Posted: December 6, 2013 | Author: Becky Johnson | Filed under: Salads, Sides, Uncategorized, Vegetarian | Tags: balsamic, cherries, Christmas salads, cranberry, feta goat cheese, nuts pecans, olive oil, orange, pistachios, red wine vinegar, strawberries, vinaeagrette, wreath |
I’ve been mulling over this year’s Christmas Dinner Menu for our big blended family. My goal is always to use recipes that are delicious, tasty, and pretty — but are no-brainers to make and serve.
For the main dishes, I decided on my never0fail, always juicy slices of Tri-Tip roast in au jus; and a nice center cut of grilled Norwegian salmon from Whole Foods, our favorite cut of fish. This should please the beef eaters and the fish eaters alike.
I recently discovered some delicate, amazing-tasting fresh “pasta purses” stuffed with cheeses and truffles at, of all places, Sam’s Club. After cooking them in boiling water, I gently ladled them into a quick rich sauce made of cream, a little garlic, Parmesan cheese and basil. To. Die. For. And silly easy. I now have my perfect fancy-but-simple Christmas side dish to put on the menu.
Finally, to add some freshness and crunch to round out the meal, I thought I’d make a salad. But I didn’t want an old boring salad. Then – faster than a speeding reindeer it came to me! I’d make a Christmas Wreath Salad. I’d arrange the greens on a plate like a wreath, dot it with red berries, both fresh and dried, sprinkle with nuts and top with feta cheese “snow” and tuck a bow at the bottom of the plate. Then, what could be more festive to drizzle on this pretty salad than a vinaigrette inspired by my favorite cranberry-orange relish?
As I write this, it seems the whole country is blanketed with snow and ice. Here in Denver it is a balmly… 1 degree. Our front yard proved to be the perfect place to chill the salad and snap some photos. Let me assure, I didn’t dawdle with the camera outside for long. In fact this was probably the fastest — and coldest – food photography session I’ve ever done. Greg and I sampled this trial-run salad as a one bowl supper tonight by topping it with some warm, sliced deli roast chicken. Big, Holly Jolly win.
By the way, if you are looking for an uplifting, fun gift for teachers, girlfriends, moms, grandmas or cooks in your family … may we suggest copies of We Laugh, We Cry, We Cook?
Our memoir is truly one of those perfect, generic, happy gifts that anyone on your list will enjoy. The recipes at the end of each chapter add extra value. The book is available online everywhere, and in most bookstores; but if you would like an autographed, wrapped copy check out Rachel’s last blog post with instructions on how to contact us.
Christmas Wreath Salad with Cranberry Orange Vinaigrette
About 4 to 5 cups of salad greens (I used chopped romaine and arranged spinach leaves on top of the “wreath mounds)
½ cup of whole nuts (I used pecans and pistachios)
¼ cup of dried red berries – cherries or cranberries
½ cup of fresh red berries – slice strawberries or pitted fresh cherries
1/3 cup crumbled feta or goat cheese (or if you prefer, grated white cheddar, parmesan, swiss or other white cheese)
On a large round plate, put a small bowl for the salad dressing in the middle. Arrange salad greens around the bowl to make a “wreath”, then dot the wreath with nuts, dried berries and fresh betters. Finally sprinkle with feta “snow”. Fill the bowl in the middle with the following vinaigrette and serve chilled.
Cranberry Orange Vinaigrette
1 cup fresh cranberries
1 medium navel orange or 2-3 clementines, peeled and broken apart
2/3 cup sugar
1/2 cup red wine or balsamic vinegar
1 teaspoon sea salt
1 teaspoon mustard
1 teaspoon grated onion or dried minced onion
½ t. garlic powder
2/3 cup olive oil
Put all ingredients into a blender or food processor and process until smooth, and turns a gorgeous raspberry red. Keep in fridge until ready to serve.
Posted: January 10, 2013 | Author: Becky Johnson | Filed under: Appetizers, Gluten Free, Italian, Main Dishes, Pasta, Sides, Uncategorized, Vegan Options, Vegetarian, Veggies | Tags: balsamic, cheese, Italian dressing, mozzarella, Parmesan, pepperoni, pizza, pizzas, Portobello |
(Becky, the Mama.)
As long as I can remember I have wanted to be Italian. I look Italian. I FEEL the inner, fiery passions of an Italian. I love the way every little word in Italian sounds like music, or a romantic flirtation.
I met a beautiful grandmother from Sicily a few years ago, at a friend’s house in Denver, and after chatting a bit, she asked me if I was Italian. Be still il mio cuore (my heart).
I said, “No, but I really, really want to be.” What I didn’t say, but what I wanted to say was, “I want to live under the Tuscan sun by day, and I want the moon to hit my eye like a big pizza pie at night. I want to eat gelato and drink café in a piazza.” (And I want an excuse to use words “gelato,” “café” and “piazza” in a sentence every day.)
