Grilled Lemon Chicken with Cabbage-Corn Slaw

So last night it was 87 degrees INSIDE my house. INSIDE. At one point it was cooler outside than inside. So what does that mean for dinner? Cooking outside on the grill! I had a head of Napa Cabbage from my CSA and decided to make this recipe that has been in the binder since July 2010. It’s from Real Simple magazine and it truly was Real Simple! Of course I had to make a few tweaks, like making one batch of the dressing and using part of it to marinate the chicken for about an hour. I also grilled 2 ears of corn to add a bit more flavor to the slaw. Most of the recipes from this magazine call for 4 chicken breasts, but I typically use 2 since there are two of us. We eat half (portion control!) and then take the other half for lunch the next day.

This is a very easy and light dish – perfect for a heat wave!

Grilled Lemon Chicken with Cabbage-Corn Slaw

Serves 4

Hands-On Time: 20m

Total Time: 20m

Ingredients

2 teaspoons honey

2 tablespoons plus 1 teaspoon olive oil

5 tablespoons fresh lemon juice (I juiced 2 lemons)

kosher salt and black pepper

1/4 small green cabbage (1/2 pound), cored and shredded (I used napa cabbage)

1 red bell pepper, thinly sliced

1 cup corn kernels (from 1 to 2 ears, or thawed if frozen)

4 6-ounce boneless, skinless chicken breasts

Directions

1.In a large bowl, whisk together the honey, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.

2.Add the cabbage, bell pepper, and corn and toss to combine.

3.Heat grill to medium-high. Rub the chicken with the remaining teaspoon of oil and season with ½ teaspoon each salt and pepper.

4.Grill the chicken, basting often with the remaining 3 tablespoons of lemon juice, until cooked through, 5 to 6 minutes per side. Serve with the slaw.

Lemon Gnocchi with Spinach and Peas

This week I received some fresh spinach and peas in my CSA bag. Flipping through my binder, I found this recipe I pulled from the December 2007 issue of Gourmet (RIP). Perfect!  I don’t know why it was published in December, since this is such a summery type of dish – maybe Ruth was off her game that month. It was so fast and easy to make, too.

Lemon Gnocchi with Spinach and Peas

yield: Makes 4 servings

active time: 10 min

total time: 20 min

The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.

Ingredients

1 cup frozen baby peas (not thawed) (I used fresh from my CSA)

1/2 cup heavy cream (I used half and half)

1/4 teaspoon dried hot red-pepper flakes (I always add more)

1 garlic clove, smashed (I minced 3 cloves of garlic)

3 cups packed baby spinach (3 ounces) (I used regular spinach from my CSA)

1 teaspoon grated lemon zest

1 1/2 teaspoons fresh lemon juice

1 pound dried gnocchi (preferably De Cecco)

1/4 cup grated parmesan

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente (actually you should cook them until they float). Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

Simmering in the sauce

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Light, summery, and delicious

Summer Risotto

Here is a recipe I came up with the other night. Everyone thinks risotto is so hard and it’s about the easiest thing a novice cook can make – it takes time and patience but is worth it.  Another misconception is risotto is high in fat & calories because it’s so creamy and rich – FALSEHOODS! The Arborio rice adds creaminess to the dish. Risotto is something that can be made vegetarian or vegan – just use a vegetable or mushroom stock and be sure to omit the sprinkling of parmesan cheese at the end. You can add any type of vegetable or herb or protein – the possibilities are endless!

Summer Risotto

1 cup Arborio rice

3 cups warmed chicken stock

½ cup white wine

1 medium onion, diced

1-2 Tbsp olive oil

1 cup peas

2 Tbsp basil chiffonade (or however much you like)

Prosciutto

Salt & Pepper, to taste

Parmesan cheese, to taste

Directions:

Heat olive oil in a heavy medium sized pot (I use a small Le Creuset pot). Add onion and sauté until translucent.  Add rice and stir to coat with the oil, using a wooden spoon.  Add white wine to deglaze pan.  Once wine is absorbed, add about 1 cup of stock and stir. No need to stir constantly, but keep stirring often until the stock is absorbed. Continue to add stock about a cup at a time and stir.  During the last addition of stock, also add the peas. As the liquid is close to being completely absorbed, add the basil, then the prosciutto. Season with salt & pepper to taste and top with a few parmesan shavings.  Enjoy!

