Author: binner216@comcast.net

Another Chapter Begins and We Enjoy Steak Tacos

It’s been a little over a year, and I’m beginning to feel comfortable in the life chapter that I am writing for myself. I’ve cooked and created recipes that are uniquely me, and shared them with a slowly expanding “public.” This has been one of the most satisfying times in my life…doing something that I’m passionate about and sharing it with the world (lol).

Life has a funny way of keeping us from becoming complacent and resting too comfortably on our laurels. As many of you know, I am only half of a team that has been together for almost 35 years. While our team membership has expanded, the core has never changed. It’s my husband Jeff and I that have sailed forward through life. That life has taken a new and very unexpected turn, but in typical J & J fashion we are leaping into it with excitement and faith.

Jeff recently retired from the school district where he worked for 13 years. Retirement, for some, is the final chapter. We however are taking the view that we are only somewhere slightly past the middle of our story. There are many new adventures awaiting. Those adventures will still include food, cooking and writing, as we well as “team adventures” many of which will be shared here.

As we begin to create our new life, we are making many changes. Can you say downsize? It has been a challenge to sit down in front of the computer and share what I’m cooking. Trust me, Mama D is in the kitchen every day and some really wonderful things are being created. I will be sharing some of my favorites here, even if it may be a little less often.

That brings me to a recent dinner that we found both tasty and satisfying. Steak Tacos with Roasted Pepper Salsa and Skillet Squash and Corn.DIGITAL CAMERAThe tacos started with skirt steak that was marinated in lime juice, onion, garlic and cilantro. Olive oil and Mexican oregano added some depth of flavor.DIGITAL CAMERA

The result was tender, juicy strips of beefy goodnessDIGITAL CAMERAthat nestled into a whole grain tortilla.DIGITAL CAMERAGarnished with Roasted Red Pepper Salsa and sliced avocado and tomato,DIGITAL CAMERAit was a marriage made in heaven.

My side dish of choice was a skillet vegetable medley. Local corn, zucchini and yellow squash were the backbone of this dish. Onions, red pepper and tomato joined in on the fun.

DIGITAL CAMERAIt was enhanced with light sour cream and pepper jack cheese that were the perfect counterpoint to the tender crisp vegetables.

Fresh Corn and Squash Skillet
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This is a wonderful Summer side dish. Adding the vegetables to the pan gradually insures that everything will turn our tender yet crisp.
Fresh Corn and Squash Skillet
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This is a wonderful Summer side dish. Adding the vegetables to the pan gradually insures that everything will turn our tender yet crisp.
Ingredients
Servings:
Instructions
  1. Heat a large fry pan over medium high heat. Add the olive oil and swirl to coat the bottom of the pan.
  2. Add the chopped red onion and cook for 2 or 3 minutes until the onions begin to soften.
  3. Add the corn kernels and cook for several minutes more. Add the peppers and garlic and cook for 2 minutes or so.
  4. Add the zucchini and squash and cook another few minutes. Everything should be tender yet have a little crunch.
  5. Add the chopped tomatoes and stir to combine,
  6. Reduce the heat to low and add the sour cream. Stir to blend and cook for several minutes until the everything is heated.
  7. Add the shredded cheese and stir and continue to cook until the cheese is melted.
  8. Taste and add salt and pepper as needed. Sprinkle the cilantro on the vegetables and toss lightly. Serve.
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I decided to try a “mildly” unusual salsa. I started with a jar of roasted red peppers. Fresh roasted would be outstanding, but I had a few other things going on. A bit of onion, garlic and jalapeno gave it a little bite and ripe olives and a parsley/cilantro combo made it interesting. Lime juice brought it all together.

Roasted Red Pepper Salsa
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Salsa re-imagined. Sweet and mild, but if you like it with more heat, use a whole jalapeno and leave in a few seeds.
Roasted Red Pepper Salsa
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Salsa re-imagined. Sweet and mild, but if you like it with more heat, use a whole jalapeno and leave in a few seeds.
Ingredients
Servings:
Instructions
  1. Put the peppers in a medium bowl. Add the onions, garlic, cilantro, and parsley. Stir to combine.
  2. Add the jalapeno and lime zest and toss to combine.
  3. Stir in the lime juice and olive oil and stir again to combine.
  4. Taste and add salt and pepper to taste. Cover and chill for several hours.
  5. Serve as a garnish for tacos or with chips.
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As the days to the “big move” fly by, life seems a little like a whirlwind, but in a very good way. Love is the stabilizing force that keeps it all together and food, especially when it is cooked with love, gives us the energy to handle it all. Mama D

 

 

The Further Adventures of Mama D and the Bean

“Beans, beans, the musical fruit…” I remember that little ditty from my youth. Beans have gotten a bad rap due to their intestinal music properties. (By the way, that can be partially remedied by draining and rinsing the canned ones and soaking the dry ones over night.) Beans are a magical vegetable.  Not in the Jack and the Giant manner but as a nutrition source. They pack a lot of nutritional value at a very small price, two qualities that Mama D holds very near and dear to her heart.

