Turkey and White Bean Chili

4-6 Tbsp. Olive oil
1# ground Turkey meat
3-4 Turkey tenderloins or 3/4-1# Turkey breast, cut into 1" cubes
2 med. Onions, chopped
1 Green Pepper, small dice
2 cloves Garlic, minced
1 Tbsp. Tomato Paste
6 oz. Beer
1 C. Chicken Stock
1 small can diced Green Chilies
1 15oz can diced Tomatoes
3 cans White beans
1 Bay Leaf
all spices to taste - 2 Tbsp.Chili Powder, 2 Tbsp. Oregano, 1 Tbsp.Cumin, 1 tsp.Thyme, 1 tsp. Paprika
Salt and Pepper, to taste
optional - Jalapeno or Serano Pepper, diced (depending on how hot you like your Chili)

* 2-3 Tbsp. Corn Starch, alittle bit of water

Season all turkey meat with salt and pepper.  Heat 2 tbsp. oil in large pot over medium high heat.  Once oil is hot, shimmering and just starting to smoke, add ground turkey and brown.  Once done reserve in a large mixing bowl.  Put pot back on heat, add 2 more tbsp. oil and get hot again.  In batches, add turkey tenderloin cubes and brown, reserve in the same bowl as ground turkey.  Once again, put pot back on heat and add last of the oil, heat to shimmering and add onions, cook until translucent, add green peppers and canned chilies (hot peppers if using).  Cook until peppers are soft, add garlic and cook 1-2 minutes more.  Add tomato paste and canned tomatoes, using a wooden spoon rub bottom of pot to loosen all brown bits from the meat, lower heat and cook 5-6 minutes.  Increase heat and add beer, reduce liquid by half.  Add stock, beans, all the turkey meat, bay leaf and spices, bring just to the boil and then reduce heat, cover pot, and cook for 30-35 minutes.  Correct seasoning with salt and pepper.  Depending on taste, add addtional measures of spices. 

* If you want the chili to be thicker; put corn starch in small bowl and slowly add water while mixing until mixture resembles heavy cream.  At the very end of cooking time, stir corn starch mixture into chili and mix while over heat.  Chili will thicken, cook for 5 more minutes.  If chili gets too thick thin add some additional chicken stock.

Roasted Pork Loin stuffed with Lemon and Prosciutto with Broccolini

I got this recipe from this month's Bon Appetit, Dec. 2010.  It was fantastic and not that labor intensive to put together.  I served it with a 2008 Santa Margarita Pinot Grigio which really matched well (I usually do a light red, Sanford Pinot Noir).  But, this time I thought I'd mix it up a bit and was rewarded.  The lemon and other citrus notes in the wine was a perfect complement to the Pork.

• 1 4-pound boneless pork loin roast, trimmed
• 12 thin prosciutto slices (about 6 ounces)
• 1 large lemon, very thinly sliced
• 1/2 cup panko (Japanese breadcrumbs)
• 1/4 cup chopped fresh chives
• 1 1/2 teaspoons coarse kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 1/2 pounds broccolini, trimmed
• 3 tablespoons olive oil
• 1 cup low-salt chicken broth
• 1 cup Pinot Grigio or other dry white wine
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1 tablespoon fresh lemon juice

Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet. Arrange prosciutto evenly over pork, overlapping if necessary. Arrange lemon slices over prosciutto. Sprinkle with panko, then chives. Sprinkle with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Turn pork so 1 short end faces you. Beginning at 1 short end, roll up pork; arrange seam side down on work surface (fat side will be facing up). Using kitchen string, tie at 1- to 1 1/2-inch intervals. Transfer pork, fat side up, to roasting pan. Sprinkle with 1 teaspoon coarse salt and 1/2 teaspoon pepper.

Cook broccolini in pot of boiling salted water until crisp-tender, about 2 minutes. Drain; cool. DO AHEAD: can be made 1 day ahead. Cover pork; chill. Wrap broccolini in paper towels, then plastic; chill.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450&Deg;F. Place pork on lower rack; roast 15 minutes. Reduce oven temperature to 325°f; roast pork until instant-read thermometer registers 145°F when inserted into center of pork, 45 to 60 minutes longer, depending on thickness of roast. Transfer to cutting board. Increase oven temperature to 375°F.

Divide broccolini between 2 rimmed baking sheets. Drizzle olive oil over, sprinkle with salt and pepper, and toss to coat. Place in oven and roast until tender and lightly browned, about 10 minutes, reversing sheets halfway through roasting.

Meanwhile, place roasting pan over 2 burners on medium-high heat. Add broth and wine; bring to boil, scraping up any browned bits. Boil until reduced to 1 cup, about 8 minutes. Stir in butter. Add cornstarch mixture and stir until sauce thickens, 1 to 2 minutes. Strain sauce into small pitcher. Season with salt and pepper.

Using kitchen scissors, cut string along top of roast; discard. Cut pork into 1/2-inch- thick slices; arrange on platter. Drizzle lemon juice over broccolini; season with salt and pepper. Serve pork with broccolini, passing sauce alongside.

Shrimp with Green Curry and Rice Noodles

• 1 cup chopped shallots (about 4)
• 2 fresh lemongrass stalks (optional), 1 or 2 outer leaves discarded and lower 6 inches of stalks thinly sliced
• 2 large garlic cloves, chopped
• 1 tablespoon chopped peeled fresh ginger
• 1 tablespoon finely chopped fresh cilantro stems
• 1 to 2 tablespoons bottled Asian green curry paste
• 11/2 teaspoons sugar
• 3/4 teaspoon salt
• 1/2 teaspoon turmeric
• 1/4 cup water
• 1/4 cup plus 2 tablespoons vegetable oil
• 1 (13- to 14-oz) can unsweetened coconut milk (not low-fat)
• 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
• 3/4 lb dried flat 3/8-inch-wide rice noodles or 1/2 lb dried flat 1/8-inch-wide stir-fry rice noodles
• 11/2 lb peeled and deveined large shrimp (21 to 25 per lb)
• 2 to 3 teaspoons Asian fish sauce, or to taste

Purée shallots, lemongrass, garlic, ginger, and cilantro stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute.

Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups, 8 to 10 minutes.

While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes. Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.

Add shrimp to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle shrimp and sauce over noodles.

Chicken Meatballs with Pasta and Sun-Dried Tomato Ragu

Meatballs
1# ground Chicken
2 Tbsp. Olive Oil plus extra to drizzle
1 med. Onion, minced
2 cloves Garlic, minced
1/2 Red Pepper, minced
1 egg
1/3 C. Bread crumbs
1/4 C. grated Parmesan cheese
2 Tbsp. chopped fresh Basil
Red Pepper flake, to taste
Salt and Pepper, to taste

Sun-Dried Tomato Ragu
3 Tbsp. Olive Oil
1 med. Onion, minced
1 clove Garlic, minced
2 Tbsp. Green Pepper, minced
1/4 C. White wine
1 Tbsp. Tomato paste
1 C. Chicken stock
1 jar Sun-Dried Tomatoes, chopped
1  Bay leaf
1 28oz can chopped Tomatoes
Salt and Pepper, to taste

Meatballs:
Preheat oven to 400 degrees.
In a saute pan, heat oil to shimmering.  Add onions and cook until translucent, add garlic cook 2 minutes.  Add red pepper and flakes, cook until soft.  Remove and cool in a large mixing bowl.  Once cooled, add ground chicken, egg, bread crumbs, cheese, basil, salt and pepper to bowl.  Before I make into balls, I usually take a small amount of mixture and cook it off in the microwave.  Then I taste to make sure the seasoning is correct.  I then make into small balls and put on oiled sheet pan (if hand are wet it is easier to form meatballs).  Put meatballs in oven and cook 20 minutes or until they are done. (can be made 2-3 days ahead).

Ragu:
In sauce pot heat oil over med high heat until shimmering.  Add onions and peppers cook until translucent, add garlic cook 2 minutes.  Add tomato paste and sun-dried tomatoes cook for 7-8 minutes stirring often.  Deglaze with wine and scrap pot, reduce by half.  Add canned tomatoes with juice, stock, and bay leaf.  Cook for 45-60 minutes.  Remove bay leaf.  Using a hand held mixer or a food processor, process mixture until smooth.  Adjust seasoning with salt and pepper.

Prepare pasta of choice and serve mixed with Ragu and meatballs.  Shave fresh Parmesan cheese over and enjoy!

Roasted Butternut Squash And Carmelized Onion Tart

This was terrific, found it in Bon Appetit magazine (Nov. 1998).

I made a few changes.  I did not want to puree filling as instructed.  I wanted a more rustic feel to the tart.


You could make the pie crust, to save time I bought it pre-made.

1 pie crust
1 small Butternut squash, peeled, seeded and diced approx. 1"
1 1/2 tsp Olive Oil
1 small Onion, thinly sliced
1 1/2 Tbsp. Butter
1 whole egg
1/3 C. H. cream
1/4 C. grated Parmesan cheese
3/4 C. grated Fontina cheese
1/4 C. crumbled mild Goat cheese
1 1/2 tsp. minced fresh herbs such as Rosemary, Thyme, & Marjoram leaves
Salt and Pepper to taste
1/3 C. fine fresh Bread crumbs

Preheat oven to 375 degrees.

In saute pan heat olive oil to shimmering.  Add 1/2 Tbsp. butter and squash and cook until golden brown.  About half way through add onion and finish with the squash.  Remove from heat and put in large mixing bowl.

In separate bowl combine egg, cream, cheeses, herbs, salt and pepper.  Once squash has cooled alittle add cream mixture to squash and mix throughly.  Pour filling into pie shell.

In a small skillet melt remaining butter and stir in bread crumbs until combined well.  Sprinkle bread crumb mixture evenly over filling.  Bake tart in middle of the oven for 40 minutes, or until filling is set and top is golden brown.  Cool tart in pan on rack for 10 minutes.  Serve and enjoy.

Weekly Menu Dec. 11th- Dec. 17th

Saturday
Dinner out - UpTown Grill, Commerce Twsp. (Burger and a Beer!)

Sunday
Roast Pork Loin stuffed with Lemon & Prosciutto, Broccolini,
Celery Root & Potato Mash

Monday
Chicken Meatballs with Pasta and Sun-Dried Tomato Ragu
Italian Chopped Salad with Pesto Vinaigrette

Tuesday 
Shrimp with Green Curry and Rice Noodles
Steamed Pea Pods with Mushrooms

Wednesday
Turkey and White Bean Chili served with Cornbread

Thursday
Quinoa with Roasted Butternut Squash, Leeks, and Basil

Friday
Smorgasbord Night

Weekly Menu Dec. 4th-Dec. 10th

Saturday-

Open-Faced Vegetarian Tortas with a Tomato & Avocado Salad, Lime Vinaigrette

(didn't have a chance to make it last night)

Sunday-

Beef Brisket with Wild Mushroom Gravy, Potato Latkes, Asparagus with julienne of Red Pepper

Monday-

Chicken Pot Pie served with Baby Greens Salad, Fresh Herb Vinaigrette

Tuesday-

Vegetable Fried Rice with Soy and Green Onion infused Tofu

Wednesday-

Seared Salmon with a Bacon, Onion, and Apple Hash, Zucchini latkes 

(Didn't have a chance to make last week)

