Friday, May 20, 2011

The River House - Sarahlee Lawrence

River HouseRiver House by Sarahlee Lawrence

My rating: 4 of 5 stars


Enjoyed this book very much. True story written by a young woman who was raised on a ranch in Terrebonne, OR and as a high school and college student traveled and guided white water rafting all over the world.



The book opens with a griping sequence on a river in Peru that causes her to change direction, move home and build a log cabin (by hand) on the family ranch.



Her father was gave me pause and I don't know what to think.... Recommend.



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West of Here - Jonathan Evison

West of HereWest of Here by Jonathan Evison

My rating: 3 of 5 stars


I really wanted to like this book that was recommended by the owner of the Sunriver Book Store. Unfortunately, there wasn't a single character in the huge cast that I cared about.



Alternately set in 1890s and 2006 on the Olympic Peninsula, the book told the story of the settlers and explorers and a handful of current (loser) residents.



Too long, not that great.



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Sunday, May 08, 2011

In the Belly of the Bloodhound - L. A. Meyer (Audiobook)

In the Belly of the Bloodhound: Being an Account of a Particularly Peculiar Adventure in the Life of Jacky Faber (Bloody Jack, #4)In the Belly of the Bloodhound: Being an Account of a Particularly Peculiar Adventure in the Life of Jacky Faber by L.A. Meyer

My rating: 4 of 5 stars


As usual, the author delivers a rousing tale of adventure at sea with Jackie Faber. These books are enjoyable because, even though they are written for young adults, they are a little bit naughty.



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Weekly Recipes #55 - Heather

Ingredients

  • 8 ounces water-packed extra-firm tofu
  • 5 tablespoons peanut oil, divided
  • 2 tablespoons lower-sodium tamari or soy sauce
  • 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong), divided
  • Cooking spray
  • 6 ounces uncooked dried udon noodles (thick Japanese wheat noodles)
  • 6 cups water
  • 1 1/2 teaspoons kosher salt
  • 8 ounces Broccolini
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon dark sesame oil
  • 1/2 cup thinly sliced radishes (about 3 medium)
  • 2 tablespoons chopped dry-roasted cashews, toasted

Preparation

1. Cut tofu into 3/4-inch-thick slices. Place tofu slices in a single layer on several layers of paper towels; cover with additional paper towels. Let tofu stand for 30 minutes to drain, pressing down occasionally. Remove tofu from paper towels, and cut into 3/4-inch cubes.

2. Preheat oven to 350°.

3. Combine 2 tablespoons peanut oil, tamari, and 1 teaspoon Sriracha in a large bowl, stirring well with a whisk. Add tofu cubes to tamari mixture, and toss gently to coat. Let stand for 15 minutes. Remove tofu from bowl with a slotted spoon; reserve tamari mixture in bowl. Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray, and bake tofu at 350° for 10 minutes or until lightly golden.

4. Cook udon noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.

5. Combine 6 cups water and salt in a large saucepan over high heat, and bring to a boil. Add Broccolini to pan; cook for 3 minutes or until crisp-tender. Drain and plunge Broccolini into ice water; drain well. Chop Broccolini.

6. Add remaining 3 tablespoons peanut oil, remaining 1/2 teaspoon Sriracha, rice wine vinegar, ginger, and sesame oil to reserved tamari mixture in bowl; stir mixture well with a whisk. Add baked tofu, udon noodles, Broccolini, and 1/2 cup thinly sliced radishes to bowl; toss gently to coat. Sprinkle salad with cashews.


Sesame-Miso Cucumber Salad


Ingredients

  • 1 1/2 tablespoons sesame seeds, toasted
  • 2 tablespoons white miso (soybean paste) or lower-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon hot water
  • 1 teaspoon crushed red pepper
  • 2 teaspoons dark sesame oil
  • 4 cups thinly sliced seeded cucumber

Preparation

1. Combine first 7 ingredients in a large bowl, stirring with a whisk. Add cucumber; toss to coat.

SAUTÉED MISO VARIATION: Omit seeds, honey, and red pepper; decrease miso to 1 1/2 tablespoons. Combine miso, water, vinegar, 1 tablespoon sliced green onions, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add cucumber to pan; sauté 4 minutes. Toss cucumber with juice mixture.

