The Hungry Wife

This is a wonderful Grilled Corn Salad that appears in our house every summer when corn is super sweet and in season.  Grilled Corn Salad really showcases what summer corn is all about.  Sure, you could add some tomatoes, avocados, and other vegetables that are in season, but I like to keep this simple.  This dish will complement any summer outing and will last the test of time.  You can transform this Salad into many different things, a salsa on your burrito, or made more complex with some additional ingredients (I like avocado if you have one).
Grilled Corn Salad, continued…

Recently, one of The Hungry Wife fans asked about recipe for Sausage Bread.  I instantly thought of this recipe that I have seen in one of my cookbooks.  Now, I have not personally tried this one out, but it sounds great and is on my list of things to make.

I have seen Sausage Bread made a couples ways before: As a loaf, where you roll out pizza dough and place the sausage mixture all down the middle, roll up the sides of the dough and seal it, then bake it; the other way I have seen Sausage Bread is to make it more like individual rolls, which is what I am about to show you.
Cajun Sausage Bread, continued…

Rhubarb, I can’t think of anything that brings me back to my childhood more.  It may sound a little strange, but I have extremely fond memories of our cabin in the Adirondacks and my Great Aunt Joe whenever I eat it.  It always seemed that when we visited my Aunt Joe, she had a fresh, homemade rhubarb pie ready for us, and I loved it.  This Sour Cream Rhubarb Dessert is an awesome way to use, eat, and enjoy this unique vegetable.

Rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. It is often commonly mistaken to be a fruit but is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is also rich in vitamin C and dietary fiber.  It is a cool season, perennial plant that is very winter hardy and resistant to drought.

Be sure to serve Sour Cream Rhubarb Dessert warm and topped with whipped cream.
Sour Cream Rhubarb Dessert, continued…

In the classic, Italian-type frittata, everything is stirred together in a bowl before you pour it into the hot skillet.  With dill, mint and feta, this Zucchini Rice Frittata has Greek and Balkan overtones.  Use this Zucchini Rice Frittata recipe as a basic template, and try different cheeses, vegetables, or herbs, or use croutons or potatoes instead of rice – or no starch at all.  If you wish, puree eight ounces of tofu in the blender with the eggs, water, and salt for a nutritious boost of soy protein.

Leftovers are good served either cold or at room temperature.  If you do not have an ovenproof skillet, instead of placing the skillet under the broiler, cover and cook the skillet on the stove top until frittata is firm.
Zucchini Rice Frittata, continued…

This Asian Fried Rice is everything you’d expect it to be and much more.  Normally fried rice is pretty simplistic in its ingredients.  The Hungry Wife Asian Fried Rice recipe adds in a whole new dimension.  You still get all the deliciousness, but with some extras.  I love that when eating this dish that I can taste each ingredient individually.  Nothing overpowers or takes away from the fried rice, all of it is subtle and perfect.

Hearty enough to be the main dish, you could even add some tofu or chicken for extra protein, but also makes an awesome side.  I think you’ll really like the different twist on the usual fried rice.  Feel free to experiment around a little.  Swap the bok choy with other types of cabbage and taste the subtle differences between cabbage varieties.  You can even try out different types of mushrooms to see what you like best.  When I made this last night, I used baby bella mushrooms, which are one of my favorites.  A note on ingredients:  if you are having a hard time finding soy miso in your local grocer, you can also go to an asian specialty store or you can use Better Than Bouillon Vegetable base.  What you are looking for is a soy miso paste that comes in a jar.  This Better Than Bouillon Vegetable base is close to it and will give you a very similar effect.
Asian Fried Rice with Bok Choy, continued…

Carne Asada Recipe:  Carne Asada is a roasted beef dish, that literally means “roasted meat”.  Carne Asada is typically made with thin slices of marinated meat, that is grilled and used in tacos and burritos.  This recipe is slightly different.  By using a beef round roast and cooking it in the oven for 3 hours, you get a super flavorful, moist beef that pulls apart easily for perfect taco sized portions.

