1 onion, chopped
3 cloves garlic, finely chopped
½ T. butter
1 T. garlic olive oil
Salt & pepper
1 t. fresh basil
½ t. cumin
1/8 t. ground ginger
1 T. lime olive oil
2-3 T. white wine
1 can tomato sauce
1 can diced tomato with oregano, basil & garlic
1 can coconut milk
½ T. butter
3 carrots, peeled and sliced diagonally in discs
5 frozen chicken tenderloins
Basmati rice, cooked
Cilantro, roughly chopped
Sauté onion and garlic in melted butter and olive oil over medium heat until softened and fragrant. Season with salt and pepper and then add basil, cumin, ginger and a splash of lime olive oil. Stir and cook for 1 minute or so. Add wine and cook a minute or so while scraping lovely bits from bottom of pan. Pour in cans of tomato sauce and diced tomatoes and stir well. Add shaken can of coconut milk and ½ T. butter. Stir until combined (I had to use a whisk to break up clumps of coconut solid). Add frozen chicken and carrots and cover pot with a lid. Cook on medium-high heat for 25 minutes, stirring occasionally. Reduce heat to medium and cook an additional 10 minutes. Remove chicken from pot and shred, then return to pan and cook 10 minutes on low-medium heat.
Serve over basmati rice with a sprinkle of fresh cilantro on top.
Josh felt it needed a bit more salt & pepper as it was slightly sweet and mild, but I liked it as it was though it probably would taste good with some additional spice. This was a quick throw-together meal that I made up and was happy to find tasted pretty good.
Thursday, May 17, 2012
Thursday, January 5, 2012
Lemon Garlic Broccoli
Lemon Garlic Broccoli (by Keri)
2 lb. broccoli
3 T. butter, plus 1 T.
2 T. lemon olive oil
4-5 cloves garlic, finely chopped
2 shallots, finely diced
1 T. Dijon mustard
2-3 T. lemon juice
1 t. crushed red pepper
Salt & Pepper
Cook broccoli until tender. Melt butter & olive oil over medium heat in a large sauté pan. Lower heat to medium-low; add garlic and shallots and sauté 1-2 minutes until softened and fragrant. Add lemon juice and Dijon mustard and stir to combine. Add crushed red pepper flakes, salt & pepper and stir. Taste and add additional seasoning or lemon juice as needed. Melt final tablespoon of butter into sauce just before adding the broccoli. Stir until all broccoli is coated and serve.
2 lb. broccoli
3 T. butter, plus 1 T.
2 T. lemon olive oil
4-5 cloves garlic, finely chopped
2 shallots, finely diced
1 T. Dijon mustard
2-3 T. lemon juice
1 t. crushed red pepper
Salt & Pepper
Cook broccoli until tender. Melt butter & olive oil over medium heat in a large sauté pan. Lower heat to medium-low; add garlic and shallots and sauté 1-2 minutes until softened and fragrant. Add lemon juice and Dijon mustard and stir to combine. Add crushed red pepper flakes, salt & pepper and stir. Taste and add additional seasoning or lemon juice as needed. Melt final tablespoon of butter into sauce just before adding the broccoli. Stir until all broccoli is coated and serve.
Sunday, September 25, 2011
Mushroom Cream Sauce
1 container sliced mushrooms, cut into bite size pieces
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 T. butter
2 T. olive oil
Salt & pepper to taste
1 T. tomato paste
1 t. basil puree
3 rehydrated sundried tomatoes, finely chopped
½ cup white wine
1 T. butter
½ cup heavy cream
Heat a large sauce pan to medium high heat and add 2 T. butter and 2 T. olive oil. Just as butter has melted, add garlic and shallot and cook 2 minutes or until softened and fragrant. Add mushrooms and let cook for 5-7 minutes depending on how brown you like your mushrooms (I like them pretty dark). After the first 3 minutes of cooking the mushrooms, add salt & pepper and turn the heat up a little to get more color. Pay attention though and stir every so often.
Once the mushrooms are to your liking in color, add the tomato paste and cook 1 minute. Then add the basil puree and sundried tomatoes. Deglaze the pan with the white wine making sure to scrape all the lovely brown bits on the bottom on the pan. Add the last tablespoon of butter and stir until melted. Finally add the heavy cream and cook for an additional 2 minutes or so. You can also let this simmer on very low while you finish cooking your pasta of choice.
