tag:blogger.com,1999:blog-89659174264450624652024-03-14T02:20:50.352-07:00The Incorrigible Cook Strikes AgainLaceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.comBlogger240125tag:blogger.com,1999:blog-8965917426445062465.post-44646394215159702312011-04-23T21:21:00.003-07:002011-04-23T21:26:33.995-07:00Market Haul<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-8Tlp160Ld8c/TbOlZZn9xfI/AAAAAAAAJFg/i-_wF4e2Kko/s1600/MarketHaul23Apr11.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-8Tlp160Ld8c/TbOlZZn9xfI/AAAAAAAAJFg/i-_wF4e2Kko/s400/MarketHaul23Apr11.jpg" alt="" id="BLOGGER_PHOTO_ID_5599000617545483762" border="0" /></a>My eyes were clearly bigger than my stomach at the market today. I brought home tons of colorful veggies: multi-colored radishes, beets, and carrots, snap and sugar peas, tomatoes, artichokes, fennel, lettuce, cucumbers, broccoli, cabbage, onions, leeks, and the long awaited garlic scrapes. Plus I bought a dozen multi-colored eggs and white mulberries. YUM!Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-4108740668649898612011-04-01T19:14:00.000-07:002011-04-01T19:14:00.221-07:00Rapini in gingered soy sauce<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-jAchFA0C7wg/TZFq3QMfPwI/AAAAAAAAJE4/_vUoeS0sbNE/s1600/gingersoyrapini.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-jAchFA0C7wg/TZFq3QMfPwI/AAAAAAAAJE4/_vUoeS0sbNE/s400/gingersoyrapini.jpg" alt="" id="BLOGGER_PHOTO_ID_5589366110016192258" border="0" /></a>Approx. 90 Calories per serving. Recipe makes 2 (large) servings.<br /></div><br />When I started cooking this, I intended to make grilled chicken to go along with it. I got a little lazy and decided that if I ate half the pan, I would be full and didn't need to bother with the chicken. This recipe makes enough for 2 large servings (as main course) or 4 small side dishes.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>16 oz rapini </li><li>2 Tbs soy sauce (low sodium)</li><li>4 Tbs grated ginger</li><li>1 clove grated garlic</li><li>red pepper flakes, to taste</li><li>1 cup water</li></ul><br /><span style="font-weight: bold;">Directions</span><br /><ol><li>Wash rapini and cut stalks in half.</li><li>Add water, soy sauce, grated ginger and garlic, and red pepper flakes to a skillet; bring to a boil.</li><li>Add rapini and cook until tender but not mushy.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-10486948466191653312011-03-30T18:06:00.000-07:002011-03-30T18:06:00.385-07:00Beef with Pea Pods<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-bc_skecKzWw/TZFpBPiKRNI/AAAAAAAAJEw/mYsjvFesUtM/s1600/beefsnappeas.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 271px;" src="http://2.bp.blogspot.com/-bc_skecKzWw/TZFpBPiKRNI/AAAAAAAAJEw/mYsjvFesUtM/s400/beefsnappeas.jpg" alt="" id="BLOGGER_PHOTO_ID_5589364082614093010" border="0" /></a>Approx. 270 Calories per serving. Recipe makes 3 servings.<br /></div><br />I had a piece of sirloin steak left, so I decided to make beef with pea pods. I was going to just remake the <a href="http://incorrigiblecook.blogspot.com/2009/12/beef-with-snow-peas.html">beef with snow peas recipe</a>, but I didn't have quite enough peas for the amount of beef that I had. I did have some sugar/snap peas, so I decided to just blend the two types. I also decided to "cheat" and use ready-made Teriyaki sauce instead of making my own sauce.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>8 oz sirloin steak</li><li>2 cups snap/sugar pea pods</li><li>2 cups snow pea pods</li><li>3/4 cup yellow onion</li><li>1/2 Tbs olive oil</li><li>2 Tbs spicy Teriyaki sauce (I used East-West brand, Spicy Ginger)</li></ul><span style="font-weight: bold;">Directions</span><br /><ol><li>Slice beef into thin strips.</li><li>Add oil to a skillet and heat.</li><li>Stir fry beef until pink.</li><li>Add onion and stir fry until just slightly softened.</li><li>Add pea pods and cook until almost tender.</li><li>Add Teriyaki sauce and continue to cook until all vegetables are tender, but not mushy.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com2tag:blogger.com,1999:blog-8965917426445062465.post-49340072849964369112011-03-28T21:53:00.003-07:002011-03-28T22:05:23.878-07:00Grilled Fennel and Carrots w/ Sirloin SteakI bought a few cute baby fennel and some baby carrots at the market this weekend.I wasn't sure what to do with them, and decided that I just wanted something really simple, so I tossed them in a grill pan along with a sirloin steak I bought with a Groupon.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-d9ykRZNApwU/TZFl94O03RI/AAAAAAAAJEo/8BNvAW7Cdmg/s1600/grilledsteakfennel.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-d9ykRZNApwU/TZFl94O03RI/AAAAAAAAJEo/8BNvAW7Cdmg/s400/grilledsteakfennel.jpg" alt="" id="BLOGGER_PHOTO_ID_5589360726284492050" border="0" /> </a>This really isn't a recipe, since all I did was season the beef with black pepper, and just tossed the fennel and carrots in the pan with it. I just "grilled" everything until the meat was done and the veggies tender, then plated everything and served with leftover <a href="http://incorrigiblecook.blogspot.com/2011/03/carrot-and-radish-salad.html">carrot and radish salad</a>.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-swgdXJg-EOQ/TZFl9rccS9I/AAAAAAAAJEg/vGuzHVTP0Hk/s1600/grilledsteakfennel2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-swgdXJg-EOQ/TZFl9rccS9I/AAAAAAAAJEg/vGuzHVTP0Hk/s400/grilledsteakfennel2.jpg" alt="" id="BLOGGER_PHOTO_ID_5589360722851941330" border="0" /></a>Approx. 380 Calories for the entire meal as shown.