tag:blogger.com,1999:blog-63981300247598752642024-03-26T01:19:42.860-07:00The Perfect Recipe ProjectPerfect recipes are creative, simple, healthy, inexpensive, and delicious.Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.comBlogger224125tag:blogger.com,1999:blog-6398130024759875264.post-49854237619769989992024-03-18T17:15:00.000-07:002024-03-18T17:15:28.073-07:00Instant Pot spanakorizo (Greek spinach rice)<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfW8qqsmBKK43tvJ90kV_G-C6Ehql65TTNXqcA4TjYl_MT9w6kdVtjBSjVwV7YkqU-2jabZX84PeiYXBd3Qm1ovbX1MV1rd1FQFAoL17eaiYjSOlP0d0O1F9Pr3jAwELHqMkUYQ8B6Y1i_uKc4HgdGjO8yHwdMuNN2vxn7KVu_z4V9PmLgjG2VzqOIGY/s1600/spanarizzo-02-1600x778.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Instant Pot spanakorizo in a bowl with fork" border="0" data-original-height="778" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfW8qqsmBKK43tvJ90kV_G-C6Ehql65TTNXqcA4TjYl_MT9w6kdVtjBSjVwV7YkqU-2jabZX84PeiYXBd3Qm1ovbX1MV1rd1FQFAoL17eaiYjSOlP0d0O1F9Pr3jAwELHqMkUYQ8B6Y1i_uKc4HgdGjO8yHwdMuNN2vxn7KVu_z4V9PmLgjG2VzqOIGY/w640-h312/spanarizzo-02-1600x778.jpg" width="640" /></a></div><br />inspired by my favorite YouTube creator, and adapted for the instant pot, this one pot meal tastes like a combination of spanakopita and stuffed grape leaves.<br /><br />Beryl Shereshewsky invites people from all over the world to share meaningful recipes, features their stories, and beautifully recreates each dish. She's purely wholesome to watch. <br /><br />As she unveiled an episode devoted to one-pot meals, my excitement brimmed over. That's my favorite category of food (due to laziness). She featured a recipe called <a href="#">spanakorizo </a>– Greek spinach rice – and I had to make it for myself. <br /><br />Any reader of this blog knows, I love to cook rice in the Instant Pot--it's the fastest and most foolproof method I've found. So I adapted this one-pot wonder for the Instant Pot. <br /><br />This recipe is super simple, and made with basic pantry and freezer ingredients. Leftovers are great too, and it freezes well. <br /><br />I hope you try this dish, and more importantly, I hope you check out Beryl's YouTube channel.</div><div><br /></div><div><b>Spanakorizo</b></div>2 T olive oil<br />1 large onion, diced<br />3 cloves garlic, minced<br />1 lb frozen spinach, thawed<br />15 oz can diced tomatoes<br />2 t dried dill<br />1 cup medium or long grain white rice<br />1 1/2 cup broth<br />1 t salt<br />black and red pepper to taste<div><br /></div><div>Finishing ingredients<br />1-2 T lemon<br />crumbled feta<br /><br />Sauté onion in olive oil until golden brown. Add garlic and sauté for another minute. Add remaining ingredients except lemon and feta, stir, and set Instant Pot to high pressure for 4 minutes. Let release pressure naturally for 10 minutes, then release any remaining pressure. Stir in lemon juice and garnish with crumbled feta. Makes 4-5 main course servings.<br /></div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-11728844857950631932024-02-25T14:38:00.000-08:002024-02-25T14:38:17.754-08:00Vegetarian queso fundido with green chiles and beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXRC-x-_blIaQbl-GMbymFMclw7sI91byuEDzbmih8dwplbgYGlt-g50QkNGY-I2waGMd2QBtxy53DAF3S5A3heYpPc0bkDTAFDlE22L0feRJnrKBccv6CN0QlIl_2jGoBqN0pcaEbQIQEpz9cES1zbXNl_612ZwGlE2wQQpRSPFTK7G757h1SXwauO4/s1600/jalapeno-02-1600x778.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cast iron skillet with queso fundido scattered with cilantro and chips" border="0" data-original-height="778" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXRC-x-_blIaQbl-GMbymFMclw7sI91byuEDzbmih8dwplbgYGlt-g50QkNGY-I2waGMd2QBtxy53DAF3S5A3heYpPc0bkDTAFDlE22L0feRJnrKBccv6CN0QlIl_2jGoBqN0pcaEbQIQEpz9cES1zbXNl_612ZwGlE2wQQpRSPFTK7G757h1SXwauO4/w640-h312/jalapeno-02-1600x778.jpg" width="640" /></a></div><div>Much like my <a href="https://perfectrecipeproject.blogspot.com/2022/01/baked-ziti-but-make-it-beans.html">baked ziti but make it beans</a>, this is a recipe that follows the simple format of beans + cheese + <i>stuff = </i>easy vegetarian meal. Here, the <i>stuff </i>is Southwestern flavors and charred chiles. Based on a <i>New York Times</i> <a href="https://cooking.nytimes.com/recipes/1025014-cheesy-green-chile-bean-bake">recipe</a>, but spiced up, this dish is reminiscent of a vegetarian queso fundido - a delectable main dish perfect for dipping tortilla chips or tucking into tortillas.</div><div><br /></div><div>The morning after, we nestled the leftovers in corn tortillas and topped with eggs for some delicious breakfast tacos. </div><div><br /></div><b>Ingredients</b><br />2 green bell peppers, poblano chiles, or jalapeno chiles, depending on how much spice you like, seeds and stem removed, coarsely chopped<br />1 T butter<br />1 small onion, diced<br />2 cloves garlic, minced, or 1 t garlic powder<div>1 t chili powder or cumin<br />2 (15-ounce) cans pinto beans, drained<br />1 (~16-ounce) jar salsa verde<br />Adobo seasoning or salt to taste<br />¼ cup packed cilantro leaves, stems reserved and finely chopped<br />1½cups/6 ounces grated Monterey Jack or pepper jack cheese<br /><div><br /></div><div><b>Garnish</b></div><div>cilantro</div><div>lime</div><div>sour cream</div><div><br /></div><div>Serve with chips or corn tortillas<br /><br />Heat a cast iron skillet or dutch oven on med-high heat on the stovetop. Add the chopped peppers and let char in dry pan for several minutes without stirring, then shake pan or stir, letting char several minutes more. Next, add butter and onion, sautéing until onion is golden brown. Add remaining ingredients except cheese. Let cook through several minutes, breaking up some of the beans with the back of a spoon to your desired texture. I like about 1/4 of them mashed. </div><div><br /></div><div>Stir in 1/3 of the cheese. Top with remaining cheese and either cover with a lid until cheese melts, or if you'd like to get the browned cheesy layer shown in the picture, broil the pan for several minutes. </div><div><br /></div></div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-53490391703699804602024-01-29T17:42:00.000-08:002024-01-29T17:42:06.805-08:00Easy Prik Khing (Thai red curry green beans)<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuEoN_Mr4IzOxVlUtWRC616B7cSoZz_OMJG95Ii2QPihD8ZMDl46Dp_NVDC4jmd4uDAozwpVVpwkRFddsoD4klaDHUJIyDQwpWw8jx_5yCQqpQCzeLH2mhDyNAoq_DkCVUTV9tJ5-Oam81sCGotwIv8yifgCe9ZV7FuVMJwHxRFCMuN8__T5lX9fPfYg/s1600/asian-green%20beans02-full%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Prik khing served with rice" border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuEoN_Mr4IzOxVlUtWRC616B7cSoZz_OMJG95Ii2QPihD8ZMDl46Dp_NVDC4jmd4uDAozwpVVpwkRFddsoD4klaDHUJIyDQwpWw8jx_5yCQqpQCzeLH2mhDyNAoq_DkCVUTV9tJ5-Oam81sCGotwIv8yifgCe9ZV7FuVMJwHxRFCMuN8__T5lX9fPfYg/w640-h480/asian-green%20beans02-full%20(1).jpg" width="640" /></a></div><br />Here's another quick and easy Asian recipe. Prik khing is a dish with green beans coated in a spicy red curry paste, often with some protein added to the mix. Lately, I've been exploring a lot of alternate proteins used in Asian cuisines. I discovered mock duck while dining at my favorite Vietnamese restaurant, <a href="https://www.lotusdtmsp.com/">Lotus Vietnamese</a> in Minneapolis. It turns out, mock duck is essentially seitan that has been seasoned, shaped, and cooked to taste a bit like duck. It comes in a can that appears rather unappetizing upon opening, but you simply drain the liquid off and brown it up, treating it like duck. It's essentially ready-to-heat fake meat. Of course, you could use any protein you prefer. Another vegan option that works well is tofu.</div><div><br /></div>This recipe becomes super easy if you use frozen green beans, which I quite like because I can always have them on hand and ready to go. You can purchase Prik khing curry paste at most Asian markets or on Amazon. Alternatively, you can just use a few tablespoons of Thai red curry paste. This dish is a scrumptious meal and stores well in the refrigerator.<div><br /></div><div><b>Easy Prik Khing</b></div><div>1 T neutral oil</div><div>1 can <a href="https://www.fakemeats.com/Companion-Foods-Peking-Vegetarian-Roast-Duck-p/cf-0-76277-10392-8.htm?gad_source=1&gclid=Cj0KCQiAnrOtBhDIARIsAFsSe50Q6nnySlbfzdg2o2QN0SKIZsLFv9qGuGHUWXrC8P2yzAYaqoCVZDQaAtBkEALw_wcB">mock duck</a>, drained, or 1 block firm tofu, pressed briefly<br />1 lb green beans, whole or cut, fresh or frozen, your preference<br />1/2 can <a href="https://www.amazon.com/Maesri-Prik-Khing-Curry-Paste/dp/B00012OI5K/ref=asc_df_B00012OI5K/?tag=hyprod-20&linkCode=df0&hvadid=642112947349&hvpos=&hvnetw=g&hvrand=6295178884849081251&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1024429&hvtargid=pla-1931629013705&psc=1&mcid=716d74270bf33eaa94b99093361c6b82">prik khing sauce</a> or 3 T Thai red curry paste<br />1/2 cup water<br />2 t cornstarch<br />2 t fish sauce (use soy sauce if vegetarian or vegan)<br />2 t brown or white sugar<br /><br /><div>In a large skillet, saute mock duck or tofu over high heat for a minute, then add green beans. Saute for a couple of minutes, until warmed through. Add remaining ingredients and cook until sauce is a thick coating and green beans are crisp-tender. Serve with rice. </div></div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-61853485460805157512024-01-14T08:35:00.000-08:002024-01-14T08:42:29.712-08:00Sichuan eggplant with tofu<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnphVBhNdrm6KMWLeXIUpdq9Uy6A9uVgehV9JMktXc3I6Q3-kR6C8Xmn0nT6yZHSi5hj7v-p3NcU3ftMFx1_39KiPtHQn88Jvlw622MbvJinNRy-s9FtNjdLjz2OyCF0LsQeSLF24uHeF8ZaP7XxhPN6S5_xP8FZ8x_IgniqdWW5y20gbdlPAmteANt4/s1600/asian-eggplant-02-full.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sichuan eggplant with tofu served with rice" border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnphVBhNdrm6KMWLeXIUpdq9Uy6A9uVgehV9JMktXc3I6Q3-kR6C8Xmn0nT6yZHSi5hj7v-p3NcU3ftMFx1_39KiPtHQn88Jvlw622MbvJinNRy-s9FtNjdLjz2OyCF0LsQeSLF24uHeF8ZaP7XxhPN6S5_xP8FZ8x_IgniqdWW5y20gbdlPAmteANt4/w640-h480/asian-eggplant-02-full.jpg" width="640" /></a></div><br />This recipe is an adaptation of my favorite thing to order at a Sichuan restaurant, an eggplant dish usually made with ground pork. Since I am pescatarian, I use tofu instead, either slicing it thinly or tearing it up to resemble ground pork. This recipe yields tender eggplant and tofu with a glossy, sweet, spicy, and funky sauce. <br /><br />The key to this recipe is my new obsession, <a href="https://www.theguardian.com/food/2021/may/16/my-secret-ingredient-sichuan-chilli-bean-paste-fuchsia-dunlop">spicy doubanjiang</a>, or Sichuan spicy bean paste. In some ways, it's a Sichuan parallel to my beloved Korean gochujang. You could substitute this, although gochujang is more sweet. This chili bean paste is packed with flavor. It's fermented, funky, umami, and medium-spicy. I also use it in my <a href="https://perfectrecipeproject.blogspot.com/2023/11/silken-tofu-with-spicy-no-cook-sauce.html">silken tofu with spicy sauce</a>. I use the <a href="#">Lee Kum Kee brand</a>, which I can find in my local Asian store or on Amazon. I plan to always have it in my refrigerator.