Look at what's cookin

My adventure's in feeding my family

Pasta with Corn, Tomato, and Asparagus May 19, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

This is one of those recipes that can be a side dish or a main dish. I happened to pair it with salmon because I wanted to use some of our tons of salmon in the freezer. I used whole wheat pasta and loved the bit of nutty flavor that it added.

Ingredients:

  •  pound shaped pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 1/2 cups chicken broth
  • small pinch of red pepper flakes
  • 2 ears corn, kernels sliced off
  • 15-20 cherry tomatoes (about 12 ounces)
  • 4 tablespoons unsalted butter
  • 1 1/2 cups grated Parmesan
  • salt and pepper

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Directions:

Bring a large pot of salty water to boil and cook the pasta until al dente.

In a large saucepan, heat the olive oil over medium-low heat. Add the garlic and red pepper flakes and cook until the garlic is soft and fragrant, 1-2 minutes. Add the chicken broth and bring to a boil.

Add the vegetables to the broth and cook until tender but still al dente (in the case of the asparagus). Stir in the butter and 3/4 of the Parmesan and cook, uncovered, until the sauce thickens slightly, about 2 minutes.

Add the drained pasta, season with salt and plenty of black pepper, and toss to coat in the sauce. Serve with the remaining Parmesan.

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Crispy Kale, Brussels Sprouts, and Potato Hash May 17, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Time for another fun breakfast recipe. This one is “healthier” due to the addition of kale and Brussels sprouts but no less tasty. I recommend using a cast iron skillet to make this (and any hash) because the flavor is just that much better.

Ingredients:

  • 3/4 pound Yukon gold potatoes, cut into 3/4-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable or canola oil, divided
  • 12 medium brussels sprouts, finely sliced (about 1 1/2 cups)
  • 2 cups chopped, tightly packed kale leaves (about 1/2 bunch)
  • 1 teaspoon hot sauce such as Frank’s Red Hot
  • 1 small onion, finely sliced
  • 2 tablespoons minced fresh parsley leaves, divided
  • 2 eggs
  • 1 tablespoon extra-virgin olive oil

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Directions:

Adjust oven rack to middle position and preheat oven to 450°F. In a medium saucepan, cover potatoes with cold salted water and bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.

While potatoes drain, heat 2 tablespoon vegetable or canola oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add potatoes, season with salt and pepper and cook, stirring and tossing occasionally, until well-browned on most sides, about 5 minutes. Add remaining vegetable or canola oil, brussels sprouts, and kale leaves and cook, folding occasionally, until kale and sprouts are starting to wilt. Add onions and continue to cook, stirring and folding occasionally, until all vegetables are softened and starting to crisp. Stir in hot sauce and half of parsley, season to taste with salt and pepper, and remove from heat.

Make two wells in the vegetables and drizzle each with a few drops of olive oil. Add 1 egg to each. Sprinkle with salt and pepper and drizzle with remaining olive oil. Transfer to oven and cook until eggs are barely set, about 5 minutes. Sprinkle with remaining parsley and serve immediately.

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Salisbury Steak Meatballs May 15, 2014

Filed under: Pioneer Women — kariryerson @ 12:00 am

A lot of people have bad memories of Salisbury steak for cafeteria lunches. I never had it in school so I had nothing to associate it with. I came across this recipe and decided to give it a shot. Despite the people in my house having bad memories, we all enjoyed this.

Ingredients:

  • 2 pounds Ground Beef
  • 3/4 cups Seasoned Breadcrumbs
  • 1/4 cup Brown Mustard
  • 1/4 cup Ketchup
  • 1 teaspoon Powdered Beef Base Or Crumbled Beef Bouillon Cubes
  • 1 Tablespoon Worcestershire Sauce
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 whole Half Stick Salted Butter
  • 1 whole Large Onion, Halved And Sliced
  • 2-1/2 cups Beef Broth
  • 1 Tablespoon Worcestershire Sauce (addition)
  • 1 Tablespoon Ketchup (additional)
  • 2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste
  • 1 teaspoon Kitchen Bouquet (optional)
  • 1 pound Egg Noodles, Cooked To Al Dente And Drained
  •  Minced Fresh Parsley

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Directions:

To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.

Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.

In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch.

Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.

Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of butter and sprinkle with minced parsley.

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Pork Souvlaki with Pita and Tzatziki May 6, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I love when I stumble across pork tenderloins on sale. They are a great change from our red meat/fish heavy diets. Greek food is a favorite of mine so of course I had to try this recipe. Super simple to put together. Great if you are having people over because it is all stuff to prep the night before.

Ingredients:

For the marinade

  • 1/2 cup olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Greek oregano
  • Salt and Pepper

For the Tzatziki

  • 2 cups of Greek yogurt
  • 1 English cucumber, peeled and grated
  • 4 cloves of garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 lbs pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes
  • Wooden skewers, soaked in water for 30 minutes before use
  • Pocketless Pita

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Directions:

Mix all of the marinade ingredients together in a small bowl. Place pork cubes in a Ziploc bag and pour in the marinade. Seal the bag and toss to coat pork evenly with the marinade, then open the bag and reseal, removing as much air as possible. Place the pork in the refrigerator for at least two hours to overnight.

