Thyme For Cooking, the Blog

Braised Rabbit; Why would I want the 'whole' rabbit?

When we first moved to Andorra, in 1997, one could find freshly killed rabbits hanging from hooks, even in the poshest supermarket. 

One did have a choice of having it skinned and cut up or taking it home doing the task oneself.

I like rabbit - both as a cuddly pet and on my plate, but I'm not very good with the whole skinning, (or plucking) and butchering bit.  (And, yes, I know where my meat comes from.)

I never bought rabbit in Andorra.

Then we moved to France. 

There is always whole, skinned rabbit in the butcher's case, but, again, I passed. 

I'm quite certain that, with my lack of skill, I would have, um, butchered the job of cutting it up.

Last week I saw a whole cut-up rabbit, all neatly arranged on a pretty pink styrofoam tray, enclosed in cling film.

My kind of rabbit.

I bought it.

I wasn't at all surprised to find the kidneys and liver tucked into the package; after all, they are an important part of many rabbit dishes.

I was absolutely stunned to lift up the last leg and find the head.

For 12 years I didn't buy rabbit because I didn't want to deal with this....

And here it is:

What the F### am I supposed to do with a rabbit head?

I don't mind knowing that my food once had a face.... I just prefer not to have it looking at me from the frying pan.

I mean, come on..... Look at those eyes!

Okay, I won't go there.

Let's just say....

Rabbit Head - R.I.P.

It was removed from the kitchen.... with all due respect, of course.

Then I braised the rest of it.

If you've never had rabbit - the meat is dark, like chicken thighs, and very moist and tender.

And delicious.

Braised Rabbit

1 whole, cut-up rabbit   4 legs and 2 back 'saddles', enough for 3 or 4 servings
3 medium leeks
3 cloves garlic
1 bouquet garni
3 bay (laurel) leaves
1 cup chicken stock
2 cups red wine
1/2 cup tomato sauce
1 tbs olive oil
2 tbs cornstarch (maizena) dissolved in 3 tbs water

Heat oil in a heavy skillet or Dutch oven.  Add the rabbit pieces and brown on both sides,  Remove and set aside.
Slice leeks, mince garlic.  Add leeks, garlic to pan and sauté until tender, about 5 minutes. Pour in the chicken stock and stir well, getting up any browned bits on the bottom.  Return rabbit to pan, add all remaining ingredients, cover and simmer for an hour. 
When done, remove rabbit and cover to keep warm.  Remove bay leaves and bouquet garni.  Increase heat under sauce and slowly add cornstarch mixture, stirring until thickened and clear.  You may not need all of it. 
Spoon some sauce over the rabbit and serve.

BTW, recently whole rabbits, fur and all, have been on display in the local supermarkets.

Still.... Not for me.

Roasted Red Pepper and Goat Cheese Lasagne; Errant trolleys - some man's fault!

I would like to meet the man, and it has to have been a man, who designed the supermarket parking lots in this area.

It's obvious that said person has never pushed a trolley full of food from the store to a car.

He probably was thinking himself quite smart when he made the parking lots slope away from the stores.

You know, keeping the rain water flowing away from the front doors and all that....

When I find this man I'm going ask him to please wheel my trolley, the one that I always get with the wonky wheel that causes it to lurch to the left, through the LeClerc parking lot for me.

Why this one?

It's way too small, traffic goes in both directions even though there's not enough room, it's always jam-packed and it has a serious downhill slope. 

I push the trolley, full of the week's shopping and weighted down with 20kilos of dog food, out of the doors and across the sidewalk. 

As soon as the wheels hit the tarmac it comes to life...

It takes off across the parking lot, steadily gaining speed, dragging me behind.

It continually lists to the left causing me to continually jump in front of it to prevent it from crashing into parked cars.

I finally get to my car, which, unfortunately, is on the right, not the left so preferred by my errant trolley.

I can't stop.

All I can do is try to outrun it, spin it around and aim it at my car. 

Naturally, I miss.

Then I have to bring it to a full stop and push it, uphill, to my car.

