Two days after the Thanksgiving of 2004, Springfield resident "Mary B." was weak, pale, and could no longer take the feeling of jackhammers pounding in her head. She checked herself into the hospital, where she was treated for anemia. The underlying cause of her condition was a mystery, however, so her doctors ordered some tests.
A month later Mary got the news: she had Celiac disease, a digestive disease that makes the body unable to tolerate gluten. Gluten is a protein found in wheat, barley, and rye. When a Celiac sufferer eats gluten it causes damage to the small intestine. As a result, the body is less able to absorb nutrients from food. This can lead to malnutrition, weight loss, chronic fatigue, premature osteoporosis and other serious problems. The Gluten Intolerance Group estimates there are 2 million people in the United States with Celiac disease.
Some people who feel ill when they eat gluten may have gluten intolerance, a less severe condition that has not been proven to damage the small intestine. Still, people with gluten intolerance may experience symptoms such as bloating, diarrhea, constipation, or acid reflux.
The day Mary found out she had Celiac disease, “I went to my pantry and started pulling things off the shelves. It was almost bare by the time I finished,” she says. Celiac disease means more than cutting out bread. Many processed foods, from marinades to soups to processed lunch meats, have small amounts of flour in them. Oats are often cross-contaminated with wheat or other grains because they’re grown and processed together. Eating in restaurants can be tricky, as many places mix and cook their gluten-free and non-gluten-free items on the same surfaces.
The good news is that as more people find out they have Celiac disease, more food options are becoming available to them. Manufacturers are starting to produce more gluten-free flours, cereals and other products. Grocery stores are stocking these items more frequently.
And creative people are developing really delicious recipes. Michie Page is a member of the Eugene chapter of the Gluten Intolerance Group. Her Heaven on a Plate (Truffle Cake) is absolutely divine. A copy of the recipe is included here, and you can find more of Michie’s recipes at www.gig-eugene.org (look for her “GFChef” moniker). The website also has more information about the Eugene Gluten Intolerance Group, which served people from Springfield and all of Lane County. (For the national Gluten Intolerance Group website, visit www.gluten.net).
Mary highly recommends the group for anyone with Celiac disease or gluten intolerance. “You get a lot of good information with the speakers they bring in,” she says. Plus, “It’s nice to know that others are in the same boat as you are.”
Heaven on a Plate (Truffle Cake)
1-1/4 c. unsalted butter
1/4 c. Hershey's® Special Dark® cocoa
1/2 c. Hershey's® cocoa
1 c. plus 1 T. sugar, divided
1 T. gluten-free multi-blend flour
3 t. gluten-free vanilla extract
4 eggs, separated
2 t. soy sour cream
Heat oven to 425°F. Grease bottom of 8-inch springform pan.
Melt butter in medium saucepan over low heat. Sift in cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour, soy sour cream and vanilla. Add egg yolks, one at a time, beating well after each addition.
Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.
Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours.
Monday, July 5, 2010
Monday, May 17, 2010
Go Green at the Farmers Market
The Springfield Farmers Market is set to open its third season on Friday, May 7 at 3:00pm. A visit to the market this time of year means being encountered by a lot of green, and not (necessarily) the University of Oregon kind. Greens such as lettuce, spinach, kale, and bok choy are prolific this time of year. These plants grow well in cooler conditions, which is why you see more of them in the spring but less in the summer.
Cabbage might not generate as much excitement as things like berries and tomatoes, but if you look at the nutritional value of these delicious veggies you’re likely to get more excited. I have a fantastic book called “The World’s Healthiest Foods” by George Mateljna. After many years of research, George created a list of what he considers to be the world’s 80 healthiest foods. The most nutrient rich food on his list? Spinach. Swiss chard, romaine lettuce, collard greens, kale, and mustard greens follow further down the list. A glance at the “nutrient-richness chart” of each shows these greens to be an excellent source of things such as vitamins K, A, C, folate, iron, and calcium. (And berry lovers can rest assured – strawberries and raspberries also rank highly on George’s healthiest foods chart.) You can get more information about "The World's Healthiest Foods" at http://whfoods.org.
If preparing some of these greens will be a new experience for you, here are a few suggestions to get you started. Almost everyone likes coleslaw, so if you have picky eaters, give Collard Slaw a try. One day while I was preparing coleslaw I tossed in some collard greens that were languishing in the refrigerator. Collards are surprisingly sweet when eaten raw, and the light dressing won’t make the vegetables soggy. The mustard’s spiciness intensifies the longer the coleslaw sits, so you might make this dish the night before you plan to serve it.
My fiancé invented Creamy Chicken and Bok Choy during his bachelor days, and we still enjoy it frequently in the spring. It comes together fast and tastes great over steamed rice.
The market’s organizers are working to make your source of fruits, veggies, homemade goods, and plants even more fun this year. They will be offering music, demonstrations, and other activities to keep you entertained while you’re shopping. The best part for me is always thinking about what I’m going to make with all that produce when I get home.
