http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html
Ingredients:
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese
Directions:
1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.
Sunday, November 13, 2011
One Minute Ciabatta Bread
http://www.lifehack.org/articles/lifehack/kitchen-hack-one-minute-ciabatta-bread.html
Ingredients:
4 cups of all-purpose flour (do NOT pack the flour into the measuring cup)
2 cups of warm water
1 teaspoon of salt
1/4 teaspoon of granulated yeast (or equivalent)
You’ll also need a medium-size mixing bowl, a 10×15 cookie sheet or baking stone, a hand towel or plastic wrap, and whatever you’d like to keep your bread from sticking (if you’re using a pan, I use flour and corn meal).
Directions:
1. Mix Water & YeastPour the warm water into the medium-size mixing bowl and stir in the yeast with a spoon. No need to be particular, just dump and slosh.
2. Add Flour And SaltAdd flour and salt to your bowl of yeasty water. This, after measuring out the flour, presents another prime opportunity to get flour on your person. This will be regarded by many as a sign of your culinary determination. You’ll need such signs because anybody who actually watches you make the bread will think you’re one of the laziest bakers in existence.
3. Stir Into A Heavy BatterUse a spoon. You could use your hands if you wanted but you probably didn’t wash your hands before starting this anyhow. Start with a quick run about around the perimeter of the bowl with your spoon. A few quick strokes through the middle and you should have a heavy batter. If it looks too thick to be pancake batter and not thick enough to be playdough, you’re right on target.
4. Set It And Nearly Forget ItCover your project with a hand towel or plastic wrap and set in a safe place for a few hours. After the dough has rested for 8 to 12 hours, it will have nearly doubled in size. (If you add a bit of sugar at the start and you’re in a hurry, you can rush this process but I don’t recommend it for your first try.)
5. Preheat Oven & Prepare Your PanThere’s a lot of room for variation at this stage. The goal is to place the dough onto a surface that will keep it from falling through the oven rack and not stick on. I use an old cookie sheet sprinkled with flour and corn meal. You can use a buttered pan, pizza stone, or baking paper. It’s up to you. The flour/cornmeal method takes only a few seconds.Before you start prepping your pan/stone, set your oven to 400F. (For those of you using wood stoves, don’t stress the particulars. Pull a few cedar shingles off the back porch roof and get that fire burning hot!)
6. Pour Out The BatterThis is the fun part! Uncover the bowl of dough and slowly pour it out onto the pan you just prepared for it. You’ll want to use a spoon to guide the dough into place and get the last bits out of the bowl. The dough will be very wet and sticky. That’s okay! Get the dough out onto the pan and if you’re lucky, it’ll look something like this:
7. Add Spices (If Needed) & Place Bread Into 400F OvenIf you’re trying to stay within the one-minute prep, you probably won’t have time to sprinkle some of your favorite herbs onto your ciabatta before baking. If you’re not worried about time, some dried oregano, basil, and rosemary make a nice addition.
8. Remove Your Ciabatta From The OvenCheck on your ciabatta after about 25 minutes. Once it’s golden brown on top and looks good to eat, take it out of the oven and set it aside to cool for at least 10 minutes. You can cut into it immediately but if you do it’ll collapse and won’t look as pretty.Wait! You really thought I wanted you to take a hot pan out of a 400F oven without some sort of protection? Craziness! If you don’t have an oven mitt handy, take off your shirt, fold it so there will be at least 6 layers of cloth protecting your hand, remove the pan from the oven and place in a safe spot to cool.
9. Slice & Enjoy
Ingredients:
4 cups of all-purpose flour (do NOT pack the flour into the measuring cup)
2 cups of warm water
1 teaspoon of salt
1/4 teaspoon of granulated yeast (or equivalent)
You’ll also need a medium-size mixing bowl, a 10×15 cookie sheet or baking stone, a hand towel or plastic wrap, and whatever you’d like to keep your bread from sticking (if you’re using a pan, I use flour and corn meal).
Directions:
1. Mix Water & YeastPour the warm water into the medium-size mixing bowl and stir in the yeast with a spoon. No need to be particular, just dump and slosh.
2. Add Flour And SaltAdd flour and salt to your bowl of yeasty water. This, after measuring out the flour, presents another prime opportunity to get flour on your person. This will be regarded by many as a sign of your culinary determination. You’ll need such signs because anybody who actually watches you make the bread will think you’re one of the laziest bakers in existence.
3. Stir Into A Heavy BatterUse a spoon. You could use your hands if you wanted but you probably didn’t wash your hands before starting this anyhow. Start with a quick run about around the perimeter of the bowl with your spoon. A few quick strokes through the middle and you should have a heavy batter. If it looks too thick to be pancake batter and not thick enough to be playdough, you’re right on target.