Although this Carne Asada takes 3 hours to cook, it is extremely easy to prepare.  The green salsa complements the Carne Asada very well, and it adds a nice color to the dish.  Our family loves the crunchy cabbage in our tacos, but, if your not too sure about using cabbage then substitute with lettuce.  Also, you can use just soft tacos or pre-made hard tacos if you like.  Next time taco night rolls around at your house, try this recipe instead of the typical seasoned ground beef tacos.
Carne Asada Recipe with Green Salsa, continued…

Beets – If root vegetables are underrated, they are probably considered the worst of the lot.  So much so, in fact, that many people have never cooked fresh ones (since boiling them can sometimes make a bit of a mess in the kitchen).

Once solution to this dilema, try baking beets whole, wrapped in foil (bake at 400 degrees, on a baking sheet, about 1 hour or until tender).  Not only will you discover a whole new flavor, but cleanup is a snap.  And when you try them, make a few extra.  They are a delicious and colorful addition to many dishes: You can dice or slice them and add to a salad; cut in julienne, toss in butter and serve as a side dish or garnish or marinate them and serve as part of an antipasto plate (with a slice of salami, some good olives, a bit of cheese, etc.).  Or puree the baked beets smooth or coarse, season with a touch of nutmeg and work in a piece of sweet butter, and discover a whole new vegetable dish.

One nice part of buying these at farmers’ markets is that you can often find them with their green tops attached.  To prepare the greens, cut them from the roots, wash well, trim off thick stems, and steam or saute in butter.  And a new development, found at some farmers’ markets, is golden beets, which taste like red beets but lack their pigment, betanin.
Orange Glazed Beets, continued…

Huge turnips came in this weeks CSA delivery.  I was pretty excited about this root vegetable, but also a little apprehensive about what to do with them.  I had to dig deep into my recipe collection, but I found some nice ways to prepare turnips and gave one of them a try.

Growing up in upstate New York, where there is a relatively short growing season, many of the local organic farmers grow root vegetables that sweeten in the ground as the air turns frosty.  This typically winter produce, is best featured by roasting the parsnips, carrots, beets, turnips, and rutabagas to draw out their natural sweetness and flavor.

If you would like to make this a more substantial vegetable side dish, try cooking up some greens and serving the roasted turnips on top of them.  The Hungry Wife suggests using hardy greens that last late into the growing season, such as Swiss or ruby chard, collards, kale, turnip greens, or mustard greens.  To prepare them, you can sauté some minced garlic in olive oil, and add some crushed red pepper as desired, and your choice of greens.  Cook, stirring them often, for about 15 minutes, until they are tender.
Oven Roasted Turnips, continued…

Since moving to South Carolina last year, The Hungry Wife has been trying to embrace our new southern lifestyle.  A lot of that is trying out new foods, and ways to cook them.  So, when we saw this Creamy Pasta and Greens recipe in our local newspaper this morning, we thought to give it a try.  And are we glad we did!

This recipe is one of the best things The Hungry Wife has made thus far.  It has all the creamy deliciousness of an alfredo cheese sauce, mixed with the semi-bitter greens, sweetness of the bell peppers, little bit of heat from the crushed red pepper, and of course, the salty, smoky taste of yummy crispy bacon!  Everything is better with bacon.

Collard, turnip, mustard  – The Hungry Wife can take about any leafy green vegetable and make it sing.  Greens are rich iron and good for you, but many people love them simply for their taste.  If you can eat spinach, you’ll love all the other greens.  If you have never tried greens before this is your chance.  Creamy Pasta and Greens is pretty simple to make, and the best to eat.  Maybe not the most healthy recipe, but without a doubt, the most tasty and comforting.
Creamy Pasta and Greens, continued…

Who doesn’t love a good cup of soup?  Everyone has a favorite kind, and at only 123 calories per serving, you just might find this Creamy Broccoli and Carrot Soup to be you new favorite.  The crunchy pepper relish provides an interesting counterpoint to the creamy broccoli and carrot soup.  The relish serves to compliment the curry powder and yogurt in the soup.  If you like, try the soup both ways, with and without the relish, I think you’ll find that the relish adds something really special and completes the Creamy Broccoli and Carrot Soup.

