Hi,
You have all been most patient with me as I have not been writing at all this summer. R and I have been consumed with outside painting and repair. But, I did try this new pesto recipe adapted from family circle and I think it's delicious. Previous attempts at pesto have resulted in stuff that R thought tasted "weedy." This pesto he likes!
1 cup walnuts (Last night, I measured an overflowing cup and the previous time I also used almonds, because I didn't have enough walnuts)
Toast the walnuts in a small frying pan over medium heat until fragrant. Cool.
4 peeled garlic cloves
grated zest from one lemon (zest lemon first, then squeeze)
Juice from one lemon
2 cups fresh basil leaves, rinsed (I used most of the stem too, if it wasn't too tough)
1 cup grated Parmesean
1 tsp salt
1/2 teaspoon black pepper
Pulse the above ingredients including the nuts in a food processor until well blended.
1/3 cup extra virgin olive oil
With the food processor running slowly pour the olive oil in a stream until the pesto is smooth. With this much olive oil the pesto will be paste like, which I prefer. If you prefer a more liquidy pesto add more olive oil. The pesto was excellent on the side of a green salad or grilled meat or with just about anything (maybe not ice cream, but who knows?)
I hope you'll enjoy the pesto as much as we did. And of course if you eat pasta, you can toss the pesto with some hot pasta. K did it and she said it was delicious.
Hope you're summer has been good. I can't believe it's almost September.
Hugs,
Mameekosan
Friday, August 30, 2013
Wednesday, May 22, 2013
Red Lentil Dal to go with the Vindaloo
Hi,
This dal is the perfect dish to go along with the Vindaloo. The only downside of Indian food is that when I cook Indian, there are always lots of pots and pans to clean.
Red lentils are available in a well stocked grocery store, they are more expensive than brown lentils, but they cook up to a beautiful golden color.
1 1/2 cups red lentils
1/2 teaspoon ground turmeric
Wash the lentils to remove debris. Place lentils in a medium pot with 2 cups of water and turmeric. Stir and heat to a simmer. Cover so some steam can escape and watch that the lentils don't boil over. Cook for about 20 minutes until tender. The water should be pretty much gone.
3 tablespoons oil
generous pinch of ground asafetida (you can find this at an Indian market, if you can't find it, don't worry)
1 teaspoon cumin seeds
3 to 5 dried hot red chilies
Just before the lentils are done, heat the oil in a small frying pan over medium-high heat. When the oil is hot put in the asafetida and cumin seeds. Let them sizzle for a few minutes. Put in the red chilies and cook until the chilies start to turn dark red. Lift the lid on the lentils and pour in the oil and spices.
1/2 teaspoon salt
Add in the salt and taste. There you have it. Indian!
Hugs,
Mameekosan
This dal is the perfect dish to go along with the Vindaloo. The only downside of Indian food is that when I cook Indian, there are always lots of pots and pans to clean.
Red lentils are available in a well stocked grocery store, they are more expensive than brown lentils, but they cook up to a beautiful golden color.
1 1/2 cups red lentils
1/2 teaspoon ground turmeric
Wash the lentils to remove debris. Place lentils in a medium pot with 2 cups of water and turmeric. Stir and heat to a simmer. Cover so some steam can escape and watch that the lentils don't boil over. Cook for about 20 minutes until tender. The water should be pretty much gone.
3 tablespoons oil
generous pinch of ground asafetida (you can find this at an Indian market, if you can't find it, don't worry)
1 teaspoon cumin seeds
3 to 5 dried hot red chilies
Just before the lentils are done, heat the oil in a small frying pan over medium-high heat. When the oil is hot put in the asafetida and cumin seeds. Let them sizzle for a few minutes. Put in the red chilies and cook until the chilies start to turn dark red. Lift the lid on the lentils and pour in the oil and spices.
1/2 teaspoon salt
Add in the salt and taste. There you have it. Indian!
Hugs,
Mameekosan
Chicken Vindaloo for Ana
Hi,
I really enjoy making Indian food. I find that I don't feel disappointed with the results, as I sometimes do when I cook other types of foods. Indian food is also great for leftovers. We call them "Indian Bowls." We pile in all the leftovers into our trusty blue bowls and then zap them. So warm and yummy. I have told Ana, for far too long, that I would post this Vindaloo recipe. So here it is!
3 Tablespoons Grainy Mustard
3 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/2 to 3 teaspoons cayenne pepper (go for 2-3 if you like things spicy)
2 teaspoons salt
2 teaspoons red wine vinegar
Mix the above ingredients together. Set aside.
3 tablespoons olive oil
1 large onion, peeled and sliced into thinnish slices
Put oil in a large frying pan, heat over medium-high heat. When hot, put in the onion and cook, stirring until the onion is medium brown.
6 cloves garlic, peeled and minced
Put in the garlic and stir fry for about 30 seconds. Add the spice paste and stir for 1 minute.
1 1/2 pounds chicken breasts or thighs cut into 1 inch pieces
Add the meat and stir fry until the meat is no long pink on the outside, about 3 minutes.
1 can coconut milk
Add the coconut milk and 1/2 cup water. Bring to a boil, turn heat down to simmer and cover. Cook for about 1 hour. If the vindaloo gets too thick you can add some additional water. Serve with rice, Red Lentil Dal and some sort of green veggies. I will post the Red Lentil recipe shortly.
