Archive for May, 2011


Wasabi Scallion Potatoes

May 26, 2011

These are a tribute to my brother with his love of wasabi. It’s also adapted from Rachael Ray and pairs really well with the recent post for ginger lime steaks. How hot do you like your potatoes?? Try it and see!

You will need:

  • 2 1/2 lb red bliss potatoes, cut into chunks
  • 1/4 – 1/3 c milk
  • 2 T butter
  • 1 – 2 T wasabi paste
  • Small bunch scallions, chopped with ends trimmed
  • Salt and pepper to taste

Then you…

  1. Place potatoes in a large pot and cover with cold water.
  2. Bring to a boil and cook until tender, about 10-12 minutes.
  3. Drain potatoes and put back in the pot.
  4. Mash the potatoes to desired consistency with the milk, butter and wasabi.
  5. Stir in the scallions, and season to taste.

Ginger Lime Steaks

May 22, 2011

This steak recipe comes from Rachael Ray and has tons of flavor. It’s a perfect recipe for summer grilling, and the fresh ginger makes it extra special.

You will need:

  • 2 inches fresh ginger root, peeled and minced
  • 1/4 c tamari soy sauce
  • 2 limes, zested and juiced
  • 2 T vegetable oil
  • 2 T grill seasoning
  • 2 lb flank steak

Then you…

  1. Combine the ginger, tamari, lime zest and juice, oil and grill seasoning in a large, sealable plastic bag.
  2. Add the steak to the marinade and toss to coat evenly. Let stand 10 minutes.
  3. Preheat a grill pan or a grill to high.
  4. Grill steaks 6-7 minutes on each side.
  5. Let the meat rest at least 5 minutes, and then thinly slice on an angle against the grain to serve.


Citrus Bars

May 18, 2011

Lemon bars were always a treat in my family when I was growing up. This citrus bar recipe is a play on that tradition and is equally as delicious as the lemon bars my mom used to make.

You will need:

  • 2 sticks butter, room temperature
  • 3 1/2 c sugar, divided
  • 3 c flour, divided
  • 1/4 t ground nutmeg
  • Pinch of salt
  • 6 eggs, room temperature and lightly beaten
  • 2 navel oranges, zested and juiced
  • 1 lime, zested and juiced
  • 3-4 lemons, zested and juiced
  • Powdered sugar for topping

Then you…

  1. Cream together the butter and 1/2 c sugar in a large mixing bowl. Mix in 2 c flour, nutmeg and the salt just until mixed.
  2. Dump the dough into a 9x13x2 baking dish. Spread with an offset spatula to cover the bottom of the pan with a slight edge up along the sides. Chill 15-20 minutes.
  3. Preheat oven to 350.
  4. Bake the crust for about 20 minutes, or until lightly browned. Remove from oven and allow to cool for 10-15 minutes. Leave oven on.
  5. In a large mixing bowl, whisk together the eggs, 2 c sugar, 1 c of citrus juice, all the citrus zest, and 1 c flour. Whisk until smooth.
  6. Pour filling over the cookie crust and bake for another 30 minutes or until the filling is set.
  7. Let cool on a wire rack to room temperature before dusting with powdered sugar and serving!

Tomato-Onion Chutney

May 14, 2011

This is a quick side dish with some fun flavors. It goes well with a wide variety of dishes, but it’s especially nice with the chicken tikka masala that I just posted the other day.

You will need…

  • 3 T olive oil
  • 1 large onion, chopped (~2 cups)
  • 2 t cumin seeds
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, peeled and minced
  • 1 t ground coriander
  • 1 cans (14.5 oz) diced tomatoes, excess juice poured off

Then you:

  1. Heat the olive oil in a large, heavy saucepan over medium heat.
  2. Add the onions and cumin seeds. Saute until golden brown and soft, about 10 minutes.
  3. Stir in the garlic and ginger; allow to cook for 1-2 minutes.
  4. Stir in the coriander; allow to cook for 1-2 minutes.
  5. Stir in the tomatoes; reduce heat and allow to simmer for about 10 minutes, or until a chunky chutney begins to form.
  6. Season with fresh cracked pepper as needed!

