One of the Best Things I Make

GARLIC-LIME SHRIMP
WITH SPICY BLACK BEANS AND QUINOA

This family favorite is a blend of three recipes from three different sources. All together it is a great meal. Start the quinoa, a grain I find in the refrigerated section of my natural foods store, then get the beans going. While those pots are simmering assemble and prepare the Garlic-Lime shrimp. When all is finished stir the quinoa and black beans together and top with the Garlic-Lime Shrimp.

QUINOA


1 cup Quinoa, rinsed in several changes of water
2 cups water, plus ¼ cup if needed
salt and freshly ground pepper to taste


Combine the quinoa, water, salt and pepper in a medium saucepan and turn the heat to high. Bring to a boil, cover, lower the heat, and simmer gently for about 15 minutes.

If all the water has been absorbed but the quinoa is not tender, and ¼ cup water and continue to cook until tender. If any water remains, remove the lid and raise the heat a bi t. Cook stirring, until the water evaporates.

How to Cook Everything


SPICY BLACK BEANS

1 tablespoon vegetable oil
1 onion, chopped
1 (15 ounce can) spicy stewed tomatoes, undrained. I like Red Gold Petite Diced Tomatoes with Green Chilies
1 (15 ounce) can black beans with spices, undrained, I use Kuner’s Southwestern Black Beans with cumin and chili spices
1 teaspoon dried oregano
½ teaspoon garlic powder


In a large saucepan, heat oil over medium-high heat. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil. Cover; reduce heat and simmer for 20 minutes.

Adapted from Allrecipes.com

GARLIC LIME SHRIMP

1 stick of butter
¼ cup fresh lemon juice
4 teaspoons Worcestershire sauce
4 garlic cloves, minced
2 teaspoons sugar
1 ½ teaspoons grated lime peel
Pinch cayenne pepper
2 pounds uncooked shrimp, shelled and deviened
2 tablespoons chopped fresh parsley

Melt butter in a heavy medium skillet over medium heat. Mix in next 6 ingredients. Sauté 30 seconds. Add shrimp; sauté until opaque in center, turning occasionally, about 3 minutes. Stir in parsley. Season with salt and pepper; serve.

8 servings

Adapted from Bon Appétit, August 2001
The recipe in its original form http://www.epicurious.com/recipes/recipe_views/views/105353

Recipe Exchange

Once again a recipe exchange request has landed in my inbox. Now usually I delete these sort of things. I always delete the emails that tell me I need to forward them to the eight people that mean the most to me and that I will get a special email in return, sorry Moe and Mary. However, the last time I participated in a recipe exchange my friend Kelly the marathoner provided me with the following recipe that immediately became a family favorite.

If you do not have a crock pot, and you have extra time, you can bake this in the oven at 350 for about an hour, or until the chicken breasts easily shred apart. My friend Keri has a lot of variations that she has developed with this recipe, enchiladas, soup, maybe she will share them in the comments. Now I just need to figure out what recipe I will share this time around.


CREAMY BLACK BEAN SALSA CHICKEN

2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 oz) corn, drained, I use frozen
1 can (15 oz) black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese

Place chicken in greased 3 1/2 to 5-quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hrs or on high heat 3-4 hrs [note from kelly: high heat 3 1/2-4 hrs seems to be much better than the longer time]. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings.

Serve with warm flour tortillas and spanish rice.

FYI from Kelly- I use low sodium chicken broth, low sodium black beans, low fat sour cream and it comes, instant brown rice and corn tortillas and it still tastes superior. This has become one of our favorite meals.

Maternity Meal

My neighbor had a beautiful baby girl last Friday and tonight I am bringing the family dinner. This is my go to meal for the maternity leave circuit. It is easy to make, and has few ingredients that would offend a sensitive palette or a newborn's digestive system. Both of these recipes come from Milwaukee Junior Leaugue cookbooks. The chicken is in Be Milwaukee's Guest and the carrot cake from Gatherings. I took my own advice this weekend and checked my local thrift store for Junior League cookbooks and scored one from Colorado. I will have to see if I can get two recipes out of that one.


