Tomato Fava Quinoa

  This was part of the mystery box challenge!  While I was working on getting rid of a left over pork roast I decided that I wanted to use......for the very first time......some fava beans!  I have never cooked with fava beans and was not quite sure what in the heck I was going to do with them when I bought them....but I did because they were on sale....the international sign to me that they are indeed in season, and therefore one can assume at their prime!
  So I started by pulling the actual beans out of the pod....kinda like peas but on a larger thicker scale...I loved the feeling of the inside of the fava pod....it was so soft....like the silk lining of a coffin.....this comparison makes me think that perhaps I have watched a little too much Six Feet Under this summer....
  I ended up boiling the fava beans.....not sure how long....but I can tell you that I freaking over cooked them....so next time it will be considered more of a blanch.....after I cooked them I realized that there was a coating on the bean itself....the part you are supposed to eat....so I ran them under cold water and finally released the fava bean....they have such a great taste.....and I thought might go well in some quinoa.....and it did....I also ended up adding the roma tomato and a sprinkle of parmesan cheese......if I had vegetable stock I would have cooked the quinoa in that as it adds so much more flavor.....but I didn't so I didn't.....it ended up tasting great and comes in at under a dollar a serving....this makes a great leftover to be paired with something special....it is even good cold! 

 Enjoy!

Some Simple Sides.....Quiona and Zucchini Canoes!

These two dishes were served with a rack of lamb....the very first rack of lamb I have ever made....you can read about it on my other blog: HomeSliced....

I will start with what was the most fun and surprising side.....

ZUCCHINI CANOES:

  Pictured above is a page from Julia Child's Menu Cookbook (which was given to me by my Nanny).....I was inspired to make these after a visiting family member pointed them out to me....I thought what the heck let's give it a try....as you can see Julia refers to them a zucchini boats - I made enough changes to the process and presentation that I feel comfortable re-naming what I came up with...

  I took 3 large parsnips, peeled and cubed (the smaller the piece the quicker the cooking time) and boiled just like potatoes until tender.  Removed excess water and mashed with a potato masher while adding 1/2 cup warm milk, 1 tsp butter, and salt and pepper to taste.....then I carved out the zucchini in the middle and blanched them in hot water for 4 minutes.  When they came out I placed them on a cookie sheet (lined with aluminum foil) and brushed with butter, then added the smashed parsnips and topped with a small pinch of shredded parmesan cheese....then baked in the oven until cheese melts and a light golden brown color begins to develop on top.....I ended up making 6 canoes from 3 zucchinis for 4 people (if I had made more - they most likely would have been eaten).......I had left over parsnip as well - I would guess for 3 more zucchinis! 

 

QUINOA:
  I have to admit that this was also a hit....quinoa is something that I have recently discovered and am finding many new uses for it....I did go online and read a few recipes that called for different spices and vegetables to be added....the most informative one is one that calls for peas to be added....I did not add peas to this one...

 Quinoa just about triples in volume - keep this in mind, as I often forget and end up with lots and lots of leftovers....I boiled some in water and added a little vegetable broth.  I was excited to see in the local grocery store that they sell juicebox size containers of broth!  While it was cooking I sauteed some onions and red peppers in a frying pan with a little bit of extra virgin olive oil....seasoned salt, garlic powder, and red pepper flakes.....then while the quinoa was continuing to cook I added some freshly grated ginger, coriander, cumin, turmeric, and salt.  When the peppers and onions were nicely colored I added them to the quinoa and finished it off with a little freshly chopped cilantro.....I used very little of the spices as they are all powerful, but I found that they complimented each other well - especially with the freshness of the cilantro contrasting the warmth and earthiness of the cumin and coriander.....this is all about cooking - an art, not the science of baking where exact measurements are pertinent.....so sorry for not indicating how much I added.......I just have fun and taste along the way....make it the way you like it! 

Enjoy!

The simple beauty of bechamel......

Not quite sure what to call this concoction.......maybe something of a ravioli as they are stuffed little pieces of heaven in a creamy white cheddar bechamel sauce, but I used pre-made won-ton wraps that I bought at the store.....and they were fried in a pan....no worries, not deep fried, more of a sauteed in olive oil....similar to browning an onion....at any rate they had the perfect crunch factor that was accented beautifully by the velvety smooth bechamel......ahhhh bechamel how I love to love you....

