Everything But The Kitchen Sink Dinner

I found a new way to cook pasta. Well, it's new to me. Plenty of folks cook lasagna noodles in the casserole, not before. Why not cook orzo hamburger helper style?!

I didn't have hamburger, but ground pork works just as well. Then I scavenged from fridge and pantry. It's got no country of origin or farm to table status, but darn if this isn't a good dish on y et another cool, rainy spring night.

Ingredients

1 pound-ish ground pork

Veg oil

Large onion, chopped

1 can chopped or cherry tomatoes, 14 oz

1 can or jar white beans, rinsed, 14 oz

3/4 cup orzo

2 teaspoons cumin

1 teaspoon garlic powder

1 teaspoon coriander

Salt to taste

Pepper to taste

Any leftover cooked veggies – I had roasted peppers and portabellas from the weekend BBQ. Corn and squash would work too.

In large pan brown meat. Remove from pan. Add a 2 teaspoons oil and chopped onion. Soften 5 minutes and add spices. Toss for a minute. Add to beans, tomatoes, pork & 2 cans of water. Bring to boil. Add orzo, stirring. Cook 20 minutes, stirring occasionally. Add leftover veg. Heat 2-3 minutes.

Your choice – fork or spoon. B

Not Key Lime Pie

Or…a great no bake citrus dessert

As my guy pointed out this holiday weekend, we've come a long way. As in, I was trusting him to shop for the groceries, even when company's coming! By coming a long way, I'm pretty sure he meant I've given up a touch of control. I prefer to look at it as having faith. 🙂

(Remind me at some point to describe his first après Thanksgiving shopping which was something of an opposite experience.)

Nonetheless, I digress. I had it in my head I wanted a key lime pie and I'm not above using the bottled juice. So that went on the list. Everything else I had in the pantry including sweetened condensed milk and a pre made crust – see how far I've come!

The key lime juice proved elusive – the quest of 3.0 grocery graduates. In my new, more relaxed and appreciative state I quickly switched course, scanning the Internet for a semifreddo to use an over abundance of lemons.

The recipe is super simple (click here for the recipe), but it's a two step process that takes a bit of chill time. Also if you've never made a curd before, just know it looks like a mess in the pot until the last couple of minutes.

 

Mixed Grill

Yes it was meat free Monday. No, I did not feel like going to the store. So we're going to consider this something like an Arnold Palmer, 1/2 lemonade and half iced tea. Except in this case it's a half vegan mixed grill (the other half is chicken).

Skinless boneless chicken can take on flavor in 30 minutes on the counter. I like to pound it thinner, which reduces cooking time and raises the chances of juicy chicken. I'm still working over charcoal. My best advice is don't rush the coals. Drink some wine if you must, in fact drink regardless.

The grilled veggies just have olive oil, but a big boost of flavor as well from a quick basil dressing.

Chicken marinade

1 1/2 pounds skinless boneless chicken, your choice

Juice from a lemon

Whatever fresh herbs you have in whatever amount you want, chopped (thyme and oregano are great choices)

A couple of tablespoons of olive oil (or less)

2 big pinches of salt

Some grates of pepper

Marinate 1/2 hour countertop, or several hours in the fridge. If refrigerated, let come to room temp 15-20 minutes. Cook over coals or medium heat on the gas grill, flipped when edges turn opaque. Squeeze extra lemon.

Basil dressing

Large handful washed basil, no stems. Several pinches of salt and several grates of pepper. One garlic clove. Enough olive oil to make pourable dressing (about 1/3 of a cup). Blend in food processor. Add grated Italian cheese if you want.

Great on grilled veggies, bread, fish or chicken.

 

Watermelon Pops

It's here, ice pop season (well it was here, yesterday. I presume it will come back). Ice pops, aguas frescas, granitas, smoothies etc. are all great ways to use up fruit. I think pops are the easiest. Feel free to doll up the watermelon with lime zest or mint simple syrup. Or just make the pops as is.

Ingredients

4 cups watermelon chunks

up to 1/4 cup sugar

juice from 1 lime

Blend everything together. Don't skip or skimp on the sugar. When fruit freezes, the flavor goes flat. The juice might taste a bit sweeter than you'd like before freezing. Set in ice pop molds. That's it!

Wear your pj's inside out and do the summer dance – B

 

Lemony Chicken

As I sat across the table from my darling youngest child, I found myself basking in the glow of a “this is the best time you’ve ever made this” chicken compliment. How lovely, I thought, to be able to discuss food, politics, and off beat Youtube videos with this rapidly growing young man. He eats! He eats the food that I make! I see asparagus tips passing his lips! Moments later he dropped the bomb, changing my mind forever about feedback on the food.

