Sesame Noodles (Good Luck Noodles)

This started out as something small, a pin from Pinterest. I thought I would make sesame noodles, steam some broccoli and have a little salad for dinner. Well, the noodles I made were DISGUSTING. The Lil Man could see how upset I was and asked for seconds. "They are actually pretty good mom!" Ugh. He is so sweet, I love that kid. These could be better. They HAD to be better.


For three days, I tried new variations. BLECH blech and more b l e c h. They just weren't doing it for me and at this point, I was looking for something easy. You know those days that you are yearning for some kind of Asian flavor KaPow for your palate, but you don't want to head into the store with an ingredient list half a mile long?


Finally, today, I started thinking about how I wanted them to taste. How I wanted them to be simple.


Then it hit me...ramen. soy. sesame. ginger. fish sauce. garlic (of course). heat. Yes.


I whipped it together in 7 minutes...no lie. Lil Miss chowed on these. She was grabbing them off of the chopsticks and shoving them into her mouth as fast as she could. I started thinking of the possibilities. Add your favorite variety of steamed veggies, some caramelized tofu and this is a simple and healthy dinner. Under 15 minutes. 

Our house was filled with the smell of the sauce and a friend came over and commented on the pungent smell of the garlic, pre-lunch. "I was working on a project, " I told her. 


To emphasize Lil Miss's love for these noodles, I give you the following scenario (and the photos to the right). After we finished off the bowl of noodles, she went missing. I looked around and found her on all fours underneath the table with her face right next to the floor. What?!? She had found a noodle that got away and was shoving it into her mouth. Apparently they are that good. Lick them off the floor good.


These noodles alone do not make a well-rounded meal, but they are excellent for an Asian side, or accompanied by veggies, tofu or your meat of choice. Most of all, they kick the craving. 


I made them with a package of ramen I found in the back of the pantry. I was having a bit of a temper tantrum with the rice noodles all week and needed to change it up. As a result, this recipe is written for a single serving. 


Make it. Try this one and you will thank me. I am going to make sure that we keep these ingredients on hand. 


Let me know what you add to it to make it a complete meal. Enjoy the joy of good "fast food" from your stove top and the smells that will envelope your house. The neighbors just might come a-knockin'. 

Sesame Noodles

1 serving

Ingredients

• Ramen noodles 3 oz
• 1/2 tbsp sesame oil
• 1/2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tbsp ginger, minced
• 1/2 tbsp fish sauce
• 1 tsp honey
• 1 tsp soy sauce
• Siracha to taste
• Sesame seeds

Directions
**helpful hint** While the water is boiling, prepare garlic and ginger in one small bowl / ramekin and fish sauce, honey, soy sauce and Siracha in another. This will make the preparation of the sauce go much smoother.**

1) Boil water in a small saucepan. Add ramen noodles and cover for 4 minutes. Drain in a strainer and pour cold water over the noodles to stop the cooking process. Set aside.



2) In a small frying pan, heat sesame and olive oil over medium heat. Add garlic and ginger and stir for about 30 seconds. Add fish sauce, honey, soy sauce and Siracha. Mix for 30 seconds. Add noodles and mix to cover noodles in sauce. Serve and sprinkle with sesame seeds. Enjoy!

Butternut Squash, Chicken and Quinoa Stew

Several years ago, on the island of potlucks, a mysterious grain was showing up dish after dish. Kwin-o-ah? That is what I read on a little sign by a mixture of summer veggies and this mystery grain. Later, I discovered that it is called "keen-wah", the super food!

Quinoa originates from the Andes. It was highly revered by the Incas and called chisaya mama or 'mother of all grains'. While it may look like a cereal grain, it is actually more closely related to beets, spinach and tumbleweeds. This grain packs a powerful dietary punch.

Raw quinoa

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. (Source: Wikipedia)


Beware. Since my family loves this grain, many recipes will be coming your way in the coming weeks.

