Tuesday, June 30, 2015
Don't judge me. It's not like I put potato chips on it (though that would be genius.) You can add or take away whatever sound good to you. Bacon would be great or even corn or olives or avocado. And there's no need to make your own quick pickles like I did - I just happened to be out of the jarred variety.
Jalapeño Cheeseburger Salad
* Serves 3
1 large shallot, finely chopped
3/4-1 pound ground beef
1/2 head iceberg lettuce, shredded
1 cup shredded sharp cheddar cheese, or more to taste
1 medium tomato, chopped and lightly pressed with a paper towel to remove excess moisture
1/2 cup chopped whole pickles or 'quick pickles' - 1/2 medium cucumber chopped and mixed with a couple splashes apple cider vinegar, small pinch salt and large pinch sugar - allow to sit 15 min
1/3 cup mayo
3 tablespoons prepared yellow mustard, or to taste
3 tablespoons chopped pickled jalapeño (from a jar or can)
If you don't have jarred pickles on hand, now is the time to make your quick cucumber pickle (above) and set aside.
Add a splash of olive oil to a nonstick skillet and put over medium heat. Add the shallots and season with a pinch of salt, sauté for a few minutes until they soften. Add the beef to the skillet along with another pinch salt and pepper, break up with a wooden spoon and cook until brown stirring frequently - about 12 minutes.
Next prepare your dressing by mixing together the mayo, mustard, jalapeño and salt. Set aside.
To a large bowl, add the shredded lettuce, cheese, tomato and pickles. Season lightly with salt and pepper and toss. Add the meat and shallots and toss again, then a couple tablespoons of the dressing and repeat. Taste and make any adjustments necessary per dressing, salt or pepper. More cheese never hurts.
Monday, June 1, 2015
I bought a Spiralizer a few months back convinced I was going to get my shit together. You know - eater better, workout, read poetry. But we all know how the story ends. For now I'm content I finally pulled it out of the drawer, dusted it off and put it to use.
It's really kind of genius. Easy to use and as fast as an electric gadget. I made zucchini 'zoodles' this morning before work, stuck them in the fridge and pulled them back out again to use in a dinner I pulled together in less than 20 minutes.
Recipe-wise this is like a cross between a veggie soup and pasta. A little brothy-er than pasta because there's no starch to thicken the sauce plus the salt needed to season the zoodles makes them release more liquid. But it's delicious. Satisfyingly toothsome with a delicious broth you'll want to slurp. And while the mint sounds weird - don't skip it if you have it on hand. It really makes it.
Zoodles with Tomatoes, Goat Cheese, Walnuts and Fresh Mint
1 tablespoon olive oil, or enough to just coat a medium dutch oven, plus more for finishing
1/2 cup chopped onion
small pinch kosher salt
3/4 pound spicy Italian sausage (ground and loose)
1/4 teaspoon garlic powder
pinch fresh grated nutmeg
1/4 teaspoon dried thyme, rubbed between your fingers
1 (14.5 oz) can diced tomatoes
Scant 1/2 can (of tomato can) dry white wine
3 oz goat cheese, or more for a 'creamier' broth
3 large, or 4 medium zuchinni, 'spiralized' on the smallest setting
1/2 teaspoon kosher salt
1/3 cup toasted walnuts
Handful of fresh mint, finely chopped
Add the tablespoon olive oil (or as much as needed to coat bottom of pan) to a medium dutch oven and bring over medium heat. Add the chopped onion and a small pinch kosher salt and sauté, stirring frequently until soft - about 4 minutes.
Add the sausage, breaking up with a wooden spoon, and cook another 10 minutes stirring often until cooked through. Season with garlic powder, nutmeg, and thyme and stir to incorporate. Stir in the tomatoes (and juice) and white wine. Bring to a boil and boil for 60 second. Reduce heat to low/medium and stir in the goat cheese. At this point add the zoodles and 1/2 teaspoon salt. Cover for 4-5 minutes to help steam, then slowly stir them into the sauce until all is incorporated.
To serve, portion into bowls (you'll need to spoon additional sauce from the pan as it will be runny) and top with toasted walnuts and chopped mint. Drizzle with a tiny bit of olive oil to finish and eat right away.
Saturday, April 18, 2015
I can't vouch for these being genuine crumpets as I've never had one before but I can vouch for them being a perfect cross between an English muffin and a sourdough bagel. I can also vouch for the fact they're going to be a problem for me. They are just too damn good. Full disclose as to how I ended up making them. They were supposed to be hamburger buns. Or at least so the recipe told me. And while they did the job they were a little too dense for a classic hamburger bun. But the next morning after being popped into the toaster and smeared with butter and jam I found their true calling. Breakfast!
They have that unmistakable sourdough tanginess, a chewy bagel like exterior and yet a soft yielding inside filled with all sorts of mysterious nooks and crannies that equal fluffy bread heaven.
