1. Eat 3 c. beans/week (most dry beans - 1/4c have about 14 g. fiber, and lots of protein)
2. Eat less cheese, butter and egg yolks.
3. Eat more complex carbs, like brown rice, quinoa, whole grains, bran instead of white rice, white potatoes, pasta
4. Eat less white sugar, flour, alcohol.
5. Exercise more.
6. Eat more fish and chicken. Less red meats.
7. Eat LOTS of veggies and fruits.
Wednesday, October 24, 2007
Cholesterol cutting menu ;-)
1. Garlic chicken stir-fry with quinoa, peppers and basil. Side of kidney beans
2. Roasted zucchini, squash, mushrooms and onions, with wild rice and marinaded mahi-mahi. Side of black beans.
3. Chicken and broccoli, green bean, mushroom, stir-fry with wild rice. Serve with 1/4 c. soy beans
4. Sauteed Barley with mushrooms, onion, garlic and breaded tilapia (375 for 15-25 min. Side of white beans
5. Lasagna - made with sliced sweet potatoes instead of pasta, tofu instead of cottage cheese, parmesean and mozz.
6. Chicken stir-fry - zucchini, squash, red and yellow pepper, few green beans and wild rice.
1. Tofu marinaded stir-fry, with ginger, soy sauce, and sugar snap peas veggie mix. Wild rice.
2. Southwest meal - black beans and veggies. Spoon into tortillas
3. Pesto veggie pasta - broccoli, carrots and cauliflower, olive oil, basil and pine nuts - sprinkle with parmesean. Serve with ???
4. Tuna/salmon, drained and add a chipotle, sweet dressing to it - with crackers or with ??
5. Sushi rolls with fish, avocado, and cucumber
2. Roasted zucchini, squash, mushrooms and onions, with wild rice and marinaded mahi-mahi. Side of black beans.
3. Chicken and broccoli, green bean, mushroom, stir-fry with wild rice. Serve with 1/4 c. soy beans
4. Sauteed Barley with mushrooms, onion, garlic and breaded tilapia (375 for 15-25 min. Side of white beans
5. Lasagna - made with sliced sweet potatoes instead of pasta, tofu instead of cottage cheese, parmesean and mozz.
6. Chicken stir-fry - zucchini, squash, red and yellow pepper, few green beans and wild rice.
1. Tofu marinaded stir-fry, with ginger, soy sauce, and sugar snap peas veggie mix. Wild rice.
2. Southwest meal - black beans and veggies. Spoon into tortillas
3. Pesto veggie pasta - broccoli, carrots and cauliflower, olive oil, basil and pine nuts - sprinkle with parmesean. Serve with ???
4. Tuna/salmon, drained and add a chipotle, sweet dressing to it - with crackers or with ??
5. Sushi rolls with fish, avocado, and cucumber
Tuesday, October 23, 2007
Chile Relleno casserole
From my friend Marcelle. She made it for our women's get together, and it was awesome!!!
Layer chile rellenos, canned, on bottom of casserole,
Put cheese on top of chiles,
Then add egg layer.
Sprinkle parsley on top.
Cook 350 for 30 min, for a 13x9 dish.
Way to do the eggs,
separate the eggs - whites and yolks. Whip the whites until merengue-like and then fold the yolks back in.
Layer chile rellenos, canned, on bottom of casserole,
Put cheese on top of chiles,
Then add egg layer.
Sprinkle parsley on top.
Cook 350 for 30 min, for a 13x9 dish.
Way to do the eggs,
separate the eggs - whites and yolks. Whip the whites until merengue-like and then fold the yolks back in.
Wednesday, October 17, 2007
Finally I have a menu
Well, sort of, it's not quite complete but it'll do for now.
1. Mean Green Tortilla Soup from Rachel Ray
2. Red beans and rice
3. French Beef Stew
4. Ricotta Gnocchi and Spinach Bake
5. A cambells soup recipe or something in the crock pot
1. Mean Green Tortilla Soup from Rachel Ray
2. Red beans and rice
3. French Beef Stew
4. Ricotta Gnocchi and Spinach Bake
5. A cambells soup recipe or something in the crock pot
Thursday, September 20, 2007
Poaching Chicken
Poached chicken breasts
(thing) by Mitzi (7.7 hr) (print) ? 1 C! Sun Apr 17 2005 at 3:20:05
Poaching is a method of cooking that involves simmering meat (usually poultry or fish) in a herb-infused liquid (often wine, broth, or both). Poached chicken. Sounds boring, right? Well, yes and no. By itself, it isn't much more than a staple for dieters, but poached chicken is a basic recipe that can easily lead to many more delightful dishes. Think of it as a workhorse recipe - unsexy but extremely versatile.
Chicken salad? Poach that chicken! Tortilla soup? Best served over a mound of succulent shredded chicken. Chicken quesadillas are tastiest when the peppers and Monterey Jack ooze over perfectly cooked chunks of tender chicken (don't forget the cilantro). Chicken caesar salad is one of my favorite lunch entrees, but it's miserable when the chicken is bland and dry and unappetizing. Any number of casseroles, soups, stews, and savory pies call for precooked chicken. If you cook it correctly, a nice poached chicken breast with a dollop of chevre and a sprinkle of fresh herbs makes a fine main dish.
But there's the rub. Most people have no idea how to transform a plain, raw chicken breast into something that actually tastes good. Chicken is a fickle beastie. Once skinned it has very little of the unctuous fat that makes everything taste better, and it can easily become dry, chewy, and utterly flavorless. Truth is, few people without our sneff's gifts are able to pan-sear chicken to plump and juicy perfection. Poaching the chicken is a good alternative for a couple of reasons.
First off, the broth in which the chicken is simmered flavors the meat completely, so you don't wind up with tasty-on-the-outside, rubbery-on-the-inside poultry. Secondly, there's no added fat in the poaching process, so the meat doesn't become butterlogged and greasy (not that there's anything wrong with butter, but sometimes you want to keep things a little lighter). Lometa has a lovely grilled chicken recipe here on E2, but grilling can be a messy (and seasonal) affair, and poaching is warm and indoorsy.
One of the dandy things about poaching is that you can easily vary the final flavor of the chicken by switching out the herbs used in the poaching liquid. Though it's certainly possible to poach a whole chicken, this recipe is for smaller portions and includes directions for poaching two boneless, skinless chicken breasts.
Poaching the Chicken
For two boneless, skinless chicken breasts:
Note that you want about two or three cups of cooking liquid per chicken breast when you poach. The chicken must be covered by the liquid at all times during the cooking process. The flavorings are really up to you; think of this as a guideline recipe.
A small bunch (6 to 8 stems) of fresh tarragon
4 sprigs of fresh thyme
2 bay leaves
2 garlic cloves, gently crushed but still pretty much whole
1 teaspoon whole black peppercorns
1 cup sherry or white wine (really any brand will do, but not too sweet, dear)
1 cup low sodium chicken broth (or homemade stock) 1 stalk celery, roughly chopped
1/2 white onion, coarsely chopped
2 boneless, skinless chicken breasts, split
kosher salt
Make a bouquet garni: Tie tarragon stems, thyme, bay leaves, and peppercorns in a small square of cheesecloth. Combine the bouquet garni, garlic, sherry, chicken broth, celery, onion, and 4 cups water in a medium pot, and bring to a boil over high heat. Reduce heat, and let the broth simmer for 5 minutes so that all the flavors have a chance to develop.
Ligtly salt the chicken breasts on both sides and add them to the gently simmering broth. Make sure they are completely immersed in the liquid, and allow them to simmer uncovered for seven minutes. When that time is up, take the pot off the flame, cover it tightly, and allow the carryover cooking to finish the chicken. Don't peek, just let the chicken cool in its cooking liquid for thirty minutes to an hour. This prevents the chicken from drying out, and produces a juicy little bird breast that's perfect for chicken salad.
Other nice additions to the cooking liquid include carrots, sweet bell pepper, spicy red pepper flakes, lemon zest (be sparing with this pungent stuff unless your recipe calls for very lemony chicken), and almost any combination of fresh or dried herbs. Remember that dried herbs tend to impart a stronger flavor, so adjust the recipe accordingly and don't worry about tying the dried herbs up in cheesecloth.
For Mexican dishes, a bouquet garni made with Mexican oregano, cumin, cilantro stems, a cinnamon stick (which adds a wonderful, earthy, hard-to-place yet distinct flavor), chili powder, marjoram, bay leaves, and thyme (or a combination of all of these dried herbs) is very tasty. You might also want to substitute a half-cup of tequila for the cup of sherry when poaching chicken that's intended for Mexican dishes (just add a bit more chicken broth or water to make up for the liquid loss). I also add extra garlic and a crushed serrano pepper to the cooking liquid.
For Asian dishes, try adding spices such as ginger, Vietnamese mint, Thai basil, citrus peel (lime is especially nice), star anise, lemongrass, five spice powder, kaffir lime leaves, or Szechuan peppercorns. Rice wine vinegar or sake are good substitues for the sherry or white wine in Asian-influenced poached chicken dishes. A squirt or two of good soy sauce never hurt anyone (but if you add soy to the poaching liquid, you might want to skip salting the chicken before you cook it). Chicken prepared this way is delicious in dumplings and spring rolls. Again, use your imagination!
