Polenta Chips

I have attempted polenta in the past, however unsuccessfully.  So, when I saw several recipes for Polenta in donna hay magazine, I attempted yet one more time.  Polenta is so, so easy.  I don't know what I was afraid of.  I served these chips with Isaac's favorite chicken dish and some roasted brussel sprouts and everyone in my house was perfectly happy with their meal!  I love when that happens!

These would make a really good nosh before the Halloween mayhem starts on Sunday night. I am loading my kids up on protein and veggies all day.  Boycotting sugar this weekend for fear of what's to come!

Happy Halloween, everyone!

Polenta Chips
adapted from DH issue 51

ingredients:
3 1/2 cups homemade chicken stock
1 cup instant polenta
30g butter
1/4 cup grated Parmesan
sea salt
fresh herbs

instructions:
• place the stock in a heavy duty pan. bring to a boil.
• gradually whisk in the polenta.  you want to add slowly, whisking the whole time.  otherwise you will get lumps and you can't get the lumps out.
• cook 2-3 minutes or until thickened.
• remove from heat and add the Parmesan, salt, and a little pepper.
• spread mixture into a lightly greased baking pan (i used a quarter sheet pan).
• refrigerate for about 30 minutes or until set.
• slice into strips.
• preheat oven to 425*. brush strips with a little olive oil.  place on lightly greased tray and bake for 20-25 minutes or until golden brown

these are also really good with a side of homemade marinara!

Not Your Average Sloppy Joe!

It's the end of September and summer has finally arrived in sunny, southern Cal.  Record heat and with record heat, for some of us, comes a loss of electricity and power.  I was one of the not so lucky ones that had partial power yesterday.  It was over 100 degrees and although I lost power in the kitchen, I didn't loose the air conditioner!  Thank goodness for that!  However, my fridge was not so lucky.  I didn't loose much.  I realized the power was out, before my frozen peas and ice cream turned to mush. Eli helped me take much of our perishables to our second fridge/freezer in the garage and eight hours later, the power was back on!

With the day being what it was, I needed something quick, easy and nutritious for dinner. My kids have never really been a fan of Sloppy Joes.  I have tried several homemade recipes and until this one, they couldn't stand it.  So, when they lifted up the lid on the sauce pot and asked what was for dinner, I renamed it.  Instead of them scrunching up their noses and walking away, they asked how soon they could eat (it was 4:45).  I happily said, "now"!

I lightly buttered the buns, wrapped them in foil and stuck them in the oven for a few minutes.  Then unwrapped them and put them under the broiler for just a few seconds.  Roasted some "yam fries" on high heat, cut up some Persian cucumbers, tomatoes, organic sweet onions - sprinkled it with feta and balsamic vinaigrette and voila, dinner in minutes.  Isaac added pickles to his sandwich (of course) and Eli  added Jalapenos.  They each ate two.  This is going to be one of those staple weeknight meals.

Sloppy Joes
adapted from an Gourmet Quick Kitchen

ingredients:
1 15 oz can whole tomatoes in juice, drained
1 large onion, chopped
4 garlic cloves, chopped
2 Tbls. unsalted butter
1 medium carrot, chopped
1 celery rib, chopped
1 1/2 lb. organic, ground chuck
1 Tbls. chili powder
1 tsp. ground cumin
1/2 cup dry red wine
2 Tbls. Worcestershire sauce
1 1/2 Tbls. packed brown sugar
4 potato rolls

instructions:
• heat saucepan over medium heat.  add the butter.
• in the bowl of the food processor* fitted with the metal blade(or chop by hand), pulse the onion and the garlic until finely chopped. add to the melted butter.  saute until very soft, about 5-10 minutes.
• rough chop both the carrot and celery and add to the work bowl of the food processor.  process until finely diced. add to sauteed onions with 1/2 teaspoon of salt.  cook until veggies are soft.
• add drained tomatoes to the food process and puree. set aside.
• once veggies are soft add the meat to the pan and brown, stirring to break up the lumps.  cook until the meat is no longer pink.
• add the chili powder, cumin, 1/2 teaspoon of salt, and 3/4 teaspoon of pepper and cook stirring 2 minutes.
• add the pureed tomatoes, wine, Worcestershire sauce, and brown sugar and boil, stirring occasionally, until sauce has thickened, about 6 minutes.
• season, if needed, to taste and place on buns and eat!

