May 25, 2013
Cheese, Kosher, Lunch, Pasta, Recipes, Salad, Side Dish, Vegetable, Vegetarian
cheese, cooking, dinner, food, Gourmet, Kosher, lunch, pasta, postaday, recipe, recipes, salad, side dish, tomato, vegetable, vegetarian
I love me some caprese salad.
As covered in previous posts Mini Caprese Salad Bites, Mozzarella Cheese Making, Caprese Salad Crostini and Grilled Portobello with Caprese, I make it quite a few ways. While this is not technically caprese (it has baby spinach instead of basil) it really is very similar. It looks very much like caprese and has a similar taste. If it looks like a duck and tastes like a duck….
This is a great little salad to put together. Too often pasta can be a heavy dish but the pairing with the spinach actually makes it seem light.
Boil the pasta.
Combine and serve!
Spinach, Tomato, and Fresh Mozzarella Pasta Salad with Italian Dressing
Prep Time: 10 minutes | Cook Time: 10 minutes | Makes: 4 servings (serving size: 1 1/2 cups) | Difficulty: Easy
- 2 1/2 cups multigrain rotini pasta (such as Barilla Plus)
- Italian Dressing
- 2 cups grape tomatoes
- 1 (6-ounce) package baby spinach
- 4 ounces fresh mozzarella cheese, cubed
1. Cook pasta according to package directions, omitting salt and fat. Rinse with cold water; drain.
2. While pasta cooks, prepare Italian Dressing. Combine dressing and tomatoes in a large bowl. Add pasta and spinach; toss well, and top with cheese.
May 24, 2013
Beer, Low Carb, Lunch, Pork, Recipes, Slow Cooker
cooking, dinner, food, Gourmet, low carb, lunch, pork, postaday, recipe, recipes, slow cooker
I regularly cook with beer.
Many chilis that I make are made with a bottle of beer (or part of one and I get to finish off the rest). Beer is a great marinade for brats before grilling them. There is a beer brined turkey breast that I just love. In every one of those cases the beer I cook with contains alcohol and made with barley and hops. This recipe, however, is made with an entirely different kind of beer: one from the root.
It really sounds a little strange but the root beer works here. You retain some of the taste, but it is not overpowering and works with the other ingredients.
I bought the 2 liter of root beer just for this recipe. After putting it into the cart, and knowing I’d have quite a bit left over, I decided to buy some vanilla ice cream to make root beer floats. The in-laws came over for dinner and after making a bunch of floats I looked at the bottle and had just enough left for this recipe. You have to like it when a plan works out.
The pork in the slow cooker.
Making the sauce.
Time to start shredding. This just fell apart and was so easy to shred.
Back in the pot.
Pork Sandwiches with Root Beer Barbecue Sauce Recipe
Prep Time: 30 min | Cook Time: 9-1/2 hours | Makes: 8 Servings
- 1 boneless pork sirloin roast (2 pounds)
- 1 medium onion, sliced
- 2 tablespoons dried minced garlic
- 3 cups root beer, divided
- 1 bottle (12 ounces) chili sauce
- 1/8 teaspoon hot pepper sauce
- 8 kaiser rolls, split
Place roast in a 3-qt. slow cooker. Add the onion, garlic and 1 cup root beer. Cover and cook on low for 9-10 hours or until meat is tender.
In a small saucepan, combine the chili sauce, hot pepper sauce and remaining root beer. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
Remove meat from slow cooker; cool slightly. Discard cooking juices. Shred pork with two forks and return to slow cooker. Stir in barbecue sauce. Cover and cook on low for 30 minutes or until heated through. Serve on rolls. Yield: 8 servings.
May 23, 2013
Cheese, Kosher, Lunch, Recipes, Snack, Vegetable, Vegetarian
cooking, dinner, food, Gourmet, Kosher, lunch, postaday, recipe, recipes, Snack, tomato, vegetable, vegetarian
What do you call it? It is some form of bread with melted cheese on it and possibly between two pieces of bread.
I’ve heard toasted cheese, cheese toastie, cheese jaffle, tosti and, of course, grilled cheese. I use the term grilled cheese. While variations in ingredients can produce a croque monsieur, panini or patty melt, the original is often best.
When I think about it, I don’t think I’ve ever grilled a grilled cheese. My typical method is to butter the outside and pan fry it. I have put it under the broiler, but never heated up the grill for the task. Franky, it seems a little overkill.
This variation uses a French baguette and has tomatoes on it.
This was good with a regular tomato but I think it could really be interesting with different heirloom varieties.
Making a quick spread for the bread.
Broiling them up as I didn’t want to fire up the grill for this task.