Collard Slaw
Makes 12 servings
1/4 c. apple cider vinegar
2 T. sugar
1 t. ground mustard
1/2 t. celery seed
Pinch salt
1 small bunch collard greens (about five leaves), cut into very thin strips
1/2 head green cabbage, cut into very thin strips
1/2 head purple cabbage, cut into very thin strips
2 carrots, grated or very finely chopped
1/4 red or yellow onion, grated or very finely chopped
In a small saucepan, heat vinegar and sugar. Stir occasionally until sugar has dissolved. Let cool slightly.
Place remaining ingredients in a large bowl. Pour dressing over collard mixture and toss thoroughly to combine.
Creamy Chicken and Bok Choy
Makes four servings
2 c. white rice
2 boneless, skinless chicken breasts, cubed
2 t. olive oil
1/2 onion, diced
2 cloves garlic, minced
5-6 mushrooms, sliced
1 T. white wine
2 t. Dijon mustard
2 t. soy sauce
1 t. lemon juice
1/2 t. paprika
1/2 t. ground cumin
Pinch cayenne pepper
Pinch cinnamon
1 bunch baby bok choy, coarsely chopped
2-3 T. light sour cream
Salt and pepper
Cook rice according to package directions. In the meantime, in a large skillet, heat oil. Add chicken and cook through. Add onion and garlic and cook until they begin to soften, 2-3 minutes. Add mushrooms and cook for 1 minute.
Add white wine, Dijon mustard, soy sauce, lemon juice, paprika, cumin, cayenne pepper, and cinnamon. Stir well to combine. Cook for 3-4 minutes or until bubbly.
Add bok choy to skillet and cook until it begins to wilt. Add sour cream and cook until heated through (do not let sauce come to a boil). Season with salt and pepper to taste. Serve over cooked rice.
Cabbage might not generate as much excitement as things like berries and tomatoes, but if you look at the nutritional value of these delicious veggies you’re likely to get more excited. I have a fantastic book called “The World’s Healthiest Foods” by George Mateljna. After many years of research, George created a list of what he considers to be the world’s 80 healthiest foods. The most nutrient rich food on his list? Spinach. Swiss chard, romaine lettuce, collard greens, kale, and mustard greens follow further down the list. A glance at the “nutrient-richness chart” of each shows these greens to be an excellent source of things such as vitamins K, A, C, folate, iron, and calcium. (And berry lovers can rest assured – strawberries and raspberries also rank highly on George’s healthiest foods chart.) You can get more information about "The World's Healthiest Foods" at http://whfoods.org.
If preparing some of these greens will be a new experience for you, here are a few suggestions to get you started. Almost everyone likes coleslaw, so if you have picky eaters, give Collard Slaw a try. One day while I was preparing coleslaw I tossed in some collard greens that were languishing in the refrigerator. Collards are surprisingly sweet when eaten raw, and the light dressing won’t make the vegetables soggy. The mustard’s spiciness intensifies the longer the coleslaw sits, so you might make this dish the night before you plan to serve it.
My fiancé invented Creamy Chicken and Bok Choy during his bachelor days, and we still enjoy it frequently in the spring. It comes together fast and tastes great over steamed rice.
The market’s organizers are working to make your source of fruits, veggies, homemade goods, and plants even more fun this year. They will be offering music, demonstrations, and other activities to keep you entertained while you’re shopping. The best part for me is always thinking about what I’m going to make with all that produce when I get home.
Collard Slaw
Makes 12 servings
1/4 c. apple cider vinegar
2 T. sugar
1 t. ground mustard
1/2 t. celery seed
Pinch salt
1 small bunch collard greens (about five leaves), cut into very thin strips
1/2 head green cabbage, cut into very thin strips
1/2 head purple cabbage, cut into very thin strips
2 carrots, grated or very finely chopped
1/4 red or yellow onion, grated or very finely chopped
In a small saucepan, heat vinegar and sugar. Stir occasionally until sugar has dissolved. Let cool slightly.
Place remaining ingredients in a large bowl. Pour dressing over collard mixture and toss thoroughly to combine.
Creamy Chicken and Bok Choy
Makes four servings
2 c. white rice
2 boneless, skinless chicken breasts, cubed
2 t. olive oil
1/2 onion, diced
2 cloves garlic, minced
5-6 mushrooms, sliced
1 T. white wine
2 t. Dijon mustard
2 t. soy sauce
1 t. lemon juice
1/2 t. paprika
1/2 t. ground cumin
Pinch cayenne pepper
Pinch cinnamon
1 bunch baby bok choy, coarsely chopped
2-3 T. light sour cream
Salt and pepper
Cook rice according to package directions. In the meantime, in a large skillet, heat oil. Add chicken and cook through. Add onion and garlic and cook until they begin to soften, 2-3 minutes. Add mushrooms and cook for 1 minute.
Add white wine, Dijon mustard, soy sauce, lemon juice, paprika, cumin, cayenne pepper, and cinnamon. Stir well to combine. Cook for 3-4 minutes or until bubbly.
