Mixed Bean Salad

As the days of summer were winding down, I got both soy beans and green beans in our CSA one week. I had a recipe saved on Pinterest for a while about a mixed bean salad and I thought it would be the perfect use for the produce I got. 

It also doesn't hurt that green beans are The Good Daughter's favorite. I love fresh green beans only, refusing to eat canned or frozen. And I will confess that eating cooked green beans with bacon and onions can get old after a while. 

I liked the fresh summer taste to this salad and it made a great side dish with some baked white fish.  

Ingredients:  
1/2 pound green beans, trimmed and halved crosswise 
2 tablespoons cider vinegar 
3 tablespoons extra-virgin olive oil 
1 tablespoon fresh oregano leaves, finely chopped 
1 shallot, thinly sliced 
2 teaspoons grainy mustard 
2 teaspoons honey 
1 cup shelled soy beans 
1 can light red kidney beans, rinsed and drained 
1 can chickpeas, rinsed and drained 
salt and pepper to taste  

Directions: 
~Bring a large pot of water to a full boil. Add a hearty pinch of salt. Cook green beans until tender crisp, about 2 to 3 minutes. Remove from water and submerge in ice water. Drain and rinse until cold. 

~In a large bowl add vinegar, oil, oregano, shallot, mustard and honey. Whisk to combine. Add all of the beans and toss to combine. Season with salt and pepper. 

recipe modified from:Martha

Freezer Cooking Part 1

When I was pregnant with The Good Daughter, I wanted to have a large freezer stash of meals on hand for after she was born. The Good Husband worked 12 hour shifts then, and I wanted meals I could just throw together.

I made a list of meals and ingredients and went shopping after work when I was 37 weeks pregnant with the intention of cooking that entire weekend. I dropped about $300 at the store. The next day at a routine check-up - SURPRISE! - I had to go to the hospital and get induced the next day. Needless to say I didn't make one damn freezer meal.

So this pregnancy I vowed to not wait until 37 weeks pregnant before I got started and to actually make some meals. I collected recipes for a while and thankfully just after our freezer went tits up, and we found a new one at a yard sale, I got started.

I originally had a list of 15 meals I wanted to make with a variety of proteins and meals (breakfast, lunch dinner). I had the added task of trying to find meals that wouldn't be too heavy since it will be the middle of July once The Good Son is born. That last task proved to be the hardest. I also wanted a variety of meals - ones that could just be put in the slow cooker and some that could be thawed and baked.

But I split my shopping up into two big trips and after TGD went to bed, for one week, I made meals. Below is what I made in round one.

Cilantro Lime Chicken with Black Beans and Corn (double batch)

recipe adapted from Ring Around the Rosies 

Ingredients: 

6 chicken breasts

3 tablespoons canola oil

2 limes, juiced

2 cups cilantro

1 large bag of frozen organic corn

4 minced garlic cloves

1 finely chopped red onion

2 cans of organic black beans, rinsed

2 teaspoons cumin

2 teaspoons chipotle powder

salt/pepper to taste

Directions: 

~Divide all ingredients evenly and place in gallon freezer bags. Shake to combine.

Instructions for Container:

~Cook in a slow cooker on low 8 hours or high 4 hours, serve with tortillas, sour cream, guacamole, and/or cheese.

Healthy Mama BBQ Chicken (double batch)

recipe adapted from Mama and Baby Love 

Ingredients: 

3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces

2 large green pepper, cut into strips

1 large red pepper, cut into strips

2 zucchini, chopped

2 cups chopped onion

2 tablespoon flour

2 pounds boneless, skinless chicken breasts

1 cup ketchup

1/2 cup water

1/4 cup apple cider vinegar

3 tablespoons light brown sugar

3 tablespoons sugar

1/4 tablespoon fresh ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon ground mustard

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

Directions: 

~Divide all ingredients evenly and place in gallon freezer bags. Shake to combine.

Instructions for Container:

~Cook in a slow cooker on low 8 hours or high 4 hours.

