I hate Tofu Tuesdays

Okay. I know I promised meatless recipe on Tuesdays but after a few months of them, I am bored. I bow down to vegetarians but I am not one and don't cook that way. So, I'll pass on good veggie recipes when I find one but for now, there's no dedicated day for eating off the land.

Instead, I am passing on last night's Shrimp and Grits experiment. The wolverines in my house were sorry I didn't make more. It was darn good. I was inspired by a Bobby Flay Shrimp & Grits "Throwdown" on Food Network Sunday night. Bobby lost but both dishes looked fantastic. Daydreaming about shrimp and grits, I realized I had everything at home to make it for dinner last night. Score! (Thanks to www.blog.jekyllisland.com for the photo!)

Here's my recipe, using a bag of Emeril Lagasse wild shrimp with a packet of Emeril seasoning included. I am NOT A SOUTHERN GIRL, so I'd love to hear from y'all about how to do this dish better. Or more importantly, what am I doing wrong.

Janet's Shrimp and Grits

1 tablespoon vegetable oil
4 slices bacon, cut in 1/2-inch pieces
1 large chopped shallot
1 pound bag Emeril Lagasse wild shrimp with a packet of Essence seasoning included
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
2 tablespoons butter
For grits:
2 cups milk
1 cup chicken broth
3/4 cup quick-cooking grits 
1/2 teaspoon salt
1 1/2 cups shredded Cheddar

Into a heated skillet, add vegetable oil and bacon pieces. While bacon is cooking, put shrimp in bowl with Essence seasoning, Old Bay and salt. Let flavors meld as bacon cooks.

When bacon is done, remove with a slotted spoon and set aside. Add chopped shallots to the bacon grease and cook until soft, about 4 minutes, stirring occasionally.

While shallots are cooking, heat milk and chicken broth to boiling. Add grits and salt, stir and cover. (They'll take about 7 minutes total too cook.)

In the last few minutes of grits cooking, add shrimp and butter to the hot skillet and cook until shrimp are opaque and pink. Remove from the heat.

When grits are done, add cheese and stir until it melts. Pour grits into a shallow bowl and pour shrimp, with all the juices, over the top. Scatter bacon bits over all.

Serves maybe 4. Only three in my house.

 

 

Me and my new pal

I should probably post this photo of President Obama and me on April Fool's Day. I think the Madame Tussaud version is pretty lifelike, though. Who knew my new boyfriend was so tall?

I was in Washington, D.C., for a few days for a travel writers conference and ate at some nifty places along the way. I came home too soon, though. The cherry blossoms were just budding.

The best meal was the fried chicken at Art and Soul (415 New Jersey Ave. NW), the restaurant of celebrity chef Art Smith, formerly of Oprah-personal-chef fame. Michelle Obama had her birthday party there right around the time of the inauguration.The chicken is prepared Maryland-style, which  means it has a cream gravy along side. It did, but just a judicious swipe of creamy goodness. Plus there were buttermilk mashed potatoes. Seriously, it was fantastic.

We also had appetizers at Acadiana (901 New York Ave. NW), where I can highly recommend the crawfish pie and charbroiled oysters with garlic and Parmesan. Also, we ate petite portions of short ribs and Arctic char at The Source (555 Pennsylvania Ave. NW), Wolfgang Puck's new East Coast outpost. Terrific, but so tiny. Bring on the seconds!

All in all, a delicious trip.

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Dinner ideas that can be done, with Ellie Krieger

Here's this week's menu ideas. My very favorite is the Baked Shrimp With Tomatoes and Feta from Ellie Krieger of the Food Network. It's a simple dish that really acts like a grown-up. The recipe calls for it to be made in an oven-proof skillet, but I like to bake it in a shallow baking dish that looks nice at the table. Unless, it's just me. Then I can eat the whole thing from the skillet.

Monday: Chop shop
Big, thick pork chops are the centerpiece of tonight’s meal, Honey-Mustard Pork Chops With Roasted Asparagus, inspired by a Pillsbury recipe. Sprinkle olive oil over cleaned and trimmed asparagus, arrange in single layer on a baking sheet and pop in the oven at 400 degrees for about 15 minutes. While the asparagus is cooking, mix 1/3 cup honey, 2 tablespoons yellow mustard and a hefty pinch of cloves in a small bowl. Sear 3/4-inch chops in a nonstick skillet, about 3 minutes on each side. Reduce the heat and pour honey mixture over them. Cover and cook for about 8 minutes. Dinner, done!

