good morning!
So I am on a recipe hunt. Now this isn't to say that I need more recipes. I have over 300 on my computer alone never mind all the pictures I took of books and cookbooks I have. I think it's a bad habit. I have more recipes then I could ever make at this point and I will still clip out recipes in magazines and check out as many books as I can carry from the library. Sifting through all of them is a ton of work. The one on my computer are the only ones semi-organized. and even those are missing key parts of some of them. I started just copying and pasting recipes from sites into my program (notebook). I didn't have the name of the site I took them from or a picture of what it should look like. Then I starting putting in the name of the site when I took recipes. And later I starting getting the pictures as well. But that means that I have all three types all mixed together. So now I have to go back and get what ever missing pieces each one has.
Ok but what really started this whole thing is my need of quick recipes. While I was off I could spend 3-4 hours cooking, but now I can't. I have maybe an hour at most during the week. And pretty much no time at all for lunches. So I need to find things i can make on the weekend and have leftovers for lunches during the week. I also need quick dinner recipes. Healthy recipes. I think the biggest issue is the lunches. It's hard to find food that tastes as good the next day as it does freshly made. stew works well. And rice if I eat it within 3 days. Salads are iffy because if I assemble them before then they are soggy by the time I get around to eating them. So that's my mission this week. Or at least for the next 2 days. If any of you has any helpful hints they would much appreciated.
hugs+kisses
mce
mce,
ReplyDeleteI have heard that if you make the salad without dressing they last longer. You can take little containers of dressing with you for lunch.
Also, for easy dinners, use a slow cooker (aka a Crock Pot). That way, with a little prep in the morning, dinner cooks all day and is ready when you get home. I have been collecting slow cooker recipes (having cooked one or two) and they are easy to do. I also get a weekly email from About.com which has a Slow Cooker area.
the only issue with a slow cooker is that it has to be set up in the morning. and right now I have to be at work at 7am so i leave the house at 6:45. I would have to get up around 5:30 to get a slower cooker ready and get ready for work. do you know if you can set it up the night before and just turn it on in the morning?
ReplyDeleteGreetings,
ReplyDeleteHere are some quick dinner ideas..
You can get your slow cooker all packed and ready to go the night before but you will need to refigerate it. You could assemble all the ingredients and place them in a large ziplock bag in the frige overnight, or for a couple of days, then dump into the slow cooker before you go out the door in the morning.
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Fried Rice -Best when using leftover and cooled rice
Chop some onion and carrot and garlic and ginger, and any vegetable you want to add, or any leftover meat. Just cut the vegetables small so they will fit in with the rice-you do not want like long spears of asparagus sticking out of the rice...
Mix together about three Tbs. soy sauce (use naturally brewed soy, shoyu) and a tsp or so of sherry, or Chinese rice cooking wine (it is not a drinking wine) called -phoneticly, shao shing, spelled sometimes like, xao xing, or, shao xing, or use rice wine vinegar if you have it.
It is about two-three Tbs sauce for one cup rice.
Or, for the sauce, you could use a little soy sauce and a little oyster sauce and a drop of rice cooking wine or vinegar mixed together.
If using eggs, break one or two into a bowl, and just stir gently to break the yolks.
Get a large frying pan, or a wok, hot, add 1 Tbs oil. Drop in the eggs, they should puff up, stir 30 seconds to a min. until eggs set, chop up then remove to a bowl. Add another Tbs or two of oil, and stir in the vegetables, add any longer cooking vegetables first, bean sprouts last. Stir the vegetables about a min, till softened. Add the rice and meat, stir all together just to heat thru. Then add the soy mixture,or oyster sauce mixture, and stir well.
Stir in the eggs,toss all together, add a dash of toasted sesame oil, or a little chopped cilantro is good here, and a pinch of chile or chile flakes, then pour into bowl or serving platter.
Now, you could also make fried rice with canned water chesnuts and bamboo shoots and canned pineapple, and fresh and/or dried chiles...Spinach is good as well just add at last minute.
