No recipe review and My favorite cooking shows

Last week was a bit helter-skelter due to a three day, out of town, work training, followed by the appearance of the contractors to re-do our roof and install new siding. It's been a bit..chaotic to say the least.

The Meal Plan (or lack there of):
Mon - out
Tues - out
Wed - grilled pork chops and instant potatoes
Thurs - take-n-bake pizza
Friday - wienie wraps and tater tots!
Sat (L) SW Quinoa salad from the co-op (S) wienie wraps and tater tots!

Okay, I confess, one of my comfort foods is old fashioned hot dogs baked in a crescent roll.  And because I have to heat up the oven anyway, I might as well make tater tots! I adore tater tots!

Since there are no recipes to discuss, here's what I've been watching for foodie shows on Create TV (one of our PBS stations):

America's Test Kitchen and Cooks Country
Both these shows continue to engage me. Now that Julie and Bridget have settled into their roles as Host's/Moderators, their banter with each other and others is a hoot. The variety of stuff ATK and Cook's demonstrates continues to intrigue me, I find their product reviews fascinating (when in doubt, by OXO) and the taste tests are probably my favorite.

I do find Cooks Country to have the more approachable recipes, with ingredients I can (probably) find in my corner of the world.  

Lidia Bastianich - Lidia's Kitchen
If you are not familiar with Lidia, she explores the country of Italy through her family and food.  She does a wide variety of approachable family style meals for all occasions.  I enjoy her approach, her dialog, and attempts to teach the audience Italian.  I've had mixed success with the few recipes of hers I tried. 


Kevin Belton's New Orleans Kitchen
The Husband got me hooked on Kevin's show, which lead to one cookbook, which lead to a second cookbook, which lead to planning a trip to New Orleans this fall.  Kevin is a hoot to watch, he has a laid back approach - almost too much so sometimes - and his recipes are wonderful.  Assuming you can get  some of the ingredients, which I can't up here at the opposite end of the Mississippi.  Does that stop me?  Oh heck no!  I'm looking forward to when my local PBS station shows season 3. 


Jamie Oliver   5 Ingredient Meals
I've only caught a handful of episodes, but call me intrigued.  Now 5 ingredients doesn't always mean "fast" per se.  A couple of these were assemble, pop in the oven for 1-3 hours, then eat.  Still, using 5 basic ingredients, assemble and walk away?  It has merit.  I struggle to access his website (I get "turn on cookies!" messages), so I may check out his cookbook from the library and take it for a test run. 



Nick Stellino - A Storyteller in the Kitchen
This is the show PBS Create is currently running.  Not my favorite Nick Stellino season if only because the lighting is harsh against the backdrop of his cupboards and there is less food making and, well, more talking.  I like the talking with the food making.   I enjoy Nick's banter and his approach to assembling food.  I've made a handful of his recipes and have enjoyed them.  Thanks to Nick, I also found an improved way to cook garlic. 







Sara Moulton  Weeknight Meals
I quite enjoy Sara's TV presence and her meals come across as approachable with ingredients I can (mostly) find in my corner of the world.  I appreciate her honesty (admitting she's pastry impaired and it's okay if  your pie dough doesn't come out perfectly round) and she has some interesting tips.   I was quite pleased to hear her on the Milk Street Podcast with Christopher Kimball helping Chris dispense cooking advice to callers.  









Pati Jinich Pati's Mexican Table 
Best opening song of the cooking shows!  (Humming it in my head right now...)  Initially I bounced of Pati's show.  There was something about her approach that, I dunno, kinda rubbed me the wrong way.  As I've watched more episodes, I've come to really enjoy the tie in to Mexico  and how she takes the viewer to all sorts of wonderful places!  I've also come to enjoy watching her pull her kids into the kitchen and have her help.  Imagine what these kids are going to know about cooking when they are grown and flown!   I haven't tried any of her recipes (but I would like to!), mostly because trying to find the chilies and spices in Northern MN isn't going to happen and some of her dishes are more involved than I care to tackle at this moment in time.   But darn do they look good!

Recipe Review from 7/14/2019

A somewhat robust recipe week, but everything was super simple and made enough for two meals (with the exception of the pizza).  Raided the freezer toward the end of the week for bacon for the BLT's.  And everything was a winner - I would make this menu and/or recipes again in a heartbeat.

