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.
Tuesday, September 30, 2008
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!
Subscribe to:
Posts (Atom)