Posted by Dawn Welch
Prep time: 18 min
Cook time: 40 min
One day, as I was mixing up a batch of meatballs, I realized I basically had the makings of a meatloaf or kebabs right in front of me. Why not double (or even triple) the batch and have a head start on a couple more meals at the ready? I did just that, and have been using this shortcut ever since. You can use the entire recipe for meatballs and freeze half for another meal down the line. Also, if you prefer not to fry the meatballs, bake them at 400°F for 20 to 25 minutes. Half of this recipe will make 24 meatballs, serving 6; save the rest for one of the relay recipes.
Ingredients
1 cup dried bread crumbs
1 cup whole or low-fat milk
2 large eggs
11⁄2 cups (about 6 ounces) finely grated Parmesan cheese
1 large yellow onion, finely chopped
1⁄4 cup finely chopped flat-leaf parsley
4 garlic cloves, finely minced or pressed through a garlic press
2 teaspoons salt
1 teaspoon finely ground black pepper
31⁄2 pounds ground beef (preferably 90% lean)
1 tablespoon olive oil
Make the meat mixture. Place the bread crumbs and milk in a small bowl, stir together, and set aside. Whisk the eggs and 1 cup of the Parmesan together in a large bowl. Stir in the onion, parsley, garlic, salt, and pepper and then add the beef and the breadcrumb mixture. Stir with a wooden spoon or your hands until the mixture is well combined. Use your hands to roll golf ball–size pieces into smooth balls.
Cook the meatballs. Heat the oil in a large, nonstick skillet over medium-high heat. Add enough meatballs to fill the pan without overcrowding and cook, covered, until browned on all sides, 10 to 12 minutes total. Transfer the meatballs to a paper towel–lined plate, sprinkle with some of the remaining Parmesan, and set aside. Repeat with the remaining meatballs. Stir the meatballs into sauce or serve as is, sprinkled with the remaining Parmesan.
D2D
ground beef has a lot of flavor and stays nice and moist once cooked. to save a few cents per pound, grind your own the next time chuck roast is on sale. leave most of the fat on, and either ask the butcher to grind it or grind it yourself if you have a meat grinder or an attachment for your stand mixer.
Tags: big bang, freezable, ground beef, kid-friendly, meat balls, meatballs, prepare in advance
Permalink: http://www.myd2d.com/2010/09/meatball-evolution/
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Posted by Dawn Welch
Prep time: 2 hours (includes 1 1/2 hour rise time for dough)
Cook time: 48 min
I got my first taste of the restaurant business at 14, when I worked in a pizzeria in my hometown of Yukon, Oklahoma. I was the waitress and shift supervisor, and believe it or not, none other than Garth Brooks was the assistant manager! To this day, I still love pizza (Garth’s music is pretty good, too). Making your own is really fun, especially with this pizza dough that gets buzzed together in a food processor — no kneading required. If I’m going to the trouble of making my own pizza, I like to top it with something kind of special. Sweet, tender, caramelized onions alongside sweet or spicy Italian sausage is just the ticket to ride.
Dough
1 teaspoon olive oil
1 teaspoon active dry or instant yeast
1 tablespoon sugar
1 teaspoon salt
3 cups all-purpose flour + extra for dusting
Pizza
2 tablespoons olive oil + more for greasing the pan
2 yellow onions, halved and thinly sliced
1⁄2 teaspoon salt
1 teaspoon sugar
8 ounces bulk Italian sausage, crumbled, or sausage links with the meat squeezed from the casings
11⁄2 cups marinara, homemade or store-bought
11⁄2 cups (6 ounces) shredded mozzarella or provolone cheese
1⁄2 cup (2 ounces) shredded Parmesan cheese
Roughly chopped fresh basil leaves, for serving (optional)
Make the dough. Use the oil to grease a large bowl and set aside. Place the yeast, sugar, salt, flour and 1 cup of just-warm-to-the-touch water in the bowl of a food processor fitted with the steel blade. Pulse to combine, scraping down the sides as necessary. Turn the processor on and work the dough until a ball forms, about 1 minute, stopping the processor halfway through to scrape down the sides of the bowl. Lightly flour your work surface and turn the dough out onto it. Give it a few kneads until the dough ball is smooth, and then place it into the oiled bowl, turning it over a couple of times to oil the surface. Cover with plastic wrap and set aside in a warm, draft-free spot until doubled in size, about 11⁄2 hours.
Caramelize the onions and brown the sausage. Heat the olive oil in a large skillet over medium heat. Add the onions, salt, and sugar and cook, stirring occasionally, until the onions start to turn brown, about 10 minutes. Add the sausage and cook, stirring often, until the sausage is lightly browned, about 7 minutes. Turn off the heat and set aside to cool slightly.
Bake the pizza. Adjust the oven rack to the lower-middle position and heat the oven to 400°F. Grease an 18″ x 13″ baking sheet with some olive oil. Pick up the dough and start stretching it into a rectangular shape, and then place it onto the greased baking sheet and stretch the dough to cover the entire pan. Spread the sauce over the dough and sprinkle evenly with the cheeses and onion/sausage mixture. Bake until the cheese is browned and bubbly, about 30 minutes. Remove from the oven and add basil, if using. Slice into squares and serve hot.
Cook Smart
You can make the dough up to 2 days ahead of time. Just refrigerate the dough in an oiled, resealable gallon-size plastic bag after the dough comes out of the food processor. on the day you plan to make pizza (or calzones or a pizza roll), transfer the dough to an oiled bowl and let it sit out at room temperature for 1 1⁄2 to 2 hours until it has doubled in size. then proceed with the pizza recipe.
D2D
Many pizzerias are happy to sell you balls of raw pizza dough for as little as $1. It’s also available in some Italian bakeries. all you have to do is ask!
Tags: casual, freezable, kid-friendly, marinara, pizza, prepare in advance, sausage, spin-off
Permalink: http://www.myd2d.com/2010/09/caramelized-onion-and-sausage-pizza-with-no-knead-dough/
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Posted by Dawn Welch
Prep time: 10 min
Cook time: 45 min
Between you and me, my ham leftovers rarely make it into soup or a salad because my family just gobbles them up in sandwiches. I slice leftover ham and freeze it in individual portions, so anyone can defrost some for a sandwich anytime. When you consider that sliced deli ham costs upwards of $7 per pound, and your whole ham cost $2.40 per pound, you’ll feel really good about stacking a few slices on bread. This sandwich is a bit more work than your basic ham and Swiss, but it’s so much tastier.
Cranberry Relish
1 tablespoon olive oil
1 yellow onion, finely chopped
1 garlic clove, finely minced or pressed through a garlic press
1⁄2 teaspoon finely chopped fresh rosemary
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3⁄4 cup orange juice
1 cup dried cranberries
Sandwiches
8 bread slices
3⁄4 pound (about 12 slices) sliced deli ham or homemade baked ham
4 slices provolone (or Swiss)
2 tablespoons unsalted butter
Make the relish. Heat the olive oil in a small saucepan over medium-high heat. Add the onion, garlic, rosemary, salt, and pepper and cook, stirring often, until the onion is golden brown, 8 to 10 minutes. Pour in the orange juice and add the cranberries, bring to a simmer, cover, and lower the heat to medium-low. Simmer gently until the cranberries are plump and most of the juice has been absorbed, 10 to 12 minutes. Use an immersion blender or small food processor to pulse the cranberry mixture until it resembles jam, about 10 seconds.
Assemble the sandwiches. Heat the oven to 250°F. Spread each slice of bread with 1 heaping tablespoon of the cranberry relish. Stack the ham on 4 slices, cover each with a piece of cheese, and top with another slice of bread.
Cook the sandwiches. Melt 1 tablespoon of butter in a large, nonstick skillet over medium heat. Add 2 sandwiches to the pan and cook, covered, until the bread is golden brown and the cheese has melted, about 3 to 4 minutes per side. Place the sandwiches on a baking sheet and keep warm in the oven while you cook the remaining sandwiches. Slice in half and serve immediately.
D2D
Store meat, poultry, and fish on the lowest shelf in your refrigerator toward the back of the cabinet to keep it at its freshest. that’s where it’s the coolest and where the temperature fluctuates the least.
Tags: easy, grilled cheese, ham, kid-friendly, lunch, relay, sandwich
Permalink: http://www.myd2d.com/2010/08/ham-and-provolone-melts-with-cranberry-relish/
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Posted by Dawn Welch
Prep time: 25 min
Cook time: 40 min
I am a crispy girl all the way, meaning the crumb coating on chicken Parmesan better be crisp and crunchy, not soggy. Over the years of making chicken Parm, my absolute favorite dish ever, I’ve come up with a few tricks for getting the chicken super-crispy—without frying. Yes, without frying. Not only does oven-baking save you from an oily cooktop, but it really shows off the flavors in the bread crumbs and marinara sauce while staying on the (somewhat) lighter side.
The trick is to bake the chicken in a single layer on a baking sheet instead of layered in a baking dish. The heat circulates around the chicken more thoroughly, ensuring the most surface area comes into contact with that hot air. I also bake the chicken part way without sauce, which really helps that crumb coating to crisp up.
Ingredients
1 cup bread crumbs
1⁄2 teaspoon each dried basil and dried oregano or 1 teaspoon Italian Rub
1⁄2 teaspoon salt
4 boneless, skinless chicken breasts (6 to 8 ounces each)
1 large egg
11⁄2 cups homemade or store-bought marinara, warmed
1 cup grated whole-milk or part-skim mozzarella cheese
Parmesan cheese, for serving (optional)
Pasta, for serving
Season the bread crumbs. Place the bread crumbs in a medium bowl and toss with the herbs and salt.
Pound the chicken breasts. Preheat the oven to 400°F. Line a cutting board with a large sheet of plastic wrap. Place 1 chicken breast on top and cover with another sheet of plastic. Pound the breast until it’s super-thin, about 1⁄4″ thick. Remove the plastic and set the cutlet aside; repeat with the remaining breasts.
Bread the cutlets. Set a rimmed baking sheet at one end of your work surface. Place the bread crumbs next to the baking dish. Beat an egg in a shallow pie plate or bowl and place next to the bread crumbs. Set the chicken next to the egg. Using 1 hand (this will be your “breading” hand—try to keep the other hand clean), dip a cutlet into the egg, making sure the egg coats both sides, and then place it in the bread crumbs. Sprinkle crumbs over the cutlet, making sure both sides are evenly coated, and then place the breaded cutlet on the baking sheet. Repeat with the remaining chicken and place in the baking sheet (try to fit all of the chicken on the baking sheet in 1 layer).
Bake, sauce, and bake some more. Bake the cutlets until lightly browned, about 20 minutes. Remove the baking sheet from the oven and pour the sauce over the top. Sprinkle evenly with the mozzarella and bake until the cheese is bubbly and golden brown, about 20 minutes longer. Serve immediately, sprinkled with Parmesan, if using, and with some pasta on the side.
Tags: chicken, chicken parm, eating out at home, italian, kid-friendly, marinara, spinoff
Permalink: http://www.myd2d.com/2010/08/oven-baked-crispy-chicken-parmesan/
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Posted by Dawn Welch
I am so happy that canning is making a comeback. My grandma taught my mom to can, my mom taught me, and now I’m passing that tradition along to my kids, Alexis and Paul.
Preserving doesn’t just save you money, it makes you feel smart about being thrifty. I guarantee that when you open up a jar of mixed-berry jam in February, you’ll be thinking more about its amazing flavor than about the pocketful of change you saved making it. From salsas to pickles, relishes, jams, chutneys, and fruit butters, canning food is a great way to preserve peak flavor.
Finding a recipe you like and want to stick with is sometimes an edible game of trial and error. Make a small batch of a new recipe at first, open a jar (after the required curing time, as in the case of pickles), and taste it, and then make notes to the recipe to suit your tastes for the next batch. (Note: There are all kinds of products available for making freezer and refrigerator jams, too. These jams don’t require processing like traditional “canned” jams do.)
While the ingredients change from recipe to recipe, the method for canning—other than the length of time required to process a jar—doesn’t. Here are the essentials.
1. Buy a canner. This is a large, deep pot that can hold many jars—sometimes in two layers—with ample room for water around the jars. Sure, you can use a stock pot or large soup pot, but most hardware stores sell canning sets for $30 or less, and they come with all kinds of handy bonuses, such as magnetic lid lifters (to help pull lids from boiling water), rubber tongs (for pulling jars out of boiling water), a canning rack, a recipe book, and a funnel for getting the jam or salsa into the sterilized jar.
2. Sterilize the jars and lids. Boil the jars in a pot of water (keep the water at a bare simmer until you’re ready to fill the jars so they don’t crack when you fill them with hot fruit or vegetables) and the lids in barely simmering water in a saucepan (boiling lids can cause the seals to fail). Or, you can sterilize both on the top shelf of your dishwasher if yours has a sterilize setting. After washing the bands in hot, soapy water, leave them at room temperature for easy handling. (Note that while you can reuse jars and bands, you should always use new lids to ensure that they seal properly.)
3. Fill the jars with whatever you’re canning, leaving 1⁄2″ of room (called headspace) at the top. Stir to eliminate any air bubbles, and then wipe the jar rims with a clean cloth. Place the lid on and twist on the band to seal. Don’t twist them on too tightly.
4. Process the jars by setting them in the rack in the canner; they should be entirely submerged in boiling water. Boil them according to your recipe. Once the time is up, turn off the heat and let the jars sit in hot water for 5 minutes before removing them from the canner. Let the jars stand at room temperature for at least 1 day before opening.
For more information about canning, see the Ball Web site at www.freshpreserving.com, or check out Preserving the Summer’s Bounty by the Staff of the Rodale Food Center (Rodale Press, 1995).
Tags: canning, preserving, storing
Permalink: http://www.myd2d.com/2010/08/canning-basics-preserving-now-for-later/
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Posted by Dawn Welch
Winter squash is a great keeper; there’s often acorn, butternut or spaghetti squash stashed away in my garage (it lasts for months in a cool, dark, dry spot) ready to be turned into quick roasted side dishes.
.
5 tablespoons olive oil
2 leeks, white parts only, cleaned and finely minced
5 garlic cloves, finely minced or pressed through a garlic press
1 teaspoon salt
3 cups chicken or vegetable broth, homemade or store-bought
3 cups finely chopped butternut squash
1 cup chopped dried apricots
1 cup chopped dried figs
1 teaspoon turmeric
1⁄2 teaspoon ground ginger
1⁄4 teaspoon cayenne
11⁄2 cups couscous
1⁄4 cup finely chopped mint
Make the couscous base. Heat the oil in a Dutch oven or large pot over medium-low heat. Add the leeks, garlic, and 1⁄2 teaspoon of the salt, cover, and cook until the leeks are very tender but not brown, about 10 minutes, stirring occasionally. Pour in the broth and then add the squash, apricots, figs, turmeric, ginger, and cayenne. Stir in the remaining salt and bring to a boil. Cover, reduce the heat to medium-low, and simmer until the squash is tender, 10 to 12 minutes.
Cook the couscous and serve. Mix in the couscous, cover, turn off the heat, and let it stand for 10 minutes. Add all but 1 tablespoon of the mint and fluff the couscous with a fork to combine. Transfer to a large platter. Serve sprinkled with the remaining mint.
Tags: easy, kid-friendly, prepare in advance, side dish, vegan, vegetarian, when the pantry is your bff
Permalink: http://www.myd2d.com/2010/08/couscous-with-dried-fruit-butternut-squash-and-turmeric/
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Posted by Dawn Welch
I’m a crispy kinda girl, so I always pat my shrimp dry with a paper towel before broiling or pan-searing so they brown better. Buy whatever size shrimp is on sale — if using smaller shrimp, just shave the cooking time by a few minutes so you don’t overcook them. And if you don’t have feta, don’t stress it — you can top the shrimp with grated Parmesan or pecorino, or leave them bare.
1 pound medium IQF shrimp (see D2D tip below) peeled and deveined, thawed
5 tablespoons olive oil
3 garlic cloves, finely minced or pressed through a garlic press
21⁄2 teaspoons salt
1⁄4 teaspoon freshly ground black pepper
8 ounces orzo pasta (about 1 1⁄4 cups)
1 can (28 ounces) diced tomatoes, drained
1⁄2 teaspoon dried basil or oregano
1⁄4 teaspoon red-pepper flakes
3 ounces feta cheese (about 3⁄4 cup), crumbled
Marinate the shrimp. Pat the shrimp dry with paper towels. Stir together 1 tablespoon olive oil, about one-third of the garlic, 1⁄4 teaspoon of the salt, and a pinch of black pepper in a bowl. Mix in the shrimp and marinate for 10 minutes.
