Mini Pumpkin Pies

Thanksgiving Pumpkin Pie...I didn't have a lot of time to make pies this year because I didn't plan a head. I woke up today, Wednesday morning and decided to have our Thanksgiving meal today, I mean why not? We're thankful everyday anyway right? AND tomorrow both DH and Diva have the day off, on Friday DH will be studying. So I decided I would cook today and tomorrow we would just spend time together not in the kitchen. Lounging around, eating leftovers, snuggling on the couch- now that's something I can be thankful for! That all being said I have pumpkin puree in the freezer... and one pumpkin to process. I decided to process the pumpkin. That meant the pies wouldn't be in the oven until way later in the day. To give me more time I decided to spatchcock turkey, but I still needed the oven for everything else. Solution? Make mini pies in a muffin tin. Easy peasy and the cook time was about 30-35 minutes in a 375 degree oven. No recipe here, you need two pie crusts, or one pie crust recipe and a recipe for pumpkin pie filling. To cut the crust to size I took a cupcake liner, flattened it and put it on top of the rolled out crust and cut out circles with a sharp knife. I didn't bother fluting the edges either, I didn't have time really. I put each dough circle into the muffin cups and filled with pie filling. Put them in the oven and tested with a knife at the end of my cooking time. Aren't they cute? Sure they aren't dressed up with a fresh spiced whipped cream yet, but they will be. They were so easy to make, I did have a little pie filling left over, so I poured it in a ramekin and and going to eat it as a snack later. Pie without crust? Sounds good to me!

101 salads...

July 22, 2009

The Minimalist

101 Simple Salads for the Season

By MARK BITTMAN

SUMMER may not be the best time to cook, but it’s certainly among the best times to eat. Toss watermelon and peaches with some ingredients you have lying around already, and you can produce a salad that’s delicious, unusual, fast and perfectly seasonal.

That’s the idea behind the 101 ideas found in this section. In theory, each salad takes 20 minutes or less. Honestly, some may take you a little longer. But most minimize work at the stove and capitalize on the season, when tomatoes, eggplant, herbs, fruit, greens and more are plentiful and excellent.

This last point is important. Not everything needs to be farmers’ market quality, but it’s not too much to expect ripe fruit, fragrant herbs and juicy greens.

Salt, to taste, is a given in all of these recipes. Pepper, too (if I want you to use a lot of pepper, I say so).

Herein, then, are enough salad ideas to tide you over until the weather cools down.

MOSTLY VEGAN SALADS

1. Cube watermelon and combine with tomato chunks, basil and basic vinaigrette. You can substitute peach for the watermelon or the tomato (but not both, O.K.?). You can also add bacon or feta, but there goes the vegan-ness.

2. Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice. Astonishing.

3. A nice cucumber salad: Slice cucumbers thin (if they’re fat and old, peel and seed them first), toss with red onions and salt, then let sit for 20 to 60 minutes. Rinse, dry, dress with cider vinegar mixed with Dijon mustard; no oil necessary.

4. Shave raw asparagus stalks with a vegetable peeler. Discard the tough first pass of the peeler — i.e., the peel — but do use the tips, whole. Dress with lemon vinaigrette and coarse salt. (Chopped hard-boiled eggs optional but good.)

5. Grate or very thinly slice Jerusalem artichokes; mix with pitted and chopped oil-cured olives, olive oil, lemon juice and a sprinkling of coarsely ground cumin. Unusual and wonderful.

6. Sichuan slaw: Toss bean sprouts, shredded carrots and celery, minced fresh chili, soy sauce, sesame oil and a bit of sugar. Top with chopped peanuts and chopped basil, mint and/or cilantro. (The full trio is best.)

7. Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.

8. Chop or slice radishes (or jicama, or the ever-surprising kohlrabi) and combine with chopped or sliced unripe (i.e., still crunchy) mango, lime juice and mint or cilantro.

9. Chop or slice jicama (or radishes or kohlrabi) and mango and mix with coconut milk, lime juice, curry powder and cilantro or mint.

10. Cook whole grape tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder. Cool a bit, then toss with chopped arugula, loads of chopped mint and lime juice.

11. Chop and steam baby or grown-up bok choy until crisp-tender, then shock it in ice water. Drain, then toss with halved cherry tomatoes, capers, olive oil and lemon juice.

12. Combine sliced fennel and prune plums; serve with vinaigrette spiked with minced ginger. Nice pairing.

13. A red salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan and balsamic vinegar.

14. A classic Moroccan thing: Thinly slice carrots, or grate or shred them (the food processor makes quick work of this). Toss with toasted cumin seeds, olive oil, lemon juice and cilantro. Raisins are good in here, too. There is no better use of raw carrots.

