Sicilian Eggplant Pasta
By The Canadian Living Test Kitchen
http://www.canadianliving.com/food/sicilian_eggplant_pasta.php
Ingredients
1 tbsp (15 mL) olive oil
2 cups(500 mL) chopped unpeeled eggplant
2 zucchinis, cut in chunks
1onion, chopped
2 cloves garlic, minced
1/4 tsp(1 mL) hot pepper flakes
1/2 cup(125 mL) vegetable stock
8 kalamata olives, pitted and sliced
1/4 cup(50 mL) raisins
1/2 tsp(2 mL) salt
4 cups(1 L) penne pasta, (12 oz/375 g)
2 tomatoes, chopped
1/4 cup(50 mL) grated Parmesan cheese
1/4 (50 mL) shredded fresh basil
Preparation:
In large nonstick skillet, heat oil over medium-high heat; cook eggplant, stirring often, for 5 minutes or until lightly browned. Stir in zucchini, onion, garlic and hot pepper flakes; cook for 5 minutes or until zucchini begins to soften.
Stir in stock, olives, raisins and salt ; bring to boil. Reduce heat to medium; cook, stirring often, for 3 to 4 minutes or until eggplant is tender.
Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain and return to pot. Stir in eggplant sauce, tomatoes, Parmesan cheese and half of the basil. Serve topped with remaining basil.
Serve with fresh bread.
Friday, July 23, 2010
Thursday, July 22, 2010
Baked chicken with Peaches with steamed green beans and rice
TUESDAY
Baked Chicken with Peaches
Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Servings: 3
"The sweetness of peaches and a sprinkling of brown sugar, the spice of ginger and cloves, and a smidgen of lemon juice all heighten the flavor of these baked chicken breasts."
Ingredients:
3 skinless, boneless chicken breast
halves
1/4 cup and 2 tablespoons brown sugar
2 fresh peaches - peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2-1/4 teaspoons fresh lemon juice
Directions:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (8).
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
3. Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear
Serve with steamed green beans (with a dash of nutmeg) and steamed rice.
Baked Chicken with Peaches
Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Servings: 3
"The sweetness of peaches and a sprinkling of brown sugar, the spice of ginger and cloves, and a smidgen of lemon juice all heighten the flavor of these baked chicken breasts."
Ingredients:
3 skinless, boneless chicken breast
halves
1/4 cup and 2 tablespoons brown sugar
2 fresh peaches - peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2-1/4 teaspoons fresh lemon juice
Directions:
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (8).
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
3. Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear
Serve with steamed green beans (with a dash of nutmeg) and steamed rice.
Summer Vegetable Ratatouille with fresh bread
MONDAY
Summer Vegetable Ratatouille
Servings: 4
From: http://allrecipes.com//Recipe/summer-vegetable-ratatouille/Detail.aspx
"Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm."
Ingredients:
1 onion, sliced into thin rings
2 cloves garlic, minced
1 medium eggplant, cubed
1 zucchini, cubed
1 medium yellow squash, cubed
1 green bell peppers, seeded and cubed
1 yellow bell pepper, diced 1 chopped red bell pepper
2 roma (plum) tomatoes, chopped
1/4 cup olive oil
1 bay leaf
1 tablespoon chopped fresh parsley
2 sprigs fresh thyme
salt and pepper to taste
Directions:
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (8).
1. Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
2. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
3. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
4. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
5. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
6. Remove the bay leaf and adjust seasoning.
Summer Vegetable Ratatouille
Servings: 4
From: http://allrecipes.com//Recipe/summer-vegetable-ratatouille/Detail.aspx
"Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm."
Ingredients:
1 onion, sliced into thin rings
2 cloves garlic, minced
1 medium eggplant, cubed
1 zucchini, cubed
1 medium yellow squash, cubed
1 green bell peppers, seeded and cubed
1 yellow bell pepper, diced 1 chopped red bell pepper
2 roma (plum) tomatoes, chopped
1/4 cup olive oil
1 bay leaf
1 tablespoon chopped fresh parsley
2 sprigs fresh thyme
salt and pepper to taste
Directions:
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (8).
1. Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
2. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
3. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
4. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
5. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
6. Remove the bay leaf and adjust seasoning.
Sunday, July 18, 2010
Corn Chowder with fresh bread and tossed salad
SUNDAY
Corn Chowder
This comes from a favorite blog of mine, A Year of Slow Cooking.
http://crockpot365.blogspot.com/2008/01/crockpot-corn-chowder-recipe.html
--2 quarts of chicken broth
--1 small onion
--1 red pepper
--1 peeled and chopped carrot (I used a handful of baby carrots)
--2 (16-ounce) bags frozen corn (I used Trader Joe's roasted corn, which I highly recommend---the flavor is smoky and wonderful without any added salt)
--2 medium potatoes (I used 6 mini white potatoes)
Directions:
Finely chop the onion and brown in a tablespoon of olive oil in a medium saucepan. You want the onion to be cooked, but not totally translucent since it will continue to cook in the slow cooker.
Finely chop the carrots and the red pepper.
Wash and coarsely chop the potato(es). I kept the skin on---it's up to you.
Dump all the veggies into the stoneware.
Add the bags of frozen corn.
Empty both cartons of chicken broth (2 quarts; 8 cups) on top.
Plug in your slow cooker and set on high for 4-5 hours or low for 8-9 hours.
Pour into a blender and pulse to desired consistency. I left some chunks of corn and a few veggies, but tried to get rid of most of the potatoes.
We're going to have a salad and some fresh bread with this.
Corn Chowder
This comes from a favorite blog of mine, A Year of Slow Cooking.
http://crockpot365.blogspot.com/2008/01/crockpot-corn-chowder-recipe.html
--2 quarts of chicken broth
--1 small onion
--1 red pepper
--1 peeled and chopped carrot (I used a handful of baby carrots)
--2 (16-ounce) bags frozen corn (I used Trader Joe's roasted corn, which I highly recommend---the flavor is smoky and wonderful without any added salt)
--2 medium potatoes (I used 6 mini white potatoes)
Directions:
Finely chop the onion and brown in a tablespoon of olive oil in a medium saucepan. You want the onion to be cooked, but not totally translucent since it will continue to cook in the slow cooker.
Finely chop the carrots and the red pepper.
Wash and coarsely chop the potato(es). I kept the skin on---it's up to you.
Dump all the veggies into the stoneware.
Add the bags of frozen corn.
Empty both cartons of chicken broth (2 quarts; 8 cups) on top.
Plug in your slow cooker and set on high for 4-5 hours or low for 8-9 hours.
Pour into a blender and pulse to desired consistency. I left some chunks of corn and a few veggies, but tried to get rid of most of the potatoes.
We're going to have a salad and some fresh bread with this.
Morrocan Style Chicken and Lentils with Tabouleh
SATURDAY
Moroccan-Style Chicken and Lentils
April 26, 2006 by Andrea
Filed under Middle Eastern, Poultry
From: http://andreasrecipes.com/2008/07/21/tabouleh-aka-tabbouleh-tabouli/
You can have this ready in 30 to 45 minutes if you work on the chicken while the lentils are cooking.
Equipment
3 quart pot
12 inch nonstick skillet
sharp knife
Ingredients
DRESSING
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons chili powder
2 garlic cloves, minced
1/4 teaspoon ground cinnamon
1 teaspoon salt
LENTILS
4 cups water
1 teaspoon salt
1 pound red lentils, rinsed, drained
CHICKEN
2 tablespoons olive oil
1 large onion, chopped
1 1/2 pounds skinless boneless chicken breast halves, thinly sliced
1 teaspoon salt
1 tablespoon cumin
2 teaspoons chili powder
1/4 teaspoon ground cinnamon
1 cup chopped fresh parsley (garnish)
Preparation
1. Dressing: Add the olive oil, vinegar, cumin, chili powder, garlic, cinnamon, and salt to a blender bottle or jar with a tight lid. Shake until ingredients are well combined. Set aside.