Barbacoa Beef, Cilantro Lime Rice and Corn salsa

recipes from Skinnytaste 

Barbacoa Beef

Ingredients: 

3 lbs beef eye of round or bottom round roast, all fat trimmed 

5 cloves garlic 

1/2 medium onion 

1/2 lime, juice 

2-4 chiptoles in adobo sauce (to taste) 

1 tbsp ground cumin 

1 tbsp ground oregano 

1/2 tsp ground cloves 

salt and pepper 

3 bay leaves 

1 tsp oil 

1 cup water

Directions:
~Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender and pulse on high until combined.

~Trim meat of fat and cut into 4 inch cubes. Place in freezer bag and add spice mixture and bay leaves.

Day of Cooking:

~Cook in a slow cooker on low for 8 hours. Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks. Remove bay leaf and add meat back to the crock pot. Cook on low for 20-30 minutes.

Chipotle's "Skinny" Cilantro Lime Rice

Ingredients:

1 cup extra long grain rice or basmati rice 

1/2 lime, juice of 

2 cups water 

1 tsp salt 

3 tbsp fresh chopped cilantro 

3 tsp vegetable oil

Directions:

~In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

~In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed. Allow rice to cool completely and add to freezer bag.

Day of Cooking:

~Place rice in large microwavable bowl, add 2-3 tablespoons water to rice. Microwave 2-3 minutes. Fluff with fork and repeat. Let stand 2 minutes, then fluff again.

Corn Salsa with Lime
Ingredients:  

4 cups frozen organic sweet corn

2 vine ripe tomatoes, diced 

1/2 red onion, diced 

1 scallion, diced 

1-2 jalapeños, seeded and diced

2 tbsp chopped cilantro 

1 1/2 limes, juice of 

chipotle chili powder, to taste 

salt and fresh pepper to taste

Directions: 

~Combine all into a freezer bag.

Day of Cooking:

~Thaw in fridge. Serve with completely thawed.  

Honey Teriyaki Chicken

recipe adapted from Once A Month Mom

Ingredients:

4 pieces boneless, skinless, chicken breast

1/2 cup honey

1/2 cup soy sauce

1/4 cup water

2 teaspoons ground ginger

2 teaspoons minced garlic

1 teaspoons onion powder

Directions:

~Combine all ingredients into a gallon freezer bag.

Day of Cooking:

~Thaw in fridge. Remove from marinade. Grill chicken until juices run clear. Or to cook in oven, place in a greased baking dish and cover with foil. Bake at 350ºF uncovered 20-30 minutes. Uncover and bake 20-30 minutes longer or until juices run clear.

Breakfast Burritos (double batch)

recipe by The Good Wife

Ingredients:

10 large flour tortillas

2 tablespoons oil

1/2 green pepper, chopped

1/2 green onion, chopped

12 oz turkey sausage

10 eggs

1/4 cup heavy cream

1 1/2 cups shredded cheese, any flavor

salt and pepper to taste

Directions:

~Add oil to skillet and cook turkey sausage on medium high heat until cooked through. Add pepper and onion and cook until veggies are soft. Remove from skillet. Turn heat to low.

~In a medium bowl, whisk to combine eggs, heavy cream, salt and pepper. Add to skillet and scramble until almost set. Allow to cool completely. Add sausage and veggie mixture and stir to combine. Add 1-2 tablespoons in each tortillas and top with cheese. Roll and wrap in plastic wrap and foil.

Day of Cooking.

~Remove from wrapper. Wrap in a paper towel and microwave on high 60-90 or until hot.

Shrimp Scampi (double batch)

recipe from What's Cooking Chicago? 
Ingredients:
2 pounds (12 to 15 per pound) shrimp in the shell 
3 tablespoons good olive oil 
2 tablespoons dry white wine 
Kosher salt and freshly ground black pepper 
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 
4 teaspoons minced garlic (4 cloves) 
1/4 cup minced shallots 
3 tablespoons minced fresh parsley leaves 
1 teaspoon minced fresh rosemary leaves 
1/4 teaspoon crushed red pepper flakes 
1 teaspoon grated lemon zest 
2 tablespoons freshly squeezed lemon juice 
1 extra-large egg yolk 
2/3 cup panko 

Directions:
~Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. 

