Asian Beef
Take out at home:
(4 servings)
3 T. Ponzu Citrus Sauce* (or low sodium soy sauce)
2 T. rice wine
1 T. brown sugar
1 t. cornstarch
2 T. Toasted Sesame* oil
1 T. minced fresh ginger root
1 T. minced garlic
1&1/2 lbs. of steak, or chicken*, cut into thin strips
8 oz. snow peas
1 can sliced water chestnuts
1 container of sliced baby 'bellas*
1 bunch scallions, snipped green parts only
Toasted Sesame Oil*
In a small bowl, combine the soy sauce, rice wine, brown sugar, and cornstarch. Set aside. Heat oil in a wok or skillet over med. Stir-fry ginger and garlic for 30 secs, Add the steak and stir-fry for 2 mins. or until evenly browned. Add the snow peas, water chestnuts, criminis, and scallions and stir-fry for an additional 3 mins. Add the soy sauce mixture; bring to a boil, stirring constantly. Lower heat, drizzle with sesame oil, and simmer until the sauce thickens, about 1 mins. Serve immediately over hot egg noodles, orzo*, or rice.
BONUS!!
Broiled Dover Sole* Parmesan
(4 servings)
2 lbs. Dover Sole fillets
1/2 cup shredded* Parmesan
1/4 cup butter, softened
3 T. light* mayo, plain Greek yogurt*, or sour cream*
2 T. fresh lemon juice
1/2 t. fresh Thai* basil leaves, cut into very thin strips (place leaves evenly in a pile, roll up, and
slice
1/4 t. freshly ground pepper
1/8 t. onion powder or dried onion flakes*
1/8 t. celery salt
Old Bay Seasoning (garlic and herb - reduced sodium, if you can find it*)
Panko Bread Crumbs*
Fresh parsley, chopped*
Preheat broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the cheese, butter, mayo., and lemon juice. Add basil, pepper, onion powder, and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Sprinkle with Old Bay. Broil a few inches from the heat for 2-3 mins. Flip of fillets over and broil for a couple more mins. Remove the fillets from the oven and cover them with the Parmesan mixture. Sprinkle Panko on top. Broil for 2 more mins. or until the topping is browned and fish flakes easily with a fork. DO NOT overcook. Sprinkle with parsley and serve with buttered steamed spinach with toasted sesame seeds and a splash of lemon juice. YUMOLA!!
"Choose joy, and never release your grip." Have FUN today!!
Love,
MM
Tuesday, April 30, 2013
Monday, April 29, 2013
Spring Meatloaf Patties with Mashed Potatoes and Petite* Peas PLUS Refreshing (and good for you) Waldorf Salad
HURRAY, and PLT, I am finally back!!!!! I will do two today, and try to do that for a couple days to make up for the days I have missed. Believe me, it was PAINFUL to be away from this blog for over TWO weeks. I hope you enjoyed viewing older posts in my absence. Thanks for hangin' in there! Thanks, Kris -Caterer for your comments!
Spring Meatloaf Patties accompanied by a savory gravy, with Mashed Potatoes and Petite Peas:
You can make this with ground lamb, beef, chicken or meatless grounds:
(serves 4)
1&1/2 lbs. ground lamb
Sea* salt and freshly ground pepper
2 slices white bread, crusts removed (that's the way I eat bread)
1/4 cup milk
1 bunch scallions, white and green parts separated and finely chopped
1/4 cup finely chopped fresh parsley (again, I am encouraging you to plant your herb garden now)
1/4 cup finely chopped fresh lemon* mint
2 cloves garlic, minced
1 t. creamed horseradish
1 egg, lightly beaten
1 T. lemon zest
EVOO, for drizzling
2 lbs. small red-skinned new potatoes, halved
1/2 cup half and half
4 T. butter
1 cup frozen petite* peas, thawed
2 T. flour
1&1/2 cups low-sodium* beef broth
1 T. Worcestershire sauce
1 T. Dijon mustard
Position a rack in the middle of the oven and preheat to 450. Line a baking sheet with parchment paper. Place the meat in a large bowl, and season liberally with S&P. In a small bowl, soak the bread in the milk, then crumble the bread into the meat. Mix the scallion whites, parsley, mint, egg, horseradish, lemon zest and a healthy drizzle of EVOO into the meat. Separate the mixture into 4 equal portions.Using your hands, form 4 mini loaves about 1&1/2" thick. Place the loaves on the prepared baking sheet and roast in the oven until cooked through 15-18 mins. Meanwhile, in a pot, combine the potatoes and enough cold water to cover; bring to a boil. Salt the water and cook the potatoes until tender, 15-20 mins. Drain and return to the hot pot. Add the half and half, scallion greens and 2 T. butter; mash to your desired consistency. Season with S&P, then fold in the peas. Cover the pan to keep warm. In a small skillet, melt the remaining 2 T. butter. Whisk in the flour for 1 min., then whisk in the beef broth, and Worcestershire; season with pepper. Cook to thicken the gravy for a couple of mins., then whisk in the mustard. Serve the meatloaf patties with the mashed potatoes. Top with gravy.
