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Sammich Pr0n

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Friday Recipe Exchange: Mix It Up

Cucumber SalsaI did quite a bit of cooking this week, but it’s been busy enough that I haven’t put together the recipes or taken a lot of photos. So tonight I’m highlighting some past favorites.

Pictured above is Crisp Cucumber Salsa, always a hit when I make it. Recipe here.

Baked Ziti is my go-to for dinners to take to events or share when condolences are needed – I often take it unbaked so it can be fresh and hot when needed. It’s also a great make-ahead dinner for weeknights. Recipe here.

This week’s dinner menu is Cranberry Pepper Steak and Bleu Cheese Mashed Potatoes, click here for menu and recipes.

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This yummy photo is from JeffreyW – it’s Bacon Dill Potato Salad – instructions here.

What’s on the menu for you this weekend? Grilling yet? Have anything fun planned?

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Tonight’s featured recipe is another quick but tasty dinner entry. When I was a kid I used to love the Friday nights my mom said, I’m tired of cooking let’s just have hamburger goulash – which was basically hamburger, tomato sauce and elbow macaroni with some spices thrown in. This recipe is like an adult version of that, with some real flavor.  Still easy to put together.

Pasta Jambalaya

  • 12 oz penne pasta
  • ½ tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 stalk celery, diced
  • 1 cup sliced carrots
  • 1 tsp crushed garlic
  • 1 tsp to 1 tbsp Cajun or Creole seasoning
  • 15 oz can black beans
  • 14 oz can diced tomatoes
  • 4 oz can chopped green chilies
  • 4 oz smoked sausage, sliced (I like Andouille)
  • 4 oz shredded Mexican 4-blend cheese

saucepan

Cook pasta according to package directions. Drain well. In the saucepan, heat oil and then sauté onion, pepper, celery and carrots until onions are translucent and celery soft. Add garlic, Cajun seasoning, tomatoes, chilies, beans, carrots and sausage. Bring to a low boil, reduce heat, add pasta and let simmer for 20 minutes. Serve with cheese as garnish.

Note: When a recipe says to add 1 tsp to 1 tbsp, or to taste of a spice, add it in small increments, 1/4 to 1/2 tsp at a time. Remember you can always add more, but it’s pretty tough trying to remove what you’ve added.😉

That’s it for this week. We’ve finally gotten rid of the clouds and it looks like a great weekend to spend outdoors Have a great weekend. – TaMara

 



 

Friday Recipe Exchange: Spring Whiplash

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This was my favorite photo from JeffreyW this week. That’s Homer (remember him?) doing his best Egyptian statue imitation.

We are having a week of weather whiplash, so the recipes this week reflect that. Some for those 75 degree days and some for the upcoming wet and wild weekend.

Two soups make the cut tonight.

Chicken Alfredo Tortellini Soup (recipe here), easy to put together and pair with a nice Antipasto Salad (recipe here) for a quick dinner or great for a lunch treat.

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French Onion Soup popped up on my radar several times over the past few weeks. So now I want some. It’s almost sweet onion time (Vidalia, April-May, followed by Walla Walla Sweets – June) and I think they make the best onion soups. JeffreyW’s mouth-watering photo above is only the beginning – entire slideshow and recipe are here.

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Turkey Cutlets and Lace Cookies were on the dinner menu this week. Full menu, recipes and shopping list are here.

What’s on your menu for the weekend? Cooking for summer, spring or winter in your area?

BLT Salad

Tonight’s featured recipe has been one of my favorite salads lately. Especially when the temps were close to 80 degrees.

Confession. I hate avocados. And guacamole leaves me cold. My friends love going to Mexican restaurants with me, I get my guacamole and sour cream on the side, then pass them on to my table-mates. But the avocado dressing for this salad, I can’t get enough. Go figure.

BLT Salad with Avocado Buttermilk Dressing
This recipe serves 2

Salad

  • 4 strips thick cut bacon (or substitute turkey bacon)
  • 2 hearts of Romaine lettuce, shredded
  • 4 to 6 cherry tomatoes, halved
  • 1 avocado, peeled and cubed*
  • cilantro leaves for garnish (optional)

Dressing

  • 1 avocado
  • buttermilk or ranch dressing**
  • limejuice
  • salt & pepper to taste

skillet, bowl, serving bowls

Dressing: halve avocado, remove pit and scoop flesh into bowl, add an equal amount of buttermilk dressing, limejuice to taste (I used about 1 tsp) and mix until smooth. Salt and pepper to taste. Set aside

Add bacon to skillet and cook on medium heat until crisp. Remove to paper towel to cool and drain. Slice into 1/2 inch pieces.

