Source: unknown....
4 red onions, quartered
4 plum tomatoes, quarter
1/4 c chicken stock
1/2 t dried basil
1/2 t dried thyme
1 T flour
1 clove minced garlic
Place flour in oven bag and shake to coat the bag. Add onions and tomatoes. Sprinkle garlic and herbs on vegetables, add stock, and close bag. Place bag on a plate. Make several slits in the oven bag, and microwave for 3 minutes. Lift edges to rearrange vegetables and microwave again for 2 minutes.
This is an odd sounding dish, right? I thought so. That's why I had to make it, you know. I've been getting a lot of onions in my CSA baskets each week, so I was excited to try an onion based dish. Couldn't be easier to make. I am going to be honest here -- after I made it, I looked at the dish, and was not excited to try it. But it's a lot better tasting than it sounds. It's nice and saucy, Italian notes of the herbs with onions and tomatoes. This will not be the star of the table. But if you think to yourself -- I need to make another side dish -- this would be the perfect one to whip up. You will likely have all the ingredients at hand, it's quick, and would be a nice addition to a starch and a meat.
Sunday, June 29, 2014
Sunday, June 22, 2014
Grilled Lamb Chops with Nectarine Thyme Jam
Source: Sunset Magazine
3 T lemon Juice
1/4 c olive oil
kosher salt
pepper
3 cloves garlic, minced
1 T chopped fresh rosemary
1/2 T chopped fresh thyme
1 T whole thyme leaves
4 shoulder lamb chops (2.5 lb)
3 soft ripe nectarines (1.5 lb)
1/3 c sugar
1/2 t lemon zest
2 firm ripe nectarines (1 lb)
Whisk together 2 T lemon juice, 3 T oil, 3/4 t salt, 1/2 t pepper, the garlic, rosemary, and chopped thyme in a shallow dish. Add lamb and turn to coat. Chill, covered, 1-2 hours. Bring to room temperature 30 minutes before grilling. Meanwhile, make jam. Coarsely chop soft-rip nectarines and put in a medium saucepan with 1 T lemon juice, 1 T water, the sugar and lemon zest. Cook over medium heat, stirring and crushing with back of spoon, until fruit softens, 10-15 minutes. Boil gently, stirring for about 10 minutes more. Stir in whole thyme leaves and more lemon juice to taste. Let cool. Heat a grill to medium high. Cut firm ripe nectarines in half and pit, brush with 1 T olive oil, and sprinkle all over with salt and pepper. Grill chops (reserve marinade) turning once and basting with marines, 8-10 minutes total for medium rare. During last few minutes, grill nectarines, cut side down, for about two minutes. Serve with jam.
Summer is here. That means grilling season, fresh produce, and fresh herbs. My neighbors plant herbs every year, and I love just grabbing fresh herbs from their yard, as opposed to buying them in the grocery store where it's so expensive, and you never end up using the same package, which makes it all that much more expensive. I love lamb -- I don't want to eat it very often due to its very distinct taste, but do love it occasionally. I went to New Zealand on vacation a few years ago. I ate a lot of lamb there (you know, when in Rome) -- and lamb reminds me of that wonderful trip and that gorgeous country. Now add to that nectarine jam with fresh thyme, and you know that I had to try this recipe.
Lamb shoulder chops are not cheap. This is a treat for dinner. It's also not as simple as dumping a few cans of stuff into a pot. With that said, the jam was pretty easy to make. I just simmered it until it was soft and looked like jam. I also used garlic scape in the marinade because I had some from my CSA box. And off we were to a friends house with the marinating chops and the cooled jam.
We grilled the lamb chops on a grill pan inside. There really wasn't much marinade left in the bag to baste the chops with. I figured there was enough fat in the lamb to keep it moist. The nectarines were kind of a disaster to take apart -- maybe they were too ripe. And by then I just wanted to get done, so I just threw them on the grill pan for a few minutes.
This is an absolute rockstar recipe. I would never have thought that sweet nectarines would pair so perfectly with lamb. Wow. So wonderful. The dish was beautiful, delicious and unique. If you want to impress company this summer, this is the dish to make.
