The last couple of weeks have been a strange mix of weather. The menu on Marilyn's Table reflects most of the mix.
Herb-Roasted Turkey Breast
Roasted Baby Spring Vegetables
Meringue Nests with Berries
I love turkey; it's not just for Thanksgiving anymore. Though for spring I have chosen a breast. The recipe called for a skinless breast, however, I have discovered that a breast cooked long enough to be cooked through without skin would be dry. I chose to leave the skin on and put the herb mixture under the skin and remove the skin when cooked. The herb rub is chopped garlic, sage, thyme, and rosemary leaves, chopped and mixed with a bit of EVOO, salt and pepper. The aroma is excellent. Turkey slices are very versatile and I will use them in many ways this week.
The vegetable mixture is simply spring vegetables. This dish can be changed to reflect the freshness of the season. A tablespoon of EVOO is put in a 9X13 pan along with baby carrots, fingerling potatoes, cut in half, and radishes, quartered. The vegetables are tossed with salt and pepper. and roasted for about 20 minutes. Asparagus pieces and cherry tomatoes are added with white balsamic vinegar and a diced shallot. Return to the oven stirred for another 5 minutes. Cool and toss in chopped parsley. I have not made roasted radishes before and I will do them again. A nice flavor and texture. It's a beautiful dish and very good.
Dessert this week is a simple meringue of egg whites and sugar, beaten and baked into shell forms. Diced strawberries fill the center and a simple whipped topping is added with a mint leaf.
I'm hopeful by next week we will have real spring weather. We shall see what presents itself for next week. Have a great week!!
Sunday, March 27, 2011
Sunday, March 20, 2011
Celebrating the Spring Equinox
At 6:21 PM spring comes to the Midwest. Looking outside you'd never know it. It's a cold rainy day. At the start of spring, day and night are approximately 12 hours long, thus equinox or equal. Spring brings thoughts of spring foods. Three of my spring favorites are asparagus, morel mushrooms and strawberries. Here is what is on Marilyn's Table to celebrate these fresh spring foods.
Asparagus and Artichokes in Tarragon Vinaigrette
Pork Tenderloin Medallions with Morels and Thyme
Honey Coconut Cream Tarts with Toasted Coconut and Strawberries
The salad is a lovely presentation. Blanched asparagus and artichoke hearts are arranged on a bed of a mixed spring greens. A garnish of chopped baby spinach is mixed with chopped hard cook egg and minced fresh tarragon. The dressing brings it all together and I will use it again and again over the spring and summer. The vinaigrette has EVOO, heavy cream, French mustard, tarragon vinegar and salt and pepper.
Fresh morels are available for a very short time in spring and are very perishable. I only purchased fresh ones once and most had to be thrown away because the went bad. Because they have such a short life, they are very pricey. So I have treated myself to one package of dried morels each year. I went to four stores before I found any. This recipe reconstitutes a handful in warm water; the mushrooms are removed, drained and chopped. The mushroom water is saved for the sauce. The tenderloin is cut in medallions and browned in a bit of EVOO until almost cooked through. They are removed from the pan and covered to keep warm. A bit of butter is added to the browned bits in the pan. The chopped morels are added as are a mix of chopped fresh wild mushrooms. Chicken stock, chopped thyme and the mushroom liquid are added and reduced by half. The pork is returned to the pan and the dish is simmered until the pork is cooked through. The medallions are served with a spoonful of the mushroom sauce. The house took on an earthy aroma from cooking the mushrooms. I felt like I had taken a walk in the woods in early spring when things are beginning to awaken.
Dessert took on a last minute change. I bought lavender during the holiday's for some lavender and rose water cookies. I have no idea what I did with the bag of lavender I had left. So instead of a lavender syrup reduction, I changed the assembly some. A honey coconut pudding is made and put in graham cracker tart shells and chilled until firm. They are served with toasted coconut on top with strawberry halves and a sprig of fresh mint. Very refreshing and a pretty dish as well. I'm sure when I spring clean my kitchen the lavender will appear and I will try again. I do have a recipe for strawberry lavender muffins I will try.
Saturday night was also the night of the 'supermoon'. This event of a full moon happens only every 18 years. The moon is closer to the earth than at any other time. The low hanging moon looks unnaturally large and appears close enough to touch. Unfortunately, our sky was cloud covered and the moon was not visible. I will mark my calendar for 2029 when this event will happen again. However at 86 years, I will likely not remember why I marked the calendar.
