I don't normally cook pork, but Kevin really likes it so I picked it up at the farm. I didn't really know what to do with it, so I checked out Missy's recipe blog to see if she had any good ideas and came across a pork and eggplant stir fry. I had eggplant in the fridge (1st happy accident), so I was set. Missy's original recipe can be found here, but I made some adjustments according to my pantry. Thank you Missy for the great idea!
Pork and Eggplant Not-Really-Stir-Fry
2 tblsp peanut oil
2 pork chops cut into cubes
1 red onion sliced
4 cloves garlic chopped
1 red bell pepper sliced
1 eggplant sliced (shoestring)
1/4 cup soy sauce
1 tblsp oyster sauce
1 tblsp hot pepper and garlic sauce
1 cup chicken broth
1 tblsp corn starch
1 cup edamame (in the shell, 1/2 cup if not in shell)
10 leaves basil
brown rice
Heat oil in large stir fry pan until shimmering. Add cubed pork chops and sprinkle with salt and pepper. Stir and cook until browned. Remove from pan and return pan to heat. You can add a little more oil if you need it. Add onion, garlic, and bell pepper. Stir and cook for a minute. Add eggplant. Mix soy sauce, oyster sauce, hot pepper and garlic sauce, and 3/4 cup chicken broth in a dish and add to pan. Mix corn starch and remaining 1/4 cup chicken broth in a dish and add to pan. Return pork to pan and bring sauce to a simmer. Look at sauce and determine you've made too much sauce and realize that you forgot to make rice to sop it all up. Turn around and notice that your frozen edamame are still sitting on the counter. Add edamame to the pan and rejoice in this happy accident that gave you five minutes in which to make instant brown rice, which coincidentally takes five minutes! Quickly make brown rice. Chiffonade basil and throw it in the pan at the last moment. Serve the not-quite-stir-fry over rice.
Notes for future: cut eggplant into cubes instead of shoestrings, add in extra veggies.
Sunday, September 27, 2009
Thursday, September 24, 2009
Mom's Chicken Casserole
Kevin was actually the cook on this one. He made it for friends who just had a baby and then came home and made it for us. This is actually something that I remember my mom making often when I was little. I loved it and asked her to make it for me a few years ago and discovered how easy it is to make! As a parent, I love how easy and inexpensive it is. Plus, Natty loved it!
Mom's Chicken Casserole
4 boneless skinless chicken breasts
1 can cream of mushroom soup
1 cup brown rice
1 envelope onion soup mix
Spray baking dish with Pam. Preheat oven to 375. Sprinkle rice in dish. Add water to soup to make two cups liquid. Stir soup into rice. Lay chicken over rice. Sprinkle with one envelope onion soup mix. Cover and bake about 1 hour (or until chicken reaches internal temperature of 170).
Mom's Chicken Casserole
4 boneless skinless chicken breasts
1 can cream of mushroom soup
1 cup brown rice
1 envelope onion soup mix
Spray baking dish with Pam. Preheat oven to 375. Sprinkle rice in dish. Add water to soup to make two cups liquid. Stir soup into rice. Lay chicken over rice. Sprinkle with one envelope onion soup mix. Cover and bake about 1 hour (or until chicken reaches internal temperature of 170).
Saturday, September 19, 2009
Maryland Crab Soup
There were a whole bunch of crabs left over from dinner at my parents the other night, so I brought them home and spent an hour picking crabs and trying not to eat them. I had already decided that I would make soup, so I kept the backfin meat separate because I think it's too good for soup. I've seen plenty of recipes that would disagree with this, so hey, to each his own. I guess it depends on how much cash you want to drop on your crabmeat. Since I was actually picking the crabs and not buying packaged crabmeat, I also kept some of the crab legs since there was really no meat coming out of the cold crabs and I tend to like seeing crab parts in my crab soup. It also gives some extra flavor to the soup from the delicious seasonings.
Maryland Crab Soup
2 tblsp olive oil
1 medium onion, diced
28 oz can diced tomato
3 cups water
8 oz frozen corn
8 oz frozen okra
8 oz frozen cut green beans
4 medium red potatoes, diced
1 lb crabmeat (plus any crab pieces you might have)
Old Bay seasoning
salt & pepper
Heat olive oil over medium heat in large pot. Add onion and sweat until tender. Add tomatoes and a pinch of salt and pepper. Add water, corn, okra, green beans, potatoes, crabmeat, and crab pieces. Add 2 tblsp Old Bay and bring to boil. Reduce to simmer and cook for at least 30 minutes. Taste and season to your taste. Be sure to allow the soup to cook for a few minutes and taste again after seasoning.
