I've recently been experimenting with using plain yogurt in place of milk or sour cream in some recipes. This was all prompted by Zack and Aaron. They wanted Mac 'n cheese for lunch last week but I was out of milk. I had a nearly full tub of plain yogurt in the fridge, so I thought what they heck. It should lend a milky taste and it should make a nice creamy sauce. Oh my god was it good!!
I've made mac 'n cheese for the boys two more times since and I've cut the usual 1/4 cup of butter and 1/4 cup milk down to 2 tbsp of each and add 1/2 cup of plain yogurt. It's so yummy and the sause is so creamy! I'll never amke mac n cheese without it now.
Last night I made a Brisket with mashed potatoes as a side. Instead of loading the potatoes up with butter, milk and sour cream, I used the yogurt. I still added a small amount of butter, milk and sour cream, but not nearly as much.
Hopefully this will make a some of these fatty sauces and sides healthier. Plain yogurt will now be staple in my fridge. Hmmm, I wonder how it would taste in an Alfredo sauce....
Tuesday, May 12, 2009
Thursday, May 7, 2009
Turkish Meatballs
It's been awhile since I've posted anything because it's been awhile since I've felt like cooking. But we've eaten too much take out lately and need to get back on track.
I've had this ground lamb in my freezer for a while now. I had the intention on making Shepperd's Pie with it. But yesterday while in Barnes and Nobles, I found this recipe for Turkish Meatballs. I was in the children's area and it was a children's cook book. But hey, it sounded really good and easy. I didn't buy the cook book as it was almost $20. But I got the gist of the recipe and felt I could wing it at home. Of course this afternoon came and I couldn't remember anything. So I googled it. I also wanted to make a cucumber dress to drizzle over top of it. I compared several recipes and came up with something. I think they came out really good. There would only be a few things that I would do differently next time.
The first thing I would do (per someone else's suggestion) is to get a shoulder cut of lamb and have it ground rather than buying it pre-ground. Apparently, the pre-ground lamb has a great deal more fat in it. The meatballs did come out a bit greasy.
They also came out a tad spicy. I liked this bit of kick, but some people might not, so I would eliminate the cayenne pepper or reduce the amount.
The last thing I would do differently is to use real (fresh) breadcrumbs, as most recipes call for. If I had planned better, I could have done this, but this was a spur-of-the-moment meal. OK, so here's the recipe.
Turkish Meatballs
1 clove garlic
1/2 cup cilantro
1/4 cup fresh mint or 2 tsp dried mint
1 large shallot - chopped
1 tsp black pepper
1/4 tsp all spice
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp salt
1 tbsp lemon juice
1 tbsp oil
1 egg
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
1 lb ground lamb
Combine first 11 ingredients in a food processor. Process until the consistency of salsa. Add the egg, breadcrumbs, parmesan cheese and lamb. Process until everything is even incorporated. You may have to stop and scrap the sides of the bowl from time to time.
Next form into desired size meatballs. I make mine about the size of ping-pong balls.
Heat a non-stick frying pan over medium-heat, add the meatballs. Brown on all sides. Finish in a 350 degree oven for 10 - 15 minutes, depending on the size of meatballs.
Cucumber Dressing
1 cucumber, skinned and seeded cut into chunks
8 oz plain yogurt
1 clove of garlic
2 tbsp olive oil
2 tsp lemon juice
Combine all ingredients in the food processor. Pulse until creamy. Refridgerate for at least an hour before serving.
I've had this ground lamb in my freezer for a while now. I had the intention on making Shepperd's Pie with it. But yesterday while in Barnes and Nobles, I found this recipe for Turkish Meatballs. I was in the children's area and it was a children's cook book. But hey, it sounded really good and easy. I didn't buy the cook book as it was almost $20. But I got the gist of the recipe and felt I could wing it at home. Of course this afternoon came and I couldn't remember anything. So I googled it. I also wanted to make a cucumber dress to drizzle over top of it. I compared several recipes and came up with something. I think they came out really good. There would only be a few things that I would do differently next time.
The first thing I would do (per someone else's suggestion) is to get a shoulder cut of lamb and have it ground rather than buying it pre-ground. Apparently, the pre-ground lamb has a great deal more fat in it. The meatballs did come out a bit greasy.
They also came out a tad spicy. I liked this bit of kick, but some people might not, so I would eliminate the cayenne pepper or reduce the amount.
The last thing I would do differently is to use real (fresh) breadcrumbs, as most recipes call for. If I had planned better, I could have done this, but this was a spur-of-the-moment meal. OK, so here's the recipe.
