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Shrimp Lo Mein

The Allrecipes site is one of the better places for recipes and that’s where I found this one.  Nearly any fresh veggie will work in this – I had onions, broccoli, celery, cabbage, and a red bell pepper.  I used their sauce recipe with the addition of a tablespoon of sweet soy sauce.Nearly any pasta, too, will work.  I browsed the pictures people sent in and there were a couple of them that had used pasta shells although I’m not sure that one could be properly called lo mein.  The recipe’s author used angel hair pasta, I used noodles bought at the Asian foods store, they are wheat noodles, thin and flat rather than round.

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Pressure Cooker Corned Beef

20160317_131753[1] (1600x1060)In a slow cooker it’s an 8 hour project.  It takes several hours to boil one atop the stove.  In my Instapot pressure cooker it took 90 minutes for the meat, and the veggies just a few minutes.  There is additional time involved reaching temperature, and some spent winding down but this corned beef was so good I ran back to Kroger’s for two more that I’ll cook today to chill and slice for sandwiches.

Friday Recipe Exchange: Quick and Easy

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This is the time of year when I wander around the store looking for anything fresh. I am big on farm stands, shopping the outside aisles of the store (away from all the processed stuff) and cooking from scratch. This is the difficult time for creative cooking in my kitchen. I fight the urge that long cold nights provoke: heavy, carb-laden meals. But there is no getting around it, there is more pasta, more bread, more potatoes, more cookies (!!) and less fresh, raw veggies as the winter days wear on.

But I do have my go-to vegetable broth that is the base to almost all my soups. It is rich, creamy and satisfies that need for hearty comfort foods without all the guilt. Because I have a Vita-Mix, I just throw in celery, carrots, corn, green beans, spinach, tomatoes, green or red pepper, onion, dash of lemon juice , and water, blending until smooth. Spices vary depending on what type of soup I’m making, but a dash of lemon juice really brings out the flavors. It’s great on its own, or as a base for hearty vegetable soup, chicken tortilla soup, tomato-spinach soup and more.

Lately, besides soups, I’ve been making a lot of one-pot meals. I throw a few items into the pressure cooker and 20 minutes later, open it up and there’s a nice dinner. Not gourmet, but flavorful and good for a quick supper. Tonight’s feature recipe is one of those that can be cooked in a pressure cooker or saucepan. Put it together, cover and a bit later, dinner.

Let’s start with some other quick and easy recipes:

In the photo above, JeffreyW takes leftovers and makes a whole new awesome dinner. That’s why I always try to make extra sauce and freeze leftovers for quick meals.

Vegetable Pasta Toss (recipe here) is a friend of mine’s go-to meal on busy school nights. She varies the vegetables and spices to change it up.

Crispy Potato Chicken (recipe, full dinner menu and shopping list here) is easier than it sounds and a great way to shake up that typical chicken and potato dinner. Also you can easily substitute fish or pork chops for the chicken.

If you are like me and received pears for Christmas, here are two fresh and easy recipes with pears as the centerpiece:

Asian Pear, Cabbage and Grape Salad (click here)

Walnut Pear Salad (click here – there is also a dinner menu, Beef and Pepper Sub recipe and shopping list at that link)

I messed up the settings on my camera over the holidays (fixed now), so I’m a little short on photos this week. But here is a cell phone shot of my walk yesterday with the Bixster:

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Tonight’s feature recipe is truly one-pot. I’ve made it in the pressure cooker successfully, but unless you’re confident with your pressure cooker, I’d stick with the saucepan. Unless you have an electric pressure cooker, like JeffreyW’s new one. I’ve paired it with an easy vegetable side.

Spicy Chicken & Rice

  • 1 tbsp vegetable oil
  • 4 boneless chicken thighs (breast if you prefer)
  • 1 green pepper (substitute yellow or orange if you prefer)
  • 1 red pepper
  • 1 onion
  • 1-2 tbsp pickled sliced jalapeños
  • 1 cup uncooked rice
  • 1 cup water
  • 1 cup chicken broth
  • 14 oz can diced tomatoes
  • 2 oz sliced black olives (opt)

large saucepan or dutch oven

Heat ½ tbsp oil in pan, add chicken and cook until browned on both sides. Remove and set aside to cool enough to cut into large pieces.  Add remaining oil, onion, peppers & jalapenos to pan and sauté.  Stir in uncooked rice and stir for 1 minute.  Add water, chicken broth, tomatoes, & chicken to pan.  Bring to a boil, reduce heat to low and let simmer, covered, until rice is tender, about 20 minutes.  Add olives and serve.