We served this on semi-homemade mushroom & cheese ravioli but it would be equally delicious on bowtie or penne pasta. Enjoy!
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 T. butter
2 T. olive oil
Salt & pepper to taste
1 T. tomato paste
1 t. basil puree
3 rehydrated sundried tomatoes, finely chopped
½ cup white wine
1 T. butter
½ cup heavy cream
Heat a large sauce pan to medium high heat and add 2 T. butter and 2 T. olive oil. Just as butter has melted, add garlic and shallot and cook 2 minutes or until softened and fragrant. Add mushrooms and let cook for 5-7 minutes depending on how brown you like your mushrooms (I like them pretty dark). After the first 3 minutes of cooking the mushrooms, add salt & pepper and turn the heat up a little to get more color. Pay attention though and stir every so often.
Once the mushrooms are to your liking in color, add the tomato paste and cook 1 minute. Then add the basil puree and sundried tomatoes. Deglaze the pan with the white wine making sure to scrape all the lovely brown bits on the bottom on the pan. Add the last tablespoon of butter and stir until melted. Finally add the heavy cream and cook for an additional 2 minutes or so. You can also let this simmer on very low while you finish cooking your pasta of choice.
We served this on semi-homemade mushroom & cheese ravioli but it would be equally delicious on bowtie or penne pasta. Enjoy!
Wednesday, June 22, 2011
Sesame Chicken
Just catching up on posts - this one is easy and yummy. Laurel wouldn't eat it - too many "seeds" on it - but I had to agree with her.
Sesame Chicken
Two things:
Sesame Chicken
Two things:
- Double the sauce recipe - I wanted some to spoon over my rice and, as is, there isn't enough.
- You have to cook your chicken in small batches. I did mine in three or four. You want it nicely browned, and if you crowd the pan, it's just a steamy, gluey mess.
Four Step Chicken - Fool-Proof Fantastic!
Easy-peasy and super tasty! I make this at least twice a month.
Flexible 4-Step Chicken
I've been serving mine with rice - spooning those awesome red onions and the sauce over the rice is heaven to me. Enjoy it - we do!
Flexible 4-Step Chicken
I've been serving mine with rice - spooning those awesome red onions and the sauce over the rice is heaven to me. Enjoy it - we do!
Monday, January 24, 2011
Poached Chicken & Veggies in Garlic Lemon Broth
2 frozen chicken breasts
4 medium potatoes, peeled & quartered
4 carrots, peeled & quartered
5 cloves garlic, chopped
1/3 sticks salted butter, sliced
1/4 cup lemon juice
1 can chicken broth
Dash of pepper
Preheat oven to 375
Pour lemon juice and chicken broth into a 13x9 baking dish. Add chopped garlic and stir around. Add chicken, flipping over once so that liquid gets on both sides. Add veggies. Place slices of butter all over veggies and chicken and then add fresh ground pepper. Place in oven and cook for 25 minutes. Flip chicken breasts and cook another 25 minutes. Flip chicken breasts again and cook another 20 minutes. Serve in pasta bowls with liquid over chicken and veggies – DELICIOUS!
4 medium potatoes, peeled & quartered
4 carrots, peeled & quartered
5 cloves garlic, chopped
1/3 sticks salted butter, sliced
1/4 cup lemon juice
1 can chicken broth
Dash of pepper
Preheat oven to 375
Pour lemon juice and chicken broth into a 13x9 baking dish. Add chopped garlic and stir around. Add chicken, flipping over once so that liquid gets on both sides. Add veggies. Place slices of butter all over veggies and chicken and then add fresh ground pepper. Place in oven and cook for 25 minutes. Flip chicken breasts and cook another 25 minutes. Flip chicken breasts again and cook another 20 minutes. Serve in pasta bowls with liquid over chicken and veggies – DELICIOUS!
Thursday, June 3, 2010
Tortilla Soup
I made this last night for dinner and it was delicious - enjoy!
4 carrots, peeled and chopped
4 large stalks celery, chopped
1 large onion, chopped
1-2 Tablespoons olive oil
cooked chicken (I used about 1/2 lb. or less of leftover shredded chicken)
1 - 16 oz. can tomato sauce
1 - 16 oz. can kidney beans, drained and rinsed
2 - 16 oz. cans diced tomatoes w/green chilis
1 small can diced green chilis
1-2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 carton chicken broth (4-6 cups?)
