http://rachelschultz.com/2012/07/14/better-than-takeout-chicken-fried-rice/
Serves 5-
Ingredients:
4 cups prepared rice
1/2 pound boneless, skinless chicken breasts, cooked (I recommend using Slow Cooker Teriyaki Chicken!)
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce
Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.
Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables.
Add rice, chicken, and soy sauce to pan.
Mix soy sauce throughout and remove from heat.
Saturday, August 18, 2012
Sunday, April 22, 2012
Avocado Chicken Parmigiano
Ingredients:2 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve
Method:-
1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.
2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.
3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.
4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.
5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius (390 F) fan-forced oven.
6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.
7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.
8. Serve with either garden salad or use it as a main topping on cooked pasta.
2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.
3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.
4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.
5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius (390 F) fan-forced oven.
6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.
7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.
8. Serve with either garden salad or use it as a main topping on cooked pasta.
Friday, March 2, 2012
Chicken Chili Soup (Paleo)
3 cups chicken breast, cooked and chopped (I used leftover grilled chicken breast)
1 onion, diced
4 garlic cloves, minced
1 jalapeno or Fresno pepper, seeds removed and finely diced
2 – 4 oz cans of diced green chilis
4 cups chicken broth
2 tbsps olive oil
2 tsps ground cumin
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
Black pepper to taste
Fresh cilantro, diced
Avocado, diced
In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender. Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper. Stir together and add the chicken broth. Bring to a boil, turn down to medium low, and simmer for 10 minutes. Add the chicken and cook for another 5 minutes. Serve with fresh cilantro and avocado.
1 onion, diced
4 garlic cloves, minced
1 jalapeno or Fresno pepper, seeds removed and finely diced
2 – 4 oz cans of diced green chilis
4 cups chicken broth
2 tbsps olive oil
2 tsps ground cumin
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
Black pepper to taste
Fresh cilantro, diced
Avocado, diced
In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender. Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper. Stir together and add the chicken broth. Bring to a boil, turn down to medium low, and simmer for 10 minutes. Add the chicken and cook for another 5 minutes. Serve with fresh cilantro and avocado.
Spicy Citrus Shrimp (Paleo)
Ingredients:
1 lb shrimp, peeled and deveined
juice of 1 large orange
1 green onion diced (green and white parts)
3 cloves garlic, minced
2 tsp honey
1 tsp salt
1/4 tsp red pepper flakes
2 tbs olive oil
Directions:
1. Mix all ingredients except the olive oil and the shrimp in a bowl.
2. Heat olive oil in a large skillet over medium high heat.
3. Add shrimp and quickly sautee on both sides for about a minute or two.
4. Add sauce and allow to cook down for about 2 minutes.
1 lb shrimp, peeled and deveined
juice of 1 large orange
1 green onion diced (green and white parts)
3 cloves garlic, minced
2 tsp honey
1 tsp salt
1/4 tsp red pepper flakes
2 tbs olive oil
Directions:
1. Mix all ingredients except the olive oil and the shrimp in a bowl.
2. Heat olive oil in a large skillet over medium high heat.
3. Add shrimp and quickly sautee on both sides for about a minute or two.
4. Add sauce and allow to cook down for about 2 minutes.
Saturday, February 4, 2012
Paleo Meatloaf
http://nomnompaleo.com/post/4410757185/super-porktastic-bacon-topped-spinach-and-mushroom
Here’s what I gathered to feed 4-6 hungry adults:
1 pound frozen chopped spinach
1 tablespoon unsalted butter (or coconut oil)
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 pound Cremini mushrooms, finely chopped
1/4 cup coconut cream or coconut milk
1/2 cup small-dice celery (from about 2 medium stalks)
1/2 cup loosely packed fresh Italian parsley leaves
1 pound ground pork (the original recipe calls for 1 ¼ pounds of pork, veal, or beef but I only had 1 pound of ground pork defrosted)
¼ cup coconut flour
1 medium garlic clove, minced
1 teaspoon kosher salt, plus more as needed
1 1/2 teaspoons freshly ground black pepper, plus more as needed
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
3-5 bacon slices
Tomato sauce, warmed, for serving (optional)
Here’s how I made it:
I preheated the oven to 350 F with the rack placed in the middle. I dumped a packet of frozen spinach into a Corningware container……covered it with a lid and nuked it on high for ~4 minutes to defrost it. Then, I dumped the spinach in a colander and pressed out all the liquid.I heated the butter over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste.I sautéed them until the liquid had evaporated and the onions were softened.Next, I blended the coconut cream, parsley, and celery until a puree was formed.In this case, the $29 immersion blender trumped the expensive Vitamix; the small volume didn’t blend properly in my fancy blender.I placed the pork in a large bowl, followed by the chopped spinach, coconut flour, garlic, measured salt and pepper, and nutmeg.Then, I added the coconut cream puree, beaten eggs, onions, and ‘shrooms.I used my hands to gently combine all the ingredients.I tested if the seasoning was right by frying up a tiny meatloaf patty.Then, I transferred the mixture to an ungreased 9 x 5 loaf pan……and layered the bacon on top.(You can store the uncooked loaf in the fridge for up to a day and then bake it at your convenience).My loaf pan is kind of leaky, so I put it on a lined baking sheet before sticking it in the oven. I baked the meatloaf for 70 minutes, rotating it at the halfway point. Then, I broiled it for 3 minutes to crisp up the bacon.There’s quite a bit of grease that pools in the pan so I poured it off and I let the loaf rest for 20 minutes before slicing into it.I served the meatloaf slices with a generous ladle of Rao’s marinara sauce, but they also taste great without it.Man, this meatloaf was super-moist, delicious, and chock-full of veggies! Coconut haters: Don’t worry - you can’t taste any coconut at all.I can’t wait to eat the leftovers!
