Crunchy, tangy, spicy and packed with flavor. If this is eating right, we’ll take more!
With a renewed focus on taking good care of ourselves, we’ve been analyzing our fruit and vegetable intake. It is recommended by the Center of Disease Control and Prevention that adults our age consume two to three cups of vegetables a day. Our daily intake was not making the cut. We love flavor. We were not about to sit in front of cups of raw vegetables mindlessly eating in order to make the numbers. So we worked up a flavor-packed dressing and had a hard time putting the fork down.
Slaw with Spicy Almond Ginger Dressing
- 1/4 cup honey
- 1/4 cup extra virgin olive oil
- 1/4 cup brown rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp almond butter
- 1/4 tsp salt
- 1/2 tsp hot sauce (we like Cholula)
- 1 tsp powdered ginger
- 1/2 tsp granulated garlic
- 1/2 tsp spicy garlic sauce (in the Asian food section)
- 5 cups chopped vegetables (Cabbage and carrots should be the base. Add other vegetables to your liking. Bell peppers, edamame, broccoli… anything crunchy would work.)
- Sliced almonds or other nuts as garnish
- Whisk together honey, oils, vinegar, soy sauce, almond butter, salt, hot sauce, ginger, garlic and spicy garlic sauce to make dressing.
- Pour dressing over chopped vegetables. Toss.
- Serve slaw garnished with sliced almonds or other nuts.
This tangy and sweet salad dressing will encourage you to eat lots of healthy veggies. It’s working in our home.
‘Tis the season to begin replacing the overload of holiday sweets with heathful fruits and vegetables. I can’t say all the sweets are gone, but Jack and I are certainly shifting the balance away from the cookies and pastries. Ok, we admit it. Our diet was entirely too rich. It was only a matter of time before the decadent butter, hedonistic heavy cream, fabulously fatty fried chicken thighs and all the rest of it were going to get us. We’ve been pretty good about not going crazy with portions over the years, but we realize it’s time for a more realistic and healthful change.
I’ve been researching recipes and recipe books which earn the description “healthy.” I’m not too excited about what I’m finding thus far. I was looking for gourmet recipes which meet my standards and also will pass our would-you-be-happy-if-you-got-this-in-a-restaurant test. So, it looks like I have a new quest – the showcasing and creation of healthful gourmet recipes. Sounds like fun to me!
We love salads – especially those big, fill-a-dinner-plate mixes crowded with a variety of color and lots of tasty ingredients. This salad dressing recipe is not fat free, salt free or taste free. It was borne out the desire to use apple cider vinegar as opposed to my favorite, balsamic vinegar. Quality balsamic is expensive and elusive in Ulaanbaatar. Apple cider vinegar is abundant. I mixed onion, freshly cracked pepper and a pinch of salt into the standard oil and vinegar dressing ratio. I then added Dijon mustard to emulsify the dressing and mixed in honey to balance the acid in the vinegar. Voila, a delicious dressing. Tonight it is going on a layered salad stacked with romaine lettuce, carrots, tomatoes, English cucumbers, and spring squash. It’s topped with Jack’s roasted skinless chicken thighs, pine nuts, sun dried tomatoes and a few flavorful shaves of parmesan cheese. Served with a mellow glass of wine and a slice of French bread, and we have ourselves a heart-healthy meal that passes the would-you-be-happy-if-you-got-this-in-a-restaurant test.
Honey Apple Cider Vinaigrette
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tsp Dijon mustard
- 2 tbsp honey
- 1/4 tsp freshly ground pepper
- 1 tbsp dried onions
- pinch salt
- Put all ingredients in a jar with a tight fitting lid. Shake vigorously.
- Store unused dressing in a glass container with a tight fitting lid in the refrigerator.
Sweet and sour, savory custard-like dressing sets this potato salad apart from the traditional.
Summer celebrations, potluck gatherings and warm weather inspire me to prepare delicious cold salads so we’re ready for anything. We enjoyed our roasted potato and caramelized onion salad so much, we wanted to try another potato salad. I thumbed through a 30-year old cookbook a friend gave me from her toss-before-I-move pile. It was one of those community collection recipe books. Many of the recipes were tried and true, but not particularly inspired. But in between a lima bean salad and a recipe for marinating mushrooms, there was a Pennsylvania German potato salad that sounded delicious. Seeing how Jack is the expert on all things Pennsylvania (compared to me, anyway), I asked him if he ever had this salad. He remembered many summertime meals featuring this style of potato salad when he was growing up in Pennsylvania.
