Good Family Food

Ambitious Asian Plate: Cod Duet

2009-07-22T11:28:00.003-04:00

Ambitious Asian Plate

Scallion Pancakes with Ginger Sauce

Cod Duet, Miso and Tamarind
Spinach and Gingered Forbidden Risotto

I used this recipe for the scallion pancakes. It was much more difficult that it appeared. I found the dough too sticky to roll out and it took a lot of flour to get it rollable. While they tasted really good, they looked horrendous. I would make them again, but use less water in the dough. The sauce was awesome and came in handy later.

I for half the cod I used Nobu's famous miso cod recipe found here. I substituted tamarind paste for the miso and used that for the second half of the cod. I think Chef Matsuhisa would be mortified that I attempted his signature dish. I was not overly impressed with my version, but I think the ingredients I used were certainly subpar compared to Nobu's pantry. I would love the opportunity to taste the original someday (when I win the lottery). The tamarind version was sweet. Too sweet. I also did not like the texture. I think I used too much acid and it “cooked” the fish in the marinade. Would NOT make that again.

The Gingered Forbidden Rice was a delightful accident. Forbidden rice is a black short grain rice grown in China. I sauteed ¼ cup of finely minced shallots in 1 tablespoon of peanut oil and 1 tablespoon of canola. I added the rice and chicken stock. Covered and cooked for 30 minutes. That is the way I originally served it, but it was bland and unimpressive. I then, on a whim spooned a teaspoon of the scallion ginger sauce into it and WHAM! It became the star of the show. I would totally make this again using the sauce from the start.

All in all the meal was a 7.5 out of ten.

Daring New Cooking Endeavor

2009-07-19T11:30:00.004-04:00

Well it’s been awhile since I’ve posted here. It seems the spring just got away from me. I haven’t stopped cooking though and I’ve had a few amazing successes (and a few terrific failures as well).

One of my big successes was finding a recipe for a Tangerine Beurre Blanc. It was originally paired with a filet of sole and asparagus, but I made it in Montauk for family with pan seared Scallops and citrus scented rice (recommend jasmati). It was AMAZING. This is my new go to sauce for light fish, although I’d wager it would go wonderfully with a chicken or pork. I doubled this recipe and put out some reserved sauce for the guests to use. It all went.

Tangerine Beurre Blanc
1/2 cup fresh tangerine juice (bottled works fine too as does an orange tangerine mix)
1 tablespoon finely chopped shallot
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
1/4 teaspoon salt
cayenne
1/2 teaspoon fresh lemon juice
Boil tangerine juice with shallot in a 2-quart heavy saucepan over moderate heat until reduced to about 2 tablespoons, 4 to 5 minutes. Reduce heat to moderately low, then whisk in 1 tablespoon butter, whisking constantly. Add remaining butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture. Remove from heat and stir in salt, cayenne, and lemon juice.

I’m also really excited to announce I’ve joined a great website called The Daring Kitchen. Monthly they issue a secret cooking challenge to their members. It’s our job to make it, blog about it, and photograph it. What a neat concept. I’m looking forward to my first challenge which will come through on August 1st. I was so happy to find the site. I frequently visit Tastespotting for inspiration and came across a dish that looked like something from Alinea. It turns out it was and that was last month challenge recipe.

I am a huge fan of Alinea and have the cookbook (for lack of a better word) which proudly sits on my coffee table (I’ve read it cover to cove at least twice). I am fascinated by the world of Molecular Gastronomy and no one does it better than Grant Achatz. Reading his book makes me want to go out and buy an Anti-griddle, a complete sous vide set up, and a full selection of modern hydrocolloids. Some day I will make the pilgrimage to Chicago and experience his magic first hand.

Anyway, stay tuned for my daring adventures….. Now I just need some daring diners to eat what I make!

Ginger Crusted Salmon with Sesame Peanut Vinaigrette

2009-06-16T18:57:00.003-04:00

Ginger Crusted Salmon

Preheat oven to 400 F
2 fillets 6-7 oz. North Atlantic salmon
1/4 cup finely minced ginger
1/4 cup green onion, minced by hand
1/4 cup 90/10 olive oil or peanut oil
1/2 cup sesame-peanut vinaigrette (recipe below)
1/2 cup bread crumbs
1 1/2 cups julienne carrots and snow peas
1 tablespoon butter
salt and pepper to taste

Place green onions and ginger in stainless steel bowl, season with salt and set aside. Heat oil in pan until almost smoking, and immediately pour over ginger mixture -- with caution.

Sear salmon fillets until brown on both sides and spread ginger mixture on surface of salmon. Sprinkle breadcrumbs on top and bake at 400F for approximately 7 minutes, or until cooked through.