Grilled Chicken & Corn Salad with Avocado & Parmesan

Well, bathing suit season is upon us, which means EAT MORE SALAD! Here is a recipe I ripped out of the August 2011 Real Simple. I finally made it last night and it was delicious.  For once, I actually followed the recipe to a tee (ok maybe I added some salad greens to the spinach) and it really doesn’t need to be changed. I’d definitely make this again and probably add some tomatoes and whatever other veggies I have lying around. Don’t be turned off by adding the fatty avocado – it’s a good fat and adds a nice richness to the salad.

Grilled Chicken and Corn Salad with Avocado and Parmesan

Serves 4

Hands-On Time: 30m

Total Time: 30m

Ingredients

1/4 cup fresh lemon juice

2 tablespoons chopped fresh rosemary

4 cloves garlic, finely chopped

4 tablespoons olive oil

kosher salt and black pepper

2 6-ounce boneless, skinless chicken breasts

3 ears corn, shucked

5 ounces baby spinach (about 5 cups)

1 avocado, cut into bite-size pieces

2 ounces Parmesan, shaved

Directions

1. Heat grill to medium-high. In a medium bowl, whisk together the lemon juice, rosemary, garlic, 3 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer half the dressing to a small bowl; set aside. Add the chicken to the remaining dressing and turn to coat.

2. Rub the corn with the remaining tablespoon of oil and season with ¼ teaspoon each salt and pepper. Grill the corn and chicken, covered, turning occasionally, until the corn is tender and lightly charred, 4 to 6 minutes, and the chicken is cooked through, 8 to 10 minutes. Cut the kernels off the cobs and slice the chicken.

3. Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan.

Mango Kuchen

So I had some mangoes at home that needed to be used for something. This recipe has been in the binder for YEARS. I’m not sure how old it is, but based on the background paper it was copied on to, I’ve had this recipe since the timeframe of 1994-98.  I’m guessing it’s from the Washington Post, but I’m not sure.

I’m slightly annoyed I’ve held onto a mediocre recipe for so long!  It really was just ok. The custard seemed very eggy and sweet and blocked the mango flavor from really shining. I should have stuck with my gut and made mango margaritas instead!  Lesson learned...

Mango or Peach Custard Tart (Kuchen)

6 to 8 servings

Ingredients:

1 cup unbleached all-purpose flour

1 tablespoon sugar

Pinch of salt

1 stick unsalted butter, softened

1 tablespoon cider vinegar

4 large eggs

1 cup light cream

1 cup sugar

1 heaping cup peeled, pitted and cubed mangoes or peaches, or other fresh fruit*

Position a rack in the center of the oven and preheat the oven to 400 degrees.

Combine the flour, sugar and salt in a mixing bowl. Work in the butter, then press the dough until the mixture resembles cookie dough (you can do this with a pastry blender or simply with your fingers). Work in the vinegar, then press the dough evenly over the bottom and up the sides of an 8-inch square casserole or 9-inch round pie plate. Bake in the center of the oven until the crust is beginning to color, about 10 minutes. Remove it from the oven and reduce the temperature to 375 degrees.

Add water to the bottom of a double boiler. Bring the water to a simmer over medium heat. Break the eggs into a mixing bowl and beat until they are smooth. Whisk in the cream until smooth and then stir in the sugar and a tiny pinch of salt. (I also added a dash of nutmeg) Transfer the custard mixture to the top half of the double boiler and place it over the simmering water. Cook, stirring constantly, until the custard is thick enough to coat the back of the spoon. Remove it from the heat.

Spread the fruit over the crust and pour the custard over the fruit. Bake in the center of the preheated oven until the custard is set and the crust lightly browned, 40 to 50 minutes.

Serve warm or at room temperature.

Not worth the calories

*NOTE: aside from mangoes and peaches, raspberries are my favorite to use for this recipe, but you can also use fresh blackberries, blueberries or sliced strawberries.