15. Cut cherry or grape tomatoes in half; toss with soy sauce, a bit of dark sesame oil and basil or cilantro. I love this — the tomato juice-soy thing is incredible.

16. Slice fennel and crisp apple about the same thickness (your choice). Combine, then dress with mustardy vinaigrette and chopped parsley. Come fall, this will be even better.

17. With thanks to Szechuan Gourmet restaurant: Finely chop celery and mix with a roughly equal amount of pressed or smoked tofu, chopped. Dress with peanut oil warmed with chili flakes and Sichuan peppercorns, then mixed with soy sauce.

18. Roughly chop cooked or canned chickpeas (you can pulse them, carefully, in a food processor) and toss with olive oil, lemon juice, lots of chopped fresh parsley and mint, and a few chopped tomatoes. Call this chickpea tabbouleh.

19. Mix cooked cannellini or other white beans, chopped cherry or grape tomatoes and arugula or baby spinach. Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes; cool slightly, add lemon zest or juice or both, then pour over beans.

20. Shred Napa cabbage and radishes. The dressing is roasted peanuts, lime juice, peanut or other oil, cilantro and fresh or dried chili, all whizzed in a blender. Deliciousness belies ease.

21. Dice cucumbers (if they’re fat and old, peel and seed them first) and toss with cubes of avocado, a little mirin (or honey, but then it’s not vegan), rice vinegar and soy sauce. (You could mix in a little lump crab meat, really not vegan, even rice, and call it a California roll salad.)

22. Thinly slice button mushrooms; toss with finely chopped carrots and celery and mix with mung bean sprouts. Finish with peanut or olive oil, sherry vinegar, a little soy sauce and minced ginger. (This is a super vinaigrette, by the way.)

23. Thinly slice some cucumbers (if they’re fat and old, peel and seed them first), red onions, radishes and fresh chili pepper. Soak for a few minutes in equal amounts vinegar and water, with some salt and sugar. When they taste lightly pickled, drain and serve, alone or over rice.

24. Blanch spinach, then drain and shock in ice water. Squeeze it dry, chop it and toss it with toasted pine nuts, raisins, olive oil and a tiny bit of balsamic vinegar. Capers are good, too. Quite elegant, actually.

25. Combine chopped bell peppers, tomatoes, red onion, chilies and cilantro, then toss with corn tortilla strips, toasted in a 350-degree oven until crisp (or yes, use packaged chips; why not?). Dust with chili powder and lots of lime juice.

26. Combine mushroom caps and thinly sliced red onions with olive oil; broil gently until tender and browned. Toss with a lot of chopped fresh parsley or basil (or both) and a simple vinaigrette. Some chopped escarole, arugula or watercress is good, too.

27. Cook whole, unpeeled eggplant in a dry, hot skillet or on a grill, turning occasionally, until completely collapsed and soft. Chop and toss with toasted pita, toasted pine nuts, cooked white beans and halved cherry tomatoes. Dress with olive oil, lemon juice and lots of black pepper. Or a (non-vegan) yogurt dressing is good, especially one laced with tahini.

28. Toss mâche or another soft green with toasted slivered almonds and roughly chopped fresh figs. Thin some almond butter with water and sherry vinegar to taste and use as a dressing. Some will like this with fresh goat cheese.

29. Pit and halve cherries (or halve and pit cherries), then cook gently with olive oil and a little balsamic vinegar until they break down. Toss with chopped radicchio, endive, escarole or a combination, some toasted hazelnuts and more oil and vinegar, if necessary.

30. Fast, grown-up potato salad: Boil bite-size red potatoes. While still warm, dress them with olive oil, lemon juice, whole grain mustard, capers and parsley. Chopped shallots, bell peppers, etc., all welcome, too.

31. Roast beets whole (or buy them precooked), then slice or cube and toss with a little chopped garlic (or a lot of roasted garlic), toasted walnuts, orange juice and olive oil.

32. Same deal with the beets, but toss with cooked corn, arugula, olive oil, sherry vinegar and chopped shallots.

33. The real five-bean: Chickpeas, cannellini or other white beans, kidney or other red beans, steamed string beans and steamed yellow wax beans. Toss with vinaigrette, chopped scallions or red onion, and parsley.

34. Grill quartered romaine hearts, radicchio and/or endive. Drizzle with olive oil and sherry vinegar, and add dill and chopped shallots. Teeny-tiny croutons are great on this.

