No, not really. This time I am trying their new focaccia shells. What to put on them? Perhaps some fresh tomatoes? I have no basil because I never planted any. I hate to continue with the bread and cheese theme but I guess we'll all live.
Last night: very successful burgers with great grass-fed beef from the farmer's market. The kids now demand grass-fed and don't really like anything else.
Back for a report later on how the focaccia turned out.
Friday, September 3, 2010
Monday, August 30, 2010
A Year and a Day
Better late than never, I always used to say.
How things have changed, and how they yet remain the same... Stir fry made by me is usually disliked, while meals made by friends' parents (eggplant and peppers) are enjoyed. So be it. Tonight, thin-sliced pork from Trader Joe's, probably cut into matchsticks, then cooked quickly with something pungent (ginger, garlic, a touch of barbecue sauce and cornstarch for clinging ability). I have some sugar snap peas that are beyond their date for eating raw, so I'll cook them up as well with some dried shitake mushrooms, then separate the dish for the child who doesn't like mushrooms and the one who doesn't like snap peas.
Meanwhile, I finally have beans coming out of my ears. After an unusually cold summer here in the bay area, my pole beans have finally begun producing prodigiously. I am freezing some to use at Thanksgiving. The tomatoes have been an unmitigated disaster. But I did manage to grow one 18-inch, 5 lb (or so) zucchini--something I am rarely able to do. It's destined to become zucchini bread. I'll post a link to a good recipe when I find one.
How things have changed, and how they yet remain the same... Stir fry made by me is usually disliked, while meals made by friends' parents (eggplant and peppers) are enjoyed. So be it. Tonight, thin-sliced pork from Trader Joe's, probably cut into matchsticks, then cooked quickly with something pungent (ginger, garlic, a touch of barbecue sauce and cornstarch for clinging ability). I have some sugar snap peas that are beyond their date for eating raw, so I'll cook them up as well with some dried shitake mushrooms, then separate the dish for the child who doesn't like mushrooms and the one who doesn't like snap peas.
Meanwhile, I finally have beans coming out of my ears. After an unusually cold summer here in the bay area, my pole beans have finally begun producing prodigiously. I am freezing some to use at Thanksgiving. The tomatoes have been an unmitigated disaster. But I did manage to grow one 18-inch, 5 lb (or so) zucchini--something I am rarely able to do. It's destined to become zucchini bread. I'll post a link to a good recipe when I find one.
Saturday, July 18, 2009
Toss Somthing on the Barbie
Never mind that I haven't posted for more than two years.
Tonight, a Saturday when the family is all together for a change (younger son back from overnight camp, me not attending any births). I have some fresh veggies from the farmer's market. I plan to steam some corn and saute some onions and zuchini. For the main course, I will raid the freezer. Hmmm. Some Trader Joe's wild mahi-mahi fillets (so good, they named them twice). Some turkey hot dogs. I think we're good to go.
Tonight, a Saturday when the family is all together for a change (younger son back from overnight camp, me not attending any births). I have some fresh veggies from the farmer's market. I plan to steam some corn and saute some onions and zuchini. For the main course, I will raid the freezer. Hmmm. Some Trader Joe's wild mahi-mahi fillets (so good, they named them twice). Some turkey hot dogs. I think we're good to go.
Tuesday, May 8, 2007
Toss Up: Cold Salads for Hot Eves
Too long gone, I see. Much has occurred in life, but not so much on the food front.
Here in Northern California we are suffering an unusual (for early May) heat wave. A few nights ago I barbecued: marinated tri-tip from Trader Joe's. Then I did a shrimp and avocado salad and a rice salad with left over rice. (I was going to make shrimp burritos but the kids said "We ALWAYS have burritos!" (not true) so I changed course.) Then tonight, a simple pasta salad with leftover beef and broccoli. I DO make a lot of pasta salad, perhaps because my older son claims it's his favorite food, although more often than not he will eat the pasta and leave the other parts in a pile on his plate for me to finish.
SHRIMP AND AVOCADO SALAD
1/2 lb cooked frozen shrimp, whole if small or chopped if large
2 small avocadoes, pitted and chopped
2 large chopped tomatoes or 1/2 cup drained canned diced tomatoes
juice from 1/2 a lemon
salt and pepper
chili powder, if desired
Toss all ingredients and refrigerate until ready to serve.
COLD RICE SALAD
2 cups cold rice
1 cup frozen corn kernels, thawed
1 red bell pepper, chopped
some kind of salad dresssing you like (Italian, Sesame Ginger, etc.)
Toss everything together with enough salad dressing to flavor.
