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Category: Recipes

  1. Monday, February 20

    Homemade Bolognese Sauce

    I’ve tried making bolognese sauce a few times in my life and was never impressed. I blamed the bolognese. But what I should have been blaming were the recipes I was trying. Today I have a recipe that is divine and completely changes how I feel about homemade bolognese sauce. This past Christmas I found myself with a half a pound of ground veal left over from making Swedish meatballs. I searched around the web for recipes to use up the veal and happened upon this recipe for veal bolognese from Food & Wine. I didn’t follow the recipe exactly but used it as a guide and oh my GOODNESS the resulting sauce was so, so good and flavorful and wonderful and, well, I am finally impressed by homemade bolognese sauce.

    Incredibly Flavorful Homemade Bolognese Recipe from @janemaynard

    think one of the reasons the sauce was so good was because I used half veal, half regular ground beef. But I’m quite certain the sauce will still be uber delicious with straight ground beef, as the veggies and spices are what really make this sauce shine. If you want to use veal, by all means do. But ground beef alone is a-okay.

    Click here for the original recipe, which also includes butternut squash, which I am sure is delicious! Below is my version of homemade bolognese sauce, with some modifications from the original recipe.

    Incredibly Flavorful Homemade Bolognese Recipe from @janemaynard

    Oh, one more note! I used a rigatoni-like pasta instead of spaghetti and really liked that shape of pasta with this sauce. Use whatever pasta you like, but the rigatoni is quite delicious.

    Homemade Bolognese Sauce
     
    Adapted from a Food & Wine recipe.
    Author:
    Ingredients
    • 1 pound ground beef or veal (or half pound of each)
    • 2 slices of bacon, minced
    • 2 tablespoons olive oil
    • ½ cup minced carrot
    • ½ cup minced celery
    • ½ cup minced onion
    • 2 garlic cloves, minced or pushed through a garlic press
    • Kosher salt
    • ½ teaspoon ground sage
    • ½ teaspoon dried parsley
    • 1 bay leaf
    • 2 teaspoons dried oregano
    • 1 teaspoon dried basil OR 1 tablespoon fresh basil (chiffonade)
    • 1 cup dry red wine
    • 2 15-ounce cans petite diced tomatoes
    • 1 cup chicken broth
    • ¾ cup cream
    • Pepper
    • Optional: 4 tablespoons tomato paste (I added this to the recipe after making it many times, see directions below for notes)
    Instructions
    1. In a large cast-iron casserole (or pot), cook minced bacon in the olive oil over medium heat, for about 5 minutes until bacon is well cooked, stirring occasionally.
    2. Add the carrots, celery, and onion. Sprinkle evenly with a pinch of salt and cook over medium heat about 5 minutes. Add the fresh garlic and stir.
    3. Add the ground meat along with the sage, parsley, bay leaf and oregano. If using dried basil, add that now as well. Season evenly with a few pinches of salt. Cook until meat is cooked through and no longer pink, stirring regularly.
    4. Add the wine and cook until the wine has reduced significantly, about 3-5 minutes. Add UNdrained tomatoes and cook until liquid is reduced by about half, around 5 minutes.
    5. Add the chicken stock and bring to a simmer over medium-high heat. At this point if you are using tomato paste, add that as well. (Note: originally I did not have tomato paste in the recipe. The sauce base originally came out with more of a broth consistency - still unbelievably tasty, but you have to serve the pasta in a bowl. This last time I added tomato paste and it helped to thicken the sauce base up and the flavor remained the same. I will be using the tomato paste in this recipe from now on).
    6. Reduce heat to medium-low and simmer gently for about 10 minutes.
    7. Remove the bay leaf. Add the cream and, if using fresh basil, the basil. Stir and add salt to taste if needed. Finish off with a few shakes of pepper.

     


  2. Tuesday, January 31

    It’s the Blog’s 10th Birthday! Plus French Chips Recipe!

    Please note: The giveaway in this post is now closed. Recipe is below!

    Well, that 10 years sure went by quickly.

    French Chips Recipe (aka French fries that look like chips!) from @janemaynard

    Today is This Week for Dinner’s 10th birthday! Happy Birthday, Blog! I seriously can’t believe it. If we’re going by birth order, the blog is technically my second child. 😉 I didn’t start a blog to start a blog, I just wanted to share my weekly menu with my brother if I happened to plan one. That’s it. And then it grew. And then I made a logo. And then I promised my friends my secret hot fudge recipe if they told their friends about the blog (and, yes, the recipe is still a secret). And, just like that, 10 years have passed, with over 520 weekly menu posts, oodles of recipes and so much other crazy stuff that has happened because of the blog it blows my mind. I feel incredibly grateful for the gift this blog has been in my life and look forward to many more blog birthdays. And of course I am eternally grateful to all of you who keep it going, with your comments and your weekly menus and your simply being here to read my words and make my recipes. Thank you!

    To celebrate I have food. And a KitchenAid giveaway. Are you ready? Here we go!

    https://www.instagram.com/p/BPNomk9DEvt/?taken-by=janemaynard

    Normally for the blog’s birthday I share some sort of chocolate. But today we’re going with my second favorite food group…French fries. Well, actually, French chips. Or should that be chip fries? Or French fry chips? Whatever you decide to call them (I’m going with French chips), these are your new favorite homemade French fries. They are basically French fries shaped like chips, although much thicker chips, which is why they are not really chips at all. Unless you’re in England. Then, yes, they are chips. Anyone confused yet?

