Sandra Lee's Chai Cherry Chicken (crockpot) Recipe
Ingredients
2 1/2 lb Chicken Thigh,raw
1 cup Frozen Dark Cherries
1/2 cup Cherry Preserves
1 cup Chopped Onions Fresh Frozen
1/2 cup Port wine
350 ml Chai (tea Bag)
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Directions
Brown chicken under broiler for 6 minutes. Mix wine and preserves in a separate bowl. Put all ingredients into crockpot. Cook on low 4-6 hours.
Categories
Course: Main Dish
We're going to serve this with fresh sauteed swiss chard, onions and a bit of kale from the back yard along with rice.
Sunday, July 17, 2011
Saturday, July 16, 2011
English Roast beef with gravy and mashed potatoes along with sauteed haricot vert
SUNDAY
English Roast Beef
Prep Time: 20 Minutes
Cook Time: 3 Hours
Ready In: 3 Hours 20 Minutes
Servings: 8
"A delicious pot roast with a fabulous gravy seasoned with sage and mint. A delightful recipe for a Sunday dinner with friends."
INGREDIENTS:
5 pounds beef round roast
salt and pepper to taste
2 tablespoons butter
1/2 cup water
1/2 teaspoon dried sage
1/2 teaspoon dried mint
1 medium onion, sliced (optional)
1 clove garlic, minced (optional)
1/8 teaspoon seasoning salt (optional)
1/8 teaspoon red pepper flakes (optional)
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup cold water
1/4 teaspoon dried sage
1/4 teaspoon dried mint
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
2. Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.
3. Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.
Serve with mashed potatoes and Sauteed Garlic Haricot Vert
1 pound fresh or frozen haricot vert (French green beans), trimmed
1/4 cup (1/2 stick) unsalted butter
1 shallot, chopped
3 cloves garlic, minced
Salt to taste
Freshly ground white pepper to taste
Instructions:
If you are using fresh haricot vert, cook in a pot of boiling water for 2-3 minutes; shock in ice-cold water, drain and set aside. If using frozen, thaw and drain.
In a large saute pan over medium heat, melt the butter until bubbling but not browned. Add the shallot and garlic, and saute until softened, about 30 seconds. Add the beans and toss a couple of times. Add the salt and pepper and continue to saute until all is hot throughout, approximately 2 minutes. Serve immediately.
Cobb salad
MONDAY
Cobb Salad
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4
INGREDIENTS:
4 slices bacon
2 eggs
5/8 head romaine lettuce, shredded
2 cups chopped, cooked chicken meat
1-1/4 tomatoes, seeded and chopped
1/2 cup blue cheese, crumbled
5/8 avocado - peeled, pitted and diced
2 green onions, chopped
5/8 (8 ounce) bottle Ranch-style salad
dressing
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (6).
1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Divide shredded lettuce among individual plates.
4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
5. Drizzle with your favorite dressing and enjoy.
Serve with Naan bread
Saturday, June 25, 2011
Mango Blueberry Quinoa Salad
THURSDAY
Mango Blueberry Quinoa Salad:
quinoa
cucumber
red rice
chickpeas
lemon & basil oil dressing (see recipe below)
mixed sprouted peas and beans (green peas, adzuki beans and chickpeas or similar)
raisins
blueberries
mango
Lemon & Basil Oil Dressing:
basil infused sunflower oil
lemon juice
salt
roasted garlic puree (garlic and rapeseed oil)
sugar
lemon zest
pepper
Mango Blueberry Quinoa Salad:
quinoa
cucumber
red rice
chickpeas
lemon & basil oil dressing (see recipe below)
mixed sprouted peas and beans (green peas, adzuki beans and chickpeas or similar)
raisins
blueberries
mango
Lemon & Basil Oil Dressing:
basil infused sunflower oil
lemon juice
salt
roasted garlic puree (garlic and rapeseed oil)
sugar
lemon zest
pepper
Mexican Night!
WEDNESDAY
Bean Burritos with Nopal Salad
The bean burritos, once again is all our recipe. I take pinto beans and sometimes some black beans, throw them in the crockpot the day before and let cook until they're relatively done. On Wednesday night I'll be taking the already cooked beans and then refrying them with 2 slices of bacon, a bit of salt and pepper. This way our refried beans don't have quite as much of the junk that canned refried beans do.
