Dianes Pine Nut Pilaf

In Wyoming, when ever the temperature climbs above 40° F (4.44 ° C), we see this as time to get out the grill, put on some shorts and start some outdoor living! Now, the weather typically isn't cooperative until mid May, and even then, you can go from 70° to 32° & snow in a blink of an eye.

I would like to think we have turned the corner, but if we haven't, our dinner on Friday the 13^th sure felt like a summer meal. It would have even soothed the most friggatriskaidekaphobic of us. The meal was made up of simple grilled New York strip steaks, chilled watermelon chunks, the always delicious Grilled Corn Salad and Dianes Pine Nut Pilaf, a new recipe that is very very nommy.

Dianes Pine Nut Pilaf
1 c cooked Jasmine Rice
1 c cooked Long Grain White Rice
3 Tbs Olive Oil
1 tsp granulated garlic
1 tsp fluer de sel salt
2 tsp Curry Powder (we used a mild blend we got at the World Market, but use whatever you want or, try making your own)
1/4 cup pine nuts
1/2 cup green onion, finely chopped

This was really created to use up some leftover rice in the refrigerator!
Heat frying pan with 1 Tbs olive oil. Add rice and begin to heat through. Add onions, garlic and the remaining olive oil.
When heated, add salt, curry powder and pine nuts and heat for 5 minutes longer. Spices can be altered to taste.

Here's to many more spring and summer meals out on the deck!

Cross Posted at Music For A Mid-Life Geek

Grilled Corn Salad

I love to cook. In fact, had I not chosen to be a career nerd boy, I would have gone to culinary school. I spend a lot of time learning new techniques, cooking for friends and developing recipes. About two years ago, my wife and I decided to make our eating more healthy and green. Less meat and potatoes, more (sustainable) fish and veggies.

It has been a very creative time for me, trying to figure out low sodium, low fat meals. Flavor can be hard to come by when you cut down on salt and fat (isn't that BUTTER?! om nom nom). By picking up a few new cooking techniques, I am proud to say my recipe box is slowly filling up with some good recipes. Since everyone wants to eat healthy, so I have decided to start sharing some of them. Today's recipe is brand new and hot off the grill! This recipe is inspired by both classic Mexican salsa's and Italian ensalada's.

Grilled Corn Salad

Ingredients: 

• Two ears of sweet corn
• 4 Roma tomatoes
• 1/8 cup basic lemon vinaigrette
• 2 cloves of garlic
• Fresh Cilantro

Preparation:
Shuck and clean the corn. Rub with a little olive oil and place on a hot grill (350 degrees+). Rotate corn until it is slightly golden. Remove corn and allow to cool.

Mince garlic and mix with the vinaigrette. Dice tomatoes and toss with the vinaigrette. Mince 1/8 cup fresh Cilantro.

Once the corn is cool, slice the kernels off of the cob. Toss with vinaigrette and tomatoes. Add in the cilantro. Salt and pepper to taste. Server chilled & garnish with more cilantro. Serves 4.

Variations: If you like a little spice, add some Tabasco or other hot sauce to your vinaigrette. If you want to make more of meal of it, try adding some diced buffalo mozzarella and prosciutto. This can also be used a salsa. Try it on fish taco's!


Basic Lemon Vinaigrette:
Add the juice of one lemon to a mixing bowl, with a pinch of kosher or sea salt. Whisk while slowly adding 1/4 of a cup  extra virgin olive oil. Whisk until emulsified.

Cross Posted At Music For A Mid-Life Geek

Retro Recipe Redux Part 1 : Chicken a La King

This is the time of year people dig through their recipe boxes for old, warm, comfort foods. But seriously, it is time to give them a 21st century update. Taste is not sacrificed, but enhanced while making these old favorites healthier and updated.

Legend has it that this recipe was first invented at the famed New York City restaurant Delmonico's in the late 1800's. Traditionally it is served on toast or inside pastry shells, this version is on egg noodles.

Makes 4 servings

-1 teaspoon olive oil
-1 medium onion
-1 (8oz) package sliced button mushrooms
-1/2 teaspoon salt
-1 cup low-fat or non-fat milk
-2 tablespoons all-purpose flour
-8 ounces egg noodles
-1/2 cup reduced-sodium chicken broth
-1 tablespoon dry sherry
-1 teaspoon dried thyme
-1/2 teaspoon freshly ground black pepper
-1 1/2 cups shredded cooked chicken breasts
-1 cup frozen peas, thawed
-1/4 cup whipping cream

1) Heat oil in a large non-stick or seasoned cast iron skillet over medium-high heat until hot. Add onion, mushrooms and salt; cook and stir for 5 minutes or until onion is tender and mushrooms have released their juices.

