Friday, October 7, 2011

Colorful Slaw with a Kick

We have been trying to add more vegetables to our diet to help us stay healthy as we enter our "old age". I have never been a cabbage fan, but I am learning that it is a very versatile and delicious vegetable when cooked correctly. I am not a cole slaw fan and I always disliked cabbage soup as a kid. Guess I am growing up.

My husband loves this salad--he can't get enough. Hope you like it too.

Colorful Slaw with a Kick

1 medium head of cabbage, shredded
(you could use half a head of green and half a head of purple for great color)
2 carrots, shredded
1 red onion, thinly sliced
1 half cup chopped fresh cilantro

1/2 cup light olive oil
1/3 cup lime juice
1/2 teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon (or to taste) hot pepper sauce (I use Franks)
Salt and pepper to taste

In a large bowl combine vegetables. In a small bowl mix together the dressing ingredients. Toss dressing over vegetables until evenly coated. Let stand an hour before serving. My husband says it tastes the best after 3 days--if it lasts that long.

Tuesday, April 19, 2011

Roof Restaurant recipe for Stuffed Portobello Mushrooms

Saw this today and it looked really good. the link to the video is at the bottom.
April 19th, 2011 @ 6:40am
SALT LAKE CITY -- The old Hotel Utah, now known as the Joseph Smith Memorial Building, is marking its 100th anniversary. To celebrate, some of the best chefs there are sharing some secret recipes.
Chef Don Sanchez from the Roof Restaurant cooks up some Stuffed Portobello Mushrooms.
Stuffed Portobello Mushrooms
1/2 c. diced red onion
1 clove garlic, minced
1/4 c. unsalted butter
1/2 c. diced yellow squash
1/2 c. diced zucchini
1/2 c. diced eggplant
1/4 c. diced Roma tomatoes
1/4 c. tomato puree
Salt & pepper to taste
6 Portobello mushrooms
2 Tbsp. olive oil
1/4 c. Asiago cheese
Sauté onion and garlic in the butter until onion begins to brown. Add the squash, zucchini, and eggplant and sauté until the squash is tender, but don't let it cook too long. Add the Roma tomatoes and the tomato puree. Adjust the flavor with salt and pepper. Remove from heat and set aside.
Remove the stem and ribs from the Portobello mushrooms and lightly brush with olive oil. Spoon about ½ cup of the squash mixture into each mushroom and sprinkle with Asiago cheese. Bake in a 350 degree oven for 12-15 minutes or until the cheese become golden brown.
This dish is best served with a zesty marinara sauce.

Friday, March 18, 2011

Czech Braised Cabbage

I just returned from a visit to Eastern Europe. While in the Czech Republic we had the most delicious food. I did not know that I liked cabbage. I tolerate coleslaw if I must. After living in the south for 20+ years I'm beginning to appreciate cooked 'greens'. Cabbage and onions were about the only vegetables offered while eating in Prague, seems traditional Czech food is monochromatic.

The taste memory was strong so I did a little research to lengthen our trip for a few more days while here at home and this is what I found. Take a chance and try it for your family, they may be pleasantly surprised.

Braised Cabbage

1 3 pound head of cabbage--shredded
4 slices bacon
1 small onion, chopped
1 stalk celery, chopped
1/4 cup vinegar
1 cup water
1 teaspoon salt
1 teaspoon sugar

In a large skillet or dutch oven, fry the bacon until lightly browned, remove the bacon. Reserve 1 tablespoon of bacon grease or discard all and use 1 tablespoon olive oil.

Saute onions and celery for about 5 minutes in the reserved oil. Crumble the bacon and add to the sauteed vegetables. Add the shredded cabbage, vinegar, water, salt, sugar and pepper. Cover and let cook, stirring occasionally, for about 30 minutes or until the cabbage is done to your liking.

In the Czech Republic this was served with dumplings, meat and gravy. It was a meal to remember

Sunday, February 27, 2011

Food Nanny Bread Recipe

Here is a detailed recipe from another blog:

Here it is from me:
This is a recipe that takes 45 minutes start to finish.