<br /></div><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>2 small baby fennel bulbs (approx 1 cup)</li><li>7 small baby carrots (approx 1 cup)</li><li>8 oz sirloin steak (I cut in half and only ate 4 oz)</li><li>black pepper, to taste</li><li><a href="http://incorrigiblecook.blogspot.com/2011/03/carrot-and-radish-salad.html">carrot and radish salad</a> (approx 1 cup)</li></ul><br /><span style="font-weight: bold;">Directions</span><br /><ol><li>Heat grill pan until hot.</li><li>Season beef with black pepper and put on grill.</li><li>Wash fennel and carrots and place on grill.</li><li>Grill until everything is cooked and tender, turning as needed.</li><li>Plate and serve with carrot and radish salad</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-34871730693797958102011-03-27T21:38:00.000-07:002011-03-28T21:51:28.975-07:00Carrot and Radish Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-0mB6XyFtECE/TZFjnI_ZVgI/AAAAAAAAJEY/NJmbkACkx7M/s1600/carrotradishsalad.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 339px;" src="http://1.bp.blogspot.com/-0mB6XyFtECE/TZFjnI_ZVgI/AAAAAAAAJEY/NJmbkACkx7M/s400/carrotradishsalad.jpg" alt="" id="BLOGGER_PHOTO_ID_5589358136622929410" border="0" /></a>Approx. 50 Calories per serving. Recipe makes 4 servings.<br /><br />At this week's farmer's market, I found an assortment of colored carrots and giant white sweet radishes. They were too pretty to pass up, so I added them to my shopping bag. When I got home, I wasn't sure what to do with them, so I just chopped them to make a quick and easy salad. I made the dressing with vinegar and an assortment of spices, but a bottled Italian dressing would probably work just as well.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>1 huge sweet radish (approx. 2.5 cups)</li><li>4 large carrots of different colors: pale yellow, gold, orange, purple (approx. 2.5 cups)</li><li>9 Tbs red wine vinegar</li><li>Sprinkle dried basil, oregano, and red pepper flakes, to taste.</li></ul><br /><span style="font-weight: bold;">Directions</span><br /><ol><li>Wash and chop vegetables.</li><li>Mix spices with vinegar.</li><li>Pour vinegar over chopped vegetables and let sit at least 30 minutes before serving.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com1tag:blogger.com,1999:blog-8965917426445062465.post-11918534572356108632011-03-20T13:45:00.000-07:002011-03-20T13:45:00.801-07:00Grapefruit and Nasturtium Salad<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-f-oJZ4HN5O0/TYRRw-uIWSI/AAAAAAAAJEI/-QZ6e6oi160/s1600/grapefruitnasturtiamsalad.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 309px;" src="http://2.bp.blogspot.com/-f-oJZ4HN5O0/TYRRw-uIWSI/AAAAAAAAJEI/-QZ6e6oi160/s400/grapefruitnasturtiamsalad.jpg" alt="" id="BLOGGER_PHOTO_ID_5585679339758311714" border="0" /></a>Approx. 120 Calories per serving. Recipe makes 1 (large) serving.<br /></div><br />I love early spring at the downtown Phoenix farmer's market. One of my favorite vendors is the Roosevelt Grow Collective Garden. Right now, they have bags of mixed field greens with nasturtium flowers. I always buy the greens with the flowers. Seacat Gardens had a nice baby spinach, so I needed to get that too. I still had several grapefruits from a coworker, so I just decided to combine these simple ingredients into a beautiful, colorful, tasty salad. I decided that the peppery nasturtium plus the bitter/sweet taste of the grapefruit had enough flavor that I didn't need any additional dressing. I was quite happy with the way it turned out.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>2 cups baby spinach</li><li>2 cups mixed greens</li><li>1 cup nasturtium flowers</li><li>1 medium grapefruit (w/ juice)</li></ul><br /><span style="font-weight: bold;">Directions</span><br /><ol><li>Peel and segment grapefruit.</li><li>Mound mixed greens and spinach on a plate.</li><li>Add flowers and grapefruit segments and juice.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-14804816687018332142011-03-18T22:02:00.000-07:002011-03-19T00:13:44.212-07:00Gingered bok choy and tomatoes<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-iKlCuRXZU-U/TYRVOl1ECxI/AAAAAAAAJEQ/JUW27yV1M8c/s1600/gingeredbokchoy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 315px;" src="http://1.bp.blogspot.com/-iKlCuRXZU-U/TYRVOl1ECxI/AAAAAAAAJEQ/JUW27yV1M8c/s400/gingeredbokchoy.jpg" alt="" id="BLOGGER_PHOTO_ID_5585683147007462162" border="0" /></a>Approx. 100 Calories per serving. Recipe makes 2 servings.<br /></div><br />It's Friday night and the fridge is pretty empty, since tomorrow is farmer's market day. I had bok choy leaves left over from the meal I made the other night, along with a few cherry tomatoes and some mushrooms. I decided that these would be good combined in a gingered soy sauce "stir fry". As it was cooking, it seemed to be lacking something, so I added a few toasted sesame seeds. They gave it a bit more texture and really enhanced the flavor.<br /><br />This makes a great side dish. I didn't feel like making anything else, so I ate both servings as my full meal.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>3 cups bok choy</li><li>1 1/2 cup mushrooms</li><li>1 cup grape/cherry tomatoes</li><li>2 cloves garlic</li><li>2 Tbs grated ginger</li><li>2 Tbs soy sauce (low sodium)</li><li>1 1/2 Tbs toasted sesame seeds</li><li>1 cup water</li><li>red pepper flakes, to taste</li></ul><br /><span style="font-weight: bold;">Directions</span><br /><ol><li>Wash and chop bok choy leaves. </li><li>Chop mushrooms and slice grape/cherry tomatoes in half.</li><li>Add water, soy sauce, grated garlic and ginger, and red pepper flakes to a skillet.</li><li>Heat until water boils.