Category Archives: Main Dish

Corned Beef Grilled Cheese Sandwich

Posted by deliciousonadollar in Quick Meals, Sandwichs and tagged with , , , , , ,
Grilled Corn Beef and Cheese Sandwich.

Grilled Corn Beef and Cheese Sandwich.

Did you know  that everyday is some kind of National Food Holiday?  And some days celebrate more than one kind of food.  I don’t usually pay much attention to this sort of thing because some of them are just plain silly.  For instance, you could get pretty tipsy if you celebrate National Mulled Wine Day,  or bust a gut for National Nutella Day, or get really greasy fingers on National Fried Chicken Day. See what I mean?

However there is one that I could get into in a big way.  I really love grilled cheese sandwiches, and if there was a day to celebrate them, I would eat them all day.  Well,  SURPRISE! Grilled cheese is so highly regarded it has not just a day, but a whole month devoted to it, and this is it.  April is National Grilled Cheese Month.  Yea, I am totally in.

If you like corned beef and you love grilled cheese sandwiches, then you are gonna love this sandwich that combines both along with some glazed onions cooked in dark beer.  WOW! what a combination.

With some corned beef left from our Irish meal, I made these sandwiches for a weekend lunch.  You can make the sandwich anytime using corned beef from the deli, but I used what I had on hand.  You start by slowly cooking sliced onion in a little butter with some sugar, salt and pepper, then add dark beer such as porter or stout.  Let that cook slowly to condense it into a syrupy liquid.  Add the corned beef and heat it up.  Then layer up the sandwich, and grill it.  Rich, gooey, filling and soooo good.

CORNED BEEF GRILLED CHEESE SANDWICH

Worcestershire sauce and whole grain mustard contribute their flavors, too.

Worcestershire sauce and whole grain mustard contribute their flavors, too.

MAKES  2

  • 1  1/2  Tablespoons unsalted butter
  • 1 small onion, thinly sliced
  • 1 Tablespoon sugar
  • salt and pepper
  • 3/4 cup dark beer, such as porter or stout
  • 2 ounces deli sliced corned beef, cut into strips
  • 2 teaspoons Worcestershire sauce
  • 1 Tablespoon whole grain mustard
  • 1  1/2 cups grated cheese
  • 4 slices marble rye bread

1.  Melt 1/2 Tablespoon butter in a large skillet over medium-high heat.  Add the onion and sprinkle with the sugar, 1/2 teaspoon salt and pepper to taste.  Cook, stirring occasionally, until soft and golden, about 10 minutes.

Cooking the onions with seasonings.

Cooking the onions with seasonings.

Add the Worcestershire sauce, mustard, and beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes.  Remove from heat and stir in the corned beef.

Corned beef added into the pan.

Corned beef added into the pan.

2.  Divide half the cheese between 2 bread slices;  top with the corned beef mixture, and the remaining cheese and 2 bread slices.

Layer up the ingredients on the rye bread.

Layer up the ingredients on the rye bread.

3.  Melt the remaining 1 Tablespoon butter in a large skillet over medium heat.  Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.***

***  I used my panini pan to grill the sandwiches, and instead of using butter to toast them, I spread mayonnaise on the outer sides of the bread.  This makes a nice golden toasted sandwich.   I read somewhere that chefs in restaurants use mayonnaise for grilled sandwiches, so now I do it, too.

Don't let the remainder of that beer go to waste, enjoy it with your sandwich.

Don’t let the remainder of that beer go to waste, enjoy it with your sandwich.

SOURCE:  Food Network Magazine,  March, 2013

Orecchiette with Kale and Breadcrumbs

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Orecchiette with kale and breadcrumbs (and sausage).

Orecchiette with kale and breadcrumbs.

In Italian, orecchiette  means “little ears”, and for this dish that pasta is the perfect shape for holding the kale and bread crumbs. I love the fact that there are so many different shapes of pasta and each of them, or similar ones, are meant for a specific type of sauce.  One cannot get bored with pasta when there are so many to choose from.

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I had never cooked with orecchiette before, but on reading the recipe, it looked like something I would like (including my newfound fondness for kale).  This is a hearty dish that is vegetarian, but accepts the addition of meat -in this case, sausage-very well.   I wasn’t sure if a meal consisting of only pasta and kale would be adequate for Mr. D.  so I decided on adding crumbled Italian sausage rather than whole links or slices because of the shape of the pasta.  In the supermarkets that I go to, this pasta shape was hard to find.  The “name brand” pasta companies didn’t seem to have it.  I finally found it in the isle with imported foods.