The Meal Plan
Sat (L)  Family get-together  (S)  Poached Chicken Salad
Sun (L)  leftovers         (S)  Summer Veggies and Noodles
Mon (yoga)  leftover noodles
Tues - Avocado Sandwiches
Wed - Pizza with Proscuitto
Thurs (yoga) - leftover sandwiches
Fri - BLT's with Egg and Avocado

Lunches - turkey and ham wraps with fruit and cherry tomatoes



Poached Chicken and Arugula Salad with Tomatoes and Chili Crisp (Eating Well, July/Aug 2019)  gluten free

I basically made as directed, except I used boneless, skinless chicken breasts.  I will note - the chicken would be much better on the grill than poached.  You could also sub some cooked shrimp or even tofu.

For the dressing, I bought a tbsp of sumac and tbsp of fennel seeds because I did not have these on hand nor did I want to purchase a small tub.   I also don't have chili oil, so I added a splash of garlic chili paste for the heat.   Worked just dandy. 

One cup of arugula just isn't enough.  Add some extra hearty greens like swiss chard, kale or spinach.  Don't skip the fresh herbs in this dish, they really pull everything together.  I don't say this very often, but the mint with the dressing was fantastic.   Recommended!

Serves 4

photo from eatingwell.com

2 pounds bone-in chicken breasts
3 bay leaves, preferably fresh
1 small white onion, halved and thinly sliced
2 large ripe tomatoes, cut into 1-inch pieces
1 cup arugula or other flavorful leafy greens, woody stems trimmed
1 cup fresh basil leaves
1 cup fresh cilantro leaves
½ cup fresh mint leaves

Dressing
¼ cup extra-virgin olive oil
¼ cup lemon juice
1 tablespoon spicy chili crisp or chile oil
1 tablespoon ground sumac
¾ teaspoon coriander seeds, toasted and crushed
¾ teaspoon fennel seeds, toasted and crushed
½ teaspoon ground cardamom
½ teaspoon onion or garlic powder
½ teaspoon salt
½ teaspoon ground pepper

To prepare chicken and onion: Place chicken and bay leaves in a large saucepan and add water to cover by 1 inch. Bring to a simmer over high heat. Adjust heat to maintain a simmer, cover and simmer until an instant-read thermometer inserted in the thickest part without touching bone reaches 165°F, 25 to 30 minutes. Transfer the chicken to a clean cutting board.

Meanwhile, soak onion in ice water for 1 minute; drain and pat dry.

To prepare dressing: Whisk oil, lemon juice, chili crisp (or chile oil), sumac, coriander and fennel seeds, cardamom, onion (or garlic) powder, salt and pepper in a large bowl.

When the chicken is cool enough to handle, discard the skin and bones and shred the meat. Add the shredded chicken and any accumulated juices to the dressing, along with tomatoes and the onion; toss to coat. Add arugula (or greens), basil, cilantro and mint; toss again. Arrange on a large platter so the chicken, tomatoes and onions are distributed throughout the greens (and not sitting at the bottom).

Recipe Notes: To make ahead: Refrigerate dressing (Step 3) for up to 3 days.


Summer Vegetables and Sesame Noodles (Eating Well, July/Aug 2019)  vegetarian
I really enjoyed this dish - and what was neat was I had all the ingredients (minus the ponzu - but I followed the tip).  I did some notable substitutions - I subbed whole wheat spaghetti for the soba noodles because my store didn't have soba.  I did by pre-spiralized zucchini as I don't own a spiralizer.  And I already noted, I followed the tip for "making" ponzu.

This has fresh flavors, it's easy for a weeknight, and it doesn't heat up the kitchen during the hot summer months.  Perfect for a meal out on the porch.  Leftovers were just as tasty as day of - this would be great for lunches too.  Recommended!

Served 4.

1 medium yellow squash

photo from eatingwell.com

1 medium zucchini
1 cup corn kernels, fresh or frozen
8 ounces soba noodles (I used whole wheat spaghetti)
¼ cup ponzu sauce (see tip below)
2 tablespoons tahini
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
¼ teaspoon salt
1 pint cherry tomatoes, halved
3 scallions, sliced  (skipped)
2 teaspoons sesame seeds

Put a large saucepan of water on to boil.

