Cleaning Out the Freezer

Strange things can happen when you empty out your freezer.  I have no idea how those wonton wrappers and imitation crab got in there, but I sure wasn't going to let them go to waste.

Deep-fried cream cheese, anyone?

For more inspiration, check out these delicious recipes for beef pot stickers and crab rangoons.  Be forewarned--they both make huge batches.  Not that that's a bad thing.

Pasta Salad

Tomorrow is the first day of June.  I find this hard to believe.  I'm pretty sure it was just yesterday that I was posting about soup and how much I love soup and how one winter we ate soup almost every day for a month because it's so wonderful and amazing and delicious.

Now Memorial Day is over and we've hit 90-plus degrees and I want nothing to do with soup.  (Yeah, so I'm fickle.  You know you don't want soup either.)  Now I want salads.  Giant pasta salads.  Salads bursting with fresh vegetables out of the garden and tasty stuff like couscous and quinoa and lentils and barley.  When it got too hot to cook (yes, that does happen in Michigan), my mom always used to make a giant vat of pasta salad, and we'd eat it on the pool deck with fruit and popsicles and other munchies that didn't require the use of an oven.  You don't need a pool to enjoy pasta salad, though.  In fact, it doesn't even have to be summer yet.  I've made two big batches already, and they were just as delicious as I remember.  And much better than soup.

This recipe is great because you can change it based on what's in your refrigerator or garden.  I've listed the typical ingredients that I use, but feel free to add whatever you like.  In addition to veggies like cucumber or avocado, consider adding chopped pepperoni or grated mozzarella.  Be creative!  For the dressing, I usually use regular or "zesty" Italian dressing from a bottle.  Don't use any of the creamy versions.  I've also tried using Good Seasons Italian dressing from a packet; it worked, but the flavor wasn't quite as strong as I like.  Set any remaining dressing out on the table so people can add a bit more if they like.

Another trick I use is adding the broccoli and carrots to the boiling pasta water for a few seconds.  Blanching these crunchier vegetables makes them a little less, well, crunchy.  Just be sure not to overcook them; the last thing you want is a bunch of soggy, nasty broccoli mixed into your beautiful salad.  About 60 seconds for the carrots and 30 seconds for the broccoli is plenty.

Pasta Salad
Time:  30 minutes
Serves:  8+

1 package (12-16 oz.) tri-color rotini (my favorite) or another bite-size pasta (like farfalle or small shells)
3-4 carrots, peeled and diced
1 medium head broccoli, cut into bite-size pieces (I peel the "trunk" and cut it up too)
1-2 bell peppers, diced (any color)
1 large tomato, diced (or 3/4 to 1 cup cherry or grape tomatoes, halved)
1/2 cup black olives (about half a can)
1/4 cup grated Parmesan
1 cup (8 oz.) bottled Italian dressing, plus more to taste

Boil pasta in a large pot according to package directions.  One minute before pasta is done, add carrots to pot.  Thirty seconds later, add broccoli.  (Vegetables should be just barely tender-crisp and very bright in color--don't overcook!)  Drain immediately; toss with a few ice cubes to cool.  Add remaining ingredients;  refrigerate until chilled.  Toss before serving.

Tip:  If making salad in advance, add tomatoes just before serving, as they tend to lose their freshness more quickly than the other vegetables.

Garden Fresh Couscous Salad

This morning as I was browsing Pinterest, trying my hardest to ignore the mountains of laundry and dirty dishes piling up around me (okay, not quite, but I was definitely avoiding packing for this weekend's camping trip), I ran across a "recipe" for bacon-wrapped corn on the cob.  Then (okay, maybe there were a few dirty dishes waiting for me) I found one for deep-fried corn.  I started searching for the most ridiculous corn recipes I could find (who needs clean laundry, anyway?).  Chocolate fans will be disappointed to learn that my search for "chocolate-covered corn" did not result in tips for dipping whole ears in chocolate, but I did find chocolate-covered caramel corn and chocolate-covered corn dogs.

Seriously, people?  Just because you can do it, doesn't mean you should.  Bacon is delicious.  Chocolate is delicious.  Deep-fat frying is fattening and, well, delicious.  But why ruin a perfectly good ear of corn with that stuff when you can turn it into this wonderfully fresh and flavorful couscous salad?