Quinoa squiggles

As I was perusing Pinterest, I found this pin which led me to this recipe on Cookin' Canuck, which is an absolutely wonderful site!! Of course, I like to cook with what I have on hand and I always have to make A LOT to include lunches, etc. So here is my version of Cookin' Canuck's Hearty Chicken Stew with Butternut Squash and Quinoa there are more servings and different methodologies of getting to the end product. This recipe is great for cold nights and it is high protein, low fat and low calorie. If you are veggie, it could easily be converted by using vegetable stock and skip the chicken.


One key reminder about cooking with quinoa, remember to rinse it. If you don't, it will be bitter tasting since the plant has saponin which is beneficial pre-harvest to keep birds and other potential diners away from the seed, but not desirable to our palates. A simple rinsing will remove it. Most North American quinoa on the market has already been rinsed, but I don't take any chances. 

Butternut Squash, Chicken and Quinoa Stew Recipe

Ingredients

• 4 cups organic chicken or vegetable stock
• 2 large, organic boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 5 cloves garlic, minced
• 2 tsp dried oregano
• 1 1/2 tsp garlic salt
• 4 cups  butternut squash, fresh or frozen
• 2 cans (14 oz) organic diced tomatoes (Eden Hills or Muir Glen to be BPA free)
• 2/3 cup uncooked quinoa
• 3 oz can  black olives, sliced
• Freshly ground black pepper, to taste
• 1/4 cup minced fresh flat-leaf parsley
• Grated Asiago (optional)

Directions


1) In a large saucepan, pour in 4 cups of stock and place chicken breasts in to poach. Bring to a boil and then cook over medium heat for 10 minutes. Remove chicken breasts to a plate to cool and put stock aside for later in the recipe. (You can skip this step if you are cooking the veggie version.)


2) In a large Dutch Oven, pour in olive oil and heat over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add oregano and stir for a minute. 

3) Add in garlic salt, butternut squash, tomatoes and stock from saucepan. Bring to a gentle boil and add quinoa and olives. Gently stir. Cover and reduce heat to low for 15 minutes. 

4) Shred or cube chicken and add to the Dutch Oven along with pepper and parsley. Cook for 10 more minutes. Stir frequently. 


5) Ladle into bowls while hot and top with grated asiago. Enjoy!


*Note: if you are going to warm it up later, add more stock during the warm up. The quinoa will absorb most of the liquid.

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Black Bean, Lime, and Cilantro Naan Panini (Mah Na Mah Naan)

Wowza! I know that name is a mouthful, but so is this recipe. I started off with a recipe, but then it disappeared and other versions had beans on toast. Blah. On this particular day, I had a creative itch that needed to be scratched and it turned out that the kitchen was going to be my only outlet because every photo I took was like, well, beans on toast.

I started looking for an alternative to the bread. Focaccia sounded nice, but not right for this recipe; however the work load was dead on. I didn't want to pour a ton of time into something that could end up as a dead end recipe. Thin breads. Easy breads. Naan, and I had read this recipe before and it was bookmarked. The recipe said it needed to rise, twice. Not today. I would try it with one rising session. We'll see.

Next up, the bean spread and toppings. My family does not naturally lean towards vegetarian meals, so I knew it had to fit their taste in order to be a hit.

The following is the recipe I used. After I presented the sandwiches, my 4 year old remarked, "Mom, this is DEFINITELY a repeater". Nice. Home run. And, if I may say so myself, I also think they are repeaters. I kind of shocked myself on this one.

During our second round of eating this recipe for dinner the Little Man said we should call it "Mah Na Mah Naan". Freaking brilliant. From this day forward this recipe will live on our repeater list as "Mah Na Mah Naan".

