Hi all,
Thursday nights are R and mine cooking date night and I asked R what he would like. Out popped "Swedish Meatballs" which was an excellent idea. I had never made Swedish meatballs before and with Swedish meatballs you have to make mashed potatoes. I have a weakness for mashed potatoes, so I was all for the Swedish meatball suggestion. They don't call for many ingredients and with this recipe there's enough for leftovers, unless your guy wants to eat them all.
1/2 cup bread or cracker crumb
1/3 cup cream or half and half
Soak the bread crumbs in the cream, set aside.
1 medium onion, chopped
1 T butter
Saute the onion in the butter until just starting to brown. Set aside to cool.
1 pound ground turkey meat (I used TJ's dark meat ground turkey)
Salt and pepper
Pinch of ground cloves
Combine the above ingredients with the soaked bread crumbs/cream, onions, and ingredients listed above. Mix gently until just mixed. Make small meatballs. Mine were a little over an inch.
2 T butter
Melt the butter over medium-high heat. Add the meatballs, not crowding them. (I cooked all of them at once, in my huge cast iron skillet.) Brown on all sides. Remove the meatballs from the pan to make the gravy.
2 T butter
2 T flour
3/4 cup beef broth
2/3 cup cream
I left the little bits of meatballs in the pan and just added the butter. Melt the butter then add the flour. Cook a few minutes, then add the stock and stir constantly until thickened. Add the cream, stir, and then add in the meatballs. Heat until the meatballs are heated through. If the gravy is too thick, you can add extra beef broth or cream.
Of course you'll have to make mashed potatoes to go with the meatballs.
Hope you enjoy this as much as we did.
Hugs,
Mameekosan
Saturday, November 21, 2015
Monday, October 12, 2015
Basic Vinaigrette
Hi All,
I know it's been way too long. I have been trying lots of new recipes! I promise I will post some of them soon.
This is for J. Simple basic vinaigrette. We had a Chinese friend who was always interested to know what went into my "sauce." Well here's the recipe.
In a two cup measuring cup measure:
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1 Tablespoon Dijon mustard
1-2 cloves fresh garlic
1 teaspoon salt
lots of freshly ground black pepper
generous squeeze of honey
I usually just give this a whirl with my immersion blender. If you don't have an immersion blender or a regular blender or food processor, chop the garlic fine and put the ingredients into a jar or bottle that you can give a healthy shake.
Hope this dresses your salads well.
Hugs,
Mameekosan!
I know it's been way too long. I have been trying lots of new recipes! I promise I will post some of them soon.
This is for J. Simple basic vinaigrette. We had a Chinese friend who was always interested to know what went into my "sauce." Well here's the recipe.
In a two cup measuring cup measure:
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1 Tablespoon Dijon mustard
1-2 cloves fresh garlic
1 teaspoon salt
lots of freshly ground black pepper
generous squeeze of honey
I usually just give this a whirl with my immersion blender. If you don't have an immersion blender or a regular blender or food processor, chop the garlic fine and put the ingredients into a jar or bottle that you can give a healthy shake.
Hope this dresses your salads well.
Hugs,
Mameekosan!
Tuesday, February 3, 2015
Japanese Style Fish Stew (Buri Daikon)
Hi all,
Recently I was watching a YouTube video with J and the woman made a Japanese stewy dish that J informed me was called Buri Daikon. I was intrigued. I wasn't really familiar with cooked daikon, so I thought it would be fun to try. J sent me a few links with recipes. I also looked online and selected two different recipes. In the meantime I went to HMart and purchased a smallish daikon (later I found I could have bought a much bigger one) and two Hake filets. Okay, so I didn't realize that "Buri" is actually Yellowtail Head, so I would need to make my first substitution.
One large daikon, peeled
Cut the daikon into inch thick slices and then cut into halves or quarters depending on the size of the daikon. You don't want the daikon pieces to be too small which will make them cook too quickly. So, since I didn't buy a large daikon I needed to add some carrots to bulk up the veggie component of the recipe.
3 or 4 carrots cut into 1 inch long chunks
2 inch long piece of fresh ginger, peeled and thinly sliced.
Add the daikon, carrots (if used), and ginger to a deep pot.
As I said earlier the authentic recipe calls for yellowtail heads which I didn't have. I think the yellowtail would add a rich flavor, different from the Hake I used.
2.5 pounds Hake or if you can get them yellowtail or salmon heads, cut into large chunks.
