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Am still reading The Rent Collector by Camron Wright. Oh my. This book has so many layers: (1) the young, impoverished couple and their infant son who live, literally, in a dump in Cambodia and about the precarious structure, if you can even call it that, that comprises their “house” in the midst and perched on top of trash; (2) the woman who collects the rent (hence the title and yes, people have to PAY to live there); (3) the young son’s chronic illness; (4) how they make a living out of collecting and selling trash; and (4) the life saving grace and wisdom imparted by characters in the book as the young mother begins to learn to read. If you decide to read this book, please don’t stop at about page 15-20, thinking you just don’t know if you want to read about this. Please continue. It’s so worth it. Have a highlighter pen in your hand because you’ll find so many quotes you will want to remember. Believe it or not, there is also quite a bit in this about literature.

Recently finished C.J. Box’s book The Disappeared (A Joe Pickett Novel). I just love Box’s novels. They take place in present day semi-wild west, and chronicle the fish and game warden, Joe Pickett, as he unravels another crime in his territory. A woman has disappeared, and the governor has asked him to figure it out. He does, but the tale meanders through multiple layers of intriguing story. His books are riveting. Men and women enjoy his books – so if you have a fellow in your life or family that would enjoy an intriguing book (this is not espionage) then gift him one of Box’s books.

Also finished Everything I Never Told You by Celeste Ng. About a dysfunctional family, through and through. I picked this up from amazon from someone who read the book, named “McReader,” and she says: “Set in the 70s, the story follows a Chinese American blended family in Ohio. When Lydia [the daughter] is found floating in the lake, her family is forced to analyze what put her there. Was it pressure from her family to succeed? Was it pressure to fit in? Was it a crime of passion or convenience? I was spellbound reading the last half of this book. I loved each flawed family member, especially Hannah,. While the story went where I hoped it would go, I was not disappointed at all with the progression. It was also quite insightful on the prejudices that society had about Chinese Americans still during that timeframe and how careful parents have to be to put their dreams onto their children.” Such a good book and definitely worth reading. Would be a good book club read. You’ll be hearing more from this author. Am currently reading her next novel, Little Fires Everywhere.

The Boston Girl: A Novel by Anita Diamant. A very, very intriguing book. The book is written from the voice of a Jewish grandmother as she tells her granddaughter the saga of her life starting about 1910, who struggles with her own individuality, with her domineering mother who never says a kind word to her. It’s certainly a coming-of-age story as she grows up, finds a job, makes friends, joins a literary girls club, moves out, but still suffers under her mother’s thumb and tongue. She becomes a reporter on a local newspaper, which opens her eyes to more of the world than she ever knew. She finally meets the right man (of course!) and she shares the stories about her life, and her friends and family members as she grows up, giving some sage advice along the way. Part of the time she’s talking to herself – to her young self  (really wanting to tell young Addie to keep on, forgive herself for her perceived transgressions, to live life, and experience the world).

One of the best books I’ve read in a long time – Redeeming Love by Francine Rivers. Rivers is a prodigious writer of Christian fiction, and I’d never read anything by her until now. As I write this, I’ve already read this, another one (below) and just purchased the Kindle trilogy called Mark of the Lion (Vol 1-3) that I haven’t yet started. (Two of my friends have said the trilogy is her best.) Redeeming Love details the fictional story of a godly man, Michael Hosea, forging his way in the era of the Gold Rush. He’s “driven” to rescue a beautiful prostitute who lives and works her trade in a nearby town. The entire book is about the story, the rescue, and it parallels a bit of scripture about Hosea who rescues a prostitute names Gomer. You get into the heads of both Hosea and the prostitute, named Angel. We read this for one of my book groups. A great read.

As soon as I finished the above book I promptly visited my church library and found a whole shelf of Rivers’ books, and grabbed one called The Atonement Child. This book takes place in the 1980s or 90s, about a young college student who is raped. She was engaged to be married, was a stellar student. The book chronicles what happens to her when she discovers she is pregnant from the rape. Every possible thing goes wrong in her life. I don’t want to spoil the story if you’re interested in reading it, but I couldn’t put it down. I ended up spending a good part of a day plowing through it. You hear her inner voice (I’m guessing this is a common thread in Rivers’ books) from a Christian perspective. Lots of meaty issues to discuss in a book club if your group would be interested and willing to talk about rape, abortion, adoption and the thorny issues surrounding all of those things, but with a Christian bent, for sure.

The Tuscan Child by Rhys Bowen. It’s kind of amazing how many and varied plot lines can be created from events of WWII. This is another one, about a current day woman who finds papers in the attic, after her father’s death, with references to “the child.” She never knew her father could have had another child – could she have a step-sibling somewhere? Her father she knew, had been shot down over Italy, but he never talked much about it. But of course, she must go to Italy to find out about this “child.” The book flips back and forth from this daughter on the search, to her father during the war, all of it taking place in a very small town in Tuscany. It’s about the varied people she meets who want her to go away and not dredge up anything about the war years (are they hiding something, you question), about how much she loves the landscape, and some of the people. And about the intense love affair between the injured pilot and a caring woman of the village. Very charming story. I could almost smell the flowers, taste the olives, hear the bees flitting, and loved the prose about the simple meals that were described. I really enjoyed the book. Perhaps not enough meat for a book club read, but that doesn’t mean I didn’t enjoy reading it nonetheless.

Leaving Blythe River: A Novel by Catherine Ryan Hyde. Almost a page turner. When one uses the phrase “coming of age,” it usually means (I think) love and loss/boyfriend/girlfriend, and in this case it’s somewhat that way. When Ethan, a 17-year old boy and his mother come home unexpectedly to find dad and his young secretary in a compromising position, all hell breaks loose. Separation happens instantly and just as his father moves out, his mother has to go take care of her aging mother. Ethan’s too young to be left in the NYC apartment alone, so Mom sends son to the father who is escaping from the world in Wyoming, living in a primitive A-frame house, and continuing his daily 20+ mile running journeys. Ethan and his father are barely speaking. They live in the middle of nowhere. Ethan feels betrayed by his father in every possible way, and somewhat by his mother for forcing him to live with his father for a temporary period. Then his father doesn’t return one day from his run. The authorities do a cursory search, but they are under the impression the dad wants to “get lost” on purpose. Ethan, although he thinks he doesn’t care, really does. What happens next is best left to you reading this book. Very interesting people (kind of loners) enter the picture and off they go to search. So worth reading.

