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Spotlight on Dill

Posted on April 20, 2011 by chronicinthekitchen

We’ve been enjoying Earthbound Farms Fresh Herb Salad which includes the following:

Organic baby lettuces (red and green romaine, red and green oak leaf, lollo rosa, tango), organic red and green chard, organic mizuna, organic arugula, organic frisée, organic radicchio, organic parsley, organic dill, organic cilantro.

The fresh dill in this salad is very nice.  An annual plant, it grows about 30” high.  A member of the parsley family, it may help to relieve indigestion, bloating, gas and cramping.

This very familiar and popular herb works well in potato salad, pasta salad, scrambled eggs, dips, salad dressings and sauces and leek and potato soup.  It also pairs nicely with salmon or any white fish.

Here is a recipe that is easy to pull together:

Randy’s Cucumber Pasta Salad

3 cups cooked pasta such as penne

½ c. thinly sliced carrots

½ c. thinly sliced celery

1 c. parboiled broccoli florets

1 green onion, thinly sliced

¼ c. chopped onion

½ to ¾ c. creamy cucumber salad dressing

1 tsp. dillweed

salt and pepper to taste

Combine all ingredients in a large bowl.  4- 6 servings.

1 Comment

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Meatless Monday: Grilled Apple and Gouda Sandwich

Posted on March 21, 2011 by chronicinthekitchen


Red Pepper Jelly or Chutney

4 slices whole grain bread

3 oz. gouda, sliced thin

1 apple, cored & sliced thin

A little margarine or butter

Lightly butter both sides of each sandwich.  Then, spread the condiment (jelly or chutney) on the opposite side of two of the slices of bread.  Arrange cheese and apple on top of bread with the chutney or pepper spread.  Cover with remaining slice of bread. [Butter side up]  Press firmly down.  Repeat with remaining bread, cheese and apples such that you have two sandwiches.  Heat a non stick pan over medium heat.  Cook 3 minutes per side or until golden brown.  Slice and serve.  Makes two sandwiches.

4 Comments

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Orange Almond Raisin Bars

Posted on March 14, 2011 by chronicinthekitchen

Adapted quite a bit from a Company’s Coming recipe

1/2 c. non-hydrogenated margarine, melted

1/2 c. sugar

1 – 2 T. grated orange rind

juice of one half an orange

1 egg

1 c. flour

1/2 tsp. baking soda

1/2 c. sliced almonds

1/2 c. raisins

Combine melted butter with sugar, orange rind and juice in large bowl. Blend well. Add egg and beat.  Mix together flour and baking soda first then stir into batter.  Add almonds and raisins.  Scrape into a 9 x 9 inch pan that has been sprayed with cooking spray.  Bake at 350 F for 20-25 minutes, being careful not to overbake.  Cut into 36 squares.  When I scraped this into the pan, I thought there was no way this would work out but it rose beautifully.  I have a “hot” oven so I baked it for 20 minutes and that may have been a bit too long.

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Meatless Monday: Slow Cooker Tomato Sauce

Posted on March 7, 2011 by chronicinthekitchen

Prep Time – about 25 minutes [excludes pureeing time]

13 Roma Tomatoes, cored, seeded and halved

1 large (28 oz.) can diced tomatoes

1 large onion, chopped

1 pepper, chopped

2 stalks celery, chopped

Spices:  Italian Seasoning, Garlic Powder, Cayenne powder, to taste

Brown onion, pepper and celery in a bit of oil or cooking spray.  Place in cooker along with the prepared fresh tomatoes and the canned tomatoes.  Add spices.  Cook on low for about 10 hours.  If you prefer your sauce “chunky” or want to save more time, leave it as is after cooking.  If you prefer a smoother sauce, puree it a bit with a hand blender or in the blender.  This makes quite a bit of sauce.  It would help to buy a package of pre-chopped peppers and onions if the same is available in your area.

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Great Morroccan Garbanzo Salad

Posted on January 26, 2011 by chronicinthekitchen

2/3 c. each quinoa and millet

1 14 oz. can chickpeas, drained and rinsed

1 stalk celery, chopped

2-3 green onions, sliced

1 carrot, peeled and diced

1/2 pepper, chopped

1/2 c. raisins

Dressing

Combine in a covered container:

1/4 c. oil

1/2 c. lemon juice

1/2 tsp. each garlic powder, cumin, nutmeg, cinnamon, salt and pepper

1 T. liquid honey

Rinse millet and quinoa.  Bring 1 1/3 c. water to a boil, add millet and quinoa.  Lower heat to medium and cook, uncovered, about 20 minutes until most of the liquid is absorbed.   Put in a bowl with the vegetables and raisins.  Add dressing, stir to combine.  Chill in the fridge several hours.  Makes about 4- 6 servings.

