Mashed Potatoes with Fontina and Italian Parsley

potatoes, originally uploaded by Kim De.

Please forgive the picture (and any for the days when I post about Thanksgiving food). It was obviously taken after the feeding frenzy.

This was one of the big hits of our meal. This year I decided I wanted to do "traditional" foods with an Italian flavor theme. Lots of research took place (my favorite part of the process) to find the correct components for the perfect balance of flavor and color (I know, I'm a geek!)

This first recipe came from the Epicurious website. It mixes traditional mashed potatoes with creamy fontina cheese and parsley. I didnt do much to change this, except making it a day in advance, reheating in the microwave, and not baking it (due to oven and time constraints)

Great potatoes! I think part of the reason is I do full-fat on the holidays, so this had half and half and butter in it. Yum! I know this could easily be lightened in varying degrees still with amazing results. The only definite change I would make is to boil the potatoes instead of baking them. The results are the same and boiling takes less time.

Mashed Potatoes with Fontina and Italian Parsley From Bon Appétit

2 pounds medium-size russet potatoes
3/4 cup half and half
2 tablespoons (1/4 stick) butter
1 1/4 cups (packed) grated Fontina cheese (about 6 ounces)
3 tablespoons chopped fresh Italian parsley

Preheat oven to 375°F. Using small knife, pierce potatoes in several places. Place potatoes on small baking sheet. Bake until tender when pierced with skewer, about 1 hour. Cool slightly.

Bring half and half to simmer in heavy small saucepan. Scrape potatoes from skin into large bowl. Using ricer, food mill or potato masher, mash potatoes. Mix in half and half. Add butter; stir vigorously until butter melts and potatoes are smooth. Stir in 2/3 of cheese and 3 tablespoons parsley. Season with salt and pepper. Transfer potatoes to 11x7x2-inch glass baking dish. Sprinkle with remaining cheese. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)

Preheat oven to 425°F. Bake potatoes until heated through and cheese melts, about 15 minutes.

Drunken Beans

Drunken Beans, originally uploaded by Kim De.

I love beans. I find them good in salads, on rice, in tortillas, and with eggs. I like them cooked dry, re-fried or made as below, "drunken" and saucy.

I have a recipe I have used for years with no interest of trying any other. Until I started seeing recipes using roasted poblano peppers. There arent many things I love more than roasted poblanos! Once the seed idea was in my head, I researched recipes to find the right combination for us. The addition of baby portobello mushrooms adds another "meaty" texture to the thickly sauced beans. Wild mushrooms would also work.

The garnishes are not necessary. However they make the dish festive and fun. Play with them to your liking - switch the feta cheese for shredded cheddar. Add a squirt of lime. A dollop of sour cream for a cold contrast. Whatever you choose, try these beans!

Drunken Beans

1 lb dried pinto beans, soaked overnight
2 T olive oil, separated
2 small red onions, one and a half finely chopped, the other 1/2 sliced
6 cloves garlic, minced
1 bottle good brown ale or bock (but any good beer will work)
1 lb baby portobello mushrooms, sliced
3 poblanos, roasted, peeled, seeded and chopped

Heat 1 T of the olive oil in a large stock pot. Add the finely chopped onions and cook until browned. Add the garlic and cook another minute, then add the mushrooms and stir until well blended. Then add the dried beans, the beer, and enough of the soaking water to cover them by 2 inches. Bring to a boil, then add to a large crock pot on high. Cook 4-6 hours or until the beans are soft.

Heat the other 1 T olive oil in a skillet over medium high heat. Add the sliced onions. Cook, first over medium high heat for 2 minutes, then gradually turn the heat to low and caramelize slowly for 40 minutes. Add salt to taste. Set aside for a garnish.

Keep an eye on the beans--add more water or beer as needed. The
water level should remain 1-2 inches above the beans. When they are barely tender, add some or all of the roasted chile peppers and
salt to taste. When the beans are creamy, and soft, they are done.

Serve the soup garnished with any caramelized onions, feta cheese and cilantro.

Spinach, Caramelized Onion and Bacon Pizza

PB220816, originally uploaded by Kim De.

Don't laugh at the tiny slice of pizza in the photo. That is all that was left and I had to hide it to get my picture!

