I am in love with these potatoes. The Kitchen showcased these last week, and we had small potatoes so I had to make them, right?
Wash and place potatoes in a pot. Cover with cold water.Add one cup of Kosher Salt (yes, a whole cup).Bring to a boil, and simmer for 15-20 minutes until potatoes are fork tender.They used fresh chives, and I had dried chives so that is what I used. 1/4 cup of chives, and a stick of unsalted butter melted.When the potatoes are done (fork tender), drain, and let dry on a sheet pan for about 5-8 minutes (do not pat dry or wipe off the salt).Place potatoes in a bowl (they should still be hot). Pour butter and chive mixture over the potatoes. Gently stir to coat the potatoes.These are NOT salty at all. I will add black pepper next time, and fresh chives, but for items we had on hand–supper yummy. I served these with a rib-eye steak and salad.
This is so easy to make, and has fooled my nieces (they are eleven) in thinking that it is regular rice (they wanted seconds). You can add any proteins or vegetables to it as you like, but since I was serving the Bok Choy and Japanese Chicken Thighs, I left it plain.
We buy the cauliflower rice already minced. You are more than welcomed to google how to do that if you like, I don’t have that time.
I also cook this in my wok type skillet. I begin with about a teaspoon of olive oil and heat the pan. I cook this on high heat as well. Begin by putting the cauliflower in the hot pan, and stir, adding salt and pepper (I don’t add a lot of salt as I add soy sauce). Cook for about five minutes and then add about two teaspoons of sesame oil on the outside rim of the pan. Stir and continue to cook until the “rice” browns a bit and most of the moisture is evaporated.Make a well in the middle of the pan. Beat two eggs and add to the well. Stir quickly, incorporating the rice. Continue to stir and cook until the eggs are cooked. Serve with some green onions on top and additional soy sauce.
If you want to add any kind of vegetables to this, I would add those before adding the eggs, and just heat through. I have cooked this before with Chicken and with Shrimp (click for those recipes).
I am in love with this recipe. The flavors from the marinade on the Japanese Chicken Thighs pair perfectly with the Bok Choy and Cauliflower Fried Rice.
But a bit of change for the vegetables as I add more garlic and ginger. So for this marinade I used:
Olive oil opposed to sesame oil (on the bottom of the pan)
1/2 ounce Tamari
1 ounce Mirin or Dry Sherry
1 teaspoon sugar (or honey)
2 ounces ginger – grated
3-4 large garlic – grated
2 green onions or scallions, chopped
salt and pepper to taste
Rinse the Bok Choy (if you can find baby Bok Choy-it is preferred) break off or cut into smaller pieces. Dry off with a paper towel or wrap them up in a paper towel and rest. Place on a lined cookie sheet, and either spray with non-stick cooking spray or drizzle the bottom of the pan with Olive Oil. Place the Bok Choy on the cookie sheet. Drizzle the marinade over the top of the Bok Choy.Roast in a pre-heated 350 degrees oven for about 15-20 minutes. If you would like to have these still crispy, so be aware of the time in the oven. If you like them more done, just roast for a longer time. I did cook it with the chicken, and just placed them in the oven after the chicken had cooked for about 12 minutes.
Serve with the Japanese Chicken Thighs and Cauliflower Fried Rice.
I love these mini peppers (I get a bag of them at the grocery store) as they are sweet, and really flavorful.
I cut them in half and clean out the seeds. Placed them on my mini round stone.Half of a package of cream cheese – soften in a bowl.Add a quarter of cup of a purple onion, chopped; and one tablespoon of Worcestershire.Mix thoroughly, then add the crab by folding the crab in gently. Spoon mixture into the mini bell peppers.Bake until yummy, actually about 20 minutes at 350 or until the cheese is slightly browned.These were really good, but definitely needed salt and pepper.
Let me know if you try them.