Turkish Meatballs
1 clove garlic
1/2 cup cilantro
1/4 cup fresh mint or 2 tsp dried mint
1 large shallot - chopped
1 tsp black pepper
1/4 tsp all spice
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp salt
1 tbsp lemon juice
1 tbsp oil
1 egg
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
1 lb ground lamb
Combine first 11 ingredients in a food processor. Process until the consistency of salsa. Add the egg, breadcrumbs, parmesan cheese and lamb. Process until everything is even incorporated. You may have to stop and scrap the sides of the bowl from time to time.
Next form into desired size meatballs. I make mine about the size of ping-pong balls.
Heat a non-stick frying pan over medium-heat, add the meatballs. Brown on all sides. Finish in a 350 degree oven for 10 - 15 minutes, depending on the size of meatballs.
Cucumber Dressing
1 cucumber, skinned and seeded cut into chunks
8 oz plain yogurt
1 clove of garlic
2 tbsp olive oil
2 tsp lemon juice
Combine all ingredients in the food processor. Pulse until creamy. Refridgerate for at least an hour before serving.
Friday, May 1, 2009
Lemon Cake
This recipe came from my husband's awesome grandmother, Fira. This is one of my favorite desserts. I made it for the first time a few weeks ago and I'm making it again tonight.
1/2 cup butter (softened)
1 cup sugar
2 eggs
1/2 milk
1 tbsp plain yogurt
1 1/2 cups flour
1 tsp baking powder
grated rind of 1 lemon (save the juice of the lemon)
Pre-heat oven to 350 degrees.
1. Cream together the butter and sugar.
2. Add the eggs, one at a time to the butter and sugar mixture.
3. Add the lemon rind.
4. Sift the flour with baking powder and gradually add it to the above mixture.
5. Add the milk and yogurt
Bake in a greased and floured loaf pan for about 45 minutes or until golden brown. It should spring back at the touch of a fingertip.
While still hot...
Mix the juice of the lemon with 1/4 cup of sugar in a small sauce pan. Warm the mixture up, but do not boil.
Poke holes in the cake, pour the syrup on top all over and let it penetrate.
Let cool before serving. Freezes well when wrapped in aluminum foil and then in a zip-lock bag.
1/2 cup butter (softened)
1 cup sugar
2 eggs
1/2 milk
1 tbsp plain yogurt
1 1/2 cups flour
1 tsp baking powder
grated rind of 1 lemon (save the juice of the lemon)
Pre-heat oven to 350 degrees.
1. Cream together the butter and sugar.
2. Add the eggs, one at a time to the butter and sugar mixture.
3. Add the lemon rind.
4. Sift the flour with baking powder and gradually add it to the above mixture.
5. Add the milk and yogurt
Bake in a greased and floured loaf pan for about 45 minutes or until golden brown. It should spring back at the touch of a fingertip.
While still hot...
Mix the juice of the lemon with 1/4 cup of sugar in a small sauce pan. Warm the mixture up, but do not boil.
Poke holes in the cake, pour the syrup on top all over and let it penetrate.
Let cool before serving. Freezes well when wrapped in aluminum foil and then in a zip-lock bag.
Wednesday, April 22, 2009
What's for dinner tonight?
I dont know what's going on with me, but I've been craving rice-based meals lately. I've had Japanese, Thai, Mexican and Cuban in let last week. And tonight, I'm looking at a Chicken and rice recipe that I'm going to tinker with. This is a good example of how I cook. I find recipes that look or sound good. I print them out only to find out that I don't have 2 or 3 of the ingredients, so I make due with what I have on hand. Or maybe I'm craving something in particular, like tonight, I want rice, but I know I have asparagus in the fridge too. That would be yummy in this dish too...ooooo or spinach. As the recipe stands, it calls for no veggies. I need to sneak veggies in where I can if they kids will eat it. And they both LOVE rice! If this dish turns out well, I'll post the recipe.
Monday, April 20, 2009
Manic Mondays
So I finally got around to making the Thai lettuce wraps tonight. Even though its not exactly a quick fix, it didnt take all that long. There's plenty of leftover sauce and can make for a quick meal again later in the week. Alot of the prep work can be done in advance and the sauces can be ahead of time as well. This recipe contains chicken, but it can easily be substituted with tofu or shrimp.
Start by making the dressing.
1/4 cup sugar
1/2 cup water
2 tbsp soy sauce
2 tbsp rice wine vinegar (I used white wine vinegar as I was out of rice wine vinegar.)
2 tbsp ketchup
1 tbsp lemon juice
1/8 tsp sesame oil
1 tbsp hot mustard (I used spicy brown mustard)
2 tbsp hot water
Dissolve the sugar in the 1/2 water in a small bowl. Add soy sauce, vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until ready to serve.
Combine the 2 tbsp hot water with the hot mustard and set this aside. You will combine this with the sauce above before serving.
