Monday, July 30, 2007
August Calendar
Amy's tech skills are increasing by the day... here's the August calendar; click on it to enlarge it.
Saturday, July 28, 2007
GUEST POSTER -- DAVID ASHER LIEBER, Brother to Sargent at Arms
Awww.... snap!
It's time for a throw-down.... Bobby Flay style, yo.
I'm coming to the kiddy museum to cook it up, D.C. style.... represent!!
My sister would like me to report that she had some fantastic donuts at Fractured Prune, which is conveniently located immediately across the street from where I live (www.fracturedprune.com). The donuts are expensive ($1.85 a pop), but they're "fried delicious goodness," according to Sargent at Arms Stephanie Lieber.
Keep Hope Alive.
David
It's time for a throw-down.... Bobby Flay style, yo.
I'm coming to the kiddy museum to cook it up, D.C. style.... represent!!
My sister would like me to report that she had some fantastic donuts at Fractured Prune, which is conveniently located immediately across the street from where I live (www.fracturedprune.com). The donuts are expensive ($1.85 a pop), but they're "fried delicious goodness," according to Sargent at Arms Stephanie Lieber.
Keep Hope Alive.
David
Monday, July 23, 2007
Green City Market
I went to the Green City Market on Saturday morning and had a sandwich that may find its way onto a future LB menu: fresh goat cheese, roasted beets, and delicious tomatos on fresh-that-morning wheat bread. The organic crepes with butter and sugar are also not to be missed. Yum.
Thursday, July 19, 2007
Looking for a lunch bunch idea?
Saw this NYT article and thougth of my bunchers.
http://www.nytimes.com/2007/07/18/dining/18mini.html?ex=1185422400&en=e0f4c6e6ad378af0&ei=5070&emc=eta1
http://www.nytimes.com/2007/07/18/dining/18mini.html?ex=1185422400&en=e0f4c6e6ad378af0&ei=5070&emc=eta1
The blog, one week later...
Not bad for the first week... participation is growing. Congratulations to Dan on his first, hard-fought, successful post!
The votes have been cast and for Chuck's initiation, it's a tie between after-work-hours event and physical hazing. It seems obvious that the only way to go would be physical hazing at such an event. Post to the blog if you have any ideas about how best to accomplish this.
If you post a recipe on the blog, and I hope you do, here's how to categorize it as a recipe so that if anyone's ever hunting for inspiration, they can pull up all the recipes at once. When you are creating your post, at the bottom of the window is a box to put "Labels for this post." If you click on "Show All," "Recipe" comes up as an option; select that.
Have a great day, everyone!
The votes have been cast and for Chuck's initiation, it's a tie between after-work-hours event and physical hazing. It seems obvious that the only way to go would be physical hazing at such an event. Post to the blog if you have any ideas about how best to accomplish this.
If you post a recipe on the blog, and I hope you do, here's how to categorize it as a recipe so that if anyone's ever hunting for inspiration, they can pull up all the recipes at once. When you are creating your post, at the bottom of the window is a box to put "Labels for this post." If you click on "Show All," "Recipe" comes up as an option; select that.
Have a great day, everyone!
Wednesday, July 18, 2007
rudi asked for the recipe so i sent it to her and then thought i ought post this or there are bound to be cries of impeachment from some people. and i have actually blogged, my mother would be so proud.
Did my best here, I made the recipe up. And I never measure anything so all the numbers are guesses.
Four plantains
Six yellow tomatoes
One yellow onion (if I were making again I would try a red onion for sweetness and color)
Several cloves garlic
3 tablespoons lime juice (I would have used two whole limes but couldn’t get)
1.5 tablespoons apple cider vinegar
Large pinch cardamom
One can crushed or diced tomatoes
Vegetable oil and butter
Peel and slice plantains. Fry in veg oil they will turn a brighter yellow and then brown. I flipped them when the looked completely yellowed and then tried to pull them just before they were brown enough to serve on their own. Salt immediately and set aside.
Chop the onion and sweat in a pan with butter at a slightly elevated heat. The goal is to begin to burn them just before they are fully caramelized. Then add garlic minced for a minute or two.
In separate pan cook yellow tomatoes chopped to boil off some water. Then after a few minutes add onion and plantains from above.
Reduce heat to simmer add can tomatoes. I used dell monte oregano and garlic. They are what I always use.
Cook of some water again and then add can coconut milk lime and vinegar and cardamom also some sea salt may be needed depending how much got on the plantain earlier.
Serve over rice of choice.
Lamb recipe
1.5 – 2 lbs lamb get a bone in tough cut. Shank or shoulder chops (I wanted goat but, it was not available.)
White wine (I used a five dollar pinot grigio) I also know nothing about wine except I go pinot when white and shiraz when red
Butter
Salt pepper and paprika
Preheat oven to 350
Dry rub lamb on both sides with salt pepper and paprika
Heat butter in bottom of oven safe pan about a quarter stick. At high heat brown lamb and don’t worry about cooking it just get it brown on the outside.