    Nate and I recently took the kids to Liberty Public Market by the San Diego harbor for lunch (which, by the way, is our new favorite place to eat. It’s awesome.) One of the food vendors, Mastiff Sausage Company, serves French fries that are shaped like discs and they are amazing. (Click here to see a picture!) No, really, why doesn’t everyone make French fries in this shape? The disc gives you the perfect proportion of potato to crispiness. It’s genius. If you’ve been around the blog for a while you know that when I get obsessed with a food from a restaurant, I generally have to figure out my own version. Enter today’s recipe for French chips. Which, coincidentally, leads into today’s giveaway!

    Making French Chips (aka fries that look like chips!) with the KitchenAid stand mixer food processor attachment - recipe included, from @janemaynardMaking French Chips (aka fries that look like chips!) with the KitchenAid stand mixer food processor attachment - recipe included, from @janemaynardTHIS GIVEAWAY IS NOW CLOSED. THANK YOU! To celebrate the blog’s 10th birthday, KitchenAid is generously giving one of you lucky commenters their brand new KitchenAid® Artisan® Mini 3.5-Quart Tilt-Head Stand Mixer in Honeydew (to match This Week for Dinner’s colors! So cute!) along with the Food Processor with Commercial Style Dicing Kit attachment, which will work on standard-sized stand mixers as well.* Where do I even begin? First, have you seen the new mini stand mixers? THEY ARE SO CUTE I CAN’T STAND IT. Also, this food processor is my first stand mixer attachment and, well, I’m a believer. Slicing my potatoes for the French chips was crazy fast and easy. I was ready to make 10 pounds of fries. The retail value of today’s giveaway is $649.98, so, um, yes you need to enter! (And a huge thank you to KitchenAid!)

    KitchenAid Artisan Mini 2.5-Quart Tilt-Head Stand Mixer in HoneydewHere’s how to enter the giveaway!

    • Simply comment on this post to enter! That’s it!

    Of course we have bonus entries! You must leave a separate comment for each bonus entry that applies to you:

    Please note: Winner must be a resident of the United States. All comments must be posted by Midnight PT on Tuesday, February 28, 2017.

    The giveaway winner was comment #174, Christie! Her bonus entry for following This Week for Dinner on Pinterest got her the win, but here’s her original comment: “10 years! I know I’ve read since near the beginning, so that is just crazy. Congrats!”

    French Chips Recipe (aka French fries that look like chips!) from @janemaynard

    Let’s get to those French chips, shall we? They are crispy on the outside, perfect on the inside, not quite a fry and not quite a chip. Also, mine are not shaped like discs because my potato was too big for the food processor’s feed tube, but I like my triangle-shaped French chips. They’re cute! In addition to the French chips, I also have a recipe for a seasoned salt to go on top. It’s a little salty, a little smoky, a little sweet…and a lot delicious. Enjoy!

    And Happy 10th Birthday, This Week for Dinner!

    French Chips
     
    French fries shaped like chips are the best French fries ever. You're welcome. (Thanks to Mastiff Sausage Company in San Diego for the inspiration!)
    Author:
    Ingredients
    • Russet Potatoes (1 large potato per 2 servings)
    • Canola or Vegetable Oil
    Instructions
    1. Place a cooling rack over a cookie sheet lined with paper towels and set aside.
    2. Slice the potato into thick discs. Alternatively, use the KitchenAid food processor attachment with the slicing disc. You want medium-thick discs. If you are using the food processor attachment and your potato is too wide for the feed tube, cut the potato into quarters lengthwise - your final fry shape will be a triangle instead of a disc, but it still works beautifully. The thickness on the food processor should be set around the center point for thickness.
    3. Soak sliced potatoes in water for 30 minutes up to overnight (put the bowl in the fridge if you're going for a long soak). Remove potatoes from the water and pat dry with a towel or paper towel.
    4. In a heavy-bottomed medium-large pot, heat 1-2 inches of oil. (For 1 potato I did 1 inch of oil.) Monitor the temperature of the oil with an instant read thermometer and bring the oil to 325º F. (On my stove the knob was around 6 on a scale of 1-10). It's okay if the temperature goes a little over 325º as the temperature will drop when you add the potatoes.
    5. Carefully add about ½ potato's worth of the fries/chips to the heated oil. Keep an eye on the temperature, adjusting the heat on the stove if necessary. Cook the fries for 4-6 minutes, until they just barely start to brown. I stir them fairly regularly while they cook.
    6. With a large slotted spoon, remove fries from the oil and place on the prepared cookie sheet with the cooling rack. Cook the next batch of raw potatoes, repeating the process above.
    7. Once all the potatoes have been fried once, raise the burner's heat to bring the oil to 350º F (about an 8 on a scale of 1-10 on my stove). Cook the fries in batches once again, this time cooking the fries for 2-5 minutes, until they are a nice golden brown color. Remove from the oil and drain on the prepared cookie sheet with cooling rack.
    8. While the fries are still hot, pat gently with a paper towel, sprinkle with salt or seasoned salt (see recipe below), flip and repeat.
    9. These fries are obviously best served hot, but they are still really good even after they've cooled. Enjoy!

