Friday, July 16, 2010
I made the veggie fries and Allen was in charge of the pasta/meat. So he created the Lamb Ragu with Penne. It was all quite delicious.
Lamb Ragu
1lb ground lamb
2 Tbs EVOO
2 Tbs chopped fresh oregano
salt and pepper to taste
1 cup tomato sauce
1 sprig fresh roesmary
1 clove garlic chopped
1 onion chopped
1 cup shredded parmesan
1 Tbs chopped fresh basil
Baked Veggie Fries
Eggplant, Sweet Potato and Turnips cut into small sticks
Toss them in a bowl with some oil to coat. Spread evenly on baking sheet. Salt and spice as you like and bake at 400 degrees F for about 15 minutes. Then flip or stir. Bake another 15 minutes. You need to watch them as cook time varies depending on thickness of cuts.
Tuesday, July 20, 2010
Pan-Fried Spiced Cod & Cucumber Moons
Monday, July 12, 2010
I found a yummy looking pre-packaged butternut squash ravioli that I just had to try. So we decided to pair it with the following delicious recipes. The cod and ravioli paired quite well. The cod was Allen's creation and it was to die for! While the cucumber was delicious it was not complementary to the others.
Pan-Fried Spiced Cod
1 lb wild cod
1 Tbsp EVOO
salt to taste
pepper to taste
1tsp lemon juice
dash or ground ginger
1/8 tsp cayenne pepper
Cucumber Moons Sauteed with Fresh Dill
2 large or medium cucumbers
3 Tbsp butter
3 Tbsp minced shallots or chopped green onions
2 Tbsp chopped fresh dill
salt and pepper
Peel cucumbers with potato peeler and clice in half lengthwise. Scoop out all the seeds with a spoon. Slice about 1/4 to 1/3-inch thick. Heat butter in large, heavy skillet over medium flame. Take care not to let the butter brown, but get it good and hot. Add the cucumbers and shallots and cook, tossing often, until cucumbers begin to get tender, about 4 minutes. Stir in dill plus salt and pepper to taste. Continue to toss and cook until crisp-tender, 1-2 minutes longer. Serve immediately. Makes 4-6 servings.
* Recipe from MACSAC in From Asparagus to Zucchini
I found a yummy looking pre-packaged butternut squash ravioli that I just had to try. So we decided to pair it with the following delicious recipes. The cod and ravioli paired quite well. The cod was Allen's creation and it was to die for! While the cucumber was delicious it was not complementary to the others.
Pan-Fried Spiced Cod
1 lb wild cod
1 Tbsp EVOO
salt to taste
pepper to taste
1tsp lemon juice
dash or ground ginger
1/8 tsp cayenne pepper
Cucumber Moons Sauteed with Fresh Dill
2 large or medium cucumbers
3 Tbsp butter
3 Tbsp minced shallots or chopped green onions
2 Tbsp chopped fresh dill
salt and pepper
Peel cucumbers with potato peeler and clice in half lengthwise. Scoop out all the seeds with a spoon. Slice about 1/4 to 1/3-inch thick. Heat butter in large, heavy skillet over medium flame. Take care not to let the butter brown, but get it good and hot. Add the cucumbers and shallots and cook, tossing often, until cucumbers begin to get tender, about 4 minutes. Stir in dill plus salt and pepper to taste. Continue to toss and cook until crisp-tender, 1-2 minutes longer. Serve immediately. Makes 4-6 servings.
* Recipe from MACSAC in From Asparagus to Zucchini
Pancakes & Green Eggs
Sunday, July 11, 2010
We've been out of town a lot and eating things that we've put in the freezer. Now I'm back to it - although a bit behind!
We returned home from a weekend away and thought breakfast for supper sounded great. So we made pancakes and snuck our veggie into our eggs. Pancakes are great even if you don't sift in the first step - also we have a griddle so we haven't tried the flipping instructions. Our families always used a pre-made pancake mix, but this is so easy and so delicious that we don't need a mix anymore! I've also premade the dry mix when we took it on an extended family vacation and it worked well adding the eggs, milk and butter/oil later.
Buttermilk Flapjacks
1 cup flour (we use 1/2 c white, 1/2 c wheat)
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 c buttermilk (use 1 Tbsp lemon juice in 1 cup and fill with milk)
2 Tbsp melted butter or vegetable oil (sometimes we use a butter/oil/flaxseed combo)
Sift the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. In a 2-cup glass measure or small bowl, beat the egg lightly. Whisk in the buttermilk and melted butter or oil until well blended. Stir the wet ingredients into the dry, mixing only until the batter is evenly moistened; it will still contain small lumps. Grease your nonstick frying pan lightly with a paper towel moistened with vegetable oil. Heat over medium heat for about 1 minute. Ladle 1/3 cup of the batter into the pan. Spread out to 6 or 7 inches. Cook until golden bron on the bottom with tiny bubbles all over the top, 1.5 to 2 minutes. Shake the pan or slip a spatula underneath the flapjack to loosen it. Then take a deep breath, jerk the pan up and away from you, flipping the pancake and letting it slide back into the pan, browned side up. Good luck! You'll find this takes some practice and a certain amount of trial and error. When you get it right, repeat with the remaining batter. Serve the flapjacks hot out of the pan. Serves 3 or 4.
* Recipe from A Man And His Pan
Green Eggs
eggs
milk
butter/oil
greens (we had turnip & radish greens)
We steamed and pureed the greens and mixed them with a fork with the eggs and a little milk. Yum!
We've been out of town a lot and eating things that we've put in the freezer. Now I'm back to it - although a bit behind!
We returned home from a weekend away and thought breakfast for supper sounded great. So we made pancakes and snuck our veggie into our eggs. Pancakes are great even if you don't sift in the first step - also we have a griddle so we haven't tried the flipping instructions. Our families always used a pre-made pancake mix, but this is so easy and so delicious that we don't need a mix anymore! I've also premade the dry mix when we took it on an extended family vacation and it worked well adding the eggs, milk and butter/oil later.
Buttermilk Flapjacks
1 cup flour (we use 1/2 c white, 1/2 c wheat)
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 c buttermilk (use 1 Tbsp lemon juice in 1 cup and fill with milk)
2 Tbsp melted butter or vegetable oil (sometimes we use a butter/oil/flaxseed combo)
Sift the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. In a 2-cup glass measure or small bowl, beat the egg lightly. Whisk in the buttermilk and melted butter or oil until well blended. Stir the wet ingredients into the dry, mixing only until the batter is evenly moistened; it will still contain small lumps. Grease your nonstick frying pan lightly with a paper towel moistened with vegetable oil. Heat over medium heat for about 1 minute. Ladle 1/3 cup of the batter into the pan. Spread out to 6 or 7 inches. Cook until golden bron on the bottom with tiny bubbles all over the top, 1.5 to 2 minutes. Shake the pan or slip a spatula underneath the flapjack to loosen it. Then take a deep breath, jerk the pan up and away from you, flipping the pancake and letting it slide back into the pan, browned side up. Good luck! You'll find this takes some practice and a certain amount of trial and error. When you get it right, repeat with the remaining batter. Serve the flapjacks hot out of the pan. Serves 3 or 4.
* Recipe from A Man And His Pan
Green Eggs
eggs
milk
butter/oil
greens (we had turnip & radish greens)
We steamed and pureed the greens and mixed them with a fork with the eggs and a little milk. Yum!
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