2. Lentils: Combine water and salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium-low, and simmer until lentils are tender and have absorbed the water completely, about 15 to 20 minutes. Stir in 3 or 4 tablespoons of the dressing.
3. Chicken: Heat 2 tablespoons olive oil in large skillet over high heat. Add onion and sauté until dark brown and soft, about 5 minutes. Add chicken and sauté 2 minutes. Add salt, cumin, chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
4. Place a serving of lentils on a plate and cover with sliced chicken and dressing. Garnish with chopped parsley.
Variations
We often pour the dressing over the chicken after it’s finished cooking in the skillet and let it sit for a few minutes.
I have substituted apple cider vinegar when I had no red wine vinegar in the pantry, and it turned out very nice with a slightly sweet twist.
Tabouleh
Equipment
medium bowl
fine sieve
2 tea towels
large bowl
cruet or small jar with lid
Ingredients
3/4 cup (112 g) bulgur (aka burghul)
16 ounces (475 ml) cold water
2 cups (80 g) coarsely chopped fresh parsley
3 green onions (aka scallion, spring onion), finely chopped
1/4 cup (10 g) chopped mint
2 tablespoons fresh lemon juice
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup (60 ml) extra virgin olive oil
2 ripe, firm tomatoes, seeded and diced
crisp lettuce leaves (optional)
DRESSING
1/4 cup (60 ml) fresh lemon juice
1/2 teaspoon salt
Preparation
1. Pour the bulgur wheat into the medium bowl and cover with the cold water. Allow to sit for 30 minutes.
2. While the bulgur soaks, wash the parsley and trim away any large, tough stalks. Lay the damp parsley in a tea towel and wrap lightly. Place in the refrigerator until it’s crispy and mostly dry.
3. Strain the wet bulgur through the sieve, then pour onto a tea towel and allow to dry a little. Pour the bulgur into the large bowl and add the chopped green onions. Toss and squeeze with your hands so the bulgur absorbs the onion flavor.
4. Add the chopped parsley and the mint, and toss.
5. Pour the lemon juice into the cruet or jar, and add the salt and pepper. Shake for about 30 seconds, then add the olive oil and shake until the mixture is fairly homogeneous. Pour over the salad and stir.
6. Add the seeded, diced tomatoes and stir. Cover the bowl and chill for at least 1 hour.
7. Serve in small bowls with the lettuce leaves. Whisk together the lemon juice and salt and sprinkle on top of each serving
Moroccan-Style Chicken and Lentils
April 26, 2006 by Andrea
Filed under Middle Eastern, Poultry
From: http://andreasrecipes.com/2008/07/21/tabouleh-aka-tabbouleh-tabouli/
You can have this ready in 30 to 45 minutes if you work on the chicken while the lentils are cooking.
Equipment
3 quart pot
12 inch nonstick skillet
sharp knife
Ingredients
DRESSING
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons chili powder
2 garlic cloves, minced
1/4 teaspoon ground cinnamon
1 teaspoon salt
LENTILS
4 cups water
1 teaspoon salt
1 pound red lentils, rinsed, drained
CHICKEN
2 tablespoons olive oil
1 large onion, chopped
1 1/2 pounds skinless boneless chicken breast halves, thinly sliced
1 teaspoon salt
1 tablespoon cumin
2 teaspoons chili powder
1/4 teaspoon ground cinnamon
1 cup chopped fresh parsley (garnish)
Preparation
1. Dressing: Add the olive oil, vinegar, cumin, chili powder, garlic, cinnamon, and salt to a blender bottle or jar with a tight lid. Shake until ingredients are well combined. Set aside.
2. Lentils: Combine water and salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium-low, and simmer until lentils are tender and have absorbed the water completely, about 15 to 20 minutes. Stir in 3 or 4 tablespoons of the dressing.
3. Chicken: Heat 2 tablespoons olive oil in large skillet over high heat. Add onion and sauté until dark brown and soft, about 5 minutes. Add chicken and sauté 2 minutes. Add salt, cumin, chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
4. Place a serving of lentils on a plate and cover with sliced chicken and dressing. Garnish with chopped parsley.
Variations
We often pour the dressing over the chicken after it’s finished cooking in the skillet and let it sit for a few minutes.
I have substituted apple cider vinegar when I had no red wine vinegar in the pantry, and it turned out very nice with a slightly sweet twist.
Tabouleh
Equipment
medium bowl
fine sieve
2 tea towels
large bowl
cruet or small jar with lid
Ingredients
3/4 cup (112 g) bulgur (aka burghul)
16 ounces (475 ml) cold water
2 cups (80 g) coarsely chopped fresh parsley
3 green onions (aka scallion, spring onion), finely chopped
1/4 cup (10 g) chopped mint
2 tablespoons fresh lemon juice
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup (60 ml) extra virgin olive oil
2 ripe, firm tomatoes, seeded and diced
crisp lettuce leaves (optional)
DRESSING
1/4 cup (60 ml) fresh lemon juice
1/2 teaspoon salt
Preparation
1. Pour the bulgur wheat into the medium bowl and cover with the cold water. Allow to sit for 30 minutes.
2. While the bulgur soaks, wash the parsley and trim away any large, tough stalks. Lay the damp parsley in a tea towel and wrap lightly. Place in the refrigerator until it’s crispy and mostly dry.
3. Strain the wet bulgur through the sieve, then pour onto a tea towel and allow to dry a little. Pour the bulgur into the large bowl and add the chopped green onions. Toss and squeeze with your hands so the bulgur absorbs the onion flavor.
4. Add the chopped parsley and the mint, and toss.
5. Pour the lemon juice into the cruet or jar, and add the salt and pepper. Shake for about 30 seconds, then add the olive oil and shake until the mixture is fairly homogeneous. Pour over the salad and stir.
6. Add the seeded, diced tomatoes and stir. Cover the bowl and chill for at least 1 hour.
7. Serve in small bowls with the lettuce leaves. Whisk together the lemon juice and salt and sprinkle on top of each serving
Saturday, July 17, 2010
Grilled Herb burgers with fresh corn on the cob and Kraft Suddenly Salad
FRIDAY
Grilled Herb Burgers
By Derrick Riches, About.com Guide
These herb hamburgers are sure to please! You can use either burger buns or baguettes and your favorite condiments.
Prep Time: 12 minutes
Cook Time: 16 minutes
Total Time: 28 minutesYield: Makes 8 burgers
Ingredients:
•1 pound lean ground beef
•1 cup breadcrumbs
•1 egg
•2 tablespoons lemon juice
•2 tablespoons fresh basil, chopped
•1 tablespoon fresh thyme, chopped
•1 tablespoon fresh rosemary, chopped
•1 tablespoon chives, chopped
•1/2 teaspoon salt
•1/4 teaspoon black pepper
Preparation:
Preheat grill for medium-high heat. In a large mixing bowl, combine meat, herbs, bread crumbs, lemon juice, salt, and pepper until well mixed. Split mixture into eight equal portions. Shape into rectangular patties about 5-6 inches long. Place patties on lightly oiled grill grate and cook for 8-10 minutes on each side. Remove from heat and serve on buns or sliced baguette.
Serve with fresh corn on the cob and Kraft Suddenly Salad(we bought some extra boxes on sale recently so.....)
Grilled Herb Burgers
By Derrick Riches, About.com Guide
These herb hamburgers are sure to please! You can use either burger buns or baguettes and your favorite condiments.
Prep Time: 12 minutes
Cook Time: 16 minutes
Total Time: 28 minutesYield: Makes 8 burgers
Ingredients:
•1 pound lean ground beef
•1 cup breadcrumbs
•1 egg
•2 tablespoons lemon juice
•2 tablespoons fresh basil, chopped
•1 tablespoon fresh thyme, chopped
•1 tablespoon fresh rosemary, chopped
•1 tablespoon chives, chopped
•1/2 teaspoon salt
•1/4 teaspoon black pepper
Preparation:
Preheat grill for medium-high heat. In a large mixing bowl, combine meat, herbs, bread crumbs, lemon juice, salt, and pepper until well mixed. Split mixture into eight equal portions. Shape into rectangular patties about 5-6 inches long. Place patties on lightly oiled grill grate and cook for 8-10 minutes on each side. Remove from heat and serve on buns or sliced baguette.