The Girl With No Name by Diney Costelhoe. What a good book. Perhaps you’ve read before about the huge numbers of German refugee children who were sent to England before Hitler closed down any exits. This is a novel about one particular young girl, who is devastated when her mother puts her on one of the boats. She ends up in London, in an orphanage kind of place, and is eventually placed with a childless couple. She speaks no English. They speak no German, but they manage soon enough. Lisa (who eventually becomes Charlotte) is so homesick. She’s bullied at school, because most people and children don’t want any Germans there. A boy steps up to protect her, and as she grows up, she’s attracted to him. She shouldn’t be – he’s also German and from her own home town. He’s not a good match for her. You live with her through the blitz during all those war years and during one attack, she’s badly injured and loses her memory (and no ID on her). Through a series of mishaps she ends up in a village far from London, with a spinster woman who does eventually come to love her very much – they name her Charlotte and Charlotte she becomes. She goes to school there, still longing, though, for her mother and brother and her London foster family too. Then when she’s 16 she returns to London to help at the orphanage where she was originally placed and tries to find her foster parents. The story goes on from there, with the boy/man who “wants” her, the bad boy, and a good boy/man she befriends in the village in the country. Eventually she regains her memory. SUCH a good read.

The Girl with Seven Names by Hyanseo Lee. If you, like me, know little about North Korea and how it came to be what it is today, you’ve got to read this book. It’s a memoir written by a young woman who escaped from North Korea about 9 years ago. Her journey – and I mean JOURNEY – is harrowing, frightening, amazing, heart-rendering all at the same time. She chronicles the lives of the Kims (Kim Il-Sung, Kim Jong-Il to current Kim Jong Un), shares the strict propaganda that surrounds every North Korean citizen, the poverty and hunger, as well as the underground black market for food and goods. It took her awhile to get from North Korea, to China and eventually to South Korea, where she currently lives. She’s well educated and speaks English quite well. She was invited to be a speaker at a TED talk – you know about those, right? TED (Technology, Entertainment, Design) is a media organization which posts talks online for free distribution, under the slogan “ideas worth spreading.” I listen to them as  podcasts now and then. Always very educational, if sometimes over my head when it gets very technical. She works diligently for human rights now, doing her best to help other North Koreans escape. You owe it to yourself to read this book.

Also just finished reading The Sandcastle Girls by Chris Bohjalian. Another WOW book. I’ve always liked the author – many years ago I read his book, Midwives and really liked it. Don’t confuse this book with the one I recently read, The Last Midwife: A Novel by Sandra Dallas that I reviewed recently. I think we read it in one of my book groups. He’s a brilliant writer, and this one has a lot of characters and twists. It’s a novel, but based on a lot of truth regarding the Armenian genocide. Most of the book takes place in Aleppo, Syria with some good Samaritan folk trying to help rescue people (mostly children) following the forced long marches the Turks made prodding the Turkish Armenians to exit their country. But it also jumps to near present day as a family member is trying to piece together obscure parts of her grandparents’ former lives there. She uncovers some hidden truths (many survivors of the genocide never-ever-ever wanted to talk about it) and a bit more about her Armenian heritage. A riveting book – I could hardly put it down. Lots to discuss for a book club read. I simply must read more of Bohjalian’s books (he’s written many).

The Good Widow: A Novel by Lisa Steinke. All I can say is “wow.” In a general sense, this book is based on the premise of The Pilot’s Wife. But this one has some totally different twists and turns. A young wife is met at the door by police, informing her that her husband has died in an auto accident. Then she finds out he died in Hawaii – not Kansas, where she thought he was, on business. Then she finds out there was a woman in the car. Then she meets the fiance of the woman passenger and the two of them embark on a fact-finding mission in Hawaii to discover the truth. Well, I’m just sayin’ . . . the plot thickens. And thickens. And thickens clear up to the last few pages. Hang onto your seat. A really, really good, suspenseful read.

The Girl Who Wrote in Silk by Kelli Estes. What a WONDERFUL book. It opens up a shameful part of America’s past, but one you might not have heard about before this. In the late 1800s thousands of Chinese workers were brought to the West Coast to help with a variety of construction projects and a myriad of other things where laborers were needed. Many settled, married and made a new life for themselves. But suddenly the white population didn’t want them here anymore and they summarily ordered them ALL out of our country. This book chronicles a young Chinese girl, who was on a ship that was supposed to take her family to China, but the ship’s captain decided en route to dump them all overboard, to drown. The girl’s father knew it was going to happen and in order to save her, he threw his daughter off the ship as they were passing Orcas Island (in the San Juan Islands west of Seattle). She was saved. The book switches from that time to current time as a woman is rebuilding her family’s home on Orcas and finds a beautifully embroidered silk Chinese robe sleeve hidden under a stair step. The book is about that sordid past and the young girl’s descendents, and about the woman who is rebuilding. Stunner of a novel. Good for a book club read, I think. It has a reader’s guide at the back with good questions for book groups.

How It All Began: A Novel by Penelope Lively. I find it hard to describe this book – it’s wonderful. I loved it. But describing it is perplexing. The title relates to one of the characters, a woman of a certain age, who is mugged, and has to go live with her daughter and son in law for awhile since she’s stuck with crutches and has mobility problems. That starts the cavalcade of events that spread around her, with the characters. And she knows nothing whatsoever about them, hardly. They’re all somewhat inter-related (not much family, but mostly by circumstance) and they all get into some rather logical and some peculiar relationships. You engage  with each and every one of them; at least I sure did; and was trying to tell some of them to back away from what they were about to do. Or “be careful;” or “don’t go there.” That kind of thing. There is nothing insidious, no mystery involved – it’s all about these people and what happens to them. I was sad when the book was finished. The author, Lively, does add a chapter at the end – I wonder if it wasn’t part of the master plan – that kind of tidies up everything, and you get to see all of the characters move on with their lives, happy or not, but mostly happy. Really enjoyed the book. Am not sure it would be a good book club read, as the only thing to discuss are the characters themselves. Lively paints these characters well; you can just picture them as they get themselves in and out of relationship mischief.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Uncategorized, on July 14th, 2018.

tex_mex_albondigas

We’re certainly not going into soup season, but I eat soup year ‘round. And this one is very satisfying if you like Mexican style cooking, this one is sort of a Tex-Mex.

Where this recipe came from, I know not. I think it came from a Rachel Ray TV program some years ago. But since I evolved the recipe some, it’s no longer “original” anyway, so it’s my version, and what exactly made this Tex-Mex, I’m not sure. Maybe the chorizo? Or the seasonings in the meatballs? Well, never mind about that. It’s still a really good soup.

Varying this was my way of sticking to my low-to-no carbs diet. What I eliminated from this recipe were bread and carrots – the crumbled up bread in the meatballs, and the carrots in the soup. And I substituted ground turkey for the chorizo, although I probably could have had chorizo; I just didn’t have any lean chorizo on hand. I like the chorizo at Whole Foods – it’s very lean and super-tasty. But I didn’t have any . . . and I forgot to garnish the bowl with a slice of lime. Oh well.