Waldorf Salad - this would be delightful to take on a picnic to a concert this spring and summer:
(serves 2-3)
1/2 cup light* mayo
1&3/4* T. distilled white vinegar
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup chopped celery
1/2 cup dried cherries* (you can plump these up by putting them in the microwave in a little water
for one minute)
1/2 cup toasted* walnuts
Sea* salt and freshly ground pepper to taste
In a mixing bowl, whisk together mayo and vinegar. Add rest of ingredients and mix well. Chill and serve in butter lettuce cups with a smile!!
"Life matters - make the MOST of it", and have FUN today.
Love,
MM
Spring Meatloaf Patties accompanied by a savory gravy, with Mashed Potatoes and Petite Peas:
You can make this with ground lamb, beef, chicken or meatless grounds:
(serves 4)
1&1/2 lbs. ground lamb
Sea* salt and freshly ground pepper
2 slices white bread, crusts removed (that's the way I eat bread)
1/4 cup milk
1 bunch scallions, white and green parts separated and finely chopped
1/4 cup finely chopped fresh parsley (again, I am encouraging you to plant your herb garden now)
1/4 cup finely chopped fresh lemon* mint
2 cloves garlic, minced
1 t. creamed horseradish
1 egg, lightly beaten
1 T. lemon zest
EVOO, for drizzling
2 lbs. small red-skinned new potatoes, halved
1/2 cup half and half
4 T. butter
1 cup frozen petite* peas, thawed
2 T. flour
1&1/2 cups low-sodium* beef broth
1 T. Worcestershire sauce
1 T. Dijon mustard
Position a rack in the middle of the oven and preheat to 450. Line a baking sheet with parchment paper. Place the meat in a large bowl, and season liberally with S&P. In a small bowl, soak the bread in the milk, then crumble the bread into the meat. Mix the scallion whites, parsley, mint, egg, horseradish, lemon zest and a healthy drizzle of EVOO into the meat. Separate the mixture into 4 equal portions.Using your hands, form 4 mini loaves about 1&1/2" thick. Place the loaves on the prepared baking sheet and roast in the oven until cooked through 15-18 mins. Meanwhile, in a pot, combine the potatoes and enough cold water to cover; bring to a boil. Salt the water and cook the potatoes until tender, 15-20 mins. Drain and return to the hot pot. Add the half and half, scallion greens and 2 T. butter; mash to your desired consistency. Season with S&P, then fold in the peas. Cover the pan to keep warm. In a small skillet, melt the remaining 2 T. butter. Whisk in the flour for 1 min., then whisk in the beef broth, and Worcestershire; season with pepper. Cook to thicken the gravy for a couple of mins., then whisk in the mustard. Serve the meatloaf patties with the mashed potatoes. Top with gravy.
Waldorf Salad - this would be delightful to take on a picnic to a concert this spring and summer:
(serves 2-3)
1/2 cup light* mayo
1&3/4* T. distilled white vinegar
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup chopped celery
1/2 cup dried cherries* (you can plump these up by putting them in the microwave in a little water
for one minute)
1/2 cup toasted* walnuts
Sea* salt and freshly ground pepper to taste
In a mixing bowl, whisk together mayo and vinegar. Add rest of ingredients and mix well. Chill and serve in butter lettuce cups with a smile!!
"Life matters - make the MOST of it", and have FUN today.
Love,
MM
Friday, April 12, 2013
Potato and Mozzarella Croquettes
I LOVE potatoes, and these sound SO good:
(4 servings)
1 lb. baking potatoes (russets* work best), peeled and cut into large chunks
Coarsely ground sea* salt (use Rosemary Salt*, if you can find it)
6 oz. fresh (wet) mozzarella, cut into 1/2" dice
2 T. finely chopped flat leaf parsley
Freshly ground pepper
2 T. EVOO
2 med. tomatoes (3/4 lb.), cut into 1" pieces
2 T. finely chopped fresh lemon* basil (use regular, if LB is not available)
1 cup Panko* bread crumbs
3 large eggs
1 T. Dijon mustard
2 garlic cloves, minced
Veg. oil, for frying
Chopped garlic chives* for garnish
In a saucepan, cover the potatoes with cold water. Bring to a boil, add a generous pinch of salt, and simmer over moderate heat until tender, 20 mins. Drain and let cool. Pass the potatoes through a ricer or box grater to make small threads into a large bowl. Stir in the mozz. and parsley, and season with S&P. Shape the mixture into 8 oval croquettes, and transfer to a plate. Cover and refrigerate until firm, 30 mins. Meanwhile, in a saucepan, heat the olive oil. Add the tomatoes and cook over moderate heat, stirring until softened and saucy, 8 mins. Stir in the basil, and season with S&P. Transfer to a bowl. Spread the Panko in a shallow bowl. In another shallow bowl, beat the eggs with the mustard, garlic and a pinch each of S&P. Dredge the croquettes in the breadcrumbs, tapping off the excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere. In a large saucepan, heat 1" of veg. oil to 350. Working in 2 batches, fry the croquettes, turning, until golden and crisp, about 3 mins. per batch. Transfer to paper towels to drain. Top with chives, and serve with tomato sauce.
