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Sunday, December 27, 2015

Thai Style Vegatable Curry

I was at a Thai eatery a few days ago and I happened to have this with my meal...It is very tasty and I asked for the recipe...I was surprised that it was given to me...but now..I'll share it with you..

This vegetable curry combines the flavors of Thailand with some of winter’s best vegetables. Oh and it’s healthy, too, which means you can feel guilt-free indulging in that craving for all things chocolatey and sweet that winter inevitably seems to bring with it.

You can  feel free to swap out the vegetables for any you’d prefer; this dish can handle whatever veggies you throw at it and still taste awesome. Trust me, you’ll have leftovers for days that you can freeze for later or keep in the fridge and have at hand for lunch or dinner.

INGREDIENTS:
1 can light coconut milk
3 1/2 cups vegetable broth
1 can diced tomatoes
1 tablespoon soy sauce
1 medium sweet potato
½ kabocha squash (what is that?-Google it!) or other type of sweet squash
½ head of cauliflower
1 medium head of broccoli
1 small onion
1 teaspoon fresh ginger, minced
2 teaspoons curry powder
Juice from 1/2 lemon (or 2 – 3 teaspoons lemon juice)
Salt and pepper

DIRECTIONS: 
 
1. Chop sweet potato and squash into approximately 1-inch pieces and place together in a bowl.
2. Break down cauliflower and broccoli into small florets and place together in a bowl along with red and green peppers, thinly sliced, and onion, quartered into about 1-inch pieces.
3. In a large pot over medium-high heat, bring vegetable broth, coconut milk, soy sauce and diced tomatoes to a boil. Add sweet potato and squash and reduce heat to medium, continuing to simmer for 15-20 minutes or until vegetables are tender.
4. Add ginger, curry powder, lemon juice and rest of the vegetables and cook for about another 10 minutes or until vegetables are tender. Add salt and pepper to taste.
5. Leave on low heat until ready to serve then slurp your little heart out.

Enjoy!  Eat well my friends..

Saturday, December 26, 2015

Spaghetti with Kale Pesto and Meatballs

Hi...I am told This  recipe will have you rethinking tomato sauce. I don't know...I don't doubt that this is good...but me? I'm a traditional spaghetti lover...

INGREDIENTS:


  • 1 bunch Tuscan kale, tough stems removed, leaves finely chopped (about 4 cups)
  • 1 to 2 small cloves garlic, chopped
  • 1/2 c. walnuts
  • 2 tsp. grated lemon zest
  • 1/4 c. freshly squeeze lemon juice
  • 1/2 c. freshly grated Parmesan, plus more for serving
  • 1/2 c. plus 1 tbsp. extra-virgin olive oil, divided
  • kosher salt
  • Black pepper
  • 1 lb. sausage meat (sweet Italian or garlic and herb)
  • 16 oz. dried spaghetti

Directions

  1. In a food processor, pulse together kale, garlic, walnuts, and lemon zest and juice. Add Parmesan and ¼ cup olive oil and pulse to form a thick paste. Add ¼ more cup olive oil in a slow steady stream. Season with salt and pepper.
  2. Roll sausage into 1" meatballs. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add meatballs and cook, stirring, until browned, 10 to 12 minutes. Transfer to a paper towel-lined plate. Pour grease out of skillet and wipe clean with a paper towel.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti until al dente per package directions. Drain pasta, reserving 1/2 cup pasta water.
  4. Add pasta, pesto, and ¼ cup pasta water to skillet and cook, stirring regularly, 1 to 2 minutes over low heat until pasta is evenly coated. Add meatballs and gently toss to warm.
  5. Divide pasta into bowls and top with Parm.
Eat and prepare with an open mind....Enjoy! Eat well my friends!

Friday, December 25, 2015

MERRY CHRISTMAS


Saturday, December 19, 2015

Lamb Shanks In Wine

And now for some serious cooking and eating..

These Juicy delicious lamb shanks (pictured above) are slow cooked to perfection with vegetables, with red wine, chicken broth, and herbs.

