I made this tonight when short on time and effort, but needed something the kids would eat. :)
lemon tuna pasta
1 lb small pasta
2 tbsp olive oil
6 cloves garlic, sliced
1 small leek or 2 green onions, sliced thin (optional)
1 cup peas or thinly sliced red bell pepper (optional)
2 6 oz cans tuna
1 lemon, zest and juice
1/2 cup parsley, chopped
salt and pepper, to taste
1/2 cup Parmesan, grated
Cook pasta according to directions on box.
While the pasta cooks, heat olive oil over medium heat and saute garlic. Once fragrant, add tomatoes, then leeks or green onions (or bell peppers). Stir to combine and soften, just a little.
Once the pasta is cooked, add it to the sauteed vegetables. Over low heat, stir in lemon zest and juice, tuna, and peas. Add salt and pepper to taste.
Remove from heat and mix in parmesan and parsley.
Wednesday, September 17, 2014
Wednesday, September 3, 2014
easy brownies
These are the most wonderful, yet simple brownies. I love that everything can be mixed in one pot, and takes less than 10 minutes to put together, plus we usually have all the ingredients on hand already.
Moosewood fudge brownies
makes 9-12 brownies
1/2 cup butter
3 oz unsweetened chocolate (or 9 tbsp cocoa powder + 3 tbsp oil/butter)
1 cup lightly packed brown sugar
1 tsp vanilla extract
2 eggs, lightly beaten
1/2 cup all purpose flour
Preheat the oven to 350 degrees. Butter or spray an 8 or 9 inch square baking pan.
In a pot, melt the butter and chocolate together on low heat, stirring occasionally. Remove from heat. Add the brown sugar and vanilla and stir until there are no more lumps. Add the eggs and stir until combined. Stir in the flour and mix until the batter is thoroughly blended and smooth.
Pour the batter into the prepared pan and bake for about 20 mins (my oven always takes at least 30), until the brownies are just beginning to pull away from the sides of the pan and are still fudgy in the center. If you prefer more cake-like brownies, bake an additional 5 mins.
Moosewood fudge brownies
makes 9-12 brownies
1/2 cup butter
3 oz unsweetened chocolate (or 9 tbsp cocoa powder + 3 tbsp oil/butter)
1 cup lightly packed brown sugar
1 tsp vanilla extract
2 eggs, lightly beaten
1/2 cup all purpose flour
Preheat the oven to 350 degrees. Butter or spray an 8 or 9 inch square baking pan.
In a pot, melt the butter and chocolate together on low heat, stirring occasionally. Remove from heat. Add the brown sugar and vanilla and stir until there are no more lumps. Add the eggs and stir until combined. Stir in the flour and mix until the batter is thoroughly blended and smooth.
Pour the batter into the prepared pan and bake for about 20 mins (my oven always takes at least 30), until the brownies are just beginning to pull away from the sides of the pan and are still fudgy in the center. If you prefer more cake-like brownies, bake an additional 5 mins.
peach berry crisp
yum - everyone loves this, including me!
peach berry crisp (adapted)
4 1/2 cups fruit, chopped (I prefer peaches and raspberries, but sometimes I use peaches with blueberries and/or blackberries)
1 cups all purpose flour
1 1/2 cups rolled oats
1 cup brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
3/4 cup butter, melted
Preheat oven to 350 degrees.
In a large bowl, combine flour, oats, brown sugar, cinnamon and nutmeg. Stir in butter until crumbly.
Place chopped fruit in the bottom of a 9 x 13 inch pan. Sprinkle and spread crumble mixture over fruit.
Bake in the preheated oven for 30-40 minutes, or until fruit is bubbly and topping is golden brown.
peach berry crisp (adapted)
4 1/2 cups fruit, chopped (I prefer peaches and raspberries, but sometimes I use peaches with blueberries and/or blackberries)
1 cups all purpose flour
1 1/2 cups rolled oats
1 cup brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
3/4 cup butter, melted
Preheat oven to 350 degrees.
In a large bowl, combine flour, oats, brown sugar, cinnamon and nutmeg. Stir in butter until crumbly.
Place chopped fruit in the bottom of a 9 x 13 inch pan. Sprinkle and spread crumble mixture over fruit.
Bake in the preheated oven for 30-40 minutes, or until fruit is bubbly and topping is golden brown.
asian pulled pork
A variation on the usual pulled pork I made for a friend's bridal shower.
asian pulled pork
makes 12 servings
1/2 cup low sodium soy sauce
1/2 cup hoisin sauce
3 tbsp ketchup or sriracha sauce
3 tbsp rice vinegar
1/4 cup honey
3 cloves garlic, minced
1 1/2 tbsp peeled and grated fresh ginger
2 tsp dark sesame oil
1 1/2 tsp Chinese five-spice powder
4 lbs boneless butt pork roast, trim off fat and cut into 2 in pieces
1 bunch green onions
1/2 bunch cilantro, chopped
12 Chinese-style steamed buns
Add everything but the meat to the slow cooker and whisk to combine. Add the pork and toss to coat. Cover and cook the meat on low for 8 hours.
When the pork is done, remove it from the slow cooker with a slotted spoon and shred the pork.
Return the meat to the pot, stir it into the remaining sauce.