Tuesday: Eating out, but in
Use your imagination and what’s in the fridge for Quick Weeknight Stromboli. Divide 1 pound of store-bought pizza dough into four pieces and roll each into a rectangle shape. You can come up with your own combination, but we’re using thawed and squeezed frozen spinach, minced garlic, a few shakes of dried Italian seasoning, diced ham and shredded mozzarella. Spread it all evenly on the dough and roll to close. Bake for about 30 minutes at 400 degrees. Serve with warm marinara and a green salad.

Wednesday: Rotisserie chicken
Shred the bird and use 2 cups of meat, as much dark as you can get, for Chicken Tortilla Pie. Lightly spritz an 8- by 8-inch baking dish with nonstick spray. Layer in 4 toasted corn tortillas (you’ll need 12 total), 1 cup of the chicken, 1/2 can of mild, chopped chilies, 1/2 cup green salsa, a few spoonfuls of sour cream and a handful of shredded Monterey Jack cheese. Repeat once more and top with the rest of the tortillas, more sour cream and cheese. Bake for 45 minutes at 350 degrees. Slices of cold cantaloupe and honeydew melon on the side.

Thursday: Shrimply devine
Baked Shrimp With Tomatoes and Feta (recipe below) is a simple dish that will elevate a weeknight meal to something special. It takes less than 30 minutes, really less than 20, to prepare. Serve with a green salad and breadsticks.

Friday: Burger, a la Caesar
All hail the end of the week with interesting, yet easy, Caesar Burgers. Grill the patties and dress with big shaves of Parmesan, creamy Caesar dressing and planks of ice cold Romaine lettuce. Toast the buns with a swipe of melted garlic butter for the crouton effect. Potato wedges and strawberries on the side.

Baked Shrimp With Tomatoes and Feta
1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced
Two cans (14.5 ounces) no salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds raw medium shrimp, peeled and deveined
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2/3 cup crumbled feta cheese (about 3 ounces)
Preheat oven to 425 degrees.
Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from heat. Stir in the parsley, dill and shrimp and season with salt and pepper. Sprinkle the feta over top. Bake until the shrimp are cooked through and the cheese melts, about 12 minutes.
Serves 4.
Source: Eat Smart with Ellie Krieger from Fine Cooking

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Come into my kitchen: Macaroni and Cheese from scratch

Who was it who said never work with animals or kids? W.C. Fields? Or Janet K. Keeler? For the relaunched version of the video series In Janet's Kitchen, my son's buddy, Patrick, joined me for a session on how to make macaroni and cheese from scratch. We had a good time. Take a look. *

Rotisserie Chicken Wednesday: Ratatouille Chicken Pizza

   

Ratatouille Chicken Pizza makes good use of the store-bought bird and also a slew of veggies. It's a Cooking Light recipe, which means it has less than 30 percent fat. A good thing for the most part.

Use the dark meat for chicken salad.

Ratatouille Chicken Pizza

1  teaspoon  olive oil
1  Japanese eggplant (or half of a regular Globe), halved lengthwise and cut into (1/4-inch-thick) slices
1  red bell pepper, cut into 1/4-inch strips
1/2  small red onion, thinly sliced
1  cup  sliced mushrooms
3/4  teaspoon  dried Italian seasoning
1/4  teaspoon  salt
4  garlic cloves, minced
1  (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
1  cup chopped skinless, boneless rotisserie chicken breast meat
1  cup  (4 ounces) preshredded reduced-fat pizza-blend cheese
3  plum tomatoes, cut into (1/4-inch-thick) slices
Cooking spray
3  tablespoons  finely chopped fresh flat-leaf parsley

Preheat oven to 375 degrees.

Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add eggplant, bell pepper, and onion; sauté 3 minutes or until eggplant begins to soften. Reduce heat to medium. Add mushrooms, and cook 3 minutes, stirring frequently. Add Italian seasoning, salt, and garlic; cook 1 minute, stirring constantly. Remove from heat.