This lovely lady, immediately recognizing my Inner Sophia Loren said, with a wave of her hand, “No worries, I will make you Sicilian.”
“Yes,” she said, and then she ceremoniously took my face in her two cupped hands, looked in my eyes and said, “Now you are Sicilian.”
So there ya go.
In honor of my bestowed-upon Sicilian-Italian-ness, I offer these beautiful little marinated Portobello pizzas for your eating and snacking pleasure today. You can fill them with anything you have on hand that you enjoy, the possibilities are endless: mozzarella, tomato and fresh basil; goat cheese, sun-dried tomatoes and pesto; chopped veggies and lentils in a marinara sauce with vegan cheeses; humus and olives and red roasted peppers; chicken, asparagus and Alfredo sauce. I could go on and on, as we Italians are prone to do.
I filled these Portobellos with a rich home-made marina sauce I mixed with some leftover diced roasted veggies. Then I sprinkled them with mozzarella and Parmesan and topped with a few slices of turkey pepperoni.
Muah! Easy, pretty and delizioso! If you think ahead, try to pop the mushrooms into the marinade as soon as you bring them home from the grocer. The longer they marinate the better they taste! I ended up marinating these for almost 3 days. They were so juicy and flavorful.
This recipe has almost no carbs, is gluten free, and can easily be adjusted to be vegan or vegetarian. If you have lots of people over for a party who are all on special diets (and who isn’t these days? ) you can even make them to order. (Or let your guests make their own.)
Marinated Portobello Pizzas
Makes 2 Portobello Pizzas
1/3 cup of your favorite Italian or balsamic salad dressing
2 large Portobello mushrooms
½ cup of your favorite marinara or spaghetti sauce (mixed with any chopped leftover veggies you like)
2 T. grated mozzarella cheese (or a slice of fresh buffalo mozzarella)
2 T. Parmesan cheese
6 to 8 slices of turkey pepperoni (it has 70% less fat that regular pepperoni and the same amount of flavor)
Marinate the mushrooms in the dressing for at least four hours or up to several days in a tightly covered container. (Put in fridge if you are marinating more than 4 hours. Otherwise you can leave the mushrooms to marinate on the counter top.)
Next, broil or grill the mushroom on both sides until the get grill marks or start to brown. Turn stem side up and carefully cut off the stem. (I chopped the stem and added it to marinara.) Place a generous spoonful of chunky marinara sauce on the mushrooms (about 1/4 cup each) then sprinkle each with a tablespoon of mozzarella and Parmesan. Finally top with pepperoni. Bake or Broil (about 6 inches from heat) until cheese is melted and pizzas are heated through. Now THAT’S amore!
Posted: September 18, 2012 | Author: Becky Johnson | Filed under: Chicken, Pork, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: balsamic, cabbage, chicken sausage, honey, roasted, sausages |
Roasted Cabbage, Sausage and Honey Balsamic Glaze
(Becky, the Mama.)
Cooking or contemplating new recipes has always, for me, been the perfect Angst-Free Zone. I started copying and collecting recipes from my mother and grandmother when I was ten or eleven years old, painstakingly printing them by hand and tucking them into my $1.00 dime store metal recipe box. This activity was pure pleasure for me, an escape from summer boredom and a refuge from bad days at school.
With the election and crazy world events of late, there seems to be debates or conflict or pressure to “believe what I believe!” at every turn. The phone rings in the evenings with political calls; TV ads blare about Whose Fault Everything Is; and even Facebook, normally an Angst Free Zone for me, now feels like one of those awkward family conflicts that you happen to walk in on, and can’t wait to escape from.
So it was with a huge grin that I spied this little e-card on a friend’s Facebook page:
That’s me! I’m just over here in my Angst-Free Kitchen Corner saying, “Hey! I made cabbage!” Although, I must say it was really, really great cabbage. Sliced in thick steak-like slices and slathered with butter and seasoning. Then served with grilled chicken-apple sausages and drizzled with a honey-balsamic reduction.
Every good hostess knows that the best way to break up an awkward family debate is to divert attention by cooking something that smells amazing, and looks so delicious that all conversation stops, as wordless lip-licking and tummy-rubbing take over. This is one of those simple, delicious, comforting meals that could possibly bring about World Peace. At least at your dining table.
Roasted Cabbage & Sausage with Honey Balsamic Glaze
Preheat oven to 375 degrees
1 head of cabbage
2 T. olive oil
1 T. butter
4 chicken-apple sausage links (I used Johnsonville. Of course you can use any kind of sausage links you like in this recipe. Or for vegans, try Rachel’s favorite vegan sausage: Smoked Apple Sage Field Roast Sausages)
1/2 c. balsamic vinegar
1 clove garlic, minced
1 T. honey
Grill Seasoning or Salt & Pepper to taste
Slice cabbage in 3/4 inch pieces as shown below.