While the bacon is cooking, prep the salad fixings. Toss with cooled bacon pieces. Add to serving bowls, top with dressing and garnish with cilantro leaves.

*the easiest way to cube an avocado is to halve it, remove the pit and then score it into cubes. Run a sharp knife around the edge of the avocado, then turn the skin inside out and the cubes pop out.

**If you don’t like buttermilk or ranch dressing, you can substitute sour cream and 1 tsp crushed garlic for the dressing.

That’s it for this week. Have a great weekend…I’ll let you know if it’s two feet of snow or just rain for us – TaMara



 

 

Cheesy Potato Soup

20160313_173534[1] (1600x1060)This was a last minute thing that was thrown together quickly because I lost track of the time today.  I thought that grated potato in stock would be faster than a slow simmer of potato chunks, especially with a stick blender to hasten it along.  It was OK but it tasted rushed.  I added the cream and the cheese too soon.  It does photograph well, so there’s that.  Bonus:  I used up the rest of those biscuits!

Dinner Menu: Pineapple Rice Bowls and Chocolate Torte

Pineapple rice2In an odd series of events, I was thinking about focusing on rice for this week’s recipe exchange and then pineapples were on sale  – less than a dollar a piece – which reminded me of this recipe which I haven’t make in quite a while. So tonight I made it for dinner for friends.

And just in time for National Chocolate Cake Day, the menu includes…CAKE!

Here is the original post from January 2011 (where does the time go?)

Tonight I’m putting together a menu from two different restaurant visits. Last Friday night Bad Horse and I were in Santa Monica looking for somewhere to have a late dinner. I wanted something light at a place that was neither trendy nor pretentious. Harder to find than you might think. We settled on a cute little Thai restaurant on Wilshire, near the beach. They had pineapple rice on the menu and that sounded like it would fit the bill. I was pleasantly surprised by the dish. First, they served it in a pineapple, which made me laugh and second it was hands-down better than the Ming Tsai recipe I posted a few months ago. I vowed to go home and recreate it. That is our main dish tonight. The dessert comes from a little Italian restaurant near my house where LFern and I had lunch, I believe for my birthday this summer. I ordered their always excellent carrot cake and she decided to try their chocolate torte. We both really liked the torte (ours is a friendship based on coffee and chocolate) and I said I’d try and recreate it for her. It’s 5 months later, but I finally got around to it.   Hopefully it will not disappoint her – I really liked it and had fun making it, twice.

On the board tonight:

  1. Pineapple Rice
  2. Snow Peas
  3. Chocolate Hazelnut Torte

Pineapple Rice

  • 2 pineapples (if you’re making bowls, otherwise just one pineapple)
  • 4 cups cooked rice (about 2 cups uncooked) – I chose brown basmati
  • 4 strips of bacon, sliced into small pieces
  • 1 boneless chicken breast, diced
  • 8-10 small shrimp, cleaned
  • 3/4 cup raisins
  • 1/2 to 3/4 cup cashews (I like lots, your mileage may vary)
  • 1/2 cup pineapple juice
  • 1 cup diced pineapple
  • 1/4 cup Ponzu

Wok or skillet

The reason I really like this recipe is how fresh it is. The last pineapple rice was heavy on spices and all the flavors blended together. It was good, but this one, with only pineapple juice and bit of ponzu added, really lets each flavor shine. Their version did not have bacon, but I love bacon and pineapple together, so I added it. You can omit the bacon and fry the chicken in a tablespoon of oil instead. Personally, my shrimp ends up on Bad Horse’s plate, so I consider them an optional ingredient.

Coring the pineapple can be tricky. A friend has a pineapple corer and I wished I had one while I was making this recipe. You don’t need to serve it in pineapple bowls, but if you do, coring out the pineapple can be difficult. I cut off the stem to make a flat bottom, cut the pineapple in half, took out the core, scored the pineapple and scooped it out. By the time I was done, the rice had finished cooking, so it was time consuming.

Next you’ll want to fry the bacon until crisp, add chicken and fry on medium heat until it is cooked through. Add shrimp and let cook for 3-5 minutes, add remaining ingredients (including rice), mixing well over medium heat for 3-5 minutes. You want the pineapple and raisins to be warm, but not necessarily cooked. Serve in pineapple bowls with ponzu or soy sauce. Serves 4

Snow Peas

I served these raw because I liked the crisp contrast to the main course. You can lightly steam them if you desire, or even add them to the rice dish for a true one-dish meal.

