Monthly Archives: March 2012

Mar 30 2012
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Asian Inspired, Vegetarian, We Eat Well

Impromptu Noodle Bowl

It was one of those days… no real plans for lunch or dinner, no motivation to go to the store, no solid leftovers in the fridge. After a quick assessment of the veggie drawer and the cabinet, I landed on the old standby: noodle bowl. I love this dish because it can be made with whatever you have in the veggie drawer as long as you have fish sauce, oyster sauce, soy sauce and sriracha on hand.

Ingredients

  • bean vermicelli
  • chopped cabbage
  • 1 tomato, diced
  • 1/2 red pepper, diced
  • bean sprouts
  • 1 green onion, chopped
  • 1 carrot, sliced
  • 1 cup roasted peanuts
  • 1/4 cup cilantro
  • fish sauce
  • oyster sauce
  • soy sauce
  • Sriracha

Preparation

Layer ingredients in a large bowl: cabbage, noodles, tomato, red pepper, bean sprouts, green onion, carrot, peanuts and cilantro. Add a generous amount of fish sauce and drizzle with oyster sauce, soy sauce and Sriracha.

 

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Mar 28 2012
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Recker-mendation, We Eat Well

Recker-mendation: Ivy Tech’s Weekly Hospitality Dinners

Last week, Jon was honored at Ivy Tech Community College-Northeast’s Chancellor’s Scholarship Dinner, and I had the honor of tagging along. The evening was inspirational, as previous scholarship winners spoke about how the award had helped them achieve their dreams. Since we made the decision to send Jon to school, finances have been tight, and the scholarship he received will go a long way to help us cover the cost of school, while also paying our bills. Thank you Ivy Tech Foundation for helping us move closer to our goals.

And thank you Ivy Tech for the wonderful dinner, which was prepared by a handful of Hospitality students.

The Menu

Soup- Potato Leek Chowder:

Yukon Gold potatoes and mild leeks simmered in chicken stock with a touch of cream

Salad- Ivy Chop Salad:

A unique medley of chopped fresh vegetables tossed in light mustard vinaigrette, served with crispy proscuitto and gorgonzola crouton

Entree- Surf and Turf:

Roasted beef tenderloin paired with seared jumbo scallops. Accompanied by tomato-basil pearl risotto, spring vegetables and zinfandel jus

Dessert- Diamond Opera:

Almond sponge cake layered with espresso butter cream, chocolate-raspberry ganache and imported dark chocolate. Finished with orange coulis and fresh raspberries.

I consider myself a food snob. I am a harsh critic. This food was outstanding. Each course was packed with complex flavors. By the time we got to dessert, I was full, but I managed to eat the delectable dessert- packed full of intensity.

Here’s the best part: The Hospitality department hosts weekly “Special Cuisine Dinners,” each with a different theme, providing the students the opportunity to prepare food for the public and the public the opportunity to try unique cuisine. The next one is Thursday, April 5, at 5:30 in the Hospitality Room on the Coliseum Campus (3800 North Anthony). The theme is Russia, and  the cost is $20 per person.

For more information and a full schedule, visit the hospitality website. We intend to attend as many of these as possible.

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Mar 26 2012
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Seafood, We Eat Well

Thai Shrimp Curry

This dish is similar to the Thai Green Curry Shrimp with Noodles dish we made last summer, and it is equally satisfying. It hit the spot upon returning from the gym- not too heavy and not too light. Fresh and packed with spices, this Thai Shrimp curry dish was the perfect meal on a unseasonably warm March evening. I said it before, and I will say it again, “Move over Baan Thai. There’s a new Thai cook in town.” I am thankful he lives with me!

Ingredients

  • 1 tablespoon toasted sesame oil
  • 1 cup thinly sliced onion
  • 1 cup chopped green onions (about 8 small)
  • 1 to 2 tablespoons Thai green curry paste*
  • 1 14-ounce can unsweetened coconut milk*
  • 1 cup low-salt chicken broth
  • 3 tablespoons Thai fish sauce (nam pla)*
  • 2 teaspoons sugar
  • 1 cup diced plum tomatoes
  • 2 pounds uncooked large shrimp, peeled, deveined
  • Chopped fresh cilantro
  • Fresh bean sprouts
  • Roasted peanuts, chopped
  • Lime wedges
  • Bean vermicelli

Preparation

Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Boil the water and add vermicelli. Cook until tender, about 6 minutes. Transfer noodles to large shallow bowl and top with curry. Garnish with cilantro, bean sprouts and peanuts. Serve, passing lime wedges separately. *Available at Asian markets and in the Asian foods section of some supermarkets.

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Mar 23 2012
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We Eat Well

Grilled Salmon with Fresh Greens & Carrots and a side of Rutabaga Mash

I’m posting this dish for the rutabaga mash. I am not a HUGE fan of mashed potatoes, but I recognize they are appropriate in certain scenarios like Thanksgiving. I am, however, a HUGE fan of the rutabaga mash that Jon whipped up to accompany our salmon and fresh greens. It’s simple. Subsititute rutabaga for potatoes in your favorite mashed potatoes recipe. That’s it. Of course, I share ours below.

