I've recently subscribed to a service called "You've Got Supper." It's based out of Richmond, Virgina, and is free, free, free. My kind of menu! They send me an email once a week with five recipes, and you can choose which ones you want to make and it generates a document with all the recipes, plus a grocery list. With Chris out of town a lot, I don't cook as many full meals as I normally would, and I eat a lot of leftovers, so choosing three or four dinner recipes for a whole week is plenty for us at this time.
I made YGS' Sear-Roasted Tilapia and Tomatoes last night, and it was really, really good, so I thought I'd share.
2 cups cherry tomatoes, halved
2 tbsp capers, drained
2 tsp oregano tsp balsamic vinegar
4 tilapia fillets, 4 oz each
1/2 cups flour
2 tbsp olive oil
1 clove garlic, minced
Preheat oven to 450 degrees. In a small bowl, toss together tomatoes, capers, oregano, and balsamic vinegar. Set aside. Dredge each fillet in flour. Heat olive oil in an oven-proof skillet over high heat. Add the fish and cook until it browns (about 2 - 3 minutes per side). Add the garlic and then the tomato mixture around the fish and transfer the skillet to the oven. Cook for 4 - 5 more minutes or until the fish flakes with a fork. Serve with the tomato mixture on top.
This version obviously makes four fillets. I cut it in half and made two just for little ol' me :)
Thursday, November 19, 2009
Spinach for breakfast
A friend of mine from college also has a cooking blog (Nothing Special, But It Sure Is Good) and she posted a recipe for a spinach and banana smoothie the other day.
Now, I love raw spinach. We currently have a bag and a half of it sitting in the fridge that I fully know will be gone in the next week or so. But spinach for breakfast? ... Is awesome :)
Basic Green Monster Smoothie (via Stephanie's blog and greenmonstermovement.com)
2 cups raw spinach
1 to 1.25 cups low fat or fat free milk
1 Tbsp flaxseed (optional) - I actually used wheat germ -J
1 banana
ice
Place the ingredients into the blender in the following order: 1) Flax, 2) spinach, 3) banana, 4) milk. The reason for this order is so the heavier ingredients weigh down the flax and spinach and keep it from flying up around the blender and sticking to the side. Blend everything on the highest setting for 1 minute or so. Finally, add ice and blend on the ice setting.
Now, I love raw spinach. We currently have a bag and a half of it sitting in the fridge that I fully know will be gone in the next week or so. But spinach for breakfast? ... Is awesome :)
Basic Green Monster Smoothie (via Stephanie's blog and greenmonstermovement.com)
2 cups raw spinach
1 to 1.25 cups low fat or fat free milk
1 Tbsp flaxseed (optional) - I actually used wheat germ -J
1 banana
ice
Place the ingredients into the blender in the following order: 1) Flax, 2) spinach, 3) banana, 4) milk. The reason for this order is so the heavier ingredients weigh down the flax and spinach and keep it from flying up around the blender and sticking to the side. Blend everything on the highest setting for 1 minute or so. Finally, add ice and blend on the ice setting.
Monday, November 16, 2009
Smoked Gouda Macaroni and Cheese
I make this macaroni and cheese for family or special occassions. The cheeses can be expensive so it's not something I tend to make just because, but everyone always really loves it so I make it for things like family gatherings or work potlucks. Gotta share the love of gouda.
Smoked Gouda Macaroni and Cheese
1 slice whole wheat bread
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 c. milk
1/2 tsp salt
1/4 tsp pepper
1 c. shredded smoked Gouda
3/4 c. grated fresh Parmesan
5 c. coarsely chopped fresh spinach
4 c. hot cooked elbow macaroni (about 2 c. uncooked)
Preheat oven to 350 degrees. Place bread in food processor to make coarse crumbs. Melt butter in a large saucepan and add garlic. Cook for a minute or two. Add flour and cook another minute or two, stirring constantly. Gradually add milk, salt and pepper, stirring constantly with a whisk until blended. Bring to a boil, cook until thick (just a few minutes). Add Gouda and Parmesan cheeses, stir until melted. Add spinach and cooked macaroni, stirring until well-blended. Put into a greased 2-quart baking dish. Sprinkle with bread crumbs. Bake 15 minutes or until bubbly.
The key to this recipe is to be generous with cheese - I've actually doubled the cheeses from the original recipe because it just didn't taste right. I usually just eyeball the cheeses until the sauce is good and thick and cheesy. I've also omitted green onions because it didn't taste good with the rest of the ingredients.
You can also mix everything up ahead of time and refrigerate it until you're ready to bake it. Enjoy!
Smoked Gouda Macaroni and Cheese
1 slice whole wheat bread
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 c. milk
1/2 tsp salt
1/4 tsp pepper
1 c. shredded smoked Gouda
3/4 c. grated fresh Parmesan
5 c. coarsely chopped fresh spinach
4 c. hot cooked elbow macaroni (about 2 c. uncooked)
Preheat oven to 350 degrees. Place bread in food processor to make coarse crumbs. Melt butter in a large saucepan and add garlic. Cook for a minute or two. Add flour and cook another minute or two, stirring constantly. Gradually add milk, salt and pepper, stirring constantly with a whisk until blended. Bring to a boil, cook until thick (just a few minutes). Add Gouda and Parmesan cheeses, stir until melted. Add spinach and cooked macaroni, stirring until well-blended. Put into a greased 2-quart baking dish. Sprinkle with bread crumbs. Bake 15 minutes or until bubbly.
The key to this recipe is to be generous with cheese - I've actually doubled the cheeses from the original recipe because it just didn't taste right. I usually just eyeball the cheeses until the sauce is good and thick and cheesy. I've also omitted green onions because it didn't taste good with the rest of the ingredients.
You can also mix everything up ahead of time and refrigerate it until you're ready to bake it. Enjoy!
Sunday, November 15, 2009
Another easy pasta lunch
As I've mentioned before on here, I'm big on pasta dishes for lunch that I can put together easily, either to take with me to work or when I come home for my lunch break.
Rather than do my traditional mix, I opted for a more vegetable rich take and really liked the end result!
Penne pasta (my go-to brand is Barilla Whole Grain - costs the same but it's half whole grains)
Yellow, red and/or orange bell peppers
Feta cheese (I like the feta that has some basil and sun-dried tomato in it)
Raw spinach
Olive oil
Kosher salt
Put two good handfuls of spinach in your bowl. Top with two good ladlefulls of pasta, sliced or chopped bell peppers and feta. Drizzle some olive oil on top, and sprinkle with kosher salt.
Microwave for about 30 seconds to a minute - just enough to warm the oil, melt the cheese a bit, and wilt the spinach. Stir and enjoy!
Rather than do my traditional mix, I opted for a more vegetable rich take and really liked the end result!
Penne pasta (my go-to brand is Barilla Whole Grain - costs the same but it's half whole grains)
Yellow, red and/or orange bell peppers
Feta cheese (I like the feta that has some basil and sun-dried tomato in it)
Raw spinach
Olive oil
Kosher salt
Put two good handfuls of spinach in your bowl. Top with two good ladlefulls of pasta, sliced or chopped bell peppers and feta. Drizzle some olive oil on top, and sprinkle with kosher salt.
Microwave for about 30 seconds to a minute - just enough to warm the oil, melt the cheese a bit, and wilt the spinach. Stir and enjoy!
Sunday, September 6, 2009
Chicken Caesar Wraps
We're trying a whole No Eating Out thing for September. Six days in we've done pretty well :) I went out with my friends during our shopping extravaganza yesterday, but since it came out of my money and not the family budget, I didn't count that. This plan means coming up with some quick lunches for after church on Sundays. (This is usually our weak spot. We sit in the car and talk ourselves into Salsarita's or Firehouse instead of heading home to cook.)
I thought this would be pretty easy to throw together, and it would have been with a bit more planning on my part: cooking the bacon and chicken the night before would have really helped. I'll do that next time ... because these things were awesome. Way better than the ones at McAlister's. (Oh, I got the recipe from Food & Family, the free(!) magazine from Kraft.)
3 cups shredded romaine lettuce
2 cups chopped cooked chicken (marinated in Lawry's Herb & Garlic marinade and broiled)
4 slices bacon, cooked, crumbled (used Oscar Meyer Hearty Thick Cut ... man, that was some GOOD bacon)
1/4 cup Parmesan cheese (used Sargento shredded)
1/4 cup croutons
1/2 cup Caesar dressing (used Ken's Creamy Caesar)
4 flour tortillas (8 inch)
Place first 5 ingredients in large bowl.
Add dressing; toss lightly.
Spoon onto tortillas; roll up tightly.
I thought this would be pretty easy to throw together, and it would have been with a bit more planning on my part: cooking the bacon and chicken the night before would have really helped. I'll do that next time ... because these things were awesome. Way better than the ones at McAlister's. (Oh, I got the recipe from Food & Family, the free(!) magazine from Kraft.)
3 cups shredded romaine lettuce
2 cups chopped cooked chicken (marinated in Lawry's Herb & Garlic marinade and broiled)
4 slices bacon, cooked, crumbled (used Oscar Meyer Hearty Thick Cut ... man, that was some GOOD bacon)
1/4 cup Parmesan cheese (used Sargento shredded)
1/4 cup croutons
1/2 cup Caesar dressing (used Ken's Creamy Caesar)
4 flour tortillas (8 inch)
Place first 5 ingredients in large bowl.
Add dressing; toss lightly.
Spoon onto tortillas; roll up tightly.
Wednesday, August 5, 2009
Honey Almond Rice
This was a case of putting off grocery shopping as long as possible. We're really pinching pennies these days, so I'm in the habit now of totally cleaning out our fridge, freezer and pantry before going to the store. We made use out of all we can. So, in a Google search for "budget friendly meals" I came across this. We always have instant rice on hand, and we had leftover almonds from the granola bars and just a tiny bit of honey left. This was perfect, and even though Chris usually doesn't like much on his rice, he really liked this recipe.
Honey Almond Rice
1/2 cup white rice
1 cup water
12 almonds (shelled, whole)
1 tablespoon butter
1 teaspoon honey
Cook the rice according to the instructions on whatever variety you have. While the rice cooks, take the almonds and chop them up, slivers are best (if you prefer to purchase them prepared slivered almonds will do fine). Melt the butter over low heat and stir in the honey. You should get a sauce that is thicker than melted butter alone but still thin enough to pour. If necessary you can add additional butter to the mixture. After the rice is completely cooked and has absorbed all the liquid, stir in the almonds and the sauce. The sauce will thicken up in the pan after the heat's off, so just stir it all in to avoid wasting any.
Easily modified for more servings.
Honey Almond Rice
1/2 cup white rice
1 cup water
12 almonds (shelled, whole)
1 tablespoon butter
1 teaspoon honey
Cook the rice according to the instructions on whatever variety you have. While the rice cooks, take the almonds and chop them up, slivers are best (if you prefer to purchase them prepared slivered almonds will do fine). Melt the butter over low heat and stir in the honey. You should get a sauce that is thicker than melted butter alone but still thin enough to pour. If necessary you can add additional butter to the mixture. After the rice is completely cooked and has absorbed all the liquid, stir in the almonds and the sauce. The sauce will thicken up in the pan after the heat's off, so just stir it all in to avoid wasting any.
Easily modified for more servings.
Tuesday, August 4, 2009
Ginger Ale
I haven't tried this at all, but it was in the comments section of a blog I read and I thought it sounded pretty neat. I don't always like ginger ale, but when my stomach isn't feeling good, it's what I crave.
1 1/2 C fresh ginger — sliced thin
1 1/2 C sugar
1 1/2 C water
1/2 C lemon juice
club soda or plain seltzer — chilled
(No need to peel ginger, just slice it very thin. You will need a strainer after cooking ginger.)
Combine ginger, sugar and water in a sauce pan. Bring to a boil, stir often. Maintain gentle boil until it reaches consistency of pancake syrup, approx 20 minutes.
Strain ginger syrup into a container and allow to cool.
When cool stir in lemon juice.
Store in refrigerator.
Add two tablespoons of ginger syrup to for each 6 ounces of chilled club soda or seltzer, stir gently. Add ice if desired.
Wednesday, July 29, 2009
Granola "Bars"
This is an Alton Brown recipe that we've wanted to do FOREVER. I have been moving us away from processed foods for years, so I thought making our own granola would be kind of awesome.
However, I'm not sure how to actually get this to be granola bars. Ours fell apart after I cut them into squares, so we just ended up with granola. However, it's delicious.
Alton Brown's Granola Bars
8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced almonds, approximately 1 cup
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1-ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F.
Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine.
Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
Notes: When it says press down, press down HARD. We used a smaller baking dish and I put all my weight into pushing down, and ours still did not retain the shape. However, we made a couple of changes to the recipe - we used different dried fruit (raisins, apricots and dried apples that I ran through the food processor) and we also used more than he says in the recipe. This may have contributed to the change in consistency. Maybe if you stick with just one cup, it would help.
However, I'm not sure how to actually get this to be granola bars. Ours fell apart after I cut them into squares, so we just ended up with granola. However, it's delicious.
Alton Brown's Granola Bars
8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced almonds, approximately 1 cup
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1-ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F.
Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine.
Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
Notes: When it says press down, press down HARD. We used a smaller baking dish and I put all my weight into pushing down, and ours still did not retain the shape. However, we made a couple of changes to the recipe - we used different dried fruit (raisins, apricots and dried apples that I ran through the food processor) and we also used more than he says in the recipe. This may have contributed to the change in consistency. Maybe if you stick with just one cup, it would help.
Monday, July 13, 2009
Pestos
For two years or more, my pesto has been an ongoing topic of discussion between Joanna and I. I claim it is way better than any storebought pesto (which it is).
So, thanks to a comment from Jo on my other blog prompting me to post this, here it is, ripped completely from Rachael Ray's original Thirty Minute Meals (p. 46, if you must know):
Classic Basil Pesto
1/2 c. extra virgin olive oil
1/4 lb. grated Parmesan cheese
3 oz pine nuts (a handful)
2 cloves garlic, popped from skin
1 bunch basil (40-50 leaves)
Heat garlic and oil in microwave for 20 seconds.
Pulse all ingredients in food processor until paste forms.
Serve pestos at room temperature over hot pasta. A little goes a long way. Definitely don't dole it out like you would tomato-based sauce. I use about a tablespoon for a whole plate of pasta. Just mix it up well.
If you're tempted to buy basil in the produce section, trust me, just skip that and buy a basil plant in the garden section. Gives you all the leaves you need for cheaper, and you can plant the plant to boot.
To change it up a bit, use half the amount of basil leaves and replace it with a handful of sun-dried tomatoes. This is actually my favorite way of doing it.
So, thanks to a comment from Jo on my other blog prompting me to post this, here it is, ripped completely from Rachael Ray's original Thirty Minute Meals (p. 46, if you must know):
Classic Basil Pesto
1/2 c. extra virgin olive oil
1/4 lb. grated Parmesan cheese
3 oz pine nuts (a handful)
2 cloves garlic, popped from skin
1 bunch basil (40-50 leaves)
Heat garlic and oil in microwave for 20 seconds.
Pulse all ingredients in food processor until paste forms.
Serve pestos at room temperature over hot pasta. A little goes a long way. Definitely don't dole it out like you would tomato-based sauce. I use about a tablespoon for a whole plate of pasta. Just mix it up well.
If you're tempted to buy basil in the produce section, trust me, just skip that and buy a basil plant in the garden section. Gives you all the leaves you need for cheaper, and you can plant the plant to boot.
To change it up a bit, use half the amount of basil leaves and replace it with a handful of sun-dried tomatoes. This is actually my favorite way of doing it.
Wednesday, July 8, 2009
Beefy Cheese Cups
This is another one from my mom's cookbook and Dave's favorite use of a muffin tin. Yum. Meat muffins.
1 pound ground beef
1/2 cup cheese crackers, crushed
2 Tablespoons finely chopped onion
1 Tablespoon finely chopped bell pepper
2 Tablespoons chili sauce
2 drops Tabasco sauce
1/3 cup skim milk
1 egg
1/4 teaspoon salt
dash of pepper
Preheat oven to 350 degrees.
Mix all ingredients thoroughly in bowl.
Grease muffin pan (8-muffin capacity) and divide meat into the eight cups.
Bake 40 minutes.
1 pound ground beef
1/2 cup cheese crackers, crushed
2 Tablespoons finely chopped onion
1 Tablespoon finely chopped bell pepper
2 Tablespoons chili sauce
2 drops Tabasco sauce
1/3 cup skim milk
1 egg
1/4 teaspoon salt
dash of pepper
Preheat oven to 350 degrees.
Mix all ingredients thoroughly in bowl.
Grease muffin pan (8-muffin capacity) and divide meat into the eight cups.
Bake 40 minutes.
Couscous with Feta and Spinach
This is a side dish inspired by a super expensive by-the-pound dish we saw at Central Market's deli. We happened to have all ingredients around so I threw it together last night.
Couscous with Feta and Spinach
1 c. uncooked couscous
2 tbsp. vegetable or olive oil
salt
1 1/2 c. boiling water
A few handfuls of green leafy spinach leaves, chopped coarsely
3/4 c. feta
Put the oil and a little salt into a pan and heat up. Add the couscous and let it brown for about three minutes in the oil, stirring often to avoid burning.
Add the boiling water and take off the heat. Let it sit for about 5-10 minutes to absorb all the water. Mix in the spinach and feta (to taste - we LOVE cheese and so we put in about 3/4 c. but it's up to you). Add more salt to taste. Serve. Makes about 3 servings. Easily doubled.
Added note: We actually used lemon salt for this - we picked up a packet at IKEA and it's really good in small doses, and the flavor was perfect for this dish. However, regular salt will do nicely, though we always use kosher salt! We also plan to use some basil next time in place of some of the spinach.
Couscous with Feta and Spinach
1 c. uncooked couscous
2 tbsp. vegetable or olive oil
salt
1 1/2 c. boiling water
A few handfuls of green leafy spinach leaves, chopped coarsely
3/4 c. feta
Put the oil and a little salt into a pan and heat up. Add the couscous and let it brown for about three minutes in the oil, stirring often to avoid burning.
Add the boiling water and take off the heat. Let it sit for about 5-10 minutes to absorb all the water. Mix in the spinach and feta (to taste - we LOVE cheese and so we put in about 3/4 c. but it's up to you). Add more salt to taste. Serve. Makes about 3 servings. Easily doubled.
Added note: We actually used lemon salt for this - we picked up a packet at IKEA and it's really good in small doses, and the flavor was perfect for this dish. However, regular salt will do nicely, though we always use kosher salt! We also plan to use some basil next time in place of some of the spinach.
Monday, July 6, 2009
Barbeque Pork Ribs
This is my mom's recipe. I don't think she made it up herself, but who knows? Well, Mom does so maybe she can answer that question. These are the reason I always pick up a rack or two of baby back ribs when they're on sale and the reason our grill always has a layer of goo on the bottom. (Although I usually cut the recipe in half when it's just for us ... for some reason I always make a full amount of the sauce, though. Don't know why ... )
4 pounds baby back pork ribs
2 jars (9 oz total) strained baby food peaches
1/3 cup ketchup
1/3 cup vinegar
2 Tablespoons soy sauce
1/2 cup brown sugar
2 teaspoons ground ginger
1 teaspoon salt
dash o' pepper
Rub the ribs with salt and pepper.
Cook bony side up on coals (or medium-low heat) for 20 minutes.
While that's going on, mix together the rest of the ingredients to make a sauce.
Flip the ribs and baste with sauce.
Repeat flipping and basting every 10 minutes for the next 40 minutes or so until they are done cooking.
4 pounds baby back pork ribs
2 jars (9 oz total) strained baby food peaches
1/3 cup ketchup
1/3 cup vinegar
2 Tablespoons soy sauce
1/2 cup brown sugar
2 teaspoons ground ginger
1 teaspoon salt
dash o' pepper
Rub the ribs with salt and pepper.
Cook bony side up on coals (or medium-low heat) for 20 minutes.
While that's going on, mix together the rest of the ingredients to make a sauce.
Flip the ribs and baste with sauce.
Repeat flipping and basting every 10 minutes for the next 40 minutes or so until they are done cooking.
Sunday, July 5, 2009
Penzey favorite
I bought a sampler pack from Penzey's with a gift card that my children gave me for Christmas. I've found a favorite. I use the Rocky Mountain seasoning on pork chops or chicken breasts and pan-grill them. Easy-cheesy and I love the taste. I also like the Salad Elegant seasoning used like this too. It is also very good on hamburgers. I haven't been eating a lot of pasta lately but they would probably be very good on that with a little olive oil...
Tuesday, June 30, 2009
Artichoke Chicken
We made this last night, and it was the best meal I've ever made with so few ingredients.
Artichoke Cream Chicken
4 boneless, skinless chicken breasts
1 small jar of marinated artichoke hearts (6 oz or so)
5 tbsp butter
Flour
1 c. milk
4 c. prepared instant white rice
Serves 4 (or 2 with leftovers for lunch, which is generally how we roll) from The Best of Mr. Food - Quick and Easy Recipes - Volume 2.
Put the chicken breasts between sheets of plastic wrap and go to town on them with a mallet (Christopher's weapon of choice) or a meat tenderizer (which we don't own). Pound them out until they're good and tender. On a plate or in a small casserole dish, put some flour. I added some salt, pepper, and ground oregano to my flour for some added flavor. Dredge the chicken on both sides, generously, with flour.
Melt 2 tbsps. butter in a large saucepan (you can use a large skillet, but ours is not big enough, so I use our pan that looks sort of like this - I find this helps with splatter as well). Put the chicken in and let it cook for about five minutes on each side on a medium-high heat. Don't move the chicken a lot or turn it over much, because you want to let the flour cook up nice and crispy and really stick to the chicken. Add more butter if you need it.
Meanwhile, in a small saucepan, begin melting the rest of your butter. Add three tablespoons of flour, and cook those together for a little bit. Then, slowly add the marinade from the jar of artichoke hearts and the milk. Stir together and let it cook until it gets bubbly and thickens, stirring occassionally to keep it from sticking. It should have the consistency of white gravy, pretty much. Add the artichokes and let it sit for a few minutes, and then serve over the chicken and over the white rice.
This was AWESOME. I couldn't wait to go home and eat the leftovers for lunch with Chris today. I would make this weekly - all we really had to buy special was the small jar of artichoke hearts, which I believe cost $1.50, and the meal fed us for two meals.
Artichoke Cream Chicken
4 boneless, skinless chicken breasts
1 small jar of marinated artichoke hearts (6 oz or so)
5 tbsp butter
Flour
1 c. milk
4 c. prepared instant white rice
Serves 4 (or 2 with leftovers for lunch, which is generally how we roll) from The Best of Mr. Food - Quick and Easy Recipes - Volume 2.
Put the chicken breasts between sheets of plastic wrap and go to town on them with a mallet (Christopher's weapon of choice) or a meat tenderizer (which we don't own). Pound them out until they're good and tender. On a plate or in a small casserole dish, put some flour. I added some salt, pepper, and ground oregano to my flour for some added flavor. Dredge the chicken on both sides, generously, with flour.
Melt 2 tbsps. butter in a large saucepan (you can use a large skillet, but ours is not big enough, so I use our pan that looks sort of like this - I find this helps with splatter as well). Put the chicken in and let it cook for about five minutes on each side on a medium-high heat. Don't move the chicken a lot or turn it over much, because you want to let the flour cook up nice and crispy and really stick to the chicken. Add more butter if you need it.
Meanwhile, in a small saucepan, begin melting the rest of your butter. Add three tablespoons of flour, and cook those together for a little bit. Then, slowly add the marinade from the jar of artichoke hearts and the milk. Stir together and let it cook until it gets bubbly and thickens, stirring occassionally to keep it from sticking. It should have the consistency of white gravy, pretty much. Add the artichokes and let it sit for a few minutes, and then serve over the chicken and over the white rice.
This was AWESOME. I couldn't wait to go home and eat the leftovers for lunch with Chris today. I would make this weekly - all we really had to buy special was the small jar of artichoke hearts, which I believe cost $1.50, and the meal fed us for two meals.
Thursday, June 25, 2009
My go-to quick lunch
My inaugural post for the website! Until recently, we have not had a dishwasher (living on a university campus will do that for you) and we had a meal plan, so cooking wasn't big for us. Now that we live in an off-campus apartment, we've started cooking a lot more.
That said, I don't like to mess with much for my lunches. I want something that I don't have to do much with besides heat up, but I don't do processed food lunches.
Jamie's Lunch Pasta
Cook up a bunch of penne pasta. I use whole grain, and half a box lasts me for about three meals, with fairly reasonable portions. Generally, I cook it and then just put all of it in the fridge.
The night before, I put about a third of the penne into a microwave safe container, put in a big handful of leafy spinach, and a combination of these ingredients:
leftover chicken breast, cut into pieces
sundried tomatoes
pine nuts
blue cheese
feta cheese
shaved parmesan cheese
olives
etc.
