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Blog Archives

Sticky Wings

These were a result of two recipes, Alton Brown’s Buffalo Wings for his two step cooking method, and Krista’s Honey Garlic wing recipe for the sauce.  The dumplings are from frozen and were steamed.I steamed the wings in two batches, about ten minutes each, because the basket was small.  The steamed wings were allowed to drain and cool on paper towels before baking on parchment paper at 375 until browned, about 40 minutes more.  Flip the wings over halfway through.Switching the paper for foil, the wings were dipped in the honey garlic sauce and baked until the sauce got bubbly, and then were re-dipped and baked again.  Two thumbs up!

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Pizza Pr0n

I picked the first batch of cherry tomatoes, probably about a pint and a half.  Mrs J looked at the bowl and thought they would go good on a pizza.  She was right.

These are more of those naan loaves we bought at the International grocery.  They are about 8 inches in diameter and make great little individual pies.  I brushed them with garlic infused olive oil, added pieces of sliced provolone, and the sliced tomatoes.  They went into a 400 degree oven for about 10 minutes.  Add the fresh basil after they come out.  Shredded parmesan works well.  I use a microplane grater on a small block of hard cheese.

Gyro Burger

I didn’t feel like going full on Alton Brown on the little bit of ground lamb I had so I just added a ton of garlic, cumin, ginger, and a store bought Greek seasoning powder and fried it up like a basic burger.  I very nearly ruined the tzatziki.  Never use a stick blender if you think the cukes are not diced finely enough.  Just don’t.

Christmas Eve Menu: Spinach Lasagna Dinner

Lasagna snap3

I’ll update the photo if I get a good one this Christmas Eve

Tossing around ideas for my Christmas Eve party and settled on lasagna this year. It will once again be gluten-free using specialty noodles. Excited to have our traditional party in the new house.

On the board:

  1. Spinach Lasagna
  2. Tossed Salad
  3. Garlic Bread*

This recipe takes about an hour to prepare and another hour to cook. It easily serves 6 – 8. I will make it a day ahead and refrigerate. It will need additional cooking time to bring center up to temperature.

Spinach Lasagna

Sauce:

  • 3-15 oz cans tomato sauce
  • 2-6 oz cans tomato paste
  • 14 oz can diced tomatoes
  • 2 tsp oregano, crushed
  • 2 tsp basil, crushed
  • 2 tsp crushed garlic
  • 1 medium carrot, peeled & finely grated
  • pinch of sugar (reduces acidity of the tomatoes)
  • Optional: ½ lb ground beef and ½ spicy Italian sausage, browned

Saucepan

Add all ingredients to saucepan on medium-high, stirring constantly until it begins to boil lightly. Turn to low and let simmer while you prepare the remaining ingredients.

Lasagna:

  • 1 pkg lasagna noodles (16 oz), cooked and placed in cool water until layering
  • 16 oz ricotta cheese
  • 8 oz package frozen spinach, thawed or 8 oz fresh, washed and dried
  • 1 egg
  • 12 oz sliced mozzarella cheese
  • ½ cup parmesan cheese

13×9 baking dish (I prefer glass), lightly oiled

To prepare: Mix ricotta, spinach and egg until well blended. Ladle a layer of sauce on the bottom of the baking dish. Cover in a single layer of noodles. Ladle sauce over noodles. Spoon ½ of the ricotta mixture evenly (if you place large dollops evenly like putting cookie dough on a baking sheet, fairly close together, it will spread as it cooks, no need to smooth it). Layer 1/3 of the mozzarella over the ricotta. Repeat: noodles, sauce, ricotta, mozzarella, noodles. On top of the last layer of noodles, add remaining sauce, mozzarella and parmesan cheese.

Bake at 350 degrees for 45 minutes, uncovered – I like to place the baking dish on a baking sheet to catch any spills as it bubbles. Place knife through the center, if it comes out heated through, remove and let stand for 10 minutes before cutting and serving. If it needs more cooking time, you can cover with foil to keep the cheese from burning and cook 10 more minutes. Let stand uncovered before serving.

Garlic Bread

*I’m going to purchase a gluten free loaf  (we have a great local bakery for that) and I’m also going to make this Slow Rise recipe.  Making the garlic bread is easy. I slice the loaves in half lengthwise, melt butter, add a healthy amount of crushed garlic and brush liberally on each loaf half. Then I top with shredded mozzarella and Parmesan.  Broil until cheese is melted and bread is golden brown. Slice and serve.

Tossed Salad

I try to change it up each year, and I don’t know how I’m going to do this time. Maybe spinach/raspberry or a veggie toss with romaine.

