Thursday, June 30, 2011

Aloo Matar Paratha

Aloo Matar ParathaPotato and green peas stuffed pancakes
Makes 14-16 parathas

Ingredients

For the stuffing:
4 medium sized potatoes (boiled and mashed)
1 ¾ cups green peas (thawed if using frozen and steamed or cooked if using fresh)
1 cup onion (julienned)
1 tsp cumin seeds
1 ½ tsp coriander powder
½ tsp turmeric powder
1 tsp red pepper flakes (you can also use cayenne pepper or chopped green chili)
1 ½ tsp lemon juice
1 ½ tbsp. oil
Salt

For the dough:
2 ½ cups of whole wheat flour
Water (approximately 1 cup. But I have experienced that different brands of flour ask for different quantity of water depending on the quality. So I usually eye ball the amount of water used.)
1 ½ tsp salt
Ghee or oil for pan frying the parathas

Method

For the dough:

The process of kneading the dough for parathas is very much like doing that for making rotis. Please refer to my detailed post on how to make a roti to find out how you can make dough for parathas. Process is simple, just add water and salt to the flour and knead but can sometimes be tricky. I hope the post on making roti helps you make your dough.

For the stuffing:

Heat oil in a pan. Add cumin seeds. Once cumin starts to pop add onion.

Cook onion until light golden in color. Add turmeric, coriander and red pepper flakes.

Mix well. Add mashed potatoes and green peas. Add salt.

Mix everything together and mash it all well.

Set aside and let it cool.

Stuffing and making parathas:

Divide the dough and filling into equal parts. 

Dust the working area where you will be rolling the dough.

Roll out dough about 2 inches in diameter. 

Place a ball of filling in the middle and bring all the edges together sealing the filling in the center of the bag.

Press the bag gently on the sealed side, flattening it a little.  Dust and roll out the dough flat.Tip- Try to be light handed while rolling out the dough. Dust frequently if the dough is softer and the filling is coming out.

Repeat the same for the rest of the filling and dough. Tip- If you plan to roll out all the dough before starting to pan fry them then cover it with a damp cloth to prevent it from drying out in the air.

Heat a skillet and place the rolled out dough on it. Tip- To check whether the skillet is hot enough sprinkle some water in it. If it sizzles out right away then its ready.

Let it cook for a few seconds and when you see the surface of paratha getting darker, flip to the other side. If you see some small brown spots on it then that’s good!

Brush ghee/oil on the cooked side and then flip again. Gently pressing with a spatula and rotating cook it for a minute. Repeat the same for the other side as well.

A perfect paratha should be golden brown with some dark spots on it.

Serve hot with yogurt, pickles or chutney.

Herb-and-Veggie Meatloaf


Herb-and-Veggie MeatloafAmy – amylz
Southern Living  8 Servings

1 medium onion, chopped
1 teaspoon minced garlic
2 teaspoons canola or vegetable oil
1 cup shredded carrots
1 cup roasted garlic-and-herb pasta sauce, divided
1 1/2 pounds extra-lean ground beef
8 ounces 50%-less-fat fresh pork sausage
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup uncooked regular oats
2 teaspoons Italian seasoning
1 1/4 teaspoons salt
1 teaspoon pepper
1 large egg, lightly beaten
Vegetable cooking spray
Additional roasted garlic-and-herb pasta sauce (optional)

Sauté onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes. Add carrots, and sauté 3 to 4 minutes or until onion is tender; cool slightly.
Combine onion mixture, 1/2 cup pasta sauce, beef, and next 7 ingredients in a large bowl until blended. Shape mixture into a 10- x 5-inch loaf. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray. Bake at 350° for 45 minutes. Spread remaining 1/2 cup pasta sauce over loaf, and bake 10 to 15 more minutes or until a thermometer inserted into thickest portion registers 155°. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with additional pasta sauce, if desired.

Note: For testing purposes only, we used Prego Roasted Garlic-and-Herb Pasta Sauce.
Herb-and-Veggie Turkey Loaf: Substitute 2 pounds lean ground turkey for beef and pork. Proceed with recipe as directed.

Slow Cooker Brown Sugar Chicken

Slow Cooker Brown Sugar Chicken
Summer aka The Skipper Bunch

8-10 chicken thighs, boneless skinless
1c brown sugar
1/4c lemon lime soda
2/3c vinegar
3 cloves garlic, minced
2 tbsp soy sauce
1 tsp black pepper
-chinese hot sauce, opt-

---Place chicken in slow cooker. Cover with sugar, pepper, garlic and soy. Add vinegar the lemon lime soda. Cover and cook on low 6-9hrs or high 4-5hrs

Dill Pickle Faux-Fried Chicken

Dill Pickle Faux-Fried Chicken

4 bone-in skinless chicken thighs

Dill Pickle Brine
(You could use the brine from a jar of your favorite pickles instead of making this brine if you have some on hand.)

1 c water
2 T white vinegar
2 T kosher salt
1 bunch fresh dill fronds (about 1/3 c)
1 clove garlic, chopped or crushed
1 small bay leaf, crumbled

1 t pickling spice, crushed a little
OR
1/8 t ground cinnamon
1/8 t red pepper flakes
1/8 t ground cardamom
1/8 t ground all spice
1/8 t ground cloves
1/8 t ground mustard
1/8 t ground ginger

Put the water, vinegar and salt in a bowl or baggie big enough to hold your chicken. Stir or shake until the salt is dissolved. Stir in all the remaining ingredients. Add your chicken and let brine 1 1/2 - 2 hours. Rinse and dry the chicken thighs.

Preheat oven to 400 F.

Breading

6 T fine bread crumbs
2 T grated parmesan
1/4 t dried thyme
1 egg

In a shallow bowl mix the bread crumbs, parmesan and thyme together.