I chose this pizza for a few reasons. First, I rarely make pizza with meat, and I never cook bacon so this recipe seemed a good one to do both with. Lastly, it is adapted from Cooking Light so I knew it had to have a smidgen of good health inside it.

Unlike most recipe I make, I followed this almost exactly. We both really enjoyed it but honestly, we couldn't taste the bacon. With that declaration, we will try this again, substituting mushrooms for the bacon. I really do prefer pizza without meat!

Spinach, Caramelized Onion, and Bacon Pizza (From Cooking Light)

NOTE: for the crust, I used this recipe. If you decide to try it, is requires an overnight rise in the refrigerator.

Topping:
4 bacon slices, chopped
1 (10-ounce) package fresh spinach
2 cups (1/4-inch-thick) sliced onion
2 teaspoons sugar
1 tablespoon butter
2 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
1 cup 2% reduced-fat milk
1 tablespoon cornmeal
1 cup (4 ounces) grated fresh Parmesan cheese

NOTE: I made the dough following this technique. My other changes are in BOLD

To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside. Add spinach to drippings in pan; sauté 2 minutes or until wilted. Place spinach in a colander, pressing until barely moist. Add onion and 2 teaspoons sugar to pan; cook on medium high for 2 minutes, stirring frequently. Slowly turn the heat down to medium low and let the onion caramelize for 30 minutes. Remove from heat; cool.

Melt butter in a medium saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 3 tablespoons flour and pepper, stirring with a whisk; cook 30 seconds. Gradually add milk, stirring constantly with a whisk. Cook 5 minutes or until thick and bubbly, stirring constantly with a whisk.

Preheat oven to 475º.

Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Spread milk mixture evenly over dough; top with spinach and onion.

Bake at 475° for 20 minutes. Sprinkle evenly with bacon and cheese; bake an additional 5 minutes or until golden brown. Cut pizza into 8 wedges.

Portobello Mushrooms with Chipotle (Tacos)

portobello tacos, originally uploaded by Kim De.

Wednesday I told Bo what we were having for Thursday's dinner as I frequently do. He made a face. He never does that. He loves to try new things! He said he wasnt sure how mushroom tacos sounded. I encouraged him to think of them like veggie fajitas and at least give them a try (I thought they sounded wonderful!)

They were. His exact quote “You have outdone yourself honey!” These were amazing. Caramelizing the mushrooms instead of steaming them produces incredible flavor, then add a touch of smoky chipotle, cilantro and smoky cheese and it is a winner!

This is the first recipe from my new cookbook Tacos by Mark Miller. I did very little to change the recipe because it looked so good as written. So dont be like Bo and turn up your nose without trying these tacos!

Note: I used flour tortillas. They are not traditional for tacos, but I had purchased some homemade from a restaurant and it seemed a shame to let them go to waste!

Portobello Mushrooms with Chipotle (From Tacos)

1 lb portobello mushrooms (preferably small with fresh, closed gills)
NOTE: I used presliced this time
3 T (or more) unsalted (butter)
3 cloves garlic, minced
½ t kosher salt
Pinch freshly ground back pepper
2 t chipolte puree
NOTE: In my freezer always are pureed chipotles in adobo. I buy a small can, puree it, freeze it in teaspoonfuls on parchment paper, then put the frozen blobs in a freezer bag for numerous uses.
1 T freshly chopped cilantro leaves
1 cup finely grated smoked mozzarella or gouda.
NOTE: Cheddar, jack or other cheese can be used. However, if you have access to the smoked cheese and a hand grater, I highly recommend doing as the recipe states!
8 soft yellow corn tortillas
NOTE: Please get the best quality you can find. If you are lucky enough to be near a restaurant that makes their own (corn or flour), buy some. It will make all the difference. Trust me!
Garnish: Lightly toasted pine nuts or pumpkin seeds.

Remove the mushroom stems, chop them up and reserve. If any of the mushrooms were large, scrape off the gills with a spoon and reserve. Cut the caps into 1/4-inch-thick slices and reserve.

