Spanish Tortilla

When I was living in Spain my host mom taught me how to make Spanish Tortilla. I don't really have measurements. So I decided to do a step by step picture post this time. Pretty much it's equal onions and potatoes (maybe 4 potatoes, 2 onions) sliced.

My host mom used a LOT of olive oil to make this, like boiling the veggies in it.

I just cover the bottom of the pan (7 in.) and when the oil is hot, add half of the onions and potatoes. Cook over medium high heat.

I always forget the salt and pepper. And even when I do, I never put enough salt in. (I should measure it next time.)

Cook potatoes, stirring occasionally, until tender and potatoes kind of break when you push on them (12 min.? depends on how thick you slice them.) Remove from pan and cook the rest of the onions and potatoes (add more oil if needed).

While they're cooking, crack 7 or 8 eggs in a bowl and add a few tablespoons of milk (like if you were making scrambled eggs).

Beat eggs.

Pour half of the eggs in the pan over the potatoes/onions. Use a fork (or wooden spoon- gotta be care with my new nonstick pans). and kind of jiggle (?) the potatoes around to get the eggs between everything. Do not stir/mix. Let cook on low for 10 or so minutes. Until only a little runny on top.

Cover with a plate and flip over. (I hold the frying pan in my right hand and plate in my left.

Then slide it back into the pan to let the (what used to be the) top cook.

Cook for a few more minutes. You can flip again if needed.

Flip it out onto another plate and you're done.

Here's what it looks inside:

My host mother would always serve it with a baguette and salad consisting of lettuce, tomatoes, vinegar, salt, pepper, and, oh! that's right, olive oil.

Turkey Meatloaf

Since being married I have never made meatloaf. Kurt says he doesn't like it. I remembered it being good so when ground turkey went on sale I jumped at the chance to make the Barefoot Contessa's Turkey Meatloaf.

To be honest, I'll admit, it doesn't look that appealing in loaf form:
But it made a pretty yummy dinner. Kurt ate it and didn't complain. I really liked the left overs as a sandwich.

Borscht

This is my Grandmother's recipe. She didn't give it to me because she doesn't have it written down. Last time I visited her I had to watch her make it and try to take notes (so that's why it's a little strangely worded). I've tried making it myself but it didn't taste quite as good as when Grandma makes it (isn't that how it always goes). This is one of my favorite dishes. I distinctly remember asking my mom to make me this for my birthday one year (I think that's like the third time I've said that about a dish).

Grandma B’s Ukrainian Borscht
½ onion
1.25 lb beef (chuck stake) w/ bone in - cut off fat before cooking
salt

1 beet (for color)
2 potatoes
1 carrot
1 lb cabbage - cut into 4 wedges then slice
32 oz tomato juice
1 T Parsley
1 small onion
1 clove garlic
paprika

veg. oil

Boil meet with the 1/2 onion in salted water (6-8c) until cooked and tender.
While meat is cooking peel and chop veggies.
Remove beef from pot- discard onion. Pour beef stock in another pot and add veggies. Cook until tender/soft. While cooking, clean (from bone) and cut up meat, then add to pot.
Add cabbage and cook for 5 min. then add tomato juice.

Fry a small onion and garlic in veg. oil with paprika, then add it as well.
Boil a couple more minutes. Garnish with sour cream and pressed garlic if you like.

Tastes even better the next day.

Roasted Winter Vegetables/Soup

The cool weather has made me feel like making soup. This one is made from the leftovers of the Barefoot Contessa's Roasted Winter Vegetables. Delicious! And so easy:

1 lb carrots, 1 lb parsnips, 1 large sweet potato, 1 small butternut squash

Peel, cut, toss with olive oil, salt and pepper and bake at 425 for 25-35 min. (Sprinkle w/ fresh parsley if you like.)

The Roasted Vegetable Soup is simple. Coarsely puree the roasted veggies in a blender/food processor, add chicken broth (or vegetable broth if you want to make it vegetarian) and heat it up! If you have an awesome blender like a VitaMix this would take minutes!