Heat large pot over medium-high heat and add olive oil, carrots, celery and onion. Cook for 3-5 minutes until vegetables are softened. Add chicken, tomato sauce, tomatoes, kidney beans and green chilis then stir. Add seasonings and stir again. Add chicken broth and stir once more. Cook over medium heat for about 20 minutes. Reduce heat to low and cook an additonal 20 minutes. Taste and check if additional seasoning is needed.
Toppings:
diced avocado
chopped fresh tomato
chopped green onions
shredded pepper jack cheese
cilantro
sour cream
limes for squeezing
olives
tortilla chips
Serve bowls of soup and add any or all toppings as desired. Soup was delicious and very filling.
4 carrots, peeled and chopped
4 large stalks celery, chopped
1 large onion, chopped
1-2 Tablespoons olive oil
cooked chicken (I used about 1/2 lb. or less of leftover shredded chicken)
1 - 16 oz. can tomato sauce
1 - 16 oz. can kidney beans, drained and rinsed
2 - 16 oz. cans diced tomatoes w/green chilis
1 small can diced green chilis
1-2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 carton chicken broth (4-6 cups?)
Heat large pot over medium-high heat and add olive oil, carrots, celery and onion. Cook for 3-5 minutes until vegetables are softened. Add chicken, tomato sauce, tomatoes, kidney beans and green chilis then stir. Add seasonings and stir again. Add chicken broth and stir once more. Cook over medium heat for about 20 minutes. Reduce heat to low and cook an additonal 20 minutes. Taste and check if additional seasoning is needed.
Toppings:
diced avocado
chopped fresh tomato
chopped green onions
shredded pepper jack cheese
cilantro
sour cream
limes for squeezing
olives
tortilla chips
Serve bowls of soup and add any or all toppings as desired. Soup was delicious and very filling.
Sunday, May 23, 2010
Chicken with Lemon Risotto and Asparagus
Nothing here is mine - so here are all the links!
Chicken (didn't do the veg)
Lemon Risotto
Asparagus
Loved the asparagus. The chicken recipe is my go-to, easy dinner recipe. Really tasty, and very versatile. And risotto. YUM!
Chicken (didn't do the veg)
Lemon Risotto
Asparagus
Loved the asparagus. The chicken recipe is my go-to, easy dinner recipe. Really tasty, and very versatile. And risotto. YUM!
Tuesday, May 4, 2010
Salisbury Steak with Gravy
This is hugely popular around here. The only adjustment I've made is to saute the onions separately instead of mixing them in with the meat. Just accommodating picky eaters. We like it with rice and a veg, although mashed potatoes is more traditional. You have my permission to do what you like!
Ingredients
Meat and Gravy:
1 1/4 pounds ground beef sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 small onion, finely chopped
1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock
Directions
Combine meat, Worcestershire, and steak seasoning or salt and pepper. Form 4 large, oval patties, 1-inch thick.
Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the onions. Season onions with salt and pepper and saute until tender, 3 to 5 minutes.
To onions, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.
Serve with potatoes or rice, a veg and, for our family, ketchup!
Ingredients
Meat and Gravy:
1 1/4 pounds ground beef sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 small onion, finely chopped
1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock
Directions
Combine meat, Worcestershire, and steak seasoning or salt and pepper. Form 4 large, oval patties, 1-inch thick.
Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the onions. Season onions with salt and pepper and saute until tender, 3 to 5 minutes.
To onions, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.
Serve with potatoes or rice, a veg and, for our family, ketchup!
Sunday, October 25, 2009
Chicken Potpie - Martha Stewart
Use a little extra seasoning while preparing this potpie; the flavors mellow as it cooks. Topping a potpie is easy when you use your rolling pin to set the pastry crust over the filled baking dish. Be sure to chill the dough before and after rolling it out, then curl it around the pin, and unfurl to cover the pie. Tuck the overlapping edges of pastry inside the dish to create a thick, rustic rim of crust.
Ingredients
Serves 6.
