Dump recipes and Tomatoes!

So I was a busy girl today.

My husband was home sick.  So I quickly rearranged my plans to be more available to him.

But, honestly, how much effort did you think that took?  More mental and emotional than physical.

So, what did I did I do?  I went to the market and bought the ingredients to make 5 (you read that right 1...2...3...4...5!!!) meals for my in-laws.  It's not really as much as I'm making it sound.  These are "dump" recipes.  See, I put all of the ingredients in in zip-top bags with some chicken.  They can be either baked in the oven (350 for one hour) or cooked in the crock pot (3-4 hours on low).  Really it as easy peasy...done in one hour.

But then....

Then, well what do you make of this?

Is it salsa?  Bruschetta?

Actually, it's BOTH!!!!

I realized a little while ago that my bruschetta and my salsa begin the same way. With Tomatoes, Red Onion, and Garlic.

Knowing that my meals for the next week included both bruschetta and salsa, I processed 10 cups of tomatoes, onions, and garlic.

It proved successful already.  Dinner tonight was Italian Sausage (which I grilled...I love keeping the cooking mess outside) topped with bruschetta. I just added some EVOO, balsamic, mozzarella and basil!

To make it salsa, I'll add jalapeno, cilantro, and chile powder.  Maybe a little cayenne, too.

They are both oh-so-good.  And oh-so-done!!!!

That's all from my kitchen.

happy cooking!

Date Night--Wednesday, March 5, 2014

I've been running around like the proverbial chicken---you know, the one with her head cut off---for the last several days.  Today, I'm trying to take it a little easier.  And I'm really looking forward to our DN meal.

I've made all of these elements beofe and posted about them too.  I can't be entirely original all the time and tonight I want familiar and comforting foods.

Here's tonight's lineup:

Appetizers

Bruschetta.  I bought these beautiful multi-colored grape and cherry tomatoes that are begging to be used as a topping for crostini.

Bruschetta with Tomato and Basil

Ingredients:

• 6 or 7 ripe plum tomatoes, diced
• 2 cloves garlic, minced
• 1/4 small red onion, chopped
• 1 tbsp extra virgin olive oil
• olive oil spray
• 2 tbsp balsamic vinegar
• 6-8 fresh basil leaves, chopped
• kosher salt
• freshly ground black pepper to taste
• 16 oz baguette or French bread
• 1-2 garlic cloves, peeled

Directions:

Combine tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil. Set aside.

Slice bread into 1/2 inch thick slices. Place on a tray and spray lightly with olive oil.Toast bread under broiler, until golden, watching closely not to let it burn. When bread is toasted, rub each piece with whole garlic clove.

Place bread on a platter and top with tomato mixture. Serve immediately or the bread will become soggy. Makes approximately 26 small slices.

Obviously, I will be making some changes.  I only have these little tomatoes.  Being that I'm only cooking for 2 the vinegar and oil will be reduced as well.

Cocktails

Manhattans.  Like I said, I've been running all week, and this is my "comfort" cocktail.

Dinner

Salisbury Steak

Ingredients

• 1lb extra lean ground beef (96% lean)
• 8 oz mushrooms, sliced
• 1 small onion, minced
• 1/3 cup whole wheat breadcrumbs
• 1 packet dry onion soup mix
• 2 cups fat free beef broth
• 1/4 cup liquid egg substitute
• 2 tbsp ketchup
• 2 tbsp Worcestershire sauce
• 2 tbsp whole wheat flour
• 1/2 tsp mustard powder
• 1/2 tsp black pepper

Instructions

1. In a medium sized bowl, combine ground beef, ½ of the onions, breadcrumbs, egg substitute, 1 tbsp Worcestershire sauce, onion soup mix and pepper.
2. Shape into 8 oval patties. Spray a large nonstick skillet with an olive oil mister or non-fat cooking spray and set over medium high heat. Brown both sides of patties, about 3-4 minutes each side.
3. Remove patties from pan, and then return pan to heat. Add in remaining onions and mushrooms, and 1 tbsp of the beef broth, and cook for about 2-3 minutes. Return the Salisbury steak patties to the pan.
4. In a small bowl, whisk together remaining beef broth, remaining Worcestershire sauce, ketchup, flour, and mustard powder.
5. Pour into skillet over the meat, turn heat down to medium-low, cover and cook for about 20 minutes.

