Three Bean Salad

Three Bean Salad

Adapted from Down Home with the Neelys

Salad Ingredients

1 cup dried pinto beans

Haricot Verts

1 14 oz. can kidney beans, drained and rinsed

1 bunch scallions, thinly sliced

¼ cup parsley, chopped

Salt and pepper

Hot sauce (recommended: Tabasco Habanero sauce)

Vinaigrette Ingredients

2 garlic cloves, minced

2 tablespoons Dijon mustard

¼ cup Champagne Vinegar

2 tablespoons lemon juice, or ½ lemon juiced

2 tablespoons honey

4 dashes hot sauce (Tabasco Habanero)

Salt and pepper

½ cup olive oil

Directions

Wash and rinse pinto beans. In a saucepan, cover beans with fresh water and bring to a boil. Boil for 2 minutes. Turn down to a simmer, cover, and simmer for 1 ½ hours, or until tender. Rinse, drain.

Steam the haricot vert for 5  minutes. Rinse under cold water or shock in an ice bath to stop the cooking. Drain and let dry.

Place the beans (pinto, haricot verts, and kidney), scallions, and parsley in a large bowl.

To make the dressing combine all dressing ingredients (garlic thru olive oil) in a mason jar. Cover tightly and shake until well mixed.

Pour dressing over salad ingredients – start with ½ of dressing and work your way up to suit your tastes. Toss, taste, and add more dressing if needed. Add salt and pepper if needed. Add a few more dashes of hot sauce.

Chill for 30 minutes (or so) to allow flavors to meld.

Have hot sauce at the table for anyone who would like to add additional heat.

The Verdict

Personally, I love three bean salad. We both thought this one was excellent. Dressing was sort of creamy and garlicky. The texture of the beans turned out great.

You could really swap in any combination of canned beans, and/or add more varieties. I didn’t have yellow waxed beans – but those are always delicious in these salads.

Loved the addition of the habanero hot sauce, except on the remnants of the leftovers added a wee bit too much….phew…super hot, but sort of addictive. It didn’t stop me from finishing it, with lots of drinks of ice water in between bites!

Kids in the Kitchen: Poundcake Cupcakes with Berries and Whipped Cream

Poundcake Cupcakes with Berries and Whipped Cream

Ingredients

1 ½ cups Butter, room temperature

3 cups Sugar

6 Eggs

1 tablespoon Vanilla

3 cups Cake Flour

1 teaspoon Salt

½ cup Sour Cream

½ cup Heavy Cream

Strawberries

Sugar

Raspberries

1 ½ cups Heavy Cream

2 tablespoons Powdered Sugar

1 tablespoon Vanilla Extract

Directions

Preheat oven to 325 degrees.

In a stand mixer, fitted with the batter blade, cream the butter and the sugar for 8 minutes on medium speed, scraping down the sides often with a rubber spatula. Lower the speed to medium- low and add the eggs, 1 at a time, combining well after each addition. Add the vanilla, mix well.

Add half of the flour and the salt with the mixer off, then turn the mixer on low speed to combine. Add the sour cream and heavy cream and when well combined add the remaining flour. Continue to mix for an additional 3 minutes on medium-low speed.

Line cupcake pans. Scoop the batter into the pan, about 2/3 way full. Bake for approximately 40 minutes. Check by inserting a wooden skewer into the center and when it comes out dry, remove from the oven. Let the cupcakes cool down.

Hull and slice strawberries. Add sugar (amount depends on how sweet the strawberries are), stir around and let macerate.

Put heavy cream in mixing bowl. Add powdered sugar. Mix to whipped cream consistency.

Top cupcake with strawberries, raspberries, and whipped cream.

The Verdict

Of course the kids love baking….cracking the eggs is a favorite activity…helping to count cups of whatever….pouring the items into the mixing bowl.

Let’s not forget the payoff – licking the spatula! Although it might be a tie on who thinks that’s the best part – me or the girls!

This did make a lot of cupcakes. After 3 pans of cupcakes, I took the remainder and put it into an 8 inch round cake pan (I’m sure any shape would do), that was sprayed with cooking spray and baked that.

Although the kids loved the full dessert, I think their favorite part was the whipped cream! Overall they turned out quite well. It was not the moistest pound cake recipe, but that turned out to be good - it let it soak up more of the berry juice.

