Saturday 1/31 We're going to dinner with Adam's parents. Solea - they took over the old Gulliver's. So good.
Sunday 2/1 Super bowl snack foods. Adam sent me some links a few days ago: Kielbasa Puffs, Killer Quesadillas, and Boneless Buffalo Wings
Monday 2/2 Leftovers
Tuesday 2/3 Chicken Scallops with Spinach & Cheese (Everything GI Cookbook)
Wednesday 2/4 Bacon Cheeseburger Salad
Thursday 2/5 Taco Salad (Everything GI Cookbook)
Friday 2/6 Turkey Parmesan (Everything GI Cookbook)
Saturday, January 31, 2009
Turkey & Bow Ties
From Taste of Home's Cooking for 2 Winter 2009
Ingredients:
1-1/4 cups uncooked bow tie pasta
6 ounces turkey breast tenderloin, cut into 1-inch cubes
2 teaspoons olive oil
1 cup fresh broccoli florets
1 garlic clove, minced
3/4 cup canned Italian diced tomatoes
1/3 cup reduced-sodium chicken broth
2 tablespoons white wine or additional reduced-sodium chicken broth
1/2 teaspoon dried basil
Dash cayenne pepper
2 tablespoons grated Parmesan cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook turkey in oil over medium heat until no longer pink. Add broccoli and garlic; cook until broccoli is tender.
Stir in the tomatoes, broth, wine, basil and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through, stirring occasionally. Drain pasta; add to turkey mixture and toss to coat. Sprinkle with cheese. Yield: 2 servings.
Comments:
I actually used chicken rather than turkey. I always have a gazillion boneless, skinless breasts in the house and turkey is not cheap. That was my only swap out on this one. It seems similar to another recipe I made previously, but I'll never turn down chicken and pasta. :)
Ingredients:
1-1/4 cups uncooked bow tie pasta
6 ounces turkey breast tenderloin, cut into 1-inch cubes
2 teaspoons olive oil
1 cup fresh broccoli florets
1 garlic clove, minced
3/4 cup canned Italian diced tomatoes
1/3 cup reduced-sodium chicken broth
2 tablespoons white wine or additional reduced-sodium chicken broth
1/2 teaspoon dried basil
Dash cayenne pepper
2 tablespoons grated Parmesan cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook turkey in oil over medium heat until no longer pink. Add broccoli and garlic; cook until broccoli is tender.
Stir in the tomatoes, broth, wine, basil and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through, stirring occasionally. Drain pasta; add to turkey mixture and toss to coat. Sprinkle with cheese. Yield: 2 servings.
Comments:
I actually used chicken rather than turkey. I always have a gazillion boneless, skinless breasts in the house and turkey is not cheap. That was my only swap out on this one. It seems similar to another recipe I made previously, but I'll never turn down chicken and pasta. :)
Crabmeat Scramble
From Taste of Home's Cooking for 2 Winter 2009
Ingredients:
4 eggs
1/4 cup sour cream
2 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
1/8 teaspoon salt
1 can (6 ounces) lump crabmeat, drained
2 tablespoons sliced green onion
2 tablespoons butter
Directions:
In a small bowl, whisk the eggs, sour cream, cheese, pepper and salt; set aside.
In a large skillet, saute crab and onion in butter until crab is lightly browned and onion is tender. Add egg mixture; cook and stir over medium heat until eggs are completely set. Yield: 2 servings.
Comments:
This is a quick, simple breakfast or dinner meal. The recipe says total time is 20 minutes. It took me 10, maybe. This was not for me of course, but Adam ate it all up.
Ingredients:
4 eggs
1/4 cup sour cream
2 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
1/8 teaspoon salt
1 can (6 ounces) lump crabmeat, drained
2 tablespoons sliced green onion
2 tablespoons butter
Directions:
In a small bowl, whisk the eggs, sour cream, cheese, pepper and salt; set aside.
In a large skillet, saute crab and onion in butter until crab is lightly browned and onion is tender. Add egg mixture; cook and stir over medium heat until eggs are completely set. Yield: 2 servings.
Comments:
This is a quick, simple breakfast or dinner meal. The recipe says total time is 20 minutes. It took me 10, maybe. This was not for me of course, but Adam ate it all up.
Tortellini Casserole
From Better Homes & Gardens Simple Slow Cooker Recipes
Ingredients:
12 ounces bulk Italian sausage
8 ounces ground beef
1 (26oz) jar pasta sauce
1 14 1/2 oz can diced tomatos
1/2 cup chopped red or yellow pepper
1 tsp dried Italian seasoning
1 9-ounce package refrigerated cheese tortellini
1 cup shredded mozzarella cheese
Directions:
In a large skillet, cook the sausage and ground beef until meat is brown. Drain and transfer to a 3 1/2-4 quart slow cooker lightly coated with cooking spray. Stir in pasta sauce, tomatoes, pepper, and Italian seasoning. Cover and cook on low for 6-8 hours (high 3-4.) If using high setting, turn to low, stir in the tortellini, cover and cook 15-20 minutes more. Sprinkle with cheese.
