Intrepid Chef - Diary of a Cook in Transit

Orecchiette with Caramelized Garlic, Sausage and Broccoli

2011-05-23T06:41:00.002+01:00

Courtesy of http://chaosinthekitchen.com

Orecchiette with Caramelized Garlic, Sausage, and Broccoli

serves 4, prep 5 min, cook 15 min, adapted from Fine Cooking, October 2003

10 oz. broccoli florets (fresh)
2 tbsp olive oil
1 lb Italian sausage, crumbled
3 cloves garlic, peeled and thinly sliced
1/3 cup sun-dried tomatoes, julienned, jarred in oil
3/4 lb dried orecchiette or penne pasta
1 tbsp fresh lemon juice (about 1/2 a lemon)
3 tbsp fresh grated Parmesan cheese plus additional for serving
salt and pepper

Bring a large pot of water to a boil.
Heat oil in a skillet on medium high.
Cook Italian sausage until browned, reserve to a plate.
Salt pasta water and add pasta.
There should be about 2 tbsp of fat in the skillet, if not add olive oil to make about 2 tbsp.
Turn heat to medium-low and cook garlic, stirring frequently, until golden brown.
Add broccoli and cook until semi-tender (about 5 mins).
Add sausage back to the pan and heat on high until warmed through.
Add sun dried tomatoes, salt and pepper to taste. Take off heat.
Finish pasta (total cook time is about 10 minutes). Reserve 1 cup pasta water and drain.
Add pasta to broccoli and sausage, toss over high heat. Add about 1/2 cup of reserved pasta water as needed to moisten mixture.
Remove from heat, stir in lemon juice, cheese, salt and pepper.
Serve with additional cheese.

Lemon Braised Rainbow Chard with Sesame Edamame

2010-08-14T18:39:00.000+01:00

I found a beautiful bunch of Rainbow Chard with hot pink stems at the new Fort Mason Farmer's Market a couple of Sundays ago, and then read a few recipes before deciding on this combination. It was so fresh and delicious that I ate the whole pan-full for dinner, but it would also be great as a side with some grilled or broiled salmon fillets--remember to squeeze some fresh lemon juice over the fish too!

1 bunch Rainbow Chard (or Swiss Chard)

1/2 to 3/4 cup shelled Edamame (soya) beans,

thawed or heated through*

1 1/2 Tbsp fresh lemon juice

1 glove garlic, minced

1 Tsp red pepper flakes

1 Tsp toasted sesame seeds

or black sesame seeds

Extra virgin Olive Oil

Salt & pepper

*Note: If you can't find shelled Edamame beans, just steam your Edamame pods until tender and remove the seeds before stir frying.

Chop stem ends off chard and discard. Keep 1-2 inches of stem for color and texture and chop those up separately from the chard leaves. Chop the leaves into long ribbons by bunching leaves up and slicing across the bunch horizontally. Heat a few good glugs of olive oil in a large non-stick frying pan or wok. Add garlic and red pepper flakes to oil and cook until starting to brown. Add stems and stir-fry until slightly tender (2-3 mins). Add the Edamame beans and chard leaves and stir-fly an additional 1-2 mins, or until leaves start to wilt. Be careful not too cook too long or leaves will lose their bright green color.

Remove from heat and toss with sesame seeds & lemon juice. Season with salt & pepper to taste.

Thai Style Crab & Udon Noodle Stir Fry

2010-07-29T07:07:00.000+01:00

Ingredients:

7.5 oz package ready-to-wok udon noodles

3-4 oz. fresh crab (claw meat) - available in seafood dept. or in refrigerator case at Trader Joe's

3 green onions/spring onions stalks, chopped

1 c. snow peas, trimmed and chopped in 1/2

1/2 t. minced garlic

4 oz. (1/2 jar) Trader Joe's Satay Peanut Sauce or other quality Thai-Style satay sauce

dried red pepper flakes

fresh cilantro/coriander, finely chopped

1 lime

vegetable or canola oil for stir frying

Super easy one pot meal! Heat oil over medium flame and add onions, garlic & red pepper flakes. Once garlic starts to brown slightly, add snow peas and noodles. Heat through then add crab and Satay peanut sauce until mixed through. Removed from heat and sprinkle with chopped cilantro. Serve with wedges of lime to squeeze juice over noodles. Enjoy!!

Fried Green Tomatoes & Spicy Remoulade-style Sauce

2010-07-09T07:15:00.006+01:00

1 c. buttermilk

1 large egg

5 large green tomatoes, cut into 1/3-inch slices*

1 1/2 cups cornmeal

1/2 cup all purpose flour

2 tsp salt

1 tsp ground black pepper

6 tsp cayenne pepper (use less if you like less spicy)

*Note: Green tomatoes are sort of unripened heirloom tomatoes and can be difficult to find, especially outside the summer months--ask for them at your local farmer's market or green grocer.

Combine egg & buttermilk in a small bowl. Combine all remaining ingredients (except tomatoes) in a separate bowl. Line a baking sheet with paper towels. Heat vegetable oil about 1/2" deep in a deep-sided frying pan (to about 375 degrees Fahrenheit if you have a thermometer).

Next, taking one tomato slice at a time, dip the slice first into the buttermilk mixture, then into the cornmeal mixture, pressing firmly to ensure good coating with cornmeal. Gently drop the covered slice into the hot oil (it should begin bubbling around the edges immediately). Repeat with 2-3 more slices per batch. Fry until crisp (about 60-90 seconds per side), flipping them over once during cooking. Place on baking sheet in oven to keep warm and serve immediately with Remoulade Sauce (see below) for dipping.

Remoulade-Style Dipping Sauce

3 oz Heinz Chili Sauce

3 oz Best Foods Olive Oil Mayonnaise

1 tsp prepared horseradish

New Posts Coming Soon~

2010-07-09T06:54:00.002+01:00

Sorry it has been awhile....job hunting here in California has been very time consuming.....but I'm all moved into a new apartment for awhile and can start whipping up a few fun new things now....

Coming up.....

Fried Green Tomatoes & Spicy Remoulade-style Sauce

Thai Style Crab & Udon Noodle Stir Fry

Lemon Braised Rainbow Chard with Sesame Edamame

I will be posting soon..... :)

Lauren

Mediterranean Couscous with White Beans

2010-05-06T21:58:00.006+01:00

I found this recipe in my sister's kitchen cupboard, and the notes say it came from our mom, so I figured it would be delicious, and it was! This recipe is super flexible and would be great to try variations on, so you can omit any ingredients you don't love and try adding in anything you think sounds good. I added some chopped avocado to my leftovers on day 3 and it was extra-delicious! Now that tomatoes are in season, it's the perfect time to try this--great for picnics!

Ingredients:

1 5.8 oz box of NEAR EAST Roasted Garlic & Olive Oil Couscous Mix

(any standard box of garlic flavored couscous will work)

1 15 oz./425g can of navy beans or other small white beans, rinsed and drained

1 cup halved cherry tomatoes

3/4 cup (180ml) cucumber, peeled and seeded and chopped (about 1 cucumber)

1/2 cup (120ml) black olives, finely chopped

1/2 cup (120ml) green/spring onions, thinly sliced

1 Tbsp snipped fresh dill or 1 tsp dried dill weed

6 Tbsp red wine vinegar

1. Prepare couscous according to package directions, using olive oil rather than butter. Transfer couscous to a large bowl. Fluff; let cool 10 minutes.

2. Add remaining ingredients and mix well, tossing with a fork. Refrigerate at least 2 hours before serving. Makes 6 cups (1500 ml).

Creme Brulee French Toast

2010-05-03T02:55:00.009+01:00

If you are in the mood for total decadence, this is the breakfast for you! Thanks once again to my friend, Brittney, who announced she was making this recipe for her family on Easter. I knew I had to try it so I begged for the recipe, and now I can share it with you!

Ingredients:

1/2 cup butter
1 cup brown sugar
2 Tbsp. corn syrup
Bread, sliced, to cover butter mixture

(a big french loaf or baguette is perfect--sliced about 1-inch thick.)
5 large eggs
1 1/2 cups Half-and-Half/Single Cream
1 tsp. vanilla extract
1/4 tsp. salt

1. In a saucepan, melt butter, brown sugar and corn syrup.

2. Pour into 9 x 13 glass pan. Arrange bread slices on top.

3. In a large bowl, beat together eggs, half and half, vanilla and salt.

4. Pour egg mixture over the bread. Cover and chill overnight in the fridge.

5. The next morning, bake uncovered at 350 for 35-40 minutes.

Using a spatula, flip pieces over to serve, so brown sugar is on top. :)

ENJOY!!!!

Easy Muffaletta Italian Sandwich

2010-04-07T10:15:00.002+01:00

I’ve never been able to find a perfect substitute for the original sandwich created by Central Grocery in New Orleans, Louisiana, but with the discovery of Safeway Grocery’s “Muffaletta” olive salad last week, I have been able to create a pretty tasty alternative. If you don’t live in New Orleans or Northern California, any good mixture of marinated Italian olives & peppers will work for the olive salad, but the olives and peppers should all be chopped finely before adding them to the sandwich.

I started with 2 slices of fresh, soft, sourdough bread (Italian ciabatta or focaccia rolls also work) and then poured a small amount of my favorite light Italian salad dressing on each slice of bread for flavor and moisture. Next, spread a thick layer of your chopped olive salad on one slice of bread. On the other slice of bread, layer some Italian salami slices (Gallo or Columbus are the best brands I’ve tried in the U.S.) with some good-quality slices of provolone cheese. Press the two slices of bread together with the fillings, and you are off!

Spinach Salad with Strawberries, Feta & Walnuts

2010-04-05T07:18:00.004+01:00

This is a great spring-time or summer salad for warmer days, or whenever you can grab a basket of big, juicy, fresh strawberries. My friend from college, Brittney Blunt Jacobsen, was the first person to ever serve me this salad during one of our dorm dinners my senior year, so I always credit her with the recipe. I’ve made it hundreds of times, and it’s always a crowd pleaser.

Ingredients:

(Adjust quantities of all items to suit your taste & desired number of servings)

Fresh spinach or baby spinach leaves

Fresh, ripe strawberries

Very thinly sliced red onions

Crumbled feta cheese

Dried cranberries

Finely chopped walnut pieces

Add all items to your salad bowl and toss with a bottled raspberry vinaigrette. I have tried lots of store-bought dressings, but my favorite brand is Annie’s Naturals Lite Raspberry Vinaigrette. Enjoy!

