Thursday, June 22, 2017

Roasted Baby Artichokes and a Walk In The Woods

Roasted Baby Artichokes
The woods were dark this morning as the fog settled among the trees. We decided to hike the trail from Cape Perpetua to Neptune beach. Lucy our five month old puppy was walking on a leash beside us. About 15 minutes in we heard a loud noise maybe a snapping twig or branch breaking and we knew at once that this was not a small animal. I suggested we turn around, my husband nodded. Walking out I told him about an article I read about in the news that very morning. It was about a black bear attacking someone in Alaska, he said he read the same thing, we walked straight back to the Cape and took a trail down to the beach. Crisis adverted…….

Beach walk Cape Perpetua
Later that same day as I contemplated which way to prepare the baby artichokes my thoughts went back to the morning hike. The beach walk ended up being gorgeous in every way, and as the fog lifted so did my fear. Sometimes doing the unexpected works out better in the end. Take these artichokes for example, normally I trim, steam and stuff them. But this time since they were so small I decided to steam them for 15 minutes and then roast them on high heat. When they were done, I added a spoonful of panko, parsley and Parmesan cheese to each half and then roasted them for another 5 minutes until the Panko was lightly browned, simple and delicious!!


Yield: 3 to 4

Roasted Baby Artichokes

Tender, fresh, baby artichokes are delicious steamed and then roasted in the oven with parsley, Parmesan and panko.

INGREDIENTS:


  • 6 baby artichokes
  • ½ cup panko
  • ¼ cup parsley, chopped
  • ¼ cup Parmesan cheese, grated
  • 2 tablespoons olive oil

INSTRUCTIONS:


  1. Preheat oven to 400 °
  2. Start by rinsing off the artichokes. Then, peel off the outer petals until you reach the pale, yellow-green layer. Cut about one half inch off the top and then cut them in half lengthwise. Place Artichokes in water with lemon. Drain when ready to cook. Arrange Artichokes in a steamer basket in a pot deep enough to keep the artichokes above water. Cover tightly and steam over rapid boiling water about 15 minutes. Drain and set artichokes aside.
  3. Meanwhile, combine the panko, Parmesan cheese, and parsley, in a middle sized bowl, drizzle olive oil over mixture, set aside.
  4. Place artichokes cut side up on a large baking sheet, drizzle lightly with olive oil, place in oven, roast 20 to 25 minutes, remove from oven add panko mixture, roast another 5 minutes or so until panko is lightly browned. Enjoy!
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Tuesday, June 20, 2017

Chickpea and Yogurt Soup with Parsley, Dill and Chives

Chickpea and Yogurt Soup with Parsley and Dill
If you’re looking for something a little different to tangle with your taste buds, this recipe is for you. A lovely light soup that pairs chickpeas and rice with fresh herbs and yogurt. The rice, an Arborio helps thicken the soup and becomes somewhat silky. Between the yogurt, fresh herbs and red pepper flakes you have a flavor explosion and one heck of a lunch. Now this is a bowl of comfort food at its best.

Serve with a side of freshly warmed flatbread or pita and a small salad and you have dinner. Have a great week everyone!

Recipe has been slightly adapted from Christopher Kimball’s Milk Street Magazine.

*To prevent curdling/breaking it’s important to remove broth from heat and let it sit at least 10 minutes before adding yogurt.


Yield: 4 to 5

Chickpea and Yogurt Soup with Parsley, Dill and Chives

INGREDIENTS:


  • 1 medium onion, chopped
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 cup Arborio rice
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 32-ounces low-sodium chicken broth
  • 1 cup water
  • 1 15-ounce can drained chick peas
  • 1 cup whole milk yogurt
  • 1/4 cup parsley, minced
  • 1/4 cup dill, minced
  • 2 tablespoons fresh chives, finely chopped
  • Salt and pepper to taste

INSTRUCTIONS:


  1. In a large soup pot over medium-high heat add olive oil and butter, when butter melts add onion and salt. Stir occasionally until the onion has softened and just starts to brown.
  2. Stir in rice, garlic and red pepper flakes and sauté stirring constantly about 30 seconds, (this will insure that the garlic does not burn). Add-in broth and water; bring to a boil, then reduce heat and simmer approx. 15 minutes.
  3. Add the chickpeas, and then let simmer another 10 to 15 minutes until the rice is soft and has thickened the broth. Remove from heat and set aside, another 10 to 15 minutes. Off heat, whisk in the yogurt, parsley, dill and chives. Taste, season with salt and pepper. Ready to serve!
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Saturday, June 17, 2017

Pork Chops With Brandied Cherries #SundaySupper

Pork Chops With Brandied Cherries
Father’s day is a time to show our love and appreciation. A day to shower our special “father” with their favorite food and treats. It’s always tough for me to come up with the perfect gift, but when it comes to food, Pork Chops with Brandied Cherries hits the dinner mark every time.

In this dish, salt, garam masala, pepper and allspice and combined to make a rub and then applied to the chops. Pork chops are sautéed and then baked and a brandy cherry sauce is made. Here butter and honey is added to coat the cherries. When served the cherries are spooned on top with a few teaspoons of the sauce.

It’s a Sunday Supper post again. Many thanks to our event manager, Em Beitel of Life Taste Good and Christie of A Kitchen Hoor's Adventures. Today’s event is all about the dads in our lives and some of their favorite meals.

To get even more inspired please check out the #Sundaysupper links below. Happy Father’s Day!


Yield: 2 to 3

Pork Chops With Brandied Cherries

prep time: cook time: total time:

INGREDIENTS:


  • 1 teaspoon Kosher salt
  • 1 teaspoon garam masala
  • 1/4 teaspoon black pepper
  • ¼ teaspoon ground allspice
  • 2 to 3 bone-in pork chops, about ½ inch thick
  • 2 tablespoon olive oil
  • 4 tablespoons brandy
  • 2 cups fresh cherries, pitted and halved
  • 6 sprigs fresh thyme, extra for garnish
  • 1 tablespoon unsalted butter
  • 1 teaspoon honey

INSTRUCTIONS:


  1. Preheat oven to 400°
  2. Combine salt, garam masala, pepper and allspice in a small bowl. Rub mixture all over pork chops, set aside and let rest at room temperature at about 15 to 20 minutes.
  3. Heat a large skillet on medium-high heat. Add oil. Sear pork chops about 2 to 3 minutes per side. Transfer to a plate, set aside.
  4. Remove skillet from heat; add brandy and thyme, place pan back on burner and let simmer until ½ of the liquid burns off, about 30 to 45 seconds, now add cherries, thyme and 4 tablespoons water. Let mixture simmer for 1 minute.
  5. Move cherries to the sides of the pan and return pork chops; place in oven, bake about 10 to 12 minutes. Transfer the pork to a large plate and let rest for 5 to 10 minutes.
  6. Meanwhile, add butter and honey to the skillet, stirring constantly until cherries are coated. Serve pork with cherries on top and garnish with thyme.
Created using The Recipes Generator

Sunday Supper Father’s Day Menu Ideas

Sides Dad Will Love

Mains for the Main Man

Dad's Favorite Desserts

The Best Recipes You Need Now for Father’s Day by Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. up by clicking here: Sunday Supper Movement. up by clicking here: Sunday Supper Movement.

Tuesday, June 13, 2017

Food52 Mighty Salads, A Cookbook

Food52 Mighty Salads
I really love salads, especially ones that are simple to put together. If you were to look up the definition for the word salad I bet you would be surprised by the various definitions that are out there depending on your resource. Many definitions loosely describe a salad as a cold dish consisting of leafy greens and vegetables, raw or cooked. Though that particular interpretation sounds wonderful I think that salads have come a long way and many times can be a complete dinner. Today leafy greens, veggies, grains and seeds of every kind, meats, seafood, eggs and ferments can be added.

Even though there are so many different combinations, sometimes I need help or a mental nudge to help me put together a salad that day. Introducing “Food52 Mighty Salads” a cookbook, that has been put together by Amanda Hesser and Merrill Stubbs, the co-founders of Food52. The salads are organized into leafy salads, less leafy salads, grains and beans, pasta and breads, fish and seafood and meat salads. There are over 60 recipes and almost all have stunning photos to depict them.

