Full Dinner Menu: Washday Beans and Rice

Photo from JeffreyW

I’ve been watching a home show about buying and selling big mansions in New Orleans. I’m enjoying touring these big old mansions.  Since I was in a Louisiana mood, time for one of my favorite dinners.

On the board tonight:

  1. Washday Beans & Rice
  2. Sliced Steamed Zucchini
  3. Corn Bread
  4. Blueberries & Raspberries w/whip cream

Washday Beans & Rice

  • 1 cup rice
  • 1 cup water
  • 1 cup chicken broth
  • 14oz can red kidney bean
  • 4 links Italian or Andouille sausage (sweet or spicy) – slice each link into 4 pieces
  • 1 tbsp olive oil
  • 1 tsp to 1 tbsp Cajun Creole Seasoning (start with teaspoon and work your way up to taste)
  • 4 green onions, chopped
  • 2 celery stalks, chopped
  • 1 large green pepper, chopped
  • 1 large tomato diced (or 14 oz can)

2-quart saucepan and skillet Continue reading

Dinner Menu: Salmon in Dill Sauce with Raspberry Pear Salad

Haven’t posted a dinner menu for a while. Pears are on sale right now, so I wanted to take advantage of that. It  has nothing to do with me being tired of plums, grapes and tomatoes. That’s my story and I’m sticking to it.

On the board tonight:

  1. Salmon in Dill Butter Sauce
  2. Rice
  3. Pear-Raspberry Salad

Salmon in Dill Butter Sauce

  • 3 tbsp butter
  • 3 tbsp fresh chopped dill
  • 4-6 oz boneless, skinless salmon fillets
  • Juice from 1 lemon
  • ½ cup chicken broth

skillet

In skillet, melt butter, add dill & lemon juice.  Brush lightly over fillets.  Add chicken broth to remaining butter in skillet and bring to a low boil, lower heat and let simmer until reduced by half .  Grill fillets for 3 to 4 minutes each side (be sure and oil grill rack well before using.  You can also grill on foil or in a grilling pan).  Drizzle with sauce.

Pear-Raspberry Salad

  • 8 oz walnut halves
  • 1 tbsp oil
  • 1 tsp soy sauce
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ¼ tsp crushed garlic
  • 16 oz baby greens
  • 2 ripe Bartlett pears
  • 1 cup fresh raspberries
  • 2 oz blue cheese, crumbled
  • 1 cup raspberry vinaigrette dressing

baking dish, serving bowl

In baking dish, toss walnuts with oil, soy, ginger, salt & garlic.  Toast in a 250° oven for 30 minutes, stirring occasionally, until walnuts are crisp. In serving bowl add lettuce.  Seed and slice pears, add to lettuce, along with raspberries, bleu cheese, & walnuts.  Toss with dressing.

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Friday Recipe Exchange: Spicy to Sweet

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JefferyW’s Carnitas

No rhyme or reason for tonight’s recipes. A hodgepodge of culinary treats. Nothing pithy to say, so lots of photos instead.

Slowcooker pulled pork

Pictured above, Pulled Pork, sweet and spicy barbecue or spicy carnitas (at top), recipes here.

Apple Salad1

Dinner menu this week is full of fresh spring flavors, Herbed Linguine and Apple Salad, menu and recipes are here.

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JeffreyW brings us three sweet treats. Blueberry Banana Bread with Sugared Pecans, pictured above and recipe here.

He changes it up a bit with his Raspberry Banana Bread, click here.

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And finally, one of my faves, he whips up a batch of Creme Fraiche, above and instructions here.

For the pet lovers, there is a Bixby video…how do you move 160 lbs of Great Dane…well… video is here. And a cute photo of him crashed out on the couch here.

What’s cookin’ for your weekend? Anyone planning on breakfast in bed/fancy dinner for the mothers in their lives? If you’re looking for breakfast recipes, click here.

mmmm-yummy1

Tonight’s featured recipe comes from a friend of mine. He is always experimenting in the kitchen and coming up with delicious dinners. Good are the friends who feed you.

This can also be made in a slow-cooker.

Carne en su Jugo

  • ½ lb bacon, cut in 1-inch pieces
  • 1 lb sirloin steak, sliced thin and then cut in 1-inc pieces (pork works well, too)
  • 1 can (28oz) tomatillos
  • ½ cup cilantro, chopped
  • 2 cloves garlic, chopped
  • salt
  • 2 can pinto beans
  • sour cream for garnish
  • shredded cheese
  • chopped onions for garnish
  • fresh lime juice for garnish
  1. Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
  2. Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
  3. Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
  4. Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
  5. Ladle into bowls  and garnish with pico de gallo (recipe below),  fresh lime, sour cream.
  6. Serve corn or flour tortillas on the side.

