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Recipe: Coconut-Miso Salmon Curry

Source: New York Times Cooking

Servings: 4

Ingredients:

  • 2 tablespoons safflower or canola oil (we have used coconut oil)
  • 1 medium red onion, halved and slice 1/2-inch thick (about 2 cups)
  • 1 (1 inch) piece ginger, minced (about 2 tablespoons)
  • 3 garlic cloves, thinly sliced
  • Kosher salt and black pepper
  • 1/4 cup white miso
  • 1/2 cup unsweetened, full-fat canned coconut milk
  • 1 (1 1/2 pound) salmon fillet, cut into 2-inch pieces
  • 5 ounces baby spinach (about 5 packed cups)
  • 1 tablespoon fresh lime juice, plus lime wedges for serving
  • Steamed rice, such as jasmine or basmati, for serving
  • 1/4 cup chopped fresh basil
  • 1/14 cup chopped fresh cilantro

Step 1. In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger, and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

Step 2. Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gnetl

 
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Posted by on August 2, 2020 in Pasta

 

Recipe: Savory Thai Noodles with Seared Brussels Sprouts

Source: New York Times Cooking

Servings: 3-4

Ingredients:

For the sauce:

  • 1/3 cup tamari sauce
  • 1/3 cup packed brown sugar
  • 3 tablesoons white miso
  • 3 tablespoons tomato paste
  • 2 tablespoons tamarind concentrate (substitute is 2 tablespoons lemon or lime juice plus 1 tablespoon brown sugar).
  • 1 teaspoon red pepper flakes

For the noodles:

  • 8 ounces Thai rice noodles
  • 3 tablespoons plus 1 teaspoon coconut oil
  • 1 bunch (6-8) scallions, trimmed
  • Kosher salt
  • 8 ounces trimmed brussels sprouts, shredded or quartered (we quarter them)
  • 4 cloves garlic, minced
  • 2 cups loosely packed cilantro leaves and thin stems
  • 4 ounces mung bean sprouts (optional)
  • 1/2 salted roasted peanuts, lightly cracked in a mortar or coarsely chopped
  • 1 red chile, such as Fresno, thinly sliced (optional)
  • 4 lime wedges for serving

Step 1. Make the sauce: In a blender or bowl, combine all the ingredients and mix until smooth. It should be thick but pourable like barbecue sauce; add water as needed to thin it out.

Step 2. Cook noodles for stir-frying according to the package directions; they should be slightly underdone. After draining, rinse well with cold water to stop the cooking. Toss noodles in 1 teaspoon coconut oil to prevent sticking.

Step 3. Cut scallions: thinly slice the white parts, and cut the pale and dark green parts into 1 inch lengths.

Step 4. Heat a wok or large nonstick skillet over high. Add 2 tablespoons coconut oil and sprinkle in salt. Add brussels sprouts and sear, tossing occasionally, until browned and cooked through, about 5 minutes. Remove from the pan and set aside.

Step 5. In the same pan over high heat, heat remaining 1 tablespoon coconut oil. Add scallions and cook, stirring often, just until wilted, about 2 minutes. Add garlic, stir, then pour in about half the sauce and stir until bubbling.

Step 6. Add noodles and cook, tossing in the sauce until cooked through, about 2 minutes. Add the remaining sauce, cooked brussels sprouts, cilantro, and bean sprouts, if using; toss to coat and heat through.

Step 7. Divide among plates. Garnish with peanuts, chile and lime wedges (if using) and serve immediately.

 
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Posted by on August 2, 2020 in Pasta

 

Recipe: Grandma’s mac

Source: Grandma Ibby

Servings: 6

Ingredients:

  • 1 pound box elbow macaroni, cooked per package instructions
  • 3/4 cup milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon oregano
  • Sliced cheddar, enough to cover top of casserole
  • 1 1/2 lbs grated cheddar (less what you sliced off)

Add milk to casserole with thyme and oregano. Add macaroni and grated cheese to milk. Mix and top with cheese slices. Cook at 325 until cheese on top if melted, about 30 minutes.

 
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Posted by on August 2, 2020 in Pasta

 

Recipe: Dad’s Thai Peanut Ramen Soup

Source: Sandboxvolcano

Servings: 6

Ingredients:

  • 3 cans (14oz) chicken stock (plus some extra water if you need it)
  • 2 tablespoons ginger, minced
  • 3 stalks lemon grass, outer layers peeled off and chopped in big chunks
  • 2 cloves garlic, crushed
  • 2 tablespoons soy sauce
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1 teaspoon red pepper flakes
  • 1 lb. chicken
  • 3 bricks of Ramen noodles (~9 oz)
  • 1 can (14 oz) coconut milk
  • 1 tablespoon green curry paste
  • 1/2 red pepper, medium dice
  • 2 carrots, sliced medium thickness
  • 1 cup steamed broccoli (or can add raw earlier in recipe)
  • 3 tablespoons peanut butter

Poach chicken: Combine stock, ginger, lemon grass, garlic, soy sauce, turmeric, cayenne, red pepper flakes, and chicken in large pot and poach chicken for 20 minutes. Remove chicken and boil 5 minutes. Use a slotted spoon to remove lemon grass. Shred chicken.