1 chicken (3 or 4 pounds)
4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 large yellow onion, cut in half
2 dried bay leaves
1/2 teaspoon whole black peppercorns
1 small bunch fresh thyme
1 rib celery, cut into thirds
1 cup plus 5 tablespoons all-purpose flour
2 1/4 teaspoons salt
8 tablespoons (1 stick) plus 7 tablespoons unsalted butter
2 large egg yolks
9 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
12 pearl onions, peeled and cut lengthwise if large
1 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
6 ounces button mushrooms, quartered if large
1 cup milk
2 tablespoons chopped fresh flat-leaf parsley
Zest of 1 lemon
1/2 teaspoon freshly ground black pepper
1 tablespoon heavy cream
Directions
Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour.
Pick enough thyme leaves to make 3 tablespoons. Combine 1 cup flour, 1/4 teaspoon salt, and 1 tablespoon thyme leaves in the bowl of a food processor, and set remaining 2 tablespoons thyme aside. Add 10 tablespoons chilled butter cut into small pieces, and pulse until mixture resembles coarse meal. While the food processor is running, add 3 tablespoons ice water and 1 egg yolk, and process until the dough holds together. Turn dough onto plastic wrap, flatten into circle, and wrap well; refrigerate at least 1 hour.
Drain chicken, and reserve the stock. Remove the skin from the chicken, and remove all the chicken from the carcass. Shred the chicken into bite-size strips, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
Preheat oven to 375 degrees. Melt the remaining 5 tablespoons of butter in a large saute pan over medium-high heat. Add red potatoes and pearl onions, and cook, stirring occasionally, until the potatoes begin to turn golden, 4 to 5 minutes. Add leeks, carrots, and mushrooms, and cook 4 to 5 minutes more. Add the remaining 5 tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to a large casserole dish. Set aside.
Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet. Allow to chill 15 minutes. Make an egg wash: In a small bowl, whisk together the remaining yolk and heavy cream. Working quickly, place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Brush with the egg wash, and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes. Serve hot.
This was amazing - Aaron declared it the best homemade dinner ever. Really easy to do in stages so you're not in the kitchen for hours at a time. I cooked the chicken this morning while we were having breakfast, then let it cool all morning. I made the crust and put it in the fridge. I cut up the veggies and put them in ziplock bags and in the fridge until it was time to cook everything. It came together pretty fast. This makes enough for two 8-9 inch pies. Make one, freeze the other!
Ingredients
Serves 6.
1 chicken (3 or 4 pounds)
4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 large yellow onion, cut in half
2 dried bay leaves
1/2 teaspoon whole black peppercorns
1 small bunch fresh thyme
1 rib celery, cut into thirds
1 cup plus 5 tablespoons all-purpose flour
2 1/4 teaspoons salt
8 tablespoons (1 stick) plus 7 tablespoons unsalted butter
2 large egg yolks
9 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
12 pearl onions, peeled and cut lengthwise if large
1 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
6 ounces button mushrooms, quartered if large
1 cup milk
2 tablespoons chopped fresh flat-leaf parsley
Zest of 1 lemon
1/2 teaspoon freshly ground black pepper
1 tablespoon heavy cream
Directions
Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour.
Pick enough thyme leaves to make 3 tablespoons. Combine 1 cup flour, 1/4 teaspoon salt, and 1 tablespoon thyme leaves in the bowl of a food processor, and set remaining 2 tablespoons thyme aside. Add 10 tablespoons chilled butter cut into small pieces, and pulse until mixture resembles coarse meal. While the food processor is running, add 3 tablespoons ice water and 1 egg yolk, and process until the dough holds together. Turn dough onto plastic wrap, flatten into circle, and wrap well; refrigerate at least 1 hour.
Drain chicken, and reserve the stock. Remove the skin from the chicken, and remove all the chicken from the carcass. Shred the chicken into bite-size strips, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
Preheat oven to 375 degrees. Melt the remaining 5 tablespoons of butter in a large saute pan over medium-high heat. Add red potatoes and pearl onions, and cook, stirring occasionally, until the potatoes begin to turn golden, 4 to 5 minutes. Add leeks, carrots, and mushrooms, and cook 4 to 5 minutes more. Add the remaining 5 tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to a large casserole dish. Set aside.
Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet. Allow to chill 15 minutes. Make an egg wash: In a small bowl, whisk together the remaining yolk and heavy cream. Working quickly, place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Brush with the egg wash, and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes. Serve hot.
This was amazing - Aaron declared it the best homemade dinner ever. Really easy to do in stages so you're not in the kitchen for hours at a time. I cooked the chicken this morning while we were having breakfast, then let it cool all morning. I made the crust and put it in the fridge. I cut up the veggies and put them in ziplock bags and in the fridge until it was time to cook everything. It came together pretty fast. This makes enough for two 8-9 inch pies. Make one, freeze the other!