Add bok choy to skillet and cook until it begins to wilt. Add sour cream and cook until heated through (do not let sauce come to a boil). Season with salt and pepper to taste. Serve over cooked rice.
Friday, April 9, 2010
Lasagna On A Weeknight? Yes You Can!
My sister Kathryn was a big fan of the Garfield comic strip as a child. Garfield the cat loved lasagna, and one year Kathryn decided lasagna was her favorite food as well. Luckily she liked to make it too, and would toil for hours in the kitchen to make it for her birthday and on other special occasions.
As an adult, the image of my sister slaving away over a hot stove was enough to keep me from making lasagna too often. Plus, although it tastes good, it’s not exactly good for you, with the layers upon layers of ooey-gooey cheese.
Over the years I’ve learned a few tricks and acquired a few recipes that have dashed those old worries about time and health (to some extent). The first was my discovery of no-boil lasagna noodle. I’ve always thought the worst part about making lasagna was cooking those enormous noodles. They always seem to stick together in the pan, they’re awkward to handle, and they take a long time to cook.
Then some genius came up with noodles that don’t have to be boiled before they go into the lasagna. You simply lay them in the pan and add the rest of your ingredients. Although I’ve found they don’t cook up quite as nicely as the pre-boiled noodles, when I’m pinched for time I’m willing to make the sacrifice.
If you’re really in a hurry, forget lasagna noodles altogether and use frozen ravioli instead. The ravioli are easy to handle and, since they’re already stuffed with cheese (and other goodies depending on your preference) it cuts down on the time spent grating, slicing or stirring up cheese mixes. I’ve heard this dish referred to as “Shortcut” Lasagna and it really is a huge time-saver. Try buying whole grain ravioli, which will make the dish a little better for you.
Although I prefer to make my red sauce from scratch, using bottled pasta sauce can also save you a lot of time. My favorite trick to boost nutrition is to stir lots of fresh veggies into the sauce. I find that adults think they add flavor and kids hardly notice them. Spinach and red pepper are my favorites, but you can use whatever veggies you have on hand.
The last time I made lasagna, and was cutting up an entire pound of mozzarella cheese, I realized that simply putting less of the bad stuff in lasagna would also make it healthier. Just like that, Kathryn’s Lasagna got a quick makeover. I think it’s almost as good as the original – although, like so many dishes, somehow it always tastes better when my sister makes it.
Shortcut Lasagna
Makes 12 servings
1 25-ounce package frozen ravioli (whole wheat if desired)
1 lb. ground turkey
1 garlic clove, minced
1 zucchini, grated
1 bunch spinach, cut into 2” pieces
6-8 mushrooms, sliced
1 24-ounce jar pasta sauce
1 T. dried parsley
1 9-ounce bag mozzarella cheese
Cook ravioli according to package directions; drain.
In the meantime, in a large skillet, cook turkey and garlic until meat is no longer pink. Add zucchini, spinach, mushrooms, sauce and parsley and cook until vegetables are tender.
Pour 1/3 of sauce into a 9” x 13” pan. Layer with half the ravioli, 1/3 sauce mixture, and half the cheese. Repeat layers. Cover with foil and bake at 375 degrees for 20-25 minutes. Uncover and bake an additional 10 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.
Kathryn’s Lasagna
Makes 12 servings
1 lb. ground pork sausage
1 clove garlic, minced
1 28-ounce can whole tomatoes
2 6-ounce cans tomato paste
1 bunch spinach, cut into 2” pieces
1 red bell pepper, chopped
1 T. dried basil
1 16-ounce container cottage cheese
¼ c. grated Parmesan cheese
1 T. dried parsley
1 egg
½ t. pepper
8 no-boil lasagna noodles
½ lb. mozzarella cheese, sliced very thin
In a large skillet, cook sausage and garlic until meat is no longer pink; drain. Add tomatoes, tomato paste, spinach, bell pepper and basil. Simmer, uncovered, for 30 minutes.
In the meantime, mix cottage cheese, Parmesan cheese, parsley, egg and pepper in a large bowl.
Pour 1/3 of sauce into a 9” x 13” pan. Layer with half the noodles and cottage cheese mixture. Top with 1/3 sauce, lasagna noodles, mozzarella cheese and remaining 1/3 sauce. Repeat layers. Bake at 375 degrees for 30 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.
As an adult, the image of my sister slaving away over a hot stove was enough to keep me from making lasagna too often. Plus, although it tastes good, it’s not exactly good for you, with the layers upon layers of ooey-gooey cheese.
Over the years I’ve learned a few tricks and acquired a few recipes that have dashed those old worries about time and health (to some extent). The first was my discovery of no-boil lasagna noodle. I’ve always thought the worst part about making lasagna was cooking those enormous noodles. They always seem to stick together in the pan, they’re awkward to handle, and they take a long time to cook.
Then some genius came up with noodles that don’t have to be boiled before they go into the lasagna. You simply lay them in the pan and add the rest of your ingredients. Although I’ve found they don’t cook up quite as nicely as the pre-boiled noodles, when I’m pinched for time I’m willing to make the sacrifice.
