Thursday, July 30, 2009
Monday, July 27, 2009
~My PRIZED dutch oven~
Friday, July 24, 2009
1 1/2 cans black beans, rinsed & drained
2 Tbsp. white onion, chopped
1/4 c. diced red bell pepper
1/2 tsp. cayenne pepper
~1/2 egg, beaten
~1/2 c. bread crumbs
1 Tbsp. fresh cilantro
1 Tbsp. olive oil
1. Mix one egg in a bowl. Use half for step 2.
2. Combine black beans, onion, pepper, cayenne, egg, bread crumbs, & cilantro in food processor & blend. If the mixture is not dry enough to shape patties, add more crumbs.
3. Form and shape into patties (4). For best results make 24 hours ahead & refrigerate so patties will set well.
4. Heat oil in large pan over medium heat. Fry 2-5 minutes each side.
Sunday, July 12, 2009
Corny Mango Salmon
1 c. mango nectar
1 mango, diced
1/2 c. flour
1/2 c. cornmeal
2 tsp. sugar
1 tsp. salt
4 6-oz. center cut salmon fillets
1 Tbsp. olive oil
1 Tbsp. butter
In a small saucepan over high heat, bring mango & nectar to a boil. As mango breaks down, pres down on it with a fork to mash it. Continue until mango cooks down to a chunky puree, about 15 minutes. Remove 1/2 for serving - other half for dredging. On large plate, mix flour, cornmeal, sugar, & salt. Preheat large skillet. Season salmon with salt and pepper. Brush glaze over salmon, then dredge in cornmeal mixture. Add oil & butter to skillet. Over high heat, sear salmon with cornmeal coating until golden, ~6-8 minutes for medium-rare. Flip halfway through to cook other side.
adapted from Prudence Pennywise
2 Tbsp. olive oil
2 cloves minced garlic
1 small onion, thinly sliced
1/4 tsp. salt1 med. zucchini, sliced 1/4 inch.
1 med. summer squash, sliced 1/4 inch.
2 Tbsp. chopped basil, or 2 tsp dried
1/4 c. shredded parmesan cheese
In microwave & oven-safe medium baking dish or loaf pan, combine olive oil & garlic. Add onion, salt zucchini & squash, toss to coat with oil. Pat down into pan. Preheat broiler (if you want a crunchy top). Cover baking dish with plastic wrap & microwave ~6 minutes, or until veggies are cooked through. Sprinkle with basil & cheese, pass under broiler briefly to melt cheese.
Saturday, July 11, 2009
I decided to make potato salad with our Chilean barbeque tonight. My Grandma Shepherd (we call her Shirl, cuz she's pretty much the hippest grandmother in the world) has to make her potato salad at every family get together of the summer because everyone loves it so much. But to tell you the truth, I think my mom makes an even better version! And it is something that no one in my family is willing to share with outsiders ... leftovers are literally fought over! I finally dared to try making it for the first time last summer, and it got good reviews so I'm keeping at it. Someone in my ward actually called me for the recipe on the 4th of July, so I've got to be doing something right ... right?!
Wednesday, July 8, 2009
Monday, July 6, 2009
~Richard's fish-face of approval~
1/2 c. yellow cornmeal
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 c. milk
1 1/2 lb tilapia fillets
1. Mix cornmeal, chili powder, cumin, and salt on a sheet of wax paper.
2. Place milk in shallow bowl or pie plate.
3. Dip tilapia fillet in milk, then into cornmeal to coat.
4. Heat oil in large nonstick skillet over medium heat.
5. Cook tilapia2-3 minutes per side.
Thursday, July 2, 2009
~adapted from Nigella Lawson~