PASTA SALAD: ENDLESS VARIATION #336 OR THEREABOUTS
12 ounces shaped pasta -- penne, tagliatele, rigatoni, etc.
leftover beef tri-tip from your Sunday barbecue (4-6 ounces), chopped into cubes
1 large stalk broccoli
4 medium tomatoes
4 ounces crumbled feta cheese
2 tbsp. Trader Joe's Tomato Bruschetta
1/2 red bell pepper, chopped
1 tsp. dijon mustard
1-2 tbsp. red wine
Boil water for the pasta and blanch broccoli for 2-3 minutes. Remove and chop into bite-sized florets. Cook the pasta.
Heat a large skillet. In 1 tsp olive oil, quickly toss the beef (1-2 minutes). Add the broccoli and mix. Remove from pan into your serving bowl. Return the pan to the heat and deglaze with the wine (oops, my restaurant background is showing through... deglaze just means to use a liquid to dislodge all those yummy stuck bits of stuff from the bottom of the pan). When bubbling, whisk in the mustard to blend. Add to the beef and broccoli mixture.
Drain pasta and add with remaining ingredients to the pasta bowl. Mix well. Garnish with more feta if desired and serve cold or at room temp.
Here in Northern California we are suffering an unusual (for early May) heat wave. A few nights ago I barbecued: marinated tri-tip from Trader Joe's. Then I did a shrimp and avocado salad and a rice salad with left over rice. (I was going to make shrimp burritos but the kids said "We ALWAYS have burritos!" (not true) so I changed course.) Then tonight, a simple pasta salad with leftover beef and broccoli. I DO make a lot of pasta salad, perhaps because my older son claims it's his favorite food, although more often than not he will eat the pasta and leave the other parts in a pile on his plate for me to finish.
SHRIMP AND AVOCADO SALAD
1/2 lb cooked frozen shrimp, whole if small or chopped if large
2 small avocadoes, pitted and chopped
2 large chopped tomatoes or 1/2 cup drained canned diced tomatoes
juice from 1/2 a lemon
salt and pepper
chili powder, if desired
Toss all ingredients and refrigerate until ready to serve.
COLD RICE SALAD
2 cups cold rice
1 cup frozen corn kernels, thawed
1 red bell pepper, chopped
some kind of salad dresssing you like (Italian, Sesame Ginger, etc.)
Toss everything together with enough salad dressing to flavor.
PASTA SALAD: ENDLESS VARIATION #336 OR THEREABOUTS
12 ounces shaped pasta -- penne, tagliatele, rigatoni, etc.
leftover beef tri-tip from your Sunday barbecue (4-6 ounces), chopped into cubes
1 large stalk broccoli
4 medium tomatoes
4 ounces crumbled feta cheese
2 tbsp. Trader Joe's Tomato Bruschetta
1/2 red bell pepper, chopped
1 tsp. dijon mustard
1-2 tbsp. red wine
Boil water for the pasta and blanch broccoli for 2-3 minutes. Remove and chop into bite-sized florets. Cook the pasta.
Heat a large skillet. In 1 tsp olive oil, quickly toss the beef (1-2 minutes). Add the broccoli and mix. Remove from pan into your serving bowl. Return the pan to the heat and deglaze with the wine (oops, my restaurant background is showing through... deglaze just means to use a liquid to dislodge all those yummy stuck bits of stuff from the bottom of the pan). When bubbling, whisk in the mustard to blend. Add to the beef and broccoli mixture.
Drain pasta and add with remaining ingredients to the pasta bowl. Mix well. Garnish with more feta if desired and serve cold or at room temp.
Monday, April 2, 2007
Content Monster/Dinner Monster
It just occurred to me that blogging has that same desperate "gotta keep up with it" feel that cooking dinner for the family sometimes takes on. So maybe it wasn't such a good idea to start this... one more obligation! But I'm committed now. I'll try to keep up as best I can. Maybe I'll even do more than 2 or 3 entries for April!
Passed Over
(Okay, 17 entries since the beginning of the year... at this rate, it will take three or four years to get to 365 nights of dinner!)
No seder tonight, but I did make a couple of traditional Passover dishes: my own version of Charoset (because I could neither remember exactly what it was called or exactly what was in it, but mine came out good); some bitter greens (thank you, Trader Joe's); and parmesan-crusted chicken.
Close enough.
AUDREY'S CHAROSET
1/2 cup roasted almonds and cashews
1/2 cup dried apricots
1/2 cup raisins
1 tbsp. honey
squirt of lemon juice
Pulse all ingredients in food processor until finely chopped but not a paste.
MIXED BITTER GREENS
1 bag Trader Joe's Mixed Southern Greens (mustard, turnip, and collard greens)
2 large green garlic stalks (got these at the farmer's market)
3/4 cup water
3/4 cup thin tomato sauce
2 tsp. sugar
pinch of dried marjoram and savory
Chop green garlic and sautee in olive oil for 2-3 minutes. Add water, tomato sauce, sugar, and herbs. Simmer for 10 minutes. Add greens. Cover and simmer 15 minutes more, stirring occasionally, then turn off heat and let sit for 30 minutes.