I hope you enjoy the Indian Bowls as much as I do. It may seem like a lot of spices, but once you have them, it's easy to make Indian food in your own kitchen. (Thanks for being so patient, Ana!)
Hugs,
Mameekosan
I really enjoy making Indian food. I find that I don't feel disappointed with the results, as I sometimes do when I cook other types of foods. Indian food is also great for leftovers. We call them "Indian Bowls." We pile in all the leftovers into our trusty blue bowls and then zap them. So warm and yummy. I have told Ana, for far too long, that I would post this Vindaloo recipe. So here it is!
3 Tablespoons Grainy Mustard
3 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/2 to 3 teaspoons cayenne pepper (go for 2-3 if you like things spicy)
2 teaspoons salt
2 teaspoons red wine vinegar
Mix the above ingredients together. Set aside.
3 tablespoons olive oil
1 large onion, peeled and sliced into thinnish slices
Put oil in a large frying pan, heat over medium-high heat. When hot, put in the onion and cook, stirring until the onion is medium brown.
6 cloves garlic, peeled and minced
Put in the garlic and stir fry for about 30 seconds. Add the spice paste and stir for 1 minute.
1 1/2 pounds chicken breasts or thighs cut into 1 inch pieces
Add the meat and stir fry until the meat is no long pink on the outside, about 3 minutes.
1 can coconut milk
Add the coconut milk and 1/2 cup water. Bring to a boil, turn heat down to simmer and cover. Cook for about 1 hour. If the vindaloo gets too thick you can add some additional water. Serve with rice, Red Lentil Dal and some sort of green veggies. I will post the Red Lentil recipe shortly.
I hope you enjoy the Indian Bowls as much as I do. It may seem like a lot of spices, but once you have them, it's easy to make Indian food in your own kitchen. (Thanks for being so patient, Ana!)
Hugs,
Mameekosan
Friday, May 17, 2013
Lentil and Sweet Potato Curry
Hi,
I've adapted this recipe to make it more soupy. It's great served with a spoonful of Greek yogurt or sour cream. It heats up well for lunch the next day. You can also fill it out when you serve it with rice. I threw everything in a slow cooker before I left for work in the morning and when I got home, dinner!
1 large onion peeled and chopped
1 tablespoon olive oil
Cook the onion and olive oil in a removable stove safe slow cooker insert or large soup pot until the onion starts to brown around the edges, about 5 minutes.
1 lb chicken breast, diced and sprinkled with a bit of salt
Add the chicken breast and cook stirring until the chicken is no longer pink.
2 cloves garlic, minced
2 tablespoons fresh ginger, peeled and minced
2 tablespoons curry powder
1 tablespoon ground cumin
Add the above ingredients and cook just until the spices are fragrant, about 2 minutes.
1/2 cup lentils, rinsed and sorted to eliminate debris
1/2 pound sweet potatoes, peeled and sliced into 1/4 inch slices
3 cups water
1/2 bouillon cube
(1 cup frozen spinach, optional. This added a nice bit of green.)
Add the rest of the ingredients. If you plan on using a slow cooker, set it to med/high to be ready in about 7 hours. If you plan on cooking the curry on the stove, cook for about 30 minutes on low, until the sweet potatoes are tender. Taste to see if you need to add additional salt or pepper.
Hope you enjoy the curry. Maybe it is more like soup than curry. If you want to make it thicker you can add 1/2 cup more lentils. Enjoy!
Hugs,
Mameekosan
I've adapted this recipe to make it more soupy. It's great served with a spoonful of Greek yogurt or sour cream. It heats up well for lunch the next day. You can also fill it out when you serve it with rice. I threw everything in a slow cooker before I left for work in the morning and when I got home, dinner!
1 large onion peeled and chopped
1 tablespoon olive oil
Cook the onion and olive oil in a removable stove safe slow cooker insert or large soup pot until the onion starts to brown around the edges, about 5 minutes.
1 lb chicken breast, diced and sprinkled with a bit of salt
Add the chicken breast and cook stirring until the chicken is no longer pink.
2 cloves garlic, minced
2 tablespoons fresh ginger, peeled and minced
2 tablespoons curry powder
1 tablespoon ground cumin
Add the above ingredients and cook just until the spices are fragrant, about 2 minutes.
1/2 cup lentils, rinsed and sorted to eliminate debris
1/2 pound sweet potatoes, peeled and sliced into 1/4 inch slices
3 cups water
1/2 bouillon cube
(1 cup frozen spinach, optional. This added a nice bit of green.)
Add the rest of the ingredients. If you plan on using a slow cooker, set it to med/high to be ready in about 7 hours. If you plan on cooking the curry on the stove, cook for about 30 minutes on low, until the sweet potatoes are tender. Taste to see if you need to add additional salt or pepper.
Hope you enjoy the curry. Maybe it is more like soup than curry. If you want to make it thicker you can add 1/2 cup more lentils. Enjoy!
Hugs,
Mameekosan
Thursday, May 16, 2013
Caramelized Broccoli Salad
Hi,
I know. I know. Another vegetable recipe. But, I think this is a particularly good broccoli recipe. What I like about it is, you can serve it the next day, hot or cold, and it's perfectly delicious. I think most times with cooked broccoli it's not so good the next day. This recipe was adapted from family circle.