Serve with fresh corn on the cob and Kraft Suddenly Salad(we bought some extra boxes on sale recently so.....)
Grilled Eggplant & Portobello Sandwich with homemade french fries
THURSDAY
Grilled Eggplant & Portobello Sandwich
http://www.eatingwell.com/recipes/grilled_eggplant_portobello_sandwich.html
From EatingWell: July/August 2009
Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.
**We actually have extra eggplant right now thanks to our participation in the CSA at Brads Produce in Churchville.
http://www.bradsproduce.com/about-brads-produce
4 servings
Active Time: 25 minutes
Total Time: 25 minutes
Ingredients
•1 small clove garlic, chopped
•1/4 cup low-fat mayonnaise
•1 teaspoon lemon juice
•1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds
•2 large or 3 medium portobello mushroom caps, gills removed (see Tip)
•Canola or olive oil cooking spray
•1/2 teaspoon salt
•1/2 teaspoon freshly ground pepper
•8 slices whole-wheat sandwich bread, lightly grilled or toasted
•2 cups arugula, or spinach, stemmed and chopped if large
•1 large tomato, sliced
Preparation
1.Preheat grill to medium-high.
2.Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
3.Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
4.Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.
Serve with homemade french fries and corn on the cob to hurry up and use some of the corn up.
We get 1 dozen ears every week! I have no clue how we'll keep up!
Grilled Eggplant & Portobello Sandwich
http://www.eatingwell.com/recipes/grilled_eggplant_portobello_sandwich.html
From EatingWell: July/August 2009
Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.
**We actually have extra eggplant right now thanks to our participation in the CSA at Brads Produce in Churchville.
http://www.bradsproduce.com/about-brads-produce
4 servings
Active Time: 25 minutes
Total Time: 25 minutes
Ingredients
•1 small clove garlic, chopped
•1/4 cup low-fat mayonnaise
•1 teaspoon lemon juice
•1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds
•2 large or 3 medium portobello mushroom caps, gills removed (see Tip)
•Canola or olive oil cooking spray
•1/2 teaspoon salt
•1/2 teaspoon freshly ground pepper
•8 slices whole-wheat sandwich bread, lightly grilled or toasted
•2 cups arugula, or spinach, stemmed and chopped if large
•1 large tomato, sliced
Preparation
1.Preheat grill to medium-high.
2.Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
3.Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
4.Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.
Serve with homemade french fries and corn on the cob to hurry up and use some of the corn up.
We get 1 dozen ears every week! I have no clue how we'll keep up!
Shake and bake pork chops
WEDNESDAY
Shake and bake pork chops
(uh duh, follow the directions on the box, a 14 year old could make this one, or I would hope anyways!)
Dad's Pan-Fried Green Beans
From http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=100800&origin=detail&servings=6
Prep Time: 10 Minutes
Cook Time: 10 Minutes Ready In: 20 Minutes
Servings: 6
"Once upon a time, Dad received a similar recipe with a bundle of fresh green beans. He made the recipe once and then lost the card. After many attempts to recreate that flavor, he declares that this, his own recipe, is even better!"
Ingredients:
1 pound fresh green beans, trimmed
3 tablespoons light soy sauce
1 tablespoon balsamic vinegar 1 teaspoon white sugar
2 tablespoons sesame oil
2 teaspoons minced garlic
Directions:
1. Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green.
2. In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.
3. Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them
Serve with buttered noodles
Shake and bake pork chops
(uh duh, follow the directions on the box, a 14 year old could make this one, or I would hope anyways!)
Dad's Pan-Fried Green Beans
From http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=100800&origin=detail&servings=6
Prep Time: 10 Minutes
Cook Time: 10 Minutes Ready In: 20 Minutes
Servings: 6
"Once upon a time, Dad received a similar recipe with a bundle of fresh green beans. He made the recipe once and then lost the card. After many attempts to recreate that flavor, he declares that this, his own recipe, is even better!"
Ingredients:
1 pound fresh green beans, trimmed
3 tablespoons light soy sauce
1 tablespoon balsamic vinegar 1 teaspoon white sugar
2 tablespoons sesame oil
2 teaspoons minced garlic
Directions:
1. Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green.
2. In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.
3. Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them
Serve with buttered noodles
Jicama Salad with simple tostadas
TUESDAY
Jicama Salad Recipe
If you are serving the jicama salad as a side to a spicy Mexican dish like enchiladas or tostadas, then you don't need to add olive oil or avocados. There is enough fat in the main dish to balance the acidity in the salad. In fact, a benefit of the salad is that it does just that, brings balance to these types of dishes. But, if you are serving the salad on its own, then you may want to add a little olive oil or some chopped avocado to the salad so it is balanced in and of itself.
Ingredients
1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
Salt
Optional
1/2 avocado chopped
2 Tbsp olive oil
Method
1 Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.
2 Let sit a half an hour before serving.
Serves 4
Serve with simple tostadas(tortillas baked, not fried. Homemade refried beans, tomatoes, onions, queso fresco, lettuce)
You can go full vegetarian simply by not using bacon when making the refried beans but I find it adds a bit more flavor and texture to use at least a slice of bacon while refrying the beans.
Jicama Salad Recipe
If you are serving the jicama salad as a side to a spicy Mexican dish like enchiladas or tostadas, then you don't need to add olive oil or avocados. There is enough fat in the main dish to balance the acidity in the salad. In fact, a benefit of the salad is that it does just that, brings balance to these types of dishes. But, if you are serving the salad on its own, then you may want to add a little olive oil or some chopped avocado to the salad so it is balanced in and of itself.
Ingredients
1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
Salt
Optional
1/2 avocado chopped
2 Tbsp olive oil
Method
1 Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.
2 Let sit a half an hour before serving.
Serves 4
Serve with simple tostadas(tortillas baked, not fried. Homemade refried beans, tomatoes, onions, queso fresco, lettuce)
You can go full vegetarian simply by not using bacon when making the refried beans but I find it adds a bit more flavor and texture to use at least a slice of bacon while refrying the beans.
Quinoa and black beans with dinner rolls
MONDAY
Quinoa and Black Beans
Prep Time: 15 Minutes
Cook Time: 35 Minutes Ready In: 50 Minutes
Servings: 10
"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."
Ingredients:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin 1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed
and drained
1/2 cup chopped fresh cilantro
Directions:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro
We're going to add some diced tomatoes, bell peppers and avocado to pack even more of a healthy punch!
Quinoa and Black Beans
Prep Time: 15 Minutes
Cook Time: 35 Minutes Ready In: 50 Minutes
Servings: 10
"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."
Ingredients:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin 1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed
and drained
1/2 cup chopped fresh cilantro
Directions:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro
We're going to add some diced tomatoes, bell peppers and avocado to pack even more of a healthy punch!
Saturday, July 10, 2010
Tuscan salmon with green bean salad and pasta tossed with basil, olive oil and grated parmesan
SUNDAY
Tuscan Salmon
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 (6-ounce) salmon steaks or fillets
2 teaspoons honey
2 teaspoons olive oil - divided use
1/2 teaspoon minced peeled garlic
2 cups red seedless grapes, halved
1/2 cup dry red wine
Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with half the seasoning mixture.
Heat 2 teaspoons of olive oil in a nonstick skillet. brown both sides of salmon fillets. Place salmon in baking dish, cover loosely with aluminum foil and bake at 300°F for 10 minutes.
Sauté grapes in skillet used to brown salmon. Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half. Serve salmon; top with grape sauce.
Green Bean Salad
This quick and delicious side dish goes very well with any picnic or potluck foods. It travels well, can be served warm or at room temperature and is not only colorful, but healthy and very tasty!