The key to this is that you can put in whatever, and provide a little variety each day with little to no effort.
In the morning, I put a little olive oil and some kosher salt in with it, seal it up, and bring it to work. A minute in the microwave heats the pasta and the oil, wilts the spinach leaves, and melts the cheese, giving you a cheesy olive oil sauce to mix up with it.
Easiest lunch I've ever made.
That said, I don't like to mess with much for my lunches. I want something that I don't have to do much with besides heat up, but I don't do processed food lunches.
Jamie's Lunch Pasta
Cook up a bunch of penne pasta. I use whole grain, and half a box lasts me for about three meals, with fairly reasonable portions. Generally, I cook it and then just put all of it in the fridge.
The night before, I put about a third of the penne into a microwave safe container, put in a big handful of leafy spinach, and a combination of these ingredients:
leftover chicken breast, cut into pieces
sundried tomatoes
pine nuts
blue cheese
feta cheese
shaved parmesan cheese
olives
etc.
The key to this is that you can put in whatever, and provide a little variety each day with little to no effort.
In the morning, I put a little olive oil and some kosher salt in with it, seal it up, and bring it to work. A minute in the microwave heats the pasta and the oil, wilts the spinach leaves, and melts the cheese, giving you a cheesy olive oil sauce to mix up with it.
Easiest lunch I've ever made.
Saturday, February 28, 2009
Mesquite Lime Chicken
serves 6
Found this one off the McCormick website.
1/4 cup fresh lime juice
3 tablespoons McCormick® Grill Mates® Mesquite Seasoning
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 pounds boneless skinless chicken breast halves
Mix lime juice, Mesquite Seasoning, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill over medium heat 12 to 15 minutes or until chicken is cooked through, turning frequently.
Found this one off the McCormick website.
1/4 cup fresh lime juice
3 tablespoons McCormick® Grill Mates® Mesquite Seasoning
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 pounds boneless skinless chicken breast halves
Mix lime juice, Mesquite Seasoning, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill over medium heat 12 to 15 minutes or until chicken is cooked through, turning frequently.
Friday, February 27, 2009
Caesar-Style Steak Sandwiches
serves four
My dad gave me a lifetime membership to a cooking club. I get the magazine every month and find at least one tip and recipe that I want to try. This month, we're trying this one. (Yes, we do grill during the winter. Doesn't everyone?)
1 1/2 lb. beef sirloin steak (about 1 1/2 inches thick)
3/4 teaspoon pepper
1 baguette, halved horizontally, cut crosswise into 4 pieces
2 tablespoons olive oil
1/2 cup refrigerated Caesar salad dressing
1 cup shaved Parmesan cheese*
8 romaine lettuce heart leaves
8 tomato slices
My dad gave me a lifetime membership to a cooking club. I get the magazine every month and find at least one tip and recipe that I want to try. This month, we're trying this one. (Yes, we do grill during the winter. Doesn't everyone?)
1 1/2 lb. beef sirloin steak (about 1 1/2 inches thick)
3/4 teaspoon pepper
1 baguette, halved horizontally, cut crosswise into 4 pieces
2 tablespoons olive oil
1/2 cup refrigerated Caesar salad dressing
1 cup shaved Parmesan cheese*
8 romaine lettuce heart leaves
8 tomato slices
Heat grill. Sprinkle steak with pepper. Grill, covered, over medium-high heat or coals 8 to 10 minutes for medium-rare, turning once. Remove steak; cover loosely with foil. Let stand 5 minutes before thinly slicing.
Meanwhile, brush cut sides of baguette with oil. Grill, covered, 1 to 2 minutes or until golden brown. Brush cut sides of bread with dressing; top bottom pieces with cheese, lettuce, tomatoes, steak and remaining bread.
Wednesday, February 25, 2009
Roasted Paprika Chicken
serves four
Another Everyday Food recipe to try. I tend to stick with either boneless, skinless chicken breasts or whole chickens when cooking. I thought I'd stretch my limits a little :)
1 tablespoon sweet paprika
Coarse salt and ground pepper
1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces
Preheat oven to 475 degrees, with racks in upper and lower thirds. In a small bowl, combine paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a large rimmed baking sheet; rub with spice mixture. Roast on upper rack, basting with pan drippings once, until an instant-read thermometer inserted in thickest part of a breast (avoiding bone) registers 165 degrees, 25 to 30 minutes.
When chicken is done, transfer to a plate, and loosely tent with aluminum foil (reserve baking sheet with drippings).
Another Everyday Food recipe to try. I tend to stick with either boneless, skinless chicken breasts or whole chickens when cooking. I thought I'd stretch my limits a little :)
1 tablespoon sweet paprika
Coarse salt and ground pepper
1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces
Preheat oven to 475 degrees, with racks in upper and lower thirds. In a small bowl, combine paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a large rimmed baking sheet; rub with spice mixture. Roast on upper rack, basting with pan drippings once, until an instant-read thermometer inserted in thickest part of a breast (avoiding bone) registers 165 degrees, 25 to 30 minutes.
When chicken is done, transfer to a plate, and loosely tent with aluminum foil (reserve baking sheet with drippings).
Sunday, February 22, 2009
Rotini and Cheese with Broccoli and Ham
serves six
Because you just can't have enough variations on macaroni and cheese. I have in my notes to make sure you whisk in the spices before you stir in the cheese* because as I recall, if you don't you end up with tongue-burning clumps of spices in your pasta. Which is no good if you're trying to convince your two-year-old to just try a bite.
4 quarts water
2 cups uncooked rotini (about 8 ounces corkscrew pasta)
1 (10-ounce) package frozen chopped broccoli
1/4 cup all-purpose flour
2 cups fat-free milk
1 1/2 cups (6 ounces) cubed light processed cheese (such as Velveeta Light)
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup chopped reduced-fat ham
Because you just can't have enough variations on macaroni and cheese. I have in my notes to make sure you whisk in the spices before you stir in the cheese* because as I recall, if you don't you end up with tongue-burning clumps of spices in your pasta. Which is no good if you're trying to convince your two-year-old to just try a bite.
4 quarts water
2 cups uncooked rotini (about 8 ounces corkscrew pasta)
1 (10-ounce) package frozen chopped broccoli
1/4 cup all-purpose flour
2 cups fat-free milk
1 1/2 cups (6 ounces) cubed light processed cheese (such as Velveeta Light)
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup chopped reduced-fat ham
Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.
While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.
Remove from heat; stir in cheese and next 4 ingredients* (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.
Saturday, February 21, 2009
Cheese Delight Chicken
This is another recipe from Joanna's and my childhood. It was a favorite of mine because after it was cooked and eaten, the spilled coating in the bottom of the dish could be scooped out with a fork and eaten as a cheesy crunchy treat! Mom and I would partake without fail. I don't recall Joanna or Dad being very interested in our greasy little piece of heaven.
Ingredients
Boneless chicken breasts
1 clove garlic
1/2 c. oil
1 c. bread crumbs
1/2 c. finely grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/8 tsp. pepper
1 tsp. salt
Steps
Ingredients
Boneless chicken breasts
1 clove garlic
1/2 c. oil
1 c. bread crumbs
1/2 c. finely grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/8 tsp. pepper
1 tsp. salt
Steps
- Add garlic to oil and let stand for 20 mins.
- Preheat oven to 350
- Remove garlic from oil.
- Mix bread crumbs, cheeses, pepper and salt.
- Dip chicken in oil, then crumb mixture. Place in a large shallow baking pan: tucking sides under to form meat roll.
- Pour remaining oil over chicken pieces.
- Bake uncovered for about 45 mins or until done.
Friday, February 20, 2009
Skillet Pizza Caserole
Been meaning to add this one for a few weeks now. We are having it tonight, so it seemed apropos. We both love this recipe. It is one of the few that Jenny can count on me cleaning out the leftovers.
Ingredients
1 1/2 lbs. ground beef
2 c. marinara sauce
1 1/2 c. shredded mozzarella
1 (10 oz.) package refrigerated pizza dough
1 Tbs. grated Parmesan
Steps
Ingredients
1 1/2 lbs. ground beef
2 c. marinara sauce
1 1/2 c. shredded mozzarella
1 (10 oz.) package refrigerated pizza dough
1 Tbs. grated Parmesan
Steps
- Preheat oven to 425. Cook beef in ovenproof or cast-iron skillet over medium-high heat. Drain and return to skillet.
- Add marinara sauce; mix well. Sprinkle mozzarella over top.
- Unroll pizza dough and spread over mixture in skillet. Trim any excess with scissors.
- Sprinkle top of dough with Parmesan. Bake in skillet until crust is brown, about 15 mins. Remove from oven and let stand about 5 mins.
Thursday, February 19, 2009
Grilled Greek Chicken Kebabs with Mint-Feta Sauce
serves four
At some point during my freshman year at LSU, my best friend Stacy took me to a Greek-Lebanese Cafe. I had never had Greek food in my life, but was too embarrassed to refuse. Thank goodness. Now I love hummus and gyros and pita and feta and all manner of Greek flavors. We've had these Greek kebabs before and they were delicious!
I made the mint sauce this time and it was SUPER minty. We were not fans. Next time we'll stick with a more traditional tzatziki sauce.
1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and ground pepper
1/2 cup crumbled feta (2 ounces)
1/4 cup plain low-fat yogurt
1 cup fresh mint leaves
In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.
At some point during my freshman year at LSU, my best friend Stacy took me to a Greek-Lebanese Cafe. I had never had Greek food in my life, but was too embarrassed to refuse. Thank goodness. Now I love hummus and gyros and pita and feta and all manner of Greek flavors. We've had these Greek kebabs before and they were delicious!
I made the mint sauce this time and it was SUPER minty. We were not fans. Next time we'll stick with a more traditional tzatziki sauce.
1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and ground pepper
1/2 cup crumbled feta (2 ounces)
1/4 cup plain low-fat yogurt
1 cup fresh mint leaves
In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.
Sunday, February 15, 2009
French Toast Apple Bake
serves six or so
In our Sunday School class, we take turns bringing in breakfast for the class. I like things we can make ahead. After our first experience with the Breakfast Pizza, we decided that trying to prepare everything the morning of just creates too much stress (and yelling). Today was our turn again so we made this. It has absolutely no redeeming qualities ... which means that of course it was delicious.
Side note: Putting a cookie sheet underneath the pan to catch overflow while cooking is a good idea. Letting it overflow and THEN putting a cookie sheet on the bottom rack of your oven results in an oven fire :) Just so you know. (And just in case you're in the kitchen taking the kids out of their high chairs and you look over and see flames in your oven, FIRST turn off the oven (DO NOT OPEN THE DOOR) and then unfasten the kids as fast as possible and shove them in the living room to go yell for Daddy. And once the fire is out and cleaned up ... put some bowls of vinegar around your house and in your oven to absorb the smoke smell.)
3/4 C butter, melted
1 C brown sugar
1 tsp cinnamon (more, if your palate pleases)
2 (21 oz) cans apple pie filling
15 to 18 slices white bread
8 eggs
1 3/4 to 2 C milk
1 1/2 tsp vanilla extract
Syrup (for later)
Grease/Pam/Butter a 9X13 baking dish
Pour butter into the dish and then sprinkle brown sugar and cinnamon into the dish.
Top with the apple pie filling.
In a mixing bowl whisk together eggs, milk and vanilla
Layer the bread slices on top of the apple pie filling, pressing down firmly so that they get all nice and smooshed down onto the apple pie/butter mixture. You can alternate layers of bread with pouring the egg mixture so that every layer is thoroughly saturated. Make sure that you pour SLOWLY, so as to avoid spillovers
Cover with aluminum foil and refrigerate overnight.
Uncover and bake at 350 for 1 hour.
Drizzle with syrup and put in the broiler for a few minutes to caramelize.
In our Sunday School class, we take turns bringing in breakfast for the class. I like things we can make ahead. After our first experience with the Breakfast Pizza, we decided that trying to prepare everything the morning of just creates too much stress (and yelling). Today was our turn again so we made this. It has absolutely no redeeming qualities ... which means that of course it was delicious.
Side note: Putting a cookie sheet underneath the pan to catch overflow while cooking is a good idea. Letting it overflow and THEN putting a cookie sheet on the bottom rack of your oven results in an oven fire :) Just so you know. (And just in case you're in the kitchen taking the kids out of their high chairs and you look over and see flames in your oven, FIRST turn off the oven (DO NOT OPEN THE DOOR) and then unfasten the kids as fast as possible and shove them in the living room to go yell for Daddy. And once the fire is out and cleaned up ... put some bowls of vinegar around your house and in your oven to absorb the smoke smell.)