Add remaining butter and enough wine to almost cover off heat
Place in oven until meat is tender enough to pull off bone will take some time
You may need to add more wine during cooking to keep lamb wet always above the half way point of the meat.
If you want to keep the sauce don’t cover the pan in the oven after an hour. Then reduce the sauce to thicken after meat is out but keep the bones and fat chunks in. finally skim some of the fat off the top of the sauce
Did my best here, I made the recipe up. And I never measure anything so all the numbers are guesses.
Four plantains
Six yellow tomatoes
One yellow onion (if I were making again I would try a red onion for sweetness and color)
Several cloves garlic
3 tablespoons lime juice (I would have used two whole limes but couldn’t get)
1.5 tablespoons apple cider vinegar
Large pinch cardamom
One can crushed or diced tomatoes
Vegetable oil and butter
Peel and slice plantains. Fry in veg oil they will turn a brighter yellow and then brown. I flipped them when the looked completely yellowed and then tried to pull them just before they were brown enough to serve on their own. Salt immediately and set aside.
Chop the onion and sweat in a pan with butter at a slightly elevated heat. The goal is to begin to burn them just before they are fully caramelized. Then add garlic minced for a minute or two.
In separate pan cook yellow tomatoes chopped to boil off some water. Then after a few minutes add onion and plantains from above.
Reduce heat to simmer add can tomatoes. I used dell monte oregano and garlic. They are what I always use.
Cook of some water again and then add can coconut milk lime and vinegar and cardamom also some sea salt may be needed depending how much got on the plantain earlier.
Serve over rice of choice.
Lamb recipe
1.5 – 2 lbs lamb get a bone in tough cut. Shank or shoulder chops (I wanted goat but, it was not available.)
White wine (I used a five dollar pinot grigio) I also know nothing about wine except I go pinot when white and shiraz when red
Butter
Salt pepper and paprika
Preheat oven to 350
Dry rub lamb on both sides with salt pepper and paprika
Heat butter in bottom of oven safe pan about a quarter stick. At high heat brown lamb and don’t worry about cooking it just get it brown on the outside.
Add remaining butter and enough wine to almost cover off heat
Place in oven until meat is tender enough to pull off bone will take some time
You may need to add more wine during cooking to keep lamb wet always above the half way point of the meat.
If you want to keep the sauce don’t cover the pan in the oven after an hour. Then reduce the sauce to thicken after meat is out but keep the bones and fat chunks in. finally skim some of the fat off the top of the sauce
Tuesday, July 17, 2007
Glad to hear Jennifer and others had a nice pizza experience, by request here is our BAD Spacca Napoli experience.
I know we are all self described foodies even outside of work and I wanted to share an experience Laura R, Brianne, Jessica Fong and I had on Friday for Jessica’s going away dinner.
We ate at Spacca Napoli’s – which I have been dying to try – and it was one of the worst experiences I have ever had at a restaurant. I was so mad that I “yelped” about it (see below)! I also wanted to tell you - and every other person I know – what a bad experience we had. If you want the ENTIRE story (because I would have taken up a lot more room) - see one of us. It is now deemed Spacca NOToli!
http://www.yelp.com/biz/0fFLUKl71vv3eNV2xhikEw
I know we are all self described foodies even outside of work and I wanted to share an experience Laura R, Brianne, Jessica Fong and I had on Friday for Jessica’s going away dinner.
We ate at Spacca Napoli’s – which I have been dying to try – and it was one of the worst experiences I have ever had at a restaurant. I was so mad that I “yelped” about it (see below)! I also wanted to tell you - and every other person I know – what a bad experience we had. If you want the ENTIRE story (because I would have taken up a lot more room) - see one of us. It is now deemed Spacca NOToli!
http://www.yelp.com/biz/0fFLUKl71vv3eNV2xhikEw
Pizza recomendation
A couple of lunch bunchers enjoyed delicious pizza from Piehole in Boystown last night. Strong recomendation for the 4 cheese: goat, gouda, smoked cheddar, and parmesan. Yum.
Another good food blog
Check out www.chocolateandzucchini.com. I'm reading the book now and the recipes look phenomenal. Look for a featured item, coming soon to a lunch bunch near you....
Monday, July 16, 2007
Saturday, July 14, 2007
Happy Birthday to our Web Mistress
Happy Birthday Mistress Amy -- hope this year brings many culinary delights!
Friday, July 13, 2007
For Inspiration
He stands at the plate with his heart pounding fast
The bases are loaded the die has been cast
Mom and Dad cannot help him, he stands all alone
A hit at this moment would send his team home
The ball meeets the plate, he swings and he misses
There's a groan from the crowd with some boos and some hisses
A thoughtless voice cries, "Stike out the Bum!"
Tears fill his eyes, the games no longer fun
So open your heart and give him a break
For it's moments like this, a man you can make
Keep this in mind, when you hear someone forget
He's just a little boy and not a man yet
The bases are loaded the die has been cast
Mom and Dad cannot help him, he stands all alone
A hit at this moment would send his team home
The ball meeets the plate, he swings and he misses
There's a groan from the crowd with some boos and some hisses
A thoughtless voice cries, "Stike out the Bum!"
