Patty Pan Squash

Now that summer is in full swing, I have nothing but time on my hands to get the blog up and running again.  I've been cooking, taking photos, and writing down my recipes, but actually getting them up here has been the challenge.  I really have no excuse now, and with the amount of times I've been to the Farmer's Market already this season, I have plenty to write about. Please share your comments and suggestions to help make this a great shared cooking experience for all of us!

This first post back is a simple preparation for a great Farmer's Market find (maybe you could find them at your own grocery store, although I've never seen them there)- patty pan squash.  Uncooked, they look like yellow acorn-shaped gords, but have a similar taste to a yellow squash or zucchini.  This recipe is an easy way to make them on the grill, although you can use an oven for a similar effect if a grill is not available.

For two people, use 3 large squashes (that word looks weird, but I Googled it :) Large would be about the size of a lemon.

Cut off the stem and bottom end.

Slice each squash into 1/4 inch rounds.

Make a mixture of 3 tablspoons extra virgin olive oil, 3-5 leaves of freshly chopped basil, salt and pepper.

Rub mixtures over slices.

Let sit for up to 1 hour.

Grill on medium, checking regularly to ensure they are getting nice grill marks but not scorching. I did about 8 min on the first side, then about 4-5 on the second.

Serve with any meat or pasta dish. Enjoy this summer delight!

Pulled Pork

This is a great recipe for a slow-cooker meal that you prep in the morning or the night before and then just let cook.  Super easy and delish!

Combine the following ingredients in a slow-cooker:
1 sliced med-large white onion
1 cup ketchup
1/2 cup cider vinegar
2 tablespoons tomato paste
1/4 cup mustard
1/2 cup brown sugar
2 tablespoons sweet paprika
1 teaspoon red chili pepper
1/4 cup honey
2 teaspoons salt, pepper
2 tablespoons garlic powder

with:

3-4 pound boneless pork butt or shoulder

Turn cooker to LOW and simmer with the lid on for 8-10 hours.  Resist the urge to lift the lid and steam your face in the yummy goodness. 

After the time is up, use a large pronged fork to shred the meat apart.  If you have a lot of extra sauce, you can remove the meat, turn the heat up to HIGH on the slow-cooker, and boil the sauce until it thickens.  Then, add the meat back in, tossing to warm and soak up the sauce. 

Serve on buns with pickles and fries or potato chips.

Night 1: The Ham

So, around these parts, when you spend an obsene amount of money before Christmas you earn a "free" gift from the grocery store.  This year, I decided on a 15 pound ham.  I then decided to put it in the freezer and leave it there until my husband forced me to cook it and make room for important products, like fancy bacon from Wisconsin (Nueske's is the company if you're interested in changing your life).

Anyway, the ham finally came out (on Oscar night, although there is no pig to movie connection that I can think of) and here is the debacle that followed...

Night 1: The Ham

Unwrap the ham and cut off any large chunks of fat.  This is disgusting, but you'll be happy you took the time to do this.

Put ham in a large baking pan and cut diagonal lines to create a checkerboard pattern.  Spike in whole cloves where lines meet.

Bake according to package directions.

The Glaze
1 cup water
1 packet boullian
(or substitute the above for 1 cup chicken broth/stock)
10 figs, halved with hard stem removed
1/2 red onion, roughly chopped
1 tablespoon fresh or 1 teaspoon dried thyme

In a medim pot simmer on medium for 5 minutes. 

Add
1/2 cup brown sugar
1/4 cup honey

Stir until dissolved.

Place liquid in food processor and add
2 tablespoons apple cider vinegar
1 tablespoon stone grain mustard (or a spicy mustard- no yellow crap)

Pulse until figs and onions are finely diced.  Set aside on counter.


With 1/2 hour remaining on recommended time, brush glaze on ham and leave uncovered to crisp and carmelize.  Serve with your favorite potato and veggie.

*See following posts for what to do with all of the leftovers!

Jambalaya and Toasted Parsley Rice

Our Fat Tuesday meal was a great success! I used a combo of a few online recipes and some of what I remember from my own trip to New Orlearns post-Katrina.  This meal wasn't served by teachers in evening gowns to a bunch of sweaty 24 hour car-bound New Yorkers, but the taste was still there:) 

In celebration of an area of our country that has survived so much. 