Put the egg in another shallow bowl and beat it.

Dip the chicken thighs into the egg and then into the breading coating all sides. Place bone-side down on a baking sheet that has been sprayed with a little cooking spray. Bake for 35 - 40 minutes or until done, turning the thighs over at about 30 minutes.

Makes 4 thighs

This recipe is from A Good Appetite.

Tuesday, June 28, 2011

Chicken Honey Mustard Pie


Chicken Honey Mustard Pie  Amy – amylz
All Recipes  Yields: 8 servings

1 recipe pastry for a 9 inch double crust pie
1 pound skinless, boneless chicken breast halves
1/4 cup soy sauce
1/4 cup finely diced onion
1 clove garlic, minced
1 cup chicken broth
1 cup julienned carrots
3 1/2 tablespoons honey
1 1/2 tablespoons Dijon-style prepared mustard
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 1/2 tablespoons cornstarch
3 tablespoons water

1. Cut chicken into bite-size chunks, and marinate in soy sauce.
2. In a lightly oiled saucepan, saute onion and garlic over medium-high heat until onion in soft but not brown. Add chicken pieces, and saute until chicken is cooked through. Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper. Mix cornstarch with a few tablespoons of water to make a paste. Bring chicken mixture to a boil, and stir in cornstarch mixture. Cook, stirring constantly, until thick. Mixture should get pretty thick: add more cornstarch mixture if necessary.
3. Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape.
4. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake 30 minutes more, or until crust is golden brown.

Monday, June 27, 2011

Cincinnati Chili

Cincinnati Chili

2 pounds chuck
1 tablespoon canola oil
2 medium onions, finely chopped
6 garlic cloves, minced
one 15-ounce can tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
10 black peppercorns
8 whole allspice
8 whole cloves
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1 ½ teaspoons ground cayenne pepper
1 teaspoon ground cumin
½ ounce unsweetened chocolate, grated
1 pound dried spaghetti
grated cheddar cheese
chopped onion
¼ cup canned red kidney beans
oyster crackers
hot sauce

Pour 2 quarts of water into a large pot and bring to boil over high heat. Add the ground beef, set the timer for 30 seconds, and stir constantly. You want to separate the meat into individual strands. As soon as the timer goes off, turn off the heat, and drain the meat in a colander.

Rinse out the pot, and add the oil. Turn heat to medium, and when shimmering, add the onions. Cook until the onions are lightly browned, and then add the garlic. Cook until very fragrant, about 30 seconds.

Add the tomato sauce, water, cider vinegar, and Worcestershire sauce. Bring to a simmer.

Grind the black peppercorns, allspice, and cloves. Add them to the pot along with the bay leaf, salt, cinnamon, cayenne pepper, cumin, chocolate, and the ground beef. Stir well, turn the heat to high, and bring to a boil. Then reduce heat to maintain a simmer.

Cook for 1 ½ to 2 hours, or until thick and delicious.
Serve with cooked spaghetti for 2-Way
Add cheddar cheese for 3-Way
Add chopped onions for 4-Way
Add red kidney beans for 5-Way

From here.

Sunday, June 26, 2011

Chili Bonzos


Chili Bonzos (PinkStickyNotes)
2 cans garbanzo beans
1 T. low sodium worchestershire sauce
1-2 t. each chili, garlic and onion powder
1 t. paprika
2-3 dashes red pepper sauce
salt to taste

Rinse beans and dry well with paper towels. Arrange beans in a large skillet, spray with cooking spray and cook over medium heat until they start to brown.
Combine the worchestershire sauce and spices, add to beans and stir to coat evenly.
Transfer beans to rimmed cookie sheet and bake at 325 for 20-25 minutes, stirring twice. Cool, store in airtight container.

Bbq-Glazed Chicken Nuggets


Bbq-Glazed Chicken Nuggets
Amy - amylz
Robert Irvine

BBQ Glaze:
1/4 cup apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons chili powder
1/4 cup Worcestershire sauce
1 cup ketchup
1/4 cup molasses
1/4 cup packed dark brown sugar
1/4 cup honey
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8-ounce) boneless chicken breasts, cut into large nugget- sized pieces
1/4 cup olive oil

Prepare the barbeque glaze. Pour apple cider vinegar into a small saucepan and whisk in garlic powder, onion powder and chili powder. Bring to a boil and add Worcestershire sauce, ketchup, molasses, dark brown sugar and honey. Lower heat to medium or medium low and allow to bubble and thicken. Preheat oven to 425 degrees F. In a plastic bag, shake together flour, salt and pepper and add chicken pieces in batches to coat. Place on a baking sheet (lined with heavy duty foil for easy cleanup) and drizzle olive oil over. Bake for about 15 minutes, and then coat each piece with some of the glaze and bake for 5 to 10 more minutes. You can do a second coat of glaze for the last 5 minutes, or serve any additional glaze on the side.

Chickpea Vegetable Soup With Parmesan and Rosemary


Chickpea Vegetable Soup With Parmesan and Rosemary
margot's-mom via NY Times

Time: 1 1/2 to 2 hours plus overnight soaking

1 whole clove
1/2 onion, sliced root to stem so it stays intact, peeled
1 pound dried chickpeas, soaked overnight and drained
1 sprig rosemary, plus 1 teaspoon finely chopped leaves
3 garlic cloves, minced
2 fresh bay leaves or 1 dried
1/3 cup extra virgin olive oil
1 1/2 tablespoons salt, more to taste
1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan
1 cup diced tomatoes, canned or fresh
2 medium carrots, sliced into 1/4-inch rounds
2 celery stalks, sliced 1/4-inch thick
Zest of 1 lemon
1/4 teaspoon black pepper.

1. Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.

2. Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.

3. Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

Yield: 6 servings

Rice Balls ala Tim

Rice Balls ala Tim

Ingredients

1 cup uncooked white rice
2 cups water
2 teaspoons olive oil
3 cloves garlic, finely chopped
1/2 pound lean ground beef
salt and pepper to taste
1/2 cup tomato-based pasta sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 eggs, beaten
1 cup dry bread crumbs
1 1/2 cups tomato-based pasta sauce

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Heat olive oil in a skillet over medium heat, and cook and stir the garlic until fragrant and soft, about 3 minutes. Stir in the ground beef. Cook and stir the meat, breaking it into crumbles as it cooks, until browned and the meat is no longer pink inside, about 10 minutes. Drain off excess grease.

Place hot cooked rice, ground beef, salt and pepper, and 1/2 cup of pasta sauce in a bowl, and mix thoroughly together. Mix in the Parmesan and mozzarella cheese until mozzarella cheese melts. Scoop up handfuls of rice mixture, and gently form into 2 1/2-inch balls. Place balls on a baking sheet, and refrigerate until cool and firm, about 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Remove the rice balls from the refrigerator, and roll each in beaten egg and then bread crumbs to thoroughly coat. Return to baking sheet, and bake until the outside of the rice balls is crispy, about 25 minutes. Heat 1 1/2 cups of pasta sauce in a saucepan over medium heat, and cover rice balls with heated sauce to serve. 

From here.

Turkey Meatloaf with Bacon and Swiss

Turkey Meatloaf with Bacon and Swiss
Summer aka The Skipper Bunch
Via: Palmabella's passion

2lbs ground turkey
4 slices bacon, cooked, cooled and crumbled
1/2 yellow onion, chopped
1/2 c breadcrumbs
1 egg
10-12 fresh sage leaves, chopped
2c shredded swiss cheese

--Preheat oven to 350. Saute onions in a skillet over med heat, about 3 mind and let cool. In a large bowl combine turkey, breadcrumbs, egg, sage, cooled onion and bacon, mix with hands. Add in 1c swiss then rest will be used to top. Bake loaf for 45 min, remove from oven top with remaining cheese. Bake 15 min longer or until cheese is melted and turning golden brown. Let stand 15 min before serving.

Addictive Sweet Potato Burritos


Addictive Sweet Potato Burritos

Ashley-2julyboys4me via allrecipes.com
"Once you've had one - you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream. These may be made ahead of time, individually frozen, then heated. For an interesting variation, try deep frying these tasty burritos."

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. Bake for 12 minutes in the preheated oven, and serve.

ham and leek pasta


ham and leek pasta - this was awesome...i added chopped spinach to the cooking pancetta to add just a little more veggies.


- 12 ounces pasta (I used bowtie)
- 3 ounces chopped pancetta (I used half a pack of thick sliced bacon because that's what Walmart had)
- 3 whole leeks (mine were huge, as I was cutting them, it looked like a lot, but they cook down a lot and I wouldn't have used less - also, make sure you rinse them well; I put the sliced leeks in a bowl of cold water and swished them around for a bit, then scooped them out of the water with a slotted spoon)
- 1-2 tablespoons of butter
- 1/2 cup chicken broth (substituted for dry white wine, though... I may try it again)
- 1/2 cup heavy cream
- salt and pepper, to taste (didn't even realize this was in the recipe, so I didn't use any)
- Parmesan cheese

Cook pasta and set aside. Reserve 1/2 cup of pasta water.

Saute chopped pancetta until fat is rendered and it starts to brown. Add thinly sliced leeks and cook for 8 minutes (add butter somewhere in these 8 minutes, after bacon is browned). Pour in chicken broth, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top—delicious!

Tuscan Lemon Chicken

Tuscan Lemon Chicken
TheBadWitch/
Deliciously Organic by Carrie Vitt

Cutlets
1 1/2 cups whole wheat flour 3 eggs 4 skinless, boneless chicken breasts, pounded to 1 inch thickness
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Salad
2 tablespoons lemon juice 1 teaspoon Dijon mustard
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
5 ounces baby greens
1 cup cherry or grape tomatoes, halved
1 lemon, cut into wedges

1. Preheat oven to 300F and adjust rack to middle position.

2. To make the cutlets, put flour in a shallow pie plate or bowl. in a medium bowl, lightly beat eggs. Season both sides of each chicken breast with salt and pepper. Heat oil in a large skillet over medium heat. Dip a chicken breast in flour, then eggs, and immediately place into the hot pan. Repeat with remaining chicken pieces. Pan-fry each about 6 minutes, turning once halfway through to get each side golden and crisp.

3. Place a cooling rack on top of a large cookie sheet, lay chicken pieces on rack, and place in oven; bake 7 minutes. the chicken is cooked through when an instant-read thermometer inserted in the thickest part of the breast reads 160F.

4. To make the dressing, combine lemon juice, mustard, salt and pepper in a small bowl. Slowly pour in oil, whisking constantly to thoroughly combine ingredients. Put lettuce and tomatoes in a large salad bowl and toss with dressing.

5. To serve, place a chicken breast on each of 4 plates. Squeeze a lemon quarter over each breast and top with a healthy serving of salad.

Barley and Black Bean Salad


Barley and Black Bean Salad
Wreanne05 from The New American Plate
 
1 1/4 cups water
1/3 cup pearl barley, rinsed and drained
1/2 teaspoon salt
1 can black beans rinsed and drained
1 medium yellow pepper, seeded and chopped
1 small tomato, seeded and chopped
1 cup frozen corn, thawed
1 medium scallion, chopped, trimmed, white parts only
1 teaspoon dried oregano
1 teaspoon dried basil
juice of 1/2 a lime
salt and pepper to taste
Monterey Jack Cheese for garnish

In a medium saucepan, bring the water to a boil. Add the barley and 1/2 teaspoon of salt, if desired. Reduce the heat, cover and simmer for about 30 minutes, until the barley is tender. Drain Well  In a large bowl, combine the barley, beans, bell pepper, tomato, corn, scallion, oregano, basil, and lime juice. Stir the mixture with a fork. Season to taste with salt and pepper, top with the shredded cheese.

