I'm getting behind on my delish dishes!

I've been so busy doing actual work that I haven't been posting as regularly, but have made a number of meatless dishes lately, and I love them. However, every so often this eastcoast gal has to have some cow!

I think I may have mentioned that I bought one of those grills that cooks in a flash? I call it my PC Foreman Grill. Well, on my first trial of it, I discovered just how fast it does cook. One of my favourite salads (maybe the favourite) is a really good steak salad with medium-rare beef sliced thinly over top. When I set my mind to it, I make a mean meal in a bowl salad. I use greens, of course, sometimes adding other vegetables like yellow peppers, and in the case of a steak salad, I sometimes add ripe tomatoes (but. I really don't care for tomatoes on salad unless they're fresh from the vine because they don't have enough taste), green onions, and dried cranberries for a sweet contrast to the salty tang of feta cheese. Then I top it off with a balsamic vinegar dressing. When it's done right, it is simply phenomenal!

When it's done right, that is. Do you see any lovely red juiciness in the meat we can call shoe leather on top of that salad? I didn't think so. I cooked it for the right length of time. When I opened up the grill and cut into it to test it, the juices were running, it was a thing of beauty. But then, I turned off the grill, and left it there. DO NOT try that at home. It results in well-cooked meat. I do not like well-cooked meat.

But, I must say despite that, it was still extremely tasty and the meat, while completely overcooked for my taste, was still tender and flavourful. It's making me want to make it again, just to prove how great it truly is...

Since then, we've used the PC Foreman for other meals like salmon (call me crazy, but I like my salmon on the dry side — comes from having to eat it every Friday, I guess) and the other night, hubby made me pork loin chops that were marinated in a homemade teriyaki sauce, veggies, and I made brown rice cooked in broth and finished with apricots and green onions. He tends to over cook his pork (that old-fashioned belief that you had to overcook it to make it safe to eat), but it was still delicious. And hey, all I had to do was belly-up to the table. I wasn't going to complain!

So there you have it, cow and pig, all in one post. Now I wish I had done chicken. Well we did, but not on the PC Foreman and that's a story for another blog.

Sometimes meat makes meals taste mahvelous!

Enjoy!
Kathy

A new favourite pairs with an old favourite

Another winner declared in our household this dinnertime!

I have a small confession to make — most of the time when I print off recipes from EatingWell.com, I go by the picture and the title, so by the time I go to prepare it, I've completely forgotten what it is. I originally envisioned something quite different for this Cashew Salmon with Apricot Couscous. I thought the salmon would be encrusted with ground cashews, but what this turned out to be is so much healthier and fresher.

Can I just say that I think couscous is amazing?! I've used it in recipes before, but I think it may be my new favourite carb. I love the mouth-feel it has and the tender graininess. This couscous has ginger, green onions and apricots in it and the combination is sweet with a bit of heat, and tasty enough to eat on its own. I know I've got the proportions wrong on the plate, but I just LOVED the taste, so had to have more...

The yogurt sauce on top of it all is quite tart. I'm not sure if I would add the lemon juice next time. Maybe taste it before you add it. It has cilantro in it, so for me, it's a winner. (I must add that for the first time I've been able to buy cilantro with the root still attached. A week later it's still going strong. I've got it in a glass with water and a bag over the top. Let's see how long it lasts.)

The salmon is basically just grilled with salt and pepper. It's kind of hard to find fresh wild salmon here on the east coast where they farm salmon, so I used frozen pieces that made a perfect pound. The recipe calls for barbecuing or oven roasting. I invested $25 in a 2-person President's Choice rip-off of the George Foreman Grill (for a little bit less $). Until we get the barbie going, this is my new way to grill, that's for sure. It cooks in a flash (a total of 3 minutes for a quite well-done salmon), gives those lovely grilling stripes, — these grills are all around super and I can't believe I took so long to buy one!