Jambalaya
1 red onion, chopped
1 red pepper, chopped
2 stalks celery, chopped
3 strips of bacon, chopped
2 bay leaves
1/2 teaspoon red pepper
1 teaspoon ancho chili powder
2 cloves garlic, chopped
1 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon paprika
salt/pepper

Cook in large dutch oven (or large pot) in olive oil on med-low until veggies are soft- about 10-15 minutes.

2 chicken breasts, chopped
1 1/2 cups shredded ham
1 28 oz can diced tomatoes

Add above ingredients and simmer for 45 minutes with cover on. 

1/2 pound shrimp, peeled, deveined, tails removed

Add shrimp, stir, remove from heat and cover immediately.  Let sit for about 5 minutes until shrimp are just pink.  Serve with Toasted Parsley Rice.


Toasted Parsley Rice
1 tablespoon butter
1 1/2 cups brown minute rice

Melt butter in small pot on med-high heat.  Add brown rice and stir constantly for 4-5 minutes, toasted.  You should smell a nutty scent.

1 1/2 cups chicken broth
handful of chopped parsley

Add broth and parsley.  Cook on med-low for 5 minutes covered.  Let sit for 5 minutes covered.  Check for doneness.  If rice is still hard (mine was) add a little more chicken broth and keep on lowest flame covered.  Check every few minutes until rice reaches desired consistency.

Who's Cooking??

A note from the author:

Lately I've been hearing a lot of, "Hey, I got a great idea from your blog!" or "I checked out the blog- looks good!" but none of these people seem to be "Followers". It got me thinking- how many people are out there reading without me even knowing it?

So here's my request: If you visit often, or even stop by occasionally, please become a Follower (click Follow over to the left) and show me some love. Keep me cooking :)

Thanks and happy eating!

-Andi :)

Braciole

This is a wonderfully tender (when done right) rolled steak cooked in and served with your favorite Gravy (aka Red Sauce).  It's a bit labor-intensive, but certainly worth the work! This is a take on my grandmother's recipe...ironically a side dish that as a kid, I never liked.

Start by making the filling:
1 portugese roll
2 large cloves garlic
1/2 cup packed flat leaf parsley leaves, washed
1/4 cup finely shredded parmesan reggiano (optional but delicious)

Preheat oven to 375.  Rip up the roll into bite-sized pieces and pulse in the food processor until you have coarse crumbs.  Remove and spread out on small baking tray.  Drizzle about 2-3 tablespoons olive oil over crumbs, toss, and bake for 5-8 minutes or until just browned.

While crumbs are baking, pulse parsley and garlic in food processor until both are finely chopped.  Sprinkle over toasted breadcrumbs.  Grate cheese on top as well, mixing all ingredients together on warm pan.  Let rest. (This whole process can be skipped and substituted with Italian Breadcrumbs from the can, but it's SO much tastier and healthier to do it this way!)

1 pound thin cube steaks

Spread steaks on plastic or glass cutting board and top with wax paper or a large ziplock bag.  Pound each steak to 1/8" thick using a rolling pin or flat side of a meat tenderizer (if you're fancy and have one of those.)  Me, I beat the hell out of them with the bottom of a heavy pot.

Cut steaks into equal sizes, about 3"x3".  Cut 6" lengths of string (2 per slice) now when your hands are clean.  Spoon 1-2 teaspoons of breadcrumb mixture over each slice of meat, patting down.  Tightly roll up each piece, starting with the pointy end first.

 

Tie 2 pieces of string, one at either end, to secure the roll.  I had about 1/2 cup of extra breadcrumbs that I stored in a tupperware in the fridge.

About 2 hours before you're ready to eat, brown the rolls in olive oil in a frying pan on med-high on the top of the stove.  Add them to the gravy. 

1/2 cup white wine

Add white wine to the pan and scrape all of the yummy brown bits from the bottom of the pan.  Add this to gravy as well.  Simmer on low for about 2 hours.

Serve in gravy with macaroni, and crusty garlic bread.

"Gravy" (The red kind)

Let me start by saying this is not a "quick, weeknight meal" you can just throw together.  Be warned.  But also know that if you take the day to do this, step by step, giving it time to simmer and giving your family time to smell it all day, you will be handsomely rewarded at the end of the night.  So, roll up your sleeves and channel your inner Eye-talian. And yes, I call it gravy...deal with it!

