Saturday, March 30, 2013

Turkey Cutlets with Jalapeño Sauce

There was a time that we prepared this dish weekly.  It was one of our favorite meals.   How did we lose sight of what was right in front of us? In life as in food, as much things change they can stay exactly the same.



Turkey Cutlets with Jalapeño Sauce
Serves 4
Recipe from Cook Healthy

Ingredients:
1 pound turkey breast cutlets
1/3 cup all-purpose flour
1/2 teaspoon freshly ground pepper

2 teaspoons vegetable oil

Vegetable cooking spray
1/4 cup sliced green onions
1/2 teaspoon peeled, minced ginger root

1/2 cup red jalapeño jelly
1/4 cup unsweetened apple juice
1 tablespoon red wine vinegar
1 teaspoon low-sodium Worcestershire sauce

2 teaspoons cornstarch
1 tablespoon water
Green onion curls (optional)

Directions:
1.  Place cutlets between 2 sheets of heavy duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin.  Combine flour and pepper; dredge turkey cutlets in flour mixture.

2.  Heat oil in a large nonstick skillet over medium heat until hot.  Add cutlets, and cook 3 to 4 minutes on each side or until done.  Transfer to a platter, and keep warm.  Wipe drippings from skillet with a paper towel.

3.  Coat skillet with cooking spray; place over medium high heat until hot.  Add sliced green onions and ginger root; sauté until tender.  Add jelly and next 3 ingredients.  Reduce heat, and cook until jelly melts and mixture is throughly heated.

4.  Combine cornstarch and water; stir until smooth.  Add to jelly mixture.  Cook, stirring constantly, until thickened and bubbly.  Spoon sauce over turkey cutlets; garnish with green onion curls, if desired.

Enjoy!

Wednesday, March 27, 2013

Wordless Wednesday





Photo submitted by Chef Christo Gonzalez

Saturday, March 23, 2013

Dirt to Table Experience: Pan-Seared Brussels Sprouts with Cranberries Pecans and Blue Cheese

Mental note to self....Grow MORE brussels sprouts NEXT fall.

One of the many challenges that presents itself each season (keeping in mind my novice gardening skills), is how much to grow.  The lesson that needs to be learned is asking the question, what vegetables do we want to enjoy seasonally, and which ones should be preserved or "put-up" as they like to say here in the South to enjoy throughout the year.  You would think that would be easy, it is not.

I realize that brussels sprouts (like beets) can be a love it,  or hate it vegetable.  Brussels sprouts easily fall into my "love them" category.  What makes brussels sprouts more beautiful is that they grow very well during the fall/winter season here in north Florida.  The question that begs to be asked is why we only planted four plants?  Four plants will give you enough bounty to enjoy seasonally for two people. We need more than that!

While perusing Pinterest, I came across a recipe that was a wonderful way to enjoy brussels sprouts in a way that reflects the season with cranberries, pecans and a bit of blue cheese.

You can tell these are fresh from the garden


This is a beautiful side dish. If you choose to use the barley then you have a meatless main entree.


Pan-Seared Brussels Sprouts with Cranberries Pecans and Blue Cheese
Serves 4
Recipe from Rachel Schultz


Ingredients:
1pound brussels sprouts, halved
2/3 cup fresh cranberries
1/3 cup gorgonzola or other blue cheese
1/3 cup pecans
2 cups (measured uncooked barley) cooked
Note: I did not use the barley. 
1 Tablespoon maple syrup
1 Tablespoon balsamic vinegar
Olive oil
Salt and Freshly ground black pepper

Directions:
Heat skillet with a drizzling of olive oil over medium heat.  Season brussels sprouts with salt and freshly ground pepper and combine with cranberries in skillet.

Cook sprouts and cranberries for 8-10 minutes until berries begin to burst and sprouts become tender.  Add balsamic vinegar and maple syrup.  Stir to coat and remove from heat.

Toss barley, sprouts, cranberries and pecans in a large bowl.  Top with blue cheese and serve.

Enjoy!

Wednesday, March 20, 2013

Wordless Wednesday





Photo submitted by Diane 

Saturday, March 16, 2013

Hot Soup: Chicken Khao Soi

This soup graced the cover of Bon Appetit magazine and then graced our family table.

Boneless chicken thigh meat, chiles grounded into a paste with curry, garlic, cilantro, ginger and coriander, then simmered all together in coconut milk and broth are the highlights in this Thai inspired soup.

Topped off with fresh red onion, lime, cilantro and bean sprouts and this soup becomes soulful and comforting.


Chicken Khao Soi
Serves 6-8
Recipe from Bon Appetit




Ingredients:

Kaho Soi Paste

4 large dried new Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2" piece ginger, peeled, sliced
1/4 cup chopped cilantro stems
1 Tbsp. ground coriander
1 Tbsp. ground turmeric
1 tsp. curry powder

Soup

2 Tbsp. vegetable oil
2 14-oz. cans unsweetened coconut milk
2 cups low-sodium chicken broth
1-1/2 lb. skinless, boneless chicken thighs, halved lengthwise
1 lb. Chinese egg noodles
3 Tbsp (packed) palm sugar or light brown sugar
Kosher salt
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

Ingredient Info: Dried chiles are available at Latin markets; Chinese noodles and chili oil are available at Asian markets.  All can be found at many supermarkets.