</li><li>Add bok choy leaves and mushrooms. Cook until tender and most water has evaporated.</li><li>Add tomatoes. Cook until warm and just barely tender (not mushy).</li><li>Add sesame seeds, mix well, and then serve.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-72121136441112369902011-03-17T19:40:00.000-07:002011-03-19T00:13:14.249-07:00Teriyaki Chicken and Broccoli<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-bX1Ia9hKyog/TYGfXtX8RfI/AAAAAAAAJEA/fFKiMo1zPxg/s1600/chickenbroccoli.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 276px;" src="http://2.bp.blogspot.com/-bX1Ia9hKyog/TYGfXtX8RfI/AAAAAAAAJEA/fFKiMo1zPxg/s400/chickenbroccoli.jpg" alt="" id="BLOGGER_PHOTO_ID_5584920242581947890" border="0" /></a>Approx. 215 Calories per serving. Recipe makes 2 servings.<br /></div><br />I had some chicken left over and wanted to make something quick and easy. I decided to make a quick stir fry of Teriyaki chicken and broccoli. I really like the spicy ginger teriyaki sauce from East-West, so I used that instead of making my own.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>5 oz boneless, skinless chicken breast</li><li>4 cups broccoli</li><li>1/3 cup green onion (white bulb and a little bit of the green stem)</li><li>1/2 Tbs olive oil</li><li>2 Tbs spicy ginger Teriyaki sauce (I use East-West brand)</li><li>1 cup water</li></ul><br /><span style="font-weight: bold;">Directions</span><br /><ol><li>Slice broccoli and green onion.</li><li>Cut chicken into small pieces.</li><li>Add oil to a skillet and heat.</li><li>Add chicken. Cook until white (about 3-4 minutes).</li><li>Add green onion and cook for 1 minute.</li><li>Add water and broccoli. Cook until broccoli is tender and water has evaporated off.</li><li>Add teriyaki sauce. Mix well and heat until warm.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-52344936970173827142011-03-16T12:14:00.004-07:002011-03-16T22:40:30.454-07:00Chicken in Panang Curry<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-v5IIU8ChMK4/TYGd0SWqKUI/AAAAAAAAJD4/hXEcb7OQoY8/s1600/chickenpanang.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-v5IIU8ChMK4/TYGd0SWqKUI/AAAAAAAAJD4/hXEcb7OQoY8/s400/chickenpanang.jpg" alt="" id="BLOGGER_PHOTO_ID_5584918534521760066" border="0" /></a>Approx. 180 Calories per serving. Recipe makes 3 servings<br /></div><br /><p>I was having a rough day and really needed some “comfort food”. I find the warmth of Thai curries combined with the creaminess of coconut milk to be very comforting. I really wanted to make a noodle dish, but didn’t want the calories that go with it, so reached a compromise with the bok choy. By cutting the stems into thin slices and cooking them until they were soft, they had the texture of noodles. I almost used a yellow onion, but decided the dish would be too monochromatic and decided to use a green onion to give it a splash of color.<br /><br /><strong>Ingredients</strong> </p><ul><li>6 oz boneless skinless chicken breast</li><li>3 cups bok choy stems</li><li>2 cups mushrooms</li><li>1 can (8 oz) sliced water chestnuts</li><li>1 can (8 oz) bamboo shoots</li><li>2 cups green onions</li><li>2 Tbs Panang curry paste (Maesri brand)</li><li>3 Tbs coconut milk</li><li>2 cups water</li></ul><strong>Directions </strong><br /><ol><li>Thinly slice bok choy stems (save green tops for something else). </li><li>Chop mushrooms into small pieces. </li><li>Slice green onions (green part only). </li><li>Cut chicken into small pieces. </li><li>Add water, coconut milk, and curry paste to the skillet and bring to a boil. </li><li>Add chicken and cook until white (about 2 minutes). </li><li>Add bok choy, water chestnuts, and bamboo shoots. Cook until bok choy is almost soft (about 3-4 minutes). </li><li>Add mushrooms and cook until they are tender and water is evaporated off to desired consistency (about 2 minutes). </li><li>Add green onion slices and heat until warm. </li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-88581693173579537542011-03-14T19:14:00.000-07:002011-03-14T19:14:00.449-07:00Halibut with Grapefruit Salsa<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-np4NxLd6t7k/TXxg-6cWU-I/AAAAAAAAJDw/sZZo5XM2_Kw/s1600/halibutgfruit.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-np4NxLd6t7k/TXxg-6cWU-I/AAAAAAAAJDw/sZZo5XM2_Kw/s400/halibutgfruit.jpg" alt="" id="BLOGGER_PHOTO_ID_5583444271988888546" border="0" /></a>Approx. 400 Calories per serving (excluding steamed asparagus). Recipe serves 1.<br /><br /><div style="text-align: left;">I enjoyed the grapefruit sauce I made the other night, so I decided to make another one to try with fish. I really liked the crunch of the red onion with this salsa. It would have been a little better if I had added cilantro, but I forgot to do that. I served this dish with steamed baby asparagus. I think it is something I will make again while I have an abundance of grapefruit!<br /></div></div><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>5 oz halibut</li><li>1 tsp olive oil</li><li>1 green onion</li><li>1/4 cup red onion</li><li>1 medium grapefruit (approx. 1 cup sections plus juice)</li><li>black pepper, to taste</li></ul><br /><span style="font-weight: bold;">Directions</span><br /><ol><li>Peel and segment the grapefruit.</li><li>Chop green part of green onion and dice red onion.</li><li>Add to grapefruit.</li><li>Add oil and fish to a skillet. Cover and cook on medium heat for approx. 4 minutes.</li><li>Season fish with pepper and flip.</li><li>Cook approx. 3 more minutes, or until fish is done.</li><li>Remove fish.</li><li>Add grapefruit salsa to the pan and heat just until it is warm.</li><li>Pour grapefruit salsa on top of fish to serve.