You can feel free to substitute about 1 teaspoon each of dried leaf rosemary and dried leaf thyme for the fresh herbs.

Serve these flavorful lamb shanks with mashed potatoes or a rice pilaf and or a tossed salad.

So check out the recipe..

INGREDIENTS: 
  • tablespoons olive oil or canola oil
  • 4 lamb shanks
  • salt and freshly ground pepper
  • 1 large sweet onion, sliced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 1 teaspoon minced garlic
  • 3 cups dry red wine, such as Cabernet Sauvignon or similar
  • 2 cups chicken stock
  • 1 sprig rosemary
  • 2 to 3 sprigs thyme
  • Prep Time: 15 minutes
  • Cook Time: 480 minutes
DIRECTIONS


Heat oil in a large skillet or saute pan. Add the lamb shanks, sprinkle with salt and pepper, and brown on all sides, about 6 to 8 minutes total.

Transfer the lamb to a slow cooker insert. Add onion, carrots, and celery to the skillet and cook, stirring, until onion is just tender.

Add the vegetables mixture to the slow cooker, along with the garlic, wine, and chicken stock. Add the herb sprigs, cover, and cook on HIGH for 1 hour.

Turn to LOW and cook for about 7 to 9 hours longer, or until lamb shanks are very tender. Or, cook on HIGH for about 5 to 6 hours.

This serves 4.

Now this is good cooking and eating...Enjoy!  Eat well my friends!

Friday, December 18, 2015

Sweet Apple Cobbler


I'm back with a sweet treat for the holidays....A sweet Apple Cobbler..

This apple cobbler is made with Granny Smith apples and a cinnamon-spiced cake batter topping.

INGREDIENTS: 
  • Apple Filling
  • 5 cups tart apples, such as Granny Smith, peeled and sliced
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 tablespoon butter, cut into small pieces
  • Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter, softened
  • 1 egg, beaten
  • cinnamon sugar for topping, optional

 DIRECTIONS-
  1. Heat the oven to 375°. Butter a 9-inch square baking pan.
  2. Combine the sliced apples, 3/4 cup granulated sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, vanilla and water. Turn into the prepared baking pan. Dot apples with the pieces of butter.
  3. In a medium mixing bowl, combine the 1/2 cup flour, 1/2 cup sugar, baking powder, and salt. Add the beaten egg and softened butter and beat until blended.
  1. Using a tablespoon, drop batter evenly over the apple mixture. If desired, sprinkle the batter with a cinnamon sugar mixture.
  2. Bake for 35 to 40 minutes, or until the apples are tender and crust is golden brown.
  3. Serve warm with cream or a scoop of ice cream.
MMMMM Enjoy!  Eat well My Friends!

Monday, December 14, 2015

Quince Mince Pie

When I first heard the name I said Quince Mince what?   But they said...."Pie" and that was the game changer...I love Pie....And you'll love this recipe...It serves eight people..I want it all for myself..I don't want to share with eight people....

Just kidding....

Not!

Mincemeat and Granny Smith apples make this pie as delightfully golden as the childhood memories we associate with it. To save time, use store-bought dough to speed preparation.

INGREDIENTS:

  • 1 tbsp. crystallized ginger
  • 1 tbsp. sugar
  • 2 c. mincemeat (such as Borden Nonesuch)
  • ¼ c. brandy
  • 2 2 Granny Smith apples
  • 2 quinces
  • 1 c. walnuts
  • 1 c. golden raisins
  • 2 oranges
  • 1 lemon
  • 2 2 piecrusts (for top and bottom crusts)
  • 1 large Egg

