Whole Grain Goodness

Mike and I love whole grains like barley and bulgur and I like finding new recipes with these ingredients. This recipe from Good Housekeeping is a one dish meal with chicken, barley and vegetables. Here's the link http://www.goodhousekeeping.com/recipefinder/toasted-barley-chicken-pilaf-ghk-0107.

Toasted Barley and Chicken Pilaf

 1 1/2 cups pearl barley

3 teaspoons extra virgin olive oil

4 skinless, boneless chicken thighs, cut into 1 inch chunks

2 medium carrots, chopped

2 stalks celery, chopped

1 small red onion, chopped

~1/2 pound mushrooms, sliced

2 cups chicken broth

1 teaspoon dried thyme

~1/4 teaspoon freshly ground nutmeg

kosher salt and freshly ground black pepper to taste

Heat deep nonstick saute pan over medium-high heat until hot. Add barley and cook ~5 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to large bowl.

In same skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook about 5 minutes or just until it loses its pink color on the outside, stirring occasionally. Transfer chicken to bowl with barley.

In same skillet, in remaining 1 teaspoon oil, cook carrots, celery, and onion over medium heat ~7 minutes. Stir in mushrooms and cook about 2 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.

Return chicken and barley to skillet; stir in broth, thyme, nutmeg,  kosher salt, and pepper. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center.

This was a heart warming dish and hit the spot. Enjoy! 

Autumn Vegetables

Some of our favorite vegetables are in season like Brussels sprouts and butternut squash. This recipe from the San Francisco Chronicle by Amanda Gold combines the vegetables plus toasted croutons in a fall version of panzanella. Panzanella usually combines stale bread cut in cubes with fresh tomatoes, olive oil and vinegar. This recipe takes the panzanella into fall. Here's the link http://articles.sfgate.com/2011-10-30/food/30340858_1_butternut-squash-panzanella-brussels-sprouts

Sorry charley29, I forgot to take pictures again. Too hungry I guess.

Autumn Panzanella my way

2 cups day-old Italian bread or levain, cut into 1-inch cubes
6 tablespoons olive oil
kosher salt and freshly ground black pepper, to taste
1/2 of 1 large butternut squash, stem end trimmed and cut in half lengthwise (I'm going to make soup with the other half)
1 1/2 pound Brussels sprouts, halved or quartered, ends trimmed
2 tablespoons unsalted butter
1 small shallot, minced
2 tablespoons fresh lemon juice
1 teaspoon pure maple syrup
1/2 small red onion, sliced thin
freshly grated Parmesan cheese, to taste

Preheat the oven to 400°.

Scoop out the seeds from the butternut squash. I've found a melon baller works best. Season with kosher salt and pepper. Coat cut size with a thin layer of olive oil, about 1 tablespoon. Place cut side down on baking sheet. Bake for ~ 30 minutes until flesh is soft and skin or peel browns and blisters. Remove from oven and let cool. The skin will peel off.

On half of one rimmed baking sheet, toss the bread cubes with 1 tablespoon of the olive oil, and season generously with salt and pepper. Spread out in a single layer. On the other half of the sheet pan, do the same with the Brussels sprouts, using another 1 tablespoon of the olive oil.

Bake the bread for about 10 minutes, shaking the pan once about halfway through cooking. Place in a large bowl and set aside. Let Brussels sprouts cook for about 20 minutes, turn them over so that both sides brown.

While the bread and vegetables are roasting, make the vinaigrette. In a saucepan, melt the butter over medium-low heat. Add the shallots and stir to coat. Cook until the butter begins to take on a golden brown color and nutty aroma, stirring periodically, about 4-5 minutes. Take care not to let the butter burn. Remove from heat, and whisk in the remaining olive oil, lemon juice and syrup. Season to taste with salt and pepper.

When the vegetables are done, add them to the bowl, along with the sliced onions. Toss everything together with the vinaigrette and toss with the Parmesan cheese. Season to taste with salt, pepper, and more lemon juice if needed.