Spiralize squash and zucchini into medium-thick "noodles." (Alternatively, cut them lengthwise into long, thin strips with a vegetable peeler. Stop when you reach the seeds in the middle—seeds make the strips fall apart.) Place the vegetable noodles and corn in a large colander.

Cook soba noodles in the boiling water according to package directions. Pour over the vegetables in the colander to drain. Meanwhile, combine ponzu, tahini, oil, vinegar and salt in a large bowl. Add the soba and vegetable noodles to the bowl along with tomatoes and scallions. Toss to combine.

Serve topped with sesame seeds.

Recipe tip: Ponzu, a Japanese soy sauce blend, gets complex flavor from tangy vinegar and citrus, plus some have added umami-packed fish flakes and seaweed. If you're vegan, look for a brand that skips the fish or make a substitute by combining 2 Tbsp. each soy sauce and lemon juice with a splash of rice vinegar.

Avocado and White Bean Sandwiches (Eating Well July/Aug 2019) vegetarian
The beauty of this dish lies in it's simplicity. Avocado and beans on bread - so simple it's one of those "why didn't I think of this!?" dishes. This is perfect for a light lunch or supper when those temps and humidity are much to high to much of anything in the kitchen.  When served along side some fresh fruit - perfection!

This would also be good for a work lunch - pack the avocado mixture in it's own little tub and assemble at Noon. For suppers for two of us, I just saved half of the mixture covered in saran-wrap in a glass bowl, and it was just fine for the next night.

One item of note - I didn't need four cups of lettuce. If the lettuce is too thick, when you bite into the sandwich, the avocado mixture spoots out the sides. Recommended!

Serves 4

2 medium avocados

photo from eatingwell.com

1 (15 ounce) can white beans, rinsed
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 clove garlic, grated
¼ teaspoon chopped fresh thyme
¼ teaspoon ground pepper
8 slices whole-wheat bread, toasted
1 cup chopped jarred roasted red peppers, rinsed
8 thin slices sharp Cheddar cheese (about 4 ounces)
4 cups baby lettuce

Mash avocados, beans, lemon juice, oil, garlic, thyme and pepper in a medium bowl until well combined but still slightly chunky. Divide among 4 slices of bread ( ½ cup each). Top each sandwich with ¼ cup red peppers, 2 slices cheese, 1 cup lettuce and the remaining bread.



Pizza with Prosciutto and Corn (Eating Well, July/Aug 2019)
I never used to make much with arugula in it, and now the last couple of weeks, I've had it in several dishes and on TWO pizzas!  Yes!  It's back this week on another pizza! 

The directions below really make this simple dish complicated.  I rolled out my dough, did a "blind bake" (or grill in this case) for 10 minutes (I find I get better results when I bake my crust for 10 minutes before put the toppings on),  slather the oil and garlic mixture all over the crust, sprinkle with prosciutto, corn and cheese, bake/grill for another 10, and add the arugula and basil.  Serve! 

I am totally making this again. 

Served 2 with a couple little pieces of leftovers.

photo from eatingwell.com

1 pound pizza dough, preferably whole-wheat
2 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
1 cup part-skim shredded mozzarella cheese
1 cup fresh corn kernels
1 ounce very thinly sliced prosciutto, torn into 1-inch pieces
1½ cups arugula
½ cup torn fresh basil
¼ teaspoon ground pepper

Preheat grill to medium-high. (Or to bake instead, see Tips.)

Roll dough out on a lightly floured surface into a 12-inch oval. Transfer to a lightly floured large baking sheet.

Combine 1 tablespoon oil and garlic in a small bowl. Bring the dough, the garlic oil, cheese, corn and prosciutto to the grill. Oil the grill rack (see Tips). Transfer the crust to the grill. Grill the dough until puffed and lightly browned, 1 to 2 minutes. Flip the crust over and spread the garlic oil on it.

Top with the cheese, corn and prosciutto. Grill, covered, until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more. Return the pizza to the baking sheet. Top the pizza with arugula, basil and pepper. Drizzle with the remaining 1 tablespoon oil.

Recipe Tips: No grill? No problem! Place the crust on a large oiled baking sheet, spread garlic oil on it and top with cheese, corn and prosciutto. Bake at 450°F until the crust is golden on the bottom and the cheese is melted, 18 to 20 minutes. Top with arugula, basil and pepper. Drizzle with the remaining 1 tablespoon oil. 

