Apple-Bacon Coleslaw

Apple-Bacon Coleslaw. Yes, you heard me right. And it's amazing!!! I saw a recipe for it, but the girl's blog was down when I actually went to put it together, so I improvised. Here you go...

1/2 head of cabbage, sliced very thin
1 lb bacon, cut into small pieces and fried
1 apple, skin on, sliced and diced (I used Honey Crisp because that's my favorite)
Juice from one lemon
1/2 red onion, sliced thin
1/4 cup of Gulden's Spicy Brown Mustard
1/4 cup mayo
2 tbsp apple cider vinegar
salt and fresh ground pepper

Just gather all the ingredients, put them all together and mix well. I made it a day before I wanted to eat it to let it marinate and think about just how awesome it wanted to be. This was a side for pulled BBQ pork. I also made potato salad because the weird old man that lives upstairs won't eat cabbage.

Edit: This was so seriously delicious, but after some discussion with my husband we have decided that next time I need to use two apples, and chop everything a lot smaller. 

Roasted Asparagus and Mushrooms

This week's challenge is asparagus. I love asparagus! We usually eat it about once a week, and this is one of the easiest and tastiest ways to prepare it.

To start prepping your asparagus you need to either cut the ends of the stems off, or gently bend them until they break off on their own. I use the bend method.

Pre-heat your oven to 400 degrees. Lay the asparagus out in a single layer on a cooking sheet, then add mushroom slices if you like mushrooms. These were large, pre-sliced button mushrooms that called out to me in the grocery store.

Spray everything with a little olive oil, then sprinkle some salt, fresh ground pepper and a little coarse ground garlic on it.

 You can see that this garlic is a lot more coarse than regular garlic powder.

Roast in the oven for about 10-15 minutes.

I served this with roasted potatoes and grilled flank steak. Sometimes I will also add a little fresh lemon juice before cooking the asparagus, and other times I melt freshly grated Parmesan cheese on it during the last two minutes in the oven.

Kale Sauteed with Bacon

Kale is delicious. Bacon is delicious. Together, they are magic!

2 bunches of kale (This stuff really cooks down and we love it!)
4-6 pieces of bacon, cut into small pieces
salt and pepper to taste

Start by removing the kale leaves from their stems. I just  tear it right off the stems.

Next I put it in a colander for a good rinse.

Put the bacon in a large pan and bring the heat to about medium, maybe a little lower.

Once the bacon is about halfway cooked start adding the kale.

Every few minutes you should move the kale around in the pan with some tongs, flipping it over and mixing it up with the bacon.

Continue adding the kale as it wilts down, until it is all in the pan. 

Cook to desired texture. I like to be sure that it is all wilted and some of it is starting to get a little crispy. Add salt and pepper to taste. I don't add any salt because there is enough in the bacon, but I do add freshly cracked pepper.

Candied Beets with Vanilla-Balsamic Reduction and Goat Cheese

I went to a little place in Old Ellicott City called Pure Wine, and they had beets on their tapas menu. I had never had beets, and since it was happy hour, and the apps were cheap, I figured, what the hell? So I tried them, and I loved them. I tried to re-create the recipe, and I came pretty close and they are yummy!.

You will need...
A bunch of beets. You can buy them at the grocery store, but check out your local farmers market. The food is so fresh and it's nice to put a face to the person who grows your veggies. Plus, They are usually pretty cheap. You can get so much for so little!
Butter
Brown sugar
Balsamic vinegar
Vanilla extract. The first time I made these I sprang for vanilla beans, but they are really expensive and extract was just as good.
Chevre cheese. I used regular chevre, but last night my friend made them and she had found a delicious honey chevre. YUM!

Start with the beets. Cut off the tops and bottoms. I haven't figured out what to do with the greens yet, but I'm working on it. Peel them, then cut them into chunks. Saute the beets with some melted butter and brown sugar.

While you're doing that, start the reduction. Put the vinegar and extract (Sorry, no measurements) into a small sauce pot and simmer, whisking occasionally until it has reduced.

Just before serving, add the sauce to the beets, then top with some crumbled cheese. A little cheese may go a long way. Some are stronger than others. Just remember that you can always add more, but it's difficult to take it away.

Sorry, no pic right now, but I'll add one the next time I make them. Enjoy!

Sauteed Spinach

Easy, Yummy, Healty.

1 large package of baby spinach leaves
1 tbsp butter
Salt and pepper

Melt butter in a large sautee pan. Add spinach a little at a time, it will shrink up A LOT! Continue tossing as you add more spinach. Sprinkle with salt and pepper and serve.

Oven Baked Tofu

Okay, I know I got the idea for this from someone else's blog, but I really can't remember what is was, so I'm sorry for not giving credit! I served this as a side with my beef and veggie stir fry, but you could certainly use it as the main dish in the meal instead of beef. Tofu is a great vegetarian option for anyone who is looking to reduce their meat intake.

