White Chili (Chicken)

White Chili (Chicken)

based on simplyrecipes. makes 2 dinner servings plus a little left over.

• ~1-1/2 chicken breast halves
  
• 1 can white beans (cannellini), drained
  
• 1 can fire-roasted green chilies
• ~3/4 can chicken broth
• 1 TBSP flour
• 1 small-medium onion, chopped
  
• ~4 garlic cloves, grated/minced
  
• chipotle powder
• ancho powder
• cumin
• dried oregano
• Serve with:
  
• cilantro, chopped
  
• 1 avocado (1/2 per person)
  
• finely-chopped onion
  
  

1. Slice and pound chicken. Lay out on cutting board.
   
2. Season both sides of chicken with black pepper, salt, chipotle powder, cumin.
3. Mix flour with some chipotle powder and cumin.
4. Dredge chicken in flour mixture and shake off excess.
5. Saute chicken in olive oil, in large La Creuset, until outsides are nice and brown. Do not have to cook through.
   
6. Put cooked chicken on cutting board and chop into small pieces.
7. Add more oil to pot and cook onion and garlic.
8. Add beans and chiles and chicken and black pepper.
9. 1 TSP each: cumin, ancho, oregano.
10. Add broth and simmer till thickened.

Serve:

1. Chop avocado and mix with onion.
2. Make mound of avocado+onion in middle of bowl.
3. Ladle chili around the mound.
4. Sprinkle cilantro on top.

=)

Hairy Ginger Chicken

Hairy Ginger Chicken

 

ingredients: ginger, chicken thighs, shitake mushrooms, TJ pea sprouts, soy sauce, chili sauce

• ~3 boneless skinless chicken thighs, cut up
• marinate with:
• ~1 tbsp or more grated ginger
• soy sauce
• tapioca/corn starch
• 1 container shitake mushrooms, sliced
• 1/2 cup diced onion
• ~1 tsp grated ginger
• 1 container pea sprouts from TJ, entire bunch chopped in half

1. cook chicken, remove from pan
2. cook diced onion with 1 tsp grated ginger
3. add mushrooms to onion, cook a bit
4. (optional) add some chinese cooking wine
5. (optional) squirt a little sriracha sauce over it
6. add pea sprouts, stir (add water or wine if too dry)
7. return chicken to pan
8. cook till pea sprouts are at desired limpness

Moqueca (Brazilian Fish Stew)

Moqueca 

 

Ingredients: fish, garlic, lime, spring onion, red onion, bell pepper, tomato, cilantro, coconut milk, paprika

 

Originally: http://simplyrecipes.com/recipes/moqueca_-_brazilian_fish_stew/

• 2 lbs fish
• 5 cloves garlic, grated
• 1-1/2 limes (wash and zest, juice)
• 1 bunch spring onion, chopped (separate white and green)
• 1/2 red onion, chopped 
• 1/2 yellow + 1/2 red bell pepper, chopped
• 4 plum tomatoes, chopped (or 15 oz can)
• 1 Tbsp paprika (Hungarian sweet)
• Pinch red pepper flakes
• 1 large bunch of cilantro, chopped (1/2 Market Basket bunch) 
• 14 oz can coconut milk, stirred

1. marinate:
• fish
• lime juice/zest
• garlic
• salt + pepper
  
2. cook:
• red onion
• white spring onion
  
3. add:
• bell peppers
• paprika
• red pepper flakes
• 1 tsp salt + lots of pepper
  
4. add:
• tomatoes
• green spring onion
  
5. add cilantro
   
6. when vegetables are softened, scoop out half and layer fish on top of remaining, then cover with scooped out vegetables.
   
7. pour over coconut milk, stir in gently without disturbing fish
   
8. simmer for 20-30 minutes
   
9. serve with white rice and lime wedges.

sweet aloo bhindi with turkey

ingredients: okra, sweet potato, onion, turkey

 

enough frozen cut okra to cover bottom of kitchenaid pan

equivalent amount of sweet potato, cut into chunks similar size to okra

equivalent amount of cooked turkey, cut into chunks

equivalent amount of red onion, chopped

1. heat about 1/4 inch of oil in kitchenaid pan
2. microwave sweet potato for 2 minutes
3. cook okra, stirring occasionally, until very browned and starting to crisp
4. remove okra to plate lined with paper towel
5. cook sweet potato in same oil until browned
6. remove sweet potato to same plate
7. pour off most of the oil
8. cook onion until softened
9. add turkey and cook till hot
   
10. spice with (amounts approximate):

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp cayenne

1/4 - 1/2 tsp garam masala

 (next time make with okra, potato, sweet potato, and cauliflower)

 

 

mediterranean-ish lamb

ingredients: lamb, cumin, coriander, garlic, salt, pepper, olive oil

 

boneless lamb leg from Market Basket, cut into 1/2" - 3/4" cubes (remove as much fat as possible)

dust with dried coriander and cumin (about 1/2 teaspoon each) and salt and pepper

grate about 4 cloves of garlic per lb of meat

drizzle over olive oil

mix up and let sit until ready to cook (between 1-2 hours this time)

heat up iron pan

cook!

