Sunday, March 19, 2017

SAYING GOODBYE TO WINTER ~ (SIMPLE ONE PLATE SUPPER) MEDITERRANEAN BEEF STEW with FRESH ROSEMARY

"The color of springtime is in the flowers; the color of winter is in the imagination." 

~ Terri Guillemets




MEDITERRANEAN BEEF STEW with ROSEMARY

This wonderful tasty recipe created by Kalyn Denny at KalynsKitchen.com tried several times, perfect for tonight ... the last night of WINTER


8  oz. sliced mushrooms
1-2  Tbsp. olive oil 
1  diced onion in 1/2 inch pieces
2  lbs. diced chick steak, cut into 1/2 inch pieces 
1  cup beef stock
1   14.5 oz can diced tomatoes
1/2  cup tomato sauce
1/4  cup balsamic vinegar
1 can sliced black olives
1/2  cup thinly sliced garlic cloves
2  Tbsp. chopped fresh rosemary (or 1 Tbsp. dried)
2  Tbsp. chopped fresh parsley (or 1 Tbsp. dried)
1  Tbsp. capers (or more to taste)
freshly ground black pepper







  • Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Slow Cooker. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Pot. Again, add more  oil if needed, then add diced beef and brown well, about 10-15 minutes. Don't rush the browning step. Add beef to pot. 
  • Add I cup beef stock to pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Pot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Still gently to combine, then put lid on Pot and cook 6-8 hours on low. (You could cook this 3-4 hours on high, but for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot. 
  • If you do all in advance preparation the night before and put combined ingredients in the refrigerator overnight, this could cook as long as 10 hours in the Pot while away. Manufacturers don't recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in pot in the morning. 
  • For stovetop cooking: Follow steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours. Serve hot. 
  • Note: This is Kayln's recipe works even doubled since I had 4 pounds plus of beef plus have a heavy hand with spices, etc. ... you can't go wrong adding/sub-tracting as you choose.     





Mediterranean Beef Stew with Fresh Rosemary 
(on Turmeric Rice*)


TURMERIC RICE
(adapted from 60 Minute Gourmet http://www.nytimes.com)

1 cup converted rice (I never use so use this or favorite rice)
1  Tbsp. butter 
1  Tbsp. olive oil
1/4  cup chopped onions
1  tsp. chopped garlic 
2  tsp. numeric
1  1/2 cup chicken broth
1  bay leaf
2  springs fresh or 1 tsp. fresh thyme
tabasco, salt and pepper to taste 


  • In heavy saucepan with tight fitting lid, melt butter and olive oil. Add onions and garlic and cook until wilted. Add rice and turmeric. Stir to coat.
  • Add broth, bay leaf, thyme, Tabasco, salt & pepper. Blend well, bring to boil and simmer for 17 minutes or what package on preferred rice suggests.
  • Uncover and stir with a fork. Remove bay leaf.  


Thursday, November 03, 2016

'GOLDEN NOVEMBER' ~ SIMPLE ONE PLATE AUTUMN SUPPER: MAPLE SOY GLAZED WILD SALMON & SIMPLE BAKED SWEET POTATO

"Even if something is left undone, everyone must take time to sit still and watch the leaves turn."

~ Elizabeth Lawrence



Golden November ~ Hubbard Lake, MI

MAPLE SOY GLAZED SALMON

~ So simple 'One Plate' Autumn supper from Skinnytaste  


16-24 oz. salmon filet
3  Tbsp. Maple Syrup
3  Tbsp. low sodium soy sauce
1  Tbsp. sriracha hot sauce
1 clove smashed garlic
Optional: sliced green onions for garnish

  • Combine Maple Syrup, soy sauce, sriracha and garlic in bowl (or gallon resealable bag), pour over salmon and marinate 20-60 minutes or longer, turning often. 
  • Preheat oven to 425º. Lightly grease baking sheet with nonstick spray. Remove fish from marinade, pat dry and place on baking sheet. 
  • Pour marinade in small saucepan. 
  • Bake fish 8-10 minutes. Meanwhile, bring marinade to boil them simmer until a thick glaze.
  • Spoon glaze over fish just before serving. 
Great served with simple baked sweet potato topped with sour cream & chives.



WILD CAUGHT MAPLE SOY GLAZED SALMON

Sunday, October 30, 2016

'DEVIL'S NIGHT' ~ ROASTED SPAGHETTI SQUASH with FRESH SAGE BROWN BUTTER

"The greatest advantage of all is that when people think you're a witch, you can eat an entire serving of squash by yourself."