Editor's note: I am having "issues" with my computer, so am taking it in to be fixed today. Don't know how long it will take. I will miss writing, and miss all of you!! Wish me Bon Chance.
"Rejoice in this day", and have FUN!!!
Love,
MM
(4 servings)
1 lb. baking potatoes (russets* work best), peeled and cut into large chunks
Coarsely ground sea* salt (use Rosemary Salt*, if you can find it)
6 oz. fresh (wet) mozzarella, cut into 1/2" dice
2 T. finely chopped flat leaf parsley
Freshly ground pepper
2 T. EVOO
2 med. tomatoes (3/4 lb.), cut into 1" pieces
2 T. finely chopped fresh lemon* basil (use regular, if LB is not available)
1 cup Panko* bread crumbs
3 large eggs
1 T. Dijon mustard
2 garlic cloves, minced
Veg. oil, for frying
Chopped garlic chives* for garnish
In a saucepan, cover the potatoes with cold water. Bring to a boil, add a generous pinch of salt, and simmer over moderate heat until tender, 20 mins. Drain and let cool. Pass the potatoes through a ricer or box grater to make small threads into a large bowl. Stir in the mozz. and parsley, and season with S&P. Shape the mixture into 8 oval croquettes, and transfer to a plate. Cover and refrigerate until firm, 30 mins. Meanwhile, in a saucepan, heat the olive oil. Add the tomatoes and cook over moderate heat, stirring until softened and saucy, 8 mins. Stir in the basil, and season with S&P. Transfer to a bowl. Spread the Panko in a shallow bowl. In another shallow bowl, beat the eggs with the mustard, garlic and a pinch each of S&P. Dredge the croquettes in the breadcrumbs, tapping off the excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere. In a large saucepan, heat 1" of veg. oil to 350. Working in 2 batches, fry the croquettes, turning, until golden and crisp, about 3 mins. per batch. Transfer to paper towels to drain. Top with chives, and serve with tomato sauce.
Editor's note: I am having "issues" with my computer, so am taking it in to be fixed today. Don't know how long it will take. I will miss writing, and miss all of you!! Wish me Bon Chance.
"Rejoice in this day", and have FUN!!!
Love,
MM
Thursday, April 11, 2013
Cabbage "Fat-Burning" Soup
This really is DELISH, and it does work:
(makes 15 servings, and is freezeable)
5 carrots, chopped
2 sweet* white onions, chopped
2 cans (16 oz.) whole peeled tomatoes with liquid
3 tomatillos*, outer husk peeled, and chopped
1 large head of green* cabbage, chopped
5 baby bok choys*, chopped
10 Brussels sprouts*, halved
1 (1 oz.) envelope dry onion soup mix
1 (15 oz.) can cut green beans, drained
2 qts. low sodium* tomato juice
2 sweet red bell peppers, roasted*, peeled, and chopped
10 stalks celery, chopped
1 (14 oz.) can low sodium* beef broth
Sea salt* and freshly ground pepper* to taste
1 bay leaf*
3 sprigs of lemon thyme*
A handful of flat leaf parsley, chopped*
Place all ingredients in crock pot, and enough water to cover all. Cook until veggies are tender. You can store this in the fridge for several days. It gets better with age - as do we all!!
"To find JOY in this day, you must live within its boundaries."
Have FUN today.
Love,
MM
(makes 15 servings, and is freezeable)
5 carrots, chopped
2 sweet* white onions, chopped
2 cans (16 oz.) whole peeled tomatoes with liquid
3 tomatillos*, outer husk peeled, and chopped
1 large head of green* cabbage, chopped
5 baby bok choys*, chopped
10 Brussels sprouts*, halved
1 (1 oz.) envelope dry onion soup mix
1 (15 oz.) can cut green beans, drained
2 qts. low sodium* tomato juice
2 sweet red bell peppers, roasted*, peeled, and chopped
10 stalks celery, chopped
1 (14 oz.) can low sodium* beef broth
Sea salt* and freshly ground pepper* to taste
1 bay leaf*
3 sprigs of lemon thyme*
A handful of flat leaf parsley, chopped*
Place all ingredients in crock pot, and enough water to cover all. Cook until veggies are tender. You can store this in the fridge for several days. It gets better with age - as do we all!!
"To find JOY in this day, you must live within its boundaries."
Have FUN today.
Love,
MM
Wednesday, April 10, 2013
Shrimp Burger Sliders!!!!