Naturally, it's raining.

At least my car is now to the left of the trolley.

I really want to meet this guy....

I wouldn't share my lasagna, I promise you....

This goes together quickly with no-cook lasagna noodles. The Prosciutto (or any dry-cured ham) adds a robust flavor and goes well with the goat cheese but could easily be left out for a vegetarian version. The goat cheese I used was aged, with a thin, white edible rind. The creamy kind would work here as well.

Prosciutto, Pimiento and Chevre Lasagna

9 - 10 sheets 'no-cook' lasagna noodles
9 - 12oz pimientos or roasted red peppers, I used 9oz, 280gr whole pimientos
6 slices Prosciutto (5oz, 150gr)
5 - 6oz (150gr) goat cheese (chevre) you could substitute Brie or mozzarella
1 tbs olive oil
1 onion
2 cloves garlic
1 3/4 cup (15oz, 450 gr) crushed tomatoes
1 cup (8oz, 220 gr) tomato sauce
1 tsp dried oregano
1 tsp dried basil
2 tbs red wine
2 tbs butter
2 tbs flour
1 cup (8oz, 240gr) milk
1/2 cup (2oz, 60gr) shredded cheese

Finely chop onion and garlic. Heat the oil in a medium saucepan over medium heat. Add onions and garlic and sauté for 5 minutes or until tender. Add crushed tomatoes, tomato sauce, herbs and red wine. Cover, reduce heat and let simmer until needed.
In another medium saucepan heat the butter over low heat. Add flour and stir with a whisk for 1 minute. Add a little (1/4 cup) of the milk and whisk to combine. Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2. When all of the milk is in, bring to a boil (should almost be there), whisking. Then remove from heat. Congratulations! You have just made a béchamel sauce! Allow to cool for 2 - 3 minutes then stir in half of the cheese (1/4 cup).

Cut Prosciutto into strips. Drain peppers and cut in wide strips. Slice the goat cheese thinly, 1/8" (.3cm).

Now you are ready to assemble: in an square, 10 X 10 (25 X 25cm) or oblong baking dish, 9 X 11, (22 X 27cm) or so...make the following layers:

1/2 tomato sauce
2 - 3 lasagne noodles, you'll have to break one up to get good coverage
1/2 béchamel sauce
roasted peppers (pimientos)
2 - 3 lasagne noodles
1/2 béchamel sauce
goat cheese
Prosciutto
2 - 3 lasagne noodles
1/2 tomato sauce
1/4 cup shredded cheese

Cover and bake 400F (200C) for 20 minutes, or until noodles are done. Test in center with a sharp knife. Uncover and bake 5 minutes longer to brown the cheese. Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.

In addition to this, for the weekly menu for December 4 we have a lovely Fish with Lemon Butter, Roasted Pork Tenderloin with Roasted Vegetables, Braised Veal with Garlic....

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list each Thursday.  First two weeks FREE.   (Reverse seasons available for Australia, and others in the Southern Hemisphere).

For more recipes visit my internet cook book:  Easy Gourmet Dinners.

Chicken and Mushroom Risotto with Pimiento Sauce

When I was growing up, my mother kept a tiny jar of pimentos in the fridge.  She would carefully sprinkle a few on potato salad, or, maybe a jello salad.  One minuscule jar would last months.

Like the the little bottle of olive oil in the cupboard, I had no idea this was a food to be used for other than garnish. 

For the record, she used the olive oil (Pompeii) to treat earaches and polish Easter Eggs.

I buy these pimientos by the case when I'm in Andorra.

I buy olive oil in 3 litre cans - four of five at a time.

And we eat it all....

The Pimientos? 

I stuff the whole pepper.... and slice them and dice them and put them in almost anything.

And I puree them, making a sauce - that I also put on almost anything.

Sometimes, I had garlic or shallots or herbs or chicken stock or tomato sauce.

Sometimes, I don't.

Sometimes, I add chili powder or paprika or hot sauce.