I cooked turkey Italian sausages and finished them with a splash of olive oil and red wine vinegar. It was a wonderful combo. We drank a Beringer Meritage with our dinner and it was a great match. Enjoy!

My Southern roots are showing

I found a recipe for a slow cooker braised pork. I don't have a crock pot so I took the flavors and ingredients and adapted it for the oven. The recipe is from eatingwell.com. Here's the link http://www.eatingwell.com/recipes/slow_cooker_braised_pork_with_salsa.html

I decided to make cornbread to go with it and used an old recipe from a Southern Junior League cookbook that was my grandmother's. The pork and cornbread combo reminds me of growing up in NC and eating at my grandparents' house. So here's alittle a piece of the South with alittle South of the Border.

Braised Pork in Tomatillo Salsa my way

~2 pounds boneless pork butt, trimmed and cut into pieces
1/4 cup flour
2 teaspoons cumin
kosher salt and pepper
~2 teaspoons extra virgin olive oil
~2 cups white wine
~2 cups chicken stock
1 red onion, sliced
2 large garlic cloves, peeled, cored and pressed
3 tomatoes, sliced
1 teaspoon cumin seeds
1 jar tomatillo salsa (pick your heat level)
optional garnishes: chopped cilantro, sour cream, chopped green onions, shredded Monterey jack cheese or queso fresco

Preheat oven to 350 degrees. Put flour, cumin and salt and pepper into ziplock bag. Add pork, seal and shake until the pork is well coated.

Heat oil in large pan able to go on stove and into oven. Shake excess flour off of pork and add to pan. Brown pork over medium heat on all sides. Remove from pan.

Pour in more oil if too dry. Add onions and cook until they begin to soften. Add garlic and cook a couple of minutes. Add tomatoes and cook until they begin to fall apart. Add wine and let simmer about 4-5 minutes until sauce thickens. Stir in chicken stock and salsa. Add pork.

Cover pan and place in oven. Bake for ~2 hours until pork is fall apart tender. I made this the day before and reheated it.

Serve in bowls with any desired garnishes.

Zola's cornbread from Furniture City Feasts High Point, NC Junior League Cookbook 1974

1 cup corn meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 eggs
1/2 vegetable oil
1/2 can creamed corn
1/2 container light sour cream
1 tablespoon sugar

Preheat oven to 425 degrees. Mix all ingredients together. Pour into large cast iron skillet sprayed with vegetable spray. Cook for approximately 20-25 minutes until the cornbread pulls away from the sides and is golden brown. Serve with butter.

Mike and I really enjoyed this and the cornbread was wonderful with it. Cold weather comfort food. Enjoy!

Pumpkin Bread

This is one of my old, favorite recipes that I have made over and over since before Abigail was born-more than 20 years. I remember that I got it from Pacific Sun, a freebie local paper but can not credit the original cook. Sorry about that but I have lost the clipping. Here's link at their website if you're interested in the paper, I still pick it every week http://www.pacificsun.com/. I made 5 mini loaves around Halloween and gave as gifts to some friends from Abigail's elementary school days. Then I made 2 large loaves, one I took to work and the other I gave to our neighbors who are expecting their 2nd baby. I just made 2 more large loaves that I'm going to freeze and send back to Abigail in NY and my parents in NC. I don't know why I so obsessed with it right now except that makes your house smell amazing and it is delicious. I'm into making it without nuts, raisins or anything else these days but I have added those in the past and it is good that way. I have also thought of putting a cream cheese frosting on it but it doesn't really need it.

Pumpkin Bread my way

8 tablespoons unsalted butter, softened
3 cups unbleached flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon kosher salt
2 1/2 cups sugar
4 eggs
2 cups canned pumpkin
~6 tablespoons water

Preheat oven to 350 degrees. Spray 2-9 x 5 x 3 inch loaf pans or 5 mini foil loaf pans and sprinkle with flour. Tip pans to evenly coat with flour and knock out excess.

