Roux (see recipe and directions below)
1 pound okra, sliced
2 tablespoons vegetable shortening
3 tablespoons butter
1 onion, chopped
1/2 cup chopped celery
1 pound fresh shrimp, peeled and deveined*
1 jar fresh oysters (check for shells)
2 cloves garlic, chopped fine
1 tablespoon chopped green bell pepper
1 can (10 1/2 ounces ) tomatoes
2 sprigs parsley, chopped
1 bay leaf (remove before serving)
2 teaspoons Cavender's Greek Seasoning**
2 quarts water or fish stock
1 bunch green onion, chopped
1/2 pound crabmeat or 1 dozen whole crabs***
Salt and pepper
Hot cooked long-grain white rice
Crackers
1 teaspoon File Powder, optional****
Start making the Roux (see below recipes).
In a large frying pan:, fry okra in 2 tablespoons shortening approximately 30 to 40 minutes or until it ceases to "rope" (slimy strings connecting the okra); remove from heat and set aside. NOTE: Take your time and don't burn it. It's worth the trouble.
In a Gumbo Pot or a large Dutch Oven over medium-high heat, melt the butter and fry the onions and celery about 5 minutes or until soft.
Add the shrimp, oysters, garlic, and bell pepper; simmer 2 minutes. Add tomatoes, parsley, bay leaf, Cavender's Seasoning, water or fish stock, green onion, fried okra, prepared Roux, and crabmeat or crabs. Add salt and pepper to taste. Let gumbo simmer for approximately 30 minutes.
Serve with hot rice, crackers, and file on the side.
Makes 6 servings.
Saturday, February 27, 2010
Provençal Chicken Breasts with Rosemary Orzo & Tomates Provençales
Friday, 5 March
Provençal Chicken Breasts with Rosemary Orzo
yield: Serves 6
Can be prepared in 45 minutes or less.
Ingredients
3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
2 tablespoons olive oil
1/2 cup dry white wine
2 large garlic cloves, minced
white part of 4 leeks, halved lengthwise, sliced 1/4 inch thick crosswise, washed well, and drained
2 cups chicken broth
a 28-to-32 ounce can whole tomatoes, drained and chopped
1 teaspoon freshly grated orange zest
1 cup drained Niçoise or Kalamata olives
Accompaniment: Rosemary Orzo
Preparation
Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate.
Add wine to casserole and boil, scraping up browned bits, until almost evaporated. Add garlic, leeks, broth, tomatoes, zest, and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter.
Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo.
Rosemary Orzo
yield: Serves 6
An accompaniment to Provencal Chicken Breasts.
Can be prepared in 45 minutes or less.
Ingredients
1 pound orzo (rice-shaped pasta)
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary leaves
Bring a 6-quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well and in a large bowl toss with oil, rosemary, and salt and pepper to taste.
Tomates Provençales:
Ingredients (for 4 servings):
8 large ripe tomatoes; 2 large cloves garlic; small bunch fresh parsley; pinch fresh thyme; 150g fine white breadcrumbs; salt and freshly-ground black pepper; approx. 2 tablespoons extra-virgin olive oil
Method: Preheat the oven to 170C/ 325F/ Gas Mark 3.
Peel the garlic and chop very finely with the parsley and thyme.
Cut the tomatoes in half around their middles. There is no need to peel them. Gently squeeze out most of the seeds.
Place the tomatoes, cut side up, on a baking tray. Season well.
Mix together the breadcrumbs, garlic and herbs. Moisten with sufficient olive oil to form a thick paste.
Fill the tomato cavities with the breadcrumb mixture and bake in the preheated oven for 20 - 30 minutes until the topping is a light golden brown.
Provençal Chicken Breasts with Rosemary Orzo
yield: Serves 6
Can be prepared in 45 minutes or less.
Ingredients
3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
2 tablespoons olive oil
1/2 cup dry white wine
2 large garlic cloves, minced
white part of 4 leeks, halved lengthwise, sliced 1/4 inch thick crosswise, washed well, and drained
2 cups chicken broth
a 28-to-32 ounce can whole tomatoes, drained and chopped
1 teaspoon freshly grated orange zest
1 cup drained Niçoise or Kalamata olives
Accompaniment: Rosemary Orzo
Preparation
Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate.
Add wine to casserole and boil, scraping up browned bits, until almost evaporated. Add garlic, leeks, broth, tomatoes, zest, and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter.
Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo.
Rosemary Orzo
yield: Serves 6
An accompaniment to Provencal Chicken Breasts.
Can be prepared in 45 minutes or less.
Ingredients
1 pound orzo (rice-shaped pasta)
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary leaves
Bring a 6-quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well and in a large bowl toss with oil, rosemary, and salt and pepper to taste.
Tomates Provençales:
Ingredients (for 4 servings):
8 large ripe tomatoes; 2 large cloves garlic; small bunch fresh parsley; pinch fresh thyme; 150g fine white breadcrumbs; salt and freshly-ground black pepper; approx. 2 tablespoons extra-virgin olive oil
Method: Preheat the oven to 170C/ 325F/ Gas Mark 3.
Peel the garlic and chop very finely with the parsley and thyme.
Cut the tomatoes in half around their middles. There is no need to peel them. Gently squeeze out most of the seeds.
Place the tomatoes, cut side up, on a baking tray. Season well.
Mix together the breadcrumbs, garlic and herbs. Moisten with sufficient olive oil to form a thick paste.
Fill the tomato cavities with the breadcrumb mixture and bake in the preheated oven for 20 - 30 minutes until the topping is a light golden brown.
Arugula, Mozzarella, Tomato on focaccia with sweet potato chips
Thursday, 4March
Arugula, Mozzarella, Tomato on Focaccia
Ingredients
3 large vine-ripened tomatoes, cut into 1/4-inch-thick slices
1 red onion, sliced thin
3 tablespoons red-wine vinegar
Freshly ground black pepper
3 cups packed trimmed arugula, rinsed, spun dry, and chopped coarse
Focaccia bread, halved horizontally (enough for 4 sandwiches)
1/2 pound mozzarella, sliced thin (fresh is best)
1 Tbsp mayonnaise (optional)
Method
1 In a large bowl or baking dish combine tomatoes, onion, and vinegar and season with pepper and salt. Marinate 30 minutes.
2 Layer mozzarella, tomatoes, onions and arugula on the focaccia half. Spread some mayonnaise on the top half of the focaccia if desired. Press top half over the bottom, hold together with a couple of tooth picks.
Makes 4 sandwiches
Sweet Potato chips
This recipe is more or less all my own.
Preheat oven to 350 degrees.
Slice sweet potatoes into very thin slices. Not quite paper thin, just a bit thicker.
Then pour approximately 3 tbsp olive oil and potato slices into a ziploc bag. Seal bag and shake the slices in the olive oil to make sure they are thoroughly coated with the oil.
Lay potato chips on baking sheet and season with whatever seasoning you would like. We're using cajun salt seasoning since we have it on hand.
Arugula, Mozzarella, Tomato on Focaccia
Ingredients
3 large vine-ripened tomatoes, cut into 1/4-inch-thick slices
1 red onion, sliced thin
3 tablespoons red-wine vinegar
Freshly ground black pepper
3 cups packed trimmed arugula, rinsed, spun dry, and chopped coarse
Focaccia bread, halved horizontally (enough for 4 sandwiches)
1/2 pound mozzarella, sliced thin (fresh is best)
1 Tbsp mayonnaise (optional)
Method
1 In a large bowl or baking dish combine tomatoes, onion, and vinegar and season with pepper and salt. Marinate 30 minutes.
2 Layer mozzarella, tomatoes, onions and arugula on the focaccia half. Spread some mayonnaise on the top half of the focaccia if desired. Press top half over the bottom, hold together with a couple of tooth picks.
Makes 4 sandwiches
Sweet Potato chips
This recipe is more or less all my own.
Preheat oven to 350 degrees.
Slice sweet potatoes into very thin slices. Not quite paper thin, just a bit thicker.
Then pour approximately 3 tbsp olive oil and potato slices into a ziploc bag. Seal bag and shake the slices in the olive oil to make sure they are thoroughly coated with the oil.
Lay potato chips on baking sheet and season with whatever seasoning you would like. We're using cajun salt seasoning since we have it on hand.