Cashew Salmon with Apricot Couscous

http://www.eatingwell.com/recipes/cashew_salmon_with_apricot_couscous.html
From EatingWell:  March/April 2009Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon.
4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 1/2 cup nonfat plain yogurt
• 3 scallions, sliced, greens and whites separated
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1/4 cup chopped dried apricots
• 1 tablespoon minced fresh ginger
• 1 1/4 cups water
• 1 cup whole-wheat couscous
• 1 pound salmon fillet, preferably wild Pacific, skinned (see Note) and cut into 4 portions
• 2 tablespoons chopped toasted cashews (see Note)

Preparation

1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
2. Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.
3. Heat oil in a large saucepan over medium heat. Add apricots, ginger, the scallion whites and 1/4 teaspoon salt. Cook, stirring, until softened, about 2 minutes. Add water and bring to a boil over high heat. Stir in couscous. Remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork.
4. Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray. Grill or broil the salmon until browned and just cooked through, about 3 minutes per side. Serve with the couscous, topped with the yogurt sauce and cashews.

Nutrition

Per serving : 487 Calories; 15 g Fat; 2 g Sat; 6 g Mono; 73 mg Cholesterol; 65 g Carbohydrates; 35 g Protein; 9 g Fiber; 527 mg Sodium; 621 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 starch, 1/2 fruit, 3 lean meat, 1 fat

Tips & Notes

• Ingredient note: Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. To skin a salmon fillet, place the fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
• Kitchen tips: To toast chopped nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
• To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

For a veg, I made an old favourite recipe, called Pesto Garlic Zucchini. I never really cared before, but it's actually quite healthy to make. It's delicious as a vegetable, or I've even made more pesto sauce and added pasta to make it into a meal. I used to labouriously peel the zucchini into ribbons, but have discovered the wonders of a food processor and how it can slice the zucchini into lovely wafer-thin discs that work just as well and actually looked prettier. I always add way more garlic than any recipe says, but here is the recipe, with the ingredient list intact:

Pesto Garlic Zucchini
4 small zucchini
2 tbsp olive oil
4 cloves garlic, finely chopped (or crushed)
1/4 cup pine nuts
1/4 cup chopped fresh basil (substitute about 2 tbsp dried basil if have to, but fresh tastes much better)
1/4 cup freshly grated romano (or you can use parmesan if you prefer)
salt and pepper

Using the slicing attachment on your food processor, thinly slice zucchini. In skillet, cover and cook zucchini with 2 tbsp water over medium heat for 3 minutes or until just tender-crisp; drain and set aside.

Wipe out skillet and heat oil over medium heat; cook garlic and pine nuts for 1 minute, taking care not to burn. Add zucchini and basil; cook, tossing, for 1 minute or until just heated through. Sprinkle with cheese of your choice. Season with salt and pepper to taste. Makes 6 servings.



I completely forgot to add the cheese to this dish and it was still excellent — so a good way to cut down on fat and calories if that's your game. I also think that if I had to make the choice, I'd rather keep the pine nuts and skip the cashews. But, if you were making a different veg, I think the cashews add a nice flavour on their own.

I will definitely make this combination again. It was fairly quick, easy and very tasty.

Happy eating!
Kathy

One word: Mmmmm.

Is mmmmm... actually a word? No matter, you get the message it implies anyway.

I have a thing for cilantro. It tastes like summer to me. Last week I made a delicious vegetarian dish from EatingWell.com called Black Bean Croquettes with Fresh Salsa. Oh my! Mmmmm...

I must confess, I used purchased fresh (and organic) salsa, but I did add cilantro to it (however, I didn't add avocado because I don't think it belongs in salsa. The croquettes are absolutely yummy and surprisingly filling. The heat of the salsa made me happy because baby it's cold outside — here on the East Coast!

I  found the recipe very easy to make. As the recipe suggested, I paired the croquettes with a coleslaw. I made a balsamic dressing and added a bit of feta instead of the more traditional sweet coleslaw. It was good, but the true star was definitely these croquettes.

Couldn't you just eat these right now with a good beer? Look how pretty they are!

A definite winner!

