Thursday, September 21, 2017

Parsley and Potato Omelet


Parsley and Potato Omelet
(4 servings)


Ingredients:

8 large Fresh Eggs
2 tbsp. Flat-Leaf Parsley, finely chopped
2 tbsp. Water
1 tsp. Kosher Salt
¼ cup Extra Virgin Olive Oil
1 lb. medium Yukon Gold Potatoes, peeled and cut into matchsticks
1 tbsp. Oregano Leaves, coarsely chopped
1 tsp. Black Pepper
2 tbsp. Unsalted Butter, divided

Directions:

In a medium bowl, whisk eggs, parsley, 2 tbsp. water and ½ tsp. salt until smooth and well combined.  Let stand at room temperature for 15 to 30 minutes.  Heat oil in a large nonstick skillet over medium heat.  Add potatoes in an even layer, cover and cook until just tender (4-5 minutes).  Gently stir in 1 tbsp. oregano, pepper and remaining salt.  Remove to a plate and set aside.  Heat 1 tbsp. butter in same pan until bubbly (2-3 minutes).  Add half the egg mixture and let cook undisturbed until sides are set (1-2 minutes).  With a rubber spatula, drag cooked sides to the middle, letting uncooked egg run out to re-form a circle.  Repeat until top is set but still slightly moist, then scatter half of potatoes over half of omelet.  Flip other half of omelet over potatoes.  Cook until potatoes are warm (about 2 minutes).  Cut in half, then lift onto two plates and sprinkle with more chopped oregano.  Repeat process for two more omelets.

Note:               Matchstick potatoes are about 2 inches long and a little less than a quarter inch square.

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Wednesday, September 20, 2017

Spanish Egg and Potato Omelet


Spanish Egg and Potato Omelet
(8 servings)


Ingredients:

6 cups Yellow Onion, thinly sliced
2½ cups Olive oil, divided
6 cups Yukon Gold Potatoes, thinly sliced
6 large Fresh Eggs
2½ tsp. Salt
½ tsp. Black Pepper
2 tbsp. Fresh Chives, chopped

Directions:

In a large nonstick skillet, heat 3 tbsp. oil over medium-high.  Add onions and cook until caramelized (30-35 minutes).  Stir occasionally and add water, 1 tbsp. at a time to keep from burning.  Transfer to a large bowl.  In the same skillet, add remaining oil and turn heat down to medium.  Next, add potatoes and cook (15-20 minutes) stirring occasionally until tender.  Drain oil into a metal bowl and save.  Transfer potatoes to the bowl with the onions and cool about 5 minutes.  Whisk eggs in a medium bowl with the salt and pepper.  Add eggs to the potato mixture and stir until well combined.  Add 3 tbsp. of reserved oil to the skillet over medium-high heat.  Next add the potato mixture and flatten with a spatula.  Cook, stirring often, until mixture starts to set (2-3 minutes).  Continue to cook, without stirring, until golden brown on the bottom (10-12 minutes).  Cover skillet with a large plate and flip omelet out of skillet.  Slide the omelet back into the skillet and cook until other side is crispy and browned (4-6 minutes).  Add more oil if needed to keep omelet from sticking.  Transfer to a serving platter, sprinkle with chives cut into 8 portions and serve.

Note:               Best to use a well-seasoned cast iron skillet for this dish if you have one.

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Tuesday, September 19, 2017

A Little Twist on Omelets

“Omelets,” you mention the word and inexperienced cooks panic.  But they are really not that scary.

I believe that over 90% of the omelets you order in restaurants come as filled omelets.  This means the egg mixture is cooked to almost done.  Then a filling (which could mean about anything you can think up) is place on one half before the other half is flipped over the filling.  It is than cooked a little longer to finish and is served.  This is more in line with a “French” style omelet.  Depending on the filling, some ingredients will be precooked before adding to the omelet.