4. Set It And Nearly Forget ItCover your project with a hand towel or plastic wrap and set in a safe place for a few hours. After the dough has rested for 8 to 12 hours, it will have nearly doubled in size. (If you add a bit of sugar at the start and you’re in a hurry, you can rush this process but I don’t recommend it for your first try.)
5. Preheat Oven & Prepare Your PanThere’s a lot of room for variation at this stage. The goal is to place the dough onto a surface that will keep it from falling through the oven rack and not stick on. I use an old cookie sheet sprinkled with flour and corn meal. You can use a buttered pan, pizza stone, or baking paper. It’s up to you. The flour/cornmeal method takes only a few seconds.Before you start prepping your pan/stone, set your oven to 400F. (For those of you using wood stoves, don’t stress the particulars. Pull a few cedar shingles off the back porch roof and get that fire burning hot!)
6. Pour Out The BatterThis is the fun part! Uncover the bowl of dough and slowly pour it out onto the pan you just prepared for it. You’ll want to use a spoon to guide the dough into place and get the last bits out of the bowl. The dough will be very wet and sticky. That’s okay! Get the dough out onto the pan and if you’re lucky, it’ll look something like this:
7. Add Spices (If Needed) & Place Bread Into 400F OvenIf you’re trying to stay within the one-minute prep, you probably won’t have time to sprinkle some of your favorite herbs onto your ciabatta before baking. If you’re not worried about time, some dried oregano, basil, and rosemary make a nice addition.
8. Remove Your Ciabatta From The OvenCheck on your ciabatta after about 25 minutes. Once it’s golden brown on top and looks good to eat, take it out of the oven and set it aside to cool for at least 10 minutes. You can cut into it immediately but if you do it’ll collapse and won’t look as pretty.Wait! You really thought I wanted you to take a hot pan out of a 400F oven without some sort of protection? Craziness! If you don’t have an oven mitt handy, take off your shirt, fold it so there will be at least 6 layers of cloth protecting your hand, remove the pan from the oven and place in a safe spot to cool.
9. Slice & Enjoy
Friday, October 14, 2011
Jambalaya
1/4 cup oil
1 lb. sausage, sliced
1 chicken, cut up, or 2 lb. peeled shrimp
2 cups chopped onion
1 cup chopped celery
1 cup chopped green pepper (I use red, yellow or orange)
1 Tbsp. chopped garlic
5 cups stock (you can use beef or chicken bouillion cubes) I buy it in the carton, it comes 4 cups to one carton so you need 2 cartons.
1 Tbsp. paprika
1 tsp. salt
1/3 cup. Joe's Stuff (this is a hot , spicy Cajun seasoning) or something not spicy. **We used a very scant 1/3 cup Tony Chachere Creole seasoning**
1 cup chopped green onions
2 cups long grain rice.
In a very large pot, add the oil and saute the sausage. If you are using the chicken, add it also at this time. Remove the meat; saute the onions, celery, green pepper, and garlic to the tenderness that you desire. Return the meat to the pot; add liquid, salt, Joe's Stuff, paprika, and other desired seasonings. Bring to a boil. Add rice and return to boil. Cover and reduce heat to simmer. Cook for a total of 30 minutes. After the first 10 minutes of cooking, remove cover and quickly add green onions. Turn rice from top to bottom. Return cover. The last 10 minutes, if using shrimp, add them at this time.
If you need to add liquid, always use stock or a flavored water from the bouillion cubes.
1 lb. sausage, sliced
1 chicken, cut up, or 2 lb. peeled shrimp
2 cups chopped onion
1 cup chopped celery
1 cup chopped green pepper (I use red, yellow or orange)
1 Tbsp. chopped garlic
5 cups stock (you can use beef or chicken bouillion cubes) I buy it in the carton, it comes 4 cups to one carton so you need 2 cartons.
1 Tbsp. paprika
1 tsp. salt
1/3 cup. Joe's Stuff (this is a hot , spicy Cajun seasoning) or something not spicy. **We used a very scant 1/3 cup Tony Chachere Creole seasoning**
1 cup chopped green onions
2 cups long grain rice.
In a very large pot, add the oil and saute the sausage. If you are using the chicken, add it also at this time. Remove the meat; saute the onions, celery, green pepper, and garlic to the tenderness that you desire. Return the meat to the pot; add liquid, salt, Joe's Stuff, paprika, and other desired seasonings. Bring to a boil. Add rice and return to boil. Cover and reduce heat to simmer. Cook for a total of 30 minutes. After the first 10 minutes of cooking, remove cover and quickly add green onions. Turn rice from top to bottom. Return cover. The last 10 minutes, if using shrimp, add them at this time.