Comments:
I was originally going to make this for dinner last week but Adam caught wind of it, determined it was a pot pie in disguise, and told me he wouldn't eat it. So I was left with a package of thawed stew meat. I had been meaning to make a different tortellini dish for awhile but couldn't find it in the book. (I'm a moron sometimes.) I did find this one instead. I used the stew meat in place of the ground meat, omitted the pepper and cheese, but kept everything else pretty much the same. Thumbs up.
Ingredients:
12 ounces bulk Italian sausage
8 ounces ground beef
1 (26oz) jar pasta sauce
1 14 1/2 oz can diced tomatos
1/2 cup chopped red or yellow pepper
1 tsp dried Italian seasoning
1 9-ounce package refrigerated cheese tortellini
1 cup shredded mozzarella cheese
Directions:
In a large skillet, cook the sausage and ground beef until meat is brown. Drain and transfer to a 3 1/2-4 quart slow cooker lightly coated with cooking spray. Stir in pasta sauce, tomatoes, pepper, and Italian seasoning. Cover and cook on low for 6-8 hours (high 3-4.) If using high setting, turn to low, stir in the tortellini, cover and cook 15-20 minutes more. Sprinkle with cheese.
Comments:
I was originally going to make this for dinner last week but Adam caught wind of it, determined it was a pot pie in disguise, and told me he wouldn't eat it. So I was left with a package of thawed stew meat. I had been meaning to make a different tortellini dish for awhile but couldn't find it in the book. (I'm a moron sometimes.) I did find this one instead. I used the stew meat in place of the ground meat, omitted the pepper and cheese, but kept everything else pretty much the same. Thumbs up.
Banana-Kiwi Smoothie
From The Everything Glycemic Index Cookbook by Nancy Maar
Ingredients:
1 banana, peeled, cut into 2-inch segments
4 kiwi fruit, peeled, cut in half
Juice of 1 lime
1 1/2 cups orange juice
2 tbsp oat bran or Kashi
4 ice cubes
Directions:
Place the banana, kiwi, lime and orange juices in the blender and puree. Add the rest of the ingredients and blend until smooth.
Comments:
I tried a little of this and it was way too banana-y for me. But Adam thought it was great. I got the "summer berry" Kashi and it seemed to go well with the rest of the fruits. I might make this for myself at some point without the banana. We'll see.
Ingredients:
1 banana, peeled, cut into 2-inch segments
4 kiwi fruit, peeled, cut in half
Juice of 1 lime
1 1/2 cups orange juice
2 tbsp oat bran or Kashi
4 ice cubes
Directions:
Place the banana, kiwi, lime and orange juices in the blender and puree. Add the rest of the ingredients and blend until smooth.
Comments:
I tried a little of this and it was way too banana-y for me. But Adam thought it was great. I got the "summer berry" Kashi and it seemed to go well with the rest of the fruits. I might make this for myself at some point without the banana. We'll see.
Chocolate-Kahlua Mousse Parfaits
From The Biggest Loser Cookbook
Ingredients:
1/2 cup plus 1 tablespoon very cold fat-free milk
1/4 cup Kahlua or other coffee-flavored liqueur
1 (1.5oz) envelope sugar-free, low-fat chocolate mousse mix
1 tablespoon unsweetened cocoa powder
2 chocolate graham crackers, crushed
1 cup thawed fat-free cool whip
Directions:
In a large mixing bowl, combine the milk, Kahlua, mousse mix, and cocoa. With an electric mixer fitted with beaters, whip on low speed until blended. Slowly increase the mixer speed to high, whipping for 5 minutes or until fluffy.
In each of 5 large wine glasses or glass dessert bowls, layer 1/4 cup of the mousse, 2 tsp of crumbs, and 2 tbsp of topping. Repeat layering once more, using the remaining ingredients except for about 1/8 tsp of graham cracker crumbs. Sprinke the top of each serving with a few of the remaining crumbs. Refrigerate for at least 2 hours before serving.
Comments:
Ok. So I know this is "The Biggest Loser" and all, but this kind of measuring every little thing just bugs me. Do they actually expect me to measure out teaspoons of crumbs?
Anywho, we don't have Kahlua so I threw some Bailey's in instead. I also couldn't find mousse mix (I really did look, I promise) so I just used pudding instead. It turned out fine. I had some issues with the layering on my first try, so I apologize for the crappy picture. I determined that champagne flutes are too narrow and used small, round Ziploc containers for the rest of them. In any case, it tasted very good.
Ingredients:
1/2 cup plus 1 tablespoon very cold fat-free milk
1/4 cup Kahlua or other coffee-flavored liqueur
1 (1.5oz) envelope sugar-free, low-fat chocolate mousse mix
1 tablespoon unsweetened cocoa powder
2 chocolate graham crackers, crushed
1 cup thawed fat-free cool whip
Directions:
In a large mixing bowl, combine the milk, Kahlua, mousse mix, and cocoa. With an electric mixer fitted with beaters, whip on low speed until blended. Slowly increase the mixer speed to high, whipping for 5 minutes or until fluffy.
