So I just had a call from my middle child. Grego likes to cook and always has but tonight he had a hankering (he lives in Mississippi) for some meat sauce. I am not Italian and my mother who is an excellent cook... well i didnt love the meat sauce and it never stuck to the noodles. Now of course i know why. Back in the day everyone would either use oil in the pasta water and or rinse it when it was done cooking. Well either way you make the noodles slippery and sauce just dont stick. So just salt the water so it tastes like the sea and use a big pot so the pasta can move. Cook it al dente so the heat will give it some carry over cooking and dont rinse the starch off. The starch helps the sauce stick and today there are the rigate noodles (with ridges) and that really helps the sauce stick. The joke of my meat sauce is it came from my kids elementary school cookbook and it is very basic. I guess chefs would say it only has one note. But i knew the kids were not eating bolognese with carrots and celery. As it was they picked out the onion (should have grated it) and any pieces of tomato that they could see.
This simple school recipe with a few additions has served me well. These days they are grown and sometimes i add red wine and what not but the basic recipe is cheap and easy and the kids still ask for it.
3-6 Tbsp of olive oil (a few turns around the pan)
6 garlic cloves chopped (you can grate them if you want to hide it)
1 large onion chopped
1 28 oz can of diced tomatoes
1 28 oz can of crushed tomatoes
1 1/2 T of tomato paste
1 Tbsp dried oregano
1 Tbsp dried basil
1 1/2 tsp of sugar( sometimes i use it sometimes not)
salt and pepper
crushed red peppers optional
In a large saucepan/skillet, heat olive oil add garlic and onions and stir about 5 minutes do not let the garlic burn (if you have problems with this add the meat first and break it up and then add the garlic and onions. Season the meat with some salt and pepper about a tsp and 1/2 tsp of pepper. You can also add the red pepper flakes to the oil before the meat if you want the heat or dont and pass them with parmesean cheese when serving. Saute beef until the beef is no longer pink about 10-15 minutes. Add the tomatoes and the tomato paste. stirring to scrape any bits from the bottom. Add the seasoning and bring to boil and then lower to simmer. Adjust the seasoning and cook at least 20 minutes until thick. If too thick add some red wine or pasta water from cooked pasta. Freeze well.
Serve with spaghetti or penne or rigatoni and parmesean cheese.
Wednesday, March 12, 2008
Sunday, February 3, 2008
Super Bowl = Super Eating
Well it has been nine months since I have posted anything and no it is not because I had a child!!! That ship sailed long ago. I do have three fabulous kids all doing great! As a matter of fact they gave me a domain but I have no idea how to set-up a web page so here I am back on blog spot where posting is easy as pie. Which is exactly why i decided to write. I turned an Instant chocolate mousse into a pie over thanksgiving and in to wonderful little filled chocolate dessert cups tonight.
We Went to a fun super bowl party and of course ate more than anyone should. Tonight I made desserts, simple ones and easy and crowd pleasers. I love Nigella Lawson she makes eating and cooking the most sensual event. Her instant chocolate mousse is a crowd pleaser and very simple to make. I actually like my version better which I discovered when I made a mistake in my hurry to prepare many things for Thanksgiving. I tried it as well strictly following the recipe and I didnt like the texture. Being that it is made with marshmallows and no eggs my way gives it a smoother consistency. The next Caveat is, you must use good choclocate not semi-sweet morsels. I use 70% bittersweet chocolate.
Instant chocolate Mousse-Nigella Lawson as modified by PW
9 oz good dark bittersweet chocolate-chopped into small pieces
3 cups mini marshmallows
1/2 stick unsalted butter softened
1/4 cup hot water from recently boiled kettle
1 cup heavy cream (whipping cream)
1tsp vanilla
optional- a little strong coffee
Put marshmallows, butter, chocolate, water and hot coffee in saucepan, and vanilla
Place Pan over low heat and melt stirring constantly
Whip the cream with a tsp of vanilla until thick and fold into slightly cooled mixture. Whip cream may melt and the chococolate will seem pudding like but it will set up in the fridge and have a silky smooth almost truffle like feeling when eaten. If you wait until the chocolate has fully cooled you will have a fluffier consistency.
