White Bean Salad with Green Beans and Tomatoes – johanna
August 27th, 2010 | 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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Boiled Eggs Tips and Tricks – johanna
July 27th, 2010 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Main Dish, RECIPES - Sides, RECIPES - Soup / Salad, RECIPES - Treats, THE BOOKSHELF

My favorite way to eat eggs is soft boiled with a runny yolk and a piece of toast to dip or mixed with a side of grits; it is part of my southern upbringing I suppose. Hard boiled eggs can be equally tasty sliced in a salad. Getting the eggs to the perfect stage and out of its shell though is the dilemma. My boss once asked me how to boil eggs. It took a moment to remember because boiling eggs was second nature; put them in a pot, cover with water, boil, steam, cold bath. Time…shime… I never kept track I just did it. Thankfully my advice panned out.

Once a month on Dazzledish we try to post a ‘how to’ tutorial on a particular food, gadget or cooking tip because we want everyone to learn the basics so they feel confident in the kitchen. This month we will learn the art of hard boiled eggs and a few recipes to use them in.

What you need:
6 large eggs
Water
Large pot
Ice cubes

Place the eggs in a single layer in a large pot. Fill the pot with cold water to 1-inch above the eggs. Bring the water just to a boil on medium-high heat. Remove from heat, cover and steam for recommended time (see below). Immediately drain the hot water from the pot. Carefully cover the eggs with ice and cool water.

Soft Cooked Eggs:
A soft cooked egg has a firm white and runny yolk. Heat large eggs 1 1/2 – 3 minutes.
Soft cooked eggs are mostly served in an egg cup small end down. The top is removed to expose the runny yolk. The egg is eaten out of the shell using a small spoon. You can also use strips of toast to scoop up the yolk.

Medium Cooked Eggs:
Medium cooked eggs have a firm white and a slightly firm yolk. Heat large eggs 4 – 6 minutes. Pair peeled medium cooked eggs with poached asparagus or toast or in a Kedgeree.

Hard Cooked Eggs:
Hard cooked eggs have both a firm white and yolk. Heat large eggs 10 – 12 minutes or as long as 17 minutes.
Eat hard boiled eggs with a sprinkle of salt or try some of the international recipes listed below.
Deviled eggs
Soup
Salad toppings
Egg salad sandwich
Potato salad
Tuna Nicoise salad or Sandwich
Egg bread
Curry
Thai Son and Law Eggs
Pakoras from India
Cookies

TIPS:
– Some individuals like to add salt or vinegar. They say it makes removing the shell easier. Add a splash of vinegar and a pinch of salt to your water.
– Use eggs that are at least a few days old. Farm fresh eggs do not peel as easy.
– Do not boil eggs with cracks. They will break open and leak.
– Putting too much water in the pot will take longer to heat which can throw off the timing. Too little water will result in undercooked eggs.
– Watch the water. At the first sign the water is boiling remove the pot from the heat. Keep time from the moment you remove the pot from the heat and cover it.
– The ice bath stops the cooking process and the steam created inside the eggs will make it easier to peel.
– To peel start at the larger end where the air pocket is. Grab hold of the membrane under the shell and peel off.
– Chilled eggs are easier to slice. Warmer eggs are easier to crumble.
– Refrigerate unpeeled boiled eggs within a few hours for up to one week.
– The times listed may vary slightly due to the way your stove heats, the type and size of pot you use, the amount of water and number of eggs.

Technorati Tags: baby shower, BBQ, deviled eggs, Easter Egg Bread, Egg Cookies, Egg salad sandwich, food, How to boil eggs, Kedgeree, menus, Pakoras, picnic, Potato Aspragus soup, Potato salad, RECIPES, Soft yolk eggs, Son and Law Eggs, summer, Tuna Nicoise Salad, wedding shower

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Pannenkoek Dutch Apple Pancakes – johanna
July 16th, 2010 | Filed under: RECIPES - Breakfast, RECIPES - Main Dish, RECIPES - Soup / Salad

Last month I met some friends for breakfast at a local cafe. As a self-proclaimed pancake luver I decided to try the Dutch Apple Pancakes with sauteed apples. I was unsure with my decision because I am not a fan of the goopy sugary apple pie filling that typically smothers a beautiful stack of flap jacks at the more commercial establishments. I was more than pleasantly surprised when the waiter returned with my order. Our server placed before me three huge pancakes nestled on top of one another each one incorporated with sauteed apple slices and topped with a dollop of lightly whipped cream. They tasted as mouth watering as they looked with a crispy buttery outside and a tender pancake inside. The apple slices were actually cooked in each pancake. A clean simple dish.

