Fresh Herbs

Let's start with one known fact. Fresh herbs from the supermarket usually suck. Who knows how long they've been sitting on that shelf (or in that plastic package). Half the time I buy basil at the supermarket, when I'm desperate and it's the middle of winter, I get home and open the package and half of it is brown already! In addition to the sub-par quality of supermarket herbs is the often outrageous price. OK - maybe it's not outrageous and maybe I'm just a little bit cheap thrifty. But I hate paying $3.00 for a small bunch of basil that is wilted and half brown OR $2.00 for a GIANT bunch of cilantro, when I only need a little bit for one recipe.

Anyway, this rant brings me to one of my favorite summer time hang outs - Small Farm in Stow, MA. If you are in the area, I strongly encourage you to make a stop here. Small Farm's farm stand is a great place to get fresh veggies, like corn, garlic, scallions, eggplant, zucchini and summer squash, among others that I'm forgetting at this moment. They also have pick your own flowers, tomatoes, and HERBS!!!! Yes! For the small price of $1.50 you can fill up a small plastic bag (about the size of a quart ziploc) with whatever herbs you want! They usually have thyme, oregano, mint, pineapple mint, basil, purple basil, dill, chives, and lavender. So if you only need a couple sprigs of mint for your mojito, but you want a TON of basil to make pesto, then that's what you pick! Since living in the area, this place has been my all-time favorite discovery. You know the herbs are fresh because you're picking them yourself, the price is right, and you can get the exact amount of herbs you want! All of the herbs pictured fit in one bag!

Tasty AND Healthy!

I often like to hit up our town library for new cookbooks to try. One of my favorites that I've found there is called Saving Dinner by Leanne Ely. The book is geared toward busy working moms and is organized by season and then by week. The idea is to get a healthy, easy to prepare dinner on the table for your family every night of the week, all year long. Each chapter includes enough main dishes for a week, along with a shopping list, and suggested side dishes. While I am not exactly in the targeted demographic, I have found some interesting new recipes in this book.

This cashew chicken recipe isn't exactly authentic, but the sauce is really tasty (if not a bit too sweet for some). It's also really versatile - you can really throw in any veggies you like.

Cashew Chicken
Recipe courtesy of Saving Dinner by Leanne Ely

Ingredients...

• ¾ cup orange juice
• 1/3 cup honey
• ¼ cup soy sauce
• 1 T cornstarch
• 1 tsp ground ginger
• 1 tsp garlic powder
• ½ tsp pepper
• 2 T vegetable oil, divided
• 4 green onions, chopped
• 2 large carrots, sliced
• 1 celery stalk, sliced
• **I also added some chopped bok choy and sugar snap peas
  
• 4 boneless, skinless chicken breast halves, cut into 1-inch strips
• 1 cup cashews

Directions...

In a bowl, combine juice, honey, soy sauce, cornstarch, and seasonings.

In a wok or large skillet, heat 1 T oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside and keep warm.

In the same skillet, heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender.

Add cooked vegetables, cashews, and sauce mixture. Continue cooking until sauce bubbles and thickens.

**I served over brown rice.

I don't like Quiche

Normally, I really don't like quiche - and neither does James - but when my mom decided to throw a brunch birthday party for my grandfather's 85th birthday, it seemed that quiche was almost necessary! I set out to find a recipe that had a good ratio of vegetable to egg (it's the overly egg-y quiches that I really can't stand) and after going through a number of recipes found this one on All Recipes. I doubled the recipe and instead of making them in pie pans, I decided to use muffin tins to make them easier to serve to a lot of people. Overall, I really liked this....when it was warm. I will say that a lot of people mentioned in the recipe reviews that this can also be served at room temperature, but I thought that it was really at its best when still warm from the oven. I did make a couple of changes to the recipe after reading a lot of reviews. You can see those changes in bold below.

Oh. And James still doesn't like quiche.