Sesame-Peanut Vinaigrette
1/8 cup smooth peanut butter
1/8 cup honey
1/8 cup soy sauce
1/4 cup seasoned rice vinegar
1/8 cup coarse chopped ginger
1 tablespoon minced garlic
1/8 cup sesame oil
1/2 teaspoon cayenne pepper

Blend all ingredients in blender at high speed until consistency is smooth. Pour over baked salmon.

Wasabi Mashed Potatoes
2 pounds Russet potatoes, peeled and cut in quarters
1 gallon water
1/4 cup wasabi paste
1/4 cup heavy cream
1/4 cup unsalted butter
salt to taste

Boil potatoes in the water in a large pot until tender (15-20 minutes).
Drain in colander and return to pot. Add cream, butter, and wasabi paste.
Mash and season with salt.

This was AMAZING! Looks pretty too! I topped it with some crispy leeks for show and served it with a chilled pinot grigio. nice....

Grilled Vegetables in Orange Balsamic Sauce

2009-05-20T20:25:00.000-04:00

This is a really simple but tasty dish, use any veggies you like to grill. You can also use goat cheese if you prefer and serve over couscous instead of pita. Enjoy!

6 tablespoons extra virgin olive oil

2 tablespoons lemon juice (1 fresh lemon)

1/2 teaspoon dried oregano

1/2 teaspoon cheveril (optional)

Salt and pepper to taste

1 large red onion, thickly sliced into rounds

1 (1-pound) eggplant, cut into 1/2-inch thick slices

2 medium zucchini or yellow squash, cut into 1/2-inch thick slices

1 red bell pepper, cored, seeded and cut into 6 pieces

1 small shallot, finely chopped

1/2 cup orange juice

2 teaspoons balsamic vinegar

1/3 cup feta cheese crumbles

1/4 cup chopped fresh parsley

fresh greek style pita (not the kind with the slit in the middle)

method

Combine 1/4 cup of the oil, lemon juice, oregano and salt and pepper in a large bowl. Add onions, eggplant, zucchini and peppers and toss gently to coat. Cover and refrigerate for 30 minutes, or up to 2 hours, or 10 minutes if that is all you have!

Preheat grill. Arrange marinated vegetables in a single layer on the grill and cook, flipping once, until tender and golden brown, about 10 minutes total. Transfer to a bowl and keep warm. Tin foil is fine.

Meanwhile, heat 1 tablespoon of the remaining oil in a small saucepan over medium-high heat. Add shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add orange juice and reduce liquid by half, 6 to 8 minutes. Add balsamic vinegar, salt and pepper, then remove from the heat and set vinaigrette aside. This sauce is amazing for anything! Pour sauce over bowl of grilled veggies.

Brush pita with EVOO an dset on the grill to toast. Portion veggies on to each pita. Generously sprinkle feta over veggie. EAT!

Zucchini Patties with Feta 2 ways

2009-01-13T05:21:00.002-05:00

This one is for Susan and Kenny. They were over my house for Christmas and I promised them I would post this recipe and the one that follows. Enjoy

Zucchini Patties with Feta 2 Ways

Not low in fat, but absolutely yummy. I've made them a dozen times the first way. I prepared a huge batch of these at work the day before Christmas when Joe Albert, my Chef, decided to roll them in panko and deep fry them. Wow, they were amazing!

2 1/2 cups coarsely grated zucchini (from about 3 medium)

1 teaspoon salt, divided

1 large egg

1 large egg yolk

1/2 cup (or more) all purpose flour

1/2 cup crumbled feta cheese

1 cup chopped fresh Italian parsley

1/2 cup chopped green onions

1 1/2 tablespoons chopped fresh dill

1/2 cup (about) olive oil

1/2 cup (about) corn oil

Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.

FIRST OPTION: Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels.

SECOND OPTION: Thanks to my excellent Chef Joe Albert, I know can say that I like these better! Increase the flour by a shy ¼ cup. Form into patties and coat with panko (you'll need a solid 2-3 cups for the whole batch). Heat several cups of canola oil in a large pot or a deep fry machine until shimmering. Place the patties 1 or 2 at a time into the oil for about 3 minutes each or until golden. Drain on a paper towel.

Mushroom Barley Stew with Biscuit Crust

2008-12-13T21:23:00.004-05:00

This one is for Tom. While chatting on Facebook today he encouraged me to start posting recipies again. Well, here it is, last nights dinner. I love this dish. It is vegetarian and if you leave off the biscuits, it's vegan. Nothing gonna hurt you in here, just good food. Enjoy!

