Pesto and Pea Pasta with Salmon

Brian cooked the Salmon in a saute pan. He rubbed a bunch of herbs and spices on it before he cooked it in olive oil.

The pasta is:

Whole wheat penne

Frozen peas

Pesto (Classico)

fat free half 'n' half.

Soba Noodles with Tamagoyaki

Sorry for the multiple posting!

Ingredients:

Tamagoyaki (see below).

Soba noodles

Broccoli slaw

peanuts

green onion

Adapted from Teriyaki Penne recipe on page 27 of Fresh and Simple Vegetable Dinners by Jennifer Darling.

More Tamagoyaki.

Brian's Bento

Thanks to Costco and a dear friend that we are cat-sitting for, I had a surplus of veggies. I realized that I had everything I needed to make Japanese potato salad (I have had it before, but never made it). I found a recipe on the wonderful webpage Justhungry.com.

I added radish to the mix too, and I used red potatoes. I think the red potatoes are creamy in and of themselves, which means I can use a little less mayo. I boiled an egg, but it didn't come out right, so I didn't add it. I am terrible at boiling eggs! I also added a dash or two of sesame oil, and topped with sesame seeds.

I put it in a box with sesame snap peas. I made these a while ago, but with frozen peas. I just steamed the peas over the pan when I was boiling the potatoes.

Brian seemed like his bento box. I'm already craving the potato salad again!! So good!

Stuffed Bell Peppers

New recipe! I've tried this twice now.

Bell Peppers Stuffed with Rice, Spinach, and Sun-Dried Tomatoes

From: One-Dish Vegetarian Meals by Robin Robertson
"The rich flavor of these stuffed peppers is enhanced by the smoky sweetness of the sun-dried tomatoes. The rice mixture may also be used to stuff zucchini or other vegetables or enjoyed on its own."

4 large green, red, or yellow bell peppers
1/2 cup sun-dried tomatoes, packed in olive oil
1 tablespoon olive oil
1 large bunch spinach, washed, trimmed, and coarsely chopped
1 garlic clove, minced
3 to 4 cups cooked white or brown long-grain rice
1 tablespoon minced fresh Italian parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1. Preheat the oven to 350 º F. Slice off the tops of the peppers and remove the seeds and membranes. Plunge the peppers into a pot of boiling water and cook for 2 to 3 minutes or until slightly softened. Remove the peppers from the water and set aside, cut side down, to drain. Chop the tomatoes and set aside.

2. Heat the oil in a large skillet over medium heat. Add the spinach, garlic, and tomatoes, and cook until the spinach is wilted, 2 to 3 minutes. Add the rice, parsley, salt, and pepper and stir to combine. Fill the peppers with the rice mixture and place upright in a baking dish. Add a few tablespoons of water to the baking dish, cover, and bake until the peppers are tender, 30 to 40 minutes.

Once you have the gist of recipe, you really don't have to follow it completely. The first time I made this, the rice was a little too moist, so I added 2 TBSPs of pine nuts and 1/4 cup chopped green onion. The second time, the rice was a little dry, so I added some extra olive oil. The second time I didn't have parsley, but added about 2 tsp of dried herbs (oregano, thyme, etc). Both times I made it, I brushed the outside of the pepper with a wee bit of olive oil. The first time I made it, I just yellow peppers. The second time I used yellow, red, and green. It was good with all kinds.

Delicious both times! The extras kept well for lunch the next day too.

Cucumber Salad

My mother grows cucumbers. Well, actually, she tossed out a pack cucumber seeds to see what would happen and now she cucumbers coming out of her ears. They are the best kind - the pickling kind. The flesh is crunchier and there are less seeds than the dark green, over-waxed variety at the grocery store. My favorite thing to make is cucumber salad with these kind of cucumbers.




Cucumber Salad

cucumbers, divided in half and thinly sliced into crescents (I used 1)
thinly sliced onion (i used one slice of onion that I sliced up even further)
dried dill (I used a couple dashes)
salt and pepper to taste
rice vinegar (I used about a TBSP splash)
olive oil (I used about 1/2 TBSP splash)

Toss all ingredients together in a bowl. Refrigerate for at least one hour. Will last a couple days in the fridge.

