The leading authority on basketball cupcakes and Basil-Lime martinis…
Recipe (from March 2010 Cooking Light) here.
This was quick, fast, easy and tasty. I use my own Jerk Seasoning blend (well, Jeff Blank’s, really.) I served this with some black beans on the side. For Vegetarian Girl, we rubbed a thin slice of firm tofu with the same seasoning and grilled it, which she said was quite tasty.
Mini Veggie Potpies with Hats from The Family Fun Cookbook
(This cookbook is, by the way, a GREAT cookbook for families with young kids or for kids who are just beginning to cook on their own. The recipes are simple and universally appealing and there are lots of great, helpful tips and photos. I have used this cookbook for years and we are only just now beginning to “outgrow” it, and my kids are 12 and 14. I believe that there is a new, updated version of this book coming soon.)
1 small onion, chopped
1 Tbsp. vegetable oil
1 1-pound package frozen mixed vegetables, such as peas, carrots, green beans and lima beans
1 10-ounce box frozen corn
1/2 red bell pepper, diced (optional)
2 10-ounce packages frozen puff pastry shells
Sauce:
2 cups water
1/2 cup cashew nuts
1 Tbsp poultry seasoning*
2 Tbsp flour
2 tsp onion powder
1/2 tsp garlic powder
1 tsp brewer’s yeast (optional)
In a large skillet, saute the onion in the oil until transparent. Add all the vegetables and cook until heated through. Set the pan aside and cover.
Bake the pastry shells according to the package directions while you prepare the sauce. In a blender or food processor, blend 1 cup of the water with the cashews until creamy. Add the remaining water and ingredients, process until smooth, and pour the liquid into a heavy saucepan. Cook on medium-low heat, stirring constantly, until the sauce thickens, about 15 to 18 minutes.
Add the sauce to the vegetable medley, mix thoroughly, and spoon into hollowed-out pastry shells. Use the crispy shell tops as “hats” for the vegetables. Serve immediately. Serves 6.
*Poultry Seasoning:
1 1/2 tsp dried thyme leaves
1 tsp dried rubbed sage leaves
1 tsp dried marjoram leaves
1/2 tsp dried rosemary
1/2 tsp freshly ground black pepper
1 small pinch nutmeg
These were quite yummy and surprisingly easy. Girl just ate this for her meal, but I added some sliced, grilled chicken for the Carni-boys. Gently flatten a boneless, skinless chicken breast with a flat mallet. Coat chicken with a VERY light layer of canola or olive oil (just a few drops) and then sprinkle/rub with a very generous coat of Baby Bam seasoning. Grill until cooked through. Allow to cool, off the heat/grill, for a few moments, then slice and serve.
Steamed broccoli. Chicken thighs sprinkled with Baby Bam, then grilled and sliced. Truffle Mashed potatoes.
(I wanted the focus of this meal to be on the potatoes, so I thought the rest of the food should be simple. I thought using Baby Bam on the chicken would be fitting, since the potato recipe is also from Emeril Lagasse.) Potato recipe here.
I was thrilled recently a few months ago (cause I’m the most procastinating blogger there is) to find some beautiful black truffles for sale at Whole Foods. It was the first time that I had ever seen them for sale in Austin, although before having very liberal access to them on our family trip to Italy this summer, I was never quite so passionate about them. I grabbed them from the produce case without a second thought, knowing that I would be able to come up with something fabulous to use them in. There were three in the small, clear plastic deli box (I can’t BELIEVE that I forgot to take a photo!) and they were packed in arborio rice, which is typical, but is also controversial. I cooked some in a roasted chicken (more on that later) and made some into truffle butter (this link will also allow you to read up on the storage-in-rice controversy) and then used what was left to make these mashed potatoes. They were earthy and buttery and fabulous. Now that truffle season is over, I know that I will be craving them until next summer, when I plan to order some from d’Artagnan.
Pasta and Pizza Seasoning
1 tsp. dried parsley
1 tsp. dried oregano leaves
1 tsp. garlic powder
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil leaves
1/2 tsp. dried chervil
1/2 tsp salt
red pepper flakes to taste
Stir all ingredients together and store in a small, airtight container. Sprinkle into any pasta dish as it is cooking or into any pasta sauce. Delicious to serve, at the table, to sprinkle over the completed dish. Stir into grated parmesan cheese (1 part seasoning to 5 parts cheese) to make a delicious pizza sprinkle. Yum. I usually add a little extra oregano into the seasoning when I’m using it for pizza, but I have an obsession with oregano on pizza, so take my advice with a grain of salt. Or a clove or garlic. Whatever.