If you’re really in a hurry, forget lasagna noodles altogether and use frozen ravioli instead. The ravioli are easy to handle and, since they’re already stuffed with cheese (and other goodies depending on your preference) it cuts down on the time spent grating, slicing or stirring up cheese mixes. I’ve heard this dish referred to as “Shortcut” Lasagna and it really is a huge time-saver. Try buying whole grain ravioli, which will make the dish a little better for you.
Although I prefer to make my red sauce from scratch, using bottled pasta sauce can also save you a lot of time. My favorite trick to boost nutrition is to stir lots of fresh veggies into the sauce. I find that adults think they add flavor and kids hardly notice them. Spinach and red pepper are my favorites, but you can use whatever veggies you have on hand.
The last time I made lasagna, and was cutting up an entire pound of mozzarella cheese, I realized that simply putting less of the bad stuff in lasagna would also make it healthier. Just like that, Kathryn’s Lasagna got a quick makeover. I think it’s almost as good as the original – although, like so many dishes, somehow it always tastes better when my sister makes it.
Shortcut Lasagna
Makes 12 servings
1 25-ounce package frozen ravioli (whole wheat if desired)
1 lb. ground turkey
1 garlic clove, minced
1 zucchini, grated
1 bunch spinach, cut into 2” pieces
6-8 mushrooms, sliced
1 24-ounce jar pasta sauce
1 T. dried parsley
1 9-ounce bag mozzarella cheese
Cook ravioli according to package directions; drain.
In the meantime, in a large skillet, cook turkey and garlic until meat is no longer pink. Add zucchini, spinach, mushrooms, sauce and parsley and cook until vegetables are tender.
Pour 1/3 of sauce into a 9” x 13” pan. Layer with half the ravioli, 1/3 sauce mixture, and half the cheese. Repeat layers. Cover with foil and bake at 375 degrees for 20-25 minutes. Uncover and bake an additional 10 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.
Kathryn’s Lasagna
Makes 12 servings
1 lb. ground pork sausage
1 clove garlic, minced
1 28-ounce can whole tomatoes
2 6-ounce cans tomato paste
1 bunch spinach, cut into 2” pieces
1 red bell pepper, chopped
1 T. dried basil
1 16-ounce container cottage cheese
¼ c. grated Parmesan cheese
1 T. dried parsley
1 egg
½ t. pepper
8 no-boil lasagna noodles
½ lb. mozzarella cheese, sliced very thin
In a large skillet, cook sausage and garlic until meat is no longer pink; drain. Add tomatoes, tomato paste, spinach, bell pepper and basil. Simmer, uncovered, for 30 minutes.
In the meantime, mix cottage cheese, Parmesan cheese, parsley, egg and pepper in a large bowl.
Pour 1/3 of sauce into a 9” x 13” pan. Layer with half the noodles and cottage cheese mixture. Top with 1/3 sauce, lasagna noodles, mozzarella cheese and remaining 1/3 sauce. Repeat layers. Bake at 375 degrees for 30 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.
Saturday, April 3, 2010
Cool Kitchen Gadget
This is what I got instead of an Easter basket. It even had a chocolate Easter bunny in it. How cool!
http://www.worldwidefred.com/equalmeasure.htm
http://www.worldwidefred.com/equalmeasure.htm
Wednesday, March 31, 2010
Family Cooking Disasters
Most of my relatives on my mom’s side of the family belong to a Yahoo! Group so we can share updates and stories. The most recent conversation has been about cooking disasters, and it’s been quite entertaining. I thought I would share a few of my favorites. (Don’t miss the recipe at the bottom of the post)
From my Aunt Maria:
Last week Nick was coming to dinner and I set out to make his favorite: Chicken Pot Pie. In the morning, I lovingly baked some boneless, skinless chicken breasts, wrapped them in foil, and refrigerated them. About 5 pm I set out to make that CHICKEN Pot Pie.
I chopped up celery, carrots, broccoli florets, onions, etc; made the sauce, combined it all. Then I rolled out the pie crust. As I filled up the pie crust in the pie plate, I noticed that it seemed the 12-inch pie plate was too big for the job; the filling ingredients just did not fill up the crust like it should. Oh, well, I was in a hurry, and I went on and rolled out the top pie crust, lovingly placed it over the ingredients, fluted the edges. Beautiful.
An hour later or so later, the cooked CHICKEN pot pie sat on the counter about 10 minutes to cool a bit. We finished slurping our cups of homemade asparagus soup and I got up to slice the CHICKEN Pot pie.
As I sliced it, I looked at Nick who was looking at me as I sliced, and I must have had a stupid, duh! look on my face as I had a grim realization. He said, "What?"
"I forgot to put the (expletive deleted) chicken in this." (Unbelievable!!!)
Oh, that was okay with him; "We can have a vegetable pot pie."
