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Spring Dinner Gathering

Posted on March 18, 2012 by nina in the kitchen

Here is the menu for our March 24th 2012 Dinner Club!

Spicy Marinated Olives with Pickled Vegetables & Garlic (recipe on this site) & French Sourdough Bread

Moroccan-Style Carrot Salad (recipe on this site & below)

http://www.cooksillustrated.com/recipes/detail.asp?docid=14559

Rigatoni with Braised Lamb Ragu (recipe below)

http://www.epicurious.com/recipes/food/views/Rigatoni-with-Braised-Lamb-Ragu-15675

Sauteed Fresh Spinach with Garlic

Chocolate  Walnut Clusters with Flaked Sea Salt (recipe on this site)

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Moroccan-Style Carrot Salad

Posted on March 18, 2012 by nina in the kitchen

Thank you to CooksIllustrated.com!

Serves 6

Make sure to segment the oranges over a small bowl to catch their juices; you will need 3 tablespoons of juice. For more heat, use the higher amount of cayenne.

Ingredients

  • 1 pound carrots (about 6 medium), peeled and grated over the large holes of a box grater
  • 2 medium seedless oranges , peeled and segmented, 3 tablespoons juice reserved
  • 3 tablespoons minced fresh cilantro leaves
  • 1/4cup extra-virgin olive oil
  • 1 tablespoon juice from 1 lemon
  • 1 teaspoon honey
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper (see note)
  • 1/8 teaspoon ground cinnamon

Instructions

1. Toss the grated carrots, orange segments, and cilantro together in a large bowl. Whisk the reserved orange juice, oil, lemon juice, honey, cumin, salt, cayenne, and cinnamon together, then pour over the carrots mixture and toss to coat.

2. Let the salad sit until liquid starts to pool in the bottom of the bowl, about 3 minutes. Transfer the salad to a fine-mesh strainer set over a large bowl and let drain for 2 minutes. Transfer the salad to a serving bowl or platter, discard the strained juices, and serve. (The salad can be refrigerated in an airtight container for 2 days.)

Technique

Segmenting an Orange

Removing the bitter membrane from citrus fruit is an essential step in many tarts, and also produces a more pleasant fruit salad. The task is made easier if you start by sharpening a medium-sized paring or vegetable knife (the latter has a very thin blade).

    • 1. Cut the ends from the fruit and sit it on a flat surface. Trim all the peel and white pith using a large chef’s knife, making a series of vertical cuts.
    • 2. Insert the blade of the knife between the membrane and the pulp of each segment, and cut towards the center.
    • 3. Turn the blade of the knife so that it is facing outward. Slice along the membrane on the other side of the section until the section falls out. Repeat with the remaining sections.
    • 3. Turn the blade of the knife so that it is facing outward. Slice along the membrane on the other side of the section until the section falls out. Repeat with the remaining sections.

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Breakfast & Lunch at Piano Testing

Posted on March 11, 2012 by nina in the kitchen

Yesterday I served a buffet breakfast and lunch to the piano teachers working at the Midland Student Achievment Testing in Midland, MI where we tested over 130 piano students. We all worked there from 7am to 7pm and needed the nourishment! The menu is below and all the recipes are on this website.

BREAKFAST

Toasted Barley & Berry Granola

Granola, Yogurt & Fruit Parfaits

Banana Muffins

Coffee     Orange Juice     Starbuck’s Coffee

Breakfast!

LUNCH

Tomato Mozzarella Basil Salad

Curried Couscous

Broccoli Salad

Greek Chicken Salad

Fresh Fruit

Chilled Crystal Light Peach Mango Green Tea

Lunch!

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Banana Crunch Muffins

Posted on March 11, 2012 by nina in the kitchen

These muffins turn out perfectly every time.  Make sure not to over bake them! Remove them from the oven just as they begin to lightly darken! Another recipe from The Barefoot Contessa by Ina Garten. Makes about 34 standard size muffins. For the crunch, I use my Toasted Barley & Berry Granola recipe found on this site.

