That smells so good!

Posted on June 11, 2013 by admin

It can be hard coming up with new recipes all the time. I’ve been working a few extra p/t jobs since my husband is still out of work and it seems like we get in a rut of the same ol’ same ol’ rotation of foods. But with summer trying to spring upon us (if the damn rain would just hold up for a while) new foods (and some summer-time favorites) are getting into our weekly menus.

At the supermarket the other day I saw a special on shoulder lamb chops from Down Under (NZ/Australia) and scooped up a few packs. I thought it would be nice to put a dry rub on them instead of just grilling/cooking them with just salt and pepper.

sprinkle spice mixture on lamb

Since it was pouring out we cooked them inside. My suggested rub was fabulous and the house smelled so good while they were cooking (I’m not a big fan of cooking-lamb smell)! You could imagine yourself in some Middle Eastern or Northern African bazaar.

Lamb with Aromatic Spices
In a small bowl mix together these ground spices:

2 Tbsp cumin
1 Tbsp cinnamon
2 tsp garlic powder
2 tsp turmeric
½ Tbsp coriander
1 tsp cloves
1 tsp cayenne
½ tsp sumac
1 tsp salt

I used ½ inch thick shoulder lamb chops.

Preheat oven to 350°F or get outdoor grill started. Sprinkle spice mixture on lamb, let sit for a few seconds before rubbing in/around. You don’t need to use up all the spices, just lightly coat. (Using gloves help prevent staining, eases cleanup) Let sit for 10 minutes.
For oven method: in a hot iron skillet (on medium-high) place a tsp neutral oil and sear the meat until brown then place in oven to finish. Cook approximately 15 minutes (depending on thickness). For grill: place on indirect heat (so that spices don’t burn) for 8-10 minutes each side.

Sear in iron skillet

finish lamb in oven

My husband and I came up with a delicious sauce too– plain yogurt with fresh chopped mint, sriracha and a tiny squeeze of lemon juice. We served them with boiled new potatoes, corn off the cob, haricot vert and broccoli. All the boys love each of those vegetables, but I wasn’t sure about the lamb. I thought it might be too spicy for my youngest two so we left two small chops naked.

It was a good call. Everyone enjoyed it all and there were no tears or cries of “too spicy”. And now I’ve got a new item to add to our rotation.

Modernist Cuisine Steak

Posted on January 19, 2013 by admin

My very generous brother, whose latest passion is cooking especially via the Modernist Cuisine cookbook, has given me some essential tools so that I too can cook with many of the methods highlighted in the book. He gave me the Modernist Cuisine at Home, an ARY VacMaster Chamber Vacuum Sealer, vacuum sealing bags (think they’re thicker than 3 mils and BPA free) in two sizes, a PolyScience Immersion Circulator for cooking sous vide and he’s actually sending me some more supplies including citric acid and malic acid. It’s been fun learning new, and using some old, methods of cooking. The cookbook itself has amazingly beautiful photographs. You can find many of these items in my Have to Have link on the lower right side. (Have to Have recently co-sponsored a dinner and ticket to the Broadway showThe Heiress with Jessica Chastain and Dan Stevens-Downton Abbey’s Matthew Crawley. Unfortunately Ms. Chastain was not performing that night but I still enjoyed the cringe-worthy play.)

The other day we defrosted a big piece of top round steak (a gift from my sister-in-law) and decided the best way to cook it was sous vide. Top Round (London Broil) is a fairly tough meat that greatly benefits by marinating and needs to be cooked the right way so it comes out tender. This is a two day process by first placing it in a vacuum sealer bag with marinade then vacuuming and sealing and refrigerating overnight. The next day we prepare the water bath and immersion circulator (you can use a bucket to cook this way!) and preheated water to 135˚F (57˚C). Cooked the steak (just place bag in water) for 5 hours. Right before we are ready to serve, we seared the outside of the steak in a lightly oiled, hot iron skillet. Sliced and served.

Simple Steak Marinade
3-4 Tbsp Olive Oil (need the olive oil to conduct heat in bag)
Handful of fresh thyme, chopped
5-6 cloves garlic, sliced
Salt and pepper

Prepare above then coat the steak and vacuum seal.

The meat was tender, succulent and perfectly marinated. The flavors were phenomenal— vacuum sealing the marinade really permeates the steak thoroughly. It was perfectly and evenly cooked, although my husband would have preferred it slightly, on the rarer side than it was. (130˚F for 4 hours would have accomplished that.) We served it with a plain green salad, snow peas and roasted potatoes. All the boys loved the entire meal and there was nothing leftover.

Winter Squash Soup

Gallery

Posted on October 17, 2012 by admin

This gallery contains 2 photos.

I used a turban squash (a type of winter squash or pumpkin) that was sitting on my counter for the past week or so. It was in my last CSA bin of the season (too short). Winter Squash Soup 1 … Continue reading →

Summer Fish on the Grill

Posted on August 6, 2012 by admin

I just got back from a wonderful few days in NYC. I was one of 5000 bloggers at the #BlogHer12 Conference. It was humbling, inspiring, exhausting, fun, a learning experience but the best part was that I’ve come away with new friends, contacts and a realization that I have a lot of work to get my blog looking the way I really want it to.

