#2 Recipe Challenge

Simple recipes doesn't mean easy! Neither of the recipes you're doing are the kind we (or maybe I should say "I") sneer at, where the "only five ingredients" are completed things, rather than actual ingredients, so the total could be twenty-five ingredients or more, when you list everything that was in the jar or box. Point of fact, your "so easy" salmon with S&P and olive oil takes much more cooking technique because there's nowhere to hide. If there's anything wrong with the fish (bad cut, bones, etc., mishandled skin), or if you cook it under or over, you're going to see it right on the plate.

I announced mine in the previous thread, but I have a bunch of work commitments and won't be getting to my dye-free red velvet cake until the weekend.

I picked spinach yesterday, so here's a recipe I'm making tonight. I'll leave the strawberries out of it because I can't stand them, but the rest of the ingredients are good-to-go.

FRUIT & WALNUT SPINACH SALAD

(source: Eat Clean Stay Lean - by the editors of Prevention with Wendy Bazilian, Dr.Ph, RD)

3 c. baby spinach

3/4 c. red grapes

1/2 c. chopped strawberries

1/2 c. blueberries

1/4 c. chopped walnuts

1/4 c. crumbled Gorgonzola cheese

Dressing:

2 T. extra virgin olive oil

1-1/2 T. fresh lemon juice

1 t. honey

2 t. freshly minced shallots

pinch of each - salt and pepper

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For my second recipe, I'll try to get this cookie recipe baked for the weekend - recipe from the same book as the recipe above. I just stocked up on steel-cut oats and will soak some overnight for cooking tomorrow for breakfast, and I'll use currants, instead of raisins, since I just got a large stockpile of those last week when we were out of town. I'll use the Solar Oven for step #2.

STEEL-CUT OATMEAL RAISIN COOKIES

1-1/3 c. cooked steel-cut oats

3/4 c. whole wheat flour (I'll use a gluten-free substitute)

1-1/2 t. cinnamon

3/4 t. baking powder

1/4 c. + 2 T. coconut oil

1/4 c. + 1 T. brown sugar (I'll use coconut palm sugar)

1 flax egg (3 T. water, 1 T. ground flaxseed)

2 t. vanilla extract

1/2 c. chopped walnuts

1/2 c. raisins, lightly chopped (I'll use currants, NO chopping needed)

1. Preheat oven to 300°F.

2. Spread the cooked oats onto a baking sheet rubbed with coconut oil and bake until they begin to dry out, about 30-minutes, stirring every 10-minutes. Cool completely.

3. Increase the oven temperature to 375°F.

4. Stir together the flour, cinnamon, baking powder, and cooled oats.

5. Beat the oil and brown sugar until combined and lightened in color. Add the flax egg and vanilla and beat to combine completely.

6. Stir the flour mixture into the egg mixture until incorporated. Stir in the walnuts and raisins.

7. Drop the dough in heaping 1 tablespoon pieces onto an ungreased cookie sheet, flatten slightly, and bake at 375°F until golden brown, about 15-20 minutes. Allow to cool completely before eating. Refrigerate leftovers.

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Out of granola, so giving this recipe a try later in the week. I have leftover pumpkin in the freezer from making "Pumpkin Breakfast Cookies" from week 1 recipes for hubby to take to work on Monday (they were a big hit and several people took copies of the recipe ;-). And I just started dehydrating another batch of sprouted pumpkin seeds this morning.

PUMPKIN MAPLE PECAN GRANOLA

http://minimalistbaker.com/pumpkin-maple-pecan-granola/3 cups rolled oats (gluten free for GF eaters)1 1/4 cups raw pecans1/3 cup raw pepitas3 Tbsp sugar¼ tsp of sea salt3/4 tsp pumpkin pie spice (I also added an extra dish cinnamon)1/4 cup coconut or olive oil1/3 cup maple syrup (or sub agave or honey if not vegan)1/3 cup pumpkin puree

Instructions

1. Preheat oven to 340* F.
2. Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
3. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
4. Spread the mixture evenly onto two baking sheets (or bake in two batches) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
5. Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
6. Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!

Notes

Nutrition Information

Serving size: ~1/4 cup Calories: 170 Fat: 10.7g Saturated fat: 3.5g Carbohydrates: 16.9g Sugar: 6 g Sodium: 2mg Fiber: 2.5g Protein: 3.4g

In our move, I threw out all untested recipe clippings because I mostly use the internet to find recipes and then Pin them to my Pinterest account.

