Tag: Recipe

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Burritos Quick and Easy

This year we’ve been doing a lot of meal prep … that is, building multiple meals at one time and packaging them for later.

Usually these meals are lunches, the meal we are most likely to eat on the go.

There’s scads of online info and recipes about meal prep so we’re not going to recreate that here. However, we would like to share a favorite make ahead lunch … Quick Chicken Burritos.

The best meal preps require only simple food techniques and ingredients. These burritos are super easy to prepare and make a satisfying and delicious meal. The recipe is very flexible, allowing you to add or substitute ingredients.

One final note, you are making multiple meals which will need to be packed and most likely frozen. Amazon is full of systems and it is actually interesting to check out what they offer.

For these burritos we use squares of aluminum foil. It is a simple deli style wrap and the burritos are ready for oven reheat which is the best way to serve. If you’re in a real hurry they do microwave.

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Chicken Burritos

easy multi-meal prep

Ingredients

  • 2 tsps olive oil
  • 1/2 red onion chopped
  • 2 cloves garlic minced
  • 1/4 red pepper chopped
  • 1/2 jalapeno pepper chopped
  • 15 oz low-sodium black beans one can
  • 1/2 cup water
  • 1/4 tsp dried urfa chili
  • 1 tsp taco seasoning
  • 2 cups shredded cooked chicken breast 2 - 12.5oz cans
  • 2 cups kale chopped
  • 1 cup cheddar cheese grated
  • 2 Tbsp cilantro minced
  • 1/2 tsp lime zest
  • 1 Tbsp lime jucie 1 small lime
  • 1/.4 tsp salt
  • 8 10-inch tortillas

Instructions

  • Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook, stirring often, until the onion starts to soften, about 2 minutes. Add beans, water and dry seasonings; bring to a simmer, mashing beans slightly with the back of a spatula. Stir in chicken and kale; cook until thickened, 1 to 2 minutes.
  • Scrape contents of skillet into a large mixing bowl. Add cheddar, cilantro, zest, juice and salt. Mix until well blended. Measure 1/2 cup filling onto a tortilla and roll, folding over the ends burrito style. allow to cool. Should make 8 burritos.
  • Tear off four 6 inch strips of aluminum foil and then tear these in half. Lay a burrito diagonally on a foil square, fold up the lower third over the burrito and roll once, then fold over the far corner. Roll once more and fold over the near corner, and then complete the wrap. Place in freezer for up to a month.
  • Reheat burritos by placing in a cold oven set to 350º. When the oven comes to temp wait about 5 minutes and burritos should be nicely warmed up. Alternatively you can un-wrap and place in microwave for 3 minutes on high
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Strong Drink

This summer, on the northern edge of Yellowstone National Park, as we set up camp along the Gallatin River, a significant addition was made to our camping / fishing kit …

The Flask or more to the point, a flask of whiskey.

And so the evening cocktail hour was initiated and has now become a cherished tradition.

The term ‘whiskey’ can encompass a diverse number of spirits. Bourbon, Scotch, Rye, Canadian, and Irish are all types of whiskey and each has its own taste. What they share is a mash build much like our other favorite beverage (beer). The variations come in how the beverage is treated in the distillation and aging process.

Bourbon, the most american whiskey, has a mash build primarily of corn (50% or more) and it is aged in charred aged oak barrels. This tends to be our spirit of choice, though we’ve found some variations on that theme that are equally tasty.

Want a deep dive check out the Whiskey Tribe on YouTube they have some over the top videos but great information.

A recommendation? Try “Oregon Spirit” which is not just a good bourbon but also distilled in Bend, Oregon. Anything out of the Michtner’s Distillery is great … the American Whiskey (though technically not a bourbon) is excellent. However, you really need to do some tasting because there are so many variations. There are also a lot of craft distillers, one just might be near you.

There is no right way to drink whiskey. That said your first taste really should be un-adulterated, followed by the addition of a splash of water or a cube of ice. The taste will change … you’ll be amazed.

As for cocktail? Might we suggest a classic, “the Manhatten” … our version of the classic drink.

      1. Drop a cube of sugar (20g) in a glass then add three shakes of bitters.
        Muddle these to combine.
      2. Cut a strip of orange peel and expell the oils over the muddled sugar.
      3. At this point I like to add 2 ounces of sparkling soda (dry soda) but you can skip that part.
      4. Add 2 ounces of bourbon and a small handful of ice.

Stir and enjoy!

 

 

 

 

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Simple Vegetable Soup

January is national soup month and one of our favorites is this broth-based vegetable soup. Its packed with vegetables, freezes beautifully, and is low in calories.

