Kale and Mushroom Lasagna Roll-ups

When you support your local farmers though a CSA program you get veggies that you don't normally buy.  I think this a good thing, it gets me thinking outside of the box.  But sometimes those veggies are not a big hit with the family.  The first time we got kale, it flopped.  Steamed and sauteed with some olive oil and salt and pepper, it was too strong for everyone including me. Well anyone who gets a CSA box knows you're going to get some kale, in fact you are going to get a lot of it.  That means creativity needs to come into play.

I have found that kale goes over best in my house when it's pulverized to bits, such as in a winter pesto.  Another way is in these yummy lasagna roll-ups.  I found this recipe on Pinterest (of course) and it has become a regular in the rotation. As usual I adapted the recipe to fit my family's tastes and my cooking style.


Kale and Mushroom Lasagna Roll-ups
Adapted from Skinny Taste.com (Mushroom Kale Lasagna Rolls)

Sauce:
6 cloves garlic crushed
2 T olive oil
Several fresh basil leaves thinly sliced
2 -28 cans crushed tomatoes
¼ cup red wine
salt and pepper
2 T. Honey

15 lasagna noodles

Filling:
5 cups kale, thoroughly rinsed, stems removed, roughly chopped
8 oz mushrooms, roughly chopped
1 tsp olive oil
2 cloves garlic, chopped
15 oz part skim ricotta cheese
1/2 cup Parmesan cheese, grated
1 egg
Kosher salt and black pepper
6 ounces fresh mozzarella cheese, shredded

Start with the sauce.  Heat oil in sauté pan over medium heat and add garlic, stir for a minute or two.  Add the remaining sauce ingredients and allow it to simmer

Cook the lasagna noodles according following the instructions on the package.

In a food processor, pulse kale a few times until chopped.

In large skillet, sauté the garlic in oil for about 1 minute.  Add the kale, salt and pepper and sauté 5 minutes more minutes. Then add the mushrooms, cooking and additional 5 minutes or so. Season to taste with salt and pepper

Place the kale in a medium bowl and add the mushrooms mixture, ricotta, Parmesan cheese, egg, salt and pepper. Stir to combine

Preheat oven to 350° and ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Working with about 3 noodles at time lay the noodles flat on cutting board or other surface. Spread out 1/3 cup of the filling across each noodle. Roll each noodle up and place in the pan, allowing a bit of space between each roll up. Continue this process until all the noodles are used.  Cover the roll ups with the desired amount of sauce, saving a bit for serving. Cover the pan with foil and bake for about 35 minutes.  Remove the foil and sprinkle the mozzarella on top. Return the pan to oven bake another 5 minutes.  Let rest 10 minutes before serving.

Short Ribs in the Crock Pot

With all this talk of vegetarian cooking, it might surprise you to see today's post of beef short ribs. I am not opposed to eating meat, it's good stuff.  The issues are how much of it we eat and how it is sourced.  I used to buy lots of meat on sale, put it in my freezer and then thaw it as I needed to use it.  I haven't completely stopped this practice, but I have severely cut back on it. More and more these days, as my budget allows, I buy less meat but much better quality meat.  Local, organic meat, like these short ribs.

Short ribs are rich, yes dare I say a bit fatty, so you don't need many per portion. Serve this dish with some rice to soak up the broth and add two green sides and you're done.  Some beef and lots of plant based foods to fill the plate.

These ribs are cooked in the Crock Pot. Don't let that fool you into thinking we just throw it all in and they come out looking so browned and beautiful.  Mistake number one with Crock Pot/slow cooker cooking is skipping the browning step with the meat. It's hard to do it when you are cooking a whole chicken, but with most pieces of meat the few minutes it takes to brown your meat on the stove (and yes one more pan to quickly wash) is more than worth it.

Short Ribs in the Crock Pot

Short ribs, enough for 3 per serving
olive oil
1/2 onion, chopped
2 teaspoons tomato paste
1/2 cup red wine
1 teaspoon flour
1 tablespoon Worcestershire sauce
kosher salt and black pepper to taste

In a medium skillet over medium high heat, brown the short ribs in a scant amount of olive oil, using tongs to move the ribs to the crock pot. Discard half of drippings and in the remaining drippings saute the onion for about 2 minutes. Swirl in the tomato paste, red wine, flour, Worcestershire sauce and salt and pepper. Stir in 1 cup of water and then pour the mixture over the ribs in the crock pot. Cook on high 5-6 hours.