In each of 5 large wine glasses or glass dessert bowls, layer 1/4 cup of the mousse, 2 tsp of crumbs, and 2 tbsp of topping. Repeat layering once more, using the remaining ingredients except for about 1/8 tsp of graham cracker crumbs. Sprinke the top of each serving with a few of the remaining crumbs. Refrigerate for at least 2 hours before serving.
Comments:
Ok. So I know this is "The Biggest Loser" and all, but this kind of measuring every little thing just bugs me. Do they actually expect me to measure out teaspoons of crumbs?
Anywho, we don't have Kahlua so I threw some Bailey's in instead. I also couldn't find mousse mix (I really did look, I promise) so I just used pudding instead. It turned out fine. I had some issues with the layering on my first try, so I apologize for the crappy picture. I determined that champagne flutes are too narrow and used small, round Ziploc containers for the rest of them. In any case, it tasted very good.
Saturday, January 24, 2009
Menu 1/24 through 1/30
Ok, let's try this again...
Saturday 1/24 Deconstructed Lasagna
Sunday 1/25 Leftovers
Monday 1/26 Leftovers
Tuesday 1/27 Hearty Meat Pie
Wednesday 1/28 Turkey & Bow Ties
Thursday 1/29 Out - we've got tickets to a show and will eat dinner nearby beforehand
Friday 1/30 Crabmeat Scramble
Saturday 1/24 Deconstructed Lasagna
Sunday 1/25 Leftovers
Monday 1/26 Leftovers
Tuesday 1/27 Hearty Meat Pie
Wednesday 1/28 Turkey & Bow Ties
Thursday 1/29 Out - we've got tickets to a show and will eat dinner nearby beforehand
Friday 1/30 Crabmeat Scramble
Not-Really-Fried Rice
From The Biggest Loser Cookbook
Ingredients:
2 tsp soy sauce
1 tsp hot mustard
1 tsp chili paste
1 tsp sesame oil
3 ounces boneless, skinless chicken breast
salt & pepper
1/2 cup green onions, finely chopped
1/4 chopped carrot
1 clove garlic, minced
3/4 cup cooked brown rice
1/4 cup frozen peas
2 large eggs whites
Directions:
In a small bowl, combine the soy sauce, mustard, chili paste, and sesame oil. Set aside.
Season the chicken with salt & pepper. Heat olive oil in a nonstick wok or skillet over medium-high heat. Scatter the chicken into the pan. Cook, stirring occasionally, until browned on all sides. Transfer to a plate and cover to keep warm.
Add the green onions, carrot, and garlic to the pan, adding more oil if needed. Cook, stirring frequently, for 2 to 3 minutes. Add the rice and peas. Cook for another 2 minutes, or until the mixture is hot. Create a well with the rice and veggies to expose the center of the pan. Add oil in the well. Add the egg whites. Cook for 1 or 2 minutes, scrambling the egg whites. Stir to mix the egg into the rice. When the egg is completely cooked, add the chicken back into the pan. Stir in the reserve soy sauce mixture. Cook, stirring, for about 1 minute. Serve immediately.
Comments:
Adam turned his nose up at this one. I thought it was good. This cookbook has a weird obsession with cooking spray, so I took some creative liberties with this recipe. Olive and even most vegetable oils are just fine for you, so why not use them? Anywho, I liked this and will probably make it again some day. When Adam's not home.
Ingredients:
2 tsp soy sauce
1 tsp hot mustard
1 tsp chili paste
1 tsp sesame oil
3 ounces boneless, skinless chicken breast
salt & pepper
1/2 cup green onions, finely chopped
1/4 chopped carrot
1 clove garlic, minced
3/4 cup cooked brown rice
1/4 cup frozen peas
2 large eggs whites
Directions:
In a small bowl, combine the soy sauce, mustard, chili paste, and sesame oil. Set aside.
Season the chicken with salt & pepper. Heat olive oil in a nonstick wok or skillet over medium-high heat. Scatter the chicken into the pan. Cook, stirring occasionally, until browned on all sides. Transfer to a plate and cover to keep warm.
Add the green onions, carrot, and garlic to the pan, adding more oil if needed. Cook, stirring frequently, for 2 to 3 minutes. Add the rice and peas. Cook for another 2 minutes, or until the mixture is hot. Create a well with the rice and veggies to expose the center of the pan. Add oil in the well. Add the egg whites. Cook for 1 or 2 minutes, scrambling the egg whites. Stir to mix the egg into the rice. When the egg is completely cooked, add the chicken back into the pan. Stir in the reserve soy sauce mixture. Cook, stirring, for about 1 minute. Serve immediately.
Comments:
Adam turned his nose up at this one. I thought it was good. This cookbook has a weird obsession with cooking spray, so I took some creative liberties with this recipe. Olive and even most vegetable oils are just fine for you, so why not use them? Anywho, I liked this and will probably make it again some day. When Adam's not home.