“You know, “ he says, “I think there’s a little too much lemon in the chicken.”

{Insert Yiddish expression that begins with “P” ends with “R” and has as one of its meanings, a boy child trying to seem older than his years. The other meaning refers to a body part.}

That full chicken dinner hit the table after a 2 plus hour trip to the mall involving an uphill battle to get dress shoes on his feet, new flip flops for all, another iphone screen replacement and a regrettable investment in Cinnabon! I’ll be darned if I accept anything other than thank you very much, may I have another!

Anywho-I liked the chicken just the way it was. Someone whose nickname now begins with “P” and ends with “R” ate the leftovers. So, if asked do I like feedback from anyone under the age of 21, I will now say – no.

BTW, if the sauce is a bit too piquant for you, add more butter or thin with stock or water.

INGREDIENTS

1 pound skinless boneless chicken, pounded thin and cut into 4-ish inch pieces

ÂĽ cup flour seasoned with ÂĽ teaspoon kosher salt and a few grates of pepper

2 tablespoons, plus up to 2 teaspoons olive oil

2 shallots chopped

½ cup stale white wine (or any)

1 lemon, juiced

2-3 tablespoons butter

Small handful of chives, chopped fine

Dredge chicken in seasoned flour (skip if you’re gluten free). Heat large skillet and add 1 tablespoon of olive oil. Brown chicken in two batches, flipping when edges turn opaque. Add second tablespoon of oil for second batch of chicken. Keep warm on a plate. Add shallots, cooking 2-3 minutes. In goes the wine, and reduce it by at least half. Pour in lemon juice. Swirl in the butter (it should be cold). Nestle chicken back in plan, flipping it to get it heated all the way through. Scatter chives and voila! Adjust salt and pepper. Serve with asparagus & rice to soak up the sauce.

Bon Appetit – B

 

Dressed to Thrill

You will eat KALE and you will like it! Seriously it’s all in the dressing, at least in this case. For 17 years I’ve tried to make children eat salad. Recently, my eldest made a turn for the raw produce with Caesar-style dressings. Ding, ding, ding! Why did I keep trying vinaigrette’s?!! Now I just jam those greens with something bold & creamy. However, do not try this dressing alone! I caution everyone at the table to eat it at the same time. It doesn’t have any garlic, but if you’re a fan, you will appreciate what I’m saying.

 

Also, I’m throwing in a bonus salmon marinade & glaze – it’s too easy to ignore.

 

Best of all, my dairy intolerant friends, this one is for you. Nothing in this baby calls for lactaid.

 

(Note for gluten avoiders: please pick appropriate soy sauces for the fish marinade.)

 

Dressing Ingredients:

 

1 shallot, chopped fine

Small handful parsley, chopped fine

½ lemon, squeezed for juice

1 tablespoon white wine vinegar

ÂĽ cup neutral veggie oil

2 teaspoon Dijon mustard

3 grates pepper

ÂĽ teaspoon salt

1 handful dried cranberries

1 bunch kale, curly, tuscan or your favorite, torn into pieces, tough ribs removed

 

I did the whole darn thing in my mini food processor-it takes a 2 minutes! Chop the shallot first, followed by parsley. Then everything else. Taste and adjust. Toss with kale (or another hearty green) and dried cranberries. Feel free to emulsify by hand.

 

The dressing works well with pasta, potato or mayo free chicken salads!

 

Salmon marinade ingredients

 

2 cloves garlic, minced

½ lemon juiced

2 tablespoons honey

ÂĽ cup soy sauce

 

Mix the ingredients. Save half for glazing. Soak 4 six ounce fillets in the other half for at least 30 minutes in fridge in metal or glass dish, or in zip top bag. Dry, dress with a little olive oil, and grill over coals, not flame (medium on the gas grill). Flip fish when sides turn opaque. Bath with remaining glaze every couple of minutes. It’s done for me when it flakes. Works with salmon steaks and chicken fillets as well.

 

Add-ons: cayenne, ginger, scallions

Enjoy–B

Takeout…In

 

I don't know what I would do without Nancie McDermott. She is such a fabulous resource for me and mine in the kitchen, obsessed as we are with Asian flavors, but without the budget (mine) or desire (mine again) for taking away often overly oiled and sauced food from the local Chinese places.

Quick and Easy Chinese does the trick, every time. Chinese food is all in the prep. Cooking time is usually quick so it is the perfect weeknight offering.

Her pepper steak killed many birds with one skillet this week, except for the desire for leftovers. It's so good, you may want to double down on the recipe.

**separately, when you're feeling it, consider making her green onion pancakes. You will never look at scallions and flour the same way and your family will think you're a genius.

Click here for the recipe!

 

 

Take Out…Sort Of

 

If at first you don't succeed, try Chinese.

