Archive for January, 2009

Broccoli Quiche

broccoli quiche

Originally uploaded by All Things Mimi

I love broccoli and I love quiche. I love them even more together. I have made this quiche at least a thousand times (with several variations). I use frozen broccoli, whatever cheese I have left in the fridge (this time it was a bit of cheddar, pepper jack and romano), and my basic quiche base (2 cups cream, 4 eggs, hot sauce, nutmeg, salt and pepper).
I like this because it is so versatile. We ate it for dinner Thursday night, lunch on Friday and breakfast this morning.
I should just keep a quiche in the fridge all the time. 🙂

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Onion Rings!

homemade onion rings

Originally uploaded by All Things Mimi

This was my first attempt at home made onion rings. I got the idea watching Barefoot Contessa Back to Basics on Foodtv.
Basically, I just cut a yellow onion into thin slices, soaked them in buttermilk and hot sauce for about 15 minutes, then dredged them in a mixture of flour, corn meal, salt and pepper. They fried for about 1 minute per batch.
I was very satisfied with the result, and they were delicious on my turkey burger. But my gosh, what a mess they make in the kitchen. I think I will have to experiment with a baking method. Maybe then I can justify having them more often!

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I went to a local Asian food market here – inexplicably for the first time – it won’t be the last. I picked up a red curry paste, some coconut milk, and rice noodles.
Simmer about 1/4 cup of red curry paste with 2 tbls of oil
slowly add about 1/2 can of coconut milk – let it boil
add meat and veggies (I added the zuchinni, the shrimp I added later)
Add remaining coconut milk and let simmer until the meat or veggies are done.
In the meantime boil water in a pasta pot. Add rice noodles and remove from heat until the noodles are tender (mabye about 8 minutes)
When the pasta was done – I turned the heat up on the curry sauce and brought it back to a boil – then I added the shrimp.
I drained the pasta and then mixed it all together. The flavors worked really well together and its definitely something I will try again with different flavor profiles – perhaps some tofu and more veggies.
The lesson? Don’t be afraid to try something new! YUM

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Coral Red Jasmine Rice

Coral Red Jasmine Rice

Originally uploaded by lyricalmezzo

For Christmas, I got lots of good food stuff which will take me a while to get through to blog about, but this is the first of those things. My parents gave me a box of red coral jasmine rise from Thailand. It was really delicious and for those of you that don’t like rice, if you can find this, try it. It is super flavorful and made a great colorful accompaniment to my dish. I think I made this last Sunday (the days are beginning to blur together now that school is started). I roasted a chicken stuffed with 6 cloves of garlic, 1/2 a lemon and salt and peppper, I rubbed the outside of the chicken with salt, pepper and olive oil and cooked it for 20 minutes per pound – YUM – can’t go wrong at all. I served this alongside this tasty red coral rice that I steamed in my rice steamer and some wilted fresh spinach and a whole grain bread. DELICIOUS! If you are interested in the rice there is a website on the box – http://www.fairtradecertified.org – my parents trying to respect my “hippy dippy” cooking style. Cheers to you – hope try the rice and like it.

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Tuesday Dinner


Originally uploaded by All Things Mimi

Tonight’s dinner. Dev and I had gone to exercise at the Rec Center, and when we got home, this was about all I could manage…
Bowtie pasta tossed with sundried tomato and regular pesto, toasted pine nuts, romano cheese and fresh ground black pepper, served with a piece of Dev’s home made bread run under the broiler with a kiss of organic olive oil. This was my bowl, so I added some goat cheese as well.

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Turkey Remix Part 2


Originally uploaded by All Things Mimi

This was dinner. I put every single thing in the ice box into this potpie. Chicken, turkey, dressing, carrots, onions, celery, corn…everything.

And it was good. 🙂

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Dinner on AutoPilot


Originally uploaded by All Things Mimi

So this is what tonight’s dinner looked like…very basic…very satisfying…very fly by the seat of my pants.

Dinner was the byproduct of a strange state of affairs in my kitchen.

Under normal circumstances, I’ll sit down at some point during the weekend and map out what I want to have for dinners over the next week. I go to the store and get what I need, then go with the flow. In spite of all my planning, at some point during the day on Monday, I will be sitting in the library (probably reading the same story for the 4th or 5th time) and think to myself, “Dammit- I forgot to take out the chicken/pork/beef I needed for dinner tonight.” Thus derailing my carefully strategized meal.

Friday I decided this was no longer going to happen to me. I took out one pound of ground turkey (to be used for dinner that night), one pound of ground pork (to be used for breakfast sausage making activities) and 2 packages of bone-in chicken thighs.

