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Archive for the category “Silver Spring Kitchen”

05 Jun 2012

Creamy Spinach Chicken

So today I enlisted a canned good that is very comforting to me. I was one of those kids that loved spinach, and most of the time got it out of the can. When my brother and I started pre-school my mom told me that we came home and would not eat our spinach, but looked at it longingly. Apparently we told her we were not supposed to like it, so we did not eat it. Of course she explained to us that the kids who told us such things just had different opinions about spinach and that we could like it if we wanted to. I don’t succumb to peer pressure quite as easily anymore, and am really glad I chose to like it again. Later in life I learned to love raw spinach and the barely blanched but still bright green spinach. They are delicious, but do not replace memories of the canned stuff I ate as a kid. I still sometimes just open a can and eat it all up, at room temperature, with the sharp lid still attached. Thrill seeker, am I! In my quest to always find a new way to prepare chicken I came up with this lovely, rich dish that incorporates my treat in a can.

Creamy Spinach Chicken

8 – 10 bone-in chicken thighs, skin attached
1 Tbsp butter
1 cup heavy cream
1 small can chopped spinach, drained
½ small white onion, chopped
3 garlic cloves, diced
¾ cup shredded Parmesan cheese
Salt and pepper to taste

On medium high heat sear chicken thighs on both sides, making sure the skin gets crispy, about 10 minutes. While the chicken cooks melt butter over medium heat in a sauce pan. Add onion and garlic and cook until translucent. Add spinach and stir until heated through. Add cream and turn down heat, but bring sauce to a simmer and let cook for about five minutes. Add cheese and stir until melted and combined. When chicken is done cooking remove from pan and discard juices. Return chicken to pan and pour sauce over chicken. Simmer covered over low heat until chicken is cooked through, about five more minutes. Serve immediately and make sure you drizzle sauce over every piece.

Posted in cheese, chicken, garlic, onion, sauces, Silver Spring Kitchen, vegetables, wheat free | Leave a Comment
03 Jun 2012

Garlic Infused Cauliflower

I missed roasted garlic when I was without kitchen. I also missed roasted/baked veggies. They always get that nice, slightly dense texture when roasted that you just can’t get when they are steamed or sauteed. And the garlic, which totally changes in aroma and texture when roasted, also shares its pungent flavor with everything else in the oven. Cauliflower is stellar at absorbing flavors it meets – kind of like mushrooms and tomatoes. I combined the two elements into a wonderful side dish, and of course, topped it with cheese. Filled with fiber, flavor and a minimum of carbohydrates, it fit very well into our evening meal. A few of the garlic cloves were left in the bottom of the bowl with some melted cheese. Oh, what lovely mouthfuls of wonder! Next time I will add a few extra cloves just for dessert!

Garlic Infused Cauliflower

1 large head cauliflower
3 cloves garlic
¼ cup butter, room temperature
1 cup grated Monterrey Jack cheese
Salt to taste

Preheat oven to 350F. Remove stem and cut cauliflower head into quarters. Spread florets with butter and place quarters close together in deep baking dish. Drop whole garlic cloves into dish. Cover loosely with aluminum foil. Bake for 50-60 minutes until tender. Serve immediately.

Posted in baked, cheese, garlic, side dish, Silver Spring Kitchen, vegetables, wheat free | Leave a Comment
30 May 2012

Stuffed Courgettes

Zucchini is looking better and better at the store and markets. I was really tempted by the itty bitty little ones – about the size of a small pickle – but then I saw the diced prosciutto nearby and knew I needed to get the big ones. Here’s the thing – Big D is not a zucchini lover. Yellow squash? Yes. Acorn squash? Yes. Zucchini? Well, um, I guess. I figured if I topped it with meat and cheese it might work. It pretty much did. I know. I rule. Although I have made these many times with a variety of stuffings, I always cooked them up in a baking dish. Since our kitchen is still sparsely populated I had to adjust the baking dish pan approach, since we don’t have one yet, and made a little aluminum foil pocket for each zucchini half. They baked up nicely sitting in the foil directly on the stove rack. I am looking forward to late summer when those huge zucchini come around in the farmers markets and I can really beef up the stuffing and make a main course of it. For now, I relish the smaller, more delicate fare.

Stuffed Courgettes

2 medium zucchini, as straight as you can find
4 small garlic cloves
1 cup diced prosciutto or cured ham
1 cup shredded monterrey jack cheese
Salt and pepper to taste

Preheat oven to 350F. Slice ends off zucchini, then cut them in half lengthwise. With a small spoon gently carve out the seedy belly (heh) of the halves, stopping about ½ inch from the ends, making a groove down the middle. Sprinkle each half with salt and pepper. Slice garlic cloves into slivers and spread a clove in each half. Divide prosciutto among the halves, then top with cheese. Place zucchini in baking dish with a little space between them. Bake for about 30 minutes, depending on the size of the zucchini, until tender and cheese begins to brown. Serve immediately.

