Mother’s Day Menu 2013

Mother's Day Menu 2013

 

I am always happy to help Moms via Lingonberry Lane and provide a menu for their loved ones to dote on them this coming Sunday, May 12. My menu this year consists of a yummy cheesy egg quiche for breakfast and grilled salmon on cedar plank for dinner with a very easy but lovely dessert of strawberries, honey and mascarpone cheese. Many simple sides can be added to these main dishes and the kids can help prepare. I’ve included suggestions for sides as well for easy preparation. Happy Mother’s Day!

Cheesy Quiche – Add your choice of bacon, sausage and fresh fruit and bread or muffins and you’ve got a lovely breakfast for Mom.

Grilled Salmon with Garlic Lime Butter on Cedar Plank – Combine this delicious salmon with baked potatoes and the fixings, and a green salad or fresh asparagus on the grill with a little olive oil. (I buy Cedar Plank at Costco – although can be found a most large grocery stores)

Honey Almond Mascarpone with Strawberries – This is an easy but delicious dessert.

Enjoy the day, Moms!

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Southwest Salad with Creamy Cilantro Lime Dressing

Southwestern Salad with Creamy Cilantro Lime Vinaigrette

With Cinco De Mayo right around the corner I adapted a recipe from The Garden Grazer with a Southwest flare. It is fresh and with the cilantro and lime it tastes like a great add to a Cinco De Mayo celebration. And as a bonus, it’s easy to prepare.

Southwest Salad

  • Large head of romaine
  • 15 ounce can black beans, rinsed and drained
  • 1 orange or yellow pepper
  • 1 pint cherry or grape tomatoes
  • 1 avocado
  • 4-5 green onions

Creamy Cilantro Lime Dressing

  • 1 cup cilantro leaves, washed and stemmed
  • 1/2 cup plain whole fat yogurt
  • 3 tablespoons fresh lime juice
  • 1 small garlic clove, chopped
  • 1/4 cup olive oil
  • 1 1/2 teaspoons apple cider vinegar
  • sea salt and pepper to taste

Rinse and chop the lettuce, bell pepper, green onions and tomato. Mix all in salad bowl. Add rinsed and drained beans.

In a blender combine all ingredients for dressing and blend well. Add salt and pepper to taste.

Add chopped avocado on top or mix in to salad and serve with dressing mixed in or on the side. Serves 6-8.

Option: Add roasted chicken for a main meal.

Source: Adapted from The Garden Grazer

Posted in Gluten Free, Lunches, Salads, Spring Season | Tagged | 4 Comments

Tomato and Asparagus Salad

Tomato, Basil and Asparagus SaladSpring is in the air and asparagus are in season. They are so good and fresh this time of year. Here’s a nice, quick salad recipe with steamed asparagus highlighted and accented by a tangy vinaigrette, cherry tomatoes, yellow peppers and fresh basil. I loved that the dressing can be made in the salad bowl and the vegetables mixed in. The recipe is based on the Cherry Tomato and Asparagus Salad from MyRecipes.com. The original recipe added gorgonzola cheese and avocado. I’m going to recommend adding the avocado on top of the salad along with chèvre cheese. I tasted the salad both ways – without the added toppings and with the avocado and chèvre and quite frankly liked it both ways. I would definitely add the avocado as a topping because in case there are leftovers. Enjoy this spring salad as a side dish or add quinoa, avocado and chèvre for a main meal.

Tomato and Asparagus Salad

  • 1 bunch of thin asparagus, trimmed and quartered
  • 1 dry pint of cherry tomatoes
  • 1 cup basil leaves, chopped
  • 1 chopped yellow pepper

Optional toppings: avocado slices and chèvre cheese crumbled

Lemon Dijon Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons dijon mustard
  • Sea salt and pepper to taste

Steam trimmed and quartered asparagus for 3 minutes by bringing 2 inches of water to boil in the bottom of a medium sized sauce pan with inserted steamer basket. After 3 minutes, take lid off and set asparagus aside to cool.

In a medium sized salad or mixing bowl, mix dressing ingredients with a whisk until smooth. Add asparagus, halved cherry tomatoes and chopped yellow pepper. Mix vegetables with dressing thoroughly. Serve at room temperature with optional topping of avocado and chèvre cheese. Serves 4-6.