    Recipe for seasoned salt, perfect for french fries, from @janemaynard

     

    French Chips Seasoned Salt
     
    Author:
    Ingredients
    • 2 teaspoons kosher salt
    • 2 teaspoons granulated sugar
    • ½ teaspoon smoked paprika
    • ½ teaspoon black pepper
    Instructions
    1. Mix everything together! All done!

     

    *All colors are subject to availability. The prizes include:
    1. Artisan® Mini Stand Mixer in Honeydew (KSM3311XHW)
    1. Food Processor with Commercial Style Dicing Kit (KSM2FPA)

  3. Sunday, January 29

    Indian Tacos with Easy Tandoori Chicken and Raita

    Indian Tacos with Tandoori Chicken and Raita from @janemaynard

    This recipe for Indian Tacos is pretty much a simplified version of my beloved Indian Burritos recipe. I seriously love those burritos, but the tacos involve a few less ingredients, which is welcome on a busy weeknight.

    Indian Tacos with Tandoori Chicken and Raita from @janemaynard

    I can’t tell you how much I love these tacos. The tender tandoori chicken (don’t worry, I have a shortcut way to make it that does not involve a tandoor oven) topped with delicious Indian raita sauce and just a few simple vegetables is so tasty. It’s been a while since I’ve made these and really there is no good reason for that!

    Indian Tacos with Tandoori Chicken and Raita from @janemaynardClick here to get the recipe for Masala Salsa, which, in addition to raita, is a great topping for these tacos!

    Indian Tacos with Tandoori Chicken
     
    Author:
    Serves: 6 servings
    Ingredients
    • ¾ cup plain yogurt
    • 2 tablespoons lemon juice
    • 2 cloves fresh garlic, minced
    • 1 tablespoon cumin
    • 1 teaspoon ground ginger
    • 1 teaspoon coriander
    • ½ teaspoon salt
    • ½ teaspoon cayenne pepper
    • ¼ teaspoon cardamom
    • ¼ teaspoon cloves
    • ¼ teaspoon black pepper
    • 2 boneless, skinless chicken breasts
    • 1 tablespoon canola oil
    • 1 onion, sliced
    • 1 bell pepper, sliced
    • 12 flour tortillas (smallest size you can find)
    • 1 cup shredded red cabbage
    • Raita sauce (recipe below)
    • Fresh cilantro, chopped for garnish
    Instructions
    1. The night before: mix together the yogurt, lemon juice, garlic, cumin, ginger, coriander, salt, cayenne pepper, cardamom, cloves, and black pepper. Stab the 2 chicken breasts with a fork on all sides, then place in yogurt mixture. Let marinate overnight.
    2. The next day: Preheat oven to 450º F. Cook chicken in oven for ~20 minutes, or until juices run clear and internal temperature of the chicken reaches 160 F.
    3. Cut chicken into bite-sized pieces.
    4. Sautee onion and pepper in a large frying pan over medium heat in canola oil, until veggies are softened.
    5. Top tortillas with tandoori chicken, grilled onions and peppers, red cabbage, raita sauce, and cilantro.

     

    Indian Tacos with Tandoori Chicken and Raita from @janemaynard

     

    Raita
     
    Prep time
    Total time
     
    Indian cucumber-yogurt sauce.
    Author:
    Serves: 1 cup
    Ingredients
    • ½ cup cucumber, shredded
    • 1 cup yogurt
    • 2 tablespoons fresh cilantro, chopped
    • 1 tablespoon green onion
    • ¼ teaspoon lime juice
    • ¼ teaspoon coriander
    • ⅛ teaspoon cumin
    • ⅛ teaspoon black pepper
    • ⅛ teaspoon salt
    • Pinch cardamom
    Instructions
    1. Peel and seed cucumber, then shred.
    2. Mix all ingredients together. Store in fridge and serve cold.

     

     


  4. Sunday, January 8

    Barbecue Chicken Salad Recipe

    For a while I wrote a fun series of posts on Babble called “3 Kids, A Mom & a Kitchen.” For one of the article the girls and I made a super tasty Barbecue Chicken Salad recipe. I just clicked through to link to that recipe for today’s weekly menu and discovered that Babble did a website update, which means the captions that had the recipe included are missing! So, I’m reposting the recipe here, for posterity’s sake. Well, actually, mostly for my sake so I can have the recipe handy. 😉

    Barbecue Chicken Salad Recipe from @janemaynard

    This is one of those recipes that’s not really a recipe – no measurements necessary and feel free to add or omit ingredients at will. I pretty much stole the idea for this salad from a restaurant called Croutons. Enjoy!

    Barbecue Chicken Salad Recipe from @janemaynard

    Barbecue Chicken Salad
     
    Adapted from a dish served at a restaurant called Croutons
    Author:
    Ingredients
    • Grilled chicken breast
    • Barbecue sauce
    • Romaine lettuce, chopped
    • Shredded cheese, cheddar or mozzarella
    • Canned black beans, rinsed and drained
    • Canned corn
    • Chopped tomato
    • Cornbread croutons (if I can find these at the store I toast cubed cornbread in the oven until crispy)
    • Chopped Granny Smith Apples
    • Ranch dressing
    Instructions
    1. Shred grilled chicken and toss in barbecue sauce to coat.
    2. Toss everything together and serve with ranch dressing. Voila!
    3. No set amount for ingredients - plan for about ½ chicken breast per person and adjust ingredients as necessary for the size of the salad!

