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Of course everyone has thier own idea of what a handful of or a pinch of is.

1/3 cup. How do I measure up to you?

Patti sent me a chain letter the other day, normally I would have just hit the delete button but it was from Patti so I looked. The jest was to send a recipe to the next person on the list and then remove that person and add yourself to the bottom (only 2 people to start with). After doing that you were to send the starter email out to 20 of your friends. I bought into it (sorry guys) and gladly sent out a recipe. Well this started a conversation going between my brother, sister and myself about measurements. “I can’t send a recipe because I don’t measure anything”. I will admit I understand where they were coming from although I start with a recipe on new things I quickly move away with a handful of this, a pinch of that and a half palm full of ….eyeballing I guess is the best way to describe. My first try I measure as the cook says, I figure I should at least taste what they created.  I like to talk about what I made last night at to anyone that will listen and sometimes they ask for the recipe. It was not long that before I knew that this much in the palm of my hand was about a teaspoon and a handful was close to a cup of chopped herbs and ½ if crumbs or similar. A small grab and twist of fresh cilantro was about 2 Tablespoon minced…. I think you get the idea. So whether you measure or not and you like to share recipes it does not take long to figure out how your handful measures up. This is not me throwing a guilt trip on them they just got me thinking.

Jelly Bean Chicken Wings aka Oven-roasted Spiced Chicken.
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Jelly Bean Chicken Wings aka Oven-roasted Spiced Chicken.

Sometimes it was so hard to get your kid to eat something you would try anything, airplane, train in the station whatever well Lyn and I were into an Asian phase and mike was having no part of it. He was still into the stage that nothing could touch on the plate yet he would gobble down shepherd’s pie Anyway one of us told him it was chicken made with jelly beans and he bought it, notice how I protected whoever said this. It is funny because they are not sweet in any form whatsoever. These have been a hit whenever I have made them jellybean or not.This came from a book that I bought maybe 25-30+ years ago and stuck the recipe has change a little but not much. Try them I think you will like.

Jelly Bean Chicken Wings aka Oven-roasted Spiced Chicken.

You can use the whole wing – separating tip from drumette but we prefer just the drumettes, it is worth it to us to spend a little extra buy just the drumette.

Ingredients

  • 3 lbs. chicken pieces.  Note: If I am using less I still make the same amount of marinade.
  • 1/3 cup light soy sauce.
  • ¼ cup peanut oil.
  • 1 Tbsp. Chinese wine if you don’t have I have used dry sherry.
  • 1 clove garlic.
  • ½ tsp. kosher salt.
  • ½ tsp. finely grated fresh ginger I have used ¼ tsp. powered in a pinch but really prefer the fresh.
  • 2 tsp. five spice powder.

How

Wash the chicken and dry well with paper towels. In large shallow dish (something you can use to marinade in) mix soy sauce, oil and wine. Using a broad flat knife crush the garlic to a pulp with the salt and add to the soy mixture with the ginger and five spice. Mix well. Add the chicken and turn to coat all sides. Cover and marinade for at least an hour. Again as mentioned in other recipes, I like to marinade overnight or at least 6 hours fix in the Am ready for dinner.

Preheat the oven to 350°

Remove chicken from marinade put in single layer in roasting pan that has tin foil covering bottom and sides( help with clean up). I find that laying tip to bottom tip to bottom allows you to fit more in a pan, they nestle together. Spoon about 2 Tbsp. of the marinade over the chicken. Roast about 45-50 minutes turning once half way until the chicken is brown and crisp. Basting every 20 minutes or so with the marinade.  Finish off quickly under the broiler to get that extra crispy finish but watch them so they do not burn.

Variation use whole drumsticks need a little longer to cook 50-55 or even thighs take about an hour. I tried but did not like it as much using a whole chicken rub the marinade over the chicken spoons some inside the cavity. Wrapped in plastic wrap for about 1-2 hours then roasted as above on a rack. The flavor did not carry as well as the wings so wings it was.

Had to have some for the game, just a taste!

  Had to have some for the game, just a taste!

100_1334

Oh don’t tell Mike about this!

Interesting fact crushing the garlic to a pulp in the salt mellows the intensity of the flavor or at least I read that the other day. Does one believe everything one reads?

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Big Fat Cod potato pancakes

I don’t eat a lot of potatoes these days but every once in a while they hit the spot. Funny we could go weeks without having them and then it seems every night for a week nothing but potatoes with or in the meal. Could there be some sort of vitamin deficiency that causes these potato cravings. I firmly believe that the body will make you crave what it needs to fix an issue.  Yes the rest of the family thinks I’m a little off too.

