tag:blogger.com,1999:blog-14558696856437492292024-03-23T03:14:30.373-07:00What's Cookin' at the Muñoz's?A slice of this, a slice of that, a slice of life.Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-1455869685643749229.post-57563947512433807182011-02-14T10:58:00.000-08:002011-02-14T11:04:43.668-08:00Brown Sugar Brownies<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPyzARZ7y8L8DFGRhd634YG97cOuKOAff5RYBTA5fjoXXj_pyCovYIbPigP3cirxZj69-KuP7QyGW7Hahm6yAnLW19UPzUndiAOnzurYYdLHFMad3A4k0mqQU_qYqmV4eIqX6zGiA5syX/s1600/BrownSugarBrownies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPyzARZ7y8L8DFGRhd634YG97cOuKOAff5RYBTA5fjoXXj_pyCovYIbPigP3cirxZj69-KuP7QyGW7Hahm6yAnLW19UPzUndiAOnzurYYdLHFMad3A4k0mqQU_qYqmV4eIqX6zGiA5syX/s400/BrownSugarBrownies.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gooey Goodness for Valentine's Day</td></tr>
</tbody></table><br />
Happy Valentine's Day fellow Foodies! I still haven't decided what I am cooking for Valentine's Day dinner tonight. I had originally thought that last night could serve as our big Valentine's Day dinner, but since it was sort of a bust, I feel the need to redeem myself tonight. Last night I spent well over 3 hours in the kitchen, making the traditional Coq au Vin recipe from the Balthazar cookbook, which was... disappointing. All that work and I guess I just wanted something that tasted a little less like chicken braised in bacon. I'm sure if you liked braised meats, you would have loved the Coq au Vin. It was rich, the meat falling off the bone, with great bacon flavor. And it looked beautiful, but, no matter what meat I use or what I put in the pot, I just don't like braised meat. Pancho wasn't a big fan of it either. Neither of us like stews, or short ribs, or anything that requires slow cooking meat in liquid until it falls apart. Honestly, I don't know what I was thinking trying Coq au Vin in the first place. I guess I was lured into thinking I would love it since it requires an entire bottle of Pinot Noir, one of my favorite wines. Oh well, at least we gave it a try. I think tonight I'll stick with something tried & true. Maybe I'll whip up some pasta, or some Rack of Lamb. I'll have to take a trip to the market at lunch and see what inspires me.<br />
<br />
Most of the time I do try to cook fairly healthy. I use lean proteins, I use whole grains, I substitute low fat or non-fat dairy for the really good stuff, I try to put veggies in almost everything I make. But sometime, you just need something totally decadent and totally without nutritional value. These Brown Sugar brownies fit that bill. Plus, it's Valentines Day, and something super sweet is a necessary indulgence. So instead of a savory Valentine's Day inspired main course, I'm sharing my brown sugar brownies recipe with you all. Unlike my Coq au Vin from last night, these are always a hit! <br />
<br />
<span class="Apple-style-span" style="color: #e06666;"><b>Brown Sugar Brownies</b></span><br />
2 sticks butter, melted<br />
2 cups dark brown sugar<br />
2 eggs<br />
1 tsp vanilla<br />
1/2 tsp salt<br />
1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
2 1/2 cups all purpose flour<br />
1 bag reeses peanut butter chips<br />
1 bag milk chocolate chips<br />
<i>Equipment Needed:</i><br />
Stand Mixer (or large bowl & hand mixer)<br />
9 x 13 glass baking dish, sprayed with baking spray<br />
<br />
<ol><li><b><span class="Apple-style-span" style="color: #e06666;">Mix the Butter & Sugar.</span></b> Melt the butter and mix with the sugar on medium speed for 3 or 4 minutes, until smooth.</li>
<li><span class="Apple-style-span" style="color: #e06666;"><b>Add in the eggs & vanilla.</b></span> Add in the eggs, one at a time, and continue blending until they are completely incorporated. Add in the vanilla.</li>
<li><b><span class="Apple-style-span" style="color: #e06666;">Add the dry ingredients.</span></b> With the mixer on low add in the salt, baking powder & baking soda. Then add in the flour, one cup at a time.</li>
<li><b><span class="Apple-style-span" style="color: #e06666;">Mix in the chips.</span></b> Once the flour has been incorporated add in the chocolate chips & peanut butter chips.</li>
<li><b><span class="Apple-style-span" style="color: #e06666;">Bake.</span></b> Bake in a 350 deg oven for 50 minutes. Let cool for at least 30 minutes before cutting into 2" squares. Makes 32 brownies.</li>
<li><b><span class="Apple-style-span" style="color: #e06666;">Serve!</span></b> Serve the brownies once they have cooled completely. They go great with some vanilla ice cream or a big glass of cold milk.</li>
</ol><div>Bon Apetit!</div><div><br />
</div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com6tag:blogger.com,1999:blog-1455869685643749229.post-89844217571542586952011-02-08T11:07:00.000-08:002011-02-08T11:07:11.300-08:00Kale Pesto<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfq44KtPlEO1bSycOUUCfenkTRVMoXV1Q4mvRHTSfz8ws5FdIKVVG9WahiHxx28oW9Mlq1tSgoAS2Og1OPwdvxLX_SiOh-lHMmG41tvEU-6dJDGrB-LtoiPK6ciFgYrzIROd2C6VtCqzj/s1600/KalePesto.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfq44KtPlEO1bSycOUUCfenkTRVMoXV1Q4mvRHTSfz8ws5FdIKVVG9WahiHxx28oW9Mlq1tSgoAS2Og1OPwdvxLX_SiOh-lHMmG41tvEU-6dJDGrB-LtoiPK6ciFgYrzIROd2C6VtCqzj/s400/KalePesto.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Giant bowl of green goodness</td></tr>
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I know it's Taco Tuesday, and some sort of taco recipe would be appropriate, but since yesterday was Monday, which is, in some foodie circles now apparently called "Meatless Monday", I figured this vegetarian recipe from the weekend would also be good. Plus, I had photos ready and could post it now, instead of later tonight, which could end up being much much later tonight, since I've got an abundance of errands & chores that need attention after work.<br />
<br />
We love pesto in our house, and it's one of those things where once you make a batch of it there are tons of things you can do with it. Basil is really best in summer, so in the winter time fresh kale makes delicious pesto. It might sound strange, but it really does work, maybe even better than the basil variety, at least in my opinion. It's made almost the same as basil pesto, just substitute kale for basil and instead of pine nuts I use walnuts. Don't skip on toasting the walnuts, it really does help bring out their nutty flavor. Since Meyer Lemons are in season here in California I use them instead of regular lemons too. Lastly, I add a big spoonful of Greek yogurt at the end. I know it seems like I put Greek yogurt in everything, but it does seem to be a magic ingredient. It's incredibly healthy and can be substituted for all kinds of dairy items. And don't think I am crazy for adding Greek Yogurt to this pesto. I swear it's what puts it over the top. It gives it this creaminess that is simply delicious. Honestly, I would rather have this pesto than the traditional basil pesto any day.<br />
<br />
<b><span class="Apple-style-span" style="color: #e06666;">Kale Pesto</span></b><br />
<br />
1 bunch kale, washed, stems removed (I like the curly variety)<br />
3 cloves garlic<br />
zest from 1 meyer lemon<br />
juice from 1 meyer lemon<br />
1/4 cup toasted walnuts + a handful to mix in at end<br />
1/2 cup grated parmesan cheese + 1/4 cup to mix in at the end<br />
salt & pepper<br />
Good quality Extra Virgin Olive Oil<br />
1/3 cup non-fat greek yogurt<br />
<i>Equipment needed:</i> Food Processor<br />
<ol><li><b><span class="Apple-style-span" style="color: #e06666;">Blend the Dry Ingredients.</span></b> In a food processor pulse the kale, the garlic, the lemon zest, the toasted walnuts & the parmesan cheese until smooth.</li>
<li><span class="Apple-style-span" style="color: #e06666;"><b>Add in the Liquids.</b></span> With the motor running, add in the lemon juice and then slowly add in the olive oil until it is well incorporated and you have a nice smooth pesto</li>
<li><b><span class="Apple-style-span" style="color: #e06666;">Fold in the remaining ingredients.</span></b> Transfer the pesto from the food processor to a bowl. Toss in a handful of chopped toasted walnuts, the remaining Parmesan cheese & the Greek yogurt. Season with salt & pepper and stir well.</li>
<li><b style="color: #e06666;">Serve! </b>You can serve immediately, or, it will keep in the fridge for several days, you can even freeze it. It goes great on anything you would normally put pesto on. I tossed it with some fresh Meyer Lemon Fettuccine that I picked up at the produce stand, topped with some sautéed yellow, white & green zucchini, shallots & cherry tomatoes. It was amazing. It's great on eggs, and just plain slathered on a cracker or piece of bread. Also try it on grilled or pan seared salmon- it's ridiculously delicious!</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9On8B5Dv8r22oTW4oVbn0GSbxcdtZPDx6d3A3dCK69HEjWrMIQUNPLaAHZ22irXr4VFORWcTvDt9wO_kpVCumdnTbPKeTQHj-vTZ444wQE3bWmo2VcU1yZLA9f4L0dJoxr3n3kiZJfdBa/s1600/VeggieFettucine.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9On8B5Dv8r22oTW4oVbn0GSbxcdtZPDx6d3A3dCK69HEjWrMIQUNPLaAHZ22irXr4VFORWcTvDt9wO_kpVCumdnTbPKeTQHj-vTZ444wQE3bWmo2VcU1yZLA9f4L0dJoxr3n3kiZJfdBa/s400/VeggieFettucine.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meyer Lemon Fettuccine with sautéed veggies & kale pesto</td></tr>
</tbody></table><div>My wine pairing for this dinner? A 2008 Carmel Road Monterey Chardonnay. A Bargain at only $12 (at our local Safeway, which has the cheapest wine prices around), I think it's only $18 from the winery itself.<br />
<br />
Bon Apetit!</div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com7tag:blogger.com,1999:blog-1455869685643749229.post-46635018408793001672011-01-31T19:58:00.000-08:002011-01-31T19:58:21.090-08:00Thai Style Red Curry with Chicken<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaCXBE9aDJsSFbDVqBVDBmQUH_oc2EjNEhl0EOg_WXYDukF5rlp7goOIyL9YvLS71NQXUGlyZbZP52r5uEaIFHj0kFaGYkBU5s9rLgvaaI9Xx4JCYnvDVCywNgdF5sw_D6G5OPlT33kuZ/s1600/RedCurry.JPG" imageanchor="1"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaCXBE9aDJsSFbDVqBVDBmQUH_oc2EjNEhl0EOg_WXYDukF5rlp7goOIyL9YvLS71NQXUGlyZbZP52r5uEaIFHj0kFaGYkBU5s9rLgvaaI9Xx4JCYnvDVCywNgdF5sw_D6G5OPlT33kuZ/s400/RedCurry.JPG" width="400" /></a></div><span class="Apple-style-span" style="color: #b45f06;"><b><br />
</b></span><br />
Monday. Back to work, back to reality. It was particularly hard to get going at work this morning since I had such a nice weekend. The hubby and I took the dog to the dog park, had dinner with some friends Saturday night and Sunday we went to <a href="http://love.zinzanni.org/">Teatro ZinZanni</a> in San Francisco. It's a cabaret/vaudeville/improve/circus acrobatics dinner show. SO much fun! We laughed our asses off for 3 hours straight. If you live in the SF Bay Area and haven't been yet, you should go. It's a guaranteed fun time. I was a little nervous about what to expect, since it had some rough reviews on Yelp, but we loved it. The biggest complaint on Yelp was about the food. We thought it was good. Definitely not great, but not bad either. It was standard banquet type fare, along the lines of what you get at a wedding, or any nice hotel catered affair, but don't go for the food, go for the entertainment, which makes up for it in spades. If you want an incredible meal, go to Michael Mina, if you want to be thoroughly entertained for 3 hours while eating a good dinner, then ZinZanni is the ticket. Our tickets to the show were a Christmas gift from my brother & his fiancé, so since we were off the hook for dinner, we splurged on a really good bottle of wine at the show. A Stag's Leap Petite Syrah which was incredibly delicious and went amazingly well with the the fillet of beef we had for dinner. Good food, Great Wine, Great Show- it was a night to remember! <br />
<br />
The other thing that made the weekend so nice was that I skipped the normal weekend chores- no laundry, no house cleaning, no grocery store shopping, just spending time with the hubby & the dog. That was all well & good during the weekend, but now that Monday has rolled around, it meant nothing to make for lunch this morning, limited wardrobe options for work this morning, and worst of all- a house that looked pretty darn disheveled when I got home from work tonight. Luckily, I get off work at 3:30 in the afternoon most days, so after closing up shop I dropped the dog off at home (she gets to go to work with me), went to the grocery store, came home, started some laundry and started cleaning up the house. This did not leave a lot of time for making dinner though. Something quick was needed. <br />
<br />
I was tempted to pick up the phone & call for take-out, but even without having to purchase the dinner tickets to ZinZanni, we still ended up dropping a pretty penny at the show last night (Stag's Leap is never the cheapest wine on the menu, by any means). Once I got take-out in my head though, my desire for Thai food was too much to ignore. I had all the ingredients I needed to whip up some red curry, and, it's something I can get on the table in 30 minutes. Well 30 minutes, if you don't count making the brown jasmine rice, which, despite what it says on the package needs at least an hour & 15 minutes to cook. That's not a big deal though, once the water boils and you add the rice, just turn it down to low and leave it alone for an hour or so. I started the rice when I started cleaning up the house and then by the time I got to making dinner, it was all ready to go.<br />
<br />
<b><span class="Apple-style-span" style="color: #e06666;">Thai Style Red Curry with Chicken</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Olive Oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 shallot, sliced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tbsp fresh grated ginger</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 red bell pepper, cut into strips</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 small zucchini, cut into strips</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">salt & pepper</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup chicken broth</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 13.5 oz can light coconut milk</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tbsp Thai red curry paste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tsp garlic chili sauce</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tbsp Thai fish sauce</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tbsp brown sugar</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 to 2 cups leftover roast chicken breast, skin removed & diced or 1 pkg boneless, skinless chicken breast tenders</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">fresh basil, finely chopped</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup brown jasmine rice, prepared according to package directions.<br />
1/4 cup dry roasted peanuts, crushed</div><br />
<ol><li><b><span class="Apple-style-span" style="color: #e06666;">Cook the Veggies.</span></b> Sauté the shallots with some olive oil in a large skillet over medium heat until they begin to soften, about 5 minutes. Add in the ginger and sauté for another minute or two. Add the bell peppers and zucchini, season with salt & pepper, and continue to cook over medium heat for another few minutes, until the veggies have softened.</li>
<li><b><span class="Apple-style-span" style="color: #e06666;">Build the Sauce.</span></b> Add the cup of chicken broth to the skillet, along with the can of light coconut milk. Add in the tbsp of Red Curry paste and stir well. Add the garlic chili sauce, the fish sauce & the brown sugar. Stir until the curry paste & sugar have completely dissolved. Let the curry simmer over medium low heat for about 10 minutes.</li>
<li><b><span class="Apple-style-span" style="color: #e06666;">Add in the chicken.</span></b> Add the leftover chicken to the curry and continue simmering for another 10 minutes. If you don't have leftover roast chicken you can use boneless, skinless chicken breast tenders that have been cut into pieces. Add the chicken pieces to the curry sauce once the curry paste & brown sugar have completely dissolved and let it simmer in the sauce for the full 20 minutes.</li>
<li><b><span class="Apple-style-span" style="color: #e06666;">Serve!</span></b> Once the chicken is heated through and the curry has simmered for a good 20 minutes, remove the curry from the heat, garnish with some fresh basil & the crushed peanuts and serve over steamed brown jasmine rice.</li>
</ol><div>My wine choice for this dinner? A 2009 Hill Family Estates Sauvignon Blanc. The crisp fruity flavors go great with the spicy curry. </div><div><br />
</div><div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Bon Apetit!</div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com2tag:blogger.com,1999:blog-1455869685643749229.post-2133853147772237032011-01-29T11:57:00.000-08:002011-01-31T10:01:25.465-08:00Banana, Blueberry & Walnut Whole Wheat Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YBbdiGyApL17b-wYV7XrthhGr9wDz_7NieGkBOsr5AkedDe8JypxSUneGpKvRWvuk4m0OF9-3a8vPbH0N1Cw41kj82LQh-_MtTsRtA0Cb1jX7Q6m_vCngPPdtCGzyPoTx4uUsxQgAOdg/s1600/BananaBlueberryMuffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YBbdiGyApL17b-wYV7XrthhGr9wDz_7NieGkBOsr5AkedDe8JypxSUneGpKvRWvuk4m0OF9-3a8vPbH0N1Cw41kj82LQh-_MtTsRtA0Cb1jX7Q6m_vCngPPdtCGzyPoTx4uUsxQgAOdg/s400/BananaBlueberryMuffins.JPG" width="400" /></a></div><br />
Whoa, holy pink! Don't panic, you've reached the right blog, and I didn't spill any Pepto on my keyboard. I just figured, new year, new design. I was never in love with the blog template I had before. I was messing around this morning and came across this explosion of pink. It might be a bit much, but hey, I love pink, it's one of my favorite colors, and its my blog, so pink it is. At least for a while...<br />
<br />
But on to the point of this particular blog post- On the weekends I love to make breakfast. During the week it's all about oatmeal or maybe, if I wake up early enough, a scrambled egg. But come Saturday and Sunday I like to start the day in the kitchen, whipping up omelets or frittatas, pancakes or waffles. This morning it was cold & foggy, so getting the oven going seemed like a really good idea. I had some bananas that were pretty brown, and some leftover blueberries that I got at the produce stand earlier in the week, so I decided that some muffins would be good. Plus, there would be enough left over that I could send them out the door with my husband this coming week, so he could have a handy breakfast on the go.<br />