Sweet & Spicy Asian Pork Shoulder

Here’s another good weeknight slow-cooker recipe from Real Simple (February 2010). As written, the recipe is a bit salty, even with low-sodium soy sauce. It also needs more liquid, so I’d recommend adding either water or low-sodium chicken broth. (I learned the hard way last time I made this, but the meal was still salvageable)  No need to cut the pork into cubes, either. Just throw the entire pork shoulder (or tenderloin) in and shred when done. You can also add other vegetables such as carrots, snow peas or a red bell pepper.

Serves 4

Hands-On Time: 15m

Total Time: 8hr 00m

Ingredients

1/2 cup low-sodium soy sauce

1/2 cup brown sugar

1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)

1 tablespoon grated fresh ginger

1 teaspoon Chinese five-spice powder (optional)

kosher salt and black pepper

2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces

1 cup long-grain white rice

1 medium head bok choy, thinly sliced (about 8 cups)

2 scallions, sliced

Directions

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.

2. Twenty-five minutes before serving, cook the rice according to the package directions.

3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

Quinoa Stir-Fry with Vegetables and Chicken (keen-what??)

Here’s a recipe I’ve been wanting to make for a while. The boyfriend has decided he doesn’t like quinoa, so it’s been sitting in the binder. I pulled it from Self magazine, not sure what issue.  This was very good. Surprisingly good! I had to stop myself from eating more. I mostly followed the recipe but did make a few changes. I used 1 chicken breast and stir-fried it before adding in the vegetables. I also added a bit of chicken broth to the veggie mixture to cook it in, using less oil. Chicken broth was also used to cook the quinoa. I didn’t add any salt to either the quinoa or the stir-fry, choosing to add a bit more low-sodium soy sauce at the end.  I added the egg, following the directions, but don’t feel it really added anything to the dish. It can easily be omitted.

Quinoa Stir-Fry With Vegetables and Chicken

This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat.

Serves 4

INGREDIENTS

3/4 cup quinoa, rinsed

1/2 teaspoon salt, divided

1 tablespoon vegetable oil

1 small carrot, thinly sliced

1 medium red bell pepper, cored, seeded and chopped

2 teaspoons grated ginger

1 clove garlic, sliced

1 small red chile, chopped (optional)

2 cups snow peas, trimmed

1/4 teaspoon black pepper  (I used white pepper)

1 egg, beaten

4 oz grilled chicken breast, chopped

2 scallions, chopped

1/2 cup cilantro

1 tablespoon soy sauce

PREPARATION

Place quinoa in a small saucepan with 3/4 cup water (I used chicken broth to add more flavor) and 1/4 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

The skinny

254 calories per serving, 7.8 g fat (1.1 g saturated), 30 g carbs, 4 g fiber, 17 g protein

Caramel Matzoh Crunch, aka CRACK

Here is a great, and I mean fantastic, recipe for Passover. This comes from my friend Leslie Sacks. I like to call it Matzoh Crack because it’s addictive. Once you start eating it, it’s very hard to stop, no matter how full you are or how badly your tummy feels.

All of the notes in parentheses are from Leslie. This girl knows what she's doing - she makes about 6 batches per holiday. 

ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH

4-6 unsalted matzohs (i can usually only fit 2 whole ones, then break up one more round the pan)

1 cup (2 sticks) unsalted butter or unsalted Passover margarine

1 cup firmly packed brown sugar

3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate (I use 1 cup Nestle Tollhouse semisweet chips)

Preheat the oven to 375°F.

Line a large (or two smaller) cookie sheet completely with foil.

Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking.

Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces as required to fit any spaces.

In a 3-quart, heavy-bottomed saucepan combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.

Mmmm butter and sugar

Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325° , and replace the pan).

Hot from the oven

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh.

Passover Crack

While still warm, break into squares or odd shapes. Chill still in the pan in the freezer until set.

Variation:

You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets).

Leslie's notes:

i usually top a batch with sprinkles or chopped walnuts while the chocolate is still warm (before I put in the freezer).

When frozen, I store in ziploc bags. Doesn't last long!!!