Source: Cherry Tomato and Asparagus Salad/MyRecipes.com

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Hawaiian Chicken

Hawaiian ChickenWhen I was in Boston in February I had fun chatting with my aunt and cousins about the blog and was happy that they checked it out here and there and have shared a few recipes with others. We were discussing favorite recipes and old recipes my mom (Carol) had shared with my aunt over the years. One of their favorites that came from Carol is this recipe for Hawaiian Chicken. I don’t remember Carol making this when I was growing up but the recipe stuck in my aunt and uncles home. So I promised to try it out for the blog – and here it is! I only changed a few things – I subbed the maple syrup for the same amount of brown sugar and used arrowroot powder for the cornstarch. My family enjoyed the sweet and tangy flavors and we will think of Carol and my Boston family when we serve it in Portland. I just love how food links us all and that’s one of the reasons I blog – I love the connections.

Hawaiian Chicken

  • 1/4 cup flour
  • 1/2 teaspoon paprika
  • salt and pepper
  • olive oil for bottom of pan
  • 8 chicken thighs, bone and skin on
  • 1 pepper, sliced
  • 1 – 20 ounce can of pineapple chunks
  • 4 stalks of celery, chopped
  • 1/2 cup of pineapple syrup/juice from the can
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 1 tablespoons cornstarch or arrow root powder

Mix flour, paprika and salt and pepper (to taste) in a large airtight covered container. Shake the chicken thighs in the flour mixture with cover on to coat and brown in hot olive oil in large frying pan or stock pot. Turn chicken as needed. After browning add 1/2 cup water and simmer until the chicken is almost cooked through.

Cut up pepper and celery. Reserve 1/2 cup syrup or juice from pineapple can.

Remove chicken (or move chicken aside) so that you can add the vegetables and pineapple under the chicken to cook. Cook for 10 minutes. Mix 1/2 cup pineapple syrup/juice, maple syrup, soy sauce and cornstarch or arrow root powder in a tightly covered container to combine. Add mixture to pan and cook for 5 more minutes until chicken is completely cooked through and sauce has thickened (can add more water if sauce is too thick).

Serve with your choice of rice and a vegetables on the side. Serves 4-6.

Source: My Auntie via my Mother

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Peach Refresher

Peach RefresherI was picking up a big bag of frozen strawberries for my daughter’s favorite strawberry smoothie and a big bag of frozen peach slices were calling my name. The big bag of peaches has provided us peach smoothies and this morning a peach refresher. I call it a refresher because the coconut water has almost the same balance of electrolytes to human blood according to Natural News and is high in potassium as well as antioxidants. Coconut water is said to be a great replacement for sports drinks for replenishing your bodies fluids. And the peaches and bananas are a healthy addition of vitamins A & C (peaches) and B6 and C (bananas). As a bonus the refresher is yummy and has no added sugars. It reminds me of peach nectar and my personal favorite attribute is the gorgeous color.

Peach Refresher

  • 2 cups plain coconut water
  • 2 cups frozen peaches, loosely packed
  • 1 banana

Optional: chia seeds – 1 tablespoon gel or 1/4 tablespoon chia seeds.

Blend all in ingredients until smooth. Makes 2 large servings.

Source: Jackie Mack, Lingonberry Lane

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A Holiday in Maui

Napili Bay

The anticipation grew and the smiles flashed as we flew into Maui’s Kahulia airport with the ocean beaches and sugar cane fields surrounding us. I was taken back to my senior year in high school when my family took our Christmas vacation to Maui and we stayed in Kihei. I remember my first impressions of Maui and those were the cane fields on the way to the beach. My daughter brought her good friend with her so it was so fun to see the excitement in their eyes as we were landing and they saw the beaches from the air. In Kahulia it’s most impressive when you wander to baggage claim through open air corridors. This is a welcome like no other after a chilly morning in PDX.

With a trip to Costco just beyond the airport grounds (with the only open air cafe I’ve ever seen in a Costco) we stacked the car full for the trip to Kaanapali North Beach’s Honua Kai Resort. The resort is beautiful and the grounds pristine. The pools are a lovely combination of hot tubs and pools. You won’t be swimming laps in these pools but they are great for relaxing and for families. There were ooohs and ahhhhs from the girls as we ventured out to check out the pool with the lovely red umbrellas and the beach just beyond. The beach outside the hotel was nice and good for snorkeling with coral close to the water’s edge so one must be careful of the toes.