Pico de Gallo

  • chopped onion
  • chopped tomato
  • chopped cilantro
  • splash of lime

Mix together 20 to 30 minutes or more before meal.

That’s it for this week. Happy Mother’s Day to my mom and all the moms out there. Have a great weekend – TaMara



 

Banana Bread Pr0n – Raspberry Pecan

20160227_145019 (1600x1060)We were all set to make blueberry banana bread and had printed the recipe out but found no blueberries in the freezer.  Not a problem!  We did have raspberries.  The raspberry glaze was Mrs J’s idea and is a worthy addition, it’s just a basic powdered sugar/milk icing with some smashed raspberries for color.  We also added a handful of sugared pecans to the batter, I like them much better than raw pecans.  The sugared ones are crispy and add a nice crunch.

Friday Recipe Exchange: A Little of This and a Little of That

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JeffreyW’s delicious blueberry bars

For tonight’s recipe exchange, I put together the recipes based on what’s been cooking in our kitchens this week.

Missing my fresh fruits, I make do with flash-frozen berries:

Love the full-on strawberry flavor in my Strawberry Bread (recipe here)

Blueberries, I could make stuff with blueberries everyday. Including JeffreyW’s Blueberry Bars (recipe and photos here) and his Lemon-Blueberry Bread (click here for photos and recipe)

My afternoon pick-me-up of late probably isn’t for everyone, but really works for me. Hit of energy and curbs my sweet cravings. I blend a pound of frozen strawberries, a pound of frozen blueberries and about a cup of frozen raspberries in my Vita-Mix, which creates a very smooth mixture (if you ignore the raspberry seeds) which unlike juicing, retains all the fiber. I add it and an equal amount of water to a big pitcher, mix well. I have a glass of this in the afternoon and a pitcher lasts a good two weeks in the refrigerator.  YMMV.

My pressure cooker has been getting a real work out lately.  A couple of meals to continue on the one-pot theme from last week:

In this Pressure Cooker Pot Roast (click here), I pushed the limits and began with a frozen roast, just to see what would happen. It turned out great and the booze made up for some of the flavors lost by not being able to brown the beef first.

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Seriously, don’t all JeffreyW’s meals look delicious? Above is his yummy pot roast and below is his Pork Mole

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Playing with his new Electric Pressure Cooker, JeffreyW tackles Pork Mole (click here) with much success.

I would have a Bixby update, but he’s been so crazy today, I haven’t had time to download the photos and video from our play date this week. Crazy-assed dog.

For tonight’s featured recipe, thinking ahead to Valentine’s Day, these are a fun, elegant treat. I’m actually making them for a birthday get-together.

Pretty and tasty, they were inspired by a novel I was reading. If you want to read the full Food in Fiction post, click here.

Chocolate-Raspberry Cupcakes

Pre-heat oven to 350 degrees.

Moist Ingredients:

  • 1/2 cup oil
  • 1/2 cup butter, softened
  • 1 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup cold water
  • 1/2 cup chopped raspberries

Dry ingredients:

  • 2 1/2 cups flour
  • 1/2 cup dry cocoa
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt

Grease and flour muffin tins. Cream together oil, butter and sugar. Mix in remaining moist ingredients, one at a time, until well mixed. Sift together dry ingredients. Mix dry mixture into creamy mixture and beat for 2 minutes at high-speed. Fill muffin tins 3/4 full and bake for 20-25 minutes, until they bounce back when pressed lightly.

Chocolate Ganache:

  • 6 oz dark chocolate
  • 6 oz heavy cream

Double boiler (I use a metal bowl over a saucepan with about an 1 inch of water)

Place chocolate and cream in top of boiler, bring water in bottom half to a boil, reduce heat to med-high and let chocolate melt, stirring occasionally. When completely melted, remove from heat and stir until cream and chocolate are completely mixed. Let cool and dollop over cooled cupcakes

Raspberry Sauce:

  • 2 cups raspberries
  • 1/4 to 1/2 cup sugar
  • 1 tbsp lemon juice

saucepan

Puree raspberries until smooth, add raspberries and sugar to saucepan and heat to a low boil, stirring constantly. Boil for 1 minute, reduce heat to medium and stir constantly until thickened, remove from heat and add lemon juice. Let cool and spoon over frosted cupcakes.

Note:  For a layer cake, take 1/2 of the ganache, let it cool, mix with 1 cup crushed raspberries and spread between layers.  Keep the other 1/2 of the ganache warm and pour over cake to make a beautiful and smooth coating.  Serve with warm raspberry sauce.