Chicken with Tarragon and Leeks

Chicken with Tarragon and Leeks

Here is an easy recipe from the April 2009 issue of Real Simple.  It actually tastes a lot better than it looks in my photo. In fact, Eric asked me if I was sure I wanted to take a picture. I deboned the chicken after cooking and mixed it back in with the potatoes, peas and sauce. The leeks cook down so much, it’s like they’ve melted into the sauce, which isn’t a bad thing.

Serves 4

Hands-On Time: 15m

Total Time: 4hr 30m

Ingredients

1 1/2 pounds baby new potatoes (about 16)

8 small skinless chicken thighs (1 1/2 pounds)

3 leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces

1 cup dry white wine (or chicken stock)

Kosher salt

1 10-ounce package frozen peas

1/3 cup heavy cream

1 tablespoon chopped fresh tarragon (dried works fine, too)

Directions

1. Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.

2. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.

3. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.

4. Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.

For the Love of Beets!

Beets. I’ve hated them since I was a kid. My mother would sometimes serve us beets out of the can with our dinner and I hated them. We weren’t allowed to leave the table until we finished our supper and I was so stubborn I’d sit there all night refusing to eat those nasty, slimy red discs.  And then, as an adult, I tasted roasted beets and my worldview on beets forever changed! I joined a CSA last year and we had beets galore. My favorite way to cook them is on the grill but roasting them is also delicious. Roasting them with oranges is something I haven’t done before. The smell of these 2 roasting was heavenly.

I pulled this recipe from the October 2011 issue of Real Simple. It’s a keeper.

Pork Chops with Roasted Beets and Oranges

Hands-on Time: 10 minutes

Total Time: 45 minutes

Serves: 4

Ingredients

1 pound beets, peeled and cut into 1/2-inch wedges

4 tablespoons olive oil

kosher salt and black pepper

2 oranges, cut into large chunks

6 cups baby arugula (5 ounces)

4 bone-in pork chops (1 inch thick; about 2 pounds total)  (I used 2 boneless pork chops)

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

1. Heat oven to 450° F. On a rimmed baking sheet, toss the beets with 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until beginning to soften, 13 to 15 minutes. Add the oranges to the baking sheet and roast, tossing once, until the beets and oranges are tender, 15 to 17 minutes more. Add the arugula and toss to combine.

raw beets before going into the ring of fire

beets + oranges = great combination!

2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Season the pork with the oregano, thyme, and ½ teaspoon each salt and pepper and cook until browned and cooked through, 7 to 9 minutes per side. Serve with the beets and oranges.

My version next to the magazine photo

What I did differently:  I roasted the pork chops instead of pan-frying them. Just add them to the oven with the oranges.

What I will do differently in the future: peel the oranges

Old Bay Wings

Old Bay Wings

I was born and raised in Maryland, home of Old Bay Seasoning. Old Bay is typically used on seafood (crabs & shrimp) but is SO good on virtually everything else. Chicken, french fries, baked potato, deviled eggs, macaroni & cheese (trust me on this), popcorn, you name it! It’s hard to describe, but it’s a little bit spicy, a little bit salty, and a whole lotta delicious.

I’ve perfected my Old Bay wing recipe over the past few years. It’s so easy – all you need is wings, Old Bay, an oven and a grill. These wings are perfect any time of year. Even though we live in Colorado, we are able to grill out year-round on our deck.

Served with cole slaw (the Barefoot Contessa’s recipe is my favorite) and a cold Heavy Seas Pale Ale (brewed in Maryland), dinner doesn’t get much better.

Ingredients:

Wings (I buy a bag of frozen wings at Costco)

Old Bay

Directions:

Heat oven to 350°.  Place frozen wings on a cookie sheet and bake for approximately 20 minutes.

Put wings in a bowl and cover generously with Old Bay, using as much or as little as you wish.

Heat grill (we use a gas grill) to about 350°-400°.  Place wings on grill and grill for approximately 6 minutes. Flip wings over and grill for another 6 minutes. Remove from grill and sprinkle more Old Bay on the wings.  Serve with ranch or bleu cheese dressing.

ENJOY a little taste of Maryland!