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The yield of this recipe is large, probably enough to feed 6 people.  I used half a pound of pasta and kept all the other ingredients the same, plus I added half pound of ground Italian sausage (no casings).  This was enough for two of us with enough left over for another meal, or for lunches.  It is very flavorful; we really enjoyed it, and the homemade bread crumbs are a great addition.  Whatever dry bread you may have on hand can be used for the crumbs.  I had a piece of baguette that I used and it worked out well.

ORECCHIETTE WITH KALE AND BREADCRUMBS

YIELD:    about 6 servingsIMG_3559

INGREDIENTS

  • 1 large bunch of kale, trimmed of thick stems
  • kosher salt
  • 5 Tablespoons olive oil, divided
  • 1 cup coarse fresh breadcrumbs
  • 3 garlic cloves, chopped, divided
  • 2 tablespoons ( 1/4 stick) unsalted butter
  • 4 anchovy fillets, packed in oil, drained
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lb. orecchiette pasta
  • 3/4 cup finely grated Parmesan cheese
  • 1/2 pound ground Italian sausage, optional

1.  Working in batches, cook kale in a large pot of boiling salted water until just tender, about 4 minutes.  Using tongs or a skimmer, transfer to a rimmed baking sheet;  let cool.  Set aside pot with water.  Squeeze out excess liquid from kale.  Chop leaves and set aside.

Cook, cool and drain kale, then chop.

Cook, cool and drain kale, then chop.

2.  Heat 3 Tablespoons oil in a small skillet over medium heat.  Add breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes.  Add 1/3 of the chopped garlic and cook, stirring often, until breadcrumbs are golden, about 3 minutes.  Season with salt and pepper and transfer to a paper towel-lined plate;  let cool.

Making the breadcrumbs.

Making the breadcrumbs.

3.  If using sausage,  crumble sausage in a large heavy pan, breaking it up with a spoon, and cook until browned.  Drain any fat rendered, and set the sausage aside, then proceed with step #4 using the same pan.

4.  Heat butter and remaining 2 Tablespoons olive oil in a large heavy pot over medium-low heat.  Add anchovies, red pepper flakes, and remaining 2/3 chopped garlic;  mashing anchovies with a spoon, until a paste forms, about 2 minutes.  Add reserved kale and 1/2 cup water.  Cook, stirring often until kale is warmed through, about 4 minutes.  Season with salt and pepper.

Kale with seasonings in the pan.

Kale with seasonings in the pan.

Add in the cooked sausage.

Add in the cooked sausage.

5.  Meanwhile, bring reserved kale cooking liquid to a boil;  add pasta and cook, stirring occasionally, until al dente.  Drain, reserving 1 cup pasta cooking liquid.  Add pasta and 1/2 cup pasta cooking liquid to kale mixture and stir to coat.  Increase heat to medium and continue stirring adding more cooking liquid as needed, until sauce coats pasta.

Drained pasta added into the mixture.

Drained pasta added into the mixture.

Mix in Parmesan and 1/2 cup breadcrumbs;  toss to combine.

6.  To serve, divide pasta among bowls and sprinkle with remaining bread crumbs.

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SOURCE:   Bon Appetit

Chicken Roulade

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Chicken Roulade served over fettuccine.

Chicken Roulade served over fettuccine.

I would hazard a guess that chicken in some form is on your table at least once a week, ( with the exception of non-meat eaters).  I know its on our menu on a regular basis;  so with that amount of frequency I am always on the lookout for a new way to cook it.  I’m not a person who is satisfied with the same old, same old.  Variety is the spice of my life.  Therefore when I came across this recipe which first of all was described as “quick and easy”, but secondly called for a filling rolled up in a boneless chicken breast I was immediately interested.

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Roulade  is a French term for a thin cut of meat that is stuffed, rolled, then browned before being roasted or braised.  In this case the stuffing consists of a garlic and herb spreadable cheese and some prosciutto. rolled up inside a thinly pounded boneless chicken breast.  The chicken is browned, then braised in a light wine sauce and served over fettuccine.  Let’s face it sometimes white meat chicken can be pretty bland, but the flavors in the filling here were a nice contrast to the chicken;  a little salty,  a little smoky, and a little cheesy.  All in all I think this chicken dish is one you would be proud to serve to guests.

