Bonnie Antonini

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LEMON RICE – A Tangy Addition To Boring Brown Rice!

lemon rice with textLemons are one of those ingredients constantly called on to perk up a recipe – from soup to dessert.  Sadly, we’re unable to grow a lemon tree on our property. I was bemoaning this fact after coming across a tempting recipe in my Mousewood cookbook for Lemon Rice, when my friend, Julie, brought a bag of lemons from her tree. Serendipity!

The recipe calls for brown rice. I was a little leery that the lemony taste would be lost using brown rice, and considered switching to white, which would certainly lend itself to a prominent lemon flavor. Of course, brown is a healthier choice, so I decided to follow the recipe. Then, I figured, in for a pound, in for a penny, and went with Brown Rice Medley (a blend of long grain brown rice, black barley, and daikon radish seeds) from Trader Joe’s.

Fabulous! The lemon performed perfectly, and the rice blend offered a nice bite.

LEMON RICE is very easy to make, but do bear in mind the cooking time of the rice – about 35-40 minutes – and plan accordingly.

NOTE: Continuing my duties as Queen of Freeze, since this recipe only calls for egg yolks, I must remind you that the whites freeze well. Be sure to label the container!

LEMON RICE – makes about 2 cups

  • 1 cup uncooked brown rice (I used Brown Rice Medley from Trader Joe’s)
  • 1 T butter
  • 2¼ cups water
  • 3/4 tsp salt (I used kosher)
  • 2 egg yolks
  • 3 T lemon juice (I used Meyers lemons)
  • 2 T fresh parsley, chopped
  • 1/2 cup Parmesan cheese, grated

Melt butter in saucepan and sauté rice 3 minutes. Add in water and salt, and bring to a boil. Cover with lid, leaving it slightly askew to allow steam to escape, and lower flame to keep water at a simmer. When water is nearly all absorbed (about 30 minutes or so), turn off flame, fit lid completely on saucepan, and let sit for about 10 minutes to finish cooking. (This helps prevent burning the rice – been there, done that!)

In a small bowl, stir together the yolks, lemon juice, parsley, and cheese. Pour into rice and blend well. Serve immediately.

 

 

 

 

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VEGETARIAN “BEEF” SALSA BURRITOS – Fast And Filling!

"BEEF" SALSA BURRITOS

“BEEF” SALSA BURRITOS

Now that I make my own flour tortillas, “BEEF” SALSA BURRITOS are a go-to dinner for when I’m looking for a last minute meal that’s fast and hearty. The reason is because the main ingredients for this dish are always on-hand in my kitchen: imitation canned beef, jarred salsa, and frozen spinach. If I happen to have fresh spinach, I’ll use that, but I always keep some frozen for emergencies (such as hungry children who won’t eat vegetables except when you sneak it in things so they can’t see it).

You’ll notice “cheese” is on the ingredient list. If you don’t happen to have any, make them anyway – “BEEF” SALSA BURRITOS are still tasty.

To those of you leery of making the tortillas, then you’ll have to buy them. But I encourage you to try – they’re very easy, especially if you have a food processor. Not only are homemade healthier, but you can make just the amount you need, rather than the packaged dozen you have to buy. Since they don’t freeze well, you either have to eat them up or throw them out…and you know how I HATE waste! Click on FLOUR TORTILLAS to learn how.

NOTE:  I would be remiss in my duty as Queen of Freeze if I didn’t point out that the filling for “BEEF” SALSA BURRITOS can be frozen for future use. If you like the recipe (make sure you try it first), next time make double or triple batches and freeze them in portion sized containers. Then, all you’ll need for that crazy no-time-or-energy-to-cook night is to make or buy the tortillas.