DIRECTIONS- 


  1. Prepare the filling: In a small food processor, combine the crystallized ginger and the sugar. Process until mixture is finely chopped. Set aside. Place the mincemeat, brandy, apples, quinces, walnuts, raisins, and orange zest and juice in a large saucepan and bring to a simmer. Continue to cook over medium-low heat, covered, until the fruit is tender -- about 30 minutes. Stir in the lemon zest and juice. Let cool to room temperature.
  2. Make the pie: Heat oven to 375 degrees F. Roll half the piecrust dough to a 10-inch round and fit into a 9-inch pie tin. Fill the pie shell with the quince mixture. Roll the remaining piecrust dough to a 10-inch round. Use decorative cookie cutters to make cutout patterns. Place the top crust over the pie and crimp the edges to seal. Add 2 teaspoons water to the egg and brush the edges of the crust and the surface with egg wash. Sprinkle the egg-washed piecrust with some of the reserved ginger-sugar mixture. Transfer the cutout pieces of piecrust to a cookie sheet, brush with some egg wash, and sprinkle with the rest of the ginger-sugar. Bake until just golden -- about 12 minutes. Bake the pie until the top is golden and filling is bubbling -- 35 to 45 minutes. Decorate the pie with the cutout pastry pieces. Serve warm.
(Don't Sweat)  The Technique: 

 Time-saver: Use store-bought dough to speed preparation.

Enjoy...Eat Well My Friends!

Sunday, December 13, 2015

Upside Down Quiche Gingerbread Cake

Hello folks...I'm back with another sweet treat to make your holiday sweeter....I truly love this time of year...All the great food and desserts...

Quinces are very hard and are shaped like fat pears with flat bottoms. When unripe, they are greenish in color. They are inedible unless cooked. Select quinces free of blemishes. Let them sit at room temperature several days until they ripen and turn golden yellow and give off a lovely floral aroma. They remain very hard even when ripe.

INGREDIENTS- 
  • ¾ c. sugar
  • ¼ c. water
  • ¼ c. unsalted butter
  • 4 ripe quinces or tart apples
  • 1 box gingerbread mix
  • 1¼ c. Buttermilk
  • vanilla ice cream
DIRECTIONS-
  1. Heat oven to 350 degrees F. Coat a 2x9-inch round cake pan with cooking spray.
  2. Mix sugar and water in a large skillet; bring to a boil over medium-high heat. Boil mixture 3 to 4 minutes, or until a light honey color. Add butter and reduce heat to medium; when butter is melted, boil mixture 1 minute, until light golden. Add quinces and cook 8 minutes, turning quinces several times, until lightly caramelized and crisp-tender when pierced with the tip of a knife. Remove from heat; cool in skillet 5 minutes. Pour quince mixture into prepared baking pan so slices cover bottom of pan evenly.
  3. Beat gingerbread mix with buttermilk with an electric beater until batter is smooth. Pour over quinces and carefully spread to edges of pan. Bake 40 to 45 minutes, until a pick inserted in center comes out clean.
  4. Cool cake in pan on a wire rack 15 minutes. Invert onto a serving plate. Cool until cake is just warm (this cake is also delicious at room temperature). Serve with vanilla ice cream.
Enjoy this at night after a good meal...This will definitely put you to sleep...I promise you. Enjoy! Eat Well My friends!

Saturday, December 12, 2015

Easy Lo Mein

I gotta tell ya...When it comes to Chinese Food...I'm more inclined to order take out or go to my favorite Pan Asian restaurant than I am to make it myself....But this being my food blog and all...and having a female friend who happens to be Asian...I couldn't resist posting this recipe she gave me which she calls.."Easy Lo Mein"

Surely enough, there’s a homemade lo mein version that can be made in just 15 minutes from start to finish with ingredients you already have on hand.

INGREDIENTS:
  • 8 ounces lo mein egg noodles*
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups cremini mushrooms, sliced
  • 1 red bell pepper, julienned
  • 1 carrot, julienned
  • 1/2 cup snow peas
  • 3 cups baby spinach

  • For the sauce-
  • 2 tablespoons reduced sodium soy sauce, or more, to taste
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Sriracha, or more, to taste.

