Cooking Notes – June 2014

He approves of being fed

He approves of being fed

So far it appears to be the month of Jamie Oliver and Pasta…not a bad month to have, if you must pick a theme.

Marcella Hazan’s Rice and Smothered Cabbage Soup Simple and delicious. A friend who’s an excellent cook shared the recipe – her recommendations never send us wrong. Served with a salad of sliced tomatoes sprinkled with salt and pepper and drizzled with olive oil and balsamic.

Fresh Tomato, Basil, and Brie Pasta An old favorite from The Silver Palate Cookbook. Made for our church small group’s wrap up dinner and served with salad, Jamie Oliver’s Yogurt Salad Dressing, and bread, plus this cheesecake from the Joy of Cooking (we always skip the sour cream topping, which we don’t like), and a sauce made of raspberries cooked down with sugar and a smidge of water and corn starch.

Pasta with Lemon Cream and Prosciutto Everyone from babies to adults loved this dish – a banner day since the Man usually doesn’t like dishes with citrus flavorings. I only followed the recipe loosely based on what we had in the house. 1 shallot (though more wouldn’t hurt), no orange peel, fresh baby spinach instead of peas, no mint, whole wheat pasta. Sauteed sliced chicken with salt, pepper, garlic powder, and a squeeze of lemon at the end and put a few pieces on each pasta serving. Only used 1 slice diced prosciutto (about right – more would make it too rich in my opinion). Nice balance of fresh, creamy, and spicy. Could substitute other lemon-friendly veggies for variety.

Mini Shell Pasta With A Creamy Smoked Bacon and Pea Sauce by Jamie Oliver. No, we didn’t eat all these pastas in a row. I threw this together for a quick dinner after returning from vacation. It was good, but the first Jamie Oliver recipe I haven’t fallen head over heels for. The kids didn’t particularly like it at first try, though I’m sure they would after repeat exposures.

Chicken Fajitas, another from Jamie Oliver. Tasty with lots of nice fresh veggies. I ended up using a pre-made guacamole from the grocery store deli, but much prefer homemade. This dish was primarily memorable for the epic cleanup required on the griddle – my husband is a saint. Both kids liked the meat, and Annie enjoyed chowing down on the peppers as well.

Asian Chicken Noodle Broth from, you guessed it, Jamie Oliver. This dish has become a staple in our home over the last half year. We have it about once a month, varying the technique and ingredients every time. It’s a great way to use up leftover bits of veggie or nice scraps of meat. I use vermicelli noodles made from brown rice for a bit of a healthy boost, and we both like to squirt a bit of hoisin sauce on when serving. Just the noodles on their own, cooked as they are with ginger, broth, and chile, are very nice. This dish is a touch spicy for the kids so far, but they’re working up to it with pieces of meat and veggie from our bowls.

Cooked Turnip Greens with Cornbread, both recipes from Joy of Cooking. I grabbed the greens at the farmers market, cooked them low and slow with some leftover ham from the freezer as well as bacon, and served with hunks of cornbread for dipping in the sauce. Delicious. I’ve never really liked most “mess o’ greens” dishes we’ve had in the South, but I think the problem has been cooking method (too short, resulting in chewy bitter greens). These were melt in your mouth and delicious.

Crock Pot Yogurt Not a dinner, but my first attempt at homemade yogurt. I’d never realized you could make it in a crock pot until Sarah at The Provincial Homemaker posted about it. Very easy, very delicious, and very inexpensive. I used 1/4 cup of Stoneyfield plain whole milk yogurt and 1/4 cup of Greek Gods Plain Greek Yogurt for starter. Even with organic milk, making this yogurt at home worked out to about $1.25 per 32 oz container compared to $3.79/$4.00 for the storebought stuff. I chilled the whole crock pot insert full of yogurt in the fridge for 6 hours at the end of the process for a little extra thickening. Next time I may try straining through cheesecloth for a greek yogurt texture.

Fried Rice using a recipe from the Man’s step mother. I used up leftover pork from a church pig roast (delicious!) plus egg and odds and ends of veggies like broccoli, scallions, onions, garlic, etc. Used a mix of low sodium soy sauce, hoisin sauce, and sriracha sauce for seasoning. This was a treat for the Man for Father’s Day. Jack loved it, while Annie was initially hesitant but ate most of it in the end.

Cooked Beet Greens with Cornbread, both recipes from Joy of Cooking. I hadn’t intended to make greens twice in two weeks, but a friend gave us a bunch of lovely beet greens when cleaning out her fridge for a move. I cooked these a bit less long than the turnip greens since beets are more delicate.

Flatbread Pizzas using naan and this shortcut recipe from Jacques Pepin (look for “Lavash Pizza” halfway down the page). Great, and loved by everyone from adults to toddler. I sauteed diced portobello mushrooms, sprinkled them over the oiled naan, layered with very thinly sliced tomatoes and shredded basil from the garden, then topped with shredded parmesan and thinly sliced fresh mozzarella. The only problem is that it’s a bit soft in the middle due to all the layers. Next time I might cook the oiled naan for four or so minutes first to crisp it before adding the toppings. Also, fresh mozzarella has more moisture than the regular grocery store variety.

Roasted New Potatoes with Portobello Mushrooms and Rosemary, Baked Zucchini with Parmesan This was such a nice summery meal, all from local farmers except the mushrooms. I scrubbed the potatoes (halving or quartering any bigger than an inch or so, parboiled them about 10 minutes in salted water, then tossed them in a baking dish with cleaned portobello mushrooms. Sprinkled everything with sea salt, pepper, diced garlic, diced rosemary from the garden and a bit of olive oil, then tossed. Roasted at 425 for 25 minutes with a stir in the middle. At the same time I thinly sliced yellow and green zucchini, arranged them in a thin layer in a pan, sprinkled with salt and pepper, topped with shredded parmesan, and drizzled with olive oil. Popped them in alongside the potatoes for 20-25 minutes. After liking zucchini all winter the kids are on strike. Ah well, the adults loved it.

Chicken Nuggets An easy-peasy recipe from childhood. Cut chicken thighs or breasts into 3/4 inch chunks. Roll until well coated in a flour/salt/pepper/paprika mix. Fry until browned in olive oil. Served with barbecue sauce and a bowl of cumin mixed with mayo for dipping sauce (curry mixed with mayo is also nice), and a side of cucumbers from the Farmer’s Market.

Perfect Roast Chicken from Jamie Oliver’s recipe, served with the roasted veggies, bread, and sliced seasoned tomatoes.

Cobb(ish) Salad Leftover roast chicken, diced ham, spring greens, sliced tomatoes, sauteed sliced portobello mushrooms, blue cheese dressing.

Asian Chicken Noodle Broth (again), this time using up the last of the roast chicken.

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