If you're afraid of keeping a sourdough starter - don't be. Seriously if I can do it anyone can. For example, Kris is on this kick of bringing home succulents for the house. And while I love them, I die a little inside every time he buys a new one because I just know that sucker is gonna die on my watch. I've killed literally eight in the past three months.
So trust me when I say if I can keep a sourdough starter alive, so can you. A trick to avoiding the headache of maintaining a starter is to keep it in the fridge instead of at room temp. That way if I forget to 'feed' it for a couple of weeks it's totally fine. On that note feeding your starter isn't scary at all. You basically remove a cup of stirred starter from your batch and either use or throw away then replenish it with a cup each of flour and water (though I tend to use less water sometimes when I think mine's getting too liquid.)
Is 'too liquid' proper grammar? Google's not correcting me so I'm going with it. Anyway if you like to bake, you are always just a few hours away from something hot from the oven. Pretty good payout for letting something just hang out in your refrigerator.
That said 'starting' it is a different story. Not difficult but it has a few steps and involves actually following directions which I'm not always great at much less while chasing after a 19 month old. Anyway I bought mine online from King Arthur and followed the instructions here.
So back to this bagel/English muffin situation. Mine didn't rise that much before baking (probably because I didn't wait for my starter to come to room temp first.) In fact I was pretty much convinced I was making little sourdough flatbreads but then they rose and puffed in the oven and became crumpet like.
One bit of advice is to not over bake them. Once the bottom edges are golden brown - get those suckers out!
*adapted from Sparkle People
*yields about 10 crumpets though recipe easily doubles if needed
1 cup sourdough starter (well stirred and if you have the time, at room temp)
1/2 cup lukewarm water
1/4 cup sugar
2 tablespoons coconut oil (gently heated to liquid state) or vegetable oil
1 egg yolk (plus one additional egg for the wash)
1/4 teaspoon kosher salt
3-5 cups flour, or more (be sure to use the spoon and sweep method for measuring)
Mix all but the flour together in a large bowl with a wooden spoon until well mixed. Add half the flour and mix well then gradually add the rest by small increments until the mixture is hard to stir but all the flour is incorporated. Flour a large clean surface and turn the dough out. Kneed, turn over and pressing across with the palm of your hand several times (adding flour as necessary to keep the dough and/or hands from sticking) until the dough is pliable, cohesive and springy. I know this sounds weird but I know my dough has come together when I can gently yet firmly smush and pat it together into a ball and when I pat it like a baby's butt it stays sort of puffed and proud in that shape.
Oil a clean bowl lightly and place the dough inside turning over to coat. Cover with a slightly damp kitchen towel and place in a warm place (I never have a 'warm' place so I turn my oven on to 350 for 5 minutes then shut it off for 5 minutes before putting the bowl in. If it still feels hot either wait a little longer or leave the door open.) Leave until doubled (though to be honest after 3 hours mine hadn't doubled or even risen significantly so don't fret and press on if that happens to you as mine turned out great.)
Punch down and let rest another 15 minutes. Pinch off pieces of dough that when rolled lightly between your palms are about the size of a medium lemon. Place at least two inches apart on baking sheets lined with parchment paper. Cover with kitchen towels and return to a warm place for 30 minutes or as long as you need until ready to bake.
Preheat your oven to 375. Remove the towels from the crumpets and brush lightly with an egg wash (one egg mixed well with a hefty splash of milk.)
Bake for 15-20 minutes until edges are just light golden brown. Remove and transfer to a cooling rack. These will keep in an airtight container for 3 days. They would probably freeze well too!
Sunday, March 8, 2015
The healthy, elegant people at Aloha inspired me to share some winter tips for staying healthy. Living in Austin, my winter routine isn't that different from my spring, summer or even fall routine. I walk outside as much as possible, do yoga when I can and cook often. I don't fret about things like cooking with butter or heavy cream as long as I'm adding them to a vegetable (or at least there's a vegetable involved.)
But this year we've actually had a winter. I feel dirty writing that given it's nothing like what the Northeast has had but for us Austinites...it's been real. It's even had me researching cozy winter stews that also satisfy a hangry appetite like mine. And here is the queen of them all.
When I first made this recipe, lightly adapted from Cookin' Canuck, I fully expected to have to add parmesan cheese to make it edible. I thought it was going to taste like it sounded...healthy.
Wrong. Maybe it's the use of chicken thighs instead of breasts that gives it so much flavor. Maybe it's the comforting, soft bite of the sweet potatoes followed by the salty punch from the kalamata olives.
Or maybe it was simply a lesson that not everything has to have parmesan cheese in it. Who knew?
