Another Tomato Dish

I seem to be making a number of dinners that rely on tomatoes for their sauce. This week it was Zucchini Lasagna, and it turned out divine. In fact it was good for three days, since there are only 2 of us eating my meals these days.

Zucchini Lasagna
1 Tbsp. olive oil
1 med. onion, chopped
2 cloves garlic, smashed and finely diced
1 c. red wine
1-2 tsp. dried oregano and basil
2 14 oz. cans tomatoes, diced or whole, with juice
1 c. olive oil
6 zucchini, washed and cut into quarters length-wise
1 egg
1/3 c. flour
1/4 c. besam flour (Indian market--if you don't have it, just add more white flour)
salt and pepper
1-1/2 c. shredded Parmesan cheese
1 box lasagna noodles, cooked

In a large skillet (the largest you have, or else a soup pot), put 1 Tbsp. olive oil and heat.

Add chopped onion and garlic, and after it has softened and begun to brown, add oregano/basil. Add red wine and cook 1-2 min. Add both cans of tomatoes and mix well. Cover partially and simmer on medium heat. Check occasionally to be sure it's not cooking down too much, and if it is, add a bit of water and fully cover. You will want it very rich--but not scorched! Taste sauce and add salt if needed.

Note: The sauce at this point only had one can of tomatoes; later I added the second. You can do it all at once.

In the meantime, cook noodles and set aside, using a bit of olive oil to keep them from sticking to each other. Then heat 1 c. olive oil in a skillet. In a large Ziploc bag, add the flour(s) and some salt and pepper. In a large shallow bowl, beat one egg and add 1 Tbsp. water (not hot). Mix. Dip zucchini pieces in egg and then in flour mixture, and add to oil when it's hot enough. I did mine in two batches. When browning, turn frequently to cook all sides. Set out on paper towels when cooked so the excess oil will drain.

Preheat oven to 350 degrees. Lightly grease a rectangular baking dish and put a ladleful of the tomato sauce in the bottom of the pan, spreading around so it's just lightly covered. Add first layer of lasagne noodles. Add more sauce (about 3/4 c. this time) and a layer of zucchini pieces. Repeat until you have three layers if possible, and end with a layer of noodles and the last of the tomato sauce on top of that. Sprinkle with Parmesan (I personally don't think it's possible to ever have too much Parmesan). Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake another 20-25, watching carefully so it doesn't over-brown.

Here is where the finished product pic would go--if I had taken it! We were in a hurry to eat I guess. 8^)

Greek-Style Chicken

Every American cook has a repertoire of 64 ways to cook chicken, I bet. This is one that satisfies my desire for a meal almost as good as something I might get at Costa's in Seattle . . . if only I were there. I've just discovered a good Greek place in the South Bay, called Opa! in Willow Glen. But when we don't want to go out, there is always this yummy dish.

It calls for a spice mix from Whole Foods, called Mediterranean Rotisserie seasoning. I'm including a photo of the ingredients list to give you some idea what a good Mediterranean spice melange might have in it. However, have no fear. I doubt that the success of this dish depends on your spices being exactly like this!

Greek-Style Chicken                                
Serves 4
1 lb. chicken tenders or breast meat, boneless
3 Tbsp. flour for dredging
2 Tbsp. olive oil
2 cloves garlic, crushed and chopped fine
2 Tbsp. Mediterranean seasoning mix
      (or 1 Tbsp. mixed oregano, thyme, basil, mint, and coriander)
3/4 c. red wine (tasted first to be sure it's good)
14 oz. can of crushed or whole tomatoes with juice
        (or 4 large ripe tomatoes)
1 c. chicken broth
1/2 lb. crimini mushrooms, washed and chopped
3 Tbsp. chopped fresh mint (or to taste)
1 c. crumbled feta cheese (about 8 oz.)

Heat olive oil in a large saute pan. Dredge chicken pieces in flour, salt and pepper, adding them to the pan when the olive oil is heated. Brown on both sides.

Add garlic and cook carefully so that it doesn't burn. Add 2 Tbsp. Mediterranean seasonings and stir to mix well with chicken and pan drippings. Add red wine, de-glaze the pan, and cook off the alcohol. Add chopped tomatoes and chicken broth.

Cook with lid ajar on medium heat for about five minutes (more if thicker pieces of chicken are used). Control cooking-down process by replacing lid completely or turning down heat a little. Add chopped mushrooms near the end of the cooking time, and when mushrooms are soft, stir in feta cheese and sprinkle with chopped mint. OR to serve in a somewhat fancier way, pour chicken in serving bowl, sprinkle with feta cheese, and top with chopped mint.

This chicken begs to be eaten with a simple rice dish (white Jasmine rice with a little olive oil and parsley works for me) and a green salad. It is even better the second day, especially if you can add more fresh mint!

And Now for Something Baked--A Recipe in Honor of my Mom

Nearby is a bakery called Sugar, Butter, Flour, and I think it's clever marketing, considering that pretty much everything with that combination of ingredients is likely to be tasty.