 

Big Fat Cod Potato Pancakes

Prep 10-15 minutes

Cook 30-35 minutes

Ingredients

  • 2 large potatoes, peeled and cut in half
  • 1 lbs cod fillets, cubed
  • 1 Tbps.butter
  • 1 Tbpsgrated onion
  • 1 Tbps chopped fresh parsley
  • 1 egg
  • 2-3 Tbps oil for frying (canola, corn, safflower, sunflower, vegetable- all have high smoke point and are good for pan frying)

How

Boil the potatoes in a large pot, remember to start with cold or room temperature water and add potatoes then bring to boil then the outside will not cook faster than the inside. Cook until they are almost tender.

Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain and transfer into to a large mixing bowl. Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Have some kid fun and mold the patties.

Heat oil in a large skillet over a medium-high heat, fry the patties on both sides until golden brown. Drain on paper towels before serving.

All you need now is a vegetable broccoli sound good doesn’t it? A quick homemade tartar sauce mix mayo, and relish together maybe a few red pepper flakes cause I like the heat.

I think next time we will try with sweet potatoes.

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CRUNCHY OVEN-FRIED FISH

We used to pan fry our fish all the time placing an halved onion in the oil to absorb what we were told would be the fish odors. Then we slowly got healthier and were delighted when surfing the channels came upon Americas Test Kitchen and they were making this tried it and now it is a staple. We had baked fish before but it never really came out crispy or stuck to the fish. Who would have thought a skinny nerdy looking guy, Chris Kimball, would become one of my heroes although he does not seem to cook much, so I guess my real heroes are Julia, Bridget, Rebecca and the rest of the crew. He does pull it all together and I am sure he is a fine cook and not how he depicts himself on the show. Please keep inspiring and educating me.

CRUNCHY OVEN-FRIED FISH

Published September 1, 2008. From Cook’s Illustrated. 

With my minor tweaks and cheats

This is very similar to how I do my chicken cutlets either pan-fried or baked minus a few ingredients.

Serves 4

To prevent overcooking, buy fish fillets at least 1 inch thick. The bread crumbs can be made up to 3 days in advance, cooled, and stored at room temperature in an airtight container. Serve with Sweet and Tangy Tartar Sauce (see related recipe) or lemon wedges. Steve tweak: If you have a skinny end of the fish you can always fold under to make it about the same thickness as the other so it cooks evenly.

Ingredients

  • 4 large slices white sandwich bread , torn into 1-inch pieces Steve tweak: Whole wheat bread
  • 2 tablespoons unsalted butter , melted
  • Salt and ground black pepper
  • 2 tablespoons minced fresh parsley leaves
  • 1 small shallot , minced (about 2 tablespoons)
  • 1/4 cup plus 5 tablespoons unbleached all-purpose flour Steve tweak: Whole wheat bread
  • 2 large eggs
  • 2 teaspoons prepared horseradish (optional) Steve tweak: optional? Not in my opinion
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/4 pounds skinless cod fillet , or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces (see note)
  • Lemon wedges

Instructions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until bread is coarsely ground, eight 1-second pulses (you should have about 3 1/2 cups crumbs). Steve tweak: Use already prepared whole wheat or panko bread crumbs added salt and pepper and then melted butter. Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time (0-8 minutes using bread crumbs). Cool crumbs to room temperature, about 10 minutes. Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees.
  2. Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
  3. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.
  4. 4. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges.

Step-by-Step

Keys to a Crisp Crust I love that they review

Soft, moist fish needs an extra-thick coating of bread crumbs to add flavor and crunch. Here’s how we lay it on thick:

Picture from America Test Kitchen

1. Pulse: Processing fresh crumbs very coarsely maximizes crunch.

Steve tweak: Use already prepared whole wheat or panko bread crumbs added salt and pepper and then melted butter.

Picture from America Test Kitchen

2. Toast: Prebaking buttered crumbs ensures that they are brown and crisp when fish is done. 0-8 minutes using bread crumbs

Picture from America Test Kitchen

3. Dip: Thickening batter with flour and mayonnaise prevents toasted crumbs from turning soggy and glues them firmly to fish.

Picture from America Test Kitchen

4. Coat: Pressing down gently on crumbs helps to pack thick layer on fish.

Picture from America Test Kitchen

5. Elevate: Baking fish on a wire rack set inside baking sheet allows air to circulate underneath.

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Leftover Night Frittata

Frittata 1

kind of like an egg pizzza

Omelets and frittatas are eaten not only for breakfast, but also as a main dish.  Breakfast for dinner is common at our house at least a few times each month. This is a tough one to write down it has a lot to do with what I have on hand or the craving I am having. I have often wondered what the difference between an omelets and frittatas is, I saw nothing beside a fold and that most of my frittatas end up with a crisp golden brown potato bottom crust.