So our town has a Farmers Market every other weekend. I went a couple of weeks ago, and ended up getting some great vegetables: green beans, garlic, and cucumbers. For some reason I got the idea to pickle them (I have been enjoying Bloody Mary’s and thought it would be good to have my own pickled items in my drinks). I researched a couple of different methods and decided to do a quick pickle instead of canning.Got together my ingredients for the liquid portion of the quick pickles.White and Apple Cider Vinegar, red pepper flakes, salt, water, and ground mustard. Boil 8 quarts of water, and place the containers (jars for the pickled items), in sudsy water. Let them soak (I soaked the lids as well). Rinse with boiling water as well, and let dry.Begin by placing the liquid (2 cups of vinegar and 2 cups of water) into pot, add 1 Tablespoon of salt.One clove of garlic, peeled.1 Tablespoon of red pepper flakes. I also added whole mustard seeds-1 Tablespoon (forgot to take the picture).Bring to a boil, and reduce to a simmer. Simmer for about 8-10 minutes.Prep the beans, by snapping the ends off, then rinsing them with cold water.I assembled my jars, and then sorted the veges to the jars. One small jar of garlic, and two jars of cucumbers.I added fresh dill to each jar. Depending on how much you like the herb, you can add more or not add it all.To the jars with the green beans, I also added a raw garlic clove.Cool the liquid slightly, and then pour over each of the vegetables until they are covered.Then add the lids to the jars and let cool on the counter.I placed these in the refrigerator once they cooled. These are a quick pickle, so you don’t have to do the entire canning process. (I wish I could tell you what that process is, but I haven’t done it yet. I plan to this spring with other vegetables I hope to get at the farmers market.)
I hope to let you know how they turned out soon. They should be ready in 24 hours, but have waited about two weeks.
Last weekend, I went to our local farmers market. I picked up some great items, one of which, I used in this recipe.I got some amazing green beans, and cucumbers. I ended up cleaning the green beans, by snapping the ends off, then rinsing them. I par-boiled 3/4’s of the beans for about 6-7 minutes. Plunged them in an ice bath to stop the cooking process.Chopped two shallots, and sauteed until translucent in a bit of olive oil and salt.Once the shallots are almost clear, add mushrooms. I used baby portbella’s.After about five minutes of sauteing the mushrooms, I added the green beans. Seasoned with salt and pepper as well. You may need to add more oil. Again, after 5 minutes of cooking all of it together, add about a half of a cup of Sherry.Cook for about three minutes so that the alcohol can be cooked out. Earlier in the day, I had roasted a bulb of garlic. I chopped two cloves, and added it to the pan.For the finishing, I added two tablespoons of butter (unsalted). Continue to cook until the Sherry is reduced as this doesn’t have much of a sauce. I cheated and served this with a rotisserie chicken. I loved the freshness of the green beans, and the earthiness of the mushrooms. It was a very hearty side dish that made me feel less guilty of not making the roast chicken.My plate (still using a small salad plate as my serving plate). And, David liked it as well.
David loves potatoes. Doesn’t matter how they are prepared just so long as they are potatoes. Since it has gotten a little cooler, I don’t mind the oven being on. So roasted potatoes are super easy, and I enjoy them as well.
Three pounds of small yukon gold potatoes, washed, and quartered. Place in a single layer on a baking sheet.Salt, pepper, and olive oil and toss to coat evenly. Bake at 350 degrees until golden, and crispy, about 30 minutes (in my oven).I always add some salt after cooking. I am posting more of the recipes I do a regular basis for our kids. Simple ones, I know, but for them, a permanent record of what I cook. Hopefully, you won’t be bored with them, and might even enjoy them as well.
Geoffrey Zakarian showcased this recipe on the Kitchen. I didn’t follow the recipe completely, but it turned out really nice.
I varied the recipe with what I had:
1/4 cup extra-virgin olive oil
1/2 onion, chopped
4 cloves garlic, finely minced
1 cup olives, pitted
1 cup white wine
1/4 cup capers
6 artichokes (from a jar stored in water)
1 to 2 cups of marinara sauce
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes. Add the artichokes, and stir. Place in a oven safe dish.Preheat the oven to 375 degrees F. Add about two cups of the marinara sauce to the top of the mixture. Bake for about ten minutes then drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.I really thought this was going to be salty, but it wasn’t. The ricotta made it creamy, and the white wine, and olives made it tangy. It was good.
David didn’t think he was going to enjoy this dip at all, but he did. So, I think I will make it again.
The past couple of Sunday’s, we have been making beef roasts. It’s not been cool enough to the oven on, but my cravings for them have been there.
So I did the same basic recipe with Beef Roast that I made not too long ago. However, this time I added a container of white button mushrooms.Saute until cooked down, and a little brown.Add the meat back and cook on 350 degrees for 4-5 hours. David’s plate below.And, my plate.I served it with pan sauteed carrots. I think I need to make another roast.