Lahvosh Wraps with Goat Cheese, Figs & Walnuts

2010-03-23T19:33:00.006Z

Yummy, yummy, yummy! I made this recipe yesterday for an interview--yes, I'm back in California temporarily and interviewed at Williams Sonoma for a position doing cooking classes on Sunday mornings. I've never taught before, but it was fun! This easy recipe came from the Williams Sonoma website, and all the ingredients came from Trader Joe's grocery store. Lahvosh is a thin flat-bread the comes from Armenia, and is similar to pita bread but usually comes in rounds or long sheets.

Here's what you need:

8oz/250g log of fresh goat cheese, brought to room temperature

1/4 cup/60ml chopped green onions/spring onions (include some green stems)

1/4 cup/60ml finely chopped walnuts

1/2 tsp kosher salt or sea salt

1/2 cup/120 ml chopped dried figs

(I used Trader Joe's Turkish Smyrna figs from their dried fruit section)

2 slices soft lahvosh bread (from TJ's)

4-6 leaves butter or oak lettuce (any soft, large, leafy green is OK), washed and dried

Mix together the goat cheese, green onions, walnuts, salt and figs. Lay 1 piece of lahvosh bread on a damp tea towel (to keep it from drying out and cracking while rolling).

Spread 1/2 of goat cheese mixture over the lahvosh (it was easier to do about 6 clumps of goat cheese around the bread and then mash them together b/c the mixture isn't very spreadable).

Top the goat cheese with 2-3 lettuce leaves, then roll the shorter side of the lavash over tightly until it is rolled up completely. You can cut off the ends where the lettuce sticks out if you want to make it neater, then slice the remaining roll into 1 inch slices. Repeat with 2nd piece of lavash bread and remaining cheese spread and lettuce.

The recipe suggests you chill the roll for 30 mins before serving, but I liked it better when everything was at room temp, so it's up to you! Bon appetit!

Tuna Fish Cakes with Garlic Herb Mayo

2010-03-14T12:29:00.000Z

This recipe came from a cute pocket cookbook I picked up at a boutique in Stratford-Upon-Avon in December, called 200 Really Easy Recipes. I served the fish cakes & rocket with a side of garlic mashed potatoes. Yum!

Ingredients (Serves 4):

2 x 425g (14oz) cans tuna in olive oil, drained

300g (10oz) ricotta cheese

6 spring/green onions, finely chopped

grated rind and juice of 1 lime

1 Tbsp chopped fresh dill

1 egg, beaten

3 Tbsp extra virgin olive oil

100g (3.5 oz) baby rocket/arugula leaves

salt & black pepper

1. Flake the tuna into a bowl and beat in the ricotta, spring onions, lime rind, dill, egg, and salt and pepper to taste with a wooden spoon. Reserve 2 tsp of the lime juice and beat the remainder into the tuna mixture. Shape into 12 small cakes about 7cm (3 inches) across.

2. Heat 1.5 Tbsp of the olive oil in a frying pan, add the fish cakes, in 2 batches, and cook over medium heat for 4-5 minutes on each side until golden. Reduce heat if they start to over-brown and cook for a further 1 minute. Remove from the pan with a slotted spoon and keep the cooked cakes warm in an oven preheated to 160C/325F while you cook the remainder.

3. Meanwhile, whisk the remaining olive oil and lime juice together and toss with the rocket leaves in a bowl. Serve the fish cakes with the rocket salad and some garlic & herb mayonnaise (see below).

Garlic & Herb Mayo

Add 1 crushed garlic clove, 2 tsp lime juice, 1 Tbsp chopped fresh coriander and a pinch of cayenne pepper to 150g (5oz) good-quality store-bought mayonnaise in a bowl and mix well. Taste and add more garlic if desired.

Easy Wedge Salad with Fresh Herbs

2010-03-10T10:19:00.001Z

I was craving some blue cheese a few weeks ago, and this recipe I found in my New Food Fast cookbook fit the bill with the addition of the blue cheese. It was simple and delicious. I ate this with some home-made mac n'cheese from a recipe the same cookbook.

Halve 1 iceberg lettuce bunch and remove the outer leaves. Make a simple dressing of even quantities of oil and vinegar (white or red) mixed with mustard, fresh herbs (use any you love--I had coriander/cilantro, flat leaf parsley and basil on hand), sea salt and cracked black pepper. Crumble your blue cheese over the iceberg lettuce halves, and then pour dressing over lettuce. Serve crisp and chilled.

Egg & Bacon Breakfast Baskets

2010-03-05T14:33:00.002Z

I saw this fun recipe in my 200 Really Easy Recipes cookbook and decided to make it for D for Valentine's Day breakfast--the cute cherry tomatoes in the middle of the egg mixture reminded me of breakfast cupcakes! Note: See Vegetarian option below.
Ingredients (Makes 8 baskets, serves 4):

Spray olive oil, for oiling muffin tin

75g (3oz) butter, melted

150g (5oz) smoked bacon rashers, rind removed, diced

(Note: we used cubed pancetta pieces)

2 eggs

125 ml (4fl oz) double cream/heavy cream

2 Tbsp fresh grated Parmesan cheese

8 cherry tomatoes on the vine

16 slices white bread (or wheat bread)

salt and fresh ground pepper

Preheat the oven to 400F/200C. First cut the crusts off the bread (try to make even squares) and discard, then flatten each slice by rolling over it firmly with a rolling pin, and brush each slice with the melted butter. Next place 8 squares diagonally on top one other 8 squares and carefully press them into eight muffin tin holes that had been sprayed with the olive oil. Bake the squares for 12-15 minutes until crisp and golden. Meanwhile fry up the bacon/pancetta pieces and prepare the egg mixture in a bowl by beating together the eggs, cream, cheese salt and pepper, then pull the bread baskets out of the oven to cool slightly.

After draining the fried pancetta, I divided it between the 4 bread 'baskets' and then poured the prepared egg mixture over the pancetta (about 2 tablespoons of egg mixture per basket is plenty). Last top each 'basket' with a cherry tomato, then place back into the oven for 12-15 minutes, or until eggs are set.

Note for Vegetarians: You can make this vegetarian by substituting fresh spinach for the bacon/pancetta. Cook the spinach with a small pat of butter in a frying pan until wilted, then add the spinach to the cases instead of the pancetta before pouring over the egg.

S'more's Pie Fest: Round 1

2010-02-17T10:10:00.001Z

I have two recipes for this scrum-diddly-umptous-sounding pie, so this is the one I'm trying first, and it came from Disney's Family Fun website. Unfortunately, I only had 1 ready-made Graham Cracker crust in the cupboard, so Round 2 will have to wait until I can find some more Graham Crackers or pie crusts on my next visit to London.

Crust: (Or substitute one ready-made graham cracker crust)

1 1/3 cups graham cracker crumbs

1 1/4 cups sugar

4 tablespoons butter, softened

Filling:

2 tablespoons butter, softened

4 egg yolks

1/4 cup cornstarch

6 tablespoons cocoa powder

1/4 teaspoon salt

3 cups milk

2 teaspoons vanilla extract

2 cups miniature marshmallows

Instructions

1. If using a ready-made graham cracker crust, skip to step #2. Heat the oven to 375ºF/180C. In a mixing bowl, combine the graham cracker crumbs and 1/4 cup of the sugar. Add 4 tablespoons of the butter, rubbing it in with a pinching motion until evenly distributed. Press the crumb mixture into a 9-inch pie pan and bake for 8 to 10 minutes or until golden brown. Allow the crust to cool.

2. Beat the egg yolks in a medium bowl and set them aside. Combine the remaining cup of sugar, cornstarch, cocoa powder, and salt in a 2-quart saucepan. Set the pan over medium heat and gradually whisk in the milk, stirring until smooth. Bring the mixture to a boil, stirring often. Boil for 1 minute, stirring constantly, then remove the pan from the heat.

3. Whisk 1/2 cup of the hot chocolate mixture into the egg yolks. Repeat with 1 cup of the chocolate mixture, then return the chocolate and egg mixture to the saucepan. Boil over medium heat for 1 minute, stirring constantly.

4. Remove the pan from the heat and stir in the remaining 2 tablespoons of butter and the vanilla extract. Pour the filling into the pie shell and allow it to cool at least 15 minutes, or chill it in the refrigerator overnight.

5. Just before serving, heat the oven to broil. Cover the pie with the mini marshmallows and broil it on the uppermost rack for about 30 seconds or until the marshmallows are lightly browned. (Watch carefully, or the marshmallows will burn.) Serve warm or chilled. Serves 8.

Easy Rosemary Pork Chops + Pea & Mushroom Risotto

2010-02-15T10:55:00.001Z

These two recipes both came from one of my favorite cookbooks, The Cuisine of California, although I substituted pork chops for veal chops because those are harder to find here in England.

Grilled Chops with Rosemary (serves 4)

4 veal loin chops (or pork chops), 6-8oz. (200-250g) each

2 Tbsp olive oil

2 (2-inch) sprigs of fresh rosemary

Juice of 1 medium lemon

Salt and fresh ground pepper to taste

1. Brush chops liberally on each side with olive oil.

2. Strip leaves off rosemary sprigs and press leaves into both sides of each veal/pork chop. Sprinkle lemon juice on each side and refrigerate 1 hour.

3. Prepare barbecue for medium heat grilling or preheat oven grill/broiler, if necessary. Grill chops 3 inches from heat for 5-7 minutes on each side. The veal should be pink inside. Take veal/pork off grill and sprinkle with salt and pepper. Serve immediately with risotto.

Risotto with Fresh Mushrooms and Peas (Serves 4 to 6)

4 T/55g unsalted butter

1/2 tsp salt

2 medium shallots, finely chopped

1 cup arborio rice

2 cups shelled fresh peas (we used thawed frozen peas)

1/4 tsp finely ground pepper

3 cups (750ml) chicken stock, heated to hot

1/4 lb (125g) mushrooms, sliced (we used mini portabello)

1/4 c. (60ml) fresh grated Parmesan cheese

1. Heat 2 T of butter in a heavy saucepan. Add shallots and cook over low heat until soft but not browned. Stir in rice and saute lightly without letting it brown.

2. Add peas, 1/4 tsp. of salt, 1/8 tsp of pepper, and 1/2 cup (120 ml) of stock. Simmer over medium heat, stirring often, until stock is absorbed. Continue adding stock 1/2 cup at a time, cooking until it is absorbed. Stir frequently. Stop adding stock when rice is tender. Total cooking time should be about 20 minutes.