Shred or cube the chicken and use in a yummy recipe of your choice. Alternatively, spread the warm breasts with a bit of goat cheese, sprinkle on a few chives, and serve as an elegant light supper along with a leafy green salad and some mashed potatoes. Simple comfort food.
Not all poaching involves meat. Poached pears and other sorts of fruit make delicious desserts!
(thing) by Mitzi (7.7 hr) (print) ? 1 C! Sun Apr 17 2005 at 3:20:05
Poaching is a method of cooking that involves simmering meat (usually poultry or fish) in a herb-infused liquid (often wine, broth, or both). Poached chicken. Sounds boring, right? Well, yes and no. By itself, it isn't much more than a staple for dieters, but poached chicken is a basic recipe that can easily lead to many more delightful dishes. Think of it as a workhorse recipe - unsexy but extremely versatile.
Chicken salad? Poach that chicken! Tortilla soup? Best served over a mound of succulent shredded chicken. Chicken quesadillas are tastiest when the peppers and Monterey Jack ooze over perfectly cooked chunks of tender chicken (don't forget the cilantro). Chicken caesar salad is one of my favorite lunch entrees, but it's miserable when the chicken is bland and dry and unappetizing. Any number of casseroles, soups, stews, and savory pies call for precooked chicken. If you cook it correctly, a nice poached chicken breast with a dollop of chevre and a sprinkle of fresh herbs makes a fine main dish.
But there's the rub. Most people have no idea how to transform a plain, raw chicken breast into something that actually tastes good. Chicken is a fickle beastie. Once skinned it has very little of the unctuous fat that makes everything taste better, and it can easily become dry, chewy, and utterly flavorless. Truth is, few people without our sneff's gifts are able to pan-sear chicken to plump and juicy perfection. Poaching the chicken is a good alternative for a couple of reasons.
First off, the broth in which the chicken is simmered flavors the meat completely, so you don't wind up with tasty-on-the-outside, rubbery-on-the-inside poultry. Secondly, there's no added fat in the poaching process, so the meat doesn't become butterlogged and greasy (not that there's anything wrong with butter, but sometimes you want to keep things a little lighter). Lometa has a lovely grilled chicken recipe here on E2, but grilling can be a messy (and seasonal) affair, and poaching is warm and indoorsy.
One of the dandy things about poaching is that you can easily vary the final flavor of the chicken by switching out the herbs used in the poaching liquid. Though it's certainly possible to poach a whole chicken, this recipe is for smaller portions and includes directions for poaching two boneless, skinless chicken breasts.
Poaching the Chicken
For two boneless, skinless chicken breasts:
Note that you want about two or three cups of cooking liquid per chicken breast when you poach. The chicken must be covered by the liquid at all times during the cooking process. The flavorings are really up to you; think of this as a guideline recipe.
A small bunch (6 to 8 stems) of fresh tarragon
4 sprigs of fresh thyme
2 bay leaves
2 garlic cloves, gently crushed but still pretty much whole
1 teaspoon whole black peppercorns
1 cup sherry or white wine (really any brand will do, but not too sweet, dear)
1 cup low sodium chicken broth (or homemade stock) 1 stalk celery, roughly chopped
1/2 white onion, coarsely chopped
2 boneless, skinless chicken breasts, split
kosher salt
Make a bouquet garni: Tie tarragon stems, thyme, bay leaves, and peppercorns in a small square of cheesecloth. Combine the bouquet garni, garlic, sherry, chicken broth, celery, onion, and 4 cups water in a medium pot, and bring to a boil over high heat. Reduce heat, and let the broth simmer for 5 minutes so that all the flavors have a chance to develop.
Ligtly salt the chicken breasts on both sides and add them to the gently simmering broth. Make sure they are completely immersed in the liquid, and allow them to simmer uncovered for seven minutes. When that time is up, take the pot off the flame, cover it tightly, and allow the carryover cooking to finish the chicken. Don't peek, just let the chicken cool in its cooking liquid for thirty minutes to an hour. This prevents the chicken from drying out, and produces a juicy little bird breast that's perfect for chicken salad.
Other nice additions to the cooking liquid include carrots, sweet bell pepper, spicy red pepper flakes, lemon zest (be sparing with this pungent stuff unless your recipe calls for very lemony chicken), and almost any combination of fresh or dried herbs. Remember that dried herbs tend to impart a stronger flavor, so adjust the recipe accordingly and don't worry about tying the dried herbs up in cheesecloth.
For Mexican dishes, a bouquet garni made with Mexican oregano, cumin, cilantro stems, a cinnamon stick (which adds a wonderful, earthy, hard-to-place yet distinct flavor), chili powder, marjoram, bay leaves, and thyme (or a combination of all of these dried herbs) is very tasty. You might also want to substitute a half-cup of tequila for the cup of sherry when poaching chicken that's intended for Mexican dishes (just add a bit more chicken broth or water to make up for the liquid loss). I also add extra garlic and a crushed serrano pepper to the cooking liquid.
For Asian dishes, try adding spices such as ginger, Vietnamese mint, Thai basil, citrus peel (lime is especially nice), star anise, lemongrass, five spice powder, kaffir lime leaves, or Szechuan peppercorns. Rice wine vinegar or sake are good substitues for the sherry or white wine in Asian-influenced poached chicken dishes. A squirt or two of good soy sauce never hurt anyone (but if you add soy to the poaching liquid, you might want to skip salting the chicken before you cook it). Chicken prepared this way is delicious in dumplings and spring rolls. Again, use your imagination!
Shred or cube the chicken and use in a yummy recipe of your choice. Alternatively, spread the warm breasts with a bit of goat cheese, sprinkle on a few chives, and serve as an elegant light supper along with a leafy green salad and some mashed potatoes. Simple comfort food.
Not all poaching involves meat. Poached pears and other sorts of fruit make delicious desserts!
Wednesday, September 19, 2007
Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
If you are using walnuts and they are not already chopped, pulse them a few times in a food processor. Combine the basil in with the nuts, pulse a few times more. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
HOW TO FREEZE IT:
If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.
1/2 cup freshly grated Romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
If you are using walnuts and they are not already chopped, pulse them a few times in a food processor. Combine the basil in with the nuts, pulse a few times more. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
HOW TO FREEZE IT:
If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.
Tuesday, September 18, 2007
Greek orzo salad
Cook orzo.
Add:
chopped red onions
feta cheese (1/2 c)
fresh parmesean cheese (1/2 c)
chopped sundried tomatoes
frozen corn
salt and pepper
olive oil
Add:
chopped red onions
feta cheese (1/2 c)
fresh parmesean cheese (1/2 c)
chopped sundried tomatoes
frozen corn
salt and pepper
olive oil
Monday, August 27, 2007
Some with tofu
I've decided to not feed Allison meat till she's older so I'm on the lookout for meatless protein rich dishes and found these on Dr. Sears website. I haven't tried them yet but they look pretty good.
• TOFU ENCHILADAS
• 1 pound firm tofu
• 1/2 lime
• 1/2 cup cilantro, chopped
• 3 cloves garlic, minced
• 8 oz. soy cheese, shredded
• salt and pepper
• 16 oz. enchilada sauce
• 12 corn tortillas
• 1 small onion, chopped (optional)
• garlic seasoning
Put tofu in blender or food processor, blend until smooth, and empty into bowl. Add the squeezed juice from half a lime. Add cilantro, garlic, and one handful of soy cheese. Season with salt and pepper.
Spread half the enchilada sauce on the bottom of a baking dish. Heat corn tortillas slightly in a pan. Fill each corn tortilla with about two tablespoons of filling, roll burrito-style, and place side-by-side in a baking dish. Cover with the rest of the sauce and the remainder of the cheese. Sauté onions and add to the top (optional). Sprinkle with garlic seasoning. Bake at 350 for 25 minutes.
• PENNE RIGATE CASSEROLE
• 1 lb. penne pasta
• 11/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 12-ounce package of soft tofu
• 1 bunch parsley, finely chopped
• 1 egg
• 2 cups marinara sauce
Boil pasta in salted water. Cook until firm to the bite. Drain.
Mix the tofu with the chopped parsley, egg, and a cup of the parmesan cheese.
In a 13x9 casserole dish, layer a cup of sauce, pasta, tofu mixture, mozzarella cheese, and sprinkle on the parmesan cheese. Repeat the layering.
Bake at 350 degrees until the casserole bubbles. Serve with a tossed green salad and Italian bread.
• TOFU ENCHILADAS
• 1 pound firm tofu
• 1/2 lime
• 1/2 cup cilantro, chopped
• 3 cloves garlic, minced
• 8 oz. soy cheese, shredded
• salt and pepper
• 16 oz. enchilada sauce
• 12 corn tortillas
• 1 small onion, chopped (optional)
• garlic seasoning
Put tofu in blender or food processor, blend until smooth, and empty into bowl. Add the squeezed juice from half a lime. Add cilantro, garlic, and one handful of soy cheese. Season with salt and pepper.
