I tweaked a recipe I'd found in a magazine last night to make this for dinner. It was really simple to make and tasted really yummy.
1 lb. cooked shredded chicken
1 can kidney beans, drained
1 can diced tomatos & green chilis (Ro-tel)
1 small can diced green chilis
1 medium onion, finely chopped
3 cups crushed tortilla chips
1 1/2 cups shredded cheese (I used cheddar)
sour cream, to serve
Preheat oven to 375.
In a bowl, mix together the chicken, kidney beans, Ro-tel tomatoes, green chilis and onion. Grease a 13x9 inch dish, and layer one cup of crushed tortilla chips along the bottom. Layer half the chiceken mixture over that, followed by half the cheese. Add another layer of chips, then the rest of the chicken and cheese and top with the final cup of tortilla chips. Bake in the oven for 30 minutes or until cheesy is melted and bubbly. Serve with a dollop of sour cream on top - it tastes good if you mix it into the casserole before eating.
The recipe actually called for adding 1 cup of sour cream to the chicken mixture before cooking, but I forgot which is why we added it on top after cooking. Next time I make it I will try mixing it in. You could also add corn or sauteed veggies to the casserole which would probably be yummy as well.
Hope you like it as much as Josh & I did. :)
Wednesday, November 5, 2008
Wednesday, October 29, 2008
Chicken with Vinegar
How often have I said that "it looks complicated but it's really easy" about a recipe? Well, I'm saying it again.
This was delicious. Aaron and I are really liking sauces with our foods - no dry meat around here, thank you.
Serve with mashed potatoes, roast potatoes - whatever you want - and a vegetable.
chicken with vinegar
Gourmet January 2006; originally published 1974
Makes 4 servings.
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon vegetable oil
3 tablespoons unsalted butter
4 large garlic cloves, finely chopped
1/3 cup finely chopped shallots (about 2 medium)
1 medium carrot, finely chopped
2 fresh thyme sprigs
2 Turkish bay leaves or 1 California
1 tablespoon tomato paste
1 cup dry red wine - I used white grape juice and cut the sugar
1/2 cup red-wine vinegar
2 tablespoons sugar
1 cup reduced-sodium chicken broth (8 fl oz)
Garnish: fresh thyme sprigs
Cook chicken:Put oven rack in middle position and preheat oven to 350°F.Pat chicken dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil and 1 tablespoon butter in a 10- to 12-inch heavy skillet over moderately high heat until foam subsides, then brown chicken in 2 batches, turning over once, 8 to 10 minutes per batch. Transfer chicken as browned to a small (13- by 9-inch) flameproof roasting pan, arranging it in 1 layer. Once all chicken is browned, roast, uncovered, in oven 15 minutes.
Make sauce while chicken roasts:Discard all but 2 tablespoons fat from skillet, then add garlic, shallots, carrot, thyme sprigs (2), and bay leaves and cook over moderately high heat, stirring and scraping up brown bits, until vegetables are browned, 3 to 6 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, vinegar, sugar, and remaining teaspoon salt and 1/2 teaspoon pepper and boil, stirring occasionally, until reduced by half, 5 to 10 minutes.Finish sauce and chicken:Add chicken broth to sauce along with any juices from roasting pan and bring to a boil. Pour through a fine-mesh sieve onto chicken in roasting pan, pressing on and then discarding solids. Continue to roast chicken, uncovered, until just cooked through, about 15 minutes more.Transfer chicken with tongs to an ovenproof serving dish and keep warm, uncovered, in turned-off oven.Meanwhile, boil sauce in roasting pan over high heat, stirring occasionally, until reduced to a scant cup, then remove sauce from heat and swirl in remaining 2 tablespoons butter. Season with salt and pepper and pour sauce over chicken.