Place the fish on top of the veggies.
1 cup sake
1/4 cup mirin (I used white wine, since I didn't have any mirin)
2 -3 tablespoons sugar (I used the larger amount since I didn't have any mirin)
3 tablespoons shoyu
large pinch of soup base mix (Hondashi)
Mix the above ingredients together and pour over the veggies and fish. The liquid should cover all, if not, you can add a bit more shoyu or some water. Cover with a "otoshibuta" which is a wooden cover, I didn't have one so I used a piece of aluminum foil formed into a circle and weighted with a bowl.
Simmer gently for about 45 minutes. We were all waiting for dinner so we served it after 45 minutes. The original recipe calls for cooking it for another 15 minutes. R declared it delicious! Which was a pleasant surprise.
Hope you're surprised at how delicious the broth is and how warming and delicious this Japanese style stew is for these cold wintry nights.
Hugs,
Mameekosan : )
Recently I was watching a YouTube video with J and the woman made a Japanese stewy dish that J informed me was called Buri Daikon. I was intrigued. I wasn't really familiar with cooked daikon, so I thought it would be fun to try. J sent me a few links with recipes. I also looked online and selected two different recipes. In the meantime I went to HMart and purchased a smallish daikon (later I found I could have bought a much bigger one) and two Hake filets. Okay, so I didn't realize that "Buri" is actually Yellowtail Head, so I would need to make my first substitution.
One large daikon, peeled
Cut the daikon into inch thick slices and then cut into halves or quarters depending on the size of the daikon. You don't want the daikon pieces to be too small which will make them cook too quickly. So, since I didn't buy a large daikon I needed to add some carrots to bulk up the veggie component of the recipe.
3 or 4 carrots cut into 1 inch long chunks
2 inch long piece of fresh ginger, peeled and thinly sliced.
Add the daikon, carrots (if used), and ginger to a deep pot.
As I said earlier the authentic recipe calls for yellowtail heads which I didn't have. I think the yellowtail would add a rich flavor, different from the Hake I used.
2.5 pounds Hake or if you can get them yellowtail or salmon heads, cut into large chunks.
Place the fish on top of the veggies.
1 cup sake
1/4 cup mirin (I used white wine, since I didn't have any mirin)
2 -3 tablespoons sugar (I used the larger amount since I didn't have any mirin)
3 tablespoons shoyu
large pinch of soup base mix (Hondashi)
Mix the above ingredients together and pour over the veggies and fish. The liquid should cover all, if not, you can add a bit more shoyu or some water. Cover with a "otoshibuta" which is a wooden cover, I didn't have one so I used a piece of aluminum foil formed into a circle and weighted with a bowl.
Simmer gently for about 45 minutes. We were all waiting for dinner so we served it after 45 minutes. The original recipe calls for cooking it for another 15 minutes. R declared it delicious! Which was a pleasant surprise.
Hope you're surprised at how delicious the broth is and how warming and delicious this Japanese style stew is for these cold wintry nights.
Hugs,
Mameekosan : )
Tuesday, January 20, 2015
Curried Roast Cabbage
Hi all,
I admit it I haven't tried this recipe yet. But, how can you go wrong with roasting a vegetable? I've roasted, of course potatoes with onions and garlic, then Brussels sprouts, carrots and parsnips, broccoli, and now cabbage.
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
1 medium head green cabbage, cored and cut into 16 wedges
1 yellow onion, sliced into thick wedges
2 Granny Smith apples, sliced into 8 wedges
2 T olive oil
Prepare above ingredients, place in large bowl. Sprinkle with olive oil and toss.
1 T curry powder
Salt and pepper
Sprinkle the curry powder over everything, coating all sides of the cabbage mixture. Season with salt and pepper. Dump everything into rimmed baking sheet. Bake about 20 minutes, turning midway. Cabbage should be golden and tender.
1/4 cup currants or raisins
1/4 cup almonds or walnuts
lemon wedges (optional)
Sprinkle with currants and nuts. Serve with lemon wedges, if desired. This dish sounds like a perfect winter dish to go along baked chicken. As soon as I'm home I'm going o try it.
Hugs,
Mameekosan
I admit it I haven't tried this recipe yet. But, how can you go wrong with roasting a vegetable? I've roasted, of course potatoes with onions and garlic, then Brussels sprouts, carrots and parsnips, broccoli, and now cabbage.
