Monthly Archives: June 2011

Jun 23 2011
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We Eat Well

Raspberry Rhubarb Jam

My parents visited us a few weeks ago and brought a ton of rhubarb from my grandparent’s farm. I was stoked. Jon was overwhelmed. What on earth would we do with all of that rhubarb? Naturally, I sent out a Tweet asking for suggestions and received a myriad of responses from pies to cakes to jams. Jam won. Jon made 3 kinds. First up: Raspberry Rhubarb.

Raspberry Rhubarb Jam

  • 4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
  • 6 ounces of raspberries
  • 1 cup sugar
  • 2 tablespoon fresh orange juice
  • zest from 1orange
Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 30-40 minutes. Transfer to bowl. Cover; chill. Can be prepared 1 week ahead. Keep chilled.
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Jun 22 2011
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Grilled Steak & Grilled Corn Salad

Summertime=grill time, and we’ve certainly been abusing our grill the past few weeks- grilling chicken, steak and all sorts of veggies. This recipe is simple: choose your favorite cut of steak (or one that is on sale like we did) and grill to order. We prefer our steaks medium rare, and that is just how Jon prepared these rib eyes.

Grilled Corn Salad

  • 2 corn on the cob
  • 3 carrots, cut in half length-wise
  • 1 onion- quartered
  • Olive oil
  • Salt
  • Pepper
Grill the corn on the cob, carrots and onion on the grill (about 10 minutes). Remove veggies from grill and allow to cool. Chop veggies and toss with olive oil, salt and pepper. Easy!
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Jun 21 2011
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Grilled BBQ Chicken with Marinated Eggplant, Tomatoes & Jicama

When I was growing up, grilling was my dad’s thing. He’d go outside with a plate of raw meat and a little bit later, he’d come back in with a plate full of grilled meat. In the meantime, my mom and I camped out in the kitchen preparing the rest of the meal. What happened outside never really interested me. Even now, Jon does all of the grilling, while I sit on the patio and watch him, but I’ve never once asked him about the process of grilling or paid much attention to it. I just didn’t care… until recently.

A few weeks ago, Jon had surgery on his hand and I’ve had to take on more of the cooking. He picked out the meals for the week, one of which included grilled chicken and veggies. Gulp. You mean, I have to use that hot machine that lives on our driveway? Yup. And so I did, and it wasn’t so bad. Yes, it is hot- and that can be a bit scary, but I did it. I grilled the chicken and the veggies and didn’t burn either, and now I know how the grill works from start to finish. A man’s job no more!

Grilled BBQ Chicken

  • 2 chicken breasts
  • Baby Ray’s BBQ sauce
Place chicken breasts in large bowl and cover with BBQ sauce. Place chicken on grill, turning occasionally, until cooked through (about 7 minutes). Brush chicken with extra sauce and cook a couple minutes more until sauce is slightly charred. Remove from grill and serve.
Grilled Marinated Veggies
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 2 tablespoons drained capers
  • 1 medium garlic clove, peeled and sliced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon minced peperoncini or red pepper flakes
  • 1/4 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 medium eggplant (3/4 pound), cut into cubes
  • 3 cups cherry tomatoes
  • 1 jicama, peeled and cut into cubes
  • 1 onion, cubed
  • 3 tablespoons balsamic vinegar

Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve. Add veggies and mix well. Pour in the vinegar.

Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot. Put enough of the veggie mixture on the grill to cover it without crowding. Cook until well marked, 3 to 6 minutes, then turn veggies over. Cook until tender, about 3 minutes more. Remove the from the grill.

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Jun 20 2011
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Spicy Thai Chicken With Grilled Parsnips, Corn Fritters & Cucumbers

It’s always an exciting day when the new issue of Food & Wine magazine arrives. Jon and I both flip through it, scouring the recipes for things we think we could actually make. This time, Jon landed on a marinade that we used for Grilled Chicken: Spicy Thai Marinade with Basil and Cilantro. Contrary to what most think, we don’t often make meals- like with sides and such. We make a dish and that’s all we eat. Since it’s usually just Jon and I, we don’t worry about balancing it out; we certainly don’t worry about making large amounts of food, because it’s just us. With this dish, though, Jon did choose some sides and they complemented the dish perfectly: Grilled Parsnips and Corn Fritters. He threw in the cucumber to cool down our mouths because the marinade is spicy.