And here, for my one voter, is the recipe from EatingWell's website, copied and pasted for your convenience:

Black Bean Croquettes with Fresh Salsa

http://www.eatingwell.com/recipes/black_bean_croquettes_with_fresh_salsa.html
From EatingWell:  January/February 2008Staples like canned black beans and frozen corn transform into spicy croquettes in mere minutes. Serve with warm corn tortillas, coleslaw and lime wedges.
4 servings, 2 croquettes & 1/2 cup salsa each | Active Time: 25 minutes | Total Time: 45 minutes

Ingredients

• 2 15-ounce cans black beans, rinsed
• 1 teaspoon ground cumin
• 1 cup frozen corn kernels, thawed
• 1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
• 2 cups finely chopped tomatoes
• 2 scallions, sliced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chili powder, hot if desired, divided
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 avocado, diced

Preparation

1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
3. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Nutrition

Per serving : 405 Calories; 12 g Fat; 2 g Sat; 8 g Mono; 0 mg Cholesterol; 61 g Carbohydrates; 16 g Protein; 16 g Fiber; 438 mg Sodium; 621 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 1/2 starch, 1 vegetable, 2 lean meat, 1 fat

Mama never made egg sandwiches like this!

I love a good fried egg sandwich. The ooziness of the egg yolk, the cheese, the toast — it's an awesome protein sandwich!

Hubby made himself one this morning, and  made my own variation.  For a gourmet touch, I also used light olive oil mayonnaise, arugula, tomato and rosemary ham.

I really did this posting because I wanted to show off the picture. The eggs were a bit overcooked, and I should have added a pinch of salt, but it was still pretty darn good. Ten minutes to make, 5 to hoover down!

Does anyone else out there love "Spanglish", the film with Adam Sandler as a chef, as much as I? Well, in it he makes himself what looks to be a spectacular egg sandwich that is elevated to haute cuisine. And accompanied by a beer! Magnifique!

That's what I was trying to achieve here. Gotta watch that movie again.

Enjoy!

Taking Opinions

Tell me, do you prefer to have the recipes included in the text, or are you fine to follow the link?

Let me know what you think.

Ciao,
Kathy

Rhapsodie en bleu

I seem to be very much "into" cooking any kind of tart-like savoury dish these days. I am also quite — no let's tell it like it is — I am obsessed with recipes from EatingWell.com. Every so often Oprah.com's food section pulls me back, but since it's not a site dedicated to food, I continue to be in awe of EatingWell.

When I saw the recipe for Pear and Blue Cheese Flatbread, I was prepared to try it. When I used to live in Yellowknife (I know, you wouldn't think of it as a culinary city, but it is!) I often had the salad with grapes, pears, bleu cheese and spicy pecans at Le Frolic, so I knew the possibilities of the pear and bleu combination. I love the sharpness of the cheese itself, but the funky mustiness of the moldy bit is somewhat startling —and a bit offensive. When I went to the store and asked about a substitute for  bleu cheese, the lady at the counter said there really wasn't one, but pointed out a mellow version, which I bought.

I didn't want to use pizza dough, so I bought Naan bread. It's a flatbread it's delicious, and President's Choice does a whole wheat version. Plus, it isn't a perfect round shape, which suits my esthetics. I didn't want this to be confused with pizza in any way, shape or form. Pun intended. I think you could also use pitas (the non-pocket kind).

It's easy enough to make for lunch if you've got a half-hour to dazzle your hubby when he thinks he's coming home to a sandwich or a can of baked beans. And because Hubby ate two of the pears I was going to use, and one of the others was too overripe to use, I made one of the flatbreads with apple (next time I will cook it down a bit before using).

The onions were lovely, but I thought the balsamic taste could have been a bit stronger, so next time I would use 2 tbsp instead of 1 (the recipe calls only for 2 tsp). I would also toast the naan first (which is what you do with the dough (bake it first until it's a bit crispy on the bottom). Otherwise, this is a delightful meal. Maybe the naan makes a bit less than a pizza crust does, but I think this is better suited to 4 people who don't know portion control well (like me and Hubby). With a salad, it would be more than enough, even for a dinner.

If you really don't think you can handle the bleu cheese, maybe goat cheese would do the trick, or feta. I'm sure there's another cheese out there that would work. I just haven't found it yet. If you have any suggestions, let me know.