Mah Na Mah Naan


Ingredients
2 1/2 cups dried black beans (you will have approx. 2 1/2 cups left over after making the spread)
4 cups of organic vegetable broth
2 cups of water
2 tsp salt
2 tbsp fresh salsa
1/4 cup lime juice
handful of fresh cilantro
1/2 cup shredded mozzarella
12 pieces of Naan (recipe follows)
salt and pepper to taste
Optional toppings: tomato slices, avocado slices

Rinse beans and sort. Place beans, broth, water and salt in crock pot on high for 4 hours. Stir occasionally and keep beans covered with liquid. Add water if necessary.

In a container (1 quart side mouth mason jar is perfect), add salsa, lime juice, and cilantro and puree with a hand blender (or use a blender or food processor, whatever will get you to a puree). Add one cup of beans and puree.

Add puree mixture to two cups of beans and cheese and mix thoroughly.

Spread bean mixture on Naan. Layer avocado and tomato slices and sprinkle a little mozzarella. Top with a second piece of Naan. Place in panini maker until cheese has melted. If you do not have a panini maker, you can use a frying pan. Slice in half and serve.

Naan Recipe - adapted from All Recipes.com

Ingredients
1/2 tbsp active dry yeast
1 cup warm water
1/4 cup organic white sugar
3 tablespoons organic 2% milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups organic bread flour
2 cloves of garlic, minced
2 tbsp butter

Directions
In a large mixer bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. On low and using the paddle attachment, mix in sugar, milk, egg, salt, and enough flour to make a soft dough. Switch to dough hook and knead for 6 to 8 minutes, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray.

Preheat a frying pan over medium high heat. Add a small amount of butter to just coat the bottom.

At stove side, roll one ball of dough out into a thin circle.

Place dough on frying pan, and cook for 2 to 3 minutes, or until puffy and lightly browned. Turn over and cook until browned, another 2 to 4 minutes.

Remove from frying pan, and continue the process until all the naan has been prepared.
Some singing inspiration for you.

Winter Salad

Chilis. Stews. Hearty soups. Casseroles. These all warm the heart and belly, however, too much of a good thing can work against the bod. As a result, I have been trying to do roasted veggie burritos, veggie stirfrys or curries and salads a couple of nights a week. These aren't the summer variety light version of each of these, but they are lighter than the other fair.

Last night we had my winter salad for dinner with a homemade loaf of French bread.
The salad is:
Chopped romaine
Feta
Crumbled bacon
Diced chicken
Diced pears
Dried cranberries
Poppy seed dressing

That is it. A simple, fresh meal with something for everyone. It is nice to feel refreshed after a winter meal and to get that crunch that only greens and produce can give you.

Tonight...lasagna...after swimming.

Five Fist Chili

It's funny how the simplest tasks can become so over-complicated through good intention.


The Good Apple loves chili. As I have cooked various versions over the years (chicken, turkey, beef, pork, white, lowfat, high fat, sweet, spicy...you name it), I found it odd that something so simple, that was made "on the range", became so complicated. It was time to simplify.


We are reducing our use of canned items, so that would be first. No canned beans, only dried. I tend to like a variety of beans to make it pretty and keep everyone happy.


I can't wait around all day and work on this dish this dish for hours...crock pot.


GA loves beef. Grass-fed island ground beef it is.


Tomatoes - diced, canned, BPA-free. Eden Hills or Muir Glen.


Onion - yes.


Spices. We like a little heat and a lot of flavor. I thought about sautéing some jalepenos, but then I was back to over-complicating things, so I landed on the power three: Chili powder, Cumin, and Cayenne. And THIS is where it gets fun. Take those three and mix 'em up. Five fistfuls of spice, that is all it takes. At first, I was apprehensive about not having an precise measurement, but then I started playing with these three and the fear dissolved. They each pack their own punch into the recipe and I have my favorite combo. Now it is time for you to discover yours!
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FIVE FIST CHILI

Ingredients:

• 1 lb of grass-fed beef
• 1 small onions, diced
• 1 large can of diced tomatoes (BPA free cans)
• 1 cup of dried red kidney beans
• 1 cup of dried black beans
• 1 cup of dried pinto beans
• 4 cups (1 box) of organic chicken broth
• 2 cups of water
• 5 fistfuls of spice (chili powder, cumin and cayenne)

I use 2 moderate fists of cumin, 2 moderate fists of chili powder and a delicate fist of cayenne to keep the heat appropriate for the kids.