Another style, which is easier, is called a “Country” omelet.  Usually this omelet has the filling mixed in with the egg mixture.  Typically, the filling is cooked and then the egg mixture is added.

The process or technique is basically the same.  Once the eggs are in the pan, you let them set for a short time.  Once they begin to set themselves, you start pulling the egg mixture to the center of the pan with a rubber spatula and let the runny egg mixture refill the bottom of the pan.  This process is repeated until the egg mixture is set but still moist.

That’s when you add filling for the first type and then you flip the one half over the other and let finish cooking.

Spanish omelets or frittatas are not flipped over like the previous two.  They are finished in the pan but it could be on the stove or in the oven.  They are served pie shaped and cut into wedges.  The Spanish omelet is usually done stove top.  Here once the egg mixture is set well, a plate is placed over the pan and the pan is flipped.  The omelet is then slid back into the pan to brown and finish cooking.  It is slid onto a serving platter and cut into 6 or 8 wedges and served.

The frittata, once browned and set is finished in the oven for 15 to 20 minutes.  It is then slid onto a serving platter or served right out of the skillet.  Sometimes, recipes will call for it to be finished under the broiler.  Either way works well.

This week, I have a “Spanish Egg and Potato Omelet” recipe on Wednesday.  Followed by a “Parsley and Potato Omelet” on Thursday.



Enjoy trying these recipes and “Happy Cooking” until next week.  Don’t forget to help spread the link too.  Thanks.

Thursday, September 14, 2017

Popovers (GF)


Popovers (GF)
(12 each)


Ingredients:

1 cup GF Multipurpose Flour
¼ tsp. Xanthan Gum
½ tsp. Salt
1¼ cup Milk, slightly warm
4 large Fresh Eggs
2 tbsp. Unsalted Butter, melted

Directions:

In a small bowl, combine flour, gum and salt.  Set aside.  In a blender, pulse the milk, eggs and butter until uniform.  Slowly add the flour mixture to the blender and pulse to combine until you have a smooth mixture.  Pour the mixture into a 12-cup muffin pan that has been well greased.  Fill each cup 2/3 full.  Place muffin pan in a pre-heated 400-degree oven for 25 minutes.  Then reduce heat to 350-degrees and bake an additional 15 minutes or until popovers are deep brown.  Remove from oven and prick the side of each popover with a sharp knife to let the steam out.  Let rest for 5 minutes before removing from pan and serving.

Note:               To them crisp longer for later serving, allow them to sit in the turned off oven for 10-15 minutes.

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Wednesday, September 13, 2017

Spanish Chicken (GF)


Spanish Chicken (GF)
(8 servings)


Ingredients:

8 (5 oz.) pieces Boneless Skinless Chicken Breast
¼ tsp. Salt
½ tsp. Paprika
1 tbsp. Olive oil
5 cloves Fresh Garlic, minced
1½ tbsp. Tomato Paste
1/3 cup Sherry Vinegar
2 cups GF Chicken Broth
2/3 cup Roasted Red Peppers, cut into strips
½ cup Pimento Stuffed Green Olives, sliced
2 tbsp. Fresh Italian Parsley, chopped

Directions:

Season chicken with the salt and paprika.  In a large oven-proof skillet over medium-high heat, add oil.  When ready, start searing chicken on both sides (2-3 minutes per side) (don’t over crowd pan).  Do in batches and remove to a plate and keep warm.  Add more oil if needed.  When done, add garlic and tomato paste to skillet.  Stir constantly, loosening any bits stuck to bottom of pan (about 2 minutes).  Stir in vinegar and stir vigorously until sauce is reduced to a thick glaze.  Add broth, peppers, olives and chicken and combine.  Place skillet in a pre-heated 400-degree oven for 15-20 minutes or until chicken is thoroughly cooked.  Garnish with parsley and serve.

Note:               Try subbing red jalapenos from a jar for the red peppers.  This will give the dish a kick.  If that is too hot for you, try a mixture of the two.   

