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We're very fortunate to live in a place where the aroma of hot corn tortillas welcomes shoppers at every supermarket, corner grocery, and gas station. This warm, paper-wrapped, ubiquitous food sells from dawn to dark and graces many, many tables valley wide. Early did I learn that any food becomes a 'taco' when wrapped in a tortilla.
But... what do you do with the leftover tortillas?
The very first Iron Chef (the Japanese version) episode that my mom and I watched was Battle Broccoli. It was the night that solidified what she and I always knew... there's no better vegetable in the world than broccoli and it belongs as stir fry! Note that I'm not suggesting in stir fry, but as stir fry -- center stage, the main event, the center piece. Following is one of many ways to prepare it. Here's to you, Mom!
Continue reading "Broccoli Stir Fry with Mushrooms and Green Onion" »
A little change of pace from burgers... a gourmet dog.
This coal grilled, all beef, kosher hot dog rests on a grill toasted bun slathered with guacamole, and topped with jalapeno and green onion.
Serve with a cold cerveza.
Comer con gusto!
Topped with fresh mozzarella, grilled onions, and the star of the show prosciutto, this burger delighted the taste buds with a playful, palate pleasing combination of saltiness (prosciutto), mellow smoothness (mozzarella), and sweetness (the barely caramelized onion).
"Little Rats"
These are a true valley delicacy -- queso (soft white cream cheese) stuffed inside sliced open whole jalapeno peppers (seeds intact for extra heat), wrapped with bacon. This trio is waiting to go out to the grill with the fresh made sausage (below the ratones in the brazing liquid/beer). They sit just off the flame, yet full in the heat and roast until the bacon begins to crisp, the pepper softens, and the cheese warms. Eat alone or in a tortilla with the evening's protein.
This is Madeleine's adorable cat bento box that we sent for from Japan. When the box arrived we enjoyed all the bento items, but also the Japanese newspaper it was wrapped in.
Herb crust, three cheese white pizza
Some time ago we began what has now become a tradition -- Sunday Pizza. After a busy morning, which often times begins at dawn and quickly becomes afternoon, I've not enough energy to cook. Oh sure, by the time I've had an afternoon nap I can manage a creative dish or two; well, if it was a good nap. Even so, no one would make it to after-naptime without food. Ken is a fabulous cook, but it's his day off that usually culminates with grading papers and answering emails -- at least when he's not writing or researching. After a relaxing morning I want a little sabbath rest for him, too. We needed a solution: order pizza. Dominos is on my speed dial.
I'm starting to get a better sense of the bento and able to incorporate the color green (which was sorely lacking in the first few), and finding a good balance of protein, whole grain carb, and fruit/vegetables. This is one I put together for Ken in his 'new' box directly from Japan.
Spicy grilled chicken on a bed of lettuce
sunflower seeds
whole grain crackers
sharp cheddar cheese
blueberries
peanuts
When we lived in North Dakota a woman named Betty Lou made the hands down, best, (should be) award winning rhubarb dessert ever. It was tart, yet sweet and the shortbread cookie style crust was buttery and flaky. We enjoyed it several times at her home and at potluck dinners -- she always took home a clean dish as there was never a single bite left. When I asked her about the recipe, she handed me a yellowed newspaper clipping that had been hand edited to double the recipe. I asked for a pen and paper to write down the information. "No, no. Just take it. I know how it's done," she replied. Once home I immediately attached it to a recipe card and covered it in plastic, knowing that this would be a family heirloom. It is!
This Old Fashioned Banana Muffin recipe is one that has been in our family at least 3 generations and I while I could likely mix these from memory I frequently pull out the recipe -- mostly for the sake of nostalgia. Interestingly, the recipe as I have it written contains no mixing directions, oven temperature or cooking time. It's handwritten (more accurately, scribbled) in short abbreviation style on a crinkled pink envelope sent from a magazine I haven't read since college. There are scrawls and scratches on the right hand side that faintly show the ratio when one has 8 bananas. The envelope/recipe is splattered in 3 places and at the top of the paper is a 2 line Christmas list for my Dad.
Since the beginning of the school year we've been packing lunches in Japanese bento style. This style is appealing in that it provides portion control (for the adults), provides variety for those in school, taps into creative presentation which in turn prompts eating what's packed, lends itself to sneaking in making available new foods to try, it's a great way to use leftovers encore performance foods, saves on baggies and cling wrap, saves money and is just a lot of fun to eat.
Having finally photographed the Pasta alla Carbonara recipe, I've updated the original post.
This link: Pasta alla Carbonara will redirect to the full recipe with photos. Enjoy!
This bento included a raditore pasta with ground sausage, garlic marinara and shaved parmesan, fresh blueberries, small green salad with sunflower seeds.
Ken found this lunch to be very satisfying though he chuckled at the fusion of an authentically Italian dish in a bento box from Japan. Even more ironically, he used the chopsticks (kept in the cover of this bento box) to eat the pasta and said that it added to his enjoyment of the meal. How funny.
This Bento was for Ken.
greens
ham
breaded chicken breast, sliced
peanuts
Fritos
red grapes
mini Teddy Grahams
He enjoyed it...and I managed to get some greenery in it.
Another combination of ingredients that create a delectable burger:
Red Onion
Hamburger Dill Pickles
Guacamole
This bento, while still leaning toward shades of orange (see previous Bento post), is getting better. I'm certainly learning. These are not the fancy decorated Japanese beauties that take hours to prepare, but at least it's a nice variety of foods, protein and whole grains when possible, that I know she will eat. The bonus is that this style lunch is presented in something other than zipper sandwich bags.
It's not unusual to find a Mushroom Swiss burger on any bistro menu, but most often a thick slice of pre-cut, processed cheese has been placed on the burger patty. However, for a taste that allows the subtle nature of high quality swiss to complement the beef, slice the swiss into thin opaque pieces and place them atop the mushrooms and not directly on the burger patty.
For an added complementary taste, season the patty with fresh ground black pepper after it comes off the grill.
Enjoy!