What?!! These sound SO YUMOLA to me:
(makes 8)
8 mini slider buns* (potato, if you can find them*)
1/2 cup Panko breadcrumbs*
1 lb. thawed frozen shirmp, peeled and deveined
3 scallions, chopped
1 egg, lightly beaten
1/2 t. Old Bay (reduced sodium*) Seasoning
1 t. fresh snipped dill
1/3 cup light* mayo
1 t. distilled white vinegar
1 t. freshly squeezed lemon juice*
1 T. EVOO
1 avocado, cut into thin slices
8 thin* slices of red onion
In a food processor and pulse shrimp until coarsely chopped. Place in a medium bowl. Add Panko. Stir in the scallions, egg, Old Bay, and dill. Form into 8 slider patties. Meanwhile, in a small bowl, stir together mayo, lemon juice, and vinegar. In a large nonstick skillet heat the olive oil over med. heat. Add the shrimp patties and cook, turning once, until golden and cooked through, about 10 mins. Toast slider buns. Slather cut sides with mayo mixture. Layer the bun bottoms with the shrimpburgers, avocado slices, onions slices and bun tops. Serve with Lay's potato chips and fresh melon balls.
Believe in yourself, and be kind to yourself today. And, have FUN doing it!!
Love,
MM
(makes 8)
8 mini slider buns* (potato, if you can find them*)
1/2 cup Panko breadcrumbs*
1 lb. thawed frozen shirmp, peeled and deveined
3 scallions, chopped
1 egg, lightly beaten
1/2 t. Old Bay (reduced sodium*) Seasoning
1 t. fresh snipped dill
1/3 cup light* mayo
1 t. distilled white vinegar
1 t. freshly squeezed lemon juice*
1 T. EVOO
1 avocado, cut into thin slices
8 thin* slices of red onion
In a food processor and pulse shrimp until coarsely chopped. Place in a medium bowl. Add Panko. Stir in the scallions, egg, Old Bay, and dill. Form into 8 slider patties. Meanwhile, in a small bowl, stir together mayo, lemon juice, and vinegar. In a large nonstick skillet heat the olive oil over med. heat. Add the shrimp patties and cook, turning once, until golden and cooked through, about 10 mins. Toast slider buns. Slather cut sides with mayo mixture. Layer the bun bottoms with the shrimpburgers, avocado slices, onions slices and bun tops. Serve with Lay's potato chips and fresh melon balls.
Believe in yourself, and be kind to yourself today. And, have FUN doing it!!
Love,
MM
Tuesday, April 9, 2013
Zesty Brown Rice and Black Beans with Ginger Chile Salsa
It's certainly no secret that I LOVE fresh ginger, and this one SO caught my eye this morning:
(makes 4 servings)
2 T. EVOO, divided
1 med. sweet* white onion, chopped, divided
1 cup brown rice
Coarse Sea* salt
1/2 cup coarsely chopped fresh cilantro (or flat leaf parsley*), divided
Freshly ground pepper
1 t. ground coriander (I like to use a mortar and pestle to grind whole coriander seeds - amazing aroma)
1 t. ground cumin
1/4 t. smoked paprika*
2 (15 oz.) cans black beans rinsed and drained
1 cup low sodium veg. broth or water
2 red jalapenos, Fresno, or Holland chiles, stemmed, halved, and seeded (wear gloves!!)
1 garlic clove
1 T. chopped peeled ginger
1 T. finely grated lime zest
1/4 cup fresh lime juice
1 avocado, halved, pitted, chopped
1/4 cup crumbled Cotjia cheese or feta
Lime wedges
Heat 1 T. oil in a med. saucepan over med. heat. Add 1/4 of onion, and cook, stirring occasionally, until softened, about 5 mins. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 mins. Remove from heat. Let stand, covered, for 10 mins. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with S&P. While rice is cooking, heat remaining 1 T. oil in a med. saucepan over med. heat. Add 2/3 remaining onion. Cook, stirring occasionally, until onion has softened, about 5 mins. Add coriander, cumin, and smoked paprika; stir 1 mins. Add beans and broth; season with S&P. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 mins. Pulse chiles, garlic, giner, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt. Serve rice with beans; top with salsa, avocado, cheese, 1/4 cilantro, and lime wedges. Ole!!!!!
Live with zest and zeal today!!!
Love,
MM
(makes 4 servings)
2 T. EVOO, divided
1 med. sweet* white onion, chopped, divided
1 cup brown rice
Coarse Sea* salt
1/2 cup coarsely chopped fresh cilantro (or flat leaf parsley*), divided
Freshly ground pepper
1 t. ground coriander (I like to use a mortar and pestle to grind whole coriander seeds - amazing aroma)
1 t. ground cumin
1/4 t. smoked paprika*
2 (15 oz.) cans black beans rinsed and drained
1 cup low sodium veg. broth or water
2 red jalapenos, Fresno, or Holland chiles, stemmed, halved, and seeded (wear gloves!!)