Preheat a heavy skillet large enough to hold the mushrooms in a single layer for about 2 minutes over medium-high heat. Melt the butter in the pan (half of the butter if cooking the mushrooms in two batches) then add the sliced mushroom caps, chopped stems, any reserved gills, minced garlic, salt and pepper, and sauté until golden brown and caramelized, 8-10 minutes. You may need to cook the mushrooms in batches to be sure they brown and not steam from overcrowding. Add more butter as the mushrooms cook, if necessary, as they have a tendency to absorb all the butter from the pan. (I did not need to add any more butter)

Remove from heat and mix in the chipotle puree.

To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the cheese first then the filling equally between the tortillas and top with the cilantro and pumpkin seeds. Grab, fold and eat right away.

Kim's Chocolate Chip Cookies

bevs, originally uploaded by Kim De.

YUM!

Not sure much else needs to be said about these cookies. For years I looked for the perfect (to me) cookie. My criteria: Whole grain, not very sweet and low on the chocolate threshold.

Several years ago I found cookies that fit the bill from Eating Well magazine. I started out making them as written. The more I made them, the more I began to tinker with the basic foundation. Soon I had the perfect formula for me. And apparently for others too. These cookies get rave reviews. The whole wheat flour and oatmeal give them a great texture, and the dark chocolate chips mixed with the cranberries means they aren't overly sweet or tart.

Try these. Make a double batch to freeze. Tinker with them to make them your cookies.

Kim's Chocolate Chip Cookies (Inspired by Eating Well)

3/4 cup rolled oats
1 cup whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup chocolate chips (dark chocolate work the best)
1/2 cup dried cranberries

Preheat oven to 350°F. Coat a baking sheet with cooking spray.

In a medium bowl stir oats, flour, baking soda and salt.

Beat butter in a large bowl with an electric mixer until fluffy. Add oil, sugars, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips and dried cranberries.

Drop the dough by teaspoonfuls onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 10 minutes. Cool the cookies for 2
minutes on the baking sheet, then transfer to wire racks to cool
completely.

Sauteed Kale with Caramelized Onion

Kale, originally uploaded by Kim De.

As a child my palate wasn't very adventurous - in all fairness I grew up in the Midwest where there wasn't much exposure to bold flavors. An advantage to moving a lot as an adult has been the opportunity to expand my horizons. I love it and the adventure continues.

Last weekend we went to Asheville NC. Our first morning we had breakfast at The Green Sage, a cafe proud of its use of local food and sustainable practices. We had an amazing breakfast including eggs, biscuits with portobello gravy (YUM!) and a side of Kale with Caramelized Onions. This was our first stab at kale. I have to tell you, it was fabulous. It had a slight bitter flavor countered with the sweetness of the onions. Immediately it became something we had to try at home!

Some internet research found several recipes that seemed close so I combined and tinkered and came up with what you see below.

If you like greens, this would work with others (i.e.spinach) but I think you should try the kale first. You might also be a convert!

Sauteed Kale With Caramelized Onions

1 bunch kale, washed and torn (stems removed)
1 small onion, sliced into rings
4 garlic cloves, chopped
1 T olive oil
1 T balsamic vinegar
Salt and Pepper

Heat oil in large pan over medium high heat. Add the onion and cook for two minutes, stirring frequently. Turn the heat down to medium low (or low depending on your stove). Cover and cook until the onions are soft and caramelized, stirring occasionally, approximately 45 minutes. Use right away, or refrigerate and heat back up, following the rest of the steps.

Add chopped garlic and saute until garlic is soft, being careful not to burn it.

Add kale, salt and pepper and cook until kale begins to wilt. Stir in balsamic vinegar and toss.

Fusilli with Shrimp and Spinach

pasta w shrimp, originally uploaded by Kim De.

I just love how sometimes the simplest recipes make the best meals. Three basic ingredients, with a few add-ins and yet another variation of our favorite foods comes to life. Anytime I find a way to pair pasta, shrimp and spinach I know it will be something we love.

Fusilli with Shrimp and Spinach is no exception. The new dimension this time came from white wine and shallots. The wine kept the shrimp from drying out while adding a rich flavor and the shallots lent a hint of sweet to counteract the strength of the spinach. It was perfection. I think next time maybe the addition of some wild mushrooms?