Nopal Salad: Ensalada de Nopalitos by Karen Hursh Graber © 2006
The market ladies in Puebla sell this salad ready-made, ladling it into plastic bags to "take-out." The basic recipe consists of nopales, green onions and cilantro; other ingredients, such as tomatoes, can be added to taste. I like to dress the salad lightly with a little bit of olive oil and lime juice, although many people do not. It can be used in tacos or as a garnish on tostadas, and is a good accompaniment to grilled meat, chicken or fish.
Ingredients:
3 cups diced nopales, cooked until tender and rinsed under cold water
1/2 cup finely chopped green onion
1/2 cup diced radishes
1/4 cup finely chopped cilantro leaves
2 tablespoons olive oil
juice of 1 fresh lime
1/4 teaspoon crumbled, dried oregano leaves
salt and pepper to taste
1-2 serrano chiles, finely chopped (optional)
Preparation:
Place the nopales in a salad bowl with the other vegetables and the cilantro. Whisk together the olive oil, lemon juice, oregano, salt and pepper, and pour over all. Toss to blend well.
Serves 4-6.
Bean Burritos with Nopal Salad
The bean burritos, once again is all our recipe. I take pinto beans and sometimes some black beans, throw them in the crockpot the day before and let cook until they're relatively done. On Wednesday night I'll be taking the already cooked beans and then refrying them with 2 slices of bacon, a bit of salt and pepper. This way our refried beans don't have quite as much of the junk that canned refried beans do.
Nopal Salad: Ensalada de Nopalitos by Karen Hursh Graber © 2006
The market ladies in Puebla sell this salad ready-made, ladling it into plastic bags to "take-out." The basic recipe consists of nopales, green onions and cilantro; other ingredients, such as tomatoes, can be added to taste. I like to dress the salad lightly with a little bit of olive oil and lime juice, although many people do not. It can be used in tacos or as a garnish on tostadas, and is a good accompaniment to grilled meat, chicken or fish.
Ingredients:
3 cups diced nopales, cooked until tender and rinsed under cold water
1/2 cup finely chopped green onion
1/2 cup diced radishes
1/4 cup finely chopped cilantro leaves
2 tablespoons olive oil
juice of 1 fresh lime
1/4 teaspoon crumbled, dried oregano leaves
salt and pepper to taste
1-2 serrano chiles, finely chopped (optional)
Preparation:
Place the nopales in a salad bowl with the other vegetables and the cilantro. Whisk together the olive oil, lemon juice, oregano, salt and pepper, and pour over all. Toss to blend well.
Serves 4-6.
Asian Orange Tofu Stir Fry
TUESDAY
Asian Orange Tofu Stir Fry
For the sauce:
3/4 cup water
1 tablespoon orange juice
2 tablespoons lemon juice
2 1/2 tablespoons rice vinegar
1 1/2 tablespoons gluten-free soy sauce
3 tablespoons brown sugar
1 1/2 tablespoons orange zest
1 1/2 tablespoons minced ginger
2 garlic cloves, minced
dash of cayenne pepper
1 tablespoon corn starch
1 tablespoon water
Everything else:
8 ounces extra firm tofu, pressed and cut into small cubes
1 small head of broccoli, cut into bite-sized pieces
2 small zucchini squash cut into bite-sized pieces
1 tablespoon vegetable oil
Pour all the sauce ingredients, except the corn starch and tablespoon of water, into a medium saucepan, and set it over medium-high heat. Once it starts boiling, turn off the heat, and set aside.
Heat the vegetable oil in a large frying pan (or wok if you have one) over medium-high heat. Add the tofu and fry until crispy and brown, about five minutes. Remove the tofu from the pan.
Mix the cornstarch and water. Make sure the cornstarch is not lumpy. Put the broccoli and peppers into the pan and fry for a minute or two; then add the sauce. Add the tofu back into the pan. Then stir in the cornstarch slurry. Cook for a minute or two longer until the sauce has thickened. Serve over rice.