Pappardelle with Corn and Tomatoes

I am sure that I have shared my family's desire to change the balance of meat and veggies in our diet.  Turning the tables to make sure we eat a lot less meat and a lot more veggies. Last week I made the meal in the picture above and it was a big hit, claiming a spot in the rotation. I found this recipe on the Food Network, and made some small changes to fit our tastes.  The star of this dish is not the pasta, but the corn.  This is the time of year for this dish, fresh local corn is everywhere. In the winter we may have to try frozen corn (on the cob), but I am sure it won't be the same.

I find that if I allow it, many of my vegetarian selections rely on a hearty amount of pasta.  I love pasta, but this is not what I want to fill up on instead of meat. The whole point of less meat is more veggies, so this meal cuts back the quantity pasta in the original recipe.  Instead of making this a one dish meal, I used wonderful fresh veggies from our CSA box to fill our plates. The fresh spinach was steamed and dressed with a drizzle of olive oil and salt and pepper, while the English peas were also steamed and dressed with a small amount of butter an salt. Just because you are serving a vegetarian main dish doesn't mean you should skip good sides!

Pappardelle with Corn and Tomatoes
(Adapted from Food Network's Pappardelle With Corn)

3 ears corn, shucked
5 tablespoons butter
3 vine ripe tomatoes, cut into cubes (use fresh local summer tomatoes when available)
2 cloves garlic, minced
1 small purple onion, thinly sliced
1/2 cup white wine
9 ounces pappardelle pasta
1/2 cup low-sodium vegetable broth
1/2 cup freshly grated parmesan cheese
2 tablespoons flat leaf parsley, chopped
kosher salt
black pepper

Cook the corn in boiling salted water for about 4 minutes.  Remove the corn the corn to cool and reserve the water, keeping it at a low boil.

Over medium heat, melt 2 tablespoons of the butter in large skillet. Once melted, add the tomatoes, 1 teaspoon salt and 1/2 pepper, cook for 3-4 minutes.  Add the onion, cook for another minute and then add the garlic and cook for another minute.  Add the wine and and reduce for 5 minutes.

Once the corn is cool, cut the kernels off the cob.  Cook the pasta as the package directs in the same water used to cook the corn. Remove about 1 cup of the water and reserve before draining the pasta.

Add the corn and broth to the skillet and allow to simmer for 1 minute.  Add the pasta, parmesan 1/2 teaspoon salt and the remaining butter to the skillet.  Stir and add the reserved cooking water to help combine the ingredients. Season with salt and pepper and garnish with the parsley.

Frozen Hot Chocolate

I keep seeing commercials for frozen hot chocolate from various vendors and it sounds really good.  The problem is I know that these drinks have got to be calorie laden, with tons of sugar and fat.  I thought that making my own would help cut back some on both.  This is by no means a low calorie, low sugar drink, but I think it cuts enough while keeping that decadent taste.

I 'd been pondering this recipe for a while, what type of chocolate and what method to get it just right.  The chocolate part was easy, I knew I needed something more than chocolate syrup.  The solution of baking chocolate and Abuelita (used for Mexican style hot chocolate) turned out to be just the thing to give it a unique richness.  The method part was a bit trickier.  I knew I would need to melt the chocolate first to mix it with the milk, plus isn't this a play on hot chocolate? Yes, we need to start hot.  Fine, but how to get it slushy?  In the blender with ice? Freeze the hot chocolate in cubes then blend it?  I couldn't see it working out. Today it dawned on me, the ice cream maker!  The perfect solution to take my hot chocolate mixture to wonderful frozen slushiness!

Frozen Hot Chocolate
2-3 servings

1/2 tablet Abuelita
1 ounce square semi sweet baking chocolate
3 cups organic 2% milk
3-4 teaspoons chocolate syrup
1/4 vanilla extract
maraschino cherries

Chop the Abuelita and semisweet chocolate in small pieces.  Place the chocolate in a small mix bowl with about 1/4 cup of the milk.  Place the bowl in the microwave and heat for 15 seconds.  Pull it out and stir.  Repeat the process until all the chocolate is melted.  Let the chocolate sit and cool for about 5-10 minutes.

Meanwhile set up the ice cream maker.  Once the chocolate has cooled a bit, stir in the rest of the milk and then the vanilla extract.  Start the ice cream maker and pour in the hot chocolate mixture.  Blend for about 20 minutes. Spoon into tall glasses and garnish each with a cherry.

Herbed Salmon with Peruvian Inspired Lettuce Sauce

The more I cook, the more I realize that many times with a good dish it's all about the sauce.  Certainly the food needs to well seasoned and properly cooked, but an exquisite sauce really makes the dish extraordinary.  In fact, a fabulous sauce can save a mediocre dish.  It's all about the sauce.  That's how I feel about today's dish. It's not that the herbed salmon is mediocre, it can certainly stand on it's own, but it's the sauce turns this dish into something special.

