Get new posts by email:

Archives

Currently Reading

Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

– – – – – – – – – – – – – – – – – – – – – –

BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

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.

Scroll down to the bottom to view my Blogroll

Posted in Fish, Salad Dressings, Salads, on May 14th, 2010.

We’re now getting some lovely frozen wild salmon fillets from Norway. The steaks are absolutely delicious. Tender, and so tasty. A salad sounded good. So I made a mayo-based Caesar dressing with some spicy heat to it. I had some lovely spring asparagus, and a perfectly ripe avocado. It was so good.

The salmon was baked on parchment paper in a 450 oven. Meanwhile, I’d made the Caesar style dressing an hour or so ahead so the flavors could meld. The asparagus was simmered over hot water in my handy-dandy asparagus steamer. The avocado was huge (thanks, Joan!) and perfectly ripe after sitting on my counter for a week! I grated some additional Parmesan on top and added some cilantro to the salad. So it wasn’t strictly speaking a traditional Caesar.

The dressing is a mayo one with all the typical Caesar ingredients. But instead of anchovies in it, I took Phillis Carey’s idea (from a Caesar dressing of hers which is my really top-favorite Caesar dressing) and used capers instead. Then I added some hot Vietnamese chili sauce to give it some zipped up heat. And I let it sit. The salad needs more dressing than you might think; just keep that in mind. But add other things to this if you’d prefer broccoli, or tomatoes, or? This was just my version with what I had on hand.
printer-friendly PDF

Baked Salmon with Spicy Caesar Salad

Recipe By: My own concoction
Serving Size: 6

2 cloves garlic — peeled, mashed or finely minced
1 teaspoon salt
1/3 cup light sour cream — (or use all mayonnaise)
2/3 cup mayonnaise
2 teaspoons Dijon mustard
1/4 cup Parmesan cheese — finely grated
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons capers
1/4 teaspoon hot chile sauce — like Vietnamese red chile sauce, or more to taste

SALAD:
8 cups Romaine lettuce — chopped
4 whole radishes — sliced
1 cup cilantro — chopped
1/2 pound fresh asparagus — steamed (or roast alongside the salmon)
1 whole avocado — peeled, seeded, sliced
1 cup Parmigiano-Reggiano cheese — shaved
24 ounces salmon fillets

1. Mash the garlic with the salt and allow to sit while you collect the other items.
2. In a bowl combine the sour cream, mayonnaise, Dijon, black pepper, lemon juice and Worcestershire. Mix well with a small spoon until thoroughly combined.
3. Add the Parmesan cheese and capers, then add the garlic/salt mixture. Add more salt and pepper if needed. Stir well, cover and refrigerate for at least an hour to allow flavors to marry.
4. Meanwhile, preheat oven to 450°. Line a small baking sheet with parchment paper and place salmon on top. Season with salt and pepper. Bake for about 8-10 minutes (max) until you can just barely see some of the juices bubbling up within the salmon (little white specks will begin peeking through the fish). Set aside.
5. Mix the salad ingredients, toss with dressing, place on a large plate, then add the salmon fillet, the asparagus, avocado and Parmesan. Drizzle a bit more dressing on top of salmon, then garnish with additional cilantro, if desired.
Per Serving: 479 Calories; 36g Fat (64.2% calories from fat); 34g Protein; 11g Carbohydrate; 4g Dietary Fiber; 82mg Cholesterol; 960mg Sodium.

One year ago: Lemon Cake with Limoncello and Lime Mousse (oh, outstanding!)
Two years ago: Barbecued Short Ribs (my go-to recipe, always)
Three years ago: Algerian Carrots (gosh, this is a favorite in the cold side dish arena)

Posted in Salads, Veggies/sides, on May 12th, 2010.

