30 Things to Make Before I Turn 30

I am borrowing this idea from one of my favorite food bloggers, Kelsey at Apple A Day. Kelsey recently turned thirty and made a list of thirty things she wants to make to celebrate being thirty. How cool is that? Since I will be 30 in a little over a year I decided to make my own list. I do not know where life will take the husband and I by the time I am 30. We are hoping the Navy will send us to Japan (where I can take authentic sushi making classes!!!), hence, my list! These thirty things are recipes I've either always wanted to make or think are very challenging. My husband told me that I have an adventurous spirit in the kitchen so I've decided to prove him right. I want to attempt some recipes that right now seem out of my league. Please share with me your suggestions, ideas, favorite recipes, or dishes that were triumphs for you. I have ten items left blank on my list and would love your input! I'll keep you updated on the progress. This is sure to be an adventure.

30 Things to Make Before I Turn 30

1. Cornish Hens [Check!]

2. Homemade Salsa [Check!]

3. Oatmeal Raisin Cookies [Check!]

4.  Noodles from scratch (Recipe from Jody) [Check!]

5. Cheese Souffle [Check!]

6. Blueberry Pie [Check!]

7. Homemade Marshmallows [Check!]

8. She Crab Soup [Check!]

9. Beef Pot Roast [Check!]

10. Julia Childs' Bearnaise Sauce [Check!]

11. Monkey Bread [Check!]

12. Yeast Bread

13. Sweet Potato Soup [Check!]

14. Julia Childs' Poulet au Porto [Check!]
15. Homemade Pretzels with Homemade Mustard Dip [Check!]

16. Scones [Check!]

17. Beer battered fish [Check!]

18. Homemade Granola [Check!]

19. Rack of lamb [Check!]

20. Pasties (Recipe from A. Chris)  [Check!]
21. Pioneer Woman's Rosemary Rolls [Check!]
22. Lasanga [Check!]
23. Eggplant Parmesean [Check!]
24. Fettucine Alfredo (Recipe from Mary) [Check!]
25. English Muffins  [Check!]
26. German Potato Salad[Check!]
27. Giada De Laurentiis's Basil Pesto Sauce [Check!]
28. Rib Eye Steak with Pan Jus [Check!]
29. Chicken Braised in Red Wine [Check!]

30. Bean Burgers (Recipe from Margaret) [Check!]

Southern Turnip Supreme

My husband and I signed up for the winter CSA (Community Supported Agriculture) at our local Farmer's Market and received several large turnips in our last goodie bag. I wanted to find an new turnip recipe, as even though the Turnip Gratin I made was absolutely delicious, it's not on our Spring Break healthy eating diet. I came across this recipe on  All Recipes, a super cool website that has a ton of recipes that are reviewed by home cooks who have actually tried it. I love that! This Southern Turnip Supreme recipe received 4 out of 5 stars and looked very easy and quick. Plus, with a name like, "Southern Supreme" I knew it was going to be belly warming good! So I went for it and am glad that I did! I don't know if it was this certain batch of turnips or the method that I cooked them, but they seemed sweeter in this recipe than in the gratin. My husband commented that he really liked the texture of the turnips in this dish. Since you boil and simmer them for 20 minutes they come out perfect...not too mushy, not too crunchy. The best part of this dish is the ooey gooey cheddar cheese that melts on the top. You only need half a cup, so this recipe is for the most part very healthy!

Southern Turnip Supreme

Ingredients:

• 1 cube vegetable bouillon
• 1 cup water
• 3 cups peeled, cubed turnips
• 1/4 cup minced onion
• 2 cloves garlic, minced
• salt and black pepper to taste
• 1 1/2 tablespoons sour cream - I completely forgot this and the recipe was still fantastic!
• 1/2 cup shredded sharp white Cheddar cheese
• chopped fresh parsley for garnish (optional)

Directions: 

Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil over high heat. Cook until the bouillon cube dissolves, about 1 minute. Stir in the turnips, onion, and garlic, return to a boil, and cook the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes.

Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.

Sesame Noodles

I've been wanting to try a recipe with tahini for a while now. Tahini is a Middle Eastern paste made from sesame seeds and olive oil. After two failed attempts and scouring every aisle in my local grocery stores, I was afraid I wasn't going to be able to find any tahini, but thankfully I enlisted the help of a employee at Harris Teeter who found it among the Jewish food. It is a large jar that is fairly expensive...I think we paid around $8, but wow, is it worth it!! It is like a runny peanut butter, but with a rich sesame taste and it was definitely the star in this recipe. This is one of my favorite things I have made so far in my food blogging career. The blend of peanut butter, tahini, sesame oil, and rice vinegar make a smooth and creamy sauce and the crunch of the green onions and sesame seeds on top of the carrots and pasta make this dish delicious comfort food. 

I whole heartedly recommend that the next time you are at the grocery you ask where the tahini is. Definitely ask - don't waste a ton of time searching for it like me! Now that I have a whole lot of leftover tahini, I am going to try to find  more recipes that use it, , so if you have any suggestions, please let me know!!