<br /><br /><b>Ingredients</b><br />2 T neutral oil<br />1-1.5 lbs eggplants, preferably asian eggplants, cut into batons 3/4 inch thick and 2 inches long1 box firm tofu, drained, blotted and sliced or torn<br /><br /><b>Sauce</b><br />1/2 cup water<br />1 T cornstarch<br />2-3 T sicy doubanjiang or gochujang, depending on how spicy you like it<br />1 T soy sauce<br />1 T rice wine vinegar<br />1 T black vinegar (if you don't have this, substitute with more rice wine vinegar)<br />2 t sugar<br />2 t sesame oil<br />2 t garlic, minced<br />2 t ginger, minced<br /><br /><b>Garnish </b>(optional)<br />green onions <br />chili crisp<br /><br />Fry the eggplant in oil in a wok or large cast iron skillet about 5-7 minutes, turning once during cooking. Eggplant should be a bit golden, but it's ok if it's not cooked all the way through.<br /><br />Remove eggplant and set aside. Add tofu and let cook on medium heat on one side for two minutes. Return eggplant to the pan. Pour over sauce, stir gently, and bring to a simmer. Simmer until eggplant is cooked through, 1-3 minutes. Serves 4 with rice.<p></p>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-60041339735040333982024-01-06T12:05:00.000-08:002024-01-06T12:07:10.753-08:00Potato, leek, and smoked salmon soup<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbasPyXNzk7wwnBNu1tIJjKnx7wa7HUMk-sim2dqHqp6uFp8Iye7vInadm_vD-q5ooT5bZjwNcPgzR2wIhEBCZkfWoEOVANRZeFGnclVM8UCIivv5hzR-tQ8y848t_pT_F5ve66RNGfMGYpubYBbKKqV6ZdjP16VPHAT1jkaKFU7jASGK_0netifEDQ9A/s1600/leek-soup-02-full.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Potato, leek, and smoked salmon soup, garnished with green onions." border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbasPyXNzk7wwnBNu1tIJjKnx7wa7HUMk-sim2dqHqp6uFp8Iye7vInadm_vD-q5ooT5bZjwNcPgzR2wIhEBCZkfWoEOVANRZeFGnclVM8UCIivv5hzR-tQ8y848t_pT_F5ve66RNGfMGYpubYBbKKqV6ZdjP16VPHAT1jkaKFU7jASGK_0netifEDQ9A/w640-h480/leek-soup-02-full.jpg" width="640" /></a></div><div><br /></div>As a high school graduation present, my grandmother took me to Europe for the first time. I will never forget one of the first meals I had in France. It started with a velvety potato leek soup infused with a smoky, bacon-like quality. Yet, instead of pork, it was tender morsels of smoked salmon. 25 years later, I still think about this soup, with its gentle allium and smoky essence.</div><div><br /></div><div>Thinking of this the other day, I decided to have my very first rendezvous cooking with leeks, developing this simple soup, perfect for a cold winter day. </div><br />Ingredients<br />1 T butter<br />3 large leeks, white and pale green parts only, roughly chopped then rinsed in a sieve<br />3 garlic cloves, minced.<br />1 quart water<br />1 heaping T better than bouillon<br />3 large russet potatoes, peeled and diced (about 1.5-2 pounds) (I don't bother peeling them)<br />1 bay leaf<br />1/2 t thyme<br />1/2 t Kosher salt and freshly ground black pepper to taste<br />1 cup half and half<br />6 oz smoked salmon, cut into small pieces<div><br /></div><div>The key to cleaning leeks--which often have pockets of sand inside their layers--is to cut them up first and rinse them in a sieve. Sauté the leeks on medium-high heat for 4 minutes, stirring occasionally. Add garlic and sauté another 30 seconds. Add remaining ingredients except half and half and salmon. Simmer for 20 minutes, until potatoes and leeks are very tender. Remove from heat and stir in half and half and salmon, allowing carryover heat to warm them through. Serves 6.<br /><br /><br /></div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-50912830037501115212023-12-30T15:33:00.000-08:002023-12-30T15:39:29.084-08:00Dirty martini pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQs9nQYAMEqnTpGmnsxv038qs2c3UgQtq4iPS8j42DemuYDs5dN6UfxdMz02YfX5zohDxHyQ9WCrVZltmJKMEBgghd0TvUEJkGz_tZtRxgWijxt1PzZSfIrYGQXQqLPcxvd7_g1NM6-AMEczF5zjoninAg0yOXJRj60petsSaHlZuBCNAKYTQ8E9_cYYo/s1600/martini-pasta-02-full.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Dirty martini pasta plus dirty martini" border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQs9nQYAMEqnTpGmnsxv038qs2c3UgQtq4iPS8j42DemuYDs5dN6UfxdMz02YfX5zohDxHyQ9WCrVZltmJKMEBgghd0TvUEJkGz_tZtRxgWijxt1PzZSfIrYGQXQqLPcxvd7_g1NM6-AMEczF5zjoninAg0yOXJRj60petsSaHlZuBCNAKYTQ8E9_cYYo/w640-h480/martini-pasta-02-full.jpg" width="640" /></a></div><br /><span style="white-space-collapse: preserve;">Celebrate new years with a martini-themed pasta! I had to try this dirty martini pasta I saw on my feed. Gin martinis are my favorite drink. I love briny green olives, and I'll take any excuse to add funky cheese to pasta. </span><br /><br />My favorite martini has one blue cheese stuffed olive and one garlic and jalapeno-stuffed olive. So to make this pasta my own, I added a few chopped pickled jalapenos and blue cheese to the mix. Most recipes called for parmesan instead, so if that's more your speed, feel free to use that instead! This was a fun, easy pasta to make with pantry ingredients! Cheers!<br /><br />1 lb. spaghetti<br />1 T extra-virgin olive oil<br />4 cloves garlic, minced or sliced<br />1/4 cup gin<br />2 T vermouth<br />1 c. pitted Castelvetrano or other firm green olives in brine, sliced<br />1/4 c. olive brine<br />2 T chopped pickled jalapenos, plus a 1 T of their brine, optional<br />lots of black pepper<br />2 T lemon juice<br />2 T butter<br />crumbled blue cheese or grated parmesan, optional<div><br />Boil spaghetti until just shy of al dente. Meanwhile, in a large skillet or saucepan, saute garlic in olive oil for about 30 seconds. Add liquor, bring to a simmer, and reduce for about 3 minutes. Add olives, brine, and jalapenos and brine, if using, and black pepper. Simmer and reduce for as long as it takes to cook the pasta.<br /><br />When pasta is just shy of al dente, drain thoroughly and add it to the sauce mixture. Cook over low heat for a few minutes until any remaining liquid is absorbed. Stir in lemon juice and butter. Serve topped with blue cheese or parmesan if desired. </div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-38092500635094868392023-11-05T14:40:00.006-08:002024-01-21T10:37:17.979-08:00Silken tofu with spicy no-cook sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHZKDj9yyYBGZRxBa1hjVhuYdHK0A1K_NbboMoFfvoqOm1cjpufNrq5AvS7RQXQU8ATMFFqHq8DujrW8BF3tNbimqZiyC_Fu__MZv2W1S5Xke3VFDCJ-kPv7epRhA0JXNXqcGJoA_2elGRkioIXikPyAUU9wiNwN8UOcWt9u7fxpFb60qqQIBn40M7Jo/s1600/tofu-02-full.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHZKDj9yyYBGZRxBa1hjVhuYdHK0A1K_NbboMoFfvoqOm1cjpufNrq5AvS7RQXQU8ATMFFqHq8DujrW8BF3tNbimqZiyC_Fu__MZv2W1S5Xke3VFDCJ-kPv7epRhA0JXNXqcGJoA_2elGRkioIXikPyAUU9wiNwN8UOcWt9u7fxpFb60qqQIBn40M7Jo/w640-h480/tofu-02-full.jpg" title="Silken tofu with cucumbers and rice" width="640" /></a></div><br />As I scroll vegetarian recipe sites, blogs, and videos, it seems like everyone in my (American-centric) feed is trying to make tofu as meat-like as possible, or otherwise into something it's not. Recipes call for pressing it, freezing it, marinating it, frying it, or blending it into smoothies and mousses. I love these as much as the next person, but I also appreciate tofu in its original form. What if, instead of trying to make tofu taste meatier, we embrace its egg-like custardy side?<div><br /></div><div>This recipe takes delicate silken tofu and simply drapes it in a delicious spicy dressing. This idea is nothing new. Silken tofu with a simple sauce is commonly eaten with rice as a simple meal in many Asian cultures. This dish reminds me of mapo tofu or Korean tofu stew, both of which involve simmering a bunch of umami-rich ingredients into a saucy silken tofu stew. However, here, no cooking is required. Simply pour on the dressing, serve with a side of rice and veggies or kimchi, and you're good to go! This can be served cool, which is really refreshing on a hot summer day. Alternatively, you can microwave the whole block of tofu with its dressing, inviting the tofu to slurp up the sauce and warm through. <br /> <br />Notes on ingredients: silken tofu is a completely different texture from other types of tofu. It is like a custard. Do not substitute other types here. The heart of this sauce is spicy Asian chili paste. Chili crisp, a mix of chili peppers, Szechuan peppers, and toasted onion and garlic, is essential here and fortunately is now readily found at some grocery stores, Amazon, or Asian grocers. If you're able to, finding doenjang or gochujang at an Asian grocery store is a fabulous bonus addition. These are deeply funky, umami fermented pepper and soybean pastes from the Sichuan region or Korea, respectively. </div><div><br /></div><div>The dressing below also makes an excellent dressing for vegetables like cucumbers or carrots. I like to double the dressing recipe and mix half of it with a thinly sliced cucumber for a refreshing and spicy side (shown above in picture). </div><div><br />1 block silken tofu</div><div>1 T 1 t white or rice vinegar<br />1 T doenjang or gochujang (optional)</div><div>1 T chili crisp</div><div>1 t sugar<br />2 t soy sauce<br /></div><div>1/2 t garlic powder</div><div>1/2 t toasted sesame oil</div><div><br /></div><div>Optional accompaniments <br />sliced green onions<br />sesame seeds<br />sliced cucumber</div><div>kimchi<br /><br />Silken tofu is delicate and will break apart easily, so treat it as gently as possible, avoiding stirring it or moving it a lot. Peel or cut off the plastic lid of the tofu. Leaving the tofu in the container, run your knife through it in a grid pattern to cut it into bite-sized chunks. Place a bowl on top of the tofu container, and then flip it over so that the tofu cubes fall into the bowl. In a separate bowl, stir together all other ingredients, then pour this sauce on top of tofu, letting it seep into the space between slices. You can jiggle it a little to help the sauce move around. Serve as is, or microwave for 2 minutes if you prefer a warm dish. <br /></div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-43807662244263445812023-10-29T09:37:00.000-07:002023-12-23T09:07:41.515-08:00Easy clam chowder by way of Boston and Louisiana<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsT7Z2hnhtIcjU5-O4TeNR0BAxWasp7V9GBA9FeqB5mYN-r9hZtTqw7jvnoorhSRdcLYYj1t25NooKLwfBaU_Mopg_2RcFYFQHr2kCO1-D7CE-Sg_bytDTD1R1nJEY-y2-RYAZvGuhASDIGkSFj4AE_jzBsd0ykVFl1cYb3UfSUfkEeOyfJMyb8F6Toic/s1600/clam-chowder-02-full.