My hubby, Dave, just adores beets. It used to be just the pickled canned type – before he met me, that is – and he’d open a can of beets and eat the whole thing in about 10 minutes. A bachelor’s diet, you know. He also ate pickled herring in sour cream, and almost always had a jar of it in his refrigerator with Ritz crackers in the pantry. He didn’t know how to cook much. His son was living with him (Powell was about 11 or 12 then and had moved in with Dave about 6 months before we met), so he did have to learn to cook just a few things. He could do hot dogs, dial-up pizza, and he did know how to grill a steak and chicken. And country-style ribs with a generic-brand BBQ sauce slathered on.

A few days after I met him (on a blind date on May 6th – we just celebrated the the 29th anniversary of the day we met) I invited him to my house for a brunch I was throwing for a group of friends. Afterwards he and I ended up spending the remainder of the day together, walking on the beach, taking in a “set” at a jazz restaurant that was popular in Newport Beach at that time. Then he asked if I’d like to come to his house and he’d cook dinner. I had a daughter at home, but my roommate (a gal friend) was watching her that evening so I was able to say yes.

He’d explained that his son was coming home from a weekend away and he needed to be there to fix dinner anyway. So he stopped at a meat market, bought steaks, stopped at a market and bought Idaho potatoes, sour cream, and makings for a salad. At his home he started working in the kitchen. I was so impressed (having no clue at that point that I was going to see the complete extent of his cooking repertoire within the next couple of weeks). I thought he was adept in the kitchen. I sat on a bar stool and watched as he put the potatoes in the oven, as he cut up some greens and veggies for a salad. I sat there, thinking that a man in his own kitchen probably should be left alone. Little cupids were telling me it would be so much fun to cook with this man – together in a kitchen. So, he grilled the steak (a good one, delicious) and we had meat, potato and salad with a bottled dressing that he was crazy about – Catalina dressing. It’s no longer made.

We enjoyed the dinner, I talked with his son quite a bit, and then Dave made a pot of coffee which we shared. We talked more. And talked. And talked. And found that we had more and more in common. Well, it goes on from there, and we’ve been married for 27 years.

Meanwhile, back to beets. I finally got Dave to give up canned pickled beets. I mean, he’s a Type 1 diabetic – he should never be eating pickled (sugar sweetened) beets except in very small quantities. He looks for beets at salad bars, and would probably love it if I kept a can or two in the pantry. But I’m not enamored with canned beets like he is. So he loves it when I make them for him from scratch. The other day I saw some nice young red beets at the market. And I found a recipe I thought I could adapt. Yes, I had an orange in the kitchen. Yes, I had fresh herbs. I had most of the ingredients.

So, I made this recipe. And it was good. Very good. Dave nearly licked the plate, of course. He got the few leftovers the next night, and nearly licked the refrigerator container they were in. It made me feel guilty that I don’t make them for him more often. I mean, I learned on that first dinner date that he was in love with beets. A way to a man’s heart is through his stomach. Therefore, is it a way to keep your man’s heart if you make beets? You know the drill! But I forget. After 29 years of dating and 27  years of marriage you’d think I’d remember a real basic fact: my husband adores beets!

So zipping back to those early weeks of our relationship in 1981, he cooked dinner for me several times – he made country ribs. And baked potatoes. He made grilled chicken. And baked potatoes. He made steak. And baked potatoes. Again. And he made one other chicken one-pot meal with zucchini and other vegetables (that he later told me he’s just learned to make a week or so before we met). It was delicious, by the way. It’s a darned good thing that by then I’d fallen head over heels in love with him. Because that was IT. That was his entire cooking rotation. And I soon found out he really didn’t know a thing about being in the kitchen. No question he enjoyed eating – we found lots of commonality when we discussed food and ate out at good restaurants – but he knew next to nothing about how to cook. In the ensuing years, very little about that has changed (and it’s okay). He still can’t cook. Doesn’t want to cook (unless it’s as a grill-meister). And it’s worked out just fine.

