Mama’s Cookin’ February 27, 2008

My mom is the best cook, simply put.

All those cooking tips so far in the blog post (as of Feb. 26), I heard her say at one time or another. She can look at a sauce and by the texture, color or aroma tell what’s missing. She also gives it the ol’ fashion taste test.

Her homecooking is exactly that – homey, warm, soothing.

As a family growing up, we made a point to sit down for dinner together every night. There was joy around the food, laughter around the table and lovely memories of dinners at my house. It was a time to relax, take 30 minutes out of a busy homework night, and just enjoy.

Every year she happily makes the brisket at Hannukah and the turkey at Thanksgiving (28 people last year!).

She’s happy when she cooks and that’s what I learn from her. She taught me how to be flexible, imaginative and courageous – in the sense of..what the hell, just try it! – when it comes to cooking.

Especially now that I’m not just eating granola bars for dinner anymore, I call her about anything (and everything else) cooking related. How do I shred chicken? How do I make a stir fry? What’s your recipe for kasha varnishke’s (recipe to come) again?

She’s a whiz. And there’s a whole lot more I plan to learn.

Orange Chicken February 26, 2008

My mom’s recipe. This also gives me a chance to write about mama’s cookin’

Ingredients

1/2 cup orange juice

2 T. dijon mustard

1 tsp. worcestershire sauce

pepper and garlic powder to taste

1/2 cup parmesan cheese

1/2 cup bread crumbs*

1 tsp. paprika

3 chicken breasts

dash of rosemary or thyme

* simple bread crumbs: put slices of bread in a blender and mix away.

Directions

1. Preheat oven to 350

2. In small/medium sized bowl, mix orange juice, mustard, worcestershire sauce and pepper/garlic powder.

3. In another separate small/medium size bowl, mix parmesan cheese, bread crumbs and paprika.

4. remove, rinse and pat dry chicken breasts.

5. One by one, place chicken in bowl with all the liquids. Cover chicken completely turning it over a couple times to make sure it’s completely covered.

6. Then dunk in bowl of dr ingredients. Cover chicken completely. Place in baking dish. Repeat with other pieces of chicken.

7. If there is some remaining dry ingredient mix, sprinkle over the top of chicken breasts. Garnish with rosemary or thyme.

8. Bake, uncovered for 40 minutes.

Can be served with long grain rice or green salad.

Quick Note February 25, 2008

I should say that all the recipes I’m putting up here have been tried and true.

That’s it – quick and simple. Have a great day!

Blueberry Yogurt Coffee Cake February 25, 2008

Courtesy of Washington Post food section.

This is great as dessert, breakfast or brunch item! And it’s relatively healthy considering it has minimal oil and no butter or other fatty ingredients. Enjoy!

Ingredients

1/2 cups flour

1/2 cup whole-wheat flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnnamon

1 1/4 cups nonfat plain yogurt

1/3 cup canola oil

1/3 cup plus 1 teaspoon brown sugar or dark brown sugar (any brown sugar works)

1 large egg plus 2 large egg whites

1 1/2 teaspoons vanilla extract

1 1/2 cups blueberries (fresh or frozen)

1 cup low-fat granola

Directions

1. Preheat the oven to 350 degrees. Lightly grease a 10-inch round cake pan with nonstick cooking oil spray.

2. Combine and sift the flours, baking powder, baking soda, salt and cinnamon in a large bowl, whisking to mix well.

3. In a separate medium bowl, combine the yogurt, canola oil, 1/3 cup of the brown sugar, eggs and vanilla extract, mixing well.

4. Make a well in the flour mixture and pour in the yogurt mixture, stirring just until the dry ingredients are moistened. The batter will be lumpy.

5. Pour blueberries into small bowl. Sprinkle all-purpose flour over the blueberries until all are coated. This helps prevent the blueberries from drooping to the bottom of the coffee cake while cooking.

