|
Author Archives:
I bet you didn’t know we were asked to join the Brown Bag Challenge over at the Food Network? Well, we have been, and unfortunately, I have been so busy that I have not had a chance to write about it. It has been crazy over at the Chez Us household for the past month, in fact, completely non-stop. Despite the crazy, we have tried to bring healthy lunches into the office. I usually make enough dinner the night before, to turn some leftovers into lunch. It is really simple when you have a little left over roasted chicken, to whip up some chicken salad the night before and then pack it in the morning along with some crackers, cheese and fresh fruit. As well I like packing salads made of spinach, pears and a little blue cheese; light but filling. I find if there is a little protein mixed with a lot of fresh fruit or vegetables it holds us over until dinner.
One of my favorite recipes to whip up is this amazing lentil salad. Lentils are a great source of protein and are very filling, making this the perfect lunch time meal. It is full of summertime cherry tomatoes, fresh mint and tangy feta. I usually make a citrus dressing out of lemons and olive oil; but decided to change it up a bit after reading about Za’atar. Za’atar is a popular spice used through out the middle east. It is a blend of oregano, basil, thyme, sesame seeds, sumac and salt. From the research I have been doing, I have found there are different versions made with different herbs. The particular one I found had a bit of tangy taste, which I contribute to the lemony sumac. I did add a bit more sumac and I really enjoyed the lemony tang with the feta. This is a very refreshing salad that is bursting with flavors.
To make this salad a complete meal, I packed our lunch bags with some homemade hummus, lavash and fresh plums. Not only was it a filling lunch but also a healthy one. This recipe is also a crowd pleas-er for a brunch or dinner. It is perfect served along side some grilled fish or even roasted chicken.
Do you bring lunch to work? What is your favorite lunch to bring along side your business files?
Essentials of Nutrition: Brown-Bag Challenge, Break Room Not Required
The Undercover Cook: Buffalo Chicken-Stuffed Baked Potatoes
This Imperfect Plot: Week 4 (and a BBC side effect: weight loss)
Confessions of a Curious Cuisiniere: What Does Your Sandwich Say About You?
I Brown Bag: Brown-Bag Challenge, Day-by-Day
The FN Dish: Using Leftovers to Create a Brown-Bag Lunch
Carmen Fitness: Brown-Bag Challenge, Going Strong
Family Fresh Cooking: Top Ten Best Lunch-Packing Tips
Canadian Mother Musings: Caught NOT Brown-Bagging It
BoysNBerry: Sandwiches . . . and a Not-so-Great Frozen Burrito
Feeding Philosophers: Lovely Legumes
Healthy Plates: Vegetable Beef Soup
Healthy Kitschy Vegan: Peace
Ali Girl Cooks: Brown-Bag Shake-Up
All Things Splendid: Ch-Ch-Ch-Chili
City Life Eats: Day 16 and a Recap of This Week’s Lunches
Grecian Kitchen: Brown-Bag Challenge
Cooking Channel: Monkeying Around Lunch Box
Reve Noir: Brown-Bag Challenge Day 9, Repeat Again
The Garden Ephemerist: Brown Bagged
Adventures in Every Day: Brown-Bag Recap
Eating Omily: My Lunch Story
Nutritious Daily: Easy, Peasy Pasta
Chick Bike: Brown-Bag Challenge Days 15 & 16
Glory Foods: Hot or Cold Lunch, That is the Question
Recipe: Lentil Salad
- 4 cups green lentils, cooked
- 1/4 cup red onion, diced
- 1 pint cherry tomatoes, sliced in half
- mint, handful, torn into pieces
- 1/2 cup feta, crumbled
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1 teaspoon zaatar
- 1/2 teaspoon sumac
- kosher salt, to taste
Wash the lentils and remove any small pebbles that may be mixed along side them. Put the lentils into a large saucepan and cover with cold water. Bring to a gentle boil over medium heat; turn down the heat and let simmer for 25 minutes. You want the lentils to still be a bit firm, not overly soft. While the lentils are cooking, mince the red onion and let it sit in cup of cold water; this removes any bitter bite. I let the onion sit for 20 minutes; then drain out the water and wrap the onion pieces in a paper towel to remove any moisture. In a small jar add the olive oil, lemon juice, za’atar, and sumac. Shake until blended. Season with salt, to taste. Once the lentils are cooked, drain them, and then rinse with cold water to stop the cooking. Lay the lentils on a few paper towels and let them dry really well; about 30 minutes. A few minutes before your planned serving time, put the lentils in a serving bowl, add the onion, tomatoes and mint; lightly toss with the dressing and then sprinkle in the feta. Serve. Eat.