My latest culinary production is made with these, and some other delectable ingredients. Interestingly, I only made these for the first time in mid-December, after somewhat mysteriously asking Dear Sister (Kate) for some of our mom's recipes, if she had any that Mom had handwritten.*  She only came up with two (which is strange, but I have zero, so I guess Mom is hanging onto her gold for now). One was for Raisin Bars,

and I immediately made the cookie bars, forgetting all about the project. I also skipped the glaze as superfluous, but of course they would be even tastier with it.

You may notice the recipe calls for molasses: here's my tip for the post. When you need to measure out a sticky liquid, use spray oil on the inside of the measuring cup before you pour the molasses or honey in, and then immediately add the liquid to whatever you're mixing up. This minimizes how much of the liquid is "lost" by sticking to the sides of the measuring cup.

*I was going to make a Christmas giftie for Kate that I got straight from my friend Martha Stewart, from the December issue. It involved getting muslin transfer sheets and using the printer to make the transfer of a family recipe, then sewing it, as a pocket, to an apron. I'll still get around to it sometime, but for now, I'm enjoying this recipe. (I know she said to use margarine, but that was a generation ago. Sorry, Mom, I like butter better!) Funny, I don't remember her making them when I was a kid, but that doesn't mean much. I remember chocolate things much more vividly.

Here is today's batch:

Cream together sugar and butter.

A mixer would work even better. I was lazy.

Add eggs and beat again; add molasses and vanilla and stir until smooth.

When it was time to spread them in the pan and bake them, I had had a bit of trouble combining the flour mixture and the dough so it was pretty crumbly; again, the mixer would work better here. Even so, the final product tastes divine. One great thing about these cookie bars is the small amounts of spice in the recipe--tasty and distinct flavors, but no one spice overpowers the cookie. A note: I used yellow raisins (some call them sultanas) as I love the flavor. They are easily replaced with regular raisins.

I consider them raisin-pecan bars, but Mom's way works fine too, of course.

"Delicious!" says Molly, my official taste-tester. She also mentioned how buttery they are. 8^)

Here are some other great combos: walnut-dried cranberry; almond-dried cranberry; pecan-date; or walnut-prune (the last two, with chopped fruit of course).

Love you, Mom!
And thanks for the recipe, Kate.

Asian-esque Salmon with Greens

I wanted to make a special dinner in honor of the Eldest, who leaves tomorrow bright and early for Guadalajara, and the next stage of her Master's degree adventures. Stopped at Trader Joe's with a hankering for something Asian (I know--that's vague) and decided on some wild-caught and some farmed salmon. A package of bok choy, fresh spinach, and some shiitake mushrooms completed the picture.

At home, I put rice on to cook and then separately poached the salmon in 1/2 c. dry white wine and a few tsps. butter for about 10 minutes. Salt and pepper of course. I took the lid off after that to cook down the juices a bit.

 

Meanwhile, in the steamer I put green onions and chopped bok choy. After 15 minutes, I put spinach leaves in the top of the steamer (mine has two partitions) and cooked it for 10 more minutes. (Note to self: next time cook them both for 10 min. together--the bok choy was overcooked and gray.)

 

In the middle here, I sauteed shiitake mushrooms in butter.

I also made up a sauce of 1 part red wine vinegar to 1 part soy sauce to 1/4 part sesame oil. I added about a Tbsp. sesame seeds and a finely chopped green onion (green portion, reserved from earlier). Shook this all in a jar and set aside for the "plating" and serving.

Before I served it onto a plate, I started with a spoonful of salmon pan juices. Then, rice on one side, two kinds of salmon to compare (quite different!), two kinds of greens, and a spicy sauce on the rice. Mushrooms for those so inclined, which means more for me--since some people don't think they're food. 8^(

Both daughters at home seemed to like it, and the husband declared it, "Veddy tasty, dear." Yum!

Comfort Food California Style: Baked Green Rice Loaf

On a chilly winter evening, this is one of the natural choices I turn to for a satisfying dinner. Originally, this recipe came from one of Lee Bailey's cookbooks (popular in the 80s), but there are several ways I have adapted it. First, I omit the 1/2 c. of melted butter (yikes!), and then I also serve it warm, not cold, as he originally envisioned the dish as part of a beach-side picnic. It's also different in other minor ways. Here is the simple recipe you can make most nights even if you haven't been to the store.

Preheat oven to  350 degrees

1/2 large red onion                               
1 can mild green chiles (fresh Anaheims are even better)
1 scant TBSP olive oil
1 c. white or basmati rice
2 c. water
2 tsp. butter or olive oil
1/2 tsp. salt
1 c. combination of any of the following: milk, sour cream, buttermilk, yogurt, half and half
2 eggs
1 TBSP. dried parsley (or 1/4 c. fresh chopped)
1 c. shredded Mozzarella or Cheddar
2 tsp. paprika
2-3 slices of cheese (opt.)

Set rice on to cook according to rice package instructions. Include butter and salt.

Saute the onions in olive oil until browned, add chiles and saute another few minutes. Set aside to cool.

Mix eggs and milk combination.