Next you will need:
3 tbsp Olive oil
2 boneless skinless chicken breasts
1 cup water chestnuts (I left this ingredient out because I despise the nasty little things!)
2/3 cup mushrooms
1 small onion diced
1 tsp minced garlic (1 large clove)
5-6 large leaves of lettuce (You can use Iceberg, Bib lettuce or Boston lettuce)
Place 1 tbsp of oil in a frying pan over medium-high heat. When oil is hot, place chicken in the frying pan. Saute for 4-5 minutes per side or until done. Remove from pan and set aside to cool.
While the chicken is cooking, dice the onion and mince the garlic. Mince the water chestnuts and mushrooms to about the size of a pea. (This can be done quickly in a food processor, but be careful not to over process. And do them all separately.)
As the chicken cools, prepare the stir fry sauce.
2 tbsp soy sauce
2 tbsp brown sugar
1/2 tsp rice wine vinegar (again, I used white wine vinegar)
Combine the above ingredients.
Add 1 tbsp of oil to the frying pan used to cook the chicken and warm over medium heat. add mushrooms, water chestnuts and onions. Let the items cook down for about 3-5 minutes, stirring often. Add the garlic after a minute or two.
While these items are cooking, dice the chicken breast into pea-sized pieces. Add the chicken and the stir fry sauce to the pan. Turn up the heat to medium-high and cook for a minute or two, just enough to thicken the sauce a little.
To serve, place a lettuce leaf on a place so that its like a cup. Scoop desired about of chicken mixture on to the cup, drizzle with some dressing, fold over the edge of the lettuce to secure the contents and enjoy!
Start by making the dressing.
1/4 cup sugar
1/2 cup water
2 tbsp soy sauce
2 tbsp rice wine vinegar (I used white wine vinegar as I was out of rice wine vinegar.)
2 tbsp ketchup
1 tbsp lemon juice
1/8 tsp sesame oil
1 tbsp hot mustard (I used spicy brown mustard)
2 tbsp hot water
Dissolve the sugar in the 1/2 water in a small bowl. Add soy sauce, vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until ready to serve.
Combine the 2 tbsp hot water with the hot mustard and set this aside. You will combine this with the sauce above before serving.
Next you will need:
3 tbsp Olive oil
2 boneless skinless chicken breasts
1 cup water chestnuts (I left this ingredient out because I despise the nasty little things!)
2/3 cup mushrooms
1 small onion diced
1 tsp minced garlic (1 large clove)
5-6 large leaves of lettuce (You can use Iceberg, Bib lettuce or Boston lettuce)
Place 1 tbsp of oil in a frying pan over medium-high heat. When oil is hot, place chicken in the frying pan. Saute for 4-5 minutes per side or until done. Remove from pan and set aside to cool.
While the chicken is cooking, dice the onion and mince the garlic. Mince the water chestnuts and mushrooms to about the size of a pea. (This can be done quickly in a food processor, but be careful not to over process. And do them all separately.)
As the chicken cools, prepare the stir fry sauce.
2 tbsp soy sauce
2 tbsp brown sugar
1/2 tsp rice wine vinegar (again, I used white wine vinegar)
Combine the above ingredients.
Add 1 tbsp of oil to the frying pan used to cook the chicken and warm over medium heat. add mushrooms, water chestnuts and onions. Let the items cook down for about 3-5 minutes, stirring often. Add the garlic after a minute or two.
While these items are cooking, dice the chicken breast into pea-sized pieces. Add the chicken and the stir fry sauce to the pan. Turn up the heat to medium-high and cook for a minute or two, just enough to thicken the sauce a little.
To serve, place a lettuce leaf on a place so that its like a cup. Scoop desired about of chicken mixture on to the cup, drizzle with some dressing, fold over the edge of the lettuce to secure the contents and enjoy!
Monday, April 13, 2009
Manic Mondays
I've gotten off my 'usual' schedule due to the holiday and later this week we're going down to D.C.
So this week will also be a mix of postings, if I get to them. The next few weeks maybe sporadic as well because my class is ending soon and I need to start studying for my final.
But tonight's dinner is going to be a concoction. Basically, I opened the fridge (after being away for the weekend) and I am trying to salvage stuff. I have a package of mushrooms and a bunch of asparagus that both need to be used today or tomorrow at THE latest. I also have some green onions and chives. The bean sprouts I thought of using are too far gone.
So I'm cooking down the mushrooms in a non-stick pan with a tablespoon of olive oil. I'm also cooking the asparagus in another pot at the same time. I diced up about 4 stalks of the green onion. I added half to the pot cooking the asparagus and the other half to the mushrooms once they were 75% cooked down. After about 5 minutes in a pot of boiling water, the asparagus was ready to come out. I pulled out the asparagus with tongs, leaving the green onions and water.