I used canned cream of mushroom soup as a shortcut in this recipe.  Sometimes, for variety, I use cream of celery soup instead.  No matter which type you use, look for brands low in fat and sodium.  Don’t let this Creamy Broccoli and Carrot Soup fool you, it  is simple to make and tastes really good.  All the ingredients are balanced very well, nothing is overpowering.  One last tip, if you have a smaller food processor like I do, puree the ingredients in batches and then mix together well.
Creamy Broccoli and Carrot Soup with Pepper Relish, continued…

There is few things I enjoy more than baking.  Making this Pumpkin Date Nut Bread recipe isn’t any different.  Some people dislike baking because you have to be very careful to measure and use the correct amounts, truth be told, that is one of my favorite parts of baking.  That, and baked goods are just super delicious.  This Pumpkin Date Nut Bread is awesome!

If you like any type of spice bread, zucchini or banana bread, then you must try this Pumpkin Date Nut Bread.  The bread is totally moist, and has just the right amount of sweetness and spices to not be overpowering.  Next time you find yourself wanting to bake, keep this Pumpkin Date Nut Bread in mind.  Also, if you find that you have no ground cloves (like it did), you can substitute with ground allspice from the pantry.

Pumpkin Date Nut Bread, continued…

Being new to the south, I was inexperienced with the cooking methods of collard greens. There is something special about the way they are made here, and if you do it wrong, you will end up with a bitter tasting vegetable (as I found out on my first attempt to cook collard greens). Collard greens are a staple food vegetable of Southern cuisine and soul food. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in “mixed greens.”

Typical seasonings when cooking collard greens can consist of smoked and salted meats (ham hocks, pork neckbones, fatback or other fatty meat), diced onions, vinegar, salt, black, white, or crushed red pepper. Traditionally, collard greens are eaten on New Year’s Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year, as the leaves resemble folding money.

Collard greens are simple to cook, and are extremely delicious.  When I first made collard greens, I tried to make them using no meat.  I do not suggest this.  Cooking collard greens with a ham bone or ham hock should be mandatory, it really adds a wonderfully, subtle flavor that you just can’t get without the meat.  I think it is best to keep your collard greens uncomplicated, not adding too many seasonings to them.  This recipe is very simple and brings out the best of collard greens.  I do think some onions would add a delicious flavor to these.  Next time I think I’ll add some in and see how that works out.
Collard Greens, continued…

A packet of fresh fish and vegetables steamed in savory or spicy flavors is like a gift.  This Gingered Fish in a Packet is a wonderful dish.  Each individually wrapped “present” releases a burst of aromatic steam when opened.  The flavors mingle sweet with spicy, hot with salty, briny with piquant.  Nothing escapes until the final moment of opening the foil.  Inside, the fish is tender and succulent, the vegetables are perfectly cooked, and the sauce has bathed every ingredient.

When cooking fish in a packet, potatoes take too long and asparagus and snow peas lose their bright color.  Carrots, onions, zucchini, yellow squash, and bell peppers are better choices.  Once you prepare all of the ingredients, each packet can be assembled and folded easily and quickly.  In general, I don’t recommend that you prepare the packets ahead of time because some ingredients may react with the aluminum foil.  Serve immediately to avoid overcooking.
Gingered Fish in a Packet, continued…

We love this Savory Chicken Squares recipe and think you will as well.  I love finding different ways to cook up chicken, and there are many.

At first glance this Savory Chicken Squares recipe might seem a little strange and even intimidating if you don’t normally wrap you food up in toasty dough.  Let me put your fears to rest, this is a simple dish that has a traditional comfort food taste.  It cooks up quick if you have the chicken pre-cooked.

You can also add a little variety to this recipe by maybe adding some Swiss cheese to chicken mixture, using turkey or ham, or some additional veggies like celery or carrots.  I’ve have also seen similar recipes that use phyllo dough, so have some fun with it.

If your a busy person/family that does not normally have a lot of time to mess with making dinners, it is a good idea to keep some cooked chicken breasts in your freezer in order to whip up quick meals.  I simply boil chicken breasts in a pot of water and then cube them, and place them well protected in the freezer.  They will keep for a little bit, and this way when you don’t have the time bake or grill your chicken, you can take the cooked chicken out and use it in a recipe like this.