1 large onion diced
2 tablespoons olive oil
In a large frying pan, heat the olive oil and onion. Cook, stirring until the onion begins to get brown around the edges.
8 cups small broccoli florets and stem pieces cut into bite sized pieces
Add the broccoli and cook until the brocolli starts turning bright green, just a few minutes.
1/2 cup walnuts
Add walnuts and mix.
1/2 cup golden raisins
2 tablespoons balsamic vinegar
3/4 teaspoon salt
freshly ground black pepper
Remove from heat and add the raisins, vinegar, salt and pepper. Taste to adjust seasoning.
I hope you like this recipe. It goes along great with any cooked protein such as baked chicken or pork chops. Make enough that you can have it for leftovers the next day!
Happy Cooking! Hugs,
Mameekosan
I know. I know. Another vegetable recipe. But, I think this is a particularly good broccoli recipe. What I like about it is, you can serve it the next day, hot or cold, and it's perfectly delicious. I think most times with cooked broccoli it's not so good the next day. This recipe was adapted from family circle.
1 large onion diced
2 tablespoons olive oil
In a large frying pan, heat the olive oil and onion. Cook, stirring until the onion begins to get brown around the edges.
8 cups small broccoli florets and stem pieces cut into bite sized pieces
Add the broccoli and cook until the brocolli starts turning bright green, just a few minutes.
1/2 cup walnuts
Add walnuts and mix.
1/2 cup golden raisins
2 tablespoons balsamic vinegar
3/4 teaspoon salt
freshly ground black pepper
Remove from heat and add the raisins, vinegar, salt and pepper. Taste to adjust seasoning.
I hope you like this recipe. It goes along great with any cooked protein such as baked chicken or pork chops. Make enough that you can have it for leftovers the next day!
Happy Cooking! Hugs,
Mameekosan
Monday, April 22, 2013
Shaved Brussel Sprouts Salad
Hi,
No, I haven't fallen into a chicken hole that took me to China. I've just gotten out of the habit of writing and posting and with R traveling so much, I haven't been trying as many new recipes. But, I did discover and made this recipe. Surprisingly enough it called for shredding Brussels sprouts and I have found that I think I prefer them raw. You'll have to let me know what you think of leaving them raw and plus, unlike when you cook them, they won't stink up your kitchen. (This recipe was adapted from a recipe in family circle.)
6 cups Brussels sprouts
I like to cut off the little bit at the bottom of the sprout if it has gotten brown and a couple of the outer leaves it they are a bit wilty. It's very fast with a food processor fitted with a grating attachment. Transfer pile of grated sprouts ti a large bowl.
1/2 cup chopped parsley
1/2 cup shaved (or shredded) Parmesean cheese
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon salt
Generous bunch of freshly ground black peper
Mix the above items into the grated Brussel sprouts. Taste to see if additional salt and pepper are needed.
1/2 unsalted pistachios, roughly chopped (if you don't have pistachios, substitute walnuts instead)
Bit more shaved parmesean cheese for the top
I like to sprinkle the pistachios and a bit more cheese on top for a nice presentation.
Hope you like the raw Brussels Sprouts as much as I did.
Hugs,
Mameekosan
No, I haven't fallen into a chicken hole that took me to China. I've just gotten out of the habit of writing and posting and with R traveling so much, I haven't been trying as many new recipes. But, I did discover and made this recipe. Surprisingly enough it called for shredding Brussels sprouts and I have found that I think I prefer them raw. You'll have to let me know what you think of leaving them raw and plus, unlike when you cook them, they won't stink up your kitchen. (This recipe was adapted from a recipe in family circle.)
6 cups Brussels sprouts
I like to cut off the little bit at the bottom of the sprout if it has gotten brown and a couple of the outer leaves it they are a bit wilty. It's very fast with a food processor fitted with a grating attachment. Transfer pile of grated sprouts ti a large bowl.
1/2 cup chopped parsley
1/2 cup shaved (or shredded) Parmesean cheese
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon salt
Generous bunch of freshly ground black peper
Mix the above items into the grated Brussel sprouts. Taste to see if additional salt and pepper are needed.
1/2 unsalted pistachios, roughly chopped (if you don't have pistachios, substitute walnuts instead)
Bit more shaved parmesean cheese for the top
I like to sprinkle the pistachios and a bit more cheese on top for a nice presentation.
Hope you like the raw Brussels Sprouts as much as I did.
Hugs,
Mameekosan
Thursday, March 7, 2013
Turkey or Chicken with Veggies
Hi,
I just made this the other day. It's a great dish because it can bake in your oven and when you come home your house will smell wonderful and there's hot dinner in your oven! The original recipe came from Sunset's Casserole Cookbook, which I think is out of print. I've made a few changes, mostly adding more vegetables.
2 turkey thighs or one large chicken breast (or 2 if they're small and one leg with thigh (about 2 pounds total)
Olive oil
Salt and pepper
Remove any fat chunks and any loose skin from the poultry. Lightly coat the bottom of a heavy 3 quart casserole or baking dish. You'll want something with a cover. Place the poultry in the bottom of the casserole in one layer. Lightly salt and pepper.