Spicy Thai Marinade with Basil & Cilantro

  • 1/4 cup basil leaves
  • 1/4 cup cilantro
  • 8 peeled garlic cloves
  • 2 tablespoons smabal oelek or Asian chile sauce
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated lime zest
  • 1/2 cup vegetable oil
In a mini food processor, pulse the basil, cilantro, garlic, Asian chile sauce and fish sauce until finely chopped. Add the lemon and lime zests and oil; pulse until the marinade is fairly smooth. Refrigerate for up to 3 days.
Rub the marinade on 2 chicken breasts and let stand for 30 minutes. Grill chicken over medium-high heat until cooked through. Let chicken rest for 5 minutes before serving.
Fresh Corn Fritters (adapted from Joy of Cooking)
  • 2 cups corn kernels (2 cobs, grilled)
  • 1 large egg yolk, well beaten
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • vegetable oil
Grill the cob. Cut corn from cob. Stir in egg yolk, flour and salt. Heat oil in large skillet over high heat. Drop in corn batter a heaping tablespoon at a time, without crowding. Reduce the heat to medium and cook, turning once, until browned on both sides, 2-3 mins per side. Do not overcook. Serve immediately.
Grilled Parsnips
  • 2 large parsnips
  • Olive oil
  • Salt
  • Pepper
Slice parsnips in half, length-wise. Brush with oil olive. Sprinkle with salt and pepper. Grill parsnips on the grill until just charred (about 5 mins each side). Remove from grill, allow to cool and chop into 1/2 inch matchsticks.
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Jun 19 2011
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Vietnamese Chicken Salad

If the recipe has Vietnamese in its name, Jon and I are sure to like it. We love the flavor combinations in Vietnamese food and this dish certainly delivers. Easy, healthy, delicious. We were especially giddy to add fresh basil and mint from our garden.

Don’t forget to put the peanuts on top- I forgot before I started eating it, but they definitely add a much-needed texture and flavor to the dish.

Ingredients

For salad:

  • 2 tablespoons fresh lime juice
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped peeled ginger
  • 1 teaspoon finely chopped fresh red chiles (preferably Thai or cayenne), or to taste
  • 1 whole chicken (about 3 1/2 pounds)
  • 1 (2-pound) green cabbage
  • 1/2 pound carrots
  • 1 tablespoon sugar

For dressing and topping:

  • 1/3 cup Asian fish sauce
  • 1/4 cup packed light brown sugar
  • 1 tablespoon finely chopped fresh red chiles (preferably Thai or cayenne)
  • 2 teaspoon finely chopped peeled ginger
  • 1 garlic clove, finely chopped
  • 5 tablespoons fresh lime juice
  • 2/3 cup coarsely chopped salted roasted peanuts
  • 1/2 cup packed torn basil leaves
  • 1/2 cup packed torn mint leaves

Make chicken and vegetables for salad:
Stir together lime juice, garlic, ginger, chiles, 2 teaspoons salt, and 1/2 teaspoon pepper, then rub all over chicken, inside and out. Marinate, covered, at room temperature while cooking vegetables.

Thinly slice cabbage. Cut carrots into thin matchsticks (1/8 inch) with a knife. Cook vegetables in a large pot of salted boiling water (2 tablespoons salt for 6 quarts water) until crisp-tender, 4 to 5 minutes. Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well.

Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl.

Make dressing while chicken cools:
Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chiles, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice.

Assemble salad: 
Toss vegetables with half of dressing and chicken with remainder. Serve chicken over vegetables and sprinkle with peanuts, basil, and mint. Serve at room temperature or chilled.

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Jun 17 2011
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A Smorgasbord of Rhubarb Jam!

Jon has been busy making jam out of the Rhubarb my parents brought to us a couple of weeks ago. So far, he’s made 3 kinds: Rhubarb Ginger, Raspberry Rhubarb, and Rhubarb Rosemary. I will post recipes soon. So, so good.

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Jun 13 2011
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We Eat Well

You Must Try Loving Cafe

I am not Vegan. I am not a Vegetarian. But I do love good food and Loving Cafe has it. I usually opt for the Orange Salad: sweet and sour soy protein, smoked tofurkey, sprouts, organic onion, avocado, tomato, bell peppers, and romaine heart, served with cucumber sauce.