My husband really liked the soup but I think I like the veggies better.

Crustless Spinach Quiche

My wonderful friend Chelsea told me about this fabulous last minute recipe. Just keep a some frozen chopped spinach in the freezer and you'll be ready anytime you need a quick and easy dinner. Usually I garnish it with chopped tomatoes with salt and pepper and, since it's crustless, some french bread. This time though we had bruschetta (see post below) along with it- even better!

Crustless Spinach Quiche (allrecipes.com)

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 10 oz package frozen chopped spinach, thawed and drained
• 5 eggs, beaten
• 3 cups shredded Muenster cheese (I just use whatever I have- cheddar, monteray jack)
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 
  
• Preheat oven to 350 degrees F. Lightly grease a 9 inch pie pan.
• Cook onions in oil until soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
• Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Chicken Curry with Cashews

I have two curry recipes I like to make. I think of this one as my fancy curry. Probably because my friend, Karen, made it for a fancy Enrichment dinner. She went all out and decorated everything and even had little recipe cards next to the plates- which I'm so glad she did.

Also, this one has some extra ingredients that I don't usually have on hand and that my other recipe doesn't include like fresh ginger, cilantro, and cashews so I have to plan ahead when I make it. It also calls for cumin which I think gives it a kind of sweet aroma. It really is delicious.

(Sometimes the pictures just don't do the dish credit.)

Chicken Curry with Cashews (KAREN GREGSON)

¼ c. butter
2 medium onions, finely chopped (2 cups) (I also added a chopped bell pepper this time)
2 large garlic cloves, finely chopped
1 TBSP finely chopped peeled fresh ginger (I forgot to buy this so I just substituted ginger powder)
3 TBSP curry powder
2 tsp salt
1 tsp ground cumin
½ tsp cayenne pepper (Next time I might half this or add it at the end so the kids will eat it. I thought it was a bit spicy but my husband said it was perfect.)
3 ½ -4lb. chicken pieces (I just use 10 tenders or 3 or 4 breasts)
1 (14.5oz) can diced tomatoes
¼ c. fresh cilantro
¾ c. cashews (1/4 lb)
¾ c. plain yogurt
Cooked basmati or jasmine rice

Heat butter in a 5-6qt. wide heavy pot over low heat until foam subsides, then cook onions, garlic, and ginger, stirring until softened, about 5 minutes. Add curry, salt, cumin, and cayenne, cook, stirring for 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. Then just before serving, pulse cashews in a food processor until finely ground, then add to curry along with yogurt and simmer gently, uncovered stirring until sauce is thickened, about 5 minutes.

Chicken Tortilla Lime Soup

This is one of my favorite soups. I think the cilantro and fresh lime juice make it taste just like some I had in Mexico. Mmm The recipe has you make your tortilla strips, but I usually just use tortilla chips.

Chicken Tortilla Lime Soup (Raylene Hadley)
1-2 lbs chicken breasts or tenders seasoned with garlic powder, salt, pepper and 1/4 tsp cumin

(I usually just use 2 breasts)
olive oil cooking spray (I just use olive oil)
1 onion, chopped
1 red jalapeno, chopped (I can only find green, so that's what I use)
1 Anaheim chili, chopped
1/4 tsp chili powder
7 cups chicken stock or broth
1 c white sweet corn, fresh or frozen
1 can black beans, rinsed
1/3 c cilantro, chopped
2-3 medium avacadoes, chopped (into small chuncks)
juice of 1 large lime (1/4 cup)
½ c grated low fat jack or chedder cheese
tortilla strips

Preheat oven to 325 degrees. Place seasoned chicken in one layer on a baking sheet and bake for 15 minutes for tenders or 25 minutes for chicken breasts, or until jucies run clear. Remove from oven and cool. Then shred or cut into 1-inch pieces and set aside.

Spray a large Dutch oven or stock pot lightly with cooking spray and heat over medium high. Add onion and red jalapeno peppers to pan and sauté until onion is translucent. Add Anaheim pepers and 1/8 tsp. chili powder to onions and continue to sauté for another minute.