Greek Goddess Salad
From The Biggest Loser Cookbook
Ingredients:
3 tbsp minced parsley
4 pitted kalamata olives (left out)
1 cloved garlic, minced
4-5 tbsp lemon juice
1/2 medium cucumber, seeded and chopped
1/2 medium red or orange bell pepper, chopped (left out)
1 medium tomato, seeded and chopped
1/3 cup finely chopped red onion
1 ounce crumbled feta cheese
1 small grilled chicken breast
Directions:
In a serving bowl, combine the parsley, olives, and garlic. Whisk in 4 tablespoons lemon juice. Add the cucumber, bell pepper, tomato, onion, and 3 tablespoons of the cheese. Toss to coat. Taste and add up to 1 tablespoon more lemon juice, if desired. Scatter the chicken over the salad. Top with remaining cheese.
Comments:
This is not my thing - I'm not a fan of feta. Adam flagged this recipe and I made it. That's how it works around here. :) He seemed to like it.
Ingredients:
3 tbsp minced parsley
4 pitted kalamata olives (left out)
1 cloved garlic, minced
4-5 tbsp lemon juice
1/2 medium cucumber, seeded and chopped
1/2 medium red or orange bell pepper, chopped (left out)
1 medium tomato, seeded and chopped
1/3 cup finely chopped red onion
1 ounce crumbled feta cheese
1 small grilled chicken breast
Directions:
In a serving bowl, combine the parsley, olives, and garlic. Whisk in 4 tablespoons lemon juice. Add the cucumber, bell pepper, tomato, onion, and 3 tablespoons of the cheese. Toss to coat. Taste and add up to 1 tablespoon more lemon juice, if desired. Scatter the chicken over the salad. Top with remaining cheese.
Comments:
This is not my thing - I'm not a fan of feta. Adam flagged this recipe and I made it. That's how it works around here. :) He seemed to like it.
Ground Turkey Nachos
From The Biggest Loser Cookbook
Ingredients:
1 ounce tortilla chips
3 ounces ground turkey
2 tbsp refried beans
1 tbsp nacho cheese sauce
2 tbsp salsa
1 tbsp sour cream
1 tsp minced chives (left out)
Directions:
Arrange the chips in shallow bowl.
Set a small skillet over medium-high heat. Cook the turkey, breaking into chunks with a wooden spoon until no longer pink. Reduce the heat to low and stir in the beans.
Meanwhile, spoon the cheese sauce into a microwaveable bowl. Microwave on low power in 15-second intervals until it is warm.
Spoon the turkey mixture evenly over the reserved chips. Drizzle on the cheese sauce. Spoon on the salsa and sour cream. Sprinkle with chives.
Comments:
I've made this a couple times. I'm an unconventional nacho eater in that I don't like all this crap all over the chips. I like to dip clean chips into the pile o' crap. I also don't like nacho cheese. So the picture is obviously my dish. Adam's looked more like the recipe describes. All in all, a good recipe.
Ingredients:
1 ounce tortilla chips
3 ounces ground turkey
2 tbsp refried beans
1 tbsp nacho cheese sauce
2 tbsp salsa
1 tbsp sour cream
1 tsp minced chives (left out)
Directions:
Arrange the chips in shallow bowl.
Set a small skillet over medium-high heat. Cook the turkey, breaking into chunks with a wooden spoon until no longer pink. Reduce the heat to low and stir in the beans.
Meanwhile, spoon the cheese sauce into a microwaveable bowl. Microwave on low power in 15-second intervals until it is warm.
Spoon the turkey mixture evenly over the reserved chips. Drizzle on the cheese sauce. Spoon on the salsa and sour cream. Sprinkle with chives.
Comments:
I've made this a couple times. I'm an unconventional nacho eater in that I don't like all this crap all over the chips. I like to dip clean chips into the pile o' crap. I also don't like nacho cheese. So the picture is obviously my dish. Adam's looked more like the recipe describes. All in all, a good recipe.
Spicy Meatballs with Fiery Chili Sauce
From The Biggest Loser Cookbook
Ingredients:
1/4 pound ground beef
2 tbsp cooked brown rice
1/4 tsp dried parsley
1/4 tsp Italian seasoning
1/4 tsp fennel seeds (left out)
1/8 tsp garlic powder
1/8 tsp red pepper flakes
1/8 tsp dried minced onion
salt & pepper
2 1/2 tbsp chili sauce
1/8 tsp hot-pepper sauce
Directions:
Preheat oven to 400.
In a medium bowl, combine the beef, rice, and spices (through salt & pepper.) Mix well. Form the mixture into 8 1" meatballs. Place the meatballs in a single layer on a small nonstick baking sheet. Bake for about 7 minutes, or until the meatballs are just barely pink inside. Transfer to a medium bowl and set aside.
Meanwhile, in a small bowl, combine the chili sauce with the hot-pepper sauce. Pour the sauce over the meatballs. Toss to coat. Serve immediately.
Comments:
This recipe is for one serving, so you'll need to increase as needed. I didn't have chili sauce, but I found a recipe for it online using tomato sauce. These were pretty tasty for being "healthy."