~ Kathleen O'Near Gear, People of the Midst 



(Witch Portraits taken years ago at Franklin Cider Mill) 


ROASTED SPAGHETTI SQUASH with BROWN BUTTER SAGE WALNUT SAUCE

~ Earthy taste of autumn 


(dinner for 2)


Large spaghetti squash, halved lengthwise
olive oil
 coarse salt & fresh ground pepper to taste
sprigs of fresh sage to taste
 4  Tbsp. butter
1/2 cup walnuts or pignoli nuts


  • Preheat oven to 400º.
  • Halve squash and place cut side down on baking sheet. Depending on size, roast 40-60 minutes. Remove from oven and let rest.
  • In the meantime, while roasting squash is resting, melt butter over medium heat and cook, swirling until foam subsides until nutty and fragrant. Add walnuts (or pine nuts), salt & pepper. As nuts brown, add fresh sage.
  • Scrape tender squash with fork. Place on serving dish and top with browned butter sage & walnut topping.





Roasted Spaghetti Squash with Brown Butter Sage Walnut Sauce 


Sunday, October 09, 2016

SIMPLE ONE PLATE 'OCTOBER' DINNER: MAPLE DIJON GRILLED PORK TENDERLOIN & CLASSIC BAKED ACORN SQUASH

"I am so glad I live in a world where there are Octobers."

~  L.M. Montgomery, Anne of Green Gables



OCTOBER LEAVES
(Hubbard Lake, MI)


MAPLE DIJON GRILLED PORK TENDERLOIN

~  Delicious 'Simple One Plate' Autumn supper slightly adapted compliments of allrecipes


MAPLE DIJON GRILLED PORK TENDERLOIN

1  1/2  lbs. trimmed pork tenderloin
1  cup maple syrup
2  Tbsp. Dijon mustard
1  tsp. sesame oil (or hot spiced sesame oil)
3  cloves minced garlic
 freshly ground pepper to taste

  • Place pork in shallow dish. Combine maple syrup, Dijon mustard, sesame oil, garlic, and pepper. Pour over pork and coat thoroughly. Cover and marinate at least 8 hours or overnight. 
  • Preheat grill for medium-low heat.
  • Remover pork from marinade and set aside. Transfer marinade to small saucepan. Bring to boil, reduce heat, and cook over medium-low heat for 5 minutes.
  • Grill pork 15 - 20 minutes or until desired doneness. (Could be less time depending on thickness ... check with your meat thermometer on how you like it cooked and allow time to rest where temp rises). 
  • Carve tenderloin on an angle and serve topped with heated marinade. 



Maple Pork Dijon Tenderloins 


CLASSIC BAKED ACORN SQUASH

~  Could live on acorn squash in autumn ... and this is so simple and classic. Giving credit to Simply Recipes that is often a 'go-to' site for me since Elise and I are on the same page as to food we like. This is my same recipe I have done for years (hated as a child but in awe as I watched my dear mother dine on it thinking, hating the name, there must be something to this ... ) with the exception of scoring squash that makes it look divine and addition of freshly ground pepper, a must for me ... 


 1  Acorn squash
1  Tbsp. butter
2  Tbsp. brown sugar
2  tsp. Maple syrup
dash of coarse and freshly ground black pepper to taste

  • Preheat oven to 400º.
  • Using a sharp sturdy chef's knife, carefully cut squash in half, from stem to tip. 
  • Scrape out seeds and stringy bits inside until smooth.
  • With a sharp knife, score inside of squash in a cross-hatch pattern.
  • Place squash halves, cut side up, in roasting pan. Pour 1/4  inch of water over bottom of pan so squash does not burn or dry out.
  • Rub butter into inside of each half. Sprinkle with dash of salt (if not using salted butter). Sprinkle with cracked freshly ground pepper. Crumble brown sugar over each half and drizzle with maple syrup. 
  • Bake for about 1 hour or plus until tops of squash are nicely browned and squash flesh is soft. (Hard to overcook and just gets better with more caramelization.) 
  • Remove from oven and cool a bit before serving. Spoon any buttery sugar sauce over entire squash. 


Classic Baked Acorn Squash



Divine 'Simple One Plate' October Dinner
(Maple Dijon Grilled Pork Tenderloin & Classic Baked Acorn Squash)  


Tuesday, October 04, 2016

WELCOME OCTOBER ~ 'SIMPLE ONE PLATE AUTUMN SUPPER' SWEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE

"October is the month for painted leaves ...
As fruits and leaves and the day itself acquire a bright tint just before they fall, so the year near its setting. October is its sunset sky; November the later twilight."