Stir together and put a lid on it until thick and foamy.
1/2 cups warm water
1 1/2 TBS. yeast
1 tsp sugar

In a large bowl stir dry ingredients then add yeast mixture: Mix with a wooden spoon.
2 cups flour
1 tsp sugar
2 tsp salt

Add up to 1 cup more water
and up to 1 1/4 cup whole wheat flour

Turn out on floured board and knead until dough doesn't stick anymore.

Cut into 2 portions and roll into long baguettes.  Place in baguette pan or baking sheet.  Slice lengthwise down center one long 1/4 inch deep cut.  Let raise covered about 20 minutes.  Bake and enjoy.

She didn't leave baking directions or time.  i would bake at 350-375 20-25 minutes.  I did order the book and will update the recipe when I get it.

**To reheat the loaf the next day.  Turn on hot tap water quickly run loaf under water twice.  Bake in 400 degree oven for 5 minutes.  Serve hot.

French Bread

This is a scanned recipe from my  "Better Homes and Gardens" cookbook.  It is similar to the FoodNanny's recipe.  But has no sugar and less salt.  You do have to let it raise twice, and takes a bit longer to make but I personally like the flavor and crust better.

When I make bread to give away for Christmas this is the recipe I use.  But right before baking I brush the loaf with Italian Salad Dressing and sprinkle with about 2 TBS of Parmesan cheese.  It is so popular that sometimes my neighbors ask me to make their bread for parties.  My gift is to make the bread and put it on their cookie sheet.  Then, I deliver the unbaked loaf before the party.  They bake it in their own oven and I don't have to get my pans back. Win, win all around.  -KJ

Thursday, February 24, 2011

Portabello Mushroom with Crab and Asparagus - Kerilee

4 large 5” portabello mushrooms
20 stalks of asparagus
12 cup sour cream
4 slices provolone cheese
1/2 cup crab meat (about 2 crab legs.  I like the real stuff imitation and canned didn’t taste the same.)
olive oil
salt and pepper to taste

Remove stems from mushrooms and dice into small pieces. Wash trim off woody ends of asparagus.  Take 8 spears and chop into 1” pieces.  Sauté  the diced mushrooms and asparagus over medium heat in about 1 tsp olive oil.  I like mine to be a little crisp still not mushy. Cook the rest of the asparagus to your liking.  Set aside.

Cook mushroom caps in olive oil until soft. About 1 minute on each side.

When done put mushroom on cookie sheet with the bottom up. 

Turn on oven and set to broil.

Spread 1 TBS sour cream on each mushroom top.  Stick under broiler until hot and bubbly.  The sour cream will begin to set slightly.

Leave the mushrooms on the cookie sheet.  Top each mushroom with diced asparagus and  mushrooms and 2 Tablespoons crab meat.  The crab adds a little flavor, but there isn’t a lot on it.  Finally, place a slice of provolone cheese on the very top.

Put back under broiler and when cheese is melted take out.  Serve with 4 slices of asparagus.

Serves 4
About 207 calories each including asparagus on the side

Monday, February 21, 2011

Tacos Tonight

Why not try tacos for dinner tonight??

1 pound hamburger
2 Tablespoons Taco flavored seasonings
1/2 cup oatmeal
shredded cheese
Flour or corn tortillas
tomato slices
1 can small red or black beans if desired

Pan fry the hamburger with the taco flavored seasonings and oatmeal--add a little water if it seems dry. You could also add a can of red or black beans.

Warm the tortillas in the oven or microwave

Fill each tortilla with cooked meat, cheese, lettuce and a tomato slice. top with some bottled salsa of your choice.

Use left over rice and sauce from Cafe Rio to add to the meal.

To make bottled salsa taste more like home fresh I usually put 1 or 2 fresh tomatoes and half a bunch of cilantro in the blender and mix. Add to store bought salsa and enjoy.