You'll find over 310 of my favorite recipes here, including ideas for Quick meals, Cooking for 2, Feasting on Leftovers, and cooking with 5 Ingredients or Less. I'm adding new posts regularly; you can subscribe by email or RSS feed if you'd like to receive the latest recipes. Bon appétit!
By Kath Dedon
It was 4 years ago today that I started this little blog. Time does fly….
I’m closing 2013 with this little recipe from Tom Douglas in Tom’s Big Dinners. Tom uses the Maple Molasses Pecans to garnish a salad made with arugula, radicchio, Belgian endive, and apple slices. Fantastic, I’m sure, but they also make a tasty little snack on their own.
Be sure to use parchment paper to line your baking pan. I hate to think of what it would have taken to clean my baking pan if I hadn’t used parchment paper.
Happy New Year to all! May you have good eats with family and friends in 2014!
Tom’s Maple Molasses Pecans
Maple Molasses Pecans
(Adapted from a Tom Douglas recipe in Tom’s Big Dinners)
Makes about 2 cups of nuts
2 tablespoons honey
2 tablespoons maple syrup
1 teaspoon molasses
1 teaspoon pure vanilla extract
Pinch of kosher salt
½ pound pecan halves
1 tablespoon unsalted butter, melted
Finely ground sea salt, to taste
1. Preheat the oven to 375˚. Line a rimmed baking sheet with parchment paper.
2. Combine the honey, maple syrup, molasses, vanilla, and kosher salt in a large bowl.
3. Stir the pecans into the syrup mixture and stir well so the pecans are well covered.
4. Spread the pecans in a single layer on the parchment-lined baking sheet.
5. Bake for 8 minutes. Stir the pecans and bake for an additional 7 minutes.
6. While the pecans are baking wash and dry the bowl. Put the melted butter in the bowl.
7. When the pecans are done, put them in the bowl with the butter and stir well to distribute the butter.
8. Line a clean baking sheet with a new piece of parchment paper. Spread the pecans out on the paper to cool. Sprinkle with a bit of finely ground sea salt, if desired.
By Kath Dedon
For many years Teriyaki Salmon was one of my favorite entrées at Ray’s Boathouse in Seattle. Today, under the leadership of Executive Wayne Johnson, the restaurant is still fantastic but I don’t believe they currently offer Teriyaki Salmon.
I’m glad that the recipe can still be found in Ken Gouldthorpe’s 2003 book, Ray’s Boathouse: Seafood Secrets of the Pacific Northwest. The recipes are from the Charles Ramseyer era; he was the Executive Chef at Ray’s for 15 years, from 1991 to 2006.
This Teriyaki Salmon is very easy, but it requires some advanced planning. The marinade is made at least 24 hours before it’s used. This, I believe, is the key to the recipe. The flavors mingle and the sum becomes more than the parts.
The cookbook uses wild coho salmon fillets, but you can use any type of salmon. In fact, the cookbook suggests that it is excellent with other varieties of fish, as well as with chicken and meat.
We were lucky to have some wild sockeye salmon in our freezer that our friends had caught in Alaska. (You know who you are. Thank you! ) I defrosted it and marinated it to make this fantastic Teriyaki Salmon.
(Adapted from a recipe in Ray’s Boathouse: Seafood Secrets of the Pacific Northwest)
This is delicious grilled as it is in the original recipe. However, if you don’t have a grill, or the weather is bad, it is equally good roasted as I did for this recipe. This roasting method is adapted from Christina Orchard’s recipe in Christina’s Cookbook.)
1 cup soy sauce (use wheat-free soy or tamari sauce for gluten-free)
½ cup dry sherry
¼ cup toasted sesame oil
3 tablespoons peeled and chopped fresh ginger
2 green onions, chopped
¼ cup light brown sugar
4 (6-ounces each) salmon fillets, skin on
1. Mix the marinade ingredients at least 24 hours before you plan to use it. Refrigerate.
2. Remove the pin bones from the salmon fillets with tweezers or pliers, if desired.
3. Put the salmon fillets in a glass baking dish and pour the marinade over them.
I cut the defrosted 15-ounce fillet into two 6-ounce and one 3-ounce fillets.
4. Turn the fillets so they’re skin-side up. Cover, refrigerate and marinate for 4 – 24 hours. (The longer they marinate, the stronger the teriyaki flavor will be. I marinated mine for about 8 hours.)
5. Preheat the oven to 400˚.
6. Line a rimmed baking sheet with foil and place the salmon, skin-side down, on the foil.
7. Roast for 8 – 10 minutes, until firm to the touch.
By Kath Dedon
Happy day after Thanksgiving (and Thanksgivukkah)! After the big turkey feast, and after sandwiches and reheated turkey and stuffing, you may be looking for ideas for using the rest of the bird.
Here are a few of my favorite recipes for leftover turkey. Just click on the links above the photos to see the recipes.
My hands-down favorite recipe for leftover roast turkey is Turkey Carcass Soup! I have made it for years just as it’s written here, and it’s one of our favorite soups of all time.