3. Meanwhile, heat 1 Tbsp of the butter in a skillet. Add mushrooms, the remaining salt and pepper and saute over medium-high heat until lightly browned.

4. When rice is done, gently stir in mushrooms, the remaining butter, and the Parmesan cheese (using a 2 prong fork if you have one). Taste for seasoning. Serve immediately.

Festive Strudel from Jamie Oliver

2010-02-12T10:35:00.008Z

I saw Jamie make this recipe on one of his TV shows over the holidays, so I saved a carton of Christmas Pudding to make it after the holidays were over, but never got around to posting the results. My effort did not turn out as pretty as Jaime's, but it was still totally tasty, and every little scrap was eaten. If you don't have any Christmas pudding left from the holidays, you can either make your own batch from a recipe I found here, or hold onto this recipe until next year....

Ingredients (Serves 8-10)

12 sheets of filo pastry (approx. 250g/8oz.)

125g butter (4 T.), melted

1 teaspoon ground cinnamon

100g demerara sugar (brown cane sugar)

4 ginger biscuits (Ginger Snap cookies), crumbled

400g (12 oz.) leftover Christmas pudding

3 apples or pears or 2 quince, or a mixture of the three

50g (about 1 bar) good-quality dark chocolate (70% cocoa solids), broken into squares

Icing sugar (confectioner’s sugar), for dusting

Ready-made vanilla custard, to serve

Method: How to make festive strudel

1. Preheat the oven to 180ºC/350ºF/gas 4. Lay out 6 sheets of pastry on a clean tea towel, overlapping each by an inch or so, so they cover the tea towel. They should cover it completely, with just a little overhang at one of the shorter ends. Work quickly so your pastry doesn’t dry out and brush some melted butter all over it. Sprinkle over the cinnamon and 50g of the sugar then crumble over your ginger biscuits to add a nice bit of crunch. Carefully layer the rest of the pastry sheets on top and brush again with butter.

2. Use your hands to crumble the Christmas pudding into a bowl then grate in the fruit. You want to have about the same amount of grated fruit as you’ve got pudding. Add about 2 T. of sugar, and mix it all together to break up the pudding a bit more. Sprinkle this all over the pastry so it’s roughly covered, leaving the overhang clear. Place the chocolate in a row on top of the Xmas pud, down the short side nearest the overhang.

3. Fold the overhang over the chocolate and pinch it up, then lift up your tea towel, and use it to help you carefully roll up your strudel. Tuck the ends under to seal it and transfer to a large non-stick pan. Brush it all over with butter then sprinkle over a little more sugar. Bake in the hot oven for about 40 minutes until crisp, golden and gorgeous looking. It might split a bit and look slightly rustic, but Jaime likes it that way. You could wrap an extra layer of filo round it before cooking if you want it to look a bit neater. Once cooked, leave to cool then use a serrated knife to cut the strudel into 5cm slices. Dust these with icing sugar and serve with ready-made custard from the fridge. Yum!

Sydney Sunrise Smoothie

2010-02-07T11:17:00.004Z

This yummy little breakfast treat came to me from a great cookbook I picked up while living in Australia in 2000, called Sydney Food, by Bill Granger, who runs Bills Restaurant in Sydney. It's so simple, and now that I have a great mango-slicing gadget, chopping up mangoes is a cinch!

(handy mango slicer)

All you need is:

1 cup/8 fl oz./250ml orange juice

1/2 of a mango, chopped (about 1/2 cup)

1/2 ripe banana, sliced

2 tablespoons yogurt, any variety (30ml)

- we used strawberry probiotic yogurt

Place all ingredients in a blender (or glass if using an immersion blender) and blend until smooth. Serves 1-2.

Ultimate Sloppy Joes Sandwiches

2010-02-01T19:04:00.009Z

This is another recipe from a chef who appeared on Oprah's show featuring "Easy Family Recipes". I've never made Sloppy Joes' (an American dinner classic for all you non-Yanks) from scratch before, but they were so easy and delicious that I'm a total convert. The recipe calls for ground/mince turkey, but if you don't have turkey on hand, it's just as tasty with beef.

Ingredients:

Extra-virgin olive oil

1 large onion, diced
1 1/2 pounds (750g) lean ground turkey or beef

Kosher salt
freshly ground black pepper

2 cups (500ml) ketchup
1/4 cup (60ml) yellow mustard

1/4 tsp. cayenne pepper
1 Tbsp. brown sugar

2 Tbsp. tomato paste
1 Tbsp. cider vinegar

whole wheat hamburger buns

Directions:

1. Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and sauté for 2 to 3 minutes until translucent. 2. Add ground turkey or beef, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon—about 7 to 10 minutes. 3. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of apple cider vinegar and season it once more before serving on toasted whole wheat hamburger buns.

Healthy French Toast with Banana Topping

2010-01-29T10:07:00.007Z

Today I'm posting a link to another blog, Eating Bender, where I found this recipe (and photo).

http://eatingbender.com/sunday-brunch/french-toast-the-bender-whey/

I made it this morning and it was delicious! Since liquid egg whites aren't available here in the UK, I went ahead and used 1 large egg. I also used vanilla soy milk instead of vanilla almond milk, which I can't find here. I found Whey Protein Powder at Holland & Barrett's, and used about 1 Tablespoon. Finally, I doubled the topping and used 1 whole banana + 1 Tablespoon syrup. It probably adds some more calories, but I think it made it tastier. Enjoy!

French Style Lentil Soup with Bacon

2010-01-27T11:39:00.007Z

This recipe is super easy and has a great, comfort-food texture for a cold, wintery night. I think the recipe came out of a newspaper I read last week on global comfort foods. The photo below is a shot of all the ingredients simmering before I pureed the soup to serve it. It ends up having a thick, almost muddy consistency, and smells great!

160g puy lentils

500ml (2 cups) chicken stock

3-4 rashers smoked streaky bacon

1/2 an onion (chopped)

1 carrot (diced)

1 sprig of thyme

1 clove chopped garlic

1 bay leaf

1. Wash lentils, and cook according to package directions. When cooked, drain lentils, return to the pot and add chicken stock. Bring to a boil.

2. Add remaining ingredients and reduced heat to low. Simmer for 45 minutes. Remove bay leaf and thyme sprig stick, then blend using an immersion blender to your desired consistency--keep tasting to check. (Note: if using a regular blender, allow soup to cool first, or blend on low in small batches to avoid a blender explosion). Add more chicken stock or some double cream/heavy cream to correct consistency. Serve with garlic bead or croutons and a green salad.

Savory Wild Mushroom Bread Pudding

2010-01-22T10:23:00.014Z

One of D's friends went hunting last weekend and brought us one of the pheasants he caught, so on Sunday night we had a crazy attempt at cooking our first wild bird. D did all the plucking and removed all the innards, but the whole bloody mess in the kitchen kind of ruined my appetite. We cooked the bird according to this recipe from Emeril Legasse, the famous New Orleans chef, but it smelled funny coming out of the oven and was too gamey for our tastes, so we tossed it out, thinking that maybe it had gone bad hanging in the cold garage.

I also cooked this Savory Wild Mushroom Bread Pudding that Emeril suggested as an accompaniment to the pheasant, and it was tasty and rich, just like something you'd be served in one of his NOLA restaurants. I think it would be great with a simple roasted chicken and salad.

Serves 6-8 (large portions)

2 tsps vegetable oil

1 cup (250ml) sliced yellow onions

10 oz/325g assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini

1 tsp minced garlic

3 tsp Essence, recipe follows

1.5 tsp salt

1 tsp freshly ground black pepper

1/4 cup (60 ml) lager beer

5 large eggs

3 cups (750 ml) heavy cream/double cream

1/4 cup (60ml) molasses (I used maple syrup)

1.5 tsp Worcestershire sauce

1 tsp minced fresh thyme

3/4 cup (185ml) grated Gouda cheese

3/4 cup (185ml) grated white cheddar cheese

3/4 lb (375g) stale white bread, cut into 1-inch cubes

1 tsp unsalted butter

1 Tbsp plain bread crumbs

1. Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Note: be careful when adding the spices to the onions--if too much of the chili & paprika gets into the air it can make you cough and choke. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.

2. In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.

3. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.

Essence (Emeril's Creole Seasoning)-makes about 2/3 cup:

2.5 Tbsp paprika

2 Tbsp salt

2 Tbsp garlic powder

1 Tbsp black pepper

1 Tbsp onion powder

1 Tbsp cayenne pepper

1 Tbsp dried leaf oregano

1 Tbsp dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Easy Chipotle Shrimp Tacos

2010-01-18T14:15:00.000Z

This recipe came from one of Oprah's favorite chefs, Custis Stone, and was featured on their Easy Family Dinners program. I've made it twice now--though I can't remember where I found the Chipotle Paste (it may have been London). In the US, cans of chipotle peppers in sauce can be found in the Mexican/Hispanic sections of most large grocery stores, so just experiment with the amount of peppers to suit your taste. I halved the recipe and it made about 6 large tacos.

Ingredients:

3 Tbsp. olive oil

1 small onion , roughly chopped

3 cloves garlic, minced

2 dried chipotle chilis, seeded and chopped

(or 50g Discovery brand Chipotle Paste)

3 tomatoes , roughly chopped

2.5 lbs (1500g) raw prawns/shrimp, peeled and deveined

(fresh prawns tasted way better than frozen, thawed prawns)

1/4 cup (60ml) lime juice to taste

Fresh cilantro (coriander)

Shredded cabbage

Corn tortillas

Directions:

1. Place a large sauté pan over medium-high heat, and sweat onions in 1 tablespoon of oil for 3 to 4 minutes or until translucent. Add garlic and chipotle peppers (or paste), and continue to sauté for 2 minutes. Add tomatoes, season lightly with salt, cook for 1 minute and remove from heat.

2. Blend mixture well in small batches until smooth, adding a little water if needed, and reserve. In a large heavy-bottom pot, heat remaining oil over high heat. Add shrimp, season with salt and pepper and sauté for 2 minutes stirring occasionally, allowing the shrimp to lightly color. Remove shrimp from the pan to a plate and add the tomato mixture to the remaining oil in the pan, being careful, as it will splatter slightly.