1/2 cup chicken broth or 1/2 cup water with 1/2 bouillon cube
1/2 cup dry white wine
1/4 teaspoon pepper
1/4 teaspoon paprika
1 teaspoon salt
1 tablespoon cornstarch
Mix the above items together. If you have a 2 cup measuring cup you can just mix all of this together in the cup. Pour into a small pot and cook stirring over medium heat, until the mixture thickens and starts to bubble. Remove from heat.
1 large onion, cut into half rings about 1/2 inch thick
4 large carrots, peeled and cut diagonally into 1/2 inch thick slices
4 ribs celery, sliced diagonally into 1/2 inch thick pieces
yellow turnip, peeled and cubed into 1 inch squares
3 cloves garlic, minced
(parsley, you can throw some on top after baking, if you have some hanging around.)
Place all the veggies on top of the poultry. Spoon sauce over top. Bake for 2 to 2 1/2 hours at 350 degrees. I think the last time I baked it for almost 3 hours and it came out fine. The poultry is falling off the bones, hot and savory. The perfect thing for a late winter snow storm like we're having today. You can serve this just by itself or you can add a green veggie on the side or a salad.
I hope you enjoy this dish as much as we do.
Hugs,
Mameekosan
I just made this the other day. It's a great dish because it can bake in your oven and when you come home your house will smell wonderful and there's hot dinner in your oven! The original recipe came from Sunset's Casserole Cookbook, which I think is out of print. I've made a few changes, mostly adding more vegetables.
2 turkey thighs or one large chicken breast (or 2 if they're small and one leg with thigh (about 2 pounds total)
Olive oil
Salt and pepper
Remove any fat chunks and any loose skin from the poultry. Lightly coat the bottom of a heavy 3 quart casserole or baking dish. You'll want something with a cover. Place the poultry in the bottom of the casserole in one layer. Lightly salt and pepper.
1/2 cup chicken broth or 1/2 cup water with 1/2 bouillon cube
1/2 cup dry white wine
1/4 teaspoon pepper
1/4 teaspoon paprika
1 teaspoon salt
1 tablespoon cornstarch
Mix the above items together. If you have a 2 cup measuring cup you can just mix all of this together in the cup. Pour into a small pot and cook stirring over medium heat, until the mixture thickens and starts to bubble. Remove from heat.
1 large onion, cut into half rings about 1/2 inch thick
4 large carrots, peeled and cut diagonally into 1/2 inch thick slices
4 ribs celery, sliced diagonally into 1/2 inch thick pieces
yellow turnip, peeled and cubed into 1 inch squares
3 cloves garlic, minced
(parsley, you can throw some on top after baking, if you have some hanging around.)
Place all the veggies on top of the poultry. Spoon sauce over top. Bake for 2 to 2 1/2 hours at 350 degrees. I think the last time I baked it for almost 3 hours and it came out fine. The poultry is falling off the bones, hot and savory. The perfect thing for a late winter snow storm like we're having today. You can serve this just by itself or you can add a green veggie on the side or a salad.
I hope you enjoy this dish as much as we do.
Hugs,
Mameekosan
Sunday, March 3, 2013
Roast Fresh Fennel - Another Delicious Veggie Recipe
Hi,
Well, I couldn't resist. There at Trader's Joe were two fresh fennel bulbs nestled in plastic for less than $3. The last time I decided to try fennel; we had to make an emergency trip to the er with K after she sliced her finger on the mandolin. Well, this recipe requires no mandolin and hopefully for you no trip to the er. It requires just some cutting and then some time in the oven for roasting. So, if you need something quick and immediate, this might not work for you, but if you have 45 minutes, you can get the fennel into the oven roasting while you prepare the rest of your dinner.
Preheat oven to 375 degrees. If you have parchment paper or aluminum foil, cover the bottom of a rimmed baking sheet. This will make clean-up a breeze.
2 or 3 tablespoons olive oil
2 fennel bulbs
salt and pepper
Slice the fennel in half through the bottom vertically. Take a wedge out of the bottom to remove the core. Slice the fennel across to make half rings about 1/2 inch wide. Sprinkle about 1 tablespoons of olive oil on bottom. Arrange fennel on top. Sprinkle with salt and pepper. Sprinkle additional olive oil on top and toss to coat the fennel.
1/3 cup Parmesan cheese shredded
Sprinkle with Parmesan. Bake for about 45 minutes until the fennel is fork tender and the top is golden brown. I think this makes a great side to a protein such as baked chicken or even a can or sardines. Remember: no trip to the er!
You can also make acorn squash or kabocha squash this way as well.
Hugs,
Mameekosan
Well, I couldn't resist. There at Trader's Joe were two fresh fennel bulbs nestled in plastic for less than $3. The last time I decided to try fennel; we had to make an emergency trip to the er with K after she sliced her finger on the mandolin. Well, this recipe requires no mandolin and hopefully for you no trip to the er. It requires just some cutting and then some time in the oven for roasting. So, if you need something quick and immediate, this might not work for you, but if you have 45 minutes, you can get the fennel into the oven roasting while you prepare the rest of your dinner.
Preheat oven to 375 degrees. If you have parchment paper or aluminum foil, cover the bottom of a rimmed baking sheet. This will make clean-up a breeze.