What's funny is that I wasn't planning on making a sauce, but this time of year the CSA bombards us with greens, greens and more greens.  I'm pretty good with using up the tougher greens such as kale, collards, chard, spinach in various recipes, or in the case of use it before it spoils, my go to recipe is winter greens pesto.  Make it, freeze it, move on and use something else before next week's box comes.  The problem for me is lettuce.  I love salad, but not every night.  I had some romaine and the outside leaves were losing it, so I knew that I needed to act.  I went online and looked for lettuce sauces and found a nice variety of ideas.  One that caught my eye was a Peruvian sauce with mayo in it. I used that concept as my base and threw this sauce together with items that I had on hand, including some garlic scapes that I needed to use up.  As I get the hang of sauces like this, I realize it's not always in the exact ingredients, just use whatever you have. So as you read this and find that you have no garlic scapes use garlic (a little less) or scallions (a little more) to make the sauce.

Herbed Salmon with Peruvian Inspired Lettuce Sauce

Lettuce Sauce

1/2 head romaine lettuce, roughly chopped

1 teaspoon capers

1/3 cup mayonnaise

2 jalapenos, seeds removed and chopped

2 garlic scapes chopped

1 teaspoon salt, or to taste

1/4 teaspoon pepper, or to taste

1/2 cup cilantro, roughly chopped

Herbed Salmon

1 lb salmon fillet

2 garlic scapes, minced

1/8 cup garlic chives, chopped

1 1/2 tablespoons honey

juice of one lime

salt and pepper to taste

1/4 sup olive oil

romaine lettuce chopped

Puree the lettuce sauce ingredients in a food processor and then refrigerate until ready to serve.

Prepare a broiler pan with foil underneath the rack to protect the pan and preheat the oven to 450 degrees. Place the salmon on the rack.  Mix the remaining ingredients and pour on top of the salmon.  Roast in the oven for about 10 minutes and then turn up the heat up to broil to caramelize the honey during the last few minutes of cooking.  If the fish browns before it is cooked to the desired degree, turn the oven back to 450 degrees to complete cooking.

Serve the fish on a bed of lettuce with the lettuce sauce drizzled on top.

Zucchini Pancakes with Yogurt Sauce

Today’s recipe is one that I found on Pinterest a few months back,  Zucchini Fritters with Tzatziki. I love this recipe because it's a wonderful marriage between latkes and zucchini, plus the yogurt sauce although not what I think of as a tzatziki sauce since there are no cucumbers in it, is really nice.

I have to confess I got quite obsessed with these for a while, tweaking the recipe to fit my tastes and in the end to be baked instead of fried. The fried ones are still a bit better, but it's because they have more oil and and of course the butter.  The baked ones are a fine trade off though and at this point I am only making the baked ones.  The key is using the parchment paper, it helps crisp the bottom and also keeps them from sticking to the bottom of the pan.

A very important point made by alexandra, who originally penned this recipe, is that getting all the moisture out of the veggies is key.  I use a clean kitchen towel to squeeze out every bit that I can.  I have also noticed that sometimes after making the batter there is some liquid in the bottom the bowl.  To deal with this I will move the batter to one side and put in a few paper towels to soak up the liquid before moving on.

If you have extra yogurt sauce use it on chicken, veggies or whatever.  It's too good to let it go to waste.

Zucchini Pancakes with Yogurt Sauce
(Adapted from alexandra's kitchen's Zucchini Fritters with Tzatziki)

2 zucchinis, grated
1 potato, grated
kosher salt
2 tablespoons flour
1 egg, lightly beaten
1 tablespoon garlic chives, chopped
1 tablespoon parsley, chopped
2 teaspoons lemon juice
1/4 cup onion, diced
1 tablespoon butter (only if frying)
1 teaspoon olive oil

Yogurt Sauce:
1 cup Greek yogurt
1 tablespoon red onion, minced
1 tablespoon mint, chopped
kosher salt (to taste)
pepper (to taste)
1 tablespoon lemon juice

It is important to get as much liquid out of the veggies as possible. Use a colander to drain the grated potato and zucchini.  Sprinkle the veggies with kosher salt and let sit for 30-40 minutes.

While the veggies are draining, mix the yogurt sauce ingredients and refrigerate until ready to serve.

Spread the potato and zucchini onto a clean kitchen towel.  Roll it up and squeeze to get as much moisture out as possible. Carefully dump the veggies out of the towel and into a large bowl. Sprinkle in the flour and toss to coat, then add the egg, herbs, lemon juice, onion and salt and pepper to taste. Mix well.