While the recipe was not as quick and easy as the recipe would lead you to expect, it certainly was not hard, nor lengthy to prepare.  Start by pounding the chicken breasts well between two sheets of plastic wrap,  then spread each one with the mixture of herbed cheese and chopped prosciutto.  Roll up and tie in a couple places with kitchen twine to keep them rolled while you brown them, then add a little wine to braise/cook them to completion.  While this is going on, boil a pot of water and cook the fettuccine.  Make a salad to go with it and your meal is complete.  I would serve this to guests because when plated it is quite impressive, and besides that it tastes really good!

Please note that in my version I used Laughing Cow garlic and herb wedges, because I couldn’t find a spreadable cheese like the one called for.  My filling was more crumbly than spreadable but it worked out well all the same, and kind of melted together as it cooked.

CHICKEN ROULADE WITH HERBED CHEESE AND PROSCIUTTO

SERVINGS      4

INGREDIENTS

An herb and garlic cheese and prosciutto make the filling.

An herb and garlic cheese and prosciutto make the filling.

  • 4 skinless, boneless chicken breast halves  (I only had three.) 
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons spreadable light garlic and herb cheese ( such as Alouette Light)
  • 2 ounces prosciutto, chopped
  • 8 ounces uncooked fettuccine
  • 2 Tablespoons chopped flat-leat parsley
  • 1/4 teaspoon salt
  • 4 teaspoons EVOO, divided
  • 2 Tablespoons white wine
  • 2 Tablespoons water

1.  Place each chicken breast half between  2 sheets of plastic wrap; pound each piece to 1/4 inch thickness using a meat mallet.  Sprinkle both sides of chicken with 1/2 teaspoon salt and pepper.

Pound chicken out to about 1/4 inch thickness.

Pound chicken out to about 1/4 inch thickness.

2.  Combine cheese and prosciutto in a small bowl.  Spread  1  1/2 teaspoon cheese mixture over each breast half.

Spread a small amount of filling on each chicken breast.

Spread a small amount of filling on each chicken breast.

Roll up chicken, jelly-roll fashion, starting with narrow end.  Secure chicken rolls in several places with twine.  Set aside.

Rolled, tied and ready for browning.

Rolled, tied and ready for browning.

3.  Meanwhile start a pot of salted water to boiling and cook pasta according to package directions.  Drain well Place pasta in a large bowl.  Sprinkle with parsley and drizzle with 2 teaspoons olive oil;  toss gently to coat.  Cover and keep warm.

4.  Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.  Place  chicken in pan, and cook 6 minutes, browning on all sides.

Brown well before adding wine and water.

Brown well before adding wine and water.

Add wine and water.  Cover, reduce heat to medium-low, and cook 6 minutes more or until chicken is done.  Remove chicken from pan, and let stand 2 minutes.  Remove twine, and cut each roulade crosswise into 5 equal pieces.

5.  To serve:  place about 1 cup pasta mixture on each of 4 plates; top each with 5 pieces roulade.  Serve immediately.

Plate and serve with a green salad.

Plated and served with a green salad.

I felt that this meal needed some sort of green vegetable to complete it, so I made a spinach salad to go along with it.

Since I made this whole recipe for only 2 of us, we had chicken left over which I placed on top of a mixed garden salad for lunch the next day.  A delicious lunch and great way to use up the chicken.

SOURCE:    Cooks Illustrated

Shrimp Fried Rice

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Shrimp Fried Rice

Shrimp Fried Rice

Turn your kitchen into a Chinese restaurant.  Why order take-out when you can order in!  With this recipe you can make your own version of shrimp fried rice.

Fried rice is typically made with rice that has been pre-cooked and allowed to cool so that it will fry and not steam when added to the other ingredients of the dish.  So left over rice that is dried out is ideal.  If that is not available, cook some rice in advance and let it become cold, and some what dry.

Shrimp, rice, egg, and lots of veggies.

Shrimp, rice, egg, and lots of veggies.

Fried rice usually includes eggs, meat or seafood,  vegetables, peppers, spices and soy sauce.  Extra flavor is gained by the  addition of onions, scallions and garlic.  A wok is the cooking utensil of choice but a large non-stick skillet works equally well.