1 garlic clove
1 T. chopped peeled ginger
1 T. finely grated lime zest
1/4 cup fresh lime juice
1 avocado, halved, pitted, chopped
1/4 cup crumbled Cotjia cheese or feta
Lime wedges
Heat 1 T. oil in a med. saucepan over med. heat. Add 1/4 of onion, and cook, stirring occasionally, until softened, about 5 mins. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 mins. Remove from heat. Let stand, covered, for 10 mins. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with S&P. While rice is cooking, heat remaining 1 T. oil in a med. saucepan over med. heat. Add 2/3 remaining onion. Cook, stirring occasionally, until onion has softened, about 5 mins. Add coriander, cumin, and smoked paprika; stir 1 mins. Add beans and broth; season with S&P. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 mins. Pulse chiles, garlic, giner, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt. Serve rice with beans; top with salsa, avocado, cheese, 1/4 cilantro, and lime wedges. Ole!!!!!
Live with zest and zeal today!!!
Love,
MM
Monday, April 8, 2013
Spring Salmon Salad AND Sunshiny Lemon Bread
Here's a wonderful main dish with a sweet/tart treat:
(4 servings)
Springtime Salmon Salad:
1 can (11 oz.) mandarin oranges, undrained
3 cups cut fresh asparagus (1" pieces)
1&1/2 cups hearts of palm*, cut into 1/4" rings
1/2 cup slivered almonds, toasted
1/2 cup frozen petite* peas
3/4 lb. smoked salmon fillet, flaked
1 package (5 oz.) spring mix salad greens
1/2 cup red onion*, cut in thin slices
1/4 cup EVOO
2 T. fresh* lemon juice
1 t. Dijon mustard
1/2 t. sea* salt
1/4 t. freshly ground* pepper
1/8 t. garlic powder*
Drain oranges, reserving 1/4 cup juice. Set oranges aside. In a small saucepan, bring 2 cups water to a boil. Add asparagus; cover and boil for 3 mins. Drain and immediately place in an ice water bath to stop cooking. Drain and pat dry. In a large bowl, toss the salad greens, asparagus, oranges, onions, almonds, peas, and hearts of palm. Divide among four chilled* salad plates. Top with salmon. In a small bowl, whisk the dressing ingredients and reserved juice; drizzle over salads. Serve with warm lemon bread.
Sunshiny Lemon Bread:
(12 servings)
Preheat oven to 350
1/2 cup butter, softened
1 cup sugar
2 eggs
2&1/2* T. fresh* lemon juice
1 T. grated lemon peel
1&1/2 cups flour
1 t. baking powder
1/3 t. sea* salt
1/2 cup 2% milk
Glaze:
1/2 cup confectioners' sugar
2 T. lemon juice
In a large bowl, cream butter and sugar until light and fluffy. Beat int he eggs, lemon juice and peel. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. Pour into a greased 8"x4" loaf pan. Bake for 45 mins. or until a toothpick inserted near the center comes out clean. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack, and serve warm.
You CAN do it today, and make it FUN!!
Love,
MM
(4 servings)
Springtime Salmon Salad:
1 can (11 oz.) mandarin oranges, undrained
3 cups cut fresh asparagus (1" pieces)
1&1/2 cups hearts of palm*, cut into 1/4" rings
1/2 cup slivered almonds, toasted
1/2 cup frozen petite* peas
3/4 lb. smoked salmon fillet, flaked
1 package (5 oz.) spring mix salad greens
1/2 cup red onion*, cut in thin slices
1/4 cup EVOO
2 T. fresh* lemon juice
1 t. Dijon mustard
1/2 t. sea* salt
1/4 t. freshly ground* pepper
1/8 t. garlic powder*
Drain oranges, reserving 1/4 cup juice. Set oranges aside. In a small saucepan, bring 2 cups water to a boil. Add asparagus; cover and boil for 3 mins. Drain and immediately place in an ice water bath to stop cooking. Drain and pat dry. In a large bowl, toss the salad greens, asparagus, oranges, onions, almonds, peas, and hearts of palm. Divide among four chilled* salad plates. Top with salmon. In a small bowl, whisk the dressing ingredients and reserved juice; drizzle over salads. Serve with warm lemon bread.
Sunshiny Lemon Bread:
(12 servings)
Preheat oven to 350
1/2 cup butter, softened
1 cup sugar
2 eggs
2&1/2* T. fresh* lemon juice
1 T. grated lemon peel
1&1/2 cups flour
1 t. baking powder
1/3 t. sea* salt
1/2 cup 2% milk
Glaze:
1/2 cup confectioners' sugar
2 T. lemon juice
In a large bowl, cream butter and sugar until light and fluffy. Beat int he eggs, lemon juice and peel. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. Pour into a greased 8"x4" loaf pan. Bake for 45 mins. or until a toothpick inserted near the center comes out clean. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack, and serve warm.