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
1 medium head green cabbage, cored and cut into 16 wedges
1 yellow onion, sliced into thick wedges
2 Granny Smith apples, sliced into 8 wedges
2 T olive oil
Prepare above ingredients, place in large bowl. Sprinkle with olive oil and toss.
1 T curry powder
Salt and pepper
Sprinkle the curry powder over everything, coating all sides of the cabbage mixture. Season with salt and pepper. Dump everything into rimmed baking sheet. Bake about 20 minutes, turning midway. Cabbage should be golden and tender.
1/4 cup currants or raisins
1/4 cup almonds or walnuts
lemon wedges (optional)
Sprinkle with currants and nuts. Serve with lemon wedges, if desired. This dish sounds like a perfect winter dish to go along baked chicken. As soon as I'm home I'm going o try it.
Hugs,
Mameekosan
Monday, November 17, 2014
Falafel with Cucumber Salad
Hi All,
It's a cold rainy day in New England. The kind of day you want something hearty. Well, these don't exactly fit the bill, but they are quite delicious and maybe with a bowl of lentil soup could make a warm and filling dinner. In the summer the Falafels can be made with the cucumber salad for a refreshing dinner. I made them one night and R didn't seem to mind that the meal was vegetarian.
1/2 cup parsley (If you have some fresh mint you can throw some in too)
4 cloves garlic, peeled
1 tsp ground cumin
1 tsp coriander
2 cans (15oz each) chickpeas, rinsed and drained
3 tablespoons flour
Peel from one lemon, grated fine
1/2 teaspoon salt
healthy dose of freshly ground black pepper
Add the above ingredients into a food processor and process until well mixed. You may have to scrape down the outside bowl a few times.
4 tablespoons olive oil
Heat oil in a heavy frying pan. When hot, measure out with a 1/4 cups measure make 1/2 thick patties. Patting together as needed. All the patties should fit in a large pan, if not you may have to do a second round of browning. Flip when the first side is brown and brown the other side. Takes about 8 minutes per side.
1/3 cup tahini (Sold in metal cans, the tahini separates so it'll need to be stirred before using.)
2 tablespoons extra virgin olive oil
2 tablespoons water
Juice from one lemon
1/2 teaspoon salt
Black pepper
Mix the above ingredients together in a medium bowl for the cucumber salad.
1 pint cherry tomatoes, cut in half
1 seedless cucumber chunked
1/2 small red onion, very thinly sliced
1/2 cup parsley, chopped
Add the above veggies and toss. If you eat bread, you can serve these with some toasted pitas.
Maybe I'll make these for dinner tonight! Hope you enjoy these as much as we have.
Hugs,
Mameekosan : )
It's a cold rainy day in New England. The kind of day you want something hearty. Well, these don't exactly fit the bill, but they are quite delicious and maybe with a bowl of lentil soup could make a warm and filling dinner. In the summer the Falafels can be made with the cucumber salad for a refreshing dinner. I made them one night and R didn't seem to mind that the meal was vegetarian.
1/2 cup parsley (If you have some fresh mint you can throw some in too)
4 cloves garlic, peeled
1 tsp ground cumin
1 tsp coriander
2 cans (15oz each) chickpeas, rinsed and drained
3 tablespoons flour
Peel from one lemon, grated fine
1/2 teaspoon salt
healthy dose of freshly ground black pepper
Add the above ingredients into a food processor and process until well mixed. You may have to scrape down the outside bowl a few times.
4 tablespoons olive oil
Heat oil in a heavy frying pan. When hot, measure out with a 1/4 cups measure make 1/2 thick patties. Patting together as needed. All the patties should fit in a large pan, if not you may have to do a second round of browning. Flip when the first side is brown and brown the other side. Takes about 8 minutes per side.
1/3 cup tahini (Sold in metal cans, the tahini separates so it'll need to be stirred before using.)
2 tablespoons extra virgin olive oil
2 tablespoons water
Juice from one lemon
1/2 teaspoon salt
Black pepper
Mix the above ingredients together in a medium bowl for the cucumber salad.
1 pint cherry tomatoes, cut in half
1 seedless cucumber chunked
1/2 small red onion, very thinly sliced
1/2 cup parsley, chopped
Add the above veggies and toss. If you eat bread, you can serve these with some toasted pitas.
Maybe I'll make these for dinner tonight! Hope you enjoy these as much as we have.