This is definitely one of the most useful, and flexible, pantry items I have.

Chicken and Mushroom Risotto with Pimiento Sauce

It would be a perfectly lovely risotto without it. Or you could just stir the Pimiento Sauce into the risotto, but I liked the idea of drizzling it over the top for an occasional 'bite' of flavor. And it's prettier!

2/3 cups Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup dry, white wine
2 1/4 cups chicken stock
1/2 onion other half for the condimenti
1 tbs butter
3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated
Condimenti
Garnish

Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter; add the onion and sauté until transparent then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir.
Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before adding the last 1/4 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth, but fully cooked. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter. Drizzle with Pimiento Sauce and serve.

Condimenti

1 chicken breast, boneless, skinless
4oz (120gr) mushrooms
1/2 cup olives, any color
1/2 onion
1 tsp thyme
1 tsp oregano
1 tbs olive oil

Chop onion. Clean and slice mushrooms. Cut chicken into bite-size pieces. Cut olives in half. Heat oil in small skillet. Add onion, mushrooms and sauté until tender. When vegetables are tender and add chicken and herbs. Sauté until chicken is cooked through. Stir in olives, cover, turn heat to low and keep warm until needed.

Pimiento Sauce

6oz (175gr) pimiento (pimento) or roasted red peppers
1 shallot, chopped
1 tbs olive oil
1/4 cup chicken stock
1 tbs tomato paste
1 tsp oregano
1/2 tsp chili powder

Sauté shallot in olive oil in a small saucepan until tender. Drain and roughly chop pimiento. Add remaining ingredients to shallots, cover and simmer 5 minutes to blend flavors. Put in a blender and purée until smooth. 

It's almost time to go to Andorra, shopping, again.....

Too bad they don't have Jolly Ranchers.

Meat Loaf with Mushroom Sauce; Cleaning forest mushrooms: Ceps

Our wonderful little green grocer has had fresh ceps the last 2 weeks.  They are expensive, 22 euro per kilo (about 14 dollars per pound)  but, since they don't weigh much, a few euros worth can add a lot of flavor to a dish. 

They're also large, ranging from 3 inches (7cm) to 5 inches (12cm) across.

To clean them use a soft brush to get rid of any surface dirt. 

Then, turn them over and note the greenish frill. 

This can get rather soft and mushy, so it's best to remove it.  It pops off easily with a spoon.

Meat loaf is an American classic, most often made with a tomato topping of some sort.

My mother used to make it two ways:  Most often she topped it off with Campbell's Condensed Tomato Soup.

Occasionally, she would break with tradition and top it with Campbell's Condensed Cream of Mushroom Soup.  (Once, she went really crazy and used Cream of Chicken....)

I had all these lovely mushrooms (3 different kinds); mon mari wanted meat loaf; I was feeling nostalgic....

So.....

I made my own Cream of Mushroom Soup....

But, because I'm a modern foodie I called it 'Sauce'.

Meat Loaf with Mushroom Sauce

16oz (450gr) ground beef (mince)
8oz (250gr) ground pork
1/2 onion
1 egg
1/2 cup bread crumbs
1/4 cup red wine
1 tbs Dijon-style mustard
1 tbs dried sage
1 tsp dried thyme
1/2 tsp garlic powder

Mince onion as finely as possible. In large bowl lightly beat egg with a fork. Add onion, red wine, mustard, crumbs, herbs and mix well. Add beef and pork, mix well - best to use your hand, kneading it like bread dough. Shape into a loaf and put into a roasting pan large enough to hold it with room on all sides. Bake at 400F (200C) for 40 minutes. Remove and pour mushroom sauce over the top. Bake 15 minutes longer or until done. Remove. Slice half and serve. 

Mushroom Sauce

6oz (175gr) mushrooms field or wild if possible.... or a mix
2 tsp olive oil
1 1/2 cups (12oz, 360gr) chicken stock
1/2 cup Greek yogurt
1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water

Roughly chop mushrooms. Sauté in oil, in medium skillet, until tender and starting to brown. Add chicken stock and bring to a simmer. Dissolve cornstarch in water and stir into chicken stock, stirring until thickened. Remove from heat and stir in yogurt. Set aside until needed.

