There are still a few places available for this class in Beachwood on Wed. from 7-9pm.

Mar. 6: Vegetarian Cooking: Watching your cholesterol? Looking for an alternative to meat and potatoes? In this class you will learn the basics of eating meatless meals including ‘protein pairing’ and how to make food the family will enjoy, too. Whether you are already a vegetarian or just want a change of pace this class will give you a lot of information and plenty of good food. There will recipes to take home and samples to taste in class. Food Fee $8.00.

Beachwood Recreation

Cooking classes for Beachwood Recreation are held at the Beachwood Middle School in the home ec room. The School is located on Richmond Road behind the library. You can register by calling 216 292 1970.

Fresh salad is one of my favorite foods. You don’t need pre-made or bottled dressing. Just a good olive oil and some balsamic vinegar and you are set.

Spring Salad

4 c. Spring mix  greens

6 asparagus spears

4 oz. sugar snap pea pods

1 carrot- shredded finely

3 broccoli stems, shredded finely

1/2 c. diced sweet onion

fresh parsley, chopped

olive oil

balsamic vinegar

salt and fresh ground pepper

4 oz. feta cheese crumbles

Wash and spin dry greens and place in salad bowl. Trim tough ends off asparagus and steam 4 minutes. Place in cold water to stop cooking and cut into 1-inch pieces. Add to greens. Add remaining vegetables to salad bowl. Drizzle with oil- not too much- and then toss. Add salt and pepper to taste and drizzle with balsamic vinegar. Serve in individual bowls and add cheese to taste. Serves 3-4.

Sunday dinner this week was extra special. Jonathan and I had a locally produced leg of lamb that was amazingly tasty. I started by studding the lamb with cloves of garlic then I rubbed it with a little olive oil. I rubbed it with pink sea salt and finished with sprigs of fresh rosemary. It was a 4 pound piece of meat and I allowed about 25 minutes per pound cooking time at 325 degrees for medium-rare. I also added cubed red skinned potatoes to the roasting pan. They were combined with  sauteed onions and mushrooms for serving. After the roast comes out of the oven allow it to rest about 20 minutes before carving.

 

 

Oven roasted potatoes combined with mushrooms and onions before serving

If you like carrot cake or spice cake I think you’ll really like this cake recipe. Fresh grated parsnips are the ingredient that makes the cake moist. You can serve it plain, dusted with powdered sugar or frosted.

Spiced Parsnip Cake

1½ c. flour

1 c. sugar

1 T. ground ginger

2 t.  each baking powder and cinnamon

1 t. each nutmeg and allspice

¾ t. each salt, and cloves

3 eggs

½ c. oil

½ c. milk

1 t. vanilla

2 c. packed peeled, shredded fresh parsnips, about 3 large

Preheat oven to 350. Grease and flour a 13×9- inch baking pan. Combine flour and sugar with dry ingredients and set aside. Whisk together the eggs, oil and milk and vanilla and pour over the dry ingredients. Stir until just combined and then stir in the parsnips. Pour into prepared pan and bake for about 25 minutes or until tester comes out clean.  When cool dust with powdered sugar or frost with cream cheese frosting.

Crab Rangoons were super simple to make and a big hit as an appetizer at a dinner a few days ago. Just a few ingredients and a few minutes and you’re done. I served them with my Sweet and Sour Sauce. Because I used wonton wrappers  they were quite small so I didn’t need a lot of oil to fry them. I used a small saucepan and fried about 7 or 8 at a time. They only take a couple of minutes.  I was through in no time.

Crab Rangoons

1 can (6 oz.) crab meat,drained well

1 (8 oz.) package cream cheese

dash of hot sauce

wonton wrappers

oil for frying

Combine crab meat with cream cheese and hot sauce. Place a wonton wrapper on work surface and place a teaspoonful of the crab filling in the middle. Fold 2 corners in to just touch. Take one of the remaining corners and roll up into a tiny roll. Dampen edge with a little water to affix. Repeat with remaining filling. You should get a several dozen. Pour 1-inch of oil into a small saucepan and heat to 350 degrees.  Fry rangoons a few at a time until golden and drain on paper toweling. Keep warm in 300-degree oven until ready to serve- but best served right after you make them. Serve with Sweet and Sour Sauce.

 

Roll up and use a drop of water to seal.

 

I love Sweet and Sour Chicken. OK, I like sweet and sour anything. Freaks me out a little to get it from a restaurant with a sauce that glows in the dark. I much prefer my own sweet and sour sauce. Once made it will keep for weeks and can be used whenever you get a taste for sweet and sour something. My version is pan fried, not deep fried and the chicken is rolled in cornstarch not coated in a thick batter. Play with the veggies you add to it. I added broccoli to the most recent batch I made.

 

Sweet and Sour Sauce

 

1/2 c. vinegar, I like cider vinegar

1/2 c. sugar

1/2 c. pineapple juice

3 T. catsup

2 T. soy sauce

1 T. sherry

2 T. cornstarch

1 t. minced garlic

1-t. fresh grated ginger

Hot pepper flakes to taste

In saucepan combine all ingredients. Cook over medium heat, stirring as mixture gets hot, until sauce begins to bubble. It will also get much clearer. Boil gently 1 minute, stirring constantly before removing from heat. Makes 1 1/2 c. Keeps in the fridge for a couple of weeks.