When rice finishes cooking, set aside (do not remove lid) for 10 minutes. Afterward, put rice in a wide bowl and stir, cooling and pushing rice up onto sides of bowl to increase surface area and cool faster.


Add onions and peppers and mix, and when cool enough, add milk/egg mixture, parsley, and cheese.

Pour rice mixture into a loaf pan (sprayed with vegetable oil spray) and sprinkle paprika on top. It may help to put aluminum foil over the top after the first 30 minutes to keep top from browning too much.

Bake in oven for approximately 60 minutes. Check at 45-50 minutes for doneness by putting a knife into the near center: if it comes out clean, the loaf is done.

Optional: Add extra cheese to top to melt over loaf during last ten minutes in oven.




After cooling 10 minutes, spoon out onto plates and serve.

As DD#2 used to say as a baby, "Myee-yum, myee-yum!"

Disclaimer: Not Instructive Today, Just Gloating

One of my favorite times of year is now, not just because we are celebrating Thanksgiving and the December holidays, but also because . . . drumroll please . . . our satsuma tree comes ripe.

Now everyone has enjoyed a tangerine or two no doubt, but until I had a satsuma tangerine, I wasn't fully living. Originally from Japan (duh!) they have been widely grown in the US for decades. They taste better than any other tangerine, but their greatest claim to fame is being seedless.

When we remodeled and landscaped our home in the late 90s, Keith planted a satsuma in the front walkway area, and it nicely screens our dining room window from the street. But even better, for six months we get to watch first blossoms and then tiny green balls, and gradually greeny-orange fruit grow to full size, bright orange color, and loose looking skin. The anticipation is excruciating!

And this year we have a huge crop!

A satsuma is a taste of paradise.

Wonder if that was the tree God told Eve not to touch.

Keith calls sections of a satsuma "Vitamin C pills." And the white part is actually supposed to be quite good for you, and is not bitter like with some citrus fruits.

PS: I am not divulging my address. And just so's you know, we have our shotgun handy. ;^)

Indianesque Cooking--Quick and Satisfying

I've been enjoying Indian cuisine of many kinds as long as I've lived in the Bay Area, home to a large population of emigres and the restaurants that support their cultural heritage.

I've been trying to cook Indian dishes just about as long, with help from Madhur Jaffrey and her wonderful cookbooks, as well as the local groceries that carry Indian spices and other ingredients.

What I'm going to describe in this post is an "Indianesque" one-pan dinner, and I need to say up front that it is probably not a real Indian dish, but it incorporates many aspects of typical Indian dishes and ingredients. Here's your grocery list:

2 c. masoor daal* (split peas that are orange ["red"] rather than green)
1. c. basmati rice (regular white rice works, as long as it's not instant)
2 Anaheim chile peppers (or one can of fire-roasted green chiles)
1 Tbsp. vegetable oil
1 red onion
2 cloves garlic
2 tsp. chopped fresh ginger root (or 1 tsp. ground)
1 can diced tomatoes (in summer, use 2-3 fresh tomatoes, chopped)
1 Tbsp. whole cumin seeds (or 1 Tbsp. ground cumin)
1/4 tsp. turmeric (if you have curry powder, this works fine here)
1 tsp. roasted cumin seeds (from Indian grocery) optional
fresh chopped cilantro
plain unflavored yogurt

*often found in the kosher section if your grocery has one

Crushing garlic is easy: use the back of the knife to whack the whole clove (therapeutic!) and the outer papery skin will come off easily. Then chop.

Basmati rice is best because it has a distinctive flavor. This is brown basmati rice, even more nutty than the white variety.


Set a full kettle on to boil. Rinse rice in a strainer, shaking to remove excess water.

Place cumin seeds, turmeric, and roasted cumin in a small container to have ready.

Dice one onion and two cloves of garlic.











Heat oil in large skillet or shallow pot. When hot, add spices and stir.

Being careful not to let the spices burn, stir gently.

Add onion/garlic mixture and chopped fresh ginger (if powdered ginger is used, it can go in the dry spice mix you began with). This is fresh ginger (on right) and is best stored by wrapping in aluminum foil and keeping in the freezer. I let it sit for a few minutes after removing from the freezer before chopping up.

Add rice and continue stirring.

Rinse masoor daal (red lentils) and shake to remove excess water.


Add lentils and stir.

Tea kettle should have boiled by now; when rice and lentil mixture is sizzling, stir well and add kettle of water. Also add diced green chiles.

Turn heat down to medium and place lid on, partly ajar.


Water will be absorbed quickly, so immediately set another kettle to boil; when it has done so, add this water to the cooking lentil/rice mixture. Cook on medium heat.

Keep covered, stirring every few minutes. After five minutes, add canned tomatoes and stir in. Replace lid, cook again over medium heat, for another 8-10 minutes. Add 2-3 tsp. salt (to taste) and adjust seasonings.

 Meanwhile, chop cilantro finely and stir plain yogurt.

Continue checking lentils and rice for doneness. Excess water will boil off in these last minutes as well.

When finished, ladle into bowls and add yogurt and cilantro. Then, bon apetít!