This is so easy..... Why would you use the 'other' stuff with those rubbery cubes...

Fresh Pea Sauce - what to do with it; Eclectic tastes in music

Fresh Pea Sauce

 I'm not a good driver.

Don't misunderstand: I'm a very competent driver; it's just that I rarely enjoy it.

I have my moments: setting out on an adventure on a crystal clear spring morning... that I enjoy.

Driving to and from Bordeaux, on the motorway, 4 or 5 times a week.... that's a chore.

On one of my days of whirlwind unpacking I found my box of CD's. 

I've been selecting 2 or 3 different ones to listen to each day.  Some were old favorites, some new favorites, some in the "I really own this?" category.

In the last few days I have listened to, in no particular order:

The Sublime Pavarotti

It's a Beautiful Day

The first 2 of the 'Three Tenors' concerts

Jeff Buckley

Maire Brennan (Enya's sister)

The Grateful Dead

Simon and Garfunkel

Katherine Jenkins

Secret Garden

Bryn Terfel

Herb Alpert and the Tijuana Brass

Johny Mathis

Caroline Lavelle

And a collection of songs from Sir Andrew Lloyd Weber's musicals.

I would have listened to Willie Nelson, the Bellamy Brothers, Arlo Guthrie and The Band if I could have found them.

Is this what happens as we become more seasoned in life?  (I decided I do not get older, only more savory).

There was a time when, if someone (like a great looking guy on a first date) asked me what kind of music I liked, I would have had an answer. 

Now, apparently, I would be hard-pressed to come up with something I don't like.

I'm not indecisive.... I embrace it all.

In-A-Gadda-Da-Vida, baby!

As long as I'm confessing secrets here.... Let me give you a recipe that didn't quite work.

It has potential; I just haven't found it's proper venue yet.

It's a sauce made of fresh or frozen peas.

I think I saw the recipe in Cooking Light years ago.  It was Veal Scallops in Fresh Pea Sauce.

It was an interesting idea.

Fresh Pea Sauce

1/2 cup (2oz, 60gr) fresh or frozen peas
1/4 cup (2oz, 60ml) chicken stock
1 tsp white Balsamic vinegar
1/2 tsp dried tarragon

Cook the peas in the stock, along with the tarragon, until the peas are tender. Purée.

I briefly sautéed some veal scallops in olive oil and a drop of Balsamic vinegar. I served the veal on the Fresh Pea Sauce.

Opinion?  It was interesting, but I wouldn't do it again. 

The Pea Sauce was good.

The Veal was good

They just didn't seem to belong together.

Determined, I tried it with white asparagus that I sautéed in butter and olive oil  

This worked better. 

First, the colors, with white asparagus, were pretty.

Second, the flavors seemed to match nicely.

It's still not a "Wow!" though.

Maybe I'll try pasta next...

Any suggestions? 

Any music suggestions?

Chicken, Asparagus and Feta Salad; Cooking for one is not the same!

Chicken, Asparagus and Feta Salad

 I saw a cook book on Amazon the other day.  I don't remember the exact title but it was something to the effect of 'Cooking for One or Two'.

I've got news for the authors:  Cooking for one is exactly as different from cooking for two as it is from cooking for 4 or cooking for 12.

I have been cooking for 'one' this week.  I normally cook for 'two'.

Trust me.... Big difference.

For example:  Since I am without a garden at the moment, I buy lettuce.  I normally buy 2 heads.  When mon mari is here that is enough for a main-dish salad for dinner one night, plus a bit left for him to have for lunch the next day.

For me alone, it's the never-ending salad; enough for at least 4 consecutive nights.  It doesn't keep forever as we all know.

Or avocados.  2 avocados for the two of us is one evening meal, and breakfast (avocado on toast?) and lunch for him.

For me alone, it's 4 consecutive nights. 