Shared by bakingmecrazy, Malden, MA
Ingredients
•3 Tbs. red wine vinegar
•3 Tbs. grated Parmesan cheese
•2 tsp. Dijon mustard
•2 cloves minced fresh garlic
•1/2 tsp. salt
•1/4 tsp. black pepper
•3 Tbs. olive oil
•2 lbs. fresh green beans, ends trimmed
•1 1/2 C. grape tomatoes, cut in half lengthwise
•1 C. thinly sliced red onion
•1/2 C. toasted walnuts, chopped
Directions
Begin by making the dressing by combining the red wine vinegar, Parmesan cheese, Dijon mustard, minced fresh garlic, salt and pepper, in a large bowl. Whisk to combine, then whisk in olive oil until well blended. Set aside. Meanwhile bring a large pot of salted water to a boil over high heat. Add green beans and cook approximately 5 minutes or until crisp-tender. Drain and quickly plunge beans into a bowl of cold water to stop the cooking. Drain well, then add to the bowl with the dressing. Stir in tomatoes, red onion and toasted chopped walnuts. Toss well to coat and transfer to a serving bowl or travelling container. Can be served warm or at room temperature.
Tuscan Salmon
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 (6-ounce) salmon steaks or fillets
2 teaspoons honey
2 teaspoons olive oil - divided use
1/2 teaspoon minced peeled garlic
2 cups red seedless grapes, halved
1/2 cup dry red wine
Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with half the seasoning mixture.
Heat 2 teaspoons of olive oil in a nonstick skillet. brown both sides of salmon fillets. Place salmon in baking dish, cover loosely with aluminum foil and bake at 300°F for 10 minutes.
Sauté grapes in skillet used to brown salmon. Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half. Serve salmon; top with grape sauce.
Green Bean Salad
This quick and delicious side dish goes very well with any picnic or potluck foods. It travels well, can be served warm or at room temperature and is not only colorful, but healthy and very tasty!
Shared by bakingmecrazy, Malden, MA
Ingredients
•3 Tbs. red wine vinegar
•3 Tbs. grated Parmesan cheese
•2 tsp. Dijon mustard
•2 cloves minced fresh garlic
•1/2 tsp. salt
•1/4 tsp. black pepper
•3 Tbs. olive oil
•2 lbs. fresh green beans, ends trimmed
•1 1/2 C. grape tomatoes, cut in half lengthwise
•1 C. thinly sliced red onion
•1/2 C. toasted walnuts, chopped
Directions
Begin by making the dressing by combining the red wine vinegar, Parmesan cheese, Dijon mustard, minced fresh garlic, salt and pepper, in a large bowl. Whisk to combine, then whisk in olive oil until well blended. Set aside. Meanwhile bring a large pot of salted water to a boil over high heat. Add green beans and cook approximately 5 minutes or until crisp-tender. Drain and quickly plunge beans into a bowl of cold water to stop the cooking. Drain well, then add to the bowl with the dressing. Stir in tomatoes, red onion and toasted chopped walnuts. Toss well to coat and transfer to a serving bowl or travelling container. Can be served warm or at room temperature.
Fish fillets with panko, squash casserole
SATURDAY
Fish Fillets with Panko
Ingredients
(4) 4oz. Fish Fillets
1c. Japanese Style Panko Bread Crumbs
1 TBS.onion powder
1/2 TBS. garlic powder
1 1/2 tsp. paprika
2 egg whites, beaten
1/2 c. Flour
2Tbs. Extra Virgin Olive Oil
salt and pepper to taste
DirectionsRinse fillets and pat dry. Mix the flour and dry spices togther, and place either in a ziplock bag or large shallow bowl. Beat egg whites in another shallow bowl. Place Panko bread crumbs in a 3rd bowl or ziploc bag. Press both sides of fillets into flour for a light dusting(or shake one at a time in the ziploc bag) , shaking off any excess. Dip floured fillets into egg whites one at a time, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss/shake until both sides are covered. . Heat oil in skillet on medium high. When the oil sizzles, add the fillets. Saute @4 minutes each side, or until fish flakes easily with a fork. Cooking times will vary , depending on your stove and the thickness of your fish fillets, so just keep an eye on them and turn sooner if necessary. The fillets I use are thick, so I cover the skillet with a lid to ensure they cook fully. My breading still stays crunchy. Enjoy!
***This recipe can ALSO be baked at 400 for @25 minutes or until fish flakes with a fork, if you prefer. You can then omit the olive oil.
Squash Casserole Recipe
Ingredients:
2 pounds yellow squash, cut in 3/4-inch cubes
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
water
4 tablespoons butter
1 cup saltine crackers, crumbled
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup pecans, finely chopped, or buttered bread crumbs
Preparation:
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.
Serve with rice
Fish Fillets with Panko
Ingredients
(4) 4oz. Fish Fillets
1c. Japanese Style Panko Bread Crumbs
1 TBS.onion powder
1/2 TBS. garlic powder
1 1/2 tsp. paprika
2 egg whites, beaten
1/2 c. Flour
2Tbs. Extra Virgin Olive Oil
salt and pepper to taste
DirectionsRinse fillets and pat dry. Mix the flour and dry spices togther, and place either in a ziplock bag or large shallow bowl. Beat egg whites in another shallow bowl. Place Panko bread crumbs in a 3rd bowl or ziploc bag. Press both sides of fillets into flour for a light dusting(or shake one at a time in the ziploc bag) , shaking off any excess. Dip floured fillets into egg whites one at a time, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss/shake until both sides are covered. . Heat oil in skillet on medium high. When the oil sizzles, add the fillets. Saute @4 minutes each side, or until fish flakes easily with a fork. Cooking times will vary , depending on your stove and the thickness of your fish fillets, so just keep an eye on them and turn sooner if necessary. The fillets I use are thick, so I cover the skillet with a lid to ensure they cook fully. My breading still stays crunchy. Enjoy!
***This recipe can ALSO be baked at 400 for @25 minutes or until fish flakes with a fork, if you prefer. You can then omit the olive oil.
Squash Casserole Recipe
Ingredients:
2 pounds yellow squash, cut in 3/4-inch cubes
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
water
4 tablespoons butter
1 cup saltine crackers, crumbled
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup pecans, finely chopped, or buttered bread crumbs
Preparation:
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.
Serve with rice
Quinoa with Chickpeas and tomatoes
THURSDAY
Quinoa with Chickpeas and Tomatoes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
"This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!"
Ingredients:
1 cup quinoa
1/8 teaspoon salt
1 3/4 cups water
1 cup canned garbanzo beans (chickpeas),
drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
1/2 teaspoon ground cumin
1 pinch salt and pepper to taste
1/2 teaspoon chopped fresh parsley
Directions:
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Serve fresh boule alongside.
Quinoa with Chickpeas and Tomatoes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
"This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!"
Ingredients:
1 cup quinoa
1/8 teaspoon salt
1 3/4 cups water
1 cup canned garbanzo beans (chickpeas),
drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
1/2 teaspoon ground cumin
1 pinch salt and pepper to taste
1/2 teaspoon chopped fresh parsley
Directions:
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Serve fresh boule alongside.
Vegetarian Orange Glazed Tofu with veggies and steamed rice
WEDNESDAY
Vegetarian Orange Glazed Tofu
By Jolinda Hackett, About.com Guide
Easy vegetarian tofu recipe with an orange glaze; similar to an orange glazed chicken you might find at a Chinese restaurant. A sweet, spicy and tangy orange-glazed tofu. Toss in some veggies and serve over rice to make it a full vegetarian and vegan meal.
See also: More easy tofu recipes1
Ingredients:
•2 cloves garlic, minced
•1 block firm or extra-firm tofu, well pressed and diced into cubes
•2 tbsp olive oil
•3 tbsp soy sauce
•1/2 cup orange juice
•2 tbsp rice vinegar
•1/4 cup orange marmalade
•1/2 tsp fresh ginger, minced
•1 1/2 tsp cornstarch dissolved in 3 tbsp water
Preparation:
Sautee tofu and garlic in olive oil for 3-4 minutes, until tofu is just lightly browned.
Stir in soy sauce, orange juice, rice vinegar, marmalade and ginger, whisking to combine and coat tofu.