Mushroom Barley Stew with a Biscuit Crust

1 can chick-peas
2 tablespoons vegetable (or olive) oil
18 pearl onions (the frozen ones in the bag are perfect)
4 carrots, peeled and cut in half then in ½ inch pieces (use can use a bag of baby carrots cut in half)
2 celery stalks, cut like the carrots
2 tablespoons flour
6 cups vegetable stock
1 teaspoon herbes de Provence
3 cloves garlic, minced (¼ teaspoon of jar garlic is fine too)
1/3 cup pearl barley
¾ pound red potatoes, cleaned and quartered
1 cup sugar snap peas (frozen box is ok too)
¾ pound sliced white mushrooms or baby bella's
salt and pepper to taste

For the Biscuits:

2 ½ cups flour, plus extra for dusting
1 teaspoon salt
1 tablespoon baking powder
½ cup (4oz) cold unsalted butter, sliced into ½ tablespoon pieces
1 cup buttermilk (light is fine)
In a large pot over medium heat, warm the oil. Add the chick-peas, carrots, celery, pearl onions and stir to coat. Cook about 2 minutes, sift the flour over the vegetables and cook for another 2 minutes, but do not brown. Add the stock, herbes de Province, garlic and barley. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. The vegetables should be tender when pierced with a fork. Add the potatoes and cover, cook for an additional 30 minutes. While the potatoes cook, make the biscuits.
Sift the flour, salt, and baking powder in a large mixing bowl. Using your fingers, rub the butter into the flour until it resembles a coarse meal. Add the buttermilk and stir until the mixture forms a dough. Gather into a ball and transfer onto a floured surface. Roll out the dough to ¾ inch thick and fold over in half, roll out again and fold, roll out to ½ inch and using a 2 inch cutter (or a glass rim) cut out the biscuits. You can re-roll the leftover dough to make more biscuits. Put the biscuits aside. Pre heat the oven to 400 degrees.
Check the stew. Add the snap peas and mushrooms cook for 5-8 minutes and season with salt and pepper. Transfer to a round casserole dish (about 3qt 7-8 inch dia). Place the biscuits on top of the stew. It's ok if the overlap a bit. You can cook any extra biscuits on a lightly greased cookie sheet. Place the dish (and cookie sheet) into the oven and bake until the biscuits are golden and the stew is bubbling, about 20-25 minutes. Serve immediately.

Resist the urge to use store bought biscuits. I've done it and they just don't taste as good. This is a great meal to make a double batch of. It reheats well and even without the biscuits, it makes a very satisfying lunch.

enjoy!

Black and White Sesame Tuna

2008-10-09T20:15:00.002-04:00

Carolynn's brother is a fisherman, so when he has a great fishing weekend, we get free food. This weekend he caught a ton of tuna. This is a simple recipe with nice results.

Black and White Sesame Tuna

1/2 cup sesame oil

1/4 cup peanut oil

2 cloves crushed garlic

1/2 teaspoon grated fresh ginger**

1 1/4 pound tuna

4 tablespoons Black sesame seeds

4 tablespoons white sesame seeds

1/2 teaspoon kosher salt

1/2 teaspoon cracked black pepper

Mix sesame oil, peanut oil, garlic and ginger in a small bowl. Place tuna in a Ziploc bag with marinade for 20-30 minutes and refrigerate. Place black and white sesame seeds, salt and pepper on a plate. Remove tuna from bag and press into seed mix. Flip over and press again to coat. Place tuna on a flat skillet or fry pan over high heat for 3-4 minute per side depending on the desired doneness (i like my rare, so 3 minutes). Slice tuna and serve over soba noodles with wasabi and soy sauce.

** I freeze my fresh ginger whole. When I need it I remove it from the freezer peel and grate. This is so much easier.

Enjoy!

Blond Bouillabaisse

2008-10-08T17:01:00.003-04:00

If you make only one dish I post on this site, make this one!

I don't remember where I got this recipe, it's handwritten on a piece of note paper, but I have six copies so I don't lose it! I made this for Carolynn's Dad and Step Mom on Sunday and it was a home run. It is also super good for you.

Blond Bouillabaisse

2 tablespoons olive oil

2 medium onions diced small

1 bottle Lea & Perrins White wine worcheshire sauce (also called chicken marinade)

2 cans (12-15oz each) stewed tomatoes (italian version)

1/4 teaspoon each; thyme, pepper, paprika, and saffron

2 tablespoons chopped parsley

1.5 pounds white fish fillets (you can use almost anything red snapper, halibut, trout, whatever. I use 2 kinds at 3/4 pound each)

1/2 to full pound medium shrimp (small work best)

dozen clams or mussels, or both

In a large 3qt pot, heat oil add onion and saute until soft. Pour the cans of tomatoes in a bowl and cut the tomato pieces in half. This is a personal thing, I don't like huge chunks of tomato competing with the fish. Add Lea & Perrins, 2 cups water, tomatoes and seasonings (dried seasoning works fine, except for the parsley, make that fresh if you can). Bring to a boil and simmer for 8 minutes.

