Wednesday, December 17, 2014

Stove Top Flank Steak

We like flank steak and often grill it during the summer months. Now that December is upon us here in Michigan I decided to try a a method I found on Chowhound called Stove Top Flank Steak. I am posting the link because it's a great explanation along with pictures:  http://www.chow.com/assets/2008/12/FlankSteak.pdf

To accompany the steak I found a pretty good side which allowed me to use up some leftover quinoa as well as a large bottomless bag of kale I recently purchased.

Creamed Kale
2 bunches curly kale, torn
4 garlic cloves, sliced
2 T  olive oil
1/2 cup heavy cream
1 can cannellini beans, rinsed

Heat oil in large pot over medium heat and cook garlic until fragrant-1 to 2 minutes. Add kale in batches and some salt and pepper until kale is wilted, but still bright green. Add the cream and 1/4 water. Cook another 7 to 8 minutes, add the beans and stir to warm through. I served this over the leftover quinoa with the steak sliced on top.



Tuesday, December 16, 2014

Chicken with Chive Mustard Cream and Roasted Carrot Farro

Wow, that title was a mouthful, wasn't it? So, both of these dishes are really good and they're really good together. I am gonna write this down before I forget how it all went down but to suffice it to say, it was darn tasty.

Chicken with Chive Mustard Cream

1 pkg of two boneless breasts cut into cutlets (slice the breasts if they're really think and huge) Salt and pepper the cutlets.
2 T butter
1 cup white wine
2 garlic cloves, minced
1/4 cup heavy cream
1 t Dijon mustard
1 t brown mustard
chopped chives

Brown the cutlets in the butter quickly in a large skillet-maybe two minutes per side. Set aside. Add the garlic and stir around, add the wine and cook down a bit. Add the mustards and the cream, stir around. Add the chicken back and cook for a few minutes--add the chopped chives.


Roasted Carrot Farro

Mark my words, farro is the new quinoa. Farro is a nice cross between rice and barley. This is a yummy side dish and works well with another dish that has a flavorful sauce such as the above mentioned mustard cream sauce.

1 pkg quick cooking farro, cooked
4 large carrots, peeled and cut into chunks.
some olive oil
salt and pepper
butter
some Parmesan

Roast the carrots which have been tossed in olive oil, salt and pepper for 40 minutes at 425. In the meantime, cook the farro. When the farro is cooked and drained, add 2 T butter to melt. When the carrots are done throw into the pot with the farro and add a touch of olive oil and some Parmesan. Very tasty indeed.


Monday, December 15, 2014

Spicy Garlic Shrimp with Kale and Quinoa

Sometimes I see something like a huge bag of beautiful kale at the market and can't resist. Then, later at home I think about how I'm only cooking for two and this means we'll be eating a lot of kale! We do like it so that's a good thing.


Spicy  Garlic  Shrimp  with  Kale  and  Quinoa

Ingredients:
For the quinoa:*
*1 cup red quinoa
*2 cups water
*pinch of sea salt

For the garlic shrimp with kale:
*1 tablespoon olive oil
*1 tablespoon organic butter
*2 large garlic cloves, peeled and minced (use more if you really like garlic) 

*1/2 pound wild caught shrimp, preferably sustainably harvested
*1-‐‑2 cups kale, chopped fine
*1/2 cup tomato sauce
*juice from 1/2 lemon
*pinch or two of red pepper flakes
*course sea salt
*cooked quinoa (or pasta), for serving
*fresh parmesan cheese for serving-‐‑optional

directions:
For the quinoa:
Thoroughly rinse quinoa in a fine mesh strainer (this is important or it will be bitter). Place in an uncovered 1 quart pan with water and bring to a boil. Reduce heat to simmer and cover. Cook until all water is absorbed (about 20 minutes). Remove from heat and allow to sit in covered pot for 5 minutes before fluffing with a fork.
For the garlic shrimp with kale:
1. In a large skillet with lid, heat the butter and olive oil. Add the garlic and saute for 1 minute, being careful so it doesn't burn.
2. Add the kale and cook over medium heat for about 5 minutes until the kale is cooked through.
3. Add tomato sauce, lemon juice, red pepper flakes and salt. Taste and adjust seasonings, if necessary. Cover pan, and simmer for 10 minutes. In the meantime, heat some butter in a medium skillet and quickly saute the shrimp.
4. Serve over quinoa (or pasta), and sprinkle with fresh parmesan, if desired. 