Asian Orange Tofu Stir Fry
For the sauce:
3/4 cup water
1 tablespoon orange juice
2 tablespoons lemon juice
2 1/2 tablespoons rice vinegar
1 1/2 tablespoons gluten-free soy sauce
3 tablespoons brown sugar
1 1/2 tablespoons orange zest
1 1/2 tablespoons minced ginger
2 garlic cloves, minced
dash of cayenne pepper
1 tablespoon corn starch
1 tablespoon water
Everything else:
8 ounces extra firm tofu, pressed and cut into small cubes
1 small head of broccoli, cut into bite-sized pieces
2 small zucchini squash cut into bite-sized pieces
1 tablespoon vegetable oil
Pour all the sauce ingredients, except the corn starch and tablespoon of water, into a medium saucepan, and set it over medium-high heat. Once it starts boiling, turn off the heat, and set aside.
Heat the vegetable oil in a large frying pan (or wok if you have one) over medium-high heat. Add the tofu and fry until crispy and brown, about five minutes. Remove the tofu from the pan.
Mix the cornstarch and water. Make sure the cornstarch is not lumpy. Put the broccoli and peppers into the pan and fry for a minute or two; then add the sauce. Add the tofu back into the pan. Then stir in the cornstarch slurry. Cook for a minute or two longer until the sauce has thickened. Serve over rice.
MONDAY
Avocado Salad
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4
"Fresh avocados tossed with sweet onion, green pepper, tomato, cilantro and lime juice."
INGREDIENTS:
1-1/4 avocados - peeled, pitted and diced
5/8 sweet onion, chopped
5/8 green bell pepper, chopped
5/8 large ripe tomato, chopped
2 tablespoons and 2 teaspoons chopped
fresh cilantro
3/8 lime, juiced
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 (6).
1. In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.
We're going to serve this over some fresh salad greens with toasted tortillas with cheese melted on top. I'll possibly make some Creme Fraiche to dip the tortillas in as a treat.
Here are the instructions on how to make Creme Fraiche.
Avocado Salad
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4
"Fresh avocados tossed with sweet onion, green pepper, tomato, cilantro and lime juice."
INGREDIENTS:
1-1/4 avocados - peeled, pitted and diced
5/8 sweet onion, chopped
5/8 green bell pepper, chopped
5/8 large ripe tomato, chopped
2 tablespoons and 2 teaspoons chopped
fresh cilantro
3/8 lime, juiced
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 (6).
1. In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.
We're going to serve this over some fresh salad greens with toasted tortillas with cheese melted on top. I'll possibly make some Creme Fraiche to dip the tortillas in as a treat.
Here are the instructions on how to make Creme Fraiche.
Mango Chicken Kabobs with Rice
SUNDAY
This one is all our own. We're using a marinade from Tropical Pepper Company. Kabobs, in my opinion are super easy to make. Simply marinate your meat, cut up some veggies and then skewer the meat and veggies and toss them on the grill, cook until done.
This one is all our own. We're using a marinade from Tropical Pepper Company. Kabobs, in my opinion are super easy to make. Simply marinate your meat, cut up some veggies and then skewer the meat and veggies and toss them on the grill, cook until done.
Saturday, April 30, 2011
Bean Burritos with Jicama salad
THURSDAY
The burritos are all my own creation.
We are simply going to take pinto beans and black beans on Wednesday night and throw them in the crockpot.
Thursday morning, rinse, refill with fresh water. Throw in a slice of bacon for flavor and fat along with a half a diced onion and a clove of garlic turn crockpot on low (8hrs) to allow beans to cook.
Upon arriving home I'll strain out liquid, making sure to reserve some for later use. Separate the black beans as I don't want to mash those ones. I prefer those whole. In a skillet, start cooking some chopped bacon slices (I usually use two slices for frijoles refrito), then add beans. Allow beans to cook in bacon and grease from the bacon. When the pintos start becoming really dry I add some reserved liquid. Start mashing soon afterwards.
When beans are mashed and bacon is somewhat cooked down the beans are done!
Jicama Salad
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.
The burritos are all my own creation.
We are simply going to take pinto beans and black beans on Wednesday night and throw them in the crockpot.
Thursday morning, rinse, refill with fresh water. Throw in a slice of bacon for flavor and fat along with a half a diced onion and a clove of garlic turn crockpot on low (8hrs) to allow beans to cook.
