Thursday, June 30th, 2011 - Pan-Seared Salmon with Citrus Glaze

Recipe: http://www.foodnetwork.com/recipes/rachael-ray/pan-seared-salmon-with-citrus-vinegar-glaze-and-green-beans-recipe/index.html

Ingredients

• 4 (6 ounce) portions salmon fillets
• Extra-virgin olive oil, for brushing fish
• Salt and pepper
• 1/2 cup dry white wine
• 1/2 cup balsamic vinegar
• 2 tablespoons orange juice, a splash
• 2 teaspoons lemon juice
• 2 tablespoons brown sugar
• 1 pound green beans, trimmed
• Orange slices or lemon rind

Directions

Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.

While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper.

In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.

Drizzle glaze over salmon fillets and serve with citrus green beans.

I didn't change anything.  I like this, though Darren didn't like the sauce on the green beans, so I would put the sauce to the side.  But the sauce added a good touch to the salmon.

Friday, July 1st, 2011 - Shrimp Fried Rice

Recipe: http://steamykitchen.com/1331-shrimp-fried-rice.html

120 g cooked shrimp
some salt
some pepper
1/4 tsp. cornstarch
1 1/2 cups cooked short grain rice
2 carrots, diced
half of a bunch of scallions, finely chopped
frozen peas
2 eggs
1tbsp. soy sauce

I followed the recipe except I used these measurements above.  Since my carrots were fresh, I cooked them first.  I need to dice them smaller.  Also, since I used cooked shrimp, I just sautéed them for 30 seconds, though I should have done a bit longer.  I also just cooked the rice right before and it was just fine for us.  We like sticky rice and don't want grain separation.

Dinners I Can Make

Stir-fry
Fried Rice
Chicken Pot Pie
Spinach, Mushroom, and Cheese Turnovers
Beef Stew
Beef Stroganoff
Chickpea, Potato, and Leek Soup
Burritos
Breakfast Burritos
French Toast
Baked Ziti
Stuffed Pasta Shells
Potato Gratin
Chili and Cornbread
Lentils and Sweet Potato Stew
Fettuccine with Creamy Tomato Sauce
Corn Chowder
Pork Tenderloin Medallions
Mushroom Risotto
Creamy Tomato Soup
Chicken and Rice Soup
Balsamic Pasta with Cherry Tomatoes
Chicken Enchiladas
Vegetarian Quesadillas
Pasta Primavera
Chicken Curry with Rice
Pan-seared Salmon
Pasta E Fagoli
Vegetable Curry Soup
Chicken Divan
Potato and Cheese Frittata
Meat Lasagna
Apple Pancakes
Sloppy Joes
Butternut Squash Soup
Fajitas
Vegetable Chow Mein
Broccoli-Cheese Soup
Stuffed Turkey Breast
Risotto with Peas and Asparagus
Couscous Chicken Salad with Feta
Pan-fried Dover Sole
Asparagus Pasta With Lemon
Japanese Beef on Rice
Chicken thighs with mushrooms and artichokes
Pulled Pork
Buttermilk Roast Chicken
Ginger Pork Lettuce Wraps
Shrimp and Artichoke Pasta
Sour cream pancakes
Breakfast quesadillas
Potato Soup
Teriyaki Chicken
Braised Pork Chops
Chicken Tortilla Soup
Hoppin' John
Wild Rice-Broccoli Casserole
Eggplant Parmesan
Fish in Foil
Fajita Bowls


Sides
Braised Brussel Sprouts
Steamed Broccoli
Honey and Orange Glazed Carrots
Cherry Tomato and Corn (and Avocado) Salad
Bruschetta
Baked Brie
Pasta Salad
Jello Salad
Tomatoes and Cucumbers with Balsamic Vinaigrette and Olive Oil
Mashed Potatoes
Roasted Vegetables
Fresh Strawberries
Boiled New Potatoes with Butter, Parsley, and Lemon
Pot of beans
Egg drop soup
Sauteed Mushrooms

Wednesday, May 11th, 2011 - Homemade Tortillas

2 cups flour
1/2 tsp. salt
5 Tbsp. butter, softened (5 tbsp. = 72 g)*
1/2 cup warm water


*The butter is an approximation. I cut off one 50-gram portion, plus some extra, which looked like about 25 g extra, so about 5 tablespoons or about 75 grams.