3 cups all purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound unsalted butter, melted

2 extra-large eggs

3/4 cup milk

2 teaspoons vanilla

1 cup mashed very ripe banana (2 bananas)

1 cup diced ripe banana (1 banana)

1 cup chopped walnuts

1 cup granola (Barley & Berry Granola recipe found on this site)

1 cup flaked unsweetened coconut (large flake style found at health food stores)

Optional: dried banana chips, granola or coconut

  • Preheat oven to 350 degrees. Line muffin tins with paper liners.
  • In a large bowl of an electric mixer whisk or sift together flour, sugar, baking powder, baking soda, & salt.
  • Add the melted butter and combine with paddle attachment. Do not over mix. This toughens the dough.
  • In a medium bowl combine eggs, milk, vanilla & mashed bananas. Add to the dough and do not overmix.
  • Fold in the diced bananas, walnuts, granola & coconut.
  • Spoon batter into paper liners, filling 3/4 full.
  • Top with dried banana chips, granola or coconut if desired.
  • Bake 15-20 minutes or until tops just begin to darken and an inserted toothpick comes out clean.
  • Cool!

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Curried Couscous

Posted on March 11, 2012 by nina in the kitchen

This is a versatile recipe and requires no cooking! You can add other favorite bits to make your own twist! Use more veggies and dried fruits if you like.

The original recipe is from The Barefoot Contessa by Ina Garten. Try using cooked quinoa in place of the couscous to make it higher in fiber and gluten free.

I usually make a single recipe because it makes at least 4-8 cups, depending how much veggies and fruit you add. Today I made 4 recipes which I mostly gave to the Midland Open Door food pantry!

Ingredients

1 1/2 cups couscous

1 tablespoon butter

1 1/2 cups boiling water

1/2 cup nonfat Greek yogurt

1/2 cup extra virgin olive oil

1 tablespoon white balsamic vinegar

2 heaping teaspoons curry powder (Madras) or more

1/2 teaspoon tumeric or more

1 1/2 teaspoon salt

1 1/2 teaspoons black pepper

1 cup diced raw carrot or more

1/2 cup dried currants or more

1/2 cup golden raisins or more

1/2 cup slivered almonds or more or pine nuts

3 scallions, thinly sliced or more

1/2 cup diced red onion or more

1/2 cup dried cherries or more

1/2 cup red bell pepper, diced or more

1/2 cup mini sweet peppers, diced optional

Directions

  1. In a medium bowl place the couscous. Melt the butter in the boiling water and pour over the couscous. Cover and let the couscous soak 5 minutes. Fluff with a fork.
  1. In a small bowl whisk together the yogurt, olive oil, vinegar, curry, tumeric, salt and pepper. Season to taste. It should have a lot of flavor. Pour over the fluffed couscous and mix well.
  1. Add the vegetables, dried fruit and nuts. Mix well

Fluff couscous and water with a fork

Mix dressing with a whisk

Thoroughly mix dressing with couscous

Add the colorful vegetables

Add the dried fruits and nuts

Mix all together with a big spoon

Voila! You have a salad that is cold, refreshing, healthy and will be a favorite!

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A Spanish Tapas Sampling Menu

Posted on February 21, 2012 by nina in the kitchen

Here is the menu for our Midland Symphony League Fundraiser. You can find all the recipes on this website!

A Spanish Tapas Lunch & Cooking Class

Pan con Tomate with Jamon & Manchego

Spicy Olives & Pickled Vegetables

Lemon Rosemary Cheese

Olivada

Cantaloupe & Arugula Salad with Jamon & Cheese

Roasted Red Pepper Sauce & Quinoa

Baby Potatoes with Aioli

Pasta with Chickpea-Tomato Sauce

Lime Drizzled Shrimp

Roasted Peppers with Anchovies

Fresh Cheese with Honey

Chocolate Walnut Cluster with Flaked Sea Salt

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Roasted Peppers with Anchovies

Posted on February 19, 2012 by nina in the kitchen

4 anchovy fillets, preserved in salt

3 red or orange bell peppers

1 tablespoon fresh oregano, finely chopped

1 clove garlic, minced

1 tablespoon capers, drained & finely chopped

¼ cup olive oil

  • Wash anchovy fillets under running water for several minutes to rid them of their salt. Bone them and finely chop.
  • In a small bowl combine anchovy, oregano, garlic and capers. Set aside.
  • Wash, dry and stem peppers; cut into quarters and remove ribs and seeds.
  • Place on a baking sheet cut side down and sprinkle with olive oil. Bake in a preheated oven at 400 F for 20 minutes or until slightly tender.
  • Cool and then cut into smaller strips.
  • Spoon anchovy mixture onto strips.
  • Let stand 2 hours for flavors to blend before serving.