On the first night we got pizza at Pizza Paradiso which is a yummy destination for pizza, sandwiches, Greek food, tiramisu and gelato. The next day we headed to Napili Bay with boogie boards in tow. The waves were smallish and the girls ended up body surfing and my husband and I were entranced by the turtles feeding by the rocks on the south end of the beach. I adore Napili Bay. There’s just a magic, protected feeling about it and the turtle feeding for an hour giving the tourists a show was a highlight.

Mrs. Turtle, Napili BayWe snorkeled at Kahekili Park a few days and enjoyed the nice grassy area between the beach and public restrooms – a nice feature when you are staying put for a while. Black Rock is just down the beach from Kahekili Park and Whaler’s Village is a good walk south from the Honua Kai just past the Sheraton at Black Rock on the south side. If you are at Whaler’s Village there is a Yogurtland and it’s worth a stop in for the self serve yogurt and fresh toppings.

Kahekili Beach ParkDinners out were a treat with Duke’s at the Honua Kai being our first sit down dinner. Two of us had seasonal fish (Mahi Mahi, Ahi, Ono) and two had bbq ribs. I was happy with my Mahi Mahi and fresh vegetables. Of course the group ordered a Hula Pie which are apparently quite popular and can feed 3-4 easily. Dukes is on the beach with the boardwalk that stretches along Kaanapali right by it and the beach beyond. Tiki torches surround and the atmosphere is lovely. Another favorite destination for dinners was Kimo’s in Old Lahaina Town. A tip on Kimo’s is that you really want to sit on the lower level in the bar. They do have a few rows of seating for dinner menus on the lower level by the water but it’s harder to find a seat there. I found no comparison to sitting right on the water listening to the waves slapping on the shore to even being one level up. The last restaurant we loved is the Hula Grill and there we’d recommend the Barefoot Bar at the Hula Grill. The Barefoot Bar has sand underfoot and the girls love listening to the band with their feet in the sand, tiki torches glowing and the surf not too far away. If you checked my links you may have noticed our favorite restaurants look to be owned by the same company. Their food is good, websites similar and apparently they know how to pick a location.

For shopping Old Lahaina Town is darling! We discovered Lahaina 2 years ago when we visited Maui and it is so quaint with shops, restaurants, art galleries up and down Front Street. Also near Old Town Lahaina, the girls went surfing with Maui Wave Riders. They both surfed the waves just south of the Lahaina Harbor, a nice location for beginners. The water was busy with other groups but with 5 in their group they were able to take turns and the instructor helped them push off so they could ride the waves. Besides the sun burn on the back of their legs it was a good first experience (apply water proof sun screen just before entering the water).

Our big excursion was one we’ll all remember. We went on an almost 7 hour tour with the Pacific Whale Foundation‘s Ocean Odyssey.  We chose the longer tour by default because we booked it the day before. We were aboard for the Molokini and Lania Snorkel. On the way to Molokini the crew served fresh fruit, sweet breads, juice and coffee. Molokini was great – lots of other boats around but the water was crystal clear and we saw many varieties of colorful fish. After the Molokini snorkel they fired up huge grills in the back of the boat. But the highlight for me was our second snorkeling location off of Lanai. We followed a crew member for a ‘reef tour’ and as we were finishing the tour someone called out they’d seen a turtle. We went to check out the turtle feeding on the reef. Just as the boat crew was calling for us to return the turtle came up for air and ended swimming right between the girls and I!  It was so exciting I felt I was embedded in Finding Nimo for a moment swimming with the turtle. The cute ‘little’ turtle was so close we had to make a point not to get too close with the currents. It came up, took a quick breath and returned to the reef for more good food. I liked that we ended up snorkeling with the Pacific Whale Foundation. Their crew was knowledgeable and they are a non profit all about protecting the whales, reefs and marine life.

View from Kaanapali North Beach

Another favorite highlight was morning beach walks. The walk from the Honua Kai to Black Rock and back is a good length and barefoot is the way to go. And at night, even with a few cloudy days, we caught a sunset or two. All in all we had a relaxing vacation of no alarms, great excursions, late dinners and great family and friend time.