 

served with white rice and oven-roasted (@350F for 40 minutes) red onion, red pepper, garlic, and tiny potatoes

 

Papa liked it lots!

Five-Spice Tilapia

Five-Spice Tilapia

ingredients: tilapia, five spice powder, garlic powder, ginger powder, soy sauce

Papa said, "I could eat this a lot." :D

1. rub spices and soy sauce over tilapia
2. don't be afraid to use enough five spice to get the fish looking brown all over
3. oil iron pan, heat
4. cook tilapia until blackened and crispy on the outside (about 5+ minutes each side over medium/low heat)

Served with stir-fried garlic bak choy and leftover tofu fried rice.

baingan bharta & channa "bharta"

cooking with Papa using eggplants from our garden! :) forgot pictures. :(

bangain bharta (based on recipe from Madhur Jaffrey's "An Invitation to Indian Cooking")

ingredients: eggplant, onion, ginger, garlic, hot chile pepper, turmeric, cilantro, tomato, garam masala, lemon juice

• 1 large eggplant, peeled and cut into small chunks
  
• blend/mince:
  
• 1 medium onion
  
• 1 inch square ginger, grated
• 2 cloves garlic, grated
  
  
• 1/2 hot green chile, finely sliced
  
• 1/2 tsp turmeric
• 1 tbsp cilantro, chopped
• 1 large tomato, chopped small
  
  
• 1/2 tsp salt
  
• 1 tsp garam masala
• 1 tsp lemon juice
  

1. toss eggplant in neutral oil and put under broiler
2. cook onion/ginger/garlic mince with chiles, turmeric, cilantro, and tomato
3. add eggplant and garam masala and lemon juice and salt
4. cook and mash and adjust seasonings

channa "bharta"

ingredients: chickpeas, onion, ginger, garlic, roast garlic, hot chile pepper, cilantro, tomato, garam masala, turmeric, cayenne, lemon juice

• 1 can chickpeas
• 5+ cloves roast garlic and garlic oil
  
• blend/mince:
  
• 1 small onion
  
• 1/2 inch square ginger, grated
• 2 cloves garlic, grated
  
  
• 1/2 hot green chile, finely sliced
  
• 1/2 - 1 tsp turmeric
• 1 tbsp cilantro, chopped
• 2 medium tomato, chopped small
  
  
• 1/2 tsp salt
  
• 1/2 - 1 tsp garam masala
• 1/2 - 1 tsp cayenne pepper
  
• 1 tsp lemon juice
  

1. cook garlic olive oil, roast garlic, onion/ginger/garlic mince with chiles, turmeric, cilantro, and tomato
2. add chickpeas and garam masala and lemon juice and salt
3. cook and mash and adjust seasonings

New England Fish Chowder

New England Fish Chowder (adapted from Simply Recipes)

ingredients: fish, onion, potato, white wine, clam juice, cream

• 2+ lbs haddock and tilapia, in large chunks
  
• 5 peach-sized yukon gold potatoes, cut to small (1/2-inch) cubes
• 1-1/2 large-medium yellow onion (about 2-1/2 cups)
• 16 oz clam juice
• 3/4 cup white wine
• 1/2 cup milk + 1/2 cup light cream
  
• seasonings:
  
• 3/4 tsp salt
• lots of pepper
  
• 1 bay leaf (used 3 old ones)
  
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika

1. cook onion in bacon grease (or butter)
2. add wine, let reduce a bit
3. add potatoes and clam juice -- liquid should just barely cover potatoes; if not, add water or more wine -- and seasonings
4. cover until potatoes are done
5. mash some of the potatoes (about 1/4) in the pot with a potato masher
   
6. add fish and cream/milk, stir gently (so fish doesn't break up too much)
   
7. try to heat without boiling (milk will curdle)
8. (optional) let stand 30 minutes before serving (reheat if necessary)
   

Dad's Fish Stew, Take II

fish stew!

http://simplyrecipes.com/recipes/dads_fish_stew

(bowl = round glass prep bowl)

• 1 bowl red onion and shallots (1/2 onion, 1 shallot), chopped small
• 1/2 red bell pepper, chopped small
• 5-10 cloves garlic, minced roughly

• 1 bowl tomatoes (2 large roma, more ok), chopped small
• 2 tbsp tomato paste

• heaping bowl potato (baby red), 1/4 inch cubes

• 1.8 lbs fish (1/2 tilapia, 1/2 pollock), cut into inch-ish chunks
• 8 oz clam juice (bar harbor)
• 8 oz white wine (pinot grigio)

• dried thyme (15+ shakes of little plastic bottle)
  
• dried oregano *~5 shakes of big plastic bottle)
  
• LOTS of black pepper (grind some in at every stage of cooking)
  
• salt (at end)
  
  

