Super easy night

Puttanesca.  This is super fast, super easy, cheap and very very delicious.  It looks pretty simple and it is.

Really all you do is cook some pasta, set a side.  Then do the onions, then garlic then a little bit of tomato paste.  Move all of the onions a side and get a little caramelizing going in the oil with the paste.  It really busts out the flavor.  I was forced to be innovative, I was out of paste so I took some sun dried tomatoes in olive oil and ran them through my little food processor and made paste out that.  I may do that from now on, added tons of flavor.  The rest is just thrown in and simmered a bit.  For tomatoes I use 1 28oz (the large can) of diced or pureed.

This is about a $4 meal and is full of flavor and totally satisfying. Of course I made some of my super easy fast fresh baguettes to go with it as well.

By the way, don't leave the anchovies out, just like the fish sauce in the Pad Thia, not so good alone, but adds to the over all finished product.  It's just a fish anyhow.

This old world recipe has a bit of a history, if your curious, just look up the definition of the name of the recipe. :) Must be 18 or older, make that 21.......

Puttanesca

• 8 ounces pasta
• ½ cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 Greek olives, pitted and coarsely chopped
• ½ teaspoon crushed red pepper flakes

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.

2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.

3. Toss pasta with sauce, and serve.

Yesterday

I can't pass on sharing this.  Totally cool shot in front of our house.  Looks like an opening for a spaceship. ooohhhhhh

Because my daughter said I should try this.

So I've had a couple of folks ask me to do stir fry and Holly said I should try PAD THAI.  This is a Thai version of stir fry.  A bit more work than what one cooked referred to as a Chinese version.  I've done normal stir fry, pretty easy, but this just sounded good so Margene and I went to the Asian market and got all the special items we needed.  Yummy things like fish sauce, Tamarind paste, bean sprouts, tofu and rice noodles.  Now the biggest milestone for me was I allowed tofu in my house and in my kitchen. After marinating it, it wasn't half bad.

So other than preparing the sauce everything was pretty easy.  Just make sure you do a full prep of all ingredients.  That pretty much is the rule of thumb for stir fry. What I learned was get the bigger noodles and make sure there is plenty of sauce.  My first try seemed just a tad on the dry side.

There were a couple of ingredients that are not on the top of my list of things I like and some I almost never use.  Don't let this stop you because once they were all combined it was pretty darn good. namley, Fish Sauce... It's marinated anchovy juice......

Oh I almost forgot, I made Key Lime Cup cakes for desert.  Wow!!  Who needs pie when you have these little beauties.... Check out the recipe.....

Pad Thai

1-ounc e tamarind paste ¾ cup boiling water 2 tablespoons fish sauce 2 tablespoons palm sugar 1 tablespoon rice wine vinegar 4 ounces rice stick noodles 6 ounces Marinated Tofu, recipe follows 1 to 2 tablespoons peanut oil 1 cup chopped scallions, divided 2 teaspoons minced garlic 2 whole eggs, beaten 2 teaspoons salted cabbage 1 tablespoon dried shrimp 3 ounces bean sprouts, divided ½ cup roasted salted peanuts, chopped, divided Freshly ground dried red chile peppers, to taste 1 lime, cut into wedges

Place the tamarind paste in the boiling water and set aside while preparing the other ingredients. Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside. Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries. Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine. Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside. If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges. Marinated Tofu: 6 ounces extra-firm tofu, not silken 1 1/2 cups soy sauce 1 teaspoon Chinese five-spice powder Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours. Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days. Yield: 6 ounces tofu Source: Good Eats

Key Lime Pie Cupcake

BATTER ½ cup butter (room temperature) 1 cup sugar 3 eggs 1 cup milk 1 cup flour 1 ½ cups graham cracker crumbs (I used my homemade graham crackers.) 1 teaspoon baking soda 1 teaspoon baking powder ⅛ teaspoon salt 5 egg yolks 1 14oz can sweetened condensed milk ½ cup lime or key lime juice FROSTING 1 8oz package of cream cheese (room temperature) ¼ cup butter (room temperature) 4 cups powdered sugar (I recommend that you sift it.) 1 teaspoon lime extract (I couldn't fine lime extract at Whole Foods so I bought it here.)

