La Yen's 30 minute Dinner: Herbed Salmon with Bulghur and Vegetable Salad
You need:
salmon fillets
1/2 C bulghur
2 C fresh green beans
2 ripe tomatoes, chopped
Stinky Cheese (feta or whatever), grated or crumbled
1/2 c pine nuts
1/2 onion
butter
herbs of your choice
1/2 head romaine lettuce, torn into bites
MMMKKK--start your timer!
1. Put on about 2 C water to boil. When it is boiling, pour 1 C of it over the bulghur and cover it tightly, for about 20 minutes.
2. Meanwhile, preheat the oven to 425. This should take about 15 minutes.
3. Steam your beans and let them cool down while everything else is cooking.
4. While the oven is preheating, put 2 T of butter and a generous helping of herbs in a baking dish (I use dill, garlic salt, parsley, and dried chives). Put the dish in the oven while it is preheating.
5. Mince the onion and saute it in butter, over medium.
6. When the onion is translucent add the pine nuts and toast for a few minutes.
7. When the oven is close to being preheated the butter should be sizzling and the herbs should be toasty. Add the salmon fillets. Bake for about 5 minutes, turn over, and bake for another 3 minutes or so. Then take out.
8. Fluff up the bulghur, add the onions and pine nuts, chopped tomato, cheese, green beans, and lettuce. Drizzle with oil/juice and toss.
Wednesday, June 13, 2007
Friday, June 08, 2007
Necessity is the mother of lunch
I made this concoction today while cleaning out the fridge, and was very pleased.
Gnocchi
Spinach Artichoke Parmesan Dip (mix in a big glob when the gnoochi are still hot)
Tomato wedges
Jooj ate it up and so did I
Gnocchi
Spinach Artichoke Parmesan Dip (mix in a big glob when the gnoochi are still hot)
Tomato wedges
Jooj ate it up and so did I
Wednesday, June 06, 2007
Watermelon Lemonade--refreshing!
I always have to double this recipe because it is quite popular--especially at outdoor BBQs! I'd recommend you use a really good citrus juicer (like the "citrus squeezer" at Crate and Barrel). The last time I made this recipe was for a Memorial Day BBQ at my home. I had two papercuts on my fingers and boy, did they sting when I squeezed all those lemons! But the end result was worth it. Make the drink several hours ahead of your party to give the drink time to chill. My husband does not like regular lemonade but he loves this drink. Have a great summer!
8 cups 1-inch pieces seedless watermelon (from about 4 1/2 pounds)
1 cup fresh lemon juice
3 1/2 cups water
1 cup sugar
Ice cubes
Lemon wedges
Working in 2 batches, blend watermelon and lemon juice in processor or blender until smooth. Transfer to pitcher. Bring 3 1/2 cups water and sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Add hot syrup to pitcher with watermelon-lemon juice. Refrigerate until cold, about 2 hours. Fill tall glasses with ice. Pour Watermelon Lemonade over and garnish glasses with lemon wedges.
8 cups 1-inch pieces seedless watermelon (from about 4 1/2 pounds)
1 cup fresh lemon juice
3 1/2 cups water
1 cup sugar
Ice cubes
Lemon wedges
Working in 2 batches, blend watermelon and lemon juice in processor or blender until smooth. Transfer to pitcher. Bring 3 1/2 cups water and sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Add hot syrup to pitcher with watermelon-lemon juice. Refrigerate until cold, about 2 hours. Fill tall glasses with ice. Pour Watermelon Lemonade over and garnish glasses with lemon wedges.
Monday, June 04, 2007
Tropical Pancakes
This is something I threw together this morning with some left over ingredients, it worked pretty well.
1 cup whole wheat flour
1/2 cup white flour
2 Tbs. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4-1 cup coconut milk
3/4 cup milk
1 egg(optional)
1/4-1/2 cup crushed pineapple (I cuisinarted cubed pineapple)
about 1/4 cup shredded coconut(It's up to you, I eye ball how much I want)
Directions: Mix the dry ingredients together then slowly blend in the milk and the egg. Add the pineapple and shredded coconut. Cook up those bad boys on a skillet over medium low heat. Flip when the bubbles start to pop and stay.