You can also make it with frozen peas and corn, no need to defrost, just add at ther last second before you add the rice.
You can make fried rice with any leftovers really. Just experiment
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Tomato Bread Soup--from Tuscany=Pappa al Pomodoro
use about 1 large tomato and 1 slice of bread,
(the crustier the bread the better-but use what you have, and if it is a light squishy sandwich bread you will just get a different consistency at the end)
and about 1/4 of an onion, per person and a big pinch of fresh herbs
Dice some white, or red, onion in a medium dice, and thinly slice a clove or two of garlic, place in a hot sauce pan with more extra virgin olive oil than you think is necessary, like 3--4Tbs, salt the onion.
Cook until onion is transparent about 1-2 min. Add fresh tomatoes, cut in eighths, and their juices. Lightly salt the tomatoes too.
Add cubed sliced bread, cut in large cubes about 1 inch,
Add water, not to cover, but about half way, or to the "shoulders". Also add a sprig, or leaf, of whatever fresh herb you are using. Bring to a boil, cover, and simmer until the bread and tomatoes have fallen apart, about 10-15 minutes for a large pot, or, if making just enough soup for one person, it will take only about 5-6 minutes The more ripe the tomatoes are, the quicker it will fall apart, so if your fresh tomatoes are very firm add a minute or two.
Ladle into bowls and drizzle some of your best tasting extra virgin olive oil over the top. Sprinkle some chopped fresh herb over the top, like marjoram or basil or chives, and a dash of grated parmesan cheese. Serve immediately. MMMM. Enjoy.
This can be made without the onions too.
Broccoli Bread Soup- Pancotto con broccoli
ReplyDelete2 servings
1 large stalk of fresh broccoli
3-4 Tbs extra virgin olive oil
2 cloves garlic sliced
1 fresh red chile, or a pinch of pepperchino chile flakes, or any fresh chile to taste
2 thick slices of bread, preferably a crusty bread like Italian Country or a good sourdough, or 4 slices from a baguette, or any bread you have at hand, diced into 1 inch cubes
1 Tbs freshly grated Parmesan cheese
salt to taste
(optional use any leftover meat chopped or shredded)
Bring a large pot of water to a boil. When it boils add salt, to taste.
Meanwhile, chop the broccoli stalk horizontally, in about 1 inch slices, use leaves stem everything, the florets should be cut into large bite sized pieces.
Add chopped broccoli to the boiling salted water. Simmer about 10 to 15 minutes, until the broccoli is just tender.
Meanwhile, in a smaller saucepan, heat over medium heat and add olive oil. Then add the sliced garlic and the fresh chile pepper cut in half widthwise, or chile flakes if using.
Cook until garlic is light golden, about 2 minutes.
(at this point you could add any leftover meat)
To pan with toasted garlic, add the bread cubes, the cooked broccoli, and enough of the broccoli cooking water to just barely cover all, or just a little less than covering all. Bring to a boil, and simmer 5-10 minutes.
Pour into bowls and drizzle a little olive oil over each serving, and a big pinch of grated Parmesan cheese. Serve more chile on the side if desired.
Enjoy.
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Carne Asada=4 servings
4 thin cut steaks (about 1 1/2 pounds total) skirt steak is the cheapest and most commonly available
About 2 Tbl spoons freshly squeezed lime juice
several Tablespoons finely chopped onion ( I like to mix chopped cilantro into the onion as well)
Green salsa
Fresh warm tortillas
Lay the steaks in a non-corrosive dish =non-aluminum, and sprinkle both sides with the lime juice. Cover and refrigerate 1 to 4 hours. Or overnight.
Dry the steaks on paper towels then sprinkle with salt and pepper. Heat a large skillet over med-high heat, lightly coat the bottom with olive oil. When the pan is very hot, lay in the steaks, there should be no crowding of the meat as that makes it sweat and stew, not fry. Fry in batches if necessary.
Fry rare to med-rare, 1 1/2 to 2 minutes per side--do not overcook. Let meat rest on a plate to allow juices to settle down and not run out when you cut the meat. Cut steaks for tacos, cut against the grain in 1 inch strips, then cut the strips crosswise into thin strips.