~In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

~Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Label and freeze.

Day of Cooking:
~Thaw in fridge. Bake at 425 degrees for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Winter Squash Soup with Gruyère Croutons

This was a great addition to our Thanksgiving dinner. I wanted something light to have as a first course along with salad and I needed to use the last of the squash from my CSA.

Overall, I was happy with the soup. My mom, however, LOVED it and got the recipe before she left. 

Ingredients:

Soup

1/4 cup ( 1/2 stick) butter

1 large onion, finely chopped

4 large garlic cloves, chopped

3 14 1/2-ounce cans low-salt chicken broth

4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)

4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)

1 1/4 teaspoons minced fresh thyme

1 1/4 teaspoons minced fresh sage

1/4 cup whipping cream

2 teaspoons sugar

Croutons

2 tablespoons (1/4 stick) butter

24 1/4-inch-thick baguette bread slices

1 cup grated Gruyère cheese

1 teaspoon minced fresh thyme

1 teaspoon minced fresh sage

Directions:

For soup:
~Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

~Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.) 

For croutons:

~Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

recipe by: epicurious

Mushroom and Leek Gratin

A while back I picked up the newest edition of Everyday Food by Martha Stewart. In it were several recipes I wanted to try out. The one for mushroom and leek gratin stood out to me and the next day at the holiday market, I made sure to pick up some leeks.

The end result was far less pretty than the dish in the magazine because, honestly, I wasn't going to line up all the mushrooms in a pretty little row. I just wanted to EAT it. 

The dish turned out amazing! It was hearty but not heavy and it made a great dinner with a salad and some bread and butter and a glass of wine. The Good Daughter ate almost half of one dish. This is going in my recipe rotation.

Ingredients:

2 tablespoons extra-virgin olive oil

2 pounds large portobello mushrooms (6 to 8), stemmed and sliced 1/2-inch thick

2 leeks (white and light-green parts only), cut into 1/4-inch-thick half-moons and rinsed

2-3 cloves garlic, minced

1/4 cup dry white wine

3/4 cup heavy cream

2 tablespoons fresh lemon juice

1 tablespoon fresh thyme leaves

1 ounce Parmesan, finely grated

Directions:

~Preheat oven to 375 degrees. In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium-high. Working in batches if necessary, add 2 pounds large portobello mushrooms (6 to 8), stemmed and sliced 1/2-inch thick, and cook, tossing occasionally, until softened, about 10 minutes to 15 minutes. Transfer to a paper-towel-lined plate.

~Wipe out skillet, return to heat and add 2 tablespoons oil. Add 2 leeks (white and light-green parts only), cut into 1/4-inch-thick half-moons and rinsed, 2-3 cloves garlic, minced and season with coarse salt and ground pepper. Cook, stirring frequently, until softened, about 8 minutes. Add 1/4 cup dry white wine, such as chardonnay, and cook until almost evaporated, about 2 minutes to 3 minutes. Stir in 3/4 cup heavy cream, 2 tablespoons fresh lemon juice and 1 tablespoon fresh thyme leaves.

~Transfer leek mixture to a 2-quart baking dish. Top with mushroom slices, overlapping slightly. Sprinkle with 1 ounce Parmesan, finely grated (1/4 cup) and bake until edges are bubbling, about 20 minutes to 25 minutes. Serve warm.

recipe modified from: Martha Stewart

Pumpkin Lasagna and CSA Potluck

Way back in September our CSA farm hosted a potluck for all the members of the CSA.  We got pumpkin that week and I was burned out of sweet pumpkin dishes.  I decided I would make a pumpkin lasagna with chard and walnuts. Because I had to corral The Good Daughter, I was practically last in line for the food and when I got to my dish, it was all gone. So I take it, it was well received and I hadn't fucked it up.

