If you just want your house to smell wonderful for guests, give this a try:
In an old small saucepan, place a lemon (I use the lemon halves that have already been squeezed of their juices after making a recipe using lemons), a small cinnamon stick, 1 teaspoon whole cloves (you can even add to or substitute the cloves with whole cardomon pods or all spice berries) Cover the contents of the saucepan with water. Bring to a boil and then turn down the to a simmer. Allow to simmer on the stove, adding more water as it simmers away. Your house will smell divine. During the winter when we've got the wood stove going, I put the saucepan on the wood stove and allow it to simmer there.
***Caution: Be sure to keep an eye on your pot so that it doesn't boil dry.
Sunday, October 25, 2009
Friday, October 23, 2009
Roasted Cauliflower with Kalamata Vinaigrette
Gourmet Magazine by Melissa Roberts/September 2009
Husband-Tested in Alice's Kitchen
4 Servings
This is a quick and easy dish to liven up your dinner. Cauliflower is very good for you, but can be a bit bland, BUT, by adding some garlic, lemon and Kalamata olives, cauliflower turns into a delectable side dish. My husband and I loved it and were fighting over who would take the last helping off the platter! I served it with roasted chicken breasts and Alice's Favorite A+ Salad (recipe on this blog) for a perfectly balanced dinner!
You can find Kalamata olives in a jar (and sometimes in the Grab and Go Deli) at Lost River Market & Deli.
1 (2 1/2-to 3-pounds) head cauliflower
1/4 cup extra-virgin olive oil, divided
1 small garlic clove
1/8 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1 to 2 tablespoons fresh lemon juice (to taste)
1/4 cup pitted Kalamata olives, finely chopped
Preheat oven to 450°F with rack in lower third.
Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.
While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.
Husband-Tested in Alice's Kitchen
4 Servings
This is a quick and easy dish to liven up your dinner. Cauliflower is very good for you, but can be a bit bland, BUT, by adding some garlic, lemon and Kalamata olives, cauliflower turns into a delectable side dish. My husband and I loved it and were fighting over who would take the last helping off the platter! I served it with roasted chicken breasts and Alice's Favorite A+ Salad (recipe on this blog) for a perfectly balanced dinner!
You can find Kalamata olives in a jar (and sometimes in the Grab and Go Deli) at Lost River Market & Deli.
1 (2 1/2-to 3-pounds) head cauliflower
1/4 cup extra-virgin olive oil, divided
1 small garlic clove
1/8 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1 to 2 tablespoons fresh lemon juice (to taste)
1/4 cup pitted Kalamata olives, finely chopped
Preheat oven to 450°F with rack in lower third.
Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.
While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.
Thursday, October 15, 2009
Wonton Soup
Recipe from Robin Miller’s Quick Fix Meals
Husband-Tested in Alice’s Kitchen
Serves 4 to 6
Don’t you just love wonton soup? I tried this out on my hubby a couple of weeks ago. First, I made Balsamic Roasted Pork Tenderloin (recipe on this blog) and used some of the leftover pork for this soup. I made Rainbow Cole Slaw (recipe on this blog) and used some of the shredded cabbage for this soup too!) I found that the wonton wrappers that Lost River Market & Deli were a bit too large for this recipe, so I trimmed them to make the squares smaller. I used the trimmings to make Wonton Crackers (recipe on this blog.) If you are pressed for time, you can actually make this soup without making the little “purses” with the wontons. Just add the pork-cabbage mixture to the simmering broth and cut the wontons into strips. Then add the wonton strips to the simmering broth. When they are tender, serve the soup with your wonton “noodles.”
6 cups reduced-sodium chicken broth
1 cup shredded cabbage (When I shredded cabbage for cole slaw, I saved enough for this recipe.)
1/2 cup shredded or diced cooked pork (I used the food processor to do this.)
1 tablespoon soy sauce
1 tablespoon sesame oil
16 wonton wrappers
1/4 cup chopped scallions
Place broth and cabbage in a large saucepan and set pan over medium-high heat. Bring to a simmer.
Meanwhile, in a food processor, combine pork, soy sauce and sesame oil. Pulse 3 or 4 times until the pork is finely minced but not a paste.
Arrange 16 wonton wrappers on a flat surface. Spoon filling onto the center of each wrapper, to within 1/4-inch of the edges (about 1 teaspoon per wrapper). Wet your fingers with water and pull up corners of the wontons to create individual "purses". Pinch the edges together (with wet fingers) to seal.