3. Cook sauce for 2 minutes, stirring constantly, and add shrimp back to pot. Once shrimp are cooked through and coated with the sauce, remove from heat and season to taste with lime juice, salt and pepper. Finish with the chopped cilantro and serve with shredded cabbage on corn tortillas (Note: I tossed my cabbage in a homemade chili-lime-cilantro dressing before serving, and that gave it a nice, fresh tang). Add additional toppings as desired: salsa, sour cream, guacamole, etc.

Spicy Chile Lime Salad

2010-01-16T14:15:00.005Z

I got the basic recipe for this salad (and the photo) from this Nourishing Meals website, and the dressing is great!

Dressing:

1/4 cup packed cilantro
1 jalapeño pepper, seeded & chopped
1 clove garlic
4 tablespoons extra virgin olive oil
4-5 tablespoons fresh squeezed lime juice
1/4 teaspoon sea salt

Mix all ingredients together in a blender/food processor, or if available, blend in a bowl using an immersion blender.

Add to a salad of mixed peppery greens such as kale, escarole or arugula, combined with chopped red and green bell peppers, spring onions, avocado, chickpeas (garbanzo beans) and jicama, if available. You could also add more protein to the salad by sprinkling some cooked shrimp, canned tuna, crumbled Mexican cotija cheese, or chicken pieces on top.

Note: The dressing can also be used as a marinade or basting sauce for salmon or other fish or poultry.

Creamy Risotto with Peas and Crispy Bacon

2010-01-15T16:26:00.003Z

OK, for all you pork lovers out there (I know who you are), this is a great dish. Sorry Vegetarians! We had it last night for dinner and D gobbled it up. It's not low fat, but you could omit either the salami/chorizo or the bacon, and just enjoy the risotto. Either way, it's creamy, salty goodness.

Ingredients:

1 Tbsp extra virgin olive oil

15g/.5 oz knob of butter

1 medium onion, peeled and finely chopped

3 spring onions/green onions, trimmed and sliced

60g/2.5 oz. cured chorizo sausage, coarsely chopped

(I substituted some garlic-flavored hard salami)

200g/7 oz Arborio risotto rice

1 glass dry white wine

500 ml/2 cups chicken stock, heated

1 heaped tbsp mascarpone or cream cheese

40g/1.5 oz grated Parmesan cheese

60g/2.5 oz frozen peas

4 rashers/slices unsmoked back or streaky bacon

1. Heat the olive oil and butter in a pan, add the onion and green onion and cook until softened, about 5-6 mins. Add the chorizo and cook for 2 minutes, then add the risotto rice and cook an additional 2 minutes, making sure all rice is coated in oils.

2. Add the wine and continue to stir until it has been absorbed, then add a ladle of the hot stock. Reduce the heat to simmer. Keep stirring, allowing each ladleful of stock to be absorbed before adding the next.

3. Once all the stock has been absorbed, stir in the mascarpone and Parmesan, then mix in the frozen peas. Remove from the heat and cover for 2 minutes. Meanwhile, grill the bacon until crisp, then place 2 rashers on top of each serving of risotto.

Vietnamese Fresh Spring Rolls

2010-01-13T14:21:00.002Z

These spring rolls take a little patience to assemble, but they taste super fresh and are really healthy as well. I found the right kind of spring roll wrappers at Whole Foods in London, and used them up already, but am keeping an eye out for them in Birmingham. Let me know if you spot them anywhere!

They are best served with Thai Sweet Chili Sauce for dipping, but would also be good with a peanut satay sauce!

Ingredients:

1 pack spring roll rice paper wrappers (8.5 inch diameter)

1 pack ready-to-wok (pre-cooked) thin vermicelli rice noodles, separated into portions matching the number of spring roll wrappers

1 carrot, peeled, then grated into long slices with a carrot peeler

1 cucumber, peeled, then grated into long slices with a carrot peeler

1 bunch mixed baby salad greens

200g cooked prawns, tails off, sliced in half from head to tail

fresh coriander, leaves picked

fresh mint, leaves picked

Directions:

1. If you can't find pre-cooked rice noodles, then follow the pack directions to soften the noodles. Otherwise, follow the pack directions for softening the spring roll wrappers. I basically filled a large frying pan with warm/hot water and let it cool a bit. Spread a damp tea towel on the kitchen counter next to your pan of water for assembling the rolls.

2. Start by immersing one wrapper in the water, and let it sit until softened, 10-15 seconds. When soft and pliable (it should feel silky), remove it from the water and lay it on the tea towel. Dab the excess water off with a dry tea towel. The wrapper should be slightly sticky.

3. Place one portion of rice noodles towards the bottom edge of the wrapper. Lay several lettuce leaves over the noodles and top the lettuce with 5-6 pieces of prawns. Over the prawns, lay a few slices each of carrot and cucumber gratings, then sprinkle over coriander and mint leaves.

4. Fold roll like a burrito: take bottom edge (closest too you) and fold it over the filling until the wrapper edge touches the wrapper on the opposite side of the filling. The edges should stick together slightly. Next, fold each side edge in just enough to enclose either end of the filling. Last, roll the filled end over until the wrap is rolled up. Note: The tighter you can manage to wrap the rolls, the better chance you have that they won't fall apart. It takes a little practice.

5. Serve wraps immediately with sweet chili sauce or a peanut satay sauce. If you need to store them, I usually lay them on a damp paper towel in a Tupperware container, and then lay another wet paper towel over the tops before closing the lid. This will keep the wraps from drying out.

Warming Meatball and Kale/Escarole Soup

2010-01-12T16:24:00.003Z

I tore this recipe out Fitness magazine last October, and finally made it last week! Also, when I made the meatballs, they completely stuck to the bottom of my pan, so my soup had hunks and crumbles of meatball, rather than nicely formed balls, but the flavor was still great, and it was a good way to eat some healthy vegetables! If I made it again, I'd cook the meatballs in a non-stick pan, even though you are supposed to cook them in the pot that everything else will eventually be added to.

Ingredients:

1/2 lb./250g lean ground beef/beef mince

6 Tbsp grated Parmesan cheese

6 Tbsp plain bread crumbs

1/4 cup (60ml) finely chopped parsley

1/4 tsp salt

1/8 tsp black pepper

2 eggs, lightly beaten

2 Tbsp olive oil

2 large onions, finely chopped (about 2 cups)

2 carrots, peeled and cut into coins

2 garlic cloves, finely chopped

8 cups packed shredded kale or escarole,

rinsed and drained

3 (14.5 oz) cans low-sodium chicken broth

(approx. 1250 ml chicken broth)

1. Combine beef, 4 tablespoons of the Parmesan cheese, bread crumbs, parsley, salt, pepper and eggs in a large bowl. Form into 24 meatballs, using about 1 level tablespoon for each.

2. Heat 1 Tbsp. of the oil in a stockpot (or separate non-stick frying pan) over medium-high heat. Add meatballs; cook on each side until nicely browned and transfer to a plate.

3. If you used a separate frying pan for the meat, now add remaining tablespoon of oil to your stockpot along with the onions, carrots and garlic. Cook 10 minutes, or until vegetables are soft. Stir in kale or escarole; cook 3-4 minutes.

4. Add meatballs and broth. Bring to a boil; reduce heat and simmer for 5 minutes. Serve soup with remaining Parmesan cheese sprinkled on top.

Nutrition per serving: 205 calories; 15 g protein; 15 g carbohydrates; 10 g fat (3 g saturated); 4 g fiber.

Chicken, Black Bean and Tortilla Casserole

2010-01-11T10:04:00.002Z

This new recipe came out of The Big Book of Casseroles, and is quick to prepare if you buy ready-cooked, diced chicken. It's less expensive if you poach your own chicken before-hand, but takes an extra 20-30 minutes to prepare, poach and cool/chop the chicken pieces. Your choice! It was a big hit with D, who had 2nd helpings.

Ingredients:

1 Tbsp vegetable oil

1 large yellow onion, chopped

1/2 green bell pepper, seeded and chopped

2 cloves garlic, minced

1 can (14.5 oz/425g) chopped tomatoes, including juices,

lightly pureed with a hand blender or in a food processor

1/2 cup jarred tomato salsa

1 tsp ground cumin

1/2 tsp dried oregano

3/4 tsp salt

Fresh ground pepper to taste

2 cans black beans, rinsed & drained

3 cups cubed cooked chicken breasts

(I used 3 full breast pieces)

8 corn tortillas

3-4 cups (375-500g) grated Monterey Jack cheese

(I usually find grated Jack cheese at larger Sainsbury's)

Optional toppings:

Sour cream

Avocado slices

Sliced green onions

Chopped olives

Salsa & hot sauce

Directions:

1. In a large skillet over medium heat, warm oil. Add yellow onion, bell pepper and garlic and saute until vegetables are tender, about 5 minutes. Add tomatoes, salsa, cumin, oregano, salt and pepper and mix well. Stir in beans and chicken pieces.

2. Preheat oven to 350F/180C. In a 9 x 13 x 2-inch baking dish lightly coated with cooking spray or oil, spread 1/3 of the chicken & bean mixture over the bottom. Top with 4 tortillas and sprinkle with 1 cup (250 ml) cheese.

3. Add another 1/3 of the bean & chicken mixture, 4 more tortillas and 1 cup cheese. Finish with remaining bean and chicken mixture, and 1/2 to 1 cup cheese. Cover and bake, 40 minutes. Remove lid, add remaining cheese and bake until bubbly and lightly brown, about 10 more minutes. Let stand 5 to 10 minutes. Serve with toppings as desired.

Creamy Baked Gnocchi with Spinach

2010-01-09T10:19:00.014Z

This is another recipe from Giada De Laurentiis great cookbook Everyday Pasta that I made this past week. Since we've had snow and frost here for the past 2 weeks, I am in major comfort-food mode, and this hit the target in a big way. I measured out everything ahead of time and it was really fast to assemble and bake once we got home from the gym in the evening.

Ingredients:

2 (17oz/500g) packages potato gnocchi (make sure

you use the vacuum-pack type, not the kind that

comes hard & dried in a box)

3 cups (750ml) heavy cream/double cream

1 cup (250ml) chicken broth or reduced-sodium chicken broth

1/4 cup (60 ml) all purpose flour

1/2 tsp salt

1/2 tsp fresh ground black pepper

1/4 tsp ground or fresh-grated nutmeg

12 oz/375g fresh baby spinach (seems like a lot but it wilts down)

3 oz/100g fresh goat cheese

1/2 cup (125ml) grated Parmesan cheese

1. Preheat the oven to 400F/200C.

2. Place the gnocchi in a lightly greased 9 x 13 x 2 inch baking dish. Set aside.

3. In a medium saucepan, whisk together the cream, chicken broth and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 5 minutes. Add the salt, pepper and nutmeg and stir to combine. Add the spinach in batches and toss until all spinach is coated in the cream.