Make sauce while chicken roasts:Discard all but 2 tablespoons fat from skillet, then add garlic, shallots, carrot, thyme sprigs (2), and bay leaves and cook over moderately high heat, stirring and scraping up brown bits, until vegetables are browned, 3 to 6 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, vinegar, sugar, and remaining teaspoon salt and 1/2 teaspoon pepper and boil, stirring occasionally, until reduced by half, 5 to 10 minutes.Finish sauce and chicken:Add chicken broth to sauce along with any juices from roasting pan and bring to a boil. Pour through a fine-mesh sieve onto chicken in roasting pan, pressing on and then discarding solids. Continue to roast chicken, uncovered, until just cooked through, about 15 minutes more.Transfer chicken with tongs to an ovenproof serving dish and keep warm, uncovered, in turned-off oven.Meanwhile, boil sauce in roasting pan over high heat, stirring occasionally, until reduced to a scant cup, then remove sauce from heat and swirl in remaining 2 tablespoons butter. Season with salt and pepper and pour sauce over chicken.
This was delicious. Aaron and I are really liking sauces with our foods - no dry meat around here, thank you.
Serve with mashed potatoes, roast potatoes - whatever you want - and a vegetable.
chicken with vinegar
Gourmet January 2006; originally published 1974
Makes 4 servings.
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon vegetable oil
3 tablespoons unsalted butter
4 large garlic cloves, finely chopped
1/3 cup finely chopped shallots (about 2 medium)
1 medium carrot, finely chopped
2 fresh thyme sprigs
2 Turkish bay leaves or 1 California
1 tablespoon tomato paste
1 cup dry red wine - I used white grape juice and cut the sugar
1/2 cup red-wine vinegar
2 tablespoons sugar
1 cup reduced-sodium chicken broth (8 fl oz)
Garnish: fresh thyme sprigs
Cook chicken:Put oven rack in middle position and preheat oven to 350°F.Pat chicken dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil and 1 tablespoon butter in a 10- to 12-inch heavy skillet over moderately high heat until foam subsides, then brown chicken in 2 batches, turning over once, 8 to 10 minutes per batch. Transfer chicken as browned to a small (13- by 9-inch) flameproof roasting pan, arranging it in 1 layer. Once all chicken is browned, roast, uncovered, in oven 15 minutes.
Make sauce while chicken roasts:Discard all but 2 tablespoons fat from skillet, then add garlic, shallots, carrot, thyme sprigs (2), and bay leaves and cook over moderately high heat, stirring and scraping up brown bits, until vegetables are browned, 3 to 6 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, vinegar, sugar, and remaining teaspoon salt and 1/2 teaspoon pepper and boil, stirring occasionally, until reduced by half, 5 to 10 minutes.Finish sauce and chicken:Add chicken broth to sauce along with any juices from roasting pan and bring to a boil. Pour through a fine-mesh sieve onto chicken in roasting pan, pressing on and then discarding solids. Continue to roast chicken, uncovered, until just cooked through, about 15 minutes more.Transfer chicken with tongs to an ovenproof serving dish and keep warm, uncovered, in turned-off oven.Meanwhile, boil sauce in roasting pan over high heat, stirring occasionally, until reduced to a scant cup, then remove sauce from heat and swirl in remaining 2 tablespoons butter. Season with salt and pepper and pour sauce over chicken.
Make sauce while chicken roasts:Discard all but 2 tablespoons fat from skillet, then add garlic, shallots, carrot, thyme sprigs (2), and bay leaves and cook over moderately high heat, stirring and scraping up brown bits, until vegetables are browned, 3 to 6 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, vinegar, sugar, and remaining teaspoon salt and 1/2 teaspoon pepper and boil, stirring occasionally, until reduced by half, 5 to 10 minutes.Finish sauce and chicken:Add chicken broth to sauce along with any juices from roasting pan and bring to a boil. Pour through a fine-mesh sieve onto chicken in roasting pan, pressing on and then discarding solids. Continue to roast chicken, uncovered, until just cooked through, about 15 minutes more.Transfer chicken with tongs to an ovenproof serving dish and keep warm, uncovered, in turned-off oven.Meanwhile, boil sauce in roasting pan over high heat, stirring occasionally, until reduced to a scant cup, then remove sauce from heat and swirl in remaining 2 tablespoons butter. Season with salt and pepper and pour sauce over chicken.