You CAN do it today, and make it FUN!!
Love,
MM
Sunday, April 7, 2013
Asian Lasagna
A bit of a delightful exotic twist on the classic:
(serves 4)
3 T. butter
3 T. flour
2 cups 2% milk, warmed
1&1/2 cups shredded extra* sharp white cheddar
Sea* salt and freshly ground white* pepper
3/4 lb. ground pork (or ground chicken*)
1 lb. baby* bok choy, white stems and green leaves chopped separately
1 sweet* white onion, finely diced
2 cloves of garlic*, minced
1 small lemon, zested
36 square wonton wrappers
Chinese Five Spice Powder* or Smoked Paprika*
Preheat the oven to 400. In a medium saucepan, melt 2 T. butter over medium heat. Whisk in the flour and cook for 2 mins. Whisk in the milk and bring to a boil, whisking constantly. Remove from the heat and stir in 1 cup cheddar. Season with S&P. In a large skillet, melt 1 T. butter over med. heat, and add the pork or chicken; cook until done, about 5 mins. Transfer to a plate. Add bok choy stems, onion, and garlic to the skillet; cook until tender. Stir in the meat, bok choy leaves and zest; season with S&P. Grease an 8" square baking dish, and spread with 1/2 cup sauce. Layer the dish with 9 wrappers (dipped in warm water first), one-third of the meat, 1/2 cup sauce, and another wonton layer. Repeat twice. Top with remaining sauce. Cover with foil and bake for 20 mins. Uncover, top with remaining cheddar and sprinkle with Five Spice Powder or Smoked Paprika. Bake until golden, about 20 mins. more. Let cool before cutting. You prepare this in advance (without baking), and keep it in the fridge covered with foil. When ready to eat, bake an extra 15 mins. Also freezable.
"Remain constant. Do not change like sifting sand, letting circumstances toss you this way and that."
Find a way to have FUN today and REST!!
Love,
MM
(serves 4)
3 T. butter
3 T. flour
2 cups 2% milk, warmed
1&1/2 cups shredded extra* sharp white cheddar
Sea* salt and freshly ground white* pepper
3/4 lb. ground pork (or ground chicken*)
1 lb. baby* bok choy, white stems and green leaves chopped separately
1 sweet* white onion, finely diced
2 cloves of garlic*, minced
1 small lemon, zested
36 square wonton wrappers
Chinese Five Spice Powder* or Smoked Paprika*
Preheat the oven to 400. In a medium saucepan, melt 2 T. butter over medium heat. Whisk in the flour and cook for 2 mins. Whisk in the milk and bring to a boil, whisking constantly. Remove from the heat and stir in 1 cup cheddar. Season with S&P. In a large skillet, melt 1 T. butter over med. heat, and add the pork or chicken; cook until done, about 5 mins. Transfer to a plate. Add bok choy stems, onion, and garlic to the skillet; cook until tender. Stir in the meat, bok choy leaves and zest; season with S&P. Grease an 8" square baking dish, and spread with 1/2 cup sauce. Layer the dish with 9 wrappers (dipped in warm water first), one-third of the meat, 1/2 cup sauce, and another wonton layer. Repeat twice. Top with remaining sauce. Cover with foil and bake for 20 mins. Uncover, top with remaining cheddar and sprinkle with Five Spice Powder or Smoked Paprika. Bake until golden, about 20 mins. more. Let cool before cutting. You prepare this in advance (without baking), and keep it in the fridge covered with foil. When ready to eat, bake an extra 15 mins. Also freezable.
"Remain constant. Do not change like sifting sand, letting circumstances toss you this way and that."
Find a way to have FUN today and REST!!
Love,
MM
Saturday, April 6, 2013
Crunchy Peanut Butter and Banana Burrito
I think this sounds great, and you can take it "to go":
(makes 1)
Small soft white flour* tortilla
3 T. crunchy peanut butter
1 banana, sliced lengthwise
2 T. plain Greek* yogurt
1 t. honey
Using tongs, heat tortilla on one side over stove top burner until hot and slightly charred, 10 secs. Spread peanut butter over warm tortilla, then top with banana slices, yogurt and honey. Roll up burrito-style. This would be fun to serve as breakfast after a sleep-over.
"Take nothing for granted."
Have FUN today!!!!!
Love,
MM
(makes 1)
Small soft white flour* tortilla
3 T. crunchy peanut butter
1 banana, sliced lengthwise
2 T. plain Greek* yogurt
1 t. honey
Using tongs, heat tortilla on one side over stove top burner until hot and slightly charred, 10 secs. Spread peanut butter over warm tortilla, then top with banana slices, yogurt and honey. Roll up burrito-style. This would be fun to serve as breakfast after a sleep-over.
"Take nothing for granted."
Have FUN today!!!!!