This recipe makes a big pot of soup. We have several meals during the week and always freeze some for those days you “just want to have soup,” or need something for a last minute meal.

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Simple Vegetable Soup

A healthy, filling soup full of vegetables, but low in calories. 1 1/2 cups is only 225 calories.
Course: Soup

Ingredients

  • 2 Tbsp olive oil
  • 1 med onion chopped
  • 2 med carrots chopped
  • 12 oz fresh green beans cut into 1/2 inch pieces
  • 2 cloves garlic minced
  • 8 cups chicken (or vegetable) stock low sodium
  • 2 cans cannellini beans 15 oz cans
  • 4 cups kale chopped
  • 2 medium zucchini chopped
  • 4 Roma tomatoes seeded and chopped
  • 2 tsps red wine vinegar

Instructions

  • Heat oil in a large pot over medium-high heat. Add onion, carrot, celery, green beans and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes. Add broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more.
  • Add white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes.

Notes

This recipe should make a dozen or more servings depending on your serving size. We ladle 14 oz of soup into deli cups, cool in fridge, and then freeze. Stored this way the soup can keep for months and is very easy to thaw and re-heat for a quick dinner.

 

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Persimmon Cookies … who knew?

Recently I was reading a book where the main character baked her signature “Persimmon Cookies.” All the book characters absolutely loved the treat … I figure what better endorsement is there?

Since this was the first time either Jack and I have heard of these cookies we decided  to do some research. If your lucky there might be persimmons in the produce section of your local grocery.  This is one of the rare fruits that is still sold seasonally.  But, have you ever tasted one?

As Jack tells it … growing up the Schommer kids were exposed to a lot of exotic foods … they even had serving utensils for escargot. But Jack couldn’t remember ever tasting any variety of this bright orange fruit.

Persimmons originated in China where they have been cultivated for centuries. There are two varieties … non-astringent (Fuyu) and astringent (Hachiya). You may have trouble finding either in your local market.

Fuyu is round and flat or donut shaped and it’s skin is  more golden orange.

These can be eaten regardless of ripeness and are great sliced onto a salad and should be eaten when the flesh is firm.

The Hachiya (ideal for baking) is typically larger and acorn or oblong in shape, with skin in a deep orange. It will frequently have black sun spots (not a problem).

This astringent-variety must be ripe to eat, and by that we mean soft, very soft. If you should take a bite of an un-ripened Hachiya it will turn you throat to dust (… you have been warned). On the other hand, ripe ones are the best for baking, making excellent cookies.

Persimmon and Cocoa Drop cookies accompanied by drams of Michter’s Whiskey

Persimmons taste of honey with a touch of cinnamon and once you’ve found them you’ll be back.

The cookie recipe we are sharing uses Hachiya and adds seasonal spices to the ripe fruit to bring out their flavor.

Then they are topped with a sweet orange glaze that is perfect with eggnog or whiskey.

 

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Persimmon Cookies

Servings: 2 dozen

Ingredients

Cookies

  • 1 cup very ripe persimmon pulp puree
  • 1/2 tsp baking soda
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup (1 stick) butter, room temperature
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 2 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1 cup walnuts, chopped
  • 1 cup golden raisins Substitute chopped cranberries or dates for raisins.

Glaze

  • 2 cups confectioners sugar
  • 2 tbsp orange juice Reserve a couple of extra tablespoons in case you need to adjust the consistency of the glaze.
  • 1 tbsp persimmon puree
  • 1 tsp orange zest
  • 1/2 tsp orange extract

Instructions

  • If available, use hachiya persimmons (ideal for baking). They should be very ripe and completely soft to the touch. Use a spoon to scoop out the pulp. Discard any seeds or membrane that might be there. Each hachiya persimmon should yield approximately 1/2 cup to 3/4 cup of pulp.
  • Prepare persimmon pulp: Using a blender or foot processor, puree the ripe persimmon pulp until smooth. Stir in 1/2 teaspoon bakiing soda.
  • Beat together the butter and sugars in a large bowl. Beat in the egg and vanilla extract. Mix in the persimmon puree and orange zest.
  • In a separate bowl, vigorously whisk together the flour, baking powder, cinnamon, ground cloves, ground nutmeg, and salt.
  • Make cookie dough: Add dry ingredients to persimmon mixture a third at a time, stirring just until flour is incorporated. Stir in nuts and dried fruit.
  • Chill dough for 1 hour.
  • Bake: Preheat oven to 350 degrees. Drop cookie dough rounds on stick-free cookie sheets, leaving at least an inch between the cookies.
    Bake for 13-14 minutes or until cookies are browned around the edges and spring back when lightly touched in center. Let cool on baking racks before frosting.
  • Prepare glaze: Sift confectioners sugar, then whisk with 2 tablespoons of orange juice until smooth. Add 1 tablespoon of persimmon puree, 1 teaspoon of orange zest and 1/2 teaspoon orange extract (optional). Mix until smooth. Dip spoon into glaze mixture and dribble over cookies. Let harden before serving.
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Cocoa Drop Cookies