I made a smaller batch later that week for dinner and it was amazing!  I added some sage sausage in our version and it was so hearty that even The Good Husband had a bite. I am so happy to have a savory pumpkin dish.

The Good Daughter is in love with chickens. They are able to get out of the fence and walk around the property. The first time a chicken jumped out of there, she gasped and looked at me in horror, like she knew that chicken was going to get in trouble.

fields

cows

our party

the chicken coop

  more fields

Ingredients:

2 tablespoons olive oil
2 onions, chopped
2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
2 1/4 teaspoons salt
1 teaspoon fresh-ground black pepper
1 tablespoon fresh sage
1/2 teaspoon grated nutmeg

1/2 cup walnut halves
3 cups canned pumpkin puree
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan
1/2 cup milk
9 no-boil lasagne noodles (about 6 ounces)
1 tablespoon butter 

Directions:

~In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 tablespoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.

~Heat the oven to 400°. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 tablespoon sage, and 1/4 teaspoon nutmeg. 

~Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with half the walnuts and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, walnuts and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.

Alternative version:
~Brown one pound of sage sausage in a large skillet over medium heat. Drain and allow to cool. Add in with the Swiss chard layer. Bake as normal.

recipe modified from: Food and Wine

Pureed Pumpkin

Since we got pumpkin this week, the easiest thing to do was make puree. 

My mom likes to tell me of the time my aunt made pumpkin pie from a real pumpkin one Thanksgiving and how it tasted like shit. I've been haunted by that story ever since. It convinced me that eat a real pumpkin would be a daunting task, one doomed to failure and food tasting like shit.

But I over came that fear and pureed up my pumpkin. B/C really, it was too early to carve that bitch.

Roasted it was so easy and now that I have a full size food processor, pureeing it was easy too.

And I was able to make pumpkin spice syrup and lattes, pumpkin truffles and pumpkin donuts.

And I didn't attempt pumpkin pie.

Ingredients:

1 pumpkin

Directions:

~Remove stem and cut in half. Remove seeds and guts, reserving seeds if desired. (I hate pumpkin seeds, so mine got composted.) Place pumpkin on cookie sheet, cut side up and roast at 350 degrees to 1 to 1 1/2 hour or until soft. Allow to cool. 

~Scoop insides into a food processor and puree until smooth, about 5 minutes. Store in airtight container in the fridge.

recipe by: The Good Wife

Fried Okra

So this week, I got okra in my CSA. I mentioned that I only had it once before and it was slimmy. I don't like okra and for the first time I actually thought I would see if I could trade with somone so I didn't have to eat it. But I sacked up and took it home. But was at a loss on how to eat it.

So how do you eat a veggie you're not sure you like? You fry the shit out of it. At least that's what we do in the Midwest and most of the South.

I have a friend that lives in TN and she gave me her tips for fried okra. She also told me her basic recipe, so than you so much V!

These turned out way better than expected. First off, I have never fried in straight cornmeal and that added a unique flavor and crunch. I also tried to slice the okra thin. I found the pieces that were a little thick leaned towards the slimy side. But overall, I would give this dish a 8 out of 10 with room for improvement. If I make them again, I might make a spicy dipping sauce to go with it.

Ingredients:
10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

Directions:
~In a small bowl, whisk egg and soak okra for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.

~Heat oil in a large skillet (I used cast iron) over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels. Sprinkle with salt and serve.

Twice Baked 'Tater Casserole

'Taters so good, you'll slap your momma.

I love twice backed potatoes, even though I only grew up on the kind that came out of a box. Something about the smooth silkiness of potatoes with the crunch of bacon, or as in the case of the boxed kind - fake bacon.

But even though I love TBT, they are always such a bitch to make and really, I don't end up eating the baked potato bottom anyway. So it was a wonderful moment when I found this recipe on Pinterest.

It was way better than the time I just made cheesy bacon mashed 'taters. It was just so smooth and decadent. That might have something to do with the butter and cream cheese and sour cream and bacon and cheddar cheese. I could have eaten the entire pan, but I showed restraint, something my blood sugar appreciates.