Here’s what I gathered to feed 4-6 hungry adults:
1 pound frozen chopped spinach
1 tablespoon unsalted butter (or coconut oil)
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 pound Cremini mushrooms, finely chopped
1/4 cup coconut cream or coconut milk
1/2 cup small-dice celery (from about 2 medium stalks)
1/2 cup loosely packed fresh Italian parsley leaves
1 pound ground pork (the original recipe calls for 1 ¼ pounds of pork, veal, or beef but I only had 1 pound of ground pork defrosted)
¼ cup coconut flour
1 medium garlic clove, minced
1 teaspoon kosher salt, plus more as needed
1 1/2 teaspoons freshly ground black pepper, plus more as needed
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
3-5 bacon slices
Tomato sauce, warmed, for serving (optional)
Here’s how I made it:
I preheated the oven to 350 F with the rack placed in the middle. I dumped a packet of frozen spinach into a Corningware container……covered it with a lid and nuked it on high for ~4 minutes to defrost it. Then, I dumped the spinach in a colander and pressed out all the liquid.I heated the butter over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste.I sautéed them until the liquid had evaporated and the onions were softened.Next, I blended the coconut cream, parsley, and celery until a puree was formed.In this case, the $29 immersion blender trumped the expensive Vitamix; the small volume didn’t blend properly in my fancy blender.I placed the pork in a large bowl, followed by the chopped spinach, coconut flour, garlic, measured salt and pepper, and nutmeg.Then, I added the coconut cream puree, beaten eggs, onions, and ‘shrooms.I used my hands to gently combine all the ingredients.I tested if the seasoning was right by frying up a tiny meatloaf patty.Then, I transferred the mixture to an ungreased 9 x 5 loaf pan……and layered the bacon on top.(You can store the uncooked loaf in the fridge for up to a day and then bake it at your convenience).My loaf pan is kind of leaky, so I put it on a lined baking sheet before sticking it in the oven. I baked the meatloaf for 70 minutes, rotating it at the halfway point. Then, I broiled it for 3 minutes to crisp up the bacon.There’s quite a bit of grease that pools in the pan so I poured it off and I let the loaf rest for 20 minutes before slicing into it.I served the meatloaf slices with a generous ladle of Rao’s marinara sauce, but they also taste great without it.Man, this meatloaf was super-moist, delicious, and chock-full of veggies! Coconut haters: Don’t worry - you can’t taste any coconut at all.I can’t wait to eat the leftovers!
Fajita Frittata with Avocado
http://www.marksdailyapple.com/fajita-frittata-with-avocado-salsa/#axzz1lQttM0OJ
Ingredients:
1 pound skirt or flank steak, thinly sliced
2 teaspoons cumin
1/2 teaspoon chili powder
1 teaspoon kosher salt
2 tablespoons olive oil
2 cloves of garlic, finely chopped
1-2 poblano or green bell peppers, cut into thin rounds or strips
1 red bell pepper, cut into thin rounds or strips
10 eggs, whisked
1 small bunch cilantro, roughly chopped
2-3 avocados, cut into small chunks
2 green onions, sliced
1 jalapeno pepper, finely chopped (optional)
juice of one lime juice
sea salt to taste
Instructions:
Season steak with cumin, chili powder and salt.
Preheat oven broiler to high.
Heat olive oil in a 12-inch ovenproof skillet over medium-high heat on the stove. Add steak.
Saute 3 minutes (meat should be just slightly pink) then add garlic and peppers.
Saute 3 minutes more then add eggs and a handful of cilantro. Stir quickly then turn heat down to medium. Let cook 3-4 minutes, until the egg is set around the edges but still runny in the middle.
Transfer the pan to the oven under the broiler and cook until the frittata is golden and firm in the middle, about 3-5 minutes.
Remove from oven.
Gently mix together avocado, green onion, jalapeno and lime juice. Add sea salt to taste.
