Archive for September, 2011

September 29, 2011

Roasted Cauliflower and White Bean Pasta

One of my go-to dishes during the winter. It is meatless so you can feel good about going meatless one night a week. Cannellini beans are low-fat, packed with fiber (10g) and a 3oz portion has 10% of your daily value of iron (about the same amount of iron found in a 3oz portion of beef) and the cauliflower is a great source of vitamin C.

You know there is always that debate about how to cook your vegetables – steam, boil, microwave, roast. Truth is it varies. For example (I got this off Dr. Weil’s website),

“A study published in the November 2003 issue of the Journal of the Science of Food and Agriculture found that broccoli cooked in the microwave lost up to 97 percent of its antioxidant content but lost only 11 percent when it was steamed. Another study showed that spinach cooked in the microwave retained nearly all its folate but lost about 77 percent of this nutrient when cooked on the stove.

The one consistent thing I read is that how MUCH or LONG you cook your veggies usually determines how much nutrients are lost. If you overcook vegetables (they are mushy), you are losing many more nutrients, than if you cook them to a tender crisp. I keep most of my vegetables tender- crisp. I am no nutritionist, I do read a lot about food on my quest to learn “how” to properly prepare foods, so count this as my own, unprofessional, conclusion.  Bottom line, though, as long as you are eating vegetables regularly you will be healthier in general!

If you want to learn more about properly cooking vegetables Alice Waters: The Art of Simple Food is a great vegetable cooking guide!

1 head cauliflower
2 tablespoons Olive Oil
1 shallot
½ box spaghetti noodles
1 can cannellini beans (or other white bean)
2 tablespoons chopped parsley
½ cup shredded parmesan

(You could also use a can of garbanzo bean and roast them with the cauliflower to mix it up – roasted garbanzos are a great snack or mix them with roasted chicken and tomatoes – they are really good!)

Take a head of cauliflower, pull it apart and then cupt it up into bite-sized pieces. Coat the pieces lightly with olive oil, sprinkle with some salt and pepper and toss.  Roast the cauliflower in a 450° oven for about 15 minutes, or until it starts to brown. (all ovens are different you make take more or less time)

Meanwhile cook spaghetti noodles according to the package directions, reserve 1 1/2 cups of the pasta water when draining the noodles.

Put 2T. Olive oil in the pot and sauté the shallots for 2 minutes. Add the roasted cauliflower and sauté for another minute more.

Drain a can of cannellini, or other white beans. Now add the beans, cooked pasta, and reserved pasta water to the pan and toss. Finish the pasta off with chopped parsley and serve with parmesan cheese and a light salad. (You can add many more vegetables to this dish if you’d like – zucchini, squash, eggplant, just roast with the cauliflower)

(and my daughters slight addition – avocado. To her, avocados goes with EVERYTHING!)

(NOTE: I am going to replace these awful photos with new ones when I make this recipe this week! Ones with nice natural lighting instead of this ugly yellowish lighting – these were taken indoors last winter pre-off camera flash and softbox days). — As promised – 100 times better, right! 🙂

September 25, 2011

Weekly Menu September 25-October 1

First off, I cannot believe October is in the title of this post! Really?! the holidays are about to begin?!

Okay, now, Weekly Menus! Now that this Summer-thing is out of the way and moving and unpacking are almost complete, I want to start up the weekly menu share again. So here it is…

Sunday 

Pot Roast (my grandma Kamon’s recipe – tweaked)

Monday  

– Chicken Noodle Soup (my daughter’s favorite and she’s sick this week so we are busting this favorite out)

Tuesday 

– Turkey Tetrazzini (my good friend Linda brought me some of her Tetrazzini…Mmm can’t wait to eat it!)

Wednesday 

– Roasted Cauliflower and white bean pasta

Thursday 

– Balsamic and brown sugar slow cooked pork roast  (New recipe!) with roasted Brussels sprouts (if I can find any…no luck yet!)

Friday 

– Pasta Puttanesca with a simple salad and  vinaigrette

This is our usual “eat out” night, but since we have done that so much while packing and moving I’ll save it for another week.

Saturday 

– Grilled Marinated Chicken with grilled zucchini

September 7, 2011

Cinnamon Bun Popcorn

(recipe from Just Get off Your Butt and Bake)

This recipe is a fantastic idea for teacher gifts. My daughter and I made this for her teacher on the first day of Kindergarten. Crispy, sweet, cinnamon-spiced popcorn with a creamy chocolatey swirl is such a perfect snack. Seriously, it almost did not make it to the teacher. Actually I’m pretty glad that we were giving it away because my daughter and I would have eaten it all in minutes. My mom took some home and instead of sharing with my dad and brother, she saved it for herself. Really it is that good.

