"About That Much": Easy, No-Measure Recipes

There are times when I thoroughly enjoy cooking dinner from an involved, complicated, picky recipe. But much more often, I just want to dump a few things together and be done. Fortunately, over time I've developed an arsenal of recipes that don't require careful measuring or exact amounts. So here are a few of my favorite recipes. I've included measurements with each, in case you need more specifics for the first time you make these dishes, but chances are you'll be just fine winging it even the very first time. Happy cooking!!


APPETIZERS AND SIDES

Balsamic Bruschetta

The short version: Toss together some diced tomatoes, shredded basil leaves, grated Parmesan, minced garlic, a generous splash of balsamic vinegar and a splash of olive oil. Season to taste with salt and pepper. Slice up some French bread and toast in the oven at 425 degrees for 3-4 minutes and top with tomato mixture.

The "real" recipe amounts: 8 Roma tomatoes, 1/3 cup basil, 1/4 cup Parmesan, 2 cloves (or 2 teaspoons) garlic, 1 tablespoon vinegar, 1 teaspoon olive oil, 1 loaf French bread.

Triple Treat Salad

The short version: Cut up a bunch of broccoli (florets only) and toss with a package of pre-cooked bacon, crisped and crumbled, and a bag of shredded cheddar. Whisk together a few spoonfuls of mayonnaise and equal amounts of red wine vinegar and sugar (adjust amounts to taste) and pour over the salad, mixing well. Let marinade in the fridge for a few hours to overnight for best flavor.

The "real" recipe amounts: two medium-sized heads of broccoli, 10 slices of bacon, 2 cups of cheese, 1/2 cup mayo, 4 tablespoons each red wine vinegar and sugar.

Roasted Rosemary Sweet Potatoes

The short version: Mix together equal parts melted butter and olive oil and add some dried rosemary. Splash a little in the bottom of a baking dish. Slice a few sweet potatoes very thinly and arrange vertically in the baking dish. Pour the remaining oil over. Season generously with salt and pepper. Cover with foil and roast at 400 degrees for an hour, then increase temperature to 450, remove foil, and roast for an additional 10-15 minutes, until browned and crisp (watch carefully to avoid burning).

The "real" amounts: 3-4 sweet potatoes, 3 tablespoons each butter and olive oil, 1/4 teaspoon rosemary.


MAIN DISHES

Orange Chicken
The short version: Throw some chicken breasts in the crockpot for 3 hours on high. Drain liquid, cut into bite-size chunks, and return to crockpot. Mix together equal amounts of sweet orange marmalade and Sweet Baby Ray's BBQ sauce, plus a generous splash of soy sauce, and pour over chicken. Leave on high for 30 more minutes. Serve over rice.

The "real" recipe amounts: 4 chicken breasts, 3/4 cup each marmalade and BBQ sauce, 2 tablespoons soy sauce.

Shepherd's Pie

The short version: Brown some ground beef; season with salt and pepper and drain fat. Place in deep baking dish. Cover with a generous layer of frozen corn and then a thick layer of mashed potatoes. Top with shredded cheddar cheese. Cover with foil and bake at 375 for 30 minutes, removing foil for last 5 minutes to brown.

The "real" amounts: 1 lb. ground beef, 2 cups corn, 6 servings mashed potatoes, 1-1/2 cups cheese.

Chicken Taco Salad

The short version: Heat equal amounts of butter and vegetable oil in a large skillet over medium-high heat. Season some chicken breasts with your seasoning of choice (taco mix powder and Montreal Chicken Seasoning both work well) and cook on both sides until done on the inside (about 4 minutes per side). Cool for 10 minutes then cut into bite-sized chunks. Dump some frozen corn into the same pan, tossing it in the seasoned oil and scraping up the browned bits. Cook until thawed and warmed. Layer together shredded lettuce, chicken, chopped tomatoes, shredded cheese, corn, chopped cilantro, and top with some crushed tortilla chips. Feel free to add chunks of avocado, black beans, green onions, or any other veggies you like. Serve with ranch dressing with some salsa mixed in (whatever spiciness you prefer), and a little cilantro as well, if you like.

The "real" amounts: 2 whole chicken breasts, 2 tablespoons seasoning, 3 tablespoons each vegetable oil and butter, 1 head Romaine lettuce, 2 tomatoes, 2 cups shredded cheese, 1-1/2 cups corn, 1/2 cup cilantro, 3/4 cup ranch dressing, 1/4 cup salsa (even the real recipe doesn't list a measurement for the tortilla chips).

