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Thursday, February 28, 2013

Blackened Salmon with Orzo

I went to lunch with a friend of mine on Monday and had blackened Mahi Mahi.  It was good, but a little dry.  Inspired, today I decided to try making blackened Salmon.  This is the first fish I have made at home that I really enjoyed. 


Ingredients
4 salmon fillets
1 tbs olive oil

Blackened Seasoning
1 tbs smoked paparika
1 tbs onion powder
1 tbs garlic powder
1 tbs chipotle powder
1 tbs dried thyme
1 tsp black pepper
1 tsp kosher salt
1 tsp dried basil
1 tsp dried oregano

Preheat oven to 350
In a bowl combine all the seasoning.  Liberally coat salmon on all sides will the entire batch of seasoning.  In a large cast iron skillet (or oven safe skillet) heat olive oil.  When the oil begins to smoke, turn off the stove and place salmon in skillet.  Turn Salmon after 1 min.  Place entire skillet in oven for 10 min or until the salmon flakes. 

Orzo-
Follow recipe on orzo package.  Optional-After draining the orzo, add 2 tbs butter and parmesan cheese. 

  

Sunday, February 24, 2013

Home made pizza sauce

Tonight is an easy dinner.  Tim wanted to make English muffin pizzas. Of course we could use the sauce from the store, but then what would I have to write about?  I started making my own pizza sauce a few months ago and really like it better than what you find in the store.  The spices can be adjusted to individual tastes.  I generally use what I have in my spice cabinet.  Below is the main mix I try to use each time.   

Ingredients
1 14 oz can diced tomatoes
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp basil
1/4 tsp black pepper
1/4 tsp salt
1/2 tsp sugar
4 leaves of fresh rosemary

In a small saucepan over medium high heat, combine all ingredients.  With a hand blender, blend to desired consistency.  Allow to simmer for about 10 minutes for flavors to combine. 



The Verdict on yesterday's recipe

The coconut cups went over well, however  the consensus was that the crust needs to be thinner. 
Next time I think I will make 24 cups instead of 12 with the same recipe and double the amount of coconut filling.  It was not as sweet as I first anticipated.  Definitely be careful with the amount of chocolate that is used to top the cups, or use un-sweetened chocolate. 




Saturday, February 23, 2013

Chocolate, Almond, Coconut Cup Cakes

Next month my office is doing a volunteer event for the local Ronald McDonald House.  I am in the process of trying out different desserts that I can make for the event.  This is a mix between my favorite girl scout cookies and an Almond Joy bar.  I am trying out this batch on some friends tonight to see what they think and will update tomorrow with the feedback. 

Ingredients
10 tbs butter melted
3/4 light brown sugar (packed)
1/2 tsp salt
2 1/2 cups all purpose flour
14 oz shredded coconut
14 oz sweetened condensed milk
1 tsp almond extract

1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips


Heat oven to 350
Line 16 cupcake tins with paper or foil liners.
In a large bowl combine melted butter, brown sugar, salt and all purpose flour.  It will look like cookie dough.  Evenly divide into 16 balls and place into cupcake tins.  Press down to form bottom crust.  Place into oven and bake for 8 minutes.  Remove from oven and allow to start cooling. 

In a large bowl combine shredded coconut, sweetened condensed milk and almond extract.  Once combined fill the cups to the top of the cooled crust (about 1 1/2 tbs per cup).  Return to the oven for about 20 to 25 minutes or until coconut begins to caramelize.  Remove from oven and allow to cool. 

Over a double boiler (I use a small pot with a glass bowl on top), place chocolate chips and allow to melt.  With a pastry bag (or sandwich bag with one corner snipped), top the cupcakes.  You can also use a small spoon and drizzle chocolate over the coconut. 
Refrigerate for at least 1 hour. 
 
*Note if you do not want to make cupcakes just take a 9 x 9 pan and follow the same steps.  Bake crust for 8 minutes top with coconut and bake an additional 20-25 minutes top with chocolate.  Refrigerate for at least 1 hour. 

Thursday, February 21, 2013

Crock Pot Beef Roast with Veggies

The weather around here is gloomy again.  I really cannot complain too much since it seems that all our family and most of our friends are stuck in states where it is snowing.  This is a really easy meal that you can throw in a crock pot in the morning and cook slow and low or in the middle of the day on high for a couple of hours. 