Place stuffed wontons in simmering broth. Cook 5 minutes, until wontons are tender and translucent. Remove from heat and stir in scallions.
Husband-Tested in Alice’s Kitchen
Serves 4 to 6
Don’t you just love wonton soup? I tried this out on my hubby a couple of weeks ago. First, I made Balsamic Roasted Pork Tenderloin (recipe on this blog) and used some of the leftover pork for this soup. I made Rainbow Cole Slaw (recipe on this blog) and used some of the shredded cabbage for this soup too!) I found that the wonton wrappers that Lost River Market & Deli were a bit too large for this recipe, so I trimmed them to make the squares smaller. I used the trimmings to make Wonton Crackers (recipe on this blog.) If you are pressed for time, you can actually make this soup without making the little “purses” with the wontons. Just add the pork-cabbage mixture to the simmering broth and cut the wontons into strips. Then add the wonton strips to the simmering broth. When they are tender, serve the soup with your wonton “noodles.”
6 cups reduced-sodium chicken broth
1 cup shredded cabbage (When I shredded cabbage for cole slaw, I saved enough for this recipe.)
1/2 cup shredded or diced cooked pork (I used the food processor to do this.)
1 tablespoon soy sauce
1 tablespoon sesame oil
16 wonton wrappers
1/4 cup chopped scallions
Place broth and cabbage in a large saucepan and set pan over medium-high heat. Bring to a simmer.
Meanwhile, in a food processor, combine pork, soy sauce and sesame oil. Pulse 3 or 4 times until the pork is finely minced but not a paste.
Arrange 16 wonton wrappers on a flat surface. Spoon filling onto the center of each wrapper, to within 1/4-inch of the edges (about 1 teaspoon per wrapper). Wet your fingers with water and pull up corners of the wontons to create individual "purses". Pinch the edges together (with wet fingers) to seal.
Place stuffed wontons in simmering broth. Cook 5 minutes, until wontons are tender and translucent. Remove from heat and stir in scallions.
Balsamic Roasted Pork Tenderloin
Recipe from Robin Miller’s Quick Fix Meals
Husband-Tested in Alice’s Kitchen
Serves 4 to 6
Here’s a quick, easy and delicious way to make pork tenderloin that can be used for up to three meals! First, make the following recipe. Serve part of the pork tenderloin for dinner along with some great side dishes (Spicy Sweet Potatoes and Salad with Beets, Goat-Cheese and Orange Shallot Dressing would be perfect and the recipes are on this blog!) After the rest of the pork has cooled, cut half of it up into small bits and use it to make a pork stir fry or pork and mayo sandwiches for lunch and then place the rest of the pork in a food processor to mince it up to use in Wonton Soup, recipe on this blog. Use the extra wonton pieces to make Wonton Crackers, recipe on this blog.) You can buy local pork at Lost River Market & Deli.
Cooking Spray
2 two-pound pork tenderloins, trimmed of silver skin if necessary
Kosher salt and black pepper, freshly ground
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons fresh thyme, chopped or 2 teaspoons dried thyme
Preheat the oven to 400°F.
Coat a shallow roasting pan or rimmed baking sheet with cooking spray. Place the pork in the prepared pan and season the top and sides with salt and pepper.
In a small bowl, whisk together the vinegar, honey, mustard, and thyme. Spoon the mixture all over the pork, then roast until an instant-read thermometer inserted into the thickest part reads at least 160 degrees (pork may still be pink in the center and that's OK, so long as the temperature is right), about 45 minutes, basting every 15 minutes if possible.
Let the pork stand for 10 minutes before slicing one-third of it crosswise into 1-inch-thick slices. Serve the sliced pork for this meal and refrigerate the leftovers up to 3 days, or freeze up to 3 months.
Husband-Tested in Alice’s Kitchen
Serves 4 to 6
Here’s a quick, easy and delicious way to make pork tenderloin that can be used for up to three meals! First, make the following recipe. Serve part of the pork tenderloin for dinner along with some great side dishes (Spicy Sweet Potatoes and Salad with Beets, Goat-Cheese and Orange Shallot Dressing would be perfect and the recipes are on this blog!) After the rest of the pork has cooled, cut half of it up into small bits and use it to make a pork stir fry or pork and mayo sandwiches for lunch and then place the rest of the pork in a food processor to mince it up to use in Wonton Soup, recipe on this blog. Use the extra wonton pieces to make Wonton Crackers, recipe on this blog.) You can buy local pork at Lost River Market & Deli.