Adding the tomatoes.
Laying out the cheese. I sprinkled some Italian seasoning on top of the cheese.
Open-Faced Tomato Grilled Cheese
Prep Time: 0 hours 10 minutes | Cook Time: 0 hours 10 minutes | Makes: 6-8 servings | Difficulty: Easy
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 1/2 baguette, halved lengthwise
- 1 large clove garlic, halved
- 1 medium tomato, halved and sliced 1/4 inch thick
- 1/4 pound sliced provolone cheese
Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.
Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.
May 22, 2013
Kosher, Lunch, Recipes, Side Dish, Vegan, Vegetable, Vegetarian
cooking, dinner, food, Gourmet, Kosher, lunch, postaday, recipe, recipes, side dish, Vegan, vegetable, vegetarian
Here in North America, the term sweet Potato and yam are used interchangeably even though the yam is a different species and is rarely seen here. In almost every case when a yam is called for a sweet potato is used. While some dishes sound fine either way (Candied Sweet Potatoes or Candies Yams) others sound very unfamiliar. Today, we’ll serve Yam Fries.
It takes quite a bit of time for them to get crispy in the oven as they are 3/4 water.
Note: Five large sweet p…..I mean yams, yield a lot of fries.
It filled two trays and even then they were not spaced far enough apart.
The spices are just right to work with the sweetness.
Baked Sweet Potato Fries
Prep Time: 5 min | Cook Time: 20 min | Makes: 3 to 5 servings | Difficulty: Easy
- 1/2 tbsp salt
- 1/4 tbsp black pepper
- 1/4 tbsp garlic powder
- Olive Oil, for tossing
- 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
- 1 tablespoon House Seasoning
- 1/2 teaspoon paprika
Preheat oven to 450 degrees F.
Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are no longer limp, turning occasionally, about 20-25 minutes. Let cool 5 to 10 minutes before serving.
May 20, 2013
Beef, Kosher, Lunch, Soup, Vegetable
beef, cooking, dinner, food, Gourmet, Kosher, lunch, postaday, recipe, recipes, soup, vegetable
For dinner, I think my wife enjoys what I make more than what she makes. Not that the actual quality of food or even menu choices are different, but it comes down to the effort vs satisfaction equation. When I make something, her effort is low (until time to clean up afterward) and the satisfaction is hopefully high. When she makes it, the satisfaction is high but the effort moves somewhere up the scale. There are several times that a recipe is decent but I’ve deleted it from my catalog because the effort was just not worth it. Maggie comments on the effort in a lot of prep work below and give some quick time saving suggestions. Here’s Maggie….
I love to make soup, and vegetable beef is one of my favorites. For years I tried to make it, and never got it to taste the way I remembered it growing up- beefy, tomatoe-y goodness. I landed on Paula Deen’s recipe, and it was really close. With a few tweaks, I got it where I wanted it. I added wine, fresh garlic, beef soup base, and a little ketchup. That did it! Yum!
The soup can be a lot of work, so when I am not in the mood to chop tons of veggies, I just buy two bags of frozen veggies, and it works perfectly. Frozen potatoes work too. No sense in working harder than we need too, right? I do still use fresh onion and celery even when I use frozen veggies.
This recipe make a lot of soup, so be prepared to feed a crowd or freeze some of this, or cut it in half. This makes the house smell soooooo good!
Vegetable Beef Soup
What you need:
1 cup diced potatoes
1 cup corn, fresh or frozen
1 cup butter or lima beans
1 cup diced celery
1 cup sliced green beans, fresh or frozen
1 cup carrots
1 28 oz can diced tomatoes
1 large onion, chopped
3 cloves garlic, chopped
2 tsp Worcestershire sauce
1 tsp celery salt
1 tsp ground black pepper
2 bay leaves
1 Tbs seasoned salt
1 tsp garlic powder
1Tbs Italian seasoning
3Tbs dried parsley
½ cup red wine or cooking sherry
4 quarts water
3 lbs beef short ribs
4Tbs beef soup base
4 Tbs ketchup
½ uncooked elbow macaroni or barley (optional)
What you do:
Place beef ribs, water seasonings, onion, soup base and tomatoes in a large stock pot and bring to a boil over medium high heat. Cover pot, and reduce heat so the liquid simmers and cook for 1-2 hours until the meat is very tender. Remove ribs from the pot, cut the meat from the bones then return meat to the pot. Add the remaining vegetables, wine, ketchup and macaroni or barley. Return the soup to a boil, stirring to incorporate. Reduce heat to medium and simmer for another 30-45 minutes. Add additional seasoning to taste, serve with bread or oyster crackers.