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-31756630469796175082011-03-12T22:52:00.008-07:002011-03-13T07:55:07.969-07:00Halibut with Grapefruit and Orange Sauce<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-ygIuJkTVUWU/TXxb1Pti5HI/AAAAAAAAJDo/gPuesUlxg20/s1600/halibutgfruit2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-ygIuJkTVUWU/TXxb1Pti5HI/AAAAAAAAJDo/gPuesUlxg20/s400/halibutgfruit2.jpg" alt="" id="BLOGGER_PHOTO_ID_5583438608341329010" border="0" /></a>Approx. 440 Calories per serving. Recipe makes 1 serving.<br /></div><br />A coworker has grapefruit trees and has brought in several huge baskets full of them. I have tried to be a good coworker to her, so I "forced" myself to take home several (20!!) grapefruits. Some of them were getting a bit soft, so I decided to cut them into segments so I wouldn't have to deal with the peel each time I wanted to eat one. If you don't know how to segment a grapefruit, there is a great video <a href="http://video.google.com/videoplay?docid=-3320000526185938826#">HERE</a>.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>6 oz. halibut</li><li>1/2 Tbs olive oil</li><li>1 oz white wine</li><li>1 small grapefruit (approx. 1 cup slices w/ juice)</li><li>1 small orange (approx. 1/4 cup slices w/ juice)</li><li>1 sprig cilantro</li><li>1 green onion</li><li>black pepper, to taste</li></ul><br /><span style="font-weight: bold;">Directions</span><br /><ol><li>Peel, pith, and <a href="http://video.google.com/videoplay?docid=-3320000526185938826#">segment the grapefruit </a>and orange, capturing juices.</li><li>Chop cilantro and green part of green onion.</li><li>Mix herbs with the fruit segments.</li><li>Add oil and fish to a skillet. Cover and heat on medium for about 4 minutes.</li><li>Season fish with black pepper and flip.</li><li>Add grapefruit mixture and a dash of white wine.</li><li>Uncover the skillet and heat on high, until fish is done and liquid has evaporated to desired consistency.</li><li>Remove fish and serve with grapefruit sauce.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-52662657756885023582011-03-01T21:51:00.003-07:002011-03-01T22:01:07.086-07:00Halibut with Asparagus Sauce<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-jIlBceqtmsA/TW3M_D7C5CI/AAAAAAAAJDU/eXrqM_4pwfw/s1600/halibutasparagus.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-jIlBceqtmsA/TW3M_D7C5CI/AAAAAAAAJDU/eXrqM_4pwfw/s400/halibutasparagus.jpg" alt="" id="BLOGGER_PHOTO_ID_5579340897138697250" border="0" /></a>Approx. 325 Calories per serving. Recipe makes 1 Serving<br /></div><br />I spent the past weekend in Las Vegas. One night I had dinner in my hotel's restaurant, the Tuscany Gardens. I ordered the halibut with asparagus sauce. It was 8 oz. of halibut covered in a spoonful of thinly sliced asparagus and diced tomatoes in a white wine herb sauce. I would have preferred more asparagus, so in my attempt to recreate the dish, I added a lot more veggies (but I totally forgot to add wine! oops)<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>6 oz halibut</li><li>1 plum tomato</li><li>1 green onion</li><li>1/2 cup asparagus stems (I saved the tops for another dish)</li><li>1 tsp olive oil</li><li>1 dash each of garlic powder, crushed red peppers, black pepper, and dried basil (add to taste)</li></ul><br /><span style="font-weight: bold;">Directions</span><br /><ol><li>Slice asparagus stems into small pieces.</li><li>Dice tomato and finely chop green onion.</li><li>Add oil and fish to a skillet. Cover and heat on medium for approx. 4 minutes.</li><li>Season fish with pepper and flip.</li><li>Add asparagus and herbs (and white wine if you remember) to the pan, cover, and cook until fish flakes (approx. 3 minutes).</li><li>Remove fish from pan.</li><li>Add tomato and green onion to the pan. Heat until tomato is warm and starts to soften.</li><li>Serve over/under the fish.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-81517728544643493312011-01-15T11:12:00.000-07:002011-01-17T08:21:01.719-07:00Market Haul<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_OALH6Emte-k/TTRcl86BIcI/AAAAAAAAJCU/NXP4LirYrfU/s1600/markethaul15Jan11.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_OALH6Emte-k/TTRcl86BIcI/AAAAAAAAJCU/NXP4LirYrfU/s400/markethaul15Jan11.jpg" alt="" id="BLOGGER_PHOTO_ID_5563173246783791554" border="0" /></a><br />It's been a while since I've posted my weekly haul from the Downtown Phoenix Public Market, so here it this week's shopping haul. My eyes were bigger than my stomach once again.<br /><br />I came home loaded with carrots, onions, leeks, potatoes, sweet potatoes, daikon radish, kohlrabi, fennel, winter squash, lettuce, mixed greens, snow peas, sugar peas, cucumbers, tomatoes, grapefruit, tangerines, a lime, and apples. I also bought tortillas, hummus, smoked mozzarella cheese, and - thanks to a Groupon - some beef for stew.Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-91936699630788873832011-01-11T08:01:00.001-07:002011-01-17T08:11:57.016-07:00Bok choy and pomegranates in masaman curry<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_OALH6Emte-k/TTRaITSEJSI/AAAAAAAAJCM/AhYpJQVamm0/s1600/masamanbokchoy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_OALH6Emte-k/TTRaITSEJSI/AAAAAAAAJCM/AhYpJQVamm0/s400/masamanbokchoy.jpg" alt="" id="BLOGGER_PHOTO_ID_5563170538370901282" border="0" /></a>Approx. 145 Calories per serving. Recipe makes 2 servings.<br /></div><br />I was still on my Masaman curry kick. I just tossed in what veggies I had around the house, and added some pomegranate seeds. I really liked the sweetness, juiciness, and crunch that they added.