<br />
These muffins are sweetened with Maple Syrup and have a nice fiber kick since they are made with rolled oats & whole wheat flour. They are a snap to make too. The batter comes together in no time, and after 25 minutes in the oven you have fresh, delicious muffins ready to be enjoyed.<br />
<br />
<b><span class="Apple-style-span" style="color: #e06666;">Banana Blueberry & Walnut Whole Wheat Muffins</span></b><br />
3 to 4 cups of ripe bananas, mashed well<br />
1/2 cup maple syrup<br />
1/4 cup melted butter<br />
1/4 cup canola oil<br />
2 tsp vanilla<br />
1 tsp baking soda<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1 tsp cinnamon<br />
1/2 cup rolled oats<br />
1 egg<br />
2 cups whole wheat flour<br />
1 cup fresh blueberries<br />
1/2 cup walnut pieces<br />
<br />
<ol><li><span class="Apple-style-span" style="color: #e06666;"><b>Mix Wet Ingredients.</b></span> In a stand mixer, or in a large bowl with a hand mixer, Beat together the mashed bananas, the maple syrup, the melter butter, the oil & the vanilla for 2 minutes on medium speed. Add in the egg & continue mixing until the egg is well incorporated.</li>
<li><b><span class="Apple-style-span" style="color: #e06666;">Add in the Dry Ingredients.</span></b> With the mixer on low add in the baking soda, baking powder, salt & cinnamon. Mix for a minute or two until well incorporated. Add in the oats and keep mixing until well incorporated. Add in the flour, a cup at a time, until just blended in.</li>
<li><span class="Apple-style-span" style="color: #e06666;"><b>Fold in the Blueberries & Walnuts.</b></span> Gently fold the blueberries & walnuts into the batter. Be careful not to break the blueberries when you fold them in or you will end up with blue muffins. Once the batter is done, let it sit for about 20 minutes.</li>
<li><span class="Apple-style-span" style="color: #e06666;"><b>Bake the Muffins.</b></span> Line a muffin tray with paper cups and scoop the batter into the cups. Go ahead and fill the muffin cups up to the top. These muffins are pretty dense and won't rise very much. Bake the muffins on a middle rack in an oven that has been pre-heated to 350 degrees for 25 to 30 minutes, until a toothpick inserted into a muffin comes out clean.</li>
<li><b><span class="Apple-style-span" style="color: #e06666;">Serve!</span></b> These are awesome warm from the oven, but just as good at room temperature.</li>
</ol><div>Bon Apetit!</div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com2tag:blogger.com,1999:blog-1455869685643749229.post-78796488052921555942011-01-25T17:10:00.000-08:002011-01-25T17:10:13.055-08:00Steak Tacos with Onion-Tomato Jam<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gjh139IQiQZXlnUtYLAm9-cdqH23IY3Wt889_0lv_9MkPPujP9gYqicZMj-Dy_aN5DVBeqUqVFnoodhA-3MIh2IP6pp_AsjWQ0TsaUocVzEYTdpDcuA1LpwpcMvRSZV1VBlbBVdoxwX5/s1600/SteakTacos.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gjh139IQiQZXlnUtYLAm9-cdqH23IY3Wt889_0lv_9MkPPujP9gYqicZMj-Dy_aN5DVBeqUqVFnoodhA-3MIh2IP6pp_AsjWQ0TsaUocVzEYTdpDcuA1LpwpcMvRSZV1VBlbBVdoxwX5/s400/SteakTacos.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmmm, Tacos</td></tr>
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</div>I am a sucker for tacos. I love them, in all kinds of varieties. I love the traditional beef or chicken tacos I get from our local taqueria. I love the fancy tacos from the gourmet food trucks that pop up all over the Bay Area. Crispy tacos, soft tacos, corn tortilla, flour tortilla, vegetarian tacos, meat tacos, fish tacos, it doesn't matter, there is just something about food wrapped up in a handy shell that appeals to me. This weekend we were on a taco spree. Fish tacos for dinner Friday night and on Saturday we had lunch at the Oxbow Market in Napa- home of C-Casa Taqueria and their ridiculously delicious tacos. Pancho had a steak taco with caramelized onions & blue cheese crumbles. I had a Duck taco with Serrano Chilies. They were both amazing. One would think come Sunday we would be taco'd out, but no, tacos were exactly what we were craving. <br />
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With apologies to anyone who is in a cold climate right now, the weather here in the Bay Area has been fantastic (It's been in the mid to upper 60's for days, and sunny, really really sunny), which has made me want to pull the cover off the grill & fire it up. Pancho and I rarely eat red meat, so steak tacos are a treat- perfect for Sunday dinner. I had some tomatoes from the farmers market and a ton of onions, so ended up making these delicious steak tacos with onion-tomato jam.<br />
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I didn't get a chance to post the recipe Sunday night, but since it's Taco Tuesday, this recipe seems apropos! <br />
<span class="Apple-style-span" style="color: #b45f06;"><br />
</span><br />
<span class="Apple-style-span" style="color: #b45f06;">Steak Tacos with Onion-Tomato Jam</span><br />
<i><span class="Apple-style-span" style="color: #b45f06;">For the Chipotle sauce</span></i><br />
1/4 cup non-fat Greek yogurt<br />
1 1/2 tsp Chipotle powder<br />
1 tsp cumin powder<br />
1 1/2 tsp lime zest<br />
1 tbsp lime juice<br />
1 1/2 tsp cilantro<br />
pinch of salt<br />
<i><span class="Apple-style-span" style="color: #b45f06;">For the Jam</span></i><br />
1 large onion, sliced thin<br />
1 cup small grape tomatoes (or any kind of small sweet tomato)<br />
1/2 tbsp Olive Oil<br />
Salt & Pepper<br />
<i><span class="Apple-style-span" style="color: #b45f06;">For the Steak</span></i><br />
8 to 10 oz lean steak, (flank steak or tri-tip work great)<br />
1 tsp garlic powder<br />
Salt & Pepper<br />
Olive Oil<br />
<i><span class="Apple-style-span" style="color: #b45f06;">For the Tacos</span></i><br />
Soft Flour Tortillas<br />
Fresh Arugula<br />
1 avocado, diced<br />
Cotija Cheese<br />
<ol><li><span class="Apple-style-span" style="color: #b45f06;">Season the Steak.</span> Season both sides of the steak with some garlic powder, salt & pepper. Brush with a little olive oil and set aside. </li>
<li><span class="Apple-style-span" style="color: #b45f06;">Create the Onion Jam.</span> I use the term Jam loosely here, it's not really a jam, but because the onions & tomatoes cook down so much, they end up with a jam-like texture. Heat up some olive oil in a medium sized sauté pan over medium heat. Add in the sliced onions and cook over medium heat for at least 20 minutes or so, until the onions are very soft and starting to turn a deep golden color. Add in the whole grape tomatoes, season with some salt, and continue to cook over medium heat for another 10 to 15 minutes. The tomatoes will eventually burst open releasing their juices. When this happens, mash down the tomatoes and stir well with the caramelized onions and remove the heat</li>
<li><span class="Apple-style-span" style="color: #b45f06;">Create the Chipotle Sauce.</span> While the onions are cooking make the chipotle cream sauce. In a small dish combine the Greek yogurt, the lime zest, the cilantro, the juice from 1/2 a large lime, the cumin, the chipotle powder & some salt. Mix well. Feel free to add as much chipotle powder as you like. Pancho doesn't like things too spicy so I only add about a 1 tsp.</li>
<li><span class="Apple-style-span" style="color: #b45f06;">Grill the steak.</span> Get the grill super hot (about 400 F) and then grill the steak until it is medium rare, flipping once while grilling. How long you grill it depends on how thick the steak is and how well you like it done. We like ours fairly rare, and I had a 1 1/2" piece of meat, so I cooked it about 4 minutes a side. Once the steak is grilled to your liking, remove it from the heat and let it sit for at least 5 minutes. If the weather is not right for grilling you can cook the steak just as well using a cast-iron grill pan on your stove top. Once the steak has rested for a few minutes. Slice it into thin strips.</li>
<li><span class="Apple-style-span" style="color: #b45f06;">Assemble the Tacos.</span> Heat up the tortillas ( I like to throw mine on the grill for a minute after I remove the steak). Spread some of the onion-tomato mixture down the middle of the warmed tortilla. Add a layer of the sliced steak, top with the chipotle cream sauce and then crumble some cotija cheese over the top. Finally, add a couple pieces of diced avocado and a squirt of fresh lime juice. If you want to add some green to the tacos, a layer of arugula works well on top of the steak.</li>
<li><span class="Apple-style-span" style="color: #b45f06;">Serve!</span> I served my tacos with some simmered black beans on the side (recipe below). </li>
</ol><div><span class="Apple-style-span" style="color: #b45f06;"><b>Simmered Black Beans</b></span></div><div>Olive Oil</div><div>1 can black beans, rinsed & drained</div><div>1 can fire-roasted diced tomatoes</div><div>4 cloves of garlic, chopped</div><div>1/2 small onion, diced</div><div>1 tbsp cumin powder</div><div>1 small jalapeño, diced (optional)</div><div>Salt & Pepper</div><div><ol><li><span class="Apple-style-span" style="color: #b45f06;">Sauté the onions & garlic.</span> In a small pot sauté the onions in a little olive oil over medium heat until they begin to soften, about 4 or 5 minutes. Add in the garlic and continue to cook for another minute or so. Add in the cumin powder, some salt & some pepper & stir well. If you are adding jalapeno, toss it in now.</li>
<li><span class="Apple-style-span" style="color: #b45f06;">Add in the Beans & Tomatoes.</span> Add the drained beans and the can of the fire-roasted tomatoes (juice & all). Stir everything together well.</li>
<li><span class="Apple-style-span" style="color: #b45f06;">Cover & Simmer. </span> Cover the pot & simmer over medium low heat for 15 to 20 minutes. After 20 minutes, remove the lid & let simmer with the lid off for an additional 5 minutes. </li>
<li><span class="Apple-style-span" style="color: #b45f06;">Serve!</span> These make a great side dish for the tacos above, and are also good over rice as a main dish. When I make them as a main dish I like to add 1 green bell pepper, diced, as well. I just add the diced peppers in when I add the garlic.</li>
</ol><div>No wine with these babies!. Taco's must be eaten alongside cold Mexican Beer. Negra Modelo or Dos Equis Ambar are always a good choice.<br />
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Bon Apetit!</div></div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com1tag:blogger.com,1999:blog-1455869685643749229.post-30057439811804463512011-01-14T17:59:00.000-08:002011-01-14T17:59:35.172-08:00Vegetable Risotto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWbz7PBrikhC8CPoRfsHxUXOALVRkfiK3SubapyQs2OsORgx4gjI8m_q19UmvFTIe6g1SJ8T7BPsqHzojUehwSZ5moDI9qnjB85dHQ-lkRZbfoO03gNRHV4FBdfGUtpCxQ-GrytLdu4g_/s1600/VegetableRisotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWbz7PBrikhC8CPoRfsHxUXOALVRkfiK3SubapyQs2OsORgx4gjI8m_q19UmvFTIe6g1SJ8T7BPsqHzojUehwSZ5moDI9qnjB85dHQ-lkRZbfoO03gNRHV4FBdfGUtpCxQ-GrytLdu4g_/s400/VegetableRisotto.jpg" width="400" /></a></div><br />
Hello Blog, I've missed you! I thought about writing once or twice, but between being out of town from Christmas to New Years, and then getting going with 2011 at work, there wasn't time to cook, let alone write. It's seems as though it's taken me a while to get into the swing of 2011, but thankfully, it looks like I am finally cruising along in some semblance of a normal schedule. Time to get back to cooking, and blogging.<br />
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I love the smell of fresh starts in the air during the early part of January. Like many people, I am big on resolutions, although I don't necessarily call them resolutions. For me, the new year is just a chance to reset and re-invest in some personal goals I'd like to work on. I even made a vision board- images & words that will help remind me where I would like to be going this year. One big goal I've had for a while now- get my foot in the door of the wine industry, just might be realized next week. I have an interview at a winery here in Alameda for a part time job in their tasting room. I love my current job, and have no intention of leaving any time soon, but it will be nice to build some contacts in a new industry and explore what types of options might be available down the road. I've built my career on the philosophy that if you find something you are passionate about, the money will follow. It's worked so far, and hopefully getting my foot in the door at a winery will give me whole new road to go down some day. I'll keep you posted on how it turns out.<br />
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One of the other things I would like to work on in 2011 is eating less meat. It's a struggle in the Munoz house to come up with vegetarian dinners because my husband doesn't really believe it's dinner unless there is meat involved. I personally would have a pretty easy time going mostly vegetarian. In fact I was a vegetarian for a few years after college. So far, I have 2 vegetarian recipes he will eat, both involving black beans. For 2011 I plan on finding a lot more to add to his "approved" list. The trick is to come up with something that is ridiculously good & incredibly filling, so he doesn't miss the meat. Risotto was a good place to start. He loves it, and I figured if I sautéed some of his favorite veggies and tossed them in, he might just be ok with it. Luckily, it worked and this recipe has been approved by the husband. It's delicious, and hearty, yet still pretty easy on the waistline. Success on the first try!<br />
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<span class="Apple-style-span" style="color: #e69138;"><b>Vegetable Risotto</b></span><br />
<i><span class="Apple-style-span" style="color: #e69138;">For the veggies:</span></i><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 large yellow onion, sliced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 cloves of garlic, minced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 portabella mushroom caps, gills removed & chopped into 1" pieces</div>1 small yellow squash, quartered & then cut into 1/2" pieces<br />
1 small white zucchini, quartered & then cut into 1/2" pieces<br />
1 small regular zucchini, quartered & then cute into 1/2" pieces<br />
3/4 cup small grape tomatoes, sliced in half<br />
Olive Oil<br />
Salt & pepper<br />
2 tsp Oregano<br />
1/2 tsp Hot Pepper Flakes<br />
1/4 cup white wine vinegar<br />
<br />
<i><span class="Apple-style-span" style="color: #e69138;">For the risotto:</span></i><br />
Olive Oil<br />
1 shallot, finely diced<br />
3 cloves of garlic, minced<br />
1 cup arborio rice<br />
1 cup dry white wine (like chardonnay)<br />
4 to 5 cups chicken broth<br />
1/2 cup fresh grated parmesan cheese<br />
Salt & pepper<br />
<br />
<ol><li><span class="Apple-style-span" style="color: #e69138;"><b>Heat up the chicken broth.</b></span> Put the chicken broth in a small pot and heat until it is just barely simmering. Keep the broth just barely simmering while you are making the risotto. </li>
<li><span class="Apple-style-span" style="color: #e69138;"><b>Start the Risotto.</b></span> In a medium sized deep-sided pot heat up some olive oil over medium heat. Add in the shallots and cook for about 3 or 4 minutes, until they are just starting to soften. Add in the garlic and cook for another minute. Add in the rice and stir for another minute or two.</li>
<li><b><span class="Apple-style-span" style="color: #e69138;">Slowly add Liquid to the Rice.</span></b> Pour the cup of wine into the rice pot. Stir occasionally until all the wine has been absorbed. Once the wine has been absorbed, start adding the chicken broth, a half-cup at a time, stirring occasionally and making sure all the liquid has been absorbed before you add more. </li>
<li><span class="Apple-style-span" style="color: #e69138;"><b>Saute the Veggies.</b></span> While the risotto is cooking, heat up some olive oil over medium heat in a large sauté pan. Add in the onions & cook for a few minutes, add in the garlic, cook for another minute, then add the mushrooms & zucchini's. Season with salt, pepper, oregano & the hot pepper flakes. Continue cooking over medium heat until the zucchini is cooked through and starting to soften, about 10 minutes. Add in the tomatoes and cook for another 2 minutes, then add the white wine vinegar and stir. Let cook one more minute and then remove from heat.</li>
<li><span class="Apple-style-span" style="color: #e69138;"><b>Finish the Risotto.</b></span> It should take about 20 to 25 minutes for the risotto to finish. You'll know it is done when the risotto gets creamy looking and the grains are soft but still just a little firm when you bite one (al dente). When it's reached that point, turn off the heat and stir in the Parmesan cheese. Season with salt & pepper and then stir in the sautéed veggies.</li>
<li><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;"><span class="Apple-style-span" style="color: #e69138;"><b>Serve! </b></span><span class="Apple-style-span" style="color: #6d6d6d;"> Serve the risotto immediately, preferably with some delicious wine. We drank a 2009 St Francis Chardonnay with ours.</span></span></span></li>
</ol><div><span class="Apple-style-span" style="color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Bon Appetit!</span></span></div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com2tag:blogger.com,1999:blog-1455869685643749229.post-54684397577776139212010-12-24T12:38:00.000-08:002010-12-24T12:38:38.240-08:00Christmas Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtX5t9s52NfII4W7gkdbhB4FPwYKw1GueRfODQ8BBEX8qruGJiYcufID06sIRSXPbZstlzgtWXKkHbXyfr7sUxAvnw7edIzxfSzEZjgn2iyjhiBfBmjuH7kvjp27CmduXZgMBxwJGbU2H/s1600/ChristmasCookies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtX5t9s52NfII4W7gkdbhB4FPwYKw1GueRfODQ8BBEX8qruGJiYcufID06sIRSXPbZstlzgtWXKkHbXyfr7sUxAvnw7edIzxfSzEZjgn2iyjhiBfBmjuH7kvjp27CmduXZgMBxwJGbU2H/s400/ChristmasCookies.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="color: #cc0000; font-size: small;">Merry Christmas from the Munoz's!</span></b></td></tr>