Put olive oil and butter on a large baking sheet, and place in the oven for a minute until butter melts. Using a pastry brush, mix the oil and butter together and spread evenly on pan. Lay the cabbage pieces on the buttered-oiled pan, leaving space between each piece. Dip pastry brush into excess oil-butter surrounding the cabbage slices, and brush the tops of the cabbage.
Sprinkle with salt and pepper or grill seasoning, lightly. Put in oven to roast for 15 to 20 minutes or until the bottom turns dark brown in places. With a wide spatula, turn over, and sprinkle this side with salt and pepper or grill seasoning as well. Return to oven for another 10 to 15 minutes or until as soft as you like it.
In a small saucepan, mix the vinegar, honey and garlic together and stir over a low flame. Cut sausages in half, lengthwise and brush the cut sides with some of the balsamic mixture.
Put on oiled grill pan, cut side down and grill until nice dark grill marks appear and sausage is sizzling hot. Turn over and heat the other side.
In the meantime allow the balsamic mixture to continue to simmer (at medium to medium high heat) until it is reduced by half, and syrupy.
Arrange the cabbage slices with two sausage halves on plate as shown in picture. Drizzle both cabbage and sausage, prettily, with about a tablespoon of balsamic reduction. Serve. (I added a little side of chunky hash browns as well in photo below.)
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Roasted Cabbage, Sausage with Honey Balsamic Glaze
The URL: http://wp.me/p1UwM9-Hg
© Copyright 2012 – All Rights Reserved
Posted: August 24, 2012 | Author: Becky Johnson | Filed under: Sides, Snacks, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: balasmic oven fries, balsamic, chives, green onions, oven fries, potato chips, potatoes, ranch dressing, salt and vinegar oven fries, vinegar and oil potato chips |
I do believe that if my husband Greg were to choose foods that make up his “dream meal,” it would no doubt have Kettle potato chips on the plate. I’m just not sure if they would be a side dish, or the main attraction. I dare not leave him alone in the house with a bag of thick cut potato chips because he cannot stop until he’s eaten them all, and by this I mean turned the bag upside down, shaking any remains of potato and salt into his mouth. He loves them too much to have them readily available, except for very special occasions.
“When did you start loving potato chips so much?” I asked him.
He grinned and said, “When I was a kid, I’d ride my bike home from school and of course I’d be starving. Then I’d plop in front of the TV with a bag of potato chips and eat the whole bag while I watched three episodes of Star Trek in a row.” He sighed,then added. “It was heaven. My favorite ones were Bar-B-Q and I’d lick all the goody off the sides before eating them. It was before my parents divorced, and I just remember it as a simple, happy time.”
My husband just gave a perfect example of “taste memory” – when something you eat triggers warm happy memories. I was inspired to create some potato chips that Greg could savor and enjoy, that would give him those warm fuzzy “taste memories,” but would do his body more good than harm. Last week I tried an experiment that turned out amazingly well. Rather than baking sliced potato rounds, I broiled them on both sides until “blistery.” In a word: fabulous. They are a great cross between an oven fry and a chip. Greg loves them!
The following recipe is just one version of my Blistery Potato Chips, made with a balsamic-pomegranate vinegar, but you can create 50 Shades of (Homemade) Lays (Potato Chips) with a little imagination, a couple of sliced potatoes, some olive oil and great variety of herbs or spices. Let your imagination go wild.
Try them as a healthy snack for you or the kids, or a quick, easy, delicious side dish with any meal. We especially love them with Chili Lime Catfish and coleslaw.
What are some foods that bring warm happy memories to your mind?
Blistery Balsamic Potato Chips
Heat Oven to Broil.
Serves 2-4 people (depending on size of potatoes and appetites)
2 Idaho potatoes, washed but not peeled, sliced thin (about ¼ inch)
¼ cup olive oil
2 T. balsamic vinegar (I used pomegranate balsamic)
Sea Salt (fresh ground if you have it on hand)
1 T. chopped green onions or chives (optional)
¼ c. catsup, BBQ sauce, or Ranch dressing for dipping (optional)
Place sliced potatoes in a shallow bowl and sprinkle with vinegar. Using clean hands, toss them around until they begin to soak up some of the vinegar. Add in the oil and do the same.
Lay “chips” on a big cookie sheet, spread apart and not touching each other.
Lightly sprinkle them with sea salt. Broil about 4 inches from broiler on one side for 3 minutes or so, or until golden brown in spots. Remove try from oven and turn over all the chips, sprinkle this side with more salt and put back under the broiler until the tops are golden brown. Remove from oven. The bottom side of the potatoes will have by now “blistered” and turned an even prettier shade of brown. Taste one as soon as they are cool to see if more salt may be needed. Garnish with chopped green onions or chives if you like. Serve with a side of Ranch Dressing, BBQ sauce or catsup if desired.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Balsamic Blistery Broiled Potato Chips
The URL: http://wp.me/p1UwM9-DQ
© Copyright 2012 – All Rights Reserved