Serve with warm fresh tortillas and onions and cilantro and fresh green salsa, or salsa of your choice. Great with a side of brothy beans, or refritos, and some guacamole .
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To make Shredded Chicken..
for tacos or tostadas or burritos
Chop 1/2 med. onion, place in 3 cups water in 2 qt. pot, with 1/2 tsp salt. Bring to a boil. Add 1 lb chicken breasts, two breasts. Add more hot water to cover if necessary. Skim any foam that rises to top in the first few minutes using a paper towel. Add 1/2 tsp mixed dried herbs like marjoram or thyme, and 2 bay leaves. Partially cover, simmer over med. heat 13 min. Remove from heat, let cool in broth if you have time. Shred the meat, sprinkle with salt before using.
Keeps well coverd in the frige.
Soft Taco Filling: Stewed Mushrooms with Onions and Garlic
ReplyDeleteHongos Guisados
Yield: about 1 1/2 cups
This side dish can be made into a substantial taco filling as well.
Ingredients
12 ounces fresh mushrooms, chopped into 1/2 -inch pieces
1/2 medium onion, diced
Fresh hot green chiles to taste (roughly 2 chiles serranos or one chile jalapeno), stemmed, seeded and finely minced
2/3 cup any poultry broth or water
1/2 small lime, juiced
1 tablespoon lard, bacon drippings or fat rendered from chorizo or e.v. olive oil
3/4 of a 15-ounce can diced roasted tomatoes partialy drained,
2 cloves garlic, peeled and roughly chopped
1 1/2 tablespoons chopped epazote (optional)
Salt, about 1/2 teaspoon (depending on the saltiness of the broth)
Directions
1. Cook the mushrooms. Place the mushrooms, onion, chile, broth or water, lime juice and lard or other fat in a medium-size saucepan. Bring to a boil over medium-high heat, cover and cook 3 minutes. Uncover and cook until all the liquid has evaporated and the mushrooms begin to fry in the fat.
2. Finish the mixture. While the mushrooms are cooking, puree the tomato with the garlic in a blender or food processor. When the mushrooms begin to fry, add the tomato mixture and optional epazote, and cook about 5 minutes, until the liquid has reduced and the mixture is thick. Season with salt and cool before using.
COOK'S NOTES
Timing and Advance Preparation
The filling can be completed in about 30 minutes. It will keep for several days; store it covered in the refrigerator.
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Swiss Chard Tacos
12 oz. or 1 large bunch Swiss chard, spinach or collards or mustard or beet greens-Cut thick lower stems from collards and mustard greens and remove.
2 tablespoons olive oil
1 large red onion
3 garlic cloves
½ teaspoon red pepper flakes
½ cup chicken or vegetable broth or water
2 cups shredded chicken, leftover or from a purchased rotisserie chicken-optional
salt
Warm tortillas
1 cup crumbled queso fresco or feta or goat cheese
½ cup salsa or hot sauce
Cut chard crosswise into ½ inch ribbons.
Slice red onion.1/4 inch thick
In a large skillet heat the oil over medium high heat. Add onion and cook, stirring frequently.
Cook until golden, but still with a little crunch, about 4 to 5 minutes.
Add the garlic and the red pepper flakes, and stir for a few seconds until the fragrance releases. Add the broth or water and a 1 tsp of salt.
Add the greens. Reduce the heat to medium low, and then cover the pan and let greens cook until almost tender, another 1 to 2 minutes for spinach 7-8 minutes for collards and mustard. Swiss chard takes about 5 minutes.. Uncover the pan; raise the heat to medium high and cook, stirring constantly, until the liquid has nearly evaporated. Season with salt if needed.
Serve with crumbled cheese and salsa or hot sauce.
