YumSugar

Manly Meals For Dad's Day

YumSugar — Wed, 11 Jun 2008 05:30:59 -0700

There are plenty of vegetarian dads in this world, but most people seem to associate Father's Day (this Sunday!) with manly, meat-centric meals. I have to admit that I am one of those people. But since it's the middle of Summer, I've rounded up some lighter versions of dad-tastic dishes that you can enjoy with the men in your life.

View Slideshow ›

Cooking Chicken With Harumi Kurihara

YumSugar — Mon, 21 Jan 2008 14:15:31 -0800

I recently received a copy of Harumi's Japanese Home Cooking and have been meaning to try some of the recipes. Author Harumi Kurihara, who is often called the Japanese Martha Stewart, specializes in easy, home-cooked dishes with simple but elegant flavors. While looking for dinner ideas, I was inspired by the ease of her recipe for Chicken With Soy and Balsamic Vinegar. It looked absolutely delicious and wonderfully simple. She suggested pairing it with cabbage, but I opted for bok choy. I also decided to serve it with a side of Forbidden Rice. To get the recipe for a deliciously easy dinner, read more.

I've provided one of Harumi's recipes here, but be sure to check out the rest of her book; this is just the tip of the tasty iceberg!

Chicken with Soy and Balsamic Dressing
From Harumi's Japanese Home Cooking by Harumi Kurihara

2 Tbsp soy sauce
1 Tbsp balsamic vinegar
1 clove garlic, sliced
coarsely ground black pepper
1 lb boneless chicken thighs [she suggests skin on, I used skinless]
a little sunflower or vegetable oil
a few basil leaves - for garnish

For cabbage:
1/2-3/4 cups of roughly chopped cabbage [I used bok choy]
1 Tbsp sunflower or vegetable oil
1 Tbsp butter
salt and pepper

Put the soy sauce, balsamic vinegar, garlic and pepper in a bowl and stir to combine [I also used a few dried chili peppers]. Cut the chicken diagonally into bite-sized pieces [I used smaller square chunks] and marinate for about 30 minutes.
Heat the oil in a frying pan and fry the chicken, turning halfway to brown both sides.
To make the sautéed cabbage: Roughly chop the cabbage into large pieces In a wok or frying pan, heat the oil and butter, add the cabbage, sauté until cooked, then lightly season with salt and pepper.
Place the cabbage on a serving dish and arrange the chicken on top. Pour over any remaining sauce from the chicken pan and garnish with basil leaves.Top picture is my idea of food styling, this is YumJimmy's idea of it.

Print recipe with images | without images

View 7 Photos ›

Going on the Lamb

YumSugar — Thu, 10 Jan 2008 10:33:31 -0800

I'm not sure when it happened, but lamb has become one of my favorite meats to eat. I used to be weird about it, thinking it was far too gamy. However, I realized I was wrong. When prepared correctly, lamb can be absolutely delicious and positively tasty.

I've had this recipe for Cardamom-Scented Lamb With Mashed Sweet Potatoes in my to-make file for quite some time, and last night I finally got around to making it. It takes a little bit more time than a Fast & Easy Dinner, but if you're willing, it can definitely be accomplished on a school night. The meat is seared then finished in the oven, and the whole thing is served with a red-wine sauce. To get the recipe, read more.

While perfect on its own, I accompanied mine with the suggested mashed sweet potatoes and some lightly sautéed bok choy.

Cardamom-Scented Lamb With Mashed Sweet Potatoes
From Bon Appétit, December 1999

1 tbsp. butter
2 tbsp. tomato paste
6 garlic cloves, minced
2 tsp. chopped fresh thyme
2 cups dry red wine
1 cup canned beef broth
1 cup canned low-salt chicken broth

2 tbsp. shelled cardamom seeds
2 1-1/4 to 1-1/2 lb. racks of lamb, trimmed
2 tbsp. olive oil

1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
4 tsp. coarse-grained mustard
salt and pepper for seasoning
Mashed Sweet Potatoes

Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add tomato paste, garlic, and thyme; sauté 1 minute. Add wine and boil until reduced by half, about 8 minutes. Add both broths; boil until reduced to 1 1/4 cups, about 10 minutes. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 450°F. Toast cardamom seeds in heavy small skillet over medium heat until fragrant, about 2 minutes. Cool. Transfer to spice grinder; grind coarsely. [I used a mortar and pestle.]
Sprinkle lamb with cardamom, salt and pepper.
Heat oil in heavy large skillet over high heat. Add 1 lamb rack; sear until brown, turning occasionally, about 6 minutes. Transfer lamb, meat side up, to baking sheet. Repeat with second lamb rack. [I was actually only using one lamb rack and so I seared it in my heavy oven-proof skillet, moved the lamb out, drained some of the oil - careful it's hot! - and then put the lamb back on the skillet instead of a separate baking sheet.]
Roast until meat thermometer inserted into center registers 125°F for medium rare, about 18 minutes. Remove from oven and let stand 5 minutes. Cut lamb between bones into chops.
While chops are roasting: Bring sauce to simmer. Reduce heat to low. Add butter and mustard; whisk just until butter melts. Season with pepper.
Spoon sauce onto plates.
Top with sweet mashed potatoes and lamb and serve. [I also lightly sautéed thin strips of bok choy, and wrapped them around the plated sauce. Seen in top photo.]

Print recipe with images | without images

View 19 Photos ›

Sunday Dinner: Crockpot Pork Roast

YumSugar — Sun, 30 Sep 2007 09:01:33 -0700

Although summer is over and fall is kicking in, there's still a lot of sunlight each day. During this time of year, where the weather is still nice - at least it is here! - but hearty fall flavors are calling your name, do yourself a favor and make a crockpot meal. Cooking with a crockpot - or slow cooker as it's also known - means that a filling meal will be waiting for you after a full day of playing outdoors. So gather up your ingredients, stick them in the crockpot and enjoy your day! To get the recipe for this simple, but delicious meal, read more

Crockpot Pork Roast Dinner
From Linda Larsen at About.com
Image Source

1 pound small red potatoes, cut in half
16 oz. pkg. baby cut carrots
3 pounds boneless pork loin roast, trimmed of fat
1/4 cup Dijon mustard (or mustard of your choice)
1/2 tsp. dried tarragon leaves
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups beef broth

Makes 6 servings.

Place potatoes and baby carrots around bottom edge of 4-6 quart crockpot.
In small bowl, combine mustard, rosemary, thyme, salt and pepper and spread over pork roast.
Place roast in crockpot and sprinkle with chopped onion.
Pour beef broth over all.
Cover crockpot and cook on low for 8-9 hours until pork is thoroughly cooked and vegetables are tender.

Print recipe with images | without images

Source

Monday's Leftovers: Garlic-Rosemary Lamb Pita

YumSugar — Mon, 10 Sep 2007 06:57:13 -0700

If you have any of yesterday's delicious lamb leftover, then dinner is going to be a real snap. These lamb pita pockets come together super easily, especially if you're using already cooked meat. And if you don't have any leftover lamb, don't fret, I've found a great recipe that won't take up much time at all. Plus, the refreshing mix of yogurt and cucumbers will be the perfect way to start the week. Check out the recipes, read more

If you plan on using the leftover lamb, reheat the lamb and then skip to step 4. You may even want to add a splash of pomegranate juice to the yogurt mixture, or a few pomegranate seeds to your pita. You might also consider adding tomatoes, arugula, or other additional veggies.

Garlic-Rosemary Lamb Pita
From Lorrie Hulston Corvin in Cooking Light, January 2004
Image Source

4 servings (serving size: about 3 ounces lamb, 1 pita, and 2/3 cup sauce)

2 teaspoons olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon bottled minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound boneless leg of lamb, cut into (3/4-inch) cubes
1 1/2 cups finely chopped seeded cucumber
1 tablespoon fresh lemon juice
1/8 teaspoon black pepper
1 (6-ounce) container plain low-fat yogurt
4 (6-inch) whole wheat pitas

Heat oil in a large nonstick skillet over medium-high heat.
Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat.
Add lamb mixture to pan; sauté 4 minutes or until done.
While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt.
Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.

