Pretty light week, cooking-wise...
Saturday 5/30 - We went to a wedding. Decent buffet dinner. Loved the mashed potatoes!
Sunday 5/31 - Adam is gone golfing. We were planning on leftovers anyway.
Monday 6/1 - I'll be working late so I'll probably pick something up on the way home.
Tuesday 6/2 - Adam's on his own - first summer board meeting!
Wednesday 6/3 - Party Time Mini Cheeseburgers
Thursday 6/4 - Pasta with Roasted Cauliflower and Ham
Friday 6/5 - Potstickers (pre-fab)
Sunday, May 31, 2009
Thursday, May 28, 2009
Super-Size Turkey Meatballs with Spinach & Cheese
From Everyday with Rachael Ray
Ingredients:
One 10-ounce box frozen chopped spinach, thawed
2 1/2 to 2 2/3 pounds ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1 3/4 cups milk
3/4 cup bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
Coarse salt and freshly ground pepper
Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
One 8-ounce package shredded provolone cheese or Italian cheese blend
1/2 teaspoon freshly grated nutmeg
1/4 cup chopped flat-leaf parsley
Directions:
1. Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with EVOO. Roast for 25 minutes.
2. Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO and the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg.
3. Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.
Comments:
This was pretty easy to make. I wasn't sure the meatballs would actually be done in 25 minutes, but they were. This makes a whole heck of a lot of cheese sauce. You could probably 1/8th the recipe and be fine. Overall, I liked them. Perhaps more salt next time. Adam's reaction? "They weren't horrible." Awesome.
Ingredients:
One 10-ounce box frozen chopped spinach, thawed
2 1/2 to 2 2/3 pounds ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1 3/4 cups milk
3/4 cup bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
Coarse salt and freshly ground pepper
Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
One 8-ounce package shredded provolone cheese or Italian cheese blend
1/2 teaspoon freshly grated nutmeg
1/4 cup chopped flat-leaf parsley
Directions:
1. Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with EVOO. Roast for 25 minutes.
2. Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO and the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg.
3. Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.
Comments:
This was pretty easy to make. I wasn't sure the meatballs would actually be done in 25 minutes, but they were. This makes a whole heck of a lot of cheese sauce. You could probably 1/8th the recipe and be fine. Overall, I liked them. Perhaps more salt next time. Adam's reaction? "They weren't horrible." Awesome.
Tuesday, May 26, 2009
Coconut Mango Chicken with Black Beans
From Everyday with Rachael Ray
Ingredients:
1 tablespoon vegetable oil
1 pound boneless chicken breast, cut into strips
2 teaspoons ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
Salt and pepper
Two 15-ounce cans black beans, rinsed
2 tablespoons fresh lime juice
1/4 cup chopped mint
Directions:
1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning once, until browned, about 3 minutes. Add the coriander, and stir for about 30 seconds. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper.
2. Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint.
3. Divide the beans among 4 plates. Top with the chicken and remaining mint.
Comments:
Generally a quick and easy meal. I despise peeling mangoes though. There has to be an easier way... Nothing much else to say about this one. Adam ate it but seemed unimpressed. He doesn't like beans so perhaps that turned him off to it. Who knows. I'm keeping it in the files though.
Ingredients:
1 tablespoon vegetable oil
1 pound boneless chicken breast, cut into strips
2 teaspoons ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
Salt and pepper
Two 15-ounce cans black beans, rinsed
2 tablespoons fresh lime juice
1/4 cup chopped mint
Directions:
1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning once, until browned, about 3 minutes. Add the coriander, and stir for about 30 seconds. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper.
2. Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint.
3. Divide the beans among 4 plates. Top with the chicken and remaining mint.
Comments:
Generally a quick and easy meal. I despise peeling mangoes though. There has to be an easier way... Nothing much else to say about this one. Adam ate it but seemed unimpressed. He doesn't like beans so perhaps that turned him off to it. Who knows. I'm keeping it in the files though.
Monday, May 25, 2009
Cake Batter Ice Cream
From Recipezaar.com
Ingredients:
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup cake mix
Directions:
1. Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
2. In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
3. Stir in the heavy cream and vanilla to taste.
4. Stir in cake mix, making sure there are no lumps.
5. Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
6. Remove ice cream from freezer bowl and place into a separate container.
7. Place freezer bowl and the ice cream into the freezer to further harden.
Comments:
It's been awhile since I posted an ice cream entry. We just love the frozen custard so much that's generally all we ever make. But Adam had a hankering for cake batter ice cream (a la Maggie Moo's) so he found this recipe and went to town. It's so easy, freezes well, and tastes great. I thought it was a bit sweet, but I'm more a chocolate and peanut butter kind of gal.
Ingredients:
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup cake mix
Directions:
1. Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
2. In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
3. Stir in the heavy cream and vanilla to taste.
4. Stir in cake mix, making sure there are no lumps.
5. Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
6. Remove ice cream from freezer bowl and place into a separate container.
7. Place freezer bowl and the ice cream into the freezer to further harden.
Comments:
It's been awhile since I posted an ice cream entry. We just love the frozen custard so much that's generally all we ever make. But Adam had a hankering for cake batter ice cream (a la Maggie Moo's) so he found this recipe and went to town. It's so easy, freezes well, and tastes great. I thought it was a bit sweet, but I'm more a chocolate and peanut butter kind of gal.
Adam Cooks: The Perfect Basic Burger
From Allrecipes.com
Ingredients:
1 egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound ground beef
1/2 cup fine dry bread crumbs
buns/toppings of your choice
Directions:
Preheat an outdoor grill for high heat and lightly oil grate.
In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.
Comments:
I used lettuce, tomato, pickles, ketchup. Adam used cheese, onion, barbecue sauce. Yeah, we're totally different. But it works. Aside from the fact that I ended up with the top half of the burger in my lap, these were good. Then again, that could just be my clutzy side's fault. Grr.
Ingredients:
1 egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound ground beef
1/2 cup fine dry bread crumbs
buns/toppings of your choice
Directions:
Preheat an outdoor grill for high heat and lightly oil grate.
In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.
