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Here are a few recipes that I hope will make your mealtimes easier and, at the same time, delicious. I hope that they will add pleasure to your life. Salads
Entrees
Sides
Good ways to make a salad more interesting. Experiment to get away from the same old, boring salad and it’s always easy if it’s simple and you use seasonal fruits and vegetables from your local farmers’ market or supermarket. The East Atlanta Village on Thursdays beginning at 4 PM is a good one, as well as outside The Shed Restaurant in Glenwood Park on Saturday mornings. I have taken to adding orange slices lately with the leftover orange juice to top off the greens. This is a bit labor-intensive, but there’s always a little time waiting for foods to cook. Our daughter, Edi, likes sliced peaches added. Apples are also good. Jarred artichoke hearts (marinated or not) and jarred grilled red peppers are good.
4 large tomatoes, sliced Arrange tomatoes on platter. Sprinkle with olives and cheese. Drizzle with enough dressing to coat. Serve, passing remaining dressing separately. Spinach Salad with Dried Cherries 10 ounces baby spinach Toss spinach, cherries and pumpkin seeds in a bowl and serve. *Look for pumpkin seeds next to nuts, usually at Dekalb Farmers Market. To toast, spread in single layer in the oven at 350 degrees for about 10 minutes, until puffed and golden. I then put these in a bag in the freezer for future use in this salad, which is popular in my house. Growing up, this was another staple in our house. 1 – 1/12 # round or flank steak, or whatever you’d like. Most steaks are good if you tenderize them in whole milk for an hour or so, even better overnight. I also sometimes put them in a freezer bag in milk to save time later. The milk must be rinsed off before cooking. The marinade: 1/4 cup soy sauce Mix it all together and put it in a bag to marinate 30 minutes to an hour or overnight. Whatever time you have – even wihile the other ingredients are cooking. Drain the steak and cook, either on the grill, or in a pan. Until desired doneness. Heat the marinate to boiling for a few minutes, adding water if it becomes too thick. Slice steak thinly and pour marinade on top. You can also serve this on top of rice. Adding frozen stir-fry veggies is also a good addition.You can also add microwave-cooked veggies to mix. I keep whole ginger in my freezer in a freezer bag. When a recipe calls for ‘fresh grated ginger’, I simply take out the piece and grate it into the recipe. It’s very, very convenient and I always have ginger on hand. Easy Grilled Pork Tenderloin 1 1/2 pounds pork tenderloin Heat your grill. Lay out 2-3 layers, depending on quality, of your foil, enough to wrap tenderloin completely. Place tenderloin in middle of foil, pour on the olive oil and other seasonings, spreading as best you can. Wrap tightly. Place foil-wrapped tenderloin in center of grill, making sure there will be no burnt areas. Grill until meat thermometer inserted registers about 150 -165 degrees or so, well above the 137 degrees necessary, while producing a juicy, tender and safe tenderloin. Keep it covered and let it rest for a few minutes. Slice tenderloin and place on a platter and serve with a simple salad or a side vegetable. Pork Tenderloin is always easy and delicious. Sauteed Chicken with Herbs, Garlic and Wine 1-2 tsp minced garlic from a jar Heat oil in skillet on medium-high, add chicken, garlic and herbs and cook briskly for five minutes, turning, to brown lightly, 4 minutes per side. Pour in wine, bring to boil, reduce to a simmer. Add salt and pepper, cover and let cook for 20 minutes or so, turning chicken halfway through cooking. Serve over rice or with a simple side dish or two. Roasted Chicken and Garlicky Orzo with Corn and Green Beans 8 oz green beans Cook orzo in boiling water, add green beans during last 6 minutes. Drain, rinse under cold water until cooled. Heat olive oil on medium heat in skillet, add garlic, cook 10 seconds, add corn and 1 t coarse salt until warmed through, 2-3 minutes. Toss pasta and green beans with corn mixture. Season with salt and pepper. If you really feel you want to spend some time on this, I like to roast the corn on the grill which brings out its flavors, caramelizing the sugars. Add a roasted chicken from the market and you have a delicious meal.
Old Family Basic Rice Recipe This is how my Hawaiian father taught me how to make rice. I always use Basmati rice and it works every time. 1 Cup rice Measure your rice into a heavy saucepan that has a lid that fits well. Rinse your rice (domestic rice apparently doesn’t need to be rinsed). Cover rice with water to the end of your first knuckle of your forefinger. Put the rice on high and boil until all the bubbling water has disappeared off the top – about 5-10 minutes. At this point, you can stir it to make it more “American, “ that is, fluffier if you like. Now, cover it and turn it to a low simmer for 17 minutes. After you turn it off, let it sit for a few minutes to continue cooking. Voila. Easy rice that isn’t from a box.
Grilled Potatoes with Blue Cheese 1 1/2 pounds red potatoes (small, if you can find them) Bring potatoes to boil in a saucepan with salt. Simmer on reduced heat for about 15 minutes, until tender. Drain and slice potatoes in half. Brush with oil, season with salt and pepper. Grill potatoes, turning once, until lightly browned, a few minutes. Remove from grill and sprinkle with cheese immediately. Serve. Green Beans with Tomatoes and Basil 3 tablespoons olive oil Heat oil in large nonstick skillet over medium heat. Add garlic and, after a few seconds, add green beans, tomatoes and half the basil leaves. Cook until beans are tender, about 5-10 minutes. Season with salt and pepper, transfer to a bowl and serve with sprinkled basil leaves. If you’re a purist about your crispy green beans (like I used to be), you might want to use fresh green beans. There are also prepared beans at the local market. I keep frozen beans on hand because it’s easier and quicker.
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