Next up: Dessert Menu



 

Garden Fresh Pasta Dinner

I had friends over on Sunday and by request, made a garden fresh entrée. The advantage with this type of dinner is, it is quick and easy to prepare while guests are there. We had pleasant conversation as I put it together, which from start to finish was less than 20 minutes.

I apologize in advance, I have no photos of the final dish because I was having such a good time I completely forgot to even get my camera out.

Garden Fresh Pasta

  • 4 tomatoes
  • about 4 basil leaves (or 1/2 tsp dry)

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  • 12 oz linguine
  • 2 tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 green pepper (or red or orange as desired), chopped into large pieces
  • 2 zucchini, cubed
  • 1 large eggplant, cubed
  • 2 cloves garlic, crushed
  • 4 tomatoes (I used a variety from my garden and my friends’ garden), chopped into large pieces
  • 1 tbsp chopped fresh basil (or 1 tsp dry)

saucepan, skillet, large pot

Blend 4 tomatoes and 4 basil leaves together until smooth and add to saucepan. Bring to a boil, reduce heat and let simmer while prepping the remainder of the dinner.

In large pot, cook pasta according to package directions, to al dente. Drain, but don’t rinse.

In skillet, heat 1 tbsp of oil, add onions. Saute for a minute and then add peppers. Stir occasionally until they are softened and onions are translucent. Add additional tbsp of oil, once heated, add garlic, zucchini and eggplant. Saute until tender. Finally, add tomatoes and basil, cook for one to two minutes and then add the tomato mixture from the saucepan. Stir together gently and bring to a low boil for about 1 minute. Serve over pasta.

I served it with grated Parmesan, tossed salad and fresh baked bread

Go wild and add whatever fall garden vegetables you have on hand….



 

Grilled Vegetable Salad

This works well as a side or a nice, fresh main course.

Grilled Vegetable Salad

  • 1 large red onion, quartered
  • 4 red potatoes, quartered
  • 8 oz baby carrots
  • 2 tbsp olive oil
  • 2 tsp rosemary, crushed
  • 1 tsp sage, crushed
  • 1 tsp crushed garlic
  • ½ tsp salt
  • ¼ tsp pepper
  • 8 oz bag spinach leaves or spring greens
  • 2 tbsp lemon juice
  • 1 tbsp melted butter

serving bowl, large bowl, grilling basket or foil

Mix oil and spices, toss with onion, potatoes and carrots in a large bowl, until well coated. Place in a grilling basket or wrap in foil and grill for 20 minutes, stirring or turning frequently.  Mix together lemon & butter.  In serving bowl, add greens, grilled vegetables and toss with lemon butter

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Snow Alert Means Soup Time: Hearty Spinach-Tomato

Spinach Tomato Soup

French Toast Alert System may be activated, but I have my own comfort snow foods. Big pot of soup on the stove:

Tomato-Spinach Soup

  • 1 lb ground beef (or 1/2 ground beef, 1/2 spicy Italian sausage)
  • 1/4 of a small onion, chopped
  • 24 oz diced tomatoes (fresh or canned)
  • 2 cups loosely packed baby spinach, cleaned
  • 8 oz sliced carrots (I use frozen)
  • 1 cup green beans
  • 1 cup water, more as needed
  • 2 tsp crushed garlic
  • 1 tsp dried basil, crushed
  • 1 tsp dried oregano, crushed
  • 1/4 tsp red pepper flakes (opt)
  • salt and pepper to taste
  • Grated Parmesan for garnish
  • spinach chiffonade for garnish

blender, saucepan

In saucepan, brown ground beef and onions. In a blender, blend together spinach and tomatoes, until smooth*.  Add to beef mixture, along with vegetables and spices.  Bring to low boil, stirring frequently, reduce heat and let simmer for 15 to 20 minutes.  Serve with Parmesan and spinach chiffonade.  Makes 4 generous servings.

*Blending the spinach, tomatoes together gives you a nice hearty tomato base for the soup.  You can add some additional spinach leaves at the end if you like, letting them get limp but not overcooked.

White Beans in Tomato Sauce with Sausage

 

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Not much to this one, I opened two cans of cannellini beans and a can of San Marzano tomatoes and dumped them into a pot in which I had browned some Italian sausages and sweated a diced onion in a little olive oil.  I removed the sausages after they had cooked in the sauce for a while and sliced them, in the photo they have just been returned to the pot.

I was pretty sure there was an actual recipe for this dish.  A search for white beans + tomatoes + sausage + recipe found several.  I noted that this recipe called for sage as a seasoning so I added some rubbed sage.  I already had bay leaves and some marjoram and dried basil and the garlic in mine.