Tuesday, October 14, 2008
Scroll down
I just posted a beef and broccoli stir-fry, but it was one that I started a while ago, so it posted further down. It's yummers!
Oh, and please add a label for your recipes - I went ahead and put labels on the previous ones. This makes them easier to find, I think.
Oh, and please add a label for your recipes - I went ahead and put labels on the previous ones. This makes them easier to find, I think.
Monday, October 13, 2008
Two Awesome Risotto Recipes
To go with Aunt Annette's roasted chicken recipe (which we had last night and it was wonderful!). Aaron and I *heart* risotto. Actually, the whole family does. It's creamy and cheesey and warm and comforting - one of my favorite cold weather foods. Here are our two favorites:
Risotto con Parmigiano-Reggiano
Bon Appétit May 1997
(RISOTTO WITH PARMESAN)
Makes 4 First-Course or 6 Side-Dish Servings.
5 cups (about) canned low-salt chicken broth
4 tablespoons (1/2 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups arborio rice
1 cup grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
Shaved Parmesan cheese
Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.
So I didn't have the parsley. Didn't miss it! I had one little lonely shallot and threw that in. Mmm Mmmm good!
Lemon Broccoli Risotto
Gourmet November 1991
Can be prepared in 45 minutes or less.
Serves 4
4 cups chicken broth
2 cups water
1 pound broccoli, cut into flowerets, quartered if large, and stems cut into 1/2-inch dice
1 teaspoon freshly grated lemon zest
1 tablespoon fresh lemon juice
1 small onion, chopped fine
1 small garlic clove, minced
2 tablespoons olive oil
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmesan
In a large saucepan bring the broth and the water to a boil and in the broth simmer the broccoli flowerets for 3 minutes, or until they are just tender. Transfer the flowerets with a skimmer to a bowl and reserve them. To the simmering broth add the broccoli stems, the zest, and the lemon juice and simmer the mixture for 5 minutes.
While the stems are cooking, in a large heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened and stir in the rice, stirring until each grain is coated with the oil. Add 1/2 cup of the simmering broth, stems included, and cook the mixture over moderately high heat, stirring constantly, until the broth is absorbed. Continue adding the broth mixture, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 20 minutes to become al dente.)
Stir in the reserved broccoli flowerets and simmer the risotto, stirring, until the flowerets are heated through. Remove the pan from the heat and stir in the Parmesan and salt and pepper to taste.
Risotto con Parmigiano-Reggiano
Bon Appétit May 1997
(RISOTTO WITH PARMESAN)
Makes 4 First-Course or 6 Side-Dish Servings.
5 cups (about) canned low-salt chicken broth
4 tablespoons (1/2 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups arborio rice
1 cup grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
Shaved Parmesan cheese
Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.
So I didn't have the parsley. Didn't miss it! I had one little lonely shallot and threw that in. Mmm Mmmm good!
Lemon Broccoli Risotto
Gourmet November 1991
Can be prepared in 45 minutes or less.
Serves 4
4 cups chicken broth
2 cups water
1 pound broccoli, cut into flowerets, quartered if large, and stems cut into 1/2-inch dice
1 teaspoon freshly grated lemon zest
1 tablespoon fresh lemon juice
1 small onion, chopped fine
1 small garlic clove, minced
2 tablespoons olive oil
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmesan
In a large saucepan bring the broth and the water to a boil and in the broth simmer the broccoli flowerets for 3 minutes, or until they are just tender. Transfer the flowerets with a skimmer to a bowl and reserve them. To the simmering broth add the broccoli stems, the zest, and the lemon juice and simmer the mixture for 5 minutes.
While the stems are cooking, in a large heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened and stir in the rice, stirring until each grain is coated with the oil. Add 1/2 cup of the simmering broth, stems included, and cook the mixture over moderately high heat, stirring constantly, until the broth is absorbed. Continue adding the broth mixture, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 20 minutes to become al dente.)
Stir in the reserved broccoli flowerets and simmer the risotto, stirring, until the flowerets are heated through. Remove the pan from the heat and stir in the Parmesan and salt and pepper to taste.