“BEEF” SALSA BURRITOS – makes 4 cups filling

  • 1¼ cup thicky & chunky salsa, any spice level (I like medium)
  • 1½ T chili powder
  • 1/2 tsp cumin
  • 1 can (or 1 lb) fake ground beef (I use Loma Linda’s Redi-Burger)IMG_0212
  • 2 cups chopped fresh spinach (or 8 oz frozen)
  • shredded cheese (I use medium cheddar)
  • about 6 flour tortillas (depending on how much filling you use each)

Into a 10″ skillet or medium sized saucepan, put the salsa, chili powder, and cumin. Mix. Add in the fake meat. Over a medium flame, break up the “beef” (a flat headed wooden stirrer works best) and blend together.

Stir in the spinach with the burner still on for a few minutes. Then, turn the burner off, cover pan, and let sit another 5 minutes to allow the spinach to cook.

Spoon filling into tortillas, roll up, and top with extra salsa (if desired) and cheese. Microwave 1-2 minutes, until heated through.

BREAD & CHEESE OMELETTE CASSEROLE – A Make Ahead Gift To Yourself!
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BREAD & CHEESE OMELETTE CASSEROLE – A Make Ahead Gift To Yourself!

BREAD & CHEESE OMELETTE CASSEROLE
BREAD & CHEESE OMELETTE CASSEROLE

One of the problems when you’re hosting a holiday dinner is the holiday breakfast and holiday lunch. Isn’t it enough you have to plan and prepare the dinner PLUS clean the house AND set the table?  And, if it’s Christmas, there are presents to open! Who has time to cook extra meals???

Fear not, I have the perfect solution:  BREAD & CHEESE OMELETTE CASSEROLE!

You put it together the day before, then just pop it in the oven in the morning and let it bake for an hour. While it cooks, you can open presents or tackle any of the hundred tasks needed to be done before company arrives.

NOTE:  I use this casserole as an opportunity to finish up odd bits of leftover cheeses. (I hate waste! AKA: I’m cheap.)

BREAD & CHEESE OMELETTE CASSEROLE

  • about 200g (3 cups) French bread pieces (about 1″ squares)
  • 226g (8 oz) cheese, shredded (your choice – mix it up, if you like)
  • 8 eggs
  • 392g (1½ cups + 2 T) milk (I use nonfat)
  • 58g (1/4 cup) white wine
  • 1 tsp dried mustard
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 2 stalks (37g) (1/3 cup) scallions OR 3T chives, sliced thinly

Butter a 9½” x 13″ casserole dish. Evenly sprinkle on bread followed by cheese.

In a large bowl, put the dried mustard, pepper, cayenne pepper, and wine. Stir to blend, smashing out any lumps.

Add the eggs and beat well with an egg beater or whisk.

Add in the milk and scallions or chives. Beat well.

Pour over bread and cheese. Cover with foil and refrigerate.

If possible, remove from fridge about half an hour before cooking. Bake covered at 163°C (325ºF) for 1 hour. Remove foil and bake another 5 minutes. Let rest at least 15 minutes to allow it to firm up.

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Leftover Cranberry Sauce? Try APPLE CRAN CRUMBLE!

APPLE CRANBERRY CRUMBLE

APPLE CRAN CRUMBLE

It happens every year. I cook a big bowl of homemade Cranberry Sauce for Thanksgiving and, at least, half is leftover. Of course, I’ve considered just making less, but I worry that a small bowl will look skimpy. Then people might take even less thinking there’s not enough to go around, and I’d still find myself with leftovers.

Fueled by my hatred of waste, I decided to find a use for unwanted Cranberry Sauce. I focused my mind on cranberries, and apples crept into the picture. Then a streusel topping. Then a graham cracker crust. Then a caramel sauce drizzle. Mmmmm! I got to work and made APPLE CRAN CRUMBLE.

DELICIOUS!!!

DELICIOUS!!!

It turned out SO GOOD!!! So good, in fact, that I made a fresh batch of Cranberry Sauce just so I could make this dessert again.

NOTE: I made the caramel sauce from scratch – it was surprisingly easy. You can buy caramel sauce, if you like.