Comments:
I used lettuce, tomato, pickles, ketchup. Adam used cheese, onion, barbecue sauce. Yeah, we're totally different. But it works. Aside from the fact that I ended up with the top half of the burger in my lap, these were good. Then again, that could just be my clutzy side's fault. Grr.
Walnut Banana Bread
From Taste of Home
Ingredients:
1/2 cup shortening
1 cup sugar
2 eggs
1 cup mashed ripe bananas (2 to 3 medium)
1 tablespoon milk
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
Directions:
In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Comments:
So, last week bananas were on sale but they were all very green. Adam got some anyway, but according to him "they ripened weird." He was going to toss them but I suggested perhaps they could be used to make banana bread. He said "go ahead."
Let me just say right now that I do not like bananas. At all. They smell gross, are mooshy. But yes, I made banana bread. That's how much I love him.
Anywho, pretty easy recipe. I doubled it since I had a lot of bananas to use up. It all worked up well, made the whole house smell like banana (yay!) and apparently tastes ok. He plans to take one loaf to work tomorrow.
Ingredients:
1/2 cup shortening
1 cup sugar
2 eggs
1 cup mashed ripe bananas (2 to 3 medium)
1 tablespoon milk
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
Directions:
In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Comments:
So, last week bananas were on sale but they were all very green. Adam got some anyway, but according to him "they ripened weird." He was going to toss them but I suggested perhaps they could be used to make banana bread. He said "go ahead."
Let me just say right now that I do not like bananas. At all. They smell gross, are mooshy. But yes, I made banana bread. That's how much I love him.
Anywho, pretty easy recipe. I doubled it since I had a lot of bananas to use up. It all worked up well, made the whole house smell like banana (yay!) and apparently tastes ok. He plans to take one loaf to work tomorrow.
Cheesy Hash Brown Chili
From Everyday with Rachael Ray
Ingredients:
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 cup tomato paste
1 pound ground beef
Salt and pepper
One 15-ounce can red kidney beans, rinsed
One 15-ounce can diced tomatoes
One 1-pound bag frozen shredded hash brown potatoes
1 cup shredded cheddar cheese
Directions:
1. In a large saucepan, heat the olive oil over medium heat. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper. Add the beans and the tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8-by-11-inch baking dish.
2. Position a rack in the upper third of the oven and preheat to 400°. In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.
Comments:
This is very easy to assemble. I didn't have diced tomatoes (and had JUST gone to the store so I couldn't bring myself to go back just for that) so I used crushed instead. It probably made a difference in texture, but it worked. Adam didn't like the chili part, so this will probably be banished to the Land of Unwanted Recipes. Oh well. I thought it was good.
Ingredients:
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 cup tomato paste
1 pound ground beef
Salt and pepper
One 15-ounce can red kidney beans, rinsed
One 15-ounce can diced tomatoes
One 1-pound bag frozen shredded hash brown potatoes
1 cup shredded cheddar cheese
Directions:
1. In a large saucepan, heat the olive oil over medium heat. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper. Add the beans and the tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8-by-11-inch baking dish.
2. Position a rack in the upper third of the oven and preheat to 400°. In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.
Comments:
This is very easy to assemble. I didn't have diced tomatoes (and had JUST gone to the store so I couldn't bring myself to go back just for that) so I used crushed instead. It probably made a difference in texture, but it worked. Adam didn't like the chili part, so this will probably be banished to the Land of Unwanted Recipes. Oh well. I thought it was good.
Friday, May 22, 2009
Scallops with Thai Sauce
From Taste of Home
Ingredients:
1 tablespoon cornstarch
1 can (14-1/2 ounces) vegetable broth
2 tablespoons creamy peanut butter
1 to 2 tablespoons Thai chili sauce
1 pound sea scallops
2 tablespoons vegetable oil, divided
1 small onion, sliced
1 large sweet red pepper, julienned
1/2 cup salted cashews
2 teaspoons minced garlic
1 can (8-3/4 ounces) whole baby corn, drained
Hot cooked angel hair pasta, optional
Directions:
In a small bowl, combine the cornstarch, broth, peanut butter and chili sauce until smooth; set aside.
In a large skillet, saute scallops in 1 tablespoon oil for 2-3 minutes on each side or until opaque. Remove with a slotted spoon and keep warm. In the same pan, saute the onion, red pepper, cashews and garlic in remaining oil for 3-5 minutes or until vegetables are crisp-tender.
Stir peanut butter mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the scallops and corn; heat through. Serve over pasta if desired.
Comments:
Also good with chicken!
Adam obviously picked this recipe out. I omitted the peppers at his request and skipped the pasta. As I was testing the corn to make sure it was cooked, I tasted the sauce and thought it would go well with chicken. Since I hadn't decided what to have for dinner myself yet, I cooked up a chicken breast and some potatoes. It worked well. It's a very versatile sauce, with no one flavor overwhelming the others. I didn't dig the cashews, but I guess they add something texture-wise.
Ingredients:
1 tablespoon cornstarch
1 can (14-1/2 ounces) vegetable broth
2 tablespoons creamy peanut butter
1 to 2 tablespoons Thai chili sauce
1 pound sea scallops
2 tablespoons vegetable oil, divided
1 small onion, sliced
1 large sweet red pepper, julienned
1/2 cup salted cashews
2 teaspoons minced garlic
1 can (8-3/4 ounces) whole baby corn, drained
Hot cooked angel hair pasta, optional
Directions:
In a small bowl, combine the cornstarch, broth, peanut butter and chili sauce until smooth; set aside.
In a large skillet, saute scallops in 1 tablespoon oil for 2-3 minutes on each side or until opaque. Remove with a slotted spoon and keep warm. In the same pan, saute the onion, red pepper, cashews and garlic in remaining oil for 3-5 minutes or until vegetables are crisp-tender.
Stir peanut butter mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the scallops and corn; heat through. Serve over pasta if desired.
Comments:
Also good with chicken!
Adam obviously picked this recipe out. I omitted the peppers at his request and skipped the pasta. As I was testing the corn to make sure it was cooked, I tasted the sauce and thought it would go well with chicken. Since I hadn't decided what to have for dinner myself yet, I cooked up a chicken breast and some potatoes. It worked well. It's a very versatile sauce, with no one flavor overwhelming the others. I didn't dig the cashews, but I guess they add something texture-wise.