Transfer the pan to the oven under the broiler and cook until the frittata is golden and firm in the middle, about 3-5 minutes.
Remove from oven.
Gently mix together avocado, green onion, jalapeno and lime juice. Add sea salt to taste.
Serve with slices of avocado.
Sunday, January 15, 2012
Myrriah's Peanut Butter Cookies
http://allrecipes.com/recipe/oatmeal-peanut-butter-cookies-iii/detail.aspx
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping
Directions
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Herb Roasted Whole Chicken
http://thepioneerwoman.com/cooking/2010/04/herb-roasted-whole-chicken/
* 3-4lb Whole Chicken
* Something to stuff inside the chicken (Apple, Onion, Lemon, Garlic, Carrot, etc..)
* Canola Oil
* Salt and Pepper
* Fresh Herbs
You can stuff various items into the chicken for roasting and this will provide additional moisture and aromatics that will help to flavor the chicken from the inside. I’m using a lemon, some garlic cloves, and an onion.
Preheat your oven to 450 degrees while you pick the herbs from their stems.
Toss those herbs into a bowl and add in your salt and pepper.
For EACH chicken you’ll be roasting, you’ll need:
* 1-2 Tablespoons of chopped herbs
* 1 Tablespoon of salt (kosher is best)
* 1 Teaspoon of pepper
Add to that 2-3 tablespoons of Canola oil…
And give it all a stir.
Before we apply our herb mixture to the outside of the chicken, we’ll need to fill the cavity of the bird with our aromatics. As I mentioned, I’m using Lemon, Garlic, and Onion. You won’t be eating these items, so you can just give them a rough chop / slice / mash.
Stuff those aromatics into the nether regions of your chicken…
It’s important that your whole chicken be patted dry with a clean cloth or paper towel. This will help to insure a nice crust on your chicken once it’s finished. Begin rubbing the chicken down with your canola-herb-salt-pepper mix. No need to get crazy with it. It’s just a chicken.
Just be sure to rub it down on all sides…
Did I mention I’m doing multiple chickens at once? That’s one of the coolest parts about this. I can easily do six of these chickens in the oven for a large group of people. At $5 or less each chicken, and feeding 3-4 people each chicken…it’s a deal!
Slide your herb coated chicken(s) into that 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.
Once the chickens have roasted, it’s good to let them rest for 10-15 minutes. This will allow all of the juiciness of the bird to redistribute to the right places. If you tore into it right away…all its goodness would run out and you’d be left with a dry chicken.
And that’s a no-no.
You’ll notice that I didn’t truss the chicken with any sort of butcher’s twine or anything. Normally this is just fine. If you notice the legs popping out too far (which can cause them to get overly brown) during the roasting process, you can always make a small cut in the skin itself and pop the legs through it as I’ve done with this particular chicken. Welcome to accomplishment. Feels good, doesn’t it?
* 3-4lb Whole Chicken
* Something to stuff inside the chicken (Apple, Onion, Lemon, Garlic, Carrot, etc..)
* Canola Oil
* Salt and Pepper
* Fresh Herbs
You can stuff various items into the chicken for roasting and this will provide additional moisture and aromatics that will help to flavor the chicken from the inside. I’m using a lemon, some garlic cloves, and an onion.
Preheat your oven to 450 degrees while you pick the herbs from their stems.
Toss those herbs into a bowl and add in your salt and pepper.
For EACH chicken you’ll be roasting, you’ll need:
* 1-2 Tablespoons of chopped herbs
* 1 Tablespoon of salt (kosher is best)
* 1 Teaspoon of pepper
Add to that 2-3 tablespoons of Canola oil…
And give it all a stir.
Before we apply our herb mixture to the outside of the chicken, we’ll need to fill the cavity of the bird with our aromatics. As I mentioned, I’m using Lemon, Garlic, and Onion. You won’t be eating these items, so you can just give them a rough chop / slice / mash.
Stuff those aromatics into the nether regions of your chicken…
It’s important that your whole chicken be patted dry with a clean cloth or paper towel. This will help to insure a nice crust on your chicken once it’s finished. Begin rubbing the chicken down with your canola-herb-salt-pepper mix. No need to get crazy with it. It’s just a chicken.
Just be sure to rub it down on all sides…
Did I mention I’m doing multiple chickens at once? That’s one of the coolest parts about this. I can easily do six of these chickens in the oven for a large group of people. At $5 or less each chicken, and feeding 3-4 people each chicken…it’s a deal!
Slide your herb coated chicken(s) into that 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.
Once the chickens have roasted, it’s good to let them rest for 10-15 minutes. This will allow all of the juiciness of the bird to redistribute to the right places. If you tore into it right away…all its goodness would run out and you’d be left with a dry chicken.
And that’s a no-no.
