This weeks table is meatless. I had not planned it that way, it's just the way it worked out. The focus is a bottle of wine. One of my FaceBook friends mentioned Fattoria di Lucignano Chianti Colli Fiorentini on his page. Since he has probably forgotten more about wine than I will ever know, I decided to give it a try. What goes better with Chianti than pasta.
Nick and Toni's Penne Alla Vecchia Bettola
Salad of Winter Greens
I saw this pasta prepared on Ina Garten's Food Network show. I could almost smell it. Onion and garlic are put in a large pot and softened in EVOO; red pepper flakes and dried oregano are added. After a minute or so a cup of vodka is added. The mixture is cooked down by half. Two large cans of whole plum tomatoes are drained (save the juice to be added later.) The tomatoes are crushed by hand into the onion/garlic/vodka mixture. S&P are added The pot is covered and put in the oven for about 1 1/2 hours. Stir once during cooking. Cool the mixture for about 15 minutes and put in blender until smooth. Place it back in the pot and reheat with fresh oregano, heavy cream, the reserved juice, S&P and some Parmesan cheese. Heat for about 10 minutes. Serve with cooked penne pasta. Top with more cheese and fresh oregano. This is a wonderful sauce and I was able to freeze several containers to use at a later date. The possibilities are endless.
The salad is also a product of the Food Network. Alex Guamaschelli prepared it and the process was intriguing. I'm not sure why they call it winter greens however. They are all available year round. The greens are radicchio, arugula, escarole and endive. The dressing is simple; EVOO, cider vinegar and black pepper. The chopped greens area lightly dressed and then the bowl is put in a warm oven to slightly wilt the greens. After it is removed from the oven the salad is topped with toasted pecans and McIntosh apple slices which have been soaked in bourbon. The wilting of the greens was something I have not seen done and the warmth of the greens is a nice contrast to the pecans and apples. The bourbon was an odd ingredient and when I prepared the salad on Sunday I substituted the apples with strawberries and no bourbon. I was happy I was able to purchase the bourbon in an airplane size bottle.
The wine went well with the table. Thank you Ernie for posting it. I will use it again with pasta or pizza.
Next week is Easter and as always I expect the table will be terrific.
Sunday, April 17, 2011
Sunday, April 3, 2011
Winter to Spring
The weekend is neither winter or spring, but a transition. Given the warmer temperatures and the sight of green shoots coming from the ground signaling the arrival of spring flowers, I decided it was time to check out my freezer for signs of things for seasonal change. I found a pork loin and decided to go with it for a couple of pork dishes to end the heavy winter season. The following are on Marilyn's Table to show the end of the winter season of heavy food and the entrance of spring.
Pork and Artichoke Stew with Avgolomono
Sherried Pork
Snow Pea-Radish Slaw
Strawberry-Mango Granita
The first pork dish is a stew with artichoke hearts and Avgolomono. The artichokes are cut up and reduced to the hearts which are placed in lemon water in order not to turn brown. The pork chunks are browned in a Dutch oven on all sides with chopped onion. White wine, chicken broth, artichokes, lemon juice, dill and more broth are added and simmered. The pork and artichokes are removed and the kept warm. The avgolemono is prepared. Combine egg, water, lemon juice in bowl. With water and cornstarch, mix and add to egg mixture. Add to pan and cook until thickened. Add pork and artichokes and simmer with dill. Serve on rice or noodles.
A serving is 7 points without rice or noodles. Very tasty.
The second dish is made with pork slices dusted with flour (I use Wondra as it is light and easy to use), browned in a pan sprayed with olive oil until lightly browned. Remove and add minced shallots, garlic and sliced mushrooms. Add chicken broth and dry sherry. Simmer with thyme and whisk until thickened. Return pork and simmer until desired doneness. Sprinkle with salt and pepper. My favorite and very tasty. A serving is 6 points
Both days I served the pork dish with the same sides.
The snow pea-radish slaw was the star this week. Sliced red onion and sliced radishes are put to soak in ice water for 5 minutes. Drain and wipe dry. Add vegetable oil, sesame oil, rice vinegar, dijon mustard and a bit of sugar. Stir in snow peas cut in thin slices and chill to serve. Add salt. Excellent. About 2 points per serving
For dessert I took strawberries and a mango and pureed them in a blender with water, and lemon juice. Sugar is added depending on the ripeness/sweetness of the fruit. My fruit took less than half a cup of superfine sugar. Blend and put in 8X8 dish and place in freezer. Chill at least 4 hours. Scrape into dish for serving with a mint leaf. A very nice ending to the heavier meal. About 3 points per serving
This week was a great way of cleaning out of heavier food from the freezer. Next week I will do a couple of stir frys. Have a great week and hopefully the warmer weather will continue.
Pork and Artichoke Stew with Avgolomono
Sherried Pork
Snow Pea-Radish Slaw
Strawberry-Mango Granita
The first pork dish is a stew with artichoke hearts and Avgolomono. The artichokes are cut up and reduced to the hearts which are placed in lemon water in order not to turn brown. The pork chunks are browned in a Dutch oven on all sides with chopped onion. White wine, chicken broth, artichokes, lemon juice, dill and more broth are added and simmered. The pork and artichokes are removed and the kept warm. The avgolemono is prepared. Combine egg, water, lemon juice in bowl. With water and cornstarch, mix and add to egg mixture. Add to pan and cook until thickened. Add pork and artichokes and simmer with dill. Serve on rice or noodles.
A serving is 7 points without rice or noodles. Very tasty.
The second dish is made with pork slices dusted with flour (I use Wondra as it is light and easy to use), browned in a pan sprayed with olive oil until lightly browned. Remove and add minced shallots, garlic and sliced mushrooms. Add chicken broth and dry sherry. Simmer with thyme and whisk until thickened. Return pork and simmer until desired doneness. Sprinkle with salt and pepper. My favorite and very tasty. A serving is 6 points
Both days I served the pork dish with the same sides.
The snow pea-radish slaw was the star this week. Sliced red onion and sliced radishes are put to soak in ice water for 5 minutes. Drain and wipe dry. Add vegetable oil, sesame oil, rice vinegar, dijon mustard and a bit of sugar. Stir in snow peas cut in thin slices and chill to serve. Add salt. Excellent. About 2 points per serving
For dessert I took strawberries and a mango and pureed them in a blender with water, and lemon juice. Sugar is added depending on the ripeness/sweetness of the fruit. My fruit took less than half a cup of superfine sugar. Blend and put in 8X8 dish and place in freezer. Chill at least 4 hours. Scrape into dish for serving with a mint leaf. A very nice ending to the heavier meal. About 3 points per serving
This week was a great way of cleaning out of heavier food from the freezer. Next week I will do a couple of stir frys. Have a great week and hopefully the warmer weather will continue.
Sunday, March 27, 2011
Spring, Summer, Winter, Fall???
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!!
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 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.
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