Tuscan Panzanella Salad

This is great with grilled chicken or steak.

 

Tuscan Panzanella Salad:

• 1 cup basil leaves, torn
• 4 green onions, sliced
• 6 kalamata olives, halved or sliced
• 3 large tomatoes, cut into 1-inch pieces
• 1-15 oz can cannellini beans, drained
• 3 tbsp red wine vinegar
• 1 tbsp water
• 1 tbsp olive oil
• 1 tsp crushed garlic
• ½ tsp pepper
• ¼ tsp salt
• ¼ cup shredded parmesan cheese

large bowl

 

In serving bowl, combine basil, onions, olives, tomatoes and beans.  Whisk together vinegar, 1 tbsp olive oil, garlic, salt & pepper.  Toss with tomato mixture and refrigerate until serving.  Just before serving, add to bread bowls and toss with croutons and parmesan cheese.

 

Bread Bowls:

• 2 small loaves Shepard (round) bread
• 1 tbsp olive oil or butter

baking sheet

 

Cut each loaf in half to make two bowls.  Hollow out the loaves to make bread bowls.  Tear the torn bread into 1-inch pieces, toss with olive oil and spread onto baking sheet and bake at 350° until toasted for croutons.

Grilling Season

I just got off the phone with my cousin and now I’m homesick for LA.  Still cool spring here and I could really use the smell of eucalyptus and jasmine right now.  Even though it’s cool, I think I’ll push it and start digging out the grilling recipes.  Maybe seafood.   Until then…

I Don’t Have a Name for This Pasta Dish

I only realized that I don’t have a name for it when I went to make this entry.  No matter, it’s a really good dinner.  Serve with crusty bread and a salad.

Unnamed Pasta Dish

• 9 oz linguine or penne
• 2 large tomatoes, diced (or used diced canned tomatoes)
• 1/4 cup olive oil
• 1/4 cup fresh basil, chopped (or 2 tsp dried*)
• 1 tsp crushed garlic (I use jarred)
• 4 oz cubed mozzarella
• salt & pepper to taste

*crush between your fingers before using to bring out the flavor.

saucepan and large serving dish

Prepare pasta according to package directions.  While it’s cooking, mix remaining ingredients together.  Drain pasta completely (dab with paper towels, if necessary) then add to tomato mixture.  Let sit for 10-15 minutes to let flavors blend.  Serve warm or you can refrigerate and serve cold.

We’re having a nice spring rain tonight.  I’m trying to enjoy it until the snow starts.  Could be housebound tomorrow with 10-20 inches of snow.  I’ve bought all the ingredients to make a large pot of soup, so I’m all set.  I’m also waiting for the electric company to arrive to fix a sparking wire – that was a bit scary.

Tulips, hyacinth, daffodils blooming everywhere.  Enjoy spring.

Keeping It Simple

I was running errands today and on the radio they were discussing various food topics.  They started with all the contradicting studies around the health value of many foods and segued into making healthy choices in daily meals.  One thing they discussed was try to pick processed foods that have no more than five ingredients listed on the label.  I agree with that, though that doesn’t guarantee a healthy choice, considering you can buy ice cream that lists sugar, cream, vanilla  and little else.  A better choice than an ice cream that lists 5 chemicals in the list, but ice cream all the same.

When I create recipes, I try to keep the ingredient list short, because I’m always looking to balance flavor with preparation time.   A recipe that has a list of 12 ingredients is going to scare you away if you’re looking for a quick and tasty dinner.  I can create a recipe that’s quick, easy and full of flavor by sticking with the freshest ingredients.

If you’re looking to eat healthier, start by shopping on the outside aisles of your store.  These are where the simple foods usually reside.  Produce, meats, dairy and grains.  Make these the foundation of your recipes.  Venture into the spices, try something new.  Pick up a new marinade (read those labels, pick one with lots of natural ingredients, low fat and not a lot of chemicals you don’t recognize) or a vinaigrette salad dressing to add new flavors to chicken, pork or beef.  Try different varieties of rice, couscous, or flavored pastas (spinach, basil, chili) to add some pizazz.  Try a new vegetable or fruit, or a different variety of a favorite.  This is how I discovered jicama, Jerusalem Artichokes, Cara Cara oranges, Honey Crisp Apples… I could go on.

Later this week I’ll post a favorite recipe that uses a handful of fresh ingredients and offers  you a lot of flavor in a quick dinner.

Until then…

Orange Glazed Turkey

This is how the turkey dinner went.  I cooked it in a bag, I found a new kind that open at the top, which simplified my preparations.  I prepped it last night which made today much easier. 

