Thursday, February 14, 2008

Omelets and Pizza

I started off the day with a nice omelet. I learned how to make omelets from Martha Stewart. Back when I was living with Lynn I would occasionally catch Martha's TV show. I don't remember why. But she gave a very simple explanation on how to make:

A Good Omelet.

Ingredients
  • 4 oz sliced Baby Bellas
  • 1/2 small onion diced
  • 3 slices of deli ham, diced
  • 1/4 cup shredded cheese
  • 3 eggs
  • Salt and Pepper
  • butter
Instructions
  1. Saute the onion and Baby Bellas (I don't know why Baby Bellas are cheaper than regular mushrooms).
  2. Briefly beat the three eggs with the salt & pepper
  3. Melt the butter in your best omelet pan
  4. Pour in the beaten eggs. Use a spatula to move the edges of the cooked eggs in toward the center, while you tip the pan to spread the raw egg out around the edges.
  5. When most of the egg is cooked sprinkle on the toppings.
  6. Fold the omelet in half and slide it onto a plate.

Theory of the dish
It should be fine even without fillings, and omelet is just a fancy scrambled egg. And to be honest I used 2 slices of American Cheese, and onion powder instead of an onion.


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I was recently gifted with a bag of "Tuscan Gourmet" Pizza Mix. It consisted of a bag of spiced flour and smaller bag of sauce spices. I decided to make it tonight for dinner.

"Tuscan Gourmet" Pizza


Ingredients
  • 1 bag "Tuscan Gourmet" Pizza Dough Mix
  • 1 bag "Tuscan Gourmet" Pizza Sauce Mix
  • 2 (10.75oz) cans tomato Puree
  • 3 Tbsp Olive oil
  • 3/4 cup water
  • topping of your choice: sausage, onion, sliced Baby Bella mushrooms, red bell pepper, pepperoni, shredded mozzarella and grated parmesan.
Instructions
  1. The pizza dough was very easy to make, just add water and 1 Tbsp olive oil and mix. I oiled my round pizza pans and sprinkled the with corn flour. The dough didn't quite make two 13" pizza crusts the way it claimed. They were a little bit smaller. But I put them in the 425°F oven for 20 minutes as instructed.
  2. And the sauce was much the same, just add 2 cans of tomato puree (I didn't have tomato puree, so I used a can of tomato sauce and a can of crushed tomatoes) and simmer for 20 minutes.
  3. I had purchased some bulk mild italian sausage, so i fried up a couple of links and chopped them up. Then I sauted the onions, mushrooms, and bell pepper in the sausage fat.
  4. When the crusts were brown I ladled on the sauce (thinly, there was a lot left over) then the sausage, mushrooms, onions, and bell peppers. Then I put on the cheese layer, shredded mozzarella and grated parmesan. Then I topped it with a layer of pepperoni. and put them back in the oven for 15 minutes to melt the cheese.

Theory of the dish
This kit was a bit heavy on the spices for me. I prefer simpler flavors. But I had learned from past mistakes and was sparing with the sauce and cheese so the end result wasn't too soggy.
The only difference from this and my made from scratch version was the special spicing. And lack of leavening in the crust.

Wednesday, February 13, 2008

Peanut Sauce

This is a version of peanut sauce that I found in a pan-Asian cookbook for the dish "Swimming Rama" (chicken breasts in peanut sauce over steamed spinach). It's a sauce that's good warm or room temperature. It was a big hit at a music party I had when I made a batch of it, added chicken breast chunks, and put it out in a crock pot accompanied by a bowl of brown rice. My first voice teacher told me that singers tend to have oral fixations -- boy, do they love to eat! I've also used this sauce at room temperature for dipping homemade Vietnamese Spring Rolls. I love the sweet-salty peanut sauce from our local "Saigon Noodle" place, but this sauce has a great peanut flavor. I usually douple the recipe; the sauce freezes very well.

2 t. vegetable oil
1/2 c. finely chopped onion
3 cloves garlic, minced
1/2 c. chunky or creamy peanut butter
3 T. packed brown sugar (or more if you want it sweeter)
2 T. fish sauce (or less to taste)
1 t. paprika
1/4 t. ground red pepper (or less if you want it mildly hot)
1 c. canned unsweetened coconut milk
1 T. cornstarch
1 T. water
2 T. lime juice

1. Heat oil in saucepan; saute onion and garlic until tender
2. Reduce heat, add peanut butter, brown sugar, fish sauce, paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended.
(At this point, sauce may be cooled, covered and refrigerated up to 2 days in advance.)
3. Stir sauce constantly over medium heat until bubbling gently. Reduce heat. Combine cornstarch and water; stir into sauce. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in lime juice.

Sauce can be thinned easily with water to use for dipping. If I put it out in little bowls for dipping, I top it with a sprinkle of crushed roasted peanuts.

Sunday, February 10, 2008

Spanish Rice

A Puerto Rican friend of mine taught me this recipe for
Spanish Rice

Ingredients
  • 1 cup Brown Basmati rice (cooked in 2 cups of water)
  • olive oil
  • 2 med onions
  • 1 red bell pepper
  • 2 ribs celery
  • 4 cloves garlic
  • 1 (15oz) can diced tomatoes w/ green chilies
  • 1 (15oz) can beans ( I used Navy this time)
  • 1 lb diced cooked ham
  • 3 pkg Sazon Goya con cilantro y achiote
  • Salt and pepper
  • optional: corn, carrots, zucchini, black olives, shrimp, or chicken
Instructions
  1. Cook the rice with 2 cups water, salt and olive oil
  2. While the rice is cooking saute the onions, red pepper, celery, and garlic.
  3. Add the tomatoes, beans, and ham
  4. When the rice is cooked mix it in, add the Sazon Goya and heat through.
Theory of the dish

Basically Spanish Rice is rice with tomatoes, onions, and garlic, everything after that is just embellishment. My friend recommended adding whatever canned beans you had on hand and ham. She also used a whole container of onion flakes instead of fresh onion.