I know, we've been down this road before.  But it's soooo good.  And I made meatloaf last night and made enough mashed for tonight too.  So now you know one of the side dishes.  We will also be having steamed broccoli.  No recipes needed for either  of these.

Dessert

Lemon Bars

Ingredients:
- 1 1/3 cups all-purpose flour
- 5 tbsp packed light brown sugar
- 8 tbsp unsalted butter, cold, cut into 1/2-inch pieces
- 4 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar, divided
- 3/4 cup fresh lemon juice
- 2 tsp lemon zest

Directions:
Preheat oven to 350°F.
To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.

Now I know I've posted this recipe before.  And I make it a lot.  They are just that good. 'Nuf said.

happy cooking

Date Night--Wednesday, August 28, 2013

Well if last week was Asian week at the Saxes, tonight we are toasting Italia!

I'd like to share a bunch of recipes, but the bottom line is, much of the meal came out of my little ol' head.  I did have inspirations, but I veered so far from them (who puts raisins in their braciole?) that I'm not even going to share them.

Cocktail--

Manhattans!  I think Frank and Dino would approve.

Appetizer--

Bruschetta.  I have had lots of tomatoes this year.  So dice 'em up, add some garlic, basil, and onion.  Dress lightly with balsamic and olive oil and whammo--you've got your bruschetta.  I made my crostini from a sandwich roll I bought three days ago.  It was the perfect amount of stale to crisp up in the oven.

Main Course--

Beef Braciole (pronounced bra-zhole).  What is braciole, you'd like to know.  According to Dictionary.com it's  "a flat piece of veal or beef rolled around a filling and baked in stock and wine."  In my preparation, it's been cooking in my homemade gravy in my crockpot.  That's the way my grandmom always did it

What cut was it?  Emily Bites (my loose inspiration) called for 1.25 lb of beef top round roast.  She wanted me to beat it down to a .25".  Easier option?  Have the butcher slice it for you at .25"!

With what did I fill it?  EB rolled hers with onion, garlic, spinach, dried parsley, Parmesan cheese, Italian seasoned bread crumbs, and, wait for it, golden raisins.  Me?  I chopped (in my food processor) a very generous amount of fresh parsley, a handful of baby spinach, 3-4 garlic cloves, and .25 c each Parmesan and bread crumbs.  Oh, and I drizzled in a little olive oil.  It was very green, but very tasty..

Now as for the rolling.  I took each slice of meat, seasoned it with salt and pepper and slathered the whole thing with my parsley/cheese/breadcrumb concoction.  I secured each roll with butchers' twine and seared them in pan on the stove.  

When the braciole was  browned on all sides, I transferred them to my crockpot and deglazed my pan.  I used some reserved tomato "liquid" thinned with water for the deglazing as that liquid with all the fond was next into the crockpot.  Followed by 3 c of my tomato sauce and 1 c of crushed tomatoes.

And there they have been for the last 4 hours on low.

The braciole will be served with spaghetti.

Side Dishes--

Salad.  I should say saladS as mine is different from Josh's  Josh has a chopped spinach salad.  I tried my best to emulate Wildfire on this.  I chopped the the egg, the mushrooms, and the pancetta.  "Pancetta?" you say.  It's an ITALIAN meal, it should have Italian bacon.  I made him croutons in the grease from the pancetta.  And then I made him a mustard vinaigrette.  I'll warm it before I serve it.

My salad?  Thanks for asking,  I've been enjoying greens with fresh salsa as the dressing.  Tonight I'll use brushetta.

Dessert--

Chocolate Chip Meringue Cookies.  This one I can share a recipe.

Chocolate Chip Meringue Cookies

Larger Image

2PointsPlus Value

Serves: 24

These cookies are the perfect combination of vanilla and chocolate. If you prefer chewy meringues, make them the day before you plan to eat them.

Ingredients 1 spray(s) cooking spray    1 tsp all purpose flour      4 large egg white(s)    1 cup(s) sugar    1/2 cup(s) mini chocolate chips, semi-sweet    1/2 tsp vanilla extract    Instructions Preheat oven to 200ºF. Coat a large baking sheet with cooking spray; coat with a light dusting of flour and shake off excess. In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla extract. Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies. Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to a wire rack to cool completely. Yields 1 cookie per serving. Notes You can make these cookies mini if you prefer. Just use heaping teaspoons of batter; not tablespoons.

I actually found these a little too sweet. Next time I'll cut the sugar to .75 c. 

So that's whats been cooking in my kitchen today.  How 'bout yours?

happy cooking!