Upon arriving home I'll strain out liquid, making sure to reserve some for later use. Separate the black beans as I don't want to mash those ones. I prefer those whole. In a skillet, start cooking some chopped bacon slices (I usually use two slices for frijoles refrito), then add beans. Allow beans to cook in bacon and grease from the bacon. When the pintos start becoming really dry I add some reserved liquid. Start mashing soon afterwards.
When beans are mashed and bacon is somewhat cooked down the beans are done!
Jicama Salad
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.
Pork with Strawberry Herb Sauce with buttered noodles and steamed veggies
TUESDAY
Pork with Strawberry-Herb Sauce
Contributed by Grace Parisi
TOTAL TIME: 25 MIN SERVINGS: 4
Luscious herb-scented pork gets a subtle sweetness from jam. Slicing the pork into medallions makes it cook especially fast.Plus: More Pork Recipes and Tips
ACTIVE: TOTAL TIME: 25 MIN SERVINGS: 4
FASTSTAFF-FAVORITE
INGREDIENTS
1 tablespoon extra-virgin olive oil
Two 3/4-pound pork tenderloins, each cut crosswise into 4 pieces and pounded 1 inch thick
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 shallot, minced
3/4 cup chicken stock or low-sodium broth
2 tablespoons strawberry jam or preserves
Scant 1 teaspoon chopped thyme
1 teaspoon Dijon mustard
DIRECTIONS
In a large skillet, heat the oil. Season the pork with salt and pepper; cook over high heat, turning once, until browned and just cooked through; transfer to a plate and cover loosely with foil.
Melt 1 tablespoon of the butter in the skillet. Add the shallot and cook over moderate heat, stirring, until softened. Add the stock, jam and thyme; cook over high heat, stirring until thickened. Whisk in the mustard. Reduce the heat to low and whisk in the remaining butter. Season with salt and pepper. Return the pork and any juices to the skillet; turn to coat then serve.
Pork with Strawberry-Herb Sauce
Contributed by Grace Parisi
TOTAL TIME: 25 MIN SERVINGS: 4
Luscious herb-scented pork gets a subtle sweetness from jam. Slicing the pork into medallions makes it cook especially fast.Plus: More Pork Recipes and Tips
ACTIVE: TOTAL TIME: 25 MIN SERVINGS: 4
FASTSTAFF-FAVORITE
INGREDIENTS
1 tablespoon extra-virgin olive oil
Two 3/4-pound pork tenderloins, each cut crosswise into 4 pieces and pounded 1 inch thick
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 shallot, minced
3/4 cup chicken stock or low-sodium broth
2 tablespoons strawberry jam or preserves
Scant 1 teaspoon chopped thyme
1 teaspoon Dijon mustard
DIRECTIONS
In a large skillet, heat the oil. Season the pork with salt and pepper; cook over high heat, turning once, until browned and just cooked through; transfer to a plate and cover loosely with foil.
Melt 1 tablespoon of the butter in the skillet. Add the shallot and cook over moderate heat, stirring, until softened. Add the stock, jam and thyme; cook over high heat, stirring until thickened. Whisk in the mustard. Reduce the heat to low and whisk in the remaining butter. Season with salt and pepper. Return the pork and any juices to the skillet; turn to coat then serve.
Tuna, Asparagus and Feta Salad
MONDAY
Tuna, Asparagus and Feta Salad
“This delicious salad provides about 3 portions of vegetables – a generous start on the daily recommendation of 5-7.”
Source: Dr. Weil
Serves 1 people
Categories: SALADS
Ingredients
2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces
1/2 can (3 ounces) white albacore tuna, drained
1 oz. feta cheese, crumbled
1/2 Tablespoon extra-virgin olive oil
1 Tablespoon balsamic vinegar
Directions
Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.
Serve with leftover pumpernickel bread
Tuna, Asparagus and Feta Salad
“This delicious salad provides about 3 portions of vegetables – a generous start on the daily recommendation of 5-7.”
Source: Dr. Weil
Serves 1 people
Categories: SALADS
Ingredients
2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces
1/2 can (3 ounces) white albacore tuna, drained
1 oz. feta cheese, crumbled
1/2 Tablespoon extra-virgin olive oil
1 Tablespoon balsamic vinegar
Directions
Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.