Later in the day, I take out one of the defrosted packages of meat and begin my preparations for a Mexican style pizza. After the contents of my supposed turkey based sauce were simmering away on the stove (basically I just chopped up an onion and threw it in with the ground meat while it cooked through, then added a can of kidney beans (rinsed and drained) and a can of enchilada sauce), I realized I had grabbed the ground pork instead of the ground turkey.

In one fell swoop, I had not only substantially changed the nature of my “lite” pizza topping, but I had also completely derailed my sausage making adventure. Rats.

Fast forward to Saturday mid afternoon, when it dawned on me there were 4 chicken thighs in the ice box that needed to be used soon. This was a totally new experience for me….too much meat defrosted. I now have a pound of ground turkey and the chicken thighs to use before they rotted.

I decided to use the chicken thighs first (I’m not sure why). But I hadn’t planned anything for them really, so I had to think fast. I knew I had potatoes in the bin that needed to be used before they grew into potato plants, so smashed potatoes seemed a logical side dish. I also had a head of cauliflower in the ice box, so I cut them into bite sized pieces, tossed them with olive oil, salt and pepper and put them on a baking sheet, waiting to be roasted.
I sliced an onion and 2 carrots layed them on the bottom of a pyrex baking dish and topped them with the four chicken thighs, seasoned with my trusty BBQ 3000 rub from Penzey’s. I doused the tops of the thighs with olive oil, then poured about 1/2 a cup of Vermouth over the whole mess, put in a meat thermometer and covered the pan with tin foil. I roasted the chicken at 400 degrees until it reached 180 degrees (putting the cauliflower in with the chicken for the last 20 minutes or so).

I plated the chicken on a bed of smashed potatoes (done my usual way- bay leaves, garlic, a bit of butter and cream cheese), layed the cauliflower by its side and ladled a bit of the vermouth/chicken juiciness over the whole lot.

Overall- not bad at all. The carrots were a bit underdone for my taste, and next time I’ll roast them with the cauliflower instead, but other than that- this was spot on.

I think the ground turkey will end up as turkey burgers tomorrow night, but you never really know…. 🙂

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What do you do with leftover turkey???

I’m figuring that out as I try to use up the gallon zip lock bag of turkey Dev’s Mom sent us home with after Christmas.

I don’t really like turkey. But so far I’ve found ways to use it that have turned out really well. Take this soup, for example.

It’s actually based on a Paula Deen recipe for Chicken Poblano Chowder. I just subbed turkey for the chicken and added a few other ingredients. The soup is easy to make and it tastes even better the next day.

Here’s what I did…

I chopped up a small onion, 2 stalks of celery, 2 onions, 2 carrots and one medium sized poblano pepper. I sauteed them in olive oil in my dutch oven for about 10 minutes. I added a tablespoon or so of chicken gravy mix (the recipe called for chicken boullion, but I hate that stuff), then deglazed the pan with a little bit of white wine. Then came half a bunch of chopped fresh cilantro. I added 4 cups of chicken stock, 1 cup of white wine and 1 cup of water and let it cook for another ten minutes or so, for the veggies to get nice and tender. After that, I added about 2 cups of chopped leftover turkey and half a bag of frozen corn. I let the turkey and corn warm through, then in a skillet I melted a quarter stick of butter, then added 1/2 a cup of flour and made a roux. I cooked it for about 3 minutes, then added a ladle full of the cooking liquid. After it was incorporated, I dumped the contents of the skillet into the pot of soup. I let it come up to a bubble to thicken, then took it off the heat and added 1/2 cup of heavy cream.

When I served it, I garnished with chopped avocado, chopped cilantro and shredded pepper jack cheese.

This was really good. A lot of chopping, but the taste was outstanding.

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potato pancakes

Originally uploaded by All Things Mimi

We love mashed potatoes at our house. We love leftover mashed potatoes even better…because you can do all sorts of things with them.

My all time favorite way to use leftover mashed potatoes is to make potato pancakes.

There are millions of recipes for potato pancakes. I make them the way my parents used to.

Here’s the way I do it:

I use about a cup and a half of mashed potatoes- although you can use as much or as little as you like. I warm them a bit to loosen them up, then mix in 1 large egg, about 1 teaspoon of baking powder, 1 teaspoon of Penzey’s Greek Seasoning (optional- but oh so good), about a quarter of a cup of half and half or cream, then add enough buttermilk to give the batter the consistency you want. Taste the batter and add salt and pepper.

I cook them on an electric griddle that’s been sprayed with cooking spray, but doing them in a cast iron skillet with butter is the ultimate.

Dev would eat these every morning if he got the chance.

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