Thursday, May 21, 2009
Weekly Menu 5/23 through 5/29
Saturday 5/23 - EDIT: We're going to try the Drive-in again tonight instead of Friday.
Sunday 5/24 - Cheesy Hash Brown Chili
Monday 5/25 - We'll be cooking out - this counts as Adam's meal for the week
Tuesday 5/26 - Coconut Mango Chicken with Black Beans (got bumped)
Wednesday 5/27 - Gnocchi with Bacon
Thursday 5/28 - Super Size Turkey Meatballs with Spinach and Cheese
Friday 5/29 - Fish from a box
Sunday 5/24 - Cheesy Hash Brown Chili
Monday 5/25 - We'll be cooking out - this counts as Adam's meal for the week
Tuesday 5/26 - Coconut Mango Chicken with Black Beans (got bumped)
Wednesday 5/27 - Gnocchi with Bacon
Thursday 5/28 - Super Size Turkey Meatballs with Spinach and Cheese
Friday 5/29 - Fish from a box
(Indian) Chicken Salad Pockets
From The Biggest Loser Cookbook
Ingredients:
1 1/2 tsp mayo
1 tsp lime juice
1/2 tsp curry paste
3/4 cup chopped grilled chicken breast
1 1/2 tbsp seeded, chopped cucumber
1 1/2 tbsp chopped red onion
1 whole wheat pita, cut in half
2 leaves lettuce
Directions:
In a medium bowl, combine the mayo, lime juice, and curry paste. Whisk to blend. Add the chicken, cucumber, and onion. Mix well.
Spoon the mixture evenly into the pita halves. Add the lettuce.
Comments:
I don't do curry. So that's why the "Indian" is a parenthetical. These were pretty good. I had issues with the pita pockets (can you see the one tearing on the side?), but I can't really blame that on the recipe. It's pretty good the next day too. I put the lettuce in first so that's why you can't really see it in the picture.
Ingredients:
1 1/2 tsp mayo
1 tsp lime juice
1/2 tsp curry paste
3/4 cup chopped grilled chicken breast
1 1/2 tbsp seeded, chopped cucumber
1 1/2 tbsp chopped red onion
1 whole wheat pita, cut in half
2 leaves lettuce
Directions:
In a medium bowl, combine the mayo, lime juice, and curry paste. Whisk to blend. Add the chicken, cucumber, and onion. Mix well.
Spoon the mixture evenly into the pita halves. Add the lettuce.
Comments:
I don't do curry. So that's why the "Indian" is a parenthetical. These were pretty good. I had issues with the pita pockets (can you see the one tearing on the side?), but I can't really blame that on the recipe. It's pretty good the next day too. I put the lettuce in first so that's why you can't really see it in the picture.
Sweet & Spicy Pork Tenderloin
From The Biggest Loser Cookbook
Ingredients:
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground allspice
1/8 tsp garlic powder
1/8 tsp ground chile pepper
1 pork tenderloin (1 1/4 lbs)
1 tsp EVOO
2 tbsp honey
1 tbsp minced garlic
1 1/2 tsp hot sauce
Directions:
Preheat the oven to 350. Lightly mist a small roasting pan or oven-proof skillet with olive oil spray. Set aside.
In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and chile pepper. Rub the pork evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
Meanwhile, in a small bowl, combine the honey, garlic, and hot sauce. Whisk to mix. Set aside.
Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork with the reserved honey mixture.
Roast the tenderloin in the oven to 16 to 18 minutes, or until a thermometer reads 160 and the juices run clear. Remove from the oven. Cover loosely with aluminum foil and let stand for 10 minutes. Cut into thin slices at a 45 degree angle and serve immediately.
Comments:
This was easy to prep but it took a lot longer than the recipe said it would to cook. I'm talking 40 minutes or more. I kind of lost track after the first couple tackings-on. It reminded me a whole lot of my other pork tenderloin experience. I'm not a fan of pork in general, and this was just too spicy for me. Adam liked it though. Ate all the leftovers. So that alone makes it a winner for me! I just could not get a good picture of it for the life of me. How annoying. But you get the idea.
Ingredients:
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground allspice
1/8 tsp garlic powder
1/8 tsp ground chile pepper
1 pork tenderloin (1 1/4 lbs)
1 tsp EVOO
2 tbsp honey
1 tbsp minced garlic
1 1/2 tsp hot sauce
Directions:
Preheat the oven to 350. Lightly mist a small roasting pan or oven-proof skillet with olive oil spray. Set aside.
In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and chile pepper. Rub the pork evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
Meanwhile, in a small bowl, combine the honey, garlic, and hot sauce. Whisk to mix. Set aside.
Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork with the reserved honey mixture.
Roast the tenderloin in the oven to 16 to 18 minutes, or until a thermometer reads 160 and the juices run clear. Remove from the oven. Cover loosely with aluminum foil and let stand for 10 minutes. Cut into thin slices at a 45 degree angle and serve immediately.
Comments:
This was easy to prep but it took a lot longer than the recipe said it would to cook. I'm talking 40 minutes or more. I kind of lost track after the first couple tackings-on. It reminded me a whole lot of my other pork tenderloin experience. I'm not a fan of pork in general, and this was just too spicy for me. Adam liked it though. Ate all the leftovers. So that alone makes it a winner for me! I just could not get a good picture of it for the life of me. How annoying. But you get the idea.
Saturday, May 16, 2009
Fried Chicken Rollups
From Everyday with Rachael Ray
Ingredients:
2/3 cup plus 2 tablespoons vegetable oil
1 onion, chopped
5 cloves garlic, finely chopped
3 cups shredded store-bought rotisserie chicken meat
Salt and pepper
1 1/2 cups shredded monterey jack cheese (about 6 ounces)
12 small corn tortillas
Directions:
1. In a large skillet, heat 2 tablespoons oil over medium heat. Add the onion and garlic and cook, stirring, until softened, about 6 minutes. Add the chicken, 1 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until heated through. Transfer to a bowl and stir in the cheese. Wipe out the skillet.
2. In the same skillet, warm the tortillas over low heat to soften, about 15 seconds on each side. Place on a work surface, then spoon 1/4 cup chicken mixture down the center of each. Roll up the tortillas.
