Football Playoffs, Worst Cooks, A 3 Day Weekend....Life is good!

Picking a menu and recipes for this week was a bit of a challenge given the events I wanted to watch and still get things done at home. However I think the selections were good ones. On the table:

Pan-Grilled Halibut with Chimichuri
Warm Lentil Salad with Roasted Beets and Goat Cheese


Moqueca (Moo-KAY-Ka)


Some great seafood at Whole Foods this week and I think the table shows them off. The halibut was a large piece so half is in the freezer for another time. The Chimichuri is made first so it can sit and the flavors can come together. It is a mixture of Cilantro (parsley is a good substitute) basil, shallots, horseradish, EVOO and lemon juice. The herbs and onion are chopped fine and mixed with the horseradish, oil and lemon juice. Set aside while the halibut is grilled. Spray a grill pan with EVOO and pre-heat. Season the fish and grill about 4 minutes each side. Serve with Chimichuri spooned over the top.

The salad could have been a meal in itself. Roast beets with EVOO wrapped in foil until done. Set aside to cool. Peel and cut in quarters. Prepare vinaigrette with sherry vinegar, Dijon mustard, chopped fresh thyme, EVOO, salt and pepper. Lentils are cooked in chicken broth with onion, celery, carrot, bay leaf and sprigs of fresh thyme. (Sorry Chris, the lentils are in the salad, not the soup, But you would not be disappointed with this.) Remove the vegetables and drain off any broth not absorbed. Set aside the lentils and keep warm. In a large skillet saute 1/4 pound diced Canadian bacon, garlic, and diced carrot. Stir in chopped fresh thyme leaves and some sherry vinegar. Add the lentils and combine. Toss some of the vinaigrette with mixed greens. Spoon warm lentil salad on top. Add the beets and bits of goat cheese and drizzle with more dressing. For those who don't care for thyme, any fragrant herb can be substituted.

Growing up, my Mom was mostly stay at home, so she did the majority of the cooking. However, my Dad had a couple of 'speciality' things he liked to prepare. One of them was fish chowder. He never recorded the recipe because each time it was a bit different from the last. When I came across the soup recipe, I thought about his fish chowder. Moqueca is a Brazilian Seafood Stew that goes back 300 years. Cod is cut in cubes and marinated in lime juice and garlic and chilled while the rest of the soup is constructed. Diced onions, red and yellow pepper and tomatoes are sauteed in oil with paprika and a pinch of red pepper flakes. Half a bunch of chopped cilantro is stirred in and cooked until the vegetables are softened. Half of the mixture is removed, the cod pieces and a pound of peeled, deveined shrimp are spread on top. The vegetables are then used to cover the fish. A can of coconut milk is poured over all. The soup is brought to a simmer, covered and cooked until the seafood is cooked through, about 15 minutes. Seasonings are adjusted and the soup is served over cooked brown rice. This is an incredible soup, however, coconut milk has a very high fat content and veers from my healthy eating challenge for the new year. When I prepare this again, I will find a suitable substitute for coconut milk.

I have not only been able to enjoy football (GO BEARS) and will be able to watch the new episode of Worst Cooks, I have great food. Tomorrow will be devoted to catching up with some other things. Tuesday it's back to school for spring semester!!

Have a great semester everyone!

Healthy Table Challenge

This week at Marilyn's Table is the beginning of healthier menus for the new year. I recently purchased a book 'Super foods; The Healthiest Foods on the Planet' 200 foods are profiled and it should be a challenge to use them in my cooking. I expect I will be using more organics as well. This week at the table:

Chicken Thighs with Roasted Apples and Garlic
Sweet Potatoes Smashed with Steamed Broccoli

Chicken Tortilla Soup

Apples and garlic seemed a strange combination, but I found them to be an excellent compliment to each other. Granny Smith apples are cut in chunks and mixed with minced garlic. The mixture is the base for the chicken thighs which are lightly seasoned. When the chicken is cooked, the apples are mashed with a fork and served with the thigh on top. One apple per thigh worked well. I did leave the skin on the thigh until they were cooked, but served them with the skin removed.

