Archive for simple recipes

Try This: Grilled Carrots and Cabbage


I am a huge fan of roasted vegetables, but at this time of year, it is still too hot to crank up the oven. However, the grill, which is doing overtime these days, is a perfect alternative.  Having procured some beautiful carrots and a nice head of cabbage from the market, I was determined to make good use of them with our grilled chicken.  And I did–despite the disparaging remarks from the teens in the crew carpool when I replied to their daily question, “What’s for dinner?”.  Their responses ranged from skeptical to downright horrified, but I ignored them.

Here’s what I did:  I removed the green stems from the carrots, washed them–but didn’t peel them, which seems to be the new trend.  I put them in a ziploc bag with a healthy slosh of red wine vinegar, salt, pepper and garlic.  Left ‘em there for a few hours.


About 30 minutest before dinner, I heated the grill, cut the cabbage into large hunks, pulled them apart, put the leaves into foil packets, doused them with olive oil, salt and pepper, closed the packets.  For a 1/2 head I used two foil packets.  If they are over full they won’t cook properly.

I put the the cabbage packets onto the grill, and carrots directly onto the grill.  I closed the top, let the carrots char a bit, rthen rolled them around to get a uniform sear.  Then I moved them off direct heat and let them roast.  Meanwhile, I opened the cabbage packets, gave the leaves a stir, reclosed them, and kept a cursory eye on them while the chicken grilled nearby.

The result:  delicious, unique side dishes, no hot kitchen, and best of all, teens who admitted that I’d been right and they’d been wrong.  Thank you veggies!

Perfectly Grilled Filet


I know grilling meat is often considered the “men’s department”, but I”m an equal opportunity cook. I recently pulled off some beautifully grilled filet mignons that would have impressed the most macho carnivore.  Here’s my method, which worked for 1 inch thick steaks; for thicker steaks increase cooking time:

Remove meat from fridge 2 hours before cooking to allow it to come to room temp.

Thirty minutes before cooking, splash it with red wine, and give it a generous sprinkling of salt and pepper.

Heat the grill to 500.

Place the steaks on the grill, close cover, and leave for two minutes.

Open the grill and rotate (don’t flip) steaks by 90 degrees — this makes those impressive hashed grill marks.  Cover grill and leave for another two minutes.

Open the grill, flip the steaks, and repeat previous step.  (Total cooking time was 8 minutes for rare steaks.)

Remove steaks from grill, cover with foil, and let sit for five minutes.



Chicken Under a Brick

brickckninpan.I’ve mentioned before that my husband takes over the kitchen on Sundays.  His latest addition to the repertoire is “Chicken Under a Brick.”  I’m not really sure that the whole brick thing is necessary; it seems like a bit of a gimmick to me, but if he’s willing to man the stove once a week and turn out delicious vittles, who am I to criticize the method?  Here’s the Recipe, along with a pictorial journey through his steps:

First, he marinated the chicken pieces:


Then he seared them in an oven-proof skillet:


Then he covered the skillet with another heavy skillet laden with bricks, and roasted it in the oven.

bricksinpan They say that the additional weight spreads the heat more evenly and cooks the chicken more quickly and thoroughly. I’m skeptical, but again, the bird was delicious; well-seasoned, moist and flavorful. So if he wants to haul some masonry into the kitchen on occasion and produce such good results, I’m not complaining.

Mexican Caesar Salad


I know, the title sounds redundant, seeing as Caesar Salad was supposedly invented in Mexico.  But it has evolved culinarily toward a more Italian palate.  I decided to play around with the traditional Caesar last week when I was serving up a Mexican dinner.  Given that it was a weeknight and time was of the essence, I took a short cut on the dressing which worked well.  Here’s what I did:

1.  Rinse, spin, and tear a head of Romaine.

2. Make dressing: mix 1 part adobo sauce from canned chipotles with 3 parts Cardini’s Caesar.



3.  Instead of croutons, crumble up a handful of tortilla chips.  Add some shaved Parmasan, cotija, jack or cheddar cheese.  Squeeze a lime over the whole thing, add dressing, toss, and serve.