1. cook potatoes in olive oil
2. add onion/shallot/garlic, cook till potatoes are pretty much done
3. add tomatoes and tomato paste, cook a bit
4. add fish/clam juice/wine/thyme/oregano, simmer
   

gochujang stew with scallops, tofu, and mizuna

gochujang stew with scallops, tofu, and mizuna

• ingredients: bay scallops, tofu, mizuna, garlic, ginger, red onion, spring onion, red pepper, gochujang, red pepper flakes, chicken broth, sesame oil

• ~1 tsp minced ginger
• 4 cloves minced garlic
• 1/2 small red onion
• 1/2 red pepper, sliced small
  
• 3 spring onions, white and green parts separated
• big bunch of mizuna, chopped stalks and leaves separated
• ~2 cups bay scallops (frozen from TJ)
• ~1/2 brick tofu, cut up
  

• cook ginger, garlic, red onion, white spring onion parts, mizuna stalks, red pepper
  
• add mizuna leaves, cook down a little
• add 32 oz (1 box) low-sodium chicken broth
• add 2 big spoonfuls gochujang and 1 spoonful red pepper flakes
• simmer and stir for 15-20 minutes
• add frozen scallops, return to simmer
• add remaining spring onion (green parts)
  
• (optional) add extra vegetables (e.g. swiss chard and snowpeas)
• simmer for 5 minutes
• drizzle sesame oil, taste, add more gochujang if necessary
  
• add tofu
• simmer for 5 minutes
• eat with noodles or rice!
  

2009-07-20 Monday - ginger miso dressing

ginger miso dressing

• ingredients: ginger, miso, rice wine vinegar, garlic, sugar, (optional) korean red pepper flakes
• makes more than enough for one big salad:
  
• mix in bowl:
  
• ~2 tsp ginger, minced as fine as possible
• 1 clove garlic, minced as fine as possible
• ~2 tsp red miso
  
• add enough rice wine vinegar to get the consistency you want (~3 tbs?)
• (optional) add pinch of korean red pepper flakes
• add pinches of sugar, to taste

This tastes just like the dressing we get at Japanese restaurants.
Be careful how much you use, as it tastes quite strong!
Better with chunky lettuce than chopped or baby lettuce
Tastes GREAT on pan-fried tofu.

2009-07-19 Sunday - pan-fried tofu with snow peas

pan-fried tofu with snow peas

heated peanut oil in pan
fried tofu slices
sprinkled each with soy sauce and pinch of sugar
turned, and sprinkled other side
keep turning until tofu is nicely browned
add snow peas

2009-07-16 Thursday - kimchi jigae

kimchi jigae

some recipes:

• http://www.maangchi.com/recipes/kimchi-chigae-kongnamool
• http://mykoreankitchen.com/2006/11/11/pork-and-kimchi-stew-dwaejigogi-kimchijjigae-in-korean/
• http://korean-cuisine.blogspot.com/2008/06/kimchi-jjigae.html

my "recipe":

• ingredients: kimchi, beef, tofu, chicken broth, onion, spring onion, shiitake mushrooms, sesame oil, garlic, gochujang, korean red pepper flakes

• ~1/3 jar (~1 cup) kimchi, chopped
  
• ~1/2 lb boneless beef ribs (TJs), sliced small
• ~1/2 block tofu (TJ's organic)
• 4 spring onions, sliced, white and green parts separated
• 1 container shiitake mushrooms, sliced
• 1 small vidalia onion, sliced
• 1 tbsp minced garlic
  

• brown beef in peanut oil, remove
• add garlic and onion, cook
• add kimchi and shiitake mushrooms and white parts of spring onion, cook
• add beef, cook
• add 1 big spoonful gochujang and 1 small spoonful red pepper flakes
• add enough broth to just cover
• drizzle sesame oil
• cook until beef is tender enough
• add tofu and green parts of spring onion
• simmer under ready to serve
• add more gochujang or sesame oil if needed

• served with buckwheat noodles
  

• Notes:
• more kimchi!
• try with pork, probably better than beef, use 1/2 to 3/4 lb
  
• more beef okay, maybe 3/4 lb, but not needed
• more tofu okay, went VERY well with kimchi/gochujang soup base
  
  

2009-05-28 Thursday - garlic fettuccine with turkey sausage and portabella mushroom and spinach

garlic fettuccine with turkey sausage and portabella mushroom and spinach

• ingredients: fettuccine, sausage, portabella mushroom, spinach, roasted garlic, red onion
• 1 package fresh fettuccine (buitoni)
• 3 turkey italian sausage (cooked, sliced long and thin)
• 2 portabella mushroom (sliced thin)
• ~1/2 clamshell baby spinach
• ~10-12 cloves roasted garlic
• ~1/4 small red onion (sliced long and thin)

• cook pasta
• cook mushrooms in garlic oil
• add red onion
• add sausage (heat up)
  
• add baby spinach
• add pasta
• add roasted garlic and more oil
• mix!
  