Ingredients

Cookies

  • 1 3/4 cup AP flour
  • 1/2 tsp baking soda
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 1/2 cup shortening at room temp
  • 1 cup sugar
  • 1 egg
  • 3/4 cup buttermilk
  • 1 tsp vanilla
  • 1/2 cup walnuts or pecans chopped

Brown Butter Icing

  • 1/4 cup butter
  • 2 cups powdered sugar keep ¼ cup in reserve
  • 2 Tbls heavy cream
  • 1 tsp vanilla

Instructions

  • Sift together dry ingredients in a medium bowl.
  • In the bowl of a stand mixer, cream together shortening, sugar and the egg.
  • Add in buttermilk and vanilla. Mix until combined and smooth.
  • Add the dry ingredients, 1/3 at a time, to the liquid and mix until combined before adding next third.
  • Stir in chopped nuts and refrigerate dough for one hour.
  • Preheat oven to 400º
  • Using a cookie scoop, place balls of chilled dough on to parchment lined baking sheets. 
    2 tablespoon measures (30g) will yield about 24 2” cookies.  1 tablespoon measures will give you 1 ½ inch cookies and yield about 45.

Brown Butter Icing

  • Melt butter in sauce pan over medium heat, stirring regularly until it comes to a boil, reduce heat to medium low and continue stirring until it turns a golden brown color.
    Remove from heat and pour over 1 ¾ cup of powdered sugar in a medium bowl.
  • Add in cream and vanilla. Whisk until you have a thick, spreadable icing. You can add the reserved sugar to help get the proper consistency.
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Smoked Trout for Dinner

Here is a recipe with ingredients acquired in a stop at  Trader Joes and on the table in half an hour. Smoked trout, a lemony onion dressing and creamy avocado combine for a great meal.  A good loaf of bread is key and in this case we didn’t source that from TJs, but rather Sparrow Bakery.  Your favorite hearty bread will work … you could try the baguettes from TJs.

The recipe was taken off the Food52 web site. I think those folks are working for Trader Joes because often their recipes, right down to the quantity, match what you’ll find on TJ’s shelves. You can use any canned meat but smoked trout is best and ironically that is the only place we could find it.  Include the oil from the can as it enhances the flavor but doesn’t make the salad too oily.

Along with a baguette from Sparrow, there’s one other alteration. We don’t broil the bread or serve the salad on toast, we prefer the toast is on the side. Be sure you allow the lemon and shallot mix to macerate for the full 20 minutes.

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Smoked Trout and Avocado Salad Toasts

Delicious salad that comes together in no time at all
Servings: 2 people
Author: Alexandra Stafford @ food52.com

Ingredients

  • 1 small shallot minced
  • 1/2 lemon juiced
  • salt and pepper to taste
  • 2 Tbsp olive oil in small bowl
  • 3 heads Belgian endive one pkg Trader Joes
  • 4 oz Smoke Trout 1 3.7oz tin from Trader Joes
  • 2 scallions finely sliced
  • 1/2 avocado firm but ripe
  • 1/8 cup fresh parsley finely minced
  • 4 1 inch slices of bread

Instructions

  • Preheat the broiler to high. Finely mince the shallot and place in a small bowl. Cover with the lemon juice and a pinch of salt and freshly cracked pepper. (I like to add a pinch of sugar, too.) Set aside to macerate for 15 to 20 minutes. Use a fork to whisk in the olive oil. Taste and adjust seasoning as necessary. 
  • Meanwhile, quarter the heads of endive through the core, then finely slice crosswise. Place in a large bowl. Scatter the scallions over top. Break the smoked trout into large pieces over top. Pour the dressing over top, and use your hands to gently toss everything together, keeping the trout in largish pieces. Taste and adjust seasoning as needed—now is the time to correct for seasoning because once the avocado is in, you don’t want to toss too much or it will all turn to mush.
  • Dice the avocado, and add to the bowl followed by the parsley. Toss with your hands again gently until combined. Set salad aside.
  • Arrange bread on cooling rack set on sheet pan. Drizzle lightly with olive oil. Broil 2 minutes or until lightly golden, keeping a close watch. Remove pan from oven, flip slices of bread over, drizzle with more oil, and return pan to the oven for another 2 minutes, or until bread is golden. Transfer toasts to a platter. Mound trout and avocado salad over top. Serve immediately.