Pear Mozzarella Salad
The original intent was to make burrata, but with the shell a little too thick, and the filling not quite creamy enough, the end result was still basically mozzarella (the cheese was still delicious, so not a huge loss). Instead of the classic tomato, we decided to serve along with pears from our latest Urban Acres pick up.
Ingredients
2 Servings
1/4 lb mozzarella cheese
1 Bartlett pear, cut into 1/2" pieces
Lettuce, cut into thin slices
1 Tablespoon olive oil
Salt
Pepper
Directions
Place pears and mozzarella on a bed of lettuce. Drizzle with olive oil and salt/pepper to taste
Peek Inside Our Kitchen I Brandon and Greer
Sunday, January 5, 2014
Sunday, December 29, 2013
Steamed Lamb Wontons
Steamed Lamb Wontons
The filling for these wontons can be made in advance and
frozen, allowing for a quick dinner preparation. Our local grocery started carrying lamb
shoulder, which is much cheaper than other cuts and still tastes great. Feel free to substitute the lamb for pork or
chopped shrimp. This also provides an
opportunity to sneak in a lot of other vegetables.
Ingredients
Serves 4; approximately 32 wontons
1 lb ground lamb (we use shoulder, and grind it at home)
2 tsp minced garlic
2 Tbsp canola or vegetable oil
4 carrots, grated
4 leaves Napa Cabbage, sliced thin
1 jalapeno, finely chopped
½ C fish sauce
2T Maggi seasoning
4T sugar
½ tsp ground black pepper
Directions
Heat a large skillet on high heat, and add oil, garlic and
lamb. Sautee for 4-5 minutes, then
reduce to medium heat. Add carrots,
cabbage, jalapeno, fish sauce, maggi seasoning, sugar and pepper. Sautee until the carrots are soft. Remove
from heat, and allow filling to cool to the touch.
While filling is cooling, spread wonton wrappers out on a
flat surface. These are delicate, so
take care not to tear any of them. Place
a heaping tablespoon of the filling into the center of the wrapper, and use
some of the liquid from the filling to brush the edges. Bring the corners
together and press together to seal.
Steam for 8 minutes.
Wednesday, November 27, 2013
Monica's Chicken Curry
Monica’s Chicken
Curry
Indian food is not something we were very familiar with, but
had always wanted to learn more about.
Luckily for us, Greer grew up with a family from India (and quite
skilled at cooking). After several scheduling
attempts, we met with family and friends at Monica’s house for a demonstration. Again, knowing very little about Indian food
and flavors, we were surprised to find the basic ingredients were ones we were
very familiar with and used regularly. A
flavor profile that had seemed exotic now seemed approachable as we could see
and taste ties into Mexican, Mediterranean and Southeast Asian flavors. We always enjoy cooking classes; add friends
and family and you get a great night with a great memory to accompany future
meals.
Ingredients
¼ C Canola oil
1 tsp Cumin Seed
2 White onions, diced
4 Garlic cloves, minced
2 Tbsp ginger, finely chopped
2 Curry Leaves
½ tsp Tumeric
½ tsp Ground Coriander
½ tsp Cayenne
½ tsp Ground Cloves
½ tsp Cinnamon
½ tsp Ground Cardamom
3 Roma tomatoes, diced
1 Jalapeño, finely chopped
1 Jalapeño, finely chopped
2 Chicken Breasts, cut into ~1” cubes
Salt and Pepper to taste
Cilantro for garnish
Directions
In a 5.5 quart French oven on medium heat add oil
and cumin seed, cook until the seeds pop and you can smell the cumin (2-3
minutes). Be careful not to burn the
seeds. Make the curry base by adding
onion, garlic, ginger and curry leaves; sauté until the onions are well colored
(12-15 minutes).
Add the spices, tomatoes and jalapeño to the base and stir until well mixed. Add cubed chicken and water for desired thickness; cover and cook until chicken is cook through (~5-7 minutes). Salt and pepper to taste.
Add the spices, tomatoes and jalapeño to the base and stir until well mixed. Add cubed chicken and water for desired thickness; cover and cook until chicken is cook through (~5-7 minutes). Salt and pepper to taste.
Serve with basmati rice.
Cost
Onions $2.02
Garlic $0.15
Ginger $0.20
Spices $0.75
Tomatoes $2.54
Chicken $4.97
Cilantro $0.25
Total: $10.88
Per serving: $2.72
This will keep in
the fridge for 2-3 days and reheats well.
Sunday, November 24, 2013
Oatmeal and Eggs
Oatmeal and Eggs
With the weather turning a little cooler, a hot bowl of
oatmeal is a great way to start off the day.
Add some milk and honey, top off with a fried egg, and a simple
breakfast gets a lift. If you have the
time, get your hands on local honey; the depth of flavor is incomparable to
your grocery store variety and unique to your community.
Ingredients
1c rolled oats
1c water
1c goat milk
2Tbsp honey
1tsp salt
4 eggs
½ Tbsp butter
1 Roma tomato, sliced
Directions
Serves 2
Add water, milk and honey in a saucepan over medium
heat. Add salt and oats to warm liquid
and bring to a simmer. Let cook for 5-7
minutes stirring occasionally to prevent sticking.
While the oatmeal is cooking, add butter to a hot skillet. Once the butter is melted, crack the eggs
directly into the skillet giving each yolk as much room as possible. (In an 18”skillet we can fit four eggs; any
smaller than that and it would be best to cook in batches.) Cook the eggs for 2-3 minutes for a runny
yolk, or longer depending on your preference.
Spoon the oatmeal into a bowl. Top each bowl with two eggs and two slices of
tomato.
