The face of healthy eating in 2010.
I can almost hear the groans – and no, not from the bad puns you are about to be subjected to. Rather, from the post holiday weigh-in after a month of festive eating. So, to start the new year off right and turn over a new leaf…at least momentarily…lettuce eat healthy starting in 2010!
Posted below are two of my favorite salad dressings which hopefully will bowl you over, if not make your friends green with envy. Speaking of greens, use whatever you fancy and top with favorites such as mushrooms (doesn’t everyone like a fun guy?!?) tomatoes, onions or whatever you have on hand (or in the fridge.)
Have a favorite salad or dressing recipe? Send it in and we’re happy to post it. As for the puns, those listed above are really just the tip of the iceberg but we’ll spare you for now because we do want you to romaine with us!
Chopped Salad
Salad
- 8 cups greens (romaine is good)
- 2 ½ cup diced, cooked chicken
- 1 ¼ cups chopped, seeded tomatoes
- 8 oz. dry salami, chopped
- 1 cup grated mozzarella
- ¾ cup grated provolone
- 2/3 cup drained garbanzo beans
- ½ cup chopped basil
- 3 chopped green onions
Dressing
- 6 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons minced garlic
- 1 tablespoon dijon mustard
- 2 teaspoons oregano (dried)
- ½ teaspoon sugar
- 1 cup olive oil
Dressing: Whisk first 7 ingredients and then add oil slowly until incorporated.
Cook’s notes:
- The dressing works well for most salads including the chopped salad recipe listed above.
- The chopped salad is a party pleasing dish.
- Recipe courtesy of Cucina Cucina, Issaquah WA.
Balsamic Vinaigrette
- 5 tablespoons balsamic vinegar
- 1 ½ – 2 tablespoons dijon
- 2 tablespoons lemon juice
- ½ – ¾ teaspoon honey (to taste)
- Splash of tarragon or champagne vinegar
- ½ cup olive oil
- Salt and pepper to taste
- Garlic, crushed clove
Whisk together the balsamic vinegar, dijon, lemon juice, honey and tarragon or champagne vinegars. Slowly drizzle in the olive oil and whisk together with the vinegar mixture. Continue whisking until all the oil is incorporated and the mixture is thick (it will slowly emulsify).
Add salt and pepper to taste, drop in a clove of garlic. Refrigerate at least 2 hours. Note: dressing has a tendency to solidify when refrigerated. Warm to room temperature for best results.
For a few last laughs…
Here are a few simple holiday recipes you can make – and enjoy – with your kids. Enjoy!
English toffee
- 1 cup sugar
- 1 cup butter
- 3 tablespoons water
- 1 teaspoon vanilla
- Four – 7/8 oz. chocolate bars
- ¾ cup pecans finely chopped
Combine sugar, butter and water in a heavy saucepan. Cook to 300 degrees (hard crack stage), stir constantly to prevent burning. Add vanilla and pour in a buttered 9”x 9” pan. Lay the chocolate bars on top and spread them evenly as they melt. While still warm, sprinkle chopped pecans over the top. Cool thoroughly and break into pieces.
Peanut butter bars
- 2 cubes butter or margarine
- 1 lb. box of powdered sugar
- 1 cup crunchy peanut butter
- 1 ¼ cup crushed graham cracker crumbs
- 1 – 12 oz. package chocolate chips
Melt butter. Remove from heat and add peanut butter, cracker crumbs and sugar. Spread thick dough in 9 x 13” pan. Melt chocolate chips and spread on top. Let cool and cut into bars.
Colorful cathedral cookies.
In case you didn’t get enough sugar from all the cookies at the office, here are a few recipes to make sure your holidays are extra sweet.
This weeks’ posts include recipes from my 7th grade “mini-class” or elective cooking course. The recipes, which require few ingredients and no oven time, are perfectly tailored to those less experienced in the kitchen.
These goodies are, of course, not just for kids. The cathedral cookies (also called “church windows”) studded with multi colored marshmallows and wrapped in rich fudge, are my personal favorite.
Cathedral Cookies
- 1 package chocolate chips
- 2 sticks butter
- 2 eggs
- 3 cups powdered sugar (confectioner’s sugar)
- 1 pkg. multicolor marshmallows (funmallows)
- ¾ cup pecans, chopped
Melt chocolate chips and butter in double boiler. Don’t stir. Cool. Beat 2 eggs and add to the first mixture. Add the powdered sugar. Stir in the package of marshmallows and nuts. Roll like a pecan roll. Place in the refrigerator to cool. When set, unroll and cut into 1/2” thick slices.