Sunday, December 14, 2014

Thanksgiving Menu-2014

I am very tardy getting this post out since it's all about Thanksgiving! However, we were away for the holiday visiting family and I was too busy having fun to work on my blog. I think that's a reasonable excuse. I cooked this meal in the beach house we rented out in San Diego and I have to say it was somewhat heavenly taking occasional breaks from the meal preparation to gaze out over the Pacific. I wanted to try a lot of make ahead dishes this year since I was cooking in an unfamiliar kitchen and also because I wanted to enjoy Thanksgiving day! I neglected to take a picture of the Kale Salad but it was a winner. The majority of the recipes have been adapted from the New York Times Essential Thanksgiving site. I also loved Mark Bittman's Make Ahead Gravy and will never go nuts making gravy at the last minute again. So, here's our Thanksgiving menu just in time for Hanukkah or Christmas :-)



Herb Roasted Turkey
Make Ahead Gravy
Mashed Potato Casserole with Sour Cream and Chives
Two-Way Stuffing with Mushrooms and Bacon
Sweet Potato Casserole
Green Bean Casserole
Lemon-Garlic Kale Salad

Brownies with Vanilla Ice Cream

Prosecco and Pinot Noir



Ready for the oven

Carved by my son ;-)

Two Way Stuffing

Potatoes with Sour Cream and chives

Sweet Potato Casserole

Green Bean Casserole


  1. Simple Roast Turkey
  2. TIME
    3 1/2 hours, plus 1 to 3 days’ standing
    YIELD
    10 to 12 servings
    INGREDIENTS
    1 turkey
    (10 to 12 pounds) 

    Coarse kosher salt
    1 tablespoon black pepper
    1 lemon, zested and quartered
    1 bunch fresh thyme or rosemary
    1 bunch fresh sage
    12 garlic cloves, smashed and peeled  apple cider (12 ounces) Dry white wine, as needed
    2 onions, peeled and quartered
    3 bay leaves
    Olive oil or melted butter, as needed

    PREPARATION
    Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-­gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
    Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
    When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
    Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-­inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff remaining onions and the lemon quarters into the turkey cavity. Brush turkey skin generously with oil or melted butter.
    Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-­read thermometer inserted in the thickest part of a thigh reaches 165 degrees, about 1 1/2 to 2 hours more.  I kept adding apple cider to the the roasting pan so it didn't get all dark and burned like. Transfer turkey to a cutting board to rest for 30 minutes before carving. 
  3. Mashed Potato
    Casserole With Sour
    Cream and Chives
    This makes a A LOT so if you want lots of  leftovers or are serving a crowd it's great. Otherwise, cut the recipe in half.
    12 to 14 servings
    INGREDIENTS
    14 tablespoons unsalted butter, softened, and more for the pan
    6 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
    2 tablespoons plus 1 teaspoon kosher salt 1 1/2 cups sour cream
    1 teaspoon black pepper
    6 tablespoons finely chopped chives

    2/3 cup bread crumbs
    2/3 cup grated Parmigiano-­Reggiano cheese

    PREPARATION
    Lightly grease a 9-­inch-­by-­13-­inch baking pan.
    In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
    Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt and the pepper. (If you have a food mill or ricer, now is the time to use it; push the potatoes through and then gently combine them with the butter, sour cream, salt and pepper.) Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. At this point you can cover and refrigerate for up to 3 days.
    In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
    Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.
  4. Two-­Way Stuffing With Mushrooms and Bacon
    TIME
    2 to 2 1/2 hours
    YIELD
    8 to 10 servings
    INGREDIENTS
    3 tablespoons melted butter, more as needed for greasing pan
    1 1/2 pounds sliced white bread
    1/2 pound thick-­cut bacon
    2 large leeks, trimmed and sliced (3 cups)
    1 1/2 pounds mixed mushrooms, cut into bite-­size pieces 1 1/2 teaspoons kosher salt