3/4 C butter, melted
1 C brown sugar
1 tsp cinnamon (more, if your palate pleases)
2 (21 oz) cans apple pie filling
15 to 18 slices white bread
8 eggs
1 3/4 to 2 C milk
1 1/2 tsp vanilla extract
Syrup (for later)
Grease/Pam/Butter a 9X13 baking dish
Pour butter into the dish and then sprinkle brown sugar and cinnamon into the dish.
Top with the apple pie filling.
In a mixing bowl whisk together eggs, milk and vanilla
Layer the bread slices on top of the apple pie filling, pressing down firmly so that they get all nice and smooshed down onto the apple pie/butter mixture. You can alternate layers of bread with pouring the egg mixture so that every layer is thoroughly saturated. Make sure that you pour SLOWLY, so as to avoid spillovers
Cover with aluminum foil and refrigerate overnight.
Uncover and bake at 350 for 1 hour.
Drizzle with syrup and put in the broiler for a few minutes to caramelize.
Thursday, February 12, 2009
Italian Pot Pies
serves four
Another one from Everyday Food. We're giving this a try tonight to see how it goes. It sounded interesting ...
Oh yum! The biscuit topping was so good. And the flavors in the meat were delicious as well. This one joins the regular rotation for sure!
1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
Coarse salt and ground pepper
1 pound ground beef sirloin, thawed if frozen
2 cups homemade or best-quality store-bought tomato sauce
1 cup all-purpose flour (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk
Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
Another one from Everyday Food. We're giving this a try tonight to see how it goes. It sounded interesting ...
Oh yum! The biscuit topping was so good. And the flavors in the meat were delicious as well. This one joins the regular rotation for sure!
1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
Coarse salt and ground pepper
1 pound ground beef sirloin, thawed if frozen
2 cups homemade or best-quality store-bought tomato sauce
1 cup all-purpose flour (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk
Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
Wednesday, February 11, 2009
Honey Chicken Skewers
serves four
These were on the same page as the Teriyaki Burgers in the Real Simple magazine. They sounded good as well so on the menu they went.
1/2 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts
Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.
Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.
These were on the same page as the Teriyaki Burgers in the Real Simple magazine. They sounded good as well so on the menu they went.
1/2 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts
Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.
Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.
Saturday, February 7, 2009
Quick Grilled Chicken
serves six
This is off the McCormick website. We grill chicken this way quite a bit. It gives the chicken a great flavor, but it's not overwhelmingly taco-flavored. I'll grill more than we can eat to have extra chicken leftover for salad or sandwiches or casseroles. Yum.
1 package McCormick® Taco Seasoning Mix
1/2 cup oil
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vinegar
2 pounds boneless skinless chicken breast halves
Mix Seasoning Mix, oil, water, lemon juice and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Broil or grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently.
This is off the McCormick website. We grill chicken this way quite a bit. It gives the chicken a great flavor, but it's not overwhelmingly taco-flavored. I'll grill more than we can eat to have extra chicken leftover for salad or sandwiches or casseroles. Yum.
1 package McCormick® Taco Seasoning Mix
1/2 cup oil
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vinegar
2 pounds boneless skinless chicken breast halves
Mix Seasoning Mix, oil, water, lemon juice and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Broil or grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently.
Wednesday, February 4, 2009
Teriyaki-Glazed Burgers
serves four
One from Real Simple magazine. I just needed something for dinner that used ground beef, but wasn't meatloaf or some homemade form of Hamburger Helper. Oh, and if it broke out of the Italian theme I've got going lately, all the better. We did not serve ours on English muffins. The kids and I ate ours without buns and Dave used slices of bread. I also didn't trouble with the tomatoes or cucumber. Instead I heated up some leftover fries from Chik Fil A and called it good. We just bought a cheap jar of Kroger brand teriyaki sauce.
Results: The flavor wasn't very teriyaki. If I make these again (and I might since I have most of a bottle of teriyaki sauce left), I think I'd mix in some teriyaki sauce with the meat when forming the patties. We liked the flavor, there just wasn't enough of it :)
1 1/2 pounds ground beef
Kosher salt and pepper
1/4 cup teriyaki sauce
4 English muffins, split
1 pint cherry or grape tomatoes
3 Kirby cucumbers, cut into spears
One from Real Simple magazine. I just needed something for dinner that used ground beef, but wasn't meatloaf or some homemade form of Hamburger Helper. Oh, and if it broke out of the Italian theme I've got going lately, all the better. We did not serve ours on English muffins. The kids and I ate ours without buns and Dave used slices of bread. I also didn't trouble with the tomatoes or cucumber. Instead I heated up some leftover fries from Chik Fil A and called it good. We just bought a cheap jar of Kroger brand teriyaki sauce.
Results: The flavor wasn't very teriyaki. If I make these again (and I might since I have most of a bottle of teriyaki sauce left), I think I'd mix in some teriyaki sauce with the meat when forming the patties. We liked the flavor, there just wasn't enough of it :)
1 1/2 pounds ground beef
Kosher salt and pepper
1/4 cup teriyaki sauce
4 English muffins, split
1 pint cherry or grape tomatoes
3 Kirby cucumbers, cut into spears
Heat grill to medium-high. Form the beef into four 1/2-inch-thick patties and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Grill the burgers to the desired doneness, 4 to 5 minutes per side for medium, basting with the teriyaki sauce during the last 2 minutes of cooking. Grill the English muffins until toasted, 1 to 2 minutes per side.
Sandwich the burgers in the muffins. Serve with the tomatoes and cucumbers.
Tuesday, January 27, 2009
Skinner's Lasagna
serves 6-8
This is the lasagna recipe in my mom's cookbook. The same one on the box of Skinner lasagna noodles. If I'm making it just as a regular weeknight meal for our family, I make the whole recipe, but assemble it into two smaller pans (I use my 8x8 Pyrex for the one I'll be cooking that night and put the other half in my 11-cup Pyrex Rectangular Storage Plus** [because it has a cover]) and then put one in our freezer for dinner another time. I don't cook it before freezing. If it's been frozen, I take it out of the freezer to thaw and just cook it like the recipe calls for. It's my version of frozen lasagna.
I love this recipe. It's not difficult to make at all. Especially since you don't cook the noodles before assembling the lasagna. Plus, it tastes really, really good!
1 lb. ground beef
3 1/2 C. spaghetti sauce (28-32 oz jar)
1-1/2 C. water
15 oz ricotta cheese
2 C. shredded mozzarella
1/2 C. grated Parmesan cheese
2 eggs
1/4 C. chopped parsley
1/2 TSP. salt
1/4 TSP. pepper
9 uncooked skinner lasagna noodles
Preheat oven to 350.
In a saucepan, brown meat; add spaghetti sauce and water; let simmer for 10 minutes.
In a bowl, mix ricotta, mozzarella, Parmesan cheese, eggs, parsley, salt, and pepper.
In 13x9 dish, pour 1 cup of sauce on bottom. Place three uncooked noodles lengthwise on top of the sauce. Pour 1 cup of sauce over the noodles, then add half the cheese mixture over the sauce. Repeat noodles, sauce, cheese. Place the last three noodles on the top and pour the remaining sauce over the lasagna.
Cover with aluminum foil and bake for 50-55 minutes.
Uncover and bake for 10 more minutes. (If you like it extra cheesy, you can top with extra mozzarella cheese at this point.)
**I did not know they had other sizes of that pan available! I'm a little too excited about that :)
This is the lasagna recipe in my mom's cookbook. The same one on the box of Skinner lasagna noodles. If I'm making it just as a regular weeknight meal for our family, I make the whole recipe, but assemble it into two smaller pans (I use my 8x8 Pyrex for the one I'll be cooking that night and put the other half in my 11-cup Pyrex Rectangular Storage Plus** [because it has a cover]) and then put one in our freezer for dinner another time. I don't cook it before freezing. If it's been frozen, I take it out of the freezer to thaw and just cook it like the recipe calls for. It's my version of frozen lasagna.
I love this recipe. It's not difficult to make at all. Especially since you don't cook the noodles before assembling the lasagna. Plus, it tastes really, really good!
1 lb. ground beef
3 1/2 C. spaghetti sauce (28-32 oz jar)
1-1/2 C. water
15 oz ricotta cheese
2 C. shredded mozzarella
1/2 C. grated Parmesan cheese
2 eggs
1/4 C. chopped parsley
1/2 TSP. salt
1/4 TSP. pepper
9 uncooked skinner lasagna noodles
Preheat oven to 350.
In a saucepan, brown meat; add spaghetti sauce and water; let simmer for 10 minutes.
In a bowl, mix ricotta, mozzarella, Parmesan cheese, eggs, parsley, salt, and pepper.
In 13x9 dish, pour 1 cup of sauce on bottom. Place three uncooked noodles lengthwise on top of the sauce. Pour 1 cup of sauce over the noodles, then add half the cheese mixture over the sauce. Repeat noodles, sauce, cheese. Place the last three noodles on the top and pour the remaining sauce over the lasagna.
Cover with aluminum foil and bake for 50-55 minutes.
Uncover and bake for 10 more minutes. (If you like it extra cheesy, you can top with extra mozzarella cheese at this point.)
**I did not know they had other sizes of that pan available! I'm a little too excited about that :)
Monday, January 26, 2009
Pumpkin and Sunflower Seeds
makes two cups
I got this recipe out of my Mennonite cookbook, More With Less. I get my pumpkin seeds already shelled from a local co-op and I also buy my shelled sunflower seeds there. I don't make a huge effort to look for shells in the sunflower seeds; I just kind of keep an eye out during the stirring portions of the recipes. Julia and Dax love these.
I suppose you could make them with olive oil rather than butter. I haven't. I like butter. And you don't have to use these seasonings, either. Feel free to branch out.
2 cups seeds (I use pumpkin and sunflower seeds)
1 TBS butter
1 teas Worcestershire sauce
a bit of garlic powder, onion powder and seasoned salt (I use Lawry's)
Turn the oven to 250 degrees.
Put the seeds in a bowl.
Melt butter then stir in Worcestershire sauce and seasonings (to taste). Pour onto seeds. Stir and dump onto cookie sheet. Spread into thin layer.
Cook for one hour (or until toasty brown), stirring every 15 minutes or so.
Cool and eat!
I got this recipe out of my Mennonite cookbook, More With Less. I get my pumpkin seeds already shelled from a local co-op and I also buy my shelled sunflower seeds there. I don't make a huge effort to look for shells in the sunflower seeds; I just kind of keep an eye out during the stirring portions of the recipes. Julia and Dax love these.
I suppose you could make them with olive oil rather than butter. I haven't. I like butter. And you don't have to use these seasonings, either. Feel free to branch out.
2 cups seeds (I use pumpkin and sunflower seeds)
1 TBS butter
1 teas Worcestershire sauce
a bit of garlic powder, onion powder and seasoned salt (I use Lawry's)
Turn the oven to 250 degrees.
Put the seeds in a bowl.
Melt butter then stir in Worcestershire sauce and seasonings (to taste). Pour onto seeds. Stir and dump onto cookie sheet. Spread into thin layer.
Cook for one hour (or until toasty brown), stirring every 15 minutes or so.
Cool and eat!
Sunday, January 25, 2009
Applesauce Bread
makes one loaf or 12 muffins
Jackie stayed with us for a week after Dax was born helping us adjust to life with two kids. One of the great ideas she had was to cook huge batches of muffins and freeze them thereby providing Julia with a good breakfast even if her mom slacked off the rest of the day :) This recipe was one of Julia's favorites. (I don't know what book she got the recipe from.)
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups applesauce
2/3 cup sugar
2 Tablespoons vegetable oil
2 egg whites (or one egg)
1/4 cup low-fat milk
Preheat the oven to 350 degrees.
In a medium-sized bowl, combine the flour, baking soda, baking powder, cinnamon and nutmeg. In a large bowl, combine the applesauce, sugar, oil, egg whites and milk; mix well. Gradually add the flour mixture and mix until blended.
Pour into a 9x5 inch loaf pan that has been coated with nonstick cooking spray. (Or a 12-cup muffin pan) Bake for 55 to 60 minutes (25 to 35 minutes for muffins) or until a wooden toothpick comes out clean. Remove from pan and cool on wire rack.
Jackie stayed with us for a week after Dax was born helping us adjust to life with two kids. One of the great ideas she had was to cook huge batches of muffins and freeze them thereby providing Julia with a good breakfast even if her mom slacked off the rest of the day :) This recipe was one of Julia's favorites. (I don't know what book she got the recipe from.)
