Fish en papillote

I just have to post this recipe because it was SO delicious. Don't let the fancy title fool you, it is actually easy to prepare and pretty fast (especially if you have a julienne tool). Everything cooks together to make an absolutely tender and flavorful dish.

Ingredients:
1/2 red onion, julienned
1 zucchini, julienned
1 large carrot, julienned
1-2 cloves garlic, minced
squash, julienned, or mushrooms, or bell peppers (optional).
1 Tbsp olive oil
salt and pepper
4-4oz white fish fillets
1 lemon, thinly sliced
8 sprigs fresh thyme
4 pats butter
1/4 cup white wine*
parchment paper

1. Preheat oven to 375F. In a bowl, mix together the onion, zucchini, carrot, and garlic (and other veggies if desired). Add the oil, season with salt and pepper, and toss to combine.
2. Put each fish fillet in a large square of parchment paper and season with salt and pepper to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 Tbsp wine, layering in order.
3. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Alternately gather all edges together and twist at the top to form a little bag. A stapler is handy if there are any openings. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes depending on the thickness of the fish (mine were larger fillets so they took about 25 minutes). To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

*chicken broth works almost as well. I tried it both ways since I didn't have much wine due to a disaster: I dropped the grocery bag with the wine bottle in it on the pavement on the way from the car to the house. I ran inside, grabbed my baster and was able to save a bit of it before it trickled out of the bag. Phew!

serves 4

Spaghetti squash with garlic and herbs (and cheese of course)

If you have stayed away from spaghetti squash because you have no idea what to do with it, try this fast and easy recipe. You can also use this recipe as a starting point. Sauteed veggies would be a great addition.

Ingredients:

1 spaghetti squash (about 3-4 pounds)1 Tbsp butter

1 Tbsp olive oil2 cloves garlic, finely minced1/4 cup finely minced herbs (I used parsley and tarragon, but basil would be yummy too)1/2 teaspoon salt (or to taste)1/4 cup shredded parmesan cheese
toasted pine nuts (optional)

Directions:

1. Preheat oven to 375F. Cut squash in half, lengthwise. Use a fork to remove seeds. Place flesh side down in baking dish with ½ inch of water. Pierce squash a few times with sharp paring knife (to let steam escape). bake for about 60 minutes (closer to 90 minutes if it is a larger one like mine was), or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Use a fork to scrape the squash to get long strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and oil and the garlic over medium-low heat. When garlic becomes fragrant, add herbs, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

makes 4 servings

Cranberry-pear tossed salad

My wonderful husband gave me the afternoon and evening off so I could go horseback riding while he made me a birthday dinner. The menu: this salad, Asian salmon on top of curried quinoa, and an apple squash bake. Everything was SO amazingly delicious. I just took pictures of this one, but if you are interested in the other recipes, just ask!

What a great Fall salad

Ingredients:
1/3 cup apricot nectar
1/3 cup red wine vinegar
1/3 cup canola oil (if you'd like, substitute some Udo's oil, it's so nutritious!)
2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp sugar
1/2 cup chopped walnuts
12 cups mixed salad greens (sounds like a lot, but this recipe serves 12. Cut back if you need to)
3 medium pears, sliced
1/2 cup dried cranberries
3/4 cup crumbled blue cheese

1. For a dressing, in a bowl whisk together the first six ingredients; set aside.
2. In a hreavy skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat and remove from heat.
3. In a large salad bowl, combine greens, pears, and cranberries. Drizzle with dressing. Add nuts and blue cheese and toss.

serves 12

sweet potato and black bean burritos

Sound a little weird? They actually very good. Even my meat-loving man didn't mind that the meat was missing.

Ingredients:

2 Tbsp olive oil

1 large yam or sweet potato, peeled and cut into 1/2-in pieces

1 medium red onion, half chopped and half thinly sliced

salt

1 15.5 oz can black beans, rinsed

2 tsp. chopped chipotle peppers in adobo sauce *

1 small bunch spinach, thick stems discarded, leaves coarsely chopped

6 oz. Monterey Jack cheese, coarsely grated

4 large flour tortillas (I used whole wheat)

sour cream

lime wedges

1. Heat 1 Tbsp. oil in a large skilled over medium heat. Add the yams, chopped onion, and 1/2 tsp. salt and cook, covered, stirring occasionally, until tender, 10-12 minutes.

2. Add the beans and chipotles and cook, stirring occasionally for 2 minutes. Add the spinach and cook, tossing, until it begins to wilt, about 2 minutes.