Note: Although I knew I was going to make this soup, I failed to be sure I had carrots or potatoes before I started. If I had carrots, I would have sliced 2-3 carrots and added them before the onion. I happened to have a few potatoes in the pantry, but it's ended up not being very much compared to the size of the pot of soup I made. If you have large potatoes, 4 might do, but if you really like potato in your crab soup, 4 mediums might not make you happy.
Maryland Crab Soup
2 tblsp olive oil
1 medium onion, diced
28 oz can diced tomato
3 cups water
8 oz frozen corn
8 oz frozen okra
8 oz frozen cut green beans
4 medium red potatoes, diced
1 lb crabmeat (plus any crab pieces you might have)
Old Bay seasoning
salt & pepper
Heat olive oil over medium heat in large pot. Add onion and sweat until tender. Add tomatoes and a pinch of salt and pepper. Add water, corn, okra, green beans, potatoes, crabmeat, and crab pieces. Add 2 tblsp Old Bay and bring to boil. Reduce to simmer and cook for at least 30 minutes. Taste and season to your taste. Be sure to allow the soup to cook for a few minutes and taste again after seasoning.
Note: Although I knew I was going to make this soup, I failed to be sure I had carrots or potatoes before I started. If I had carrots, I would have sliced 2-3 carrots and added them before the onion. I happened to have a few potatoes in the pantry, but it's ended up not being very much compared to the size of the pot of soup I made. If you have large potatoes, 4 might do, but if you really like potato in your crab soup, 4 mediums might not make you happy.
Monday, September 14, 2009
Mint Chocolate Brownie Ice Cream
I really fought this ice cream. Twice it went into the canister and wouldn't freeze. After a little nervous breakdown, Kevin convinced me to start totally over (thaw the canister and then refreeze) and see what happened. Thankfully, the third time was the charm and I finally made ice cream! This is for a 1 quart machine.
Mint Chocolate Brownie Ice Cream
1 1/3 cup whole milk
1/3 cup half and half
1/3 cup heavy cream
1/3 cup sugar
1/2 tsp peppermint extract
1 1/2 leftover brownie (or 2 if you're able to keep yourself from eating the other half)
Heat whole milk, half and half, heavy cream, and sugar over low heat until sugar melts. Refrigerate mixture for at least two hours, but preferably overnight. Add peppermint extract to mixture and mix with wire whisk. Prepare according to your machine's instructions. Crumble brownie mixture* into machine once the mixture is soft serve consistency and finish mixing to your preferred consistency. Freeze, serve, and enjoy.
* Next time I will wait until I remove the ice cream from the maker and fold in the brownie pieces so that the brownie stays in larger chunks.
Mint Chocolate Brownie Ice Cream
1 1/3 cup whole milk
1/3 cup half and half
1/3 cup heavy cream
1/3 cup sugar
1/2 tsp peppermint extract
1 1/2 leftover brownie (or 2 if you're able to keep yourself from eating the other half)
Heat whole milk, half and half, heavy cream, and sugar over low heat until sugar melts. Refrigerate mixture for at least two hours, but preferably overnight. Add peppermint extract to mixture and mix with wire whisk. Prepare according to your machine's instructions. Crumble brownie mixture* into machine once the mixture is soft serve consistency and finish mixing to your preferred consistency. Freeze, serve, and enjoy.
* Next time I will wait until I remove the ice cream from the maker and fold in the brownie pieces so that the brownie stays in larger chunks.
Potato Topped Tilapia
So, the plan tonight was to make fish cakes from one of the baby cookbooks I was given as a gift and have not yet used. However, a series of events involving getting home late from work, a screaming hungry baby, and a husband that was not home when expected resulted in something a little different. This serves two. It uses tilapia because my original intent was to share with Natty and mild fish is easier to get a baby to eat. If I had been making it for just me and Kevin, I would have used a fishier fish (salmon, trout, etc).
I would have served it with a salad and steamed broccoli, but I was hungry and it was getting late, so I scrapped it. Hmm.. Next time, maybe I'll put the broccoli in with the potatoes...
Oh, and if anyone can give me a tip on how to peel potatoes without either a) potatoes slipping out of your hand and into the trashcan or b) accidentally peeling my fingers in the process, go ahead and lay them on me!