Tostada Topping: Avocado-Dressed Shrimp a la Mexicana
ReplyDeleteCamarones a la Mexicana con Aguacate
Makes about 4 cups, enough for 15 tostadas, serving 15 as a nibble or light appetizer
Recipe from Mexico - One Plate at a Time
Ingredients
12 ounces (about 2 1/2 cups) medium-small, peeled-and-deveined cooked shrimp
1 medium white onion, chopped into 1/4-inch pieces
1 large tomato, chopped into 1/4-inch pieces (you should have a generous cup)
1/4 to 1/3 cup fresh lime juice
Hot green chiles to taste (usually 3 serranos or 1 to 2 jalapenos), stemmed and roughly chopped
1 medium avocado, pitted, flesh scooped from the skin and chopped
1/3 cup (loosely packed) chopped cilantro, plus sprigs for garnish
Salt
Directions
In a medium bowl, combine the shrimp, onion and tomato. Measure the lime juice into a food processor or blender. Cover and turn on. Drop in the chile(s) and, when chopped, turn off and scoop in the avocado and cilantro. Blend until smooth. Thin to a "creamy dressing" consistence with water (usually 2 to 3 tablespoons). Taste and season with salt, usually about 1 teaspoon. (You will have about 1 1/2 cups.)
Mix the dressing into the shrimp mixture. Cover with plastic wrap directly on the surface of the shrimp a la mexicana and refrigerate. When you're ready to serve, scoop into a serving bowl, decorate with a cilantro sprigs and it's ready.
Enjoy! Happy appetite!
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Carmen Ramirez's Cebiche Verde de Sierra
Serves 4 to 6
Ingredients
1 pound halibut, cut into a small dice
1/2 cup lime juice
1 pound tomatillos, peeled and rinsed, cut into a small dice
12 green olives, chopped (manzanilla olives work well)
1/2 large white onion, finely diced
1 jalapeno, finely diced
1 avocado, cut into a small dice
1 cup chopped cilantro
1/2 cup olive oil
Salt
Directions
Scoop the halibut into a small bowl and pour in the lime juice. Stir to coat, then cover with plastic wrap and refrigerate for 1 hour. During that hour, stir the halibut several times to ensure that the fish is curing evenly. After the hour, drain the halibut and discard the lime juice.
Transfer the halibut into a large bowl. Gently fold in the tomatillos, olives, onion, jalapeno, avocado, cilantro and olive oil. Add salt to taste. The ceviche is ready to serve.
Enjoy!
Pasta cooking tips
ReplyDeleteCook pasta in a large pot with lots of water. Pasta releases starch when it cooks and if there is too little water the starch will stick to the pasta and you will end up with one big clump of pasta. Do not add oil to the pasta water, it does not help keep pasta from sticking.
Add salt to the water before adding the pasta, it should be "as salty as the sea" as they say in Italy. Asian pasta usually has salt in the pasta so no need to add salt to the water. But, Italian style pasta is made without salt, that is why you need to add it to the water, to season it
Cook pasta until al dente, or, about 1 min short of the package directions
The first 2-3 minutes it is important to stir the pasta well, occasionally, to prevent it from sticking together, and from sticking to the bottom of the pan
Whole wheat pasta does not have the same texture as plain pasta which is made from semolina, which is a hard wheat. Whole wheat pasta tends to just be mushy. My feelings are if you want whole grains in your diet, get it elsewhere
It is best to remove the cooked pasta from the water rather than pour the water over the pasta in a colander. Doing that just pours all the starch over the pasta that you just cooked out of it, and, pasta cooking water is good for other uses in the kitchen, so don't throw it down the drain.
Very handy for removing small pasta like penne, is a Chinese spider ladle. They are pretty cheap if found in an Asian market or store. And they come in different sizes. They are also essential for use in deep frying foods like making chips, falafel's etc.
The best way to remove long pasta is either to use tongs by pulling the pasta out of the water and putting it in a collander to drain, or with an insert that goes inside a pot, and you pull it out and it drains the water back into the pot. It is very handy, and can also be used to make tamales, but that is for later, lol.
Add the cooked pasta to your sauce in the pan, and let the two cook together. The pasta should be dressed like a salad, with the sauce clinging to the pasta rather than a big pool of sauce over the pasta.