Posted in baked, cheese, garlic, Silver Spring Kitchen, vegetables, wheat free | Leave a Comment
28 May 2012

Jelly Marshmallow Rolls

Today is Memorial Day. The day always makes me think of Americans who have fought around the world as representatives of our country, and how some have given their lives for the commitment they made. I have not always agreed with the reasons they were sent, but I very much admire the fact they decided to go. Personally, I have always been too selfish to find a life or career in the military appealing, but know there are millions who see thinks differently. My dad was one of them. When he joined the U.S. Army and soon headed to Korea, even though he was in college and could have been exempt, I always wondered if he was running away from one thing or towards another. Isn’t everyone constantly making decisions to do one or the other? He never wanted to talk much about his childhood or time overseas, except of course the period when he met and married my mom in Germany. Now that he is gone I think more and more about what a mystery he was, in spite of always being around to support his family. Before I start crying about him – again – I want to share a little bit of color I added to the day. Little B is still too small to actually comprehend the meaning of Memorial Day. All she knows is her mommy is spending a third day in a row with her instead of heading to work. Here are some red and blue treats, which I chose to use to introduce Little B to the meaning of the colors in our flag: blue stands for fairness, faithfulness and sincerity, while red stands for courage and bravery, while white stands for faith and purity. Quite a vocabulary lesson was had by all.

Since I eyeballed the water measurements in the batch pictured, I think they came out stickier than intended, but the red, white and blue came through and the rolls held their shape. Here is what happened. I failed to realize we are still without measuring cups before getting Little B all excited about doing a project with me. I could not bear to tell her to wait while I went out into the dark, stormy night to buy a measuring cup, so I decided to wing it. Next time I will probably experiment with different colors AND use a measuring cup.

You can find my source for this idea here.

Jelly Marshmallow Rolls

1 3-ounce package red gelatin
1 3-ounce package blue gelatin
1 cup water
4 cups miniature marshmallows

Lightly spray an 11 x 9 inch glass dish with cooking oil. Place 1/2 cup water in glass bowl and microwave for 1 1/2 minutes. Add the box of red gelatin and stir. Return to microwave for 1 minute. Add 2 cups marshmallows and return to microwave for 1 more minute. Stir until all the marshmallows are dissolved. Pour into prepared glass dish. place into the refrigerator for about 30 minutes. Again, place 1/2 cup water in glass bowl and microwave for 1 1/2 minutes. Add the box of blue gelatin and stir. Return to microwave for 1 minute. Add 2 cups marshmallows and return to microwave for 1 more minute. Stir until all the marshmallows are dissolved. Pour on top of the chilled red layer and return to refrigerator. Chill at least 2 hours before cutting. Start at one end and roll into a log. Remove from pan and place on a flat surface. Cut into spirals. Store in the refrigerator until ready to serve.

Posted in marshmallows, Silver Spring Kitchen, snack, wheat free | Leave a Comment
26 May 2012

Smoky Meat Pucks

I was originally inspired to make meatballs, but when kids are involved who were asking for hamburgers on buns, I compromised and made pucks – either small burgers or smushed meatballs – however you want to think of them. Since the meatball craving included a desire for smoky flavors I automatically turned to paprika and cheese with a bit of a bite. It felt wonderful to fill our new apartment with the smell of onion and garlic and spices. I also had a blast exploring our local Trader Joe’s to find ingredients. I have not lived near one for years, and cherish the fact there is one on my route home from work. This morning as I write about making the pucks I cannot detect a hint of dinner’s aromas in the apartment, but am glad there are a couple of pucks left to heat up and eat along with the morning eggs. I am eager to further break in our new-to-us kitchen with more smells today! Stay tuned! I’m baaaack!

Smokey Meat Pucks

2 pounds 80/20 ground beef
½ small onion, diced
4 garlic cloves, diced
1 egg
2 Tbsp butter
2 tsp dried paprika flakes
2 tsp dried basil
1 tsp sea salt
1 cup pepper jack cheese

In a medium frying pan melt 1 Tbsp of butter over medium high heat. Add onion and garlic. Cook until it is all a dark caramelized color. Set aside. In a bowl place the ground beef, egg and spices*. Add the onions and garlic. Roll up your sleeves and use your hands to blend together all the ingredients. Form meat into thick, small 2-3” patties. Melt the remaining butter in a frying pan over medium high heat. Cook the patties to desired doneness – about five minutes, including flipping, for medium. Plate and sprinkle with cheese before serving.

*This time I actually used Trader Joe’s South African Smoke Seasoning Blend, which gave it the same flavor as the spice combination I used in the list of ingredients.

Posted in beef, cheese, eggs, garlic, onion, Silver Spring Kitchen, wheat free | Leave a Comment

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