My Sous Chef

This is my daughter, er, dog Murphy. She isn’t allowed in the kitchen so she patiently lies on the floor at the entrance to it, hoping some treats will be thrown her way. She’s always in the way when I need to put something in the trash, but she doesn’t seem to care.

We try hard not to give Murphy too much people food but there are certain things she can’t resist, like fruits & veggies. As sure as Pavlov’s dogs salivated at the ringing of the bell, as soon as Murphy hears a knife hit the wooden cutting board she comes running in for treats. Her favorite vegetable is cucumber. Carrots are a close second. Her favorite fruit is cantaloupe, but she loves strawberries and mango, too. 

We adopted Murphy from the Humane Society of Boulder Valley and she is the love of our lives. Mutts are the best!

Feed Me!

Red Beans & Rice

My family is from the South. I love southern food, especially from the New Orleans area. Whenever I visit New Orleans, one of the first dishes I eat is Red Beans & Rice, washed down with an Abita beer. This recipe from Emeril Lagasse is easy, delicious, spicy and the perfect dish for a Mardi Gras supper. I don’t follow any of the directions listed below, I just throw everything into my slow cooker before work and my house smells like southern hospitality when I get home in the evening. Sprinkling some essence on the dish “kicks it up a notch”.  BAM! (I know, how lame was that??)

Ham Hock, Red Beans and Rice

Recipe courtesy Emeril Lagasse

Ingredients

1 cup chopped onions

1/2 cup chopped celery

2 tablespoons minced garlic

8 ounces andouille sausage, cut into 2 ounce links

2 bay leaves

1/4 teaspoon black pepper

1 teaspoon dried thyme

1/2 teaspoon cayenne

1 teaspoon salt

1 ham hock, about 1 pound

1 pound red beans, soaked and drained

8 to 10 cups chicken stock

2 cups cooked white long grain rice, warm

Garnish: 2 tablespoons chopped green onions and Essence, recipe follows

Crusty loaf bread

Directions

In a stock pot, saute the onions, celery, and garlic for 1 to 2 minutes. Add the sausage, bay leaf, black pepper, thyme, cayenne, and salt, saute for 2-3 minutes. Add the ham hock and beans. Cover the mixture with the stock. Bring up to a boil and reduce heat to a simmer. Cook the bean mixture for 2 hours or until the beans are tender. Mash 1/4 of the mixture against the side of the pot with a spoon. Reseason with salt and pepper if needed. Remove the ham hock and slice the meat off the bone. To assemble, spoon the warm rice onto the serving bowl. Ladle the bean mixture right over the top. Garnish with green onions, Essence and crusty bread.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Cranberry-Stuffed Pork Chops with Roasted Carrots

Here’s another one from Real Simple (September 2009). I had all of the ingredients on-hand and made this for a weeknight supper.  I’d give it an OK. The roasted carrots & onions were the best part of the dish. I must have over cooked the pork chops a bit because they ended up dry and quite frankly a bit bland. Life’s too short to eat dry pork!!

Cranberry-Stuffed Pork Chops with Roasted Carrots

Serves 4

Hands-On Time: 15m

Total Time: 35m

Ingredients

1 1/2 pounds carrots, thinly sliced

1 small red onion, sliced

3 tablespoons olive oil

kosher salt and black pepper

1/2 cup dried cranberries, chopped

2 tablespoons apricot preserves

1/2 teaspoon ground coriander

4 1-inch-thick bone-in pork chops (about 2 1/2 pounds) (I used boneless chops)

Directions

1. Heat oven to 400° F. On a baking sheet, toss the carrots, onion, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper.

Before going into the oven...

2. Roast, stirring once, until tender, 25 to 28 minutes.

...Coming out of the oven (the onions look a bit overcooked - ok BURNT - but they tasted good)

3. Meanwhile, combine the cranberries, preserves, and coriander in a bowl. Using a paring knife, cut a 3-inch-deep pocket in the side of each chop; stuff with the mixture.

4. Heat the remaining tablespoon oil in a large ovenproof skillet over medium-high heat.

5. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side.

6. Transfer pork to oven (on the rack above the carrots) and roast until cooked through, 6 to 8 minutes. Serve with the carrots.