Sesame Noodles

From Good Things Catered

Ingredients:
1 (8oz) package whole wheat thin spaghetti
1 large carrot, ends removed and sliced into thin matchsticks
1 heaping Tbsp tahini
1 Tbsp creamy peanut butter
1/2 tsp good quality sesame oil
1 Tbsp rice vinegar
1 Tbsp low sodium soy sauce
6 green onions, sliced thinly, dark green ends removed
2 Tbsp sesame seeds

Directions:
Cook pasta according to package directions. Meanwhile, in large bowl, combine tahini, peanut butter, sesame oil, rice vinegar, soy sauce and green onions. Stir to combine well and set aside. In last 2 minutes of cooking time, add carrot pieces to boiling water. Remove 1 c. pasta water from pan and set aside. Drain pasta and carrots and place into large bowl along with other ingredients. Add 1/2 of reserved pasta water and toss to combine all ingredients. Add sesame seeds, let sit for 1 minute and add additional pasta water to obtain desired consistency. Serve warm or cold.

Huevos Rancheros

Fellow Hope College Grad and food blogger, Elizabeth, posted this yummy looking Mexican breakfast on her blog. Check out her fabulous blog here: A Dutch Oven. 


Since I have already established that I love eating eggs, I will not bore you with further elaboration of my egg fixation. I do however want to state that this is my new favorite way to eat eggs. The layers of black beans, salsa, and cheese topped with egg and garnished with avocado makes Huevos Rancheros an extremely tasty and filling breakfast. 

A couple of notes about this recipe: we used flour tortillas, but Elizabeth's recipe and traditional Huevos Rancheros calls for corn tostadas. I didn't mind the flour tortilla, but the husband said he would like to try to tostadas or rice next time. Also, we fried our eggs, but I think next time I may do scrambled with a little more cheese. You can't go wrong with more cheese! Lastly I looked up Huevos Rancheros and found it translates to "Ranch Eggs" (I didn't know this because I took French, so all you Spanish students out there laughing at me right now, give me a break, ok??) and that on ranches and farms in Mexico they are eaten as a mid morning meal because they eat a lighter meal at breakfast.

Muchas Gracias, Elizabeth, for letting me borrow such an excellent recipe. Huevos Rancheros will be making a regular appearance in our house at breakfast. 

Huevos Rancheros


Ingredients:
1 can of  black beans (drained but not rinsed)
1/2 Onion (chopped)
1 clove of garlic (minced)
Tostadas
Salsa
Shredded Cheese
4 Eggs

Garnish:
Sour Cream
Avocado
Hot sauce

Directions:
Saute Onions and Garlic in Oil, then add Black beans. Heat through. Preheat oven to 350. On a cookie sheet place 4 tostadas. Layer each one with black beans, then a layer of salsa, followed by a layer of cheese. Place in the oven and heat through (5 - 10 min). While heating poach (or fry, or scramble) 4 eggs, one for each tostada. Remove from oven, top with egg, and garnish with hot sauce, avocado, and sour cream.

Steak Fajitas

I received this recipe from a former student's mom whom I email regularly. Once I started the blog, Jody and I began writing to one another about recipes and cooking. She has tried a few recipes from my blog and has sent me some of her family's favorite recipes. This steak fajita recipe appealed to me because I love Mexican food (who doesn't??) and because this recipe calls for fresh squeezed lime juice and cilantro. My husband absolutely loves cilantro. The man eats it raw, on it's own. Also, this recipe can be served on tortillas, like traditional fajitas, or made into a fajita salad. I love salads, so may try that next time.

Jody said to saute everything in a large skillet but we tried it on our indoor grill, just because we thought the steak would taste better grilled. It was a mistake, as the wonderful marinade from the steaks evaporated on the grill. Next time I will definitely follow directions...like a good teacher should. :)

Jody's Steak Fajitas

Ingredients
1 beef sirolin steak (6 oz.)

1/4 cup fresh lime juice

2 T. fresh chopped cilantro or 1 T. dried cilantro

1 clove garlic, minced

1 t. chili powder

2 bell peppers (Jody recommends two colors to make the dish colorful)

1 medium onion

1 t. olive oil

1 cup garbanzo beans, rinsed and drained

4 cups mixed salad greens

1 tomato, sliced into wedges

1 cup salsa

sour cream, optional

shredded mild cheddar cheese, optional

fresh cilanto sprigs, optional


Directions:

Cut beef into strips.  Place in resealable plastic bag or glass bowl.  Combine in small bowl lime juice, cilantro, garlic & chili powder.  Pour over beef strips; seal bag or cover dish with plastic wrap.  Place in refrigerator and let stand at least 10 minutes, turning once. 

Cut up bell peppers and onions into strips and slices.  Heat olive oil in large nonstick skillet over medium heat until hot.  Add peppers and onion.  Cook and stir 6 minutes or until veggies are crisp-tender.  Remove from skillet.  In same skillet, add beef and marinade.  Cook and stir for 3 minutes or until meat is cooked through.   

Fajita version

Remove from heat.  Add in peppers and onion mixture.  Toss to coat with pan juices.  Cool slightly.  Serve in warmed tortillas and serve with salsa, sour cream and cheese. Serve with Lime Tortilla chips on the side.

Or....

Fajita salad

Remove from heat.  Add in peppers, onion, and garbanzo beans.  Toss to coat with pan juices.  Cool slightly.  Serve over mixed salad greens with tomato wedges, salsa, sour cream and cheese. 

Serves 4. Enjoy!