Version 1 – Pan fry method
Heat a large skillet over medium-high heat.  Melt the butter and olive oil in the pan.  Add a about ¼ cup dollop of the veggie mix and gently flatten it to about 1/2 inch thick. Cook 3-5 minutes per side until browned.

Version 2 – Baked method
Preheat oven to 425 degrees.  Line a pan with parchment paper and spread a bit of olive oil on the paper.  Use about 1/4 cup of the batter to form each pancake. Place zucchini pancakes on the oiled paper.  Spray tops with cooking spray. Bake for 15 minutes, then turn the pancakes over and bake another 10 minutes or until crispy.

Serve with yogurt sauce.

Vegetable Cannelloni with Spinach Tomato Sauce

Here's another homemade pasta recipe for you.  I know I can't help myself, the difference between store bought pasta and homemade pasta is like the difference between a winter grocery store tomato and a summer homegrown one. But I tell you what, this recipe is good even with store bough pasta, so if you can't deal with the thought of rolling your own, you can still give this recipe a try.

This recipe came up after my veggie ravioli recipe, mainly because I had leftover filling (I have halved the recipe here for you, so no need to worry about excess filling.) Such good veggies should not go to waste.  The sauce for this dish is quick and if the spinach part is too much for you (or you don't have any in the house) it's great without it also.  Make it work for you.

Vegetable Cannelloni with Spinach Tomato Sauce

Sauce:
2 teaspoons olive oil
1/2 cup onion, diced
4-5 handfuls spinach leaves
4 cloves garlic, pressed
1/4 cup red wine

28 ounces canned crushed tomatoes

1 teaspoon kosher slat
1/4 teaspoon black pepper
1/4 sugar

Filling:
2 teaspoons olive oil
1/2 red bell pepper
1/2 small red onion, diced
1 portabello mushrooms, diced
1/2 large zucchini, diced
2 cloves garlic, pressed
2-3 handfuls spinach, chopped fine
2 tablespoons Parmesan cheese, shredded
1/2 cup mozzarella, shredded
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces ricotta cheese
1 egg, beaten

Pasta:
3/4 cups flour
3/4 cups semolina flour
3 eggs
1/2 tablespoon Kosher salt
olive oil
water

1/4 cup parmesan, grated ( for topping)

Filling:
Start with the filling, rub a little olive oil on the outside of the pepper and roast it in a 425 degree oven for 15 minutes. Chop fine.

In a saute pan heat the olive oil over medium high heat and cook onion until soft. Add the mushrooms and cook for about 4-5 minutes, add the bell pepper, zucchini, garlic and spinach and cook 4-5 minutes longer.  Remove from heat and let cool. Stir in the Parmesan, mozzarella, salt, pepper, ricotta and egg. Refrigerate until needed.

Pasta Sheets:
To make the pasta, put the two types of flour and the salt in the bowl of a food processor with the chopping blade. Mix, adding one egg at a time until both eggs are incorporated.  Add about 1/2 teaspoon of each of olive oil and water, continuing to mix until a dough ball forms, adding a bit more olive oil and water as necessary, the ball should be pliable but not wet. If the dough is too wet add a little flour.

Divide the ball into 2 smaller balls and cover with a damp paper towel to keep dough from drying out.  Working with one ball at a time and using a pasta roller such as the Atlas Marcato set on "0", send the dough through the machine a dozen or so times until the dough has a silky texture  Store the sheet on a piece of parchment paper while you work on the other balls.  Once you have turned the two balls into two thick sheets of pasta, let the sheets rest about 10 minutes, covered with parchment paper.

After the past has rested, cut each sheet in half and working one piece at a time send them through the pasta roller set at "2" and then "5". Once the sheet is rolled through a "5" cut it into three sections lengthwise and hang each piece on the drying rack.  Do this all the sheets, you will have 12 pieces on the drying rack.  Let dry for 20-30 minutes.

Sauce:
In a food processor with chopper blade, pulse the spinach until finely minced. In a saute pan over medium high heat, saute the onion in oil until soft.  Add the spinach and garlic and saute 2-3 minutes.  Add the red wine and cook 1 minute then add the tomatoes, salt, pepper and sugar.  Simmer on low for about 15 minutes.

Assemble:
Cook the pieces in boiling water for 3-4 minutes. Drain and and refill the pan with cool water to help keep the pieces separate.  Work one piece at a time put 2-3 tablespoons of filling on the sheet and roll it up, set in a pan prepared with a bit of sauce in the bottom.  Repeat with the remain 11 pieces   Cover with the rest of the spinach sauce and bake covered at 375 degrees for 25 minutes or until bubbly.  Remove the cover and top with parmesan cheese and bake 2-3 minutes more or until the cheese melts. Let set for 15 minutes before serving.