Today, I ventured out of my comfort zone and tried Salad Noodle: rice noodles, bell peppers, soy protein strips, onion, coconut milk, apple, broccoli, vegetable seasoning, and spring mix. I have found a new favorite. I love noodle dishes, especially ones full of vegetables. Everything tasted fresh and was well- seasoned. I have a feeling I will be eating several of these a week for awhile. Warning: portions are HUGE.

If you are REALLY hungry, try the summer rolls too! Delish.

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Jun 06 2011
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We Eat Well

I Shall Call You The Cobb Salad Sandwich

A few weeks ago, Jon and I visited Calhoun Street Soups, Salads, & Spirits for the first time. We were impressed with the decor- it is cozy and has that sought after neighborhood bar feel. It definitely seemed like a good place to hang out on a weekend afternoon.

The menu had some interesting items too: fried dill pickle spears, build-your-own hamburger on a pretzel bun, and the Egg Salad BLT, which is what I had and thoroughly enjoyed. Thinking back on that sandwich, I started dreaming about ways in which I’d approve it, and voila, the Cobb Salad Sandwich was born: Egg salad, lettuce, tomato, bacon and avocado! Mmmmm.

I rarely use recipes when I prepare meals, so I will do my best to map out what you will need.

  • 6-8 hard boiled eggs, chopped
  • mayo
  • blue cheese crumbles
  • Dijon mustard
  • oregano
  • cayenne pepper
  • salt
  • pepper
  • Avocado
  • Bacon
  • lettuce
  • tomato
Mix together first 8 ingredients to taste- I prefer real mayo over Miracle Whip, but it depends on what you like. I use the cayenne pepper very liberally because I like some kick in each bite. Once the egg salad is mixed, assemble sandwich on your favorite bread. We used Light Rye. Serve it up with a pickle spear and some cottage cheese with homegrown chives.

 

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Jun 03 2011
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We Eat Well

Magnificent Multi Veggie Salad with Honey Lime Dressing

Okay, you get it. Jon and I love to eat… and we eat well, in my humble opinion. The down side to all of the yummy food is an increasingly expanding mid section. Sigh. After a brief oh-my-gosh moment upon stepping on the scale earlier this week, I had a minor meltdown and issued this decree: We must focus more on making healthy choices. I wasn’t sure if it registered with Jon, but when I arrived home last night, he had prepared a magnificent salad for dinner. If he keeps this up, we will be back to our fighting weights in no time.

Magnificent Multi Veggie Salad w/Honey Lime Dressing

  • 1 bag favorite mixed greens. (We used a Romaine and cabbage mix)
  • 4 radishes, sliced
  • 1/3 cup cilantro, chopped
  • 1 jicama, diced
  • 1 can diced tomatoes with green chiles, drained
  • 1 can corn
  • 1 red pepper, diced
  • 1 can black beans, drained
  • 1 small container of Feta cheese
  • Lime juice
  • Olive oil
  • Honey
  • Chili powder
Mix together veggies and cheese and set aside. In a small bowl whip together lime juice, olive oil and honey (measure to taste). Pour juice mixture over salad and mix in chili powder and refrigerate for 1 hour.
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Jun 02 2011
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We Eat Well

If You Love Chocolate…

A few months ago, I discovered Vosges via a Mo’s Bacon Bar that a friend had stashed in her purse. From the moment I tasted the Applewood Smoked Bacon and Deep Milk Chocolate, I was a bit obsessed. I stalked the website- oogling over the delicious flavor combinations. A few days before my trip to Vegas for a convention, someone mentioned that there is a Vosges store there. My quest was clear: no matter what, I would make it to that store. And make it I did. After hiking 1.5 miles down the strip from our hotel to the Forum Shoppes at Caesars, my dream came true. Sensory overload! Beautiful colors, craving inducing scents… my mouth was watering as I gazed from shelf to shelf, carefully reading each label as I tried to decide what to purchase. Of course, I couldn’t resist the samples!

I finally landed on a variety pack of mini exotic candy bars, including flavors like Roasted & Salted Macademia Nut with Hemp Seed, Ginger/Wasabi/Black Sesame, Sweet Indian Curry/Coconut, Lemon Zest/Pink Peppercorns, Hickory Smoked Almonds with Grey Sea Salt, Peppermint Candy Cane, Mexican Ancho and Chipotle Chillies with Cinnamon, and Chicory Coffee/Cocoa and Bittersweet Chocolate.

I presented the box of chocolates to my husband, though I am hoping he shares.

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