As a closing note -- I am well aware that there are way more pictures than I normally take, but this dish just looked great and I had to share.
3 T lemon Juice
1/4 c olive oil
kosher salt
pepper
3 cloves garlic, minced
1 T chopped fresh rosemary
1/2 T chopped fresh thyme
1 T whole thyme leaves
4 shoulder lamb chops (2.5 lb)
3 soft ripe nectarines (1.5 lb)
1/3 c sugar
1/2 t lemon zest
2 firm ripe nectarines (1 lb)
Whisk together 2 T lemon juice, 3 T oil, 3/4 t salt, 1/2 t pepper, the garlic, rosemary, and chopped thyme in a shallow dish. Add lamb and turn to coat. Chill, covered, 1-2 hours. Bring to room temperature 30 minutes before grilling. Meanwhile, make jam. Coarsely chop soft-rip nectarines and put in a medium saucepan with 1 T lemon juice, 1 T water, the sugar and lemon zest. Cook over medium heat, stirring and crushing with back of spoon, until fruit softens, 10-15 minutes. Boil gently, stirring for about 10 minutes more. Stir in whole thyme leaves and more lemon juice to taste. Let cool. Heat a grill to medium high. Cut firm ripe nectarines in half and pit, brush with 1 T olive oil, and sprinkle all over with salt and pepper. Grill chops (reserve marinade) turning once and basting with marines, 8-10 minutes total for medium rare. During last few minutes, grill nectarines, cut side down, for about two minutes. Serve with jam.
Summer is here. That means grilling season, fresh produce, and fresh herbs. My neighbors plant herbs every year, and I love just grabbing fresh herbs from their yard, as opposed to buying them in the grocery store where it's so expensive, and you never end up using the same package, which makes it all that much more expensive. I love lamb -- I don't want to eat it very often due to its very distinct taste, but do love it occasionally. I went to New Zealand on vacation a few years ago. I ate a lot of lamb there (you know, when in Rome) -- and lamb reminds me of that wonderful trip and that gorgeous country. Now add to that nectarine jam with fresh thyme, and you know that I had to try this recipe.
Lamb shoulder chops are not cheap. This is a treat for dinner. It's also not as simple as dumping a few cans of stuff into a pot. With that said, the jam was pretty easy to make. I just simmered it until it was soft and looked like jam. I also used garlic scape in the marinade because I had some from my CSA box. And off we were to a friends house with the marinating chops and the cooled jam.
We grilled the lamb chops on a grill pan inside. There really wasn't much marinade left in the bag to baste the chops with. I figured there was enough fat in the lamb to keep it moist. The nectarines were kind of a disaster to take apart -- maybe they were too ripe. And by then I just wanted to get done, so I just threw them on the grill pan for a few minutes.
This is an absolute rockstar recipe. I would never have thought that sweet nectarines would pair so perfectly with lamb. Wow. So wonderful. The dish was beautiful, delicious and unique. If you want to impress company this summer, this is the dish to make.
As a closing note -- I am well aware that there are way more pictures than I normally take, but this dish just looked great and I had to share.
Monday, June 16, 2014
Berkeley Summer Kebabs
Source: Cooking Light Magazine
1 T olive oil
1 T soy sauce
8 oz tempeh
1/4 c BBQ sauce (plus more for dipping)
16 button mushrooms
1 large yellow pepper
16 grape tomatoes
Combine olive oil and soy sauce. Add tempeh cut into 16 pieces. Let stand for 20 minutes. Add 1/4 c BBQ sauce, toss. Thread tempeh, mushrooms, grape tomatoes and yellow pepper onto skewers. Grill 9 minutes. Serve with BBQ sauce.
You don't even have to ask why I picked this recipe for this week, right? Tempeh -- that's why. I have never used it before, and I don't think I've ever had it before. I had to try. And this looked like a super simple recipe for a weeknight, and one that would let the tempeh shine.
What is tempeh? It's an pressed soy bean .... log? I would say "meat substitute" at the risk of offending those who enjoy it in its own right. In any case -- tempeh is high protein, low sodium, low fat -- so it's very good for you. I was able to buy it at my local grocery store, right where the tofu, and veggie burgers are.
