Good evening. Mr. Foodie is taking a post-dinner nap and I thought I would take a minute to post. Below you will find a great recipe that I tried tonight from the Stella Style Low Carb Cookbook. It knocked my socks off! I even have leftovers to take for lunch tomorrow. Mr. Foodie loved it.
I am really looking forward to this week coming to a close because I get to see my favorite friends in the world this weekend. We are going out of town for the 4th of July. The only thing I hate about leaving town is that I have to leave me cats at home. I wish they were like dogs and you could take them places, but then if they were like dogs I wouldn't love them so much. Yesterday morning when I got up Katalina was sleeping in the cat bed next to my side of the bed, and her brother Southpaw was curled up on a pillow next to her. I got up to make coffee and then came back to bed and they were giving each other a bath. I don't know what I would do without those cats. They are the only peace in my life. Whenever I look at them I instantly calm down. If only I could take them to the office with me. No pets allowed even though many of my coworkers would probably qualify as barn animals. HA!
I am not working on Thursday or Friday which is quite amazing. I am getting my hair done on Thursday and afterwards Mom is coming over to do a little shopping and to borrow a suit case. She is redoing the hems in 5 pairs of my work pants which is probably saving me from paying $50 at the seamstress. Gotta love a Mom with multi-talents.
Cauliflower "Mac" and Cheese Casserole - Eating Stella Style
Ingredients:
Salt
Nonstick Spray
1 head of cauliflower, cut into small florets
3/4 cup heavy cream (may use sugar-free soy milk)
2 oz cream cheese, cut into small pieces (may use low-fat)
1 1/2 teaspoons Dijon mustard [I used Coleman's because I didn't have Dijon]
1 1/2 cups shredded sharp cheddar cheese, plus 1/2 cup for topping the casserole
Black Pepper
Cayenne Pepper
1/8 Teaspoon Garlic Powder
Instructions:
1. Preheat oven to 375 degrees. Bring a large pot of water to a boil. Season the boiling water with salt. Spray and 8-by-8 inch baking dish with the nonstick spray.
2. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes.
3. Drain well and pay between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside. [Instead of drying it with paper towels, I left it in a colander until right before I assembled the dish]
4. bring cream to a simmer in a small saucepan and whisk in the cream cheese and mustard until smooth.
5. Stir in the 1 1/2 cups of cheese, salt, cayenne, and black pepper until the cheese melts. Put Cauliflower in baking dish and pour over the cheese mixture. [At this point I added cubed ham to make this a one dish meal, but you could omit and serve as a side dish]
6. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes, and serve.
Other options: Cooked chicken, crab, shrimp, and of course cooked diced ham.
Monday, June 29, 2009
Breakfast Bites
Good morning everyone. Below you will find a great breakfast recipe that is sure to please. It is from the "Eating Stella Style" cookbook that I talked about several posts ago. This recipe was super easy and very satisfying. I am eating one right now as I type this post. This recipe may become a Sunday night tradition. There are endless variations: chicken sausage, pork sausage, chorizo (that is what the original recipe calls for), Salsa Verde, cheddar cheese, goat cheese, etc. I followed the variation recipe which substituted premade salsa for chopped onion, garlic, and green pepper. If you do not have salsa, and do have the vegetables you could always saute' them with the sausage.
"Southwestern Breakfast Bites" by George Stella
Ingredients:
8 oz Chorizo (I used Italian Turkey Sausage)
9 Eggs
4 Tbsp Salsa
Shredded Mexican Cheese Blend
Salt & Pepper
Non-stick Spray
Equipment:
12 cup Muffin Pan.
Instructions:
1. Preheat Oven to 350. Spray Muffin pan with nonstick spray.
2. Cook sausage in skillet until cooked through. (I used Italian Turkey Sausage - may need to add a teaspoon of oil due to the low fat content.)
3. Mix eggs in bowl with salsa. Add Salt and Pepper. (I also added a little Cayenne Pepper because that is my favorite spice.)
4. Distribute sausage amongst muffin pan. Ladle egg mixture over the sausage. Top with cheese (as much or as little as you would like).
5. Bake 15-20 minutes or until eggs or set.
Enjoy! The Bites are designed for an on-the-go lifestyle. I brought 2 to work for breakfast this morning, wrapped in tin foil.
"Southwestern Breakfast Bites" by George Stella
Ingredients:
8 oz Chorizo (I used Italian Turkey Sausage)
9 Eggs
4 Tbsp Salsa
Shredded Mexican Cheese Blend
Salt & Pepper
Non-stick Spray
Equipment:
12 cup Muffin Pan.
Instructions:
1. Preheat Oven to 350. Spray Muffin pan with nonstick spray.
2. Cook sausage in skillet until cooked through. (I used Italian Turkey Sausage - may need to add a teaspoon of oil due to the low fat content.)