I have put the mixture into a graham cracker crust and chilled until set and decorated with whip cream.
I have put it in custard cups and watched my 3 year old nephew have a party in a bowl while eating this rich chocolate treat.
Tonight I put it in belgian chocolate dessert miniature tarts. Easy to pop in your mouth.
I decorated a few with melted peanut butter chips and white chocolate chips. To melt chips put them in a microwave safe bowl with a couple teaspoons of butter. Melt slowly at 35 seconds check and then do at 35 second at 60% power until melted.
place melted mixture in little sandwich bags and snip tip and drizzle over the top of the tart.
Easy pretty and yummy!!!!
We Went to a fun super bowl party and of course ate more than anyone should. Tonight I made desserts, simple ones and easy and crowd pleasers. I love Nigella Lawson she makes eating and cooking the most sensual event. Her instant chocolate mousse is a crowd pleaser and very simple to make. I actually like my version better which I discovered when I made a mistake in my hurry to prepare many things for Thanksgiving. I tried it as well strictly following the recipe and I didnt like the texture. Being that it is made with marshmallows and no eggs my way gives it a smoother consistency. The next Caveat is, you must use good choclocate not semi-sweet morsels. I use 70% bittersweet chocolate.
Instant chocolate Mousse-Nigella Lawson as modified by PW
9 oz good dark bittersweet chocolate-chopped into small pieces
3 cups mini marshmallows
1/2 stick unsalted butter softened
1/4 cup hot water from recently boiled kettle
1 cup heavy cream (whipping cream)
1tsp vanilla
optional- a little strong coffee
Put marshmallows, butter, chocolate, water and hot coffee in saucepan, and vanilla
Place Pan over low heat and melt stirring constantly
Whip the cream with a tsp of vanilla until thick and fold into slightly cooled mixture. Whip cream may melt and the chococolate will seem pudding like but it will set up in the fridge and have a silky smooth almost truffle like feeling when eaten. If you wait until the chocolate has fully cooled you will have a fluffier consistency.
I have put the mixture into a graham cracker crust and chilled until set and decorated with whip cream.
I have put it in custard cups and watched my 3 year old nephew have a party in a bowl while eating this rich chocolate treat.
Tonight I put it in belgian chocolate dessert miniature tarts. Easy to pop in your mouth.
I decorated a few with melted peanut butter chips and white chocolate chips. To melt chips put them in a microwave safe bowl with a couple teaspoons of butter. Melt slowly at 35 seconds check and then do at 35 second at 60% power until melted.
place melted mixture in little sandwich bags and snip tip and drizzle over the top of the tart.
Easy pretty and yummy!!!!
Wednesday, May 2, 2007
Everything Good comes in a Bowl
It's totally true if you think good long and hard about it. Of course I am probably the only nut who thinks about these things. All the best comfort foods come in a bowl and they dont all have to be "bad for you". Boy I hate that term and I want to ban it since it only causes food issues with the whole world!! My favorite is a bowl of cereal with ice cold milk. Of course there is that bowl of ice cream or pudding or jello. A big steaming bowl of soup or chili or stew. Then there are always pasta or rice bowls or chopped salads. Somehow a bowl set in front of you is like having a big hug. When i started ordering Asian Noodle soup bowls I was in heaven. Packed with a variety of veggies and shrimp or chicken or beef and tofu or all of the above and some slightly chewy noodles it was a party in a bowl and no way can you eat it fast. Now the only problem I have with them is sometimes there are too many noodles for me. I like more stuff and less noodles and I need it packed with flavor and spice!!!! So last night I mixed up three different recipes and some of my own shtick and wow we had the yummiest soup bowls ever!!!
You can add chicken or use less spice or do different veggies but this is so good and satisfying!