Obviously, there is not much to this recipe -- just put on a skewer and grill. Super healthy and low cal -- 2 skewers are only 250 calories. With that said, this recipe goes into the epic fail category. I just did not care for the tempeh. It has the consistency and taste of ... well compressed beans. It soaked up the flavor and the soy sauce and BBQ sauce nicely, but there remained a bitterness that I didn't care for. Also, the texture was a bit mealy in the middle, and with the bitterness it was just hard to take. I might give tempeh another chance with a different recipe, but for now, I'll stick with tofu. Or better yet, meat.
1 T olive oil
1 T soy sauce
8 oz tempeh
1/4 c BBQ sauce (plus more for dipping)
16 button mushrooms
1 large yellow pepper
16 grape tomatoes
Combine olive oil and soy sauce. Add tempeh cut into 16 pieces. Let stand for 20 minutes. Add 1/4 c BBQ sauce, toss. Thread tempeh, mushrooms, grape tomatoes and yellow pepper onto skewers. Grill 9 minutes. Serve with BBQ sauce.
You don't even have to ask why I picked this recipe for this week, right? Tempeh -- that's why. I have never used it before, and I don't think I've ever had it before. I had to try. And this looked like a super simple recipe for a weeknight, and one that would let the tempeh shine.
 |
| This is what tempeh looks like in its "natural form" -- straight out of the packaging. |
What is tempeh? It's an pressed soy bean .... log? I would say "meat substitute" at the risk of offending those who enjoy it in its own right. In any case -- tempeh is high protein, low sodium, low fat -- so it's very good for you. I was able to buy it at my local grocery store, right where the tofu, and veggie burgers are.
Obviously, there is not much to this recipe -- just put on a skewer and grill. Super healthy and low cal -- 2 skewers are only 250 calories. With that said, this recipe goes into the epic fail category. I just did not care for the tempeh. It has the consistency and taste of ... well compressed beans. It soaked up the flavor and the soy sauce and BBQ sauce nicely, but there remained a bitterness that I didn't care for. Also, the texture was a bit mealy in the middle, and with the bitterness it was just hard to take. I might give tempeh another chance with a different recipe, but for now, I'll stick with tofu. Or better yet, meat.
Wednesday, June 11, 2014
Rhubarb Chicken Salad
source: Better Homes and Gardens
2 c cooked chicken
1 c thinly sliced rhubarb
1/3 c chopped celery
1/2 c mayonnaise
1 t Dijon mustard
2 T toasted sliced almonds
1 T chopped fresh tarragon
Mix mayonnaise and mustard in large bowl. Season with salt and pepper. Add remaining ingredients, with the exception of the almonds. Cover and chill for 1-4 hours. Top with almonds.
I love chicken salad. And faithful readers of this blog know that this Spring I finally started working with rhubarb. My first attempt, a delicious strawberry/rhubarb filling for a cake turned out fantastic. It also involved cooking the rhubarb, and a familiar, dessert application; the classic strawberry-rhubarb combo. I was ready to tackle a raw and savory application.
Obviously, there is not much to this recipe technique-wise. Super easy to put together. And it's a really great spin on a traditional chicken salad. The rhubarb is tart and crunchy. It's reminiscent of an apple -- adds a lovely burst of freshness that balances out the heaviness of the mayonnaise. There is a lot of crunch going on this salad -- the almonds, the celery and the rhubarb all add crunch, yet they are all separate and different. The tarragon adds a dimension on anise-y depth. I probably skimped on the tarragon b/c I am not a huge fan of its flavor.
Like all chicken salads -- this one depends on the quality of the chicken you are using. I grilled my chicken breasts, and my chopped chicken had flavor and texture.
This is a delicious and different spin on a chicken salad. Would be great served in lettuce cups, or with crispy crackers.
2 c cooked chicken
1 c thinly sliced rhubarb
1/3 c chopped celery
1/2 c mayonnaise
1 t Dijon mustard
2 T toasted sliced almonds
1 T chopped fresh tarragon
Mix mayonnaise and mustard in large bowl. Season with salt and pepper. Add remaining ingredients, with the exception of the almonds. Cover and chill for 1-4 hours. Top with almonds.