3. In the same skillet, heat the remaining 2/3 cup oil over medium-high heat. Working in batches, add the chicken rollups seam side down and cook, turning once, until golden, about 2 minutes; drain on paper towels.
Comments:
Adam had issues with the name of this recipe (he thought the chicken was fried rather than the rollup.) Other than that it was all good. Whenever a recipe says to go buy a rotisserie chicken, I completely disregard that (expensive, bones, tedious) and just cook some boneless breasts up on the George Foreman. That grill can do anything! I had a blonde moment and forgot to add the cheese until halfway through. Whoops. I also had a problem with the rollups flopping open in the pan. But it all worked out and was edible. Which is all that really matters in the long run.
Ingredients:
2/3 cup plus 2 tablespoons vegetable oil
1 onion, chopped
5 cloves garlic, finely chopped
3 cups shredded store-bought rotisserie chicken meat
Salt and pepper
1 1/2 cups shredded monterey jack cheese (about 6 ounces)
12 small corn tortillas
Directions:
1. In a large skillet, heat 2 tablespoons oil over medium heat. Add the onion and garlic and cook, stirring, until softened, about 6 minutes. Add the chicken, 1 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until heated through. Transfer to a bowl and stir in the cheese. Wipe out the skillet.
2. In the same skillet, warm the tortillas over low heat to soften, about 15 seconds on each side. Place on a work surface, then spoon 1/4 cup chicken mixture down the center of each. Roll up the tortillas.
3. In the same skillet, heat the remaining 2/3 cup oil over medium-high heat. Working in batches, add the chicken rollups seam side down and cook, turning once, until golden, about 2 minutes; drain on paper towels.
Comments:
Adam had issues with the name of this recipe (he thought the chicken was fried rather than the rollup.) Other than that it was all good. Whenever a recipe says to go buy a rotisserie chicken, I completely disregard that (expensive, bones, tedious) and just cook some boneless breasts up on the George Foreman. That grill can do anything! I had a blonde moment and forgot to add the cheese until halfway through. Whoops. I also had a problem with the rollups flopping open in the pan. But it all worked out and was edible. Which is all that really matters in the long run.
Shrimp Scampi Pizza
From Everyday with Rachael Ray
Ingredients:
3 tablespoons extra-virgin olive oil
12 cloves garlic, 8 smashed and peeled and 4 finely chopped
1 bunch flat-leaf parsley, trimmed
One 15-ounce container ricotta cheese
1/2 cup grated parmesan cheese, plus more for sprinkling
2 pounds shrimp—peeled, deveined and chopped
Salt and pepper
1 baguette, split lengthwise and quartered crosswise
Directions:
1. In a large skillet, heat the olive oil over medium-low heat. Cook the smashed garlic until golden, about 5 minutes. Using a slotted spoon, transfer the garlic to a food processor; reserve the olive oil.
2. Add the parsley to the garlic in the food processor and pulse to finely chop; set aside 1/4 cup. Add the ricotta and parmesan to the food processor; pulse to combine.
3. Preheat the oven to 500°. In the same skillet, heat the reserved olive oil over medium-high heat. Add the chopped garlic and cook, stirring, for 1 minute. Add the shrimp, season with salt and pepper and cook, stirring, until opaque, about 5 minutes. Stir in the reserved 1/4 cup parsley-garlic mixture.
4. Spread the cheese mixture on the cut side of each piece of bread and arrange on a parchment-paper-lined baking sheet. Spoon the shrimp mixture on top and sprinkle with more parmesan. Bake until the cheese is melted, 7 to 10 minutes.
Comments:
Adam had picked this recipe out and then completely forgot about it. So when I made it he was all, "What is this?" and I was all, "Shrimp pizza. You picked it. Eat it and be happy."
Anyway.
I'm guessing it was decent since he ate it all. It was pretty easy to make after I finished prepping the shrimp. That was very popular with the cats. And I took the advice of the wise comment on this post and cut off some of the bottom of the bread to prevent tippage. Worked like a charm.
Ingredients:
3 tablespoons extra-virgin olive oil
12 cloves garlic, 8 smashed and peeled and 4 finely chopped
1 bunch flat-leaf parsley, trimmed
One 15-ounce container ricotta cheese
1/2 cup grated parmesan cheese, plus more for sprinkling
2 pounds shrimp—peeled, deveined and chopped
Salt and pepper
1 baguette, split lengthwise and quartered crosswise
Directions:
1. In a large skillet, heat the olive oil over medium-low heat. Cook the smashed garlic until golden, about 5 minutes. Using a slotted spoon, transfer the garlic to a food processor; reserve the olive oil.
2. Add the parsley to the garlic in the food processor and pulse to finely chop; set aside 1/4 cup. Add the ricotta and parmesan to the food processor; pulse to combine.
3. Preheat the oven to 500°. In the same skillet, heat the reserved olive oil over medium-high heat. Add the chopped garlic and cook, stirring, for 1 minute. Add the shrimp, season with salt and pepper and cook, stirring, until opaque, about 5 minutes. Stir in the reserved 1/4 cup parsley-garlic mixture.
4. Spread the cheese mixture on the cut side of each piece of bread and arrange on a parchment-paper-lined baking sheet. Spoon the shrimp mixture on top and sprinkle with more parmesan. Bake until the cheese is melted, 7 to 10 minutes.
Comments:
Adam had picked this recipe out and then completely forgot about it. So when I made it he was all, "What is this?" and I was all, "Shrimp pizza. You picked it. Eat it and be happy."
Anyway.
I'm guessing it was decent since he ate it all. It was pretty easy to make after I finished prepping the shrimp. That was very popular with the cats. And I took the advice of the wise comment on this post and cut off some of the bottom of the bread to prevent tippage. Worked like a charm.
Weekly Menu 5/16 through 5/22
Saturday 5/16 - We plan to go to the Drive-In and we'll get something from their concession stand. It's a great place - very reasonable prices, nice owners.
Sunday 5/17 - Adam Cooks: He's planning hot dogs.
Monday 5/18 - Sweet & Spicy Pork (Biggest Loser cookbook)
Tuesday 5/19 - Adam's on his own - my final IMA meeting of the program year!