Have a great week and hopefully warmer, drier weather will grace us with it's presence.
Asparagus and Artichokes in Tarragon Vinaigrette
Pork Tenderloin Medallions with Morels and Thyme
Honey Coconut Cream Tarts with Toasted Coconut and Strawberries
The salad is a lovely presentation. Blanched asparagus and artichoke hearts are arranged on a bed of a mixed spring greens. A garnish of chopped baby spinach is mixed with chopped hard cook egg and minced fresh tarragon. The dressing brings it all together and I will use it again and again over the spring and summer. The vinaigrette has EVOO, heavy cream, French mustard, tarragon vinegar and salt and pepper.
Fresh morels are available for a very short time in spring and are very perishable. I only purchased fresh ones once and most had to be thrown away because the went bad. Because they have such a short life, they are very pricey. So I have treated myself to one package of dried morels each year. I went to four stores before I found any. This recipe reconstitutes a handful in warm water; the mushrooms are removed, drained and chopped. The mushroom water is saved for the sauce. The tenderloin is cut in medallions and browned in a bit of EVOO until almost cooked through. They are removed from the pan and covered to keep warm. A bit of butter is added to the browned bits in the pan. The chopped morels are added as are a mix of chopped fresh wild mushrooms. Chicken stock, chopped thyme and the mushroom liquid are added and reduced by half. The pork is returned to the pan and the dish is simmered until the pork is cooked through. The medallions are served with a spoonful of the mushroom sauce. The house took on an earthy aroma from cooking the mushrooms. I felt like I had taken a walk in the woods in early spring when things are beginning to awaken.
Dessert took on a last minute change. I bought lavender during the holiday's for some lavender and rose water cookies. I have no idea what I did with the bag of lavender I had left. So instead of a lavender syrup reduction, I changed the assembly some. A honey coconut pudding is made and put in graham cracker tart shells and chilled until firm. They are served with toasted coconut on top with strawberry halves and a sprig of fresh mint. Very refreshing and a pretty dish as well. I'm sure when I spring clean my kitchen the lavender will appear and I will try again. I do have a recipe for strawberry lavender muffins I will try.
Saturday night was also the night of the 'supermoon'. This event of a full moon happens only every 18 years. The moon is closer to the earth than at any other time. The low hanging moon looks unnaturally large and appears close enough to touch. Unfortunately, our sky was cloud covered and the moon was not visible. I will mark my calendar for 2029 when this event will happen again. However at 86 years, I will likely not remember why I marked the calendar.
Have a great week and hopefully warmer, drier weather will grace us with it's presence.
Sunday, March 13, 2011
St. Patrick's Day
I spent some time this week reading about the history of this celebration. St. Patrick was a fifth century missionary to Ireland and is thought to have converted many of the pagans on the island to Christianity. The feast day has been observed on March 17 for hundreds of years, the day of his death. St. Patrick's Day in Ireland was primarily a religious festival. However, in the early 1990's the Irish government sought to make it an opportunity to showcase the Irish culture to the world with parades and the wearing of green. Traditional symbols of the day are shamrocks, leprechauns and Corned Beef and Cabbage. Cabbage and potatoes have long been a staple of the Irish diet and traditionally served with Irish bacon. Around the turn of the century corned beef was substituted for the bacon by Irish immigrants who could not afford the real thing. In celebration of St. Patrick's Day this is what is on my table:
Corned Beef and Cabbage with Vegetables
Beer Bread
Irish Creme Brulee
I chose a flat cut of corned beef. It is placed in a large pot with the packet of seasonings that come in the package of meat. The beef is covered with water and simmered for about 3 hours. At that time carrots, small red potatoes, celery and whole onions are cooked for about 20 minutes. The meat is removed to rest and wedges of cabbage are added to the liquid. The meat is sliced thinly and served with a sauce of Greek yogurt mixed with horseradish. The cooked vegetables are served along side. 2 slices of beef and a small portion of each of the vegetables is about 9 points.
The unexpected star of this table was the beer bread. Last year I made individual Irish Soda Breads so I could freeze the extra for use later in the year. This year I came across a recipe for beer bread made with Stout. I have not used beer in a bread, but this also had dill and cheddar cheese and sounded good. I baked it in miniature loaves and froze 3 of them. It is a very flavorful quick bread and there is no need to put any spread on it.
