Tag: Mama D’s Kitchen of love

Downsizing the Freezer and Stuffed Peppers

Our efforts to downsize are paying off. One garage sale has been held with respectable success. Closets are devoid of useless clothes and there are spaces were small pieces of furniture used to be. One of the tasks as we prepare to move is using up what is in the freezer and pantry. Of course our new digs will have a freezer and if I’m creative in space usage, a pantry, but it’s a good excuse to clean things out a bit. A recent exploration of the freezer revealed a small portion of Italian Meatloaf and a quart bag of Vegetable Stock. The recipes for both of these have appeared in earlier posts  You can access them on the RECIPES  page. Just search by the recipe title.

There wasn’t enough meatloaf (this made of ground turkey and turkey Italian sausage) to star in a meal, but it could become an integral part of an ensemble cast. This was my protein of choice/necessity. Any other protein you have on hand would be equally wonderful.DIGITAL CAMERAAs I pondered the contents of my vegetable bins, I found 2 lovely colored bell peppers and the inspiration to stuff them came to me. But to stuff them with, what? I had a few mushrooms that were a bit past their prime and a zucchini with more than a little life left in it.  In the back corner of the butter keeper I found a package of Sun-Dried Tomatoes. It is Mama D’s Kitchen, so of course there were onions and garlic on the counter. The cast, or most of it, was in place…DIGITAL CAMERARice is the traditional ingredient in stuffed peppers and I decided it was  a tradition that I liked, so Brown Rice cooked in some of my Vegetable Stock and was ready to join the players.DIGITAL CAMERAThe gathering was almost complete. There is usually a tomato sauce component to most stuffed peppers and a further search of the freezer turned up a small container of Marinara Sauce. Again, too little for a major role, but just enough to top the peppers once they were stuffed.

I sautéed the onions, mushrooms, zucchini, and garlic in a little olive oil before I added them to the rice and meatloaf. I raided my garden herbs and added a generous handful to the bowl.DIGITAL CAMERAThe sun-dried tomatoes were the dry kind so they were just snipped and added to the mixture. I moistened everything with more Vegetable Stock and let it sit in the refrigerator for several hours. An added bonus as the mixture got happy in the frig, the tomatoes plumped up and became tender and juicy.DIGITAL CAMERAFinally, it was time to stuff the peppers. I opted to cut them in half lengthwise to make four pepper boats. I filled them liberally since I had a lot of filling and liberally is how I roll. I topped them with some of the tomato sauce, covered them with foil and baked them for about 35 minutes.DIGITAL CAMERAI removed the foil and added some Romano Cheese. A few more minutes in the oven and they were ready to enjoy.DIGITAL CAMERAThey were delicious and a perfect meal for an evening that strongly hinted of Fall. They were a far cry from the 50’s stuffed peppers my mother made and a welcome addition to Mama D’s recipe collection.

Stuffed Peppers
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Servings
4
Servings
4
Stuffed Peppers
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the 1-3/4 cups of vegetable stock to boiling in a small sauce pan. Add the rice and stir. Return to boil and cover. Reduce heat and simmer for 35 - 45 minutes. Stock should be absorbed and rice should be fairly tender. Cool slightly and place in a large bowl.
  2. Quarter the zucchini lengthwise and slice thinly. Coarsely chop onion and mushrooms. Set aside with the minced garlic.
  3. Heat a medium fry pan and add the olive oil. Swirl to cover the bottom of the pan. Add the onion and cook and stir for about 3 minutes. Add the mushrooms and cook and stir for 2 minutes more.
  4. Add the zucchini and garlic to the pan and cook for 4 minutes or so. The vegetables should be slightly soft and just beginning to brown. Remove from the heat and add to the rice in the bowl.
  5. Slice the tomatoes into small pieces and add to the bowl.
  6. Roughly chop or crumble the meatloaf and add to the bowl. If you are using another protein, chop it into small bite-sized pieces. Add to the bowl. Stir the ingredients to mix. Add the 1/2 cup of stock and stir once more. Cover and refrigerate for at least 1 hour.
  7. Slice the peppers in half lengthwise. Remove the seeds and white membranes. Spray a medium casserole with non-stick spray. Place the pepper halves in the pan cut side up. Preheat the oven to 375 degrees.
  8. Divide the mixture between the 4 pepper halves, packing lightly. Spoon approximately 1 tablespoon of the marinara on top of each filled pepper. Cover tightly with foil and place in the oven. Bake for 35 minutes.
  9. Remove the pan from the oven and remove the foil. Add another tablespoon or so of the marinara to each pepper and sprinkle with the cheese. Spoon any remaining marinara into the pan to coat the bottom,
  10. Return the pan to the oven uncovered and bake for 10 - 15 minutes until the cheese is melted and the peppers are a little brown. Serve.
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We continue to sort through an astounding quantity of things that we have collected over the years. Closets and cabinets hold as much extra stuff as the freezer. At times the process is painful…we’ve become attached to many things. They are, as we are beginning to realize, just things. They represent memories that we can hold onto without a tangible souvenir. Our next chapter has plenty of room for those memories and newly found space for the memories and souvenirs to come.    Love, Mama D