Top with banana, kiwi, strawberries, or any fruit your heart desires. I also added plain yogurt and syrup on top in addition to my bananas, it was a pretty wicked breakfast, and great for the summer season.
1 cup whole wheat flour
1/2 cup white flour
2 Tbs. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4-1 cup coconut milk
3/4 cup milk
1 egg(optional)
1/4-1/2 cup crushed pineapple (I cuisinarted cubed pineapple)
about 1/4 cup shredded coconut(It's up to you, I eye ball how much I want)
Directions: Mix the dry ingredients together then slowly blend in the milk and the egg. Add the pineapple and shredded coconut. Cook up those bad boys on a skillet over medium low heat. Flip when the bubbles start to pop and stay.
Top with banana, kiwi, strawberries, or any fruit your heart desires. I also added plain yogurt and syrup on top in addition to my bananas, it was a pretty wicked breakfast, and great for the summer season.
Sunday, June 03, 2007
Chicken Piccata
All my good cook friends keep talking about Ina Garten the Barefoot Contessa... so I finally bought one of her cookbooks Barefoot Contessa at Home. (Costco price - 18.99) We loved the Chicken Piccata.
Ingredients:
4 split (2 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 extra-large eggs
1 1/2 cups seasoned dried bread crumbs
Good olive oil
3 Tbsp unsalted butter, at room temperature
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
sliced lemon for serving
chopped fresh flat-leaf parsley, for serving
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1 tsp salt, and 1/2 tsp pepper on a shallow plate. In a second plate, beat the eggs and 1 Tbsp water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread-crumb mixtures.
Heat 2 Tbsp olive oil in a large saute pan over medium to medium-low heat. Add 2 chicken breasts adn cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. heat more olive oil in the saute pan and cook the second 2 chicken breasts. Place them on the same sheet pan and allow them to bake for 5 to 10 min while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tbsp of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 tsp salt, and 1/4 tsp pepper. Boil over high heat until reduced by halve, about 2 min. Off the heat, add the remaining 2 Tbsp of butter and swirl to combine.
Discard the lemon halves. Serve on chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and a sprinkling of fresh parsley.
ps. I didn't do the lemon slices or parsley for serving... I would if I were entertaining... and I didn't have parchment paper... I need to get some - it seems I've been doing a lot of stuff that asks for it... so I use Pam spray... and a plastic baggy to pound the chicken.
Ingredients:
4 split (2 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 extra-large eggs
1 1/2 cups seasoned dried bread crumbs
Good olive oil
3 Tbsp unsalted butter, at room temperature
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
sliced lemon for serving
chopped fresh flat-leaf parsley, for serving
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1 tsp salt, and 1/2 tsp pepper on a shallow plate. In a second plate, beat the eggs and 1 Tbsp water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread-crumb mixtures.
Heat 2 Tbsp olive oil in a large saute pan over medium to medium-low heat. Add 2 chicken breasts adn cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. heat more olive oil in the saute pan and cook the second 2 chicken breasts. Place them on the same sheet pan and allow them to bake for 5 to 10 min while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tbsp of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 tsp salt, and 1/4 tsp pepper. Boil over high heat until reduced by halve, about 2 min. Off the heat, add the remaining 2 Tbsp of butter and swirl to combine.
Discard the lemon halves. Serve on chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and a sprinkling of fresh parsley.
ps. I didn't do the lemon slices or parsley for serving... I would if I were entertaining... and I didn't have parchment paper... I need to get some - it seems I've been doing a lot of stuff that asks for it... so I use Pam spray... and a plastic baggy to pound the chicken.
Chicken Caterpillar Kebabs
Another recipe from Annabel Karmel's First Meals .