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Tuesday, September 12, 2017

Some More Gluten-Free Recipes

I’m making it short today as I get ready to head to a class reunion for my high school.

I’ve got a couple of gluten-free recipes for you to enjoy and/or pass along to family or friends that need to watch out for gluten.

Wednesday’s recipe is “Spanish Chicken (GF)” and it shows using boneless skinless chicken breasts.  You can deviate and use whole cut-up pieces or, if you like, use boneless thighs.

I’ve got “Popovers (GF)” for Thursday that will go with the chicken dish from Wednesday or any good meat dish you like to make.  They go great with a pot roast too.

Next week when I’m back, we’ll do a little twist on omelets for you.

Thanks and “Happy Cooking” until then.  Be sure to spread the link for all these great recipes too.

Thursday, September 7, 2017

Cherry Tomato BLT Salad


Cherry Tomato BLT Salad
(4 servings)


Ingredients:

2 cups Multicolored Cherry Tomatoes, halved
1/8 tsp. Kosher Salt
¼ cup Mayonnaise
1½ tbsp. Fresh Lemon Juice
2 tsp. Fresh Dill, chopped
½ tsp. Black Pepper
2 cups Greens (see note)
4 slices Bacon, cooked and crumbled

Directions:

In a large bowl, toss tomatoes with the salt and let stand 5 minutes.  In a small bowl, whisk together the mayonnaise, lemon juice and pepper.  Now add greens to tomato bowl and toss.  Divide the tomato-greens mixture evenly on 4 plates.  Drizzle the mayonnaise mixture over them and top evenly with the bacon.  Serve with toasted hearty bread of your choice.

Note:               For greens, it’s your choice.  Go for what you like best in greens.  Some suggestions are chopped iceberg lettuce, chopped romaine, arugula or a bag mix of your choice.

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Wednesday, September 6, 2017

Tomato Gratin Lasagna


Tomato Gratin Lasagna
(8-12 servings)


Ingredients:

1 container (15 oz.) Ricotta Cheese
2 large Fresh Eggs, lightly beaten
½ cup Fresh Basil, chopped, divided
4 tsp. Fresh Garlic, grated, divided
1¼ tsp. Kosher Salt, divided
¾ tsp. Black Pepper, divided
4 lb. Beefsteak Heirloom Tomatoes
6 tbsp. Extra Virgin Olive Oil, divided
1 tbsp. White or Red Wine Vinegar
Cooking spray
9 (no boil) Lasagna Noodles, divided
2 oz. Whole-grain Bread, torn into pieces
½ cup Parmesan Cheese, grated

Directions:

In a large bowl, stir together ricotta, eggs, ¼ cup basil, 2 tsp. garlic, ¼ tsp. salt and ¼ tsp. pepper.  Set aside.  Core and slice tomatoes into ½ inch slices.  Remove and discard the seeds of 1/3 of the tomatoes (up to half if they are really juicy.  In a large bowl, whisk together ¼ cup oil, remaining garlic, salt and pepper.  Gently toss the tomato slices in this mixture.  Coat a 9X13 baking dish with pan spray.  Arrange 1/3 of tomatoes in a single layer in dish.  Top with 3 lasagna noodles and then spread the cheese mixture over them.  Top with 3 more noodles and another third of tomatoes.  Top these with remaining 3 noodles and tomatoes.  Pour any juice from the tomato mixture evenly over the dish.  Cover with foil and place in a pre-heated 375-degree oven for 15 minutes.  Meanwhile, place bread in a food processor and pulse into coarse crumbs.  Heat remaining oil in a large skillet over medium heat.  Add bread crumbs and cook until toasted, stirring often.  Transfer to a bowl and let cool.  Add parmesan cheese and remaining basil to crumbs and toss.  Remove lasagna from oven, uncover and sprinkle with crumb mixture.  Return to oven, uncovered, and bake an additional 10 minutes or until browned.  Let set for 10 minutes before slicing into desired portions and serving.