Baked Teriyaki Chicken

"The best laid plans of mice and men often go astray." That was the story last night.  I am working on a standardized menu to cover the span of 8 weeks. Basically, this is to get a plan in place that I can follow when I am too busy to think. It rotates a nice variety of recipes we love, and keeps the number of plant based foods high and number of meat and pasta dishes at a moderate level. Because when I have no plan, meat and pasta are my go to meals. I'll post more on this menu once it is finalized.

The beauty of the menu is that it's not based on the day, but a rotation so there is flexibly to accommodate leftovers, dinner out or just the preference of the day. That's want happened last night. A friend was in need of the use of our stove because hers was not working. She brought over a saucepan with a teriyaki marinade containing cornstarch that she needed to heat and thicken.

As we talked, she stirred and heated her teriyaki mixture and it smelled really good. I asked her about the recipe and she told she found it on Allrecipes so I looked it up for future reference. Our plan for the night was to have a nice vegan meal of Mushroom Stroganoff (over brown rice pasta) and salad,which is a favorite in our house. After she left, the house still smelled like the wonderfully tangy sauce and realizing I had some chicken thighs in the refrigerator, I knew I needed to go astray.

I pulled up the recipe and saw I needed to make a few changes. More garlic and less sugar, a few other tweaks to measurements and definitely leave the skin on the thighs. I like the skin, plus if the sauce is to strong for my daughter she can remove the skin from hers and have milder flavor. The results were very good and this chicken recipe has found a slot on my developing standardized menu!

Note of caution, the brown sugar can cause havoc with your pans, I recommend lining your pan with foil before putting the chicken in.

Baked Teriyaki Chicken

(adapted from Allrecipes Baked Teriyaki Chicken)

1 1/2 tablespoons cornstarch

1 1/2 tablespoons cold water

1/4 cup brown sugar

3/4 cup soy sauce

3/8 cup cider vinegar

2 cloves garlic, minced

1 teaspoon ginger, grated

1/4 teaspoon ground black pepper

12 chicken thighs

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees.

Place chicken pieces skin side down in a lightly greased 9x13 inch baking dish. (Better yet, line the pan with foil and then spray with cooking oil.  Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 25 minutes. Baste and bake for another 20 minutes, brushing with sauce every 10 minutes.

Blueberry-Rhubarb Upside-Down Cake

Last fall I signed up for a weekly vegetable box from my local CSA (Community Supported Agriculture). I did it for a number of reasons.

• Participation in a CSA supports local farmers, take that Monsanto. 
• I know that our food is local, this great for our environment. 
• Being local the our food is probably picked the day before it gets to us, meaning it will last much longer in our refrigerator. 
• The majority if not all of our veggies and fruit are organically grown.

All good reasons, but one of my favorite reasons is that the box contains what the box contains. There is no picking or choosing. This means we get stuff in the box that we never buy, sometimes it's something I've never even heard of.  This may be daunting to some, but I love it.  It's been good for our family; we have greatly expanded our repertoire of veggies. Which brings me to to today's recipe made with rhubarb.

Rhubarb is not new to me, I've seen it in the grocery store for years but never once purchased it.  This week it arrived in my veggie box. First of all is it a fruit or a vegetable?  Well I went to Wikipedia to get the answer and found that it seems to be both.  Well not really, it's a vegetable.  What is funny is that in 1947, a New York court deemed it a fruit since that is the way it is used in America.  Whatever, who am I to argue, I am using it as a fruit.

I was going to make rhubarb pie, but I have to admit I was afraid we might not like it, that's when I came across a recipe in Eating Well magazine for Strawberry-Rhubarb Upside-Down Cake.  I thought that sounded perfect, well almost, the hubby was never going to eating something made with strawberries and rhubarb, so I swapped out the strawberries for blueberries.  The results were awesome, this is a super easy homemade cake that takes very little effort.

The recipe below was taken directly from Eating Well with a few small changes, such as the blueberries.  I also used a different pan.  The whole inversion process of the upside-down cake is very intimidating to me, as it should be, I've mangled more than one of these in my time.  I used a springform pan which allowed me to safely remove the sides of the pan and the get the top (bottom) of the cake firmly on the plate before flipping it over. Another note, since I used a springfrom pan, some liquid seeped out of the bottom while it was in the oven, it didn't effect the results, but I would highly recommend putting a large baking sheet lined with foil on the rack below your pan to catch the drippings.