I'm not big on dessert, but Irish Creme Brulee sounded interesting. The verdict is taste = 10, looks = 2. Burlee is a new dish for me. When I was starting my shopping list, I discovered that the recipe called for Irish creme liquid coffee creamer and not the Irish Cream sold in the liquor department as I had expected. The coffee creamer, heavy cream, sugar, and salt are cooked until the sugar dissolves. Then it is slowly whipped into egg yolks until it is thoroughly mixed. Ramekins are put into a roasting pan and the liquid spooned into them. Hot water is put into the pan to provide a water bath for the custard. Cover the pan with foil and bake until the center is set. The dishes are cooled and then chilled in the refrigerator. To serve, brown sugar is sprinkled on top and 'torched'. Return to the refrigerator to cool. I just didn't care for the way it looked, but the taste was very silky and smooth. I will have to work on this another time. Creme Brulee has long been a favorite when eating out.
This week is spring break and I expect to be more relaxed. I look forward to next week and the first day of spring! The menu will feature some of my favorites in spring; asparagus, morel mushrooms and strawberries.
Have a great week and think spring. The robins are back and the chipmunks are back terrorizing my cats from outside the balcony doors.
Corned Beef and Cabbage with Vegetables
Beer Bread
Irish Creme Brulee
I chose a flat cut of corned beef. It is placed in a large pot with the packet of seasonings that come in the package of meat. The beef is covered with water and simmered for about 3 hours. At that time carrots, small red potatoes, celery and whole onions are cooked for about 20 minutes. The meat is removed to rest and wedges of cabbage are added to the liquid. The meat is sliced thinly and served with a sauce of Greek yogurt mixed with horseradish. The cooked vegetables are served along side. 2 slices of beef and a small portion of each of the vegetables is about 9 points.
The unexpected star of this table was the beer bread. Last year I made individual Irish Soda Breads so I could freeze the extra for use later in the year. This year I came across a recipe for beer bread made with Stout. I have not used beer in a bread, but this also had dill and cheddar cheese and sounded good. I baked it in miniature loaves and froze 3 of them. It is a very flavorful quick bread and there is no need to put any spread on it.
I'm not big on dessert, but Irish Creme Brulee sounded interesting. The verdict is taste = 10, looks = 2. Burlee is a new dish for me. When I was starting my shopping list, I discovered that the recipe called for Irish creme liquid coffee creamer and not the Irish Cream sold in the liquor department as I had expected. The coffee creamer, heavy cream, sugar, and salt are cooked until the sugar dissolves. Then it is slowly whipped into egg yolks until it is thoroughly mixed. Ramekins are put into a roasting pan and the liquid spooned into them. Hot water is put into the pan to provide a water bath for the custard. Cover the pan with foil and bake until the center is set. The dishes are cooled and then chilled in the refrigerator. To serve, brown sugar is sprinkled on top and 'torched'. Return to the refrigerator to cool. I just didn't care for the way it looked, but the taste was very silky and smooth. I will have to work on this another time. Creme Brulee has long been a favorite when eating out.
This week is spring break and I expect to be more relaxed. I look forward to next week and the first day of spring! The menu will feature some of my favorites in spring; asparagus, morel mushrooms and strawberries.
Have a great week and think spring. The robins are back and the chipmunks are back terrorizing my cats from outside the balcony doors.
Sunday, March 6, 2011
March...a Month of Transitions
'March comes in like a lion and goes out like a lamb', a saying I grew up with, but March is so many other things. It's a month of celebrations and a month of transitions and self examination. First comes Mardi Gras then Fat Tuesday, Ash Wednesday; the beginning of Lent, St. Patrick's Day and lastly, the first day of spring. Many things packed into 31 days. On the table this week is New Orleans fare for Fat Tuesday and Mardi Gras. Typically pancakes are eaten on Fat Tuesday (aka Shrove Tuesday) the last day before Ash Wednesday. The ones I will prepare I have had before so I know they are good. Not the traditional pancake with butter and syrup but a savory one.
Cheese, Corn and Bacon Pancakes
Cornmeal and water are mixed with boxed pancake mix. Grated cheddar, kernel corn, diced Canadian bacon and chopped green onions are mixed and 1/4 cup cakes are griddled. I like to serve mine with a jarred chutney. This year it's mango.
The table this weekend has only 2 items, but they both took a lot of time and preparation.