2009-05-23 Sunday - chapchae!

chapchae

• ingredients: bean threads, zucchini, carrot, onion, spring onion, shiitake mushrooms, bulgogi beef, spinach, sesame oil, soy sauce
  
• based on recipe - http://www.maangchi.com/recipes/japchae
• used less sugar (2/3 of recipe amount)
• used more soy and sesame (added to taste at 1:1 ratio)
  
• 1 packet Kame bean threads (soaked in hot water and drained and cut and mixed with oil and soy)
  
• slice long and thin:
  
• 1 carrot
• 1 zucchini
• 1/4 red onion
• 3-4 spring onion
• ~1.5 cups leftover bulgogi beef
• cook in this order, remove each to same big bowl when done:
• bean threads
• carrots and onion
• zucchini and spring onion
• shiitake mushroom
• spinach
  
• beef (heat up)
• throw everything back into pot and mix up!
  

2009-05-21 Thursday - Korean food!

Bulgogi

• ingredients: shaved steak, asian pear, garlic, onion, soy sauce, sesame oil, sugar, honey, rice wine
  
• whizzed up marinade in little chopper (made slightly more than half of recipe from http://www.maangchi.com/recipes/bulgogi-and-bulgogi-stew)
  
• squished it into 2 lbs of shaved steak
• marinated for 2+ hours
• cooked on iron comal
• Papa said it was the best bulgogi he had ever eaten :)
  

Oi Muchim (Spicy Cucumber Salad)

• ingredients: cucumber, red onion, red pepper, asian pear, rice wine vinegar, kochukaru (red pepper flakes), garlic
  
• grated cucumbers into slices
• added
  
• ~6 cloves minced garlic
  
• ~1/3 thinly sliced red pepper
• ~1/4 red onion, very thinly sliced
• ~2/3 asian pear (leftover from bulgogi)
• seasoned with soy sauce and rice wine vinegar (1:1) and kochukaru

Kongnamul Muchim (Seasoned Bean Sprouts)

• ingredients: bean sprouts, spring onion, sesame oil, soy sauce, salt, white pepper
  
• boiled bean sprouts
• sliced spring onion and put in bottom of bowl
• put warm (drained) bean sprouts on top
• mixed in sesame oil and soy sauce (1:1) and some salt and white pepper
  
• next time try adding kochukaru

Stir-fried Gai-lan

• ingredients: gailan, garlic, leftover bulgogi marinade
• cut flower ends off gailan and chop up stems
• cook stems with garlic
• add flower ends
• add leftover bulgogi marinade

2009-05-12 Tuesday - chapchae beef

chapchae beef

• ingredients: beef (steak tips), napa cabbage, shiitake mushrooms, spinach, onion, carrots, jalapeño pepper, green pepper, soy sauce, sesame oil
• mix beef with soy sauce, sugar, sesame oil, korean red pepper flakes, tapioca starch
• cook carrots, cut into strips, in peanut and sesame oil
• add onion, sliced into half-rings, and beef broth and/or more oil
• add sliced jalapeño and chopped green pepper
  
• cook for a while, then add chopped napa cabbage and more sesame oil and korean red pepper flakes
• when softened and almost done, remove from pot
• brown beef in sesame oil and remove while still RARE
• cook sliced mushrooms and spinach in sesame oil and beef broth
• put vegetables and beef back into pot, add more korean red pepper flakes if needed
  
• serve with japanese rice!

YAY-GOOD!  Papa ate lots. :)

2009-05-10 Sunday - chicken kale soup

chicken kale soup

• ingredients: rotisserie chicken, kale, chicken stock, onion, garlic, frozen roasted corn
  
• peel 1 onion, set aside
  
• heat canola oil in big la creuset
  
• chop 20 cloves garlic and cook in oil
• chop onion and add to pot
• chop 2 chipotle peppers and add to pot
  
• add spoonful oregano and ancho powder and lots of black pepper
• wash and chop kale, removing tough stems, and add to pot
• add chicken stock
• season with salt and cumin
• add frozen roasted corn to pot
  
• chop rotisserie chicken and add to pot
  
• keep seasoning with salt and pepper and ancho and cumin, to taste
• ready when kale is ready
• took about 45 minutes start to finish!

THIS SOUP IS SO SO SO GOOD. RARR.

2009-05-07 Thursday - rotisserie chicken portabella mushroom pesto angel hair

rotisserie chicken portabella mushroom pesto angel hair

• ingredients: rotisserie chicken, portabellas, spinach, garlic, red onion, pesto, fresh pasta

• 1 package fresh angel hair (Buitoni)
• ~1-1/2 cups rotisserie chicken, shredded
  
• 2 portabella mushrooms, sliced thin across the cap
• ~1/2 clam shell package of baby spinach
• ~8 garlic cloves, coarsely chopped
• ~1 cup red onion, thinly sliced into circles and each circle halved

• boiled water and cooked pasta (took only a few minutes)
  
• cooked garlic and onion in olive oil
• added portabella and cooked a bit
• added spinach and cooked a bit
• added chicken
  
• added cooked, drained pasta
• mixed in pesto
• toss and serve!