Potato Topped Tilapia
2 tilapia fillets
4 medium white potatoes
3 cloves garlic
2 tblsp butter
1/4 cup milk
1 small bunch scallions (whites and 1" of greens)
1 tblsp chopped chives
1/4 cup cheddar cheese
salt and pepper
Peel and cut potatoes into 1/2" chunks. Place them in medium saucepan with three whole cloves of garlic and cover with cold, salted water. Bring to a boil and cook potatoes until they fall off the fork. Drain potatoes and return to pot. Add butter, milk, scallions, and chives and mash to desired consistency (I like lumps).
While the potatoes are cooking, sprinkle salt and pepper on tilapia and place under broiler for 10 minutes or until flaky. Place a mound of mashed potato on top of each fillet and top with cheddar cheese. Put the fish under the broiler until cheese is lightly browned.
I would have served it with a salad and steamed broccoli, but I was hungry and it was getting late, so I scrapped it. Hmm.. Next time, maybe I'll put the broccoli in with the potatoes...
Oh, and if anyone can give me a tip on how to peel potatoes without either a) potatoes slipping out of your hand and into the trashcan or b) accidentally peeling my fingers in the process, go ahead and lay them on me!
Potato Topped Tilapia
2 tilapia fillets
4 medium white potatoes
3 cloves garlic
2 tblsp butter
1/4 cup milk
1 small bunch scallions (whites and 1" of greens)
1 tblsp chopped chives
1/4 cup cheddar cheese
salt and pepper
Peel and cut potatoes into 1/2" chunks. Place them in medium saucepan with three whole cloves of garlic and cover with cold, salted water. Bring to a boil and cook potatoes until they fall off the fork. Drain potatoes and return to pot. Add butter, milk, scallions, and chives and mash to desired consistency (I like lumps).
While the potatoes are cooking, sprinkle salt and pepper on tilapia and place under broiler for 10 minutes or until flaky. Place a mound of mashed potato on top of each fillet and top with cheddar cheese. Put the fish under the broiler until cheese is lightly browned.
Sunday, September 13, 2009
Greens
I was pretty lazy with dinner tonight and opted for hot dogs, which were ridiculously delicious by the way. If you're local to Baltimore, I would highly suggest going to Springfield Farms and trying everything. Anyway, I did decide on doing some simple greens (chard in this case, but you can use any green) as a side. When I picked the greens up at the farmer's market, one of the workers overheard me telling my friend that I discard the stems and interrupted us to tell me the stems are delicious too. I have to agree - they are quite tasty!
Chard with Onion and Tomato
2 tbsp olive oil
1 bunch chard
1 small sliced onion
1 chopped tomato
salt and pepper
Heat olive oil over medium heat in deep sided skillet. Cut the stems from the chard and cut the leaves into 2 inch strips. Add stems and sliced onion to olive oil to skillet and cook for approximately 5 minutes, until stems soften. Add chard leaves and toss to coat. Add salt and pepper to taste. Cook until leaves wilt. Add chopped tomato and toss to warm tomato.
Chard with Onion and Tomato
2 tbsp olive oil
1 bunch chard
1 small sliced onion
1 chopped tomato
salt and pepper
Heat olive oil over medium heat in deep sided skillet. Cut the stems from the chard and cut the leaves into 2 inch strips. Add stems and sliced onion to olive oil to skillet and cook for approximately 5 minutes, until stems soften. Add chard leaves and toss to coat. Add salt and pepper to taste. Cook until leaves wilt. Add chopped tomato and toss to warm tomato.
Thursday, September 10, 2009
Spaghetti with Tomato Basil Sauce
Thursday night. Pasta night. Yum!
Since Kevin came home early tonight, I actually had time to make my own sauce, which has become a bit of a rarity. I took the opportunity to whittle down the basil bush.
I actually made an effort to measure things, but only after I put in almost all the spices... Just as well. You should adjust to your taste anyway.
Tomato Basil Sauce
1 small onion chopped
4 large cloves garlic chopped
1 14.5 oz can diced tomato
1 6 oz can tomato paste
6 oz water
1/8 tsp salt
1/8 tsp pepper
1/2 tsp crushed red pepper
1 tsp oregano
1/4 tsp garlic powder
1/4 tsp sugar
3 pattypan squash
2/3 cup basil
In medium saucepan, sweat onion until translucent. Add garlic and sweat for two minutes. Add diced tomato, tomato paste, water, salt, pepper, red pepper, oregano, garlic powder, and sugar. Cook over medium heat, stirring frequently.
Meanwhile, prepare pattypan squash to your taste. Normally, I would saute the squash in 2 tblsp olive oil for a few minutes, but since Natty has decided recently that he will no longer eat vegetables, I opt to steam them and then puree them in a mixer. Kevin prefers it and thinks it makes the sauce just a touch sweeter. Add squash to sauce.