Wednesday 5/20 - Indian Chicken Salad Pockets (Biggest Loser cookbook)
Thursday 5/21 - Pizza Sticks
Friday 5/22 - Scallops with Thai Sauce
Sunday 5/17 - Adam Cooks: He's planning hot dogs.
Monday 5/18 - Sweet & Spicy Pork (Biggest Loser cookbook)
Tuesday 5/19 - Adam's on his own - my final IMA meeting of the program year!
Wednesday 5/20 - Indian Chicken Salad Pockets (Biggest Loser cookbook)
Thursday 5/21 - Pizza Sticks
Friday 5/22 - Scallops with Thai Sauce
Tuesday, May 12, 2009
Homemade Potato Chips
A spur of the moment idea from Adam's brain.
Ingredients:
potatoes
oil for frying
salt
Directions:
Wash the potatoes well. Peel them if you want. (Adam didn't.) Slice them on a mandolin. USE THE HAND GUARD FOR THE LOVE OF GOD! (Adam did this time and didn't lose any body parts. Woo!) Drop them in a bowl of cold water as you slice so they don't brown. It also gets some of the starch off so they brown up better in the oil. Pat them dry before you drop them in the oil. If you don't, prepare to get splattered. Fry until they begin to brown. Or go longer if you like them crispy. I prefer a slightly floppy potato. (Hmm. That didn't quite come out right. You know what I mean.) Remove to a cooling rack over a baking sheet to cool. Sprinkle with salt. Store in an air tight container.
Comments:
I love potatoes in pretty much any form. These turned out really well. I don't usually eat potato chips, but I ate this entire bowl. What's really weird is that a guest on Rachael Ray this week talked about making their own potato chips. I can't remember who it was, but I thought it was kind of freaky.
Ingredients:
potatoes
oil for frying
salt
Directions:
Wash the potatoes well. Peel them if you want. (Adam didn't.) Slice them on a mandolin. USE THE HAND GUARD FOR THE LOVE OF GOD! (Adam did this time and didn't lose any body parts. Woo!) Drop them in a bowl of cold water as you slice so they don't brown. It also gets some of the starch off so they brown up better in the oil. Pat them dry before you drop them in the oil. If you don't, prepare to get splattered. Fry until they begin to brown. Or go longer if you like them crispy. I prefer a slightly floppy potato. (Hmm. That didn't quite come out right. You know what I mean.) Remove to a cooling rack over a baking sheet to cool. Sprinkle with salt. Store in an air tight container.
Comments:
I love potatoes in pretty much any form. These turned out really well. I don't usually eat potato chips, but I ate this entire bowl. What's really weird is that a guest on Rachael Ray this week talked about making their own potato chips. I can't remember who it was, but I thought it was kind of freaky.
Chicken Noodle Casserole
This is my mother's recipe, adapted to my liking.
Ingredients:
1 pound any kind of pasta (I used shells this time)
2 cans (or one family size) cream of chicken soup
2 cans (or one big one) chicken breast, drained
salt & pepper
Thyme
Marjoram
Minced onion
Worcestershire sauce
Bread crumbs
Parsley
Directions:
Cook the pasta according to the box directions. Drain. In an oven-proof bowl, mix the soup and chicken. Add seasonings to your tastes. Add noodles and stir to coat evenly. Top with bread crumbs and parsley. Bake at 350 for about 40 minutes.
Comments:
Mmm, comfort food. This can be adapted to whatever you like. Tuna? Sure. Cream of mushroom? Sure. Other spices or herbs? Go for it. This is just what I've determined I like. Adam hates this, so when he decided to go up to Green Bay to hang out with his cousin tonight I decided it was a good night to make it. And it makes a ton of leftovers when only one person is eating it! Score!
Ingredients:
1 pound any kind of pasta (I used shells this time)
2 cans (or one family size) cream of chicken soup
2 cans (or one big one) chicken breast, drained
salt & pepper
Thyme
Marjoram
Minced onion
Worcestershire sauce
Bread crumbs
Parsley
Directions:
Cook the pasta according to the box directions. Drain. In an oven-proof bowl, mix the soup and chicken. Add seasonings to your tastes. Add noodles and stir to coat evenly. Top with bread crumbs and parsley. Bake at 350 for about 40 minutes.
Comments:
Mmm, comfort food. This can be adapted to whatever you like. Tuna? Sure. Cream of mushroom? Sure. Other spices or herbs? Go for it. This is just what I've determined I like. Adam hates this, so when he decided to go up to Green Bay to hang out with his cousin tonight I decided it was a good night to make it. And it makes a ton of leftovers when only one person is eating it! Score!
Sunday, May 10, 2009
Apple Pancakes
From Penzeys Spices
Ingredients:
1/4 Cup butter (1/2 stick), divided
4 eggs
1/4 tsp. vanilla extract
3/4 Cup all-purpose flour
3/4 Cup milk
1/2 tsp. salt
2 medium baking apples, peeled and thinly sliced
3 TB. cinnamon sugar, divided
Directions:
Preheat oven to 400°. Divide butter evenly between two 9 inch pie plates and put them in the oven to melt the butter. Rotate the pie plates until the butter coats the bottom and the sides. To make dividing the ingredients between the two plates easier, we used a 4-Cup measuring cup as our mixing bowl. Beat eggs, vanilla, flour, milk, and salt on medium speed for 1 minute. Toss the sliced apples with 2 TB. of the cinnamon sugar. Arrange 1/2 of the apple slices in each pan so they cover the bottom in pretty much a single layer. Pour 1/2 the egg mixture over the apple slices in each pan. Sprinkle the remaining cinnamon sugar over the batter in each pan. Bake until puffed and golden brown, 20-25 minutes. Serve right away, while still puffy, with warm syrup.
Comments:
When Adam picked up juniper berries a while back he also picked up a catalog. This was a recipe that caught his eye. I had originally planned to make it last weekend, but luckily the apples toughed it out and were still good this morning. I used a deep dish pie pan so it doesn't look like the picture on their website, but it was still good. I cut everything in half to make only one, but we probably could have eaten two of them. Yum! Oh, and I didn't use butter - I just sprayed the pie pan with Pam and it worked fine.