Mashed Rutabaga and other root vegetables

Ingredients

  • 2 pounds celery root, peeled and cut into 1-inch pieces
  • 1 pound rutabaga, peeled and cut into 1-inch pieces
  • 1/2 pound red potatoes, peeled and cut into 1-inch pieces
  • 5 cloves garlic, peeled
  • 4 tablespoons unsalted butter, divided
  • 3/4 cup nonfat buttermilk, (see Tip)
  • 1/4 cut parmesan
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup snipped fresh chives

Preparation

Bring 1 inch of water to a simmer in a large pan. Place celery root, rutabaga and potatoes in a large steamer basket over the water, cover and steam over medium-low heat for 20 minutes. Add garlic and continue steaming, checking the water level and replenishing as necessary until the vegetables are tender, 20 minutes more.

Remove the vegetables, drain the cooking liquid and return the vegetables to the pan. Add 2 tablespoons butter and parmesan and mash until chunky-smooth. Gradually stir in buttermilk, salt and pepper. Just before serving, stir in the remaining 2 tablespoons butter and chives.

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Mar 21 2012
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Beef, We Eat Well

One-hour Chili aka what I ate for a week

Last week, Jon traveled to Kentucky and left me at home to fend for myself. As I expressed on my personal blog, I was lost without him. It was Sunday afternoon before I realized I’d have to go to the store if I wanted to eat that evening… and for the rest of the week. So naturally, I made the biggest pot of chili EVER and ate it twice a day for an entire week. Fear not, it is rather tasty. Better yet, it’s super easy to make. Sorry, no photo. You will just have to trust me on this one.

 

One-hour Chili

Ingredients

  • 1 lb. lean ground beef (97% fat free)
  • 1 can stewed tomatoes
  • 1 can diced tomatoes with green chilies
  • 1 can kidney beans
  • 1 can red beans in chili sauce
  • 1 onion, chopped
  • 1 tbsp Sriracha
  • 1 tbsp garlic
  • sour cream
  • cheddar cheese

Preparation

Brown the ground beef in the bottom of a large pot. Add stewed tomatoes, diced tomatoes, kidney beans, red beans, onion, Sriracha and garlic. Cover and cook for 45 minutes. Top with sour cream and cheese. Enjoy!

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Mar 19 2012
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Chicken, We Eat Well

Creamed Chicken with Corn and Bacon over Polenta

It’s  been awhile. With Jon traveling to Kentucky last week and me spending the past few days in Kalamazoo, we’ve had little time to cook and little time to blog. Scrolling through my photo library I found a dish I had not yet shared, but it is certainly worthy of some attention. Though it’s a bit labor intensive, I told Jon that it may overtake my two favorite dishes: Brazilian Chicken with Olives and Lamb and Eggplant Shepherds Pie (the latter I realize I have never blogged!). Although simplistic in flavor, this dish is complex in texture. With the tender chicken and creamy polenta, coupled with the savory taste, this recipe gets an ah-mazing rating from us! It’s comfort food at its best.

Creamed Chicken with Corn and Bacon over Polenta

(adapted from epicurious.com)

Ingredients

For creamed chicken

  • 6 bacon slices, cut into 1/2-inch pieces
  • 1 lb skinless boneless chicken breast halves
  • 2 cups fresh corn or hominy
  • 1 cup milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 3 large plum tomatoes, seeded and finely diced

For polenta

  • 6 cups water
  • 2 1/2 teaspoons kosher salt
  • 1 1/2 cups instant polenta
  • 1/2 lb Fontina cheese (preferably Italian), diced
  • 1/2 cup finely grated parmesan
  • 1/4 cup chopped fresh basil

Preparation

Cook bacon in a large skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to paper towels, then pour off all but about 1 1/2 tablespoons fat from skillet.

Pat chicken dry and season with salt and pepper. Add to skillet with bacon fat and cook over medium high heat, turning several times, until nicely crusted and just cooked through, 8 to 10 minutes. Transfer to a plate and cool. Tear chicken into bite-size pieces.

Prepare corn and sauce while chicken is cooking: Gently simmer corn and milk in a heavy saucepan until corn is crisp-tender, about 5 minutes. Pour through a sieve into a bowl and reserve corn and milk separately.

Melt butter in same saucepan over moderately low heat. Add flour and cook roux, stirring, 3 minutes. Gradually whisk in cream, then reserved warm milk, pepper, and salt. Bring to a boil, whisking, then simmer, whisking, 3 minutes. Stir in tomatoes, chicken, and corn. Keep warm, covered, over very low heat.

Make polenta: Bring water with salt to a boil. Gradually whisk in polenta and cook over moderately high heat, whisking, 5 minutes. Stir in cheeses.

Divide polenta among 6 shallow bowls. Stir basil into chicken mixture and spoon over polenta. Sprinkle with bacon.

*Warning: The stirring of the polenta may cause fatigue. Overhead, “this polenta is a bitch!”

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