Place crust on a baking sheet. Spread vegetable mixture evenly over crust, leaving a 1/2-inch border. Arrange the chicken over vegetable mixture; sprinkle evenly with cheese. Arrange tomatoes over cheese, and lightly coat with cooking spray. Bake for 25 minutes or until cheese is bubbly and tomatoes are softened. Sprinkle with parsley.

Source: Cooking Light (recipe and photo)

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Get your kids in the kitchen

Are you lucky enough to have kids who like to cook? Or are you trying to teach them? This week's menu plan is tailor-made to young cooks (or adults who are learning themselves).

Monday: Good morning at night
Make Breakfast for Dinner for the family. Other than cereal, anything goes. We vote for eggs scrambled with diced tomatoes and shredded Jack cheese, sausage links and biscuits. Make Mom’s recipe or rely on Pillsbury (we like the frozen variety). A bowl of strawberries and blueberries brightens it all up.

Tuesday: Show off mad skills
Before you head off to school this morning, start the beef marinating for Beef Teriyaki Stir-Fry (recipe below). You’ll earn big brownie points for this dinner.

Wednesday: Rotisserie chicken
Make Mile-High Chicken Tostadas starting with the chicken from two rotisserie birds. Shred the chicken and toss the skin and bones. Lightly brush tortillas with olive oil and bake in a 350-degree oven until crisp, about 5 minutes. While tortillas are baking, heat chicken in a skillet with a packet of taco seasoning. Pile chicken on tortillas with garnishes of your choice including shredded cheese, lettuce, tomatoes, salsa, sour cream, guacamole, scallions and olives. Serve with fresh fruit salad.

Thursday: Burger bar
If you’re not proficient on the barbecue, gets some help from your family’s resident griller to make Super-Topped Grilled Burgers. First form the patties gently; don’t overwork or the meat will be tough. Serve on toasted buns with interesting toppings such as roasted red peppers and goat cheese; blue cheese crumbles and red onion, bacon and Cheddar; or onions sauteed with a bit of balsamic vinegar. Serve with green salad and baked potato wedges. (Look for frozen for easy’s sake.)

Friday: Tapas tonight
Small plates of savory bits — called tapas — are all the rage these days. Though the origin is Spanish, you can add more global tastes. For your family Tapas Party, put out small bowls of cured chorizo sausage or salami and hard cheese such as manchego. Add to the mix grilled shrimp, olives (black and green), roasted red peppers, lightly cooked asparagus spears, cubes of baked potato flavored with paprika, hummus with pita triangles and spicy almonds. This is a great spread if people need to eat quickly to head out for Friday night fun.

Beef Teriyaki Stir-Fry
1/4 cup beef broth
1/4 cup soy sauce
1 tablespoon cornstarch
1 tablespoon rice wine vinegar or white wine vinegar
1 garlic clove, minced
1 1/2 pounds top sirloin, cut into 1/2- by 2-inch strips
1 to 2 tablespoons peanut or vegetable oil
1 cup long-grain white rice, cooked according to package directions (3 cups cooked)
4 or 5 scallions, including some tender green tops, sliced

In a large bowl, whisk together broth, soy sauce, cornstarch, vinegar and garlic. Add meat and toss to coat. Cover and marinate in the refrigerator at least 3 hours and up to 8.

In a wok or large skillet over medium-high heat, warm 1 tablespoon of oil. When oil is hot, remove meat from marinade with a slotted spoon and add to the pan. Reserve marinade. Stir-fry meat until browned on the outside and slightly pink on the inside, 3 to 4 minutes. Add more oil if needed. Add reserved marinade to the wok and stir fry until sauce is thickened, 2 to 3 minutes. Serve over rice, topped with scallions. Serves 4.

Source: The Big Book of Easy Suppers by Maryana Vollstedt (Chronicle Books, 2005)

(Photo by Dirk Shadd, Times photo)

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A dirty past, a delicious dish: Puttanesca!

Puttanesca sauce is a quick-cooking, spicy tomato sauce that is served over pasta. Red pepper flakes give it the zing. The name, loosely translanted, has something to do with hookers who needed to make a meal fast so they could get back to work. Is cooking dinner the world's second-oldest profession?

Anyway, this recipe includes boneless turkey breast cutlets that cook fast and have little fat. A good weeknight meal, even if you're not walking the streets. Serve with salad and crusty bread.