Tears fill his eyes, the games no longer fun
So open your heart and give him a break
For it's moments like this, a man you can make
Keep this in mind, when you hear someone forget
He's just a little boy and not a man yet
Indian Garden Wound Update
Wound is healing quite well, thank you. Dan is okay, too. Thanks for all of the interest and sympathy. I'll let everyone know if we score any free buffet trips out of our misfortune.
What you can do...
What can you do on a blog? Perhaps upload an image of interesting food. For instance, the blue curacao-tofu shot and homemade tofu with shrimp, roe, almonds, and almod milk from Kaze on Roscoe.
Mushroom Strudel from 1st Annual Lunch Bunch Potluck
Mushroom Strudel
Pastry:
10 leaves filo + 1/2 lb. butter
OR
package of frozen puff pastry (much easier) thawed until flexible (I use the two sheets and don't roll it out of anything, just sort of wrap each one around half the filling)
Filling:
Sautee until dry (or drain)
1 lb. mushrooms, sliced/chopped
Cut
8 oz. cream cheese (or 4 oz. cream cheese and 4 oz. cottage, pot, or ricotta cheese) into hot mushrooms
Add
1 t. salt
ground pepper to taste
1/2 c. sour cream
1/2 plain yogurt
1 c. bread crumbs
1/4 c. fresh parsley, finely chopped
2 scallions, minced (include lots of the greens)
Note: Low fat/non fat versions of dairy products (neufchatel, low fat ricotta, fat free yogurt, low fat sour cream) work fine.
Mix well.
Divide filling between two pieces of pastry. Roll or close up. I like to partially slice it through on the diagonal because it cooks up in a pretty "fan" plus is easier to cut at table. Sprinkle 2 T. poppy or sesame seeds, divided, over the two.
Bake on a parchment-covered (they say you can just use butter) cookie sheet, about 25 minutes in a 375 degree oven.
Serve hot or warm with lots of light side dishes or salad. It's rich!
Pastry:
10 leaves filo + 1/2 lb. butter
OR
package of frozen puff pastry (much easier) thawed until flexible (I use the two sheets and don't roll it out of anything, just sort of wrap each one around half the filling)
Filling:
Sautee until dry (or drain)
1 lb. mushrooms, sliced/chopped
Cut
8 oz. cream cheese (or 4 oz. cream cheese and 4 oz. cottage, pot, or ricotta cheese) into hot mushrooms
Add
1 t. salt
ground pepper to taste
1/2 c. sour cream
1/2 plain yogurt
1 c. bread crumbs
1/4 c. fresh parsley, finely chopped
2 scallions, minced (include lots of the greens)
Note: Low fat/non fat versions of dairy products (neufchatel, low fat ricotta, fat free yogurt, low fat sour cream) work fine.
Mix well.
Divide filling between two pieces of pastry. Roll or close up. I like to partially slice it through on the diagonal because it cooks up in a pretty "fan" plus is easier to cut at table. Sprinkle 2 T. poppy or sesame seeds, divided, over the two.
Bake on a parchment-covered (they say you can just use butter) cookie sheet, about 25 minutes in a 375 degree oven.
Serve hot or warm with lots of light side dishes or salad. It's rich!
Thursday, July 12, 2007
The Early Years
Here are some recipes from the first year of the lunch bunch (started October 2005). Sniffle, how far we have come!
Lunch Bunch Recipes-Fall 2005
Sesame Peanut Noodles
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.
Start to finish: 30 min
For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes
For noodle salad
3/4 lb dried linguine fini or spaghetti
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
3 tablespoons sesame seeds, toasted
Preparation:
Make dressing:
Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Make salad:
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.
Makes 6 side-dish or 4 vegetarian main-course servings.
Veggie-Table Pita Pockets
Next time I make this, I’ll make sure to write down specific amounts. For now, these are approximations.
Start to finish: 30 minutes
2 Medium Zucchinis, medium cubed
½ Red Onion, Sliced
1 pint of button mushrooms, sliced
1 carrot, medium grated
1 tsp cumin
1 tsp salt
1 tsp pepper
2 tsp fresh ginger, finely minced
2 cloves garlic, finely minced
2 tbs olive oil
Toppings
Feta cheese, crumbled
Hummus, whatever flavor you like
Saute ginger and garlic on low heat in olive oil, make sure not to brown the garlic. This should take a minute or so, add all veggie-tables except the carrots. Add cumin, salt and pepper, saute for about 5-10 minutes depending on how done you like your veggies. Put veggies in a bowl and add grated carrots, mix. Warm pita pockets, spread some hummus in the pita pocket walls and add veggies, hummus and feta. Yum!
