Madison House Chef

Tortellini Salad with Craisins, Feta and Walnuts

 

Here is a delicious salad that comes from the blog keep it skinny. (Thank you for this recipe, Katie.)

My variation on this delightful salad includes romaine lettuce, Craisins, Walnuts and broccoli.

It’s helpful to measure the tortellini (and the walnuts if they are in significant quantity) in order to get an accurate calorie count, but 1 cup of this salad can be counted at approximately 200 calories.

Delicious.

~Enjoy!

Canning Green Beans

My sister in law, Susie, grew a beautiful garden this year and now has the harvested green beans. She sent me this photo showing off her new found talent for canning and pronouncing the production a minor success.

Honestly, she has homegrown, french cut beans canned in tightly sealed jars ready to be enjoyed when the snow flies…  I call this a major success.

Looking forward to hearing about the picante sauce she’s going to do next weekend.

Moroccan Chicken and Lentils

 

 

Bon Appetit ~ January 2004

The original recipe that inspired my Moroccan flavored lentils, plus commentary on preparation and personalization.

 

 

 

 

Fresh Veg from the Back Porch

 

Since the beginnings of married life, I’ve had an herb garden that included basic herbs and simple vegetables growing.  Even in Washington D.C. (when neighbors were giving me a good natured ribbing about farming in the city) I managed a few carrots and leaf lettuce in otherwise uninhabitable soil.  In North Dakota I had a HUGE garden, and in both Michigan and Indiana we had back door kitchen gardens with an abundance of herbs and the occasional tomato and pepper plants.

 

Red Cabbage

 
Cooking red cabbage reminds me of my grandmother’s dinner table with a vague recollection people, family probably, eating bone in pork chops. 

The warm savory cabbage comes through my family of origin as a German food – probably inspired by the peasants for whom simple meals of winter crops that would last through extended cold snaps was the norm.

 

Moo Shu Pork with Mandarin Pancakes

This version of Moo Shu pork was a wonderful surprise that everyone at the table ate and enjoyed. I must add that this was better than any MSG laden, Chinese carry out Moo Shu I’ve ever eaten.

Plus, the mandarin pancakes were simple and tasted good as a vehicle for the veg or as a stand alone carb (per MELG).

Sweet Potato Fries, baked (with photos)

 

These potatoes are delicious!  A great snack, a fabulous side, these are good anytime.

Baked Potatoes – Any Way You Like It

Tonight was baked potato night at the Madison House Chef kitchen table with each potato topped with favorite ingredients.  Meatless for Miss Muffet and myself, and a big slab o’ beef for the boys.

When selecting a baking potato, choose a football shaped Russet with tight skin, no blemishes or bruises, and positively no sprouts or green discoloration.

 

Rice with Junk (Shrimp and Edamame)

 
After reading Neil Peart’s book entitled Masked Rider: Cycling in West Africa where he soaks in the nuances of African life and along the way coins the phrase “rice with junk,” I don’t seem to be able to eat any time of rice topped with seafood or veg (or both) without calling it “rice with junk”.  Maybe Rice With Junk should be a new category?

Nevertheless, rice with junk is always delicious, quick and easy.

 

Poblano Salsa

 

Ken made this amazing salsa today to accompany our simple tilapia.  It was delicioso!

The recipe is quick and very easy.  It is both delightfully fresh and at the same time full of flavor.

 

 

 

 

Fresh Vegetable Tray and a reflection on Organic Food

 

Trying to incorporate more vegetables into daily meals has been a challenge. Enter… the “veg tray.”  It’s been a hit on our dinner table. Even before dinner, in those moments when the appetite must be satisfied in light of wafting aromas that stimulate the both the olfactory senses and the salivary glands. It is better to reach for a carrot, a beet, a turnip or a pepper than a cracker, a bite of what’s cooking on the stove, or a handful of whatever carb-snack lurks in the pantry beckoning with its synthetic taste and calorie laden substance, no?  Then, as we sit at the table after our meal, talking with the kids and reflecting on the day, we nibble the vegetables. 

Kale Chips

 
Kale chips … Really? 
Yes, really! And they are DELICIOUS.  Good enough to “write home to mother about.”  Though, actually I called on the telephone (instead of writing) and talked to both my mom and dad about it.