Pickled Shrimp with Corn Tortillas and Avocado

Pickled Shrimp with Tortilla Chips

Based on this recipe: http://homesicktexan.blogspot.com/2009/06/pickled-shrimp-with-lime.html

Ingredients

½ cup Lime Juice

½ cup Pineapple Juice (or 6 oz. can – whatever you have)

¼ cup White Vinegar

2 Serranos, sliced (with seeds) – I would use more or hotter next time

½ red onion, thinly sliced

½ cup Cilantro, roughly chopped

2 cloves of Garlic, smashed

1 ½ lbs Shrimp, peeled and deveined

Water

2 Bay Leaves

½ teaspoon Cayenne Pepper (or some Old Bay)

2 tablespoons Kosher Salt

Corn Tortillas

Oil

Salt

Avocado, diced

Directions

In zip-top bag add lime juice thru garlic. Set aside.

Fill saucepan with water. Add bay leaves, cayenne, and salt. Bring to a boil. Add shrimp and boil for 1 minute.

Run shrimp under cold water or dunk in ice bath. Add to zip top with pickling mixture. Add additional water if shrimp is not covered fully.

Let marinate in the refrigerator overnight.

Cut the corn tortillas into six pieces – like a pizza.

Heat oil in skillet on the stove top. When oil is shimmery (hot), add corn tortilla pieces – don’t crowd. When browned, flip and brown the other side. Remove from pan and sprinkle with salt.

Serve shrimp with chips and diced avocado.

The Verdict

I’ve seen a couple recipes for pickled shrimp lately; apparently it's common in Texas and Florida (and other places?). I was skeptical when I first looked at them, but after reading a few of them, we decided to try it out – the pictures did look yummy.

It turned out very tasty. I would make it again. Next time I would spice it up more – maybe take a habanero, put a slit or two in it, and put the entire pepper into the pickling mix.

You could definitely play with the spices – cumin, coriander, old bay, celery salt.

Or switch up the juices – orange, lemon, meyer lemon.

Strawberry Malted Milkshake

Strawberry Malt Milkshake

Ingredients

Strawberries, washed and hulled (although frozen would work too)

½ and ½ (or heavy cream or milk)

Vanilla Ice Cream

Malt Powder

Directions

Making milkshakes is really all too taste, including using as much ice cream to make it as thick (or thin) as you like.

Place all ingredients in blender. Blend. Pour. Enjoy!

The Verdict

Who doesn’t love a good milkshake? Especially a malted milkshake topped with a little whipped cream. Yum.

Thai Green Curry

Thai Green Chicken Curry

Rice

Ingredients

1-2 teaspoons Thai Kitchen Green Curry Paste, or more to taste

1 can Coconut Milk

3 Tablespoons Fish Sauce

2 Tablespoons Brown Sugar

Protein (Chicken in this case)

Vegetables (Orange Pepper in this case)

¼ cup (or more) Cilantro, chopped

Directions

Place medium sized skillet (or bigger depending on how much you are making) over medium-high heat. Add curry paste (to taste) and coconut milk. Simmer for 5-10 minutes. Add fish sauce and brown sugar, simmer to incorporate. Add protein of choice. Depending on what veggies you are adding (and if you like them crisper or more cooked) – add with protein or a few minutes later. Simmer for 15-20 minutes.

The Verdict

Thai Curry: Always a hit….and very easy.  Thai Kitchen is a very reliable brand for curry paste, both red and green. Easy to mix and match whatever protein (chicken, beef, pork, tofu) and veggies you have on hand (and may need to use up).

Rice: I love my rice cooker. Makes perfect rice every time and keeps it warm till dinnertime, so I don’t have to worry about timing it so the rice is finished just as everything else is ready.

Let’s go to Greece or Morocco…or both…

Hmmm, what to do with (among other items) spaghetti squash, 1 lb of sugar snap peas, cucumber, cherry tomatoes….trying to use up odds and ends in the refrigerator and pantry, this is what came of it…

Moroccan Spiced Spaghetti Squash

Quinoa Greek Salad

Minty Sugar Snap Pea Salad

Moroccan Spiced Spaghetti Squash

Adapted from Epicurious.com

http://www.epicurious.com/recipes/food/views/Spaghetti-Squash-with-Moroccan-Spices-106168

Ingredients

1 Spaghetti Squash

2 Tablespoons Butter

2 Tablespoons Olive Oil

2 Garlic Cloves, Minced

1 Teaspoon Ground Cumin

¾ Teaspoon Ground Coriander

¼ - ½ Teaspoon Cayenne Pepper (to taste)

Couple dashes Ground Cinnamon

2 Tablespoons Cilantro, Minced

Directions

Cook the spaghetti squash in the microwave, approximately 15 minutes – depending on size. Make sure to pierce all over with a fork or knife – this helps avoid exploding squash – always a good thing (to avoid).

Let squash cool enough to handle. Cut in half, remove seeds and take out flesh with a fork.