Since I’ve been on this new eating regimen I’m trying to find more recipes that get in lots of vegetables and lean protein, but with tons of flavor. There are lots of herbs and spices in the meatballs, AND there are plenty of seasonings in the soup part as well. I’ve upped the volume of onions in the soup, and added some celery (likely not authentic) to give the soup more texture. And I added some diced avocado to the garnish. On this Gundry diet, avocado is beloved; we’re advised to eat at least a half of one a day. I don’t know about you, but it seems to me that for every 2 avocados I buy, at least one is rotten inside. My daughter Sara told me that she buys all her avocados at Costco and so far she’s had no throw-aways at all, but you have to buy a big bunch of them. Not sure I could eat them all before they’d go bad from over-ripening.

What’s GOOD: what puts it on the really delicious scale for me is flavor. I liked all the garnishes, and the meatballs, made with some ground turkey, are very tasty. You CAN discern the little tiny speck of cinnamon in the meatballs – that adds a lovely nuance to them. Might seem odd, but worth adding!

What’s NOT: nothing really – the laundry list of ingredients might seem daunting, but a lot of them are seasonings of one kind or another. This would even work for a weeknight dinner – making the meatballs does take some time, but they’re not all that fussy to do.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Tex-Mex Albondigas

Recipe By: Adapted from a Rachel Ray recipe
Serving Size: 6

MEATBALLS:
2 tablespoons EVOO — divided
1 small yellow onion — very finely chopped
1 teaspoon ground cumin
1 teaspoon fresh oregano
1 teaspoon ground coriander
2 pinches ground cinnamon
Salt and ground black pepper
2 cloves garlic — finely chopped or grated
1 egg
1/4 cup cream — or half-and-half
1 pound lean ground beef
1 pound ground turkey — or use chorizo if preferred
SOUP:
3 tablespoons EVOO
2 large onion — chopped
2 medium carrots — chopped (optional, but authentic)
1 1/2 cups celery — chopped
1 large jalapeno chile pepper — seeded and chopped
28 ounces diced tomatoes
1 quart low sodium chicken broth
1 tablespoon chili powder
1 lime — sliced, for garnish
1/4 cup chopped fresh cilantro — for garnish
4 scallions — thinly sliced, for garnish
1/2 cup sour cream — for garnish
1 whole avocado — diced

1. Place a large pan over medium-high heat with about 2 tablespoons of EVOO. Add onion, cumin, oregano, coriander, cinnamon, some salt and pepper to the pan and cook until the veggies are tender and spices are aromatic, 3-4 minutes. During last minute add the fresh garlic. Remove the skillet from the heat and let the veggies cool. Don’t wash the pan.
2. In a large mixing bowl, beat the egg with the cream. Add the cooled veggies to the bowl along with the ground beef and turkey, some salt and pepper. Combine the mixture with your hands and form into 1-inch balls.
3. For the sauce, in the same pot, heat over medium-high heat with 3 tablespoons EVOO. Add the chopped onion, carrots (if using) and jalapeno to the pan, and cook until tender, 5-6 minutes. Transfer about HALF of the mixture to a food processor and puree with the tomatoes. Return the mixture to the pot and add the chicken stock and chili powder. Bring up to a simmer and add in the meatballs. Reduce the heat to medium and simmer until the meatballs are cooked through, about 10 minutes.
4. To serve, scoop about 1 heaping cup of meatballs into a soup bowl, add about 1 cup of the soup part, then garnish each bowl with cilantro, chopped green onion, a squirt of sour cream and diced avocado. (If you have them and want to use them, add some crushed tortilla chips to the top – not authentic but gives lots of texture.)
Per Serving: 656 Calories; 47g Fat (62.8% calories from fat); 39g Protein; 23g Carbohydrate; 5g Dietary Fiber; 169mg Cholesterol; 561mg Sodium.

Posted in Appetizers, on July 9th, 2018.

mex_st_corn_dip

Oh my goodness. If you love corn – and if you happen to know the fabulous taste of Mexican Street corn, then you’ll already know this dip will be off the charts fabulous.

If you’ve been a reader of my blog for awhile, you may possibly remember a recipe I posted several years ago for Mexican Street Corn. My hubby and I had gone to a local restaurant (this was 4+ years ago since I’ve been a widow for that long) and I’d ordered the Mexican Street Corn on the menu. I went nuts over it. So did my DH. So I came home, researched the recipe and promptly made it myself. Many times. Often for guests because it’s such a crowd-pleaser. I don’t think I’ve made it since, however. Mostly, I think, because corn is a carb, and there’s not much of anything healthy about the preparation, so I convince myself I don’t need it, etc. etc.

But then, Phillis Carey decided to make it into a dip. Oh gosh, was it good. On my current diet, this would be a no-no, but when I went to the class, I was not , so I ate it all. And it was fabulous. It’s the same ingredients, made a little bit looser so it’s a dip, and served with chips. Phillis put a whole lot more varied ingredients into the corn dip – cream cheese, sour cream, mayo, shredded Jack, garlic, jalapeno, cumin, chili powder, lime juice (which was discernible, so don’t skip that ingredient), red onion, hot sauce and fresh cilantro. It’s baked in the oven and lastly sprinkled with some Cotija cheese (a Mexican dry, crumbly cheese somewhat like Feta).

What’s GOOD: every single solitary morsel of this is delish. I’m having a family gathering soon, so perhaps I’ll make this. Or maybe not since several of the family members (coincidentally) are on nearly-no -carb diets too. But YOU should make it, for sure.

What’s NOT: uhm, nothing at all, other than calories!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Mexican Street Corn Dip

Recipe By: Phillis Carey, cooking instructor, 5/2018
Serving Size: 8

8 ounces cream cheese — softened
1/4 cup sour cream
1/4 cup mayonnaise
1 cup pepper jack cheese — or plain jack if preferred, DIVIDED USE
2 tablespoons unsalted butter — or vegetable oil
2 cloves garlic — minced
1 whole jalapeno chile pepper — chopped
16 ounces frozen corn — or use Trader Joe’s fire roasted corn
1 teaspoon ground cumin
1/2 teaspoon chili powder — New Mexican, if possible
2 tablespoons fresh lime juice
3/4 cup Cotija cheese — crumbled, DIVIDED USE
3 tablespoons red onion — chopped
1 tablespoon hot sauce — Cholula, or Sriracha
4 tablespoons fresh cilantro — chopped, DIVIDED USE
corn chips for serving

1. Preheat oven to 350°F. In a food processor place the cream cheese, sour cream, mayo and 1/2 cup pepper jack. Blend until fully combined. Transer to a large bowl.
2. Melt butter in a large skillet over medium heat. Add garlic and jalapeno and cook 1-2 minutes. Add corn and increase heat to medium-high. Cook, stirring often, until corn begins to brown. Stir in cumin and chili powder. Cool completely to room temp, then stir in lime juice.
3. When corn is COOL, fold into the cream cheese mxture along with the remaining pepper jack, 1/2 cup Cotija cheese, red onion and 3 T cilantro. Pour mixture into prepared baking dish, like a deep dish pie plate. Top with remaining pepper jack cheese.
4. Bake dip for 15-20 minutes or until cheese is hot and bubbly. If you like, drizzle the top with hot sauce and garnish with remaining Cotija cheese and cilantro. Serve with blue corn tortilla chips.
Per Serving: 358 Calories; 29g Fat (78.0% calories from fat); 4g Protein; 14g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 377mg Sodium.