To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)

Recipe Review from 7/7/2015

Another busy week.  Another fabulous week weather wise.  I've been getting in some porch time, but not quite enough garden time.  Several recipes to report on this week - I am greatly enjoying Eating Well's recipes right now! 

The Meal Plan
Sat (L) Leftover shrimp boil   (S) Grilled Romaine salad  (oops!  reviewed last post)
Sun (L) Leftover salad   (S) Grilled Salmon
Mon (yoga)  Leftover salmon
Tues - Pizza!
Wed - Mojito chicken kebabs
Thurs (yoga) - leftovers
Fri  - grilled pork chops and potatoes

Breakfast - wild rice and yogurt with fruit
Lunches - wraps

Grilled Salmon with Curried Yogurt and Cucumbers (Eating Well, July/Aug 2019)   gluten free
A lovely easy recipe that's good for hot summer evenings.

A couple of notebles - I farted buying cilantro and shallot, so I grilled a bit of red onion to sub for the shallot.  Nothing to do about the cilantro, it has such a unique flavor profile subbing something else really doesn't work.  If you don't like cilantro, leaving it out works just fine.

I'm not a fan of cucumbers, so I subbed zucchini (raw).  1/2 cup wasn't enough, so I bumped it up to one cup.

I converted the leftovers into a salad the next evening - also delicious!  Leftover dressing was used as a dip for veggies.   Recommended!

Serves 4

1¼ pounds sustainable wild or farmed salmon, cut into 4 portions

photo from eatingwell.com

2 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
½ cup sliced cucumber  1 cup sliced zucchini
2 tablespoons chopped fresh cilantro
2 tablespoons minced shallot
½ cup low-fat plain yogurt
2 tablespoons lemon juice
¼ teaspoon curry powder

Preheat grill to medium-high.

Brush salmon with 1 tablespoon oil and sprinkle with ¼ teaspoon each salt and pepper. Oil the grill rack (see Tip). Grill the salmon, turning once, until just cooked through, about 6 minutes.

Meanwhile, combine cucumber, cilantro and shallot with the remaining 1 tablespoon oil and ⅛ teaspoon each salt and pepper in a medium bowl. Whisk yogurt, lemon juice, curry powder and the remaining ⅛ teaspoon each salt and pepper in a small bowl.

Serve the salmon with the yogurt sauce and the cucumber salad.

Recipe Tip: To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.) 


Chopped Salad Pizza with Sausage (Eating Well, May 2019)
I had arugula and romaine lettuce in the fridge, I had Italian sausage in the freezer, co-op makes a fantastic pizza dough, all I needed was some feta and crushed tomatoes.

Except I grabbed a can of diced tomatoes and I didn't want to make another stop and get crushed  So I drained 1/2 cup of the diced, mooshed them  little, and spread over the dough.  Perfect!   I do pre-bake my pizza crust, cooking for about 10 minutes before adding any toppings.  I get better results and a fully baked crust.

This was very tasty.  The lettuce and dressing were surprisingly good and really complimented the tangy sausage.   If I were to make this again (and I totally would), I probably would not put the salad on the whole pizza, so if there were any leftovers, the lettuce wouldn't be wilty.  Though the Husband did say it was "fine" so maybe I could just top as normal?  Hm....

Serves "4" (In reality- served 2 with leftovers for 1)

4 ounces Italian turkey sausage (1-2 links), removed from casing (I used regular pork sausage)
1 pound whole-wheat pizza dough

photo from eatingwell.com

½ cup canned crushed tomatoes, preferably San Marzano
1 cup shredded part-skim mozzarella cheese (I used provolone)
½ cup crumbled feta cheese, divided
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon honey
3 cups baby arugula
3 cups chopped Little Gem lettuce (see Tip)

Preheat oven to 425°F. Line a large rimless baking sheet with parchment paper.

Cook sausage in a medium skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 6 minutes.

Roll pizza dough into a 13-inch circle on a lightly floured surface. Transfer to the prepared pan.

Spread tomatoes over the dough, leaving a ¼- to ½-inch border and sprinkle with mozzarella and ¼ cup feta. Top with the sausage. Bake the pizza until the crust is golden brown and crisp and the cheeses are melted, 15 to 20 minutes.