Mix all the tzatziki ingredients together in a bowl until well combined. Cover and place in the refrigerator for at least two hours to overnight.

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Light one chimney full of charcoal. While the charcoal is lighting, thread the pork cubes onto the skewers.

When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Grill the pork skewers until they browned on all sides and cooked through, about 8 to 12 minutes, turning 4 times during cooking. Remove the skewers to a plate and allow to rest for 5 minutes. While the pork rests, grill the pita until lightly browned on both sides, about 1 minute per side. Remove the pita from the grill and quarter. To serve, place pita slices on a plate, lay the souvlaki on top, and place a dollop of tzatziki on the side.

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Stuffed Poblanos with Black Beans and Cheese May 4, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I am always looking for side dishes to make on the grill along side the meat. This recipe was fairly simple to make and can stand alone or be used as a side dish. Cooking the peppers for so long on the grill gives them a nice char and smokey flavor. I added sausage to some but everyone liked them both ways.

 

Ingredients:

  • 1 cup uncooked white long grain rice
  • 1 1/2 cups water
  • 3 3/4 teaspoons kosher salt
  • 8 medium poblano peppers
  • 1 cup cooked black beans
  • 1 teaspoon toasted cumin seeds
  • 3/4 cup sour cream
  • 3/4 cup crumbled Cotija cheese (about 4 ounces)
  • 1/2 cup chopped cilantro (about 1/2 bunch)
  • 1 cup chopped fresh tomatoes (about 2 small tomatoes)
  • 2/3 cup chopped scallions (about 1/2 bunch)
  • 1 jalepeño, finely chopped
  • 1/2 teaspoon freshly ground black pepper

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Directions:

Place rice in a colander or a fine mesh strainer and rinse under cold running water until the water runs clear. Combine rice, water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked). Remove the lid and set the pan aside to let rice cool.

Place beans in a large mixing bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans will remain). Stir cumin, sour cream, Cotija, cilantro, tomatoes, scallions, jalapeño, pepper, and remaining salt into mashed beans and mix until evenly combined. Gently mix in cooled rice. Taste mixture and, if necessary, season with salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.) Stuff each pepper with the filling and replace caps, securing with a toothpick.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. Remove from the grill and serve.

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Crispy Potato, Chorizo, and Green Chili Hash With Avocado and Eggs May 2, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I am always looking for new breakfast recipes. The same old same old gets boring. We have chickens so we are always eating eggs. I came across this recipe and it was a hit. A new twist on some of our favorite ingredients and we still got to use the eggs we get daily.

Ingredients:

  • 1 1/2 pounds russet or Yukon gold potatoes, cut into 3/4- to 1/2-inch dice (see note above)
  • 2 tablespoons distilled white vinegar
  • Kosher salt
  • 4 ounces Spanish chorizo, diced
  • 1/4 cup vegetable, canola, or olive oil, divided, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground paprika
  • Freshly ground black pepper
  • 6 scallions, white and light green parts cut into 1-inch lengths, greens sliced and reserved separately
  • 1 poblano pepper, cut into 1/2-inch dice
  • 4 eggs
  • 1/4 cup roughly chopped fresh cilantro leaves
  • 1/2 small avocado diced

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Directions:

Preheat oven to 375°F. Place potatoes in a large saucepan and cover with 2 quarts cold water. Add vinegar and 2 tablespoons kosher salt. Bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.

Meanwhile, place chorizo chunks in a cast iron skillet and place over medium heat. Cook, stirring, until chorizo is crisp on all sides and fat has rendered out, about 10 minutes total. Remove chorizo with a slotted spoon to a large bowl, leaving fat in skillet. Set chorizo aside.

When potatoes are drained, add 3 tablespoons oil to skillet and heat over medium-high heat until shimmering. Add drained potatoes and cook, stirring and tossing occasionally, until potatoes are deep brown and crisp on all sides, about 20 minutes total. Add cumin and paprilka and cook, stirring, until fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer potatoes to bowl with chorizo and set aside.

Add remaining tablespoon oil to skillet and heat over high heat until shimmering. Add scallion whites and light greens and poblano and cook, stirring occasionally, until charred, about 2 minutes. Season to taste with salt and pepper then transfer to bowl with potatoes and chorizo. Toss contents of bowl and return to skillet. Make 4 wells in potato mixture.

Carefully break 1 egg into a small bowl and slide into a fine mesh strainer over the sink. Swirl egg very gently until excess loose white drains away. Carefully add to one of the cavities in the skillet. Repeat with remaining three eggs.

Drizzly eggs with a few drops of oil, season with salt and pepper, and transfer to oven. Cook until whites are barely set but yolks are still runny, about 10 minutes. Remove from oven, garnish with sliced scallion greens, chopped cilantro, and avocado. Serve immediately with salsa and tortillas.

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