Archive | February, 2018

Arugula, Mushroom, Basil Salad

28 Feb

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I love basil.

I love anything I can make with basil.

I was watching the Chew on TV and Michael Symon made this with chicken.

I turned off the show and made it immediately with just a couple of changes.

4 big handfuls of arugula

40 basil leaves. Yes, I said forty leaves.

2 diced scallions, just the green part.

One baguette cut into one inch cubes

3/4 cup olive oil divided

Two cloves minced garlic

1/4 cup Parmesan cheese

10 ounces sliced baby bella mushrooms

10 ounce package white sliced mushrooms

1 Tablespoon thyme leaves

salt and pepper

4 tablespoons red wine vinegar

1 1/2 tablespoon honey

One tablespoon Dijon mustard

Toss the bread with the 1/4 cup oil, garlic, cheese and a sprinkle of salt and black pepper

Pan fry the bread till it is toasted and crunchy

Place in a salad bowl

Add the arugula, basil and scallion greens to the bowl

Put 2 tablespoons oil in a large skillet that you used to toast the bread.

Add one package of mushrooms in a single layer

Sprinkle with 1/2 of the thyme

Don’t touch them for 5 minutes or until the bottoms are crisp.

Turn over and brown the other side

Sprinkle with salt and pepper

Pour them over the salad

Do the same with the next box of mushrooms

Pour over the salad

Put the remaining oil in the skillet

Add one tablespoon of Dijon mustard, the red wine vinegar and honey.

Mix well and taste

I added a little more vinegar and honey but taste and adjust to your liking.

Pour the warm dressing over the salad

Add some extra cheese curls on top

This is so delicious.

The original recipe had grilled Dijon mustard chicken on top.

Thank you Michael Symon for a great lunch.

 

 

 

 

 

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Puttanesca Pizza

27 Feb

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My Mom would make this all the time when her garden was in full bloom.

She made it with whatever vegetables where plentiful, thats what I do now.

It always changed a little but still delicious.

Once you make the puttanesca you can use it as a main dish, side dish or even a pizza.

So in this blog you are getting a two for one recipe.

One is the puttanesca and then the pizza.

Two eggplant cut into cubes

Two teaspoons salt

3 tablespoons oil

4 cloves garlic

One large diced onion

1 zucchini cut into cubes

1 large red pepper cut into cubes

4 anchovy fillets, smashed

2 cans Rotelle diced tomatoes with chilis

3/4 cup pitted Kalamata olives

3 tablespoons capers with the brine

20 yes 20 basil leaves cut into pieces

Mix the eggplant with the salt and set in a strainer.

Heat the oil in a stir fry pan

Add the onion and garlic

Cook for two or three minutes

Add the eggplant. Do not rinse it.

Stir fry for five minutes till the eggplant starts to look cooked

Add the one teaspoon of sugar to the eggplant

Add the pepper and zucchini and stir fry another five minutes

Add the diced tomatoes, basil, capers, olives and anchovies.

Let everything simmer till the vegetables are cooked

Set aside.

One pound of pizza dough

Crisco to grease the bottom of the pans

16 slices of munester cheese

1/2 cup grated Italian cheese

6 cups of Puttanesca

Grease two nine inch pizza pans

Divide the dough into the two pizza pans and flatten out to make a nice crust

Put 4 slices of cheese on the crust

Add the three cups puttanesca

Top with the 1/4 cup  Italian cheese cheese and the four slices of munester cheese

Repeat for the next pie

Preheat the oven to 475 degrees

Put the oven rack on the lowest level in the oven

Put the pizza on the bottom rack and cook for ten minutes

Start checking every three minutes until the bottom crust is a nice medium brown

You’re going to love this.

 

 

 

 

 

Pan Fried Cod in Creamy Lemon Sauce

26 Feb

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I figured God invented Lent so we could enjoy meatless meals more.

This is FABULOUS and doesn’t take a lot of time.

3/4 cup all purpose flour plus 1 1/2 tablespoon for the sauce

1/2 teaspoon black pepper

1/2 teaspoon salt

Two pounds of boneless, skinless cod cut into 5 to 6 inch fillets

6 tablespoons unsalted butter

1 1/2 cups chicken broth

1 1/2 cups heavy cream

The juice of one big lemon at least 3 tablespoons

One big thin sliced lemon

The zest of a big lemon

1/4 teaspoon garlic powder

1/2 teaspoon sugar

4 Tablespoons capers

Mix the flour, salt and pepper together in a plastic bag.

Shake till they are all coated with the flour .

Heat a large skillet with the buttter

Shake off the excess flour and place in the pan on medium high heat till the fish is nice and brown.

Turn over and brown the other side.

Place on a plate and cook the remaining fish.

