Thai eggplant

I recently read a cookbook by Su-Mei Yu, called Asian Grilling. I loved this book. Unlike her book The Elements of Life, Asian Grilling is accessible and a lot of the recipes are relatively simple. The first thing I tried is a sauce called Chiles, Garlic, Fish Sauce, and Lime Juice. I didn't use her recipe exactly, although my version is very similar. I mixed up the sauce and then brushed in slices of chinese eggplant. I grilled the eggplant and served it with the sauce for dipping. It was delicious.

1/2 of a jalapeno, seeded and chopped into small pieces
2 garlic cloves, thinly sliced
1/3 c. fish sauce
2 T. fresh lime juice, or more

This was the warm up for a big asian skewer feast we had Monday night. I used recipes from the book. I forgot to take pictures, but I'll share some of my favorite stuff in my next post.

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Linda's Tried and True Granola

I have to make so much of this granola that I bought another half sheet and a gigantic bowl at a restaurant supply so that I can mix and bake a double recipe. Here's the single recipe.





INGREDIENTS:

- 4 cups old fashioned (not quick) oats
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups chopped nuts, at least one cup is good, more is also tasty.
- 1/3 cup canola oil
- 1/4 cup brown sugar
- 1/4 cup honey OR maple syrup


METHOD:



Heat the oven to 325.

Pecans and almonds are the favorites at my house, and I chop them separately in the food processor because the pecans pulverize before the almonds are even in halves. You can use fewer nuts, if you'd like.

Mix the oats and nuts in a large mixing bowl.

Put all the other ingredients in a small saucepan and heat until it bubbles a bit. Pour the contents of the saucepan over the nuts and oats and mix well. Spread the mixture on a baking sheet and bake for 20 minutes. Remove the granola from the oven and stir it up. I pour it back into the mixing bowl, but maybe you're more coordinated than I am, and you can stir on a baking sheet without flipping the granola all over the floor. Return the granola to the oven for another 15 minutes.

After a total of 35 minutes of baking, the granola typically doesn't look done, but whenever I've left it in longer, it has been burned. I find that it crisps up after being removed from the oven.

You can add any kind of dried fruit after the granola is cooked.


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Greek Style Halibut

With the ouzo, this time! This is still a great dish. It was a little tough to evaluate the impact of the ouzo, because at Trader Joe's I mistakenly picked up the can of tomatoes with diced green chilis instead of the plain ones. I'd love to come up with an excuse, like I had three children with me, but I was by myself and have no idea what happened. The recipe was still good, but I don't think the ouzo had much of a chance. The only real problem is that I'd bought way too much halibut, because my relatives who had said they'd come over bailed...all the more reason why, if you're my friend and you're hungry, you should probably drop by at 6pm.

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Greek Style Halibut

INGREDIENTS:

- 2 T. olive oil
- 4 halibut fillets, or other firm white fish
- 1/2 t kosher salt
- 1/2 t pepper
- 1 fennel bulbs, trimmed and cut into wedges
- 1 T. ouzo or other anise-flavored liquer
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 2 T. fresh oregano, roughly chopped


METHOD:

Heat a skillet very hot.

Rub the fish with salt and pepper.

Add 1 T. olive oil. Add the fish and brown for about 4 minutes without moving. Transfer fish to a plate.

Add 1 T. olive oil to the now-empty skillet along with fennel and 1 T. ouzo. Cook, stirring frequently, until light golden and almost tender, about 8 minutes. Add garlic and cook, stirring until fragrant, 1 minute.

Add tomatoes, 1/2 c. water, chickpeas, remaining salt and pepper, and the oregano and bring to a boil. Reduce heat to maintain a steady simmer. Lay fish fillets, browned side up, in sauce and simmer until fish is cooked through, 5 -10 minutes.

SOURCE: Sunset Magazine


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Vegetable Chili with Heirloom Beans

My hay fever has been going crazy for the past week, so it was a perfect day for chili. As it happens, I'm supposed to bring a huge pot of chili to school tonight. I decided to make vegetable chili and use heirloom beans instead of chicken. Look how beautiful these beans are!

And here's the chili.