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Meatless Monday: Dutch Banana Baby

Posted on January 24, 2011 by chronicinthekitchen

Bananas carmelizing in the frying pan with margarine, sugar, and spices.

Also called German Pancakes, these are baked in the oven and served with either fresh squeezed lemon, butter and powdered sugar, or fruit toppings and syrup.

I’ve got a touchy tummy today (and apparently a fondness for alliteration) so I’ve made this for lunch. Adapted from a recipe in my Vitamix book.

Grease a 9″ pie plate. Preheat oven to 400F.
Saute the following in a frying pan on medium heat for about 5 minutes until everything melts and the sugar browns:
4 firm-ripe bananas, sliced
2 T. margarine
1.4 c. sugar
1/2 tsp. cinnamon and nutmeg

Place into the prepared pie pan.

Combine in a blender or by hand:
3 eggs
1/2 c. all purpose flour
1/2 c. milk or dairy-free milk
1 T. reduced fat sour cream or yogurt
1/2 tsp. salt
1 tsp. vanilla

Pour over the banana mixture. Bake for 20 minutes. Serve with any of the above mentioned accompaniments.  Also awesome with sliced apples instead of the bananas.

4 Comments

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Curried Quinoa Salad

Posted on January 13, 2011 by chronicinthekitchen

1 cup raw quinoa (2 cups cooked)
3/4 cup thinly sliced dried apricots
2 green onions, thinly sliced
1/2 cup toasted walnut pieces
1/4 cup chopped fresh cilantro or 1 T. dried
2 T. curry powder
1/4 cup rice or other vinegar
1/3 cup canola oil
2  tsps. ginger – either ground or pureed

 

Prepare quinoa (see below). In a bowl, combine cooked quinoa, dried apricots, green onions, walnut pieces and cilantro.

 

In a separate bowl, whisk together curry powder, rice vinegar, canola oil and ginger until combined. Drizzle over quinoa mixture and stir to combine. Season with salt and pepper.

 

To prepare quinoa: Rinse one cup of quinoa thoroughly in a strainer under water (if you don’t rinse it thoroughly, it will taste bitter). Shake off excess water. Add 2 cups of water and bring to a boil. Cover saucepan with a tight lid and reduce temperature to a simmer. Cook for 15 minutes or until quinoa is tender and water has been absorbed.

 

While quinoa is cooking, you can toast the walnuts and slice the dried apricots and green onions.  To toast walnuts easily, place in a frying pan over medium heat that has been sprayed with cooking spray.  Cook stirring occasionally until walnuts are browned, about 5 minutes.  Remove from heat.

 

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Meatless Monday: Macaroni and Cheese

Posted on January 10, 2011 by chronicinthekitchen

I absolutely love my Vitamix blender; it is the bomb! I am able to make, and heat, cheese sauces in it. No more burning the milk on the stove. I highly recommend buying one, but they are expensive. Here is a simple cheese sauce recipe (adapted from the Vitamix recipe book) that can be blended, thickened and heated in the Vitamix. Add to 2 cups cooked macaroni and mix thoroughly.

1/4 c. flour
1/4 c. margarine
1/4 tsp. salt
1 1/3 c. milk

Dash of garlic powder, onion powder, pepper, oregano and cayenne pepper.
Place all ingredients in the Vitamix and blend on high for 3 – 4 minutes or until heavy steam comes out of the vents (mixture will thicken as it heats.)  Remove lid plug and add 1 cup cubed Cheddar or other cheese through this opening. Blend another minute.

The result is Comfort Food Yum!

2 Comments

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Easy Thai Soup or Salad

Posted on January 7, 2011 by chronicinthekitchen

I haven’t had this for a meal for a long time but sure enjoyed it today.
1 package Thai Kitchen Rice Noodle Soup
About 1 cup frozen vegetables
Chopped leftover cooked chicken, beef, shrimp, tofu

Bring 2 cups water to a boil; add noodles, seasoning packets and frozen vegetables and cook approximately 3 minutes. Stir in leftover protein and let it heat a bit. Pour into a bowl and enjoy.

You can also eat this as a salad by cooking the noodles according to package directions, then draining and rinsing them with cold water. Add seasoning package, fresh vegetables and protein and a little olive oil and lemon juice, or salad dressing of your choice. Serves one.

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Black Bean Vegetable Soup

Posted on January 4, 2011 by chronicinthekitchen

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, rinsed and drained
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

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