Cooking Spray
2 two-pound pork tenderloins, trimmed of silver skin if necessary
Kosher salt and black pepper, freshly ground
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons fresh thyme, chopped or 2 teaspoons dried thyme
Preheat the oven to 400°F.
Coat a shallow roasting pan or rimmed baking sheet with cooking spray. Place the pork in the prepared pan and season the top and sides with salt and pepper.
In a small bowl, whisk together the vinegar, honey, mustard, and thyme. Spoon the mixture all over the pork, then roast until an instant-read thermometer inserted into the thickest part reads at least 160 degrees (pork may still be pink in the center and that's OK, so long as the temperature is right), about 45 minutes, basting every 15 minutes if possible.
Let the pork stand for 10 minutes before slicing one-third of it crosswise into 1-inch-thick slices. Serve the sliced pork for this meal and refrigerate the leftovers up to 3 days, or freeze up to 3 months.
Sunday, October 11, 2009
Wonton Crackers
From Everyday Food and Husband-Tested in Alice’s Kitchen
Makes 32
Last week I tried making Wonton Soup (Recipe on this blog) for the first time. It was pretty good, but I found that the wontons that I bought at Lost River Market & Deli were a bit larger than the soup recipe had called for. So, I trimmed the wontons and used the trimmings to make these tasty crackers. They tasted good all on their own, but would be yummy with your favorite dip. As I prepared these, I thought they would be fun for kids to make.
8 rectangular wonton wrappers
1 ¼ teaspoons olive oil or olive oil spray
1 teaspoon sesame or poppy seeds
1 teaspoon fennel seeds
Kosher or sea salt
Freshly ground pepper
Preheat oven to 350° F. Arrange the wrappers on a parchment lined baking sheet. Spray or brush both sides with olive oil. Arrange the wrappers in two rows with the sides touching. Sprinkle with the sesame and fennel seeds. Season with salt and pepper. Place a sheet of parchment paper on top of the wrappers and press down to make seeds adhere; gently remove the paper. Using a pastry wheel or sharp knife cut lengthwise and crosswise, dividing each wrapper into 4 equal pieces. Bake until crisp and golden, about 6 to 8 minutes. Remove from baking sheet onto a cooling rack. Cool before storing in an airtight container up to 2 weeks.
Nutritional Information for per cracker: 7 calories; 0.2 grams fat; 0.2 grams protein; 1.1 grams carb; 0.1 grams fiber.
Makes 32
Last week I tried making Wonton Soup (Recipe on this blog) for the first time. It was pretty good, but I found that the wontons that I bought at Lost River Market & Deli were a bit larger than the soup recipe had called for. So, I trimmed the wontons and used the trimmings to make these tasty crackers. They tasted good all on their own, but would be yummy with your favorite dip. As I prepared these, I thought they would be fun for kids to make.
8 rectangular wonton wrappers
1 ¼ teaspoons olive oil or olive oil spray
1 teaspoon sesame or poppy seeds
1 teaspoon fennel seeds
Kosher or sea salt
Freshly ground pepper
Preheat oven to 350° F. Arrange the wrappers on a parchment lined baking sheet. Spray or brush both sides with olive oil. Arrange the wrappers in two rows with the sides touching. Sprinkle with the sesame and fennel seeds. Season with salt and pepper. Place a sheet of parchment paper on top of the wrappers and press down to make seeds adhere; gently remove the paper. Using a pastry wheel or sharp knife cut lengthwise and crosswise, dividing each wrapper into 4 equal pieces. Bake until crisp and golden, about 6 to 8 minutes. Remove from baking sheet onto a cooling rack. Cool before storing in an airtight container up to 2 weeks.
Nutritional Information for per cracker: 7 calories; 0.2 grams fat; 0.2 grams protein; 1.1 grams carb; 0.1 grams fiber.
Thursday, October 8, 2009
Spicy Paprika Rubbed Chicken Breasts with Roasted Fingerling Potatoes
Serves 4, however, the rub portion of this recipe makes 9 teaspoons, enough for eight chicken breast halves (bone in/skin on.)
Recipe from Everyday Foods
Adapted and Husband-Tested in Alice’s Kitchen.
This rub can be used on other foods including salmon, skirt steak, pork loin, and chicken. My husband, Jim, said that this meal that I paired with Roasted Cauliflower with Paprika (recipe on this blog) made his tummy purr. I used half of the rub and stored the other half in an airtight container for another meal. Locally grown fingerling potatoes can be found in the produce section at Lost River Market & Deli. The spices can be found in the bulk spice section of the store.