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</div><div class="separator" style="clear: both; text-align: left;">Well, the big day is just about here. If you haven't finished your wrapping, or even your shopping, the clock it is a ticking... loudly! I finished the last of my shopping yesterday afternoon, which is actually fairly late for me. I usually like to be done a week or so in advance, but I decided to pick up some things from wine country at the last minute, so I made an impromptu trip up to Napa yesterday morning. I stopped at Starbucks to get a Gingerbread Latte before I got on the freeway, tuned the radio to the Christmas music station and sailed up there in record time. I was in and out of my destination in 5 minutes and I hit the road back home within an hour of originally leaving my house. Not Bad! Then the traffic grinch decided that I was too full of Christmas good cheer and sent me 3 hours of traffic to wade through on my way home. Bah Humbug!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Thankfully, once I eventually made it home to my house, which is all dressed up in it's holiday finest, my Christmas spirit returned pretty quickly. Time to being on Christmas- The presents are bought, the gifts are wrapped and my holiday baking is done!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I was a baking machine this year. I tried 4 new cookie recipes, in addition to my Chocolate Chip & Cherry Cookies, which I make regularly. It was a non-stop parade of goodies coming out of my tiny oven, all made in my tiny kitchen. Normally I don't mind having a small kitchen, with only about 4 sq feet of counter space, but this year, wow I really could have used a little more room. There were cooling racks on every flat surface, and containers of cookies stacked everywhere. I found all 4 new recipes on <a href="http://www.epicurious.com/">Epicurious.com</a> and three out of the four were awesome. The mini New York style Black & White's were a lot of work to make, and nothing to write home about after all that work. They will be scratched off the list for future baking. The biscotti, toffee bars & chocolate peppermint crinkles were great though, and will be back next year for sure. The links to the recipes are below, along with the recipe for my Dark Chocolate & Cherry Chunk cookies. These are your basic chocolate chip cookies, but use dark chocolate chips & dried cherries instead of the regular semi-sweet chips & walnuts. Yum!</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #6aa84f;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #6aa84f;"><span class="Apple-style-span" style="background-color: white;"><a href="http://www.epicurious.com/recipes/food/views/Chocolate-Chip-and-Peppermint-Crunch-Crackles-107523">Chocolate Chip & Peppermint Crinkles</a></span><span style="background-color: #38761d;"><a href="http://www.epicurious.com/recipes/food/views/Chocolate-Chip-and-Peppermint-Crunch-Crackles-107523"></a></span><a href="http://www.epicurious.com/recipes/food/views/Chocolate-Chip-and-Peppermint-Crunch-Crackles-107523"></a></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="background-color: white;"><a href="http://www.epicurious.com/recipes/food/views/Toffee-Squares-362389"><span class="Apple-style-span" style="color: #6aa84f;">Toffee Bars</span></a></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="background-color: white;"><a href="http://www.epicurious.com/recipes/food/views/Cranberry-Pistachio-Biscotti-350894"><span class="Apple-style-span" style="color: #6aa84f;">Cranberry & Pistachio Biscotti</span></a></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="background-color: white;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #38761d;">Dark Chocolate & Cherry Chunk Cookies</span></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #cc0000;">1 Cup (2 sticks) of butter, softened</span></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #cc0000;">3/4 cup packed brown sugar</span></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #cc0000;">3/4 cup granulated sugar</span></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #cc0000;">2 eggs</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #cc0000;">1 1/2 tsp vanilla</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #cc0000;">1 tsp salt</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #cc0000;">1 tsp baking soda</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #cc0000;">2 1/4 cups all purpose flour</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #cc0000;">1 6 oz bag of dried cherries</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #cc0000;">1 12 oz bag of Ghiradelli 60% cacao bittersweet chocolate chips</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #cc0000;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: left;"></div><ol><li><span class="Apple-style-span" style="color: #cc0000; font-weight: bold;">Beat Butter & Sugars. </span><span class="Apple-style-span" style="color: #38761d;">Preheat the oven to 350 deg. In a stand mixer beat the butter on medium-high until it's soft & fluffy, about 2 minutes. Add in both sugars and continue to beat for another 5 minutes.</span></li>
<li><span class="Apple-style-span" style="color: #cc0000; font-weight: bold;">Add in the Eggs & Vanilla. </span><span class="Apple-style-span" style="color: #38761d;">Add the eggs in, one at a time, beating the batter until the egg is well incorporated before adding in the next one. Beat in the vanilla.</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"><b>Add the Dry Ingredients. </b></span><span class="Apple-style-span" style="color: #38761d;">Turn the mixer down to low and add in the salt & baking soda. Then add in the flour, a cup at a time. Make sure the flour is all incorporated before you add in more.</span></li>
<li><b><span class="Apple-style-span" style="color: #cc0000;">Add the Chips & Cherries.</span></b><span class="Apple-style-span" style="color: #38761d;"> Once the dough is well mixed, add in the chips & cherries and stir for a minute or so, until they are well mixed in to the batter.</span></li>
<li><span class="Apple-style-span" style="color: #cc0000;"><b>Bake.</b></span><span class="Apple-style-span" style="color: #38761d;"> Drop the dough by the tablespoonful onto a cookie sheet lined with parchment paper and bake for about 9 minutes.</span></li>
<li><span class="Apple-style-span" style="color: #cc0000; font-weight: bold;">Enjoy! </span><span class="Apple-style-span" style="color: #38761d;">Let the cookies cool on a wire rack for a few minutes. They go great with a glass of cold milk!</span></li>
</ol><br />
<div class="separator" style="clear: both; text-align: left;">I hope everyone has a very Merry Christmas and a Happy 2011! I am heading home to New Jersey for the holidays, so there will be nothing cooking at the Munoz's for the next week or so.</div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com1tag:blogger.com,1999:blog-1455869685643749229.post-27688210846283610092010-12-20T21:33:00.000-08:002010-12-20T21:33:20.077-08:00Split Pea Soup with Kale & Andouille Sausage<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDA6c3yXjBIZtZDmkYbFSzcaoTXezMH-54b5PweGYuC8EqKz-GfMfS_sU10-jpld6liLPVzge5k4gtHDagzSHhPku0mJbzJOpRXTXCps7bXA6zPTwB2PwwB10yjHEV7U5lHvXQkNmFQz6m/s1600/SplitPeaSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDA6c3yXjBIZtZDmkYbFSzcaoTXezMH-54b5PweGYuC8EqKz-GfMfS_sU10-jpld6liLPVzge5k4gtHDagzSHhPku0mJbzJOpRXTXCps7bXA6zPTwB2PwwB10yjHEV7U5lHvXQkNmFQz6m/s400/SplitPeaSoup.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>If you've been following this blog since it's start, a mere month or two ago, you are probably starting to notice that we like soup in this house, a lot. When the weather turns cold and the winter rain starts here in the Bay Area, soup becomes a weekly staple in our house. Actually, we eat quite a bit of it in the spring, summer and fall too. There is just something about a bowl of delicious soup that makes you feel good. Cold soup, hot soup, it doesn't matter, soup is just plain good for the soul. Pancho and I are avid Top Chef fans, and we've noticed that anytime someone makes a soup, they almost always end up winning that challenge. So it's not just us, it appears that every one goes nuts for a good soup.<br />
<br />
Tomato soup has always been my favorite. Throw a grilled cheese sandwich on the side and I am instantly transported back to the winter weekends of my childhood, when after a morning spent playing in the snow my mom would make us grilled cheese & tomato soup before sending us back out to enjoy the winter wonderland that is New Jersey in winter. It was awesome then, and still one of my favorite weekend lunches, even though there is no snow to be found where I now live in California. I make a killer roasted tomato & red pepper soup that has reigned supreme at the top of my favorite soup list for quite a while, that is until this past fall, when I came across a little split pea soup recipe in Bon Appetit. <br />
<br />
I've always liked split pea soup, and this recipe seemed simple enough, so I figured I would try it out. There weren't many ingredients, it took like 30 minutes to make, and the recipe was so straight-forward I didn't really tweak it at all. When it was done, it smelled pretty darn good, and looked delicious. My husband and I sat down with a bowl of it for dinner and... it was fantastic. So, so good. My roasted tomato soup was dethroned, I had a new favorite. Since discovering it in early fall I've probably made it a half dozen times and Pancho and I are still in love with it. It's got kale & andouille sausage in it, 2 twists on the traditional recipe which give this soup great flavor and texture. I've started keeping dried split peas in the house at all times, along with Aidell's Andouille Sausage in the freezer, so that I can make this soup at a moments notice. Luckily we eat a lot of greens around here too, so I always seem to have some kale or mustard greens in the fridge. That's basically it for ingredients- split peas, andouille sausage, kale & chicken broth. So simple to make, really inexpensive, and crazy delicious. The judges on Top Chef are right, a delicious soup is a winner!<br />
<br />
<b><span class="Apple-style-span" style="color: #e69138;">Split Pea Soup with Kale & Andouille Sausage</span></b><br />
1 16-ounce bag dried green split peas<br />
1 package Aidell's Andouille Sausage<br />
8 cups (or more) chicken broth<br />
5 bay leaves<br />
4 to 5 cups chopped kale (chopped into thin strips)<br />
Salt & Pepper<br />
<br />
<ol><li><span class="Apple-style-span" style="color: #e69138;">Cook the Split Peas with the Sausage.</span> Combine the split peas, the whole sausage links, 8 cups of chicken broth, and the bay leaves in a large heavy pot. Bring to a boil over medium-high heat, stirring often. Cover, reduce heat to low, and simmer until the peas are tender, 30 to 35 minutes.</li>
<li><span class="Apple-style-span" style="color: #e69138;">Take out the Sausage & Cut Up.</span> Once the peas are done, remove the sausage links from the soup and place on a cutting board. Careful, they will be very hot. Cut the links lengthwise in half, then crosswise into 1/4-inch-thick half-rounds.</li>
<li><span class="Apple-style-span" style="color: #e69138;">Puree the Soup.</span> Remove the Bay Leaves from the soup and puree using an immersion blender. <i>If you don't have an immersion blender you can use a regular blender. Puree the soup one cup at a time in your blender, and then return the pureed soup to the original pot.</i></li>
<li><span class="Apple-style-span" style="color: #e69138;">Add the Sausage and Greens.</span> Add the sliced sausage half-rounds back in to the soup pot and then add in the thinly sliced greens. If the soup is really thick you can add more broth to thin it out to the consistency you like. Simmer the soup until the greens soften, 3 to 4 minutes. Season with a little salt and pepper.</li>
<li><span class="Apple-style-span" style="color: #e69138;">Serve!</span> Serve pipping hot with some thick crusty bread or with some croutons sprinkled on top. Prepare for people to want seconds, it's crazy delicious.</li>
</ol><div>Epicurious.com is home to the <a href="http://www.epicurious.com/recipes/food/views/Split-Pea-Soup-with-Smoked-Sausage-and-Greens-360533">Original Recipe</a>. it is recopied here, almost exactly. There are only two things I do differently- I take out the Bay Leaves before I puree the soup and rather than using a traditional blender to puree it, I just use my immersion blender right in the soup pot. Much faster & easier than transferring to a blender and then returning the soup to the original pot, and less clean-up afterwards. I've mentioned it before, but if you don't have an immersion blender, put one on your list for Santa this year. It's one of the kitchen tools I just couldn't live without.</div><div><br />
</div><div>Bon Appetit!</div><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><br />
</span>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com0tag:blogger.com,1999:blog-1455869685643749229.post-46226332721520710222010-12-19T21:50:00.000-08:002010-12-20T12:36:10.842-08:00Turkey Sausage & Kale Stuffed Shells<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimiUYnVgo598BW_3HYsl3o47-xz-_6YsTej4HWblpiaC3ofGTwnPEr6lvdCgLowuwaJu0os0TP5f0jHIC2HSHa6NMj-Zk1utG2ESIhFzp3a7rlbWDMykSWrV9OC26id44Z3gyQyHAZ8UIF/s1600/StuffedShells.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimiUYnVgo598BW_3HYsl3o47-xz-_6YsTej4HWblpiaC3ofGTwnPEr6lvdCgLowuwaJu0os0TP5f0jHIC2HSHa6NMj-Zk1utG2ESIhFzp3a7rlbWDMykSWrV9OC26id44Z3gyQyHAZ8UIF/s400/StuffedShells.JPG" width="400" /></a></div><br />
It's been a rainy rainy weekend here in Northern California but despite the weather, we had a fantastic weekend. A lazy Saturday morning and afternoon at home, a holiday party Saturday night with great friends, an early morning matinee to see Tron, Legacy in 3-D this morning, and then a stop at the local outdoor mall to finish up the Christmas shopping this afternoon. We got caught out in the rain at the outdoor mall, so by the time we got home, around 2pm, we were soaked and pretty chilled. A roaring fire in the fireplace was definitely in order, and for dinner, comfort food was definitely going to be on the menu.<br />
<br />
For me, Italian casseroles are the epitome of comfort food. Lasagne, Baked Ziti, Stuffed Shells, these are the dishes I grew up eating and when I crave comfort food, these dishes are what I want. Stuffed Shells are probably my favorite of all. The traditional version is stuffed with cheese, and more cheese. I fill mine with veggies and spicy turkey sausage, and just a little cheese. Whole Wheat pasta shells and a quick home-made spicy tomato sauce finish the dish. Just as delicious as the original, but a little less guilt inducing on the nutritional scale. I like to use kale for the stuffing, but spinach works too and I use reduced fat ricotta and mozzarella cheese to help keep the dish on the lighter side.<br />
<br />
<span class="Apple-style-span" style="color: #e69138;"><b>Turkey Sausage & Kale Stuffed Shells</b></span><br />
Olive Oil<br />
1 pkg Spicy Turkey Sausage<br />
1/2 red onion, diced<br />
2 cloves garlic, minced<br />
1 large portabella mushroom cap, diced into small pieces<br />
1 bunch of kale, roughly chopped<br />
Salt & Pepper<br />
1 15oz container Ricotta Cheese<br />
1 & 1/2 cups grated mozzarella<br />
1 box jumbo shells<br />
<br />
Tomato Sauce<br />
Olive Oil<br />
7-8 cloves of garlic, minced<br />
1/2 red onion, finely diced\<br />
Salt & Pepper<br />
1 to 2 Tbsps dried oregano<br />
1tsp red pepper flakes<br />
2 or 3 bay leaves<br />
1 cup red wine (Any dry red will work, Cabernet is a good choice)<br />
1 28oz can of crushed tomatoes<br />
1 15oz can tomato sauce<br />
Fresh Basil, finely chopped<br />
<br />
<ol><li><span class="Apple-style-span" style="color: #e69138;">Make the Sauce.</span> In a large saucepan sauté the onions in a little olive oil over medium heat for about 5 minutes. Add in the garlic and continue to cook for another minute. Season with salt & pepper, then add the oregano, bay leaves and hot pepper flakes. Stir for a minute or two, turn the heat up to high and add in the red wine. Continue cooking over high heat until the wine has been reduced by about two-thirds. Turn the heat down to medium-low, add in the crushed tomatoes and tomato sauce, and let sauce simmer, covered, while you make the filling and cook the noodles.</li>
<li><span class="Apple-style-span" style="color: #e69138;">Cook the Turkey Sausage.</span> If the turkey sausage came in links, remove the casings and cook the sausage in a large skillet over medium high heat. Once the sausage is browned, drain the sausage and set aside.</li>
<li><span class="Apple-style-span" style="color: #e69138;">Cook the Veggies.</span> Wipe the excess grease out of the skillet the sausage was cooked in, add a little olive oil, and cook the onions over medium heat for a few minutes. Add in the minced garlic and mushrooms, season with some salt & pepper and continue to cook until mushrooms and onions have softened. Add in the kale and continue to cook over medium low heat until the kale has cooked down, stirring occasionally. Once the kale has cooked down , remove the veggie mixture from the heat and transfer them to a large mixing bowl. Let cool.</li>
<li><span class="Apple-style-span" style="color: #e69138;">Cook the Pasta.</span> Cook an entire box of jumbo shells according to the package directions. I like to use whole wheat shells, but regular ones work just as well. Once they are done, transfer to a colander and run under cold water to prevent them from sticking together. Drain the shells really well.</li>
<li><span class="Apple-style-span" style="color: #e69138;">Make the Filling.</span> Once the kale, onion & mushroom mixture has cooled, add in the browned sausage, the container of ricotta cheese and a cup of shredded mozzarella. Stir well.</li>
<li><span class="Apple-style-span" style="color: #e69138;">Stuff the shells.</span> Stuff each cooked pasta shell with a couple tablespoons of the kale & sausage mixture. </li>
<li><span class="Apple-style-span" style="color: #e69138;">Finish the sauce and build the casserole.</span> Preheat the oven to 350 F. Remove the lid from the tomato sauce and stir in the basil. Remove the sauce from the heat. Cover the bottom of a 9 x 13 casserole dish with some of the sauce and then fill the dish with the a single layer of the stuffed shells. One box of shells should fill one 9 x 13 casserole dish. Pour additional sauce over the top of the shells. Sprinkle 1/2 cup of grated mozzarella cheese over the top and then bake the casserole for about 35 to 40 minutes.</li>