Moral of the story: cook more beets (insert words for your significant other’s favorite food)!
printer-friendly PDF

Orange Glazed Beets

Serving Size: 10
NOTES: Don’t overdo the orange zest – it could add a bitter aftertaste. You just want enough to decorate the tops of the beets.

2 1/2 pounds beets — red or gold, tops trimmed
8 fluid ounces chicken stock
1/2 cup orange juice
2 teaspoons sugar — or half as much honey or agave nectar
1 tablespoon balsamic vinegar — fruit type (sweeter, thicker)
2 tablespoons unsalted butter
1/2 teaspoon salt — or more if needed
1/2 teaspoon freshly ground black pepper — ground
1 teaspoon orange zest — grated
3 tablespoons fresh mint — julienned

1. Preheat oven to 350.
2. Cut off beet tops so there is about an inch of tops. Wash beets and place them in a large piece of heavy-duty aluminum foil (use double layer if using thinner type). Seal tightly and place in oven for about an hour, until the beets are barely cooked through.
3. Allow to cool; cut off the top and bottom, then remove skin (either with your hands or using a potato peeler). Slice the beets into 1/8 inch slices and set aside.
4. In a saute pan heat the stock, orange juice and sugar. Bring to a boil and allow to simmer for about 10 minutes and it’s reduced by about half. Add balsamic vinegar and butter. Add the beets and bring back up to a simmer. Spoon the glaze over the beets so they have all been doused with the fluid. Cover and simmer for about 4-8 minutes, until the beets are cooked through and most of the glaze has evaporated. If there is still too much liquid, leave lid off and simmer until there is very little liquid left in the pan. Continue to bathe the beet slices in the glaze if there is enough to do so. Ideally, turn the beets over once during this cooking time (and watch that they don’t splatter juice). Add salt and pepper to taste.
5. When ready to serve carefully move the beet slices to a plain plate and garnish with fresh mint and orange zest.
Per Serving: 65 Calories; 2g Fat (33.0% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 382mg Sodium.

A year ago: Skirt Steak Salad with Tomatoes & Croutons
Two years ago: Green Salad with Chevre Dressing
Three years ago: Cauliflower, Bacon & Mushrooms

Posted in Salads, Veggies/sides, on April 19th, 2010.

This is a kind of a salad. Well, or a side dish. What do you call a pasta dish that’s served at room temperature? In any case, this was a very easy one to make and had lovely fragrances (saffron and basil). I think the clipping I have is from an ancient Gourmet article, but I’m not sure. I’ve changed it some anyway. Not a lot, but a little. And the best part is that you can make this ahead. We were entertaining the night before Easter, and I needed to take a carb for Easter dinner too. So I made a big portion and divided it in half. Just remember to add the garnishes (almonds, green onions and basil) just before serving. I had some extra fresh squeeze orange juice, so I drizzled that into the salad just before serving.
printer-friendly PDF

Orzo with Dried Cherries and Almonds

Recipe By: Adapted from a recipe in Gourmet
Serving Size: 4
NOTES: If you squeeze extra orange juice, save it until just before serving and drizzle it over the pasta. It gives it a new little jolt of flavor. And if you make this as a part of a large dinner, it will serve more than 4 people.

1 cup orzo
1/4 teaspoon saffron threads — crumbled
2 teaspoons orange zest
2 tablespoons fresh orange juice
3 tablespoons olive oil
1/3 cup dried cherries
2 tablespoons slivered almonds — toasted
2 whole green onion — sliced thin diagonally
1/2 cup fresh basil — minced

1. In a saucepan, boil the orzo in 6 cups boiling water with the saffron for 8 minutes, or until the pasta is al dente. Drain it and rinse under cold water.
2. In a bowl stir together the zest, orange juice and salt to taste, adding the oil in a stream, whisking, and whisk until it is emulsified.
3. In a bowl toss the orzo (drained well), with the dressing, the cherries and half of the green onions. Just before serving garnish with almonds and the extra scallion. Serve the orzo at room temperature.
Per Serving: 320 Calories; 13g Fat (37.1% calories from fat); 7g Protein; 44g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.