Sunset at Honua Kai

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Mary’s Beef and Guinness Stew over Red Mashed Potatoes

Mary's Beef and Guinness StewI’m getting into the spirit of the Irish weekend listening to Celtic Thunder’s Mountain’s of Mourne which apparently was a favorite song of my father’s and he would belt it out. I do remember the Irish tunes that cranked on our turntable in the 70’s during this season.  When Irish Eyes are Smiling, Danny Boy and Molly Malone were loved by all. My Dad did have those beautiful blue smiling Irish eyes and they twinkled during the St.Patrick’s season. The corned beef and cabbage cooked on the stove, the music flowed and we sang.

My dear cousin Mary has shared with me a few of her tip-top Irish recipes. Mary has been living in Ireland with her daughter since the late 90’s. I would say my Irish cousin who grew up tilling the ground on the homestead in Alaska is truly Irish after so many years living in the homeland. And cook can she – just like her Mom and her sisters. It’s a special talent they have.

I gathered the ingredients yesterday and cooked up the beef and Guinness and lots of carrots and onions with the add of the flour and a good hour and half of simmering the stew was thick and sweetened with prunes and tangy with beer. The family gave two thumbs up for the Irish stew served over fresh buttery mashed potatoes.

Mary’s Beef and Guinness Stew over Red Mashed Potatoes

  • 2 pounds of your favorite beef stew meat
  • few tablespoons olive oil (optional for browning)
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 1/4 cup flour
  • 1 cup beef stock
  • 1 – 14.9 ounce can Guinness
  • 4-6 large carrots, chunky
  • 2 bay leaves
  • sprig or two of thyme – or 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 1/2 cup prunes, chopped

Brown stew meat in olive oil on medium heat in a large stock pot. Add chopped onions and garlic. When beef is nicely browned (about 10 minutes) sprinkle the flour over meat  and coat meat and onions thoroughly. Then add beef stock, Guinness, carrots, bay leaves and thyme and salt and pepper to taste. Simmer for one hour on medium to low heat, then add chopped prunes. Simmer an additional 1/2 hour. Stew will be thickened and ready to serve. Remove bay leaves and sprig of thyme. Serve over mashed potatoes. Serves 6.

Steamed Red Mashed Potatoes

In saucepan big enough to fit potatoes, place steamer basket and water filled to just below basket level. Heat water on medium/high. Wash large red potatoes for your family. Cut in 1/2 and place potatoes in steamer basket. Simmer/steam potatoes for 20+ minutes depending on size of potato. Check for softness with fork after 20 minutes. If potatoes fall apart with a fork they are done. Cook longer if necessary. When potatoes are cooked, drain water from pan with potatoes in it using lid so potatoes won’t fall out! When cool enough remove steamer basket from pan leaving potatoes in it. Add butter and a little milk or cream. Using potato masher mash well. Add more butter and milk or cream for taste and texture. The end product will be a creamy consistency, however mine still had a bit of chunk in them with the cream. Salt and pepper to taste.

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Rigatoni Bake

Rigatoni Bake

I know it’s the Irish time of year but we had Italian last night. My sister in law gave me a version of this recipe a long time ago and it’s been a family favorite ever since. I imagine the exchange was in the 90s when we would have dinner at their home in Minnesota and we lived only a short distance away. The recipe is a bit different than the original but that’s what makes cooking fun – making it your own and you should do that with my version.

Rigatoni Bake

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • olive oil for pan
  • 1 pound mild Italian sausage
  • 1 – 28 ounce jar of your favorite marinara sauce
  • 1  – 14.5 ounce can stewed tomatoes
  • 2/3 of a 16 ounce package rigatoni (can use rice noodles)
  • 1 1/2 cup cottage cheese (or ricotta)
  • 1/4 cup parmesan cheese
  • 1/4 teaspoon parsley
  • 1/4 teaspoon basil
  • salt and pepper to taste
  • 2 cups mozzarella cheese, shredded

In large pan sauté chopped onion and minced garlic in olive oil. Add Italian sausage and brown until there is not more pink in meat. Drain if necessary. Add tomato ingredients and cook 20 minutes or more if you have time. Puree with a hand blender (I did this) or you can leave the sauce chunky.