Boil the orzo. Stir 2 teaspoons of the salt into a large pot of water and bring to a boil over high heat. Add the orzo and cook until al dente, then drain. Toss with 1 tablespoon olive oil and set aside.
Broil the shrimp. Adjust an oven rack to the upppermost position (the rack should be about 3″ from the broiler) and heat the broiler to high. Meanwhile, place the tomatoes on a rimmed baking sheet. Drizzle with 11⁄2 tablespoons olive oil and add the remaining garlic, the basil or oregano, the red-pepper flakes, the remaining 1⁄4 teaspoon salt, and black pepper to taste. Stir to combine, and then spread the mixture out in an even layer. Scatter the shrimp over the tomatoes in a single layer. Broil until the edges of the shrimp are beginning to brown and the shrimp are opaque throughout, 5 to 6 minutes, rotating the pan halfway through. Divide the orzo among four bowls. Stir the shrimp into the tomatoes and spoon the mixture over each serving of orzo. Sprinkle with feta, drizzle with the remaining 11⁄2 tablespoons olive oil, and serve.
Shop Smart
Most warehouse big-box stores offer 5-pound bulk packs of frozen shrimp. these are often a great value when compared to buying frozen 1-pound bags of shrimp.
D2D
I buy only individually quick frozen (IQF) shrimp packaged in bulk 3- to 5-pound bags. it’s a great value, often costing $3 less per pound than fresh shrimp. Buying shell-on shrimp rather than already cleaned shrimp will save you even more and give you shells to make stock with (see opposite page). IQF shrimp aren’t frozen in giant ice blocks, either, meaning they’re quick to defrost for last-minute meal prep.
Tags: company, easy, entertaining, freezable, pasta, seafood
Permalink: http://www.myd2d.com/2010/08/broiled-shrimp-with-feta-orzo-and-tomatoes/
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Posted by Dawn Welch
Like our neighbors in Texas, I think bigger is better, which is why I use thick slices of Texas toast for my French toast. Instead of dunking the thick slices in plain old eggs and milk, though, I use griddlecake batter as the coating. It yields a heartier version of this classic, with a rich, eggy crust that nicely holds up against powdered sugar and maple syrup. If you like your French toast made with buttery bread such as brioche or eggy challah, slice it just between 1⁄2″ and 3⁄4″ thick for the best consistency.
Ingredients
3 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
1⁄3 cup sugar
11⁄2 teaspoons salt
3 large eggs
3 1/2 cups low-fat or whole milk
3⁄4 cup (11⁄2 sticks) unsalted butter, melted, plus 1 tablespoon butter for skillet
1 teaspoon vanilla extract
12 slices Texas toast or other thickly sliced white bread
Confectioners’ sugar, unsalted butter, and maple syrup, for serving
Make the batter. Heat the oven to 250°F and place a baking sheet on the middle shelf. Whisk together the flour, baking powder, sugar, and salt in a large bowl. Whisk the eggs in a small bowl and then pour in the milk and 10 tablespoons of the butter, whisking to combine. Stir the milk mixture into the dry ingredients, mixing until just a few lumps remain.
Prepare the bread and batter. Heat the oven to 250°F and place a baking sheet on the middle shelf. Add the milk and vanilla to the griddlecake batter and then pour it into a 13″ x 9″ baking dish.
Cook the french toast. Melt the butter in a large skillet over medium-high heat. Place a few slices of bread in the batter just long enough for the bread to be semisoaked on one side but not falling apart, 15 to 20 seconds. Gently turn the slices over and soak the other side for 5 to 10 seconds, then transfer to the hot pan. Cook until golden brown, 2 to 3 minutes, then flip and brown the other side. Transfer the French toast to the oven to keep warm while you cook the remaining pieces. Slice each piece in half on a diagonal and place 4 slices on a plate. Sprinkle with some confectioners’ sugar and serve with butter and maple syrup.
D2D
If you see whole loaves of bread on sale, buy one! Slice the loaf when you get home and freeze for french toast (or whatever) whenever the craving calls.
Cook Smart
Maple syrup is delicious but can be quite pricey, so if I have some fresh fruit around, I make my own quick fruit syrup to serve instead. Place equal parts sugar (use brown for a more molasses-y flavor) and water in a small saucepan and bring to a simmer. toss in a handful of fresh fruit (whatever you have on hand or in the freezer is fine), reduce the heat a bit, and cook until the fruit softens and “melts” into the liquid. add a pinch of salt and a little vanilla extract if you like, and there you have it!
Tags: breakfast, breakfast for dinner, easy, freezable, kid-friendly
Permalink: http://www.myd2d.com/2010/08/dipped-french-toast-2/
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Posted by Dawn Welch
Crêpes seem a bit intimidating to make, but if you can make pancakes, you can make these because the batter is essentially the same. Stuff them with just about anything, from a slice of Black Forest ham and jalapeño-Jack cheese, to leftover roasted vegetables and fontina, or even last night’s roasted chicken with mushroom sauce. Of course you can easily turn them into a sweet dish, too, just by adding a swipe of chocolate spread or a sprinkle of granulated sugar before rolling. There you go — breakfast-for-dinner and dessert in one fell swoop.
16 (11⁄2 pounds) asparagus spears, ends snapped off
Salt
1 cup + 2 tablespoons pancake mix, store-bought or homemade
1⁄2 teaspoon herbes de Provence
3 large eggs
1 cup low-fat or whole milk
1⁄2 cup water
11⁄2 tablespoons unsalted butter, melted
12 slices Swiss cheese
12 slices deli turkey
Steam the asparagus. Bring a large pot with 11⁄2″ of water to a simmer. Add a steamer insert and the asparagus spears, cover, reduce the heat to low, and steam the asparagus until just tender, about 2 to 3 minutes. (If you don’t have a steamer, bring 1⁄2 cup of water to a simmer in a large skillet; add the asparagus, cover, reduce the heat to low, and steam until tender. Lift the asparagus from the pan, leaving any extra water behind. You can also steam the asparagus in the microwave.) Sprinkle the asparagus with a little salt and set aside.
Make the crêpe batter. In a large bowl, whisk together the dry mix and herbs, and set aside. Whisk the eggs together in a small bowl and then whisk in the milk, water, and half of the butter. Slowly pour the milk mixture into the dry ingredients, mixing until just a few lumps remain.
Cook the crêpes. Place a baking sheet or ovenproof platter in the oven and heat the oven to 200°F. Place a medium skillet over high heat. Add 1⁄2 teaspoon of the remaining butter to the pan, tilt the pan toward you, and pour 1⁄4 cup of batter into the upper part of the pan. Swirl and rotate the pan until the batter completely covers the pan bottom. When the crêpe is browned, about 2 minutes, flip it and reduce the heat to medium-low. Immediately top with 1 slice of cheese, 1 slice of turkey, and 2 asparagus spears. Cover the pan and cook until the underside of the crêpe is lightly browned, 1 to 2 minutes, then fold the ends of the crêpe over the filling to make a tidy package. Turn the crêpe out onto a plate, seam-side down, and serve immediately, or transfer the crêpe to the baking sheet or platter in the oven to stay warm while you make the remaining crêpes.
Cook Smart
You can whip up the crêpe batter a few nights ahead and store it covered in the refrigerator. It will keep for up to 3 days.
Tags: breakfast, breakfast for dinner, kid-friendly, prepare in advance, vegetarian
Permalink: http://www.myd2d.com/2010/08/turkey-swiss-and-asparagus-crepes/
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Posted by Dawn Welch
Canned tuna is a great value, so why just use it for tuna salad? Paired with pasta and capers, it makes a great, rustic, and flavorful dinner that seems fancy even though it’s pretty bare bones.
Ingredients
2 tablespoons olive oil
3 garlic cloves, finely minced or pressed through a garlic press
1⁄3 cup finely chopped flat-leaf parsley
2 tablespoons capers, rinsed and roughly chopped
1 can (28 ounces) chopped tomatoes with juice (about 3 cups)
1 tablespoon + 1⁄2 teaspoon salt
1 pound spaghetti
2 cans (6 ounces each) olive oil–packed tuna, drained
Freshly ground black pepper
2 tablespoons unsalted butter
1⁄2 lemon
Make the sauce. Pour the oil into a large skillet. Add the garlic and cook gently over medium heat until the garlic is fragrant, about 1 to 11⁄2 minutes. Add the parsley and capers and cook for 30 seconds, then add the tomatoes and their juices. Bring to a simmer and then reduce the heat to medium-low, add 1⁄2 teaspoon of the salt, and simmer gently until slightly thickened, about 20 minutes, stirring occasionally.
Boil the pasta. While the sauce simmers, bring a large pot of water to a boil with the remaining 1 tablespoon of salt. Add the pasta and cook according to the package instructions until it is al dente. Reserve 1⁄4 cup of the cooking water, then drain the pasta and return it to the pot.
Add the tuna and serve. Break the tuna into small flakes and add to the sauce along with the pepper. Add the sauce and the butter to the pasta, tossing gently until the butter is completely melted (add a little pasta water if the pasta seems dry). Squeeze the lemon half over the pasta, toss, divide the pasta among 4 bowls, and serve.
Tags: easy, eating out at home, italian, pasta, prepare in advance, seafood, spaghetti, when the pantry is your bff
Permalink: http://www.myd2d.com/2010/08/sicilian-pasta-with-tuna-and-capers/
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Posted by Dawn Welch
Prep time: 18 min
Cook time: 30 min
Maybe it’s because I own and run a restaurant, but it’s definitely one of my pet peeves when I order a meal and know right off the bat that I could’ve made it better. Now I’m the first to admit that there are some restaurant dishes I’ll never be able to one-up (I mean, how do they get the soup into those Shanghai soup dumplings anyway?), but there are others that I can definitely top, and cheesy enchiladas are one of them.
That’s why I never, ever order enchiladas in restaurants anymore, and honestly speaking, I bet you won’t either once you’ve tried making them yourself. Super simple, inexpensive, and so good, they leave you feeling happy and satisfied, not comatose, after eating.
Ingredients
About 2 1⁄4 cups shredded cooked chicken
1 small red or white onion, finely chopped
1 jalapeño chile pepper, seeded and ribbed for a milder flavor, finely chopped (optional)
1 cup finely chopped fresh cilantro
3 cups No-Cook Garden Vegetable Sauce or your favorite salsa
1 tablespoon fresh lime juice
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
8 (8″) flour or whole-wheat tortillas
2 cups (8 ounces) grated Cheddar and/or Monterey Jack cheese
Sour cream, for serving
Make the filling. Heat the oven to 400°F. Place the chicken in a large bowl and gently mix with the onion, jalapeño (if using), all but 2 tablespoons of the cilantro, 1⁄2 cup of the vegetable sauce, the lime juice, salt, and pepper.
Roll and bake the enchiladas. Evenly spread 1⁄2 cup of the vegetable sauce over the bottom of a 13″ x 9″ baking dish. Place the tortillas on your work surface and divide the filling among them, arranging it in a strip down the center of each tortilla. Roll the tortillas around the filling and place the filled tortillas seam-side down in the baking dish.
Cover with the remaining 2 cups of sauce. Sprinkle evenly with the cheese. Bake the enchiladas until the sauce is golden brown and bubbling, 20 to 30 minutes. Sprinkle with the remaining cilantro and serve hot with sour cream on the side.
Tags: chicken, easy, eating out at home, enchiladas, freezable, kid-friendly, prepare in advance, relay
Permalink: http://www.myd2d.com/2010/04/cheesy-baked-chicken-enchiladas/
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Posted by Dawn Welch
Prep time: 10 min
Cook time: 12 min
One thing I love about the Rock is meeting all the characters that come through our doors. You can only imagine the look of shock I get from Japanese diners when they see homemade udon soup on the menu! This is a fun twist on the classic chicken noodle soup—it’s different enough to be interesting, but still hits all the good spots. I love the thick and chewy noodles and the salty-savory soy-sesame combo. Plus it’s a great use for leftover chicken!
Ingredients
1 package (14 ounces) udon noodles (substitute spaghetti or bucatini in a pinch)
1 tablespoon toasted sesame oil
4 garlic cloves, finely minced or pressed through a garlic press
6 cups chicken broth, homemade or store-bought
About 2 cups shredded cooked chicken
About 1 cup sliced fresh shiitake mushrooms, stems removed
1⁄4 cup soy sauce
1⁄4 teaspoon white or freshly ground black pepper
3 scallions, white and green parts, trimmed and sliced thinly on the diagonal
1 cup bean sprouts
Cook the noodles. Bring a large pot of salted water to a boil. Add the udon noodles and boil according to the package instructions. Drain well and divide among 4 soup bowls.
Make the broth and serve. While the pasta cooks, place a medium saucepan over medium-high heat. Add the oil and garlic and cook until fragrant, about 30 seconds. Pour in the chicken broth and add the chicken, mushrooms, soy sauce, and pepper, and bring to a boil. Lower the heat to medium and simmer the soup until the chicken is heated through, about 5 minutes. Pour the soup over the noodles and sprinkle with the scallions and the bean sprouts. Serve hot.
Tags: chicken, easy, eating out at home, freezable, kid-friendly, noodles, prepare in advance, relay, soup, udon
Permalink: http://www.myd2d.com/2009/05/chicken-udon-soup/
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Posted by Dawn Welch
Bite into this mild-mannered-looking burger and you’ll get a cheesy surprise and the big flavors of garlicky arugula pesto. My burgers come off the same grill that has been at the Rock since it first opened 70 years ago (it was the only piece of the kitchen that was unharmed from the fire), and it has probably grilled about 21⁄2 million burgers since then. I mean, off of that grill came burgers to feed our boys going off to World War II and coming home from ‘Nam. It served the hungry during the Depression. When I think of all the people who have been comforted by the food coming off of that grill, it gives me perspective and makes me happy that I can keep the Rock and its amazing history alive.
Pesto
1 cup (about 4 ounces) finely grated Parmesan cheese
About 2 cups arugula
1⁄2 cup toasted pine nuts
1⁄4 cup extra-virgin olive oil
4 garlic cloves, roughly chopped
1⁄2 teaspoon freshly ground black pepper
1⁄4–1⁄2 teaspoon salt
Burgers
1⁄2 recipe meatball mixture (about 21⁄2 pounds)
6 slices fresh mozzarella cheese
2 teaspoons canola oil
6 hamburger buns, toasted
Make the pesto. Place the Parmesan, arugula, pine nuts, olive oil, garlic, and pepper in a food processor and blend for 15 seconds. Stop and scrape the sides of the bowl, and process until the pesto is smooth, about 10 seconds more. Taste and add the salt if necessary.
Stuff the burgers. Take 1⁄3 cup meat mixture and form it into a flat circle, about 4″ in diameter. (Make the patty slightly larger or smaller depending on the width of your mozzarella cheese slice—the patty should be just slightly wider than the cheese slice.) Place a piece of cheese in the center and top with another 1⁄3 cup meat mixture, also flattened into a circle. Seal the edges shut and repeat with the remaining meat and cheese, until you have 6 filled hamburger patties.
Cook the burgers. Heat the canola oil in a large, nonstick skillet over medium-high heat. Place the burgers in the pan (as many as will fit), cover, and cook until browned, about 3 to 6 minutes per side. Place each burger on the bottom half of a bun, top the burger with about 2 tablespoons pesto, cover with the bun top, and serve.
Tags: burger, cheeseburger, easy, freezable, ground beef, hamburger, kid-friendly, prepare in advance, relay, sandwich
Permalink: http://www.myd2d.com/2010/03/mozzarella-stuffed-burgers-with-arugula-pesto/
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Posted by Dawn Welch
Burgers go from ho-hum to fancy when you form the mixture around a skewer. This recipe is a great one for parties and entertaining—it offers that wow factor without you having to shell out big bucks on shrimp or filet. The kebabs are fantastic cooked on the grill, too.
Salad
10 radishes, trimmed, washed, and thinly sliced
2 large cucumbers, washed and thinly sliced
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1⁄4 cup finely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint (optional)
1⁄4 teaspoon salt
Kebabs
1⁄2 recipe meatball mixture (about 21⁄2 pounds)
1⁄4 cup toasted pine nuts
1 tablespoon sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
1⁄2 teaspoon ground allspice
1⁄4 teaspoon ground cinnamon
Make the salad. Place the radishes, cucumbers, lemon juice, olive oil, parsley, mint (if using), and salt in a large bowl and toss together. Cover with plastic wrap and refrigerate up to 4 hours.