Chicken, Shrimp and Andouille Gumbo with Rice
King Cake
Hurricanes
The gumbo was an all day preparation, but well worth the time. First a stock is made with the shells from the shrimp, chicken wings, and tomato paste. They are cooked until the chicken is browned when chicken stock and bay leaves are added. This is BTBRTS (bring to boil reduce to simmer) Love saying that, thank you Anne Burrell. The stock is simmered for almost 2 hours. Chicken thighs are added and simmered another 40 minutes. The mixture is strained into a large bowl and the chicken is set aside to cool. When cool, the skin and bones are discarded and the chicken shredded. In a clean pot the famous roux is made. Oil and flour are heated and stirred until the mixture is thickened and a dark caramel color. Garlic, scallions, celery, onions, green pepper and chopped andouille are added along with fresh thyme, cayenne pepper, salt and pepper and tomato paste. The strained stock is added and left to simmer about another hour. At this point trimmed cut op okra is to be added. I dislike okra so I left it out...my choice. The chicken is added and simmered for 10 or so more minutes. Taste for seasonings and add cut up raw shrimp for the last minute of cooking. File' powder is to be added at the end, however, the few times I have had file' I found it to make the dish very slimy. Icky. I left that out too. The gumbo is served over a scoop of cooked brown rice. Excellent! I'm happy it made a large pot so I can enjoy it again and again. This did not come out of the Weight Watchers cookbook, but they nutritional make up is available online and it comes out to 10 points per serving.
One of the traditions of Mardi Gras is the King Cake; a kind of coffee cake. The cake is filled with cream cheese, brown sugar, cinnamon, chopped pecans and raisins. Since I don't care for raisins I substituted dried cranberries. I found a recipe that used refrigerated crescent rolls instead of a yeast dough and it worked just fine. The triangles are positioned next together, points to the center. The filling is spread down the center. A small plastic baby is hidden in the filling and the wide ends of the dough are brought over the top of the filling. The pointed ends are brought over the covered filling and it is baked until lightly browned. As simple glaze of powder sugar and milk is spooned over the cooled cake and three stripes of colored sugar. Purple representing justice, Green for faith and yellow for power. The person who gets the slice with the baby in it must make the cake the next year or host the next party.
The Hurricane is the Mardi Gras drink. Not much of a rum fan, but I found a small bottle of premade hurricanes and will try that. The color looks right. We shall see.
March 9 is Ash Wednesday and the beginning of Lent. 40 days when Christians reflect on the past year and traditionally 'give up' something as their sacrifice. Something to think about.
Next week will include the tradtional St. Patrick's Day feast. Come back to see how I kick it up.
Cheese, Corn and Bacon Pancakes
Cornmeal and water are mixed with boxed pancake mix. Grated cheddar, kernel corn, diced Canadian bacon and chopped green onions are mixed and 1/4 cup cakes are griddled. I like to serve mine with a jarred chutney. This year it's mango.
The table this weekend has only 2 items, but they both took a lot of time and preparation.
Chicken, Shrimp and Andouille Gumbo with Rice
King Cake
Hurricanes
The gumbo was an all day preparation, but well worth the time. First a stock is made with the shells from the shrimp, chicken wings, and tomato paste. They are cooked until the chicken is browned when chicken stock and bay leaves are added. This is BTBRTS (bring to boil reduce to simmer) Love saying that, thank you Anne Burrell. The stock is simmered for almost 2 hours. Chicken thighs are added and simmered another 40 minutes. The mixture is strained into a large bowl and the chicken is set aside to cool. When cool, the skin and bones are discarded and the chicken shredded. In a clean pot the famous roux is made. Oil and flour are heated and stirred until the mixture is thickened and a dark caramel color. Garlic, scallions, celery, onions, green pepper and chopped andouille are added along with fresh thyme, cayenne pepper, salt and pepper and tomato paste. The strained stock is added and left to simmer about another hour. At this point trimmed cut op okra is to be added. I dislike okra so I left it out...my choice. The chicken is added and simmered for 10 or so more minutes. Taste for seasonings and add cut up raw shrimp for the last minute of cooking. File' powder is to be added at the end, however, the few times I have had file' I found it to make the dish very slimy. Icky. I left that out too. The gumbo is served over a scoop of cooked brown rice. Excellent! I'm happy it made a large pot so I can enjoy it again and again. This did not come out of the Weight Watchers cookbook, but they nutritional make up is available online and it comes out to 10 points per serving.