4. Pour the cream and spinach mixture evenly over the gnocchi and gently spread the spinach out to cover.

5. Crumble the goat cheese over the spinach. Sprinkle with the Parmesan cheese. Bake until the top is golden in places, 25 to 30 minutes.

Treacle Tart

2010-01-05T18:33:00.004Z

I made this classic English dessert back in August before I started my blog, but I included the recipe I used on another post for my other blog, An American Gal's Survival Guide to Life In England, so if you are interested in making one, click here to view the recipe. Treacle Tart is best served with clotted cream, but if you are making this in the U.S., clotted cream is unlikely to be available, so you can either serve with a rich, chilled vanilla pudding or a creamy vanilla-bean ice cream.

Enjoy!

Salmon & Peas Bake

2010-01-03T14:45:00.003Z

Made this with a big green salad for a quick & easy post-holiday dinner last night. I forgot to take photos of the meal, but the fish was tasty, so I thought it was worth sharing the recipe. This recipe came from The Big Book of Casseroles, though it's not a traditional casserole:

Ingredients (serves 4 to 6):

1/4 cup light mayonnaise

1/2 tsp dried tarragon, crumbled

1 Tbsp chopped fresh flat-leaf parsley

2 tsps fresh lemon juice

1/2 tsp salt

freshly ground pepper

3-4 salmon steaks or fillets (1 1/2 to 2 lbs total weight/750 to 1000g)

1 1/2 cups fresh peas, or frozen peas, thawed

Lemon wedges for garnish

1. Preheat oven to 425F/210C. In a small bowl, mix mayo, tarragon, parsley, lemon juice, salt and pepper.

2. Spread a thin layer of the mayo mixture on the bottom of a 6-inch x 10-inch baking dish. Add salmon. Spread remaining mayo mixture over top of salmon pieces

3. Bake, uncovered, 8 minutes. Sprinkle peas around the edge of the dish. Bake until fish flakes and peas are tender, about 6 minutes longer. Garnish with lemon wedges and serve.

Zuccato di Pannetone

2010-01-01T19:27:00.014Z

I saw Jamie Oliver's pal, Italian chef Gennaro Contaldo, give out this recipe on a Christmas cooking program and it sounded divine, so I copied it down as notes (no specific recipe was given). He said that this translates to "Pumpkin of Pannetone" because it uses leftover Pannetone bread to make a pumpkin-shaped dessert. I winged it on the assembly, and it turned out great!

Ingredients (Serves 10 to 12)

1 loaf Italian Pannetone bread

1 small bag candied fruit

100g (1/2 c) dark chocolate chips

500g ricotta (2 tubs)

100g (1/2 c) whipping cream

small handful flaked/slivered almonds

small glass of rum mixed with some water or Vin Santo liquer

Sugar

Cocoa powder

1. Layer a few long sheets of clear plastic cling film inside a medium or large mixing bowl so that

the ends of the plastic extend outside the bowl by 6"-10" on either side.

2. Slice Pannetone into 1" slices and layer in bowl, starting with the bottom and overlapping, so that you have a solid layer of Pannetone around bowl edges. Drizzle rum & water mixture over dry bread.

3. In a medium bowl, mix together the ricotta, candied fruit, chocolate chips and flaked almonds. Add in some whipping cream and sugar (to taste) until the mixture is sweet and creamy, but not too liquidy. Remove 1/2 of ricotta mixture to a separate bowl. Add in some cocoa powder to reserved ricotta (start with 1 Tbsp) to give it a chocolatey taste and appearance.

4. Spoon white ricotta mixture into bottom of Pannetone 'bowl'. Add a 2nd layer of Pannetone over the ricotta and drizzle with rum mixture. Spoon cocoa ricotta mixture into bowl and add the final layer of Pannetone. Note: If your mixture doesn't go up to the top of Pannetone slices around the edge of the bowl, just peel off the extra Pannetone and add to the top layer over the ricotta cream. Sprinkle some rum mixture over the final layer of Pannetone.

5. Wrap hanging ends of plastic cling film over the top of the Pannetone until covered; press down. Top with a heavy plate or two and refrigerate overnight.

6. When ready to serve, unwrap bottom of Pannetone, then remove from bowl and turn out onto a plate, removing the remaining cling film. It should be bon-bon shaped. Sift cocoa powder over the top of the dessert and serve chilled. Alternate topping: melt 200g/6oz. dark chocolate with a knob of butter and pour over chilled Pannetone before serving.

Butternut Squash Two Ways

2010-01-01T12:05:00.004Z

I had a large, 2-pound butternut squash left over from our Thanksgiving table decorations, so I decided to turn into two dishes: Butternut Squash Risotto (non-vegetarian) and Thick Lentil, Garlic & Butternut Stew (Vegetarian). The risotto was a perfect, warming, 'comfort food' meal yesterday afternoon after D and I scraped the snow off the car and went for mile-long swims at the gym pool, and I'm planning to serve the stew with some fish and lamb during the next few days.

Butternut Squash Risotto (serves 4)

taken from Martha Stewart's Living CookbookThe Original Classics

5 cups/1250 ml chicken stock (home-made or store bought)

1 lb./500g raw butternut squash, peeled and cut into 3/4-inch dice (about 2 cups)

2 tsp extra virgin olive oil

4oz./125g pancetta, cut into 1/2 inch dice

1 medium onion, finely chopped

1 garlic clove, minced

1 & 1/2 cups Arborio (risotto) rice

1/2 cup dry white wine

Sea salt and fresh ground black pepper

2 Tbsp roughly chopped flat-leaf parsley or tarragon

(I used a dash of dried tarragon as well as the parsley)

1. In a saucepan, combine the stock and squash; bring to a boil over medium-high heat. Reduce heat to low; let simmer (squash will not cook completely).

2. Meanwhile, warm the oil in a medium saucepan (large enough to hold the finished risotto) over medium-low heat. Add the pancetta; cook, stirring, until the fat is rendered and the pancetta is crisp, about 8-10 mins. Using a slotted spoon, remove pancetta and set aside on a paper towel to drain.

3. Add the onion and garlic to the rendered fat; cook, stirring, until translucent, about 8 minutes. Add the rice, raise heat to high, and continue stirring until the edges of the rice are translucent, 3 to 4 minutes. Add the wine; cook, stirring until the wine is absorbed, about 2 minutes. Reduce heat to medium high; season with salt and pepper. Add about 1 cup/250ml of the hot stock and squash. Cook, stirring, until nearly all the stock is absorbed. Continue adding stock and squash, about 3/4 cup (180ml) at a time. Cook, stirring, allowing each addition to be nearly absorbed before adding the next, until rice is creamy but a little firm in the center, 20 to 25 minutes. (Some of the squash will start to disintegrate and will start to form a golden, creamy paste around the risotto). Stir in the parsley or tarragon and reserved pancetta. Serve. Note: Martha suggests topping the risotto with toasted pumpkin seeds, if desired, but I skipped this option.

Thick Lentil, Garlic & Butternut Stew (serves 4)

taken from Sonja Edridge's recipe in Waitrose's October Everyday Recipes

Note: I halved the recipe and it made 4 side dish portions

4 Tbsp mild olive oil

4 stalks celery, finely chopped

1 clove garlic, minced

5 tomatoes, roughly chopped

200g/7oz red lentils, washed

1000g/2lbs. raw butternut squash, peeled

and cut into 3/4-inch dice (about 4 cups)

600ml (2 & 1/3 cups) vegetable stock

1. Heat a large, non-stick pan with 1 Tbsp of oil. Add the celery and cook for 4 minutes, stirring, to soften, then add the garlic and cook for a further 2 minutes.

2. Add the tomatoes, lentils and butternut squash. Pour in the vegetable stock and bring to a boil. Cover and reduce to a simmer, then cook for 20-25 minutes (adding a little water if necessary) until the liquid has been absorbed and the lentils are cooked.

3. Season well and spoon into bowls. Drizzle in the remaining olive oil and serve with rustic or crusty bread. Note: I cooked the stew a little longer until it was nearly the texture of mashed potatoes and plan to serve it as a side dish, rather than a meal. You may also wish to season with salt and pepper--I did.

Open Faced Tostadas

2009-12-24T15:35:00.008Z

Since we are guaranteed to have lots of roast meals over the next few days, I decided to bring a little Mexican food from California into the mix for lunch!

Ingredients: Serves 2

4 small corn tortillas or 2 whole wheat tortillas

1/2 cup frozen corn, thawed

1 can black beans or kidney beans, rinsed

1/2 cup cooked Mexican rice or brown rice

6 ounces jack cheese or mild cheddar cheese, shredded

1/4 head of lettuce, chopped or 1 cup salad greens

1/4 cup tomato salsa

2 Tbsp. chopped scallions (spring onions)

Handful chopped fresh cilantro (optional)

Sour cream and guacamole to serve (optional)

Preheat oven to 400°F/200°C.
Place tortillas in an oven-proof dish or baking tray. Mix corn, beans and rice together then spread to cover the tortillas and sprinkle with the cheese.

Put tostada into the oven until the cheese melts and the beans bubble around the edges, about 7 minutes.

Take the dish out of the oven and top each 'tostada' with chopped lettuce, tomato salsa, chopped scallions and chopped cilantro. Cut into 4 portions and serve immediately.

Pork Tenderloin & Mixed Squash with Pecans Gratin

2009-12-21T12:11:00.014Z

I bought some 'Delicata' squash from Whole Foods in London (see photo below) to use for our Thanksgiving decorations and decided to cook them up before they expire. This squash dish received rave reviews from D (it hardly tastes like vegetables) and would be great for kids who are fussy about squash. The pork recipe came from my mom and the squash recipe (Vegetarian) came from The Big Book of Casseroles, which I'm finally diving into after years of flipping through. The squash also paired well with grilled salmon fillets with dill seasoning.

Grilled Pork Tenderloin & Mixed Squash with Pecans Gratin

(serves 4)

Pork Tenderloin

(serves 3-4, depending on size of tenderloin)

1 pork tenderloin, any size, in a vacuum pack

1/4 c soy sauce

2 Tbsp sake or dry sherry

1 1/2 Tbsp grated fresh ginger

1 clove garlic, minced

Rinse meat, pat dry. Put meat in a resealable plastic bag. Add the rest of the ingredients, set bag in a bowl to marinate. Chill 30 minutes or overnight. Barbeque 25 minutes or grill according to pork's packaging instructions if a bbq is not available. Reserve marinade to brush over meat while grilling.