 

 

 

 

Tzatziki (low fat version)

 

This simple, straightforward tzatzik (aka “cucumber sauce” per daughter Madeleine) makes a light flavorful condiment or dip. 

Here's a delicious version.

 

 

 

 

 

Bok Choy and Shrimp with Teriyaki Sauce (with photos)

 

The bok choy at the grocery looked splendid – bright white stalk and deep green leaves.  It beckoned as I passed, calling to be stir fried or sauted; it proceeded to jump into my cart.  Okay, not quite that dramatically, but it sure looked good and thus made it into this week’s menu.

 

 

 

Mushroom and Leeks in Phyllo (appetizer or tapas)

 
One mushroom and leek in Phyllo and one Muenster cheese in phyllo

The alternate title to this particular favorite is “a little pocket of heaven.”

 

 

 

 

Roasted Carrots and Cranberries

 

This recipe was originally from a Food Channel recipe that sounded quite delicious and would work well with the roladen I was serving. 

This was easy enough to modified for our personal taste.  For a little sweeter taste add sugar, for a little more tartness, add a little lemon.

 

 

Another (delicious) way to Eat Brussels Sprouts

The blog The Hungry Tiger is a treasure trove of recipes for vegetables, beans, and lentils that taste good, look good, and are good for you.  Always looking for a new way to sneak something nutritious into the main meal of the day, I enjoy perusing her blog.

Today as I was planning the menu for the week I once again searched around The Hungry Tiger to see what she was cooking up.  And behold, a brussels sprouts recipe that would work very well with the simple fish I’d be serving this evening. 

This is an amazing recipe that BOTH of my kids ate.  In fact, "the ‘lemony-ness’ of the sauce was very appealing" was spoken from the mouths of babes. 

 

 

 

 

 

 

Turkey and Vegetable Soup

Don’t waste the turkey carcass!  Combined with water and a few stray vegetables, this is a gold mine of flavor and the basis for Soup Stock which is the beginning of delicious turkey and veg soup.

The day after Thanksgiving means leftovers and in this household that means turkey soup; this soup can be made entirely from the “leftovers” from Thanksgiving dinner.

 

 

Broccoli Stir Fry with Mushrooms and Green Onion

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!

 

 

Ratones

"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.

Chicken Enchiladas Fresca

 

One of the exciting things about living in the Rio Grande Valley is learning about new cuisine.  

It's remarkable how many variations there are on enchiladas. It's a very personal taste whose recipe varies from household to household. 

 

 

Broccoli and Almonds

A vegetable with our pork chops for supper...?  
Broccoli in the refrigerator.  Great.
However...I'm kind of tired of steamed broccoli.  Food confession --- I am tired of any vegetable that's steamed, with or without butter.
What to do?
Ah ha!  Foodblogs.com -- search for a recipe for a new idea or two of how to make that broccoli in the refrigerator.

Enter girlichef blogger in her entry "I'm choppin' broccoli." 

Bok Choy with Mushrooms and Green Onion

Perusing the fresh vegetable aisle I often see Bok Choy, but rarely put it in my grocery basket.  With a recent intention to eat more vegetables and at the same time trying some new Japanese and Pan Asian recipes I impulsively put  a bunch in the cart.  It seems that bok choy may become a staple vegetable.  We're finding it to be delicious.

 

 

 

Vegetable Stock

When cutting 5 lbs of organic carrots, a big bunch of celery, an onion, and various other veggies...what does one do with the cuttings?  
Make stock of course.  We've had a meatless day so there were no bones to throw in, but veggie stock is also great!  

 

 

 

Soup of the Day: Italian Vegetable Soup

 

This soup is quite good (Ken:  B   Denise:  B) and a nice cross between minestrone and regular veggie soup.  It's essentially from another recipe in the Soup Bible.  Another good way to sneak veggie servings into the daily menu.

 

 

 

Soup of the Day: Homemade Chicken Leek and Celery Soup

The best soup begins by opening a bottle of wine, pouring yourself a glass, drinking deeply .. and then getting the needed ingredients out of the refrigerator.

fresh, whole chicken
celery
onion
leeks 
parsley
bay leaf 

Let's begin.