Ingredients
3 lb  beef roast
5 large carrots (roughly chopped)
6 large stalks of celery (roughly chopped)
1 medium onion (roughly chopped)
10 fingerling potatoes (chopped in half)
1/2 tsp kosher salt
1/2 tsp black pepper
dash of chipotle powder (optional)
dash of smoked paprika (optional)
1/3 cup of water (optional)
1 tbs cornstarch

Spice Blend:
2 tbls chipotle powder
1 tbls smoked paprika
1 tbls onion powder
1/2 tsp kosher salt
1 tsp black pepper


Mix all spices in a bowl.  Liberally coat beef roast with spice blend on all sides.*  In a large saute pan sear all sides of beef on high heat (about 1 minute per side). Place veggies except potatoes in a crockpot.  Add salt,pepper, chipotle powder, paprika, then place beef roast on top.  Cook on high for 3 hours(all day on low).   In a microwave safe bowl, place potatoes in the microwave for 2 minutes.   Add to crock pot.  Wait an additional hour. 

Remove beef roast and with a slotted spoon remove veggies.  Add 1/3 cup of water to crock pot.  In a small bowl place 1 tbs. corn starch and some of the heated mixture to create a paste.  Once the paste is smooth return to crock pot.  Heat until gravy begins to thicken.  For thicker gravy add more cornstarch paste.   

*Not all of the spice blend will be used. Store remaining spice blend in an airtight container for later use. 

Monday, February 18, 2013

Did you not eat all your chicken soup? (Chicken Pot Pie)

I made chicken soup again yesterday and had some leftovers. Today I decided to make chicken pot pie.  This recipe is a little harder to give an exact recipe but here goes.


Ingredients
3 cups of leftover soup (enough to fill half of a 9 in pie pan)
1 cup chicken broth
6 tbs butter
3 tbs white flour
1 pre-made pie crust.

Preheat oven 450

In a small sauce pan, melt the butter and stir in the white flour until it starts bubbling.  Add mixture and the 1 cup of broth to the already made soup and stir until combined.  Pour soup into 9 inch pie pan.    Place pre-made pie crust over the pan and put some vents in the top. Wrap foil around the outer edges of the crust so it does not burn.  When the center begins to turn brown remove the foil so the edges can brown. 

Bake until entire crust is golden brown about 10 to 20 minutes. 

Tim likes to top his with shredded cheddar cheese







Thursday, February 14, 2013

Caramel chocolate cupcakes

Growing up I always wanted to be a baker, but when I tried to bake anything it was always a flop.  I know that does not sound like a ringing endorsement for this recipe but hear me out.  I think it was the first time I met my mother in law (who by the way was a home economics teacher), we were making biscotti and she asked me for a cup of flour and that is when I knew why my baking never turned out.  So here is a little history: growing up in my family where my mom nor my sisters bake; a cup in our household was a coffee mug. I do not think we owned an actual measuring cup.  So I handed my mother in law a coffee cup of flour.   Lets just say, 5 years later she has not let me forget that moment.  So now I know the difference between a liquid cup and a solid cup and a coffee cup and my baking has much improved. 


Chocolate cupcakes:

Ingredients
1 1/2 cups all purpose flour
1/4 cup unsweetened coco powder
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup brewed coffee (used Starbucks instant and 8 oz of water)
1 Tbsp white vinegar
2 tsp vanilla extract
6 tbsp olive oil

Preheat oven to 350
In a large bowl combine all your dry ingredients and mix until all the clumps are removed. 
In a measuring cup combine all your wet ingredients and incorporate them into your dry ingredients. 
Stir until they are combined.  Put 1/4 cup of batter in cupcake liners.  Bake 18 to 20 minutes until toothpick comes clean.  Let cool completly before frosting. 


Depending on how much batter you put in the cupcake liners I was able to make 18. 


Salted Carmel Buttercream frosting

Ingredients
1/2 cup granulated sugar
4 tablespoons water
1/2 cup heavy cream
2 teaspoon vanilla extract
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
1/2 teaspoon fine salt
1 3/4 cup powdered sugar


In a small saucepan combine granulated sugar and water.  Stir with a wooden spoon and bring to a bowl until it becomes an amber color.  Takes about 8 to 10 minutes.  Remove from heat and let cool for about 3 minutes, then stir in the heavy cream and vanilla extract.  ***Do not stop stirring or it sticks to the bottom of the pan and is a pain to clean off.*** Cool for about 10 to 15 minutes.  ***Even easier buy the caramel sauce from your grocery store***

In a mixer combine the butter salt and cream. Add the powdered sugar until it is well combined 
Add cooled caramel mixture. 

Refrigerate until ready to use. 


Wednesday, February 13, 2013

Indian Red Beans and Rice

Every culture seems to have its own version of red beans and rice.  This is is the Indian vegetarian version called 'Rajma'.  I usually like eating it on a cold day because it is warm and hearty. 