Thursday-

Mystery Stew Night (it's in the freezer, no label, should be interesting)

Friday-

Chef's Off - Going out to eat!
(Fleming's, Livonia - Steak and Martini night with Friends)

Fisherman's Stew with tomatoes, root vegetables and baby potatoes

Olive Oil
2 Tbsp. Butter
1# firm white fish (Cod, Haddock, etc.)
1# mixed seafood (Trader Joe's seafood medley / calamari, shrimp, scallops)
2 med. Onions, thinly sliced
1 med. bulb Fennel, thinly sliced
2 ribs Celery, thinly sliced
3 Carrots, peeled cut into 1" pieces
1 Parsnip, peeled cut into 1' pieces
2 cloves Garlic, peeled and minced
1 cn. diced Tomatoes
1# baby potatoes (red bliss/fingerlings, etc.), cut into similar sized pieces
1/3 c. half & half (optional)
1 btl. Clam Juice
1/2 c. fish stock ( can sub. chicken stock)
bay leaf
fresh thyme, fine chopped, to taste
Old Bay seasoning, to taste
salt and pepper, to taste
Corn Starch (for thickening)
Crusty bread (french baguette)

Put large pot over medium high heat.  Add oil, heat until shimmering.  Add onions, fennel, and butter.  Cook for 5-6 minutes making sure to stir often, they should be cooked until translucent; add garlic cook 2 minutes.  Add potatoes, carrots and parsnips, cook 2 minutes.  Add clam juice, stock, half & half, and tomatoes (with juice).  Add Bay leaf, thyme, and Old Bay; cook for 10 minutes.  Add all seafood and cook until fish is just done 8-10 minutes.  Adjust seasoning with salt and pepper.
While the fish is cooking, as an optional step if you like the stew to be a little thicker, make a slurry.  This is done by placing a couple of tablespoons of corn starch in a small bowl and while stirring, add just enough water to it that the consistency resembles heavy cream.   Increase heat under the stew until mixture is bubbling and while stirring add small amounts of slurry to stew.  Do this in stages as not to over thicken.  Once  stew is thick enough lower heat, cook 2 more minutes and then serve with crusty bread.

Weekly Menu Nov. 27th-Dec. 3rd

Nov. 27th- Dec. 3rd

Saturday-

Fisherman's Stew with Tomatoes, Root Vegetables, and Baby Potatoes

Sunday-

Turkey Breast Stuffed with Smoked Chicken and Wild Rice Stuffing

Monday-

Chinese Noodles with Tofu and Garlic, Stir Fr

ied Vegetables

Tuesday-

Elizabeth's Birthday - anything goes birthday girl's choice

Wednesday-

Seared Salmon with a Bacon, Onion, and Apple Hash, Zucchini latkes 

Thursday-

"Everything but the kitchen sink" Salad

Friday-

Open-Faced Vegetarian Tortas with an Tomato & Avocado Salad, Lime Vinaigrette

Oven Roasted Chicken with a Maple Bourbon Glaze

Brine: (Enough for 2 Chickens)
1/2 C. Sugar
1/2 C. Salt
8 C. Water (2 cups room temp/6 cups iced)
1/2 C. Cider Vinegar
1 onion, diced
Fresh Oregano
Fresh Thyme
10 Peppercorns
1 Tsp. Red Pepper Flakes

1 whole Chicken, cook into 8 pieces
Olive Oil
Onion powder
Garlic Powder
Paprika
Oregano
Black Pepper

Glaze
1 Tbsp. Butter
1/3 C. Orange Juice
1 small Onion, minced
1/4 c. Maple Syrup
2 Tbsp. Bourbon
2 Tbsp. Brown Sugar
1 Tbsp. Dijon Mustard
2 Tbsp. Soy sauce



At least 4 hours before, preferably over night brine chicken:
In large pot combine combine 2 cups of room temp. water and rest of brine ingredients.  Heat over high heat stirring until sugar and salt has dissolved.  Remove from heat and add iced water and cool brine.   Make sure brine is cold before adding chicken pieces.  Place a small plate on top of chicken to keep everything fully submerged.  Keep in the refrigerator over night.

Make glaze.  In a small sauce pan, melt butter, add onions and cook until translucent.  Add brown sugar and cook until bubbling, remove pan from heat, add bourbon.  Put back onto the heat and mix the rest of the ingredients into sugar mixture.  Cook until thick.

Preheat oven to 400.  Remove chicken pieces from brine, dry with paper towel and place in large bowl.  Discard brine.  Toss chicken with olive oil and seasoning to taste.  Arrange pieces on baking sheet, place in hot oven and cook for 25 minutes.  Remove chicken from oven and baste with glaze.  Return to oven and finish cooking (10 minutes).  When done remove, baste and serve.

Smoked Turkey and Lentil Stew

Olive Oil
1 Smoked Turkey Leg, cubed
1# Turkey tenderloin, 1" cubes
2 medium Onions, diced
3 ribs Celery, large dice
2 cloves Garlic, minced
2 medium Carrots, diced
2 small Sweet Potatoes, cubed
1 C. Pearl Onions, skinned and left whole
2 Tbsp. Tomato paste
1/2 cup dry Red Wine
1 C. diced tomatoes
3 C. Chicken Stock
1 C. Green Lentils
2 Tbsp. Fresh Thyme
2 Bay leaves
Salt and Pepper
Water as needed
French Baguette

In heavy stock pot heat olive oil until shimmering.  Sear tenderloin pieces until brown, remove and reserve in bowl.  Add onions, carrots and celery, cook until onions are translucent.  Add garlic, cook 1-2 minutes.  Add tomato paste, reduce heat and cook for 7-10 minutes, stirring often.  Add wine and deglaze pot, lifting brown bits at the bottom of pot with a wooden spoon.  Reduce liquid by half.  Add tenderloin and smoked turkey cubes.  Add stock, lentils, thyme, bay leaves, pearl onions, diced tomatoes, & sweet potatoes.   Cook over medium heat until lentils are soft and sweet potatoes are tender (20-25 minutes).  May need to add water if stew gets too thick.  Adjust seasoning with salt and pepper.
Serve with french baguette.