Chocolate Hazelnut Torte

  • 12 oz bittersweet chocolate chips
  • 1/4 cup butter
  • 2 tbsp milk or cream
  • 3/4 cup sugar
  • 7 eggs
  • 3 tbsp Frangelino (opt)
  • 1/2 tsp vanilla
  • 1/2 cup hazelnuts, chopped
  • 1-1/2 tsp baking powder

Preheat the oven at 375 degrees. Butter a 10-inch springform baking.

With this recipe, I made it two different times. The first time I separated the eggs, beat the whites until stiff and folded them in last. The second time I just beat the whole eggs until they were frothy. I actually liked the texture better the second way. You can do either. The directions below are for the latter cake.

In a medium saucepan, whisk the chocolate, milk and butter together over low heat until a smooth mixture forms. Set the chocolate mixture aside to cool.

In a blender, beat eggs well. Add sugar, blending until the mixture turns thick and pale yellow. Add the Frangelino and gradually add the cooled chocolate mixture, blending slowly until combined. Add baking powder, vanilla and nuts and mix until just combined.

Bake for 45 minutes, turn oven down to 350 degrees, then cover with foil and bake for an additional 15-20 minutes until a skewer inserted in the center comes out clean. Cool on rack until completely cooled. Serves 12 small portions

Shopping List:

  • 2 pineapples (if you’re making bowls, otherwise just one pineapple)
  • 2 cups white rice
  • 4 strips of bacon
  • 1 boneless chicken breast
  • 8-10 small shrimp, cleaned
  • 3/4 cup raisins
  • 1/2 to 3/4 cup cashews
  • 1/2 cup pineapple juice
  • 1 cup diced pineapple
  • 1/4 cup Ponzu
  • Snow peas
  • 12 oz bittersweet chocolate chips
  • 1/4 cup butter
  • 7 eggs
  • 3 tbsp Frangelino (opt)
  • 1/2 cup hazelnuts, chopped

Also: baking powder, vanilla, sugar, milk or cream,

Tidbits

20151208_142431 (1600x1060)Just for a fun exercise, I did this pork shoulder as a confit.  (Not sure of the grammar on this – confited, ala confit, something else?)  Submerged the butt in olive oil and ran it at 250 until the temp in the middle reached 200 degrees, about 5 hours iirc.DSC_1525 (1600x1060)After it cooled down I pulled the shoulder apart and stowed it in a plastic bag, saving out enough to reheat in duck fat for some sandwiches.  These are on my mini-buns with slaw and a local brand of bbq sauce.DSC_5435 (1600x1060)Good spot for a kitteh!  This is Bitsy in one of her favorite lounging spots atop the couch.20151208_154839 (1600x1060)We’ve been giving the bread machine some love here lately.  I have a big beef roast brining in the basement fridge, planing to make a corned beef.  I think it will be finished in the oven, instead of boiling like I’ve always done.  I wanted to try a rye bread machine recipe to see how it was going to go because, corned beef!  It’s the loaf on the left, the other is a plain white loaf.  The shine on to crust?  Duck fat!DSC_1529 (1600x1060)Here is a ham and swiss sammy on slices of that white bread.  I like my ham and cheese with slaw, and those pickled onions and peppers caught my eye.  It’s all good.katie_clipping[1] (1600x1060)Mrs J took Katie in to have her coat groomed.  Katie took it pretty well, she’s able to make the best of any situation she figures she can’t escape from.DSC_1505 (1600x1060)Moar sammich pr0n!  Cheeseburgers and fries with my homemade chipotle ketchup.  Younger Swiss melts better than the aged stuff – a feature, not a bug.DSC_1442 (1600x1060)Some more breakfast pr0n, waffles with bacon and eggs.

Friday Recipe Exchange: What’s in the Pantry?

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The sun is peaking through the clouds after two days of excellent rain. A little thunder, a steady drizzle and snow in the mountains, perfect Colorado fall.

Tonight’s recipe exchange was prompted by a friend of mine who recently lost her husband. I was working at her house and she asked me to come into the kitchen and began going through her pantry, freezer and refrigerator and filling a bag for me with things she didn’t think she’d be able to use. She doesn’t really like to cook much and cooking for one can be a challenge. That’s when I had an idea. I asked her if I could come over every once in a while and cook for her and use up a lot of these amazing ingredients. Her husband was a bit of gourmet, so the whole kitchen is filled with mouth-watering things.

What sold her on the idea was my desire to just pop in, look around the kitchen and come up with something on the spot based on what ingredients sparked my imagination. She thought that sounded like fun and I agree. One of the things I’m really looking forward to is using the black rice. I’ve never cooked with it before.