A year ago: Pork Tenderloin with Pears and Mustard and Port Wine Sauce
Two years ago: Coffee Walnut Cookies

Posted in Pasta, Salads, Veggies/sides, on April 3rd, 2010.

Just yesterday I mentioned that I have a bunch of posts for which I need to take my own photos. I’m ticking them off my list one by one. This pasta dish is a favorite. Not only because it is fabulous tasting, but it’s also incredibly EASY. The photo above shows, probably, a bit more basil than is realistic. I posted this recipe way back in 2007 and haven’t talked about it since. Have made it a time or two (but forgot I needed to take pictures of it). So that got rectified the other night. We had this with hamburgers – delicious.

pasta tom cr sauce mix collage

The photo just above is the sauce. The one on the left is the just mixed sauce. Once it sits for awhile (and you stir it a time or two) the cheese begins to blend into the tomatoes as in the right photo. This sauce is nothing more than a chunk of cream cheese, canned tomatoes, fresh garlic, red wine vinegar, olive oil, slices of fresh basil and freshly grated Parmesan cheese. You make the sauce and let it sit out at room temp (the health police will be after me, but this is the way it was made for me the first time and nothing’s ever happened to me in the dozen or so times since then that I’ve made this). It can sit for several hours. Then you make pasta (preferably penne) and pile it in on top of the sauce, stir, add more basil and the grated cheese. That’s IT. Takes about 5 minutes to make the sauce. 10-12 minutes of boiling the pasta and you’re done. Trust me on this one, okay? I’m not going to re-insert the whole recipe here – go look at the 2007 post about it.

A year ago: Spanish Pork Braise (a soup)
Two years ago: Pork Tenderloin with Maple Mustard Glaze/Sauce

Posted in Salads, Veggies/sides, on March 8th, 2010.

grilled veggie salad

You want a tasty grilled vegetable salad? Oh gosh, is this one ever good. My friend Linda T. came to visit last week and she told me all about this recipe, telling me I just HAD to make it. It fit in perfectly with a rotisserie Greek lamb dinner I made last night. I doubled this recipe, and have just a little bit leftover after serving 7 people. Everybody liked it. I loved it. The recipe came from Ellie Krieger at the Food Network. I followed it to the letter.

Simply put, it’s nothing but grilled vegetables (bell peppers, onions, zucchini and eggplant) with a red wine vinegar, oregano and olive oil dressing drizzled over it, with some freshly cut tomatoes and crumbled Feta cheese. And some mint. The BEST part is you can make it up a few hours ahead (Dave was busy on the barbecue for quite awhile, he was quick to tell me) and let it sit at room temp until you’re ready to dress it and get it ready for serving. I poured it into the new bowl (pictured above) that Linda gave me for Christmas (thank you, Linda). Goes perfectly with my dishes. I didn’t have one of those curly edged bowls. Now I do. And I’ve got this great recipe which would be good any time of year.

Am sure you can change the ingredients a bit – use more or less of anything. But this combo of peppers, zucchini, eggplant and onion was perfect. A winner of a recipe.
printer-friendly PDF

Grilled Vegetable Salad with Feta and Mint

Recipe By: Ellie Krieger, Food Network
Serving Size: 4

1 whole red bell pepper — cored and cut into 4 pieces
1 pound eggplant — cut across into 1/4-inch rounds
1 medium onion — cut into 1/4-inch slices
8 ounces zucchini — cut lengthwise into 1/4-inch slices
Olive oil cooking spray
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup tomatoes — grape type, halved
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese

1. Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray.
2. Preheat a grill or grill pan over a medium-high heat.
3. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
4. In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
Per Serving: 262 Calories; 21g Fat (69.9% calories from fat); 5g Protein; 15g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol; 221mg Sodium.
printer-friendly PDF