Cut fish into sections about 2-3 inches long. They will break a part and that's ok. Add fish to pot. Add shellfish. Cook 6-8 minutes longer or until fish flakes with fork and clams are open. Serve with crusty french bread!

I take a lot of liberty with the type of fish I use. This last time I used halibut, cod, shrimp, mussels, and quartered sea scallops. I have used flounder, clams, orange roughy, and even tilapia. The magic of this dish is the saffron. If you can't get saffron - don't make the dish. Saffron is quite expensive (usually about 6.00/.25 oz) but it is well worth it. I know that this might not be the best dish to serve if you are watching you budget, but if you need a showstopper that is easy, gourmet, and healthy, it is worth the splurge.

Where has the week gone?

2008-10-04T21:10:00.002-04:00

Carolynn and I went out to dinner tonight. We stopped at a really great (and very reasonable) Italian place in Oyster Bay. Over dinner we talked about this little food project and although I can't really say this past week was an accurate reflection of a $125.00 food budget, after all I only cooked once, it is obvious that we have saved quite a bit simply being mindful of what we buy. I think I finally (after 36 years) get the phrase, "A penny saved is a penny earned." I always thought it was referring to interest on the penny ;) Not spending is as good, if not better, than making more. Especially when making more is not an immediate option.

Tomorrow night is a showcase night. Carolynn's dad and step mom are coming for dinner and I love to cook for them. They really appreciate good food so I take to opportunity to show off a bit. I haven't decided on what I'm serving yet, but here are my choices:

Blond Bouillabaisse (saffron and tomato based fish chowder), fresh french bread, and a tossed salad

Stripped Bass with a Mushroom Leek Risotto and asparagus

Asian Salmon with bok choy and mushrooms (the same recipe I made last week)

I'll decide tomorrow......

Honey Oatmeal Bread

2008-10-03T20:25:00.002-04:00

Simply amazing. Makes the store bought stuff taste like Styrofoam. For extra credit, when you knead the dough, do it mindfully. Think about the person you are making the bread for and knead into it good thoughts, love, and peace. I know, it sounds corny, but it makes the bread taste better.

Honey Oatmeal

3 cups hot water

2 1/4 cup regular rolled oats

3 tablespoons of honey

1 1/2 tablespoons oil

3/4 cup warm water

1 tablespoon yeast

1 tablespoon salt

3/4 cup whole wheat flour

6 1/2 cups unbleached flour (plus more for kneading)

Pour hot water over the oats, honey, and oil. Allow to stand until it returns to room temperature. Proof the yeast in the 3/4 cup warm water. The water should not be hot on the wrist when tested. If the yeast is good, foam will begin to form. This will take a few minutes. Add the whole wheat flour to the oat mixture and stir. If you are using a standing electric mixer attach the dough hook and place the oats and flour in the bowl. Turn the mixer on low or stir by hand for 50 strokes or so. Mix the salt and flour together and begin to add 1 cupful at a time. This is much easier in a mixer, but not impossible by hand. It will get progressively harder. Once all of the flour is incorporated, flour your hands and turn the dough out on to a floured work surface. This is the fun part. Begin to knead the dough by lifting up one side, folding it toward you, and using the palms of your hands push it down. Turn it a 1/4 and repeat. and repeat. and repeat. Add flour to the table and your hands as often as necessary to avoid sticking. Put some muscle into it, use both hands! Knead the dough for 10-12 minutes. You will notice that it becomes very elastic and springy. that's good. It should be just ever so slightly sticky when you are done. Shape it into a ball a place it in a large bowl that has been sprayed with a cooking spray. Cover with a damp cloth and put it in a warm corner of your kitchen to rise. Over the next 60 minutes it should double in size. No touchy!

Once doubled in size, punch it down. No really, drive your fist right into the center of it. This will help release the gases that the yeast released. Turn the dough out onto a flour surface and cut it into 3 equal pieces. Shape the pieces into a ball and place into 3 separate sprayed bowls. Cover with a damp cloth and let rise again until doubled in size. once more - No touchy!

OK after about 45 more minutes the individual doughs should be ready to go. If you have loaf pans (you can use metal or pyrex), spray them. If not, you can make loose rolls. Place the dough on a floured surface (am i repeating myself). flatten it out a bit into a rough rectangle with the smaller side toward you. Roll the dough up, pulling slightly as you go until you have a nice tight roll. pinch the seam and place the roll seam side down in the loaf pan. To make a free form loaf (also called a batard, no really), follow the same procedure above, but roll it a bit tighter and make sure to pinch the seam well. Place the loaf on a greased sheet pan. Let the dough rise one final time in the pans. they won't double in size, but should just peek out over the top of the pan. this will take about 15-20 minutes. Preheat oven to 350 and bake loaves for 45-60 minutes until crust is golden and your house smells like heaven. remove from pans and cool on a rack. Trust me. It is worth the effort.