Padrons. The first time I encountered this mysterious little green pepper was at the farmer’s market. Intrigued by their high price tag, I asked the farmer to tell me more. He proceed to explain how the pepper was Spanish and was known as Pimientos de Padron. He went on to say that the peppers are normally sweet and very mild; but, that in every batch there would be a spicy one.
Ever since we eagerly await for the season to arrive and then we keep a steady supply in our house. They make a great little nibble to have on hand while cooking dinner. Just gently saute in a little olive oil, and season with some salt. Sometimes I like to sprinkle a little spicy pepper to really make things spicy. The padrons are fun to serve to dinner guests as well as kids; they have so much fun eating them, and wondering who will get the token spicy pepper.
Recently I started using the padrons in recipes as well. One of our favorites is a balsamic onion and padron pizza. The caramelized onions, slightly sweet padrons and creamy manchego are an amazing combination. Especially when grilled over a charcoal fire.
If you see these gems in your market, take advantage, not only are they delicious but they are fun to eat.
Do you have a favorite recipe using Padrons? We’d love to hear all about it.
Recipe: Padrons
*makes a noshy snack for 2 – 4 people
- handful of padrons, washed and dried
- olive oil
- maldon salt
In a large frying pan, gently heat a drizzle of olive oil over medium heat. Add the padrons and cook until the skin blisters and they slightly turn a little brown. Remove from the heat. Put into a serving dish. Sprinkle with maldon salt. Serve. Eat.
Recipe: Grilled Balsamic Onion and Padron Pizza
- pizza dough
- 1 large yellow onion, sliced very thin
- olive oil
- good quality balsamic vinegar
- handful of padrons, stems removed and thinly sliced
- 1/2 cup manchego cheese, sliced very thin, we use a vegetable peeler
- maldon salt or black sea salt
- egg – this is optional
Heat your grill according to your directions. Clean the grate of the grill, you do not want any extra food hanging out on it. Not only will this change the flavor of the pizza but it will cause the pizza to stick. You will want to keep the heat at about 400.
Heat a drizzle of olive oil in a large frying pan. Add the onions and slowly cook, over low heat, until caramelized; about 25 – 30 minutes, depending on the heat of your stove. Do not make them dark brown. Add a drizzle of balsamic, stir and cook over low heat for 10 minutes. Remove from the heat.
Roll out the pizza dough on a well floured surface. Move the rolled out door to a large baking sheet that has been sprinkled with cornmeal. Grill the dough for a couple minutes on each side, just long enough to make it slightly firm. Remove from the heat, and put back onto the baking sheet or a pizza wheel if you have one. Then put your toppings on top of the dough in this order: onions, padrons, and cheese. Slide the pizza back onto the grill. If you are adding an egg, break it onto the middle of the pizza and sprinkle with salt. Drizzle with a small amount of olive oil. Close the cover to your grill. The pizza will be ready in 12 – 15 minutes. I check every so often, as you may need to slightly move it around, so you do not burn the crust. Serve. Eat.
Labor Day is really the last weekend of summer. Kids are back in school. Vacations are over. Time to start settling in for a long winter. For most of us it is the last weekend of grilling. I know we will be getting in our fair share of charred meat and icy cold bevies this weekend.