<li><span class="Apple-style-span" style="color: #e69138;">Serve!</span> <span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">When the casserole is done, take it out of the oven and let it sit for about 5 minutes, then serve the shells with the remaining tomato sauce on the side.</span></span></li>
</ol><div><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="line-height: normal;">Bon Appetit!</span></span></div><div><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="line-height: normal;"><br />
</span></span></div><div>Oh, and if you are wondering what we thought of Tron, Legacy, well, it was Awesome. With a Capital A. We loved it. Amazing to look at, and a pretty good story for a SciFi movie. It's certainly not an Academy Award contender, but, it is a great sci-fi adventure that sucks you in to it's world for 2 hours, and well worth the extra bucks to see it in 3-D.</div><div><br />
</div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com0tag:blogger.com,1999:blog-1455869685643749229.post-56637011059557753352010-12-14T19:51:00.000-08:002010-12-14T19:51:32.373-08:00Spicy Black Bean Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6aGTnE7-SZCiUfpvYefH1fpeTHFzFMbsom1uO17ZQubrwRh9ocAQJQGN_3mwGkyxH-ezDUKE7sOJ6FS7In75n-eqBEhr7h88R6zkVimaHKkGwSQkVE3rci0xtaRok0B5rFN1tVl859wB/s1600/BlackBeanSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6aGTnE7-SZCiUfpvYefH1fpeTHFzFMbsom1uO17ZQubrwRh9ocAQJQGN_3mwGkyxH-ezDUKE7sOJ6FS7In75n-eqBEhr7h88R6zkVimaHKkGwSQkVE3rci0xtaRok0B5rFN1tVl859wB/s400/BlackBeanSoup.jpg" width="400" /></a></div>I studied Equine Science in College, which was basically a way for me to hang out in a barn and still go to school. I grew up riding horses, and being a horse nut, so when I found out there were actual programs at real universities devoted to the 4 legged creatures I was obsessed with, it sounded like a dream come true. What I didn't learn until I got there was that the Equine Science program, at least at Colorado State University where I ended up going to school (Go Rams!), was part of a larger Agriculture Department, and, that I would be required to take several "meat science" classes, in addition to all the horse related stuff.<br />
<br />
Meat Science classes were not something I had signed up for. To this day I wish I couldn't look into a field of cattle and name the breed I am looking at, and I really wish I couldn't tell you how to slaughter those same steers. I wish I didn't know how to "estimate" the degree of marbling and amount of back fat on a cute little lamb, and what that lamb looks like underneath it's fluffy coat & skin. I would pay good money, no, GREAT money, to forget the smell of a large working pig farm. I have serious issues with factory farmed poultry- Poultry Science may have been the most disturbing class I ever took, and I took some disturbing classes, including one called Live Animal & Carcass Evaluation, or, "Alive & Dead" as we affectionately called it. That class didn't even come close to Poultry Science. For years after I finished with school I was a vegetarian. <br />
<br />
The lure of the humble burger eventually pulled me back into the meat-eating world, there really is nothing quite like a big, juicy, hot off the grill cheeseburger. I think it might qualify as my favorite food. I eventually made my peace with what I know about the meat industry, and now I make consumer choices I can live with- about where I buy my meat and from whom. I share all this with you because while I am still quite content to eat vegetarian meals on a very regular basis my husband is not. I am always trying to find meat-free options that he will like and will satisfy my conscience. I know I've mentioned it before, but he thinks dinner without some sort of cooked animal is just not dinner. I once tried to pass off a portabella mushroom as a "burger". After just one bite the gig was up and he wanted to know where the burger was.<br />
<br />
I have found one thing that he will eat for dinner without caring that there are no animals involved- Spicy Black Bean Soup. It's one of the most simple soups to make, it's rich & delicious, and incredibly healthy, plus meat free. Since it was raining off and on all day today, a hearty soup was the perfect choice for dinner. I chopped up some avocado, along with a little swirl of non-fat greek yogurt to top it off and had a yummy vegetarian dinner that even my carnivorous husband loved.<br />
<br />
<span class="Apple-style-span" style="color: #e69138;"><b>Spicy Black Bean Soup</b></span><br />
Olive Oil<br />
2 15oz cans black beans (undrained)<br />
1 10oz can diced tomatoes with chilies (like Ro-Tel)<br />
1 red pepper, diced<br />
1 green pepper, diced<br />
1 onion, diced<br />
7 to 8 cloves of garlic, minced<br />
1 to 2 Tbsps cumin<br />
1 to 2 tsp chipotle powder<br />
1 1/2 cups chicken broth<br />
1 avocado, cut into chunks<br />
Greek Yogurt or Sour Cream<br />
<br />
<ol><li><span class="Apple-style-span" style="color: #e69138;"><b>Saute the Veggies.</b></span> Heat up some olive oil over medium heat in a large, heavy bottom pot. Add in the onions and cook for about 5 minutes. Add in the garlic and cook for another minute. Add the green & red peppers, season with salt & pepper and continue to cook until the veggies have all softened, about 5 to 10 minutes.</li>
<li><span class="Apple-style-span" style="color: #e69138;"><b>Add the Beans, Tomatoes and Spices. </b></span> Add the 2 cans of black beans and the can of diced tomatoes with chilies to the soup pot. Add the cumin & chipotle powder. We really like the flavor of cumin, so I tend to add a lot of that. We like the soup medium spicy, so I generally add only about a tsp of chipotle powder.</li>
<li><b><span class="Apple-style-span" style="color: #e69138;">Add the Chicken Broth and Puree.</span></b> Add a cup of the chicken broth and let the soup simmer, covered, over medium low heat for about 15 minutes. Remove the pot from the heat and using an immersion blender puree the soup until smooth. If you don't have an immersion blender, well. just get one, they are the best. But seriously, if you don't have an immersion blender you can puree the soup in a food processor or regular blender, it's just much faster and easier to do it right in the soup pot with an immersion blender. Add up to an additional 1/2 cup of chicken broth, if desired, to thin out the soup after it's been pureed.</li>
<li><b><span class="Apple-style-span" style="color: #e69138;">Serve!</span></b> I chop up a fresh avocado to serve in the soup, and add a dollop of fat-free greek yogurt, which is my standard substitution for sour cream. For a Latin twist on Grill Cheese & Tomato Soup, serve the Black Bean Soup with a cheese quesadilla on the side! </li>
</ol>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com0tag:blogger.com,1999:blog-1455869685643749229.post-77476632348314234612010-12-06T21:17:00.000-08:002010-12-06T21:26:18.957-08:00Grilled Pork Chops with Burst Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnr3jwW_-eeDvx7bZijbBYQGFVeXmLsrjF0eIsu6mNpDgUNt9TTvAhvTj5yuN6U9hnnyOIxOmk1X_eEFM6sk005hDBbIsZyLKMrEV4nxcXHXj2_8CGKxYYycBrG4ZvOQJ8ceOKmE9YCNA/s1600/PorkWithBurstTomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnr3jwW_-eeDvx7bZijbBYQGFVeXmLsrjF0eIsu6mNpDgUNt9TTvAhvTj5yuN6U9hnnyOIxOmk1X_eEFM6sk005hDBbIsZyLKMrEV4nxcXHXj2_8CGKxYYycBrG4ZvOQJ8ceOKmE9YCNA/s400/PorkWithBurstTomatoes.jpg" width="400" /></a></div><div><br />
</div>It turns out keeping up with a blog is no easy task, especially during the holiday season. My original goal was to update the site about twice a week, and I was doing an OK job up until Thanksgiving, but since then I haven't had a chance to add anything. But, Thanksgiving is over, the house is decorated for Christmas and Hanukkah (We are an interfaith household), my holiday shopping is mostly done and work has slowed down to a manageable pace. Time to get back to writing & cooking!<br />
<div><br />
</div><div>I hope everyone had a good Thanksgiving. We had a fantastic 4 days. Spent Turkey day with our family and spent the day after Thanksgiving with our good friends, creating what I hope is a new, long standing tradition- the Leftover Feast. We all packed up the leftovers from our respective Thanksgiving dinners, carted them over to our friend Julie's house and heated everything up for a repeat of the big meal- this time with the family that gets made from your group of close friends. It was an awesome night, lots of laughs & wine, a few games of some friendly poker and delicious food. Plus, it was a great way to use up a good portion of the Thanksgiving leftovers. I ended up with just enough leftover turkey to make nachos one night for a quick dinner. The weekend after Thanksgiving we headed down to Paso Robles to see some more friends and explore the wine country down there. It was 4 days of good friends, good food & good wine. It doesn't get much better than that. </div><div><br />
</div><div>This was our first visit to the Paso Robles wine country and we didn't know quite what to expect. Turns out they make some absolutely delicious wine down there. Mostly all reds, and mostly of the Rhone varietals. No big California Cabernets, not a Pinot Noir to be found, but some of the best Syrahs and GSM's (Grenache, Syrah & Mourvédre) we have had in a while. We ended up picking up quite a few bottles to add to our collection.</div><div><br />
</div><div>Tonight seemed like a good night to open one of those new bottles, so I needed to make something that would go well with a Syrah, and was quick to make. I had some thin cut pork chops in the fridge and some cherry tomatoes, add in some broccoli for a veggie side and dinner was set. I've been making this pork dish for quite a while and it's always a favorite, plus, it's pretty cheap to make & takes literally no time to make. You just throw the pork chops on the grill and while they are cooking you sauté some shallots & cherry tomatoes until the tomatoes burst & release their juices. Then add a dash of balsamic vinegar to the tomatoes and onions and you've got a delicious topping for the pork chops. You can use whatever type of Pork Chop you like- bone in, boneless, thin cut or thick cut it really doesn't matter. The tomatoes work well with any variety of chop.</div><div><br />
</div><div><b><span class="Apple-style-span" style="color: #b45f06;">Grilled Pork Chops with Burst Tomatoes</span></b></div><div>2 to 4 Pork Chops</div><div>Olive Oil</div><div>Salt & Pepper</div><div>1 pint size container small sweet tomatoes, washed clean but left whole</div><div>1 large shallot, halved & then sliced</div><div>2 cloves of garlic, minced</div><div>1 Tbsp Balsamic Vinegar</div><div><ol><li><span class="Apple-style-span" style="color: #b45f06;"><b>Prepare and Grill the Pork Chops.</b> </span> Season the pork chops on both sides with Salt & Pepper and brush with a little olive oil. Heat your grill, or grill pan, up to medium high and grill the chops until cooked through. We like ours medium, about 6 minutes a side.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Sauté the Onions & Tomatoes. </span></b> While the pork chops are on the grill, cook the shallots in a little bit of olive oil, in a medium sized sauté pan over medium heat, until just starting to soften, about 5 minutes. Add in the garlic and cook for another minute. Add in the tomatoes, season with salt & pepper and cook over medium high heat until the tomatoes start to burst. Add in the balsamic vinegar and stir for a minute or so then remove from heat.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Serve!</span></b> Place a grilled pork chop on a plate and put a couple spoonfuls of the tomato & shallot mixture over the chop. Tonight I served some roasted broccoli on the side. And the wine? We opened a 2006 Linne Calodo Sandbagger, it was delicious!</li>
</ol><div>Bon Appetit!</div></div><div><br />
</div><div><br />
</div><div><br />
<div><br />
</div></div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com1tag:blogger.com,1999:blog-1455869685643749229.post-19079193013049450692010-11-24T21:57:00.000-08:002010-11-24T21:57:46.100-08:00Triple Layer Chocolate Cake with Raspberry Filling & Chocolate Ganache Frosting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0X2V-5V9FA-axGkqmqOdNFABsz4OE1J229v4_PlHf1Uhb5S8PFE1rq813IABW0dnOBh0dcoi1I27YRYa6xhBO9ELYyrAnmwmqvXEZ1_nvPsJiQkl7MpB6LTOoHixhfw9sPev5Iq0esdHo/s1600/ChocolateCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0X2V-5V9FA-axGkqmqOdNFABsz4OE1J229v4_PlHf1Uhb5S8PFE1rq813IABW0dnOBh0dcoi1I27YRYa6xhBO9ELYyrAnmwmqvXEZ1_nvPsJiQkl7MpB6LTOoHixhfw9sPev5Iq0esdHo/s400/ChocolateCake.jpg" width="400" /></a></div>I know what you are thinking- Isn't tomorrow Thanksgiving? Shouldn't this post be about turkey, or mashed potatoes, or stuffing or even pumpkin pie? Well, it's not. It's about Chocolate Cake. Awesome chocolate cake. Dense, rich, chocolaty deliciously awesome chocolate cake. Truly awesome chocolate cake. Did I mention awesome? Cause it is, for sure. In my Husband's family Thanksgiving isn't just about Thanksgiving, it's also about Birthday's. His two brothers and sister are actually triplets, and their birthday is the same week as Thanksgiving, so Turkey Day is a good day to celebrate, since the whole family has a chance to be together. I offered to make the birthday cake for tomorrow, so tonight, instead of sharing a traditional Thanksgiving recipe, I'm sharing my Chocolate Cake. I found this recipe online at <a href="http://www.epicurious.com/"><span class="Apple-style-span" style="color: blue;">Epicurious.com</span></a> a few years ago and it's become my go-to cake for birthdays, holidays, any special occasion. It's not very sweet, in fact all the coffee and semi-sweet chocolate gives it a rich dark chocolate flavor and as you might have guessed, I think it's awesome.<br />
<div><br />
</div><div>I've made a few tweaks to the <a href="http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275"><span class="Apple-style-span" style="color: blue;">original version</span></a>. My version is a triple layer cake and has a raspberry filling between the cake layers. I also finish the cake off with a ring of fresh raspberries around the top and the base (which quite nicely disguises my amateur cake decorating skills). But the basic cake recipe is almost the same as the original. Chocolate lovers rejoice- this is quite possibly the best chocolate cake ever. And if you don't like chocolate? Stay far far away.</div><div><span class="Apple-style-span" style="color: #b45f06;"><br />
</span></div><div><b><span class="Apple-style-span" style="color: #b45f06;">Triple Layer Chocolate Cake with Raspberry Filling & Chocolate Ganache Frosting</span></b></div><div>3 9" round cake pans<br />
waxed paper<br />
baking spray with flour</div>Fresh Raspberries<br />
<div><span class="Apple-style-span" style="color: #b45f06;">For the cake:</span></div><div><b></b>3 ounces of good quality semisweet chocolate </div><div>1 1/2 cups hot brewed coffee</div><div>3 cups sugar</div><div>2 1/2 cups all-purpose flour (do not use cake flour)</div><div>1 1/2 cups good quality unsweetened cocoa powder (not the Dutch process kind)</div><div>2 teaspoons baking soda</div><div>1 teaspoon baking powder</div><div>1 1/4 teaspoons salt</div><div>3 large eggs</div><div>3/4 cup canola oil (or whatever vegetable oil you have handy)</div><div>1 1/2 cups well-shaken low fat buttermilk </div><div>1 teaspoon vanilla</div><div><span class="Apple-style-span" style="color: #b45f06;">For the Ganache frosting:</span></div><div>2 (12 ounce) bags of good quality semisweet chocolate chips (Guittard brand is especially good)</div><div>1 1/2 cups heavy whipping cream</div><div>3 tablespoons sugar</div><div>3 tablespoons light corn syrup</div><div>2/3 stick sweet cream butte<span style="color: maroon; font-family: 'Californian FB', serif; font-weight: bold;">r</span></div><div><span class="Apple-style-span" style="color: #b45f06;">For the Filling</span></div>1 large jar of raspberry jam<br />
<div><br />
</div><div>Make the Cake Layers First-<br />
<ol><li><b><span class="Apple-style-span" style="color: #b45f06;">Prepare the Cake Pans. </span></b>Spray the pans with baking spray (the kind that has flour in the spray), line the bottoms of the pans with wax paper and spray the waxed paper as well. If you only have 2 cake pans, it's not a problem, 1/3 of the batter can sit, covered, while the first 2 layers bake and cool. Preheat oven to 300 degrees</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Melt the Chocolate in Hot Coffee. </span></b> Finely chop the semisweet bakers chocolate bar and then combine with fresh hot coffee in a medium sized bowl. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.</li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Sift the Dry Ingredients. </b></span> Sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a large bowl. </li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Mix the Wet Ingredients.</span></b> In another large bowl beat the eggs until thickened slightly and lemon colored (about 3 minutes with a stand mixer or 5 minutes with a hand-held mixer). Slowly add the oil, buttermilk, vanilla, and melted chocolate/coffee mixture to the eggs, beating until combined well. </li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Add the Dry Ingredients to the Wet.</span></b> Add the sugar/flour mixture into to the wet ingredients and beat on medium speed until just combined well. </li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Add to Cake Pans & Bake.</span></b> Divide the batter between the 3 pans and bake in the middle of the oven until a tester inserted in the center comes out clean, 50 minutes to 1 hour.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Cool Cake Layers.</span></b> Cool the layers in their pans on a cooling rack for about 20 minutes. Run a thin knife around the edges of the pans and invert the layers onto the cooling racks. Remove the wax paper and let the layers cool completely on the wire racks. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.</li>
