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Archive for July, 2011

by Sarah Steimer

We have stir-fry at least once a week - although this was a departure from our usual.

  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon toasted sesame oil (I used olive oil, wasn’t making another trip out)
  • 2 teaspoons cornstarch
  • 1/4 teaspoon chile-garlic sauce OR Sriracha! Yeah!
  • 1 tablespoons vegetable oil
  • 1 medium red onion, halved, cut into wedges, and pulled apart (1 1/2 cups)
  • 1 small yellow or red bell pepper, thinly sliced (1 1/2 cups)
  • 1 cup raw unsalted cashews or peanuts
  • 1 tablespoon grated fresh ginger
  • 2 cups snap peas

Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (OR Sriracha! Yeah!) and 1/2 cup water in small bowl. Set aside.

Heat vegetable oil in a pan (if you have a wok – good for you) over high heat. Add onion, bell pepper, cashews, and ginger and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown. Add snap peas and stir-fry 1 minute. Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce.

Makes four servings.

Recipe adapted from: Vegetarian Times

Photo: Sarah Steimer

 

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by Sarah Steimer

Because this doesnt have a lot of ice cubes in it, it's not a truly "frozen" margarita. So I added a cube to my drink so it would stay cold.

  • 1 1/2 cups frozen strawberries
  • about 5 fresh basil leaves
  • 3 ice cubes
  • 2 shots tequila
  • 1 shot orange liqueur (Triple Sec)
  • 1 1/2 tablespoons honey (may need more, depending on the sweetness/tartness of your strawberries)
  • juice of two limes

Combine all ingredients in a blender. Garnish with a strawberry and a basil leaf.

Makes two to three servings.

Recipe: Sarah Steimer

Photo: Sarah Steimer

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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by Caitlin Saniga

These crescent pockets make great snacks (or brunch!) but can easily be made into a meal by pairing with a side of vegetables, or as my Grandma recommends, a small salad and fruit.

Cheesy chicken broccoli crescent pockets:

  • 2 cups diced, cooked chicken (from 2 breasts)
  • 1 cup chopped broccoli florets
  • 1/2 cup diced red bell pepper
  • 1 clove garlic, chopped
  • 1 cup shredded Cheddar cheese
  • 1/2 cup mayonnaise
  • 2 teaspoons dried dill weed
  • 1/4 teaspoon salt
  • 2 tablespoons slivered almonds, plus more for garnish
  • 1/4 cup diced onion
  • 2 (6-ounce) packages crescent rolls
  • 4 slices Muenster cheese, sliced into long strips (with a pizza cutter or flat-edge knife)

My grandma makes a version of these pockets that's actually a braided crescent loaf with the chicken and broccoli mix folded into the center. She slices it, and you eat it with a fork. It's one of her newer dishes, but the whole family loves it and we often request it for our birthday dinners.

Preheat the oven to 375 degrees.

In a large bowl, mix together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.

Unroll crescent roll dough and separate into triangles. Spoon about 2 tablespoons of the chicken mixture onto the wide end of the triangle. Fold the skinny point over the mixture and tuck the tip under the bottom. (To see how this works, check out an earlier recipe I did.) Place crescent pockets on a lightly greased baking sheet.

Bake for 10 minutes, then remove from the oven. Arrange strips of Muenster cheese over dough of each pocket, and sprinkle slivered almonds over. Bake for 10 more minutes. Allow to cool 5 minutes before serving.

Makes 16 pockets or 8 servings.

Recipe adapted from: my Grandma Janis’ recipe

Lemon roasted asparagus:

  • 2 pounds asparagus, trimmed
  • 2 tablespoons olive oil
  • salt and pepper
  • 2 teaspoon grated lemon peel

Roasting is my new favorite method of cooking vegetables. How would you guys feel about a vegetable roasting guide later in the year?

Preheat the oven to 450 degrees.

In a medium bowl, toss the asparagus in the oil, and season lightly with salt and pepper. Arrange in a single layer on an ungreased baking sheet, and roast in the oven for 12-14 minutes.

Sprinkle lemon peel over the asparagus and toss lightly.

Makes 8 side-dish servings.

Recipe: Caitlin Saniga

Photos: Caitlin Saniga

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by Caitlin Saniga

See those bright green coriander seed clusters? Don't use them (they're not on the list!). They were too overpowering when they were fresh, if you ask me. Everything else was delightful!

  • 2 large red bell peppers, roasted, peeled and cut into small pieces
  • 1/4 cup kalamata olives, pitted and cut into small pieces
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 bunch scallions (white and light green parts only), chopped
  • 3 tablespoons chopped fresh cilantro
  • salt and pepper to taste

Combine all of the ingredients in a medium-size mixing bowl and refrigerate for 1 hour. Stir well just before serving.

Makes about 2 cups.

Recipe adapted from: Cooks.com

Photo: Caitlin Saniga

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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by Sarah Steimer

One of the best vegetarian burgers I've ever had. I still love regular burgers though, don't worry Ron Swanson.

  • 1/2 cup quinoa
  • 1 cup finely chopped onion
  • 6 sun-dried tomatoes, finely chopped (1/4 cup)
  • 1 15-ounce can of black beans, rinsed and divided
  • 2 cloves garlic, minced
  • seasoning

Stir together quinoa and 1 1/4 cups water in small saucepan. Bring to a boil, cover and reduce heat to simmer for 20 minutes – or until all liquid is absorbed.