1lb of Shrimp peeled and deveined
1/2 block of extra-firm tofu cut in small cubes
1-2 inches of ginger root grated
4 cloves or more chopped garlic
drizzle sesame oil
1-3 Tbl canola oil
1-2 teaspoons crushed red pepper flakes (how hot up to you)
salt and pepper
4 cups Soy Ginger Broth(trader Joes)
1 bottle clam juice
1/2 sweet onion sliced not thin(needs to hold up in soup)
1/2 lb shitake mushroom caps sliced(found them sliced in the store)
1 medium bok choy or napa cabbage (bok choy looked bad so used bottom half of napa)
shredded carrots couple of handfuls (sold in bags)
sugar snap peas or snow peas
spinach
scallions
6 oz Rice Noodles or Udon on thin spaghetti ( I used rice noodles)
So this sounds like a lot of stuff but most of it comes chopped or packaged. I did clean the shrimp myself but I bought the jumbo shrimp since they only cook at the end in the soup so they dont get cooked to death. If they are hanging too long take them out and keep them separate until ready to serve the soup bowl.
Prep Rice Noodles according to package. I had to soak in 2 cups of water with some salt for 30 minutes to soften them
Cut half a brick of tofu (or more if you like or omit if you dont) cut into cubes place in a bowl and season with a little soy sauce, sesame oil (drizzle), and chili paste or hot pepper flakes.
Heat a medium soup pot and give a few turns of oil in the pan to coat the bottom. Per rachel ray 1 turn is approx a Tbl. Add the red pepper and grated ginger garlic and sliced onions. Cook for a few minutes then add the cabbage, carrots and cook couple minutes more. Then add the mushrooms and sugar snap peas or snow peas and stir for minute. Season with salt and pepper.
Add the broth and bottle of clam juice. (if you dont have ginger soy, use chicken broth but flavor with a little soy,sesame oil and use a larger quantity of ginger)
Cover bring to boil, turn down heat and add the shrimp, and rice noodles and cook 3 minutes then add some handfuls of spinach and cover and cook for minute more until spinach just wilted.
Taste and adjust seasonings if needed and taste noodles for doneness.
Serve in large bowls with chopsticks and spoons! Enjoy
You can add chicken or use less spice or do different veggies but this is so good and satisfying!
1lb of Shrimp peeled and deveined
1/2 block of extra-firm tofu cut in small cubes
1-2 inches of ginger root grated
4 cloves or more chopped garlic
drizzle sesame oil
1-3 Tbl canola oil
1-2 teaspoons crushed red pepper flakes (how hot up to you)
salt and pepper
4 cups Soy Ginger Broth(trader Joes)
1 bottle clam juice
1/2 sweet onion sliced not thin(needs to hold up in soup)
1/2 lb shitake mushroom caps sliced(found them sliced in the store)
1 medium bok choy or napa cabbage (bok choy looked bad so used bottom half of napa)
shredded carrots couple of handfuls (sold in bags)
sugar snap peas or snow peas
spinach
scallions
6 oz Rice Noodles or Udon on thin spaghetti ( I used rice noodles)
So this sounds like a lot of stuff but most of it comes chopped or packaged. I did clean the shrimp myself but I bought the jumbo shrimp since they only cook at the end in the soup so they dont get cooked to death. If they are hanging too long take them out and keep them separate until ready to serve the soup bowl.
Prep Rice Noodles according to package. I had to soak in 2 cups of water with some salt for 30 minutes to soften them
Cut half a brick of tofu (or more if you like or omit if you dont) cut into cubes place in a bowl and season with a little soy sauce, sesame oil (drizzle), and chili paste or hot pepper flakes.
Heat a medium soup pot and give a few turns of oil in the pan to coat the bottom. Per rachel ray 1 turn is approx a Tbl. Add the red pepper and grated ginger garlic and sliced onions. Cook for a few minutes then add the cabbage, carrots and cook couple minutes more. Then add the mushrooms and sugar snap peas or snow peas and stir for minute. Season with salt and pepper.
Add the broth and bottle of clam juice. (if you dont have ginger soy, use chicken broth but flavor with a little soy,sesame oil and use a larger quantity of ginger)
Cover bring to boil, turn down heat and add the shrimp, and rice noodles and cook 3 minutes then add some handfuls of spinach and cover and cook for minute more until spinach just wilted.
Taste and adjust seasonings if needed and taste noodles for doneness.