I didn’t leave my husband with any pre-cooked meals, frozen ready-to-cook meals or instructions. He’s a chef and I figured the meals were the least of the problem. I did forget to tell him to water the hanging petunias on our front porch but I think they’ll recover. I was not shocked upon my return that the laundry was undone or the kitchen floor disgusting… hey, I barely ever get the laundry folded and away and I’m not a constant-enough mopper (though I do sweep daily). It was nice to feel appreciated; my husband said he realized why I hardly ever get the laundry completed. Though, really is it ever really finished?

So, before I left I did make what I thought was an awesome meal on a sticky humid evening. I’d bought a gorgeous looking cod filet (over 1 pound) and knew that I wanted to grill dinner on the hot and humid night. Who wants to cook in a hot kitchen in the dog days of summer? So this is how I grilled it:

Summer “Grilled” Cod

1/2 tsp paprika
1/2 tsp ground coriander
juice of one lime
palmful chopped cilantro
handful quartered cherry tomatoes
1 chopped scallion
1 chopped garlic scape (the center stalk of fresh garlic— good pic here)
salt and pepper

I took the filet of Cod and wrapped it in tin foil. Before closing it up I sprinkled the spices on it, added all other ingredients on top then placed on grill for about 10 minutes. While it was cooking I also grilled some zucchini, squash and eggplant. I did cook the snap peas inside, but they only take 3 minutes in a small pan of boiling water. I used my frozen TJ’s Org Brown Rice— 3 minutes in the microwave. I could have set my rice cooker before we left the house that morning but I didn’t know what I was going to see in the market. And since I knew not all my kids would eat the grilled vegetables, I made a plain green salad with avocado. Overall, a delicious and awesomely nutritious dinner.

Even Rosie thinks it’s hot tonight.

All three of my kids, weren’t as in love with the fish as I was, but still ate most of it. It was my middle son who ate the most. He also ate the zucchini but refused the eggplant. My youngest loves snap peas and salad, so success all round.

But I hate eggplant!

Posted on July 21, 2012 by admin

My husband made some yummy beef kalbi (Korean short ribs) that are marinated in all sorts of yumminess including mirin, kiwifruit and 7up (yes, 7up!). He grilled the beef along with some gorgeous striped eggplant, and served with brown rice and a plain salad. Continue reading →

Bacon Love…meets pizza love

Posted on June 1, 2012 by admin

My kids love bacon. I love bacon. But we don’t eat bacon often.

This was my cross of a BLT and a Margherita pizza. It’s made on the Middle Eastern Flatbread I’ve used for pizza before. Of course it’s got bacon…

I used up some left-over spinach, mixed shredded cheeses (mozzarella, cheddar, jack, queso blanco, fontina), sliced tomatoes, fresh basil and a side salad.

I also cooked the bacon on parchment in the oven. Came out so evenly cooked and yummy!

This one came out fuzzy— my camera’s been acting up again. 🙁

Yes, the kids loved it. Well, they all loved the bacon. My youngest one didn’t want to eat the pizza— just the bacon off the top. We compromised (over an hour later) with him eating all the salad and I gave him some left over chicken from the night before.

Everything’s better with bacon!

Posted on December 29, 2011 by admin

This idea is so simple. Take some favorites and combine them into an awesome meal. I can practically guarantee that your kids will eat it. I suggested dinner’s ingredients to my husband because I knew we would all like it. Of course, I don’t have to tell him how to make it, but I also know it will be great— and different than the way I’d make it. (Actually when we discussed the recipe, I found out how differently I would have made it!)

I was off dinner duty as there was a typical huge mound of laundry to fold/sort and my husband was luckily not disagreeable about cooking (sorry, I mean, I didn’t feel guilty about asking him to cook dinner when he’s off work from cooking). He’s usually always agreeable about cooking, I just don’t want to have him regret it.

Chicken Mushroom Bacon Pasta

Boneless chicken breast cut into bite sized pieces

5 bacon strips, diced

1 quart shiitake and/or crimini mushrooms, sliced

1 leek, cleaned and sliced

2 cloves garlic, minced

2 handfuls baby spinach

1 plum tomato, chopped

½ cup chicken stock

¼ cup white wine

½ cup heavy cream

pasta of choice (we used fusilli)

Salt and pepper

Sauté the bacon until about halfway done. Add leeks until the leeks are soft then add the garlic until done. Leaving fat behind, take out bacon, leeks and garlic. Add wine to fat and reduce for a couple of minutes. Add the cream and reduce until thicker. Add chicken, stock and mushrooms— cook until mushrooms are soft. Add tomatoes. Cook another minute then set aside. Cook pasta and drain. In the larger pot add spinach in with pasta then throw in rest of mixture. Toss until well coated.

