Caesar Salad Dressing

Filed under: BUDGET MEALS, RECIPES - Soup / Salad

Stephen loves Caesar salad. It is his all time favorite meal. Caesar salad used to be our traditional anniversary dinner. That was until we went to the Pasta Moon in, our anniversary vacation spot, Half Moon Bay and tried their Risotto Sea Scallops and tomato basil salad with whipped cheese. It is pretty pricey but well worth the experience.

Stephen was not feeling well when he returned from a week long business trip. We are not used to eating a lot of prepackaged foods or greasy fast food. I roasted a chicken the night before and decided to make his favorite feel good meal, Caesar salad.

I always prefer to make my own salad dressings. I think homemade dressings taste better. Plus you can control what goes into it eliminating some of the fat and the need for preservatives and everything else artificial. We love the flavor and the texture of this version of Caesar dressing adapted from Cooking Light. I have noted the anchovy paste as optional. We never add it simply because I rarely have it on hand.

Source: Cheap Heathly Good
1/3 cup plain fat-free yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon anchovy paste (optional)
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
1 garlic clove, minced

1) Whisk all ingredients together in a small bowl. Pour on salad. That’s it.

Variations:
-3 tbsp Mayo in the place of the yogurt.

Technorati Tags: Anniversary, BBQ, BUDGET MEALS, caesar salad, cheap, Christmas, dinner party, easter, picnic, salad dressing, Thanksgiving, Valentine's day

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Biscuit 101- The History of…

Filed under: BUDGET MEALS, KITCHEN SCIENCE, NUTRITION, RECIPES, The Best of DazzleDish

In the South the term “biscuit” often refers to a light, fluffy, flaky, buttery bread usually served with breakfast. In England and other places around the world however, a biscuit is more like a hard scone or “cookie” served with tea or coffee.

The History:
The word “biscuit” derives from the Latin “panis biscoctus,” meaning “bread twice baked.” The history books tell us that the “biscuit” began as a simple paste of flour and water. The paste was baked, removed from the pan; then cooked again in a cooler oven until thoroughly dried out. The result was a hard, portable “cracker” with an extraordinary extended shelf life. “Biscuits” were very popular among the sailors and travelers because they were lite and could last for months.

Meanwhile, the more civilized areas of the world started exploring alternate baked goods. These ancient civilizations experimented with eggs, butter and cream; in addition to, sugar, fruits and honey as well as spices from the Middle East. The first shift from the unyielding biscuits were small cake like confections popular in Persia during the 7th Century AD. During the Medieval Ages the culinary techniques for making sweet and savory cake-like biscuits were introduced to the Europeans during the invasion of Muslims into Spain and the Crusades.

Biscuits World Wide:
Throughout the centuries biscuits have been called many things:
British- Ship’s Biscuit (Hardtack)
French- Gaufrettes wafers,
Jewish- Mandelbrot
South Africa- Rusk
German-Zwieback
Australian / New Zeland- ANZAC (War Biscuits), (Afghan biscuits were derived from the Australian ANZAC)
Dutch- Speculaas (ginger flavored type cookie)
Scotish- Shortbread
Italy- Biscotti
Russain / Ukraine- Tea Cakes
Egypt- millet bread called dhourra cake
Persia- cookies
Middle East- Barazek

In early America the pioneers favored the “soda biscuit” or as the Chuck Wagoners referred to them, “Cowboy biscuits”. Soda biscuits were usually cooked in iron dutch ovens.These were cast-iron pots with lids that could be used over an open fire. The biscuits were were rolled then placed in the pot. After the lid was set in place the cook would layer coals from fire on top of the lid. The heat created a small portable oven.

The “Marlyand”, “Beaten Biscuit” or “Appalachian biscuit” is thought to predate the leavened soda biscuit of the settlers. Before the 1900′s corn bread was a favored commodity in the Appalachian mountains. Corn bread was cheap to make as the corn was grown in abundance locally. The bread did not require a fancy oven or pans as did the “biscuits” eaten by those of society.