1 block extra firm tofu
1 tsp sesame oil
3 tbsp soy sauce

Cut the tofu in four equal slices. Lay tofu over paper towels and place paper towels on top as well. The goal is to try to remove as much moisture as possible. Gently press the paper towels onto the tofu. Use more if needed. Once that's done, mix the sesame oil and soy sauce together. You may need to use a whisk to really incorporate the two. Pre-heat the oven to 350 degrees (I used my toaster oven). Use a pastry brush to brush both sides of each piece of tofu. Allow this to sit and absorb while the oven heats up. Spray a baking sheet with cooking spray and place tofu on cooking sheet. Cook the tofu for about an hour or so, re-coating with sesame-soy mixture every ten miutes until all the liquid is gone. Cook until tofu is firm to the touch and nicely browned. I also seem to remember that the blog I got this from advised adding some sesmae seeds and scallions when it was done. That sounds yummy to me, but I didn't have any on hand.

Veggie and Pasta Salad

I call this Veggie and Pasta Salad because I usually end up with more veggies than pasta. This is super easy and delish! I really like a very colorful pasta salad, so I use a tri-color rotini pasta and lots of fresh veggies. I usually use cherry tomatoes, red and yellow peppers, carrots, broccoli, cucumber and red onion. I also like to add a can of garbanzo beans for added flavor, texture, protein and fiber.

Prep the pasta according to the directions on the package. While that's cooking cut up the veggies and toss them in a large Tupperware. When the pasta is done cooking, drain it and rinse it in cold water. Add pasta to the container. Top with your favorite Italian dressing. I always use Wishbone Robusto Italian. I've tried others, but I think this is the best for this dish. Some of the others didn't seem flavorful enough to me, but hey, use whatever you like! Chill in the fridge for at least an hour before serving. I also like to serve it with freshly grated Parmesan or cheddar on the side for a garnish.

This can be a great vegetarian meal or side dish. It's a must have for any large spring or summer gathering beacuse it is a nice, light dish, it's healthy, and it makes so much that it's great for sharing. It also pairs really well with simple, grilled chicken breast.

Honey Glazed, Roasted Carrots and Parsnips

This one is easy, plus you could do just carrots, or just parsnips.

1lb carrots
1lb parsnips
honey
olive oil
salt and pepper

Peel carrots and parsnips and cut them into 2 inch pieces. Put them into a Pyrex dish. Drizzle with honey and olive oil. Sprinkle with salt and pepper. Mix it all up and cook for about 25-30 minutes at 350 degrees. There is a pic on a previous post.

Garlic and Rosemary Roasted Potatoes

This is one of my faves and everyone I've ever made it for likes it!

1lb potatoes, I use organic baby reds, but Yukon's or fingerlings are good too. Really, just use whatever kind you like best.
Olive oil
crushed dried rosemary, or chopped fresh rosemary
fresh minced garlic
salt and pepper

Cut the potatoes into one inch cubes and toss them into a Pyrex dish. Mince the garlic and toss that in too. Sprinkle generously with crushed rosemary, fresh ground pepper and coarse salt. Drizzle olive oil over the whole thing and mix well. Cook for 30-45 minutes at 350 degrees, stirring every 15 minutes.

Homemade Cranberry Sauce

I got this recipe from my darling sister-in-law (Thanks Chandra!) and it couldn't be easier! I still like the canned stuff, but this is way better!

1 cup sugar

1 cup port wine (Cheap stuff will do just fine)

1 bag fresh cranberries

Put the sugar and wine into a sauce pan and stir while slowly bringing to a boil. Make sure sugar melts all the way. Reduce heat to a simmer and add cranberries. Continue to simmer, stirring occasionally, until the cranberries begin to pop. When the berries have popped it's done! Remove from heat. When they cool put them in the fridge. That's it!

Fruit stuffing

This is the stuffing I make for the people in my family that don't eat meat, or at least pork.

1 loaf wheat bread, cut into small cubes

1/2 loaf white bread cut into small cubes

1 pkg craisins

1 granny smith apple, cut into small pieces ( I leave the skins on because it's healthier and more colorful)

1 honey crisp apple, cut into small cubes

1 pear, cut into small cubes

butter

3 eggs

vegetable broth

parsley

poultry seasoning

salt and pepper

Day one: cut up breads and leave out overnight on a large cookie sheet. Periodically mix it up to expose under layers to the air and get stale.

Day two: Cut up apples and pear. Put half of the bread crumbs in a large bowl. Melt a stick of butter and add it to the bread crumbs. Add eggs and fruit. add generous amount of parsley, poultry seasoning and salt and pepper. Mix well. Slowly add veggie broth and bread crumbs, mixing well until well moistened, but not too wet. Transfer everything to a large Pyrex dish and bake at 350 degrees for 30 minutes.