Unwilling to do that I made a quick recovery. I yanked the foil-wrapped chicken from the fridge, unwrapped one & sliced it at warp speed, lifted up the top crust on the slices, and tucked some chopped chicken in. The filling was still very hot and everything was ok. Very yummy, CHICKEN pot pie, indeed.
From my Uncle Jim:
I had decided that instead of cooking the traditional turkey for dinner, I would barbeque a duck. I of course considered myself to be pretty good at this sort of thing. I put the duck, a big fat one, on the rotisserie, basted it with orange sauce, and started cooking. When I went to check on it, not knowing it was overloaded with grease, the thing had caught on fire, blown the glass out of the barbeque and pretty well destroyed the whole thing. The duck came into the house burned to a crisp. It was totally black from one end to the other.
From yours truly:
All the cooking disasters I've been privy to recently had to do with spice mix-ups - mostly because I'm not very good about labeling spices. A few months ago my mom volunteered to make curry for dinner. She accidentally put paprika in the dish instead of turmeric. When we realized what happened we added a little turmeric and it was just as good as usual.
Then I made paprika chicken at Chris's house and ran out of paprika. No problem, he said, he had more in the cupboard. We realized later that he'd given me cayenne pepper instead of paprika. Luckily it was edible but it was REALLY spicy! (the recipe for this – sans all the cayenne – is below)
The worst, though, was when I put a tablespoon of dried mint in lasagna instead of parsley. We ate it that night but I threw the rest of it away. Chris tried to make me feel better by saying, "Hey, usually when you eat lasagna you smell like garlic. With this one your breath is minty fresh!"
Chicken Paprikash
Makes 8 servings
3 T. flour
2 pounds boneless, skinless chicken breasts or thighs, cut into 1/2" strips
1 T. olive oil
1/2 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
4 garlic cloves, minced
1 stalk celery, chopped
6 mushrooms, sliced
1¼ c. chicken stock
2 T. Hungarian sweet paprika
Pinch cayenne pepper
1 t. salt
1 t. pepper
1 c. sour cream
Cooked egg noodles for serving
Toss chicken in flour. Heat oil in large saucepan over medium heat. Brown chicken in oil, about 4 minutes. Add onion, red pepper, green pepper, garlic, celery and mushrooms and cook about 4 minutes, stirring occasionally, until vegetables begin to soften. Add chicken stock, paprika, pepper, salt and pepper (make sure stock mostly covers chicken; if it doesn’t, add a little water). Bring to a boil, lower heat, cover, and let simmer for one hour or until chicken is very tender. Stir in sour cream and heat through (do not boil). Serve over cooked egg noodles.
From my Aunt Maria:
Last week Nick was coming to dinner and I set out to make his favorite: Chicken Pot Pie. In the morning, I lovingly baked some boneless, skinless chicken breasts, wrapped them in foil, and refrigerated them. About 5 pm I set out to make that CHICKEN Pot Pie.
I chopped up celery, carrots, broccoli florets, onions, etc; made the sauce, combined it all. Then I rolled out the pie crust. As I filled up the pie crust in the pie plate, I noticed that it seemed the 12-inch pie plate was too big for the job; the filling ingredients just did not fill up the crust like it should. Oh, well, I was in a hurry, and I went on and rolled out the top pie crust, lovingly placed it over the ingredients, fluted the edges. Beautiful.
An hour later or so later, the cooked CHICKEN pot pie sat on the counter about 10 minutes to cool a bit. We finished slurping our cups of homemade asparagus soup and I got up to slice the CHICKEN Pot pie.
As I sliced it, I looked at Nick who was looking at me as I sliced, and I must have had a stupid, duh! look on my face as I had a grim realization. He said, "What?"
"I forgot to put the (expletive deleted) chicken in this." (Unbelievable!!!)
Oh, that was okay with him; "We can have a vegetable pot pie."
Unwilling to do that I made a quick recovery. I yanked the foil-wrapped chicken from the fridge, unwrapped one & sliced it at warp speed, lifted up the top crust on the slices, and tucked some chopped chicken in. The filling was still very hot and everything was ok. Very yummy, CHICKEN pot pie, indeed.
From my Uncle Jim:
I had decided that instead of cooking the traditional turkey for dinner, I would barbeque a duck. I of course considered myself to be pretty good at this sort of thing. I put the duck, a big fat one, on the rotisserie, basted it with orange sauce, and started cooking. When I went to check on it, not knowing it was overloaded with grease, the thing had caught on fire, blown the glass out of the barbeque and pretty well destroyed the whole thing. The duck came into the house burned to a crisp. It was totally black from one end to the other.
From yours truly:
All the cooking disasters I've been privy to recently had to do with spice mix-ups - mostly because I'm not very good about labeling spices. A few months ago my mom volunteered to make curry for dinner. She accidentally put paprika in the dish instead of turmeric. When we realized what happened we added a little turmeric and it was just as good as usual.