Fusilli with Shrimp and Arugula (Adapted from Giada de Laurentiis)

1 T olive oil
1/4 cup finely chopped shallots
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces fusilli pasta
3 cups (packed) fresh spinach, torn in 1/2
fresh grated parmesan cheese

Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.

Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Drain the fusilli. Add the fusilli and spinach to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and sprinkle with fresh parmesan cheese.

Cardamon Chicken

Cardamon Chicken, originally uploaded by Kim De.

You know the old adage, “third time's a charm”? Well I feel happier with this third and final dish in “Indian Week”.

As I stated before, Bo has sweetly told me they were all good. However when stating the same fact with the chicken, his eyes lit up and I noted more enthusiasm in his voice.

Again, this would be a good recipe for a beginner – it wasnt spicy and it was easy and quick to make. If you are trying to lower calories, low fat yogurt can be used (it is what I used) and light coconut milk would probably fit the bill.

I found the texture, well, interesting. I'm not sure why. I wonder if I'm just being too critical because I know I made it. Maybe if I tasted it at a friend's house I would like it? Who knows.

Like I said, I will try Indian food again. But for the next few weeks, I am content to eat the food cooked by the experts, my friends!


Cardamon Chicken (Adapted from The Food of India)
NOTE: Start this overnight to marinate the chicken

3 lb 5 oz chicken breast, or chicken pieces
25 cardamon pods
4 garlic cloves, crushed
1 ¼ in piece of ginger, grated
1 ¼ c greek yogurt (or plain yogurt, drained until thick), separated
1 ½ t ground black pepper
grated rind of one lemon
1 T oil
1 2/3 cups coconut milk
6 green chilies, pricked all over
2 T chopped cilantro
3 T lemon juice

Remove the seeds from the cardamon pods and crush then in a spice grinder. (I did not remove the seeds – I wasnt even sure how) Mix the garlic and ginger with about 3 T yogurt to make a paste. Add the cardamon, pepper and grated lemon rind. Spread this over the chicken , cover and leave in the fridge overnight.

Heat the oil in a heavy frying pan over low heat and brown the chicken pieces all over. Add the remaining yogurt and coconut milk to the pan, bring to a boil then add the chilies and cilantro. Simmer 20-30 minutes or until the chicken is cooked (less time will be needed for breasts). Season with salt to taste, and stir in the lemon juice.

Dal Saag

Dal Saag, originally uploaded by Kim De.

In continuation of “Indian Week”, I tried a dal (lentil) dish.

I substituted a can of chickpeas for the dal – let me explain. Bo is all about using the pressure cooker and ONLY the pressure cooker to cook lentils. I have no prior knowledge of this piece of equipment and have no interest of doing it wrong and ending up with a yellow-shaded kitchen ceiling from a mis-hap. To keep us both happy I verified with him that I could substitute this round, bumpy bean, then moved forward.

Discouragement, thy name is Kim. Again, I was not pleased. The flavor didnt pop, the texture wasnt right, and their was nothing aromatic about this dish. I think the texture issue would be solved by using the correct legume, but why it didnt have the correct flavor or aroma is a mystery. My sweet husband said it was good. Did I mention he is sweet?

Maybe if I had only had sub-par restaurant food, I wouldnt have the bar set so high for myself. But that isnt the case. Instead I have had wonderful home cooked dishes by wonderful Indian cooks. I am very lucky! Not being one to give up, I will forge ahead. Tomorrow is a chicken dish. Then I will need a break to lick my wounds and to gather the courage to try again. Maybe in 2010.

Dal Saag (Adapted from The Food of India)

8 oz moong dal (I used 1 can of chickpeas, rinsed well)
2-3 T oil
1 t black mustard seeds
8 curry leaves
¼ t asafoetida
¼ t ground turmeric
1 t ground cumin
1 t ground coriander
1¼ inch piece of ginger, grated
2 green chilies, seeded and cut into ½ inch pieces
3½ oz English spinach leaves, roughly chopped
5 spring onions, finely chopped

Put the dal in a heavy-based saucepan, add 3 cups water and bring to a boil. Reduce the heat and simmer for 30 minutes or until the dal are soft and breaking up. The dal tend to soak up most of the liquid so you may need to add a little more. (NOTE: Since I used the canned chickpeas, I skipped this step. I rinsed the beans, added a little water and cooked on low for about 5 minutes before proceeding.)