The potato broccoli mash is not new for me, but one of which I am very fond. Sweet potatoes and broccoli are high on the super food list. The potatoes are cut in cubes and simmered in light chicken broth. The broccoli is added and cooked until softened but still very green. The potato and broccoli mix is mashed and some of the broth is added to make the mixture smoother. This was a very colorful plate.

One of my favorite 'go to' foods is rotisserie chicken from Jewel. My soup this week is chicken tortilla with Swiss chard and butternut squash. The squash is cooked in chicken broth with garlic and minced onion. A can of diced tomatoes with green chilies are stirred in as is chopped Swiss chard. At the end 2 cups of chopped cooked chicken is added. The soup is served with corn tortillas which have been cut in strips, sprayed with olive oil spray and toasted in the oven. The soup is filling and has a lot of flavor without salt added.

All in all I am happy with this first 'healthy' meal and look forward to picking my menu for next week. Stay warm and Happy Cooking!!

New Year...New Focus

We are 2 days into 2011 and my focus for the year will change. New Years' is a time for reflection and new goals. My goal for this table is to cook healthier with focus on fresh organic fruits, vegetables and wiser protein choices. That said, this weekends' table has some of the old and some of the new. On my table:

Braised Turkey Thigh with Mushrooms and Almonds
Greek Panzanella Salad
Hoppin John
Chickpea Chard and Couscous Soup

The turkey dish sounded and looked wonderful when I saw it prepared. Braising the turkey thigh went well. The thigh was removed while onions, mushrooms and seasonings are cooked in wine and broth. The thickener for the dish is ground almonds. As the sauce thickens, the thigh is returned and simmered until cooked through. I enjoyed the thigh, but the almond sauce left me flat. It is unlikely I will use ground almonds again in that capacity. I disposed of the remainder of the sauce.

The salad is a favorite. Cucumbers, red and yellow pepper, grape tomatoes, and red onion are tossed with feta and Calamata olives. A basic vinaigrette is tossed with the vegetables and toasted bread cubes. Lots of color and flavor made this meal not so bad after all.

There is a southern tradition of having black-eyed peas on New Years' Day to bring good luck for the year. Usually I make a 9 bean soup with a ham bone, but I did not have a bone, so I thought it was time to try something new. Hoppin John is a similar dish. I'm not a fan of ham hocks and replaced them with a diced ham slice. The black-eyed peas are simmered with onion, garlic, red pepper flakes, diced red bell pepper and the ham. Brown rice is added and cooked until tender. The dish is served with shredded cheddar cheese. A dash of hot sauce is optional, but I liked the bite it gave the dish. This is a winner and will be repeated often. Simple and satisfying. Leftover panzanella went will with the dish.

My plan for the new year is to eat more vegetarian meals. I started today with a pot of soup to take to work for lunches. Onion and garlic are sauteed and red pepper flakes and thyme leaves are added. A can of chickpeas is added along with couscous and chopped Swiss chard. All is simmered in vegetable broth. It is served with a crumble of feta cheese and a few cherry tomatoes. The sample I had was excellent and I look forward to having it this week with crackers and fruit.


Next week will bring another vegetarian soup and.... I have no idea. We shall see what the week brings. Happy New Year to you all!

Christmas with the family

I am a bit late posting this, but it has been a busy couple of weeks. I spent a few days with my southern family in Atlanta. Warmer weather and great company. One of the many highlights was a visit to TG's kindergarten class. Grandma Marilyn read 'Twas the Night Before Christmas' to the kids. Great fun. Lots of big eyes. The holiday service at Parkway Baptist Church was lovely, especially watching TG in the children's choir. She takes after her Grandma in her love of singing. Lunch with Don and Carole Guffey after service was fun with lots of catching up.