Mix the meat. Adjust an oven rack to the top position and heat the broiler to high. Line a baking sheet with foil
and set aside. Place the meatball mixture, nuts, sugar, cumin, oregano, allspice, and cinnamon in a large bowl
and mix to combine.
Shape and broil the kebabs. Divide the meat into 24 pieces and shape into oblong torpedoes. Thread 3 lengthwise onto each of 8 wooden or metal skewers and place the skewers on the baking sheet. Fold a sheet of foil in half lengthwise and place over the skewer bottoms to keep them from burning if using wooden skewers. Broil the kebabs until browned, 5 to 6 minutes, turn the skewers over, and broil the other side until browned, another 4 to 5 minutes. Serve hot or at room temperature with the salad on the side.
Shop Smart
When I see a sale on ground turkey (preferably dark meat), ground pork, ground veal, or even ground bison, I’ll buy a few pounds and freeze it for a rainy-day meatball marathon. Cutting other types of ground meat into the beef keeps the mixture flavorful, tender, and moist.
Tags: barbecue, bbq, eating out at home, grilling, ground beef, kabobs, kebabs, kebobs, relay
Permalink: http://www.myd2d.com/2010/03/middle-eastern-kebabs-and-cucumber-radish-salad/
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Posted by Dawn Welch
Prep time: 10 min
Cook time: 1 hour 25 min (includes 1 hour simmer time)
This basic marinara recipe yields 3 sauce variations and lots of meal ideas, from family-friendly pizza to a veggie-packed summer ragout. I started making my own marinara when I evaluated the savings of doing so — ounce per ounce, making your own marinara saves $1 per cup compared to the jarred stuff, and it is so much healthier. Look at the nutrition label on the back of your favorite brand next time you’re at the supermarket, check the sodium and sugar content, and prepare to be shocked! It’s easy to dress up a batch of straight-up marinara with other ingredients, such as black olives, red-pepper flakes, and capers, to turn it into arrabbiata, puttanesca, or a vodka sauce. This makes seven 2-cup portions, each of which serves 6.
Ingredients
1⁄4 cup olive oil
5 garlic cloves, finely minced or pressed through a garlic press
10 fresh basil leaves, finely chopped
2 large sprigs fresh oregano
2 large yellow onions, finely diced
3 quarts (a #10 can) crushed or diced tomatoes (or eight 14-ounce cans)
1 tablespoon light brown sugar
1⁄2 cup (2 ounces) finely grated Parmesan cheese
11⁄2 teaspoons salt
1 teaspoon freshly ground black pepper
Make the sauce. Heat the oil over medium-low heat in a large pot and add the garlic, basil, and oregano. Cook until the herbs are simmering and the oil is infused with their flavor, 10 to 12 minutes. Add the onions and increase the heat to medium, cooking until they are soft and translucent, about 5 minutes, stirring often. Add the tomatoes and the remaining ingredients to the pot and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the tomatoes have completely broken down and the sauce is thick, about 1 hour.
Divide and store. Cool the sauce to room temperature, remove and discard the oregano sprigs, and then divide into 4 quart-size resealable zip-top bags (you’ll get 3 bags with 4 cups in each, and 1 bag with 2 cups). Refrigerate for up to 1 week or freeze for up to 3 months (if freezing, place freezer bags on their side on a baking sheet so they freeze flat for easy stacking and storage).
Shop Smart
It saves to buy big, so instead of being finicky over what kind of canned tomatoes my market has in their giganto can aisle, I’ll make do with what I find. If it’s crushed tomatoes, I’m golden. If it’s diced tomatoes, I’ll run them through the blender or food processor until they’re semismooth and retain just a little chunkiness. Keeping your options open gives you wiggle room—and more change in your pocket.
D2D
When you’re done with a zip-top bag, you can reuse it a few more times (especially if you buy the heavy-duty resealable bags) by sterilizing it in the dishwasher on the top shelf. don’t try this with the dollar-store cheapies, though—they can melt.
D2D
In the summertime, my garden overflows with tomatoes and herbs, so instead of buying canned tomatoes to make marinara, I use about 10 large and juicy sun-ripened ones instead. you can peel and seed the tomatoes if you like (I don’t bother), and you may have to cook the sauce just a bit longer to compensate for all the juiciness you’re adding to the pot. add whatever fresh herbs you have or need pruning.
Tags: freezable, kid-friendly, marinara, pasta sauce, prepare in advance, sauce
Permalink: http://www.myd2d.com/2010/03/classic-basil-marinara/
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Posted by Dawn Welch
After tasting one too many underwhelming and pricey Alfredo dishes in restaurants, I decided to create my own recipe for a perfectly creamy Parmesan sauce, one bursting with garlic and cheese. Of course, it’s yummiest made with heavy cream or half-and-half, but most of the time I’ll go for what’s in the fridge, whole or 2% milk, for a lighter sauce that’s just as tasty. It’s fantastic simply tossed with pasta and some pan-seared shrimp and steamed broccoli.
Ingredients
11⁄2 sticks (3⁄4 cup) unsalted butter
6 garlic cloves, finely minced or pressed through a garlic press
1⁄2 teaspoon white pepper
1 quart (4 cups) cream, half-and-half, whole milk, or low-fat milk
1 cup (4 ounces) grated Parmesan-Romano cheese blend or 1⁄2 cup each of Parmesan and Romano
2 cups (8 ounces) grated whole-milk or part-skim mozzarella cheese
1 teaspoon salt
Make the sauce. Melt the butter in a large saucepan over medium-low heat. Add the garlic, pepper, and cream or milk, increase the heat to medium-high, and bring it to a simmer (watch the pot—it can boil over in a split second) while stirring often. Stir in the Parmesan-Romano mixture, reduce the heat to medium-low, and let the sauce simmer, stirring often, until the garlic has mellowed, about 12 minutes. Stir in the mozzarella and continue to cook until the cheese is melted. Turn off the heat and whisk the sauce until it is smooth (a blender or immersion blender works great). Stir in the salt.
Divide and store. Cool the sauce to room temperature and then divide it between 2 quart-size resealable freezer bags. Refrigerate it for up to 3 days or freeze it for up to 3 months. (After defrosting it overnight in the refrigerator, rewarm the sauce gently over medium-low heat, being careful not to let the sauce boil—boiling it will cause it to separate. If it separates, use a whisk, blender, or immersion blender to smooth it out.)
Tags: alfredo, easy, freezable, kid-friendly, parmesan, prepare in advance, sauce, Today Show, vegetarian, white sauce
Permalink: http://www.myd2d.com/2010/06/creamy-parmesan-sauce-and-the-spin-off-three-cheese-white-lasagna/
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Posted by Dawn Welch
Prep time: 20 min
Cook time: 40 min
Extra creamy and decadent, this casserole is like macaroni and cheese dressed up for company. Many kids and even adults aren’t fans of ricotta cheese, which is how I came up with this Cheddar and Monterey Jack–loaded alternative to the traditional lasagna. Sautéed onions and a mix of beef and pork give the dish some backbone, while a little Parmesan sprinkled over the top offers up an irresistible golden-brown crust. You could make this even more like macaroni and cheese if you wanted by using elbow macaroni or even ziti in place of the lasagna noodles.
Ingredients
2 tablespoons olive oil
1 large yellow onion, finely chopped
2 garlic cloves, finely minced or pressed through a garlic press
1⁄2 pound lean ground beef
1⁄2 pound ground pork
3⁄4 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup low-fat or whole milk
3 cups homemade Parmesan sauce or store bought Alfredo sauce
9 no-boil egg lasagna noodles
11⁄2 cups (6 ounces) grated Cheddar cheese
11⁄2 cups (6 ounces) grated Monterey Jack cheese
1 large egg, lightly beaten
1⁄2 cup (2 ounces) grated Parmesan cheese
Make the sauce. Heat the oven to 375°F. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 3 to 4 minutes. Stir in the garlic, salt, and pepper and cook until the garlic is fragrant, about 1 minute longer. Add the beef and pork and cook 2 to 4 minutes until the meat is browned. Pour off the extra fat from the pan.
Assemble and bake the lasagna. Stir together the milk and Parmesan sauce and evenly spread 1⁄2 cup over the bottom of a 13″ x 9″ pan. Lay 3 lasagna noodles in the pan lengthwise. Stir together the Cheddar and Monterey Jack cheeses in a medium bowl with the egg. Pour 3⁄4 cup of the sauce over the noodles and top with 2 cups of the cheese-and-egg mixture. Pour 3⁄4 cup of the sauce evenly over the cheese, and follow with 3 more noodles, the meat mixture, 3⁄4 cup of the sauce, 3 more noodles, the remaining 1 cup of the cheese mixture, and the remaining 3⁄4 cup of sauce. Sprinkle evenly with the Parmesan.
Bake and serve the lasagna. Cover the pan with foil and bake until the cheese is bubbly and brown, about 30 minutes. Cool 5 to 10 minutes before slicing.
Tags: company, eating out at home, entertaining, freezable, italian, kid-friendly, lasagna, parmesan, prepare in advance, spin-off, The Today Show, white sauce
Permalink: http://www.myd2d.com/2010/06/three-cheese-white-lasagna/
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Posted by Dawn Welch
Covered with the creamy Parm sauce, these shells are a great way to get your kids (and green-averse adults) to eat their vegetables. The sky is the limit when it comes to filling the shells. If you’re craving meat, add some shredded chicken or even lump crabmeat. Broccoli, Swiss chard, and asparagus can all stand in for spinach, and if you’re not big on mushrooms, lose them.
Ingredients
12 ounces jumbo shells
2 tablespoons olive oil
3 ounces (about 1 cup) finely chopped cremini mushrooms
2 garlic cloves, finely minced or pressed through a garlic press
6 ounces frozen or fresh spinach, thawed
1 pound whole-milk or part-skim ricotta cheese
4 cups (16 ounces) grated whole-milk or part-skim mozzarella cheese
2 large eggs, lightly beaten
1⁄2 cup finely chopped fresh basil leaves
1 tablespoon finely chopped fresh oregano (from about 1 large sprig)
11⁄2 teaspoons salt
3 cups homemade Parmesan sauce or store-bought Alfredo sauce
1⁄3 cup grated Parmesan cheese
Boil the pasta. Preheat the oven to 350°F. Bring a large pot of salty water to a boil over high heat. Add the shells and boil them until just shy of al dente, about 10 minutes. Drain and rinse under cool water and then set aside. Make the fIllIng. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and garlic and cook, stirring often, until the mushrooms get juicy, about 5 minutes. Add the spinach and cook, stirring often, until wilted and most of the liquid is gone, about 5 minutes longer. Transfer the mixture in an even layer to a baking sheet to cool. Meanwhile, stir together the ricotta, 3 cups of the mozzarella, the eggs, basil, oregano, and salt in a large bowl. Stir in the cooled vegetables and set aside.
Stuff the shells. Pour a third of the sauce into the bottom of a 13″ x 9″ baking dish. Use a small spoon to fill each shell with 1 heaping tablespoon of the cheese/spinach mixture, and then place it in the baking dish. Once all of the shells are filled, cover them with the remaining sauce, the remaining 1 cup of mozzarella, and the Parmesan. (At this point, the dish can be frozen for up to 3 months; defrost it overnight in the fridge before baking.)
Bake the shells. Cover the baking dish with foil and bake until bubbly, about 40 minutes. Uncover the dish and bake until the cheese is bubbling and golden brown, another 10 to 15 minutes. Remove it from the oven and let the stuffed shells rest for 5 minutes before serving.
Tags: italian, parmesan, pasta, spin-off, vegetarian, white sauce
Permalink: http://www.myd2d.com/2010/03/spinach-and-portobello-stuffed-shells/
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Posted by Dawn Welch
Cast-iron skillets are made to last a lifetime — I’ll take one over an expensive stainless steel frying pan any day. I’ve been using mine for years, and instead of showing its wear and tear, it only gets better with time. Tag sale finds are often already broken-in and seasoned.
Ingredients
3 tablespoons + 21⁄4 teaspoons table salt
3 tablespoons light brown sugar
3 garlic cloves, crushed
4 bone-in pork chops (6 ounces each, 1⁄2″ thick)
1 pound carrots, trimmed, peeled, and cut on the diagonal into 1⁄4″ slices, or 1 pound baby carrots
1⁄2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1⁄4 cup balsamic vinegar
1⁄4 cup maple syrup
11⁄2 tablespoons Dijon mustard
2 pods star anise or 1 cinnamon stick
Brine the chops. Dissolve 3 tablespoons of salt and the sugar in 2 cups of warm water in a large bowl. Add the garlic, 2 cups cold water, and the pork chops. Refrigerate for 30 minutes or up to 1 hour.
Parboil the carrots. Meanwhile, bring 2 quarts of water to a boil in a large saucepan over high heat. Add 2 teaspoons of salt and the carrots and cook until the carrots are barely tender, 3 to 4 minutes. Drain and rinse under cold water to stop the cooking. Drain again.
Sear the chops. Remove the chops from the brine (discard the remaining brine), rinse under cold water, and pat dry with paper towels. Season the chops on all sides with the pepper. Heat the oil in a large, nonstick skillet or cast-iron skillet over medium-high heat. Add the pork chops and cook until browned on both sides and cooked through, about 5 minutes total. Transfer to a large plate.
Glaze the chops and carrots. Whisk the balsamic vinegar, maple syrup, mustard, and the remaining 1⁄4 teaspoon salt together in a small bowl. Pour the mixture into the skillet, add the star anise or cinnamon, and cook over medium-high heat, scraping the pan bottom with a wooden spoon to loosen the browned bits, until a thick, syrupy glaze forms, about 3 minutes. Return the pork chops and any accumulated juices to the pan and turn each chop to coat with the glaze, then transfer the chops to a clean plate. Add the carrots to the pan and cook, stirring occasionally, just until heated through, 2 to 3 minutes. Serve the chops with carrots spooned alongside.
Cook Smart
Real maple syrup is not cheap, so if you don’t have any for the glaze, make a quick brown sugar syrup by bringing 5 tablespoons of dark brown sugar to a boil with 1⁄4 cup of water.
Tags: chops, easy, good-bye to the same old, kid-friendly, pork
Permalink: http://www.myd2d.com/2010/03/maple-balsamic-chops-with-glazed-carrots/
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Posted by Dawn Welch
In Germany, spaetzle is as popular as French fries, eaten with just about anything. When I started cooking spaetzle at the Cafe, people went so crazy for it that I had to start making extra batches to freeze because diners were stopping in and buying the uncooked spaetzle right off me so they could cook it up themselves at home for dinner! If only they knew how easy they are to make, based on simple pantry ingredients and some fresh herbs. They really class up a simple dish of pork chops, though!
Chops
4 bone-in pork chops (6 ounces each, 1⁄2″ thick)
1⁄2 teaspoon salt
1⁄4 cup coarsely ground black pepper
2 teaspoons canola oil
Spaetzle
4 cups all-purpose flour
3 large eggs
1 cup low-fat or whole milk
2 teaspoons lemon juice (optional)
1⁄4 teaspoon salt
All-purpose flour
3 tablespoons unsalted butter at room temperature
1 tablespoon finely chopped tender herbs (such as basil, chives, or tarragon)
Season the chops. To prevent the pork chops from curling as they cook, make 2 or 3 small, vertical cuts into the fat and silver skin surrounding the meat on each chop. Season the chops with the salt. Place the pepper on a plate and shake the plate a little to evenly disperse it in a single layer. Dip one side of each chop in the pepper, then place the chop on a plate. Cover with plastic wrap and refrigerate.
Make the spaetzle. Place the flour in a large bowl and make a well in the center. Whisk the eggs, milk, lemon juice (if using), and salt together in a small bowl and pour into the well. Combine using a wooden spoon to create a dough. Generously flour a sheet pan. Break off pieces of dough (about 1⁄3-cup knobs), roll into a 1⁄4″-thick rope, flatten slightly, and cut into 1⁄4″-long pieces. Repeat with the remaining dough.