Mixed Squash with Pecans Gratin (serves 4)

1 zucchini (courgette), about 8oz./250g, unpeeled, cut into 1/2-inch slices

1 delicata squash, about 8oz./250g, unpeeled, cut into 1/2-inch slices

1 large egg

1 cup grated cheddar cheese

1/2 cup/125ml chopped green onions/spring onions, including some tender green tops

1 tsp dried dill

1/2 tsp salt

Fresh ground pepper

2 Tbsp butter

3/4 cup/375 ml dry bread crumbs

1/4 cup/60 ml finely chopped pecans

1. Preheat oven to 350F/180C. Place squashes in a steamer ans steam over gently boiling water for about 10 minutes.

2. Transfer squash to a food processor. With pulses, coarsely chop squash. Add egg, cheese, onions, dill, salt and pepper to squash mixture. Mix briefly. Turn into a 9-inch glass pie plate or 8" x 8" square glass casserole dish lightly coated with cooking spray or oil.

3. In a small skillet over medium heat, melt butter. Add crumbs and nuts and stir until toasted, about 3 minutes. Sprinkle on top of squash mixture. Bake, uncovered, until puffed up and set, about 30 minutes.

Easy Xmas Mince Pies

2009-12-20T21:59:00.013Z

Mince pies are everywhere in England during the holiday season, and they are practically's D's favorite thing, so I decided to try my hand at baking them in the kitchen. To save some money and time, I bought ready-roll shortbread/shortcrust pastry from the refrigerator section in the supermarket, and 2 jars of Sainsbury's "Luxury" mincemeat.

Although the term 'mincemeat pies' did actually include beef during Victorian times, nowadays they are almost always made without any meat and contain only suet (which is a type of vegetable fat that has a low melting point) as a substitute. The mincemeat also usually contains dried raisins, sultanas, dates, and candied fruit peel, often marinated or 'matured' in brandy to give it richness. If you are not in England, you can find recipes for making home-made mincemeat on the internet and start from scratch, or give jars of mincemeat as holiday gifts.

1. Preheat the oven to 350F/180C. Roll out the pastry on a well-floured surface to about 3mm (1/8") thickness. Using a 3" round pastry cutter, cut 12 rounds out of the rolled pastry and place one round in each hole of a muffin or bun tin sprayed with oil or lightly buttered. You can use either a 'bun tin', or a regular muffin/cupcake tin like I did, in which case, the pastry rounds won't reach the top of the tin.

2. Next, scoop about 1 heaping teaspoon of mincemeat into each pastry cup.

3. Roll out the remaining dough again and cut out 12 stars using a 3-inch star-shaped cutter, or if not available, cut a 2nd disk for the top using a slightly smaller round cutter and use a fork to poke a set of vents in the top of each pie.

3. Bake at for about 20 minutes, or until pies are golden brown.

Leave pies in tin for 2-3 minutes after baking, then turn

out onto a cooling rack and let cool completely.

Dust pie tops with powdered sugar (icing sugar) and serve.

Merry Christmas!!!

Ice Cream Pumpkin Pie

2009-12-16T21:40:00.001Z

I had 1/2 a can of Libby's canned Pumpkin Puree leftover from Thanksgiving in the fridge, so I decided to make another version of Pumpkin Pie that I found in The Junior League Centennial Cookbook. This recipe was originally published in Epicure, and was submitted by the Orange County, CA Junior League. I used the same gingersnap cookie (ginger biscuit) crust that I used for my Pumpkin Chiffon Pie instead of the store-bought shortbread pie crust called for in the recipe, so the substitution is noted below. It's yummy!--just like a second taste of Thanksgiving!

1 (9-inch) pie crust (or prepared gingersnap crust--see my Thanksgiving Treats post from Nov.)

1 pint (475ml) vanilla ice cream

1 cup heavy cream

1/2 tsp vanilla extract

1 cup canned pumpkin puree

3/4 cup sugar

1/4 tsp ground or grated nutmeg

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp salt

1. Bake and cool pie crust per directions (or per my post if using gingersnaps).

2. Soften and spread the ice cream on the bottom of the pie crust. Place in the freezer for 15 minutes. Meanwhile, mix the pumpkin with the sugar, spices and salt; stir until thoroughly blended.

3. Whip the cream until it forms soft peaks; add the vanilla. Fold into the pumpkin mix.

4. Pour the filling over the layer of ice cream and smooth the top. Place in the freezer for at least 6 hours or overnight. Cut into wedges 10-15 minutes before serving. Serves 6-8.

Scrambled Eggs w/ Pancetta, Asparagus & Orzo

2009-12-14T14:09:00.010Z

For the pasta lover--you can even have pasta for breakfast! This is a great way to use up the remains of a bag of orzo (which I've been using a lot of lately!). I'm not usually a huge fan of asparagus as part of a breakfast dish, but I figured no vegetable could possibly taste bad after being stir-fried with pancetta & onions, and this was delicious. This recipe came from Giada de Laurentiis' Everyday Pasta, but I substituted baby bocconcini mozzarella instead of smoked mozzarella (which is expensive and not as easy to find here in England). It was fast & easy to make and made a delicious Sunday brunch with some fresh toasted Italian or sourdough bread.

Breakfast Pasta Scramble (serves 4--easily halved for 2 persons)

1/2 cup orzo (rice shaped pasta)

10 large eggs

1/2 tsp salt

1/4 tsp freshly ground pepper

2 oz./100g smoked or plain mozzarella, torn or cut into 1/2-inch cubes

2 Tbsp thinly sliced fresh basil

1 Tbsp unsalted butter

4 oz./125g pancetta or bacon, coarsely chopped

1/2 cup chopped onion

8 thin asparagus stalks, trimmed, cut crosswise into 1/2 inch pieces

Directions:

1. Bring a large saucepan of salted water to a boil. Add orzo and cook until al dente, stirring occasionally, about 5 minutes, and drain.

2. Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil, set aside.

3. Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and browned, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus & saute for until crisp-tender, about 2 minutes. Add the orzo to eggs and stir to coat. Add the egg mixture to pan. Using a rubber spatula, stir the mixture until the eggs are softly set, about 3-4 minutes. Serve warm.

Toad in a Hole

2009-12-13T20:05:00.007Z

I was planning on using a recipe for Toad in A Hole that I saw in a Gordon Ramsey cookbook, but it turned out that my maternal grandmother, Helen, had her own recipe that she's used before, so I opted to try hers out instead. I added a few sprigs of chopped, fresh rosemary to the batter in my grandmother's recipe to give the dough some extra flavor, and it was great! We ate it with some simple steamed veggies for dinner tonight (carrots, corn & peas or broccoli work best).

Toad in A Hole (serves 4) - total cooking time (includes prep): 1 hour

1 lb/400-500 grams Vienna sausages or Cumberland sausages (6-8 sausages)

1 Tbsp oil

1 cup flour (don't pack down)

1/4 tsp salt

1 cup milk

2 eggs

small sprig of rosemary

Sift flour and salt together in a bowl and add in milk. Beat 2 eggs until frothy and mix into batter. Stir in rosemary. Let batter stand for 30 minutes. Fry the sausages for 5 minutes in the oil. Remove sausages from pan and place in a 9" x 12" baking dish. Preheat oven to 400F/200C. Pour batter over sausages and bake for 20 minutes. Reduce heat to 350F/180C and bake an additional 10-15 minutes longer or until batter is puffy and browned. Serve at once--the sausages will be nestled in holes in the puff pastry.

Mom's Hearty Minestrone Soup

2009-12-10T10:19:00.002Z

My mom used to make this hearty soup every Halloween and we kids weren't allowed to go out trick-or-treating until we'd finished a big, warm bowlful of it. Depending on how much stock you add, it can be really thick (almost like a stew) or thinned out. Great with garlic bread!

Ingredients: (makes 8-10 servings)

3 Tbsp (40g) butter

1 cup chopped celery

1 cup peeled, diced potato

1 small jar spaghetti bolognese sauce (vegetarian)

1 can pinto or kidney beans

1/2 lb. (250g) dry spaghetti, broken into thirds

1 chopped white onion

1 cup chopped carrots

4 cans (1500ml) beef broth/stock

1 lb. (500g) ground (mince) turkey or beef

1/2 head shredded cabbage

Directions:

1. Melt butter in a large soup pot, add celery, carrots and onions. Cook until tender but not brown.

2. Cook meat in a separate pan until browned and drain (if desired).

3. Add meat, potatoes, bolognese sauce, and broth to vegetable pot. Bring to a boil, reduce heat, cover and simmer for 10 minutes.

4. Add dry spaghetti, undrained beans, and cabbage. Cook covered for 20-25 minutes. Season with salt and pepper and serve. Flavors get even better the next day.

Creamy Orzo with Peas & Tomatoes

2009-12-09T16:01:00.006Z

I pulled this from Giada de Laurentiis' Everyday Pasta cookbook, and it made an easy weeknight dinner served with some grilled salmon a few weeks ago. If you 1/2 the recipe, it still easily serves 4 (remember to 1/2 the cooking times as needed).

Creamy Orzo (serves 6-8)

1 lb (500g) orzo pasta (available at ASDA or Whole Foods)

2 Tbsp olive oil

1 large shallot, finely chopped

1 garlic clove, minced

1 (14.5 oz./400g) can diced tomatoes, drained

1 1/4 cups heavy cream (double cream)

1 cup frozen peas, thawed

3/4 cup fresh grated Parmesan cheese

Salt and freshly ground pepper

1. Boil a large pot of salted water. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of pasta water.

2. Meanwhile, heat the oil in a large, heavy frying pan over medium heat. Add the shallot and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough of the reserved pasta water to create a creamy consistency. Season with salt and pepper and serve.

Quick Italian-Style Chopped Salad

2009-12-07T12:37:00.008Z

This recipe started out as 'Quick Chickpea Salad' from Easy Summer Food, but I wanted it to be more substantial, so I added chopped salami and baby bocconcini (mini mozzarella balls) from Trader Joe's to the salad, and it was great. You could also add any of the following: partially sundried (sun-blush) tomatoes, olives, prosciutto, cooked chorizo, tuna, other vegetables, lettuces or herbs. You can also partially prepare the salad ahead of time by combining just the dressing and the chickpeas, allowing the chickpeas to absorb some of the dressing flavors, and adding the fresh ingredients just before serving.