I did make this all organically, with bacon and garlic from my CSA and the other ingredients organic. That's not to say that made a difference, but I did feel a little better about all the fat and carbs I was eating since they were organic. I bet my fat ass begs to differ.

Ingredients:
6-7 large russet potatoes, peeled and diced
10 slices bacon, plus more for top
8 oz cream cheese
1 stick unsalted butter, melted
8 oz sour cream
3-4 cloves garlic
3-4 green onion, sliced
2 cups shredded cheddar cheese, plus more for top
salt and pepper to taste

Directions:
~Preheat oven to 350 degrees. Place peeled and diced potatoes in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.

~Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp. Transfer to paper towels to drain; let cool, and crumble into pieces.

~In a small sauce pan melt the butter over low heat. Add the garlic cloves, peeled and crush and allow to steep in the butter for 5 minutes. Remove the garlic and set aside.

~In the bowl of a stand mixer or using a hand held mixer, combine potatoes and blend until fluffy and smooth. Add the cream cheese, garlic butter and sour cream and blend until combined and smooth. Add cheddar cheese, half of the sliced green onion, half the bacon, salt, and pepper. Stir until well combined.

~Transfer to a buttered 3-quart baking dish. Top with 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon and green onion. Serve immediately (and slap your momma).

recipe modified from: here

Easy Garlic Dill Pickles

We got cucumbers in our CSA way back in week 9. We used one in a salad and the other two I used to make easy garlic dill pickles. I'm not really a huge pickle fan, but I thought this would be a great way to dip my pinky toe into the canning process.

They were super easy to make and I didn't kill anyone with botulism. And I was able to add a shitton more garlic to the batch I wanted to eat. I tried to put the dill and the garlic in the middle of the spears but I don't think the order really mattered. I just wasn't able to get a photo with the garlic cloves visible.

I made these on a Tuesday and they were gone by the weekend. I would make a couple of batches.

Ingredients:
1 quart mason jars with lid
12 ounces of cucumbers (about 6 small or 2 large cucumbers)
3-6 cloves garlic, depending on your tastes
8 sprigs fresh dill
1 tablespoon coriander seeds
1 tablespoon sugar
1 1/2 tablespoons kosher salt
2/3 cup white vinegar
1 cup water

Directions:
~Wash the mason jar and lid in hot soapy water, rinse, and let air dry.

~Quarter the cucumbers into four slices each, lengthwise. Cut the garlic cloves in half.

~In an extra mason jar or covered container, combine coriander seeds, sugar, kosher salt and white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add the water to the mixture.

~In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and dill. Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

recipe modified from: A Couple Cooks

Kohlrabi Slaw

This week I had to figure out what to do with kohlrabi. I have never had it before, have never seen it at the store and didn't know what it tasted like at all.

Luckily I just happen to catch a small recipe in Martha Stewart's Living magazine. I was in the waiting room at the doctor's office, so I didn't have time to copy it. I just saw the words kohlrabi, slaw and apples. So I really just winged this dish.

But it was really great. The kohlrabi has a nice mild flavor and gives the slaw a nice crunch. I used green apples in this dish, but you can use any type. I am actually not a big fan of green apples, but I had already eaten all the red apples, leaving The Good Husband and The Good Daughter the greens, so I had to make due.

This is a nice simple dish that I would take to any summer cookout.

Ingredients:
Kohlrabi, peeled and cut into matchsticks
Apple, peeled cut into matchsticks
1 tablespoon apple cider vinegar
1/2 tablespoon sugar
1/2 tablespoon oil
salt and pepper to taste

Directions:
~Toss all ingredients until well combine and serve.

NOTE: if the kohlrabi are young and tender, there is no need to peel the bulb, otherwise peel the outer skin. I peeled both the kohlrabi and half the apple in this dish.

recipe by:The Good Wife

Marinated Veggie Salad

Before we got pounded with rain for the last few days, there was a span of 3 days that was almost summerish. It was warm and the sun was setting later and it was great weather to open all the windows. It was also great weather to grill.