Ingredients:
1/4 pound ground beef
2 tbsp cooked brown rice
1/4 tsp dried parsley
1/4 tsp Italian seasoning
1/4 tsp fennel seeds (left out)
1/8 tsp garlic powder
1/8 tsp red pepper flakes
1/8 tsp dried minced onion
salt & pepper
2 1/2 tbsp chili sauce
1/8 tsp hot-pepper sauce
Directions:
Preheat oven to 400.
In a medium bowl, combine the beef, rice, and spices (through salt & pepper.) Mix well. Form the mixture into 8 1" meatballs. Place the meatballs in a single layer on a small nonstick baking sheet. Bake for about 7 minutes, or until the meatballs are just barely pink inside. Transfer to a medium bowl and set aside.
Meanwhile, in a small bowl, combine the chili sauce with the hot-pepper sauce. Pour the sauce over the meatballs. Toss to coat. Serve immediately.
Comments:
This recipe is for one serving, so you'll need to increase as needed. I didn't have chili sauce, but I found a recipe for it online using tomato sauce. These were pretty tasty for being "healthy."
Bacon Chicken Roll-Ups
From Taste of Home
Ingredients:
12 bacon strips
6 boneless skinless chicken breast halves (4 ounces each)
1 package (8 ounces) cream cheese, softened
1 medium sweet onion, halved and cut into slices
Dash salt and pepper
Directions:
In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.
Meanwhile, flatten chicken to 1/8-in. thickness. Spread cream cheese down the center of each chicken breast; top with onion. Roll up from a long side; tuck ends in. Sprinkle with salt and pepper. Wrap two bacon strips around each piece of chicken; secure with toothpicks.
Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until chicken juices run clear. Discard toothpicks before serving. Yield: 6 servings.
Comments:
These are good, but I could never get the bacon to stay in place. Plus they make Adam sick. So, they're not going to stay in the recipe box.
Ingredients:
12 bacon strips
6 boneless skinless chicken breast halves (4 ounces each)
1 package (8 ounces) cream cheese, softened
1 medium sweet onion, halved and cut into slices
Dash salt and pepper
Directions:
In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.
Meanwhile, flatten chicken to 1/8-in. thickness. Spread cream cheese down the center of each chicken breast; top with onion. Roll up from a long side; tuck ends in. Sprinkle with salt and pepper. Wrap two bacon strips around each piece of chicken; secure with toothpicks.
Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until chicken juices run clear. Discard toothpicks before serving. Yield: 6 servings.
Comments:
These are good, but I could never get the bacon to stay in place. Plus they make Adam sick. So, they're not going to stay in the recipe box.
Peanut-Butter-Cup Brownies
From the February 2009 issue of Cosmo - recipe from Katie Lee Joel
Ingredients:
1 box brownie mix (I used Betty Crocker)
16 peanut butter cups (I only used 9)
Directions:
Prepare brownie mix according to package directions. Pour half of the batter into a 9x9 baking dish. (I used 8x8, hence the reduction of peanut butter cups.) Top with peanut butter cups. Spread the remaining batter evenly over the peanut butter cups. Bake according to package directions. Cool completely and then cut into squares.
Comments:
Yum. Peanut butter and chocolate are meant for each other. I admit I didn't exactly wait for them to cool completely before I cut them, so they were still ooey gooey and warm. Such a good idea! The other recipes on the page look good too. Keep an eye out for them since I'll probably be making them at some point.
Ingredients:
1 box brownie mix (I used Betty Crocker)
16 peanut butter cups (I only used 9)
Directions:
Prepare brownie mix according to package directions. Pour half of the batter into a 9x9 baking dish. (I used 8x8, hence the reduction of peanut butter cups.) Top with peanut butter cups. Spread the remaining batter evenly over the peanut butter cups. Bake according to package directions. Cool completely and then cut into squares.
Comments:
Yum. Peanut butter and chocolate are meant for each other. I admit I didn't exactly wait for them to cool completely before I cut them, so they were still ooey gooey and warm. Such a good idea! The other recipes on the page look good too. Keep an eye out for them since I'll probably be making them at some point.
Porcupines
From my recipe box - this is my mom's recipe
Ingredients:
1 pound ground beef
1/2 cup uncooked rice
1 small onion, chopped (or minced onion if you're lazy like I am)
salt & pepper
basil, thyme, parsley, oregano to taste (about 1 tsp each, generally)
1 can tomato soup
Directions:
1. Mix the meat, rice, onion, and spices in a bowl. Form into balls and arrange in a deep skillet with a lid.
2. Pour the tomato soup over the meatballs. Add one can full of water.
3. Cover and cook on medium heat for 25 minutes.
Comments:
I love porcupines. I went through a phase when I didn't eat pork or beef (not for health or activist reasons, but because I had this obsession with cows and pigs and I thought they were too cute to eat. I was a weird child.) and this dish is one of the first things I ate when I came out of that. This is also the first dish I made for Adam. Aah, memories. I always make them with mashed potatoes and mix the sauce all through them. Adam's ok with them first round, but refuses to eat them as leftovers.