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

 

 

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

The Salad Days of Summer

When I was growing up, summer signaled the change from basic iceberg lettuce salads to something a little more interesting. Whether it was green bean salad flavored with mint or tomatoes in a garlicky vinaigrette, my mother’s summer salads were a welcome treat. In my newly healthier approach to cooking, salads are a big part of most meals and I seem to be discovering different combinations almost daily.DIGITAL CAMERA

Now that Summer is almost officially here, and I’m committed to healthier meals, salads aren’t just another pretty side dish. They are taking center stage and I have to say, I rather like it. Many of these salads are a  generous serving of lean protein accompanied by various vegetables and a light dressing. DIGITAL CAMERAWhile these creations are delicious, sometimes they are a little too light. Something is missing. Carbohydrates! I do love my carbohydrates and I embrace them in my healthier lifestyle.

“Good Carbs” are an important part of a healthy diet because of their nutrients and fiber rich whole grains. So now, many of my salads have the added benefit of whole grains. DIGITAL CAMERAFarro, quinoa, and brown rice have all found their way into my salads. I’ve seemingly turned my back on pasta. As an Italian, how can that be?  While not intentional, I’ve been so enchanted with the ever-expanding selection of grains and the never-ending quest for more fiber, that pasta has been sitting on the pantry shelf feeling neglected.

DIGITAL CAMERAI started to change that the other day when I invited whole wheat pasta to be part of my DIGITAL CAMERAmain dish salad. Instead of it being the principal ingredient, it was a supporting player and going out on the proverbial limb, I invited lettuce to be a supporting player as well. This salad boasts Romaine Hearts and Whole Wheat Farfalle pasta (that packs an impressive 6 grams of fiber per serving).

The colorful array of ingredients included artichoke hearts, red onions and multicolored tomatoes and peppers. Grilled chicken and garbanzo beans provided the protein and Sicilian olives gave it a little extra punch.DIGITAL CAMERASo, I combined the veggies and the cooked pasta in a large bowl.DIGITAL CAMERAThe dressing was a simple vinaigrette that included some fresh herbs and just a bit of anchovy paste. DIGITAL CAMERAThe lettuce waited on the sidelines until the moment of plating so that it could provide the necessary crunch. A dusting of Romano cheese finished things off.DIGITAL CAMERA