Spicy Peanut Chicken Bake with rice & Cucumber-Pineapple Salad with Red Pepper & Peanuts
Spicy Peanut Chicken Bake
(going easy with this one. Using a prepared spice pack from A Taste of Thai)
http://www.atasteofthai.com/
Serve with jasmine rice
Cucumber-Pineapple Salad with Red Pepper and Peanuts
Beautiful Thai Cucumber-Pineapple Salad
This easy salad recipe is very gourmet tasting. In fact, it's so scrumptious that your guests will think you labored over it (though it takes only minutes to make!). Simply toss some pineapple chunks (fresh or canned) with cucumber, green onion, slices of red pepper, and peanuts together in an easy homemade Thai salad dressing, and voila - a perfect salad that looks and tastes like summer itself. Makes a nice salad to accompany other Thai food dishes, or take it to a barbecue party or potluck where it's sure to be the talk of the party!
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4 as a Salad or 2 as a Main Entree
•1 to 1 1/2 cups fresh or canned pineapple chunks (if using fresh pineapple, see cutting instructions below)
•1 English cucumber, or 1 medium field cucumber
•3 spring onions (green onions), sliced
•1 red bell pepper, sliced thinly, or diced
•1/2 cup dry whole roasted unsalted peanuts
•handful of ground peanuts (or roughly chopped), OR subsitute another nut, such as cashews
•1 cup fresh coriander + handful of fresh basil leaves (roughly chopped if leaves are large)
•SALAD DRESSING:
•2 cloves garlic, minced
•1 red chilli, de-seeded and minced, OR 1 tsp. chili sauce (or more if you want it extra spicy)
•1 Tbsp. soy sauce
•1 Tbsp. fish sauce, OR vegetarian fish sauce (look for vegetarian fish sauce at Vietnamese stores)
•juice of 1/2 lime (about 1 Tbsp.)
•2 tsp. brown sugar
•1/2 tsp. shrimp paste, OR 1/2 Tbsp. more fish sauce (or vegetarian fish sauce)
•optional: 1 Tbsp. pineapple juice (use the juice from the can, OR squeeze a little from a fresh slice of pineapple)
•OTHER (optional): To make this salad a complete meal, add 1 cup cooked shrimp, or 1 package deep-fried tofu
Preparation:
For instructions on how to buy and prepare fresh pineapple, see my: How to Cut a Pineapple.1
1.Place all salad dressing ingredients in a cup. Stir well. Set aside.
2.Place pineapple chunks in a mixing bowl.
3.To prepare the cucumber: Remove skin with a vegetable peeler, or cut off with a knife (if the cucumber is organic, leave the skin on for extra nutrients and fiber). Next, cut the cucumber in half lengthwise. Cut these sections again lengthwise (several times if the cucumber is thick), then slice the other way to create cubes or chunks. Add these to the mixing bowl.
4.Clean out the seeds of the red bell pepper, then slice it thinly into strips. Slice these in half to create matchstick-like pieces. Add these to the mixing bowl.
5.Add the sliced spring/green onion, plus the whole roasted peanuts. Add most of the basil and coriander, putting aside a little of each for the garnish.6.Now pour the salad dressing over. Toss well.
7.Pour or scoop the salad onto a serving plate. Top with the extra basil and coriander you kept back, plus a sprinkling of ground or chopped peanuts. If desired, serve with lime wedges on the side. ENJOY!
Salad Tips:
•This salad is at its best when first tossed. Try to eat up leftovers as soon as possible.
•For added protein (if serving as a main course), toss in 1 cup cooked shrimp, or 1 package deep-fried tofu cut into cubes.
•If you're planning to serve it at a party or take it to a potluck: Prepare all the ingredients and place them in separate containers in the refrigerator. Also prepare the dressing and keep in a jar or covered container in the refrigerator. Then simply toss all together right before serving.
(going easy with this one. Using a prepared spice pack from A Taste of Thai)
http://www.atasteofthai.com/
Serve with jasmine rice
Cucumber-Pineapple Salad with Red Pepper and Peanuts
Beautiful Thai Cucumber-Pineapple Salad
This easy salad recipe is very gourmet tasting. In fact, it's so scrumptious that your guests will think you labored over it (though it takes only minutes to make!). Simply toss some pineapple chunks (fresh or canned) with cucumber, green onion, slices of red pepper, and peanuts together in an easy homemade Thai salad dressing, and voila - a perfect salad that looks and tastes like summer itself. Makes a nice salad to accompany other Thai food dishes, or take it to a barbecue party or potluck where it's sure to be the talk of the party!
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
•SERVES 4 as a Salad or 2 as a Main Entree
•1 to 1 1/2 cups fresh or canned pineapple chunks (if using fresh pineapple, see cutting instructions below)
•1 English cucumber, or 1 medium field cucumber
•3 spring onions (green onions), sliced
•1 red bell pepper, sliced thinly, or diced
•1/2 cup dry whole roasted unsalted peanuts
•handful of ground peanuts (or roughly chopped), OR subsitute another nut, such as cashews
•1 cup fresh coriander + handful of fresh basil leaves (roughly chopped if leaves are large)
•SALAD DRESSING:
•2 cloves garlic, minced
•1 red chilli, de-seeded and minced, OR 1 tsp. chili sauce (or more if you want it extra spicy)
•1 Tbsp. soy sauce
•1 Tbsp. fish sauce, OR vegetarian fish sauce (look for vegetarian fish sauce at Vietnamese stores)
•juice of 1/2 lime (about 1 Tbsp.)
•2 tsp. brown sugar
•1/2 tsp. shrimp paste, OR 1/2 Tbsp. more fish sauce (or vegetarian fish sauce)
•optional: 1 Tbsp. pineapple juice (use the juice from the can, OR squeeze a little from a fresh slice of pineapple)
•OTHER (optional): To make this salad a complete meal, add 1 cup cooked shrimp, or 1 package deep-fried tofu
Preparation:
For instructions on how to buy and prepare fresh pineapple, see my: How to Cut a Pineapple.1
1.Place all salad dressing ingredients in a cup. Stir well. Set aside.
2.Place pineapple chunks in a mixing bowl.
3.To prepare the cucumber: Remove skin with a vegetable peeler, or cut off with a knife (if the cucumber is organic, leave the skin on for extra nutrients and fiber). Next, cut the cucumber in half lengthwise. Cut these sections again lengthwise (several times if the cucumber is thick), then slice the other way to create cubes or chunks. Add these to the mixing bowl.
4.Clean out the seeds of the red bell pepper, then slice it thinly into strips. Slice these in half to create matchstick-like pieces. Add these to the mixing bowl.
5.Add the sliced spring/green onion, plus the whole roasted peanuts. Add most of the basil and coriander, putting aside a little of each for the garnish.6.Now pour the salad dressing over. Toss well.
7.Pour or scoop the salad onto a serving plate. Top with the extra basil and coriander you kept back, plus a sprinkling of ground or chopped peanuts. If desired, serve with lime wedges on the side. ENJOY!
Salad Tips:
•This salad is at its best when first tossed. Try to eat up leftovers as soon as possible.
•For added protein (if serving as a main course), toss in 1 cup cooked shrimp, or 1 package deep-fried tofu cut into cubes.
•If you're planning to serve it at a party or take it to a potluck: Prepare all the ingredients and place them in separate containers in the refrigerator. Also prepare the dressing and keep in a jar or covered container in the refrigerator. Then simply toss all together right before serving.
Eggplant Pomodoro with pasta
Tuesday, 02March
Eggplant Pomodoro
Ingredients (use vegan versions):
1 eggplant (sliced into 1/2 inch rounds)
3 roma tomatoes, diced
10-15 chopped basil leaves, fresh
1 cup /soy vegan mayonnaise (must have some fat in it)
1/4 cup Dijon mustard (regular mustard may be substituted)
1 cup Italian style breadcrumbs (no parmigian cheese)
2 cloves garlic, crushed
1 tsp. extra virgin olive oil
Directions:
Pre-heat oven to 400 degrees.
Combine mayonnaise and mustard in a bowl until well blended. Coat each slice of eggplant with the mayo/mustard mixture and second-coat each slice with vegan breadcrumbs. Arrange coated eggplant slices on foil covered cookie sheet and bake at 400 degrees for 45 minutes.
While eggplant is baking, saute diced tomatoes and basil in olive oil until well-heated, and set aside.
Serve baked eggplant with a generous portion of tomato mixture. Enjoy!
Serves: 2-4
Preparation time: 30-60 minutes
Serve with pasta
Eggplant Pomodoro
Ingredients (use vegan versions):
1 eggplant (sliced into 1/2 inch rounds)
3 roma tomatoes, diced
10-15 chopped basil leaves, fresh
1 cup /soy vegan mayonnaise (must have some fat in it)
1/4 cup Dijon mustard (regular mustard may be substituted)
1 cup Italian style breadcrumbs (no parmigian cheese)
2 cloves garlic, crushed
1 tsp. extra virgin olive oil
Directions:
Pre-heat oven to 400 degrees.