Savory Chicken Squares, continued…

For those not familiar with Chinese Pepper Steak, let me give you a quick run down. Chinese Pepper Steak is basically a stir fried Chinese-American dish which consists of sliced steak, green bell peppers, and onions. The best part about this dish is the delicious tasting sauce, a mixture of soy sauce, beef broth, water, corn starch and in my recipe, margarine. I have been cooking this for awhile now and everyone just loves it. Don’t be hesitant, try it for yourself.

Chinese Pepper Steak, continued…

Kimchi Recipe:  Kimchi are traditional Korean pickled dishes with various seasonings.  You won’t be disappointed with this Kimchi recipe, it is our favorite, even in comparison to those made at Korean restaurants!  There are many different variations of kimchi that are dependent on region and often season by what is available.  This is a basic kimchi recipe, that is not made the traditional way, but one that is easily made and tastes every bit as delicious.  I do not use fish paste in my recipe (just not that big of a fan), however, if you prefer to have that in your kimchi it can be easily added in.

Kimchi Recipe, continued…

Pizza has become a quintessential American comfort food, and this Zucchini & Fresh Tomatoes with Fontina Pizza fits right in.  Ever since Italian immigrants started making pizzas in their neighborhoods, it’s been a hit.  Now you can find it topped with all sorts of vegetables, cheeses, seafood, meats, and even eggs and fruits.  There are pita pizzas, French bread pizzas, English muffin pizzas, taco pizzas, and Hawaiian pizzas.

Pizza goes great with soup and salad.  It’s often eaten for breakfast and is probably one of the healthiest fast foods you can buy.  Unless of course your like me, and prefer your pie with extra-cheese.  I love eating this pizza, mainly because I don’t feel bad after eating that extra piece.  This nice thing about this pizza is that if you buy pre-made dough, you can make it in a hurry.  Want it a little more organic, then try your hand at making your own dough.
Zucchini & Fresh Tomatoes with Fontina Pizza, continued…

Spicy Stir-Fried Savoy Cabbage is a quick side dish, that can be made just before sitting down to eat.  Cook thinly sliced savoy cabbage with the typical Chinese flavors of ginger, soy sauce, and chili paste.  For Variety , try this recipe with Chinese cabbage, common green cabbage, kale, or bok choy and sample their distinctive flavors.  I tend to like things a little on the spicy side, so I add in some extra chili paste.

Spicy Stir-Fried Savoy Cabbage, continued…

Pantry List:  Having basic cooking ingredients at home saves time and makes it easier to eat well day in, day out.  With a well-stocked pantry, you can whip up creative meals with items on hand and shorten your shopping list when preparing a complicated meal.  Consider buying pantry items in bulk from a reliable local store where stock rotation ensures the freshness of food.  That way you get the quality and quantity you want and you’ll save money and consume less packaging.

The staples below are suggestions of foods good to keep on hand.  I certainly do not stock them all, just the things that I use most regularly.  I hope you’ll use the list for inspiration and as a reminder when it’s time to shop for food.

Shelf Items

1. Grains

Barley, bulghur, buckwheat groats (kasha), cornmeal, couscous, grits, millet, oats, popcorn, quinoa, rice (arborio, brown, white).

Note:  Transfer packaged or bulk grains to glass jars with tight-fitting lids for storage: it’s easier to see how much you have on hand and helps protect your grains from insects.  Milled grains, like flours and meals, have a shorter shelf life than whole grains, so unless you use them up within a month, they should be refrigerated or frozen in closed containers.

2. Beans

Dried – Black turtle beans, black-eyed peas, chick peas, red kidney beans, cannellini (white beans), lentils (red, brown), limas, navy or pea beans, pintos, split peas (green, yellow).

Canned – Butter beans, black beans, chick peas, kidney beans, cannellini.

Note:  When buying dried beans, look for those with uncracked shiny coats and good color.  Red the labels on canned beans.  Some are sodium-free, some are organic, some have additives and preservatives.

3. Pasta

Asian – Rice noodles, soba noodles, udon noodles.

Italian – Spaghetti, linguine, penne, ziti, farfalle, orzo, lasagna noodles.

Note:  Dried pasta, if stored in a well-sealed container, can last a lifetime, so stock a range of shapes and sizes: tiny pasta to add to soups and stews, chunky pasta to toss with vegetables, and long noodles for saucing.