Weekly Menu Nov. 20th-25th

Nov. 20th - Nov. 25th

Saturday-

Oven Roasted Chicken with a Maple Bourbon Glaze

Baby Potatoes with Sea Salt, Thyme, and Cracked Black Pepper

Asparagus with Shallots and Lemon Zest

Sunday-

Smoked Turkey and Lentil Stew

French Baguette

Monday-

Vegetable Brown Rice Pasta with Creamy Tomato Sauce

Romaine Salad with Roasted Garlic Vinaigrette

Tuesday-

Baby Arugula Salad with Wild Mushroom saute

Butternut Squash Soup with Toasted Pine Nuts

Wednesday-

Honey Glazed Ham

Smashed Yukon Gold Potatoes 

Peas and Carrots

Thursday-

Thanksgiving at Bob and Valerie's (Just need to bring the Champagne, Vegetable side dishes and Dessert)

Friday-

Steak and Martini Night

Chicken Shawarma

2 Lemons, juiced

10 cloves garlic, chopped
1/2 c. Olive Oil

2 Tsp. Curry powder

1 Tsp. Salt

2 Tsp. ground Black Pepper

2 # boneless, skinless Chicken Breasts

Pita Bread

1 Tomato, chopped

Marinade-

In a medium bowl, whisk together garlic, lemon juice, and oil.  Add curry powder, salt, and pepper, whisk to combine.  Add chicken and coat well with marinade.  Cover, place in frig. and marinade min. 4 hours, best if overnight.

Preheat grill to med. high.  Remove chicken from marinade.  Grill chicken for about 10 mins. on each side or until fully cooked through.  Serve on pita and top with tomatoes and Shawarma sauce.

Shawarma Sauce

3 cloves Garlic

1 C. Tahini

3 C. water

1/2 C. Lemon juice

Salt

Add garlic to food processor and chop fine.  Add tahini and pulse to combine.  While machine is running, slowly add cold water until frothy.  Add lemon juice and mix until creamy.  Season with salt to taste.

Chick-Pea Stew

Found this one on the Food Network website.  Fantastic.  Recipe courtesy of Michele Urvater

2 Tbsp. Olive Oil
2 C. Chopped Onions
3 cloves Garlic, minced
2 Tsp. ground Cumin
2 Tsp. fresh Thyme, fine chopped
2 Tsp. fresh Ginger, minced
1 (16-oz.) can chopped tomatoes, including liquid
3 C. Beef Broth
1 Cinnamon stick
3 Carrots, cut diagonally into 1/2 inch thick slices
3 C. blanched Broccoli florets
2 med. yellow summer squash, cut into 1-inch pieces
2(10-oz.) can Chick-peas, drained
2 Tbsp. minced Cilantro


In a casserole heat oil over med. heat until hot.  Add onions and cook, stirring occasionally until golden brown (5-7 mins.)  Add garlic, cumin, thyme, and ginger.  Cook stirring for 1 min.  Add tomatoes and liquid, broth and cinnamon stick.  Bring liquid to a boil and simmer, covered for 15 mins.  Add carrots and cook, covered, for 8 more mins.  Add the broccoli, squash and chick-peas, simmer, covered, for 5 minutes more or until vegetables are just tender.  Remove cinnamon stick, stir in the cilantro and serve with couscous.

Halloween Peanut Butter and Toffee Candy Bar

This was terrific, super easy and very decadent!  My daughter and I made this for the Holiday this past weekend.  (recipe from Bon Appetit)

Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4- inch thickness (about 12x10-inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.

Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese’s Pieces and M&M's over, making sure candy touches melted chocolate.

Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.

1 pound bittersweet chocolate chips

3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces

3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces

8 0.55-ounce peanut butter cups, each cut into 8 wedges

1/4 cup honey-roasted peanuts

3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

Reese's Pieces and/or yellow and orange peanut M&M’s

Israeli Couscous with Roasted Butternut Squash and Lemon

• 1 lemon
• 1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 3/4 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound
• 1 (3-inch) cinnamon stick
• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup pine nuts, toasted
• 1/2 cup golden raisins
• 1/4 teaspoon ground cinnamon

Preheat oven to 475°F.

Zest lemon, reserve.  Cut lemon and squeeze over a bowl to extract juice, reserve.  

Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.

Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.

Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat.

Add lemon zest and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.

Weekly Menu Oct. 30th - Nov 5th

Saturday- 
Roasted Chicken with Indian Spice
Biryani - curried rice
Roasted Cauliflower with Kalamata Vinaigrette

Sunday-
Turkey Shawarma with flat bread
Lebanese Eggplant and Chickpeas
Hummus
Tabbouleh salad


Monday- 
Bean and Cheese Burritos
Mexican dirty rice
Chopped Salad with Avocado-Lime dressing

Tuesday- 
Slow Roasted Halibut
Shaved Asparagus and Fennel Salad
Parsley Potatoes

Wednesday- 
Chickpea Stew
Israeli Couscous Roasted Butternut Squash and Lemon

Thursday- 
Meatball Lasagna
Broccolini with Garlic


Friday-
Smorgasbord Night

What to do in and around Detroit

We had relatives in that had never been to the area before.  So, we walked around our office and asked people, "What would you consider the "MUST SEES" around town?"  Here's what we got... 