Hugs,
Mameekosan : )
Wednesday, November 12, 2014
Single Crust Spicy Apple Pie
Hi all,
I'm still working through all the apples that I got from the CSA. I've made apple sauce, which AI, so graciously helped eat. I've made three apple pies and put apples in all sorts of recipes. I think I have only about a dozen left. Maybe I'll make one more apple pie?
I like this recipe because you only need a bottom crust. I've been using the frozen pie crust from Trader Joe's which I like a lot. It's made with butter and the results are almost identical to homemade and of course using a prepared crust is much easier.
Preheat oven to 400 degrees F.
1 prepared pie crust (If frozen, thaw on counter for 1.5 hours or thaw overnight in fridge.)
Line a 9 inch deep pie plate with pie crust. Make a decorative edge, by pinching it between your fingers or using the tines of a fork. Place in freezer for at least 10 minutes, while you prepare the fruit.
7 large or 9 medium cooking apples, about 3 pounds total (I think I got mostly eating apples from the CSA, so I used those. Granny Smiths are nice because of their firm flesh and tart taste.)
Peel, core, and thinly slice the apples and place them in a large bowl.
1 lemon, squeezed and peel grated
Add the lemon juice and grated peel to the apples. Mix.
1/3 cup light brown sugar (since the apples were sweet I only used 1/3 cup, for tarter apples you could increase the sugar to 2/3 cup.)
2 tablespoons AP flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Mix the sugar, flour and spices together and mix into the apples. Pour into the chilled pie crust. Then prepare the topping.
1/3 cup AP flour
1/2 cup old fashioned oats
1/3 cup brown sugar
1/4 teaspoon cinnamon
3 tablespoons butter
With a pastry blender, two knives, or your finger mix the crumb topping together until the mixture resembles coarse crumbs. Sprinkle over the apples, pressing down slightly. Bake for 1 hour. Turn the oven down to 350, bake about 20 minutes longer or until the filling is bubbling around the edges.
There it is, apple pie! We had a Canadian friend who loved eating apple pie with a slice of sharp cheddar cheese on top. The pie is also good with a scoop of vanilla ice cream. Yum. Well I hope there's an apple pie in the near future for you. Happy pie making.
Hugs,
Mameekosan
I'm still working through all the apples that I got from the CSA. I've made apple sauce, which AI, so graciously helped eat. I've made three apple pies and put apples in all sorts of recipes. I think I have only about a dozen left. Maybe I'll make one more apple pie?
I like this recipe because you only need a bottom crust. I've been using the frozen pie crust from Trader Joe's which I like a lot. It's made with butter and the results are almost identical to homemade and of course using a prepared crust is much easier.
Preheat oven to 400 degrees F.
1 prepared pie crust (If frozen, thaw on counter for 1.5 hours or thaw overnight in fridge.)
Line a 9 inch deep pie plate with pie crust. Make a decorative edge, by pinching it between your fingers or using the tines of a fork. Place in freezer for at least 10 minutes, while you prepare the fruit.
7 large or 9 medium cooking apples, about 3 pounds total (I think I got mostly eating apples from the CSA, so I used those. Granny Smiths are nice because of their firm flesh and tart taste.)
Peel, core, and thinly slice the apples and place them in a large bowl.
1 lemon, squeezed and peel grated
Add the lemon juice and grated peel to the apples. Mix.
1/3 cup light brown sugar (since the apples were sweet I only used 1/3 cup, for tarter apples you could increase the sugar to 2/3 cup.)
2 tablespoons AP flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Mix the sugar, flour and spices together and mix into the apples. Pour into the chilled pie crust. Then prepare the topping.
1/3 cup AP flour
1/2 cup old fashioned oats
1/3 cup brown sugar
1/4 teaspoon cinnamon
3 tablespoons butter
With a pastry blender, two knives, or your finger mix the crumb topping together until the mixture resembles coarse crumbs. Sprinkle over the apples, pressing down slightly. Bake for 1 hour. Turn the oven down to 350, bake about 20 minutes longer or until the filling is bubbling around the edges.
There it is, apple pie! We had a Canadian friend who loved eating apple pie with a slice of sharp cheddar cheese on top. The pie is also good with a scoop of vanilla ice cream. Yum. Well I hope there's an apple pie in the near future for you. Happy pie making.