That’s it for this week. Have a fun and safe weekend and say a little prayer for tornado damaged area of Florida, as they are expecting more rain and stormy weather. If you didn’t see it, here is my brother’s house, or what’s left of it. – TaMara

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Raspberry Breakfast Bars

DSC_1133 (1600x1060)Mrs J insisted on buying frozen raspberries the last time we were at the market so she could make these.  We made some blueberry cookie bars not too long ago and she said at the time that we needed to do them with raspberries.  These used a different recipe and they turned out less a cookie bar than a granola bar – not saying one is better than the other.  Smitten Kitchen hasn’t failed us yet for yummy recipes.

Dessert Pr0n – Chocolate Cake

DSC_8913 (1600x1060)We had fun doing this one.  We started out thinking Black Forest Cake when the pastry cream in one of the images Google served up caught our fancy.  Youtube has plenty of how to videos for nearly anything you need to learn about – this one is pretty good.  One of the comments on a BFC recipe mentioned raspberry filling instead of cherry and before long we were winging it.  We used a box mix for the cake, substituting strong coffee for the cup of water in the instructions on the back of the box.  A quick trip to the store for the raspberries and we were good to go.

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Friday Recipe Exchange: Food In Fiction

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JeffreyW does beef stew but let’s pretend it’s venison. 

I’m travelling this week, so this is going to be a quick post. But I had this inspiration when John Cole was looking for Hot Chocolate recipes and all I could think of was the movie, Chocolat. I love food in movies and books. Especially when it is just casually mentioned, to set a mood or give a little description of a character or place.

A while ago I did a series of recipes called, yes, you guessed it, Food in Fiction (you can see all those recipes here). And I wanted to highlight it tonight because I really wanted to hear if you have any favorite foods from movies or books. Have you ever explored recipes for those favorites? Would you like me to rustle up a recipe if you haven’t?

Here are three of the books/recipes I had to search out and try.  At each link is the recipe and an excerpt from the book, describing the food.

From my childhood fav, Trixie Belden, Venison Stew (click here).

My all time favorite book, ever, To Kill a Mockingbird, has many, many fun ideas for recipes that I tackled (crackling bread, anyone?), here is the most challenging, the Lane Cake (recipe here, narrative here).

A little darker book, in a series I discovered a few years ago, Lomax and Biggs, Blood Thirsty, the lead character was having dinner with his girlfriend and they had something I’d never tried before, broccoli rabe, so I had to check it out. I came up with several recipes, including Broccoli Rabe and Hot Italian Sausage Pasta  (recipe here).

That’s just a few of the ones I played with, it was a fun idea I probably should explore more when I have the time.

Tonight’s featured recipe comes from Agnes and the Hitman, in which the heroine is a food columnist and chef. It was a wealth of ideas and I put together several recipes based on the story. But this was by far my favorite and I made them for Valentine’s day one year.

A little background, these cupcakes open the book and in the midst of making them, our heroine is attacked by a young man with a gun who wants to kidnap her dog and she defends herself with hot raspberry sauce and a skillet with deadly consequences. For the full narrative, click here.

Chocolate-Raspberry Cupcakes

Pre-heat oven to 350 degrees.

Moist Ingredients:

  • 1/2 cup oil
  • 1/2 cup butter, softened
  • 1 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs, separated
  • 1 cup cold water
  • 1/2 cup chopped raspberries

Dry ingredients:

  • 2 1/2 cups flour
  • 1/2 cup dry cocoa
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt

Grease and flour muffin tins. Cream together oil, butter and sugar. Mix in remaining moist ingredients, one at a time, until well mixed. Sift together dry ingredients. Mix dry mixture into creamy mixture and beat for 2 minutes at high-speed. Fill muffin tins 3/4 full and bake for 20-25 minutes, until they bounce back when pressed lightly.

Chocolate Ganache:

  • 6 oz dark chocolate
  • 6 oz heavy cream

Double boiler (I use a metal bowl over a saucepan with about an 1 inch of water)

Place chocolate and cream in top of boiler, bring water in bottom half to a boil, reduce heat to med-high and let chocolate melt, stirring occasionally. When completely melted, remove from heat and stir until cream and chocolate are completely mixed. Let cool and dollop over cooled cupcakes

Raspberry Sauce:

  • 2 cups raspberries
  • 1/4 to 1/2 cup sugar
  • 1 tbsp lemon juice

saucepan

Puree raspberries until smooth, add raspberries and sugar to saucepan and heat to a low boil, stirring constantly. Let bubble  for 1 minute, reduce heat to medium low and stir constantly until thickened, remove from heat and add lemon juice. Let cool and spoon over frosted cupcakes.

Note:  While making the raspberry sauce I was never accosted by any strange men breaking into my house, forcing me to use the sauce as napalm.  Mores the pity.

That’s it for this week. If you missed it. the Dinner Menu and Shopping list for this week was Baked Ricotta Gnocchi in Fire Roasted Tomato and Basil Sauce and Grilled Asparagus.  – TaMara

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