2 or 3 tablespoons olive oil
2 fennel bulbs
salt and pepper
Slice the fennel in half through the bottom vertically. Take a wedge out of the bottom to remove the core. Slice the fennel across to make half rings about 1/2 inch wide. Sprinkle about 1 tablespoons of olive oil on bottom. Arrange fennel on top. Sprinkle with salt and pepper. Sprinkle additional olive oil on top and toss to coat the fennel.
1/3 cup Parmesan cheese shredded
Sprinkle with Parmesan. Bake for about 45 minutes until the fennel is fork tender and the top is golden brown. I think this makes a great side to a protein such as baked chicken or even a can or sardines. Remember: no trip to the er!
You can also make acorn squash or kabocha squash this way as well.
Hugs,
Mameekosan
Sunday, February 24, 2013
Baklava - Amaze and Impress Your Friends!
Hi,
It has been a cold and snowy winter and with R traveling so much I haven't been trying too many new recipes. In fact, I have resorted to fruit and toast with cheese on more occasions than I would like to admit. Here's a recipe I have made a bunch of times. It's easy and except for a bit of assembly and cutting, it will impress and amaze your friends. You'll get comments like, "Wow, you made this?!?! I always thought that Baklava was really difficult to make." You can decide for yourself how you want to comment. Just be sure to thaw the phyllo ahead at room temperature at least a couple of hours before you would like to assemble.
1 (16 ounce) package phyllo dough - Thawed
Preheat oven to 350 degrees. Butter a 9 x 13 inch baking pan.
1 pound chopped nuts (I like to use a combination of walnuts and almonds)
1 teaspoon cinnamon
If you have a food processor available, use it to chop the nuts with the cinnamon. Just be careful and don't chop the nuts too finely. Set aside
1 cup butter, melted
It's helpful if you have a pastry brush available to brush on the butter. I like a more liberal application of butter, if you don't, you may have some butter left after assembly. Unroll the phyllo, depending on the size of the sheets, you may need to cut the sheets in half to fit into the pan.
You will need to make layers of the phyllo, butter and nuts, use the directions that follow.
1) phyllo
2) butter
Repeat 1 and 2 until you have used 8 sheets of phyllo buttered in the bottom of the pan.
3) Sprinkle a little less than 1/4 cup of chopped nuts evenly over the surface.
4) phyllo
5) butter
6) phyllo
7) butter
Repeat 3 through 7 until you have used all but 6 - 8 sheets which remain for the top layer.
8) phyllo
9) butter
Continue repeating 8 and 9 until all the phyllo sheets are used. Using a sharp knife cut into diamond or square shapes, be sure you cut all the way through all the layers. I find the square shapes easier to deal with but not as festive and fancy as the diamond shapes. Bake for about 50 minutes until the baklava is golden and crisp. While the baklava bakes, prepare the sauce.
1 cup water
1 cup white sugar
Boil the water and sugar until the sugar is dissolved.
1 teaspoon vanilla extract
1/2 cup honey
1/2 teaspoon lemon zest (optional)
Mix together the vanilla, honey and zest. Simmer for about 20 minutes. When the baklava is crisp and golden, remove from oven and carefully pour the sauce over the baklava. Let cool. I think it's nice to serve the baklava into individual cupcake papers. I have also halfed this recipe when the full recipe was too much.
I hope you will amaze and astonish your friends with your culinary creation.
Hugs,
Mameekosan
It has been a cold and snowy winter and with R traveling so much I haven't been trying too many new recipes. In fact, I have resorted to fruit and toast with cheese on more occasions than I would like to admit. Here's a recipe I have made a bunch of times. It's easy and except for a bit of assembly and cutting, it will impress and amaze your friends. You'll get comments like, "Wow, you made this?!?! I always thought that Baklava was really difficult to make." You can decide for yourself how you want to comment. Just be sure to thaw the phyllo ahead at room temperature at least a couple of hours before you would like to assemble.
1 (16 ounce) package phyllo dough - Thawed
Preheat oven to 350 degrees. Butter a 9 x 13 inch baking pan.
1 pound chopped nuts (I like to use a combination of walnuts and almonds)
1 teaspoon cinnamon
If you have a food processor available, use it to chop the nuts with the cinnamon. Just be careful and don't chop the nuts too finely. Set aside
1 cup butter, melted
It's helpful if you have a pastry brush available to brush on the butter. I like a more liberal application of butter, if you don't, you may have some butter left after assembly. Unroll the phyllo, depending on the size of the sheets, you may need to cut the sheets in half to fit into the pan.
You will need to make layers of the phyllo, butter and nuts, use the directions that follow.
1) phyllo
2) butter
Repeat 1 and 2 until you have used 8 sheets of phyllo buttered in the bottom of the pan.
3) Sprinkle a little less than 1/4 cup of chopped nuts evenly over the surface.
4) phyllo
5) butter
6) phyllo
7) butter
Repeat 3 through 7 until you have used all but 6 - 8 sheets which remain for the top layer.
8) phyllo
9) butter
Continue repeating 8 and 9 until all the phyllo sheets are used. Using a sharp knife cut into diamond or square shapes, be sure you cut all the way through all the layers. I find the square shapes easier to deal with but not as festive and fancy as the diamond shapes. Bake for about 50 minutes until the baklava is golden and crisp. While the baklava bakes, prepare the sauce.
1 cup water
1 cup white sugar
Boil the water and sugar until the sugar is dissolved.