Procedure:


Brown beef in skillet and remove into a bowl. Add onion to skillet and sauté briefly, 2 minutes max. Remove the onions from the skillet and place in bowl with beef.


Place beans in a large bowl and rinse and sort.


Place everything in the crock pot: broth, tomatoes, spices, beef & onions, beans. Give the mixture 1-2 good mixes. I found if you put the beans in first, they will stick.


Put your crock pot on high. Now I know it is the Golden Rule never to open your crockpot once you have started; however, to keep those beans moving, I suggest stirring once an hour to hour and a half. Watch your liquid. No liquid and the beans will burn and you will ruin your chili. Cook for 4 hours, if you need to, you can go 8 on low and you won't have to worry about burning as much.


Suggested toppings:
Sour cream
Cheddar Cheese
Chives
Ritz crackers (The GA's favorite, not what I give the kids -ha!)

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Butternut Squash Risotto

My baby signed "more" today. Why you ask? She wanted more Butternut Squash Risotto.

The extra dishes and hour of prep and stirring were well worth it.

Last night, the Good Apple and I were watching Alton Brown's episode about rice.  He constructed this recipe while featuring the in's and out's of risotto. We watched it...twice, then we started talking. What would WE add? Which veggie? Which spices? Garlic? Of course. When would we eat it?

As the hour approached for GA to leave work today, I sent him a text. "Stop by store for Arborio and white wine?" His response, "yes". Done deal.

While making the masterpiece, we juggled kid duties back and forth. He felt this urge to keep taking the Dutch Oven off the heat. Ugh. Time for me to jump back in and... Put. It. Back. On. The. Heat.  "But Alton says...". Scoot over sweetheart, this is my recipe now. Said with a smile. Really. He can do his version someday, just not today.

This is a 3-pot-meal. One for the broth, one for the butternut squash, and one for the risotto itself. In addition, it is the frequent stirring that gives risotto it's creamy consistency that brought every family member back for more. This is not a dish where you can pop the ingredients into a pot and walk away for an hour. Watch it. Stir it. When the bottom gives you a little sizzley pop sound, it is time to add more broth.

Healthy. Affordable. Fills the belly. Perfection. Risotto. A new family fall favorite. More please.


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Butternut Squash Risotto

Adapted from Alton Brown's recipe as seen on Good Eats.

Ingredients:
8 cups organic chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 tablespoon dried basil
1 medium onion, finely chopped
5 cloves of garlic, crushed
Kosher salt and freshly ground black pepper
2 cups Arborio rice
12 ounces organic butternut squash, cut into 1/2" cubes
1 cup grated Parmesan

Procedure:
In a medium saucepan with a lid, pour 7 cups of chicken broth and keep it simmering.

In a small pot, combine butternut squash and remaining cup of chicken broth over medium heat until, squash is just tender then remove from the heat. Do not overcook or it will become mushy when mixed with the arborio rice.

In a large 3 to 4-quart heavy saucepan or Dutch oven,  melt the butter over medium heat.
Add the onions, basil and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Do not allow the grains or the onions to brown. Add garlic.

Reduce the heat to low. Add 1 cup of wine and some of your simmering chicken stock just to cover the top of the rice. Stir often with a wooden spoon or silicon spatula, until the liquid is completely absorbed into rice. Once absorbed, add enough broth just to cover the rice and continue stirring. Continue this process until you have used all of the broth. It will take approximately 45 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the butternut squash and broth and stir until risotto is creamy. Remove from the heat and stir in the Parmesan. Taste and season with salt and freshly ground black pepper until you taste perfection.