Blueberry-Rhubarb Upside-Down Cake
(Adapted from Eating Well's Strawberry-Rhubarb Upside-Down Cake)

1 cup sliced fresh rhubarb
3/4 cup orange juice, preferably fresh-squeezed, divided
3 tablespoons granulated sugar
2 1/2 cups blueberries
3 large eggs
2/3 cup extra-virgin olive oil
3/4 cup packed light brown sugar
1 tablespoon freshly grated orange zest
2 teaspoons vanilla extract
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350°F. Generously spray a springform cake pan with cooking oil. Combine rhubarb, 1/4 cup orange juice and granulated sugar in a medium bowl and let stand, mixing occasionally, for 20 minutes. Add blueberries; stir to combine. Spread the fruit mixture in the prepared pan.

Whisk eggs, oil, brown sugar, orange zest, vanilla and the remaining 1/2 cup orange juice in a large bowl. Whisk flour, baking powder and salt in a medium bowl. Gradually stir the dry ingredients into the wet ingredients. Do not overmix. Spoon the cake batter on top of the fruit mixture. the batter will seem thin, but it is fine.

Bake until a toothpick inserted in the center of the cake layer comes out dry, 40 to 50 minutes.

Run a knife around the outside of the pan and shake it a bit to loosen the bottom. Remove the sides of the pan and invert the cake onto a serving plate and remove the bottom. Let the cake cool to room temperature before serving, about 2 hours.

Herb Marinated Shrimp

Have I mentioned my favorite kitchen gadget yet?  Probably not since I am behind on my posts, so I'll take a moment to fill you in, it's the Cuisinart Immersion Blender.  This little magic wand mixes up smoothies and sauces super fast without having to pull out the food processor or blender, which makes clean up a breeze. I've used it several times a day since I got it on Mother's Day. I've wanted one for years and had I known exactly how wonderful it is, I would have gotten one much sooner.

Today's recipe is a product of the new immersion blender.  The marinade has a number of fresh herbs from the garden, which were blended down into yummy goodness. I used rosemary, basil and oregano, but use whatever you have. Dried herbs could be used in place of fresh if that's all you have on hand. Another note, I use a grill pan for this recipe because it makes life easy, but if you don't have one you could put the shrimp on skewers.  Either way this dish is fast, so make sure you have everything else ready before you put the shrimp on the grill.


Herb Marinated Shrimp

1 part red wine vinegar
1 part water
3 parts olive oil
1 teaspoon dijon mustard
3 cloves garlic, crushed
1/2 teaspoon kosher salt
1/8 teaspoon pepper
Two sprigs fresh rosemary, removed from the stem
several leaves fresh basil
several leaves fresh oregano
1 1/2 lbs jumbo tiger shrimp, shelled and deveined

Mix the marinade ingredients in a beaker or large measuring cup with an immersion blender, or mix in a blender. Pour over shrimp and marinate for several hours.

Preheat grill.  Spray a grill pan with cooking spray and set it on the grill for 2-3 minutes to heat it up.  Spoon the shrimp into the pan with a slotted spoon and discard the remaining marinade. Cook quickly over medium high heat, stirring frequently.  Once the shrimp are pink and begin to curl, they are cooked.

Fish in Foil Packets

The other night I was making dinner and taking the usual pictures in case I wanted to include any of the dishes on the blog.  Well as I clicked, I ran out of space on the disk.  You know that means?  It means I've been cooking and taking pictures, but I have not been getting the recipes up on the Witchery page. I downloaded the pics yesterday, and I can tell you there is some good stuff coming your way.

Like today's recipe, which is an oldie but a goodie.  I have to admit I am not a fish fan.  It's just not my thing, but I know it's a good lean source of protein so I keep working it in.  This particular recipe is one of my favorites, and it is also a big hit with my picky eater.  I think what I like about it is how it is cooked in moist heat, plus the lemon juice and veggies give it great flavor.  Okay, it's also super easy.

This recipe uses turbot fillets and a selection of herbs and veggies.  You can use any fish and veggies you like.  Also fresh herbs are not required, but they are a nice addition.

Fish in Foil Packets
3-4 servings

1.25 lbs turbot fillet

olive oil

juice of 1 lemon

kosher salt

black pepper

15 asparagus spears

1 small red onion, sliced

handful of snow peas

1 red bell pepper, cut into strips

fresh herbs such as parsley and thyme

Preheat the oven to 375 degrees. Cut a foil piece large enough to encase one serving of fish and veggies for each serving and place on a baking sheet. Drizzle a little olive oil onto each sheet.  Place the fish on the sheet and season with salt and pepper.  Place the veggies on top of the fish and then top with the herbs.  Drizzle with a bit more olive oil and the juice of the lemon.  Season with a little more salt and pepper and seal the packets completely.  Bake for 15-20 minutes.  Check the fish for after 15 minutes.  Fish should be opaque and flake when it is done, be careful not to overcook.