Then I made paprika chicken at Chris's house and ran out of paprika. No problem, he said, he had more in the cupboard. We realized later that he'd given me cayenne pepper instead of paprika. Luckily it was edible but it was REALLY spicy! (the recipe for this – sans all the cayenne – is below)
The worst, though, was when I put a tablespoon of dried mint in lasagna instead of parsley. We ate it that night but I threw the rest of it away. Chris tried to make me feel better by saying, "Hey, usually when you eat lasagna you smell like garlic. With this one your breath is minty fresh!"
Chicken Paprikash
Makes 8 servings
3 T. flour
2 pounds boneless, skinless chicken breasts or thighs, cut into 1/2" strips
1 T. olive oil
1/2 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
4 garlic cloves, minced
1 stalk celery, chopped
6 mushrooms, sliced
1¼ c. chicken stock
2 T. Hungarian sweet paprika
Pinch cayenne pepper
1 t. salt
1 t. pepper
1 c. sour cream
Cooked egg noodles for serving
Toss chicken in flour. Heat oil in large saucepan over medium heat. Brown chicken in oil, about 4 minutes. Add onion, red pepper, green pepper, garlic, celery and mushrooms and cook about 4 minutes, stirring occasionally, until vegetables begin to soften. Add chicken stock, paprika, pepper, salt and pepper (make sure stock mostly covers chicken; if it doesn’t, add a little water). Bring to a boil, lower heat, cover, and let simmer for one hour or until chicken is very tender. Stir in sour cream and heat through (do not boil). Serve over cooked egg noodles.
Monday, March 22, 2010
A Dinner Too Good Not To Share
When my favorite cooking magazine came in the mail over the weekend I was inspired by a salmon salad that promised to be light, springy, and packed with good-for-the-brain omega-3’s. Who can’t use some extra brain power on a Monday? Magazine in hand, I charged off to work this morning, planning a quick shopping trip for the ingredients.
Those of you who know me well won’t be surprised to hear I somehow lost the magazine over the course of the day. Luckily I could remember some of the ingredients, and the more I started thinking about it, the more I thought the salad needed something fruity to compliment its purported springy-ness.
Not all my last-minute dinner experiments turn out so well, so I had to share this one right away. The fruit dressing was a great compliment to the salmon, as was the fresh spinach salad. Walnuts added another dose of omega-3 fatty acid, and avocados provide a dose of “good” fat.
No salmon meal is complete without rice pilaf, in my opinion, so I’ve included my recipe for that as well. The complete meal also came together in about an hour. So in addition to all the health benefits, you can enjoy a time benefit with this delicious meal!
Rice Pilaf
Makes 4 servings
1 T. butter
¼ c. orzo
1 ½ c. wild rice
2 c. chicken stock
½ t. pepper
¼ t. salt
¼ t. dried thyme
¼ t. dried parsley
Melt butter in a medium-sized saucepan. Add orzo and cook, stirring occasionally, until orzo begins to brown. Add rice and stir well. Add chicken stock, 1 c. water, pepper, salt, thyme and parsley. Bring to a boil, then cook until liquid is absorbed, about 45 minutes.
Meanwhile….
Salmon with Spinach Salad
Makes 4 servings
2 oranges
¼ c. blueberries
2 T. white wine vinegar
1 t. honey
½ t. Dijon mustard
½ t. salt
¼ t. pepper
¼ c. canola oil
1 t. poppy seeds
1 lb. salmon fillets
9 ounce bag baby spinach
¼ c. walnuts
1 avocado, cut into cubes
Supreme both oranges, reserving juice. Put orange juice, blueberries, vinegar, honey, mustard, salt and pepper in a blender; pulse to combine. While blender is running, add oil in a slow, steady stream until well combined.
Brush 1 T. dressing over salmon fillets. Bake at 425 degrees for 10 minutes or until salmon is opaque and flakes easily with a fork.
Place spinach, oranges, walnuts and avocado in a bowl. Stir poppy seeds into remaining dressing. Drizzle dressing over salad and toss until spinach is well coated (you may not need all dressing).
Serve salmon with salad and rice pilaf.
Those of you who know me well won’t be surprised to hear I somehow lost the magazine over the course of the day. Luckily I could remember some of the ingredients, and the more I started thinking about it, the more I thought the salad needed something fruity to compliment its purported springy-ness.
Not all my last-minute dinner experiments turn out so well, so I had to share this one right away. The fruit dressing was a great compliment to the salmon, as was the fresh spinach salad. Walnuts added another dose of omega-3 fatty acid, and avocados provide a dose of “good” fat.
No salmon meal is complete without rice pilaf, in my opinion, so I’ve included my recipe for that as well. The complete meal also came together in about an hour. So in addition to all the health benefits, you can enjoy a time benefit with this delicious meal!
Rice Pilaf
Makes 4 servings
1 T. butter
¼ c. orzo
1 ½ c. wild rice
2 c. chicken stock
½ t. pepper
¼ t. salt
¼ t. dried thyme
¼ t. dried parsley
Melt butter in a medium-sized saucepan. Add orzo and cook, stirring occasionally, until orzo begins to brown. Add rice and stir well. Add chicken stock, 1 c. water, pepper, salt, thyme and parsley. Bring to a boil, then cook until liquid is absorbed, about 45 minutes.
