Smoky Ham and Corn Chowder
Sunday Night Dinner. A weekly tradition. A bunch of hungry boys over six-feet tall. And me.
This is a recipe from a cookbook that I got from my mother in law, Colleen, for Christmas. I love it because it is titled “Big Night In”, which is of course right up my alley. Every single recipe in the book could be cooked for Sunday Night Dinner. And will be.
What you see to the left of the soup is a popover. Yes. I know, it looks nothing like a popover. I used popover batter and ended up putting it in muffin tins. Delicious, but definitely not “popping” over the muffin tin. Rob, however, made me make a second batch. Read the rest of this entry »
Baked Oatmeal with Cinnamon and Apples
I have a confession to make. This is really hard for me to admit. I am slightly embarrassed, but I think it is best to confess to free me from my guilt.
I eat packaged oatmeal. Okay, I feel better…….
Actually, I eat packaged oatmeal about 365 days a year. Not always for breakfast. Sometimes for a mid-afternoon snack, or the occasional after dinner “healthy” dessert. The days that I don’t eat oatmeal for breakfast are rare. Exceptions include Christmas Eve morning at my work (we eat junk food before we perform our “nutty” Nutcracker) and the occasional, dare I say it, breakfast sandwich from Starbucks. Secret addiction.
After being in Amsterdam, I realized that I am lazy with my breakfast habit. For one, my best friend Drew cooks breakfast every morning for her and her husband, Josh. Generally, Erik and I wake up and I rip open up my package of instant oatmeal, pour water over it, and microwave away. But, I do like to cook, right? So, why would I not want to try to MAKE oatmeal.
So, since we have been back from Europe, each morning Erik and I have been eating breakfast together. We drink our coffee out of our little Dutch mugs and chit-chat about what our day will entail. I have been experimenting with oatmeal, but I just can’t seem to get it right. So, I gave in and googled “best oatmeal”. This is a version from a blog called “Everybody Likes Sandwiches”.
Market Salad with Spiced Goat Cheese
I know what you are thinking…ANOTHER salad. But, I am headed to Vail, Colorado for a Dance Festival with my company on Saturday. And, after only being back for two weeks with five weeks off, light dinners are a must.
Dancing in Vail, which is at an elevation off 8000 feet is much harder than dancing in Seattle. You lose your breath faster, and your muscles just don’t feel the same. Luckily, we have all been there before, so our company knows a little more of what to expect this time around. Last year, there was a girl who fainted, everyone had to take lots of oxygen supplements, and you didn’t see a person without a water bottle in had. This year, I am nervous because one of the ballets we do, Concerto Barroco, never leaves the stage. So, if you can’t catch your breath, you have to wait until the ballet is over. Twenty minutes. Scary.
At first, when I read this recipe off of Epicurious it made me a little curious. Spiced goat cheese and steamed potatoes. Sounds BORING, right. But, it got amazing reviews! It is loaded with ingredients which makes for interesting flavor combinations with every bite.
Island Pork Tenderloin Salad
Fresh fruit and vegetables? A salad? Tropical themes? It must be getting sunny in Seattle.
That it is! And, I am such a happier person when the sun is shining. I take any excuse to walk the dog, sit outside and read a book, or even just leave the house to do errands on foot, rather than in my car.
We also just got back from a fabulous weekend in Quincy, Washington at a winery and spa called Cave B. It was a magical two days. Cashew even befriended the vineyard dog, a girl Lab named Cuvee, who slept with us in our cabin! Erik and I tasted some delicious wines, had an excellent local and organic dinner, got a hot stone massage, and I dare say a little bit of a suntan.
This meal was much needed after lots of wine, and heavy eating. It was just the right amount of refreshing food to keep you satisfied, but not feel too full. And, when it is hot, I hate feeling too full!
What is your favorite summertime meal?
Spicy (or not) Black Bean and Pumpkin Soup
I am definitely into “Fall” ingredients and flavors right now. You can tell by my last couple of posts (pumpkin, sweet potato, butternut squash). This soup is excellent and has a nice balance of sweet, savory, spicy, and creamy. I found this recipe in the latest edition of the Rachael Ray Magazine. As usual, I changed some of the recipe.
Chicken Tikka Masala
Our new favorite ethnic cuisine is becoming Indian. We have a great Indian place by our house, and they are now building another one down the street. All the dishes are tasty, but I picked a “classic” dish for my first experiment. This dish is actually is not a traditional Indian dish, but has become the most popular Indian dish in the world. I got my recipe from the October edition of Cooks Illustrated.
Serves 2 (recipe can easily be doubled)
Inactive prep time: 30 minutes (marinating)
Prep time: 10 minutes
Cook time: 40 minutes
Chicken Tikka
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground cayenne
1/2 tsp. kosher salt
1 lb. chicken breasts (about two)
1/2 c. plain whole milk yogurt (recommended Brown Cow)
1 tbsp. vegetable oil
1 clove garlic, finely minced
1/2 tbsp. fresh ginger, grated
Masala
1 1/2 tbsp. vegetable oil
1 small onion, diced (or 1/2 of a medium sized)
1 garlic clove, finely minced
1 tsp. fresh ginger, grated
1 serrano chile, de-seeded and minced (leave this out for less spiciness)
1/2 tbsp. tomato paste
1/2 tbsp. garam masala (found in the spice aisle)
1 14 oz. can crushed tomatoes (recommended Muir Glenn)
1 tsp. sugar
1/4 tsp. kosher salt
1/3 c. heavy cream
2 tbsp. cilantro, finely chopped
Basmati Rice, for serving
For the Chicken:
Preheat Broiler and adjust rack to 6 inches above the heating unit.
Combine cumin, coriander, cayenne, and salt in a small bowl. Sprinkle over chicken breasts on both sides. Let marinate on a plate, covered, in the refrigerator for 30 minutes while you are preparing the other elements of the dish. In another bowl, mix together the yogurt, garlic, oil, and ginger. Set aside.
For the Sauce: (You could also start the Basmati Rice now)
Meanwhile, in a large pot (or Dutch oven), heat oil on medium heat until shimmering. Add the onion and stir frequently until cooked for 8 minutes, or until golden. Add the garlic, ginger, chile, tomato paste, and garam masala. Cook for 3 minutes or until fragrant. Add the tomatoes, sugar, and salt and bring to a boil. Reduce heat to medium low and cover. Simmer for 15 minutes, stirring occasionally. Stir in cream and return to a light simmer. Remover pan from heat and cover to keep warm.
For the Chicken:
Using tongs, dip chicken in the yogurt mixture. Cover chicken generously. Put in on a foil lined baking sheet. Broil chicken for 8 minutes on each side or until the thickest part register 160 with an instant read thermometer.
Remove chicken and let sit for 5 minutes. Cut the chicken into 1 inch pieces and stir into the warm sauce. Do not simmer the chicken in the sauce. Stir in cilantro and adjust seasonings to taste.
Serve with Basmati rice and naan bread.