(This should go on the stove by 1pm if you're having a 6 or 7pm dinner.)
1 small onion, chopped
1 rib celery, chopped
1 large carrot, chopped
2 large cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper

Saute veggies in 2 tablespoons olive oil over med-low heat until veggies are soft- about 10 minutes.

2 28 oz cans tomatoes (I do 1 can chopped, 1 can whole)- San Marzano are the BEST!
1 6 oz can tomato paste

Add tomatoes plus 1 large can of filtered water. 

Simmer for 2-3 hours on low. Then, using a stick blender, pulse to eliminate chunks. 

Continue to cook for 2-3 more hours, adding more water as necessary. Keeping the lid on will add moisture to gravy, making it thinner; taking it off will cause water to evaporate, making it thicker.  Throughout the cooking time, adjust the water amounts and lid position to maintain desired consistency.

Serve with macaroni, braciole (see next recipe) and some crispy garlic bread.

Swiss Chard, Sausage and Bean Soup

This a great wintery soup and lots of ingredient substitutions can be made (see Meal Modifications below). The nutmeg is a perfect match for the dark, leafy greens and gives you an unexpected flavor.  This makes a huge pot with plenty of leftovers.

Ingredients:
6 sweet sausage links, casing removed
1 medium white onion, chopped
1 bunch swiss chard, washed, stems removed and chopped
5 mushrooms, sliced
2 cloves garlic, chopped
pinch nutmeg
1 teaspoon thyme
1 teaspoon salt
2 teaspoons pepper
48 ounces chicken broth
1 can red kidney beans, strained and rinsed
1/2 box ditalini pasta

In a large pot, cook sausage until brown, breaking it up with a wooden spoon into small pieces.  Add chopped onion and saute until  lightly browned and soft.  Add swiss chard, mushrooms, garlic, nutmeg, thyme, salt and pepper. Stir to combine and cook until greens wilt and soften. Then add beans.    

In the meantime cook pasta in pot of salted water until al dente (still a little hard, since it will continue to cook in the soup).  

Add chicken broth and simmer.  Add cooked pasta just before you're ready to eat, as it sucks up a lot of the moisture from the broth.

Serve with crusty bread and grated toscano cheese.

Meal Modifications:
*If you're not a pork eater, substitute chicken or turkey sausage.  Or leave the meat out completely.
*Escarole or kale could be used instead of swiss chard and will produce a similar leafy and bitter taste.
*Chicken stock can be substituted for the chicken broth or vegatable broth could be used.
*Any small pasta will do (shells, orzo, pastina, etc.) if you don't have ditalini.

Stuffed Pork Tenderloin over Lentils

I love the tenderness of the pork, combined with the sweetness of the stuffing.  In looking for a new side dish, lentils seemed to keep popping up lately- on the menu at a restaurant we went to last week, a few cooking shows I've watched recently, and in the refrigerator section at the grocery store.  Using seasonal ingredients is something I'm obsessed with, so I thought this was the perfect wintery side dish.  I cheated by using Trader Joe's pre-cooked lentils (easy and no funky chemicals), so you'll have to cook yours longer if you use raw lentils.

Ingredients for Pork:
1 pork tenderloin
1/2 red onion, diced
1/2 apple, diced
1 spring rosemary, finely chopped
1 large clove garlic, chopped
1 piece wheat bread, toasted and diced
1/4 white wine
2 oz goat cheese (I found a cranberry covered log- again at Trader Joe's- that I used)
salt/pepper
kitchen cotton string

Saute onion, apple, rosemary, salt/pepper and garlic until soft and golden in a little olive oil.  Remove from heat and add bread and wine.  Let cool and then add goat cheese. 

Slice pork lengthwise creating a pocket, being careful not to cut all the way through.  Spoon stuffing into split pork and press down with hands. 

Fold pork together creating a tightly wrapped bundle.  It's ok if some stuffing is showing, but tuck in as much as possible. Wrap and tie with kitchen twine.  There are fancy ways to do this, but anything that keeps the package wrapped will do the trick.

Bake at 375 for 20-25 min, leaving the meat just a little pink. (If this freaks you out, cook until no pink remains, but just try it once, and you'll be hooked!)

Serve over lentils (see below).