Grilled Marinated Veggies

Now that the warm weather is moving in, we all start thinking about grilling.  I know I am guilty of arranging my grilling plans around what type of meat or meats that I am going to cook, but don't neglect the veggies.  Grilled veggies carry that wonderful fresh from the grill flavor just as good or better than the meat.

Any veggie can be grilled, but one of my favorite bases for a mixed veggie grill is potatoes.  I usually use baby potatoes and I always parboil them first. That way they can finish off with the rest of the veggies. If you put them in raw, the other veggies will cook up while you try to get the potatoes to the proper tender state.  I have a nice mix listed below, but pick veggies you like, also a good, but simple marinade is a good way to go for a super flavorful grilled veggie mix.

I like to start with olive oil, a favorite vinegar and then go out to the garden and pick a few fresh herbs.  The veggies pictured here use the herbs in large chunks, which is quite good, but my new favorite thing to do is use my immersion blender to pulse the herbs into small bits that carry their delicate flavor onto each piece. Blend or not blend, it's up to you.

Another great grilled veggie dish is Thug Kitchen's Grilled Romaine with Avocado Lime Dressing.  So super simple, and a really great addition to a grilled meal.  Yesterday, we grilled veggies, chicken thighs marinated in the same mixture as the veggies, and Thug Kitchen's romaine. We served it up all on a large platter and I am now sorry I did not take a picture for this blog.  You'll have to take my word for it, it was a fabulously complete meal with some meat, but lots of veggies.  My favorite balance.

Grilled Marinated Veggies

Marinade
1 part balsamic vinegar
1 part water
3 parts olive oil
3 cloves garlic, crushed
1/2 teaspoon kosher salt
1/8 teaspoon pepper
a few sprigs each rosemary, marjoram and lemon thyme, or whatever you have

Veggies
baby red potatoes, parboiled and then cut in quarters or halves
1/2 red onion, quartered
grape or cherry tomatoes, halved if cherry
zucchini or yellow squash, cut in large chunks
baby bella  or white mushrooms, whole or halved

Par boil the potatoes whole until fork tender, rinse with cold water to halt cooking process and cool the potatoes. Cut into into preferred size chunks.

Combine the ingredients for the marinade, blend with the immersion blender, or not.

Once the potatoes are cool combine the veggies, potatoes and marinade in a large bowl and refrigerate for 30 minutes or more.

These veggies should take 7-10 minutes to cook over medium high heat on your grill, so time it properly with the other items you are cooking.  When ready, spray a grill pan with cooking spray and spoon the veggies into the pan with a slotted spoon. Discard the remaining marinade. Cook stirring every few minutes allowing a bit of a char to happen, be careful not to overcook.  Don't decimate your veggies, just get them lightly cooked.

Shrimp Spring Rolls

I have a thing for food that comes in its own little package. I know it's why I love ravioli, it's also why I love spring rolls.  They are little bundles of fresh and crunchy yumminess.  Fresh spring rolls, sometimes referred to as summer rolls are not fried, they are made with rice paper wrappers and filled with fresh and mostly, if not all, raw ingredients.  Add a little dipping sauce or two to accommodate different preferences and you've got what could be thought of as a handheld salad.

Some people may be intimidated by the thought of making spring rolls at home, I know I was at first, but

they are really pretty easy.  It's a matter of getting all your ingredients ready to roll in a little assembly line and then start soaking your wrappers.  I made this batch for my family of three and I have to say, if you are going to make them you want to make a good sized batch, so for us I think this will be party food. Unlike many foods, the leftovers aren't as good as freshly made.

Shrimp Spring Rolls

24 spring roll wrappers

8 oz rice stick noodles

1 lb shrimp, deveined

1/2 teapoon sesame oil

2 teaspoons olive oil

2 cloves garlic, pressed

small bunch thai basil

small bunch cilantro

6-7 romaine lettuce leaves

1 cucumber, cut into thin strips

3 carrots, shredded

hoisin sauce

peanut sauce

sriracha sauce

Steam the shrimp. Peel and slice each shrimp in half lengthwise to make a thin slice and set aside

Prepare noodles according to instructions.  Drain.

Briefly sauté noodles in olive and sesame oils with garlic until garlic is fragrant. Remove from heat and let cool.

Fill a wide, shallow bowl with very warm water. Dip 1 rice paper round into the water for a few seconds to soften, shake off excess water and then lay it flat on a plate. Dip a second round into the water and lay it directly on top of the first one. 