Wednesday, August 12, 2009
Spaghettini with Crab and Spicy Lemon Sauce
Spaghettini with Crab and Spicy Lemon Sauce
Yield: Makes 4 servings
3/4 pound spaghettini
4 tablespoons butter
2 large garlic clove, pressed
1/4 cup fresh lemon juice
1 teaspoon lemon peel
1/2 teaspoon dried crushed red pepper
3 tablespoons chopped fresh chives
Smidge of fresh thyme
8 ounces lump crabmeat, picked over
3 ounces prosciutto, sliced crosswise (optional)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat 4 tablespoons butter and garlic in large skillet over medium heat. Mix in next 3 ingredients.
Drain pasta, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup cooking liquid, chopped parsley, and crabmeat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoonfuls to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to large platter. Top with prosciutto, if desired. Add a pat of butter if you'd like and garnish with fresh chives and thyme.
This was oh so good! We are blessed with great friends who can go crabbing frequently. They sent us home with quite a bit of crab the last time we were at their house and it's been taunting me from the freezer ever since. I just didn't really know what to do with it. I found this recipe and tweaked it a bit, trading in the olive oil for butter (because with crab, butter is always better!), getting rid of parsley and adding the chives and thyme.
I do know why crabmeat is so expensive though - it's a bugger to get it all out of those legs! But well worth it if you have a crabbing friend. If not, buy the lump crabmeat.
And if you ever come to my house in crabbing season, I'll score us some! Aaron, William and I were the only ones to eat it - Laurel has decided she doesn't like crab (more for me!), but James took a few bites and I know he got some crab in there. So perhaps they might like it again. The lemon flavor is very nice, and it's not super spicy - just the right amount of heat to make sure it's not too rich.
Yield: Makes 4 servings
3/4 pound spaghettini
4 tablespoons butter
2 large garlic clove, pressed
1/4 cup fresh lemon juice
1 teaspoon lemon peel
1/2 teaspoon dried crushed red pepper
3 tablespoons chopped fresh chives
Smidge of fresh thyme
8 ounces lump crabmeat, picked over
3 ounces prosciutto, sliced crosswise (optional)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat 4 tablespoons butter and garlic in large skillet over medium heat. Mix in next 3 ingredients.
Drain pasta, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup cooking liquid, chopped parsley, and crabmeat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoonfuls to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to large platter. Top with prosciutto, if desired. Add a pat of butter if you'd like and garnish with fresh chives and thyme.
This was oh so good! We are blessed with great friends who can go crabbing frequently. They sent us home with quite a bit of crab the last time we were at their house and it's been taunting me from the freezer ever since. I just didn't really know what to do with it. I found this recipe and tweaked it a bit, trading in the olive oil for butter (because with crab, butter is always better!), getting rid of parsley and adding the chives and thyme.
I do know why crabmeat is so expensive though - it's a bugger to get it all out of those legs! But well worth it if you have a crabbing friend. If not, buy the lump crabmeat.
And if you ever come to my house in crabbing season, I'll score us some! Aaron, William and I were the only ones to eat it - Laurel has decided she doesn't like crab (more for me!), but James took a few bites and I know he got some crab in there. So perhaps they might like it again. The lemon flavor is very nice, and it's not super spicy - just the right amount of heat to make sure it's not too rich.
Friday, June 26, 2009
Pasta Salad
A couple weeks ago I really wanted pasta salad and decided to see what I could come up with using only ingredients I already had in order to use them up. This pasta salad was my creation and it's very flavorful and tasty.
1 lb. tri-color rotini pasta
sea salt
olive oil
1/2 red pepper, finely chopped
1 bunch green onions, finely chopped
1 or 2 tomatos, chopped
1/2 lb. or so cheddar cheese, cut in small cubes
Dressing
1/3 cup olive oil
1/3 cup balsamic vinegar (I add 1 - 2 tbls. extra since I like it vinegary)
1 tbls. dijon mustard
1 tsp. sugar
1 clove garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. dried basil
Cook the pasta according to directions, adding sea salt and olive oil to pasta water once boiling. Drain pasta and cool at least 1/2 hour. In a large measuring cup, add all dressing ingredients and whisk until blended. Pour half over pasta and stir. Assemble and chop vegetables and cheese and then add to pasta along with the remaining dressing. The salad is good served immediately, but it is even better if you make it the night before serving, or at least a few hours in advance. Enjoy!
