Poached Salmon with Herb and Caper Vinaigrette
http://www.cooksillustrated.com/recipes/4230-poached-salmon-with-herb-and-caper-vinaigrette?extcode=LN14D3CAAItalian Easter Pie (savory)
Marbled Blueberry Bundt Cake
Thursday, April 17, 2014
Sunday, April 13, 2014
Buttermilk Oatmeal Muffins
Ingredients:
- 2 cups quick-cooking oats
- 2 cups buttermilk (or substitute 4 tbsp vinegar or lemon juice and enough milk to make 2 cups, let stand 5 minutes)
- 2 eggs beaten
- 1 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar, and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill grease or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack.
Saturday, February 22, 2014
Linguine with Tuna Puttanesca
Putting up this link for easy access. Put this on my menu for Monday and if it's a hit then we'll put the recipe itself on the page.
Next Monday night:
Friday: a version of this
Next Tuesday; a version of this
Monday, January 27, 2014
Slow Cooker Pork Roast
INGREDIENTS:
2 medium potatoes cut into sixths (red, Yukon gold)2 carrots cut into large chunks
3 whole peeled garlic cloves
1 small-medium sized leek, sliced, white and light green parts only
Handful of crimini mushrooms (halved or quartered if they are larger)
Fresh oregano sprigs
Fresh thyme sprigs
(Optional fresh rosemary sprigs - I forgot to put this in the first time)
3 cup chicken broth
2-3 lb pork roast
Salt
Pepper
Dried thyme
Dried rosemary
Olive oil for drizzling
Place all large chopped vegetables into the bottom of a 5-6 quart slow cooker. Including whole garlic cloves. Leaving a place to nestle your roast. Place roast in the pot (fat side up if you're cooking a pork loin) and heavily coat the top with salt (perhaps a tsp or two- I just tried to make a decent coating as if I were making a rub). In the same spirit, only a little more sparingligly coat with pepper, dried thyme, and dried rosemary. Drizzle olive oil over the top of the roast, again to lightly coat. Pour the chicken broth over the vegetables, careful not to pour over the roast. Surround roast with 5-10 sprigs of thyme, 6-8 sprigs of oregano (and 4-6 rosemary sprigs if you're using it). Do a few turns of salt and pepper over the vegetables and broth. Cover and cook on high for 4-5 hours (or more depending on the size of your roast). Once the roast is cooked and easy to pull apart with a fork begin to prepare the pan gravy.
INGREDIENTS FOR GRAVY
2-3 tbsp olive oil
3 tbsp of flour
2-2 1/2 cups broth from slow cooker
1 cup of sherry (I just use cooking sherry)
Salt and pepper to taste
In a pan over medium heat warm olive oil. Once warm whisk in flour until smooth. While continuing to whisk pour in broth making sure to break up all lumps as you go. Add the sherry and turn temperature to medium-high allowing gravy to boil until the gravy begins to thicken (and alcohol has been cooked off), stirring occasionally. Add salt and pepper to taste. Serve over pork and vegetables.
Friday, December 27, 2013
Veggie & Meat Kabob Marinade
This marinate is good on just about everything
1/2 cup olive oil
1/2 cup olive oil
2 tbsp water
1 tbsp whole grain Dijon mustard
1 tbsp maple syrup
1 tsp basil (1/2 tsp dried)
Salt and pepper to taste
Use to coat veggies or meat when roasting or barbecuing.
Sunday, November 17, 2013
Chicken Noodle Soup
Viv and I were both a little under the weather so chicken noodle soup sounded wonderful. I also had some fresh sage I wanted to use so this recipe I found online sounded perfect, especially with some adjustments...
Ingredients
3 chicken breasts
2 tbsp olive oil
1 onion diced
1 cup celery sliced
1 cup carrot diced
(After that I added veggies I had that sounded good)
1 handful of crimini mushrooms quartered
2 small red potatoes diced
3 garlic cloves minced
2 tsp fresh sage minced
1 tsp (heaping) fresh rosemary minced
1 tbsp dried thyme
2 quarts chicken broth
2 cups egg noodles
(Cilantro is optional)
Salt and pepper
Instructions
Preheat oven to 350. Place chicken breasts in baking dish with maybe an 1/8 inch of water and drizzle each breast with olive oil and then salt pepper as well. Cover with aluminum foil and bake for 45-55 minutes until chicken is cooked through and tender (should tear apart easy). In a large pot over medium heat add your olive oil and vegetables until they are soft or onions become transparent. Add garlic and herbs and cook until they become fragrant, 1-2 minutes. I typically start cooking the veg before I'm even done cutting the softer veg so at this point I deglazed my pan with a couple tbsp of white wine since my veggies cook longer than just to the point of being soft, but that is optional. Add chicken stock and bring to a boil. Once pot boils cover and reduce heat to a simmer for about 20 minutes. Once chicken is finished cooking shred using two forks or you may cut them into small cubes. Add chicken and pasta to soup and allow to continue cooking (raise the heat again to medium if you need to) until pasta is tender.
We had this soup with yummy biscuits that Morgan made
Biscuits:
Soup:
Sunday, November 3, 2013
Pan Seared Shredded Brussels Sprouts and Apples
(From The American Diabetes Association Vegetarian Cookbook)
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons unsalted butter
- 2 pints Brussels sprouts, bottoms trimmed and heads sliced 1/4-inch thick
- 2 apples, peeled, cored, and chopped (Granny Smith or gala apples recommended)
- 1 tablespoon honey
- 2 teaspoons lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat the oil and butter in a large nonstick skillet over medium-high heat until the butter begins to brown. Add the Brussels sprouts and apples.
- Cook, stirring occasionally, over high heat 4–5 minutes until sprouts are just tender to the bite. Add the honey, lemon juice, salt, and pepper.
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