CHICKEN CATERPILLAR KEBABS
Prep time: 40 min, including 30 min marinating; cook time 15 min 350 degree F Makes 8 portions Provides beta-carotene, iron, protein, B vitamins, vitamin C, and zinc
Ingredients:
4 chicken breast fillets (about 1 1/4 lb) cubed
1 cup canned lychees
1 red pepper, deseeded and cut into triangles
Marinade:
3 tbsp soy sauce
3 tbsp honey
1/2 tbsp lemon juice (freshly squeezed is yummy)
To decorate:
8 cherry tomatoes or radishes
16 whole cloves
8 green onion fans (TIP: to make green onion fans, cut green onions into 3-inch lengths. Make four slashes at one end of each. Place in ice water until the ends curl.)
Mix together the marinade ingredients in a shallow dish. Add the chicken and leave to marinate for at least 30 min. While the chicken marinate, soak eight bamboo skewers in water to keep them from burning.
Thread the chicken onto the skewers, putting half a lychee and a red pepper triangle between each piece of chicken. Arrange on a baking sheet and transfer to the preheated oven. Cook for about 15 min, basting with the marinade and turning occasionally, until cooked through.
To decorate, make a face for each caterpillar using a cherry tomato or radish, studded with clove eyes. Attach it to the tip of the skewer and thread on a green onion tail.
CHICKEN CATERPILLAR KEBABS
Prep time: 40 min, including 30 min marinating; cook time 15 min 350 degree F Makes 8 portions Provides beta-carotene, iron, protein, B vitamins, vitamin C, and zinc
Ingredients:
4 chicken breast fillets (about 1 1/4 lb) cubed
1 cup canned lychees
1 red pepper, deseeded and cut into triangles
Marinade:
3 tbsp soy sauce
3 tbsp honey
1/2 tbsp lemon juice (freshly squeezed is yummy)
To decorate:
8 cherry tomatoes or radishes
16 whole cloves
8 green onion fans (TIP: to make green onion fans, cut green onions into 3-inch lengths. Make four slashes at one end of each. Place in ice water until the ends curl.)
Mix together the marinade ingredients in a shallow dish. Add the chicken and leave to marinate for at least 30 min. While the chicken marinate, soak eight bamboo skewers in water to keep them from burning.
Thread the chicken onto the skewers, putting half a lychee and a red pepper triangle between each piece of chicken. Arrange on a baking sheet and transfer to the preheated oven. Cook for about 15 min, basting with the marinade and turning occasionally, until cooked through.
To decorate, make a face for each caterpillar using a cherry tomato or radish, studded with clove eyes. Attach it to the tip of the skewer and thread on a green onion tail.
Hungarian Goulash
This is from Annabel Karmel's First Meals that Cabesh suggested I purchase ...and did more than a year ago. It is one of the BEST family-friendly cookbooks I have.
HUNGARIAN GOULASH
Prep time: 15 min
Cooking time: 2hours 20 min
300 degree F
Makes 8 portions
Provides beta-cartotene, iron, potassium, protein, B vitamins including folate, vitamin C, and zinc
Suitable for Freezing
For young children, chop the meat and vegetables into small pieces or process in a blender for just a few seconds. Serve with noodles.
Ingredients:
flour for coating
salt and freshly ground black pepper
1lb lean chuck steak, cut into cubes
2tbsp vegetable oil
2 onions, peeled and chopped
1 red pepper, deseeded and chopped
3 cups mushrooms, sliced
1 tbsp paprika
1 1/2 cups chicken stock or beef stock (I like chicken stock - that organic one from Costco)
3 tbsp tomato paste
1 tbsp ketchup
1 tsp Worcestershire sauce
2 tbsp chopped fresh parsley (I buy that fresh parsley that come in the tubes you find in the produce section so as not to have the leafy kind go bad on me)
6 tbsp sour cream
1/2 lb egg noodles (I like the skinny egg noodles)
Spread the flour on a plate, season lightly, and use to coat the beef. Warm the vegetable oil in an ovenproof Dutch oven, add the beef, and saute until browned all over. Remove with a slotted spoon and set aside.
Add the onions to the casserole and saute for 5 minutes. Add the red pepper and saute for 3-4 minutes, then add the mushrooms and cook for 3 minutes. Sprinkle with paprika and cook for about 2 minutes.