Apple Pecan Crunch Cupcakes

Screen Shot 2013-09-30 at 11.11.30 AM

This is an experiment.  I took a very basic Rachel Roy recipe called My Sister Maria’s Easy Apple Cake and Ice Cream (courtesy of the Food Network), and switched out the yellow cake mix for a gluten-free cake mix from Betty Crocker.

(As the queen of cakes, Betty Crocker surely MUST be able to get gluten-free right?).
Screen Shot 2013-09-30 at 11.08.14 AM
My partner in crime Keri, kindly gave me a bag of apples picked fresh from a local orchard so I started googling every apple recipe under the sun.  The caramel apple tartines looked amazing…but seemed to take hours to make.  This Rachel Roy cake took 15 minutes.  But will it taste any good.

I upped the ante on the recipe slightly by adding in my favorite spicy pecans crushed up into little pieces and just tossed these in with the apple cinnamon sugar topping to give it some more oomph.

Well what do you think?

Screen Shot 2013-09-30 at 11.12.34 AMHmmm.

Jury is out on this one: Cake texture is a little too rubbery.

Gotta give it a go.

Coconut Ginger Blondies


Our book group met last night and I was asked to bring dessert.   Being foodie bookworms, we usually try to match the menu with the book in some way.  This time it was easy; we had read Heat and Dust, which takes place in India, so the food and venue were an obvious choice.  Member Farah, reknown Indian cook and hostess was drafted, willingly, as is her custom, to handle the appetizers and main, and I was tasked with dessert.


I know a billion people can’t be wrong, but I can’t agree with the Subcontinent on dessert.  I find the textures and flavors don’t meet my western palate when it comes to sweets.     But I was determined to come up with something that complemented Farah’s traditional Indian menu while tickling the tastebuds of the group.    I started to think about Indian flavors, and arrived at ginger.  I considered the ginger blondies that we had featured some years back, but I wanted even more of an Indian flavor in the dessert.  These coconut ginger blondies fit the bill; they integrated Indian ingredients and flavors  (coconut, ginger, cashews) while sticking firmly to a western preparation, sweetness level, and texture.  Here’s what I did:

Coconut Ginger Blondies

Grease a square 8×8 inch pan and heat oven to 350.

1 stick butter, melted

1 cup brown sugar

1 egg

2 Tbsp dark rum (optional)

2 tsp grated fresh ginger

1 tsp vanilla

1 cup flour

1 tsp baking powder

1/4 tsp salt

1 tsp powdered ginger

3/4 cup sweetened flaked coconut

1/4 cup chopped candied ginger

1/2 cup chopped cashews (optional)

1.  Mix first 6 ingredients in medium bowl.  Add flour, baking powder, salt and powdered ginger in a heap on top of this mixture.  Give them a few brief strokes to integrate the dry ingredients before blending with the wet mixture.   (alternatively, mix the dries in  a smaller bowl, then add to main mixture—but I hate to dirty another thing!)

2.  Add coconut, candied ginger and cashews.  Blend thoroughly.

3.  Bake 25 minutes until edges are beginning to brown and center is completely set.  Cool and cut into squares.

Note:  my husband gave these raves with one comment:  he thought the cashews were overkill and made the bars a tad too rich.  Everyone else thought they were splendid.


Tuna With Green Olive, Caper and Lemon Relish


Thanks to a recipe offered by this month’s Bon Appetit, we enjoyed a delicious, unique grilled dinner last night.  The recipe in the mag was for slow roasted cod, which was interesting enough, but what really intrigued me was the relish topping.  And, as the temperatures were soaring to 80 this week, I wasn’t eager to slow roast anything.   Grill to the rescue.


I headed off to my favorite foodie mecca, Reading Terminal Market, in search of ingredients.  Since I was using the grill, cod wasn’t my first choice, but Lydia of John Yi Seafood steered me toward the Ahi Tuna Steaks.  After stops at Iovine’s for red onions, lemons and parsley; Salumeria for green olives, capers and olive oil, and Termini Brothers’ Bakery for the requisite chocolate cupcakes for my kids, I trundled home with my provisions.