CHICKEN ROSE

1 cut up fryer or assorted chicken parts with bones, dark meat is best, skin removed
1/2 cup sherry, I buy a cheap bottle at the liquor store, much more cost effective than buying cooking sherry at the grocery store
1/2 cup soy sauce, I prefer low sodium
1/2 cup vegetable oil
4 tablespoons water
2 cloves garlic minced
2 teaspoon ground ginger, fresh ginger can be used as well
1/2 teaspoon oregano
2 tablespoons brown sugar

Place chicken in a covered casserole dish. Combine remaining ingredients and pour over chicken. Cover and bake at 375 for 45 minutes. Turn chicken over and bake for an additional 45 minutes.
Pour off marinade, remove as much of the oil as possible and serve marinade over rice and chicken.


CARROT CAKE

2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
1 1/2 cup vegetable oil (I use 3/4 cup vegetable oil, 3/4 cup applesauce)
3 eggs
2 cups finely grated carrots
1 cup crushed pineapple, well drained
1 cup shredded coconut
1 cup chopped walnuts (I omit these)
1 teaspoon vanilla


Preheat oven to 350° F. Butter a 13 x 9 inch pan. Sift flour, soda, cinnamon, and salt. Set aside. Beat sugar, oil, applesauce and eggs until well blended. Gradually add flour mixture. Fold in carrots, pineapple, coconut, walnuts and vanilla. Pour into pan. Bake 1 hour. Cool.

Frosting (this recipe makes more than enough)

8 oz package cream cheese softened
1/2 cup butter, softened
2 teaspoons vanilla
4 cups powdered sugar.

Beat cream cheese, butter and vanilla. Gradually add powdered sugar, beating until smooth. Frost cake.

Adapted from Gatherings Cookbook

A Little More Sherry

My friend and neighbor Sherry is an amazing cook. She is always good for a borrow whether it is a cake pan, elusive spice, extra cup of sugar or bottle of wine on a Sunday. What I most admire about her cooking prowess is her eye for a great recipe. Here is one of them. So many of my recipes have their roots in Sherry’s kitchen that she will have a label of her own . . A Little More Sherry

Bucatini All’Amatriciana

3 tablespoons extra-virgin olive oil
8 thin slices (4 ounces) pancetta, finely chopped, you could substitute thick sliced bacon, Farmland is good
1 28-ounce can whole tomatoes
1 medium onion, cut in ¼-inch dice
Scant 1/8 teaspoon hot red pepper flakes
Scant ¼ teaspoon freshly ground black pepper
Salt
1 pound bucatini or spaghetti
6 quarts boiling salted water
¾ cup to 1 cup freshly grated Pecorino Romano cheese

Heat the oil in a 12-inch skillet over medium heat. Cook the pancetta 5 minutes, or until crisp. Remove with a slotted spoon and reserve.

Take about half the tomatoes from the can, poking each with your finger to drain the seeds and juice back into the can, and add to the pan, along with half the onions and the red and black pepper. Sauté, stirring often, over high heat 5 minutes, or until the onions are golden and the tomatoes are thickened and taste very rich.

Stir in the rest of the tomatoes with their juices, the remaining onions, and the reserved pancetta. Adjust the heat so the sauce simmers gently. Cover and cook 10 minutes. Taste for seasoning. Turn off the heat and cover the pan while you cook the pasta.

Cook the pasta in the fiercely boiling water, stirring often, until tender yet firm to the bite. Drain in a colander.

Toss the pasta with the sauce over medium-low heat. Turn into a heated bowl and serve hot, passing the cheese separately.

Serves 6 to 8 as a first course, 4 to 6 as a main dish.

Pasta Alla Gricia

Double the amount of pancetta and eliminate the tomatoes and onions. Increase the cheese to 1 ½ cups. Toss the pasta with the browned pancetta and red and black pepper. Turn onto a bowl and toss with the cheese.