Pan Roasted Pork Chops from Leites Culinaria is my challenge for this week (they have very starchy language about not using their photo, therefore the link). The pork chops are bought; the kale is washed; the apples are ready. If I don't make it tonight, it won't get made. Our football-centric weekend starts tomorrow when DH goes to dinner with other fanatics and then the houseguests start piling in on Friday.

Linda (doucanoe) shared a recipe on the pork tenderloin thread earlier this month. Made it last night. To be honest, it's one of the top 3 pork tenderloin recipes I've tried! Excellent!!!

I used 1/2 teaspoon of chili powder and 1 teaspoon of chipotle. Removed the pork after cooking and then made the sauce. Doubled the cider so there would be plenty of sauce. Once it was reduced I returned the pork to the pan for a couple minutes.

Maple-Chili Glazed Pork Medallions

1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground chipotle pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions

2 teaspoons canola oil
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar

1. Mix chili powder, salt and ground chipotle in a
small bowl. Sprinkle over both sides of pork.

2. Heat oil in a large skillet over medium-high heat. Add the pork and cook
until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan.
Bring to a boil, scraping up any browned bits. Reduce the heat to medium and
cook, turning the pork occasionally to coat, until the sauce is reduced to a
thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.

Linda

I'm going to try this tarte tatin recipe: Martha Stewart

We'll see if I get to it. I'm out again this weekend and quite busy next week -- might be a Halloween dinner treat. I have a new copper tarte tatin pan that I'm hoping to use for pommes anna as well. Gotta figure out what to do with the other half of the pate brisee

Anyone have any good lime recipes? Our tree is laden and they are getting quite ripe (bearss limes)

Gooster, I have to google,,, "copper tarte tatin pan, pommes anna,, and pate brisee" I learn so much here. Please ignore typos ,keyboard issues.

Gooster, how do you pronounce that? My friend who has them calls them "bare-ass limes". :)

I have lots of recipes with 1 lime. The only ones I have with lots are for key limes.

@debrak_2008 -- I'm so sorry, "pate brisee" does sound pretty ostentatious for a pastry crust, but I just repeated Martha's term. Both of those french dishes, though, are pretty unique and don't really have an english name -- maybe carmelized apple tart? There is a restaurant nearby that makes Pommes Anna as a brunch dish --- it's oh so buttery and bad for you, but oh so good.

@pillog -- beats me. I always say "bairce" but when I google I see that and "beers". I've been using them for salsa, marinades, and dressings. The tree is pretty laden for a drought year, even after an aggressive pruning.

Google answered my question. Looks like my Pate Brisee will freeze well and I'll be able to make another pme in a week. Oh oh, ETA maybe I should make some lime curd and put it in the tart shell.

Debrak, that Spanish Rice sounds good and very much like the one I've made my whole life. Definitely nothing to sneer at, it's good, honest, healthy food.

New recipes? I hope to make some Pumpkin Whoopie Pies this weekend but with Ashley, I guess I just don't know. If I make something new, I'll check in!

Tonight we had something kind of new, though. Elery made cabbage rolls, but used collard leaves instead. I liked them better, the collards were not as tough as cabbage and much easier to roll.

Annie

Lime curd sounds awesome!

And since I'm not fond of cabbage, collard rolls sounds intriguing too. :)

I've had chard rolls--yum!

I'm going to have to wait until next week for my cake. I've had a hard work week and an event tomorrow and I'm whipped!

Laurie, what do you use to stuff the chard rolls?

I was going to try a Belgian endive recipe this week but my Wegman's didn't have any. The problem with living in a "lower class" area. I have to drive 30+ minutes to a store in a more affluent area to get some things and I didn't feel like doing that today just to get (if they even had it) Belgian endive. The selections at "my" store puzzles me. People are buying organic mustard greens?

Thats funny about your Wegmans. In my region, you only find Wegmans in "higher class areas" but some of our Wegmans are smaller than others. I live very near a smaller one. Sometimes I have to drive a few extra minutes to a larger one to find certain things. I have told DH many times if we move out into the country he needs to understand I will be driving to Wegmans a few times a week. I can't stand to shop anywhere else except for speciality meat stores.

About organics. DS used to work in produce at grocery store other than Wegmans. When organic products started to become popular the store geared up and started offering a lot. It was a failure. Turns out people shopping at that grocery store were really not interested in paying more for something organic. People at Wegmans are more inclined to do so.

Whole foods is building its first store here right now. It will be interesting how it does. It will be located in a more affluent suburb and very close to the University of Buffalo which attracts students from all over the country and the world. I assume they are thinking those students will be used to shopping at whole foods at home so will shop there when at school.