Inspired by Janet Jokinen, author of the original recipe, I set out to create my own version of Pennsylvania German potato salad. I cut the sugar and upped the flavors by adding German-style stone-ground mustard, seasonings, and, of course, bacon. My favorite thing about the salad is the dressing. Cooking the egg-based dressing in a double boiler produces a rich, savory custard. We made a double batch of the dressing to keep in the refrigerator in anticipation of future potato salad cravings.
Pennsylvania German Potato Salad
- 6 large potatoes, cooked and diced into bite-sized pieces
- 1 cup chopped celery
- 3 hard-boiled eggs, diced
- chopped chives to taste
- 4 slices thick cut bacon – diced, cooked, and drained
- smoked paprika
- chopped parsley
- 7 tbsp granulated sugar
- 1 tbsp all purpose flour
- 2 tsp German mustard
- 1 tbsp salt
- 2 tbsp dried minced onions
- 2 eggs, beaten
- 2/3 cup apple cider vinegar
- 1 tbsp water
- Bring water to a simmer in bottom of double boiler.
- Mix dressing ingredients in top of double boiler.
- Stir dressing continuously over simmering water until thickened. Dressing will coat back of wooden spoon when done.
- In a large bowl, combine potatoes, celery, diced eggs, chives, and bacon.
- Toss potato mixture with dressing.
- Garnish with smoked paprika and chopped parsley.
- Serve warm or chilled.
Egg yolk flowing like lava over delicious meatloaf and melted gouda cheese. We haven’t even put the chipotle sauce on yet…
My grandmother made meatloaf. My mother made the same meatloaf. Ground beef, an egg or two, breadcrumbs, milk, a dash of salt, a few grinds of pepper. Put it in a loaf pan, top it with ketchup, bake it, slice it, serve it with mashed potatoes. Not as tasty as a grilled hamburger… In fact, those meatloaf recipes of the past weren’t as good as a lot of things, and so for many of us this traditional dish has fallen by the wayside.
Time to look at meatloaf in a new way. Think of the following recipe as a foundation to come up with your own twist on this iconic American comfort food.
We served slices of the finished meatloaf on pan-toasted beer bread, one side of which was covered with melted gouda cheese. The poached egg on top – not an idea original to us – was perfect. After five miles of hiking through the city of Ulaanbaatar on a sunny, sub-freezing day in Mongolia, we had little difficulty polishing off these hot, hearty sandwiches.
Smoky Chipotle Meatloaf Sandwich
- 1/3 pound thick-cut bacon, diced small
- 1 tbsp olive oil
- 3/4 cup onion diced fine
- 3/4 cup yellow or orange bell pepper diced fine
- 1 large egg
- 1 cup diced crimini mushrooms (or other fresh mushroom)
- 1/2 tbsp soy sauce
- 1/2 tbsp Worcestershire sauce
- 1/2 tsp powdered chipotle chili pepper
- 1/2 tsp smoked paprika
- 1/2 tbsp dry oregano
- 1 tsp smoked sea salt (or use regular salt)
- a few grinds black pepper
- 1 1/2 pounds ground beef
- 2 cups fresh bread crumbs
- 2 cups grated mozzarella
- 1/2 cup milk
- 1/2 cup chipotle barbecue sauce (see recipe below)
- Grease a 9″ x 5″ loaf pan with butter. You will need a sheet of aluminum foil to cover this pan.
- Set oven rack to center position and preheat oven to 350 degrees F (175 C).
- In a pan over medium heat, fry bacon until thoroughly cooked but not crisp. Remove bacon and set aside. Save bacon grease in pan.
- Over medium heat, add olive oil to bacon grease. Add diced onions and cook for about 1 minute, stirring occasionally. Add diced bell peppers and continue cooking and stirring occasionally till onions turn translucent and bell peppers are soft. Remove onions and bell peppers from pan and set aside to cool.
- Place egg in a large bowl. Add soy sauce, Worcestershire sauce, powdered chipotle, paprika, oregano, salt and black pepper. Whisk together.
- To the egg mixture, add all remaining ingredients except the barbecue sauce. Gently fold everything together with your hands. Keep in mind that while you do want everything evenly mixed together, the less you handle the ground beef, the better the texture of your baked loaf will be.
- Place meat mixture in greased loaf pan, pressing down as you would a hamburger. Slightly indenting the center will result in a finished loaf with a more even top, as the center will rise when baking.
- Top the loaf with chipotle barbecue sauce, cover pan with aluminum foil and place in oven.