Combine flour and salt in a large bowl. Cut butter into 5 or 6 pieces and drop into the flour/salt mixture. Use both hands to work the butter into the flour/salt mixture. You should end up with a coarse meal, like cornmeal. Slowly add the warm water, and use one hand to work into the dough a bit at a time before adding more. Use both hands to form the dough into the ball and wrap it in plastic wrap. Let it set for 20 minutes.

Five minutes before (unless you have induction burners) the dough is ready, put a flat, non-stick pan on the stove and heat on medium-high. After the dough has set for 20 minutes, separate into several balls. It can make 8 to 10 soft taco-size tortillas. Roll out on a lightly floured surface and rolling pin. Brown each tortilla until bubbles appear underneath, then flip and repeat. Each side needs about a minute.

Monday, May 2nd, 2011 - Baked Brie

Recipe: http://simplyrecipes.com/recipes/baked_brie/

INGREDIENTS

• 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
• 1 round or wedge of Brie cheese (do not remove rind)
• Raspberry Jam, or other sweet jam
• Brown sugar
• 1/4 cup of maple syrup

METHOD

1 Preheat oven to 350 degrees F.

2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.

2 Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and place a handful of brown sugar on top.

3 Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.

Serve with crackers and apple slices.

I thought this was delicious and very easy to make.  I will keep this in mind next time I have a party.

Sunday, May 1st, 2011 - Spinach Macaroni and Cheese

Recipe: http://firstlookthencook.wordpress.com/2011/04/24/baked-pasta-with-spinach-and-cheese/


Ingredients

10 ounce casarecce pasta or fusilli (short twisted spaghetti)
1 (5-ounce) package fresh baby spinach
1 tablespoon olive oil
4 cups chopped onion
1.1 ounces all-purpose flour (about 1/4 cup)
4 garlic cloves, minced
2 1/2 cups 1% low-fat milk
1/2 cup dry white wine
1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided
3/4 teaspoon salt
1/4 teaspoon grated lemon rind
1/2 teaspoon black pepper
Cooking spray
3/4 cup panko (Japanese breadcrumbs), divided

Preparation

Preheat oven to 350°.

Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from
heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.

Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15
minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup;
level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add
milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in 3/4 cup
cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss
gently to coat.

Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle
the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and
bubbly.

Serves 6




Changes: I only added one small onion and one garlic, didn't add breadcrumb topping, and probably didn't put in five ounces of spinach.

This only made enough for two hungry people.  The middle was mushy, I should have only cooked the pasta for 6 minutes.  Could add more spinach next time.

Saturday, April 30th, 2011 - Spinach, Mushroom, and Cheese Turnover

Recipe: http://www.ledelicieux.com/2011/04/13/mushroom-spinach-feta-pie/

Serves 4

Ingredients:

• 2 small brown onions, peeled and chopped
• 2 cloves of garlic
• 1 tablespoon of olive oil
• salt and pepper to taste
• 1/4 cup of white wine
• 600g of mushrooms
• 150g of spinach
• 60g of Danish feta
• 4 sheets of frozen low fat puff pastry, defrosted
• 1 egg, beaten

Method:

1. Place a large frying pan over a medium heat and add the olive oil and onions.  Cook the onions until golden.
2. Add the mushrooms, garlic and salt and pepper to taste, and cook until the mushrooms are softened before adding the white wine.  Simmer in the wine for 10 minutes.
3. Add the spinach and cook until wilted and set aside to cool.
4. Preheat the oven to 180 degrees Celsius (355 Fahrenheit) and line 2 baking trays with greaseproof baking paper.
5. Cut the pastry into quarters.  Top one quarter with the mushroom mixture and crumble a quarter of the feta on top.  Top with one of the pastry quarters and press to seal the edges.  Repeat with the remaining pastry and mixture.
6. Cut a small hole in the centre of the top of each pie and brush with beaten egg.
7. Bake for 20 to 25 minutes, or until golden and puffed.

Changes:  I decided I didn't want feta in this so, I picked gruyere instead.  I bought Blätterteig at Coop, which comes with one or two sheets.  I halved this recipe and used one sheet on puff pastry, cutting it into fourths to make two large "pies".  This was a good size for a dinner portion.  I left them on their parchment paper and put those on a baking sheet.


I took them out at the oven between 15 and 20 minutes because the tops were brown enough, but the bottoms weren't done.  Maybe this is just a result of using my sucky oven.