Today the spotlight is on Cannellini beans. These large white beans are the toast of Tuscany. So much so, that Tuscans are sometimes called “Mangiafagioli” or Bean Eaters. The versatile Cannnellini can be featured in soups,DIGITAL CAMERA and pasta dishes.DIGITAL CAMERA

They make wonderful guilt-free dips as well. (Check these out on my RECIPES page)DIGITAL CAMERAI like the nutty flavor and smooth, almost creamy texture in all kinds of dishes. Occasionally I cook them from dry but most of the time I just open a can. These white kidney beans, as they are sometimes called, are available everywhere. Most large grocery stores have a house brand and even Aldi has started carrying them. They give you a generous nutrition payout without a lot of financial investment. A half cup serving has around 100 calories and very little fat. The fiber and protein numbers are impressive as well (over 6 grams of each). Each can has up to four servings and rings up at well under a dollar. That’s a bargain any way you look at it.

Cannellini go well with the flavors of Tuscany. Lemon and garlic, olive oil and fresh herbs are the perfect  companions.DIGITAL CAMERAThis post however is about my latest Cannillini adventure, and here these lovely beans are taking center stage. Presenting the Cannellini Burger!DIGITAL CAMERA

This is a riff on the ever popular Veggie burger, this time starring the great white kidney, of course. Joined by onions, garlic and sun-dried tomatoes and enhanced with parsley, rosemary, and fennel seeds these were tasty and healthy.DIGITAL CAMERA

The ingredients were combined in the processor to  create a chunky paste. A few beans were left whole for added texture and interesting appearance.

DIGITAL CAMERAOnce formed into patties, they spent several hours in the refrigerator to set up prior to cooking.DIGITAL CAMERAOnce they were settled in the fry pan lightly coated with olive oil, they cooked to golden perfection in a matter of minutes.DIGITAL CAMERAI garnished them with shaved Romano Cheese, giving them a pleasant  jolt of sharp cheese flavor. I used my beloved Sandwich Thins as the base and mixed baby greens as the cushion. Red Pepper and Artichoke Tapenade garnished one version.DIGITAL CAMERAWhile sliced tomato and sweet onion graced another.DIGITAL CAMERAThese tasty burgers will be making return appearances on Meatless Mondays and beyond. Give this recipe a try. Once you’ve gone bean, you’ll be coming up with your own variations and reaping good taste and a healthy alternative to meat. Mama D

Cannellini Burgers
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Cannellini Burgers
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Ingredients
Servings:
Instructions
  1. Put the oats, fennel seed, onion and garlic in a food processor. Pulse until coarsely chopped.
  2. Add a little more than half of the beans, the parsley, rosemary, and tomatoes and pulse until almost smooth. Add the egg and process until everything is blended.
  3. Spoon the mixture into a bowl. Add the remaining beans and salt and pepper to taste. Stir to combine.
  4. Form the mixture into four patties. Spray a plate with cooking spray and place the patties on the plate. Cover with plastic wrap and chill for at least 2 hours.
  5. Heat a large skillet and add the olive oil. Put the patties into the pan and cook over medium high heat for 4 minutes or so. You want a nice golden brown.
  6. Flip the patties over and continue to cook another 4 minute or so until the second side is equally as golden as the first.
  7. Serve on buns or sandwich thins with the garnishes of your choice.
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To My Subscribers

I have a confession to make.  I have been leading a double life. I don’t just share my recipes here on my website, I also use social media to get my recipes out. Did you know that I have Face Book Page, cleverly named Mama D’s Kitchen?  While all of my posts that appear here, go to Face Book, there are times when I publish a recipe directly to Face Book. The F.B. posts tend to be shorter, thus you can read them in less than a minute, check out the recipe, and get on with your life.DIGITAL CAMERAVegetable Hash with Toads in the Hole

These lots of other recipes are here at Mama D’s Kitchen of Love on the Recipe page. Just click on the word RECIPES in the upper left hand corner of the post page. If you haven’t taken a minute to check out this page, please give it a look.  You’ll find things like:

Grilled Portobello with Quinoa DIGITAL CAMERAZucchini Bread,DIGITAL CAMERAAnd Spaghetti SquashDIGITAL CAMERAIf  you aren’t visiting the RECIPE page when you are reading a new post, why not take a minute and give it a look-see. If you are already checking out the recipe page, thank you for your interest and support.DIGITAL CAMERAMango Peach Crisp

I also have a Pinterest Page Mama D’s Kitchen that has all of my recipes. If you are into that, check it out and re-pin any recipes that tickle your fancy. You can also follow my Pinterest page.

