Month: April 2017

Lamb Sandwich with Tzatziki Sauce

Lamb
Tzaziki
Tzaziki on Wheat Bread
Open-face Sandwich

A mouthful of flavors with thin-sliced lamb chop served on rosemary-herb butter toast with a Tzatziki Sauce Recipe spread.

Ingredients

Leftover lamb

4 T tzatziki sauce plus 2 T

4 slices wheat bread

2 T rosemary compound butter

4 lettuce leaves

Avacado slices(optional)

Sunflower or pumkin seeds(optional)

Compound Butter Recipe

1/4 pound butter diced and cold

3 T herbs

Chop herb leaves and place in food processor. Pulse 2 to 4 times. Add butter and pulse until combined. Ready to use. Left over butter can be wrapped in plastic wrap and refrigerated for other recipes.

Directions

Serves 2

Thin slice lamb and set aside. I had 4 leftover lamb chops.

Spread compound butter on one side of bread. Heat skillet over medium high heat and cook two slices of bread until golden. Remove and cook next two slices and remove.Spread Tzatziki sauce on bread

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Add lamb to skillet toss and place on prepared bread.

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Add avacado, additional sauce, lettuce, and seeds. Serve open faced or close sandwich, slice and serve.

Little Gem Blood Orange Salad

Little Gem Avocado Citrus Salad

A crisp flavor filled salad with oranges, avocados, and seeds. Made with Little Gems that have been described as a miniature romaine with a butter lettuce sweetness.

Ingredients

2 Little Gem lettuce heads

3-4 Blood oranges

2 avacados  sliced

1/2 C Feta crumbles or Cotija

1/3 C cilantro leaves

1/2 C pepitas or sunflower seeds*

Lime dressing

1/2 C olive oil

1 lime juiced

1/2 C fromage Blanca*

4 t maple syrup or honey

1/2 t cumin

1/4 t red pepper flakes(optional)

Salt and pepper

Directions

Mix dressing ingredients together and set aside.

Remove little gem leaves and using small pastry brush dress leaves lightly with dressing.

Cut peel and membrane from oranges. Slice into thin circles.

On a serving plate. layer whole little gem lettuce leaves. Leaf stems should face center of the plate. When arranged, the leaves should have a circular pattern.

Next, distribute slices of orange on top of the little gem leaves.

Cut avocados into slices and layer onto leaves.

Sprinkle cilantro, Feta, and seeds generously over the salad. Drizzel additional dressing and serve.

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Notes:

Serves 4

Little Gems[sucrine] are a cross between romaine and butter lettuce. They are versatile as a stuffed appetizer, in salads, or grilled.

When  I’m in a hurry I chop the little gems and make a tossed salad.

*We use sprouted seeds. They are available in the bulk food section of our groceries or available prepackaged.

*Fromage Blanca substitutes are plain Greek yougurt or quark

We had this for dinner last night with Mexican roasted corn and green chili soup.

 

Pico de Gallo (Salsa Fresca)

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Chunky pico de gallo or salsa fresca.  Quick to make and better than out of jar.  Fresh and tangy with the brightness of fresh lime and bold pepperiness from jalapeño.  I learned this recipe from a 10 year-old friend–it’s that easy to make.  

Ingredients

2 Roma tomatoes

1 jalapeño (or serrano)

1 garlic clove minced

1//2  lime juiced

1/4 C chopped cilantro

1/4 t cumin

1/4 t cayenne pepper

Salt and pepper

Directions

Remove seeds from tomatoes and dice and place in medium bowl.

Remove seeds from jalapeño and dice. Add to tomatoes.

Add in garlic, cilantro, cumin and stir to combine.  If the cumin is aged, add another dash.

Add lime juice and season to taste.

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Serve with tortilla chips.

Note:

We eat pico de gallo  on our grilled fish, add to salads, tacos and burritos.

For a low calorie salad, use pico de gallo with juice.  There is no fat.