A year ago: White Chocolate Bread Pudding
Two years ago: Seared Steak Salad

Posted in easy, Salads, Veggies/sides, on February 20th, 2010.

algerian carrotsIt’s been about 3 years since I posted this recipe, back in May of ‘07. And “keepers” sometimes need to be repeated – those recipes I would encourage you to make. Over and over. Cooked carrots have a bad rap sometimes. Remind people of baby food, or something.  But these little gems have a burst of flavor – from garlic, olive oil and lemon juice. And a little bit of ground cumin and brown sugar. They’re especially good if  you make them ahead and allow them to sit overnight in the dressing (chilled, of course). I like to let them sit out and get to room temp. You just need to briefly cook the carrots – you’ll want them to be just barely tender, or you can make them more crunchy if that’s your preference. The dressing is very easy to make (good at this time of year with ripe lemons filling bowls in my kitchen) and just stir it all up and let the carrots marinate. This is best with some kind of highly seasoned dinner – don’t serve this with a filet of sole, for instance. Not unless you’re making it with garlic and lemon juice. This recipe could also be made with zucchini – or maybe better yet, do both and serve them side by side. Would make a very colorful side dish.

What’s in this: carrots, olive oil, lemon juice, garlic, ground cumin, brown sugar and parsley. And a bit of salt and pepper too. That’s it. Click HERE for the write-up I did back in ‘07. I took new pictures of the carrots, and will insert this new one in the old recipe since this one is much closer and clear!

printer-friendly PDF

A year ago: A list of the 50 top blogs
Two years ago: Sugar Snap Pea Tops

Posted in Chicken, Salads, on February 4th, 2010.

chicken rice salad In December my former investment club members met at my home for a potluck dinner. We’ve known for years that we have some great cooks in the group, and the food is always wonderful when we have such get-togethers. The club disbanded a few months ago, but we’ll still gather now and then for conversation and most years we have a December potluck dinner.

Anyway, one of the gals, Linda C., brought this salad to the potluck. It was SO good. It’s a curry flavored rice (cold) salad, and I just needed to have some cold chicken to chop up to make this. It also has bottled artichoke hearts in it (maybe not something you’d always have in your pantry) and a box of chicken flavored rice mix. The one I used was a 6-ounce package from “Farmhouse.” But any such rice mix would likely do. The other thing you might not stock in your pantry is pimiento-stuffed olives. As it happened, I didn’t have any of those, so the salad may have lacked something. I had red bell pepper instead of green, too. And since I only had 2 green onions, I added some finely minced red onion. So, you see, this salad can be adaptable to what you have on hand. But to be true to the recipe, you need two of the small jars of marinated artichoke hearts. And just a handful of the stuffed olives. And the green pepper too. I garnished the salad with some minced Italian parsley from our garden.

Just so you know, there’s only a teaspoon of curry powder in the salad, so it’s not overwhelming in the slightest. It could be omitted if you aren’t a curry fan, but I liked the light hint. Linda said this is an old standby, one she used to fix for her family when her children were young. Thanks for the recipe, Linda!
printer-friendly PDF

Chicken and Rice Salad

Recipe By: From my friend Linda C., 2009
Serving Size: 6

6 ounces chicken flavored rice mix
4 whole green onions — thinly sliced
1/2 large green bell pepper — chopped
12 whole green olives — stuffed with pimiento, sliced
12 ounces marinated artichoke hearts — drained (save marinade for dressing)
4 whole chicken breast, no skin, no bone, R-T-C — (2 whole breasts or 4 halves), cooked, cut into small cubes
DRESSING:
1/2 cup mayonnaise
1/4 cup sour cream — (or yogurt)
1 teaspoon curry powder
marinade from the canned artichoke hearts