Sort of Tabbouleh with Jammy Onion Vinaigrette
The first salad I made was the, “Sort of Tabbouleh with Jammy Onion Vinaigrette”. Now I did not follow the instructions exactly but what is nice about these recipes it that they can be a jumping off point for the ingredients that you do have on hand. For the jammy onion vinaigrette I used a garlic and onion jam that I had picked up at Trader Joe's. The base was kale from the garden, (my first kale harvest this summer) and Israeli couscous, with parsley, currents and pine nuts. My husband who tolerates most of my kale salads raved about this one, a home run.

I received this book from Blogging for Books in exchange for my honest review.

Sunday, June 11, 2017

Veggie Egg Rolls #SundaySupper

Baked Veggie Rolls
Incorporating enough vegetables in your child’s meal can be a pretty daunting task day after day. My kids are grown and have their own families now but I remember all too clearly the challenge. I found that being matter a fact about our meals and eating vegetables myself was also key. One thing I did notice was that the kids loved to dip their food into sauces, and so recipes like this came in handy.

For today’s post I made Baked Veggie Egg Rolls. In this recipe I purchased the carrots already sliced into matchsticks, bean sprouts, and then a prepared packaged slaw (how convenient). For these egg rolls I made a soy based sauce, no spice and I bought the egg roll wrappers from the produce section of the grocery store. Kids naturally seem to like carrots, maybe because they are sweet. The veggies are lightly sautéed, drained and then left to cool. The egg wrappers were surprisingly easy to roll. Turn the wrapper until one of the points are facing you, add in 1 to 2 heaping tablespoons of the sautéed veggies, lightly add water to the edges to roll and seal. Then into the oven, in which they are turned halfway through and there you go. A wonderful family snack or meal.

It’s a Sunday Supper post again. Many thanks to our event manager, Cricket of Cricket’s Confections, and this week's host, Anne from Simple and Savory. Today’s event is all about your best kid friendly veggie recipes. Now the recipes don’t have to be vegetarian, just loaded with veggies.


yield: 12 to 14 piecesprint recipe

Baked Veggie Egg Rolls

INGREDIENTS:

Dipping Sauce
  • 1/2 cup reduced-sodium soy sauce
  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon sesame seeds (toasted)
For the Egg Rolls
  • 1 package egg roll wrapper (I found mine in the produce section of the grocery store)
  • 2 cloves garlic, minced
  • 1-inch knob of ginger, minced
  • 1 cup organic julienned carrots
  • 2 cups mung bean sprouts
  • 1 package cabbage slaw 8.75 ounces
  • 2 stalks scallions, thinly sliced

INSTRUCTIONS:

To Prepare Dipping Sauce
  1. Whisk together the soy sauce, lime juice and sesame seeds, set aside.
To Prepare Egg Rolls
  1. Preheat oven to 400 degrees. Lightly grease bottom of a large baking dish with canola oil or baking spray.
  2. In a large skillet, heat 2 Tablespoons olive oil over medium-high heat. When hot add garlic and ginger, sauté about 1 minute, stirring constantly.
  3. Add carrots, mung beans and slaw and stir fry till just tender, 2 to 3 minutes. Stir in 1 to 2 tablespoons of dipping sauce and scallions. Remove from heat, drain liquid, set mixture aside to cool.
  4. Take one egg roll wrapper and place on a cutting board with one of the points facing toward you. Spoon 1 heaping tablespoon of the filling into the middle on a diagonal. Fold the bottom corner over the filling tightly. Then take the side corners and fold tightly from the side. Using your finger brush a bit of water on the remaining corner and roll the egg roll tightly. Place in a baking dish seam side down. Repeat until mixture is gone.
  5. Lightly brush egg rolls with canola oil. Bake, turning once halfway through, until browned and crisp about 20 to 25 minutes.
  6. Serve the rolls with the dipping sauce.
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Sunday Supper Kid Friendly Vegetable Recipes

Breakfast

Dinners

Sides

Snacks

For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Wednesday, June 7, 2017

Braised Chicken, with White Beans and Chard

Braised Chicken, with White Beans and Chard
Like clockwork we head to the Pacific coast in April or May of each year. This winter our little coastal area was colder and received more rain than usual. Foliage in the yard and the garden was different too. The artichoke plants survived but my lemon verbena and purple sage did not. We have had the sage for 12 years. (sigh). One of my first tasks after unpacking is to go out and first hand acknowledge the changes.