Posted in Desserts, on July 4th, 2018.

mayan_choc_pud

Oh, my mouth is watering. It was early May when I had this, and I can still remember the wonderful mouth-feel of this decadent chocolate pudding. I have these adorable little-bitty glass footed cups (pictured). They’re not used for much, but when it’s the right thing, well, they’re perfect!

You’ll want to know that this pudding is rich. You’ll not eat all that much of it. Does that make it more enticing because you know you’ll only eat about 1/4 cup of it? Less guilty, maybe? But you should not bypass this recipe just because of the calories. If you’re a chocoholic like I am, you’ll want this recipe in your repertoire. You could make this the day or two ahead of a party too. I doubt I’d make this for a weeknight meal – only because of the nuisance of baking in a water bath. Why do we think that’s so much trouble? It’s really not, but still I might not make it sometimes because of that.

It starts with an equal quantity of heavy cream and whole milk. Then 12 ounces of bittersweet chocolate (do use something at least 72% cacao) get added in, with ground cinnamon (which would give it a Mexican hint) but THEN you add 1/4 tsp of ground chipotle chili powder. Pow. It also has a tetch of ground allspice in it, and a dozen egg yolks. This recipe is not for the faint of heart. Once the pudding is mostly made on the stove, it’s poured into individual ramekins, or a larger vessel (so it can be scooped as I did with the photo above) into smaller dishes to serve. Do make some whipped cream (it needs it, believe it or not, to cut through the sweet and the chocolate of the pudding itself) and sweeten it and add a little cinnamon to it too. Your table of guests will be deadly quiet as you hear the spoons clinking in the cups as they eat it. From a cooking class with Phillis Carey.

What’s GOOD: the overall chocolate flavor – almost a fudge like texture – and I loved the tiny hint of heat (from the chipotle chili powder). It’s very subtle, but perfect! Make this for Cinco de Mayo next year?

What’s NOT: maybe only the water bath thing. Otherwise, this recipe is a real winner.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Mayan Chocolate Pudding

Recipe By: Phillis Carey, cooking instructor, 5/2018
Serving Size: 12-16

2 cups heavy cream
2 cups whole milk
12 ounces bittersweet chocolate — finely chopped (72% or higher)
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground chipotle chile powder
1/8 teaspoon ground allspice
12 large egg yolks
1/2 cup sugar
1 teaspoon vanilla
whipped cream with sugar, cinnamon and vanilla added

1. Preheat oven to 325°F. In a medium saucepan, combine the cream and milk and bring to a boil over moderate heat. Be careful as it reaches boiling as it may boil over. Remove from heat and whisk in chocolate until completely melted, then whisk in cinnamon, salt, chipotle and allspice.
2. In a large bowl whisk egg yolks with sugar until pale, about 2 minutes. Gradually whisk in the hot chocolate mixture until smooth. Whisk in vanilla. Ladle the custard into twelve 5-ounce ramekins. This is very rich, so you may use smaller containers and serve about 3 ounces each, in which case you’d likely be able to serve 16.
3. Set ramekins in a large roasting pan or two deep baking pans and transfer them to the middle of the oven. Fill the roasting pan with enough boiling water to reach halfway up the sides of the ramekins. Bake for 40 minutes (less if using small containers), until the puddings are set but still slightly wobbly in the center. Using tongs, transfer ramekins to a baking sheet and cool, then chill at least 4 hours, or up to 2 days. Top the puddings with a dollop of whipped cream with sugar, cinnamon and vanilla added.
Per Serving (based on serving 12): 403 Calories; 37g Fat (75.0% calories from fat); 8g Protein; 20g Carbohydrate; 4g Dietary Fiber; 273mg Cholesterol; 85mg Sodium.

Posted in Chicken, on June 29th, 2018.

fresh_mozzie_stuffed_chix_breasts_parm

See that ooey-gooey cheese seeping out of the middle of the chicken? My fork just made a mad dash to slick up that stuff. The only thing I’d add to the plate would be a small mound of buttered pasta. Not lots, but just enough to be flavored by the marinara sauce underneath the chicken.

My guess is that the #1 animal protein sold these days is chicken breasts. They come in mostly the same shape, but they can be small – these are chicken breast halves I’m talking about – (3-4 ounces) or huge (8-10 ounces) depending on whose label you purchase. Organic chicken breasts are smaller (because the chickies are not fed antibiotics, hormones or grain/corn – no GMO anything). If you buy regular ones, they’ve been treated with antibiotics and hormones to enhance their ability to plump up with all the fat in the grains and GMO corn they consume in the last week or two of their lives. Those latter were what I used to buy. Now I seek out organic and if I can find it, pasture raised. I watched a TV program recently where someone in the food science industry visited a poultry farm and categorically said if you ever visit one of those places, you’ll never eat another chicken in your life. I also read very recently that poultry farmers pretty much make up their own rules to describe their chickens as organic or pasture-raised. One example I read – a poultry farmer called his chicken meat “pasture-raised” if the 500+ chickens in the barn are given a 6 inch square opening to the outdoors once a day for 5 minutes. How many of those chickens ever get OUT the door that’s 6 inches square? And they just get there and they’re herded back into the smelly barn enclosure. Probably artificially lighted, is my guess. Supposedly, poultry farmers submit paperwork explaining how/why they call their birds organic and pasture-raised, and someone in Washington reads it (maybe) and says okay. Doesn’t make sense to me. But I’m certain there is a very powerful chicken lobby working on their behalf in Washington.

But I do still eat chicken. I like chicken, but my preferred cut is thigh meat, even though it’s higher in fat. I think the flavor is better, AND you run a lot less risk of overcooking it. But today I’m talking about chicken breasts. White meat for sure. Plump, juicy and tender. And really, I must admit, that if you cook a plain chicken breast with little or no enhancing flavor on it, the chicken meat is rather tasteless. Dull, flat. The chicken breast contains the least amount of fat of any meat on the bird, hence it’s tasteless characteristic. Salt helps. For me, though, you have to DO something to a chicken breast to make it interesting. I love chicken piccata. Funny, I don’t even have a recipe for that here on my blog. I don’t make it for myself – I order it out usually. It’s something I could have on my current diet as long as I didn’t overwhelm the sauce with butter.