Meanwhile, whisk oil, lemon juice, honey and crushed red pepper in a medium bowl. Stir in the remaining ¼ cup feta. When the pizza is ready, add arugula and lettuce to the dressing and toss to coat. Top the pizza with the greens and cut into 6 slices.

Recipe notes: Little Gem lettuce looks like a ruffly mini head of romaine. Find it at grocery stores and farmers' markets in the spring and summer. If it's not available, substitute romaine.



Mojito Marinated Chicken Kebabs (Eating Well, July/August 2019)   gluten free
This was easy to pull together, totally reminded me of a mojito, and was perfect for a quick weeknight dinner.   A couple of substitutions below - I don't have and I didn't want to buy white rum, so I subbed brandy.  Tequila would probably work well too.  I don't have and didn't want to buy agave syrup, so I subbed honey.  Real maple syrup would probably work just fine too. 

I did add some sliced zucchini to the grill for some extra veggies.   With the leftovers, we cooked up some rice and I served with lemon wedges.  Very tasty!  Recommended.

Serves 4 (if you add some veggies or rice to the meal)

½ cup coarsely chopped fresh mint, plus more for garnish

photo from eatingwell.com

3 tablespoons lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons white rum (I used brandy)
2 teaspoons agave syrup   (I used honey)

1/4 teaspoon salt, divided
1/4 teaspoon ground pepper
1½ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
2 medium red onions
Lime wedges for serving

Preheat grill to medium-high.

Combine mint, lime juice, oil, rum, agave, ¼ teaspoon salt and pepper in a mini food processor. Pulse until well incorporated, about 15 seconds. Reserve 2 tablespoons for serving; pour the rest into a medium bowl.

Add chicken and toss to coat. Let stand for 10 minutes. Cut onions into 1-inch rounds, then into quarters. Thread the onions and chicken onto separate skewers. (Save the leftover marinade.)
Grill the chicken for 8 minutes. Turn and brush with the leftover marinade and grill until an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes more.

Grill the onions, turning occasionally, until slightly charred, about 4 minutes per side. Sprinkle the chicken and onions with the remaining ¼ teaspoon salt and drizzle with the reserved 2 tablespoons marinade. Serve with lime wedges and more mint, if desired.

The Restaurant at the End of the Universe by Douglas Adams (#2)

The Restaurant at the End of the Universe by Douglas Adams

My rating: 4 of 5 stars



Jacket Blurb:  Facing annihilation at the hands of the warlike Vogons is a curious time to have a cosmically displaced Arthur Dent and his curious comrades in arms as they hurtle through space powered by pure improbability - and desperately in search of a place to eat. Among Arthur's motley shipmates are Ford Prefect, a long-time friend and contributor to the The Hitch Hiker's Guide to the Galaxy; Zaphod Beeblebrox, the three-armed, two-headed ex-president of the galaxy; Tricia McMilan, a fellow Earth refuge who's gone native (her name is Trillian now); and Marvin, who suffers nothing and no one gladly.

Book number two in the Hitchhikers Guide to the Galaxy.

I read this years ago - I remember enjoying it then, and I enjoyed it again, but I could tell I was getting so much more out of it this go around than in my first one or two readings when I was in my 20's. Time certainly does give us perspective.

Not much to say about a book that's been around for 40 years that hasn't already been said. If you liked Hitchhikers Guide to the Galaxy and haven't read this, you'll probably enjoy the continuing adventures of Arthur Dent, Ford Prefect, Trillian, and Zaphod. If you enjoy quirky British sci-fi, you'll probably enjoy this. If your expecting something serious, this isn't the series for you.

Grab a cuppa tea, pull up a chair, and enjoy! Recommended.



View all my reviews

Recipe Review from 7/1/2019

It was a fairly uneventful 4th of July.  We had company out for lunch on the 4th, where the weather (rain) kept us inside.  Worked on Friday, followed by a quiet weekend doing yard stuff.   Several good recipes this week.  One repeat recipe in the Low Country Boil/Frogmore Stew/Shrimp boil.  Lots of names, love it no matter what it's called! 

The Meal Plan
Sun (L)  Grilled Eggplant and pasta (S) Kimchi Pork Burgers
Mon (yoga)  leftover pasta
Tues - leftover burgers
Wed - Grilled Romaine and Chicken Salad
Thurs (L) leftovers  (S)  Low Country Boil
Fri - leftovers
Sat (L) leftovers


Grilled Eggplant and Tomato Pasta (Eating Well, July/Aug 2019) vegetarian
This recipe came with three variation:  polenta, pasta, and adding sausage.  I went with pasta, no sausage.