Chiffonade basil and add it to the sauce at the last moment. Serve with pasta of your liking cooked according to the package directions.
Since Kevin came home early tonight, I actually had time to make my own sauce, which has become a bit of a rarity. I took the opportunity to whittle down the basil bush.
I actually made an effort to measure things, but only after I put in almost all the spices... Just as well. You should adjust to your taste anyway.
Tomato Basil Sauce
1 small onion chopped
4 large cloves garlic chopped
1 14.5 oz can diced tomato
1 6 oz can tomato paste
6 oz water
1/8 tsp salt
1/8 tsp pepper
1/2 tsp crushed red pepper
1 tsp oregano
1/4 tsp garlic powder
1/4 tsp sugar
3 pattypan squash
2/3 cup basil
In medium saucepan, sweat onion until translucent. Add garlic and sweat for two minutes. Add diced tomato, tomato paste, water, salt, pepper, red pepper, oregano, garlic powder, and sugar. Cook over medium heat, stirring frequently.
Meanwhile, prepare pattypan squash to your taste. Normally, I would saute the squash in 2 tblsp olive oil for a few minutes, but since Natty has decided recently that he will no longer eat vegetables, I opt to steam them and then puree them in a mixer. Kevin prefers it and thinks it makes the sauce just a touch sweeter. Add squash to sauce.
Chiffonade basil and add it to the sauce at the last moment. Serve with pasta of your liking cooked according to the package directions.
Tuesday, September 8, 2009
Pesto Steak and Smashed Chive Potatoes
Last night I pulled a steak out of the freezer with no plan. I also have a basil plant in my garden that has turned into something of a monster. I decided to put them together and see how it went. I got a bit lazy with the pesto because it was getting late and I had a baby and a husband to feed. And what goes better with steak than potatoes?!
(Measurements are estimates. I'm not big on measuring when I cook.)
Pesto Steak
four single serving pieces of skirt steak
1.5 cups basil
2 tbsp parmesan cheese
1/4 cup olive oil
salt and pepper
Salt and pepper steak and place on hot grill pan. Cook for four minutes on each side to medium. While the steak is cooking, put the basil, cheese, olive oil, and a pinch of salt and pepper in a blender and combine. Add olive oil as necessary to reach a paste consistency (or whatever consistency you like). Serve steak topped with a generous dollop of pesto.
Smashed Chive Potatoes
6 medium potatoes - skin on (I used a mix of red and russet)
3 tbsp butter
1/4 cup milk
1/4 cup chopped chives
salt
In a large saucepan, boil potatoes in salted water until they fall off the fork when poked. Drain and return potatoes to saucepan. Add butter, milk, and chives. Smash to desired consistency (I prefer a lot of chunks).
I served this dinner with a tomato fresh from my garden and fresh mozzerella. As a side note, I realized while we were eating that this dinner was totally local (well, I guess mostly local because of the salt, pepper, and butter).
(Measurements are estimates. I'm not big on measuring when I cook.)
Pesto Steak
four single serving pieces of skirt steak
1.5 cups basil
2 tbsp parmesan cheese
1/4 cup olive oil
salt and pepper
Salt and pepper steak and place on hot grill pan. Cook for four minutes on each side to medium. While the steak is cooking, put the basil, cheese, olive oil, and a pinch of salt and pepper in a blender and combine. Add olive oil as necessary to reach a paste consistency (or whatever consistency you like). Serve steak topped with a generous dollop of pesto.
Smashed Chive Potatoes
6 medium potatoes - skin on (I used a mix of red and russet)
3 tbsp butter
1/4 cup milk
1/4 cup chopped chives
salt
In a large saucepan, boil potatoes in salted water until they fall off the fork when poked. Drain and return potatoes to saucepan. Add butter, milk, and chives. Smash to desired consistency (I prefer a lot of chunks).
I served this dinner with a tomato fresh from my garden and fresh mozzerella. As a side note, I realized while we were eating that this dinner was totally local (well, I guess mostly local because of the salt, pepper, and butter).
First Day
So, in an effort to combat my laziness about organizing my recipes, I've decided to jump on the recipe blog bandwagon. I'm hoping this will get me typing and give Kevin and me a place to look when we're having one of our endless, "What do you want for dinner tonight?" conversations.
If you're curious what we're eating here in the Underwood household or trying to find something to do with that random steak you just pulled out of the freezer, read on!
If you're curious what we're eating here in the Underwood household or trying to find something to do with that random steak you just pulled out of the freezer, read on!
Subscribe to:
Posts (Atom)