1. Prepare chicken flavored rice mix according to package directions, omitting butter. Slightly undercook the rice.
2. Allow rice to cool to room temperature.
3. Meanwhile, prepare the onion, green pepper and olives.
4. In a small bowl combine the dressing: mayo, sour cream, curry powder and the marinade. Stir until well combined.
5. In a large bowl combine the cooled rice mixture, the onions, green pepper and olives. Add the dressing and artichoke hearts. Mix lightly, cover and chill. (Can be done the night before to this point.)
6. Add the chicken pieces and mix until combined. Spoon onto a bed or lettuce or lettuce cups.
Per Serving: 520 Calories; 26g Fat (46.3% calories from fat); 40g Protein; 28g Carbohydrate; 3g Dietary Fiber; 107mg Cholesterol; 764mg Sodium.

A year ago: Butternut Squash Soup (crockpot)
Two years ago: Coconut Banana Bread (a Cooking Light recipe – very good)

Posted in Chicken, Salad Dressings, Salads, on January 3rd, 2010.

arugula chix salad parmesana

If you read my post yesterday, about steeping chicken, then you already know I made a chicken & greens salad. I had a recipe in my repertoire that I hadn’t tried before, from Michael Chiarello (Food Network), from 2006, according to my notes. His recipe was an arugula salad, with a citrus vinaigrette, with grilled chicken and a toasted spice rub. Well, I didn’t have time to go through all of that. Didn’t feel like doing the grill thing for just two chicken breasts. So I turned to an old stand-by chicken cooking method I haven’t used in a long time – submerging boneless, skinless chicken breasts in hot, just below boiling water and letting it sit. It’s like steeping tea – where tea takes 5 minutes to come to full flavor – chicken takes about 20-30 minutes to cook all the way through.

Read the rest of this entry »

Posted in Salads, on December 19th, 2009.

zovs lentil salad

As a blogger, it’s very fun when a friend brings to a potluck dinner a recipe you’ve made before (and enjoyed) but haven’t made recently. Meaning this recipe hasn’t been on my blog before because the last time I made it I didn’t HAVE a blog. So I took the liberty of taking a quick snapshot of this lentil salad brought by my friend Ann N. at our get-together the other night.

The recipe comes from Zov Karamardian, the owner/chef at Zov’s Bistro, a very popular eatery in our neighborhood. Zov is also owner of Zov’s Bakery. There are several locations now of the Bistro, all here in Orange County, California. We’ve been enjoying Zov’s good recipes for years.

There are two versions of this salad – the one published in our local paper (a more simplified version) – and the one published in Zov’s cookbook, called ‘>Zov: Recipes and Memories from the Heart. Ann prepared the cookbook version. I could tell because this salad has tomatoes, arugula and Feta cheese in it. The other one doesn’t. What “makes” this dish, though, to my palate, is the lemon juice. It gives this salad such zing. The lentils are the base, but really, the chopped vegetables are the main components. Yet, the lentils add a nice chewy texture to dish.

At the restaurants, Zov serves the simplified salad as a little tiny complement to sandwiches (usually without the arugula and tomatoes). The restaurant varies what they put in it – sometimes they add corn or peas. Whatever is in it, it’s a small portion – like about a quarter of a cup’s worth. Never enough. Zov suggests this also works well as a side dish to grilled meats. Yup. I know I’ve made this in the past for great summer barbecue dinners. This is one great salad, especially if you enjoy lemon juice. It’s also healthy since the lentils have great nutritional value, and extra virgin olive oil provides the only fat. This could also be a main dish if you enjoy this type of salad that way. Whatever way, you’ll want to save this recipe. And thanks Ann, for letting me take a photo of your salad!
printer-friendly PDF

Zov’s Lentil Salad with Lemony Vinaigrette

Recipe By: From Zov Karamardian, owner chef of Zov’s Bistro, Tustin, CA
Serving Size: 8