Heat for 3-4 minutes, then add cornstarch and water, stirring to combine. Bring to a boil and cook until sauce thickens.
Serve over rice or another whole grain.
Vegetarian Orange Glazed Tofu
By Jolinda Hackett, About.com Guide
Easy vegetarian tofu recipe with an orange glaze; similar to an orange glazed chicken you might find at a Chinese restaurant. A sweet, spicy and tangy orange-glazed tofu. Toss in some veggies and serve over rice to make it a full vegetarian and vegan meal.
See also: More easy tofu recipes1
Ingredients:
•2 cloves garlic, minced
•1 block firm or extra-firm tofu, well pressed and diced into cubes
•2 tbsp olive oil
•3 tbsp soy sauce
•1/2 cup orange juice
•2 tbsp rice vinegar
•1/4 cup orange marmalade
•1/2 tsp fresh ginger, minced
•1 1/2 tsp cornstarch dissolved in 3 tbsp water
Preparation:
Sautee tofu and garlic in olive oil for 3-4 minutes, until tofu is just lightly browned.
Stir in soy sauce, orange juice, rice vinegar, marmalade and ginger, whisking to combine and coat tofu.
Heat for 3-4 minutes, then add cornstarch and water, stirring to combine. Bring to a boil and cook until sauce thickens.
Serve over rice or another whole grain.
Pizza and wings
Basic Pizza Dough Recipe
Three more great dough recipes follow; use the same cooking directions as for the Basic Pizza Dough Recipe.
1 package active dry yeast (2 teaspoons)
1 cup warm water (105° to 115°, no more)
3 cups all-purpose or bread flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon extra-virgin olive oil, plus a little for coating
How to make pizza dough from scratch:
1. Dissolve the yeast in the warm water. Set aside and follow the instructions below for the method you choose.
By hand: In a large mixing bowl, combine the flour, sugar and salt. Make a well in the center of the dry ingredients and pour the olive oil and yeast mixture into it. Stir until it begins to form a ball, then turn it out onto a clean, floured surface and knead for about 4 or 5 minutes.
In a mixer: Using a dough hook, combine the flour, sugar and salt. Add the liquid ingredients and mix on low until the dough begins to clump around the dough hook. Remove and knead as above.
In a dough-capable food processor: Use a plastic blade, if possible. Place the flour, sugar and salt in the bowl of the food processor and mix briefly. Add the liquid ingredients slowly and process the mixture low and slow for about 2 or 3 minutes, just until the dough begins to form a ball. Remove and knead as above.
In a bread machine: Set the machine for "dough" and follow the manufacturer's instructions; pick up the pizza dough recipe directions where the bread maker leaves off.
Whichever method and pizza dough recipe you've chosen, your pizza dough should be a smooth, elastic ball.
2. Lightly oil the ball and the inside of a large glass bowl. Place the dough in the bowl, cover, and let it rise in a warm place until doubled, about an hour. For better crust, punch down the dough, reshape into a ball and let it rise again. You can refrigerate or freeze the dough at this point.
3. Divide the dough into 4 equal portions, about 6 ounces each. Roll each portion into a ball, then, working on a lightly floured surface, stretch the dough and work it with your fingers or a rolling pin to form an 8-inch circle. (Let your guests prepare their own.) The outer edge of the circle should be a little thicker than the body, forming a rim. Add toppings.
4. Transfer to a pizza pan or pizza stone. Bake in a 500° pre-heated oven until the crust is golden brown and the cheese is melted, 10 to 13 minutes, or perhaps a little longer if your oven does not reach 500°.
Three more great dough recipes follow; use the same cooking directions as for the Basic Pizza Dough Recipe.
1 package active dry yeast (2 teaspoons)
1 cup warm water (105° to 115°, no more)
3 cups all-purpose or bread flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon extra-virgin olive oil, plus a little for coating
How to make pizza dough from scratch:
1. Dissolve the yeast in the warm water. Set aside and follow the instructions below for the method you choose.
By hand: In a large mixing bowl, combine the flour, sugar and salt. Make a well in the center of the dry ingredients and pour the olive oil and yeast mixture into it. Stir until it begins to form a ball, then turn it out onto a clean, floured surface and knead for about 4 or 5 minutes.
In a mixer: Using a dough hook, combine the flour, sugar and salt. Add the liquid ingredients and mix on low until the dough begins to clump around the dough hook. Remove and knead as above.
In a dough-capable food processor: Use a plastic blade, if possible. Place the flour, sugar and salt in the bowl of the food processor and mix briefly. Add the liquid ingredients slowly and process the mixture low and slow for about 2 or 3 minutes, just until the dough begins to form a ball. Remove and knead as above.
In a bread machine: Set the machine for "dough" and follow the manufacturer's instructions; pick up the pizza dough recipe directions where the bread maker leaves off.
Whichever method and pizza dough recipe you've chosen, your pizza dough should be a smooth, elastic ball.
2. Lightly oil the ball and the inside of a large glass bowl. Place the dough in the bowl, cover, and let it rise in a warm place until doubled, about an hour. For better crust, punch down the dough, reshape into a ball and let it rise again. You can refrigerate or freeze the dough at this point.
3. Divide the dough into 4 equal portions, about 6 ounces each. Roll each portion into a ball, then, working on a lightly floured surface, stretch the dough and work it with your fingers or a rolling pin to form an 8-inch circle. (Let your guests prepare their own.) The outer edge of the circle should be a little thicker than the body, forming a rim. Add toppings.
4. Transfer to a pizza pan or pizza stone. Bake in a 500° pre-heated oven until the crust is golden brown and the cheese is melted, 10 to 13 minutes, or perhaps a little longer if your oven does not reach 500°.
Saturday, July 3, 2010
Won Ton Soup with Stir Fried Veggies and rice
SATURDAY
Won Ton Soup
The name won ton means swallowing a cloud, and the wonton floating in this popular soup are thought to resemble clouds.
This recipe for Won ton Soup serves 4.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
•18 - 24 won ton wrappers
•Filling:
•1/2 pound boneless lean pork, chopped finely
•1 tablespoon soy sauce
•1 tablespoon oyster sauce
•a few drops sesame oil
•1 teaspoon sherry
•1/2 teaspoon sugar
•1 green onion, finely minced
•1 teaspoon cornstarch
•2 dashes of white pepper
•Other:
•Water for boiling won tons
•4 1/2 - 5 cups chicken stock
•green onion, thinly sliced, as desired
•a few drops sesame oil (optional)
Preparation:
Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.
Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.
Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.
To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.
Stir Fried Veggies and steamed rice
This is all my own recipe. I've used this time and again when I want something easy.
The great thing is you can mix and match to whatever veggies you have on hand at the time.
This time I'm hoping to use baby corn; water chestnuts; some fresh bok choy and maybe some green onions. I usually just saute all this in a large wok with a tiny bit of peanut or sesame oil, a tsp (or to taste) of soy sauce and a tsp (or to taste) of Fish sauce and about a tsp of sugar. Fish sauce tends to have a really strong taste so if you prefer not to use it, it's fine.
Won Ton Soup
The name won ton means swallowing a cloud, and the wonton floating in this popular soup are thought to resemble clouds.
This recipe for Won ton Soup serves 4.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
•18 - 24 won ton wrappers
•Filling:
•1/2 pound boneless lean pork, chopped finely
•1 tablespoon soy sauce
•1 tablespoon oyster sauce
•a few drops sesame oil
•1 teaspoon sherry
•1/2 teaspoon sugar
•1 green onion, finely minced
•1 teaspoon cornstarch
•2 dashes of white pepper
•Other:
•Water for boiling won tons
•4 1/2 - 5 cups chicken stock
•green onion, thinly sliced, as desired
•a few drops sesame oil (optional)
Preparation:
Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.
Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.
Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.
To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.
Stir Fried Veggies and steamed rice
This is all my own recipe. I've used this time and again when I want something easy.
The great thing is you can mix and match to whatever veggies you have on hand at the time.
