Friday, January 1, 2021

Parmesan Brodo

I’ve been doing a little research on broths. From bone broth, to stock and consume. But Brodo has my fascination. 

Today I decided to make Parmesan Brodo as a base to boil my homemade ravioli, then become a sauce for the pasta. 

I started the Brodo this morning and let it simmer all day. Cooked the ravioli, the tightened it up a d coated the pasta. It was amazing. 



PARMESAN BRODO

INGREDIENTS:

  • 2 Parmesan rinds
  • 2 carrots peeled and chopped
  • 3 celery stalk chopped
  • 4-5 garlic cloves
  • 1 onion halved
  • 4 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 5-5 whole peppercorns
  • Salt to taste
  • 8 cups broth

INSTRUCTIONS:

  1. To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt. 
  2. Add 8 cups broth and bring to a simmer over medium heat. 
  3. Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. (I simmered 6 hours)
  4. Turn off the heat and allow the broth to cool slightly
  5. Once cooled, strain Brodo, removing all solids. Place in containers. You can refrigerate or freeze until needed.




Friday, December 25, 2020

Poblano Chicken Rice Bowls

Typically this is not a recipe I would post in the middle of winter, but it was a Tuesday, and I was tired of just plain tacos.  Now, I love me some Chipotle, but the amount of sodium they use in their food, is enough to make me uncomfortable for days.  So I occasionally treat myself to a burrito bowl on a rare occasion. 

When I came across this recipe, I was like, seems like a Chipotle style meal.  Let’s give it a shot?

















Poblano Chicken Rice Bowls

INGREDIENTS

  • 1 1/4 pounds boneless skinless chicken breasts, cut 1/2 inch cubes
  • 2 teaspoons olive oil
  • 1 medium red onion, peeled and diced
  • 1/4 cup cilantro, minced plus more for garnish
  • 1 poblano pepper, seeded and diced
  • 3 tomatoes, cored and diced
  • 1 lime, halved
  • taco seasoning
  • kosher salt
  • 1 cup frozen or fresh corn kernels
  • 3 cups cooked rice, heated
  • 1/4 cup cheddar cheese, shredded
  • 1/4 cup sour cream 
  • Taco sauce, optional 

Taco seasoning:

  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper 
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano

INSTRUCTIONS

  1. Combine the diced chicken and taco seasoning in a small bowl and set aside.
  2. To make the pico de gallo: set 3 tablespoons of the diced onion aside and place it in a bowl with tomato, cilantro, 2 teaspoons lime juice, 1/4 teaspoon salt. Set aside.
  3. Add oil to a large skillet over medium-high heat. When hot, add the chicken and cook until it starts to brown, 2 to 3 minutes. Salt as needed. 
  4. Add the remaining onion, poblano pepper and taco seasoning to the skillet and cook until it softens, 2 to 3 minutes. Add 1/2 cup water and corn. Cook 1 to 2 minutes then remove from heat.
  5. Divide rice in 4 bowls, top with chicken, cheese, pico de gallo and sour cream.






























Inspired by a recipe on Skinnytaste. 

Thursday, September 3, 2020

OSU Pop up Dinner

My husband, Craig, is known for finding some of the most unique things (but I’ll get back to this later). 

 

Quite a few years ago we were introduced to CSAs (Community Supported Agriculture) and quickly became spoiled!!  A CSA project is a system that connects local producers/farmers with consumers (that’s me), allowing the consumers to subscribe to the harvest of a farm or group of farms.  Generally, you buy a share of that year’s crop, which then gets delivered on a regular schedule (usually once a week).  Some CSA’s even include farm events throughout the growing season. By attending these CSA farm events, Craig and I have expanded our knowledge of chickens, farming and canning as well as having the opportunity to try “new to us” produce items we would have not probably tried (Kohlrabi and  Broccoli Rabe, just to name a couple).  

 

Now, back to Craig and his ability to find unique opportunities, He found a seafood CSA. What?  Mind blown!  Soon after signing up, we received a pound (plus) of fish every Tuesday. The fish we received was absolutely the freshest fish I’ve ever tasted, straight out of the waters of Juan de Fuca. Black Cod, Striped Salmon, Coho. I’m drooling just thinking about it. 