1 lb. tri-color rotini pasta
sea salt
olive oil
1/2 red pepper, finely chopped
1 bunch green onions, finely chopped
1 or 2 tomatos, chopped
1/2 lb. or so cheddar cheese, cut in small cubes
Dressing
1/3 cup olive oil
1/3 cup balsamic vinegar (I add 1 - 2 tbls. extra since I like it vinegary)
1 tbls. dijon mustard
1 tsp. sugar
1 clove garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. dried basil
Cook the pasta according to directions, adding sea salt and olive oil to pasta water once boiling. Drain pasta and cool at least 1/2 hour. In a large measuring cup, add all dressing ingredients and whisk until blended. Pour half over pasta and stir. Assemble and chop vegetables and cheese and then add to pasta along with the remaining dressing. The salad is good served immediately, but it is even better if you make it the night before serving, or at least a few hours in advance. Enjoy!
Tuesday, June 16, 2009
"French" Stew with Crusty Sourdough Bread
When I created this in my head while wandering the grocery store I decided to call it French stew. I really don't think it is in any way French...but it is a delicious beef stew that we enjoyed the first night by ourselves and then again the next night with my sister and her family.
1 pkg. beef stew meat (I think it was about a pound or so)
1/2 large yellow onion, thinly sliced
4 medium carrots, peeled and sliced diagonally
4 medium red potatoes, chopped in bite-sized pieces
2 16oz. cans diced tomatoes with sweet onion and roasted garlic
1 28 oz. can tomato sauce
1 16 oz. can beef broth
3-4 tablespoons garlic herb olive oil (I used a specialty one we got at the farmer's market)
2 tablespoons steak seasoning
1 teaspoon dried thyme
1/2 teaspoon onion salt
1/2 teaspoon black pepper
Heat a large pot or dutch oven over medium heat and add 1-2 tablespoons olive oil and stew meat. Add 1 tablespoon steak seasoning and brown meat on all sides. Remove from pot and add the rest of the olive oil and the onions and saute for about 5 minutes or until softened. Add carrots and potatoes and the rest of the steak seasoning. Stir to combine and saute for another 5 minutes or so. Add the meat back into the pot along with the beef broth and use a wooden spoon to scrape up the bits at the bottom of the pot. Next add the rest of the ingredients - tomatoes, tomato sauce, thyme, onion salt and black pepper. Stir to combine and bring to a boil. Cover and reduce heat to medium-low and stir occasionally for at least 45 minutes to an hour. I served it with sourdough bread which I had cut horizontally, brushed with the garlic herb olive oil and cracked black pepper and cooked at 400 degrees for about 15-20 minutes. It was absolutely delicious...enjoy! :)
1 pkg. beef stew meat (I think it was about a pound or so)
1/2 large yellow onion, thinly sliced
4 medium carrots, peeled and sliced diagonally
4 medium red potatoes, chopped in bite-sized pieces
2 16oz. cans diced tomatoes with sweet onion and roasted garlic
1 28 oz. can tomato sauce
1 16 oz. can beef broth
3-4 tablespoons garlic herb olive oil (I used a specialty one we got at the farmer's market)
2 tablespoons steak seasoning
1 teaspoon dried thyme
1/2 teaspoon onion salt
1/2 teaspoon black pepper
Heat a large pot or dutch oven over medium heat and add 1-2 tablespoons olive oil and stew meat. Add 1 tablespoon steak seasoning and brown meat on all sides. Remove from pot and add the rest of the olive oil and the onions and saute for about 5 minutes or until softened. Add carrots and potatoes and the rest of the steak seasoning. Stir to combine and saute for another 5 minutes or so. Add the meat back into the pot along with the beef broth and use a wooden spoon to scrape up the bits at the bottom of the pot. Next add the rest of the ingredients - tomatoes, tomato sauce, thyme, onion salt and black pepper. Stir to combine and bring to a boil. Cover and reduce heat to medium-low and stir occasionally for at least 45 minutes to an hour. I served it with sourdough bread which I had cut horizontally, brushed with the garlic herb olive oil and cracked black pepper and cooked at 400 degrees for about 15-20 minutes. It was absolutely delicious...enjoy! :)
Monday, May 25, 2009
Strawberry Spinach Salad
I love that it feels like summer and I get to make this salad again! I didn't used to like pairing fruit with my greens and realize others out there might feel the same. How glad I am that I kept tasting them at church functions, restaurants, and dinners with friends because I sure love it now! This is the one I make most often:
spinach
strawberries, sliced thin
sweet yellow bell pepper, sliced thin
pecan halves, I like to roast them with sugar first
I've added grilled chicken to this salad before too for a light, main-dish, summer supper. Yum.