Ingredients:
1 pound ground beef
1/2 cup uncooked rice
1 small onion, chopped (or minced onion if you're lazy like I am)
salt & pepper
basil, thyme, parsley, oregano to taste (about 1 tsp each, generally)
1 can tomato soup
Directions:
1. Mix the meat, rice, onion, and spices in a bowl. Form into balls and arrange in a deep skillet with a lid.
2. Pour the tomato soup over the meatballs. Add one can full of water.
3. Cover and cook on medium heat for 25 minutes.
Comments:
I love porcupines. I went through a phase when I didn't eat pork or beef (not for health or activist reasons, but because I had this obsession with cows and pigs and I thought they were too cute to eat. I was a weird child.) and this dish is one of the first things I ate when I came out of that. This is also the first dish I made for Adam. Aah, memories. I always make them with mashed potatoes and mix the sauce all through them. Adam's ok with them first round, but refuses to eat them as leftovers.
Deconstructed Lasagna
From Everyday with Rachael Ray February 2009
Ingredients:
Salt and pepper
1 pound long fusilli or mafalda pasta
2 tablespoons extra-virgin olive oil (EVOO)
1 pound ground beef sirloin
1 small carrot, grated or finely chopped
1 small onion, grated or finely chopped
2 cloves garlic, grated or finely chopped
1 cup beef broth
One 28-ounce can crushed tomatoes
A few leaves of basil, torn
1 cup fresh ricotta cheese
1/3 cup finely chopped flat-leaf parsley (a generous handful)
2 tablespoons butter
2/3 cup grated parmigiano-reggiano cheese (a couple of generous handfuls), plus more to pass around the table
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2. While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the beef, crumbling it into bits, and cook until lightly browned, 3 to 4 minutes. Add the carrot, onion and garlic; season with salt and pepper. Cook until the vegetables are softened, 5 minutes. Stir in the beef broth, then the tomatoes and basil; simmer.
3. In a small bowl, stir together the ricotta and parsley.
4. Toss the pasta with the butter, then stir in the parmigiano-reggiano and meat sauce. Scoop the ricotta mixture into each of 4 shallow bowls, then top with the meaty pasta. Pass more parmigiano-reggiano around the table.
Comments:
This is eerily similar to Rachael Ray's lasagna casserole. Adam didn't complain so much this time, but I don't know that he'd tolerate in a third permutation.
Ingredients:
Salt and pepper
1 pound long fusilli or mafalda pasta
2 tablespoons extra-virgin olive oil (EVOO)
1 pound ground beef sirloin
1 small carrot, grated or finely chopped
1 small onion, grated or finely chopped
2 cloves garlic, grated or finely chopped
1 cup beef broth
One 28-ounce can crushed tomatoes
A few leaves of basil, torn
1 cup fresh ricotta cheese
1/3 cup finely chopped flat-leaf parsley (a generous handful)
2 tablespoons butter
2/3 cup grated parmigiano-reggiano cheese (a couple of generous handfuls), plus more to pass around the table
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2. While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the beef, crumbling it into bits, and cook until lightly browned, 3 to 4 minutes. Add the carrot, onion and garlic; season with salt and pepper. Cook until the vegetables are softened, 5 minutes. Stir in the beef broth, then the tomatoes and basil; simmer.
3. In a small bowl, stir together the ricotta and parsley.
4. Toss the pasta with the butter, then stir in the parmigiano-reggiano and meat sauce. Scoop the ricotta mixture into each of 4 shallow bowls, then top with the meaty pasta. Pass more parmigiano-reggiano around the table.
Comments:
This is eerily similar to Rachael Ray's lasagna casserole. Adam didn't complain so much this time, but I don't know that he'd tolerate in a third permutation.
Barbecued Chicken Quesadillas
From Taste of Home's Cooking for 2 Winter 2009
Ingredients:
1 tablespoon butter, softened
2 flour tortillas (8 inches)
3/4 cup shredded cheddar-Monterey Jack cheese
1 cup chopped cooked chicken breast
1/4 cup barbecue sauce
Directions:
Spread butter over one side of each tortilla. Place tortillas, buttered side down, on griddle. Sprinkle one side of each tortilla with 3 tablespoons cheese. Combine chicken and barbecue sauce; spoon over cheese. Sprinkle with remaining cheese. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges.
Comments:
I used cooking spray rather than butter and it worked fine. This is a totally simple dish, I added barbecue sauce to half of the chicken for Adam and left mine plain, so it even works for people with differing tastes. We'll probably try this one again. The variations are endless.
Ingredients:
1 tablespoon butter, softened
2 flour tortillas (8 inches)
3/4 cup shredded cheddar-Monterey Jack cheese
1 cup chopped cooked chicken breast
1/4 cup barbecue sauce
Directions:
Spread butter over one side of each tortilla. Place tortillas, buttered side down, on griddle. Sprinkle one side of each tortilla with 3 tablespoons cheese. Combine chicken and barbecue sauce; spoon over cheese. Sprinkle with remaining cheese. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges.
