Author: Robert Andrews

Quick and Healthy Treat & Healthy Start

Healthy Start Breakfast

Here is an easy meal you can make at home:

  • In a parfait glass
    • Add 1/4 C chopped & macerated fruit
    • A a short layer of granola
    • Add some greek yogurt
    • Top with plain sugar
      • Brulee the sugar topping

On the run?  Here is something you can make the night before, and take with you while you travel:

Grandpa’s Tip:  Mix in 1 egg white and 1 TBL sugar . . . yeah, I know what it says !

Quick and Healthy

Spinach Lasagna

Spinach Lasagna
America’s Test Kitchen

3 boxes Frozen spinach . Thawed
Put in cloth and squeeze
Cut up in food processor
Might need a little of squeezed liquid
Set aside

Sauce
2 tbl olive oil
1 minced onion . Sauté
5 cloves garlic
Red pepper flakes
56 oz crushed tomatoes
1/2 C of your spinach
Heat

Filling
3 C Ricotta whole milk . Food process
Add spinach liquid
1.5 C parm cheese
2 eggs
Salt, pepper
3 tbl chopped basil
Combine in food proc
Mix with rest of chopped spinach
Separate into 3 kind of equal portions

Sauce in bottom of casserole dish . Spread
Layer noodles
Layer filling
Layer 2/3 C mozzarella
Layer again sauce, noodles, filling, cheese
Repeat one more time
Last layers noodles, sauce and cheese

Cover with sprayed foil
Bake 375° for 40 minutes

Remove foil and bake 10 more minutes

Let set 30 minutes before cutting

Hard cheese 2 oz per cup
Soft cheese about 4 oz per cup

Robert@RobertAndrews.NET

Pad Thai in Ten Easy Steps

You might have laughed when you read the title of this recipe, but each step is really easy.  This takes some time, but is a perfectly good recipe for beginning chefs.

Read this recipe through, and gather your ingredients.  You want everything to be “mis en place.”  This means, prepare everything before you start, because things move quickly.  See Step 10 for alternative toppings that you should have ready.

INGREDIENTS and STEP BY STEP

Step One:  Spicy Vinegar Dressing

  • 1/3 C white vinegar – heated 30 seconds in microwave
  • 1/2 tsp granulated sugar
  • 1 or 2 serrano peppers – cut into extremely thin rings
  • Combine in a small glass bowl and set aside

Step Two:  Daikon Radish Sticks

  • 1/4 C water – heated 30 seconds in microwave
  • 1 tsp sugar – dissolved in hot water
  • 1/4 tsp salt – dissolved in hot water
  • 1/2 tsp white vinegar
  • Daikon (or regular) radish
    – Cut into flat disks, then cut into thin sticks
  • Combine in a small glass bowl and set aside

Step Three: Tamarind Fish Sauce

  • 1/4 C fish sauce or nam plah – available at most Asian markets
  • 3 TBL sugar
  • 1 TBL soy sauce
  • 1 tsp corn starch
  • 1/4 C tamarind concentrate (be sure to make sure it says “Product of Thailand” or something similar)
  • Zest and juice from one lime
  • Combine in a small glass bowl and set aside

Step Four: Crispy Shrimp

  • Six pieces of shrimp coarsely chopped or halved along the vein
  • Toss with 1/8 tsp sugar and 1/8 tsp coarse sea salt
  • Spread out on a glass plate and microwave for 2 minutes at 50% power
  • Set aside for later use
  • … or just buy and use 2 TBL packaged dried shrimp

Step Five: Cook Rice Noodles

  • Put 8 oz of 1/4 inch rice noodles in a large mixing bowl with 1/2 tsp salt
  • Pour in 6 C boiling hot water (all at once)
  • Toss until all noodles are coated
  • Let rest for 8-10 minutes – tossing occasionally

Step Six: Soften Garlic and Onions

  • Mince garlic and 6 scallions (both green and white)
  • Heat 1 tsp olive oil
  • Lightly cook only until garlic has softened, not browned
  • Set aside for later use

Step Seven: 1 LB Cooked Protein

  • If using whole shrimp, make sure shrimp has been properly deveined
  • If using Tofu, make sure you cook until the edges are slightly crispy
  • If using Pork Loin, trim into thin strips before cooking
  • Toss protein in 1 TBL sugar
  • Cook in 2 TBL sesame oil until browned (all sides)
  • Set aside for later use

Step Eight: Cook eggs and combine with Protein

  • Beat 4 eggs well
  • In the pot just used for your protein, soft scramble the eggs in 2 TBL EVOO – do not overcook
  • Combine eggs with protein
  • Remove from heat and set aside for later use