One of the traditions of Mardi Gras is the King Cake; a kind of coffee cake. The cake is filled with cream cheese, brown sugar, cinnamon, chopped pecans and raisins. Since I don't care for raisins I substituted dried cranberries. I found a recipe that used refrigerated crescent rolls instead of a yeast dough and it worked just fine. The triangles are positioned next together, points to the center. The filling is spread down the center. A small plastic baby is hidden in the filling and the wide ends of the dough are brought over the top of the filling. The pointed ends are brought over the covered filling and it is baked until lightly browned. As simple glaze of powder sugar and milk is spooned over the cooled cake and three stripes of colored sugar. Purple representing justice, Green for faith and yellow for power. The person who gets the slice with the baby in it must make the cake the next year or host the next party.
The Hurricane is the Mardi Gras drink. Not much of a rum fan, but I found a small bottle of premade hurricanes and will try that. The color looks right. We shall see.
March 9 is Ash Wednesday and the beginning of Lent. 40 days when Christians reflect on the past year and traditionally 'give up' something as their sacrifice. Something to think about.
Next week will include the tradtional St. Patrick's Day feast. Come back to see how I kick it up.
Sunday, February 27, 2011
A Menu to Keep Away the Vampires
It's been a gloomy weekend so going outside held little appeal. Spending time in the kitchen was at the top my list of activity. Garlic is the highlight of the recipes and has long been thought to keep away vampires, providing you believe in vampires. The menu for this week is guaranteed to do just that. I have spent some time in the Caribbean on a couple of cruise ships. The foods of the islands feature lots of fresh fruits and vegetables.
Caribbean-Style Pork Tenderloin with Fresh Pineapple
Oven Roasted Asparagus and Red Pepper
Vegetable-Barley Soup
Pork tenderloin is a very lean meat choice. I prefer to marinate it. This marinade is a mixture of the zest of one orange and lime. The juice of each is also added along with olive oil, lots of minced garlic, cumin, S&P and a pinch of cayenne. I marinated it overnight in a plastic bag. The meat is roasted with the marinade used as a basting liquid. It is cut into quarter inch slices and served with pineapple slices dusted with cinnamon and topped with chopped cilantro. The meat becomes very flavorful and the pineapple is a great accent. 3 slices is 4 points.
This isn't exactly asparagus season, but I did find a nice bunch so I was able to go ahead with this dish. I like to roast vegetables. The process is simple and brings out the flavors. Along with the asparagus a red pepper is sliced up and both are tossed with EVOO, lemon juice, red pepper flakes, salt and the zest of the lemon. The vegetables are roasted on a baking sheet which has been non-stick sprayed. They are turned a couple of times during the 15 minute roasting time. The vegetables bring a lot of color to the plate and are excellent. 2/3 cup of the vegetables is 1 point.
I love this soup recipe. The hardest part is the cutting up of all the vegetables. Mushrooms, carrots, zucchini, yellow squash, celery, onion, garlic, edemame, and barley are put in a large pot with vegetable broth, basil and S&P. Then it's BTBRTS (bring to boil reduce to simmer) How easy is that. A really nice chunky soup and the barley brings a different texture to the soup. 1 1/2 cups is 4 points
I tried a couple of techniques during the weekend. I seem to throw away a lot of cilantro or parsley so I took a large part of the cilantro and dried it in the microwave. The leaves are chopped and placed between two pieces of white paper towel and nuked for 15 - 30 seconds until they are dry and can be easily removed from the stems. I now have a jar of dried cilantro leaves to flavor other dishes.
I also am attempting to dry lemon slices to take to work and use in tea. The directions I was given were to slice the lemon thinly and placed on parchment covered cookie sheet. The tray is put in the oven (I have a gas stove so the inside of the oven is warm all the time) I am on day 2 of the process and they are finally beginning to dry out. I'm not sure I will do this again, but it has been an experience.
That's all for this week. I am looking forward to warmer weather, but I expect that for the next few weeks my menus will continue to be comfort food. Have a good week and stay warm.
Caribbean-Style Pork Tenderloin with Fresh Pineapple
Oven Roasted Asparagus and Red Pepper
Vegetable-Barley Soup
Pork tenderloin is a very lean meat choice. I prefer to marinate it. This marinade is a mixture of the zest of one orange and lime. The juice of each is also added along with olive oil, lots of minced garlic, cumin, S&P and a pinch of cayenne. I marinated it overnight in a plastic bag. The meat is roasted with the marinade used as a basting liquid. It is cut into quarter inch slices and served with pineapple slices dusted with cinnamon and topped with chopped cilantro. The meat becomes very flavorful and the pineapple is a great accent. 3 slices is 4 points.
