Large head of cabbage, cut and grate on 'small side" of grater so it is fine, not the stringy side.
One small carrot grated for color.
Dressing: Don't make it too wet.
Cup of Hellman's mayonnaise
Add tablespoon of vinegar
Third cup of half-n-half
Tablespoon of sugar
Mix with whisk
Add to cabbage slowly and be sure it is not too watery. Do not add salt.
Monday, November 30, 2009
Mom-Mom Joan's Turnips
This recipe is approximated. 6 turnips approximately Peel them - difficult because they are waxy. Cut in chunks, boil until soft, drain. In mixer, half stick of butter, salt, pepper. Add more butter to taste.
Thursday, October 15, 2009
Adam's Specialty
Anise-Almond Biscotti
(from Epicurious.com)
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract (or anise extract if you prefer)
2 teaspoons aniseed, ground
1 cup whole almonds, toasted, coarsely chopped
1 large egg white
Preheat oven to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
(from Epicurious.com)
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract (or anise extract if you prefer)
2 teaspoons aniseed, ground
1 cup whole almonds, toasted, coarsely chopped
1 large egg white
Preheat oven to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
Sunday, September 13, 2009
Lauren's Go-to Dinners
These are some of my faves, modified from Giada's first cookbook:
Balsamic Chicken
½ cup balsamic vinegar
juice from 1 lemon
¼ cup dijon mustard
3 cloves garlic, minced
salt and pepper
½ cup olive oil
4 bone-in, skin-on chicken breasts (or 6-8 thighs or a mix of both)
Whisk together first 5 ingredients. Whisk in oil. Add the chicken and marinate 2 hours to 1 day (you can do this the night before!). Preheat oven to 400F. Roast the chicken uncovered , about 45 minutes (highly recommend getting a meat thermometer).
If you're feeling fancy, you can transfer all the cooking liquid to a saucepan and boil it down for 8 minutes, then use it as a sauce. You can also sprinkle chopped flat leaf parsley and lemon zest on top.
Spinach Pesto
2 cups tightly packed spinach leaves (buy baby spinach pre-washed in a bag)
¼ cup toasted pine nuts (saute in a pan for 5 minutes)
juice from half a lemon (you can add 1-2 teaspoons of zest too)
1/3 cup olive oil
1/3 cup grated parmesan
salt and pepper
I find this easier than basil pesto because you can buy the pre-washed spinach and use it for other things too. In your Mini-prep, combine and pulse the first 3 ingredients. Add half the oil and pulse a few times. Add the rest of the oil and pulse until creamy. Stir in the rest of the ingredients.
Serve over pasta or (even better) over grilled/baked boneless chicken breasts.
Herb Roasted Root Veggies
Frozen brussel sprouts
Baby carrots
Sweet potato, chopped into 1.5 inch cubes
1/3 cup olive oil
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper
Combine any mix of hearty vegetables you desire (brussels, carrots and sweet potato are my favorite mix). Toss with the oil and dried herbs. Spread out in a single layer on a baking sheet. Bake at 400F for about 35 minutes.
Hungarian Cabbage Soup
My absolute fave, from the Whole Foods cookbook (critical for the week after an indulgent weekend).
In a soup pot saute 3 cloves minced garlic and 1 tablespoon caraway seeds in olive oil. Add 2-4 tablespoons smoked paprika (sweet also works). Add 14 oz can diced tomatoes, 1 cup tomato puree (small can), 3-4 cups water or veggie stock, and 1/8 cup cider vinegar. Simmer 5 minutes. Add 1 head of cabbage, chopped. Simmer uncover 30 minutes. Add 1 tablespoon honey, salt and pepper and more paprika if you wish.
Balsamic Chicken
½ cup balsamic vinegar
juice from 1 lemon
¼ cup dijon mustard
3 cloves garlic, minced
salt and pepper
½ cup olive oil
4 bone-in, skin-on chicken breasts (or 6-8 thighs or a mix of both)
Whisk together first 5 ingredients. Whisk in oil. Add the chicken and marinate 2 hours to 1 day (you can do this the night before!). Preheat oven to 400F. Roast the chicken uncovered , about 45 minutes (highly recommend getting a meat thermometer).
If you're feeling fancy, you can transfer all the cooking liquid to a saucepan and boil it down for 8 minutes, then use it as a sauce. You can also sprinkle chopped flat leaf parsley and lemon zest on top.
Spinach Pesto
2 cups tightly packed spinach leaves (buy baby spinach pre-washed in a bag)
¼ cup toasted pine nuts (saute in a pan for 5 minutes)
juice from half a lemon (you can add 1-2 teaspoons of zest too)
1/3 cup olive oil
1/3 cup grated parmesan
salt and pepper
I find this easier than basil pesto because you can buy the pre-washed spinach and use it for other things too. In your Mini-prep, combine and pulse the first 3 ingredients. Add half the oil and pulse a few times. Add the rest of the oil and pulse until creamy. Stir in the rest of the ingredients.
Serve over pasta or (even better) over grilled/baked boneless chicken breasts.
Herb Roasted Root Veggies
Frozen brussel sprouts
Baby carrots
Sweet potato, chopped into 1.5 inch cubes
1/3 cup olive oil
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper
Combine any mix of hearty vegetables you desire (brussels, carrots and sweet potato are my favorite mix). Toss with the oil and dried herbs. Spread out in a single layer on a baking sheet. Bake at 400F for about 35 minutes.
Hungarian Cabbage Soup
My absolute fave, from the Whole Foods cookbook (critical for the week after an indulgent weekend).
