It’s been a long hiatus since I last blogged about food.  To be honest, I haven’t been upright for more than 8 weeks so the thought of cooking and food in general has not been appetizing (very sad for a foodie).  My kids have watched more than their half hour allotment of television and the hubby has made dinner like his world famous breakfast burritos, spaghetti, and tacos as I writhe in bed.:) But things are looking up!

I made this dish for my sister while she visited last weekend.  She’s not much of a cook (her words, not mine) and she even thought it was easy.  The salmon pulls together in no time and the warm French lentils are really yummy, especially with the vinaigrette.  The addition of the turnip and whole onion pricked with cloves seemed bizarre but I did it anyway and it really did add a rich flavor.  Need some other lentil recipes?  Here’s one of my favorites.  This dish would make for a great vegetarian meal as well.

Panko-Crusted Salmon

Recipe Courtesy Of:  Ina Garten

Ingredients

• 2/3 cup panko (Japanese dried bread flakes)
• 2 tablespoons minced fresh parsley
• 1 teaspoon grated lemon zest
• Kosher salt and freshly ground black pepper
• 2 tablespoons good olive oil
• 4 (6- to 8-ounce) salmon fillets, skin on
• 2 tablespoons Dijon mustard
• 2 tablespoons vegetable oil
• Lemon wedges, for serving

Directions

It was an unusual Christmas for us this year.  We were loaded up and ready to head east to spend time with family when illness hit.  Since this is a food blog, I’ll spare all the details.  So we returned home and unpacked everything that we had spent about 24 hours to pack.  Between sickness and two snow storms, we figured it was a sign that we should stay put for Christmas.  So, I was scrambling to come up with a Plan B.  I hate scrambling.  How do I entertain two kids under the age of four for the next two and a half weeks and what do I plan for our Christmas meal for just the four of us?

I was done with turkey after having it twice after Thanksgiving and I’m not a fan of ham. You know, all the nitrates.  My mom suggested I make an Indian dinner consisting of chicken biriyani (think an Indian meat and rice casserole), baingan bharta (roasted eggplant yumminess), raita, and papads.  Sometimes you just have to do what your mom says.  My mom makes a big Indian spread every year for Christmas Eve and we really missed it.  This meal was much easier than putting together a roast and all the trimmings and it’s really satisfying.  Of course, after I was done cooking, I felt chills and had to opt out of enjoying the meal.  Sigh.

For Christmas Eve day breakfast, we had these buttermilk waffles.  They are absolutely delicious.  And for Christmas Day breakfast, we had challah french toast.  Yum.

What did you have for your holiday spread?  I’ve got a ton of Sur La Table culinary goodies taking up major space in my basement so leave a comment and you could be entered to win a fun culinary prize!  Winners will be announced by next Sunday, January 8th.  Good luck!

Chicken Biriyani

Recipe Courtesy Of:  Mercy Samuel

• 2-3 tablespoons canola or vegetable oil
• 2 small onions, sliced thin
• 3 to 4 whole cloves
• 1 cinnamon stick
• 3 whole cardamom pods
• 3 bay leaves

• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 1/2 can tomato paste

• 1/2 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 green chili, seeds removed
• 1  teaspoon whole cumin seeds
• 1/2 cup cilantro leaves
• 1/2 cup mint leaves

• 4 lbs of boneless skinless chicken thighs (you can use bone-in legs and thighs but I prefer boneless)
• 3 cups of basmati rice, washed
• salt as desired

In a small food processor or blender, combine the ginger, garlic, green chili, cumin, cilantro and mint and pulse until it combines into a green paste.

In a large Dutch oven, heat oil over a medium heat flame.  Add bay leaves, cardamom, cinnamon and cloves until fragrant.  Next add the onions and saute.  When the onions turn golden, add the green paste and saute five minutes.  Add the turmeric, chili powder, salt and tomato paste.  Add the chicken pieces and saute for a few minutes.

Meanwhile, boil 8 cups of salted water in a large stock pot.  Once the water is boiling, add washed basmati rice into the pot.  Allow rice to boil over high heat for 7-10 minutes, until the rice is halfway cooked.  Strain.

In a lightly greased casserole dish, first layer the chicken and rice and alternate with rice on top.  Cover with aluminium foil and bake at 350 degrees for about 1 1/2 to 2 hours.

You can garnish the finished biriyani with a mixture of sautéed  onions, cashews and raisins.

Note: This can feed a crowd so adjust accordingly to meet your family’s needs.