For the final seasoning, heat the oili n a saucepan, add the mustard seeds, cover and allow to pop. Stir in curry leaves, asafoetida, turmeric, cumin, coriander, ginger and chili, then pour into the cooked dal.

Stir in the spinach and spring onion and cook for about 2 minutes, or until the spinach is just cooked. Season with salt to taste.

Bhindi Masala

bhindi, originally uploaded by Kim De.

Tonight I am making an attempt at Indian food.

I find it troubling to be a decent cook, yet be so intimidated by a cuisine – or rather intimated by the husband who will eat it.

Not sure why I decided to make Bhindi (okra) as Bo makes an amazing dish. I decided not to try to make his specialty, with tomatoes, but to make it a different way. I pulled out The Food of India and found Bhindi Masala.

Now I know what you are thinking – okra, eeewwww. At least that is what I used to think, until I had Bo's recipe. If cooked correctly, okra isnt slimy and has great flavor!

Aromatic doesnt begin to describe what was coming from the kitchen as the recipe sizzled away in the pan. But how would it taste? Would I have cooked the okra to perfection?

Not sure perfection is the word I would use. Bo said it was good. I didnt feel it had cooked quite enough. The masala was delectable, though, so basically I need to practice my bhindi-cooking skills. After all, I cant always rely on Bo to cook our Indian food...

Bhindi Masala (Adapted from The Food of India)

1 lb 2 oz okra
3 green chilies
2 T oil
1 t black mustard seeds
1 red onion, finely chopped
1 t ground cumin
1 t ground coriander
2 t garam masala ***
1 t ground turmeric
4 garlic cloves, finely chopped

Wash the okra and pat dry with paper towels. Trim the tops and tails. Ignore any sticky liquid that appears because this will disappear as the okra cooks.

Cut the chilies in half lengthwise, leaving them attached at the stalk and scrape put any seeds. Heat the oil in a deep, heavy-based frying pan, add the mustard seeds and onion and cook until the seeds pop and the onion is light brown. Add the cumin, coriander, garam masala and turmeric and cook until the popping stops.

Add the garlic, okra and the chili to the pan, fry for 5 minutes, stir and cook for 2 minutes. Add ½ – 1 cup water, 1 T at a time, until a sauce is made. Season with salt, to taste. Simmer about 15 minutes until the okra is cooked through and the sauce is thick and dry.

*** Garam Masala
You can buy a garam mixture, but the best taste will come from making it yourself! This recipe makes 3 T and will keep for awhile on the shelf (even longer in the freezer!)

8 cardamon pods
2 Indian bay leaves
1 T black peppercorns
2 t cumin seeds
2 t coriander seeds
2 in cinnamon stick
1 t cloves

Remove the seeds from the cardamon pods. Break the bay leaves into small pieces. Put them in a spice grinder or pestle and mortar with the remaining spices and grind to a fine powder. Store in a small airtight container until needed.

100% Whole Wheat Bread

PB090736, originally uploaded by Kim De.

I finally got a chance to use my new cookbook, Healthy Bread in Five Minutes a Day. I mixed up dough before we left for our trip on Thursday, then shaped and baked on Sunday.

Now I want to make it clear. This bread is good. It is convenient to make. It is easy. It does not have the same flavor as a bread with lots of hands on, a long rise time etc. However, I find myself using it on busy weeks and it makes a fine sandwich bread.

If you have ever wanted to try bread baking but thought you needed magic hands, try this one!


100% Whole Wheat Bread, Plain and Simple (Healthy Bread in Five Minutes a Day)

This recipe makes enough for four 1-lb loaves. You can easily halve or double.

7 cups whole wheat flour
1 1/2 T yeast (or two packets)
1 T salt
1/4 cup vital wheat gluten
3 3/4 cups lukewarm water.

Mixing and Storing: Whisk together the flour, yeast, salt and gluten in a 5-qt bowl, or lidded (not airtight) food container.

Add the water and mix without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last nit of flour to incorporate if your not using a machine.

Cover (not airtight) and allow the dough to rest at room temperature until it rises and collapses, approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use it over the next 10 days.