ADDITIONAL NOTE: If you don’t have leftover cranberry sauce, you can easily make it. Click on CRANBERRY SAUCE for my easy and fast recipe.

APPLE CRAN CRUMBLE – made in 3½ cup baking dish (about 6 servings)

Crust:

  • 10 graham crackers (about 6 oz total), crushed
  • 5 T butter, melted

Combine crushed graham crackers and melted butter. Reserve 1/2 cup. Pour the remainder into a casserole dish – I used a 9.5″ oval – and pat firmly to cover bottom.  Bake at 350º fahrenheit for 7 minutes. Cool before filling.

Streusel Topping:

  • 1/2 cup crust mixture that was set aside
  • 3/4 tsp cinnamon
  • 4 tsp flour
  • 3 T dark brown sugar
  • 1/3 cup walnuts, chopped and lightly toasted

Mix all together in a bowl.

Filling:

  • about 1½ – 2 cups cranberry sauce – drained
  • 3 small red delicious apples – peeled & chopped
  • 1/4 cup dark brown sugar
  • 3/4 tsp cinnamon

Combine apples, sugar, and cinnamon.  Keep cranberry sauce separate.

Salted Caramel – makes about 1 cup

  • 1 cup granulated sugar
  • 1/4 cup water
  • 4 T butter, cut into small pieces
  • 1/2 cup heavy cream
  • 1 tsp kosher salt

In a saucepan (don’t use a skillet – the sides are too short), combine the sugar and water. Turn on burner to medium high. Don’t stir, but you can gently swirl the pan now and then. What will happen is the water will boil and the liquid will turn clear. Stay nearby because things can change fast!

As the water boils off, the sugar will start to darken. When it gets to dark amber, you’ll see a puff of steam. REMOVE FROM HEAT or it will burn. Add in the butter and stir until it’s melted. Pour in cream and stir. Be careful when you add the butter and cream – they may splatter. Finally, stir in salt.

Assembly and baking:

Spread apples over crust. Spoon on cranberry sauce. Sprinkle streusel topping on top. Lightly cover with foil so the topping doesn’t burn. Bake at 375º fahrenheit for 30 minutes, then remove foil and bake another 5 minutes.

Let APPLE CRAN CRUMBLE cool about 15 minutes before drizzling caramel sauce on top. Serve warm. Vanilla ice cream can make it even better!

 

 

 

 

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YAM-CRAN SALAD – Pretty, Fast, & Easy!

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YAM-CRAN SALAD

Sometimes I want just one more side dish for my holiday meal. The problem is time management. Everything needs to be done at the same time, but there is only so much time and oven availability to get things prepped and cooked.

That’s why I often turn to YAM-CRAN SALAD. It’s fast to prepare, no oven is involved, and, with the exception of tossing in the walnuts, can be prepared the day before. Bonus:  it’s very festive looking!

BTW, I make this salad throughout the year – often as a last minute thought when I have a bag of yams I need to use up. I always have walnuts, dried cranberries, and dressing on hand.

YAM-CRAN SALAD – makes 2½ cups

  • 1 lb yam or sweet potato, cubed (I use garnet yams)
  • 1/3 cup walnuts, chopped and lightly toasted
  • 3 T dried cranberries
  • Ginger Mandarin dressing

GINGER MANDARIN DRSG

 

Boil yam cubes until you can pierce them with a fork.  Be careful not to overcook! It takes about 5 minutes. Drain in a sieve and rinse with cold water to stop the cooking process. You want them bite-able (is that a word?), but not crunchy nor mushy.

Mix together the yams, cranberries, and dressing. Refrigerate at least an hour.

At serving time, stir in the walnuts.

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WILD RICE & MUSHROOM SOUP – Mmm Mmm Good!

WLD RICE & MUSHROOM SOUP

WLD RICE & MUSHROOM SOUP

We’re getting into serious holiday indulgence time. It’s hard to resist that luscious piece of fudge, cheesy hors d’oeurves, and cups of eggnog. But those calories add up, producing unwanted pounds and New Year’s resolutions.