Combine mayonnaise and mustard in a bowl until well blended. Coat each slice of eggplant with the mayo/mustard mixture and second-coat each slice with vegan breadcrumbs. Arrange coated eggplant slices on foil covered cookie sheet and bake at 400 degrees for 45 minutes.
While eggplant is baking, saute diced tomatoes and basil in olive oil until well-heated, and set aside.
Serve baked eggplant with a generous portion of tomato mixture. Enjoy!
Serves: 2-4
Preparation time: 30-60 minutes
Serve with pasta
Fish tacos with Mango Salsa & Easy Black Bean Salad
MONDAY, 01 MARCH
Fish Tacos
Soak tilapia in cold water for about a minute. Take out of water and pat dry. Season fish with taco seasoning. Spray pan with low fat cooking spray, then saute fish over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.
Mango Salsa Recipe
Print OptionsPrint (no photos)Print (with photos)
Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Also good with diced red bell pepper and jicama.
Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
Easy Black Bean Salad
Ingredients
1 cn (15 oz) black beans, rinsed and drained
1 cn (16 oz) yellow corn, rinsed and drained
1 cn (7 oz) chopped green chilies with liquid
1 Red bell pepper,diced small
1 sm Purple onion, diced small
3 tb Cilantro, chopped fine
Juice of 1 lime
1 ts Chili powder
1 ts Garlic powder
PreparationCombine all ingredients and serve either hot, room temperature or cold. Makes 8 to 10 servings.
Fish Tacos
Soak tilapia in cold water for about a minute. Take out of water and pat dry. Season fish with taco seasoning. Spray pan with low fat cooking spray, then saute fish over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.
Mango Salsa Recipe
Print OptionsPrint (no photos)Print (with photos)
Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Also good with diced red bell pepper and jicama.
Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
Easy Black Bean Salad
Ingredients
1 cn (15 oz) black beans, rinsed and drained
1 cn (16 oz) yellow corn, rinsed and drained
1 cn (7 oz) chopped green chilies with liquid
1 Red bell pepper,diced small
1 sm Purple onion, diced small
3 tb Cilantro, chopped fine
Juice of 1 lime
1 ts Chili powder
1 ts Garlic powder
PreparationCombine all ingredients and serve either hot, room temperature or cold. Makes 8 to 10 servings.
Saturday, February 20, 2010
BBQ Ribs, Hawaiian style macaroni salad & Papaya Coleslaw Recipe
Sunday, 28 February
BBQ Ribs
I prepare mine the way a lot of southerners hate. We simmer them first, then add the sauce and then barbeque it. Two reasons, I like how the meat does fall of the bone, and second I don't have to pay for my electricity now but I do have to pay for the propane. It's just cheaper for me.
After slicing them up I simmer them in a crockpot with some chopped up vegetables. Let them sit for a good portion of the day. Then take out and cover with barbeque sauce and refrigerate.
Then just simply grill until the ribs are nice and crusty on the outside.
Hawaiian Macaroni Salad
Large Macaroni
1/4 cup grated carrots
1 cup Best Foods or Hellman's mayonnaise (a must)
1/4 cup milk
salt & pepper
Cook macaroni till tender. Add grated carrots, mayonaise,
and milk till well coated. Salt & Pepper to taste.
Papaya Coleslaw Recipe
Ingredients:
1 papaya chopped
Lime juice
6 cups shredded cabbage
1 large can drained pineapple chunks
1 cup red grapes
1 cup sour cream
1 tablespoon sugar
1 teaspoon lemon juice
chopped walnuts
Salt to taste
Directions:
Combine fruits with lime juice and cabbage. In separte bowl mix sour cream, sugar, lemon juice and salt. Mix well. Pour sour cream mixture over cabbage mixture. Toss until well coated. Cover, chill. Add nuts before serving.
Makes about 16 1/2 cup servings
BBQ Ribs
I prepare mine the way a lot of southerners hate. We simmer them first, then add the sauce and then barbeque it. Two reasons, I like how the meat does fall of the bone, and second I don't have to pay for my electricity now but I do have to pay for the propane. It's just cheaper for me.
After slicing them up I simmer them in a crockpot with some chopped up vegetables. Let them sit for a good portion of the day. Then take out and cover with barbeque sauce and refrigerate.
Then just simply grill until the ribs are nice and crusty on the outside.
Hawaiian Macaroni Salad
Large Macaroni
1/4 cup grated carrots
1 cup Best Foods or Hellman's mayonnaise (a must)
1/4 cup milk
salt & pepper
Cook macaroni till tender. Add grated carrots, mayonaise,
and milk till well coated. Salt & Pepper to taste.
Papaya Coleslaw Recipe
Ingredients:
1 papaya chopped
Lime juice
6 cups shredded cabbage
1 large can drained pineapple chunks
1 cup red grapes
1 cup sour cream
1 tablespoon sugar
1 teaspoon lemon juice
chopped walnuts
Salt to taste
Directions:
Combine fruits with lime juice and cabbage. In separte bowl mix sour cream, sugar, lemon juice and salt. Mix well. Pour sour cream mixture over cabbage mixture. Toss until well coated. Cover, chill. Add nuts before serving.
Makes about 16 1/2 cup servings
Tofu Parmesan with Asparagi with fresh bread
Saturday, 27 February
Tofu Parmesan(Serves 4)
1 package firm tofu
1 cup grated Parmesan cheese or nondairy Parmesan cheese
1 cup Italian breadcrumbs
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons olive oil or water
4 slices of mozzarella or shaved Parmesan cheese (optional)
3 cups red spaghetti sauce
Angel hair or spaghetti pasta
Drain the tofu water and remove it from the package. Fold up a few paper towels, or a cloth dish towel and wrap it around the tofu block. Squeeze gently on all sides to remove some water from the tofu. Since the tofu will be baked it is good to have some of the moisture left in the tofu. With a sharp knife slice the tofu block lengthwise into four equal slices (like a bread slice).Mix the breadcrumbs and the Parmesan cheese in a shallow dish. Brush each side of a tofu slice with the olive oil and then dip it into the breadcrumb mixture, coating each side thoroughly. If you prefer, you can brush the tofu with water instead of oil. Place the breaded tofu cutlet into a baking pan that has been lightly oiled. Repeat for each tofu slice. Sprinkle the tofu cutlets with the dried basil and oregano. If you wish, cover each tofu cutlet with a slice of mozzarella cheese or sprinkle with grated Parmesan. As an alternative you can use a nondairy cheese or no cheese. Bake the tofu at 350º oven for 20 minutes.While the tofu is baking, cook the pasta according to the package directions and heat the red sauce. When the tofu is done, build the finished dish by placing a handful of pasta on a plate, cover with sauce, place a tofu cutlet on top, cover with more sauce and optional shaved Parmesan cheese. Enjoy
Asparagi
Preparation time: 10 minutes.
Cooking time: 30 minutes.
2 kg asparagus.
100g butter.
100g Parmesan.
Salt.
Trim away almost all the white end of the asparagus stalks. Wash the spears well, tie together into a bunch and put into a tall saucepan, standing upright, to steam. Remove from the heat when they are still fairly firm, arrange in an oven-proof dish, pour over the melted butter and sprinkle with salt and grated Parmesan. Put in the oven until crisp and golden. If you do not want to bake the asparagus, then steam them until completely cooked and serve with a simple and delicious sauce made of oil, lemon juice fand salt whisked together for five minutes.
Asparagus are good for the digestion and they are also diuretic. Apicius advised, "Let the asparagus dry thoroughly and then put them into hot water again: this makes them firmer". As for the Anonimo Toscano, he wrote "On the sparaci".
Tofu Parmesan(Serves 4)
1 package firm tofu
1 cup grated Parmesan cheese or nondairy Parmesan cheese
1 cup Italian breadcrumbs
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons olive oil or water
4 slices of mozzarella or shaved Parmesan cheese (optional)
3 cups red spaghetti sauce
Angel hair or spaghetti pasta
Drain the tofu water and remove it from the package. Fold up a few paper towels, or a cloth dish towel and wrap it around the tofu block. Squeeze gently on all sides to remove some water from the tofu. Since the tofu will be baked it is good to have some of the moisture left in the tofu. With a sharp knife slice the tofu block lengthwise into four equal slices (like a bread slice).Mix the breadcrumbs and the Parmesan cheese in a shallow dish. Brush each side of a tofu slice with the olive oil and then dip it into the breadcrumb mixture, coating each side thoroughly. If you prefer, you can brush the tofu with water instead of oil. Place the breaded tofu cutlet into a baking pan that has been lightly oiled. Repeat for each tofu slice. Sprinkle the tofu cutlets with the dried basil and oregano. If you wish, cover each tofu cutlet with a slice of mozzarella cheese or sprinkle with grated Parmesan. As an alternative you can use a nondairy cheese or no cheese. Bake the tofu at 350º oven for 20 minutes.While the tofu is baking, cook the pasta according to the package directions and heat the red sauce. When the tofu is done, build the finished dish by placing a handful of pasta on a plate, cover with sauce, place a tofu cutlet on top, cover with more sauce and optional shaved Parmesan cheese. Enjoy
Asparagi
Preparation time: 10 minutes.