Italian Salad with Pasta and Chicken
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Pasta salad meets lettuce salad in an easy one dish meal. This serves two very generously. Use the cut whole wheat pasta of your choice. The same goes for the herbs you use in the dressing.
Servings
2
Servings
2
Italian Salad with Pasta and Chicken
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Pasta salad meets lettuce salad in an easy one dish meal. This serves two very generously. Use the cut whole wheat pasta of your choice. The same goes for the herbs you use in the dressing.
Servings
2
Servings
2
Ingredients
Dressing
Servings:
Instructions
  1. Cook the pasta according to the directions on the package. Drain and rinse and put in a large bowl.
  2. Slice the onion lengthwise into narrow strips and add them to the pasta in the bowl.
  3. Slice the peppers into thin strips abut the same size as the onions and add them to the bowl.
  4. Cut the tomatoes into halves or quarters depending on the size of the tomatoes and add them to the bowl.
  5. Add the garbanzo beans, drained artichoke hearts, chicken, and olives to the bowl and toss to combine everything.
  6. Dressing: Combine the dressing ingredients in a jar with a tight fitting lid and shake vigorously to blend everything. Pour over the salad ingredients and toss to coat. Cover and chill for at least 2 hours.
  7. When you are ready to serve, add the torn lettuce leaves and toss once more. Divide between two plates and sprinkle with the Romano cheese.
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Summer stretches ahead for the next few months. There’s plenty of time to create more interesting salads. If you haven’t tried a healthy salad supper, give it a try. If you have, let me know what you’ve created.   Love, Mama D

 

As The Grill Burns (in a good way)

The weather has been beautiful; sunny, warm, with low humidity and occasional rain that really hasn’t interfered with anything but has done wonders for the plants. The grill has been working overtime and I couldn’t be happier about it. In fact, grilled items were part of every dinner this last week. That’s not to say I fired it up everyday, but I did use it for some “light once cook twice…or more” prep.

First up was steak. The nice thing about cooking for two with an eye on health is that a little over a half pound of Petite Sirloin doesn’t break the bank, especially when it is on sale. It’s lean and tender and loves the grill.DIGITAL CAMERA

The steak would have been wonderful alone, but we were in the mood for a little sumpin’ DIGITAL CAMERAextra. Crimini mushrooms answered the call. Mushrooms have been topping steaks forever and crimini with their hearty flavor are just the right addition. The lovely brown mushrooms were joined by onions and garlic. Cooked in just a touch of olive oil and dressed with Worcestershire sauce and a splash of sherry vinegar it was the perfect counterpoint for the richness of the steak I finished it with some a fresh tarragon to give an added burst of flavor.

Pork chops were the next protein to hit the grill. Before they went over the flame they went into a beer brine. Pork gains a ton of flavor and retains its juiciness much like chicken when it is brined. This brine recipe starts with beer, a whole 12 ounce bottle or can. This can be any beer you choose, but go with something that has some character.  A teaspoon of salt, about the same amount of sweet smoked paprika and a generous amount of dried garlic and onion created a twenty-four hour soak the left the chops plump, pink and grill worthy. Consider that a non-recipe, recipe. DIGITAL CAMERA

There is a real recipe for the Vegetable and Potato Salad that we enjoyed with our pork chops. If you missed it on Face Book, here it is:

Grilled More Vegetable Than Potato Salad
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Servings
4
Servings
4
Grilled More Vegetable Than Potato Salad
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. To make the garlic oil: Place olive oil and smashed garlic cloves in a small pan. Cook over low heat until the garlic is lightly browned and the oil has become fragrant. Allow to cool before removing the garlic. (use the garlic in marinades or as a seasoning)
  2. Precook the potatoes: Cut the potatoes into 1 inch chunks. In Place the potatoes and a little water in a microwave friendly container. Cover loosely and steam in the microwave for 4 minutes or so. The potatoes should be barely tender. Set aside to cool.
  3. Prepare the veggies for the grill: Slice the squash in 1/2 inch thick diagonal slices. Trim the ends off of the beans. Cut the onion in half lengthwise. Halve or quarter the peppers.
  4. Heat a grilling basket and a flat grate on the grill. Coat with olive oil cooking spray. Take 1/2 tablespoon of the infused olive oil and toss with the potato chunks. Use the rest of the oil to brush the vegetable slices.
  5. Put the potatoes in the basket and the vegetables on the grate. Grill, tossing the potatoes and turning the vegetables occasionally. It should take about 15 minutes to have everything turn golden.
  6. Remove the vegetables to a cutting board. Cut in chunks that are about the same size as the potatoes. Place in a large serving bowl along with the potato chunks.
  7. Add some freshly ground pepper and a pinch of salt and toss to combine everything. Drizzle the balsamic over everything and enjoy!
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Chicken has become my new best friend, especially the boneless, skinless varieties. Breasts, tenderloins, and thighs have all found their way to the grill this week. Mama D’s new rule: If the grill is fired up…use it to capacity. We cooked thighs for dinner. They were, by the way, marinated in a wonderful herb and garlic paste that was out of this world.