Tandoori Tofu and Vegetable Kebabs
Makes 4 servings
1 (16 oz) pakcage water-packed firm tofu, drained and cut into 16 cubes
cooking spray
1 cup finely chopped onion
¾ cup plain low-fat yogurt
2 teaspoons ground coriander
1 ½ teaspoons ground cumin
2 teaspoons grated fresh ginger
2 teaspoons canola oil
½ ground tumeric
½ teaspon freshly ground balck peper
1 garlic clove, minced
16 large mushrooms, about 10 oz
2 small red onions, each cut into 8 wedges
2 2/3 cup water
1 1/3 cups uncooked basmatic rice
2/3 cup golden raisins
1 teaspon salt, divided
1. Preheat oven to 375
2. Arrange tofu in a single layer on a foil lined baking sheet coated with cooking spray. Back at 375 for 25 minutes or until tofu releases 3 or more tablespoons liquid.
3. Prepare grill.
4. Combine chopped onion and next 8 ingredients, through garlic in a large bowl. Add tofu, mushrooms, and onions toss gently to coat. Let stand at room temp for 30 minutes.
5. While tofu and veggies marinate, prepare rice. Bring water to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in raisins and ¼ teaspon salt. Let stand 5 minutes, fluff with fork.
6. Remove tofu and veggies from bowl, discard marinade. Thread tofu, mushrooms and onion wedges onto skewers. Lightly coat kebabs with cooking spray; sprinkle with salt. Grill on each side for about 4 minutes.
Pasta and Grilled Vegetables with Goat Cheese
Makes 4 servings
1 large zucchini, quartered lengthwise about 8 ounces
1 red bell pepper, cut into 4 wedges
1 leek, trimmed and halved
1 (14 ounce) can artichoke hearts, drained
1 head radicchio, quartered
½ teaspon salt, divided
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
cooking spray
4 cups cooked, hot rotini
1 cup grape or cherry tomatos
¾ cup (3 ounces) crumbled goat cheese
2 tablespoons choppped fresh basil
1. Preheat oven to 400
2. Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a flat pan; sprinkle with salt, black pepper and garlic. Coat with oil. Bake in oven about 10 minutes. Cut into bite-sized pieces.
3. Place pasta in a large bowl; sprinkle with remaining ¼ teaspoon salt, tossing well. Stir in grilled veggies and sprinkle with cheese and basil.
Lunch Bunch Recipes-Fall 2005
Sesame Peanut Noodles
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.
Start to finish: 30 min
For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes
For noodle salad
3/4 lb dried linguine fini or spaghetti
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
3 tablespoons sesame seeds, toasted
Preparation:
Make dressing:
Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Make salad:
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.
Makes 6 side-dish or 4 vegetarian main-course servings.
Veggie-Table Pita Pockets
Next time I make this, I’ll make sure to write down specific amounts. For now, these are approximations.
Start to finish: 30 minutes
2 Medium Zucchinis, medium cubed
½ Red Onion, Sliced
1 pint of button mushrooms, sliced
1 carrot, medium grated
1 tsp cumin
1 tsp salt
1 tsp pepper
2 tsp fresh ginger, finely minced
2 cloves garlic, finely minced
2 tbs olive oil
Toppings
Feta cheese, crumbled
Hummus, whatever flavor you like
Saute ginger and garlic on low heat in olive oil, make sure not to brown the garlic. This should take a minute or so, add all veggie-tables except the carrots. Add cumin, salt and pepper, saute for about 5-10 minutes depending on how done you like your veggies. Put veggies in a bowl and add grated carrots, mix. Warm pita pockets, spread some hummus in the pita pocket walls and add veggies, hummus and feta. Yum!
Tandoori Tofu and Vegetable Kebabs
Makes 4 servings
1 (16 oz) pakcage water-packed firm tofu, drained and cut into 16 cubes
cooking spray
1 cup finely chopped onion
¾ cup plain low-fat yogurt
2 teaspoons ground coriander
1 ½ teaspoons ground cumin
2 teaspoons grated fresh ginger
2 teaspoons canola oil
½ ground tumeric
½ teaspon freshly ground balck peper
1 garlic clove, minced
16 large mushrooms, about 10 oz
2 small red onions, each cut into 8 wedges
2 2/3 cup water
1 1/3 cups uncooked basmatic rice
2/3 cup golden raisins
1 teaspon salt, divided
1. Preheat oven to 375
2. Arrange tofu in a single layer on a foil lined baking sheet coated with cooking spray. Back at 375 for 25 minutes or until tofu releases 3 or more tablespoons liquid.
3. Prepare grill.
4. Combine chopped onion and next 8 ingredients, through garlic in a large bowl. Add tofu, mushrooms, and onions toss gently to coat. Let stand at room temp for 30 minutes.
5. While tofu and veggies marinate, prepare rice. Bring water to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in raisins and ¼ teaspon salt. Let stand 5 minutes, fluff with fork.
6. Remove tofu and veggies from bowl, discard marinade. Thread tofu, mushrooms and onion wedges onto skewers. Lightly coat kebabs with cooking spray; sprinkle with salt. Grill on each side for about 4 minutes.