This is one of my favorite summer salads, and it's perfect for a picnic or Memorial Day cookout (you can even pair it with your bacon-wrapped bacon).  The fresh corn (please don't use canned or frozen unless you absolutely must) is my favorite part, but the feta, cucumbers, cherry tomatoes, and couscous certainly don't hurt, either.  Toss it with a light vinaigrette, and you can almost eat this stuff as a meal in itself (and sometimes I do).

The best part is that almost all of the ingredients are frequently available in the co-op.  Corn is only $0.16 an ear this week at Meijer--the best price I've seen yet this season.  I have used both regular and whole-wheat couscous with equally delicious results.  If you can't find it in the co-op, it's okay to buy the less expensive couscous mixes--just leave out the seasoning packet.  I usually buy my feta from Aldi, but next time I'd like to get it from George's International Market (on the corner of Broadway and Taylor).  I can't remember the exact price, but I saw it there once for something like $2/lb. for a large block.  Fresh parsley is under $1 for a bunch at Meijer or Kroger, and it keeps for quite a while in the fridge (put it in an unsealed zip-top bag along with a damp paper towel).  Don't bother with dried parsley; it's not worth it.

Garden Fresh Couscous Salad (original recipe found here)
Time:  30-40 minutes
Serves:  8-9 (this makes a big batch, and it's best to eat it within 2-3 days)

3 medium ears sweet corn, husks removed
1 cup chicken broth or vegetable broth
1 cup uncooked couscous
1 medium cucumber, peeled, halved lengthwise, and sliced
1-1/2 cups cherry tomatoes, halved (or bigger tomatoes, diced)
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
3 T. minced fresh parsley
3 T. olive oil
3 T. lemon juice
1 tsp. dried oregano
3/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper

Wrap ears of corn in a single layer of plastic wrap; microwave on high for about 5 minutes.  Remove from microwave (wear oven mitts!) and slit plastic open; allow to cool.  (You can also boil the corn, but I find microwaving is the easiest and fastest cooking method.)

Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool.

In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Cut corn kernels from the cobs (if they are still too hot to handle, run cold water over them; pat dry). Add to cucumber mixture. Stir in couscous.

In a small bowl, whisk together oil, lemon juice, and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.

Guacamole

My brother came down for a visit this weekend.  He came even though I warned him that he would have to spend all his time with me, since my husband is working on a 20-page paper and doing a billion other things besides.  He came even though I'm a wee bit jealous of his fancy camera and make him take all sorts of food pictures for my blog.  I figure it makes up for all the guacamole he devours when he comes to visit.

Anyway, while my husband slaved away, my brother and I took a trip to the Foellinger-Freimann Botanical Conservatory in downtown Fort Wayne.  He took some cool pictures of the Butterflies of Malaysia exhibit that's there right now:

And some others of the various growing things around the conservatory:

I also dragged him along with me to Meijer, where we found an entire cart of clearance avocados.  Tomatoes were on sale, too.  Coincidence?  I think not.  In payment for his photography efforts (or maybe just to keep him from devouring all my food), I made two huge bowls of guacamole over the weekend.  And then made him take some pictures of it.

This is my own guacamole recipe.  (That's right--for once I'm not stealing it from someone else!)  It makes a pretty small batch, but it can easily be multiplied based on the number of avocados.  I usually increase the other ingredients by a smaller amount; for example, a triple recipe would use three avocados but only two tomatoes, two tablespoons lime juice, etc.  I try not to spend more than $.75 per avocado.  Aldi frequently has them on sale for $.49, and you can sometimes find them on clearance at Meijer (I paid $2 for three).  Cilantro is usually $.89/bunch at Meijer and $.50 at Kroger.  Fresh jalapenos cost next to nothing if you buy just one or two in bulk.  The other ingredients are usually available at the co-op.  My favorite tortilla chips are the multigrain ones at Aldi; they're just $1.69 (other Aldi varieties are cheaper still).

Guacamole
Yield:  1 cup
Time:  30 minutes

1 large avocado
1 T. fresh lime juice
1 roma tomato, finely diced
1 T. onion, finely minced (OR 1 T. green onion, thinly sliced)
1 garlic clove, minced
1 small fresh jalapeno, seeds removed and finely chopped (don't forget the gloves)
1 heaping T. minced cilantro
2 tsp. Frank's Red Hot sauce (or your favorite red pepper sauce)

Cut and peel the avocado (for tips go here).  Scoop out the flesh with a spoon; place it in a bowl and gently mash with a fork.  Add lime juice; combine well.  Add remaining ingredients; serve with tortilla chips.