DIGITAL CAMERAJoined with grilled asparagus and a Five Grain Pilaf it was another delicious and healthy dinner.DIGITAL CAMERAThere was plenty of room on the grill so I threw on a couple of boneless, skinless breasts for good measure. It never hurts to have some grilled chicken to throw on a salad or make a sandwich. Tenderloins are not just for chicken fingers. A little marinating and a skewering and they can take the heat of the grill. These were marinated in Italian sausage seasonings and threaded on skewers, They cooked quickly and were ready to become part of a pasta dish. They can also bide their time in the frig for a couple of days until you’re ready to use them.DIGITAL CAMERAThe rest of this pasta dish doesn’t come from the grill, but it turned out so well, I didn’t think anyone would mind. The sauce was mostly vegetables, zucchini, peppers, and onions. Lightly sauteed and given a chicken broth base, it was light, healthy and satisfying. The veggies would also be good grilled.

DIGITAL CAMERAThe grilled tenders with their sausage inspired seasoning gave big flavor that was able to meet the goat cheese’s creamy tartness eye to eye (if cheese and chicken had eyes). DIGITAL CAMERAEverything came together and was joined by some “Smart Taste” pasta. This has 2-1/2 times the fiber of regular, but looks and tastes almost identical.

DIGITAL CAMERA

Penne with "Sausage" Chicken and Goat Cheese
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Chicken marinated in the flavors of Italian Sausage then grilled to give it a smokey depth of flavor. Use your favorite vegetables...you could even grill them. Toss everything with your favorite cut pasta
Servings
3
Servings
3
Penne with "Sausage" Chicken and Goat Cheese
Print Recipe
Chicken marinated in the flavors of Italian Sausage then grilled to give it a smokey depth of flavor. Use your favorite vegetables...you could even grill them. Toss everything with your favorite cut pasta
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. For the Chicken: Place the tenders in a quart size zip top bag. Combine the fennel seed, pepper flakes, 2 minced garlic cloves, 3/4 tablespoon olive oil and the Italian seasoning. Pour into bag, seal and massage to distribute the marinade. Refrigerate for up to 24 hours.
  2. To grill the chicken: Remove the chicken from the marinade. Thread the tenders on 2 or 3 skewers. Place over medium grill heat and cook, turning occasionally until chicken is cooked through. This takes about 15 minutes. Remove chicken from skewers and use in recipe or refrigerate for up to 3 days.
  3. Cook the pasta according to the directions on the package reducing cooking time by one minute While the pasta cooks, prepare the sauce.
  4. Zucchini: Cut in half crosswise. Cut each half lengthwise into 3 slices. Cut each slice into 3 or 4 strips.
  5. Onion and Garlic: Cut onion in half lengthwise. Slice thinly lengthwise. Finely chop the 3 cloves of garlic.
  6. Peppers: Cut peppers in half lengthwise. Remove the seeds and cut in half crosswise. Cut in 1/2 wide strips
  7. Heat a large fry pan over medium high heat. Add the remaining olive oil. Add the onion and cook for 2 minutes. Add the peppers and cook 3 minutes more. Add the garlic and zucchini. and cook 3 -4 minutes.
  8. Cut the chicken tenders into bite size chunks. and add them to the pan. Stir in the chicken broth slowly. You want everything moistened, but nothing swimming. You may not need to use all of the broth.
  9. Simmer for a few minutes. When the pasta is cooked al dente, drain it and add it to the fry pan. Toss to combine everything and cook another minute.
  10. Crumble the goat cheese on top of the pasta and spoon into bowls. Top with ground pepper to taste.
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The summer has just begun and I know that there will be many more grill adventures to share. I hope you are taking advantage of the beautiful weather and finding your own “Grill Love.”   Mama D