Quick Turkey Puttanesca
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound turkey cutlets
2 tablespoons olive oil, divided
1 tablespoon minced garlic
1 cup canned crushed tomatoes
1/4 cup pitted and chopped green olives
2 teaspoons capers, rinsed
1/2 teaspoon dried oregano
Pinch of red pepper flakes
2 tablespoons chopped fresh parsley
Salt and ground black pepper, to taste

In a shallow dish, combine the flour, salt and pepper. Dredge the turkey cutlets through the four mixture to coat both sides.

In a large nonstick skillet over medium-high, heat 1 tablespoon of the oil. Add the cutlets and cook until lightly browned on both sides and no longer pink at the center, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

Reduce the heat to low. Add the remaining oil and the garlic to the skillet, stir until fragrant, about 1 minute. Add the tomatoes, olives, capers, oregano and red pepper flakes. Increase the heat to medium and simmer until slightly thickened, about 3 minutes.

Remove from the heat and stir in parsley. Season the sauce with additional salt and pepper, if needed, and serve spooned over the turkey cutlets.

Nutrition information per serving (values are rounded to the nearest whole number): 252 calories; 83 calories from fat; 9g fat (1g saturated; 0g trans fat); 45mg cholesterol; 12g carbohydrate; 30g protein; 2g fiber; 770 mg sodium.

Source: Recipe and photo from the Associated Press

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Rotisserie chicken Wednesday

This morning I am leafing through a new cookbook about brunch from Gale Gand, formerly of the Food Network and still a restaurateur in Chicago. I am interviewing her this morning via phone about Easter brunch ideas. Anyway, I've always liked her and her style and am a big fan of her cookbook Butter Sugar Flour Eggs. I am talking with her at 10:30 a.m. so if you have anything you'd like me to ask her, leave a post.

Brunch! includes this recipe for chicken salad perfect for our Wednesday theme. Serve it on a bed of greens or in sandwich form for a light dinner. Fresh fruit on the side will give you another dose of healthy produce for the day.

Apricot Chicken Salad
3 cups cubed cooked chicken, white and dark meat
1/2 cup dried apricots, cut into thin strips
1/2 cup chopped celery
1/2 cup sliced snow peas or sugar snap peas
1/4 cup sliced almonds, toasted
1/4 to 1/2 cup mayonnaise (to taste)
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon grated orange zest
Salt and freshly ground pepper

Combine the chicken, apricots, celery, snow peas, almonds, mayonnaise, lemon juice, parsley and orange zest in a medium bowl, and fold together to combine. Moisten the salad with more mayonnaise if you like a creamier chicken salad, and season it with salt and papper to taste. Cover and chill for at least 30 minutes before serving. (The salad keeps for three days, covered, in the refrigerator.)

Note: To toast the almonds, spread them in a single layer on a baking sheet and toast in a 375-degree oven for 7 to 10 minutes, stirring after 3 minutes, until golden.

Serves 4 to 6.

Source: Gale Gand's Brunch!

Photo of Gale from Chicago magazine

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Happy St. Corned Beef Day!

Yeah, yeah, I know. It's Tofu Tuesday. But it's also St. Patrick's Day, and that means corned beef and cabbage. And maybe some green beer. We've got to put off our meatless day this week.

Don't hate me but I've got my corned beef burbling away in the Crock-Pot already. I loaded up the pot with little red potatoes, carrots, onions, the corned beef and cabbage early this morning. A fresh loaf of rye bread awaits.

If you haven't made plans to cook corned beef tonight . . . it does take a few hours on the stove . . . then think about this delicious sandwich. Corned Beef on Rye With Caramelized Onions and Sauerkraut makes use of leftover corned beef tomorrow or deli corned beef tonight. Sweet caramelized onions and grated Granny Smith apple mellows the tang of the sauerkraut. I would serve this with potato salad. 

Corned Beef on Rye With Caramelized Onions and Sauerkraut
3 cups thinly sliced onion
2 tablespoons vegetable oil
3/4 cup drained sauerkraut
1/2 Granny Smith apple, grated coarse
3 tablespoons water
Salt and pepper
Unsalted butter, softened, for buttering bread
8 large 1/2-inch-thick slices rye bread
1 large garlic clove, halved
1 large dill pickle, sliced paper-thin
3/4 pound thinly sliced chilled cooked corned beef (about half a cooked 3 1/2-pound corned beef; recipe follows)
1 cup coarsely grated Swiss cheese
Mustard as an accompaniment

To prepare onions and sandwich:

In a large, heavy skillet, cook onion in oil over moderate heat, stirring, until golden. Stir in sauerkraut and apple and cook, stirring, 5 minutes. Stir in water and salt and pepper to taste and transfer to a bowl.