Ingredients
2 tbs olive oil
2 tsp cumin seeds
1 medium onion chopped or minced
1 tsp minced garlic
1 tsp minced ginger
1 14 oz can of diced tomatoes
1/2 tsp turmeric
1 tsp red chili powder (more or less depending on desired chemical heat)
salt to taste
2 14 oz cans red kidney beans drained and washed
2 cups water
2 tsp garam masala (see recipe from earlier post)
1/2 cup Cilantro

In a large saucepan over medium high heat add oil and cumin seeds.  When seeds begin to crackle add onions.  Cook onions until caramelized and add garlic, ginger, chopped tomatoes, turmeric, chili powder, and salt.  Cook for about 10 minutes or until tomatoes start breaking down.  Add red kidney beans and water (add more if it looks too thick). Bring to a boil, add garam masala, cilantro and lower heat to a simmer.  Let cook for about 20 minutes while you are waiting for the rice to cook.
 

Monday, February 11, 2013

Eggplant Parmesan

This is the first time I have ever made this recipe.  I still have some things to tweak but for my first attempt it was good.  The thing I need to work on with this recipe is getting the coated eggplants to brown in the oven so I do not have to fry them.  If you have any suggestions please let me know. 
Ingredients
2 medium eggplants
2 tbs Kosher Salt
1 cup Panko
1 cup Italian bread crumbs
2 eggs
4 cups shreeded mozzarella
1 cup shreeded parmesan

Marinara Sauce (see meat lasagna recipe and make the sauce minus the meat)


Cut the eggplant in 1/2 thick circles and salt them on both sides.  Lay eggplant on single layer of paper towels and cover with an additional paper towel for about 2 hours (more if you have time). 
After the eggplants have sat for a while pat down with an additional paper towel so it takes most of the moisture out and removes some of the salt. 

Preheat oven to 375
Whisk the eggs in a large bowl and place the panko and breadcrumbs on a plate.  Coat eggplant with egg and then drench in panko/breadcrumbs.  Place on cookie sheet and bake about 15 min and then turn and bake 15 more min.  At this point I ended up frying the eggplant for less than a minute on each side to get it crispy. 

Preheat oven to 400
In a 9x13 pan put a layer of marinara sauce and layer eggplant, mozzarella cheese, and parmesan cheese.  You should have 2 layers of eggplant. Bake for 20 minutes or until cheese on top is melted and begins to brown. 




 


Sunday, February 10, 2013

Veggie Lasagna


When I was a kid in Colorado, on occasion we would have the Stouffer’s veggie lasagna (my parents are vegetarian, I know you would not know it from my meat heavy posts).  I think this is one of my father’s non-Indian food favorites.    I have also had a several requests, to post a few vegetarian meals.  Once again thank you to Brad for the original recipe.  His recipe only has spinach as the veggie, but I added carrots and broccoli.  Another addition is the Panko topping; I think the Stouffer’s has some sort of breading on top that I always liked and I thought Panko would be a good idea (Tim only allowed me to put on half of it).

Ingredients
20 oz frozen leaf/chopped spinach
Non Panko on the Left/Panko on the Right
10 oz frozen chopped broccoli
5 oz matchstick carrots
2 lbs ricotta
1 ¼ cup shredded parmesan
Salt, pepper, and garlic powder to taste
2 eggs (optional)
1 package barilla no cook lasagna noodles
Butter or Ghee to grease the pan
4 cups shredded mozzarella (divided)
3 cups panko
4 tbs butter

Preheat oven to 375
In a large microwave safe bowl thaw spinach and broccoli; drain excess water.  Add the carrots, parmesan, ricotta, salt, pepper garlic powder and eggs, and stir until combined.  Grease a 9x13 pan with butter or ghee.  Put a layer of noodles down and top with mixture, then spread 1 cup mozzarella.  Continue layering for 3 to 4 layers making sure the last layer is mozzarella.  Cover pan with tented foil (this is so the foil does not stick to the cheese).  Bake for 25 minutes.  Uncover and if you decide to top with Panko; Toast panko in melted butter and cover top layer.  Bake for an additional 25 minutes.  Remove from oven and let set for 5 min. 

 

Thursday, February 7, 2013

Chicken with Artichoke, Lemon and Capers

This recipe came about because I buy in bulk at Costco.  I had a big bottle of artichoke hearts that I thought would be a good purchase and of course the BIG package of chicken thighs.  I used most of the artichokes in the other pasta dish that I make, but I needed to use the rest before they went bad. 

I like to serve the chicken with linguine and use the lemon butter sauce that is created to coat my pasta, but Tim says he does not like that combination.  He is still trying to figure out what he wants to eat it with. Sometimes he eats it on its own. 

Ingredients:
4 chicken thighs (with skin)
Juice of 2 lemons
4 tbs butter
1 12 oz can of artichoke hearts quartered and drained
1 6 oz bottle of capers drained
1 medium onion julienned
salt, pepper and red chili pepper flakes to taste
1 sprig of fresh rosemary (optional)


Preheat oven to 375 degrees.