~  Henry David Thoreau
'Autumn Tints'



Autumn Leaves (Overhill Elm abstract)
Hubbard Lake October Sunset


SWEEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE

Delicious 'Simple One Plate' Autumn Supper compliments of Cooking Light


SWEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE

2  medium peeled sweet potatoes (about 10 oz. each)
2  Tbsp. reduced sodium soy sauce
2  Tbsp almond butter or peanut butter
1  1/2  Tbsp fresh lime juice, divided
1  Tbsp. minced fresh garlic, divided
2  tsp. minced peeled fresh ginger, divided
1  tsp. honey
1  tsp. Sriracha chili sauce
1  tsp toasted sesame oil
2  Tbsp. olive oil, divided
1  pound medium peeled and deveined shrimp
1/2  lb. shaved Brussels sprouts
1/2  cup thinly sliced green onions
2  Tbsp. coarsely chopped dry-roasted almonds

  • Cut sweet potatoes into long noodles using a julienne peeler or spiralizer.
  • Combine soy sauce, nut butter, 1 Tbsp. lime juice, 2 tsp. garlic, 1 tsp. ginger, honey, Sriracha, and and sesame oil in a bowl. Whisk until smooth.
  • Heat a large wok or skillet over high. Add 1 Tbsp. olive oil to pan, and swirl to coat. Add remaining 1 tsp. garlic, and remaining 1 tsp. ginger; cook 30 seconds, stirring constantly. Add shrimp; stir-fry 4 minutes or until done. Remove shrimp from pan. Add remaining 1 Tbsp. olive oil to pan; swirl to coat. Add sweet potato noodles; stir-fry until crisp-tender, about 5 minutes. Add Brussels sprouts and remaining 1  1/2 tsp. lime juice. Stir-fry 1 minute. Stir in soy sauce mixture; cook 1 minute, stirring often. Stir in shrimp; toss to coat. Sprinkle with green onions and almonds.



Sweet Potato 'Zoodles' with Shrimp & Thai-Style Almond Sauce

Friday, September 30, 2016

FAREWELL SWEET SEPTEMBER ~ 'SIMPLE SEPTEMBER ONE PLATE SUPPER' APRICOT DIJON GLAZED SALMON & HONEY SRIRACHA ROASTED BRUSSELS SPROUTS

"September: It was the most beautiful of works, he'd always felt, evoking orange-flowers, swallows, and regret."

~  Alexander Theroux



Orange Mum


APRICOT DIJON GLAZED SALMON

Yummy autumn 'Simple One Pate Supper' - Salmon baked in apricot dijon glaze with ginger and lime compliments of Kevin Lynch at Closet Cooking

4 (6-oz) salmon filets or  one large filet
1/4  cup apricot preserves
1  Tbsp. grainy mustard
1  Tbps. Dijon mustard
1  Tbsp. low sodium soy sauce (or tamari)
1  Tbsp. lime juice (added to recipe) 
1  tsp. grated lime zest
2  tsp. grated ginger
2  tsp. grated garlic


  • Place salmon on baking dish.
  • Brush with mixture of apricot preserves, mustards, soy sauce, lime juice, ginger, and garlic.
  • Bake in preheated 400º oven until salmon just starts to flake easily, about 10 minutes. (4 servings)
  • (Option: marinate salmon in glaze 30+ minutes before baking.) 



Apricot Dijon Glazed Salmon & Honey Sriracha Roasted Brussels Sprouts


HONEY SRIRACHA ROASTED BRUSSELS SPROUTS

Spicy roasted Brussels sprouts 
compliments of Shared Appetite

1 1/2  lbs. Brussels sprouts
2  Tbsp. olive oil
Kosher salt
1  Tbsp. sriracha 
3  Tbsp. honey
1  juiced lime

  • Preheat oven to 400º.
  • Cut off stem end of sprouts and pull off any yellow outer leaves. Cut in half.
  • Place sprouts in large bowl, drizzle with olive oil and season generously with Kosher salt. Toss to coat. Place  in single layer on aluminum foil lined baking sheet. Roast for 35-40 minutes, shaking pan a few times throughout cooking process, until crisp and golden brown on the outside and tender on the inside.
  • Meanwhile, combine srircha, honey, and lime in small bowl. Season with Kosher salt.
  • Remove sprouts from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately. (Serves 4)


Thursday, September 22, 2016

AUTUMNAL EQUINOX ~ CHEERS TO THE FIRST DAY OF AUTUMN! (MUSHROOM SPINACH EGG MUFFINS)