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Soup's On: Julia Child's Potato Leek Soup Spun

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ~Julia Child

She is a classic, without a doubt. Julia Child brought the home kitchen to a new level with her love of cooking, her personal flare and her cookbooks.

Last winter, as a homage to Ms. Child, I made her famous Potato Leek Soup, Potage Parmentier. I was expecting a hefty grocery list as I was searching for the recipe and then I read: potatoes, leeks, water, salt, cream (or butter) and parsley. Huh? This puzzled me. I had heard marvelous things about this soup. "All you need is a loaf of bread to go with it." "Perfect cold night soup."

I get it. There is something you do in the preparation of the soup, right? That has to be it.

Wait. What? There are only three steps?!? EPIPHANY.

Let the ingredients sing for themselves and they will. I made it. We loved it. It was that simple.

Being me, I wanted to give it a little spin. Just a little though. It was so good as it was. First, I changed it to chicken broth instead of water and as a result, cut the salt in half. When serving I added a dollop of sour cream and a light sprinkling of Parmesan. If I had chives, I would have added them and it would have been perfection. For the kiddos, I added the dollop of sour cream, the sprinkle of Parmesan and then I scattered about 20 of Annie's Cheddar Bunnies to frolick around the bowl. My sweet ones will do anything for Cheddar Bunnies.

For the kiddos

Here is my discovery and where you should make the call based on how daring your family is with what you serve them. When you are slicing the leeks, definitely use the white parts, if your family will dig into a bowl of green soup, head into the tender parts of the green. The flavor is fabulous.

If you are on a budget, this soup with a homemade loaf of French bread and a simple green salad will fill the tummies 'round your table and allow you to splurge on another night's meal.

Affordable. Filling. Flavorful. How can you beat it?

“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ”

Atta girl Julia.
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Potato Leek Soup

Ingredients:
1 lb potatoes, peeled and diced
3 cups leeks, thinly sliced, use the tender greens if you have a willing audience
4 cups chicken stock
2 cups water
1/2 tablespoon salt
4 tablespoons whipping cream

Optional Toppings:
Sour cream
Chives
Grated Parmesan
Cheddar Bunnies

Procedure:
1) Simmer potatoes, leeks, broth, water and salt together, partially covered, 40-50 minutes.
2) Use immersion blender to purée soup. If you use a standing blender, blend in multiple batches.
3) Off heat and just before serving, stir in cream. Pour into a tureen or soup bowls and decorate with the optional toppings.

And of course, one final Julia-ism...

“If you're afraid of butter, use cream.”

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Savory Slow Cooker Pot Roast

Grey cloudy skies. Cool breezes. Raindrops against the windows. Friends gathering for dinner. Fall is here and that means it is pot roast time!

I have tried many versions of this dish and this one has been a friend and family favorite. This is kid-tested and approved, even my 11 month old brought her bowl up to her mouth looking for more. Serve this roast with a fresh, green salad and a warm, crusty loaf of sourdough and happy bellies will be leaving the table. 

Ingredients: 

• 1 4-5 lbs of beef roast, any cut will do (Go local!)
• 2 tsp of garlic salt
• 2 tsp of freshly ground black pepper
• 12 small organic fingerling potatoes*
• 6 large organic carrots chopped into 2" pieces 
• 1 large organic onion cut into 1/2" slices
• 6 whole cloves garlic
• 1 cup of organic beef or vegetable broth
• 1 can organic tomato sauce**
• 1 quart of organic crushed tomatoes**

Procedure:

1. Rinse roast and pat dry. Rub it down with 1 tsp of garlic salt and 1 tsp of black pepper.
2. Place roast into a hot skillet and sear each side for approximately 2 minutes. It will get a little smokey in the house.
3. Place washed potatoes in the bottom of a 6 quart slow cooker and layer the following on top: roast, carrots, onions and garlic.
4. Pour broth over slow cooker contents.
5. In a medium bowl, mix crushed tomatoes, tomato sauce and remaining salt and pepper. Pour mixture over contents of the slow cooker and set to low for 8 hours.
6. Remove roast and veggies from slow cooker and serve. If you are a gravy kind of person, see the following gravy recipe.