Hugs,
Mameekosan
Monday, October 27, 2014
Asian Fish in Parchment (or Foil) with Veggies
Hi all,
I've made this recipe a couple of times now with a variety of fish and veggies. I've strayed so far from the original recipe, but so far the dish has always turned out great! You'll need some parchment paper or aluminum foil, I've used both with identical results, although I think the parchment paper is a bit more aesthetic. The packets can be made ahead and refrigerated and popped into the oven before dinner.
Heat the oven to 425F.
Prepare four 12 inch square pieces of parchment paper or aluminum foil. Place two on a rimmed baking sheet. If you want to prepare slightly small packets, you can also make six pieces.
Select one of the combinations below or substitute with the veggies you have:
1) 8 ounces mushrooms, washed and sliced + 1 bunch of broccoli, cut into long thin spears
2) Quart of Brussels sprouts, halfed if large + sliced peppers (green, red, and spicy)
or 3) Peppers (green, red, and spicy) + sliced onions
Scatter the veggies in the bottom of the parchment paper, divided evenly.
3 cloves garlic, thinly sliced into rod shapes
1 1/2 inches of ginger, peeled and thinly sliced into rod shapes
Sprinkle the garlic and ginger onto the veggies.
Select the fish:
1)12 ounces of white fish, such as cod or hake (I used frozen from Trader Joe's)
2) 1 whole mackerel, gutted, cut in half
3) Salmon fillet or steaks
Place the fish on top of the veggies
3 limes, squeezed and peel finely grated
1/3 cup soy sauce
Mix in the lime juice and soy sauce a small bowl and drizzle over the fish.
Salt and Pepper
Lightly salt the fish and generously pepper. Top with the second piece of parchment, fold each edge three times and tuck under the folded bit to create a firm seal. Cook for 20-25 minutes, depending on the type of fish and veggies that you use. Carefully transfer the packets to large plates, and cut an "X" in the top to carefully vent the steam.
3 green onions, thinly sliced.
Sprinkle with the green onions, serve. The parchment keeps the heat in and this makes a yummy warm dish for the autumn weather. Rice and a small dish of sliced cucumber or grapes go along nicely. If you've refrigerated this before baking, you may have to extend the baking time by 5 or 10 minutes.
Hope you like these packets of flavorful goodness as much as we have!
Hugs and Happy Cooking!
Mameekosan
I've made this recipe a couple of times now with a variety of fish and veggies. I've strayed so far from the original recipe, but so far the dish has always turned out great! You'll need some parchment paper or aluminum foil, I've used both with identical results, although I think the parchment paper is a bit more aesthetic. The packets can be made ahead and refrigerated and popped into the oven before dinner.
Heat the oven to 425F.
Prepare four 12 inch square pieces of parchment paper or aluminum foil. Place two on a rimmed baking sheet. If you want to prepare slightly small packets, you can also make six pieces.
Select one of the combinations below or substitute with the veggies you have:
1) 8 ounces mushrooms, washed and sliced + 1 bunch of broccoli, cut into long thin spears
2) Quart of Brussels sprouts, halfed if large + sliced peppers (green, red, and spicy)
or 3) Peppers (green, red, and spicy) + sliced onions
Scatter the veggies in the bottom of the parchment paper, divided evenly.
3 cloves garlic, thinly sliced into rod shapes
1 1/2 inches of ginger, peeled and thinly sliced into rod shapes
Sprinkle the garlic and ginger onto the veggies.
Select the fish:
1)12 ounces of white fish, such as cod or hake (I used frozen from Trader Joe's)
2) 1 whole mackerel, gutted, cut in half
3) Salmon fillet or steaks
Place the fish on top of the veggies
3 limes, squeezed and peel finely grated
1/3 cup soy sauce
Mix in the lime juice and soy sauce a small bowl and drizzle over the fish.
Salt and Pepper
Lightly salt the fish and generously pepper. Top with the second piece of parchment, fold each edge three times and tuck under the folded bit to create a firm seal. Cook for 20-25 minutes, depending on the type of fish and veggies that you use. Carefully transfer the packets to large plates, and cut an "X" in the top to carefully vent the steam.
3 green onions, thinly sliced.
Sprinkle with the green onions, serve. The parchment keeps the heat in and this makes a yummy warm dish for the autumn weather. Rice and a small dish of sliced cucumber or grapes go along nicely. If you've refrigerated this before baking, you may have to extend the baking time by 5 or 10 minutes.
Hope you like these packets of flavorful goodness as much as we have!
Hugs and Happy Cooking!
Mameekosan
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