Cost
Oats: $0.50
Milk: $0.78
Honey: $0.30
Eggs: $0.80
Tomato: $0.65
Total: $3.03
Per Serving: $1.52
Saturday, November 9, 2013
Roasted Butternut Squash Puree
Roasted Butternut
Squash Puree
Versatile and delicious; this is a great recipe to have on
hand. You do need to set aside some time
to roast the squash, but the puree will last for several days in the fridge. It can be a lot of work to take the skin off
an uncooked squash, so don’t bother. Use
a cleaver to split in in half and scoop it out after roasting.
Shown here, the puree is tossed with pappardelle noodles and
topped with oyster mushrooms, bacon and shallots. Cook down in a skillet to remove moisture and
use it for ravioli filling. Add chicken
stock for a tasty soup.
Ingredients:
6-8 Servings
3 lbs butternut squash (2-3 individual squash)
1 lb white onion (1-2 onions)
6-8 garlic cloves
¼ cup finely chopped fresh sage
3 oz Chevre (goat cheese)
Up to ¼ c chicken stock
Salt and pepper to taste
Directions:
Preheat the oven to 450F.
Split the butternut squash and scoop out the seeds. Cut the onion in half. Place squash and onion on a baking sheet and
roast for 45 minutes. Add the garlic
cloves for the last 10 minutes. Smaller
garlic cloves will cook much quicker, watch to make sure they do not burn.
After the squash, onion and garlic have slightly cooled (~5
minutes), scoop out the squash into a food processor with the onion, garlic and
sage. Blend until smooth. You may need to add chicken stock at this
step for a smoother puree.
Transfer to a mixing bowl and fold in the Chevre. Salt and pepper to taste.
Cost:
Butternut Squash $5.97
Onions $1.99
Garlic $0.25
Sage $0.75
Chevre $4.50
Total: $13.46
Per Serving: $1.69
Saturday, November 2, 2013
Spinach Salad with Caramelized Onions and Dried Cranberries
Spinach Salad with Caramelized Onions and Dried Cranberries
We have certainly taken an extended break from posting. Here's a quick salad, great for the fall, to get things going again. The yuzu gives it a bit of an
Asian feel, but your favorite vinaigrette should work as well.
Ingredients:
Serves 2
Total time: 15 minutes
2 handfuls spinach leaves
¼ cup dried cranberries
2 teaspoons olive oil
2 teaspoons yuzu
For croutons:
Baguette, 4 thin slices
1 tablespoon goat cheese
salt
pepper
olive oil
Place onions in skillet over medium heat with 1 teaspoon
olive oil, and cook until browned, 8-10 minutes. Set aside
Toss spinach leaves with yuzu and remaining olive oil.
Place spinach on plates and top with onions and
dried cranberriesWhile onions are cooking, drizzle baguette slices with olive oil and lightly salt and pepper. Spread goat cheese on half. Place on cookie sheet under broiler until toasted; 2-3 minutes.
Wednesday, June 13, 2012
Soft Shell Crab BLT
Soft Shell Crab BLT
Greer first tried this at The Grove in Houston before an Astros game. After a few tries, we ended up with our own recipe. If you like BLTs, you will surely enjoy these additions. This does take a little bit of time, but worth it in the end. This makes enough for two.
Ingredients
2 softshell
crabs, cleaned
Milk (enough to cover crabs in a bowl)
1 egg, beaten
1 ½ c flour
Vegetable or Canola Oil for frying
4 slices bacon, cooked and crumbled
½ avocado, sliced
While crabs are soaking, remove watercress from stems, combine with diced tomato and bacon, set aside. Mix mayonnaise and chopped chipotle. Spread mixture on bread, and toast.
Coat crabs with beaten eggs, dredge through flour and repeat. Fill wide pan with tall walls with about 1.5 inches of oil. Place crabs in hot oil and fry until golden brown, flip once. Remove from oil and place on rack and lightly pat dry.
On toasted bread, generously heap watercress, tomatoes and bacon. Place one crab on top. Finish with avocado slices.
Watercress $0.89
Tomato $0.31
Bacon $0.79
Bread $0.50
Avocado $0.99
On Hand $2.oo
Total: $19.46
Per Sandwich: $9.73
Greer first tried this at The Grove in Houston before an Astros game. After a few tries, we ended up with our own recipe. If you like BLTs, you will surely enjoy these additions. This does take a little bit of time, but worth it in the end. This makes enough for two.
Ingredients
Milk (enough to cover crabs in a bowl)
1 egg, beaten
1 ½ c flour
Vegetable or Canola Oil for frying
2 teaspoons mayonnaise
2chipotles,
finely chopped
½ bunch
watercress
1 roma
tomato, finely diced4 slices bacon, cooked and crumbled
½ avocado, sliced
4 slices
bread
Directions
Place the
cleaned softshell crabs in milk, and let
soak for about an hour. While crabs are soaking, remove watercress from stems, combine with diced tomato and bacon, set aside. Mix mayonnaise and chopped chipotle. Spread mixture on bread, and toast.
Coat crabs with beaten eggs, dredge through flour and repeat. Fill wide pan with tall walls with about 1.5 inches of oil. Place crabs in hot oil and fry until golden brown, flip once. Remove from oil and place on rack and lightly pat dry.
On toasted bread, generously heap watercress, tomatoes and bacon. Place one crab on top. Finish with avocado slices.
Feel free to
add some spices (like pepper, chili powder, paprika) to the flour to give a
little kick.
Cost
Softshell
crabs $13.98Watercress $0.89
Tomato $0.31
Bacon $0.79
Bread $0.50
Avocado $0.99
On Hand $2.oo
Total: $19.46
Per Sandwich: $9.73
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