Teriyaki Chicken with Mushrooms & Asparagus

Inspiration for this weeks meal never really came to me, so I took a meal that I did have there (teriyaki chicken) and added the fresh vegetables we got from the farm this week.

I did make my own teriyaki sauce, so here is the recipe I used: 

Ingredients

1/2 cup soy sauce-
  I used low sodium
1/2 cup dry sherry
2/3 cup mirin
2 tablespoons sugar-
  I used brown sugar

Directions

Combine all ingredients in a saucepan and bring to a boil, then reduce heat to low and simmer until reduced to about 3/4 cup, about 15 minutes. Pour into a shallow bowl to cool.  It can be kept refrigerated for up to 5 days.

I cooked the chicken, then the veggies, and then added the sauce and let it all finish cooking together.  Next time I will marinate the chicken in it first.

Week 13: Vancouver, B.C.

After a week off for Spring Break, I am back and a bit stumped this week.  We traveled to Vancouver in June of 2007 prior to our Alaskan cruise.  Through a family friend we were able to get hooked up at the penthouse of the Sandman hotel- awesome room!  We enjoyed exploring the city and I have great memories, but draw a complete blank when it comes to what we ate.  That doesn't mean it wasn't good...maybe had more to do that Zachary was 10 months at the time, so meals were quick and on the go. 

So when researching food from that area, I found some common themes- Salmon and Asian inspired dishes.  Vancouver is known for good sushi (Dan had some while we were there), but I am not a fan.  I am also not a huge fan of salmon, though I wish I was since it is good for you.  As I write this I have no clue what I will be cooking this week...maybe we need to go back.

Cheese Steak

The cheese steak we had last night probably would not qualify as a traditional Philly Cheese Steak, but in this journey I also want to make sure that I am watching costs, health, and trying not to buy too many ingredients that we usually wouldn't buy or that I would only use once (i.e cheese whiz).

Ingredients

1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub rolls

1/2 lb roast beef , rib eye, or any other meat thinly sliced

1 white onion (thinly sliced)

1 green bell pepper (thinly sliced) (optional)

1/2 lb provolone cheese (thinly sliced)                                              

extra virgin olive oil (for grilling)

salt and pepper

 ketchup (optional topping)

Directions

1. Heat a griddle or a large saute pan over medium-high heat.

2. When hot, cover bottom with olive oil.

3. Add the onions and bell pepper and cook, stirring, until caramelized, which will take about 6 to 8 minutes.

4. Add the salt and pepper, and cook for about 30 seconds.

5. Then, push the mixture off to one side of the griddle.

6. Add the meat to the hot part of the griddle.

7. Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with two spatulas, until the meat is not pink, which should take about 2 minutes.

8. Mix the meat and the caramelized onions and bell pepper together.

9. Divide into 2 portions, and top both portions with the cheese to melt.

10. If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.

11. Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.

12. When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

Week 12: Philadelphia, PA

The only time Dan and I have been to the Philly area together was to attend a surprise party for one of his friends.  We didn't do any touristy things, though I have done those before.  Philadelphia is a city filled with history and many landmarks. But the main reason for Philadelphia making our list was so that we could have a good excuse for a Philly Cheese Steak! 



Picture copied from on-line image



Crab Cakes

Ok so this week I was a little spoiled since I am using the crab cake recipe from Dinner Done and I just so happened to have some in my freezer.  So all I had to do was cook them!  I am very thankful to have found a place like Dinner Done (http://www.dinnerdone.com/) and grateful that they shared the recipe with me.



Ingredients & Preparation

1.   In a large bowl, whisk two eggs. 

2.   Add to the eggs:

·         ¼ cup pimentos, drained

·         ¼ cup green onion

·         ¼ cup diced onion

·         ¼ cup mayonnaise

·         1 Tbls fresh parsley

·         1 Tbls Old Bay Seasoning

·         ½ tsp pepper

·         1 cup Panko breadcrumbs           

3.   Gently fold in 1 can crab meat using a large spoon.

4.    Form the patties.  Place patties in pan.  If patties aren’t holding together, add a little more mayo or an egg to the mix.  If they are too wet, add more Panko. Makes around 8 patties.

5.   These are best sautéed, but if you think you will be baking them, you may want to sprinkle a little extra Panko on each crab cake for extra crunch.

You can make these and freeze them and then thaw as needed. Mmmm good!

Next week we are packing the car and traveling two hours north of D.C. to the city of brotherly love!

Week 11: Washington D.C.

This week just so happened to coincide with a trip back to DC to see the in-laws, Cherry Blossoms, and Washington Capitals.  I moved to the DC area after graduate school and stayed longer than planned because I met Dan there.  We lived in Fairfax, VA for six years and both our kids were born there.  So the whole area has many memories for us.  One of our favorite things to do in DC was to explore new restaurants, especially during Restaurant Week twice a year. 

You can find all types of food in DC, so instead of trying to pick a dish from one of our favorite restaurants, I am going to cook a meal that is often associated with the area- Crab Cakes!

Deep Dish Pizza

There are many recipes out there when you google "Chicago Deep Dish Pizza", so finding the most authentic is almost impossible.  I read over many of them and once again just kind of created one based on ingredients I had and what sounded good to me.  The result was a delicious pizza!

Ingredients

1/4 ounce active dry yeast (2 1/4 tsps)

1 1/4 cups lukewarm water

1 teaspoon sugar

3 1/4 cups all purpose flour, plus more for dusting

1 teaspoon table salt

 

1/2 cup olive oil, plus more olive oil, for oiling bowl and pan

Directions

1. In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
2. Cover with plastic wrap and let rise in a warm place for 20 minutes.
3. Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
4. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
5. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands.
6. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
7. Lightly oil a large bowl. Add the dough and turn to coat on all sides.
8. Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
9. Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
10. When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
11. Let the dough rise in the pan for 15 to 20 minutes.
12. Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
13. Preheat the oven to 475°F (220°C). Prick the dough bottom with a fork at 1/2-inch intervals and parbake the crust for exactly 4 minutes in the preheated oven. Brush the crust lightly with olive oil.
14. Lower the oven to 425°F. Add toppings to the parbaked crust and bake in the over for 25-30 minutes.  Remove from the oven and let sit for 10 minutes before cutting.

I layered the crust with shredded mozzarella, italian sausage, and a can of diced tomatoes (drained).  I used my cast iron skillet to bake the pizza.