Greektown and the Casinos downtown
Eastern Market
The Detroit Zoo - one of our favorites
The DIA (Friday's they have an excellent Jazz Night)
Cranbrook gardens, science center
(if in the Fall) any of the Cider Mills
Drive down Lake Shore Drive through the "Pointes"
Drive down Jefferson to Belle Isle
Belle Isle
Kennsingtown metropark
The Rouge Plant tour (see the F-150's being built)- this was awesome!
Greenfield Village
The Henry Ford Museum
Go to Windsor for lunch (some of the best Chinese in the area)
The Detroit Science Museum
The Hands on Museum in Ann Arbor
Ann Arbor and U of M
Downtown Royal Oak, Friday or Saturday night, Ferndale
Mark Ridley's Comedy Castle
Check out Northville and Plymouth
Walk downtown Birmingham
take a trip to Frankenmouth and Christmas shop, year round
Go downtown Detroit, Campus Martius, ball parks, the Fox, etc.
(late Summer, early Fall) The Renaissance Festival - Holly
The Steam Railroad Institute - Owosso, MI
Get a Coney at Lafayette of American Coney Islands downtown
Experience lunch at Miller's in Dearborn
Do Breakfast at Toast in Ferndale

Apple and Onion Slaw

I recently made this to go with pulled pork, but it would go nicely with either chicken, turkey, grilled salmon, or roasted pork as well.


2 Honeycrisp Apples
1 med. Carrot
2 large shallots, sliced thin
2 Tbsp. Butter
1 Tbsp. Honey
Juice of 1 Lemon
2 Tbsp. Balsamic Vinegar
Salt

Peel and shred apples and carrot with a box grater.  Transfer to a bowl and add lemon juice, mix well.  Over med-high flame, heat saute pan.  Add butter and melt.  Add shallots and cook to soft, translucent and just starting to color, about 5-6 minutes .  Add honey, cook 1 minute.  Add vinegar and reduce by half.  Add apple mixture and toss well.  Cook until apples are just starting to soften, 3-4 minutes.  Adjust seasoning with salt.  Serve warm.

Mexican Brown Rice

1 C. Brown rice
2 Tbsp. Vegetable Oil
2 large shallots, fine chopped
2 cloves Garlic, minced
1 medium Red and Green Pepper, small diced
1 1/2 C. canned diced Tomatoes with liquid
1 1/2 C. Chicken Stock (additional 1/2 c. may be needed)
1 C. water
1 Tbsp. fresh Oregano leaves, chopped
1 Tbsp. Chili powder
1 Tsp. Smoked Paprika
1 Tsp. Cumin
1 Bay leaf
salt and Pepper, to taste

In a heavy bottom pot heat oil on med-high heat until it shimmers.  Add shallots, sweat for 2 minutes.  Add peppers and sweat to translucent.  Add garlic, cook 1-2 minutes.  Add spices and cook another 1-2 minutes until fragrant.  Watch carefully they can easily burn.  Add brown rice, mix well and heat 2 minutes.  Add stock and water, add salt and pepper.  Mixture should taste flavorful, like a soup.  Add bay leaf and bring to a boil.  Cover, lower heat and simmer for 25 minutes.
Add tomatoes and check liquid in pot.  Mixture should not be dry.  If so, add remaining stock, cover and continue to cook until rice is soft and has opened up, about another 15 minutes.  Remove from heat and let steam for 10 more minutes.  Adjust seasoning and serve.

Fish Tacos

2# Mahi-Mahi
6 soft Corn Tortillas
2 Tbsp. Flour
3 Tbsp. Vegetable oil
2-3 small tomatoes, medium dice
2 Green Onions, sliced thin
2 Serrano chiles, sliced thin
1 Lime, cut into wedges
1/2 c. shredded Mexican cheese mix
1 C. Arugula, washed and spun dry
Oregano, to taste
Garlic powder, to taste,
Onion powder, to taste
Cumin, to taste
Chili powder, to taste
Salt and pepper, to taste

Corn Salsa (Trader Joe's)
Chunky Salsa (Trader Joe's)
Cole slaw ( I usually make my own with a Broccoli slaw mix)


Pre-heat oven to 400 degrees.  Over med-high flame heat saute pan.  Season fish with spices, salt and pepper.  Dredge with flour, shake well.  Add vegetable oil to hot pan and heat until shimmering.  Saute fish in batches to a golden brown color and place on baking tray.  Once all the fish has be browned, squeeze a couple of lime wedges over fish and put into oven for 6-8 minutes until just done.
While waiting on fish put the rest of the ingredients in separate small bowls and place on the table for people to use when constructing their tacos.
Remove fish and let rest for 5-10 minutes.  Warm soft tortillas in either the microwave, grill or a saute pan.  Serve fish on a platter with the tortillas and enjoy!