LENTILS:
1 1/2 cups lentils
3 cups water
3 tablespoons olive oil
SALAD:
3 stalks celery — thinly sliced diagonally
2 small yellow crookneck squash — thinly sliced diagonally
1 whole red bell pepper — seeded and cut in matchstick pieces
1 whole carrot — peeled, thinly sliced diagonally
2 cups cherry tomatoes — halved (teardrop type if you can find them)
1 small red onion — thinly sliced
8 whole green onions — thinly sliced diagonally
1/2 cup Italian parsley — chopped
1/2 cup cilantro — chopped (or basil)
1 1/2 cups arugula leaves — or spinach coarsely chopped
1 cup Feta cheese — crumbled
DRESSING:
1/4 cup fresh lemon juice
3 tablespoons white wine vinegar — to taste
1 clove garlic — minced
1 tablespoon shallot — minced
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/4 cup olive oil — (extra virgin not necessary)

1. Do not soak the lentils. Using a large saucepan or Dutch oven, bring lentils to a boil, reduce heat and simmer until tender, about 10-15 minutes. DO NOT overcook. Rinse in cold water and drain. Toss the lentils with the olive oil and put into a large bowl and set aside.
2. Cut up all the vegetables and add to lentils. Toss lightly. (Can be made ahead to this point and will keep for 1-2 days as long as you don’t toss it with the dressing.)
4. Prepare salad dressing – can be made in a large measuring cup, using a whisk to blend. JUST before serving, pour the dressing over the salad, toss and serve. Add more salt or pepper to taste.
Per Serving: 318 Calories; 17g Fat (44.8% calories from fat); 15g Protein; 31g Carbohydrate; 13g Dietary Fiber; 17mg Cholesterol; 512mg Sodium.

A year ago: Pineapple Noodle Kugel
Two years ago: Almond Custard

Posted in Salads, on November 23rd, 2009.

cranberry apple salad

For any number of years at Thanksgiving dinner I made a Jell-O salad with peach flavor(I think Jell-O used to produce a peach flavor, but in more recent years I’ve found only somebody else’s brand instead), filled with apples, celery and walnuts. My mother used to make a frozen fruit cocktail kind of salad with peeled grapes, of all things, mixed with whipped cream and frozen in a can, then sliced into a large discs and served on a lettuce leaf. I thought it was too rich, so when I began cooking the big feast I changed to other things. That’s when the Jell-O salad hit my radar back in the 1960’s. And it stayed there for a whole lot of years.

Why did I make Jell-O? Well, it was something I could make ahead; it wasn’t heavy; it had a sweet hint to it so it fit in with the turkey meal quite well; and it also offered crunch. When you think about it . . . follow along with me here . . . what else is on the plate? Turkey? Soft. Dressing? Soft. Mashed Potatoes? Soft. Sweet potatoes? Soft. Gravy? Really Soft. Peas maybe? Soft. Maybe a corn casserole? Very soft. Rolls maybe? Soft. See where I’m going here? Everything else about Thanksgiving is soft food. Tasty, but without much texture. So I liked the bit of crunch offered by the apple, celery and nuts in the gelatin salad. But then one of our grown daughters begged for a green salad. She loves green salad. Okay, so I made green salad, even though I didn’t exactly think a garden salad went with the meal all that well, but it was okay. Lots of people did eat it. I didn’t make both a green and a gelatin salad, though. So for some years I’ve made green salad as our only side salad.

Until this year, that is. This new recipe will be a part of my Thanksgiving dinner. It is so festive. And colorful!  It is crunchy (from the apples and pecans). Much of it can be made ahead too. Although you do have to compose it just before serving, that’s all. I suppose you could just mix this all up together, but it would lose something, I think. Some people wouldn’t get many cranberries; others would get too many apples, or nary any. And it definitely wouldn’t be as pretty as the individual plated version. I’ll be able to assign the assembly task to one of our dinner guests.

