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~

[Kathy in Alaska]

I don’t think so....I believe I’ve talked to her, but the timing....hmmm. Not sure.

[Trillian]

I made this and can’t wait to taste it.

* Cinnamon Roll Cheesecake
* Cinnamon Roll Batter:
* 2/3 c white sugar
* 1/4 c unsalted butter (at room temp)
* 1 egg (at room temp)
* 1/2 c. half and half
* 1 TBSP vanilla extract
* 2 c. flour
* 2 tsp baking powder
* 1/2 tsp salt
* Cheesecake filling:
* 2 pkg (8 oz each) cream cheese (at room temp)
* 1 c sugar
* 1 TBSP vanilla extract
* 2 TBSP flour
* 3 eggs (at room temp)
* Cinnamon Filling:
* 1/3 c butter, melted
* 1 c. brown sugar
* 3 TBSP cinnamon
* Cream Cheese Frosting:
* 2 oz cream cheese (at room temp)
* 3 TBLS unsalted butter (at room temp)
* 2 tsp vanilla
* 1 c powdered sugar
* (1 TBSP lemon juice, optional)
* Preheat oven to 350.
* Grease a 9 inch Spring form pan.
* Sift together flour, baking powder and salt.
* Using a mixer cream together the butter and sugar for 3 minutes, until light and fluffy. Add egg, half and half and vanilla. Beat for another minute. Scrape down bowl.
* Combine the sifted and creamed ingredients. Mix on low speed until thoroughly combined.
* Spread half of the batter onto the bottom of the Spring form pan. It will be sticky and thick so spray your hands with baking spray and press down. It may be a thin layer, but trust me, it will rise up during baking.
* Using a mixer (and a clean bowl) beat cream cheese and sugar for 2 mins on medium high speed. Add the eggs one at a time, scraping down the bowl after each addition.
* Add the vanilla and flour and beat for another minute.
* Pour all of the cheesecake batter on top of the cinnamon roll batter in the prepared pan.
* In a small bowl, combine the melted butter, cinnamon and brown sugar. Mix until thoroughly combined.
* Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
* Take the rest of the base batter and drop spoonfuls over the entire top of the cheesecake. Once finished, take a knife to swirl the ingredients together. This is hard to do as the batter is pretty thick, just do what you can.
* Bake for 50-55 minutes, cake will be puffy and lightly browned. Let cool for 20 mins at room temperature and then cover and move to fridge for 4 hours (or so).
* Make frosting. Using a mixer (and a clean bowl) beat the cream cheese and butter together. Add vanilla and powdered sugar, beat to desired consistency. (add lemon juice, if desired).

http://allrecipes.com/Cook/11019003/BlogEntry.aspx?postid=167333

Lots of pictures in that link during the making of it.

I’m still up late baking focaccia and italian bread.

[Kathy in Alaska]

Long day at work....didn’t get to even look in, but the time I put in the night before stood me in good stead...I only had to work on corrections til check printing time. Got everything in and hope Thursday shows all fixes took.

[E.G.C.]

((HUGS))Good morning, Kathy. How's it going?

A very pleasant good morning to everyone at the Canteen and to all our military at home and abroad. Thanks for your service to our country.

[tomkow6]

 

 

 

 

Good morning, MsB!

Good morning, Kathy!

Good morning,

EVERYBODY!

GOOD

MORNING

TROOPS!

 

 Let's face it :
After Monday and Tuesday...
even the calendar says ----- W T F.

 

 

[tomkow6]

CUBS 2

Nationals 3

 

 

TODAY

April 29 @ 1:20 p.m. CT
 Radio: WGN 720

  VS 
 

 

CUBS 2

Nationals 3

 

 

TODAY

April 29 @ 1:20 p.m. CT
 Radio: WGN 720

  VS 
 

[ConorMacNessa]

Good morning, Taz!

*HUGS*

Sorry I missed you last night!

Lamh Foistenach Abu!

[ConorMacNessa]

Good morning, Kathy!

*HUGS*

Lamh Foistenach Abu!

[Kathy in Alaska]

[Kathy in Alaska]

Good morning/afternoon/evening/night Troops, wherever you are.

Thank you for doing your part to help keep all of us free and safe.

Coffee is always on........

How about a donut?

Cookies?

Veggies?

Sandwich?

[Kathy in Alaska]

Good morning, tom....sorry about the Cubbies....good luck this afternoon.

[beachn4fun]

TO

(where our troops, allies and their families can refresh themselves)

Good morning, Everyone.
Good morning to our

AWESOME

Military, our Allies, and their families.

Thank you, Ms. B, for preparing the Canteen for today's activities.

(raising hand) I have one question... how did they get the salmon bits to stay on the sticks?

Now our local DC Metroland weather report

~ Today....Abundant sunshine. High 73F. Winds W at 10 to 15 mph.

~ Tonight....Mainly clear skies. Low 43F. Winds WSW at 5 to 10 mph.

Look kids, Ma has been working really hard, so I'm suggesting that we keep especially quiet today and let her stay in bed and rest.

In the meantime, let me see what's cooking

Excuse me while I make my rounds. But, you stay right where you are. Keep the troops entertained and the Canteen clean.........Cause.......if you don't........I'll tell Ma!

And, you don't want her to get out of bed and come after ya, do you?

Sit for a while.
There's always plenty of coffee, pancakes, conversation, silliness, and plain old BS

REMEMBER THEM ....

PFC Erin L. McLyman, USA, KIA Iraq 13MAR201

Capt. Martin Driver, 1st Battalion the Royal Anglian Regiment, DOW Afghanistan 15MAR2010

Maj Curtis D. Miller, USAF, KIA Vietnam 29MAR1972

DEFENDERS OF FREEDOM

FR CANTEEN MISSION STATEMENT

Showing support and boosting the morale of our military and our allied military and the family members of the above. Honoring those who have served before.

[E.G.C.]

Morning coffee bump

[E.G.C.]

((HUGS))Good morning, Beach. How’s it going?

[Kathy in Alaska]

Good morning, Mac...*HUGS*...have a good Thursday. Yes, it is very late. I got hung up in a project....I’m off to bed.

[ConorMacNessa]

Rest well and angels guard thee 'til morn!

Lamh Foistenach Abu!

[beachn4fun]

Good morning and ((HUGS)) EG. All is well. The sun is up, then wind is down, and I get to work from home tomorrow. And the weekend is near.

Howz it going for you?

[beachn4fun]

mine?

[beachn4fun]

mine?

[beachn4fun]

mine?