Thanks to a quick Google search my thinking has been validated.

Google: What is the difference between omelets and frittatas?

Answer: In the strictest sense, the difference boils down to a matter of folding in a filling rather than mixing it in. Omelets traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. Frittatas are often served at room temperature, making them perfect for brunches or larger groups.

Omelets or frittata hmmmmmm…

I will start with the basic frittata that I usually make – my wife calls it an omelet.

Leftover Night Frittata

Prep Time: 15-20 minutes maybe slightly more if you par cook the potatoes

Cook Time: 30-40 minutes

 Ingredients:

  • 3-4 potatoes julienned or chop finely – you can blanch the julienned or par boiled the chopped if you want.
  • 1 small onion chopped
  • 1 small red, green, yellow pepper or a mix of what you have on hand.
  • 3-7 raw mushroom minced or chopped roughly (How many depends on size)
  • 1-3 Tbsp. minced fresh parsley leaves or cilantro (save some for garnish)
  • Cheese – you have to eyeball, you will want enough to sprinkle over the omelet but not too heavy.  Usually around ½ cup or so grated.
  • Whatever left over main course you might have meat, fish etc. (optional)
  • 4 Tablespoons butter or olive oil  divide in two
  • 5 or 6 eggs
  • Salt and freshly ground black pepper to taste

How:

Preheat the oven to 350°.

Chop or mince the onions, peppers, mushroom and parsley. Julienned or chop finely the potatoes.

Place 2 Tbsp. butter of oil in a medium-to-large ovenproof skillet, preferably non-stick, and turn the heat to medium.

Add the onions, peppers sauté about 3-5 minutes add the mushroom for another 2-3 minutes.  Remove from pan and set aside.

Reheat the pan adding 2 Tbsp. of butter or oil (I like a mix it browns the potatoes better.) Add the potatoes in a single layer loosely covering the bottom of the pan and cook until they are browning on bottom  this is not covering the bottom like a pie crust  but is giving a good base.

While it’s heating, beat together the eggs, salt, pepper and parsley/cilantro and then mix in the onions, peppers, mushroom.

Gently pour the eggs into the skillet and turn the heat to medium-low. Top with the cheese of choice.  Shake the pan gently over the burner for a minute or to. Cook, undisturbed, for about 8-10 minutes, or until the bottom of the frittata is firm.

Transfer the skillet to the oven and bake, checking every 5 minutes or so, until the top of the frittata is no longer runny, 10 to 20 minutes more.

Garnish and serve hot or at room temperature.

Options

Try without the potatoes cooking the same way, try with different type of potatoes, chopped up meat, bacon pretty much anything you like it is all good.  See great for leftover night.

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Healthy Breakfast Scones

My wife is a scone head and when Laurel made these for her she begged for the recipe.

This recipe is from What’s Cooking? Healthy Cooking Blog by Lola Dee-Lite is highly recomended.

Healthy Breakfast Scones

Makes 12 small scones

Ingredients

  • 2 TB softened butter
  • 1/2 cup flax meal
  • 1 cup, plus 2 TB whole wheat flour
  • 1 cup whole oats (not instant)
  • 2 tsp. ground cinnamon
  • 2 tsp. baking powder
  • 2 TB organic brown sugar
  • 1/4 cup dried fruit of your choice-raisins, cherries, cranberries, blueberries, etc
  • 3/4 cup chopped walnuts or pecans
  • 1 cup unsweetened applesauce
  • 1 tsp. good vanilla

Heat oven to 375. Combine butter, flax meal, and 1 cup flour in a bowl with a fork or pastry blender tool, working in the butter, until completely blended into a course meal.

Add in oats, brown sugar, cinnamon and baking powder, combining thoroughly. Mix in fruit and nuts. Next, add in vanilla and applesauce, gently stirring until moistened and combined. If too moist add in additional 2 Tb flour. Using a bit of flour on hands as needed, form scones into 12 golf ball sized portions, flattening them a bit so they are not too thick. Bake on a cookie sheet lined with parchment paper or nonstick spray for about 20 minutes, or until baked through and slightly brown on bottom. These scones are best served warm, and can be reheated in the microwave. Store cooled scones in airtight container at room temperature. They will last a few days, or freeze them for longer term storage. Serve warm just as they are, or spread with butter, cream cheese or jam.