Return the sauteed meat to the pan, pour in the stock, and stir in the tomato puree, ketchup, Worchestershire sauce, and chopped parsley. Cover, transfer to the preheated oven, and cook for about 2 hours. Check that the meat is tender. Season to taste and stir in the sour cream. Set aside and keep warm.
Cook the noodles in boiling, lightly salted water according to the instructions on the package. Drain, arrange a bed of noodles on each plate, and top with a serving of goulash.
ps. I added a bit more freshly ground pepper and ketchup at the end... right before spooned the goulash over the noodles. Leftovers taste great.
HUNGARIAN GOULASH
Prep time: 15 min
Cooking time: 2hours 20 min
300 degree F
Makes 8 portions
Provides beta-cartotene, iron, potassium, protein, B vitamins including folate, vitamin C, and zinc
Suitable for Freezing
For young children, chop the meat and vegetables into small pieces or process in a blender for just a few seconds. Serve with noodles.
Ingredients:
flour for coating
salt and freshly ground black pepper
1lb lean chuck steak, cut into cubes
2tbsp vegetable oil
2 onions, peeled and chopped
1 red pepper, deseeded and chopped
3 cups mushrooms, sliced
1 tbsp paprika
1 1/2 cups chicken stock or beef stock (I like chicken stock - that organic one from Costco)
3 tbsp tomato paste
1 tbsp ketchup
1 tsp Worcestershire sauce
2 tbsp chopped fresh parsley (I buy that fresh parsley that come in the tubes you find in the produce section so as not to have the leafy kind go bad on me)
6 tbsp sour cream
1/2 lb egg noodles (I like the skinny egg noodles)
Spread the flour on a plate, season lightly, and use to coat the beef. Warm the vegetable oil in an ovenproof Dutch oven, add the beef, and saute until browned all over. Remove with a slotted spoon and set aside.
Add the onions to the casserole and saute for 5 minutes. Add the red pepper and saute for 3-4 minutes, then add the mushrooms and cook for 3 minutes. Sprinkle with paprika and cook for about 2 minutes.
Return the sauteed meat to the pan, pour in the stock, and stir in the tomato puree, ketchup, Worchestershire sauce, and chopped parsley. Cover, transfer to the preheated oven, and cook for about 2 hours. Check that the meat is tender. Season to taste and stir in the sour cream. Set aside and keep warm.
Cook the noodles in boiling, lightly salted water according to the instructions on the package. Drain, arrange a bed of noodles on each plate, and top with a serving of goulash.
ps. I added a bit more freshly ground pepper and ketchup at the end... right before spooned the goulash over the noodles. Leftovers taste great.
Friday, June 01, 2007
Summer Salad
I went to a baby shower yesterday and had some of this amazing salad my friend Stacey Ball made.
Here's what it had in it:
Cucumbers chopped
Avocados chopped
Grape Tomatoes
Feta Cheese
Finely chopped red onion
Newman's LIGHT Balsamic Vinagrette
Fresh ground pepper
It was the perfect, summer salad... savory and light.
Here's what it had in it:
Cucumbers chopped
Avocados chopped
Grape Tomatoes
Feta Cheese
Finely chopped red onion
Newman's LIGHT Balsamic Vinagrette
Fresh ground pepper
It was the perfect, summer salad... savory and light.
Sunday, May 27, 2007
Wednesday, May 02, 2007
Gine's Bread
Well this is my first post over here and I should thank la Yen for suggesting I contribute here. To start off this is one of my favorite recipes. It's a braided bread that I first made in France. It's best eaten fresh out of the oven with generous gobs of Nutella schmeared on top. Please note that I'm converting the measurements from metric to standard so if they seem a bit off just tweak them.
11 Tbsp Melted Butter
3 Cups Milk
3 Tsp Yeast
Pinch of sugar
Melt the butter with the milk in a small saucepan. Let it cool to be lukewarm and add the yeast. Add a pinch of Sugar. Let yeast activate 5 minutes.
6-8 Cups White Flour
1 Tbsp Salt
2 Tbsp Sugar
(Optional) Cinnamon (gives it a nice touch)
Start off with six cups of flour and mix with other dry ingredients. Form well. Once yeast mixture activated pour it into the well. Pull off part of the flour and mix it into the liquids so that it has a spongy quality. Let it rise for 20 minutes. Mix in the rest of the flour. Kneed together adding extra flour as needed. Let rise 1 1/2 hours.