Kaboom! Not the budget, but the menu

2008-10-02T21:06:00.002-04:00

So this week got a little off track, not with the budget, but with the menu.

Carolynn and Katherine decided to head out to montauk for tuesday and wednesday so I didn't need to cook. Woo Hoo! save money! So I didn't cook dinner. I did decide to bake though. At eight o'clock at night, I decided to bake bread. Honey Oatmeal. I love to bake bread, it is almost a sensual experience. You can knead a lot of love into a loaf of bread. The thing is that you shouldn't start at eight at night! I'm going to revisit the menu next week. Tonight I worked late and the girls got a take out meal. I came home and had a baked potato with some veggies on top. Tasty for me. I'm going to post the bread recipe, because it came out SO GOOD! If you have a rainy saturday with nothing to do. Bake bread.

Asian Vegetable Burger Wraps

2008-09-29T20:08:00.002-04:00

These are totally yummy. Don't let the long list of ingredients scare you away. It goes together really fast. The original recipe calls for ground pork, I liked the ingredients so much I made my own vegetarian concoction to replace the meat and it came out awesome. As a bonus, serve them in the leaves of bibb lettuce instead of on burger buns. Make extra and store in the fridge.

2 tablespoons of peanut oil

Zest of 1 lemon

2 garlic cloves minced

4 oz chopped shiitake mushroom caps

1 teaspoon kosher salt, divided

1 cup TVP (texturized vegetable protein)

3/4 cup hot water

1.5 cups chopped vegetable sausage (the breakfast kind)

1 egg

1 cup panko

1 tablespoon black sesame seeds

OR 1 3/4 pound ground pork

2 tablespoon soy sauce

3 tablespoons sesame oil, divided

3/4 teaspoon cracked pepper

1/2 hoisin sauce

1 tablespoon minced peeled fresh ginger (grated works fine)

1 tablespoon rice wine vinegar

1 teaspoon hot chili sauce (like sriracha)

1 head bibb lettuce

1 cup matchstick sized carrots

1 cup matchstick sized red bell pepper

1/3 cup fresh cilantro chopped

Heat the oil in a large pan over medium heat. Add lemon zest and garlic saute for 2 minutes, add mushrooms and sprinkle with 1/2 teaspoon of kosher salt. Saute for about 4-6 minutes or until shrooms are tender. Remove from heat and set aside to cool.

** for veggie option: In large bowl mix TVP and hot water to re-hydrate for 2 minutes. mix in 1 tablespoon sesame oil cracked pepper, and 1/2 teaspoon salt and stir. Add in chopped vegetable sausage, 1 cup panko, 1 tablespoon black sesame seed and 1 egg. Mix to incorporate everything. Fold in cooled mushroom mixture. Mixture should be moist and moldable. Add a bit more panko if it is too moist.

** for pork option: mix ground pork with 1 tablespoon sesame oil, cracked pepper, and 1/2 teaspoon salt. Fold in mushroom mixture.

Using a large spoon shape into about patties about 2.5 inches in diameter. Place on a cooking sheet.

Whisk together hoisin sauce, ginger, vinegar, chili sauce, 1 tablespoon soy sauce, and 2 tablespoons of sesame oil in a small bowl for sauce.

Either grill or pan fry patties until cooked through (2-3 minutes per side). Use ample cooking spray on grill and pan to avoid sticking. Place lettuce, carrots, peppers, cilantro, and sauce on the table and wrap the burgers in the lettuce. Dress with carrots, peppers, cilantro and sauce to taste.

Week one tally Week two menu!

2008-09-29T19:32:00.003-04:00

$51.76 Waldbaums

$24.17 Northshore Farms

$31.30 Bernard's Market (halibut disaster)

$14.00 Pizza from Sal's (yum)

$27.25 Waldbaum's

Grand Total Week One: $148.48 (-23.48)

Oh sooooooo close! If we didn't have the fish problem, we would have made it! Still I am damn impressed we even got close. One disclaimer: On a last minute whim, Carolynn and I went to the city for the night, so we didn't eat home on Saturday or Sunday. While I'm not counting the cost of the meals out, I did have everything in the house to cook if we were home, so being that it is the first week - it counts close enough for me.

On to week 2....

