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.

The Canteen is a place for our Troops and their
families to rest, relax, and relate.
Please leave thy politics at the door.
A gentle reminder from Ms. B~

[PROCON]

Hiya Connie!

[Kathy in Alaska]

Hope you had a nice, restful, relatively pain free day. *HUGS*

[MS.BEHAVIN]

*tapping tiny foot*
yer fast running out of cute, Mister!
LOL

[Publius]

There is one in the Pike Place Market in Seattle, but it’s downtown, hard to get to, and the supply of the things I need tends to be somewhat sporadic.

[AZamericonnie]

Good evening Publius! *hugs*

I LOVE roasted peppers of all kinds!

But i never rinse them under water after cooking:)

I bet your mother was a great cook right?

[ConorMacNessa]

THE SOLDIER’S CODE

---

Gen Dwight D. Eisenhower addresses troops of the 101st Airborne Division 5JUN1944 prior to D-Day Normandy

The Soldier’s Code

1) I am an American fighting man. I serve in the forces which guard my country and our way of life. I am prepared to give my life in their defense.

2) I will never surrender of my own free will. If in command, I will never surrender my men while they still have the means to resist.

3) If I am captured, I will continue to resist by all means available. I will make every effort to escape and aid others to escape. I will accept neither parole nor special favors from the enemy.

4) If I become a prisoner of war, I will keep faith with my fellow prisoners. I will give no information or take part in any action which might be harmful to my comrades. If I am senior, I will take command. If not, I will obey the lawful orders of those appointed over me, and will back them up in every way.

5) When questioned, should I become a prisoner of war, I am bound to give only name, rank, service number, and date of birth. I will evade answering further questions to the utmost of my ability. I will make no oral or written statements disloyal to my country and its allies, or harmful to their cause.

6) I will never forget that I am an American fighting man, responsible for my actions, and dedicated to the principles which made my country free. I will trust in my God and in the United States of America.

President Dwight D. Eisenhower, August, 1955.

Lamh Foistenach Abu!

[MS.BEHAVIN]

*HUG*
It was a very restful day.
The weather was just cold, rainy and raw.
Fired up the kitchen wood cookstove and cooked all day.

Luvvy!
ready for some tea?

[BIGLOOK]

Aloha Doc!

Here I was having the time of my life searching for scrumptious recipes and then ........some brought up C-rats.

May all of ya get Ham and Limas in the luck of the draw!

(P.S. Sandrat has the recipe for those......the grunts I was with left 'em at the perimeter wire when they ran short of claymores.)

[mylife]

Oh man, Those sound good.
My Uncle does jalapenos in oil somehow.
He adds garlic and spices but the peppers arent roasted and they arent all mushy.

[SevenofNine]

Gee I wonder who was bartender

Looter guy???

http://www.theaustralian.com.au/news/executive-lifestyle/gin-just-the-tonic-for-presidential-meeting/story-e6frg9zo-1225859863981

[Kathy in Alaska]

Thanks, Mac, for the Missing Man Setting. We must never forget those that gave their all for us to be free and safe.

[Publius]

My mother, her mother, my paternal grandmother, two of my father's sisters, and two living cousins of the Baby Boomer generation were all Artists of the Kitchen. When you get to that rarified level, it's hard to differentiate between levels of greatness.

It's like the old analogy of a sound system.

Q: What's the difference between a $5000 sound system and a $35,000 sound system?

A: $30,000.

Only a passing bat could tell the difference between the two.

It's that hard to differentiate between those Artists of the Kitchen.

[Kathy in Alaska]

A PRAYER OF PROTECTION

The light of God surround you
The love of God enfold you
The power of God protect you
The presence of God watch over you
Wherever you are, God is,
And all is well.
Amen.

BLESS THIS HOUSE

 Bless this house O Lord we pray; Make it safe by night and day; 
Bless these walls so firm and stout, Keeping want and trouble out:
Bless the roof and chimneys tall, Let thy peace lie over all;
Bless this door, that it may prove ever open to joy and love.
Bless these windows shining bright, Letting in God's heav'nly light;
Bless the hearth a'blazing there, with smoke ascending like a prayer;
Bless the folk who dwell within, keep them pure and free from sin;
Bless us all that we may be Fit O Lord to dwell with thee;
Bless us all that one day we May dwell O Lord with thee. 

(Click on graphics for music)

A PRAYER OF PROTECTION

The light of God surround you
The love of God enfold you
The power of God protect you
The presence of God watch over you
Wherever you are, God is,
And all is well.
Amen.

BLESS THIS HOUSE

 Bless this house O Lord we pray; Make it safe by night and day; 
Bless these walls so firm and stout, Keeping want and trouble out:
Bless the roof and chimneys tall, Let thy peace lie over all;
Bless this door, that it may prove ever open to joy and love.
Bless these windows shining bright, Letting in God's heav'nly light;
Bless the hearth a'blazing there, with smoke ascending like a prayer;
Bless the folk who dwell within, keep them pure and free from sin;
Bless us all that we may be Fit O Lord to dwell with thee;
Bless us all that one day we May dwell O Lord with thee. 

(Click on graphics for music)

[ConorMacNessa]

I was medevaced out to USNH Yokusaka, where I stayed for about a month - best food I ever had in the service - I gained twenty pounds that month.

Lamh Foistenach Abu!

[SevenofNine]

Gee South Korea start becoming like Chicago in middle of winter

BreakingNews Seoul marks coolest daily high for April date in 102 years as cold air mass covers nation - Yonhap News http://bit.ly/bX7Kv3

[BIGLOOK]

No problemo.....how about a haunch?

[MS.BEHAVIN]

CLASSIC STRAWBERRY RHUBARB PIE

2 c. rhubarb, cut into 1 inch pieces
2 c. fresh strawberries, sliced in half
1 1/4 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
3 tbsp. butter, melted
2 eggs, slightly beaten
2 unbaked pie crusts

Place strawberry and rhubarb mixed together on bottom crust in 8 or 9 inch pie pan. Mix other ingredients well. Pour evenly over top of fruit. Top with pie crust.
Make vents in top crust and sugar crust. Preheat oven to 400 degrees. Bake for 30 minutes. Reduce heat to 350 degrees and finish baking until rhubarb is tender

Note to all..
Do NOT eat rhubarb leaves, they are toxic.
Everybody probably knows this, but just in case..

[MS.BEHAVIN]

I think that might be a bit much for a little devil!
LOL
Just a few slices, please and thank you!
;0)

[AZamericonnie]

Hiya Pro dear! *hugs*

I’m copying your recipe for for bouilli eau...:)

[eleni121]

Sounds and no doubt tastes - magnifico!!