Combine the dry ingredients and set aside.

In a deep mixing bowl cream the butter and sugar until light and fluffy. Add eggs in one at a time and then add the pumpkin.

Add the dry ingredients about 1 cup at a time. After the cup of dry ingredients is fully incorporated add 2 tablespoons water and beat. Repeat with the remaining dry ingredients and water, 1 cup and 2 tablespoons at a time. Beat well after each addition.

Pour batter into pans and gently shake pans to distribute batter evenly (the batter is delicious by the way, feel free to lick the beaters). Bake in the middle of the oven for about 55 minutes for the large loaves and about 45 minutes for the small ones depending on your oven and until the sides of the loaves shrink away from the pans and a cake tester comes out of the center cleanly. Do not fill the pans full as these loaves rise and will overflow.

Cool on wire racks.

This bread is incredibly moist and not too sweet. It is delicious alone or toasted with cream cheese. Mike is not a pumpkin pie fan and loves this bread. The loaves make great homemade gifts or hostess gifts during the holidays. I plan on making more and might add raisins, pecans, walnuts or even chopped dried apricots. Experiment and enjoy!

Braise Week

My Facebook Foodies group is doing braises this week. Conveniently it got cool here-perfect weather for braises. I found this recipe on epicurious.com from Bon Appetit October 2007. Here's the link: http://www.epicurious.com/recipes/food/views/Pumpkin-Turkey-Ghoulash-with-Caraway-Noodles-240083. I have been making pumpkin bread and have cans of pumpkin and partial cans of pumpkin around so this was a perfect recipe for this week.

Pumpkin Chicken Goulash my way

~1 1/2 pounds boneless, skinless chicken thighs cut into bite size pieces

~1 teaspoon smoked paprika

~1/2 cup Hungarian paprika

kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 large red onion, chopped

4 cups chicken broth

~1 1/2 cups canned pure pumpkin

4 garlic cloves, peeled, cored and pressed

1 bay leaf

1 dried thyme sprig

~1/2 pound egg noodles like De Cecco egg fettuccine

3 tablespoons unsalted butter

1 tablespoon caraway seeds

1 /2 cup low fat sour cream

Place chicken, paprika, salt, and pepper in large resealable plastic bag. Seal bag; shake. Heat oil in large pot over medium high heat. Remove chicken from spice mixture (reserve spice mixture in bag). Add chicken to pot; cook 5 minutes. Place onions in bag with spice mixture. Seal bag; shake to coat. Add onions to pot; cook 5 minutes, turning occasionally. Add broth, pumpkin, garlic, bay leaf, and thyme; bring to boil. Reduce heat; cover and simmer about 45 minutes. Remove from heat and add sour cream.

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 5 minutes. Drain noodles; return to pot. Add butter and caraway seeds to noodles. Toss until butter melts. Place noodles in bowls and put goulash over the noodles.

Fantastic! Mike and I loved this and had a local Pinot Noir with it, Pey Marin Vineyards Pinot Noir, http://www.marinwines.com/pinot-noir-wines.html. It was great for a cold night and we have some leftovers too.

Pan Seared Salmon with Pumpkin Seed Cilantro Pesto oh yeah!

Salmon with Cilantro Pesto and Pumpkin Seeds and roasted sweet potatoes

My Facebook Foodie group has picked some food themes and we post what we cooked. Last week was fish, my pick-I'm trying to eat it more often. I saw this wonderful looking recipe in the November Bon Appetit by Janet McCracken. Here's the link http://www.bonappetit.com/recipes/quick-recipes/2011/11/pan-seared-salmon-with-pumpkin-seed-cilantro-pesto.

Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto my way

~2 1/2 teaspoons teaspoons plus 1/4 cup extra virgin olive oil, divided

1/2 cup shelled pumpkin seeds

1/2 cup (firmly packed) cilantro leaves and stems

1/2 teaspoon cumin seeds

1/4 teaspoon ground coriander

1 small garlic clove, cored and chopped in several pieces

1 tablespoon fresh lime juice

kosher salt and freshly ground black pepper to taste

2  6 ounce fresh wild King salmon fillets 

Heat ~1 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; sauté until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet.