I originally made a Tetrazzini recipe with leftover Cornish game hens, but it would be terrific made with turkey or chicken. This one uses 2 cups of meat to make a small casserole that will serve 3 – 4. If you have 4 cups of leftover turkey meat, it will easily double to make a larger casserole to serve 6 – 8.
Quick Chicken or Turkey Curry is not a sophisticated curry, but it is a quick, easy, and tasty way to use some leftover poultry. We’ve enjoyed it for years.
I’ve made Pasta with Mediterranean Chicken Sauce using leftover turkey many times. You can stretch just one cup of leftover meat to make a dinner for four.
What are some of your favorite ways to use leftover turkey? As much as I love these, I’m always on the lookout for new ideas. ;)
By Kath Dedon
Meet my new favorite chili – Poblano-Chicken Sausage Chili!
Carrie told me how much she liked Cooking Light’s Poblano-Turkey Sausage Chili. I knew I had to try it, especially since I have some poblano chiles from the Chico Farmers Market in my freezer!*
I used Isernio’s Italian Chicken Sausage instead of turkey sausage simply because I prefer it to any turkey sausage I have tried. Because my poblano chiles are quite hot, I used just one instead of two. The chili was perfect! Both Bob and I loved it.
I know I’ll be making this Poblano-Chicken Sausage Chili again soon. It’s quick and easy enough for a weeknight dinner and the leftovers reheat beautifully for lunch or another dinner.
A steaming bowl of Poblano-Chicken Chili
Poblano-Chicken Sausage Chili
(Adapted from a Cooking Light recipe)
Cooking Light uses 2 poblano chiles. Mine are quite hot so I just used one.
Serves 4 – 6
2 teaspoons light olive oil
1 cup chopped onion
3 cloves garlic, minced
8 ounces Italian chicken sausage (If in casings, remove from the casings)
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
1 or 2 poblano chiles, seeded and finely chopped
1 bay leaf
1 cup chicken broth
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
½ cup coarsely chopped fresh cilantro
½ teaspoon freshly ground black pepper
Optional condiments for serving:
1. Heat the oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally for about 4 minutes or until it has softened and is starting to brown.
2. Add the garlic and stir for about 1 minute.
3. Add the sausage, chili powder, oregano, cumin, poblano chile(s), and bay leaf. Cook, stirring occasionally for about 4 minutes or until the sausage is browned.
4. Add the broth, tomatoes, and beans. Bring to a boil and then reduce heat to a simmer. Simmer without a lid for about 30 minutes. The chili will thicken up a bit as it simmers.
5. Stir in the cilantro and black pepper. Remove the bay leaf and serve.
*The Chico Farmers Market poblano chiles ready to be broiled.
After broiling them for about 5 minutes on each side (until they were charred), I put them in a bowl and covered it with foil. After they had cooled off, I peeled the skin off, slit them down the side and scraped off the seeds. I then spread them out on a baking sheet and put them in the freezer. After they were frozen, I put them in a Ziploc bag in the freezer. I can now pull out one or two at a time to use when I need them.
Roasted Zucchini Torta with Tomatoes and Mozzarella is a wonderful vegetarian main course. It’s easy to make and leftovers reheat beautifully. It makes a great lunch to pack for school or work the next day.
The recipe is adapted from Jack Bishop’s recipe in The Complete Italian Vegetarian Cookbook. He makes a quick tomato sauce with canned crushed tomatoes, garlic, and basil. I substituted my favorite jarred marinara sauce, Mezzetta Homemade-Style Marinara Sauce.
I have made Roasted Zucchini Torta with Tomatoes and Mozzarella twice now. The first time Bob was home and he seemed to like it. The second time was a few nights ago when he was out of town. He called that night and I mentioned that I was making it for myself. He replied, “That’s good. I really didn’t like it that much.”
Oh, well. If you like zucchini, tomato sauce, and mozzarella cheese give it a try. I think it’s delicious! (I just might have had a piece for breakfast the next morning.)
Roasted Zucchini Torta with Tomatoes and Mozzarella
(Adapted from Jack Bishop’s recipe in The Complete Italian Vegetarian Cookbook)
4 medium zucchini (about 1 2/3 pounds)
2¼ tablespoons olive oil
1 cup marinara sauce
1½ tablespoons minced basil leaves
8 ounces mozzarella cheese, shredded (about 2 cups)
3 tablespoons freshly grated Parmigiano-Reggiano cheese
1. Preheat the oven to 400˚. Arrange the oven racks so they are both in the center area of the oven.
2. Trim the ends off of the zucchini. Make a thin lengthwise slice off the side of one of them. Turn it on the cut side so it’s stable and cut it lengthwise into ¼-inch slices. Repeat with the other zucchini.
3. Lay the zucchini on 2 large rimmed baking sheets. Use about 2¼ tablespoons of olive oil and lightly brush the oil on both sides of the slices. Sprinkle with a bit of salt and pepper.