3. Mix eggs in bowl with salsa. Add Salt and Pepper. (I also added a little Cayenne Pepper because that is my favorite spice.)
4. Distribute sausage amongst muffin pan. Ladle egg mixture over the sausage. Top with cheese (as much or as little as you would like).
5. Bake 15-20 minutes or until eggs or set.
Enjoy! The Bites are designed for an on-the-go lifestyle. I brought 2 to work for breakfast this morning, wrapped in tin foil.
Sunday, June 28, 2009
Steak - It's whats for dinner
Mr. Foodie didn't have to work today so we were able to enjoy time together. He made me breakfast this morning: Scrambled Eggs British Style with Dill, Bacon, and Leftover thinly sliced Filet Mignon from last night. We went over to my mom's house and had grilled shrimp on skewers, and I made Okra and Tomatoes with fresh Okra from my parent's garden. It turned out to be very good, even if Mr. Foodie refused to eat it! He doesn't like okra or tomatoes...
The Best Way to Cook a Steak
Cooks Illustrated - May 1, 2007
Rib-eye or filet mignon of similar thickness can be substituted for strip steaks. If using filet mignon, buying a 2-pound center-cut tenderloin roast and portioning it into four 8-ounce steaks yourself will produce more consistent results. If using filet mignon, increase the oven time by about 5 minutes. When cooking lean strip steaks (without an external fat cap) or filet mignon, add an extra tablespoon of oil to the pan. If desired, serve with a pan sauce, relish, or butter.
Ingredients
2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each) (see note above)
Kosher salt and ground black pepper
1 tablespoon vegetable oil
Instructions
1. Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Cut each steak in half vertically to create four 8-ounce steaks. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.
2. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks.
3. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes while preparing pan sauce. Arrange steaks on individual plates and spoon sauce over steaks; serve immediately.
The Best Way to Cook a Steak
Cooks Illustrated - May 1, 2007
Rib-eye or filet mignon of similar thickness can be substituted for strip steaks. If using filet mignon, buying a 2-pound center-cut tenderloin roast and portioning it into four 8-ounce steaks yourself will produce more consistent results. If using filet mignon, increase the oven time by about 5 minutes. When cooking lean strip steaks (without an external fat cap) or filet mignon, add an extra tablespoon of oil to the pan. If desired, serve with a pan sauce, relish, or butter.
Ingredients
2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each) (see note above)
Kosher salt and ground black pepper
1 tablespoon vegetable oil
Instructions
1. Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Cut each steak in half vertically to create four 8-ounce steaks. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.
2. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks.
3. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes while preparing pan sauce. Arrange steaks on individual plates and spoon sauce over steaks; serve immediately.
Friday, June 26, 2009
Don't Go There: My Top 10 Overrated Travel Experiences | Frommers.com
Don't Go There: My Top 10 Overrated Travel Experiences Frommers.com
I think this is a great article. Made me laugh on a late Friday afternoon.
I think this is a great article. Made me laugh on a late Friday afternoon.
Thursday, June 25, 2009
Attempting Low Carb Recipes...
My latest cookbook purchase is an attempt to try low carb cooking. I enjoy some of the low carb culinary principles: Lean Protein and Fish/Shellfish, Vegetables, and even whole grains. I looked around the Internet at different options and settled on "Eating Stella Style" by George Stella.
I have browsed through the entire book and I think there are some great ideas in here. Most of the recipes are east and great for week-night options.
I choose to make the Cream of Asparagus Soup for several reasons:
1. I recently went to Costco and bought Asparagus.
2. Soup is my favorite thing to eat and make
3. It sounded easy
4. It would require using one pot..... you get the picture.
5. OH.... and I get to use the Immersion Blender which is my favorite kitchen tool.
*I should design a hot pink kitchen tool belt with a holster for my immersion blender. If only I were creative and could draw up a design.
Cream of Asparagus Soup - Courtesy of George Stella's "Eating Stella Style"
Ingredients
1 Tbsp Butter or Margarine
8 oz Fresh Asparagus, ends trimmed and cut into 1-inch lengths. [I used more than this because I wanted to get rid of it all]
1 Tbsp minced red onion
1 garlic clove, minced
2.5 cups chicken broth [I used more to stretch the soup, and because of the amount of asparagus]
1/2 cup heavy cream
Instructions:
1. Heat the butter in a large pot over medium-high heat. Add the cut asparagus, onion, garlic and cook while stirring for about 5 minutes.
2. Add broth , raise the heat to high, and continue cooking until reduced by half, about 5 more minutes.
3. Removed from heat. Puree using immersion blender. Add cream to soup and season with salt and freshly ground pepper.
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