The Italian Country Table by Lynne Rosetto Kasper

It's That Time of Year

when some people get invited places and are asked to bring a dish to pass. This dip was my Grandfather's favorite and he always placed himself closest to it at the family Christmas Eve party. You may be Bugle averse but I think (from the General Mills website) combine the unique shape of Bugles corn snacks with its crispy crunch and you’ve got a great snack that the entire family can enjoy.

The original recipe had chopped pecans on top. I skip them but they could be a good deterrent for snacking children.

Hot Beef Dip

8 ounces cream cheese softened
3/4 cup sour cream
2 tablespoons milk
1/2 teaspoon garlic salt
2 tablespoons minced onion
1 ounce package dried beef, rinsed of excess salt, patted dry with paper towel and finely chopped
1/4 cup green pepper chopped
ground black pepper to taste

Bugles

Preheat oven to 350. Blend cream cheese, sour cream, milk and garlic salt together until smooth. Stir in minced onion, dried beef, and green pepper. Season with ground black pepper. Pour into an oven safe dish and bake for 20 minutes or until hot and bubbly or you also could just throw it in the microwave until hot and bubbly.

A Sharp Knife Is Not a Gadget

I have a friend, a very good friend, with a thing, a very big thing against kitchen gadgets. The problem is that what is a gadget to her is a necessity to the everyday cook, i.e. a sharp knife, an oven that you are not afraid to light, a strainer. So I make an effort to leave behind what I consider kitchen necessities in the cupboards and drawers of her cabin. The good news is her brothers are doing the same thing.

Here is what I could not live without in my own kitchen. Think of it as gift suggestions to the cook in your life.

A Microplane zester, a savior to fingernails and knuckles the world over. A wood rasp to the tool bench person in your life.

Silpat baking sheets

A silicone basting brush, as I could never get the butter residue off of the regular pastry brushes, Ikea has a cheap set

A grease splatter guard that fits over a 12-inch fry pan, skillet, Ikea makes a great one

A Kitchen Aid mixer, in my family you get a Kitchen Aid for college graduation

Cuisinart food processor, with one work bowl labeled sweet and the second labeled savory, because there is nothing worse, except sharp knifeless kitchens, than a beautiful fruit tart with a crust that tastes vaguely of onions

Dedicated chopping boards, one garlic-onion, one meat, one veg

Meausuring cups that include a 2/3 cup measure, Tupperware used to make them but the latest model has a lip on it.

A large, non-stick, electric griddle, which is great for pancakes, quesadillas, burgers, ruebens etc. Mine needs replacing.

My microwave, to warm my coffee cup, melt my butter, defrost my meat, and heat the leftovers that only I seem to eat around here.


Here is what I made the last time I worked in her kitchen. Don’t let Thanksgiving pumpkin pie overload keep you from trying this recipe soon.


PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE

Bread pudding

2 cups half and half

1 15-ounce can pure pumpkin

1 cup (packed) plus 2 tablespoons dark brown sugar

2 large eggs

1 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons vanilla extract

10 cups 1/2-inch cubes egg bread (about 10-ounces), I use basic grocery store bakery Italian or French bread

1/2 cup golden raisins

Caramel sauce

1 1/4 cups (packed) dark brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup whipping cream

Powdered sugar

For bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce:

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Sift powdered sugar over bread pudding.

Serve warm with caramel sauce and sweetened whipped cream or vanilla ice cream

Makes 6 servings.

Bon Appétit

November 2000

R.S.V.P.

Wildfire, Oak Brook, IL

printer friendly link http://www.epicurious.com/recipes/recipe_views/printer_friendly/104182

Can I ask you to make the salad dressing?

Growing up if you walked through the kitchen at 5:00 there was a very good chance of my mother saying, “Can I ask you to make the salad dressing?” Which meant make the salad dressing. I always hated being asked. I don’t know why. It was probably a teen entitlement thing. I was entitled to enjoy a good salad but never participate in the process. Anyway, this is a great, simple, I have most of the ingredients on hand, vinaigrette. I made it last night to accompany our weekly serving of Papa Murphy's and Two Buck for Three Bucks Chuck.

