First Tuesday Recipes for May

Has anyone else noticed how quickly 2019 is going? It’s already May! The weather here in New Jersey is getting warmer and the frost-free date is upon us. It’s time for a few recipes to use springtime produce! In this post, as I’ve done a couple times in the past, I’ll post links to recipes I’ve enjoyed rather than writing out my own. Click on the title of the recipe to link to the original.

Asparagus and Goat Cheese QuicheThis recipe is one I found in Southern Living Magazine and two of my children, both of whom hate asparagus and leeks, loved it. I did have some trouble with the filling overflowing the crust, so next time I would make it in a pie plate or a springform pan rather than a tart pan.

Strawberry, Kiwi, and Spinach Salad. This salad is perfect for a light meal. If you prefer to have it with a larger meal, it’s great with pork!

Cold Sesame Noodles with Crunchy Vegetables. This is a great dish if you’re looking for something meatless (which, as I look at the recipes I’ve given you, seems to be a theme this month) and filling. Change up the vegetables you use so it’s different every time! I use peanut butter in this recipe instead of tahini or another nut butter, but I bet those substitutions would be good, too. Spaghetti works just fine in this recipe, so don’t go nuts looking for Chinese egg noodles. And one more thing: I don’t use the hot sauce/Tabasco, but I put it on the table to pass in case someone else wants it.

Let me know if you try any of these! And please remember that I love to have submissions from readers, so don’t hesitate to send me any recipes you’d like to share.

Enjoy!

Until next time,

Amy

 

 

First Tuesday Recipes for February

How did it get to be February already? This month a lot of things get squeezed into fewer days than normal, but cooking is always a good way to slow down and take a deep breath. I’ve tried a few recipes lately that I found on the internet, so I thought I would share those with you. Rather than posting full recipes this month, I’m going to post the links to the pages where I found these foods.

Chicken Casserole d’Iberville

This casserole is delicious. You might shrink from the length of the instructions, but it can be made in steps. Honestly, I thought it was far less work than I anticipated. I also cut the recipe in half (give or take) and it still made a ton of food.

https://www.southernliving.com/syndication/chicken-casserole-diberville?6497

 

Chicken with Mustard Mascarpone Marsala Sauce (pictured above)

Say that ten times fast. This was fabulous. My husband loved it and even my daughter liked it after picking out all the mushrooms. And speaking of mushrooms, the recipe calls for cremini. They’re expensive. I bought a few and used button mushrooms for the rest, but next time I might just use button mushrooms. It would be just as good.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe-1944096

 

And because…dessert.

 

Ina Garten’s Chocolate Cake

I actually got this from Taste of Home, who reprinted the famous cake recipe. Valentine’s Day falls on February 14th, as you know, and this would be great for anyone who loves chocolate.

https://www.tasteofhome.com/article/ina-garten-chocolate-cake/?_cmp=recipeofthedayOld&_ebid=recipeofthedayOld1302019&_mid=263699&ehid=d0e74992f1aafbbb0409208a7b47f9718c561fb5

 

If you give any of these a try, let me know what you think. And please send in your own recipes if you’d like!

Until next time,

Amy

The First First Tuesday Recipes!

So my daughter, who is thousands of miles away, is sick. And the Dow fell off a cliff yesterday. And I was nursing a headache. And I forgot to schedule my car’s oil change. And today I have so much to do that I’ll never get it all done.

You know what?

I need food. And not just food–I need to cook.

Cooking is like food for the soul. I find it to be relaxing, meditative, comforting, and thoroughly enjoyable. I’ve wanted to share recipes on this blog for a long time, and this year when I realized I needed to do something new, food came to mind (as it always does).

So welcome to the inaugural edition of First Tuesday Recipes. On the first Tuesday of each month, I’ll be sharing some recipes I tried and liked over the past month and I hope you’ll share some, too. You can leave your recipes in the comments, or you’re welcome to email me at amymreadeauthor@gmail.com and I’ll include them the next month’s post.