You’ll notice that I didn’t truss the chicken with any sort of butcher’s twine or anything. Normally this is just fine. If you notice the legs popping out too far (which can cause them to get overly brown) during the roasting process, you can always make a small cut in the skin itself and pop the legs through it as I’ve done with this particular chicken. Welcome to accomplishment. Feels good, doesn’t it?
Tetrazzini
http://allrecipes.com/recipe/kristis-tetrazzini/
Ingredients
4 skinless, boneless chicken breast halves
1 (12 ounce) package wide egg noodles
2 (10.75 ounce) cans condensed cream of chicken soup
2 fresh broccoli, minced
3 stalks celery, chopped
1 cup fresh sliced mushrooms
1 onion, chopped
salt to taste
ground black pepper to taste
1 pinch seasoned salt
1/4 cup shredded Cheddar cheese
1/4 cup mozzarella cheese, shredded
1 pinch paprika
Directions
Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9 inch baking dish with cooking spray.
In a 3 quart saucepan, boil chicken for about 30 minutes. Drain, and cut into bite sized pieces.
Meanwhile, cook pasta according to directions. Drain.
In a large bowl, mix together cream of chicken soup, broccoli, celery, sliced mushrooms, seasoned salt, salt, pepper, and onion. Stir in pasta and chicken pieces. Spread mixture into the prepared baking dish. Sprinkle with shredded cheese and paprika.
Bake for 45 minutes.
Ingredients
4 skinless, boneless chicken breast halves
1 (12 ounce) package wide egg noodles
2 (10.75 ounce) cans condensed cream of chicken soup
2 fresh broccoli, minced
3 stalks celery, chopped
1 cup fresh sliced mushrooms
1 onion, chopped
salt to taste
ground black pepper to taste
1 pinch seasoned salt
1/4 cup shredded Cheddar cheese
1/4 cup mozzarella cheese, shredded
1 pinch paprika
Directions
Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9 inch baking dish with cooking spray.
In a 3 quart saucepan, boil chicken for about 30 minutes. Drain, and cut into bite sized pieces.
Meanwhile, cook pasta according to directions. Drain.
In a large bowl, mix together cream of chicken soup, broccoli, celery, sliced mushrooms, seasoned salt, salt, pepper, and onion. Stir in pasta and chicken pieces. Spread mixture into the prepared baking dish. Sprinkle with shredded cheese and paprika.
Bake for 45 minutes.
Skinny Pad Thai
http://www.skinnykitchen.com/recipes/skinnyfied-chicken-pad-thai/
Ingredients
8 ounces rice noodles
¼ cup reduced-sodium chicken broth
3 tablespoon fresh lime juice, about 2 limes
3 tablespoons brown sugar
3 tablespoons seasoned rice vinegar
½ teaspoon red pepper flakes
Cooking spray, we used olive oil spray
1 pound boneless, skinless, chicken breast or tenders, cut into bite-size strips
6 cloves garlic, (about 2 tablespoons) minced
2 egg whites
1 tablespoon sesame oil or any vegetable oil, see shopping tip
1½ cup bean sprouts
¼ cup green onions, sliced
Topping
¼ cup peanuts, chopped
¼ cup green onions, sliced
Red pepper flakes
Instructions
1. Fill a large pot half way with water and bring to a boil. Remove from heat and stir in noodles. Let stand for 8 minutes. Drain and rinse in cold water. Set aside.
2. In a small bowl, mix together the chicken broth, lime juice, brown sugar, rice vinegar, and red pepper flakes. Set aside.
3. Coat a large nonstick pan with cooking spray. Add chicken and cook over medium-high heat for 3 minutes. Stir often. Add garlic and continue to cook and stir for about 2-3 minutes until chicken is no longer pink. Transfer to a plate or bowl and set aside.
4. Coat the pan again with cooking spray. Add the egg whites and scramble until cooked. Remove from pan and set aside.
5. In the same pan, heat 1 tablespoon sesame oil over medium-high heat. Add drained noodles and sprouts. Cook and stir for 2 minutes. Add the chicken broth mixture, cooked chicken and egg whites. Continue to cook and stir for 1-2 minutes until hot.
6. Divide Pad Thai among 5 bowls or plates. Top each with a little peanuts and green onions. Add a very little amount of red pepper flakes to each or let everybody add their own, if desired.
Makes 5 servings
Ingredients
8 ounces rice noodles
¼ cup reduced-sodium chicken broth
3 tablespoon fresh lime juice, about 2 limes
3 tablespoons brown sugar
3 tablespoons seasoned rice vinegar
½ teaspoon red pepper flakes
Cooking spray, we used olive oil spray
1 pound boneless, skinless, chicken breast or tenders, cut into bite-size strips
6 cloves garlic, (about 2 tablespoons) minced
2 egg whites
1 tablespoon sesame oil or any vegetable oil, see shopping tip
1½ cup bean sprouts
¼ cup green onions, sliced
Topping
¼ cup peanuts, chopped
¼ cup green onions, sliced
Red pepper flakes
Instructions
1. Fill a large pot half way with water and bring to a boil. Remove from heat and stir in noodles. Let stand for 8 minutes. Drain and rinse in cold water. Set aside.