Dressing:
½ Cup sliced fresh strawberries
1 Tbsp sugar
1 Tbsp raspberry vinegar (last time I used a pomegranate balsamic vinegar which was very good too)
1/3 cup nonfat vanilla yogurt
¾ tsp poppy seeds, optional
In blender, puree ½ cup strawberries till smooth. Add sugar and vinegar; blend well. Blend in yogurt. Stir in poppy seeds. Refrigerate until serving time.
Monday, May 4, 2009
Chicken Lemon Pasta with Green Beans
I modified my earlier post with the pancetta and broccoli to use what I had on hand. This was pretty tasty. So pardon the repeat (sort of) and lack of picture (I forgot!).
2 thin chicken breast pieces
1/2 bag frozen green beans
Thin spaghetti
5 cloves garlic
1/4 c. butter, melted
1 T. finely grated lemon peel
2 t. fresh lemon juice
pinch of dried thyme leaves
1/2 c. freshly grated Parmesan cheese
Salt and pepper chicken. Heat olive oil in medium pan and saute chicken until cooked through but not dry. Remove and let stand on cutting board. Transfer to paper towels.
Cook pasta in large pot of boiling salted (VERY salted) water until firm. Add green beans and cook until green beans are heated through. Drain pasta. Add garlic to oil in pan (you might need some more oil). Saute until light golden brown. Add butter, lemon peel and juice and thyme leaves to pan. Add pasta and toss to coat. Add sliced chicken and cheese; toss to blend. Season with pepper and serve.
2 thin chicken breast pieces
1/2 bag frozen green beans
Thin spaghetti
5 cloves garlic
1/4 c. butter, melted
1 T. finely grated lemon peel
2 t. fresh lemon juice
pinch of dried thyme leaves
1/2 c. freshly grated Parmesan cheese
Salt and pepper chicken. Heat olive oil in medium pan and saute chicken until cooked through but not dry. Remove and let stand on cutting board. Transfer to paper towels.
Cook pasta in large pot of boiling salted (VERY salted) water until firm. Add green beans and cook until green beans are heated through. Drain pasta. Add garlic to oil in pan (you might need some more oil). Saute until light golden brown. Add butter, lemon peel and juice and thyme leaves to pan. Add pasta and toss to coat. Add sliced chicken and cheese; toss to blend. Season with pepper and serve.
Wednesday, April 29, 2009
Veggie Lasagna
This basis of this recipe came from a vegetarian friend in Texas--what a great alternative to regular lasagna that honestly feels too "heavy" sometimes. I've made this quite a few times and am always tweaking it depending on what I have on hand. One of these days I'd like to try a spinach variety...
The kids don't think they like it but they always eat it just fine!
(these measurements are for the above size meal--a 7*11 baking dish)
lasagna noodles, cooked al dente, about 1/3 of a box of noodles
1 yellow, crookneck squash, chopped
1 medium zuchinni, chopped
handful of shredded carrots
handful of chopped onions
1/2 a jar of spaghetti sauce
white cheese, mozzarella or monterey jack (I prefer the mj or a mix so that it's not so stringy/rubbery)
cottage cheese or ricotta cheese (vary amount depending on your preference--I did not use the entire small-size container) (also, I've always used cottage cheese because I generally have some around--I used to think that sounded gross, but, I don't mind it!)
Add your veggies to the spaghetti sauce and let it cook on the stove for a few minutes (mostly just to heat everything up to same temp and let flavors start to meld---do NOT cook your veggies into a mush!) You may want to add a little water but not too much because the veggies have a lot of liquid.
Gently mix your cheeses together.
Layer in your baking dish: sauce (cuz you don't want noodles to stick to the bottom of the pan), noodles, sauce, cheese, noodles, sauce, cheese, etc. so that it creates a yummy stack that you can't wait to eat!