If the sauce is too thin and pooling, continue to cook the two together to allow the sauce to be absorbed into the pasta. If the sauce is to thick, add a little of the pasta cooking water to thin it out and cover all of the pasta.
Happy appetite!!
Enjoy!
Pasta Carbonara,or Pasta by the coalworkers wife
ReplyDelete4 servings
3 Tbs extra virgin olive oil
8 oz guanciale, pancetta or slab bacon, sliced thickly, or diced (guanciale is made from the pigs jowl rather than the belly as bacon is made, and guanciale has a lot more fat and flavor.) If using a turkey bacon or other non-pork meat, add 1-2 Tbls more olive oil.
or use sausage, or sliced deli meats, just add more oil to start.
1 lb spaghetti
1 1/2 cups freshly grated Parmigiano cheese
4 eggs, seperated--to seperate eggs, over two bowls, crack the egg then scooping the yolk with one half of the egg shell move the yolk between the two egg shell halves while the egg white falls into the bowl below, then carefuly put seperated yolk in second bowl trying not to break the yolk..
black pepper, a lot (thus the name carbonara)
Bring water to boil in large pot and add salt.
Cook spaghetti in the boiling water until just al-dente (about 1 minute to 30 seconds short of package direction)
Meanwhile,
Combine olive oil and sliced guanciale or pancetta or slab bacon, over medium heat, and cook until guanciale etc. have rendered its fat and is crispy and golden. Do not drain the fat.
Scoop out ¼ cup of the pasta cooking water and set aside.
Drain the pasta.
Add the reserved pasta water to the pan with the guanciale or slab bacon, then toss in the cooked pasta and heat, shaking the pan and strring, for 1 minute.
Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed. This should make a slightly creamy sauce. (Mix the 1 cup of cheese with the egg whites first.)
Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.
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Spaghetti with garlic onion and panchetta, or bacon=4 servings
2-3 dried chiles, or pinch chile flakes, or chopped fresh chiles to taste
1/2 pound guanciale, or bacon, or pancetta, diced (or any meat handy just add more oil too) leftover meat can be used as well
1 small onion cut in thin half rounds
2 garlic cloves chopped
1 lb spaghetti, or any dried pasta
1/2 cup romano or parmesan cheese freshly grated
parsley or any fresh herbs available
Start a large pot of water to boil.
In a large saute pan or frying pan over high heat, add 2 tbs olive oil. Add the diced meat and chiles and cook to render the fat about 10 minutes for the guanciale, less time for all others. Add onion and garlic, and cook until soft, about 5 minutes, if it starts to brown add a little pasta water.
Add cooked pasta to pan and some grated cheese and toss over the heat. Off the heat add some parsley and another pinch of cheese. Plate and top with a pinch more grated cheese and herbs.
variation;
variation:You can also make this dish with some basic tomato sauce, or plain marinara from a jar, by adding it to the pan after the onions are soft, and simmer another 5-7 minutes.
Fried zucchini spaghetti=2 servings
ReplyDelete1 med zucchini cut into rounds, but not too thick
1/2 bunch green onions, cut into 2 inch slices
garlic cloves, about 3-4 sliced
splash of vinegar, red wine, or cider
parsley chopped, or other fresh herb like cilantro, basil, mint, chives etc
1/4 cup grated provolone cheese, or a smoked mozzarella
Into a hot pan add some oil, 6-8 tbs. Add some of the zucchini slices, in a single layer, do not crowd. Cook until light brown spots appear then turn, cook same as first side, this is not to be a crisp fried zucchini, just browned. Remove to a bowl, then cook 2nd batch of zucchini and repeat until all zucchini is cooked and removed to a bowl.
In hot pan with remaining oil, add green onions and garlic, cook till garlic is lightly browned about 1 minute, then add a large splash of vinegar and cook until vinegar is completely cooked down. Put in bowl with zucchini.
Add cooked drained pasta to bowl with zucchini and onions. Add parsley and cheese and chiles flakes to taste and toss.
Serve immediately.
Enjoy!