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Bowl of clam chowder with oyster crackers" border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsT7Z2hnhtIcjU5-O4TeNR0BAxWasp7V9GBA9FeqB5mYN-r9hZtTqw7jvnoorhSRdcLYYj1t25NooKLwfBaU_Mopg_2RcFYFQHr2kCO1-D7CE-Sg_bytDTD1R1nJEY-y2-RYAZvGuhASDIGkSFj4AE_jzBsd0ykVFl1cYb3UfSUfkEeOyfJMyb8F6Toic/w640-h480/clam-chowder-02-full.jpg" width="640" /></a></div><br />Clam chowder is one of my husband's favorite foods. A few months ago, it dawned on him that it wasn't something we had to order in restaurants--we could actually make it! This was in the middle of the summer, so we waited until our first chilly fall weekend to develop our recipe, and it was worth the wait! </div><div><br /></div><div>We lived in Boston and we're from Louisiana, so we like a New England style chowder, and I can't help but add a little kick with some Tony Chachere's or Old Bay seasoning. </div><div><br /></div><div>I kept this recipe very simple and used canned clams to make this accessible to everyone, even if you don't live on a coast.</div><div><br /></div>2 T butter<br />1 onion, diced<br />3 ribs celery, diced<br />3 cloves garlic, minced<br />3 T all-purpose flour<div>1 1/4 cup water<br />1 cup (8 oz) clam juice<br />2 (6.5-ounce) cans chopped clams, juices reserved</div><div>3 large russet potatoes, diced (I don't bother peeling)<br />1 1/2 t salt<br />1/2 t dried thyme<br />1/4 t Tony Chachere's or Old Bay seasoning (optional, but adds a unique kick)</div><div>1/2 t smoked paprika (optional)<div>freshly ground black pepper, to taste<br /><div>1 bay leaf<br />1 1/4 cup half and half<br /><br />Garnish<br />handful chopped fresh parsley leaves<br />oyster crackers</div><div>splash of lemon juice (optional)<br /><br />Heat a large stockpot or Dutch oven over medium high heat. Add butter and sauté onion and celery until onion is translucent. Add garlic and sauté 30 more seconds.<br /><br />Make roux by adding flour and stirring for a minute or two, until slightly golden. Gradually stir in water. Add clam juice and reserved liquid from clam cans, but do not add clams yet. (The clams are already fully cooked and more cooking will make them rubbery.) Add seasonings and potatoes. Bring to a boil; reduce heat and simmer until veggies are tender, about 15 minutes.<br /><br />Remove from heat and stir in half and half and clams. If the soup is too thick, add water to thin. Makes 4-5 main servings.</div></div></div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-8578687922982271912023-10-28T13:21:00.000-07:002023-10-28T13:21:00.256-07:00Green soup<div><span style="color: #333333; font-family: Libre Baskerville, Georgia, serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUcFUBkTHFAB_X32GU4w4YNaN09sO4fmAcFa4vOXagpYH207Nx95IamN3DYREHQSP6U4X0w1LdLMCTW3sL6w1Wy2jggibMbEBV1tKH6uE4QAgT6LSRBKngOgVqrj19fnbZgOmac2s-Y_mI3OOe1MNixnt7N4dliC0iJcSUMeUfqYuxQzCFnymAkDcvkI/s1280/soup-2897649_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bowl of green soup on a cutting board with herbs, broccoli, and celery" border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUcFUBkTHFAB_X32GU4w4YNaN09sO4fmAcFa4vOXagpYH207Nx95IamN3DYREHQSP6U4X0w1LdLMCTW3sL6w1Wy2jggibMbEBV1tKH6uE4QAgT6LSRBKngOgVqrj19fnbZgOmac2s-Y_mI3OOe1MNixnt7N4dliC0iJcSUMeUfqYuxQzCFnymAkDcvkI/w640-h480/soup-2897649_1280.jpg" width="640" /></a></div><br />Everyone needs a go-to, easy, veggie-packed recipe. The dish you whip out after you've been travelling or have just been too busy to prioritize eating your veggies. This soup is an entire, veggie-forward meal made in one pot. The addition of canned white beans serves two purposes. First, when blended, they make the soup creamy and emulsified. Second, they add healthy protein! To make it extra tasty and creamy, I love to blend in some goat cheese, but feel free to leave it out for a vegan soup. This soup freezes really well, and I always like to have some on hand in my freezer.</span></div><div><span style="color: #333333; font-family: Libre Baskerville, Georgia, serif;"><br /></span></div><div><br /></div><ul style="background-color: white; box-sizing: inherit; clear: left; color: #333333; font-family: "Libre Baskerville", Georgia, serif; font-size: 16px; list-style: none; margin: 0px 0px 1em; padding: 0px;"><li class="ingredient" style="box-sizing: inherit; list-style: none; margin: 0px 0px 6px; padding: 0px 0px 0px 20px; position: relative;"><span class="amount" style="box-sizing: inherit;"><b>Green soup</b></span></li><li class="ingredient" style="box-sizing: inherit; list-style: none; margin: 0px 0px 6px; padding: 0px 0px 0px 20px; position: relative;"><span class="amount" style="box-sizing: inherit;">1 T</span> <span class="name" style="box-sizing: inherit;">extra-virgin olive oil</span></li>
<li class="ingredient" style="box-sizing: inherit; list-style: none; margin: 0px 0px 6px; padding: 0px 0px 0px 20px; position: relative;">1 <span class="name" style="box-sizing: inherit;">large yellow onion</span>, chopped</li>
<li class="ingredient" style="box-sizing: inherit; list-style: none; margin: 0px 0px 6px; padding: 0px 0px 0px 20px; position: relative;">4-5 cloves garlic, chopped</li><li class="ingredient" style="box-sizing: inherit; list-style: none; margin: 0px 0px 6px; padding: 0px 0px 0px 20px; position: relative;">2 lbs green veggies (I usually do a pound of frozen spinach and and a pound of kale, but I have also used various combinations of zucchini, broccoli, and chard, celery, etc.)</li><li class="ingredient" style="box-sizing: inherit; list-style: none; margin: 0px 0px 6px; padding: 0px 0px 0px 20px; position: relative;">1 can white beans (e.g. great northern or navy beans), including liquid</li>
<li class="ingredient" style="box-sizing: inherit; list-style: none; margin: 0px 0px 6px; padding: 0px 0px 0px 20px; position: relative;"><span class="amount" style="box-sizing: inherit;">1 t </span><span class="name" style="box-sizing: inherit;">salt</span></li><li class="ingredient" style="box-sizing: inherit; list-style: none; margin: 0px 0px 6px; padding: 0px 0px 0px 20px; position: relative;"><span class="name" style="box-sizing: inherit;">3/4 t Italian seasoning or Herbes de Provence (or dump in any fresh herbs you have on hand!)</span></li>
<li class="ingredient" style="box-sizing: inherit; list-style: none; margin: 0px 0px 6px; padding: 0px 0px 0px 20px; position: relative;"><span class="name" style="box-sizing: inherit;">1 T Better than Bouillon</span></li>
<li class="ingredient" style="box-sizing: inherit; list-style: none; margin: 0px 0px 6px; padding: 0px 0px 0px 20px; position: relative;">1 quart water</li>
<li class="ingredient" style="box-sizing: inherit; list-style: none; margin: 0px 0px 6px; padding: 0px 0px 0px 20px; position: relative;">red pepper flakes and black pepper to taste</li><li class="ingredient" style="box-sizing: inherit; list-style: none; margin: 0px 0px 6px; padding: 0px 0px 0px 20px; position: relative;">4 oz goat cheese (optional)</li>
<li class="ingredient" style="box-sizing: inherit; list-style: none; margin: 0px 0px 6px; padding: 0px 0px 0px 20px; position: relative;"><span class="name" style="box-sizing: inherit;">2 T lemon juice</span></li>
</ul><div><span style="color: #333333; font-family: Libre Baskerville, Georgia, serif;">Sauté onions until browned. Add garlic and sauté for another 30 seconds. </span></div><div><span style="color: #333333; font-family: Libre Baskerville, Georgia, serif;"><br /></span></div><div><span style="color: #333333; font-family: Libre Baskerville, Georgia, serif;">Add all remaining ingredients except goat cheese and lemon juice. Bring to a simmer until veggies are tender. (If using leafy veggies like spinach and kale, this should only take a couple of minutes. If using something thicker, like broccoli, it will take a few more minutes.)</span></div><div><span style="color: #333333; font-family: Libre Baskerville, Georgia, serif;"><br /></span></div><div><span style="color: #333333; font-family: Libre Baskerville, Georgia, serif;">Remove from heat, add goat cheese and lemon, and blend until very smooth (I use an immersion blender for this). Taste for seasoning and serve!</span></div>
Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-2678507221620284322023-09-16T09:53:00.002-07:002023-11-04T18:12:25.449-07:00Sushi bowls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2kw5HwPBzS8ITBS-p0FYZKsHubqJD4Gd8OTZfO3eZiUaBTQAuHQd2xU6suhEFGwUwAw6UBRIbFmm04alOml9I670RuNbxt1BG1jrVvXLSfTUNXdR4m0JyXzDMuGxEXwYzQYMbOXxWh3Trwxo_TtVwiT1fcgs_dUGuBRUORvFOGCjWqLls__x62S0An5c/s1600/sushi-bowl-01-full.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sushi bowls with nori sheets and soy sauce" border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2kw5HwPBzS8ITBS-p0FYZKsHubqJD4Gd8OTZfO3eZiUaBTQAuHQd2xU6suhEFGwUwAw6UBRIbFmm04alOml9I670RuNbxt1BG1jrVvXLSfTUNXdR4m0JyXzDMuGxEXwYzQYMbOXxWh3Trwxo_TtVwiT1fcgs_dUGuBRUORvFOGCjWqLls__x62S0An5c/w640-h480/sushi-bowl-01-full.jpg" width="640" /></a></div><br />Spicy tuna rolls are my favorite type of sushi. I especially love the ones from my local conveyor belt sushi restaurant, Sugoi. I think they mix their fresh tuna with gochujang (Korean chili paste) and sesame oil; they have a unique tang and nuttiness.<div><br /></div><div>Sushi is not cheap, and it's not an everyday delicacy. But, this recipe takes all those flavors and turns them into an inexpensive, easy lunch or dinner. Think deconstructed sushi. Seasoned sushi rice bowls are topped with canned tuna spiced with delicious Asian flavors, fresh veggies like avocado or cucumber, and scooped up with nori. It's really fun to eat, so it could be a great recipe for kids! <div><br /><b> Sushi rice</b><div>1 cup short grain rice like Calrose or sushi rice, rinsed</div><div>1 cup water<br />2 t rice or white vinegar<br />1.5 t granulated sugar<br />1/4 t salt<br /><br /><b>Spicy tuna</b><br />1.5 T mayonnaise or Kewpie mayonnaise <br />2 t gochujang or sriracha</div><div>1/2 t toasted sesame oil</div><div>1 5 oz can tuna, packed in water, drained well<br /></div><div><br /></div><div><b>Toppings (any combo of below)</b></div><div>sliced green onions</div><div>sliced avocado</div><div>cucumber, cut into matchsticks</div><div>furikake </div><div>soy sauce</div><div>nori sheets (I can buy these already cut up at my regular grocery store or Trader Joes)<br /><br />Cook rice according to your preferred method. I like to use my Instant Pot: combine 1 cup water with 1 cup sushi rice, cook on high pressure for 5 minutes, then let sit 10 minutes before releasing pressure. Meanwhile, mix vinegar, sugar, and salt together. It's ok if they don't fully dissolve. As soon as rice is done and still very hot, pour vinegar mixture over rice and stir gently. The rice will melt any remaining granules and will be perfectly seasoned. </div><div><br /></div><div>Mix mayo, pepper paste, sesame oil together, then add tuna and stir gently.</div><div><br /></div><div>Scoop rice into bowls and top with tuna and your toppings of choice. Scoop up your perfect bite with nori sheets and enjoy! </div><div><br /></div></div><div>Serves 2.</div></div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-53560245196840675632023-09-09T13:26:00.001-07:002023-11-15T12:51:07.395-08:00Hummus pasta<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVchPF8ej7NXk4ibbtk9ru1BpEc_sug4NoWWUAmVuhTAGZ9WJ1POWT0ZpzjYgY-k2LgDp4qMQsiWhtaVwdDpAwyAcaq4VSONU5HVjyERWnJtQnrIFGoHwVerPMCcKOk0eKOkRlWY66CKjK9xTtGjw8nE-rgm9BFD2WCB-qXu8C8624T4agj8fDhoN8XU/s1600/hummus-pasta-01-1600x778.