This time I'm hoping to use baby corn; water chestnuts; some fresh bok choy and maybe some green onions. I usually just saute all this in a large wok with a tiny bit of peanut or sesame oil, a tsp (or to taste) of soy sauce and a tsp (or to taste) of Fish sauce and about a tsp of sugar. Fish sauce tends to have a really strong taste so if you prefer not to use it, it's fine.
Stromboli
FRIDAY
Homemade stromboli
I got this recipe from this blog. Can't wait to try it out!
http://cookingtipoftheday.blogspot.com/2009/12/recipe-stromboli-made-with-italian-herb.html
Stromboli Made With Italian Herb and Garlic Dough
Pizza dough (homemade or store bought)
5-6 slices Genoa Salami, very thinly sliced
5-6 slices Provolone cheese, thinly sliced
5-6 slices ham, thinly sliced
¼ cup sliced black olives
1 large roasted pepper (jarred in oil), chopped
¾ cup mozzarella, shredded (fine or regular)
1 egg, beaten with 1 teaspoon water for egg wash
2 tablespoons grated Parmesan cheese
For the Italian Herb and Garlic Dough you will need:
2 cups of flour
1 packet Fleishmans Rapid Rise yeast
¾ cup warm tap water
½ teaspoon sugar
½ teaspoon salt
1 tablespoon dried Italian Seasoning
1 tablespoon garlic flavored olive oil
1 tablespoon olive oil
All you need to do to make the Italian Herb and Garlic Dough:
In a measuring cup… combine the water, yeast and sugar. Allow the yeast to form a “head” like a beer… about 10 minutes…this way you are sure the yeast will work to make the dough rise.
In a mixer bowl for a mixer fitted with dough hook, combine the flour, salt, Italian Seasoning, garlic olive oil and yeast in water.
On medium speed, let the dough hook mix the dough. Stop the mixer periodically and knead the dough by hand by rolling the dough a bit to incorporate the ingredients.
Continue to allow the mixer to knead the dough until it feels like “chewed bubble gum”…. If it feels sticky … add a little more flour… a ½ tablespoon at a time… if it’s dry and crumbly… add a little water… a ½ tablespoon at a time. Hand knead it a bit to make sure you have all the ingredients incorporated and form a ball.
Pour the 1 tablespoon of olive oil in a medium bowl, using a paper towel…quickly coat the inside of the bowl.
Roll the dough ball in the bowl to coat with the olive oil.
Cover with plastic wrap or a damp cotton towel and place in a warm place that doesn’t have a draft. I usually heat my oven to warm then turn it off when I start the dough. When the dough is ready I put it into the oven …. Make sure the oven isn’t too warm… it should be around 100 degrees F.
Let the dough rise until doubled in size (about an hour if you use the Rapid Rise yeast).
To assemble the Stromboli:
Preheat the oven to 375 degrees F.
Line a large baking sheet with parchment paper or lightly grease the pan.
Flour a pastry board and place the dough on it… punch down the dough (deflate it) ….it will be very sticky… knead the dough into a ball using the flour from the board.
Roll out the dough to a rectangle about 14 inches by 10 inches.
Layer the ingredients on the dough leaving a 1 inch border.
Brush the 1 inch border with the egg wash using a pastry brush.
Carefully roll the dough and ingredients like a jelly roll starting on the long side.
Tuck the ends in and pinch the dough.
Pinch the dough where the dough ends to secure.
Transfer the Stromboli to the prepared baking sheet.
Brush the Stromboli with egg wash.
Bake at 375 degrees F. for about 30 minutes or until light golden brown.
Remove the pan from the oven and sprinkle the Stromboli with the grated Parmesan cheese.
Return the pan to the oven and continue baking for another 5 minutes until golden brown and the cheese melts slightly.
Remove from the oven and let it sit for about 15 minutes…
Use a pizza cutter to cut thick slices and serve.
Note: We use our own artisan dough which is more or less water, flour, salt and yeast. One of these days I'll get around to making flavored loaves (the most I've gotten to thus far is a caraway rye swirl that was very delicious!)
In the meantime we just keep some dough ready in the fridge. Makes dinner in the evenings super easy to prepare as all we have to do is grab some dough from the fridge and slap it on our pizza peel.
Homemade stromboli
I got this recipe from this blog. Can't wait to try it out!
http://cookingtipoftheday.blogspot.com/2009/12/recipe-stromboli-made-with-italian-herb.html
Stromboli Made With Italian Herb and Garlic Dough
Pizza dough (homemade or store bought)
5-6 slices Genoa Salami, very thinly sliced
5-6 slices Provolone cheese, thinly sliced
5-6 slices ham, thinly sliced
¼ cup sliced black olives
1 large roasted pepper (jarred in oil), chopped
¾ cup mozzarella, shredded (fine or regular)
1 egg, beaten with 1 teaspoon water for egg wash
2 tablespoons grated Parmesan cheese
For the Italian Herb and Garlic Dough you will need:
2 cups of flour
1 packet Fleishmans Rapid Rise yeast
¾ cup warm tap water
½ teaspoon sugar
½ teaspoon salt
1 tablespoon dried Italian Seasoning
1 tablespoon garlic flavored olive oil
1 tablespoon olive oil
All you need to do to make the Italian Herb and Garlic Dough:
In a measuring cup… combine the water, yeast and sugar. Allow the yeast to form a “head” like a beer… about 10 minutes…this way you are sure the yeast will work to make the dough rise.
In a mixer bowl for a mixer fitted with dough hook, combine the flour, salt, Italian Seasoning, garlic olive oil and yeast in water.
On medium speed, let the dough hook mix the dough. Stop the mixer periodically and knead the dough by hand by rolling the dough a bit to incorporate the ingredients.
Continue to allow the mixer to knead the dough until it feels like “chewed bubble gum”…. If it feels sticky … add a little more flour… a ½ tablespoon at a time… if it’s dry and crumbly… add a little water… a ½ tablespoon at a time. Hand knead it a bit to make sure you have all the ingredients incorporated and form a ball.
Pour the 1 tablespoon of olive oil in a medium bowl, using a paper towel…quickly coat the inside of the bowl.
Roll the dough ball in the bowl to coat with the olive oil.
Cover with plastic wrap or a damp cotton towel and place in a warm place that doesn’t have a draft. I usually heat my oven to warm then turn it off when I start the dough. When the dough is ready I put it into the oven …. Make sure the oven isn’t too warm… it should be around 100 degrees F.
Let the dough rise until doubled in size (about an hour if you use the Rapid Rise yeast).
To assemble the Stromboli:
Preheat the oven to 375 degrees F.
Line a large baking sheet with parchment paper or lightly grease the pan.
Flour a pastry board and place the dough on it… punch down the dough (deflate it) ….it will be very sticky… knead the dough into a ball using the flour from the board.
Roll out the dough to a rectangle about 14 inches by 10 inches.
Layer the ingredients on the dough leaving a 1 inch border.
Brush the 1 inch border with the egg wash using a pastry brush.
Carefully roll the dough and ingredients like a jelly roll starting on the long side.
Tuck the ends in and pinch the dough.
Pinch the dough where the dough ends to secure.
Transfer the Stromboli to the prepared baking sheet.
Brush the Stromboli with egg wash.
Bake at 375 degrees F. for about 30 minutes or until light golden brown.
Remove the pan from the oven and sprinkle the Stromboli with the grated Parmesan cheese.
Return the pan to the oven and continue baking for another 5 minutes until golden brown and the cheese melts slightly.
Remove from the oven and let it sit for about 15 minutes…
Use a pizza cutter to cut thick slices and serve.
Note: We use our own artisan dough which is more or less water, flour, salt and yeast. One of these days I'll get around to making flavored loaves (the most I've gotten to thus far is a caraway rye swirl that was very delicious!)
In the meantime we just keep some dough ready in the fridge. Makes dinner in the evenings super easy to prepare as all we have to do is grab some dough from the fridge and slap it on our pizza peel.