Boil the spaetzle. Bring a large pot of salted water to a boil. Boil the spaetzle until cooked all the way through, 10 to 15 minutes, and then drain in a colander and rinse under cold water. Line a sheet pan with paper towels and place the spaetzle on it to drain for a few minutes before cooking or freezing (if freezing the spaetzle, leave it on the sheet pan and freeze for 1 hour, then transfer to a few quart-size resealable freezer bags for up to 3 months).
Cook the pork chops. While the spaetzle boils, start the chops. Heat a large skillet (preferably cast iron) over medium-high heat for 1 minute. Add the oil and then the pork chops, pepper-side down. Cover and cook the chops until the pepper is browned, 3 to 4 minutes. Reduce the heat to medium, turn the chops over, and continue cooking until the chops are cooked through, an additional 3 to 4 minutes. Transfer to a platter to rest.
Brown the spaetzle. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add enough spaetzle to fill the pan in a single layer (you will need to brown them in batches) and cook, stirring occasionally, until browned on all sides, about 4 minutes. Repeat with another tablespoon of butter and the remaining spaetzle. Transfer the spaetzle to a serving bowl and toss with the remaining butter and herbs and add a pinch of salt if needed. Serve with the chops.
D2D
Avoid small bottles of spices if you can and instead buy spices in bulk at ethnic markets, health-food stores, or warehouse stores for big savings—often up to 50 cents per ounce. that said, buy your bulk spices with caution—it doesn’t pay to purchase a big bag of ground turmeric if you barely ever use it. remember, dried, whole spices only stay fresh for about 1 year, while ground spices give you even less wiggle room at 6 months. so when it comes to spices, just buy what you will honestly use (peppercorns, dried oregano, cinnamon, whole nutmeg, etc.) in bulk—or better yet, divvy up your booty with friends so everyone can take advantage of a manageable amount of fresh spices at a fraction of the cost.
D2D
If you like to try out new wines,
a great idea is to mix and
match different kinds of wine
to create a customized 12-pack
case. Most wine shops offer a
by-the-case discount, which
comes in especially handy for
Tags: chops, dumplings, freezable, german, good-bye to the same old, pork, prepare in advance
Permalink: http://www.myd2d.com/2010/03/chops-au-poivre-and-herbed-spaetzle/
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Posted by Dawn Welch
The way commercial fishermen freeze salmon these days is nothing short of a miracle. If I put 2 cooked fillets in front of you, one that was fresh and one that was frozen, I’d bet you’d have a hard time telling which was which! There is absolutely no crime in buying frozen fish, especially when it’s so convenient to have in the freezer (defrost in a bowl of cool water in about 30 minutes; replenish the cool water every 10 minutes). So good for you, and such a great value.
Ingredients
11⁄2 tablespoons coriander seeds
11⁄2 tablespoons cumin seeds
1 teaspoon black peppercorns
1 tablespoon fennel seeds
3 tablespoons dark brown sugar
1 teaspoon salt
4 salmon fillets (6 ounces each, 1″–11⁄2″ thick)
1 teaspoon canola oil
Make the coriander rub. Toast the coriander, cumin, and peppercorns in a skillet over medium-high heat for 2 minutes, stirring often. Add the fennel seeds and continue to toast until fragrant and the cumin seeds brown, an additional 1 to 2 minutes. Transfer the spices to a rimmed sheet pan or plate to cool, and then place in a coffee grinder along with the sugar and salt and pulverize it to a fine powder. Transfer 2 tablespoons to a wide, shallow dish. (The rest can be stored in an airtight container or jar placed in a cool, dark spot for up to 1 month.)
Prep the salmon. Place the salmon on your work surface and feel for pinbones, using tweezers to remove any you find. Holding the salmon on the skin side, press the top into the spiced sugar, making sure the top is evenly coated, then set it on a large plate. Repeat with the remaining fillets, and then cover the plate with plastic wrap and refrigerate for at least 1 hour or preferably overnight.
Roast the salmon. Adjust 1 oven rack to the upper position and 1 to the middle position. Heat the oven to 400°F. Line a rimmed baking sheet with foil and lightly grease the foil with the oil. Place the salmon skin-side down on the foil and roast on the middle rack until the fillets are cooked on the outside but still quite pink in the middle, 5 to 7 minutes. Turn the broiler on, move the salmon to the top rack, and broil until the sugar just starts to bubble, 1 to 2 minutes (watch your salmon carefully, as broiler intensity varies and the sugar can quickly burn). Remove from the oven and transfer the salmon (with or without the skin) to individual plates. Serve immediately.
D2D
There’s a lot to be said for slowing down and being friendly with your butcher or fish counter person. let them know what you like to cook and eat. once they start recognizing you as a regular, they’ll be happy to let you know when good products come in at good values.
D2D
Many fishermen sell their daily catch at remarkable savings. On weekends, make a trip to wherever fishermen hang out—a seaside pier or lakefront dock—to score the freshest fish at the best prices. Make sure they have gutted and scaled the fish if possible, unless you simply love those tasks yourself!
Tags: fish, good-bye to the same old, kid-friendly, prepare in advance, seafood
Permalink: http://www.myd2d.com/2010/06/coriander-sugar-rubbed-salmon/
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Posted by Dawn Welch
My oven-fried chicken tastes like the real deal, but is a ton healthier for you. And because the cleanup is a snap (no oil to dispose of or splattered stove top to scrub), you’ll think twice before pulling into the drive-thru next time your crew is jonesing for a bucket of take-out chicken. Best of all, not only will you save money, you get to serve it up with your own healthy sides.
Ingredients
1 2⁄3 cups plain, full-fat yogurt
2 tablespoons yellow mustard
1 teaspoon hot sauce
2 teaspoons Tex-Mex Rub
1 teaspoon celery salt
11⁄2 teaspoons salt
3 pounds bone-in chicken breasts or thighs, skin removed (if the breasts are very large, cut them in half crosswise)
1 teaspoon canola oil
21⁄2 cups dried bread crumbs, cracker crumbs, or panko
2 tablespoons unsalted butter, melted, or canola oil
Marinate the chicken. Whisk together the yogurt, mustard, hot sauce, 1 teaspoon of the Tex-Mex Rub, the celery salt, and 3⁄4 teaspoon of the salt in a large bowl. Add the chicken and turn to coat with the marinade, then place the chicken in 1 or 2 resealable gallon-size plastic bags and refrigerate for at least 2 hours or overnight.
Coat the chicken and bake. Heat the oven to 400°F. Line a rimmed baking sheet with foil and grease with 1 teaspoon of oil. Whisk together the bread crumbs, the remaining 1 teaspoon Tex-Mex Rub, and the remaining 3⁄4 teaspoon salt in a medium bowl. Working 1 piece at a time, remove the chicken from the marinade and roll it around in the bread crumbs until evenly coated, and then place it on the baking sheet. Drizzle the melted butter or 2 tablespoons of oil over the chicken and bake until it is lightly browned and its temperature is 170°F, about 40 to 45 minutes (if you want a little extra color, place the chicken under your broiler for a few minutes until it’s more deeply browned). Remove from the oven and serve.
D2D
If you’re in a breast meat–only household, split those cuts up. Place your bone-in chicken breast on a cutting board, then, with a sharp chef’s knife, cut straight down crosswise through the breast, dividing it in 2. you instantly get 4 pieces of white meat for the price of 2.
Tags: eating out at home, fried chicken, healthy, kid-friendly, prepare in advance
Permalink: http://www.myd2d.com/2010/03/bucket-style-oven-fried-chicken/
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Posted by Dawn Welch
Having some ground meat in the freezer definitely comes in handy — especially when I have a kitchen full of hungry kids clamoring for food! Mini burgers are a great solution. They’re the perfect handheld size, and grown-ups love them too, so really they’re a win-win snack (double the serving for a meal). These turkey burger BLTs are extra-yummy, but you can scratch the BLT part if you don’t have the fixings and just top them with ketchup, mustard, pickles, or Swiss. Any kind of ground meat works here, even super-lean and flavorful bison. Oven-cooking the bacon and burgers is a lot less messy than pan-frying, though of course the burgers are great grilled, too.
Ingredients
6 slices bacon, cut in half crosswise
1⁄4 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
1 pound ground turkey (light or dark meat, or a combo of the two)
6 mini buns or dinner rolls, about 3″ in diameter, split
1⁄2 cup mayonnaise
1⁄2 garlic clove, finely minced
2 teaspoons fresh lemon juice
2 tablespoons (1⁄4 stick) unsalted butter, melted
2–3 lettuce leaves, torn into 3″ pieces
2 ripe tomatoes, sliced
Cook the bacon. Adjust 1 oven rack to the uppermost position and leave the other in the middle position. Heat the oven to 425°F. Arrange the bacon in a single layer on a rimmed baking sheet and bake until crisped and browned, about 12 minutes. Transfer the bacon to a paper towel–lined plate. Pour the bacon fat from the baking sheet into an airtight container (or top off the bacon fat you already have stored in the fridge) and refrigerate. Wipe off the baking sheet and turn on the broiler.
Make the burgers and the mayo. Sprinkle the salt and the pepper over the ground turkey and gently mix to combine (squeezing and compacting meat makes for tough burgers). Divide the turkey into 6 mounds and lightly roll each portion into a ball. Place the balls on the baking sheet and flatten them with your hands into patties slightly larger than the buns (the burgers will shrink a little with cooking). Arrange the buns, cut-side up, on a second baking sheet and place on the middle rack. Broil the burgers on the upper rack until cooked through and lightly browned, 5 to 6 minutes. While the burgers cook, mix the mayonnaise, garlic, and lemon juice in a small bowl.
Toast the buns. Take the burgers and buns out; set the burgers aside. Brush the cut side of the buns with some melted butter and broil just until lightly toasted, 30 seconds to 1 minute. Remove from the oven and spread each bun with the garlic mayonnaise. Place a patty on each bun bottom, top with bacon, lettuce, tomato, and the bun top, and serve.
D2D
Save the fat left over from cooking bacon in an airtight container in the fridge. Use it instead of butter or oil for sautéing or roasting vegetables or pan-searing chicken.
Tags: burger, company, doorbell dash, easy, eating out at home, freezable, hamburger, kid-friendly, snack, turkey burger
Permalink: http://www.myd2d.com/2010/04/turkey-blt-sliders/
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Posted by Dawn Welch
Flank and skirt steaks are two of my favorite low-cost, big-flavor meats. Turned into fajitas, one steak easily stretches into four servings (and the recipe can be doubled to serve more), especially when smothered with onions and peppers. Fajitas are super adaptable to nearly any situation, too — if you have tortillas in the fridge (quesadillas are a house favorite so we always do), you’re in the clear. If not, serve it as southwestern steak stir-fry alongside some red beans and rice.
Ingredients
21⁄2 tablespoons olive oil
2 limes, juiced
1⁄4 cup finely chopped cilantro
1⁄2 to 2 jalapeño chile peppers, ribbed, seeded, and finely diced (optional)
2 garlic cloves, finely minced or pressed through a garlic press
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
11⁄4 pounds flank or skirt steak, sliced crosswise into 1⁄4″-thick pieces
2 large green or red bell peppers or 1 cup of roasted pepper strips
1 large white onion
8 flour tortillas
Salsa, for serving
Marinate the meat. Whisk 11⁄2 tablespoons of the olive oil, the lime juice, cilantro, jalapeños (if using), garlic, cumin, paprika, oregano, salt, and black pepper together in a large bowl. Place the meat in the marinade and toss to coat. Set aside while you slice the peppers and onion into 1⁄4″-thick strips.
Sear the steak. Heat a heavy-bottomed skillet (cast iron works great) for 3 minutes over medium-high heat. Remove the steak from the marinade. Drizzle 1⁄2 tablespoon of the olive oil into the pan and then add half of the steak to the skillet. Cook, stirring occasionally, until the steak is nicely seared on all sides, about 2 minutes. Transfer the steak to a large plate and repeat with the remaining steak slices. Use tongs and a wad of paper towels to wipe out the skillet (be careful—it’s hot).
Brown the vegetables. Place the skillet back over the heat and drizzle in the remaining 1⁄2 tablespoon of olive oil in the pan. Add the onion and bell peppers to the pan and cook until charred and softened, about 5 minutes. Heat the tortIllas. While the onion and peppers cook, wrap the stack of tortillas in a kitchen towel or paper towels and place them on a plate. Microwave them until they are soft and supple, 20 to 30 seconds. Transfer the steak and vegetables to a large shallow dish and serve with the warm tortillas and the salsa.
Tags: doorbell dash, easy, eating out at home, freezable, kid-friendly, mexican, spicy, steak
Permalink: http://www.myd2d.com/2010/03/fajitas-on-the-fly/
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Posted by Dawn Welch
This is my go-to party dish because it seems fancy and expensive. Stretch a pound of shrimp by slicing them in half lengthwise, so it looks like there’s a ton of shrimp in the pan. When I serve it to my family we’re all thinking the same thing: leave some for leftovers tomorrow.
Ingredients
2 tablespoons olive oil
1 yellow onion, finely chopped
12 ounces chorizo or other spicy sausage, sliced 1⁄2″ thick
1 large green bell pepper, finely chopped
4 garlic cloves, finely minced
2 cups long-grain white rice
1 can (14.5 ounces) diced tomatoes, undrained
1⁄2 cup dry white wine
3–31⁄2 cups chicken broth, homemade or store-bought
1⁄4 teaspoon crushed saffron threads
1⁄2 teaspoon salt
1 pound (25-30) large peeled and deveined shrimp
1⁄4 cup chopped fresh flat-leaf parsley
1 lemon, cut into wedges
Make the paella base. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook until it’s soft, about 5 minutes. Add the sausage, bell pepper, and garlic and cook until the sausage is lightly browned, about 5 minutes. Stir in the rice, tomatoes, and wine, scraping any brown bits off the bottom of the pan.
Cook the rice and seafood. Add 3 cups of the broth, the saffron, and salt, and bring to a boil. Reduce the heat to medium, cover, and simmer until the rice is cooked through but still firm, about 20 minutes, adding the remaining 1⁄2 cup broth if the pan seems dry before the rice is done. Add the shrimp, cover, and cook until the shrimp are pink, 2 to 3 minutes longer. Season to taste with salt, sprinkle with parsley, and serve immediately with lemon wedges.
Tags: company, eating out at home, entertaining, seafood, spanish
Permalink: http://www.myd2d.com/2010/05/paella-with-spicy-sausage-and-shrimp/
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Posted by Dawn Welch
When the craving for fish cakes hits, I choose the economical and tasty canned salmon that’s always in my pantry. Canned salmon is packed with the same big flavors and nutrients that I expect from fresh salmon. If you haven’t given canned salmon a try, I highly recommend it.
When I serve these to company, everyone wants the recipe. Let me know what you think!
Ingredients
2 cans (14.75 ounces each) salmon, drained
11⁄2 cups panko bread crumbs
1⁄2 cup tartar sauce or mayonnaise
2 scallions, white and light green parts only, thinly sliced, or 1⁄2 teaspoon onion powder
1 large egg
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3⁄4 cup canola oil
Make the salmon mixture. Mix together the salmon, 1 cup of the panko, the tartar sauce or mayonnaise, scallions or onion powder, the egg, salt, and pepper in a large bowl.
Shape the cakes. Form the mixture into eight 3″ cakes that are about 1″ thick. Place the remaining 1⁄2 cup of panko in a shallow dish and press the cakes into the bread crumbs until all sides are evenly coated.
Fry the salmon cakes. Heat 1⁄2 cup of oil in a large skillet over medium-high heat. Once the oil is shimmering, fry the salmon cakes in 2 batches until golden brown on both sides, 8 to 10 minutes per batch, adding the remaining 1⁄4 cup of oil to fry the second batch if necessary. Place the salmon cakes on a paper towel–lined plate to drain, and serve hot.
Tags: appetizers, company, eating out at home, freezable, prepare in advance, seafood, side dish, when the pantry is your bff
Permalink: http://www.myd2d.com/2010/05/crispy-salmon-cakes/
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Posted by Dawn Welch
When I was 19 years old, I joined the crew of a cruise line as a purser. Up until that point, the fanciest sit-down meal I had ever experienced was my prom dinner at a banquet hall in Oklahoma. On the cruise ship, I was just like Julia Roberts in Pretty Woman, not knowing which fork to use, let alone the proper way to hold it! So, at my first dinner I went for soup, the simplest and most straightforward dish I could think of. Though I’d never had French onion soup before, it was truly love at first bite.