Gravy:
Ingredients:

• Pot roast juices and bits
• 1/4 cup flour
• 2 tbsp beef bouillon granules

Procedure:

1. Pour one cup of roast juices and bits into a medium bowl. Slowly whisk in flour and granules until throughly mixed. 
2. Pour remaining juices in medium sauce pot and bring to a gentle boil. Whisk in flour mixture.

Side note: 
* Potatoes are #9 on the Dirty Dozen list. Budget to buy organic, you and your family are worth it.
** Those of you who know me, know that I have issues with buying canned tomatoes; however Eden Foods and Muir Glen now have canned tomatoes that are BPA free. Incredibly good news.

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Chicken Tikka Masala

I make this a little saucier, a little less salty and with more zing. Tikka, as it is called in our house, is a staple in our menu. I like to add approximately 2 cups of chopped fresh vegetables (broccoli, cauliflower, chard or zucchini are great) with the meat at the end. One dish wonder. My husband will usually grill the chicken while I work on the sauce and our timing is usually almost perfect. He is done as I am ready to add it to the sauce.

This is not diet fare and I have tried it with half and half, the results are not the same. Sometimes we have to sacrifice our waistlines for immensely delicious flavors. This is also why we eat this about once a month instead of weekly. Eat roasted veggies the next night with a salad.

My girlfriend taught me a little trick to make your rice irresistible. Replace one cup of water or broth with a can of coconut milk. Uh huh.


Chicken Tikka Masala
original recipe from AllRecipes.com...thanks to Anna for introducing us to it.

Prep Time: 30 Min
Cook Time: 50 Min
Ready In: 2 Hrs 20 Min

6 servings

Ingredients

The Marinade:
1 1/2 cup yogurt
1 1/2 tablespoon lemon juice
1 tablespoon ground cumin
2 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
2 tablespoons minced fresh ginger
1 teaspoon salt, or to taste
4 boneless, skinless chicken breasts, cut into bite-size pieces
4 long skewers

The Sauce:
1 tablespoon butter
3 cloves garlic, minced
2 jalapeño peppers, seeded and finely chopped
4 teaspoons ground cumin
4 teaspoons paprika
1 1/2 teaspoons salt, or to taste
2 (8 ounce) cans tomato sauce
1 tablespoon tomato paste
2 cups heavy cream
1/4 cup chopped fresh cilantro

Directions

The Marinade:
In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour. You can prepare the night before and leave in refrigerator.

The Grill:
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. Get the edges a little charred, this adds wonderful flavor to the dish.

The Sauce:
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeños for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. DO NOT REDUCE TOO MUCH! Add grilled chicken, (and veggies) and simmer for 10 minutes. Serve immediately over rice. Make enough for leftovers!

Suggestions from Sharalyn:
 I used dried ginger instead of fresh. Also, I add a bit of sugar to cut the bitterness of the tomatoes. And I add garam masala and a tiny bit of curry powder.

No access to photos right now...coming soon!

Soup's On: Chicken Enchilada Soup

Yes, it is still August, but I knew it was time when I woke up to rain and the thermometer read 59 degrees. Today would be a soup day and I found just the recipe I wanted to tweak, so here it is and it did get "repeater" status from the family.

Chicken Enchilada Soup a la Crockpot
Serves 8


Ingredients:
4 cups of organic chicken stock
2 boneless, skinless organic chicken breasts
28 oz. can of organic diced tomatoes*
3 tsp. cumin
3 tsp. chili powder
1 tsp. cayenne
4 jalapeños, seeded and minced 
6 cloves of garlic, minced
1 large onion, diced
2 cups of frozen organic corn
1- 15 oz. can of organic black beans, rinsed and drained
1/4 cup tomato paste
1/2 cup corn masa
8 oz. shredded pepper jack cheese

For garnish:
Cilantro
Cotija Cheese (we used Beecher's Cheese Curds)

Place all ingredients, up to and including the tomato paste, into the crockpot. Gently mix together. Turn on High setting and walk away...for at least 4 1/2 hours!!