Yield: 6 servings.

CALORIES 38; FAT 2.4g (sat 0.3g); SODIUM 186mg

GREEK VARIATION: Omit first 7 ingredients; decrease cucumber to 2 cups. Combine 1 1/2 tablespoons minced red onion, 1 tablespoon chopped parsley, 3/4 teaspoon chopped oregano, 1 tablespoon lemon juice, 1 1/2 teaspoons olive oil, and 1/8 teaspoon salt. Toss with cucumber, 1 cup quartered cherry tomatoes, and 1/2 cup orange bell pepper strips. Yield: 4 servings. CALORIES 40; FAT 1.9g (sat 0.3g); SODIUM 86mg

SPICY PASTA VARIATION: Increase seeds to 3 tablespoons; add 1 cup thinly sliced green onions and 1/4 teaspoon salt. Combine seeds and remaining ingredients in a large bowl. Cut 1 (9-ounce) package fresh linguine into thirds; cook according to directions. Drain; rinse with cold water. Toss pasta with cucumber mixture. Yield: 6 servings. CALORIES 207; FAT 5.2g (sat 1.1g); SODIUM 294mg

Parmesan Polenta and Spicy Sausage Sauce

Ingredients

  • 1 tablespoon olive oil
  • 3 ounces (2 links) sun-dried tomato chicken sausage (such as Al Fresco), sliced
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon crushed red pepper
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 1/2 cup chopped fresh basil, divided
  • 2 cups fat-free, lower-sodium chicken broth
  • 1 cup water
  • 3/4 cup quick-cooking polenta
  • 1/2 cup grated Parmesan cheese, divided

Preparation

1. Heat a medium saucepan over medium-high heat. Add oil to pan, swirling to coat. Add sausage; sauté for 3 minutes or until browned. Add onion; sauté for 5 minutes or until tender. Add garlic; sauté 30 seconds. Add oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Add 1/4 cup basil to pan; cook 5 minutes or until sauce thickens.

2. Combine broth and water in a large saucepan; bring to a boil. Add polenta; reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk. Stir in half of cheese. Place 2/3 cup polenta in each of 4 bowls; top with about 3/4 cup sauce. Top each serving with 1 tablespoon basil and 1 tablespoon cheese.


Flank Steak with Spicy Lemon Sauce

Ingredients

  • 1 (1-pound) flank steak, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons prepared horseradish
  • 1 tablespoon canola mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley

Preparation

1. Heat a large skillet over medium-high heat. Sprinkle both sides of steak with salt and pepper. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

2. While steak cooks, combine sour cream and next 5 ingredients (through juice) in a small bowl, stirring with a whisk. Stir in chives and parsley. Serve sour cream mixture with steak.


Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Ingredients

  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
  • 3/4 teaspoon ancho chile powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground cumin
  • Cooking spray
  • 1/8 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice, divided
  • 1/4 cup light sour cream
  • 2 tablespoons 1% low-fat milk
  • 1/2 ripe peeled avocado, diced
  • 2 cups packaged angel hair slaw
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 8 (6-inch) corn tortillas

Preparation

1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.

2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.

4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.

Tuesday, May 03, 2011

Weekly Recipes #54 - Jill

Mexican Lasagna

10 6” corn tortillas

2 cups canned low-sodium black beans, rinsed

4 cups tomato sauce

1 ½ cups shredded Monterey Jack Cheese

1 bag (10 oz) baby spinach leaves

2 cups diced grilled chicken

2 T chopped cilantro

Preheat oven to 400F. Lightly spray a baking dish with cooking spray. Place two to three corn torillas on the bottom, trimming as necessary for a good fit. Add beans, 1 cup tomato sauce, and ½ cup grated cheese. Top with two to three more corn tortillas. Add 1 cup tomato sauce, spinach, and ½ cup cheese. Top with two more corn tortillas. Add chicken and 1 cup tomato sauce. Top with two more corn tortillas. Add 1 cup tomato sauce, ½ cup cheese, and cilantro. Bake for 30 minutes, or until the cheese is melted and browned and chicken is reheated.

