Cookin' With The Canteen Presents: Fresh Recipes Of Spring

Canteen Crew

[MS.BEHAVIN]

Cookin’ with the Canteen presents: Fresh recipes of Spring!



Spring is here! Time for new and lighter recipes made with fresh ingredients, and lots of wonderful spices!



Mojo!
Would you give us a hand here please?
Sheesh!




No Ma, really!
You don’t have to help..thanks anyway!



Ahem!

Okay, lets’s get started!

Steamed Baby Bok Choy with Broiled Salmon and a Warm Roasted Tomato and Lemon Vinaigrette

Recipe courtesy Emeril Lagasse, 2006

2 cups cherry tomatoes, halved
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon fresh marjoram leaves
1 teaspoon lemon zest
2 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice
2 tablespoons chopped fresh basil leaves
4 bulbs baby bok choy
3/4 cup water
1/2 teaspoon white pepper
4 (6-ounce) portions salmon fillets
8 sprigs fresh marjoram

Preheat the oven to broil with the rack 6 to 8 inches below the lighted broiler plate.

Place the tomatoes, 1/4 cup of the olive oil, marjoram, lemon zest and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and the lemon juice in a 10-inch saute pan, saute quickly, and set in the oven on the rack. Cook until the tomatoes are well caramelized, 8 to 10 minutes. Remove from the oven and allow to cool for at least 10 minutes. Add the basil to the vinaigrette and toss to blend. Set aside until ready to use.

Place the bok choy in a Dutch oven with the water and turn the heat up to high. When the water begins to boil, season the bok choy with 1 teaspoon of the salt and the 1/2 teaspoon white pepper. Place a lid on the pan and steam the bok choy until most of the liquid has evaporated and the bok choy is tender, about 6 to 7 minutes. Remove from the Dutch oven and slice each bulb in half lengthwise. Place the bok choy, cut side down, on a plate with the leaves in toward the center of the plate and the bulb ends facing towards the rim.

To cook the salmon, lay the fillets in a 12-inch saute pan and season with the remaining salt and remaining black pepper. Brush the remaining 1 tablespoon of olive oil over the salmon, arrange marjoram sprigs over top, and broil in the oven until the salmon is browned and cooked through, about 5 to 6 minutes. Remove from the oven and lay the salmon on the bed of bok choy. Top with the tomato and lemon vinaigrette.

Spinach and Goat Cheese Tartlets

From The Food Network:
4 tablespoons unsalted butter
3 sheets frozen phyllo dough, thawed
2 tablespoons grated parmesan cheese
Vegetable oil, for brushing
1 large shallot, minced
1 clove garlic, minced
1 teaspoon all-purpose flour
1/4 cup milk
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
3 1/2 ounces mild goat cheese, softened
2 teaspoons finely grated lemon zest
1 tablespoon white wine vinegar
2 large eggs, separated
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
Chopped chives, for garnish

Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.

Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.

Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

Roast Leg of Lamb with Garlic & Rosemary From New Best Recipes:

Ingredients
Table salt and ground black pepper
1 teaspoon minced fresh rosemary , or 1/2 teaspoon dried rosemary, finely crushed
1 leg of lamb, cleaned, boned, and tied
2 medium cloves garlic , each peeled and cut lengthwise into 8 slivers
2 tablespoons olive oil

Mix 2 teaspoons salt, 2 teaspoons pepper, and rosemary in a small bowl.

Cut slits into roast with point of paring knife; poke garlic slivers inside. Rub seasoning onto all surfaces of meat, then coat with olive oil. Place leg meat side up on roasting pan fitted with wire or mesh roasting rack; let stand for 30 minutes.

Meanwhile, adjust oven rack to lowest position and heat oven to 450 degrees. Pour 1/2 cup of water into the bottom of the roasting pan. Roast lamb for 10 minutes.

With a wad of paper towels in each hand, turn the leg over. Roast 10 minutes longer.

Lower oven temperature to 325 degrees. Again, turn leg meaty-side up and continue rosting, turning leg every 20 minutes until instant-read thermometer, when inserted in several locations, registers 130 to 135 degrees, 60 to 80 minutes longer. Transfer roast to another pan; cover with foil and set aside in a warm spot to complete cooking and allow juices to reabsorb into the tissues, about 15 to 20 minutes.

Remove string from roast and carve. Transfer sliced lamb to a warm serving platter.

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Please leave thy politics at the door.
A gentle reminder from Ms. B~

[ConorMacNessa]

REQUEST PERMISSION TO COME ABOARD!

SUPPORT OUR TROOPS!!!

OUR TROOPS ROCK!!!!!!!

Lamh Foistenach Abu!

[AZamericonnie]

Supporting our Soldiers, Sailors, Marines, Airmen, and Coast Guardsmen
at more than 1,000 places across the U. S. and around the world.

~Tribute to Our Troops~

[PROCON]

Woo-Hoo!!

Countdown to Friday..

3, 2, 1...

[Publius]

You’re making my mouth water!

[SgtBob]

God bless us, everyone!

Thanks, MS. BEHAVIN!

[oldteen]

Whoa...a new gig, eh? Evenin’ MS.B. *hugs*

[AZamericonnie]

Thank you Ms B~ for this evenings thread!

Looks yummy! *hugs*

[MS.BEHAVIN]

Permission Granted!
*curtsy*
Good eventide Sir Conor, you are First!