3. Divide the cheese and potato-bean mixture among the tortillas and roll up to form burritos. Wipe out the skillet, add remaining olive oil and heat over medium heat. Cook the burritos, seam side down first until golden brown, 2-3 minutes per side. Serve with sour cream and lime wedges.

serves 4

*This adds a nice smokey flavor with a little spice. If you like more spice you can add more. If you don't feel like buying a can just to use a small amount you could substitute a small amount of  hot pepper or red pepper flakes. Or, I just chopped the remaining peppers, divided the pieces and sauce among the sections of an ice cube tray (this was a tip listed on the recipe). Once frozen, transfer to a freezer-safe container. You can save them to add to chili, soups, or stews)

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

I found this recipe on pinterest and took it. At least I admitted that :)
Local green beans are still in so now is the time to try this.

Ingredients:

8 oz mushrooms, sliced into half inch slices (I used crimini)

1 lb fresh green beans

 1 1/2 Tbsp olive oil

1 Tbsp balsamic vinegar

salt and black pepper to taste

2 Tbsp finely grated parmesan cheese

1. Preheat oven to 450. Wash mushroom and dry them. Cut mushrooms. Trim ends of beans and cut beans in half. 

2. Put cut beans and mushrooms into a ziplock bag or bowl. Whisk together olive oil and vinegar and pour over. Squeeze bag (or stir) until beans and mushrooms are evenly coated. 

3. Arrange in a single layer on a large cookie sheet or roasting pan. Roast about 20 minutes until beans are tender crisp, mushrooms are cooked, and all liquid from mushrooms has evaporated. Remove from oven, season to taste with salt and pepper, then sprinkle with parmesan.

Makes 4 servings

Twice Baked Butternut Squash

It seems like Fall is really here. I thought I would be sad, but the crisp and (hopefully) sunny days inspire me to make yummy fall food with seasonal produce like squash and yams. I am looking forward to soups as well!

This was originally a Martha Stewart recipe but I tweaked it a bit. I was tempted to go sweet, but I stuck with savory and am happy I did.

These amounts are approximate. You may want to adjust based on the size of your squash and to your personal taste.

Ingredients:

2 butternut squash

1/2 cup sour cream

1 tsp. salt

1/2 tsp black pepper

1 tsp paprika (I had run out so I substituted Old Bay seasoning)

1/4 tsp nutmeg

1 tsp garlic powder

1 Tbsp. chopped chives (I think sage or thyme would taste really good too)

3 Tbsp fresh bread crumbs or buttered panko bread crumbs

1. Heat oven to 450 with rack in center. Halve squash lengthwise and remove seeds and fibers. Sprinkle halves with salt and pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan, cover with foil and bake until tender when pierced with the tip of a knife 35-45 minutes). 

2. Remove from oven, transfer to a cool surface and let sit until cool enough to handle. Reduce oven temperature to 425. Use a spoon to scoop flesh out of each half into a large bowl, leaving a 1/4 inch border so they will keep their shape.

3. To the bowl add sour cream, paprika, nutmeg, garlic powder, chives and 1 tsp salt and 1/4 tsp pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined.

4. Fill halves with mixture and sprinkle tops with breadcrumbs. Bake until golden brown and hot, approx. 20 minutes.

makes 4 generous servings

Tomato Salad with Parmesan Crisps

Ingredients:
1 and 1/2 cups finely diced heirloom or local tomatoes
1 Tbsp. snipped chives
1 tsp. coarsely chopped tarragon
2 tsp. olive oil
salt

6 Tbsp. freshly grated parmesan cheese
1 and 1/2 Tbsp. unsalted butter, softened
1 Tbsp plus 2 tsp. all-purpose flour
freshly ground pepper

1. Preheat the oven to 400 and line a large baking sheet with parchment paper. In a medium bowl, combine cheese, butter, flour, and a generous pinch of pepper. Mash the ingredients until a dough forms. Form into a 4 inch log (adding more flour if needed). Cut into 12 slices and arrange on baking sheet. Press the slices into 1 and 1/2 inch rounds.
2. Bake on the lowest rack in the oven for about 8 minutes, rotating the pan halfway through baking, until the crisps are golden brown and sizzling. Let cool completely then transfer to a paper towel-lined plate and blot excess fat.
3. In a small bowl, toss the tomatoes with chives, tarragon, olive oil, salt and pepper. Spoon over parmesan crisps and serve right away.