Crustless Spinach Quiche
Recipe courtesy of All Recipes

Ingredients...

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 5 eggs, beaten **I added an extra egg
  
• 3 cups shredded Muenster cheese **I used 2 cups of an Italian blend
  
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• **I added 2 cloves of garlic, and a diced red pepper

Directions...

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. **I used muffin tins instead

Heat oil in a large skillet over medium-high heat. Add onions, peppers, and garlic and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. **I filled each tin about 3/4 of the way and, after doubling the recipe, got about 26 mini quiches

Bake in preheated oven until eggs have set, about 30 minutes. **In muffin tins they baked for 15-18 minutes. Let cool for 10 minutes before serving.

Macaroni and Cheese Please!

I've been trying to find so many new recipes lately that I've kind of neglected some of my old favorites. This recipe actually has somewhat of a history with me. I cooked this for my husband on our 1 year dating anniversary back in August of 2002 and it was the first thing I had ever cooked for him. He loved it! I probably made it once or twice again after that, including once for Annabel (my dinner party partner), but soon moved on to newer and more exciting endeavors.

Well, when Annabel and I were planning our menu for this week's dinner she insisted on this dish, claiming that it's her favorite macaroni and cheese and she needed to have it. I resisted at first, thinking I wanted to try something new, but saw the desperation in her eyes and knew she had to have it. Honestly - she was so right. As we were eating it I realized that this is really the best baked macaroni and cheese EVER and I don't know how I could ever forsake it. It's creamy, tangy, delicious, and SUPER easy to make. Luckily I doubled it so I can enjoy it again for lunch today!

Chuck's Favorite Mac and Cheese
Recipe courtesy All Recipes

Ingredients...

• 8 oz elbow macaroni
• 8 oz shredded sharp cheddar cheese
• 8 oz sour cream **I used light
• 12 oz small curd cottage cheese **I used light
• 1/4 cup parmesan cheese
• salt and pepper to taste
• 1/4 cup butter
• 1 cup bread crumbs **I used less, just eyeballed it

Directions...

Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.

In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.

Bake 30 to 35 minutes, or until top is golden.

I'm not old, I'm just organized!

I meal plan every week.

I know, I know. I sound like a soccer mom, or Robin Miller's twin, when I am in fact a 25 year old with no children. It's just that I like to have a plan and I like to attempt to stick to a budget and meal planning helps me do that. So I'm not old, I'm just...sensible...yeah...

Anyway, I usually write my plan down on little scraps of paper, but then it occurred to me: Why not use my cooking blog to record my plans from week to week? In addition, it will provide anyone who's reading this thing a little preview for what recipes and photos to expect next week!

So here is next week's plan:

Sunday - out of town
Monday - Cashew Chicken w/brown rice
Tuesday - leftovers
Wednesday - Shrimp Ceviche Tacos w/vegetables
Thursday - Cooking with Annabel?? (TBD)
Friday - Hawaiian Pizza
Saturday - Black Bean Soup

Simple and Delicious!

So it seems that my husband, James, has grown increasingly interested in this blog. The following "recipe" is really just something I like to throw together when I can't think of anything else and so I certainly wasn't going to blog it. Blogging should be reserved for something special, right? Well, James was so insistent that this dinner be on my blog that he got the camera out and shot the photos himself! Anyway, the following is going to be more of a description than a recipe and can have about a million variations depending what you have on hand!

Black Bean Quesadillas
Recipe courtesy of me!

Serves 2

Ingredients....

• 1 can black beans, rinsed and drained
• about 2 tablespoons chopped red onion
  
• 1-2 cups shredded pepper jack cheese
• a couple hand fulls of baby spinach
• chili powder
• lime juice
  
• 4 whole wheat tortillas
• oil/cooking spray

Directions...

Heat a skillet w/a little oil on medium heat (anything with a larger diameter than your tortillas - a double griddle so that you can do two at a time would be even better!).