</ol>Make the Ganache Frosting:</div><div><ol><li><b><span class="Apple-style-span" style="color: #b45f06;">Heat up the Cream, Sugar & Corn Syrup.</span></b> In a 1 1/2- to 2-quart saucepan bring the cream, sugar, and corn syrup to a boil over moderately low heat, whisking until the sugar is dissolved. </li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Add in the Chocolate & Butter.</span></b> Remove the pan from the heat and immediately add the chocolate chips, whisking until the chocolate is melted. Cut the butter into small pieces and add to frosting, whisking until the ganache is smooth and shiny.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Cool.</span></b> Transfer the frosting to a bowl and cool, stirring occasionally, until spreadable (depending on the chocolate used, it may be necessary to chill the frosting until it is a spreadable consistency). There will be lots of extra frosting left over (Yay!).</li>
</ol>Assemble the cake:</div><div><ol><li><b><span class="Apple-style-span" style="color: #b45f06;">Trim Cake Layers.</span></b> If the tops of the layers rounded up when they baked, trim the top so that the layers are flat and level. </li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Cover Layers with Raspberry Jam.</span></b> Spread some raspberry jam over the leveled layers. </li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Build the cake and Frost. </span></b> Place the bottom layer on your cake plate. It helps to put some waxed paper around the bottom of the cake, so that you can frost it easily, then slide the waxed paper out and not have a messy cake plate. Spread some ganache over the raspberry jam covered bottom layer. and put the next layer on. Spread some ganache over that raspberry jam covered layer as well. Once the top layer is on, pour the ganache frosting over the top and allow it to go over the sides. Use a large wide frosting blade to spread the sides and top with the ganache. Be careful when working on the top & sides to not let the raspberry seeds show through the frosting.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Add the Raspberry Decorations & Finish Chilling the Cake.</span></b> Let the ganache set in the fridge for about 15 minutes and then ring the top of the cake with 1 row of raspberries. Add a second row around the bottom of the cake. Put the cake back in the fridge, covered, for at least an hour, so that the ganache can finish setting up.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Serve!</span></b> Bring the cake to room temperature before serving. This cake screams for a glass of milk along side, it is very very rich.</li>
</ol>The cake keeps in the fridge, covered, for several days. There are a lot of steps to making this cake, but I usually make the cake layers one day and then make the frosting and build the cake the next day so it doesn't seem so time consuming. If you have a stand mixer, it's actually pretty quick and easy to make the cake part. I've also used this same cake recipe to make cupcakes too, with great results.<br />
<br />
If your curious, I did make a traditional dish today to bring to Thanksgiving dinner tomorrow as well. A year ago I found this amazing recipe on Bay Area Bites for a <a href="http://blogs.kqed.org/bayareabites/2009/11/14/sweet-potato-gratin/">Sweet Potato Gratin</a>. Check it out, it's delicious!<br />
<br />
I hope everyone has a very happy Thanksgiving tomorrow, full of family, friends, good food and good wine. <br />
Bon Appetit!</div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com32tag:blogger.com,1999:blog-1455869685643749229.post-28874667133124708802010-11-23T21:18:00.000-08:002010-11-23T21:18:13.326-08:00Honey Dijon Chicken fillets with Maple Roasted Brussel Sprouts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_16XfLeT7HcQMhXLRncpeC3-nPbEy1W-I0DxlvH0sVKWnpGEhcCwXKbvqlR-Rn2dsoxSpOL4oC5nu0_rNKBMTsTKwuJrfu3Dd-baruEsocrPA6ejj1h5_cFRPA1gNl8kKl6uvKUgP-gZ0/s1600/ChickenRoastedBrusselSprouts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_16XfLeT7HcQMhXLRncpeC3-nPbEy1W-I0DxlvH0sVKWnpGEhcCwXKbvqlR-Rn2dsoxSpOL4oC5nu0_rNKBMTsTKwuJrfu3Dd-baruEsocrPA6ejj1h5_cFRPA1gNl8kKl6uvKUgP-gZ0/s400/ChickenRoastedBrusselSprouts.jpg" width="400" /></a></div><br />
Ah the Brussel Sprout, so misunderstood. I used to think they were just horrible. Bitter, sometimes even slimy, pale yellowish green heads. Yuck. Then, one day my brother the chef sliced them up into thin strips, sauteed them with bacon & shallots and added some aged balsamic vinegar. They were ridiculously delicious and I became a brussel sprout convert. Now, when they are in season and the giant stalks fill up the produce stands I actually pick some up instead of running past them in horror. My brother showed me that it's all about how they are cooked. Brussel Sprouts just need some extra attention to transform into something yummy. <br />
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This past month, in one of the food magazines I subscribe to I swear I saw a recipe for roasted brussel sprouts with maple syrup. Mmm, sounds delicious! Only problem is that now I can't remember where I saw it. It might have been Martha's mag, but I recycled the November issue already and can't find it online at her website. I can't seem to find the recipe in the other foodie magazines I still have laying around the house either. So I was on my own to come up with some roasted brussel sprouts with a maple syrup kicker. I have to say, they came out awesome. <br />
<br />
I served them along side my version of chicken schnitzel. I use mustard instead of dredging the cutlets in flour & egg to hold the breadcrumbs on and instead of pan frying them I bake them in the oven. The mustard gives the chicken great flavor and I like to think makes them just a wee bit healthier, as does the baking instead of frying. One thing's for sure though, It is a really quick dinner to prepare, and gives me a chance to whack at something with my meat mallet, which is exactly what is needed after a long day at work.<br />
<br />
<b><span class="Apple-style-span" style="color: #b45f06;">Maple Roasted Brussel Sprouts</span></b><br />
8 to 10 fresh brussel sprouts, ends trimmed off & outer leaves removed, cut into quarters<br />
Salt & pepper<br />
Olive oil<br />
1 Tbsp fresh thyme, stems discarded (leaves from about 4 or 5 sprigs)<br />
1 to 2 tsps Maple Syrup<br />
<br />
<ol><li><span class="Apple-style-span" style="color: #b45f06;"><b>Prep the Brussel Sprout</b></span><b><span class="Apple-style-span" style="color: #b45f06;">s</span></b>. Pre-heat the oven to 350 F. Trim off the stalk end of the brussel sprouts and remove any of the outer leaves that are discolored. Cut the bulbs into quarters through the root end of each one, so that you have little wedges. In a small bowl toss the brussel sprout wedges with some olive oil, salt, pepper and the leaves from about 4 or 5 thyme sprigs.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Roast the Brussel Sprouts</span></b>. Spread the brussel sprouts out in a single layer on a rimmed baking sheet lined with parchment paper. Roast the Brussel Sprouts for about 30 minutes, until they have caramelized slightly.</li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Add the Maple Syrup</b></span>. Remove the baking sheet from the over, drizzle the maple syrup over the brussel sprouts and give them a stir. Place the baking sheet back in the oven and continue to roast for another 5 minutes. A little maple syrup goes a long way, and it has a pretty strong flavor. You may not need to use all 2 tsp of the the syrup, it just depends on how many brussel sprouts you chopped up.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Serve!</span></b> Tonight I served them along side my honey dijon chicken schnitzel, recipe below.</li>
</ol><br />
<b><span class="Apple-style-span" style="color: #b45f06;">Honey Dijon Chicken Schnitzel</span></b><br />
2 boneless skinless chicken breasts, pounded thin to about 1/3" thickness<br />
2 Tbsps Honey Dijon Mustard<br />
1 cup seasoned breadcrumbs<br />
olive oil (if you go the pan frying method)<br />
<br />
<ol><li><b><span class="Apple-style-span" style="color: #b45f06;">Prepare the chicken cutlets.</span></b> Place the chicken cutlets between 2 sheets of wax paper and using a meat mallet pound the chicken breasts until they are uniformly flat, about 1/3 to 1/4" thick. Using a silicon pastry brush (or something similar) spread both sides of the flattened chicken breasts with the mustard and then dredge them in the breadcrumbs. Make sure the breadcrumbs completely coat the chicken.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">To Fry or Not to Fry, that is the question</span></b>. Once the cutlets are ready to be cooked you have 2 options. You can either pan fry them in a little olive oil or put them on a baking sheet and cook them in the oven. They will get a little crispier if you go the pan frying route, but are almost just as good baked in the oven. If you decide to bake them, put them on a baking sheet lined with parchment paper or aluminum foil and bake for about 30 minutes at 350 F. If you are making the brussel sprouts above everything can just go in the oven together. If you decide to pan fry them, heat up a little olive oil in a large skillet over high heat. When the oil starts to shimmer add in the cutlets and pan fry, about 3 or 4 minutes a side.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Serve!</span></b> Serve with the maple roasted brussel sprouts. For tonight's dinner I also threw some quartered yukon gold potatoes, tossed with some olive oil, salt, pepper & garlic powder, onto the corner of the baking sheet that had the brussel sprouts and served those as well. We drank a MacMurray Ranch Sonoma Coat Pinot Noir with dinner. Yum Yum!</li>
</ol>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com4tag:blogger.com,1999:blog-1455869685643749229.post-24596037254846935662010-11-21T09:53:00.000-08:002010-11-21T10:16:57.914-08:00Seafood Fettuccine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZ7MOIGJQDXjh-iAvZiu9cpbNja82utzXGmqNi_vEHtGMDJKwSU5nLGdu443l3JrzpPiDyBLZtIZyGnbnpAjU85cFp-TBSPsJCWO4_mNxINBbcYfxlvI_KSV5ujFFZdUbiOpETOMPsa9D/s1600/SeafoodFettuccine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZ7MOIGJQDXjh-iAvZiu9cpbNja82utzXGmqNi_vEHtGMDJKwSU5nLGdu443l3JrzpPiDyBLZtIZyGnbnpAjU85cFp-TBSPsJCWO4_mNxINBbcYfxlvI_KSV5ujFFZdUbiOpETOMPsa9D/s400/SeafoodFettuccine.jpg" width="400" /></a></div><br />
I haven't had a chance to post to the blog this past week. It was the busiest week of the year at my job. Our Year-End Awards Dinner was held which takes months of preparation, plus, I had to get the house ready for a house guest this weekend. Between those 2 things, and just regular day to day stuff, there was just no time to write, or even cook anything remotely worth blogging about. Thankfully, last night I finally had a chance to get into the kitchen and get my knife a' choppin.<br />
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My good friend's daughter, Brooke, is staying with Pancho and I for a few days. She's 19 and on a fall break from College. I've known Brooke since she was in kindergarten, and watching her grow up into an amazing young woman has been a gift. She lives in Colorado, where I lived for over 15 years- up until 2005. I miss her, and her family terribly, so having her come out and visit is always a special occasion. Last night for dinner I wanted to make something special, that was easy to make, didn't require a lot of kitchen clean-up and would incorporate one of Brooke's favorite food groups- seafood. Seafood Fettuccine was the perfect answer. I've been making this pasta dish for years. It's easy to make and everyone that has had it loves it. I often joke that this is the dish that made my husband want to marry me. You can use almost any type of seafood, my usual combo is jumbo shrimp, scallops, and clams. Crab goes great as well, as do mussels or any type of firm white fish.<br />
<br />
<b><span class="Apple-style-span" style="color: #b45f06;">Seafood Fettuccine</span></b><br />
Olive Oil<br />
2 large shallots, sliced<br />
4 to 6 big cloves of garlic, minced<br />
6 crimini mushrooms, sliced<br />
2 tbsp dried oregano<br />
2 tsp red hot pepper flakes<br />
1 bay leave<br />
salt & pepper<br />
1 cup dry white wine<br />
1 can minced clams, with juice<br />
1 28 oz can crushed tomatoes<br />
1 lb jumbo or colossal shrimp, peeled & deveined<br />
1/2 lb scallops, patted dry<br />
fresh basil, finely chopped<br />
shaved Parmesan cheese<br />
1 box fettuccine pasta<br />
<br />
<ol><li><b><span class="Apple-style-span" style="color: #b45f06;">Sauté the shallots, garlic & mushrooms.</span></b> Run some olive oil around a large sauté pan and heat up over medium heat. Add in the shallots & cook for 3 or 4 minutes. Add the minced garlic and continue to cook for another minute, then add the mushrooms to the pan. Season with 1 Tbsp of the oregano, 1 tsp hot pepper flakes, some salt & pepper and the bay leaf. Continue to cook for about 3 or 4 minutes, until the mushrooms just start to release their juices.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Add in the wine & clams.</span></b> Once the mushrooms have started to release their juices, turn the heat up to high and add in the wine and the can of minced clams, along with the juice. Cook over high heat until the liquid has been reduced by about two-thirds. </li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Add in the tomato.</span></b> Reduce the heat down to medium low and add in the entire can of crushed tomatoes. Add in the remaining oregano, and, if you like your sauce spicy, another tsp of hot pepper flakes. Stir well, and let the sauce simmer over low heat while the pasta water comes to a boil.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Add the seafood to the sauce while the pasta cooks.</span></b> Once the pasta water has come to a boil, add in lots of salt and the pasta, and cook according to the package directions. When you add the pasta to the boiling water, turn the heat under the sauce up to medium and add the shrimp and scallops to the simmering sauce. The shrimp and scallops will cook while the pasta is boiling.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Drain the pasta and mix with the sauce.</span></b> Once the pasta is done, drain it and transfer to a large serving bowl. Pour the sauce with the seafood over the pasta and toss to coat the pasta.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Serve! </span></b> Garnish with some chopped fresh basil and some shaved Parmesan cheese. We drank another Wente Riva Ranch Chardonnay with dinner last night. It was delicious!</li>
</ol><div>Bon Appetit!</div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com1tag:blogger.com,1999:blog-1455869685643749229.post-60182206586342238252010-11-14T21:41:00.000-08:002010-11-15T09:54:22.479-08:00Grilled Salmon with Balsamic Glaze over Swiss Chard & Israeli CouscousPancho and I had a free Sunday today. Sure, there was a long list of things I should have done, like get some work done ahead of the insanely busy week coming at my job, do laundry, clean the kitchen floors, clean the bathrooms, etc. But, it was almost 75 degrees out today, not a cloud in the sky and not a wisp of that cold pacific wind blowing in from the west. It was just too nice to stay inside doing anything that was remotely like work. It was a late night last night too, a good friend turned 40 and to celebrate we spent Saturday night playing Beer Pong and Flip Cup, doing shots of Jägermeister, and belting out some righteous karaoke. Basically pretending that we will still in our 20's and not facing the big 4-0. Getting up and actually being productive this morning was just not in the cards. We ended up having a late breakfast and then taking the dog on a 3.1 mile lap around Lake Merritt in downtown Oakland. It was a great way to spend a couple of hours on an absolutely beautiful Sunday Afternoon.<br />
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On the way home we stopped at the store and wild Sockeye Salmon was on sale for $8.99/lb. Since the weather was so nice turning on the grill seemed like a great idea and instantly I knew what was for dinner- Grilled Salmon with a Balsamic glaze over some Swiss Chard & Israeli Couscous. I can't take any credit for this salmon recipe, it's from the July 2001 issue of Bon Appetit and the original recipe can be found on the Epicurious website <a href="http://www.epicurious.com/recipes/food/views/Grilled-Salmon-Fillets-with-Balsamic-Glaze-105288">here</a>. It's probably my favorite salmon recipe. The glaze is so good, and so easy to make. There isn't a thing that needs to be tweaked with the recipe, it's perfect as is. The Israeli Couscous recipe is my own and goes great with the salmon.<br />
<br />
<b><span class="Apple-style-span" style="color: #b45f06;">Grilled salmon with balsamic glaze </span></b><br />
1/2 cup balsamic vinegar<br />
1/2 cup dry white wine<br />
2 tablespoons fresh lemon juice<br />
2 tablespoons (packed) brown sugar<br />
Olive Oil<br />
Salt & Pepper<br />
2 Salmon Fillets<br />
<br />
<ol><li><b><span class="Apple-style-span" style="color: #b45f06;">Make the Glaze.</span></b> Combine the balsamic vinegar, wine, lemon juice & brown sugar in a medium saucepan. Boil the sauce until it's reduced to about 1/3 cup and coats the back of a spoon when you stir it. It will take about 17 to 20 minutes. Season the glaze to taste with salt and pepper. You can make this glaze up to a week ahead of time, just keep it covered in the fridge. When you are ready to use it just rewarm over low heat.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Prepare the Salmon.</span></b> Lightly coat both sides of the salmon fillets with olive oil, salt & pepper. Heat your grill to medium high heat and then grill the salmon until it's opaque in the center, about 10 to 12 minutes.</li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Serve.</b></span> Drizzle the salmon glaze over the salmon and serve over some Israeli Couscous with Swiss Shard. You will most likely have a ton of the balsamic glaze left over. It will keep in the fridge for a few days.</li>