"Lord it is time. 
The summer was very big. 
Lay thy shadow on the sundials,
and on the meadows let the winds go loose. 
Command the last fruits that they shall be full; 
give them another two more southerly days, 
press them on to fulfillment 
and drive the last sweetness into the heavenly wine."
~ Rainer Maria Rilke





AUTUMNAL EQUINOX (Hubbard Lake, MI)


MUSHROOM SPINACH BREAKFAST MUFFINS
~  Super easy ... super good 

12  oz. favorite mushrooms thinly sliced (save 12 nice slices for top)
1  10 oz. package frozen chopped spinach, thawed
6  organic eggs
1/4  cup milk, sour cream, or cottage cheese
2  cups grated favorite cheese (cheddar, triple Mexican mix, feta, etc.)
coarse salt and freshly ground pepper to taste
1  cup grated favorite cheese (Parmesan is good ...)

  • Heat olive oil in large skillet and add sliced mushrooms. Saute about 10 minutes or until mushrooms juices released. Add thawed spinach and combine well. Season with salt & pepper.
  • In large bowl beat eggs until smooth. Add milk, sour cream, or cottage cheese, 2 cups of cheese and mix. Add cooked mushroom spinach mixture into egg mixture. Ladle into greased muffin cups 3/4 full. Sprinkle top with remaining cup of cheese and top with a mushroom slice. 
  • Bake for 25 minutes or until puffy and beginning to lightly brown. Cool 10 minutes in pan before removing. (Good alone or squeezed between 2 slices of toast, pretzel bun or small slider roll. Additional small slice of cheese can be added.) 


Mushroom Spinach Breakfast Muffins

Wednesday, September 21, 2016

FAREWELL SWEET SUMMER ~ SIMPLE ONE PLATE SUMMER SUPPER: ROASTED SHRIMP COCKTAIL & STRAWBERRY BALSAMIC GRILLED CHICKEN SALAD

"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on."

~ Robert Finch




(SEPTEMBER SUMMER END)


ROASTED SHRIMP COCKTAIL

( Recipe courtesy of Ina Garten) 

2  lbs. (12-15 count) shrimp
1  Tbsp. good olive oil
1/2  tsp. kosher salt
1/2  tsp. freshly ground black pepper

Sauce:

1/2 cup chili sauce (recommended Heintz)
1/2  cup ketchup
3  Tbsp. prepared horseradish
2  tsp. freshly squeezed lemon juice
1/2  tsp Worcestershire sauce
1/4  tsp. hot sauce (recommended: Tabasco)


  • Preheat oven to 400º F.
  • Peel and devein shrimp, leaving tails on. Place on sheet pan with olive oil, salt, and pepper and spread in 1 layer. Roast for 8-10 minutes, just until pink and firm and cooked through. Set aside to cool.
  • Sauce:  Come chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp. 



Roasted Shrimp Cocktail



STRAWBERRY BALSAMIC GRILLED CHICKEN SALAD

( Light, crisp and perfect for warm weather dining. Recipe, slightly adapted, from love & zest  )

For each person:

2  cups mixed salad greens
4-6  oz. grilled chicken breast
(my recipe BELOW ... easy to cut recipe in half) *
1 tsp. olive oll
1/4  thinly sliced red onion
4 sliced strawberries
1  Tbsp. balsamic vinegar
1/4  sliced avocado
3  Tbsp. toasted pecans


  • In cast iron skillet sauté onions in olive oil.
  • Add stawberries and balsamic vinegar to pan to gently warm and blister the strawberries.
  • Build the salad with greens, chicken breast, balsamic onions and strawberries, avocado, and top with pecans.
  • Drizzle salad with remains balsamic vinegar from the pan.

Note:  If not enough dressing for your taste, here is a wonderful Balsamic Vinaigrette to spash on ... Whisk together - 1 clove minced garlic, 1 Tbsp. Dijon Mustard, 3 Tbsp. Balsamic vinegar, salt and freshly ground pepper to taste. Rally which in 1 cup extra-virging olive oil. 





Strawberry Balsamic Grilled Chicken Salad



MEDITERRANEAN GRILLED CHICKEN

~ Tuck this easy grilled chicken recipe away. Spring, summer, autumn and winter ~ it is very versatile for sandwiches, salad, atop pasta or showcased alone with rice, orzo, etc.

Marinade:
juice of 1-2 lemons (depending on size) and zest
1/2 cup soy sauce
1/2 cup extra-virgin olive oil
1 Tbsp. dried oregano
1 tsp. garlic powder
1 tsp. coarse ground black pepper
12 halves boneless chicken breasts

Combine marinade ingredients and pour over chicken (the longer the better). Before grilling, bring to room temperature. Place chicken on grill and cook 7 minutes. Flip, baste with marinade and cook an additional 7-10 minutes, depending on thickness. Bring remaining marinade to boil and simmer 5 minutes. Spoon over cooked chicken. Let rest for 5 minutes before serving. (For an earthy flavor, grill over soaked mesquite chips).