Notes:
Peanut Brittle
- 1 ½ cup white sugar
- 1 cup Karo (corn syrup)
- 2 ½ tablespoons butter
- 1 tablespoon baking soda
- 1 lb. raw peanuts
Mix sugar, corn syrup and butter. Boil to amber color. Add soda, stir lightly. Quickly add nuts, mix and then pour out on cookie sheet*. When cool, break into pieces.
*Cooks note: once the soda and nuts are added you’ll need to work fast before the mixture sets.
Hashbrowns, eggs and cheese. A delicious combo!
It all started when my mother kept telling me how much people liked the funeral cake she served at a recent dinner. The first time I let it pass. Then later I just had to ask about the morbid name and why this dish was called such a thing. She said she didn’t know and that the recipe came from a family friend.
While researching funeral cakes online, I came across several recipes for funeral potatoes. Funeral potatoes are a staple in some religions and served at (you guessed it) funerals. The reason is because there are few ingredients – all readily available – which go together quickly and result in the perfect comfort dish.
When I thought about writing a post on the topic of “my favorite hashbrown breakfast casserole” I realized it’s my own version of funeral potatoes. And I laughed as I remembered that the first time I tried this dish I was at a funeral (but wasn’t really laughing then.)
My tradition now is a much merrier and happier one. I make this dish the night before Christmas and bake it the following morning as a warm-up for the gift unwrapping. It is a simple dish, but once your house begins to fill with the scent of cheese and potatoes you will feel a little more festive and a whole lot hungrier.
So whatever your reason for celebrating this season – from the team at Yummly.com – Happy holidays and best wishes to you and your family!
Hashbrown Breakfast Casserole
- Preheat oven to 350 degrees.
- Add 3 ½ cups frozen shredded hash browns to an 8” x 8” pan. Drizzle ¼ cup melted butter over top.
- Bake at 350 for 35 minutes. Cool.
Mix together and pour over the baked hashbrowns:
Then top the entire mixture with:
- 1 cup grated cheddar
- ½ cup grated jalapeno cheese or Monterey jack
- Your choice of toppings*
Topping recommendations: diced ham, cooked sausage or bacon, diced tomatoes, red pepper, green onion and mushrooms.
Bake at 350 for 40 minutes.
The focus at last week’s market was brassica, or cruciferous vegetables. These are vegetables in the mustard family like brussels sprouts, cauliflower, broccoli or kohlrabi (basically all the things I didn’t love as a kid!) In addition, there were colorful persimmons, satsumas, and pomegranates on display. On this day, however, I had my eye on the brussels sprouts.
While I love the idea of bacon and brussels sprouts, for a change in taste and texture try roasting with just olive oil, garlic and salt. Roasting brings out the “meatiness” and depth of flavor (sometimes referred to as umami) in the sprouts. Also consider a salad of chopped roasted sprouts, cooked pancetta and hard boiled egg drizzled with a red wine vinegar dressing.
Garlicky Roasted Brussels Sprouts
- 1 lb. Brussels sprouts, sliced into ¼ inch disks
- 1 clove garlic, finely minced
- Olive oil – enough to coat, about 1 T.
- Salt & pepper to taste
Preheat oven to 350 degrees. Slice the brussels sprouts into thin disks (see picture). Mince the garlic. Toss together with enough olive oil to coat (1-2 T) and add salt/pepper to taste. Roast sprouts and garlic for 15 minutes, and then toss. Roast for another 15 minutes and turn off the oven. Let rest in oven another 10 minutes or until tender. Enjoy!
Roasted brussels sprouts.
Breathe new life into chicken or turkey leftovers with Tetrazzini.
Wondering what to do with turkey or chicken leftovers? Tetrazzini makes good use of what you’ve got on hand and turns it into a savory dish of comfort for 8.
Turkey Tetrazzini
- 1 lb. spaghetti
- 5 tablespoons unsalted butter or margarine
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons dry Sherry or Madeira
- ¾ cup freshly grated parmesan
- ¼ teaspoon black pepper
- ¾ pound mushrooms
- 3 scallions
- ½ cup diced canned or bottled pimientos (I substitute olives instead)
- 4 cups ¾-inch cubes cooked turkey or chicken breast (about 2 pounds)
- Fill an 8-quart kettle three fourths full with salted water and bring to a boil for spaghetti. Preheat oven to 375 degrees. Lightly coat a 13 by 9 by 2 inch baking dish with non-stick cooking spray.
- In a 2 quart heavy saucepan heat 3 tablespoons butter or margarine over moderate heat until foam subsides. Add flour, stirring until smooth. Stir in broth and simmer, stirring constantly, until thickened and smooth, about 3 minutes. Stir in cream, sherry or Madeira, ¼ cup parmesan and pepper. Simmer sauce, stirring, 2 minutes more and remove pan from heat.