Thursday, October 9, 2008
Baked Pasta with Sausage, Tomatoes, and Cheese
A good, quick dinner with leftovers (for our little family anyway). You can use sweet sausage or spicy. I used sweet, thinking my kids would be more likely to eat it if it weren't spicy. They didn't touch it, so next time I'll just use the spicy Italian sausage for Aaron and I to enjoy. If you prep the cheeses and onion ahead of time (Aaron did mine for me) then it comes together really fast.
1 (1-pound) package uncooked ziti (or penne, which is what I used)
1 pound Italian sausage links (sweet or spicy)
1 c. chopped onion (seriously, who measures out a cup? I used a medium yellow)
4 garlic cloves, minced
S & P to taste
2 (14.5 ounce) cans petite-diced tomatoes, undrained
Cooking spray
1 cup shredded fresh mozzarella cheese
1 cup grated fresh Parmesan cheese
1 (1-pound) package uncooked ziti (or penne, which is what I used)
1 pound Italian sausage links (sweet or spicy)
1 c. chopped onion (seriously, who measures out a cup? I used a medium yellow)
4 garlic cloves, minced
S & P to taste
2 (14.5 ounce) cans petite-diced tomatoes, undrained
Cooking spray
1 cup shredded fresh mozzarella cheese
1 cup grated fresh Parmesan cheese
- Cook pasta according to package directions - you want it on the chewier side since it will be baking too. Drain and set aside.
- Remove casings from sausage (don't forget this step - I did and it's no fun to try to remove them from hot sausages!). Cook sausage, onion and garlic in a large nonstick skillet over medium heat until sausage is browned, stirring to crumble. Add tomatoes, salt and pepper; bring to a boil. Cover, reduce heat, and simmer about 10 minutes, stirring occasionally.
- Combine cooked pasta with sausage mixture. Place half of pasta mixture in a 4-qt. casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350 for 25 minutes or until bubbly. Serves about 8 - great with a salad on the side.
Thursday, October 2, 2008
Garlic Chicken from Memory
I apologize but I can't find my recipe and its been about 2 years since I've made this dish...so amounts are approximate...
1 large roasting chicken
Garlic - chopped (how much depends on how much you like garlic...I would say...a minimum of 6 cloves...but I think I've used 12)
Rosemary - to taste but probably about 5 sprigs?
Olive Oil (or canola if you'd rather)
1 lemon
1 onion
In a bowl mix the chopped garlic with 2 (?) sprigs of rosemary (chopped finely) and the olive (or canola oil). Thoroughly coat the outside of the chicken with the mixture (so use however much olive oil you need to coat the chicken well). Wrap the chicken in saran wrap..let it sit for at least 2 hours but up to 24 hours. Unwrap. Cut the lemon and onion into quarters and stuff them inside the chicken...also place a couple sprigs of rosemary in the cavity.
Roast the chicken...I think I roast at 375...but roast it at whatever temperature you normally roast chicken.
Serve with small potatos or rice (we like rice)
1 large roasting chicken
Garlic - chopped (how much depends on how much you like garlic...I would say...a minimum of 6 cloves...but I think I've used 12)
Rosemary - to taste but probably about 5 sprigs?
Olive Oil (or canola if you'd rather)
1 lemon
1 onion
In a bowl mix the chopped garlic with 2 (?) sprigs of rosemary (chopped finely) and the olive (or canola oil). Thoroughly coat the outside of the chicken with the mixture (so use however much olive oil you need to coat the chicken well). Wrap the chicken in saran wrap..let it sit for at least 2 hours but up to 24 hours. Unwrap. Cut the lemon and onion into quarters and stuff them inside the chicken...also place a couple sprigs of rosemary in the cavity.
Roast the chicken...I think I roast at 375...but roast it at whatever temperature you normally roast chicken.
Serve with small potatos or rice (we like rice)
Wednesday, October 1, 2008
Beef and Cheese Manicotti
This is my take on Giada's recipe. Since I make large batches of marinara sauce with meat already in it, I just omit the meat from the filling and use my sauce. This is a super easy go-to recipe for a weeknight. I can prep it and then let it sit in the fridge until I'm ready to cook it off. And if I already have the sauce made and in the freezer, it comes together super fast!