35. Combine cooked or canned black beans with shredded cabbage and this vinaigrette: olive oil, fresh orange juice, not much sherry vinegar, ground cumin.

36. Mix cooked or canned chickpeas with toasted coconut, shredded carrots, chopped celery, curry powder, olive oil, lime juice and cilantro.

VEGETARIAN SALADS

37. Cube smoked tofu, then brush it with a mixture of honey and orange juice; broil until browned. Toss with chopped cucumbers, radishes and peas or pea shoots; drizzle with soy sauce and lime juice.

38. Cube watermelon; combine with roughly chopped mint, crumbled feta, sliced red onion and chopped Kalamata olives. Dress lightly with olive oil and lemon juice. Despite saltiness of feta and olives, this may need salt.

39. Yucatecan street food as salad: Roast fresh corn kernels in a pan with a little oil; toss with cayenne or minced chilis, lime juice and a little queso fresco. Cherry tomatoes are optional.

40. Slice cucumber and top with capers, olive oil, lots of pepper and little dollops of fresh ricotta. Note: cucumbers, ricotta and oil must all be really good.

41. Halve avocados and scoop out some but not all of their flesh. Roughly chop and toss with black beans, queso fresco, cilantro, chopped tomatillos and lime juice. Serve in the meaty avocado shells.

42. Trim crusts if necessary from day-or-two-old bread (or even three-day-old bread), cube and marinate in black olive tapenade thinned with more olive oil. Add chopped capers and toss with tomatoes, basil and mozzarella. (Anchovies optional.)

43. Grate raw beets (use the food processor to avoid ruining everything within spattering distance) and toss with watercress or arugula. Top with sherry vinaigrette and a little goat cheese. Especially obvious, perhaps, but also especially popular.

44. Make a crisp grilled cheese sandwich, with good bread and not too much good cheese. Let it cool, then cut into croutons. Put them on anything, but especially tomato and basil salad. This you will do forever.

45. Halve or quarter cooked artichoke hearts (the best are fresh and grilled, but you can use canned or frozen) and combine with cherry tomatoes, bits of feta or Parmesan or both, olive oil and lemon juice.

46. Sauté mushrooms and shallots in olive oil. Add a lot of spinach, chopped unless the leaves are small. When it wilts, stir in parsley and crumbled blue cheese. Feels like a steakhouse side-dish salad.

47. Thinly slice raw button mushrooms; combine with sliced or shaved Parmesan, parsley and a vinaigrette of olive oil, sherry vinegar and shallots.

48. Toss roughly chopped dandelion greens (or arugula or watercress) with chopped preserved lemon, chickpeas, crumbled feta and olive oil. (Before you start cursing me out, here’s a quick way to make preserved lemons: chop whole lemons and put in a bowl with the juice of another lemon or two, sprinkle with a fair amount of salt and let sit for an hour or so.)

49. Toss greens with walnuts, blue cheese and raspberries; drizzle with a simple vinaigrette. Sell for $14 a serving.

50. It’s puttanesca-ish: Egg salad with pitted black olives, chopped tomatoes, capers, anchovies (optional), a tiny bit of garlic and some red onion; mayonnaise as needed.

51. Arrange sliced ripe tomatoes and hard-boiled eggs on a platter; scatter a handful of chopped pitted green olives on top. Drizzle with a dressing made with olive oil, sherry vinegar and a teaspoon of pimentón.

52. Chop hard-boiled eggs and mix with just enough mayonnaise to bind; spoon into endive leaves. Top each with a small canned sardine and drizzle with a vinaigrette of olive oil, lemon juice and mustard.

53. Peel beets and grate them in a food processor. Mix equal parts plain yogurt and tahini, and toss with the beets along with lemon juice and za’atar (a mixture of toasted sesame seeds, dried green herbs and ground sumac; you can make it yourself using dried thyme).

54. Slice roasted red peppers (if you must use canned, try to find piquillos) and fresh mozzarella. Toss with cooked white beans, olive oil, red wine vinegar, a chopped shallot and fresh rosemary or parsley.

SALADS WITH SEAFOOD

55. Mix watercress with chopped smoked salmon, avocado, red onion and capers. Make a vinaigrette with olive oil, sherry vinegar and mustard powder.

56. Salade niçoise, sort of: On or around a bed of greens, make mounds of olives, cooked new potatoes and green beans (warm or at room temperature), good tomatoes, capers, fennel slivers, hard-cooked eggs and good quality Italian canned tuna. None of these is crucial; you get the idea. Serve with vinaigrette or aioli.

57. Toss cubes of day-or-more-old good bread with soy sauce, chopped sautéed shrimp, chopped radishes and cilantro. Like a weird shrimp toast panzanella.