This shrimp fried rice is full of vegetables and makes 4 generous servings, so you’ll need a large skillet at least 12 inches wide or a large wok. Be sure that you do not over cook the vegetables, they should be crisp-tender.

Although the recipe states that it makes 4 servings, my husband and I were able to devour most of it with only a small dish left over.  We loved it and I can’t wait to make it again.

SHRIMP FRIED RICE

MAKES:    4  SERVINGS

Have all ingredients prepped before starting to cook.

Have all ingredients prepped before starting to cook.

  • 1  1/2  cups water
  • 1 cup instant brown rice
  • 2 Tablespoons hoisin sauce
  • 4 teaspoons reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 4 teaspoons canola oil, divided
  • 2 large eggs
  • 8  ounces peeled and deveined raw shrimp
  • 2 teaspoons minced fresh ginger
  • 4 cups stringless snap peas  ( I used asparagus in mine. )
  • 1 medium red bell pepper, cut into  1/2 inch pieces
  • 2 medium carrots, thinly sliced
  • 4 scallions, chopped

1.  Combine water and rice in a medium saucepan.  Bring to a boil over high heat.  Cover, reduce heat to med.-low and simmer until water is absorbed, 10 – 12 minutes.  Allow to cool, but stir occasionally to prevent clumping.  Spreading the rice out on a baking sheet is helpful in cooling it quickly and preventing it from clumping.

2.  Combine hoisin sauce, soy sauce, and sesame oil in a small bowl.  Set aside.

3.  Heat 1 teaspoon canola oil in a large non-stick skillet over medium-high heat.  Add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds.  Transfer to a small bowl.

IMG_3374

Eggs cooked just until set.

4.  Add another 1 teaspoon canola oil to the skillet and return to medium-high heat.  Add shrimp and cook, stirring occasionally, until pink  1 1/2 – 2 minutes.  Transfer to a plate or bowl.

Saute shrimp until pink and just cooked.

Saute shrimp until pink and just cooked.

5.  Heat the remaining 2 teaspoons canola oil in the skillet over medium-high heat.  Add ginger and cook, stirring, until fragrant, about 30 seconds.  Stir in snap peas, bell pepper, carrots, and scallions; cook stirring, until tender-crisp, 3 – 4 minutes.

A colorful combinations of vegetables.

A colorful combinations of vegetables.

6.  Stir in the rice and the reserved egg and shrimp;  cook, stirring until heated through, about 1 minute.  Gently stir in the sauce mixture and remove from the heat.

Add in rice, shrimp and egg.

Add in rice, shrimp and egg.

YUM! So good.

YUM! So good.

SOURCE:    Eatingwell.com

Peasant in a Pan

Posted by deliciousonadollar in Carolyn's Originals, Main Dish, Quick Meals and tagged with , , , , , , , ,
Sauted cabbage, cheddarwurst and pierogies.

Sauted cabbage, cheddarwurst and pierogies.

This dinner is about as rustic and peasant-like as it gets and it doesn’t have a recipe.  This is a put-together that I make because Mr. D. loves it, and it is so easy.  Besides that it is nutritious, utilizes convenience foods, and tastes super-good.  My only concern when I make it is the sodium content, which can be high when you use processed meats.  So be mindful of that and check labels when choosing your meat.

This is not a meal that I ever thought I would include in my blog because it is so ordinary,  but at the urging of my husband here it is.  Whenever I make it, this is what he says after the first bite:    “MMMMMMMM”      I think this is probably a “guy’s meal”.

Simple to make, hearty to eat.

Simple to make, hearty to eat.

This dish is a take off on the traditional kielbasa and sauerkraut but it also incorporates pierogies, and onions.  This is how I prepare it:

WHAT YOU NEED:

  • 1 package frozen peirogies, filling of choice.  We like potatoes and onions.
  • 1 package Cheddarwurst individual sized kielbasa, 6/pkg.  Or you can use frankfurts, or bratwurst.
  •  1/2 a medium-sized cabbage, roughly sliced or chopped.   More if you like and are feeding a large group.
  • 1 large onion, halved, then sliced into half-moons
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • seasonings that may include nutmeg, 5-spice powder, or some type of bavarian spice blend.
  • small amount of water

WHAT YOU DO:

1.  Bring a pot of water to boil.  Cook pierogie according to package directions.  Do not overcook.

2.  Melt butter and olive oil in a large skillet. (large enough to hold everything–this is a one pan meal.)  Add sliced onions and sauté to soften.  Add the chopped cabbage and continue to sauté to lightly brown and soften the cabbage.