Olive oil
14 manicotti
1 (15-oz) container whole milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan (splurge for the good stuff!)
2 garlic cloves, minced
3 cups marinara sauce with meat in it, or:
1 pound ground beef and
1 onion, chopped
2 Tbsp. butter, cut up
If there is not meat in your sauce, then brown it with the onion. You can then add it to the marinara sauce or the cheese filling. Your choice, enjoy the flexibility.
If you are like me and the meat is in your sauce already, then proceed as follows:
Cook the manicotti about 4-6 minutes - you want it slightly softened, but with some bite. Since it will be baking in all that saucy, cheesey goodness, you don't have to cook it all the way. Oil a baking sheet so when you take it out of the boiling water they don't stick together. While they are cooling, mix together the filling.
Combine the ricotta cheese with 1 1/2 - 2 cups of the mozzarella and 1/2 cup of the Parmesan. Add the garlic.
Preheat oven to 350.
Spoon half of your sauce over the bottom of a 13X9X2 inch pan. Fill the pasta with the cheese mixture. Place them on top of the sauce in the pan. Cover with the rest of the sauce and then sprinkle over the cheese. Dot with butter.
Bake for 30-35 minutes. Serve with a delicious salad and life is heavenly!
Okay, so what I do is split this recipe because my family is small. I use two 8X8 pans and freeze one. Sometimes, the filling doesn't fill them all. I just add more ricotta and mozzarella. So this will serve 4-6 people, depending on their hunger level. Those with bigger families, double it! And it makes for great leftovers.
Olive oil
14 manicotti
1 (15-oz) container whole milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan (splurge for the good stuff!)
2 garlic cloves, minced
3 cups marinara sauce with meat in it, or:
1 pound ground beef and
1 onion, chopped
2 Tbsp. butter, cut up
If there is not meat in your sauce, then brown it with the onion. You can then add it to the marinara sauce or the cheese filling. Your choice, enjoy the flexibility.
If you are like me and the meat is in your sauce already, then proceed as follows:
Cook the manicotti about 4-6 minutes - you want it slightly softened, but with some bite. Since it will be baking in all that saucy, cheesey goodness, you don't have to cook it all the way. Oil a baking sheet so when you take it out of the boiling water they don't stick together. While they are cooling, mix together the filling.
Combine the ricotta cheese with 1 1/2 - 2 cups of the mozzarella and 1/2 cup of the Parmesan. Add the garlic.
Preheat oven to 350.
Spoon half of your sauce over the bottom of a 13X9X2 inch pan. Fill the pasta with the cheese mixture. Place them on top of the sauce in the pan. Cover with the rest of the sauce and then sprinkle over the cheese. Dot with butter.
Bake for 30-35 minutes. Serve with a delicious salad and life is heavenly!
Okay, so what I do is split this recipe because my family is small. I use two 8X8 pans and freeze one. Sometimes, the filling doesn't fill them all. I just add more ricotta and mozzarella. So this will serve 4-6 people, depending on their hunger level. Those with bigger families, double it! And it makes for great leftovers.
Tuesday, September 30, 2008
Pesto Chicken Sandwiches
I made these last night and they were really tasty. The kids even liked them and it's a fast dinner if you broil them open face in the oven.
Pesto Chicken Sandwiches
1 package mushrooms, sliced
2 chicken Breasts, sliced
1 onion, sliced
White Bread or Ciabatta Bread
Mozzarella cheese
Pesto Sauce (I just bought mine, but you could make it)
Cook chicken, onions and mushrooms together until done. Spread pesto on each slice of bread. Place mozzarella cheese and chicken mixture on bread then grill in a panini grill or like grilled cheese or broil open face in oven until cheese is melted and golden brown. Enjoy!
I ended up broiling them because the ciabatta bread I bought was full of holes and I didn't know how else to make it sort of work. Plus that went much faster than cooking them in a pan one or two at a time. I had the last minute thought that tomatoes would be a nice addition to this sandwich so I got some from the garden and it was very yummy.
