Well, up here in MN we went from Summer to Fall in one night. 89* to 50* in three hours. Not kidding. Over night temps were 29* - there was no "saving" the garden this year. I simply do not have enough old blankets and sheets to attempt this feat. I did cover the Swiss Chard and Kale as they can handle the cooler temps.
Holy shit I made a lot this week! Didn't realize it until now when I'm typing everything up. I love fall...it's a great time to return to the kitchen and make some comfort food.
Bacon and Egg Sandwiches with Caramelized Onions (Ckng Lght, Sept 2011)
Okay, you wouldn't think egg sandwiches would really need a recipe, but this was a great variation on a classic. I skipped the arugula (what is with this green lately? Seems like every other recipe has arugula in it.) because I don't think it is worth the cost. I also used English muffins instead of whole wheat bread as I had those on hand. I thought the addition of the caramelized onions really ratcheted up the taste of such a simple sandwich and it really didn't take that much more time or effort. I will be making these again.
This upscale twist on the traditional breakfast sandwich features sweet, tender caramelized onion and peppery arugula. A fresh fruit salad would be a good accompaniment.
2 large eggs
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup arugula
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place bread in pan, and cook for 3 minutes on each side or until lightly browned. Set aside, and keep warm.
4. Place one bread slice on each of two plates; arrange onion mixture evenly over bread. Place 1 egg, 2 bacon slices,and 1/2 cup arugula over each serving; top with remaining bread slices. Serve immediately.
Cheryl Alters Jamison & Bill Jamison, Cooking Light
SEPTEMBER 2011
Stratford's Sweet Chili (Ckng Lght BB, source unknown)
1 can 10 oz corn kernels, drained
2 carrots, peeled and diced (I use a handful of diced baby carrots instead)
2 large cloves garlic, minced
green, red, yellow pepper, diced
Sour Cream
Wendy Kalen, Cooking Light
Waldorf Salad with Steel-Cut Oats (Ckng Lght, Sept 2011)
This is a Mark Bittman recipe and you really can't go wrong with one of his recipes. Prep was simple enough, cook the oatmeal, cool the oatmeal, chop and mix. I bought some buttermilk blue cheese crumbles for this dish (far superior to the waxy things I had in the fridge). This made about 5 or 6 lunches.
Ingredients
1 cup steel-cut oats, rinsed and drained
1 cup water
1 teaspoon kosher salt, divided
2/3 cup coarsely chopped walnuts
1 1/2 teaspoons honey
1/8 teaspoon ground red pepper
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon freshly ground black pepper
1 1/2 cups diced Granny Smith apple (about 1 large)
1 1/2 cups torn radicchio
1 1/2 cups seedless red grapes, halved
1/2 cup (2 ounces) crumbled blue cheese
1. Combine oats, 1 cup water, and 1/2 teaspoon kosher salt in a medium saucepan; bring to a boil. Reduce heat, and simmer for 7 minutes (do not stir) or until liquid almost evaporates. Remove from heat; fluff with a fork. Place oats in a medium bowl, and let stand for 10 minutes.
2. Combine walnuts, honey, and red pepper in a small nonstick skillet over medium heat; cook 4 minutes or until nuts are fragrant and honey is slightly caramelized, stirring occasionally.
3. Combine remaining 1/2 teaspoon salt, olive oil, vinegar, and black pepper in a small bowl, stirring with a whisk. Add dressing, apple, radicchio, and grapes to oats; toss well. Place 1 1/2 cups oat mixture on each of 4 plates, and top each serving with about 3 tablespoons walnut mixture and 2 tablespoons blue cheese.
Mark Bittman, Cooking Light
SEPTEMBER 2011
Total: 32 Minutes
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| picture from cookinglight.com |
4 slices center-cut bacon
2 cups thinly sliced onion
1 tablespoon water
1/2 teaspoon Mexican hot sauce (such as Cholula) or Tabasco
1 tablespoon butter
Dash of sugar
Cooking spray
4 (1/2-ounce) slices whole-wheat bread 2 large eggs
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Cook bacon in a nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings; drain on paper towels. Add onion, water, and hot sauce to drippings in pan; cover and cook for 3 minutes. Stir in butter and sugar; cover and cook for 3 minutes. Uncover and cook for 5 minutes or until golden brown, stirring frequently. Set aside; keep warm.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place bread in pan, and cook for 3 minutes on each side or until lightly browned. Set aside, and keep warm.
3. Recoat pan with cooking spray. Crack eggs into pan, and cook for 2 minutes. Gently turn eggs, one at a time; cook 1 minute or until desired degree of doneness. Sprinkle evenly with salt and black pepper.
4. Place one bread slice on each of two plates; arrange onion mixture evenly over bread. Place 1 egg, 2 bacon slices,
Cheryl Alters Jamison & Bill Jamison, Cooking Light
SEPTEMBER 2011
Stratford's Sweet Chili (Ckng Lght BB, source unknown)
This was a great chili. The ketchup/honey combination make it a sweeter chili than I am accustomed to, but it was a nice compliment to the heat from the chili and cayenne powder. I also added a tbsp of cumin...just because I really like cumin. Because I added some celery, I decreased the number of peppers going into the dish. Three peppers seemed a bit much. Oh, and this almost didn't fit into my slowcooker! Great fall dish to feed a crowd and would probably please some little tastebuds too with the sweetness.