Easy and tasty :)

2009-05-05 Tuesday - steak tip salad and pan-fried mashed-potato patty

steak tip salad

• steak tips marinated overnight in balsamic vinegar, worcestershire sauce, (a little) sugar
• cooked on shallow iron pan
• sliced sort of against grain
• served on top of arugula, apple, cheddar, onion, with balsamic vinaigrette

pan-fried mashed-potato patty

• leftover mashed potatoes from Sunday
• made balls, flattened them, and fried in olive oil in iron pan

2009-05-03 Sunday - rotisserie chicken, mashed potatoes, and salad

rotisserie chicken (from Stop'nShop)

 

mashed potatoes

• potatoes and carrots cooked in SnS organic vegetable broth
• mashed with butter

salad

• arugula
• onion
• cherry tomato
• Ken's French dressing

2009-04-21 Tuesday - crockpot lamb with jasmine rice and zucchini

crockpot lamb

• ingredients: boneless lamb leg roast, onion, garlic, thyme

• night before:
• removed stretchy net from boneless lamb leg roast
• stuffed fresh thyme and garlic cloves into the "gap"
• squeezed it together and wrapped it in foil and froze

• morning:
• 3/4 red onion and lots of garlic cloves and thyme layer on bottom of crock
• 1/2 cup vegetable broth
• frozen lamb, fat side up
• more thyme and black pepper on top
  

• cooked for 11+ hours
  

• next time: more onion and garlic!
  

zucchini

• cooked on comal with lamb fat :D
  

2009-04-20 Monday - rotisserie chicken and stir-fried spinach and lettuce on jasmine rice

rotisserie chicken

• meat from thigh and leg

stir-fried spinach and lettuce

• 4 garlic cloves, sliced, cooked in hot olive oil
• ~1/3 bag butter lettuce and radacchio mix
• ~1/3 bag spinach
• splash of vegetable broth
  

2009-04-19 Sunday - balsamic chimichurri lamb chops, baby purple potatoes, asparagus

balsamic chimichurri lamb chops

• marinated in small ziploc bag with 2 spoonfuls of chimichurri and a (too) big slosh of balsamic vinegar
  
• marinated at room temperature for ~1/2 hour
• cooked on iron grill (preheated for at least 15 minutes)
  

baby purple potatoes

• picked the small (~1 inch) ones out of the bag (mixed baby potatoes from TJs)
• cleaned them and cut off the icky bits
• boiled!
  

asparagus

• cooked in olive oil with a pinch of salt

2009-04-13 Monday - Blue Ribbon ribs and greens, stir-fried bean and brussels sprouts, leftover apricot chicken and spanish rice, and mango avocado

Blue Ribbon ribs and greens

• not as good Lester's :)

stir-fried bean and brussels sprouts

• ingredients: brussels sprouts, bean sprouts, spinach, oyster sauce, soy sauce
  
• 4 brussels sprouts, sliced thin
  
• ~3/4 bag (from TJs) of bean sprouts
• couple handfuls of spinach, torn
• ~1/2 tbsp oyster sauce
• ~1 tsp soy sauce
  

re-engineered apricot chicken and spanish rice

• from last week: http://tastylittledinnerses.blogspot.com/2009/04/2009-04-07-tuesday-re-engineered.html

mango avocado salad

• from Sunday: http://tastylittledinnerses.blogspot.com/2009/04/2009-04-12-sunday-filet-mignon-baby.html

2009-04-12 Sunday - filet mignon, baby bella mushrooms, lettuce salad, mango avocado salad, mashed potatoes

filet mignon

• black angus filet mignon from TJ's
• olive oil, kosher salt, black pepper
• very hot grill, about 2 minutes each side
  

baby bella mushrooms

• marinated in balsamic vinegar
• soaked up excess liquid with paper towel while cooking

lettuce salad

• just butter lettuce mix and onion

mango avocado salad

• ingredients: mango, avocado, lime juice, spring onion, white onion, chimichurri
• mango diced into small cubes
• avocado diced
• 2 spring onions
• white onion very finely chopped
• juice from 1 lime
• couple small spoonfuls of chimichurry

mashed potatoes

• red potatoes, microwaved ~8-10 minutes total, with a little vegetable broth and olive oil
  
• mashed with butter and chopped roasted garlic and garlic olive oil and milk
  

2009-04-09 Thursday - steak salad with chimichurri and ginger pork on rice

(leftover) steak salad with chimichurri

• ingredients: steak, lettuce, mango, chimichurri
• heated leftover steak on grill, then sliced
• mango sliced into thin strips
  
• served on salad tossed with chimichurri and olive oil

(leftover) ginger pork on rice

steak salad was VERY nice. mango was essential!
Papa said the steak salad and ginger pork went very nicely together.

