My (Self-Assigned) Tortilla Challenge

Living alone, I often find I’m wasting bread and other baked goods. I can never seem to finish the loaf or package before it goes bad. This week I bought a package of Whole Wheat Tortillas and was determined to have fun with it and finish every last one. I succeeded! Here are my favorite uses from this week...

You'll notice in each of these favorites, I used a product differently from its original intended use. Think outside the box! For example: just because a product says, "dip" doesn't mean it can't be used as a spread.

In addition, I used or reused ingredients that were on hand. After hosting a BBQ over the weekend, here are the ingredients I had:

* 10-inch (Medium) Whole Wheat Tortillas
* Trader Joe's Fancy Shredded Lite Mexican Blend: Light Sharp Cheddar, Lite Monterey Jack, Lite Asadero and Lite Queso Blanco.) Any shredded cheese works!
* Greens: raw Spinach, steamed kale
* Trader Joe's Back Bean Dip, etc. (many grocery stores have a version of this)
* Leftover shredded chicken from pulled BBQ Chicken sandwiches made over the weekend (I'd left some of the chicken sauce-less)
* Grilled eggplant, leftover from the weekend
* Fresh Mozzarella, sliced
* Sundried tomatoes (dry, not in oil)
* Prepared Pesto

Quesadilla 

You can’t go wrong with a Quesadilla. The possibilities are endless! With a few minor variations of ingredients I had on hand, I actually made these several times during the week.

Version 1: 

I actually ate this for breakfast one day!

- Spread a thin layer of Black Bean Spread on the bottom of one Tortilla
- Place in a non-stick skillet sprayed with cooking spray over medium heat
- Sprinkle shredded cheese over the Black Bean Spread
- Add a handful of raw spinach Let cook 2-3 minutes Carefully fold tortilla in half, to create a half-moon, taking care to avoid the shredded cheese from escaping
- Using the back of a spatula, gently press down to help the cheese stick to the tortilla and other ingredients.  - Transfer to a plate, let cool for 1 minute then cut in half.

Version 2: 

- Spread a thin layer of Black Bean Spread on one side of two Tortillas
- Place with the spread face up in a non-stick skillet sprayed with cooking spray over medium heat Sprinkle cheese over the Black Bean Spread
- Add a generous handful of steamed kale
- Add about 1/4 cup of shredded chicken
- Add another layer of cheese and the other tortilla, this time with the black bean spread face down.
- Let cook 2-3 minutes
- Carefully place a large plate on top of the pan, turn upside down so the quesadilla is on the plate and carefully transfer the quesadilla back to the pan.
- Let cook an additional 2-3 minutes.
- Using a spatula, transfer to a plate, let cool for 1 minute then cut in quarters (I use a pizza cutter).

Grilled Veggie Wrap 

The rest of the package of spinach used in the Quesadillas was starting to wilt in the refrigerator so I steamed it to give it new life. Make sure to squeeze it dry over the sink before using

Spread some of the prepared pesto on the bottom of the tortilla. Layer eggplant, fresh mozzarella slices, sundried tomatoes and steamed spinach in the center of the tortilla, leaving space around the edges.
Fold up one end, then the sides and finally fold the top down.

Eat as is or cut in half on a diagonal.

I'm proud to say I not only finished the whole package that week but but also added some new regular meals to my arsenal.

Enjoy!

Dinner Party Menu

I recently hosted (not catered) a small dinner party of 5 for my dear friend’s birthday. She has some strict food likes/dislikes as well as food allergies, so taking that all into consideration, I wanted to do something fun for her. Not wanting to be stuck in the kitchen when my guests were there, I needed to think of things that could be prepared ahead of time and/or could be finished quickly or reheated right before people arrive.

APPETIZERS

• Kale chips: Made the morning of the party: washed and dried well, flat kale leaves (no stalks!) tossed with olive oil, salt and pepper. Baked in one layer on low heat for a long time. Light, airy, crispy and salty. A great starter and conversation piece as they were served standing upright in a tall glass. *Caution*: Tough to eat in mixed company as they tend to get stuck in your teeth. Have toothpicks handy.

• Grandma’s Swedish Meatballs: Ok, so this was my version of Grandma’s recipe. And, frankly, they’re not classic Swedish meatballs, which are often in a cream sauce. These are actually sweet and sour meatballs. (I never did understand why she called them 'Swedish') My guests do not eat ‘beast’ so I used ground turkey. Earlier in the day I made a basic meatball recipe (ground turkey, breadcrumbs, egg), formed them into tiny, single bite size meatballs. Baked in a 400 degree oven for about 15 minutes then transferred to a crock pot where the sauce was already waiting. Crock pot on low, these were ready and waiting for us once the party started 5 hours later. These were a huge hit.

• Cheese and Crackers: Yes, it’s more than ok to take some help from the store when having a party. 3 different cheese in varying textures and flavors – stinky, creamy, aged, etc. The plate was garnished with a mixture of dried fruit. *Note*: One of the smellier hard cheeses on the plate wound up in a little of the sweet and sour sauce on my plate. A delicious accident!