Ingredients for Lentils:

1/2 red pepper, diced

1/2 onion, diced

5 mushrooms, diced

1 package steamed lentils

1/2 cup veg. broth

Saute peppers, onions, and mushrooms with salt/pepper in a little olive oil until soft and golden. 

Warm lentils according to package directions and add to vegetables.  Add broth and warm throughout.

Healthier Eggplant Parm

I've cut down on the fat by using panko instead of breadcrumbs, egg whites instead of whole eggs, baking instead of frying, and reduced fat cheeses to really slim it down.  Taste has not been compromised- I promise!

Ingredients:
2 large eggplants (the long skinny ones are easier to cut and fit in the pan better, so I always buy those), peeled and cut long ways
6-8 oz panko (rice flakes found near breadcrumbs)
2-3 egg whites

1 egg
1 15oz container part-skim ricotta
1 tablespoon parsley, oregano, basil
1 teaspoon garlic
1 teaspoon salt, pepper

4 cups of sauce
1-2 cups shredded reduced fat cheese (mozzarella, toscano, asiago)

Preheat oven to 400.  If time allows, this first step will draw out the moisture giving you a more tender eggplant.  Sprinkle sliced eggplant lightly with salt and lay out on cooking racks or paper towels.  Let sit for 15 minutes, turning and re-salting after 8 minutes.  Then blot dry. 

Set up dipping station with egg whites in one pie dish and panko in a second.  Dip eggplant in egg whites then panko.  Lay out in single layer on sprayed baking sheets (I needed to use 3).  Bake for 12-15 until lightly browned and crispy.  Flip once during cooking time.

Lower oven to 350.  Combine ricotta, whole egg, herbs, garlic, salt and pepper in separate bowl.  Reserve for layering.

Lightly coat the bottom of 9x13 deep baking dish with sauce.  Then, start layering ingredients in this order: eggplant, ricotta mixture, sauce, shredded cheese.  You should get about 3-4 layers ending with shredded cheese.

Bake at 350 for about 45 minutes covered for most of the time, then uncovered for last 15.  It should be hot throughout with bubbly and brown cheesy deliciousness. 

Serve with a green salad and garlic bread.

LEFTOVERS!

The age-old question: What am I ever going to do with this?  Here are some easy and creative ways to turn that foil-wrapped blob into something worth eating again.


Leftover Meatloaf:
This is a simple one- Meatloaf Sandwich.
Slice meatloaf into a 1/2 inch piece and warm in frying or grill pan.  When warmed throughout, sandwich between 2 pieces of crusty sourdough bread or whatever you have in the house.  If you have the end where there's no cheese left (we always seem to eat ours from the middle out), add a slice of mozzarella or provolone and some ketchup.  Toast outside like a grill cheese sandwich until gooey and warm.

Leftover Pork Ribs:
Italian Pork Pizza Bake
Remove all meat from bones, chopping into bite-sized pieces.  

Prepare the the Bisquick recipe for Italian Pizza Bake. I've doubled the recipe for a more substantial meal and made some other changes.

2/3	cup Bisquick Heart Smart® mix
4	tablespoons fat-free egg product or 1 egg white
2	tablespoon water
1/2	teaspoon garlic powder
1/4	cup sliced green or yellow bell pepper, cooked spinach, mushrooms (any other favorite veggies)
1/2	sliced onion
1/2	cup cut-up cooked pork (leftovers!)
1/2	cup diced tomatoes with Italian-style herbs, drained (from 14.5-oz can) or just use fresh tomatoes
1	teaspoon each basil, oregano, parsley
1/4	cup shredded reduced-fat mozzarella cheese or another favorite cheese

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1. Heat oven to 400°F. Spray 8 inch pie dish with cooking spray.
2. In small bowl, stir Bisquick mix, egg product, water, garlic powder and herbs; spread in pan.
3. In 10-inch nonstick skillet, cook bell pepper and onion over medium-high heat, stirring frequently, until tender. Remove from pan and then cook other softer veggies (spinach, mushrooms, etc).
4. Spoon sauce over batter then add veggies and pork. Sprinkle with cheese.
5. Bake 20 to 23 minutes or until golden brown; loosen from sides.
6. Serve with green salad.