3.  Season this mixture with what ever spice blend you may have.  Usually nutmeg is a good choice.  I use Tsardust Memories from Penzeys Spices and it includes salt, garlic, cinnamon, black pepper, nutmeg and marjoram.

4.  Place the cheddarwurst on the cabbage mixture and cover. If it is sticking to the pan, add a small amount of water just to keep from sticking. Allow this mixture to steam slowly while the pierogie are cooking.

5.   Add cooked pierogie to the pan, spooning some of the cabbage mixture over them.  When everything is cooked and thoroughly heated through, serve.  I like to melt some additional butter and drizzle it over the top just before bringing to the table.

A complete meal in one pan.

A complete meal in one pan.

On this occasion when I made it, I had a small amount of kale to use up, so I added the chopped up kale leaves to the mixture just before putting the cheddarwurst in the pan.  A nice way to get in some extra fiber and nutrition.   I must say that when you know how to make a meal like this you can then swap in other vegetables or substitute a different type of meat –or no meat at all for a vegetarian version–and you will never be at a loss for a quick meal idea.

Try this out,  give it your own spin,  and I hope you will like it.

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SOURCE:   This is a Carolyn invention.

Corned Beef Hash with Eggs

Posted by deliciousonadollar in Breakfast, Brunch, Main Dish, Quick Meals and tagged with , , , , , , , ,
Corned Beef Hash with Eggs.

Corned Beef Hash with Eggs.

If I am lucky enough to have some corned beef left from our St. Patrick’s Day meal, I like to make corned beef hash.  I can remember  back to when I was  child visiting my grandmother, and she made this same meal in a black cast-iron frying pan.  She kept the pieces of potato rather large, almost like home-fries, and they got brown and crusty, along with the meat.  She also added any carrot that might be leftover and lots of onion.  As she served it, she topped each serving with a poached egg.   I loved, loved, loved it.  Although I now have and use her cast-iron pan, I can’t seem to quite duplicate  what she created.  Perhaps over time, my memory has enhanced what it was like, but that is what I aim for whenever I make hash.

This year I was fortunate in having a good-sized piece of corned beef left and I cooked extra vegetables so I could make this hash dish.

CORNED BEEF HASH WITH EGGS

SERVINGS:   About 4 servings

WHAT YOU NEED:

  • 3  cups of cooked potatoes, cut into cubes, about 1/2 to 1 inch.
  • 2 Tablespoons olive oil,   Or 1 Tablespoon oil and 1 Tablespoon butter;  I think it helps brown up the potatoes.
  • 1 onion, chopped
  • salt and pepper to taste
  • 2 Tablespoons Horseradish
  • 1 Tablespoon Worcestershire sauce
  • about 1/2 pound corned beef, cut into pieces about the same size as the potatoes
  • optional:  left over carrots, sliced
  • 1/4 cup heavy cream

WHAT YOU DO:

1.  Heat oil in a heavy fry-pan,  cast-iron, preferred.  Add potatoes, cook until golden in color, 10 – 12 minutes.

2.  Add onion, season with salt and pepper.  Cook until potatoes and onions are browned,  about 5 minutes

Browning the potatoes and onions.

Browning the potatoes and onions.

3.  Add horseradish and Worcestershire sauce.  Stir in corned beef ( and carrots, if using).

Add in corned beef and carrots.

Add in corned beef and carrots.

Add cream, drizzling evenly over all.

Pouring in the cream.

Pouring in the cream.

Make 4 depressions in the mixture and break an egg into each one.  Cover lightly and cook until egg whites are set.

Cook until eggs are set.

Cook until eggs are set.

Serve each portion of hash with an egg.

Serve each portion of hash with an egg.

SOURCE:  Martha Stewart

My Standby One-Pan Meal

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Roast chicken with vegetables, a one-pan meal.

Roast chicken with vegetables, a one-pan meal.

What I love about this meal is it simplicity;  vegetables and chicken roasted together in one pan.  The only time you spend on it is prepping the vegetables.  Put everything together with the chicken in a roasting pan, stick it in the oven and relax until its done.  If I’ve done some advance planning of my menus then I might add extra vegetables so there will be some left over for another night.