It's not that I don't know better... I do.

It's part habit, part hunger and part embarrassment.

The asparagus looks so good - how can I just buy 12 spears?

And the new potatoes - I can't hardly be expected to buy only 6 of the tiny little things!

Avocados are 3 for the price of two.  Why not?

If I want a goat cheese, they only come in 7oz (200gr) logs, so I eat goat cheese for a few days.  Then I switch to feta - same weight.

I can understand why people buy prepared foods.  It's easier: open it, eat it, through away the container.  No planning required; no leftover bits to deal with.

The idea of it all is good; it's just the product I can't abide.....

By necessity, I'm getting good at using up the leftover bits.

It's called 'Salad'.

Chicken, Asparagus and Feta Salad  for one, not two

1 chicken breast
1/2 cup chicken stock
2oz (60gr) fresh spinach
2oz (60gr) mâche  lamb's lettuce
1.5oz (50gr) feta cheese
2oz  (60gr) cherry tomatoes
4oz (125)gr asparagus
1/4 cup Greek olives

Put chicken breast in a small skillet. Add the stock and enough water to come half way up the sides of the breast. Cover and bring to a boil. Reduce heat and simmer until done, about 12 minutes. Reserve stock for another use. Remove and slice.
Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk. Cut asparagus in 1 1/2 inch (4 cm) lengths. Fill large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and parboil for 2 minutes if green, 3 if white. Drain and immediately rinse with cold water.
Cut the tomatoes and olives in half; the feta into cubes
Prepare greens and put into a large bowl. Add a bit of dressing and toss well to combine. Taste and adjust dressing. Arrange on a plate. Arrange chicken, asparagus, tomatoes, feta and olives on top.  Drizzle with remaining dressing.

French dressing
1 1/2 Tbs ketchup
1 tsp Worcestershire
1 tsp Dijon-style mustard
2 tbs oil
1/4 tsp oregano

Whisk together the ketchup, Worcestershire and mustard. Drizzle in the olive oil, whisking constantly. Stir in herbs.

To serve two: double everything.

To serve three: triple everything.

To serve four: quadruple everything.

That is one nice thing about recipes for 1.... They're very easy to increase....

Roasted New Potatoes with Butter and Chives; Supermarket sticker shock; Weekly Menu

New Potatoes with Butter and Chives

What the hell just happened??!?

The recurring supermarket nightmare:

You stop at the end of the checkout lane, you and your half empty trolley, while you frantically go over the cashiers receipt looking for some gross mistake.

I mean, you want to find it right then and there - so the stupid cashier can fix it, right?

But....

There's no mistake.

You slowly push your trolley towards your car, trying to figure out what you just spent all that money on.

I mean, you didn't need anything; you didn't buy much.

It was barely three bags!

How did the total become ever so much greater than the sum of the parts?

Then you start itemizing all the things you don't 'normally' buy, trying to wrap your mind around the outrageous food costs.

Things like toothpaste; bathroom cleaner; laundry detergent.

Then you realize that you do normally buy it all, just not every week.

Sigh....

Sound familiar?

I was feeling so good about the shopping today. 

I went to my favorite green grocer and came away with oodles of great veggies for a really good price.

I went to my favorite butcher and came away with some great cuts of meat for a really 'not bad' price.

When I left the supermarket, where I just needed a few odds and ends to round it all out, the tab was easily double what I was expecting.

I'm a careful shopper.  I use a list.  I don't buy junk.  I don't buy prepared foods or packaged foods.  I don't buy treats.  I rarely buy on impulse. 

(Okay, okay, okay!  Today I bought a sweet onion because I've never seen them here before.... and 2 rather than 1 box of strawberries.... Shame, shame!)

I'm an incredibly boring shopper.

Yet, this happens to me week after week.

My conclusion is that real inflation bypassed what my mind can grasp as reasonable inflation some months ago.

I may never catch up.

I do need to stop blocking the checkout lanes, though.  Those darn trolleys hurt when they're rammed into the back of the knees.....

