Cilantro Lime Shrimp

This was a super easy summer dinner! I served it in  Kings Hawaiian hot dog buns to make a "shrimp roll" and had smashed pinto beans and rice (a healthier version of refried beans) on the side.

3 large garlic cloves

1 1/8 teaspoon salt

1/2 cup fresh lime juice (about 4 small limes)

1/4 cup sweet orange marmalade

1/4 cup cilantro

4 TB olive oil

1 TB soy sauce

1/2 tsp red pepper flakes

1/2 tsp freshly ground pepper

1 lb large shrimp, peeled and deveined

Using a large knife, mince and mash garlic to a paste with 1 tsp salt. Whisk together garlic paste, lime juice, marmalade, cilantro, 3 TB oil, soy sauce, red pepper flakes, remaining 1/8 tsp salt, and pepper in a small bowl. Transfer 1/3 C mixture to another small bowl and reserve for dipping sauce. Combine shrimp with remaining mixture in large sealable plastic bag and seal bag, pressing out excess air. Marinate shrimp, refrigerated, turning bag once, for 15 minutes.

Drain shrimp. Heat 1 1/2 tsp oil in a 12 inch nonstick skillet over moderately high heat. Add half of shrimp and cook, turning occasionally, until golden brown and just cooked through, about 3 minutes. Transfer shrimp to a platter and cook remaining in 1 1/2 tsp oil in same manner.

Crunchy Roasted Chickpeas

Preheat oven to 400 degrees. Drain and rinse 2 cans (15.5 ounces each) chickpeas and scatter on paper-towel lined rimmed baking sheet. Let stand 15 minutes. Remove towels and toss chick peas with 2 TB extra-virgin olive oil. Roast until crisp and golden brown, about 45 minutes, stirring occasionally. Toss with coarse salt and  1 1/2 tsp ground coriander, paprika, or cinnamon, if desired.  (Store cooled chickpeas in an airtight container up to one week).

The boys loved these!

Blackberry Cobbler (with fig variation)

Picking berries in Calvert, TX

Someone's berry basket never got full...l

3 TB cornstarch
1/3 C cold water
1 3/4-2 C sugar
1 1/2 TB fresh lemon juice
6 C blackberries or blueberries (from three pints) picked over, rinsed and drained well
1 1/2 C all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
8 TB (1 stick) plus 1 TB cold unsalted butter, cut into bits
1/2 C boiling water

     Put a rack in middle of oven and preheat oven to 400 degrees. Line a baking sheet with foil.
Stir together cornstarch and cold water in a large bowl until cornstarch is completley dissolved. Add 1 to 1 1/4 cups sugar, (depending on sweetness of berries) lemon juice, and berries and combine gently but thoroughly. Transfer berry mixture to a 10-inch well-seasoned cast-iron skillet or other ovenproof skillet (wrap handle in foil if necesary); set aside. ( I have also made this in a pie plate or other oven proof baking dish)
     Combine flour, baking powder, salt, and remaining 3/4 C sugar in a food processor and pulse to blend (I have also just used my hands to blend). Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a medium bowl, add boiling water, and stir just until dough forms.
     Bring blackberry mixture to a boil on top of stove, stirring. Carefully drop 8 large spoonfuls of dough onto fruit. (If not using cast iron skillet do not put on stovetop rather just place the 8 spoonfuls on top of fruit and bake). Set skillet on foil lined baking sheet and bake until topping is golden, 30 to 35 minutes. Cool slightly on a rack and serve warm, with vanilla ice cream.

Variations: recently I added 4 green figs chopped to about 4 C blackberries--so good! You can also split recipe in half.

Adapted from The Gourmet Cookbook

We ate some, baked some, and froze some!

My First CSA Bushel

Week 1 of CSA

I am trying out my first CSA sharev(which stands for Community Supported Agriculture).  All of this share comes from  Vanderpool Gourmet Gardens. I have only picked up one week (bushels out on sidewalk, and you just pick one--there were slightly different variations, but mainly the same) I can not wait to have some yummy roasted veggies tomorrow!

