Peanut Noodles

 I adapted this recipe quite a bit. Substituted peanut butter for tahini paste, rice wine vinegar for mirin and added shredded carrots. Also being gluten free I substitued pasta for Jovel gluten-free capellini. 

Ingredients:

• 8 ounces capellini pasta
• 1 scallion, chopped
• 1-2 carrots, shredded
• 1/4 cup peanut butter
• 4 tablespoons rice wine vinegar
• 1-2 tablespoons toasted sesame oil
• 2 tablespoon fresh ginger, chopped
• 2 large garlic cloves, chopped
• 1 tablespoon Sriracha
• 1 tablespoon brown sugar

Directions:

In a food processor combine the peanut butter, rice wine vinegar, sesame oil. ginger, garlic, Sriracha and brown sugar. 

Cook pasta according to package direction. Drain the pasta and return to the pot. Add the grated carrots. 

Toss with about 1/2 of the sauce; as makes enough for another 2 servings. Garnish with scallions.

Serve with Coconut and Lime Pork Kebabs ( 10/27/2024 label: pork, grill it)

Coconut and Lime Pork Kebabs

 

This is wonderful! The amount made enough for 3 servings for 2 hungry peeps. The sauce recipe using 1/2 of a 13.5 ounce can coconut milk. The sauce is used to marinate the pork tenderloin, which once I removed to skewer; I cooked down into a dipping sauce. Subsequently, the portion I threw in the freezer has more sauce I made from the other 1/2 of coconut milk, which I also cooked down to thicken up. Serve with Peanut Noodles (10/27/2024 label: pasta). Original recipe is on Food Network. I did tweak a bit...

Ingrediets:

• 1 1/2 pounds pork tenderloin, cut into 1-inch cubes
• 1 13.5 ounce can coconut milk
• 2 tablespoons canola oil, plus more to grease grill grates
• 4 garlic cloves, minced
• 1/4 cup packed brown sugar
• 1/3 cup fresh cilantro, plus more for topping, chopped
• 2 tablespoon tamari
• 2 tablespoons fresh lime juice
• 2 tablespoons Sriracha
• Romaine lettuce leaves, for serving
• Chopped roasted peanuts and sliced scallions for topping

Directions:

Toss the prepared pork with half the coconut milk, canola oil, garlic, brown sugar, tamari, Sriracha and cilantro. Cover and refrigerate 4 hours.

Preheat a grill to medium and brush with canola oil. Thread the pork onto skewers. Grill the kebabs, turn occasionally, until marked and cooked through, about 12 minutes. Internal temperature minimum of 145-degrees.

While pork is grilling reduce marinade till thick and bubbly.

Serve over romaine lettuce leaves. Drizzle with sauce, top with peanuts, scallions and cilantro.

 

Baked Penne with Roasted Vegetables

 

Yummy side dish from Giada.  I tailored a bit to my liking. A bit of time involved but makes enough for 4-2 servings side dish. I served with Baked Pork Chops (blog 9/22/2024 label: pork) and a lettuce salad. Italian sausage links served on the side would be a great choice as well...

Ingredients:

• 3 large patty pan squash or any squash/zucchini available, cut into 1-inch cubes
• 1 large onion, peeled and sliced into 1-inch strips
• EVOO
• salt and pepper, to taste
• dried Italian herb mixture, I use Spice House
• 8 ounces dried penne, I use Jovial
• 1 cup smoked mozzarella, shredded
• 1 cup provolone cheese, shredded
• 2 tablespoons grated Parmesan, plus extra to sprinkle on top
• 2 - 2 1/2 cups Rao marinara
• fresh basil, chopped, I have some in freezer, to taste
• fresh parsley, chopped, to taste
• 2 tablespoons butter, cut into small pieces

Directions:

Preheat oven to 450-degrees.

On a baking sheet, toss prepared squash and onion with EVOO. Add salt and pepper to taste.

Roast for about 15 minutes.

Meanwhile cook the pasta according to package instructions, Drain.

In a large bowl, gently toss the drained pasta, roasted vegetables, marinara sauce, cheeses, basil, parsley, salt and pepper. 

Pour the pasta into a greased 9x13-inch pan. Sprinkle with more Parmesan.

Bake for about 20 minutes uncovered until top is golden and cheese melts.

Twice Baked Potatoes

 

Easy, comfort food from Ree Drummond. Makes enough for 8 meals. I package, freeze extra. Pull from the freezer night before serving and heat at 375-degrees till brown and hot through. This is first twiced baked that called for a thin coat of canola oil before baking; which did make a difference. Also recipe using a hand masher, to allow for smooth potato filling with some small chunks of goodness...