2009-04-07 Tuesday - re-engineered apricot chicken with vegetables and spanish rice and corn tortillas and guacamole

re-engineered apricot chicken with vegetables

• ingredients: carrots, brussels sprouts, red onion, garlic, corn, chicken
  
• cook in olive oil with lots of black pepper
  
• 2 big carrots, grated
• ~8 brussels sprouts, sliced thin
• 1/4 onion, sliced thin
• ~8 cloves garlic, finely chopped
• add: 2 corn cobs, kernels cut off with knife
• add: apricot chicken, chopped
  

spanish rice

• ingredients: rice, onion, garlic, ancho powder, tomato paste, broth, (optional) tomato,
• recipe: http://www.elise.com/recipes/archives/000040spanish_rice.php
• cook in olive oil: 1 cup jasmine rice
• add:
• 1/2 red onion, finely chopped
• ~6 cloves garlic, finely chopped
• 1/2 tsp ancho powder
• 1/2 tomato, chopped
• 1/2 tbsp tomato paste (from freezer)
  
• put into rice cooker
• add 1-3/4 cup vegetable broth
  

corn tortillas

• ingredients: masa harina
  
• 1 cup Maseca
• ~1 cup warm water
• 1/8 tsp salt
  
• made 8
  

guacamole

• ingredients: avocado, red onion, ancho powder
  
• 2 tbsp red onion, finely diced
• 1 avocado
• ~1/8-1/4 tsp ancho powder
  

2009-04-06 Monday - tri-tip steak with chimichurri sauce and sugar snaps and salad and mashed potatoes

Chimichurri sauce

• 1 small red onion (~1/2 cup)
• 1/2 red bell pepper (~3/4 cup)
  
• 10 cloves garlic
• 1 oz cilantro (small plastic clamshell )
  
• 3 tbsp lemon juice (1 small old lemon)
  
• 1 tsp dried red pepper flakes
• 1/4 tsp salt
• lots of black pepper
• wash cilantro and remove some of the larger stem pieces
• coarsely chop onion and bell pepper and garlic
• put everything in food processor and process!
• add 1/4 cup red wine vinegar, process
• remove from food processor, add 1/4 olive oil
• add more vinegar and oil to get correct consistency

Tri-tip steak

• Angus tri-tip steak from Trader Joe -- tasty cut!
  
• stab with fork!
  
• marinate in chimichurri for a couple hours
• cooked on iron grill, rare
• served sliced against grain, with chimichurri on the side
  

sugar snaps

• cooked with shallots and finely diced red pepper and garlic
  

mashed potatoes

• enough baby red potatoes for two, cleaned, etc (most of the skin left on)
  
• microwaved, covered, 4-5 minutes
• mashed with 1" cube of butter and milk

salad

• spring greens
• red onion
• red pepper
• balsamic vinaigrette

2009-04-05 Sunday - ginger pork and (leftover) Penang kang kung belacan

ginger pork

• ~3/4 lb boneless country style ribs, sliced
• marinated with soy sauce, white pepper, korean red pepper flakes, tapioca starch
  
• 1" x 1" x 1/2" ginger, minced
• 2 small portabella caps, cubed
• 1 package shitaki mushrooms, sliced
• 8 cloves garlic, finely chopped
• 4-5 green onions, sliced
• sugar snaps
• ~1/3 red bell pepper, finely diced
• 1 medium bak choy, chopped
  

• cooked pork
  
• cooked mushrooms with garlic and green onion
• cooked sugar snaps and bell pepper and bak choy stems
• added bak choy greens
• added pork and mushrooms

• served with japanese rice and leftover Penang kang kung belacan!
  

2009-04-02 Thursday - Chicken With Apricot, Tamarind and Chipotle Sauce with rice and peas

Chicken With Apricot, Tamarind and Chipotle Sauce

• recipe: http://www.nytimes.com/2009/04/01/dining/011srex.html?ref=dining
• used 3 chicken breast halves and 1 packet of ~6-7 drumsticks
  
• replaced some of the water with a can of chicken broth
  
• WAY too much liquid!
• undecided on how good it is, probably won't make again unless I figure out how to tweak some stuff
• served on rice, with Le Sueur peas
  

2009-03-31 Tuesday - leftover carbonnade on rice and roasted cauliflower and brussels sprouts

beef and lamb carbonnade (from Sunday)

• served on jasmine rice

roasted cauliflower and brussels sprouts

• toss with olive oil and roast in 420F:
  
• ~1/2 head cauliflower, cut into medium florets
• about equal amount brussels sprouts, quartered lengthwise
• check and toss and add more oil every 10 minutes or so
  
• takes about 30 minutes to be nicely done, a bit longer is okay
  

2009-03-30 Monday - spring mix salad with turkey

spring mix salad with turkey

• defrosted hunk of turkey breast from thanksgiving!
• sliced thick and sautéed with leftover white wine mustard shallot sauce
• served on salad:
• spring mix
• hard-boiled egg
• avocado (his)
• red onion
• Fuji apple
• carrot (grated)
• Ken's french dressing

Papa liked the salad, with all the different things mixed together. The turkey recovered very nicely from being frozen. Very pleased!