Spinach Couscous Salad

While the photo shows that this salad is a big mess, it is really a great mix of textures. This salad has a lot of versatility - you can add almost anything you want. You can use any different type of cheese or no cheese at all. You can add any veggies or herb you want. This just happens to be the mix I made tonight. I grill the peppers and onions over the stove on a chili roaster that fits over one of my burners. It was a Christmas present, and when I opened it I seriously thought, "What the heck? When am I ever going to use this?" Truth is I use it at least 3 or 4 times a week. No joke. I don't use it just for chilies (actually, I have never used it for a chili), I grill onions, bell peppers, garlic, onions, eggplant, etc. I highly recommend if you have to buy a present for someone you don't know what to get, and you know they like kitchen stuff, buy them a chili roaster. Oh yeah, back to the salad... Here's the recipe:

Spinach Couscous Salad

3/4 cup water
1/2 cup couscous
garlic granules to taste
dried herbs (oregano, thyme, etc) to taste
salt and pepper to taste
red chili flakes to taste
5 mini bell peppers, tops removed
2 slices onion
1 tomato, chopped
3 TBSP chopped olives
about 1 TBSP red wine vinegar
about 1 1/2 TBSP olive oil
2 cups spinach, chopped
1/4 cup feta cheese

Add water to a medium sized, microwaveable bowl. Microwave until boiling. Add couscous, garlic granules, dried herbs, salt and pepper, and chili flakes. Stir to mix. Set aside.

Grill peppers and onion. Allow to cool enough to touch and then chop.

Fluff couscous, add chopped, grilled peppers and onions, tomato, olives, spinach, red wine vinegar, olive oil, and feta cheese. Toss to mix completely.

Asian Tapas

The other night I made an "Asian Tapas" spread for dinner (I suppose some would call it Dim Sum, but it wasn't that authentic - and it wasn't really a "spread," but I digress). It was vegetable potstickers (from a frozen package), Spring Rolls, and Edamame Hummus.

Brian actually made the Edamame Hummus while I prepared the spring rolls. The first time he ever cooked for me, that is what he made (and shrimp tempura and spring rolls).

Edamame Hummus

1 clove garlic
1/2 pound frozen shelled edamame, about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
salt to taste
1/2 teaspoon ground cumin (I'm not sure Brian uses Cumin anymore)
About 1/4 teaspoon ground coriander
About 3 tablespoons extra-virgin olive oil
About 1/2 teaspoon toasted sesame oil
toasted sesame seeds to garnish

Microwave the soybeans in a little bit of water until fully heated.

In a food processor, chop the garlic. Scrape sides and add edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander and process until until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and sesame oil.

Transfer to a small bowl, stir in drizzle with remaining oil and sprinkle with sesame seeds.

(the original recipe was from the Food Network Brian alters it slightly.)

I also made spring rolls, which basically what I did for Southeast Asia Night. This time I added the Bean Thread Noodles, Bell Pepper, Spinach, Broccoli Slaw, Shredded Carrots, Green Onion and Sesame Seeds.

I purchased some frozen vegetable potstickers at Central Market, and I just microwaved them. The corners ended up chewy, so it probably is better to steam them (or panfry, of course). I made the following dipping sauce to go along with them:

Soy Sesame Dipping Sauce

1/4 cup soy sauce
1/2 tsp garlic granules
1 tsp toasted sesame oil
sprinkle of toasted sesame seeds

Add all ingredients to a small bowl. Whisk together. (Measurements are approximate. I tasted and added more of what I thought it needed. You probably could use 1 clove of garlic finely chopped, but I went with what was easy).

Moscow Mojito and Grilled Salmon, Wasabi Mashed Potatoes, and Sugar Snap Peas

Since the weather was perfect tonight, Brian and I decided to grill salmon steaks. While Brian we heating up the grill, I put together some cocktails. I cannot take credit for the name. I put together this drink (per Brian's direction, honestly), and he gave it the name of Moscow Mojito, or just now as I was typing this he re-named it the "Soviet Summer Special." So, here you go:

Moscow Mojito AKA Soviet Summer Special

To a rocks glass filled with ice, add:
1 oz Vodka
1 oz Limoncello
splash (about 1/4 oz) Lime Juice
3-4 mint leaves

Fill to the to the top with seltzer. Garnish with a twist of lemon.

(Darn - the photo was blurry!)

Brian marinated the salmon steaks with Soy Vey, lemon pepper, garlic granules, and salt. They were super-duper yummy!!!