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Hummus pasta topped with cherry tomatoes, roasted peppers, olives, and feta" border="0" data-original-height="778" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVchPF8ej7NXk4ibbtk9ru1BpEc_sug4NoWWUAmVuhTAGZ9WJ1POWT0ZpzjYgY-k2LgDp4qMQsiWhtaVwdDpAwyAcaq4VSONU5HVjyERWnJtQnrIFGoHwVerPMCcKOk0eKOkRlWY66CKjK9xTtGjw8nE-rgm9BFD2WCB-qXu8C8624T4agj8fDhoN8XU/w640-h312/hummus-pasta-01-1600x778.jpg" width="640" /></a></div><div><br /></div>Sometimes you need a very easy back pocket recipe. A dinner you can throw together with things you probably already have in your pantry or fridge. Hummus pasta is one of those recipes. The only cooking required is boiling pasta. Hummus mixed with starchy pasta water forms a creamy, flavor-packed sauce with lots of protein. Throw in whatever Mediterranean-ish veggies, herbs, or pantry staples you have on hand, like roasted red peppers, cherry tomatoes, and olives, and you have a complete one-pot meal!</div><br /><b>Hummus pasta</b><br />1 lb short pasta like fusilli <br />1 lb tub of hummus, about 2 cups (I like Sabra's roasted red pepper)<br />3 cloves garlic, minced<div>2 T lemon juice</div><div>salt, black pepper, and red pepper to taste</div><div><br /></div><div>Top with whatever you have on hand. :</div><div>a carton of cherry or grape tomatoes, halved</div><div>or a handful of sundried tomatoes <br />roasted red peppers</div><div><div>drizzle of olive oil (optional)<br /><div>sliced kalamata olives (optional)<br />pepperoncini (optional)<br />feta (optional)<br /><br />Boil pasta until al dente, reserving two cups of starchy pasta water after draining. Stir in hummus, garlic, and lemon. Add as much pasta water as you need to make a creamy sauce. Top with whatever Mediterranean ingredients you have on hand.<br /></div></div></div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-23261137074506159272023-09-03T13:59:00.002-07:002023-09-03T13:59:49.528-07:00Air fryer salmon<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJckmq9z5HIo56w8imRsHp1utMhZh0Q9GIRV8I9-0Ao7ub_9-u5BwX7sTk-mx7qkOfM4SIo_7y3PJtimEEw6uJDTnms0D40rVNiNZ-tetDlpXiP_CvhL5Fs64PKcK00XF_DoCmGGFTgdE-9LpIhyL1OrL5fUE6Ds-HDDF8GZ6A3R2o3peJ0llRy8xNed4/s1600/everything-salmon-01-full.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Air-fried salmon with everything bagel seasoning" border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJckmq9z5HIo56w8imRsHp1utMhZh0Q9GIRV8I9-0Ao7ub_9-u5BwX7sTk-mx7qkOfM4SIo_7y3PJtimEEw6uJDTnms0D40rVNiNZ-tetDlpXiP_CvhL5Fs64PKcK00XF_DoCmGGFTgdE-9LpIhyL1OrL5fUE6Ds-HDDF8GZ6A3R2o3peJ0llRy8xNed4/w640-h480/everything-salmon-01-full.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Everything bagel air fryer salmon served with <a href="https://perfectrecipeproject.blogspot.com/2023/09/spinach-borani-iranian-spinach-dip.html">Iranian spinach</a></td></tr></tbody></table><br />Crispy-skinned salmon is one of my favorite pescatarian meals. I've written before about my <a href="https://perfectrecipeproject.blogspot.com/2022/05/herb-crusted-salmon.html">pan-seared version</a>. Recently, I tried making it in the air fryer, and I am a convert! The salmon cooks more evenly and the skin is crispier, all while being completely hands-off. While it cooks, I can make an equally quick and easy side. This time it was this <a href="https://perfectrecipeproject.blogspot.com/2023/09/spinach-borani-iranian-spinach-dip.html">Iranian spinach and yogurt dip</a>. <div><br /></div><div>I always coat my salmon fillets with a little mustard before seasoning. It adds a subtle acidic tang that stands up to the robust flavor of salmon, and it provides the perfect canvas for crusting with spices. My favorite spice combinations are Herbes de Provence, Italian seasoning, Tony Chacheres Cajun seasoning, or, as pictured here, Everything Bagel seasoning. </div><div><br /></div><div>Everything bagel seasoning works so well with the salmon in the air fryer. I've used this combo in a skillet before and while the sesame and poppy seeds got a nice toast on them, they created a slight barrier between the salmon skin and the pan, meaning that the skin itself did not make enough contact with the pan to get crispy. The air fryer effortlessly crisped up both the layer of seeds and the skin. </div><div><br /></div><div><b>How to make air fryer salmon</b></div><div>2 skin on salmon fillets, about .75 to 1 pound total</div><div>2 t Dijon mustard</div><div>~ 2 T seasoning of choice (I like Herbes de Provence, Italian seasoning, Tony Chachere's, everything bagel seasoning, or Montreal Steak seasoning</div><div>black pepper to taste</div><div>salt, if needed</div><div><br /></div><div>Dry salmon with a paper towel, then rub 1 t Dijon mustard on all sides of each salmon fillet. Sprinkle a hefty coating of your seasoning of choice and black pepper. Add a hefty sprinkle of salt if your seasoning mix does not already contain it.</div><div><br /></div><div>On a greased baking sheet, place salmon skin side up. Place in air fyer at 400 degrees. For medium rare salmon, cook 6 minutes. Cook longer if your salmon is very thick or if you like it more well done. Serve with lemon. </div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-26999937214857423792023-09-03T13:57:00.004-07:002024-01-14T18:33:00.411-08:00Spinach borani (Iranian spinach dip)<div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qsf4_7sjNi4qr7BEWuUHVA8eyPBgPz7xHI2Mp9Pug5FQu3K-SeI84hGascDqSdONRvfxQcuVCCtpV9pGecQmzlb0Or6shxr1gT9oaWfgUyM5LpwtHMrHIExo7qPR00IelGqdD2f8Ttq51lpRC8jJQbP8HHgCWEhUps6fBI0vloAwlg7m6TNwt1cDL7Y/s1600/everything-salmon-01-1600x778.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="778" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qsf4_7sjNi4qr7BEWuUHVA8eyPBgPz7xHI2Mp9Pug5FQu3K-SeI84hGascDqSdONRvfxQcuVCCtpV9pGecQmzlb0Or6shxr1gT9oaWfgUyM5LpwtHMrHIExo7qPR00IelGqdD2f8Ttq51lpRC8jJQbP8HHgCWEhUps6fBI0vloAwlg7m6TNwt1cDL7Y/w640-h312/everything-salmon-01-1600x778.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Iranian spinach dip with <a href="https://perfectrecipeproject.blogspot.com/2023/09/air-fryer-salmon.html">air fryer salmon</a></td></tr></tbody></table><br />I was looking through my saved recipes in Google Keep for ideas and found <a href="https://cooking.nytimes.com/recipes/1023209-borani-yeh-esfenaj-spinach-yogurt-dip">this </a>New York Times recipe saved no less than three separate times. Clearly, it was time for me to get around to making it. When I made <a href="https://perfectrecipeproject.blogspot.com/2023/09/air-fryer-salmon.html">air fryer salmon</a> with everything bagel seasoning, I was craving a simple veggie side. Now was the time! </div><div><br /></div><div>This is a riff on an Iranian spinach and yogurt dip, which is usually served cold. I simplified the recipe a bit (using frozen spinach) and amped up the garlic like usual. It is a perfectly creamy, tangy, allium-y spinach dish. I served it warm as a side that night, had some as a cold dip with pita the next day, and again as a warm dish with Triscuits at a party later that week. This stuff is a winner: versatile and a crowd-pleaser! </div><div><br /></div><div><b>Iranian spinach dip</b><br />1 lb thawed frozen chopped spinach, drained<br /> 1 T olive oil<br />1 medium yellow onion, finely minced<br />2-3 cloves garlic, minced (I like 3)<br />1 t salt</div><div>1/2 t ground turmeric<br />black pepper and crushed red pepper to taste<br />1 heaping cup plain Greek yogurt<br />1 t lemon<div><br /></div><div>Microwave frozen spinach until warm. Meanwhile, sauté onion in olive oil until browned. Add garlic, salt, turmeric, and pepper, and sauté for 30 more seconds. Transfer everything in the skillet into a bowl with the spinach and remaining ingredients and combine. Serve warm or cold, as a side dish or a dip. </div></div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-9056599463199976652023-08-28T17:05:00.003-07:002023-08-28T17:08:07.593-07:00Jalapeno popper tacos<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3CSgfLDHeFH1PHiXb9TZmCBwQX2_rVSaReYiYhW8je38AMlfvy6fO3VVKXjmTWzfkSKZz0rmcGlHJAt8rd3Q6MX26MKFWS5SkLJEbRiY1PyNJY1rttdoGnFVd-6fDBf4NKq2C0ux1408ZDx6L-aFMAlBSnU3ymXTKPdfqG7pkIL4KLRlnOSQ49JubM-0/s1600/popper-tacos-01-full.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Jalapeno poppers lined up on a baking sheet" border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3CSgfLDHeFH1PHiXb9TZmCBwQX2_rVSaReYiYhW8je38AMlfvy6fO3VVKXjmTWzfkSKZz0rmcGlHJAt8rd3Q6MX26MKFWS5SkLJEbRiY1PyNJY1rttdoGnFVd-6fDBf4NKq2C0ux1408ZDx6L-aFMAlBSnU3ymXTKPdfqG7pkIL4KLRlnOSQ49JubM-0/w640-h480/popper-tacos-01-full.jpg" width="640" /></a></div><br /><br />Jalapeno poppers. Tacos. What more is there to say? <p></p><p>I've been watching more food creators on YouTube, and <a href="https://www.ethanchlebowski.com/cooking-techniques-recipes/poblano-con-queso-tacos">this one</a> was served up to me. Here, Ethan Chlebowski recreates a 2-ingredient taco he had in Mexico city made simply of roasted poblano peppers and cheese. </p><p>I love a simple recipe. As someone who likes it spicy, I decided to riff off this idea by substituting jalapenos for the poblanos, and then realized I was basically making jalapeno poppers. Place a couple in a taco with your favorite fixin's, and you have a fun and easy meal! </p><p>We had leftover poppers the next morning, so we tucked them into tacos with scrambled eggs for the best breakfast tacos ever!</p><p>Of course, if jalapenos are too spicy for you, try Ethan's recipe using milder poblanos! </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvlcnNeeqEKq7fD1vYvCr5vayYP8LE3wl1W74ATtMzm3zzyZdbTXGVuCbiPPJzxzE_Rbw3ZdJux0luOq-z5KTuHgyiupHtIlKhvKVTIctzCif1uonJfZbKrK5HM86OeGrMnd2rDqq1t_PRbrDshiZSIq8drswNtPkE9vNfuUdqkroaTivVqdVB6tgE4U/s1600/popper-tacos-02-full.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Jalapeno popper tacos topped with refried beans and salsa" border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvlcnNeeqEKq7fD1vYvCr5vayYP8LE3wl1W74ATtMzm3zzyZdbTXGVuCbiPPJzxzE_Rbw3ZdJux0luOq-z5KTuHgyiupHtIlKhvKVTIctzCif1uonJfZbKrK5HM86OeGrMnd2rDqq1t_PRbrDshiZSIq8drswNtPkE9vNfuUdqkroaTivVqdVB6tgE4U/w640-h480/popper-tacos-02-full.jpg" width="640" /></a></div><br /><p></p><p><b>"Instructions"</b></p><p>Jalapenos (I do one jalapeno per taco, so do the math on how many you'd like)</p><p>Shredded or sliced Jack cheese</p><p>Remove the jalapeno stem, then cut the jalapeno in half. Scoop out seeds and ribs with a spoon. Place the jalapenos cut side up in a pan covered in aluminum foil and cooking spray. Cook at 400 degrees for 5-7 minutes in an airfryer or oven (a toaster oven is great for this so you don't have to heat up the whole oven). Once peppers are softened and browed a little on the bottom, fill each with a generous pile of cheese. Return to the oven/airfryer for 3-5 minutes, until the cheese is melty and browned. </p><p>Serve with your favorite fixin's. I like corn tortillas with refried beans and <a href="https://perfectrecipeproject.blogspot.com/2023/08/easy-homemade-salsa.html">salsa </a>or <a href="https://perfectrecipeproject.blogspot.com/2018/08/taco-mess.html">pico de gallo</a>.