.....where do we begin.....I have to admit that is a labor intensive activity, but trust me totally worth it....and you end up making 10 servings, for me and the better half that is 5 meals......cost benefit analysis tells me it is totally worth it, but with our busy schedule probably not something that will make it into active rotation.....

The Sauce....this is where I began, for me there is nothing better than a rich and creamy white sauce, but after flipping through Julia Child's The Way To Cook, I discovered the proper term for this delightfully delectable sauce: bechamel......it even sounds smooth, which it is....if of course you strain it......before adding the cheese and after everything else is done.....I have to admit that I would have never of thought of such a thing if it wasn't for my recent obsession with Master Chef!

.....first start by melting 4 TBSP of butter in a large frying pan, while that is happening add 3 cups of milk to a saucepan and warm slowly, I did this on about 3 with the lid on....for a little something special I sprinkled a pinch of cardamom to the milk (shhhhhh don't tell it's one of my secrets)......once the butter is melted you are ready to start making the magic.....I took a cup full of warm milk and added 1 TBSP of flour to it, then I beat it with a mini-whisk until it was smooth and chunk free......I don't know about you but I have never had luck with adding flour to a sauce and not ending up with curds of flour....but this time was different.....once well blended I added the flour milk to the butter and then switched over to the large whisk and went crazy, I repeated this process two more time to end up adding 3 TBSP of flour all together......when you feel the moment is right add in some freshly ground pepper & sea salt.....then continue to add in the rest of the milk whisking your heart away.....just to be on the safe side I strained the sauce and low and behold there were a few chunks lingering behind.....not sure why, but thanks to the strainer no one is the wiser.....except for all you fine folks out there in never-never land.....oh yeah did I mention I now have 7 followers! yeah me!!!

......the sauce then sits.......

...time for the filling: I started by mincing a white onion and some brown mushrooms (about 8), the smaller the pieces the better off you will be.....although I am not an expert by any means I feel confident in this because it for sure increases the surface area......increase the surface area equals increasing the taste, right?  well for me it does anyway, and if you have had the pleasure of reading previous posts you will know that I of course sauteed the mushrooms and onions in extra virgin olive oil and my fav 3 seasonings: garlic powder, seasoned salt, and red pepper flakes.....I started with the onions as they take longer and with such small pieces the mushrooms will cook down rather quickly.....I should have mentioned this earlier, but prior to frying up the veggies I took a boneless sirloin pork chop and browned it in the pan, yes boneless sirloin, and get this it was only $1.07.....this is how I got this recipe on the dollar menu, meat is not as easy as you think......OK, back to the recipe already......well as I mentioned it is better to cook the meat first, then it has a chance to rest, and you can use the same pan to cook the mushrooms and onions....this will pick up some of the flavor left behind from the pork......to season the sirloin I used Pete's Pork Seasoning....a special mixture of a friend of mines from Minnesota, when I run out I will be calling for more......

.....after the veggies and meat are ready I start warming up the sauce and adding in the shredded white cheddar cheese, thank you Petaluma Creamery.....always eat local if you can, it tastes so darn good and it so darn cheap!

......then its time to get going.....I sliced the pork thin with the grain, then in half from there so as to end up with bite size pieces, take one and place on a won-ton wrap and a small spoon of mushroom & onion mixture.....I took a whole egg and beat it to seal the wrap.....the packaging suggested just the egg white, but you know me I rarely follow directions.....TIP: beat the egg with a fork in a creme brulee dish, it was amazing......

.....with a brush make a square around the filling and fold the wrap in half, into a triangle.....then if you have one, take a crinkle cutter and trim off the edges....I then folded in the two ends in the center (securing with egg) and place on a tray....repeat until you run out of wraps....I made 50.....with 5 for a serving and less than $10 total this puppy made it to the dollar menu.....now, some of you might be thinking 5 for a serving?!?....yes, that is right 5....please do not compare to what you get a restaurant, lets face it servings at a restaurant are often two or three times what they are supposed to be.....an added bonus of this dollar menu of mine is portion control, as a society we have lost touch with how much we are to consume.....we are a society of bigger, faster, and lets face it when it comes to food not always better......I would pair this dish with a spinach salad.....or maybe another green salad that you like.....so much better than a dollar serving of french fries on the side....a little crusty bread might be nice as well.....trust me you will want something to soak up the rest of the bechamel in the bowl.....

