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My adventure's in feeding my family

Sausage-Hash Brown Breakfast Casserole May 24, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

For the first time in a long time, I forgot to take a before picture of the ingredients! However there aren’t many in this recipe. A simple breakfast casserole, I would recommend you reduce the amount of milk. The leftovers make great breakfast burritos.

Ingredients:

  • 1 pound mild ground pork sausage
  • 1 pound hot ground pork sausage
  • 1 (30-ounce) package frozen hash browns
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese
  • 6 large eggs
  • 2 cups milk

Directions:

Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.

Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.

Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.

Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.

Bake at 350° for 35 to 40 minutes.

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Southwestern Chopped Salad with Cilantro Dressing May 22, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

With summer approaching we are starting up our garden which makes me crave salads. I had seen many floating around the web but this one reached out to me. The dressing is tangy, which I love, and the orange pepper and corn add just the right amount of sweetness.

Ingredients:

  • Large head of romaine
  • 15 oz. can black beans, rinsed and drained
  • 1 large orange bell pepper
  • 1 pint cherry tomatoes
  • 2 cups corn (I used frozen, thawed)
  • 5 green onions

Dressing

  • 1 cup loosely packed cilantro, stems removed and roughly chopped
  • 1/2 avocado (or 1/2 cup plain vegan yogurt)
  • 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
  • 1-2 garlic cloves
  • 1/4 cup olive oil
  • 1 1/2 tsp. white wine vinegar
  • 1/8 tsp. salt

photo 1

 

Directions:

Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.

Finely chop romaine, bell pepper, tomatoes, and green onions.

Place all ingredients in a large bowl and stir to combine.

Toss with desired dressing.

 

photo 2

 

Savory Herb & Cheese Monkey Bread May 20, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

When making stews I love to have a good bread on the side and given my recent monkey bread obsession, this recipe was calling my name. I only used herbs and cheese but you can also use nuts. Very tasty and goes great with stew.

Ingredients:

 

  • 2 (16 ounce) cans of jumbo refrigerated buttermilk biscuits
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 teaspoon garlic salt
  • 5 or so different herbs and/or cheeses, as coatings (such as fresh chopped parsley, chopped dill, chopped almonds, grated Parmesan, and shredded cheddar)

photo 1

 

Directions:

Preheat oven to 350°F. Generously grease a 9- to 10-inch Bundt pan with butter, or spray with nonstick cooking spray.

Stir garlic salt into melted butter. Cut each biscuit in half and roll into a ball. Dip each biscuit ball in butter, then roll in desired coating. Arrange biscuits in the pan so that the various coatings are alternated.

Bake for 30 to 35 minutes until biscuits are done and surface is golden. You may want to start checking bread at about 25 minutes, and if it’s browning too quickly, lay a sheet of aluminum foil on top for the remainder of the baking time.

Cool in pan for 5 minutes. Run a thin, soft rubber spatula around the edge and down the sides of the pan to loosen any stuck cheese. Invert onto a plate, then lay serving platter on top and flip bread over onto serving platter so that the attractive side is on top.

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Salmon in a Sea of Coconut May 18, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Having salmon in the freezer and miso in the fridge I decided to give this recipe a try. I had never cooked with hearts of palm before but despite the smell (I wasn’t a fan) they were tasty and the entire recipe was quite amazing.

Ingredients:

  • 3 tablespoons olive oil
  • 3 ounces shiitake mushrooms, stemmed and sliced (about 1 cup)
  • 2 shallots, sliced
  • 1 teaspoon grated peeled ginger
  • 2 cups fish stock
  • 1 cup coconut milk
  • 1 tablespoon dry white wine
  • 1 tablespoon white miso
  • 4 ounces Chinese egg noodles (fresh or dried)
  • Juice of 1 lime
  • 4 scallions, sliced
  • 1/2 cup canned drained water chestnuts, coarsely chopped (see Note)
  • 2 canned hearts of palm, well rinsed and sliced (see Note)
  • 1/2 ripe avocado, diced into small pieces
  • Kosher salt
  • 1 pound skinless salmon fillet, cut into 4 pieces
  • 1/2 tablespoon wasabi powder (see Note)
  • 1 tablespoon sesame seeds
  • 2 teaspoons chopped fresh mint
  • 2 teaspoons chopped fresh dill

photo 1

 

Directions:

Heat 2 tablespoons of the olive oil in a large pot over medium heat. When the oil shimmers, add the mushrooms, shallots, and ginger and cook until the mushrooms are just tender and starting to brown, about 6 minutes. Add the fish stock, coconut milk, white wine, and miso and bring to a boil. Stir in the noodles, reduce the heat to low, and cook until just tender, 4 to 5 minutes.

 

Stir in the lime juice, scallions, water chestnuts, hearts of palm, and avocado. Season with salt (start with 1/2 teaspoon salt and add more carefully to keep from overpowering the delicate flavors). Turn off the heat, cover the pot, and keep warm.

 

Sprinkle the skinned side of the salmon with the wasabi and sesame seeds. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat and add the salmon fillets, skin side down. You’ll see the salmon change color as it cooks from the bottom. When it is still rare, 3 to 4 minutes, flip the fillets so the heat can kiss the top of the fish. Turn off the heat.