1 Can 19 oz chickpeas, drained
1 can 19 oz red kidney navy beans, drained
1 can 28 oz chopped tomatoes with herbs1 can 10 oz corn kernels, drained
2 carrots, peeled and diced (I use a handful of diced baby carrots instead)
2 large cloves garlic, minced
1 red onion, finely chopped
2-4 celery stalks, chopped (my addition)
1 cup ketchup (definitely organic ketchup here)
1/4 cup honey
3 T. chili powder
1/2 t. cayenne pepper
1 each,
Cheddar cheese, grated
1. In slow cooker combine beans, tomatoes, corn, carrots, garlic and onion [celery and peppers]. In a bowl combine ketchup, honey, chili powder and cayenne; mix well and pour into slowcooker (I just dump all the stuff in and stir and it seems to work fine.) Mix well.
2. Cover and cool on low for 8-10 hours or high for 4-6 hours. Add peppers and cook on high for an additional 20 minutes. Serve with sour cream and cheese. Enjoy!!
Buffalo Chicken Thighs (Ckng Lght, Sept 2011)
This would have been a really good dish if I hadn't tried to deviate from the directions and grill the chicken thighs. This was definitely a stove top dish. I ended up finishing the chicken on the stove anyway. I would also say this is not a little tastebud dish and may not be appropriate for some adult tastebuds either (those of Norwegian decent come to mind). Yup. Nicely spicy. I also thought the mashed potatoes were a nice side dish with the tangy blue cheese (trying to use up the 'waxy' blue cheese I bought several weeks ago).
Ingredients
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| picture from cookinglight.com |
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
8 bone-in chicken thighs, skinned
1 tablespoon olive oil, divided
3 tablespoons hot sauce
1 tablespoon butter
1. Preheat oven to 375°.
2. Combine first 4 ingredients in a heavy-duty zip-top plastic bag; seal. Shake to blend. Add half of chicken to bag; seal. Shake to coat. Remove chicken from bag, shaking to remove excess flour mixture. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add flour-coated chicken to pan; sauté 4 minutes on each side or until browned. Transfer browned chicken to a jelly-roll pan. Repeat procedure with the remaining uncooked chicken, flour mixture, and oil. Discard remaining flour mixture. Bake chicken at 375° for 8 minutes or until done.
3. Combine hot sauce and butter in a microwave-safe dish; microwave at HIGH for 30 seconds or until butter melts, stirring to blend. Place chicken in a shallow dish; drizzle with butter sauce. Toss to coat.
Wendy Kalen, Cooking Light
SEPTEMBER 2011
Buttermilk-Blue Cheese Smashed Potatoes (Ckng Lght Sept 2011)
Side dish for Buffalo Chicken Thighs, above.
1 pound small red potatoes
1/3 cup buttermilk
1/4 cup crumbled blue cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place potatoes in a saucepan; cover with cold water to 2 inches above potatoes. Bring mixture to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add buttermilk, blue cheese, salt, and pepper to pan; mash with potato masher to desired consistency.
Wendy Kalen, Cooking Light
SEPTEMBER 2011
Waldorf Salad with Steel-Cut Oats (Ckng Lght, Sept 2011)
This is a Mark Bittman recipe and you really can't go wrong with one of his recipes. Prep was simple enough, cook the oatmeal, cool the oatmeal, chop and mix. I bought some buttermilk blue cheese crumbles for this dish (far superior to the waxy things I had in the fridge). This made about 5 or 6 lunches.
Ingredients
 |
| picture from cookinglight.com |
1 cup water
1 teaspoon kosher salt, divided
2/3 cup coarsely chopped walnuts
1 1/2 teaspoons honey
1/8 teaspoon ground red pepper
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon freshly ground black pepper
1 1/2 cups diced Granny Smith apple (about 1 large)
1 1/2 cups seedless red grapes, halved
1/2 cup (2 ounces) crumbled blue cheese
1. Combine oats, 1 cup water, and 1/2 teaspoon kosher salt in a medium saucepan; bring to a boil. Reduce heat, and simmer for 7 minutes (do not stir) or until liquid almost evaporates. Remove from heat; fluff with a fork. Place oats in a medium bowl, and let stand for 10 minutes.
2. Combine walnuts, honey, and red pepper in a small nonstick skillet over medium heat; cook 4 minutes or until nuts are fragrant and honey is slightly caramelized, stirring occasionally.
3. Combine remaining 1/2 teaspoon salt, olive oil, vinegar, and black pepper in a small bowl, stirring with a whisk. Add dressing, apple, radicchio, and grapes to oats; toss well. Place 1 1/2 cups oat mixture on each of 4 plates, and top each serving with about 3 tablespoons walnut mixture and 2 tablespoons blue cheese.
Mark Bittman, Cooking Light
SEPTEMBER 2011
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