Thursday, October 8, 2009
Fall arrived and then left just as quickly. Last week was cool enough to sleep with the windows open but today we're back up to 92 degrees! The good news is that even though the weather is gone, the fall food has arrived! It's squash season, yum! Last night we had salmon cakes with a dipping sauce over leafy greens and a savory squash soup on the side. Delish! Also, coming soon to a blog near you: homemade granola bars, easy white bread and roasted squash seeds.
Simple Salmon Cakes
1 can Alaskan salmon
1/2 cup crushed savory crackers (any kind will do)
1 egg, beaten
2 tsp dill
Salt and pepper
Olive oil for pan frying
Drain salmon very, very well. Combine all ingredients, add more crushed crackers if salmon is too juicy. Shape into patties and place in hot oiled skillet. Cook on medium heat for approximately five minutes on each side. The outside will be nice and browned when they're done. This recipe makes three medium patties or four smallish patties. One medium salmon cake is definitely a serving.
1/2 cup light mayo
1 tbs Dijon mustard
The juice from 1/2 a lime
1/2 tsp chili powder
1/2 tsp sesame oil
Dash of salt
Combine all ingredients, add more or less lime/chili/sesame depending on your tastes!
Savory Squash Soup
1 medium sweet dumpling squash (Acorn or Butternut would also be tasty)
1/2 onion, chopped
2 cloves garlic, chopped
2 sprigs fresh rosemary, chopped
2 sprigs fresh thyme, chopped
1 tsp marjoram
Approx. 1 1/2 cups chicken stock
1/2 cup milk
Salt and white pepper to taste
Cup squash in half vertically, remove and save seeds (for roasted squash seeds, of course!), place squash cut side down on a baking dish and add water to cover 1 inch. Bake at 350 degrees for approximately 30 minutes or until a fork easily penetrates the squash. Allow to cool enough to be handled. Meanwhile, saute onion, garlic and herbs lightly in butter. Scoop out the meat of the squash and add to onion herb mixture. Allow squash and onion mixture to get aquatinted. Add enough stock to cover the mixture, approximately 1.5 cups. Remove from heat and pour mixture into blender/food processor. Blend until smooth. Return to pot and add milk, salt and pepper to taste. If soup is too thick add additional stock. Top with croutons or nothing at all!
Thursday, September 3, 2009
Quick Miso Soup (Serves 3-4
6 cups dashi soup stock*
7 tbs white miso paste (or red if you prefer)
1/4 block firm tofu, cubbed
2 green onions, chopped
1 sheet of wakame or nori seaweed, shredded
Bring dashi to a low simmer, add remaining ingredients and cook for five or so minutes. Yum!
* I use instant dashi stock. It's a fine powder (almost like instant coffee) that you can find in most Asian markets.
Marinated Tofu (Serves 2-3)
3/4 block firm tofu, in 1/2 in slices
2 tbs soy sauce
1 tsp apple cider vinegar
1 tsp honey
1 tbs fresh ginger, grated
2 cloves garlic, minced
1 small onion, minced
Combine soy sauce, vinegar, honey, garlic and onion. Marinate tofu in mixture for at least two hours, basting occasionally. After marinating, pour off and reserve marinade. Dredge tofu in four and lightly pan fry. Top with marinade and serve.
Tuesday, September 1, 2009
Monday, August 31, 2009
This week I'll be trying something a little different. I'm posting my weekly menu and updating daily with recipes. Here's this week's menu, tonight's dinner should be posted later this evening. Hope you enjoy!
Monday-Whole baked chicken, mashed sweet potatoes, cucumber salad and balsamic strawberries
Tuesday-Chinese chicken salad, egg drop soup and sweet bean paste manju
Wednesday-Marinated tofu, white rice, miso soup, and Japanese pickled daikon
Thursday-Quick chicken pot pie and cakey cookies
Friday-Soba noodles, miso soup and salad
Saturday, August 22, 2009
Wednesday, July 8, 2009
Sunday, June 28, 2009
Here's a picture of the garden taken two or so weeks ago: yellow squash, tomatoes, lots of jalapenos, banana peppers, okra, and watermelon.
Sunday, May 31, 2009
Blackberry Cobbler Yum!
2 1/2 cups blackberries
1 cup sugar
1 cup flour
2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup melted butter
Combine berries and sugar and let them hang out for 15 or so minutes. Meanwhile, heat over to 375 and combine remaining ingredients. Try not to over-sir the batter. Pour batter into greased 8x8 inch pan and spoon berry mixture over. Bake for 45-50 minutes, or until golden brown.
Pickled Pepper Mix (makes 1 pint)
2 cups vinegar
1 cup water
1/8 tsp alum (per 1/2 pint jar)
1/2 tsp salt (per 1/2 pint jar)
pinch of dill and mustard seed
Sliced peppers or whole jalapeno or banana peppers*
Sterilize your jars and lids. Bring vinegar and water to a boil, meanwhile fill jars with peppers, salt, alum and seasoning. Pour boiling vinegar mixture over peppers to 1/4 inch from the mouth. Seal jars in a boiling water bath for 7-10 minutes. Make sure lids are properly sealed. If a lid doesn't seal, simply keep the jar in the fridge.