Small sweet peaches--the boys love them!

green beans and yellow wax beans

purple majesty potatoes

Garlic Scape

golden beets

Jalapeno Popper Dip

I found this one on pinterest from www.closetcooking.com (and have made it three times since!)

Ingredients

• 1 (8 ounce) package cream cheese, room temperature
• 1/2 cup mayonnaise
• 1/2 cup cheddar cheese, shredded
• 1/2 cup parmigiano reggiano (parmesan), grated
• 1 (4 ounce) can sliced jalapenos (pickled), drained
• 2 jalapeno peppers, chopped 
• 1/4 cup panko bread crumbs
• 1/4 cup parmigiano reggiano (parmesan), grated

Directions

1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
3. Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.

Chocolate Carmel Cheesecake

This is now my go-to cheesecake! I love the short ingredient list, but you should be warned that it takes forever to make the caramel from scratch (but well worth the wait!).

 adapted from The Gourmet Cookbook
Crumb Crust:
1 1/2 C finely ground chocolate wafers (I used Oreos)
5 TB butter, melted
1/3 C sugar
1/8 tsp salt

Invert bottom of springform pan, then lock on side and butter pan. Stir all ingredients in a bowl. Press into bottom and 1 inch up sides of buttered pan. Fill immediately or refrigerate for up to 2 hours.

Filling:
1 C of sugar
3/4 C heavy cream
8 ounces good bittersweet chocolate, finely chopped (confession: I used semisweet chocolate chips-it was what I had...)
1/2 C sour cream
3 (8 ounce) packages of cream cheese, softened
4 large eggs
1 tsp vanilla extract

Place rack in middle of oven and preheat oven to 350 degrees. Cook sugar in a dry heavy 3 1/2-to 4-quart sauce pan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Continue to cook caramel, without stirring, swirling pan occasionally, until deep golden.

Immediately remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately-low heat, stirring constantly, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.


Beat cream cheese in a large bowl with an electric mixer at high speed until fluffy. Reduce speed to low and mix in chocolate mixture. Add eggs one at at time, mixing well after each addition, and scraping the sides of bowl with a spatula as needed. Mix in vanilla.


Put springform pan with crust on a baking sheet with sides, to catch any drips. Pour filling into crust. bake until cake is set 3 inches from edges but center is still slightly wobbly, about 55 minutes.

Run a thin knife around the edge of the cake to loosen it, then cool completely in springform pan on a rack (cake will continue to set as it cools). Refrigerate cake, loosely covered, for at least 6 hours. Remove side of pan, transfer to a plate and bring to room temperature before serving.

Summer Pasta Salad

Pasta Salad with Chicken, Raisins, and Almonds

What a perfect summer salad--I had all the ingredients already in my pantry (and the boys cleaned their plates...).
Adapted From FOOD Everyday Light by Martha Stewart
Serves 4
2 TB unblanched almonds
1 Lb boneless, skinless chicken breast halves
about 3-4 C low-fat buttermilk
coarse salt and pepper
8 ounces whole-wheat penne or other short pasta shape
1 C plain low-fat yogurt (I used low fat mayo)
1/2 C golden raisins ( I used brown, what I had in pantry)
1/2 C coarsely chopped fresh flat-leaf parsley
1 TB finely grated lemon zest, plus 2 TB fresh lemon juice

1. Preheat oven to 350. Place chicken in a 13 X 9 casserole dish. Salt and pepper. Generously pour buttermilk over chicken so that it covers sides of chicken. Bake for about 20 minutes, until chicken is cooked. (this is a great way to cook chicken to use in any salad--will always come out moist!) About halfway through baking chicken, spread almonds on a rimmed baking sheet; toast in oven until darkened, tossing once or twice, 10-12 minutes. Let cool, then coarsely chop.