Beat the butter for about 30 seconds until creamed. Add the sugar and mix for 3 minutes until light and fluffy. Add the eggs, one at a time, being sure to beat for 30 seconds for each egg. Use food processor or a potato masher or whatever you have on hand to grind the graham crackers into tiny crumbs and powder. Sift the flour, graham cracker crumbs, baking soda and powder, and salt. (I didn't actually sift the graham cracker crumbs. While mine were small, I don't think they would have fit through the sifter.) Add about 1/4 of the mixture to the butter mixture. Add some of the milk. Continue to add the ingredients in a dry - wet - dry method, ending with the dry. Mix until just combined. In a separate bowl, mix the egg yolks, sweetened condensed milk, and lime juice. (FYI - If you want to make an amazing key lime pie, just mix the ingredients in this step, dump it into a pie shell and bake at 375 for 15 minutes. It's the easiest recipe ever! The pie won't be green and it shouldn't be. Lime juice isn't green.) Dump the key lime mixture into the graham batter and lightly stir. Do NOT fully integrate the key lime and graham batter. You should have clumps of batter in a key lime soup. Fill cupcake liners 3/4 full. Make sure each liner has a nice distribution of key lime liquid and graham clumps. Bake at 350 for 20 minutes or until top bounces back when touched. FROSTING Mix the cream cheese and butter. Add the powdered sugar and lime extract. Source: -- | (Servings: 24)

Farmers Markets

So we went out on an adventure to check out some the "local" foods.  This is a big deal now-a-days as it is important to get back to eating fresh, safe and better food.  So the buzz for these kinds of markets is that it has been picked recently (like the night or day before) it came from a local and truly organic market.  Well there were some, others were clearly not, while some were just down right questionable.  For instance we bought what looked some very nice lettuces, I had an ice chest pre cooled just for this, bought them and put them in there, got home went straight to the frig, the next morning they were so wilted they were completely un-edible. Super disappointed.  We overhear people ask where something was from and they would responses like Texas, California, etc..... ?? I thought the point was to buy produce that didn't travel in truck burning tons of fuel to get here, I can get this stuff at King Soopers!

The selection was pretty minimal, tomatoes, peppers, beets, and radishes.  Some fruit, and plants.  There were a few locals with other items like honey, bakeries etc.  All ways a bit overpriced.  Pampered Chef, vitamin supplements(juice plus), a tamale lady, local milk distributors (not local organic dairy products) meat growers that admitted that they feed their cattle corn (no thanks) and a few other folks that in my opinion just don't belong there.

There were a few very nice things there, but you really had to pick over them.  I'm confident and hopeful that it will get better as we go further into the season.

I'll post a few pics.  If you want a list of the dates and locations of the markets, let me know.  I would still recommend going, It can only get better.

If you would please post your experience with the markets I would appreciate it, even if it counters what my experience.

Fathers Day. Kept it simple, we were out playing

Fresh grilled potato, tomato, basil, feta and corn(grilled and cut off the cob) with a balsamic and dijon dressing, grilled bell's and mushroom, brats and a little chipotle mayo (feel the burn)!  Oh ya and beer of course.

1 hour.  $10. Great left over salad for lunch

Fell Behind

Ok so I got a little behind.  Let me catch you up with what I've done the last few days.  Margene and also checked out several of the farmers markets, some better than others.  I'll post those as well.

So here is last nights homemade Pizza.  This is what I do when we are lazy or in a hurry.  As long as I have my frig dough (which takes 5 minutes to prep and 2 hours to sit and lasts all week) I can beat the pizza guy in time, cost and not even the same class in taste, quality and satisfaction!!  And no stinky box flavor. No tip either, expect kissing the cook is acceptable.

From this

To this

To this

15 Minutes. Maybe $2?  Oh ya and a kiss.  The leftovers were dibbed for lunch while my mouth was full.  No fair.

Paella

So I have never had Paella, heard a lot about it, read a lot about, now I am on a quest.  I just made a simple basic version without the supposed required special pan!  Still want the pan though so I can do it on a grill!

This was so easy it's crazy.  There are a couple of small challenges, like high altitude adjustments for rice. Otherwise a really great meal in itself and you can make for a bigger family. Remember; cook together, eat together, live longer together.

It was delicious!!