1 teaspoon vanilla extract
1/2 cup honey
1/2 teaspoon lemon zest (optional)
Mix together the vanilla, honey and zest. Simmer for about 20 minutes. When the baklava is crisp and golden, remove from oven and carefully pour the sauce over the baklava. Let cool. I think it's nice to serve the baklava into individual cupcake papers. I have also halfed this recipe when the full recipe was too much.
I hope you will amaze and astonish your friends with your culinary creation.
Hugs,
Mameekosan
Thursday, January 31, 2013
Sticky Chicken
Hi,
I hope you are well.
Well some recipes come and then go, never to be heard from again and then there are the recipes that come and hang around. This recipes is one of the later. I really don't know how many times I have made it. But, I like it because it's easy. I adapted this from a recipe that I think I got from the Boston Globe, but I honestly don't remember where the original recipe came from. The original recipe called for chicken wings, but I usually don't make chicken wings and usually use thighs or breasts.
3 lbs chicken thighs, legs or breasts (or a combination of these depending on what you like)
If you buy the thighs with the drumsticks attached, I like to separate them before baking. It's easy to do, just find the joint between the drumstick and thigh and with a sharp knife cut between the two. If you find the right spot, you won't be trying to cut through bone. I usually remove the skin from the thighs, but leave the skin on the drumsticks.
1 cup soy sauce
Juice from one lemon (the original recipe called for 1/2 cup orange juice concentrate)
1/2 cup light or dark brown sugar
3 large garlic cloves, minced
1 chunk fresh garlic, a couple of inches long, peeled and minced
1 to 2 teaspoons crushed red pepper flakes
Mix the ingredients from the list above. Place in a large glass (pyrex) baking dish, large enough to hold the chicken in one layer. Add the chicken, turn to coat. Now at this point, the original recipe calls for marinating the chicken in the fridge for 4 hours to up to 2 days. Normally I don't do this, since I'm doing this right before I'm going to bake the chicken for dinner. If you're a planner, you can let me know if the chicken is different marinated.
Set oven to 400 degrees. Bake chicken for about an hour, until the chicken is cooked through and crispy and the marinated is thick and sticky.
Because the chicken is so flavorful, it's nice to serve it with some plain steamed veggies, roast squash or sweet potatoes, and maybe a simple salad or vinegared cucumbers. I hope you'll try this recipe and that Sticky Chicken becomes a recipe that comes and hangs around.
Hugs,
Mameekosan
I hope you are well.
Well some recipes come and then go, never to be heard from again and then there are the recipes that come and hang around. This recipes is one of the later. I really don't know how many times I have made it. But, I like it because it's easy. I adapted this from a recipe that I think I got from the Boston Globe, but I honestly don't remember where the original recipe came from. The original recipe called for chicken wings, but I usually don't make chicken wings and usually use thighs or breasts.
3 lbs chicken thighs, legs or breasts (or a combination of these depending on what you like)
If you buy the thighs with the drumsticks attached, I like to separate them before baking. It's easy to do, just find the joint between the drumstick and thigh and with a sharp knife cut between the two. If you find the right spot, you won't be trying to cut through bone. I usually remove the skin from the thighs, but leave the skin on the drumsticks.
1 cup soy sauce
Juice from one lemon (the original recipe called for 1/2 cup orange juice concentrate)
1/2 cup light or dark brown sugar
3 large garlic cloves, minced
1 chunk fresh garlic, a couple of inches long, peeled and minced
1 to 2 teaspoons crushed red pepper flakes
Mix the ingredients from the list above. Place in a large glass (pyrex) baking dish, large enough to hold the chicken in one layer. Add the chicken, turn to coat. Now at this point, the original recipe calls for marinating the chicken in the fridge for 4 hours to up to 2 days. Normally I don't do this, since I'm doing this right before I'm going to bake the chicken for dinner. If you're a planner, you can let me know if the chicken is different marinated.
Set oven to 400 degrees. Bake chicken for about an hour, until the chicken is cooked through and crispy and the marinated is thick and sticky.
Because the chicken is so flavorful, it's nice to serve it with some plain steamed veggies, roast squash or sweet potatoes, and maybe a simple salad or vinegared cucumbers. I hope you'll try this recipe and that Sticky Chicken becomes a recipe that comes and hangs around.
Hugs,
Mameekosan
Monday, January 21, 2013
Eggplant Salad with Sesame Dressing
Hi,
This dish could possibly convert a "I don't like eggplant" person into a "I like eggplant" person. I adapted this recipe from Mark Bittman. He calls for cooking the eggplant over a charcoal or wood fire which really does lead to a lovely flavorful charred eggplant. But, since I don't have time for that type of labor intensive cooking, I use my trusty microwave for cooking the eggplant. My dear father purchased my microwave for me even though at the time I was probably rolling my eyes and thinking, "I don't need a microwave!" Well, I was wrong. The microwave has become a trusty valuable cooking item in my kitchen.
1 regular eggplant or 2 or 3 Chinese eggplants
2 or 3 tablespoons olive oil
If you have regular eggplant, slice into 3/4 inch lengthwise slices. If you use the long skinny type, quarter each eggplant the long way to make long skinny eggplant pieces. Use a microwave safe shallow dish, sprinkle olive oil in dish and dip eggplant pieces in the oil, flipping to coat both sides. Arrange in a single layer or slightly overlapping. Microwave on high for about 10 minutes. Eggplant will be cooked and slightly squishy. While eggplant cooks prepare dressing.