2009-03-29 Sunday - beef and lamb carbonnade & roasted cauliflower and potatoes & salad

beef and lamb carbonnade

• recipe: http://www.elise.com/recipes/archives/000865carbonnade_beef_and_beer_stew.php
• 3+ lbs chuck pot roast
• 1 lb lamb ("for stew")
  
• 4 white onions (3 small medium, 1 medium)
• 2 leeks
  
• 2-1/2 cups ommegang abbeye ale
• 1-1/4 cups beef juices (from browning) and beef broth
• 6 sprigs thyme
• 2-1/2 bay leaves

• everything only JUST fit in large le creuset!
  
• next time try different ale

roasted cauliflower and potatoes

• toss with olive oil and roast in 420F:
  
• ~1/2 head cauliflower, cut into medium florets
• after about 20 minutes, add:
• whole new potatoes, canned (cut if too large)

salad

• spring mix greens
• red onion
• tomato
• balsamic vinaigrette
  

2009-03-28 Saturday - roasted vegetable (and kielbasa) salad & baked pakoras

roasted vegetable (and kielbasa) salad

• toss with olive oil and roast at 400F:
  
• 1 large zucchini, seeded and cut into strips
• 4 large brussels sprouts, quartered
• 1/2 red onion, sliced
• corn, raw, cut from cob
  
• 10 garlic cloves (needs longer than 30 minutes)
  

• add to roasting vegetables when 15 minutes left to cook:
  
• handful of green beans, cut into thirds
• 2 portabella caps, sliced and marinated in balsamic vinegar
  
• ~1/4 kielbasa, cut into thin strips

• serve with:
• spring mix greens
  
• balsamic vinaigrette
• red onion, sliced thin
  
• tomato, sliced

baked pakoras

• Papa made it with red onion, zucchini, potato, baby spinach
• very tasty, but texture wasn't quite right
  

2009-03-26 Thursday - spicy kielbasa with vegetables

made-up recipe, spicy kielbasa with vegetables

• 3/4 turkey kielbasa
• 2 portabella caps
• handful of green beans
• 1/2 red onion
  
• 3 carrots
• brussels sprouts
  
• 1 chipotle
• 2-3 tbsp adobo sauce

• chopped everything up into small cubes and cooked it
• ate it on rice
• was a bit too spicy for Papa (to start)
  

2009-03-24 Tuesday - stir-fried soba noodles

stir-fried soba noodles

• 1 packet soba noodles (buckwheat and wheat)
• 1 lb chicken tenders, sliced and chopped
• marinated with:
• soy sauce
• white pepper
• tapioca starch
  
• large chunk (~1"x3/4"x3/4") of ginger, minced
• 2 carrots, grated
• 4-5 large brussels sprouts, sliced (about 1/3 more than carrots in volume)
• 1/2 small onion, thinly sliced
  
• 4 cloves garlic, finely chopped
• 2 eggs, beaten

1. boil water and cook soba noodles -- remove when still a bit undone, takes only a few minutes, less time than pasta
   
   
2. cook garlic and onions, add carrots and brussels, cook till soft (add broth if necessary), remove
   
   
3. cook chicken
   
   
4. push chicken to sides, add egg to middle of pan, cook a bit
   
   
5. add noodles, mix with egg
   
   
6. add vegetables, mix
   
   
7. taste, and add soy sauce and/or broth if needed

Notes:

The key ingredient was the ginger, and lots of it. I put in what appeared to be too much -- but there was a lot of chicken and vegetables and noodles, and it was perfect.

Egg was a good addition for texture.

Next time, try rinsing the noodles before putting them in the pan. They had stuck together from sitting in the colander.

Next time, add something green and leafy, like spinach or gai-lan or bak-choi. (I forgot to add the arugula this time.)

2009-03-23 Monday - broiled tilapia with white wine mustard sauce, sautéed spinach, and (leftover) SR Dad's Fish Stew with crab

broiled tilapia with white wine mustard sauce

• i made it up!
• tilapia, seasoned with salt and pepper, broiled
  
• sauce:
  
• 1 large shallot, minced
• ~1/2 ~3/4 cup white wine
• 1 small spoon Dijon mustard
• dash of water
• dash of milk
  
• very winey! (but went well with the fish.)
  