Pasta and Grilled Vegetables with Goat Cheese
Makes 4 servings
1 large zucchini, quartered lengthwise about 8 ounces
1 red bell pepper, cut into 4 wedges
1 leek, trimmed and halved
1 (14 ounce) can artichoke hearts, drained
1 head radicchio, quartered
½ teaspon salt, divided
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
cooking spray
4 cups cooked, hot rotini
1 cup grape or cherry tomatos
¾ cup (3 ounces) crumbled goat cheese
2 tablespoons choppped fresh basil
1. Preheat oven to 400
2. Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a flat pan; sprinkle with salt, black pepper and garlic. Coat with oil. Bake in oven about 10 minutes. Cut into bite-sized pieces.
3. Place pasta in a large bowl; sprinkle with remaining ¼ teaspoon salt, tossing well. Stir in grilled veggies and sprinkle with cheese and basil.
Wednesday, July 11, 2007
what a rollercoaster!
From my horrendous injury (but delicious meal) at Indian Garden to the teary, bittersweet farewell to Jess to the new and fabulous blog - I can hardly take the emotions of the day! Watch this site for photos of aforementioned injury...
Signing off
OK, so Jennifer, Steff and I have gotten a little bit of a head start and instead of doing all the other things I needed to do tonight, I sat at my computer like a dork and added stuff to this blog. I hope you have fun reading and contributing. In your inbox you'll also find an invitation to be a participant, and that will let you post your own messages too.
I've added the recipes that I had saved in my inbox; going forward, when there's one of those dishes that everyone loves and asks the cook for the recipe, post it here.
And now I go to bed so pleased with lunch bunch and so excited to hear what everyone has to say tomorrow.
Good night!
I've added the recipes that I had saved in my inbox; going forward, when there's one of those dishes that everyone loves and asks the cook for the recipe, post it here.
And now I go to bed so pleased with lunch bunch and so excited to hear what everyone has to say tomorrow.
Good night!
Chilaquiles
Chilaquile Casserole
2006
Adapted from Mollie Katzen’s Still Life with Menu, via Amy Spar
12 corn tortillas
1 4-ounce can diced green chiles
2-3 c. jack cheese
6 eggs
2 c. buttermilk
salt & pepper
Optional fillings: mushrooms, peppers, bean, spinach, tofu etc.
Optional toppings: enchilada sauce, salsa, sour cream, guacamole, chopped tomatoes, sliced avocado, bean & corn salad, etc.
1. Preheat oven to 375 degrees. Butter a 9x13 pan.
2. Tear 6 tortillas into bite-sized pieces and spread them in pan.
3. Spread ½ the cheese and ½ the chiles over the tortillas, as well as any additional fillings.
4. Tear the other 6 tortillas and spread them on top. Follow with remaining chiles and cheese.
5. Beat the eggs with the buttermilk and salt and pepper. Pour over casserole evenly.
6. Bake uncovered for 35 minutes.
7. Serve hot or warm with toppings.
2006
Adapted from Mollie Katzen’s Still Life with Menu, via Amy Spar
12 corn tortillas
1 4-ounce can diced green chiles
2-3 c. jack cheese
6 eggs
2 c. buttermilk
salt & pepper
Optional fillings: mushrooms, peppers, bean, spinach, tofu etc.
Optional toppings: enchilada sauce, salsa, sour cream, guacamole, chopped tomatoes, sliced avocado, bean & corn salad, etc.
1. Preheat oven to 375 degrees. Butter a 9x13 pan.
2. Tear 6 tortillas into bite-sized pieces and spread them in pan.
3. Spread ½ the cheese and ½ the chiles over the tortillas, as well as any additional fillings.
4. Tear the other 6 tortillas and spread them on top. Follow with remaining chiles and cheese.
5. Beat the eggs with the buttermilk and salt and pepper. Pour over casserole evenly.
6. Bake uncovered for 35 minutes.
7. Serve hot or warm with toppings.
Broccoli Casserole (to honor our webmistress)
Broccoli Casserole
Lunch Bunch January 2007
Adapted from Cooking Light with changes from Amy Spar
Broccoli is one of the best vegetable sources of calcium. Here it's paired with a béchamel sauce thickened with cheese, which boosts the calcium even more.
8 cups coarsely chopped broccoli florets (about 2 pounds)
1/3 cup all-purpose flour (about 1 1/2 ounces)
¼ teaspoon salt
¼ teaspoon dry mustard
1 ½ cups fat-free milk
1 cup veggie broth
1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese
½ cup (2 ounces) grated Parmesan cheese, divided
¼ teaspoon freshly ground black pepper
Cooking spray
12 garlic melba toast rounds
1. Preheat oven to 400°.
2. Cook broccoli in boiling water 2 minutes or until crisp-tender; drain.
3. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour, salt, and dry mustard in a large, heavy saucepan over medium heat; gradually add the milk and broth, stirring with a whisk until blended. Cook for 8 minutes or until it is thick, stirring constantly. Remove from heat, and add cheddar cheese and 6 tablespoons of grated Parmesan cheese, stirring until melted. Stir in pepper. Add broccoli, tossing to coat.
4. Spoon the broccoli mixture into a 13 x 9-inch baking dish coated with cooking spray.
5. Place garlic melba toast rounds in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine toast crumbs and the remaining 2 tablespoons Parmesan cheese, and sprinkle evenly over broccoli mixture. Spray top of casserole lightly with cooking spray.