4. Nuts and Seeds

Almonds, cashews, hazelnuts (filberts), peanuts, pecans, pine nuts, walnuts, sesame seeds, poppy seeds, sunflower seeds, tahini, peanut butter.

Note:  Nuts and seeds are terrific to have on hand for cooking, snacking, and for quick, nutritious additions to cereal, yogurt, and fruit salads.  I possible, buy them in bulk, since the tend to be expensive.  Check that they are crunchy, smell fresh, and have good color and sheen.  Always store refrigerated.

5. Oils

Canola, olive (regular and extra-virgin), dark sesame oil.

Note:  Experiment with different brands because the flavor varies.  Oils that are used often can be stored in dark bottles or in a closed cupboard.  Oils that are used less frequently should be stored in the refrigerator.

6. Spices and Herbs

Allspice, annatto (achiote), basil, bay leaves, black pepper, cardamom, cayenne, caraway, coriander seed, cinnamon (ground and stick), cloves, cumin seed, curry powder, dill, fennel seed, five-spice powder, garam masala, marjoram, mint, mustard seed, nutmeg, Old Bay Seasoning, oregano, paprika, rosemary, saffron, sage, tarragon, thyme, turmeric.

Note: An extensive spice collection is a real asset.  Is there anything more frustrating than having everything you need for a recipe except one pesky herb or spice?  since the flavor and fragrance of herbs and spices fade over time, buy in small quantities or store refrigerated in well-sealed containers.  For best flavor, purchase them whole and grind them as needed.

7. Condiments

Chinese chili paste, chinese fermented black beans, fermented black bean sauce, fish sauce (nuoc mam), fruit spreads, hoisin sauce, mustard (Dijon, spicy brown, yellow), soy sauce, hot sauce, vinegars (apple cider, red wine, balsamic, rice wine), wasabi powder.

Note: Condiments add depth, heat, pungency, flavor, and complexity and can make a so-so dish suddenly delicious.  Those that contain fresh ingredients, oil, or high percentages of sugar or other sweeteners should be refrigerated.

8. Canned and Jarred Goods

Artichoke hearts, capers, coconut mik (unsweetened), olives (Spanish, kalamata, black), pinientos, roasted red peppers, chipotle peppers in adobo sauce, salsa, tomato juice, tomato paste, whole tomatoes, tomato sauce, clams, clam juice.

Note:  Read the labels and experiment with different brands to find your favorites.  I think canned goods that are free of additives and preservatives taste best.

9. Wines and Liqueurs

Chinese rice wine, dry red and white wines, liqueurs (amaretto, Grand Marnier, Frangelico), Marsala, mirin, sake, sherry.

Note:  Sometimes a splash of wine or liqueur can add the perfect touch to a dish.  If not used regularly, store them in the refrigerator.

10. Frozen Foods

Black-eyed peas, lima beans, peas, corn, okra, puff pastry, filo dough, tortillas (wheat, corn) tempeh.

Note:  Keep frozen foods well wrapped to avoid freezer burn.

11. Miscellaneous

Dried fruits (raisins, currants, apricots, dates, figs, dried cherries) – Store refrigerated in a closed container, if not using quickly.

Dried Mushrooms– Store in a cool, dry place

Fresh Garlic – Store in a vented jar.

Seaweed (Hijiki, Nori) – Store in a dry place

Sun-Dried Tomatoes – Store in a closed container or plastic wrap in the refrigerator.

Moosewood Restaurant New Classics, Copyright 2001, Moosewood, Inc., Clarkson Potter, Publishers.

I am very happy to say that dinner tonight was a complete success.  Grilled Herb Mustard Chicken Quarters are amazing, and will turn even the most skeptical eater, into a grilled chicken lover.  I have made this chicken several times before, and it is always a crowd pleaser.  It is a nice alternative to all those BBQ chicken recipes out there.

When grilling chicken, sometimes chicken breast can get a little dry.  By using chicken quarters, leaving on the skin, the meat will stay super juicy and delicious.  To cut down on the fat, you can use skinless quarters or chicken breasts, cooking at a lower temperature to keep everything nice and moist.  The Herb Mustard marinade is also wonderful on pork chops.  Next time you fire up that grill, give this a try.

Herb Mustard Chicken Quarters, continued…