerator and skim the fat off the top, and then transfer it to different sized ziploc bags, because they lay flat in the freezer. And then I have different amounts depending on what I need.
I asked Rob what he wanted for dinner and he said "Bierochs". If you are from the Welton family, you love Bierochs. Some people call them runza. They are some of my favorite one-handed food.
It's pretty easy to make these lovely pillows of dough and goodness. Start with making the dough. The recipe is as follows:
1 tsp yeast
5 cups flour
1/2 c.sugar
salt
Mix all this together in a bowl and then add
1-1/2 cup lukewarm milk
10 tbs. melted butter
2 beaten eggs.
Turn all this out of the bowl and knead until smooth. Place in an oiled bowl and let it rise for about 1 hour.
While this is rising, make the filling.
1 really large yellow onion, diced
4 - 6 cups of green cabbage shredded
1.25 pounds of ground meat. I use ground turkey, but ground beef is awesome too.
Sautee the onion in 2 tbs. of olive oil and then add the ground meat. When the meat is cooked, add the cabbage and 1 tsp of salt. You will then add 2 tbs. of dijon mustard and 1/4 lb. of cheddar cheese. Let the cheese melt and stir into the meat.
Now you want to make the wonderfulness!
Divide your dough into twelve balls. Take each ball and roll it into a square, about 4 x 4. Then take a heaping spoonful of filling and put it in the middle of the dough. Bring the opposite corners together and pinch. Tuck all dough underneath, and then put seamside down on a greased baking sheet.
When all twelve are done, bake for 25 minutes at 400 until golden brown. Brush with melted butter and serve with spicy mustard.
Homemade Chicken Stock
Chicken carcasses, You know, the ones leftover from the roast chickie on Fridays. Take as many as you have, I usually have two or three before I make stock. And today, I used all the leftover chicken thighs and breasts that had been in the freezer for oh, I don't know, a month or more.
Put them in your biggest stock pot.
Cover them with water and add a couple of quartered onions, three or four carrots, some celery if you have it, one or two lemons quartered, salt, pepper, and any other seasoning you want it to have and cover with cold water. Bring it to a boil, skim all the crud off the top and then cover and let it simmer for 2 or 3 or however many hours you want to.
Then you will strain it, let it cool on the counter before you put it in the refrigerator. I then wait until it's chilled in the refrigerator and skim the fat off the top, and then transfer it to different sized ziploc bags, because they lay flat in the freezer. And then I have different amounts depending on what I need.
I asked Rob what he wanted for dinner and he said "Bierochs". If you are from the Welton family, you love Bierochs. Some people call them runza. They are some of my favorite one-handed food.
It's pretty easy to make these lovely pillows of dough and goodness. Start with making the dough. The recipe is as follows:
1 tsp yeast
5 cups flour
1/2 c.sugar
salt
Mix all this together in a bowl and then add
1-1/2 cup lukewarm milk
10 tbs. melted butter
2 beaten eggs.
Turn all this out of the bowl and knead until smooth. Place in an oiled bowl and let it rise for about 1 hour.
While this is rising, make the filling.
1 really large yellow onion, diced
4 - 6 cups of green cabbage shredded
1.25 pounds of ground meat. I use ground turkey, but ground beef is awesome too.
Sautee the onion in 2 tbs. of olive oil and then add the ground meat. When the meat is cooked, add the cabbage and 1 tsp of salt. You will then add 2 tbs. of dijon mustard and 1/4 lb. of cheddar cheese. Let the cheese melt and stir into the meat.
Now you want to make the wonderfulness!
Divide your dough into twelve balls. Take each ball and roll it into a square, about 4 x 4. Then take a heaping spoonful of filling and put it in the middle of the dough. Bring the opposite corners together and pinch. Tuck all dough underneath, and then put seamside down on a greased baking sheet.
When all twelve are done, bake for 25 minutes at 400 until golden brown. Brush with melted butter and serve with spicy mustard.
Home Again, Home Again, Jiggity Jig!
We made it back to Elko on Monday evening. It was a long week away. Friday, we had leftovers. Saturday we had a meal from Whole Foods. Sunday Rob and I ate at the Blind Onion on the way back in Reno.
Last night I made a leek soup. This is what you get when you come home and there isn't much in the house. I've got to remember to turn the fridge down too, the veggies freeze in the drawers when there isn't much in the main part of the refrigerator.
So here goes: Cheesy Leek Soup
Two large leeks, cut into rounds, use only the white parts, particularly if they are partially frozen.
One medium onion diced
2 - 3 medium potatoes
1 bottle of good beer
3 cups of chicken broth
1 c water
1 tbs. minced garlic
olive oil
worchestershire sauce
1 cup of grated cheddar cheese
1 cup of shredded gouda or edam cheese
red pepper flakes
1 1/2 cups of half and half
Cook the potatoes in water with salt until tender.
Saute the leeks, onion, and garlic in two tbs of olive oil in your soup pot.
Drain the potatoes and add them to the soup pot, along with the beer, chicken broth, and water. Let this simmer for about 20 minutes and then add the worchestershire sauce. This is to taste. I added a lot, because I wanted that flavor. Probably up to 1 tbs. Take this off the heat and put it through the food processor to puree your vegetables. Now whisk in the cheese, the half and half and he red pepper flakes. Heat a few minutes on very low and then serve.
We had this with smoked herring open-faced sandwiches.
Take a baguette and cut it in half length wise. Slather a little dijon mustard on the bread, add the smoked herring, and a few slices of very thinly sliced manchege cheese. Very good and very good for you.
It's good to be home!
Last night I made a leek soup. This is what you get when you come home and there isn't much in the house. I've got to remember to turn the fridge down too, the veggies freeze in the drawers when there isn't much in the main part of the refrigerator.
So here goes: Cheesy Leek Soup
Two large leeks, cut into rounds, use only the white parts, particularly if they are partially frozen.
One medium onion diced
2 - 3 medium potatoes
1 bottle of good beer
3 cups of chicken broth
1 c water
1 tbs. minced garlic
olive oil
worchestershire sauce
1 cup of grated cheddar cheese
1 cup of shredded gouda or edam cheese
red pepper flakes
1 1/2 cups of half and half
Cook the potatoes in water with salt until tender.
Saute the leeks, onion, and garlic in two tbs of olive oil in your soup pot.
Drain the potatoes and add them to the soup pot, along with the beer, chicken broth, and water. Let this simmer for about 20 minutes and then add the worchestershire sauce. This is to taste. I added a lot, because I wanted that flavor. Probably up to 1 tbs. Take this off the heat and put it through the food processor to puree your vegetables. Now whisk in the cheese, the half and half and he red pepper flakes. Heat a few minutes on very low and then serve.
We had this with smoked herring open-faced sandwiches.
Take a baguette and cut it in half length wise. Slather a little dijon mustard on the bread, add the smoked herring, and a few slices of very thinly sliced manchege cheese. Very good and very good for you.
It's good to be home!
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