6. Bake at 400° for 15 minutes or until bubbly. Let stand for 5 minutes before serving.
Yield: 8 servings (serving size: about 1 cup)
NUTRITION PER SERVING
CALORIES 154(30% from fat); FAT 5.1g (sat 3g,mono 0.5g,poly 0.3g); PROTEIN 11.9g; CHOLESTEROL 15mg; CALCIUM 274mg; SODIUM 415mg; FIBER 3.7g; IRON 1.5mg; CARBOHYDRATE 16.6
Lunch Bunch January 2007
Adapted from Cooking Light with changes from Amy Spar
Broccoli is one of the best vegetable sources of calcium. Here it's paired with a béchamel sauce thickened with cheese, which boosts the calcium even more.
8 cups coarsely chopped broccoli florets (about 2 pounds)
1/3 cup all-purpose flour (about 1 1/2 ounces)
¼ teaspoon salt
¼ teaspoon dry mustard
1 ½ cups fat-free milk
1 cup veggie broth
1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese
½ cup (2 ounces) grated Parmesan cheese, divided
¼ teaspoon freshly ground black pepper
Cooking spray
12 garlic melba toast rounds
1. Preheat oven to 400°.
2. Cook broccoli in boiling water 2 minutes or until crisp-tender; drain.
3. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour, salt, and dry mustard in a large, heavy saucepan over medium heat; gradually add the milk and broth, stirring with a whisk until blended. Cook for 8 minutes or until it is thick, stirring constantly. Remove from heat, and add cheddar cheese and 6 tablespoons of grated Parmesan cheese, stirring until melted. Stir in pepper. Add broccoli, tossing to coat.
4. Spoon the broccoli mixture into a 13 x 9-inch baking dish coated with cooking spray.
5. Place garlic melba toast rounds in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine toast crumbs and the remaining 2 tablespoons Parmesan cheese, and sprinkle evenly over broccoli mixture. Spray top of casserole lightly with cooking spray.
6. Bake at 400° for 15 minutes or until bubbly. Let stand for 5 minutes before serving.
Yield: 8 servings (serving size: about 1 cup)
NUTRITION PER SERVING
CALORIES 154(30% from fat); FAT 5.1g (sat 3g,mono 0.5g,poly 0.3g); PROTEIN 11.9g; CHOLESTEROL 15mg; CALCIUM 274mg; SODIUM 415mg; FIBER 3.7g; IRON 1.5mg; CARBOHYDRATE 16.6
Pistachio Apricot Oatmeal Cookies, cooked by Jessica and Val
Active time: 20 min Start to finish: 45 min
1 stick (1/2 cup) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon vanilla
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/3 cup dried apricots (2 oz), cut into 1/4-inch pieces
1/3 cup shelled pistachios (1 1/2 oz; not dyed red), coarsely chopped
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 baking sheets.
Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until fluffy, then beat in vanilla. Add egg and beat until combined well. Stir together flour, baking soda, salt, and cinnamon in a small bowl, then add to dough and mix at low speed until just combined. Fold in oats, apricots, and pistachios. Chill dough for 15-20 minutes until firm.
Spoon rounded tablespoons of dough about 2 inches apart onto a baking sheet. Bake cookies until golden brown, 16 to 18 minutes. Transfer cookies with a spatula to racks. (Cookies will crisp as they cool.)
Makes 18 large cookies.
1 stick (1/2 cup) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon vanilla
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/3 cup dried apricots (2 oz), cut into 1/4-inch pieces
1/3 cup shelled pistachios (1 1/2 oz; not dyed red), coarsely chopped
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 baking sheets.
Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until fluffy, then beat in vanilla. Add egg and beat until combined well. Stir together flour, baking soda, salt, and cinnamon in a small bowl, then add to dough and mix at low speed until just combined. Fold in oats, apricots, and pistachios. Chill dough for 15-20 minutes until firm.
Spoon rounded tablespoons of dough about 2 inches apart onto a baking sheet. Bake cookies until golden brown, 16 to 18 minutes. Transfer cookies with a spatula to racks. (Cookies will crisp as they cool.)
Makes 18 large cookies.
Sweet Potato Cakes with Jicama Slaw, cooked by Alex
Ingredients*
FOR THE DRESSING:*
2 tablespoons peeled fresh mango*
1/2 cup fresh lime juice*
1/4 cup concentrated pineapple juice*
1/2 teaspoon salt*
2 teaspoons sugar*
FOR THE JICAMA SLAW:*
2 medium jicama, peeled and julienne*
1/3 cup diced red bell pepper*
1/4 cup chopped scallions*
FOR THE SWEET POTATO CAKES:*
1 pound sweet potatoes, cleaned and pierced with a fork*
1/3 cup minced red bell pepper*
1/3 cup minced yellow bell pepper*
1/3 cup minced red onion*
2 tablespoons chopped fresh cilantro*
3/4 teaspoon black pepper*
1 teaspoon ground coriander*
1 teaspoon ground cumin*
2 1/2 teaspoons sugar*
3/4 teaspoon salt*
1 tablespoon fresh lime juice*
1 cup dry breadcrumbs*
1 cup toasted and chopped pecans
Instructions
1 Puree mango in a blender with lime juice, pineapple juice, saltand sugar.
2 In a large bowl, combine jicama, red bell pepper and choppedscallions. Toss.
3 Pour dressing over vegetables and toss again.
4 Preheat oven to 375F degrees. Cut off ends of sweet potatoes andwrap in foil. Bake for 45 minutes or until soft. Let cool. Peel off skin and mash with a potato masher to a smooth consistency.
