Monday, March 28, 2011

Hamburger Steaks with Spicy Sweet Tomato Sauce, Caramelized Onions, Mushrooms, and Cheddar

I made hamburger steaks for my family last week for the very first time. You'd think I had invented the tastiest food ever made. They LOVED it and have asked for it again this week. I fancied them up a bit this time around, though.

Hamburger Steaks with Spicy Sweet Tomato Sauce, Cheddar, Caramelized Onions, and Mushrooms

1 tbs butter
1 red onion, sliced
1 cup sliced mushrooms
1 15 oz can stewed tomatoes
1 small chipotle chili pepper
1/2 cup prepared bbq sauce
1 small peach, sliced, skin and pit removed
pinch salt
4 lbs ground meat (i used a combo of ground turkey and ground beef)
3 tbs Worcestershire sauce
salt and pepper
sharp cheddar cheese, sliced

Start the onions and mushrooms by melting the butter in a skillet over medium high heat. Add the onions and a pinch of salt and bring the heat down to medium. Let onions cook for about 30 minutes, stirring occasionally. Add the mushrooms and cook an additional 10 minutes. Your onions should be a beautiful golden brown.

While the onions cook, start the sauce by pureeing the tomatoes, chili pepper, bbq sauce, salt, and peach in a food processor until almost smooth. Pour into a small sauce pan and bring to an even simmer. Let simmer until dinner is almost ready, then remove from heat to let cool just before serving.

For the hamburger steaks, mix the ground meat, Worcestershire sauce, and desired amount of salt and pepper. Shape mixture into 8 oval shaped patties and cook on a griddle or skillet, medium high heat, 8 minutes on each side or until no pink juices remain (i do like my beef a little rarer, but since i used ground turkey, i did not want any visible pink). Before removing each patty from heat, spread a bit of the tomato sauce and top with a slice of cheddar and let melt.

To serve, plate each patty and scoop a generous helping of your caramelized onions and mushrooms on top of the melted cheddar. A simple salad and seasonal fruit are great compliments.

Friday, March 25, 2011

It's called "Reverse"

i created a tumblr.

daily dodd

*warning. it will be nothing like "Such is This". it will be like my facebook. which i do not have anymore.

what you can expect: something every day. sometimes twice (or thrice) a day. sometimes old pics, but mostly new pics, quips, and quotes from daily family life.

so quit pestering me already about missing me on facebook. you know who you are....

Monday, March 14, 2011

Lenten Lunch on a Monday

I gave up leavened bread for Lent. heard me right. I, the sandwich lover, gave up all breads containing yeast, baking soda and powder. I also gave up coffee, but that is not pertinent in regards to this post (but you can emote sympathizing tongue clicks my way).

I did allow myself to browse the endless aisles of wheat goodies in search for convenience items made without leavening and was able to procure a few boxes of simple crackers. I splurged on some specialty cheeses and stocked up on meats (which I do not eat much of, but felt inclined to eat more of so my belly would feel full. that's not scientific, just what my brain came up with).

Today's lunch was quite satisfying. I purchased some Dubliner cheese (in honor of the forthcoming Irish holiday), boiled some chicken, and assembled a meager luncheon masterpiece.

I have included a chicken salad recipe that I used today, but my chicken salads vary from day to day and season to season. Feel free to experiment with other additions. A few of my other favorites are pecans and cranberries, curry and grapes, dill and lemon zest, or bacon and shredded carrot. You could also replace the tomatoes with sprouts or cucumber slices. If I were going completely wheat free, the Dubliner is such a sturdy cheese that it could stand in for the cracker and hold up under the salad and tomato.

Simple Chicken Salad on Crackers with Tomatoes and Dubliner Cheese

1 large boneless, skinless chicken breast, boiled and shredded (or 1 12oz can of good quality, organic chicken breast)
2 small stalks celery, minced
1 green onion, dark tops and root removed, thinly sliced
1 cup real mayonnaise (or more to taste, you can also use a light real mayo)
1 small sweet apple (such as gala or lady pink), chopped (keep the skin on)
salt and pepper to taste
3 or 4 thin slices of Dubliner Cheese (or another aged, sweet, hard cheese) Crackers (I used Carr's Table Water Crackers with Cracked Pepper)
2-3 slices of tomato, cut into fourths

Mix the first 6 ingredients together in a medium bowl to make the chicken salad. On each cracker place about a tablespoon of the chicken salad, then top with half of a cheese slice, and cap it with a tomato. Munch.
Served here with honeydew wedges.

Now it is almost 4 and I am fighting a hunger twinge. Perhaps I should divulge in my new favorite snack, Oikos Organic Greek Yogurt with Caramel. Yes, you can die happy eating this way.

Tuesday, March 1, 2011

In the way of the leftover rice noodles (and more pics of sushi to make you jealous)

After our evening of Asian sinfulness, I had leftover rice noodles and assorted Vietnamese Spring
Roll fillings, along with that delicious Peanut Sauce. What to do, what to do? But, of course! Rice Noodle Salad.

Next Day Cold Rice Noodle Salad with Peanut Sauce

1 small package rice noodles, cooked and cooled (about 2 1/2 cups cooked)
about 1 cup thinly sliced veggies (cucumbers, zucchini, carrots, red pepper, green onion, etc)
a few sprigs of cilantro and/or mint, torn to smaller bits, plus a few more for garnish
1 cup Peanut Sauce (recipe follows), room temperature (start with the least amount, but add more if you like it a bit saucy)

Place all ingredients in a medium bowl and mix until sauce coats everything. Let sit room temp for 20 minutes to let the flavors become friends. Enjoy.

Vietnamese Peanut Sauce (for the dipping of Fresh Spring Rolls or for this salad)

1 tbs peanut oil
2 garlic cloves, minced
1 tsp chili paste or sriracha sauce (optional)
2 tbs tomato paste
1/2 c broth or water
2-3 tbs peanut butter
3/4 tsp sugar
1/2 cup hoisin sauce

Heat oil and add garlic, chili paste, and tomato paste. Cook until garlic is golden brown. Add the broth, peanut butter, sugar, and hoisin sauce. Whisk untill the mixture is smooth. Let it come to a nice rolling bubble, then reduce heat and let simmer 3 minutes, stirring frequently. Let cool before serving with Vietnamese Spring Rolls or for the Cold Rice Noodle Salad.

And one more sushi pic, because jealousy if very becoming of you.


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