</p><p><br /></p>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-48700350002491071012023-08-20T12:25:00.003-07:002023-08-20T12:37:54.294-07:00Elote-inspired shrimp and corn soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTI-hekq17aZ1mStdPXCoipdhewrluvEIaoqsnZTmSW1W4NKeN-GmA4PwQe30QI71dzhOcyaoFOwkOtSks6RIqRrXXaXBtDTpG53ylVxWZPO0gjycTj31O3wM5wu0zqlFmWdzJTH_bXqW1eTIUgAx1EX82eOOfHf1I-V6u4I21p4y8ThZPhvi32KNRTos/s1600/street-corn-01-full.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Elote-inspired shrimp and corn soup" border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTI-hekq17aZ1mStdPXCoipdhewrluvEIaoqsnZTmSW1W4NKeN-GmA4PwQe30QI71dzhOcyaoFOwkOtSks6RIqRrXXaXBtDTpG53ylVxWZPO0gjycTj31O3wM5wu0zqlFmWdzJTH_bXqW1eTIUgAx1EX82eOOfHf1I-V6u4I21p4y8ThZPhvi32KNRTos/w640-h480/street-corn-01-full.jpg" width="640" /></a></div><br />This recipe combines the flavors of elote, or Mexican street corn, with chilies, shrimp, cojita cheese, and plenty of lime to make a spicy and tangy soup.<p></p><p>People are sleeping on using creamed corn as a soup base. I took ideas from my <a href="https://perfectrecipeproject.blogspot.com/2021/06/cajun-shrimp-and-corn-bisque-from.html">Cajun shrimp and corn bisque</a>, which uses creamed corn. Creamed corn is simply corn plus its "milk," or the starchy pulp that can be scraped from the cob. Creamed corn makes the perfect creamy base for this soup, with no added thickener to detract from its "corny" flavor. </p><div style="text-align: left;"><b>Elote-inspired shrimp and corn soup</b></div><div style="text-align: left;">2 T butter<br />1 medium <b>onion</b>, diced<br />1 <b>bell pepper</b>, any color, or poblano, diced<br />2 jalapenos, diced, optional<br />1 T minced <b>garlic</b><br />2 t Better than Bouillon (vegetable flavor or similar)<br />2 15 oz cans <b>creamed corn</b><br />2 t chili powder<br />1 t chipotle powder (optional, if you like it spicy)<br />1/2 t salt<br />1 lb medium raw <b>shrimp</b>, shells removed<br />1 cup fresh or frozen grilled <b>corn</b><br />1 1/2 cup <b>sour cream</b><br />water to thin as needed<br />3 T <b>lime juice</b></div><div style="text-align: left;"><br />Garnish:<br /><b>crumbled cojita cheese</b><br /><b>cilantro</b> to garnish</div><div style="text-align: left;"><br /></div><div>In a Dutch oven, sauté onion and peppers until translucent, about 5 minutes. Add garlic and sauté 30 more seconds. Add Better than Bouillon, creamed corn, and seasonings, and bring to a simmer. It may seem a bit thick, but you will add ingredients later that will thin it. Simmer for 10 minutes, then stir in shrimp and frozen corn. Simmer for about 5 more minutes, until shrimp are cooked through. Remove from heat and stir in sour cream, which will thin it out. Soup should have a chowder-like consistency. If it is too thick for your liking, add water to thin. Stir in lime juice. Garnish with chopped cilantro and cojita cheese. Serves 5 main course servings.</div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-13725193046276088302023-08-16T17:43:00.007-07:002023-08-16T17:43:31.657-07:00Easy homemade salsa<p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHtYPxA46h-nh0xQOoimx7HOfuyoNhWGJ1REs7fZ31mBZ_neQILFlSLdejUgvUNWq1Vps-dP0AnwJOM0v5lMYDkuRiWJw9T4SicQ5-Dzf1rq9MvOpTXATDcMShAt7_i0N2AE6heew4D4w4v2QKHPhKRuASDEER_dPTFQcWsdXht6z1w-lJ6RnOz9yrfI/s1600/taco-mess-01-full.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHtYPxA46h-nh0xQOoimx7HOfuyoNhWGJ1REs7fZ31mBZ_neQILFlSLdejUgvUNWq1Vps-dP0AnwJOM0v5lMYDkuRiWJw9T4SicQ5-Dzf1rq9MvOpTXATDcMShAt7_i0N2AE6heew4D4w4v2QKHPhKRuASDEER_dPTFQcWsdXht6z1w-lJ6RnOz9yrfI/w640-h480/taco-mess-01-full.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Homemade salsa with <a href="https://perfectrecipeproject.blogspot.com/2018/08/taco-mess.html">taco mess and pico de gallo</a></td></tr></tbody></table><br />Jarred salsa just doesn't cut it for me, and canning my own with a bunch of fresh veggies just isn't happening either. This is the no-cook, restaurant-style blender salsa I have on hand in my fridge and <i>freezer </i>at all times. </p><p>I've tried making salsa with raw fresh tomatoes, and I just don't like it as much. The salsa always ends up watery. This is why a lot of recipes call for cooking fresh tomatoes to concentrate the flavor. Then I had a breakthrough. I could just use quality canned tomatoes, which have already been cooked to concentrate their flavors at their peak of freshness, something I can't achieve from my own garden or farmer's market 99% of the time. This means that I can have consistently fresh salsa year-round. </p><p>Nothing else in this recipe needs to be cooked, so I can just throw everything in the blender or food processor and let 'er rip! It makes a restaurant-style, relatively smooth salsa. My favorite part is it freezes well, something that a fresh salsa could never do (it turns watery and mushy). The salsa will last for about 5 days in the fridge. If we're not hosting a dinner or something, it's just the two of us, so I'll freeze half of it to use later. When I'm ready for it, I just let it thaw in the fridge or on the counter. </p><p>The recipe below is endlessly riffable. You can make it as is, but I love to add different spices every time to mix it up. Some of my favorite additions are whole cumin seeds, chili powder, and/or chipotles (canned or ground). </p><br />Basic Homemade Salsa Recipe<br />Quarter of an <b>onion </b>(red onion if you have it)<br />2 <b>jalapenos</b>, stems removed (this makes a medium spice level. Add more or less, or switch for spicier peppers like serranos or habaneros if you like it really spicy.)<br />3 cloves <b>garlic</b><br />Handful of <b>cilantro</b><br />1 t salt<br />2 T <b>lime juice</b><br />28 oz can <b>whole tomatoes</b> (I like Cento)<br /><br />Place all ingredients except tomatoes in blender or food processor. Blend until almost smooth, a soil-like texture. Add tomatoes and blend until your desired consistency. (I like it pretty smooth.)<p><br /></p>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-7013439798324828252023-08-06T08:38:00.002-07:002023-09-10T09:20:22.332-07:00Caprese Pasta with a secret healthy ingredient<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_oB8K5ncTTdJLV1Px0Stgojzg4jh0Pg1PHXCeGVQMGaaCfgUSl65cjjVsPqTx31HKBAjk7x4i7tjEv_cv_ZG1sW115jCys9BX5SESqnEOqSkyEoG0t3AGUCdG7-wsuQ0hqv5DMgLHPcZY1_b0hsoguJ9XyAuPFJ-e7rUGjjBgHn494iCVjkC7c22UrBE/s1600/caprese-01-full.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Caprese pasta with basil plant" border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_oB8K5ncTTdJLV1Px0Stgojzg4jh0Pg1PHXCeGVQMGaaCfgUSl65cjjVsPqTx31HKBAjk7x4i7tjEv_cv_ZG1sW115jCys9BX5SESqnEOqSkyEoG0t3AGUCdG7-wsuQ0hqv5DMgLHPcZY1_b0hsoguJ9XyAuPFJ-e7rUGjjBgHn494iCVjkC7c22UrBE/w640-h480/caprese-01-full.jpg" width="640" /></a></div><p>It's tomato season in Oregon! This time of year, one of my favorite salads to make is "cottage cheese caprese," where I mix fresh tomatoes and basil with cottage cheese. I turned this salad into a super simple meal by adding pasta. The cottage cheese curds resemble fresh mozzarella and lend a creamy, fresh flavor to the pasta, plus lots of protein. This pasta is the perfect way to enjoy a bounty of fresh tomatoes. </p><p><b>Ingredients</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_hQ7UDKM2inrIpsNSOzCchmvO06jBO3cj5ktOP5Gkiogdw64zCGASrdQnDyNfmBT6MUrhCwqlHnfJY11TZAvOJGZq9nGMQ11nXZzEEGXuRN7RpE_1NIPzaivRFTbXKUdRs09cg44V7rsgP0k9vy3OH83puHHlgDMOjMq0BaxVCsDiRP3FTeVOpbrsz4/s2504/20200809_085249.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Bowl full of fresh harvested heirloom tomatoes" border="0" data-original-height="1956" data-original-width="2504" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_hQ7UDKM2inrIpsNSOzCchmvO06jBO3cj5ktOP5Gkiogdw64zCGASrdQnDyNfmBT6MUrhCwqlHnfJY11TZAvOJGZq9nGMQ11nXZzEEGXuRN7RpE_1NIPzaivRFTbXKUdRs09cg44V7rsgP0k9vy3OH83puHHlgDMOjMq0BaxVCsDiRP3FTeVOpbrsz4/w320-h250/20200809_085249.jpg" width="320" /></a></div><p></p><p>1 lb <b>pasta </b>(a short cut like fusili is perfect here)</p><p>2 lb fresh <b>tomatoes</b>, heirloom if you have them, chopped into bite-sized pieces</p><p>3 <b>garlic </b>cloves, minced</p><p>handful of <b>basil</b>, chopped</p><p>1.5 t salt</p><p>copious black pepper</p><p>3 T olive oil</p><p>1 lb full fat <b>cottage cheese</b></p><p>balsamic for drizzling, optional</p><p><br /></p><p>Boil pasta until al dente. While pasta is boiling, chop tomatoes and combine them with garlic, basil, salt, pepper, and olive oil in a bowl. </p><p>Drain pasta thoroughly and stir in cottage cheese and tomato mixture, plus any juice that accumulated. The cottage cheese and tomatoes should warm through, but not cook, retaining their freshness. </p><p>Serve with a drizzle of balsamic vinegar if desired. Serves 7.</p>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-18578837699205332752023-03-19T17:32:00.002-07:002023-03-19T17:32:37.233-07:00Shrimp fajita rice bowls<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqXMUEcqUHm_RujSUiZIfof6Wg9USS_TZnSBBO-aZa1R-BydCJFK6GzmN9L1H7uxUCF6wuz52lXurjWw8GN-5_566zeuS431HGxj9HS9rqPRZDx5gUxWl8hWvIvI7VxR0lU5nfukW7s62y6kof_pwIKcgmPp8kciNGHK34IWnxkATkce7MpDGDya3y/s1600/Shrimp-fajita-bowl-01-full.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Shrimp fajita rice bowls" border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqXMUEcqUHm_RujSUiZIfof6Wg9USS_TZnSBBO-aZa1R-BydCJFK6GzmN9L1H7uxUCF6wuz52lXurjWw8GN-5_566zeuS431HGxj9HS9rqPRZDx5gUxWl8hWvIvI7VxR0lU5nfukW7s62y6kof_pwIKcgmPp8kciNGHK34IWnxkATkce7MpDGDya3y/w640-h480/Shrimp-fajita-bowl-01-full.jpg" width="640" /></a></div><br />I love a plate of sizzling <a href="https://perfectrecipeproject.blogspot.com/2018/08/shrimp-fajitas.html">fajitas</a>: shrimp flecked with chili powder, peppers and onions caramelized in parts yet still crisp, served with Tex-Mex rice and beans. This recipe captures that goodness, all cooked in a single pot! Enjoy this tasty one-pot meal in a bowl topped with cilantro and cheese, or as a burrito filling. </div><div><br /></div><div><b>Shrimp and marinade</b></div>1 lb medium or large peeled shrimp<br />1 t Adobo seasoning or 1/2 t salt<br />1 t chili powder<div><div><br /></div><div><b>Fajita veggies</b></div><div>1 onion, sliced<br />3 bell peppers, any color, sliced<br />3 cloves garlic, minced</div><div><br /></div><div><b>Rice</b></div><div>10 oz can Rotel tomatoes<br />1 1/2 t Adobo seasoning or salt to taste<br />1 1/2 t chili powder<br />1 t chipotle powder or smoked paprika, depending on whether you like it spicy<br />1 t oregano, Mexican if possible<br />1 t Worcestershire sauce (optional)<br />2 cups water<br /></div><div>2 cups brown rice, rinsed (You could use white rice instead. If you do this, pressure cook it for just 5 minutes, let rest for 10 more, and then proceed with the recipe)<br />14 oz can black beans, rinsed<br /><br /><b>Garnishes</b><br />2 T lime juice (optional)</div><div>shredded, cheddar, jack, or Mexican blend cheese<br />chopped cilantro<br /></div><div><br /></div><div><br /></div><div><div>Marinate the shrimp for 10-30 minutes.