Citrus-Dill Salmon

The short version: Soften some butter and mix it with some lemon zest, minced fresh dill, and black pepper. Place on plastic wrap and form into a log, sealing the wrap snugly. Place in fridge until 30 minutes before serving salmon. Divide some salmon into individual servings and brush with olive oil then sprinkle with salt (on both sides). Rub a little olive oil on your grill grates with a paper towel and preheat to medium-high. Reduce heat to medium and grill the salmon skin-side down for 6 minutes, then flip and cook for an additional 6 minutes. Serve topped with a pat of the herb butter and a squeeze of lemon juice.

The "real" amounts: 1/2 cup butter, zest of 1 lemon, 2-3 tablespoons fresh dill, 1/4 teaspoon black pepper, 1-1/2 lbs. salmon (divided into 4 pieces).


DESSERTS

Sweet Apple Dip

The short version: Mix together 2 parts vanilla yogurt, 2 parts creamy peanut butter, and 1 part honey and blend well. Use for dipping slices of tart and sweet crispy apples.

The "real" amounts: 1/4 cup yogurt, 1/4 cup peanut butter, 2 tablespoons honey.

Pumpkin Muffins

The short version: Mix together a box of yellow or spice cake mix and a can of pumpkin puree. Spoon into a muffin tin lined with paper liners. Bake at 350 for 20-25 minutes.

The "real" amounts: 1 box cake mix, 1 can pumpkin. (Duh.)

Grasshopper Pie

The short version: Soften up some mint chocolate chip ice cream and spread in a pre-made chocolate pie crust. Chill in freezer for at least 1 hour. Serve with chocolate sauce and/or whipped cream, if desired.

The "real" amounts: 1 crust, most of a half-gallon of ice cream, a few squirts of Hershey's chocolate syrup and a dollop of whipped cream.

Food, Glorious Food

I’m not much of a food blogger, but I did a lot of cooking this weekend and everything came out particularly delicious, so I’m sharing my menus! Sorry I don’t have photos of my own results, but trust me, everything looked EXACTLY like these stock photos. I have given the sources of the original recipes, but the versions listed below include a few of my own variations.

I’m a big fan of appetizers – in fact, I’d happily make a meal entirely of appetizers and ignore the entrée altogether. So here are a few of the apps I served this weekend, along with a couple of light entrees that can easily be served as small plates alongside a buffet of appetizers.

Balsamic Bruschetta (based on pipandebby.com)

This bruschetta can be served either warm or cold, and it’s a wonderful way to highlight fresh tomatoes and/or basil from your garden, if you have them!

2 large tomatoes, diced
1/3 cup fresh basil, chopped
2 tsp minced garlic
¼ cup shredded Parmesan
1 tbsp balsamic vinegar
1 tsp olive oil
¼ tsp black pepper
¼ tsp kosher salt
1 loaf French bread

Mix together all ingredients except bread in a small bowl and chill in refrigerator. Slice bread diagonally into ½” slices; lay on a baking sheet and toast at 425 degrees for 3-4 minutes, until crispy. Top bread with tomato mixture and serve immediately. Top with additional parmesan, if desired.

If you prefer to serve the bruschetta warm, don’t pre-toast the bread, but top the fresh sliced bread with the tomato mixture and bake at 425 for 4-5 minutes, then serve warm.

Artichoke Stuffed Mushrooms (based on eatingwell.com)

This stuffing is a nice alternative to crab or lobster stuffed mushrooms if you or your guests have shellfish allergies. Plus it’s a great way to use up those huge jars of marinated artichoke hearts from Costco.

24 medium cremini (baby bella) mushrooms
olive oil
2 shallots, minced
2 tsp minced garlic
2/3 cup marinated artichoke hearts, drained and chopped fairly fine
3 tbsp panko breadcrumbs
2 tbsp grated Parmesan
½ marinated artichoke hearts, drained and chopped
3 tbsp panko breadcrumbs, divided
2 tbsp grated Parmesan
2 tbsp light mayonnaise
1/8 tsp dried thyme
¼ tsp salt
¼ fresh black pepper

Position rack in top third of oven and preheat broiler (use the “low” setting if there’s an option). Coat a metal 9x13 pan or deep jelly roll pan with non-stick spray or line it with non-stick foil.

Wash mushrooms well and pat dry; remove and finely chop stems. Heat 1 tsp oil in a medium skillet over medium heat. Add the stems, shallots, and garlic and cook, stirring, until the liquid is evaporated, about 5 minutes. Transfer to a bowl and stir in artichoke hearts, 2 tablespoons panko, Parmesan, mayonnaise and thyme.