Serve in large bowls with chopsticks and spoons! Enjoy
Tuesday, May 1, 2007
Dinner Unexpected
I havent been making regular dinners in months. One, the empty nester syndrome and two the husband was in the middle of tax season. Amazing how quickly one falls out of the habit. I usually make soup and some salads and I always have grilled chicken breast around since they can become many meals. So what to make tonight?? Well I just had the most fabulous lunch so I dont want a big dinner and he wants to eat late, which I hate. I am going to try something new and I have no idea how this will pan out. I am on this health kick so I think I will use the tofu hanging in the fridge and the shrimp. I am going to make a Chinese Noodle Soup bowl. I can finally use these rice noodles that struck my fancy and have yet to make an appearance.
I have a Ginger Soy broth from Trader Joes(of course) and I will mix the tofu with some red pepper flakes and ginger and soy and maybe a little honey and heat it in a non-stick pan as well as the shrimp. I am going to wilt some baby spinach as well and maybe some sugar snap peas and some mushrooms and mix it with the rice noodles. We like things spicy so if need be we can add some hot chili oil. I think it will be great, but I will let everyone know how it works out.
My lunch was amazing today!! I would never make either of these dishes so that makes it even more fun. Shared Mushroom Ravioli with truffles and truffle oil and a cream sauce as an appetizer. The Homemade pasta was so light and stuffed with mushrooms and not at all salty. It was hard not to lick the plate but that's what bread is for!!! Followed with Nori tuna tempura. So beautiful, sliced rare, room temperature plated in a fabulous dijon vinaigrette with a tomato relish on top with black sesame seeds. Honestly, no room for dessert after that!!
If I dont make the Soup Bowl I might make a stand-by.
Grilled Organic Boneless Chicken Breasts with White Wine, Tomatoes, Artichokes (Capers or Olives optional)
1-2 lbs boneless chicken breast
Grape tomatoes or 1 can diced tomatoes drained
1 bag frozen artichokes or 1 can in water drained (treat gently)
1 small onion or couple of shallots
1 clove of garlic
olive oil
1/2 cup or so white wine
chicken broth
capers or olives
salt, pepper, herb de provence
two options here: either grill or sautee the breasts, if using thin sliced 2 minutes per side thicker 3-4 minutes per side. they will get additional cooking when put back in the sauce
I use a non-stick pan. Coat pan with olive oil if cooking chicken in pan. If using grill pan spray with olive oil or rub some on and then, Salt and pepper the chicken, cook and then remove to a plate.
Add sliced onion or shallot to the pan cook until wilted and then add garlic chopped de-glaze the pan with white wine and let it cook down. Add the tomatoes (grape tomatoes will take a few minutes to pop), add the frozen artichokes (if using canned add them a little later) add salt and pepper and sprinkle with herb de provence let it cook for a few minutes then add chicken broth or stock and let it cook down. If you like more liquid you can add more wine or broth.
You can add some caper or sliced black olives at this time and put the chicken back in the pan and let it heat through. Check Seasonings and adjust.
This is really fast, I swear. If you make grilled chicken and dont cook it to death you can make it ahead and slice and add to the sauce!!!
Salad with vinaigrette and some penne or potatoes and Your Cooking!!!
I have a Ginger Soy broth from Trader Joes(of course) and I will mix the tofu with some red pepper flakes and ginger and soy and maybe a little honey and heat it in a non-stick pan as well as the shrimp. I am going to wilt some baby spinach as well and maybe some sugar snap peas and some mushrooms and mix it with the rice noodles. We like things spicy so if need be we can add some hot chili oil. I think it will be great, but I will let everyone know how it works out.
My lunch was amazing today!! I would never make either of these dishes so that makes it even more fun. Shared Mushroom Ravioli with truffles and truffle oil and a cream sauce as an appetizer. The Homemade pasta was so light and stuffed with mushrooms and not at all salty. It was hard not to lick the plate but that's what bread is for!!! Followed with Nori tuna tempura. So beautiful, sliced rare, room temperature plated in a fabulous dijon vinaigrette with a tomato relish on top with black sesame seeds. Honestly, no room for dessert after that!!
If I dont make the Soup Bowl I might make a stand-by.