Will be making both of these recipes very soon. Just a “heads up” and a shopping list, if you want to join in on the fun… Indian Cashew Chicken shopping list: 2/3 cup cashews 1 single-serving container Greek-style yogurt garam masala spice, if you don’t already have some (or find out how to make your … Continue reading “Cook along with me… (Indian)”
Will be making both of these recipes very soon. Just a “heads up” and a shopping list, if you want to join in on the fun…
shopping list:
2/3 cup cashews
1 single-serving container Greek-style yogurt
garam masala spice, if you don’t already have some
(or find out how to make your own here or here)
1 small knob fresh ginger
4 boneless, skinless chicken thighs
2 boneless, skinless chicken breasts
2 large onions
1 jar green cardamom pods, if you don’t already have some
1 bunch fresh cilantro (optional)
staples:
1 small can tomato paste
white vinegar
ground red pepper
2 garlic cloves
coriander
1 cinnamon stick
2 cups chicken broth
1 small can tomato puree or sauce
sweet paprika
salt
half-and-half
Indian Bread Pudding with Cardamom Sauce
shopping list:
1 small loaf white bread
(I realize this might be a “staple” for some folks, but I’m not one of them…)
1 can evaporated milk
1 jar of ground cardamom, if you don’t already have some
1 Tbsp finely chopped pistachios, if you don’t have some on hand
(I routinely keep them around for Hubby and Boy’s snack attacks.)
staples:
butter
cooking spray
sugar
eggs
milk (the recipe calls for whole milk)
Note: I’m planning to omit the optional rose-flower water, so I haven’t included that in the shopping list. If you want to be all flowery, go right ahead…
Not sure if I’ll be making these Saturday night or Sunday night; it depends upon how open-minded our Saturday night dinner guests are…
Absolutely no pretense at healthy or gourmet food here, just good old fashioned junk food. Nothing green at all on the plate. Girl is at a birthday sleepover tonight, so it’s just me and the boys. I thought (correctly) that this would be a crowd-pleaser. Oven-Baked French Fries Preheat oven to 450 degrees. Cut your … Continue reading “Patty Melts and Oven-Baked Fries”
Absolutely no pretense at healthy or gourmet food here, just good old fashioned junk food. Nothing green at all on the plate. Girl is at a birthday sleepover tonight, so it’s just me and the boys. I thought (correctly) that this would be a crowd-pleaser.
Oven-Baked French Fries
Preheat oven to 450 degrees. Cut your potatoes into thick planks (fry-shaped, maybe 1/2 inch to 3/4 inch wide). Sprinkle the fries lightly with sugar (about 1 Tbsp. per 6 small-to-medium-sized potatoes) and your choice of seasoning. BBQ seasoning would be good, or Baby Bam, but I used this No-Salt Substitute Seasoning, because I like to have a little control over the amount of salt on my fries; I like to be able to taste them after they’re cooked and add the salt, at that point, so that I can be more sure of the correct amount.
Toss the fries with a generous coating of canola oil. Pour them out onto a very large baking sheet and bake until golden, about 30 minutes, but you’ll need to keep an eye on them. They will stick to the baking sheet, so you won’t be able to turn them during cooking, but, if you have put enough oil on them, they will toast on the bottom side, too, and will “release” from the pan when they are done.
When they’re done, remove the pan from the oven and let them cool for about 1 minute, then use a large spatula to remove them to a large plate lined with paper towels to absorb any excess grease. Salt liberally with salt or Fleur de Sel.
While the fries are baking….
Patty Melt Sandwiches
serves 4
for the patties:
1 lb hamburger meat
1 Tbsp Worcestershire sauce
1/4 cup finely chopped white onion
1 medium-sized garlic clove, minced or pressed
1 to 2 Tbsp finely chopped fresh Italian parsley, to taste
1/4 tsp ground mustard
salt and freshly ground pepper to taste
butter or margarine
4 slices of your choice of cheese – Swiss would have been great, but we only had ‘Murrican on hand, so we used that.
8 slices bread of your choice – it should be fairly hearty, dense bread and shouldn’t be sliced too thinly – We used a round sourdough loaf.
Blend together all patty ingredients (kinda gross, but really best to do it with your hands). Heat up your grill or a grill pan. I usually spray our grill lightly with Pam and then fire it up on high heat until I’m ready to put the meat on, then I’ll turn it down to low while the meat actually cooks. Cook the patties until done, turning as little as little as possible. When the patties are done, pull them off the heat and assemble the sandwiches.
Top each patty with a slice of cheese and place it in between two slices of bread. Lightly butter the outside of each sandwich. Put the assembled sandwiches back on the grill (or grill pan or griddle or whatever you’re using), over low heat, and cook until the bread is toasted and the cheese has melted, turning only once, if possible.
The fries should be about done by this point, so pull them out, pour the Zinfandel (or maybe one of these?) and ketchup and dig in.
Italian Herb Seasoning 1 1/2 tsp dried oregano 1 tsp dried marjoram 1 1/2 tsp dried thyme 1 1/2 tsp dried basil 1 tsp dried rosemary leaves 1 tsp dried sage Combine all herbs and store in a small, airtight container. Sprinkle in tomato sauces or rice, on pizza dough, on garlic bread, into salad … Continue reading “Italian Herb Seasoning Blend”
Italian Herb Seasoning
1 1/2 tsp dried oregano
1 tsp dried marjoram
1 1/2 tsp dried thyme
1 1/2 tsp dried basil
1 tsp dried rosemary leaves
1 tsp dried sage
Combine all herbs and store in a small, airtight container. Sprinkle in tomato sauces or rice, on pizza dough, on garlic bread, into salad dressings or dips, etc.