<br /><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>4 cups bok choy (stalks and leaves)</li><li>3 cups Brussels sprouts</li><li>1/2 cup pomegranate seeds</li><li> 2 Tbs Masaman curry paste </li><li> 2-3 cups water</li></ul><br /><br /><span style="font-weight: bold;">Directions</span><br /><ol><li>Cut ends and "ugly" leaves off the Brussels sprouts. Cut in half lengthwise</li><li>Wash and chop bok choy.</li><li>Add water and curry paste to a skillet. Bring to a boil.</li><li>Add Brussels sprouts and bok choy stems.</li><li>Simmer until Brussels sprouts are tender but not soggy, and then add bok choy leaves.</li><li>Simmer until bok choy leaves are tender.</li><li>Evaporate off as much water as you want.</li><li>Add pomegranate seeds and cook until warm.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-15973022869226231072011-01-07T18:53:00.003-07:002011-01-07T19:03:10.650-07:00Tomato, Artichoke, and Avocado Salad<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_OALH6Emte-k/TSfDztrWAOI/AAAAAAAAJCE/H3OqBRWIj2k/s1600/artichokeavocadosalad.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_OALH6Emte-k/TSfDztrWAOI/AAAAAAAAJCE/H3OqBRWIj2k/s400/artichokeavocadosalad.jpg" alt="" id="BLOGGER_PHOTO_ID_5559627558214303970" border="0" /></a>Approx. 175 Calories per serving. Recipe makes 2 servings.<br /></div><br />I love the flavor of tomato and avocado together. I contemplated eating them on a lettuce salad, but I really wanted something a little different for lunch. I found a can of artichoke hearts and thought this would go well together. It was a tasty salad, but could have used something a little crunchy to improve the texture .... maybe cucumbers or even red onions.<br /><br />You could also use marinated artichoke hearts or toss it with Italian or Greek dressing if you don't like the flavor of just vinegar.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>1 can artichoke hearts</li><li>1 medium tomato</li><li>1 small avocado</li><li>2 Tbs red wine vinegar</li><li>black pepper, to taste</li></ul><br /><span style="font-weight: bold;">Directions</span><br /><ol><li>Drain, rinse, and quarter artichoke hearts.</li><li>Cut tomato into chunks.</li><li>Add tomato, black pepper, and vinegar to the artichoke hearts and mix.</li><li>Remove pit from avocado and cut into chunks.</li><li>Lightly mix with remaining ingredients.</li><li>For optimum flavor, allow to sit at least 15 minutes prior to serving.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-22468075208384339542011-01-02T15:08:00.004-07:002011-01-02T15:18:05.110-07:00Chicken and Broccoli in Masaman Curry<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_OALH6Emte-k/TSD3nTj88RI/AAAAAAAAJA4/0QnvDMmOqYg/s1600/masamanbroccoli.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_OALH6Emte-k/TSD3nTj88RI/AAAAAAAAJA4/0QnvDMmOqYg/s400/masamanbroccoli.jpg" alt="" id="BLOGGER_PHOTO_ID_5557714194813219090" border="0" /></a>Approx 170 Calories per serving. Recipe makes 2 servings.<br /></div><br />I had some Masaman curry paste left over, so instead of making the chicken and broccoli stir fry with teriyaki or soy sauce like I usually do, I decided to make it with the Masaman curry paste instead. It was pretty good, but the curry flavor was pretty weak. If I make it again, I would double the amount of curry paste. I evaporated off almost all the liquid, but if you serve it with rice, you might want to leave more of the liquid as sauce.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>4 oz. boneless skinless chicken breast</li><li>5 cups broccoli</li><li>1 cup mushrooms</li><li>1 Tbs Masaman curry paste</li><li>2 cups water</li></ul><br /><span style="font-weight: bold;">Directions</span><br /><ol><li>Chop vegetables and cut chicken into chunks.</li><li>Add water and curry paste to the skillet and bring to a boil.</li><li>Add chicken and cook until it is white (and cooked through).</li><li>Add broccoli and mushrooms.</li><li>Cook until broccoli is tender, but not mushy.</li><li>Evaporate off water until desired liquid level is reached.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-18657430762046269362010-12-30T06:02:00.000-07:002010-12-30T09:52:02.897-07:00Brussels Sprouts and Lima Beans in Masaman CurryIt was cold and rainy tonight, and I wanted something really hearty and warm. I spotted some Brussels sprouts and Lima beans in the fridge. I LOVE both of these veggies and debated which one to eat, or whether I should combine them in a nice warm chicken soup. I really wasn't in the mood for soup, so I opened the cupboard and stared into it, looking for inspiration.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_OALH6Emte-k/TRwhV1PwL1I/AAAAAAAAJAo/b5fIyhJNWMc/s1600/masaman1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5556352699222470482" border="0" alt="" src="http://2.bp.blogspot.com/_OALH6Emte-k/TRwhV1PwL1I/AAAAAAAAJAo/b5fIyhJNWMc/s400/masaman1.jpg" /></a>That's when I spotted this can of Masaman curry paste. I know it's a bit unorthodox to combine these veggies with Masaman curry paste, but I decided to give it a try. (I had a half hour to change my mind because the beans were still in their pods and I had to shuck them first.)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_OALH6Emte-k/TRwhVpUJRqI/AAAAAAAAJAg/lxjMHvbKHj0/s1600/masaman2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5556352696019666594" border="0" alt="" src="http://2.bp.blogspot.com/_OALH6Emte-k/TRwhVpUJRqI/AAAAAAAAJAg/lxjMHvbKHj0/s400/masaman2.jpg" /></a>Everything is simmering away, filling the house with the wonderful curry aroma. I like to evaporate off most the liquid, but if you are serving with rice, you can leave the liquid in and serve once the veggies are tender. I really enjoyed the curry flavor with these veggies. It really hit the spot for this cold, rainy evening.