Love,
MM
Friday, April 5, 2013
Ponzu*-Marinated Pepper-Crusted Salmon
Here's an easy-peasy and DELISH way to prepare your salmon for tonight:
(serves 4)
1/3 cup Ponzu Citrus Sauce* (by Kikkoman)
1/4 cup brown sugar
1 t. sesame oil
2 garlic cloves, crushed
4 (6 oz.) salmon fillets
Coarsely ground black pepper
1 T. EVOO
Lemon wedges*
Combine Ponzu, sugar, sesame and garlic in a zip-lock bag. Add salmon and seal. Refrigerate 2-8 hours. Remove salmon from marinade. Coat fillet side of salmon with pepper. Heat oil in a saute or grill pan over med. heat. Place salmon skin-side up in the pan and saute about 7 mins. Flip and saute other side, about mins. longer, or until fish flakes easily with fork. Serve with lemon wedges, buttered petite peas, and lemon-pepper orzo.
"I believe that it is not the circumstances in which we are placed, but the spirit in which we meet them that constitutes our comfort."
Happy Friday, and Carpe Diem!!!!
Love,
MM
(serves 4)
1/3 cup Ponzu Citrus Sauce* (by Kikkoman)
1/4 cup brown sugar
1 t. sesame oil
2 garlic cloves, crushed
4 (6 oz.) salmon fillets
Coarsely ground black pepper
1 T. EVOO
Lemon wedges*
Combine Ponzu, sugar, sesame and garlic in a zip-lock bag. Add salmon and seal. Refrigerate 2-8 hours. Remove salmon from marinade. Coat fillet side of salmon with pepper. Heat oil in a saute or grill pan over med. heat. Place salmon skin-side up in the pan and saute about 7 mins. Flip and saute other side, about mins. longer, or until fish flakes easily with fork. Serve with lemon wedges, buttered petite peas, and lemon-pepper orzo.
"I believe that it is not the circumstances in which we are placed, but the spirit in which we meet them that constitutes our comfort."
Happy Friday, and Carpe Diem!!!!
Love,
MM
Thursday, April 4, 2013
Mediterranean Tuna Salad
I'm going to make this for lunch tomorrow using left-over hard cooked Easter eggs:
(serves 4)
3 hard-cooked eggs, peeled and diced
1 low sodium* can tuna, packed in water, drained (I get this at Trader Joe's)
2 T. finely chopped red onion
1/4 cup pitted kalamata olives, sliced
3 thinly sliced radishes*
1/4 cup crumbled Med. flavored* feta cheese
2 t. EVOO
1/2 t. red wine vinegar
Freshly ground black pepper
Sea* salt
4 cups mixed baby* greens
Combine eggs, tuna, onion, olives, radishes, and feta in a med. bowl. Combine olive oil land vinegar in a small bowl; whisk until well blended. Add to tuna mixture. Season with S&P. Serve over mixed greens with warm multi-grain seeded rolls*.
"Things that are visible are brief and fleeting, while things that are invisible are everlasting."
Have FUN today, and Happy Birthday, Al!!!!!
Love,
MM
(serves 4)
3 hard-cooked eggs, peeled and diced
1 low sodium* can tuna, packed in water, drained (I get this at Trader Joe's)
2 T. finely chopped red onion
1/4 cup pitted kalamata olives, sliced
3 thinly sliced radishes*
1/4 cup crumbled Med. flavored* feta cheese
2 t. EVOO
1/2 t. red wine vinegar
Freshly ground black pepper
Sea* salt
4 cups mixed baby* greens
Combine eggs, tuna, onion, olives, radishes, and feta in a med. bowl. Combine olive oil land vinegar in a small bowl; whisk until well blended. Add to tuna mixture. Season with S&P. Serve over mixed greens with warm multi-grain seeded rolls*.
"Things that are visible are brief and fleeting, while things that are invisible are everlasting."
Have FUN today, and Happy Birthday, Al!!!!!
Love,
MM
Wednesday, April 3, 2013
White Mac and Cheese
This caught my attention BIG time this morning in the paper (as always, my revisions, additions, etc. are denoted by an *)
(serves 6-8)
Butter*, as needed
Sea* salt, as needed
1 lb. pasta, such as farfalle, macaroni or shells
6 oz. Brie, rind removed and cheese cut into chunks
4 oz. cream cheese with chives*, softened and cubed
3 large eggs, lightly beaten
1 cup marscapone
3 oz. (about 3/4 cup) Pecorino-Romano*, grated
3/4 t. white* pepper
1/4 t. finely grated nutmeg
Heat oven to 375. Butter a 2 qt. gratin dish. Bring a large pot of heavily salted water to a boil. Cook pasta to al dente; drain well. Transfer hot pasta to a large bowl and toss immediately with Brie and cream cheese until melted and smooth. In a separate bowl, whisk together eggs, mascasrpone and Pecorino. Stir egg mixture into pastq. Season with pepper and nutmeg. Turn pasta into prepared pan. Bake until golden brown and bubbling, about 30 mins. Serve immediately with a wedge salad* and warm garlic bread*.