Cooking time: 30 minutes.
2 kg asparagus.
100g butter.
100g Parmesan.
Salt.
Trim away almost all the white end of the asparagus stalks. Wash the spears well, tie together into a bunch and put into a tall saucepan, standing upright, to steam. Remove from the heat when they are still fairly firm, arrange in an oven-proof dish, pour over the melted butter and sprinkle with salt and grated Parmesan. Put in the oven until crisp and golden. If you do not want to bake the asparagus, then steam them until completely cooked and serve with a simple and delicious sauce made of oil, lemon juice fand salt whisked together for five minutes.
Asparagus are good for the digestion and they are also diuretic. Apicius advised, "Let the asparagus dry thoroughly and then put them into hot water again: this makes them firmer". As for the Anonimo Toscano, he wrote "On the sparaci".
Grilled Steaks, baked potatoes and grilled veggies
Friday, 26 February
Grilled Steak
This is all my recipe by the way. We decided to go with something a bit more simple and since we choose to have meatless nights around two nights a week we decided to splurge and have a steak.
Marinade
This can be marinated overnight or just simply for a few hours.
1/4 cup soy sauce
3 tbsp sesame oil
1 spring green onion, chopped
1 clove of garlic
1 tsp of fresh ginger, coarsely chopped
1 cup water
Sprig of rosemary (I only use this if I have fresh rosemary available without having to purchase it. If I don't have any growing in my house I just go without)
Put the steaks either in an sealed tupperware/rubbermaid container or in a plastic bag. Pour in all the ingredients, making sure that the steaks are mostly covered with the marinade.
Refrigerate until ready to use.
Cook steaks on a very hot grill.
The grilled veggies are super simple. Just brush with a bit of olive oil (or spritz them with olive oil if you can) then add salt, pepper or whatever other spices you would like to add.
Grilled Steak
This is all my recipe by the way. We decided to go with something a bit more simple and since we choose to have meatless nights around two nights a week we decided to splurge and have a steak.
Marinade
This can be marinated overnight or just simply for a few hours.
1/4 cup soy sauce
3 tbsp sesame oil
1 spring green onion, chopped
1 clove of garlic
1 tsp of fresh ginger, coarsely chopped
1 cup water
Sprig of rosemary (I only use this if I have fresh rosemary available without having to purchase it. If I don't have any growing in my house I just go without)
Put the steaks either in an sealed tupperware/rubbermaid container or in a plastic bag. Pour in all the ingredients, making sure that the steaks are mostly covered with the marinade.
Refrigerate until ready to use.
Cook steaks on a very hot grill.
The grilled veggies are super simple. Just brush with a bit of olive oil (or spritz them with olive oil if you can) then add salt, pepper or whatever other spices you would like to add.
Savory Kielbasa Skillet with buttered noodles
Thursday, 25 February
SAVORY KIELBASA SKILLET
2 med. red cooking apples
2 tbsp. butter
1 sm. onion, diced
1 sm. red cabbage, shredded (about 6 c.)
1/2 c. apple juice
1 tbsp. sugar
3 tbsp. red wine vinegar
1/4 tsp. pepper
Pinch salt
1 lb. Kielbasa, sliced 1 inch
Peel, core and dice 1 apple. Cook onion until tender in 10 inch skillet in hot butter. Add diced apple, cabbage, apple juice, sugar, vinegar, salt and pepper. Heat to boiling. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Add Kielbasa to mixture over high heat; heat to boiling. Reduce to low and simmer 15 minutes longer or until sausage is heated through. Core but don't peel remaining apple, cut into wedges and add to skillet - heat through
SAVORY KIELBASA SKILLET
2 med. red cooking apples
2 tbsp. butter
1 sm. onion, diced
1 sm. red cabbage, shredded (about 6 c.)
1/2 c. apple juice
1 tbsp. sugar
3 tbsp. red wine vinegar
1/4 tsp. pepper
Pinch salt
1 lb. Kielbasa, sliced 1 inch
Peel, core and dice 1 apple. Cook onion until tender in 10 inch skillet in hot butter. Add diced apple, cabbage, apple juice, sugar, vinegar, salt and pepper. Heat to boiling. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Add Kielbasa to mixture over high heat; heat to boiling. Reduce to low and simmer 15 minutes longer or until sausage is heated through. Core but don't peel remaining apple, cut into wedges and add to skillet - heat through
Quinoa Stir Fry
Wednesday , 24 February
Quinoa Stir Fry
2 cups quinoa cooked in 4 cups water
2-3 stalks broccoli, chopped
1 cup snow peas
3 spring onions, chopped
3 garlic cloves, chopped
1 Tablespoon grated ginger
2-3 Tablespoons sesame oil
20-24 steamed shrimp
Stir fry veggies in 2-3 Tablespoons sesame oil til tender. Add 1 Tablespoon maple syrup after veggies are done. Add 20-24 steamed shrimp and stir in, if desired. Add soy sauce to taste.
Serve with some rice for Nick, just in case
Quinoa Stir Fry
2 cups quinoa cooked in 4 cups water
2-3 stalks broccoli, chopped
1 cup snow peas
3 spring onions, chopped
3 garlic cloves, chopped
1 Tablespoon grated ginger
2-3 Tablespoons sesame oil
20-24 steamed shrimp
Stir fry veggies in 2-3 Tablespoons sesame oil til tender. Add 1 Tablespoon maple syrup after veggies are done. Add 20-24 steamed shrimp and stir in, if desired. Add soy sauce to taste.
Serve with some rice for Nick, just in case
Grilled Chicken Salad Supreme with fresh artisan bread
Tuesday, 23 February
Grilled Chicken Salad Supreme
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour
Servings: 4
"Chicken salad that bursts with flavor. It looks as good as it tastes when arranged over a medley of fresh summer vegetables."
Ingredients:
1/2 cup olive oil
1/2 cup white vinegar or white wine vinegar
3 tablespoons McCormick® Salad Supreme® Seasoning
1 tablespoon McCormick® Oregano Leaves
1 tablespoon Dijon mustard
1 pound boneless, skinless chickenbreasts
8 cups torn mixed greens
2 cups sliced vegetables (squash, mushrooms, carrots, radishes, cucumber)
1 medium tomato, cut into thin wedges
Directions:
1. In a small bowl whisk together olive oil, vinegar, Salad Supreme®, oregano and mustard. Pour half of mixture in a large, self-closing plastic bag or glass dish. Add chicken and refrigerate 30 minutes or longer, turning occasionally. Chill remaining mixture.
2. Remove chicken from marinade. Grill chicken over medium hot coals for 12-15 minutes or until done. Baste with marinade halfway through cooking. Discard leftover marinade.
3. Toss together mixed greens, vegetables and tomato wedges. Arrange on 4 serving plates. Thinly slice chicken. Arrange one chicken breast on top of each plate of greens. Whisk refrigerated Salad Supreme® mixture. Drizzle over salads
Grilled Chicken Salad Supreme
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour
Servings: 4
"Chicken salad that bursts with flavor. It looks as good as it tastes when arranged over a medley of fresh summer vegetables."
Ingredients:
1/2 cup olive oil
1/2 cup white vinegar or white wine vinegar
3 tablespoons McCormick® Salad Supreme® Seasoning
1 tablespoon McCormick® Oregano Leaves
1 tablespoon Dijon mustard
1 pound boneless, skinless chickenbreasts
8 cups torn mixed greens
2 cups sliced vegetables (squash, mushrooms, carrots, radishes, cucumber)
1 medium tomato, cut into thin wedges
Directions:
1. In a small bowl whisk together olive oil, vinegar, Salad Supreme®, oregano and mustard. Pour half of mixture in a large, self-closing plastic bag or glass dish. Add chicken and refrigerate 30 minutes or longer, turning occasionally. Chill remaining mixture.
2. Remove chicken from marinade. Grill chicken over medium hot coals for 12-15 minutes or until done. Baste with marinade halfway through cooking. Discard leftover marinade.