Ingredients:

• 8 russet baking potatoes, washed & dried
• canola oil
• 2 sticks unsalted butter
• 1 cup bacon, cooked and cut into small pieces (about 8 slices or 1 small package)
• 1 cup Cheddar cheese, shredded
• 1 cup sour cream
• 1 cup whole milk
• 2 teaspoons salt
• fresh ground pepper

Directions:

Preheat oven to 400-degrees.

Place potatoes on a large baking sheet and rub each potato with canola oil.

Bake 1-1 1/2 hours until cooked and soft.

Slice butter into pats and place in a large bowl. 

Cut each potato in half and scoop out the insides, being careful not to tear the shell. 

Mash potato filling and butter. Add salt.

Add the Cheddar, sour cream, milk, pepper and bacon and mix thoroughly.

Adjust seasonings. 

Fill each potato shell till heaping.

Heat uncovered at 350-degrees till brown on top and pipping hot in the center. About 20 minutes or so depending if potatoes are at room temperature or cold.

Orange and Olive Salad

 

Easy to put together, savory, citrus salad with a dramatic presentation. Serve at room temperature for best flavor.

Ingredients:

• 3 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 tablespoon shallot, minced
• 2 tablespoon fresh cilantro, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 3 tablespoons EVOO
• 4 large oranges
• 1/4 cup black olives, sliced
• 1/4 cup mint leaves, thinly sliced
• finishing salt

Directions:

Combine vinegar, honey, shallot, cilantro, paprika, cumin and oil. Whisk to combine and set aside.

Cut the ends off the oranges. Using a serrated knife,lice away the peel by curving the knife around the flesh. Turn the oranges on their side and slice into 1/4-inch rounds.

Arrange the orange slice on a rimmed serving platter, scatter the olives and mint over the top.

Drizzle the dressing over the top and season with finishing salt.

Jasmine Rice with Saffron and Ginger

 

This was originally Couscous, but alas gluten-free. I cooked the rice according to Perfect Baked Rice (blog:1/6/2024 label: rice). I used chicken stock in place of the water, reduced butter to 2 tablespoons and added the shallots. The rest of the ingredients I added to the hot, cooked rice, cooled and refrigerated to meld flavors. Reheat in microwave.

Ingredients:

• pinch of saffron, crushed
• 1/4 teaspoon cinnamon
• 2 tablespoons fresh ginger, minced
• 2 tablespoons fresh parsley, minced
• 2 tablespoons fresh mint, minced
• salt and pepper to taste

Roasted Chicken with Caramelized Onion and Preserved Lemon

 

Our neighbors Alice and Larry treated us to a cooking class at Sur la Table. The dish is served with Couscous with Saffron and Ginger (which I made with Jasmine Rice with Saffron and Ginger blog: 09/22/2024 label: rice) and Orange and Olive Salad (blog: 09/22/2024 label: salad) 

Ingredients for spice rub:

• 1 pound boneless, skinless chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon cinnamon

Directions for Chicken:

Combine all the spices, salt and pepper. Rub into all sides of thighs and set aside.

Ingredients for Tagine:

• 2 tablespoons EVOO, divided
• 1 large yellow onion, thinly sliced
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoon preserved lemon, rind only, minced
• 2 tablespoons harissa paste
• 1 teaspoon honey
• 1 1/2 cup chicken stock
• 2 medium carrots, peeled and cut into 1/2-inch pieces
• 1/4 cup raisins, I like golden
• 1/4 cup cilantro, chopped
• 2 tablespoons parsley, chopped

Directions for Tagine:

Heat a large dutch oven with a lid over medium-high heat, add 1 tablespoon olive oil. 

Add sliced onions, cover and steam 3 minutes, stirring often to ensure even cooking. Reduce heat to medium and cook, stirring regularly, until dark brown and caramelized, about 8-10 minutes. 

Remove onion and set aside.

Add the remaining olive oil to the dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 3-4 minutes.

Add the garlic, ginger and preserved lemon and cook until fragrant, about 1 minute.

Add the caramelized onions, harissa, honey and chicken broth. At this point I cooled and refrigerated to allow flavors to meld.

When ready to cook, add the carrots and bring to a boil, reduce to a simmer and cook, covered until chicken is tender. About 25 minutes.

To serve: Add the raisins, herbs and simmer 3 more minutes. Taste and adjust seasonings.