This was easy to assemble, didn't heat up the kitchen on a 85* day, and was just kinda light and refreshing.  I served with feta cheese and a slice of sourdough bread alongside.  I'm usually not a fan of pasta and bread, but the bread was nice to soak up the yummy tomato juices.   Recommended.

Serves 4

1 pound plum tomatoes, chopped

photo from eatingwell.com

4 tablespoons extra-virgin olive oil divided
2 teaspoons chopped fresh oregano
1 clove garlic, grated
½ teaspoon ground pepper
¼ teaspoon crushed red pepper
½ teaspoon salt
1½ pounds eggplant, cut into ½-inch-thick slices
½ cup chopped fresh basil
8 ounces whole-wheat penne
¼ cup shaved ricotta salata or crumbled feta cheese

Put a large pot of water on to boil.

Preheat grill to medium-high.

Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.

Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.

Meanwhile, cook pasta according to package directions. Drain. Serve the tomato mixture on the pasta. Sprinkle with cheese.


 Kimchi Pork Burgers (Eating Well, July/Aug 2019)
I simplified this a bit - partly because I forgot to buy green onions and partly because I purposely didn't buy napa cabbage.  I didn't want to have three different kinds of greens in my fridge this week.  I subbed finely chopped regular onion in the burger mix, and regular (not grilled) butter lettuce on the burger.

These were good - quick, moist, filling - but not a lot of "Asian" flavor.   I was expecting more between the fish sauce, kimchi and the mayo mix.  All the same - recommended.

1 pound ground pork

photo from eatingwell.com

1 cup sliced scallions, divided, plus 8 whole scallions, trimmed
(I did 1 cup onions, finely chopped)
¾ cup chopped kimchi , divided (see Tip)
1 teaspoon fish sauce
¼ teaspoon ground pepper
4 leaves napa cabbage
1 tablespoon extra-virgin olive oil
⅓ cup low-fat mayonnaise
1 teaspoon honey
1 teaspoon low-sodium soy sauce
1 teaspoon rice vinegar
4 whole-wheat hamburger buns, split and toasted, if desired

Preheat grill to high.

Mix pork, ½ cup sliced scallions, ½ cup kimchi, fish sauce and pepper in a large bowl. Form into 4 patties, each about 4 inches wide. Grill the patties, turning once, until the internal temperature registers 160°F, 4 to 6 minutes per side. Transfer to a plate and let rest for 10 minutes.

Brush cabbage and whole scallions with oil and grill until charred, about 1 minute per side. Coarsely chop the cabbage and cut the scallions into 2-inch pieces.

Whisk mayonnaise, honey, soy sauce, vinegar and the remaining ½ cup sliced scallions in a small bowl.

Serve the burgers on the buns, with the sauce, cabbage, scallions and the remaining kimchi.

Recipe Tip: The Korean fermented vegetable condiment kimchi comes in a wide variety of flavors and heat levels. Gochugaru (Korean red chile flakes) in traditional or hot kimchi adds kick to this burger. If heat's not your thing, try a mild or chile-free white kimchi.

To make ahead: Prepare patties (Step 2) and refrigerate for up to 8 hours.


Chipolte Chicken and Grilled Romaine Salad (Eating Well, July/Aug 2019) gluten free
So, right of the bat I forgot to by cilantro and green onions.  Or I *thought* I had cilantro and I used it in an earlier recipe...and forgot I needed to buy more.   So that part of the dressing didn't happen.  Then I subbed some finely chopped red onion for the green onions. And it worked out just fine!

Halloumi cheese is not a cheese known (or easily found) in my corner of the world, so I skipped it.  I was going to sub feta, but forgot that too.  Forgot a lot with this recipe....

Grilling romaine was a new one for me and the Husband was a bit dubious, but we both agreed this was very tasty when all was said and eaten.  Recipe is simple and a bit putzy with the multiple steps, and it was probably 45 minutes from start to plating.  Only one recommendation, and that would be to start the corn 10 minutes before putting the chicken on the grill.

Recommended!