 

Deviled Eggs

 

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Deviled eggs are easy elegance for any gathering.  Start with a basic recipe and then customize as you like–capers, herbs, paprika, pickles 

Ingredients

12 eggs

1T Dijon mustard

2 T mayonnaiser

1/8 C creme fraische

1/4 C sour cream

1/2 t vinegar

1 T capers*

1/4 t hot sauce*

1/4 t Worcestershire  sauce

Parsley leaves[optional]

Bacon crisps and paprika right before serving

Directions

Bring eggs to boil and then cover and set aside for 10 minutes. Drain and place in ice water for 15 minutes.

In medium bowl combine mayonnaise, creme fraische, mustard, sour cream,  vinegar, capers, hot sauce, worcestshire sauce and mix. Adjut seasoning.

Cut eggs in half length wise. Place yolks in sauce bowl and mash with fork until creamy. Transfer mixture to whites . Add parsley leaf to each.

Serve with paprika and bacon crumbles or cover container and refrigerate until ready to serve.

Note

*I also have used diced green olives or diced shallots in place of capers.

*I use jalapenos diced or more hot sauce if it is just for our family.

Jelly Roll with Lemon and Raspberry Coulis

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A cake filled with a tart lemon filling, blanketed in whipped cream. Fresh berries compliment the flavor of the cake and curd.

Ingredients

Cake

1 cup cake flour sifted

1 t baking powder

1/4 t salt

3 eggs large

1/3 cup water

1 t lemon extract

Curd

3 eggs

1/3 cup sugar

1/2 cup lemon juice

Zest of 2 lemons

pinch of salt

6 T butter cold and diced

Raspberry Coulis

3 cups fresh raspberries

1/4 cup water

6-7 T sugar

Pinch of salt

1 t lemon juice*

* I use a blade zester and do not strain curd.

Whipped Cream

4 ounces of heavy cream

1/8 C of confectioners sugar

Directions

Oven 375° Line 15 by 10 1/2 by 1 inch with parchment paper buttered. I also spray the pan with Pam before I add the parchment paper. After baking place on parchment  paper covered with sifted confectioners sugar.

Cake

Sift flour,baking powder, and salt in bowl three times and set aside.

Beat eggs with electric mixer at high speed until thick and creamy. The egg mixture will fall off in ribbons when you lift the beater. Reduce speed to low and slowly beat in sugar. Add in water and lemon extract and continue blending.

Slowly add in dry ingredients in three batches until batter smooth. Pour into prepared pan and spread to corners. Bake 10 to 15 minutes or until cake tester inserted into cake comes out clean.

Loosed edges and turn upside down on parchment paper and carefully remove paper. Trim edges and roll starting at short end. Cool on wire rack.

Curd

Whisk eggs, sugar, zest, and salt in heavy sauce pan until light in color. Place pan over medium heat and add lemon juice and butter. Stir constantly with spatula until thick and begins to bubble. Pour into bowl and cover with plastic wrap. Refrigerate until cool before spreading on roll.

Coulis

Heat water and sugar over medium heat until sugar dissolves. Add berries and salt and cook for 1 minute. Pour into food processor and purée.  Strain through fine mesh screen using spatula to force as much purée as possible through mesh in a lidded container add lemon juice. Refrigerate until serving. Lasts refrigerated about 3 days.

Assembley

Unroll and spread with lemon curd. Roll up and dust with confectioners sugar or more decadent frost in whipped cream. Slice and serve with raspberry coulis and fresh berries.

Notes

My Mom always used waxed paper instead of parchment paper. She always had good results and the cake always was delicious.

I let the cake cool for about 5 minutes before removing the parchment paper.

During berry season we slice the cake add whipped cream made with raspberry coulis and add a generous serving of fresh raspberries and black berries.

My daughters version of the cake.

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Alaska Cod Burger with Spicy Slaw

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A spicy cumin-infused cole slaw served with Alaska beer-battered cod filets on a pretzel bun. The dressing add southwestern flair to a classic buttermilk dressing. 