In an oven safe skillet (cast iron works well),  melt 2 tbs butter over medium heat.  Add onions and cook until translucent.  Add artichoke hearts, capers and the juice of 2 lemons.  Let come to a simmer.  Salt and pepper the chicken thighs and then nestle them into the pan.  Shake Red chili flakes over the chicken.  Divide the remaining 2 tbs butter and place on top of the 4 pieces of chicken.  Place rosemary in center of skillet.  Place in oven for 45 min or until internal temp is 165 degrees. 


Tuesday, February 5, 2013

Black Rasberry Marinade for Pork

Tim's Aunt M makes jam every year and always gives us a few jars when we visit.  We are not big toast eaters and hardly ever have PB&J so I needed to figure out how I could use this delicious jam. 
Here is what I came up with.

Ingredients
1 cup raspberry jam *
1 small onion chopped
1 tsp minced garlic
1 tsp hot chili pepper (optional but recommended)
1/4 cup red wine
1 tbs corn starch

*Note I used Aunt M's Black Raspberry Jam.


In a small sauce pan saute onions and garlic.  Add jam and let simmer.  In a small bowl combine cornstarch and wine until smooth.  Add the mixture to the hot jam mix.  Let simmer for another few minutes. 

Now to use: I used it on ribs on a stick, which is a pork loin with skewers run through to create ribs.  Put the loin in a 9x13 pan and pour the marinade over the meat.  Cover and bake on 325 for 1 1/2 hours and then uncovered for about 20 minutes.  Internal temp should be between 150 and 165.  Fnally broil for 10 min to caramelize.

Sunday, February 3, 2013

Nacho's for Super Bowl Sunday

Tim's family makes these every year, the day before Thanksgiving.They started making this when the local pizza joint stopped making taco pizza. They call them "Stomach ache chips", because you eat and eat and eat until your stomach hurts. 

These are great for a group of people and super easy to make.  We had them on Super Bowl Sunday while watching the commercials. 

Ingredients:
1 lb ground chuck
1 package taco seasoning
1 cup chopped green onions
1 can olives chopped
1 13 oz package of tortilla chips
2 cups shredded cheddar cheese.

In a large skillet brown meat.  Once meat is browned remove excess fat.  Prepare taco meat as directed on the taco seasoning package.  
Before

Preheat oven to 375 degrees.

Now assemble:
On a cookie sheet spread chips in an even layer.  Sprinkle 1/4 cup cheese, green onions, black olives, and meat.  Top with remaining cheese.

Bake until cheese is melted. 

Serve with guacamole, sour cream, and salsa. 

After







Saturday, February 2, 2013

Meaty Lasagna

When Tim, and I were first dating we found a little pizza place within walking distance of his apartment that served the best lasagna we had ever eaten.  I used to order from there a few times and everyone loved it.  Sadly the place closed after a few years, but lucky for us, one of the owners, chef Brad, lived down the street from us and shared the recipe with us.  With Brad's permission, I am allowed to share the recipe with you.  Brad if you are reading this, it is not your recipe anymore; I made some slight changes :).

On a side note:  I made this for the Casserole Club at my local Ronald McDonald House.  We froze it for the nights they do not have donor meals. 

Ingredients:
2 lbs ground chuck beef
1 med chopped onion
2 teaspoons minced garlic
28 oz can crushed tomatoes
12 oz tomato paste
1 tablespoon sugar
1/2 tsp fresh rosemary chopped *
1/4 tsp oregano *
1/4 tsp basil *
salt and pepper to taste
16 oz ricotta cheese
1 egg
1 cup shredded parmesan cheese
2 or more cups of shredded mozzarella
1 package no cook lasagna noodles

* these can be replaced with 1 teaspoon Italian seasoning

In a large pot, brown meat with onion and garlic.  Then add crushed tomatoes, tomato paste, sugar, rosemary, oregano, basil, salt and pepper.  Simmer, covered for about 1 1/2 hours.  Do not skim the oil off the top; you will use this to grease the pan later. 
In a medium size bowl, mix ricotta cheese, egg, and parmesan cheese, salt and pepper to taste. 

Grease a 9x13 pan with the oil from the sauce.  Now assemble the lasagna. 
Place a thin layer of sauce on the bottom of the pan.  Layer the noodles, thin layer of the ricotta cheese mixture, layer of shredded mozzarella, and layer of sauce.  Repeat, for about 3 to 4 layers. You should end with the sauce covering the top layer.  Cover with aluminum foil and bake 375 F degrees for 25 minutes.  Remove foil and bake an additional 25 minutes.  Now cover the top with more mozzarella cheese and bake another 5 minutes.