Weekly Menu Oct. 24th - Oct 29th

Sunday-
Fish Tacos with Roasted Corn Salsa and Crispy Slaw
Mexican Brown rice

Monday-

Slow Cooked Pork with White Beans and Thyme

Broccoli with Roasted Red Peppers

Tuesday-
Vegetable Chili
Corn Bread with Caramelized Vidalia Onions

Wednesday-
Sausages with Onions and Green Peppers
Brown Rice Pasta tossed with Garden Fresh Tomatoes and Herbs

Thursday-
Oven Roasted Free Range Chicken with Shallots and Herbs
Green Beans with Garlic and Lemon zest
Fingerling Potatoes with Thyme

Friday-
"Steak and Martini Night"

Turkey Meatloaf

1 Lb. Ground Turkey
1 small Onion, minced
1 small Green Pepper, minced
2 cloves Garlic, minced
1-2 Tbsp. Olive Oil
1/4 C. Bread crumbs
2 Eggs, cracked and beaten
Thyme, to taste
Paprika, to taste
Salt and Pepper, to taste
1 Tbsp. Dijon Mustard
2 Tbsp. Ketchup


Pre-heat oven to 400 degrees.
Line a 4 sided baking tray with parchment paper, reserve on the side.
Heat saute pan on med-high, add oil and heat until shimmering.  Add onions and green pepper.  Cook until translucent, 4-5 minutes.  Add garlic and cook another minute.  Remove from heat and let cool for 10 minutes.
In a mixing bowl combine Turkey, beaten eggs, bread crumbs, thyme, paprika, and onion mixture.  Mix well (I use latex gloves and mix by hand, squeezing meat mixture though my fingers to combine well).  Transfer Turkey mixture to lined baking tray and form into a loaf.  Place into the oven and cook for 40 minutes.

While loaf cooks in a separate bowl combine mustard and ketchup, mix well.  Reserve.  Once loaf has cooked 40 minutes remove from oven and cover with ketchup mixture, cook another 10 minutes.  Once done, remove from oven and let rest for 10 minutes before you slice it.  Enjoy!

Broccoli Slaw

1 packet Dole Broccoli slaw
2 shallots, minced
1 glove Garlic, minced
juice of one Lime
2 Tbsp. Sour Cream
2 Tbsp. Mayonnaise
1 Tbsp. Red Wine Vinegar
1 tsp. Celery Seed
Salt and Pepper to taste


In a mixing bowl, mix all ingredients well.  Can be made a day ahead.

Eastern Market- Russell Street

Today we are taking a good friend of ours for her first visit to Eastern Market.  She's a hunting widow this weekend (Hubby and kids are out in western MI hunting Turkeys)  I am very excited because, I don't think she has been downtown since moving here from Germany ten years ago.  Jeanne and I love when we get the chance to be Detroit ambassadors.  Last weekend we had Lynn and Dale (sister-in-law and her husband)  in town and we did the same.  They loved the city.  So many people, here and out of state, have such an awful idea of Detroit.  I guess I can't blame them when you see how the National news portrays this area.  It's not until they come and see first hand that they realize how amazing the city can be.

So, today we take Heike down to the "D", to Eastern Market!  It's hard to believe that just 40 minutes from my front door is this Detroit gem. Going down on a Saturday morning is one of my favorite weekend activities.  It's far and away the best farmer's market in the area.  Not only do you have all the small farms from the surrounding area with their organic offerings, but all the wholesale vendors open their doors to the general public.  So, whether you're looking for those rare mushrooms, organic baby greens, smoked meats, artisan cheeses, or the candy you remember as a kid; it's there.  Some weeks we have even found live rabbits for the picking. (I never had the heart to whack Bun-bun) Every year one of my friends gets his Thanksgiving turkey at one of the shops around the corner from the Market that lets you pick a live bird as it walks around the yard, then you come back in an hour or so and it's been butchered.  It's so cool, it's reminiscent of the markets we found in Europe and literally right here in our backyard.

Most weeks in addition to the fruits and vegetables half the market is dedicated to flowers, plants, small shrubs and trees.  We have even gotten our Christmas tree there.  In May around Mother's Day, to celebrate the spring, the Market is absolutely teeming with every type of flower you can name and many I've never heard of.

I can't forget to mention the open pit barbecue on Russell St. which serves up some mean 'Que every weekend with tables right on the street and karaoke going next to it.  The smoke from the barbecue and the sounds of the music waft around parts of the Market adding to the uniqueness of the scene.

Needless to say I can't wait, is it 9 o'clock yet, lets go!

What's for Dinner: Oct. 16th - 22nd

Saturday-
Dinner out - one of my favorite types of dinner (Hong Hua - Farmington Hills, then to The Grapevine - Novi for wine and Jazz with friends, great combo)

Sunday-
Turkey Meatloaf with a Wild Mushroom Gravy
Green Beans
Sour Cream Mashed Potatoes with Green Onions

Monday-
Pan seared Salmon with Braised Leeks
Asparagus with Lemon zest
Oven Roasted Carrots
Brown rice

Tuesday-
Jamaican Jerk Chicken with Papaya Salsa
Mashed Plantains with Leeks and Fresh Herbs
Broccoli Slaw


Wednesday-
Quinoa, Garbanzo, & Spinach salad with smoked paprika dressing

Thursday-
"Catcher's Catch Can Night" - wicked busy, late meetings today


Friday-
Grilled Porterhouse Steak
Fingerling Potatoes with roasted Shallots
Brussell Sprouts with Smoked Bacon

Mashed Plantains with Leeks and Fresh Herbs

• 7 cups water
• 1 cup low-salt chicken broth
• 4 unpeeled large semi-ripe (yellow-black) plantains, ends trimmed, each cut crosswise into thirds

• 4 tablespoons (1/2 stick) unsalted butter, divided
• 2 tablespoons extra-virgin olive oil
• 1 large leek (white and pale green parts only), finely chopped
• 2 tablespoons minced fresh thyme
• 1 tablespoon minced fresh Italian parsley

• 1 cup sour cream
• 1 1/2 teaspoons ground cumin
• 2 tablespoons chopped pecans

Bring 7 cups water and broth to boil in heavy large pot. Add plantains. Reduce heat to medium; cover and simmer until plantains are very tender and yellow-orange (some may begin to come out of peel), about 20 minutes. Drain, reserving 1 cup cooking liquid. Cool plantains 10 minutes. Remove peel using hands or small paring knife. Transfer plantains to large glass bowl. Add 1/2 cup of reserved cooking liquid and mash plantains until smooth, adding more liquid by tablespoonfuls to thin mixture, if desired. Set aside.