Grilled Organic Boneless Chicken Breasts with White Wine, Tomatoes, Artichokes (Capers or Olives optional)
1-2 lbs boneless chicken breast
Grape tomatoes or 1 can diced tomatoes drained
1 bag frozen artichokes or 1 can in water drained (treat gently)
1 small onion or couple of shallots
1 clove of garlic
olive oil
1/2 cup or so white wine
chicken broth
capers or olives
salt, pepper, herb de provence
two options here: either grill or sautee the breasts, if using thin sliced 2 minutes per side thicker 3-4 minutes per side. they will get additional cooking when put back in the sauce
I use a non-stick pan. Coat pan with olive oil if cooking chicken in pan. If using grill pan spray with olive oil or rub some on and then, Salt and pepper the chicken, cook and then remove to a plate.
Add sliced onion or shallot to the pan cook until wilted and then add garlic chopped de-glaze the pan with white wine and let it cook down. Add the tomatoes (grape tomatoes will take a few minutes to pop), add the frozen artichokes (if using canned add them a little later) add salt and pepper and sprinkle with herb de provence let it cook for a few minutes then add chicken broth or stock and let it cook down. If you like more liquid you can add more wine or broth.
You can add some caper or sliced black olives at this time and put the chicken back in the pan and let it heat through. Check Seasonings and adjust.
This is really fast, I swear. If you make grilled chicken and dont cook it to death you can make it ahead and slice and add to the sauce!!!
Salad with vinaigrette and some penne or potatoes and Your Cooking!!!
Munching at Mah Jongg
I play Mah Jongg with a group of women for 9 years now. I think more talking and noshing goes on than Mah Jongg, but that's ok with me. Lately as we all are watching are metabolisms slow down we are bemoaning our fates yet loathe to give up our treats. I think we had a major break through last night and we are discovering yummy alternatives to our sugar highs. Edamame have now been introduced and I do believe they are more fun and popular than popcorn!!
Trader Joes is the place to go for all the variety of these soy treats. The fully cooked frozen packages are the laziest way to go and the route I always take whenever possible. While they might look like sugar snap peas they are not, so dont eat the green pod just the little beans inside. Lightly salted with a starchy texture they are easy to pop and eat and you can be popping them out of their pods for a long time for very few calories.
So I think the time has come for fruit, veggies, edamame, and some dark chocolate to get us through play time. Generally we have coffee and tea, but perhaps it's time for an occassional cosmo as long as we are eating soy to fight the hot flashes.
Trader Joes is the place to go for all the variety of these soy treats. The fully cooked frozen packages are the laziest way to go and the route I always take whenever possible. While they might look like sugar snap peas they are not, so dont eat the green pod just the little beans inside. Lightly salted with a starchy texture they are easy to pop and eat and you can be popping them out of their pods for a long time for very few calories.
So I think the time has come for fruit, veggies, edamame, and some dark chocolate to get us through play time. Generally we have coffee and tea, but perhaps it's time for an occassional cosmo as long as we are eating soy to fight the hot flashes.
Saturday, April 28, 2007
PW hasn't been cooking!!!
No PW has not been cooking since it was vacation time!! So instead PW was just eating and drinking! Now PW must pay the price so we are back to wellness eating. I have lots of helpful hints for eating really good food that would never make you think you were dieting. Well you would, because the most important part of the whole dieting thing is portion control. I believe you can eat almost anything in moderation. That Moderation thing is my biggest problem since I could match any trucker in a gorge fest!!! So I have to eat lots of really good for you food in fairly mass quantities. Lets just say it takes the brain 20 minutes to know it's had enough and since most of us eat in 10, well there is the problem. This week I broke down and spent a ton on organic red peppers, they are so sweet and filled with vitamin C and lets face it it's hard to enjoy the non-organic stuff when they keep freaking you out on the TV about the dirty dozen. When you dip these babies in a spicy dip and mix the heat and the sweet it is very satisfying. The other was sugar snap peas!! Crunchy, sweet, dippable even wrappable. Lovely little grape tomatoes rounded out the group. We eat with our eyes first and let me tell you a bowl of all those colors makes me happy!!