Serves 4 

photo from eatingwell.com

¾ cup packed fresh cilantro leaves with tender stems
2 green onions, chopped
3 tablespoons lime juice
2 teaspoons honey, divided
¾ teaspoon salt, divided
¼ teaspoon ground cumin
8 tablespoons extra-virgin olive oil, divided
1 tablespoon minced canned chipotle in adobo sauce
1 ear corn, husked  (I used two ears of corn)
1 medium zucchini, quartered lengthwise
1 medium red onion, cut into ¼-inch-thick slices
1 pound boneless, skinless chicken breasts, trimmed
3 romaine hearts (3-4 ounces each)
4 ounces halloumi cheese (see Tips), cut into 6 slices

Preheat grill to medium-high.

Combine cilantro, scallions, lime juice, 1 teaspoon honey, ¼ teaspoon salt, cumin and 6 tablespoons oil in a mini food processor; process until smooth. Set aside.

Combine chipotle, 1 tablespoon oil and the remaining 1 teaspoon honey in a small bowl. Toss the ear of corn, zucchini and onion with the remaining 1 tablespoon oil and ¼ teaspoon salt in a large bowl.

Season chicken with the remaining ¼ teaspoon salt. Cut romaine hearts in half lengthwise, leaving root ends intact. Oil the grill rack. Grill the chicken for 5 minutes, then turn and brush with the chipotle glaze. Continue grilling until an instant-read thermometer inserted in the thickest part registers 165°F, 5 to 8 minutes more.

Grill the corn, zucchini and onion, turning frequently, until tender and charred in spots, 10 to 12 minutes total. Grill halloumi until golden brown and charred in spots, about 2 minutes per side. Grill the romaine, cut-side down, until lightly charred, 2 to 3 minutes. Transfer the chicken to a clean cutting board. Let rest 5 minutes, then slice. Cut the kernels off the cob. Arrange the chicken, romaine, corn, zucchini, onion and halloumi on a platter. Drizzle with the reserved cilantro dressing.

To make ahead: Refrigerate dressing (Step 2) for up to 1 day.

Recipe Tips: To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.) 

Halloumi's high melting point makes it crispy when grilled, rather than melting all over the place. Got leftovers? Try pan-frying it for vegetarian tacos or cubing and broiling to make cheesy "croutons."

Deeper than the Dead by Tami Hoag

Deeper Than the Dead by Tami Hoag

My rating: 2 of 5 stars



Jacket Blurb:
A serial killer terrorizes a small California town in this gripping thriller from #1 New York Times bestselling author Tami Hoag.

California, 1985—Four children and young teacher Anne Navarre make a gruesome discovery: a partially buried female body, her eyes and mouth glued shut. A serial killer is at large, and the very bonds that hold their idyllic town together are about to be tested to the breaking point.

Tasked with finding the killer, FBI investigator Vince Leone employs a new and controversial FBI technique called "profiling," which plunges him into the lives of the four children—and the young teacher whose need to uncover the truth is as intense as his own.

But as new victims are found and pressure from the media grows, Vince and Anne find themselves circling the same small group of local suspects, unsure if those who suffer most are the victims themselves—or those close to the killer, blissfully unaware that someone very near to them is a murderous psychopath…
 
Read as an audio book.

I have very mixed thoughts on this book. This was predictable, cliched, disturbing, at times slow, and at times engaging and somewhat depressing. As a mystery, it's okay. A small town is shaken too it's roots at the discovery of a killer in their midst. Everyone is trying to hide their secrets as families are being torn apart. As a romance, with our comely heroine and damaged protagonist, I completely bounced off the story line. I don't do "oh woe is me!" female protagonists and we had that in spades.

What? So...is this a mystery or a romance? Exactly... this could go either way.

For myself, the romance completely detracted from the mystery. I skipped the sex scene, I despised the way Vince kept calling Anne, "Honey", and because it was audio, I really didn't care for Vince sounding like he was from Brooklyn or Boston when he was in fact, from Chicago. Our women are supposed to be strong, and yet, we have fainting into someone's arms (twice), we have helplessness, and we have the "oh, you have to sleep with him because your vagina hasn't see action since the Carter Administration!" Really? A woman has to have sex to define her identity? A woman needs a man to feel safe and secure?

Barf.