Ingredients:
1/4 Cup butter (1/2 stick), divided
4 eggs
1/4 tsp. vanilla extract
3/4 Cup all-purpose flour
3/4 Cup milk
1/2 tsp. salt
2 medium baking apples, peeled and thinly sliced
3 TB. cinnamon sugar, divided
Directions:
Preheat oven to 400°. Divide butter evenly between two 9 inch pie plates and put them in the oven to melt the butter. Rotate the pie plates until the butter coats the bottom and the sides. To make dividing the ingredients between the two plates easier, we used a 4-Cup measuring cup as our mixing bowl. Beat eggs, vanilla, flour, milk, and salt on medium speed for 1 minute. Toss the sliced apples with 2 TB. of the cinnamon sugar. Arrange 1/2 of the apple slices in each pan so they cover the bottom in pretty much a single layer. Pour 1/2 the egg mixture over the apple slices in each pan. Sprinkle the remaining cinnamon sugar over the batter in each pan. Bake until puffed and golden brown, 20-25 minutes. Serve right away, while still puffy, with warm syrup.
Comments:
When Adam picked up juniper berries a while back he also picked up a catalog. This was a recipe that caught his eye. I had originally planned to make it last weekend, but luckily the apples toughed it out and were still good this morning. I used a deep dish pie pan so it doesn't look like the picture on their website, but it was still good. I cut everything in half to make only one, but we probably could have eaten two of them. Yum! Oh, and I didn't use butter - I just sprayed the pie pan with Pam and it worked fine.
Friday, May 08, 2009
Weekly Menu 5/9 through 5/15
Saturday 5/9 - Adam Cooks: Grilled Salmon (got bumped from yesterday)
Sunday 5/10 - Lasagna Roll-ups
Monday 5/11 - Adam's on his own - I'll be going out with my bell group
Tuesday 5/12 - Fried Chicken Rollups (hmm, seems as though I'm on a "roll-up" kick, huh?)
Wednesday 5/13 - Shrimp Scampi Pizza
Thursday 5/14 - Spicy Bean & Cheese Burritos
Friday 5/15 - Coconut Mango Chicken with Black Beans
Sunday 5/10 - Lasagna Roll-ups
Monday 5/11 - Adam's on his own - I'll be going out with my bell group
Tuesday 5/12 - Fried Chicken Rollups (hmm, seems as though I'm on a "roll-up" kick, huh?)
Wednesday 5/13 - Shrimp Scampi Pizza
Thursday 5/14 - Spicy Bean & Cheese Burritos
Friday 5/15 - Coconut Mango Chicken with Black Beans
Chili Cheese Dogs in Beach Blankets
From Everyday with Rachael Ray
Ingredients:
1 tablespoon vegetable oil
3/4 pound ground beef or turkey
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon garlic powder
Salt and pepper
2 tablespoons tomato paste
14 ounces refrigerated pizza dough
1 1/2 cups shredded cheddar cheese
8 hot dogs
Directions:
1. Preheat the oven to 400°. Heat the oil in a small pot over medium-high heat. Add the ground meat and the chili, onion and garlic powders and cook, stirring frequently, until browned, 6 to 7 minutes. Season with salt and pepper. Stir in the tomato paste, then add 1/4 cup water to help loosen it up. Lower the heat and simmer until thick, about 5 minutes. Remove from the heat.
2. On a work surface, roll out the pizza dough and stretch into a big rectangle. Cut the dough lengthwise, then cut each half crosswise into 4 equal pieces. In the center of each rectangle, drop some chili and sprinkle with cheese. Set a hot dog on top and wrap the dough around it, sealing in the chili and cheese. The ends of each hot dog should peek out. Bake until golden, about 18 minutes. Let cool slightly before serving.
Comments:
These looked cute. They were pretty easy to make although I'd suggest putting the pizza dough on the baking sheet before you put the chili on it. Otherwise the hot chili makes the dough fall apart and it gets messy. I learned that one the hard way. We both liked these and would probably make them again. Maybe add some bacon. Or use a different type of dough. We'll see.
Ingredients:
1 tablespoon vegetable oil
3/4 pound ground beef or turkey
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon garlic powder
Salt and pepper
2 tablespoons tomato paste
14 ounces refrigerated pizza dough
1 1/2 cups shredded cheddar cheese
8 hot dogs
Directions:
1. Preheat the oven to 400°. Heat the oil in a small pot over medium-high heat. Add the ground meat and the chili, onion and garlic powders and cook, stirring frequently, until browned, 6 to 7 minutes. Season with salt and pepper. Stir in the tomato paste, then add 1/4 cup water to help loosen it up. Lower the heat and simmer until thick, about 5 minutes. Remove from the heat.
2. On a work surface, roll out the pizza dough and stretch into a big rectangle. Cut the dough lengthwise, then cut each half crosswise into 4 equal pieces. In the center of each rectangle, drop some chili and sprinkle with cheese. Set a hot dog on top and wrap the dough around it, sealing in the chili and cheese. The ends of each hot dog should peek out. Bake until golden, about 18 minutes. Let cool slightly before serving.
Comments:
These looked cute. They were pretty easy to make although I'd suggest putting the pizza dough on the baking sheet before you put the chili on it. Otherwise the hot chili makes the dough fall apart and it gets messy. I learned that one the hard way. We both liked these and would probably make them again. Maybe add some bacon. Or use a different type of dough. We'll see.
Tuesday, May 05, 2009
Hobo Meatball Stew
From Taste of Home
Ingredients:
1 pound ground beef
1-1/2 teaspoons salt or salt-free seasoning blend, divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
1 large onion, cut into chunks
1/2 cup water
1/2 cup ketchup
1-1/2 teaspoons cider vinegar
1/2 teaspoon dried basil
Directions:
In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain.
Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. Cover and cook on high for 4-5 hours or until the vegetables are tender.
Comments:
I've made this at least twice before but I guess I never posted it. This time I was being lazy so I didn't brown the meatballs. Mistake. It made the juices really greasy. Still totally yummy and edible, but a little slimier than I like it. This is a great recipe.