Quick Dinner: Vegetable Pasta Toss

And…we’re back. Tonight’s recipe exchange is going to focus on quick and fresh. This is as quick as it gets.

Vegetable Pasta Toss

  • 9 oz pkg linguine
  • 2 tbsp olive oil
  • 1/2 cup diced yellow onion (or 6 green onions, including greens)
  • 1 tsp crushed garlic
  • 8 oz broccoli florets
  • 1 zucchini, cut into 1-inch chunks
  • 1 yellow squash, cut into 1-inch chunks
  • 14 oz can diced tomatoes
  • 1 tsp basil, crushed
  • ½ cup Parmesan cheese, shredded or grated

saucepan, skillet

Cook linguine according to package directions.  While it cooks, heat oil in skillet over medium heat, add onions and saute until translucent. Add  garlic and vegetables, stirring until tender-crisp. Stir in tomatoes, basil and cook until heated through. Drain pasta and add to skillet, tossing well. Top with Parmesan cheese.

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Full Dinner Menu: Hearty Tomato Soup and a Couple of Awesome Grilled Cheese Sandwiches

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Awesome Photo by JeffreyW

This is one of my favorite menus, perfect for a chilly week.

For a different take on grilled cheese, JeffreyW makes Inside Out Grilled Cheese here.

This not your mom’s canned soup or grilled cheese.  These are tasty, hearty and easy to whip up.  And the flax cookies are addictive (I can say this because it’s a friend’s recipe).  On the board tonight:

  1. Hearty Tomato Soup
  2. Totally Awesome Grilled Cheese Sandwiches
  3. Flax Cookies

Hearty Tomato Soup

  • 28 oz canned tomatoes*
  • 1 tsp crushed garlic
  • 8 oz carrots
  • 2 stalks celery
  • 3 green onions, including greens
  • 1 tsp basil
  • ¼ tsp oregano
  • salt & pepper to taste
  • 2 cups milk
  • 2 tbsp whole wheat flour

2 quart saucepan

In a blender, mix tomatoes, garlic, carrots, celery & onions. Blend until liquid. In saucepan, combine tomato mixture with spices, heat over medium heat, stirring constantly. Let bubble (don’t let boil or use high heat, it will scorch) for 5 minutes. Add flour to cold milk, blend until smooth, add to soup. Let bubble again, reduce to low heat and let simmer for 15 minutes. Stir occasionally.

* This is the time to use up any left over garden tomatoes, instead of canned. Blend until you have 4 cups of crushed tomatoes.

Totally Awesome Grilled Cheese

For each sandwich:

  • 2 slices whole wheat bread (or favorite firm bread)
  • Enough favorite cheese (Velveeta, cheddar cheese, Monterey Jack, etc.  to cover bread (about 3 slices)
  • Sliced Jalapeños (if you want some heat)
  • 1 large slice of tomato w/dash of salt
  • 1-2 tsp Mayonnaise or Miracle Whip
  • Butter
  • Spray Oil

Spread salad dressing on both slices of bread and add ½ of the cheese to one slice of bread, place tomato & jalapenos on the cheese and top with remaining cheese and the other slice of bread, this keeps bread from getting soggy from the tomato. Lightly butter outside of both sides of the sandwich and grill in skillet sprayed with cooking spray or lightly oiled on medium heat until cheese is melted and bread is toasted. While it is grilling, press down hard with a spatula, “squishing” the sandwich. We don’t know why, but this makes them taste better.  🙂

Flax Cookies

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup oatmeal
  • 1 tsp soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup ground flax
  • 2 cups flour
  • 1 cup chopped almonds

Bowl & cookie sheet

Preheat oven to 350 degrees

Cream butter and sugar, add egg, vanilla and beat well. Combine dry ingredients together and then fold into egg mixture until well blended. Mix in almonds and drop by the spoonful onto the cookie sheet. Bake for 10-12 minutes until golden, don’t let them brown.

Shopping List:

  • 28 oz canned tomatoes or fresh tomatoes (4-6 large)
  • 1 tsp crushed garlic
  • 8 oz carrots
  • 2 stalks celery
  • 3 green onions
  • 8 slices whole wheat bread (or favorite firm bread)
  • 8 – 10 oz favorite cheese (Velveeta, cheddar, Monterey Jack, etc)
  • 1- 2 Jalapenos or 2 oz pickled Jalapenos
  • 1 large tomato for slicing
  • Mayonnaise or Miracle Whip
  • 2 sticks + butter
  • 2 eggs
  • 1 cup brown sugar
  • 1/2 cup ground flax

Also: crushed garlic, basil, oregano, pepper, whole wheat flour, unbleached flour, salt, baking powder, baking soda, vanilla, oil spray

Originally posted October 2009

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