Apr 05

Korean Beef

Korean beef is a standard dish served in most Chinese restaurants made with flank steak. Since having prepared it with ground beef, I now prefer it this way at home. This is a quick meal, full of flavor, that is easy to double. Enjoy!

Korean Beef
1 lb. lean ground beef
1 Tbsp. sesame oil
3 garlic cloves, minced
1 – 2 C. frozen broccoli pieces (optional)
1/4 – 1/2 C. brown sugar
1/4 C. soy sauce
1/2 tsp fresh ginger, minced
1/2 – 1 tsp. crushed red pepper flakes (optional)
dash of pepper
1 to 2 green onions, diced

Heat a large skillet over medium heat and brown ground beef with garlic in the sesame oil. Drain any fat that is left. Add broccoli, brown sugar, soy sauce, ginger, red pepper flakes and pepper. Simmer for a few minutes to blend the flavors. Serve over rice and top with green onions.

Mar 27

Corn-Avocado Salad

When you are looking for a great salad for a cookout or picnic with no mayonnaise, this will be one you need to try. Fresh corn, juicy tomatoes, avocados and a light, delicious dressing. You can chill the salad up to 24 hours ahead before adding the avocado. Enjoy!

Corn-Avocado Salad
2 C. fresh corn kernels (about 4 ears)
1 Tbsp. olive oil
3 lb. grape, cherry or pear tomatoes, halved
1 English cucumber, sliced into half moons
1 C. thinly sliced radishes
1/3 C. Champagne vinegar
1/4 C. extra virgin olive oil
1 large shallot, finely chopped
2 tsp. country-style Dijon mustard
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 avocados, chopped
1 (1-oz) pkg. fresh basil leaves, torn

Preheat oven to 450. Toss corn with 1 Tbsp. olive oil, and spread in a single layer on a cookie sheet. Bake 7 to 8 minutes or until golden brown. Cool 10 minutes. Combine corn, tomatoes, and next 2 ingredients.

Whisk together vinegar and next 5 ingredients in a large bowl; add tomato mixture, and toss to coat. Gently stir in avocado. Let stand 20 minutes, stirring occasionally. Top with basil just before serving.

Yields: 12 servings

Mar 18

Maple Trail Mix

Delicious maple, cinnamon and vanilla flavors bind the oats, nuts, raisins, and candy together in this trail mix. Seen Rachael Ray make this a few years ago, and knew I had to make it. She used hazelnuts instead of walnuts, but walnuts are easier for me to find. Enjoy!

Maple Trail Mix 3/4 C. maple syrup
1 cinnamon stick
1 vanilla bean, split
1 C. oats
1 C. walnuts
2 C. whole natural almonds
1/2 C. raisins
1/2 C. craisins
1/2 C shelled pumpkin seeds or sunflower seeds
1 C. M&Ms (peanut or plain)

Preheat oven to 375.

In a saucepan add maple syrup, cinnamon stick and vanilla bean. Warm over medium low heat for a couple of minutes to infuse the flavor. Remove from heat.

Combine oats, walnuts, almonds, raisins, cranberries and seeds in a bowl. Toss with maple syrup and remove the cinnamon stick and vanilla bean. Spread the maple coated mixture out on a cookie sheet and roast 15 minutes. Remove the nuts from oven and transfer to another cold pan, tossing the mix to quick-cool it. Once cool, toss with M&Ms.

Mar 14

Buttermilk Ranch Dressing

Easy homemade Buttermilk Ranch Dressing when you don’t have a packet of Hidden Valley in the cabinet. Once again you can play around with the spices, or substitute greek yogurt or sour cream for some of the mayonnaise. Enjoy!

Buttermilk Ranch Dressing
1 C. mayonnaise
2/3 C. buttermilk
1/4 tsp. white vinegar
1 tsp. parsley
1/8 t. dill
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 tsp. dried chives
1/8 tsp. pepper
1/4 tsp. seasoned salt
1/8 tsp. dry mustard

Whisk mayonnaise and buttermilk together until there are no lumps. Stir in vinegar and spices.

Make ahead of time to give flavors time to marry.

Mar 10

Quinoa Salad

Another great quinoa recipe! Healthy food doesn’t have to be bland and boring. This one comes from Fine Cooking magazine. It’s great as a meat-free lunch or a side dish for dinner. Though this salad is delicious as written it is quite versatile. I have used balsamic vinegar in place of the sherry vinegar and loved it, and swiss instead of gouda. If you don’t care for arugula, try using mixed greens. Enjoy!

Quinoa Salad
1-1/2 cups quinoa, preferably red
Sea salt
5 Tbsp. extra-virgin olive oil; more as needed
1 large red onion, quartered lengthwise and thinly slice crosswise
2 Tbsp. balsamic vinegar
4 oz. arugula (about 3 cups)
4 oz. aged Gouda, diced (about 1 cup)
3 medium celery stalks, thinly sliced
1 large, crisp apple, such as Fuji or Pink lady, cut into 1/2-in. dice
1 C. walnuts, coarsely chopped
1 C. finely diced fennel
3/4 C. dried cranberries
3 Tbsp. sherry vinegar
Freshly ground black pepper

In a bowl, rinse the quinoa with water. Drain and transfer it to a 3-quart pot. Add 2-1/2 cups water and 1/2 tsp. sea salt and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 minutes.

Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.

While the quinoa cooks, heat 2 Tbsp. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions, until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature.

In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.

In a small bowl, whisk the remaining 3 Tbsp. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.

Serves 6 as a main course; 10 as a side dish

Mar 06

Taco Seasoning Mix

You probably already have all the spices in your cabinet to make a taco mix instead of buying a premixed package. Once I thought about taco seasoning not being a spice and just a combo of what I already had, I saw no need to buy a mix again. The extra benefit to making your own is controlling the salt and reconizing each ingredient. The amount of each spice can be adjusted to your family’s liking. Enjoy!

Taco Seasoning Mix
1 Tbsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. cumin
1/2 to 1 tsp. sea salt
1 tsp. black pepper

Combine all seasonings. This is equal to a 1-oz. package of store bought taco mix. If using for tacos, add 1/2 to 3/4 cups of water to the dish in addition to the seasoning mix.

Feb 25

Broccoli with Asiago

Perk up your next dish of broccoli with garlic and Asiago. Most of us eat broccoli only because it is good for us, so let’s make it taste even better. I steam the broccoli, not only is it better nutritionally, but it has a milder flavor. Also if you do not have Asiago cheese, Parmesan can be substituted. Enjoy!

Broccoli with Asiago

1 bunch broccoli, cut into spears
4 tsp. minced garlic
2 Tbsp. olive oil
1/4 tsp. salt
Dash of pepper
1 C. (4-oz) shaved Asiago cheese

Place broccoli in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until broccoli is tender. Drain well. Remove and keep warm.

In the same skillet, saute garlic in oil for 1 minute. Stir in the broccoli, salt and pepper. Top with cheese.

Yields: 4 servings

Feb 11

Confetti Succotash

This creamy side dish is easy, yet sophisticated. With cream, peppers, green onions, and marjoram, this is not your mother’s succotash. Fancy enough for dinner guest, or to jazz up your weeknight meal. Enjoy!

Confetti Succotash
1/4 C. chopped sweet red pepper
1/4 C. chopped green pepper
2 Tbsp. thinly sliced green onions
1 Tbsp. butter
2 C. frozen corn, thawed
1 C. frozen lima beans, thawed
1/4 C. half-and-half
1/2 tsp. dried marjoram
1/4 tsp. salt
1/8 tsp. pepper

In a large skillet, saute peppers and onion in butter until vegetables are crisp-tender. Add the remaining ingredients. Bring to a gentle boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender, stirring occasionally.

Yields 4 servings

Feb 03

Roma Tomato Bruschetta

Bruschetta is a traditional Italian appetizer where small slices of grilled bread are rubbed with garlic and topped with such things as tomatoes, mozzarella, basil, olive oil and salt and pepper. With this recipe, each bite has the zip of the balsamic vinegar, garlic flavor from the oil, ripe tomatoes, and the crunch of toasted bread. Your taste buds will be doing a dance! Enjoy!

Roma Tomato Bruschetta
10 large fresh basil leave, chopped
or 1/2 tsp. dried basil
2 C. roma (plum) tomatoes, seeded
and chopped (about 1-lb.)
2 Tbsp. balsamic vinegar
Salt and pepper, to taste
1/3 C. extra virgin olive oil
2 cloves garlic, minced
1 loaf French baguette

Turn broiler on High. Stack basil leaves one on top of one another. Roll up. Slice crosswise thinly. Combine tomatoes, balsamic vinegar and sliced basil. Season to taste with salt and pepper. Combine olive oil and garlic in a small micro-safe bowl. Microwave for 30 seconds. Cut bread into slightly angled 1/4-inch pieces. Brush with olive oil mixture and place on a baking pan. Place under broiler til golden brown. Just before serving, drain excess liquid from tomatoes. Spoon tomato mixture evenly over bread slices.

Jan 30

Buttermilk Blueberry Cake

A simple, moist, and delicious blueberry cake with a hint of lemon. This cake is light and tender with fresh blueberries bursting with flavor. You’ll want to have more than one piece. Enjoy!

Buttermilk Blueberry Breakfast Cake
1/2 C. unsalted butter, room temperature
zest from 1 large lemon
3/4 C. + 2 Tbsp. sugar
1 egg, room temperature
1 tsp. vanilla
2 C. flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
1 C. buttermilk
1 Tbsp. sugar for sprinkling on top

Preheat oven to 350 degrees. Cream butter with lemon zest and sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder, and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-in square pan with non-stick cooking spray. Spread batter into pan. Sprinkle batter with 1 tablespoon sugar. Bake 35-45 minutes. Let cool for 15 minutes before serving.

Serves 6-8