     


  5. Sunday, January 1

    Week 519 Weekly Menu + My 2017 New Year’s Resolution – Cook More!

    Happy New Year!

    Eat Well, Heal the Planet: This Week for Dinner 2017 New Year's Resolution - Cook More!

    Today I’m combining the weekly menu with my annual New Years Resolution post because they are closely related. Let’s talk about the resolution first then get on to the weekly menus, shall we?

    Every year I choose a resolution that helps our family to Eat Well and Heal the Planet. For 2017 my environmentally-friendly kitchen resolution is to, quite simply, cook more. And while the goal itself may seem simple, the reasoning behind it is more complex.

    This will be my eighth year where my New Year’s resolution is focused on how my behavior in the kitchen impacts the environment. These past seven years have been awesome and the resolutions have truly helped me become more conscious than ever about how my food choices impact Mother Earth. It’s been a transformative process for me and I hope my journey has had a positive impact on others, too.

    Last year our family’s food-environment resolution was to Waste Less Food. I started a compost bin, which is still going strong, and we’ve tried really hard to, well, waste less food! One of my biggest takeaways last year was that eating out was our family’s biggest source of food waste. Not only did more food get thrown away when eating out, but there was so much more garbage per person with takeout containers and the like. This is contributing factor #1 to this year’s resolution to cook more.

    Eat Well, Heal the Planet: This Week for Dinner 2017 New Year's Resolution - Cook More!

    I don’t want to jump on the whole “2016 was the worst” bandwagon, but I will tell you that, for personal reasons, 2016 was at times quite challenging and I cooked less this year than I have in probably a decade. I was dealing with SI joint dysfunction for much of the year, and then I had a crazy car accident in November, just as the holidays got going. Plus, you know, life is busy. Work, kids, etc, etc, etc…we all know how it goes. As a result, this year found me in the kitchen far less than usual. Making dinner became a source of stress and something I thought I didn’t have time for. By the end of the year, my decreased levels of cooking have really had me down. The last two weeks I’ve been cooking a lot more. I visited our weekly farmer’s market for the first time. I’ve thought a lot about my relationship to food and what it means to me. This is contributing factor #2 to this year’s resolution…so let’s talk about the resolution itself!

    I want to cook more! I want to feed my family better. I want to feed myself better. I want to care about my food again. I want to enjoy the cooking process. I want to be inspired by food rather than stressed by it. I want to go to my local farmer’s market and be inspired by the local, seasonal ingredients I find each week. And I want to help the environment – the best way I can do that in the kitchen is to simply COOK MORE.

    So, that’s the goal! Less eating out. More cooking. More getting back to the love of food and savoring the time it takes to prepare it.

    Are you with me? Are you already there? Share your tips if you are! And, in case you missed it, I wrote an article for Mom2.com in October where I shared my friends’ tips for cooking dinner every day, even when life gets crazy. There is some good stuff in there, I highly recommend you check it out!

    And now my first menu of 2017! Note: we are still going to eat out, but I’m limiting it to once a week! I will continue to post menus every weekend and hope you all will continue to share yours in the comments! I am beyond grateful for the interaction we have here on the blog and your menus are a true inspiration week after week!

    This Week for Dinner: Week 519 Weekly Dinner Menu, Including FREE Printable PDF & Ingredients List from @janemaynard

    MONDAY:
    Homemade pizza (as per the kids’ request!) – Margherita and Honey Goat Cheese

    TUESDAY:
    Pesto Chicken Salad Sandwiches

    WEDNESDAY:
    – Green Salad Topped with Grilled Chicken

    THURSDAY:
    Sweet Potato and Black Bean Burritos

    FRIDAY:
    – Leftovers

    SATURDAY:
    – Eat out night

    SUNDAY:
    – Roasted Vegetable Egg Scrambles and Smoothies

    Click here or on the menu graphic above to access this week’s free printable PDF of the menu and ingredients list!

    Your turn! Please share your menu in the comments…simple, fancy, whatever! And if you have any thoughts about this year’s resolution, please share those as well! Happy New Year and Happy Cooking!


  6. Thursday, December 15

    Sea Salt and Brown Butter Rice Crispy Treats

    Here’s the thing with today’s rice crispy treats. When you look at them they look like normal, everyday, boring rice crispy treats. And then you take a bite. And you’re like, “What am I eating!?!?” You’re eating sea salt and brown butter rice crispy treats, that’s what. And they are so good.

    Recipe for Sea Salt and Brown Butter Rice Crispy Treats from @janemaynard

    I discovered this recipe thanks to my friend Nikki, who is also the reason that the SoNo Chocolate Ganache Cake is in all of our lives. We went camping with Nikki and her family this summer and she brought these for dessert on the beach. As soon as I took a bite I knew she had done something different with the recipe. Sure enough brown butter was involved. And lots of it. The original recipe that Nikki uses is from Joanne Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe cookbook. I have adapted it and my version is below. (You can see the original recipe on Epicurious.) I use vanilla bean paste to get that wonderful vanilla bean look and flavor but without messing with the pods, which I never have on hand anyway. I also added coarse sea salt to the mix because coarse sea salt always makes everything more delicious.