Grilled Mediterranean Chicken Breasts 

Wednesday, March 02, 2016

SPRING IS RIGHT AROUND THE CORNER! (CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE)

"You needn't tell me that a man who doesn't love oysters, asparagus, and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy."

~ 'Saki', pen name of Scottish writer Hector Hugh Munro (1870-1916) 



CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE

~  Little effort delicious Breakfast/Brunch treat slightly adapted from LowCarbYum.com 




8  oz. or more fresh asparagus 
2  cups baby spinach leaves
6  beaten organic eggs
2  1/4  cup grated mozzarella cheese
2  Tbsp. grated Parmesan cheese
2  cloves mined garlic
coarse salt and freshly ground pepper to taste

  • Grease 9-inch pie/quiche dish.
  • Combine eggs with 2 cups of grated mozzarella cheese and garlic.
  • Reserve about 1/3 cup of egg mixture.
  • Sir spinach leaves in remaining egg mixture and our into prepared dish. Layer or arrange asparagus on top of egg mixture. 
  • Pour reserved egg mixture on top. 
  • Top with remaining 1/4 cup mozzarella and 2 Tbsp. parmesan. 
  • Bake at 375º for about 30 minutes or until edges start to brown.  


Tuesday, February 09, 2016

SIMPLE ONE PLATE 'Mardi Gras' SUPPER: OVEN CEDAR PLANKED BOURBON SALMON & WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER

“How well I remember my first encounter with The Devil's Brew. I happened to stumble across a case of bourbon -- and went right on stumbling for several days thereafter.”

~ W.C. Fields



OVEN CEDAR PLANKED BOURBON SALMON 

2  pound salmon fillet
2  Tbsp. vegetable oil
1  Tbsp. soy sauce
3  Tbsp. bourbon
1  tsp. ground ginger
1  Tbsp. brown sugar
Lemon slices

  • Combine oil, soy sauce, bourbon, ginger and brown sugar. Pour over salmon fillet an let sit 20 minutes.
  • Meanwhile, rub cooking oil on cooking surface of cedar plank. Heat plank in 350º oven for 15 minutes. 
  • Place salmon (reserve marinade and heat in saucepan until thickened glaze) on hot plank and cook 15-20 minutes depending on thickness. 
  • Pour thickened glaze on cooked salmon. 
  • Serve with steamed brussels sprouts, steamed red skins, or favorite vegetable.   





WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER



1  large head cauliflower
4  garlic cloves
1/3  cup sour cream
3  Tbsp. unsalted butter
6  oz. grated white cheddar and some also for garnish
fresh or dried chives to taste and for garnish
coarse salt and freshly ground pepper to taste


  • Place steam basket over large saucepan filled with several inches of water.
  • Cut/break cauliflower into florets and rinse. Place in steamer with garlic and steam until tender, about 8-10 minutes or until soft enough to mash.
  • Drain from steamer, pat dry, and place in bowl of food processor (or can use immersion blender) and puree until smooth. 
  • Return to pot and add sour cream, butter, cheddar, chives, and salt & pepper. Stir until crazy and smooth.
  • Correct seasoning and serve sprinkled with additional grated cheese and chives. 


Oven Cedar Planked Bourbon Salmon & 
Whipped Sour Cream White Cheddar Chive Cauliflower 

Monday, February 08, 2016

HAPPY CHINESE NEW YEAR! (SIMPLE ONE PLATE SUPPER: SPICY SZECHWAN PEANUT NOODLES


Good luck for this monkey year!


SPICY SZECHUAN PEANUT NOODLES




1  cup peanut butter
1/4  cup soy sauce

1/4  cup sesame oil
3  Tbsp. rice vinegar
2  Tbsp. finely chopped garlic
2  Tbsp grated ginger root
1  1/2 tsp. Asian chili sauce or 1 tsp. dried red pepper flakes or to taste
1  Tbsp. hoisin sauce
2  Tbsp fresh lime juice
3/4  cup water
1/2  tsp. coarse salt
1  lb. noodles of choice
finely chopped scallions
chopped roasted peanuts

  • Blend all ingredients in blender until smooth
  • Boil noodles un al dente. Toss with 3/4 of sauce or to taste.
  • Top with chopped scallions & chopped peanuts. 




Spicy Szechuan Peanut Noodles