</ol><div><b><span class="Apple-style-span" style="color: #b45f06;">Israeli Couscous with Swiss Shard</span></b></div><div>1 cup Israeli Couscous (also called pearled couscous)</div><div>1 1/2 cup chicken broth/stock</div><div>Olive Oil</div><div>1 shallot, thinly sliced</div><div>3 cloves of garlic, minced</div><div>1 bunch Swiss Chard, stems removed and chopped into strips</div><div>1/4 cup toasted pine nuts</div><div>1/4 cup shaved Parmesan cheese</div><div>Salt & Pepper</div><div><ol><li><b><span class="Apple-style-span" style="color: #b45f06;">Cook the Couscous.</span></b> In a small pot bring the chicken stock to a boil. Add in the couscous and cook over medium high heat for about 6 or 7 minutes until the liquid has been absorbed. Remove the pot from the heat, cover and let sit for 10 minutes.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Prepare the Swiss Chard.</span></b> Whlile the couscous is cooking heat a little olive oil over medium heat in a large sauté pan. Add in the shallots and sauté over medium heat for a few minutes. Add in the garlic and continue to sauté for another minute. Add in the Swiss Chard and continue cooking until the greens cook all the way down.</li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Add the Pine Nuts & Parmesan.</b></span> Once the greens have cooked all the way down toss in the pine nuts and stir well. Add the Parmesan cheese, stir the mixture and remove the pan from the heat.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Add in the Couscous.</span></b> Once the couscous is done, stir it into the swiss chard, season with salt & pepper.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Serve!</span></b> place a few spoonfuls of the couscous/swiss chard mixture on a plate and top with a grilled salmon fillet. Drizzle the balsamic glaze over the salmon.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCurMzcEY0POV2rWAa7zEltX4kP5hTa78D3iJhYP4VX3eBSdAzgiMt9LFhIA_Bp6SA4yOLBhYfQcmguZpHD1TkBI1GDsiJozMFsfElJ3BZtnnV5QXo7kl15bRYx9-LC-jlddm4edLDFP6x/s1600/SalmonCouscous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCurMzcEY0POV2rWAa7zEltX4kP5hTa78D3iJhYP4VX3eBSdAzgiMt9LFhIA_Bp6SA4yOLBhYfQcmguZpHD1TkBI1GDsiJozMFsfElJ3BZtnnV5QXo7kl15bRYx9-LC-jlddm4edLDFP6x/s400/SalmonCouscous.jpg" width="400" /></a></div><div><br />
</div><div>We drank a Wente Vineyards Riva Ranch Chardonnay with dinner tonight. We're big fans of big oakey chardonnays and this one fits the bill perfectly. It's also a bargain at only $14 a bottle!</div></div><div><br />
</div><div>Bon Appetit!</div><div><br />
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</div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com3tag:blogger.com,1999:blog-1455869685643749229.post-50048791051076683652010-11-10T19:51:00.000-08:002010-11-12T08:09:19.410-08:00Chicken Noodle CasseroleMy husband loves tuna casserole. When he thinks comfort food, I am pretty sure it's at the top of his list. Me? The only way I am eating warm tuna is if it is in steak form, and warm from being quickly seared on a very hot grill. I certainly don't want it anywhere near an oven, I won't even force down a tuna melt. But, as they say, marriage is all about compromise. So I set out to find a way to satisfy his yearning for noodles baked in a creamy sauce with veggies, substituting tuna with something we could both agree on. Here comes leftover roasted chicken to the rescue!<br />
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Yup, I still had some chicken left over from Sunday's <a href="http://munozkitchen.blogspot.com/2010/11/herb-roasted-chicken.html">Herb Roasted Chicken</a>. Not a ton, but just enough to add into a casserole and finally be done with the bird. We almost always have bunches of fresh broccoli & mushrooms in the fridge too, add them together with some whole wheat noodles, a lightened up cream sauce that uses Greek yogurt instead of Sour Cream and...Presto! A new & improved Chicken not Tuna Noodle Casserole. Happiness prevails in the Munoz Household!<br />
<br />
<b><span class="Apple-style-span" style="color: #b45f06;">Chicken Noodle Casserole</span></b><br />
1 pkg whole wheat wide egg noodles (or regular if you don't want to use whole wheat)<br />
1 small onion, sliced<br />
2-3 cloves of garlic, minced<br />
1 1/2 cups sliced mushrooms<br />
1 large or 2 small heads of broccoli, cut into small florets<br />
1 to 2 cups roasted chicken, cut into cubes<br />
1 can 98% fat-free condensed Cream of Mushroom soup<br />
3/4 cup lowfat milk<br />
3/4 cup nonfat or lowfat plain greek yogurt (you can sub light sour cream)<br />
1/4 cup + 2 tbsps shredded Parmesan cheese<br />
1/4 cup whole wheat bread crumbs (I love the ones you get from <a href="http://www.vitalvittles.com/">Vital Vittles</a>, available at my much loved/mentioned <a href="http://www.dansfreshproduce.com/">Dan's Fresh Produce</a> here in Alameda). Regular bread crumbs will work too.<br />
Salt & Pepper<br />
<br />
<ol><li><b><span class="Apple-style-span" style="color: #b45f06;">Cook the noodles</span></b>. Cook the egg noodles according to the package direction. Once done, strain the noodles into a colander, rinse with cold water to stop the cooking process and drain thoroughly. I like to use the whole wheat noodles for 2 reasons. One, they are better for you than the regular variety and Two, the whole wheat noodles seem to stay firmer when you bake them in the oven.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Sauté the Veggies</span></b>. Add a little olive oil to a large sauté pan over medium heat. Add in the onions and mushrooms and let them sweat for a few minutes, stirring occasionally. Add in the garlic and continue to let cook for another minute. Toss in the broccoli and season with salt & pepper. Turn the heat down to medium-low and put a lid over the pan so that the broccoli can steam for 5 or so minutes. Once the Broccoli has steamed, toss in the chicken, stir, and remove the pan from the heat.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Prepare the Cream Sauce</span></b>. In a mixing bowl or large glass measuring cup add the can of condensed soup, the milk, the Greek yogurt & the Parmesan cheese. Mix well. Season with a little salt & lots of pepper.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Mix it all Together & add the Topping</span></b>. In a casserole dish sprayed with cooking spray mix together the cooked noodles, the veggie/chicken mixture and the cream sauce. Sprinkle the bread crumbs and the remaining Parmesan cheese over the top of the casserole.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Bake</span></b>. Bake the casserole in a 350 F oven for 30 to 35 minutes, until it's bubbly and the topping has browned. </li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Serve</span></b>! A few minutes to cool down and dinner is ready to go!</li>
</ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH2GR3KQ5PESby2srQJnG14upR8UbrNDuhixGmGT4cws6FQxUoc-cxHabBSBy5hXgFFbrUfJ3RiLhCj6hiByFoCOnKwHlP4vaZop6BWTO9fTwq1zKIEvrCXQPCjxAOvcWqHgBHhAAhwi0H/s1600/casserole.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH2GR3KQ5PESby2srQJnG14upR8UbrNDuhixGmGT4cws6FQxUoc-cxHabBSBy5hXgFFbrUfJ3RiLhCj6hiByFoCOnKwHlP4vaZop6BWTO9fTwq1zKIEvrCXQPCjxAOvcWqHgBHhAAhwi0H/s400/casserole.png" width="400" /></a></div><br />
<br />
So that's it for the roast chicken, no more leftovers to figure out what to do with, and no more leftover chicken recipes to post, at least until the next time I make a roast chicken!</div><div><br />
</div><div>Bon Appetit!</div><div>Laura<br />
<br />
<a href="http://www.foodista.com/recipe/N7XP32LJ/chicken-noodle-casserole" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #f0b13b; border: 5px solid #FFAD00; color: white; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 13px; overflow: hidden; padding: 4px; text-align: left; text-decoration: none; text-indent: 0; width: 200px;" title="Chicken Noodle Casserole on Foodista"><img alt="Chicken Noodle Casserole on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border: none; float: right; height: 25px; margin: 0; padding: 0; width: 70px;" />Chicken Noodle Casserole<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_N7XP32LJ_B5YKZTRD" style="display: none;" /></a><br />
</div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com3tag:blogger.com,1999:blog-1455869685643749229.post-41978305955320409532010-11-10T11:38:00.000-08:002010-11-10T11:38:51.710-08:00Chicken Pot PieThis is technically what was for dinner at the Munoz's house last night. I am a little late in getting it posted...<br />
<br />
So Sunday night I made a <a href="http://munozkitchen.blogspot.com/2010/11/herb-roasted-chicken.html">Roast Chicken</a>, which was delicious! And, as there usually is, there were a ton of leftovers. 2 people can only eat so much of an entire bird at one meal. After the initial dinner, I am always stuck with the question of what to do with all the leftover meat. In the summer time salads or even tacos are the easy answer, but in the fall & winter, a casserole is hard to beat. And the king of casseroles, at least in our house is chicken pot pie.<br />
<br />
There are probably a hundred different ways to make a Pot Pie. It's basically a casserole surrounded by dough. My version is fairly quick to make and uses one of my favorite root vegetables- parsnips. I've mentioned it before, but my husband and I both dislike the flavor & texture of cooked carrots. Nothing wrong with a raw carrot, in fact I love them raw, but add heat and, well, yuck. It was just another reason I knew our relationship would work when I discovered Pancho shared my love for the raw, but disdain for the cooked, carrot. In almost all recipes where carrots are called for (to be cooked) I'll substitute in the carrots better cousin- a parsnip. I hear that parsnips are richer in vitamins & minerals than carrots, are especially high in potassium and are a good source of dietary fiber. Seems like a good trade off to me.<br />
<br />
I also use just a top layer of store bought puff pastry, rather than making an actual pie, in order to save time & effort. The dish is seasoned with some sweet wine, and Herbs de Provence which are available at the grocery store these days. A little bit of a béchamel sauce gives it some creaminess. I happened to have some leeks that I picked up at the Produce Stand, so I threw those in as well. If you don't have any leeks or don't want to deal with cleaning them, you can just use more onion, although leeks give the dish an extra depth of flavor.<br />
<br />
<b><span class="Apple-style-span" style="color: #b45f06;">Chicken Pot Pie</span></b><br />
1 to 2 cups leftover roasted chicken, cut into bite sized cubes<br />
1/2 small onion, halved, then sliced and 3/4 cup sliced leeks, <b>or </b>a whole<b> </b>small onion, halved & then sliced<br />
1 1/2 cups sliced mushrooms<br />
2 yukon gold potatoes, diced into 1/2" cubes<br />
1 parsnip, diced into 1/2" cubes<br />
1/2 cup Madeira, Marsala or Sherry wine<br />
1 tsp Herbs de Provence<br />
1 tbsp butter<br />
1 tbsp flour<br />
1 cup milk (1% or 2% preferrably)<br />
1/2 cup shredded parmesan cheese<br />
Salt & Pepper<br />
Olive Oil<br />
1 sheet of frozen puff pastry, thawed<br />
<br />
<ol><li><span class="Apple-style-span" style="color: #b45f06;"><b>Cook up the veggies.</b></span> Run a little olive oil around a large sauté pan and turn the heat up to medium. Once the pan has warmed up add in the onions & leeks and cook until they start to soften. Add in the mushrooms, parsnips & potatoes and season with salt & pepper. Stir in the Herbs De Provence and continue to cook over medium heat for about 5 to 7 minutes. The Parsnips and Potatoes should just be starting to soften, but not browning. Add in the wine, and let it cook down until it is reduced by at least half. Stir in the chicken and remove the mixture from the heat</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Make a Béchamel Sauce (white sauce).</span></b> While the wine is cooking down, in a small pot melt 1 tbsp butter over medium high heat. Add in 1 tbsp flour and stir constantly for a minute or so until the flour paste is cooked but not browned. Whisk in the milk, bring it up to a boil, then continue whisking over medium low heat until the sauce has thickened, about 2 minutes. Stir in the Parmesan Cheese, season with a little pepper and remove the sauce from the heat.</li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Prepare the Casserole.</b></span> Spray a square 8 x 8 deep sided baking dish with non-stick spray. Add in the chicken & vegetable mixture and then pour the béchamel sauce over the top. Give the mixture a gentle stir so that the béchamel sauce gets down into the mixture.</li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Cover with the Puff Pastry</b></span>. Take the sheet of thawed puff pastry and lay it over the casserole. There will be lots of overhang. Take a pizza wheel cutter, or a knife, and run it around the edge of the dish, cutting off the overhang. Tuck the edges down into the sides of the baking dish. Make a few slits on the top of the puff pastry to allow steam to escape. Save the leftover puff pastry for a future use.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Bake the Pot Pie. </span></b> Put the pot pie into an oven that has been preheated to 350 F and bake for 30 to 40 minutes. The Puff Pastry should be nicely browned and the sauce should be bubbling away underneath the crust.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Serve!</span></b> Take the pot pie out of the oven and let it sit for about 5 minutes to cool slightly. Open up a bottle of Pinot Noir and enjoy leftovers, elevated to something far more delicious!</li>
</ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxip7xofO4vim_KhnyOrJvLjj7U5BrbojyARiaE90LXLZDAPO7IxlezjdJpG8STAkmSs2p-zqcRhNqHLXUe3jr1qlyEnJHujlM9gp-BJnucGHAqU4ThAjfDUZhH2EtHFtq9RVo7Fdz_Fc/s1600/PotPie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxip7xofO4vim_KhnyOrJvLjj7U5BrbojyARiaE90LXLZDAPO7IxlezjdJpG8STAkmSs2p-zqcRhNqHLXUe3jr1qlyEnJHujlM9gp-BJnucGHAqU4ThAjfDUZhH2EtHFtq9RVo7Fdz_Fc/s400/PotPie.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh from the oven, yum!</td></tr>
</tbody></table><div>If you don't happen to have leftover roast chicken, you can use the chicken from a store bought rotisserie chicken, or even brown some cut up boneless, skinless chicken pieces before step 1 above. It's really easy to turn this into a vegetarian dish as well- just double up the mushrooms and leave out the chicken. Unless you are a devoted carnivore like Pancho, you probably won't even miss it.</div><div><br />
</div><div>Bon Appetit!</div><div><br />
</div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com0tag:blogger.com,1999:blog-1455869685643749229.post-3556488358023871142010-11-07T19:17:00.000-08:002010-11-07T19:17:39.976-08:00Herb Roasted ChickenIt's been a cold & rainy day today, and it's Sunday, so from the moment I looked out the window this morning I had a craving for roast chicken. It's the perfect thing to make for Sunday dinner, goes great with Pinot Noir, my favorite wine, and on a crappy weather day like today it's a great excuse to get the oven going & warm up my normally chilly kitchen.<br />
<br />
Whole chickens have been on sale at Safeway too, last week they were $.49/lb, pretty hard to beat. This week they were $1.29/lb, still pretty darn good. I got a 6 lb chicken for a little under $8. I usually manage to get 3 different dinners out of 1 chicken, plus about a gallon of chicken stock. All in all, it's the cheapest way to feed my husband and I for almost a week.<br />
<br />
Tonight is a 2'fer, since after I roasted the chicken I made a giant pot of chicken stock. I love making my own stock, and it's another money saver. I can usually get around 20 cups of stock out of one chicken, and if you've purchased chicken stock at the grocery store lately, the equivalent would cost you at least $20. I divide the stock up into 4 cup containers and freeze it. That way I always have fresh homemade stock on hand for soups, risotto, polenta, whatever I may need it for. It's easy to make a roast chicken, and stock, however it is time consuming. It's not something you can whip up after work on a weekday, but, on a rainy Sunday, it's so worth the time and effort.<br />
<br />
<span class="Apple-style-span" style="color: #b45f06;"><b>Herb Roasted Chicken</b></span><br />
1 fresh whole roasting chicken, neck & giblets removed and saved for stock<br />
Olive Oil<br />
Bunch of fresh sage<br />
Bunch of fresh thyme<br />
6 cloves garlic, peeled but left whole<br />
1 lemon, quartered,<br />
1 celery stalk, cut into 3 pieces<br />
1 small onion, quartered<br />
Salt & Pepper<br />
Paprika<br />
<br />
<ol><li><span class="Apple-style-span" style="color: #b45f06;"><b>Prepare the Herb Spread & Aromatics</b></span>. In a small food processor blend together about 10 sage leaves, the leaves from about 6 sprigs of thyme and 2 cloves of garlic. Transfer the herb blend to a small bowl and stir in about 1/4 cup olive oil, season with salt & pepper. This mixture will be spread on the outside of the chicken. In another bowl, toss the quartered lemon, the quartered onion, the celery, 4 cloves of garlic and the rest of the sage & thyme with some olive oil, salt & pepper. This mixture will be stuffed inside the chicken.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Prepare the Chicken</span></b>. Pre-heat the oven to 425 degrees F and position a rack in the bottom 3rd of the oven. Rinse the chicken and pat dry. Fill the main cavity with the seasoned aromatics and close up the chicken using a lacer. Place the chicken breast side up on a rack in a roasting pan, tuck the wing tips under the breast and tie the legs together. Season the chicken with salt & pepper. Spread the entire chicken with the herb spread. You can put about a teaspoonful of the spread under the skin over the breast meat as well. Finish off the chicken with a sprinkling of paprika.<span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><span><br />
</span></span></li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Roast the Chicken</span></b>. Put the chicken into the 425 F oven and roast for 20 minutes. After 20 minutes, turn the heat down to 350 F and continue to roast the chicken until done, about another hour. A thermometer stuck into the thickest part of the thigh should read 170 F when the chicken is done.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Let the Chicken Rest</span></b>. Remove the chicken from the oven, tent with foil and let it rest for at least 10 to 15 minutes. The internal temperature should continue to rise to 180 F while the chicken is resting, and the juices should be absorbed back into the chicken.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Serve!</span></b> Once the chicken has completed its resting, carve the chicken and serve immediately. Some roasted potatoes and green beans go great on the side. And to drink, nothing goes better than a delicious Pinot Noir.</li>
</ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrt6TSSrLCuzhKpFN62piDw1vpiFN4T_aC8SvRkmomkVPjbuYI2sHvKyRHo6CeV-Xi00oGtxcMO9g1COjYsjmpvLzSFbFYyYMJoaxIP6o16DgFs_ebVEflfsUmx6ER-0rDux-LGXEzGYWg/s1600/RoastChicken2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrt6TSSrLCuzhKpFN62piDw1vpiFN4T_aC8SvRkmomkVPjbuYI2sHvKyRHo6CeV-Xi00oGtxcMO9g1COjYsjmpvLzSFbFYyYMJoaxIP6o16DgFs_ebVEflfsUmx6ER-0rDux-LGXEzGYWg/s400/RoastChicken2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herb spread</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73Ge_Dud9SFG49oozyXRxVdM2bvkKHPnv4vDGIk5ngaW_Rlh1nqe8hBjQwuJ-0YDGRyynwR6NEsP0xWeyIpkdfVeF5PPvM09Ou9-w8cODHI8to1KmdHON_qEDZlVWIgya2XMPhKD0moSw/s1600/RoastChicken1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73Ge_Dud9SFG49oozyXRxVdM2bvkKHPnv4vDGIk5ngaW_Rlh1nqe8hBjQwuJ-0YDGRyynwR6NEsP0xWeyIpkdfVeF5PPvM09Ou9-w8cODHI8to1KmdHON_qEDZlVWIgya2XMPhKD0moSw/s400/RoastChicken1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aromatics ready to be stuffed</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUB2lk3Zw0p1d1Ut1w9BFleq3Brm3WndJeFw8UODa8MzfLnqEMonyRctPLgpPznR5IyKahD4P4YQ-DkKMwz29VlfP9hRBbs_pwlazDt53rshFMRVrlDPzoN7BA7pjX9ukwUET6R3ucymm/s1600/RoastChicken3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUB2lk3Zw0p1d1Ut1w9BFleq3Brm3WndJeFw8UODa8MzfLnqEMonyRctPLgpPznR5IyKahD4P4YQ-DkKMwz29VlfP9hRBbs_pwlazDt53rshFMRVrlDPzoN7BA7pjX9ukwUET6R3ucymm/s400/RoastChicken3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All tied up and ready for the oven</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8Qz5vGQ5tC9_gT4QMph9z0CZW9PUSbr2JrNF2cOOMqNAD-1GU4dkrkuc6G3df5v9Tf6axdvV42XbK2KSr2gU1z6Q8cHeZrFQnPbkPeMzbYLGy8pDELgP3n_muaC35gfcThsZ_-Dix1Cb/s1600/RoastChicken4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8Qz5vGQ5tC9_gT4QMph9z0CZW9PUSbr2JrNF2cOOMqNAD-1GU4dkrkuc6G3df5v9Tf6axdvV42XbK2KSr2gU1z6Q8cHeZrFQnPbkPeMzbYLGy8pDELgP3n_muaC35gfcThsZ_-Dix1Cb/s400/RoastChicken4.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Resting comfortably and ready to be served!</td></tr>
</tbody></table><div><br />
</div><div>After dinner, be sure to carve all the chicken off the bone and save the carcass and bones to make stock. Here's my recipe for that</div><div><br />
</div><div><b><span class="Apple-style-span" style="color: #b45f06;">Chicken Stock</span></b></div><div><b><span class="Apple-style-span" style="color: #b45f06;"></span></b>Leftover chicken carcass/bones from roasted chicken, aromatics & skin removed from carcass</div><div>Neck & Giblets from chicken</div><div>1 small onion quartered</div><div>4 cloves of garlic, peeled & smashed</div><div>2 stalks of celery, leaves attached, cut into 2 pieces</div><div>1 parsnip, cut into 3 or 4 pieces (or 1 carrot)</div><div>fresh sage</div><div>fresh thyme</div><div>2 tsp salt</div><br />
<ol><li><b><span class="Apple-style-span" style="color: #b45f06;">Fill up the Stock Pot.</span></b> In the largest stock pot you can find, put all the above ingredients into the pot and then fill the pot up to about 1 1/2" from the top with water. Be sure to remove as much skin from the carcass as possible to cut down on the fat in the finished stock. We can't stand the flavor of cooked carrots in our house, so instead of using the standard carrot for the stock, I use a parsnip. Feel free to go the traditional route if you are a fan of the cooked carrot.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Bring to Boil & then Simmer</span></b>. Bring the stock to a boil, reduce heat to medium low, cover and then let stock simmer covered for a few hours.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Strain Stock and store</span></b>. Once the stock has simmered away for 3 or 4 hours, remove from heat and scoop out the large pieces of bone, celery, onion, etc. Be careful, they will stay very hot for a very long time. Strain the stock through a fine mesh strainer so that you are left with nothing but clear broth. Divide finished stock into small 2 or 4 cup containers and store in fridge (if you plan to use within the week) or in the freezer. You should end up with between 16 & 20 cups of stock.</li>
</ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksgMrfC4S2kqqQ4nlTU1D5V-Acw9WllVdVUb62sat6nEeAhG3ktUOecHcSUNor5hQAy0ho6zlyXsU3tOdT-myNOGyfiKEegxHYh0xxyh2VLSnUBw7tLuDTnPeo1eRASO8geASJwwJgslQ/s1600/Stock.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksgMrfC4S2kqqQ4nlTU1D5V-Acw9WllVdVUb62sat6nEeAhG3ktUOecHcSUNor5hQAy0ho6zlyXsU3tOdT-myNOGyfiKEegxHYh0xxyh2VLSnUBw7tLuDTnPeo1eRASO8geASJwwJgslQ/s400/Stock.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stock, simmering away after dinner</td></tr>
</tbody></table><div><br />
</div><div>Bon Appetit!</div><div>Laura</div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com0tag:blogger.com,1999:blog-1455869685643749229.post-66480625627521025912010-11-02T21:04:00.000-07:002010-11-02T21:04:48.412-07:00Black Bean & Squash TacosI can't quite figure out when "Taco Tuesday" became a thing, and I don't know if it is a nationwide phenomenon, but here in the Bay Area, everyone I know seems to participate in "Taco Tuesday". So, since it's Tuesday, dinner at the Munoz's is of course Tacos. Although, these aren't your standard tacos. As much as I love the old seasoned meat, cheese, tomato & lettuce in a crispy corn shell combination, I've eaten enough of those in my lifetime where it just seems so boring. These tacos, with smoky black beans and spicy roasted squash have a ton of flavor, can be made in no time flat, and combine 2 of my favorite ingredients- black beans & butternut squash.<br />
<br />
Today is also Election Tuesday, and all I will say on this subject is Go Vote. I could say a lot more, but I don't think I want to use this blog to jump up on a political soap box. I could go on about how I am a die-hard democrat. About how I believe in universal health care, in social security & medicare & even welfare, although I do feel that the current welfare system needs a <i>really </i>good tune-up. About how I have liberal social views- I firmly believe in gay marriage, women rights, abortion rights, a strong separation of Church & State. About how I am pro-military, I believe choosing to serve your country in the armed forces is one of the greatest things someone can choose to do, or about how I believe we need to stop the current tax & spend system and learn to live within our national budget. Or about how I believe in a persons right to bear arms, although, why someone needs a machine gun to defend their home or practice their sharpshooting skills escapes me. I could go on about all these things, but instead of getting into a political debate on a blog, I went to the polls and voted for the candidates that best supported my ideals. And whatever you believe in, whether you agree or disagree with me, you too can go to the polls and vote for the person that you feel best represents your ideals. That's how it works in this democracy and it's just one of the things that make our country great.<br />
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Anyway, enough of that, I am stepping down from the political soap box I had no intention of stepping up on and getting back to something that everyone can agree on- the awesomeness of tacos. And these tacos, while far from traditional, are seriously, seriously delicious. No matter if you are a Democrat, a Republican, a Libertarian or even a sign carrying member of that wacky Tea Party, I guarantee you will agree.<br />
<br />
<span class="Apple-style-span" style="color: #b45f06;"><b>Black Bean & Roasted Butternut Squash Tacos</b></span><br />
<span class="Apple-style-span" style="color: #b45f06;"><b><br />
</b></span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup 2% plain greek yogurt*</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Lime juice</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">fresh cilantro</div>Chili powder<br />
1 small yellow onion, diced<br />
3 or 4 cloves of garlic, minced<br />
1 can seasoned black beans (I like Bush's)<br />
1 cup fresh or frozen sweet corn<br />
1/2 can of Mexican style stewed tomatoes<br />
1 small Jalapeño, seeded & diced<br />
2 1/2 tsp Cumin<br />
1 tsp Chipotle powder<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
Spicy roasted squash cubes (I used the extra's I made from last night's <a href="http://munozkitchen.blogspot.com/2010/11/squash-sausage-risotto.html">Squash & Sausage Risotto</a>)<br />
Cotija Cheese*, crumbled<br />
Corn Tortillas<br />
<br />
*You can use sour cream instead of the Greek Yogurt, but the yogurt really gives the sauce a great flavor and is much healthier than sour cream. Cotija cheese is basically the Mexican version of Feta so if you can't find Cotija you can substitute with Feta.<br />
<ol><li><span class="Apple-style-span" style="color: #b45f06; font-family: inherit; font-weight: bold;">Make the Cilantro Lime Sauce. </span><span class="Apple-style-span" style="font-family: inherit;">In a small bowl mix together the yogurt, lime juice, some finely chopped fresh cilantro and a little chili powder in a small bowl. Season with some salt & pepper. How much cilantro, lime juice and chili powder you use is really up to you. I like a lot of lime (the juice from 1/2 of a big lime), not a lot of cilantro and just enough chili powder to give it a small kick. Keep the sauce </span>refrigerated until ready to use.<span class="Apple-style-span" style="font-family: inherit;"> </span></li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Prepare the Beans.</span></b> In a saute pan cook the onions in a little olive oil, over medium heat, for about 5 minutes. Add the minced garlic and cook for another minute. Add in the corn & jalapeno and cook for about 2 minutes. Add the can of seasoned black beans (undrained) and the stewed tomatoes. Add the chipotle powder, cumin, salt & pepper and cook over medium heat for about 5 minutes.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Heat up the squash.</span></b> If you are using previously prepared roasted squash, pop them in the microwave for a minute or so to heat up</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Assemble the Tacos.</span></b> Warm up the soft corn tortillas and fill with the black beans and the squash. Top with the cilantro lime sauce and a little bit of cotija cheese.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Serve!</span></b> I usually make some Spanish rice to go along with the tacos, and to drink, some cold Mexican beer, Negra Modelo or Pacifico are always good.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjP4C7Td9x40tFHzzcev3tH3RIotnR7M9o08aCDbvjOa7jK6taFAYP9-ec1d_UewAN727i2cDNEOJ5eZ2w8AFD3GpuDnKOlHdKLAFTdso4UOfi6YRYrjZ2gbIYSX0RhfZlMIUfoLk66CE/s1600/taco3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjP4C7Td9x40tFHzzcev3tH3RIotnR7M9o08aCDbvjOa7jK6taFAYP9-ec1d_UewAN727i2cDNEOJ5eZ2w8AFD3GpuDnKOlHdKLAFTdso4UOfi6YRYrjZ2gbIYSX0RhfZlMIUfoLk66CE/s400/taco3.png" width="400" /></a></div><div><br />
</div><div>In the interest of full disclosure, I do have one confession to make. While this is a vegetarian dinner, my husband thinks that a dinner without cooked animal meat is an abomination. To satisfy him, I just brown a package of ground turkey with a packet of store bought taco seasoning. When I assemble the tacos I put a layer of the Turkey in the bottom of his taco. He's happy and I can have my vegetarian variety. </div><div><br />
</div><div>Bon Appetit!</div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com1tag:blogger.com,1999:blog-1455869685643749229.post-52473504535382607612010-11-01T22:28:00.000-07:002010-11-01T22:29:26.590-07:00Squash & Sausage RisottoI know I said in a previous post that I love fall, and I do. But... November sometimes feels like the one month out of the year that has it out for me. There is always so much going on. Thanksgiving looms large on the calendar at the end of the month which normally means a trip home to New Jersey to be with the family, or the family coming in to be with us. And once Thanksgiving arrives, well, Christmas & Hanukkah are just a hop, skip & a jump away. I always feel like I need to get the house "ready" for the holidays. I like to tackle any and all projects that have lingered through the winter, when it was too cold to work on them, spring, when it was too rainy to work on them, or summer, when it was just too nice outside to work on them. I end up spending a lot of November weekends and evenings reorganizing closets, rearranging furniture, deep-cleaning the carpets, things like that. <br />
<div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: inherit;">On top of all that, November is the busiest month of the year at my job. </span><span class="Apple-style-span" style="font-family: Arial;"> </span>I work for a small non-profit membership association. So small in fact, that due to cut-backs over the years, I am now the sole paid employee. The last one standing, so to speak. 11 months out of the year it's not that bad. I've learned to adapt to being the only one in the office, and I've figured out how to manage the workload just fine. Except for November, when I really miss having co-workers, and having people to share the workload with. I could use about 4 of me, just for the one month. There are meetings on top of meetings in November- Board Meetings, Delegates Meetings, Committee Meetings, and our year-end Trophy Party. Organizing the hundreds of trophies that get handed out at the party could be a full-time job on it's own in November. November is the month we prepare the budget for the next year. It's the month we prepare our annual publication, with all the information our members need to participate in the association the following year, and I have learned that printers <i>do not </i>like it when you miss their deadlines. It's the month we finalize our event calendar for the following year- over 850 events that need coordinated between government agencies and local organizations. It's insanity really.</div><div><br />
</div><div>So yeah, November often feels like it's out to get me. Thankfully, I can retreat to my kitchen when I need a stress break and whip up something delicious (and hopefully something quick) with my favorite fall ingredients. Squash, root vegetables, greens, apples, pears, nuts- they are all in season and the produce stand is full of them.</div><div><br />
</div><div>Tonight's dinner at the Munoz's utilizes probably my favorite fall ingredient, butternut squash. I can eat roasted cubes of the orange goodness all day long, it's like candy. I've got a slew of recipes that call for it. Tonight I am making a double batch, some to use tonight in my risotto, and some to use for Taco Tuesday. Stay tuned for that recipe tomorrow, but for now...</div><br />
<b><span class="Apple-style-span" style="color: #b45f06;">Roasted Squash & Sausage Risotto</span></b><br />
1 large butternut squash, or 2 small, peeled, seeded & cut into small 1" cubes<br />
Olive Oil<br />
1 Tbsp dried thyme<br />
Cayenne pepper<br />
Salt & pepper<br />
1 pkg sweet Italian turkey sausage<br />
2 shallots, finely diced<br />
4 cloves of garlic, minced<br />
1 cup arborrio rice<br />
½ cup marsala wine<br />
5 cups chicken broth<br />
½ cup grated parmesan cheese<br />
<div><br />
<ol><li><b><span class="Apple-style-span" style="color: #b45f06;">Roast the squash.</span></b> Preheat the oven to 350 F. Toss the cubed squash with olive oil, thyme, cayenne pepper (how much depends on how spicy you like things), salt &pepper and spread out on a rimmed baking sheet (you may need 2) lined with parchment paper. Roast the squash for about 45 minutes, until it is softened and slightly carmelized. Take half of the roasted squash, put it in a container and refrigerate for use in a later recipe.</li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Cook the Sausage.</b></span> While the squash is roasting, cook the whole sausage links in a pan until browned & cooked through. Remove from pan, let cool slightly and slice into ¼" rounds. Cover to keep warm.</li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Warm up the chicken broth. </b></span> While you are cooking the sausage, bring the chicken broth to a simmer in a small pot. Keep the chicken broth gently simmering while cooking the risotto.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Get the Risotto going.</span></b> Run olive oil around the bottom of a risotto pan (dutch oven type pot). Sauté the shallots over medium heat for a few minutes until they start to soften, then add in the garlic and cook for another minute or two. Add the rice and continue to sauté over medium heat for another 2 minutes or so. Season with salt & pepper. Add the marsala wine and stir gently until almost all the wine has been absorbed. </li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Add in the chicken stock, a little at a time.</b></span> Once the wine has been absorbed, start adding the hot chicken broth, ½ cup at a time, gently stirring over medium heat until almost all the liquid has been absorbed before adding more broth. Continue this process until the risotto is done, about 20 minutes. You may not need to use all 5 cups of the chicken broth. You'll know the risotto is done when it gets creamy looking and the grains are soft but still a little firm (al dente) when you bite one.</li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Add in the sausage & squash.</b></span> Once the risotto is done, remove from the heat, stir in ½ cup grated Parmesan cheese, the sliced sausage & the roasted squash cubes.</li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Serve!</b></span> Serve immediately. A nice merlot goes great with this dish.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLK_vtyUPUN6rUJSqYijxGC-lWfLSqaAPGIu1ohJHlf7ziDo7PK5wk-QL6Dncn174eDt6Per6YWw35KI7oU_2SqanQIDhue8MyUo52s_YwKXI6zuQWLhlPNRYGHsOgRyhLfwYO_CHaejYP/s1600/sausage2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLK_vtyUPUN6rUJSqYijxGC-lWfLSqaAPGIu1ohJHlf7ziDo7PK5wk-QL6Dncn174eDt6Per6YWw35KI7oU_2SqanQIDhue8MyUo52s_YwKXI6zuQWLhlPNRYGHsOgRyhLfwYO_CHaejYP/s400/sausage2.png" width="400" /></a></div><div><br />
</div><div>Regardless of what you may have heard, risotto is actually really easy to make, and pretty quick to make as well. Usually risotto recipes call for lots of butter, but I leave it out completely. I find a little olive oil works just as well, and the chicken broth adds enough richness that I don't miss the butter at all. You could also use regular Italian pork sausage if you wanted, but I use the Turkey variety to help keep the dish a little lighter. Just make sure you use the sweet Italian variety- it plays off the spicy squash really well.</div><div><br />