  • DIRECTIONS-

  • In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
  • In a large pot of boiling water, cook lo mein egg noodles according to package instructions; drain well.
  • Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
  • Stir in egg noodles and soy sauce mixture, and gently toss to combine.
  • Serve immediately.
  •  
    (Don't Sweat) The TECHNIQUE-

    *If lo mein egg noodles cannot be found, spaghetti can be substituted.
    And there you have it...Easy Lo Mein...Sounds pretty easy to me...


    Enjoy!  Eat well my friends!

    Friday, December 4, 2015

    One Last Turkey Recipe

    Okay.....this is the last recipe for leftover Turkey...I promise...And yes...I know that's an Apple pictured above...

    A friend of mine told me about Turkey Apple and Hazelwood Salad...

    Yes!  A Salad!

    INGREDIENTS:

  • 2 c. shredded cooked turkey
  • 3 green onions
  • 1 large Gala or Braeburn apple
  • ¼ c. plain low-fat yogurt
  • 3 tbsp. Toasted chopped hazelnuts
  • 2 tbsp. reduced-calorie mayonnaise
  • 2 tsp. cider vinegar
  • ½ tsp. ground black pepper
  • ¼ tsp. salt
  • 4 c. watercress
  • DIRECTIONS:
    1. In medium-size bowl, mix together turkey, green onions, apple, yogurt, hazelnuts, mayonnaise, vinegar, pepper, and salt; cover bowl tightly and refrigerate at least 30 minutes.
    2. To serve, arrange 1 cup watercress on each of 4 serving plates and top each with a quarter of turkey mixture.

    I promise...Thatis was the last leftover Turkey Rec ipe...Next week I'll be on something else.

    Enjoy...Eat Well My friends.

    Thursday, December 3, 2015

    Still Got Leftover Turkey?

    So...It has come to my attention that you still might have some Turkey from Thanksgiving left over...(Come on...This should be the last day..How much did you make?)

    So How about a Curried Turkey,Apple and Watercress sandwich???

    INGREDIENTS:

    ¼ c. mayonnaise
  • 2 tbsp. mango chutney
  • ½ tsp. curry powder
  • 4 slice whole-grain bread
  • 4 oz. sliced turkey
  • 1 small Granny Smith apple
  • 1 c. watercress or arugula
  • DIRECTIONS:
    1. In a bowl, combine mayonnaise, mango chutney, and curry powder.
    2. Spread on whole-grain bread and top 2 slices with turkey, apple slices, and watercress or arugula. Sandwich with the remaining bread slices.

    Okayyyy, that ought to do it for your remaining turkey....

    Enjoy! Eat well my friends!

    Wednesday, December 2, 2015

    Got Leftover Turkey?


    Look at that!   Huh?  Thanksgiving was almostg a week ago and if you like me have leftover turkey and don't know what to do with it...May I suggest a Turkey,Brie and Bacon sandwich?

    Creamy Brie and crispy bacon are the perfect complements to the classic leftover turkey-and-cranberry sandwich combo.

    INGREDIENTS:
    .    4 slices of rye bread
  • 4 tbsp. cranberry sauce
  • 4 oz. sliced turkey
  • 2 oz. Brie
  • 4 piece crisp bacon
  • ½ c. baby spinach

  •  
    DIRECTIONS:

    1. Place rye bread on a broiler-proof baking sheet. Top 2 slices with cranberry sauce, sliced turkey, and Brie.
    2. Broil until the cheese melts, about 1 minute. Top the cheese with crisp bacon and baby spinach.
    3. Sandwich with the remaining bread slices.

    Simple Huh? Stop by tomorrow for yet another Turkey Recipe.. Enjoy! Eat Well My friends.


    Food Safety Tips
    Protect yourself against food-borne illnesses.


    1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

    Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

    2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

    Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

    3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

    Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

    4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

    One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

    * Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

    * Pork and ground beef - 160 degrees fahrenheit

    * Poultry - 165 degrees fahrenheit.

    Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

    5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

    Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

    6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

    Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

    7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

    You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

    8. Always heat leftover foods to 165 degrees fahrenheit.

    The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

    9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

    If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

    10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

    You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






    Cavier & Vodka
    Courtesy of The Lady (Bug) of the Household