Salmon with Matzo Crust

Well gals, I haven't really tried this, but it looks delish! Hopefully I'll get to it soon, but if someone else tries it soon, feel free to blog it!

http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=6812687

Elise's Betz's Sesame Noodles

Ingredients

1. 1 pound whole-wheat spaghetti (I used soba, a Japanese buckwheat noodle)
   
2. 1/2 cup reduced-sodium soy sauce
3. 2 tablespoons sesame oil
4. 2 tablespoons canola oil
5. 2 tablespoons rice-wine vinegar or lime juice
6. 1 1/2 teaspoons crushed red pepper
7. 1 bunch scallions, sliced, divided
8. 1/4 cup chopped fresh cilantro, divided (optional --are you kidding me?)
9. 4 cups snow peas, trimmed and sliced on the bias (I had to do some research, and I believe this means to cut diagonally...please correct me if I'm wrong).
   
10. 1 medium red bell pepper, thinly sliced
11. 1/2 cup toasted sesame seeds

Cooking Directions

1. Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.
2. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.
3. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

Yield: 8 servings (Wow! Big recipe! I quartered it).

These noodles were soooo yummy! The red pepper flakes added just the right amount of kick. I made them as above, but for a protein boost, I suppose you could throw in some scrimps, chicken or tofu.

Butt-kicking Salad How-tos (requested by Spanklin)

As with any typical salad, you must have greenery. This is something that I like to switch up often--green leaf, red leaf, romaine, spinach, or a blend or sorts. (I do not recommend Iceberg due to it's lame taste and lack of nutrients however.)

Next...vegetables. Your salad will be most stylish when you cut your veggies in repetitive shapes. I.e. half circles for carrots, tomatoes, cucumbers, pepper rings, etc. Or, you can choose to mix in strips of peppers, radishes, black olives (I like to quarter them, rather than doing them in the traditional Mexican circle; however if cutting vegetables in the round, then half Mexican circles will suffice). Your veggies are not limited to these that I mentioned on the above list. You might also want to consider shrooms (not the magical kind), sprouts, or even parsnips. Finally, consider avocado or edamame for your veggie source of flavor and good fats. Any salad, when paired with one of these soft green veggies will explode with flavor. (Mind you, salads may cause minor bowel explosions as well.)

Next up...nuts. Just like the avocado or edamame bean, nuts are crucial to your salad's flavor. If you want to go from bland to bam, simply toast some pine nuts or toss in some sunflower seeds. Remember that nuts have a high content of flavor, so you can go easy on the amount that you put into the salad.

Follow up your leafy greens, veggies, and nuts up with the all important salad dressing. I like pre-made ones as well as homemade dressings. I like to get crazy with my oils and vinegars and jazz things up on a nightly basis. I recommend red wine or white wine vinegar paired with a hint of toasted sesame oil and olive oil. (Note, spicy olive oil can be substituted for toasted sesame oil. If this is done, then balsamic vinegar--white or black--can be substituted in the vinegar department. Avoid matching balsamic vinegar and toasted sesame oil though.) Also, add salt and pepper to your liking! This is crucial for flavor, and when you're feeling real crazy, spice things up with a few red pepper flakes (please keep in mind the possibility of a salad shooter, though, and what red pepper flakes would add to that).

Most importantly, remember that the veggie to leafy vegetable ratio is about 2:1 or at least 1:1.

Next week will discuss the ins and outs of a delightful fruit salad. Thanks for joining this week's blog of Delicious Dish.

Spinach Stuffed Portobello Mushrooms

I made this recipe as a side dish for Mether's Yummy Baked Flounder (and yummy it was -- although I used sole). http://food.yahoo.com/recipes/kraft/66180/spinach-stuffed-portobello-mushrooms

Mini Caprese Salad

Ingredients

Grape Tomatoes
Fresh Basil (A LOT)
Mini Fresh Mozzarella Balls
Red Wine Vinegar
Olive Oil
Sea salt and fresh ground pepper to taste

*Notice proportions are not given. This salad is based strictly on taste. Always noting, when dressing any salad, less is more.

Simply cut grape (or cherry) tomatoes in half and lay seed side facing up on any simple, but elegant serving dish or plate. Cut mozzarella balls to close proportions. (As with grammar, parallelism in cooking makes for better presentation). Arrange cheese sporatically and moderately symetrically on plate within tomatoes. Sprinkle half salt and pepper on dish. Chop basil into long strands. (I find that those weary of eating and entire leaf respond much better to this cut of herb.) Sprinkle basil atop tomatoes and cheese. Splash red wine vinegar on salad. Drizzle olive oil over salad. Add salt and fresh ground pepper to taste.

Serve immediately or chill in refridgerator up to 30 min. while preparing rest of feast.

Pairs well with wine.

colorado potato green chile

Thought you all might like this. Made it the other night when Lisa was here.