Ingredients (serves 4)

2 cups canned chickpeas, rinsed & drained

4 marinated artichoke hearts, quartered

8oz./250g very ripe cherry tomatoes, halved

8 scallions (spring onions), sliced diagonally into 1/2" pieces

a handful of fresh basil leaves, torn

a small bunch of fresh chives, snipped

leaves from 4 springs of flat-leaf parsley, chopped

2 oz. (55g) fresh shaved Parmesan cheese

1 Tbsp black pepper, cracked with a mortar & pestle

hard italian salami, chopped

mini mozzarella balls, or mozzarella cut into bite size pieces

Dressing

1/3 cup extra virgin olive oil

1 Tbsp freshly squeezed lemon juice

1 tsp Dijon mustard

1 small garlic clove, crushed

sea salt & fresh ground pepper

1. Put the dressing ingredients in a bowl and beat with a fork. Add the chickpeas, artichoke hearts and salami (if using), and toss in the dressing. Cover & chill for up to 4 hours.

2. When ready to serve, add the cherry tomatoes, mozzarella, scallions, basil, chives and parsley. Stir gently, sprinkle with shaved Parmesan, salt and pepper, then serve.

Orzo Tomato Salad with Lemon and Herb Dressing

2009-12-04T17:18:00.009Z

We're going out to dinner tonight, but this is a recipe that I've made a few times (usually in the warmer months) and it's delicious. It's also from the Easy Summer Food cookbook. Note: Orzo is a rice-shaped pasta available at most large supermarkets in California, but I've a little trouble getting it here. I found it locally through ASDA's online market site, and also saw it at Whole Foods in London.

Ingredients:

2 c. cherry tomatoes, halved

1/4 c. extra virgin olive oil

8oz (250g) orzo or other tiny soup pasta

6 scallions/spring onions, finely chopped

1/4 c. coarsely chopped mixed fresh herbs (I used basil, dill & parsley)

grated zest and juice of 2 unwaxed lemons

sea salt and fresh ground black pepper

4 wooden skewers, soaked in cold water for 30 minutes

Directions: Thread the tomatoes onto the soaked wooden skewers with all the cut halves facing the same way. Sprinkle over a little olive oil and season with salt and pepper. Broil under a preheated hot broiler for 1 to 2 minutes on each side until lightly charred and softened.

Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook for about 9 minutes or until al dente. Drain well and transfer to a large bowl. Heat 2 tablespoons of the olive oil in a skillet, add the onions, herbs, lemon zest and stir-fry for 30 seconds. Add the mixture to the orzo, then add the tomatoes, lemon juice, remaining olive oil, salt and pepper. Toss well and let cool before serving.

Note: This dish is best eaten fresh, but keeps well. If you refrigerate this dish, bring it back to room temp before serving; you may also need to add a dash of olive oil to bring the right moisture level back.

Chocolate Chip Croissant Bread Pudding with Bourbon Ice Cream Sauce

2009-12-03T14:46:00.008Z

I'm not sure where this recipe came from, but the author is Michael Chiarello, and it has been a big hit both times I served it, so I thought I would pass it along.

Serves 12

Ingredients:

1 stick/115g butter

1 cup sugar

1 1/2 tsp ground cinnamon

5 large eggs, lightly beaten

2 1/2 cups whole milk

8-12 small croissants, or six large

1/2 cup raisins

3/4 cup bittersweet or milk chocolate chips

For sauce:

1/2 pint/500ml vanilla ice cream

1 fl. oz. (~2 T) bourbon

Preheat oven to 350F/180C. Combine butter and sugar (using a mixer if available) and beat until well blended. Add cinnamon and vanilla, and combine till blended. Add in eggs one at a time mixing continuously. Add milk and combine well.

Lightly butter a 9" x 13" baking dish (glass is best). Break up the croissants into 1" pieces and layer the pan. Scatter raisins and chocolate chips over the top and gently mix to incorporate (bread should reach almost to the top of dish). Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissant pieces down during this time to ensure even coverage by the egg mixture. Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool.

For sauce: Remove ice cream from freezer 1 day before serving and refrigerate. Mix through bourbon with ice cream and drizzle generously over the top and pool around the plate.

Mediterranean Vegetable Pitas with Spicy Squash Dip

2009-12-03T14:15:00.012Z

I made this Spicy Squash Dip with some leftover chickpeas (garbanzo beans) about 3 weeks ago and it kept really well in the fridge, so I decided to make some Mediterranean pita bread sandwiches with the remaining dip. The dip is great served warm on pita breads or flat-breads alone for an appetizer, but it really added a special flavor to the sandwiches.

Mediterranean Vegetable Pitas

Ingredients:

whole wheat pita breads

Spicy Squash Dip (see recipe below)

extra virgin olive oil

red wine vinegar

1/4 c. chopped fresh Italian flat-leaf parsley

Equal amounts: cherry tomatoes (quartered), cucumber (thinly sliced and quartered), and red onion (thinly sliced and quartered)

feta cheese (low-fat OK)

In a bowl or small container, combine the tomatoes, cucumber, red onion, and flat-leaf parsley with a little olive oil and vinegar, then crumble some feta cheese into the mix, and season with salt and fresh ground pepper. The mixture is to taste, so add more cheese, oil, vinegar or seasonings as desired. The mixture is even better if left to chill overnight in the fridge before serving, as the veggies will marinate in the dressing.

To assemble the sandwiches, toast pita bread in the toaster oven until warmed and slightly browned. Cut an opening along 1/2 of the pita edge (not on the flat face). Heat 3-4 tablespoons of Spicy Squash Dip per pita in the microwave for 30-45 seconds, or until warm. Spoon dip into each pita bread opening and spread over bottom half of pita. Spoon in chilled vegetable & feta mixture until pita feels almost full, and enjoy warm!

The dip recipe came from The Martha Stewart Living Cookbook: The Original Classics.

Spicy Squash Dip

1 15 oz. (425g) can pumpkin puree

1 15 oz (425g) can chickpeas, drained and rinsed

1 tsp whole cumin seeds, toasted

1 tsp whole mustard seeds, toasted

1 tsp whole coriander seeds, toasted

2 Tbsp extra virgin olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 Tbsp fresh lemon juice

1 tsp fresh thyme leaves

To toast seeds, place them in a heavy skillet over medium high heat and shake pan back and forth until seeds are aromatic and start to take on color. Transfer toasted seeds to a spice grinder or mortar and grind into a fine powder. Set aside.

Combine the pumpkin, the mixed ground spices, olive oil, chickpeas, salt, pepper, lemon juice and thyme leaves in a food processor. Process until smooth, about 30 seconds. Serve immediately, or let cool and refrigerate.

Leftover Turkey & Mash 'Cottage Pie'

2009-12-03T12:16:00.014Z

If any of you in the U.S. have leftover turkey and mashed potatoes from Thanksgiving, like I do, then this is the perfect recipe! I got inspiration from this recipe on CD Kitchen, but modified it a bit, and made it today in about 15 minutes + baking time. My version is below:

Turkey & Mash 'Cottage Pie' (Serve's 4-6)

Ingredients:

1/4 c. butter or margarine

1/4 c. plain flour

1 pouch dry Lipton Onion Soup Mix

3 cups water

1 pouch dry Turkey Gravy w/parsley & sage

2 cups cooked turkey or chicken, cut up into bite sized pieces

1 (10oz) package fresh or frozen chopped mixed vegetables (ideally onion, celery, and carrots)

3/4 c. frozen peas

Any loose leftover stuffing or glazed pearl onions

2-3 c. mashed potatoes

Directions: Preheat oven to 350F/180C. In a large saucepan over med.-high heat., melt the butter, then add the flour and stir constantly for 5 minutes or until golden brown. Mix onion soup mix, gravy mix and water thoroughly in a large bowl and add to flour mixture in pan. Stir until thickened. Mix in vegetables, turkey, peas, stuffing and onions (if using) and heat through.

Pour mixture into a lightly greased casserole dish (8 x 8 x 2 worked for me) and spread mashed potatoes evenly across the top. You can spray a little olive oil over the potatoes or drizzle a little melted butter if you like, then bake the dish for 30 minutes, or until bubbling. You can also crank up the heat and broil the potatoes for the last few minutes to give them a golden brown crust.

Easy Pad Thai with Chicken, Shrimp or Tofu

2009-12-02T10:52:00.016Z

There are many ways to make Pad Thai, but I like the taste of the Thai Kitchen brand of Pad Thai Noodle Sauce, so I buy that and roughly follow their recipe, which saves me from having to get the right mix of spice and flavorings (Note: Take care if you have nut allergies, as the sauce may contain traces of peanuts, nuts and sesame seeds). We made this last night for dinner and I added extra fish sauce, which ended up making it a little too salty for my taste, so I wouldn't do that again next time.

You can use chicken, shrimp/prawns, tofu or any combination of the three, as long as you have the right weight. I used about 1/2 chicken and 1/2 cooked jumbo prawns, as that's what I had on hand. You could even try it with veggies I suppose (maybe green & red peppers or thai eggplant)! The jar says this makes 4 servings, but if this is all you are eating, it really only serves 2 -3 hungry adults. You could probably make it stretch to serve 4 if you serve some soup with it.

Ingredients:

1 jar Thai Kitchen Pad Thai Noodle Sauce, 340g/10-12 oz. (3 pepper rating--it's spicy)

2 large eggs, beaten

400g/13 oz. cooked prawns/shrimp, or raw, diced chicken breasts, or uncooked, cubed tofu

4 -6 scallions/spring onions, chopped

100-200g bean sprouts

250g (1/2 lb.) cooked rice noodles (cook ahead if cooked noodles aren't available)

1/3 c. crushed/chopped peanuts

Small bunch cilantro/coriander, roughly chopped

1 lime, cut into 8 slices

Instructions:

In a large frying pan, stir fry diced chicken with 1 Tbsp oil, add eggs before chicken is fully cooked and continue frying until eggs are fully cooked. Add about 1/2 jar of Pad Thai sauce, green onions, bean sprouts and cooked noodles, and heat through. If using cooked shrimp/prawns, add them to the pan about 1-2 minutes before serving, so they just heat through and don't overcook. Note: if using uncooked shrimp, omit oil and add shrimp to the pan with eggs, and cook until pink before adding noodles. If using tofu, grill or pan-fry ahead in a separate pan and add to dish with noodles and sauce.