Tis the season for making treats.  I know many of you stress over what to make for all the folks in your life but I find this part of the season most enjoyable.  I think all gifts should be consumables.:)

I have done something different each year and this year I opted for homemade granola, icebox shortbread cookies and the real special folks in our lives (This year we were introduced to preschool teachers…God bless them!) got a batch of raisin scones.  The scones are super easy to make and people love them.

Cherry, Almond and Cinnamon Granola

Recipe Courtesy Of:  Ina Garten

• 4 cups old-fashioned rolled oats
• 2 cups sweetened, shredded coconut
• 2 cups sliced almonds
• 1 1/2 cups dried cherries, chopped
• 1/2 cup vegetable oil
• 1/3 cup good honey
• 2 teaspoons ground cinnamon

Icebox Shortbread Cookies

Recipe Courtesy Of:  Everyday Food Magazine

For the shortbread:

Flavor Variations (Optional Mix-Ins And Coatings):

• Mix in grated zest of 2 oranges and 1/2 cup dried cherries
• Mix in grated zest of 2 lemons; coat with 1/4 cup poppy seeds
• Mix in grated zest of 2 limes; coat with 1/4 cup cornmeal
• Mix in 1/2 cup chopped dried apricots; coat with 1/2 cup finely chopped pistachios
• Mix in 1/2 cup mini chocolate or peanut-butter chips
• Mix in 1/4 cup finely chopped candied ginger; coat with 1/4 cup sesame seeds

I don’t throw a lot of food out.  It probably has much to do with how I was raised.  I feel terrible when I throw out a moldy piece of cheese (especially if I paid quite a bit for it) or produce that is looking less than prime.  This recipe is my best attempt to use up every last bit of chicken from a whole roasted chicken.  After carving, I save the carcass (horrible sounding word, I know) and freeze it and then after I have accumulated a few of the above mentioned carcasses (there it is again!), I make homemade stock.  I also freeze leftover fresh herbs like thyme, dill, and sage and throw them into this recipe.

Of course, I still buy the “stock in a box”(Rachael Ray terminology!) but this is nice to have on hand in the freezer since I use stock in many recipes.  (Think soups, stews, etc).  I think the flavor is much richer if you make it yourself.

I used the stock to make a delicious chicken and wild rice soup (an original recipe!).  The recipe is below…

Homemade Chicken Stock

• 3 to 4 carcasses from leftover roasted chicken
• 2 large onions, peeled, quartered
• 3 carrots, peeled, cut into large chunks
• 2 celery stalks, peeled, cut into large chunks
• 2 parsnips, peeled, cut into large chunks
• 4 cloves of garlic, peeled
• 10 sprigs of fresh parsley
• 10 sprigs of fresh thyme
• 10 sprigs of fresh sage
• 10 sprigs of fresh dill
• 1 1/2 tablespoons kosher salt
• 1 teaspoon whole black peppercorns

Place the above ingredients in a 16 to 20 quart stockpot.  Add enough water to cover the top.  Bring to a boil.  Simmer uncovered for 2 to 3 hours.  Strain the entire contents of the pot through a colander and discard the solids.  Chill the stock overnight.  The next day, remove the surface fat.  (a little gross but it’s necessary!)  Refrigerate and use immediately or pack in freezer safe containers and freeze for up to 3 months.

Chicken and Wild Rice Soup

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks of celery, diced
• 1 parsnip, peeled and diced
• 1/2 teaspoon dried thyme
• salt and pepper
• 4 cups of chicken stock
• 2 russet potatoes, peeled and diced
• 1/2 cup cooked wild rice
• 2 cups cooked chicken breast, diced
• fresh parsley to garnish

Heat the olive oil in a large Dutch oven over medium heat.  Add onions, garlic, carrots, celery, parsnips, thyme, salt and pepper.  Saute for ten minutes until vegetables are tender.  Add chicken stock, raise heat, and bring to a boil.  Add the potatoes, reduce the heat to a simmer and cover the pot.  After ten minutes, or after potatoes are tender, add cooked rice and cooked chicken and combine till heated through.  Add fresh chopped parsley as a garnish.

Note: The soup does saturate all the liquid by the next day so if you want to reheat, you may want to add some water or chicken stock.

Today my hubby is thirty-five. That’s old, right?  It seems old.  What is worse is that I’m not that far behind.  <Shudder>  My mom reminded me tonight that in a few years, I’ll be forty.  Thanks, mom.