6. Use a spatula to gently fold in the blueberries.

7. Transfer to the prepared pan and sprinkle the granola evenly over the top, then sprinkle the remaining 1 teaspoon of brown sugar.

8. Bake for 30 to 35 minutes or until the center of the cake springs back when lightly tapped with your finger. Serve warm.

Flank Steak Panini February 25, 2008

Courtesy of Williams-Sonoma recipes.

Ingredients

For the marinade:

3 garlic cloves, minced

2 tsp. Dijon mustard

2 Tbs. balsamic vinegar

2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/8 tsp. red pepper flakes

3 Tbs. olive oil

1 flank steak, about 1 1/2 lb.

1-lb. loaf herbed focaccia

1/2 cup caramelized shallots*

6 oz. mozzarella cheese, sliced 1/4 inch thick (I used brie and it was amazing.)

1 cup arugula

Olive oil for brushing (optional)

Salt and freshly ground black pepper, to taste

*caramelizing shallots: in a skillet, melt tablespoon of butter. let the pan get hot. Add sliced shallots, sprinkle a few teaspoons of granulated suga and stir. Done!

Directions

1. To make the marinade: in a small bowl, whisk together the garlic, mustard, vinegar, salt, black pepper, red pepper flakes and olive oil. Transfer the marinade to a sealable plastic bag and add the flank steak. Remove the air from the bag and seal. (add ingreidents as necessary to cover steak and have left over in the bag) Refrigerate for 1 hour.
2. While steak marinating, prepare carmelized shallots.*

3. Preheat an George-Foreman-type-grill

4. Remove the steak from the bag and scrape off the excess marinade. Place the steak on the panini press close the lid and cook for 5 to 6 minutes for medium-rare, or until done to your liking. (or on a skillet is fine)

5. Transfer the steak to a cutting board and let rest for 3 minutes. Cut the steak into slices 1/8 inch thick. (thin slices are key!)

6. Cut the focaccia rolls in half. Prepare sandwich with caramelized shallots, steak, cheese and arugula. Season with salt and pepper.

7. Place 2 sandwiches on the panini press, close the lid and cook until the bread is crisp and the cheese is melted, about 2 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining sandwiches.

Voila…enjoy!

Cooking Tips February 25, 2008

This will update regularly. Hopefully it will show up under recent posts each time that happens.

The purpose of this section is as I experience and learn – I want to share! So…here are some already accumulated cooking tips from past experiences and of course, my mom.

And if you have any you’d like to share, please send in a comment.

1. Keep the kitchen clean before, during and after the cooking process.

2. Timing is everything!

3. Do all the chopping and dicing beforehand so that you’re not chopping with a pot of boiling water about to spill over, a skillet that’s about to burn and rice that’s about to char.

4. Be patient!

5. Read the recipe all the way through before cooking, then you can get an idea of how each ingredient plays into the meal. From there, the creative juices come flowing forth.

6. Taste as you cook! How will you know what flavor spice or aroma is missing without it?

7. Put some music on and get in the groove.

8. Have Fun!!

Green Enchilada Pie February 25, 2008

Courtesy of Williams-Sonoma recipes. Serves 10 -12.

This recipe can be altered and adjusted – just like any the recipe – depending on how many people you’re serving. It’s usually just James and I..but I wanted to give you the original measurements and proportions.

I added my own twist to it, I’ll indicate where necessary.

Ingredients

3 lb. chicken thighs (I use boneless, skinless organic chicken breast)

2 Tbs. salt (I use minimal salt)

1 cup vegetable oil

15 corn tortillas

1 jar green chili verde

1 lb. Monterey jack cheese, shredded

1/4 cup finely diced red onion

1/4 cup fresh cilantro leaves (or just cilantro in a spice jar works)

1 cup crumbled queso añejo cheese or other crumbly, salty cheese such as
feta (you can just use left over monterrey jack if you prefer…)

Necessary spices: cumin, paprika, pepper, chili powder

Directions

1.Put the chicken thighs/breasts in a large pot, add water to cover and stir in the salt. Bring to a simmer over medium heat and simmer until the chicken is cooked through, 20 to 25 minutes.