In a soup pot saute 3 cloves minced garlic and 1 tablespoon caraway seeds in olive oil. Add 2-4 tablespoons smoked paprika (sweet also works). Add 14 oz can diced tomatoes, 1 cup tomato puree (small can), 3-4 cups water or veggie stock, and 1/8 cup cider vinegar. Simmer 5 minutes. Add 1 head of cabbage, chopped. Simmer uncover 30 minutes. Add 1 tablespoon honey, salt and pepper and more paprika if you wish.
Saturday, September 12, 2009
Lindsay's Easy Dinner Philosophy
Cooking in your first apartment is lots of fun, but it can be overwhelming. So, for Courtney, here is some of the lessons I've learned.
You can't always expect to cook but you dont want to rely on takeout, so the best alternative in that case is to pickup fresh, prepared food from the grocery store. Some standbys are: prepared salads, a whole roasted chicken (the second day you can eat it with a salad or chicken salad sandwich - tip from mom-mom!), sushi, etc. You can also stock up on a few healthy prepared frozen things as dire backups: Amy's Organic frozen stuff (I got Sean and Frank into their burritos), some veggie burgers are good and some canned soups are ok (for example in the case of grilled cheese and tomato soup!), but homemade soup is much better.
Next level of advancement is cooking - the easiest to cook being carbs and veggies. Keep certain staples in your cabinet because they dont go bad: cous cous, whole wheat pasta, brown rice (good but usually burns the bottom of my pot), quinoa. You can make a meal a really easy meal out of any of these, for ex whole wheat pasta with something like broccoli, lemon and parm and a salad if you have greens around. Make sure to diversify and not eat too many sole carb meals though :)
Practice cooking different kinds of veggies so that you can always just make some as a side or to add into soup or pasta or whatever. Lots of veggies are good baked in the oven (recall Lauren's brussel sprouts), or you can steam something and serve as is, or stir fry with veg oil and ginger or garlic. I usually just buy a few veggies at the store and decide what to do with them later.
The last piece is protein. Fish is really easy to make and so healthy - you get a filet and bake it for 15 mins in the oven with just salt, pepper and lemon. You can google to get specific cooking times/temp. So putting it all together....its really easy to go home and just make cous cous, a veg and fish. Make a lot (not incrementally any harder) so you can eat it the next night or for lunch. You can freeze uncooked fish which is good to do so that you arent always running to the grocery store. You can freeze uncooked chicken too - also handy (but dont forget to take it out of the freezer the night before).
The last suggestion is SOUP. I love making soup, it is by far the funnest and yummiest thing to make, and so easy. Some of my favorite soups are: Lentil soup, chili variations (not with beef), tuscan white bean soup, etc, usually a soup with beans. I google and try different recipes all the time. Make a huge pot! Eat it that night, save some for the week and freeze the rest in eatable-in-a-week portions.
Being busy or lazy, I tend to think of meals as the three pieces above and just mix and match. But sometimes I plan in advance and make a real recipe (something online, in a magazine, a certain cuisine I am in the mood for, etc). Just takes more time and planning. Don't put too much pressure on yourself to cook fancy meals, I think its enough to be making fresh food from scratch, and if its healthy, even better. Hopefully Larz has some good recipes - she is good at making even simple meals special. Enjoy!
You can't always expect to cook but you dont want to rely on takeout, so the best alternative in that case is to pickup fresh, prepared food from the grocery store. Some standbys are: prepared salads, a whole roasted chicken (the second day you can eat it with a salad or chicken salad sandwich - tip from mom-mom!), sushi, etc. You can also stock up on a few healthy prepared frozen things as dire backups: Amy's Organic frozen stuff (I got Sean and Frank into their burritos), some veggie burgers are good and some canned soups are ok (for example in the case of grilled cheese and tomato soup!), but homemade soup is much better.
Next level of advancement is cooking - the easiest to cook being carbs and veggies. Keep certain staples in your cabinet because they dont go bad: cous cous, whole wheat pasta, brown rice (good but usually burns the bottom of my pot), quinoa. You can make a meal a really easy meal out of any of these, for ex whole wheat pasta with something like broccoli, lemon and parm and a salad if you have greens around. Make sure to diversify and not eat too many sole carb meals though :)
Practice cooking different kinds of veggies so that you can always just make some as a side or to add into soup or pasta or whatever. Lots of veggies are good baked in the oven (recall Lauren's brussel sprouts), or you can steam something and serve as is, or stir fry with veg oil and ginger or garlic. I usually just buy a few veggies at the store and decide what to do with them later.
The last piece is protein. Fish is really easy to make and so healthy - you get a filet and bake it for 15 mins in the oven with just salt, pepper and lemon. You can google to get specific cooking times/temp. So putting it all together....its really easy to go home and just make cous cous, a veg and fish. Make a lot (not incrementally any harder) so you can eat it the next night or for lunch. You can freeze uncooked fish which is good to do so that you arent always running to the grocery store. You can freeze uncooked chicken too - also handy (but dont forget to take it out of the freezer the night before).
The last suggestion is SOUP. I love making soup, it is by far the funnest and yummiest thing to make, and so easy. Some of my favorite soups are: Lentil soup, chili variations (not with beef), tuscan white bean soup, etc, usually a soup with beans. I google and try different recipes all the time. Make a huge pot! Eat it that night, save some for the week and freeze the rest in eatable-in-a-week portions.
Being busy or lazy, I tend to think of meals as the three pieces above and just mix and match. But sometimes I plan in advance and make a real recipe (something online, in a magazine, a certain cuisine I am in the mood for, etc). Just takes more time and planning. Don't put too much pressure on yourself to cook fancy meals, I think its enough to be making fresh food from scratch, and if its healthy, even better. Hopefully Larz has some good recipes - she is good at making even simple meals special. Enjoy!
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