For sides I made Wasabi Mashed Potatoes and Sugar Snap peas.

Wasabi Mashed Potatoes

For 2 servings, boil 3 medium to large red potatoes. Cook until soft (I usually chop them up in chunks to make them boil quicker). Once you are able to stick a fork through them and pull it out easily, drain, and place in mixer bowl. Add 3 pats of butter and a little less than 1/4 cup half and half (or milk), about 1 and 1/2 tsp wasabi powder, salt and pepper. Mix until blended. Taste and adjust flavor.

The snap peas are super easy!

Sesame Snap Peas

Add desired amount of frozen snap peas to microwave bowl. Cook until fully cooked. Drain excess liquid. Toss with toasted sesame oil and toasted sesame seeds.

Veggie Gyro

Wanting something healthy-ish, but not really in the mood for another Greek salad, I decided to improvise and put the Greek Salad in a pita. Voila! Veggie Gyro! I made Tzatziki sauce to go along with it.

Veggie Gyro

Spinach
chopped tomato
chopped cucumber
chopped green bell pepper
chopped onion
chopped olives
feta cheese crumbles
pita
Tzatziki sauce (I halved the recipe, and I used dried Dill and it worked just fine. I also bought real Greek yogurt at Market Street).

Warm pita and fill with veggies, feta, and Tzatziki. Serve with extra Tzatziki on the side.

Veggie Tacos and Birthday Extravaganza

Yesterday, my family came over to our place for my mom's Birthday Extravaganza. The menu was:

Veggie Taco Filling
Beef Taco Filling
Flour Tortillas (from Rosa's Tortilla Factory), Grated Cheese, Chopped tomato, Avocado
Spanish Rice
Refried Beans
Queso
Salsa
Chips
Angel Food Cake with Strawberries and Whipped Cream and Dulce de Leche

My sister made the Beef Taco Filling and Refried Beans. Brian made the Spanish Rice and Queso, and I made the the Veggie Taco Filling and Dessert.

I came up with the Veggie Taco recipe when I lived with my parents. My mom would buy tons of vegetables that we would never get around to cooking before they went bad. One day I took what was in the crisper - some carrots, zucchini, onion, corn and spinach and tossed it into a skillet with some taco seasoning, chuck it in a tortilla, and voila! Veggie Tacos!

Veggie Tacos

1/4 cup extra virgin olive oil, plus 2-4 tablespoons extra
1 clove Garlic
1 small onion (3/4 cup) – chopped
1/2 cup carrots - chopped
1 bell pepper – chopped
1 cup frozen corn
1 medium zucchini – chopped
1 teaspoon cumin
1/2 teaspoon chili powder
1/8 teaspoon coriander
3 cups fresh spinach
Salt to taste

In a large pan over medium heat, sauté garlic and onion in 1/4 cup olive oil until just starting to soften (about 2 minutes).

Add bell pepper, carrots, and zucchini. Saute until just starting to soften (about 4 minutes).

Add corn, cumin, chili powder, and coriander. Stir well. As vegetables are cooking, add more oil if it is starting look dry.

Cook uncovered until all vegetables are cooked through (about 10 minutes), stirring periodically.

Stir in spinach and salt to taste. Cover and cook until spinach cooks down (about 2-4 minutes).

Serve in tortillas with shredded cheese, sour cream, and chopped avocado and tomato.

Brian's Spanish Rice made so much, I'll talk about that when have the leftovers!

Okay, so I cheated on the cake. I did not make it. I have never made an angel food cake from scratch, because it takes so many egg whites. I also realized that I don't have a pan to make it in, so I just picked one up at Tom Thumb.

I topped the store-bought cake with strawberries and whipped cream and dulce de leche. I made the dulce de leche from a recipe from Daisy Cooks!. I didn't cover it with foil, so it ended up lumpier with more sugar crystals than I wanted. Basically, you pour sweetened condensed milk into a dish (I used a square baking pan) , put it into a larger dish (I used a 13x9" baking pan). Boil water in a kettle, and pour water into the larger dish about halfway up (basically making a water bath). Cover loosely with foil. Put in a 350 degree and cook until it turns into dulce de leche. (about 45 minutes).

I sliced up the 2 pints of strawberries and tossed them with 2 tablespoons sugar and 1 Tablespoon Bouchant.

Everything was great, and another great part - Leftovers! (That will be the next post)