Meanwhile heat water to cook pasta according to the package, however, I recommend undercooking them a bit because they’ll cook more in the oven. Drain pasta when done.

In a medium mixing bowl stir together cottage or ricotta cheese and parmesan. Add the parsley and basil and salt and pepper to taste. In a 9×13 pan or two 8×8 baking pans greased with olive oil add drained pasta. On top of pasta add the layer of cottage/ricotta. Spread all marinara sauce on top of the cheese layer and then add the mozzarella to finish.

Bake at 350 for 35-40 minutes until pasta dish is bubbly and cheese is slightly browned on top. Serves 8.

Source: my sister in law

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Boston

Captain John Cavendish

I arrived last Thursday eve, the last day in February, to a bustle in the car rental shop and evening approaching. I had not been to Boston in many many years and I knew I was in the right place landing at Logan Airport with the light of day still on the New England style houses across the bay. The last time I visited Boston my Mom met me there as well as my younger brother and the visit was two fold – work trip + fun. This time my life had changed, I have a 14 year old daughter, I live in Portland, not Minnesota but still my family and dear friend in Boston were those I wanted to connect with.

I spent two and a half days visiting my dear old friend, a peer to my parents and a faithful friend to both. Her friends welcomed me into their home like family and I spent three nights chatting and swapping stories. And then my relatives welcomed me with open arms and I stayed in the home where we would reside with 3 adults and 9 kids on those hot summers we drove across our great country from Alaska to Boston and our ultimate escape was to the shores of Cape Cod. The memories flood back and especially the fun.

This was a time for renewing relationships and forging ahead. There was a lot of reminiscing, some tears and laughter. Photos were shared and a few were taken but mostly this was a time to savor. Savoring the present and savoring my return home to Portland. Thank you, Boston.

Photos are of the home built in 1808 for Captain John Cavendish, an English sea captain. Apparently I am not the only one who fell in love with this home in Beverly, MA.

Built in 1808

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Steamed Broccoli and Cheese Sauce

Broccoli and Cheese Sauce

When I was a new mom I remember my own mother exclaiming that you’re not a good cook until you can make a white sauce. So I asked what a white sauce was and found out that it’s the base of many yummy dishes and it is the base of this cheese sauce. At that point, I was determined to be a good cook so I learned how to make a white sauce from Betty Crocker and I’ve been using that ever since. During that same time period, I would visit my sister and her husband and they would often steam vegetables – cauliflower, carrots, etc. and make a cheese sauce to entice their children to eat them. And eat their vegetables, they did. This is an excellent way to prepare veggies as they retain nutrients when steamed. My own family loves a cheese sauce, too, and it’s so quick and simple to make. Here’s the recipe based on Betty’s white sauce and Carol’s wise advice and my sis and husbands brilliant method of creaming up their veggies.

Broccoli with Cheese Sauce

  • 2 tablespoons butter (the real stuff)
  • 2 tablespoons flour
  • 1 cup milk (your choice but the more fat the tastier, I used 2% but was tempted to use 1/2 and 1/2)
  • 1 cup shredded cheese, your choice (I used cheddar)
  • sea salt and pepper to taste

In a small fry pan on medium to low heat melt butter. Immediately after butter is melted add the flour and stir until combined. Then add milk – I add 1/2 cup at a time – stirring constantly – add second 1/2 cup when sauce has thickened. Using small whisk combine well and heat to simmer/light boil for one minute. Remove from heat and stir in the cheese and season with salt and pepper. Serve over steamed vegetables immediately.  Makes about 1 cup sauce.  Serves 4-6.

Steamed Broccoli

In a medium sauce pan add 1 inch water and bring to a boil. Set steamer basket on top – make sure water is not touching basket. Prepare broccoli for cooking. Place broccoli in steamer basket for 4-6 minutes. Keep heat on medium to high. Watch your broccoli. I steamed for 5 minutes and it was to my liking, a little crunchy – but don’t overcook – your broccoli may be in smaller piece and cook faster. Steaming is a very healthy way of eating broccoli because the vegetables retain the nutrients. Serve immediately with cheese sauce.  Source: Adapted from Betty Crocker’s White Sauce.

Posted in Side Dishes, Spring Season, Summer Season, Vegetarian, Winter Season | Tagged , | 2 Comments