Since I don’t like to deprive myself at social gatherings, I try to make low calorie meals at home to keep things balanced. Soup is always a winner. It’s filling, warms you up, and often is low in calories.

WILD RICE & MUSHROOM SOUP is such a soup. It does take some time to make since wild rice needs about 45 minutes to soften, but is well worth it. I, actually, find this soup addictive – often going back for seconds and sneaking in a third later in the evening. But at about 170 calories per cupful, why not?

NOTE: In scanning the ingredients list below, you may be leery about the butter and cream involved. Don’t be! This recipe makes a LOT of soup, so the fat is diluted per cupful. The butter and cream add richness.

WILD RICE & MUSHROOM SOUP – makes 11 cups

  • 8 oz (about 1 cup) wild rice, raw
  • 8¼ cups water, divided
  • 2¼ tsp salt, divided  (I use kosher)
  • 1 clove garlic, whole & peeled
  • 1/4 tsp baking soda
  • 1/4 tsp dried thyme
  • 4 T butter, salted
  • 1 lb crimini mushrooms, chopped
  • 1 onion, chopped
  • 4 cloves garlic, pressed
  • 1 tsp tomato paste
  • 1 tsp ground pepper
  • 2/3 cup sherry
  • 1 T soy sauce
  • 1/4 cup dried shiitake mushrooms
  • 1/4 cup cornstarch
  • 1/2 tsp lemon zest, packed
  • 1/4 cup chives, chopped
  • 1/2 cup heavy cream

Into an ovenproof saucepan or tall sided casserole bowl, stir together 4 cups of the water (you can boil it first to speed things along), rice, 3/4 tsp of the salt, the whole garlic clove, baking soda, and thyme. Cover and cook in the oven at 375º F for about 40-45 minutes. Taste test the rice after 40 minutes to see if it’s done. Remember, it’s not like soft white rice – there’s a chew to wild rice.

While the rice is cooking, prepare the mushrooms. In a skillet, melt butter. Turn flame up to medium high and add the mushrooms, pressed garlic, tomato paste, pepper, and the remaining 1½ tsp of salt.  Uncovered, bring to low boil, and cook off all the liquid. This takes about 15 minutes.

When rice is done, pour through a strainer that’s placed over a container. You want to save the water. Add enough additional water to equal 3 cups total. Remove and discard the garlic.

When mushrooms are done, pour in the sherry and cook for 2 minutes.

Put the dried shiitake mushrooms into a blender and grind them into a powder on high.

Into a large saucepan (this could be the saucepan you used to cook the rice), combine the mushroom/sherry mixture, ground shiitakes, soy sauce, 4 cups water, and the 3 cups rice water. Cover and simmer for 20 minutes.

Make a slurry by stirring together the cornstarch and 1/4 cup water to make a paste. (Don’t do this ahead of time – it becomes hard). Slowly whisk slurry into the soup. Add in drained rice, lemon zest, chives, and cream. Correct seasoning, if needed. Cover and let rest for about 20 minutes.

Heat and serve.

 

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CRANBERRY SAUCE: Don’t buy – MAKE!

HOMEMADE CRANBERRY SAUCE - Easy!

HOMEMADE CRANBERRY SAUCE – Easy!

Thanksgiving is coming up in the United States and grocery lists are being compiled for the big feast.

Is cranberry sauce on your list? The jarred kind, or – yikes! – that jellied canned stuff? Cross it off RIGHT NOW! Instead, write down bagged whole cranberries (they’re in the produce section).

If you can boil water, you can make cranberry sauce because all you have to do is boil water, cranberries, and sugar together for 5 minutes. Done!

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Even non-cooks can make this. Remember, every time you buy prepared food, you give power over what goes inside your body to someone else. It’s time to take control!