Kitchen Tip about Apples:

To keep apples from turning brown, put them in a bowl and cover with Sprite (not Diet). They will keep at room temp for 4-5 hours. Just drain it off when you’re ready to finish whatever you’re cooking. And the apples don’t care that the Sprite has lost its fizz – it’s the citric acid that does the deed, not the fizz.

The recipe for this salad came from a Thanksgiving cooking class with Phillis Carey. That woman is a wonder – she comes up with the most interesting ideas, this being one of them. The lime juice dressing was perfect for it. And again Phillis shared a kitchen tip with us that I keep forgetting. Did you know that if you want to keep apples from getting brown you just cover the chopped fruit or slices with Sprite. Yes, Sprite, the carbonated beverage. Not Diet Sprite, but the real stuff. And Phillis assured us that the apples keep at room temp for 4-5 hours without getting brown. Then you pour out the Sprite. She keeps a big bottle of it in her spare refrigerator. Stale Sprite. The apples don’t care that it doesn’t have any more fizz in it. You can’t use Diet – it doesn’t contain citric acid. Neither does 7-Up, or any other lemon-lime soda. Just SPRITE! So I now have a small stash of Sprite in my pantry. I just keep forgetting this great kitchen gem.

So anyway, back to this salad. Phillis calls it layered because it is sort-of layered on the plate. There’s a lettuce layer on the bottom, the apple pecan layer (you drain off the Sprite and discard it) on top of that, kind of in a flat mound in the middle, then you make a small well in the middle of the apples and spoon in a bit of the fresh cranberry/sugar mixture that sat overnight in the refrigerator. That’s it. The apple mixture can be prepared ahead (remember, Sprite soaking), the pecans toasted and chopped, the green onions sliced ahead, even the salad mixture too. The dressing would be best whisked together just before serving, BUT have all the ingredients handy and it should take no more than about 2 minutes to whisk it up. Half goes on the apples (drained of their Sprite), the other half on the lettuce. I’m telling you, this salad is a must fix. Even for some other time of year if you have access to cranberries!
printer-friendly PDF

Cranberry, Apple Pecan Layered Salad

Recipe By: A cooking class with Phillis Carey
Serving Size: 8

CRANBERRY LAYER:
2 cups fresh cranberries — coarsely chopped
1/4 cup sugar
DRESSING:
3 tablespoons fresh lime juice
1 tablespoon Dijon mustard
3/4 cup extra virgin olive oil
APPLE LAYER:
3 large Granny Smith apples — peeled, cored, coarsely chopped About a cup of Sprite beverage (not Diet)
1 1/3 cups pecans — toasted (350 6-10 minutes) and chopped
1/3 cup green onions — sliced
SALAD:
2 heads Romaine lettuce — torn in bite sized pieces

1. Pick through the cranberries and throw out any soft or unripe ones. Combine in a bowl the coarsely chopped cranberries and sugar. Cover the bowl and refrigerate for about 24 hours.
2. Place apples in a small bowl. If you’re doing this ahead, cover the apples in Sprite beverage and set aside. The apples will stay firm and bright for 4-5 hours in the liquid. When ready to proceed with recipe, drain off the Sprite (and discard), then add the green onions to the apples.
3. In a medium bowl whisk lime juice and mustard. Add oil in a steady stream, whisking constantly. Pour half the dressing on the apples. Then add the pecans.
4. Toss the lettuce with the remainder of the dressing.
5. To serve, divide lettuce among salad plates and top it with the apple mixture. Keep apples together in a small sort-of flattish shape (not sprinkled all over the lettuce). Make a small well in the center of the apples and spoon in the cranberry mixture.
Per Serving: 390 Calories; 33g Fat (71.8% calories from fat); 5g Protein; 24g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 42mg Sodium.

A year ago: Mushroom Soup with Meatballs & Cream
Two years ago: Pumpkin Bread Pudding

Related Posts Plugin for WordPress, Blogger...