Other ideas for Leftover Pork Ribs:
Pulled pork sandwiches- Shred meat from bone.  Add more BBQ sauce and diced, cooked onions and apples. Serve on soft rolls.
Pork and Pasta Ragu- Shred from bone.  Use as the meat for a hearty tomato-based sauce over your favorite short pasta.  The BBQ flavors from the first cooking will lead to a smoky sauce.  Serve sprinkled with goat cheese.


Audience Participation Time:

So what's hanging around your 'fridge that you need help with?  What creative ideas do you have for leftovers?

Corn Muffins with Sweet Butter

The perfect accompaniment to Game Day Turkey Chili.  The use of applesauce allows you to cut down on butter and/or oil to make this a healthier muffin. This recipe yields 6 large muffins.

Corn Muffin Ingredients:

1 1/2 cups flour

1/2 cup sugar

1/2 cup corn meal

1 tablespoon baking powder

3/4 teaspoon salt

3/4 cup milk
1/2 stick butter, melted and cool
1 egg
2 tablespoons molasses
1/4 cup applesauce
1/2 cup shredded cheddar (optional but yummy!)

Preheat oven to 350.  Mix all ingredients together until just moist.  It's OK if there are lumps.

Spray muffin tin with cooking spray.  Fill 6 large muffin cups to the top to make BIG muffins.

Bake for 30 minutes until just browned.  If desired, sprinkle tops with cheddar cheese and bake again until cheese is just melted (1-2 minutes).

Serve warm with Sweet Butter and Game Day Chili (recipes follow).

Sweet Butter Ingredients:

3 tablespoons butter

1 teaspoon molasses

1 teaspoon honey

1/8 teaspoon sweet paprika

1/8 teaspoon red pepper

Combine all in microwave safe bowl.  Melt on defrost in microwave until soft.  Stir and serve with muffins.

Game Day Turkey Chili

This is an easy, one-pot meal that can be simmering until half time.  Serve with Corn Muffins and Sweet Butter (see next recipe). This recipe serves 4, so double or triple if necessary.

Ingredients:
1 medium onion, diced
1-1.5 pounds ground turkey
1 large can crushed tomatoes
1 small can fire roasted tomatoes with green chiles
1 clove garlic
1 teaspoon salt
1 tablespoon cumin
1 teaspoon paprika
1 can cannelini beans, drained and rinsed

Cook onions for 10 minutes on med-low until soft in large pot.  Add the remaining ingredients, except for canellini beans.  Simmer on low for about 1 hour with lid.  Add beans and cook for another hour or until you're ready to eat.   Cooking more is never a bad thing! Keep lid on while cooking, but remove if chili becomes to runny. 

Way back when...

Mandy, Sar and Andi with our head over a bowl of Kraft Mac N Cheese. 

Oh how my mother cried over this one!

Broccolini and Sweet Potato Rounds

Great sides with steak or any other grilled meat.

Ingredients:
1 sweet potato
1 red onion
1 bunch broccolini
ginger powder
garlic powder
extra virgin olive oil
salt/pepper

Preheat oven to 350.  Spray 9x13" baking sheet with cooking spray.  Clean 1 sweet potato and slice into 1/8" rounds.  Lay out on baking sheet.  Sprinkle with ginger, garlic powder, salt and pepper.  Slice red onion into rounds and sprinkle with garlic, salt and pepper. Bake for 15-20 minutes with broccolini (below).

Cut off bottoms of broccolini (a thin, tender broccoli) and lay out on baking sheet.  Toss with 1-2 tablespoons extra virgin olive oil, chopped garlic, coarse salt and pepper. Bake until desired tenderness.

Serve onions over broccolini and sweet potatoes with ketchup or another favorite dipping sauce.

Flank Steak

This dish tastes best if steak is marinated the night before so the meat can tenderize and become flavored with the marinade.

Ingredients:
1 cup red wine
1 cup beef broth
2 tablespoon soy sauce
1 tablespoon ginger powder
1 tablespoon Montreal steak seasoning (a mixture of course salt, pepper, garlic and onion powder)
1 tablespoon horseradish
1 tablespoon spicy mustard
1 teaspoon garlic powder
1 capful liquid smoke

Combine all ingredients in 9x13" pyrex baking dish.  Stir to combine and add steak.  Let sit for 12-24 hours.

Grill on a medium-high grill for about 7 min per side, depending on personal preference.  Boil remaining marinade in small pot or microwave.  Serve with meat as a sauce.

Serve with sweet potatoes and broccolini (see recipes in future post).