CRANBERRY SAUCE – makes about 2 cups

  • 8 oz whole cranberries, rinsed
  • 1/2 cup water
  • 1/2 cup dark brown sugar, packed (or, white sugar, if you prefer)
  • optional: zest from one orange (I never do this)

Put all the ingredients into a saucepan and bring to a boil. Cook for 5 minutes, stirring often. When cranberries begin to pop, remove from heat. Refrigerate until serving time.

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Deck The Halls With OLIVE CHEESE BALLS!

OLIVE CHEESE BALLS
OLIVE CHEESE BALLS

When planning for company, hors d’oeurves often take a backseat to the main course and dessert. Open a bag of chips or buy a party platter and you’re good to go, right? WRONG! You can do better than that!

You want yummy tidbits that whet the appetite and, more importantly, keep hungry guests from hovering around the kitchen asking how much longer.

My mother was a very unadventurous cook. I’m not sure if it was because she lacked interest or confidence. But she did have a knack for accumulating good recipes that she served for company. Olive Cheese Balls were a constant when she entertained. While they have to be baked just before serving, they can be prepared well ahead of time. The uncooked balls can even be frozen.

They’re easy to prepare, but do take a bit of time. When I was a child, this was my job. So put the kids to work! Olive Cheese Balls are a great recipe to introduce them to cooking.

OLIVE CHEESE BALLS – makes 22-24, depending on size

  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup butter, softened and cut into cubes
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp paprika
  • 24 pimento stuffed green olives

Into the workbowl of a food processor, pulse the flour, salt, and paprika 2 times, just to blend. Then add the cheese and butter. Pulse several times until mixture is blended. If you don’t have a food processor, blend the cheese and butter together in a bowl. Stir in the flour, salt, and paprika. Then make a mental note to put “food processor” on your holiday wish list!

Transfer dough into a bowl and divide dough into 22-24 pieces. Roll into balls. One by one, flatten each ball, place an olive in the middle, pimento side down, and wrap dough around olive, pinching it closed. Use the liquid from the olive to help facilitate this.

Squeeze the ball to compact it, then roll into a smooth ball. It works best if you wash your hands after every 4th or 5th to prevent the dough from starting to stick to your fingers.

They can be refrigerated at this point, if you like.

To bake, place on a greased, baking paper lined, or nonstick cookie sheet. They spread, so don’t crowd them. Bake in a preheated 400ºF oven for 10-15 minutes. Let rest 5 minutes on cookie sheet before removing. Serve immediately.

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ORANGE TOFU – Tangy Goodness!

ORANGE TOFU

ORANGE TOFU

There are a few things I miss from my carnivorous days. Orange chicken is one. I love the tangy orange sauce clinging to the deep fried batter surrounding luscious tender chicken pieces.

Now, as a vegetarian, I’m always searching for recipes that fulfill those cravings but don’t make me feel like my food is ‘less than’. If you start feeling like you’re eating second rate, that’s when you fall off the vegetarian wagon.

Unless you’re eating a plain steak, pork chop, or turkey slice, most meat dishes use meat as a foundation – the majority of taste coming from sauce, spices, and toppings. Using that knowledge, my challenge is to find a substitute that allows the essence of the original. Sometimes I use imitation meats (such as fake sausage, hot dogs, and chicken), and sometimes I find a similarly textured food (such as jack fruit in place of pulled pork).

In the case of Orange Tofu, I’m not trying to fool anyone – clearly, this is tofu, not chicken. My very first blogpost was THE ORANGE CHICKEN DILEMMA, in which I use imitation chicken (or turkey) to give the texture of the real thing.

However, there are people out there concerned about using imitation products. “What’s in it?” is a common question. While my family prefers Orange “Chicken” (quotation marks denote “fake”), I decided to make an Orange Tofu for those leery of faux foods.

So, donning my lab coat, I began to experiment with tofu. What I found was the longer you cook it, the more rubbery it becomes. Unfortunately, this rules out batter dipped deep frying because of the time it takes to get that golden brown crispy coat. Rather, a quick fry in a teeny bit of oil on a nonstick skillet worked best for taste. I will grant you, it doesn’t look as pretty as the deep fried version, but it’s delicious.  (And your arteries will thank you!)

