Tasty Tuesday – Casa Jet loves Broccoli

Posted on October 9, 2012 by heyitsjethere

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-seventh participating post!

Mom loves to roast veggies. This weekend, she chose to steam broccoli and cauliflower, just for a change. JJ and I, Mom’s faithful Kitchen K9s, love when Mom preps crucifers (VBP – Vocab building project) because she lets us do QC on both the raw and cooked veggies. (after cool down of course, as long as recipe is K9 safe!)

Just kidding!

In keeping with our ode (VBP) to fall, we’re offering TWO (yes, we’re just that excited and generous to share with you!) ideas.

Broccoli Slaw with Cranberries

1 bag ready-cut broccoli slaw mix or 2 heads broccoli , heads removed, stems julienned
2 carrots , julienned
1/2 red onion , julienned
1/2 cup dried cranberries
1 cup low-fat mayonnaise
1 cup low-fat sour cream
1 Tbsp. lemon juice
1 tsp. honey
Kosher salt and freshly ground black pepper
2 Tbsp. chopped fresh flat-leaf parsley
Extra-virgin olive oil

Directions

Combine ingredients in a mixing bowl and whisk until well combined. When just ready to eat, dress vegetables with dressing and finish with a drizzle of olive oil. Scatter dried cranberries over the top to finish. (WP is NOT cooperating on spacing for the 2nd recipe, sorry.)

Roasted Broccoli with Sriracha, Honey, and Tamari

1 small crown of broccoli, cut into bite size floret
2 tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon Sriracha
1 tablespoon honey
1/2 teaspoon black pepper
2 Tbsp sesame seeds
4 green onions, sliced thinly
Optional: Red chili flakes

Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment.

In a small bowl, mix together tamari, sesame oil, honey, Sriacha and black pepper. Pour mixture over the raw broccoli and toss to coat.

Spread broccoli pieces in an even layer across the baking sheet. Roast for 8-10 minutes, until broccoli is tender (and the outer edges are beginning to turn dark brown).

Remove broccoli from the baking sheet to a bowl. Toss with sesame seeds and green onions. Taste and adjusting seasonings if necessary. Serve immediately.

Another great, broccoli day.

Tasty Tuesday – Melon Sparkler

Posted on September 4, 2012 by heyitsjethere

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-second participating post!

Besides her endless tech issues and writing her Kitchen Counselor Newsletter, Mom ~~gobbled~~ reviewed the newest Food & Wine issue for interesting recipes to add to her database. When Mom saw a picture with green and black stuff in a glass, she paused to read on. The first ingredient made both Mom and I extremely happy because we both LOVE honeydew. In fact, Jacob W., the son of one of Mom’s bff’s has called Mom Mrs. Honeydew, ever since he was a little boy.

Coincidentally, Mom had a honeydew ripening on the counter. She wanted to cut it up yesterday so the rinds would make it into the Monday morning garbage pickup. JJ sat politely near Mom while I nudged my way to the left of Mom, then to the right of Mom, hoping for more than my usual amount of tidbits. Atypically, I ~~barked~~ spoke to Mom frequently, reminding her that ‘ol Jetty Boy thought each slice of melon needed a QC (quality control) check!

We all enjoyed tidbits throughout the day; let me tell you humans and K9s alike, nothing tastes better than honeydew tidbits out of the fridge!

Mom could not try the sparkler yesterday because the recipe called for black tapioca, (the little pearls in bubble tea), and that Moscato thingie, both of which she did not have on hand. Here’s the recipe if you want to try too.

Melon Sparkler with Tapioca Pearls

1/2 cup black tapioca pearls (see Note)
One 3 1/2-pound honeydew melon, halved and seeded
One 750-milliliter bottle Moscato d’Asti, chilled

In a medium saucepan, cover the tapioca with 5 cups of water and bring to a boil. Cover and cook over moderate heat until the tapioca is chewy and plump, 5 to 6 minutes. Drain and cool under running water. Transfer the tapioca to a medium bowl. Rinse out the saucepan.

Using melon ballers of different sizes, scoop out 2 cups of melon balls. Chop the remaining melon and transfer to a blender. Puree until smooth. Strain the puree, without pressing on the solids, to extract clear green juice. Add 2 tablespoons of the juice to the tapioca. Refrigerate the remaining juice.

In the same saucepan, bring 1/2 cup of the Moscato to a boil. Simmer until reduced to 2 tablespoons, about 10 minutes. Pour the syrup over the tapioca and refrigerate until chilled, about 15 minutes.

Spoon the tapioca and melon balls into Champagne flutes and top with the melon juice and chilled Moscato.

Notes Nicely chewy black tapioca pearls are about the size of small marbles. They’re available at bobateadirect.com and amazon.com. Serve the Sparklers with spoons and boba straws (jumbo, extra-wide straws, also available atamazon.com).

Another great, honeydew day.

Tasty Tuesday – Sous Chef Neve

Posted on May 8, 2012 by heyitsjethere

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our fifth participating post!

Last night as we exited the garage to meet Miss Mary Ann and Dixie on the corner for our evening constitutional, we heard the familiar bark slightly to the south from Neve. We turned to see Miss Beverly holding Neve in her arms while speaking to the gentleman installing her new air conditioner. (must be contagious in the neighborhood, read this.)

Anyway, Miss Mary Ann, Dixie, JJ, Mom and I went for a visit to see how Miss Beverly and Neve were doing. After pleasantries, Miss Beverly asked Mom and Miss Mary Ann if they saw Neve’s FB pic. Miss Mary Ann laughed as she replied in the positive and Mom apologized for not having time to look yet. Miss Mary Ann pulled the pic up on her trusty IPhone.

Miss Beverly said Neve wanted an authentic Italian cooking class from her dad, Giovanni. Miss Beverly made a comfy perch for Neve to watch my Manly Man friend, Giovanni, prepare his famous Bolognese sauce. Mom asked for the recipe to share with you, however, it seems that Giovanni is such a smart chef, he does not use a recipe!

Mom, aka The Kitchen Counselor, didn’t want to leave you hanging on Tasty Tuesday, so, here are a few choices.