Note:               This recipe can be made gluten-free by using GF lasagna noodles and GF bread for the crumbs.

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Tuesday, September 5, 2017

Fresh Tomato Time

Summer is coming to an end fast and school is in session for most everyone.  But this is also the time of the year that tomato season is coming to a close.

I’m sure many of you have already canned tomatoes for salsa, ketchup, spaghetti sauce, tomato juice and just plain tomatoes for future use this winter.  If you haven’t, you best get moving.

But as the season winds down, there is still time to enjoy the taste of fresh picked tomatoes.  And with all the different varieties, your options are limitless for how to fix them.

This week we have a recipe using heirloom tomatoes in a casserole called “Tomato Gratin Lasagna” and that’s on Wednesday.  It’s something a little different but tasty.

Then we go to the little tomatoes with “Cherry Tomato BLT Salad” on Thursday.  The recipe calls for multicolored cherry tomatoes, but you can use whatever is available to you at this stage of the season.

So get with it because you won’t get to enjoy the taste of fresh picked tomatoes from your garden or anyone else’s for about 10 months.

So “Happy Cooking” until next week and please share the link with others.  Thanks.

Thursday, August 31, 2017

Skillet Nacho Dip


Skillet Nacho Dip
(4-plus cups)


Ingredients:

2 tsp. Olive Oil
1½ cups Red Onion, chopped and divided
1 medium Jalapeno, seeded and minced
3 tbsp. All-Purpose Flour
4 tsp. Ground Cumin
4 tsp. Chili Powder
1¼ cups Beef Broth
1 lb. Ground Chuck, cooked and crumbled
1 can Pinto Beans, drained
4 oz. Mozzarella Cheese, shredded
4 oz. Mexican Blend Cheese, shredded
½ cup Tomato, diced
½ medium Avocado, diced
Tortilla Chips

Directions:

Heat a 10-inch cast iron skillet over medium-high and add oil.  When oil is ready, add 1¼ cups of onion and the jalapeno.  Sauté for 4 minutes or until tender.  Add flour, cumin and chili powder and cook 1 minute.  Now add broth and bring to a boil.  Reduce heat to medium and stir in ground chuck and beans.  Cook 2 minutes before stirring in the mozzarella cheese.  Cook until cheese has melted.  Remove pan from heat.  Sprinkle the Mexican blend cheese over pan.  Place under a pre-heated broiler for 1 minute or until cheese has melted.  Top this with the remaining red onion, tomatoes and avocado.  Serve immediately with chips.

Note:               You can use black beans instead of the pinto beans.  Or change up the cheeses.  You want to make this to your personal tastes.

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Wednesday, August 30, 2017

Corn and Ale Cheese Dip


Corn and Ale Cheese Dip
(2½ cups)


Ingredients:

1 pkg. (8 oz.) Cream Cheese, room temperature
6 oz. Ale Beer (your choice)
5 cups Sharp Cheddar Cheese, finely shredded
1½ cups Corn Kernels (see note)
1 medium Red Bell Pepper, seeded and diced
2 medium Green Onions, sliced
Tortilla chips, Large Frito Chips and/or Toasted Baguette Slices 

Directions:

In a medium bowl, place cream cheese and beat with a mixer on medium-high speed for 30 seconds.  Add the ale and beat (carefully) until smooth and creamy.  Stir in the cheese, bell pepper, and green onion.  You may want to leave some bell pepper and green onion for garnish.  Transfer mixture to a greased cast iron skillet or rimmed baking dish that will hold 3 cups of product.  Put in a pre-heated 350-degree oven for 30 minutes uncovered.  Remove and serve with tortilla chips, large Frito chips and/or toasted baguette slices.

Note:               You can use fresh, canned or frozen corn kernels here.  For canned, be sure to drain well.  If using frozen, thaw first.