At the turn of the century the settlement movement placed women volunteers in low income areas in the South to help alleviate poverty. The Appalachians contaminated corn products or “musty corn” were thought to be the cause of pellagra. “A life-threatening disease similar in effect to leprosy.” Families were faced with a choice to eat the stores of corn and risk death or starve during the winter months. The women hoped to help the Appalachians adopt a healthier diet. They taught them cooking lessons introducing the wheat flour “Beaten Biscuit.” The beaten biscuit was not a realistic choice for the impoverished community. The biscuits required imported wheat flour in addition to a special oven to regulate temperatures; moreover, the biscuits needed to be beaten with a mallet on a marble slab 300-500 times to incorporate air into the dough.

Seeing the need for reform the Appalachains were taught how to make a simpler version called the “Cat Head”. It was basically a Southern buttermilk biscuit the size of a cat’s head. The dough was pinched off, then rolled into a ball, and placed with sides touching into an iron skillet. Today corn bread still remains the chosen bread for many in the Appalachian territory.

Other biscuits from the 1900′s include:
–The “Touch of Grace” or “Angel” biscuit. These are very light and similar to a yeast roll but still considered a biscuit. They were a fool-proof recipe for new brides because the recipe called for two leaveners in case one failed.
–The “Rolled” biscuit- dates back to the late 1800′s. The dough was rolled out then shaped with a cutter.
–The “Drop” biscuit- the dough is the consistency of a batter. The batter is dropped by spoonfuls rather than cut or pinched.
–”Refrigerator” biscuits – arrived in the 1930′s. They are tubes of prepackaged biscuit dough.

Other ways to eat biscuits:
–Cream Cheese Biscuits with Chocolate Gravy
–Peach Cobbler
–Shortcakes
–Chicken and Dumplings
–Biscuits and Gravy
–Scones
–Cheddar and Herb

Technorati Tags: cake, cookies, dinner, easter, history of biscuits, RECIPES - Breakfast, RECIPES - Snacks, Valentine's day

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Honey Stir-fry Chicken with Peanuts

Filed under: BUDGET MEALS, RECIPES - Main Dish

The history of American stir-fry begins in the mid-1800′s when when Chinese immigrants began settling in California. In the 1920′s Asian cuisines piqued the interest of a growing group of modern socialites because it was considered exotic. It wasn’t until after World War II that Asian cuisines filtered down to mainstream America. Problem was much of what was labeled as authentic Chinese food was far from it. General Tao with broccoli, Won ton soup, chop suey, egg rolls, barbecued spareribs, sweet-and-sour pork amoung others (including this recipe for Chicken Honey Peanut Stir-Fry) were concocted purposely for the palettes of American diners. The reason being most of the ingredients that go into authentic Chinese dishes was not and still is not available here in the states. Another reason was that the average American found the spices often used in Asian cuisine too pungent. They do use sauces but they are far from the sweetened brown sauces we see here. Back home they used what they had on hand mostly spices, pastes, freshly picked vegetables and little meat.

Today Chinese restaurants still cater to the American’s love of egg rolls and fried garlic chicken yet there are more establishments available offering dishes that closely resemble the real deal. You just have to ask. The Wok however is genuine. It is said to have been around for about two thousand years. The wok is considered to be the most important piece of cooking equipment in South East Asia and China. The rounded bottom of the wok enables the chef to stir-fry, steam, and boil all in one pan.

Source: Robin Webb
2 tsp peanut oil
2 stalks celery, chopped
2 carrots, peeled and diagonally sliced
1 1/2 pounds skinless, boneless chicken breast halves – cut into strips
1 tbsp cornstarch
3/4 cup orange juice
3 tbsp light soy sauce
1 tbsp honey
1 tsp minced fresh ginger root
1/4 cup cashews
1/4 cup minced green onions

Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.

In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.

Serve over noodles, rice or a bed of steamed cabbage.

Variations:
- Add a colorful array of your favorite vegetables such as: cabbage, bok choy, spinach, Chinese broccoli, Chinese green beans, mushrooms, red chili pepper.
- Can sub turkey, pork, tofu or mushrooms for the chicken.