This week my goal is to cook/eat a few more total veg options. There is not a lot on sale this week worth buying. I need to be a bit more creative. The one splurge item that is on sale is lobster tails, so I'll plan that for Thursday. Here is the projected menu for the week:

Monday: Stuffed Shells with a green salad (CHEAT: these were leftover from Katherine's Dad's Bday party. FREE FOOD!)

Tuesday: Asian Vegetable Burger Wrap

Wednesday: Roast Chicken with baked potatoes and honey sliced carrots (I'm working late)

Thursday: Lime and Chile basted Lobster tails with sweet potato mash and spinach

Friday: Baked Polenta with Broccoli Puree

Saturday: Turkish White Bean Stew

Sunday: Roasted Cod on large garlic croutons

We might have guests on Sunday, so I need to put a showstopper on the table if we do. I'd move the lobster tails to Sunday, but they are only on sale until Thursday and I don't want to refreeze them. Without a lot of fish or meat on the menu, I should do well financially. Here is the shopping list:

2 lemons

2 limes

fresh ginger (about 1 inch)

1.5 pound carrots

1 red bell pepper

1 head bibb lettuce

1 bunch green onions

cilantro

thyme

parsley

3 pounds sweet potatoes

1 pound fresh spinach

celery

1 head broccoli

4 oz. shiitake mushrooms

1 habenaro Chile

1 clamshell mixed greens

1 pound strawberries

1 pound bananas

1 pound apples

1 roasting chicken

4 lobster tails (3oz each)

1 box veggie sausage

Panko (Japanese bread crumbs)

Tomato paste

2 cans vegetable broth

1 can northern beans

2 cups TVP (texturized vegetable protein found in health food stores)

1 box instant polenta

1/2 pint heavy cream

1 dozen eggs

1 lb butter

I'll figure Sunday out later in the week, but I should have enough money to buy whatever I need.

On to the recipes....

By the way, I have a huge library of recipes, good ones. Leave ideas in the comments and I see what i can find.

Pizza and Tacos!

2008-09-26T20:00:00.002-04:00

So far this has been a pretty successful week. Still haven't gone over the weekly budget AND everyone has loved the meals. Wednesday I had planned for stuffed eggplant and pizza for Katherine. As it turned out I got held up at work so it was pizza all around. It was GOOD! Yeah, baby. Carolyn got inspired and made the stuffed eggplant for her for lunch so nothing went to waste. Thursday was taco night and i had forgotten how good homemade tacos are. Lettuce, refried beans, cheese, sour cream, rice, and guacomole. We were totally stuffed.

So I got the new circulars in the mail today! Time to start planning for week two! I'm not going to be able to blog until Monday, so check back then for my week 2 menu under 125.00.

Fish in a Sweet Corn Chowder Gravy

2008-09-24T20:25:00.005-04:00

UGH! First money disaster! I asked Carolynn to stop at King Kullen for the Mahi Mahi. When she got there, it looked pitiful, so she opted for cod. When I got home I could smell the fish from the front door. It was not good. We agreed not to ditch the menu, so I ran out and bought a piece of Halibut. I really like Halibut and this was a fresh as anything, but it was $19.99 a pound!!!! Kaboom! It's Tuesday an I've spent an extra 21 bucks. Anyway, here's the recipe

Fish in a Sweet Corn Chowder Gravy

2-3 tablespoons olive oil

4 slices of bacon chopped (can be omitted or veggie bacon can be substituted)

3/4 cup chopped onion

3/4 cup chopped celery (with some tops)

1 tablespoon fresh thyme leaves

salt and pepper (about 1/4 teaspoon each)

1 Tablespoon butter

2 Tablespoons flour

1 cup vegetable stock

1 cup fat free half and half

1 box frozen sweet corn

dash of cayenne

2 pounds of meaty white fish like Mahi Mahi, halibut, or Cod cut into individual pieces of 5-6oz each

Saute onions and celery in oil until just soft but not brown, add bacon and thyme, saute another 3 minutes or until bacon is crisp. Add butter and flour stir to incorporate fully. Add stock and 1/2 and 1/2, bring to a boil. If too thick add another 1/2 cup of water. Add corn (no need to thaw) and simmer. Season with a dash of Cayenne to taste.

Meanwhile heat skillet and a tablespoon of oil. Salt and pepper fish and cook 3-5 minutes on each side, depending on thickness.

Serve fish with chunky mashed red potatoes and generous ladles of the sweet corn gravy over the top. Serious yum.

Grilled Beer Marinated Hanger Steak

2008-09-24T20:08:00.003-04:00

My daughter LOVES this recipe! I cut it out of a Bon Appetite magazine a while ago. I put the ingredients and began the marinading the night before.