Peas w/Mushrooms & Onions

  • 8 oz pearl onions (fresh or frozen)
  • 4 mushrooms, washed & sliced
  • ½ tbsp olive oil
  • ½ tbsp butter
  • 16 oz frozen peas
  • salt & pepper to taste

saucepan with lid, bowl

In the saucepan over medium, heat oil and butter. Add onions, mushrooms and stir until onions are softened. Remove to a bowl. Add peas and a splash of water to the saucepan and cover. Let simmer until peas are heated through. Add more water as needed – but you want them to steam, not boil. Once they are heated through, add mushroom mixture back to the saucepan and toss, adding salt and pepper to taste.

That’s it for this week. Next week I’ll continue to try and highlight what’s fresh and easy to combat the winter blues – TaMara

spring training ball

Remember, only 42 days until spring training.  87 until opening day.



Mmm…tacos

DSC_1193 (1600x1060)I opened a jar of habanero hot sauce a while back and there’s been a squeeze bottle full of it in the door rack of the fridge since then,  I decided I had better use it on something.  Turns out it works very well on a pork taco.  Either I’m tougher than I used to be or the aging in the fridge has tempered the heat in this particular batch – it was a lot sweet and just a tad hot.

Posole Pr0n

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Friday Recipe Exchange: Bring on the Veggies

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I thought as the farm stand season winds down it would be fun to focus on recipes that take advantage of super fresh produce before it all disappears.

I was going to make an Eggplant Parmesan for the featured recipe but never got around to it, so I went with the Chili Rellenos Casserole instead.

To get started, a fresh and tangy Asian Pear and Grape Cabbage Salad, recipe here.

These Marinated Mushrooms (recipe here) sounded good and could be used as an appetizer or sliced into a salad.

Pizza is great way to get have a fun and flavorful vegetarian dinner. JeffreyW always does pizzas right and his Margherita Pizza  (picture above) is no exception.  Click here for his recipe and lots of photos.

This week’s dinner menu sticks with the veggie theme: Pasta with Marinated Vegetables and Bruschetta. Menu, recipes and shopping list are here.

And finally, for the pet lovers, Bixby checked in this week, spoiler alert there was a bath and a stuffed monkey.

What’s cooking in your kitchen this weekend? Have any cool weather recipes to share?

Tonight’s featured recipe, quick, easy and oh, so good:

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Chili Rellenos Casserole

  • 2-7 oz cans whole green chilies
  • ½ onion, diced
  • 16 oz shredded 4-blend Mexican cheese
  • 4 to 6 corn tortillas, torn into wide strips
  • 4 eggs
  • 4 oz salsa
  • ¼ cup milk
  • salt & pepper
  •  ½ tsp crushed garlic
  •  ½ tsp red pepper flakes
  • ¼ cup snipped fresh cilantro ( Italian parsley or fresh basil if you hate cilantro)

bowl, 8×8 glass baking dish, greased

Drain and seed peppers. Layer 1/3 of the peppers in the bottom of baking dish, top with 1/3 onions, 1/3 of the cheese and 1/3 tortilla strips. Repeat to make three layers. Beat together eggs, salsa, milk, spices and cilantro. Pour evenly over casserole. Bake uncovered at 350° for 35-40 minutes until fluffy and center is set.

That’s it for this week. Have a fun and safe weekend. – TaMara

 

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Asian Pear and Grape Cabbage Salad

Today sucked. I mean really and truly sucked.

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But in other news, there’s water on Mars and the Blood Moon did not bring on the apocalypse and in the words of Scarlett O’Hara, tomorrow is another day.

I have a bunch of nice vegetarian sides and main dishes piled up in my to post file, so I thought this week would be a good time to focus on a few. Farm stands are still going strong, the weather can’t decide if it’s grilling or soup weather, this seemed like a safe bet.

Savoy Cabbage

Savoy Cabbage

Asian Pear and Grape Cabbage Salad

Dressing

  • 1/4 cup apple cider vinegar
  • 1 tsp spicy brown mustard
  • 1 tbsp maple syrup
  • 1/4 cup olive oil
  • salt and pepper to taste

Whisk together all the ingredients, except oil, slowly whisk in oil to create vinaigrette. Taste and adjust seasonings as desired.

Salad

Red Anjou Pears

Red Anjou Pears

  • 1/2 head of red cabbage
  • 1/2 head Savoy cabbage
  • 1 Asian pear, halved, cored and sliced into thin strips
  • 1 Red Anjour pear, halved, cored and sliced into thin strips
  • 1 cup seedless red grapes, halved
  • 1 cup seedless green grapes, halved
  • 1/2 cup toasted walnut or almond pieces

 

Cut each cabbage in half to create two wedges, remove core and slice crosswise into thin shreds, toss with pears, grapes and nuts. Drizzle with vinaigrette and toss thoroughly. Let set for 10 minutes and serve.