Onion Soup
1⁄2 cup (8 tablespoons) unsalted butter
4 large (3 pounds) white onions, halved and thinly sliced
11⁄2 teaspoons salt
1⁄2 teaspoon freshly ground black pepper
8 cups canned beef (or vegetable) broth
3 tablespoons all-purpose flour
Cheese Toast
6 slices (1″ thick) French bread
2 tablespoons unsalted butter, melted
6 slices Swiss cheese
1⁄4 cup finely grated Parmesan cheese
Cook the onions. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions, salt, and pepper and reduce the heat to low. Cook until the onions are soft and golden brown, stirring occasionally, about 20 minutes.
Simmer the soup. Meanwhile, bring the beef broth to a boil in another pot. Mix the flour into the onions and cook for 1 minute, stirring constantly, then add 1 cup of beef broth, stirring well to work out any lumps. Add the remaining beef broth and bring to a boil. Reduce the heat to a gentle simmer, partially cover the pot, and cook for 40 minutes.
Make the cheese toasts and serve. Heat the broiler to high. Brush both sides of the bread slices with melted butter and place them on a rimmed baking sheet. Broil until golden on both sides, about 1 minute per side (watch the bread closely, as broiler intensity varies). Top each slice with a piece of Swiss cheese and broil until the cheese is bubbly and browned, about 11⁄2 minutes. Divide the soup among 6 bowls. Add a piece of cheesy bread to each bowl, sprinkle with Parmesan, and serve.
Cook Smart
Turn the last bowl of french onion soup into french dip sandwiches. Warm a few slices of roast beef in a saucepan with some soup. Use tongs to place the beef and onions from the soup between a split french roll. Serve with the broth on the side for dunking.
Tags: company, entertaining, freezable, kid-friendly, love your veggies, prepare in advance, side dish, vegetarian
Permalink: http://www.myd2d.com/2010/03/french-onion-soup-with-broiled-swiss-caps/
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Posted by Dawn Welch
Why toss your corn cobs when they add an extra layer of sweet corn flavor to this brothy, summery soup? I like to make it nice and rich with a final addition of half-and-half, but that’s purely optional — even without it, it’s a lovely, light soup. Crab, lobster, and shrimp are all delicious additions.
2 tablespoons olive oil
1 yellow onion, finely chopped
1 carrot, finely chopped
6 ears corn on the cob, husked, kernels removed, and the cobs reserved (about 41⁄2 cups corn kernels) or 41⁄2 cups frozen corn
3 garlic cloves, finely minced or pressed through a garlic press
6 cups chicken or vegetable broth, homemade or store-bought
2 medium potatoes, peeled and finely chopped
2 medium zucchini, quartered lengthwise and finely chopped
2 teaspoons fresh or 1 teaspoon dried tarragon
1 tablespoon sugar
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 cup half-and-half (optional)
Make the broth. Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrot, and corn kernels, and cook, stirring often, until the onion is soft, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Pour in the broth and add the corn cobs. Bring to a boil, reduce the heat to low, and let simmer, covered, for 30 minutes.
Remove and discard the corn cobs and add the potatoes, zucchini, tarragon, sugar, salt, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes. Add the half-and-half (if using) and serve.
D2D
Eat fresh, quick-to-fade items such as fresh corn, basil, lettuces, and asparagus early in the week and save hardier veggies such as broccoli, potatoes, and green beans for later in the week.
Cook Smart
Even though this soup tastes so good made with fresh, farm stand corn, it’s so tasty that I make it in the winter with frozen corn.
Tags: appetizer, freezable, kid-friendly, love your veggies, prepare in advance, vegetarian
Permalink: http://www.myd2d.com/2010/04/summery-corn-soup/
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Posted by Dawn Welch
Though the name shakshouka (shock-SHOE-ka) sounds exotic, this quick, one-pan Middle Eastern–style dish is nothing more than eggs simmered in a sauté of fresh tomatoes, peppers, and onions. It’s beautiful served up in a cast-iron skillet. Just bring the whole pan to the table (tell everyone to mind their fingers as the pan will be hot!) and serve it family-style, straight from the skillet. Warm pita bread for dipping is a must.
3 tablespoons olive oil
1 large yellow onion, halved and thinly sliced
1 small red bell pepper, ribbed, seeded, and thinly sliced
1 small green bell pepper, ribbed, seeded, and thinly sliced
1 garlic clove, finely minced or pressed through a garlic press
1⁄2 teaspoon ground cumin
1⁄2 teaspoon dried oregano
1⁄4 teaspoon red-pepper flakes
1 teaspoon salt
Freshly ground black pepper
3 large tomatoes, cored and sliced into 1⁄2″-thick wedges
6 large eggs
Pita bread, for serving
Sauté the vegetables. Heat the oven to 300°F. Heat the olive oil in a large skillet (preferably cast-iron) over medium-high heat. Add the onion and cook, stirring often, until it begins to soften, 2 to 3 minutes. Add the bell peppers and cook until they begin to soften, an additional 2 to 3 minutes. Stir in the garlic, cumin, oregano, red-pepper flakes, 3⁄4 teaspoon of the salt, and a few grinds of pepper, and cook until the garlic is fragrant, 1 to 11⁄2 minutes. Add the tomatoes (if your tomatoes don’t look juicy, add 1⁄4 cup of water to the skillet along with them), reduce the heat to medium, and cook until the tomatoes break down and are saucy, 4 to 5 minutes. (If your pan looks dry, add 1⁄4 to 1⁄2 cup of water to the skillet and let it cook in for a minute or two before adding the eggs.)
Cook the eggs and serve. Crack the eggs over the tomatoes and sprinkle with the remaining 1⁄4 teaspoon of salt. Reduce the heat to medium-low and cook, covered (any lid that is larger than the circumference of the pan will work—it doesn’t have to be a perfect fit or match), until the whites are set and the yolks are still soft, 4 to 6 minutes. While the eggs cook, place the pita bread in the oven to warm. Divide the shakshouka among 6 bowls, making sure each gets an egg on top. Serve with the pita bread for dipping.
Cook Smart
This is a special treat made with ripe and juicy tomatoes, but in the winter, when tomatoes lose their appeal and prices skyrocket, I’ll use canned tomatoes in juice instead.
Tags: breakfast, breakfast for dinner, easy, kid-friendly, mediterranean, middle eastern, vegetarian
Permalink: http://www.myd2d.com/2010/03/shakshouka-eggs-tomatoes-and-peppers/
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Posted by Dawn Welch
Prep time: 12 min
Cook time: 30 min
After a long and crazy day at the Rock, I totally crave a bite of comfort for dinner. For my family, huevos rancheros fits the bill—it’s our chicken soup. I usually have all of the ingredients in my fridge too, so not only is it friendly on my wallet and totally delicious, but it’s easy to throw together. Sometimes, when I’m too beat to bother with frying the tortillas, I’ll throw in the towel and use store-bought chips instead. In fact, huevos rancheros is a great use for the last few chips in the bag—and I get more chill time (and sometimes that’s worth a heck of a lot more than money!).
Ingredients
3–4 tablespoons canola or vegetable oil
4 corn tortillas (4″–6″)
1 medium yellow onion, finely chopped
1 large red or green bell pepper, seeded, ribbed, and thinly sliced
2 garlic cloves, finely minced or pressed through a garlic press
1⁄2 teaspoon salt
Freshly ground black pepper
1 can (14.5 ounces) diced tomatoes with juices
2 tablespoons finely chopped fresh cilantro
2 teaspoons chili powder
1⁄4 teaspoon ground cumin
2 tablespoons unsalted butter
8 large eggs
1 cup grated Mexican Blend cheese
Hot sauce or salsa for serving
Fry the tortillas. Heat the oven to 250°F. Warm 3 tablespoons of oil in a large skillet over medium-high heat. Add a tortilla and fry until crispy and brown on each side. Transfer it to a paper towel–lined plate (an opened-up brown paper bag works too) to drain, and then put it on a rimmed baking sheet and place in the oven to stay warm. Repeat with the remaining tortillas, reducing the heat and adding more oil if necessary.
Cook the vegetables. Add the onion, bell pepper, garlic, salt, and black pepper to the same skillet you used for the tortillas, cooking them until the onion and pepper soften and the garlic is fragrant, 6 to 8 minutes. Stir in the tomatoes, cilantro, chili powder, and cumin, bring to a strong simmer, reduce the heat to medium-low, and cook until the tomatoes begin to break up, about 5 minutes.
Fry the eggs and assemble. Melt 1 tablespoon of the butter in a nonstick skillet over medium-high heat. Crack 4 eggs into the pan, sprinkle with salt and pepper, cover the pan, and fry until the white is opaque, about 3 minutes. Place the tortillas on 4 plates. Slide 2 eggs onto 2 of the tortillas and top each of the 2 plates with a quarter of the tomato mixture and some cheese. Serve the first 2 portions immediately while you fry up the second batch of eggs.
Tags: breakfast, breakfast for dinner, eating out at home, eggs, kid-friendly, mexican, vegetarian
Permalink: http://www.myd2d.com/2010/05/huevos-rancheros/
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Posted by Dawn Welch
Chicken-fried steak is the official state meal of Oklahoma, and it’s the signature dish on the Rock Cafe’s menu, with diners traveling hundreds of miles on Route 66 just to get a taste. Like many Oklahomans, I make mine with cube steak (also called a minute steak), an inexpensive and already tenderized cut from the round of the cow. I dip the steaks in buttermilk first, then dredge them through a spiced cracker crumb mixture that turns beautifully golden and crisp in a cast-iron skillet. Served up with old-fashioned bacon gravy (which is also great with biscuits), it doesn’t get much better than this.
Steak
1 cup all-purpose flour
1⁄2 cup cracker crumbs (about 30 saltines)
1⁄2 teaspoon garlic powder
11⁄2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup buttermilk
4 cube steaks (6 ounces each)
4 cups canola oil
Gravy
3 slices bacon, sliced crosswise into 1⁄2″-wide pieces
1 small yellow onion, finely chopped
3 ounces button mushrooms (about 2⁄3 cup), stemmed and thinly sliced
1⁄4 teaspoon salt
2 garlic cloves, finely minced or pressed through a garlic press
1 tablespoon sweet paprika
Pinch of cayenne pepper
1⁄4 teaspoon freshly ground black pepper
2 tablespoons (1⁄4 stick) unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk, warmed but not hot
Bread the steaks. Whisk the flour, cracker crumbs, garlic powder, salt, and pepper together in a wide, shallow dish. Pour the buttermilk into a wide bowl. Dip each steak into the buttermilk, then dredge it through the dry ingredients, making sure both sides are evenly coated.
Make the gravy. Cook the bacon over medium-high heat in a medium skillet until crispy, stirring often, 4 to 5 minutes. Use a slotted spoon to transfer it to a paper towel–lined plate and set aside. Add the onion to the pan and cook, stirring often, until soft and just starting to brown, about 3 minutes. Stir in the mushrooms and the salt and cook, stirring often, until the mushrooms release their juices, about 5 minutes. Mix in the garlic, paprika, cayenne, and black pepper, and cook until the garlic is fragrant, about 30 seconds. Reduce the heat to medium, add the butter and let it melt, stirring often. Use a wooden spoon to mix in the flour. Cook, stirring constantly, for 2 minutes, then slowly begin to add the milk a little at a time, mixing well between additions to avoid lumps. Cook until slightly thickened, 1 to 2 minutes, then reduce the heat to low and cover, stirring occasionally, to keep the gravy warm. Just before serving, stir in the reserved bacon.
Fry the steaks. Heat the oil in a large, deep skillet (preferably a cast-iron one) over medium-high heat. Once the oil reaches between 350°F and 375°F on an instant-read thermometer, reduce the heat to medium and carefully slide the steaks into the hot oil. Fry on both sides until the coating is golden brown, about 10 minutes. Transfer to a paper towel– or brown bag–lined plate to drain. Serve the steak immediately covered with the bacon gravy.
D2D
When I have just a few strips of bacon left in a package, I like to chop it into narrow strips (what the french call lardons) and stow it away in a quart-size resealable bag in the freezer. It comes in handy when I don’t have bacon in the house (a rarity, but it does happen!) and want to make home fries, gravy, or even bacon bits for a salad with blue cheese dressing and juicy garden tomatoes. No need to thaw, just use the bacon pieces straight from the freezer.
Cook Smart
To make cracker crumbs, place some crackers in a food processor and pulse until very fine. Or, for a more low-tech approach, place the crackers in a resealable plastic bag and crush them with a meat mallet, rolling pin, or the bottom of a heavy skillet until fine and mealy. A 15-ounce box of saltine crackers makes about 41⁄2 cups of cracker crumbs.
Tags: company, eating out at home, entertaining, kid-friendly
Permalink: http://www.myd2d.com/2010/02/chicken-fried-steak-and-bacon-gravy/
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Posted by Dawn Welch
This brown sugar–brined chicken has been in the Rock’s menu for 15 years. The brine uses pantry ingredients such as brown sugar, salt, and dried herbs, so it’s easy to throw together in the morning or even the night before you plan to serve it. That way, all you need to do before dinner is bake it.
Ingredients
1 cup (or 1⁄2 cup table salt) + 1 teaspoon kosher salt
11⁄2 cups dark brown sugar
1 yellow onion, quartered
4 garlic cloves, smashed
6 bay leaves
6 whole black peppercorns
2 pounds bone-in, skin-on chicken breasts, legs, or thighs
2 fennel bulbs, fronds and stalks removed, cored, and sliced into 1⁄2″-thick wedges
1 red onion, halved and sliced into 1⁄2″-thick wedges
3 tablespoons olive oil
1⁄2 teaspoon freshly ground black pepper
Brine the chicken. Bring 2 cups of water to a boil in a large pot. Stir in 1 cup of salt and the brown sugar until dissolved, and turn off the heat. Let the mixture cool for 15 minutes before adding 12 cups of cold water, the yellow onion, garlic, and spices. Divide the mixture and chicken between 2 gallon-size resealable plastic bags and refrigerate for at least 8 hours or up to 24 hours.
Bake the chicken. Heat the oven to 350°F. Toss the fennel and red onion with 2 tablespoons of olive oil, 1⁄2 teaspoon of salt, and 1⁄4 teaspoon of pepper in a 3-quart baking dish. Drain the chicken and pat dry with paper towels. Place the chicken pieces skin-side up on top of the vegetables, brush with the remaining oil, and sprinkle with the remaining salt and pepper. Roast until the chicken skin is crisp and golden, and the chicken is completely cooked through, stirring the vegetables halfway through cooking, 50 minutes to 1 hour. Remove the chicken from the oven and adjust the oven rack to the upper-middle position. Transfer the vegetables to a bowl and set aside. Heat the broiler to high and broil the chicken until the skin is crisp, 1 to 2 minutes (watch the chicken carefully, as broiler intensity varies). Divide the chicken among plates and serve the vegetables on the side.
Shop Smart
If you’re not into fennel, then substitute any other sliced vegetable, such as potatoes, carrots, rutabagas, parsnips, or even Brussels sprouts.
Tags: chicken, company, easy, entertaining, good-bye to the same old, prepare in advance
Permalink: http://www.myd2d.com/2010/03/brown-sugar-rock-chicken/
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Posted by Dawn Welch
My kids always hang out with me in the kitchen, peeling and chopping vegetables and stirring roux. This pasta salad is one of their favorite recipes to make. It’s perfect for young cooks because it’s simple, totally delicious, and can be varied to their hearts’ content just by adding whatever is in the fridge. Toss the pasta salad with the dressing, then give them free rein to raid the fridge and finish off the salad with whatever they think would be tasty additions.
Salad
8 ounces farfalle (bow-tie) pasta
1 tablespoon extra-virgin olive oil
About 1 cup diced ham
1 cup (about 4 ounces) shredded sharp Cheddar or Swiss cheese
1 large tomato, diced
1⁄4 cup chopped fresh flat-leaf parsley
6 ounces salad greens
2 hard-cooked eggs, finely chopped
Salt and freshly ground black pepper
Vinaigrette
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon light or dark brown sugar
1⁄2 teaspoon salt
1⁄2 cup extra-virgin olive oil
Boil the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions or until it is al dente. Drain, transfer to a large bowl, and toss with 1 tablespoon of olive oil.
Prepare the vinaigrette. While the pasta cooks, make the vinaigrette. Whisk the mustard, vinegar, sugar, and salt together in a large bowl. While whisking, slowly drizzle in the olive oil and set aside.