Visited my northern family in Middleton for a couple of days as well. As always the holiday service was very special. Lots of traditional holiday music. A very nice church is St. Luke's. Since we are all foodies, our meals were excellent. Christmas Eve after church, we feasted on Chris's clam chowder and Mary's cheese biscuits. A good way to end the day. Christmas dinner (as always) was a foodie paradise. We were joined by Mary's parents, Larry and Loretta. Here's what was on Chris and Mary's Table:

Macadamia Nut-Crusted Goat Cheese and Crackers
Pepperoni and Asiago Pinwheels
Italian Beef Rib Roast, with Parsnips and Roasted Potatoes
Broccoli and Cauliflower Gratin
Carrots with Lime and Toasted Pecans
Rice Pudding with Raisins and Caramel Sauce

We certainly got our 5 vegetables in today. Not often that happens. A movie for the late afternoon and good conversation. I look forward to my New Years table. You will notice a 'lightening' of meals on my table in the coming year. I look forward to 2011 being a Happy Healthy New Year for us all.

Hope you like my new graphic. I plan to have it change with the seasons. Thank you Chris. I love it.

The Weather Outside is REALLY Frightful....

It's been a snowy, windy couple of days. Not a lot of snow but enough ice to make walking and driving a challenge. Definitely not a time to be outside for any length of time. It was a perfect weekend for holiday baking. My table this week is primarily covered with cookies. I do, however, have an interesting supper. Here is what is on the table:

Grilled Beer Brats over Braised Brussels Sprouts and Shallots

Cookies:
Brownie Bourbon Balls
Grandma Miller's Sugar Cookies
Red Velvet Sandwich Cookies
Peppermint Bars

Spinach Artichoke Pasta Salad

I love Brussels Sprouts. I know I'm in the minority, but it all depends on how they are prepared. I grilled two beer brats and then sauteed deconstructed sprouts (outer leaves removed and tossed with the core cut in half)and sliced shallots in the drippings. A bit of beef broth is added and covered until the sprouts are cooked. The brats are sliced and tossed with the vegetables. A warm filling comfort meal.

The cookies are some I have always made and others I have not. Th brownie bourbon balls were new. A pan of brownies is baked and cooled. They are then broken up and
processed with a few tablespoons of bourbon. When it comes together I used a small ice cream scoop and made balls. They are rolled is chopped toasted pecans and set out to firm up. They smell fabulous, hope they taste the same.

It would not be the holiday's if there were no sugar cookies. It's a simple butter cookie recipe dropped by small balls and baked. While still warm they are sprinkled with red and green sugars. Festive and great with a cup of tea or hot cider.

I have made red velvet cookies before and they are always well received. This time instead of spreading the cream cheese frosting on top, I spread on the bottom of one and covered it with another cookies to make a sandwich. I sampled one and am pleased with the change.

The peppermint bars are 'semi-homemade' A roll of sugar cookie dough is pressed into the bottom of a pan and partially baked. Then mini marshmallows are spread over the top and white chocolate chips are added. The dough is returned to the oven for a few minutes until the marshmallows are puffed. When it comes out of the oven, crushed peppermint candies are sprinkled over the top and the pan is cooled. Bars are cut into squares. These are excellent and quite sweet. Small bars are best.

I am particularly excited with the pasta salad. It is our library potluck tomorrow and instead of a sweet, I decided on the salad. Have not made it before, but I think it will be enjoyed by all. It's pretty much vegetarian. Chopped artichokes, roasted red pepper, red onion and chopped baby spinach. Cheese filled spinach tortellini are cooked and cooled and added to the vegetables. A dressing of lemon, garlic, lemon zest red wine vinegar and EVOO is tossed with the pasta mixture. I had a small bowl and am happy with it. Will make it again when I need to bring for a crowd.