Tips:
~ For smoother guacamole, puree the finished mixture in a food processor.
~ For chunkier guacamole, peel the halved and seeded avocado (the skin should peel right off unless it is underripe), then dice the flesh (overripe avocados will not work as well).
~ The lime juice helps prevent the guacamole from turning brown.  When making a large batch of guacamole, add the juice to the bowl first, then toss it with each avocado that you add.
~ Reserve one of the avocado seeds and add it to the finished guacamole; this will help prevent browning as well.  Guacamole should be eaten immediately, if possible, but covering it with plastic wrap (right on the surface of the mixture) can help prevent discoloration (do this with leftovers too).

Black Bean and Tomato Quinoa

You're right.  This isn't exactly a co-op recipe.  Not because the main ingredient is nowhere to be found at the co-op (that never stopped me from posting fresh chicken recipes), but because it's so annoyingly expensive.  In fact, the only reason I have quinoa on hand is because my mother-in-law bought a giant bag of it at Sam's Club and generously bestowed half of it on me.  (Yes!)  I had never even heard of quinoa (pronounced KEEN-wah) at that point, much less tasted it, and after some very, um, interesting experiments with quinoa muffins and other weird recipes, I found this one on Epicurious.  And this is the one.  If you have a sad and lonely bag of quinoa hiding in the back of your pantry, get it out and celebrate, because this tasty little salad is the best thing since... whatever I posted last time.  And if you don't have millions saved to buy quinoa at Meijer, convince a rich friend with a Costco membership to split a bag with you.  It'll be worth it.

Black Bean and Tomato Quinoa (based on this recipe)
Serves 6 as a side dish
Time:  45 minutes

2 tsp. grated lime zest
2 T. fresh lime juice
2 T. butter, melted and cooled
1 T. vegetable oil
1 tsp. sugar
salt and freshly ground pepper
1 cup quinoa
1 (14- to 15-oz.) can black beans, rinsed and drained
2 green onions, thinly sliced
1/4 cup chopped cilantro
2 medium tomatoes, diced

Whisk together first five ingredients, plus 1/2 tsp. salt and 1/4 tsp. pepper, in a large bowl.  Set aside.

Rinse quinoa in three changes of cold water (you can do this in a bowl and drain in a sieve, or just put it in a sieve and toss with one hand under the water).  Transfer quinoa to a 2-qt. saucepan; add 2 cups water.  Cover; bring to a boil.  Reduce heat and simmer uncovered 15 minutes, stirring occasionally.  Remove from heat; cover with a clean tea towel and allow to rest 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Notes:  This salad can be eaten warm or cold--my husband and I both prefer it chilled.  If making ahead, leave the tomatoes out until just before serving.

Classic Cornbread

My dad always used to make "johnnycake" for breakfast on Sunday mornings before church.  At least, we called it johnnycake--I can't attest to the historical accuracy of our terminology.  My dad's version was just cornbread, baked in a big cast iron skillet in the oven, then sprinkled with sugar and doused with milk.  Sometimes he used cinnamon and sugar to make a smiley face on top.  He was the only one who liked it with milk, though; my brothers and I would just eat the cornbread plain.  Cornbread for breakfast was johnnycake.

So maybe we were a little weird.  I'm pretty sure I wouldn't serve my houseguests cornbread for breakfast.  But I still remember coming down in the morning to the smell of baking cornbread, and hoping to get the piece with the most cinnamon and sugar, and eating it upside down so the tender, buttery top could be saved for last.  And I still love cornbread--I just think it goes better with chili than with milk.

This recipe is pretty basic.  It's the one my dad always used; I think you can still find it on the back of the Martha White cornmeal bag.

Classic Cornbread
Time:  30 minutes

1 cup flour
1/4 cup sugar
3 tsp. baking powder
3/4 tsp. salt
1 cup cornmeal
2 eggs, lightly beaten
1 cup milk
1/4 cup cooking oil

Preheat oven to 425 F.  Grease an 8-inch square baking pan or a 10-inch round iron skillet (a round cake pan works too).  Whisk together first five ingredients.  In a separate bowl, combine eggs, milk, and oil.  Add to dry ingredients and stir to blend thoroughly.  Pour into pan and bake about 25 minutes.

Glazed Steamed Carrots (and Other Veggies)

Meet my steamer basket.