…and it need not be authentic.

But it can make veggies really appealing :). And it's pretty quick -20 minutes start to table – I prepped, picked up, cooked, dropped off children at multiple activities all the while. Ah spring!

I call it lo mein, and to all intents and purposes it is. Except I use linguine and whatever vegetables I have. Edamame would have been nice too, for protein, but that didn't happen.

Feel free to mix & match from your own fridge – this is just a guideline.

Ingredients

10-12 oz linguine or rice noodle, cooked according to package instruction

1/2 onion, chopped

1 bell pepper, chopped

1 cup-ish leftover broccoli, cut up, or fresh, steamed 2 minutes microwave

Handful of snow peas, cut up

2-3 cloves garlic, chopped fine

Maybe an inch of ginger, chopped fine, optional

4 scallions, trimmed & sliced

1-2 shredded carrot

2-3 tablespoons soy sauce

1/2 teaspoon sugar

Dash of sesame oil, optional

Veggie oil

 

Combine soy sauce with sugar & sesame oil. Set aside. Cook pasta. Heat large skillet or wok (coming on Martha's day (!) I think) over medium heat. Add 1 tablespoon oil. Briefly cook garlic & ginger. Then add onion cooking 2-3 minutes, bell pepper, scallion whites, snow peas. Cook 1-2 minutes. Add carrot & broccoli. Toss. Add another tablespoon of oil if necessary. Toss with pasta. Add sauce. Adjust soy if necessary and mix in scallion greens. Serve.

Asian hot sauce tastes great with this dish! Make it weight watchers friendly – more pasta, less pasta!!

Eat, enjoy watching kids finish vegetables – B

 

Great Granola Bars

A girl can only make so much granola, before her thoughts turn to…granola bars. Plus as much as I like my granola, it still doesn’t clump. I think I know why after making the fabulous snack bars from Alana Chernila’s The Homemade Pantry. I would need to add more sugar (honey, syrup, agave etc.) But why bother to sweeten the granola, when I can make Alana’s car snack 2. She has several versions of cereal/granola bars, and I plan to start adding a few inspirations like chocolate chips to the mix, mostly because I can.

Here is the basic recipe. I urge you to buy the book. Jerky and baked potato chips that look like the real deal are also on my agenda.

Ingredients:

½ stick unsalted butter

½ packed light brown sugar

½ cup Lyle’s Golden Syrup (or honey)

2 cups rolled oats

½ teaspoon salt

1 cup raw sliced almonds

Preheat oven 350 and line 8 or 9 inch square baking pan with parchment. Melt butter, sugar & syrup in pan, cooking for 3 minutes. Combine oats, salt & almonds and coat with sugars & butter. Spread evenly in pan. Bake for 25 minutes until edges darken. Cool completely in pan before cutting.

Eat the corners first – B

 

Down & Dirty Fajitas

Use this recipe when you've forgotten to marinate the chicken and your kids have likewise forgotten to take the chicken out of the fridge for you even though you asked.

Also, when you don't have time to grill, when someone needs a ride to class within in hour, if you like leftovers, if a relative is dairy intolerant, or if you're practicing a gluten free lifestyle. I'm not sure about the caveman diet, but I'm pretty sure I can fit it into Weight Watchers parameters.

Basically mix and max chicken fajitas can work if you want to slam dinner on the table for most omnivores.

…and yes, even I invest the cash for skinless, boneless white meat from time to time.

Ingredients

1 1/2 pounds skinless boneless chicken sliced into bite sized pieces

1 medium to large onion, halved & sliced

2 bell peppers, any color combo, halved & sliced

2 cloves of garlic, sliced, optional

Veggie oil

3 teaspoons cumin, separated

1 1/2 teaspoons coriander, separated

1/4 teaspoon cayenne, optional

1 lime

Salt & pepper

Whole wheat, corn or rice tortillas ….or over rice

Condiments: pickled jalapeño, grated mild cheese, sour cream, lime

Season chicken with salt and pepper. Heat 1 tablespoon oil in large skillet over medium heat. Cook chicken about 5 minutes, then add 2 teaspoons cumin and 1 teaspoon coriander, toss and finish cooking 3-4 more minutes. Remove chicken. Add 1-2 more teaspoons of oil. Sauté onions, adding peppers and garlic (if desired) after a few minutes. Veggies are done when they're crisp, caramel colored outside & tender inside. Season with 1 teaspoon cumin, 1/2 teaspoon coriander (cayenne if desired) when close to being done. Add chicken back to pan, tossing to reheat. Squeeze 1/2 lime into pan. Adjust salt & pepper.

Meanwhile heat stack of tortillas covered by damp paper towels in microwave (about a minute).

Platter, serve, eat & carpool – B