• 4 teaspoons paprika
• 2 teaspoons Kosher salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground allspice
• 4 chicken breast halves (bone in and skin on)
• 12 or so fingerling potatoes, cut lengthwise in half
• Kosher salt and freshly ground pepper, to taste
• olive oil
In a small bowl, mix all rub ingredients. Divide in half. Use one half for this recipe and store the other half in an air tight container for another meal.
For the chicken, loosen the skin on the chicken breasts. Place the chicken breasts in a large bowl and then spread the rub on the meat under the skin and then over the skin. Drizzle the chicken breasts with just a bit of olive oil. Place the chicken breasts on a baking sheet.
Put the fingerling potatoes (any good small potatoes will do nicely) into the same bowl. Drizzle olive oil over the potatoes and then sprinkle them with Kosher salt, freshly ground pepper and drag them through what is left of the rub mixture in the bowl. Place the potatoes around the chicken breasts on the same baking sheet. Pop the baking sheet in a hot oven at 450°F and set the timer for 40 minutes.
Meanwhile, make the Roasted Cauliflower with Paprika (recipe on this blog) and use a different baking sheet. When finished prepping the cauliflower (about 10 minutes) put the cauliflower in the same oven on a different rack at the same temperature. When the timer beeped, the entire meal should be done. (Check the chicken with a meat thermometer. It should read 160°F.) The potatoes and cauliflower should be fork tender.
Recipe from Everyday Foods
Adapted and Husband-Tested in Alice’s Kitchen.
This rub can be used on other foods including salmon, skirt steak, pork loin, and chicken. My husband, Jim, said that this meal that I paired with Roasted Cauliflower with Paprika (recipe on this blog) made his tummy purr. I used half of the rub and stored the other half in an airtight container for another meal. Locally grown fingerling potatoes can be found in the produce section at Lost River Market & Deli. The spices can be found in the bulk spice section of the store.
• 4 teaspoons paprika
• 2 teaspoons Kosher salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground allspice
• 4 chicken breast halves (bone in and skin on)
• 12 or so fingerling potatoes, cut lengthwise in half
• Kosher salt and freshly ground pepper, to taste
• olive oil
In a small bowl, mix all rub ingredients. Divide in half. Use one half for this recipe and store the other half in an air tight container for another meal.
For the chicken, loosen the skin on the chicken breasts. Place the chicken breasts in a large bowl and then spread the rub on the meat under the skin and then over the skin. Drizzle the chicken breasts with just a bit of olive oil. Place the chicken breasts on a baking sheet.
Put the fingerling potatoes (any good small potatoes will do nicely) into the same bowl. Drizzle olive oil over the potatoes and then sprinkle them with Kosher salt, freshly ground pepper and drag them through what is left of the rub mixture in the bowl. Place the potatoes around the chicken breasts on the same baking sheet. Pop the baking sheet in a hot oven at 450°F and set the timer for 40 minutes.
Meanwhile, make the Roasted Cauliflower with Paprika (recipe on this blog) and use a different baking sheet. When finished prepping the cauliflower (about 10 minutes) put the cauliflower in the same oven on a different rack at the same temperature. When the timer beeped, the entire meal should be done. (Check the chicken with a meat thermometer. It should read 160°F.) The potatoes and cauliflower should be fork tender.
Saturday, October 3, 2009
MOROCCAN-STYLE STUFFED ACORN SQUASH
Number of Servings: 6
Recipe from Martha Stewart Living Magazine and Husband-Tested in Alice’s Kitchen
The autumn weather has arrived and so have the lovely squashes. I found this wonderful recipe in my latest Martha Stewart Living Magazine and after seeing the photo, I was inspired to give it a try. Our friend Bob was out of town, so we invited his wife, Debbie, over for a taste-testing lunch. I served this dish along with Marinated Cucumber-Onion Salad (recipe on this blog) and Roasted Late Summer Veggies. All of these dishes can be made in advance, so they’re perfect for entertaining. I had enough “stuffing” left for snacking on the next day. You can get local lean beef from Lost River Market & Deli. You'll find bulgur and golden raisins in the bulk section and flat leaf parsley in the produce section of the store. Local acorn squash is available there and at the Orange County HomeGrown Farmers Market.
3 medium acorn squashes, halved and seeded.