Add chicken broth to onion and pepper mixture along with chcken and corn, beans, cilantro, and lime juice. Simmer for 5-10 minutes over medium until all ingredients are heated through. Adjust seasonings if necessary with salt, cumin, extra lime juice and fresh pepper. Add chopped avacadoes.

Pour soup into bowls top with tortilla strips and cheese.

Yeild six 2-cup servings each at approximately 295 calories; 4.5 grams of total fat; 1.4 grams sturated fat; 31 grams total carboydtrate; 4.4 grams dietary fiber; and 33 grams of protien.

chicken cacciatore

Chicken Cacciatore from Better Home's Cookbook:

• 6 frozen chicken tenders
• 2 tablespoons olive oil
• 1 1/2 cups sliced fresh mushrooms
• 1 medium onion, sliced
• (added 1/2 cup chopped green pepper)
• 1 clove garlic, minced
• 1 14.5-ounce can diced tomatoes, undrained
• 1 6-ounce can tomato paste
• 3/4 cup dry white wine (used chicken broth instead)
• 1 teaspoon sugar
• 1/4 teaspoon dried oregano, crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary (didn't have this)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon snipped fresh parsley (skipped this)
• Hot cooked fettuccine or linguine (used spaghetti instead)

In a large skillet brown chicken on all sides in hot oil over medium heat about 15 minutes, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; set chicken aside.

Add mushrooms, onion, and garlic to drippings in skillet. Cook and stir about 5 minutes or until vegetables are just tender. Return chicken to skillet.

Mix together undrained tomatoes, tomato paste, wine, sugar, spices, salt, and pepper and add to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until chicken is no longer pink. Serve over hot cooked pasta.

Yes, that's a paper plate. I forgot to take a picture at dinner so later when I had a before bed 'snack' I snapped this. Mmm

breakfast for dinner

Sometimes we have breakfast for dinner. Usually when I haven't started dinner or planned something or realize there is no food in the house cause I didn't go shopping. Usually it's something like pancakes or waffles, maybe even french toast. Tonight I actually planned to make breakfast for dinner. We had eggs and "home fried potatoes." My mom used to make this with left over boiled potatoes so really there's no recipe, you just kind of wing it. But I did found something like it in a cookbook and discovered a good way to prep the potatoes when not using left overs.

Fried Potato Cubes

(tonight's version included:)

3 potoatos, peeled cubed

1/3 ? onion diced

1/2 bell pepper

Salt & Pepper

butter

chopped dill to taste (I had some in the freezer from another time)

Place potatoes in pot of water and bring to a boil and then continue to boil for 1 min; drain. Heat butter in large skillet. Add potatoes, onions, bell pepper, salt and pepper. Cook 10-15 min until browned, turning with a spatula (wait 5 minutes before turning them so they can brown). Add dill at the end.

Cheesy Beef Enchiladas

I'm almost embarrassed to post this recipe (actually, I'll just add a link). I'm just trying to "keep it real." I don't make things with "cream of [whatever]" soups much anymore. But it seemed there was no food in the house so I did a search on allrecipes.com for the ingredients I did have and found this one. It turned out pretty good and the kids even ate it. If I make it again I might just try substituting sour cream for the cream of chicken soup.

bbq chicken sandwiches

Tonight we had barbecue chicken sandwiches. I often make these when I have left over chicken, or when I just have a craving for barbecue sauce. I found a recipe for bbq sauce in my Better Homes Cookbook a few years ago and started making it from scratch most of the time because I didn't like that corn syrup was a main ingredient in bottled sauce. Once I discovered Trader Joe's bbq sauce (no corn syrup) I use that if I have it. But I still like to make it myself.

I recently found this recipe that uses agave (on the Xagave.com website) and wanted to try it. It's a lot different from the other one I use, but it was good. It seemed like it was going to be too tangy/vinegary, but it turned out okay. I might decrease the vinegar next time.