I read once, that it's much less expensive to eat crap prepackaged stuff full of additives than to eat fresh, real food that one actually prepares oneself.

Weeeellllll......

I may never buy another pair of shoes.... But I ain't giving up my asparagus!

So there!  Thpppt!

I'm not giving up my new potatoes, either....

There's just something about these little darlin's I can't resist.  New potatoes are early, tiny, immature potatoes of any color, usually 1" (2.5cm) or less in diameter. They have a high moisture content, are very creamy and usually cooked whole.

Roasted New Potatoes with Butter and Chives

14 - 18 new potatoes
1 tbs olive oil
1 tbs butter
1 tbs fresh chives, snipped
salt and pepper

Leave potatoes whole and unpeeled. Just wash lightly. Toss with oil, lightly salt and put into a baking dish large enough for them to be in a single layer. Bake at 400F for 30 minutes. Stir half way through baking time. Remove from oil and put into a small dish. Add butter and chives, toss to coat and serve.

In addition to the above, for the week of May 15 we have Asparagus with Quail Eggs, Warm Lentil Salad, Brined and Grilled Pork, Orange Glazed Pork Chops, Salads, Pastas and more....

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere).

For more recipes visit my internet cook book:  Easy Gourmet Dinners

Shrimp, Avocado and Olive Pasta; Green Bean Casserole

Shrimp, Avocado and Olive Pasta

Question: Can one actually ruin Campbell's Green Bean Casserole?

Answer:  Apparently I can.

In my post yesterday, at Easy Gourmet Dinners, I was praising the art of adding small amounts of, shall we say, assertive foods to dishes to add interest without adding calories.  Things like Prosciutto, anchovies, Greek olives...

As I was typing | remembered the day I 'ruined' the Green Bean Casserole by adding (gasp) thyme.

In the Midwest, when I was a child (and, perhaps, even now) it was a universal staple at holiday tables. 

One could say of a lot of classic food (Cassoulet, for example, or Minestrone) that there are as many recipes as there are cooks. 

Not true of GBC (Green Bean Casserole). 

There is only one recipe and curses are rained upon the head of any 'so-called fancy cook' (ahem) who dares make a change.

I was entrusted with the task of preparing it at my sister's house for a family gathering (in my honor, as I was visiting from 'Europe').  I sprinkled a bit of thyme into the mix and, maybe, just a touch of basil.... There might have been some garlic...  I seem to remember a drop or two of Worcestershire... 

It was roundly scorned and, for the most part, untouched. 

I ruined dinner with my 'foreign ways'.  

I have to admit that I (apparently) never had the official recipe. 

I realized this later while visiting a friend.  She was bemoaning the fact that her daughter insisted on GBC every time she was home for a visit.  My friend wanted to be daring - maybe serve carrots, with the Easter ham.  Horrors!  You'll ruin dinner!  Absolutely not!

She found the perfect gift for her daughter.  Campbell's Soup Company (the perpetrator of GBC and the maker of the 'condensed' soups that haunt American childhoods) has made a casserole dish just for GBC.  Imprinted on the bottom of the dish is the recipe - so people like yours truly can never muck it up.

Campbell's Soup Green Bean Casserole Recipe: 
1 can green beans (15.oz)
1 can Campbells Cream of Mushroom Soup (10oz)
1 can French Fried Onion Rings
1/2 cup milk
dash of pepper
1 tbs soy sauce
Drain beans.  In a large bowl mix beans and 1/2 of the onion rings.  In another bowl mix soup, milk and soy sauce.  Add to beans and toss lightly to mix.  Put into a casserole.  Do not deviate from this by adding herbs or other fancy seasonings....such as garlic.  Top with remaining onion rings and bake at 350F (175C) for 30 minutes.   Remove and serve to happy Midwestern diners.   
One final note:  Julia Child once said that there are two types of people in the world: feeders and eaters.  No comment.  Tater Tot Hot Dish, anyone?

After that.... a few photos?

Here is my morning view from my desk...

 

And the evening....