Mix black beans and red onion with chili powder (season to taste) and the juice of 1/2 a lime. Lay one tortilla out on a flat surface. Sprinkle 1/4 of the cheese on the tortilla, covering most of its surface. Layer 1/2 of the black beans over the cheese. Spread a few spinach leaves on top of the black beans and top with another 1/4 of the cheese. Place another tortilla on top. Repeat this process with the rest of the cheese, black beans, spinach, and the other tortillas. Cook the quesedillas for 3-4 minutes on each side until the tortillas are brown and crispy and the cheese in melted. Flip carefully! (I have had many near-misses when flipping my quesedillas) Move to cutting board and cut into 4 wedges. Enjoy!

I serve this with guacamole, light sour cream, and salsa (homemade is best, but jarred is just fine!).

Here's all you need to make a quick salsa with your food processor:

5-6 roma/plum tomatoes
1/4 of a red onion
handful cilantro leaves
salt to taste
juice of one lime
chopped jalepeno

Throw it all in and pulse until everything is chopped and incorporated. To make the guacamole I just mash up an avacado with a couple tablespoons of the fresh salsa. Voila!

Dinner Party #3

For this third edition of "Cooking Adventures with Annabel," we decided to attempt jambalaya - something which I have never eaten before. Annabel also really wanted to try fried plantains (again - never had them) and I decided that corn bread would compliment the jambalaya quite well.

I'll warn you in advance, we took the easy way out on the corn bread by using a mix. After last week's labor intensive Indian meal we weren't feeling so ambitious. However, we did improve the mundane mix by adding a couple tablespoons of chili powder and about a half cup of cheddar cheese before baking.

The jambalaya was quite tasty, but next time I think I'll use less chicken broth than the recipe called for. We actually ended up pouring some out because the rice was getting so saturated. That being said, neither of us were sure of the texture of authentic jambalaya. Our rice ended up bordering on risotto texture. Who knows if this is "correct" but it sure was tasty!



Cajun Jambalaya
Recipe courtesy Emeril Lagasse, Food Network

Ingredients...

• 12 medium shrimp, peeled, deveined and chopped
• 4 ounces chicken, diced
• 1 tablespoon Creole seasoning, recipe follows
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup rice
• 3 cups chicken stock **This seemed like way too much. Next time I'd try 2 cups.
  
• 5 ounces Andouille sausage, sliced **used smoked pork sausage
  
• Salt and pepper

Directions...

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

The plantains were simple to make and really delicious. They will definitely be seen again on my dinner table.

Fried Ripe Plantains
Recipe courtesy Tyler Florence, Food Network

Ingredients...

• 4 yellow plantains
• vegetable oil for frying
• kosher salt

Directions...

Cut the ends off the plantains and cut them into 2 pieces. Peel them and slice them in half lengthwise. In a large skillet over medium-high heat add 1/4 cup oil and fry the plantains slowly until they are browned and caramelized, about 15 minutes. Drain on paper towels. Season with salt and serve.



I almost forgot about dessert!! This recipe was so delicious. It was supposed to be light, but all we had was whole milk for the pudding (we weren't really all that dissapointed...). I'm sure it would be delicious with low-fat milk also. The only criticism that I have is that this dessert needs a better title! Any ideas?

Cool, Creamy Chocolate Dessert
Recipe courtesy Cooking Light

Ingredients...

Crust:

• 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
• 1/4 cup powdered sugar
• 6 tablespoons chilled butter, cut into small pieces
• 1/4 cup finely chopped pecans, toasted
• Cooking spray

Filling:

• 1 cup powdered sugar
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
• 1/2 cup (4 ounces) fat-free cream cheese, softened
• 1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed and divided
• 3 cups 1% low-fat milk
• 2 (3.9-ounce) packages chocolate instant pudding mix
• Unsweetened cocoa (optional)

Directions...

Preheat oven to 325°.

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.

To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.

Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.