"Love is the centerpiece of thriving relationships".
Have FUN today!!
Love,
MM
(serves 6-8)
Butter*, as needed
Sea* salt, as needed
1 lb. pasta, such as farfalle, macaroni or shells
6 oz. Brie, rind removed and cheese cut into chunks
4 oz. cream cheese with chives*, softened and cubed
3 large eggs, lightly beaten
1 cup marscapone
3 oz. (about 3/4 cup) Pecorino-Romano*, grated
3/4 t. white* pepper
1/4 t. finely grated nutmeg
Heat oven to 375. Butter a 2 qt. gratin dish. Bring a large pot of heavily salted water to a boil. Cook pasta to al dente; drain well. Transfer hot pasta to a large bowl and toss immediately with Brie and cream cheese until melted and smooth. In a separate bowl, whisk together eggs, mascasrpone and Pecorino. Stir egg mixture into pastq. Season with pepper and nutmeg. Turn pasta into prepared pan. Bake until golden brown and bubbling, about 30 mins. Serve immediately with a wedge salad* and warm garlic bread*.
"Love is the centerpiece of thriving relationships".
Have FUN today!!
Love,
MM
Tuesday, April 2, 2013
PBJ & Meatballs
Now, don't freak out at this combo of ingredients. It WORKS, and your family and friends will think you are a genius:
(makes 28)
1/2 cup grape jelly
1/3 cup teriyaki sauce
1/3 cup creamy* peanut butter
2 T. honey
1/2 t. freshly grated ginger*
1/4 t. sriracha sauce
1/2 (28 oz. package) frozen Italian style* meatballs (28)
Chopped parsley* for garnish
Combine all ingredients except meatballs and parsley in a large skillet; whisk over med.-high heat until smooth. Add meatballs. Heat until bubbly, stirring frequently. Reduce heat. Simmer uncovered for 15 mins, stirring occasionally until meatballs are heated through. Sprinkle with parsley. Serve with cheesy scalloped potatoes, and green beans almondine.
"Thank God for troublesome situations; the Peace they can produce far outweighs the trials you endure."
Accomplish LOTS today, and have FUN doing it!!!
Love,
MM
(makes 28)
1/2 cup grape jelly
1/3 cup teriyaki sauce
1/3 cup creamy* peanut butter
2 T. honey
1/2 t. freshly grated ginger*
1/4 t. sriracha sauce
1/2 (28 oz. package) frozen Italian style* meatballs (28)
Chopped parsley* for garnish
Combine all ingredients except meatballs and parsley in a large skillet; whisk over med.-high heat until smooth. Add meatballs. Heat until bubbly, stirring frequently. Reduce heat. Simmer uncovered for 15 mins, stirring occasionally until meatballs are heated through. Sprinkle with parsley. Serve with cheesy scalloped potatoes, and green beans almondine.
"Thank God for troublesome situations; the Peace they can produce far outweighs the trials you endure."
Accomplish LOTS today, and have FUN doing it!!!
Love,
MM
Monday, April 1, 2013
Seattle Cream Cheese Dogs
It's a New Season, Go Mariners:
(serves 4)
1/4 cup butter
1 Walla Walla or other sweet onion, thinly sliced
1 (4 oz.) package of cream cheese with chives*
4 hot dogs, or your fav. sausage (I use ones without nitrates or nitrites)
4 poppy seed* hot dog buns
Gulden's Brown Mustard
Sauerkraut, well drained
Preheat grill or grill pan to med. high. Melt butter in a skillet over med. heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 mins. Warm the cream cheese over low heat in a small skillet until very soft. Grill hot dogs until swell browned. Lightly grill hot dog buns. To assemble, spread warm cream cheese on bun, add dog, top with onions, mustard and sauerkraut.
Play Ball!!!!!
"The wonderful knowledge that nothing we live in our bodies is lived in vain holds a call for us to live every moment as a seed of eternity."
Have FUN today!!
Love,
MM
(serves 4)
1/4 cup butter
1 Walla Walla or other sweet onion, thinly sliced
1 (4 oz.) package of cream cheese with chives*
4 hot dogs, or your fav. sausage (I use ones without nitrates or nitrites)
4 poppy seed* hot dog buns
Gulden's Brown Mustard
Sauerkraut, well drained
Preheat grill or grill pan to med. high. Melt butter in a skillet over med. heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 mins. Warm the cream cheese over low heat in a small skillet until very soft. Grill hot dogs until swell browned. Lightly grill hot dog buns. To assemble, spread warm cream cheese on bun, add dog, top with onions, mustard and sauerkraut.
Play Ball!!!!!
"The wonderful knowledge that nothing we live in our bodies is lived in vain holds a call for us to live every moment as a seed of eternity."
Have FUN today!!
Love,
MM
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