Italian Sausage Stuffing

For Christmas and Thanksgiving I always make two kinds of stuffing to accommodate the differing palates in the family. This one is savory with lots of veggies, Italian sausage and garlic. The other is somewhat sweet with apples, pears and craisins.Again, I don't really use measurements. I usually just go by smell, look and taste. The recipe fits into a 13x9 Pyrex dish and feeds 10 people or so.

1 loaf wheat bread, cut into small cubes
1/2 loaf white bread, cut into small cubes
1 pkg sweet Italian sausage
carrots, diced
celery, diced
yellow onion, diced
garlic, minced
3 eggs
butter
poultry seasoning
parsley
chicken broth
salt and pepper

Day one: Cube breads and let them sit out over night on a large cookie sheet. Periodically mix it up to expose it to the air and get stale. Dice veggies and garlic and store overnight in an air-tight container in the fridge. Cook sausage, I pan fry it with at least one bottle of beer for extra flavor.  Cut into small chunks and store in fridge overnight.

Day two: Melt a stick of butter in a large sautee pan. Add veggies to pan and cook over medium heat until softened. Put half of the bread crumbs into a large bowl. Add the veggies and sausage and mix well. Add some more bread crumbs. Add eggs, mix well again. Sprinkle a generous amount of parsley and poultry seasoning, salt and pepper. Start mixing in chicken broth, a little at a time. add the rest of the bread crumbs, then more broth. Continue adding chicken broth and mixing. You don't want the stuffing to be too dry, but you also don't want it to be too wet. Once everything is well mixed and properly moistened transfer it to the pyrex dish. Bake at 350 degrees for about 30 minutes.

Wasabi Pea Crusted Salmon w/ Honey-Ginger Roasted Carrots

A couple of weeks ago we stopped by the Catonsville Gourmet Market to pick up some truffle butter. They no longer carried it, and it was a crucial ingredient in that evening's meal, but the owner was nice enough to give me a small ramekin of truffle oil free of charge. He suggested that I try infusing butter with the oil. Then as we were checking out everything else they had we saw some containers of wasabi pea crust. I'm sure I could make this on my own, but since I have no food processor, I figured I would give their's a try. (I had to make the truffle butter using my blender! I really hope Santa brings me a new food processor!)

Anyway, last night I decided to make salmon crusted with the wasabi peas, roasted carrots, glazed with honey and powdered ginger and a simple steamed white rice.

Wasabi Crusted Salmon
4 salmon steaks or 1 large fillet, cut into 4 pieces
1 cup crushed wasabi peas
1 egg

Pre-heat oven to 350 degrees F. Beat the egg with 1 tbsp water. Dip each piece of salmon in the egg wash and press, skin side up, into wasabi pea crust. Carefully place in a baking dish, sprayed with cooking spray, skin side down. Bake for 20 minutes, or until opaque throughout.

Honey-Ginger Glazed Carrots
1 lb carrots, peeled and cut into large chunks
powdered ginger
honey
olive oil
Coarse ground salt and pepper

Place carrots in a separate baking dish. Sprinkle with powdered ginger, salt and pepper. Drizzle a small amount of olive oil (1tbsp?) and a generous amount of honey (1/4 cup?). Stir well and bake in oven at 350 for about 20 minutes.

I don't always use measurements. Most of the time I just eyeball the amounts. You can always use more or less to suit your tastes. I also like my carrots crispy. I cannot stand eating over cooked carrots. They could have gone a little longer, but I thought they were great just the way they were.

I really only made two pieces of salmon this way. My husband and I love salmon, but my father and brother also live with us. Dad likes salmon, but hates peas of any sort. My brother hates all fish. So, because I like to make sure they all eat well, I made one piece of salmon and one piece of chicken that I baked and glazed with a mixture of soy, teryaki, honey and lemon juice.

Hearts of Palm Risotto

I really like risotto and hearts of palm, so I figured I would blend the two!

2 tbsp evoo
2 tbsp butter
1/2 cup dry white wine (optional)
1 cup arborio rice
1/2 medium yellow onion, diced
3 cups chicken or vegetable broth
4 hearts of palm, sliced 1/4 inch thick
2 tbsp chopped fresh parsley
1/4 cup fresh grated Parmesan Reggiano cheese

-In a large sautee pan melt 1 tbsp butter with evoo on medium heat. Cook onions until transparent (about 3 minutes). Add rice and allow evoo and butter to be absorbed. Add wine(if using). Allow wine to cook for about 3 minutes to burn off the alcohol. Lower temp to medium-low. Add 1 cup of broth. Stir often while rice absorbs broth. Continue adding broth one cup at a time until fully absorbed and rice is tender. You may need a little more or less than 3 cups of broth. Just before serving add the additional tbsp of butter, hearts of palm, parsley and cheese. Add salt and pepper to taste. Serve immediately. Risotto gets gummy if it sits for too long. Enjoy!

This recipe is only vegetarian if you use vegetable broth!!! (Sorry, but there are some people out there who would not know this!)