Pesto Chicken Sandwiches
1 package mushrooms, sliced
2 chicken Breasts, sliced
1 onion, sliced
White Bread or Ciabatta Bread
Mozzarella cheese
Pesto Sauce (I just bought mine, but you could make it)
Cook chicken, onions and mushrooms together until done. Spread pesto on each slice of bread. Place mozzarella cheese and chicken mixture on bread then grill in a panini grill or like grilled cheese or broil open face in oven until cheese is melted and golden brown. Enjoy!
I ended up broiling them because the ciabatta bread I bought was full of holes and I didn't know how else to make it sort of work. Plus that went much faster than cooking them in a pan one or two at a time. I had the last minute thought that tomatoes would be a nice addition to this sandwich so I got some from the garden and it was very yummy.
Thursday, September 25, 2008
Beef and Broccoli Stir-fry
According to Aaron, this is the best stir-fry. I know, it's easier to buy the frozen vegs at the store. Trust me - it is so much better with fresh veggies and your own sauce. The time you put into it is minimal and the flavors are exceptional. If you use frozen veggies, they always get limp and over-cooked. I stuck to the 2 minutes required for boiling the broccoli and I had to keep Aaron out of it!
Beef and Broccoli Stir-fry
Bon Appétit 1995
Serves 4 with rice
8 ounces top sirloin, cut into 1/4-inch-thick strips
3 tablespoons soy sauce
1 tablespoon red wine vinegar (or rice wine vinegar if you happen to have it)
1 tablespoon brown sugar
1 tablespoon oriental sesame oil
3 large garlic cloves, minced
1 2-inch piece fresh ginger, peeled, minced
2 cups broccoli florets
1 tablespoon peanut or other vegetable oil
2 cups Chinese pea pods, trimmed
6 green onions, cut into 1-inch-long pieces
1/2 red bell pepper, sliced
1 teaspoon cornstarch
Combine first 7 ingredients and refrigerate 4 hours or overnight.
Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool.
Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok. Add broccoli, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute.
Beef and Broccoli Stir-fry
Bon Appétit 1995
Serves 4 with rice
8 ounces top sirloin, cut into 1/4-inch-thick strips
3 tablespoons soy sauce
1 tablespoon red wine vinegar (or rice wine vinegar if you happen to have it)
1 tablespoon brown sugar
1 tablespoon oriental sesame oil
3 large garlic cloves, minced
1 2-inch piece fresh ginger, peeled, minced
2 cups broccoli florets
1 tablespoon peanut or other vegetable oil
2 cups Chinese pea pods, trimmed
6 green onions, cut into 1-inch-long pieces
1/2 red bell pepper, sliced
1 teaspoon cornstarch
Combine first 7 ingredients and refrigerate 4 hours or overnight.
Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool.
Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok. Add broccoli, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute.
Tuesday, September 23, 2008
Chicken Vindaloo
My brother Geoff got us all started on Indian-style food, but I've never attempted it at home before. This was super easy to make and tasted great. Once again, I have to add that Laurel ate the chicken and liked it - helped that I told her that it was cinnamon chicken. She avoids tomatoes, but at least she liked to flavor of it. Will didn't touch it, but he's entering that picky stage - I served it this time with just rice but next time I'm going to make some naan, although I hear you can buy it frozen too.
1/3 cup white wine vinegar
6 large garlic cloves, peeled
3 tablespoons chopped fresh ginger
1 1/2 tablespoons curry powder
2 teaspoons ground cumin
3/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon (generous) dried crushed red pepper
2 tablespoons yellow mustard seeds
2 pounds skinless boneless chicken thighs (about 10), cut into 1-to 1 1/2-inch pieces
4 tablespoons olive oil
2 1/2 cups chopped onions
1 14 1/2- to 16-ounce can diced tomatoes in juice
1 cinnamon stick
1/2 cup chopped fresh cilantro
Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2 tablespoons oil and toss to coat well.
Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions and sauté until golden, about 5 minutes. Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon stick; bring to boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes. Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and serve.