Tonight DD asked me to buy "subs" for dinner. Instead I let her pick from a few recipes that I had the ingredients for. She choose this. I've had this recipe a little while and have never made it.

Mine turned out like this. Broiled it a little too long but it actually tastes good. I used veg broth and no garlic just cause I was lazy. Didn't measure the parm. Would definitely make this again. Supposed to be a side dish but no one is complaining.

I've been to a Whole Foods near a major university. They carry a mix that caters to students on foot. Lots of extra vegan foods and more Asian choices, more cleaning supplies, more instant foods (ready to eat, add boiling water, etc.), and smaller packets. Whereas in a family neighborhood there's far more stuff for babies, baking, etc., and in a yuppie neighborhood there's a lot more exotic fresh prepared food, half made packages, etc. Upscale, low prep time stuff. You'll probably see a lot of college oriented foods at the one opening near you.

Debrak, that looks a heck of a lot easier than buying prepared food! I would be more likely to use similar ingredients to make gnocci and a side. I love the idea of baking them together with some stock.

My "challenge" for this week has been "overcome by circumstances." The pork has gone into the freezer and the kale has been made into kale chips for my weekend house guests.

The gnocchi looks wonderful. I feel like I should make some, it's been a while.... and that dish looks really good and pretty healthy.

I made cabbage rolls a week or so ago, and I agree that the cabbage is a bit tough, even though I trim down the stems. I do love collard greens and will consider using that next time. However, I bought mustard greens today and will be trying them as a sub for kale in a Tuscan Kale salad that I've made a few times.

Today I made Spaetzle, as I said that I wanted to. Here's the recipe that I came up with:

Whole Wheat Spätzle

1/2 cup whole
wheat flour
3/8 cup white
flour (AP is okay)
2 Tbsp semolina
flour
1/2 teaspoon salt
1/2 tsp fresh
ground white pepper
2 Tbsp minced fresh basil
2 Eggs
1/4 cup whole
milk (4 tsp milk powder + 1/4 cup water)
3 tablespoons
butter
2 cloves garlic,
minced
1 Tbsp minced fresh sage
grated Manchego
cheese

This recipe makes
two servings.

Put a large pan
of water over medium heat and allow to boil gently while preparing
the rest of the recipe.

Mix together
flours, salt, white pepper, and basil. Beat eggs well and add the
milk. Add to the dry ingredients. Mix until smooth and set aside.

Heat the butter
in a skillet on low heat and add the garlic and sage. Cover pan and
leave on very low heat (simmer setting).

Add the dough to
the Spätzle maker, place the maker on top of the pan with the
boiling water, and slide the top back and forth over the boiling
water to release half of the dough for the first batch. Spätzle
will be done in about two minutes, and should then be removed with a
slotted spoon (or strainer) to the skillet with the butter. Stir
gently and cover while making the second batch, and add the second
batch to the skillet and stir to combine evenly.

Continue cooking in
the butter for about two more minutes, and then serve in bowls

with
grated cheese.

The dumplings came out about the size of peas, which surprised me a bit - I had expected them to look more like noodles, and I think the dough may have been too stiff, but Kevin said he liked them the way they came out. It's a very easy recipe, and I will be making it again because it is so quick to make. I made up the dough recipe based mainly on a whole wheat recipe that I found, but I changed the flours and added a bit of semolina to give it more texture. I might try a different cheese next time - possibly Parmesan - but Manchego was a good choice. I had a small glass of Cabernet Sauvignon with it. The herbs and garlic gave the dish a lot of flavor - enough to stand up to the wine.

Spatzel is on my "to try list" too Lars.......I also want to serve it with Jägerschnitzel, another recipe I've had bookmarked for quite awhile.

However, the Gnocchi reminded me of a Julia Child recipe I have been meaning to try forever. French Gnocchi made from pate choux which is poached and then baked covered in a Mornay sauce . One or the other will be on the menu this week.

Lars, that spaetzle looks good! So much I want to talk about with Spaetzle I may start another thread.

grainlady, I will show my son your recipes. He is always saying he likes to "eat clean" which is why he doesn't eat my food often, ha ha. I would not mind trying them too.

bbstx, kale chips. I may attempt as I have a lot of it.

cindy, your post reminded me I need to try pork again. No one in our house really likes it. Bacon is ok, or sausage with pork but they don't really like chops.

Lars, my heritage is German, but I've never eaten spaetzle.

Debrak, your gnocchi looks good. I enjoy the humor in your cooking comments. Reminds me of someone who used to post here. I don't care for chops either, but I love tenderloin. Try that instead and see if your family is more receptive.

