Author Archives: MGG

Chopped Salad with Olives and Dill

Posted in Salads & Dressings by

IMAG1927Look, there’s nothing fancy about this salad, but it’s easy to make and easy to eat, with a few special ingredients to make it unique. Everything is chopped and fits on a fork, unlike a baby spinach or spring mix salad with leaves that awkwardly flop around and require a knife. It’s a great standard to have in your cookbook for any meal.

Serves 4

1/4 cup diced red onion
1/4 cup red wine vinegar
1 tsp. salt
Freshly ground black pepper to taste
1/4 cup olive oil
1/2 head iceberg lettuce, cut into 1/2-inch pieces
1/2 cup diced red pepper
1/2 cup pitted and halved black olives
1/2 cup haricots verts (French green beans, steamed and cut into 1-inch pieces)*
1/2 cup peeled and diced English cucumber
2 Tbsp. chopped parsley
2 Tbsp. chopped dill, large stems removed

In a small bowl, combine onion, vinegar, salt and pepper and let stand for five minutes to blend the flavors. Add olive oil and whisk, then set aside.

In a large bowl, mix the remaining ingredients, then top with dressing and toss to combine.

*An easy way to steam the haricots verts is to place them in a microwave-safe dish with a tablespoon or so of water. Microwave for 30 seconds or so, but stop if you start hearing the beans pop!

I adapted this recipe from one I found at Epicurous.

Breaded Chicken

Posted in Main Courses, Poultry by

This is one of the simplest recipes I know. I actually don’t even need the recipe, which for me is rare. It’s just simple breaded chicken, sauteed in a pan until browned all over. You can use chicken cutlets or chicken tenders, but the key is to use a thin cut of chicken, not a thick chicken breast. If chicken breasts are what you have to work with, then slice them lengthwise to make thinner pieces.

My mom used to make this and I remember helping her by dipping the chicken in the egg and breadcrumbs. My mom said I was “the best” at dipping the chicken, which isn’t really difficult to do, but I still remember it because it made me feel so proud at the time.

You only need a small number of ingredients, most of which you probably have on hand in your kitchen anyway. I’m approximating the amounts below just to give you a general idea of how much to use, but you’ll be able to figure it out yourself in no time.
Chicken
Serves 4

2 eggs
1 cup of seasoned Italian breadcrumbs (or plain breadcrumbs with your favorite seasonings — try onion powder, dried parsley, and salt and pepper)
Olive oil
4 chicken cutlets (or enough chicken pieces for four people — maybe 8 tenders, or 2 chicken breasts sliced lengthwise)

In a wide bowl, lightly beat the two eggs. Put the breadcrumbs in a second wide bowl and set the two bowls side by side next to the stove.

In a large skillet, heat about 1 Tbsp. olive oil over medium-high heat. As it heats, dip each chicken piece fully in the egg, then dredge it in the breadcrumbs, making sure they’re covered. When the pan is hot, add the chicken pieces and fry until browned on both sides. Add more olive oil as needed while they cook. When they’re done, put them on a plate lined with a paper towel to drain.

Moussaka

Posted in Casseroles & Savory Pies, Poultry by

IMAG1902This dish is easy but takes a very long time to make, so it’s probably best for a Sunday supper or a special meal. You can make it up to two days ahead, if you like, and keep it in the refrigerator until you’re ready to bake it.

IMAG1898To make things a bit easier, I recommend having all the ingredients mise en place before you begin cooking.

Serves 8-10, depending on how large you like your portions

3 medium eggplants, sliced crosswise 1/4-inch thick
1 1/2 Tbsp. salt
1 medium baking potato, peeled and cut into 1-inch cubes
1 cup olive oil
1 cup flour
2 medium onions, chopped
3 garlic cloves, minced
1 lb. lean ground meat (lamb or turkey)
3 Tbsp. tomato paste
2 1/4 tsp. cinnamon
1 1/4 tsp. dried thyme
1 1/4 tsp. freshly ground pepper
35 oz. canned peeled tomatoes, drained well and chopped (I puncture the tomatoes with my thumb in the colander, then lightly squeeze them to drain them further)
2/3 lb. feta cheese, crumbled
2 eggs
1/2 cup heavy cream (you can use regular cream or even half-and-half if you want to lighten things a little)

Place the eggplant slices on paper towels and sprinkle with the salt. Let stand for 30 minutes.

