Friday, May 26, 2017

Roasted Sausage, Peppers and Onions

Vacation Day! I went shopping with my sister and Heidi. Lenore had given me a gift card for Macy's for my birthday. I needed shorts and "summer" clothes. Did very well with the sales and still have $$ on the gift card. That being said, when I was little my Mom said there was no reason why you could not go out shopping as long as you had dinner ready. On Wednesday I worked from home and roasted the sausage, peppers, and onions. I added crushed tomatoes, oregano, basil, salt, and pepper to the roasting pan and I think it was in the oven for maybe an hour. I stirred the mixture a couple of times during the roasting. Easy dinner.

Sausage, Pepper and Onion Sandwiches with leftover Green Bean Salad. 

Thursday, May 25, 2017

White Bean and Vegetable Bowls with Fried Eggs

Tonight's dinner is from Cooking Light. It is similar to Eggs in Purgatory but the eggs are fried instead of poached. This was well received, I think I heard Chris say, "Delicious."

The original recipe called for fresh Tomatoes, I used canned. Instead of Mushrooms, I added Zucchini. Also, I obviously omitted the garlic. We were supposed to add Cider Vinegar on top of the eggs but I completely forgot about it by the time I got home. Awful commute tonight.

Here is my version of White Bean and Vegetable Bowls with Fried Eggs (not Frizzed Eggs).

Ingredients-
4 teaspoons Olive Oil, divided
3/4 cup chopped Yellow Onion
8 ounces chopped Zucchini
2 14.5 cans of diced Tomatoes
1 cup Unsalted Vegetable Stock
3/4 teaspoon kosher salt
1 (15-oz.) can unsalted Great Northern beans, rinsed and drained
5 ounces Baby Spinach, chopped
4 large Eggs
Freshly Ground Pepper

Method-
Heat 1 tablespoon oil in a Dutch oven over medium-high. Add onion to pan; cook 2 minutes, stirring occasionally. Add zucchini to pan; cook 5 to 6 minutes or until browned, stirring occa­sionally. Add tomatoes, stock, salt, and beans to pan, and bring to a boil. Cook 5 minutes or until mixture thickens and about half of the liquid has evaporated, stirring occasionally. Add spinach; cook 2 minutes or until wilted, stirring occasionally. Remove from heat; cover and keep warm.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high. Gently break eggs into pan; cook 3 minutes or until whites are set and yolks are still runny. Divide bean mixture among 4 shallow bowls. Top each serving with 1 egg, and sprinkle with pepper

Wednesday, May 24, 2017

What Did Wimpy Say To Popeye?

I'll gladly repay you Tuesday for a hamburger today.
Burgers. Burgers made from our house recipe served on, of course, homemade burger rolls. Yes, I know you can get hamburger rolls for $1 a bag. It's the baking thing. It's knowing every ingredient that was used. It's about making the buns the perfect size for your burgers. It's about Chris saying that the burgers and the rolls were delicious.
Our burger recipe -
Ground Beef, Rye Bread soaked in milk, Worcestershire Sauce, Horseradish Sauce, Salt and Pepper.

The roll recipe is from King Arthur Flour. Simple to make!!!!

Click here for the Beautiful Buns Recipe.

Monday, May 22, 2017

Not A Meatless Monday - The BLT Salad

I bookmarked this recipe from the New Haven Register back in 2012. Oh this was really good. I would never have thought to grate a tomato for the dressing. It captures that flavor of a BLT sandwich. You know the tomato and mayo mixed together flavor. Loved it!

The BLT Salad
Ingredients-
1 cup cubed whole-wheat country bread
2 teaspoons extra-virgin olive oil
4 medium tomatoes, divided
3 tablespoons reduced-fat mayonnaise
2 tablespoons minced chives or scallion greens
2 teaspoons distilled white vinegar
Freshly ground pepper to taste
5 cups chopped hearts of romaine lettuce
3 slices center-cut bacon, cooked and crumbled

Method-
Preheat oven to 350 degrees. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15-20 minutes.

Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine.

Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon. Makes 4 servings.

Saturday, May 20, 2017

A King Arthur Sort Of Day

I just felt like baking today. I went to the King Arthur Flour site and had fun!

Buttery Hot Dog Buns. Click Here For Recipe.
 
 Beautiful Burger Buns. Click Here For Recipe.

 English Muffin Toasting Bread. Click Here For Recipe.

Thursday, May 18, 2017

My Favorite Dinner of 2017

Yes I know we are not even at the halfway mark of the year but damn dinner was fantastic tonight. Chris took me out to the Clam Castle in Madison CT.
I had the Soft Shell Crab and Chris had Clam Strips and Cod. It was fantastic. It was delicious. Oh, I wish I had more!!! It tasted just as I remember the Soft Shell Crabs from Chick's Diner in West Haven when I was a kid. It is the perfect summer dinner. And our weather went from March to August in the last 2 days.

Tuesday, May 16, 2017

Tuesday Tomato Sauce

For lack of a better name I will go with Tuesday Tomato Sauce. It is Marcelle Hazan's Tomato, Butter and Onion Sauce with diced pepperoni added to it. And what a nice addition that was. Just enough heat, along with crushed red pepper. The focaccia was homemade using Jim Lahey's recipe.