</div><div><br /></div><div>Sauté shrimp in 1 T olive oil in Instant Pot on high, about 3-4 minutes per side, until slightly caramelized. Remove shrimp and set aside. </div><div><br /></div><div>Sauté onion and bell pepper for about 5 minutes, until beginning to caramelize. Add garlic and cook for another 30 seconds. Remove the onion, bell pepper, and garlic and set aside. (Removing the veggies will keep them from getting overcooked in the rice.) </div><div><br /></div><div>Add all rice ingredients except beans. Set Instant Pot to pressure cook for 20 minutes. </div><div><br /></div><div>Once the Instant Pot has finished cooking, let rest for 10 minutes, then release remaining pressure. Add reserved veggies and shrimp, plus beans and stir gently. Garnish with shredded cheese, chopped cilantro, and lime juice (optional).</div></div></div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-31281988248827698652023-02-05T10:47:00.003-08:002023-02-05T10:50:25.922-08:00Shrimp la la rice (Instant Pot)<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx62juvmFeZJdkrXuhJd2y-IUiXNXyh7K0tLlBMT4DiXd2fCmyfSICA8D9yQFV5Wxa2VR86WRepvswh4Q49VIvfuG1hGxy8wj9KLRYwRWcW3T0xIt_xLlav-hmZUObFmgl6_dWQtbsrLV0RFZ13uCWYmwHZcwfxeRm-nrqWNHmMSjSMtd-RVT9oYyB/s1600/shrimp-lala-with-rice-1600x778.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Instant Pot shrimp la la rice" border="0" data-original-height="778" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx62juvmFeZJdkrXuhJd2y-IUiXNXyh7K0tLlBMT4DiXd2fCmyfSICA8D9yQFV5Wxa2VR86WRepvswh4Q49VIvfuG1hGxy8wj9KLRYwRWcW3T0xIt_xLlav-hmZUObFmgl6_dWQtbsrLV0RFZ13uCWYmwHZcwfxeRm-nrqWNHmMSjSMtd-RVT9oYyB/w640-h312/shrimp-lala-with-rice-1600x778.jpg" width="640" /></a></div><br />This is my latest riff on my <a href="https://perfectrecipeproject.blogspot.com/2018/08/shrimp-la-la.html">shrimp la la</a> recipe, which is a copycat recipe from a long-closed but beloved Baton Rouge, Louisiana restaurant, Aladdin Café. Their Middle Eastern shrimp and <a href="https://perfectrecipeproject.blogspot.com/2011/07/chicken-la-la.html">chicken la la</a> dishes were a bit like shawarma, but better. <span style="background-color: white; font-family: Lora, serif;">I'm going to make a bold statement and say that this is the best marinade I've had. It is umami-rich, garlicky, and has just the right amount of tang. The balsamic vinegar and Worcestershire helps the shrimp develop excellent browning. </span><div><span style="font-family: Lora, serif;"><br /></span></div><div><span style="font-family: Lora, serif;">It's winter, so I wanted to develop a cozy, one pot meal highlighting shrimp la la. Here, marinated, seared shrimp la la is tucked into seasoned rice studded with caramelized onions, bell peppers, olives, spinach, and feta.<br /></span><br /><b>Shrimp marinade</b><br />2 T olive oil<br />1 lb medium or large shrimp, peeled and deveined<br />2 T Worcestershire sauce<br />1 T lemon juice<br />1 T balsamic vinegar<br />1 t garlic powder<br />1 t dried oregano<br />1/2 t black pepper<br />1/2 t salt<br /><br /><b>Rice mixture</b><br />1 T olive oil</div><div>1 large red onion, diced<br />1 bell pepper, cut into strips<br />1 T minced garlic<br />black pepper to taste<br />1 t oregano <br />2 cups water<br />2 cups brown rice, rinsed (You could use white rice instead. If you do this, pressure cook it for just 5 minutes, let rest for 10 more, and then proceed with the recipe)<br />1 t salt<br /><br /><b>Add after cooking</b><br />2 T lemon, optional<br />1/3 cup Kalamata olives<br />~ 3 oz fresh baby spinach<br />handful chopped parsley<br />feta<br /><br />Marinate the shrimp for 30-45 minutes. Then, drain shrimp, reserving marinade. </div><div><br /></div><div>Sauté shrimp in olive oil in Instant Pot on high, about 3-4 minutes per side, until slightly caramelized. Remove shrimp and set aside. </div><div><br /></div><div>Sauté onion and bell pepper for about 5 minutes, until beginning to caramelize. Add garlic and pour in reserved marinade. Cook until the marinade starts to caramelize slightly. Remove most of the onion, bell pepper, and garlic and set aside, leaving any remaining marinade in the pot. (Removing the veggies will keep them from getting overcooked in the rice.) </div><div><br /></div><div>Add pepper, oregano, water, rice, and salt, stir and cover. Set Instant Pot to pressure cook for 20 minutes. </div><div><br /></div><div>Once the Instant Pot has finished cooking, let rest for 10 minutes, then release remaining pressure. Add reserved veggies and shrimp, lemon juice, olives, and spinach and stir gently, wilting the spinach. Garnish with parsley and feta. </div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-16852417288258417322023-01-14T11:45:00.005-08:002023-09-18T09:01:09.010-07:00Vegetarian Avgolemono (creamy lemony Greek chickpea and rice soup)<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkvKpgrXkjQTtI1ZH15bIl0c71DwnAKt5V2LG6WGPCWwkqjTcnfyN-lQ7cmt-9DM3-zwuvorvW7mqVRznJ50_69xEuUalKsQBqvcULh8jGD8NFfHve6Z63MWGizfiKfGggbmYYNNXkIECYWqEGutm0phjOy3oqqMic3ckOhDSMLCVvRqI0PXprf9z/s3736/lemon%20soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetarian Avgolemono" border="0" data-original-height="1742" data-original-width="3736" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkvKpgrXkjQTtI1ZH15bIl0c71DwnAKt5V2LG6WGPCWwkqjTcnfyN-lQ7cmt-9DM3-zwuvorvW7mqVRznJ50_69xEuUalKsQBqvcULh8jGD8NFfHve6Z63MWGizfiKfGggbmYYNNXkIECYWqEGutm0phjOy3oqqMic3ckOhDSMLCVvRqI0PXprf9z/w640-h298/lemon%20soup.jpg" width="640" /></a></div><br />January calls for a healthy, restorative soup. This is a vegetarian riff on Avgolemono, a creamy, lemony Greek chicken and rice soup. Here, I use chickpeas instead of chicken and brown instead of white rice, which add a lovely nutty flavor and a hearty texture. The broth is fortified with veggies and one of my favorite shortcut ingredients, Better than Bouillon. The juice and zest of a whole lemon really makes the flavors sing. Tempering eggs into the soup is a traditional method to develop a silky, creamy sauce. Sometimes, I prefer a clear broth, and just leave out the egg. Alternatively, if you would like a creamy texture and are vegan, you can either puree some of the chickpeas or use <a href="https://simple-veganista.com/lemon-chickpea-orzo-soup/">tahini</a>.</div><div><br /></div><div>This recipe can be made on the stovetop, or in less than half the time in an Instant Pot or pressure cooker (see variations below). Like any soup, it gets better the longer it sits. It reheats well as long as you are careful not to overheat it (which could scramble the eggs).</div><b><div><b><br /></b></div>Vegetarian Avgolemono</b><br />1 T olive oil<br />1 onion, diced<br />3 carrots, diced<br />4 ribs celery, diced<br />4 garlic cloves, minced<div>7 cups water<br />3/4 cup brown rice, rinsed<br />2 cans chickpeas<div>2 heaping T Better than Bouillon (I like "no chicken" flavor)<br /><div>1 t Italian seasoning or rosemary and/or oregano</div><div>salt and fresh black pepper to taste</div><div>2 large eggs (optional; sometimes I leave this out for a clear chicken soup vibe)<br />juice and zest of 1 lemon<br />2 handfuls spinach (optional)<br />leaves from 1 bunch parsley, chopped<br /><br />Sauté onion, carrots, celery with oil in a Dutch oven, soup pot, or Instant Pot until softened. Add garlic and sauté one more minute, then add water, rice, chickpeas, Better than Bouillon, and seasoning. If cooking on the stovetop, cover and simmer for 40 minutes and do not stir. If using the Instant Pot, seal and cook 18 minutes, then quick release. Temper eggs by whisking in a bowl and slowly adding hot liquid from the soup a few T at a time. This prevents them from scrambling. Once the egg mixture is very warm, add it slowly, stirring constantly to the soup. Bring soup back to a simmer to thicken, then stir in spinach, if using, and lemon juice and zest. Taste and adjust for seasoning and texture. If soup is too thick for your liking, add water to thin as needed. Garnish with a copious amount of parsley. <br /></div></div></div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-30686378044784315032023-01-07T09:36:00.002-08:002023-01-08T09:19:12.744-08:00California wedding lasagna (with roasted veggies and smoked cheese). A wedding story and a Pyrex disaster.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDfOXLhn6stDe0Fh7y1dYTlvFjSkLw8INC88eGJiyCToYth6jGdCfax7ZKlZZ4_I4EYzLIzs1qeYrnOd1CBNDyqgWkKqMelOZ45SNlBiOmWablPi0hfCVPftxK51Nj2zywYcV2yxVti98xxpqW4BKF7O5u9RAYxg0DCTN4TvpNK4e4-hg0E4RaWoE/s2400/fernando-hernandez-tBU7aWWZ0ns-unsplash.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="San Francisco City Hall" border="0" data-original-height="2400" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDfOXLhn6stDe0Fh7y1dYTlvFjSkLw8INC88eGJiyCToYth6jGdCfax7ZKlZZ4_I4EYzLIzs1qeYrnOd1CBNDyqgWkKqMelOZ45SNlBiOmWablPi0hfCVPftxK51Nj2zywYcV2yxVti98xxpqW4BKF7O5u9RAYxg0DCTN4TvpNK4e4-hg0E4RaWoE/w320-h400/fernando-hernandez-tBU7aWWZ0ns-unsplash.jpg" width="320" /></a></div>Almost 15 years ago, my husband and I got married in the ornate Beaux-Arts San Francisco city hall and had a casual party in the courtyard of our tiny Outer Sunset apartment. I made all the food at the reception, except the cake, which we ordered from Lucky (they forgot to make it and pulled one together at the last minute). We were not yet pescatarian at the time, but most of our friends were, because <i>San Francisco</i>. Back then, it felt like a challenge to make a vegetarian meal, and I really wanted it to taste hearty and meaty, so I developed a lasagna studded with a variety of roasted veggies and smoked cheese. Afterward, instead of a first dance, my husband and I played a Rockband set. Our wedding was totally "us," and everyone dug the food. <div><br /></div><div>I haven't made that lasagna since, because I didn't have a recipe, so I set about recreating and updating it. It did not go well. I roasted the veg and prepped each layer. Each layer was perfectly seasoned and I was excited to taste them together. It seemed like I had captured the recipe! I assembled the entire lasagna in my Pyrex baking dish, and it was ready to go in the oven. While I turned around to grab my oven mitts, something happened! Was it a ghost? Did I place it in a a precarious spot on top of the oven? Probably a ghost. I heard a loud crash and felt gooey broken glass scatter around my feet. The entire lasagna was slumped upside-down on the floor in a wet pile, glistening with broken glass.* Tiny red shards of glass covered the entire kitchen floor and beyond. I was barefoot and could not move beyond the snow angels of glass around my feet. I had to yell to my husband to throw me some shoes. When he got a view of the kitchen, he was stunned for a minute, mouth hanging open. He ended up doing most of the cleanup because I was so devastated that my special lasagna had been destroyed. We scooped up the heavy, wet pile of lasagna with a shovel and ordered sushi.