I will be away visiting family in Atlanta next week so I will be back Christmas weekend. I have my own graphic artist so look for some additions to my blog. Have a happy and safe holiday. Bon Appetite!!

The First Snowfall of the Winter...

The first snowfall is always something to behold. The trees on the property and around the lake take on a frosted appearance. It continued to snow on my drive to campus for the Empty Bowls event. Always a good time to celebrate birthdays. Campus, being in a forest preserve, looks almost like a black and white photo. It never ceases to take my breath away. Arriving back at home it was time to start my meal for the table. Cold and snow bring out the crock pot for some comfort food. This week the table holds:

Wine Braised Brisket with Carrots and Onions
Baby Greens with Pistachio Vinaigrette, Beets and Feta Cheese
Herb Roasted Fingerling Potatoes

The brisket is browned well on all sides and set aside so that onions and garlic can be caramelized. The meat is put back in the pot with red wine, beef broth, rosemary, quartered carrots, tomato paste and seasonings. It cooks about 3 hours until meat is easily shredded.

The fingerling potatoes were tossed with EVOO and Italian seasonings. Because they are small roasting time is about 30 minutes.

The salad is very colorful and an interesting mix of flavors. The vinaigrette is EVOO, lemon juice, garlic, Dijon mustard and seasonings. Chopped pistachios are added and tossed with the cooked sliced beets to marinate. At serving time, Feta cheese is added to the beets and tossed with baby greens. Chopped pistachios are used for garnish. The sweetness of the beets pairs well the Feta. A fine compliment for the richness of the brisket.

A small bowl of red grapes with a cup of tea finished off the table.

Next week begins preparations for Christmas. So I expect some baking will take center stage. That will leave, on the table, a meal of something quick and easy. Perhaps a pot of chili and cornbread.

Have a great week. Keep warm!

Thanksgiving Week at the Table

It's hard to believe Thanksgiving is this week. A three day work week means lots to get done so I can leave early on Thursday for dinner with the Wisconsin Family. I thought that because I have lots to do, I would prepare a table that would lend to reheating during the week. Here is the table:

Caesar Salad on Flatbread
Tamale Pie
Lemon pudding in Puff Pastry Shell

I've said before I'm not much into baking, but the recipe for the flat bread sounded simple enough. Flour, salt, a bit of oil and water in the processor until the dough starts to come away from the sides. Form into a ball and roll out on a lightly floured surface. It is a free from shape, good thing because is certainly was oddly shaped. Lay it on a baking sheet and lightly brush with EVOO. It baked up nicely and was very crispy. The salad was chopped romaine lettuce dressed with EVOO, lemon juice, a bit of mayo and seasonings. Tossed with the salad is grated Parmesan cheese. The salad is spread on the flatbread which is still warm. I really liked this; a different and unusual way to have salad and 'bread'. I see this with chili, stew and lots of soups.

The tamale pie is a simple one dish preparation. In a large skillet ground turkey is browned and mixed with pinto beans, sliced black olives, chopped green chilies, chili powder and a jar of salsa. While this heats through corn meal and more chili powder is cooked with water until thickened. It is spooned over the meat mixture and topped with shredded cheddar cheese. The dish is heated in the oven until cheese melts. The recipe says it reheats in a microwave...we shall see as it will be dinner most nights this week.

I have not used puff pastry in years, but this sounded easy and looked very pretty in the cookbook. The shells are baked until puffed and browned. The lemon curd is cooked atop the stove until thickened. The whites that are not used in the curd are whipped with a bit of sugar and lemon zest is folded in. The meringue is spread on top of the curd filled shell and put back into the oven to brown. A very pretty presentation and quite simple. I love lemon curd...not too sweet!

My offering at the table on Thursday are 2 appetizers and.....GREEN BEAN CASSEROLE. I love the stuff. It would not be a holiday with out it.

Have a Happy Thanksgiving to all my FB friends. I expect next week will be a lower calorie table.