Category Archives: Cooking

appetizers, Cooking, mexican, recipes, salad, side dishes

Cucumber chickpea salad with lime dressing

September 1, 2017 alaskaknitnat Leave a comment

Tonight was supposed to be leftovers night, but I just wasn’t feeling it. I wanted to cook something using the ingredients on hand. We had leftover chili and tortillas so I decided on chili enchiladas. That’s a heavy dish and as with most Mexican-style dishes I never know what type of vegetable to serve on the side. Broccoli? Cole slaw? Naw.

I rifled through the fridge and found an English cucumber, feta and some limes. I had chickpeas in the pantry. Yes….this could be something.

This salad was the perfect palate cleanser to the heavy enchiladas. The bright lime dressing cut through the spicy, cheesy sauce and left me licking the salad bowl.

You can opt to not fry the chickpeas, but that added crispiness was a wonderful touch.

Cucumber chickpea salad with lime dressing

Serves 4

Ingredients:

1 can of chickpeas, drained
1 english cucumber, cut into small pieces
1/4 cup chopped green onion
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
3+ tablespoons good olive oil
1/4 cup feta crumbles
salt and pepper

Directions:

Coat the bottom of a medium sauté pan with olive oil, about 2 tablespoons. Heat over high flame. Remove as much moister as possible from the chickpeas by putting them in a salad spinner.

When the oil is hot, add the chickpeas to the pan and fry them for about 7 minutes, stirring occasionally, until they are golden and crispy. Turn off heat and let chickpeas cool.

In a medium bowl, add the cucumbers, green onion, cilantro and feta.

In a small bowl, whisk together the lime juice and 3 tablespoons olive oil. Add salt and pepper to taste.

When chickpeas are cool, add to the rest of the salad. Just before serving, whisk the dressing together and toss into the salad.

Cooking, Italian, recipes, soup

Weeknight alphabet vegetable soup

April 4, 2017 alaskaknitnat Leave a comment

When was the last time you had alphabet soup? Now that I think of it, I can’t remember ever having it, yet I always see the cute bag of dried alphabet pasta at the grocery store and think about making it.

My 5-year-old son has been showing an interest in cooking lately so we went to the library last week to check out kids cookbooks. One of the recipes was a tomato-based alphabet soup. He really wanted me to make it.

Fast forward to 4:30 p.m. today when I was driving home with zero plans for dinner. Thankfully I had already done the shopping for this meal. It came together in a jiffy!

This soup is packed with flavor and nutrition. The reason for the flavor? Pancetta and parmesan rind. Both add wonderful depth to the soup.

I also made chicken meatballs and dropped those in while cooking. I didn’t include the recipe for those, but you could use Italian sausage or any meatball recipe you prefer.

The verdict? My son and husband gobbled up this soup! Plus, we all had fun trying to spell words in our bowls. So much fun.

Alphabet soup with vegetables

Serves 6-8

Ingredients:

3-4 oz. pancetta, diced small
1 medium onion, diced
3 carrots, diced small
3 celery stalks, chopped
4-5 leaves of swiss chard, chopped
1, 28-oz can of crushed tomatoes
2 cups beef stock
2 cups chicken stock
1.5 cups frozen green beans
1 chunk of parmesan cheese rind
1 bay leaf
1 teaspoon garlic powder
1 teaspoon dried oregano
1 tablespoons dried basil
1/2 teaspoon dried red pepper flakes
salt and pepper
1 can of canellini beans, liquid reserved
2 tablespoons flour
6 oz. dried alphabet pasta, or small pasta of your choice
1 pound of meatballs or Italian sausage

Directions:

Add a little olive oil to a large dutch oven and turn the heat to medium-high. Add the pancetta and sauté until cooked but not browned. Add the onion, carrots, chard and celery and cook till onions are translucent, about 7 minutes.

Add the tomatoes, beef stock, chicken stock, bay leaf, garlic powder, oregano, basil pepper flakes, parmesan rind and a generous amount of freshly ground pepper. Cover, bring to a simmer and turn heat to medium-low. Add raw sausage or meatballs and simmer, partially uncovered, for about 15 minutes. Add the frozen green beans and return to a simmer for another 10 minutes.

Meanwhile, drain the beans and reserve 1/4 cup of the liquid. Whisk the flour into the bean liquid and add this to the soup to thicken it slightly.

Add the beans and pasta to the soup and simmer for 7 minutes or until pasta is done.

Serve with generous amounts of freshly grated parmesan cheese.

appetizers, Cooking, Italian, recipes, side dishes

Perfect stuffed mushrooms

February 12, 2017 alaskaknitnat Leave a comment

The best stuffed mushrooms | a simple recipe from alaskaknitnat.com — Photo Credit: Stacy Spensley Flickr via Compfight cc

Perfect stuffed mushrooms

Ingredients:

1 carton of Costco baby portobello mushrooms
1/2 cup panko flakes
2 tablespoons butter
1 tablespoon olive oil
1/4 of an onion, finely chopped
1/2 cup grated Parmesan cheese
1/2 pound Italian sausage
2 tablespoons parsley, chopped
4 oz. cream cheese
salt and pepper to taste

Directions:

Preheat oven to 375 degrees F. Remove the stems from the mushrooms. Chop stems finely and mix with the onions. Heat 1 tablespoon butter and 1 tablespoon oil in a sauté pan over medium-high heat. Add mushrooms and onions until the liquid has been drawn out of the mushrooms and the onions are soft, about 7 minutes. Set aside to cool in a mixing bowl.

