Last night we made the best BLT's ever! But we did add extra stuff that seemed to pacify him.
I have to admit that I am a food show junkie. And on an episode of Simply Ming, he made a simple BLT, but put cilantro lime mayo on it. I thought, "I can do that," and it turns out I was right. Just to avoid confusion, a BLT is a sandwich with bacon, lettuce, and tomato. Darren was pretty disappointed to learn it contained no beef patty. But he seemed ok with the end result after we fixed it up a bit.
For the special mayo, chop up a good amount of cilantro, add it to some mayo, and squeeze in some fresh lime juice. Slather it on (I know that sounds gross, the the cilantro and lime juice really lighten up the mayo) some yummy bread (we used sourdough) and then put on the bacon, sliced tomato, and lettuce. To make ours even better, we sliced zucchini and yellow squash, put on olive oil, salt, pepper, and lemon pepper, grilled them and then put them in the sandwiches.
Oh, man! It was the best sandwich I have ever tasted! Do you think this means I am ready for my own cooking show?
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Wednesday, August 18, 2010
Saturday, March 6, 2010
Sorta-Soba Bowls (Japanese Noodle Bowls)
Over at Simply Modern Mom, Tiffany has started an Over-used Recipe Swap in the hopes of getting 365 new dinner ideas. If you are in need of some new dinner ideas, check out her website - there are some yummy recipes just waiting to be used by someone new.
Here is one of my new favorites. It comes from Rachael Ray's cookbook, Just in Time.
Sorta-Soba Bowls (Japanese Noodles Bowls)
Salt
1 pound whole-wheat spaghetti (I use a smaller pasta, usually rotini or corkscrew noodles)
2 tbs vegetable oil
1 large onion, thinly sliced
2 large garlic cloves, chopped
1 cup shredded carrots
1 medium zucchini, halved and sliced into half moons 1/2 inch thick (I just dice it)
16-20 shiitake mushrooms, stemmed and thinly sliced
1 head bok choy, cored and coarsely chopped
2 quarts (8 cups) chicken or vegetable stock (I use about half this because we don't like it so soupy)
1 cup fresh bean sprouts
2 tbs toasted sesame seeds
1 tbs ground coriander
1 tbs chili powder
1/2 tsp cayenne pepper (this and the chili powder add a big kick of spice, so I generally only use a dash of one or the other)
Tamari (aged soy sauce)
1. Place a large pot of water over high heat and bring to a boil. Liberally salt the water, add the pasta and cook al dente. Drain and toss with a little bit of vegetable oil.
2. While the pasta water is coming to a boil, place a large soup pot over medium-high heat and add the 2 tablespoons of vegetable oil, twice around the pan. Add the onion, garlic, carrots, and zucchini and cook until the onions and zucchini start to get tender, 4 - 5 minutes. Add the mushrooms and bok choy and cook for another 2 -3 minutes. Add the stock, bring up to a bubble, and simmer for 5 minutes. Add the bean sprouts and remove from the heat.
3. In a small bowl, combine the toasted sesame seeds, ground coriander, chili powder, and cayenne pepper and reserve for garnishing the soup.
4. To serve, use a pair of tongs to twist a portion of the whole-wheat noodles into a nest (or just spoon in the noodles) and transfer to a soup bowl. Douse the noodles with some tamari (we use soy sauce-a little goes a long way, so don't add too much) and sprinkle with the sesame-spice mixture. Ladle the vegetables and broth over the noddles and serve with chopstick and large soup spoons for slurping.
This can be on the table in about 20 minutes, is pretty healthy, and something really different. Hope you enjoy this!
Here is one of my new favorites. It comes from Rachael Ray's cookbook, Just in Time.Sorta-Soba Bowls (Japanese Noodles Bowls)
Salt
1 pound whole-wheat spaghetti (I use a smaller pasta, usually rotini or corkscrew noodles)
2 tbs vegetable oil
1 large onion, thinly sliced
2 large garlic cloves, chopped
1 cup shredded carrots
1 medium zucchini, halved and sliced into half moons 1/2 inch thick (I just dice it)
16-20 shiitake mushrooms, stemmed and thinly sliced
1 head bok choy, cored and coarsely chopped
2 quarts (8 cups) chicken or vegetable stock (I use about half this because we don't like it so soupy)
1 cup fresh bean sprouts
2 tbs toasted sesame seeds
1 tbs ground coriander
1 tbs chili powder
1/2 tsp cayenne pepper (this and the chili powder add a big kick of spice, so I generally only use a dash of one or the other)
Tamari (aged soy sauce)
1. Place a large pot of water over high heat and bring to a boil. Liberally salt the water, add the pasta and cook al dente. Drain and toss with a little bit of vegetable oil.