My husband has been asking me to make beef bourguignon for several years now but I have never felt confident about attempting it.  I knew it was time consuming but that didn’t really bother me.  (If you need a frame of reference on what beef bourguignon is, remember Julie & Julia?)  I was most worried about adding Cognac to a Dutch oven and then standing back while you light it with a match.  That had me worried.  I could just see my little kitchen going up in smoke.  But I decided this was a milestone year so I would put aside my fears and attempt it.  (Truth be told, since my hubby works from home now, he was able to do the scary part.)

I won’t lie, this recipe is not easy.  It has many steps and lots of prep work needs to be done ahead of time.  But I have to admit, I was really impressed with the results and honestly, it may have been better than the beef bourguignon I have had at French restaurants.  We had this along with a green salad and country bread.  And for dessert?  An apple cake tatin to round out the French meal .  Mais bien sûr!

Beef Bourguignon

Recipe Courtesy Of:  Ina Garten

• 1 tablespoon olive oil
• 8 ounces bacon, diced
• 2 1/2 pounds beef chuck cut into 1-inch cubes
• kosher salt
• freshly ground black pepper
• 1 pound carrots, sliced diagonally into 1-inch chunks
• 2 yellow onions, sliced
• 2 teaspoons chopped garlic (2 cloves)
• 1/2 cup Cognac or good brandy
• 1 (750-ml) bottle good dry red wine, such as Burgundy
• 2 to 2 1/2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 4 tablespoons unsalted butter, at room temperature, divided
• 3 tablespoons all-purpose flour
• 1 pound frozen small whole onions
• 1 pound mushrooms, stems discarded, caps thickly sliced

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol.

Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.  Remove from oven.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15-30 minutes. Season to taste.

I broke a cardinal rule tonight.  I made a separate meal for my kids.  I always swore I would never be the mom who is a short order cook, trying to make sure my kids will eat something.  Anything.  So far, in the 3 1/2 years of motherhood, my kids have done pretty darn well.  They eat what they’re given and if they don’t like it, they tell me as much but I make them eat it anyway or tell them they’re going to bed hungry.  Works like a charm.

Well tonight, I just had a feeling that my kids wouldn’t be on board with this recipe.  So I went ahead and made them beef quesadillas.  I figured they are good kids, I can spoil them once in a while.:)

I love, love, love this recipe and it will definitely make the meal rotation in our house!  (I’ll just need to make sure the kiddos approve!)  It really passes the adult taste test since my hubby swore he tasted hamburger.  Ha!  The filling is incredibly flavorful and would be great as a cold side to another meal.  I opted for Savoy cabbage leaves instead of swiss chard (I didn’t think that would pass the adult or kid test in my household!) and I thought it did beautifully.  Another winning recipe that I adapted from the gorgeous Giada de Laurentiis.  Seriously, does she ever have a bad hair day or a day where her makeup isn’t applied to perfection?

And one another note, thanks to all of you have had kind words to say about my blog.  I have had about 3 comments (not posted) in the past week that have made me smile.  I realize I’ll never be the next PW or have my own PBS show like this fabulous Southern cook but I’m content (for now) to know y’all like what I’m posting.:)  And in that vein, I’m happy to announce another culinary giveaway.  Post a comment on this post entry and tell me your favorite go-to weeknight meal and you’ll be entered to win a prize from Sur La Table or Crate & Barrel (two stores that need to come to my Southern Colorado city…but that’s a different story).  The deadline is Saturday, October 1st.

Enjoy!

Goat Cheese, Lentil and Brown Rice Rolls

I’ve made enchiladas before but I’ve never tried one with green sauce.  You know, green from tomatillos and green chiles.  I’ve actually never tried tomatillos before but I really loved their tartness.  If you can’t find them, feel free to substitute green tomatoes.  (I actually added a few green tomatoes from my garden and it worked out really well.)

I found this recipe in the Food Network Magazine Great Easy Meals cookbook.  The enchiladas were gooey and I loved the addition of the Mexican cheese so use that if you can.  If you cannot find any at your local grocer, just use Monterrey Jack.

• 1 small red onion, halved
• 1 1/2 pounds tomatillos, husked and rinsed
• 1 to 2 serrano chili peppers, stemmed and seeded
• 1/2 cup low-sodium chicken broth
• Kosher salt
• Pinch of sugar
• 8 corn tortillas
• 3 cups shredded rotisserie chicken (I used leftover chicken from this recipe)
• 2 cups shredded mozzarella and/or Monterrey Jack cheese
• 1/3 cup fresh cilantro
• 2 tablespoons olive oil, plus more for greasing
• 1 1/2 cups crumbled queso fresco or other soft Mexican cheese

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the queso fresco cheese spread over the pan.  Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings and any remaining cilantro leaves.