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Vegetarian Chili

INGREDIENTS:

- 5 yellow onions, chopped
- 1/4 c. olive oil
- 8 cloves garlic , minced
- 4 red bell peppers, chopped
- 4 yellow bell pepper, chopped
- 2 t. chili powder
- 2 t. cumin
- 1/2 t. red pepper flakes
- 1/2 t. cayenne
- 4 t. kosher salt
- 4 28 oz can whole peeled plum tomatoes in puree, undrained
- 1/2 c. fresh basil, chopped
- tortilla chips
- cheddar cheese
- sour cream
- avocado
- 6 c cooked beans


METHOD:

Cook the onions in the olive oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade. Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Add the beans, and serve with additional basil on top. Grated cheddar cheese and avocado slices are a nice, too!


SERVINGS: 12-15

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Dal -- The Dip of the Week

I'm trying to make a dip each week for vegetables and pita -- adding a little protein to the afternoon snack. This one is Mark Bittman's Simplest Dal.

1 c. dried red lentils
2 T. fresh ginger, minced
1 T. garlic, minced
4 cardamom pods
1 T. mustard seeds
2 whole cloves
1 t. black pepper
salt
2 T. cold butter or olive oil

Combine lentils, ginger, garlic, cardamom, mustard seeds, cloves, and pepper in a saucepan and add water to cover by about 1". Cook at a steady simmer until the lentils are quite soft, 20-30 minutes, salting as the lentils soften.

Remove the cloves and, if you like, the cardamom pods. Stir in the butter or oil if you're using it. Taste and adjust the seasoning.

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Curried Rice Salad

I threw this together tonight and I took a picture, but it didn't look like much. It tasted pretty good, so here's the recipe. It definitely falls into the "eat more protein" category.

cooked brown rice
chopped cucumber
raisins
cooked green lentils

6 T. neutral oil, like canola or safflower
1/4 c. rice vinegar
pinch of salt
1 t. curry powder

Mix the oil, vinegar, salt, and curry powder together. Then add the dressing to the rice and add the cucumber, raisins, and lentils. Honestly, I think this could use some red, so next time I'll add red bell peppers, too.

Chicken Kebabs

I just got a fancy new grill, and so I'm enjoying this recipe more than I used to! It is super simple but very tasty.

boneless skinless chicken breasts, cut into cubes
1/2 c. olive oil
1/4 c. fresh chopped herbs
1 t. kosher salt
1/2 t. fresh ground black pepper

Combine all the ingredients except the chicken, and then add the chicken to marinate for a little while. 15 minutes is fine, but so is overnight in the fridge. Put them on skewers and grill them up!



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Chicken Pieprade in the Slow Cooker

Chicken Piperade in the Slow Cooker

I got a fancy new slow cooker for Christmas, and I've been using it to cook dinner on family dinner nights when the kids have activities all afternoon. Tonight it is Chicken Piperade in the Slow Cooker. I took this photo last night after preparing everything. This morning I heated it all up and put it in the slow cooker. I'll serve it with salad and egg noodles tonight.





Chicken Piperade for the Slow Cooker

INGREDIENTS:

- 3/4 c. flour
- 1 t. salt
- 1 chicken , cut into serving pieces
- 4 strips bacon
- 1 yellow onion , sliced
- 3 red bell peppers, sliced
- 6 cloves garlic , minced
- 1 14 oz can crushed or diced tomatoes
- 2 T. tomato paste
- 1 c. dry white wine
- freshly ground black pepper
- 1 sprig thyme
- 2 bay leaves


METHOD:

Combine the flour and salt in a dish and coat the chicken with it.

Heat a large saute pan over medium high heat. Add the bacon and cook, turning, for 5-8 minutes until crisp. Using tongs, transfer to paper towels to drain.

Wipe most of the bacon fat out of the pan, leaving a coating on the bottom. Add the chicken to the pan over medium-high heat and cook, turning once, for 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.

Set the saute pan over medium-high heat and add the onion. Saute, stirring frequently, for 10-15 minutes, until browned. Add the bell pepper and garlic and cook for 3-4 minutes, until softeneed. Add the tomatoes, tomato paste, wine, and pepper to taste and cook, stirring frequently, for 10-15 minutes, until the mixture begins to thicken.