Toss the mushroom caps in another bowl with 2 teaspoons oil, salt and pepper. Stuff each with filling (mounding fairly high; this recipe makes a generous amount of stuffing) and place in the prepared pan. Combine the remaining 1 tablespoon breadcrumbs and 1 teaspoon oil and sprinkle on the mushrooms.

Broil until the mushrooms are soft and the breadcrumbs are golden, 15 to 20 minutes.

Mushrooms may be stuffed up to 3 hours prior to baking.

Lamb Sliders (based on Giada de Laurentis’ recipe)

This recipe is great because the lamb and cumin make it taste just slightly exotic without being too unusual for most palates. Although the sliders are best when cooked over an open grill, you can also pan fry them. The patties can be made well ahead of time and refrigerated in plastic wrap.

5 tablespoons olive oil, divided

2 large shallots, minced

Kosher salt and freshly ground black pepper

1 tsp minced garlic

1 pound ground lamb

1 teaspoon ground cumin

1 tablespoon ketchup

Eight ½-inch cubes of Gruyere or Havarti cheese

8 slider buns (King’s Hawaiian are the best!), halved

Heat 2 tablespoons of oil in an 8-inch nonstick skillet over medium-high heat. Add the shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Remove the pan from the heat and let cool slightly.

Combine the shallot mixture, lamb, cumin, ketchup, scant 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Form the mixture into eight 1/2-inch thick patties. Press a cube of cheese into the middle of each patty and form the meat around the cheese to cover. (Be sure to seal well or the cheese will leak out during cooking!) 

Brush the patties with the remaining oil and grill over medium-high heat until cooked through, 5 to 6 minutes per side. Let the patties rest for 2 minutes. Place the patties in the buns and serve, plain or with tzatziki sauce (below).

Easy Tzatziki (based on Claire Robinson/Food Network’s recipe)

1 cup Greek yogurt (I used low fat so I could pretend it was healthy)
~8” length of seedless cucumber, peeled, shredded, and drained
2 tsp minced garlic
1 tbsp lemon juice
2 tbsp chopped fresh dill
Kosher salt and freshly ground black pepper

Shred the peeled cucumber using the finest side of a vegetable grater, drain on cutting board and blot with a few paper towels. Whisk together all ingredients, adding salt and pepper to taste. Serve chilled.

Greek Salmon (no source; this hardly even counts as a recipe!)

Salmon fillets, cut into single-serving pieces
olive oil
Greek seasoning (store-bought or from recipe below)

Brush fillets with oil and sprinkle generously with seasoning. Grill skin-side down for 3-4 minutes per side. Serve with tzatziki.

Greek Seasoning (based on allrecipes.com’s recipe)

1-1/2 tsp dried oregano
1 tsp dried thyme
½ tsp dried basil
½ tsp dried minced onion
¼ tsp garlic powder

Whisk all ingredients together. You can also add dried marjoram, mint, or even cinnamon and nutmeg to the mix!

Grilled Marinated Portobellos (based on treehugger.com)

Since I have several family members who prefer to eat vegetarian, I’m always on the lookout for delicious recipes using vegetarian proteins, and portobellos are one of my personal favorites. This recipe is light and delicious, with just a hint of tang from the balsamic vinegar. The mushrooms can be served burger-style on a bun with greens and tomato, but I love them simply as is.

4 portobello mushrooms
¼ cup balsamic vinegar
1 tbsp dried basil
1 tbsp dried oregano
1 tsp minced garlic
pinch each of salt and pepper

Wash mushrooms and pat dry, then gently pull off the stems. Place gill side up in a shallow dish.

Whisk together remaining ingredients and pour over mushrooms, including pouring some into the base of the dish. Marinade for about 15 minutes.

Pour off and reserve excess marinade and grill, gill side up, over medium-high heat for 5-8 minutes per side, until tender. Brush occasionally with marinade.

And to wrap up this list, my favorite summer salad, which is so delicious that it’s practically a dessert: Triple Treat Salad!

Triple Treat Salad (I have no idea where this recipe originated; it’s been floating around my family for decades)

2-3 heads of broccoli, cut into bite-size pieces (florets only)
2 cups shredded cheddar cheese
1 package pre-cooked bacon, crisped and crumbled
½ cup light mayonnaise
4 tablespoons sugar
4 tablespoons red wine vinegar

Toss together broccoli, cheese, and bacon in a large bowl and set aside. Whisk together mayo, sugar, and vinegar until nearly smooth; adjust amounts to taste. Pour dressing over salad and toss well to coat. Marinate in refrigerator several hours to overnight, tossing occasionally if possible. 

Bon appetit!!