One of the best things I've ever bought at a charity auction was a picnic basket. Technically, I've bought TWO picnic baskets--the first one was wicker and oh-so traditional looking, but not very practical. The second looks like a piece of soft-sided luggage, but holds everything you might need for picnicking! We like head east on Memorial Day Weekend, betting that the east side has some of the elusive sunshine that we don't often get over here (reliably, anyway) until July or so. The hubby and I like road trips. When I bought the first picnic basket and lugged it along on a road trip/wine tasting trip to Kelowna, BC, he thought it was a silly thing to bring along, and that we wouldn't use it. After a stop at a gourmet grocery and a nice little picnic on the patio outside our hotel room, he changed his tune. Now, he always asks if we're bringing it along when we head out for a few days. This last weekend, we drove over to Pendleton, OR, then hit Walla Walla, and the Tri-Cities for some wine tasting (and buying)! I prepared a few things to take along instead of just stopping at a grocery store and we ended up stopping at a great little park at Wallula Junction, right outside of the Tri-Cities. I wish that I would have taken a picture--the weather was picnic perfect, we had the park practically to ourselves,and the food was terrific!
Shrimp with *homemade cocktail sauce
*Cracked pepper flatbread
White bean dip
*Baby carrots & sliced cucumbers
Asiago bread
Artichoke heart tapenade
*Pickled asparagus
Grapes
Smoked Gouda
Blue Cheese
A nice red-blend wine
* From my kitchen--watch for the recipes!
Wednesday, June 1, 2011
Tuesday, May 24, 2011
Rosemary-Lemon Flatbread
Lately, the bread basket at several restaurants I've been to has been filled with different kinds of wonderful, crispy flatbreads so I decided to try my hand at making some at home. I've made this twice now, and it is SUPER easy, even for a cook who isn't a great baker, like me! And it keeps really, really well in a sealed container. Today I rescued the last two pieces from my last batch, sprinkled a little Italian blend cheese on them and broiled them in the toaster oven, then added slices of tomato. Next time I'm going to add a little basil as well. Tonight I served this alongside Chicken Curry and Coconut Rice. This is really a quick recipe and very satisfying to make! Enjoy!!
Rosemary-Lemon Flatbread
1-3/4 c. flour
1 T. chopped rosemary
1 t. lemon zest
1 t. baking powder
3/4 t. salt
1/2 c. water
1/3 cup olive oil
Sea salt
Preheat oven to 450 degrees and place a large baking sheet on the middle rack to preheat.
In a mixing bowl, stir together the flour, rosemary, lemon zest, baking powder and salt. Make a well in the center and add water and oil. Mix with wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. Don't overwork the dough.
Divide the dough into 3 pieces. Set aside two and wrap in plastic while you work with the first. Roll out one piece on a sheet of parchment paper into about a 10 inch round. No need to make it perfect. Dough should be thin and even.
Lightly brush with a bit of oil and sprinkel with sea salt. Slide the dough and parchment onto the preheated baking sheet. Bake until pale golden and browned in spots--8-10 minutes. Place bread and parchment on a rack to cool, return the baking sheet to the oven and make the other two rounds the same way. When it is cool, break into pieces and serve!
Keeps for several days in an airtight container.
1-3/4 c. flour
1 T. chopped rosemary
1 t. lemon zest
1 t. baking powder
3/4 t. salt
1/2 c. water
1/3 cup olive oil
Sea salt
Preheat oven to 450 degrees and place a large baking sheet on the middle rack to preheat.
In a mixing bowl, stir together the flour, rosemary, lemon zest, baking powder and salt. Make a well in the center and add water and oil. Mix with wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. Don't overwork the dough.
Divide the dough into 3 pieces. Set aside two and wrap in plastic while you work with the first. Roll out one piece on a sheet of parchment paper into about a 10 inch round. No need to make it perfect. Dough should be thin and even.
Lightly brush with a bit of oil and sprinkel with sea salt. Slide the dough and parchment onto the preheated baking sheet. Bake until pale golden and browned in spots--8-10 minutes. Place bread and parchment on a rack to cool, return the baking sheet to the oven and make the other two rounds the same way. When it is cool, break into pieces and serve!
Keeps for several days in an airtight container.