The original recipe uses butternut squash but because I had a surplus of sweet potatoes from Johnon's Backyard Garden, I used them instead. I also browned the chicken thighs instead of simmering them because I'm lazy and it was one less step. Next time I might even try skipping steaming the sweet potatoes first since happiness truly is only having to clean one pot after dinner.
Hopefully soon we'll be swapping winter stews for spring inspired dishes.
Chicken, Sweet Potato and Quinoa Stew with Kalamata Olives
Adapted from original recipe by Dara Michalski | Cookin' Canuck
- 1½ lb. sweet potatoes, peeled and chopped into ½-inch pieces
- 1½ lb. boneless, skinless chicken thighs, seasoned lightly with salt and pepper
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- ½ tsp kosher salt
- ½ tsp dried oregano
- 4 cloves garlic, minced
- 1 bay leaf
- pinch fresh ground nutmeg
- 1 can (14 oz) petite diced tomatoes
- 4 cups chicken broth
- ⅔ cup uncooked quinoa
- 1/2 cup pitted and quartered kalamata olives, or to taste
- Freshly ground black pepper, to taste
- pinch red pepper flakes, optional
- ¼ cup minced fresh flat-leaf parsley plus extra for garnish
- Steam the sweet potatoes until tender, about 12-15 minutes. Set aside.
- Add a tablespoon or so of olive oil to a large dutch oven and set over medium heat, add the chicken. Sauté until just brown on all sides, about 4-6 minutes.
- Transfer the chicken thighs to a plate and set aside.
- Add more olive oil if necessary just to coat the bottom of the pan and add the onions. Cook stirring often (still over medium heat) until soft and translucent, about 8-10 minutes.
- Add the salt, oregano and garlic. Cook, stirring often for another 2 minutes.
- Add the sweet potatoes, bay leaf, nutmeg, tomatoes and chicken stock. Stir to combine. Bring to a simmer.
- Add the chicken back to the pot and bring to a boil for two minutes. Reduce heat to a simmer, add the quinoa, cover and cook until the quinoa turns translucent, about 15 minutes.
- At this point you can carefully remove and shred the chicken (or at least break it up with a wooden spoon as I do because I'm lazy.)
- Stir in the olives, red pepper if using and 1/4 cup parsley.
- Taste for seasoning and serve with additional parsley.
Monday, January 12, 2015
It's amazing to me that just now, with Sawyer edging towards 17 months, I JUST now feel like I have control of my life again. And that said, now that he's in his second round of teething - that's even debatable most days.
Yet I feel kind of giddy that last Friday evening after a crazy workday, I managed to dream up this recipe and have it turn out as well as it did. It's so classic - I have no less than a couple hundred cookbooks and yet I couldn't find the trusty zuchinni bread recipe I made last. So I wrote down what I thought would work, set out the butter and eggs and went to bed, thinking I'd likely be tossing my experiment the next day. Quite the contrary - I don't think I'll make zuchinni bread or muffins from another recipe for a long time to come.
You can dress these up for winter with a hit of orange zest (or a grating of fresh ginger) or for summer with some lemon zest or just make them exactly as is. I do have to tell you, they are more of an adult muffin recipe as they have a nice mildly salty bite to them. Kris and I love a little salt in our sweets and in my opinion, the flavor balance here is perfect. But it gives them a more complex taste than most super sweet muffins - not that this bothered Sawyer Lee in the least. He LOVES them and to say he is picky is an understatement.
I hope you make them. The crust gets this amazing sugar cookie/oatmeal cookie texture while the center is dreamy and fluffy and soft. Eat them warm (micro the leftovers) with a pat of butter.
Marvelous Zuchinni Muffins
If you set out the butter and eggs the night before so you can literally whip this up in the morning in a half an hour. I was too lazy to get out my electric hand held mixer so I just whipped the butter an oil together by hand with a whisk. Totally worked but no doubt the hand held would be faster.
1 stick salted butter, room temp (leave out the night before morning of baking)
1/2 cup oil (I use Spectrum Canola/Coconut blend) though vegetable or canola would work
1 1/4 cups sugar
2 cups flour
1/2 teaspoon baking soda
1 teaspoon kosher salt (if using table salt, 1/2 teaspoon)
2 eggs, room temp and beaten
1 teaspoon apple cider vinegar
1 cup grated zuchinni, pressed with a towel to remove excess moisture
1/2 cup chopped pecans
20-24 muffin liners, optional, or baking/nonstick spray
In a large bowl, cream the softened butter and oil with a handheld mixer until smooth. Add in the sugar and cream again until well blended.
In a separate (smaller) bowl, whisk together the flour, baking soda and salt. Fold into the sugar/oil/butter mixture in three additions until combined. Stir in the eggs then vinegar, zuchinni and pecans.
Fill prepared muffin tins (either lined with muffin cups or sprayed with nonstick spray, number depending on size of your muffins tins but usually between 20-24) 3/4 the way full and bake at 375 for 15-17 minutes, just until tops are very light gold and cake tester comes out clean/with crumbs rather than wet batter when poked down the center.