I like to make a pasta with just some bacon cooked crisp, then add garlic and onions for a minute then add some olives and a bit of tomato marinara sauce thinned out with a drop of water.
Start your pasta in the boiling water and cook your sauce while the pasta cooks.
If you ever have leftover pasta (shame on you) a good way to use it is to put it in a bowl, add some grated parmagian cheese and an egg or two and mix.
Fry mixture in a pan with a little oil until crisp on each side. Serve with a pinch of grated cheese over the top
Tuna in Jalapeño Escabeche
ReplyDeleteAtún en Escabeche de Chile Jalapeño
Makes 3 scant cups, enough for 12 tacos
Recipe from Season 6 of Mexico - One Plate at a Time
Ingredients
1 12-ounce can pickled jalapeños
2 tablespoons good-quality olive oil
1 large white onion, cut into ¼-inch slices
2 6-ounce cans tuna (tuna packed in oil works best here)
¼ cup roughly chopped flatleaf parsley (or a mixture of fresh herbs)
Directions
Remove the jalapeños and vegetables (typically carrots and onions) that have been packed with them; reserve the liquid. Cut the stems off 2 to 3 of the jalapeños, cut them in half and scrape the seeds out; discard stems and seeds. Thinly slice the chiles (you need about ¼ cup). Thinly slice some of the vegetables (you need about ¼ cup of these also).
In a large skillet, heat the olive oil over medium. When hot, add the onion and cook until richly golden, about 10 minutes. Remove from the heat and stir in ¼ cup of the jalapeño pickling juice. Let cool. Stir the onions into the tuna, along with the sliced jalapeños and vegetables and the parsley or herbs. Set out for your guests to roll into warm tortillas to make soft tacos
To heat corn tortillas...if you are heating no more than four, heat a griddle or frying pan (cast iron takes a few minutes to heat thoughly) over med heat.
If you are using store bought, like Mission Tortillas..wet your hands lightly, then rub them on the tortillas to moisten slightly, put them in a stack on the griddle, and shuffle them around to heat both sides of all the tortillas, (the water is steaming them) until soft and heated through.Keep warm wrapped in a towel.
If using store bought, fresh from a tortilleria, they will be moist enough and you do not need to add the water. (kept tightly wrapped, tortilleria tortillas will keep fresh in the fridge several days, then if get dry, you can add the water...or buy more fresh tortillas!)
If you want to heat more at one time, like a dozen..
Wrap the stacked tortillas in a kitchen towel, place in a pot with a steamer basket and 1/2 inch of water at the bottom, cover and bring to a boil over med.high heat. When steam comes puffing out from under the lid, time 1 minute, remove from the fire and let stand 15-20 minutes. (they are steaming) held in a very low oven, will stay warm and moist for an hour or so (in the towel wrapped in foil).
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Asian slaw w. peanut sauce This dressing also makes a great dip for raw vegetables!
Now for this you can use instead napa cabbage, or the red or green cabbage if you prefer. And carrots shredded on the box grater, some green onions or chives, or thin sliced red or white onion, celery cut in thin strips,and any other veg you feel fits in, like bok choy etc. ( I have been making it with zuchinni from my garden.
1/4 cup rice vinegar, or cider vinegar
2 Tablespoons soy sauce ( I like to use Tamari sauce, which is a soy sauce made without wheat)
A little toasted sesame oil, to taste, like 1 teaspoon or so
1/4 tsp of chile paste, like the 'Siracha" hot sauce (hint, anytime a recipe calls for chile sauce or paste or flakes or fresh chile etc, you can interchange what ever chile you have or prefer, it is more for a layer of flavor than for any particular heat)
Peanut butter, about 1 1/2 Tabelspoons
1/2 tsp grated ginger (
Mix together all the dressing ingredients, add more vinegar if it needs thining out, and taste for seasoning. Dress your vegetables and allow it to sit a few monutes to let the flavors meld. And enjoy! This makes a great change from the regular slaw, and the dressing can be used just as a dip for any vegetable! Yum.
Enjoy!