Anyway, medium-thick chicken breast halves are what you want for this recipe – thick enough that you can cut a pocket into it (from the thicker side). Big enough to salt and pepper the inside just a little, and big enough that you can stick a long wedge of fresh mozzarella cheese in it. Do buy fresh mozzarella – this is not a dish to use the ubiquitous ball of Mozzarella you’d use in lasagna. No, use fresh. Some markets now have sliced fresh mozzarella cheese – that’s what you’ll want if you can find it. Otherwise, buy the medium-sized balls of fresh mozzarella floating in water. Cut it as best you can into rounds and stuff about 2 slices into each breast. You may have to cut off one side of each piece of cheese to make it fit. Once the cheese is nestled inside, do your best to kind of stretch the chicken so the 2 sides of the pocket hold together. The sticky consistency of the raw chicken helps the two edges to adhere a little bit. You don’t want any cheese sticking out of the pocket or ALL the cheese will ooze out during the baking.

The chicken is dipped in flour, eggs, then panko crumbs (mixed with some Parm, garlic powder and dried oregano). Then the chicken breasts are lightly sautéed in a big nonstick skillet with about 1/4” of olive oil heated in it. You’ll brown the chicken breasts on both side about 4 minutes per side. Then the chicken goes into a large glass or ceramic baking dish. Jarred marinara sauce (have you tried the Victoria brand from Costco?) is poured around the chicken (not on top), fresh basil is added to the sauce and the chicken is baked in a 425°F oven for about 14-16 minutes (depending on thickness). The dish is removed and allowed to sit for 4-5 minutes, then you garnish with parsley and serve.

What’s GOOD: it’s a lovely presentation, whether you make some pasta on the side or not. Really good flavor, but enhanced with the cheese that slightly oozes from the pocket. DO salt and pepper the interior pocket, however, as fresh mozzarella doesn’t taste like much either unless it has something on it. Delicious.

What’s NOT: well, there IS some prep to this dish, but not all that much. If you buy a good jarred marinara, really the steps are quite simple.

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Fresh Mozzarella Stuffed Chicken Parmesan

Recipe By: Phillis Carey cooking class, 2018
Serving Size: 4

4 boneless skinless chicken breast halves
8 ounces mozzarella cheese — fresh, sliced
salt and pepper to taste
1 cup flour
3 large eggs — lightly beaten
1 1/2 cups panko
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 cup Parmigiano-Reggiano cheese — grated
2 cups marinara sauce
1/4 cup fresh basil — slivered
2 tablespoons Italian parsley — chopped

1. Preheat oven to 425°F. Using a sharp knife, cut a deep pocket into the side of each chicken breast. Season inside lightly with salt and pepper then stuff pockets with fresh mozzarella and then gently press edges together to seal. Season outside of chicken with salt and pepper.
2. In 3 shallow bowls place flour, eggs and panko. Whisk into the panko bowl add the oregano, garlic powder and 1/4 cup of the grated Parmesan.
3. Dip the stuffed chicken breasts into flour, shaking off excess, then dip into beaten eggs, turning to coat, and lastly dredge in the panko, making sure the chicken is coated evenly.
4. Heat a 1/4″ layer of olive oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden brown on both sides, about 4 minutes per side. Transfer chicken to a glass or ceramic baking dish.
5. Gently pour the marinara sauce around the sides of the chicken – NOT on the top – and sprinkle the marinara with the fresh basil slivers. Sprinkle chicken with remaining Parmesan and place in the oven and bake for about 16 minutes, or until cooked through (cheese will be slightly oozing from the edge). Serve garnished with Italian parsley.
Per Serving: 637 Calories; 23g Fat (32.9% calories from fat); 52g Protein; 52g Carbohydrate; 4g Dietary Fiber; 278mg Cholesterol; 947mg Sodium.

Posted in Fish, on June 24th, 2018.

orange_miso_glazed_salmon

Succulent is the word I wrote down on the recipe after my first bite. So very tender. And the glaze, oh my.

Doesn’t that dish look good enough for company? I think so, but it’s also easy enough to do for a weeknight meal as well. Just make sure you have a couple of fresh oranges on hand, white miso and some fresh green onions. That’s assuming you have fresh ginger, vermouth, soy sauce, sesame seeds, honey and avocado oil.

Being on this diet I’m on, I really shouldn’t have eaten the salmon (because of the honey – everything else was generally okay), but I couldn’t help myself. It was so SO delicious. I ate about half of that serving above, and a couple of days later I flaked some of the leftovers into a green salad as a dinner one night. It was equally good (cold) in that rendition.

The mixture that becomes the glaze is mostly orange juice (use blood oranges if you happen to have them, which makes the glaze a lovely rosy deep color) flavored with honey, ginger, garlic, vermouth, soy sauce. That is reduced down by half until it’s thick and syrupy, then you add in the white miso.

The salmon is broiled – but broiled from an 8-inch distance – it’ll take about 8-10 minutes depending on the thickness of the salmon. But before broiling you spread that succulent glaze all over the top – that helps with the browning on the top, obviously. Once done, let it sit a minute or so, then garnish with the sesame seeds and chopped green onions. Done. Beautiful! Recipe came from Phillis Carey.

What’s GOOD: everything about this dish is delicious. More than delicious. Make the glaze ahead of time if you want. Serve with a simple green salad and a complementary vegetable (roasted broccoli, roasted asparagus perhaps?). You’ll hear raves from everyone.

What’s NOT: nothing other than making sure you have everything on hand to make this.

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Orange Miso Glazed Salmon

Recipe By: Phillis Carey, 2018
Serving Size: 4

GLAZE:
3/4 cup orange juice — strained (or use blood oranges)
2 tablespoons honey — mild flavored
1 tablespoon fresh ginger — grated
1 clove garlic — minced
1 tablespoon vermouth — or sake
1 teaspoon soy sauce
2 tablespoons miso — white type (mild)
SALMON:
24 ounces salmon — skinless fillets, cut into portions
2 tablespoons grapeseed oil — or avocado oil
2 tablespoons green onions — sliced
1 tablespoon sesame seeds — toasted (use either black or white)

1. GLAZE: whisk the strained orange juice, honey, ginger, garlic, wine and soy sauce together into a smooth mixture in a small saucepan. Bring mixture to a boil, stirring frequently (don’t let the clump of honey burn – stir until it dissolves) until mixture is reduced by half. It should be thicker and somewhat syrupy. Remove from heat and whisk in the white miso until the glaze is smooth. Set aside.
2. SALMON: Preheat broiler with the rack down at least 8 inches from the heat source. Line a rimmed baking sheet with foil and grease or spray the foil. Set the salmon fillets on the prepared sheet and spoon 1-2 T of the glaze evenly over the top of each piece.
3. Broil salmon 8-10 minutes, or until salmon is cooked through and the glaze is bubbly and beginning to brown. Serve salmon sprinkled with sesame seeds and green onions.
Per Serving: 351 Calories; 14g Fat (37.8% calories from fat); 36g Protein; 18g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 516mg Sodium.