In a skillet over medium high heat, add butter and olive oil. Once butter is melted and olive oil is heated, add minced garlic. Lightly brown garlic (be sure not to burn), then add spices (cumin thru cinnamon). Toast till fragrant. Add spaghetti squash and toss. Place in serving dish, sprinkle with cilantro. Serve.

Quinoa Greek Salad

Adapted from Quinoa 365: The Everyday Superfood

 http://www.amazon.com/Quinoa-365-Superfood-Patricia-Green/dp/1552859940/ref=sr_1_8?ie=UTF8&qid=1308634800&sr=8-8

The original recipe was for a Quinoa Tabbouleh salad – with a few added ingredients it morphed into a Greek Salad.

Ingredients

1 cup quinoa

2 cups water

1 English Cucumber, chopped

1 cup Cherry Tomatoes, ½ed or ¼ed

¼ cup parsley, minced

¼ cup mint, minced

¼ cup cilantro, minced

¾ cup crumbled feta

¼ - ½ cup Pepperoncini, chopped

1 cup Kalamata Olives, sliced

¼ cup Scallions, chopped

1 clove Garlic, minced

1 Lemon, juiced

2-3 tablespoons Rice Wine Vinegar

2 teaspoons Dijon Mustard

1-2 teaspoons Honey

Salt and Pepper

6 tablespoons Olive Oil

Directions

Bring water and quinoa to a boil, lower heat, cover and simmer for 10 minutes. Turn off heat, let sit covered for 5-6 minutes (till water is gone). Fluff with fork.

In a large bowl add cooled quinoa and the remaining salad ingredients (cucumber thru scallions).

In a mason jar, add all dressing ingredients (garlic thru olive oil). Make sure jar is tightly closed, shake well. Pour over salad. Toss.

Minty Sugar Snap Pea Salad

Cook’s Country Magazine

Ingredients

1 lb. (ish) sugar snap peas, trimmed

¼ cup Mint, minced

¼ cup Cilantro, minced

1 Lemon, zested and juiced

1 small Shallot, minced

3 Tablespoons Olive Oil

1 teaspoon Dijon Mustard

1-2 teaspoons Honey (to taste)

Salt and Pepper

2 oz. crumbled Goat Cheese

Directions

Blanch sugar snap peas in salted boiling water for 2 minutes. Shock in ice bath. Let cool.

In a large bowl whisk together dressing ingredients (mint thru salt and pepper) till thoroughly combined. Add snap peas and goat cheese. Toss.

The Verdict

Spaghetti Squash – actually turned out better than expected. Good spice with a hint of heat. Spaghetti squash was a little watery when it hit the pan – maybe set in a colander for a while beforehand next time? Was hoping for a little bit more crunchy parts….but still I would make again.

Greek Salad – what is there to say about greek salad? – except I LOVE it…kalamata olives, feta, pepperoncini, cucumbers, tomatoes, lemony dressing….need I go on?

The Peas – very good, nicely mint flavored without being too ‘minty’.

Puff Pastry Treats

Puff Pastry sort of trying to be like a cinnamon roll

Open the refrigerator and see that ½ box of leftover puff pastry from the other day still staring back at you. Realize you better use it up before it winds up in the trash……

Ingredients

1 sheet puff pastry, defrosted

Butter, room temperature

Brown Sugar

Cinnamon Sugar

Directions

Preheat oven to 375 degrees.

Try to open the puff pastry, when that doesn’t work because it’s been in the refrigerator a few days and seems to be stuck, just lay it on a lightly floured counter and roll it out to a semi-rectangular shape. Or make any shape that works.

Smear with butter.

Sprinkle with brown sugar.

Sprinkle with Cinnamon sugar.

Roll up dough. Slice into 1-2 inch pieces. Place on silpat lined baking sheet. Place in oven for approximately 20 minutes – cooking time will depend on the size of the slices.

The Verdict

Wouldn't win any best looking awards but very tasty.
A hit with the kids for sure and would be easy (and fun) to have them actually make. Chocolate would be good inside too.

Father's Day: Part Two

Well, we were going to grill, being summer is officially almost here – at least according to the calendar. Then we looked out the window at the rain and chilly weather. Time for plan B…..

 Father’s Day Dinner

Wild Mushroom Meatloaf with Horseradish Gravy

Mashed Potatoes

Haricot Verts

Green Salad with Haricot Verts, Pistachios, Feta, Tomatoes

Wild Mushroom Meatloaf with Horseradish Gravy

From Rachael Ray’s Big Orange Book cookbook

Pretty much followed the directions, with the following exceptions;

Cooked the meatloaf ahead, let it cool, sliced it and then pan seared it.

For the gravy added some red wine to the onions and tomato paste while it was cooking, and added Worcestershire sauce at the end.