Serve right away with butter or let cool completely and store in an airtight container up to 3 days.
Friday, January 9, 2015
Happy New Year Y'all. Mine has already started off with a bang. Work's crazy. Toddlers are crazy. Oh and all that holiday eating and drinking has left me feeling less than virtuous. Enter the stir fry. Chock full of veggies and about a million miles away from cheese-laden holiday casseroles. Not that there's anything wrong with cheese-laden casseroles, we just need to take a break from one another for a little while.
The beauty of this recipe is you can prep all the veggies and even the sauce in the morning and store them in the fridge until you're ready to make it. I bet you could even do this the night before.
Hope your new year is starting off wonderfully.
Pork and Cauliflower Stir Fry
Veg to prepare and store ahead (or use right away):
1 large shallot, sliced into thin rings
2 green onions, chopped
2 bell peppers, chopped or cut into strips (I like one red and yellow)
1 head of cauliflower, cut into small florets (to cook faster)
Sauce (mix the following together and chill in a small airtight container or use right away):
1/2 inch piece of ginger, grated
1 large garlic clove, minced
1/3 cup soy sauce (use low sodium if you are sensitive to salty food)
1/3 cup sake
1 tablespoon rice vinegar (I like brown rice)
1 teaspoon sesame oil
Canola/peanut or oil of choice (I like Spectrum non GMO canola/coconut blend)
1 pound lean ground pork
1 cup rice combined with 1 1/2 cups low sodium chicken stock in a medium stockpot with lid - bring to boil then reduce heat to low and let cook for 10-12 minutes, fluff with a fork and set aside
Chopped cilantro, for garnish
Red pepper flakes, optional
To make stir fry:
Add just enough oil of to lightly coat bottom and sides of a wok or large cast iron skillet, turning to help coat. Heat over medium/high heat and allow to warm through for one minute.
Add the ground pork and cook, stirring frequently for 5-7 minutes until cooked through. Kill the heat as you transfer the pork to a holding plate or bowl and set aside. Add a little more oil to the pan and turn the heat back onto medium/high.
Add the veggies (do not season with salt if using regular soy sauce) and sauté, using your spoon to disperse them over as much of the surface area as you can to help sear them. Cook and stir for about 7-10 minutes until you have a good sear on the veg and the cauliflower seems mostly cooked.
Return the cooked pork into the pan and pour over the prepared sauce. Crank the heat up all the way and stir everything to coat in the sauce and let it reduce and bubble away for a couple of minutes.
Serve over the prepped rice.
Garnish with chopped cilantro and/or red pepper flakes if desired.
Wednesday, December 24, 2014
In the meantime I leave you with a new favorite cookie recipe from the cookbook, Baked Occasions. It's a gingersnap recipe and I promise you it's the easiest, most unfussy yet delicious recipe I have ever made. No mixer required and the dough will sit on the counter without getting too soft or weird should you get caught up in other holiday (or life) nonsense.
In fact, it's the PERFECT recipe if you want to make cookies (or have to) but forgot to set out the butter to soften or thought ahead for any other fiddly bits that baking often requires of you. You might even have everything on hand to make them!
Merry Merry, sweet people.
Gingersnaps with Lemon Sugar
* I used large decorating sugar versus granules - colors are even more beautiful!
Lemon Sugar Coating:
3/4 cup granulated sugar
Zest of 1 large lemon
1 1/4 cups granulated sugar
3/4 cup plus 1 tablespoon canola oil
1 large egg yolk
1 large egg
1/4 cup plus 1 tablespoon molasses
2 2/3 cups all purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoons ground allspice (or a scant 1/2 teaspoon ground cloves)
1/2 teaspoon kosher salt
For the lemon sugar, place the sugar 3/4 and lemon zest in a shallow bowl. Stir together, being sure to break up any clumps of zest and set aside.
For the dough, preheat the oven to 325. Line several baking sheets with parchment paper and set aside. In a large bowl, whisk together the sugar and canola oil until combined. Add the egg and egg yolk and whisk to combine. Add the molasses and whisk again until fully incorporated.
In another large bowl, whisk together the flour, ginger, baking soda, cinnamon, allspice and salt. Add the dry ingredients to the wet ingredients. Use a heavy wooden spoon (and/or very clean hands) to fully combine everything well.
Use a small (1/2 inch) ice cream scoop (or a melon baller) to scoop small scoops of dough from the batter. Mix with your hands into rounded balls, roll them in the lemon sugar and set on the prepared cookie sheets, about 2 inches apart.
Bake for 12 minutes, or until just crackled on top and beautifully spread out. Let set on sheet for a few seconds before transferring to a cooling rack to cool completely. Will keep for 3-4 days in airtight container.