Serve meat on top of buns with sliced green onions and/or cilantro.
asian pulled pork
makes 12 servings
1/2 cup low sodium soy sauce
1/2 cup hoisin sauce
3 tbsp ketchup or sriracha sauce
3 tbsp rice vinegar
1/4 cup honey
3 cloves garlic, minced
1 1/2 tbsp peeled and grated fresh ginger
2 tsp dark sesame oil
1 1/2 tsp Chinese five-spice powder
4 lbs boneless butt pork roast, trim off fat and cut into 2 in pieces
1 bunch green onions
1/2 bunch cilantro, chopped
12 Chinese-style steamed buns
Add everything but the meat to the slow cooker and whisk to combine. Add the pork and toss to coat. Cover and cook the meat on low for 8 hours.
When the pork is done, remove it from the slow cooker with a slotted spoon and shred the pork.
Return the meat to the pot, stir it into the remaining sauce.
Serve meat on top of buns with sliced green onions and/or cilantro.
Monday, August 25, 2014
light cabbage broccoli salad
a yummy salad that everyone loves, even the kids.
light cabbage broccoli salad
makes 12 servings
1/2 head green cabbage, finely shredded (can also use prepackaged cole-slaw mix)
1 bunch green onions, chopped
1 head fresh broccoli, cut into bite-size pieces
1 cup slivered almonds
1 cup sunflower seeds
1/4 cup white sugar
1/4 cup apple cider vinegar
1/2 cup vegetable oil
2 tsp soy sauce
In a large bowl, toss together the cabbage, green onions and broccoli.
In a jar with a tight fitting lid, combine and sugar, vinegar, oil and soy sauce. Seal and shake to blend.
Just before serving, combine the slaw mixture with the nuts. Pour dressing over all and stir to coat.
*The salad does not keep well if dressed, so only put the dressing on right before serving.
light cabbage broccoli salad
makes 12 servings
1/2 head green cabbage, finely shredded (can also use prepackaged cole-slaw mix)
1 bunch green onions, chopped
1 head fresh broccoli, cut into bite-size pieces
1 cup slivered almonds
1 cup sunflower seeds
1/4 cup white sugar
1/4 cup apple cider vinegar
1/2 cup vegetable oil
2 tsp soy sauce
In a large bowl, toss together the cabbage, green onions and broccoli.
In a jar with a tight fitting lid, combine and sugar, vinegar, oil and soy sauce. Seal and shake to blend.
Just before serving, combine the slaw mixture with the nuts. Pour dressing over all and stir to coat.
*The salad does not keep well if dressed, so only put the dressing on right before serving.
juicy pork chops
The best way we've found to cook pork chops (which includes the sous-vide method). If you like your chops nicely browned, make sure not to crowd the pan, i.e. leave space between each pork chop.
Ingredients:
For the brine (optional):
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
2 smashed garlic cloves (optional)
1/2 teaspoon black peppercorns (optional)
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
2 smashed garlic cloves (optional)
1/2 teaspoon black peppercorns (optional)
For the pork chops:2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each)
Olive oil
Salt
Pepper
Olive oil
Salt
Pepper
Brine the pork chops (optional): If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
Heat the oven and skillet: Position a rack in the middle of the oven and preheat to 400°F (or higher, you want your pan to be searing hot). Place the skillet in the oven to preheat as well.
Season the pork chops: While the oven heats, prepare the pork chops. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper. Set the chops aside to warm while the oven finishes heating.
Remove the skillet from the oven: Using oven mitts, carefully remove the hot skillet from the oven and set it over high heat on the stovetop. Make sure your oven is set to 400 degrees. Turn on a vent fan or open a window.
Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — that's ok. Turn down the heat if it becomes excessive.
Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.
Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.
easy beef stroganoff
What I make when london broil is on sale, and I'm out of ideas for dinner. A decent meal, makes everyone happy.
easy beef stroganoff, adapted
makes 5 servings
1 1/2 lbs london broil beef
2 cloves garlic, minced
1 10.75 oz can cream of mushroom soup
1/2 cup water or more
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
1 cup frozen peas
1/2 pkg chopped mushrooms
1 lb pkg egg noodles
flour, as needed
Place garlic, mushroom soup, basil, oregano and salt in a slow cooker and combine.
Place london broil on top of mixture and add water to cover.
Cover the pot and cook on low for at least 6-7 hours.
15 mins before serving, add mushrooms, if desired. Cook noodles according to package directions.
While noodles cook, shred the meat in the slow cooker.
Once noodles are al dente add to the pot, along with the frozen peas and stir to combine.
To thicken the sauce, sprinkle flour over the top and mix until you reach your desired consistency.
easy beef stroganoff, adapted
makes 5 servings
1 1/2 lbs london broil beef
2 cloves garlic, minced
1 10.75 oz can cream of mushroom soup
1/2 cup water or more
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
1 cup frozen peas
1/2 pkg chopped mushrooms
1 lb pkg egg noodles
flour, as needed
Place garlic, mushroom soup, basil, oregano and salt in a slow cooker and combine.
Place london broil on top of mixture and add water to cover.
Cover the pot and cook on low for at least 6-7 hours.
15 mins before serving, add mushrooms, if desired. Cook noodles according to package directions.
While noodles cook, shred the meat in the slow cooker.
Once noodles are al dente add to the pot, along with the frozen peas and stir to combine.
To thicken the sauce, sprinkle flour over the top and mix until you reach your desired consistency.
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