Let stand for 5 minutes before cutting.

Summer Rolls

http://www.epicurious.com/recipes/food/views/Summer-Rolls-242327?mbid=ipapp

1 oz cellophane noodles
1 lb extra lean ground turkey breast
2 large egg whites, lightly beaten
1 cup chopped scallions
1/2 cup chopped shiitake mushroom caps
1 tsp fish sauce
1 tsp oyster sauce
1 tsp sugar
1/4 tsp black pepper
2 tsp canola oil
1/2 each red and green bell pepper, cored, seeded and cut into thin strips

9 sheets (8 inches each) rice paper (found in grocery stores' Asian section)
1 cup drained canned mung bean sprouts

Boil noodles in salted water for 3 minutes; drain; set aside. Combine turkey, egg whites, scallions, mushrooms, fish sauce, oyster sauce, sugar and black pepper in a bowl. Heat oil in a large skillet over medium-high heat; cook turkey mixture, stirring, until dry and crumbly, about 7 minutes. Remove from heat. Push meat to one side; place pepper strips in pan. Fill a bowl with warm water. Soak 1 piece rice paper until pliable, but not entirely soft, 10 to 15 seconds. Lay flat on a cutting board. Place 2 bell pepper strips across wrapper 2 inches from bottom. On top of strips, layer 1/2 cup turkey mixture, 1/8 of mung beans, 1/8 of noodles and 1/8 of pepper strips to form a log-shaped pile. Fold bottom edge of wrapper up and sides in against filling. Roll up to top edge. Repeat with remaining ingredients. Cut in half on bias.

Grilled Grass-Fed Rib-Eye Steaks with Balsamic-Caper Vinaigrette

http://www.epicurious.com/recipes/food/views/Grilled-Grass-Fed-Rib-Eye-Steaks-with-Balsamic-Caper-Vinaigrette-352592?mbid=ipapp


1/2 cup balsamic vinegar
1/2 cup minced shallots
1/4 cup extra-virgin olive oil plus more for steaks and grill
1/4 teaspoon dried crushed red pepper
1/4 cup chopped fresh Italian parsley
2 tablespoons drained capers
2 teaspoons fresh thyme leaves
4 3/4-inch-thick grass-fed rib-eye steaks
3 garlic cloves, pressed
4 teaspoons smoked paprika*
2 teaspoons coarse kosher salt
1 1/2 teaspoons freshly ground black pepper

Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes. Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer. Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.
Rub both sides of steaks with oil and garlic. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl. Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.
Prepare barbecue (medium-high heat). Brush grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Spoon vinaigrette over.

Fresh Corn Soup Topped with Roasted Corn Guacamole
Roasted Corn Guacamole

http://www.epicurious.com/recipes/food/views/Fresh-Corn-Soup-Topped-with-Roasted-Corn-Guacamole-352975?mbid=ipapp


Guacamole
Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted
1 tablespoon olive oil
Salt and black pepper
1 tablespoon finely chopped red onion
2 tablespoons fresh cilantro, finely chopped
1 lime, finely grated zest and juice
1 jalapeño, stemmed and seeded, finely chopped
1 avocado, pitted and chopped

Soup
Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
2 tablespoons olive oil
1 clove garlic, crushed
1/2 red onion, chopped
1 jalapeño, stemmed and chopped
Salt and black pepper
1 1/2 cups chicken broth
Cilantro sprigs, to garnish

Roast the Corn for the Guacamole Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.

Prepare the Corn for the Soup Put the kernels (fresh or frozen and defrosted) in a blender.
Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)

Simmer the Soup Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.

Finish the Roasted Corn Guacamole In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.

Serve and Garnish Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.