For some dip options: Hummus but flavor it or buy flavors. Take a portion amount of Hummus and you can add crushed sandwich peppers to it and mix or add some hot sauce, I love Cholula Sauce or Chipotle Tabasco sauce. You could add lemon and some chili powder. Make yourself some Green Tea which is calming and enjoy. I like flavored Green teas, such as, Salada Lemon Citrus or Decaf Mandarin orange by Celestial Seasonings. If you make eating a ritual it almost becomes meditative to sit and enjoy something good for you. Now dont get me wrong I fight the candy demons everyday!!!
Greek Yogurt has become my new favorite product. The 0% fat kind of course. The brand I have seen at the regular grocery stores is Fage (fah-yeeh) and it's not cheap but oh the consistency, close to sour cream. Trader Joes sells it for a little less and they also make their own brand. I would make a Tzatziki (sp) dip with this for sure. Grate cucumber, add lemon, garlic, salt and pepper and go for it. For a sweet version I mix it with Trader Joes Pumpkin butter (a little goes long way) and add Heart to Heart Cereal and fruit (blueberries, strawberries, bananas), really good!!!
This stuff is great!!! I could go on about this stuff and all the things it's good with but have to run!!
For some dip options: Hummus but flavor it or buy flavors. Take a portion amount of Hummus and you can add crushed sandwich peppers to it and mix or add some hot sauce, I love Cholula Sauce or Chipotle Tabasco sauce. You could add lemon and some chili powder. Make yourself some Green Tea which is calming and enjoy. I like flavored Green teas, such as, Salada Lemon Citrus or Decaf Mandarin orange by Celestial Seasonings. If you make eating a ritual it almost becomes meditative to sit and enjoy something good for you. Now dont get me wrong I fight the candy demons everyday!!!
Greek Yogurt has become my new favorite product. The 0% fat kind of course. The brand I have seen at the regular grocery stores is Fage (fah-yeeh) and it's not cheap but oh the consistency, close to sour cream. Trader Joes sells it for a little less and they also make their own brand. I would make a Tzatziki (sp) dip with this for sure. Grate cucumber, add lemon, garlic, salt and pepper and go for it. For a sweet version I mix it with Trader Joes Pumpkin butter (a little goes long way) and add Heart to Heart Cereal and fruit (blueberries, strawberries, bananas), really good!!!
This stuff is great!!! I could go on about this stuff and all the things it's good with but have to run!!
Saturday, April 14, 2007
Mandelbread Recipes
4 large eggs or 1 cup of egg substitute(did not try this). 1 1/2 cups of sugar 1 cup canola or safflower oil ( which i now hear are not kosher for passover so check your rabbi) 2 cups of matzah cake meal 1/3 cup of potato starch 1T lemon juice ( i added the lemon zest as well, flavor is in the zest) 1 cup of coarsely chopped walnuts or almonds. Cinnamon Sugar coating: 1/2 cup sugar 1 Tbl of ground cinnamon. Combine the eggs , sugar and oil in a large bowl and beat them until well combined. Stir in the cake meal, potato starch, and lemon juice and zest until moistened. Stir in the nuts. Chill the dough at least a few hours or overnight so that it is stiff enough to handle without sticking too much. Preheat the oven to 350 degrees. Grease two large baking sheets. divide the dough into 4ths and form each fourth into a log that is about 10 inches long and a few inches wide. The point is that after the first baking you want to cut slices that will be the cookie. (if dough is sticking to your hands use a little cake meal) Place the logs lengthwise on the pans and bake them for about 35 minutes or until golden. Cool the logs for 5 minutes, then cut them on a diagonal (use serrated knife) into 3/4 to 1 inch slices (too thin will fall part) . Coat both sides with cinnamon sugar mixture and stand them or place cut side down on baking sheet. Return them to the oven and then turn it down to 250 degrees and let dry for 35 minutes. If they still feel soft once they have fully cooled return them to 250 oven for another 15-25 minutes. Cappucino version- 2Tbl of strong coffee 1-1/2 cups of chocolate chunks (omit the lemon and lemon zest.)(1/4 tsp salt)
Subscribe to:
Posts (Atom)