2 cups tomato sauce
1/2 cup water
1/2 cup balsamic vinegar
1/3 cup Xagave
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1/2 tsp. salt
1 tbsp. French’s mustard
1/4 cup Worcestershire sauce

Combine all ingredients in a sauce pan and whisk together. Bring to a boil, reduce heat and simmer for about 45 minutes.

I left two chicken breasts cooking in the crock-pot all day so it was super tender and just fell apart when I took it out. I mixed it together with the sauce and served it on whole wheat hamburger buns and had corn on the cob as a side.

beef broccoli

When it comes to meat I don't usually deviate from my habit of chicken breasts and ground beef. I just don't really know how to cook meat, so it intimidates me.

But I felt like doing something different and saw a package of 'stir fry beef' at the grocery store so I brought it home and found this Broccoli Beef Stir Fry recipe at Allrecipes.com and followed the suggestions of the first reviewer listed. It's really simple and really fast.

1/8 c flour

1 (10.5 oz) can beef broth

2 T sugar

2 T soy sauce

1 lb boneless round stake, cut in small pieces (I bought about 1/2 lb stir fry beef)

1/4 t ginger powder

2 cloves garlic, pressed

1 head broccoli cut up (4 or 5 cups)

Whisk together flour, broth, sugar, ginger, and soy sauce. Set aside.

In a large skillet cook meat on high heat for 2-4 min. just until browned. Stir in broth mixture, garlic and broccoli. Bring to a boil then simmer for 5-10 minutes, until sauce thickens.

Swedish Meatballs

Mom's Swedish Meatballs

1 lb ground beef

1/2 c bread crumbs

1/4 c milk

salt and pepper to taste

4 Tbspoons finely chopped onions

1 egg, slightly beaten

butter to fry in

Mix together bread crumbs, milk, onions, egg, salt and pepper. Let sand for 5 minutes. Add ground beef and mix well. Form into small balls (1.5 in) and fry in butter, turning frequently. (I found I usually make them too big and then they don't cook as well. If they're falling apart or burning before they're done cooking, try making them a little smaller.)

Gravy

After you've fried the meatballs. Add about 1 or 2 cups water to pan along with some bullion cubes (enough for amount of water). Stir together 2 or 3 tablespoons with some water -just so it's pour-able. Slowly pour into pan while whisking. Bring to a boil and then simmer until thickened. Add 2 or 3 teaspoons soy sauce (for color).

Eggplant Parmesan

I love this dish. It's a nice way to add something substantial to a pasta night without using meat. (These are the pictures you get. I don't have a final picture cause I realized I didn't have any mozzarella cheese so I covered it and put it in the fridge and made it for dinner the next day. Just imagine mozzarella sprinkled on top and baked in the oven. Mmm)

1 eggplant, peeled and cut into 1/2 inch slices

1 egg, beaten with 1 Tablespoon water

1/4 cup flour

salt and pepper

2 tablespoons oil

1/3 parmesan cheese

1 jar spaghetti sauce

1 cup shredded mozzarella cheese

Dip eggplant slices into egg and then flour. Heat oil and cook a few eggplant slices in frying pan until golden. Drain on paper towel. Repeat with rest.

Put eggplant in a casserole dish and sprinkle with parmesan. Spoon sauce over eggplant and then top with mozzarella. Bake at 400 for 10-15 minutes.

Battered, and fried.

Sprinkled with freshly grated parmesan cheese- I love my Microplane Zester!

Covered with sauce. (Sorry, I don't have a finished product. At this point I realized I didn't have any mozzarella so it went in the fridge until the next day and then I didn't have time to take a picture.)

Easter Candy & Tortilla Soup

The kids ate pretty much all their Easter candy for breakfast. :P I guess I shouldn't be surprised.

We were supposed to go to a pot luck for Easter dinner, but Kurt and I came down with some serious sinus colds and we decided to spare everyone and stay home. So I made this Tortilla soup for Easter dinner. Not traditional, but hopefully it will get us feeling better quick. I usually try to make meals with lots of onions and/or garlic when we've got colds at our house.