2 teaspoons extra-virgin olive oil
3/4 lb lean ground beef (93% lean)
Pinch of ground cinnamon
Pinch of ground nutmeg (I used freshly grated nutmeg.)
2 teaspoons coarse salt
1/2 medium onion, finely chopped
4 garlic cloves, minced
3/4 cup bulgur wheat
2 cup water
1/4 cup golden raisins
1/4 cup fresh flat-leaf parsley, chopped
2 Tablespoons toasted pine nuts (Toast the pine nuts in a dry skillet. Watch carefully! They can burn quickly.)
Preheat oven to 400°F. Place squash cut-side down in casserole. Bake until tender 35-40 minutes.
Meanwhile, heat oil in pot with tight fitting lid over med-high heat. Add beef, cinnamon and nutmeg and 1 teaspoon salt. Cook until browned and cooked through. Transfer beef to bowl with slotted spoon, reserving about 1 Tablespoon fat.
Add onion to pot and cook until slightly translucent, about 5 minutes. Add garlic and cook until fragrant, 30 seconds.
Add remaining teaspoon salt and the bulgur and stir to combine.
Add water and bring to boil.
Reduce heat to med-low and, cover and cook 15 minutes. Remove from heat and let stand 5 minutes. Fluff with fork, add reserved beef, the raisins, parsley, and pine nuts.
Scrape out baked squashes, forming 1/4 inch thick bowls. Fold flesh into bulgur mixture. Divide among squash halves and return to oven. Bake until warmed through and tops are browned, 12-14 minutes.
Nutritional Information
Servings per Recipe: 6
Amount per Serving
Calories: 350
Saturated Fat: 2 grams
Cholesterol: 44 mg
Sodium: 614 mg
Total Carbs: 49 g
Dietary Fiber: 9.4 g
Protein: 23 g
Recipe from Martha Stewart Living Magazine and Husband-Tested in Alice’s Kitchen
The autumn weather has arrived and so have the lovely squashes. I found this wonderful recipe in my latest Martha Stewart Living Magazine and after seeing the photo, I was inspired to give it a try. Our friend Bob was out of town, so we invited his wife, Debbie, over for a taste-testing lunch. I served this dish along with Marinated Cucumber-Onion Salad (recipe on this blog) and Roasted Late Summer Veggies. All of these dishes can be made in advance, so they’re perfect for entertaining. I had enough “stuffing” left for snacking on the next day. You can get local lean beef from Lost River Market & Deli. You'll find bulgur and golden raisins in the bulk section and flat leaf parsley in the produce section of the store. Local acorn squash is available there and at the Orange County HomeGrown Farmers Market.
3 medium acorn squashes, halved and seeded.
2 teaspoons extra-virgin olive oil
3/4 lb lean ground beef (93% lean)
Pinch of ground cinnamon
Pinch of ground nutmeg (I used freshly grated nutmeg.)
2 teaspoons coarse salt
1/2 medium onion, finely chopped
4 garlic cloves, minced
3/4 cup bulgur wheat
2 cup water
1/4 cup golden raisins
1/4 cup fresh flat-leaf parsley, chopped
2 Tablespoons toasted pine nuts (Toast the pine nuts in a dry skillet. Watch carefully! They can burn quickly.)
Preheat oven to 400°F. Place squash cut-side down in casserole. Bake until tender 35-40 minutes.
Meanwhile, heat oil in pot with tight fitting lid over med-high heat. Add beef, cinnamon and nutmeg and 1 teaspoon salt. Cook until browned and cooked through. Transfer beef to bowl with slotted spoon, reserving about 1 Tablespoon fat.
Add onion to pot and cook until slightly translucent, about 5 minutes. Add garlic and cook until fragrant, 30 seconds.
Add remaining teaspoon salt and the bulgur and stir to combine.
Add water and bring to boil.
Reduce heat to med-low and, cover and cook 15 minutes. Remove from heat and let stand 5 minutes. Fluff with fork, add reserved beef, the raisins, parsley, and pine nuts.
Scrape out baked squashes, forming 1/4 inch thick bowls. Fold flesh into bulgur mixture. Divide among squash halves and return to oven. Bake until warmed through and tops are browned, 12-14 minutes.
Nutritional Information
Servings per Recipe: 6
Amount per Serving
Calories: 350
Saturated Fat: 2 grams
Cholesterol: 44 mg
Sodium: 614 mg
Total Carbs: 49 g
Dietary Fiber: 9.4 g
Protein: 23 g
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