I am no longer blogging at mangerchine.blogspot.com.
Please come visit my new site shannonmangerchine.com.
Saturday, December 30, 2017
Monday, November 20, 2017
Sweet Chili Salmon
Sweet Chili Salmon
This was easily one of our fave meal ever and will be a repeat at our house.
-4 salmon steaks or fillets
-1/4 c sweet chili sauce
-1 Tbsp soy sauce
-juice of 1 lime
Whisk together sweet chili sauce, soy sauce and lime juice. Pour over salmon fillets and marinate 30 minutes- 4 hours. Shake excess sauce off of fish. Bake at 400 for 12-15 minutes.
While salmon is baking, pour the marinade into a small pot, bring to a boil and simmer for at least 10 minutes until sauce reduces and thickens.
Top fish with sauce and scallions and/ or sesame seeds for garnish.
Kale Caesar Salad
Kale Caesar Salad
This is our current favorite salad. The flavors are simple enough to compliment most meals. I like to toss the dressing with the kale about 30 minutes prior to serving to allow the kale some time to break down. The kale is sturdy enough that you can dress the salad and it will still be good for most of the day.
-1 bunch kale, washed and torn into bite sized pieces
-1/2 cup shaved parmesan cheese
Dressing
-1/2 c olive oil
-1/2 c lemon juice
-2 cloves garlic
-1 Tbsp dijon mustard
-1 tsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
Combine dressing ingredients in a blender or food processor and mix well. Toss with kale and parmesan and serve.
Thursday, October 19, 2017
Pumpkkin Mac and Cheese with Roasted Brussels Sprouts and Cauliflower
Pumpkin Mac and Cheese with Roasted Brussels Sprouts and Cauliflower
This dish screams fall to me. I love the way the flavors of nutmeg, sage, gouda, pumpkin and the vegetables all compliment each other.
-1 lb brussels sprouts, sliced in half and outer leaves removed
-2 Tbsp olive oil
-1 1/2 tsp salt, divided use
-1 box rotini pasta of choice (can use whole wheat, glutenfree, etc.), cooked according to package directions
-2 Tbsp butter
-2 Tbsp flour
-2 c milk
-8 oz smoked gouda, shredded, divided use
-8 oz sharp cheddar, shredded, divided use
-1 can (15 oz) pumpkin (NOT pumpkin pie filling)
-1/4 tsp pepper
-1/8 tsp nutmeg
-1/8 tsp nutmeg
-1 tsp ground sage
Preheat the oven to 400°. Toss cauliflower and Brussels sprouts with olive oil, and 1 tsp salt. Spread in an even layer on a greased baking sheet. Roast for 30 minutes, stirring halfway through.
While the vegetables roast, melt the butter in a large pot over medium heat. Sprinkle in the flour, cooking stirring constantly for 2-3 minutes, until the flour is golden. Add milk and broth and whisk, Whisk in milk and simmer 4 to 5 minutes, until it thickens slightly. Season with 1/2 teaspoon salt, pepper, nutmeg and sage. Stir in cheese, reserving 1/4 c of each cheese on the side. Continue to cook and stir until the cheese melts. Stir in pumpkin. Remove from heat, add the cooked rotini and mix well. Stir in the vegetables. Pour into a greased casserole, top with reserved cheese and bake at 350 for 20 minutes.
Preheat the oven to 400°. Toss cauliflower and Brussels sprouts with olive oil, and 1 tsp salt. Spread in an even layer on a greased baking sheet. Roast for 30 minutes, stirring halfway through.
While the vegetables roast, melt the butter in a large pot over medium heat. Sprinkle in the flour, cooking stirring constantly for 2-3 minutes, until the flour is golden. Add milk and broth and whisk, Whisk in milk and simmer 4 to 5 minutes, until it thickens slightly. Season with 1/2 teaspoon salt, pepper, nutmeg and sage. Stir in cheese, reserving 1/4 c of each cheese on the side. Continue to cook and stir until the cheese melts. Stir in pumpkin. Remove from heat, add the cooked rotini and mix well. Stir in the vegetables. Pour into a greased casserole, top with reserved cheese and bake at 350 for 20 minutes.