Just thought we could all use a little visual relief....

Well, I know this is no Green Bean Casserole.... But, I try.

As it is pasta I'm sending it over to Patsy at Family, Friends and Food, the host for this weeks Presto Pasta Nights, founded by Ruth of Once Upon a Feast.

Patsy will have a round-up of all the wonderful pasta dishes from around the world on her blog on Friday.

Shrimp, Avocado and Olive Pasta

10oz (300gr) cleaned shrimp
4 green garlic, sliced, app 1/2 cup, (1.5oz, 45gr)
1/3 cup Greek olives (1.5oz, 45gr)
1/3 cup green olives (1.5oz, 45gr)
1/2 cup cherry tomatoes, sliced (3oz, 90gr)
1 tbs fresh lemon juice
1 tbs capers
2 tbs olive oil
1 avocado (6oz, 175gr)
1 tbs fresh basil
1 1/4 cup pasta - (3.5oz, 100gr)

Cook pasta according to package directions
Clean shrimp if needed.
Trim and thickly slice green garlic, using as much green top as possible or slice green onion and mince garlic. Slice olives in half or thirds. Cut cherry tomatoes in half. Snip basil. Remove avocado from shell and cut into large cubes.
Heat 1 tbs oil in a large, nonstick skillet. Add green garlic (or onion and garlic) and sauté briefly. Add shrimp and sauté until cooked through (they will turn opaque). Add remaining 1 tbs oil, lemon juice, capers, olives, and tomatoes. Cook, stirring, until tomatoes just start to get soft. Add pasta, stir well to combine and heat through. Add avocado, basil and serve.

Go forth and flavor!

Spinach, Quinoa and Vegetable Salad with Soy Vinaigrette; Cooking to Combat Cancer

Spinach, Quinoa and Vegetable Salad

Chris, of Mele Cotte is hosting the 3rd annual "Cooking to Combat Cancer" event this month.

The purpose, as the name implies, is to remind all of us that we are what we eat.

The National Cancer Institute estimates that one third of all cancer deaths may be diet related.

In case you don't understand that statement let me put it another way:

A bad diet can kill you.

Most people would agree that drunks, driving, cause or contribute to road fatalities.

Thankfully, more and more people, knowing this, choose not to drink and drive.

Most people would agree that smoking causes/contributes significantly to lung cancer.

Thankfully, more and more people, knowing this, choose not to smoke.

The National Cancer Institute, Mayo Clinic, and other organizations, have given us, (humans) the information we need to eat a healthy, diet that will help prevent cancer. 

Now, all we have to do is choose to eat the good foods.

Visit Mele Cotte this weekend to find lots of wonderful, delicious food that will help in the fight against the Big C.

We all know that it effects all of us, in one way or another.  Time to start fighting back.

To set you on the right track, here's a colorful salad:

Avocado:  can help against liver cancer

Carrot, raw:  can help against many cancers, including breast, lung, prostate and stomach

Garlic:  can help against stomach and colon cancer as well as slow tumor growth

Tomato:  contains lycopene which helps against breast, prostate, and pancreas cancers

Soy:  helps against breast cancer 

Spinach: helps against prostate and ovarian cancers

Quinoa:  This grain is so healthy it's almost scary....

I could go on...but you get the idea.

Spinach, Quinoa and Vegetable Salad with Soy Vinaigrette

2 chicken breasts, boneless, skinless
1 tbs Teriyaki sauce
2 tsp walnut oil
1/2 cup quinoa cooked in 1 cup chicken stock
1 avocado
1/2 yellow pepper
2 carrots
2oz (60gr) sharp white cheddar cheese
4oz (125gr) cherry tomatoes
6oz (180gr) spinach

Cut chicken into bit-size pieces.  Heat Teriyaki sauce and walnut oil in a large skillet. Add chicken and stir-fry until cooked through.
Cook quinoa in chicken stock for 15 minutes, until done.
Cut avocado into slices.  Cut pepper into matchsticks.  Shred carrots using a vegetable peeler.  Cut cherry tomatoes in half.  Crumble cheddar. 
Put the washed. dried spinach into a large bowl.  Add half the vinaigrette and toss to coat.  Spread the quinoa on top of the spinach.  Arrange the rest of the ingredients on top of quinoa.  Drizzle with a bit more vinaigrette and serve, remaining vinaigrette on the side.