Meanwhile….
Salmon with Spinach Salad
Makes 4 servings
2 oranges
¼ c. blueberries
2 T. white wine vinegar
1 t. honey
½ t. Dijon mustard
½ t. salt
¼ t. pepper
¼ c. canola oil
1 t. poppy seeds
1 lb. salmon fillets
9 ounce bag baby spinach
¼ c. walnuts
1 avocado, cut into cubes
Supreme both oranges, reserving juice. Put orange juice, blueberries, vinegar, honey, mustard, salt and pepper in a blender; pulse to combine. While blender is running, add oil in a slow, steady stream until well combined.
Brush 1 T. dressing over salmon fillets. Bake at 425 degrees for 10 minutes or until salmon is opaque and flakes easily with a fork.
Place spinach, oranges, walnuts and avocado in a bowl. Stir poppy seeds into remaining dressing. Drizzle dressing over salad and toss until spinach is well coated (you may not need all dressing).
Serve salmon with salad and rice pilaf.
Thursday, March 11, 2010
Paella Lessons From A Master
Last Christmas my boyfriend received a paella pan from his brother’s partner, Alex Province. Even better, Alex gave him detailed instructions on how to make this traditional Spanish dish. Although Alex was raised in the United States, he was born in Madrid and went to graduate school in Spain. Today he is a manager for a wine company, owner of a Spanish wine import company, and a paella connoisseur.
“Paella (pah-EY-uh) is designed to be a peasant dish,” Alex explained to us. “It’s a philosophy and a cooking style more than a formula.” The basic idea is to combine rice, veggies, and meat or seafood in a shallow pan and cook it until it becomes major comfort food. The following are some tips for making great paella at home.
First is the pan. A paella pan, which is large and shallow, helps but is not absolutely necessary. A large frying pan is a decent stand-in. Alex recommends measuring out the volume your pan can hold by pouring water into it before you get started. You can measure how much the pan will comfortably hold and make adjustments to your recipe from there.
Next is the rice. It’s important to use Valencia rice, which is intended for paella. “Make sure you don’t put too much rice in the pan,” Alex advises. “You want a nice, thin layer.” No matter how much paella you cook you’ll want to stick to a ratio of two cups of hot stock per one cup of rice.
Your goal with paella is to make sure all the liquid has absorbed by the time the rice is tender. You’ll want to carefully monitor your paella while it’s on the stovetop to make sure it doesn’t burn, but don’t stir it while it’s cooking. It will make the rice mushy. Finishing the paella in the oven is possible if you can’t get even heat on the stovetop. If you think you might do that, make sure your pan is oven safe before you get started. Also, tenting your paella with foil at the end of the cooking process will help the rice suck up the extra liquid, so it’s okay for there to be some liquid in the pan when you take it off the stove.
Use high quality stock for paella. Saffron is one of the things that makes this dish special, and you’ll want to put the saffron in the stock before it’s added to the rice.
When Alex makes paella he makes sofrito first (although that’s not included in my recipe). Sofrito is basically tomatoes, onion, garlic and bell peppers cooked to a mushy paste. If you want to use sofrito you can make it in advance and store it in the fridge. Leftovers are delicious with eggs, beans, or on steak.
Once you have all the ingredients (and the pan) squared away you can start thinking about what kind of meat to put in your paella. Seafood is a classic. So is rabbit and bacon, or chicken and chorizo (a spicy Spanish sausage). Alex says a combination of seafood and meat is his favorite. That being said, this is an easy dish to make vegetarian.
The recipe for Basic Paella is the one my sweetie tried when we got home, but it’s just something to get you started. Please take the elements of paella described here and play with them until you have something that suits your family’s tastes.
And don’t be disappointed if it doesn’t turn out perfect the first time. “Paella takes practice,” Alex says. “As long as the rice is cooked right you’ll end up with an edible treat that will wow your friends.” Even the master confesses, “I’m still, to this day, trying to recreate paella as good as my mother’s.”
Basic Paella
Makes 8 servings
4 chicken thighs
4 t. smoked Spanish paprika
Salt and pepper
1 chorizo sausage, sliced
3 T. olive oil, divided
1 8-ounce can chopped tomatoes, drained
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 c. Valencia rice
1 c. white wine
4 c. chicken stock
Pinch saffron
1 c. frozen peas
Season chicken with paprika, salt and pepper. Cook in paella pan until chicken is browned and beginning to caramelize. Remove chicken and keep warm. Add chorizo to pan and cook through. Remove chorizo and keep warm.
Heat 1 T. oil in paella pan. Add tomatoes, onion, peppers and garlic and cook until very soft and mushy. Remove vegetables.
In the meantime, heat stock in a saucepan. When stock is simmering, add saffron. Cover and keep warm.