Pannenkoek is a Dutch pancake that is larger and thinner than the fluffy American pancakes but slightly thicker than crepes. A traditional pannenkoek is about 10-12 inches in diameter and are usually infused with slices of bacon, sausage, fruits or sprinkled with cinnamon sugar. They can be made thinner and rolled up like a crepe or eaten like a pancake with an endless combination of fillings and toppings from salmon to pizza to sweet.

We took our regular pancake recipe and thinned it out with a little more milk. You can choose to saute the apples in a little butter and cinnamon sugar beforehand or use thinly sliced raw apples.

2 sweet cooking apples such as McIntosh or Gala, cored and thinly sliced or cut in rounds
1 cup flour
2 tbsp sugar
1/2 tsp baking powder
A pinch of salt
2 eggs
Milk 1 1/4 cup

Sift the flour, sugar, baking powder and salt. Whisk in eggs and a little milk until thickened. Add the rest of the milk to make a thin batter. Whisk in the melted butter.

Heat a little butter or vegetable oil in a skillet over medium low heat. Pour in the batter to make desired sized pancakes. Immediately arrange the apple slices on top of the pancakes. When tops start to set with bubbles flip over. Continue to cook 30 seconds to 1 minute more until bottoms are slightly browned.

Makes 6 large pancakes

Technorati Tags: dinner, dutch apple, food, meals for kids, pancakes, Pannenkoek, RECIPES, RECIPES - Breakfast

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Black Bean and Chicken Salad with Cilantro Lime Vinaigrette – johanna
May 5th, 2010 | Filed under: RECIPES - Soup / Salad

In the past I posted a Southwestern Chicken salad recipe and another recipe for Taco Salad. They are simple recipes with very few ingredients. This recipe for Black Bean Chicken Salad is a step up and showcases a zesty dressing that turns the ordinary into extraordinary. Yes it is a bit more work but oh so worth it especially if made with Cilantro Lime Chicken.

Source: Allrecipes.com
6 cups torn lettuce
1 1/2 cups cubed cooked chicken breast
1 (15 ounce) can black beans, rinsed and
drained
1 cup chopped seeded tomatoes
1 cup chopped green pepper
1/2 cup sliced red onion
1/2 cup shredded reduced-fat Cheddar
cheese

Lime Vinaigrette:
1/4 cup minced fresh cilantro or parsley
1/4 cup chopped seeded tomato
1 tbsp cider vinegar
1 tbsp olive or canola oil
1 tbsp lime juice
1/2 tsp grated lime peel
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper
1/4 tsp chili powder

In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.

Technorati Tags: cilantro lime chicken, family, food, kids, mexican, New Years resolutions, RECIPES, salads

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Warm Spinach Salad with Ginger-Soy Vinaigrette – johanna
April 23rd, 2010 | Filed under: RECIPES - Sides, RECIPES - Soup / Salad

I am amazed that so many recipes have withstood the test of time. Take roasted chicken, green beans and mashed potatoes. A traditional dinner menu that has not evolved much over time. Add a few herbs to the chicken, a little garlic to the beans and some butter and milk in the potatoes and you have yourself a tasty dinner. Cooked spinach and liver on the other hand needed a serious overhaul and with today’s culinary artists spinach is finding its way into our homes once again. Warm Spinach with Ginger Soy Vinaigrette is not your Grandmother’s slimy  flavorless spinach. For picky kids pair with a side of fish or pasta.

Source: Clean Eating Magazine
Vinaigrette
1 tbsp fresh ginger, minced
2 tbsp low-sodium soy sauce
2 tbsp rice wine vinegar
1/2 cup sesame oil
1/4 cup light or blended olive oil

Salad
1 tbsp olive oil
1 cup shiitake mushrooms, sliced into 1/4-inch pieces
1 cup shelled edamame beans
4 cups baby spinach leaves, washed and stemmed
1/4 cup cilantro leaves, roughly chopped
1/4 cup unsalted dry roasted cashews
Kosher salt and fresh ground black pepper, to taste

In a small saucepan, combine all vinaigrette ingredients. Simmer over medium-low heat for 5 minutes; set aside.