3. Toss together mixed greens, vegetables and tomato wedges. Arrange on 4 serving plates. Thinly slice chicken. Arrange one chicken breast on top of each plate of greens. Whisk refrigerated Salad Supreme® mixture. Drizzle over salads
Saturday, February 13, 2010
White Chili with ground turkey
White Chili with Ground Turkey
Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Servings: 8
"Browned ground turkey and cannellini beans are combined with green chilies, onion and garlic in this chicken stock based soup seasoned with cumin, oregano and cinnamon. Serve with grated jack cheese."
Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
2 (4 ounce) cans canned green chile
peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano 1 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
3 (15 ounce) cans cannellini beans
5 cups chicken broth
2 cups shredded Monterey Jack cheese
Directions:
1. In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
2. Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt
Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Servings: 8
"Browned ground turkey and cannellini beans are combined with green chilies, onion and garlic in this chicken stock based soup seasoned with cumin, oregano and cinnamon. Serve with grated jack cheese."
Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
2 (4 ounce) cans canned green chile
peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano 1 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
3 (15 ounce) cans cannellini beans
5 cups chicken broth
2 cups shredded Monterey Jack cheese
Directions:
1. In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
2. Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt
Turkey Scallopini over spaghetti with Artichoke Gratinata
Saturday, 20 February
TURKEY SCALLOPINI
1 lb. turkey breast, sliced, 8 slices
4 tbsp. white wine or 2 tbsp. lemon juice
1 egg
1 tbsp. water
1/2 c. dry bread crumbs
1 tbsp. flour
1 tsp. salt
1/2 tsp. paprika
2 tbsp. chopped parsley
Olive oil
8 slices ripe tomato
1 avocado, sliced
8 thin slices Fontina or Cheddar cheese
Pound turkey slices between two sheets of waxed paper until thin. Marinate in wine or lemon juice in refrigerator 30 minutes to 1 hour. Beat egg lightly with water. Combine bread crumbs with flour, salt, paprika and parsley. Dip turkey in egg, then coat with bread crumb mixture. Chill for 1 hour. In a large skillet, heat 2 tablespoons olive oil. Saute turkey about 3 minutes on each side, until golden brown. Remove to shallow baking pan. Place tomato and avocado on each turkey scallopini, then top with cheese. Place under broiler until cheese melts. Arrange on platter or individual plates, allowing two slices per person.
Artichoke Gratinata
Ingredients
nocoupons
3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
TURKEY SCALLOPINI
1 lb. turkey breast, sliced, 8 slices
4 tbsp. white wine or 2 tbsp. lemon juice
1 egg
1 tbsp. water
1/2 c. dry bread crumbs
1 tbsp. flour
1 tsp. salt
1/2 tsp. paprika
2 tbsp. chopped parsley
Olive oil
8 slices ripe tomato
1 avocado, sliced
8 thin slices Fontina or Cheddar cheese
Pound turkey slices between two sheets of waxed paper until thin. Marinate in wine or lemon juice in refrigerator 30 minutes to 1 hour. Beat egg lightly with water. Combine bread crumbs with flour, salt, paprika and parsley. Dip turkey in egg, then coat with bread crumb mixture. Chill for 1 hour. In a large skillet, heat 2 tablespoons olive oil. Saute turkey about 3 minutes on each side, until golden brown. Remove to shallow baking pan. Place tomato and avocado on each turkey scallopini, then top with cheese. Place under broiler until cheese melts. Arrange on platter or individual plates, allowing two slices per person.
Artichoke Gratinata
Ingredients
nocoupons
3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
Grilled Fish Tacos with Chipotle-Lime Dressing
Friday, 19 February
Grilled Fish Tacos with chipotle lime dressing
Ingredients
Marinade
2 tablespoons and 2 teaspoons extra virgin olive oil
1 tablespoon and 1 teaspoon distilled white vinegar
1 tablespoon and 1 teaspoon fresh lime juice
1-1/4 teaspoons lime zest
1 teaspoon honey
1-1/3 cloves garlic, minced
1/4 teaspoon cumin
1/4 teaspoon chili powder
3/4 teaspoon seafood seasoning, such as Old Bay™
1/4 teaspoon ground black pepper
3/4 teaspoon hot pepper sauce, or to taste
11 ounces tilapia fillets, cut into chunks
Dressing
2/3 (8 ounce) container light sour cream
1/3 cup adobo sauce from chipotle peppers
1 tablespoon and 1 teaspoon fresh lime juice
1-1/4 teaspoons lime zest
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/4 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
Toppings
2/3 (10 ounce) package tortillas
2 ripe tomatoes, seeded and diced
2/3 bunch cilantro, chopped
2/3 small head cabbage, cored and shredded
1-1/3 limes, cut in wedges
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
1.To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2.To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3.Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4.Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5.Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Grilled Fish Tacos with chipotle lime dressing
Ingredients
Marinade
2 tablespoons and 2 teaspoons extra virgin olive oil
1 tablespoon and 1 teaspoon distilled white vinegar
1 tablespoon and 1 teaspoon fresh lime juice
1-1/4 teaspoons lime zest
1 teaspoon honey
1-1/3 cloves garlic, minced
1/4 teaspoon cumin
1/4 teaspoon chili powder
3/4 teaspoon seafood seasoning, such as Old Bay™
1/4 teaspoon ground black pepper
3/4 teaspoon hot pepper sauce, or to taste
11 ounces tilapia fillets, cut into chunks
Dressing
2/3 (8 ounce) container light sour cream
1/3 cup adobo sauce from chipotle peppers
1 tablespoon and 1 teaspoon fresh lime juice
1-1/4 teaspoons lime zest
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/4 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
Toppings
2/3 (10 ounce) package tortillas
2 ripe tomatoes, seeded and diced
2/3 bunch cilantro, chopped
2/3 small head cabbage, cored and shredded
1-1/3 limes, cut in wedges
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
1.To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2.To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3.Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4.Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5.Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Orange-ginger Chicken with sauteed snow peas
Thursday, 18 February
Orange ginger chicken
Ingredients
•6 Chicken Breasts
•1 Tbs. finely shredded Orange Peel
•1 C Orange Juice
•1 C dry White Wine, divided
•6 Tbs. Honey, divided
•4 Tbs. grated fresh ginger, divided
•1 Tbs. Olive Oil
•1/4 C Chicken Broth
•1 Tbs. Soy Sauce
•3 C hot Cooked Rice
Directions
1.Trim excess fat from chicken and score skin. (I prefer to use skinless chicken.)
2.Place chicken in a self-sealing plastic bag and set in a bowl.
3.For marinade, combine orange peel, orange juice, half the wine, 4 Tbs. of the honey, and 3 tsp. of the ginger. Pour over chicken and seal bag. Refrigerate 4 to 24 hours, turning occasionally.
4.Remove breasts and transfer marinade to a large saucepan.
5.Add remaining wine and bring to a boil. Reduce heat and simmer, uncovered, 20 to 25 minutes, or until reduced to one-fourth cup (watch carefully as mixture may foam over.)
6.Meanwhile, brown chicken breasts in olive oil, turning once.
7.Transfer breasts, skin side up, to a baking dish.
8.Roast uncovered at 400 degrees for 15 minutes, or until an instant-read thermometer registers 170 degrees.
9.Add remaining honey, remaining ginger, broth, and soy sauce to reduced marinade. Return to a boil. Boil gently, uncovered, about 15 minutes, or until reduced to two-thirds cup, stirring frequently.
10.Season to taste.
11.To serve, arrange chicken on a bed of rice. Spoon sauce over the top
Orange ginger chicken
Ingredients
•6 Chicken Breasts
•1 Tbs. finely shredded Orange Peel
•1 C Orange Juice
•1 C dry White Wine, divided
•6 Tbs. Honey, divided
•4 Tbs. grated fresh ginger, divided
•1 Tbs. Olive Oil
•1/4 C Chicken Broth
•1 Tbs. Soy Sauce
•3 C hot Cooked Rice
Directions
1.Trim excess fat from chicken and score skin. (I prefer to use skinless chicken.)
2.Place chicken in a self-sealing plastic bag and set in a bowl.
3.For marinade, combine orange peel, orange juice, half the wine, 4 Tbs. of the honey, and 3 tsp. of the ginger. Pour over chicken and seal bag. Refrigerate 4 to 24 hours, turning occasionally.
4.Remove breasts and transfer marinade to a large saucepan.
5.Add remaining wine and bring to a boil. Reduce heat and simmer, uncovered, 20 to 25 minutes, or until reduced to one-fourth cup (watch carefully as mixture may foam over.)
6.Meanwhile, brown chicken breasts in olive oil, turning once.
7.Transfer breasts, skin side up, to a baking dish.
8.Roast uncovered at 400 degrees for 15 minutes, or until an instant-read thermometer registers 170 degrees.