Posted in Desserts, on June 19th, 2018.

almond_ricotta_cake_slice

Really tasty cake made with mostly almonds (with a little bit of flour), lemon juice and ricotta cheese. Not a light and airy cake, this, but loaded with flavor. Sublime with the whipped cream and berries on top.

The leavening in this cake comes from the egg yolks and egg whites. I wish I were enough of an adventurous baker to fiddle with this recipe and reduce the amount of butter in it. Two cubes. That’s a lot, but then, it serves 12 people, so I suppose you’re not really getting all that much butter in each slice.

The cake requires a 10-inch springform pan, and it’s a bit of a fuss to butter it first, then line it with parchment, and then butter the parchment. You need to do this to assure that the cake will not stick. The blanched almonds are coarsely ground up in a food processor with a bit of sugar, then combined with the minor amount of flour and lemon zest. The butter and sugar are mixed up in a stand mixer (or hand held), then yolks added and you fold in the almond mixture.. The ricotta is mixed lightly with a fork along with the lemon juice, just to make it a bit more pliable. That’s folded into the almond cake mixture. Lastly the egg whites are whipped to soft peaks and folded in as well. Finally that’s all put into the springform pan and baked about 40 minutes.

almond_ricotta_cake_wholeIdeally, serve this cake warm, and with the lightly sweetened whipped cream, and with the lovely fresh berries on the side. And a sprig of mint if you have some.

What’s GOOD: the texture of the cake is slightly crunchy – not majorly crunchy, but a little crunchy. The cake is very sweet (I think n ext time I’d reduce the sugar by a little bit). Overall, though, this is a wonderfully tasting cake. Very different than a traditional light and airy cake. This isn’t, but it still fabulous!

What’s NOT: only that it has a bunch of steps to making it, but none take a lot of time. Worth doing, I think.

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Almond, Lemon and Ricotta Cake with Berries and Cream

Recipe By: Tarla Fallgatter cooking class, 2018
Serving Size: 12

2 1/2 cups almonds — sliced, blanched
1/2 cup all purpose flour
1/3 cup lemon juice
3 tablespoons lemon zest
1 cup unsalted butter — yes, that’s the right amount
1 cup sugar
6 large eggs — separated
2 tablespoons sugar
1 1/4 cups ricotta cheese — full fat
TOPPINGS:
1/2 cup cream
2 teaspoons sugar
1/4 teaspoon vanilla sifted powdered sugar to garnish
1 cup berries
mint leaves for garnish

1. Preheat oven to 300°F. Butter a 10-inch springform pan and line it with parchment (on the bottom). Butter parchment. In food processor combine coarsely chopped almonds with 2 T of the sugar (taken from the 1-cup measure). Combine with flour and zest.
2. Beat butter with remaining amount in the 1-cup measure of sugar in a mixer until it turns light and pale. Add yolks one by one. Fold into the almond mixture.
3. Put ricotta cheese in a bowl and lightly beat with a fork. Add lemon juice. In another bowl beat the egg whites with the 2 T of sugar and beat until soft peaks. Fold the ricotta mixture into the almond mixture. Gently fold in the beaten whites.
4. Spread mixture in prepared pan and bake for 40 minutes until lightly browned on top. Cool for 10 minutes, then remove the springform ring. Dust with powdered sugar. Whip cream with sugar and vanilla and serve lapped onto the cake and garnish with fresh berries.
Per Serving: 516 Calories; 39g Fat (66.0% calories from fat); 13g Protein; 32g Carbohydrate; 4g Dietary Fiber; 169mg Cholesterol; 66mg Sodium.

Posted in Pork, Veggies/sides, on June 16th, 2018.

roast_pork_tenderl_carrot_romesco

Simple spice-rubbed pork tenderloin, but served with luscious cooked carrots. Who knew they could taste so good when roasted? You may want to make these again and again. Then there’s the grits, creamy with smoked Gouda. And then there’s the salad too, with a sherry and honey mustard vinaigrette.

Pork tenderloin is something I cook for myself now and then. I probably should buy one, cut it in half and freeze the other half because one pork tenderloin (at least the Costco ones) are big – usually enough for 4 meals for me. Maybe even 5 if I don’t dole out too much on any one serving. And by day three, I’m tired of pork tenderloin! But this meal, this pork tenderloin is merely a way to eat the scrumptious carrots on top, the creamy grits with Gouda and the lovely green salad on the side. I’m telling you true, your fork is going to want all of those carrots to the exclusion of everything else on the plate.

The carrots, scrubbed and halved, are roasted for 15-20 minutes in a hot-hot oven, sprinkled with some kind of various spice rub (your choice). Once cooled, you whiz some of them up with pine nuts and olive oil to make the Romesco part. The remaining carrots are served in the salad. The pork is seasoned with the same spice rub, browned on the stove, then finished off in the oven.

Meanwhile, you make the grits – using a combination of broth and milk to make them creamy, then at the last, add in the Gouda (did you know it’s pronounced gow-da? not goo-da, as we do?) and serve it right away while it’s still piping hot. When I make this, I use regular Gouda, not smoked. I’m not a big fan of smoked cheeses for some reason – I like the pure stuff, but suit your own palate. Place the pork tenderloin slices napped over the edge of the grits and top with the Romesco carrots.

carrot_watercress_salad_alongside_pork_tenderloinYou will have tossed up a lovely green salad too (adding arugula for sure, maybe even watercress or some other unusual greens if you can find them), toss with the sherry wine vinegar vinaigrette and the remaining carrots, and that’s dinner. The recipes came from a cooking class a couple of months ago with Tarla Fallgatter. I was still eating some carbs then, so I can attest to the deliciousness of those carrots. Now I’m only eating raw carrots.

What’s GOOD: well, the carrots Romesco are the best part of this dish in my opinion, but the grits are good, as is the pork AND the lovely greens on the side. Altogether great meal – would definitely be suitable for a company dinner.

What’s NOT: maybe a bit more prep than some meals.