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Julienned Vegetable Pasta

Carrots

I brought out my new toy around thanksgiving and showed it to my son’s girlfriend and she let out a gleeful ohhhhhh. This woman likes kitchen toys as much as we do, she’s a keeper. I had found this recipe for julienned veggie on this blog I frequent the main blog is www.Gojee.com  great site recipe after recipe with links to the writers’ blogs. Anyway sorry I don’t remember whose blog it was but it had peanut sauce and we tried it, liked it but not writing about that here just the veggies cause there are unlimited things you can season, flavor or combine with. Thank you whomever you are you opened my eyes to new adventures.

Julienned Vegetable Pasta

Ingredients

  • 2-3 zucchini
  • 2-3 yellow summer squash
  • 2-3 fat carrots

Comment: You can actually use any vegetables you want.

How

Julianne the, zucchini, yellow squash, and carrots – keeping the carrots separate.

Bring water to a boil

Poach the carrots for 1 minute then add the zucchini and yellow squash for another 2 minutes.

Drain and rinse in cold water to stop cooking or not. Mix them up and plate the colors look good together.

Suggestions

Now you can just flavor how you want, Thai peanut sauce, oil and balsamic vinegar, garlic and oil, even plain, tomato based sauce I think you get the idea.

You can heat the sauces if you want.

Quickly sauté with oil and vinegar.

Server them hot or cold.

Serve with any meat or fish plated on top and flavor to complement the dish.

Use in salads before or after poaching.

Make coleslaw.

See unlimited options, quick and easy.

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Stuffed balsamic portabella mushrooms

I discovered grill portabellas at a friend’s house years ago at a BBQ thought he was nuts, grilling is for burgers but he made me try one and I was sold. What a great alternative to meat and I have tried many variations plain, stuffed, chop and stir fried. The other day we had these mushrooms and I was wondering what to do with them so… Lyn got us this 360 cookware 2 quart pan (need no oil or water) over the holidays and I thought what the heck I have left over cheeses from the holidays let’s see what I can do.

Stuffed balsamic portabella mushrooms

top down

Ingredients

  • 3 larger portabella mushrooms stem and ribs removed (mince some of the stems)
  • 1 –  8 oz. package soft goat cheese room temperature
  • 3-5 sundried tomatoes minced
  • 1 small shallot minced
  • Small amount of whole wheat bread crumbs you can judge on your own maybe 2-3 Tbsp.
  • Balsamic vinegar (I used my 18 year old for this)
  • Salt and pepper to taste.

How

Drizzle some of the balsamic vinegar on the mushrooms (top down) don’t be shy but don’t drown them and set aside

In a small sauté pan add ¾ to 1 Tbsp. olive oil sauté the shallots, minced mushroom stems and sundried tomato until the shallots are softened about 3-5 minutes. Add the bread crumbs, salt and pepper heat a little. Add to bowl with the goat cheese and thoroughly mix together. You can add some more breadcrumbs if you think it is needed at this point your looking for enough to fill the mushroom caps. Stuff the mushroom caps. Now I supposed you could do this with a nonstick pan and cover but I had a new toy (360 cookware) and wanted to try. So I heated the pan up as directed until water drops bounced across the pan, yes I dropped water in twice it was cool. Place the mushrooms, stuffed side up in covered and reduced heat to medium. Waited until the steam started turned the heat to low and spun the top and waited about 6 minutes. Yes I spun the top from time to time new toy was afraid the seal was not there. After 6 minutes they were done and put on plate and covered loosely. Then I then took some broccoli that we had in the freezer put them in the pan rinsed with water, dumped excess water out put on high cover until the steam started, spun the cover removed from heat for 6 minutes came out nice and firm not mush. You could also do the julienned poached veggies with this, kind of vegi pasta. Will post that later.

Comment: There are so many things you can use for stuffing that the dish can be different every time you make it. I was not planning this so I grabbed what I saw

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Flank Steak Stir-Fry with Asparagus, Red Bell Peppers and Caramelized Onions

My wife came up to me with that smile and this recipe in her hand as I was entering in the Herb Rub Flank Steak and said guess what you’re trying tomorrow. Tomorrow came and it was the football wild card playoffs games and I kept saying in a minute, when she asked should we let the meat come to room temperature I jumped on the suggestion agreeing hole heartedly and quickly jumped back into my chair. It was NY and the game was boring but it was the playoffs. Anyway I soon heard the wok going and dishes rattling and soon she stood beside me with a huge smile and a nice aroma, the food smelt nice too. For our taste, we both thought it needed a little more spice, kick, heat but not sure at what point to add it. She sprinkled some red pepper flakes on after but just did not give the results we like.