This recipe comes from a late 70’s or early 80’s edition of Be Milwaukee’s Guest a Junior League cookbook. Which if you are ever perusing cookbooks at a thrift store, which is a great place to find them, and see a Junior League cookbook, grab it. I have always had great luck with them, and by great luck I mean two go-to recipes. I know that there should be more than two to warrant shelf space, especially since I have the go-to recipes typed up on the computer, but it is a family trait to hang on to things forever. The 1987 Gatherings from the Junior League of Milwaukee and their more recent, An Occasion to Gather,2004 are also very good.

Italian Salad Dressing

1 teaspoon salt
1 clove garlic, crushed
1 teaspoon Worcestershire sauce
1/4 teaspoon Italian seasoning, or a pinch of oregano, basil, thyme and rosemary
1/4 teaspoon ground pepper
1/4 cup red wine vinegar
3/4 cup vegetable or olive oil

Combine dry ingredients with vinegar. Whisk in oil slowly.

The Scone: A Breakfast Cookie

I have to work today so I will be making scones for my co-workers as a way to take the edge off the holiday crowds. My friend Erika and her family, who recently moved to Shanghai, dubbed my scones Breakfast Cookies. To be honest they gave that label to another version that involves chocolate chips and toffee pieces. This one by comparison is healthy. I can never understand why my children love to snack on dried cherries but pick them out of the scones. Thanks to Trader Joe's cheap prices on dried cherries and pecans I don't have to substitute dried cranberries as often.

I often times make a batch of these but only bake half and stick the other half in the freezer to bake up later.

CHERRY PECAN SCONES

2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter, chilled
½ cup heavy whipping cream
1 large egg
1 ½ teaspoons vanilla extract
1 cup coarsely chopped pecans
1 cup dried cherries, plumped in a pan of boiling water and drained
6 ounces white chocolate, cut into ½ inch chunks, or ¾ cup white chocolate chips, optional

1 tablespoon melted butter
2 tablespoons sugar

Preheat oven to 375 F

In a food processor blend together the flour, sugar, baking powder, and salt. Cut the butter into ½ inch cubes and distribute them over the flour mixture. Pulse several times until the mixture resembles coarse crumbs. If you do not have a food processor with a pastry blender, or two knives used scissors fashion, cut in the butter.

Transfer mixture into a large mixing bowl. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the cherries and pecans and optional white chocolate chips

With lightly floured hands, pat the dough out into a 9-inch diameter circle. Brush with melted butter, sprinkle with sugar. With a serrated knife, cut circle into 8 wedges and transfer wedges onto an ungreased cookie sheet. Bake for 15 to 20 minutes, or until the top is lightly browned.


Using a spatula, transfer the scones to the wire rack to cool. Serve warm, or cool completely and store in an airtight container.




Adapted from Simply Scones
By Leslie Weiner and Barbara Albright

Soup Summit

The first post on the first of December. I developed this recipe with my friend Dawn, a soup master. We got together on a dreary day and created this soup while taking turns holding her infant son.

Soup Summit I

3 tablespoons olive oil
1 medium onion chopped
1 tablespoon minced garlic
1 teaspoon cumin
1 teaspoon ground ginger
1 red pepper, chopped
1 green pepper, chopped
1 cup diced carrots
½ pound bulk hot Italian sausage
2 boneless chicken breasts, cut into bite size pieces
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can diced tomatoes with juice
3 cans low sodium chicken broth
1 can water

Saute onions and garlic until translucent. Add cumin and ground ginger, sauté 1 minute. Add peppers and carrots and sauté until peppers begin to soften. Add sausage and chicken and sauté until sausage is cooked through. Add chicken broth, water, tomatoes and beans bring to a boil over medium heat. Reduce heat and simmer for 1 hour.