Crumble the bacon over the chicken in the slow cooker and pour in the sauce. Add the thyme and bay leave. Cover and cook on low for 3-8 hours, until chicken is tender. At 3-4 hours, chicken will still be firm and hold its shape. At 6-8 hours, the meat will be falling off the bone. Remove and discard the thyme and bay leaves.

SOURCE: Lynn Alley

Romaine Salad with Cranberries, Spiced Pecans, Chicken, and Cheddar

Romaine Salad with Cranberries, Spiced Pecans, Chicken, and Cheddar

The color is awful on these -- I use my iPhone because I'm just too lazy to sync my camera and computer. The salad is really quite good, and it is a nice demonstration of how I usually serve things. The adults can mix everything up, and the kids can keep everything in separate little piles on their Star Wars plates. Someday they'll toss a salad together, right?



Romaine Salad with Chicken, Cheddar, Apple, and Spiced Pecans

INGREDIENTS:

- 1/8 cup cranberry juice or water
- 1/8 cup dried cranberries
- 1/8 cup red wine vinegar
- 1/2 small shallot, peeled and quartered
- 1 teaspoons fresh thyme leaves
- 1 teaspoons Dijon mustard
- 1/2 small garlic clove, peeled
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/8 cup extra-virgin olive oil
- Salad
- 1/2 large head romaine lettuce, torn into bits (about 10 cups)
- 4 ounces sharp cheddar cheese, cut into 1/2-inch cubes
- 1/2 Granny Smith apple, cored and sliced thin
- 1/2 cup spiced pecans (see Related Recipe)
- 1/8 cup dried cranberries
- 1 cups shredded or sliced cooked chicken


METHOD:

1. For the vinaigrette: Combine the cranberry juice and dried cranberries in a microwave-safe bowl, cover with plastic wrap, and microwave on high until hot, about 1 minute. Puree the hot cranberry mixture, vinegar, shallot, thyme, mustard, garlic, salt, and pepper in a blender until the shallot and garlic are finely chopped, about 15 seconds. With the blender running, add the oil and continue to process until smooth and emulsified, about 15 seconds. (The dressing can be refrigerated in an airtight container for up to 24 hours. Bring to room temperature and whisk to recombine before using.)


2. For the salad: Toss the lettuce, cheddar, apple, pecans, onion, and dried cranberries with 3⁄4 cup of the vinaigrette. Divide the salad among individual plates. Place the shredded chicken in the bowl used to dress the lettuce, and toss with 1/4 cup of the dressing. Divide the dressed chicken evenly among the plates, arranging it on the lettuce. Serve, passing the remaining dressing separately.

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Quick Spiced Pecans

INGREDIENTS:

- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 2 cups pecan halves
- 1 tablespoon sugar


METHOD:
Melt the butter in a 12-inch nonstick skillet over medium-low heat. Stir in the salt, pepper, cinnamon, cloves, and allspice, followed by the pecans. Toast the nuts, stirring often, until the color of the nuts deepens slightly, 6 to 8 minutes. Transfer the nuts to a bowl and toss with the sugar. Spread the coated nuts on a plate to cool.




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Red pepper spread

In my efforts to add more protein to my diet, here is this afternoon's snack.


Roasted Red Pepper Spread

INGREDIENTS:

- 1/4 c. almonds (optional)
- 2 slices good-quality sandwich bread (white or wheat), torn into quarters (this is also optional. The spread will taste good without it, but adding the bread does make it thicker)
- 1/2 c. roasted red peppers, drained, rinsed and thoroughly patted dry with paper towels
- 1 15 oz can cannellini beans, rinsed and drained
- 3 T. lemons, juiced
- 2 T. olive oil
- 1 T. mild molasses
- 3/4 t. salt
- 1 t. cumin
- 1/8 t. cayenne


Put all ingredients into a food processor and blend, about 10 1-second pulses.

This recipe is based on one from Cook's Illustrated. The original recipe doesn't have any beans in it, and so it tastes a lot like eating a roasted red bell pepper, straight. Not my thing.