Place onion and tomatoes in medium skillet and saute over medium heat. Stir in 3/4 cup black beans, garlic, seasoning and 1 1/2 cups water. Simmer 3 to 5 minutes or until most of the liquid has evaporated.

Mash the mixture, adding 3/4 cup cooked quinoa, until relatively smooth (can use a food processor or a potato masher). Mix in remaining quinoa and black beans. Season with salt and pepper and let cool.

Coat a baking sheet generously with cooking spray. Shape the bean mixtures into about six patties and place on the baking sheet.

Bake for about 20 minutes at 350 degrees, or until patties are crisp on top. Flip and bake for another 10 minutes more.

Makes six burgers.

Recipe adapted from: Vegetarian Times

Photo: Sarah Steimer

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by Sarah Steimer

Basil-mozzarella twists with homemade pizza.

  • sheet of puff pastry
  • 1/4 cup shredded mozzarella cheese
  • 2-3 tablespoons basil (I used fresh)
  • pinch cayenne pepper
  • salt and pepper
  • egg

Roll out puff pastry on a floured surface. The size doesn’t totally matter, it sort of depends on how many you want to make. Cut in half. Whisk the egg and brush over one side of both pieces of dough.

In a small bowl, toss together the basil (shred it if you are using fresh), cheese, cayenne pepper, salt and pepper. Spread over one of the sheets. Place the other sheet overtop and press to seal, using your hands or a rolling pin.

Cut the dough into 1/2-inch strips. Twist and lay on a baking sheet. Brush with the egg. Press the ends of the dough down so it doesn’t untwist as you bake.

Bake at 400 degrees for about 12-20 minutes or until puffed and golden. Serve warm or cooled.

Recipe adapted from: How To: Simplify

Photo: Sarah Steimer

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by Caitlin Saniga

Add salt to the rim of the glass if you want, and garnish this drink with any fruit you have in your fridge. Orange slices and strawberries sound like a nice addition.

  • juice from 1 lime
  • 1 1/2 cups tequila
  • 1 1/2 cups ruby red grapefruit juice
  • 1 1/2 cups ice
  • 1/4 cup sugar
  • a few dashes of salt
  • lime wedges and cherries, for garnish

Pucker up! This one's tart.

Combine the lime juice, tequila, grapefruit juice, ice, sugar and salt in a blender; blend until smooth.

Serve immediately in glasses garnished with lime wedges and cherries.

Makes 4.

Recipe adapted from: AllRecipes.com

Photo: Caitlin Saniga

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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by Sarah Steimer

I never thought about honey and tomatoes together. I'll have to see what else is possible along those lines.

  • olive oil
  • 1 garlic clove minced
  • 1 teaspoon honey
  • 1 cup cherry tomatoes, quartered
  • pepper
  • 1 jalapeno, chopped
  • 4 basil leaves torn into bite-size pieces
  • 1 red onion thinly sliced
  • 1/2 baguette, sliced into 1/2-inch pieces
  • 1 avocado halved, peeled, pitted, and sliced – toast if you so please
  • salt

Add oil to saute pan and cook garlic until translucent. Add tomatoes and honey and bring to a simmer, cooking for about five minutes. Turn off the heat and rush the tomatoes with a fork.

In a small bowl, toss the basil, jalapeno, onions, salt and pepper. Add the tomato mixture to this.

Place the avocado slices on the baguettes (about two or thee on each, depending on how thin you sliced). Top with the tomato, basil and onion mixture.

Makes about 20 pieces.

Recipe adapted from: Cookstr

Photo: Sarah Steimer

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by Sarah Steimer

It ain't easy being green. But it's so easy being the cutest ever. Great job, cute salsa!

  • 1 pound tomatillos, husked
  • 1/2 cup finely chopped onion
  • 2 large cloves of garlic – I actually used a couple of garlic scapes instead – stayed with the green theme
  • 1 jalapeno, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoons salt, or to taste
  • 3/4 cup water

Wash and dry your tomatillos (they’re a little sticky which was a surprise). Place then in a pan and put under your oven’s broiler until the skin darkens, but does not burn. This should take about 8 minutes and it helps to turn them once or twice.

I want to see what else I can use tomatillos for - this was my first time working with them.

Add all the ingredients into a blender and puree for a few seconds.

Pour your salsa puree into a small saucepan and bring to a boil over medium-high heat. Let simmer for 10-15 minutes.  Cool in the refrigerator if you want to use it as a dip, or serve warm over chicken, fish or whatever it is you eat.

Makes about two cups.

Recipe adapted from: Meals in a Madhouse

Photos: Sarah Steimer

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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by Caitlin Saniga

Simmering the quinoa in the taco seasoning helps the quinoa absorb the flavors — a nice alternative to ground beef for tacos.

  • 1 cup quinoa
  • 2 cups water
  • 1 batch taco seasoning
  • 1 ear corn, boiled or grilled and kernels cut from the cob
  • 1 cup grated zucchini
  • 1 can black beans, rinsed and drained
  • 1 jalapeno, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 tablespoon olive oil
  • juice from 1 lime
  • salt and pepper
  • 1/4 cup crumbled ctija cheese (or another soft, white cheese)

Simmer the quinoa in the water with the taco seasoning until the water is absorbed, about 20 minutes.

Mix the quinoa, corn zucchini, black beans, jalapeno, green onion and cilantro in a large bowl.

Mix the oil, lime juice, salt and pepper in a small bowl.

Pour the dressing over the salad and serve garnished with cheese.

Makes 2-3 meal-sized servings.

Recipe adapted from: Closet Cooking

Photo: Caitlin Saniga

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