58. Sear tuna until rare (for that matter, you could leave it raw) and cut it into small cubes. Toss with shredded jicama or radish and shredded Napa cabbage; season with mirin, soy sauce and cilantro. Avocado and/or wasabi paste are great with this, too.

59. Sear tuna, or use good canned tuna. Chop it up and mix with chopped olives, capers, tomatoes, parsley and olive oil.

60. Ditto on the tuna. Mix with chopped apples, halved seedless grapes, chopped red onion, olive oil, a bit of cumin and black pepper.

61. Mix canned salmon (sockeye, or use cooked fresh) with capers, chopped celery, yogurt or mayonnaise, and lemon juice. Serve on greens or in endive leaves.

62. Dust shrimp with chili powder. Sauté in butter or oil (or a combination) with fresh corn kernels and flavorful cooking greens (bok choy is good, as is watercress). Add halved cherry tomatoes and lime juice at the last minute.

63. Sunday brunch salad: Mix diced cucumbers, chopped tomato, minced red onion and capers with bits of smoked salmon. Dress with lemon juice (you won’t need much oil, if any). Take a step further by adding croutons of cubed toasted bagels.

64. Alternative Sunday brunch: Shred or chop cucumbers (if they’re fat and old, peel and seed them first), then toss with flaked smoked trout or whitefish, capers, dill, lemon juice and olive oil.

65. In a hot pan, flash-cook cut-up squid in a little olive oil for no more than two minutes. Toss with cooked or canned chickpeas, chopped bell peppers, lemon juice, a little more oil and parsley.

66. In a hot pan, sear sea scallops for a minute or two on each side, depending on size. Slice or chop, then toss with thinly sliced fennel and lemon or orange vinaigrette and some chopped fennel fronds.

67. Bread salad for anchovy lovers: Chop together many anchovies, a few capers, lemon juice and olive oil (or anchovy oil). Toss with cubes of toasted bread and chopped tomatoes or halved cherry or grape tomatoes.

68. Mix crab meat with pan-roasted corn, chopped avocado, halved cherry or grape tomatoes, olive oil, lemon juice and perhaps a bit of cilantro and crumbled ancho chili.

69. Stir-fry small or chopped shrimp in olive or peanut oil with lots of ginger; while still warm, combine with tomato wedges, chopped romaine, cilantro, scallions and lots of lime juice. Good in pita.

SALADS WITH MEAT

70. Shred brussels sprouts in the food processor, preferably with the slicing disk. Toss with vinaigrette and crumbled bacon.

71. Combine sliced green tomatoes and sliced fresh mozzarella; top with roughly chopped basil, olive oil, black pepper and crumbled bacon.

72. Sort-of carpaccio salad: Broil or grill skirt or sirloin steak very rare and slice very thin. Arrange on a plate with tomato wedges, lettuce and lemon juice.

73. Hawaiitalian: Combine pineapple chunks with bits of any cured pork product — cooked guanciale is ideal, or any ham — and a not-too-subtle chili vinaigrette.

74. Julienne red, yellow and orange bell peppers; mix with thinly sliced red onion, olive oil and cooked crumbled sausage or chopped salami.

75. The Little Italy salad: Chop or julienne salami and prosciutto, then toss with cubed mozzarella, chopped tomato, pepperoncini, oil and wine vinegar.

76. Slice fresh figs — many, if you live where they grow — and top with crumbled bacon, balsamic vinegar (the best you have) and crumbled blue cheese.

77. Combine shredded cabbage or lettuce with bits of good turkey, Swiss cheese and rye croutons. Top with good old Russian dressing, call it a turkey sandwich salad and don’t knock it until you try it.

78. What happens when your Chicago hot dog falls apart: Toss together tomato wedges, chopped pickles, hot peppers, shredded lettuce and a few slices of broiled or grilled hot dog. Dress with a vinaigrette made with mustard (should be yellow for authenticity, but ...) and celery salt. (You could throw in freshly made croutons; inauthentic, but better than a hot dog bun.)

79. Sear a steak and move it to a cutting board (don’t wash the pan); wait a minute or two, then slice. Cut kale (preferably black, also known as Tuscan, or dino kale) into thin ribbons and toss in the pan over high heat for a minute. Turn off the heat, add chopped black olives, olive oil and sherry vinegar. Serve kale with steak on top.

80. Sort-of-Cobb salad: Choose any combination of hard-cooked eggs, chopped prosciutto, cooked chicken, crumbled Gorgonzola, chopped tomatoes, chickpeas or white beans, sliced red onion, olives. Make vinaigrette with capers and anchovies.