2. Drain the chicken. When the chicken is cool enough to handle, remove the meat from the bones, discarding the skin, and shred the meat.* Set the chicken aside.

3. (emily’s addition):after the chicken is shredded and cooled, dash on the paprika, cumin and chili powder. make sure all the chicken is coated with the spices.

3. Preheat an oven to 400°F. Lightly grease a 9-by-13-inch roasting pan.

4. In a sauté pan over medium heat, warm only a teaspoon or two of oil. Using tongs, quickly pass each tortilla through the hot oil until softened, 2 to 3 seconds. Drain on a paper towel-lined baking sheet. (No need to drench the tortillas.)

4. Pour 1/2 cup of the chili verde into the prepared roasting pan and spread evenly. Place 3 tortillas on top.

5. Top with 1 cup of the chicken then 1 cup of the jack cheese and 1/2 cup of the chili verde starter.

6. Repeat the layering 4 more times, ending with a layer of tortillas. Top with the remaining 1/2 cup chili verde starter and the remaining jack cheese.

7. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is bubbly and lightly browned, about 20 minutes more.

8. Remove from the oven and let stand for 10 minutes. Sprinkle the red onion, cilantro and queso añejo cheese on top.

*shredding meat: after you boil the chicken. Let it cool. Then use your 10-digits and shred that chicken apart.

Blueberry Oat Bars February 23, 2008

These are delicious! They can be eaten anytime of day and cheer anyone up!

Total work time: about 30ish minutes.

Ingredients

1 3/4 cups oats

1 1/2 cups all-purpose white flour

3/4 cups packed brown sugar

1/2 cup chopped nuts (pecans, walnuts, almonds)

1/2 tsp. baking soda

1/2 tsp salt

3/4 cup margarine

2 cups blueberries (frozen or fresh)

1/2 cup sugar

3 T. water

2 T. cornstarch

2 tsp. lemon juice

Directions

1. Heat oven to 350 F.

2. Grease 11×7-inch glass baking dish.

3. Combine oats, flour, brown sugar, nuts, baking soda and salt

4. Melt margarine and add, mixing until crumbly. (I found that I had to add more as needed to make the ingredients stick together.)

5. Press 1/4 of the mixture onto the bottom of dish, so it’s a thin dense layer.

6. Bake 10 minutes(ish)

7. Meanwhile, combine blueberries, sugar and (only) 2 tablespoons of water.

8. Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally.

9. In a separate bowl, combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well.

10. Gradually stir into corn starch mix into blueberry mixture; cook and stir until thickened.

11. Spread the blueberry mix over over partially baked base to within qarter- inch of the edge; cover with remaining oat mixture. Press down lightly.

12. If you have extra blueberries, sprinkle them on top.

13. Bake 18 to 20 minutes or until topping is golden brown. (i found it took about 30 minutes, but it all depends on your oven.)

14. When done, let it cool for at least 20 minutes. Make sure it’s completely cool before cutting into them. Then….voila, enjoy!

Welcome! February 23, 2008

First post. Here it goes! I’ve never been apt at writing and keeping up with blogs. But, since I graduated I found a new love for cooking. And I thought why not try blogging again about something that I thoroughly enjoy!

It took a while to find the name, but thanks to my dear friend and roommate, Yvette, a good name emerged and now I can get this thing off the ground.

I plan for this blog to be about my trial and errors and experiences in the kitchen – cooking, baking, mixing, experimenting and more.

I’m going to incorporate not only recipes, but photos, videos and any other links that would enhance my cooking, and your watching, experience.

Well, that’s it for now. Stay tuned as I beef up (no pun intended) this blog.

To read my manifesto-of-sorts… you can read the post: what’s so great about cooking?