Spread half the enchilada sauce on the bottom of a baking dish. Heat corn tortillas slightly in a pan. Fill each corn tortilla with about two tablespoons of filling, roll burrito-style, and place side-by-side in a baking dish. Cover with the rest of the sauce and the remainder of the cheese. Sauté onions and add to the top (optional). Sprinkle with garlic seasoning. Bake at 350 for 25 minutes.
• PENNE RIGATE CASSEROLE
• 1 lb. penne pasta
• 11/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 12-ounce package of soft tofu
• 1 bunch parsley, finely chopped
• 1 egg
• 2 cups marinara sauce
Boil pasta in salted water. Cook until firm to the bite. Drain.
Mix the tofu with the chopped parsley, egg, and a cup of the parmesan cheese.
In a 13x9 casserole dish, layer a cup of sauce, pasta, tofu mixture, mozzarella cheese, and sprinkle on the parmesan cheese. Repeat the layering.
Bake at 350 degrees until the casserole bubbles. Serve with a tossed green salad and Italian bread.
Monday, August 20, 2007
Saturday, August 18, 2007
Orange flax muffins
Bake at 375 for 18-20 min. Let rest 5 min. before moving to cooking rack.
Makes about 30 muffins.
Dry Mix:
1 ½ c oat bran
1 c wheat bran
1 c flour
1 c flaxseed, ground
1 T baking powder
½ t. salt
Wet mix: mix in blender.
1 16 oz. can mandarine oranges, drained
1 c brown sugar
1 c yogurt
½ c canola oil
2 eggs
1 t baking soda
Pour wet into dry mix. Mix well and then stir in raisins.
Makes about 30 muffins.
Dry Mix:
1 ½ c oat bran
1 c wheat bran
1 c flour
1 c flaxseed, ground
1 T baking powder
½ t. salt
Wet mix: mix in blender.
1 16 oz. can mandarine oranges, drained
1 c brown sugar
1 c yogurt
½ c canola oil
2 eggs
1 t baking soda
Pour wet into dry mix. Mix well and then stir in raisins.
Easy meatballs
Bake at 375 for 10-20 min. depending on size of meatball.
Place them on cookie sheet lined with foil, not touching.
Mix:
1 lb beef (1/2 pork and ½ beef to mix it up)
½ c. bread crumbs
½ c. parmesean
½ t. salt
½ t. pepper
½ t. Worcestershire
1 t onion powder
1 t oregano
1 t basil
1 t garlic salt
1 T parsley
2 eggs.
Place them on cookie sheet lined with foil, not touching.
Mix:
1 lb beef (1/2 pork and ½ beef to mix it up)
½ c. bread crumbs
½ c. parmesean
½ t. salt
½ t. pepper
½ t. Worcestershire
1 t onion powder
1 t oregano
1 t basil
1 t garlic salt
1 T parsley
2 eggs.
Friday, August 17, 2007
Vietnamese spring rolls with mint
INGREDIENTS
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
DIRECTIONS
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Note
The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets.
http://allrecipes.com/Recipe/Vietnamese-Fresh-Spring-Rolls/Detail.aspx
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
DIRECTIONS
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Note
The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets.
http://allrecipes.com/Recipe/Vietnamese-Fresh-Spring-Rolls/Detail.aspx
Wednesday, August 15, 2007
Chicken Tikka Masala
CHICKEN TIKKA MASALA, by Cooks Illustrated
Masala Sauce – CAN MAKE AHEAD UP TO 4 DAYS
Ingredients:
3 T vegetable oil
1 med. Onion, diced (1 ¼ c)
2 garlic cloves, minced (2 t)
2 t. fresh ginger
1 serrano chile, ribs and seeds removed (for less spicy), flesh minced
1 T tomato paste
1 T garam masala
(buy at store or make – 2 t coriander, ¼ t ground cardamom, ¼ t cinnamon, ½ t black pepper)
1 can crushed tomatoes (28 oz)
2 t sugar
½ t salt
2/3 c. heavy cream
¼ c cilantro
Heat oil. Cook onion until golden, 8-10 min. Add ingred. Garlic – garam masala. Cook 3 min. Add tomatoes, sugar and salt. Bring to boil. Reduce heat to a simmer and cook 15 min. Stir in cream and return to simmer. Put cilantro in at end when ready to serve.
Chicken Tikka – DO FIRST
½ t cumin
½ t coriander
¼ t cayenne
1 t salt
2 lbs. boneless chicken breast
1 c plain whole-milk yogurt
2 T oil
2 garlic cloves, minced
1 T fresh ginger
Combine spices in bowl and sprinkle on chicken, pressing gently to adhere. Cover with plastic wrap and refrigerate 30-60 min. Whisk rest of ingredients. While sauce above simmers, adjust oven rack to about 6 inches from top and heat broiler. Dip chicken into yogurt mixture. Make it thick dip. Arrange on baking sheet that has foil on it. Broil 10-18 min. and flip half-way through. Temperature will read 160 degrees. Let chicken rest 5 min then cut into 1 inch chunks. Do NOT simmer in sauce.
Serve with basmati rice.
Masala Sauce – CAN MAKE AHEAD UP TO 4 DAYS
Ingredients:
3 T vegetable oil
1 med. Onion, diced (1 ¼ c)
2 garlic cloves, minced (2 t)
2 t. fresh ginger
1 serrano chile, ribs and seeds removed (for less spicy), flesh minced
1 T tomato paste
1 T garam masala
(buy at store or make – 2 t coriander, ¼ t ground cardamom, ¼ t cinnamon, ½ t black pepper)
1 can crushed tomatoes (28 oz)
2 t sugar
½ t salt
2/3 c. heavy cream
¼ c cilantro
Heat oil. Cook onion until golden, 8-10 min. Add ingred. Garlic – garam masala. Cook 3 min. Add tomatoes, sugar and salt. Bring to boil. Reduce heat to a simmer and cook 15 min. Stir in cream and return to simmer. Put cilantro in at end when ready to serve.
Chicken Tikka – DO FIRST
½ t cumin
½ t coriander
¼ t cayenne
1 t salt
2 lbs. boneless chicken breast
1 c plain whole-milk yogurt
2 T oil
2 garlic cloves, minced
1 T fresh ginger
Combine spices in bowl and sprinkle on chicken, pressing gently to adhere. Cover with plastic wrap and refrigerate 30-60 min. Whisk rest of ingredients. While sauce above simmers, adjust oven rack to about 6 inches from top and heat broiler. Dip chicken into yogurt mixture. Make it thick dip. Arrange on baking sheet that has foil on it. Broil 10-18 min. and flip half-way through. Temperature will read 160 degrees. Let chicken rest 5 min then cut into 1 inch chunks. Do NOT simmer in sauce.
Serve with basmati rice.
Monday, August 13, 2007
Easy dinners
If you have any favorite easy dinners, add to my list!!
1. Baked potato with salad and fruit smoothie
2. Omelett with toast
3. Rice, with beans and salsa
4. Pancakes with scrambled eggs
5. Waffle and fruit
6. Spaguetti and meat sauce
7. Grilled cheese and tomato soup - Nessa's fav!
8. Quesadilla and salad
9. Nachos and salad
10. Popcorn and smoothie
11. Sandwich and soup
12. Cereal!!
13. Mac N' Cheese with sausage - Jamie's fav!
1. Baked potato with salad and fruit smoothie
2. Omelett with toast
3. Rice, with beans and salsa
4. Pancakes with scrambled eggs
5. Waffle and fruit
6. Spaguetti and meat sauce
7. Grilled cheese and tomato soup - Nessa's fav!
8. Quesadilla and salad
9. Nachos and salad
10. Popcorn and smoothie
11. Sandwich and soup
12. Cereal!!
13. Mac N' Cheese with sausage - Jamie's fav!
Nessa's Menu thru Aug. 20
1. Bok Choy stir-fry
2. Sushi and miso soup
3. Chicken Tikka Masala
4. Chicken Chilaquiles
5. Chicken, sun-dried tomatoes
6. Red enchiladas
7. Spaguetti and meatballs
8. Vietnamese spring rolls with mint
9. Sliced Turkey and mashed potatoes, salad
10. Mac n'cheese with sausage
11. Popcorn and red zinfandel
12. Tj sauce, tofu, green beans and rice
13. Angel hair pasta, with sun-dried tom, chicken and mushrooms
2. Sushi and miso soup
3. Chicken Tikka Masala
4. Chicken Chilaquiles
5. Chicken, sun-dried tomatoes
6. Red enchiladas
7. Spaguetti and meatballs
8. Vietnamese spring rolls with mint
9. Sliced Turkey and mashed potatoes, salad
10. Mac n'cheese with sausage
11. Popcorn and red zinfandel
12. Tj sauce, tofu, green beans and rice
13. Angel hair pasta, with sun-dried tom, chicken and mushrooms
Tuesday, July 31, 2007
Macaroni Salad with bacon, peas and creamy dijon dressing
Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing
The tangy dressing contrasts well with the smoky bacon, sweet bell pepper, and red onion.
Dressing:
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup chopped shallots
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt
Salad:
8 ounces uncooked large elbow macaroni
2/3 cup fresh green peas
2/3 cup finely diced red bell pepper
2/3 cup finely diced red onion
1/2 cup thinly sliced green onions
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
3 lower-sodium bacon slices, cooked and crumbled
To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.