Add veggies and noodles: Add red peppers, carrots, and any other raw veggies you are using. Cook for 2 minutes. Add noodles. Cook 2 minutes.

Finish broth: Turn heat to low. Add coconut milk, curry paste, peanut butter and stir together to combine. Add chicken. Serve topped with cilantro. Some may prefer to leave the red peppers out of the soup and use as a garnish instead.

 

 
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Posted by on August 2, 2020 in Poultry, Soups and Stews

 

Recipe: Kefta and zucchini kebabs

Source: smittenkitchen.com

Servings: 6

For sauce

  • 1 cup plain yogurt (preferably whole milk)
  • 2 Tablespoons chopped fresh mint
  • 1 teaspoon minced garlic
  • 1/8 teaspoon salt

For zucchini

  • 3 Tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil (or less – maybe only half of this)
  • 2 medium zucchini (1 1/4 lb total), cut crosswise into 1/2 inch thick slices (don’t skim on the thickness or you will have difficulty with the threading)

For kefta

  • 2 slices firm white sandwich bread, torn into small pieces
  • 1 small onion
  • 1/4 cup loosely packed fresh parsley leaves
  • 1/4 cup loosely packed fresh cilantro leaves
  • 1 lb ground lamb (from shoulder) (or if you don’t like lamb, dark turkey meat is an excellent substitution)
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1/3 cup pine nuts, toasted and finely chopped

Soak 12 skewers.

Make Sauce: Stir together yogurt, mint, garlic, and salt in a small bowl and chill.

Prepare zucchini: Whisk together lemon juice, sugar, salt, pepper, and oil in a large bowl and add zucchini slices. Marinate at room temperature while making the meatballs.

Make meatballs: Cover bread with water in a bowl and soak for 10 minutes. Squeeze handfuls of bread to remove as much excess water as possible, then transfer to a bowl. Pulse onion and herbs in a food processor until finely chopped, then add to bread along with lamb, salt, spices, and pine nuts. Mix with your hands until well blended. Form lamb mixture into 36 balls (1 scant tablespoon each).

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Thread 6 meatballs 1/4 inch apart onto each of 6 skewers. Thread zucchini lengthwise onto remaining 6 skewers, so cut sides are on the grill, leaving 1/4 inch between slices. Grill zucchini and lamb on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm with yogurt sauce.

 

 
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Posted by on July 26, 2020 in Red Meat

 

Recipe: Roasted Broccoli with Parmesan

Source:   simplyrecipes.com

Servings: 3-4

Ingredients:

  • 1 1/2 lbs broccoli, cut into florets of even size
  • 3-4 Tablespoons extra virgin olive oil
  • Juice from half a lemon, about 1 Tablespoon
  • Kosher salt
  • 2-3 garlic cloves, minced
  • Freshly ground black pepper
  • 1/4 cup grated Parmesan cheese, or to taste

Directions:

  1. Heat oven to 425 degrees.
  2. In a large bowl, toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
  3. Arrange broccoli florets in a single layer on baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.
  4. Roast for 16-20 minutes until cook through and lightly browned.
  5. Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the Parmesan cheese. Be generous with the black pepper! Serve immediately.
 
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Posted by on July 26, 2020 in Vegetable Side Dishes

 

Recipe: Roasted Brussels Sprouts with Garlic

Source:   New York Times Cooking

Servings: 4

Ingredients:

  • ~1 lb of brussels sprouts
  • 4 to 6 Tablespoons extra virgin olive oil, to coat bottom of pan
  • 5 cloves garlic (we use more – probably 10)
  • salt and pepper to taste
  • 1 Tablespoon balsamic vinegar

Directions:

  1. Heat over to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cat-iron span over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
  2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
  3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

 
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Posted by on July 26, 2020 in Vegetable Side Dishes

 

Blackened Salmon Tacos

Serves 4

  • 2 cups thinly sliced red cabbage
  • 1/4 cup Mexican Crema or crème fraîche, plus more for serving
    (sour cream also works)
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 4 (6 ounce) center cut salmon fillets, skinnned
  • 1 1/2 tablespoons blackening seasoning
    (we like Paul Prudhomme’s Blackened Redfish Magic)
  • 12 6″ flour tortillas or 8 8″
  • 1 large avacado
  • 1 grapefruit, pealed and segmented
  • hot sauce (optional)

Combine cabbage, crema, cilantro, lime juice sat and pepper in a bowl.