2. In a small bowl, mix together the chicken broth, lime juice, brown sugar, rice vinegar, and red pepper flakes. Set aside.
3. Coat a large nonstick pan with cooking spray. Add chicken and cook over medium-high heat for 3 minutes. Stir often. Add garlic and continue to cook and stir for about 2-3 minutes until chicken is no longer pink. Transfer to a plate or bowl and set aside.
4. Coat the pan again with cooking spray. Add the egg whites and scramble until cooked. Remove from pan and set aside.
5. In the same pan, heat 1 tablespoon sesame oil over medium-high heat. Add drained noodles and sprouts. Cook and stir for 2 minutes. Add the chicken broth mixture, cooked chicken and egg whites. Continue to cook and stir for 1-2 minutes until hot.
6. Divide Pad Thai among 5 bowls or plates. Top each with a little peanuts and green onions. Add a very little amount of red pepper flakes to each or let everybody add their own, if desired.
Makes 5 servings
Pizza
http://allrecipes.com/recipe/amazing-whole-wheat-pizza-crust/
Ingredients
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
Directions
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Ingredients
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
Directions
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Sunday, December 4, 2011
Acorn Squash
www.allrecipes.com/recipe/acorn-squash
Ingredients
1 medium acorn squash
1 tbsp butter
2 tbsp brown sugar
Directions
* Preheat oven to 350 deg F.
* Turn acorn squash upside down onto a cookie sheet. Bake in a 350 deg F oven until it begins to soften, approximately 30-45 minutes.
* Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place the butter and brown sugar into the squash, and place the remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
* Place squash in a 350 deg F oven and bake another 30 minutes.
Note: Clara also added ~1 tbsp maple syrup and ~1/2 tsp cinammon. Mashed and then served.
Sunday, November 13, 2011
Skinny Chicken Pot Pie
Ingredients
3 cups Swanson’s reduced-sodium chicken broth
1½ cups onions, chopped
1 cup potato, peeled and cubed (½ inch cubes)
1 cup sweet potato, peeled and cubed (½ inch cubes)
1 cup carrots, peeled and chopped
1 cup celery, sliced
1 lb chicken breasts (boneless, skinless), cut into bite-size pieces
1½ cups frozen peas (not defrosted)
1½ cup reduced-fat milk
½ cup plus 1 tablespoon all purpose flour
2 tablespoons fresh thyme, chopped or 1 teaspoon dried
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 pkg. Pillsbury Golden Layer Flaky Biscuits (110 calorie for each biscuit)
3 cups Swanson’s reduced-sodium chicken broth
1½ cups onions, chopped
1 cup potato, peeled and cubed (½ inch cubes)
1 cup sweet potato, peeled and cubed (½ inch cubes)
1 cup carrots, peeled and chopped
1 cup celery, sliced
1 lb chicken breasts (boneless, skinless), cut into bite-size pieces
1½ cups frozen peas (not defrosted)
1½ cup reduced-fat milk
½ cup plus 1 tablespoon all purpose flour
2 tablespoons fresh thyme, chopped or 1 teaspoon dried
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 pkg. Pillsbury Golden Layer Flaky Biscuits (110 calorie for each biscuit)
Instructions
1. Preheat oven to 350 degrees. In a large pan, add the chicken broth and bring to a boil.
2. Stir in the onions, potato, sweet potato, carrots, and celery. Bring back to a boil, reduce heat and cover. Simmer for 6 minutes.
3. Add the chicken pieces and frozen peas, breaking them up. Bring back to a boil, turn the heat to simmer, cover, and cook for 5 minutes.
4. Place a colander into a large bowl. Pour the chicken, vegetables and broth into the colander. Add the strained broth back to the pan. Set aside the chicken and vegetables.
5. In separate small bowl, add the flour. Gradually add the milk to the flour stirring with a whisk, until well blended.
6. Increase the heat to medium with the broth. Stir in the milk/flour mixture with a whisk. Cook for 5 minutes or until thicken. Stir often.
7. Add back the chicken and vegetables, along with the thyme, salt and pepper. Mix well.
8. Coat an 11 x 7 baking dish (see Shopping tip) with cooking spray and pour in the chicken stew.
9. Open the package of biscuits, separate them and place on top of the chicken stew. Line them evenly over the top.
10. Place the pie on a foil lined baking sheet and bake for 14 minutes until the biscuits are golden brown.
11. To serve, spoon into each bowl and top with one biscuit. There will be two extra biscuits for whoever desires.
1. Preheat oven to 350 degrees. In a large pan, add the chicken broth and bring to a boil.
2. Stir in the onions, potato, sweet potato, carrots, and celery. Bring back to a boil, reduce heat and cover. Simmer for 6 minutes.