 

Spoon the noodles and soup into four soup bowls, then top each serving with a piece of salmon and sprinkle with the chopped mint and dill.

photo 2
 

Vinegar Coleslaw May 16, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I love coleslaw but mostly vinegar base slaw. To me it just tastes that much better than the creamy kind. I have a bit of a vinegar addiction. I decided to give this simple recipe a try and while I was worried about the raw onion it proved milder than expected.

Ingredients:

  • For the Dressing:
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon finely minced garlic (about 1 medium clove)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon celery seeds
  • For the Slaw:
  • 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
  • 1 large carrot, peeled and grated on the large holes of a box grater
  • 1 medium yellow onion, finely sliced on a mandoline or by hand
  • 2/3 cup sugar
  • 1/3 cup kosher salt

photo 1

Directions:

 

For the Dressing: Whisk together vinegar, sugar, oil, garlic, black pepper, and celery seeds in small bowl.
For the Slaw: Combine cabbage, carrot, and onion in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.

Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

photo 2

 

Miso Maple Salmon with Quinoa Pilaf May 14, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Hey look more salmon! I know I am spoiled by living in Alaska and having lots of fresh, cheap salmon to eat. It sends me on a quest to find recipes like this one. A simple yet flavorful recipe that was also quick to put together.

Ingredients:

  • 1/4 cup white miso paste
  • 3 tbsp pure maple syrup
  • 2 tbsp unseasoned rice vinegar
  • 4 tsp safflower oil, divided
  • 6 boneless, skinless wild salmon fillets (1 1/2 lb)
  • 1/2 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup quinoa, rinsed
  • 1 cup low-sodium chicken or vegetable broth
  • Sea salt and fresh ground black pepper, to taste
  • 2 green onions, thinly sliced
  • 2 tbsp sesame seeds or slivered unsalted almonds, toasted

photo 1

 

Directions:

In a large bowl, whisk miso, maple syrup, vinegar and 2 tsp oil. Add salmon, turning to coat. Marinate for at least 30 minutes.

In a medium sauté pan, heat remaining 2 tsp oil on medium-high. Add bell pepper and garlic and cook, stirring, for 1 minute. Add quinoa and cook, stirring, until toasted, about 2 minutes. Stir in broth, 1 cup water and salt and black pepper. Bring to a boil. Reduce heat, cover and simmer until liquid is absorbed, about 12 minutes. Uncover and stir in onions and sesame seeds.

Meanwhile, preheat oven to 400°F.

Place salmon on a nonstick-foil–lined broiler pan or baking sheet. Roast until fish flakes easily with a fork, about 10 minutes. If not yet caramelized, broil, watching closely, until slightly golden brown on top, 1 or 2 more minutes. Serve salmon with quinoa pilaf.

photo 2

 

Crockpot Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash May 12, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I had been looking at this recipe for quite some time and when I finally got around to thawing out the pork butts I knew I had to make it. Despite the long list of ingredients, it’s a simple meal to make and is so so so so tasty.

Ingredients:

Soup

  • 2-3 pounds pork shoulder roast (or butt)
  • 4 cups low sodium chicken broth, plus more of needed
  • 1/4-1/2 cup + 2-4 tablespoons low sodium soy sauce <–Use low sodium
  • 1/4 cup + 2-4 tablespoons rice vinegar
  • 2 tablespoons fish sauce (optional)
  • 2 tablespoons thai red curry paste
  • 1 tablespoon fresh ginger
  • 1 tablespoon sambal oelek (chili paste) (or to taste)
  • The juice of 1 lime
  • 1 tablespoon Chinese five spice
  • 1 teaspoon black pepper
  • 2 tablespoons sesame oil
  • 1/4 cup + 1 tablespoon brown sugar
  • 2 cups wild mushrooms, left whole – or button mushrooms, sliced
  • 4 packs Ramen noodles, seasoning packets discarded
  • 4 soft boiled or fried eggs, for serving
  • Chopped carrots, sliced jalapenos, cilantro + green onions, for serving

Curry Roasted Acorn Squash

  • 1 medium acorn squash, seeded + diced
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon curry powder (I use spicy curry)
  • 1 tablespoon white miso paste
  • 1 tablespoon brown sugar
  • Pepper, to taste

photo 1

 

Directions:

sauce (depending on your taste), 1/4 cup rice vinegar and fish sauce over the pork. Add the thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours (I recommend going low and slow).

About 40 minutes before you are ready to eat, roast the squash. Preheat the oven to 400 degrees F.

In a small bowl mix together the melted coconut oil, curry powder, miso, brown sugar and a good pinch of pepper. Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well. Bake for 30-40 minutes, tossing a couple of times during cooking. You want the squash to be lightly browned and crisp.

Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with two forks or your hands.

Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Keep the pork warm.

Add the Ramen noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, stir in only half of the pork. Ladle the soup into bowls. Top with extra caramelized pork, curry roasted acorn squash and an egg. Season the egg with salt and pepper, Add the carrots, jalapeños, green onions and cilantro if desired. Happy slurping!

photo 2

 

 
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