I set the asparagus aside to cool. It will get cut up into 1/2" pieces and added to the mushrooms. In the meantime, I added 3 large chicken breasts to the boiling water, along with some salt.
(The chicken was frozen when I added it to the water.)
I decided to add rice to the meal. I didn't want to repeat my undercooked rice again, so I actually read the instructions on the bag of rice. I added 1 cup of rice to the pan of mushrooms, green onions and asparagus, hoping the veggies would give the rice a nice flavor. Then I added the recommended 2 1/4 cups of water (I ladled the water from the pot the chicken was cooking in.) I then added another 1/4 cup of chicken broth, just to be sure I had enough liquid. I also added some salt and pepper. I brought the liquid in the pan to a boil for about 30 seconds then turned down the heat to low (2), covered and let it simmer for about 50 minutes. If I didn't have time to wait for the rice to cook, I always have the boil-in-the-bag rice on hand (plus I just cant seem to cook rice.) It's not the same texture or flavor but it's quick and is never under cooked!
When the rice was nearly finished, I added 1/2 c heavy cream and about a teaspoon of rosemary to the pan to give the sauce some thickness and flavor.
I took the chicken breasts out of the water, trimmed the excess fat off and patted it dry. I then heated up a skillet and melted a tablespoon of butter. I added the chicken when the butter started to bubble. I just wanted to brown the chicken and give it a little flavor. Browning the chicken quickly will also help seal in the moisture (boiling chicken tends to dry it out a little.)
Once the chicken was browned, I added it to the mushroom and asparagus rice mixture. I stirred it up and let it sit for 5 minutes, then served.
The rice with the mushrooms and asparagus came out great! The chicken was a little bland. Next time, I think I would removed it from the water sooner and give it more time in the frying pan. Maybe with some garlic and onions or I could add it to the pan with the mushrooms and asparagus at the same time I added the rice. This way it could collect all the other flavors.
So this week will also be a mix of postings, if I get to them. The next few weeks maybe sporadic as well because my class is ending soon and I need to start studying for my final.
But tonight's dinner is going to be a concoction. Basically, I opened the fridge (after being away for the weekend) and I am trying to salvage stuff. I have a package of mushrooms and a bunch of asparagus that both need to be used today or tomorrow at THE latest. I also have some green onions and chives. The bean sprouts I thought of using are too far gone.
So I'm cooking down the mushrooms in a non-stick pan with a tablespoon of olive oil. I'm also cooking the asparagus in another pot at the same time. I diced up about 4 stalks of the green onion. I added half to the pot cooking the asparagus and the other half to the mushrooms once they were 75% cooked down. After about 5 minutes in a pot of boiling water, the asparagus was ready to come out. I pulled out the asparagus with tongs, leaving the green onions and water.
I set the asparagus aside to cool. It will get cut up into 1/2" pieces and added to the mushrooms. In the meantime, I added 3 large chicken breasts to the boiling water, along with some salt.
(The chicken was frozen when I added it to the water.)
I decided to add rice to the meal. I didn't want to repeat my undercooked rice again, so I actually read the instructions on the bag of rice. I added 1 cup of rice to the pan of mushrooms, green onions and asparagus, hoping the veggies would give the rice a nice flavor. Then I added the recommended 2 1/4 cups of water (I ladled the water from the pot the chicken was cooking in.) I then added another 1/4 cup of chicken broth, just to be sure I had enough liquid. I also added some salt and pepper. I brought the liquid in the pan to a boil for about 30 seconds then turned down the heat to low (2), covered and let it simmer for about 50 minutes. If I didn't have time to wait for the rice to cook, I always have the boil-in-the-bag rice on hand (plus I just cant seem to cook rice.) It's not the same texture or flavor but it's quick and is never under cooked!
When the rice was nearly finished, I added 1/2 c heavy cream and about a teaspoon of rosemary to the pan to give the sauce some thickness and flavor.
I took the chicken breasts out of the water, trimmed the excess fat off and patted it dry. I then heated up a skillet and melted a tablespoon of butter. I added the chicken when the butter started to bubble. I just wanted to brown the chicken and give it a little flavor. Browning the chicken quickly will also help seal in the moisture (boiling chicken tends to dry it out a little.)
Once the chicken was browned, I added it to the mushroom and asparagus rice mixture. I stirred it up and let it sit for 5 minutes, then served.
The rice with the mushrooms and asparagus came out great! The chicken was a little bland. Next time, I think I would removed it from the water sooner and give it more time in the frying pan. Maybe with some garlic and onions or I could add it to the pan with the mushrooms and asparagus at the same time I added the rice. This way it could collect all the other flavors.
Wednesday, April 8, 2009
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