To prepare salad heat a large saute pan over medium heat, add oil and mushrooms; saute until cooked through. Add edamame sauteing to heat through, about 2 minutes. Add spinach; heat until leaves just begin to wilt, about 1 minute.

Pour spinach mixture into a large mixing bowl. Add cilantro and cashews. Season to taste with salt and pepper. Toss with just enough vinaigrette to coat. Serve immediately.

Technorati Tags: cashews, cilantro, clean eating, edamame, ginger, ginger soy vinaigrette, healthy side dishes, salad, soy sauce, spinach

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Hearty Lentil Soup – johanna
March 17th, 2010 | Filed under: BUDGET MEALS, RECIPES - Breakfast, RECIPES - Soup / Salad, THE BOOKSHELF

Here is a hearty Lentil Soup to warm the bones through the last scraps of winter. I have tried many lentil soup recipes but they either had an off taste or they lacked flavour. I hope this soup is to your liking.

When ever possible I like to add a little history with a recipe. It makes for an interesting conversation starter at the dinner table.

A member of the legume family, the lentil in addition to providing a rich source of iron is packed with fiber, folate and B vitamins. The lentil is often associated with Middle Eastern fare; however, the origins of this tiny legume dates back to 9000 BC Asia. Traces of the lentil are evident in Greece where it was once considered a poor man’s food while in Egypt the lentil has been discovered amoung the belongings of the royal Egypian tombs. Lentils were also a staple in early settlements of Hungary, Britain, Switzerland, Africa, Peru and Eastern Indian civilizations.

Lentils remain a popular source of protein for many cultures throughout the world. They cook quickly and do not require an overnight soaking like their cousins. Add 1/4 to 1/2 cup of lentils to any soup or stew. Mix cooked lentils with recipes like hamburgers, meatloaf and pasta dishes.

2 Italian Sausage links, castings removed
1/4 cup olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon oregano
1 large bay leaf
1 teaspoon basil
1 (14.5 ounce) can diced tomatoes, undrained
2 cups dry lentils
8 cups chicken broth or water
1-2 cups baby spinach leaves
1/4 teaspoon pepper
Salt to taste

In a large soup pot, heat the oil over medium heat. Add the sausage; crumbling as it cooks. Add the garlic, onions, carrots and celery and saute until tender. Stir in garlic, oregano, bay leaf, basil, lentils, broth and tomatoes. Bring to a boil. Reduce heat and simmer for at least 2 hours until thickened and the vegetables are soft. When ready to serve, stir in spinach and pepper; cook until wilted. Season with salt if needed.

Variations:
- Note that the chicken stock helps give the soup flavor. Do not use canned broth it is flavorless. Use a good quality chicken base or homemade stock. I like Better than Bullion. If using water you might need to adjust the spices adding some thyme, salt, rosemary and a tablespoons of vinegar (distilled, red or white).
- For a vegan version of the soup omit the sausage and stock adding 1 tablespoon of vinegar.

Technorati Tags: food, lentil soup, RECIPES, soup, st. patricks day, stew, vegan, winter

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Slow Cooked Home-style Beef Stew – johanna
March 12th, 2010 | Filed under: RECIPES - Soup / Salad

Herbs de Provence is a culmination of popular herbs used in Southern French cuisine. Before commercial bottles of herbs came along, Grandmothers would walk the hillside picking herbs to flavor their meats and soups. The herbs used depended on the chef. Some might use a combination of bay leaf, thyme, fennel, rosemary, chervil, oregano, summer savory, tarragon, mint, and marjoram. Lavender was not a traditional herb but is commonly found in jars of Herbs de Provence.

Traditional or not, the lavender is what I love most about this version of beef stew. There is this depth to the stew. I can only describe it as romance and silk scarves sauntering in the breeze. Cunning like a black widow toying with her prey. Very French. Very Amazing and delicious.