*Note- If using whole peppers, be sure to slit them in several places
Sunday, April 19, 2009
Wow, long time no post! Here is tonight's dinner: curry rice and ginger lime cabbage salad. We used to eat this curry at least weekly in Japan. And, now, thanks to the new Asian grocery store that has opened by our house, we can have it all the time!
1 pound beef/pork/chicken/shrimp
2 baked potatoes, chopped
1 large yellow onion, chopped
3 carrots, chopped
1 stalk celery, chopped
1 portion curry roux (this time we used "Golden Curry" brand)
6 cups water
Stir fry veggies and meat, season with salt and pepper. Once mostly tender add the roux and 6 cups of water. Bring to a boil, cover and simmer for 15 minutes or until nice and thick. Serve over short grain rice and garnish with Japanese style pickles if you like.
Start with this....
And end with this!
Stay tuned next week for Dewberry Cobbler and pics of the new summer garden.
Monday, January 19, 2009
Here's what we had for dinner tonight: breaded tilapia, black eyed pea salad, collards and herb bread. Here are the recipes so you too can have this for dinner!
For starters I thought I'd share a quick cost saving tip: make your own breadcrumbs. Bake bread that's getting a little old at 400 degrees for just a few minutes. Grind the toast in your food processor with whatever herbs you like. This time I made Italian breadcrumbs by including parsley, basil and oregano. Saves you from having to buy breadcrumbs and saves you from throwing away old bread!
Now with your handy breadcrumbs you can make this recipe for crunchy baked tilapia!
Crunchy Baked Tilapia
Baste the fillets with olive oil, sprinkle with salt and pepper. Dredge the fish in your tasty homemade breadcrumbs and bake in a greased pan at 350 degrees for about 15 minutes or until firm and flaky.
Black Eyed Pea Salad
Combine 1 tsp sugar and 1/4 cup rice vinegar (alter to taste, more sugar if you don't like it too tart). Finely chop one tomato and 1/2 onion and combine with one drained can of black eyed peas. Combine with vinegar dressing and season with salt/pepper, 1 tsp cilantro, 1 tsp parsley. Let marinate for at least an hour.
3ish cups flour
1 packet dry active yeast
2 tsp salt
2 tbs sugar
1 cup milk
2 tbs shortening
herbs of your choice
Combine 1 packet dry active yeast with 1 1/2 cups all purpose flour and 2 tsp salt in a large bowl. In a small saucepan warm: 1 cup milk, 2 tbs sugar and 2 tbs shortening. Heat until just warm (115ish degrees). Pour the heated mixture into the large bowl. Add 1 egg. Add 2 tsp celery seed, 2 tsp basil, 2 tsp sage (or the herbs of your choice). Beat on medium for three minutes. Add additional 1 1/2 to 2 cups flour, just enough to make a moderately soft dough. Knead on floured surface until smooth, about five minutes. Place in greased bowl. Cover and let rise in a warm place about 1 1/2 hours. Punch down dough and place in greased loaf pan or large pie pan. Recover and let rise until about double in size. Bake at 350 degrees for 1/2 hour.
See my previous entry if you want instructions on collards. Hope you enjoy!
Sunday, January 4, 2009
In honor of the passage of 2008 I'm posting an assortment of things that never quite made it on to this blog last year. Also, I'm resolving to get back on the posting wagon, so check back frequently for updates. Here ya go!
Chickpea Dip with Crostini
1 can chickpeas
2 TBS roasted garlic (add more or less, depending on how much you love garlic)
Juice from 1/2 lemon
1 loaf french bread
Salt and peppers
Combine the first four ingredients in a blender until smooth. Add salt and pepper to taste. Garnish with parsley. For the crostini, simply slice the bread, coat with olive oil, sprinkle with salt and pepper and bake a 350 degrees until crunchy.
Quick Collard Greens
Collards (or any type of green)
Sliced smokey bacon
1 onion, chopped
Salt and pepper
Fry your bacon in a pan large enough to accommodate your collards. Add the onion while the bacon is crisping. Make sure your greens are washed and sliced. Once the onions are tender, add the greens and enough chicken broth to nearly cover them. Put on a lid and let them simmer until tender.
1 (or 2) can chili beans
1 can red beans
1 can corn
2 cans diced tomatoes
1 onion, chopped
Ground beef/turkey/or nothing at all
Salt and pepper
Brown meat and onions, add rest of ingredients. Season to taste. Let it hang out over hot coals, not open flame. Yum!
Cabbage, chopped finely
Toppings (Shrimp, bacon, fried eggs, green onions, just about anything)
Okonomiyaki sauce (I know this isn't authentic but I use a mixture of: Worcestershire sauce, mayo, ketchup, and a dash of soy sauce)
First of all, let me apologize for the lack of measurements, I made these many months ago and I always wing the batter. Just think of it like making pancakes, the batter should be nearly the same consistency. Anywho, make your batter (eggs, milk, flour) and combine it with the cabbage and onion. Throw your toppings onto a hot, greased griddle and allow to cook briefly. Next, ladle your cabbage/dough mixture onto your toppings. Let it cook on medium for a few minutes, flip and cook some more. Serve the oknomiyaki sauce or mayonnaise or both, and a sprinkling of chives. A Joe favorite, he likes his with a fried egg on top.
And last, I leave you with a current look at the garden. We've got savoy cabbage, broccoli, carrots, celery, collard greens and snow peas. The broccoli is coming in nicely and the cabbage is getting close. Yum!
Happy New Year, folks!