SALAD

Fresh baby spinach, dried cranberries and candied walnuts in a pomegranate vinaigrette.

Candied Walnuts
1 cup walnut pieces
¼ cup superfine sugar
Place both the walnuts and sugar in a dry, non-stick pan over medium heat. Stir constantly with a wooden spoon or silicone spatula until sugar has melted and walnuts are coated. Do not let burn.

MAIN COURSE

Chicken Pot Pie with a puff pastry crust (specific request by the birthday girl)

DESSERT

A giant cupcake-cake made by the same friend who made the chef’s hat cake to the left. We make a great team!

Gourmet Meal on a Budget

We’re all watching every penny we spend these days. However, that doesn’t mean we can’t eat healthy, gourmet meals. I, like many of you, do my staple shopping once a week, or even once every few weeks. I buy the same items to keep my fridge and pantry ready for many types of meals.

This week made Baked Shrimp Scampi with Oven Roasted Potatoes.

Items I already had in my pantry or fridge or were part of my staple shopping:

- Panko breadcrumbs (if you don't have Panko, regular dried breadcrumbs are fine)
- Butter
- Garlic
- Fresh rosemary and parsley (When staple shopping I buy parsley and one other fresh herb. Washed, wrapped in a damp paper towel and stored in a zip top bag will keep for 1-2 weeks. Use any fresh herb you have on hand. Thyme, rosemary, tarragon, etc.)
- Salt/pepper
- Olive oil
- Lemon (When I do my staple shopping, I will buy 1-2 lemons and/or limes, depending what’s on sale)

What I had to buy:

Shrimp – I went with what was on sale. They were 25/30, peeled and deveined, which meant super easy prep! I bought about ¼ lb, which translated into 9 shrimp. For one person, this is perfect. Cost = $2.80
New Red Potatoes – 3 medium baby new red/waxy potatoes. Cost = $0.33

* Cut the potatoes in half and then again in quarters, creating bite sized pieces. Tossing with olive oil, salt, pepper and some chopped rosemary, the potatoes went into a 350 degree oven.

* Meanwhile, place the peeled and deveined shrimp (tails on) into a bowl with a little olive oil (to coat, ~ 1 Tbs), salt and pepper. Add ~1 oz white wine or good beer (I used an IPA beer)

* In a separate bowl, mashed 2 Tbs softened butter with the zest and juice of a half a lemon, 1 minced garlic clove, 1 Tbs chopped rosemary and about 2 Tbs chopped parsley. Slowly add breadcrumbs, continuously mashing/mixing until the mixture came together (~ ¼ - 1/3 cup of breadcrumbs)

* Place the shrimp into a shallow baking dish. Pour the remainder of the marinade into the baking dish over the shrimp and spoon the butter/breadcrumb mixture over the top of the shrimp.

* Add the shrimp into the oven (this should be about 15 minutes after the potatoes went in) and bake for an additional 15-20 minutes. (Total cooking times: potatoes – 30 minutes; shrimp 15-20 or until breadcrumbs are lightly browned)

Serves: 1 (you could stretch this to serve 2 with a simple salad)

Total additional cost of meal (not including items already on hand): $3.13

Autumn Lamb Dinner

One of my favorite autumn comfort food dinners.

Rack of lamb, Roasted brussel sprouts, mashed golden potatoes

Mashed Golden Potatoes:
* 4 medium sized Golden potatoes, cut into 2" pieces, skin on.
* Place in heavy pot, cover with water.
* Bring to a boil - cook for 15-20 minutes or until a knife pierces through the potato with no resistance.

Rack of Lamb:
* 1 rack of lamb, frenched
* Spread prepared Dijon mustard over the fat side of the rack.
* Press seasoned Panko breadcrumbs into the mustard.
* Place rack on a parchment lined sheet pan, in a pre-heated 450 degree oven.
* cook 20 minutes for rare, 25 minutes for medium rare. Remove from oven, tent with foil and let rest for 10-15 minutes. Cut into chops.

Roasted Brussel Sprouts:
* Trim ends of the sprouts and cut into 1/2 or 1/4, depending on how large the sprouts, keeping the end result uniform size.
* Toss with olive oil and generously sprinkle kosher salt.
* Place on parchment lined sheet pan.
* Place in the oven with the rack of lamb, but check after 5 minutes. Shouldn't take more than 8 - remove when browned but take care not to burn.

Don't be intimidated that these aren't exact recipes. This is a menu you can impress your friends with but isn't difficult at all. In fact, this entire meal can be made in well under an hour, even for the slow choppers!

You can buy a Frenched rack of lamb in grocery stores, Whole Foods, Trader Joe's, Costco or better yet, a butcher.

Enjoy!

Autumn in Vermont

It was a picturesque day, hiking in the mountains in Vermont on the peak foliage weekend in October. The air was a crisp 48 degrees with just enough of a wind to remind you that winter is coming.

Later that day, with a fire roaring in the fireplace, a table is set for 10 friends, old and new, lit by candlelight.

A huge platter of Prime Rib is placed on the table, surrounding a mound of mixed baby potatoes - red, yellow and purple. Next to the platter was a salad of mixed greens, onions and late season gold and red tomatoes straight from the garden, dressed just right.