My favorite combination of vegetables include potatoes, carrots, onions, and fennel.  Other cuts of meat can be used in place of the chicken such as pork loin.  A little white wine added along with some seasonings produces a gravy that is perfect.  You can swap vegetables in and out to suit your taste;  the whole point being how easy it is to put a great meal on the table without a whole lot of work.

This is how I put it together:

ROAST CHICKEN IN WINE SAUCE

SERVINGS:   4 – 6

  • Chicken pieces:  4 bone-in thighs, and 4 drumsticks. or leg quarters cut into sections. ( dark meat is best for roasting)
  • 1/2 teaspoon Kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 teaspoons canola or olive oil
  • 1 large onion, chopped
  • 1 large or 2 medium ribs celery, cut into chunks
  • 1 Tablespoon garlic. minced
  • vegetables of choice, such as potatoes, carrots, fennel, turnip, cut into large chunks
  • 1/2 – 1 cup white wine (depends on amount of vegetables, i.e., more veg. = more wine)
  • 1 Tablespoon grainy mustard such as Dijon.

1.  Preheat oven to 350*F.

2.  Heat a Dutch oven over medium heat.  Sprinkle chicken pieces with 1/4 teaspoon salt and 1/4 teaspoon pepper.  Add oil to pan, swirl to coat.  Add half the chicken pieces and brown on all sides.  Remove to a plate, and repeat with remaining chicken pieces.  Set the chicken aside.

Pre-browning the chicken makes the skin crisp and the keeps the chicken moist.

Pre-browning the chicken makes the skin crisp and keeps the chicken moist.

3.To the drippings in the pan, add the onion, celery, and garlic.  Cook for a few minutes till they begin to soften.  Mix the mustard with the wine, and add to the pan.  Cook for 1 – 2 minutes scraping to loosen browned bits.

4.  Add the mixed vegetables to the pan and arrange across the bottom.  Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Place vegetables on the bottom of the pan.

Place vegetables on the bottom of the pan.

Place chicken pieces on top of vegetables, cover and transfer pan to the oven.

5.  Bake at 350*F. for about an hour until chicken and vegetables are tender.

Moist, tender chicken and flavorful vegetables.

Moist, tender chicken and flavorful vegetables.

Note:  For the wine,  if you will be having a glass of white wine with this meal use some of the same wine for the roast chicken.  Otherwise use any wine that may be open and needing to be used up.

An easy and satisfying meal.

An easy and satisfying meal.

SOURCE:    Carolyn’s own recipe

Mushroom, Leek, and Cheese Frittata

Posted by deliciousonadollar in Brunch, Main Dish and tagged with , , , , , , ,
Mushroom, eggs and fontina cheese frittata.

Mushroom, leeks, and fontina cheese go into this frittata

Throughout this Lenten season I’ve been trying to cut back on the amount of meat we consume, incorporating more fish and other seafood, or going completely meatless.  Today’s recipe features a one-pan entree where eggs and cheese provide the main protein, and meaty mushrooms and leeks provide the vegetables.

A frittata is is an egg based dish, somewhat like a quiche without a crust, a little like an omelet only baked.  Hard to describe, but if you like eggs in any form you can’t miss with this dish.   Frittatas are eggs-cellent served hot or at room temperature, which means you can do it ahead.  It would be a great addition to brunch, make a light lunch, or a meatless main meal served with another vegetable and a salad as I did.

In the version you see pictured here I made only half the recipe for two of us, and we had about half of it left for another time.  Also the recipe calls for Baby Bella mushrooms, but I used Shitaki mushrooms.  I would not do that again as they do not have enough natural moisture for this kind of recipe.  Shitakis need to be cooked in a liquid in order to become tender, so I found that in this recipe they were a little tough.  Fontina is the suggested cheese to use here because it has a mild flavor and excellent melting properties.  A good substitute would be muenster or edam cheeses.

MUSHROOM, LEEK, AND CHEESE FRITTATAIMG_3465

SERVINGS      About 6

INGREDIENTS

  • 2 Tablespoons olive oil, divided
  • 2 medium leeks, whites and light green parts only, chopped
  • 8 oz. crimini (baby bella) mushrooms, thinly sliced
  • 12 large eggs
  • 1/2 cup creme fraiche or sour cream
  • 2 Tablespoons coarsely chopped parsley
  • 3/4 cup shredded Fontina cheese, divided
  • kosher salt and freshly ground black pepper

1.  Preheat oven to 350*F.    Heat 1 Tablespoon olive oil in a 10 – inch heavy weight oven proof skillet such as cast iron.

