Category — American Food

Kathryn’s cooking it up…again.  I haven’t stopped cooking, I’ve just stopped blogging, mostly out of laziness.  I’m trying to shake off the winter blues and dive into summer, immediately! So to anyone who is still following me, let me know what you want to see on my blog this spring!

Summer is knocking on the door, and being the Midwesterners that we are, I’m sure some of you have already sparked up your grills, including myself.  I think I’d like to discuss grilling tips and recipes to follow.  Comments, suggestions, criticism always welcome!

2 tablespoons butter
2 tablespoons olive oil
8-12 ounces sweet Italian sausage cut into bit sized coins
½ cup diced (1/2-inch) eggplant
½ cup diced (1/2-inch) zucchini
½ cup diced (1/2-inch) red bell pepper
¼ cup chopped onion
3 cloves of garlic, minced
1 cans (28 ounces) Italian plum tomatoes, petite dice
2 tablespoons chopped fresh parsley or 1 tablespoon dried
2 tablespoons chopped fresh basil leaves or 1 teaspoon dried
Cayenne or black pepper, if you like heat
½ cup grated mozzarella cheese
¼ cup Parmesan cheese

1. Melt the butter with the oil in a nonstick pan over medium-low heat. Add the sausage meat and warm for 5 minutes, reserve in a separate dish, leaving fat in pan.

2. To the same pot, add the eggplant, zucchini, bell pepper, onion and garlic. Stirring occasionally, cook until softened, about 10 to 15 minutes. Stir in the reserved sausage, the tomatoes, parsley, basil and cayenne. Reduce the heat and simmer for 15 minutes.

3. Spoon the mixture into an 8×9-inch, oven-to-table baking dish to fit and sprinkle with the mozzarella and Parmesan cheese. Bake in a 350°F preheated oven until the cheese melts, about 15 to 20 minutes.

Recipe is courtesy of Cooking Light Magazine, June 2009.

Try these out this Labor Day. It may be the last time you fire up the grill for the season. Though we haven’t had much heat this summer, this recipe will heat up your senses!

The three-cheese filling is a nice complement for the spicy peppers. You can also use a milder Chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.

Ingredients:

1/2 cup (4 ounces) soft goat cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup finely chopped seeded tomato
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh sage
1/2 teaspoon kosher salt
16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
Cooking spray
2 tablespoons chopped fresh cilantro

Preparation:

1. Prepare grill to medium-high heat.

2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Yield
16 servings (serving size: 2 pepper halves)

Nutritional Information
Calories: 84 Fat: 4.8g (sat 3.1g, mono 1.2g, poly 0.2g) Protein: 7.1g Carbohydrate: 3.5g
Fiber: 0.9g Cholesterol: 11mg Iron: 0.6mg Sodium: 334mg Calcium: 117mg

Jill Hough, Cooking Light, JUNE 2009

This recipe below is courtesy of Cooking Light Magazine June 2009.

The vitamin C from lemon juice aids iron absorption. Round out the meal with grilled chicken, lemony hummus, and toasted 100 percent whole-wheat pita wedges. Substitute fresh shelled fava beans for edamame, if you like. Fava beans also supply protein, fiber, and B vitamins.

Ingredients:
1 cup uncooked bulgur
1 cup boiling water
1 cup frozen shelled edamame (green soybeans)
1 pound yellow and red cherry tomatoes, halved
1 cup finely chopped fresh flat-leaf parsley
1/3 cup finely chopped fresh mint
2 tablespoons chopped fresh dill
1 cup chopped green onions
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation:
1. Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.

2. Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.

Nutritional Information:
Calories: 208 Fat: 10.5g (sat 1.3g,mono 6.7g,poly 1.2g) Protein: 6.3g Carbohydrate: 25.4g Fiber: 7.1g Cholesterol: 0.0mg Iron: 2.2mg Sodium: 332mg
Calcium: 59mg

Yield
6 servings (serving size: 1 1/4 cups)

2 tablespoons Flour
3 tablespoons Sugar
2 tablespoons Unsweetened Cocoa
1 large egg
2 tablespoons Milk
2 tablespoons Vegetable Oil
2 tablespoons Chocolate Chips
Small splash of Vanilla Extract

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract and mix again. Put the mug in the microwave and cook on high for 2 minutes. The cake may rise over the top of the mug, but don’t be alarmed!  Allow to cool a little, and tip out onto a plate if desired.

This is another one of my favorite soup recipes. I saw Giada De Laurentiis (Food Network) make this a few years ago and knew that it would be awesome. So I made it for my parents and it was a huge success. I tried variations of this recipe as well, but none of them were as good as this recipe. Follow this recipe exactly, down to the endive or escarole and I promise you will not be disappointed. This soup with warm your soul!

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
Directions
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

This is by far my favorite soup ever. When I was watching Ina Garten (The Barefoot Contessa), make this on the Food Network, I knew I had to make this, STAT! And I did…and it was delicious. This recipe does involve more time than most soups, but if you follow the direction below, you should not have any problems at all. Wild mushrooms make this dish. They are much easier to find in the grocery store now. But if you are unable to find them, you can substitute baby portabello and white button mushrooms. Serve with a loaf of crusty sour dough bread and you will be in heaven. Enjoy!

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Directions
Clean the mushrooms by wiping them with a dry paper towel. Don’t wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

With the summer coming to an unfortunate close, my taste buds are craving warm, comforting soup.  Who doesn’t enjoying a bowl of soulful goodness?  Soup can be so versatile to your mood or taste buds.  Whether it is a bowl of spicy chili during a football game or a creamy bowl of chicken dumping soup on a rainy day, soup can soothe your mood and your cravings.  My next few posts are going to be a variety of soups of which I’ve made or have been given recipes for.  Some are my favorite soups are those of Giada De Laurentiis and Ina Garten (Food Network).

I cannot take credit for this following recipe, but I can brag about it.  My parents had us over for a Memorial Day celebration this past Sunday and my Mom made this salad she saw the Barefoot Contessa, Ina Garten make.  It’s called Guacamole Salad.  It was delightful!  Flavors bursting, crunchy and smooth textures, sweet and salty contrasts made this the perfect side dish.  Check it out.  The recipe is bleow…

1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed limejuice (2 limes)
1/4-cup good olive oil
1-teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

1 jar marinated artichoke hearts
1 can artichoke hearts in water
1-cup Hellmann’s mayonnaise
½ cup sour cream
1-cup grated Romano cheese (reserve a handful for the top)
1-cup mozzarella cheese (reserve a handful for the top)
2 jalapenos diced
1 bag fresh spinach (washed thoroughly and dried)
Chop artichokes to desired texture and drain well. Combine the remainder of the ingredients and mix well. Place in a oven safe dish with the remainder of the cheese on top. Bake at 350 degrees for about 20 minutes or until the top is golden brown. 

Serve with crispy crackers, crispy bread, bagel chips or your favorite vegetables for a low carb treat.