<br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_OALH6Emte-k/TRwhVSxT_cI/AAAAAAAAJAY/FZC4ONPLpe4/s1600/masaman3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5556352689967988162" border="0" alt="" src="http://3.bp.blogspot.com/_OALH6Emte-k/TRwhVSxT_cI/AAAAAAAAJAY/FZC4ONPLpe4/s400/masaman3.jpg" /></a>Approx. 200 Calories per serving. Recipe makes 2 servings.<br /></div><br /><span style="FONT-WEIGHT: bold">Ingredients</span><br /><ul><li>1 cup Lima beans (I used fresh, but you could easily use frozen)</li><li>2 cups Brussels sprouts</li><li>1/2 medium onion</li><li>1 1/2 Tbs Masaman curry paste (approx. 1/4 can)</li><li>2-3 cups water</li></ul><br /><span style="FONT-WEIGHT: bold">Directions</span><br /><ol><li>Shuck Lima beans if they are still in their pods (or use frozen).</li><li>Cut ends and "ugly" leaves off the Brussels sprouts. Cut in half lengthwise.</li><li>Slice onion.</li><li>Add water and curry paste to a skillet. Bring to a boil.</li><li>Add onions, beans, and Brussels sprouts.</li><li>Simmer until Brussels sprouts are tender but not soggy.</li><li>Evaporate off as much water as you want.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-92026705323588499322010-12-28T20:52:00.004-07:002010-12-28T21:06:07.882-07:00Squash with goat cheese and dill<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_OALH6Emte-k/TRqwnR1XjhI/AAAAAAAAJAQ/TZObcyDAWQA/s1600/DSCF0227.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_OALH6Emte-k/TRqwnR1XjhI/AAAAAAAAJAQ/TZObcyDAWQA/s400/DSCF0227.jpg" alt="" id="BLOGGER_PHOTO_ID_5555947279163559442" border="0" /></a>On Christmas eve, I made an appetizer of cherry tomatoes stuffed with goat cheese and dill (I forgot to take pictures). I had some of the cheese and dill mixture left over, so I decided that I would add it to some squash I had. I liked this better than the stuffed tomatoes!<br /><br />While I ate this dish for lunch, it would also make a nice appetizer or side dish.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_OALH6Emte-k/TRqwnLtCKUI/AAAAAAAAJAI/fPv3-jIXbw0/s1600/DSCF0231.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_OALH6Emte-k/TRqwnLtCKUI/AAAAAAAAJAI/fPv3-jIXbw0/s400/DSCF0231.jpg" alt="" id="BLOGGER_PHOTO_ID_5555947277517990210" border="0" /></a>Approx. 240 Calories per serving. Recipe makes 1 serving.<br /></div><br /><span style="font-weight: bold;">Ingredients</span><br /><ul><li>1 small winter squash (3" across or approx. 1 cup mashed)</li><li>1.5 oz goat cheese</li><li>5 sprigs of dill</li></ul><br /><span style="font-weight: bold;">Directions</span><br /><ol><li>Cut squash in half and remove seeds.</li><li>Place squash cut side up on a paper plate, cover with a wet paper towel, and microwave on high for 7-10 minutes (turning midway).</li><li>Chop dill and mix with softened goat cheese.</li><li>Add cheese to cooked squash.</li><li>Scrape squash from skin, mixing with cheese mixture, being careful not to tear the skin on one half.</li><li>Place full mixture into one half, and serve using the skin as a bowl.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-86916294427641668032010-12-21T19:14:00.000-07:002010-12-21T19:14:00.117-07:00Quince and Blueberries<div align="center"><a href="http://2.bp.blogspot.com/_OALH6Emte-k/TRANp-gIoNI/AAAAAAAAELI/xr7Iwe5GGqg/s1600/bberryquinc%2B008.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552953355351400658" border="0" alt="" src="http://2.bp.blogspot.com/_OALH6Emte-k/TRANp-gIoNI/AAAAAAAAELI/xr7Iwe5GGqg/s400/bberryquinc%2B008.jpg" /></a> Approx. 70 Calories per serving. Recipe makes 1 serving.</div><br />After making my lamb dish, I still had 1/2 quince left over. I decided to eat it warm for dessert. My original plan was to mix it with pomegranate seeds (which I think would be a delicious combination) but I was too lazy to open a pomegranate and dig out the seeds. So, I decided blueberries would be the next best thing. I only had frozen, so I decided to use them.<br /><br />The berries and quince were a flavorful combination. If I had any whipped cream, I would have tooped the warm fruit with a spoonful. I think that would have really made this dish.<br /><br /><strong>Ingredients</strong><br /><ul><li>1/2 medium quince</li><li>2/3 cup blueberries (I used frozen)</li></ul><strong>Directions</strong><br /><ol><li>Peel, core, and slice quince.</li><li>Place in a bowl and cover with a wet paper towel.</li><li>Microwave for 5 minutes, or until tender.</li><li>Add blueberries (since mine were frozen, I microwaved another 2 minutes until they were thawed).</li><li>Optionally add a spoonful of whipped cream.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-45443319314192688602010-12-20T18:54:00.005-07:002010-12-20T19:09:47.705-07:00Slow Cooker Lamb with Quince, Carrots, and Sweet PotatoesAfter trying the quince, I decided that it would taste amazing with lamb. I'm not sure why I immediately thought that, since I only eat lamb once every couple of years and I've never cooked lamb in my life. But, I decided that I must have lamb with my remaining quince.<br /><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552948950183538690" border="0" alt="" src="http://2.bp.blogspot.com/_OALH6Emte-k/TRAJpj-RcAI/AAAAAAAAEKw/Rxhr81K-q80/s400/lambquince%2B023.jpg" /> I bought a small arm chop to cook along with some beautiful baby carrots, a sweet potato, my pineapple quince, and some garlic and rosemary.