So, the dinner was delicious and the kids loved it! I love getting a meal where they all like it, eat it all and not one complains. Pasta, chicken, bacon, leeks, mushrooms, cream…as my eldest said “Everything’s better with bacon”. Funny thing was that my middle son said at one point, “But I don’t like mushrooms” so I reminded him that he’s said before that he likes mushrooms when in a cream sauce with chicken. “Oh, yeah.” He continued to eat it all… mushrooms included.

Chicken Spinach Ravioli with Cherry Tomato Sauce

Posted on September 13, 2011 by admin

I am working on my list of healthier nut-free snacks to contrast what the kids’ school nurse sent home. In the meantime thought I’d share this awesome ravioli my husband made on the boys’ first day of school at my suggestion. It’s funny sometimes:I buy all the ingredients and just have to tell him what I have in mind. Then he cooks it. He cuts faster, cooks and knows what to do better than I do, so it works well. I just help whatever he needs help with. And he loves to cook.

He used wonton skin wrappers that I buy in the grocery section of supermarket. They make wonderfully thin raviolis so you get more taste of the fillings. Poach chicken breast in water for 5 minutes (until done but not tough). Sauté ½ small onion, minced and then 2 cloves garlic, minced both in olive oil. Add pound of spinach until wilted. Blend in food processor with chicken, tsp porcini powder and salt & pepper. Mix in ½ cup of ricotta cheese. Spoon in dollop onto center of a wrap, moisten edges and press another wrap on top gently squeezing any air out before sealing. Press edges with a fork. Keep on cookie sheet dusted with corn meal until ready. When nearly time to serve put in gently boiling water for about 5 minutes and remove with straining spoon.

Served with a simple cherry tomato sauce. Take several handfuls of cherry tomatoes (we used orange cherry tomatoes) cut in half, Tbsp of fresh basil chopped, 2 tsp olive oil, salt and pepper to taste and ¼ cup of chicken stock. Cook until tomatoes are tender, stirring often. So easy and delicious!

We served ours with a green salad. The boys weren’t too keen on trying the sauce but I finally got my eldest to try it. His aversion is to the seeds. My middle son was a bit easier but my youngest flat out refused. They all loved the ravioli but next time asked for it without sauce. Oh well. Different sauce for them next time or just butter! My son loves to spike & color his hair for first & last days of school.

One potato, two potato…

Posted on October 17, 2010 by admin

I really, really thought I was going to have more time to write when the kids got back to school, but I seem to have less time than before. I try to write late at night after the kids are in bed, but lately I keep falling asleep when I’m reading bedtime stories, much to the chagrin of my kids. I mean I’m actually falling asleep during the story. My sons have been known to pry open my eyes, poke me and yell, “Wake up!” or ” Mommy, keep reading!” So, I have been remiss in the frequency of my posts. But today, I’ve made some time.

Here are two potato recipes that the kids love. One is a fairly quick and very easy soup recipe, the other, scalloped potatoes, takes more time both in preparation and in baking. But they are favorites within my immediate and extended family. My husband is often requested to make the scalloped potatoes at family holiday gatherings.

Potato Leek Soup

3 large potatoes (russet or similar)

3 leeks (whites only)

3 cups chicken broth

1/2 cup cream

salt and pepper to taste (careful with the salt since the broth probably has enough)

Cut the leeks lengthwise then stand upright in cold water to wash. Once fully rinsed, chop and place in sauce pan. Peel and chop potatoes then add to leeks. Add broth.Simmer until potatoes are soft (about 25 minutes). Take off heat and add cream. Season with fresh ground pepper and, if needed, salt. Use immersion blender to purée (standing blender will work too).

Serve. Can chill and serve cold too (Vichyssoise).

My eldest loves this so much he squealed when I showed it to him. He could barely wait for a taste.

His enthusiasm led my middle son’s curiosity to try it as well which then spread to my youngest, who normally stays away from creamy soups. They all loved it. Sometimes peer pressure is a good thing.

Scalloped potatoes to follow…

Cooking Together: The Whole Fish

Posted on August 4, 2010 by admin

There are times when cooking is easier for me—the nights my husband is doing it. I am lucky how often he cooks considering he does this for a living and is at work most nights, especially weekends. I will often defer the cooking to him when he’s home. But, I really enjoy cooking with him, because I often learn something and because we enjoy being together and we work well together. There’s a reason or two I married him.

Today we shopped for dinner at Stew Leonard’s and I picked out the Bronzino (Bronzini) as our main. Bronzino is a Mediterranean sea bass and the ones we purchased were sustainably farm-raised in Greece. If you haven’t noticed, I love fish and because I do and cook it often, my kids do as well. I am careful what I buy and try to pick something sustainable that’s also in my budget. Fish is expensive. It was on sale today and looked fresh. Stew’s is one of our favorite places to buy fish, because the turnover is so great, the fish is very fresh. My husband told me to look at the eyes, if they’re clear and not cloudy, it’s fresher. Ok, yes, the eyes. This fish is whole, head and all. Daunting? Maybe, but not necessarily. Off-putting? That’s up to you. Continue reading →

My Kids Really Eat This

getting kids to eat well in the real world

Category Archives: Dinner