 

Since moving to Portland, we’ve tried a few different CSA options.  We even tried an egg CSA. Nothing ever really seemed to fit our needs. 

 

So that brings me to today (remember those unique abilities of Craig?).  He asked me if I was interested in signing up for a Pop up Dinner.  Okay, that peaked my curiosity.  OSU was offering a vegetarian dinner (for two).  I’m game, let’s do it!  



A bit of background information about me, in our house I plan every meal down to the pepper grains. Seriously.  And I don’t like to divert my meal plans either. I quickly catch myself from being offended if someone spontaneously invites us for dinner. I’m like, what the hell, now I have to shift the menu. With this new adventure, I shifted Taco Tuesday to accommodate our Pop up Dinner, as well as added some fresh salmon as a side (our neighbor had just returned home from fishing and offered us a HUGE salmon fillet).  



The OSU Pop up Dinner box included items to prepare Baked Ratatouille, Nectarine Radish Fennel Salad and Apple Pear Blueberry Crisp. All of these recipes are vegetarian and gluten free. 







Baked Ratatouille 

12oz tomato sauce 

1 eggplant, thinly sliced 

1 zucchini, thinly sliced 

1 yellow squash, thinly sliced 

3 heirloom tomatoes, thinly sliced 

1 yellow onion, thinly sliced 

 

Herb topping: 

1 T basil, minced 

1 T thyme, minced 

1 T parsley, minced 

1 clove garlic , minced 

olive oil 

salt and pepper to taste 

 

Directions:

Mix herb topping together. Set aside. 

Preheat oven to 375°. 

Place the tomato sauce in the bottom of a 10 inch round pan. 

Stack 1 slice each of eggplant, zucchini, tomato, yellow squash and onion. Repeat this step until all vegetables have been used, Then place vegetable stacks around the pan, on top of the tomato sauce. 

Lightly salt and pepper. Top the vegetable stacks with the herb mixture.

Cover with foil and bake for 30 minutes. Remove the foil and bake another 20 minutes. Let rest 10 minutes before serving. 

 

Nectarine Radish and Fennel Salad

 

Vinaigrette:

1/2 cup olive oil 

3 T white balsamic 

1 T honey 

1 t dijon mustard 

2 T lemon juice 

4 T mixed chopped fresh herbs (mint, tarragon, thyme) 

Salt to taste 

 

Salad:

2 nectarines, diced 

1 bunch small radishes, very thinly sliced 

1 small fennel bulb, very thinly sliced 

1 shallot, very thinly slice and separated 

2 green onions, thinly sliced 

 

In a medium bowl, combine all the vinaigrette ingredients.  Mix to blend.  Set aside. 

 

Place all the sliced vegetables and fruit into the bowl and toss to coat, making sure to separate the radishes and shallots, so they don’t stick together.

 

Pear, Apple & Blueberry Crisp 

 

Filling:

2 pears, peeled, cored and diced 

2 green apples, peeled, cored and diced 

1 cup frozen blueberries 

1 t cinnamon 

1/2 cup sugar 

1 t lemon juice 

2 t cornstarch 

 

Topping:

1 cup oatmeal (I used 2 Bob’s Red Mill Blueberry Oatmeal Cups) 

1/2 cup butter, melted 

 

Combine apples, pears and blueberries in a bowl.  Add lemon juice, sugar and cinnamon. Toss to coat. 

 

In a separate bowl, mix together the oatmeal and butter until combined. 

 

Preheat oven to 350°. 

 

I divided the fruit filling between 6 greased ramikins, but you can place the fruit filling into a greased glass 

bakeware.

 

Bake for 35 minutes or until golden and bubbly. Let rest 10 minutes before serving. Top with fresh whipped cream or vanilla ice cream.




Sunday, June 14, 2020

Halibut, Calabrian Style with Lemon Dill Rice

I few years ago I was researching recipes for a catering we were doing, when I came across this recipe...well a version of this recipe. It inspired me to make tonight’s dish. If you watch any cooking shows you will hear them refer to using Calabrian Chilies. So when I saw that the original recipe was “Calabrian style” recipe, but it didn’t include chilies, I knew I had to work it in. 