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552948945099078482" border="0" alt="" src="http://2.bp.blogspot.com/_OALH6Emte-k/TRAJpRCCu1I/AAAAAAAAEKo/DZqsUsIXJ1E/s400/lambquince%2B027.jpg" />Since I've never cooked lamb before, I decided that I couldn't go wrong if I threw it in the slow cooker/crock pot. My instinct was spot on. The quince was delicious with the lamb!</p><p align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552948961977910802" border="0" alt="" src="http://4.bp.blogspot.com/_OALH6Emte-k/TRAJqP6RRhI/AAAAAAAAEK4/vo55WHuqC-Q/s400/lambquince%2B021.jpg" />Approx. 340 Calories per serving. Recipe makes 2 servings.<br /><br /></p><p> <strong>Ingredients</strong></p><ul><li>7 oz lamb (arm chop)</li><li>1/2 medium pineapple quince</li><li>1 small sweet potato (approx. 1 cup cubed)</li><li>10 baby carrots</li><li>2 cloves garlic</li><li>3 stems rosemary</li><li>1/2 cup water</li></ul><strong>Directions</strong><br /><ol><li>Peel, core, and cube the quince.</li><li>Peel and cube the sweet potato.</li><li>Peel and slice the garlic.</li><li>Trim excess fat from the lamb.</li><li>Add sweet potato and quince cubes to the bottom of the crock pot.</li><li>Cover with slice of lamb.</li><li>Press garlic slices and rosemary onto the lamb.</li><li>Cover with baby carrots.</li><li>Add water.</li><li>Cover and cook on low for at least 8 hours.<br /><br /></li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com1tag:blogger.com,1999:blog-8965917426445062465.post-77723978677238356952010-12-18T18:37:00.000-07:002010-12-20T18:52:59.644-07:00Pineapple Quince and Butternut SquashIt's been a while since I updated this blog, mostly because I ran out of new ideas of things to cook and just made dishes that were already posted (or variations of them).<br /><br /><a href="http://1.bp.blogspot.com/_OALH6Emte-k/TRAFZ9y3zhI/AAAAAAAAEKg/WyxOfLhJ1Yo/s1600/quincebnutsquash%2B005.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552944284190625298" border="0" alt="" src="http://1.bp.blogspot.com/_OALH6Emte-k/TRAFZ9y3zhI/AAAAAAAAEKg/WyxOfLhJ1Yo/s400/quincebnutsquash%2B005.jpg" /></a> Then I discovered this "new" fruit - the pineapple quince. I had no idea what to do with it, so decided to buy 2. That way I could experiment a little bit.<br /><br /><div><a href="http://1.bp.blogspot.com/_OALH6Emte-k/TRAFZR-R-RI/AAAAAAAAEKY/jX0jpkXfyBM/s1600/quincebnutsquash%2B008.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552944272427317522" border="0" alt="" src="http://1.bp.blogspot.com/_OALH6Emte-k/TRAFZR-R-RI/AAAAAAAAEKY/jX0jpkXfyBM/s400/quincebnutsquash%2B008.jpg" /></a> After a very brief google search, I learned that you need to peel and cook the quince, otherwise it is woody and really sour. You also need to completely remove the core, otherwise it is really gritty tasting. These are important things to know!<br /><br /><div><a href="http://3.bp.blogspot.com/_OALH6Emte-k/TRAFY1JBZjI/AAAAAAAAEKQ/-MFsuKN6Wds/s1600/quincebnutsquash%2B010.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552944264687740466" border="0" alt="" src="http://3.bp.blogspot.com/_OALH6Emte-k/TRAFY1JBZjI/AAAAAAAAEKQ/-MFsuKN6Wds/s400/quincebnutsquash%2B010.jpg" /></a> Since I don't use my oven to bake things, I decided to "poach" the quince slices in a little bit of water and white wine. (The "ice cubes" are really frozen white wine - I make ice cubes with leftover wine and then use the cubes for cooking.)<br /><br /><br /><div align="left"><a href="http://3.bp.blogspot.com/_OALH6Emte-k/TRAFYV1f_5I/AAAAAAAAEKI/YCWNlbnkYOk/s1600/quincebnutsquash%2B012.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552944256284360594" border="0" alt="" src="http://3.bp.blogspot.com/_OALH6Emte-k/TRAFYV1f_5I/AAAAAAAAEKI/YCWNlbnkYOk/s400/quincebnutsquash%2B012.jpg" /></a> Part way through cooking the quince, I decided to toss in some chunks of butternut squash, and sprinkle the whole mixture with some dried sage and freshly grated ginger. The final product was so tasty that I ate both servings! The best way I can describe the flavor of the quince is that it has a slightly tart cooked apple flavor, layered with the flavor of rose petals.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552944251392873122" border="0" alt="" src="http://4.bp.blogspot.com/_OALH6Emte-k/TRAFYDnR0qI/AAAAAAAAEKA/Papwu8h3Rr4/s400/quincebnutsquash%2B014.jpg" />Approx. 100 Calories per serving. Recipe makes 2 servings.</div><div> </div><div><strong>Ingredients</strong></div><ul><li>1.5 cups butternut squash</li><li>1 medium pineapple quince</li><li>2 oz white wine</li><li>1/2 tsp dried sage</li><li>1 tsp grated ginger</li><li>water</li></ul><div><strong>Directions</strong></div><ol><li>Peel, core, and slice the pineapple quince.</li><li>Peel and cube the butternut squash.</li><li>Add the quince to a skillet with just enough water to cover the bottom of the skillet.</li><li>Add white wine and bring to a boil.</li><li>Cook quince for about 3 minutes and then add squash cubes.</li><li>Cook until squash and quince is tender (approx. 6 minutes).</li><li>Add sage and ginger.</li></ol></div></div>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-41513301405651697332010-06-29T19:07:00.000-07:002010-06-29T19:07:00.414-07:00Summer squash sautee with beans and tomatoes<div align="center"><a href="http://1.bp.blogspot.com/_OALH6Emte-k/TB7zrEgIaZI/AAAAAAAADaU/v6SG7Mzl_h0/s1600/squashbeanstomatoes.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5485089317452278162" border="0" alt="" src="http://1.bp.blogspot.com/_OALH6Emte-k/TB7zrEgIaZI/AAAAAAAADaU/v6SG7Mzl_h0/s400/squashbeanstomatoes.jpg" /></a> Approx. 60 Calories per serving. Recipe makes 2 servings.