2. While the pasta water is coming to a boil, place a large soup pot over medium-high heat and add the 2 tablespoons of vegetable oil, twice around the pan. Add the onion, garlic, carrots, and zucchini and cook until the onions and zucchini start to get tender, 4 - 5 minutes. Add the mushrooms and bok choy and cook for another 2 -3 minutes. Add the stock, bring up to a bubble, and simmer for 5 minutes. Add the bean sprouts and remove from the heat.
3. In a small bowl, combine the toasted sesame seeds, ground coriander, chili powder, and cayenne pepper and reserve for garnishing the soup.
4. To serve, use a pair of tongs to twist a portion of the whole-wheat noodles into a nest (or just spoon in the noodles) and transfer to a soup bowl. Douse the noodles with some tamari (we use soy sauce-a little goes a long way, so don't add too much) and sprinkle with the sesame-spice mixture. Ladle the vegetables and broth over the noddles and serve with chopstick and large soup spoons for slurping.
This can be on the table in about 20 minutes, is pretty healthy, and something really different. Hope you enjoy this!
Tuesday, February 2, 2010
Breaded Pork Chops
I enjoy watching the last half of Rachael Ray in the mornings to see what she is cooking. A few weeks ago she pounded down pork chops and breaded them. It seemed so easy, so I decided to give it a go tonight. And sure enough, it was even easier than I thought.
So, take boneless pork chops and, one by one, put them between plastic wrap and pound them down (with a meat mallet or a small frying pan, or a sturdy cup) to about 1/4 of an inch. Salt and pepper both sides. Dredge in flour, then egg, then bread crumbs. Fry them in a little olive oil and butter. It only takes a few minutes per side. The pork is nice and tender and because it cooks so quickly, it does not dry out.
So, take boneless pork chops and, one by one, put them between plastic wrap and pound them down (with a meat mallet or a small frying pan, or a sturdy cup) to about 1/4 of an inch. Salt and pepper both sides. Dredge in flour, then egg, then bread crumbs. Fry them in a little olive oil and butter. It only takes a few minutes per side. The pork is nice and tender and because it cooks so quickly, it does not dry out.
Tuesday, January 26, 2010
Quick and Easy Meatball Soup
I picked up a new cookbook for a steal at Barnes and Noble yesterday; Simple 1-2-3; Cooking for Kids. Today for lunch I tried the recipe for Quick and Easy Meatball Soup. And it really was quick and easy and you can add whatever you want so you like it. Here is the original recipe:
1 pkg (15-18 oz) frozen meatballs without sauce, thawed
2 cans (14 oz each) Italian-style stewed tomatoes with juice
2 cans (14 oz each) beef broth
1 can (14 oz) mixed vegetables
1/2 cup uncooked rotini or small macaroni
1/2 teaspoon dried oregano leaves
Combine all ingredients. Bring to a boil, then reduce heat to low; cover and simmer 15 minutes or until pasta is tender.
I changed it a little to fit what I had.
Some meatballs from the big bag from Costco
1 can tomatoes with juice
2 cans beef broth
1 1/2 -2 cups water (it needed a little more liquid and it still tasted fine with the water added)
half a bag of frozen veggies
half a can of corn with juice
2 1/2 cups uncooked noodles
some oregano
1 bay leaf
Combined it all and let it simmer. Added salt and pepper and Parmesan cheese when served. So yummy! For Davis, I just drained out most the juice and put the rest on his highchair tray.
1 pkg (15-18 oz) frozen meatballs without sauce, thawed
2 cans (14 oz each) Italian-style stewed tomatoes with juice
2 cans (14 oz each) beef broth
1 can (14 oz) mixed vegetables
1/2 cup uncooked rotini or small macaroni
1/2 teaspoon dried oregano leaves
Combine all ingredients. Bring to a boil, then reduce heat to low; cover and simmer 15 minutes or until pasta is tender.
I changed it a little to fit what I had.
Some meatballs from the big bag from Costco
1 can tomatoes with juice
2 cans beef broth
1 1/2 -2 cups water (it needed a little more liquid and it still tasted fine with the water added)
half a bag of frozen veggies
half a can of corn with juice
2 1/2 cups uncooked noodles
some oregano
1 bay leaf
Combined it all and let it simmer. Added salt and pepper and Parmesan cheese when served. So yummy! For Davis, I just drained out most the juice and put the rest on his highchair tray.
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