In the same pan, add another tablespoon of butter and stir in the panko flakes. Sauté until the flakes are lightly browned, about two minutes. Place flakes in the mixing bowl with mushrooms and onions.

In the same pan add the loose sausage (remove from casings if necessary). Cook until meat is browned, about 7 minutes. Place the meat on a cutting board and chop finely. Add to the mixing bowl.

Toss in the Parmesan, parsley and cream cheese and mix thoroughly (hands are best). Add salt and pepper.

Stuff each mushroom with a heaping amount of filling and place on a baking sheet. Top with more grated Parmesan.

Bake for about 30 minutes or until lightly browned. Serve immediately.

Cooking, Italian, recipes

Quick dinner: creamy pesto with chicken

February 7, 2017 alaskaknitnat Leave a comment

Pesto. I love pesto. I’m a traditionalist and tend to prepare it in the classic Genovese way but recently a friend told me his method, with cream and white wine, and I thought I’d try it.

I loved it! Pesto can sometimes have an overpowering garlic taste (it does contain raw garlic) so this version provides the flavor of pesto but is a little smoother.

If you use the Costco basil pesto then it’s a super quick meal, just perfect for a weeknight.

Weeknight meal: creamy pesto with chicken

Ingredients:

1 lb. spaghettini
4 tablespoons butter
3/4 cup heavy cream
3/4 cup white wine
2/3 cup pesto
3/4 pound leftover rotisserie chicken, torn into bite-sized pieces
salt and pepper to taste
lemon (optional)

Directions:

Bring a large pot of salted water to a boil. While pasta is cooking, melt the butter in a large sauté pan over medium-high flame. Add the cream and bring to a simmer. Turn down the heat. Add the wine and let simmer for about 3 minutes.

Turn off the heat and add the pesto and chicken.

Drain the pasta. Add to the sauté pan and toss till evenly coated with sauce. Add salt and pepper. Squeeze a lemon over the top. Serve with a side salad.

Cooking, Pasta, recipes

Chicken lasagna with artichokes and white sauce

January 29, 2017 alaskaknitnat Leave a comment

Every once in a while I have the wherewithal to make lasagna with homemade noodles. This evening I decided to try something different. Instead of traditional red sauce and ricotta I made a creamy béchamel sauce and layered the spinach noodles with shredded chicken and marinated artichoke hearts. The marinade from the artichokes added a tangy flavor to the dish and the creamy sauce was pure deliciousness. You can of course use store-bought noodles, but there’s something fancy about fresh pasta.

Continue reading Chicken lasagna with artichokes and white sauce →

Cooking, mexican, recipes, side dishes, Uncategorized

Poblanos with corn and cream

January 7, 2017 alaskaknitnat Leave a comment

Every year my family takes a trip down to Nayarit, Mexico to my parents’ vacation home, Casa Colibrí. Their housekeeper, Moña, is an expert cook and I look forward to her authentic Mexican dishes every time we visit.

I have tried to replicate several of her recipes in the past, including fried cauliflower and guacamole. I’ve attempted other dishes but there’s something about the fresh ingredients of Mexico that I am unable to replicate many of her recipes.

Here is one more attempt at one of her classic dishes, chiles rajados con elote y crema, or in English, sliced chiles with corn and cream. In Mexico, crema is a thick consistency, almost like yogurt or sour cream, but with a sweet cream taste. I’d say crème fraîche is the closest thing here in the states, but I have a hard time finding that in Anchorage, so I’m trying it with heavy cream.

Moña serves this for breakfast or lunch. It can accompany fried eggs or rice. It’s a versatile dish that’s got a slight amount of heat, which is mellowed out by the sweetness of the corn and cream.

Serves 4

Ingredients:

4 poblano chiles
2 tablespoons cooking oil
1 cup frozen corn, thawed
3/4 cup cream
1 clove garlic, minced
1/2 cup finely chopped onion
1/2 teaspoon chicken or vegetable bullion
1/2 cup shredded Monterey Jack cheese
salt and pepper to taste

Slice the peppers into strips and remove the seeds and pith. Add oil to a pan and heat over medium-high flame. Sauté the peppers and onions until soft, about 10 minutes. Add the garlic and cook till fragrant, about 30 seconds. Stir in the corn and cream and bring to a simmer. Sprinkle in the bullion. Turn heat down and simmer for a few minutes until sauce has thickened slightly. Salt and pepper to taste. Sprinkle cheese on top and serve.

Cooking, Crafts, DIY, Knit & Crochet, Knitting, recipes, Sewing

Alaska Knit Nat’s top 6 posts

November 26, 2016 alaskaknitnat Leave a comment

Today my Facebook page reached 1,000 likes!

As Alaska Knit Nat enters its seventh year, I thought it would be fun to dig into the archives and pull up some of my favorite posts from years past.