The Good Husband fired up the grill for the season and we had chicken and this marinated veggie salad. While TGH was fooling with the grill, I was able to chop the veggies and it marinated while the chicken cooked. The Good Daughter went to town on this, so it is kid friendly, keeping in mind, my kid is a freak.

Ingredients:
1 orange pepper, diced
1 large tomato, diced
1 cup cherry tomatoes, halved
1 zucchini, diced
1 summer squash, diced
1/2 red onion, diced
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons water
1 tablespoons fresh thyme, chopped
2 garlic cloves, minced

Directions:
~Combine first seven ingredients.

~Combine the remaining ingredients in a screwtop jar and shake the shit out of to combine. Pour over veggies and toss to coat.

~Allow to sit at room temperature for at least 30 minutes.

recipe by: Better Homes and Gardens Diabetic Living Cookbook

Mashed Cauliflower Do Over

I've made mashed cauliflower before. But I didn't use a recipe and it turned out only ok. This time I used a recipe.

I found this recipe from The Novice Chef and used it as a guideline.

And the results were amazing. I think this will become the standard recipe in The Good Household.

Ingredients:
1 head cauliflower, diced
Chicken Stock
1 shallot
2-3 garlic cloves
1/4 cup shredded cheese, I used an Italian blend
1/2 cup light sour cream
Salt and Pepper to taste

Directions:
~In a large stock pot over high heat, add cauliflower and enough chicken stock to completely cover the cauliflower. Bring to a boil and boil for 8 minutes or until tender. Drain and set aside.

~In a food processor, process the remaining ingredients until desired consistency, careful not to over-process. Season with salt and pepper to taste and serve immediately.

recipe modified from: The Novice Chef

Roasted Veggie Sandwich

I've had this recipe for a while. I saw in a wedding magazine in their shape up to fit in the dress special. I have been making it ever since, since it was tasty. However, I have no doubt that 7 years removed from the original article and recipe, it is not as healthy as it once was.

But it still is tasty.

Ingredients:
1 small eggplant, thinly sliced
1 small red onion, thinly sliced
1 each red, orange, yellow and green bell pepper, cut into thin strips
1/2 cup orange juice
1/2 olive oil
salt, pepper and all purpose seasoning to taste
hummus
feta cheese
alfalfa sprouts
2 pieces of whole grain bread

Directions:
To roast veggies: Toss the veggies in the orange juice and olive oil. Season to taste with salt, pepper and all purpose seasoning. Roast in a 375 degree oven for 15-20 minutes until tender and slightly charred.

To assemble: Spread hummus on two slices of whole grain bread, top with feta cheese, roasted veggies and alfalfa sprouts.

recipe by: The Good Wife

Potato Leek Soup

You know there are a lot of simple recipes I haven't made yet. It seems like I would conquer the simple before moving on to the complex, but most of the time I forget I haven't made even the basic of dishes.

This is one of those simple dishes.

I had never made it or any variation of potato soup before. Come to think of it, I have never even had potato leek soup before.

But I had bought some leeks, thinking I would use them in a parsnip puree, but I didn't and I needed something else to make. Then it dawned on me to make this.

And it was simple to make and very flavorful. It was quick to make, which means it might become a staple in my menus.



Ingredients:
2 tablespoons butter
1 tablespoon canola oil
2 leeks, thinly sliced
3 shallots, chopped
6 – 8 russet potatoes, diced
4 cups turkey or chicken broth
1 cup milk or heavy cream
salt to taste
fresh ground black pepper to taste

Directions:
~Cook leeks and shallots in butter and oil in a large sauce pan until tender. Add salt and pepper to taste.