3. Add the chicken pieces and frozen peas, breaking them up. Bring back to a boil, turn the heat to simmer, cover, and cook for 5 minutes.
4. Place a colander into a large bowl. Pour the chicken, vegetables and broth into the colander. Add the strained broth back to the pan. Set aside the chicken and vegetables.
5. In separate small bowl, add the flour. Gradually add the milk to the flour stirring with a whisk, until well blended.
6. Increase the heat to medium with the broth. Stir in the milk/flour mixture with a whisk. Cook for 5 minutes or until thicken. Stir often.
7. Add back the chicken and vegetables, along with the thyme, salt and pepper. Mix well.
8. Coat an 11 x 7 baking dish (see Shopping tip) with cooking spray and pour in the chicken stew.
9. Open the package of biscuits, separate them and place on top of the chicken stew. Line them evenly over the top.
10. Place the pie on a foil lined baking sheet and bake for 14 minutes until the biscuits are golden brown.
11. To serve, spoon into each bowl and top with one biscuit. There will be two extra biscuits for whoever desires.
Serves 8
Goat Cheese Spinach and Pinenut Stuffed Chicken Breasts
http://www.cdkitchen.com/recipes/recs/283/Goat_Cheese_Spinach_and_Pinenuts16502.shtml
INGREDIENTS:
4 chicken breast halves, deboned with skin - on
3 ounces goat cheese
2 cups fresh spinach, washed and cut small, (stems removed)
1 clove fresh garlic, minced
2 tablespoons pinenuts, roasted
1 tablespoon fresh rosemary, finely chopped
2 tablespoons olive oil
3 tablespoons corn and canola oil
salt and pepper, to taste
PREPARATION:
Preheat oven to 400 degrees Saute garlic and spinach in olive oil until spinach is wilted. Put spinach in fine mesh colander (press spinach on colander with back of spoon to drain away excess liquid) After cooling completely, mix spinach with goat cheese and toasted pinenuts - season with salt and pepper. Make a small lengthwise incision in all chicken breasts, put approximately 1 oz. of filling in each breast. Season breasts with salt and pepper. Heat corn oil in saute pan until smoking. Sear breasts on both sides until lightly browned, approximately 2 minutes per side. Transfer breast, skin side up to roasting pan, sprinkle with rosemary and put on center rack of oven for approximately 12 - 15 minutes, or until chicken is completely cooked.
INGREDIENTS:
4 chicken breast halves, deboned with skin - on
3 ounces goat cheese
2 cups fresh spinach, washed and cut small, (stems removed)
1 clove fresh garlic, minced
2 tablespoons pinenuts, roasted
1 tablespoon fresh rosemary, finely chopped
2 tablespoons olive oil
3 tablespoons corn and canola oil
salt and pepper, to taste
PREPARATION:
Preheat oven to 400 degrees Saute garlic and spinach in olive oil until spinach is wilted. Put spinach in fine mesh colander (press spinach on colander with back of spoon to drain away excess liquid) After cooling completely, mix spinach with goat cheese and toasted pinenuts - season with salt and pepper. Make a small lengthwise incision in all chicken breasts, put approximately 1 oz. of filling in each breast. Season breasts with salt and pepper. Heat corn oil in saute pan until smoking. Sear breasts on both sides until lightly browned, approximately 2 minutes per side. Transfer breast, skin side up to roasting pan, sprinkle with rosemary and put on center rack of oven for approximately 12 - 15 minutes, or until chicken is completely cooked.
Baked Spaghetti Squash with Garlic and Butter
http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html
Ingredients:
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese
Directions:
1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.
Ingredients:
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese
Directions:
1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.
One Minute Ciabatta Bread
http://www.lifehack.org/articles/lifehack/kitchen-hack-one-minute-ciabatta-bread.html
Ingredients:
4 cups of all-purpose flour (do NOT pack the flour into the measuring cup)
2 cups of warm water
1 teaspoon of salt
1/4 teaspoon of granulated yeast (or equivalent)
You’ll also need a medium-size mixing bowl, a 10×15 cookie sheet or baking stone, a hand towel or plastic wrap, and whatever you’d like to keep your bread from sticking (if you’re using a pan, I use flour and corn meal).
Directions:
1. Mix Water & YeastPour the warm water into the medium-size mixing bowl and stir in the yeast with a spoon. No need to be particular, just dump and slosh.
2. Add Flour And SaltAdd flour and salt to your bowl of yeasty water. This, after measuring out the flour, presents another prime opportunity to get flour on your person. This will be regarded by many as a sign of your culinary determination. You’ll need such signs because anybody who actually watches you make the bread will think you’re one of the laziest bakers in existence.
3. Stir Into A Heavy BatterUse a spoon. You could use your hands if you wanted but you probably didn’t wash your hands before starting this anyhow. Start with a quick run about around the perimeter of the bowl with your spoon. A few quick strokes through the middle and you should have a heavy batter. If it looks too thick to be pancake batter and not thick enough to be playdough, you’re right on target.