2. Remove chicken from dish and shred or chop into bite size pieces.

3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1/4 C pasta water. Drain pasta, then rinse under cool water to stop the cooking. Drain well.

4. In a large bowl, stir together pasta, chicken, yogurt, raisins, parsley, almonds, and lemon zest and juice. Thin sauce with reserved pasta water if necessary. Season with salt and pepper. Salad can be covered and refrigerated up to 1 day. Serve chilled or at room temperature.

Two Good Soups

It has not really been soup weather here, but it is an inexpensive, filling dinner and we have had it twice in the past week! I had a bunch of broccoli so I decided to make broccoli cheddar, and earlier in the week I used the ground beef from 6J Ranch to make a "leftover chili" (I need to think of a better name) and fresh carrots from the market.

Broccoli Cheddar Soup
from Merridee's Cookbook


10 oz fresh broccoli (or frozen cuts)
1 quart chicken broth
2/3 C flour
6 TB butter
3 oz Velveeta Cheese
1 oz grated cheddar cheese (white or yellow)
2 C milk

Cook broccoli in the chicken broth just until tender. Drain reserving 3 1/2 cups of liquid. Melt butter in a heavy soup pot. Add flour and stir on low heat for about 3-5 minutes to make a roux. Gradually stir reserved broth into butter mixture. Add cheeses, and stir until soup comes to a boil. Add milk and let simmer for 20 minutes. Add broccoli and serve. Makes about 4-5 servings.

Leftover Soup
adapted from cousin Melissa's "Italian Sausage Soup"


1/2 to 1lb ground meat, browned
1 TB olive oil
1 garlic clove
1/2 onion chopped
2-3 carrots chopped
4 C chicken broth
1/2 jar of spaghetti sauce
1 can of pinto beans, rinsed
1 can of diced tomatoes
1/2-1 C tiny ditalini pasta (or "salad pasta")
garnish: cheese and sour cream

Brown meat through and drain and set aside. In a large pot on medium heat, heat olive oil. Add chopped onion and carrot, cook until soft, about 5 minutes. Add garlic and cook for 1 more minute. Add chicken broth and spaghetti sauce and bring to a simmer. Add pasta, beans, tomatoes, and meat and cook until pasta is done.

Tradition

So it seems going to the market on Saturdays has now become a tradition

 We look at the water first, then make our way over to the booths--today was so cold and windy we got some Banana Nutella crepes (with cinnamon whipped cream) to warm up from Co-Town Crepes. They were amazing!

The boys gobbles these down in under three minutes I think!

Today I got my first bunch of turnips--when I asked how to cook them, they suggested making "chips" out of them...which I maybe should have done (would have been less mess in my kitchen) but instead I decided to make Creamed Turnips. I think anything would taste good in this cream sauce....I served it was a mustard glazed salmon (the best glaze I have ever made!) and wilted spinach with crispy shallots (and yes, the boys did eat it--at one point declaring "I like spinach"--my work is complete)

Creamed Turnips

from The Gourmet Cookbook

3 lbs turnips (two bunches, 8 medium) peeled and cut into 1-inch pieces

2 C whole milk (I used 2 percent)

1/4 C heavy cream

1 1/2 TB unsalted butter

3/4 C chopped shallots

1 1/2 tsp loosely packed fresh thyme leaves or 1/4 tsp dried thyme

1/2 tsp salt

3 black peppercorns

peeled turnips, all shapes and sizes

3 whole cloves

1/2 bay leaf

1 1/2 TB all purpose flour

1/4 tsp white pepper

1/8 tsp freshly grated nutmeg

Cook turnips in a 5-quart pot of boiling salted water, uncovered, until tender (about 20 minutes). Drain.

Meanwhile, bring milk and cream to a simmer in a heavy saucepan, then reduce heat to low to keep hot. 