Push down and let rest for ten minutes.
Divide dough into two portions of equal weight. Roll each portion out into a snake about 12 to 16 inches long (like you would with play dough). Starting at the middle of the two "snakes" braid the dough together. Braid the four ends together by dipping your fingers in water and pinching them together, then tuck them under the main portion of the dough. Let this rise on a floured pan for 1 hour. Preheat oven to 350.
1 Egg Yolk
Separating and discarding the whites, whip one egg yolk till it is nicely blended. Add a bit of water if you like for ease of glazing. Glaze right before you put the dough in the oven.
Preferably bake the bread on a preheated stone, otherwise use a lightly floured baking sheet. Let bake for 45 minutes to 1 hour or until golden brown (please note because this comes out so thick you need to watch it carefully so you don't end up with more dough than bread (as I have on a couple of occasions). Let cool slightly and serve with Nutella, honey butter, or other succulent treat.
I wish I could have been more accurate with my measurements, but I learned this when I was 19 and haven't given thought to measurements since. Once you make it you'll know exactly what you need to modify.
11 Tbsp Melted Butter
3 Cups Milk
3 Tsp Yeast
Pinch of sugar
Melt the butter with the milk in a small saucepan. Let it cool to be lukewarm and add the yeast. Add a pinch of Sugar. Let yeast activate 5 minutes.
6-8 Cups White Flour
1 Tbsp Salt
2 Tbsp Sugar
(Optional) Cinnamon (gives it a nice touch)
Start off with six cups of flour and mix with other dry ingredients. Form well. Once yeast mixture activated pour it into the well. Pull off part of the flour and mix it into the liquids so that it has a spongy quality. Let it rise for 20 minutes. Mix in the rest of the flour. Kneed together adding extra flour as needed. Let rise 1 1/2 hours.
Push down and let rest for ten minutes.
Divide dough into two portions of equal weight. Roll each portion out into a snake about 12 to 16 inches long (like you would with play dough). Starting at the middle of the two "snakes" braid the dough together. Braid the four ends together by dipping your fingers in water and pinching them together, then tuck them under the main portion of the dough. Let this rise on a floured pan for 1 hour. Preheat oven to 350.
1 Egg Yolk
Separating and discarding the whites, whip one egg yolk till it is nicely blended. Add a bit of water if you like for ease of glazing. Glaze right before you put the dough in the oven.
Preferably bake the bread on a preheated stone, otherwise use a lightly floured baking sheet. Let bake for 45 minutes to 1 hour or until golden brown (please note because this comes out so thick you need to watch it carefully so you don't end up with more dough than bread (as I have on a couple of occasions). Let cool slightly and serve with Nutella, honey butter, or other succulent treat.
I wish I could have been more accurate with my measurements, but I learned this when I was 19 and haven't given thought to measurements since. Once you make it you'll know exactly what you need to modify.
Saturday, April 28, 2007
Amazing Beans--healthy, easy, yummy
I thought I'd post a quick, easy and inexpensive recipe for a side dish of beans. There are so many health benefits from beans. I've only made this recipe with black beans but I imagine any type of bean would work. Eat up...lots of antioxidants, fiber and low in fat.
Amazing Beans
1 can black beans, drained, rinsed (or whatever beans you prefer)
Juice of 1 lemon
Drizzle of olive oil
Chopped fresh parsley and cilantro (optional)
Fresh ground black pepper
2 garlic cloves, crushed
Combine all ingredients and let marinate for at least 30 minutes. Heat before serving. Keeps in the refrigerator for up to 1 week.
Amazing Beans
1 can black beans, drained, rinsed (or whatever beans you prefer)
Juice of 1 lemon
Drizzle of olive oil
Chopped fresh parsley and cilantro (optional)
Fresh ground black pepper
2 garlic cloves, crushed
Combine all ingredients and let marinate for at least 30 minutes. Heat before serving. Keeps in the refrigerator for up to 1 week.