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Roast Pork Tenderloin with Carrot Romesco

Recipe By: Tarla Fallgatter cooking class, 2018
Serving Size: 6

CARROTS:
1 1/2 pounds carrots — small, halved lengthwise
2 tablespoons olive oil
1 teaspoon spice rub — (your choice)
Salt and pepper to taste
ROMESCO:
1/4 cup pine nuts — toasted
1 clove garlic
1 pinch red chili flakes
3 tablespoons olive oil
2 tablespoons red wine vinegar
PORK:
2 pork tenderloins — silverskin removed, trimmed
2 teaspoons spice rub — (use same as in carrots)
2 tablespoons olive oil
Salt and pepper to taste
2 cups greens — watercress, arugula, dark hearty lettuces
VINAIGRETTE:
2 tablespoons sherry vinegar
1 teaspoon honey mustard
3 tablespoons olive oil
Salt and pepper to taste

1. Preheat oven to 450°F. Toss carrots with oil, spice rub and salt and pepper to taste. Spread out on a rimmed baking sheet and roast, tossing occasionally, until carrots are softened, browned, about 15-20 minutes. Carrots should be very tender. Let cool slightly.
2. Meanwhile, season pork with salt, pepper and spice rub. Heat a saute pan to high, add oil and sear tenderloin on all sides. Transfer to oven and roast until a thermometer inserted into the center registers 145°F, about 10 minutes. Remove, tent with foil and let rest for 10 minutes before slicing.
3. Pulse the pine nuts, garlic and red chili flakes in a food processor with oil, salt and pepper to taste. Add about a cup of the cooked carrots, vinegar and process until it reaches a coarse texture, adding more oil if necessary. Taste for seasonings.
4. SALAD: Toss the greens and the remaining carrots with vinaigrette. Slice pork and serve with romesco alongside the salad.
Per Serving: 373 Calories; 28g Fat (66.8% calories from fat); 19g Protein; 13g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 90mg Sodium.

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Smoked Gouda Grits

Recipe By: Tarla Fallgatter cooking class, 2018
Serving Size: 6

1 1/4 cups whole milk
1 1/4 cups water
1 teaspoon kosher salt
1/2 cup grits — coarse ground (NOT instant)
2 tablespoons unsalted butter — cut into pieces
3 ounces gouda cheese — smoked or regular
kosher salt and freshly ground black pepper to taste
2 tablespoons Italian parsley — chopped

1. Bring milk, salt and water to a boil in a large pan over medium high heat. Gradually whisk in grits until smooth.
2. Reduce heat to low, cover and cook, whisking frequently, until creamy but still with some bite, 20-25 minutes. Remove from heat and whisk in butter and cheese. Season with salt and pepper to taste. Serve topped with Italian parsley.
Per Serving: 164 Calories; 10g Fat (52.5% calories from fat); 6g Protein; 13g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 457mg Sodium.

Posted in Fish, Grilling, Salads, on June 14th, 2018.

ahi_bowl_citrus_rice_spinach

Healthy, easy, refreshing for a summer evening.

A post from daughter Sara . . .

As I’ve started watching my diet a bit, I find myself looking for flavorful, yet easy dinner dishes.  This is a true match for the easy and healthy.  I had my first Ahi Bowl at a restaurant called The Fish District in San Diego, CA (near where I live).  The crisp veggies with warm rice and fish make this a wonderful summer dish. I love the combination of sweet teriyaki with the nose-burning touch of wasabi sauce.  I cook the Ahi outside on the side burner of my grill (well actually, my husband does – I’m banned from the grill as I apparently don’t clean it correctly!)  This is my own at home version.

With blackened seasoning to go on the fish, and julienned veggies to fix, I can bring this dinner together in about 20-25 minutes. With a bottle of teriyaki sauce to drizzle and a squirt of wasabi sauce (don’t use the pure wasabi) it’s so easy to just make a big platter with everything on it (rice on the side) and everyone can take what they want from the platter. For me, it’s no rice, but my family loves the lemony rice to go along side. Everyone loves it! And by the way, I buy my Ahi at Wal-Mart. I’ve found it to be really fresh. I buy it in a big pack and stick it in the freezer, then defrost what I need (one small steak per person, usually).

What’s GOOD: my family particularly loves lemon rice (which I make to serve with other things too), and they like ahi. We all do, and we can pick what we want to eat on the “bowl” with, or without rice. I use spinach only instead of rice. Easy dinner and healthy too.

What’s NOT: nothing really – maybe only the time it takes to julienne the carrots and cucumber. Otherwise, it’s such a cinchy-easy dinner to prepare. Be sure to not overcook the ahi – you want it bright red in the middle.

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Ahi Bowls

Recipe By: Sara C
Serving Size: 4

1 pound ahi tuna — (4 oz filets) seasoned with blackened spices
CITRUS RICE:
1 cup white rice
1/2 cup lemon juice zest from 1 lemon
1 1/2 cups water salt to taste
SALAD:
1 cup carrots — julienned
1 cup cucumbers — julienned
pickled ginger — (optional)
1 whole avocado — sliced
1/2 cup cilantro
4 cups fresh spinach
Terriaki Sauce
Wasabi Sauce (not straight wasabi)

1. Using outdoor grill, rub grill lightly with oil (use tongs and a saturated, folded square of paper towel), then place ahi over high heat until grill marks appear. Turn ahi over and repeat. Do not cook for more than about 45 seconds on each side – you want grill marks on the outside but the ahi to be rare/raw in the middle. Remove to a cutting board and cut across the grain into this slices. Quickly serve while it’s still hot.
2. If preferred, use a very large platter and place salad ingredients in decorative piles, with ahi in the middle. Serve rice on the side. For each serving, place rice and/or salad on bottom of bowl. Arrange each veggie separately around edge of bowl. Place just-off-the-grill sliced Ahi in center. Sprinkle cilantro on top. Drizzle with terriaki and wasabi sauce.
Per Serving: 438 Calories; 9g Fat (26.3% calories from fat); 7g Protein; 50g Carbohydrate; 4g Dietary Fiber; 53mg Cholesterol; 115mg Sodium.

Posted in Salads, Veggies/sides, on June 9th, 2018.

olive_bread_salad_chickpeas

A lovely salad with arugula (or kale), olives, shaved fennel, Manchego cheese, radicchio, spiced garbanzo beans, with some toasted olive bread croutons and tossed with a succulent fig balsamic dressing.

It was a month or more ago that this salad was made at a class with Tarla Fallgatter. I was trying to not eat carbs, so I didn’t have any of the olive bread croutons, or any of the chickpeas, but I lapped up everything else and really liked the salad dressing with a hint of sweetness to it. Others in the class were ooohing and aaahing, so I know both the croutons and chickpeas tasted good.

The garbanzo beans (chickpeas) are added to a pan full of garlic and red chili flakes with oil, and you cook them for 6-8 minutes until they blister. Once cooked, you remove all the loose skins. You might think that’s too much work, but it won’t take but a minute of time. The skins come off easily enough.

The vinaigrette is made with fig balsamic (if you don’t have some, you need it in your pantry arsenal), a tetch of raspberry vinegar, some balsamic mustard (another item you need in your refrigerator arsenal) and olive oil. So delicious.