Cover with foil and bake at 350 for 20 minutes. Uncover and let it bake for another 5 minutes or so.
**sorry this recipe doesn't give exact amounts! I never take measurements of my vegetables and the rest is largely due to personal preferences--I've noticed people are generally pretty picky about how they like their lasagna!
Chili and Cornbread
Chili
1/2 lb. ground beef
1 can pinto beans, drained
1 can kidney beans, drained
1-2 cans diced tomatoes (I like using petite-diced)
1 tsp chili powder
chopped onion
cumin
brown sugar
Brown the beef. Throw in some chopped onions. Add beans and tomatoes. Add 1/2 cup or so of water till you get the consistency you like. Add chili powder, some cumin (1/2 - 1 tsp) and some brown sugar (1 Tbsp or so) and adjust to taste. Let simmer while you get the rest of the dinner ready.
**This is a pretty basic chili recipe without anything fancy. What kind of chili do YOU make?
Cornbread
The recipe I used for above photo was from Smitten Kitchen and I did NOT care for it. I chose it because it was different from my usual recipe and used buttermilk (something I've been experimenting with a lot and love to use in pancakes). The following is my good ol' standby:
2 cups flour
8 Tbsp cornmeal
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup butter, melted
Mix dry ingred. together. Add eggs and milk. Gently stir in melted butter. Pour in greased pan (I vary the pan size 9*9, 7*11, pie pan, etc.) and bake at 350 for 30-35 minutes.
**I halve this recipe for our little family. I've also been using powdered milk to rotate it through our food storage. It tastes fine with powdered milk but is a bit more crumbly. I keep tweaking it to compensate for that.
Monday, April 6, 2009
A Wish
I wish i was home more often to actually cook...then you'd see a recipe from me once in awhile! I can dream!
Saturday, April 4, 2009
Shredded Beef Sandwiches
So dang easy!
1/2 large onion, chopped
1/4 cup vinegar
1 clove garlic, minced (I used more)
1-1 1/2 tsp salt
1/2 tsp pepper
Place meat in slow cooker. Top with onions. Combine vinegar, garlic, salt, and pepper. Pour over meat. Cover. Cook on low 8-10 hours or high 5-6 hours. Shred meat (you can drain the broth to save for dipping, or shred the meat and combine it with the broth--I like it combined because it keeps the meat moist).
I usually add bbq sauce to it after I shred it, and then pile it on top of buns sandwich-style. That's Geoff's favorite way--it's a Texas thing. I think it still makes good sandwiches without the bbq sauce too--it's just a little plain.
Original recipe is from "Fix-It-and-Forget-It-Entertaining"
Tuesday, March 31, 2009
Salmon Teriyaki
When salmon is cheap in Seattle, it's CHEAP! We bought and froze a whole boatlaod (well, not exactly, but quite a bit) and I've been looking for recipes ever since. The agrodolce sauce is good but Aaron was getting tired of it.
Enter this recipe. This isn't the recipe I used - it's the one I will use next time. I'm just using the sauce from the beef stir-fry and using it for the salmon.
The sauce/marinade:
6 tablespoons soy sauce
2 tablespoon red wine vinegar (or rice wine vinegar if you happen to have it)
2 tablespoon brown sugar
2 tablespoon oriental sesame oil
5 large garlic cloves, minced
1 2-inch piece fresh ginger, peeled, minced
4 4-6 oz. salmon fillets
Enter this recipe. This isn't the recipe I used - it's the one I will use next time. I'm just using the sauce from the beef stir-fry and using it for the salmon.
The sauce/marinade:
6 tablespoons soy sauce
2 tablespoon red wine vinegar (or rice wine vinegar if you happen to have it)
2 tablespoon brown sugar
2 tablespoon oriental sesame oil
5 large garlic cloves, minced
1 2-inch piece fresh ginger, peeled, minced
4 4-6 oz. salmon fillets
Combine sauce ingredients in small saucepan and heat just to dissolve the sugar. Let cool to room temperature and then pour over your salmon. Let it marinate at least 30 minutes - 1 hour.
Heat some oil over moderately high heat. Transfer salmon to skillet and cook skin side up, and then flip. Brown on both sides. Add leftover sauce to pan and simmer a bit, about 1-2 minutes.
I served this with rice and some veggies. Super yummy!
Subscribe to:
Posts (Atom)