Ingredients

5 C  red cabbage

3/4 t sea salt

1/2 C carrot ribbons

1/2 large shallot diced

1/3 C cultured buttermilk (2% milk fat)

1 1/2 T mayonnaise

1 1/2 T sour cream

1/2 t Dijon mustard

1 1/2 t ground cumin

1 t Sriricha (or other hot pepper sauce, preferably one with garlic)

1/4 t cayennne

1 T sugar

2 T lemon champagne vinegar

Salt and pepper

4 cod filets

4 pretzel buns

1/2 C rough chopped dry roasted peanuts (optional)

Directions

Serves 4- 6

Using mandolin with thin slicer blade, slice cabbage. Hand slice remaining cabbage. (Careful not to cut your hands.)

Place sliced cabbage in colander and toss with sea salt. Place colander on top of bowl to catch extracted water. Let cabbage sit for 1 to 4 hours. Discard excess water in bowl.  Cabbage will have softened and crunchy texture.

Rinse the slaw in cold water and drain Pat dry on layer of paper towels or clean cloth.

Add shallots and carrot grated ribs to cabbage. Add dressing with chopped peanuts and gently toss.

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Serve.

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Notes 

Red cabbage is a sweeter variety for cole slaw.

Purging the excess water from the cabbage is an extra step, but you get a slaw that is not swimming in dressing or watery. The other option is slice the cabbage dress and eat immediately, but the cabbage does not absorb as much flavor.

Southwestern dressings are good with tacos, grilled chicken, and fish or chicken filets.

Use remaining dressing and slaw to dress  filets and buns for big flavor boost. Or as a side dip.

 

 

 

 

 

Orange Sherbert

Orange Sorbet its Blackberries Orange Sorbet its Blackberries Orange Sorbet its Blackberries

A refreshing summer dessert. Tastes good and easy to make,

Ingredients

1 1/2 C fresh squeezed orange juice*

Zest from 2 oranges*

1 1/2 T lemon juice

1/2 C sugar

1  whole milk

1/2 C cream

1/2 t vanilla

Directions

Place Cuinart® ice cream maker bowl in freezer day before making sherbert.

Whisk juices, zest, sugar, and vanilla together in medium bowl until sugar has dissolved. Whisk in milk and cream.

Place in freezer for 1-2 hours. I removed the mixture from the freezer when I saw a ring of frozen sherbert around the edge of the bowl.

Whisk sherbert mixture and then pour into spout of the ice cream maker. Turn on the ice cream maker and the mixture should be thickened in 15-20 minutes. Mine was soft serve in 14-15 minutes.

Remove sherbert to lidded bowl. Ready to serve or cover and place in freezer.

Notes

* I used 2 blood oranges for a deeper orange color. Blood oranges also have some additional depth of flavor.

*For zesting  I use a microplane and achieve a very fine zest.

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To save calories you can skip the cream and just use whole milk.

Serve in a colorful dish that picks up the orange flavor.
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Turkey Sausage Burger with Pretzel Bun

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Kitchen to table meal of turkey sliders on a pretzel bun served with green beans and roasted fingerling potatoes in 30 minutes

Ingredients

1 pound Jennie-O® spicy turkey sausage*

1/3 C panko

1 shallot diced

1 C Mexican cheese blend

1/2 t rosemary finely chopped

4-5 Munster or Havarti cheese slices(optional)

4-5 pretzel buns split

Burger dressings: lettuce, tomato slices, pickles, Tzatziki sauce,mayonnaise, mustard or what ever is available

Sides: roasted fingerling potatoes and green beans

Fingerlings

2 pounds sliced in half and tossed in olive oil

Seasoning of choice

Green beans

3/4 -1 pound fresh green beans

Salt and pepper

Directions

Foil covered baking sheet. Pan with boiler insert. Oven temperature 400º F  Serves 4-5

Fingerlings

On foil covered baking sheet add olive oil covered fingerlings. Season with salt and pepper. Roast turning once about 15 minutes roasting time. Plate and adjust seasoning if needed

Green beans

Wash and destem green breans. Bring about 1″ to 1 1/2″ water to boil in pan with steamer basket. Add beans cover and cook until al dente about 4-5 minutes. Season and plate

Burgers

Place on Ingredients in bowl and combine.