Yield: 8 servings (serving size: 1 cup salad and about 1 teaspoon bacon)
CALORIES 208 (30% from fat); FAT 7g (sat 3.2g,mono 2.2g,poly 1.4g); PROTEIN 8.6g; CHOLESTEROL 16mg; CALCIUM 44mg; SODIUM 454mg; FIBER 2.3g; IRON 1.5mg; CARBOHYDRATE 29.1g
Cooking Light, JULY 2006
The tangy dressing contrasts well with the smoky bacon, sweet bell pepper, and red onion.
Dressing:
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup chopped shallots
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt
Salad:
8 ounces uncooked large elbow macaroni
2/3 cup fresh green peas
2/3 cup finely diced red bell pepper
2/3 cup finely diced red onion
1/2 cup thinly sliced green onions
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
3 lower-sodium bacon slices, cooked and crumbled
To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.
To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.
Yield: 8 servings (serving size: 1 cup salad and about 1 teaspoon bacon)
CALORIES 208 (30% from fat); FAT 7g (sat 3.2g,mono 2.2g,poly 1.4g); PROTEIN 8.6g; CHOLESTEROL 16mg; CALCIUM 44mg; SODIUM 454mg; FIBER 2.3g; IRON 1.5mg; CARBOHYDRATE 29.1g
Cooking Light, JULY 2006
Smoked Gouda Grits
Smoked Gouda Grits
These creamy, smoky grits are great with roasted meats at dinner or with ham and eggs at breakfast.
1 teaspoon butter
4 cups chopped onion (about 2 large)
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
2 cups 1% low-fat milk
1/2 teaspoon salt
1 1/4 cups uncooked quick-cooking grits
1 cup (4 ounces) shredded smoked Gouda cheese
1/2 cup egg substitute
1/4 teaspoon freshly ground black pepper
Cooking spray
Preheat oven to 375°.
Yield: 8 servings (serving size: about 1 cup)
CALORIES 199 (27% from fat); FAT 5.9g (sat 3.3g,mono 1.7g,poly 0.5g); PROTEIN 10.7g; CHOLESTEROL 20mg; CALCIUM 195mg; SODIUM 469mg; FIBER 1.1g; IRON 1.6mg; CARBOHYDRATE 25.3g
Cooking Light, NOVEMBER 2005
These creamy, smoky grits are great with roasted meats at dinner or with ham and eggs at breakfast.
1 teaspoon butter
4 cups chopped onion (about 2 large)
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
2 cups 1% low-fat milk
1/2 teaspoon salt
1 1/4 cups uncooked quick-cooking grits
1 cup (4 ounces) shredded smoked Gouda cheese
1/2 cup egg substitute
1/4 teaspoon freshly ground black pepper
Cooking spray
Preheat oven to 375°.
Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until golden, stirring occasionally. Stir in broth, milk, and salt; bring to a boil. Gradually add grits, stirring constantly with a whisk; simmer 5 minutes, stirring frequently. Remove pan from heat; stir in cheese, egg substitute, and pepper. Spoon grits mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 40 minutes.
Yield: 8 servings (serving size: about 1 cup)
CALORIES 199 (27% from fat); FAT 5.9g (sat 3.3g,mono 1.7g,poly 0.5g); PROTEIN 10.7g; CHOLESTEROL 20mg; CALCIUM 195mg; SODIUM 469mg; FIBER 1.1g; IRON 1.6mg; CARBOHYDRATE 25.3g
Cooking Light, NOVEMBER 2005
Balsamic Vinegar Chicken & Veggies
Balsamic Vinegar Chicken
Ingredients
4 skinless, boneless chicken breasts
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cloves garlic-minced
1/4 cup balsamic vinegar
3/4 cup chicken broth
salt and pepper to taste
Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. An easy method to use for coating is to put flour, salt & pepper mixture into a Ziploc bag; then add chicken, shake and remove. Heat olive oil in a skillet over medium/high heat and sauté the chicken until it is nicely browned on each side (about 2-3 minutes per side). Reduce heat to low. Add the garlic to skillet and sauté for 1 minute. Add the vinegar and chicken broth. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 5 minutes. Pour sauce over the chicken and serve.
Balsamic Glazed Vegetables
Ingredients
Baby packaged fresh carrots
1 package broccoli heads
½ cup water
½ cup balsamic vinegar
1 tablespoon butter
Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook ten minutes. Remove lid and increase heat, to allow water and vinegar to reduce and glaze the veggies, about five to seven minutes. When glazed to a sweet rich brown color, add butter to coat veggies lightly. Season with salt and pepper and serve.
Rojas menu
1. Lasagna Rolls
2. Soup with twice baked potatoes
3. Creamy egg and noodle bake
4. Mozzarella Chicken skillet
5. Macaroni Salad with bacon, peas, and creamy dijon dressing and Cubano Sandwich
6. Smoked Gouda grits w/ some meat or salmon skewers (on sale at Schnucks this week)
7. Balsamic Vinegar Chicken and veggies
2. Soup with twice baked potatoes
3. Creamy egg and noodle bake
4. Mozzarella Chicken skillet
5. Macaroni Salad with bacon, peas, and creamy dijon dressing and Cubano Sandwich
6. Smoked Gouda grits w/ some meat or salmon skewers (on sale at Schnucks this week)
7. Balsamic Vinegar Chicken and veggies
Cubano Sandwich
Pressed Cubano with Bacon
Garlic oil gives these sandwiches a crisp, flavorful crust. Hawaiian rolls provide a slightly sweet contrast to the salty ham, pickles, and mustard. To make this easy supper even quicker to prepare, use precooked bacon. Serve with banana peppers.
1 teaspoon extravirgin olive oil
1 garlic clove, minced
4 (3-ounce) Hawaiian rolls, sliced in half horizontally
2 tablespoons yellow mustard
8 (1/2-ounce) slices reduced-fat Swiss cheese, divided
4 bacon slices, cooked and halved
12 dill pickle slices
2 teaspoons minced fresh cilantro
6 ounces thinly sliced 33%-less-sodium ham
2 ounces thinly sliced deli roasted turkey breast
Combine oil and garlic.
Spread cut sides of rolls evenly with mustard. Place 1 cheese slice, 2 bacon halves, 3 pickle slices, and 1/2 teaspoon cilantro on bottom half of each roll. Divide ham and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice and top half of roll. Brush garlic oil evenly over outside of rolls.
Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Cook 3 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches.
Yield: 4 servings (serving size: 1 sandwich)
CALORIES 432 (30% from fat); FAT 14.5g (sat 6.3g,mono 4.1g,poly 1.2g); PROTEIN 27.1g; CHOLESTEROL 49mg; CALCIUM 292mg; SODIUM 1053mg; FIBER 2.8g; IRON 3.1mg; CARBOHYDRATE 47.6g
Cooking Light, JUNE 2004
Garlic oil gives these sandwiches a crisp, flavorful crust. Hawaiian rolls provide a slightly sweet contrast to the salty ham, pickles, and mustard. To make this easy supper even quicker to prepare, use precooked bacon. Serve with banana peppers.
1 teaspoon extravirgin olive oil
1 garlic clove, minced
4 (3-ounce) Hawaiian rolls, sliced in half horizontally
2 tablespoons yellow mustard
8 (1/2-ounce) slices reduced-fat Swiss cheese, divided
4 bacon slices, cooked and halved
12 dill pickle slices
2 teaspoons minced fresh cilantro
6 ounces thinly sliced 33%-less-sodium ham
2 ounces thinly sliced deli roasted turkey breast
Combine oil and garlic.
Spread cut sides of rolls evenly with mustard. Place 1 cheese slice, 2 bacon halves, 3 pickle slices, and 1/2 teaspoon cilantro on bottom half of each roll. Divide ham and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice and top half of roll. Brush garlic oil evenly over outside of rolls.
Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Cook 3 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches.
Yield: 4 servings (serving size: 1 sandwich)
CALORIES 432 (30% from fat); FAT 14.5g (sat 6.3g,mono 4.1g,poly 1.2g); PROTEIN 27.1g; CHOLESTEROL 49mg; CALCIUM 292mg; SODIUM 1053mg; FIBER 2.8g; IRON 3.1mg; CARBOHYDRATE 47.6g
Cooking Light, JUNE 2004
Sunday, July 29, 2007
rummaging through cupboards
Don't think I cook pork loin, etc everyday! ;-) I hadn't tried any of these recipes before posting, I just decided to post them so I could remember them as ones I wanted to try out. I went through my cupboards this week and searched for recipes on-line based on random ingredients I had; it ended up being fun trying to find recipes based on just a couple ingredients, like I did a search for coconut milk and pork loin, and the one I posted is what came up!!
Friday, July 27, 2007
Ham, Cheese, Pepper Melt
Oh my! Vanessa you posted some awesome recipes! I feel silly posting something so simple but here goes...