Melt 2 tablespoons butter with olive oil in medium nonstick skillet over medium heat. Add leek and sauté until tender but not browned, about 6 minutes. Stir in thyme and parsley. Add leek mixture to mashed plantains; stir to blend. (Can be made 1 hour ahead. Let stand at room temperature. Microwave on high until heated through before continuing.)

Mix sour cream and cumin into hot plantains. Season with salt and pepper. Cut 2 tablespoons butter into small cubes. Scatter butter and pecans over; serve.

Jamaican Jerk Chicken with Papaya Salsa

For jerk marinade:

• 3 scallions, chopped
• 4 large garlic cloves, chopped
• 1 small onion, chopped
• 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded*
• *(this is very HOT! I use latex gloves when handling the hot chiles.  The faint of heart can substitute 3 or 4 Serrano peppers for a nice heat without blowing fire)
• 1/4 cup fresh lime juice
• 2 tablespoons soy sauce
• 3 tablespoons olive oil
• 1 1/2 tablespoons salt
• 1 tablespoon packed brown sugar
• 1 tablespoon fresh thyme leaves
• 2 teaspoons ground allspice
• 2 teaspoons black pepper
• 3/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon
• 
  
• 2 whole Chickens, breast cut into quarters, thighs and drumsticks separated 

Papaya Salsa

2 pounds papaya (2 preferably pink-fleshed strawberry variety), peeled, seeded, and cut into 1/4-inch dice
1 1/2 cups diced (1/4 inch) fresh pineapple (from 1/2 small pineapple)
2 scallions, finely chopped
1 small garlic clove, minced
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Make Jerk marinade:
Blend all marinade ingredients in a blender until smooth.

Marinate and grill chicken:
Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.

Let chicken stand at room temperature 1 hour before cooking.

To cook chicken using a charcoal grill:
Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).

When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.

To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.

Make Salsa:

Mix all ingredients together in bowl, serve

Quinoa, Garbanzo, and Spinach Salad with Smoked Paprika Dressing

• 1 1/2 cups quinoa (9 to 10 ounces), rinsed, drained
• 4 cups (packed) baby spinach leaves
• 2 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
• 1 3/4 cups 1/3-inch cubes unpeeled English hothouse cucumber
• 1 1-pint container multicolored baby heirloom tomatoes, halved (2 1/2 cups)
• 1 cup (packed) fresh mint leaves
• 1 1/2 cups coarsely crumbled feta cheese (about 7 ounces), divided
• 1/4 cup Sherry wine vinegar
• 2 1/2 teaspoons smoked paprika
• 1/2 cup olive oil

Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.

Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend.

Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper. Sprinkle remaining feta over.

Brown Rice Pasta Florentine

Ingredients-


1# Brown rice pasta (rotini)
Olive Oil
1 large bag (16 oz.) frozen spinach leaf, thawed and squeeze all water from it
1 medium Onion, small dice
1 medium Green Pepper, small dice
2 cloves Garlic, minced
15 oz. Ricotta cheese
2 eggs, cracked and lightly beaten
1/2 C. grated Parmesan cheese
6 oz. sun-dried Tomatoes, julienned (I used my oven roasted tomatoes I had left over)
1 C. Pasta Sauce (I like Trader Joe's Basil and Garlic)
1 C. Italian shredded Cheese blend
Fresh Oregano, parsley, chopped fine to taste
Salt and Pepper, to taste

Preparation-
Preheat oven to 375 degrees.
Boil water in large pasta pot with salt until rolling.  Add pasta, stir and cook until al dente ( about 8 minutes).  Drain, cool under cold water and reserve on the side.
In a medium saute pan heat some olive oil until shimmering.  Add onions and green peppers, cook until translucent then add garlic and cook 1-2 minutes.  Remove from heat and reserve.
In a mixing bowl combine Ricotta and Parmesan cheeses, egg, spinach, onion and pepper mixture, sun-dried tomato, herbs, salt and pepper, mix well.
In a baking dish pour half of the pasta sauce and tilt to evenly coat the bottom.  Add half of the cooked rice pasta and spread evenly across dish.  Sprinkle half of the italian grated cheese mix over the pasta.  Next, evenly spread the spinach mixture on top to form next layer.  Evenly distribute the remaining pasta to form next layer; add remaining sauce to cover and finish with even layer of remaining shredded cheese.  Place dish in the oven and cook for 35-40 minute or until top is bubbling and golden brown.  Remove from oven, let stand for 10 minutes, serve and enjoy.

Vegetable Chili

Ingredients-

4 tablespoons Olive Oil

12-ounces Boca Burger or Morningstar Farms Veggie Burger, crumbled

1 large Onion, medium diced

2 cloves Garlic, minced

1 Eggplant, peeled and medium diced

4-ounce Tomato Paste

8-ounce low sodium Chicken Broth

1 28-ounce can diced tomatoes

1 Green Pepper, medium diced

2 Zucchini, medium diced

2 Summer Squash, medium diced

3 medium Carrots, ½-inch pieces

3 stalks Celery, ½-inch pieces

1 15-ounce can Kidney Beans, rinsed and drained

1 15-ounce can Black Beans, rinsed and drained

1 4-ounce can diced mild green chilies

3 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon oregano

Salt, Pepper to taste

Optional – add hot sauce or substitute diced jalapeno for mild chilies to taste if desire spicy chili

Method-

            In a large heavy stock pot, heat olive oil over medium high heat until oil starts to ripple.  Add eggplant and cook until it starts to turn golden brown.  Add Boca burger, onions, carrots, celery, green pepper, zucchini, squash, chilies, and spices, cook until onions and other vegetables start turning translucent.  Add garlic cook for 1 minute, add tomato paste and continue to cook for 5-7 minutes.  Add chicken stock, tomatoes, and beans.  Bring chili up to a boil and quickly reduce the heat to medium low, salt and pepper to taste and continue to cook until all vegetables are tender 15-20 minutes. 