- Cook spaghetti in boiling water until ad dente and drain in a colander.
- Thinly slice mushrooms and scallions. In a large heavy skillet heat remaining 2 tablespoons butter or margarine over moderate heat until foam subsides. Add mushrooms and scallions and cook, stirring until softened, about 3 minutes.
- In a large bowl toss spaghetti with sauce, mushroom mixture, pimientos (or olives) and turkey or chicken. Transfer Tetrazzini to baking dish and scatter remaining ½ cup parmesan evenly over all.
- Bake Tetrazzini, uncovered, in middle of oven 20 minutes or until bubbling and top is touched with brown. Makes 8 servings.
Recipe courtesy of the late great Gourmet magazine.
Panettone is festive whether served simple or dressed for dessert.
As we head full swing into December I can’t help but think about desserts and all things sweet. And speaking of sweets, right about now you will see stacks of panettone in your favorite grocery store (or online
!) These are the big, festive boxes loaded with fruit studded bread – perfect for desserts (bread pudding) a holiday version of french toast or mini panettone and pear sandwiches.
Cheers to the season of friends, fun and food. Enjoy!
Panettone Bread Pudding with Amaretto Sauce
Sauce:
- ½ cup whipping cream
- ½ cup whole milk
- 3 tablespoons sugar
- ¼ cup amaretto liqueur
- 2 teaspoons cornstarch
Bread pudding:
- 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
- 8 large eggs
- 1 ½ cups whipping cream
- 2 ½ cups whole milk
- 1 ¼ cups sugar
To make the sauce: bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Warm before serving.)
To make the bread pudding: lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk and sugar to blend. Pour the custard over the bread cubes and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
Preheat the oven to 350 degrees F.
Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce and serve.
Recipe courtesy of the Food Network, Giada De Laurentiis
Warm up with hearty lentil soup.
To me, lentils are the ideal ‘convenience’ food: healthy, economical and tasty. Note: usually the first two items cancel out the last.
Not only are lentils packed with B vitamins (especially B3) they are also high in iron, zinc and calcium. According to the USDA website “one-half cup of cooked peas or lentils provides more than 10 grams of dietary fiber.” Add some rice or beans and you’ve got a great source of protein or replacement for red meat (whoa – I know that might be pushing the envelope here.)
Since lentils are so good for you it only seems fair to add bacon to the recipe below as a counterbalance. The soup recipe below is simple and makes an ample amount for friends, family or your future lunch (it freezes without a hitch!)
Lentil Soup
- 1 lb. bacon - sliced
- 2 cloves garlic – minced
- 1 cup celery – chopped, with leaves
- 1 cup carrots – chopped
- 2 large tomatoes, peeled and diced
- 1 lb. lentils
- 3 quarts water
- 1 1/2 teaspoon salt
Optional ingredients: bay leaf, basil, hot sauce or Tabasco and a squeeze of lemon juice.
Step 1
Cook bacon, onions and garlic. Drain the fat thoroughly. Return the mixture to your stock pot.
Step 2
Add remaining ingredients.
Step 3
Cook ingredients until lentils are soft but firm*. If you want a creamy texture, puree half the soup in a blender and return to the pot.
*This step won’t take more than 45-60 minutes.
Tips for taking wine to your favorite restaurant.
I admit I know more about food than wine. Recently this fact came to light as I was making dinner with a few friends, one of whom is a prolific writer and avid foodie. Oh, and did I mention she knows wine?
We were talking about a local restaurant which serves a mean prime rib dip sandwich and if you bring your own wine, they’ll serve that to you without charging a corkage fee. “No corkage doesn’t mean you bring in any old bottle, you should only bring something unique or that the restaurant doesn’t carry” I was told by Alison Bing, author of Lonely Planet’s new Napa & Sonoma Encounter. Silently I wondered if, or how many times, we’d violated that one.
The other tip mentioned: if you bring a bottle of wine to a restaurant a nice gesture is to offer a taste to the server so they can try it too. We took her advice on our next restaurant visit and she was right, the server was impressed and pleasantly attentive the rest of our dining event.
A few other basic tips found online:
- Try to be specific about your dinner selection so that the server can help with pairing.
- Wine should only be sent back if spoiled, not simply because you didn’t like your selection. One site recommends you tell the server it wasn’t what you expected but pay for it anyway and order something else.
- Call ahead to verify that corkage is allowed.
- Request that the wine list be faxed ahead of time to review. This way your seemingly innate knowledge will impress your dinner party!
From Alison:
- Don’t order the least expensive wine on the list because it probably has the highest markup. Mid-range in price is your best bet.
- Order by the bottle instead of the glass, it’s always a better deal.
If you have a dining tip to share please feel free to leave a comment. We really appreciate it!