I was thinking of sharing a new favorite cocktail with everyone this weekend; but, then I thought again, back to this recipe. I want you ALL to make this dish for the long weekend. Full of beans, salty pork, spicy Chipotle, ripe peaches and sultry rye. This baked bean recipe has depth; not over sugary or salty, just full of flavor. Don’t be afraid of the peaches in the BBQ Sauce, it is not fruity at all, it was used more as a natural sugar. Trust us, you will love it.
Have a great weekend & be safe!
Do you have a favorite Baked Bean recipe? If so, what do you consider to be the secret ingredient?
Recipe: Baked Beans
In a large stock pot cover the beans with cold water. Set aside to soak for 24 hours. After 24 hours, drain the beans. Put back into dutch oven and cover with water. Bring to a boil, reduce heat to a very low simmer. Cook until the beans are tender; about 4 – 5 hours. Drain, reserving about a cup of liquid. In the same dutch oven, add the diced salt pork and minced onion, over low heat cook until the onion is soft; about 10 minutes. Stir occasionally, to distribute the goodness. Add the BBQ sauce, stir, cover with a lid and bake in a 325 oven for 4 hours. Stir occasionally. Season with salt to taste. Serve. Eat.
If you like this recipe, check these out:
Baked Beans
Beer Baked White Beans
Tomatoes are finally an abundance in the Bay Area. Took a little longer than normal for them to make their market appearance but they are here, and we are happy. We feel very lucky to live where we do as our option for tomatoes is beyond the traditional Roma; there is a variety of heirlooms as well as pear, cherry, zebra, and the list goes on and on.
One of our favorite ways to eat tomatoes is to simply slice some multicolored heirlooms, lay them pretty on a plate, drizzle with good olive oil, a splash of thick, syrupy balsamic and a sprinkle of maldon salt; they really don’t need anything else. Or a simple dinner idea is to slice a baguette in half, spread with a thick and creamy goat cheese, top with slices of dry-farmed tomatoes, a sprinkle of black sea salt and put it under for broiler until toasty; serve with a green salad and you have a lovely dinner. A childhood favorite is to slice open a crusty piece of bread, lightly spread some good mayo over the bread, top with slices of ripe, red tomatoes, a pinch of kosher salt and top with the other slice of bread; easy lunch that takes me back to being seven years old, sitting on an outdoor step with skinned knees.
 
Lately, we have been enjoying pounds of these gorgeous vine-ripened tomatoes; they are plump, juicy and sexy being they are still attached to the vine. I love twisting them off of the stems the scent that comes off of the slightly bruised stem is very intoxicating. Try it. Instant summer memory of picking tomatoes off the vines at our neighborhood garden when I was growing up. Our favorite way of preparing them is to gently wipe them with a towel, lay them on a baking sheet, drizzle over some olive oil and sprinkle with Maldon salt. Then they roast, long and slow, until they burst at the seams, making a caramelized, rich sauce. To take the sauce to another level I had a head of garlic that has been roasted with olive oil. The roasted garlic adds an earthy depth to the sauce. During the last 20 minutes of roasting the tomatoes, I turn up the heat and had a little packet of garlic that has been drizzled with more olive oil and I let it carmelize. Once everything is roasted, I crush the tomatoes in a saucepan and mix in the sweet roasted garlic, and let it simmer for a few minutes. Tossed with hot pasta it makes a wonderfully light meal that is rich in flavors.
This tomato based sauce is very rich in flavor, you will want to make a few batches to freeze for the long winter. Summer will be brought back instantly, when the dark days of winter are wrapping their arms around you.