Nutrition Notes: Colorful peppers are rich in the antioxidants Vitamin C & carotenoids which help protect us from the cell damage of free radicals. Anchovies and capers are high in salt, so it’s best to balance these with lower salt foods in your day.

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Baby Potatoes with Aioli

Posted on February 19, 2012 by nina in the kitchen

Thank you Mary Ann Anschutz for this recipe!

There are two methods of making the Aioli here. The first is using mayonnaise and adding ingredients. The 2nd is the traditional method which uses raw egg.

1 lb baby or small red potatoes

½ cup Hellmann’s mayonnaise or 1 egg yolk & 5 tablespoons olive oil & 5 tablespoons corn oil

2 tablespoons fresh lemon juice

2 cloves garlic

Salt & pepper

Olive oil

1 tablespoon chopped flat leaf parsley

Aioli 1st method: In a small bowl combine mayonnaise, lemon juice and garlic with a whisk. Thin it out with a little olive oil.

Aioli 2nd method: In a food processor with a metal blade combine the egg yolk, lemon juice, garlic, salt and pepper. Blend well. With the motor running add the olive oil & then the corn oil first by drops & then in a slow steady stream until the sauce is thick and smooth. You can also do this by hand with a bowl and whisk.

Set the Aioli aside. It should be the consistency of a sauce so it can coat the potatoes. Quickly add 1 tablespoon water to thin the sauce.

To prepare the potatoes, cut them in half or quarters to make bite size pieces. If they are very small, leave them whole. Place them in a pan of cold water and bring to a boil. Cover and simmer 7 minutes or just until tender. Do not overcook. Drain and place into a large bowl. While the potatoes are still warm add the sauce and toss well. Let stand 20 minutes to allow potatoes to marinate in the sauce.  Transfer to a warmed serving dish and sprinkle with parsley. Alternatively the Aioli can be served separately, allowing diners to dip potatoes themselves.

Nutrition Note: Vit C rich potatoes with skins retain more fiber & nutrients.

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Pasta with Chickpea-Tomato Sauce

Posted on February 19, 2012 by nina in the kitchen

Thank you to Mary Ann Anschutz for this recipe!

1 Tablespoon olive oil

2 garlic cloves, minced

¼ teaspoon red pepper flakes

3 cups cooked chickpeas

Coarse salt, optional

1-28 oz can crushed tomatoes

1-14.5 oz can reduced sodium chicken broth

1 sprig fresh basil, plus torn leaves for garnish

12 oz medium pasta shells

Grated Parmesan for serving

  • In a medium sauce pan heat oil over medium heat. Add garlic and red pepper flakes and cook 30 seconds or until fragrant. Do not brown
  • Add chickpeas, season with salt (optional) and cook 5 minutes.
  • Add tomatoes and broth and bring to a boil. Simmer about 20 minutes or until sauce has reduced slightly.
  • Add basil and cook 5 minutes. Remove basil.
  • While sauce is cooking, cook pasta in a large pot of boiling water till al dente; drain and return to same pot.
  • Add sauce to pasta and toss. Serve with Parmesan and garnish with torn basil.

Nutrition Notes: Chickpeas/Garbonzo beans are a high fiber, low fat, and high protein substitute for meat. They also contain phytoestrogens  which  may protect against breast and prostate cancers. Tomatoes are rich in antioxidants which protect from harmful free radicals.

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Lime Drizzled Shrimp

Posted on February 18, 2012 by nina in the kitchen

Thank you Mary Ann Anschutz for this recipe!

4 limes

12 raw and shelled or cooked and shelled jumbo shrimp

2 Tablespoons olive oil

2 garlic cloves, minced

Splash of sherry

Salt and Pepper

3 Tablespoons chopped flat leaf parsley

  • Grate the rind and squeeze the juice from 2 limes; reserve the other limes for later and cut into wedges.
  • In a large skillet heat the olive oil. Add the garlic and stir for 30 seconds. Add the shrimp and cook until they turn pink and begin to curl.
  • Mix in the lime rind, juice and sherry. Stir together.
  • Transfer to a serving dish and season lightly with salt (optional) and pepper.
  • Add parsley and reserved limes cut in wedges for squeezing over the shrimp at the table.

Nutrition Notes: shrimp contain 100 mg cholesterol/serving but because it is also low in fat and saturated fat it can be enjoyed on a low cholesterol diet.  When finishing with salt, use the flaked sea salt because you can visualize & limit it more easily.  You can also enjoy the flavors of the other minerals in the sea salt.

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