ORANGE TOFU – makes about 3 servings

  • 453g (1 lb) block of tofu, extra firm
  • 60g (4 T) fresh orange juice
  • 116g (1/2 cup) water
  • 35g (3 T) rice wine vinegar
  • 22g (2 T) lemon juice
  • 17g (4 tsp) soy sauce
  • 1/2 T orange zesty, packed (don’t be stingy!)
  • 64g (1/2 cup) dark brown sugar, packed
  • 1/2 T fresh, 1/4 tsp dry,ground ginger
  • 1/4 tsp garlic powder
  • 15g (1½ T) cornstarch
  • 29g (1 T) water

Remove tofu from package and press with heavy plate for 1/2 hour to remove water.

Meanwhile, prepare orange sauce. In a small saucepan bring the orange juice, 1/2 cup water, vinegar, lemon juice, soy sauce, zest, sugar, ginger, and garlic powder to a boil. In a small bowl blend together the cornstarch and 1 T water until smooth. Slowly stream it into the boiling orange juice mixture, stirring as you pour, until sauce is thickened.

NOTE: As Queen of Freeze, I would be remiss if I didn’t tell you this orange sauce freezes well. So, if you like it, double or triple the recipe next time and freeze in portion sized containers for future use.

Slice tofu into pieces 3/8″ in width. Heat about 1/2 T oil in a nonstick skillet. Fry tofu a couple of minutes on each side, until lightly browned. Be careful of oil spatter! If you don’t have a nonstick skillet, use a regular one and increase the amount of oil. Drain on paper towel.

Serve tofu on sticky rice, topped with orange sauce.

BROCCOLI & RAISIN SALAD: Addictive!
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BROCCOLI & RAISIN SALAD: Addictive!

BROCCOLI SALAD

BROCCOLI SALAD

Broccoli is a staple in our home – we have it nearly every night with dinner. I put very little thought into it – at some point during meal prep I wash a liberal amount of broccoli, place it in a steam basket (attempting to put enough water underneath), and 14 minutes before meal time, I turn on the burner. It’s fast, easy, and healthy.

But every now and then I kick it up a notch and do something special with this green member of the cabbage family… just to show my family my wild side. One of our favorites is Broccoli & Raisin Salad. Even though it’s a little more work than just tossing it in a steamer, there is the advantage that I can make it ahead of time. I love those foods!

Broccoli & Raisin Salad keeps well, so go ahead and make extra. It’s good for packing in your lunch the next day, or to snack on during that late afternoon tummy growling time.

BROCCOLI & RAISIN SALAD – makes about 4½ cups

  • about 380g (4 cups) bite-size pieces of broccoli, measure after chopping
  • 1/2 cup red onion, chopped
  • 50g (1/2 cup) raisins
  • 114g (1/2 cup) mayonnaise
  • 1½ tsp apple cider vinegar
  • 21g (2 T) dark brown sugar, packed
  • 1 tsp Dijon mustard
  • 48g (1/2 cup) walnuts, chopped and lightly toasted
  • optional:  3 strips of fake bacon (I use Morningstar brand), baked crispy & crumbled

Put broccoli in a steamer basket fit inside a saucepan (don’t forget the water). Turn on burner to medium high and immediately set timer for 3 minutes. When timer goes off, check to see if broccoli has turned vibrant green (See photo).

steam broccoli

Once it achieves this color, remove broccoli from the steam basket, place in a bowl, and refrigerate. Otherwise, it will continue to cook – you don’t want mushy broccoli! Add in the raisins and red onions.

Whisk together the mayonnaise, vinegar, brown sugar, and Dijon. Pour over broccoli and mix. Refrigerate until serving time.

Add in the walnuts and fake bacon (if using) at the last minute to keep them crisp.