    Recipe for Sea Salt and Brown Butter Rice Crispy Treats from @janemaynard

    By the way, if you don’t really like rice crispy treats then I don’t think these are going to miraculously change your opinion. They are still rice crispy treats after all…but they have a really wonderful salty-sweet flavor and I myself can’t get enough of them! Enjoy!

    sea-salt-brown-butter-rice-crispy-treats-side-horiz-this-week-for-dinner-web

    Sea Salt and Brown Butter Rice Crispy Treats
     
    Prep time
    Total time
     
    Adapted from Joanne Chang's "Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe"
    Author:
    Serves: 32
    Ingredients
    • 2 sticks (1/2 pound) salted butter
    • Generous ½ teaspoon coarse sea salt, plus a bit more for sprinkling
    • 2 teaspoons vanilla bean paste
    • 2 10-ounce bags large marshmallows
    • 10 cups rice crispy cereal
    Instructions
    1. Spray a 9" x 13" baking pan with oil and set aside.
    2. Heat a very large pot over medium heat on the stovetop. While pot is heating, gather all of your ingredients so they are ready to go.
    3. Cut butter into squares and add to heated pan. Cook, stirring regulary, for about 7-10 minutes until the butter has browned. For the first 5 minutes or so there will be a white foamy layer on top, then that will start to disappear, then the butter will start to bubble and foam up again. The butter will brown sometime after this happens. It will look light brown below the foam and have a lovely nutty aroma. Be sure to cook until butter just turns brown (you have to really look because the foam on top can obstruct your view. It is helpful to cook the butter in a light-colored pan so it's easier to see the color of the butter.)
    4. As soon as the butter has browned, reduce the heat to low and stir in the salt and vanilla paste. Mix well then add the marshmallows, cooking over low heat and stirring constantly until all of the marshmallows have melted and you have a smooth mixture.
    5. Turn off the heat but leave the pan on the stove. Add the rice crispy cereal and stir well to coat. Pour the mixture into the prepared pan.
    6. Using wet hands, press the mixture firmly and evenly into the pan.
    7. Sprinkle the top with just a bit of sea salt.
    8. Let cool 1 hour before cutting. Store in an airtight container.
    Notes
    Makes 32 1½" x 2" squares.

     


  7. Thursday, November 3

    This Week for Dinner Podcast #46: Nicole Blades and Her Caribbean Coconut Sweet Bread Recipe

    This Week for Dinner Podcast #46: Interview with Author Nicole Blades + Her Favorite French Toast Recipe + A FABULOUS Recipe for Caribbean Coconut Sweet Bread

    The podcast is back! Yippee! We’re kicking off the second season with a really lovely interview with author Nicole Blades and her family’s beloved Caribbean Coconut Sweet Bread recipe. Before we get to the recipe and shownotes, a few quick notes about Nicole! Nicole is a novelist and journalist who has been writing since third grade. She’s worked for magazines like Essence and written articles and essays for pretty much everyone, from NYTimes.com to WashingtonPost.com and more. She also has a blog (link below!) and her second novel “The Thunder Beneath Us” published last week (congratulations, Nicole! Woohoo!). Nicole and I could basically talk forever (we pretty much did) and in this episode we hit on all kinds of topics, everything from the virtues and vices of digital communication, vegetarianism, ancestral DNA tests and, of course, FOOD.

    Caribbean Coconut Sweet Bread from @janemaynard

    Nicole shares two recipes in the podcast. One of them is for Caribbean Coconut Sweet Bread, a recipe that really represents family for Nicole. I wanted to make the bread before the show went live so I would have good photos to include. I am so glad I did. This bread. It is dangerously delicious! Nicole also took photos of the actual recipes she uses. The French toast came from an old magazine and the sweet bread is in an old Caribbean cookbook. I am so happy to have those photos to share with you, too. Hard copy recipes are one of my favorite things in the world.

    Caribbean Coconut Sweet Bread from @janemaynard

    I think it’s time we get down to business! First the shownotes, then the recipes, then the podcast itself! Enjoy!

    Shownotes:

    Caribbean Coconut Sweet Bread from @janemaynardLeft: Loaves sprinkled with granulated sugar; Right: Loaves brushed with sugar water. Both techniques work beautifully.

    Caribbean Coconut Sweet Bread from @janemaynardPictured: The original recipe from the cookbook “Caribbean Cookbook” by Rita G Springer