I like Friday Nights

So the Sunflower Grocer had New York strip on sales for $4.99.  So I had to get a couple of them.  I only used one for dinner and made a great side to go with it.  I also made some bread that came out perfect.  That only took 10 minutes.

The side was a salad with potatoes, corn, tomato, feta and fresh basil.  The dressing was Dijon mustard, balsamic vinegar , red onion, olive oil and S&P.  All whipped up in a blender.

It was pretty much a perfect dinner.
1 Hour about $10 with the steak.

Summer Vegetable Potato Salad

Source: Better homes and gardens (Servings: --)

1 lb. small yellow or red new potatoes, sliced 2 fresh ears of sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed 4 roma tomatoes, sliced or cut into thin wedges ¼ cup fresh basil leaves, torn ¼ cup olive oil 3 Tbsp. balsamic vinegar 1 Tbsp. finely chopped shallot or red onion ½ tsp. Dijon-style mustard ¼ tsp. sugar ½ cup crumbled feta cheese Fresh basil leaves

1. In medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. Cut corn from cob. On large serving platter arrange the potatoes and tomatoes. Sprinkle with corn and 1/4 cup basil. 2. For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture.* Sprinkle salad with feta cheese and basil leaves. Makes 8 to 10 servings. *Make Ahead: Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.

But wait there was desert tonight!!!

Eggs flour sugar vanilla milk and fresh strawberries.  Like a custard cake!!! Kapow!

20 minutes maybe $3

Strawberry Clafouti

Source: Sunset (Servings: 4)

½ tablespoon butter 8 ounces strawberries, hulled and halved lengthwise 2 teaspoons cornstarch 3 eggs 1 cup milk ⅔ cup flour ¼ cup granulated sugar 1 ½ teaspoons vanilla ¼ teaspoon salt Powdered sugar

1. Preheat oven to 350°. Grease a 2-qt. baking or gratin dish with the butter. Toss strawberry halves with cornstarch until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside. 2. In a blender, whirl eggs, milk, flour, granulated sugar, vanilla, and salt 15 seconds. Pour batter over strawberries. 3. Bake until puffed, golden brown, and set in the center, about 50 minutes. Dust with powdered sugar and serve warm.

Back Porch and salad

It was way to nice outsiide to sit inside or even turn on anything hot, so we did a power salad.

Lettuce, tomato, red onion, capers, orange, apple, cranberries, red bell pepper, feta, some left over grilled marinated chicken breast, croutons, some fresh tarragon and parsley from the garden and a drizzling of olive oil, red wine and rice wine vinegar salt and pepper.

We ate the whole thing and had no guilt at all.

Grilled Veggies

So Margene wanted a salad, instead I fire roasted 2 bell peppers in hot coals, skinned and cleaned them.  Then grilled some onion, bok choy, and tomatoes.  Then grilled some marinated chicken breast.  I put all on a plate and dressed with olive oil, balsamic, feta and salt and pepper to season.

For desert I grilled fresh pineapple dipped in butter then sugar, cinnamon and ground clove.  That was yummy.

Oh ya, because I started late I had to start with some fresh guacamole. 

Monday Dinner

Grilled Pork Chops and Brown rice.  Simple.

I get these really great pork chops that are cut a bit thinner and have a bit more fat than the conventional Pork Chop.  They are much better for grilling and always come out very tasty and moist.  I just like to put some seasoning on them and grill away, now i do finish off with the "Black Magic" finishing sauce.

I have still not perfected brown rice in my pressure cooker at 6K+ elevation.  When I do, I'll let you in on the secret.  Until then, it's was OK a bit chewy.

Alright, so here we go. This for everyone wanting to know what I am doing in the kitchen.

Today I felt like something easy so I thought some nice hamburgers sounded good. One problem, no buns. How hard would it be to just make some. So I did. Pretty straight forward and fast recipe.

Burger or Hot Dog Buns

Ingredients

1 cup milk

1/2 cup water

1/4 cup butter

4 1/2 cups all-purpose flour

1 (.25 ounce) package instant yeast

2 tablespoons white sugar

1 1/2 teaspoons salt

1 egg

Method

1. In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).

2. In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.

3. Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.

4. Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.

5. For Hot Dog Buns:  Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

Servings: 12

Source: Allrecipes.com