Preheat broiler.

Butter one side of bread slices. On a baking sheet set 4 inches from heat, broil both sides of bread until toasted lightly. Rub buttered side of each toast with garlic. Arrange 4 toasts, garlic side up, on a baking sheet and divide pickle and corned beef among them. Top beef with onion mixture and cheese and broil under broiler about 4 inches from heat until cheese is melted. Top sandwiches with remaining toasts, garlic side down, and halve.

Serve sandwiches with mustard.

Makes 4 sandwiches.

Source: Gourmet magazine

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On this week's menu: Beef Picadillo and more

Yes, I know. I abandoned you last week. Early in the week I was scurrying to get work done so I could take off for a travel story. Spent a few days in Birmingham, Ala., which has a very sophisticated food and wine scene. In fact, I was lucky enough to get an interview with Frank Stitt of Highlands Bar and Grill. He's largely responsible for the food scene there. I'll post more about talking with him later.

In the meantime, here are some dinner ideas for the week.

Monday: Pick a picadillo
Beef Picadillo (recipe below) is a favorite in Latin America and Caribbean countries. It should be our favorite, too, because you can make it tonight, double it even, and use it another day this week. Tonight, serve it in lettuce leaves as a low-carb wrap. Later this week, use the flavorful meat as filling for tacos or quesadillas.

Tuesday: Soup and salad
Pair Black Bean Soup (I like Progresso or even some of the dried bean kits stocked at most grocery stores) with a bright citrus salad and hunky bread for a light meal. Use tender butter lettuce leaves and mix with tangerine slices and small pinches of soft cheese, such as goat. Dress with a citrus vinaigrette.

Wednesday: Rotisserie chicken
Carve up the bird and serve it with Spaghetti Squash. To make this a super-quick meal, you’ll need to bake the spaghetti squash the night before; it keeps great in the fridge. Split the squash, scoop out the seeds and bake, cut side down, for 1 hour at 350 degrees. Let cool slightly, then scrape out the delicious strings. You’ll see now how it got its name. Serve with heated marinara sauce or just butter, salt and pepper. A green veggie adds another wholesome note.

Thursday: Pasta present
Italian bulk sausage stars in easy Sausage and Mushroom Fettuccine. While water boils and pasta cooks, make the sauce. Brown a pound of bulk Italian sausage, then add sliced mushrooms and scallions plus red pepper flakes. Cook until veggies are soft. Add 1 can of diced tomatoes. Drain pasta and add to the sauce. Add black pepper if you want more kick.

Friday: Pizza with a twist
Forget the red sauce. Make White Spinach Pizza for a change. Get prepared pizza dough and push it into whatever shape you’d like. Brush with olive oil, scatter with minced garlic and cover with shredded mozzarella. Add little heaps of ricotta and thawed and squeezed spinach. Bake at 400 degrees for about 10 minutes.

Beef Picadillo
3 tablespoons extra-virgin olive oil
1-1/2 pounds lean ground beef
1/3 cup dry red wine
1 small yellow onion, minced
3 cloves garlic, minced
1 cup canned crushed tomatoes
1/2 cup golden raisins
Kosher salt and freshly ground black pepper
2 large hard-cooked eggs, finely chopped
6 tablespoons chopped pimento-stuffed green olives
1/4 cup minced fresh cilantro
1 small head Boston lettuce, cored and leaves separated

Heat the oil in a large skillet over medium heat. Add the ground beef and cook, stirring occasionally and breaking up the meat with the edge of a spoon, until done, about 5 minutes. Add the wine, onion and garlic and cook, stirring occasionally, until the wine is almost evaporated, about 5 minutes.

Add the tomatoes and raisins and simmer, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes. Season with 1 1/2 teaspoons salt and a few grinds of pepper.

Remove the skillet from the heat and stir in the chopped eggs, olives and cilantro. Serve hot with the lettuce leaves for wrapping.

Serves 4 to 6.

Recipe and photo source: Fine Cooking

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