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Tuesday, August 29, 2017

Skillet Tailgating Dips

Football season is starting up again.  All those tailgaters need to be ready for a fun new adventure this fall.

I’m not going to go back over the many tailgating items I’ve covered over the years in the past August and September months.  You can check them out here by going to those months in the archives.

What I want to cover today is using cast iron skillets for your tailgating adventures.

There are many great advantages to using these skillets.  To start, they have a handle to help make it easier to move them around.  They make for a unique and pleasing presentation of your food.  They are heavy and won’t break.  You can use them straight on the grills or fires.  The last one I’ll mention is they help hold the heat longer too.

For cleaning and handling, again check out an old post where that was covered.

If you don’t have one, you should think about getting one.  They can last multiple lifetimes too.

I have a “Corn and Ale Cheese Dip” for you tomorrow (Wednesday).  Then a “Skillet Nacho Dip” on Thursday.

You really don’t have to have a cast iron skillet to enjoy these recipes, but it makes them a little more fun if you do.

Until next week, “Happy Cooking” and please help spread the link.  Thanks.

Thursday, August 24, 2017

Mexican Street Corn Salad


Mexican Street Corn Salad
(4-6 servings)


Ingredients:

1 tbsp. Olive oil
6 ears Fresh Corn, kernels cut off
½ medium Red Onion, small dice
2 cloves Fresh Garlic, minced
1 cup Grape Tomatoes, halved
4-5 medium Fresh Radishes, thinly sliced
to taste, Kosher Salt and Black Pepper
1.2 cup Mayonnaise
¼ cup Sour Cream
1 medium Fresh Lime, zested and juiced
½ tsp. Cayenne Pepper
½ cup Fresh Cilantro, chopped
to taste, Kosher Salt and Black Pepper
½ cup Cotija Cheese, crumbled
Hot Sauce (optional)

Directions:

In a large cast iron skillet over high heat, add olive oil, fresh corn and red onion.  Cook until slightly charred (5-7 minutes).  Stir in garlic and season with salt and pepper.  Remove from heat and let cool.  In a large bowl, add the cooled corn mixture, grape tomatoes and radishes.  In a small bowl, whisk together the mayonnaise, sour cream, lime zest and juice, cayenne pepper and cilantro.  Season with salt and pepper.  Add dressing to the corn mixture in large bowl and fold to combine.  Sprinkle with Cotija cheese on top and serve with hot sauce on the side.

Note:               If you cannot find Cotija cheese, try crumbled Feta.

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Wednesday, August 23, 2017

Corn Soup with Cilantro-Corn Relish


Corn Soup with Cilantro-Corn Relish
(4-8 servings)



Ingredients:

3 tbsp. Unsalted Butter
8 ears Fresh Corn, kernels cut off
3 cups Chicken Broth
½ tsp. Kosher Salt
½ cup Heavy Cream
1 medium Jalapeno Pepper, seeded and minced
4 bunches Fresh Cilantro, leaves only and chopped
2 tbsp. Olive Oil
1 medium Fresh Lime, juice of half
¼ tsp. Kosher Salt

Directions:

In a 4 qt. pot over medium-high heat, melt butter.  After melting, continue for one minute before adding the ¾ of corn kernels.  Cook these stirring until bright yellow (1-2 minutes).  Pour in chicken broth and bring to a boil continuing for until corn has softened but still has a bite.  Season with salt before transferring to a food processor or blender to puree.  Puree until smooth (about 2 minutes) and then continue another minute until it thickens.  Pass soup through a strainer and discard solids.  Return soup to food processor or blender and with motor running, slowly pour in cold cream.  Adjust seasoning with salt.  For the relish, place remaining corn in a medium bowl.  Toss kernels with the jalapeno, cilantro, olive oil, lime juice and salt.  Serve soup warm or cold and garnish with the cilantro-corn relish.

Note:               Depending on the size of the ears of corn, the amount of soup and relish will vary.  It’s really salt to taste for both items too.