Verdict: Definitely one to make again!

Kathy

Is the reign of the galette over?

Fresh herbs are a revelation to me. Other than basil, I've almost always cooked with dried herbs. Over the past few years while visiting sisters, I've seen that they really are worth the effort, and in winter, expense.

Tonight I made the Savoury Carrot and Tarragon Tart from the EatingWell website. I've made a few dishes lately that called for tarragon, but have always just used my dried stash. This time I made sure I bought fresh tarragon, since the recipe mentioned it has bold flavour. It is bold, but wonderfully licoricey. I never tasted the strong licorice taste before in the dried. Now I know.

This is truly a spectacular tart, and it might even surpass the amazing roasted vegetable galette I made a few months ago. I wanted the strong taste of cheese in the tart and so added feta in addition to the sharp cheddar. It was a good addition, but I think the tart would be fine without it. This tart has some amazing flavour combinations. After you bake the crust (which also has fresh tarragon in it) you spread dijon mustard over it before adding the cheese, carrot mixture and egg mixture overtop. I think it added just the right hit of boldness (I rarely use American-style yellow mustard, even on a sandwich, I use dijon instead) and zing.

I served it with a salad that had no connection whatsoever – an Asian-style Cucumber Salad with sesame oil, rice vinegar and soy sauce. Couldn't get much more Asian – or opposite to the French-style carrot tart. It didn't work together really, but each on their own are keepers.

Hubby and I found ourselves moaning with our first bites of the tart, which is always a good sign. I wasn't hungry, but I wanted to taste it without the influence of the salad, so I had a tiny bit more. And it was sooooo good!

I absolutely would make this for company, for a brunch, or anytime I wanted an incredibly complex flavoured dish for dinner!

I hope you make it.

Enjoy!

Kathy

Breakfast for dinner

When I was growing up and my mother would get stuck for dinner ideas, she'd sometimes make us breakfast for dinner. We didn't often eat breakfast as a family, or a cooked breakfast. My dad ate religiously porridge very early in the morning and my mom didn't seem to eat anything for breakfast – she just drank coffee and smoked. We kids ate cereals like Cap'n Crunch and Froot Loops. It wasn't until my sister had a child of her own that I experienced less sweet cereals like Cheerios and Shreddies.

But, this is a blog about breakfast for dinner, not breakfast for breakfast. So, when my mom made breakfast for dinner it was always eggs, toast and bacon, ham or sausage. When I do it, it generally includes hashbrowns and no toast, but that's just me.

So, on Thursday, I made Huevos Rancheros Verdes from the EatingWell.com. I don't think I've ever had it before, and I must say, it was really, really, good! It's essentially tortillas, beans, cheese, and and egg, but like all great meals, that's only where it starts.

The recipe calls for pinto beans, rinsed. I happened to have a can of re-fried beans (light), which I would think the typical Huevos Rancheros is made from, but re-fried beans are higher in fat (probably saturated) and Eating Well is all about the healthy, so next time I would definitely do the beans.

These Huevos (eggs) use Salsa Verde (green salsa) which means they come from tomatillos, a green tomato. The salsa isn't as spicy, and is a bit more tart. And delicious

I couldn't find corn tortillas at my local co-op, so had to use whole wheat tortillas. You lay the tortillas down on a sprayed pan, then spread on the bean mixture and cheese; bake that for 8 minutes or so, and then pop on a fried egg that you've cooked in a pan.

So far this is relatively typical eggs for dinner fare (well for me anyway), but then you add a wonderful mixture of thinly sliced romaine leaves, cilantro, olive oil, lime juice and a bit of salt and pepper. I didn't want to buy romaine, as I already had arugula, and it worked just fine.

I adore cilantro, so this to me is what made this dish. Cilantro and lime juice gives a freshness to the relatively bland tastes below it and makes it a dinner-worthy meal. If you don't like cilantro, I suppose you could skip it, but now that I've tried it with, I can't imagine ever doing without.

Oh, and the left-overs? We ate them for breakfast, of course!