Center a lettuce leaf on top of the stacked rice papers. Top the lettuce with a few pieces of basil and cilantro, then top the herbs with a few pieces of the cucumber and a bit of the carrots. Next put a small bunch of noodles (about 2-3 tablespoons worth) on top. Lastly top the noodles with 4 slices of shrimp. Be careful not to over stuff the roll. Lift the bottom edge of the rice paper up and over the filling and then roll once to encase the filling. Then fold each of the sides up to close the ends and then continue to roll the the spring roll up sort of like a burrito. Sit the completed roll on a piece of parchment paper. Repeat with the remaining rice paper and filling ingredients to make 12 rolls.

I like to provide a number of dipping sauces such as hoisin, sriracha and peanut sauce.

Sunken Beef Burritos

When I was growing up there was a Mexican restaurant in my neighborhood called Tippy's Taco House.  It was the first Mexican food that I had ever had, and in fact I don't think I had Mexican food anywhere else for many years.  Of course these days Mexican restaurants are a dime a dozen. Looking back Tippy's was a real dive, complete with a waitress named Libby who was missing a few teeth.  That's okay, I loved the place.  I even worked there for a while in my teen years. Today's post is a homage to one of my favorite dishes at Tippy's, the sunken burrito. It's a basic beef filled burrito, baked in a spicy gravy.

I've been making this dish for over 20 years and what's interesting is that until about 2 years ago, I haven't been to Tippy's for at least 20 years.  I think I know why.  First, it really is a dive, Libby isn't there anymore but sadly one of the younger, now much older waitresses is still working the tables. It's like the dive that time forgot. Second, the food, well it's not so hot.  I'm not going to dish on Tippy's burritos, but I can say mine are full of fresh ingredients and made in small batches.  So while Tippy's may have inspired this dish, it's really not anywhere near the same.

Btw, this recipe works just as wonderfully with ground turkey.


Sunken Beef Burritos

1 tablespoon olive oil
2 lbs ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 medium jalapeno chile peppers, seeded and minced
4 cloves garlic, pressed
3 medium tomatoes, chopped
1 1/2 tablespoons chili powder
1/2 teaspoon tabasco sauce or sriracha
1 teaspoon kosher salt
8 large flour tortillas
1 packet chili seasoning mix
1 packet brown gravy mix
water
8 ounces shredded monterey jack cheese

Preheat oven to 350 degrees.

Brown ground beef in oil with onion, peppers, and garlic. Drain fat. Add tomatoes, chili powder, tabasco and salt. Simmer 30 minutes.

Meanwhile add 4-5 cups water to chili seasoning and brown gravy mixes, simmer until thickened. Heat tortillas in foil for 10-15 minutes.

Prepare baking pan by spraying with nonstick spray and pour a little of the gravy into the bottom of the pan. Fill the tortillas with a little cheese and the meat mixture, wrap up burrito style and set into pan. Pour the remaining gravy over top the burritos.

Bake at 350 degrees for 20-30 minutes uncovered, top with any remaining cheese and cook another minute or two until the cheese melts.

Let set 10 minutes before serving.

Moroccan Chicken Thighs

Once again I find myself thawing a pack of chicken thighs and needing something new to do with them, have you been there?  I am sure that you have.  I spend a good amount of time surfing Pinterest looking for recipes and today's post is the product from one of those searches.  I came across a kabob recipe on Womenist Women Interest, and decided a with a little modification I could apply it to my chicken thighs.

The marinade is super simple starting with nice fresh herbs.  Once you blend it up, the scent is awesome.  Since I was using thighs and not boneless breast chunks, plus it was raining so no grill, I utilized an oven roasting method that I use for another thigh recipe. The result was perfectly cooked chicken with wonderful Moroccan flavors.

Moroccan Chicken Thighs
Modified from Womenist Women Interest Grilled Moroccan Chicken

3/4 cup extra virgin olive oil
3 scallions, white with some green chopped
1/3 cup chopped parsley
1/3 cup chopped fresh cilantro
2 cloves garlic, pressed
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon turmeric
1/8 teaspoon cayenne pepper
¼ black pepper
6 chicken thighs

Put the marinade ingredients in a food processor and pulse until well mixed. If you don't have a food processor use a blender or mince the herbs and scallions until fine and then mix by hand.

Wash thighs and trim excess fat and skin.  Find a spot on the thigh and carefully run your finger under the skin to create a pocket.

Put about a tablespoon or two of the marinade in each pocket.  Then put the thighs in a zip lock bag and pour in the remaining marinade.

Refrigerate for at least a half an hour, but several hours is even better.

Preheat oven to 425 degrees. Arrange the chicken thighs in a roasting pan. Roast for 20 minutes, then reduce the heat to 400 degrees and cook another 25 minutes.