I love to make this sandwich for lunch on the weekends. It's really easy and has so much flavor! I make it on a griddle like I would make a grilled cheese sandwich, but I beef it up with a couple slices of cheddar cheese, fresh ham, and sliced red peppers. Use a thick bread (I love wheat) and it's pretty hearty. Yum :)
I love to make this sandwich for lunch on the weekends. It's really easy and has so much flavor! I make it on a griddle like I would make a grilled cheese sandwich, but I beef it up with a couple slices of cheddar cheese, fresh ham, and sliced red peppers. Use a thick bread (I love wheat) and it's pretty hearty. Yum :)
Thursday, July 26, 2007
Coconut Rice with Sauteed Pork Loin
The rice part of this ended up being a bit more time consuming than I think it's worth on a regular cooking basis. The ginger pesto is tasty but again, time... The rice is more moist when cooked as they suggest and also with a bit more flavor. I didn't do a special marinade for the pork, bc mine already had one; I like how sauteed pork loin tastes and it's nice and fast.
Coconut Rice with Sauteed Pork Loin
1/2 cup oil
1/2 teaspoon salt
1/4 cup ginger, minced
1/4 cup green onions, minced
1/4 cup minced cilantro
2 cups Basmati rice
1 cup coconut milk
1 cup chicken stock
1/2 cup diced onions
1/4 cup + 1 tbl. light oil
2 tablespoons ginger pesto
3 pieces pork loin (2.5 oz)
1/2 cup flour
1/4 cup thinly sliced onions
1/8 teaspoon white pepper
To make ginger pesto, mix together oil, salt, ginger, green onions, cilantro and pepper.
Cook rice with coconut milk, chicken stock and diced onions. Cook as if using only water.
When rice is cooked, dollop with a little ginger pesto.
Meanwhile, heat 1/4 cup salad oil in a wok. Dust onions with flour, salt and pepper. Shake off excess flour, and fry in oil until golden brown. Place on paper towel to drain. In a separate wok, heat remaining 1 Tbs of oil.
Dust pork with flour, salt and pepper. Cook in hot oil about 2 minutes on each side.
Serve pork over rice and top with fried onions.
http://www.thatsmyhome.com/momsdiner/pork/sauteed-pork-loin.htm
Coconut Rice with Sauteed Pork Loin
1/2 cup oil
1/2 teaspoon salt
1/4 cup ginger, minced
1/4 cup green onions, minced
1/4 cup minced cilantro
2 cups Basmati rice
1 cup coconut milk
1 cup chicken stock
1/2 cup diced onions
1/4 cup + 1 tbl. light oil
2 tablespoons ginger pesto
3 pieces pork loin (2.5 oz)
1/2 cup flour
1/4 cup thinly sliced onions
1/8 teaspoon white pepper
To make ginger pesto, mix together oil, salt, ginger, green onions, cilantro and pepper.
Cook rice with coconut milk, chicken stock and diced onions. Cook as if using only water.
When rice is cooked, dollop with a little ginger pesto.
Meanwhile, heat 1/4 cup salad oil in a wok. Dust onions with flour, salt and pepper. Shake off excess flour, and fry in oil until golden brown. Place on paper towel to drain. In a separate wok, heat remaining 1 Tbs of oil.
Dust pork with flour, salt and pepper. Cook in hot oil about 2 minutes on each side.
Serve pork over rice and top with fried onions.
http://www.thatsmyhome.com/momsdiner/pork/sauteed-pork-loin.htm
THAI CHICKEN SATAYS
I cooked this a few days again and it was really yummy, if you like trying a different kind of chicken marinade. It definitely has that curry, coconut milk flavor to it. It's actually a really fast and easy meal, if you do the marinading ahead of time which it recommends. I served it with the pita and I spread the plain yogurt on pita, sprinkled some cilantro, put a slice of cucumber, and then the chicken - yummy :-) PS - I didn't put the chicken on skewers and they turned out fine.
1 cup plain yogurt
1/2 cup coconut milk
1 tablespoon curry powder
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, crushed
1 pound chicken tenders
6 (6-inch) pita bread rounds, cut in half
chopped fresh cilantro
plain yogurt
1. Combine 1 cup yogurt, coconut milk, curry, lemon juice, ginger, salt, pepper and garlic in medium bowl; reserve 1/3 cup marinade. Add chicken to remaining marinade; cover and refrigerate at least 8 hours.
2. Soak 12 (10-inch) wooden skewers in water 30 minutes; set aside.
3. Remove chicken from marinade; discard marinade. Thread chicken onto skewers. Place skewers on broiler rack coated with nonstick cooking spray; place rack on broiler pan. Broil 4 to 5 inches from heat source 4 to 5 minutes. Turn skewers; brush with reserved marinade. Discard any remaining marinade. Broil 4 minutes more or until chicken is no longer pink in center.
4. Remove chicken from skewers. Fill pitas with chicken and top with cilantro and dollop of yogurt.
Serving Suggestion : Serve with a fruit salad including pineapple, mandarin oranges and bananas.
Submitted by: RC
http://www.cooks.com/rec/doc/0,1618,129180-255195,00.html
1 cup plain yogurt
1/2 cup coconut milk
1 tablespoon curry powder
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, crushed
1 pound chicken tenders
6 (6-inch) pita bread rounds, cut in half
chopped fresh cilantro
plain yogurt
1. Combine 1 cup yogurt, coconut milk, curry, lemon juice, ginger, salt, pepper and garlic in medium bowl; reserve 1/3 cup marinade. Add chicken to remaining marinade; cover and refrigerate at least 8 hours.
2. Soak 12 (10-inch) wooden skewers in water 30 minutes; set aside.
3. Remove chicken from marinade; discard marinade. Thread chicken onto skewers. Place skewers on broiler rack coated with nonstick cooking spray; place rack on broiler pan. Broil 4 to 5 inches from heat source 4 to 5 minutes. Turn skewers; brush with reserved marinade. Discard any remaining marinade. Broil 4 minutes more or until chicken is no longer pink in center.
4. Remove chicken from skewers. Fill pitas with chicken and top with cilantro and dollop of yogurt.
Serving Suggestion : Serve with a fruit salad including pineapple, mandarin oranges and bananas.
Submitted by: RC
http://www.cooks.com/rec/doc/0,1618,129180-255195,00.html
Baked Lasagna Rolls, Cooking Light
Ingredients
2 cups Dragone part skim ricotta cheese
1¼ cup Dragone Mozzarella part skim cheese, shredded
¼ cup Dragone Parmesan cheese
1 egg
1 teaspoon garlic powder
¼ cup chopped fresh parsley
½ teaspoon salt
½ teaspoon black pepper
2 cups shredded baked
chicken breasts*
8 cooked lasagna noodles
1 ½ cup tomato sauce
* As a time-saver, use a rotisserie chicken from your grocer’s deli. Directions
1. Preheat oven to 375°.
2. Mix first eight ingredients, reserving ¼ cup of mozzarella for baking, set aside.
3. Lay a large piece of plastic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of ricotta mixture and ¼ cup chicken.
4. Starting at one end, roll one noodle at a time.
5. Fill the bottom of a baking dish with ½ cup of tomato sauce.
6. Lay rolls seam-side down, cover with remaining tomato sauce, and sprinkle with ¼ cup mozzarella cheese. Bake at 375° for 20 minutes.
Prep Time: 25 minutes
Yield: 8 servings
Nutritional Info: Calories: 405 (34% from fat); Fat: 15.3 g (saturated fat: 8.4 g, mono. fat: 4.5 g, poly.: 1.2 g); Protein: 36.4 g; Carbohydrate: 29.1 g; Fiber: 2.0 g; Cholesterol: 116 mg; Iron: 2.7 mg; Sodium: 841 mg; Calcium: 458 mg
http://www.dragonecheese.com/dragone/Lasagna/recipes/6_chicken.html
2 cups Dragone part skim ricotta cheese
1¼ cup Dragone Mozzarella part skim cheese, shredded
¼ cup Dragone Parmesan cheese
1 egg
1 teaspoon garlic powder
¼ cup chopped fresh parsley
½ teaspoon salt
½ teaspoon black pepper
2 cups shredded baked
chicken breasts*
8 cooked lasagna noodles
1 ½ cup tomato sauce
* As a time-saver, use a rotisserie chicken from your grocer’s deli. Directions
1. Preheat oven to 375°.
2. Mix first eight ingredients, reserving ¼ cup of mozzarella for baking, set aside.
3. Lay a large piece of plastic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of ricotta mixture and ¼ cup chicken.
4. Starting at one end, roll one noodle at a time.
5. Fill the bottom of a baking dish with ½ cup of tomato sauce.
6. Lay rolls seam-side down, cover with remaining tomato sauce, and sprinkle with ¼ cup mozzarella cheese. Bake at 375° for 20 minutes.
Prep Time: 25 minutes
Yield: 8 servings
Nutritional Info: Calories: 405 (34% from fat); Fat: 15.3 g (saturated fat: 8.4 g, mono. fat: 4.5 g, poly.: 1.2 g); Protein: 36.4 g; Carbohydrate: 29.1 g; Fiber: 2.0 g; Cholesterol: 116 mg; Iron: 2.7 mg; Sodium: 841 mg; Calcium: 458 mg
http://www.dragonecheese.com/dragone/Lasagna/recipes/6_chicken.html
Santa Anna's Black Bean Casserole
I just cooked this today, and I really liked it - it's like an easy cheesy enchilada recipe.