1/4 cup soy sauce

2 tablespoons olive oil

3 large cloves garlic, minced

2 teaspoons dijon mustard

2 teaspoons fresh rosemary, chopped

2 teaspoons Worcestershire sauce

2 teaspoons coarse ground black pepper

1/2 bottle dark lager beer (like a bock, or Sam Adams Black Lager)

2 lbs skirt steak (also called hanger steak)

Whisk all of the ingredients together then place into a ziploc bag with steak overnight. Try to use fresh rosemary, it makes a difference in flavor. Grill steak (or pan grill) to desired doneness.

I served it with Alexis Sweet Potato Fries and broccoli, but last night Carolynn's Mom stopped by with fresh corn on the cob, so we ditched the broc! Since I wound up home after all, I opened a package of BBQ veggie strips and had that for my veggie self. The steak got rave reviews.

So far this whole $125 thing. Katherine is taking turkey to school for lunch and breakfast is eggs or a pancake for K. I'm beginning to realize that using up things like the coffee, eggs, pancake mix, and milk this week is going to add up next week. I'll worry about that next week!

Asian Salmon with Bok Choy and Mushrooms

2008-09-23T20:22:00.001-04:00

Asian Salmon with Bok Choy and Mushrooms

2 cloves garlic

¼ cup chopped green onions

¼ cup soy sauce

1 tablespoon rice wine vinegar

1 ¼ inch cube of fresh ginger

2 teaspoons sugar

1 teaspoon sesame oil

¾ teaspoon roasted red chilli paste (Thai Village brand or similar)

1 ½ pound salmon filet

1 large head Bok Choy (or a few baby bok choy) sliced into ½ inch strips

4-8oz Shiitake mushrooms (or baby bella’s if you prefer the taste)

1 tablespoon peanut oil (or other high heat oil)

Mix 1 garlic clove and the next 7 items in a mini chopper or blender. Place salmon in a ziploc bag with the marinade. Seal and set aside for at least 10 minutes. Heat oven to 500 degrees. Remove fish from bag and place in a glass baking dish. Place marinade into a small sauce pan with ¼ cup of water and bring to a boil. Roast fish in oven for 8-10 minutes depending on thickness. Don’t over cook it. It should be just opaque in the center. While the fish is cooking, heat the oil in a wok or other large pan. Squeeze the garlic into the oil using a press. Add mushrooms and bok choy. Sauté until bok choy is wilted. Place the vegetables on a plate, top with salmon, and drizzle a spoonful of sauce over the fish. Serve with a scoop of rice if you want.

This was a great meal and there was plenty of left over for lunch the next day. I heated the plates in the oven for a minute or two so everything stayed piping hot. It went together very quick; just about 30 minutes. I might try this with tofu next time for a change. It would probably work really well.

After I cleaned up dinner, I quickly put the marinade together for Monday night’s hanger steak. I thought it would be a good night for a beef meal, since I was planning to work late. Recipe to follow. . . .

Shopping Week One!

2008-09-23T19:57:00.003-04:00

Hey, I got comments! Thanks for reading! Christine, you are right about the farmers markets. We have 2 local farms that i do buy stuff at. That does help. The meat issue Tex brought up is an interesting one. I became a vegetarian back in March. It was a multifaceted decision, but really an evolution of thought on my behalf. Carolynn decided to join me shortly thereafter. Katherine is 11 and has been brought up on a very meat oriented diet and she likes it. At her age, I'm willing to set a really good example, expand her dietary horizons, and find alternatives for her, but she will need to come to the veg thing on her own. So, I compromise. I'll cook an occasional beef or chicken meal for her and she promises to try different things on other nights. When she is ready, she'll get it.

So thanks for the comments and keep them coming!

Here is the shopping list week one

1 ½ lb salmon

1 ½ lb skirt steak

1 ¼ lb Mahi Mahi

2 tomatoes

1 lg Bok Choy

8 oz shiitake mushrooms

2 bunches green onions

1 lemon

1 red bell pepper

1 lg eggplant

1 ½ lbs red potatoes

1 bunch broccoli

1 bag onions

1 lb green grapes

1 qt strawberries

1 avocado

2in piece fresh ginger

1 lg clamshell mixed greens

1 box frozen corn

1 bag alexia sweet potato fries

1 box orzo

1 box taco shells

1 pack taco seasoning

1 jar salsa

1 bottle soy sauce

1 lg container light sour cream

1 loaf whole wheat bread

5oz log goat cheese

1 lb turkey breast

Total cost: $69.87

The woman behind the register of the first store looked at my hand with a $100.00 bill and said instinctively, "Debit or credit?" then said, "Oh, sorry, no one pays with cash anymore." It was kinda funny. I have to say I felt really good about shopping consciously. It took some time, but it was really satisfying.