Green Salad with Haricot Verts, Pistachios, Feta, Tomatoes

From Food Network.com – Cooking with the Neelys

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/green-bean-salad-recipe/index.html

Pretty much followed the directions, with the exception of the vinaigrette. For the vinaigrette – omitted the shallots, used part balsamic and part rice wine vinegar and added mustard and honey.

The Verdict

Excellent!

Meatloaf and gravy were very tasty - next time, might chop the onions in the food processor to make them finer.

The salad was really good – thought it would be good with strawberries added but didn’t try it.

Happy Father's Day!!

Kids in the Kitchen: Father’s Day Breakfast

Waffles with Syrup and Peanut Butter

Over Easy Eggs with Bacon

Father’s Day Breakfast “made” by the girls!

(With a little help from mom.)

Grilled Tri Tip with Cilantro Garlic Dressing

Green Salad

Grilled Tri Tip

Ingredients

½ cup Vegetable Oil

½ cup Lemon Juice

¼ cup Soy Sauce

¼ cup Brown Sugar

1/3 cup Minced Garlic

2 Tablespoons Salt

2 Tablespoons Black Pepper

¼ cup grated Onion

1 ½ lb Tri Tip

Directions

Combine all marinade ingredients (oil thru onion) in zip top bag. Squish around to mix the ingredients together. Add tri-tip, marinate (in fridge) for 8-12 hours.

Prepare grill (charcoal or gas) – we use charcoal. If using charcoal, place coals on one side of grill. Sear tri-tip over direct heat for approximately 7 minutes per side. Move over to indirect heating side for another 10 minutes. Remove from grill and let rest for 10 minutes before slicing.

The marinade is based upon this recipe found on foodnetwork.com – with changes based upon what I like and had in the house: http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/6-hour-tri-tip-marinade-recipe/index.html

Cilantro Garlic Dressing

Ingredients

3-4 cloves garlic, coarsely chopped
1 teaspoon kosher salt
2 green onions, coarsely chopped
1 red fresno pepper, coarsely chopped
2 bunches of cilantro – you can leave the stems on

¼ cup rice wine vinegar

1-2 tablespoons honey
1 fresh lime juiced, or about 2-3 tablespoons
¾ cup extra-virgin olive oil

Directions

Place all ingredients in a blender. Blend until fairly smooth, this can take several minutes.

Trying to use up two bunches of cilantro in the house, I found this recipe with cilantro garlic dressing from the 101 Cookbooks blog, and altered it based on what we had (or didn’t have) in the house.

http://www.101cookbooks.com/archives/grilled-tofu-soba-noodles-recipe.html

Green Salad

Directions

Open refrigerator or look on counter, pull out random salad ingredients that need to be used up. In today’s salad we had lettuce, sliced radishes, cherry tomatoes, roasted yellow/red peppers, a few spears of leftover roasted asparagus, and avocado.

Chop or slice ingredients as needed, toss in salad bowl with preferred dressing.

The Verdict

Yum, Yum, and Yum.

First time making tri-tip – it was delicious.

The cilantro-garlic dressing turned out very tasty – both on the meat and on the salad. I bet it would be good on chicken and grilled veggies too.

Seared Tuna with Mango Salsa

Seared Tuna with Mango Salsa

Arugula, Fennel, and Orange Salad with Balsamic Vinaigrette

Edamame

Seared Tuna with Mango Salsa

Ingredients

Tuna Steaks, approximately 1” thick

Salt and Pepper

1-2 Tablespoons Olive Oil

Mango Salsa (store bought or home-made)

Directions

Pre-heat skillet over medium high heat. Add Olive Oil to skillet.

Season tuna steaks (both sides) with salt and pepper.

Once olive oil is hot, add tuna to the skillet. Cook 3-4 minutes each side for medium rare, longer for more well-done.

Transfer tuna to plate and spoon mango salsa on top.

Arugula, Fennel, and Orange Salad with Balsamic Vinaigrette

Ingredients

Arugula

1 Small Fennel Bulb

1-2 Oranges, I like orange – I would use 2

¼ cup Balsamic Vinegar

2 teaspoons Dijon Mustard

Salt and Pepper, to taste

½ cup Olive Oil

1 Tablespoon Honey

Directions

Wash and dry arugula and place in salad bowl.

Cut the base and top of the fennel bulb. Cut bulb in half. Cut each half in half. Cut the core out of each quarter. Thinly slice fennel. Add to salad bowl.

Slice the top and bottom off the orange. Stand orange upright on cutting board. Following the curve of the orange, cut away the peel and pith (white part). Cut orange into slices. Add to salad bowl.

In mason jar add all salad dressing ingredients (balsamic vinegar thru honey). With lid tightly closed shake dressing till mixed. Add ½ to salad, toss. Add additional dressing as desired.