Soy Balsamic Vinaigrette

1 1/2 tbs soy sauce
1 1/2 tbs balsamic vinegar
1 tsp Dijon-style mustard
5 tbs olive oil

Whisk together soy sauce, vinegar and mustard.  Slowly drizzle in olive oil, whisking to combine.

Have a glass of red wine with the salad and some berries for dessert.....

See how easy it is to eat the good foods?

For more recipes check out my internet cook book:  Easy Gourmet Dinners

Egg 'Linguini' with Warm Avocado Sauce; sordid secrets of solitary suppers revealed!

Egg Linguini with Warm Avocado Sauce

When mon mari first started his sojourn in hospital I had dinners of:
     Steamed  Artichokes with Balsamic Dipping Sauce followed by Asparagus and Tuna Risotto.

As time went on I had dinners of: 
     Cherry Tomato and Asparagus Salad followed by Avocado and Goat Cheese Omelets with a side of Sautéed Mangetout (Snow Peas).

Gradually it changed to:
     Salad consisting of anything left in the fridge (asparagus, tomatoes, snow peas) and a poached chicken breast.

Last night, the final night of dining 'seule', I gave a lot of thought to what I should eat.  It had to be memorable; it had to be special; it had to be easy:
     2 hamburger patties smothered with a can of Heinz 'Beans in Tomato Sauce', slathered with lots of hot mustard and ketchup. 
     Topped off with one of the '2 for 1' dark chocolate Easter Bunnies I picked up in the sale bin at Intermarché.....

For the connoisseurs in the crowd: 
     I had a lovely dry white wine while preparing my repast, and a hearty red with the beef; which also went well with the dark chocolate.

Tonight, it's back to normal; cooking for two.  I picked up mon mari's favorite 'A' vegetables at my favorite green grocer this morning: Artichokes, Avocados, and Asparagus.

Now I just have to come up with something featuring all three.  Stay tuned....

In the meantime, here's some low carb pasta....

Egg 'Linguini' with Warm Avocado Sauce

A spring update on the 'Egg Noodles with Prosciutto', these noodles are dressed with a light, warm avocado sauce. Garnish with a few cherry tomatoes to add color.

Noodles
3 eggs
2 1/4 tsp flour
4 1/2 tsp milk
1 tsp oil
Sauce
1 avocado
1/3 cup (3oz, 90ml) chicken stock
1 tbs lemon juice
2 tbs Greek or plain yogurt
Garnish, optional
2 - 4 cherry tomatoes
a few olives

Sauce: Cut avocado and remove pit (see techniques). Scoop it out of the shell and put it into your blender. Add chicken stock, lemon juice and purée until smooth. Pour it into a small saucepan and gently heat until warm. Stir in yogurt.
Noodles: Put eggs in medium bowl and whisk well. Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition. Try to avoid lumps. Add the milk and whisk well. Heat the oil in a medium nonstick skillet or omelet pan, 7 - 8" (20cm) in diameter, over medium heat. Add 1/3rd of the egg mixture, tilting pan to cover well. Let cook, undisturbed for 1 - 2 minutes, until cooked through and top is dry. With a spatula, carefully turn and cook on the other side for 30 seconds. Remove to a plate. Do not keep warm.
Repeat twice more. When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/4" (.6cm) strips. Egg linguini! Divide strips in half. Arrange on plates, spoon sauce over, garnish and serve.

In addition to the above, for the week of April 17 we have Salmon with Sesame Soy Glaze, Asparagus Pastries with Tarragon Cream, Asparagus Risotto, Chicken, Spinach and Feta Pasta,....

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

And don't forget to have a look at my internet cook book:  Easy Gourmet Dinners!