Quick Disclaimer: Some ingredients in the recipes I had in house, so they didn’t count against the 125.00. Over time staples like flour and butter will add to the weekly total, but I want to use up what I have. All in all I was pretty happy with my first outing. I went to 2 different stores. I knew I would need to buy milk, eggs and a few other essentials during the week, so the remainder of the cash went into a envelop on the fridge. I’ll post the recipes separately so you can search for them later.

Taking the Challenge

2008-09-22T19:34:00.000-04:00

Taking the Challenge.

My daughter thinks I’m weird and my partner is convinced it can’t be done, but my challenge is to feed my family of 3 for a week with healthful, gourmet meals, on 125.00 per week. That is less than half of what we spend now. It’s a cool challenge. I’m excited to use my financial brains alongside my creativity. It is September 22 and my challenge started 2 days ago.

Friday I got the special food store circulars in the mail. All nice and neatly packed in plastic, I open the package containing the sales flyer for every food store in a 5 mile radius. First I look at King Kullen and notice a $10.00 coupon right on the cover. I begin to cut it out when I realize that I have to spend $100.00 to get the $10 back. That won’t work for me, as $100.00 is all I have. I start to write down on a piece of paper all of main course items I might be interested in and what store had them. Salmon for 4.98/pound, mahi mahi for 3.99/ pound, Shell steak (for my daughter) 4.99/pound. These are items I could build a menu around. I also noted things like fruits and vegetables that were on sale and where. Part of my challenge was to open as few cans as possible, so fresh vegetables were a must. I sketched an outline of the week next to my list:

Sunday – Salmon

Monday – Beef (I would be working late)

Tuesday – white fish

Wednesday – Veggie meal

Thursday – Tacos

Friday – Beans/pasta

Saturday – shellfish

Ok so I knew salmon was on sale and Mahi Mahi. I found Eggplant on sale at another store and taco shells. Shell steaks were ok, but I know my daughter loves marinated skirt steak, so I would look for that cut at a reasonable price.

I collect recipes as a hobby and keep them in an accordion file. I pulled out the file and began to look for recipes that contained the items on sale and were relatively easy to cook. I selected a few and then narrowed it down by taste and list of ingredients.

Once I selected all of the week’s recipes, I added the ingredients to the shopping list and did a quick calculation in my head. Here is the menu:

Sunday – Korean style Salmon with bok choy and mushrooms, steamed rice

Monday – Grilled beer marinated hanger steak, with broccoli, and sweet potato fries

Tuesday – Mahi Mahi with sweet corn chowder gravy, smashed potatoes, and green salad

Wednesday – Over Stuffed eggplant with a garden salad (pizza night for my daughter)

Thursday – DIY tacos, meat or veggie

Friday – Orzo w/chickpeas and goat cheese, cucumber and tomato salad

Saturday - Grilled shrimp and citrus balsamic vegetables

I put a $100.00 bill in my pocket. I don’t usually shop with cash. I like the safety of a credit card. What if I get to the register and have $112.32 worth of groceries? With a credit card, it wouldn’t matter. I can be careless, overrun my budget, and not even notice until the bill is due. That stops today. I have a mission, a list, and a $100.00 bill in my pocket. That’s it. Stay tuned. I'll post the shopping list and the recipies for Sunday, Monday and Tuesday.

Good Food is Hard to Find

2008-09-22T07:14:00.000-04:00

Maybe I’m just crazy.

I love to cook really elaborate fancy meals like the kind you see in Gourmet Magazine.

I work full time, sometimes more, and have a daughter in middle school.

I love to eat good food. To clarify, I like expensive food.

I’m an athlete with a propensity to eat the wrong things at the wrong times.

I need to drop 15 pounds, my partner a little more than that, and our daughter as little more than that.

I’m a vegetarian, my partner eats meat as a condiment, and my daughter is a decided carnivore loving only the finest cuts of prime beef.

I passed out when I realized that my little family of three spends over $300.00 per week in food.

Are you for real!!!!! $300.00 per week for food! That’s $15,600 per year or, for comparison, the amount equal to minimum wage in New York State for 40 hour per week before taxes! That’s NUTS!

I’m not a chef. I’m not a nutritionist. I am a smart businesswoman. I run a multimillion dollar assisted living community. I have a full kitchen in my place of business and maintain operating costs right around 6.00 per person per day for three meals. For my family of three that would be equal to 126.00 per week. Why can’t I run my home kitchen like that? What is wrong with me? This is my quest. Can I put together a menu that is:

enjoyable for all members of the family
healthful and conscious of our propensity to gain weight
comparable to an excellent restaurant
prepared within the confines on my work schedule
costing less than 500.00 per month.

Here we go. The “Good Family Food” project. Follow along if you want, I’ll post my thoughts, menus, recipes, successes and failures. There is no reason I can’t do this.