Toss the salad. Add the vinaigrette to the pasta and toss to coat. Add the ham, cheese, tomato, parsley, and greens and toss to incorporate. Transfer the pasta salad to a serving bowl, sprinkle the egg on top, season with salt and pepper, and serve.
D2D
Sometimes I wonder what people did before the Internet! the Web can be a great source for deals, especially when you’re buying in bulk. If you’re partial to a certain brand, whether it’s tea, good-quality baking chocolate, or dried pasta, try finding it in bulk online. even when you factor in shipping, the savings can be immense.
Tags: chef salad, cold, easy, ham, kid-friendly, lunch, prepare in advance, relay
Permalink: http://www.myd2d.com/2010/03/chefs-pasta-salad/
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Posted by Dawn Welch
Your everyday pantry is more than just what is in your cupboards. I consider my long-term perishables, such as pickles, eggs, and citrus fruits, to be pantry items too. Just because they need to be refrigerated (or even frozen) doesn’t mean they’re any less essential. They last a few weeks (or longer), so there’s really no point in not keeping them in the house.
With these essentials at your fingertips, you can always cook something up. It’s a pretty big list, so I’m not suggesting that you go out and buy everything all at once. But if you decide to try some of the recipes on this website or in the book, you’ll build your pantry and before you know it, you’ll have everything on the list!
Just a reminder: Don’t be afraid to make substitutions. So a recipe calls for currants and all you have are raisins. Sub them in. Same goes for beans, oils, and vinegars—nine times out of ten, compliments will come your way.
Beans, bread, flours, grains, pastas
All-purpose flour
Bread** (burger buns, sandwich bread, sliced baguette, or country bread)
Bread crumbs (dried, panko, or fresh**)
Brown lentils
Canned and dried beans (pinto, black, cannellini, and/or chickpeas)
Cornmeal
Crackers (graham, saltines, or wheat crackers)
Leaveners and thickeners (baking powder, baking soda, cornstarch)
Noodles and pasta (egg, no-boil lasagna, orzo, rotini, or spaghetti)
Oats (old fashioned and quick)
Rice (basmati, brown, or long-grain white)
Tortillas*
Quick flavor add-ins
Capers*
Chili sauce or hot sauce
Garlic
Ketchup*
Mustard* (Dijon, grainy, or yellow)
Olives*
Pickles* (cornichon, dill, or relish)
Soy sauce
Dried fruits, nuts, and sweeteners
Chocolate chips
Dried fruit (apples, apricots, cranberries, currants, figs, or raisins)
Nuts and seeds (almonds, peanuts, pecans, sesame seeds, or walnuts)
Peanut butter
Sugar (corn syrup, dark or light brown, granulated white, honey, maple syrup)
Dairy and eggs
Butter*
Cheese (Cheddar* or Monterey Jack*, Parmesan*)
Citrus* (lemons or limes)
Dried buttermilk powder*
Dried milk powder
Eggs*
Mayonnaise*
Milk*
Canned goods
Low-sodium chicken broth
Tomatoes (diced, paste)
Tuna
Herbs, oils, spices, vinegars
Dried spices and spice blends: basil, bay leaves, black peppercorns, cayenne, chili powder, ground ginger, herbes de Provence, oregano, red-pepper flakes, sweet paprika, turmeric)
Oil (vegetable oil such as canola or corn, extra-virgin or pure olive)
Salt (kosher and table)
Vinegar (balsamic, cider, red wine vinegar, rice, or white wine)
* refrigerator item
** freezer item
Tags: basics, shopping, storing
Permalink: http://www.myd2d.com/2010/06/my-trusty-pantry-list/
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Posted by Dawn Welch
I grew up in the somewhat small town of Yukon, Oklahoma. As far back as I can remember, I had big dreams of working on a cruise ship and seeing the world. Soon after graduating from high school, I packed my bags and headed to Miami (where I didn’t know a soul) and miraculously within one day landed a job working for a cruise ship line. I traveled for 4 years, visiting places near and far, from exotic Caribbean islands to fancy European cities, all the while experiencing a huge range of food and flavors as I dug in to dishes at every port of call.
During a trip home to visit my mom, fate intervened in the form of an inheritance from my grandmother, who left me 25 acres of Oklahoma property and a darn good reason to reconsider my nomadic existence. When I was given the opportunity to buy the Rock Cafe, a historic 25-seat restaurant on Route 66 in Stroud (just 1 hour west of my hometown), the chance was just too good to pass up. I thought, why not give it a go?
Considered by many to be a national treasure, the Rock was built by Roy Rieves, who began his passion project with an investment of $100 in 1936. Working mostly alone, he hand-built the Rock from the ground up, using giant sandstone rocks excavated during the construction of Route 66 as the façade for the restaurant’s walls. The restaurant officially opened on July 4, 1939. Though Roy owned the restaurant, he didn’t have any interest in running it himself, so he hired a number of local folks to manage and operate the Cafe. Over the years, it became a Greyhound bus depot, the spot where GIs would head off to battle during World War II, and the first place they stopped for a bite when they returned home.
Needless to say, a lot of history went down within those four walls before I got involved in the early 1990s (for more historical information about Stroud and the Rock, see page viii). I took over from owner Ed Smalley, who bought the Rock for sentimental reasons—not only did he work at the Rock when he was a boy, but he also left for war from the Cafe and fell in love with and married a Rock Cafe waitress. Ed couldn’t bear to see the Rock torn down or mishandled, so he bought it and sat on it for a decade, opening it up for special occasions and Route 66 events.
Then I came along. When I took over the restaurant in 1993, I reopened it for 7-days-a-week service. That took a lot of gumption on my part, as I didn’t know the first thing about cooking or running a restaurant, but my hard work and trial-by-error approach paid off. Lucky for me, my customers (not to mention my family) have always let me experiment on them with new dishes. It wasn’t long before the locals and tourists were back. Although throughout the years I’ve made some changes from the original menu—we no longer smoke our barbecue, and we’ve added quiche and spaetzle to the menu—I like to think we’ve never strayed too far from the philosophy of good food, good service, and good prices.
Little did I know that running a restaurant on the Mother Road would introduce me to world famous stars, which is exactly what happened when John Lasseter from Pixar wandered into the Rock while doing research for the animated film Cars. After chatting a while and hearing my life story, he decided to base the character of Sally Carrera on me! What a hoot.
Glitz and glamour aside, the Rock is really more than just a restaurant. It’s a town hall, a community center, and a human refueling station all in one. Whether you’re a superstar musician rolling through town on a tour bus (and we’ve had plenty of them), a tourist far away from home, one of a troop of 300 bikers crisscrossing the country, or just good friends from town, when you walk through the Rock’s door, you’re family. And I hope it’s always like that.
Tags: bio, history, stroud, the rock
Permalink: http://www.myd2d.com/2010/06/the-rock-and-me/
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Posted by Dawn Welch
The easiest way to spend less on food is to think before you cook. I approach the grocery store with one major goal: to feed my family while beating the supermarket at their money game. Here’s how:
1. Hit the pantry before you rev your engine.
It’s amazing how much I save just by taking a quick peek in my pantry and fridge before heading to the store. Building meals around what you already have and what should be cooked or eaten before its pull date makes sense and saves money. Don’t forget to check your freezer, too; frozen foods don’t last indefinitely and should be used and rotated regularly.
2. Shop in bulk.
When I see a good deal, or better yet, a sale, you can bet that I’m going to stock up! Warehouse stores offer great deals on bulk-packed items, as do regular grocery stores and even natural food and health food stores. The latter have fantastic prices on items such as grains and beans, so shop ’em all.
3. Cook big.
I often cook a pork shoulder or roast a turkey for dinner and then freeze the leftovers for another day. From big batches of sauces to a meatball mixture that becomes burgers, kebabs, and meatloaf, cooking in bulk saves money and time.
4. Have some switch-hitters in your lineup.
Knowing when you can use a substitute and having a mental list of alternatives makes good common sense. It allows you to take advantage of deals and sales, or to opt out of buying an item on your shopping list if it turns out to be overpriced. And keep in mind that it is often possible to simply omit an ingredient if you can’t find it or it is simply too costly.
5. Learn to love your leftovers.
I am constantly reinventing my leftovers and turning them into snacks, lunches, or completely new dishes altogether. Leftover roasted vegetables, rice, meat, beans, and even soup can be rehashed in countless ways to create new meals from what you already have in the fridge.
6. Don’t cut out, cut back.
There are few things I enjoy more than a thick, juicy steak. Instead of shelling out big bucks on a pricey porterhouse, I turn to cheaper cuts, such as flank steak, which is incredibly flavorful and satisfying. I also stretch a pound of steak to feed many people by serving it wrapped in lettuce leaves or tortillas, or as an open-faced sandwich. If nothing else will do except for a big, juicy steak , then I’ll budget it in, and plan less-luxe meals for the rest of the week.
7. Try new things.
Opening up your world to new recipes and flavors increases the options you have for dinner while making your kitchen a more exciting place to be. When you make cooking fun, it becomes an activity the whole family will enjoy from start to finish.
Tags: cook smart, philosophy
Permalink: http://www.myd2d.com/2010/06/think-first-cook-second/
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Posted by Dawn Welch
It’s smart to have substitutions in mind when you’re shopping for meat in case your market is fresh out of something you need, or has it priced at more than what you’re willing to pay. Here are some common ones. Print it out and keep it in your wallet so it’s always handy.
Tags: basics, cuts, meat, substitutions
Permalink: http://www.myd2d.com/2010/06/be-armed-with-options/
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Posted by Dawn Welch
Cooking and shopping in bulk saves money, period, end of story. That’s why when I see a deal on a pork shoulder or family packs of ground beef, I pounce, knowing that the $10 or $15 I’m investing today is going to give me three or four meals down the pike.
Cooking big today, whether it’s a slow-roasted pork shoulder or a baked ham, means I’ve already cooked (and paid for) my main-dish protein for another day. When I serve up Chicken and Dumplings or Chicken Udon Soup —both of which are the delectable spinoffs of an original roast chicken meal—I get the rush of feeling I’ve gotten something for nothing. Having some cooked meat or a prepped dish stashed away in the freezer is really like finding a hidden treasure.
These main courses offer up brand-new meals to serve later in the week or stash in the freezer. Cook the Big Bang on day 1, then relay the leftovers into a whole series of main-dish spinoffs. Having an extra freezer in the house comes in handy for this kind of cooking, not just for stashing the leftovers, but also for stocking up when good deals hit your markets on turkeys or roasts.
This brings us back to the “free meals a day” concept. Whether you’re storing an uncooked roast, portioned cooked meat, or a completely prepped dish, you will already have covered the bulk of that meal’s cost. Just add a few veggies, herbs, or sides and you have a real meal deal.
Tags: basics, big bang, cook smart, philosophy, relay
Permalink: http://www.myd2d.com/2010/06/the-big-bang-relay/
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Posted by Dawn Welch
(makes 3 1⁄2 quarts)
Try this once—I know it sounds like a little bit of extra effort, but I guarantee that you’ll be hooked at the something-from-nothing fringe benefits!
After carving away all the meat from a chicken’s or turkey’s frame, save those bones for soup. Sure, the soup stock won’t be quite as rich and deep as it would be if you made it from necks and backbones, but it’s still delicious and much better than store-bought.
For extra flavor, I brown my veggies before adding the bones and water. I use dried herbs here, but if you have fresh on hand, by all means double the quantity and toss them in. This broth can also be made with chicken carcasses, but you’ll need 2 to make a good broth.
Ingredients
1 tablespoon canola oil
1 yellow onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 teaspoon dried basil or thyme
1 teaspoon dried parsley
1 teaspoon salt
6 whole black peppercorns or 1⁄4 teaspoon freshly ground black pepper
1 turkey carcass from a 10- to 12-pound turkey, split in half with poultry shears or a chef’s knife, or 2 to 3 split chicken carcasses
Heat the oil in a large dutch oven or soup pot over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, until soft and browned, 5 to 8 minutes. Stir in the basil or thyme, parsley, salt, and pepper, add the turkey or chicken bones, and cover with 2 quarts of water. Bring to a boil, reduce the heat to medium-low, partially cover the pot, and gently simmer until the broth is rich and flavorful, about 2 hours. Strain through a fine-mesh sieve and cool before refrigerating (it will keep for 5 days) or freezing in quart-size resealable freezer bags, plastic containers, or ice cube trays (transfer the frozen cubes to plastic bags once they’re frozen solid).
Tags: broth, chicken, soup, turkey
Permalink: http://www.myd2d.com/2010/05/making-broth-from-a-carcass/
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Posted by Dawn Welch
Most of the food I cook at home isn’t very different from the food we serve at the Rock (except instead of paying for dishwashers, I enlist my kids!), and I love it, but sometimes I like to cook a bit outside the box.
Like most people in the food business, I get inspired by eating in restaurants. Aside from the obvious convenience of having someone else do the shopping, cooking, and cleanup, it’s a great way to discover interesting ingredients and flavorings, and of course there’s the indulgence factor. Even a trip to a “continental” restaurant makes a simple steak, seafood or pasta dinner seem more festive than the everyday.
The obvious downside is the expense: Virtually any food you cook at home is going to cost you less than a meal in a sit-down restaurant, and even ordering takeout food can easily run $30 or more.
So once a week I try to shake up the routine and get a little of that restaurant flavor on the table, even home-made pizza or grilled cheese burgers cook up better at home. Sometimes it just means cooking up something a tad more exotic, or using an unfamiliar flavor or ingredient that’s sure to get everyone’s attention and make dinner seem a little more special than the everyday fare.
And while many of the ethnic foods that I favor aren’t necessarily that expensive, when you make them at home, you control what goes into each dish, how much oil is used, and the quality of ingredients that make it onto the table. It’s also a fun reminder of some of the far-flung spots I’ve been lucky enough to visit.
Tags: eating out at home
Permalink: http://www.myd2d.com/2010/06/eating-out-at-home/
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Posted by Dawn Welch
I love vegetables and never tire of coming up with new ways to serve them. In the 16 years that I’ve had the Rock, I’ve turned them into everything from cheesy gratins to soups, pickles, and simple platters of steamed goodness.
I must admit, I’m obsessed with getting kids and grown-ups to eat more veggies, and most of the time I’m pretty successful. The secret is to get them as excited about eating veggies as they are about chocolate cake! It’s a challenge that I happily tackle head-on with fierce determination!
At dinnertime I usually set 2 vegetable dishes on the table. That way, if one of the kids doesn’t care for the texture of spoon-tender green beans or the heat of spicy roasted cauliflower, I get peace of mind knowing that they’ll dig into more familiar offerings, such as a leafy green salad with honey- mustard dressing or quickly steamed broccoli sprinkled with Parmesan and lemon juice.
Offering options is a great way to introduce new flavors to your family, and also to guarantee leftovers for future meals. That steamed broccoli is fabulous tossed with pasta, peas, and a creamy Parmesan sauce for lunch, and nothing beats leftover salad (set some aside before you dress it) stuffed into a pita pocket with feta and chopped olives for lunch or a snack.
The price of vegetables varies enormously by season and even week to week, so I pay special attention to prices when I’m in the produce aisle, looking for specials and bargains. When I spot pricey portobello mushrooms or artichokes on sale for 50 to 75 percent less than their regular prices, you better believe I’m doing something with them for dinner in the next few days!
That said, there is nothing wrong with heading to the frozen food aisle for vegetables, especially in winter months when fresh produce is imported, expensive, and often of poor quality. What matters more than frozen or fresh is that my family is eating (and loving) their vegetables every night of the week.
Tags: love your veggies, vegetables, veggies
Permalink: http://www.myd2d.com/2010/04/love-your-veggies/
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Posted by Dawn Welch
Mixing your own dressings instead of buying them from the grocery store is really easy and saves money big-time compared to bottled dressings. It also has fewer additives than the bottled stuff. Just toss with 6 cups of washed greens. Double or triple these recipes to make enough dressing for a few nights’ worth of salads.
Blue Cheese Dressing
Whisk together 1 cup of mayonnaise with 3 tablespoons of whole milk, the juice of half of a lemon, 1 tablespoon of finely chopped onion or shallot, 2 teaspoons of sugar, 1⁄4 teaspoon of Worcestershire sauce, 1⁄4 teaspoon of salt, and 1⁄4 teaspoon of freshly ground black pepper in a large bowl. Stir in 4 ounces of crumbled blue cheese. Cover with plastic wrap and refrigerate for up to 3 days (stir before using). Makes 11⁄2 cups.
