Posts Tagged WF Cookbook

Potato-chip Crusted Fish Bites

These were made just for Dylan.

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Mediterranean Veggie Pita

Another healthy salad sandwich!  I’m on a roll!  (Get it?  Roll?  Ha…?)

  • 1 cucumber, seeded peeled chopped
  • 3 plum tomatoes, chopped & drained well
  • 1 can quartered artichoke hearts, drained well
  • 1 small red onion, chopped
  • 1/2 cup halved Kalamata olives
  • 1/3 cup crumbled feta cheese
  • 3 tbsp each chopped fresh mint and oregano*
  • salt & pepper to taste – easy on the salt, the olives and the feta may be enough

Mix everything together.

Serve in pita bread w/ hummus.

*Not in the original recipe, but obviously needed!

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Jerk Chicken; Havana Black Beans, Cilantro-Lime Rice

If I didn’t live on the 4th floor, I would have done the chicken on the grill.  It was still pretty darn good in the oven.

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Jerk marinade / sauce:

  • 1 habanero, Scotch bonnet or jalapeno pepper (remove seeds & ribs if using habanero or Scotch bonnet)
  • 2 scallions
  • 3 cloves garlic
  • 4 sprigs fresh thyme
  • 1 tbsp allspice, freshly ground if possible
  • juice of 2 limes
  • 1/2 cup ketchup
  • 1/2 cup pineapple juice (or 1/2 cup pineapple – it’s all going in the blender anyway)

Combine everything in a food processor, puree until smooth.  Reserve 1/2 a cup for dipping.

Combine the rest with 1 whole chicken (cut up) and marinade overnight.

Preheat the oven to 400F.  Cook chicken for about an hour.

Serve w/ beans and rice (those recipes have already appeared in this blog).  Make sure you have extra limes for squeezing on top.

Dylan Report: He loved the beans but wasn’t interested in the chicken.  He generally doesn’t like rice, so we haven’t tried this version on him yet.  (Maybe I’ll make a rice cake and tell him it’s a spinach pancake…)

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Mediterranean Tuna Salad (sandwiches)

Warm weather = salads.  Finally!  This was delicious as a sandwich filling, but would also be good with some shells or rotini for a picnic pasta salad.

  • 2 cans good-quality tuna
  • 1 can quartered artichoke hearts, drained well & coarsely chopped
  • 1 red bell pepper, chopped
  • 1/2 cup Kalamata olives, chopped
  • 1/2 small red onion, chopped
  • 1/4 cup each chopped fresh basil & parsley
  • 1 tbsp chopped fresh oregano
  • 1/2 cup mayonnaise
  • 2 tbsp lemon juice (from 1/2 lemon)
  • salt & pepper to taste

Mix everything together in a bowl.  Eat.

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Miso Vegetable Chowder

This soup is embarrassingly healthy, rich and hearty, and takes about 20 minutes to prepare. Though it’s really more of a hearty soup than a chowder, I will defer to the original recipe name here.

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Rosemary-Spinach Griddlecakes; Roasted Lima Beans

This was an almost oppresively healthy meal, but the potatoes in the griddlecakes made it filling, and the rosemary, spinach and feta made it tasty.  The lima beans were also amazingly good – dry cooking them makes them fluffy without becoming grainy, and there is almost no vegetable that the addition of Italian herbs and chopped green olives can’t improve.dscn3897 Read the rest of this entry »

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Sorry

So, apparently I haven’t posted in 2 and a half weeks.  I am officially the World’s Worst food blogger.  But I have been cooking, so here are some pictures:

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Farfalle with Spicy Pistachios and Smoked Salmon

This is a truly bizarre combination of ingredients that somehow all work together really really well.  The overall effect is a fairly light dish with umami out the wazoo.

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Chicken Pot Pie with Whole Wheat Crust

This is a very standard recipe, and a successful one.  The crust could use a bit more flavor, so if I make this again I’ll up the salt and maybe adjust the flour ratio so there’s more whole wheat in there.  (And definitely make it with olive oil – canola is just bland.)

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Turkey Meatballs; Roast Fennel; Cauliflower Puree; Orzo

I think the title of this one may be too much for Twitter.  We shall see!  It looks like a lot, but the only part that was any real work was the meatballs (the cauliflower I had in the fridge already).  dscn3814 Read the rest of this entry »

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