Cherry Tomato and Garlic Pasta


Cherry tomato and Garlic Pasta
Kristi (Elenamommy)

2 packages of cherry tomatoes (can use grape or other small tomato)
4-6 cloves of garlic (don't peel)
2 tbs olive oil (or enough to coat tomatoes and garlic)
1 lb of pasta (any type)
Ricotta cheese (or parm, mozz, anything really)
fresh basil
Salt and pepper

Pre heat oven to 400, place the tomatoes and garlic (in peel) on a cookie sheet or baking dish. Drizzle with olive oil to coat. Sprinkle with salt and pepper. Place dish in oven and cook for 25-30 minutes. While it is cooking bring to a boil water and cook pasta according to package. Take the tomato/garlic out of the oven and peel the garlic. Mash up the tomatoes with a potatoe masher...Place the mixture in a large bowl and add a couple of laddles of pasta water to create a sauce (it will be thin so be careful not to do too much). Save about 2 extra cups to make sure you don't need more before draining pasta.

When pasta is cooked add it to the tomato/garlic mixture in the large bowl and mix well. Place dollops of ricotta on top of pasta and garnish with fresh basil. Add more salt/pepper to taste.

*If you are using a different type of cheese you can just add that the same as you would the ricotta.

*I have made the "sauce" ahead of time and added it to fresh cooked pasta and it was good!"

Low Fat Baked Ziti with Spinach


Low Fat Baked Ziti with Spinach
Tricia/turtlemom001 (skinnytaste.com)
   
1 lb high fiber ziti such as Ronzoni Smart Taste
28 oz crushed tomatoes (I prefer Tuttorosso)
1 tsp olive oil
3 cloves garlic,minced
10 oz frozen spinach, thawed
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste
8 oz fat-free ricotta
1/4 cup Parmesan
2 cups (8 oz) part skim mozzarella
Spray olive oil

Preheat oven to 375°.

Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.  Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.   Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.
Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

Summer Chickpea Salad

Summer Chickpea Salad
from
JamieOliver.com

1 small red onion, peeled (used about 1/4 of a small onion)
1–2 fresh red chilies, deseeded (used 1 small serrano)
2 handfuls of ripe red or yellow tomatoes
2 lemons
extra virgin olive oil
sea salt and freshly ground black pepper
1 14oz jar or can of chickpeas, drained, or around 4 large handfuls of soaked and cooked chickpeas
a handful of fresh mint, chopped (used about 2 Tbsp chopped)
a handful of fresh green or purple basil, finely ripped (used about 2 Tbsp chopped)
7oz feta cheese (used maybe 1/4 cup)

First of all, finely slice your red onion. Once that’s done, finely slice your chilies then roughly chop your tomatoes, mixing them in with the onion and chilies. Scrape all of this, and the juice, into a bowl and dress with the juice of 1¹⁄
â‚‚ lemons and about 3 times as much good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.

British Beef and Onion Pie


British Beef and Onion Pie
by Jamie Oliver 

1 lb. ground beef
3 carrots, diced
2 onions, diced
3 celery stalks, diced
1 tbsp. Worchestershire sauce
1 tsp. mustard
~2.5c. beef broth
2 tbsp. flour
2 pie crusts

Sautee carrots, onion, celery in a bit of olive oil until thoroughly softened and slightly brown. Add beef and brown until cooked through. Add 2 tbsp. flour to thicken the mixture. Add beef broth and thoroughly stir until it's a gravy consistency, adding more if needed. Put in a dish and top with the TWO pie crusts. Unroll them on top of each other and roll together. Bake at 350 for 40 minutes.

Skillet Gardener's Pie


Skillet Gardener's Pie (PinkStickyNotes via FatFreeVeganKitchen)

http://blog.fatfreevegan.com/2008/05/skillet-gardeners-pie.html
I used kidney beans here because I like their flavor and texture in this dish.  But feel free to substitute about 1 1/2 cups of any cooked beans or lentils.  Or, if faux meats are your thing, rehydrate some TVP, crumble up a couple of Boca burgers, or chop up some seitan and use it instead.

2 pounds Yukon gold or red potatoes
1/2 cup soy milk
salt and pepper, to taste
1 large onion, diced
2 cloves garlic, minced
2 large carrots, diced
2 ribs celery, diced, leaves minced and reserved
8 ounces mushrooms, diced
2 cups fat-free vegetable broth
16 ounces kidney beans, cooked
2 cups green beans, cut in 1" pieces
1 1/2 teaspoons thyme
2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
1/4 teaspoon sage
2 cups baby spinach leaves, packed
1 tablespoon cornstarch
2 tablespoons water (or veg. broth)
extra rosemary for garnish

Scrub the potatoes and cut them into cubes. (I leave mine unpeeled, but if you want you can peel them before dicing.) Place potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. Reserve a cup of their cooking water, if possible, and drain. Place in a large bowl, add the soymilk, and mash until smooth, adding a little of the potato-cooking water if they seem too dry. Add salt and freshly ground pepper to taste and set aside in a warm place.

While the potatoes are cooking, make the "pie." Spray a large non-stick or cast iron skillet with canola oil. Heat it on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.

Add the vegetable broth, kidney beans, green beans, and herbs. Simmer on medium heat for 20 minutes and all vegetables are tender. Add salt and pepper to taste (I added a little hickory salt). There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it's completely wilted.  Mix the corn starch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.

Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.

Shrimp & Quinoa

Shrimp & Quinoa
Michelle (MMmom), adapted from Mason Dixon Mom (blog)

For shrimp & marinade:
1lb shrimp, peeled & deveined
1 Tbsp chili sauce or garlic hot sauce
1 Tbsp chopped garlic
palmful of chopped parsley
1/4 c olive oil
1/2 tsp salt
1/4 tsp black pepper
Mix all ingredients.  Refrigerate for 30 minutes to a few hours.
For quinoa:
1 tbsp olive oil
1/2 medium red onion, chopped
1 Tbsp chopped garlic
2 tsp dried oregano
1/2 tsp cumin
chili or garlic hot sauce to taste
3/4 c quinoa
1 1/4 c chicken stock or broth
1 can black beans, rinsed and drained
1/2 c frozen corn
3 green onions, chopped

Heat olive oil in a large skillet.  Sauté onion and garlic until softened.  Add seasonings and hot sauce and sauté until fragrant.  Add quinoa and sauté, stirring, for a few minutes.  Pour in the stock along with the beans and corn.  Bring to a boil.  Stir in the shrimp, along with marinade.  Cover and lower to a simmer.  Simmer for 15 minutes, or until quinoa is done.  Fold in the green onion and serve.

Mustard Herb Vinaigrette


Mustard Herb Vinaigrette
Shannon aka snoelles

3 garlic cloves, peeled and minced
¼ C white wine vinegar
2 T Dijon mustard
1 T chopped fresh parsley
1 t dried thyme
1 t sugar
Salt and pepper
2/3 C olive oil

Combine ingredients and serve.

Garlic and Spinach Parmesan Rice


Garlic and Spinach Parmesan Rice
Tricia/turtlemom001 from thehungrymouse

1 1/2 cups cooked rice (Basmati)
1-2 cups loosely-packed spinach
1 small clove garlic, mashed
2 T freshly grated Parmesan cheese
Cracked black pepper
Cook rice or heat leftover rice.  Mince spinach.  Combine spinach, garlic, cheese and pepper and mix well.  Add spinach mixture to rice, toss to distribute the spinach mixture with the rice.

Italian Flank Steak Pinwheels


Italian Flank Steak Pinwheels
(freckles_mar2010 courtesy of onceamonthmom.com)
  • 1 lb flank steak, butterflied along the grain
  • .5 teaspoons salt
  • .5 teaspoons ground pepper
  • 1/2 cup Italian cheese blend, shredded
  • 2 cups spinach leaves, washed, patted dry
  • 1/2 cup feta cheese, crumbled
  • 2 ounces sun-dried tomatoes in oil, julienne cut
  • 8 to 10 wooden skewers, soaked in water

Directions:

To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. Essentially, you want a thinner, larger flank steak. Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher!
Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the feta and sun dried tomatoes. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.

Cheesy Chile Rice


Cheesy Chile Rice
Erin (My3LittleGirls)
2 cups cooked rice
1/2 cup sour cream
1 cup chopped scallions
4 oz can chopped green chiles, drained
1 cup shredded cheddar
and salt and cayenne to taste
Parmesan Cheese
Butter
Mix the rice, sour cream, scallions, chiles, cheddar, salt and cayenne together.  Butter a casserole dish and sprinkle with parmesan cheese.  Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter.  Bake 20 minutes at 450.

Bacon and Cheese Chicken

Bacon and Cheese Chicken

2 T olive oil
--4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)
--12 pieces cooked and crumbled bacon
--1/4 cup teriyaki sauce (I used Tamari's wheat-free that I found at Whole Foods)
--1/2 cup Ranch salad dressing
--1 cup shredded cheddar cheese


The Directions.

Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.

Put the chicken in the crock on top of the oil.

In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.

Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.

Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.

Since I used the tiny breast tenders (frozen) our dinner cooked in only 3 hours on high.

From here.

Orange-Balsamic Glazed Chicken


Orange-Balsamic Glazed Chicken
CindyJ courtesy Rachael Ray

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

In a large pan, heat the extra-virgin olive oil over medium-high to high heat. Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

Chicken Curry


Chicken Curry
Ingredients:
4 Tbsp olive oil
2 medium red onions, cut into thin wedges
2 jalapenos, seeded and finely chopped
2 cloves garlic, finely chopped
1 2 inch piece fresh ginger, thinly sliced
1/4 cup fresh lemon juice
1 3/4 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
1/2 tsp cayenne pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp mustard seeds
1 tsp kosher salt
2 ripe yellow peaches, roughly chopped
1/2 canned unsweetened coconut milk
cooked white rice
1/4 cup plain yogurt
Note; If you don't have all the spices on hand, it's ok to use curry powder instead (2 tsp)
DIrections:
Heat 2 Tbsp of the oil in a large saucepan over medium heat. Add the onions and cook for five minutes. Add the jalapenos, garlic, ginger, and lemon juice and cook for five minutes. Transfer to a plate. Rinse the chicken and pat it dry with paper towels. Add the remaining oil to the skillet and increase heat to medium high. Add the chicken and cook until browned but not cooked through, about four minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir fry for two minutes. Add the onion mixture, 1/2 cup water, and the peaches and simmer for 8 minutes. Add the coconut milk, reduce heat, and simmer for 2 minutes. Spoon the curry into individual bowls. Serve with the rice and yogurt, if you want.
To freeze: Leave out the rice and yogurt. Let cool, then ladle it into resealable freezer bags. To reheat, thaw and warm in a covered saucepan over medium low heat for 20 minutes, and then serve with rice and yogurt.