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups applesauce
2/3 cup sugar
2 Tablespoons vegetable oil
2 egg whites (or one egg)
1/4 cup low-fat milk
Preheat the oven to 350 degrees.
In a medium-sized bowl, combine the flour, baking soda, baking powder, cinnamon and nutmeg. In a large bowl, combine the applesauce, sugar, oil, egg whites and milk; mix well. Gradually add the flour mixture and mix until blended.
Pour into a 9x5 inch loaf pan that has been coated with nonstick cooking spray. (Or a 12-cup muffin pan) Bake for 55 to 60 minutes (25 to 35 minutes for muffins) or until a wooden toothpick comes out clean. Remove from pan and cool on wire rack.
Saturday, January 24, 2009
Chicken and Dumplings
serves four
From my mom's cookbook. She says this one has a tendency to boil over if the lid is on too tight. She's right. I would also add that it has a tendency to scorch the bottom of your pan and the chicken if you forget to turn down the stove between browning the chicken pieces and letting them simmer. Learn from my mistakes. I like this recipe, but haven't tried it yet with the new Heart Smart trans-fat free Bisquick. Somehow I bet it won't be as tasty ...
Chicken pieces
1 cup Bisquick mix
2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon pepper
2 Tablespoons shortening
1 Tablespoon butter
1 can cream of chicken soup
1 1/2 cup milk
Dumpling dough (recipe on Bisquick box**)
1/2 teaspoon parsley flakes
1/4 teaspoon poultry seasoning
Mix baking mix, salt, paprika and pepper in a bag. Shake 2-3 pieces of chicken at a time to coat thoroughly.
Melt shortening and butter in a large skillet or Dutch oven. Brown chicken thoroughly on all sides and remove from pan. Drain fat.
Stir soup and milk together in pan. Add chicken. Cover and simmer for about 1 hour or until chicken is tender.
Twenty minutes before the end of cooking time, prepare dumpling dough as directed on baking mix package adding parsley flakes and poultry seasoning before mixing in liquid. Drop dough by spoonfuls onto hot broth. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
**Dumpling Dough
2 1/4 cups Bisquick
2/3 cup milk
Mix
From my mom's cookbook. She says this one has a tendency to boil over if the lid is on too tight. She's right. I would also add that it has a tendency to scorch the bottom of your pan and the chicken if you forget to turn down the stove between browning the chicken pieces and letting them simmer. Learn from my mistakes. I like this recipe, but haven't tried it yet with the new Heart Smart trans-fat free Bisquick. Somehow I bet it won't be as tasty ...
Chicken pieces
1 cup Bisquick mix
2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon pepper
2 Tablespoons shortening
1 Tablespoon butter
1 can cream of chicken soup
1 1/2 cup milk
Dumpling dough (recipe on Bisquick box**)
1/2 teaspoon parsley flakes
1/4 teaspoon poultry seasoning
Mix baking mix, salt, paprika and pepper in a bag. Shake 2-3 pieces of chicken at a time to coat thoroughly.
Melt shortening and butter in a large skillet or Dutch oven. Brown chicken thoroughly on all sides and remove from pan. Drain fat.
Stir soup and milk together in pan. Add chicken. Cover and simmer for about 1 hour or until chicken is tender.
Twenty minutes before the end of cooking time, prepare dumpling dough as directed on baking mix package adding parsley flakes and poultry seasoning before mixing in liquid. Drop dough by spoonfuls onto hot broth. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
**Dumpling Dough
2 1/4 cups Bisquick
2/3 cup milk
Mix
Friday, January 23, 2009
Caramel Delight
serves 1-15 (depending on if Joanna's eating or not)
This is my favorite dessert of all time. If I only had one dessert I could eat for the rest of my life, this would be it. Really. If I get a craving, but don't want to take up a huge amount of space in my freezer, I'll make the crumb topping and store it in the fridge. Then (as long as I have caramel and vanilla ice cream) I can make an individual portion whenever I like. One of these days I might even get really motivated and make my own caramel sauce.
1 1/2 cups flour
1/2 cup brown sugar
1 cup butter, melted
1 cup oatmeal
1 cup chopped nuts
1/2 gallon vanilla ice cream
1 jar (6 ounces) caramel topping (my mom swears by Mrs. Richardson's)
Combine flour, oats, brown sugar and nuts. Stir in melted butter. Spread in thin layer on cookie sheet. Bake at 350 degrees for 20 minutes or until brown. Cool and crumble.
Put 1/2 of crumbs in 9x12 inch pan; drizzle with caramel topping. Cover with softened ice cream, then top with remaining crumbs. (And an extra drizzle of caramel if you're feeling dangerous) Freeze until firm
This is my favorite dessert of all time. If I only had one dessert I could eat for the rest of my life, this would be it. Really. If I get a craving, but don't want to take up a huge amount of space in my freezer, I'll make the crumb topping and store it in the fridge. Then (as long as I have caramel and vanilla ice cream) I can make an individual portion whenever I like. One of these days I might even get really motivated and make my own caramel sauce.
1 1/2 cups flour
1/2 cup brown sugar
1 cup butter, melted
1 cup oatmeal
1 cup chopped nuts
1/2 gallon vanilla ice cream
1 jar (6 ounces) caramel topping (my mom swears by Mrs. Richardson's)
Combine flour, oats, brown sugar and nuts. Stir in melted butter. Spread in thin layer on cookie sheet. Bake at 350 degrees for 20 minutes or until brown. Cool and crumble.
Put 1/2 of crumbs in 9x12 inch pan; drizzle with caramel topping. Cover with softened ice cream, then top with remaining crumbs. (And an extra drizzle of caramel if you're feeling dangerous) Freeze until firm
Thursday, January 22, 2009
Crispy Garlic Potatoes
serves four
Yum, potatoes. Any side dish that combines them with garlic is a winner ... it would be perfect if it included cheese :)
2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 1/2 pounds red new potatoes, sliced 1 inch thick
Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
Yum, potatoes. Any side dish that combines them with garlic is a winner ... it would be perfect if it included cheese :)
2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 1/2 pounds red new potatoes, sliced 1 inch thick
Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
Wednesday, January 21, 2009
Hummus
makes about five cups
We love hummus. And this is some of the best we've had :) I highly recommend making it in advance; it need to chill for about two hours before you do a final taste test and add more lemon or salt.
2 cans garbanzo beans
1 cup tahini
lemon juice (I start with about 2-3 TBS and add more if I need to)
3-4 cloves mashed garlic (I end up with closer to 5 cloves)
salt to taste (I start with about 1/2 to 3/4 of a teaspoon)
olive oil
Drain 1 can of garbanzos. Dump both cans of garbanzos into a food processor; blend until smooth. Add in garlic and blend a bit more.
Put in a large bowl with tahini, lemon and salt. Mix well.
If you need to, you can add some warm water until it reaches the consistency desired. Or olive oil.
Refrigerate for several hours. Garnish with olive oil to serve.
We love hummus. And this is some of the best we've had :) I highly recommend making it in advance; it need to chill for about two hours before you do a final taste test and add more lemon or salt.
2 cans garbanzo beans
1 cup tahini
lemon juice (I start with about 2-3 TBS and add more if I need to)
3-4 cloves mashed garlic (I end up with closer to 5 cloves)
salt to taste (I start with about 1/2 to 3/4 of a teaspoon)
olive oil
Drain 1 can of garbanzos. Dump both cans of garbanzos into a food processor; blend until smooth. Add in garlic and blend a bit more.
Put in a large bowl with tahini, lemon and salt. Mix well.
If you need to, you can add some warm water until it reaches the consistency desired. Or olive oil.
Refrigerate for several hours. Garnish with olive oil to serve.
Tuesday, January 20, 2009
Basic Tomato Sauce
makes six cups
We'll give this one from Everyday Food a try. I've been looking for a good tomato sauce. We eat a ton of pizza and spaghetti in this house so if I could find one that could do double duty, that'd be great. I'll even settle for a good sauce that I can add things to depending on the need: mushrooms for Dave, pizza seasoning for pizzas, etc. So this is on my list to make when I have some time ... I'll let you know how it is in a couple of years.
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic
2 cans (28 ounces) whole tomatoes in juice
1/4 teaspoon dried oregano
Coarse salt and ground pepper
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
Add two 28-ounce cans whole tomatoes in juice and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 20 to 30 minutes. Season with coarse salt and ground pepper.
We'll give this one from Everyday Food a try. I've been looking for a good tomato sauce. We eat a ton of pizza and spaghetti in this house so if I could find one that could do double duty, that'd be great. I'll even settle for a good sauce that I can add things to depending on the need: mushrooms for Dave, pizza seasoning for pizzas, etc. So this is on my list to make when I have some time ... I'll let you know how it is in a couple of years.
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic
2 cans (28 ounces) whole tomatoes in juice
1/4 teaspoon dried oregano
Coarse salt and ground pepper
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
Add two 28-ounce cans whole tomatoes in juice and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 20 to 30 minutes. Season with coarse salt and ground pepper.
Monday, January 19, 2009
Zucchini Quesadillas
serves four
This recipe is from Everyday Food. Martha Stewart's magazine. I know, you have visions of fancy napkins and silver plated frying pans, but it's not like that. I promise. These recipes are quick, simple and (best of all) typically use things you already have in your pantry. Er ... most of them aren't exceptionally healthy though. I'll admit I didn't have very high expectations for these, but they turned out really great! Next summer when the zucchini is abundant as water, we'll have yet another recipe to cook!
Serves four? Well, in our family, it only serves two :) And I didn't even attempt flipping the quesadillas over. I also don't think they need to be brushed with oil. Personal preference. I left out the cilantro and used fresh corn. I've had good luck freezing chicken quesadillas, but haven't tried to freeze these.
4 tablespoons olive oil
1 onion, coarsely chopped
Salt
4 cloves garlic , minced
2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
1 cup frozen corn kernels (4 ounces)
1/4 cup chopped fresh cilantro (optional)
4 (8-inch) flour tortillas
2 cups grated pepper jack cheese
Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.
This recipe is from Everyday Food. Martha Stewart's magazine. I know, you have visions of fancy napkins and silver plated frying pans, but it's not like that. I promise. These recipes are quick, simple and (best of all) typically use things you already have in your pantry. Er ... most of them aren't exceptionally healthy though. I'll admit I didn't have very high expectations for these, but they turned out really great! Next summer when the zucchini is abundant as water, we'll have yet another recipe to cook!
Serves four? Well, in our family, it only serves two :) And I didn't even attempt flipping the quesadillas over. I also don't think they need to be brushed with oil. Personal preference. I left out the cilantro and used fresh corn. I've had good luck freezing chicken quesadillas, but haven't tried to freeze these.
4 tablespoons olive oil
1 onion, coarsely chopped
Salt
4 cloves garlic , minced
2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
1 cup frozen corn kernels (4 ounces)
1/4 cup chopped fresh cilantro (optional)
4 (8-inch) flour tortillas
2 cups grated pepper jack cheese
Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.
Sunday, January 18, 2009
Chicken and Sausage Gumbo
serves 8-10
My mom gave me this recipe. She got it from one of her friends. It makes an easy, great tasting gumbo. And, yes, you cook most of it in the microwave!! This is our current "company" meal. I try to cook this the night before we're going to eat it. If it's cold enough, I stick the pot (with the lid on!) out in the garage overnight. It it's not cold enough, I store it in the fridge. Then the next day, I just heat it up on the stove and make my rice. To serve, just have the bowls ready and let everyone get a scoop of rice and then top with the gumbo. Leftovers are measured out in one-cup portions and frozen in Ziplocs. (I freeze the leftover rice the same way ... separate bags from the gumbo.) Then I have lunches ready to heat and eat!
I don't add okra because I don't like it. And the Conecuh sausage is a Mississippi or Alabama thing and we can't find it up here in TN. Edit: I have found it at the "new" Kroger by the church. So I use either andouille sausage or just some smoked sausage. Word of warning: If you try to use turkey sausage, it turns out pretty dry and not nearly as flavorful. I use chicken thighs (and the boneless thighs are the easiest to prepare).
2/3 cup oil
2/3 cup flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
4 cloves garlic
¼ cup parsley
4 chopped green onions
2 tsp pepper
1 tsp garlic salt
1 tsp paprika
1 Tbsp salt
1 can tomato paste
8 cups chicken broth
1 can stewed tomatoes
1 pkg (12 oz) frozen okra
2 lb. chicken, chopped
1 lb. Conecuh sausage
Put oil & flour in container and microwave for 4 min.; add onion, celery, & bell pepper and microwave 3 min.; add parsley, garlic, green onions and microwave 2 min. Put all in large pot and add rest of ingredients. Cook 1 hour.