Wednesday, May 11, 2011
Rosemary-Asiago Gnocchi
1-1/2 lbs russet potatoes
1/2 cup flour
1/4 c. grated Asiago cheese
2 egg yolks
1/4 t. allspice
2 T. finely chopped rosemary
1 t. salt
1/4 t. black pepper
Boil potatoes whole until soft enough to mash--20-40 minutes, depending on the size of the potatoes. When they are tender, remove from water and cool until you can handle them. Peel potatoes and cut into chunks. Run through a potato ricer into a mixing bowl. Add flour, cheese, egg yolks, allspice, rosemary, salt & pepper and mix well. Add more flour if needed.
Flour your hands, pick up a chunk of dough and roll it into a rope about 1/2 inch thick. Repeat with the rest of the dough. Cut the ropes into 1/2-3/4 inch lengths, flouring the pieces as you go. Place the pieces on a baking sheet lined with wax paper, cover with plastic wrap and place in refrigerator until ready to cook.
To cook: Place gnocchi in a large pot of boiling salted water. They will rise to the top when they are done. Remove from the pot with a large slotted spoon.
Cheese sauce
1 cup milk
1 T. cornstarch
1/4 c. grated cheese asiago cheese.
Mix milk and cornstarch, heat until thickened. Remove from heat and add cheese. Mix until blended.
Mix with gnocchi to serve.
1/4 c. grated Asiago cheese
2 egg yolks
1/4 t. allspice
2 T. finely chopped rosemary
1 t. salt
1/4 t. black pepper
Boil potatoes whole until soft enough to mash--20-40 minutes, depending on the size of the potatoes. When they are tender, remove from water and cool until you can handle them. Peel potatoes and cut into chunks. Run through a potato ricer into a mixing bowl. Add flour, cheese, egg yolks, allspice, rosemary, salt & pepper and mix well. Add more flour if needed.
Flour your hands, pick up a chunk of dough and roll it into a rope about 1/2 inch thick. Repeat with the rest of the dough. Cut the ropes into 1/2-3/4 inch lengths, flouring the pieces as you go. Place the pieces on a baking sheet lined with wax paper, cover with plastic wrap and place in refrigerator until ready to cook.
To cook: Place gnocchi in a large pot of boiling salted water. They will rise to the top when they are done. Remove from the pot with a large slotted spoon.
Cheese sauce
1 cup milk
1 T. cornstarch
1/4 c. grated cheese asiago cheese.
Mix milk and cornstarch, heat until thickened. Remove from heat and add cheese. Mix until blended.
Mix with gnocchi to serve.
Wednesday, March 16, 2011
Cheesy Artichoke Dip
I just heard that today is National Artichoke Heart's Day! In honor of one of my favorite vegetables, I thought I would share my recipe for hot cheesy artichoke dip! This is one of my go-to dishes for parties and potlucks--I almost always have the ingredients on hand and it never fails to impress. Mmmmmm, cheesy goodness!!!
4 cans cheddar cheese soup
1 cup shredded cheese—use cheddar, swiss, mozzarella, or Italian blend, depending on what you like or have on hand
1 cup milk
1 small package cream cheese
1 large can artichoke hearts, drained and coarsely chopped
1 large can diced green chiles
Dump all ingredients into a small crockpot and heat till warm.
Serve with cubed Hawaiian or sourdough bread, flatbreads and/or crackers
1 cup shredded cheese—use cheddar, swiss, mozzarella, or Italian blend, depending on what you like or have on hand
1 cup milk
1 small package cream cheese
1 large can artichoke hearts, drained and coarsely chopped
1 large can diced green chiles
Dump all ingredients into a small crockpot and heat till warm.
Serve with cubed Hawaiian or sourdough bread, flatbreads and/or crackers
Friday, November 26, 2010
Thanksgiving
There is much to be thankful for this year. Thirty thanksgivings ago, I welcomed my firstborn, Sara, into the world. Although she doesn't often celebrate her birthday on Turkey Day, I am reminded of one of the most special days of my life every year on Thanksgiving. Happy Birthday, tomorrow, Turkey Girl!
Yesterday, we shared Thanksgiving with very good friends and family. Around here, it's like Thanksgiving Day cook-off! We shared some good wine, some great food, and good laughs!
A few of the recipes:
Cranberry Chutney
I really, really, despise the stuff that comes out of the can, so a few years ago, I found a recipe that I tweaked a bit and here is the result. It's great with dinner, but especially good on those next day turkey and cream cheese sandwiches! This is so easy and so good that you will never tolerate that canned stuff again!
1/4 c dried apricots, finely chopped
1/2 c brown sugar
1/2 c golden raisins
1 c water
3 cups fresh cranberries
1 Granny Smith apple, peeled, cored and chopped
1 t grated lemon zest
1/4 c lemon juice
1/4 c chopped crystallized ginger (don't leave this out! Find it in with the spices or cheaper in the bulk food bins)
1/2 t red pepper flakes (doesn't make it spicy, just brings out the flavors of the fruits)
Combine apricots, brown sugar, raisins and water in a small pan; bring to a boil. Reduce to low and simmer for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.