[lysie]

Oh yum!!

[MS.BEHAVIN]

*HUG*
Thank you Connie, for the Red White and Blue!
You are second!

[oldteen]

Good evening, Sir Conor. How did your Wednesday go? *hugs*

[ConorMacNessa]

Good Eventide, Lady Ms. B.!

*BOW*

How farest thee this eventide?



My knights and men-at-arms are at thy service!

Lamh Foistenach Abu!

[MS.BEHAVIN]

*HUG*
Good evening Procon!
You are third!

[PROCON]

MS.!!

How ya doing?!

I don't eat anything that has a face...(environmental vegan extremist)

Actually, I don't cook much, my honey is the talented one!

[Kathy in Alaska]

Permission Granted!

[oldteen]

Evenin’ Connie! Is AZ having the winds I read about? *hugs*

[AZamericonnie]

Good evening Connor! *hugs*

OK....how did you post that fast!:)

I even knew the moment the thread was going up & you STILL beat me! LOLOL

[MS.BEHAVIN]

LOL
Dat’s me job, tonight!
Good evening Publius!
You are fourth!

[ConorMacNessa]

Went great, thanks!

*HUGS*

How about yours?

Lamh Foistenach Abu!

[MS.BEHAVIN]

Indeed!
Good to see you, SgtBob!
Thanks for dropping in!

[oldteen]

Hey there buddy!! As the work week is 3/5 over, shouldn’t that just be 2, 1.. now? How are ya?? *hugs*

[AZamericonnie]

A tad windy here today but nothing bad....is it supposed to be extreme somewhere?

Oh....good evening Tennie!:) *hugs*

[MS.BEHAVIN]

*HUG*
I do these cookin’ threads every now and again.
Good evening, teenie!

[AZamericonnie]

God bless us, everyone!

Amen SgtBob! *hugs*

[MS.BEHAVIN]

*HUG*
My pleasure!
A little blonde angel helped me!
;0)

[ConorMacNessa]

Thanks very much, Kathy!

*HUGS*

Great to see you this evening!

Lamh Foistenach Abu!

[Publius]

Here's something fresh for the sping season. It's simple to make and is useful for a vegetable course, a compliment to a deli snack, or a salad. (It's from my late mother's recipe book.)

ROASTED PEPPERS

6 large red bell peppers
2 tbsp extra-birgin olive oil
salt
pepper
garlic powder
fresh basil

Place the peppers on a cookie sheet, and bake at 450 degrees for 30 minutes, turning at the half way point. Remove from the oven, and put in a paper bag placed inside a plastic bag to finish cooking.

Remove from the bag, and peel the skin off under cold running water. Discard the core and seeds. Cut the peppers into strips. Mix with oil and spices, and refrigerate.

Let it sit for at least two days before eating. Resist the temptation to gnosh in advance!

[PROCON]

As the work week is 3/5 over, shouldn’t that just be 2, 1.. now?

Tsk, tsk, you forgot all the folks that work later shifts! I'm an all inclusive sort of guy!

I'm doing fine, though...how was your Wednesday?!

[MS.BEHAVIN]

Hi lysie!
Hope you are well!
Got a recipe to share?
;0)

[AZamericonnie]

I think someones making a statement about your cooking skills!:) *hugs*

[oldteen]

Yeh...it said across AZ and NMex some extreme winds.

[MS.BEHAVIN]

Oh, I LOVE roasted peppers!
I’ll be hard put to leave them alone until I’m supposed to use them!
Thanks so much for sharing!

[ConorMacNessa]

Good evening, Connie!

*HUGS*

How are you doing this evening?

Lamh Foistenach Abu!

[Publius]

My mother would slap my hand if I tried to get into the peppers ahead of time.

[oldteen]

Good evening, Kathy. Day going OK? *hugs*

[ConorMacNessa]

Hi, Procon! How goes it?

Lamh Foistenach Abu!

[SgtBob]

Luv ya Connie! “BIG *HUGS*”

[MS.BEHAVIN]

I am well, thankee, and thee?
Thankee for the service of thy Knights and men-at-arms!

[oldteen]

Day went just fine, thanks :).

[MS.BEHAVIN]

Are you a Vegan, really?
I’ll find some recipes for you!

[ConorMacNessa]

I am well, thank thee!

Lamh Foistenach Abu!

[LUV W]

I had to search, but here we are and now I am hungry from reading all your yummy recipes, Sis! Thanks for doing this...it’s long overdue! :D

[oldteen]

My Wednesday was good. The sun is shining :).

[oldteen]

Howdy LUVVY! How U B tonight? *hugs*

[PROCON]

Got a recipe to share?

Boiling Water

!. Get something that holds water, (preferably a cook pan).

2. Fill 2/3 with tap water.

3. Put pan on something hot (preferably a stove burner).

4. Wait until water gets steamy and bubbly.

5. Enjoy.

[ConorMacNessa]

Good evening, Luv!

*HUGS*

Great to see you this evening!

Lamh Foistenach Abu!

[Kathy in Alaska]

Fresh Recipes Of Spring

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[PROCON]

Are you a Vegan, really?

No, really!

[ConorMacNessa]

Seems awfully complex to me, Pro - sure you can handle that?

Lamh Foistenach Abu!