5 In a large bowl, combine sweet potatoes, peppers, onion,cilantro, spices and lime juice. Add 1/2 cup of breadcrumbs and mix well. Cover and place in refrigerator overnight.
6 In a shallow bowl, combine remaining breadcrumbs with pecans. Form 1/4 cup of the sweet potato mixture at a time into balls. Dredge inbreadcrumb/pecan mixture and flatten.
7 Heat a large nonstick saute pan and lightly spray with canola oil. Saute sweet potato cakes until golden brown on each side.
8 Serve 3 patties with 1/2 cup jicama slaw.
Makes 6 Servings
Notes * EACH SERVING CONTAINS APPROXIMATELY: 380 calories, 56 gm.carbohydrate, 15 gm. fat, 0 mg. cholesterol, 10 gm. protein, 429 mg. sodium, 7 gm. fiber
Source: Canyon Ranch Health Resort, Tucson, Arizona
FOR THE DRESSING:*
2 tablespoons peeled fresh mango*
1/2 cup fresh lime juice*
1/4 cup concentrated pineapple juice*
1/2 teaspoon salt*
2 teaspoons sugar*
FOR THE JICAMA SLAW:*
2 medium jicama, peeled and julienne*
1/3 cup diced red bell pepper*
1/4 cup chopped scallions*
FOR THE SWEET POTATO CAKES:*
1 pound sweet potatoes, cleaned and pierced with a fork*
1/3 cup minced red bell pepper*
1/3 cup minced yellow bell pepper*
1/3 cup minced red onion*
2 tablespoons chopped fresh cilantro*
3/4 teaspoon black pepper*
1 teaspoon ground coriander*
1 teaspoon ground cumin*
2 1/2 teaspoons sugar*
3/4 teaspoon salt*
1 tablespoon fresh lime juice*
1 cup dry breadcrumbs*
1 cup toasted and chopped pecans
Instructions
1 Puree mango in a blender with lime juice, pineapple juice, saltand sugar.
2 In a large bowl, combine jicama, red bell pepper and choppedscallions. Toss.
3 Pour dressing over vegetables and toss again.
4 Preheat oven to 375F degrees. Cut off ends of sweet potatoes andwrap in foil. Bake for 45 minutes or until soft. Let cool. Peel off skin and mash with a potato masher to a smooth consistency.
5 In a large bowl, combine sweet potatoes, peppers, onion,cilantro, spices and lime juice. Add 1/2 cup of breadcrumbs and mix well. Cover and place in refrigerator overnight.
6 In a shallow bowl, combine remaining breadcrumbs with pecans. Form 1/4 cup of the sweet potato mixture at a time into balls. Dredge inbreadcrumb/pecan mixture and flatten.
7 Heat a large nonstick saute pan and lightly spray with canola oil. Saute sweet potato cakes until golden brown on each side.
8 Serve 3 patties with 1/2 cup jicama slaw.
Makes 6 Servings
Notes * EACH SERVING CONTAINS APPROXIMATELY: 380 calories, 56 gm.carbohydrate, 15 gm. fat, 0 mg. cholesterol, 10 gm. protein, 429 mg. sodium, 7 gm. fiber
Source: Canyon Ranch Health Resort, Tucson, Arizona
Alex's Puerto Rican Almuerzo
Roasted tomato rice
1 cup rice
1 ½ - 2 cups water
1 cup roasted tomato salsa, Pico de Gallo, or chipotle salsa, etc.
Salt to taste
Oil, preferably olive oil
In a large saucepan, melt butter and sauté onions and peppers until onions are translucent. Add rice, chicken stock, water and coconut milk. Bring to a boil, cover pan, reduce heat to medium low and simmer for 20 minutes or until liquid is absorbed. Season with salt and pepper while fluffing with a fork.
Habichuelas guisadas (bean stew)
2 teaspoons of olive oil
1 can of pinto beans (29oz.)
1 can of tomato sauce (8oz.)
1 packet of sazón
2 tablespoons of sofrito (see recipe)
7 olives (pimiento stuffed) (optional)
1 teaspoon of alcaparrado (capers) (optional)
2 cubed medium size potatoes, or pumpkin (optional)
1 can of water (use the tomato sauce can) (if you want more “juicy” consistency. I like the creamy consistency, so I don’t add water)
Put the oil in a deep saucepan, turn the heat to medium. Sauté the sofrito and after 3 minutes add the tomato sauce, sazon, olives and alcaparrado. Stir for 2 minutes. Add the beans, (and optional such as potatoes, water) and stir. Turn heat to medium high. When boiling, cover with a lid and turn heat to low. Wait 20 minutes and FUA, they are ready.