CALORIES 391(26% from fat); FAT 11.5g (sat 3.5g,mono 4.8g,poly 1.5g); PROTEIN 32.7g; CHOLESTEROL 77mg; CALCIUM 117mg; SODIUM 742mg; FIBER 5.3g; IRON 4.4mg; CARBOHYDRATE 40.8g

Print recipe with images | without images

Fast & Easy Dinner: Sole With Lemon-Shallot Brussels Sprouts

YumSugar — Mon, 23 Nov 2009 06:50:50 -0800

With an epic feast only a few days away, shun poultry (you'll be having it for days!) in favor of something on the opposite end of the flavor spectrum, such as a flaky white fish. Not only does sole make for a lighter dinner alternative and a great source of protein, but it's also extremely affordable. Keep the preparation super simple by dredging the fillets briefly in a mixture of flour, lemon, and white pepper, then pan-sauté in olive oil.

Serve with market-fresh Brussels sprouts that have been tossed with parsley and shallots. The resulting dish is straightforward, yet elegant. For the recipe, read more.

Fast & Easy Dinner: Roasted Chicken Legs With Potatoes

partysugar — Fri, 20 Nov 2009 13:00:43 -0800

If roasting a whole chicken seems like too much work at the end of a long week, consider this recipe that combines chicken legs with potatoes and kale. It's the perfect one-pot meal.

All you have to do is toss everything into a roasting pan, throw it in the oven, and about an hour later, you'll have a flavorful dinner on the table.

Of course, chicken breasts can be substituted for the legs, but the dish may lose some of its rustic appeal. To get the uncomplicated and savory recipe, read more.

Roasted Chicken Legs With Potatoes
From Food & Wine

Ingredients

1 1/2 pounds tender, young kale, stems and inner ribs removed
1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
8 whole chicken legs (about 10 ounces each)
1 teaspoon paprika
Lemon wedges, for serving

Directions

Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes.
Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender.
Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Serves 8.

Print recipe with images | without images

Do You Prefer an Early or Late Dinner?

partysugar — Wed, 27 Aug 2008 09:23:01 -0700

The other day I was coming home from the pool with my dad around 5 p.m. We drove by a crowded Italian restaurant and I couldn't help but wonder, what type of person eats dinner at 5 in the afternoon? Of course, if these diners knew my father and I wouldn't sit down to dinner until 9:30, they would be wondering the same thing about me! So I want to know, which do you prefer? An early or late dinner?

Source

The Impromptu Dinner Party

partysugar — Thu, 05 Apr 2007 02:53:32 -0700

I've said this before and I'll say it again: I love dinner parties. I love intimate family dinners, elaborate planned meals with a group of select friends, and last night I was reminded of how much I love impromptu dinner parties. My mom ran into one of her best friends from college who asked us to come by her house for a quick drink. She lives in a beautiful house overlooking the bay and when we arrived, the house was filled with wonderful aromas of something delicious in the kitchen. Wine was poured, we got to talking and it turns out her husband had made a fresh pesto dish with basil fresh from his garden. He had the fixings for salad too and my dad happened to have a fresh baguette in his car that he had picked up at the Ferry building. I set the table in their dining room and BAM! instant dinner party! It was absolutely wonderful, good fun paired with fabulous food and company. But not everyone is like me and my hosts from last night, Dave and Michelle - so to learn a few tricks to pull off a successful last minute surprise dinner party, read more

When guests unexpectedly show up at meal time, look carefully through your fridge and pantry to get an eye for what ingredients you have and what you can make.
Choose pasta because it's filling, simple to make, and you can create a sauce with whatever components you have found: fresh herbs, canned tuna, tomatoes, or beans, leftover vegetables.
Use day old bread to make crisp toasted garlic bread.

Stock your pantry and fridge with dried goods, sauces, and vegetables. This way you will never be caught off guard on the nights when fate brings you a surprise guest. Have several bottles of wine on hand for effortless entertaining.
The most important thing is to not freak out, keep things uncomplicated: it's more about spending quality time with long lost friends or visiting family members.

Monday's Leftovers: Pork Cutlets With Cranberry Port Sauce

YumSugar — Mon, 16 Nov 2009 09:00:07 -0800

I just found the perfect use for my leftover cranberry sauce and boneless pork chops: this balanced dinner of sautéed pork cutlets.

I'll pan-fry some pork chops, then deglaze the pan with a combination of cranberries and port wine, for a sauce that's both sweet and tart.

The result? A mouthwatering meal that's full of flavor, not fat. Want to see the recipe? Then read more.