2 cups chopped onion (I just used one big onion)
1 1/3 cups chopped green pepper (I used one red pepper instead)
14 oz can stewed tomatoes
3/4 cup favorite salsa
1/2 tsp garlic
2 tsp cumin
2 15-oz cans black beans, drained
8 corn tortillas
1 1/2 cup shredded vegan cheese (opt but suggested)
In a large skillet over medium heat, combine first 6 ingredients, bringing the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans. Spread 1/3 of the bean mixture over the bottom of a 13x9 pan. Top that with half of the tortillas, overlapping as necessary and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover and bake at 350F for 30 minutes or until heated through. Sprinkle with remaining cheese and let stand for 10 minutes. Garnish with shredded lettuce and chopped tomatoes. For more of a Mexican flair, add slices of avocado on top or your favorite guacamole.
Have fun with your Mexican tortilla casserole recipe.
http://chetday.com/casserolemexicanrecipe.htm
2 cups chopped onion (I just used one big onion)
1 1/3 cups chopped green pepper (I used one red pepper instead)
14 oz can stewed tomatoes
3/4 cup favorite salsa
1/2 tsp garlic
2 tsp cumin
2 15-oz cans black beans, drained
8 corn tortillas
1 1/2 cup shredded vegan cheese (opt but suggested)
In a large skillet over medium heat, combine first 6 ingredients, bringing the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans. Spread 1/3 of the bean mixture over the bottom of a 13x9 pan. Top that with half of the tortillas, overlapping as necessary and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover and bake at 350F for 30 minutes or until heated through. Sprinkle with remaining cheese and let stand for 10 minutes. Garnish with shredded lettuce and chopped tomatoes. For more of a Mexican flair, add slices of avocado on top or your favorite guacamole.
Have fun with your Mexican tortilla casserole recipe.
http://chetday.com/casserolemexicanrecipe.htm
Wednesday, July 25, 2007
Bok choy stir-fry
http://chinesefood.about.com/od/poultryrecad/r/bokchoychicken.htm?p=1
Bok choy, broccoli and mushroom stir-fry
INGREDIENTS:
3 medium chicken breasts, boneless and skinless
3 large bok choy stalks with leaves
mushrooms, sliced
bunch of broccoli
Marinade: 1 TB Chinese rice wine or dry sherry, 1 green onion, diced, 2 tsp cornstarch (I just used whatever instant marinade I had, and added a little cornstarch to it with green onions)
Sauce:
• 1/4 cup low-sodium chicken broth
• 2 TB water
• 2 tsp white rice vinegar
• 1 clove garlic, finely chopped
• 1/4 tsp salt
At end: 1 teaspoon cornstarch , 4 teaspoons water
PREPARATION:
Marinate the chicken for 30 minutes.
Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.
Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.
COOK:
Heat wok and add 2 TB oil. When oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.
Clean out the wok and add 2 - 3 TB oil. When oil is ready, add mushrooms and broccoli, add the bok choy stalks. Stir-fry briefly and add the leaves.
Heat sauce to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken. Add the chicken and veggies. Mix through and serve hot. Serves 4.
Make rice.
Nutritional Breakdown per serving (based on 3 servings and 4 TB oil for stir-frying): 451 calories (kcal), 21 g Total Fat (18 g Monounsaturated Fat), 57 g Protein, 5 g Carbohydrate, 137 mg Cholesterol, 818 mg Potassium, 424 mg Sodium, 1g Fiber
Bok choy, broccoli and mushroom stir-fry
INGREDIENTS:
3 medium chicken breasts, boneless and skinless
3 large bok choy stalks with leaves
mushrooms, sliced
bunch of broccoli
Marinade: 1 TB Chinese rice wine or dry sherry, 1 green onion, diced, 2 tsp cornstarch (I just used whatever instant marinade I had, and added a little cornstarch to it with green onions)
Sauce:
• 1/4 cup low-sodium chicken broth
• 2 TB water
• 2 tsp white rice vinegar
• 1 clove garlic, finely chopped
• 1/4 tsp salt
At end: 1 teaspoon cornstarch , 4 teaspoons water
PREPARATION:
Marinate the chicken for 30 minutes.
Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.
Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.
COOK:
Heat wok and add 2 TB oil. When oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.
Clean out the wok and add 2 - 3 TB oil. When oil is ready, add mushrooms and broccoli, add the bok choy stalks. Stir-fry briefly and add the leaves.
Heat sauce to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken. Add the chicken and veggies. Mix through and serve hot. Serves 4.
Make rice.
Nutritional Breakdown per serving (based on 3 servings and 4 TB oil for stir-frying): 451 calories (kcal), 21 g Total Fat (18 g Monounsaturated Fat), 57 g Protein, 5 g Carbohydrate, 137 mg Cholesterol, 818 mg Potassium, 424 mg Sodium, 1g Fiber
Tuesday, July 24, 2007
Nessa's Menu thru Fri. Aug. 3rd
1. Baked Mac N'cheese
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_18422,00.html
2. Roasted pork loin with Veggies
3. Chicken Stir-fry with Bok Choy and Garlic Sauce
4. Pizza
5. Bella's Chicken with mushrooms and sun-dried tomatoes
6. Chicken sausage tossed with peppers, black beans, and pasta
7. Pork tacos
8. Tortilla black bean casserole
9. Baked Lasagna rolls
10. TJ sauce with chicken and rice
11. Thai Chicken satays
12. Coconut rice with sauteed pork loin
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_18422,00.html
2. Roasted pork loin with Veggies
3. Chicken Stir-fry with Bok Choy and Garlic Sauce
4. Pizza
5. Bella's Chicken with mushrooms and sun-dried tomatoes
6. Chicken sausage tossed with peppers, black beans, and pasta
7. Pork tacos
8. Tortilla black bean casserole
9. Baked Lasagna rolls
10. TJ sauce with chicken and rice
11. Thai Chicken satays
12. Coconut rice with sauteed pork loin
Monday, July 23, 2007
Rojas menu
1. Baked Stuffed Shells
2. Pork Stew with Tomatillos
3. Crockpot chicken with salsa, corn and beans (I think I'll turn them in to enchiladas)
4. Buffalo Chicken Rolls
5. Baked Chicken Lasagna Rolls
6. Fettuccine Alfredo with chicken on the side or top haven't decided.
7. Meal from my friend Sara down the street (I'm making a double recipe of the shells for her)
2. Pork Stew with Tomatillos
3. Crockpot chicken with salsa, corn and beans (I think I'll turn them in to enchiladas)
4. Buffalo Chicken Rolls
5. Baked Chicken Lasagna Rolls
6. Fettuccine Alfredo with chicken on the side or top haven't decided.
7. Meal from my friend Sara down the street (I'm making a double recipe of the shells for her)
Friday, July 20, 2007
Balsamic Vegetables
This is a quick veggie side, especially great on a hot summer day!
Slice up fresh mozzarella cheese, tomatoes, and broccoli. Layer "standing up" in a glass dish. Pour balsamic vinegar over it and salt and pepper. (A little balsamic goes a long way.) Cover and let stand in the fridge appx 1 hour. So simple, but so good!
Slice up fresh mozzarella cheese, tomatoes, and broccoli. Layer "standing up" in a glass dish. Pour balsamic vinegar over it and salt and pepper. (A little balsamic goes a long way.) Cover and let stand in the fridge appx 1 hour. So simple, but so good!
Thursday, July 12, 2007
Nessa's Menu thru 21st
1. Tofu Stirfry
2. Peach Love (See Lauren's recipe below)
3. Turkey hot dogs and Baked mac n'cheese
4. Zucchini, Sausage and Feta
5. Sundried tomatoes, pasta and chicken dish
6. Chicken chiliquiles
7. Roasted veggies and b-cue chicken - balsamic vinegar roast
SNACKS
Sushi
Trail mix
Fresh fruit
2. Peach Love (See Lauren's recipe below)
3. Turkey hot dogs and Baked mac n'cheese
4. Zucchini, Sausage and Feta
5. Sundried tomatoes, pasta and chicken dish
6. Chicken chiliquiles
7. Roasted veggies and b-cue chicken - balsamic vinegar roast
SNACKS
Sushi
Trail mix
Fresh fruit
Black bean and corn salad
MARINADE:
Equal parts red wine vinegar and olive oil
Salt and pepper to taste
ADD:
1 Garlic clove, minced
1/4 c. green onion, diced
1 can black beans
5 corn on cob, cooked and cut off
2 tomatoes, diced
Equal parts red wine vinegar and olive oil
Salt and pepper to taste
ADD:
1 Garlic clove, minced
1/4 c. green onion, diced
1 can black beans
5 corn on cob, cooked and cut off
2 tomatoes, diced
Peach Jalapeno Love
This is such a fun idea. Thanks Vanessa for starting this blog. I decided yesterday that I am committing to one year of cooking with out repeating a recipe. I was inspired by a girl I haven't met in Ft. Collins, CO who hasn't repeated for 5 years! I thought it would force myself to get out of the rut and try new things...since I am such a creature of habit!
So here is my first concoction.. I made it up...and it was so so good. I don't usually measure anything out so these are approximates.