Heat large skillet on medium high heat with 1 tablespoon of olive oil. Form turkey mixture into 4 large patties or 5 slider patties.

Place patties in skillet and cook about 8 minutes per side or until temperature reaches 165º F. Add cheese slice if desired  and cook 2-3 minutes.

Transfer burgers to split buns. Serve wth green beans and fingerlings

Note:

* I do not add salt to the turkey sausage as it is already seasoned. I will add other herbs that I have available.

 Good after a busy day with sports and school work.

Pineapple Custard Cheesecake

A tropical fruit dessert that goes well with a fish entree 

Ingredients: 

Pie  Crust

1 3/4 C graham cracker crumbs

1/3,C sugar

6 T melted butter

Pineapple Custard

8 ounce can crushed pineapple drained

2 eggs beaten

1 C sugar

2 T butter

Pineapple Cheesecake

8 ounces of cream cheese

1/2 C sugar

1 1/2 C  heavy whipping cream

8 ounce can pineapple drained

*Top with mango slices or Strawberry slices(optional)

Whip cream (optional)

Directions

Oven temperature 350º F  Serves  8

Crust

Add crumbs to medium sized bowl add sugar and mix. Combine mixture with melted butter. Place evenly into a 9 inch spring form pan and press using the bottom of a flat based cup or your fingers and work your way up the sides. Bake for 7-8 minutes and cool.

Pineapple Custard

Add 2 eggs beaten, sugar, butter, and drained pineapple to small sauce pan and cook over medium heat stirring gently until thickened. Set aside to cool.

Cheesecake

Whip cream to heavy peaks and set aside. Whip softened cream cheese and sugar until fluffy. Add in drained pineapple. Fold the whipped cream into the cream cheese mixture.

Pour the cooled pineapple custard into the pie crust and spread evenly.  Next pour the cream cheese mixture over the custard and spread evenly. Refrigerate the pie for 2-3 hours.

Notes:

*Serve with mango slices or strawberries with a dollop of whipped cream. I prefer the mango if available.

 

 

 

 

 

Alaska Bison Bolognese with Pappardelle*

Our friends shared their bison with us. We adjusted the tradional Bolognese sauce and pasta and it was delicious with bison.

Ingredients

2 pounds ground bison

2 T butter

2 T olive oil

1 T  bacon grease

1 carrot diced

1 celery stalk diced

1/2 large onion diced

2 garlic cloves minced

1 C dry white wine

1C milk

1 C Swanson’s beef stock

1 T Cento® tomato paste

14.5 ounces crushed plum tomatoes 

2 T chopped parsley

1 t oregano

1 t thyme

6 T Worcestershire sauce 

1 T poultry seasoning

1/2 C Parmesan- Reggiano

Pappardelle pasta*

Directions

Melt butter, bacon grease, and olive oil in large Dutch oven. Add onions, carrots, and celery and sauté until golden over medium high heat about 5-7 minutes. Add garlic stir for about 30 seconds. Add bison and cook until dark brown and separate until crumbly. Add wine to deglaze and bring mixture to a boil. Cook until the liquid is reduced by 3/4. Season the meat mixture to taste with salt and pepper. Add beef stock, milk, crushed tomatoes, and tomato paste then bring to boil. Cover and simmer over very low heat for two hours. Check occasionally for sauce sticking to bottom of pan. If sauce is sticking lower heat and add water.Add parsley, oregano, thyme, tomato sauce, Worcestershire sauce, poultry seasoning, and Parmesan. Simmer over very low heat uncovered for about 15-20 minutes to meld seasonings. Add last tablespoon of butter and pour over the papperdelle and toss.

Serve with a crusty bread. 

Note:

*Substitutions for papperdelle pasta are tagliatelle or fettucine.