Melt butter in a  4 quart heavy saucepan over medium low heat. Add shallots and cook, stirring until softened, about five minutes. Add thyme, salt, peppercorns, cloves, and bay leaf and cook, stirring for 1 minute. Add flour and cook, stirring to make a roux. Whisk in hot milk mixture all at once and bring to a boil, whisking constantly. Reduce heat and simmer sauce, uncovered, whisking occasionally, for 15 minutes.

Pour sauce through a medium mesh sieve into a 5 quart heavy pot; discard solids. Stir in salt, white pepper, and nutmeg. Bring sauce to a simmer, add turnips, and cook until turnips are heated through (about 3 minutes).

Salmon with Brown Sugar-Mustard Glaze

from Everyday Food Light

1 TB extra-virgin olive oil

1 large shallot, minced

1/4 C red-wine vinegar

1/4 C whole-grain mustard

1/4 C packed dark brown sugar (I used light brown)

coarse salt and ground pepper

1 side salmon (3 lbs) skin removed, cut into 8 fillets (or use whatever fish, chicken, beef you have)

Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often, until softened, about 3 minutes. Add vinegar and cook until almost evaporated, about 1 minute. Add mustard and brown sugar; stir until warm and combined, about 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in airtight container, for up to 1 day).

Line a rimmed baking sheet with parchment. Place salmon fillets on baking sheets and season with salt and pepper. Transfer 1/2 C glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout. 5-10 minutes, depending on thickness. Remove from broiler, brush remaining glaze over fillets.  

(I think this could be done poured over chicken breasts and baked at 350, or perhaps used in beef strips and served over rice)

Everyday Pot Roast

Okay, so I got a lot of carrots at the FM...so had to find more dinners with carrots--this is from my favorite cookbook right now "Sarah Foster's Southern Kitchen"--it seems like all the recipes are good! You can check her out online at Foster's Market and one of her first cookbooks is online here.

This was such a good recipe--I was even able to make it with kids running in and out of the house, so it did not take too much concentration. I changed the directions a little, and rather than cooking it in my oven after the initial browning, I put everything into a crock-pot and cooked for about 5 hours (until the meat fell apart)

everyday family pot roast
One 3 lb beef chuck roast (mine was actually two pounds)
salt and pepper
2 TB olive oil
1 large onion, cut into wedges
2 carrots, cut crosswise
1 C dry red wine
6 sprigs fresh thyme
6 sprigs fresh rosemary
4-6 C low-sodium beef broth

Preheat oven to 325 (or preheat crock-pot) and generously season the roast on all sides with the salt and pepper.

Heat the olive oil in a large oven proof skillet or Dutch oven over medium-high heat until sizzling hot. Add the roast and sear to a rich brown color, 3 to 4 minutes per side. Place the onion and carrots around the roast in the skillet and cook and stir while the roast is searing.
Add the wine, thyme, and rosemary and cook and stir for about 1 minute, scraping up any brown bits from the bottom of the skillet. Add enough broth to cover 3/4ths of the roast. Reduce the heat to medium and bring the liquid to a low boil.

For the oven: cover the pot tightly with a lid or aluminum foil and roast in the oven, undisturbed for 2-2 1/2 hours, until the meat is fork tender. For the crock pot: place roast and all ingredients in crock pot. Cook on high until meat is fork tender 4-5 hours.

I served with mashed potatoes and fished out the carrots and onions. I made a brown gravy with the leftover 2 C broth and 2 TB cornstarch...another two toddler thumbs up.

yes, those are my Spode christmas plates that I have not gotten around to putting away...

Tomorrow I will put up what to do with the leftovers--it was an ambitious recipe, and I have no pictures because it was not pretty...but tasted really good!