I am half german and my DH is almost all of german heritage. Neither family has ever made spaetzle. My family was big on Potato pancakes (can't make though I have tried) and potato salad (I hate this). Hubbys family while really german never makes german food. Bratwurst was never seen. I had bratwurst and spaetzle in Austria and fell in love.

debrak, does your family like things with a 'bbq sauce' type flavor? Pork Chops Supreme are really easy to make and are very good! My sister used to make them and always served them with green beans and chicken-flavored stove-top stuffing. It's also good with rice.

Yes to BBQ, me not so much. Thank you!

Lars, your spaeztle looks wonderful. I think I made it once and it did not turn out nearly as nice. The whole wheat is a great variant. I must of had to "make do" with another tool, as I don't have a spaetzle maker (had to look it up!).

@cindymac -- my sense is Spaetzle is more common in southwestern Germany, Alsace, German Switzerland and of course, Austria and Hungary. If your family is from the northern part, this may not have been common for them. My favorite versions there always include bacon and local cheeses.

Debrak, your Spanish rice recipe sounds really good!

I bought some brussels sprouts on sale for 99cents/lb so I had to buy them even though we just had some recently. I usually roast sprouts but I wanted something different, and this recipe is a keeper. Braised brussels sprouts from Fine Cooking.

Balsamic-Glazed Brussels Sprouts

Debra - It's funny about Wegman's. Mine (about a 15 minute drive) is the closest grocery store (WM doesn't count). The one close to work is a bit better so I stop there on my way home sometimes. Even so I find myself going to a butcher, a cheese shop, a small grocery store that has a fantastic deli, and a bakery for things Weggies either doesn't have or I think is poor quality. One stop shopping? Not for me. I once complained about their cheese selection to the poor worker there. "This is a smaller store." was her meek reply. Maybe if you cut back on the humongous snack and soda aisles you could stock more real food! I guess I'm just not their target market around here. lol

Gooster, this is the Spaetzle maker I used - it is very inexpensive and it worked very well for me. It was also easy to clean. It has a small hole at the top for hanging, and so I can store it away in my overhead rack, which is now, however, pretty much full.

I haven't made gnocchi for a while because they are a lot more effort (although significantly better than Spaetzle), and the dough does not keep in the fridge. I do not like to freeze leftover gnocchi, although I will cook extra and then reheat them the next day.

I make Spanish rice on a regular basic, but mine is usually vegetarian. However, I sometimes add spicy Italian sausage to it. If I add uncooked sausage, I cook the sausage whole in the rice, remove it when cooked, chop it up, and then add it back. If I use cooked sausage, I add it after the rice has cooked, during the "fluffing" stage. I always cook mine in the pressure cooker, however, as it seems to cook a bit faster and is a bit more convenient. Kevin won't eat beef, but I could use ground turkey instead to make a recipe similar to yours.

The size of spaetzle has to do with the size and frequency of the holes. My spaetzle screen has bigger holes with more room between, so makes a larger, longer shape.

For those of you interested in a non-traditional gnocchi ... this one is pretty good.

Mascarpone & Lemon Gnocchi

Video of Giada and Ina making the gnocchi

Lars, I have that Spaetzle maker!

Whew, I made it this week.

Here's the tarte tatin (Marta Stewart version) -- Please excuse the spill and the bad choice for serving platter. And I need a white tarte plate or something that holds things like this better (an Apilco tart dish is actually on order),

Here's the pan cooking on the stove -- getting the caramel right was trickier than I thought. Don't want to overburn sugar in tin.

Dinner included casarecce with pesto di trapani, some sauteed rock cod, and roasted fall veg.

Wow, I love your stove Gooster!

Forget the stove I want the backsplash ; )

Finally made the Spanish rice. This recipe is a keeper! I put in only half the salt. Had to use pasta sauce instead of tomato sauce as I read the can in my pantry wrong. It came out great. I did most of the prep work on Sunday so tonight was easy.

All the recipes that I make and are family approved are going into a new binder. That way I have all good & tested recipes in one place.

Debra, don't you have a "keeper" binder? I have my to-try recipes in binders and the ones that are keepers get put in sleeves in my large keeper binder.

Thanks jasdip, debrak_2008. The tarte definitely was better night 1 than 2, needs to be reheated. I think I might try a different recipe the next time, perhaps Julia Child's for comparison. Next up will be the lime curd tart.

My keeper "binder" ends up tends to be a pile of papers in the cookbook cabinet :)

My DD bought me a new binder for Christmas. I only put tried and approved recipes in it. Not much in it now but hopefully after a year or so I will have a full binder of great recipes!