Ingredients:
1 pound ground beef
1-1/2 teaspoons salt or salt-free seasoning blend, divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
1 large onion, cut into chunks
1/2 cup water
1/2 cup ketchup
1-1/2 teaspoons cider vinegar
1/2 teaspoon dried basil
Directions:
In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain.
Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. Cover and cook on high for 4-5 hours or until the vegetables are tender.
Comments:
I've made this at least twice before but I guess I never posted it. This time I was being lazy so I didn't brown the meatballs. Mistake. It made the juices really greasy. Still totally yummy and edible, but a little slimier than I like it. This is a great recipe.
Ginger Chicken with Bok Choy and Couscous
From Everyday with Rachael Ray
Ingredients:
1/2 cup soy sauce
6 tablespoons brown sugar
1 1/2 tablespoons sesame oil
One 1 1/2-inch piece ginger,peeled and grated
1 bunch scallions, 1/2 thinly sliced and 1/2 cut into 2-inch pieces
3 star anise (optional)
6 skinless, boneless chicken thighs, trimmed and halved
Salt
One 10-ounce box plain couscous
1 1/4 pounds baby bok choy, halved lengthwise and rinsed
Directions:
1. In a shallow baking dish, whisk together the soy sauce, brown sugar, sesame oil and ginger; stir in the 2-inch scallion pieces and the star anise, if using. Season the chicken with salt and add to the marinade, turning to coat. Let marinate at room temperature for 30 minutes.
2. Line a footed metal colander with 2 layers of damp cheesecloth, allowing 2 inches of overhang. Place in a pot and add enough water to just reach the colander bottom. Bring to a simmer; have a small pot of boiling water on the side.
3. Pour the couscous into the colander. Place the chicken thighs on top in a single layer, pressing up the sides of the colander, if necessary; reserve the marinade. Cover and steam, adding more hot water as needed, until the chicken is cooked through, 25 to 30 minutes.
4. Meanwhile, in a small saucepan, simmer the reserved marinade until thickened, about 4 minutes; strain.
5. When the chicken is almost done, scatter the bok choy on top, season with salt and steam for 3 minutes. Transfer the bok choy and chicken to a platter, drizzle with the marinade and top with half of the sliced scallions. Stir the remaining scallions into the couscous, season with salt and serve with the chicken.
Comments:
This recipe caught my eye because of the bok choy. Adam recently announced that we needed to eat more red meat because a recent blood test indicated his iron was low.
(I'll pause for a moment for the preposterousness of that statement to sink in.)
Low and behold, when I googled "foods high in iron", bok choy was on the list. Angels in heaven were singing that I would not be forced to eat burgers and steak every night. Bwahaha.
So. Anyway. The recipe. The instuctions are kind of odd and the whole "one pot" thing is a little strange too. I ditched the colander idea and used my steamer basket in my big old soup pot. It worked ok, but the couscous didn't really cook through. The flavor and food combination was good, but I might make it differently next time.
Ingredients:
1/2 cup soy sauce
6 tablespoons brown sugar
1 1/2 tablespoons sesame oil
One 1 1/2-inch piece ginger,peeled and grated
1 bunch scallions, 1/2 thinly sliced and 1/2 cut into 2-inch pieces
3 star anise (optional)
6 skinless, boneless chicken thighs, trimmed and halved
Salt
One 10-ounce box plain couscous
1 1/4 pounds baby bok choy, halved lengthwise and rinsed
Directions:
1. In a shallow baking dish, whisk together the soy sauce, brown sugar, sesame oil and ginger; stir in the 2-inch scallion pieces and the star anise, if using. Season the chicken with salt and add to the marinade, turning to coat. Let marinate at room temperature for 30 minutes.
2. Line a footed metal colander with 2 layers of damp cheesecloth, allowing 2 inches of overhang. Place in a pot and add enough water to just reach the colander bottom. Bring to a simmer; have a small pot of boiling water on the side.
3. Pour the couscous into the colander. Place the chicken thighs on top in a single layer, pressing up the sides of the colander, if necessary; reserve the marinade. Cover and steam, adding more hot water as needed, until the chicken is cooked through, 25 to 30 minutes.
4. Meanwhile, in a small saucepan, simmer the reserved marinade until thickened, about 4 minutes; strain.
5. When the chicken is almost done, scatter the bok choy on top, season with salt and steam for 3 minutes. Transfer the bok choy and chicken to a platter, drizzle with the marinade and top with half of the sliced scallions. Stir the remaining scallions into the couscous, season with salt and serve with the chicken.
Comments:
This recipe caught my eye because of the bok choy. Adam recently announced that we needed to eat more red meat because a recent blood test indicated his iron was low.
(I'll pause for a moment for the preposterousness of that statement to sink in.)
Low and behold, when I googled "foods high in iron", bok choy was on the list. Angels in heaven were singing that I would not be forced to eat burgers and steak every night. Bwahaha.
So. Anyway. The recipe. The instuctions are kind of odd and the whole "one pot" thing is a little strange too. I ditched the colander idea and used my steamer basket in my big old soup pot. It worked ok, but the couscous didn't really cook through. The flavor and food combination was good, but I might make it differently next time.
Sunday, May 03, 2009
Apple Fritters
From Everyday with Rachael Ray
Ingredients:
Vegetable oil, for frying
1 cup flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup sparkling apple cider
1 large egg, plus 2 large egg whites
3 apples (about 1 pound)—peeled, cored and sliced into 1/4-inch rings
Confectioners' sugar, for dusting
Directions:
1. Fill a large pot with enough oil to reach a depth of 2 inches and heat until it registers 375° on a deep-fry thermometer. In a large bowl, whisk together the flour, granulated sugar and salt; form a well in the center of the mixture. Add 1/4 cup cider and the whole egg. Gradually stir the flour into the liquid to form a smooth paste. Stir in the remaining 1/4 cup cider; let stand until thickened, 5 minutes. In a bowl, beat the egg whites until stiff. Fold into the batter.
2. Working in batches, dip the apple rings in the batter and fry until golden, about 3 minutes, allowing the oil temperature to return to 375° between batches. Using a slotted spoon, transfer to paper towels to drain. Dust with the confectioners' sugar and serve warm.