The parmesan crisps can be stored in an airtight container for up to a week.
Simpler version: skip steps 1 and 2 and use crackers, chips, or bread instead of parmesan crisps.

makes 4 servings

Corn Salad

You don't need exact amounts of anything for this salad. I added what felt and looked right for all the ingredients so the amounts below are estimates. Just have fun with it. Sometimes it feels good not to measure :)

Ingredients:
8 ears of corn, husked
1 pint cherry tomatoes, halved or sliced depending on the size
1/2-1 small red onion, diced
2 stalks celery, diced
1 green pepper, diced
12 oz canned black beans, drained and rinsed
cilantro (1/4-1/2 cup)
olive oil (approx. 1/4 cup)
juice of 1 lime
about 1/4 cup red wine vinegar
salt and pepper to taste

1. Boil water in large pot and cook corn for 2-3 minutes. Remove from water and cool. Slice off the kernels.
2. Mix tomatoes, onion, celery, beans, and cilantro with corn in a large bowl. Stir in olive oil, lime juice, red wine vinegar and salt and pepper.
Tastes best when chilled.

Makes approx. 8 servings

Another fun variation is to add sour cream instead of the oil and vinegar.

Pork Kebabs with Plums, Nectarines and Honey-Mint Glaze

 This is a great summer meal. It is pretty simple, fast, and delicious. The sweet honey glaze caramelizes slightly during grilling and complements the pork and fruit. It is a good time to try this out since local plums and nectarines are in!

Ingredients:
4-5 plums or nectarines each cut into 1 inch wedges (I used both)
2-12 oz (or equivalent) pork tenderloins, each cut crosswise into 8 pieces
1 tsp. plus 1/4 tsp. salt, divided
1/3 cup plus 1 Tbsp. honey
2 Tbsp. orange juice
2 Tbsp. lime juice
1 tsp. oil
1/4 tsp crushed red pepper
2 Tbsp. chopped fresh mint

1. Heat grill. Thread plums/nectarines onto metal (or soaked wood) skewers. Thread pork on skewers and sprinkle with 1 tsp. salt.
2. Combine honey, orange juice, oil, crushed red pepper and 1/4 tsp. salt in a small bowl. Reserve 2 Tbsp. of the mixture.
3. Oil grill grate. Grill skewers, covered over medium heat or coals 8-10 minutes or until pork is pale pink in the cener and fruit is tender, turning to brown on both sides and basting occasionally with honey mixture.
4. Drizzle skewers with reserved honey mixture and sprinkle with mint.

makes 4 servings.

Chicken with Cherry-Tarragon Sauce

So, after a two week break, due to our vacation, I decided to post what we had for dinner last night. We really enjoyed it. I actually forgot to take pictures until the food was mostly consumed. After an "oh no!" moment, I gathered up the last bits for a photo shoot. Kind of sad. Sigh... :)

You can use delicious local Lapin cherries for this one. It is actually quite a simple recipe. The only time consuming part is pitting the cherries (unless you happen to have a handy cherry pitter, which I don't).

Ingredients: 

1/4 cup all-purpose flour

2 tsp. smoked paprika

1 tsp. dry mustard

8 skinless, boneless chicken thighs

2 Tbsp. olive oil

2 cups fresh pitted dark sweet cherries

2 Tbsp. snipped fresh tarragon

3 cloves garlic, minced

1 cup dry red wine or cherry juice

1/2 cup chicken broth

2 Tbsp butter

2 cups hot cooked couscous* (or rice)

1. In a shallow dish combine flour, paprika, mustard, 1/4 tsp. salt, and 1/4 tsp. pepper. Coat chicken with this mixture.

2. In a skillet, cook chicken in hot oil over medium to medium-high heat for 8-10 minutes or until chicken is no longer pink, turning once. Remove from pan and cover to keep warm.

2. Add cherries, tarragon, and garlic to skillet. Cover and stir over medium heat for 1 minute. Stir in wine (or juice) and broth. Simmer uncovered, 3-5 minutes or until sauce is reduced to 2 cups. Stir in butter until melted. Season with salt and pepper.

3. To serve, spoon sauce over chicken and serve with couscous. You can sprinkle with additional tarragon.

makes 4 servings

*to make couscous, bring 2 3/4 cup water to a boil. Add 1 tsp. salt, stir, and add 1 1/2 cup couscous. Remove from heat and let sit covered for about 5 minutes (until all the water is absorbed). Fluff with a fork.