4. Roast the zucchini in the oven for about 15 minutes. You’ll probably need to use both oven racks. After 15 minutes, switch the baking sheets on the racks and roast for another 10 minutes, or until the zucchini is starting to brown. Remove from the oven.
5. Reduce the oven temperature to 350˚.
6. Brush an 8-inch square baking pan with a bit of olive oil. Put a layer of about ¼ of the zucchini in the pan. Brush ¼ cup of the marinara sauce over the zucchini. Top with ½ cup mozzarella cheese and a bit of the grated Parmigiano-Reggiano and the minced basil.
First layer of zucchini with the marinara sauce before adding the mozzarella and Parmigiano
7. Repeat the layers 3 more times.
8. Bake the torta at 350˚ for about 30 minutes, or until it’s bubbly and has started to brown just a bit.
9. Cool a bit on a rack for 15 minutes before cutting into servings.
By Kath Dedon
I had a head of cabbage that needed to be used last night. Searching my cookbooks, I discovered Mark Bittman’s Cabbage Braised with Onions from How to Cook Everything.
Cabbage Braised with Onions is easy to make and uses ingredients that you probably already have on hand. The touch of cayenne pepper gives it just enough spiciness to make it interesting. It’s a great fall side dish that I’m sure to make again!
Cabbage Braised with Onions was terrific with Pork Chops à la Julia
Cabbage Braised with Onions
(Adapted from Mark Bittman’s recipe in How to Cook Everything)
Bittman uses 3 tablespoons of butter or oil. I used 1½ tablespoons of olive oil and was pleased with the results.
2 cups sliced onions
1½ – 3 tablespoons butter or olive oil (see note above)
3 tablespoons tomato paste
¼ teaspoon cayenne pepper, or to taste
½ cup water
1½ – 2 pounds cabbage, cored and shredded
Salt and freshly ground pepper to taste
1. Put the onions in a large pot over medium-low heat. Cover and cook, stirring occasionally, until the onions have released some water. It will take about 10 minutes.
2. Add the butter or oil to the pan. Raise the heat to medium, and continue to cook the onions with the cover on until they have browned a bit, about 10 more minutes. Stir occasionally during the browning.
3. Add the cabbage, tomato paste, cayenne pepper, and water to the pot.
4. Stir the cabbage well until all of the ingredients are well distributed.
5. Cover and cook, stirring occasionally, for about 30 minutes. Add salt and pepper to taste.
By Kath Dedon
Spiced Roasted Hazelnuts is an adaptation of Thomas Keller’s recipe for Spiced Mixed Nuts in Ad Hoc at Home. Keller uses raw hazelnuts, pecans, and walnuts. I decided to just use hazelnuts.
If you are able to find blanched hazelnuts (nuts that have had the skin removed), this is a quick recipe. The hazelnuts I bought had skins so I had to remove them. That was the most time-consuming part of the recipe.
I found Alice Medrich’s method for peeling hazelnuts online. In this video, she shows Julia Child how to do it. Using her method, I put the 3 cups of hazelnuts and 9 tablespoons of baking soda into 6 cups of boiling water in a tall 8-quart pot. Even in the large pot, I had to stir it often to keep it from boiling over. So if you try this, use a tall pot! After they boiled for 3 minutes, I drained them and put them into a large bowl of ice water. I then had to take the skin off of each nut. The skins came off very easily, but it took a bit of time. As I peeled them, I put them on a kitchen towel to dry them off. When all of the nuts are skinned, roll them in the towel to further dry them. (I was glad I used an old towel, because it did become stained from the skins.)
Once you have the hazelnuts skinned, you’re ready to proceed with the recipe.
Looking at the ingredients, I wondered what made the nuts spicy. It turns out that piment d’Espelette is quite spicy. It’s a type of paprika that is used in the Basque region of southern France. This is a new seasoning for me; I can’t wait to try it in other things!
I tasted the spiced oil before adding the roasted nuts and decided that it needed more salt. Keller uses ¼ teaspoon; I increased it to ½ teaspoon.
These Spiced Roasted Hazelnuts are quite tasty! I’m sure I’ll be making this again. I may try Keller’s combo of hazelnuts, pecans, and walnuts.
Spiced Roasted Hazelnuts
(Adapted from Thomas Keller’s recipe in Ad Hoc at Home)
Makes 3 cups
3 cups raw blanched hazelnuts (see recipe notes above)
2 tablespoons extra virgin olive oil
½ teaspoon sweet paprika
½ teaspoon piment d’Espelette
½ teaspoon fine sea salt
1. Preheat the oven to 350˚.
2. Mix the olive oil, sweet paprika, piment d’Espelette, and salt together in a medium bowl.
3. Add the nuts to the oil mixture and stir well so that all of the nuts are evenly covered with the oil.
4. Spread the nuts out on a large rimmed baking sheet, lined with parchment paper if you wish.
5. Roast the nuts for about 20 minutes. Allow them to cool completely on the baking sheet before using or storing.