Tortilla Soup

2 Tablespoons grapeseed oil

1 onion, chopped

2 cloves garlic, pressed

1 Anaheim chile, seeded, small diced

1 jalapeno chile, seeded, small diced

2 (14.5 oz) can chicken broth

1 (14.5 oz) can diced tomatoes

1/2 teaspoon kosher salt

1 cooked chicken breast, diced (I cut it into 3 smaller pieces sprinkle with salt, pepper, cumin and bake at 400 for 20 min.)

1 or 2 ripe avocados, chopped

chopped fresh cilantro

Garnish:

tortilla chips

shredded cheddar cheese

lime wedges

Cook onions in oil for a couple minutes. Add garlic and chilies and cook until tender. Mix in broth, tomatoes, salt, and chicken. Let simmer until heated though. Add avocados and cilantro right before serving. Place tortilla chips in each bowl, fill with soup, top with cheese and squeeze in lime.

Sweet and Sour Chicken

Right after Eleanor was born my sweet neighbor brought us dinner, it was this recipe. She had no idea it was one of my favorites when I was little. I even requested it for a birthday dinner once. Tastes just like mom's.

(For some reason no store around here carries pineapple tidbits -shocking I know! So I have to stock up whenever I go to Utah.)

Sweet & Sour Chicken

1 Tablespoon oil

1 chicken breast cut in small pieces

1 onion, large diced

1 green bell pepper, large diced

4 carrots, sliced

1 can pineapple tidbits, drained (juice reserved for sauce)

Sauce

Pineapple juice plus enough water to equal 1 1/2 cups liquid (usually about 1/2 cup water)

1 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon ground ginger

1 Tablespoon soy sauce

1/4 cup vinegar

1/2 cup brown sugar (I used half brown sugar, half agave)

2 Tablespoons corn starch

Heat oil in large skillet. Add chicken and fry until mostly cooked. Wisk together all sauce ingredients. Add sauce and veggies to chicken and cook covered until veggies are tender (I never set a timer, I just poke the carrots). Serve over rice.

panini style grilled cheese and pesto

I would often make grilled ham and cheese sandwhiches on our George Forman. It reminded me of the panini grill at the Marketplace Cafe in the atrium of the Tanner Building at BYU. Delicious. A friend of mine told me about a pesto sandwich she makes with Trader Joes bread and now it's a favorite at our house as well.
Sourdough bread (I like the 4 cheese kind at Trader Joes)

Pesto Sauce (also buy this at TJs- near the hummus)

Cheese (usually mozzarella, but whatever)

Sliced tomatoes, left over rotisserie chicken, or whatever sounds good

Spread butter on outside of bread, pesto on inside. Layer one piece of bread with cheese, then tomatoes, and some more cheese (mostly to make sure it sticks to the other piece of bread). Place other slice of bread on top and throw it on 'the george' (as we call it).

Oops

I noticed there were was only half an onion in the fridge today so when I went shopping I picked up a bag of onions. While putting away the groceries at home I decided to put the onions in the cupboard instead of the fridge because there wasn't much. When I opened the cupboard I found a bag of onions already sitting there. I guess I had the same idea the last time I went shopping. :P

So, tonight I made my mom's "Poor Man's Soup." a.k.a. Onion Potato Soup a.k.a. Potato Soup (for my sister growing up- she didn't like onions so we would tell her it was just potatoes). We ate this a lot when I was little and often we would have Swedish Pancakes afterwards. Mmmm Both are definitely on my list of comfort foods.

1 1/2 Tbsp butter

3 onions, cut in half and sliced

5 potatoes, peeled, cut in half and sliced

4 cups water

chicken bullion to equal water (or use broth)

parsley (dried, or fresh finely chopped)

salt

pepper

Melt butter in pot and add onions. Cook until soft. Add potatoes, water and bullion. Bring to a boil and then lower temperature and simmer until potatoes are soft. Add parsley, salt and pepper to taste.