Friday, July 2, 2010
Grilled Yogurt Chicken with Mint with Salad and Rice
THURSDAY
Grilled Yogurt Chicken with Mint
4 chicken breast halves, boneless and skinless*
1 cup plain yogurt
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Zest (rind) of one lemon, minced
1/4 cup chopped fresh mint leaves
2 teaspoons cumin
1/2 teaspoon of cayenne pepper
1 1/2 teaspoons coarse salt
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
In a shallow dish (non-aluminum container) just large enough to hold the chicken breasts, combine the yogurt, olive oil, garlic, lemon zest, mint leaves, cumin, cayenne pepper, and salt; set aside.
Rinse the chicken pieces well and pat dry. Add the chicken to the yogurt marinade, turning to coat both sides; cover with plastic wrap and let marinade in the refrigerator at least 8 hours, preferably 24 hours.
Preheat barbecue grill. Remove the chicken pieces from the marinade. Place chicken on prepared grill and proceed as follows:
For Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24" round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.
For Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife); turning several times during barbecuing.
Serve with salad and steamed rice.
Grilled Yogurt Chicken with Mint
4 chicken breast halves, boneless and skinless*
1 cup plain yogurt
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Zest (rind) of one lemon, minced
1/4 cup chopped fresh mint leaves
2 teaspoons cumin
1/2 teaspoon of cayenne pepper
1 1/2 teaspoons coarse salt
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
In a shallow dish (non-aluminum container) just large enough to hold the chicken breasts, combine the yogurt, olive oil, garlic, lemon zest, mint leaves, cumin, cayenne pepper, and salt; set aside.
Rinse the chicken pieces well and pat dry. Add the chicken to the yogurt marinade, turning to coat both sides; cover with plastic wrap and let marinade in the refrigerator at least 8 hours, preferably 24 hours.
Preheat barbecue grill. Remove the chicken pieces from the marinade. Place chicken on prepared grill and proceed as follows:
For Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24" round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.
For Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife); turning several times during barbecuing.
Serve with salad and steamed rice.
Gazpacho with Fresh artisan bread
WEDNESDAY
Gazpacho
Ingredients
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice
Method
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serves 8.
Serve with fresh bread and olive oil
Gazpacho
Ingredients
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice
Method
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serves 8.
Serve with fresh bread and olive oil
Steamed Maryland Blue Crabs; Hush Puppies and corn on the cob
MONDAY
Steamed Maryland Blue Crabs
Crab Seasoning Mix
1 part Old Bay brand seafood seasoning.
1 part J.O. brand seafood seasoning.
2 parts coarse kosher salt.
Note: If J.O. brand seafood seasoning is not available in your area, simply substitute Old Bay (available nationwide) instead.
Click here for recipes to make your own Chesapeake Bay style seafood seasoning mix.
Cooking Technique
Steaming Crabs
Fill a crab steamer with 1 part water and 1 part apple cider vinegar. Heat on high until the liquid comes to a full rolling boil. Add live hard shell crabs to the steamer sprinkling each layer generously with the dry seasoning mix.
Note that you can easily make your own steamer. Just use any large pot with a makeshift floor to keep the crabs out of the steaming liquids.
Cover and wait for wisps of steam to escape from under lid, about 10 minutes. Continue cooking over high heat for an additional 20-30 minutes until crabs turn bright orange. If shells are dark red or have reddish-green patches, then the crabs are not yet fully cooked.
Remove crabs from steamer and place on a large platter and sprinkle lightly with the dry seasoning mix. It is best to eat the crabs on a newspaper-covered table which makes cleanup a snap--simply roll up your "table cloth", scraps and all, and toss in the trash. Serve with saltine crackers, small containers of apple cider vinegar (some people like to dip the crab meat into it) and plenty of cold beverages!
Serve with fresh hush puppies (I think I'm going to go easy on this one and just bought the premade ones!); corn on the cob and Watermelon for dessert!
Wonderful Maryland Summer dinner!
Steamed Maryland Blue Crabs
Crab Seasoning Mix
1 part Old Bay brand seafood seasoning.
1 part J.O. brand seafood seasoning.
2 parts coarse kosher salt.
Note: If J.O. brand seafood seasoning is not available in your area, simply substitute Old Bay (available nationwide) instead.
Click here for recipes to make your own Chesapeake Bay style seafood seasoning mix.
Cooking Technique
Steaming Crabs
Fill a crab steamer with 1 part water and 1 part apple cider vinegar. Heat on high until the liquid comes to a full rolling boil. Add live hard shell crabs to the steamer sprinkling each layer generously with the dry seasoning mix.
Note that you can easily make your own steamer. Just use any large pot with a makeshift floor to keep the crabs out of the steaming liquids.
Cover and wait for wisps of steam to escape from under lid, about 10 minutes. Continue cooking over high heat for an additional 20-30 minutes until crabs turn bright orange. If shells are dark red or have reddish-green patches, then the crabs are not yet fully cooked.
Remove crabs from steamer and place on a large platter and sprinkle lightly with the dry seasoning mix. It is best to eat the crabs on a newspaper-covered table which makes cleanup a snap--simply roll up your "table cloth", scraps and all, and toss in the trash. Serve with saltine crackers, small containers of apple cider vinegar (some people like to dip the crab meat into it) and plenty of cold beverages!
Serve with fresh hush puppies (I think I'm going to go easy on this one and just bought the premade ones!); corn on the cob and Watermelon for dessert!
Wonderful Maryland Summer dinner!
Fish Fillets with Panko and Penne with Summer Squash, Zucchini and Sugar Snap Peas
TUESDAY
Fish Fillets with Panko
Ingredients
(4) 4oz. Fish Fillets
1c. Japanese Style Panko Bread Crumbs
1 TBS.onion powder
1/2 TBS. garlic powder
1 1/2 tsp. paprika
2 egg whites, beaten
1/2 c. Flour
2Tbs. Extra Virgin Olive Oil
salt and pepper to taste
DirectionsRinse fillets and pat dry. Mix the flour and dry spices togther, and place either in a ziplock bag or large shallow bowl. Beat egg whites in another shallow bowl. Place Panko bread crumbs in a 3rd bowl or ziploc bag. Press both sides of fillets into flour for a light dusting(or shake one at a time in the ziploc bag) , shaking off any excess. Dip floured fillets into egg whites one at a time, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss/shake until both sides are covered. . Heat oil in skillet on medium high. When the oil sizzles, add the fillets. Saute @4 minutes each side, or until fish flakes easily with a fork. Cooking times will vary , depending on your stove and the thickness of your fish fillets, so just keep an eye on them and turn sooner if necessary. The fillets I use are thick, so I cover the skillet with a lid to ensure they cook fully. My breading still stays crunchy. Enjoy!
***This recipe can ALSO be baked at 400 for @25 minutes or until fish flakes with a fork, if you prefer. You can then omit the olive oil.
Number of Servings: 4
Penne with Summer Squash, Zucchini and Sugar Snap Peas
This recipe serves: 4
1 pound penne rigate
1 cup Basic Chicken Stock (see recipe), or low-sodium canned
1/2 pound summer squash, seeded and julienned
1/2 pound zucchini, seeded and julienned
1/4 pound sugar snap peas
1/2 teaspoon olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil leaves, thinly sliced
salt to taste
freshly ground black pepper
1. Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.
2. Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.
3. When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.
4. Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.
5. Adjust the salt and pepper to taste.
Serving Size: about 1 1/2 cups pasta and vegetables
Fish Fillets with Panko
Ingredients
(4) 4oz. Fish Fillets
1c. Japanese Style Panko Bread Crumbs
1 TBS.onion powder
1/2 TBS. garlic powder
1 1/2 tsp. paprika
2 egg whites, beaten
1/2 c. Flour
2Tbs. Extra Virgin Olive Oil
salt and pepper to taste
DirectionsRinse fillets and pat dry. Mix the flour and dry spices togther, and place either in a ziplock bag or large shallow bowl. Beat egg whites in another shallow bowl. Place Panko bread crumbs in a 3rd bowl or ziploc bag. Press both sides of fillets into flour for a light dusting(or shake one at a time in the ziploc bag) , shaking off any excess. Dip floured fillets into egg whites one at a time, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss/shake until both sides are covered. . Heat oil in skillet on medium high. When the oil sizzles, add the fillets. Saute @4 minutes each side, or until fish flakes easily with a fork. Cooking times will vary , depending on your stove and the thickness of your fish fillets, so just keep an eye on them and turn sooner if necessary. The fillets I use are thick, so I cover the skillet with a lid to ensure they cook fully. My breading still stays crunchy. Enjoy!