    3/4 teaspoon black pepper
    2 tablespoons chopped sage
    1/2 cup dry white wine
    1 1/4 cups chicken stock, more as needed 1/4 cup apple cider, if using white bread
    3 tablespoons chopped parsley

    PREPARATION
    Heat oven to 250 degrees. Butter a 9-­by-­13-­inch baking pan. Trim the crusts from the white bread and cut into 1-­inch cubes. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
    In a large skillet over medium-­high heat, cook the bacon strips until crisp. Transfer to a paper-­towel-­lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
    Spoon the mushroom mixture over the dried bread. Stir in stock. Stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
    Transfer the bread mixture to the prepared baking pan. You can refrigerate at this point and finish and bake later. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes. 



Mark Bittman's Make Ahead Gravy
This is a keeper!

INGREDIENTS
1 stick butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 to 5 cups rich stock, warmed Turkey drippings and giblets, optional
PREPARATION
Melt butter in a medium saucepan over medium heat, then add onion. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.

Lemon Garlic Kale Salad

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-­virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (if using prewashed trimmed kale, buy 3 clamshell containers)
1 1/2 cups freshly grated Parmesan (optional)
PREPARATION
In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-­inch-­ thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour. 

Sweet Potato Casserole
  • 4 large sweet potatoes
  • 1/2 cup canned coconut milk
  • 1 Tbsp. coconut oil
  • 1-2 Tbsp. maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • juice of half an orange
Pecan topping
  • 3/4 cup chopped raw pecans
  • 1 tsp cinnamon
  • 1 Tbsp maple syrup
  • 1 tsp melted coconut oil
1. Bring a large pot of water to a boil and preheat oven to 350 degrees F. While water comes to a boil, peel and dice sweet potatoes into large chunks.
2. Add sweet potato chunks to water. Boil until fork tender--about 10 minutes.
3. Drain potatoes, then dump them back in the large pot with all the other ingredients. Using a hand mixer, blend until potatoes reach desired consistency and flavor. (You may like to add a little more coconut milk, spices, or syrup based on your taste.)
4. In a small bowl, combine all topping ingredients until pecans are well coated.
5. Dump sweet potatoes into an oven safe dish and top with pecans.
6. Bake in preheated oven until topping is browned--about 15 minutes. Serve warm.

Green Bean Casserole

Ingredients

    • 1 (10 3/4 ounce) cans cream of mushroom soup
    • 3/4 cup milk
    • 1/8 teaspoon black pepper
    • 2 (9 ounce) packages French style green beans, thawed
    • 1 1/3 cups French-fried onions, divided

Directions

  1. Combine soup, milk and pepper in a 1 1/2 -quart baking dish; stir until blended.
  2. Stir in beans and 2/3 cup French Fried Onions.
  3. Bake at 350°F for 30 minutes or until hot. Stir.
  4. Sprinkle with remaining 2/3 cup onions.
  5. Bake 5 minutes or until onions are golden.

Friday, November 21, 2014

Chicken Mushroom Alfredo

I am not really a huge fan of Alfredo sauce but I know many others who love it. I happened to see a jarred variety at Trader Joe's and thought, why not? Decided to make a sauté of chicken thigh chunks and mushrooms and then add zucchini spirals to keep the carb count low. It turned out yummy.

1 pkg of boneless chicken thighs, cut into chunks
1/2 small onion, chopped
1 pkg of sliced mushrooms
1 jar Trader Joe's Alfredo Sauce
2 zucchini-cut into ribbons or spiralized (if you have one of those handy gadgets like I do).
Parmesan cheese, grated

In large skillet with lid, sauté the onion and mushrooms in a bit of olive oil. Add the chicken thighs and stir well letting that whole mixture brown a bit. Lightly salt and pepper. Add the Alfredo sauce, bring to a boil; then cover and simmer for 15 minutes. Add the zucchini and mix well. Put lid back on and let that mixture cook for maybe 5-10 minutes? Serve with grated Parmesan.