On Baking Day: Dust the surface of the refrigerated dough with flour and cup off a 1-lb piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes. (40 if you are using fresh dough) Alternatively you can rest the loaf on a silicone mat and greased cookie sheet without using a pizza peel.

Thirty minutes before baking time, preheat the oven to 450 with a baking stone placed on the middle rack.

Just before baking, use a pastry brush to paint the top with water. Slash the loaf with 1/4 inch deep parallel cuts. Fill a clean spray bottle with warm water.

Slide the loaf directly onto the hot stone, or put the cookie sheet in. Spray the loaf with water and quickly close the oven door. Bake for about 30 minutes until browned and firm, or until 180 on a thermometer.

Allow the bread to cool on a rack.

Autumn Leaves

PB030472, originally uploaded by Kim De.

As I wash all my kitchen shelves and clean everything in the kitchen, a night was taken off from cooking. And tomorrow we leave for a short trip to Asheville NC, so Monday will be the next time I make it into the kitchen.

However I thought I would leave you with a few pictures of fall in Nashville.

I also want to give a shout out to my cousin Alex. In addition to begin a fabulous kid, she participated in the 2009 JDRF Walk to Cure Diabetes in October. She set a goal, met it, then exceeded it. Congrats to Alex for collecting $1253.00 to help find a cure for diabetes. I am proud of you!

Turkey Meatloaf with Fontina and Mushrooms

mtlof, originally uploaded by Kim De.

To continue with my comfort food craze, I wanted to make meatloaf. As much as I love the “old fashioned” beef-with-ketchup loaf, I thought it would be fun to try something new. So I did. I was wrong.

I tried Turkey Meatloaf with Fontina and Mushrooms. I know that turkey can get dried out, but I thought the mushrooms might help to keep it moist. It didnt work. I know ground turkey can lack in taste but I thought the fontina cheese might help. It didnt.

I was very disappointed with this recipe. It was tasteless and almost dry. It was quite dense and didnt have the mouth feel I needed. It basically was a low calorie protein, but I still need my once-a-year meatloaf fix! Maybe in a few weeks I will try one that is more traditional. In the meantime if anyone tries this, Id love to hear your result!

Turkey Meatloaf with Fontina and Mushrooms (Adapted from Martha Stewart)

2 tablespoons canola oil, divided
8 ounces cremini mushrooms, sliced
salt and fresh ground black pepper
1/2 cup thinly sliced leeks
3 garlic cloves, minced
4 ounces (about 1 cup) shredded smoked Gouda cheese
1 slice day-old bread, cubed
1 large egg
1 tablespoon finely chopped fresh sage
1 1/2 pounds ground turkey

Preheat oven to 350 degrees.

In a large skillet, heat 1 tablespoon oil over medium-high. Add half of the mushrooms - cook, stirring once or twice, until they are deep golden brown, about 5 minutes. Transfer to a bowl with slotted spoon. Repeat process with remaining mushrooms, transferring them to the same bowl when done. Season mushrooms with salt and pepper.

Place skillet back over the heat and reduce to medium. Add remaining oil - stir in leeks and garlic. Cook, stirring occasionally, until the leeks have softened, about 4 minutes. Season with salt and pepper, then scoop into the bowl with the mushrooms. Set aside and allow to cool.

Stir Gouda, bread, egg and sage into the mixing bowl and toss well to combine. Add turkey and season once more with salt and fresh ground black pepper, mixing just until combined.

Scoop turkey mixture onto a baking sheet lined with parchment paper - shape turkey into a 10" loaf. Place into the oven and bake until completely cooked through, about 45 minutes. Remove from the oven and let rest 10 minutes before serving.

Saffron-Laced Basmati Rice

Rice, originally uploaded by Kim De.

Please excuse the small bowl with the small amount of rice - that is all that was left! I had to hide this much so I could take a picture.

Bo made Indian food, I wanted to contribute. I figured I could at least make the rice. I found this recipe in 660 Curries and it looked easy and tasty.