Step Nine: Combine all Ingredients with Noodles

  • Put noodles into a colander to drain
  • Move noodles to mixing bowl
  • Toss noodles with 1 tsp sesame oil
  • Toss with vinegar mix created in Step 1
  • Toss with radish mix from Step 2
  • Toss with the sauce from Step 3
  • Toss with crispy shrimp from Step 4

Step 10: Plate, Top and Serve

  • Put noodle mixture on a serving plate
  • Top with bean sprouts
  • Top with crushed peanuts
  • Top with scallion mixture Step 6
  • Top with proteins from Steps 7 and 8
  • Top with fresh cilantro

If it still seems too difficult, see PAD THAI IN FIVE STEPS

Doubling the Recipe:

Cook’s Note: If you want to double this recipe, DO NOT double the ingredients, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.

Making Your Own Tamarind Sauce

You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.

 

Grandma’s Beans

Grandma’s Beans

1 C dry beans
Wash in cold water
Strain and remove any rocks, etc
Add to 1.5 C warm water and 1 can stock in soup pan
Cover and bring to a boil (or about 200°)
Start timing, and cook 2 minutes
Remove from heat and cover
Let set 60 minutes
Add 1 tsp salt per 1 C beans
Add med pieces celery, onion, carrot, garlic
Add bay leaf, 1 slice raw bacon, ham (or other) bone
Bring back to 200° or gentle boil, then simmer 2 hours
Stir very lightly and check water level every 30 minutes
Taste one bean. If necessary, cook 30 more minutes
Serve hot with crackers, bread or tortilla

For refried beans, drain and smash
(Keep liquid for soup and thinning beans later)
Add a generous sprinkle of grated cheddar cheese
Mix together
Add tablespoons of cooking liquid, and continue mixing, until texture is to your taste

Robert@RobertAndrews.NET

Simple Carbohydrates

Eliminate massive amounts of processed foods such as white sugar, white rice, and white flour.

Also limit things made with white flour such as pizza, white bread, biscuits, tortillas, pancakes, and other stuff that is simply delicious.

Limit intake of white potatoes, and choose when you can sweet potatoes and yams.

Rather than white rice, choose brown rice.

Rather than hard liquor, choose a red or white wine for your evening drink.

Simple Carbs

Cauliflower Steak

Cut cauliflower head down middle
Remove leaves, etc – … pieces
Cut 1 1/2 inch thick steak

Braise in White Wine, veggie broth
Top with bay leaves, Salt, pepper, evoo
Cover and Cook 1 hour at 350°

Sear in pan over hot oil
Add evoo to steel skillet for 5 minutes each side to blacken

Plate and Top with pistou

Pistou Topping
Lots of Green olives, half as many Kalamata olives, orange segments with juice, lemon juice, golden raisins, parsley, garlic slices, salt, pepper, evoo
. Mix and marinate overnight in the fridge

Robert@RobertAndrews.NET

Chicken Enchiladas

Sauce – Blend all raw

  • 1 LB tomatillos – peeled and washed
  • 1 onion – minced and sautéed
  • 2 cloves garlic
  • 2 serrano chiles – seeds removed
    jalapeño chiles for a milder sauce
  • 1/4 C chicken broth
  • 1/2 tsp salt
  • 1 C fresh cilantro
  1. Boil two chicken breasts in pot with onion, celery and carrot.  Parsnip too if you have it.  Cover with water and braise for one hour.  Skim out the fat as it rises to the top.
    ALT:   Put into covered skillet for 30 minutes at lowest heat possible.  Cook to 165º internal temp.  About 35 minutes.
  2. Bring second heavy pot up to heat and add 2 T canola oil
  3. Strain sauce and pour into pot
  4. Add 1/2 C of your broth and 1/2 C Mexican crema into the sauce
  5. Add (to taste) cumin, brown sugar, garlic powder, onion powder and ancho chiles
  6. Bring up to simmer and cook about 5 minutes
  7. Meanwhile shred your chicken
  8. Put 1 C of sauce in the bottom of a casserole
    ALT TO NEXT STEPS:  Fill up tortilla with fillings, and pour topping over top
  9. Layer corn tortillas, then chicken, then shredded Monterey Jack cheese, then more sauce.
  10. OPT:  Add a layer of cooked and peeled green chiles
  11. Drizzla some ranch dressing over top
  12. Repeat one more time
  13. Top with crema and shredded muenster and Oaxaca cheese
  14. Bake at 350° until cheese is melted . About 20 minutes

Can prepare ahead of time WITHOUT melting cheese. Refrigerate. Bring to room temp, then bake 45 minutes at 325°