Serve with leftover pumpernickel bread
Saturday, March 19, 2011
Tiliapia with Panko coating
THURSDAY 24 MARCH
Tilapia With Dijon and Panko Coating
By Diana Rattray, About.com Guide
Tilapia With Panko Coating
Tilapia fillets are tasty with a light coating of mayonnaise and Dijon mustard, along with panko crumbs and seasonings. Serve these flavorful tilapia fillets with potatoes or rice, along with a tossed salad or sliced tomatoes.
Ingredients:
4 tilapia fillets, about 1 1/2 to 2 pounds
2 tablespoons light mayonnaise
2 teaspoons honey Dijon mustard or Dijon mustard
1 cup panko bread crumbs
1/2 cup fine dry bread crumbs
1 teaspoon paprika
1 tablespoon dried parsley flakes
Dash pepper
1/2 teaspoon onion powder
1/2 teaspoon salt
Preparation:
Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray.
Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets.
In a food processor, combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. Pulse 4 to 6 times to combine. Pour bread crumb mixture into a wide, shallow bowl. Dip the coated fillets in the mixture, turning to coat both sides.
Arrange the coated fillets in the prepared baking dish.
Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork when done.
Carefully remove the fillets to plates with a spatula.
Serves 4.
Tilapia With Dijon and Panko Coating
By Diana Rattray, About.com Guide
Tilapia With Panko Coating
Tilapia fillets are tasty with a light coating of mayonnaise and Dijon mustard, along with panko crumbs and seasonings. Serve these flavorful tilapia fillets with potatoes or rice, along with a tossed salad or sliced tomatoes.
Ingredients:
4 tilapia fillets, about 1 1/2 to 2 pounds
2 tablespoons light mayonnaise
2 teaspoons honey Dijon mustard or Dijon mustard
1 cup panko bread crumbs
1/2 cup fine dry bread crumbs
1 teaspoon paprika
1 tablespoon dried parsley flakes
Dash pepper
1/2 teaspoon onion powder
1/2 teaspoon salt
Preparation:
Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray.
Combine the mayonnaise and mustard; rub the mixture over the tilapia fillets.
In a food processor, combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. Pulse 4 to 6 times to combine. Pour bread crumb mixture into a wide, shallow bowl. Dip the coated fillets in the mixture, turning to coat both sides.
Arrange the coated fillets in the prepared baking dish.
Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork when done.
Carefully remove the fillets to plates with a spatula.
Serves 4.
Eileen's Meatloaf Recipe
TUESDAY 22 MARCH
Eileen's Meatloaf
Recipe can be found at http://allrecipes.com/Recipe/Eileens-Meatloaf/Detail.aspx
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 12
"Sour cream is added to this ground beef meatloaf, along with dehydrated beef onion soup, Parmesan cheese, and Italian-style bread crumbs."
INGREDIENTS:
1 1/2 pounds ground beef
1 egg
1 cup sour cream
2 tablespoons Worcestershire sauce
1 (1 ounce) package dry onion soup mix
1/2 cup grated Parmesan cheese
1 1/2 cups Italian-style dried bread
crumbs
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the beef, egg, sour cream and Worcestershire sauce. Mix in soup mix, cheese, and bread crumbs. Form mixture into a loaf, and place in a 9x5 inch loaf pan. Cover with foil.
3. Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil and continue baking for another 10 to 15 minutes. Let stand 5 to 10 minutes before serving for easier slicing.
Eileen's Meatloaf
Recipe can be found at http://allrecipes.com/Recipe/Eileens-Meatloaf/Detail.aspx
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 12
"Sour cream is added to this ground beef meatloaf, along with dehydrated beef onion soup, Parmesan cheese, and Italian-style bread crumbs."
INGREDIENTS:
1 1/2 pounds ground beef
1 egg
1 cup sour cream
2 tablespoons Worcestershire sauce
1 (1 ounce) package dry onion soup mix
1/2 cup grated Parmesan cheese
1 1/2 cups Italian-style dried bread
crumbs
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the beef, egg, sour cream and Worcestershire sauce. Mix in soup mix, cheese, and bread crumbs. Form mixture into a loaf, and place in a 9x5 inch loaf pan. Cover with foil.
3. Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil and continue baking for another 10 to 15 minutes. Let stand 5 to 10 minutes before serving for easier slicing.
Sunday, February 6, 2011
Saturday, January 22, 2011
Sweett & Sour Tofu
THURSDAY
Sweet & Sour Tofu
http://www.eatingwell.com/recipes/sweet_sour_tofu.html
From EatingWell: October/November 2005, EatingWell for a Healthy Heart Cookbook (2008), EatingWell Serves Two, The EatingWell Healthy in a Hurry Cookbook (2006)
This Chinese-restaurant standard is a simple dish to prepare at home. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat.
4 servings, 1 1/2 cups each | Active Time: 35 minutes | Total Time: 40 minutes
Ingredients
1 20-ounce can pineapple chunks or tidbits, packed in juice
3 tablespoons rice-wine vinegar
2 tablespoons ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and cut into 1/2-inch cubes
2 teaspoons cornstarch
2 tablespoons canola oil, divided
2 tablespoons minced garlic
1 tablespoon minced ginger
1 large red bell pepper, cut into 1/2-by-2-inch strips
1 large green bell pepper, cut into 1/2-by-2-inch strips
Preparation
Drain and set aside pineapple, reserving 1/4 cup of the juice. Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth. Place tofu in a large bowl; toss with 3 tablespoons of the sauce. Let marinate for at least 5 minutes and up to 30 minutes.
Meanwhile, add cornstarch to the remaining sauce and whisk until smooth.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the pan using a slotted spoon; whisk any remaining marinade into the bowl of reserved sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
Add the remaining oil to the pan and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add red and green peppers and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the reserved sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple and cook, stirring gently, until heated through, about 2 minutes more.
Nutrition
Per serving : 255 Calories; 12 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 32 g Carbohydrates; 10 g Protein; 4 g Fiber; 368 mg Sodium; 537 mg Potassium
2 Carbohydrate Serving
Sweet & Sour Tofu
http://www.eatingwell.com/recipes/sweet_sour_tofu.html
From EatingWell: October/November 2005, EatingWell for a Healthy Heart Cookbook (2008), EatingWell Serves Two, The EatingWell Healthy in a Hurry Cookbook (2006)
This Chinese-restaurant standard is a simple dish to prepare at home. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat.
4 servings, 1 1/2 cups each | Active Time: 35 minutes | Total Time: 40 minutes
Ingredients
1 20-ounce can pineapple chunks or tidbits, packed in juice
3 tablespoons rice-wine vinegar
2 tablespoons ketchup
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and cut into 1/2-inch cubes
2 teaspoons cornstarch
2 tablespoons canola oil, divided
2 tablespoons minced garlic
1 tablespoon minced ginger
1 large red bell pepper, cut into 1/2-by-2-inch strips
1 large green bell pepper, cut into 1/2-by-2-inch strips
Preparation
Drain and set aside pineapple, reserving 1/4 cup of the juice. Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth. Place tofu in a large bowl; toss with 3 tablespoons of the sauce. Let marinate for at least 5 minutes and up to 30 minutes.
Meanwhile, add cornstarch to the remaining sauce and whisk until smooth.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the pan using a slotted spoon; whisk any remaining marinade into the bowl of reserved sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
Add the remaining oil to the pan and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add red and green peppers and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the reserved sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple and cook, stirring gently, until heated through, about 2 minutes more.
Nutrition
Per serving : 255 Calories; 12 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 32 g Carbohydrates; 10 g Protein; 4 g Fiber; 368 mg Sodium; 537 mg Potassium
2 Carbohydrate Serving
Creole Pork Chops
WEDNESDAY
Creole Pork Chops
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 4
"A homey recipe for pork chops simmered in a savory, chunky tomato sauce. This is also delicious simmered in a slow cooker for 5 or 6 hours."
Ingredients:
4 (1 inch thick) pork chops
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (15 ounce) can diced tomatoes
1 green bell pepper, seeded and chopped
1 celery stalk, chopped
Creole Pork Chops
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 4
"A homey recipe for pork chops simmered in a savory, chunky tomato sauce. This is also delicious simmered in a slow cooker for 5 or 6 hours."