By Sara Quessenberry,  September 2009

Broccoli even Non-Broccoli Lovers will Dig!

I love broccoli.  Cooked broccoli. For whatever reason, I can’t stand the stuff raw. Normally I’m quite boring and just steam it and sprinkle some S&P on it and voila, easy side dish.  That gets old. So here is a recipe from one of my all time favorite people and writers – Kim O’Donnel. She used to write for the Washington Post for years and I still follow her now that she’s in Seattle. For those of you vegetarian-types and meat eaters like me who try to eat veg once or twice a week, she has a great cookbook: “The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour”. 

Roasted Broccoli Pick-Up Sticks

From “A Mighty Appetite for the Holidays” by Kim O’Donnel

1 pound broccoli florets, separated

1 inch piece fresh ginger root, peeled and diced

1 clove garlic, minced

½ teaspoon salt

¼ teaspoon cayenne or paprika (I use cayenne. Smoked paprika would also be terrific)

1-2 tablespoons olive oil

Black pepper to taste

Method

Preheat oven to 400 degrees.

Place all ingredients in a mixing bowl. With your hands, mix to combine until broccoli is well coated. Place broccoli on a baking sheet and into the oven.

Roast until fork tender (about 12 minutes). Serve warm or at room temperature.

Makes 4 side-dish servings or 12-15 cocktail party servings.

The Binder from Which I Cook

My Binder

So this is my binder of recipes. I’ve been collecting recipes since the early- to mid-90’s. I pull them out of newspapers, magazines, and now the world wide interwebs. I have quite a few cookbooks at my disposal, too, but I always reach for my binder when looking for dinner inspiration.  The binder also used to have tabs for dessert, breads, and drinks; but those were moved to their very own binder a few years ago.

The tabs in my binder are:

n     Appetizers

n     Grains

n     Legumes

n     Meats

n     Vegetables

n     Pasta

n     Soups

Notice there isn’t a seafood tab. I don’t eat it. Considering I was born and raised in Maryland, it makes no sense, but I just don’t like it. I tell people it’s a birth-defect. And quite frankly, living in Colorado is great for a non-seafood person like me. I’m happy with my meat and veg. I do have a few seafood recipes that I’ll pull out for the boyfriend and keep those in my meat section.

I’m not sure how many recipes I have, but my hope is to attempt to make MOST of them in 2012. I’ve been banned from having the same experiment with my dessert binder. We’re training to climb Mt. Kilimanjaro and a different dessert every night won’t exactly help. I envision making most of my vegetable & grain recipes this summer once my CSA starts and the vegetables are fresh and plentiful. Counting down the days to summer!!

My big-ass binder

Chocolate Fudge Pie. Mmmm, Pie.

Some days I crave pie. Chocolate Pie.  I’ve had this recipe since ripping it out of the November 2009 Real Simple and finally decided to try it. I even made my own pie crust (which I’ve always been terrified of doing but pie crust is super easy).  This recipe is pretty straightforward and if you want basic chocolate fudge pie, it satisfies your craving. It’s nothing exceptional, it’ll do.  Sadly, I forgot to snap some pics.

Chocolate Fudge Pie

Serves 8

Hands-On Time: 20m 

Total Time: 4hr 00m

Ingredients

Basic Flaky Piecrust

or 1 store-bought piecrust, fitted into a 9-inch pie plate

6 ounces semisweet chocolate, chopped, plus more shaved for topping

1/2 cup unsalted butter (1 stick)

3 large eggs

1/8 teaspoon kosher salt

1/2 cup plus 3 tablespoons granulated sugar

1 1/2 cups heavy cream

Directions

1. Heat oven to 375º

F. Place

the pie plate on a baking sheet. Prick crust with a fork and line with foil. Fill to top with pie weights or dried beans. Bake until the edges are firm, 20 to 25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes.

2. Reduce oven temperature to 325º F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate and butter.

3. Using an electric mixer, beat the eggs, salt, and ½ cup of the sugar until fluffy, 4 to 5 minutes. Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.

4.Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.

5. Beat the cream with the remaining sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate. (I used whipped cream from the can)

By Sara Quessenberry,  November 2009