81. Soak sliced prune plums or figs in balsamic vinegar for a few minutes, then add olive oil, chopped celery and red onion, shreds of roasted or grilled chicken, chopped fresh marjoram or oregano and chopped almonds. Serve on top of or toss with greens. So good.

82. Cut pancetta into matchsticks and crisp in a skillet with some oil, then caramelize onions in the fat. Toss both with chopped bitter greens — radicchio, escarole or endive, for example — toasted pine nuts and halved cherry or grape tomatoes.

83. Toss thinly sliced Vidalia or other sweet onions with olive oil and red wine vinegar. Sear a skirt steak and let sit a minute; slice it thin. Toss salad greens with the onions, roasted red peppers, and steak; add a little more oil and vinegar if necessary.

SALADS WITH NOODLES

84. Spring rolls, unrolled: One at a time, soften a few sheets of rice paper in warm water. Drain, pat dry, cut into strips and toss with chopped cucumber, grated carrots, chopped cilantro, bean sprouts, chili flakes and chopped roasted peanuts. Dress with toasted sesame oil, fish sauce or soy sauce, and rice vinegar or lime juice. A few shrimp are a nice addition.

85. Mix lots of arugula with somewhat less cold whole wheat penne, lemon zest, olive oil and Parmesan. The idea is an arugula salad with pasta, not a pasta salad with arugula.

86. Toss chilled cooked soba noodles with diced cucumber (if they’re fat and old, peel and seed them first), a small amount of hijiki reconstituted with water, toasted sesame seeds and a vinaigrette laced with soy sauce and miso.

87. Cold not-sesame noodles: Combine about a half-cup peanut butter with a tablespoon soy sauce and enough coconut milk to make the mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor. Toss sauce with cooked and cooled noodles, a load of mint, Thai basil, and/or cilantro, and lime juice. Shredded cucumber and carrots optional.

88. Toss cooked pasta with roasted red peppers, toasted walnuts, fresh goat cheese, basil and olive oil. Corny, but still good.

89. Soak or cook rice noodles, drain and rinse; toss with cubed unripe mango, chopped peanuts, shredded carrot and minced scallion. Make a dressing of rice vinegar, fish sauce, lime juice, chili and a bit of sugar.

90. Sort of classic pasta salad: Pasta, artichoke hearts, sliced prosciutto or salami, chopped plum tomato. Dress with olive oil and a bit of balsamic vinegar, perhaps with some mustard.

GRAIN SALADS

91. Cereal for grown-ups: Start with puffed brown rice; toss with chopped tomatoes, scallions, a minced chili, cooked or canned chickpeas and toasted unsweetened coconut. Dress with coconut milk and lime juice.

92. Simmer a cup of bulgur and some roughly chopped cauliflower florets until tender, 10 to 15 minutes. Toss with chopped tarragon, roughly chopped hazelnuts, minced garlic, Dijon mustard, olive oil and lemon juice.

93. Mix leftover rice with lemon or lime juice, soy sauce and a combination of sesame and peanut oils. Microwave if necessary to soften the rice, then serve at room temperature, tossed with sprouts, shredded radishes, chopped scallions, bits of cooked meat or fish if you like and more soy sauce.

94. Cook and cool quinoa. Toss with olive oil, loads of lemon juice, tons of parsley, some chopped tomatoes and, if you like, toasted pine nuts. Call it quinoa tabbouleh.

95. Mix cooked couscous or quinoa with orange zest and juice, olive oil, maybe honey, sliced oranges, raisins or dried cranberries, chopped red onion and chopped almonds. Serve over greens, or not.

96. Cook short-grain white rice in watered-down coconut milk (be careful that it doesn’t burn) and a few cardamom pods. While warm, toss with peas (they can be raw if they’re fresh and tender), chopped cashews or pistachios, a pinch of chili flakes and chopped raw spinach.

97. Toss cooked, cooled farro, wheat berries, barley or other chewy grain with chopped-up grapes. Add olive oil, lemon juice and thinly sliced romaine lettuce; toss again, with ricotta salata or feta if you want.

98. Toss cooked bulgur with cooked chickpeas, quartered cherry or grape tomatoes, a little cumin, lots of chopped parsley, and lemon juice.

99. Toss cooked quinoa with fresh sliced apricots, cherries, pecans, and enough lemon and black pepper to make the whole thing savory.

100. Mash a canned chipotle with some of its adobo and stir with olive oil and lime juice. Toss with drained canned hominy, fresh corn cut from the cob (or drained pinto beans), cilantro and green onions.