I washed and cut up one large orange (peels included) and stuffed it into the bird cavity, along with an herb packet.  I used sage, garlic and onion, which I tied into an unbleached coffee filter to make the packet (I always have coffee filters around so I don’t have to worry about keeping cheesecloth on hand).  I softened 2 tablespoons of butter and mixed it with 1 heaping tablespoon of frozen orange juice concentrate, which made a thin paste that I spread over the entire bird (you’ll probably want to use a brush, I used my hands).   All this took about 10 minutes.  I refrigerated the bird until this morning when all I had to do was pop it into the oven. 

I served it with roasted fingerling potatoes and salad.  Asparagus is in season and I think it would make a great accompaniment as well.  Whole cranberries were nice with the orange flavors.

The bird browned nicely in the bag, I’m sure due to the high sugar content of the butter/orange mixture.  The flavor was subtle and complimented the turkey nicely.  If I was going to do anything differently I would add a bit of sage to the butter mixture – it’s a good flavor with the orange.  I was a bit unsure so I used it sparingly, I could have been a bit more daring.

Instead of gravy, I reduced the drippings for more of a glaze to use at the table.  That was definitely the best use of it, adding a citrus tang to the final product.  All and all a good turkey.

A couple of things.  When I’ve done this before I’ve used Clementines – a complete accident really because they are sold in bulk and the last ones are usually overripe before they can be eaten.  The flavor with Clemantines was much more intense, probably because the oranges were so overripe.  Also, I prefer fresh turkeys, but this time of year they are hard to come by on a budget.  I try and find un-basted frozen hens as a ‘next-best’ alternative.   This time I couldn’t even find that and had to settle for a large tom.  Turkeys over 16lbs can be difficult to cook and keep moist, but this one was surprisingly moist and tender.

Turkey isn’t just for Thanksgiving.  Total prep time, including sides:  30 minutes.  Cooking time: 2.5 hours (of which I only spent about 15 of those in the kitchen) – a smaller turkey would take about 1.5 to 2 hours, making it a great weekend meal.

20lb Turkey, Pt. 2

I’ve decided to go with the orange turkey recipe.  I’ll probably be cooking it Saturday, so I’ll do a real time blog,  giving you the recipe and feedback on how it goes.  Haven’t decided on sides yet, except of course cranberries.  I’ll see what’s in the produce section of the grocers tomorrow.

20lb Turkey

I have a 20lb turkey and I’m thinking of doing something different with it.  Usually I cook it with a herb bag inside and let the flavors infuse the bird.  This time I’m toying with clementine oranges sliced and stuffed in the cavity, with OJ and butter rubbed on the outside.  Or maybe 40 cloves of garlic and some wine.  It’s going to take a few days to thaw, so stay tuned, I’m sure I’ll have decided by then…..

Garlic, Garlic Chicken

I’ve invited a guest author to join this blog.  His name is Alton Gunn and Garlic, Garlic Chicken is one of my favorites of his recipes.  I’ve asked him  to contribute because his flavor palette is very different from mine and he’s not afraid to experiment with various ingredients. And while I would have run from a recipe that called for 40 cloves of garlic, he embraced it and discovered a great dish.  I thought it would be nice to have different taste sensations from what I might have to offer.  We may have to wait until school is out for him to have time, but it will be worth the wait.

 

This recipe is surprising in its flavors.  The garlic is sweet and nutty, making a great dipping sauce for bread.  The chicken is infused with flavor, but not overpowered by garlic.  Serve with a loaf of crusty bread and a salad with a variety of greens and a light, tangy dressing to compliment the sweetness of the main course.

 

Garlic, Garlic Chicken,

5 lb roasting chicken

1 cup of wine

1/2 cup of chicken broth,

salt & pepper

40 cloves of garlic (unpeeled).

 

Roast in a cooking bag for about an hour. The garlic can be squeezed out of the skins at the table onto fresh bread. Or, you can take the broth from the cooking reduce it and then add the peeled garlic into that. It makes a very nutty, garlicy kind of gravy.

 

Enjoy.

More Gardening

They’re predicting another blizzard this weekend.  We need the moisture, but I’d prefer rain.  Snow is for winter and it’s spring now.  So of course it makes me long even more for my garden and spring planting.  If you’re thinking of gardening, but aren’t sure how to begin,  I did some research for you.  Here are a couple of gardening resources, including a general link to gardening extension co-ops, you can find one in your area (check at the library, college or government offices to find yours).  They’re so helpful. 

If you’re new to gardening, talk with your neighbors who have gardens, I guarantee they’ll help you.  I’ve never met a gardener who didn’t want to talk about gardening!  You might even score some cuttings or seeds to get you started.  Local garden/greenhouse retailers are very helpful, a bit pricier than say getting your plants or seeds at a major retailer, but the help and information is worth the few extra pennies.  It will expand your chances of success.

Here’s some information on Recession Gardening.  Cost vs. produce grown

Organic Garden magazine’s website has some good archives and tools to help you get started.  Lots of local resources.

Garden Myths and links to Extensions in your area.