2.  Add leeks to the hot oil and cook over medium heat, stirring often until softened, about 5 minutes.  Add mushrooms and cook until softened and all liquid has evaporated, 8 – 10 minutes.

Sautee the leeks and mushrooms.

Sautee the leeks and mushrooms.

3.  Meanwhile, whisk eggs, creme fraiche or sour cream, and parsley in a large bowl; mix in 1/2 cup cheese.  Season with salt and pepper.

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4.  Increase heat to medium-high and add remaining 1 Tablespoon oil to the skillet.  Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute the mixture.  Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.

Cook until the edges just begin to set.

Cook until the edges just begin to set.

5.  Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven.  Bake frittata until golden brown and center is set,  25 – 30 minutes.

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SOURCE:   BONAPPETIT.COM

Thai Butternut Soup

Posted by deliciousonadollar in Quick Meals, Soups and tagged with , , , , ,
Thai Butternut Soup

Thai Butternut Soup

I have a confession to make—I don’t like foods that are hot and spicy.  However my husband LOVES that kind of food.  A dilemma of hugh magnitude when you are the cook and there is only the two of you to cook for.  Which one to please?    Well, being the cook has its privileges, so I’m the one who gets the kind of food I like most of the time.  Don’t get me wrong Mr. D. is always happy and complimentary of what I cook, but what I’m saying is that I don’t go out of my way to make a dish especially for his tastes when I know that I won’t like it.IMG_3486

This recipe, then, is a first.  I made it especially for him.  I had something else lined up for me to eat because I was prepared not to like it.  Surprise!!  I liked it. I had never cooked with red curry paste before and I expected it to be hot and spicy.  However that was not the case and this soup turned out to be quite mild.  You can certainly “turn up the heat” if that is your taste, by adding more curry paste, or a little Sriracha sauce.  I also found that the squeeze of lime into your bowl is necessary for a little tang.

THAI BUTTERNUT SOUP

SERVINGS:    4

INGREDIENTS

  • 1 teaspoon canola oilIMG_3477
  • 1 cup chopped onion
  • 2  1/2 teaspoons red curry paste
  • 1  1/2 teaspoons minced fresh garlic
  • 1 teaspoon minced (grated) fresh ginger
  • 1 cup low-sodium chicken broth ( or vegetable broth for a vegetarian version)
  • 2 teaspoons brown sugar
  • 2 ( 12 oz.) packages frozen pureed butternut squash**
  • 1  (14 oz.) can light coconut milk
  • 1  1/2 teaspoons fish sauce
  • 1/4 teaspoon salt
  • 1/2 cup chopped unsalted, dry-roasted peanuts
  • 1/4 cup cilantro leaves
  • 1 lime cut into 8 wedges

** If you can’t find frozen pureed squash, you can make this soup with 4 cups cubed butternut squash.  Just add some additional cooking time–about 10 minutes–in step 2.  That is what I used to make the recipe.

1.  Heat a medium saucepan over medium-high heat.  Add oil; swirl to coat.  Add onion; sauté 3 minutes.  Add curry paste, garlic, and ginger;  sauté  45 seconds, stirring constantly.

2.  Add broth and next 5 ingredients ( through salt ); cover.  Bring to a boil.  Reduce heat, simmer 5 minutes,( or 15 minutes if using fresh squash) stirring frequently.  Puree the soup mixture with an immersion blender, or in batches with a standard blender.  Blend until smooth.

3.  To serve:  Ladle about a cup into each of 4 bowls;  top with 2 tablespoons peanuts and 1 tablespoon cilantro.  Serve with lime wedges.

Serve with peanuts, cilantro, and a wedge of lime.

Serve with peanuts, cilantro, and a wedge of lime.

Oh, Yes!  This was very good and we both liked it.  Velvety smooth and creamy, but not too thick.

A further dilemma has developed/is developing:   What’s a cook to do when the number of spices, condiments and sauces is increasing in number and space to store them is static?   Since becoming more adventuresome in my cooking, a whole line of Asian-inspired ingredients is now trying to fit into my storage cabinet.   If anyone has a solutions to this ever growing problem I’d like to hear about it.  Please!   : )

SOURCE;   Cooking Light,  March 2013

Puttin’ On The Ritz

Posted by deliciousonadollar in Carolyn's Originals, Main Dish, Side Dish and tagged with , , , , , , , , , , , ,
Puttin' on the Ritz Stuffed Shrimp.