Chicken Tikka Masala

May 10, 2011

One of my favorite Indian dishes is chicken tikka masala. This version isn’t quite like what you’d get out at a nice restaurant, but it’s got some delicious flavors mixed in with the yogurt sauce.

You will need:

  • 1.5 lb chicken tenders
  • 1/4 c plus 1 T olive oil
  • 2 T fresh lemon juice, divided
  • 1 t salt, divided
  • 3/4 t cayenne pepper, divided
  • 1/2 t dry mustard powder, divided
  • 1 c plain Greek yogurt
  • 3 cloves garlic, minced
  • 2 inches fresh ginger, peeled and minced
  • 1 t garam masala

Then you…

  1. Place the chicken tenders in a large, sealable plastic bag (I used a 1 gallon bag).
  2. In a measuring cup, combine 1/4 c olive oil with  1 T lemon juice, 1/2 t salt, 1/2 t cayenne, and 1/4 t mustard powder. Whisk to combine.
  3. Pour over the chicken and toss to coat. Seal and refrigerate for 30 minutes.
  4. In a large bowl, combine yogurt with the garlic, ginger, garam masala, 1 T olive oil, 1/2 t salt, 1/4 t cayenne, and 1/4 t mustard powder. Still to mix well.
  5. Add to the chicken mixture and toss to coat. Seal and refrigerate for 3 hours, tossing occasionally.
  6. Preheat oven to 375. Prepare grill pan or grill, brushing lightly with olive oil. Line a baking sheet with parchment paper.
  7. Grill chicken with the marinade still clinging until dark brown, about 2 minutes per side.
  8. Transfer chicken to the prepared baking sheet and roast until the chicken is cooked through, about 15-20 minutes.
  9. Serve with warmed tomato-onion chutney (see next recipe!). Also great as kebabs with toasted pita.

Chocolate Banana Bread

May 7, 2011

I almost always have some ripe bananas in my freezer, so when I open it and see more than 6, I know it’s time to make something with them. This is a chocolaty variation on banana bread that is not too sweet and is relatively low-fat. Yumm!

You will need:

  • 1 3/4 c  flour
  • 1/4 c unsweetened cocoa powder
  • 3/4 t baking soda
  • 1/4 t salt
  • 1/2 c firmly packed brown sugar
  • 1 T vegetable oil
  • 1 egg, beaten
  • 1/2 c buttermilk (easy substitute: stir in 1 T lemon juice to a cup of milk; let sit 5 minutes; stir and use as buttermilk)
  • 1 t vanilla
  • 1 1/2 c mashed bananas (about 3 medium)

Then you…

  1. Preheat oven to 350. Lightly grease a loaf pan (9×5) with nonstick cooking spray.
  2. In a large bowl, combine the flour, cocoa, baking soda and salt.
  3. In a small bowl, whisk together the sugar, oil, egg, buttermilk and vanilla.
  4. Add the egg mixture to the flour mixture, stirring until just combined.
  5. Stir in the mashed banana and pour into prepared pan.
  6. Bake 45 minutes to one hour, or until cooked through.

Classic Pesto

May 3, 2011

This is a simple, traditional pesto that goes well with pasta, toasted baguette, roast chicken and really anything else you can think of that might sound tasty with a sauce of basil, pinenuts, cheese, garlic and olive oil.

You will need:

  • 1/4 c pine nuts
  • 2 c fresh basil, lightly packed
  • 2 cloves garlic, peeled
  • 1/2 c freshly grated Parmesan cheese
  • 1/2 t salt
  • 1/2 t pepper
  • ~ 1/2 c olive oil
  • 1 t fresh lemon juice

Then you…

  1. In a small pan, toast the pinenuts over medium heat until fragrant. Remove from heat.
  2. Place basil, garlic and toasted pinenuts in a food processor. Pulse until finely chopped.
  3. Add cheese, salt and pepper to the food processor.
  4. Pulse until well mixed.
  5. With the processor running, add the olive oil through the feed tube in a steady stream. The pesto should have a mayonnaise-like consistency. Use up to an additional 1/4 c of olive oil if necessary.
  6. Add the lemon.
  7. Process until completely emulsified.

NOTE: If not using right away, transfer to a sealed container and top with a little bit of olive oil. Keeps roughly one week.

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