   Sweet and Sour Pork or Chicken

 

1-2 lbs. boneless pork or chicken

1 egg

1 t. cornstarch

1/4 t. salt

1 t. soy sauce

Additional cornstarch for dredging

2 T. oil

1 medium onion, chopped

1 medium carrot, peeled and sliced thin

1 sweet green pepper, seeded and chopped

1 sweet red or yellow pepper, seeded and chopped

1 20 oz. can pineapple chunks, drained, reserving juice for sauce

1 recipe sweet and sour sauce (see note)

 

Cut meat into cubes and place in bowl. Combine egg, 1-t. cornstarch, salt and soy sauce and pour over the meat, stirring to coat. Allow marinating at least 1 hour in fridge.

When ready to cook, heat 1T. oil in large skillet or wok. Sauté onions on high until tender. Add carrots and stir fry 3 minutes. Add peppers and sauté 3 minutes more. Remove to bowl and stir in pineapple. Dredge the meat in additional cornstarch and sauté in remaining oil until browned and when juices run clear when pierced with a fork.

Meanwhile, combine sauce ingredients in a saucepan and heat to boiling. Return vegetables to pan with meat and pour over sauce to desired amount.  Serve over rice or pasta. Makes 4-6 servings.

Note: If you make the sweet and sour sauce ahead of time it will get runny when reheated if made with regular cornstarch. Either use modified cornstarch (Clear Gel) or make sauce just before using. You may also want to use only some of the sauce and save the rest for another use.

 

 

 

For an Asian- inspired dinner I made this side dish that was pretty easy and tasty. It could also be a vegetarian main dish with the addition of nuts or tofu for protein. I cooked the pasta ahead of time so I just had to reheat it and toss it in once the veggies were ready. Made it easier with company over. The veggies I used were partially chosen because I had them on hand. Feel free to add or subtract other veggies based on what you have and what you like.

 

Asian Veggies with Pasta

8-12 oz. angel hair pasta- I used whole wheat

oil

1 onion, chopped

1 leek, trimmed, sliced and washed well

2 carrots, peeled and cut into “sticks”

2 c. chopped cabbage

1 c. sliced celery

1-2 c. chopped sweet peppers- I had mini sweet peppers and sliced them into rings

2 c. kale, washed, blanched and chopped

1 can straw mushrooms, drained

1/4 c. vegetarian oyster sauce*

1/4 c. sweet and sour sauce

soy sauce to taste

a handful of cashews, optional

Cook pasta according to package directions and set aside. It’s personal preference but I broke the angel hair pasta in half  to make it easier to eat. Heat oil in wok and stir-fry onions and leeks until wilted. Add carrots and cabbage and stir-fry 2 more minutes. Add celery and cook another 2-3 minutes then add the peppers, mushrooms and kale and stir-fry until veggies are heated through.  Add hot pasta and sauces and heat through adjusting seasonings to your own taste.  Sprinkle with cashews, if using. Serves 4-6.

* Vegetarian Oyster Flavored Sauce is available at Asian markets and some grocery stores. If you can’t find it you can use hoisen sauce instead.

 

I will be teaching a class on Cooking with Herbs on Saturday, March 9, 2013, at Kathleen Varga’s shop in Wadsworth. Here is what Kathleen wrote about it.  There will be plenty to sample and I will also be happy to answer your herb cooking and gardening questions. If you haven’t been to Kathleen’s shop yet this is a great chance to see all the amazing products she carries. Hope to see you there.

Saturday, March 9, 2013, 9:00 – 10:30
COOKING WITH HERBS.  $15.00
Judi Strauss, herb, gardening and cooking expert and
author will show us how to enhance the simplest of
foods using herbs and spices, and reduce salt usage
at the same time. Learn to cook with fresh and dried
herbs, and how to blend flavors.  Buying, drying,
storing and growing herbs will be covered. Judi’s
enchanting cookbook, The Charmed Kitchen, will be
available, as well as, her many other gardening and
cookbooks. Come hungry.  Judi will be preparing
some of her easy and tasty recipes. $15.00 fee is
payable to Judi Strauss.  Please call to secure your
place.  You won’t want to miss this! 330-604-0932
Crooked River Herb Farm
1719 Reimer Rd., Wadsworth, OH 44281

Phone: 330-604-0932

MAP TO SHOP:
http://www.crookedriverherbfarm.net/contact-us.html

This is a very tasty and easy spread to make for a party. With the addition of carrots you’ll be getting some extra crunch, flavor and sweetness and eating more veggies, too. Serve with crackers or crunchy bread.

Carrot Spread

1 (8 oz.) cream cheese
3 med. size carrots, grated
3 Green onions, sliced
2 tsp. Worcestershire sauce, optional
1/4 c. mayonnaise
Coarse black pepper & salt to taste

Soften cream cheese. Add to carrots, green onions, Worcestershire sauce, black pepper, salt and mayonnaise. Chill until ready to serve.