Garnish with pickled red onions
Sliced red onion, salt, cider vinegar, mex oregano
Marinate 15 minutes
Top with sprouts, escarole, avocado, tomato, radish, sour cream, chipotle crema, queso fresco, refried beans

Chipotle Crema Spread
Sour cream, cream cheese, chipotle chilies
Keep thick . Stock to thin if necessary

Robert@RobertAndrews.NET

Chicken Enchilada

Churros

Scratch Churros

  • 2 C water
  • 6 TBL butter
  • 1/2 tsp salt
  • 2 TBL granulated sugar
  • 1 TBL vanilla extract
    to be added later – do not simmer in Step 1
  • 2 C AP flour and 2 eggs

CHOUX PASTRY

  1. Simmer above ingredients in a small pot for 3-5 minutes
  2. Meanwhile, gather together
    • 2 C AP flour
    • 2 eggs
  3. Add flour and mix well over heat until ball forms
    • Move to a mixing bowl / stand mixer
    • Add 1 egg, and mix until incorporated
    • Add another egg, and mix
  4. Pipe using a 5/8 closed tip star tip while still warm
    Cut with scissors at about 4-5 inches and place on baking sheet, or drop straight into 2″ hot oil
    Oil should be about 365º – 375º
  5. Chill 15 minutes in the refrigerator if on baking sheet
  6. Combine 1/2 C sugar and 1 tsp cinnamon in a large bowl
    Sanding sugar or Turbinado sugar if you have it.
    Grandpa’s CinnaSugar is good to keep on hand
  7. Fry in hot oil for about 3-6 minutes
    No more than 5 at a time – agitate frequently
    = or cover lightly with foil and bake at 400º for 18-22 minutes
    Turn off oven and leave in oven for 10 more minutes with oven door cracked
  8. Drain 15 seconds on a paper towel (if fried)
  9. Toss, sprinkle, or roll in your CinnaSugar mixture
  10. Dip in Chocolate Dipping Sauce to eat

Chocolate Dipping Sauce

  • 4-6 oz semi sweet chocolate
    • or bitter sweet chocolate with 1 TBL sugar
  • 1/3 C heavy cream (very warm – almost hot)
  • 1/3 C whole milk
  • 1/4 tsp vanilla
    • or 1 vanilla bean – split and scrape out vanilla

Alternate:  Use Dulce de Leche

 

Easy Pan churros

  • Puff pastry
  • Cut 1 sheet into 8 strips – alternately, cut strips on a bias to make diamonds
    If in strips, twist about 3-4 times before putting into hot oil
  • Cook in hot waffle iron or deep fry in peanut oil in a skillet

SWEET:   Toss in 2 TBL Grandpa’s CinnaSugar® plus another 2 TBL Turbinado sugar

SAVORY:  Toss in 1/4 C grated Parmesan cheese while still hot

Dipping sauce
Crema Mexicana
Melted dark chocolate
Cinnamon
Cayenne or ancho chile powder

 

Restaurant Points of Evaluation

Dirty Chair… Never fully cleaned

Menus on Plates… Ask for new

Menu in slip cover… Food

No water waiting for you… Bacteria at room temp

Lemon… Bring me a whole lemon

Bread… Basket liner or plastic wrap
. Some recycle . Ask for hot baked loaf

Table cloth… Paper is cleaner

Look at Trashcan, and state of bathroom

Dirtiest stalls… Handicapped and last, then first
. Use middle

Do not go right before closing time, things are frequently under warming lamps

Robert@RobertAndrews.NET

Barbacoa

Adapted From Pati’s Mexican Table

Beef Brisket
Sear over high heat and set aside

Ancho and guajillo chiles . Blacken and remove skin
Grind and strain
Oregano, Alspice, Cloves, Cinnamon, Salt and pepper
Blend with Tomato, Onion, Garlic, Apple cider vinegar
Cook in hot pot 15 minutes

Place each meat in center of banana leaf
Coat with marinade
Wrap and pace in pot
Add a beer and bake at 325° for 3 hours

This is a recipe adapted from Diamond Ranch
Marinate your Beef Top or Bottom Round overnight
Sear meat in cast iron skillet – Dutch Oven is even better
Toss in onions and spices
Add garlic near the end of the searing process
Add 4 C chicken stock
Bring up to a simmer
Add 1/4 C cider vinegar
Move into covered crock pot for 4-6 hours
or put in oven at 250 degrees COVERED for the same amount of time

Tomatillo Salsa

tom-salsaINGREDIENTS

  • 1 lb tomatillos . husked and washed
  • 1 TBL salt
  • 1/4 white onion (cut into pieces)
  • 2 jalapeños or serrano (halved with seeds removed)
  • 3 cloves of garlic (halved)
  • Lots of cilantro
  • 1/2 teaspoon ground cumin
  • 1 avocado
  • Zest and juice from 2 limes