Juice from one lemon
2 tablespoons sesame seeds
2 tablespoons soy sauce
1-2 tablespoons sugar
freshly ground pepper
Mix the dressing ingredients together in a large bowl. When the eggplant is cooked, cut the eggplant into 1 inch cubes or rectangular shaped rods. Mix eggplant into dressing. Here's what I usually like to add.
2-3 green onions thinly sliced
1/2 bunch cilantro chopped
If I have some of these available I'll also add:
2 cups arugula or fresh spinach
Salt, taste to see if needed
I hope you enjoy this eggplant salad. It's great alongside some simple baked chicken with some sauteed green beans. It also makes great leftovers.
Hugs,
Mameekosan
This dish could possibly convert a "I don't like eggplant" person into a "I like eggplant" person. I adapted this recipe from Mark Bittman. He calls for cooking the eggplant over a charcoal or wood fire which really does lead to a lovely flavorful charred eggplant. But, since I don't have time for that type of labor intensive cooking, I use my trusty microwave for cooking the eggplant. My dear father purchased my microwave for me even though at the time I was probably rolling my eyes and thinking, "I don't need a microwave!" Well, I was wrong. The microwave has become a trusty valuable cooking item in my kitchen.
1 regular eggplant or 2 or 3 Chinese eggplants
2 or 3 tablespoons olive oil
If you have regular eggplant, slice into 3/4 inch lengthwise slices. If you use the long skinny type, quarter each eggplant the long way to make long skinny eggplant pieces. Use a microwave safe shallow dish, sprinkle olive oil in dish and dip eggplant pieces in the oil, flipping to coat both sides. Arrange in a single layer or slightly overlapping. Microwave on high for about 10 minutes. Eggplant will be cooked and slightly squishy. While eggplant cooks prepare dressing.
Juice from one lemon
2 tablespoons sesame seeds
2 tablespoons soy sauce
1-2 tablespoons sugar
freshly ground pepper
Mix the dressing ingredients together in a large bowl. When the eggplant is cooked, cut the eggplant into 1 inch cubes or rectangular shaped rods. Mix eggplant into dressing. Here's what I usually like to add.
2-3 green onions thinly sliced
1/2 bunch cilantro chopped
If I have some of these available I'll also add:
2 cups arugula or fresh spinach
Salt, taste to see if needed
I hope you enjoy this eggplant salad. It's great alongside some simple baked chicken with some sauteed green beans. It also makes great leftovers.
Hugs,
Mameekosan
Thursday, January 17, 2013
Lo Carb Pasta - It's Magic!
Hi,
As you may know we've given up pasta, for so many reasons. But, sometime it would be nice to have something to put pasta sauce on. J and A were highly skeptical of this vegetable called spaghetti squash. How could this "yellow squash" be like pasta? While recently while J and A were here, I made the creamy pasta sauce and served it with spaghetti squash. They said, "It like magic!" Well now they are believers as well. (I think the only downside of spaghetti squash is the cost.)
one spaghetti squash
Cut the spaghetti squash in half from lengthwise, so you'll cut through the stem. Scoop and discard the seeds and pulpy middle. Rinse the outside and inside of the squash. Place upside down on a microwaveable dish. Microwave for 10 minutes on high. After 10 minutes push on outside of the squash. When the squash is done, it should give to light pressure. If not, microwave for 5 more minutes. Continue microwaving in 5 minute chunks until done. Carefully flip the squash over and with a fork scrap out the noodle like strands. You can toss with olive oil or butter, but I think if you are adding sauce it's just fine plain. Serve. The spaghetti squash also reheats well.
Well you'll have to let me know if you've become a believer as well.
Hugs,
Mameekosan
As you may know we've given up pasta, for so many reasons. But, sometime it would be nice to have something to put pasta sauce on. J and A were highly skeptical of this vegetable called spaghetti squash. How could this "yellow squash" be like pasta? While recently while J and A were here, I made the creamy pasta sauce and served it with spaghetti squash. They said, "It like magic!" Well now they are believers as well. (I think the only downside of spaghetti squash is the cost.)
one spaghetti squash
Cut the spaghetti squash in half from lengthwise, so you'll cut through the stem. Scoop and discard the seeds and pulpy middle. Rinse the outside and inside of the squash. Place upside down on a microwaveable dish. Microwave for 10 minutes on high. After 10 minutes push on outside of the squash. When the squash is done, it should give to light pressure. If not, microwave for 5 more minutes. Continue microwaving in 5 minute chunks until done. Carefully flip the squash over and with a fork scrap out the noodle like strands. You can toss with olive oil or butter, but I think if you are adding sauce it's just fine plain. Serve. The spaghetti squash also reheats well.
Well you'll have to let me know if you've become a believer as well.
Hugs,
Mameekosan
Wednesday, January 16, 2013
Fried Fish for the New Year
Hi All,
Happy 2013! I hope you have been having fun cooking. It has been a challenging culinary start to the new year as my creaking disabled range finally expired. It graciously made it though Christmas, but then the next day decided it was over. So, no new recipes for cookies or cakes or anything baked or roasted until the new range is delivered.