Coat both side of the salmon with seasoning. You can then either fry or broil/bake the salmon as follows:

To fry, heat a cast iron skillet on high until it is almost smoking. Turn o the vent hood and add the salmon to the pan. After about 1 minute flip the salmon. After one minute lower the heat to medium and cook to desired doneness. Press the top of the salmon to tell how done it is.

To broil/bake, adjust racks in oven to upper middle and lower middle and heat broiler. Broil salmon on upper rack until well browned ~ 6 minutes. Flip salmon and move it to lower rack and continue cooking until salmon registers 135 degrees ~ 8 minutes.
(note this was the way the original recipe but I have not done the broil approach so I don’t know about the timing but it would be a good alternative if you don’t have a good vent hood)

Us a fork to flake the salmon into large chunks. Divide salmon evenly among tortillas. Top with slaw, avacado and grapefruit segments. Serve with extra crema.

 
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Posted by on July 15, 2020 in Uncategorized

 

Cheesy Garlic Parmesan Spaghetti Squash

Source:   http://www.thekitchn.com

Servings: 2 – 4   (1/2 recipe for 2)

Ingredients:

  • 2 ounces cream cheese
  • 2 medium spaghetti squash (about 5 pounds total)
  • 1 T olive oil
  • 3/4 tsp kosher salt
  • 1 1/4 tsp pepper
  • 3 ounces whole-milk, low-moisture mozzarella cheese, shredded (about 3/4 C)
  • 2 ounces Parmesan cheese, grated (about 1 C), divided
  • 2 T chopped fresh parsley leaves, plus more for garnish
  • 1/2 tsp garlic powder

Directions:

  1. Arrange a rack in the middle of the oven and heat oven to 450 degrees F.  Line a rimmed baking sheet with foil or parchment paper; set aside.
  2. Place 2 ounces cream cheese in a large bowl and let sit out at room temperature to soften while oven heats.  (The softer it is the easier to blend with other ingredients.)
  3. Cut each spaghetti squash in half lengthwise and scoop out the seeds.  Brush the cut sides of the squash with 1 T olive oil and season with 3/4 tsp kosher salt and 1/4 tsp ground black pepper.  Arrange the squash cut-side down on the baking sheet.  Roast until the squash is soft when poked with a fork and the skin is browned and blistered, about 35 minutes.
  4. Shred 3 oz. mozzarella cheese (about 3/4 cup) and grate 2 oz. Parmesan (1 C).  Chop parsley leaves to make 2 T,  then chop a little extra for garnish.
  5.  Add to the cream cheese: 3/4 C of mozzarella, 3/4 C of Parmesan cheese (set aside 1/4 C for topping), 2 T chopped parsley and 1/2 tsp garlic powder and stir with a rubber spatula to combine
  6. Remove baking sheet from the oven.  Flip the squash over and use a fork to shred the inside of each squash half, leaving about 1/4 inch of unshredded squash left in the shell.
  7. Transfer the  shredded squash to the cream cheese mixture and toss to combine.
  8. Evenly divide the filling between the squash halves and sprinkle with the remaining parmesan cheese.
  9. Bake until the cheese is melted, 8 to 10 minutes.  Turn the oven on to broil and broil until browned and bubbly, 2 – 3 minutes more. Garnish with parsley and serve hot.spaghetti squash
 
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Posted by on May 10, 2020 in Vegetable Side Dishes

 

Breakfast Poundcake

Breakfast Poundcake

 

 

 

 

 

This recipe comes from the NYT and Melissa Clark.  One of its best features is you almost always would have the ingredients in your pantry

  • 1 C sugar
  • Zest from 1 lemon (or lime, or orange)
  • 1/2 cup plain yogurt or buttermilk or sour cream (or whole milk w/ 1 tablespoon of lemon juice)
  • 1/2 cup melted butter ( or olive oil, coconut oil, sunflower oil)
  • 2 eggs
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup cornmeal
  • 1 ¼ cup flour

Heat oven to 350 degrees.  Grease and flour a loaf pan. (Or grease and line it with parchment.)

Now, get out a big bowl, and add the sugar and zest and wisk to combine

Add the wet ingredients to the bowl and wisk together

Whisk in the dry ingredients in this order: salt baking soda, baking powder, cornmeal. Once smooth whisk in flour.

Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan.  Slice off a thick piece and spread with butter.    Better yet toast it and spread with butter.

 

 
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Posted by on April 19, 2020 in Bread and Biscuits, Breakfast