~Enjoy!

How many fruits have you eaten today?

....the most terrific part of all this is that the recipe I am about to share with you I somehow stumbled upon.....one might say that it just came to me.....to add it on to the dollar menu that is, this recipe was made in America, unlike me.....honestly not too sure where I got the idea for it, I am sure it was from watching endless hours of TV every time I visit my parents....not sure why, maybe its the dozens of channels they have, more likely the leather recliner.....one day I shall have one of those, the kind that have a build in ottoman and reclines all the way back....

...oh yeah about all this fruit business....I have to admit that living in California I have been spoiled with all the fresh fruits and veggies, and nuts, and of course wine!......I was just working on packing my lunch for tomorrow and decided to go with some of the strawberries and cantaloupe....then I whipped up a little dollop of dressing......so here she be...

Fresh Fruit Salad Dressing:
- fat free sour cream......half of a container.....not the super huge one, or the mini-one.....the one that's just right...
- honey....usually about 2 TBSP....did I mention this was a double recipe
- cinnamon....so good.....do not over indulge though....remember you can always add more....
- cardamon.....this is the secret....just use a little...



 As always, 

        Enjoy!

First Baking Post!

Yes, that's right!  I have finally gotten to add baking to the dollar menu!  I definitively baked in bulk.....there were two lemon loaves...an experiment for sure....I have never ever made lemon loaf before....but I certainly have eaten it....and loved it!....I was also up past midnight baking the most versatile recipe I have for chewy oatmeal cookies....I'm not sure what is better, the fact that they are cholesterol free or that fact that they are unbelievably tasty......for the cafe mocha blend I like to add 1 heaping teaspoon of coffee grounds...and 1/2 of a bag of swirl chocolate chips....it is the perfect combination.....for the second double batch of cookies I added dried cranberries and white chocolate chips.....this combination I have done many times...the cafe mocha was a recent revelation.....

....since I baked in bulk a serving of these baked goods would equal 1 slice of lemon loaf....that is if you slice the lemon loaf in 10.....really a fairly thick slice.....and 2 cookies.....one of each or two of a kind...all for under a dollar!....the best part is is that you can take all of these and freeze them.....or take them in to work and share with your co-workers.....to spice things up a bit I also added 2 jars of chai tea mix for the bake sale....it is simply sublime and no credit shall go to me as I got this recipe from a great friend of mine Michelle.....she also gave me the greatest gift ever...Cheerio....my 3 year old female cinnamon cockatiel......enough of this....on to the recipes!


Basic Chewy Oatmeal Cookies:
  recipe yields 36-44 cookies

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
2 Tbsp molasses
1 tsp salt
1 tsp cinnamon
1/2 cups brown sugar
3 cups oatmeal
1 cup corn oil
4 egg whites (beaten)
4 Tbsp water
2 tsp vanilla extract

    In a large bowl mix together flour, baking powder, baking soda, molasses, salt, cinnamon, and sugar....mix together well.....be sure to get all the lumps out of the brown sugar.......then add in the oats.....mix together.....take oil, egg whites, water, and vanilla and whisk together in a small bowl....then add moist mixture to the dry mixture....mix together well then add treats: I made 2 suggestions above which are rather tasty....I have also crushed up almonds to the white chocolate cranberry.....and if you are looking to be really traditional you could go for raisins....to tell you the truth the husband loves the plain oatmeal the best......bake at 350 degrees for 11-14 minutes....under-cooking them slightly will increase the chewiness factor.....

....I know that this also includes the lemon loaf....however seeing as though that recipe is a great grandmother Bole's recipe.....I am not ready to give it up yet.....

      ....enjoy!

Coconut Curry Sirloin Pork Chops....

...let's first start by noting the fact that is has been WAY to long since I have done this....and let me tell you this really was a challenge...for one I have never cooked a pork chop before....yes, it is true....trust me I have my excuses...for one, my mother somehow sled into a phase where she lost her passion for cooking....and many many over cooked pork chops where had for dinner....thank god she made the best sweet BBQ sauce to go with it.....and rice of course, that stuff was great but the chops were dryer than a syrah and as a result it basically permanently turned me off from pork chops....thus tonight being the first pork chop I have cooked....