This isn't exactly asparagus season, but I did find a nice bunch so I was able to go ahead with this dish. I like to roast vegetables. The process is simple and brings out the flavors. Along with the asparagus a red pepper is sliced up and both are tossed with EVOO, lemon juice, red pepper flakes, salt and the zest of the lemon. The vegetables are roasted on a baking sheet which has been non-stick sprayed. They are turned a couple of times during the 15 minute roasting time. The vegetables bring a lot of color to the plate and are excellent. 2/3 cup of the vegetables is 1 point.
I love this soup recipe. The hardest part is the cutting up of all the vegetables. Mushrooms, carrots, zucchini, yellow squash, celery, onion, garlic, edemame, and barley are put in a large pot with vegetable broth, basil and S&P. Then it's BTBRTS (bring to boil reduce to simmer) How easy is that. A really nice chunky soup and the barley brings a different texture to the soup. 1 1/2 cups is 4 points
I tried a couple of techniques during the weekend. I seem to throw away a lot of cilantro or parsley so I took a large part of the cilantro and dried it in the microwave. The leaves are chopped and placed between two pieces of white paper towel and nuked for 15 - 30 seconds until they are dry and can be easily removed from the stems. I now have a jar of dried cilantro leaves to flavor other dishes.
I also am attempting to dry lemon slices to take to work and use in tea. The directions I was given were to slice the lemon thinly and placed on parchment covered cookie sheet. The tray is put in the oven (I have a gas stove so the inside of the oven is warm all the time) I am on day 2 of the process and they are finally beginning to dry out. I'm not sure I will do this again, but it has been an experience.
That's all for this week. I am looking forward to warmer weather, but I expect that for the next few weeks my menus will continue to be comfort food. Have a good week and stay warm.
Sunday, February 20, 2011
5 Star Weekend Menu
This is the fourth week of my Weight Watchers Challenge and it was by far the most successful. Every dish was remarkable. Some are a slight variation of the recipe in the cookbook. This is what's on "Marilyn's Table" this week:
Cedar Planked Salmon
Barley, Leek and Rosemary Gratin
Greek Island Salad
Turkey Mulligatawny Soup
This week I tackled new techniques and ingredients. The cedar planked salmon came about through one of the food blogs I follow, "October Farm". I had no idea cooking on a cedar plank could be done in the oven. When the author of this blog did it, I decided to give it a try. The cedar plank is soaked in water for several hours. The seasoning on the salmon is Potlatch; a Pacific Northwest seasoning used by the North American Indians to season salmon nailed to planks and cooked around a fire. There are several variations of the mixtures. I used salt, crushed red pepper, chili powder, oregano, basil and coriander. The result was amazing. The salmon is placed skin side down and cooked slightly rare in the middle. The seasoning and the cedar plank give the salmon an exceptional flavor. Will use the planks again for chicken and other seafood.
The 6 oz piece of salmon is 6 WW points
Barley is a grain I have not ever used, but if this dish is any indication, I will use it again....often. The barley is simmered in vegetable broth until most of the liquid is absorbed. Leeks are sauteed in a separate large skilled in a bit of EVOO and butter until softened. The cooked barley is added to the leeks along with chopped fresh rosemary, salt & pepper. It is poured into a casserole dish and grated Gruyere cheese is sprinkled over the top and baked until the cheese melts. A great dish with lots of flavor and....fiber. WW points 1/2 cup 4 points
Greek Island Salad is a variation of a Caesar salad. I grilled the romaine so my grill pan is sprayed with a bit of EVOO and heated. I cut a stalk of romaine in half lengthwise and grilled until slightly wilted and there are nice grill marks. The lettuce is cut in pieces and topped with a mixture of tomato, English cucumber, red bell pepper, red onion and chopped Calamata olives. A very light dressing of lemon juice, EVOO, garlic, dried oregano and black pepper. A bit of Feta Cheese is also sprinkled on top. A nice mixture of warm and cold crunch. 1 cup is 2 WW points.
The soup for this week is Turkey Mulligatawny. The name comes from the Tamil, a southern India people. It means 'pepper water'. The turkey is leftover from a roasted breast from last week from which I made sandwiches for work this week. Lots of vegetables; celery, carrot, onion, red pepper, tomato, and diced Granny Smith apple are cooked in chicken broth with seasonings. The main seasoning is curry. Not being a big fan, so I cut the quantity back and it was just fine. After the vegetables and seasonings are simmered, chopped turkey is added with salt, pepper and cayenne and heated through. A great soup which I will be happy with this week for lunch. 1 1/3 cups is 3 WW points.