Ingredients:
4 (1 inch thick) pork chops
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (15 ounce) can diced tomatoes
1 green bell pepper, seeded and chopped
1 celery stalk, chopped
1 onion, chopped
1 tablespoon Worcestershire sauce
1 1/4 teaspoons salt
Directions:
1. Coat the pork chops with flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. Add pork chops and cook until browned on each side, about 5 minutes per side. Reduce heat to low and add the tomatoes, bell pepper and onion. Season with Worcestershire sauce and salt. Cover and simmer for about 1 hour, until chops are fork tender
Serve with sauteed green beans and rice
1 tablespoon Worcestershire sauce
1 1/4 teaspoons salt
Directions:
1. Coat the pork chops with flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat. Add pork chops and cook until browned on each side, about 5 minutes per side. Reduce heat to low and add the tomatoes, bell pepper and onion. Season with Worcestershire sauce and salt. Cover and simmer for about 1 hour, until chops are fork tender
Serve with sauteed green beans and rice
I'm going to modify this somewhat. I'll fry up the pork chops the night before after coming home from the gym. Put them in the fridge and then the next morning I'll put everything together in the crockpot.
Escalloped Chicken & Noodles with green beans
SUNDAY
Slow Cooker Escalloped Chicken
"Stuffing from scratch--just some herbs, bread crumbs chopped celery and onion, bread crumbs--slow cooks with boiled chicken and a creamy mushroom sauce in this tried and true family dinner."
INGREDIENTS:
4 skinless, boneless chicken breast halves - boiled
1 cup chopped onion
1 cup butter
13 cups white bread cubes, baked until slightly dry
1 teaspoon poultry seasoning
1 1/4 teaspoons salt
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
2 1/2 cups reserved cooking liquid from chicken
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped celery
DIRECTIONS:
1. FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
2. In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.
Serve with pasta and steamed green beans
Slow Cooker Escalloped Chicken
"Stuffing from scratch--just some herbs, bread crumbs chopped celery and onion, bread crumbs--slow cooks with boiled chicken and a creamy mushroom sauce in this tried and true family dinner."
INGREDIENTS:
4 skinless, boneless chicken breast halves - boiled
1 cup chopped onion
1 cup butter
13 cups white bread cubes, baked until slightly dry
1 teaspoon poultry seasoning
1 1/4 teaspoons salt
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
2 1/2 cups reserved cooking liquid from chicken
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped celery
DIRECTIONS:
1. FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
2. In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.
Serve with pasta and steamed green beans
Friday, January 14, 2011
Pinto Beans and Ham Hocks with sauteed kale
SATURDAY
Pinto Beans And Ham Hocks
A basic southern-style pinto bean recipe, cooked in the slow cooker.
Ingredients:
2 cups dried pinto beans, soaked overnight
2 smoked ham hocks
1 bay leaf
water
Preparation:
Place beans and ham hocks in Crock Pot with bay leaf. Cover with water. Cook 6 to 8 hours on high. No need to season because ham hocks give dish flavor.
Serve with rice
Pinto Beans And Ham Hocks
A basic southern-style pinto bean recipe, cooked in the slow cooker.
Ingredients:
2 cups dried pinto beans, soaked overnight
2 smoked ham hocks
1 bay leaf
water
Preparation:
Place beans and ham hocks in Crock Pot with bay leaf. Cover with water. Cook 6 to 8 hours on high. No need to season because ham hocks give dish flavor.
Serve with rice
We're going to have sauteed kale. Kale is such a great super food!!! We love it just sauteed with a bit of olive oil, a sliced of chopped up bacon. Just let the kale wilt and serve hot!
Quinoa & Black Bean Salad
FRIDAY
Quinoa and Black Bean Salad
Gourmet | July 1994
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.
Yield: Serves 4 to 6 as an entrée or 8 as a side dish
1 1/2 cups quinoa (small disk-shaped seeds)*
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
*available at specialty foods shops and natural foods stores
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Quinoa and Black Bean Salad
Gourmet | July 1994
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.
Yield: Serves 4 to 6 as an entrée or 8 as a side dish
1 1/2 cups quinoa (small disk-shaped seeds)*
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
*available at specialty foods shops and natural foods stores
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
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