The house is filled with a glorious smell of wood smoke - partially from the fireplace but also from the dinner placed before us.

For the last few hours, an emornmous Prime Rib of Beef along with the potatoes have been slowly cooking on the charcoal grill with a handful of Hickory wood chips.

The meat, juicy and delicious, cooked to a perfect medium rare, the potatoes, the flowing red wine, the friends and the scenery. Most definitely a memorable meal.

It's what food is all about.

"It is a true saying that a man must eat a peck of salt with his friend before he knows him."
Miguel de Cervantes, 'Don Quixote'

Zephyr Pie

They found out I cook... uh oh. We know what happens when a chef is expected to cook or "bring something." Now I need to figure out how to feed 16 people after a full day of Spring Skiing in Tahoe. After letting the ideas stew for awhile (yes, that pun was intended), this recipe came to me in a dream.

Along with mini crab cakes with remoulade and Beef Bourguignon with buttered noodles, I made the following Zephyr Pie* recipe.

Feel free to personalize the recipe. Instead of artichoke hearts, chicken and sundried tomatoes, add sausage and peppers or mushrooms and onions or anchovies and capers. Whatever your heart (or your stomach) desires!

The final result will be a cross between a pizza pot pie and an upside down pizza.


Zephyr Pie recipe:

2 Tbs. Olive Oil
1 lb. Chicken (boneless/skiness) breast, cut into 1" pieces
2 cloves garlic, minced
2 tsp dried basil
2 cans diced tomatoes (14 oz)
2 cans tomato sauce (4 oz)
1 can artichoke hearts in water, drained and chopped (14 oz can)
1/2 cup sundried tomatoes, chopped
1/2 cup Kalamata olives, pitted and chopped
16 oz mozzarella cheese, shredded
2 eggs
1 cup milk
1 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 cup parmesan cheese, grated or shredded

Pre-heat oven to 400°F
Heat olive oil in large skillet with high sides over medium high heat.
Add chicken and cook until browned and cooked through
Add garlic and cook until fragrant but do not let brown
Add tomatoes, tomato sauce and basil. Let simmer for ~ 3 minutes. Add salt and pepper to taste.
Remove from heat.
Stir in sundried tomatoes, olives and artichoke hearts
Pour chicken mixture into a 9x13 baking dish
Sprinkle Mozzarella cheese on top of the chicken mixture.
In a separate bowl, combine eggs, milk and flour until just combined with no lumps
Pour batter over the mozzarella cheese
Sprinkle the parmesan cheese over the top

Bake ~20-25 minutes until crust is lightly browned.

Feeds 4-6 people with a side salad or more if it's part of a larger menu. It doubles or triples easily to feed a large crowd.

* named for Zephyr Cove near Lake Tahoe

Scrounge Dinner #1

I’m home, it's late and I'm hungry. I haven’t been to the grocery store and I’m even out of bacon for my beloved Spaghetti Carbonara… What can I make?

Angel Hair pasta – Check
Anchovy Paste – Check
Tomato Paste – Check
Butter – Check
Garlic salt and dried Basil – Check
Fresh Parmesan Cheese – Check
Freshly ground pepper – Check

D’inner! D’elicious!

Spaghetti Carbonara

"I have nothing to make for dinner."

Sound familiar? How many times a week do you say that to yourself? Whenever I think that, I remind myself that I almost always have the ingredients on hand for one of my favorite comfort food dishes, spaghetti carbonara.

Serves 1:

1/4 lb. spaghetti
2 slices center cut bacon
1 egg yolk (I've tried the entire egg, but prefer the creaminess the yolk provides)
a handful of grated parmesan cheese (~ 1/4 cup)
1 clove garlic, minced or run through a garlic press
splash (1/4 cup) dry white wine (I've also used sparkling wine and beer with success)

Cook spaghetti according to package directions.

Meanwhile, cut bacon into 1/4 inch wide strips.
Cook bacon in a non-stick skillet over medium heat in 1 Tbs olive oil until bacon is crisp. Remove and drain on paper towels.
Add garlic and cook until fragrant, but do not let it brown
Add wine and cook for a moment, letting it bubble.
In a separate bowl, beat egg yolk with parmesan cheese and a pinch of pepper
As you drain the pasta, reserve about an ounce of the pasta water.
Combine the egg and cheese mixture with the pasta water.
Add cooked, drained pasta to the pan with the garlic and wine. Quickly add the egg, cheese and pasta water mixture to the pan. Using tongs, toss the pasta with the sauce until the sauce has thickened and turned creamy.
Toss reserved bacon into the pasta and serve immediately.

With a glass of white wine, this dish never fails to put me in a good mood.

Notes:
* This recipe is easily modified to feed more. Figure 1/4 lb pasta per person and 1 egg yolk per person. Change the rest accordingly.
* When I buy bacon, I immediately wrap two slices at a time and put in a freezer bag in the freezer. In my own use, I rarely need more than 2 slices at a time for any one recipe. I find this cuts down on waste and thawing time.