Meanwhile, in medium saucepan boil the potatoes until tender, about 10 minutes. Drain and set aside.

Heat the oven to 350F/175C degrees.

Pat the eggplant dry with paper towels. In a large skillet, heat 1/4 of the oil over high heat. Dredge the eggplant slices in the flour; shake off any excess. Add the eggplant to the skillet in batches and fry over high heat, using more of the oil as necessary, until browned, about 2 minutes per side. Remove and let drain on paper towels.

Add to the skillet about 3 Tbsp. oil and turn the heat to moderate. Add the onions and garlic and cook until translucent. Add the meat and cook, breaking up the meat with a wooden spoon, until no trace of pink remains.

Drain the meat if necessary (for turkey, I didn’t have to), then return it to the pan. Stir in the tomato paste, cinnamon, thyme, and pepper. Cook for another minute, stirring to blend the flavors. Tranfer to a large bowl and add the tomatoes, potatoes, and feta and stir well to combine.

Line the bottom and sides of a 5- to 6-quart shallow baking dish (I used a 12×15-inch pan) with eggplant, overlapping them slightly. Reserve some slices for the top.

Spoon the meat mixture into the baking dish. In a small bowl, lightly beat the eggs and cream, then pour it over the meat. Cover with the reserved eggplant slices, overlapping them slightly if you can. (The moussaka can be prepared ahead until this point.)

Bake until the top is nicely browned, about 45 minutes. Let cool slightly before serving.

Tahini Tomato Salad

Posted in Salads & Dressings by

IMAG1900The tahini makes this a nice change from a regular tomato salad. Consider making this easy salad alongside a Middle Eastern or Turkish meal (like the moussaka, above).

Serves 4 as a side salad

1/3 cup tahini paste
1/2 tsp. ground cumin
2 Tbsp. fresh lemon juice
Salt and white pepper to taste
4 medium tomatoes, cut into thin wedges or slices, or chopped
Small handful of parsley, chopped

In a small bowl, stir tahini and cumin. Add lemon juice and stir; the mixture will become very thick. Thin with hot water, a little bit at a time, until the mixture is thin enough to be spooned. Lay the tomatoes on salad plates and drizzle the tahini mixture on top, then sprinkle with parsley.

Pancakes!

Posted in Breakfast/Brunch by

It is so easy to make pancakes from scratch! All you do is mix and cook. In this recipe, the rich flavor of the buttermilk is perfectly balanced by whatever sweet thing you choose to drizzle on top.

Of course maple syrup is the perfect thing to have with pancakes, but you may want to try a fruit sauce too. I made two over the weekend, just to try them, and was surprised by how good they tasted with the pancakes. If you try them, make them before you start mixing the pancake batter — you can even make them the night before.

Special thanks to my husband, mom, and toddler who tested this recipe with me for a weekend pancake brunch. We ate so many of these that we barely needed dinner that night.

One note: If you want everyone to eat pancakes together at the table instead of eating as you make them, plan on an hour between the time you start mixing and the time you sit down to eat. Keep the pancakes warm in the oven in the meantime.

Serves 5-6

2 cups all-purpose (plain) flour
2 Tbsp. granulated sugar
½ tsp. salt
1 tsp. baking soda
1 ½ tsp. baking powder
2 eggs, separated
1 cup milk
1 ½ cups buttermilk
4 Tbsp. butter (half a stick)

Preheat oven to 170F/76C degrees. Put a cookie sheet in the oven while it heats. Preheat a large non-stick skillet to medium heat.

In a large bowl, stir together the flour, sugar, salt, baking soda, and baking powder. Set aside.

In a separate bowl, stir together the egg whites, milk, and buttermilk. Set aside.

Melt the butter in a small pot over low heat, then remove from heat and add the egg yolks, mixing quickly and thoroughly. Stir the yolk mixture into the milk mixture. Pour this into the dry ingredients and whisk until just blended and still lumpy. Do not overmix or the pancakes will be tough.