Okay, mystery. Not much of a mystery because the author tells you in the beginning who it is. Then the reader spends the next 9 hours waiting for confirmation, watching the protagonists struggle to figure it out (they don't have anything to go on), as the affected families become more and more fractured with hints and allegations flying around until the murderer makes a stupid mistake and all is revealed! But...not really.

Without going into spoilers, I found the resolutions (yes, plural) incomplete. There were too many loose ends left waving in the proverbial wind for my tastes and the ending ambiguity was annoying rather than interesting.

Recommended with reservations.



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Recipe Review from 6/24/2019

Week started off with book group for me and a legion meeting for The Husband, which pulls both of us away on the same night.  The two most excellent meals provided leftovers for one extra meal apiece and that rolled us right into the weekend! 


The Meal Plan
Mon (yoga/book group/legion)
Tues - portobello burgers
Wed - fish tacos
Thurs - leftover burgers
Fri - fish tacos
Sat - canoe trip

All American Portobello Burgers (Eating Well, June 2019) vegetarian
I've had quire a few variations on portobello burgers over the years, but this one made the top of my list for ease of prep and for taste. In some ways, this was a "duh" (smacks forehead) kind of recipe, but sometimes you need those. There is no marinating the mushrooms, the steak sauce is a brilliant addition, if you have thousand island dressing in the fridge, use that (I don't).;

My only comment would be to select larger mushroom caps over smaller, because they do shrink a bit on the grill. There's only two of us, so I grilled only what I needed for one meal, and then made fresh again the next night. Recipe is that simple. Recommended!

Serves 4 as written.

photo from eatingwell.com

4 portobello mushroom caps, gills removed if desired (remove the gills, only takes a moment and it makes a more appetizing "burger")
Cooking spray
¼ teaspoon ground pepper
2 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
4 teaspoons steak sauce
4 slices American cheese (I used roasted red pepper cheese slices)
4 whole-wheat buns, toasted if desired
1 cup shredded iceberg lettuce (I used butterleaf lettuce)
4 large tomato slices

Preheat grill to medium-high. Mix mayonnaise, ketchup and relish in a small bowl.

Coat mushrooms with cooking spray and sprinkle with pepper. Grill, turning occasionally, until tender, 10 to 12 minutes total.

Transfer the mushrooms to a plate and pat dry with paper towels.**Brush with steak sauce and top the gill side of each mushroom with a slice of cheese. Return the mushrooms to the grill and cook until the cheese is just melted, about 1 minute more. Serve on buns with the sauce, lettuce, tomatoes and onion and pickles, if desired.

**You don't have to do this whole "blot dry" business, just flip on the grill and let the grill do the work. Brush with steak sauce, add the cheese, and done!


Salmon Taco's (modified from Cooks Country)
The original recipe has you cooking the salmon on the stove.  Why stink up the house if you can do cook the fish on the grill?  Fish smell stays outside and you get a lovely grilled fish taco.  Win-win!

These were quite tasty.  This made two meals for two of us, plus a little bit extra that I tossed over salads.   Recommended!

photo from cookscountry.com

3 cups (8 1/4 ounces) coleslaw mix  (I had leftover red cabbage in the fridge, so I thinly shredded and used that)
1 small red onion, halved and sliced thin (I lightly grilled to remove raw taste)
½ cup fresh cilantro leaves
2 tablespoons lime juice
Salt and pepper
¼ cup sour cream
1 teaspoon chili powder
2 (6-ounce) skin-on salmon fillets, 1 to 1 1/2 inches thick (I used 1 - 16oz skin on salmon fillet; was less expensive)
1 tablespoon vegetable oil
8 (6-inch) flour tortillas, lightly toasted (I prefer flour over corn)

Combine coleslaw mix, onion, 1/4 cup cilantro, 5 teaspoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Whisk sour cream, remaining 1 teaspoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in separate bowl. Combine chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper; season salmon with spice mixture.

Preheat grill to medium high (I aim for 350*) Cook salmon, skin side down, until well browned, 4 to 6 minutes. Flip and continue to cook until salmon registers 125 degrees (for medium-rare), 4 to 6 minutes.  (I prefer my salmon fully cooked, so I do about 10-12 minutes)  Transfer salmon to plate and let cool slightly, about 2 minutes. Using 2 forks, flake fish into 1-inch pieces; discard skin.

Divide fish evenly among tortillas. Top with coleslaw mixture, sour cream mixture, and remaining 1/4 cup cilantro. Serve.