You can add the chopped peanuts and cilantro/coriander to the noodles and mix them through before serving, or serve them on the side and let others add them to their own taste. Serve hot in bowls garnished with lime wedges (squeeze juice over noodles before eating). Enjoy!

Monday Night Pesto Pasta Carbonara

2009-12-02T10:24:00.013Z

On Monday night I didn't have anything planned to eat, but we needed a break from Thanksgiving leftovers and I had a bunch of random leftover bits in the fridge taking up space, so I decided to get creative....what resulted was a sort of Pesto Pasta Carbonara. It was great!

Here's what I used (made about 3 large servings):

Remains of a jar of store-bought pesto, 1/4 c. to 1/3 c.

Remains of a tub of mascarpone cheese, about 1/2 c.

Remains of a jug of milk, about 1 cup

1/2 lb (250 g) Messicani pasta spirals from M&S (any small curly or shell shaped pasta will do)

1/2 pot of Sunblush sundried tomatoes in oil, about 1/2 c. (120g), drained and chopped up

Remains of a bag of frozen peas, about 1 cup

1/2 pot of Sainsbury's cubed pancetta, or 50 grams (sliced, chopped pancetta would also work)

Fresh grated parmesan cheese, about 1/4 c., or to taste

First, cook the pasta until al dente in a pot of salted, boiling water according to package instructions. Drain and set aside. In a small frying pan, heat a spoonful of oil over medium high heat and cook the pancetta cubes until crispy. Drain oil from pan and set pancetta aside on a paper towel to drain.

In a large saucepan, combine the milk, pesto sauce and mascarpone cheese over medium-low heat (taking care that the milk doesn't get too hot and boil or burn), until the mascarpone is mostly melted and combined with the milk. The sauce should be creamy. Add the frozen peas and sundried tomatoes and cook over medium heat, stirring, until peas are cooked through, about 4 minutes. Add cooked pancetta and Parmesan cheese to sauce and stir to combine. Add drained pasta to sauce mix and stir to coat. Serve hot with extra Parmesan cheese topping, if desired, and a green salad.

Lamb Kabobs with Warm Chickpea Salad

2009-11-30T17:43:00.008Z

I made this one a few months ago, but am thinking about trying it again as it would be good during this cold weather. This recipe came from one of my cookbooks, Easy Summer Food:

Lamb kabobs with warm chickpea salad (serves 4)

1 1/2 lb. (750g) lamb tenderloin

1 recipe Minted Yogurt Marinade (see below)

Warm chickpea salad

1 c. dried chickpeas (garbanzo beans), soaked overnight in cold water, drained and rinsed

1 bay leaf

1/2 onion

1/3 c. extra virgin olive oil, plus extra to serve

1 garlic clove, finely chopped

freshly squeezed juice of 1/2 lemon

handful fresh flat-leaf Italian parsley

a pinch of paprika

sea salt and freshly ground black pepper

4 metal skewers

Using a sharp knife, cut the lamb into bite-size pieces and put into a shallow dish. Add the marinade and stir well to coat the lamb. Let marinate in the refrigerator for 2 to 4 hours. Thread onto the skewers.

Prepare the chickpea salad about 1 hour before cooking the lamb. Put the soaked chickpeas, bay leaf and onion in a heavy saucepan and cover with cold water. Bring to a boil and simmer for 45 minutes or until the chickpeas are tender, skimming off the foam from time to time.

Drain the chickpeas and transfer to a bowl. Remove and discard the onion and bay leaf. Mash coarsely with a fork. Stir in the olive oil, garlic, lemon juice, parsley, paprika, and salt and pepper to taste.

Meanwhile, preheat the grill, then cook the kabobs over hot coals (or a hot grill) for 6 to 8 minutes, turning halfway through, until tender. Serve the kabobs on a bed of chickpea salad, sprinkled with a little extra olive oil. Excellent served with warm pita or flatbreads.

Minted Yogurt

2 tsp coriander seeds

1 tsp cumin seeds

1 cup plain yogurt

2 Tbsp heavy cream (double cream in UK)

freshly squeezed juice of 1/2 lemon

1 Tbsp e.v.o.o. (extra virgin olive oil)

2 garlic cloves, crushed

1 tsp grated fresh ginger

1/2 tsp sea salt

2 Tbsp chopped fresh mint leaves

1/4 tsp ground chili flakes

Toast the coriander and cumin seeds in a dry skillet over medium heat until golden and aromatic, then let cool. Transfer to a spice grinder or mortar bowl (or clean coffee grinder) and crush to a coarse powder. Put the spices in a bowl, add all remaining ingredients and mix well. Set aside to steep until ready to use.

Crab Mold with Chili Sauce

2009-11-30T14:19:00.006Z

Our family has been making this dish for Thanksgiving since I was a child, but I have never seen it served anywhere else. I believe the recipe originally came from my paternal grandmother. We traditionally served it as a side dish along with all the turkey trimmings, but now we usually have it as an appetizer before the main meal, served with crackers. Tip: Leftover chili sauce is also great on an iceberg salad with green onions, hardboiled egg and a white vinaigrette dressing. Note: Requires overnight refrigeration so make ahead!

Chilled Crab Mold with Chili Sauce

1/2 lb. (250g) white crab, chopped

6oz (185g) cream cheese

1 c. mayonnaise

1 c. celery chopped fine

1 T. gelatin (gelatine)

1 can cream of mushroom soup, warmed

Salt to taste

Sauce: Mix Heinz chili sauce*, mayonnaise and horseradish to your taste. Sauce should be deep pink and tangy. *In UK, you can try to substitute Hot Tomato Ketchup or regular Ketchup with a small spoonful of Easy Chili. Heinz Chili Sauce is available at Partridge's in London.

Instructions: Dissolve gelatin in 3 Tbsp cold water. Add to warm soup. Beat cream cheese and mayo together and combine with soup mix. Fold in crab and celery. Pour into a mold (or small glass bowl) sprayed with Pam or other butter spray. Refrigerate overnight. When ready to serve, submerge mold in warm water for 1-2 minutes to loosed, being careful not to let the water seep into the crab, then turn out onto a serving platter. Serve chilled with chili sauce and crackers.

Strawberry Streusel Muffins

2009-11-30T12:54:00.001Z

This recipe came to me from my grandmother, Helen, who runs the Highland Inn on San Juan Island in Washington State. They were a big hit with D!

Strawberry Streusel Muffins

Makes 12 muffins

Ingredients:

1 1/2 c. plain flour

2 tsp baking powder

1/4 tsp salt

1/2 c. sugar

1 large egg, beaten

1/2 c. milk

1/2 c. butter, melted

1 1/4 tsp almond extract

1 c. sliced fresh strawberries

Streusel topping:

1/2 c. sugar

1/2 c. finely chopped pecans

1/4 c. flour

2 T (30g) melted butter

1/8 tsp almond extract

Instructions: Preheat oven to 350F/180C. Combine first four ingredients in a large bowl, make a well in the center of the mixture. Combine egg, milk, butter and almond extract; add to dry ingredients, stirring until moistened. Fold in strawberries.

Combine streusel topping ingredients in a small bowl; stir well. Spoon batter into paper lined or greased muffin pans, filling 3/4 full. Sprinkle streusel topping evenly over batter. Bake for 20-25 minutes.

Thanksgiving Treats! - Pumpkin Chiffon Pie & Cranberry Rasberry Relish

2009-11-29T14:24:00.001Z

I made a full Thanksgiving dinner for 6 English friends on Friday night (turkey, stuffing, mashed potatoes, gravy, cranberry sauce, glazed onions, honey cooked carrots, salad and croissants), but the dessert was everyone's favorite. This recipe for Pumpkin Chiffon Pie comes from my mom:

Pumpkin Chiffon Pie

3 eggs (yolks and whites separated)

1/2 c. white sugar

3/4 c. brown sugar

1 1/4c. canned pumpkin (or pumpkin puree)

1/2 c. warm semi-skim milk

2 t. cinnamon

1/2 t. each salt, ground ginger, nutmeg and all-spice (mixed spice in UK)

1 T gelatin powder

1/4 c. water

Pie Crust

30 gingersnap cookies (20 ginger biscuits in UK)

4 T. melted butter (about 60g)

4 T. white sugar

Crust : Preheat oven to 350F/180C. Mix gingersnaps in food processor. Pour into pie pan and add sugar and butter. Mix together and press into pie pan. Bake for 6 minutes and cool.

Filling: Beat egg yolks with white sugar in top of a double boiler. Add pumpkin, milk, and seasonings. Cook until thick, stirring constantly. Add gelatin, which has been soaked for 5 min in 3 T of warm water, and stir until gelatin is dissolved into mixture. Cool mixture in refrigerator until pie filling begins to thicken. Add brown sugar and stir to mix. Beat egg whites until stiff peaks form and fold into pumpkin mix. Pour into cooled pie shell and chill 4 hours or overnight for best results. Serve with whipped cream.

This cranberry relish is a sweet and refreshing addition to any roast meal, and also makes a great fruit filling for trifles!

Cranberry Raspberry Relish

16 oz./500g fresh cranberries, finely chopped in food processor

2 green apples, peeled, cored & finely diced in food processor

10 oz./310g frozen raspberries, thawed and drained

1 c. sugar

1/2 c. orange marmalade

1 tsp. lemon juice, or to taste

Mix all ingredients in a large bowl and refrigerate up to 1 month. Serves 12.

Homemade Chili Con Carne

2009-11-23T21:19:00.001Z

Tonight's dinner was fish & chips from the Fairfax Fish Shop in Kings's Norton, but while D was out I made Chili Con Carne to have for dinner tomorrow night--it taste's great! I got the recipe from the BBC Food website: http://www.bbc.co.uk/food/recipes/database/chilliconcarne_67875.shtml

Chilli con carne

Ingredients
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg/2¼lb lean minced beef
250ml/9fl oz red wine
2 x 400g cans chopped tomatoes
3 tbsp tomato purée
2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 stick cinnamon
good shake of Worcestershire sauce
1 beef stock cube
salt and freshly ground black pepper
2 x 400g can red kidney beans, rinsed and drained
1 large bunch coriander leaves, roughly chopped
wedges of lime, to serve
Method
1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
2. Pour in the red wine and boil for 2-3 minutes.
3. Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
4. Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice (or in a baked potato), sour cream and a big green salad.

Tips:
The chilli is much tastier a day or two after it's cooked because the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags, then reheated by boiling from frozen in a saucepan of water for about 15-20 minutes until steaming hot.