So for tonight, I went looking through my recipe files to find the ones that started out as a “whatever is in the pantry” meals. They are rarely the same thing twice, but I put the basics in a recipe.

Here are a few:

Pineapple and Bacon Fried Rice is one of the reasons I keep Ponzu Sauce on hand. Click here for that recipe and click here to see all of JeffreyW’s photos and recipes for a variety of fried rice dishes (including the one pictured above).

Pasta is always a great base for a quick dinner.  Here is my Pasta Rustica, (basic recipe here), that can include any number of items from your vegetable drawer or freezer.

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Of course JeffreyW has a great photo of Beef and Broccoli. Yum.

Spicy Beef and Broccoli (click here) is one of my favorite dinners to make with sirloin. And it’s great if you forgot to take the meat out to thaw until late. There is also a full menu, recipes and shopping list at that link.

I thought I hated vegetables, until I had Stir Fried Vegetables in a Bread Bowl, (recipe here) at a local restaurant. Quick and easy, serve over rice or noodles if your basket weaving skills are minimal (that would be me).

Finally, the weekly dinner menu starts with a basic recipe that you can jazz up with whatever you have on hand, Beef Vegetable Soup and Apple Pumpkin Butter. Menu, recipes and shopping list are here.

What are your go-to “raid the pantry” meals? Are there ingredients you always keep on hand for quick dinners? What’s on the menu for the weekend? I’m not sure there will be a recipe exchange next week, I’m hosting a dinner. Stay tuned…

For tonight’s featured recipe, I kept it as simple as it gets. If you can’t find pineapple salsa, JeffreyW has a recipe for it.

Frijoles Ananás

  • 2-15 oz cans pinto beans, drained and rinsed
  • 16 oz pineapple salsa
  • 1 tsp to 1 tbsp chili powder (start with 1 tsp and add more to taste)
  • 1/4  tsp to 1 tsp cayenne pepper (start with 1/4 tsp and add more to taste)
  • 1/4 cup chopped cilantro

To serve:

  • 8 oz shredded cheddar
  • 6 to 8 taco size tortillas, warmed

saucepan

Add beans, salsa and spices to a saucepan, bring to a low boil for 1 minute, reduce heat and let simmer 10 minutes, add cilantro and simmer for 5 additional minutes. Serve with cheese and tortillas.

If you want to make it a one-pot meal, add corn or cubed zucchini to the mix for a complete dinner. Serves 4 generously.

That’s it for this week. Have a great weekend – TaMara

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Sammich Pr0n

DSC_0973 (1600x1060)This was so good yesterday that it seemed like a good idea to make another one for lunch today.DSC_0977 (1600x1060)We are taking full advantage of those great tomatoes from the farmer’s market!DSC_0981 (1600x1060)

Friday Recipe Exchange: Garden Bounty

N1106NIWO126.JPG Eddie Running Wolf of Boulder is carving figures with a Northern Arapaho theme out of the remaining stumps and trees along Niwot Road. The town of Niwot has commissioned him to do the work. For a video of the project, go to www.dailycamera.com. Cliff Grassmick / November 5, 2009

Carving by Eddie Running Wolf of Boulder, Photo from Times-Call

I am completely slammed again this week. Though I am hoping to escape early today and head out to Chainsaws and Chuckwagons to see some of the artists. We take our old tree stump carving very seriously here. Since I didn’t have time to cook this week, I decided to raid JeffreyW’s recipes and photos.

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Let’s start with his Stuffed Anaheim Peppers, pictured above and recipe here

Then there is his Homemade Sauerkraut, for instructions click here.

I bought ribs on sale and am going to make my slow-cooker Polynesian Ribs this weekend, the complete dinner menu and recipes are here. Even if I can’t find time to cook, these are easy and quick.

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JeffreyW took some of his garden harvest and made a fresh batch of Hot Giardiniera last weekclick here.

Have any recipes to share using fresh from the garden bounty? What’s your recipe for fun this holiday weekend? Cooking up anything special?

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I picked two featured recipes tonight, both taking advantage of fresh garden veggies and herbs, like JeffreyW’s lush basil, above. They are simple and quick to make, so you can get back outside to take advantage of the last unofficial weekend of summer.

Pasta w/Fresh Basil

  • 10 oz bow-tie pasta
  • 3 tbsp olive oil
  • 1 bunch basil (1 loose cup)
  • 2 tomatoes, chopped
  • ¼ cup grated parmesan

saucepan

Cook pasta in saucepan according to package directions.  Drain well.  In saucepan, heat oil, basil, tomatoes and sauté for 1 minute, add pasta and toss with cheese.  Serve immediately.