Honey-Mustard Dressing
Whisk together 1⁄2 cup of mayonnaise with 2 tablespoons of honey, 1 tablespoon of yellow mustard, and 1⁄4 teaspoon of salt in a large bowl. Cover with plastic wrap and refrigerate for up to 1 week (stir before using). Makes 11⁄2 cups.
Greek Vinaigrette
Whisk together 1⁄3 cup of white wine vinegar, the juice from 11⁄2 lemons, 2 finely minced garlic cloves, 2 teaspoons of dried oregano, 1⁄2 teaspoon of salt, and 1⁄4 teaspoon of freshly ground black pepper in a large bowl. Whisk in 3⁄4 cup of extra-virgin olive oil. Cover with plastic wrap and refrigerate for up to 5 days (stir before using). Makes 11⁄2 cups.
Favorite Salad Combos:
6 cups greens (arugula, baby spinach, butter leaf, iceberg, oak leaf, romaine) plus:
- 1 cup diced ham (baked ham or deli ham) + 1 cup thawed frozen peas + Honey-Mustard Dressing
- Crumbled crispy bacon + 2 chopped tomatoes + 1 chopped cucumber + Blue Cheese Dressing
- 2 grated carrots + 1⁄2 cup chopped black olives + 2 sliced scallions + feta cheese + Greek Vinaigrette
Tags: dressing, salad, salad dressing, vegetables, veggies
Permalink: http://www.myd2d.com/2010/04/a-simple-salad-dressed-for-dinner/
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Posted by Dawn Welch
One of the most satisfying ways to save money in the kitchen is to grow your own vegetables. There are more seed types now than ever, with classic, international, and heirloom varieties hitting the market every season. Here is a step-by-step action plan for getting your plot growing.
1. Stake your space, assess your dirt.
If this is your first time planting a vegetable garden, start small (considering it a test-run year). After weeding the area and removing debris, test your soil’s pH and moisture levels using a pH test (readily available at your hardware store or gardening center).
The results will indicate if you need to correct the acidity levels by adding bonemeal, fertilizer, lime, or sulfur (again, the folks at your garden center will be able to guide you here). To test the moisture level, simply dig a hole and squeeze some of the dirt in your hand. It should be like pie dough that holds together, yet breaks apart easily. If it’s too dry, add water; if it’s too wet, wait a few days for it to dry out a bit before tilling.
2. Prepare the bed.
Before planting vegetables, you need to give your plot a facial. Add a few inches of rich compost (preferably organic) and till it in. If you need to correct your soil’s pH, now is the time to add in the soil boosters mentioned above.
3. Plot your garden: seeds or seedlings?
Besides offering a wider variety of varietals, starting from seeds is much less expensive than using seedlings (you can buy seed packets for an average $2 to $3 per pack versus seedlings for $3 to $4 per plant). That said, many plants, such as tomatoes, eggplants, and parsley, can be tricky to start from seed, so you may be better off buying seedlings.
When you buy your seeds, be sure to check how quickly they germinate—if it’s already August and you want a Cinderella garden of pumpkins, you might be out of luck, as they take several months to germinate. On the other
hand, vegetables such as zucchini, peas, and green beans are quick to germinate. In addition, you may want to plant extra crops of lettuces and carrots throughout the season so you get several harvests.
4. Choose your source.
You have many options when it comes to finding the best place to buy your plants. I’ve purchased plants and seeds from 4-H clubs, school fund-raisers, hardware stores, supermarkets, garden centers, warehouse stores, local businesses, botanical gardens, and even online. Do your research and check prices to see who has the best deal.
5. Watch your garden grow—then eat it!
The 5 easiest veggies and herbs to grow:
- Summer squash (yellow and/or zucchini)
- Herbs (basil, chives, mint, parsley, rosemary, sage, tarragon, and thyme)
- Eggplant
- Tomatoes
- Bell peppers
Tags: gardening, vegetables, veggies
Permalink: http://www.myd2d.com/2010/07/grow-your-own/
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Posted by Dawn Welch
Prep time: 15 min
Cook time: 14 min
I love Stroud and its small-town values, but when I make a road trip to Oklahoma City, I stock my cooler with lots of ingredients I can’t get so easily at home. Mussels are one of those things. They’re bursting with flavor and so inexpensive, plus they’re glossy black shells are just gorgeous heaped into a bowl. And, they couldn’t be simpler to make!
Paired with chorizo and tomatoes, they take me back to my days as a cruise ship purser sailing the seas and eating exotic foods (at least they were exotic to me back then!) in every port of call.
Why not bring a little exotic into your weeknight routine? I’ll tell you one thing—cooking mussels yourself is a heck of a lot cheaper than booking a cruise to the Mediterranean!
Mussels
2 tablespoons unsalted butter
3 large shallots, finely minced
3 medium garlic cloves, finely minced or pressed through a garlic press
One 12-ounce bottle lager-style beer
4 ounces finely diced Spanish-style chorizo sausage
1 cup diced tomatoes (fresh or canned)
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
4 pounds mussels, scrubbed and debearded
Garlic toasts
1 baguette, cut into ½-inch slices
2 tablespoons unsalted butter, melted
2 medium garlic cloves, finely minced or pressed through a garlic press
1/4 teaspoon table salt
1/8 teaspoon freshly ground black pepper
Heat the broiler. Adjust the oven rack to the top position (about 3 inches from the heating element) and heat the broiler to high.
Steam the mussels. Melt the butter in a Dutch oven or large pot over medium-high heat. Add the shallots and garlic and cook, stirring occasionally, until the shallots are softened, about 2 minutes. Add the lager, chorizo, tomatoes, parsley, smoked paprika, and pepper and bring to a simmer. Add the mussels, cover, and cook, stirring two or three times, until the mussels open, 5 to 10 minutes, depending on their size. Toss any mussels that do not open.
Make the garlic toast and serve. While the mussels cook, arrange the baguette slices on a sheet pan in a single layer. Combine the butter and garlic in a small bowl and brush the mixture onto the baguette slices. Sprinkle with salt and pepper and broil until browned and crisped, 1 to 2 minutes. Divide the mussels and broth between the bowls and serve right away with the garlic toasts.
Tags: mussels, prepare in advance, seafood
Permalink: http://www.myd2d.com/2010/05/steamed-mussels-with-chorizo-and-tomatoes/
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Posted by Dawn Welch
Omelets and frittatas are a great way to get rid of leftovers—anything from sautéed shrimp and roast chicken to those few florets of broccoli from last night’s dinner.
Tags: eggs, leftovers, omelet, omelette, relay
Permalink: http://www.myd2d.com/2010/06/waste-not-get-a-lot/
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Posted by Dawn Welch
In December 2007, Central Oklahoma got hit with a devastating ice storm that left hundreds of thousands of people from Tulsa to Oklahoma City without power for days upon days. Fred had to take a chain saw to a tree that fell across our entryway during the storm so that my daughter, Alexis, and I could head to the Rock and cook up breakfast (fortunately, our grill, oven, and fryer were all gas-fueled).
I offered to make coffee and breakfast for the Red Cross team that had taken over a senior center near the cafe, and somehow, and I’m not quite sure how, that turned into breakfast, lunch, and dinner for 5 days running. Folks came from as far as Oklahoma City once they heard on the radio I was cooking up food. The local McDonald’s, Sonic, and our grocery store all brought cases and cases of food that would have spoiled, what with no refrigeration and such, and even the locals started leaving food from their own freezers and refrigerators at the Rock’s back door. You wouldn’t believe how many frozen turkeys we wound up with!
We ended up feeding more people than even the Red Cross in Oklahoma City. Now, whenever I go to roast a turkey, I can’t help but think of the ice storm of ’07 and the generosity and good intentions that came together at the Rock during that time. I didn’t have time to brine the turkeys then, but under saner circumstances, I always try to make time. Though it’s not essential, I think it makes a big difference.
Ingredients
1 cup + 1 tablespoon salt
1 turkey (10–12 pounds), tail, neck, and giblets removed
1⁄4 cup fresh lemon juice (from 2 lemons)
1 small yellow onion, quartered
2 carrots, trimmed, peeled, and roughly chopped
Leafy tops of 1 bunch celery (save the stalks for another use, such as stuffing)
1 bunch flat-leaf parsley
6 sprigs fresh rosemary
6 sprigs fresh thyme
4 tablespoons unsalted butter, melted
Homemade gravy
Brine and air-dry the turkey (optional). Bring 8 cups of water and 1 cup of salt to a boil in a tall, 20-quart stockpot (if you don’t have a stockpot, bring the water to a boil in a large pot), turn off the heat, and set aside to cool. Add the turkey and enough cold water to cover it to within 1″ from the top of the pot. (If you’re not using a stockpot, transfer the salt water to a large cooler and add the turkey and enough water to cover it. Note that if you have to add more than 2 gallons of water to cover the turkey, you need to dissolve extra salt in some warm water: 1⁄4 cup for each extra quart.) Cover the pot and refrigerate the turkey for 12 hours or overnight. Remove the turkey (discard the water), pat dry with paper towels, and place breast-up on a roasting rack set over a rimmed baking sheet or roasting pan. Refrigerate overnight.
Prep the turkey. Take the turkey out of the refrigerator 30 minutes before heating the oven to 325°F. Pour the lemon juice into the cavity of the turkey, and then rub the remaining 1 tablespoon salt into the cavity. Stuff the turkey with the onion, carrots, celery leaves, parsley, rosemary, and thyme, and then plug the cavity with a bunched-up piece of foil. Cross the legs one over the other and use butcher’s twine to tie them together at their base. Tuck the wings underneath the breast and, if you have a trussing needle, stitch the neck opening closed; if you don’t, use wooden toothpicks or small wood skewers to bring the skin together as much as possible. Brush the turkey with the melted butter (sprinkle with an additional 2 teaspoons of salt if you didn’t brine it).
Roast the turkey. Roast the turkey until the thickest part of the thigh reads 165°F on an instant-read thermometer, about 31⁄2 hours. Transfer the turkey to a cutting board (or serving platter if you’re carving it at the table) and let it rest for at least 10 minutes before carving. Serve with the gravy.
Tags: big bang, company, entertaining, holiday, kid-, kid-friendly, thanksgiving, turkey
Permalink: http://www.myd2d.com/2010/03/not-just-for-thanksgiving-turkey-with-simplest-pan-gravy/
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Posted by Dawn Welch
Everyone should be eating tilapia. It’s almost impossible to overcook, it’s mild, lean, has a nice texture between flakey and steaky, and is great for oven-baking, pan-frying, and steaming. Plus, domestic tilapia is farmed using environmentally sound practices. Did I mention it’s inexpensive, too? Why wouldn’t you try this wonderful white fish?
Ingredients
3 cups homemade garden vegetable sauce or jarred salsa
11⁄2 pounds tilapia (defrosted if frozen), halved lengthwise to yield 6 fillets
Salt
Juice of 1 orange
Finely chopped fresh basil, chives, cilantro, or parsley for serving (optional)
Season the fish. Heat the oven to 375°F. Spread six 12″-square pieces of foil across your work surface. Spoon 1⁄2 cup of sauce just off the center of each square and top with a tilapia fillet. Sprinkle each fillet with a little salt and 2 teaspoons of orange juice.
Fold the packets and bake. Fold the foil over the fish fillet and roll and crimp the edges to seal. Repeat with the remaining fillets. Place the packets on a baking sheet and bake for 20 minutes. Remove the pan from the oven and cut a slit in the top of each pouch to let some of the steam escape (be careful!). Cut or tear open the side of the packet and slide the fish and sauce out. Sprinkle with herbs (if using) and serve hot.
Cook Smart
If your market doesn’t have tilapia, this recipe works just as well with salmon, snapper, flounder, and even halibut.
Tags: fish, freezable, prepare in advance, relay, salsa, seafood
Permalink: http://www.myd2d.com/2010/04/saucy-tilapia-pockets/
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Posted by Dawn Welch
Cabbage is one of the biggest veggie values around. One head makes enough coleslaw to feed an army, and it can also be put to good use in this easy take on stuffed cabbage. Layering semicooked cabbage leaves into a baking dish lasagna-style with browned ground pork, rice, and tomato sauce gets you all the comforting flavors of stuffed cabbage with half the time.
Ingredients
2⁄3 cup long grain white rice
1 head (21⁄2 –3 pounds) green cabbage, cored
1 tablespoon + 1⁄2 teaspoon salt
2 teaspoons olive oil
3 garlic cloves, finely minced or pressed through a garlic press
1 pound ground pork
1⁄4 cup finely chopped flat-leaf parsley
1⁄4 teaspoon ground cinnamon
3 cups homemade or store-bought marinara sauce
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup raisins (optional)
1 cup grated mozzarella or provolone cheese
Cook the rice. Bring 11⁄3 cups of water to a boil in a saucepan over medium-high heat. Add the rice, return to a boil, reduce the heat to low, cover, and cook for 12 minutes. Turn off the heat and let the rice sit in the covered saucepan while you blanch the cabbage leaves and cook the pork filling.
Blanch the cabbage leaves. Place a large bowl filled with ice water next to your stovetop. Bring a large pot of water to a boil. Meanwhile, carefully separate the leaves from the head of cabbage (try not to rip or tear them). Add 1 tablespoon of salt to the water along with the cabbage leaves and boil until the leaves are just limp, 3 to 4 minutes. Use a slotted spoon to gently remove the leaves from the water and plunge them into the ice water to cool.
Cook the pork filling. Heat the oven to 400°F. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute, then add the ground pork. Stir to break it up and cook until it is browned, 10 to 12 minutes. Stir in the parsley and cinnamon and then mix in the marinara sauce and the cooked rice. Mix in the remaining 1⁄2 teaspoon of salt and the pepper and turn off the heat.
Assemble and bake. Arrange about one-third of the cabbage leaves in an even layer over the bottom of a 9″ x 13″ baking dish. Evenly cover with half of the meat and rice mixture. Repeat with half of the remaining cabbage and the remaining meat and rice mixture, ending with a final layer of cabbage leaves. Sprinkle with the grated cheese, cover with foil, and bake until bubbly, about 30 minutes. Remove the foil and bake until the cheese is golden-brown, about another 10 minutes. Set aside to cool for 10 minutes before slicing the casserole into squares and serving.
D2D
If pork sausage is less expensive by the pound than ground pork, then use the sausage instead. Just squeeze the meat right out of the casing. the extra flavor you get from the seasonings and spices in the sausage is a bonus!
Tags: love your veggies, pork, vegetables
Permalink: http://www.myd2d.com/2010/05/cabbage-casserole/
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Posted by Dawn Welch
There was always a small degree of danger when it came to eating my mother’s cooking. Sometimes I just had no earthly clue as to what we were going to eat (and what it would be made from)! This combo is one of her tamer creations and also one of her all-time greats. Oklahoma grows a lot of bulgur; and the town of Bristow, Oklahoma, hosts a tabbouleh festival every May with belly dancers and even a crowned Miss Tabouleh. Tabbouleh is as Oklahoman as biscuits and gravy. In fact, you’re likely to see it on nearly every restaurant menu, right alongside the fried okra and potato salad. This salad tastes even better the next day.
Ingredients
8 ounces bulgur wheat
1⁄2 cup lime juice (from about 4 limes)
1⁄4 cup white wine vinegar
1⁄2 teaspoon Italian Rub
1⁄2 teaspoon salt
1⁄2 cup olive oil
6 scallions, white and light-green parts only, thinly sliced
1 cucumber, peeled and finely chopped
1 can (14 ounces)- diced tomatoes with liquid
1⁄2 cup finely chopped fresh cilantro
Soften the bulgur. Pour the bulgur in a large bowl. Bring 1 1⁄2 cups of water to a simmer in a small saucepan, pour it over the bulgur, and set aside until softened, about 30 minutes.
Make the dressing. While the bulgur softens, whisk the lime juice, vinegar, Italian Rub, and salt together in a small bowl. Slowly whisk in the olive oil until the dressing comes together.
Finish the salad and refrigerate. Pour over the softened bulgur and toss to combine. Add the scallions, cucumber, and tomatoes, and stir to combine. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight. Stir in the cilantro before serving.