Technorati Tags: chicken, honey, peanuts, stir-fry, Thanksgiving

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November Website Review: Living in the Woods and Making Stuff

Filed under: BUDGET MEALS, THE BOOKSHELF

Photo: The Cabin in the Fall, Property of Living in the Woods and Making Stuff

Living in the Woods is one of my favorite websites because every time I read a post I feel like I am right there in the woods with Torrey cooking okra or roasting chestnuts. I admire most her simple down to earth rustic style. A small cabin in the woods. A fruitful harvest to make lovely scrumptious meals from. I especially enjoy the recipes she puts together using ingredients I would not readily know what to do with. It is similar to my other favorite website the Good Mood Food Blog that uses all fresh seasonal vegetables. Time seems to slow down when I am in the kitchen with Torrey. It is like reading a good book and getting lost in the adventure. Curl up in a snugly warm blanket and enjoy the flavors of Fall on Living in the Woods and Making Stuff.

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Crock Pot Pork Chops with Oranges

Filed under: BUDGET MEALS, RECIPES - Main Dish

One day while I was snooping through a local thrift store I found an old paperback entitled “Slow-Crock Cookery” dated 1974. I love old cookbooks especially those produced by a local church or organization. It looked interesting enough to spend the $.25 cents on. This little book was well worth the investment. It has become one of my top 5 favorite cook books.

Pork Chops with Oranges makes for a lovely dinner on a fall evening. Pair the chops with a baked sweet potato or use it as a stuffing in Stuffed Acorn Squash. Pork Chops with Oranges can be made in the oven using a dutch oven or casserole. Bake covered at 300 degrees F for the time listed.

6 lean pork chops, 1-inch thick
1 (6-oz) can orange juice concentrate
3 tbsp brown sugar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp pepper
1 (8-oz) can mandarin orange segments

Sear chops in a skillet over high heat. Place chops in the slow-cooker.

Combine orange juice concentrate, brown sugar, salt cinnamon, allspice and pepper. Pour over pork chops. Cover tightly and cook on low for 6 to 7 hours or on high 3 to 4 hours.

Arrange oranges over the pork chops for the last 15 minutes of cooking time. Serve over a baked sweet potato or brown rice.

Makes 4-6 servings

Variations:
– Replace the orange juice with 1 cup apricot jam and add 1/4 teaspoon ginger and 1/4 teaspoon cloves.

Technorati Tags: crock pot recipes, fall, Halloween, pork chops with oranges, Thanksgiving

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Saucy Lemony Mushroom Chicken

Filed under: BUDGET MEALS, RECIPES - Main Dish

Lemony mushroom chicken is a quick 30 minute meal. You can jazz it up by adding a few tablespoons of capers or cilantro. You can even omit the mushrooms.

In this recipe you will learn a simple technique called deglazing to make the sauce. Deglazing is used a lot in cooking to create sauces/gravy or to add rich flavor to soups or meat. You know that crusty stuff on the bottom of the pan from grilling meat? The stuff you can never get off? When you add liquid to the hot pan you can easily scrape the bits of charred meat off. This is called deglazing. This broth that is formed is chocked full of amazing flavor that will transform a flavorless soup into something mouth watering. Deglazing is also the first step in preparing gravy for Thanksgiving dinner. Once you conquer deglazing feel free to play around with the flavors by adding different types of juices or cooking wines. Try butter and garlic for a garlic sauce with roasted veggies.

4 chicken breasts, purchase the thin fillets or fillet two thick chicken breasts
Flour
1 medium onion, sliced
1/2 pound fresh mushrooms, sliced
2 tbsp oil
3 tbsp lemon juice
1/2 cup chicken stock or dry white wine

In a large skillet, heat the olive oil. Sautée the onions until translucent about 8 minutes. Add the mushrooms and sautée until soft about 7 minutes. Remove the onions and mushrooms.

This next step is optional. If you dredge (meaning to coat) the chicken in the flour now then you do not have to add flour when making the sauce.

Dredge the chicken pieces in the flour until they are coated well. Add oil to the pan if necessary. Place the chicken pieces in the skillet; cook over medium heat until no longer pink in the middle about 3 minutes each side. Remove from pan.

Add chicken broth or wine to the hot pan scraping up the burnt bits on the bottom of the pan. If you did not dredge the chicken in the flour add 2 tablespoons flour now, whisking until completely dissolved. Continue to cook the sauce over medium heat until it starts to thicken. Remove from heat.