We did have a lovely Japanese inspired New Years Eve dinner accompanied by a bottle of drunken whale sake. I've always tried making tempura and it's usually not bad but generally a lot of mess and bother. So I tried this new recipe and I think it's a winner. This recipe was adapted from Sunset's Oriental Cookbook. It delicious served with the optional dipping sauce, see recipe below.
1 pound tilapia fillets
salt and pepper
Cut the fillets into 2 inch squares. Some may be a bit more triangular and some may be a bit thicker, but it's all fine. Season both sides with salt and pepper.
1 egg
Lightly beat egg in a shallow dish or pan. Dip the fish squares in the egg, coating both sides
Panko bread crumbs
Dip the egg coated fish squares in panko. At this point you can refrigerate the fish, if you would like to fry them at another time.
Canola oil
Pour oil into a wide heavy frying pan, enough to coat bottom with about 1/8 inch layer of oil. Turn heat to medium high. Add the fish, cook until the first side is brown, then flip. While the fish is cooking prepare the dipping sauce.
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon sesame seeds
1/2 teaspoon crushed red pepper
1 teaspoon sugar
Mix the above ingredients and serve alongside in small individual bowls.
I would serve the fish squares with some lightly steamed spinach and some butternut squash or sweet potato for color. Hope you enjoy this as much as we did. And happy cooking for the new year!
Hugs,
Mameekosan
Happy 2013! I hope you have been having fun cooking. It has been a challenging culinary start to the new year as my creaking disabled range finally expired. It graciously made it though Christmas, but then the next day decided it was over. So, no new recipes for cookies or cakes or anything baked or roasted until the new range is delivered.
We did have a lovely Japanese inspired New Years Eve dinner accompanied by a bottle of drunken whale sake. I've always tried making tempura and it's usually not bad but generally a lot of mess and bother. So I tried this new recipe and I think it's a winner. This recipe was adapted from Sunset's Oriental Cookbook. It delicious served with the optional dipping sauce, see recipe below.
1 pound tilapia fillets
salt and pepper
Cut the fillets into 2 inch squares. Some may be a bit more triangular and some may be a bit thicker, but it's all fine. Season both sides with salt and pepper.
1 egg
Lightly beat egg in a shallow dish or pan. Dip the fish squares in the egg, coating both sides
Panko bread crumbs
Dip the egg coated fish squares in panko. At this point you can refrigerate the fish, if you would like to fry them at another time.
Canola oil
Pour oil into a wide heavy frying pan, enough to coat bottom with about 1/8 inch layer of oil. Turn heat to medium high. Add the fish, cook until the first side is brown, then flip. While the fish is cooking prepare the dipping sauce.
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon sesame seeds
1/2 teaspoon crushed red pepper
1 teaspoon sugar
Mix the above ingredients and serve alongside in small individual bowls.
I would serve the fish squares with some lightly steamed spinach and some butternut squash or sweet potato for color. Hope you enjoy this as much as we did. And happy cooking for the new year!
Hugs,
Mameekosan
Thursday, January 3, 2013
Creamy Italian Sausage Sauce with Peas
Hi,
I was reminded that I used to make this sauce, but somehow it was forgotten. I'm always trying new recipes and sometimes the old favorites get forgotten. This sauce should definitely get back into the regular rotation. In the past we used to eat it with, yes pasta, but the last time I made it with spaghetti squash. If you've never had spaghetti squash it is a bit magical. I'll post the very easy cooking recipe. But, for now the Creamy Sausage Sauce with Peas.
2 tablespoons butter or olive oil
1 package Italian Sausage (I used hot)
Melt butter in a large pot or large frying pan set on medium. Remove the casings from the sausage and crumble into pot or pan. Cook until sausages are just browned.
2 large onions chopped
Add onions and cook until soft.
2 cloves garlic minced
1 can diced tomatoes
8 ounce can tomato sauce
1/2 cup white wine
salt and pepper to taste
Add the ingredients above, increase heat to high and bring mixture to a boil. Cover, reduce heat and simmer for 15 minutes.
1/2 cup frozen peas
1/2 cup half and half
Add the peas and cream and heat through. Enjoy. Serve on pasta or spaghetti squash with parmesan cheese on the side.
Hugs,
Mameekosan
I was reminded that I used to make this sauce, but somehow it was forgotten. I'm always trying new recipes and sometimes the old favorites get forgotten. This sauce should definitely get back into the regular rotation. In the past we used to eat it with, yes pasta, but the last time I made it with spaghetti squash. If you've never had spaghetti squash it is a bit magical. I'll post the very easy cooking recipe. But, for now the Creamy Sausage Sauce with Peas.
2 tablespoons butter or olive oil
1 package Italian Sausage (I used hot)
Melt butter in a large pot or large frying pan set on medium. Remove the casings from the sausage and crumble into pot or pan. Cook until sausages are just browned.
2 large onions chopped
Add onions and cook until soft.
2 cloves garlic minced
1 can diced tomatoes
8 ounce can tomato sauce
1/2 cup white wine
salt and pepper to taste
Add the ingredients above, increase heat to high and bring mixture to a boil. Cover, reduce heat and simmer for 15 minutes.
1/2 cup frozen peas
1/2 cup half and half
Add the peas and cream and heat through. Enjoy. Serve on pasta or spaghetti squash with parmesan cheese on the side.
Hugs,
Mameekosan
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