Directions:

Khao Soi Paste

Place chiles in a small heatproof bowl, add boiling water to cover and let soak until softened, 25-30 minutes.

Drain chiles, reserving soaking liquid.  Puree chiles, shallots, garlic, ginger cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Soup

Heat oil in a large heavy pot over medium heat.  Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes.  Add coconut milk and broth.  Bring to a boil; add chicken.  Reduce heat and simmer until chicken is fork tender, 20-25 minutes.  Transfer chicken to a plate.  Let cool slightly; shred meat.

Meanwhile, cook noodles according to package directions.  Add chicken, 3 tbsp. fish sauce, and sugar to soup.  Season with salt or more fish sauce, if needed.  Divide soup and noodles among bowls and serve with toppings.

Wednesday, March 13, 2013

Wordless Wednesday





Photo submitted by Beth Hayes

Friday, March 8, 2013

Dirt to Table Experience: Indian Vegetable Curry

There are days when I need to shake-up my meat and potatoes family.   I have tried with limited success to move my boys away from a meat focused diet to at least entertaining the idea that there are other delicious, more healthy options.  They entertain only the idea of indulging me, not the idea that this is a better way to eat.  So, my quest to shake up the family eating habits continue.

I offered up this gem of dish for dinner one night.  Mostly fresh vegetables from the garden simmered in a curry-scented coconut milk, and served over rice.  The dish is creamy and fragrant, and damn it was good.  My teenager, gave me the stink-eye.  My husband willingly ate it, claimed it was good and then promptly moved on.  Proof that there is still a glimmer of hope for this family.



Indian Vegetable Curry
Serves 4-5
Recipe from Fine Cooking


Ingredients:
1 cup unsweetened coconut milk
12-oz. cauliflower florets, cut into bite-size pieces (about 3 cups)
1 large carrot, sliced 1/4-inch thick on the diagonal
1 medium yellow onion, halved and thinly sliced lengthwise
1 Tbs. minced fresh ginger
2 tsp. minced garlic
2 tsp. hot curry powder; such as Madras
Kosher salt
3 oz. baby spinach (about 3 lightly packed cups)
1 15-oz. can chickpeas, drained and rinsed
2 medium plum tomatoes, cut into 1/2-inch dice
3 Tbs. chopped fresh cilantro

Directions:
In a 12-inch skillet set over medium-low heat, stir together the coconut milk, cauliflower, carrot, onion, ginger, garlic, curry powder, and 1 tsp. salt.  Raise the heat to high and bring to a boil; reduce to a simmer, cover and cook stirring often, until the cauliflower is tender when pierced with a knife, about 10 minutes. (If the pan looks dry, stir in water 1/4 cup at a time.)

Stir in the spinach, chickpeas, and tomatoes and continue to cook until the chickpeas are heated through and the spinach is wilted, about 5 minutes.  Stir in the cilantro, season to taste with salt, and serve.

Enjoy!

Wednesday, March 6, 2013

Wordless Wednesday





Photo submitted by Berl Childers

Sunday, March 3, 2013

Sunday Supper: Salisbury Steak with Caramelized Onion Gravy

If you follow Mary at One Perfect Bite then you have probably  seen her recipe for this American classic.  The moment I saw her post, I immediately thought Sunday Supper!  This is pure comfort food.  Served up with mashed potatoes or noodles, this one rocks.

The onion gravy sauce is traditionally a rich brown coloring.  I used more tomato paste than called for and the sauce kept the dark red hue.

Definitely put this on your "To make" recipe list.

By the way, if you have not visited Mary's blog One Perfect Bite  I think you should hop right over and say hello.


Salisbury Steak with Caramelized Onion Gravy 
Serves 4-6
From the Kitchen of  One Perfect Bite


Ingredients:

Onion Gravy
2 large red onions, thinly sliced
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
3 cups low sodium beef broth
1/2 dry red wine (optional)
1 Tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper

Meat Patties
1 pound lean ground beef
1/2 cup cooked white rice
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 Tablespoons chopped parsley
1/2 teaspoon dried thyme
1 Tablespoon olive oil

Directions:
1. To make gravy: Heat butter in a large sauté  pan.  Add onions and cook over medium-high heat, until onions stat to brown, stirring occasionally.  When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth.  Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning.  It should take at least 25-30 minutes to properly caramelize onions.  Stir in flour and cook for about 2 minutes.  Add wine and reduce by half.  Stir in remaining beef broth and tomato paste.  Stir in cider vinegar.  Simmer for 10 minutes.  Add salt and pepper to taste.  Reduce heat to low and keep warm.

2.  To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl.  Shape into 4 oval patties about 3/4-inch thick.  Heat olive oil in a large non-stick skillet set over medium-high heat.  Sear patties about 3 minutes per side, or until a brown crusts forms.  Pour gravy over patties and simmer for an additional 10 minutes.  Serve with warm mashed potatoes or noodles.

Enjoy!