At the end of cook time, use an immersion mixer 4-5 times quickly in the pot. Add pepper jack cheese and stir until melted. Sprinkle in masa little by little while gently mixing with a wooden spoon.  Top with your garnished of choice and serve hot.

Notice the half empty bowl!! He chowed it down and the hubby had two bowls full!!

** Canned tomatoes are an item I use frequently, but not without reservation. I am in the process of looking for an affordable alternative and I am open to suggestions. If I could can my own, I would.

Recipe Roundup {onions}

Without a doubt it can be said that onions are my "thing" this Summer. We are grilling, sautéing, dicing, slicing and baking these bad boys into everything. So I thougt I would look for a little added inspiration this week for the Recipe Roundup. I did throw one strawberry recipe in there that I HAVE to try. After the Roundup, I have a recipe for a quick and savory Onion and Tomato Tart that is perfect for those nights when you are heading out to something like Music on the Lawn. There will be a post on this later.

The very first link in the Roundup goes to Ree at The Pioneer Woman on "How to chop an onion". Master Chef I am not and I am always trying to learn how to improve my skills in the kitchen. This little didy helps out perfectly. Enjoy!

Tomato & Onion Tart (Thanks for the original from Suzanne @ Flour Arrangements!)

Pillsbury pie crust (Suzanne always makes hers from scratch the original recipe is at the bottom)

2 large onions, about 1.5 lbs

2 tablespoons butter

1/2 pound Gruyere cheese, grated

1 pound cherry tomatoes, halved

In a large heavy skillet cook onions with salt to taste in butter, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes.  Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.

Preheat oven to 375°F.

Unfold dough into a pie plate, Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.

Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary.

Serve tart warm or at room temperature.


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Butter Pastry Dough for those who are dedicated to REALLY good food

 2 cups all-purpose flour
 1 1/2 teaspoons salt
 1 1/2 sticks butter, cut in strips
 6 tablespoons ice water, may take more

 Notes: In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal.

 Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.

 On a work surface smear dough in 3 or 4 forward motions with heel of hand to
 slightly develop gluten in flour and make dough easier to work with.

 Form dough into a ball and flatten to form a disk. Wrap dough in plastic
 wrap and chill 1 hour.

 Pastry dough may be made 1 week ahead and chilled.

 Makes enough dough for a single-crust 12-inch tart.

On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish.  Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish.

Recipe Round Up - Keep it Cool

I am always gathering recipes. Always. These days it is more fancy than feast since my newly moving babe and 4 year old tend to...um...need constant intervention. These are some recipes I have gathered over the last week that just feel like summer.

The recipe for the pub burger has been tried and tested over and over and it is AMAZING. Get ready for the juiciest burger you have ever eaten. We use island beef and these have become our go to burgers. Do not, I repeat, DO NOT forget the pub sauce.

The creamed corn with lime was a hit at our 4th of July potluck. I just need to find a way to to continue cutting off all of the kernels without losing a finger. This recipe is going on next week's menu.

I included a few desserts since I love bringing them to Potlucks and these seem like good ones.  I think I will be trying the Frozen Pudding Cream Cake with banana pudding, strawberry ice cream and fresh berries. More to come!

Next week I will be sharing zucchini recipes because that is what we have en masse. Send me your favorite recipes to try out.

Enjoy!