Stir lemon juice, ginger and pepper flakes into the mixture, then remove from heat.
Cool on the stovetop, then refrigerate or serve at room temperature.
Oven Roasted Bacon-Balsamic Brussels Sprouts
Serves 8-10
This recipe has earned the approval of several friends and family members who normally turn their noses up at the little cabbages.
2 lbs brussells sprouts
1/2 lb bacon, sliced thinly crosswise
1/2 sweet onion, chopped
3 T. good balsamic vinegar
6-10 cloves roasted garlic
2-3 t sugar
Salt and coarsely ground pepper
Line a baking dish with foil, add the garlic cloves and a bit of olive oil. Roast in a 350 degree oven about an hour, or until very soft. Set aside.
Put the bacon in a large frying pan and fry until crispy, adding the onions when the bacon is about halfway done. Set aside.
Remove the stem ends from the sprouts and cut in half, then place them in a large baking dish. Add the garlic and the bacon/onion mix. Drain off a bit of the bacon grease first if you like. Add the vinegar, sugar, salt & pepper and roast for about 30 minutes at 350 degrees--the sauce should be dark and carmelized.
Northwest Waldorf Salad
6-8 servings
I got the original recipe from Cooking Light magazine, and of course, tweaked it a bit. This is a nice way to add local produce to the holiday spread and it's healthy, too!
3/4 c finely sliced celery
1/2 c chopped dried cherries
1/2 c chopped hazelnuts, toasted
1/3 c plain, low-fat Greek yogurt (or just use plain yogurt)
1/3 c low-fat sour cream
2-3 T agave sweetener (honey would also work)
1 T. lemon juice
1/4 t salt
2 firm Bartlett pears, peeled, cored and chopped
1 large Granny Smith apple, peeled cored and chopped
Combine first three ingredients in a large bowl. Combine yogurt, sour cream, lemon juice, salt, and sweetener and whisk until smooth. Pour over celery mixture. Add pears and apple and toss gently to mix. Chill at least 1 hour.
Gingerbread Pudding
Hands down our favorite dessert--the one my husband asks for on his birthday--even though that is just two days before Christmas! We first had a similar dish at the 42nd Street Cafe at the beach and liked it so much I just had to try my hand at making it! Make the gingerbread a day early and leave it on the counter to dry out a bit before cubing it up for the pudding! In a pinch, I suppose you could use a gingerbread mix to make the pudding, but I admit I haven't tried that.
Gingerbread:
2 c flour
1/4 c sugar
3/4 c milk
2 t ginger
1 c molasses
2 t baking soda
1/2 c butter
2 eggs
1/2 c brown sugar
Mix the flour, sugar, baking soda and ginger in a large mixing bowl. Heat the butter, molasses and brown sugar on low heat until the butter is melted and mixed with the other ingredients. Stir the milk, eggs and melted mixture into the flour mixture and mix well. Pour into a greased 9" x 13" cake pan and bake at 325 for about 50 minutes or until a toothpick comes out clean. Cool at room temperature for at least 30 minutes, but preferably overnight.
To make into pudding.
Cut the gingerbread into 1" cubes and place in a large mixing bowl. Whisk together 3 eggs, 1 c milk and 1/2 c sugar and add to the gingerbread pieces until coated thoroughly, then return to the cake pan. Bake at 300 degrees for 30 minutes. Serve with caramel sauce, whipping cream, or both!
Caramel sauce:
1/2 c butter
1 c heavy whipping cream
1 c brown sugar
Melt the butter in a saucepan, then add the brown sugar and mix well. While still heating, slowly add the whipping cream and continue to mix until the sauce has absorbed all the cream. Remove from heat and serve over the gingerbread pudding. Cover and refrigerate any leftovers to use over ice cream or in your coffee drinks!
So those are just a few of our Thanksgiving Day staples. I got hungry while typing this, so I am heading for the kitchen to pull some leftovers out of the 'fridge for breakfast!
Yesterday, we shared Thanksgiving with very good friends and family. Around here, it's like Thanksgiving Day cook-off! We shared some good wine, some great food, and good laughs!
A few of the recipes:
Cranberry Chutney
I really, really, despise the stuff that comes out of the can, so a few years ago, I found a recipe that I tweaked a bit and here is the result. It's great with dinner, but especially good on those next day turkey and cream cheese sandwiches! This is so easy and so good that you will never tolerate that canned stuff again!