I use this thing at least once a week.  Steaming is probably my favorite cooking method for basic, unadorned vegetables (except for grilling, of course, but my husband doesn't like to stand out in the snow every day).  Forget boiling and microwaving.  Steamed vegetables taste ten times better (in my opinion), plus they're quick and easy.

My mom actually had two steamer baskets when I was growing up, which is probably why I'm such a fan.  I even used mine to cook some pork ribs the other day (they were okay), and I think it might even work for Chinese steamed buns or wontons (maybe).  Anyway, if you're sick of eating watery, overcooked vegetables, or if you've got this weird looking metal contraption buried in the back of your kitchen cabinet and don't know what to do with it, today's your lucky day.  (If you don't have a steamer basket, they're usually about $6 to $7.  Kroger has them half off through tomorrow for $3.50.)

My favorite vegetables for steaming are carrots, broccoli, and green beans.  (Cauliflower works too, but it's currently banned from our house for reasons of taste.)

Start by rinsing, peeling/trimming, and cutting your vegetable of choice into bite-size pieces.  Place your steamer basket into a saucepan that is big enough to hold all the vegetables (make sure the saucepan has a tightly fitting lid).

Fill the pan with just enough cold water that you can see it starting to come up through the holes in the basket.  Add your vegetables, replace the lid, and set on the stove over high heat.  After the water comes to a boil, reduce the heat to medium-high.  Check the vegetables after about five minutes, then every 2-3 minutes after that.  Vegetables are done when they are bright in color and easily pierced with a dinner fork.  (You can also rinse a piece in cold water and do a taste test.)

That's it.  You're done.  On weeknights, I often just serve the veggies right out of the saucepan with a dot of butter.  Just make sure to remove the saucepan lid or vent it, as the vegetables will keep cooking otherwise (I have, sadly, ruined some perfectly good broccoli that way).  You can also drain your vegetables and add sauces, glazes, and other delicious toppings, as I did with these freshly steamed carrots.

Glazed Carrots (adapted from The Good Housekeeping Illustrated Cook Book)

4-5 large carrots, cut in bite-size pieces, steamed
1 T. butter
1 1/2 tsp. sugar
dash ground nutmeg
dash salt (optional)

In a small saucepan, combine all ingredients.  Cook, stirring constantly, until sugar is melted and carrots are glazed.

Melt-in-Your-Mouth Acorn Squash

Butter and brown sugar make everything better.  This is my favorite way of preparing (and eating) acorn squash (actually, I think it's the only way I've ever eaten it, so if someone wants to suggest some new ideas, go for it).  It always reminds me of my parents' big garden back home, and how my dad would plant a whole row of acorn squash, usually resulting in more produce than the six of us could ever hope to eat in a year (we tried hard, but the summer squash and zucchini sort of got in the way).  All autumn long, my mom would pop those babies in the microwave, and they emerged dripping with a buttery, tender, deliciousness.  I could never resist.  Yum.

Acorn Squash with Brown Sugar and Butter
Serves 2
Time:  15 minutes

1 acorn squash
2 T. butter
2 T. brown sugar

Using your biggest kitchen knife, split the squash in half horizontally.  Scoop out the seeds and pulp; place both halves on a microwave-safe plate.  (I like to use a quiche dish because it has sides to keep the juices contained.)  Place 1 T. each of butter and sugar in each half.  Loosely cover with wax paper.  Microwave on high for 6-10 minutes (if your microwave doesn't have a turntable, stop halfway through and turn plate).  Squash flesh should be easily pierced with a fork when done.  Let cool slightly before serving (they will be very hot!).

Chunky Black Bean Salsa

One of my favorite things about cold weather is dusting off my pile of delicious winter recipes--roasts, soups, casseroles, and, of course, hot chocolate and pumpkin pie.  Sometimes, though, I get tired of all the heartwarming comfort food and long for something fresh and summery.  Yep.  I'm fickle.  But I'm pretty sure I'm not the only person in the world who's dived (or is it "dove"?) headfirst into a bowl of ice cream in the middle of March.  (Actually, that's not a very good example, as I will happily devour ice cream no matter the day or the season.)

This black bean salsa (or, as my family likes to call it, "dip") is one of my favorite year-round recipes.  It takes less than ten minutes to prepare and is great as a snack, appetizer, party contribution, or even a side dish to your favorite Mexican meal.  The ingredients aren't set in stone--I make it a little differently every time--but I'll try to give the basic idea with possible variations.  The best part?  The ingredients are almost always available at the co-op.  You'll just need to buy tortilla chips.  I think Aldi has the best deal, at $1.67 a bag for several varieties.  Scott's/Kroger often has them on sale for $1, but it's a smaller bag.