           

Vegetable Casserole

2 19-oz. cans Cannellini beans

1 19-oz. can Garbanzo beans

1/4 cup purchased basil pesto

1 medium onion, chopped

4 cloves garlic, minced

1 1/2 tsp. dried Italian seasoning, crushed

1 16-oz. pkg. refrigerated cooked plain polenta cut into 1/2 inch thick slices

1 large tomato, thinly sliced

1 8-oz. pkg. finely shredded Italian cheese blend (2 cups)

2 cups fresh spinach

1 cup torn radicchio

A. Rinse and drain beans,  In large bowl combine beans, 2 tablespoons pesto, onion, garlic, & Italian seasoning.

B. In 4 to 5 quart slow cooker layer half of bean mixture, half polenta, and half of the cheese.  Add remaining beans and polenta.  Cover; cook   

    on low heat setting for 4 to 6 hours or on high heat for 2- 2.5 hours.  Add tomatoes, remaining cheese, spinach and radicchio.  Combine remaining pesto and 1 tbsp. water.  Drizzle pesto mixture on casserole.  Let stand uncovered 5 minutes, serve.

SHALLOT VIANAIGRETTE

Ingredients

• ½ cup plus 2 Tbsp Extra-virgin olive oil
• 4 ea. shallots, peeled and minced
• 1 clove garlic, minced
• ¼ cup Balsamic Vinegar
• 2 Tbsp Lemon juice
• 1 Tbsp Dijon mustard
• 1 Tbsp Honey
• Warm water as needed
• Salt and freshly ground black pepper to taste

Blender or food processor

Directions

Heat 2 tablespoons of olive oil in a sauce pan over medium-high until simmering.  Add shallots and cook until translucent 3-4 minutes.  Add garlic, lower heat and slowly cook mixture until shallots start to break down, about 20-25 minutes.  Watch and stir occasionally; you do not want the shallots to over brown, when done they should be golden in color.  Remove mixture from heat and put in blender or food processor.  Add vinegar, lemon juice, mustard, and honey.  Mix well.  While blender or processor is on slowly add the ½ cup of olive oil to emulsify the vinaigrette.  If dressing starts to become too thick slowly add a small amount of warm water to adjust the consistency.  Season the dressing with salt and ground pepper to taste.  You may need to add a small amount of vinegar or oil to adjust dressing to taste.

Dressing can be made 2 or 3 days in advance and held in the refrigerator.  If chilled, let dressing sit at room temperature for 30 minutes prior to using.

Spanish Seafood Paella

Ingredients

1 tbsp Olive Oil

2 cups chopped Onions (about 2 medium)

4 garlic cloves, minced

2 cups long-grain white rice

1 7-ounce jar roasted sliced pimientos with juice

½ tsp crushed saffron threads

2 cups clam juice

1 ½ cups vegetable stock

1 lb. large uncooked shrimp, peeled, deveined

1 lb. Mahi-Mahi cut into 3 inch pieces (any firm white fish can substitute)

1 lb. cleaned squid, bodies cut into ½ inch rings

1 dz. Clams, scrubbed

1 dz. Mussels, scrubbed, debearded

1 cup frozen green peas thawed

Lemon wedges

            Preheat oven to 425°F.  Heat olive oil in a heavy large pot over medium-high heat.  Add onions and sweat until translucent.  Add garlic and sauté until onions are starting to take on a golden brown color.  Stir in rice, roasted pimientos with juice and saffron.  Add clam juice and vegetable stock to pot and bring mixture to a simmer.  Remove from heat.

            Pour rice mixture into 15x10x2-inch glass baking dish. Arrange shrimp, fish, squid, clam, and mussels in rice mixture.  Cover with foil.

Bake paella until clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open).  Remove foil from baking dish.  Let paella stand 10 minutes.  Serve with lemon wedges.

Serves 6 to 8 people

Rosemary Shrimp with Mint Pesto

Mint Pesto-

½ cup pine nuts, toasted

3 garlic cloves, peeled

2 Tbsp. feta cheese

2 Tbsp. Parmesan cheese

1 Tbsp. coarsely chopped jalapeno chili

Salt and pepper to taste

2 cups (packed) fresh mint leaves

2 Tbsp. fresh lemon juice

1/3 cup extra virgin olive oil

Shrimp-

24 large uncooked shrimp, peeled, deveined, tails left intact

2 Tbsp. Olive oil

2 garlic cloves, minced

1 Tbsp. chopped fresh parsley

3 Tbsp fresh lemon juice

24 (4 inch long) woody rosemary sprigs

Mint Pesto –

            Combine first 7 ingredients in processor.  Using on/off turns, process until mixture is smooth.  Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl.  Gradually add oil and process until mint pesto is smooth and creamy.  This can be made 1 day ahead; cover and refrigerate. 

Shrimp-

            Preheat broiler.  Sprinkle shrimp with salt and pepper.  Whisk oil, garlic, and parsley in medium bowl to blend.  Add shrimp; toss to coat.  Let stand at room temperature 15 minutes.  Arrange shrimp in single layer on broiler pan.  Broil until opaque in center, about 2 minutes per side.  Transfer to large bowl; sprinkle with lemon juice and toss with ½ cup mint pesto.  Starting at base end of rosemary, skewer 1 shrimp on each sprig.  Arrange on platter and serve.