- Bake for 20 minutes. Remove foil and continue baking for 40 minutes.
- Remove loaf from oven. Let rest for 10 minutes. Gently flip the loaf out onto a serving platter.
- Melt a slice of gouda cheese on pan-fried toast made from rustic bread. Place a slice of meatloaf on the toast with the cheese, slather the other slice of toast with additional chipotle barbecue sauce, place a poached or easy-over egg atop the meatloaf and dig in.
Chipotle Barbecue Sauce
Ingredients (When adding the seasonings, begin with a little and add more to taste.)
- 6-ounce can tomato paste
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 cloves minced garlic
- 1/2 tsp smoked sea salt
- 1 tsp dry oregano
- 1/2 tsp smoked paprika
- 1/2 tsp powdered chipotle chili pepper
- couple grinds black pepper
- water, as necessary, to achieve desired consistency. The sauce should be fairly thick.
- Combine ingredients in a pot.
- Simmer over low heat for about 10 minutes, stirring frequently.
- Place about 1 tbsp of good olive oil in a frying pan for each slice of bread to be toasted.
- Over medium heat, bring oil to a soft sizzle.
- Reduce heat to medium-low and place the bread slices in the pan and fry for about 2 minutes on each side, until surface is golden and crispy.
- For an extra kick of garlic, coat one side of each slice with olive oil and top with minced garlic. Take care not to burn the garlic. This is a family favorite.
Bacon? Smoked salmon? Leaks? Mushrooms? Smoked cheese? Pick your ingredients and bake them into this deliciously fluffy frittata.
We love our weekends – time to cook a special breakfast or brunch and linger over it with a second cup of coffee and a good book of poetry. Adaptable to a wide range of ingredients, frittatas are among our favorite weekend breakfasts.
One key to turning out a great frittata is to use the right pan. We’ve been using Swiss Diamond nonstick cookware for years and are big fans. Sunny-side up, scrambled, or easy over, eggs slow-cooked over low heat in these pans are a revelation. And although the word frittata has its etymological roots in the Italian friggere, which means “fried,” we usually bake ours. Sautéing vegetables before they go into the egg mixture brings out their sweetness, drives off excess moisture and allows for a richer balance of flavors. And the key to a super fluffy frittata? Separate out the yolks and whip the whites into fluffy peaks, then fold them into whatever mixture of egg yolks, cheese, meat and vegetables you’ve prepared. Here’s how we made ours this morning.
Ingredients (Serves 4)
- 8″ nonstick, oven-safe frying pan with lid. Swiss Diamond pans have heavy bottoms and non-stick cooking surfaces that are perfect for this, and they’re oven safe.
- 2 strips thick bacon
- 1/3 cup yellow bell pepper, chopped coarse
- 1/3 cup onion, chopped coarse
- 1/3 cup fresh mushrooms, chopped coarse
- 1 clove garlic, chopped coarse
- 1 tablespoon butter + 1 tablespoon extra virgin olive oil (for sautéing vegetables)
- 2 tbsp white wine, sherry or mirin
- 1 tablespoon olive (for frittata pan)
- 1 cup shredded cheese such as smoked gouda
- 4 eggs
- smoked sea salt (or regular sea salt)
- freshly ground black pepper
- 1/2 teaspoon ground chili pepper, separated into equal portions. We used Penzeys Southwest Seasoning which is a blend of sweet ancho, oregano, cayenne pepper, cumin, chipotle pepper and cilantro.
- Caviar (optional)
- Adjust oven rack to center position and preheat oven to 325 degrees F (160 degrees C)
- Cut bacon into small pieces. In a medium-sized pan, fry over medium heat till edges are crisp. Drain on paper towels.
- Wipe excess bacon grease from pan. Add butter and olive oil. Heat over medium till just sizzling. Add onions and sauté for two minutes, stirring occasionally. Add white wine, bell peppers, sea salt, black pepper and ground pepper, stirring occasionally. If necessary, turn heat up slightly to drive off excess liquid. Cook till onions turn translucent. Remove from heat and transfer to a bowl to cool slightly (so that when added to the egg yolks, they don’t cook them).
- Separate egg yolks and whites into two sufficiently large bowls.
- Use a blender or whisk attachment to whip egg whites to fluffy peaks. Set aside.
- To the egg yolks, add vegetables, bacon, shredded cheese, remaining ground pepper, and additional salt and black pepper to taste. Mix thoroughly.
- Gently fold egg whites into egg yolk mixture.