My mom gave me this recipe. She got it from one of her friends. It makes an easy, great tasting gumbo. And, yes, you cook most of it in the microwave!! This is our current "company" meal. I try to cook this the night before we're going to eat it. If it's cold enough, I stick the pot (with the lid on!) out in the garage overnight. It it's not cold enough, I store it in the fridge. Then the next day, I just heat it up on the stove and make my rice. To serve, just have the bowls ready and let everyone get a scoop of rice and then top with the gumbo. Leftovers are measured out in one-cup portions and frozen in Ziplocs. (I freeze the leftover rice the same way ... separate bags from the gumbo.) Then I have lunches ready to heat and eat!
I don't add okra because I don't like it. And the Conecuh sausage is a Mississippi or Alabama thing and we can't find it up here in TN. Edit: I have found it at the "new" Kroger by the church. So I use either andouille sausage or just some smoked sausage. Word of warning: If you try to use turkey sausage, it turns out pretty dry and not nearly as flavorful. I use chicken thighs (and the boneless thighs are the easiest to prepare).
2/3 cup oil
2/3 cup flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
4 cloves garlic
¼ cup parsley
4 chopped green onions
2 tsp pepper
1 tsp garlic salt
1 tsp paprika
1 Tbsp salt
1 can tomato paste
8 cups chicken broth
1 can stewed tomatoes
1 pkg (12 oz) frozen okra
2 lb. chicken, chopped
1 lb. Conecuh sausage
Put oil & flour in container and microwave for 4 min.; add onion, celery, & bell pepper and microwave 3 min.; add parsley, garlic, green onions and microwave 2 min. Put all in large pot and add rest of ingredients. Cook 1 hour.
Saturday, January 17, 2009
Couscous Salad
serves 6-8
Yes, indeed, another CL recipe. This is a great side dish when you're serving Greek or Mediterranean foods. Or to take on a picnic during the summer. It tastes great the day you make it, but also as leftovers straight from the fridge! I leave out the scallions and often use a regular cucumber with the seeds removed.
10 ounces couscous
6 scallions, trimmed and sliced
4 Roma tomatoes, quartered
1 seedless cucumber, sliced into half-moons
1/2 cup feta, crumbled
3 Tbs fresh lemon juice
2 Tbs extra-virgin olive oil
salt and pepper to taste
Place the couscous in a large bowl and pour 1 1/2 cups boiling water over the top. Cover and let stand for 5 minutes before fluffing with a fork.
Stir in rest of ingredients.
Yes, indeed, another CL recipe. This is a great side dish when you're serving Greek or Mediterranean foods. Or to take on a picnic during the summer. It tastes great the day you make it, but also as leftovers straight from the fridge! I leave out the scallions and often use a regular cucumber with the seeds removed.
10 ounces couscous
6 scallions, trimmed and sliced
4 Roma tomatoes, quartered
1 seedless cucumber, sliced into half-moons
1/2 cup feta, crumbled
3 Tbs fresh lemon juice
2 Tbs extra-virgin olive oil
salt and pepper to taste
Place the couscous in a large bowl and pour 1 1/2 cups boiling water over the top. Cover and let stand for 5 minutes before fluffing with a fork.
Stir in rest of ingredients.
Friday, January 16, 2009
Breakfast Pizza
serves four
This is a recipe from my Betty Crocker cookbook. We made this one Sunday to bring to our Sunday School class. We bought two full-sized crusts and used a roll of breakfast sausage (which we browned first) rather than sausage links. We also made one of the pizzas with diced, cooked bacon (one whole package) as a substitute for the sausage. We did not pre-bake the crusts, but we should have. Dave and Julia stopped by Pizza Hut the night before to get two boxes to carry our pizzas to church. :)
1 package (8 ounces) frozen brown-and-serve pork sausage links, cut into 1/2-inch pieces
6 eggs, beaten
4 ready-to-serve pizza crusts, 6 inches in diameter
1 1/2 cups shredded Cheddar cheese (6 ounces)
Heat oven to 400°F. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook sausage in skillet about 3 minutes, stirring occasionally, until brown; drain. Remove sausage from skillet; set aside.
Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.
Place pizza crusts on ungreased cookie sheets. Sprinkle with half of the cheese. Top each with eggs and sausage. Sprinkle with remaining cheese. Bake 10 to 12 minutes or until cheese is melted.
This is a recipe from my Betty Crocker cookbook. We made this one Sunday to bring to our Sunday School class. We bought two full-sized crusts and used a roll of breakfast sausage (which we browned first) rather than sausage links. We also made one of the pizzas with diced, cooked bacon (one whole package) as a substitute for the sausage. We did not pre-bake the crusts, but we should have. Dave and Julia stopped by Pizza Hut the night before to get two boxes to carry our pizzas to church. :)
1 package (8 ounces) frozen brown-and-serve pork sausage links, cut into 1/2-inch pieces
6 eggs, beaten
4 ready-to-serve pizza crusts, 6 inches in diameter
1 1/2 cups shredded Cheddar cheese (6 ounces)
Heat oven to 400°F. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook sausage in skillet about 3 minutes, stirring occasionally, until brown; drain. Remove sausage from skillet; set aside.
Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.
Place pizza crusts on ungreased cookie sheets. Sprinkle with half of the cheese. Top each with eggs and sausage. Sprinkle with remaining cheese. Bake 10 to 12 minutes or until cheese is melted.
Thursday, January 15, 2009
Chicken Breasts
serves as many as you'd like
This is my fall back dinner. When I was pregnant, Dave would get a chicken breast with some kind of topping, no side, for dinner at least three times a week. It was not a shining moment in my culinary history. The nice thing is that everyone can fix their own if you have individual baking dishes. Some days, we have "Fix Your Chicken" days and each person can suit his or her own cravings for that meal.
Chicken breasts (number depends on people you are feeding)
Topping (salsa, BBQ sauce, Italian dressing, chopped tomatoes, spaghetti sauce, whatever your mood)
Cheese (cheddar, monterey jack, feta, parmesan, depends on the topping you choose)
Turn the oven on to around 350.
Take a pan big enough to barely fit your chicken breasts. Sometimes I remember to spray it with Pam or grease it with butter.
Place chicken in the pan without overlapping.
Dump topping on top.
Cover and cook for around 30-35 minutes.
Remove cover and sprinkle with cheese.
Bake until cheese is melted.
This is my fall back dinner. When I was pregnant, Dave would get a chicken breast with some kind of topping, no side, for dinner at least three times a week. It was not a shining moment in my culinary history. The nice thing is that everyone can fix their own if you have individual baking dishes. Some days, we have "Fix Your Chicken" days and each person can suit his or her own cravings for that meal.
Chicken breasts (number depends on people you are feeding)
Topping (salsa, BBQ sauce, Italian dressing, chopped tomatoes, spaghetti sauce, whatever your mood)
Cheese (cheddar, monterey jack, feta, parmesan, depends on the topping you choose)
Turn the oven on to around 350.
Take a pan big enough to barely fit your chicken breasts. Sometimes I remember to spray it with Pam or grease it with butter.
Place chicken in the pan without overlapping.
Dump topping on top.
Cover and cook for around 30-35 minutes.
Remove cover and sprinkle with cheese.
Bake until cheese is melted.
Wednesday, January 14, 2009
Dinner Rolls
makes 15 rolls
I make smaller rolls than described in this recipe so I end up with around 32 rolls. My rolls end up about the size of a Sister Schubert's yeast roll ... maybe a little bit bigger. So you can decide how large to make yours based on that. The recipe is from Betty Crocker's Cookbook. I get most of my bread recipes from this book. I use a mix of whole wheat bread flour and all-purpose flour. About 1 cup of the whole wheat bread flour and the rest all-purpose flour. More than that and the rolls don't seem to turn out as well texture- and taste-wise. And I always use butter. I also always use my KitchenAid mixer to knead :)
I combined two different tips for freezing the dough. My MIL told me to freeze cookie dough by shaping the cookies on a cookie sheet and then sticking them in the freezer until hard; move to a plastic bag and you have individual cookies ready to go whenever you'd like to cook them. I read in my Mennonite cookbook that you can do the same thing for rolls. So I only cook about 8 at a time. I form all the rolls and place 8 of them in the pan I use to cook the rolls, the rest I put on a cookie sheet. I brush them with the butter and then stick them in the freezer. Once frozen, I pop them in a plastic bag and store in my freezer. When I need rolls, I take out how many I need and put them in a pan to thaw for about 4 hours at room temperature, then bake. I usually brush with the melted butter again or the tops get a little chewy.
3 1/2 to 3 3/4 cups all-purpose flour or bread flour
1/4 cup sugar
1/4 cup butter or stick margarine, softened
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 teaspoon)
1/2 cup very warm water (120-130 degrees)
1/2 cup very warm milk (120-130 degrees)
1 large egg
Butter or stick margarine, melted, if desired
Mix 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast in large bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minutes, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Place dough on lightly floured surface. Knead about 5 minutes or until dough is soft and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
Grease rectangular pan, 13 x 9 x 2 inches, with shortening.
Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.
Heat oven to 375.
Bake 12 to 15 minutes or until golden brown. Serve warm or cool.
I make smaller rolls than described in this recipe so I end up with around 32 rolls. My rolls end up about the size of a Sister Schubert's yeast roll ... maybe a little bit bigger. So you can decide how large to make yours based on that. The recipe is from Betty Crocker's Cookbook. I get most of my bread recipes from this book. I use a mix of whole wheat bread flour and all-purpose flour. About 1 cup of the whole wheat bread flour and the rest all-purpose flour. More than that and the rolls don't seem to turn out as well texture- and taste-wise. And I always use butter. I also always use my KitchenAid mixer to knead :)
I combined two different tips for freezing the dough. My MIL told me to freeze cookie dough by shaping the cookies on a cookie sheet and then sticking them in the freezer until hard; move to a plastic bag and you have individual cookies ready to go whenever you'd like to cook them. I read in my Mennonite cookbook that you can do the same thing for rolls. So I only cook about 8 at a time. I form all the rolls and place 8 of them in the pan I use to cook the rolls, the rest I put on a cookie sheet. I brush them with the butter and then stick them in the freezer. Once frozen, I pop them in a plastic bag and store in my freezer. When I need rolls, I take out how many I need and put them in a pan to thaw for about 4 hours at room temperature, then bake. I usually brush with the melted butter again or the tops get a little chewy.
3 1/2 to 3 3/4 cups all-purpose flour or bread flour
1/4 cup sugar
1/4 cup butter or stick margarine, softened
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 teaspoon)
1/2 cup very warm water (120-130 degrees)
1/2 cup very warm milk (120-130 degrees)
1 large egg
Butter or stick margarine, melted, if desired
Mix 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast in large bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minutes, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Place dough on lightly floured surface. Knead about 5 minutes or until dough is soft and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
Grease rectangular pan, 13 x 9 x 2 inches, with shortening.
Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.
Heat oven to 375.
Bake 12 to 15 minutes or until golden brown. Serve warm or cool.
Tuesday, January 13, 2009
Buttermilk-Brined Pork Chops
serves four
another CL recipe :) We made this last night and it was SO good. Dave grilled the chops on our grill rather than using a grill pan (which I don't have). After reading the reviews about the end result being salty, I made sure I blotted the excess marinade off the meat before cooking. And I didn't have lemon rind so I used some of my orange peel. We also had only three boneless chops rather than four bone-in chops. It was still delicious.
2 cups fat-free buttermilk
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon grated lemon rind
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
2 teaspoons freshly ground black pepper
Cooking spray
another CL recipe :) We made this last night and it was SO good. Dave grilled the chops on our grill rather than using a grill pan (which I don't have). After reading the reviews about the end result being salty, I made sure I blotted the excess marinade off the meat before cooking. And I didn't have lemon rind so I used some of my orange peel. We also had only three boneless chops rather than four bone-in chops. It was still delicious.
2 cups fat-free buttermilk
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon grated lemon rind
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
2 teaspoons freshly ground black pepper
Cooking spray
Combine first 6 ingredients in a large zip-top plastic bag; shake well to dissolve salt and sugar. Add pork; seal and refrigerate overnight, turning bag occasionally. Remove pork from bag; discard brine. Pat pork dry with a paper towel. Sprinkle pork with pepper.
Heat a large nonstick grill pan over medium-high heat. Coat the pan with cooking spray. Add pork; cook 3 1/2 minutes on each side or until desired degree of doneness.