101. Cook a pot of short-grain rice. While it’s still hot, toss with raw grated zucchini, fermented black beans, sriracha, sesame oil, sake and a touch of rice vinegar. Add bits of leftover roast chicken or pork if you have it, and pass soy sauce at the table.

(Click the post to go to the original article!)

Really, why do I bother posting bentos... 2009 Bento #10

I am so far behind. Seriously. Above is a lunch that Piglet and I took to share with Diva at her school. Tamago like scrambled egg with green onion, grilled chicken, steamed broccoli, two dipping sauces a spicy Nam Pla one and Tamari. And a basket of Sticky Rice. OH! Also some Chocolate Almond Crunch and a little sunny side up quail egg.
Great little lunch right? Well, we ended up eating it at home because we went to Diva's school and they said she had lunch early because of teacher conferences. UGH. I knew she got out "after lunch" but that's all they told me so I figured I would take her lunch, we'd eat and walk home. Instead my poor little girl cried because mommy didn't show up and bought her lunch instead. I felt so very very bad. She said it was ok but still. There you go, I suck. Hand over the mother of the year award.
To top it off the next day I let her take a bag of pretzels and a little bag of mini M&M's to have WITH her lunch she wanted to buy. When I picked her up the very first thing she said to me was, "she didn't let me buy lunch" and pointed to the substitute teacher. I said "what?" and she repeated what she said. I asked why not, Diva said- "they said I already had something for lunch and to sit down and eat it, I didn't get a drink just one drink out of the fountain." Ok, I'm am pretty even keeled for the most part but I was not happy about this one. The teacher was busy with students and parents so I marched on over to the office and asked what on earth was going on after explaining the situation. They said well she signed up to buy a lunch, yes, I know *I* signed her up this morning. They kept saying, "well she signed up" I kept saying " I know, I signed her up this morning but she never got her lunch" finally they told her if she didn't get lunch again to come to the office. To which she said, "we can't come without a pass" I told her I didn't care she could leave and go to the office. OY. It's just not something Diva would make up and I did ask her if she was sure she didn't get a lunch and just didn't like it...

Cute little quail eggs, this on is set in a teaspoon. To crack these open without breaking the yolk use a sharp knife to cut off the tops.

Taco Soup

This soup really isn't good for you, but it's YUMMY. It has dry ranch dressing mix in it. Yeah, I know MSG. But other than that for the most part it's not too shabby for you. Get low or no sodium canned goods and read what's in your stock if you don't make your own and you are good to go. It's so easy to throw together and everyone loves it.

1 pound lean ground beef
2 tbs olive oil
2 cloves garlic minced
1 small onion chopped
1 bay leaf
1-2 tsp paprika
1 tsp leaf marjoram
2 tsp ground cumin
1 Tbs chili powder
2 tsp dried oregano
1 tsp dried basil
4 tbs dry ranch powder
Sea salt
Black pepper
1 can corn drained
1 can drained and rinsed hominy
1 can drained beans (I rinse mine and used black beans, use whatever kind you like kidney, pinto or use all three kinds)
1/2 cup chopped roasted green chili or use canned
1 can diced tomatoes drained
1 carton low or no sodium stock or homemade stock
Lime juice

Garnish
Shredded cheese
Sliced avocado
Chopped parsley
Tortilla chips
Salsa
Fresh diced jalapenos
Sour cream


Brown beef in a soup pot/dutch oven/small stock pot. Drain well. Add oil the pot heat, saute garlic and onion until soft. Return meat to the pot, add all the spices up to black pepper and stir. Add canned vegetables, beans and stock. Stir, bring to a boil. Turn down and simmer for 20 minutes. Season to taste, add lime juice.
Remove bay leaf.
Serve with garnishes.

Herbs/Spices/Seasonings- Share your favorites!

Not too long ago on a forum I belong to someone posted about herbs and spices we use in cooking. I started my list of what I use and applications off the top of my head. Today I went back and looked at that list and thought (briefly) about going through my spices and such to list everything I use and throw out that one bottle of unopened Mrs. Dash in something like lemon pepper or whatever that has been in our pantry for two moves and 8 years, I just can’t seem to throw it out. It’s just there for pretty I guess. But I don't have time to go through everything.
I know you’re supposed to replace dried herbs every 6 months. I use my herbs and spices so much that I don’t have to worry about that for the most part. If at all possible I prefer fresh herbs to dried but dried is so very convenient. Here is my list (of herbs, spices and seasonings that I use around here and some other stuff that came to mind). I think I now know why I have so little space in my cupboards. I may add to it and edit when I have time.