4. Set It And Nearly Forget ItCover your project with a hand towel or plastic wrap and set in a safe place for a few hours. After the dough has rested for 8 to 12 hours, it will have nearly doubled in size. (If you add a bit of sugar at the start and you’re in a hurry, you can rush this process but I don’t recommend it for your first try.)
5. Preheat Oven & Prepare Your PanThere’s a lot of room for variation at this stage. The goal is to place the dough onto a surface that will keep it from falling through the oven rack and not stick on. I use an old cookie sheet sprinkled with flour and corn meal. You can use a buttered pan, pizza stone, or baking paper. It’s up to you. The flour/cornmeal method takes only a few seconds.Before you start prepping your pan/stone, set your oven to 400F. (For those of you using wood stoves, don’t stress the particulars. Pull a few cedar shingles off the back porch roof and get that fire burning hot!)
6. Pour Out The BatterThis is the fun part! Uncover the bowl of dough and slowly pour it out onto the pan you just prepared for it. You’ll want to use a spoon to guide the dough into place and get the last bits out of the bowl. The dough will be very wet and sticky. That’s okay! Get the dough out onto the pan and if you’re lucky, it’ll look something like this:
7. Add Spices (If Needed) & Place Bread Into 400F OvenIf you’re trying to stay within the one-minute prep, you probably won’t have time to sprinkle some of your favorite herbs onto your ciabatta before baking. If you’re not worried about time, some dried oregano, basil, and rosemary make a nice addition.
8. Remove Your Ciabatta From The OvenCheck on your ciabatta after about 25 minutes. Once it’s golden brown on top and looks good to eat, take it out of the oven and set it aside to cool for at least 10 minutes. You can cut into it immediately but if you do it’ll collapse and won’t look as pretty.Wait! You really thought I wanted you to take a hot pan out of a 400F oven without some sort of protection? Craziness! If you don’t have an oven mitt handy, take off your shirt, fold it so there will be at least 6 layers of cloth protecting your hand, remove the pan from the oven and place in a safe spot to cool.
9. Slice & Enjoy
Ingredients:
4 cups of all-purpose flour (do NOT pack the flour into the measuring cup)
2 cups of warm water
1 teaspoon of salt
1/4 teaspoon of granulated yeast (or equivalent)
You’ll also need a medium-size mixing bowl, a 10×15 cookie sheet or baking stone, a hand towel or plastic wrap, and whatever you’d like to keep your bread from sticking (if you’re using a pan, I use flour and corn meal).
Directions:
1. Mix Water & YeastPour the warm water into the medium-size mixing bowl and stir in the yeast with a spoon. No need to be particular, just dump and slosh.
2. Add Flour And SaltAdd flour and salt to your bowl of yeasty water. This, after measuring out the flour, presents another prime opportunity to get flour on your person. This will be regarded by many as a sign of your culinary determination. You’ll need such signs because anybody who actually watches you make the bread will think you’re one of the laziest bakers in existence.
3. Stir Into A Heavy BatterUse a spoon. You could use your hands if you wanted but you probably didn’t wash your hands before starting this anyhow. Start with a quick run about around the perimeter of the bowl with your spoon. A few quick strokes through the middle and you should have a heavy batter. If it looks too thick to be pancake batter and not thick enough to be playdough, you’re right on target.
4. Set It And Nearly Forget ItCover your project with a hand towel or plastic wrap and set in a safe place for a few hours. After the dough has rested for 8 to 12 hours, it will have nearly doubled in size. (If you add a bit of sugar at the start and you’re in a hurry, you can rush this process but I don’t recommend it for your first try.)
5. Preheat Oven & Prepare Your PanThere’s a lot of room for variation at this stage. The goal is to place the dough onto a surface that will keep it from falling through the oven rack and not stick on. I use an old cookie sheet sprinkled with flour and corn meal. You can use a buttered pan, pizza stone, or baking paper. It’s up to you. The flour/cornmeal method takes only a few seconds.Before you start prepping your pan/stone, set your oven to 400F. (For those of you using wood stoves, don’t stress the particulars. Pull a few cedar shingles off the back porch roof and get that fire burning hot!)
6. Pour Out The BatterThis is the fun part! Uncover the bowl of dough and slowly pour it out onto the pan you just prepared for it. You’ll want to use a spoon to guide the dough into place and get the last bits out of the bowl. The dough will be very wet and sticky. That’s okay! Get the dough out onto the pan and if you’re lucky, it’ll look something like this:
7. Add Spices (If Needed) & Place Bread Into 400F OvenIf you’re trying to stay within the one-minute prep, you probably won’t have time to sprinkle some of your favorite herbs onto your ciabatta before baking. If you’re not worried about time, some dried oregano, basil, and rosemary make a nice addition.