Source: Adapted from “Where’s My Spatula?” by Christy Rost
2-3 pounds Stew meat, cut into 3-inch pieces
3 tbsp olive oil, divided
1 cup cranberry juice
3 stalks celery, sliced
1 bunch fresh celery leaves
12 whole pearl onion, peeled
1 head garlic, peeled and coarsely chopped
1 pound small red potatoes, rinsed
1 (14.5-oz) can diced tomatoes
3/4 cup beef stock or water
2 sprigs rosemary
1 bay leaf
1 tsp Herbs De Provence
Salt and Freshly ground pepper, to taste

Heat a large skillet over medium heat, add 1 tablespoon olive oil, swirl to coat the bottom of the pan. Cook the meat, in batches, in the skillet. Cook several minutes on each side until brown; transfer to the crock pot.

Deglaze the pan with the cranberry juice, scraping up the browned bits from the bottom of the skillet. Pour the mixture into the crock pot.

Add the celery, leaves, onion, garlic and potatoes to the crock pot. Pour in the tomatoes and beef stock; season with rosemary bay leaf, Herbs de Provence and salt and pepper.

Cover and cook on low heat for 4 to 5 hours. After 6 hours check the meat and potatoes for tenderness. The meat should almost fall apart.

Serving 6-8

Technorati Tags: beef stew, crock pot, family, food, herbs de provence, RECIPES, st. patricks day, valentine's Day menu

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Curried Turkey Salad with Apples, Cranberries and Walnuts – johanna
January 25th, 2010 | Filed under: RECIPES - Main Dish, RECIPES - Sides, RECIPES - Soup / Salad

Curry is commonly eaten throughout Asia and the Middle East. The term curry refers to delicacies that are seasoned with black pepper, coriander, curry leaves, ginger, cumin, chili powder, mustard seeds, salt, lemongrass, ginger, five spice powder, cardamom, cinnamon, nutmeg and other pungent spices and herbs. The spices are heated with oil when cooking to release the aromas.

Ready made curries such as the powder and paste found in the supermarkets are for convenience purposes. Dry curry powder is made up of ground spices and herbs and burns easily therefore it is not recommended when frying foods. The powdered form is commonly used when simmering soups, sauces and in salads. Curry paste on the other hand has a higher tolerance for heat and may be used in fried dishes. The intense flavor of curry paste is a result of the fresh herbs, spices, oil and liquid flavoring such as coconut juice.

The first time I tasted curry was my first year in college. A couple of my friends from Japan invited me over to their place for a Japanese feast. I watched, amazed, as they threw all sorts of spices together in the pot and let it simmer until the apartment smelled fragrant. The curry chicken we ate that day was absolutely divine. Curry is a treat I do not get very often since no one in the house shares my enthusiasm for cultural fare.

When I saw this recipe for curried turkey salad I immediately knew what I was going to make for lunch. I used left over roasted chicken and Greek yogurt instead of Mayo in the dressing. I wanted to slip into my jammies and if I owned a pair of bunny slippers I would put those on too. Then with my bowl of Curried Turkey Salad I would casually make my way to my bedroom, climb into bed and watch an hour of Pride and Prejudice (the A&E version). (Well, I would have if I had a TV in my room.)

Source: PinchMySalt.com
4 cups cooked and chopped turkey
1/2 cup diced Granny Smith apple
1/4 cup chopped celery, optional
1/3 cup chopped sweetened dried cranberries
1/3 cup chopped toasted walnuts*
Curry Dressing (recipe below)

In a large bowl, combine all ingredients and stir well.  Serve on your favorite bread as a sandwich or on a bed of greens as a salad.  Serves four to six.

Dressing:
1/2 cup thick yogurt
1/2 cup mayonnaise or plain Greek yogurt
2 tablespoons curry powder**
1 tablespoon honey
generous pinch of salt
fresh ground black pepper

Whisk all ingredients until well combined.

Recipe Notes:
*To toast walnuts, spread a handful of walnuts on a baking sheet. Toast in a preheated 350 degree oven for about five minutes or until they are fragrant. Don’t leave them in too long! Allow to cool slightly before chopping and adding to salad.
**If you prefer less spice in your salad, start with one tablespoon of curry powder then taste dressing and add more if desired.