Spinach, Cookbooks and Spinach Ricotta Pie

This is the spinach that grew to enormous proportions, as large as my hand to be exact. What is one  to do with all of this gigantic spinach? Well, I harvested it all into a large paper bag and shoved and shoved it full until no more could fit. Then it was time to process the booty. Rinse, take off the stems, second rinse, steam for five minutes, blanche, squeeze out the extra water and bag for the freezer. It sounds easy, until you realize that your first 3 batches have taken almost an hour to complete and you have barely made a dent in the harvest. Is it possible that it is multiplying in the dark recesses of the bag? I have to take a break, so the whole thing goes into the fridge. In the meantime, anyone who stops by, leaves with a bag of spinach. After sending off our second bag, it hits me. Spinach Ricotta Pie.

Before I get ahead of myself, one of my genius girlfriends came up with the concept of a blog group. Every two months, we choose a cookbook to explore and we blog about it. What recipes were wonderful? Which recipes were wonderful after we tweaked them? How did we tweak them?

At the end, we will gather with a potluck to share the best of our best from the cookbook.  Our blogsite is http://cookbookclubsanjuan.blogspot.com/.

I was given the honor of choosing our very first book. This is a tremendous amount of pressure to start this process, but given the bounty we will see from our gardens in the upcoming months, I had to choose the "Moosewood Cookbook" by Mollie Katzen. I just love it and I am looking forward to exploring the book beyond the Spinach Ricotta Pie (click here for a link to Mollie's website with the recipe). Now that isn't the only recipe I have tried, but in the two years that I have owned this cookbook, it is the recipe I make over and over and over again. It's addictive.

So now, with my large quantities of spinach I will make Spinach Ricotta Pie. I will also turn over my garden to more spinach seeds to grow more delicious spinach for salads and other dishes, but I am on a mission now to make sure I have at least 20 bags of frozen spinach for the winter to insure I can make Mollie's pie.

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Wow...it's January

To quote one of my friends, "Beef, it's what's for dinner". We have the salmon and beef covered and we will be receiving a 1/4 of a pig in about 3 weeks, but the chicken front is dry. I am CRAVING it! I have been buying organic once a week. It is from Washington, so that's good, but it still doesn't feel right. This is one area I have to work on. For those cold winter nights this Chicken and Dumplings recipe will warm you right down to your toes. And while we are on the chicken note, can you tell I have been obsessing? This is the recipe my girlfriend made for us a couple of weeks ago and we SWEAR it is by far one of the best things we have EVER tasted. Chicken Tikka Masala my advice on this one is to double the recipe. We added in some partially steamed broccoli and MAN was it good. Ok, enough of the chicken and on to the hills and valleys of eating close to home.

I can firmly say that I am proud that I have not purchased a single tomato since the last one I bought at the local farmer's market. That isn't to say we haven't had canned toms or spaghetti sauce, we have. But man oh man, this is the tough part.

Next summer I am going to make sauce like nobody's business. There really isn't anything better than the real deal.

We are becoming lovers of carrots and parsnips. That is about the range of our vegetable consumption. There have been a few treats here and there like a cucumber for our raita and an avocado (MAJOR splurge) for our bbq'd steak we had one night. We buy Washington grown lettuce that is organic and have it with sunflower seeds and carrots or apples. But I think the big difference, is that we think before we buy. I bought bananas once when my kiddo was sick and because that is what he was requesting. As a mom, you are going to do these things when your kid is sick and the request isn't for something outrageous. Maybe even then. You know what I am saying.

The fun thing is that our CSA squash is still holding on. Last week we had some wonderful Butternut Squash Tacos with Black Beans. They were a major hit with the whole crowd and my kiddo had fun making corn tortillas. Since my loving husband was in charge of this portion of the festivities, he did not love it as much. To be honest, I think that made me love it more. Did I mention that he had never made them before and I put him in charge of the whole process AND two 2 year olds. Hee hee. I had a grand ol' time working on the rest and watching that little vein on his forehead dance. Love you sweetie.

So it has been a long time since I have been here, but now the fun begins. The seed catalogs should start coming in and we get to plan the garden for next year. This is exciting stuff! I will be meeting with some girlfriends to discuss our plans and to see what we can share amongst our crops all over a glass of wine. This is living folks. This is living.