Puttin’ on the Ritz Stuffed Shrimp.

Whenever I hear the song “Puttin’ on the Ritz” I think  of this recipe, so I have given it the name “Puttin’ on the Ritz Baked Stuffed Shrimp” and because I served it with a pilaf of Israeli couscous, that recipe is included here also.   This meal was a really nice combination of flavors and textures.  I hope you will like it.

A large bag of raw shrimp was  being featured at a terrifically good price at the supermarket this week, so I bought some.  Not having any specific plans for using them, I like to keep shrimp in the freezer because they are so versatile, and quick cooking.  But since I’m currently trying to incorporate at least one seafood meal per week, I decided to make baked stuffed shrimp with some of my ‘loot”.  Now I’m sure they are many, many ways to make the stuffing, but over the years I’ve developed a recipe that we both love, and its become my reliable way to pair any kind of fish with a stuffing.IMG_3286

What I do is make the stuffing (see recipe below), spread it in the bottom of a baking dish, and place the fish/seafood on top.  Drizzle a little melted butter over the top and sprinkle with seasonings.  Bake until the fish is tender.  This particular recipe may be called Baked Stuffed Shrimp, but it’s my version;  not the usual offering you would expect in a restaurant—same ingredients, but different look.

PUTTIN’ ON THE RITZ BAKED STUFFED SHRIMP

SERVINGS:    about 4    To make more adjust ingredients accordingly.

INGREDIENTS

  •  1 pound large shrimp, cleaned and deveined
  • 20 – 30  Ritz crackers, crushed
  • 1 stick butter, divided
  • 1/4 cup chopped onion, or green onions
  • 1 clove garlic
  • 1/4 cup chopped celery
  • 1/4 teaspoon celery salt
  • 1 Tablespoon chopped fresh parsley
  • 1/2 teaspoon seafood seasoning, such as Old Bay
  • 1/2 teaspoon lemon juice

1.  Preheat oven to 350*F.   Lightly grease a baking dish.

2.  Crush crackers and set aside in a bowl.

3.  Melt 6 Tablespoons butter in a skillet over low heat.  Add the onion, celery, and garlic and sauté lightly till onion is translucent. and celery is beginning to soften.

4.  Pour the vegetable mixture over the cracker crumbs, stirring until the crumbs are completely moistened.   Spoon the crumb mixture into the bottom of the baking dish, and spread in a flat layer.

5.  Arrange shrimp attractively on top of stuffing.  Melt the remaining 2 Tablespoon butter and add the 1/2 teaspoon lemon juice.  Drizzle over the shrimp.  Sprinkle with seafood seasoning.

Make a layer of stuffing on the bottom, and place seafood on top. Drizzle with butter and sprinkle with seasonings.

Make a layer of stuffing on the bottom, and place seafood on top. Drizzle with butter and sprinkle with seasonings.

Bake till shrimp have turned pink and are tender, about 20 minutes.

In place of shrimp you could substitute tilapia, flounder, or sole fillets.  Also the stuffing can be expanded by adding in some finely  chopped shrimp, crabmeat, or small bay scallops.

While shrimp are baking, prepare the pilaf:

ISRAELI COUSCOUS PILAF

Israeli Couscous, tri-colored.

Israeli Couscous, tri-colored.

SERVINGS:   about 4

  • 1 cup Israeli couscous
  • 1 Tablespoon olive oil
  • 1 medium shallot, finely chopped
  • 1/4 cup red pepper, finely chopped
  • 1  1/4 cups boiling water

1.  In a medium skillet, heat the olive oil.  Add the chopped shallot and red pepper.  Saute over medium heat till vegetables start to soften. Add the couscous and cook to lightly brown the couscous.

Saute onion and pepper, then add couscous.

Saute shallot and pepper, then add couscous.

2.  Carefully add the boiling water.  Turn down heat to low simmer, and cook covered for about 8 minutes, stirring occasionally.  Cook couscous to al dente, or desired degree of doneness.  Remove from heat and leave covered another 3 – 4 minutes before serving.

Israeli couscous pilaf.

Israeli couscous pilaf.

This is a delicious meal.

This is a delicious meal.

SOURCE:   Carolyn’s Originals