All in all this was one of the most successful menus overall so far. Will be a tough act to follow. Tonight is the finale of 'Worst Cooks' on Food Network and I look forward to it after this fine meal. Have a great week. Strange weather in the Midwest. Hopefully spring is just around the corner.
Cedar Planked Salmon
Barley, Leek and Rosemary Gratin
Greek Island Salad
Turkey Mulligatawny Soup
This week I tackled new techniques and ingredients. The cedar planked salmon came about through one of the food blogs I follow, "October Farm". I had no idea cooking on a cedar plank could be done in the oven. When the author of this blog did it, I decided to give it a try. The cedar plank is soaked in water for several hours. The seasoning on the salmon is Potlatch; a Pacific Northwest seasoning used by the North American Indians to season salmon nailed to planks and cooked around a fire. There are several variations of the mixtures. I used salt, crushed red pepper, chili powder, oregano, basil and coriander. The result was amazing. The salmon is placed skin side down and cooked slightly rare in the middle. The seasoning and the cedar plank give the salmon an exceptional flavor. Will use the planks again for chicken and other seafood.
The 6 oz piece of salmon is 6 WW points
Barley is a grain I have not ever used, but if this dish is any indication, I will use it again....often. The barley is simmered in vegetable broth until most of the liquid is absorbed. Leeks are sauteed in a separate large skilled in a bit of EVOO and butter until softened. The cooked barley is added to the leeks along with chopped fresh rosemary, salt & pepper. It is poured into a casserole dish and grated Gruyere cheese is sprinkled over the top and baked until the cheese melts. A great dish with lots of flavor and....fiber. WW points 1/2 cup 4 points
Greek Island Salad is a variation of a Caesar salad. I grilled the romaine so my grill pan is sprayed with a bit of EVOO and heated. I cut a stalk of romaine in half lengthwise and grilled until slightly wilted and there are nice grill marks. The lettuce is cut in pieces and topped with a mixture of tomato, English cucumber, red bell pepper, red onion and chopped Calamata olives. A very light dressing of lemon juice, EVOO, garlic, dried oregano and black pepper. A bit of Feta Cheese is also sprinkled on top. A nice mixture of warm and cold crunch. 1 cup is 2 WW points.
The soup for this week is Turkey Mulligatawny. The name comes from the Tamil, a southern India people. It means 'pepper water'. The turkey is leftover from a roasted breast from last week from which I made sandwiches for work this week. Lots of vegetables; celery, carrot, onion, red pepper, tomato, and diced Granny Smith apple are cooked in chicken broth with seasonings. The main seasoning is curry. Not being a big fan, so I cut the quantity back and it was just fine. After the vegetables and seasonings are simmered, chopped turkey is added with salt, pepper and cayenne and heated through. A great soup which I will be happy with this week for lunch. 1 1/3 cups is 3 WW points.
All in all this was one of the most successful menus overall so far. Will be a tough act to follow. Tonight is the finale of 'Worst Cooks' on Food Network and I look forward to it after this fine meal. Have a great week. Strange weather in the Midwest. Hopefully spring is just around the corner.
Sunday, February 13, 2011
A Hint of Spring...
The forecast for the weekend sounded too good to be true. Both days have been sunny and warm enough to open windows. I took a walk this afternoon and the mountains of snow are beginning to melt. I do believe spring will come after all.
Since I knew it was supposed to be nice and I would have a chance to get out I planned my table accordingly. The crock pot came out of hibernation and became the center of my food preparation. Here is what is on the table this week:
Cheese Straws
Tuscan Chicken and Sausage Stew
Watermelon Peach Salad
Brunch on Sunday:
French Toast with Fresh Fruit and Yogurt
The cheese straws were very easy. The flour, butter, seasonings, and cheese all were in the processor until the dough formed a ball. The dough was rolled out and cut into long strips and baked. They were the crunch factor with the stew and the cayenne pepper gave them a bit of a kick. Will do them again. 2 points for 3 straws
The stew was a real winner. Cubed chicken (both white and dark meat) are browned as is chicken sausage cut in 2 inch pieces. The browned chicken is the bottom layer in the crock pot. The rest of the layers are sliced cremini mushrooms, chopped red onion, chopped garlic, and seasonings. A package of thawed artichoke hearts and a chopped red pepper are added. Chicken broth is poured over the top and the mixture is cooked on low for about 6 hours. Lots of flavor and the aroma is mouth watering. Should be a nice dinner with the rest of the cheese straws for most of the week. 1 1/2 cups of the stew is 9 points.