Tuesday, April 24, 2007
Tomatillo Chicken Tacos
So, one would think that there would be AMAZING Mexican food in the EP. And there is, but it is hard to find between the thousands of truly tasteless fast food rip-offs. So, in my quest to never leave the house, I opened my Rick Bayless book and tried the following, and it was FREAKING AWESOME.
Essential Simmered Tomatillo-Serrano Sauce (makes 1 1/4 C, but you might want to septuple it because it is delicious on EVERYTHING.)
8 oz (5-6 med) tomatillos, husked and rinsed
Fresh serrano chiles (2 is slightly more than Jooj can handle, but if you have no toddlers, hit 3), stemmed
1 1/2 T oil
1/2 med white onion, roughly chopped (I don't like white, so I used yellow. White is the preferred in Mexico, so do what you want with that information.)
1 clove garlic, peeled and chopped
1 C chicken broth
3 T cilantro, roughly chopped
salt to taste
1. Turn on your broiler. It is under your stove.
2. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until blackened and soft on one side (about 5 min) and then turn them over and roast on the other side. They will get messy and ugly.
3. Transfer (including ALL THE JUICE) to your blender.
4. Heat 1 T oil in large skillet over med. Sautee onion and garlic until golden. (Add garlic at very end, it only takes a minute). Add to blender. Puree medium coarse.
5. Heat the remaning 1/2 T oil in skillet over med-high. Add puree all at once and stir for about 5 min, until noticeable darker and thick. Stir in broth and cover, simmering for about 10 min. Stir in cilantro and salt.
For the rest of the dish you need:
12 corn tortillas
2 C greens (Any kind you want. Don't feel the need to get all fruity on us.)
1 1/3 C cooked, shredded chicken (about 2 breasts)
1/2-3/4 C Asadero or queso fresco cheese. (In the dairy. It is there. It is Mexican. Just look. If it is not there, you could use something like a romano combined with a smelly goat cheese, but it won't translate as well.)
1. Put your veggie steamer in a pot with about 1/2 of water and set it to boil. Wrap the tortillas ina heavy towel and let them steam in the steamer for 1 minute. Turn off the heat, and leave them in there with the lid closed for 15 minutes.
2. Bring the sauce to a boil and add the greens. Return to boil. Stir in chicken and simmer until greens are done. (less than 5 minutes.)
3. Make tacos out of it.
Essential Simmered Tomatillo-Serrano Sauce (makes 1 1/4 C, but you might want to septuple it because it is delicious on EVERYTHING.)
8 oz (5-6 med) tomatillos, husked and rinsed
Fresh serrano chiles (2 is slightly more than Jooj can handle, but if you have no toddlers, hit 3), stemmed
1 1/2 T oil
1/2 med white onion, roughly chopped (I don't like white, so I used yellow. White is the preferred in Mexico, so do what you want with that information.)
1 clove garlic, peeled and chopped
1 C chicken broth
3 T cilantro, roughly chopped
salt to taste
1. Turn on your broiler. It is under your stove.
2. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until blackened and soft on one side (about 5 min) and then turn them over and roast on the other side. They will get messy and ugly.
3. Transfer (including ALL THE JUICE) to your blender.
4. Heat 1 T oil in large skillet over med. Sautee onion and garlic until golden. (Add garlic at very end, it only takes a minute). Add to blender. Puree medium coarse.
5. Heat the remaning 1/2 T oil in skillet over med-high. Add puree all at once and stir for about 5 min, until noticeable darker and thick. Stir in broth and cover, simmering for about 10 min. Stir in cilantro and salt.
For the rest of the dish you need:
12 corn tortillas
2 C greens (Any kind you want. Don't feel the need to get all fruity on us.)
1 1/3 C cooked, shredded chicken (about 2 breasts)
1/2-3/4 C Asadero or queso fresco cheese. (In the dairy. It is there. It is Mexican. Just look. If it is not there, you could use something like a romano combined with a smelly goat cheese, but it won't translate as well.)