~Add potatoes and enough broth to cover. Bring to a boil; reduce to a simmer and cook for 20 minutes. Pour half of the soup mixture into a blender and puree. Meanwhile, use a potato masher and gently mash the potato mixture in the pan. Add the blended soup back into the pan and add the milk or cream. Heat through and served with bacon crumbles.

recipe by: The Good Wife

Pan Roasted Cabbage Sprouts

I really wish there was a picture for this but hey, it gets dark at 4 pm now and I don't have any fancy lighting.

Using the cabbage sprouts I got at the Holiday Farmer's Market, I decided to modify a recipe I saw from Sunny Anderson on Cooking for Real. She used brussel sprouts instead.

Ingredients:
4 strips thick-cut bacon
2 tablespoons butter
1 pound cabbage sprouts, shredded
1/2 large onion, chopped
Salt and pepper

Directions:
~Cook bacon in a large skillet over medium-high heat until crispy. Remove, allow to cool and chop.

~Shred cabbage sprouts and add to the same pan with bacon fat. Add butter and onions and cook, stirring occasionally, until sprouts are golden brown, 10 to 12 minutes. Season with salt and pepper and add bacon back to pan.

~Serve warm.

recipe modified from: Sunny Anderson

Roasted Asparagus with Poached Egg and Balsamic Reduction

For the asparagus I recieved in my CSA box, I was torn between this recipe and beer battered asparagus. This won out (I don't want to get The Good Baby drunk, you know) and I will say that it was mighty tasty.


I have never made poached eggs before and honestly I was a little intimated by them. But after following the directions in the recipe to a tee and double checking with my Joy of Cooking, I was able to produce two decent poached eggs. One egg was a little more done than I would have liked but the other one was near perfection.

Everything in this meal, from the balasmic reduction to the Parmesan cheese was simple and perfect. All around a nice dinner.

Ingredients:
1 medium thick asparagus bunch, tough ends removed
2 tablespoons olive oil
Coarse salt
1/2 cup balsamic vinegar
1 teaspoon light-brown sugar
1 tablespoon cider vinegar
4 large eggs
2 ounces shaved parmesan

Directions:
~Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).

~In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.

~Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.

~Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.

recipe by: Martha Stewart

Mashed Cauliflower

I know it is hard to believe but even in The Good Household, we get a tad tired of mashed potatoes all the time. Blasphemy you say! But every once in a while it is nice to have some other form of mashed vegetable.

Now, I should have googled a mashed cauliflower recipe before I made this, but being hardheaded like I am, I figured I could just wing it. I mean, all I needed to do was replace the potatoes with the cauliflower, right?

I think the final result turned out well. While the cauliflower didn't have the same texture as mashed potatoes, they were still tasty. I would make this again in a heartbeat but maybe I will google it first.

Ingredients:

1 head of cauliflower, chopped

2 cups of chicken stock

2 tablespoons of butter

2 tablespoons of milk

1/2 tablespoon of garlic powder, roughly

1/2 tablespoon parsley, minced

1 cup cheddar cheese

Directions:

~Add the cauliflower and chicken stock and bring to a boil on the stove top. Cover and reduce heat to a simmer. Simmer for 20 minutes or until the cauliflower is soft.

~Drain the cauliflower and add it back to the pot. Add the butter, milk and garlic powder. Mash with a potato masher. Add cheese and serve immediately.

recipe by: The Good Wife

Valentine Dinner

The Good Husband and I don't go out much. We are saving for our new house and for The Good Baby. Besides, anything that I really want to eat right now, I cannot due to pregnancy. We aren't really gift giving people either, so my Valentine's Day gift to TGH was to make a nice dinner.

On the menu:
~Shrimp Cocktail
~Seared New York Strip for TGH
~Butter Poached Lobster Tail for me
~Garlic Cheddar Mashed Potatoes
~Sweet Butter Peas

We went to the seafood market that morning during our errands and who knew that lobster was such a Valentine's Day staple? I didn't know, but then again, this was the first time the I cooked lobster. We normally don't eat lobster or crab because of the expense but since it was a holiday and all, I decided to splurge.