Spiced Rubbed Chicken with Honey Glaze

Spiced Rubbed Chicken with Honey Glaze
http://savoryseasonings.blogspot.com/

4 boneless skinless chicken breasts
2 cloves of garlic minced or crushed
1 TBSP of paprika
1/2 tsp. cinnamon
1/2 tsp. chili powder
1/2 tsp. salt
1 TBSP olive oil

1/4 cup honey
1 1/2 TBSP apple cider vinegar

Mix garlic, paprika, cinnamon, chili powder, salt and olive oil in a bowl. Cut chicken breasts horizontally to create thin strips of chicken. Rub spice mixture over the chicken so that the mixture coats all the pieces evenly. Preheat broiler for 5 minutes.

On a foil lined broiler pan, arrange the chicken pieces. Broil until chicken is cooked, about 5 minutes per side.

While chicken is cooking, mix together honey and vinegar. Remove chicken from oven. Brush chicken with honey vinegar glaze. Cook for 1-2 minutes more. Place chicken on a plate and drizzle remaining honey vinegar sauce on top. Serve with fresh corn and a rustic French country bread.

*****
Thanks to Week of Menus for this great recipe. Originally adapted from Cooking Light magazine. This recipe is great broiled or grilled.

Baked Ziti

Baked Ziti
sharon via publix aprons recipe

1 pound ground round
one 4-ounce can diced chiles
1 cup frozen diced onions
one 26-ounce jar tomato basil pasta sauce
one 14 1/2-ounce can stewed tomatoes
1 tablespoon Italian seasoning
1/2 tablespoon pesto
12 ounces dry ziti pasta
vegetable cooking spray
3 cups fancy shredded Italian blend cheese

Steps
1. Preheat oven to 375°F.
2. Fill one saucepan 3/4 full with hot water. Cover and place on high heat to boil for pasta.
3. In second saucepan over medium-high heat, add ground round, chilies and onion. Cook until meat is browned, breaking up meat as it cooks. Drain well.
4. Add pasta sauce, canned tomatoes, Italian seasoning and pesto into the saucepan, and mix well. Reduce heat to simmer.
5. Check pasta water for boil. When boiling, add ziti and cook per package
directions for al dente (about 9 minutes) and drain.
6. Spray baking dish with cooking spray.
7. Pour ziti into baking dish, top with sauce, mix to coat all pasta. Cover with shredded cheese, place in oven and bake approximately 12-15 minutes. (Makes 8 servings.)

SHARON's NOTES: The recipe calls for ground beef, but I think it would awesome with crumbled Italian sausage or a even sliced Italian sausage. It's very versatile, just throw in what you like, mushrooms, pepper slices, more meats. The best part is you can make it ahead. It only takes 30 minutes to warm up in the oven.

Mushroom Herb Mac and Cheese


Mushroom Herb Mac and Cheese*NoDayButToday* via Annie's Eats
Ingredients:
1 lb. pasta shapes
6 tbsp. unsalted butter, divided
1 lb. cremini (baby bella mushrooms), roughly chopped
1 shallot, minced
2-3 cloves garlic, finely minced
Salt and pepper, to taste
1 tbsp. white wine vinegar
3 tbsp. all-purpose flour
2 tsp. fresh basil, minced
2 tsp. fresh rosemary, minced
2 tsp. fresh thyme, minced
2 cups whole milk
6 oz. (1½ cups) shredded Gruyere cheese, divided
6 oz. (1½ cups) shredded white cheddar cheese, divided
½ cup panko breadcrumbs
Directions:
Grease a 9 x 13" baking dish.  Bring a large pot of salted water to a boil.  Cook the pasta according to the package directions, just until al dente.  Drain the pasta, return to the pot, and set aside.

Meanwhile, melt 2 tablespoons of the butter in a 12-inch skillet over medium heat.  Add the chopped mushrooms and shallots to the pan and sauté until the mushrooms are tender and almost all of the liquid has evaporated from the pan, about 5-7 minutes.  Stir in the garlic and sauté about 1 minute more, just until fragrant.  Remove the pan from the heat, season the mixture with salt and pepper, and mix in the white wine vinegar.  Set aside.

In a medium saucepan, melt 3 tablespoons of the butter over medium-high heat.  Once the butter is completely melted, whisk in the flour to form a paste.  Cook for 1-2 minutes, stirring constantly, until golden.  Stir in the fresh herbs and cook for 30 seconds, just until fragrant.  Whisk in the milk and cook the mixture, stirring frequently, until the mixture simmers and begins to thicken.  Once the mixture has thickened, remove from the heat.  Whisk in the shredded Gruyere and cheddar cheeses until completely melted and smooth.
Pour the cheese sauce over the cooked pasta.  Add the mushroom and shallot mixture to the pot as well.  Toss well to thoroughly combine.  Transfer the mixture to the prepared baking dish.  In a small bowl combine the panko breadcrumbs with the remaining 1 tablespoon of butter, melted.  Toss with fork to coat the crumbs evenly.  Sprinkle the breadcrumbs evenly over the pasta in the baking dish.

Bake for 15-20 minutes, until browned and bubbly.  Let stand 10 minutes before serving.
The carrot cake was phenomenal.  It's the best carrot cake I ever had and is likely going to be my go-to cake for potlucks and family dinners for a while.  It was very moist and the cream of coconut in the cake added a subtle element that I really liked.  It was a bit greasy for me and I think next time I'll try subbing applesauce for half of the oil.