Your turn!! Post a list on your blog of your favorites or all you use and link it in the comments section or post your list in the comment section I'd love to get some new ideas!

Turmeric- I love the beautiful color it gives everything. My mom when I was younger would take fresh turmeric or ground turmeric and water mixed to a paste and rub it on my skin to help me heal without scars. Who knows if it works I had yellow spots all over though J. I use it in curries, soups, meat marinades.
Whole cardamom- I usually crush it for desserts- rice puddings, kheer, cookies, ice cream. It’s good in crushed to make chai tea, chicken masala.
Sea salts- LOVE them in caramels, toffees, all other normal salt applications.
Ginger- fresh, in marinades, salad dressings, baking cakes, cookies, breads, pancakes, stir fries, soups, it’s good candied and in desserts or eaten as a snack.
Ginger- ground, mostly in baking
Fresh Thai basil- we eat herbs like condiments around here. all of us including the older girls eat Thai basil with our meals, pho, spring rolls, in Thai curries, basil chicken, in a clam stir fry.

Italian Basil- fresh shredded on top of pastas, in sauces, in roasted tomato soup, salads- fantastic in caprese salads.
Thai bird chilies- fresh- I use them for dipping sauces, green papaya salads, Thai beef salad dressing. Whatever you want hot and spicy.

Ground dried chilies- cayenne, Thai bird, red pepper flakes- in sauces, stir fries, marinades …

Paprika- deviled eggs LOL! I use it mostly for color too.

Cumin- I use it in Mexican/Spanish dishes, fajita seasonings, taco seasonings, soups, stews, marinades for meats.

Fresh mint the same as Thai/Italian basil we eat it fresh on salads, in larb, drinks hot and cold. Fantastic for mint sauce for lamb. Minted peas are divine too.

Kaffir leaves- fresh, I put them in the freezer since they aren’t easy to get. Wonderful sliced thinly in Thai beef salad, larb, and perfect for soups too.
Celery leaves- fresh we chop them and put them on soups
Cilantro I always use fresh, in salsas, chopped up on top of soups, in salads esp. Thai beef salad, in spring rolls, noodle salads…
Coriander seeds- I use whole then grind them with my spice grinder- use it for rubs, marinades etc and in dishes with fresh cilantro since they are cilantro seeds. Different taste though.
Nutmeg- I use whole and I grate it, there is nothing like whole nutmeg freshly grated NOTHING and it's so easy to find- I use it in Alfredo sauces, cream sauces, creamed spinach, desserts- cookies, custards, quick breads, ice creams…
Peppercorns- whole black, pink, white, green - we crush them or crack them at the table, I put whole peppercorns in little tea bags with other herbs and spices in soup pots and whole ones in Chai tea
Star anise- I use in pho stock and such

Aniseed- whole- I used it for cookies whole and ground up (Biscochitos). Wonderful licorice flavor.
Cloves- I use whole and ground- cookies/quick breads etc and teas.

All spice I use whole and ground- baking, mulling spices, for meats- pork,

Dill- for pickling and I love it on fish and in some chicken salads depending on the flavor combination I am going for.

Thyme- I mostly use this with chicken, meats.

Oregano- sauces, meats, marinades, soups and stews.

Rosemary- I love rosemary molasses grilled pork chops and I do like it on roasts, prime rib esp.

Sage- mostly in things with sausage, and roasted meats.

Tarragon- I use it with chicken for the most part.

Green onion- Diva likes it so I buy it J (fresh)

Italian Flat Leaf Parsley- fresh, I garnish soups with it, use it in lasagnas and sauces.

Dried mustard- deviled eggs, quiche other egg dishes.

Garlic- fresh and powdered- who doesn’t like garlic

Cinnamon- sticks and ground

Fennel- I use fresh bulbs roasted, sliced and cooked with fish, YUM, the seeds are great for a rub or marinade. I use the fluffy leaves as garnish. My family likes licorice flavors so we love this.

Vanilla- beans, paste, ground and extract- I PUFFY heart vanilla

Lemongrass- fresh but I put them in the freezer- fantastic for soups, sliced thinly in salads, ground in marinades. YUM!

Bay leaf

Lemon Pepper

Lawrys

Jane's Krazy Salt

Less used –

Caraway seeds- to top breads

Lavender- I so rarely use this, I use it in scones and cookies though when I do.

Marjoram- I should throw this out, I only use it in soups- like ONE recipe I have J

Nigella seeds- sprinkled on foods, mostly Indian food. I kept it in the fridge and it got tossed in our move. They have a slightly bitter taste. I haven’t replaced them.