9.Add remaining honey, remaining ginger, broth, and soy sauce to reduced marinade. Return to a boil. Boil gently, uncovered, about 15 minutes, or until reduced to two-thirds cup, stirring frequently.
10.Season to taste.
11.To serve, arrange chicken on a bed of rice. Spoon sauce over the top
Baked Spaghetti Florentine with artisan bread
Wednesday, 17 February
Baked Spaghetti Florentine
1 large egg, beaten
2 teaspoons minced dried onion
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon salt
Freshly ground pepper to taste
2 cups (16-ounces) shredded Monterey Jack cheese
1(10-ounce) package frozen spinach, thawed and squeezed dry
4 ounces spaghetti, cooked and drained
4 tablespoons freshly grated Parmesan cheese
Preheat oven to 350*F (175*C). Lightly grease a 10 x 6 x 2-inch baking dish. Set aside.
In a large bowl, combine egg, onion, sour cream, milk, salt, pepper, and 2 tablespoons Parmesan cheese. Add Monterey Jack cheese; mix well.
Add the spinach and cooked spaghetti and toss to combine well. Place mixture in the prepared baking dish and sprinkle with remaining Parmesan.
Bake for 15 minutes covered; remove cover and continue baking for additional 15 minutes.
Makes 2 to 4 servings.
Baked Spaghetti Florentine
1 large egg, beaten
2 teaspoons minced dried onion
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon salt
Freshly ground pepper to taste
2 cups (16-ounces) shredded Monterey Jack cheese
1(10-ounce) package frozen spinach, thawed and squeezed dry
4 ounces spaghetti, cooked and drained
4 tablespoons freshly grated Parmesan cheese
Preheat oven to 350*F (175*C). Lightly grease a 10 x 6 x 2-inch baking dish. Set aside.
In a large bowl, combine egg, onion, sour cream, milk, salt, pepper, and 2 tablespoons Parmesan cheese. Add Monterey Jack cheese; mix well.
Add the spinach and cooked spaghetti and toss to combine well. Place mixture in the prepared baking dish and sprinkle with remaining Parmesan.
Bake for 15 minutes covered; remove cover and continue baking for additional 15 minutes.
Makes 2 to 4 servings.
Stuffed Green Peppers
Tuesday, 16 February
Stuffed Green Peppers
Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour
Servings: 2
"Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup."
Ingredients:
2 green bell peppers
salt to taste
5 ounces ground beef
1 tablespoon and 2-1/4 teaspoons
chopped onion
salt and pepper to taste
1/3 (14.5 ounce) can whole peeled tomatoes, chopped
1/4 teaspoon Worcestershire sauce
2 tablespoons and 2 teaspoons uncooked rice
2 tablespoons and 2 teaspoons water
1/3 cup shredded Cheddar cheese
2/3 (10.75 ounce) can condensed tomato soup
water as needed
Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (6).
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly
Stuffed Green Peppers
Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour
Servings: 2
"Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup."
Ingredients:
2 green bell peppers
salt to taste
5 ounces ground beef
1 tablespoon and 2-1/4 teaspoons
chopped onion
salt and pepper to taste
1/3 (14.5 ounce) can whole peeled tomatoes, chopped
1/4 teaspoon Worcestershire sauce
2 tablespoons and 2 teaspoons uncooked rice
2 tablespoons and 2 teaspoons water
1/3 cup shredded Cheddar cheese
2/3 (10.75 ounce) can condensed tomato soup
water as needed
Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (6).
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly
Curry Roasted Shrimp with oranges with coconut rice
Monday, 15 February
Curry Roasted Shrimp with oranges
2 large seedless oranges
1/2 tsp kosher salt, divided
1 1/2 lbs shrimp, peeled and deveined
1 tbsp extra virgin olive oil
1 tbsp curry powder, preferably Madras
1/2 tsp freshly ground pepper
Preparation
1.Preheat oven to 400°F. Line a baking sheet (with sides) with parchment paper. Finely grate the zest of 1 orange; set aside. Using a sharp knife, peel both oranges, removing all the bitter white pith. Thinly slice the oranges crosswise, then cut the slices into quarters. Spread the orange slices on the prepared baking sheet and sprinkle with 1/4 teaspoon salt. Roast until the oranges are slightly dry, about 12 minutes.
2.Meanwhile, toss shrimp with oil, curry powder, pepper, the orange zest and the remaining 1/4 teaspoon salt in a large bowl. Transfer the shrimp to the baking sheet with the oranges and roast until pink and curled, about 6 minutes. Divide the oranges and the shrimp among 4 plates and serve.
Tips & Notes
Make Ahead Tip: Refrigerate for up to 4 days. Reheat before serving.
Note: Madras curry powder is made with a hotter blend of spices than standard curry powder.
Bhindi Fry
Serves: 2
Cooking time (approx.): 10 minutes
Style: Indian Vegetarian
1 tablespoon(s) oil
2 big green chillies slit or as per taste
½ tablespoon(s) finely chopped ginger
2 medium onions finely sliced
¼ teaspoon(s) turmeric powder
250 grams (about 10 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste
Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 2 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 8 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:
It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.
Curry Roasted Shrimp with oranges
2 large seedless oranges
1/2 tsp kosher salt, divided
1 1/2 lbs shrimp, peeled and deveined
1 tbsp extra virgin olive oil
1 tbsp curry powder, preferably Madras
1/2 tsp freshly ground pepper
Preparation
1.Preheat oven to 400°F. Line a baking sheet (with sides) with parchment paper. Finely grate the zest of 1 orange; set aside. Using a sharp knife, peel both oranges, removing all the bitter white pith. Thinly slice the oranges crosswise, then cut the slices into quarters. Spread the orange slices on the prepared baking sheet and sprinkle with 1/4 teaspoon salt. Roast until the oranges are slightly dry, about 12 minutes.
2.Meanwhile, toss shrimp with oil, curry powder, pepper, the orange zest and the remaining 1/4 teaspoon salt in a large bowl. Transfer the shrimp to the baking sheet with the oranges and roast until pink and curled, about 6 minutes. Divide the oranges and the shrimp among 4 plates and serve.
Tips & Notes
Make Ahead Tip: Refrigerate for up to 4 days. Reheat before serving.
Note: Madras curry powder is made with a hotter blend of spices than standard curry powder.
Bhindi Fry
Serves: 2
Cooking time (approx.): 10 minutes
Style: Indian Vegetarian
1 tablespoon(s) oil
2 big green chillies slit or as per taste
½ tablespoon(s) finely chopped ginger
2 medium onions finely sliced
¼ teaspoon(s) turmeric powder
250 grams (about 10 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste
Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 2 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 8 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:
It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.
Sunday, February 7, 2010
Delicious Lengua Tacos with frijoles refritos and mexican rice
Sunday, 14 February
Delicious Beef Tongue Tacos
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes Ready In: 8 Hours 30 Minutes
Servings: 20
"This is a really mouth-watering way of making tongue. It practically melts in your mouth. Enjoy!"
Ingredients:
1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste
3 tablespoons vegetable oil
5 Roma tomatoes
5 serrano peppers
salt to taste
1/2 onion, diced
2 (10 ounce) packages corn tortillas
Directions:
1. Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
2. Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat
FRIJOLES REFRITOS
1/2 recipe of Frijoles de Olla
6 Tbsp. lard (or substitute vegetable oil)
1 Tbsp. finely chopped white onion
Optional: chili powder, garlic, cumin, cheese for garnish
Heat the lard in a heavy 10" frying pan. Add the onion and fry over gentle heat until transparent, about 1 minute. Add a cupful of beans and their broth and mash down over fairly high heat. A wooden potato masher works best. As they begin to reduce, add some more and keep mashing until they have all been incorporated. Continue frying, scraping sides and bottom of pan to prevent sticking, until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
Shortening can be substituted for lard, but the taste won't be as good!
Arroz a la mexicana
4 to 6 servings
•Oil -- 2-3 tablespoons
•Long or medium-grain rice -- 1 cup
•Onion, minced -- 1
•Garlic, minced -- 2-3 cloves
•Tomatoes, peeled, seeded and chopped -- 1 cup
•Stock or water -- 1 1/2 cups
•Salt and pepper -- to taste
Method
1.Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2-3 minutes.
2.Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
3.Remove from heat and let set 10 more minutes. Fluff with a fork and serve.
Delicious Beef Tongue Tacos
Prep Time: 15 Minutes
Cook Time: 8 Hours 15 Minutes Ready In: 8 Hours 30 Minutes
Servings: 20
"This is a really mouth-watering way of making tongue. It practically melts in your mouth. Enjoy!"