As I head into my second year of Mama D’s Kitchen of Love, I am trying to build a broader reader/viewer/subscriber base. You are my inaugural subscribers and hold a special place in my heart. If you enjoy these musings and meals of mine, please consider sharing the site with your friends.  I know that this sounds a little like a paid political announcement and maybe it is, but one of my goals is to grow this “hobby” into a career and this is one way I’m trying to accomplish that.

So check out the RECIPE page, Face Book, and Pinterest, and stay tuned for the next Mama D post coming soon.

Holding On To Summer

The calendar says August. The thermometer is registering 80 degrees. The humidity outside can be cut with a knife. That sure sounds like Summer to me.  Yet most schools are back in session, or will be soon. The stores are filled with “Back To School” clothes and if you look beyond the Halloween displays there is the faintest hint of Christmas creeping onto the shelves. I was in retail long enough to know that is all part of the corporate marketing plan, but wait a minute (or at least a few weeks). It’s still SUMMER!!!

The air conditioning is on more than it is off in my house. There are still tomatoes on the vine, but last week I opened my mailbox and found a Fall food magazine…I’m not ready for this. I’m still enjoying the fruits of summer, and the vegetables, too. I grill out almost every night (okay, I do that a lot at other times of the year, but still…). Living in the Midwest, Fall means Winter, and that means cold and snow and ice. There will be plenty of time for hearty soups and squash gratins, so let’s put all of that aside and focus on the here and now of Summer.DIGITAL CAMERA

Vegetables are still at their peak. We are blessed with fresh local sweet corn. Local meaning the ears were in the fields this morning less than five miles from home. DIGITAL CAMERAI admit that I am a Midwestern corn snob. I love it on the cob, brushed with butter, sprinkled with a little salt and pepper. DIGITAL CAMERAI adore it grilled as is or off the cob used in recipes. Corn is having its heyday and that’s just fine with me.

Grilled corn is a wonderful addition to many dishes. I recently used it in a Gazpacho that featured cucumbers, peppers, and of course tomatoes. DIGITAL CAMERACall it a soup, call it a liquid salad, it’s a wonderful way to use summer’s vegetable bonanza. Use what you have or what calls to you at the market. This gazpacho recipe will give you a jumping off place like the diving board at the deep end of the pool.

Gazpacho
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Servings
4
Servings
4
Gazpacho
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Peel the cucumber and chop into pieces about 1 inch. Quarter the tomatoes. Core and seed them and chop into pieces about the same size as the cucumber. Put both in a large bowl.
  2. Chop the onion into one inch chunks. Do the same with the bell pepper. Add them to the bowl.
  3. Roughly chop the garlic, parsley, and cilantro and toss them in with the other vegetables. Mix everything together.
  4. Cut the corn kernels off the cobs and set aside
  5. Place a manageable amount of the vegetable mixture into the processor bowl. Add some of the vegetable juice and process until the mixture is slightly chunky. ( make this as smooth or chunky as you like) Put the processed vegetables back in the bowl.
  6. Continue to process the vegetables with the vegetable juice until they are all the consistency you want. Add the corn to the bowl of vegetables and stir to mix everything well.
  7. Add the juice of the lemon half, the vinegar, paprika, and cumin. Stir well and taste for seasoning. Add a little salt and any more of the flavorings that you want.
  8. Cover and chill for several hours. Serve in soup bowls or goblets and garnish with cilantro or whatever you would like.
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Summer is salad time. I’ve shared lots of different kinds this season. There is a salad that provides the healthy veggies that you need and has the crunchy chew of crusty bread. I’m talking about Panzanella. Any vegetable can join the merriment and any rustic or crusty bread will provide the perfect counterpoint. Again, this recipe is a basic guideline to be played with like croquet mallets on a summer lawn.

Panzanella Salad
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Servings
4
Servings
4
Panzanella Salad
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Servings
4
Servings
4
Ingredients
Dressing
Servings:
Instructions
  1. Heat the oven to 325 degrees. Spread the bread cubes on a baking sheet that has been lightly sprayed with olive oil cooking spray. Spray the bread cubes lightly with the olive oil spray. Bake 15 minutes until the cubes are lightly browned. Set aside to cool.
  2. Quarter the tomatoes lengthwise. Remove the seeds and cut crosswise into 1/2 slices. Cut the onion in half crosswise. Cut each half in thin vertical strips.
  3. Put the onions and tomatoes in a large bowl. Add the chopped pepper, cucumbers, and the bread cubes. Tear the basil leaves into bite size pieces and add to the bowl.
  4. Dressing: Mash the garlic, anchovy paste and a pinch of salt in a mortar. It should be a fairly smooth paste. Combine the oil, vinegar, herbs, and the garlic anchovy paste in a jar with a tight fitting lid. Shake until the dressing is completely blended.
  5. Pour the dressing over the ingredients in the bowl and toss to coat. Cover and chill for several hours. Serve.
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These are two of many recipes that shout summer to me. From early June to the last harvest, the bounty of summer vegetables can bring health and tasty variety to your table. Summertime seems to fly by more than any other season. The long days and warm nights are gone far too quickly. So, I’ll ignore the sweaters and boots in the stores and turn a blind eye to the Halloween costumes…there’s plenty of time to go there when it really is Fall. I’m holding on to Summer a little longer. Love, Mama D