1/4 c dried apricots, finely chopped
1/2 c brown sugar
1/2 c golden raisins
1 c water
3 cups fresh cranberries
1 Granny Smith apple, peeled, cored and chopped
1 t grated lemon zest
1/4 c lemon juice
1/4 c chopped crystallized ginger (don't leave this out! Find it in with the spices or cheaper in the bulk food bins)
1/2 t red pepper flakes (doesn't make it spicy, just brings out the flavors of the fruits)
Combine apricots, brown sugar, raisins and water in a small pan; bring to a boil. Reduce to low and simmer for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.
Stir lemon juice, ginger and pepper flakes into the mixture, then remove from heat.
Cool on the stovetop, then refrigerate or serve at room temperature.
Oven Roasted Bacon-Balsamic Brussels Sprouts
Serves 8-10
This recipe has earned the approval of several friends and family members who normally turn their noses up at the little cabbages.
2 lbs brussells sprouts
1/2 lb bacon, sliced thinly crosswise
1/2 sweet onion, chopped
3 T. good balsamic vinegar
6-10 cloves roasted garlic
2-3 t sugar
Salt and coarsely ground pepper
Line a baking dish with foil, add the garlic cloves and a bit of olive oil. Roast in a 350 degree oven about an hour, or until very soft. Set aside.
Put the bacon in a large frying pan and fry until crispy, adding the onions when the bacon is about halfway done. Set aside.
Remove the stem ends from the sprouts and cut in half, then place them in a large baking dish. Add the garlic and the bacon/onion mix. Drain off a bit of the bacon grease first if you like. Add the vinegar, sugar, salt & pepper and roast for about 30 minutes at 350 degrees--the sauce should be dark and carmelized.
Northwest Waldorf Salad
6-8 servings
I got the original recipe from Cooking Light magazine, and of course, tweaked it a bit. This is a nice way to add local produce to the holiday spread and it's healthy, too!
3/4 c finely sliced celery
1/2 c chopped dried cherries
1/2 c chopped hazelnuts, toasted
1/3 c plain, low-fat Greek yogurt (or just use plain yogurt)
1/3 c low-fat sour cream
2-3 T agave sweetener (honey would also work)
1 T. lemon juice
1/4 t salt
2 firm Bartlett pears, peeled, cored and chopped
1 large Granny Smith apple, peeled cored and chopped
Combine first three ingredients in a large bowl. Combine yogurt, sour cream, lemon juice, salt, and sweetener and whisk until smooth. Pour over celery mixture. Add pears and apple and toss gently to mix. Chill at least 1 hour.
Gingerbread Pudding
Hands down our favorite dessert--the one my husband asks for on his birthday--even though that is just two days before Christmas! We first had a similar dish at the 42nd Street Cafe at the beach and liked it so much I just had to try my hand at making it! Make the gingerbread a day early and leave it on the counter to dry out a bit before cubing it up for the pudding! In a pinch, I suppose you could use a gingerbread mix to make the pudding, but I admit I haven't tried that.
Gingerbread:
2 c flour
1/4 c sugar
3/4 c milk
2 t ginger
1 c molasses
2 t baking soda
1/2 c butter
2 eggs
1/2 c brown sugar
Mix the flour, sugar, baking soda and ginger in a large mixing bowl. Heat the butter, molasses and brown sugar on low heat until the butter is melted and mixed with the other ingredients. Stir the milk, eggs and melted mixture into the flour mixture and mix well. Pour into a greased 9" x 13" cake pan and bake at 325 for about 50 minutes or until a toothpick comes out clean. Cool at room temperature for at least 30 minutes, but preferably overnight.
To make into pudding.
Cut the gingerbread into 1" cubes and place in a large mixing bowl. Whisk together 3 eggs, 1 c milk and 1/2 c sugar and add to the gingerbread pieces until coated thoroughly, then return to the cake pan. Bake at 300 degrees for 30 minutes. Serve with caramel sauce, whipping cream, or both!
Caramel sauce:
1/2 c butter
1 c heavy whipping cream
1 c brown sugar
Melt the butter in a saucepan, then add the brown sugar and mix well. While still heating, slowly add the whipping cream and continue to mix until the sauce has absorbed all the cream. Remove from heat and serve over the gingerbread pudding. Cover and refrigerate any leftovers to use over ice cream or in your coffee drinks!
