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Monday, August 12, 2013

Recipe Review from 8/5/13

photo from:
This weekend found us trenching the yard for an electrician to run wire to the Man-barn and the garage.  Hard to believe that in another month or so I might have an electric garage door opener and lights on the buildings!  The first nine years we lived here, we didn't even have a garage, so going electric seems pretty 'fancy'!

The orange flagging is for the dogs.  I'm dreadfully afraid they'll go running through the yard, step into an 18" trench and break a leg.   You would think they would see this hole in the ground, but you'd be surprised at how oblivious these hounds can be. 

For a point of reference, you can see the power pole in each pic on the right hand side

photo from:

Electrician comes on Monday to put in the wires!

Sunday we headed to west-central Wisconsin (Baldwin) to celebrate my relatives 50th wedding anniversary.  Six plus hours in the car made for some good knitting time. Got to see some folks I haven't seen in 5 years or more, but it really wasn't conducive  to just kick back and talk.  I also admit that a three hour drive back didn't help either. 

Not a lot of recipes to review this week.  One mis-fire (bad flour); and two recommendations. 

Poblano Sopes (Ckng Lght Aug 13)    vegetarian, gluten free
I think these would have been really good if my masa harina hadn't been rancid.  I thought the flour might have just picked up the tupperware flavor, but even after cooking and baking, they tasted distinctly off.  So this isn't a fair review as I couldn't finish mine and I pitched the leftovers.

But for simplicity of assembly - easy easy!  I did use the grill for charring the poblano and baking the sopes.  No reason to heat up the oven.  I had my doubts about the quinoa being crunchy, but I couldn't taste anything discernible.  As I noted, I would try these again, but with fresh masa.
  • 1 poblano chile
  • 1/4 cup uncooked quinoa
    photo from:
  • 5 ounces masa harina (about 1 cup)
  • 1 cup warm water 
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons canola oil
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon sugar 
  • 2 cups baby arugula
  • 1 1/2 cups halved cherry tomatoes
  • 2 tablespoons cilantro leaves
  • 2 ounces queso fresco, crumbled (about 1/2 cup)
  • 1 medium avocado, peeled and coarsely chopped (about 1 cup)

  1. Preheat broiler.
  2. Cut chile in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel and chop chile.
  3. Preheat oven to 350°.
  4. Combine chile, uncooked quinoa, masa harina, 1 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; stir until a soft dough forms. Divide mixture into 4 equal pieces; shape each piece into a 4-inch patty. Heat a large ovenproof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add sopes to pan; cook 3 minutes or until browned. Turn sopes over; place pan in oven. Bake at 350° for 10 minutes or until browned and heated through.
  5. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, juice, and sugar in a medium bowl, stirring with a whisk. Add arugula and remaining ingredients; toss gently to coat. Serve over sopes.

Chicken Caprese Salad  (Food and Wine)  gluten free
This was a recipe the Brother found and passed along.  THUMBS UP, BRO!

The chicken could be cut back to two breasts (I used three and it seemed like a lot), I skipped the pounding flat and just grilled them outside with the veggies from the recipe below.  I didn't have a variety of tomatoes, but I will say, 1 pint wasn't quite enough. 

In hindsight, some fresh basil tossed it would have made this even better. 

1/2 pound spicy marinated bocconcini (mozzarella balls), plus the oil from the container
4 skinless, boneless chicken breast halves, pounded 1/2 inch thick
Freshly ground pepper
1 pint heirloom cherry or grape tomatoes, halved
Olive oil, for grilling

1. Pick the bocconcini out of the marinade. Transfer half of the marinade to a medium baking dish. Add the chicken, season with salt and pepper and let stand at room temperature for 1 hour or refrigerate for 4 hours.
2. Quarter the bocconcini and transfer to a bowl. Add the remaining marinade and the tomatoes and season with salt and pepper.
3. Light a grill or preheat a grill pan and oil the grate. Grill the chicken over high heat, turning once, until lightly charred and cooked through, about 8 minutes. Cut the chicken into bite-size pieces and add to the bocconcini. Toss and serve.

Grilled Zucchini Quinoa Pilaf (Ckng Light August 2013)  vegetarian, gluten free
I served this with the recipe above.  Super quick to pull together and very versatile.  I didn't have enough bulgur, so I used quinoa instead.  

I skipped the celery (didn't want to buy a bunch though I could have used my Swiss chard) and I added some grilled red pepper for color and flavor.  My zucchini needed more than 5 minutes, which worked fine since I was grilling them with some chicken.   Great summer dish!

  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 1/3 cup chopped celery 
  • 2 cups water 
  • 1 cup uncooked bulgur (or quinoa)
  • 1 zucchini 
  • 1/4 cup parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Lemon wedges
  1. Heat a saucepan over medium-high heat. Add olive oil, onion, and celery; sauté 3 minutes. Add water and bulgur; bring to a boil. Cover, reduce heat, and simmer 11 minutes.
  2. Heat a grill pan over medium-high heat; coat with cooking spray. Quarter zucchini. Grill zucchini 5 minutes; dice. Combine bulgur, zucchini, parsley, salt, and pepper. Serve with lemon wedges.


Dee said...

Well, can't expect much of hounds when people fall in holes all the time. I, personally, walked into an electric fence TWICE before I realized it was there. Talk about embarrassing.

Karl A. said...

Progress looks good, is the wiring done now?

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