....it was a great cut: boneless sirloin....I of course let it sit marinating with Pete's seasoning.....ask me about this....then started blanching the cauliflower while getting some extra virgin olive oil heating in the big skillet for the sauteed onions, zucchini squash, bean sprouts, and cherry tomatoes cut in half....leaving about 3 minutes between adding each one...does that even make sense?.....and to think I am a teacher, yet sometimes lack the ability to explain something properly....lol....so I start by adding the sliced onions in the hot oil....make sure that the pan is hot....then season with of course....my classic combination of seasoned salt, garlic powder, and crushed red pepper flakes....after slight browning it is time to add the squash, then after tossing a few times add in the bean sprouts and cherry tomatoes......sprinkle in a little curry powder....its time.....

....meanwhile on another smaller skillet heat up some....yes you guessed it extra virgin olive oil....make sure it is cold single press.....makes all the difference in the world......then add the pork chop, probably only 3-4 minutes per side, you want to slightly under-cook the chop because the cut is so thin, and it will continue to cook when it is added to the veggies.....let the meat rest....

....take that darn pan that you just perfectly browned the chop in and add in half a can of coconut milk.....of course low fat....I mean did you even have to ask....hello healthy.....thoroughly cover the milk with curry and whisk you little heart away...the best thing to use this is a mini-wisk....I have one that the handle is an egg....thanks to a certain someone we shall refer to as Bacvar.....always and forever....

.....once the curry coconut milk is frothy and fully mixed add to the sauteed veggies....slice the chop....it has been sitting just enough time for all of the juices to constitute in the cut......mix around in the veggies with creamy coconut curry sauce and.....

...serve over a bed of basmati rice.....enjoy!

Bruschetta Bread....

....this was quite simply the best we have made it....and not to mention one of the closest calls to make the Dollar Menu....but alas here we are....me back on the deck blabbering in the evening sun awaiting the corn bread muffins to accompany the chili con carne & chili con cashews that I shall be serving my guests......yes, they were both Dollar Menu items as well!  woohoo frugalness!!!

.....the bruschetta bread is really somewhat of a fun meal to make with that special someone as it really is a two man job....or at least it is in this house....the other half is in charge of making it taste so darn great....which is why really all the credit goes to him, but alas this is Donna Reed's Dollar Menu....so here I am!

....toppings chopped and mixed well in a bowl: 2 yellow tomatoes, 8 brown mushrooms (the smaller the pieces the better), 2 red tomatoes (I am partial to "off the vine" varietal), 5 fresh basil leaves (thank you Marin Farmers Market for the biggest bunches ever for only 2 bucks!), 1 tbsp balsamic vinegar, 1 onion (we used white, but we discussed the option of using purple next time for even more color!), 1/5 brick of mozzarella (the brick was a little bigger than the palm of my hand....threw out the wrapper so at this point in time, no idea what size it actually was), 2 tbsp extra virgin olive oil (cold press of course), 1 tsp Italian seasoning, and last but not least 2 tsp seasoned salt......mix and be merry.....

....the bread:  finally perfected.....I started with a seeded sourdough loaf that was purchased at....you guessed it the Marin Farmers Market from Panorama.....they make THE BEST bread....in my opinion....and sliced it up......in the past I have just put the topping right on the bread, then I watched Julie and Julia (I will continue to refer to this movie often....so just deal with it!) and noticed that the bread was fried in a frying pan....oh my crunch time.....but this has never quite worked for me as I saw it in the movies.....imagine that....and I ended up adding so much oil that it might have as well been deep fried.....and it was never evenly browned....I blame the stove....so I decided to brush extra virgin olive oil on each side of each piece of bread, then place under the broiler for about 14 minutes, of course turning over half way.....it was a miracle and the bread was perfect....,...then I spooned on the delicious topping and placed back under the broiler just until the cheese melted....it was simply sublime and served with a simple salad.....romaine lettuce, ranch dressing, and a sprinkle of grated parm......

....this dinner was quick, delicious, and most importantly less than a dollar a serving....but let me tell you those last few pennies sure felt the pinch.....

bye for now...