1 medium sweet onion
olive oil
salt
peach salsa
peach jam
1 or 2 jalapeno finely cut
ground beef
cumin
tortillas
Mexican cheese
Cinnamon
butter
Saute olive oil, salt, and onion until onions are translucent and sweet
add 2 spoon fulls of peach jam
maybe 1/2 cup peach salsa
add jalapeno
push those to one side of the skillet and add ground beef to other side. sprinkle cumin on top of the beef and brown beef
once it starts to brown mix it all together.
Once you have the mixture. Turn the Broiler on.
cut your tortilla's in half. butter them and place them under the broiler to brown a little.
take out and add cheese to each side.
(This is the part that seems weird but it's so good) lightly sprinkle cinnamon on top of the cheese,
put back under broiler to melt.
bring back out and add the ground beef mixture to one side. Flip other tortilla on top and put butter on that side and place back under the broiler to brown.
When it comes out...you have just created PEACH JALAPENO LOVE!
Hope you enjoy.
So here is my first concoction.. I made it up...and it was so so good. I don't usually measure anything out so these are approximates.
1 medium sweet onion
olive oil
salt
peach salsa
peach jam
1 or 2 jalapeno finely cut
ground beef
cumin
tortillas
Mexican cheese
Cinnamon
butter
Saute olive oil, salt, and onion until onions are translucent and sweet
add 2 spoon fulls of peach jam
maybe 1/2 cup peach salsa
add jalapeno
push those to one side of the skillet and add ground beef to other side. sprinkle cumin on top of the beef and brown beef
once it starts to brown mix it all together.
Once you have the mixture. Turn the Broiler on.
cut your tortilla's in half. butter them and place them under the broiler to brown a little.
take out and add cheese to each side.
(This is the part that seems weird but it's so good) lightly sprinkle cinnamon on top of the cheese,
put back under broiler to melt.
bring back out and add the ground beef mixture to one side. Flip other tortilla on top and put butter on that side and place back under the broiler to brown.
When it comes out...you have just created PEACH JALAPENO LOVE!
Hope you enjoy.
Monday, July 9, 2007
Basic Vegetable Soup
Ingredients:
1 onion, diced
1 clove garlic, minced
1 stalk celery, diced
1 c. carrots, diced
1 bunch Napa cabbage diced
3 zuccinis, diced
enough chicken broth to cover the veggies (I used water plus chicken boullion)
soy sauce to taste
pepper to taste
Saute onion, garlic, and celery in high heat oil. When transparent and soft, add cabbage and zucchinis and saute a bit. Then add the broth and carrots and bring to boil. Reduce to simmer and simmer for about 15 - 20 min. Add soy sauce to taste to the pot of soup at the end.
I serve it with lime squeezed in (it's a Mexican thing!)
Serve with salad and yummy bread.
1 onion, diced
1 clove garlic, minced
1 stalk celery, diced
1 c. carrots, diced
1 bunch Napa cabbage diced
3 zuccinis, diced
enough chicken broth to cover the veggies (I used water plus chicken boullion)
soy sauce to taste
pepper to taste
Saute onion, garlic, and celery in high heat oil. When transparent and soft, add cabbage and zucchinis and saute a bit. Then add the broth and carrots and bring to boil. Reduce to simmer and simmer for about 15 - 20 min. Add soy sauce to taste to the pot of soup at the end.
I serve it with lime squeezed in (it's a Mexican thing!)
Serve with salad and yummy bread.
Thursday, July 5, 2007
Chicken Chilaquiles
Ingredients
Preparation
Preheat oven to 375°.Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.
Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.
Yield
4 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 347(28% from fat); FAT 10.9g (sat 4.5g,mono 2.9g,poly 1.9g); PROTEIN 30.9g; CHOLESTEROL 79mg; CALCIUM 272mg; SODIUM 560mg; FIBER 5.9g; IRON 1.5mg; CARBOHYDRATE 33.3g
Barbara Lauterbach , Cooking Light, JULY 2007
Zucchini, Sausage & Feta Casserole
2 1/2 cups uncooked ziti
8 oz chicken sausage
Cooking spray
1 tsp olive oil
5 cups thinly sliced zucchini
2 cups vertically sliced onion
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
3 garlic cloves, minced
1/2 cup fat-free , less-sodium chicken broth
2 tsp all-purpose flour
1/2 cup (2oz) crumbled feta
1/2 cup (2oz) shredded part-skim mozzarella cheese
1 Preheat oven to 400
2 Cook pasta in boiling water 5 min, omitting salt and fat, drain
3 Remove casings from sausage. heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until veggies are tender and zucchini begins to brown, stirring occasionally.
4 Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 min. Combine zucchini mixture, pasta, sausage and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11x7 in baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400 for 20 min or until bubbly and lightly browned
Yield 6 servings (serving size 1 cup)
8 oz chicken sausage
Cooking spray
1 tsp olive oil
5 cups thinly sliced zucchini
2 cups vertically sliced onion
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
3 garlic cloves, minced
1/2 cup fat-free , less-sodium chicken broth
2 tsp all-purpose flour
1/2 cup (2oz) crumbled feta
1/2 cup (2oz) shredded part-skim mozzarella cheese
1 Preheat oven to 400
2 Cook pasta in boiling water 5 min, omitting salt and fat, drain
3 Remove casings from sausage. heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until veggies are tender and zucchini begins to brown, stirring occasionally.
4 Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 min. Combine zucchini mixture, pasta, sausage and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11x7 in baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400 for 20 min or until bubbly and lightly browned
Yield 6 servings (serving size 1 cup)
Gnocchi with Shrimp, Asparagus, and Pesto
Ingredients
Preparation
Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.
Yield
4 servings (serving size: 2 cups)
Nutritional Information
CALORIES 355(24% from fat); FAT 9.3g (sat 1.6g,mono 4.5g,poly 2.5g); PROTEIN 26.5g; CHOLESTEROL 170mg; CALCIUM 108mg; SODIUM 894mg; FIBER 3g; IRON 5.7mg; CARBOHYDRATE 42.7gTuesday, July 3, 2007
Joanna's Menu: June 30 - July 7
Saturday (6/30) - Chicken Cordon Bleu, frozen corn on the cob, croissant rolls, fruit parfait
Sunday (7/1) - Baked Mac n' Cheese, frozen broccoli
Monday (7/2) - 5-Way Cincinnati Chili
Tuesday (7/3) - Dinner with friends
Wednesday (7/4) - Spaghetti, herb cheese twists, frozen broccoli
Thursday (7/5) - Grilled Italian Marinated Chicken, Hawaiian bread (from mix)
Friday (7/6) -After Church Chicken, frozen broccoli, corn on the cob
Saturday (7/7) - Stuffed Bell Peppers
Sunday (7/1) - Baked Mac n' Cheese, frozen broccoli
Monday (7/2) - 5-Way Cincinnati Chili
Tuesday (7/3) - Dinner with friends
Wednesday (7/4) - Spaghetti, herb cheese twists, frozen broccoli
Thursday (7/5) - Grilled Italian Marinated Chicken, Hawaiian bread (from mix)
Friday (7/6) -After Church Chicken, frozen broccoli, corn on the cob
Saturday (7/7) - Stuffed Bell Peppers
Monday, July 2, 2007
Rojas menu
I usually just list 5-7 meals for a week. I don't assign days b/c I found that there were days that I wasn't in the mood to make what was for that day then I just got confused.
1. (tonight actually) Wild rice and chicken skillet
2. Potato salad (this will probably end up being a side to some other dish)
3. Broccoli Mac & Cheese Gratin
4. Ham & Guyére Potato Gratin
5. Chicken Chilaquiles
6. Zucchini, Sausage & Feta Casserole
7. Gnocchi w/ Shrimp, asparagus and pesto
Um, yes, we like potatos and cheese!
1. (tonight actually) Wild rice and chicken skillet
2. Potato salad (this will probably end up being a side to some other dish)
3. Broccoli Mac & Cheese Gratin
4. Ham & Guyére Potato Gratin
5. Chicken Chilaquiles
6. Zucchini, Sausage & Feta Casserole
7. Gnocchi w/ Shrimp, asparagus and pesto
Um, yes, we like potatos and cheese!
Red Enchilada Sauce
Combine over stove top:
1 can plain tomato sauce
3 T red chili powder
1/2 t. red chili flakes
1 T cumin
1 t oregano
1 can plain tomato sauce
3 T red chili powder
1/2 t. red chili flakes
1 T cumin
1 t oregano
Easy Spinach Pesto for Pasta or Pizza
Puree in blender:
2 c. spinach
1/2 c. fresh basil or 1 t. dried basil
1/3 c. chicken broth
1/4 c. fresh parmesan, grated
1/4 c. olive oil
2 garlic cloves, minced
3 T pine nuts
2 c. spinach
1/2 c. fresh basil or 1 t. dried basil
1/3 c. chicken broth
1/4 c. fresh parmesan, grated
1/4 c. olive oil
2 garlic cloves, minced
3 T pine nuts
QUINOA & BLACK BEAN SALAD
FYI - very strong lime flavor, very fresh and interesting flavor, I just felt great after eating it. Good for leftovers - makes a lot. I haven't cooked much with quinoa, so I'm not sure if I overcooked the quinoa or not, but it tasted a little soft - anyone else cook much with quinoa?? 'Nessa
QUINOA & BLACK BEAN SALAD --- http://kitchen-parade.blogspot.com/2005/06/quinoa-black-bean-salad.html
Hands-on time: 30 minutes
Time to table: 60 minutes
Makes 8 cups
3 cups water
1½ cups quinoa
2 teaspoons table salt
¼ cup olive oil
¼ cup red wine vinegar
Zest & juice from 3 limes (about 5 tablespoons juice)
2 teaspoons kosher salt
1¼ teaspoon ground cumin
15 ounces canned black beans, rinsed and drained
1½ cups frozen corn (no need to thaw or cook)
1 red bell pepper, chopped
½ red onion, chopped
2 jalapeño peppers, minced (see ALANNA’s TIPS)
2 cups cilantro (about 1 bunch), chopped
Bring water to boil in a medium saucepan over medium high. Rinse quinoa well under cold running water. Add salt and quinoa to water, return to boil. Reduce heat to medium, cover and cook until liquid is absorbed, about 15 minutes. Transfer to colander to drain and cool slightly.Meanwhile, combine remaining ingredients in a large bowl. Add quinoa. Taste and add salt if needed. Let cool at least 30 minutes. Serve at room temperature.