Monday, January 12, 2009
Bran Muffins
(from my mom)
2 cups boiling water
4 cups All-Bran cereal
3 cups sugar
1 ¼ cups butter
4 eggs
5 cups sugar
1 teaspoon salt
5 teaspoons baking soda
2 cups Bran Buds
1 quart buttermilk
Pour boiling water over All-Bran; set aside. Cream sugar and butter. Beat in eggs and buttermilk. Stir in gently flour, salt, soda, Bran Buds and water-bran mixture. Store in covered glass jar or container and keep refrigerated up to six weeks. Do not stir before putting in muffin pans. Add currants, raisins or nuts when mixing ingredients. Bake at 415 degrees for 20-25 minutes.
2 cups boiling water
4 cups All-Bran cereal
3 cups sugar
1 ¼ cups butter
4 eggs
5 cups sugar
1 teaspoon salt
5 teaspoons baking soda
2 cups Bran Buds
1 quart buttermilk
Pour boiling water over All-Bran; set aside. Cream sugar and butter. Beat in eggs and buttermilk. Stir in gently flour, salt, soda, Bran Buds and water-bran mixture. Store in covered glass jar or container and keep refrigerated up to six weeks. Do not stir before putting in muffin pans. Add currants, raisins or nuts when mixing ingredients. Bake at 415 degrees for 20-25 minutes.
Sunday, January 11, 2009
Sauteed Apples
serves eight
Same song, second verse. Another CL recipe. This one is like the middle of the apple pie. The longest part is slicing and peeling the apples. It says it makes 8 servings, so you would probably cut it down accordingly. Thus, less apples, less time spent peeling and slicing! ☺
2-3 Tablespoons butter or margarine
6 cups sliced peeled Granny Smith apple (about 2 lbs)
½ cup packed brown sugar
½ teaspoon cinnamon (more if you like the taste, like me)
Melt butter in a large skillet over medium-high heat. Add apple; sauté 6 minutes or until apple is just tender. Stir in sugar and cinnamon. Cook 1 minute or until sugar melts.
Same song, second verse. Another CL recipe. This one is like the middle of the apple pie. The longest part is slicing and peeling the apples. It says it makes 8 servings, so you would probably cut it down accordingly. Thus, less apples, less time spent peeling and slicing! ☺
2-3 Tablespoons butter or margarine
6 cups sliced peeled Granny Smith apple (about 2 lbs)
½ cup packed brown sugar
½ teaspoon cinnamon (more if you like the taste, like me)
Melt butter in a large skillet over medium-high heat. Add apple; sauté 6 minutes or until apple is just tender. Stir in sugar and cinnamon. Cook 1 minute or until sugar melts.
Saturday, January 10, 2009
Fluffy RIce and Chicken
serves four
I got this one from my mom’s cookbook that she made a few years ago for the family. She has a ton of recipes that I remember her cooking when we were young’uns. Most of them are really easy. Those are probably the two reasons this is one of my most frequently used cookbook. This one is super easy, super fast and leaves super leftovers if you’re only cooking for one or two people. ☺ I would recommend sprinkling a little milk or water on the leftovers before reheating so it doesn’t dry out.
1 can cream of chicken soup
1 soup can of milk
¾ cup uncooked regular rice
4 boneless, skinless chicken breasts
Heat oven to 350°. Mix soup and milk in a bowl, reserve ½ cup of the mixture. In a rectangular baking dish (I always spray mine with Pam first), mix rice and soup. Arrange chicken breasts on top (not overlapping) and pour reserved soup mixture over. Cover and bake for 1 hour (I have in my notes that this is a little long. Check it after 40-45 minutes to make sure it’s not drying out.) Uncover and bake 15 minutes longer.
This does NOT double. (I don’t know why. That’s just what Mom says in her cookbook.)
I got this one from my mom’s cookbook that she made a few years ago for the family. She has a ton of recipes that I remember her cooking when we were young’uns. Most of them are really easy. Those are probably the two reasons this is one of my most frequently used cookbook. This one is super easy, super fast and leaves super leftovers if you’re only cooking for one or two people. ☺ I would recommend sprinkling a little milk or water on the leftovers before reheating so it doesn’t dry out.
1 can cream of chicken soup
1 soup can of milk
¾ cup uncooked regular rice
4 boneless, skinless chicken breasts
Heat oven to 350°. Mix soup and milk in a bowl, reserve ½ cup of the mixture. In a rectangular baking dish (I always spray mine with Pam first), mix rice and soup. Arrange chicken breasts on top (not overlapping) and pour reserved soup mixture over. Cover and bake for 1 hour (I have in my notes that this is a little long. Check it after 40-45 minutes to make sure it’s not drying out.) Uncover and bake 15 minutes longer.
This does NOT double. (I don’t know why. That’s just what Mom says in her cookbook.)
Friday, January 9, 2009
Granola
makes about twelve cups
I found this recipe when reading one of my random blogs. I leave out the coconut because I don't like it. Same with the raisins. I leave out the nuts for Julia. Plus, it's cheaper without all the extras. And we move through this stuff pretty fast. I also found that 300 was too hot in my oven so I cook it at 250.
12 cups uncooked oats
1 cup shredded coconut
1 cup whole wheat pastry flour
½ cup powdered milk
1 T. cinnamon
1 ½ t. salt
1 cup light olive oil
1 1/3 cup honey
1 T. vanilla
2 cup raisins
2 cups nuts of your choice, chopped
You will need a very large bowl for mixing. Combine oats, coconut, flour, powdered milk, cinnamon and salt well in the large bowl and mix well. In a saucepan heat the oil, honey and vanilla until just warm. This helps the mixture pour easily. Pour this over the oat mixture and stir well. I start out by stirring it with a large spoon, but end up mixing it with my hands to insure that everything is evenly mixed. Spread this in a thin layer on 2 to 3 large cookie sheets and bake in the oven at 300 for 45 to 50 minutes. You will need to stir it about every 15 minutes. I bake two trays at a time and switch the position of the trays each time I stir so that the granola browns evenly. When the mixture is done you can pour it back into the large pan and let it cool. When completely cool stir in the raisins and the nuts. You can store the finished granola in any air tight container or even a couple of large Ziploc type bags. This recipe will make approx. 20 cups of granola.
I found this recipe when reading one of my random blogs. I leave out the coconut because I don't like it. Same with the raisins. I leave out the nuts for Julia. Plus, it's cheaper without all the extras. And we move through this stuff pretty fast. I also found that 300 was too hot in my oven so I cook it at 250.
12 cups uncooked oats
1 cup shredded coconut
1 cup whole wheat pastry flour
½ cup powdered milk
1 T. cinnamon
1 ½ t. salt
1 cup light olive oil
1 1/3 cup honey
1 T. vanilla
2 cup raisins
2 cups nuts of your choice, chopped
You will need a very large bowl for mixing. Combine oats, coconut, flour, powdered milk, cinnamon and salt well in the large bowl and mix well. In a saucepan heat the oil, honey and vanilla until just warm. This helps the mixture pour easily. Pour this over the oat mixture and stir well. I start out by stirring it with a large spoon, but end up mixing it with my hands to insure that everything is evenly mixed. Spread this in a thin layer on 2 to 3 large cookie sheets and bake in the oven at 300 for 45 to 50 minutes. You will need to stir it about every 15 minutes. I bake two trays at a time and switch the position of the trays each time I stir so that the granola browns evenly. When the mixture is done you can pour it back into the large pan and let it cool. When completely cool stir in the raisins and the nuts. You can store the finished granola in any air tight container or even a couple of large Ziploc type bags. This recipe will make approx. 20 cups of granola.
Thursday, January 8, 2009
Bread
one loaf
I make our sandwich bread each week. This makes a whole wheat loaf that has enough sweetness to not be super wheaty. Our whole family likes this bread. I got the recipe here and tweaked it to fit my needs. I mix it and knead it in my KitchenAid mixer. I find that way I actually make the bread. For some reason, kneading it by hand sounds intimidating and I never feel like I have enough time to do it. :)
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon soy lecithin
3 cups (minus 3 tablespoons) whole wheat flour (I use King Arthur White Whole Wheat)
3 tablespoons vital wheat gluten
2 teaspoons instant active dry yeast (I use SAF Instant)
I make our sandwich bread each week. This makes a whole wheat loaf that has enough sweetness to not be super wheaty. Our whole family likes this bread. I got the recipe here and tweaked it to fit my needs. I mix it and knead it in my KitchenAid mixer. I find that way I actually make the bread. For some reason, kneading it by hand sounds intimidating and I never feel like I have enough time to do it. :)
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon soy lecithin
3 cups (minus 3 tablespoons) whole wheat flour (I use King Arthur White Whole Wheat)
3 tablespoons vital wheat gluten
2 teaspoons instant active dry yeast (I use SAF Instant)
1. Combine first 7 ingredients in a large mixing bowl; mix with a whisk.
2. Add in one cup of flour and yeast; whisk until smooth.
2. Stir in rest of flour and wheat gluten, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.
Wednesday, January 7, 2009
"Brown" Rice
serves four
This recipe is from my mom’s cookbook. So easy. It doesn’t half very well, though. That’s the only problem.
1 can Campbell’s Double Strength Beef Broth
1 cup rice
Mix the broth and rice in a baking dish (I use an 8x8 dish). Cover and cook at 350° for 20 or so minutes until broth is absorbed.
This recipe is from my mom’s cookbook. So easy. It doesn’t half very well, though. That’s the only problem.
1 can Campbell’s Double Strength Beef Broth
1 cup rice
Mix the broth and rice in a baking dish (I use an 8x8 dish). Cover and cook at 350° for 20 or so minutes until broth is absorbed.
Tuesday, January 6, 2009
Baked Chile Rellenos
(from Cooking Light)
Serves 5
5 large poblano chiles
cooking spray
2 ½ cups thinly sliced zucchini
1 teaspoon minced garlic
1 teaspoon ground cumin, divided
2 jalapeño peppers
1 (14.5-ounce) can diced tomatoes, drained
1 (8-ounce) can tomato sauce
1 ½ cups (6 ounces) shredded mozzarella cheese
1 cup shredded cooked chicken breast
½ teaspoon salt
1. Preheat broiler.
2. Place poblano chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-lock plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a length-wise slit in each chile; discard seeds, leaving stems intact. (I chop off the tops, remove the seeds and stuff from the top. I don’t have any stems left, but I find it easier to stuff without tearing the chile.)
3. Heat a medium saucepan over medium-high heat. Coat with cooking spray. Add zucchini and garlic; cook 4 minutes or until crisp-tender. Stir in ½ teaspoon cumin, jalapeño peppers, tomatoes and tomato sauce; bring to a boil. Reduce heat, and simmer 15 minutes. Remove and discard jalapeño peppers.
4. Preheat oven to 350º.
5. Combine ½ teaspoon cumin, cheese, chicken and salt in a bowl, tossing to combine. Spoon about ½ cup cheese mixture into each chile, and secure with a wooden pick. Place stuffed chiles in an 11 x 7-inch baking dish coated with cooking spray; pour tomato mixture over stuffed chiles. Cover, and bake at 350º for 20 minutes. Uncover; bake an additional 10 minutes or until thoroughly heated.
Serves 5
5 large poblano chiles
cooking spray
2 ½ cups thinly sliced zucchini
1 teaspoon minced garlic
1 teaspoon ground cumin, divided
2 jalapeño peppers
1 (14.5-ounce) can diced tomatoes, drained
1 (8-ounce) can tomato sauce
1 ½ cups (6 ounces) shredded mozzarella cheese
1 cup shredded cooked chicken breast
½ teaspoon salt
1. Preheat broiler.
2. Place poblano chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-lock plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a length-wise slit in each chile; discard seeds, leaving stems intact. (I chop off the tops, remove the seeds and stuff from the top. I don’t have any stems left, but I find it easier to stuff without tearing the chile.)
3. Heat a medium saucepan over medium-high heat. Coat with cooking spray. Add zucchini and garlic; cook 4 minutes or until crisp-tender. Stir in ½ teaspoon cumin, jalapeño peppers, tomatoes and tomato sauce; bring to a boil. Reduce heat, and simmer 15 minutes. Remove and discard jalapeño peppers.
4. Preheat oven to 350º.
5. Combine ½ teaspoon cumin, cheese, chicken and salt in a bowl, tossing to combine. Spoon about ½ cup cheese mixture into each chile, and secure with a wooden pick. Place stuffed chiles in an 11 x 7-inch baking dish coated with cooking spray; pour tomato mixture over stuffed chiles. Cover, and bake at 350º for 20 minutes. Uncover; bake an additional 10 minutes or until thoroughly heated.