Wheat Rolls

These rolls were wonderful--and have a surprise ingredient, orange juice! From Whole Grain Baking by King Arthur Flour.
Dough
1 C lukewarm water
1/4 C orange juice
4 TB unsalted butter, cut into 6 pieces
3 TB honey
2 C whole wheat flour (I used King Arthur White Whole Wheat)
1 C unbleached all-purpose flour
1 1/4 tsp salt
heaping 1/2 C dried potato flakes or 3 TB potato flour
1/4 C nonfat dry milk
2 1/4 instant yeast

Topping
2-3 TB unsalted butter, melted

To prepare the dough: Combine all the dough ingredients, and mix and knead them--by hand, mixer or bread machine--until you have a medium-soft, smooth dough. Cover and allow dough to rise until it's quite puffy, though probably not doubled in bulk, 1 to 2 hours.

To Shape the Rolls: Gently deflate the dough, and transfer it to a lightly greased work surface. Divide into 16 pieces (I also made some loaves). Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball.

Place the rolls in the prepared pan, spacing them evenly; they won't touch each other. Cover the pan with lightly greased plastic wrap. Allow to rise for 1 1/2 to 2 hours. They will become very puffy and will touch. While the rolls are rising, preheat the oven to 350 degrees.

To Bake the Rolls: uncover and bake the rolls until they are brown on top but lighter on the sides, 23-25 minutes. Remove them from the over, and after 2 or 3 minutes, carefully transfer them to a rack. Brush the hot rolls with the melted butter. Serve warm, or at warm temperature.

Waffle Perfection

These waffles were so good the boys asked for them for breakfast and dinner today! I have been searching for weeks to find the perfect waffle recipe--and I think I finally have. 

Basic Waffles

adapted from Joy of Cooking

Whisk together in a large bowl:

1 3/4 C all-purpose flour

1 TB baking powder

1 TB sugar

1/2 tsp salt

Whisk together in another bowl:

3 large eggs, well beaten

4-16 TB unsalted butter, melted (I always use one stick)

1 1/2 C milk

Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk together with a few swift strokes--batter will be lumpy. Spoon onto hot iron, close and bake till golden brown. 

Other topping we also enjoy are peanut butter and syrup or bananas, chocolate chips and fresh whipped cream!

For the love of cheese...

I have been buying a block of white cheddar each week at the FM from Texas Cheese House's booth. I think I like the strong flavor (so you don't need much) and the texture (good sliced) I have been making vegetable sandwiches (tomato, cheese, avacado, and mayo) for lunch EVERYDAY. I should branch out and try another type sometime....

Winter Harvest

I was determined to be on time today to the Waco Farmer's Market. With husband and baby A and baby B in tow, we made it only two minutes after opening (pretty good with two three year olds!) Here are today's finds...it seems like I am always

Spinach

sweet carrots

broccoli

rushing to the World Hunger Relief booth first every Saturday--last week I missed the broccoli (that is what you get for arriving at 9:15). My goal has been to cook with whatever I buy at the Farmer's Market--no more finding recipes then shopping--I am buying what is in season, then finding something yummy to make.  I also got my favorite cheddar cheese from Texas Cheese House, more on that tomorrow! Here is tonight's dinner. (two toddler thumbs up)
BROCCOLI AND CHICKEN STIR-FRY
adapted from Everyday Food Light 
Serves 4
Total time: 25 minutes

1tsp grated orange zest plus 1/4c fresh orange juice
1/4 C soy sauce
1/4 C rice vinegar
1 TB cornstarch
2 tsp vegetable oil
1 lb of chicken (or pork) thinly sliced
2 garlic cloves minced
5 carrots (mine were really small) thinly sliced
1 head broccoli cut into bite size pieces
1/2 C water

1. In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch. In a large non-stick skillet, heat 1 tsp oil over medium. Working in two batches, cook chicken until browned. Transfer to a plate.

2. Add remaining oil, garlic and carrot to skillet. Cook, stirring occasionally, about 2 minutes. Add broccoli and the water. Cover and cook until crisp tender and water has evaporated, 2-4 minutes.

3. Add chicken (and juices) and reserved sauce to skillet. Cook, stirring until sauce has thickened (happens quite quickly)

what a great way to cook vegetables!