I started by rinsing the rice several times until it was clear, then soaking it for a few minutes. I heated gee in the saucepan and added the drained rice and a teaspoon of saffron. Dont worry if you dont have gee, butter will also work. I let it toast for a few minutes, being careful not to let it burn. Two cups of water were added and I quickly scraped the bottom of the pan before pouring the mixture into the waiting rice cooker. Again dont worry if you dont have a rice cooker. The recipe didnt call for one, that was my own special touch!

This was a mild rice, good to have with the strong flavors that made up the bulk of our lunch.

Saffron-Laced Basmati Rice (Adapted from 660 Curries)

• 1 cup Indian or Pakistani white basmati rice
• 2 tablespoons ghee or butter
• 1/2 teaspoon saffron threads
• 2 teaspoon granulated sugar
• 1 teaspoon coarse kosher or sea salt

Place the rice in a medium bowl. Fill the bowl halfway with water, to cover the rice. Gently rub the slender grains through your fingers, without breaking them, to wash off any dust or light foreign objects, which will float to the surface. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Then, pour cold water into the bowl to half-full and let it sit at room temperature until the grains soften, 20 to 30 minutes; drain.

Heat the ghee/butter, in a medium saucepan over medium-high heat. Add the drained rice and the saffron, stir gently, being careful not to break the delicate rice grains as you coat them with the spice, 1 to 2 minutes.

Pour in 1 1/2 cups water and scrape the bottom of the pan to loosen any stuck-on rice kernels. Stir in the sugar and salt. Cook, still over medium-high heat, without stirring, until the water has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes. Then, stir once to bring the partially cooked layer from the bottom of the pan to the surface. Cover the pan with a tight-fitting lid and reduce the heat to the lowest possible setting. Cook for 8 to 10 minutes. Turn off the heat and let the pan stand on that burner, undisturbed for 10 minutes.

Remove the lid, fluff the rice with a fork, and serve.

Green Beans, Potatoes and Eggplant

Indian Gr beans, originally uploaded by Kim De.

Finally I am able to get back into my kitchen to do some cooking. First up is food for a football game today. Indian Food.

I am so lucky to have a great Indian cook in my house! I love to serve as his assistant, helping an learning. Last night we made a vegetable curry to eat while watching football today - Bo always makes Indian food in advance so the flavors have time to meld. It has always worked!

Dont be afraid to try Indian food (eating or cooking!) The list of ingredients can look daunting, but really it is mostly spices an once you stock up on them, it easy to make the dishes.

Now I know this isnt the prettiest dish ever, but is is certainly one of the tastiest and definitely one of the healthiest!

This is a good one to try if you are new to Indian cooking- no Indian spices are used, just chiles and cilantro. Serve it with rice and plain yogurt if it is too spicy for you. Feel free too cut back on the heat by using one chile to start, upping the ante the next time you try it.


Green Beans, Potatoes and Eggplant with a Cilantro-Onion Sauce (Adapted from 660 Curries)

1 large tomato, cored and coarsely chopped
1 medium-size red onion, coarsely chopped
½ cup firmly packed fresh cilantro leaves and tender stems
4 fresh green Thai, cayenne or serrano chiles, stems removed
1 large white potato, such as russet or Yukon Gold, peeled, cut into 2-inch cubes, and submerged in a bowl of cold water to prevent browning
2 tablespoons canola oil
12 small purple Indian (or 1 large Italian) eggplants (about 1½ pounds total), stems removed, cut into pieces 2 inches long, 1-inch wide, and ½- inch thick
4 ounces fresh green beans, trimmed, cut into 1-inch lengths
2 teaspoons coarse kosher or sea salt

Plop the tomato into a blender jar, and then add the onion, cilantro, and chiles. If the tomato is juicy, it will provide ample liquid for the blender blades to function. If it isn’t, you might need to add ¼ cup water. Puree to form a light purple-red sauce with flecks of green.

Drain the potato and pat it dry with paper towels.

Heat the oil in a large saucepan over medium heat. Carefully add the potato and stir it around. Cover the pan to contain the spattering, and cook, stirring occasionally, until the potato cubes are evenly browned with a slightly crispy skin, 5–10 minutes.

Pour in the sauce, and scrape the bottom of the pan to deglaze it, releasing any browned bits of potato. Stir in the eggplant, green beans and salt. Heat to a boil. Then reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the vegetables are fork-tender, 20–25 minutes. Serve.