Recipe: Roasted Tomato Sauce
- 4 pounds tomatoes on the vine
- 1 head of garlic, top sliced off
- drizzle of olive oil
- sprinkle of maldon salt
Heat the oven to 250. Wipe the tomatoes with a towel, then lay them on a baking sheet. Drizzle with a little olive oil and sprinkle with salt. Slide into the oven and forget about for 4 hours. Check on them every so often to make sure they do not over cook. Depending on the size of your tomatoes they may take a little less or a little more time. The last 20 minutes turn up the heat to 425. Lay the head of garlic on some parchment paper, drizzle with olive oil and twist to close tightly. Put it into the oven until golden, about 15-20 minutes. Do not let it burn. Remove everything from the oven. Put the tomatoes in a saucepan and gently crush with a wooden spoon. Squeeze the soft garlic into the tomatoes and gently simmer over low heat for 15 minutes. While simmering the sauce, cook your favorite pasta according to package directions. Drain the pasta. Toss with the sauce. Serve. Eat.
** Chez Us is participating in Food Network’s Summer Fest 2011 where we will be sharing great recipes using seasonal produce. You can find other delicious dishes using tomatoes over at the Food Network as well as at these sites:
Big Girls Small Kitchen: Seared Chicken with Cherry Tomato Pan Sauce
Haute Apple Pie: Heirloom Tomato & Three Cheese Tart
What’s Gaby Cooking: Zebra Tomato and Burrata Crostini
Zaika Zabardast: Balsamic Roasted Tomato-Basil Ice
And Love It Too: Healthy Lunchbox – Garlic Tomato Basil Pesto Bruchetta
Chez Us: Roasted Tomato Sauce
Daily*Dishin: Refreshing and Rustic – Tuscan Bread Salad
Glory Foods: Fresh Tomato Salsa
Dishin and Dishes: Tomato Tart Tatin
The Purple Cook: Eggplant Parmesan Caprese Salad
I Am Mommy:
Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes
FN Dish: Easy Tomato Appetizers
Add a Pinch: Simple Caprese Salad Skewers
Sweet Life Bake: Salsa Cruda
Virtually Homemade: Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano
Dixie Chik Cooks: Tomato, Basil and Olive Bruschetta
The Sensitive Epicure: Yemista – Greek Stuffed Tomatoes & Peppers with Potatoes
Mooshu Jenne: Sun Burst Tomato Pasta
Napa Farmhouse 1885: Book Club, Tomatoes and a Recipe for Chicken Provençal?
Cooking With Elise: Tomato Parmesan Biscuits
From My Corner of Saratoga: Cooking from the Garden – Bruschetta Pizza
Fritos and Foie Gras: Tomato Terrine
Creative Culinary: Fresh and Savory Tomato Pie
Big Apple Nosh: Caprese Salad/Tomato Carnage
Spices and Aroma: Quick and Easy Paneer Curry
Zaika Zabardast: Sun-Dried Tomato Pesto Breakfast Rolls
Apricots have finally shown their smiley red cheeks at our neighborhood market, and we have been enjoying often. I am really hoping they still around for a bit as I have some great ideas that I want to try out. Just one of them happened to be this cocktail, The Helen.
We named this cocktail after my grandmother Helen, as it was her small but humble apricot tree that made me fall in love over and over every summer. My sister and I use to run around the back yard, making up stories and playing for hours. I remember spring time days, when the blossoms would gently scent the back yard. A quick run under the tree would stop my tiny feet in their tracks, so I could inhale the perfumed air. I loved that smell, and to this day, it grabs me whenever it may be floating by. I anxiously use to wait until that first “perfectly” orange apricot arrived, just waiting for me to pluck it off the branch and stuff it into my tiny mouth, nibbling away, rolling the pit between my teeth; savoring every last fiber. They were so perfect, still warm from the sun kissing it’s flesh, still slightly firm from barely just turning orange and sweet like nectar.
My grandmother never made cocktails out of the apricots nor did she feed us Rye; there there was an occasional shot of brandy or apricot schnapps to cure what ailed us. Instead she made delicious jam out of the bounty of apricots, which to this day, I still miss. It was so fresh that I would sneak it by the spoonful. I am sure if she was still here with us, we could talk her into joining us for a Helen, and that she would enjoy every sweet sip just as I enjoyed that first bite every summer.