This serves 4, but I have leftovers for lunch tomorrow since my kids didn't scarf it. And I only had about 1.5 pounds of chicken. I think you could go with even less and add some potatoes to it to stretch the meat and add some veg. It didn't take long to make - the most active part of cooking was cutting up the meat and onions. I like these ones I can throw together and walk away from. I started the rice about the time I added the tomatoes.
1/3 cup white wine vinegar
6 large garlic cloves, peeled
3 tablespoons chopped fresh ginger
1 1/2 tablespoons curry powder
2 teaspoons ground cumin
3/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon (generous) dried crushed red pepper
2 tablespoons yellow mustard seeds
2 pounds skinless boneless chicken thighs (about 10), cut into 1-to 1 1/2-inch pieces
4 tablespoons olive oil
2 1/2 cups chopped onions
1 14 1/2- to 16-ounce can diced tomatoes in juice
1 cinnamon stick
1/2 cup chopped fresh cilantro
Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2 tablespoons oil and toss to coat well.
Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions and sauté until golden, about 5 minutes. Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon stick; bring to boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes. Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and serve.
This serves 4, but I have leftovers for lunch tomorrow since my kids didn't scarf it. And I only had about 1.5 pounds of chicken. I think you could go with even less and add some potatoes to it to stretch the meat and add some veg. It didn't take long to make - the most active part of cooking was cutting up the meat and onions. I like these ones I can throw together and walk away from. I started the rice about the time I added the tomatoes.
Saturday, September 13, 2008
Chicken with Lots of Garlic
Made this one on Wednesday night. Aaron rated it one of the best meals ever. It's perfect for a cold, rainy (or snowy) day. A very hearty meal. I served it with mashed potatoes and a veg (can't remember which veg, but something green). To make your life easier, buy the chicken already cut up and prep the garlic ahead of time. I mean, all you're doing is peeling it - not tough, really. Get your kids to help - Laurel peeled a few cloves for me.
1 (3- to 3 1/2-pound) chicken, cut into 8 serving pieces
Salt and pepper
1/3 cup all-purpose flour
2 Tbsp. olive oil
20 garlic cloves, peeled
1/2 cup dry white wine or 1/4 white wine vinegar and add 1/4 cup more chicken broth
2 cups reduced-sodium chicken broth (you may need more than this)
Pat chicken dry and sprinkle with salt and pepper. Dredge chicken in flour, shaking off excess.
Heat oil n a 12-inch heavy skillet over moderately high heat until hot but not smoking. Brown chicken in two batches, turning over once, about 5 minutes per batch. You're not cooking the chicken through right now, just browning it. Transfer to a plate.
Add garlic to skillet and cook, stirring, until just golden, about 2 minutes. Add wine (or vinegar) and boil 1 minute. Add broth, then cover skillet and simmer until garlic is tender, about 15 minutes.
Return chicken, skin side up, to skillet and simmer, covered, until just cooked through, 20-25 minutes. You have to watch closely, adding chicken broth as needed.
Transfer chicken to a platter. Mash 8-10 garlic cloves into sauce and season with salt. Spoon sauce and garlic over chicken.
This will serve 4-6 people and it took me about 1 hour to make - but that is not 1 hour of active cooking time. I made the mashed potatoes while the chicken was simmering. It really does help to have everything prepped and measured out ahead of time. In our house, Aaron will prep things for me during the afternoon and then I'll put it all together.
1 (3- to 3 1/2-pound) chicken, cut into 8 serving pieces
Salt and pepper
1/3 cup all-purpose flour
2 Tbsp. olive oil
20 garlic cloves, peeled
1/2 cup dry white wine or 1/4 white wine vinegar and add 1/4 cup more chicken broth
2 cups reduced-sodium chicken broth (you may need more than this)
Pat chicken dry and sprinkle with salt and pepper. Dredge chicken in flour, shaking off excess.
Heat oil n a 12-inch heavy skillet over moderately high heat until hot but not smoking. Brown chicken in two batches, turning over once, about 5 minutes per batch. You're not cooking the chicken through right now, just browning it. Transfer to a plate.