Spice Rubbed Steak with White Beans and Cherry Tomatoes


Spice Rubbed Steak with White Beans and Cherry Tomatoes
Bon Appetit March 2010
OP Marina

Ingredients

  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin, divided
  • 1 teaspoon dried crushed red pepper
  • 1 teaspoon dried oregano
  • Coarse kosher salt
  • 1 1 1/4-pound top sirloin steak (about 1 inch thick)
  • 2 tablespoons olive oil, divided
  • 1 1-pint container cherry tomatoes
  • 2 garlic cloves, pressed
  • 2 15-ounce cans white beans, drained

Preparation

  • Mix chili powder, 1/2 teaspoon cumin, crushed red pepper, and oregano in small bowl. Sprinkle spices, salt, and pepper all over steak. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook steak to desired doneness, 5 minutes per side for medium-rare. Transfer to cutting board. Wipe out skillet; add 1 tablespoon oil. Add tomatoes; sauté 1 to 2 minutes. Stir in garlic and 1 teaspoon cumin. Add drained beans; stir until heated through, adding water by tablespoonfuls if dry, 3 minutes.
  • Slice steak; serve with beans.

Mama's Chicken Stew

Mama's Chicken Stew
Cindy~mommy_of_love1

1 pound skinned, boned chicken breasts, cut into bite-size pieces
1 pound skinned, boned chicken thighs, cut into bite-size pieces
2 cups water
1 cup frozen small whole onions
1 cup (1/2-inch) sliced celery
1 cup thinly sliced carrot
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 (14 1/4-ounce) can fat-free chicken broth
2 cups halved mushrooms
1 (6-ounce) can tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas

Combine first 14 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 4 hours or until carrot is tender. Combine water and cornstarch in a small bowl, stirring with a whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting an additional 30 minutes.

Monday, June 13, 2011

Triple Chocolate Oreo Chunk Cookies


Triple Chocolate Oreo Chunk Cookies


Yield: 3 1/2 dozen cookies
Cook Time: 8-10 minutes

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dutch processed cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup chopped white chocolate
1 cup chopped semi-sweet chocolate
1 cup chopped Oreo cookies

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.
2. In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
4. Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chunks and Oreos. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.
5. Bake cookies for 8-10 minutes. Don't over bake. Remove from oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.

From here

Sunday, June 12, 2011

Hash Brown Casserole

Hash Brown Casserole
This recipe is straight from my cookbook entitled The Pioneer Cookbook: Recipes For Today’s Kitchen.
2 large potatoes, peeled and grated             
2 cups cheddar cheese, grated
¼ cup onion, finely chopped
1 cup milk
½ cup vegetable broth
2 tablespoons butter, melted
1 teaspoon salt
¼ teaspoon pepper
1/8 teaspoon garlic powder

Preheat oven to 425ºF. Lightly coat an 8 x 8-inch square baking dish with butter. In a large bowl combine the potatoes, cheese, and onion. In a separate bowl, stir together the remaining ingredients. Spread the potato mixture into the prepared baking dish, then pour the liquid mixture over the potatoes. Bake for 1 hour, stirring after 30 minutes.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

Butter Wheat Rolls

Butter Wheat Rolls
These rolls make excellent gravy mops!
1 cup warm water
1 ½ teaspoons yeast
1 teaspoon salt
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon honey
1 tablespoon olive oil
2 tablespoons butter, melted + extra to spread on the top
Stir the yeast into the warm water and let sit for 10 minutes (it should be foamy).
In a large mixing bowl stir the yeast mixture in with the remaining ingredients (except for the butter).  Begin to knead the dough with your hands until all of the flour in the bowl had been incorporated into the dough.  Lift up the dough, spread a dab of oil in the bottom and sides of the bowl, place the dough back into the bowl, then turn the dough over (oiling both sides).  Cover with plastic and let rise for 1 hour and 15 minutes.
Butter the bottom and sides of a pie plate and set aside.
On a lightly floured surface, using a floured rolling pen, roll out the dough to make a large rectangle.  Spread the melted butter evenly over the rolled out dough.  Cut the dough in half length wise, then from there make long rectangles with the two halves (about 1 ½ inches wide).  Roll up each rectangle and place them snuggly side by side in the prepared pie plate.  Cover with plastic and let rise 1 more hour.
Preheat oven to 375.  Bake the rolls for 20-23 minutes (or until they are golden brown).  After removing from the oven spread a bit of butter on top of each roll.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

From here

Strawberry-Walnut Bread

Strawberry-Walnut Bread
(makes 2 loaves)
Sharon via Sweetnicks web site

    * 3 cups flour
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1-1/2 teaspoon cinnamon
    * 2 cups sugar
    * 4 eggs, beaten
    * 1-1/4 cup vegetable oil
    * 2 cups fresh chopped strawberries
    * 1 cup chopped walnuts

In large bowl, combine first 5 ingredients. Add egg and oil; mix well. Stir in berries and nuts until evenly distributed - batter will be thick. Grease & flour two 9" loaf pans and divide batter evenly into each. Bake at 350 approx. 1 hour. Cool in pans for 10 minutes. Invert onto wire rack to cool completely.

Broiled Tilapia Parmesan


Broiled Tilapia ParmesanKonnie (G&E'sMom)

2 pounds tilapia filets
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt

Preheat your oven's broiler, and grease a broiling pan, or line with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and lemon juice and season with dried basil, pepper, onion powder, and celery salt, mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, and broil for a couple more minutes.
Remove the fillets from the oven, and cover them with the Parmesan cheese mixture on the top side and broil for 2 more minutes, or until the topping is browned, and fish flakes easily with a fork. Be careful not to over cook the fish.

Asian Chicken Slaw


Asian Chicken Slaw
Amy – amylz
Famiyl Fun

1 (16-ounce) bag coleslaw mix
1 pound cooked chicken, shredded
2 cups broccoli florets, blanched
1 cup sugar snap peas
1 red bell pepper, thinly sliced
1 cup sliced scallions
1/2 cup chopped cashews (optional)

Dressing:
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 cup canola oil
1 tablespoon sesame oil

Step 1 In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.
Step 2 In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.
Step 3 Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like. Makes 10 servings.