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-xRazQa7gU4CtXcycszhvGes31VTbSVMg9WkSfJJamv7JcBiodBHlxFIh29HS0ha44mi3hPWKKRIgmsWamD4mJGBfgIE1H6zwu3kgZZQRX7aO7PiuQZjsPOyBwXWZpbbVUllI7-ZwhBlA6g9HfCad6D1evfDxBOjcSbxFbyk1D9STAFN4dFI1TRg/s1600/veggie-lasagna-1600x778.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="California wedding lasagna" border="0" data-original-height="778" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-xRazQa7gU4CtXcycszhvGes31VTbSVMg9WkSfJJamv7JcBiodBHlxFIh29HS0ha44mi3hPWKKRIgmsWamD4mJGBfgIE1H6zwu3kgZZQRX7aO7PiuQZjsPOyBwXWZpbbVUllI7-ZwhBlA6g9HfCad6D1evfDxBOjcSbxFbyk1D9STAFN4dFI1TRg/w640-h312/veggie-lasagna-1600x778.jpg" width="640" /></a></div><div><br /></div>Marriage is about dedication, and I am nothing if not persistent. I was not going to let the wedding lasagna story end in failure. So the next week, once the sharp edge of my emotions wore off, I started all over again. Prep was easy, I had "practiced" the week before. This time, it made it safely into the oven in a metal pan. The finished dish was worth the chaos. The distinctive smoky cheese and multitude of roasted veggies brought me back to my wedding party. I'll definitely be adding this to my rotation, perhaps again on our anniversary, but never again with a Pyrex dish. If you're looking for a simpler vegetarian lasagna, you can try my <a href="https://perfectrecipeproject.blogspot.com/2022/06/vegetarian-lazy-lasagna.html">vegetarian lazy lasagna</a>. </div><div><br /></div><div>*This is not the first Pyrex disaster I've witnessed. Once, as a child, I witnessed my mother pull a Pyrex of baked chicken out of the oven, which unprompted, shattered into pieces in midair, leaving shard-shaped burns in our linoleum floor until we replaced it. Amazingly, no one was hurt, and I did not learn my Pyrex lesson.</div><div><div><br /><b>Roasted veggies:</b><br />1 onion, sliced into strips<div>1 red or orange bell pepper, sliced into strips<br /><div>1 lb button or cremini mushrooms, sliced<br />1 eggplant, sliced into 1/2 inch planks<br />1 zucchini, sliced into 1/2 inch planks<br />1 t kosher salt<br />a few grinds black pepper<br />3 T olive oil<br />1 T balsamic or red wine vinegar</div><div><br /></div><div><div><div><b>Filling mixture:</b><br />16 ounces cottage cheese or ricotta cheese (<span style="background-color: white; font-family: Lora, serif; font-size: 16px;">Years ago, I saw </span><a href="https://www.cooksillustrated.com/recipes/4662-baked-ziti" style="background: rgb(255, 255, 255); color: #cc5151; font-family: Lora, serif; font-size: 16px; text-decoration-line: none;">Cook's Illustrated</a><span style="background-color: white; font-family: Lora, serif; font-size: 16px;">'s tip that cottage cheese is better in baked pasta dishes than ricotta, and I didn't believe it for a long time. When I finally tried it for myself, I was convinced. Instead of the sometimes mealy, dry, and pasty ricotta, the cottage cheese stayed creamy and melted a bit like mozzarella cheese. </span><br />1/2 cup grated Parmesan <br />1 t Italian seasoning or handful of fresh herbs if you have any on hand<br />1 t garlic powder<br />1/2 t salt<br />black pepper and red pepper flakes to taste</div><div><br /></div><div><div><b>Other ingredients:</b></div><div>1 lb dry lasagna noodles (I used Barilla, which contains about 18 sheets)<div><div>24 oz jar marinara sauce (I like a roasted garlic or fire roasted tomato flavor here)<div>16 ounces shredded smoked mozzarella cheese (in a pinch, you can make your own by tossing the mozzarella with 1/2 t liquid smoke)</div></div></div></div></div><div><div><br /></div><div><b>Instructions</b><br />Boil about 1 1/2 quarts of water in a kettle or on the stovetop. Lay out dried lasagna noodles in a rectangular pan or baking dish. Once water is boiling, pour over noodles and allow to sit while preparing the rest of the dish, about 15 minutes. It helps to shuffle the pasta around once in the first few minutes to keep it from sticking.</div><div><br /></div><div>Preheat oven to 450 degrees. Grease a sheet pan for roasting veggies and a 13 X 9 baking pan. Toss the veggies together in a bowl with their seasonings. Transfer to the sheet pan and baking pan, and place one on the top rack of the oven, and one on the bottom rack. Roast 20 minutes, switching pans halfway through. This way you don't even have to stir them! After they've finished roasting, remove from oven, lower the temperature to 400, and begin layering lasagna.</div><div><br />In the meantime, in a large bowl, stir together all filling mixture.<br /></div><div><br /><b>Here's a rundown of how you will layer the lasagna:</b></div>1. Spread about 1/4 cup marinara on the bottom of the 13 x 9 pan<br />2. Lightly drain the soaking water from the noodles. Lay about a 1/3 of the noodles (about 6) on top of the marinara in a single layer, tearing some to fit if needed.<br />3. Lay about 1/3 of the roasted veggies on the noodles.<br />4. Spread about 1/2 of the cottage cheese mixture<br />5. Pour about 1/2 of the remaining marinara sauce<br />6. Sprinkle about 1/3 of the mozzarella<br />7. Next, layer another 1/3 of the noodles (about 6)<br />8. Lay another 1/3 of the roasted veggies on the noodles.<br />9. Spread the remaining 1/2 of the cottage cheese mixture<br />10. Sprinkle another 1/3 of the mozzarella<br />11. Next, layer the final 1/3 of the noodles (about 6)<br />12. Lay the final 1/3 of the roasted veggies.<br />13. Pour the remaining 1/2 of the marinara sauce<br />14. Sprinkle with the remaining 1/3 of mozzarella<br /><br />Once assembled, cover with foil and bake at 400 degrees for 45 minutes. Remove foil and bake another 10 minutes. Let stand for 5 minutes after removing from oven. </div></div></div></div></div></div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-71077690549824389282022-12-26T15:02:00.002-08:002022-12-27T09:11:42.966-08:00Holiday fondue party!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7NvXjQCH4o1EvY9_xP2NpHJohjhU9M0l5AmqXdOuM-vxyzfWhEzNc7lWO7XbTHorZa0-f5C0BDX0-1z0tU0VIHDejt4Yshau-yE_vBxOI-iXUHNjHRM390bY6r_e30pRWVn8NuudCczPn50rOokqOluqqeUByR4XAXEZ-6Q6VLCqGEfOZ2peOu-e/s2606/20221225_150235.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2236" data-original-width="2606" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7NvXjQCH4o1EvY9_xP2NpHJohjhU9M0l5AmqXdOuM-vxyzfWhEzNc7lWO7XbTHorZa0-f5C0BDX0-1z0tU0VIHDejt4Yshau-yE_vBxOI-iXUHNjHRM390bY6r_e30pRWVn8NuudCczPn50rOokqOluqqeUByR4XAXEZ-6Q6VLCqGEfOZ2peOu-e/w400-h344/20221225_150235.jpg" title="Getting our first course set up while Morty supervises" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Getting our first course set up while Morty supervises</td></tr></tbody></table>My sister-in-law Rosie hosts a fondue dinner every Christmas Eve. We won't travel to see them until the new year, but we were inspired to continue the tradition. Fondue is great because you can graze throughout the day, interspersing courses with presents, puzzles, and gingerbread decorating! Here was our three-course lineup! We even made a homemade baguette for dipping!<div><br /></div><div>Over the years, we collected two fondue pots and a "Little Dipper" mini-crockpot, so we thought we were all set. Shortly before cooking, we discovered that one of our fondue pots was broken, and the second one needed Sterno that we didn't have, so we had to pivot. There's nothing I like more than a cooking challenge, so we decided to use our reliable Little Dipper for the cheese and chocolate courses, and my beloved Instant Pot for the broth course! </div><div><br /><div><div><b>Beer Cheese Fondue</b></div><div>1/4 cup flour</div><div>1 12 oz beer (a light-to-medium bodied beer is good here, depending on your preferences)</div><div>8 oz shredded cheddar</div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4DzOog64UNYtCCzwIDJSbDOa16Eb43_wTe9IizyJiNDGlZUNDOxpOuA3h8d-4SDIb7dNkgmpZeDiBBkXEs6ubMzRzXlpSCfOIY9VEzyuqDSFZB9RwBQ3LnK_bePq_2XRVzTdpBuQhefKWVW1a7artBVlDJP-oyft02RDinJu1ov9ZsENHKx2qk_0/s4000/20221225_151009.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2252" data-original-width="4000" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4DzOog64UNYtCCzwIDJSbDOa16Eb43_wTe9IizyJiNDGlZUNDOxpOuA3h8d-4SDIb7dNkgmpZeDiBBkXEs6ubMzRzXlpSCfOIY9VEzyuqDSFZB9RwBQ3LnK_bePq_2XRVzTdpBuQhefKWVW1a7artBVlDJP-oyft02RDinJu1ov9ZsENHKx2qk_0/w400-h225/20221225_151009.jpg" title="Homemade baguette!" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Homemade French bread!</td></tr></tbody></table>4 oz shredded gouda</div><div>1 t garlic powder</div><div>1 t Worcestershire sauce</div><div>1/2 t dijon or stone ground mustard</div><div>1/2 t smoked paprika (optional)</div><div>dash of hot sauce</div><div><br /></div><div><i>Dippers:</i></div><div>bread</div><div>pretzels</div><div>apple slices</div><div>bell pepper slices</div><div>cooked meatballs</div><div><br /></div><div>In a saucepan or electric fondue pot, whisk together beer and flour and bring to a simmer. Place heat on the lowest setting and add seasonings and stir in cheese by the handful. Once melted and smooth, serve immediately in a vessel that provides gentle heat, like a fondue pot on a low setting or a small crockpot. </div><div><br /></div><div><b>Roasted Garlic Fondue</b></div><div>1 cup white wine</div><div>2 cups water</div><div>1 T Better Than Bouillon Roasted Garlic flavor</div><div>1 t Italian seasoning</div><div>black pepper</div><div><br /></div><div><i>Dippers:</i></div><div>raw shrimp or other seafood</div><div>mushrooms</div><div>zucchini</div><div><br /></div><div><i>Zesty garlic aioli sauce:</i></div><div>1/2 cup mayonnaise</div><div>3 cloves garlic, pressed or minced very finely</div><div>1 T lemon juice</div><div>1 t Worcestershire sauce</div><div>1 t dijon or stone ground mustard</div><div>black pepper to taste</div><div>hot sauce if desired</div><div><br /></div><div>In a vessel that will be able to sustain a simmer, like an electric fondue pot or a small Instant Pot, bring wine to a simmer, add remaining ingredients, and serve. Spear raw veggies and seafood, and allow to cook in hot broth for a few minutes before eating. Serve with aioli.</div><div><br /></div><div><b>Chocolate Dulce de Leche Fondue</b></div><div>1 can Dulce de Leche</div><div>1/3 cup milk of choice</div><div>4 oz unsweetened chocolate (I used Bakers)</div><div>pinch of flakey salt (optional) </div><div><br /></div><div>In a saucepan or fondue pot, heat Dulce de Leche and milk on low until warmed, 3-5 minutes. Break chocolate into small pieces and stir in until melted. Once melted and smooth, serve immediately in a vessel that provides gentle heat, like a fondue pot on a low setting or a small crockpot. Sprinkle with flakey salt if desired. </div><div><br /></div><div><i>Dippers:</i></div><div>pretzels</div><div>berries</div><div>apple</div><div>marshmallow</div><div>bananas</div></div></div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-66701488817204595152022-12-11T11:26:00.002-08:002022-12-11T11:26:40.272-08:00Pecan pralines from a Louisiana native<div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk8rzTbnw59rbloQO-HFdG1d1lQWhnqusWEk_H0Q9TBuaMqfvlstIy8OlVHEKgDtIFCMGZoCywXZVFRVsHYZIYGXeX0YBHK8XxxP9mkGnLDkKs1hmlhIDyS-scBrMs2CQsPZA1xg7CWyPxQ9ApxSiNNCLrdl4xU62yN7cOo0KE0PmTELkBR36AXei6/s3379/20221203_140956.