</div><div>Bon Appetit!</div><br />
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<br />
</div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com2tag:blogger.com,1999:blog-1455869685643749229.post-5129548756645326842010-10-27T20:49:00.000-07:002010-10-27T21:01:08.843-07:00Broccoli Stir Fry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjql-Qfy6B1dsGBJ_fWNgh8WIVjEkF3E4A_rs1a22yQ6KA5E_rgRT0ZFwFq6xMvaGyBAH8P7XfMxcAaCN_1OnPs44289Z1MKJyhb21rrz6a-lDL1dpbEgUOos2SCuEekQCv6GiMJ1hqhI35/s1600/broc3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjql-Qfy6B1dsGBJ_fWNgh8WIVjEkF3E4A_rs1a22yQ6KA5E_rgRT0ZFwFq6xMvaGyBAH8P7XfMxcAaCN_1OnPs44289Z1MKJyhb21rrz6a-lDL1dpbEgUOos2SCuEekQCv6GiMJ1hqhI35/s400/broc3.png" width="400" /></a></div>Pancho and I love broccoli. We eat it several times a week. We like it roasted, steamed, grilled, cooked in a pan, loaded into a casserole, it really doesn't matter. I don't think there is a way to prepare broccoli where we wouldn't like it. We also love Asian food, and living in the San Francisco Bay area means that there are many many many places to get truly great Asian food. Vietnamese, Chinese, Japanese, Thai, Burmese, Korean, it's all here, and all within walking distance or delivery distance of our house. Naturally, one of our favorite dishes is stir-fry broccoli, with beef, pork, chicken or tofu. Only catch is that if we ate our beloved stir-fry broccoli out at these amazing Asian restaurants all the time, or even had it delivered- we'd be unable to pay the rent. So, I've spent some time trying to come up with a Broccoli Stir-Fry recipe that's just as good as what I can get from China Gourmet or Dragon Village- our favorite Chinese restaurants down the street.<br />
<br />
This recipe is sort of an amalgamation of several different recipes I've tried over the years, and you can use pretty much any vegetables or protein source. It works great with tofu, chicken or beef, but we like it best with thin strips of pork, and of course, with broccoli. The other great thing about this recipe? It's super cheap to make. The thin cut Pork Chops are really inexpensive and so are the veggies. And, it takes literally no time to prepare (especially if you have the pre-cut bag of broccoli, & pre-sliced mushrooms)-<br />
<br />
Cheap, Quick & Delicious... Winner, Winner, Pork Dinner!<br />
<br />
<span class="Apple-style-span" style="color: #b45f06;"><b>Broccoli Pork Stir Fry</b></span><br />
<br />
Thin cut pork chops (2 or 3), cut into small strips, seasoned with salt & pepper and tossed with some Cornstarch<br />
1 small onion, diced into large pieces<br />
4 cloves garlic, minced<br />
1 Tbsp fresh ginger, grated<br />
6 to 8 mushrooms, sliced<br />
1 large head of Broccoli, cut into small florets<br />
3 Tbsp Oyster Sauce or Fish Sauce (both available in the Asian section of Safeway)<br />
3 Tbsp Brown Sugar<br />
1 to 2 tsp Garlic Chili Sauce, more/less depending on how spicy you like it. (I use the Vietnamese kind, with the green lid & the rooster on the jar, also available at Safeway)<br />
1/3 cup chicken broth<br />
Salt<br />
Pepper<br />
Sesame Oil<br />
Steamed Brown Rice<br />
<br />
<ol><li><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #b45f06;"><b>Make the Stir-Fry Sauce</b></span>. </span>Mix the chicken broth, brown sugar, oyster or fish sauce & garlic chili sauce together in a small bowl. Set aside. </li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Cook the Pork & Onions</span></b>. Run about 1 1/2 Tbsps sesame oil around a large skillet or wok over high heat. Add the onions, garlic, ginger and the pork strips, which have been seasoned with salt & pepper and lightly tossed with cornstarch (it helps make a thicker sauce for the stir fry). Sauté for a few minutes until the pork strips are browned and the onions have softened. </li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Add in the Veggies</b></span>. Add another Tbsp of sesame oil to the pan and throw in the mushrooms, cook for another minute and then toss in the broccoli. </li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Add the sauce</b></span>. After a minute or two, pour the stir-fry sauce over the mixture and turn the heat down to medium. Continue to cook over medium heat for another few minutes, until the veggies are cooked through and the sauce has thickened. </li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Serve!</span></b> Serve over steamed rice. We like brown rice, but white rice works just as well.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_haHMZM4oUTbHNsAQB4BA0nkCVWsDh7ULAvrR8M5h4Qz7CwQjyqx8Aq5oOhkfWpFqN1QIMPXZk2ku3W95iv3hqTxinX8gO28eg46yna0gbQyFtwLpzpRuLilQciuRgUGKU1aq3MogajE/s1600/stir2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_haHMZM4oUTbHNsAQB4BA0nkCVWsDh7ULAvrR8M5h4Qz7CwQjyqx8Aq5oOhkfWpFqN1QIMPXZk2ku3W95iv3hqTxinX8gO28eg46yna0gbQyFtwLpzpRuLilQciuRgUGKU1aq3MogajE/s400/stir2.png" width="400" /></a></div><div><br />
</div><div>Bon Appetit,</div><div>Laura</div><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: 16px;"><br />
</span></span>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com4tag:blogger.com,1999:blog-1455869685643749229.post-61469551643844182062010-10-25T19:22:00.000-07:002010-10-25T19:22:35.098-07:003 Bean Bison ChiliI can pretty much guarantee that I won't be updating this blog daily, but as with all things shiny & new, it's hard to resist playing with it at first. <br />
<br />
I love fall, but fall in California is a little different from the fall I experienced growing up on the East Coast. There are no leaves that change color and crunch under your feet when you walk around town. We get mild sunny days and cool nights, punctuated by achromatic days full of rain. Lots of things actually start blooming and the gold hills of summer turn green. It took a while to get used to. I miss the fall colors a lot, but at least I still get to break out my thick sweaters and my crock pot. Of course, out here, I break these things out when the weather gets into the low 60's, where on the East Coast that's practically still considered warm. Living in California makes you "soft" when it comes to weather, that's for sure. <br />
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This past weekend it rained. All weekend. It was uniformly gray, wet & cold for 3 days straight. Perfect weather to make a pot of chili that could simmer away for a while and keep the kitchen warm. I love spicy chili, but my husband is not a fan of the heat, so this chili is pretty mild, although it's easy to spice it up more. It's another one of those recipes that I make a big batch of and then freeze half for future rainy weekends. I like using buffalo/bison meat- it's pretty lean, and has a nice sweet flavor and the chipotle & bacon give the chili a nice smoky flavor as well. Sweet, smoky & spicy is a winning combination in my book. And best of all, it can all be made in the same pot. Nothing beats a one-pot-wonder.<br />
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While technically I made this on Saturday, it is in fact what's for dinner tonight at the Munoz's.<br />
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<b><span class="Apple-style-span" style="color: #b45f06;">3 Bean Bison Chili </span></b><br />
Olive Oil<br />
1 lb Ground Bison (Buffalo)<br />
1 lb Bison chuck roast, cubed (if you can't find it, you can substitute regular beef- the kind you buy pre-cut up for beef stew or even better just use 2 lbs of the ground buffalo instead, which is almost always available at Safeway)<br />
4 strips thick-cut bacon, cut into small pieces<br />
1 large onion, diced<br />
6 cloves garlic, minced<br />
1 can black beans, drained & rinsed<br />
1 can white or red kidney beans, drained & rinsed<br />
1 can chili beans<br />
1 28oz can of crushed tomatoes<br />
3 Tbsp Cumin powder<br />
1 Tbsp Chipotle powder<br />
1 Tbsp Chili powder<br />
2 Tbsp Apple Cider Vinegar<br />
Salt & Pepper<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><ol><li><b><span class="Apple-style-span" style="color: #b45f06;">Brown the meat. </span></b> In a large dutch oven over medium heat add a little olive oil, the onions, garlic & bacon and cook for about 5 to 7 minutes, stirring occasionally, until the onions start to soften. Turn the heat up to medium-high and add in the ground bison and bison cubes. Season with Salt & Pepper. Cook, stirring occasionally until the meat is cooked through and starting to brown slightly, about another 5 to 10 minutes.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Add the beans & tomatoes.</span></b> Reduce heat to medium-low. Add the drained black beans & kidney beans to the beef & onion mixture and stir. Then add in the chili beans along with all the sauce they came in and the can of crushed tomatoes. Stir.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Add the seasoning. </span></b> Add the cumin, chipotle powder & chili powder and stir well. How much of each is really up to you. I love cumin so I tend to add a lot of that and since my husband doesn't like his chili too spicy I add a little less chipotle powder & chili powder than if I was making it for myself. Add the apple cider vinegar and stir. Turn heat down to low.</li>
<li><b><span class="Apple-style-span" style="color: #b45f06;">Simmer away.</span></b> Simmer the chili on low heat, covered, for a couple of hours, stirring every once in a while.</li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Serve!</b></span> We like ours with a small dollop of light sour cream in the middle & some shredded sharp cheddar cheese sprinkled on top. Sometimes I make mini cornbread muffins to go on the side. For those I just follow the recipe on the side of the cornmeal bag I get at Safeway.</li>
</ol><div><span id="goog_254023787"></span><span id="goog_254023788"></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cWPyhzltMRx0pWzQfVAdUQMmGj03lg4mpEzTauoCGGzfbPphfFED1TNlO9_2LmUWkzHO5-NEHCn2z0x3H5SzQC2vKdGmp6qrqxbBSb69LEpcy5kbOf8y7LHqAhdGbfYgzSZ1b0USST73/s1600/chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cWPyhzltMRx0pWzQfVAdUQMmGj03lg4mpEzTauoCGGzfbPphfFED1TNlO9_2LmUWkzHO5-NEHCn2z0x3H5SzQC2vKdGmp6qrqxbBSb69LEpcy5kbOf8y7LHqAhdGbfYgzSZ1b0USST73/s400/chili.jpg" width="400" /></a></div><br />
I've made this chili in a crock pot as well. I just cook the onions & brown the meat on the stove top first (step 1) and then transfer it to the crock pot right before step 2 above. From that point everything else is just the same. I've also made it many times using ground turkey instead of bison.</div><div><br />
</div><div>Bon Appetit!</div><div>Laura</div>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com2tag:blogger.com,1999:blog-1455869685643749229.post-78029809159443490012010-10-24T19:37:00.000-07:002010-10-24T21:13:40.875-07:00Roasted Squash SoupI know, I know, the last thing the world needs is another recipe blog, but hey, Internet space is free, and my husband has been after me to write my recipes down for years now, so I figure, what the hell, I'll join the masses and put my recipes online.<br />
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I'm not much of a writer, but I am a passable home cook, or at least I like to think so. Hopefully, if anyone else actually reads this blog they will look past my clumsy writing skills and focus on the food instead. Although, I should warn any potential readers- I may not prove to be much of a recipe creator either. Normally when I am in the kitchen I don't pay to much attention to quantities, amounts, etc. We'll just have to see how it goes.<br />
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I love to cook, for a lot of reasons. I love the creative outlet, taking individual items and putting them together to create something more. I love the feeling of seeing others enjoy something that I took time and care to make. But most of all, I love how when I am cooking I am in complete control of what's going on. I know, no matter what, that when I add A to B I will get C, without fail. With all the uncertainty swirling around life, the kitchen is my haven. When there's chaos, I retreat to my stove top & oven. I make bread, or soup, rack of lamb or a cake, because within the steps of a recipe I find order, peace and security.<br />
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My baby brother, Adam, is moving to New York City. He leaves tomorrow morning. Minus the 4 years I was away at college, we have never lived more than 20 minutes apart. That's over 30 years of having my brother within a few minutes reach. Like every brother & sister since the beginning of time, we haven't always gotten along, but I have always loved him, and always will. Even when I want to kill him, I've always known he was right down the road when I need him. I hope he feels the same about me. He is moving to New York to start an exciting new chapter in his life. He's getting married to a great girl, who I really like, and I couldn't be happier for them. That being said, to say that I am a wreck over his leaving is quite an understatement. I haven't been able to stop crying since Friday evening when we got together for one last dinner. My turmoil has been a boon for my husband though, since I've pretty much spent the last 2 days in the kitchen, keeping my mind off my brother's leaving.<br />
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It's been raining all weekend, the weather practically demanding I make soup. Yesterday morning I stopped at my local produce stand (<a href="http://www.dansfreshproduce.com/">Dan's Fresh Produce</a> for those of you in the Bay Area. Check it out- Dan & his stand are awesome!) and the squash bins were overflowing. There is nothing I love more than squash soup. Making a giant pot would be just the thing to keep my mind off Adam's imminent departure. Did I mention my brother is a professional chef? Well he is, the real deal, with the tall white toque, an impressive resume and everything. He's created some of the most memorable dishes I have ever eaten, and he's taught me almost everything I know about navigating my way around a recipe and a kitchen. Making a delicious soup seems like the perfect tribute to him. So without further ado, onto my recipe...<br />
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<b><span class="Apple-style-span" style="color: #b45f06;">Roasted Squash Soup</span></b><br />
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1 medium size Butternut Squash, peeled, seeded & cut into 1" cubes<br />
1 medium size Acorn Squash, peeled, seeded & cut into 1" cubes<br />
1 medium size Buttercup Squash, peeled, seeded & cut into 1" cubes<br />
1 large Yam (or Sweet Potato), peeled & cut into 1" cubes<br />
4 Tbsp dried Thyme<br />
Chili powder<br />
Olive Oil<br />
1/4 c butter<br />
2 apples, peeled, cored, coarsely chopped*<br />
1 medium onion, diced<br />
2 stalks celery, diced<br />
2 garlic cloves, chopped<br />
Bunch of fresh sage leaves, chopped fine<br />
Salt & Pepper<br />
8 to 10 cups chicken broth<br />
Blue Cheese crumbles (optional)<br />
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* I used 1 Golden Delicious & 1 Fuji apple<br />
<div class="separator" style="clear: both; text-align: center;"></div><ol><li><span class="Apple-style-span" style="color: #b45f06;"><b>Roast the Squash</b></span>. Preheat the oven to 350 F. In a large bowl toss the squash cubes with some olive oil, the thyme, salt, pepper & a little chili powder. Spread the seasoned squash in a single layer on 2 rimmed baking sheets lined with parchment paper (cause it makes clean-up way easy). Roast squash for at least an hour, stirring the squash halfway through cooking. When squash is done transfer back to a large mixing bowl.</li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Sauté the Onions, Celery & Apples</b></span>. In a large skillet or soup pot melt 1/2 stick of butter over medium heat. Add the celery, onions & garlic and cook for about 5 minutes, stirring occasionally, until the onions & celery start to soften. Stir in the apples & sage and season with salt & pepper. Continue cooking over medium to medium low heat for another 10 to 15 minutes, stirring occasionally, until the apples are nicely softened. </li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Mix Everything Together & Blend</b></span><b>.</b> Transfer the onion, celery, apple, sage mixture to the same large bowl with the roasted squash and stir all the ingredients together. Working in batches, puree the mixture in a blender, adding chicken stock to the blender for each batch (enough to cover however much of the squash mixture you put in your blender). Pour pureed soup batches into a large soup pot.</li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Heat up & Thin out</b></span><b>.</b> Once all the soup has been pureed and added to the soup pot, heat up the soup over medium heat, stirring occasionally. Add more chicken broth until the soup reaches the consistency you like. </li>
<li><span class="Apple-style-span" style="color: #b45f06;"><b>Serve!</b></span> Serve soup hot with a little bit of blue cheese crumbled on top.</li>
</ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1lHGuITu2pMbPc6XKD-9trjC5vuzQ9MzENC74HbbxyG7PZbapMIEbQBoIuJSumSZLxxtJy4dqDDJrYigZL9eESCqZR1pVmU2HlSjqSqmEqVUeq-zlT1UO1McgcZTZH0NpwsU7oOA_0US/s1600/squash-soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1lHGuITu2pMbPc6XKD-9trjC5vuzQ9MzENC74HbbxyG7PZbapMIEbQBoIuJSumSZLxxtJy4dqDDJrYigZL9eESCqZR1pVmU2HlSjqSqmEqVUeq-zlT1UO1McgcZTZH0NpwsU7oOA_0US/s400/squash-soup.jpg" width="400" /></a></div>This recipe makes a TON of soup, I usually freeze half of it for later use, and then try and pawn some off to friends. Feel free to cut the recipe in half if you don't have an army to feed or a large freezer to store the leftovers.</div><div><br />
</div><div>So that's it for my first blog post & first shared recipe. I swear most of the things I make aren't this time consuming, or require so many steps, or so many pots, pans, appliances & bowls. But just like my relationship with my brother, this soup takes time and little work, but is well worth it in the end. I hope you enjoy. If you try out my recipe and it works, let me know. If it doesn't work- let me know that too.<br />
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Bon Appetit!<br />
Laura</div><br />
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<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"></span></span>Laurahttp://www.blogger.com/profile/10679719838120935559noreply@blogger.com4