    Caribbean Coconut Sweet Bread
     
    Prep time
    Cook time
    Total time
     
    This recipe is adapted from the book "Caribbean Cookbook" by Rita G. Springer. Nicole shared the recipe with me along with a few notes about how she modifies it. I have written it up in my own words below!
    Author:
    Serves: 2 loaves
    Ingredients
    • 4 cups flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 150 grams sugar (this is ¾ cup sugar minus 1 tablespoon)
    • ½ pound melted shortening or butter (Nicole and I use butter)
    • ¾ cups milk
    • 1 egg, beaten
    • 1 teaspoon vanilla extract
    • 2 cups grated unsweetened coconut (important to use grated unsweetened; Nicole said it's best if you buy a whole coconut, crack it open and grate it yourself, but store-bought grated unsweetened coconut works, too)
    • Sugar for sprinkling OR equal parts sugar-water mixture, for the top of the bread
    • Optional Stuffing: ⅓ cup unsweetened grated coconut + 1 teaspoon vanilla extract + ½ tablespoon sugar mixed together
    Instructions
    1. Preheat oven to 350ºF.
    2. Sift dry ingredients into a large bowl then stir in sugar. (I used my KitchenAid mixer, which I highly recommend if you have one.)
    3. Add melted shortening/butter, milk, egg and vanilla extract. Stir in coconut.
    4. Blend ingredients well (this is where the mixer comes in handy!).
    5. Knead slightly on lightly floured board or knead in your mixer with the dough hook for a couple of minutes.
    6. Divide dough into two, shape into loaves and place in greased bread pans, ensuring dough does not fill the pans more than ⅔ full. Optional: Stuff the optional "stuffing mixture" from the ingredients list above into the center of the loaves, opening the loaf and putting the mixture in the middle and then reshaping the loaf again before putting it in the pan.
    7. Score the top of the loaf (Nicole likes to make Xs, a long line down the middle is pretty, too!) and sprinkle liberally with sugar. Alternately, Nicole likes to brush the tops with a sugar-water mixture (use equal parts water and sugar, about ¼ cup each - mix together and let sit a few minutes to dissolve before using). About every 5 minutes or so during the cooking time brush the loaves with the sugar water. Either technique works beautifully.
    8. Bake for about 40-45 minutes, or until bread is golden brown.
    Notes
    The bread is quite crumbly but far from dry...the flavor and texture are wonderful! Just use a serrated knife when slicing!

    Caribbean Coconut Sweet Bread from @janemaynard

    Here is Nicole’s favorite breakfast recipe, a French toast recipe she tore out of a GQ magazine many years ago!

    Nicole Blades' Favorite French Toast recipe

    GQ French Toast
     
    Prep time
    Cook time
    Total time
     
    Nicole Blades found this recipe in a GQ magazine many years ago.
    Serves: 4 slices
    Ingredients
    • 2 page eggs plus 1 yolk
    • 2 tablespoons heavy cream
    • 1 pinch of cinnamon
    • 1 pinch of nutmeg
    • 1 pinch of salt
    • 2 drops vanilla extract
    • 1 drop almond extract or dash of amaretto
    • 4 slices brioche or other high-quality white bread, cut 1 inch thick (Nicole uses a brioche bread made in France that is sold at Whole Foods - whatever bread you use, make sure it's good - that's the key!)
    Instructions
    1. Whisk together all of the ingredients except the bread. Cook in a skillet greased with unsalted butter on the stove over medium heat like you would any regular French toast!

     

    It’s easy to listen to the show!

    • Via the web: Just click play below!
    • Via an app: For iPhone and iPad, subscribe to the This Week for Dinner Podcast on iTunes and listen to it through the purple Podcasts app. For Android devices, use the StitcherPodcast Addict or Pocket Casts apps. In all cases, launch the app, then search for This Week for Dinner Podcast. The benefit of using an app: once downloaded, you can listen to the show without an Internet connection.

    Other Stuff!


  8. Wednesday, October 26

    Sweet & Zesty MacGyver No-Sodium Vinaigrette + Sodium Breakup + A Low-So Good Giveaway!

    I’m going to start a post about low-sodium eating with a crazy statement: I love salt. No, really. I LOVE SALT. So when I met my friend Jessica Goldman Foung (a.k.a. Sodium Girl) many moons ago, I have to be honest that low-sodium eating was something I had never even thought about. Then I heard Jessica’s story. In 2004 she was diagnosed with Lupus and learned that the autoimmune disease had attacked her kidneys and brain. As a result of all the craziness, she had to adjust her diet, including eating no sodium. This pretty much blew my mind. No sodium? How is that even possible? After following Jessica and her culinary adventures all these years she has proven to me that a life without sodium can be a rich and delicious one indeed. She is quite the inspiration.

    Sweet & Zesty MacGyver No-Sodium Vinaigrette | Low-So Good | @janemaynard

    The American Heart Association recently asked if I would help spread the word about their new Sodium Breakup campaign. I was more than happy to so that people like me (a salt lover who could definitely improve her diet to help her heart) and people like Jessica (someone who had to give up salt to save her life) could both learn all about low-sodium eating. I was honored to be given the opportunity to write the kick-off post for the campaign on AHA’s website, which you can read by clicking here! Over the next few months you can keep checking in with the AHA to get all kinds of great low-sodium information, tips and more. The AHA is bound and determined to make your breakup with sodium a breakup you are happy about!

    And I have even more low-sodium goodness for you today: a book, a recipe and a giveaway!

    Sweet & Zesty MacGyver No-Sodium Vinaigrette | Low-So Good | @janemaynard

    First, the book. Low-So Good is a beautiful resource written by my friend Jessica. The book has 70 mouthwatering recipes (hello, Jerk-ish Fish Tacos with Sauce, Slaw and Salsa, I need you in my life), but it is also a complete guide to low-sodium eating. Low-sodium novices and experts alike can benefit from what Jessica has to offer, and I love the guest articles peppered throughout the book from other food experts. The photography is gorgeous, the book is well organized and easy to read, and, best of all, Jessica’s infectiously happy personality shines through. I highly recommend this book to anyone looking to cut some (or even all!) sodium from their diet…or really to anyone at all! Click here to buy Jessica’s book!