Technorati Tags: cranberries, curry, healthy, RECIPES, salads

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Gumbo – johanna
January 13th, 2010 | Filed under: RECIPES - Soup / Salad

Many years ago I lived in a very small town near Louisiana for a spell. The eastern boarder towns of Texas were heavily influenced by Cajun cuisine. While there I experienced squirrel soup (I will spare you any further details). I learned all about how to shoot a squirrel and became an honorary “Coon Ass”; a ritual that involves sucking the head of a crawfish. Despite the strange customs I loved it there. The people were amazing. Everyone I met was friendly and eager to call me family.

Of all the dishes Louisiana is known for Gumbo is the most popular. Gumbo is a soup traditionally served over rice. Everyone’s Grandma has their own version but typically gumbo is usually made with pork, poultry and seafood and thickened using a rue or okra. In this recipe for Gumbo we break a cardinal rule that disapproves the use of both okra and a thickener. Die-hards believe that you can only use one or the other. In this case the recipe calls for flour and okra.

My sister Michelle sent this recipe to me and I am glad she did. I have been searching for a simple tasty gumbo recipe that would be easy for beginners  or those new to gumbo. More experienced cooks can also use this recipe to expound on.

Source: Adapted from the Weight Watchers Cookbook
1 tbsp olive oil
1/4 pound of hot or mild Italian pork sausage
1 onion chopped
1 green bell pepper, seeded and chopped
2 tablespoons of flour
1 (15 oz) can diced tomatoes with green chiles or Cajun stewed tomatoes
2 to 3 cups chicken broth
3/4 pound of skinless boneless chicken thighs cut into 1- inch pieces
1 to 2 teaspoons Cajun or seafood seasoning
1/2 pound large shrimp peeled and deveined
1 (10-oz) package sliced okra
2 cups frozen or fresh corn
1 tablespoon chopped fresh thyme or teaspoon dried
2 cups cooked white or brown rice

Cook sausage in a large pot over medium to medium-high heat until brown; about 10 to 15 minutes.

Add the onion and green pepper; cooking until softened about 5-7 minutes.

Stir in the flour; cook 1 minute longer.

Pour in the tomatoes and broth; bring to a boil.

Add the chicken and Cajun seasoning; return to boil. Reduce heat and simmer covered until chicken is cooked through about 5 min.

Add the shrimp, okra, corn and thyme; return to boil over medium heat. Reduce heat; cover and cook about 5 minutes longer until shrimp are pink. Serve over rice.

Variations:
-  In place of the Italian sausage use spicy chicken sausage, 1 (2-inch) piece kielbasa sliced, or spicy breakfast sausage.
- Additional vegetables: 1 celery stalk, 6 scallions, 1 squash and/or zucchini sliced.
- Additional spices: 1 garlic clove minced, 1 bay leaf, 1/4 tsp cayenne pepper.

Technorati Tags: fall, gumbo, louisiana cuisine, RECIPES, soups, stews, super bowl food ideas, winter

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How to Make Turkey Stock – johanna
November 20th, 2009 | Filed under: KITCHEN SCIENCE, RECIPES - Soup / Salad, THE BUDGET PANTRY

Photo by: Chow.com

When I make soups I use a product I buy at Costco called Better Than Bullion. Basically it is stock that has been boiled down into a concentrated paste. I like it better than bullion or canned broth but it does not compare to the real stuff. I made a pot roast the other day and saved the juices to make beef stew. It was ten times better than anything from a can. Stock can be made using the drippings from a roast pan or by boiling the leftover turkey or chicken carcasses.

To make turkey stock:

- De-bone the turkey by removing all the meat from the bones.

- Chop up the turkey to fit in a large pot. Cover with water about 1-inch or so above the turkey. Bring the water to a boil then turn down the heat to low; cover and simmer for 2-3 hours. Occasionally skim the foam from the top.

Variations:
- Strain the broth into a large bowl or container using a thin kitchen cloth or cheese cloth placed on a strainer. Let cool. Skim the fat from the top. Freeze. This version does not have much flavor. It is best used in soups.

- Once the water has simmered for an hour add chopped onions, carrots, celery with the leaves, whole garlic cloves, parsnips, thyme, parsley and peppercorns. This version has flavor and can be used in soups, sauces or in anything else chicken or turkey stock is called for.

- Add the turkey neck and giblets to the pot with the turkey.

Should make about 3-4 quarts of stock.

Technorati Tags: budget, how to make turkey stock, how to save money, soups, stock

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