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3379" data-original-width="2252" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk8rzTbnw59rbloQO-HFdG1d1lQWhnqusWEk_H0Q9TBuaMqfvlstIy8OlVHEKgDtIFCMGZoCywXZVFRVsHYZIYGXeX0YBHK8XxxP9mkGnLDkKs1hmlhIDyS-scBrMs2CQsPZA1xg7CWyPxQ9ApxSiNNCLrdl4xU62yN7cOo0KE0PmTELkBR36AXei6/w266-h400/20221203_140956.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Getting ready for our Cajun holiday party, <br />Morty posed with the pralines</td></tr></tbody></table>If you're from Louisiana or other parts of the Southern United States, the word "praline" conjures a creamy confection holding together a pile of big pecan halves. If you are not from that part of the world, you may have a very different mental image of a praline, from candied pecans, to European chocolate <a href="https://en.wikipedia.org/wiki/Praline_(Belgian_chocolate)">bonbons</a>. </div><div><br /></div><div>This Louisiana kind of praline is one of my favorite desserts. I love to make it for people who have not encountered it before and give them away as holiday gifts. This year, I served them at the end of a Cajun food-themed holiday party. None of the guests were from the south, and many expressed surprise at their texture. Their caramel color, studded with nuts, leads people to expect them to be chewy like caramel or hard and crunchy like brittle. They are neither. In fact, they are IMHO, way better. They are soft, creamy, slightly crumbly, and melt in your mouth. The texture is almost like brown sugar fudge. And they are deceptively easy to make!</div><div><br /></div><div>The two piece of equipment you'll need are a food thermometer that goes up to 240 degrees, and waxed paper.</div><div><br /></div><b>Pecan pralines</b><br />1 cup light brown sugar <br /> 1 cup white sugar <br /> 1/2 cup evaporated milk <br /> 1/4 cup butter <br /> 6 oz pecans <br /> 1 t vanilla<br /><br />In a medium saucepan, toast pecan halves on medium heat for 3 minutes, tossing occasionally. Remove nuts and set aside. <div><br /></div><div>Combine sugar, milk, and butter in saucepan over medium heat and bring to a boil. Lower heat until it reaches a simmer, and cook, stirring frequently, until the mixture reads 236-238 degrees F (soft ball stage).</div><div><br /></div><div>Remove pot from heat and add pecans and vanilla. Allow to cool for 5 minutes, until mixture becomes slightly opaque. </div><div><br /></div><div>Drop by tablespoonfuls on waxed paper. Let cool completely, a couple of hours.</div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-85535172039063366852022-11-20T08:21:00.004-08:002023-04-04T18:19:21.860-07:00Chili crisp cabbage<div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8GGzbQ1tz94Hpy5kQjbRExjW3Y_lVQmVyTUDkfRJAxhqPp66JNouJhod8dL6kgsTaD7bdYQipUrBv4YWvyF-6uYcFu2c3sUenXAAqtiffah_gP_-HrqDU8wa60cDUKhYU2e7H73f6iWUOp5gB9fF9eGXEGpBF92na09PZPOjIyiufh0zV22z5co-e/s1600/stir-fry-cabbage-1600x778.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="778" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8GGzbQ1tz94Hpy5kQjbRExjW3Y_lVQmVyTUDkfRJAxhqPp66JNouJhod8dL6kgsTaD7bdYQipUrBv4YWvyF-6uYcFu2c3sUenXAAqtiffah_gP_-HrqDU8wa60cDUKhYU2e7H73f6iWUOp5gB9fF9eGXEGpBF92na09PZPOjIyiufh0zV22z5co-e/w640-h312/stir-fry-cabbage-1600x778.jpg" title=""Scary spice" cabbage with tofu" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">"Scary spice" cabbage with tofu<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div>I get my favorite recipe ideas from travel. This time, the inspiration was from a trip I wasn't even on! My husband visited Atlanta recently and friends took him to one of their favorite Chinese restaurants, <a href="https://www.tastychina.net/">Tasty China</a>. He was raving about everything he tasted, but his favorite was something he described as stir fried cabbage in chili crisp sauce. This stood out to me because neither of us are fans of cabbage, and he's afraid of chili crisp!</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAQRm_1suxLBt0zLNfmkrtSXBifVrrsHbLypCLMAj_7v9Eskbgz_LylutbV20if8h0FfyqfhWk-S4p8R6aF_7fc-3OptdguiNrqWOkMFlEjELl_4oC828e1_cp0aWGtJMeeo-o6aSdwtEHgWl_qefGIUuJx1GnB0H6z_xneugArgAYkRKIGhYle7E/s1500/811kebEEtCS._SL1500_.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Chili crisp in a jar" border="0" data-original-height="1500" data-original-width="1205" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAQRm_1suxLBt0zLNfmkrtSXBifVrrsHbLypCLMAj_7v9Eskbgz_LylutbV20if8h0FfyqfhWk-S4p8R6aF_7fc-3OptdguiNrqWOkMFlEjELl_4oC828e1_cp0aWGtJMeeo-o6aSdwtEHgWl_qefGIUuJx1GnB0H6z_xneugArgAYkRKIGhYle7E/w258-h320/811kebEEtCS._SL1500_.jpg" width="258" /></a></div><br />Funny side note: I bring out my bottle of chili crisp every chance I get to add flavor to ramen, fried rice, etc. My husband looked at the bottle and decided it looked too spicy. Visible chunks of chilis floating in oil? A stern looking woman on the label? He called it "scary spice," and refused to taste it. The truth is, chili crisp isn't actually very spicy. It has a medium heat level, and a funky numbing numbing sensation from Sichuan peppercorns, but the main flavor it brings to the table is umami. He finally learned this when he was emboldened by the delicious food at Tasty China and tried this cabbage dish.</div><div><br /></div><div>After my husband shared a link to the menu, I did some internet sleuthing and created a simple version with what I had on hand. Even though I never tasted the original, he said I came pretty close. I look forward to trying Tasty China's and getting more inspiration when I'm in Atlanta next year. In the meantime, for this home cook, this is a deceptively easy recipe that is greater than the sum of its parts. It also may be the first cabbage recipe I've truly loved. </div><div><br /></div><div>**If you'd like to turn this into a complete meal, tear up a box of firm or extra firm tofu and sauté it with the cabbage. Add an extra tablespoon of chili crisp and an extra splash of water. </div><div><br /></div><div><b>"Scary spice" cabbage</b></div>Sauce:<br />3 T water<br />2 T vinegar<br />1 T soy sauce<br />1 T chili crisp<br />1 t sugar<br />1 heaping t cornstarch<br />2 cloves minced garlic<br />1/2 t sesame oil<br /><b><br /></b>Stir-fry:<br />1 t neutral oil like canola<br />1 T chili crisp<br />1/2 small head cabbage, chopped into 1 1/2 inch pieces<br /><div><br />Combine the sauce ingredients in a small bowl or cup.</div><div><br />Heat a large skillet or wok (I used cast iron) to medium-high. Add oil, 1 T chili crisp, and cabbage. Stir and cook until the leaves just start to turn tender.<br /><br /></div><div>Stir the sauce again to distribute any cornstarch that collected at the bottom and pour into the pan. Stir and saute until the cabbage turns tender but still crispy, and the sauce has thickened, several more minutes.</div>Dr. Kathleenhttp://www.blogger.com/profile/01735577663619757233noreply@blogger.com0tag:blogger.com,1999:blog-6398130024759875264.post-53659426679156424092022-11-06T15:21:00.004-08:002022-11-06T15:21:52.599-08:00Cheesy roasted veggie and chickpea bake<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOj03ElpNHiygWC2TADJO7dDtSnNFcqDxazW8gwloEp5nibpAMUldhWggmxpGO0GC5mAfpxlt1QZQV7fm7CuebdyNN_kLW3AZXKiLhmnPmGlx7yt_mmqRKC31zPSqlmI8RihTQptNvVY0IKMh0SA55XcuWqUzxHtKrU1Xyu-oJxq62ufUX43as-R9J/s1600/veggie-casserole-1600x778.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cheesy roasted veggie and chickpea bake in its a pan" border="0" data-original-height="778" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOj03ElpNHiygWC2TADJO7dDtSnNFcqDxazW8gwloEp5nibpAMUldhWggmxpGO0GC5mAfpxlt1QZQV7fm7CuebdyNN_kLW3AZXKiLhmnPmGlx7yt_mmqRKC31zPSqlmI8RihTQptNvVY0IKMh0SA55XcuWqUzxHtKrU1Xyu-oJxq62ufUX43as-R9J/w640-h312/veggie-casserole-1600x778.jpg" width="640" /></a></div><br />As soon as fall hits, I get so excited for roasted veggies in all their incarnations! This casserole is one of my favorite applications because it is infinitely flexible. Just roast whatever veggies you have on hand, add a can of chickpeas and some cheese, and you have a cozy, hearty meal! This stores and freezes well, making it one of my favorites to have on hand to bring for work lunches.<div><br /><div><div><div><b>Cheesy roasted veggie and chickpea bake</b><div>Use approximately 2 1/2-3 pounds of whatever veggies you have on hand, cut into bite sized pieces. <i>Here's one of my favorite combos:<br />4 carrots, sliced into rounds <br />1 medium zucchini or other squash, sliced into rounds <br />1 bell pepper, sliced <br />1 lb mushrooms, halved <br />1/2 lb cauliflower florets <br />1 small red onion, diced into large chunks</i></div><div><br /></div><div>Marinade<br />2 T olive oil<br />1 T red wine vinegar <br />1/2 t salt<br /><br />Sauce mixture<br />8 oz block cream cheese, softened<br />1 heaping t Italian seasoning or 2 T whatever fresh herbs you have on hand<br />1 heaping t garlic powder <br />black pepper and red pepper to taste <br />4 oz shredded cheese, about 1 cup (I did Italian blend)</div><div>1 can chickpeas, drained<br /> <br /> Preheat oven to 450. In a large mixing bowl, combine vegetables and marinade. </div><div>In order to roast the veggies quickly and evenly, spread them out into two pans: one sheet pan and one ~ 9X13 pan or casserole dish. Place one pan at the top of the oven and one at the bottom. Roast 8 min, then switch pans from top to bottom, and cook another 8 min. You don't even have to stir if you switch the pans!<br />While that is roasting, mix sauce ingredients in the large mixing bowl.<br />Once veggies are roasted, pour them into the mixing bowl with the sauce and stir together. The warmth from the veggies will soften the sauce mixture and stirring will get easier as you go.</div><div>Pour the mixture into the same casserole dish you used earlier, top with a handful of cheese, and bake at 400 for 10-13 minutes, until heated through.<div class="wprm-recipe-instructions-container wprm-block-text-normal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #424242; font-family: Adelle; font-size: 17px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="wprm-recipe-instruction-group" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><ul class="wprm-recipe-instructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style: none; margin-block-end: 0px; margin-block-start: 0px; margin-block: 0px; margin: 0px; outline: 0px; padding-inline-start: 0px; padding: 0px; vertical-align: baseline;">
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