You can use any of the following beans: black beans, red kidney beans, pigeon peas, small red beans, lima beans, pinto beans, black-eyed peas, pink beans or chick peas. (You can make this with dried beans instead of canned, but when I don’t have time, canned works well). Meat eaters, you can also add 2 oz. of diced lean cured ham (jamón de cocinar) and sauté with the sofrito
Sofrito #1:
1 large onion
1 large pimiento del país or bell pepper
1 medium head of garlic1 bunch of cilantro
12 ajíes dulces (hard to find and may skip)
6 leaves of recao - (Eryngium) (hard to find/skip)
1 small jar Pimientos Morrones/roasted red peppers
¼ cup olives
1 tbsp capers
2 tsps salt
1 tbsp black pepper
1 tbsp crushed orégano
½ cup olive oil
Sofrito #2
5 medium yellow onions
3 large green bell peppers
2 medium red bell peppers
4 head of garlic
Big bunch of cilantro
Small bunch of fresh parsley
1 teaspoon salt
Directions are same for both 1 & 2 options. Both kinds are tasty:
Wash, peel, seed and coarsely chop everything. Put in a blender and pureé. Store in a glass jar covered in the refrigerator for later use. Freeze it in ice-cube trays and dump the frozen cubes in a freezer bag. This can be sautéed and/or added to recipes. This recipe makes about 2 large ice-cube trays. Use about 2 cubes for rice or soup that will serve a family.
1 cup rice
1 ½ - 2 cups water
1 cup roasted tomato salsa, Pico de Gallo, or chipotle salsa, etc.
Salt to taste
Oil, preferably olive oil
In a large saucepan, melt butter and sauté onions and peppers until onions are translucent. Add rice, chicken stock, water and coconut milk. Bring to a boil, cover pan, reduce heat to medium low and simmer for 20 minutes or until liquid is absorbed. Season with salt and pepper while fluffing with a fork.
Habichuelas guisadas (bean stew)
2 teaspoons of olive oil
1 can of pinto beans (29oz.)
1 can of tomato sauce (8oz.)
1 packet of sazón
2 tablespoons of sofrito (see recipe)
7 olives (pimiento stuffed) (optional)
1 teaspoon of alcaparrado (capers) (optional)
2 cubed medium size potatoes, or pumpkin (optional)
1 can of water (use the tomato sauce can) (if you want more “juicy” consistency. I like the creamy consistency, so I don’t add water)
Put the oil in a deep saucepan, turn the heat to medium. Sauté the sofrito and after 3 minutes add the tomato sauce, sazon, olives and alcaparrado. Stir for 2 minutes. Add the beans, (and optional such as potatoes, water) and stir. Turn heat to medium high. When boiling, cover with a lid and turn heat to low. Wait 20 minutes and FUA, they are ready.
You can use any of the following beans: black beans, red kidney beans, pigeon peas, small red beans, lima beans, pinto beans, black-eyed peas, pink beans or chick peas. (You can make this with dried beans instead of canned, but when I don’t have time, canned works well). Meat eaters, you can also add 2 oz. of diced lean cured ham (jamón de cocinar) and sauté with the sofrito
Sofrito #1:
1 large onion
1 large pimiento del país or bell pepper
1 medium head of garlic1 bunch of cilantro
12 ajíes dulces (hard to find and may skip)
6 leaves of recao - (Eryngium) (hard to find/skip)
1 small jar Pimientos Morrones/roasted red peppers
¼ cup olives
1 tbsp capers
2 tsps salt
1 tbsp black pepper
1 tbsp crushed orégano
½ cup olive oil
Sofrito #2
5 medium yellow onions
3 large green bell peppers
2 medium red bell peppers
4 head of garlic
Big bunch of cilantro
Small bunch of fresh parsley
1 teaspoon salt
Directions are same for both 1 & 2 options. Both kinds are tasty:
Wash, peel, seed and coarsely chop everything. Put in a blender and pureé. Store in a glass jar covered in the refrigerator for later use. Freeze it in ice-cube trays and dump the frozen cubes in a freezer bag. This can be sautéed and/or added to recipes. This recipe makes about 2 large ice-cube trays. Use about 2 cubes for rice or soup that will serve a family.
Accepting nominations
Amy and I have decided that based on her new duties, she may need to retire as Executive Assistant to the Seargent of Arms and transition to Webmaster. I now open the floor for nominations for EA for SOA.
Hooray! We're so fancy!
Ask and ye shall receive. You wanted a blog and here it is. I don't know what else to post on it, though! I can't find the July calendar in my inbox, but I will add that tomorrow at work.
Let me know what else we should have on here.
At your service,
Amy, Executive Assistant to the Sargeant at Arms
Let me know what else we should have on here.
At your service,
Amy, Executive Assistant to the Sargeant at Arms
Subscribe to:
Posts (Atom)