Monday, January 5, 2009
Balsamic Orange Salad
serves four
Another one from a Cooking Light compilation book. Very simple, but it looks pretty impressive. Especially if you garnish with parsley or some other green twig. It does need to be a pretty good balsamic vinegar, though. Not $400 a bottle or anything, but a step up from store brand. Although it'd probably taste pretty awesome with a $400 bottle of balsamic vinegar.
2 Tablespoons balsamic vinegar
2 Tablespoons brown sugar
2 oranges, peeled and cut into ¼ inch slices
Mix balsamic vinegar and brown sugar together. Bring to a boil. Cook until reduced to 2 tablespoons, stirring constantly. (I use my all metal 1 cup measuring cup since I don’t have a tiny sauce pan.) Let it cool just a touch while you divide the oranges onto 2 plates, then drizzle over the orange slices.
Another one from a Cooking Light compilation book. Very simple, but it looks pretty impressive. Especially if you garnish with parsley or some other green twig. It does need to be a pretty good balsamic vinegar, though. Not $400 a bottle or anything, but a step up from store brand. Although it'd probably taste pretty awesome with a $400 bottle of balsamic vinegar.
2 Tablespoons balsamic vinegar
2 Tablespoons brown sugar
2 oranges, peeled and cut into ¼ inch slices
Mix balsamic vinegar and brown sugar together. Bring to a boil. Cook until reduced to 2 tablespoons, stirring constantly. (I use my all metal 1 cup measuring cup since I don’t have a tiny sauce pan.) Let it cool just a touch while you divide the oranges onto 2 plates, then drizzle over the orange slices.
Sunday, January 4, 2009
Mini Banana Apple Bran Muffins
(from The Petit Appetit cookbook)
1 cup organic whole wheat flour
1/2 cup organic oat bran
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup organic applesauce (I use unsweetened)
3 medium organic bananas, 1 mashed (about 1/2 cup) and 2 sliced
1/2 cup packed organic light brown sugar
2 cage-free, organic eggs
Preheat oven to 375 degrees. Grease 24 mini muffin cups or 12 regular muffin cups.
With a fork, combine flour, bran, baking soda, and salt in a small mixing bowl. In a large bowl, combine melted butter, applesauce, mashed banana, sugar, and eggs. Mix together with a rubber spatula. Add flour mixture to applesauce mixture and stir until just blended. Batter will be lumpy and very moist.
Spoon batter into prepared muffin cups, filling two-thirds full. Place banana slice on top of each muffin. Bake for 12 minutes, or until golden brown and set. Cool muffins in pan on a wire rack for 5 minutes before turning out muffins.
1 cup organic whole wheat flour
1/2 cup organic oat bran
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup organic applesauce (I use unsweetened)
3 medium organic bananas, 1 mashed (about 1/2 cup) and 2 sliced
1/2 cup packed organic light brown sugar
2 cage-free, organic eggs
Preheat oven to 375 degrees. Grease 24 mini muffin cups or 12 regular muffin cups.
With a fork, combine flour, bran, baking soda, and salt in a small mixing bowl. In a large bowl, combine melted butter, applesauce, mashed banana, sugar, and eggs. Mix together with a rubber spatula. Add flour mixture to applesauce mixture and stir until just blended. Batter will be lumpy and very moist.
Spoon batter into prepared muffin cups, filling two-thirds full. Place banana slice on top of each muffin. Bake for 12 minutes, or until golden brown and set. Cool muffins in pan on a wire rack for 5 minutes before turning out muffins.
Saturday, January 3, 2009
Aussie Meat Pies, Made Quick
serves four
I got Rachael Ray 365 : No Repeats : A Year of Deliciously Different Dinners from a friend for Christmas. I haven’t used many of the recipes simply because most of them contain a list of ingredients that would blow my week’s grocery budget on one meal. Some of the problem is not having a well-stocked pantry, I suppose. The other is the fact that if you’re going to only cook for 30 minutes, you have to have a lot of good quality flavorful ingredients. Anyway, I already had most of the stuff for this one, and it went together very quickly (I had always wondered about that “30 minute” claim!) I cut it in half which was easy for all the ingredients, and I did as Rachael Ray and guesstimated most measurements. It turned out yummy! Dave really likes it.
2 sheets frozen puff pastry, defrosted but kept chilled
salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, cut into pieces
1 ½ pounds ground beef
1 medium onion, finely chopped
2 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
1 rounded tablespoon tomato paste
1 rounded tablespoon brown sugar
1 cup beef stock or broth
1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning
ketchup for garnish
2 tablespoons chopped fresh chives, for garnish
1. Preheat the oven to 400° F.
2. With a sharp knife, cut the puff pastry sheets into 4 squares each, 8 squares total, and arrange on a cookie sheet. Season the squares with a little salt and pepper. Bake the puff pastry according to the package directions, or until golden brown all over, about 12 to 15 minutes.
3. Heat a medium skillet over medium-high heat. Let it get really hot so the meat will caramelize when it hits the pan. Add the EVOO, then the butter. When the butter melts into the oil, add the beef and really work at breaking it up as it browns—get the bits all nice and tiny. Add the onions and cook for 5 minutes. Stir in the flour. Cook the mixture a minute more.
4. In a small bowl, combine the Worcestershire with the tomato paste and brown sugar, then stir in the stock. Whisk the seasoned stock into the pan. Stir into the meat and combine. Season the meat with the grill seasoning and reduce the heat to low.
5. When the pastry squares are ready, assemble the pies. Place a square of pastry in the bottom or a shallow bowl. Top with one quarter of the meat mixture and another square. Place a large dollop of ketchup in the center of the top pastry and sprinkle the “pies” with chives to garnish, then serve.
I got Rachael Ray 365 : No Repeats : A Year of Deliciously Different Dinners from a friend for Christmas. I haven’t used many of the recipes simply because most of them contain a list of ingredients that would blow my week’s grocery budget on one meal. Some of the problem is not having a well-stocked pantry, I suppose. The other is the fact that if you’re going to only cook for 30 minutes, you have to have a lot of good quality flavorful ingredients. Anyway, I already had most of the stuff for this one, and it went together very quickly (I had always wondered about that “30 minute” claim!) I cut it in half which was easy for all the ingredients, and I did as Rachael Ray and guesstimated most measurements. It turned out yummy! Dave really likes it.
2 sheets frozen puff pastry, defrosted but kept chilled
salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, cut into pieces
1 ½ pounds ground beef
1 medium onion, finely chopped
2 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
1 rounded tablespoon tomato paste
1 rounded tablespoon brown sugar
1 cup beef stock or broth
1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning
ketchup for garnish
2 tablespoons chopped fresh chives, for garnish
1. Preheat the oven to 400° F.
2. With a sharp knife, cut the puff pastry sheets into 4 squares each, 8 squares total, and arrange on a cookie sheet. Season the squares with a little salt and pepper. Bake the puff pastry according to the package directions, or until golden brown all over, about 12 to 15 minutes.
3. Heat a medium skillet over medium-high heat. Let it get really hot so the meat will caramelize when it hits the pan. Add the EVOO, then the butter. When the butter melts into the oil, add the beef and really work at breaking it up as it browns—get the bits all nice and tiny. Add the onions and cook for 5 minutes. Stir in the flour. Cook the mixture a minute more.
4. In a small bowl, combine the Worcestershire with the tomato paste and brown sugar, then stir in the stock. Whisk the seasoned stock into the pan. Stir into the meat and combine. Season the meat with the grill seasoning and reduce the heat to low.
5. When the pastry squares are ready, assemble the pies. Place a square of pastry in the bottom or a shallow bowl. Top with one quarter of the meat mixture and another square. Place a large dollop of ketchup in the center of the top pastry and sprinkle the “pies” with chives to garnish, then serve.
Friday, January 2, 2009
Chicken and Sausage Pasta Jambalaya
(from a cooking class)
serves eight
1 link of andouille sausage, diced
1 lb. chicken breast tenders, bite-sized pieces (about 12 tenders)
Salt and pepper
2 Tablespoons butter
1 onion, chopped
½ bell pepper, chopped
1 clove garlic, minced
½ c chopped celery
1 (14.5 oz) can diced tomato
1 c chicken broth
Salt, pepper, and cayenne to taste
½ c chopped green onion
¼ c chopped fresh parsley
1 Tablespoon salt
1 lb penne pasta
½ c grated Romano cheese
• Place sausage in a large dutch oven or stockpot, that has been sprayed lightly with cooking spray (Pam), over medium heat. Cook sausage until lightly brown and remove. Drain on paper towels.
• Season chicken with salt and pepper. Melt butter in dutch oven and add chicken. Cook until no longer pink.
• Add onion, bell pepper, garlic and celery and sauté until tender, about 5 minutes.
• Return sausage to pot and add tomatoes, chicken broth, salt, pepper and cayenne. Cover and cook about 10 minutes.
• Add green onion and parsley and cook 5 minutes more.
• Meanwhile, bring a large pot of water to a boil and add 1 Tablespoon salt. (Do not add oil to the water!) Cook pasta until al dente (taste test is best). Drain well. (Do not rinse!)
• Mix pasta with chicken and vegetables in a large casserole dish. Sprinkle with Romano cheese and let stand about 5 minutes before serving so pasta can absorb the sauce.
**You can substitute pork, ham, shrimp or crawfish for the chicken and/or sausage.
**You can also add ½ c of heavy cream at the end if you want.
serves eight
1 link of andouille sausage, diced
1 lb. chicken breast tenders, bite-sized pieces (about 12 tenders)
Salt and pepper
2 Tablespoons butter
1 onion, chopped
½ bell pepper, chopped
1 clove garlic, minced
½ c chopped celery
1 (14.5 oz) can diced tomato
1 c chicken broth
Salt, pepper, and cayenne to taste
½ c chopped green onion
¼ c chopped fresh parsley
1 Tablespoon salt
1 lb penne pasta
½ c grated Romano cheese
• Place sausage in a large dutch oven or stockpot, that has been sprayed lightly with cooking spray (Pam), over medium heat. Cook sausage until lightly brown and remove. Drain on paper towels.
• Season chicken with salt and pepper. Melt butter in dutch oven and add chicken. Cook until no longer pink.
• Add onion, bell pepper, garlic and celery and sauté until tender, about 5 minutes.
• Return sausage to pot and add tomatoes, chicken broth, salt, pepper and cayenne. Cover and cook about 10 minutes.
• Add green onion and parsley and cook 5 minutes more.
• Meanwhile, bring a large pot of water to a boil and add 1 Tablespoon salt. (Do not add oil to the water!) Cook pasta until al dente (taste test is best). Drain well. (Do not rinse!)
• Mix pasta with chicken and vegetables in a large casserole dish. Sprinkle with Romano cheese and let stand about 5 minutes before serving so pasta can absorb the sauce.
**You can substitute pork, ham, shrimp or crawfish for the chicken and/or sausage.
**You can also add ½ c of heavy cream at the end if you want.
Thursday, January 1, 2009
Creamy Orzo
serves four
This is a recipe from one of the Cooking Light compilations David and Jackie give me each year. I’ve changed it a bit. I like it because you don’t have to drain the orzo. I haven’t figured out how to do that yet without losing all the pasta through the holes in the strainer. If we’re having a Greek main course, I throw in some feta when I add the salt and pepper. If we’re going Italian, I add parmesan. I cut this one in half for just the two of us with no problem.
1 Tablespoon butter
1 cup orzo
1 ¼ cup chicken broth or stock (or beef, whatever you like)
1 ¼ cup water
salt and pepper to taste
In a saucepan, melt the butter over medium heat. Add the orzo and sauté for 5 minutes, stirring constantly. Pour in the broth and water. Bring to a boil, stirring occasionally. Cover and reduce heat. Simmer for 20 or so minutes until the liquid is pretty much absorbed. Salt and pepper to taste.
This is a recipe from one of the Cooking Light compilations David and Jackie give me each year. I’ve changed it a bit. I like it because you don’t have to drain the orzo. I haven’t figured out how to do that yet without losing all the pasta through the holes in the strainer. If we’re having a Greek main course, I throw in some feta when I add the salt and pepper. If we’re going Italian, I add parmesan. I cut this one in half for just the two of us with no problem.
1 Tablespoon butter
1 cup orzo
1 ¼ cup chicken broth or stock (or beef, whatever you like)
1 ¼ cup water
salt and pepper to taste
In a saucepan, melt the butter over medium heat. Add the orzo and sauté for 5 minutes, stirring constantly. Pour in the broth and water. Bring to a boil, stirring occasionally. Cover and reduce heat. Simmer for 20 or so minutes until the liquid is pretty much absorbed. Salt and pepper to taste.
Subscribe to:
Posts (Atom)