***This recipe can ALSO be baked at 400 for @25 minutes or until fish flakes with a fork, if you prefer. You can then omit the olive oil.
Number of Servings: 4
Penne with Summer Squash, Zucchini and Sugar Snap Peas
This recipe serves: 4
1 pound penne rigate
1 cup Basic Chicken Stock (see recipe), or low-sodium canned
1/2 pound summer squash, seeded and julienned
1/2 pound zucchini, seeded and julienned
1/4 pound sugar snap peas
1/2 teaspoon olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil leaves, thinly sliced
salt to taste
freshly ground black pepper
1. Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.
2. Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.
3. When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.
4. Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.
5. Adjust the salt and pepper to taste.
Serving Size: about 1 1/2 cups pasta and vegetables
Filet Mignon with Twice Baked Potatoes and Corn on the cob
SATURDAY
Special treat for 4th of July! We haven't had twice baked potatoes with filet mignon in a REALLY long time!
Filet Mignon
Twice Baked Potatoes
Prep Time: 20 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 2
"It takes just a little extra effort to turn ordinary baked potatoes into extraordinary baked potatoes! Potatoes are baked, the flesh is scooped out, combined with cheese, egg, butter and milk and then baked again."
Ingredients:
1 tablespoon and 1 teaspoon olive oil
salt and pepper to taste
2 baking potatoes
2 tablespoons and 2 teaspoons shredded
Cheddar cheese
1/3 egg, beaten
1 tablespoon and 1 teaspoon butter
1/3 cup sliced green onions, divided
2 tablespoons and 2 teaspoons milk
paprika to taste
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. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
3. Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
4. Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
5. Bake for an additional 15 minutes, or until golden brown.
Special treat for 4th of July! We haven't had twice baked potatoes with filet mignon in a REALLY long time!
Filet Mignon
Twice Baked Potatoes
Prep Time: 20 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 2
"It takes just a little extra effort to turn ordinary baked potatoes into extraordinary baked potatoes! Potatoes are baked, the flesh is scooped out, combined with cheese, egg, butter and milk and then baked again."
Ingredients:
1 tablespoon and 1 teaspoon olive oil
salt and pepper to taste
2 baking potatoes
2 tablespoons and 2 teaspoons shredded
Cheddar cheese
1/3 egg, beaten
1 tablespoon and 1 teaspoon butter
1/3 cup sliced green onions, divided
2 tablespoons and 2 teaspoons milk
paprika to taste
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. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
3. Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
4. Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
5. Bake for an additional 15 minutes, or until golden brown.
Tuscan Chicken with Fettucine
SATURDAY
Tuscan Chicken
1/2 c. mayonnaise
4 T. fresh lemon juice, divided
5 T. olive oil, divided
1/3 c.chopped shallots
3 garlic cloves, minced
Pinch of dried crushed red pepper
1/2 c. dry white wine
2 (14 1/2 ounce) cans diced tomatoes with basil, garlic, and oregano
1/2 c. all-purpose flour
Pinch of Cayenne pepper
3 large eggs
1 c. grated Romano or Parmesan Cheese, divided
2 T. thinly sliced fresh basil leaves
3 T. butter
4 large skinless, boneless chicken breast halves, cut horizontally in half
2 (4-inch) pieces baguette, halved horizontally
4 c. fresh spinach (about 2 ounces)
Extra Virgin Olive Oil (for drizzling)
How to make it
--------------------------------------------------------------------------------
Directions:
Whisk mayonnaise and 3 T. lemon juice in small bowl.
Heat 3 T. oil in large skillet over medium-high heat. Add shallots, garlic, and crushed red pepper; saute until shallots are translucent, about 2 minutes. Add wine; simmer until reduced by half, about 1 minute. Add tomatoes with juice. Simmer until thick, stirring frequently, about 10 minutes. Season tomato confit with salt and pepper. Cool.
DO AHEAD: Lemon mayonnaise and tomato confit can be made 1 day ahead. Cover separately and chill.
Preheat oven to 250 degrees F. Set rack in rimmed baking sheet (jelly roll pan). Whisk flour and pinch of cayenne pepper in wide shallow bowl. Sprinkle with salt and pepper. Whisk eggs, 3/4 c. cheese, and basil in medium bowl. Sprinkle with pepper. Melt butter with remaining 2 T. oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, dredge chicken breasts in flour, shaking off excess. Dip into egg mixture to coat. Transfer chicken to skillet and cook until browned and cooked through, about 3 minutes per side. Place on prepared rack. Transfer to oven to keep warm while cooking remaining chicken.
Place baguette slices, cut side down, in any remaining butter-oil mixture in skillet and cook until toasted, about 1 minute. Transfer to work surface; spread toasted baguette slices with the tomato confit. Place 2 chicken cutlets in each of 4 shallow bowls. Drizzle with some of lemon mayonnaise. Top with spinach, drizzle with remaining 1 T. lemon juice, olive Oil, and any remaining lemon mayonnaise. Sprinkle with remaining 1/4 cup cheese; season with salt and pepper. Tuck 1 baguette slice inside each bowl.
Serve with fettucine
Tuscan Chicken
1/2 c. mayonnaise
4 T. fresh lemon juice, divided
5 T. olive oil, divided
1/3 c.chopped shallots
3 garlic cloves, minced
Pinch of dried crushed red pepper
1/2 c. dry white wine
2 (14 1/2 ounce) cans diced tomatoes with basil, garlic, and oregano
1/2 c. all-purpose flour
Pinch of Cayenne pepper
3 large eggs
1 c. grated Romano or Parmesan Cheese, divided
2 T. thinly sliced fresh basil leaves
3 T. butter
4 large skinless, boneless chicken breast halves, cut horizontally in half
2 (4-inch) pieces baguette, halved horizontally
4 c. fresh spinach (about 2 ounces)
Extra Virgin Olive Oil (for drizzling)
How to make it
--------------------------------------------------------------------------------
Directions:
Whisk mayonnaise and 3 T. lemon juice in small bowl.
Heat 3 T. oil in large skillet over medium-high heat. Add shallots, garlic, and crushed red pepper; saute until shallots are translucent, about 2 minutes. Add wine; simmer until reduced by half, about 1 minute. Add tomatoes with juice. Simmer until thick, stirring frequently, about 10 minutes. Season tomato confit with salt and pepper. Cool.
DO AHEAD: Lemon mayonnaise and tomato confit can be made 1 day ahead. Cover separately and chill.
Preheat oven to 250 degrees F. Set rack in rimmed baking sheet (jelly roll pan). Whisk flour and pinch of cayenne pepper in wide shallow bowl. Sprinkle with salt and pepper. Whisk eggs, 3/4 c. cheese, and basil in medium bowl. Sprinkle with pepper. Melt butter with remaining 2 T. oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, dredge chicken breasts in flour, shaking off excess. Dip into egg mixture to coat. Transfer chicken to skillet and cook until browned and cooked through, about 3 minutes per side. Place on prepared rack. Transfer to oven to keep warm while cooking remaining chicken.
Place baguette slices, cut side down, in any remaining butter-oil mixture in skillet and cook until toasted, about 1 minute. Transfer to work surface; spread toasted baguette slices with the tomato confit. Place 2 chicken cutlets in each of 4 shallow bowls. Drizzle with some of lemon mayonnaise. Top with spinach, drizzle with remaining 1 T. lemon juice, olive Oil, and any remaining lemon mayonnaise. Sprinkle with remaining 1/4 cup cheese; season with salt and pepper. Tuck 1 baguette slice inside each bowl.
Serve with fettucine
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