PARMESAN-CRUSTED CHICKEN
1 lb. white meat chicken tenders
1 egg
1/4 cup whole milk
1/4 cup non-fat yogurt (or use 1/2 cup whole milk yogurt)
1-1/2 cups substantial but finely ground breadcrumbs (I make my own from stale whole wheat crusts cut off before making peanut butter and jelly sandwiches for the kids)
1/2 cup commercially ground parmesan cheese
pepper, turmeric, other spices if desired
Mix egg, milk, and yogurt. Mix in chicken. Mix breadcrumbs, parmesan, and spices in a shallow baking dish or on a large dinner plate. Transfer one piece of chicken at a time to the crumbs. (I use a "clean hand" and a "dirty hand" so the crumbs don't get stuck to my hand -- that is, one hand I use to retrieve the pieces, the other to cover a piece with crumbs and pat it firmly until it's well coated.) Transfer chicken pieces to a greased baking sheet. Spray with cooking oil spray. Bake at 375 for about 10 minutes, then turn over and bake 5 minutes more until outsides are lightly browned and chicken is cooked but still juicy.
No seder tonight, but I did make a couple of traditional Passover dishes: my own version of Charoset (because I could neither remember exactly what it was called or exactly what was in it, but mine came out good); some bitter greens (thank you, Trader Joe's); and parmesan-crusted chicken.
Close enough.
AUDREY'S CHAROSET
1/2 cup roasted almonds and cashews
1/2 cup dried apricots
1/2 cup raisins
1 tbsp. honey
squirt of lemon juice
Pulse all ingredients in food processor until finely chopped but not a paste.
MIXED BITTER GREENS
1 bag Trader Joe's Mixed Southern Greens (mustard, turnip, and collard greens)
2 large green garlic stalks (got these at the farmer's market)
3/4 cup water
3/4 cup thin tomato sauce
2 tsp. sugar
pinch of dried marjoram and savory
Chop green garlic and sautee in olive oil for 2-3 minutes. Add water, tomato sauce, sugar, and herbs. Simmer for 10 minutes. Add greens. Cover and simmer 15 minutes more, stirring occasionally, then turn off heat and let sit for 30 minutes.
PARMESAN-CRUSTED CHICKEN
1 lb. white meat chicken tenders
1 egg
1/4 cup whole milk
1/4 cup non-fat yogurt (or use 1/2 cup whole milk yogurt)
1-1/2 cups substantial but finely ground breadcrumbs (I make my own from stale whole wheat crusts cut off before making peanut butter and jelly sandwiches for the kids)
1/2 cup commercially ground parmesan cheese
pepper, turmeric, other spices if desired
Mix egg, milk, and yogurt. Mix in chicken. Mix breadcrumbs, parmesan, and spices in a shallow baking dish or on a large dinner plate. Transfer one piece of chicken at a time to the crumbs. (I use a "clean hand" and a "dirty hand" so the crumbs don't get stuck to my hand -- that is, one hand I use to retrieve the pieces, the other to cover a piece with crumbs and pat it firmly until it's well coated.) Transfer chicken pieces to a greased baking sheet. Spray with cooking oil spray. Bake at 375 for about 10 minutes, then turn over and bake 5 minutes more until outsides are lightly browned and chicken is cooked but still juicy.
Thursday, March 22, 2007
Early Spring Grill
A run of nice weather here led me to fire up the grill for no particular reason on a random Thursday evening. Older son spent the day home with some virus that has been going around, so it was particularly nice to get outside in the mild spring air and look up at the just-budding trees as I waited for the burgers to cook. I could almost believe summer would come again someday, although I feel foolish even thinking such things in a climate in which, truth be told, one could grill on any old January day.
Served this with grilled eggplant, sliced avocado, lettuce leaves, and, being who I am, assorted condiments.
TURKEY "PIZZA" BURGERS
1.5 lbs. lean ground turkey
3-4 slices of day-old bread (I used sourdough), crusts removed, chopped
1 large onion, pulsed in the food processor
1/3 cup finely shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 cup milk
2 tbsp. tomato sauce
1 tsp. each dried basil and oregano
Mix all ingredients. Form into patties. Spray with oil to keep from sticking. Heat grill to medium-high. Grill until cooked through and nicely charred on the outside, about 15 minutes altogether for fat burgers.
Served this with grilled eggplant, sliced avocado, lettuce leaves, and, being who I am, assorted condiments.
TURKEY "PIZZA" BURGERS
1.5 lbs. lean ground turkey
3-4 slices of day-old bread (I used sourdough), crusts removed, chopped
1 large onion, pulsed in the food processor
1/3 cup finely shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 cup milk
2 tbsp. tomato sauce
1 tsp. each dried basil and oregano
Mix all ingredients. Form into patties. Spray with oil to keep from sticking. Heat grill to medium-high. Grill until cooked through and nicely charred on the outside, about 15 minutes altogether for fat burgers.
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