I left out the scallions because I didn't have any and I didn't have any cashews either. I think they would have made a nice crunch.

Asian Chicken Slaw


Asian Chicken Slaw
Amy – amylz
Famiyl Fun

1 (16-ounce) bag coleslaw mix
1 pound cooked chicken, shredded
2 cups broccoli florets, blanched
1 cup sugar snap peas
1 red bell pepper, thinly sliced
1 cup sliced scallions
1/2 cup chopped cashews (optional)

Dressing:
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1/2 cup canola oil
1 tablespoon sesame oil

Step 1 In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.
Step 2 In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.
Step 3 Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like. Makes 10 servings.

I left out the scallions because I didn't have any and I didn't have any cashews either. I think they would have made a nice crunch.

Curried Chickpeas


Curried ChickpeasCindy(mommy_of_love1) via Everyday Exotic (Food Network)
1 teaspoon vegetable oil
1/2 onion, finely diced
1 carrot, finely diced
1 clove garlic, finely diced
2 tablespoons curry powder
splash white wine
4 plum tomatoes, roughly chopped
1 540ml can of chickpeas, rinsed and drained
1 cup chicken stock
1 tablespoon sugar
1 tablespoon butter, cold
salt
In a sauté pan, heat oil over medium heat and sweat onions. Add carrots and garlic, stir. After garlic has browned slightly, add curry powder and stir. Add a splash of white wine to deglaze pan. Add tomatoes and chickpeas, stir. Add chicken stock and simmer, covered, for 10 minutes. Season with salt and sugar.
Remove from heat, add cold butter to finish.

Chicken Bryan

Chicken BryanCindy(mommy_of_love1) from Let’s Get Cookin’
Sauce:
2 tbsp butter
1 tbsp finely chopped garlic
1 tbsp finely chopped onion
½ cup chicken broth
¼ cup fresh lemon juice
10 tbsp cold butter, cut into small pieces
1 cup finely chopped sun-dried tomatoes
¼ cup fresh basil, chopped (or 2-3 tbsp dried basil)
½ tsp salt
 Chicken:
4 Chicken Breasts (or 8-10 chicken tenders) boneless & skinless
1-2 tbsp olive oil
Salt
Pepper
8 oz. goat cheese (or freshly grated parmesan cheese)
 For sauce:
Place butter, garlic and onion in large skillet over medium heat and saute until garlic and onion are tender and transparent.  Add chicken broth and lemon juice.  Increase heat to medium high and simmer until liquid is reduced to half.  Reduce heat to low.  Add cold butter one piece at a time, stirring to incorporate.  Add sun-dried tomatoes, basil and salt. Stir to blend.

While liquid is reducing, prepare chicken:
Heat olive oil in skillet over medium heat.  Sprinkle chicken with salt and pepper, then place in skillet.  Cook evenly on both sides until cooked through.Divide goat cheese, if using, evenly between chicken breasts, placing it on top of each piece for the last few minutes of cooking.  Place chicken on serving plate and spoon sauce over top.  Serve immediately.  If you didn’t use the goat cheese, top with parmesan cheese.
Cindy's notes: I subbed 2 Tbs of olive oil, instead of butter, when starting the sauce. I also only used 6 Tbs of cold butter, as opposed to 10 and the sauce turned out wonderfully. And of course.... I forgot the goat cheese, LOL.

Friday, June 3, 2011

Blueberry-Orange Walnut Bread

Blueberry-Orange Walnut Bread

If you’re not a big fan of walnuts, feel free to substitute any other kind you like.
3  cups  all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, melted
1/2 cup milk
3 eggs
1 tablespoon orange zest
2/3 cup orange juice
1 cup fresh blueberries
1/2 cup walnuts, chopped
Preheat oven to 350 degrees F.
Sift together flour, sugar, baking powder, salt and baking soda in large bowl. In a separate bowl, beat eggs in a small bowl and add to the dry mixture. Add in melted butter, milk, and orange juice and mix just until you have a smooth batter.
Gently fold in blueberries and walnuts and pour into two greased & floured loaf pans. Bake 1 hour or until a toothpick inserted in the middle come out clean.

From here.

Wednesday, June 1, 2011

Green Pea Soup

Green Pea Soup
3 tablespoons fresh ginger, well chopped
10 sm-med cloves garlic, smashed and peeled
2 serrano chiles, stemmed and chopped
1/4 teaspoon ground cumin, plus more to serve
3 tablespoons ghee or sunflower oil
2 bay leaves
1 medium onion, chopped
4 1/2 cups good-tasting vegetable stock or water
3 1/2 cups / 500 g / 18 oz shelled fresh or frozen peas
1 teaspoon sea salt, or to taste
a squeeze of fresh lemon juice
8 fresh mint leaves, slivered
pan-fried paneed, queso fresco, or haloumi, cut into tiny cubes - optional


Use a food processor or hand blender {in a deep bowl) to puree the ginger, garlic, chiles, cumin and three tablespoons of water into a paste. You could also use a mortar and pestle. Set aside.
Place a large saucepan over medium-high heat and add the ghee. When hot, add the bay leaves and saute for 30 seconds. Stir in the onion and cook for a few minutes, until it begins to take on a bit of color. At this point, stir in the garlic-ginger paste, and cook for another minute. Carefully add the stock, stir well, and bring to a boil. Then add the peas. Simmer just until the peas are bright, and cooked through - just a couple minutes.
Remove from heat, fish out the bay leaves, add the salt, and puree well with a hand blender. Taste, and add more salt if needed. Also, if you need to thin out the soup at all, you can add more stock at this point. Serve hot topped with a bit of lemon juice, a pinch of cumin, mint leaves, and pan-fried paneer or cheese.
Serves 4 - 6.
Prep time: 7 min - Cook time: 10 min

From here