Asian Pears

Asian Pears

 

 

 

 

 

 

 

 

 

 



 

 

 

Friday Recipe Exchange: A Dash Less Salt

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Over the last couple of weeks I’ve had requests to pull together some of my recipes that go easy on the salt. I found quite a few and this week lemon made the biggest appearance, but tonight’s featured recipes bring in a whole host of other flavors that make it easier to go lighter on the salt.

Reducing salt with out losing flavor can be managed with several steps. First of all, try to use fresh foods whenever possible.  If you begin to read labels you’ll see many packaged foods contain extra fat, salt & sugar that you wouldn’t add if you prepared it fresh. And good, fresh ingredients bring their own flavors to a dish.

When you need to buy something, such as canned tomatoes or frozen vegetables, go with the no-salt version whenever possible. Then you can be in control of the sodium.

Adding flavors that enhance a dish is the key to cutting back on salt. Wine vinegars (especially on potatoes and meats), lemon juice (great for fish, vegetables and chicken), limejuice, and different spice mixes, including peppers, garlic, basil, rosemary, celery seeds, dill, toasted sesame seeds and citrus zest – go wild, try something new, you might surprise yourself – can transform a dish.  You can also buy prepackaged spice mixes to shake on, just make sure to read the label looking for sodium content.

With all that in mind, I went searching through my recipes to find ones that used a dash less salt.

I started the week with Lemon Ricotta Pasta with Chicken and Spinach, recipe here.

This week’s dinner menu (pictured at top) is Cranberry Chicken and Lemon Cheese Cauliflower, click here for menu, recipes and shopping list.

JeffreyW makes a flavorful Shrimp,Ham and Kale in Garlic Lemon Sauce, recipe here.

And finally, click here for Grilled Lemon Salmon with Corn Pepper Relish.

For the pet lovers, lots of pictures of Bixby in the next Bixby Diaries installment here.

How about you, what do you use to spice up a dish? What’s on the menu this weekend?

Tonight I’m featuring a few recipes that bring in some sweet and spicy flavors. These beans and rice are a nice change-up from the standard Wash Day Beans and Rice I usually make.

Caribbean Jerk Beans & Rice

  • 2 cups water
  • 1 cup rice
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 stalk celery, chopped
  • ½ green pepper, sliced
  • 1 tsp crushed garlic
  • 1 lb lean boneless pork, cubed in large pieces
  • 14 oz can diced tomatoes
  • salt to taste (this is a good recipe to substitute white wine vinegar for salt)
  • pepper to taste
  • ¼ to ½ tsp red pepper flakes
  • 1 to 2 tsp Caribbean jerk spice (you can buy it or make your own, recipe below)
  • ½ cup fresh chopped cilantro (Italian parsley works well in this recipe if you aren’t a fan of cilantro)
  • 14 oz can black beans, drained and rinsed (or substitute dry beans, soaked and cooked)

saucepan & skillet

Add water & rice to saucepan, bring to a boil, cover, reduce heat and let simmer until all liquid is absorbed, about 20 minutes. Heat oil in skillet, add pork and brown on all sides for 5 minutes, add onion, celery, pepper & garlic, sauté for additional 5 minutes. Add tomatoes & spices. Let simmer 15 minutes, add cilantro, black beans and simmer additional 5 minutes, until beans are heated through. Add cooked rice & mix thoroughly.

Caribbean Jerk Seasoning

  • 2 tablespoons dried onion flakes
  • 1 tablespoon garlic powder
  • 4 teaspoons crushed dry thyme leaves
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper

Blend together and store tightly covered (I keep old spice jars around for mixtures like this)

Orange-Mango Coleslaw

  • 8 cups shredded green cabbage
  • 1-1/2 large mangoes, peeled, pitted and diced
  • ½ medium red bell pepper, thinly sliced
  • ½ medium yellow bell pepper, thinly sliced
  • 6 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro

Combine cabbage, mangoes, bell peppers, green onions and cilantro in large bowl; stir gently to mix. Add Orange-Mango Dressing; toss gently to coat. Serve, or store in refrigerator up to 1 day.

Orange-Mango Dressing

  • ½ mango, peeled, pitted and cubed
  • 6 ounces plain nonfat yogurt
  • ¼ cup frozen orange juice concentrate (not diluted with water)
  • 3 tablespoons limejuice
  • ½ to 1 jalapeño pepper, stemmed, seeded and rough chopped
  • 2 tsp minced fresh ginger (substitute 1/2 tsp ground ginger if desired)

Place mango in food processor; process until smooth. Add remaining ingredients; process until smooth.

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

 

Sammich Pr0n – Fiesta Burger!

DSC_0150 (1600x1060)It’s a Party In Your Mouth™!   I had some leftover pico de gallo and shredded cabbage from a taco dinner last night so I made a quick vinaigrette and used the combo as a burger topping instead of the usual pickle and onion.  Worked pretty well!

Classic Corned Beef Dinner

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