Collard Greens w/ Bacon

  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt & pepper to taste

skillet, saucepan, steamer

Wash collard greens. In skillet, cook bacon till crisp, remove, cool and crumble. In bacon drippings, sauté onions, remove. In saucepan, place steamer and enough water to come to the bottom of the steamer, add greens and steam until tender. Mix honey & vinegar, and a little of the bacon drippings if you like. Toss all ingredients together and serve.

Aren’t JeffreyW’s photos fun? I’m so lucky he came on board years ago. That’s it for this week. Have a safe and fun holiday weekend.  – TaMara

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Dinner Menu: Grilled Steak with Coffee Rub and Blueberry Coffeecake

Blueberry Coffee CakeBeen busy with my new motorized standing desk. I haven’t even stepped in the kitchen today. Had to put the desk together, then actually get some work done. I’ll post more about it tomorrow, it’s very cool. Until then, here is one of my most requested recipes:

From August 2013

A friend of mine spent a few months one summer experimenting with coffee rubs. This was one of my favorites. If you need something fun to do with your next grilled steak, this is a recipe to try. And with my love of blueberries, can’t go wrong with a blueberry coffeecake.  Yum.

On the board tonight:

  1. Steak with Coffee Rub
  2. Green Beans w/Bacon & Onion
  3. Baked Potatoes
  4. Blueberry CoffeeCake

Steak with Coffee Rub

  • 3 tbsp chili powder (pure ancho or a blend)
  • 3 tbsp finely ground coffee (espresso works best)
  • 1 ½ tbsp paprika (use a good one)
  • 1 tbsp dark brown sugar
  • 2 tsp dry mustard
  • 1 tsp salt
  • 1 tbsp fresh ground pepper
  • 1 tsp ground coriander
  • 1 to 1-1/2 lb of steak (rib-eye, sirloin, NY strip, etc) in 4 thick pieces

Mix together all spices. Lightly rub each steak with oil and then coat liberally on both sides with coffee rub. Now you can cook in a pre-heated skillet on medium-high heat, 5 to 7 minutes each side for medium rare. You can broil in the oven, using the second slot down from broiler, for 5 minutes each side, again for rare to medium rare, longer for medium. Or if you’re lucky (sigh) you can grill them outside. Cooking times will vary no matter which style you choose, so watch carefully and you’ll probably have to use a meat thermometer to really judge, because the rub makes it a little harder to eyeball it. Let sit for a few minutes before serving.

Green Beans w/Bacon & Onions

  • 1 lb fresh or frozen green beans (if fresh, snap off ends and snap into smaller pieces)
  • 2 strips bacon, cut into small pieces
  • 4 green onions, chopped
  • salt & pepper to taste

Sm. Saucepan, steamer and Skillet

Steam beans until slightly crisp, but tender. While beans are steaming, begin browning bacon until crisp. You can drain most of the bacon drippings, leaving 1 tbsp to lightly coat beans. Add onions. Drain beans and dab with a paper towel. Add to bacon mixture, mixing well, until beans are coated in bacon drippings. Cook on medium-low for 1 to 2 minutes, until onions are heated through.

Blueberry CoffeeCake

  • 2 cups flour
  • 1/2 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 4 tbsp cultured buttermilk powder (or 1 cup butter milk  & omit water)
  • 1 egg, beaten
  • 1 cup water
  • 1 tsp vanilla
  • ½ cup vegetable oil
  • 8 oz frozen blueberries

Topping:

  • ½ cup brown sugar
  • ¼ cup butter, softened
  • ½ cup flour

8×8 baking dish, greased

2 bowls

In bowl, add flour, sugar, baking powder, salt, buttermilk and mix well. Make a well in the center add egg, water & oil. Stir quickly until all everything is mixed well, but don’t over mix. Fold in blueberries. Spread batter evenly in baking dish. In bowl, mix topping ingredients until crumbly. Sprinkle evenly over the top of batter. Bake at 400° for 25-30 minutes, until toothpick comes out clean.

Shopping List:

  • 3 tbsp chili powder (pure ancho or a blend)
  • 3 tbsp finely ground coffee (espresso works best)
  • 1 ½ tbsp paprika (a good one)
  • 2 tsp dry mustard
  • 1 tsp ground coriander
  • 1 to 1-1/2 lb of steak
  • 1 lb fresh or frozen green beans
  • 2 strips bacon
  • 4 green onions
  • 4 tbsp cultured buttermilk powder or 1 cup buttermilk
  • egg
  • 8 oz blueberries

Also: brown sugar, butter, flour, vegetable oil, vanilla, salt, baking powder, sugar, fresh ground pepper



 

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