Meanwhile you need some radicchio (or red endive), some thinly sliced fennel, some roasted red and yellow peppers (jarred works here), some tasty Mediterranean olives (pitted and sliced), some shaved Manchego (mmm, me likes Manchego), and the arugula. If you favor kale, use that instead. For whatever reason, sometimes kale doesn’t agree with me. I know it’s good for me, and nearly every market these days has about 4 varieties of kale to choose from. I’ll use arugula instead.Toss it all together and you have a very lovely looking and tasty salad for a summer’s eve.

What’s GOOD: the combo of all the veggies is so perfect – the shreds of Manchego, the olives, the crunch of the toasted croutons, the chickpeas, some fennel and peppers. All delicious, then when you toss it with the figgy vinaigrette, oh, what a combination – serve it with a lovely grilled chicken breast and that’s dinner. I promise you’ll hear raves.

What’s NOT: It takes a little bit of time to put together, more than some salad preparations. Worth it, though.

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Olive Bread Salad with Spicy Chickpeas

Recipe By: Tarla Fallgatter cooking class, 2018
Serving Size: 6

VINAIGRETTE:
3 tablespoons fig balsamic vinegar
1 tablespoon raspberry vinegar
2 teaspoons balsamic mustard salt and pepper to taste
6 tablespoons olive oil
SPICY CHICKPEAS:
15 ounces garbanzo beans, canned — rinsed, rubbed to remove outer skin
4 garlic cloves
1/4 teaspoon red chili flakes
1/3 cup olive oil salt and pepper to taste
SALAD:
3 cups olive bread — torn into bite-sized pieces
3 tablespoons olive oil
1 teaspoon spice rub — your choice
2 tablespoons fresh oregano — coarsely chopped
1/4 cup Italian parsley — chopped
1 head radicchio — torn into bite-sized pieces (or use red endive)
1 whole fennel bulb — thinly sliced
2 whole red bell peppers — or yellow, or one of each
1/3 cup olives — Mediterranean type, pitted, sliced
3 ounces Manchego cheese — shaved
2 cups arugula — or baby kale

1. CHICKPEAS: Cook chickpeas (drained, rinsed and blotted with paper towels) with garlic and pepper flakes in oil in a large skillet over medium-high heat until garlic is golden brown and chickpeas begin to blister, 6-8 minutes; season with salt and pepper.
2. VINAIGRETTE: Combine ingredients in a lidded jar and shake. Set aside. Shake well before using.
3. SALAD: Preheat oven to 400°F. Toss bread with spice rub of your choice, salt, pepper and oil. Spread out on a large baking sheet and bake/toast, tossing once or twice, until crisp on the outside edges, but still chewy in the center, about 8-10 minutes. Let cool.
4. Place all the salad ingredients in a large serving bowl and toss with vinaigrette to coat. Add chickpeas, then divide among plates to serve.
Per Serving: 468 Calories; 39g Fat (75.4% calories from fat); 5g Protein; 24g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 384mg Sodium.

Posted in Beef, Grilling, on June 4th, 2018.

grilled_flank_steak_onions_ancho_chili_rub

Is it hard to see what’s in that photo? Grilled sweet onions on the left, a nice pile of thinly sliced, grilled flank steak, then a creamy horseradish sauce with onion.

I can’t say that flank steak is one of my favorites. Although you can make it tender with a marinade (this one wasn’t marinated for tenderness, just spice rubbed for flavor), it’s tricky to do just the right amount of tenderizing without the meat becoming mushy. If you’ve ever had mushy meat, you’ll know what I’m talking about. This steak was served at a great cooking class with Phillis Carey, and although I love-loved the flavor of this combination, I think I’d do the same rendition but with ribeyes instead of flank. Or maybe with a nice piece of sirloin, sliced thin. By far, the onions were my favorite part (sweet onions grilled with a spice rub on them too) and I lapped up the horseradish spiked mayo sauce with every bite of meat.

This sauce, what Phillis called an Onion Blossom Horseradish Sauce (she was mimicking the jarred Orange Blossom Horseradish Sauce, is it made by Rothschild?) and it’s really good, and very easy. It needs a few hours to combine the flavors – do NOT just make the sauce as you’re preparing the meat – it needs at least an hour to meld. It wouldn’t hurt the meat to be spice rubbed at the same time then kept chilled until ready to grill.

You used to not be able to find ancho chili powder in stores, but you can these days, so do seek it out. The rub comes together very easily with standard ingredients in most spice cabinets. The rub is used on both the steak and the onions, with you having tossed the onions with some olive oil first so the rub will stick to it. You’ll use most of the rub on the steak and the remainder on the onions.

The flank steak is rubbed all over with oil just before grilling for 7-9 minutes per side (no more than that or it will be overcooked). Once grilled, transfer the steak to a cutting board and tent it with foil for 8-10 minutes, then slice thinly on the diagonal and pile it onto a heated platter along side the onions and then drape the sauce over the top. Delicious!

What’s GOOD:  the flavors are marvelous. I particularly loved the onions, but then I love grilled onions. Just remember to buy the sweet ones and slice them thickly. Do slice the flank steak thinly across the grain and pile them onto a serving plate (looks pretty that way).

What’s NOT: the meat will be a bit chewy – some folks like steak that way (me not so much). Otherwise, this is a stellar recipe – you’ll need only a green salad to complete the meal.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Grilled Flank Steak and Onions with Ancho Chili Rub

Recipe By: Phillis Carey cooking class, 2018
Serving Size: 4

SAUCE:
1/2 cup mayonnaise
2 T. prepared horseradish
1 T. ketchup
1/4 tsp. smoked paprika — or regular paprika
1/8 tsp. dried oregano
1/4 tsp. salt
1 Pinch freshly ground black pepper
1 Pinch cayenne pepper
STEAK:
2 T. ancho chili powder
2 T. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. dry mustard
1 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
1 lb. flank steak — (1 to 2 1/2)
2 large sweet onions — peeled and sliced in thick rings
Grapeseed oil for brushing

1. For the sauce, combine all ingredients in a small bowl. Cover and refrigerate at least 1 hour and up to 4 days.
2. Preheat the grill. In a small bowl combine the ancho chili, cumin, coriander, mustard, oregano, salt, pepper and cayenne in a small bowl to make the rub. Pat dry the flank steak with paper towels and coat well with most of the rub. Sprinkle onions with some of the rub as well; brush or toss onions with a bit of oil.
3. Brush the flank steak with oil all over and place on the grill. Cook the steak 7 to 9 minutes per side or to desired doneness; cook the onions next to the steak. Transfer the steak to a carving board and let rest, tented with foil, for 8 to 10 minutes. Slice the steak across the grain into 1/4-inch-thick slices. Serve steak with onions and drizzled with sauce.
Per Serving: 447 Calories; 36g Fat (70.7% calories from fat); 24g Protein; 10g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 1277mg Sodium.

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