Ingredients:
1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste
3 tablespoons vegetable oil
5 Roma tomatoes
5 serrano peppers
salt to taste
1/2 onion, diced
2 (10 ounce) packages corn tortillas
Directions:
1. Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
2. Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat
FRIJOLES REFRITOS
1/2 recipe of Frijoles de Olla
6 Tbsp. lard (or substitute vegetable oil)
1 Tbsp. finely chopped white onion
Optional: chili powder, garlic, cumin, cheese for garnish
Heat the lard in a heavy 10" frying pan. Add the onion and fry over gentle heat until transparent, about 1 minute. Add a cupful of beans and their broth and mash down over fairly high heat. A wooden potato masher works best. As they begin to reduce, add some more and keep mashing until they have all been incorporated. Continue frying, scraping sides and bottom of pan to prevent sticking, until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
Shortening can be substituted for lard, but the taste won't be as good!
Arroz a la mexicana
4 to 6 servings
•Oil -- 2-3 tablespoons
•Long or medium-grain rice -- 1 cup
•Onion, minced -- 1
•Garlic, minced -- 2-3 cloves
•Tomatoes, peeled, seeded and chopped -- 1 cup
•Stock or water -- 1 1/2 cups
•Salt and pepper -- to taste
Method
1.Heat the oil in a saucepan over medium flame. Add the rice, onion and garlic and sauté, stirring until the onion is translucent, about 2-3 minutes.
2.Add tomatoes, stock or water, salt and pepper. Bring to a boil and then reduce heat to low. Cover tightly and simmer for 15 minutes.
3.Remove from heat and let set 10 more minutes. Fluff with a fork and serve.
Saturday, February 6, 2010
Black beans and rice with Sauteed Chayote with Garlic and Herbs
Saturday, 13 February
Black Beans with Rice
Recipe for black beans includes garlic bell peppers, onions, bay leaf, vinegar, sugar, and hot cooked white rice.
Cook Time: 4 hours
Ingredients:
•1 pound black beans, rinsed and picked over, soaked overnight
•1 quart cold water, or to cover beans
•6 cloves garlic, minced
•1 green bell pepper, chopped
•1 red bell pepper, chopped
•2 cups finely chopped onion
•2/3 cup olive oil
•2 bay leaves
•1 teaspoon salt
•1 tablespoon vinegar
•1 tablespoon sugar
•cooked white rice
Preparation:
Rinse beans. Cover with cold water and boil for 1 hour. Add garlic, bell peppers, chopped onion, olive oil, and bay leaves. Cook slowly 3 hours; add salt. Cook for 1 hour longer, or until beans begin to thicken. Add vinegar, and sugar just before serving. Serve with hot cooked rice.
Serves 8.
Sauteed Chayote with Garlic and Herbs
Bon Appétit May 2006
Look for chayote at supermarkets, Latin markets, and natural foods stores — it's a light-green pear-shaped squash that's mild and crisp.
Yield: Makes 6 servings
2 tablespoons (1/4 stick) butter
2 large chayote squash, peeled, halved lengthwise, pitted, thinly sliced
2 tablespoons chopped fresh parsley, divided
3 garlic cloves, chopped
2 green onions, thinly sliced
Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.
Black Beans with Rice
Recipe for black beans includes garlic bell peppers, onions, bay leaf, vinegar, sugar, and hot cooked white rice.
Cook Time: 4 hours
Ingredients:
•1 pound black beans, rinsed and picked over, soaked overnight
•1 quart cold water, or to cover beans
•6 cloves garlic, minced
•1 green bell pepper, chopped
•1 red bell pepper, chopped
•2 cups finely chopped onion
•2/3 cup olive oil
•2 bay leaves
•1 teaspoon salt
•1 tablespoon vinegar
•1 tablespoon sugar
•cooked white rice
Preparation:
Rinse beans. Cover with cold water and boil for 1 hour. Add garlic, bell peppers, chopped onion, olive oil, and bay leaves. Cook slowly 3 hours; add salt. Cook for 1 hour longer, or until beans begin to thicken. Add vinegar, and sugar just before serving. Serve with hot cooked rice.
Serves 8.
Sauteed Chayote with Garlic and Herbs
Bon Appétit May 2006
Look for chayote at supermarkets, Latin markets, and natural foods stores — it's a light-green pear-shaped squash that's mild and crisp.
Yield: Makes 6 servings
2 tablespoons (1/4 stick) butter
2 large chayote squash, peeled, halved lengthwise, pitted, thinly sliced
2 tablespoons chopped fresh parsley, divided
3 garlic cloves, chopped
2 green onions, thinly sliced
Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.
Awesome Honey Pecan Pork Chops with Rutabaga in cheese sauce
Friday, 12 February
Honey Pecan Pork Chops
Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 25 Minutes
Servings: 4
"A glaze of warm honey and pecans makes thin and tender pork loin cutlets extra yummy. Be careful not to overcook the pork or the sauce. A light touch is the key."
Ingredients:
1 1/4 pounds boneless pork loin, pounded
thin
1/2 cup all-purpose flour for coating
salt and pepper to taste 2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
Directions:
1. In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
2. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
3. Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.
Rutabaga with Cheese Sauce
Cooked rutabaga is baked with a cheese sauce and bread crumbs.
Cook Time: 20 minutes
Ingredients:
•1/4 cup melted butter
•1/4 cup all-purpose flour
•2 cups milk
•1 cup shredded Cheddar cheese
•salt and pepper
•1 large rutabaga, diced and cooked (4 to 5 cups diced)
•1/2 cup soft bread crumbs tossed with 1 tablespoon butter
Preparation:
Melt butter in a saucepan over low heat; stir in flour. Continue to cook and stir until smooth; gradually stir in milk. Cook, stirring constantly, until thickened. Add cheese and stir until cheese is melted and sauce is smooth. Season with salt and pepper to taste. Place rutabaga in a shallow, lightly buttered baking dish; pour sauce over rutabaga. Sprinkle with buttered bread crumbs. Bake at 400° for 15 to 20 minutes. Serves 6.
Honey Pecan Pork Chops
Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 25 Minutes
Servings: 4
"A glaze of warm honey and pecans makes thin and tender pork loin cutlets extra yummy. Be careful not to overcook the pork or the sauce. A light touch is the key."
Ingredients:
1 1/4 pounds boneless pork loin, pounded
thin
1/2 cup all-purpose flour for coating
salt and pepper to taste 2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
Directions:
1. In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
2. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
3. Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.
Rutabaga with Cheese Sauce
Cooked rutabaga is baked with a cheese sauce and bread crumbs.
Cook Time: 20 minutes
Ingredients:
•1/4 cup melted butter
•1/4 cup all-purpose flour
•2 cups milk
•1 cup shredded Cheddar cheese
•salt and pepper
•1 large rutabaga, diced and cooked (4 to 5 cups diced)
•1/2 cup soft bread crumbs tossed with 1 tablespoon butter
Preparation:
Melt butter in a saucepan over low heat; stir in flour. Continue to cook and stir until smooth; gradually stir in milk. Cook, stirring constantly, until thickened. Add cheese and stir until cheese is melted and sauce is smooth. Season with salt and pepper to taste. Place rutabaga in a shallow, lightly buttered baking dish; pour sauce over rutabaga. Sprinkle with buttered bread crumbs. Bake at 400° for 15 to 20 minutes. Serves 6.
Herbed Artichoke Chicken & Swiss Chard With Caramelized Onions and Pine Nuts
Thursday, 11 February
Herbed Artichoke Chicken-Crockpot
Yield: 6 Servings
Main Ingredient: Poultry-Other
Cuisine: Italian
1 1/2 pound Boneless, skinless chicken breast 3 tablespoon Quick-cooking tapioca
1 can (14 oz) Tomatoes drained and diced 2 teaspoon Curry powder
1 can (14 oz) Artichoke hearts in water drained 1 tablespoon Fresh Italian parsley chopped
1 small Onion chopped 1 teaspoon Dried basil
1/2 cup Kalamata olives pitted and sliced 1 teaspoon Dried thyme
1 cup Fat free chicken broth 1/2 teaspoon Salt
1/4 cup Dry white wine 1/2 teaspoon Black pepper
Instructions
1. Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in the Crock-Pot. Mix thoroughly.
2. Cover; cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours or until chicken is no longer pink in the center.
Swiss Chard With Caramelized Onions and Pine Nuts
Ingredients:
Start to finish: 45 minutes (15 minutes active)
Servings: 4
2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 large sweet onion, coarsely chopped
1 bunch Swiss chard (about 1 pound), washed, leaves and stalks separated
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1/4 teaspoon salt
Ground black pepper, to taste
Instructions:
In a large deep skillet or Dutch oven, toast the pine nuts over low heat, stirring frequently, until golden brown, about 3 minutes. Transfer to a plate and set aside to cool.