ALANNA's TIPS
Where’s the heat in peppers? The flesh? No. The seeds? Sorry. The membranes that attach the seeds to the flesh? Yep. If your family appreciates plenty of heat, include bits of membrane.
Wash your hands well with soap after touching even relatively mild jalapeño peppers. You may not feel the burn on your fingers right away. But later, if you accidentally touch your eyes or lips, watch out!
Kitchen Parade is written for cooks in small towns and rural areas by second-generation food columnist Alanna Kellogg whose mother originated the column in 1959.
(c) Copyright 2005 Kitchen Parade
QUINOA & BLACK BEAN SALAD --- http://kitchen-parade.blogspot.com/2005/06/quinoa-black-bean-salad.html
Hands-on time: 30 minutes
Time to table: 60 minutes
Makes 8 cups
3 cups water
1½ cups quinoa
2 teaspoons table salt
¼ cup olive oil
¼ cup red wine vinegar
Zest & juice from 3 limes (about 5 tablespoons juice)
2 teaspoons kosher salt
1¼ teaspoon ground cumin
15 ounces canned black beans, rinsed and drained
1½ cups frozen corn (no need to thaw or cook)
1 red bell pepper, chopped
½ red onion, chopped
2 jalapeño peppers, minced (see ALANNA’s TIPS)
2 cups cilantro (about 1 bunch), chopped
Bring water to boil in a medium saucepan over medium high. Rinse quinoa well under cold running water. Add salt and quinoa to water, return to boil. Reduce heat to medium, cover and cook until liquid is absorbed, about 15 minutes. Transfer to colander to drain and cool slightly.Meanwhile, combine remaining ingredients in a large bowl. Add quinoa. Taste and add salt if needed. Let cool at least 30 minutes. Serve at room temperature.
ALANNA's TIPS
Where’s the heat in peppers? The flesh? No. The seeds? Sorry. The membranes that attach the seeds to the flesh? Yep. If your family appreciates plenty of heat, include bits of membrane.
Wash your hands well with soap after touching even relatively mild jalapeño peppers. You may not feel the burn on your fingers right away. But later, if you accidentally touch your eyes or lips, watch out!
Kitchen Parade is written for cooks in small towns and rural areas by second-generation food columnist Alanna Kellogg whose mother originated the column in 1959.
(c) Copyright 2005 Kitchen Parade
Cucumber and Wakame Seaweed Salad
Ok, don't get grossed out on me just yet - you might actually find that you like seaweed! It's pretty healthy, being low-cal, high-fiber, good antioxidants and that sort of thing. You can buy salted wakame (just toss it in boiling water for a few seconds, then blanch it in ice water quickly to prep it) or dried wakame (in which case you just reconstitute it by putting in a bowl of water for 5-10 minutes) in the Asian section of the grocery store. If good old Fry's doesn't have it, you might have to try somewhere a little more specialized - AJ's or maybe an Asian market.
- 3 cucumbers (if using small English or Japanese ones...if not, maybe you'd only need 1 big American-sized one, seeded)
- 1.5 oz. wakame seaweed
- 1 can tuna, drained
- 1 clove garlic, minced
- 1 T. Dijon mustard
- 2 T. rice vinegar
- 3 T. vegetable oil
- 1/2 t. salt
Friday, June 29, 2007
Veggie Lasagna
Veggie Lasagna
PREHEAT - 375 BAKE for 30 min. with foil then cont. baking 10 - 15 min. without foil.
Filling: Mix together...
15 oz. ricotta (or cottage cheese)
1 egg, slightly beaten
1 t dried basil
1 t dried oregano
I use lasagna pasta that doesn't need to be cooked and can just be layered right away. I just use any tomato sauce I have on hand.
I precook whatever veggie I plan to use, especially ones that give off lots of liquid, like spinach and zucchini. (These are the veggies I usually use, but you could use red peppers, mushrooms, etc)
In a 13 x 9 x 2 baking pan, spread the tomato sauce to cover bottom. Place one layer pasta on next, then spread some of the ricotta mix, then the veggies, then the mozzarella cheese. Then I repeat the steps 2-3 more times. I end with sauce on pasta and then some mozz sprinkled on top. If I have fresh parmesean, I'll grate some of that on the top too.
'Nessa (recipe adapted by American Beauty oven ready lasagne)
PREHEAT - 375 BAKE for 30 min. with foil then cont. baking 10 - 15 min. without foil.
Filling: Mix together...
15 oz. ricotta (or cottage cheese)
1 egg, slightly beaten
1 t dried basil
1 t dried oregano
I use lasagna pasta that doesn't need to be cooked and can just be layered right away. I just use any tomato sauce I have on hand.
I precook whatever veggie I plan to use, especially ones that give off lots of liquid, like spinach and zucchini. (These are the veggies I usually use, but you could use red peppers, mushrooms, etc)
In a 13 x 9 x 2 baking pan, spread the tomato sauce to cover bottom. Place one layer pasta on next, then spread some of the ricotta mix, then the veggies, then the mozzarella cheese. Then I repeat the steps 2-3 more times. I end with sauce on pasta and then some mozz sprinkled on top. If I have fresh parmesean, I'll grate some of that on the top too.
'Nessa (recipe adapted by American Beauty oven ready lasagne)
Vane's Menu
MON
Brocc chicken casserole
TUES
Tuna and Seaweed salad (recently posted) + Sushi
WED
Hot dogs, corn on cob and leftovers
THURS
Pesto Pizza and Corn and black bean salad - with red vinegar dressing
FRI
??
SAT
TJ red sauce with chicken
SUN
Veggie lasagna
MON
Shepherd's Pie
TUES -anniversary eat out!
WED
Enchiladas with leftover red sauce
THURS
Black bean or chick pea or kidney bean recipe
FRI
Tuna recipe
SAT - go shopping for chic and meat
Pizza
Tofu Stirfry
Quinoa
TO BUY
gravy mix
water
BUY:
Chicken
beef
OJ
cheese - cheddar mix and pepper jck
Chicken Cordon Bleu
Brocc chicken casserole
TUES
Tuna and Seaweed salad (recently posted) + Sushi
WED
Hot dogs, corn on cob and leftovers
THURS
Pesto Pizza and Corn and black bean salad - with red vinegar dressing
FRI
??
SAT
TJ red sauce with chicken
SUN
Veggie lasagna
MON
Shepherd's Pie
TUES -anniversary eat out!
WED
Enchiladas with leftover red sauce
THURS
Black bean or chick pea or kidney bean recipe
FRI
Tuna recipe
SAT - go shopping for chic and meat
Pizza
Tofu Stirfry
Quinoa
TO BUY
gravy mix
water
BUY:
Chicken
beef
OJ
cheese - cheddar mix and pepper jck
Chicken Cordon Bleu
Thursday, June 28, 2007
V's menu for June 24 - July 1
Sun. - Eat out splurge!
Mon. - Trader Joe (TJ) Thai sauce with shredded chicken and froz green beans, and brown rice
Tues. - Red enchiladas with brown rice
Wed. - TJ frozen Pizza dough with Broccoli Orzo salad on side
Thurs. - Barbecue brauts with corn on cob; tomato, corn pasta salad
Fri.- Bean and rice soup with shredded chicken; spinach and strawberry salad with balsamic dressing
Sat. - Broccoli, rice and chicken casserole
Sun. - Veggie Lasagna
Mon. - Trader Joe (TJ) Thai sauce with shredded chicken and froz green beans, and brown rice
Tues. - Red enchiladas with brown rice
Wed. - TJ frozen Pizza dough with Broccoli Orzo salad on side
Thurs. - Barbecue brauts with corn on cob; tomato, corn pasta salad
Fri.- Bean and rice soup with shredded chicken; spinach and strawberry salad with balsamic dressing
Sat. - Broccoli, rice and chicken casserole
Sun. - Veggie Lasagna
Fun with cooking
I thought it'd be fun to have a place for us all to post our favorite recipes, either our own, or those we've found from others that we love, and that it'd be easy to share with others!!! Also, I wanted us all to be able to share our food menus for the week so we can get ideas for what to cook!! Fun with food!!! :-)
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