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Tuesday, August 22, 2017

Fresh Corn Time

It’s fresh corn season in the Midwest, so you need to get your fill, as the season is short.  There is nothing better than fresh corn on the cob, whether you boil it, grill it or even microwave it.

It’s great with even plain but much better regular butter, seasoned butters or more exotic toppings or spreads.  To each their own, so you enjoy it your way.

But there is so much else one can do with fresh corn.  Use it in soups, salads, relishes, dips, salsas or as a unique side dish.

There are quite a few such recipes already on this food blog and in my cookbook.  You might want to check them out.

This week, I have a soup and a salad for you.  The “Corn Soup with Cilantro-Corn Relish” comes on Wednesday.  Then on Thursday, we have a “Mexican Street Corn Salad” you should try.

There will be another recipe next week with corn when I offer up a couple of dips for cast iron skillets.  So be sure to check back.

In the meantime, “Happy Cooking” until next week.

Thursday, August 17, 2017

Pad Thai (GF)


Pad Thai (GF)
(4-6 servings)


Ingredients:

½ pkg. (454 g pkg.) Wide Rice Stick Noodles
1/3 cup Chicken Broth
1/3 cup Ketchup
¼ cup Fish Sauce
3 tbsp. Fresh Lime Juice
1 tsp. Asian Chile Sauce (or favorite hot sauce)
2 tsp. Sugar
¼ cup Canola Oil
12 large Raw Shrimp, peeled and deveined
12 oz. Boneless Skinless Chicken Breast, small cubes
1 medium Red Pepper, sliced
1 medium Shallot, thinly sliced
2 cloves Fresh Garlic, minced
2 tsp. Fresh Ginger, minced
2 large Fresh Eggs, lightly beaten
2 cups Bean Sprouts
¼ cup Peanuts, chopped
½ cup Fresh Cilantro, chopped
1 medium Fresh Lime, wedged (6)

Directions:

Soak noodles in hot water for 15 minutes, drain and set aside.  In a small bowl, whisk together chicken broth, ketchup, fish sauce, lime juice, chile sauce and sugar.  Set aside.  In a large wok or skillet, heat 1 tbsp. oil and cook shrimp until done.  Remove to a plate.  Heat another tbsp. of oil and cook chicken until done.  Add to shrimp plate.  Heat another tbsp. of oil and cook red pepper, shallot, garlic and ginger until softened.  Add to shrimp plate.  Add last tbsp. of oil and scramble the eggs.  Now add back all on the shrimp plate.  Stir in sauce mixture and noodles.  Cook about 3 minutes or until it thickens up a little, stirring constantly.  Remove from heat and add spouts, peanuts and cilantro.  Toss for a minute and serve with lime wedges.

Note:               Be sure to double check all ingredients for “Gluten-Free” before serving to someone that can’t have gluten in their diet.

Note:               You can make with either shrimp or chicken instead of both.  Or go without them.

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Wednesday, August 16, 2017

Thai Rice Noodle Bowl (GF)


Thai Rice Noodle Bowl (GF)
(6 servings)



Ingredients:

1/3 cup Rice Vinegar
3 tbsp. Soy Sauce
3 tbsp. Peanut Butter, creamy style
2 tbsp. Fish Sauce
2 tbsp. Warm Water
4 tsp. Sugar
¼ tsp. Red Pepper Flakes
12 oz. Boneless Skinless Chicken Breast
7 oz. Rice Noodles, thin stir-fry type
¾ tsp. Cornstarch
½ medium Cucumber
1 cup Sweet Red Pepper, sliced
½ cup Carrot, shredded
3 Scallions, sliced
1/3 cup Fresh Cilantro, chopped
½ cup Peanuts, chopped
1 medium Fresh Lime, cut into 6 wedges

Directions:

In a small bowl, whisk the vinegar, soy sauce, peanut butter, fish sauce, warm water, sugar and pepper flakes until smooth.  Place chicken in a resealable bag and add 3 tbsp. of vinegar mixture. Marinate for at least 30 minutes.  Remove chicken and grill until done.  In a 4-quart pot ¾ full with water, bring it to a boil.  Add rice noodles and remove from heat.  Let soak 6-8 minutes.  Meanwhile, Peel and slice in half lengthwise, the cucumber.  Then into half-moon slices.  Take remaining vinegar mixture and put in a saucepan with cornstarch.  Bring to a boil, whisking for 2 minutes and remove from heat.  Drain rice noodles and place in a large mixing bowl.  Now add the cucumber, red pepper, carrot, scallions and cilantro.  Drizzle remaining thickened vinegar mixture over all and toss to coat.  Divide between 6 serving bowls and top equally with sliced chicken and peanuts.  Serve with a lime wedge.      

Note:               Be sure to double check all ingredients for “Gluten-Free” before serving to someone that can’t have gluten in their diet.

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Tuesday, August 15, 2017

Gluten-Free Asian Dishes (GF)

Asian dishes are quite popular to eat.  But most of us don’t make them at home.  We like to eat them out and we all have our favorite place.

Most of us don’t cook these dishes because they intimidate us in the kitchen.  For many that is probably alright, but maybe not for those who need to be gluten-free.

For them, it’s maybe a little safer to make them at home.

Even then they have to be very careful of their ingredients.  An example is “Soy Sauce” because not all soy sauces are gluten-free.  There are other Asian ingredients that you always want to check before using as well.

Another problem are the noodles.  Most popular Asian dishes call for noodles that contain gluten.  Now this can be an easy fix at home.  Just substitute rice noodles for the gluten ones.

As with any recipe, you just need to use your imagination and change up any ingredient that contains gluten with one that does not.

The gluten-free recipes this week are “Thai Rice Noodle Bowl (GF)” on Wednesday.  Followed by “Pad Thai (GF)” on Thursday.

So give these a try as is or shake them up a bit with your own version.  “Happy Cooking” until next week and remember to share the link.  Thanks.

Thursday, August 10, 2017

Rhubarb Chutney


Rhubarb Chutney
(4 cups)



Ingredients:

3 cups Rhubarb, chopped
1 cup Brown Sugar, packed
1 cup White Balsamic Vinegar
1 cup Yellow Onion, finely diced
¾ cup Golden Raisins
1 tbsp. Worcestershire Sauce
2 tsp. Fresh Gingerroot, minced
1 tsp. Salt
¾ tsp. Curry Powder
¼ tsp. Ground Nutmeg
2 medium Pears, peeled and diced
2 tbsp. Fresh Mint, minced

Directions:

In a large saucepan, combine rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire, ginger, salt, curry and nutmeg.  Cook and stir until mixture comes to a boil.  Reduce heat and simmer uncovered for 25-30 minutes or until rhubarb is tender.  Stir occasionally.  Add pears and simmer uncovered for 10-15 minutes longer or until pears are tender.  Cool to room temperature and then stir in the mint.  Transfer to a sealable container and refrigerate at least 6 hours before serving.  Store up to a week in refrigerator.

Note:               It is always best to use fresh but frozen works too.

Note:               If you won’t use this much in a week, make a half recipe.

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Wednesday, August 9, 2017

Rhubarb Swirl Cheesecake


Rhubarb Swirl Cheesecake
(8-12 servings)



Ingredients:

2½ cups Rhubarb, thinly sliced
5/6 cup Sugar, divided
2 tbsp. Orange Juice
1¼ cups Graham Cracker Crumbs
¼ cup Butter, melted
3 pkg. (8 oz.) Cream Cheese, softened
16 oz. Sour Cream
1 tbsp. Cornstarch
2 tsp. Vanilla Extract
½ tsp. Salt
3 large Fresh Eggs, lightly beaten
8-1 oz. squares White Baking Chocolate, melted

Directions:

In a large sauce pan, bring rhubarb, 1/3 cup sugar and orange juice to a boil.  Reduce heat, cook and stir until thickened and rhubarb is tender.  Set aside.  In a medium bowl, combine cracker crumbs and butter.  Press onto the bottom of a greased 9-inch springform pan.  Place on a baking sheet and put into a preheated 350-degree oven for 7-9 minutes or until lightly browned.  Cool on a wire rack.  In a large mixing bowl, beat cream cheese, sour cream, cornstarch, vanilla, salt and remaining ½ cup of sugar until smooth.  Add eggs and beat just until combined.  Fold in white chocolate.  Pour half of the filling into crust.  Top with half of the rhubarb sauce.  Cut through batter with a knife to gently swirl rhubarb.  Layer with remaining filling and then rhubarb sauce.  Again, cut through layers with a knife to gently swirl rhubarb.  Place pan on a double thickness of heavy-duty foil and securely wrap foil around the pan.  Place the pan in a 2-inch high larger baking pan.  Now carefully add 1-inch of hot water to larger pan.  Place it in a preheated 350-degree oven for 60-70 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of pan to loosen.  Then cool for an hour before covering and refrigerating overnight.  Remove sides of pan and cut into desired portions when ready to serve.

Note:               It is always best to use fresh rhubarb but frozen works too.  

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Tuesday, August 8, 2017

Rhubarb Season is Coming to an End

As we get late in the summer, rhubarb season is coming to an end.  But that doesn’t mean it’s the last of it for you.

Fresh rhubarb is always the best option in recipes.  But if you can’t have fresh, frozen will work just as well.

Whether you have your own rhubarb stand or always get it at the farmer’s market, you might want to stock a little in your freezer before the season comes to a close.

It’s easy to do too.  Just cut off the leaves and root end, wash the stalks and dice.  Measure out the quantity desired and place in freezer zip-lock bags.  I always put 5 cups in quart size bags.  But you can put any amount depending on how you are going to use it.  Recipes usually call for 2½ to 5 cups.  Check the ones you wish to use and measure for them.  Remember to mark your bags with the information of date and quantity and, of course, that it is rhubarb.

When using frozen rhubarb, some recipes will call for it to be thawed and some it doesn’t matter.  If you need to thaw, place the bag in a bowl to catch any leakage.  It is best to thaw overnight in the refrigerator.  So plan ahead.

The recipes this week “Rhubarb Swirl Cheesecake” and a “Rhubarb Chutney” on Wednesday and Thursday.  Enjoy trying them and “Happy Cooking” until next week.  Remember to share this link too.  Thanks.

Thursday, August 3, 2017

The "Ham" Burger


The “Ham” Burger
(4 servings)



Ingredients:

6 oz. Ham (cooked and chopped)
1¼ lb. Ground Pork
1 large Egg Yolk, lightly beaten
1 clove Fresh Garlic, minced
2 tsp. Fresh Thyme, chopped
½ tsp. Black Pepper
1 tbsp. Canola Oil
4 slices Gruyere Cheese
Caramelized Onions
4 Brioche Burger Buns, toasted
¼ cup Spicy Brown Mustard

Directions:

Place chopped ham in a food processor and pulse about 12 times to get a very fine chop.  Transfer to a large bowl and add the ground pork, egg yolk, garlic and thyme.  Gently combine and form into 4 equal patties.  Sprinkle each side with pepper and grill until done (about 10-12 minutes).  During last 2 minutes, top with cheese and toast buns.  To assemble, place patty in grilled side of bottom bun, equally divide caramelized onions on top of patties.  Spread mustard on grilled side of top bun and place on top of onions.  Enjoy.

Note:               To caramelize onions, slice a small to medium onion.  Place in a large skillet with 2 tbsp. butter over medium heat.  Cook for about 20-30 minutes or until onion has caramelized.

Note:               You can always use other condiments or even add to these.  Always make a burger your own.

Ideas for Future Efforts
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