I'm not a fan of watermelon, or any melon for that matter. However the picture of the salad was so colorful I couldn't resist. The watermelon and peaches are cut in bite size cubes. An English cucumber is thinly sliced and added. I had some jicama left from last week, so I cut it in thin strips and tossed it in with the rest. Not much in the way of dressing, salt and champagne vinegar are added and left to marinate with the fruit and cucumber for about 15 minutes. At serving time thin slices of green onion are added and a bit of crumbled goat cheese. I may have changed my mind about watermelon....at least when it's mixed with other fruit. Refreshing and colorful. 1 cup is 4 points
With the stew as the centerpiece, I didn't feel the need for a soup. Instead I tried a simple French toast with fruit for brunch on Sunday. Since the toast is baked in custard cups in the oven, it is necessary to cut an 'X' in the center of the bread before dipping it in a mixture of beaten egg, a bit of water, cinnamon and nutmeg. The cups are sprayed with non-stick cooking spray. The bread is gently tucked into the cup. It is baked for about 15 minutes and cooled for a bit. Removed the cups to the serving dish and fill the center with your choice of berries. I used blueberries, blackberries and sliced strawberries. A spoon of non-fat Greek yogurt (my favorite is Fage) on the berries and just a tiny drizzle of maple syrup over the top. This recipe didn't come out of the Weight Watcher cookbook, but from Food Network. I estimate one serving is about 4 points. It's a very pretty dish and whatever fruit is in season would make it very versatile any time of year.
That's it for this week. Stay dry, since by Thursday the temperature might reach the upper 50's. Bye Bye snow, bring on the spring flowers.
Since I knew it was supposed to be nice and I would have a chance to get out I planned my table accordingly. The crock pot came out of hibernation and became the center of my food preparation. Here is what is on the table this week:
Cheese Straws
Tuscan Chicken and Sausage Stew
Watermelon Peach Salad
Brunch on Sunday:
French Toast with Fresh Fruit and Yogurt
The cheese straws were very easy. The flour, butter, seasonings, and cheese all were in the processor until the dough formed a ball. The dough was rolled out and cut into long strips and baked. They were the crunch factor with the stew and the cayenne pepper gave them a bit of a kick. Will do them again. 2 points for 3 straws
The stew was a real winner. Cubed chicken (both white and dark meat) are browned as is chicken sausage cut in 2 inch pieces. The browned chicken is the bottom layer in the crock pot. The rest of the layers are sliced cremini mushrooms, chopped red onion, chopped garlic, and seasonings. A package of thawed artichoke hearts and a chopped red pepper are added. Chicken broth is poured over the top and the mixture is cooked on low for about 6 hours. Lots of flavor and the aroma is mouth watering. Should be a nice dinner with the rest of the cheese straws for most of the week. 1 1/2 cups of the stew is 9 points.
I'm not a fan of watermelon, or any melon for that matter. However the picture of the salad was so colorful I couldn't resist. The watermelon and peaches are cut in bite size cubes. An English cucumber is thinly sliced and added. I had some jicama left from last week, so I cut it in thin strips and tossed it in with the rest. Not much in the way of dressing, salt and champagne vinegar are added and left to marinate with the fruit and cucumber for about 15 minutes. At serving time thin slices of green onion are added and a bit of crumbled goat cheese. I may have changed my mind about watermelon....at least when it's mixed with other fruit. Refreshing and colorful. 1 cup is 4 points
With the stew as the centerpiece, I didn't feel the need for a soup. Instead I tried a simple French toast with fruit for brunch on Sunday. Since the toast is baked in custard cups in the oven, it is necessary to cut an 'X' in the center of the bread before dipping it in a mixture of beaten egg, a bit of water, cinnamon and nutmeg. The cups are sprayed with non-stick cooking spray. The bread is gently tucked into the cup. It is baked for about 15 minutes and cooled for a bit. Removed the cups to the serving dish and fill the center with your choice of berries. I used blueberries, blackberries and sliced strawberries. A spoon of non-fat Greek yogurt (my favorite is Fage) on the berries and just a tiny drizzle of maple syrup over the top. This recipe didn't come out of the Weight Watcher cookbook, but from Food Network. I estimate one serving is about 4 points. It's a very pretty dish and whatever fruit is in season would make it very versatile any time of year.
That's it for this week. Stay dry, since by Thursday the temperature might reach the upper 50's. Bye Bye snow, bring on the spring flowers.
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