We had a Southern supper recently complete with fried chicken, mashed potatoes and a vegetable.  I had a hankering for homemade biscuits.  I am not very confident in my bread making abilities but these turned out better than I expected!  We had the leftover biscuits the next morning for breakfast with butter and honey alongside soft scrambled eggs.

Flaky Buttery Biscuits

Recipe Courtesy Of:  Lucinda Scala Quinn

• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon coarse salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
• 3/4 cup milk

Directions

1.  Preheat oven to 450 degrees.  Butter or line a baking sheet with parchment paper.

2.  In a medium bowl, whisk together the flour, baking powder, and salt.  Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal.  Slowly add the milk, stirring with a fork, to the desired consistency.

3.  For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet.  For firmer biscuits, turn the dough onto a clean, lightly floured surface and gently knead just to bring the dough together.  Carefully roll out the dough about 3/4 inch thick.  Using a biscuit cutter, cut about 12 biscuits, rerolling any scraps.  Place on lined baking sheet.  Bake the biscuits for 13-15 minutes, until golden brown.  Cool slightly and serve warm.

Note: If the dough feels too thick for you, feel free to add a little more milk, about 1 to 2 tablespoons at a time.

I adapted this recipe from the Food Network Magazine Great Easy Meals cookbook that I recently borrowed from the library.  It has 250 recipes and most of them look really easy including this one.  I love that it is a one-pan meal although don’t be fooled, it does still make a lot of dirty dishes!:)  It uses no-bake lasagna noodles…God bless the individual who came up with that idea!  It’s a great meatless entree and it tastes even better after a couple of days as leftovers.

Skillet Lasagna

• 2 tablespoons olive oil, plus more for drizzling
• 2 cloves garlic, sliced
• 1-28 ounce jar of your favorite marinara sauce
• 4 tablespoons chopped fresh basil and/or parsley, plus more for topping
• salt and pepper
• 1 cup cottage cheese (ricotta would be better)
• 1 large egg
• 2 tablespoons grated parmesan cheese, plus more for topping
• 6 sheets no-bake lasagna noodles
• 1 carrot, peeled into ribbons
• 1 zucchini, peeled into ribbons
• 3 1/2 cups baby spinach
• 1/3 pound fresh mozzarella cheese, thinly sliced (fresh really is best)

Directions:

1.  Heat olive oil in a large skillet over medium-high heat.  Add the garlic; cook until golden, 1 minute.  Add the marinara sauce (watch for splattering) along with salt and pepper to taste.  Cook on medium-low heat for a few minutes until heated through.  Transfer sauce to a separate bowl leaving 1 cup of the sauce in the skillet.

2.  Meanwhile, mix cottage cheese, egg, parmesan, 3 tablespoons of fresh herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

3.  Place 2 lasagna noodles over the sauce in the skillet.  Layer half of the carrot and zucchini ribbons on top; drizzle with olive oil and season with salt and pepper.  Cover with half of the spinach, half of the cottage cheese mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce.  Repeat the layers, ending with the noodles.  Top with the remaining sauce and mozzarella.  Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.  Let rest a few minutes before cutting.  Top with more parmesan (if desired) and fresh herbs.

This dish is such a manly meal.  What’s not to love?  Meat and potatoes (and a few vegetables for good measure) in one dish?  The man in our family enjoyed second helpings.  The boy in our family wasn’t so keen but I don’t let my 3-year old dictate my meal planning.:)

This recipe is adapted from Rachael Ray.  It did take a little longer than 30 minutes but not by much.  It came together relatively quickly and that’s even after I didn’t put the ground beef out to thaw until late afternoon. Oh, and I also cheated and used instant potatoes for the topping.  Easy!

Shepherd’s Pie

Recipe Adapted From:  Rachael Ray

• 6 servings of instant potatoes, cooked according to package instructions
• 1 tablespoon olive oil
• 1 3/4 pounds ground beef or ground lamb
• salt and pepper
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all purpose flour
  
• 1 cup beef broth
• 2 teaspoons Worcestershire
• 1/2 cup frozen peas
• 1-2 tablespoons of butter
• 2 tablespoons chopped fresh parsley
  

Directions

Preheat a large skillet over medium high heat and add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes and drain fat, if desired.  Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce . Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.Preheat broiler to high.  Spray a small rectangular casserole dish with cooking spray.  Fill casserole dish with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with small pats of butter and place in oven.  Broil 6 to 8 inches from the heat until potatoes are evenly browned. Top the dish with chopped parsley and serve.