    Sweet & Zesty MacGyver No-Sodium Vinaigrette | Low-So Good | @janemaynard

    Second, the recipe. A really helpful part of Jessica’s book is advice for eating in restaurants when you’re trying to go low-so. One of my favorite recipes in the entire book is MacGyver Vinaigrette. It’s more of a formula than a recipe, providing the guidance you need to make a salad dressing on the fly with ingredients you can find at restaurants. It’s awesome. So today I’m sharing one of my MacGyver no-sodium vinaigrette creations, which is sweet and zesty! The recipe is below and sized for one serving.

    Sweet & Zesty MacGyver No-Sodium Vinaigrette | Low-So Good | @janemaynardSweet & Zesty MacGyver No-Sodium Vinaigrette | Low-So Good | @janemaynard

    Lastly, the giveaway! One of you lucky, randomly-selected people will win a copy of Jessica’s book Low-So Good. Here is how to enter! (All comments must be posted before Midnight PT Wednesday 11/2/16. Prize must be shipped to an address in the U.S.)

    And now for a no-sodium salad that will make your taste buds super happy! And good luck with your sodium breakup adventures!

    Sweet & Zesty MacGyver No-Sodium Vinaigrette | Low-So Good | @janemaynard

    Sweet & Zesty MacGyver No-Sodium Vinaigrette
     
    Prep time
    Total time
     
    Inspired by "Low-So Good" by Jessica Goldman Foung. If you're trying to eat low-sodium, this on-the-fly dressing can be thrown together at a restaurant! (Or at home. Because it's good no matter where you eat it.)
    Author:
    Serves: 1 serving
    Ingredients
    • 2 tablespoons olive oil
    • 2 teaspoons lime juice (about 4 lime slices)
    • 1 teaspoon honey
    • ¼ teaspoon red pepper flakes
    • Generous pinch black pepper
    Instructions
    1. In a small bowl or in a small mason jar, add all of the ingredients. Whisk with a fork or shake well.
    2. Serve over salad!

     

     

     


  9. Friday, October 14

    Mexican Brownies + Fair Moments for Fair Trade Month

    Today I have a Mexican brownies recipe for you. And it’s fair trade. And it’s delicious. Are you ready? Let’s go!

    #FairMoments Fair Trade Mexican Brownies recipe from @janemaynard

    I love Mexican chocolate. I was first introduced to this wonderful flavor by my Mexican college roommate Estela. She brought me Abuelita Mexican hot chocolate tablets from home and I hoarded, um, I mean cherished them. (Okay, hoarded. I would not allow anyone to use that chocolate willy nilly!) Fast forward to today and basically if we go anywhere and anything is Mexican chocolate flavored, I order it. The hint of cinnamon and chile peppers paired with chocolate just makes me happy. (And it reminds me of Estela, too, which also makes me happy!)

    #FairMoments Fair Trade Mexican Brownies recipe from @janemaynard

    Fair Trade USA approached me to help celebrate their Fair Moments campaign this month, which is all about showing how our small everyday decisions can have a huge impact, something I really believe. For the post I wanted to share a recipe that used lots of great fair trade ingredients, but for some reason I was having a hard time settling on something. Then, as I was sitting in my kitchen staring at a pile of fair trade goodies with the kids, discussing what we could make, Cate mentioned brownies. Then the cinnamon started chanting, “Abuelita, Abuelita, Abuelita” and I knew Mexican brownies had to happen. (Okay, maybe that last part didn’t happen, but whatever. Close enough.)

    #FairMoments Fair Trade Mexican Brownies recipe from @janemaynard

    Brownies are one of our family’s favorites and probably the most frequently baked item around here, after chocolate chip cookies, of course. Anna and I decided to make the Mexican brownies together and had a great conversation about what fair trade means. We talked about which ingredients in the recipe were fair trade and about how they are ingredients we use all the time. It was really cool neat sharing this with my daughter and I was grateful I could show her how we actively support such a great cause day to day.

    #FairMoments Fair Trade Mexican Brownies recipe from @janemaynard#FairMoments Fair Trade Mexican Brownies recipe from @janemaynard

    The best part was taste testing with Anna and my mom, trying to get the perfect amount of cayenne pepper and cinnamon in the brownies. In case you’re wondering, we succeeded. The brownies came out awesome and everyone in the family loved them (even my mom who was most certainly suspect when I used the words “cayenne” and “brownies” in the same sentence). The cinnamon and cayenne flavors come through but in a subtle way and without too much heat.

    #FairMoments Fair Trade Mexican Brownies recipe from @janemaynard

    Before we get to the post, let’s do a Fair Trade giveaway! One lucky, randomly-selected winner will receive a package from Fair Trade USA with the following goodies:

    Fair Moments Fair Trade Giveaway at @janemaynard

    To enter this Fair Trade giveaway, please do the following:

    • Leave a comment on this post! (Optional: Tell us your favorite fair trade ingredient that you use all the time!)
    • Bonus entry: Like Fair Trade USA on Facebook! (Please leave a separate comment indicating you have done so. If you already follow, that counts!)
    • Like This Week for Dinner on Facebook! (Please leave a separate comment indicating you have done so. If you already follow, that counts!)
    • Follow This Week for Dinner on Pinterest! (Please leave a separate comment indicating you have done so. If you already follow, that counts!)
    • All comments must be posted by Midnight PT on October 31, 2016.