I assembled the relish according the recipe, leaving out the parsley until almost dinner time.   An hour before serving, I removed the tuna from the fridge to allow it to come to room temp.  Thirty minutes before serving, I marinated the tuna in olive oil, white wine, a generous dusting of black pepper and salt.  I grilled it on high for about a minute per side (for rare) and topped it with the delightful relish.

With grilled eggplant and an arugula salad, life was good.




Steak Fries


As we planned dinner at the beach for a crowd last weekend we surveyed the larder. Chicken was marinading in a yogurt and soy blend in preparation for the grill, there were greens aplenty for a salad, but what to do for a starch?

The five pounds of potatoes in the drawer presented a plethora of options, and my sister suggested steak fries. I cringed, envisioning endless chopping and careful monitoring of deep friers. “No, no,” she said, “we’ll do them in the oven. I do them all the time for my kids. They’re super easy and everyone loves them.” Her claims were proven true.

Here’s what we did:

1. Heat oven to 450.
2. Slice potatoes into wedges; each whole potato made either 4 or 6 fries. (figure a max of 2 potatoes per person)
3. Spread wedges in single layer on rimmed cookie sheet and toss them with olive oil, salt, black pepper and cayenne pepper.
4. Roast in oven for 1 hr, checking periodically to ensure even cooking.  When mostly browned and crispy, remove from oven and serve immediately.

NOTE: paprika or other red pepper can be substituted for the cayenne, or omitted entirely.

Spring Potato Salad

Potato salad







Often times, necessity is the mother of invention in the kitchen.  I had purchased several bunches of beautiful spring herbs at last week’s Farmers’ Market, and they were burning a hole in my crisper.  They were starting to be less beautiful with each passing day, so I had to put them to use, STAT.  Dinner was slated to be grilled salmon and a salad, but that lacked a certain something.   Namely, a carb, for my carbaholic self.   Alongside the herbs in the crisper lay 5 or 6 white potatoes just begging to be used.  Who am I to ignore the wordless pleas of some aging spuds?
Here’s the result, which was quite delectable.

Herb Potato Salad

Serves 4








5 or 6 white potatoes, cut into bite sized pieces (leave skin on, or peel if you wish)

3/4 cup assorted fresh herbs, chopped roughly (I used 1/2 cup parsley, 1/4 cup each basil and mint)

2  scallions, white and green part, sliced

juice of one lemon

1/4 cup olive oil

salt and pepper to taste

1.  Boil potatoes in salted water for about 20 minutes until just softened.  Drain and run under cold water to stop cooking.  Plunge into ice water or sprinkle with ice cubes to cool if you are in a rush, or chill in fridge if you have time.

2.  Mix herbs, scallions, lemon juice, oil, salt and pepper in a large bowl.

3.  When potatoes are chilled, mix with herb dressing.  Chill again, and serve.

NOTE:  it’s best not to blend the boiling hot potatoes with the herbs–chill the cooked potatoes first.  If not, the potatoes will “cook” the herbs and wilt them.  One of the lovely things about this dish was the crunchy freshness of the chopped herbs.


This was lovely with our grilled fish and green salad, but it would complement just about anything.


S’mores Without the Campfire


My daughter was craving sweets the other day while studying for her final exams.  Somehow, s’mores crept into her head between algebra formulas and French verbs, and she and her brother decided to cook up a simple version of s’mores.  Pretty resourceful, I have to admit, and the result was quite tasty.  Here’s what they did:

1.  Heat oven to 350.

2.  On a parchment-lined, rimmed cookie sheet, lay a few graham crackers.

3.  Generously sprinkle them with mini marshmallows and chocolate chips.



4.  Bake 10 minutes until chocolate begins to melt and marshmallow begin to brown.

5.  Remove from oven, cool slightly, and enjoy.

These are a fabulous treat for summer.  Not only do s’mores evoke real or imagined recollections of summer camp, but this version only requires a brief stint in the oven, so won’t overheat your kitchen during the dog days.

Not sure about the results of the French exam yet, but these s’mores were tres bien!