Comments:
I had to clean the deep fryer out from all the coconut shrimp debris so I figured it was a good time to try something new (and less messy.) Adam had picked this out a while back and saw it again while he was browsing my recipe binder to pick out his meal for this week. I made them after dinner while he was still laying with his hand above his head, trying not to die. (Men are so melodramatic...)
These are pretty easy. They'd probably have been easier if he hadn't used the vegetable peeler on the potatoes (which I then put in the dishwasher and started) and if I had an apple corer. *sigh* But I made do. They turned out pretty well. Nice and sweet and nice and tart. Just the right balance.
Ingredients:
Vegetable oil, for frying
1 cup flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup sparkling apple cider
1 large egg, plus 2 large egg whites
3 apples (about 1 pound)—peeled, cored and sliced into 1/4-inch rings
Confectioners' sugar, for dusting
Directions:
1. Fill a large pot with enough oil to reach a depth of 2 inches and heat until it registers 375° on a deep-fry thermometer. In a large bowl, whisk together the flour, granulated sugar and salt; form a well in the center of the mixture. Add 1/4 cup cider and the whole egg. Gradually stir the flour into the liquid to form a smooth paste. Stir in the remaining 1/4 cup cider; let stand until thickened, 5 minutes. In a bowl, beat the egg whites until stiff. Fold into the batter.
2. Working in batches, dip the apple rings in the batter and fry until golden, about 3 minutes, allowing the oil temperature to return to 375° between batches. Using a slotted spoon, transfer to paper towels to drain. Dust with the confectioners' sugar and serve warm.
Comments:
I had to clean the deep fryer out from all the coconut shrimp debris so I figured it was a good time to try something new (and less messy.) Adam had picked this out a while back and saw it again while he was browsing my recipe binder to pick out his meal for this week. I made them after dinner while he was still laying with his hand above his head, trying not to die. (Men are so melodramatic...)
These are pretty easy. They'd probably have been easier if he hadn't used the vegetable peeler on the potatoes (which I then put in the dishwasher and started) and if I had an apple corer. *sigh* But I made do. They turned out pretty well. Nice and sweet and nice and tart. Just the right balance.
Adam Cooks (kind of): Baked Potato Soup
From Everyday with Rachael Ray
Ingredients:
2 large baking potatoes—peeled, halved lengthwise and thinly sliced crosswise
3 cups milk
Salt and pepper
1/2 head cauliflower, cored and chopped
1 bunch scallions, white and green portions thinly sliced separately
4 slices bacon
1 cup shredded cheddar cheese (about 2 ounces)
1/4 cup sour cream
Directions:
1. In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes. Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
2. Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.
Comments:
So Adam was slicing the potatoes on the mandolin (something I thought was unnecessary seeing as how the soup was going to be blended up anyway. But that's a separate issue.) when he managed to slice the top of his index finger clean off (and no, he wasn't using the hand guard. For shame...) For once it was not cat blood being spurted all over the house. Anywho, due to his blood loss and the need for him to keep his hand over his head, I took over the dinner-making duties.
Ah, the drama.
This was pretty good. And I finally got to use the immersible blender I got for Christmas. Woo! I probably could have put more salt in but it was not bland by any means. I didn't microwave the bacon. I think that's just a bad idea, so I ignored that part of the directions.
Ingredients:
2 large baking potatoes—peeled, halved lengthwise and thinly sliced crosswise
3 cups milk
Salt and pepper
1/2 head cauliflower, cored and chopped
1 bunch scallions, white and green portions thinly sliced separately
4 slices bacon
1 cup shredded cheddar cheese (about 2 ounces)
1/4 cup sour cream
Directions:
1. In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes. Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
2. Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.
Comments:
So Adam was slicing the potatoes on the mandolin (something I thought was unnecessary seeing as how the soup was going to be blended up anyway. But that's a separate issue.) when he managed to slice the top of his index finger clean off (and no, he wasn't using the hand guard. For shame...) For once it was not cat blood being spurted all over the house. Anywho, due to his blood loss and the need for him to keep his hand over his head, I took over the dinner-making duties.
Ah, the drama.
This was pretty good. And I finally got to use the immersible blender I got for Christmas. Woo! I probably could have put more salt in but it was not bland by any means. I didn't microwave the bacon. I think that's just a bad idea, so I ignored that part of the directions.
Saturday, May 02, 2009
Beef Taco Skillet
From Campbell's via an ad in Everyday with Rachael Ray
Ingredients:
1 pound ground beef
1 can (10 3/4 ounces) Condensed Tomato Soup
1/2 cup salsa
1/2 cup water
6 flour tortilla (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese
Directions:
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, salsa, water, and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.
Comments:
I discovered the jar of salsa I thought I had in the pantry was, in fact, not there, so I had to do some improvising. I added a second can of tomato soup and a little extra water and it turned out fine. Not so "taco" or spicy, but I liked it and Adam even ate the leftovers!
Ingredients:
1 pound ground beef
1 can (10 3/4 ounces) Condensed Tomato Soup
1/2 cup salsa
1/2 cup water
6 flour tortilla (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese
Directions:
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, salsa, water, and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.
Comments:
I discovered the jar of salsa I thought I had in the pantry was, in fact, not there, so I had to do some improvising. I added a second can of tomato soup and a little extra water and it turned out fine. Not so "taco" or spicy, but I liked it and Adam even ate the leftovers!
Weekly Menu 5/2 through 5/8
Saturday 5/2 - Family-Pleasing Pizza
Sunday 5/3 - Adam Cooks: Baked Potato Soup
Monday 5/4 - Hobo Meatball Stew
Tuesday 5/5 - Ginger Chicken with Bok Choy & Couscous
Wednesday 5/6 - Chili Cheese Dogs in Beach Blankets
Thursday 5/7 - Spicy Meatballs with Fiery Chili Sauce
Friday 5/8 - Grilled Salmon
Sunday 5/3 - Adam Cooks: Baked Potato Soup
Monday 5/4 - Hobo Meatball Stew
Tuesday 5/5 - Ginger Chicken with Bok Choy & Couscous
Wednesday 5/6 - Chili Cheese Dogs in Beach Blankets
Thursday 5/7 - Spicy Meatballs with Fiery Chili Sauce
Friday 5/8 - Grilled Salmon