2) Meanwhile, in a small bowl, whisk together milk and flour until smooth. Cook noodles in a large pot of boiling salted water according to package directions; drain.

3) Pour broth, sherry, thyme and pepper into skillet with vegetables; bring to a boil, stirring to scrape up and incorporate the brown bits from the bottom of the skillet. Add milk mixture; cook and stir 2 to 3 minutes or until slightly thickened. Add chicken, peas and cream; cook until heated through, stirring occasionally. Serve over noodles.

Chewy Granola Bars: Healthy Snack

Teach your kids to connect with their food and they will snack healthfully for life.
Yes, kids are definitely picky eaters, well most of them are. Some kids will eat and try anything given to them. Yay, for those parents.

Healthy snacking doesn't have to be hard. Take advantage of a child's natural curiosity about food. Take them to the farmers market, get them involved in gardening and cooking. You can simply help them grow herbs in a window box if you haven't got garden space. The earlier you spark their interest, the better for them. Let them choose which bunch of asparagus the family will have with dinner and then let them snap off the ends or let them pick the herbs that will be used in tonight's supper and let them throw them into the pot or pan and give it a stir. Get them involved and the more likely they'll be to try and even finish the dish.

There is nothing exciting about ripping open a bag of processed food. However, it is very exciting to help something grow and be part of the process of cooking it. They'll learn not to eat things that have no resemblance to real food.

You can wrap these healthy treats in wax paper or recycled aluminum foil for taking on the go.

Makes 16 2inch bars

-butter for pan
-1 1/3 cups rolled oats
-1/2 cup raw sunflower seeds
-1/2 cup oat bran
-1 1/2 cups crisp brown-rice cereal
-1 cup dried cranberries
-2 tablespoons chopped crystallized ginger
-1/2 cup brown rice syrup
-1/4 cup turbinado sugar
-1 teaspoon vanilla extract
-1/2 teaspoon salt

1) (this is the kids part)
Lightly butter an 8 inch square baking pan. Mix the oats, seeds, oat bran, cereal, cranberries and ginger in a large bowl until well blended.

2) (mom / dad's part)
In a small saucepan, combine rice syrup, sugar, vanilla and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and starts to thicken, 3-5 minutes.

3) Pour over the oat mixture and stir with a rubber spatula until evenly coated. Spoon into prepared pan and top with a sheet of wax paper. Press the mixture firmly and evenly into the pan. Cool to room temperature. Remove the wax paper and cut into bars. Wrap the bars individually or place them in an airtight container and store at room temperature.

Chewy Granola Bars: Healthy Snack

Teach your kids to connect with their food and they will snack healthfully for life.
Yes, kids are definitely picky eaters, well most of them are. Some kids will eat and try anything given to them. Yay, for those parents.

Healthy snacking doesn't have to be hard. Take advantage of a child's natural curiosity about food. Take them to the farmers market, get them involved in gardening and cooking. You can simply help them grow herbs in a window box if you haven't got garden space. The earlier you spark their interest, the better for them. Let them choose which bunch of asparagus the family will have with dinner and then let them snap off the ends or let them pick the herbs that will be used in tonight's supper and let them throw them into the pot or pan and give it a stir. Get them involved and the more likely they'll be to try and even finish the dish.

There is nothing exciting about ripping open a bag of processed food. However, it is very exciting to help something grow and be part of the process of cooking it. They'll learn not to eat things that have no resemblance to real food.

You can wrap these healthy treats in wax paper or recycled aluminum foil for taking on the go.

Makes 16 2inch bars

-butter for pan
-1 1/3 cups rolled oats
-1/2 cup raw sunflower seeds
-1/2 cup oat bran
-1 1/2 cups crisp brown-rice cereal
-1 cup dried cranberries
-2 tablespoons chopped crystallized ginger
-1/2 cup brown rice syrup
-1/4 cup turbinado sugar
-1 teaspoon vanilla extract
-1/2 teaspoon salt

1) (this is the kids part)
Lightly butter an 8 inch square baking pan. Mix the oats, seeds, oat bran, cereal, cranberries and ginger in a large bowl until well blended.

2) (mom / dad's part)
In a small saucepan, combine rice syrup, sugar, vanilla and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and starts to thicken, 3-5 minutes.

3) Pour over the oat mixture and stir with a rubber spatula until evenly coated. Spoon into prepared pan and top with a sheet of wax paper. Press the mixture firmly and evenly into the pan. Cool to room temperature. Remove the wax paper and cut into bars. Wrap the bars individually or place them in an airtight container and store at room temperature.