Chunky Black Bean Salsa
Time:  10 minutes

1 can black beans, rinsed and drained
1 can whole corn, drained
1 can diced tomatoes with green chilies, drained
1 green bell pepper, diced
1 medium tomato (or 2 roma tomatoes), diced (optional--I usually leave them out in the winter, when good tomatoes are hard to come by)
mild or medium salsa, to taste (last time I used about 1/2 cup medium Chi-Chi's salsa)*

Combine all ingredients.  Serve with tortilla chips.  Pretend it's summer.

*For a dryer consistency, you can leave out the jarred salsa and instead season with chili powder and cumin to taste.

Sugared Asparagus

This is the recipe that turned me from an asparagus-hater into an asparagus-sort-of-lover.  (Don't worry, broccoli.  You're still my favorite dark green veggie.)  Seriously, though, how can you go wrong with butter and brown sugar?

The hardest part about making this recipe co-op worthy was cutting it down to fit a half-pound bag--the original recipe calls for two pounds.  You'll also want to make it within a day or two, since it tends to get mushy quickly.  (That's why I didn't post a picture.  My asparagus was a little sad-looking.)  The co-op asparagus also tends to be quite thin, which makes it nice and tender but also decreases cooking time.  Just keep an eye on it so it doesn't overcook.

Sugared Asparagus (from this recipe)
Time:  30 minutes
Serves:  2

1 T. butter
2 tsp. brown sugar
1/2 pound fresh asparagus
1/3 cup chicken broth

1. Prepare asparagus:  Snap off ends, then snap asparagus in half (for larger asparagus, break into 2-inch pieces).  Rinse.
2. In a medium skillet over medium-high, heat butter and brown sugar until sugar is dissolved.  Add asparagus pieces; saute for 2 minutes.  Stir in chicken broth; bring to a boil.
3. Reduce heat; cover and simmer 8-10 minutes or until asparagus is crisp-tender.  (Start checking after 5 minutes or so.)  Remove asparagus to a serving dish and keep warm.
4. Cook sauce, uncovered, until reduced by half (5-10 minutes).  Pour over asparagus and serve immediately.

Twice-"Baked" Potatoes

The thing I love so much about twice-baked potatoes is that you can basically do anything you want with them.  If you want to add three kinds of cheese, you can.  If you want to add a pound of bacon, you can.  If you want to add bacon and ham and cheese and sour cream and butter and more bacon, go for it.  Just don't blame me if your arteries explode from all the deliciousness.

I used red potatoes this time because I prefer the flavor, but regular russet potatoes are easier to work with because of their thicker skin.  Regardless of the type, leave a quarter-inch or so of the potato in the skin when you hollow it out--it will give the "shell" more stability.

If the potatoes are large enough, one per person plus a vegetable on the side is plenty for a meal.  Half a potato works well as a side dish.  You could also use several small potatoes and make appetizers.

Twice-"Baked" Potatoes
Serves:  2 (entree) or 4 (side)
Time:  1 hour

2 large potatoes
2-3 T. butter
2-3 T. milk
1/4 to 1/3 cup shredded cheese (I used cheddar)
1/4 cup chopped cooked ham or bacon
1 small green onion, thinly sliced (OR 2-3 T. chives, chopped)
dash pepper
dash paprika

1.  Prepare potatoes:  Clean with vegetable brush under running water.  Remove any eyes.  Pierce on both sides with a sharp fork.  Microwave in 2-minute increments, turning over each time, until easily pierced with a fork.  (Two large potatoes should take about 6-8 minutes.)  Cool for 10-15 minutes.  Slice in half lengthwise; allow to cool until potatoes can easily handled.

2.  Using a spoon, carefully hollow out the potato halves, creating four shallow "bowls."  (See note above.)  Using a potato masher, combine scooped-out potato, butter, and milk until smooth.  Stir in cheese, meat, and green onion or chives.  Season with pepper to taste.

3.  Spoon mixture back into potato skins.  Sprinkle with paprika.  Bake in a small cake pan or casserole at 350 F for 15-20 minutes, until heated through.

Variations:  Try mixing sour cream into the potato filling for a creamier consistency.  Experiment with different kinds of cheeses, including Parmesan or blue cheese.  Top with chopped steamed vegetables, such as broccoli, after baking.  The possibilities are endless!