I started Knit Nat AK in November 2010 with the intention of cataloging my craftiness.

“It’s mainly for my own benefit,” I wrote in my first-ever post. “I make so much stuff I can’t keep track of it all. In addition to knitting (hence the Knit Nat title), I cook, sew and repurpose things. This blog is a catalog of all things Craft.”

So here’s my top 6 posts since 2010. Enjoy!

Continue reading Alaska Knit Nat’s top 6 posts →

alaska, Cooking, Italian, Pasta, recipes

White vegetarian lasagna with wild porcini

August 18, 2016 alaskaknitnat Leave a comment

This is my favorite time of year in Anchorage. It’s cool, rainy and chock full of mushrooms. It’s a mushroom wonderland out there!

I grew up eating boletus mushrooms and this year they have been abundant. If you’re interested in picking them, check out my handy mushroom guide.

Continue reading White vegetarian lasagna with wild porcini →

Cooking, indian, recipes

Quick weeknight meal: green coconut curry

August 2, 2016 alaskaknitnat 1 Comment

Being unwell and a parent is like an uphill battle sometimes. You still have to get food on the table whether you feel like roses or crap. On my really down days, I’ve been known to order a pizza or three. But sometimes I can muster up the strength to make something healthy and tasty in a relatively short amount of time.

This green curry recipe is adapted from one I found in Cook’s Illustrated. I’ve made it three times in the past month and have added my own flair to it. The problem is, I don’t remember what that flair is, which is why I’m sharing it here.

It’s quick, flavorful and has vegetable(s) in it! A winner in my recipe book.

Green coconut curry with tofu, chicken and peas

Serves 4

Marinade ingredients:

1 tablespoon green curry paste
2 teaspoons curry powder
3 cloves garlic, smashed
pinch of cumin
1 teaspoon onion powder
2 tablespoons olive oil
juice of 1/2 lemon
salt and pepper

For the curry:

6 chicken tenders (about a pound)
1 brick of extra firm tofu, cubed
3 tablespoons green curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
1 can of coconut milk (found in the Asian cooking aisle)
1 cup frozen peas
2 cups uncooked jasmine rice
1 lime

Directions:

Mix together all the marinade ingredients in a gallon Ziploc. Add the chicken. I marinate the chicken tenders the night before when they are still frozen so they are thawed and marinated the next evening, but if you have time, marinate for an hour before cooking.

Start on the rice as you prepare the rest of the meal.

Add 1 tablespoon cooking oil to a large nonstick pan over high heat. When oil is hot add the tofu cubes and brown them on as many sides as you have patience for. Set aside on a paper towel-lined plate. Cook the chicken in the same pan, browning on both sides. Set aside.

Pour out the remaining oil and wipe out pan with a paper towel. Add the coconut milk, curry paste, fish sauce and sugar and whisk till combined. Add the frozen peas and bring to a simmer. Simmer on low until peas are cooked through, about 5 minutes.

Chop up the chicken into bite-sized pieces and add to the curry sauce with the tofu.

Serve over jasmine rice with a squeeze of lime juice.

Cooking, Italian, Pasta, recipes

Pasta with chicken and spinach in a creamy garlic sauce

June 7, 2016 alaskaknitnat Leave a comment

My husband travels for work so I’m frequently “solo parenting.” Working full time, picking up our son and getting dinner on the table by 6 or 6:30 can be a struggle. Tonight was really tricky since we got home late, but thanks to my rare meal planning this week I was able to put together a wholesome pasta dish in under 30 minutes.

By marinating the frozen chicken in the fridge overnight I didn’t have to make a mad dash to thaw it out and flavor it right before preparing the dish. I felt like a winner, winner, chicken dinner!

Pasta with chicken and spinach in a creamy garlic sauce

Serves 4

For the chicken marinade:

5 frozen chicken tenders
3 tablespoons olive oil
2 tablespoons balsamic vinegar
juice of 1/2 lemon
zest of 1/2 lemon
2 cloves of garlic, minced
1 tablespoon dried basil
salt and pepper

For the pasta:

3/4 pounds pasta
3 tablespoons olive oil
1 tablespoon butter
5 oz. baby spinach
3 cloves garlic, minced
1 cup chopped cherry tomatoes
1/4 cup chopped parsley
1 cup grated parmesan
1/2 cup cream
salt and pepper to taste

Directions:

The night before, place the frozen chicken in a large Ziploc bag with all the marinade ingredients. Let sit overnight in the fridge. It’ll be delicious by tomorrow.

Place a large pot of salted water on the stove to boil. Cook the noodles according to packaging.

Meanwhile, heat a skillet with a tablespoon of oil over high heat. When the pan is hot, cook the chicken tenders till browned, about 4 minutes on each side. Set aside. When cooled, chop into bite-sized pieces.

Clean out the pan with a paper towel and add the rest of the oil and the butter. Add the spinach and tomatoes and cook spinach till it’s wilted. Add the garlic and cook for another 30 seconds or so. When pasta is drained, add it to the pan with the chicken, Parmesan and cream. Add salt and pepper to taste. Serve immediately.