Barbecue (BBQ) Seasoning Spice Blend 2 Tbsp chili powder 1 Tbsp lapsang souchong smoky salt (or pre-made smoked salt or hickory salt, if you can find it at your grocery store) 2 tsp onion powder 1 tsp cumin 1 tsp paprika 1 tsp garlic powder 2 tsp granulated sugar (“raw” or organic sugar, if possible) … Continue reading “Barbecue (BBQ) Seasoning Spice Blend”
Barbecue (BBQ) Seasoning Spice Blend
2 Tbsp chili powder
1 Tbsp lapsang souchong smoky salt
(or pre-made smoked salt or hickory salt, if you can find it at your grocery store)
2 tsp onion powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
2 tsp granulated sugar (“raw” or organic sugar, if possible)
1/4 tsp cayenne pepper
1/8 tsp dry mustard
1/8 tsp dried lemon peel
1/4 tsp celery seed
1/4 tsp dried thyme
grind of two fresh black pepper
optional: 1/4 tsp amchoor powder (available from Kalustyan’s)
The amchoor (dried green mango powder) is completely optional, but it does give a sour, tangy flavor and will also help tenderize meats.
Mix all ingredients and store in an airtight container. This seasoning is delicious as a rub for grilling meats or as a sprinkle on french fries or corn on the cob. It’s also great when mixed into dips or added to sour cream that will be used to top quesadillas or tacos.
We had a fun dinner last night to celebrate the kids coming home. I tried 2 different taco seasoning mix recipes to see which I liked better – I don’t like the pre-mixed seasoning “packets” because they have too much salt for my taste and also sometimes have MSG. I prefer to mix my own … Continue reading “Taco Night”
We had a fun dinner last night to celebrate the kids coming home. I tried 2 different taco seasoning mix recipes to see which I liked better – I don’t like the pre-mixed seasoning “packets” because they have too much salt for my taste and also sometimes have MSG. I prefer to mix my own seasonings, anyway, since I usually have all of the individual ingredients on hand, anyway…
So, we tried these two recipes:
Taco Seasoning Mix from Cooks.com
Lawry’s Taco Seasonings Clone from TopSecretRecipes.com
On balance, we liked the Top Secret Recipes version better; it was moister and had better flavor. All of us except Boy found the Cooks.com version WAY too salty.
I also would probably prefer to use my own fresh onion and garlic, since I always have those on hand, instead of garlic powder and dried minced onion.
Here’s my suggestion, untested as of yet, but I’ll give it a try the next time that I make tacos. I think that it will take the best qualities of each recipe.
Homemade Taco Seasoning Mix
1 Tbsp. flour
1 1/2 tsp chili powder
1 tsp paprika
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground cayenne pepper
1/4 tsp sugar
1/4 tsp dried oregano leaves
1 large clove garlic, minced or pressed
2 Tbsp. finely chopped fresh white onion
1 pound ground beef
2/3 cup water
Combine all of the dried spices in a small bowl (can be placed in a tightly sealed plastic container or zipper bag until needed).
Brown ground beef with onions until no more pink is visible and meat is crumbly. Add garlic and cook about 1 more minute. Drain fat (I usually also pour very hot water over it in the colander, to remove residual grease). Return meat to pan. Add spices and water and cook, stirring occasionally, until water is almost all absorbed and a thick “sauce” has formed.
If you prefer to use dried onion and garlic, you may use 1 tsp dried minced onion and 1/4 tsp garlic powder, instead of the fresh.
I like to make my own Greek Seasoning, because the grocery store brand has MSG in it, which I am VERY sensitive to. This seasoning is great for grilling, adding to marinades or any kind of rice or pasta dishes. Delicious on steamed or grilled vegetables. Add some to whatever recipe you use to make … Continue reading “Greek Seasoning”
I like to make my own Greek Seasoning, because the grocery store brand has MSG in it, which I am VERY sensitive to. This seasoning is great for grilling, adding to marinades or any kind of rice or pasta dishes. Delicious on steamed or grilled vegetables. Add some to whatever recipe you use to make garlic bread.
Greek Seasoning
2 tsp. basil
1/2 tsp. cinnamon
1 tsp. cornstarch
1 tsp. dill
2 tsp. garlic powder
1 tsp. marjoram
1/2 tsp. nutmeg
1 tsp. onion powder
2 tsp. oregano
1 tsp. paprika
1 tsp. dried parsley flakes
1 tsp. pepper
1 tsp. rosemary
2 tsp. salt
1/2 tsp. thyme
Mix all ingredients together and store in airtight container. This recipe can easily be cut in half if you don’t think that you’ll use the full amount before it goes bad.