Place the mushrooms, onions and chicken back in the pan and toss. Serve over noodles or other favorite grain or with roasted vegetables or squash.

Technorati Tags: 30 minute meals, cooking techniques, lemon mushroom chicken, RECIPES, RECIPES - Main Dish, sauces

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Potato Gnocchi

Filed under: BUDGET MEALS, RECIPES - Sides

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced 'Nyoke-ee'] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to rolling them.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks,
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
- Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
- Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
- Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
- Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
- Serve Gnocchi with marinara sauce.
- Use in the place of pasta.

Technorati Tags: Italian, michael chiarello, Potato Gnocchi, RECIPES, side dish

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Zucchini Cornbread Casserole

Filed under: BUDGET MEALS, RECIPES - Sides

I awoke one morning to find an enormous zucchini on top of the kitchen island. A friend at Stephen’s work brought them in. He said there were more but he was not sure how many I would want. This giant cuke was plenty. Part of the zucchini went into a batch of muffins. I shredded the rest then stuck it in the refrigerator until the next day. I needed some time to come up with alternative uses for zucchini. This recipe for zucchini cornbread caught my eye.

The bread part is a bit misleading. It is definitely a casserole. Something more like a spoon bread than cornbread. I forgot to buy corn mix while at the supermarket and so I had to make my own mix. I have included the recipe for the mix below. I apologize I forgot to write down the name of the site I found the cornbread mix recipe on. It would be nice to have the rest of the ingredients list to make the cornbread. I will keep looking! Until then enjoy a spoonful of zucchini cornbread casserole.

Source: Allrecipes
4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix (see below for recipe)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.

Bake in a preheated oven for 60 minutes.

Corn Muffin Mix:
Source: Unknown
1 cup Corn Meal
1 cup all-purpose flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt

Mix all the ingredients together in a bowl or ziplock bag.

Technorati Tags: 4th of july, barbecue, casseroles, cornbread, Memorial Day, picnic, RECIPES, side dish, summer, Thanksgiving

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White Bean Salad with Green Beans and Tomatoes

Filed under: BUDGET MEALS, RECIPES - Sides, RECIPES - Soup / Salad

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
- 1 grilled salmon steak, flaked
- 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
- Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
- Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

Technorati Tags: barbecue, green bean salads, lunch, picnic, RECIPES, salmon, side dish, tuna

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Potatoes and Asparagus Omelet

Filed under: BUDGET MEALS, RECIPES - Breakfast, RECIPES - Snacks, THE BUDGET PANTRY, THE CRAFT CLOSET

On Saturday or Sunday morning I like to make omelets as a way to use up left over vegetables. Ideally to make this recipe for potatoes and asparagus omelets use precooked cubed potatoes and steamed asparagus to cut down on cooking time. If leftovers are not available blanch the asparagus and potatoes in boiling water for 5-6 minutes. Our potatoes and asparagus omelet also makes for a tasty comfy dinner entree. Use 5 egg whites and 1 whole egg for a low cholesterol version.

2 small red potatoes, chopped into 1-inch bite sized cubes
1/2 cup chopped 1-inch pieces asparagus
1 tbsp chopped cilantro
6 eggs
1/4 cup shredded cheddar cheese
2 thin ham slices, chopped
Butter
Salt and pepper
Salsa

In a bowl whisk eggs together until well blended. Set aside.

Saute potatoes and asparagus in 1 tablespoon of butter over medium-high heat until browned and caramelized. Season with salt, pepper and cilantro. Reduce heat to medium.

Pour whisked eggs over vegetables in pan. Once the egg starts to set gently lift one edge with a spatula and tilt the pan so the uncooked egg runs underneath. Repeat all around the pan until most of the omelet is set with a small amount of uncooked egg on top. Carefully use a spatula to flip the omelet over and turn off heat. Sprinkle with ham slices and cheese. Flip one side of the omelet over folding in half. Remove from heat. Top with a dollop of salsa and serve. Makes 2

Technorati Tags: 4th of july, brunch, cheap meals, food, fun family food, kids, omelets, Potato asparagus omelet, RECIPES, RECIPES - Breakfast, summer

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