Garden at it's first salad harvest
We had our first salad from the garden two nights ago and it was so fresh and flavorful. I love to clip the outer leaves off each plant, a few here and a few there just enough for that day’s salad. Why pick more and let it set in the fridge for another time when I can enjoy it fresh that day. The weather has been cloudy and cool which is perfect for those growing leafy lettuce greens. Not so great for the tomato plants but you can’t have everything.

When I think of comfort food I think about dishes like this braised chicken with white beans and chard. It’s a dish that doesn’t take an extraordinary amount of time to put together but there are several steps. Once together the juices and broth will steep and bubble and do most of the work. Your house will smell wonderful, the kind of wonderful that reminds you that life is pretty darn sweet. Enjoy!


yield: 3 to 4print recipe

Braised Chicken, with White Beans and Chard

INGREDIENTS:

  • 1 1/2 pounds organic bone-in skin on chicken thighs
  • Salt and pepper
  • 2 tablespoon olive oil
  • 1 medium yellow onion, diced
  • ¼ cup white wine
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 bunch chard, (washed and cut into ribbons)
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 cup organic free ranch chicken broth
  • Grated Parmesan, for garnish

INSTRUCTIONS:

  1. Preheat oven to 350 °
  2. Pat dry and then season the chicken on both sides with salt and pepper. Heat oil in a large heavy ovenproof pot over medium-high heat. When hot add the chicken, skin-side down, and sear until browned, about 5 minutes.
  3. Turn pieces over with a pair of long handled tongs and brown, about another 3 to 5 minutes. Remove the chicken to another dish and set aside.
  4. Reduce the heat to medium and add the onion and sauté until tender, about 8 to 10 minutes, add in garlic and tomato paste; stir constantly for 1 minute. Deglaze pan with white wine then add the white beans, chard and broth. Salt and pepper and then top everything with the chicken you have set aside and any juices. Add rosemary sprigs, bring to a boil on stove top and then bake about 25 to 30 minutes. (This timing depends on the side of your pieces, adjust accordingly).
  5. To serve, layer chard and beans; then top with chicken and garnish with cheese.
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Sunday, June 4, 2017

Bananas and Cream with Brown Sugar and Hazelnuts

Bananas and Cream with Brown Sugar and Hazelnuts
Previously I’ve mentioned a little restaurant called La Maison in Newport, Oregon. Located in a small quaint house, this nine table French inspired restaurant puts out incredible food. They are open a few mornings, afternoons and during the summer a few evenings a week. Anyway last week for breakfast we dined on Eggs Sardou which is like a benedict but made with artichoke hearts and bacon on a homemade English muffin with Hollandaise sauce. The portions are large so we usually split a meal and then order separately a pastry or croissant. Today I noticed one person after another starting with a bowl of bananas and cream, not understanding exactly why the dish felt so familiar I ordered the same.

The bananas were served in a small bowl bathed in heavy cream and sprinkled with brown sugar and hazelnuts.  As soon as I picked up my spoon I recalled my mom making something very similar. Several times a week when we were little she would slice bananas into a bowl, pour regular milk on top and then sprinkle with sugar. In fact bananas and milk was one of the first “meals” I prepared myself,  how could I forget?

Nostalgic  and delicious; this combination is sweet, soft, crunchy and luxurious. Not exactly the bananas and milk that I grew up with but still a simple, elegant dessert that can be served before or after any meal, anytime of the day.



yield: 2print recipe

Bananas and Cream with Brown Sugar and Hazelnuts

Sweet sliced bananas bathed in heavy cream and sprinkled with brown sugar and roasted hazelnuts.

INGREDIENTS:

  • 2 small bananas, sliced about ½ inch thick, divided
  • 1/2 cup heavy cream, divided
  • 2 teaspoons brown sugar, divided
  • 2 tablespoons chopped hazelnuts, roasted

INSTRUCTIONS:

  1. Divide the sliced bananas between two serving bowls. Pour cream over the bananas in each dish. Sprinkle with brown sugar and hazelnuts. Enjoy!
Created using The Recipes Generator