Using a ladle, pour a scant ¼ cup of batter for each pancake onto the non-stick skillet. Cook about 2 minutes per side until golden brown, turning to cook the second side when the pancakes have a bubbly surface and the edges look dry.

Keep pancakes warm in the oven until ready to serve.

(This is another recipe I cut from the newspaper, maybe in 1997 or -98 or so. It was adapted from “A Cozy Book of Breakfasts and Brunches” by Jim Brown and Karletta Moniz.)

Thai Rice Noodles with Mustard Greens

Posted in Main Courses, Pasta & Rice Dishes by

A quick and easy Thai noodle dish that works really well with this Thai-style curried catfish, another quick and easy dish.

8 oz. wide, flat Thai rice noodles
2 Tbsp. vegetable oil
1 large clove of garlic
Approximately 2-inch round piece of fresh ginger
1/2 lb. mustard greens
2 Tbsp. oyster sauce
2 tsp. Asian fish sauce
Salt & pepper to taste
2 green onions
2 red chilies, seeded and sliced thinly on the diagonal
1/4 cup plucked cilantro (fresh coriander) leaves
2 limes, cut into wedges

Soak the dry noodles in hot water for 20 minutes or until softened. Drain before cooking.

Rinse the mustard greens well, then slice the stems and leaves 1-inch wide. Finely chop the garlic. Peel and thinly slice the ginger, then stack the slices and shred them finely. Cut the green onions into 1/4-inch lengths.

Ten minutes before serving time, heat a large frying pan or wok. Add the oil, garlic and ginger. Stir and fry until fragrant, then add the mustard greens. Stir for five minutes or so, until the mustard greens have reduced in size but aren’t yet wilted.

Add the oyster and fish sauces, plus a couple of tablespoons of water, and stir. Add the drained noodles, green onions, red chilies, and stir. Check for seasonings and add salt and pepper if needed.

When ready to serve, garnish with cilantro leaves.

Curried Catfish, Thai Style

Posted in Fish & Seafood, Main Courses by

Very easy to make, done in less than 15 minutes, and delicious. I recommend making it with these Thai Rice Noodles with Mustard Greens, another easy dish, for a tasty, simple homemade Thai dinner.

Serves 3-4

2 Tbsp. soy sauce
1 Tbsp. vegetable oil
2 tsp. mild curry powder
1/2 tsp. ground ginger
White pepper, to taste
1 1/4 lb. catfish filets (3 or 4 filets)
1/3 cup dry-roasted, unsalted peanuts, chopped

Preheat the oven to 475F/245C degrees. Grease a large, rimmed baking sheet.

Combine everything but the catfish and peanuts in a large, wide bowl. Add the filets and toss them in the sauce, making sure they are completely covered. Put them on the baking sheet and bake for 8-15 minutes, depending on thickness. Remove from the oven, top with peanuts, and serve.

Zuni Stew

Posted in Soups & Chilis by

This is a delicious soup using late-summer vegetables. On the face of it, the ingredient list may look a little ordinary, but the spices are the key — don’t skimp on those!


It’s one of the first recipes I ever pasted in my cookbook, but I never made it until now. I clipped it from The Atlanta Journal-Constitution and even wrote the date next to it: August 19, 1993. It’s originally from “The Greens Cookbook” by Deborah Madison, who was the first chef at Greens, a well known vegetarian restaurant in San Francisco — and it turns out the stew is pretty well known, too.

I didn’t realize it was so well known until I was making it and poked around a bit to see if it was anywhere online. I also didn’t realize the origin of the name. Zuni refers to the Pueblo Indian tribe, and at least one article I read said the ingredients involve what is a Native American grouping of corn, beans, and squash.

One note about the tomatoes. The recipe calls for a pound of charcoal-grilled tomatoes, pureed. I wasn’t able to do that, so I just used a can of diced tomatoes and drained them. I have also used finely diced fresh tomatoes. They worked just fine, but I’m sure the charcoal flavor would have been far more delicious.

I have also substituted fresh basil leaves for the cilantro, based on what I had on hand at the time.