This month I’ve got a fish entree, a soup, and a salad to share. Another soup recipe comes courtesy of Sharon Aguanno, who tells me it’s one of her favorites.

Fish entree: Pan-Roasted Salmon with Soy-Ginger Glaze

I found this recipe on Foodandwine.com. Click here to visit the page. This is the entree in the photo at the top of the post (now you see why I never became a food stylist).

1/4 c. soy sauce

1 tsp. grated fresh ginger

1 tsp. honey

1 tsp. Dijon mustard

2 tsp. extra-virgin olive oil

4 six-ounce salmon fillets

Preheat oven to 350 degrees. In a small saucepan, combine soy sauce and ginger. Bring to a simmer; remove from heat and stir in honey and mustard.

Heat olive oil in a large ovenproof skillet. Sprinkle fillets with pepper and put them in the skillet, skin side up. Cook over high heat for 2-3 minutes, until golden. Turn the salmon over and spoon the ginger-soy glaze on top. Transfer skillet to oven and bake for 5 minutes.

I served this with wilted spinach and Jasmine rice. It was a big hit!

Soup#1: Slow Cooker Taco Soup

I found this on allrecipes.com. You can click here to visit.

1 lb. ground beef

1 med. onion, chopped

1 can (16 oz.) chili beans–do not drain

1 can (15 oz.) shoepeg corn–do not drain

1 can (8 oz.) tomato sauce

2 c. water

2 cans (14.5 oz. each) peeled, diced tomatoes

1 can (4 oz.) diced green chiles

1 pkg. (1.25 oz.) taco seasoning mix

corn chips, sour cream, shredded cheddar cheese, for garnish

In a medium skillet, brown ground beef over medium heat. Drain and place in the bottom of a greased slow cooker. Add all remaining ingredients except corn chips, sour cream, and shredded cheddar, and mix. Cook on LOW for 8 hours. Serve with garnishes, if desired.

Soup #2: Creamy Chicken and Wild Rice Soup

Sharon Aguanno found this recipe on allrecipes.com. Click here to visit.

4 c. chicken broth

2 c. water

2 c. boneless, skinless chicken breasts halves, shredded

1 pkg. (4.5 oz.) quick-cooking long grain and wild rice with seasoning packet

1/2 tsp. salt

1/2 tsp. pepper

3/4 c. flour

1/2 c. butter

2 c. heavy cream

In a large pot, combine broth, water, and chicken over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat.

In a small bowl combine salt, pepper, and flour. Melt butter in a medium saucepan over medium heat, then stir in contents of seasoning packet until bubbly. Reduce heat to low and, one tablespoon at a time, add the flour mixture to the butter mixture to form a roux. Whisk in the cream, a little at a time, until fully incorporated and mixture is smooth. Cook until thickened, about 5 minutes.

Stir cream mixture into rice mixture. Cook over medium heat until heated through, about 10-15 minutes.

Sharon recommends adding vegetables to this soup, too. This is one I’m going to try before the end of February!

Salad: Rachael Ray’s Asian Charred Broccoli Salad

Thanks to my aunt, I get Rachael Ray’s magazine every month and I have to say I’ve never tried a recipe from that magazine that wasn’t a hit. This one, which I adapted a bit, is quick and easy. You can visit the page here.

3 tbsp. plus 2 tsp. peanut oil

1 1/4 lb. broccoli florets

1 tbsp. ponzu sauce (I used a citrus one I found in the grocery store)

2 tsp. rice vinegar

1 tsp. finely chopped garlic

cilantro

chopped peanuts

In a wok or large skillet, heat 3 tbsp. oil over high heat. Add broccoli and cook, stirring, until broccoli is crisp-tender and beginning to char, about 6-8 minutes. Season with salt and pepper.

In a small bowl, whisk ponzu sauce, rice vinegar, garlic, and remaining 2 tsp. oil. Toss with broccoli and sprinkle with cilantro and peanuts.

I served this with a lemony breaded cod–another big hit!

I hope you get a chance to try a few of these recipes and that you’ll send in your own suggestions for next month’s First Tuesday Recipes post!

Until next time,

Amy