D2D
Save a bunch of money by making your own salad dressing. I like 2 parts oil to 1 part acid (to dress 6 cups of greens, whisk 2 tablespoons oil with 1 tablespoon vinegar or lemon juice). Dried and fresh herbs, chopped garlic or shallots, anchovies, and even fruit such as muddled raspberries and strawberries are all ways to make your dressing memorable. Keep it in a covered jar and shake before using.
Tags: bulgur, bulgur wheat, love your veggies, salad, tabouleh
Permalink: http://www.myd2d.com/2010/04/cilantro-and-lime-tabbouleh/
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Posted by Dawn Welch
If you don’t have an oven-safe nonstick skillet, you can use your regular skillet and wrap the handle in a protective triple layer of aluminum foil.
Ingredients
3 tablespoons unsalted butter
1/2 small yellow onion, finely chopped
4 teaspoons finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, finely minced or pressed through a garlic press
1/2 cup finely chopped fresh spinach
4 large eggs
2 tablespoons half-and-half, whole milk, or reduced-fat milk
1/4 cup crumbled feta cheese
5 Ritz crackers, crushed into coarse crumbs
1/4 cup finely grated Parmesan cheese
Sauté the onions. Melt 1 tablespoon of butter in a medium oven-safe nonstick skillet over medium-high heat. Add the onions, thyme, half of the salt, and the pepper and cook until the onions just start browning, about 4 minutes, stirring often. Mix in the garlic and cook until fragrant, about 1 minute. Stir in the spinach and set aside while you prepare the eggs.
Whisk the eggs. Position an oven rack 6 inches from the heating element and heat the broiler to high. In a medium bowl whisk the eggs with the half-and-half and remaining salt. Stir in the cooled onion-spinach mixture. Wipe the skillet out with a paper towel and set it back on the cooktop.
Make the frittata. Melt 1 tablespoon of butter in the skillet over medium-high heat. Add the egg mixture and stir the eggs around in the pan just until the edges start to set, then stop stirring. Cover the pan and let the omelet cook until its surface is semi-dry looking, 1 to 2 minutes. Evenly sprinkle the feta over the frittata and the sprinkle the cracker crumbs over the feta. Sprinkle the Parmesan over the crackers and broil until the cheese is melted and the crackers are toasted, 1 to 2 minutes. Serve on a large platter cut into wedges.
Tags: breakfast for dinner, eggs, good-bye to the same old, vegetarian
Permalink: http://www.myd2d.com/2010/04/ritzy-frittata/
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Posted by Dawn Welch
Cost for a family of four: $74.80
From now until after the holidays, life becomes a crazy-fun two-step between home and the restaurant.
That’s why this is a Big Bang week. Tonight I’ll roast two chickens so I have lots of leftovers to use later in the week. They’ll become Cheesy Baked Chicken Enchiladas and Chicken Udon Soup, a really tasty spin on your classic chicken noodle. The other meals I plan to make are all quick and hearty, from a delicious sausage-spiked Three-Cheese White Lasagna to speedy Mussels with Chorizo and my famous Route 66 Chili.
Click here for the shopping list so you can cook by my side throughout the week. Don’t forget to let me know how it goes!
Read more:
Permalink: http://www.myd2d.com/2010/05/this-weeks-menu/
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Posted by Dawn Welch
At only 10 cents per serving, rice is an excellent value-staple to have in the pantry at all times. Besides being delicious simply steamed and served plain alongside something stewy or spicy, here are some other ways to take advantage of the low price point of rice.
Use as a mix-in. Stretch out dishes such as meatloaf, meatballs, or even a small amount of leftover stir-fried chicken or pulled pork by mixing in rice.
Use as a foundation. Become a champion of stir-fries. With a small amount of protein and some veggies plus an interesting sauce, such as the peanut sauce on page 62 or the teriyaki sauce on page 97, a few cups of rice with a minimal addition of fresh ingredients becomes a meal.
Use as a stuffing. Moisten cooked rice with canned tomatoes or chicken broth and mix in herbs, spices, dried fruits, nuts, and even bacon or sausage to use as a stuffing. Acorn squash, bell peppers, eggplant (slender Italian or Japanese, not globe), and zucchini are all vegetables particularly suited to stuffing. Grape leaves are wonderful, too. You can also stuff butterflied leg of lamb and pork loins, whole chickens, and Cornish hens with rice.
Tags: rice, when the pantry is your bff
Permalink: http://www.myd2d.com/2010/07/the-price-is-rice/
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Posted by Dawn Welch
Does your pantry suffer from random pasta syndrome? You know, when 3 or 4 boxes each holding barely 1 serving of pasta begin to clutter the shelves? Don’t stress it—there are great ways to use up those odds and ends. Boil it up (cook different shapes separately, as they may have different cooking times) and have fun.
- Add to a frittata (add the boiled pasta to the egg mixture when it just starts setting up in the pan, top with cheese, and run under the broiler).
- Mix with canned beans, olive oil, and herbs for a healthy lunch.
- Toss with a single serving of chili or lentils.
- Make a kitchen-sink pasta casserole (cook all of your pastas and then layer in a casserole dish with sauce, cheese, and vegetables or chunks of sausage, and top with more cheese before baking until bubbly).
- Sweeten with cinnamon sugar and butter to satisfy a dessert craving.
Tags: noodles, pasta, when the pantry is your bff
Permalink: http://www.myd2d.com/2010/06/5-ways-to-use-up-a-handful-of-pasta/
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Posted by Dawn Welch
Buy oil-packed tuna instead of water-packed tuna. It’s moister, and you can use the tuna-infused olive oil in place of extra oil called for in recipes.
Tags: oil, olive oil, seafood, tuna, when the pantry is your bff
Permalink: http://www.myd2d.com/2010/07/tuna-two-fer/
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Posted by Dawn Welch
Frozen vegetables are true assets. Picked at their peak sweetness and flash-frozen to preserve nutrients and flavor, there’s just no reason to turn your nose up at frozen broccoli, carrots, cauliflower, corn, green beans, pearl onions or peas. Defrost 12 ounces of chicken and this side dish transforms into a chop-smacking main meal.
Ingredients
1 tablespoon canola oil
1 yellow onion, finely chopped
2 garlic cloves, finely minced or pressed through a garlic press
12 oz. chicken breast, chopped
4 cups frozen Asian-blend vegetables (or 4 cups of mixed frozen vegetables such as broccoli florets, carrots, cauliflower, green beans, pearl onions, peas, or snow peas)
1⁄2 teaspoon salt
3 scallions, white and light green parts only, finely chopped
2 tablespoons soy sauce
2 tablespoons prepared Asian sauce (such as black bean, hoisin, or teriyaki)
1 tablespoon toasted sesame oil
3 cups cooked brown or white rice
Heat the canola oil in a wok or large, heavy-bottomed skillet over high heat for 11⁄2 minutes. Add the onion and cook, stirring constantly, for 1 minute, then stir in the garlic and cook until it’s fragrant, about 30 seconds. Stir in the frozen vegetables along with the salt and 3 tablespoons of water and cook, partially covered, until thawed, 3 to 6 minutes (depending on what kinds of frozen vegetables you used). Add the scallions, soy sauce, Asian sauce, and sesame oil, toss with the vegetables to coat, and then stir in the rice and cook until all the grains are coated with sauce. Serve immediately.
Tags: chicken, chinese, eating out at home, kid-friendly, prepare in advance, rice, when the pantry is your bff
Permalink: http://www.myd2d.com/2010/05/1252/
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Posted by Dawn Welch
Eating this dish is like time travel. It takes me back to New Orleans where I learned how to make it as a way to use leftover rice. We love it so much, it’s a special request and like chili, it’s very wallet-friendly.
Ingredients
1 tablespoon canola oil
1 yellow onion, finely chopped
1 green bell pepper, ribbed, seeded, and finely chopped
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 garlic cloves, finely minced or pressed through a garlic press
1 tablespoon chili powder
1 tablespoon Tex-Mex Rub
1 can (14 ounces) pinto beans, drained and rinsed, or 11⁄2 cups cooked pinto beans
3 cups cooked white rice
Hot-pepper sauce, optional
Make the Tex-Mex rub. I keep a couple of my own spice blends in the cabinet. They keep for up to 4 months if stored in an airtight container or jar in a cool, dark, and dry spot. To make a batch of this one, I mix 3 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 2 teaspoons garlic powder, and 2 teaspoons sweet paprika.
Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, salt, and black pepper and cook, stirring often, until the onion is soft, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then add the chili powder and Tex-Mex Rub. Cook, stirring often, for 2 minutes, and then mix in the pinto beans and rice. Continue to cook and stir until the beans and rice are heated through, about 5 minutes, adding water if it looks as if the spices or rice are sticking and burning. Serve with hot-pepper sauce on the side if using.
Meaty Red Beans and Rice
This is the version that is on offer at the restaurant, and people go crazy for it. Before sautéing the onion and bell pepper, I brown 1 pound of ground beef and 1⁄2 pound of sliced smoked sausage (such as andouille or kielbasa). Once the meat is browned, I add in the onion, bell pepper, salt, and black pepper, and continue with the recipe above.
Tags: beans, eating out at home, mexican, rice, side, vegetarian, when the pantry is your bff
Permalink: http://www.myd2d.com/2010/06/cajun-style-red-beans-and-rice/
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Posted by Dawn Welch
I make these Oklahoma-style, with pinto beans and bulgur wheat, and top them off with barbeque sauce. Double or triple batches are easy to shape and freeze for a quick meal or afternoon snack.
Ingredients
1 can (14 ounces) pinto beans, drained and rinsed, or 1 1⁄2 cups cooked pinto beans
1⁄2 cup bulgur wheat
1 teaspoon salt
1 tablespoon + 2 teaspoons canola oil
8 ounces cremini mushrooms, stemmed and thinly sliced
1⁄2 yellow onion, finely chopped
1 large garlic clove, minced
1⁄2 cup walnut pieces
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon smoked paprika (optional)
5 tablespoons mayonnaise
2 teaspoons canola oil
6 hamburger buns, toasted
Lettuce leaves
1 large or 2 small ripe tomatoes, cored and thinly sliced
6 tablespoons barbecue sauce or ketchup
Dry the beans. Spread the drained pinto beans on a paper towel–lined plate and set aside.
Cook the bulgur. Bring 1 cup of water to a boil in a small saucepan over high heat. Stir in the bulgur and 1⁄4 teaspoon of the salt, cover, and turn off the heat. Set aside until the bulgur is tender, about 20 minutes. (If some water remains in the bottom of the saucepan, drain the bulgur in a fine-mesh sieve, then set aside to cool to room temperature.)
Cook the veggies. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and 1⁄4 teaspoon of the salt, and cook, stirring often, until the vegetables begin to brown, about 9 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a plate and let it cool to room temperature.
Make the burger mixture. Pulse the walnuts in a food processor until chopped, about five 1-second pulses. Add the beans, bulgur, the mushroom-onion mixture, the remaining 1⁄2 teaspoon of salt, the pepper, and the paprika (if using) to the food processor. Pulse about 15 times, or until the mixture holds together when squeezed, but isn’t pureed, scraping down the sides of the bowl as necessary. Add 2 tablespoons of the mayonnaise and pulse a couple of times to combine.
Shape the burgers. Line a large baking sheet with parchment paper (parchment makes it easier to remove the burgers from the baking sheet). Shape the mixture into 6 equal patties and place them on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 12 hours (the burgers can also be frozen for up to 6 months).
Brown the burgers and serve. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Place 3 burgers in the pan and cook until browned on both sides, 5 to 6 minutes total, using a thin, wide, metal spatula to carefully flip the burgers. Transfer to a large plate and tent with foil. Repeat with the remaining oil to cook the last 3 burgers. Place a burger on each bun bottom and top with lettuce and tomato slices. Spread some mayonnaise and barbecue sauce or ketchup on the bun top, cover the burger, and serve.
Tags: freezable, kid-friendly, prepare in advance, vegetarian, when the pantry is your bff
Permalink: http://www.myd2d.com/2010/06/pantry-veggie-burgers/
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Posted by Dawn Welch
From Lori of Finding Radiance, who is on a journey to lose 115 pounds. She’s doing it the right way: eating healthy, exercising, and loving life. Lori picked up a copy of Dollars to Donuts and was excited to see so many healthy recipes for “good real food.” She made my recipe for chicken and dumplings and gushed, “Dinner was on the table in 30 minutes and oh so yummy!” Lori, thanks for making me part of your path to healthy eating.
Chicken
2 tablespoons unsalted butter
1⁄2 pound baby carrots
1 yellow onion, finely chopped
3 celery stalks, ends trimmed and thinly sliced
2 garlic cloves, thinly sliced
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
3 cups chicken broth, homemade or store-bought
1 bay leaf
About 2 cups bite-size pieces roasted chicken
Dumplings
2 cups all-purpose flour
1–2 teaspoons baking powder
1⁄2 teaspoon salt
1 large egg
1⁄2 cup whole or low-fat milk
1⁄4 cup low-sodium chicken broth
Simmer the vegetables. Melt the butter in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, celery, garlic, salt, and pepper, and cook until soft and just starting to brown, 5 to 8 minutes, stirring often. Pour in the chicken broth, add the bay leaf, bring to a boil, and then reduce the heat to medium-low and simmer until
the carrots are nearly tender, about 10 minutes.
Make the dumplings. While the vegetables cook, make the dumplings. Whisk the flour, baking powder (1 teaspoon
if you like firm dumplings, 2 teaspoons if you like them fluffy), and salt together in a medium bowl. Whisk
the egg, milk, and chicken broth together in a small bowl or liquid measuring cup. Slowly pour the liquid into the
flour mixture, stirring with a large spoon to combine, until no dry spots remain and the dough forms a ball.
Cook the chicken and dumplings. Stir the chicken into the vegetables. Spoon about twelve 2″ mounds of the dumpling mixture on top of the chicken and bring back to a boil. Cover, reduce the heat to medium-low, and cook until the dumplings are firm, 10 to 12 minutes. Remove the bay leaf. Ladle into bowls and serve immediately.
Tags: freezable, kid-friendly, prepare in advance, promotion, relay
Permalink: http://www.myd2d.com/2010/04/chicken-and-dumplings/
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Posted by Dawn Welch
People are cooking recipes from the book and adapting them to fit their lives. Healthy-eating blogger Heather made this sweet and mellow soup vegetarian-style, replacing the chicken stock with vegetable. She said, “I made some delicious soup tonight, and Mark liked it so much that he requested that I make variations of it once a week.”
Read the full post here. Photo: Hangry Pants.
Peanut Sauce
1 cup creamy peanut butter
1⁄4 cup light brown sugar (If you’re using unsweetened peanut butter, add an extra 2 tablespoons of brown sugar)
2 garlic cloves, finely minced or pressed through a garlic press
2 tablespoons soy sauce
2 tablespoons fresh lime juice (from 1 to 2 limes)
Soup
1 tablespoon vegetable oil
1 large onion, finely chopped
1 celery stalk, finely chopped
1 teaspoon curry powder
4 cups chicken broth, homemade or store-bought
1 medium sweet potato (about 12 ounces), peeled and cut into 3⁄4″ pieces
1⁄2 cup Easy Basic Peanut Sauce (see below)
Salt
Freshly ground black pepper
3 tablespoons finely chopped fresh cilantro
Make the peanut sauce. Place the peanut butter, brown sugar, garlic, soy sauce, lime juice, ginger, and chile paste or hot sauce in a food processor and process until well blended, 15 to 20 seconds, scraping down the sides once or twice. The peanut sauce can be refrigerated in an airtight container for up to 2 days or frozen for up to 2 months, and is great on stir-fries, noodles, or plain white rice as an after-school snack.
Simmer the vegetables. Heat the oil in a Dutch oven over medium-high heat. Add the onion and celery and cook, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook until fragrant, about 30 seconds. Add the chicken broth and sweet potato, bring to a simmer, then reduce the heat to medium, cover, and cook until the sweet potato is just tender, about 5 minutes.
Finish the soup. Place the peanut base in a medium heatproof bowl. Pour in 1⁄2 cup of the hot broth and whisk until smooth, then scrape this mixture back into the pot and stir to combine. Cover partially, and continue to simmer to blend the flavors, about 3 minutes. Season the soup to taste with salt and pepper and serve sprinkled with cilantro.
Tags: easy, eating out at home, freezable, peanut sauce, say goodbye to the same old, soup, spin-off, vegetables, vegetarian
Permalink: http://www.myd2d.com/2009/04/peanut-soup-sweet-potatoes/
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