Use the same pan

Pour the chicken broth and lemon juice into the pan

Add the lemon slices

Bring everything to a boil till it is reduced to half.

Remove the lemon slices

Add the one cup of cream, lemon zest and heat on medium for 5 minutes

Add the garlic powder, sugar , the remaining cream and 1 1/2 tablespoon of the seasoned flour

Bring this to a boil

This should thicken in a couple of minutes. Just keep an eye on it because it can boil over. What a mess.

It is going to be a loose creamy sauce

Add the cooked fish, lemon slices and make sure it is all coated with the sauce

Add the capers with the brine

It may need more salt so this is the time to adjust your seasoning.

Serve with rice, noodles, potatoes or quinoa.

I served it with a big bowl of steamed sugar snap peas, pilaf and a huge salad.

I thought my son was mad at me because he didn’t talk for ten minutes,  he only moaned.

This is his new favorite.

 

 

 

 

Wicked Twisted Mustard

23 Feb

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Once upon a time there was a huge store called Spags.

It had everything from Milamo cookies to a lug wrench.

Well it closed.

It was a very sad day.

Finally after many years Whole Foods rebuilt the building and now there is a new modern shopping center.

It does not have the ambiance of Spags and they did name the restaurant after him.

So, I was wandering around the new clean store and found this nice gentleman and his son who was giving out tastings of their mustard. It’s a family recipe.

That did it..

I am sold .

There are three different flavors and I chose the “tangy.”

I ration it out like it was gold.

There is a little sweetness to it but the tang holds its own.

This is my new treat.

I love it, love it, love it.

Wicked Twisted Mustard is on my shopping list

This is a great hospitality gift with crackers, cheese and salami.

 

 

Lobster Salad Sandwich

22 Feb

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Whenever I have to go to the doctors I treat myself afterwards.

Sometimes its ice cream, sometimes its a pastry but today it was lobster salad.

The meat of one boiled lobster.

Now this is my trick.

When the lobsters are on sale I have the store boil them

I take them home and get all the meat out of the shell.

Put the meat of one lobster in each freezer bag and they can stay for at least a couple of months in the freezer.

I usually double bag .

Let it sit out for a couple of hours in the refrigerator to defrost

Chop to the size you like

Add a good squeeze of lemon

One tablespoon mayonaise

One diced scallion

Salt and black pepper

Mix everything together

Treat yourself to the hottest bread in the bakery.

Today they had a soft marble rye

Place one slice of Hoffmans’ cheddar cheese on one side

Add a handful of baby spinach

Season with salt and pepper

Add six sliced banana peppers

Add all the lobster salad

Cover with another slice of warm bread

Cut the sandwich in half

Put some grapes on your plate

Sit down and enjoy a great lunch and for being such a brave girl for going to the doctors.

 

 

Breaded Boneless Pork Chop

21 Feb

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I keep on saying, “I love hot meat on a cold salad.”

I found two lonley pork chops in my freezer. Time to cook them

One egg

Two pork chops

1/2 cup seasoned bread crumbs

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons canola oi

Large caesar salad

Sliced red peppers

Beat the egg in a small bowl

Add the garlic powder, salt and pepper

Heat the frying pan with the oil

Add the chops and brown one side

Take off the heat

Use up the rest of the breadcrumbs  and egg on the peppers

Place the peppers on top on the pork

Heat the oven to 350 degrees

Place in the oven for 15 to 20 minutes

Take out of the oven and place the pork on top of the salad

Add the red peppers too

Delicious meal for two or you can save the other chop for lunch tomorrow.

Vietnamese Vegetable and Noodle Salad

20 Feb

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This recipe I found on Pinterest.

It was from foodie crush.com

I added just a couple of things

6 ounces  rice vermucelli noodles, cooked and set aside

3 shredded carrots

One seeded cucumber

One sliced red pepper

1 1/2 cups clean and washed bean sprouts

One cup thin sliced cabbage

6 diced green onions

1/2 cup chopped cilantro

Mix everything together

Put everything in a paper towel and squeeze dry

Keep it in a towel till you are ready to dress it.

Dressing;

1/2 cup fish sauce

1/2 cup rice vinegar

3 tablespoons sugar

4 cloves minced garlic

1/4 teaspoon crushed red pepper

1/2 lime juiced

1/2 lime garnish

Put everything in a food prosessor and blend well.

Put the salad in a big bowl and mix with the dressing.

This salad gets really soggy so serve it right away once you have dressed it.

I just put the shredding blade on my food processor and shred all the vegetables except the bean sprouts and put them in a bowl.

Then change blades to make the dressing.

Sugar snap peas and jalapenos would be a good garnish.

I would put this salad on any sandwich.

Wrap the salad in rice paper for a meatless roll.

Toss it with any grilled meat or shrimp.