8. Remove Your Ciabatta From The OvenCheck on your ciabatta after about 25 minutes. Once it’s golden brown on top and looks good to eat, take it out of the oven and set it aside to cool for at least 10 minutes. You can cut into it immediately but if you do it’ll collapse and won’t look as pretty.Wait! You really thought I wanted you to take a hot pan out of a 400F oven without some sort of protection? Craziness! If you don’t have an oven mitt handy, take off your shirt, fold it so there will be at least 6 layers of cloth protecting your hand, remove the pan from the oven and place in a safe spot to cool.
9. Slice & Enjoy
Friday, October 14, 2011
Jambalaya
1/4 cup oil
1 lb. sausage, sliced
1 chicken, cut up, or 2 lb. peeled shrimp
2 cups chopped onion
1 cup chopped celery
1 cup chopped green pepper (I use red, yellow or orange)
1 Tbsp. chopped garlic
5 cups stock (you can use beef or chicken bouillion cubes) I buy it in the carton, it comes 4 cups to one carton so you need 2 cartons.
1 Tbsp. paprika
1 tsp. salt
1/3 cup. Joe's Stuff (this is a hot , spicy Cajun seasoning) or something not spicy. **We used a very scant 1/3 cup Tony Chachere Creole seasoning**
1 cup chopped green onions
2 cups long grain rice.
In a very large pot, add the oil and saute the sausage. If you are using the chicken, add it also at this time. Remove the meat; saute the onions, celery, green pepper, and garlic to the tenderness that you desire. Return the meat to the pot; add liquid, salt, Joe's Stuff, paprika, and other desired seasonings. Bring to a boil. Add rice and return to boil. Cover and reduce heat to simmer. Cook for a total of 30 minutes. After the first 10 minutes of cooking, remove cover and quickly add green onions. Turn rice from top to bottom. Return cover. The last 10 minutes, if using shrimp, add them at this time.
If you need to add liquid, always use stock or a flavored water from the bouillion cubes.
1 lb. sausage, sliced
1 chicken, cut up, or 2 lb. peeled shrimp
2 cups chopped onion
1 cup chopped celery
1 cup chopped green pepper (I use red, yellow or orange)
1 Tbsp. chopped garlic
5 cups stock (you can use beef or chicken bouillion cubes) I buy it in the carton, it comes 4 cups to one carton so you need 2 cartons.
1 Tbsp. paprika
1 tsp. salt
1/3 cup. Joe's Stuff (this is a hot , spicy Cajun seasoning) or something not spicy. **We used a very scant 1/3 cup Tony Chachere Creole seasoning**
1 cup chopped green onions
2 cups long grain rice.
In a very large pot, add the oil and saute the sausage. If you are using the chicken, add it also at this time. Remove the meat; saute the onions, celery, green pepper, and garlic to the tenderness that you desire. Return the meat to the pot; add liquid, salt, Joe's Stuff, paprika, and other desired seasonings. Bring to a boil. Add rice and return to boil. Cover and reduce heat to simmer. Cook for a total of 30 minutes. After the first 10 minutes of cooking, remove cover and quickly add green onions. Turn rice from top to bottom. Return cover. The last 10 minutes, if using shrimp, add them at this time.
If you need to add liquid, always use stock or a flavored water from the bouillion cubes.
Sunday, September 18, 2011
Corn on the Cob
From Steve's Mom :)
Prep
Prep
1. Look for corn with small kernels that are white or yellow in color. Peel back the husk at the store to check out the kernels.
2. Remove husks from corn.
3. Brush or run corn under cold water to remove the stringy stuff.
Microwave
A. For 2-3 ears of corn, wrap corn individually in plastic wrap (while the corn is still wet).
and microwave on high for 90 seconds per ear or until corn is tender.
B. For 4 or more ears of corn, put the corn in a large casserole dish without wrapping the corn and add 1/2 inch of water to corn in dish. Cover with lid and microwave on high at 5 minute intervals (rotating ears at each interval) until corn is tender.
To cook on outdoor grill, leave corn in husk.
NY Strip Steak
http://www.easysteakmarinades.net/Steak-Marinade-Recipe/best-steak-marinade/new-york-strip-steak-marinade.php
Marinade Recipe
Ingredients -
¼ cup Worcestershire sauce
½ cup olive oil
½ teaspoon Italian seasoning
½ teaspoon dried basil
4 New York strip steaks, 8 oz each
1 tablespoon red wine vinegar
2 garlic cloves, smashed
2 tablespoons steak seasoning
Preparation:
Combine everything in a shallow glass dish.
Pierce the steaks all over with a fork and put them in the marinade.
Cover and refrigerate for 2 to 4 hours.
Grill over a high heat until done.
(Serves 4)
link to site for how to broil steak in the oven http://www.lindauerfarms.com/how_to_cook_steak/broiling_steak
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