So those are just a few of our Thanksgiving Day staples. I got hungry while typing this, so I am heading for the kitchen to pull some leftovers out of the 'fridge for breakfast!
Friday, October 8, 2010
More, please!
After a day of cooking things to take on our beach trip this weekend, I opened the refrigerator to look for inspiration for dinner. A package of recently purchased ground turkey breast and lots of veggies at the "need to use quickly" stage were what I found, so I decided to try and create something similar to a childhood dish that my grandmother and aunties made frequently and the family called "More." I'm fairly certain that it never tasted quite like this in the 60s, but it made a large pot of yummy goodness, AND I was able to put some in the freezer for those nights when inspiration doesn't come so swifty!
Here's my take on it!
More
2 cloves garlic, chopped finely
1/2 sweet onion, chopped
1 lb. ground turkey or hamburger ( I used ground turkey breast)
1-2 chopped peppers--I used a small green one from the garden and a large red one
2 small zucchinis, chopped
1 c. or so sliced mushrooms
1 small eggplant, cubed
3 sprigs of basil, chopped (use kitchen shears to make this easier)
1 quart or large can of tomatoes
2 cups dried wide noodles
Brown the garlic, onions and meat, drain any grease. In a large stir fry pan, saute the peppers for two minutes, then add eggplant, zucchini, and mushrooms and saute for another minute or two. Add the basil and tomatoes and simmer until thickened. In the meantime, boil the noodles about 7-8 minutes. Combine the meat, veggies and noodles and serve topped with a sprinkle of your choice of cheese--I used the shredded Italian mix!
Caution! This makes a lot of pasta! It's great for leftovers or stick some in the freezer for a quick dinner. Enjoy!
Here's my take on it!
More
2 cloves garlic, chopped finely
1/2 sweet onion, chopped
1 lb. ground turkey or hamburger ( I used ground turkey breast)
1-2 chopped peppers--I used a small green one from the garden and a large red one
2 small zucchinis, chopped
1 c. or so sliced mushrooms
1 small eggplant, cubed
3 sprigs of basil, chopped (use kitchen shears to make this easier)
1 quart or large can of tomatoes
2 cups dried wide noodles
Brown the garlic, onions and meat, drain any grease. In a large stir fry pan, saute the peppers for two minutes, then add eggplant, zucchini, and mushrooms and saute for another minute or two. Add the basil and tomatoes and simmer until thickened. In the meantime, boil the noodles about 7-8 minutes. Combine the meat, veggies and noodles and serve topped with a sprinkle of your choice of cheese--I used the shredded Italian mix!
Caution! This makes a lot of pasta! It's great for leftovers or stick some in the freezer for a quick dinner. Enjoy!
Wednesday, September 29, 2010
Crockpot Pork & Green Chile Stew
Fall weather always makes me crave warm, spicy food. Here's my take on a recipe that I've seen a few times, but am trying today for the first time. It smells fabulous!
2 T. olive oil
4 cloves garlic, minced
Small Pork tenderloin, cut into 1” cubes
2 cups chicken or vegetable broth
1 large sweet onion, cut into chunks
3 poblano peppers, cut into 1” pieces
½ t. cumin
¼ t. ground coriander
1-1-1/2 lbs small potatoes
Optional: carrots
Season pork and brown pork and garlic in olive oil. Place browned meat and garlic in crockpot. Add broth to deglaze pan and then add it to the crockpot. Place the rest of the ingredients in the crockpot and cook on high for about 6 hours.
If you like it hotter, add a few other peppers, such as jalepeno. For a smokier flavor, add a canned chipotle or a bit of liquid smoke. A bit of frozen corn, added at the end of cooking would be good in this, too.
Serve with fresh tortillas if you can find them, sour cream and cilantro.
2 T. olive oil
4 cloves garlic, minced
Small Pork tenderloin, cut into 1” cubes
2 cups chicken or vegetable broth
1 large sweet onion, cut into chunks
3 poblano peppers, cut into 1” pieces
½ t. cumin
¼ t. ground coriander
1-1-1/2 lbs small potatoes
Optional: carrots
Season pork and brown pork and garlic in olive oil. Place browned meat and garlic in crockpot. Add broth to deglaze pan and then add it to the crockpot. Place the rest of the ingredients in the crockpot and cook on high for about 6 hours.
If you like it hotter, add a few other peppers, such as jalepeno. For a smokier flavor, add a canned chipotle or a bit of liquid smoke. A bit of frozen corn, added at the end of cooking would be good in this, too.
Serve with fresh tortillas if you can find them, sour cream and cilantro.
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