This would work really well as a Halloween treat for a costume party, or to give away as Fall treats! However, I would eat this at any time of the year and it would make me smile. What will make you smile is that this is very easy to make.

Cinnamon Bun Caramel Corn

12 cups of Popped Popcorn (1 cup of kernels)

1 cup nuts (optional) – cashews, almonds, peanuts, pecans

1 Cup Brown Sugar

1/2 Cup Karo Syrup

a pinch of salt

1 stick or cube of Real Butter

1/2 tsp. cinnamon (optional)

1 teaspoon Vanilla

1/2 teaspoon baking soda

Almond bark, vanilla chips or white chocolate chips

Preheat oven to 250 degrees

Pop your popcorn – I use my air popper so that there isn’t the added oil from popping in a pan and it cuts down on the hard kernels too. You could even use microwave popcorn, but I’m not sure how buttered microwave popcorn would taste. Remove any kernels.

You will need about 12 cups of popcorn.

In a saucepan, melt the butter. Once melted add your brown sugar, Karo Syrup and salt.

Over medium heat melt the butter and sugar (You can do this part in a microwave by cooking in 2 minute intervals and stirring until completely melted).

While the butter and sugar are cooking get the vanilla, cinnamon and baking soda ready. Once the sugar and butter are melted, remove from heat and add these last three ingredients. The caramel will lighten in color and sort of poof up…this is good!

20110909-IMG_9213

Pour the caramel over the popcorn in a very large bowl (or a few big bowls if you don’t have one large). Toss the caramel and popcorn until completely coated (oh and you can add nuts at this point too).

Place your pan or pans in a preheated 250 degree oven.

Stir every 5 minutes and rotate pans. The recipe I used said to cook for 20 minutes for crunchy corn, I think it was more like 30-35 minutes.

Remove the popcorn from the oven and lay out on wax paper on the counter to cool. It will get crunchier as it cools.

Now you can melt the white chocolate and drizzle over all the popcorn – as little or as much as you’d like.

Cinnamon Bun Caramel Corn 1

~Enjoy~

Amanda

September 5, 2011

Easy 5-step Baby Back Ribs

RIB FAIRY DUST (Just for those guys out there…)
3T. Kosher Salt
3T black pepper
2T brown sugar
1T paprika
2T garlic powder
1T onion powder
2t. mustard powder
dash of cayenne (or more if you like the heat)

Easy Baby Back Ribs

While these ribs do take a couple hours to cook, they are simple and do not require much attention or preparation.

1.  Pull off the membrane from underneath each rack of ribs and cut each rack in half.

2.   Coat the ribs evenly with the spice rub, making sure to get both sides.

(At this point you can place the ribs in a glass baking dish cover the ribs and allow them to sit overnight. Or you can move on to the next step.)

3.  Wrap each rack in foil.

(place one piece of foil on the bottom and one on top. Crunch the sides together, leaving room for any steam to move around in the packet.)

4.  Bake for 1 1/2 hours @ 325 degrees.

(Place the ribs in a glass baking dish or on a baking sheet so any drips are not caught by the bottom of your oven)

5.  Once your ribs are done, remove them from the foil.  Finish directly on the grill until both sides are crisp and the rub starts to sizzle.

(If you like barbecue sauce on your ribs, add the sauce during this step. With the grill on med-low, add sauce to the top side of your ribs, close the lid and cook for a 2-3 minutes. Turn and coat the bottom half of your ribs, close the lid and cook a few minutes more. Repeat this step until you have a good layer of caramelized barbecue sauce on your ribs. (2 or 3 times).)

Some people par boil their ribs, but here my opinion why to avoid this method…boiling meat pulls the flavor out of the meat and into the water. Boiling  meat is for making rich Stocks, not to barbecue meat – would you boil a great Ribeye? Remember, tender meat comes from meat that is cooked low and slow over indirect heat, not from the boiling process. Have you ever cooked anything too long in the crock pot and found it was dried out although liquid was in the pot? Yep liquid can dry out meat. It also pulls the flavor from your meat, that is why most roasts call for wine, tomato sauce, or stock to add flavor to the meat while cooking low and slow.

However, If you insist on the boil method, I can attest that ribs do come out tasty, but think how much tastier they could be cooked in their own juices? 

-Enjoy

Amanda