I love chicken salad. And faithful readers of this blog know that this Spring I finally started working with rhubarb. My first attempt, a delicious strawberry/rhubarb filling for a cake turned out fantastic. It also involved cooking the rhubarb, and a familiar, dessert application; the classic strawberry-rhubarb combo. I was ready to tackle a raw and savory application.
Obviously, there is not much to this recipe technique-wise. Super easy to put together. And it's a really great spin on a traditional chicken salad. The rhubarb is tart and crunchy. It's reminiscent of an apple -- adds a lovely burst of freshness that balances out the heaviness of the mayonnaise. There is a lot of crunch going on this salad -- the almonds, the celery and the rhubarb all add crunch, yet they are all separate and different. The tarragon adds a dimension on anise-y depth. I probably skimped on the tarragon b/c I am not a huge fan of its flavor.
Like all chicken salads -- this one depends on the quality of the chicken you are using. I grilled my chicken breasts, and my chopped chicken had flavor and texture.
This is a delicious and different spin on a chicken salad. Would be great served in lettuce cups, or with crispy crackers.
Sunday, June 8, 2014
Easy BLT Dip
Source: Philadelphia cream cheese
8 oz cream cheese
1/2 c shredded lettuce
1 c diced tomatoes drained
1.5 c bacon bits
Place unwrapped cream cheese on microwaveable serving plate. Microwave on high for 45 sec. to 1 minute. Top with remaining ingredients. Serve warm with crackers or cut up vegetables.
Honestly, what's not to like about these ingredients. And can an appetizer get any easier to make? So it's easy to see that I couldn't resist trying it. It's incredibly easy to put together, it looks very attractive (sorry, we devoured it before I thought of taking a picture), and it's very delicious. Just a couple of suggestions -- make sure you chop the lettuce finely. I was lazy and just rough chopped it, and it was hard to get a piece on the little crackers I was serving with the dip. One thing I thought of before I made the dip -- use real bacon. Bacon Bits are an atrocity as far as I am concerned, all artificial, terrible for you ingredients. This recipe is so incredibly easy, that you can go ahead and put in the extra work of frying up a few (or several) slices of bacon, and use that. You will be rewarded by something so much better and so much better for you (relatively speaking, of course, we are still talking about bacon and cream cheese :). In the same vein, use real tomatoes, especially in the summertime. I wish I had done that, and will certainly do it next time. Make sure you let the tomatoes drain for a while, so the dip doesn't get too wet.
Next time you need to whip up a quick and easy appetizer that is sure to please -- try this recipe. You won't be disappointed.
8 oz cream cheese
1/2 c shredded lettuce
1 c diced tomatoes drained
1.5 c bacon bits
Place unwrapped cream cheese on microwaveable serving plate. Microwave on high for 45 sec. to 1 minute. Top with remaining ingredients. Serve warm with crackers or cut up vegetables.
Honestly, what's not to like about these ingredients. And can an appetizer get any easier to make? So it's easy to see that I couldn't resist trying it. It's incredibly easy to put together, it looks very attractive (sorry, we devoured it before I thought of taking a picture), and it's very delicious. Just a couple of suggestions -- make sure you chop the lettuce finely. I was lazy and just rough chopped it, and it was hard to get a piece on the little crackers I was serving with the dip. One thing I thought of before I made the dip -- use real bacon. Bacon Bits are an atrocity as far as I am concerned, all artificial, terrible for you ingredients. This recipe is so incredibly easy, that you can go ahead and put in the extra work of frying up a few (or several) slices of bacon, and use that. You will be rewarded by something so much better and so much better for you (relatively speaking, of course, we are still talking about bacon and cream cheese :). In the same vein, use real tomatoes, especially in the summertime. I wish I had done that, and will certainly do it next time. Make sure you let the tomatoes drain for a while, so the dip doesn't get too wet.
Next time you need to whip up a quick and easy appetizer that is sure to please -- try this recipe. You won't be disappointed.
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