Also, the ventilation in our house isn’t the best, so I decided to make the dish on the grill. Pulled out my cast iron, which was perfect for this dish. 



Here’s what I made....


Halibut, Calabrian Style


Ingredients

  • 3 Tbsp. olive oil
  • 1 Tbsp. fresh lemon juice
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 1¼ lb. fresh halibut, cut into 2-inch pieces
  • ½ cup chopped onion
  • ½ tomato, chopped
  • 2 Calabrian chilies, chopped
  • 1 tsp. flour
  • 1½ cups dry white wine
  • 1 (15-oz.) can chickpeas, drained
  • ½ cup chopped fresh parsley
  • Lemon zest
  • Lemon wedges
Directions

  1. Stir together 2 Tbsp. oil, the lemon juice, salt, and pepper in a large bowl. Add fish and toss to coat. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add onion; sauté until golden, about 8 minutes, then transfer to a plate.
  2. Remove fish from marinade, discarding marinade, and pat fish dry with paper towels. Transfer fish to hot skillet over medium-high heat; brown 1 minute on each side, then remove from skillet.
  3. Add flour to skillet; cook, stirring, over medium-high heat until lightly browned. Stir in wine, chickpeas, onion, tomatoes, chili’s and half of parsley. Simmer until slightly thickened, 2 to 3 minutes. Return fish to skillet; cook until it flakes easily with a fork, about 1 minute. Serve with remaining parsley, lemon zest, and lemon wedges.
  4. Serve over lemon dill rice.



Thursday, May 28, 2020

Chicken Katsu Tacos

I always go down that rabbit hole, when a video recipe pops up on my feed. Usually I’m intrigued enough to make it 3/4 of the way through, at which point they drop whatever they are cooking into a vat of oil or drown it in freshly made queso. Which has the tendency to lose me. This recipe however, snagged me right in. I mean.....Katsu is one of my favorite things to order at a teriyaki restaurant. And tacos, well, tacos. Combine the two and I’m in. 


For this recipe, I used what I had. I had chicken beast, I so I replaced breasts for the thighs. And actually forget the sugar in the Tonkatsu sauce, but it still tasted great. Enjoy!




Chicken Katsu Tacos

Ingredients


CHICKEN KATSU

  • 2 cups  vegetable oil, for frying
  • 4 boneless, skinless chicken thighs
  • 1 ½ teaspoons kosher salt, plus more to taste
  • 2 cups Panko bread crumbs
  • 3 large eggs, beaten
  • 1 cup all purpose flour

TONKATSU SAUCE

  • ¼ cup ketchup
  • 2 teaspoons sugar
  • ¼ cup Worcestershire sauce

CABBAGE SLAW

  • ½ green cabbage, thinly sliced
  • ½ cup mayonnaise
  • 1 ½ tablespoons rice vinegar
  • ½ teaspoon kosher salt, plus more to taste

FOR SERVING

  • 8 small flour tortillas
  • sesame seed
  • scallions, thinly sliced
  • fresh cilantro leaves
  • Lime wedges

Preparation

  1. Make the chicken: Fill a heavy-bottomed, high-sided skillet with about ½ inch (1 ¼ cm) of vegetable oil. Heat over medium heat until the oil reaches 350°F (180°C).
  2. Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all of the thighs are between ¼ in (6 ml) and ⅓ inch (8 ml) thick.
  3. On the cutting board, season the flattened chicken on both sides with the salt.
  4. Add the panko, eggs, and flour to 3 separate shallow bowls.
  5. Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.
  6. Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. Set on paper towels to drain and immediately season lightly with salt.
  7. Make the tonkatsu sauce: In a small bowl, mix together the ketchup, sugar, and Worcestershire sauce. Set aside.
  8. Make the cabbage slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, and salt until well coated. Season with additional salt if needed. Set aside.
  9. Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds.
  10. Slice the chicken thighs into ⅓-inch (8 ml) thick pieces. Place about half of a thigh worth of meat onto a flour tortilla. Top with about ¼ cup (25 G) of cabbage slaw, a drizzle of tonkatsu sauce, sesame seeds, scallions, and cilantro. Repeat with remaining chicken to make 8 tacos total. Serve with lime wedges alongside.