Comments:
I used cooking spray rather than butter and it worked fine. This is a totally simple dish, I added barbecue sauce to half of the chicken for Adam and left mine plain, so it even works for people with differing tastes. We'll probably try this one again. The variations are endless.
Sunday, January 18, 2009
Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto
From Everyday with Rachael Ray February 2009 (I don't see it on the website either. What the heck.)
Ingredients:
1 tbsp EVOO
8 thin slices prosciutto, halved crosswise
2 leeks - trimmed and cut crosswise 1/2 inch thick
salt & pepper
Two 10 to 12-ounce packages potato gnocchi
2 tbsp butter
2 tbsp flour
2 cups milk
ground nutmeg (I left this out)
1 cup grated fontina
1/2 cup grated asiago
1/2 cup grated parmesan (or parmigiano-reggiano)
Directions:
1. In a large skillet, heat the EVOO. Working in batches if necessary, add the prosciutto in a single layer and cook, turning once, until crisp, about 2 minutes. Drain on paper towels. Add the leeks to the skillet and cook until tender, 8 to 10 minutes. Season with salt & pepper.
2. Bring a large pot of water to a boil, salt it, add the gnocchi and cook until the gnocchi float to the surface, about 3 minutes.
3. Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, the whisk in the milk. Season with salt, pepper, and nutmeg. Cook until thickened, 5 minutes. Stir in the fontina and asiago until melted.
4. Preheat the broiler. Drain the gnocchi and place in a casserole dish. Stir in the leeks and cheese sauce and top with the parmesan. Broil the casserole until browned, 3 to 4 minutes. Top with crumbled prosciutto.
Comments:
This was fantastic. I actually used prosciutto this time rather than subbing bacon. It was too salty for my tastes so I'll probably swap it out again in the future. You never know until you try it though, right? Other than that, this turned out great. And Adam even ate some of the leftovers today so I know it had to be good! Leeks and gnocchi. What's not to like?
Ingredients:
1 tbsp EVOO
8 thin slices prosciutto, halved crosswise
2 leeks - trimmed and cut crosswise 1/2 inch thick
salt & pepper
Two 10 to 12-ounce packages potato gnocchi
2 tbsp butter
2 tbsp flour
2 cups milk
ground nutmeg (I left this out)
1 cup grated fontina
1/2 cup grated asiago
1/2 cup grated parmesan (or parmigiano-reggiano)
Directions:
1. In a large skillet, heat the EVOO. Working in batches if necessary, add the prosciutto in a single layer and cook, turning once, until crisp, about 2 minutes. Drain on paper towels. Add the leeks to the skillet and cook until tender, 8 to 10 minutes. Season with salt & pepper.
2. Bring a large pot of water to a boil, salt it, add the gnocchi and cook until the gnocchi float to the surface, about 3 minutes.
3. Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, the whisk in the milk. Season with salt, pepper, and nutmeg. Cook until thickened, 5 minutes. Stir in the fontina and asiago until melted.
4. Preheat the broiler. Drain the gnocchi and place in a casserole dish. Stir in the leeks and cheese sauce and top with the parmesan. Broil the casserole until browned, 3 to 4 minutes. Top with crumbled prosciutto.
Comments:
This was fantastic. I actually used prosciutto this time rather than subbing bacon. It was too salty for my tastes so I'll probably swap it out again in the future. You never know until you try it though, right? Other than that, this turned out great. And Adam even ate some of the leftovers today so I know it had to be good! Leeks and gnocchi. What's not to like?
Wednesday, January 14, 2009
Turkey Burger "Drumsticks"
From Everyday with Rachael Ray February 2009 (I don't see it on the website.)
Ingredients:
1 pound ground turkey
1 can (5oz) evaporated milk
1/4 c finely chopped onion
2 cups crushed cornflakes (I used breadcrumbs)
2 oz cheese (I used mozzarella)
Directions:
In a bowl, mix the turkey, 1/4 cup evaporated milk, the onion, and 2/3 cup cornflakes. Season with salt and pepper. Divide into 12 portions. Cut the cheese into 12 small sticks and thread onto 12 skewers. Wet your hands with evaporated milk, then mold some meat around each cheese piece, shaping into 3-inch ovals. Pour the remaining milk into a bowl. Add the remaining cornflakes to a plate. Dip each drumstick into the milk, then coat with the cornflakes. Heat 2 tablespoons olive oil in a large skillet over medium hear and fry each drumstick until browned, about 12 minutes.
Comments:
I basically followed the recipe. Kind of. I threaded cheese. I skipped washing my hands with evaporated milk. I molded meat. I skipped dipping them in milk and crumbs. I realized my skewers were too long for my pan and had to cut the ends of them as I put them in. In any case, they turned out alright. A few of them burst in the pan, oozing cheese all over. Adam liked them and pointed out that they could be made with pork or beef as well. Always thinking, that one...