    #FairMoments Fair Trade Mexican Brownies recipe from @janemaynard
    And now, the recipe! I basically just used Ruth Reichl’s “A Better Brownie” recipe, which is one of my most favorite brownies. The brownies come out super fudgy and rich with this amazing crusty top that is to die for. Click here for the original non-spicy version. If you want to try the spicy version, here you go!

    #FairMoments Fair Trade Mexican Brownies recipe from @janemaynard

    Mexican Brownies
     
    Prep time
    Cook time
    Total time
     
    This is one of my favorite brownie recipes, originally written by Ruth Reichl. I've given the recipe a Mexican twist with sugar and spice and everything nice...and Fair Trade!
    Author:
    Serves: 16
    Ingredients
    • 5 ounces unsalted high-fat butter (I use regular old salted butter!)
    • 5 ounces unsweetened fair trade chocolate
    • 2 teaspoons best-quality, fair trade vanilla extract
    • 1½ teaspoons fair trade ground cinnamon
    • ¼ teaspoon fair trade cayenne pepper
    • 4 farm fresh organic eggs (Jane note: my eggs are not farm fresh, everything turns out fine!)
    • ½ teaspoon kosher salt
    • 2 cups sugar
    • 1 cup all-purpose white flour (spooned into a cup and leveled with a knife)
    Instructions
    1. Preheat the oven to 400ºF.
    2. Butter a 9x9 or 8x8 square pan and line the pan with parchment paper. Butter the bottom and sides once again.
    3. Melt the chocolate and the butter in a small saucepan over low heat, stirring constantly until the mixture is smooth and glossy. Remove from heat and stir in the vanilla, cinnamon and cayenne pepper.
    4. Beat the eggs and salt in a stand mixer. Add the sugar and beat on high for about 10 minutes, until the mixture has turned very light and thick. Add the chocolate mixture to the eggs, beating on low until just mixed.
    5. Gently stir in the flour until it just disappears.
    6. Pour the batter into the prepared pan, place in the middle of the oven and immediately turn the temperature down to 350ºF. Bake for 40 minutes; the brownies will be quite fudgy and a toothpick should come out not quite clean. Cool on a rack.
    7. Lift the brownies out of the pan by pulling up on the parchment paper. Set on a cutting board and cut into pieces.

     

    The little plates in this post are from Q Squared NYC, in case you need to buy them because they are the CUTEST.


  10. Thursday, August 11

    Cora’s Mexican Ground Beef Tacos

    I have to confess something. I’m a bit of a snob when it comes to Mexican food. I blame living 20-40 miles from the Mexican border for eight of the last 15 years, with the other seven years still being in California. One of my biggest fears of moving away from the San Diego area is that I won’t be able to access my favorite Mexican ingredients for cooking at home. No, really, it’s a true FEAR.

    Cora's Mexican Ground Beef Tacos | from @janemaynard

    Now that you know I’m a snob, I have another confession to make. Ground beef tacos are not my favorite and I refer to them as “gringo tacos” in my head (especially when crispy taco shells are involved). This isn’t to say Mexican cuisine does not include seasoned ground beef for tacos, it’s just not my first pick and ground beef is never on the menu at any of my favorite Mexican restaurants. That all said, I will still eat and even cook ground beef tacos occasionally, it’s just never my first choice.

    While we were visiting family the last few weeks, however, my sister-in-law Cora (who is a wonderful cook as well as a crazy talented photographer) made the best ground beef tacos I’ve ever had. Her Mexican friend Zu taught her how to make this delectable taco meat, and Cora has now passed that wisdom on to you and me.

    Cora's Mexican Ground Beef Tacos | from @janemaynardPlease note: The amount of meat you see in the picture above is the recipe below doubled.

    First off, you will not need taco seasoning packets ever again. Stop buying them.

    Secondly, after you make this taco meat, you will want to eat 10 tacos. You’ve been warned. (After Nate’s umpteenth taco he declared, “Why are these SO GOOD?!”)

    Cora's Mexican Ground Beef Tacos | from @janemaynard

    Thank you, Cora, for bringing ground beef tacos back into my life in the most delicious way.

    Cora's Mexican Ground Beef Tacos
     
    My sister-in-law Cora gave me this recipe. Her Mexican friend taught her how to make this meat and it is scrumptious!
    Author:
    Serves: 8
    Ingredients
    • 1½ pounds ground beef
    • 1 teaspoon cumin
    • 1 teaspoon chili powder (Cora prefers chipotle chili powder)
    • 1 teaspoon paprika (Cora uses smoked paprika)
    • 1 teaspoon oregano
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1½ - 2 tsp seasoned salt (to taste)
    • 1 handful chopped fresh cilantro
    • ½ onion, diced
    • 1 pint quartered grape tomatoes
    Instructions
    1. Brown beef over medium heat in a large, preferably deep, skillet. Use a potato masher to really break down the meat as it cooks. (The potato masher is the secret trick to this recipe!)
    2. When the beef is about halfway browned, drain off excess fat, then add the diced onion and seasonings. Continue browning, then add the chopped cilantro and tomatoes.
    3. Reduce heat to low and cook until tomatoes and onions melt into the beef mixture, at least 20 minutes. You can add a bit of water as it cooks if needed. Also, continue to use the potato masher throughout the cooking process.
    4. Awesome served with fresh homemade salsa (like this one), pico de gallo and Cholula hot sauce...but you can eat it however you want!