If you need to add liquid, always use stock or a flavored water from the bouillion cubes.
Sunday, September 18, 2011
Corn on the Cob
From Steve's Mom :)
Prep
Prep
1. Look for corn with small kernels that are white or yellow in color. Peel back the husk at the store to check out the kernels.
2. Remove husks from corn.
3. Brush or run corn under cold water to remove the stringy stuff.
Microwave
A. For 2-3 ears of corn, wrap corn individually in plastic wrap (while the corn is still wet).
and microwave on high for 90 seconds per ear or until corn is tender.
B. For 4 or more ears of corn, put the corn in a large casserole dish without wrapping the corn and add 1/2 inch of water to corn in dish. Cover with lid and microwave on high at 5 minute intervals (rotating ears at each interval) until corn is tender.
To cook on outdoor grill, leave corn in husk.
NY Strip Steak
http://www.easysteakmarinades.net/Steak-Marinade-Recipe/best-steak-marinade/new-york-strip-steak-marinade.php
Marinade Recipe
Ingredients -
¼ cup Worcestershire sauce
½ cup olive oil
½ teaspoon Italian seasoning
½ teaspoon dried basil
4 New York strip steaks, 8 oz each
1 tablespoon red wine vinegar
2 garlic cloves, smashed
2 tablespoons steak seasoning
Preparation:
Combine everything in a shallow glass dish.
Pierce the steaks all over with a fork and put them in the marinade.
Cover and refrigerate for 2 to 4 hours.
Grill over a high heat until done.
(Serves 4)
link to site for how to broil steak in the oven http://www.lindauerfarms.com/how_to_cook_steak/broiling_steak
Crab Cakes
http://allrecipes.com/Recipe/my-crab-cakes/detail.aspx
Ingredients
- 2 tablespoons olive oil
- 6 green onions, chopped
- 3/8 cup olive oil
- 1 (16 ounce) can canned crabmeat, drained
- 1 egg
- 1 tablespoon mayonnaise
- 1 teaspoon dry mustard
- 8 ounces buttery round crackers, crushed
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon Old Bay Seasoning TM
- salt to taste
- ground black pepper to taste
- 1 cup panko (Japanese bread crumbs) or regular dry bread crumbs
Directions
- Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
- Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
- Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
Thai Baked Salmon
http://thaifood.about.com/od/thaiseafoodrecipes/r/bakedsalmon.htm
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: SERVES 2-3
Ingredients:
* 2-3 salmon steaks or fillets, fresh or frozen, OR other type of fish, such as cod, sole, snapper, halibut, etc...
* BLACK BEAN SAUCE:
* 1/3 cup chicken stock
* 2 Tbsp. prepared black bean sauce, OR black bean garlic sauce (available by the jar at Asian/Chinese food stores)
* 2 Tbsp. sherry OR cooking sherry
* 3 cloves garlic, minced
* 1 thumb-size piece galangal OR fresh ginger, grated
* 1 Tbsp. lime juice
* 1 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
* 1 Tbsp. brown sugar OR 1 tsp. white sugar
* 1-2 fresh red chilies, minced, OR 1/3 to 1/2 Tbsp. dried crushed chili (from the spice aisle)
* TOPPING:
* handful of fresh coriander
* 2 spring onions, thinly sliced
* drizzle of sesame oil
Preparation:
1. Preheat oven to 350 degrees.
2. If using frozen fish, quickly thaw by floating the fish packet in a bowl or sink of tepid water. If using fresh fish, briefly rinse it and pat dry. Place fish in a covered, flat-bottomed baking dish. Set aside.
3. Combine all 'Black Bean Sauce' ingredients together, stirring well to dissolve the sugar. Pour sauce over fish. Turn the fish once or twice so that it is saturated with sauce. You can either cover fish and leave to marinate OR bake right away.
4. Cover and bake (at 350 degrees) for 15-20 minutes (12-14 for thinner fillets, 15-20 for steaks), or until the inner flesh has turned firm and opaque (no longer translucent). Avoid over-cooking or the salmon will lose its natural succulence.
5. When fish is cooked, taste-test it with the sauce. (Taste Tip: The sauce should taste on the salty and spicy side, then when it's eaten with the fish and rice it'll be perfect.) Note that the saltiness of the sauce will depend on the type of stock you used. If not salty or flavorful enough, add another 1/2 to 1 Tbsp. fish sauce. If too salty, add a squeeze of lime or lemon juice. Add more chili if you'd like it spicier, or more sugar as desired.
6. Portion the fish out onto individual plates. Top with some of the black bean sauce from the baking dish plus a sprinkling of spring onion and fresh coriander. Drizzle with a little sesame oil and serve with rice and more of the black bean sauce on the side. ENJOY!
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