Birthday Memories and Grilled Shrimp Scampi

We just celebrated my son’s birthday. As I’ve been doing since my sons were celebrating their first trips around the sun, I prepared the dinner that he requested. Birthdays have always been kind of a big deal in our family. When the boys were growing up, there was the “friends party” and the family dinner. We lived in a family dense complex in California and friends were as close as walking out the front door. Scan_Pic0053The common courtyard was always alive with kids having fun. Scan_Pic0054Even adults got into the act. (No apologies,..it was the 80’s)

I was (in)famous for my themed parties that always featured the appropriately themed cake. Scan_Pic0057From dinosaurs to super heroes Scan_Pic0056I did it all…and Ninja Turtles twice. Scan_Pic0055Scan_Pic0058Whatever the boys were into, I was right there with a sheet cake. It’s amazing what you can do with a cake mix, food coloring, and decorating icing tubes.

Once the “friend party” was over, there was the family dinner. As soon as they were old enough to make the request, I prepared whatever meal they wanted. Yes, there were times that we had pizza or macaroni and cheese. Then there was the time we had Big Macs. I’m sure grandma was glad she flew over 2000 miles for that taste treat. The boys grew up and their palates expanded. Artichokes, crab, and Fettuccine Alfredo took over the menu. Now that they are grown up, their choices have grown up with them, more or less… Fried chicken three years running may be an exception to that, but I aim to please.

Now, back to the Shrimp Scampi, (another three-year running request) I usually make scampi in the traditional manner; on the stove with butter, olive oil, garlic ,and lemon. I lovingly place it on a bed of al dente linguine and dust it with Romano cheese. This year something got into me. Most likely it was the fact that this dinner also needed to include barbecued ribs and there seemed to be no natural bridge. Being Mama D, I was of course able to come up with a solution. The shrimp would become the appetizer.

All the flavors that went into scampi would become a marinade.  So, lemon juice (and zest) joined lots of garlic, a little red pepper and vermouth.DIGITAL CAMERAAfter several hours the shrimp were extremely happy. They glistened with olive oil and their sweet scent of the sea mingled with the garlic.DIGITAL CAMERAI tossed them in our trusty grill basket where they cooked quickly aided by lots of tossing and moving about on the grill. DIGITAL CAMERA

When they were cooked to perfection; plump and pink and slightly translucent with a good bit of spring in their step, They were plated to the happiness of all present.

DIGITAL CAMERAWe repeated this three times, cleaning the plate every time. The shrimp were tender and juicy and the flavor was amazing. There is something about the combination of sweet seafood and the smokey grill that are just magical. I think this may be the new standard for shrimp scampi, and no one seemed to miss the linguine.

Scampi
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Servings
4
Servings
4
Scampi
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Once the shrimp are shelled and deveined, dry them thoroughly between paper towels. Place the shrimp in a zip top plastic bag.
  2. Mix the remaining ingredients together in a small bowl. Pour the marinade into the bag with the shrimp. Seal the bag and refrigerate for at least 2 - 3 hours or as long as 4 -5.
  3. Heat a grill basket over a medium high fire. Spray lightly with olive oil non-stick spray. Remove the shrimp from the marinade and add to the grill basket. Discard the marinade.
  4. Cook, stirring frequently and gently. Move the basket around the grill as needed to keep the heat uniform. Cook until the shrimp turn pink and curl up slightly. This should take 7 - 10 minutes or so. Do not over cook.
  5. If you are using a broiler, give them 3 minutes or so than flip them and give them 3 -4 minutes more they should be pretty in pink and slightly curled up.
  6. Bake these little beauties at 375 degrees for 5 - 8 minutes or so turning half way through.
  7. Remove the shrimp from their heat source and arrange on a platter. Serve with picks as an appetizer. These can also be served as a main dish with side dishes of your choice.
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DIGITAL CAMERAI did make these again, because you really can’t have too much of a good thing. I paired it with an artichoke and tomato panzanella salad for a dinner that was quite wonderful. So this is the appetizer that can easily become  a meal. However you want to enjoy it, you’ll find that it is easy to prepare. As long as you have a few hours to spare for the marinating, it’s quick, too.

Birthdays are a once a year event, but meals cooked with love should happen every day.

                                                           Love, Mama D