In the same pan, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown and very soft, 9 to 12 minutes.
Meanwhile cut the chard stalks into sticks 1/4 inch wide and 2 inches long. Tear the leaves into 2-inch pieces.
Add the stalks and golden raisins to the caramelized onions and cook, stirring occasionally, until the stalk are tender, 10 to 15 minutes.
Add the leaves and vinegar. Continue cooking until the leaves are very wilted and tender, about 5 minutes longer. Season with salt and pepper. Transfer to a serving dish and top with the reserved pine nuts.
Serve with pasta.
Herbed Artichoke Chicken-Crockpot
Yield: 6 Servings
Main Ingredient: Poultry-Other
Cuisine: Italian
1 1/2 pound Boneless, skinless chicken breast 3 tablespoon Quick-cooking tapioca
1 can (14 oz) Tomatoes drained and diced 2 teaspoon Curry powder
1 can (14 oz) Artichoke hearts in water drained 1 tablespoon Fresh Italian parsley chopped
1 small Onion chopped 1 teaspoon Dried basil
1/2 cup Kalamata olives pitted and sliced 1 teaspoon Dried thyme
1 cup Fat free chicken broth 1/2 teaspoon Salt
1/4 cup Dry white wine 1/2 teaspoon Black pepper
Instructions
1. Combine chicken, tomatoes, artichokes, onion, olives, broth, wine, tapioca, curry powder, parsley, basil, thyme, salt and pepper in the Crock-Pot. Mix thoroughly.
2. Cover; cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours or until chicken is no longer pink in the center.
Swiss Chard With Caramelized Onions and Pine Nuts
Ingredients:
Start to finish: 45 minutes (15 minutes active)
Servings: 4
2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 large sweet onion, coarsely chopped
1 bunch Swiss chard (about 1 pound), washed, leaves and stalks separated
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1/4 teaspoon salt
Ground black pepper, to taste
Instructions:
In a large deep skillet or Dutch oven, toast the pine nuts over low heat, stirring frequently, until golden brown, about 3 minutes. Transfer to a plate and set aside to cool.
In the same pan, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown and very soft, 9 to 12 minutes.
Meanwhile cut the chard stalks into sticks 1/4 inch wide and 2 inches long. Tear the leaves into 2-inch pieces.
Add the stalks and golden raisins to the caramelized onions and cook, stirring occasionally, until the stalk are tender, 10 to 15 minutes.
Add the leaves and vinegar. Continue cooking until the leaves are very wilted and tender, about 5 minutes longer. Season with salt and pepper. Transfer to a serving dish and top with the reserved pine nuts.
Serve with pasta.
Butternut Squash With Pecans And Blue Cheese
Wednesday, 10 February
Butternut Squash With Pecans And Blue Cheese
4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese (we use Gorgonzola since blue cheese is not exactly Edward's fav)
Instructions:
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.
Serves 6-8
Serve with salad and fresh bread
Butternut Squash With Pecans And Blue Cheese
4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese (we use Gorgonzola since blue cheese is not exactly Edward's fav)
Instructions:
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.
Serves 6-8
Serve with salad and fresh bread
Posole
Tuesday, 09 February
Posole
Ingredients
2 T. canola oil
2 medium onions, chopped
2 red bell peppers, chopped
8 cloves garlic, minced
1 T. cumin powder
1 T. Chili powder
1 T. oregano, dried
2 cans yellow corn
2 cans hominy
2 cans Rotel tomatoes
4 cups chicken broth or bullion
2 pounds lean Pork loin, cut up in cubes
Nutritional Info
Fat: 9.0g
Carbohydrates: 14.0g
Calories:189.0
Protein: 13.9g
Brown pork in oil. Remove from pan. Saute onions, bell pepper and garlic in leftover oil. Add cumin, oregano, chili powder. Add back in the pork, broth, and canned tomatoes. Let simmer on low for an hour (or until tender). Add corn and hominy and let simmer another 30 min or so til flavors blend.
Serves 16
Posole
Ingredients
2 T. canola oil
2 medium onions, chopped
2 red bell peppers, chopped
8 cloves garlic, minced
1 T. cumin powder
1 T. Chili powder
1 T. oregano, dried
2 cans yellow corn
2 cans hominy
2 cans Rotel tomatoes
4 cups chicken broth or bullion
2 pounds lean Pork loin, cut up in cubes
Nutritional Info
Fat: 9.0g
Carbohydrates: 14.0g
Calories:189.0
Protein: 13.9g
Brown pork in oil. Remove from pan. Saute onions, bell pepper and garlic in leftover oil. Add cumin, oregano, chili powder. Add back in the pork, broth, and canned tomatoes. Let simmer on low for an hour (or until tender). Add corn and hominy and let simmer another 30 min or so til flavors blend.
Serves 16
Chicken Biryani with Bhindi Fry
Monday, 07 February
Chicken Biryani
Kanu in Georgia
(This is a North Indian dish made of layered rice and spicy chicken curry. Perfect way to use up leftover chicken and rice!)
1 c leftover chicken (can be cubed, shredded or pulled off the bone)
1 c long grain rice
2 T refined oil
½ c water
2 Medium tomatoes, diced
1 red onion, diced
1 T finely chopped ginger
2 T finely chopped garlic
2 T freshly chopped cilantro
½ tsp salt or to taste
Garam Masala:
1 ½ tsp cumin powder
1 tsp coriander powder
½ tsp cinnamon powder
½ tsp nutmeg powder
½ tsp red chili powder (may use cayenne), adjust for level of spiciness)
Cook the rice (add 1 tsp salt while cooking) according to package directions, Set aside to cool. (Leftover rice works best in this recipe. But it’s OK as long as the cooked rice has cooled.)
In a hot wok or pan, heat the oil then sauté the onions on high heat until they are golden brown. Add ginger and garlic and sauté on high heat for another minute. Add the tomatoes and cook until the water evaporates and the tomatoes begin to sweat the oil.
Add the Garam masala mixture to the pan and stir fry for a minute to fry the masala. Add the water and chicken and salt to taste and let simmer on low heat for about 3-5 minutes until the water is well blended into the paste.
Preheat over to 300 degrees. In a glass ovenproof dish, layer half of the rice. Next layer half the chicken curry. Repeat layers. Cover with foil and bake for 30 minutes.
Before serving, turn the layers to blend well.
Bhindi Fry
Serves: 2
Cooking time (approx.): 10 minutes
Style: Indian Vegetarian
1 tablespoon(s) oil
2 big green chillies slit or as per taste
½ tablespoon(s) finely chopped ginger
2 medium onions finely sliced
¼ teaspoon(s) turmeric powder
250 grams (about 10 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste
Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 2 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 8 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:
It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.
Chicken Biryani
Kanu in Georgia
(This is a North Indian dish made of layered rice and spicy chicken curry. Perfect way to use up leftover chicken and rice!)
1 c leftover chicken (can be cubed, shredded or pulled off the bone)
1 c long grain rice
2 T refined oil
½ c water
2 Medium tomatoes, diced
1 red onion, diced
1 T finely chopped ginger
2 T finely chopped garlic
2 T freshly chopped cilantro
½ tsp salt or to taste
Garam Masala:
1 ½ tsp cumin powder
1 tsp coriander powder
½ tsp cinnamon powder
½ tsp nutmeg powder
½ tsp red chili powder (may use cayenne), adjust for level of spiciness)
Cook the rice (add 1 tsp salt while cooking) according to package directions, Set aside to cool. (Leftover rice works best in this recipe. But it’s OK as long as the cooked rice has cooled.)
In a hot wok or pan, heat the oil then sauté the onions on high heat until they are golden brown. Add ginger and garlic and sauté on high heat for another minute. Add the tomatoes and cook until the water evaporates and the tomatoes begin to sweat the oil.
Add the Garam masala mixture to the pan and stir fry for a minute to fry the masala. Add the water and chicken and salt to taste and let simmer on low heat for about 3-5 minutes until the water is well blended into the paste.
Preheat over to 300 degrees. In a glass ovenproof dish, layer half of the rice. Next layer half the chicken curry. Repeat layers. Cover with foil and bake for 30 minutes.
Before serving, turn the layers to blend well.
Bhindi Fry
Serves: 2
Cooking time (approx.): 10 minutes
Style: Indian Vegetarian
1 tablespoon(s) oil
2 big green chillies slit or as per taste
½ tablespoon(s) finely chopped ginger
2 medium onions finely sliced
¼ teaspoon(s) turmeric powder
250 grams (about 10 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste
Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 2 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 8 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:
It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.
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