Add garlic to skillet and cook, stirring, until just golden, about 2 minutes. Add wine (or vinegar) and boil 1 minute. Add broth, then cover skillet and simmer until garlic is tender, about 15 minutes.
Return chicken, skin side up, to skillet and simmer, covered, until just cooked through, 20-25 minutes. You have to watch closely, adding chicken broth as needed.
Transfer chicken to a platter. Mash 8-10 garlic cloves into sauce and season with salt. Spoon sauce and garlic over chicken.
This will serve 4-6 people and it took me about 1 hour to make - but that is not 1 hour of active cooking time. I made the mashed potatoes while the chicken was simmering. It really does help to have everything prepped and measured out ahead of time. In our house, Aaron will prep things for me during the afternoon and then I'll put it all together.
Wednesday, September 10, 2008
Salmon with Agrodolce Sauce
I made this last night. I'm a little wary of making fish dishes because I'm never sure if my kids will eat it. Well, Laurel even said "Hmmm, it's not so bad." Which means it's really tasty!
3 Tbsp. olive oil, divided
4 (6 oz.) salmon fillets (1 inch thick) with skin
2 medium red onions (about 1 pound total), each cut into 8 wedges
2/3 cup balsamic vinegar
1 tsp. sugar
1 Tbsp. unsalted butter
Heat 1 Tbsp. oil in a 12-inch nonstick skillet over medium heat until hot (it really needs to be hot!). Pat salmon dry and sprinkle with salt and pepper, then cook, skin side up, until undersides form a golden crust, 12-15 minutes (mine took about 10). Turn fish over and cook until just cooked through, about 2-3 minutes more. Remove from pan.
Heat remaining olive oil in same pan over medium high heat until it shimmers, then saute onions until golden brown and crisp-tender, 6-8 minutes. Stir in vinegar, sugar and 1/2 tsp. salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.
Spoon out onions onto serving platter, top with fish and pour sauce over the fish and onions.
Jennie's comments - this was super fast and super easy. The majority of my time was spent cutting up the whole fish (yep, a whole salmon) into to manageable portions. I served it with rice and some veggies. Like I said above, everyone loved it. Use the best balsamic vinegar you can afford. It really makes a difference.
By the way, this serves 4-5 (depending on your kids, if you have them). Timewise, it takes about 10 minutes of active prep and cooking. The rest is just standing and stirring and doing something else at the same time - me, I was surfing for Indian food recipes on my laptop and holding James. It can be done!
3 Tbsp. olive oil, divided
4 (6 oz.) salmon fillets (1 inch thick) with skin
2 medium red onions (about 1 pound total), each cut into 8 wedges
2/3 cup balsamic vinegar
1 tsp. sugar
1 Tbsp. unsalted butter
Heat 1 Tbsp. oil in a 12-inch nonstick skillet over medium heat until hot (it really needs to be hot!). Pat salmon dry and sprinkle with salt and pepper, then cook, skin side up, until undersides form a golden crust, 12-15 minutes (mine took about 10). Turn fish over and cook until just cooked through, about 2-3 minutes more. Remove from pan.
Heat remaining olive oil in same pan over medium high heat until it shimmers, then saute onions until golden brown and crisp-tender, 6-8 minutes. Stir in vinegar, sugar and 1/2 tsp. salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.
Spoon out onions onto serving platter, top with fish and pour sauce over the fish and onions.
Jennie's comments - this was super fast and super easy. The majority of my time was spent cutting up the whole fish (yep, a whole salmon) into to manageable portions. I served it with rice and some veggies. Like I said above, everyone loved it. Use the best balsamic vinegar you can afford. It really makes a difference.
By the way, this serves 4-5 (depending on your kids, if you have them). Timewise, it takes about 10 minutes of active prep and cooking. The rest is just standing and stirring and doing something else at the same time - me, I was surfing for Indian food recipes on my laptop and holding James. It can be done!
Tuesday, September 9, 2008
Let's Get Started!
Okay, you're here. Post a comment so I know you want to be an author (your e-mail address - promise I won't send you spam and we'll make it private too). I'll post the first recipe in just a bit here.
Happy cooking!
Happy cooking!
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