Thursday, February 7, 2008

Leek Soup and Peanut Butter Muffins

Zahdé's Vichyssoise (Leek and Potato Soup)

Ingredients
  • 1-2 tablespoons butter or oil
  • 2 onions
  • 1 bunch leeks (usually 3 leeks)
  • 3-4 potatoes
  • salt & pepper to taste
  • 1/2 tsp mace
  • Water or broth to cover.
Instructions
  1. Chop the onion.
  2. Clean the leeks- trim off roots and any dead or wilted leaves, slice in half length ways and rinse out sand. Then slice thinly across the grain.
  3. Saute the leeks and onions in the butter or oil in a 4 quart pot.
  4. Chop the potatoes into bite sized pieces. Add to the pot.
  5. Salt and pepper to taste.
  6. Add the mace (mace is a vital ingredient in this dish.)
  7. Add enough water of broth to cover.
  8. Simmer until the potatoes are cooked through.
  9. For a smoother soup process in a blender.
  10. Serve warm or cold.

Theory of the dish.
Basically this is just leeks, onions, and potatoes, flavored with mace. Traditionally it also has cream in it but I don't think it needs it. The potatoes act as a thickener and make it creamy.

Most recipes for leeks specify "white part only" I have never understood the point of throwing away so much of the leek. The dark green parts add flavor, color, and texture. But make sure to slice them thin to avoid strings in the soup.

This dish can be vegan if you want.
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Peanut Butter and Jelly Muffins

Ingredients
  • 1 1/2 cups flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup brown sugar
  • 6 Tbsp butter
  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 1/4 cup milk
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup your favorite Jam
Instructions
  1. Preheat the oven to 375°F
  2. In a large mixing bowl combine flour, baking powder, salt and brown sugar.
  3. In a microwave safe bowl combine the butter, peanut butter, and honey. heat in the microwave until the butter is melted. Mix thoroughly. Add the milk, eggs and vanilla. Mix thoroughly.
  4. Pour the liquid ingredients into the dry and stir until blended.
  5. Spoon into buttered muffin cups, or cupcake cups.
  6. Make an indentation in the center of each muffin and spoon in a 1/2 tsp of jam
  7. Bake at 375°F for 18-20 minutes. Cool before serving.
Should make about 1 doz muffins or 2 doz cupcakes.

Monday, February 4, 2008

Pasta e Fagioli

I recently tried this recipe from an old M*rtha St*wart magazine I grabbed from the library discard pile. I wasn’t sure what to expect, but winter food boredom was setting in and we needed something new. I have written out the recipe the way I did it and included the original instructions parenthetically where I made changes. Some modifications where practical – I used dried rosemary in a tea ball instead of a sprig of fresh rosemary because I can’t stand to pay $2 for a whole carton that I won’t use, and I went with navy beans because the fancy Italian ones are not available here. Other mods where made to taste – Mr. M was hesitant about the Swiss chard, so I limited it.

This is a surprisingly hearty soup, and the slight spiciness of the chili, rosemary and garlic adds extra warmth. May I suggest serving with a lovely rustic bread? Beware though: the amount of garlic in this soup may limit its usefulness in the “take to work leftover” category. At least if your job involves talking to people.

3 cups dried navy beans (risina beans)
½ cup olive oil
2 tablespoons unsalted butter
1 large onion, cut into ¼ in. dice
1 celery stalk, cut into ¼ in. dice
4 garlic cloves (two minced, two crushed)
1 teaspoon chili flakes (1 small dried chili, crumbled)
1 tablespoon dried rosemary, contained in tea seeping ball (1 spring fresh rosemary)
1 dry bay leaf (fresh bay leaf)
8 or 9 cups chicken stock, made at half strength (low sodium or homemade chicken stock)
¼ cup shredded peeled carrot
¼ cup fresh parsley (flat leaf)
1 cup Swiss Chard, stemmed and thinly sliced crosswise (1/2 bunch or 3 cups)
1 cup small pasta shells (2 cups)
Coarse salt and freshly ground pepper

1. Soak beans overnight.
2. Heat 2 tablespoons oil and butter in a large pot over medium-high heat until butter is melted. Add onion, celery, and crushed garlic; cook stirring, until softened, about 5 minutes. Stir in beans, chile, rosemary and bay leaf.
3. Gradually stir in 8 cups of stock. Bring to a boil. Reduce heat to medium-low; cover. Simmer soup until beans are tender 1.5-2.5 hours.
4. Process carrot, minced garlic, parsley and remaining ¼ cup olive oil in a food processor until vegetables are herbs are finely chopped.
5.Stir the Swiss chard and pasta into the soup. Cook until pasta is al dente, 8 to 10 minutes. If the soup seems too thick, thin with remaining cup of stock to desired consistency. Discard bay leaf and rosemary. Season soup with salt and pepper. Stir in carrot mixture, garnish as desired.

Next time: I will reduce the amount of beans to 2 cups – I want more of a soup than a stew. I will then use the full amount of noodles and a bit more chard. Yummy.