1. Put your veggie steamer in a pot with about 1/2 of water and set it to boil. Wrap the tortillas ina heavy towel and let them steam in the steamer for 1 minute. Turn off the heat, and leave them in there with the lid closed for 15 minutes.
2. Bring the sauce to a boil and add the greens. Return to boil. Stir in chicken and simmer until greens are done. (less than 5 minutes.)
3. Make tacos out of it.
Friday, April 20, 2007
Sneaky "health" food
I felt so sneaky and "mom-like" after making this Crunchy mac and cheese recipe the other night!! The puree's were awesome!!!! I couldn't even detect them with my supersensitive, picky-pregnant-lady tastebuds. We did 1/4 cup orange and 1/4 cup white mixed in. Also, didn't feel like buying cereal just for this recipe so I just used a little over a cup of flaked wheat (love my Grain Mill!!!!) and added about twice the amount of parmesan. We'll definitely be adding this to our dinner rotation and I can't wait to try out the other recipes (got two tupperware's full of puree ready to go!) and puree's!
Speaking of crockpot chicken....
JAM CHICKEN
This is one of my fave's-especially since I always have fresh ginger on hand after following La Yen's advice to stick a root in the freezer! (I FINALLY got around to remembering to buy it!!)
2 T. jam* (heaping!!!)
3 T low-sodium soy sauce (or whateve's)
2 T. water
1 T grated fresh ginger
1 lb. boneless, skinless chicken breast
Combine the jam, soy sauce, water and ginger in a large mixing bowl and mix well. Add the chicken and toss so that is is covered with sauce. Place the chicken on a baking sheet and bake for 30 minutes at 350.
(For added flavor let the chicken marinate in the sauce-covered in the fridge- for 2-3 hours before cooking.)
Slow-cooker options: Place everything in the pot and cook on low for 4 hours (or longer if you want delicious-fall-apart-juicy chicken) If you don't have time to defrost before throwing in the crockpot, omit the water and be extra, extra generous with the jam.
*Most any jam can be used and will taste good. Our fave so far was a Von's brand apricot/pineapple jam. Marmalade and seedless berry jams also work well. Jelly does not work as well as jam due to its thinner consistency.
2 T. jam* (heaping!!!)
3 T low-sodium soy sauce (or whateve's)
2 T. water
1 T grated fresh ginger
1 lb. boneless, skinless chicken breast
Combine the jam, soy sauce, water and ginger in a large mixing bowl and mix well. Add the chicken and toss so that is is covered with sauce. Place the chicken on a baking sheet and bake for 30 minutes at 350.
(For added flavor let the chicken marinate in the sauce-covered in the fridge- for 2-3 hours before cooking.)
Slow-cooker options: Place everything in the pot and cook on low for 4 hours (or longer if you want delicious-fall-apart-juicy chicken) If you don't have time to defrost before throwing in the crockpot, omit the water and be extra, extra generous with the jam.
*Most any jam can be used and will taste good. Our fave so far was a Von's brand apricot/pineapple jam. Marmalade and seedless berry jams also work well. Jelly does not work as well as jam due to its thinner consistency.
Monday, April 02, 2007
Crockpot Chicken
I make this when I don't have a lot of time or when I just can't think of anything else. The kids like it just as much as we do, which doesn't happen very often. It's super easy.
4 frozen chicken breasts
1 can cream of chicken soup
16 oz. sour cream
1 pkg. Lipton onion soup mix
Place frozen chicken breasts in crockpot. Mix the remaining ingredients and pour over the chicken. Cook for 4-6 hours on low.
Serve chicken and sauce over rice. We like it with a side of steamed broccoli. Yum!
Also, if you haven't tried crockpot liners, please do! You'll use your crockpot a lot more--I promise.
4 frozen chicken breasts
1 can cream of chicken soup
16 oz. sour cream
1 pkg. Lipton onion soup mix
Place frozen chicken breasts in crockpot. Mix the remaining ingredients and pour over the chicken. Cook for 4-6 hours on low.
Serve chicken and sauce over rice. We like it with a side of steamed broccoli. Yum!
Also, if you haven't tried crockpot liners, please do! You'll use your crockpot a lot more--I promise.
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