02.16.08
Pasta Carbonara
This came from Susan’s brother Matt – I think he got it from one of his fancy cooking magazines. Its tasty, simple and quick. Plus its a decent excuse (if you needed one) to pop the cork on a bottle of white wine! 
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4 slices of bacon (We like the center cut stuff, but it doesn’t make a difference here)
Your favorite noodle (Angel Hair, Spaghetti, etc)
1 Tblspn Capers
Approx 1/2 cup of White wine (may be less, not sure)
1 large egg
Parmesan
Cook the noodles as directed on the package. While the noodles are cooking, fry the bacon in a skillet. Remove the majority of the bacon fat once the bacon is cooked. Remove the bacon from the pan and break into small pieces (this isn’t necessarily bacon bit sized!). Add the bacon back to the pan and immediately deglaze with the white wine. Add the capers and reduce over medium-low heat.
Once the pasta is cooked, drain it and immediately the egg. Stir well, coating the noodles throughly. Add the Parmesan cheese and stir well, coating all the noodles throughly.
Combine bacon, sauce and noodles then serve.
Salmon Patties
This came from Susan’s brother Matt. Where it came from before that, I don’t really know. We’ve had it so many times now – so much so that Susan can recite it from memory! It uses a bowl and skillet – easy cleanup!
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1 7oz pouch of Salmon (I presume canned would work too)
1/3 sleeve of Ritz crackers
1 large egg
1/3 of a medium onion, finely chopped
1/2 Tblspn mayonaise
Olive / Peanut / Vegetable oil (a little more than a coating on the bottom of the skillet – its not deep frying we’re after)
Approx 1/2 tsp Garlic Powder
Approx 1/2 tsp Cayenne Pepper
Black Pepper to taste
Empty the salmon pouch into a mixing, then, using a fork, break the salmon into pieces. Put the Ritz crackers in a zip-top baggie and crush with mallet / meat tenderizer, creating fine crumbs. Mix the cracker crumbs with the salmon.
Add onion and seasoning. Mix well. Add egg and mayonnaise. Mix well. Form into patties – we use a cookie cutter to create uniform and well packed patties.
Heat oil over medium-high heat and once hot, place patties in to cook approximately 2 minutes on each side, or until brown.
Makes four (4) 3″ diameter patties.
My take on the Starbucks Frappuccino
- 3/4 cup double-strength coffee, cold
- 3 tablespoons granulated sugar
- 1 cup low-fat milk (or vanilla Silk works pretty well)
- 3 cups ice
- ~5 tablespoons chocolate syrup
For people with an AeroPress, you’ll want to do two presses to get the desired amount of coffee. I usually do my presses with two scoops of beans on a medium-fine grind and fill the water to right at the bottom of the funnel.
I think I’ll try doing the original recipe for the guys at work on Tuesday.
This is cross-posted from my post on PhragMunkee.com.
02.14.08
London Broil w/ Parsley-Horseradish Chimichurri
Another quick and easy recipe from Rachel Ray “365: No Repeats”. (Also a good reason to use the horseradish you bought for the fish!) The best part about this recipe is the left over meat. If you slice it correctly, it makes incredible sandwich meat!
Ingredients:
- 2 lb London Broil
- 3 Tablespoons Worcestershire sauce
- 3 Tablespoons extra virgin olive oil
- Salt & pepper
- 2 Tablespoons prepared horseradish
- 2 Garlic cloves, finely chopped
- 2 Tablespoons red wine vinegar
- 1/2 Cup fresh flat-leaf parsley leaves, finely chopped
- Zest & juice of 1 lemon
Preheat broiler on high and set the rack closest to the flame. Coat the steak with the Worcestershire sauce, a drizzle of olive oil, salt & pepper. Put the steak on a broiler pan and broil for 6 minutes per side. Remove the meat from the broiler and allow it to rest for 5 minutes, tented with a piece of aluminum foil. Slice the rested steak very thin, against the grain and on an angle.
In a bowl, combine the remaining ingredients. (This meal goes well with broccoli as a side)
Crispy Horseradish-Battered Fried Fish
- Vegetable Oil, for frying
- 2 1/2 Cups complete pancake mix (the kind that needs only water) *I used Bisquick*
- 1 heaping tablespoon prepared horseradish
- 2 Lbs fresh cod, cut into 4 to 6 ounce pieces *I used only 1 lb and it made enough for 3 people*
- Salt & Pepper
Pour about 2 inches of vegetable oil into a large skillet. Place over a large burner and heat over medium-high heat. In a wide mixing bowl, combine 2 cups of pancake mix, 1 1/4 cups water, and the horseradish. Place the remaining pancake mix in another wide mixing bowl. Season the fish with salt & pepper, then toss it in the dry pancake mix, coat evenly and shake off the excess. This helps the batter to stick to the fish. Add the fish to the batter, flipping it around with a fork and coat completely. Carefully place battered fish in the oil and fry for 4-5 minutes on each side, until golden brown. Remove from oil and dry on paper towels.