Chili Lime Melon
Chili Lime Melon
This is a sophisticated twist on a bowl of fruit. It is reminiscent of the flavors found in a South American fruit salad. The cilantro and chili powder add a depth of complexity making this a great side dish or salad for brunch, lunch or dinner. You could use any melon you desire here (honeydew, cantaloupe or watermelon) or a combination of all 3).
-1 melon (the size of a basketball), cut into bite sized chunks
-zest and juice of 1 lime
-1/4 tsp salt
-1/2 tsp chili powder
-1-2 Tbsp honey
-1/2 bunch cilantro, chopped
In a medium bowl, whisk together the lime zest and juice, salt, chili powder and honey. Toss with the melon. Sprinkle with cilantro and serve.
Rosemary Focaccia
Rosemary Focaccia
This is my favorite bread that I've ever made. The texture, moisture and flavor are perfectly balanced. You could dress it up a little by topping with grape tomatoes, olives, chopped garlic, fresh rosemary or grated cheese before baking.
-1 3/4 cups warm water
-1 Tbsp active dry yeast
-1 Tbsp sugar
-5 cups all-purpose flour, plus additional for kneading
-1 Tbsp dried rosemary
-1 Tbsp sea salt, plus more for sprinkling
-1 cup extra-virgin olive oil, divided
In a small bowl, stir the sugar into the water. Sprinkle the yeast over top of the water. Put the bowl in a warm place for 15 minutes.
In the bowl of a mixer fitted with a dough hook, combine the flour, rosemary, 1 tablespoon of salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with a kitchen towel dampened with warm water and put it in a warm place until the dough has doubled in size, at least 1 hour.
Coat a 13x9 pan with the remaining 1/2 cup olive oil. Put the dough into the pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.
Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
Sprinkle the top of the focaccia with sea salt. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
-1 Tbsp sea salt, plus more for sprinkling
-1 cup extra-virgin olive oil, divided
In a small bowl, stir the sugar into the water. Sprinkle the yeast over top of the water. Put the bowl in a warm place for 15 minutes.
In the bowl of a mixer fitted with a dough hook, combine the flour, rosemary, 1 tablespoon of salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with a kitchen towel dampened with warm water and put it in a warm place until the dough has doubled in size, at least 1 hour.
Coat a 13x9 pan with the remaining 1/2 cup olive oil. Put the dough into the pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.
Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
Sprinkle the top of the focaccia with sea salt. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
Monday, September 18, 2017
Egg Roll Bowl
Egg Roll Bowl
This is a quick, easy yet delicious meal.
-1 lb lean ground pork
-2 Tbsp sesame oil
-1 Tbsp minced ginger
-4 cloves garlic, minced
-4 Tbsp soy sauce
-2 Tbsp honey or brown sugar
-1 Tbsp rice vinegar
-1 Tbsp sriracha
-6 c coleslaw mix (or shredded cabbage and carrots)
-4 scallions
-sesame seeds and 2 additional raw scallions for topping
Sriracha Mayo Sauce
-1/4 c mayo
-1 Tbsp sriracha
-1 Tbsp rice vinegar
Combine ingredients for sriracha mayo sauce and set aside.
Heat sesame oil in wok or large skillet over medium heat. Add ginger, saute 1 minute. Add garlic, saute 1 additional minute. Add pork, cook for 10 minutes, stirring often and breaking up pork with spoon. Add coleslaw mix, continue to cook until cabbage has softened, 5-10 minutes. While cabbage cooks, stir together soy sauce through sriracha. Once cabbage is softened add soy sauce mixture and scallions to the pan. Turn off heat and stir everything well. Serve in bowl with sesame seeds and scallions for topping and drizzled with the sriracha mayo sauce.
Subscribe to:
Posts (Atom)