Ingredients:
1 pound ground turkey
1 can (5oz) evaporated milk
1/4 c finely chopped onion
2 cups crushed cornflakes (I used breadcrumbs)
2 oz cheese (I used mozzarella)
Directions:
In a bowl, mix the turkey, 1/4 cup evaporated milk, the onion, and 2/3 cup cornflakes. Season with salt and pepper. Divide into 12 portions. Cut the cheese into 12 small sticks and thread onto 12 skewers. Wet your hands with evaporated milk, then mold some meat around each cheese piece, shaping into 3-inch ovals. Pour the remaining milk into a bowl. Add the remaining cornflakes to a plate. Dip each drumstick into the milk, then coat with the cornflakes. Heat 2 tablespoons olive oil in a large skillet over medium hear and fry each drumstick until browned, about 12 minutes.
Comments:
I basically followed the recipe. Kind of. I threaded cheese. I skipped washing my hands with evaporated milk. I molded meat. I skipped dipping them in milk and crumbs. I realized my skewers were too long for my pan and had to cut the ends of them as I put them in. In any case, they turned out alright. A few of them burst in the pan, oozing cheese all over. Adam liked them and pointed out that they could be made with pork or beef as well. Always thinking, that one...
Beef-and-Feta Pasta Bake
From Everyday with Rachael Ray February 2009 (I don't see it on the website.)
Ingredients:
1 pound pasta (I used shells)
2 T butter
2 T flour
2 cups milk, heated
3/4 pound crumbled feta
3 cups meat sauce (I used a jar of pasta sauce)
1/4 t ground cinnamon
1/4 t ground cloves
1/4 t sugar
Directions:
1. Preheat oven to 350. In a large pot of boiling, salted water, cook the pasta until a dente. Drain.
2. Meanwhile, in a medium saucepan, melt the butter over low heat. Whisk in the flour for 2 minutes. Increase the heat to medium, whish in the hot milk and cook, whisking, until thickened, about 5 mintutes. Stir in the feta.
3. In a large bowl, combine the meat sauce, cinnamon, cloves, and sugar. Stir in half the pasta. In another large bowl, stir together the feta sauce and the remaining pasta. Transfer the meat-coated pasta to a 9x13 baking dish. Top with the feta-coated pasta. Bake until golden, about 30 minutes.
Comments:
Adam picked this recipe out. I probably would have avoided it since I'm not really a fan of feta cheese. Or cloves. But it was actually pretty good. Next time I would probably leave the cloves out because neither of us really dug that overtone. I'd also probably make a batch of my favorite pasta sauce and use that instead of the jarred stuff. I didn't plan ahead too well this time.
Ingredients:
1 pound pasta (I used shells)
2 T butter
2 T flour
2 cups milk, heated
3/4 pound crumbled feta
3 cups meat sauce (I used a jar of pasta sauce)
1/4 t ground cinnamon
1/4 t ground cloves
1/4 t sugar
Directions:
1. Preheat oven to 350. In a large pot of boiling, salted water, cook the pasta until a dente. Drain.
2. Meanwhile, in a medium saucepan, melt the butter over low heat. Whisk in the flour for 2 minutes. Increase the heat to medium, whish in the hot milk and cook, whisking, until thickened, about 5 mintutes. Stir in the feta.
3. In a large bowl, combine the meat sauce, cinnamon, cloves, and sugar. Stir in half the pasta. In another large bowl, stir together the feta sauce and the remaining pasta. Transfer the meat-coated pasta to a 9x13 baking dish. Top with the feta-coated pasta. Bake until golden, about 30 minutes.
Comments:
Adam picked this recipe out. I probably would have avoided it since I'm not really a fan of feta cheese. Or cloves. But it was actually pretty good. Next time I would probably leave the cloves out because neither of us really dug that overtone. I'd also probably make a batch of my favorite pasta sauce and use that instead of the jarred stuff. I didn't plan ahead too well this time.
Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce
From Cooking Light September 2008
Ingredients:
4 ounces uncooked ziti
1/2 teaspoon extra-virgin olive oil
1 cup cherry tomatoes, halved
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 garlic clove, minced
6 tablespoons half-and-half (used milk)
3 tablespoons Gorgonzola cheese, crumbled
1 cup fresh spinach (left out)
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.
Comments:
I had some leftover gorgonzola from our party and this looked like a good way to use it up. I even had some cherry tomatoes already in the fridge so it was a recipe I didn't have to go grocery shopping to make. Overall, simple, tastes good. Not an everyday recipe though. Gorgonzola isn't the cheapest cheese out there! The picture looks kind of sad because I had already started to eat when I realized I hadn't snapped a photo yet. Whoops!
Ingredients:
4 ounces uncooked ziti
1/2 teaspoon extra-virgin olive oil
1 cup cherry tomatoes, halved
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 garlic clove, minced
6 tablespoons half-and-half (used milk)
3 tablespoons Gorgonzola cheese, crumbled
1 cup fresh spinach (left out)
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.
Comments:
I had some leftover gorgonzola from our party and this looked like a good way to use it up. I even had some cherry tomatoes already in the fridge so it was a recipe I didn't have to go grocery shopping to make. Overall, simple, tastes good. Not an everyday recipe though. Gorgonzola isn't the cheapest cheese out there! The picture looks kind of sad because I had already started to eat when I realized I hadn't snapped a photo yet. Whoops!