Family Favorites, Side Dish

Spinach with Sesame and Garlic Recipe

Spinach with Sesame and Garlic Recipe

  • Yield: Serves 2-4.

If you are using bagged baby spinach, the presoaking is not necessary, as that spinach is pretty clean. Also baby spinach does not need to be chopped. The spinach you get in bunches from the farmers market can have a lot of dirt at the root ball that needs to be washed out before you use the spinach.

INGREDIENTS

  • 3 Tbsp dark sesame oil
  • 1 Tbsp minced garlic
  • 1 lb fresh spinach, soaked in water to clean, drained, excess water squeezed out, large stems removed and discarded, leaves roughly chopped
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version)
  • Salt to taste
  • 1 Tbsp toasted sesame seeds

METHOD

1 If you haven’t already toasted the sesame seeds, do that first. Heat a stick-free skillet on medium high. Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds may make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done.

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2 Heat 2 tablespoons of the sesame oil in a large skillet over medium heat. Once the oil is hot, add the garlic. As soon as the garlic begins to sizzle, add the spinach and cook, stirring occassionally, until the spinach is completely wilted. Turn the heat to low.

3 Stir in the sugar and soy sauce. Remove from the heat. Add salt to taste. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.

Recipe Cred: Simply Recipes

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Chicken, Crockpot

SLOW COOKER PALEO HAWAIIAN BBQ CHICKEN

Slow Cooker Paleo Hawiian BBQ Chicken

prep 

cook 

total 

author melissa jennings

yield 4

Ingredients

  • 4-6 Boneless Chicken Breasts or Boneless Skinless Chicken Thighs (I used 2 lbs)
  • 3 TBSP coconut aminos
  • 20 oz fresh pineapple with any juice
  • 1 whole green pepper sliced
  • 1/2 cup onion sliced thin
  • 1 tsp dried ginger
  • 2 fresh garlic cloves, crushed and minced
  • 1 cup BBQ sauce (I used Tessemae’s BBQ Sauce)
  • 1 TBSP raw honey
  • 1/4 cup olive oil
  • salt and pepper, optional

Instructions

  1. Combine all ingredients except BBQ sauce and freeze.
  2. When ready to cook thaw the ingredients in the refrigerator overnight.
  3. Place into a slow cooker and add BBQ sauce and cook on low for 8 hours.
  4. Remove and shred chicken with two forks and serve.
  5. Salt and pepper if desired.

Recipe Cred:stockpilingmoms

Crockpot, Pork

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Serves 6

  • 1teaspoon ground sage
  • 1/2teaspoon salt
  • 1/4teaspoon pepper
  • 1clove garlic, crushed
  • 1/2cup water
  • 2pounds pork tenderloin
  • 1/2cup brown sugar
  • 1tablespoon cornstarch
  • 1/4cup balsamic vinegar
  • 1/2cup water
  • 2tablespoons soy sauce
  1. Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.
  2. Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.
  3. 1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan : brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.
  4. Heat over medium and stir until mixture thickens, about 4 minutes.
  5. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  6. Serve with remaining glaze on the side.

Recipe Cred: Food 52

Breakfast

How to Make a Foolproof Quiche

How to Make a Foolproof Quiche

Makes one (9-inch) pie or about 8 servings

What You Need

Ingredients

  • 9-inch pie crust
  • 1 to 2 cups filling ingredients, like bacon, mushrooms, onions, and spinach
  • 1 to 2 cups (3 to 6 ounces) grated cheese, like Gruyère, Swiss, or cheddar
  • large eggs
  • cup (8 ounces) milk
  • 1/2 cup (4 ounces) cream
  • teaspoon salt
  • Equipment
  • 9-inch cake or pie pan
  • Measuring cups and spoons
  • Rolling pin
  • Sauté pan
  • Mixing bowl
  • Whisk
  • Spatula

Instructions

  1. Prepare the quiche crust: Line a 9-inch cake tin with parchment and spray the sides with nonstick spray. Roll out the pie crust and fit it into the tin. Trim away any overhang and reserve for patching up any cracks that appear during baking. Freeze the crust for 30 minutes.
  2. Blind bake the crust: Heat the oven to 350°F. Line the pie crust with parchment and fill with pie weights or beans. Make sure the weights are snug against the sides of the pan. Bake for 20 minutes and remove the weights and parchment. Bake for another 10 to 15 minutes until just starting to brown. Cool while you prepare the filling.
  3. Cook the filling ingredients While the crust is baking, prepare your quiche filling. Make sure all ingredients are cooked through and fairly dry (i.e., make sure spinach has wilted and that cooked mushrooms have released all their moisture).
  4. Line the crust with cheese: Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.
  5. Prepare the custard filling: Whisk together the eggs, milk, cream, and salt until frothy.
  6. Bake the quiche: Pour the custard into the pie crust. Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center.
  7. Cool the quiche: Cool for at least 20 minutes, but ideally overnight.
  8. Slice and serve: Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.

Recipe Notes

Make ahead: The crust can be blind baked up to two days in advance and stored wrapped at room temperature. Quiche can be baked and cooled up to 3 days in advance; bring to room temperature or reheat in a low oven before serving.

Storage: Leftover baked and cooled quiche can be stored wrapped in the fridge for up to 5 days.

Recipe Cred: The Kitchn

Family Favorites, Pasta, Uncategorized

BUTTER, TOMATO, AND ONION SAUCE

YIELD
Makes enough for 1 pound dried pasta
TOTAL TIME
Time from start to finish: 50 minutes

INGREDIENTS

  • 2 pounds ripe tomatoes, or 3 cups canned whole peeled tomatoes with their juice
  • 1 medium sweet yellow onion
  • 5 tablespoons butter
  • 1 1/4 teaspoons salt

PREPARATION

    1. 1. If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
    2. 2. Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

Note: When you toss pasta with the sauce, add about 1/3 cup freshly grated Parmigiano-Reggiano.

Recipe Cred: Epicurious

Chicken, Family Favorites, Uncategorized

Marcella Hazan’s Roast Chicken With Lemons

INGREDIENTS

  •  3- to 4-pound chicken
  •  Salt
  •  Black pepper, ground fresh from the mill
  • 2 rather small lemons

PREPARATION

  1. Preheat oven to 350 degrees.
  2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
  3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
  4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
  5. Place both lemons in the bird’s cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don’t make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
  6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
  7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
  8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.

Recipe Cred: The New York Times

Uncategorized

Balsamic Roasted Beet Salad

Balsamic Roasted Beet Salad

  • 8 medium-size beets, tops removed and scrubbed
  • 1/2 cup balsamic vinegar
  • 1/2 cup good olive oil
  • 2 teaspoons Dijon mustard, such as Grey Poupon
  • Kosher salt and freshly ground black pepper
  • 4 ounces baby arugula
  • 1/3 cup roasted, salted Marcona almonds, toasted
  • 4 ounces soft goat cheese, such as Montrachet, crumbled

Preheat the oven to 400 degrees.

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Recipe Cred: Barefoot Contessa