Colorado Potato Green Chile
3 medium Colorado russet variety potatoes, peeled and cubed
1/4 cup butter melted (I used 2 T. olive oil)
1 4-ounce can green chiles, seeded and cut in thin strips
1 tablespoon minced fresh garlic
1 teaspoon diced jalapeno pepper
1 14.5-ounce can diced or chopped tomatoes (I used the Mexican style with green chiles & jalapenos, lime and cumin and skippped the separate jalapeno)
1/4 cup all-purpose flour
3 cups chicken broth
1 teaspoon fresh lime juice
1 teaspoon black pepper
1/2 teaspoon salt
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon sugar
Place potato cubes in cold water; cook over medium heat until crisp tender. In a heavy saucepan, melt butter/heat oil over medium-high heat. Add green chile strips, garlic and jalapeno pepper. Cook until most of the moisture has evaporated; drain. Drain tomatoes, preserving juice. Add drained tomatoes and cook 2 minutes. Stir flour into the tomato mixture. Stir in broth, reserved tomato juice, lime juice, black pepper, salt, Worcestershire sauce and sugar. Cook and stir until thickened and bubbling. Drain potatoes. Add to soup. Simmer 5 to 10 minutes. Makes 6 servings.

No Recipe...Just An Update

I feel that I have slacked a but since I started this little blog o' mine. I have not been able to try any of the delicious-sounding recipes that have been posted by my co-authors, as my kitchen has been only partially functional this week. All appliances are activated now, but my kitchen is still in disarray. However, it's coming along, and I will post a picture once I have an aesthetically pleasing photo op.

Love & Kizzes

Quick and Easy Alfredo

Prep Time:5 min
Total Time:20 min
Makes:4 servings, 1 cup each
1/2 lb. fettuccine, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth/vegetable broth
4 tsp. flour
1/3 cup PHILADELPHIA Light Cream Cheese Spread
3 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 Tbsp. chopped fresh parsley
COOK pasta as directed on package.
MEANWHILE, mix broth and flour in medium saucepan with wire whisk. Add cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
DRAIN pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining 1 Tbsp. Parmesan cheese and the parsley.

As always, I'm a modifier. I've added faux crab to this dish, but I'm sure shrimp, chicken, or anything you desire would be good, and extra parsley is always a plus!

Onion Free Meatballs (although I'm sure you could go tofu)

Prep Time:15 min
Total Time:40 min
Makes:6 servings, two meatballs each
1 lb. ground beef, ground turkey, or ground soy meat I hope!
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced
PREHEAT oven to 375°F. Mix meat, cheese, parsley, egg and garlic. Shape into 12 meatballs.
PLACE in foil-lined 15x10x1-inch baking pan.
BAKE 25 min. or until cooked through.

I would recommend adding a hearty helping of Italian seasoning, and any other herbs that you like! Perhaps some red pepper flakes and onion powder for a small kick? Also, I like to make small balls so they disperse in the sauce a little better...you can get about 24 (just so long as you do multiples of 4!). One more thing...mayonnaise makes a tasty substitute when you don't have egg!

Yummy Baked Flounder

Hi there girlies!
I tried this recipe tonight and it was so tasty and moist and easy! I'm also proud to say that I learned to post to blogs last summer when I was taking my online technology class! Enjoy!

Baked Flounder
Serves 4
4 flounder filets (or other firm meat fish)
1/3 C. Mayonnaise (do not use Miracle Whip)
1/4-1/3 C. Parmesan Cheese
Trader Joe’s or other brand salt-free Seafood Grill & Broil
Spread each filet moderately with mayonnaise. Sprinkle with seasoning and Parmesan cheese. Bake at 375 for 15-20 mins. until fish flakes with a fork. Time depends on the thickness of the fish, but usually around 20 minutes. Yummy!

Powerhouse Vegetable Medley with Chicken & Rice

So I'll start things off for good measure. This is a recipe both Sarah and I have tried...before she went meatless...but I'm sure it would be just as good with tofu & Bacos (the first processed soy product to be placed on the market).

http://www.kraftfoods.com/kf/recipes/RecipeDetail.htm?recipe_id=76045

Welcome to My Recipe Blog

Hello Ladies,

Since we like to share recipes from time to time, I decided to create a "blog" for this very purpose. Sounds a bit nerdy, I know, but I figured it will let us create a catalog of recipes of sorts. Then I won't be constantly asking Mom for the Sugar Cookie Recipe or the Chocolate Chip Pudding Cake Recipe (which I hope will both be posted here at some juncture). Oh, I guess I should mention that this isn't strictly for dessert recipes...but they are very welcome!

We'll see how my little brainstorm works. If the enthusiasm is lacking, we can always go back to the old fashioned email method.

Love,

Chef Betz