Flank Steak Stir-Fry with Asparagus, Red Bell Peppers and Caramelized Onions

Servings: 4

Dish: Main Dishes

Date added: 2006-10-16

Recipe number: 69

Recipe By:

Laura Giannatempo

Courtesy of Sustainable Table ®

Description:

Do not be fooled by the long list of ingredients. This recipe is very easy and incredibly tasty, inspired by the sharp, tangy flavors of Asian cooking. A wok would be ideal, but a good skillet or sauté pan will do the trick.

Ingredients:

For the Marinade:

  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch

Note: We thought maybe adding some crushed red pepper flakes to this but think it might be too much since we like to marinate a lot longer than suggested. We are the overnight marinate believers.

  • 1lb flank steak
  • 2-3 tablespoons peanut oil
  • 1 sweet organic onion
  • ½ pound locally grown asparagus
  • 1 red bell pepper
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • ½ cup free-range chicken or vegetable stock
  • 1 tablespoon cornstarch dissolved in 3 tablespoons of water
  • Optional  a pinch or two of crushed red peppers (1/4 to ½ tsp. or more)

Directions:

1. Trim the excess fat and cut the flank steak in small, bite-size pieces. Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes. We like overnight marinating.

2. Meanwhile, cut the onions in thin slices. The bell peppers should be seeded, deprived of the inside white spine and cut in 1-inch slices. Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces.

3. Bring a medium pan of water to a boil, reduce to a simmer and throw the asparagus in for about 2 or 3 minutes. Drain them, run them under cold water and dry them.

4. In a wok or sauté pan over a high flame, heat 1 tablespoon of the oil. Add the marinated beef strips, making sure it makes a nice sizzling sound. Once the meat is nicely browned on the outside, but still tender in the middle, about 2-3 minutes depending on the size, take it out and set it aside on a plate. You may need to sear the beef in two batches if your wok is not big enough.

Note: Now this is where we think the heat might work in the oil as it is heating up. Add crushed red pepper to the oil as it heats up. Stand back and have the exhaust fan on. A pinch or two depending on your taste.

5. Add 1 more tablespoon of the oil, and briefly stir-fry the asparagus for 3-4 minutes at medium-high heat. Set the asparagus aside and keep warm.

6. Add another tablespoon of oil, if necessary, and add the onions. Toss and turn until they have a nice golden brown color, 7 to 10 minutes. Add the peppers and stir until softened, about 4-5 minutes. Add sugar and vinegar, and cook for a few more minutes until the onions begin to caramelize.

7. Add the stock and bring to a simmer cooking for another 2 minutes to reduce the liquid. Add the cornstarch and water mixture if you want a thicker sauce.

8. Return the beef and the asparagus to the pan and stir for another minute or so to amalgamate the flavors. Serve immediately with some white or brown rice.

Tips:

Serve this dish with plain white or brown rice.

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Seared Beef Tenderloin

This is an expensive cut of meat but it just melts in your mouth, I’ve tried broiler, grill but this methods beats them all. Lyn and I treat ourselves maybe once every month and a half and it has become a staple for Xmas or New Years. We could or should only eat half of one but heck we pig out on this one. They are small after all.

 

Seared Beef Tenderloin

Ingredients:

  • 1 or 2 – 8 OZ tenderloins 2” thick
  • 1-2 Tbsp. vegetable or peanut oil – something with high smoke temp.
  • Salt and pepper

Preheat the oven with rack in center to 425°. First depending on where you buy there might still be a little membrane on it I say, remove it.

Season the filets with salt and pepper, sort of liberal but not too much.

Heat the pans, add the oil and when hot sear the filets in oil in an ovenproof skillet over medium-high heat for 5 minutes. It should sizzle when you put it in. Now turn them over and place the pan in the oven and roast to desired doneness. Let sit for 5 minutes.

This cut should be done to rare or medium-rare in my opinion to obtain the maximum tenderness and flavor.

Here’s a chart for you

  • Rare: Sear, roast and rest 5 minutes
  • Medium-rare: Sear 5 minutes, roast 6 -7 minutes, rest 5 minutes
  • Medium: Sear 5 minutes, roast 9 minutes, rest 5 minutes

Serve with sauted onions or mushroom sauce or just plain the way I like them, mashed or bake potatoe, salad, vegetable.

Optional

We tried buffalo tenderloins once they were very good and a little learner.

Hints:

I once forgot to turn on the exhaust fan and had to deal with the smoke during searing.

Buy a good cut of meat like I said we buy mostly organic and from Wholefoods or a good butcher.