Watercress-Cucumber Tartar Sauce
Ingredients:
- 1 1/4 cups mayonnaise
- 2 rounded tablespoons sweet pickle relish
- 1 half-sour pickle, finely chopped
- 2 tablespoons finely chopped onion
- 2 tablespoons chopped fresh dill
- Juice of 1/2 lemon
- 1 bunch of watercress, finely chopped
- 1/4 large English or seedless cucumber, finely chopped
- A few drops of hot pepper sauce
In a bowl, combine all ingredients.
02.13.08
Mexican Beef Bake
I made the Mexican Beef Bake tonight for dinner. Ian posted it a while back. I enjoyed it, but I will be making some personal adjustments to it the next time I make it. It definitely needs lots more cheese! (I even used more than the recipe called for) I will also be cutting out some of the chili powder and adding cumin. I used my tortilla chips as a bed for all the yummy stuff, and I also made white rice to accompany it. It was very simple to make.
My 3-year-old son thought it smelled “good,” but he wouldn’t touch it. That is pretty common though. At least he thought it smelled good. I did make him try a bite, but that was still a no go.
Hopefully my husband will like it when he gets home!
02.12.08
Chinese Spinach
1 teaspoon lime juice
1/8 teaspoon pepper
1 clove garlic, minced
1/2 cup onion, diced
1 package frozen spinach
Heat soy sauce, lime juice, and pepper in large skillet. Add garlic. Stir-fry over medium-high heat about 1 minute, or until garlic is light brown. Add onion. Stir-fry 1 minute. Add spinach. Stir-fry until spinach is tender.
Firecracker Chicken
I got this recipe from cooking.com and made it the other night, with some changes.
1 1/2 – 2 pounds chicken thighs
2-3 tablespoons black bean paste
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds, crushed
1 tablespoon toasted sesame oil
1/4 cup finely chopped onions
4 large cloves garlic, minced (1 tablespoon)
1/4 teaspoon red pepper flakes (instead of salt)
1/8 teaspoon pepper
Remove skin from chicken thighs. Score meat on both sides by making shallow diagonal cuts about 1 inch apart.
In a large mixing bowl stir together bean paste, soy sauce, sesame seeds, sesame oil, onions, garlic, red pepper flakes, and pepper. Pour into a plastic bag; add chicken thighs. Seal bag; turn bag to coat chicken. Marinate in the refrigerator for 4-24 hours, turning bag occasionally. Remove chicken, scraping off excess marinade. Reserve marinade.
Place chicken on the grill rack of an uncovered grill. Grill directly over medium coals for 15 minutes. Turn chicken over and grill for 10-15 minutes more. Baste both sides with reserved marinade and grill for 5 minutes more, or till chicken is tender and no pink remains, turning once. Discard any remaining marinade.
02.02.08
Pizza Bake (again, untried)
Popover Pizza Casserole
Prep: 30 minutes
Bake: 25 minutes
Ingredients
1 pound ground raw turkey or ground beef
1 cup chopped onion
1 cup chopped green sweet pepper
1/2 of a 3-1/2-ounce package sliced pepperoni, halved
1 15-ounce can or 1 15-1/2-ounce jar pizza sauce
1 2-ounce can mushroom stems and pieces, drained
1/2 teaspoon fennel seed, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
2 eggs
1 cup milk
1 tablespoon cooking oil
1 cup all-purpose flour
1 6-ounce package thinly sliced mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
1. In a large skillet cook turkey or beef, onion, and green pepper until meat is brown and vegetables are tender. Drain fat. Cut pepperoni slices in half. Stir pepperoni, pizza sauce, mushrooms, fennel seed, oregano, and basil into meat mixture. Bring to boiling. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
2. Meanwhile, for topping, in a small bowl combine eggs, milk, and oil. Beat with an electric mixer on medium speed for 1 minute. Add flour; beat 1 minute more or until smooth.
3. Grease the sides of a 13×9x2-inch baking dish; spoon meat mixture into dish. Arrange cheese slices over hot meat mixture. Pour topping over cheese, covering completely. Sprinkle with Parmesan cheese.
4. Bake in a 400 degree F oven for 25 to 30 minutes or until topping is puffed and golden brown. Serve immediately. Makes 8 servings.
Another one I want to try.
Hash Brown Strata
Prep: 15 minutes
Bake: 40 minutes
Ingredients
Nonstick cooking spray
2 cups frozen loose-pack diced hash brown potatoes with onion and peppers
1 cup cut broccoli florets
1/3 cup finely chopped center-cut bacon, turkey bacon or turkey ham (about 2 ounces)
1/3 cup evaporated fat-free milk
2 tablespoons all-purpose flour
2 8-ounce cartons refrigerated or frozen egg product, thawed
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
Fresh basil sprigs (optional)
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey bacon or ham. Set aside.
2. Stir milk gradually into flour in a medium bowl. Stir in egg product, half of the cheese, the snipped or dried basil, and black pepper. Pour egg mixture over vegetables.
3. Bake in preheated oven for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes. If desired, garnish with fresh basil sprigs. Makes 6 main-dish servings.
Make-ahead Tip: Assemble as above, but do not bake. Cover and refrigerate for 4 to 24 hours. Before serving, remove cover and bake as directed above.