Pulse 6 tablespoons pumpkin seeds, cilantro, coriander, cumin seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 tablespoon lime juice, 1/4 cup oil, then 1/4 cup water and blend. Season pesto to taste with salt and pepper.

Heat remaining ~1 teaspoon olive oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in center, 3–4 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds.

Peel 1 sweet potato and slice into thick slices. Toss with extra virgin olive oil, kosher salt and freshly ground black pepper. Spread on cookie sheet and cook in approximately 375 degree oven until brown and crispy outside and soft and creamy inside, about 20 minutes.

This pesto and salmon combo was delicious and the pan searing method was easy. I loved the crispy outside of the salmon. The sweet potatoes were a nice side accompaniment. All in all 2 thumbs up from Mike and I! Enjoy!

Soul warming braised lamb

Braised Lamb with Almonds and mint, barley and roasted tomatoes

I started the Braised Lamb with Almonds and Mint by Mario Leon from the November Bon Appetit last night. It needs to cook for over 1 1/2 hour so it's not something to start when you get home late from work but good for a weekend or to do like I did and cook the night. The recipe is from a Basque restaurant and I wasn't sure what to serve with it. I decided on roasted tomatoes and barley. I know, not traditional but I had more home grown tomatoes I needed to use. I started the barley and tomatoes while I made fig preserves for my Dad's 86th birthday, 11/11/11. Here's the link from Bon Appetit http://www.bonappetit.com/recipes/2011/11/braised-lamb-with-almonds-and-mint.

Basque Braised Lamb my way

~1 1/2 pounds trimmed lamb shoulder, cut into 1 1/2"–2" cubes

kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 large red onion, chopped

6 garlic cloves, peeled, cored and pressed 

3/4 cup dry red wine

2 cups canned tomato juice

1 1/2 cups chicken stock

1 teaspoon ground cumin

1/2 teaspoon Hungarian paprika

2 small carrots, chopped 

2 tablespoons slivered almonds, toasted

1 tablespoon chopped fresh mint

Season lamb with salt and pepper. Heat olive oil in a large saute pan over medium heat. Cook lamb until golden brown on all sides, 7–8 minutes. Using a slotted spoon, transfer browned lamb to a medium bowl and set aside.

Add onions to same pot and cook over medium heat, stirring occasionally, until slightly softened and light golden, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant and beginning to brown, about 1 minute. Add wine and reserved browned lamb along with any accumulated juices. Simmer lamb until liquid is reduced by half, about 5 minutes. Stir in tomato juice, chicken broth, ground cumin and paprika and bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, until lamb is tender and sauce is thickened, about 1 hour 30 minutes.

Remove from heat and let cool. Refrigerate overnight.

Return lamb to a pan and re-heat. Add chopped carrot and cook un-covered, stirring occasionally, until carrot is tender and sauce is thickened, about 15 minutes. Garnish lamb with almonds and mint.

Barley and Roasted Tomatoes

1 cup pearled barley

2 cups chicken stock

6-8 medium ripe tomatoes, chopped

extra virgin olive oil

1 small shallot, minced

kosher salt and freshly ground black pepper

Combine barley, chicken stock and a pinch of salt in a small pot. Bring to a boil. Stir once, reduce heat to low, cover and cook for approximately 40 minutes until all the liquid is absorbed.

Preheat oven to 400 degrees. Combine tomatoes, olive oil, shallot and season with salt and pepper. Roast for approximately 20-30 minutes. Stir once or twice.

Serve tomatoes over barley with braised lamb. Garnish with almonds and mint.

This was a wonderful combination, rich and warming, perfect for a cold fall night. This dish benefited from sitting overnight, the flavors melded beautifully. Serve with red wine. Enjoy!