- Add olive oil to 8″ frying pan. Pour mixture into pan. Cover with lid and place into preheated oven. Check in 15 minutes. Expect total cooking time to be about 25 minutes.
- Garnish with caviar and serve hot.
We enjoyed our frittata with sautéed mushroom caps, summer squash, big mugs of coffee and Czeslaw Misosz’s poetry anthology, A Book of Luminous Things.
The leftover stock from oven-cooked Wagon Wheel Baby Back Ribs is the base for one of the best soups we’ve ever enjoyed.
This soup doesn’t really have much to do with cowboys, except that if we were cowboys, this would be what we’d want to eat around the campfire. A cold night, wolves howling in the darkness, shooting stars above, a roaring fire cracking and sparking, a properly chilled Riesling… (We’re the kinds of cowboys who pack stemware.)
- 2 cups leftover liquid from Wagon Wheel Ribs
- 1 pound leftover baby back ribs, meat cut from bone and sliced into bite-sized chunks
- leftover bones, cracked
- leftover potatoes, beans and onions
- fresh sweet corn from one or two cobs (1 – 2 cups)
- 1 cup smoked gouda cheese, shredded
- bay leaf
- additional potatoes, cut into large chunks, salted and seasoned as desired
- additional spices and seasonings such as chili powder, jerk rub, Cholula sauce, Mongolian fire oil, oregano, mesquite seasoning, salt and pepper, as desired
- sour cream
- Place leftover ingredients from Wagon Wheel Ribs (liquid, meat, bones, potatoes, beans, onions) and bay leaf in a medium-sized pot and heat over medium heat, stirring occasionally. Simmer.
- Meanwhile, place olive oil in a skillet and heat over medium heat. Add chunks of additional potatoes, seasoned as desired with salt, pepper, Cholula sauce and jerk rub. Cook till tender.
- Add potatoes to soup. Stir in sweet corn and gouda cheese. Add additional seasonings if desired.
- Serve piping hot with a dollop of sour cream.
Look Ma, no grill! Seasoned just right and slow cooked in the oven in a large pan along with potatoes and onions, these baby back ribs come out sweet, spicy, tangy and falling off the bone. See recipe below.
Oftentimes camp cooking proves to be the mother of invention. On a rainy, windy evening in Seward, outdoor grilling was out of the picture. But our appetites were already set on baby back ribs…
This one-pan method for baby back ribs is sure to be a crowd pleaser and is as close to no-fuss cooking as you can get. Cleanup’s a breeze, too. We use a 12.5″ Swiss Diamond pan – our wagon wheel – for this kind of cooking. It’s heavy, oven-safe and non-stick. Mirin, a very sweet rice wine used liberally in Japanese cooking, gives this dish a pleasant sweetness complementing the heat.
Wagon Wheel Ribs
- 1 set baby back ribs, cut into individual-sized servings of 2 to 4 ribs each
- a few small potatoes, some cut into large chunks, others left whole
- 1 large sweet onion, chopped coarse
- 2 cups black beans, already cooked
- 4 cloves garlic, chopped coarse
- mirin (or substitute a little sherry and honey)
- olive oil
- Cholula sauce
- Mongolian fire oil
- mesquite seasoning (optional)
- a chili-based dry rub with some heat such as Jamaican jerk rub or any rub featuring powdered chili, oregano, cinnamon and similar seasonings
- sea salt
- freshly cracked pepper
- Preheat oven to 300 degrees F. (The oven in our camper only goes down to 300 degrees. You can cook these ribs more slowly and at a lower temperature if you prefer.)
- Rub plenty of the dry chili-based rub into each set of ribs. Set aside.
- Place roughly equal portions of mirin, Cholula sauce and olive oil in a large, oven-safe frying pan (one that has a lid) and mix together over low heat. Stir in a little Mongolia fire oil or similarly spicy oil. Stir in mesquite seasoning, salt and pepper. There should be enough liquid to amply cover the bottom of the pan.
- Add the ribs to the pan, turning each piece so that they are coated with liquid. Place meat side down, cover the pan with a lid and place in the oven. Cook for 30 minutes.
- Remove the pan from the oven. Turn the ribs over so that they are bone side down. Add garlic, onions, potatoes and beans. Cover the pan and return to the oven. Cook for an additional hour.
- Test the meat and potatoes with a fork for tenderness. Meat should easily come off the bone. (Save the liquid for delicious Cowboy Soup.)
A dry or semi-dry Riesling is an ideal wine to pair with spicy pork ribs.