Do you have a favorite cocktail using Apricots?
Recipe: Helen
* serves two
- 2 apricots, cut in half and pitted
- 4 ounces rye
- 2 tablespoons simple syrup
- 1/4 lemon juiced
- 1 tablespoon thyme
- crushed ice
- apricot for garnish
- triple sec
In a blender add the apricots and 2 ounces of the rye. Blend until smooth. Set a sieve over a bowl and strain the apricot mixture; just to remove some of the pulp from the puree. Put the thyme into a shaker and gently muddle just to slightly bruise the herb; then add a handful of ice, the apricot puree, 2 ounces of rye, lemon juice and the simple syrup. Give a couple generous shakes, the outside of the shaker will begin to ice a bit. Stain into 2 cocktail glasses add a floater of triple sec and garnish with a slice of apricot. Serve. Drink.
A couple years ago we went camping with another couple. We were sharing cooking responsibilities for the weekend to make it easier for everyone. We offered to make Sunday breakfast, and were excited about the menu: buttermilk blueberry pancakes, bacon, warm buttery maple syrup and pipping hot coffee. You have no idea how excited we were about this meal, it was sure to “wow” everyone not to mention filling our bellies with hot breakfast grub.
Sleepy eyed, the next morning, we went to the car to get the bag of ingredients to start cooking. We had been talking about this meal the night before, and everyone was hungry. We could barely wait to start cooking and eating. It was odd as I reached for the hatch at the back of the car; it was slightly un-done. Who got into the car late at night? As I put my hand into the bag, grabbing around for the mix, something did not feel right. Where was the mix? Did we really drink that much wine the night before that we did not remember where the breakfast goods went? Crap! Slowly as I looked down at the ground, I saw a trail of pancake mix going into the woods …….. Breakfast was not going to be happening as someone/something had already eaten breakfast.
When preparing for a recent camping trip it was decided that we would try to recreate this special breakfast but for two. Instead of buying a prepared package of pancake mix, I wanted to make our own. Our friend Evelyn makes amazing cornmeal pancakes. No, I mean amazing as in REALLY OMG Amazing. Dollar sized, texture rich pancakes smothered in butter and maple syrup. They have become a camping staple for us. Served with crispy and smokey bacon and hot bourbon syrup, they make the perfect camping companion. I changed around her recipe and came up with a great cornmeal pancake mix that is easy to transport and easy to use. I mix the dry ingredients in a large mason jar and keep it on hand for when we decide we want a little breakfast treat or if we are going camping I add the jar to our camping gear. Easy to mix up with the addition of a little milk, an egg and some melted butter. We like to serve the pancakes with fresh blueberries and hot bourbon maple syrup.
Now you can stop buying that pre-made pancake mix and whip up a batch of this delicious mix to have on hand. It is simple to do, lighter on your wallet and delicious to eat.
Recipe: Cornmeal Griddle Cake Mix
- 3/4 cup corn meal, we like medium grain
- 1 1/4 cup ap flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
In a large mason jar or other storage container, add all of the dry ingredients. Close the lid. Shake to mix. Make pancakes. Serve. Eat.
Recipe: Griddle Cakes
* serves 4 hungry people, or 2 really hungry people
- 1 cup mix
- 1 1/8 cup milk
- 1 egg
- 1 tablespoon butter, melted and cooled
In a mixing bowl add the dry mix. In a separate bowl, whisk together the milk, egg and butter. Add to the dry ingredients and stir, just to combine. If you like a thinner pancake add a little more milk. Heat your griddle over medium heat, coat with a thin amount of butter, add a 1/4 cup pancake mix. Once bubbles have formed, flip the pancake over, continue to cook until golden brown; about 2 minutes. Continue making pancakes until the mix is gone. Serve. Eat.
« Older posts
Newer posts »
|
