Broccolini Salad

Simple, but tasty salad.  One of Ken’s favorites.

2 cups chopped Broccolini
1 Pear chopped
1/2 cup Golden Raisins
1/4 cup chopped pecans

For dressing:
1/4 cup Olive Oil
1/2 Mayonnaise
2 Tab. Balsamic Vinegar
1 Tab. Honey
black pepper to taste

I like this better when I keep the dressing separate from the salad.  Also store better in the refrigerator this way.


How to Peel a Hard Boiled Egg

You know that there is all sorts of interesting things to try on the internet.  Most are questionable at best.  A friend sent me this video from Healthy and Natural Life and I just happen to have two hard-boiled eggs in the refrigerator….so I gave it a try.   The first egg worked just like in the video, the second egg didn’t slide out of it shell, but I could pull the shell off easily.  I did not have a small cup and I think that would have been helpful. I lost a lot of the water on my second try. I will be using this method again.


Bake Salmon

I love salmon and asparagus, but not to sure about brussle sprouts.  I like most green vegetables, need to give brussels sprouts another try.  This easy bake salmon recipe was found at Six Sisters Stuff.  If you don’t care for one of the vegetables you could use green beans or potatoes.  I also like to lay slices of onion and lemon on my salmon.  This recipe would be very easy to change to suit your taste.


Yogurt Waffles

We are one of those crazy families that on occasion have breakfast food for dinner.  It seems most mornings everyone has a different schedule, but we all enjoy things like waffles so we make them for dinner when everyone can sit down and enjoy.  This recipe came out of the Joy of Cooking cookbook.  I made a few changes as the original calls for sour cream and I used plain Greek yogurt.  These are soft waffles with a good flavor to them.

Yogurt Waffles

1 Cup Flour
1 ½ tea. Double-acting baking powder
½ tea. Salt
1 tea. Sugar
1 tea. Soda
3 eggs (separated)
2 cups Greek Style Yogurt

Sift dry ingredients into mixing bowl.
Beat in separate bowl, until light 3 egg yolks and add Greek yogurt.
Combine the liquid and dry ingredients in mixing bowl with a few swift strokes.
In a separate bowl beat egg whites until stiff but not dry.
Fold them into the batter.


Italian Beef

Saturday I was watching “The Kitchen” on Food Network.  They were making dishes for a Superbowl party.  Jeff Mauro made a Stuffed Italian Beef Stromboli.  To make the Stromboli he had to first roast the beef.  I always have trouble with roast beef, it turns out dry or flavorless.   But I took another shot following Jeff Mauro’s recipe.  It turned out great.  Haven’t tried the Stromboli, but that is on my to do list.

Italian Beef

Italian Beef:

1 boneless chuck eye roast (about 3 1/2 pounds)

Salt and freshly ground black pepper

2 tablespoons vegetable oil

1 medium onion, chopped

1 tablespoon Italian seasoning

1 tablespoon crushed red pepper flakes

6 cloves garlic, chopped

1/2 cup dry red wine

4 cups good beef stock

1 sprig fresh thyme.

Italian Beef:

Position a rack in the middle of the oven and preheat the oven to 350 degrees F.

Liberally season the roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Sear the roast, browning on all sides until golden and caramelized. Reduce the heat if the oil begins to smoke. Transfer the roast to a plate and lower the heat to medium.

Add the onions and saute, stirring occasionally, until they are just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, 1 minute. Deglaze the pan with the red wine and cook until you no longer smell the alcohol and the wine has reduced. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the braising liquid.

Return the roast and any accumulated juices back to the pot. Transfer to the oven and cook, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Once the roast has cooled, pull the meat into smaller chunks.

Strain the braising liquid through a fine-mesh strainer and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Serve the jus with the meat.

Recipe courtesy of Jeff Mauro

Cauliflower Rice

Have you tried cauliflower rice yet?  I made some up the other night and it was great.  I like cooked cauliflower, if you don’t you might want to pass this up.  Substitutes are great only if you like the ingredients in the substitute.  I have tried a few things over the years that weren’t worth the time or money.  But this is easy and to me and my family taste great.  All you do is grate cauliflower and a little onion, put it in a warm pan with a little olive oil or butter, (doesn’t take much in a non-stick pan) and warm it through.  That simple.  I served this with the Korean Beef recipe and it was delicious.  I did use my food processor to grate the vegetables.

cauliflower rice

Korean Beef and Rice

I came across a recipe for Bulgogi Korean beef.  It sounded really good, but had to make a few modifications to fit our family and make it low-sodium. Bulgogi is made with flank steak, but I wanted to lower the amount of beef so I used 1/2 ground beef and 1/2 ground chicken (could use ground turkey). The following recipe is the results.  Everyone in the family really likes this dish, even my sons who are hard to please.  We ate it all before I thought to take a picture.

Korean Beef

1/2 pound lean ground beef
1/2 pound ground chicken or turkey
2 Tablespoons brown sugar
1/4 cup soy sauce (I use homemade)
1 Tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
1 Tablespoon of Sriracha sauce
1 bunch green onions, diced (don’t skip this!)

Add everything, but the onions to a large skillet over low-medium heat, break up the meat. Simmer (with lid on) for about 15 minutes to blend the flavors and brown the meat, stirring about every 5 minutes. Serve over steamed rice and top with green onions.