</div><br />I planned to grill a piece of chicken for dinner and wanted a quick and easy vegetable side dish to go with it. I basically had squash, tomatoes and beans in the house, so I just tossed them all into a pan with a little bit of balsamic vinegar and red pepper flakes. Light, simple, and spicy: what more could you want from a side?<br /><br /><strong>Ingredients</strong><br /><ul><li>1 cup cherry tomatoes (I used heirloom red and orange)</li><li>2 cups summer squash</li><li>1 cup snap beans</li><li>1 Tbs balsamic vinegar</li><li>1/2 cup water</li><li>Red pepper flakes, to taste</li></ul><br /><strong>Directions</strong><br /><ol><li>Slice/chop vegetables.</li><li>Add water to a skillet and bring to a boil.</li><li>Add beans and cook 1-2 minutes.</li><li>Add summer squash and cook approx. 2 minutes, or until almost tender.</li><li>Add cherry tomatoes and red pepper flakes. Cook until tomatoes are heated through.</li><li>Add balsamic vinegar and mix well.</li><li>Serve as a side dish.<br /></li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-87601996998477042352010-06-27T17:37:00.002-07:002010-06-27T17:43:40.961-07:00Market Haul<a href="http://4.bp.blogspot.com/_OALH6Emte-k/TCfux81nLcI/AAAAAAAADac/Ff0_u_j99es/s1600/MarketHaul26June10.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487617212886232514" border="0" alt="" src="http://4.bp.blogspot.com/_OALH6Emte-k/TCfux81nLcI/AAAAAAAADac/Ff0_u_j99es/s400/MarketHaul26June10.jpg" /></a> I went a little bit crazy at the farmer's market this weekend. Everything looked so tasty - especially the fruit - so I really stocked up.<br /><br />For fruit, I bought 2 honeydew melons, 1 cantaloupe, a huge bag of plums, 10 peaches, and a big bag of green apples. The veggies I bought included green beans; yellow, pattypan, and zucchini squash; regular and Armenian cucumbers; red and green bell peppers; red vine and yellow cherry tomatoes; Japanese eggplant; yellow and green onions; and garlic, carrots, spinach, and lettuce. I also bought 2 pieces of Alaskan fish: halibut and coho salmon.<br /><div></div>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-74469028826463577862010-06-25T21:53:00.000-07:002010-06-25T21:53:00.337-07:00Chicken Fajita Salad<div align="center"><a href="http://4.bp.blogspot.com/_OALH6Emte-k/TB7wigS9EeI/AAAAAAAADaM/e6Hst1f2D4k/s1600/chickenfajitasalad.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5485085871759495650" border="0" alt="" src="http://4.bp.blogspot.com/_OALH6Emte-k/TB7wigS9EeI/AAAAAAAADaM/e6Hst1f2D4k/s400/chickenfajitasalad.JPG" /></a> Approx. 310 Calories per serving. Recipe makes 3 servings.</div><div align="center"> </div><div align="left">After a long day, I really craved chicken fajitas. The tortillas that I had were a little too old and unappetizing (realized that half way through cooking the dish), so I decided to turn the recipe into a salad and top with avocado. You could easily serve this in tortillas.</div><br /><strong>Ingredients</strong><br /><ul><li>6 cups Romaine lettuce</li><li>1.5 avocados</li><li>4.5 oz chicken breast (boneless, skinless)</li><li>2.5 cups zucchini</li><li>1.5 cups yellow summer squash</li><li>1.5 medium tomatoes</li><li>2 cups red bell pepper</li><li>1 cup yellow bell pepper</li><li>0.5 cup onion</li><li>0.5 cup green onion</li><li>1 serrano chili pepper</li><li>1 tsp olive oil</li><li>2 Tbs Worchestershire sauce (I used low sodium)</li></ul><br /><strong>Directions</strong><br /><ol><li>Slice/chop all vegetables (I left the seeds/membrane in the chili pepper; remove them if you want it less spicy)</li><li>Add oil, chicken, chili pepper, and yellow onion to a skillet.</li><li>Heat until chicken is cooked through and onion starts to get tender.</li><li>Add yellow and red bell pepper and cook until almost tender.</li><li>Add zucchini and summer squash. Cook until almost tender.</li><li>Add Worchestershire sauce, tomatoes, and green onion. Heat through.</li><li>Place lettuce on a plate and cover with 1/3 of the fajita mixture.</li><li>Top with 1/2 of an avocado (diced).</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0tag:blogger.com,1999:blog-8965917426445062465.post-10148736143875177612010-06-23T17:42:00.000-07:002010-06-23T17:42:00.699-07:00Summer squash sautee with teriyaki sauce<div align="center"><a href="http://1.bp.blogspot.com/_OALH6Emte-k/TB7uh6c1pII/AAAAAAAADaE/pi81Sij3HqU/s1600/squashsautee.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5485083662577149058" border="0" alt="" src="http://1.bp.blogspot.com/_OALH6Emte-k/TB7uh6c1pII/AAAAAAAADaE/pi81Sij3HqU/s400/squashsautee.jpg" /></a> Approx. 55 Calories per serving. Recipe makes 2 servings.</div><br />I had some yellow pattypan squash and the last few garlic scrapes of the season that I wanted to use up. I added some green onions, red bell peppers, and spicy teriyaki sauce and had a tasty side dish to go with a piece of grilled chicken. You could use any summer squash for this recipe (or pretty much use any vegetable combination).<br /><br /><strong>Ingredients</strong><br /><ul><li>1 1/2 cup summer squash (I used yellow pattypan)</li><li>3/4 cup red bell pepper</li><li>2 garlic scrapes</li><li>1/2 cup green onion</li><li>1 Tbs spicy yeriyaki sauce (I used East-West brand, Spicy Ginger Teriyaki)</li><li>1/2 cup water</li></ul><br /><strong>Directions</strong><br /><ol><li>Slice/chop all vegetables.</li><li>Add water and garlic scrapes to a skillet.</li><li>Bring to a boil.</li><li>Add bell pepper and summer squash.</li><li>Cook until tender and the water has evaporated off.</li><li>Add teriyaki sauce and green onions. Heat through.</li><li>Serve as a side dish.</li></ol>Laceyhttp://www.blogger.com/profile/09610259291953237755noreply@blogger.com0