• next time try adding broth or cream or more milk
  

Sautéed spinach

• 2 cloves garlic, chopped
• baby spinach
  

Dad's Fish Stew

• added packet of lump crab :)
• served on jasmine rice
  

2009-03-22 Sunday - Simply Recipes Dad's Fish Stew

Dad's Fish Stew

• Recipe: http://www.elise.com/recipes/archives/000048dads_fish_stew.php
• Macon-Villages white wine -- used 1-2/3 cups wine instead of 2/3 ! (Papa said it was perfect...)
• other changes: less onion, leeks, more garlic, no parsley, fresh thyme, white pepper.
• ingredient list:
  
• 1/2 cup onion
  
• 1 cup leeks
• 4 cloves raw garlic
• 1 medium tomato
• 2 tsp tomato paste (from freezer)
  
• no parsley
• clam juice + wine
  
• 1 lb mahi-mahi
• 1/2 lb swordfish
• seasonings: fresh thyme, 2 pinches of dried oregano, 1 pinch of white pepper, black pepper, salt
  
• tabasco, added at table

Served with a little bit of rice and fresh bread.
Fish was from Market Basket.
Lovely, easy recipe -- took about an hour.
Papa said the broth was subtle and delicate -- he liked it a lot. :)

2009-03-19 Thursday - leek potato soup, ginger ground pork with portabella and spinach

leek potato soup

• inspired by this recipe: http://www.elise.com/recipes/archives/000044potato_leek_soup.php
• 2 leeks, chopped fine and rinsed, cooked in pat of butter with 1/2 tsp white pepper and 1/2 tsp red pepper flakes and lots of black pepper
  
• 8 cloves garlic, chopped, cooked with leeks
  
• 3 medium potatoes (2 white, 1 red), chopped small
• 3 cups broth/stock
  
• needed about 2 big pinches of kosher salt
• simmered about 30 minutes
  
• very peppery!
• good with tabasco and/or worcestorshire sauce (added at table)

ginger ground pork with portabella and spinach

• 1/2 lb ground pork, seasoned with ginger (~1" x 1/2" x 1/2" piece, minced), garlic (~3 cloves, chopped), soy sauce, white pepper, korean red pepper flakes, tapioca starch
  
• 2 portabella caps, chopped into 1/2" cubes, semi-marinated with soy sauce (next time use less soy sauce)
  
• 1/2 large clamshell baby spinach
• cooked portabella first, removed from pan, cooked pork, mixed in portabella, then spinach
  
• lots of ginger = good!!!
  

2009-03-18 Wednesday - (all leftovers) steak, collard greens, roast chicken garlic linguine, chickpea salad

steak

• sliced diagonally, then reheated in microwave, covered, ~1.5 minutes

collard greens
roast chicken garlic linguine
chickpea salad

everything yummy tasty good as leftovers :)

2009-03-17 Tuesday - steak, collard greens, and chickpea salad

steak

• black angus top sirloin from trader joe's
• marinated for two hours at room temperature, in garlic olive oil, white pepper, ancho powder, worcestershire sauce (2 small spoonfuls), balsamic vinegar, random steak spices (includes paprika)
• cooked on iron grill (preheated for ~20 minutes)
  

collard greens

• 2 bunches of collard greens
• 1 dried arbol (?) pepper, toasted and soaked in hot water and minced
• 1 dried ancho pepper, toasted and soaked in hot water and minced
• 1 large chipotle pepper, minced
• 10 cloves garlic, chopped fine
  
• ~1/2 cup red onion, chopped fine

chickpea salad

• http://www.101cookbooks.com/archives/panfried-chickpea-salad-recipe.html
• has chickpeas, leeks, cilantro, yogurt, curry powder, red onion, cilantro
  

2009-03-16 Monday - roast chicken garlic linguine

1 packet fresh linguine
1 portabella mushroom
28 cloves garlic, roasted in olive oil
1 head garlic, roasted in chicken
2 shallots
baby spinach (about half a large clamshell)
1 tablespoon pesto
~2 cups roast chicken, chopped/shredded

* * *

14 cloves per foil packet, set to roasting

sliced shallots (halved lengthwise, then sliced widthwise)
peeled head of garlic (roasted in skin) and chopped up the cloves
sliced portabella (halved, then sliced thin widthwise)
black pepper

boil water
pasta cooked before water returned to boil
drain pasta and set aside

smash roasted garlic

pour into emptied pot -- oil from garlic roasting
sauté shallots and chopped garlic until soft
add sliced mushroom
add spinach
add roast chicken
sauté until spinach starts to wilt
add cooked pasta
put smashed garlic on top of pasta and mix
add olive oil from garlic (mix, add more, mix, etc)
add pesto and mix
black pepper

YUM.

2009-03-12 Thursday - green salsa pork with ancho tortillas, and mango avocado salad

green salsa pork

• pork from the freezer, crockpotted in January (cooked a pork shoulder in salsa, removed and shredded it, returned half to pot, froze half), defrosted in microwave
  
• cooked 2 shallots, chopped, in olive oil and black pepper
  
• added pork
  
• added about 1/4 jar Trader Joe green salsa (enough for juicy, not soupy!)
  
• added about 1 tablespoon chopped cilantro at the end
  

ancho tortillas

• regular tortilla recipe with 2 teaspoons of ancho pepper

mango avocado salad

• mango
• avocado
• red onion
• grape tomatoes
• fresh lime juice
• thought about adding cilantro, but wanted the flavor without
  
• served on spring mix
  

Papa liked it a lot! He said the ancho tortillas were lovely, but not as easy to repurpose as the plain ones.