Poppy seeds- in baking and chicken poppy seed casserole

Five Spice powder- roasts, rubs

Herbs De Provence- roasts

Lemon salt- I brought it because it’s pretty it’s great for chicken though.

Sweeteners

Molasses

Raw sugar

Powdered sugar

Cane sugar

Palm sugar

Granulated sugar

Honey

Brown sugar

Maple syrup

Oils-

Walnut oil- I bought this to make salad dressings, and it’s wonderful in flavor. Diva however can’t have walnuts so I haven’t used it often.

Coconut oil- I use expeller pressed organic extra virgin. It has a long shelf life which is wonderful. Most people will tell you that it doesn’t have much of a coconut flavor. I think it does have a slight coconut flavor and noticeable depending on what you use it for. Use it in cookies, granola bars, some cookies, curries- especially ones calling for coconut milk, stir fries, . You can sauté with it, grease cookie sheets or cake pans. You can use it when solid or even warm it to melt it a little bit. It’s also great for your skin (pregnant bellies, dry skin) and hair- topical applications. Read up on the benefits of Organic Extra Virgin Coconut oil, you’ll be surprised.

Extra Virgin Olive Oil- this is my every day oil, I use it in most everything.

Vegetable oil- Canola oil I use vegetable oils like this that have little flavor in some baking and for high heat applications.

Grape seed oil- I don’t use this as much as I should- high smoking point, not too strong of a flavor.

Sesame oil- a little goes a long way in salad dressings and stir fry

I don’t have shortening on the list I don’t use it because of what’s in it. But I have recently found an organic shortening so I guess if I ever needed it I would have it around. Most uses for shortening I find I can use butter or the coconut oil.

Oils with a high smoking point are great for frying, stir fries, browning. I also use these oils as a base for infusing olive oil with herbs and spices. Use a little to heat some peeled and minced garlic to infuse it- not brown it . Add olive oil. I use this as a time saver for stir fry, garlic breads, croutons, anything that calls for mincing garlic and heating it. You can also add dried whole chilies for spice.

Vinegars-

Apple

White

Balsamic

Salad

Rice wine

Red wine

Other-

Tamari

Fish Sauce

Black Bean sauce

White Soy Sauce

Sirracha

Fried shallots- I put these in soups, put them in my spice ball with other things for Pho too.

Oyster sauce- marinades, stir fry

Hoisin Sauce

Sesame seeds- garnish

Miso paste

Flour-

Rye

Whole wheat

Whole wheat pastry

White unbleached

Bread flour

Oat

Almond

Palmiers

Seriously the easiest cookies to make. Two ingredients. Parchment paper and an oven. All you'll need to wash is a knife, measuring cup and cutting board. OK maybe the baking sheet too. But hear me out. Palmiers, you know those flaky, crisp and sweet from the sugar pastries? These are an easy peasy way to make them and on the bottom you get a crisp caramelized sugar that is just DELISH.
Use a good puff pastry, find the one that has the shortest ingredient list.

1 box thawed Puff pastry
Granulated sugar
Parchment paper
Take out one sheet of puff pastry out and unfold it. The puff pastry should be about 10x12 inches. Liberally sprinkle granulated sugar on a cutting board or clean surface. Place the pastry on top.
Press down so that the sugar will stick to the bottom of the pastry.

Sprinkle more sugar on top of the pastry, then fold in the two sides to meet at the middle. Press gently to make sure the sugar sticks to the pastry.




Sprinkle the top again with sugar and fold the two sides into the middle once more. Fold the two halves together like you're closing a book. Wrap in plastic wrap and place in the refrigerator.
Repeat with the other sheet of puff pastry.
Chill for 30 minutes.

Preheat oven to 400 degrees. Cut the pastry into about 1 1/2 inch slices. Sprinkle with more sugar. Bake on a parchment lined cookie sheet for 10-12 minutes or until golden brown.

Salsa Chicken

I finally found a yummy crock pot recipe that I could actually make!
Sure it's not gourmet but it's nice to have "under my belt" so to speak for lazy days.

4-5 chicken breasts (I find that if I use frozen it doesn't get as mushy)
1 can drained black beans or pinto
1 can drained corn or a couple cups of frozen corn kernels
1 jar salsa
8 oz cream cheese

Put all the ingredients except cream cheese, in a crock pot. Cook on high for 4 hours. Add cream cheese, stir and cover until melted. Serve with tortillas, tortilla chips, shredded cheese, salsa, pico, shredded lettuce, tomatoes, olives- whatever you'd like really.