For the lobster - I used two 4 ounce rock lobster tails, removing the shell. I melted one stick of butter in a small sauce pan over low heat. I allowed the butter to heat for about 15 to 20 minutes. I then added the lobster tails and poached them slowly for about 8 minutes.

I will admit that I was terrified that I would over cook the lobster and it would become rubbery. But I think the poaching really did the trick because the meat was so sweet and tender and not at all rubbery. Worth every penny.

For the NY Strip - I allowed the steak to come to room temperature, 30 minutes before I was ready to cook them. I salt and peppered both sides of the steak and allowed a pan to get extremely hot over medium high heat. I added one tablespoon of oil to the pan, and seared the steak on each side for 3 minutes. I then removed the pan from the heat and turned the burner to low medium. I added 3 tablespoons of butter and allowed it to melt. I then returned the pan to the heat and based the steak with the melted butter for another 5 minutes.

Not how I usually cook steak but since it was a special dinner, I decided all the butter would be worth it.

For the 'taters - I used my normal mashed 'taters recipe, but I removed all of the skins. I added one clove of pressed garlic to the butter and allowed the butter and the garlic to melt together in a small saucepan over low heat while the 'taters boiled. I then added 1 cup of cheddar cheese to the 'taters when I mashed them.

This is really just a simple way to make something that tastes like twice baked potatoes, since we really only eat the filling and not the 'tater skin anyway. I just took the recipe for what would be the filling of a twice baked and served it alone.

For the peas - I cooked the peas the way my gma cooks peas. From the freezer, with a pat of butter and a spoon full of sugar. Place in a microwave dish, add the butter and the sugar and microwave, covered for a few minutes. Yum.

recipes by: The Good Wife

Easy Vegetable Rice Medley

A great side dish for the BBQ Pork Steak is this vegetable rice medley I saw in Kraft Food and Family Magazine. I have been getting the KFFM since 2005 but I have never really found all that many recipes that I like. They also recently switched formats for the magazine and I have found they rely too much on processed and boxed foods.

But the older magazines do have some good easy recipes, like this one. This recipe appeared in the Winter 2006 KFFM. This rice dish is easy to make, fast and flavorful. Also the picture in the KFFM is so pretty, that is the real reason I decided to make it. (The picture on the website is not the same as the one in the original magazine, so I was not seduced by that one. Even my picture is not as pretty as the original.)

Ingredients:
1 Tbsp. canola oil
1 cup chopped onions (about 1 medium)
1/2 cup chopped carrots (about 1 medium)
1/2 cup chopped celery (about 1 stalk)
1/2 cup chopped red peppers
1 can fat-free reduced-sodium chicken broth
1-1/2 cups white rice, uncooked, I used Jasmine rice since that is all I had on hand
1 cup frozen peas, I omitted the peas

Directions:
~Heat oil in nonstick skillet. Add onions, carrots, celery and peppers; cook 5 min. or until tender.

~Add broth; bring to boil.

~Stir rice and peas; cover. Simmer 5 min. Remove from heat. Let stand 5 min. before serving.

recipe by: Kraft Food and Family Magazine, Winter 2006

French Fried Onions

Like any good Midwestern girl, I love fried vegetables, especially onion rings. But I have always been scared to make them. I don't know what struck me as particularly scary about making homemade onion rings, but I never did try. Until I saw this recipe for onion strings on The Pioneer Woman's website.

I was amazed at how fast and easy these were to make and they provided for a great topping for homemade burgers. I foresee great use of this recipe now that Thanksgiving is coming up and I always get stuck making green bean casserole.

Ingredients:
1 large onion, I used one medium white onion
2 cups buttermilk, I used two tablespoons of lemon juice plus enough milk to make 2 cups
2 cups flour
1 scant tablespoon salt
Lots of black pepper
1/4 to 1/2 teaspoon Cayenne Pepper, I omitted
Canola Oil

Directions:
~Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour.

~Combine dry ingredients and set aside. Heat oil to 375 degrees.

~Grab a handful of onions, throw into the flour mixture, tab to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.

recipe by: The Pioneer Woman