Posts Tagged WF Cookbook

Smoky Maple Baked Beans; Roasted Broccoli Medley

The baked beans are not quite done yet, but I do not think I like this recipe.   For one, it’s got four different sweeteners in it (maple syrup, molasses, honey, and sugar), and I like my savory foods *savory*.  For another, I think I may have burned it.  We’ll see.

[Post-tasting notes: the beans were atrocious.  I have thrown them out.  What a waste of bacon!  For excellent baked beans, try Alton Brown’s Once And Future Beans.]

The Roasted Broccoli Medley is misnamed (broccoli medley implies several varieties of broccoli – this is a vegetable medley containing broccoli) but simple and good.

  • 1 head broccoli cut into florets
  • 1 large red onion, thinly sliced
  • 1 each large red and green bell peppers, sliced
  • 4-5 large cloves garlic
  • 1/4 cup olive oil
  • 1/8 cup soy sauce
  • 1 tbsp Italian herb blend

Toss everything together in a big bowl, then roast at 400 degrees for 15-20 minutes or until veggies are slightly softened and well browned.

The veggies tonight are going onto open-faced sandwiches and topped with melted provolone.  Mmmmm, cheese!

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Griddled Sesame and Garlic Tofu w/ Wilted Bok Choy

I have a confession: I did not griddle this.  I do not own a griddle.  I pan-seared it instead.img_0160

This dish really drives home the necessity of marinating tofu for a long time – I accidentally let this marinate for 2 days and the flavors were much more intense than my usual 20 or 30 minutes. Read the rest of this entry »

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Turkey Picatta Florentine

I didn’t expect much of this one going in, but it turned out to be really tasty! I think next time I’ll make the “batter” in the food processor. It won’t be quite as pretty without the flecks of spinach in the crust, but it will adhere better to the cutlets.

This can be made with chicken or turkey (or veal or pork or seitan, really). I didn’t feel like pounding my own cutlets, so I went for the precut turkey. This recipe makes enough batter to coat about 1 lb of meat, but you can easily halve it to make less. (To reduce it further, you could always use an egg substitute, but a half recipe will feed 2 people if you have a side starch and a salad to go with it.) Read the rest of this entry »

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Braised Spare Ribs; White Bean & Collard Greens Gratin

dscn3806The ribs were from the farmer’s market – there’s a pig guy I usually buy bacon from, but he was out by the time I got there so I went for some ribs instead.  The gratin is a WF Cookbook recipe, with collard greens standing in for kale because my supermarket is small and local and not always well stocked.

For the ribs, I simply rubbed them down with salt, pepper, and Penzey’s Northwood’s Seasoning and tossed them into the slow cooker with 1 can chopped green chiles, 1 sliced onion, and 2 cubes frozen spicy chicken stock (leftover from the chili from last Monday).  I set it to low and let it braise for 8 hours, though it probably would have been ready after 6.  It was literally falling off the bone and melt-in-your-mouth tender.  The onions and chiles disappeared into a rich silky sauce and the whole thing was pretty much delicious. Read the rest of this entry »

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Five-Spice Short Ribs; Emerald Sesame Kale

The New York times published this recipe in 2001.  If I made this dish as often as I wanted to eat it, my arteries would roll over and die on the spot, but once or twice a year it is rich beefy heaven. Read the rest of this entry »

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Surf & Turf Pasta

I think this would make a great backyard pasta salad on the grill during the summer – grill the shrimp & sausages, prepare everything else beforehand.  Yum.  The only real change I made to this was that instead of using Italian turkey sausage, I used the pork & parsley rope sausage I had in the freezer.  Oh, and I completely forgot to buy a red bell pepper, so that didn’t make it in either.  I don’t think I’ll add it back next time – this cookbook throws red bell peppers into everything whether they’re wanted or not.  Anyhow: Read the rest of this entry »

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In Which Jess Fails At Food Blogging

Seriously, I suck at this!

Last week at some point I made Pomegranate Glazed Chicken, and it was okay.  Not great, and so apparently not worth posting about.  (The pomegranate syrup that I made to substitute for the pomegranate molasses I couldn’t find has made its way into a few cocktails and glasses of seltzer, however.  Nom nom nom.)

After that I made what was supposedly Fettucine With Parsley And Parmesan, but wound up being kind of a repeat of the Fettucine With Broccoli and Pine Nuts because I had both on hand and wanted something more substantial than just a bowl of pasta.

Today I went to the farmer’s market and bought really good turkey burgers from the turkey guys.  (As well as a bag of “parts” – mostly necks – that is currently simmering its way to stock in my slow cooker.)  I also bought a few parsnips and made the parsnip “fries” from this recipe.  This is one of my favorite sides and I always forget about it because who ever thinks to buy parsnips?  Fortunately, the farmer’s markets in the Northeast are still all about the apples and storage veggies, so the parsnips were looking pretty good.  Parsnip parsnip parsnip.  The word has lost all meaning.

Next week I’ll be returning to The Book once or twice, but as I said a couple of weeks ago, I’ve kind of reached the point where the remaining recipes just don’t look all that appetizing.  (Or healthy, for that matter.  Half the side dishes in this book are variations on mashed potatoes.  Do I really need a recipe for that?)

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Turkey Picadillo Empanadas

This was more time-consuming than I expected (I didn’t mentally account for the extra 20 minutes needed to bake the empanadas – oops!) but the results were really good.  I really wish FreshDirect sold regular ground turkey instead of just the all-white-meat version – fat free ground meat is pretty much the definition of useless.  (When I buy my KitchenAid meat grinder attachment, I can buy boneless skinless thighs and grind my own.  In the meantime, I just use a little more veg oil in the initial saute.)

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Havana Black Beans / Cilantro Lime Rice

All recipes for cilantro-lime rice follow the same basic formula, and this one does not stray from the path.

Heat a few tbsp olive oil in a saucepan with a tight fitting lid.  Add some minced garlic, lime zest & lime juice, salt.  Add rice (I made 1.5 cups), saute until lightly browned and nutty.  Add water (twice as much water as rice), cover and let steam 30 minutes.  Stir in minced cilantro and scallions just before serving.  (Most recipes, including this one, also call for chopped spinach.  I accidentally turned all the spinach in my fridge into creamed spinach two nights ago, and so had none left for this rice.  Oops!) Read the rest of this entry »

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Imperial Orange Tofu

This is a nice basic recipe for the kind of “orange [insert protein here]” you can get at any Chinese fast food lunch buffet.  It would work just as well with chicken as with tofu, but actually the tofu has a really nice texture once it’s been battered and fried.  It was sweeter than I normally like for dinner, but not overly so, and the crispiness of the tofu really balanced it well. Read the rest of this entry »

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