Heat remaining 2 T. oil in paella pan. Add rice and stir until well coated and transparent, about 2 minutes. Add wine and stir, scraping up any brown bits on the bottom of the pan. Return vegetables to pan and pour in stock. Stir gently to evenly distribute ingredients. Taste paella and add additional salt and/or pepper if necessary. Nestle chicken thighs and chorizo in rice.
Bring paella to a gentle boil and cook for 15-20 minutes, or until almost all the liquid has been absorbed. (If necessary, heat water in the same pan as the stock and add ½ cup at a time) Do not stir paella while it is cooking, and do not let the bottom scorch. Add peas about 5 minutes before the paella is done cooking.
To finish, tent with foil for 10 minutes.
NOTE: If liquid has not absorbed after 20 minutes, consider finishing the paella in the oven. Cook at 350 degrees for about 10 minutes.
“Paella (pah-EY-uh) is designed to be a peasant dish,” Alex explained to us. “It’s a philosophy and a cooking style more than a formula.” The basic idea is to combine rice, veggies, and meat or seafood in a shallow pan and cook it until it becomes major comfort food. The following are some tips for making great paella at home.
First is the pan. A paella pan, which is large and shallow, helps but is not absolutely necessary. A large frying pan is a decent stand-in. Alex recommends measuring out the volume your pan can hold by pouring water into it before you get started. You can measure how much the pan will comfortably hold and make adjustments to your recipe from there.
Next is the rice. It’s important to use Valencia rice, which is intended for paella. “Make sure you don’t put too much rice in the pan,” Alex advises. “You want a nice, thin layer.” No matter how much paella you cook you’ll want to stick to a ratio of two cups of hot stock per one cup of rice.
Your goal with paella is to make sure all the liquid has absorbed by the time the rice is tender. You’ll want to carefully monitor your paella while it’s on the stovetop to make sure it doesn’t burn, but don’t stir it while it’s cooking. It will make the rice mushy. Finishing the paella in the oven is possible if you can’t get even heat on the stovetop. If you think you might do that, make sure your pan is oven safe before you get started. Also, tenting your paella with foil at the end of the cooking process will help the rice suck up the extra liquid, so it’s okay for there to be some liquid in the pan when you take it off the stove.
Use high quality stock for paella. Saffron is one of the things that makes this dish special, and you’ll want to put the saffron in the stock before it’s added to the rice.
When Alex makes paella he makes sofrito first (although that’s not included in my recipe). Sofrito is basically tomatoes, onion, garlic and bell peppers cooked to a mushy paste. If you want to use sofrito you can make it in advance and store it in the fridge. Leftovers are delicious with eggs, beans, or on steak.
Once you have all the ingredients (and the pan) squared away you can start thinking about what kind of meat to put in your paella. Seafood is a classic. So is rabbit and bacon, or chicken and chorizo (a spicy Spanish sausage). Alex says a combination of seafood and meat is his favorite. That being said, this is an easy dish to make vegetarian.
The recipe for Basic Paella is the one my sweetie tried when we got home, but it’s just something to get you started. Please take the elements of paella described here and play with them until you have something that suits your family’s tastes.
And don’t be disappointed if it doesn’t turn out perfect the first time. “Paella takes practice,” Alex says. “As long as the rice is cooked right you’ll end up with an edible treat that will wow your friends.” Even the master confesses, “I’m still, to this day, trying to recreate paella as good as my mother’s.”
Basic Paella
Makes 8 servings
4 chicken thighs
4 t. smoked Spanish paprika
Salt and pepper
1 chorizo sausage, sliced
3 T. olive oil, divided
1 8-ounce can chopped tomatoes, drained
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 c. Valencia rice
1 c. white wine
4 c. chicken stock
Pinch saffron
1 c. frozen peas
Season chicken with paprika, salt and pepper. Cook in paella pan until chicken is browned and beginning to caramelize. Remove chicken and keep warm. Add chorizo to pan and cook through. Remove chorizo and keep warm.
Heat 1 T. oil in paella pan. Add tomatoes, onion, peppers and garlic and cook until very soft and mushy. Remove vegetables.
In the meantime, heat stock in a saucepan. When stock is simmering, add saffron. Cover and keep warm.
Heat remaining 2 T. oil in paella pan. Add rice and stir until well coated and transparent, about 2 minutes. Add wine and stir, scraping up any brown bits on the bottom of the pan. Return vegetables to pan and pour in stock. Stir gently to evenly distribute ingredients. Taste paella and add additional salt and/or pepper if necessary. Nestle chicken thighs and chorizo in rice.
Bring paella to a gentle boil and cook for 15-20 minutes, or until almost all the liquid has been absorbed. (If necessary, heat water in the same pan as the stock and add ½ cup at a time) Do not stir paella while it is cooking, and do not let the bottom scorch. Add peas about 5 minutes before the paella is done cooking.
To finish, tent with foil for 10 minutes.
NOTE: If liquid has not absorbed after 20 minutes, consider finishing the paella in the oven. Cook at 350 degrees for about 10 minutes.
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