Makes 8 servings

2-3 Tbsp. canola oil
2 large yellow onions, diced
3 garlic cloves, minced
1/2 tsp. ground cumin
1/4-1/2 tsp. ground coriander
2 Tbsp. chili powder, or more to taste (I used about 1 tsp. cayenne pepper)
1 lb. charcoal-grilled tomatoes, pureed
1 lb. mixed summer squash like zucchini (courgettes) and yellow squash, cut into large pieces
2 1/2 to 3 cups canned corn kernels
1/2 lb. green beans, cut into 1-inch lengths
1 1/2 cups canned, drained pinto beans (reserve liquid)
1/2 bunch cilantro (fresh coriander), roughly chopped
4 oz. Monterey Jack cheese (if it’s not available, use a very mild cheddar)
Whole cilantro leaves for garnish

Heat the oil in a pot and saute the onions over high heat until translucent. Lower the heat and add the garlic and spices, and stir everything together. Add a little liquid from the beans if needed.

Cook until the onions begin to soften, about 4 minutes, then add the tomatoes and stew for 5 minutes. Stir in the squash, corn, green beans, and pinto beans and enough of the liquid to make a fairly wet stew (you may need to add water if you run out of liquid). Cook slowly until the vegetables are done, about 15-20 minutes.

Taste the stew and adjust the seasoning. Stir in the chopped cilantro, then garnish with cheese and cilantro leaves.

Chocolate Chocolate Chip Cookies

Posted in Cookies & Brownies & Bars, Desserts/Baking by

Fun and easy to make. The surprise ingredient here is instant chocolate pudding mix, and the friend who gave me this recipe actually called them “Chocolate Pudding Chip Cookies.” These cookies definitely don’t have the look or taste of dark chocolate; they are light-tasting and chocolatey sweet.

Makes about 40

1 cup butter, softened
1/4 cup granulated sugar
3/4 cup lightly packed light brown sugar
1 pkg. instant chocolate pudding
1 tsp. vanilla
2 eggs
2 1/4 cups all-purpose (plain) flour
1 tsp. baking soda
1 pkg. semi-sweet chocolate chips
1 cup chopped pecans or walnuts

Preheat oven to 375F/190C degrees.

Mix butter, sugars, pudding, and vanilla in large bowl. Add eggs one at a time. Mix until creamy and light.

Add flour and baking soda. Mix until batter is stiff. Add chips and nuts.

Drop cookies in dollops about the size of ping pong balls on an ungreased baking sheet. Bake for 8-10 minutes.

Ice Cream-Brownie Dessert

Posted in Cookies & Brownies & Bars, Desserts/Baking, Other Desserts by

When I first tried these brownies, I decided I didn’t like them on their own — the instant coffee in the recipe made them just a touch too bitter for my taste. But that flavor is a perfect complement to something sweeter and smoother, like vanilla ice cream. And the thick brownie also holds up well to the ice cream on top. I don’t think a regular brownie — or a slice of chocolate cake, for that matter — would work as well.

6 squares unsweetened baking chocolate (like Baker’s)
3/4 cup (1 1/2 sticks) unsweetened butter
1/4 cup water
1 Tbsp. instant coffee granules
1 cup granulated sugar
1 cup firmly packed light brown sugar
3 eggs
1 tsp. vanilla
1 1/4 cups all-purpose (plain) flour
1/2 cup crushed almonds
1/4 tsp. ground cinnamon
1/4 tsp. salt

Preheat oven to 350F/175C degrees.

Microwave chocolate, butter, water, and instant coffee in a large microwavable bowl for 2 minutes or until butter is melted. Remove from microwave and stir until chocolate is completely melted.

Beat sugars with electric mixer on medium speed until well blended. Add eggs and vanilla and beat 2 minutes. Add flour, almonds, cinnamon and salt; beat until well blended. Add chocolate-butter mixture and blend well.

Spread in a greased, foil-lined 9-inch square baking pan.

Bake 40-45 minutes or until toothpick inserted in center comes out with fudgy crumbs. Let cool in pan, then cut into squares. Top with vanilla ice cream before serving.