* I use the food processor to chop my veggies because my kids do not like chunks of veggies in their food, unless it is a big bowl of soup!

Yam Fries

ingredients:
3 large sweet potatoes
2 Tbls. good olive oil
1 tsp. kosher salt
1/2 tsp. ground pepper
3/4 tsp. ground chili powder
1/2 tsp. dried thyme

instructions:
• preheat oven to 500*.
• wash, peel and cut sweet potatoes into long match sticks.
• spray a sheet pan with cooking spray.
• mix potatoes with the rest of ingredients and massage spices and oil into the potatoes.
• spread, evenly, in one layer, on the prepared sheet pan and put in the middle of the preheated oven.
• bake for 30 minutes.  rotate pan half way through and turn fries a couple of times during cooking.
• sprinkle with a little sea salt and serve.

Perfecting the Burger

Summer isn't summer without grilling all of our favorite things; kabobs, thick rib eyes, pizza, fish, corn, all kinds of veggies and of course - burgers.  Burgers are always just okay when made at home.  Yet, after eating at Umami burger, I had to up my game. I loved my burger at Umami burger.  The burger fit perfectly on the bun, the tomatoes were juicy and the other stuff was just right. I had to recreate their great taste at home.  After, finally figuring out the right combination of meat and seasonings my kids and their friends agree that my burgers now taste like a restaurant-style burger.  Finally, got the taste that I have been searching for.  Nothing added to the meat, nothing fancy like cheese or butter shoved inside the meat, just meat, a little salt, pepper, + garlic powder.  That's it.

Eli likes grilled onions, lettuce and ketchup.  Isaac likes lettuce, ketchup + pickles (after all, a burger isn't a burger without the pickles), and Levi likes cheese and ketchup.  In my opinion, the grilled onions make this burger taste not like your ordinary burger. Don't leave these out...they truly change the taste of the burger (also delicious on a hot dog!). Use a potato bun and it makes all the difference in the world.  I am even entertaining the idea of making my own buns!  We will see if I am up for the challenge.

Restaurant Style Burgers + Grilled Onions
yield: 6-8

ingredients:
Burgers
1 lb. ground sirloin (grass fed)
1 lb. ground chuck (grass fed)
3 tsp. kosher salt
3 tsp. ground pepper
1.5 tsp. garlic powder
potato buns
sliced tomato
sliced pickles (a must)
Boston lettuce leaves
English cheddar

Caramelized onions
2 medium onions, diced
1 Tbls. butter (ghee)
1 Tbls. canola oil
1-2 Tbls. yellow mustard

instructions:
• combine salt, pepper and garlic powder.  set aside.
• heat your grill pan.
• burgers: gently combine  your two meats together.  don't over mix the meat, if you do, your burgers will loose their tenderness.  make into 6-8 equal patties.  place on a sheet of wax paper and sprinkle one side of the burger with seasonings.  set in fridge while you make the onions.
• onions: heat the oil and butter in a small skillet over medium heat.  add onions and cook until soft and translucent.  don't brown them.  add a pinch of salt and pepper.  remove from the pan and add a few squirts of mustard.  set aside
• spray grill pan with cooking spray.  place burgers, seasoned side down.  sprinkle tops of burgers with remaining seasonings.  grill for about 5-6 minutes, flip and then grill for about 4 minutes or until your desired doneness.
• while the burgers are cooking, brush buns with a little melted butter and warm up in a preheated oven.  they will get slightly toasted.  personally, I like to use ghee.  ghee is clarified butter and is used a lot in Indian cooking.  you can find it at whole food.