STEP BY STEP

  1. Put whole tomatillos in a pot
  2. Cover with water plus 1 TBL salt
  3. Boil for 15 minutes
    ALTERNATELY you can quarter the tomatillos and brown them in a hot cast iron skillet OR bake them at 350º for about ten minutes
  4. Remove tomatillos
  5. Add onion and garlic
  6. Remove water so they are just barely covered
  7. Let onion and garlic blanche in boiling water for about 5 minutes
    ALTERNATELY if you are using a cast iron skillet, put your onion and garlic in with the tomatillos
  8. Whatever the method you use to cook your tomatillos, garlic and onion, continue to step 9 and proceed till the end of the recipe
  9. Meanwhile, put quartered tomatillos and put into a blender
  10. Add onion and garlic to blender
  11. Thin blender contents as necessary (only to blend) with onion water or chicken broth
  12. Add cilantro and cumin and pulse to break apart (but not to puree) cilantro
  13. Add squashed avocado tossed with lime juice and zest
  14. Mix by hand until incorporated
  15. Let rest for about an hour to completely meld

Serve with chips or pork cracklings.

Seven Layer Burrito

Rachael Ray

Refried Beans . Reheat with warm chicken stock
. Add a touch of cumin and hot sauce

Guacamole
1 Avocado . If not ripe, put in bag overnight and set on counter
Do not use knife to remove pit
1/4 red onion soaked in Salt and Lime juice 15 min
1 clove grated garlic
1 jalapeńo

Pico de Gallo
Onion, jalapeno, cilantro, tomatoes, salt, a bit of mint

Char flour tortilla
Spread with beans
Top with cheese
Add guacamole
Add pico de gallo
Add lettuce
Add sour cream
Add olives and pimentos

Empanadas

You can create flowers, pockets or balls.

Sweet Empanadas

Savory Empanadas

If you are making Chicken Empanadas, START HERE. Use the back button on the Poached Chicken page to return to this recipe.

  • Outside is essentially pizza dough (although a bit of sour cream in your dough is a really good touch) so I am not going to focus on the dough, but rather the fillings.
  • You can also use puff pastry or pie dough for a flaky dough
  • If you are using puff pastry, let it come up to room temperature before you unfold it and roll it. An egg wash before you fold it will cement it shut.
  • You can have a sweet empanada or a savory empanada, depending on your audience.
  • An empanada is usually about 8-10 inches.
  • A small dinner plate works great as a template.  Squares are good too, cause you end up with no leftover dough, as you would if making rounds.
  • Roll the dough out flat to about 1/8 inch
  • I have two recipes here for you

Sweet Empanadas

Savory Empanadas

Or use this button:

ALTERNATE FILLINGS

Cheese
Green olives
Black olives
Raisins
Chopped red bell peppers
Shredded carrots

Empanada Pockets

  • Use egg roll wrappers or Goya wrappers
  • Use 1 TBL each
    • cooked and shredded brisket
    • sauteed diced onion
    • BBQ sauce
    • bell pepper – chopped
  • Roll wrapper up, sealing with egg wash
  • Fry in pan with just a bit of peanut oil

Lemon Mousse

Martha Stewart

1 TBL cold water
1 tsp gelatin to dissolve or bloom
1 C granulated sugar
1/2 C lemon juice
Heat until all sugar is dissolved
Zest from one large lemon

Cool in ice bath

Beat 7 egg whites to soft peaks
Slow speed, pour in gelatin mix
Fold in 1 C whipped cream

Spoon into cups
Refrigerate 3-4 hours
Garnish with mint leaves

Braised beef rolls

Adapted from Lydia’s Italy

Get a fairly low and cut of meat like beef butt or shoulder
Cut large thin sheets against the grain
Use the tip of your knife to cut apart any large pieces of sinew
Hammer with meat tenderizer
Pound flat and roll filling into the meat
Sticks of mozzarella
Roll and seal with toothpick
Heat evoo in braising pan at 350°
Season outside
Sear in hot cast iron skillet

FILLING
Day old Bread . Soaked in buttermilk
Boiled eggs . Chopped
Parsley
Parmesan Cheese
Salt

SAUCE
Remove rolls
Put into hot pan – Onion, garlic, oregano, salt, pepper
Deglaze with a splash of white wine
Add whole tomatoes . Crushed
Boil, then simmer
Season
Put back in rolls, and simmer an hour
remove toothpicks
Serve next to pasta and top with sauce

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