Friday, February 26, 2010
Mushroom Curry with Green Rice
2 cups rice
1 can coconut milk
1 cup snipped fresh cilantro
5 tsp minced ginger (powder works too)
3 cloves minced garlic
2 Tbsp lime juice
1 pound mushrooms (portobello are my favorite for this, but I use whatever is cheap)
2 Tbsp canola oil
1/2 cup sliced green onions
2 tsp curry powder (preferably madras, but normal works fine too)
1 cup cherry tomatoes, halved or quartered (or tomato of your choosing)
Chopped peanuts to taste
Cook rice according to package directions.
In a blender or food processor, combine 1 cup of the coconut milk, the cilantro, 2 tsp minced ginger, 2 garlic cloves, and the lime juice. Blend until nearly smooth, then stir into the cooked rice.
In a 12 inch skillet or wok, cook mushrooms in hot oil over medium heat for 5 minutes, stirring occasionally. Add green onions, curry powder, and remaining ginger and garlic. Cook and stir 1 minute. Stir in tomatoes and remaining coconut milk. Heat through. Season to taste with salt and pepper. Sprinkle with nuts, and serve over the rice.
Thursday, February 25, 2010
So previously I told you how to make homemade chicken stock. You can use it in many other areas and it can go a long, variety of ways. So I am going to provide a few of my family favorite things to make/do with chicken stock. Lots are great for hot winter meals.
Simple yet delicious Spinach Soup
1 can of chicken stock or 2 cups of homemade stock
1 package of frozen spinach
Spices as needed
Place chicken stock in a sauté pan and heat on medium-high heat. Start to boil and add frozen spinach and simmer until spinach absorbs 1/4 of stock. Slowly add Parmesan cheese until you taste enough. Sometimes I had salt, pepper, garlic and other spices. Then serve with garlic bread or any other bread of your choice.
NOTE: My neighbor made this for me over Christmas and I have to say it is one of my favorite cold winter night’s meals. It is also super quick with lots of veggie power- Spinach. I like a lot of Parmesan cheese and prefer real Parmesan, but you could also make it Romano cheese as well. But don't use fresh spinach as it doesn't wilt as well or wilt your spinach in another dish, and then add into stock.
Homemade Chicken Noodle Soup
Pot of chicken stock
Chicken, previously cooked and diced
In one pot cook stock, carrots, celery for about 20 minutes, until veggies are soft. Add chicken for about 5 minutes. Cook noodles in a different pot and add before serving.
NOTE: Simple, healthy yet delicious. I love homemade chicken noodle soup so much more than store bought stuff and it really doesn't take that much time or effort to make. I also love it because with kids, you can use any noodles you want. My Oma use to make this soup and add ABC noodles (you know the really, really, really small alphabet noodles) and ten challenged us to make words out of our spoons. Great learning experience. Sometimes I also add tomatoes into the soup. You really could add any veggies you want to put in the soup, but be careful, as they will soak up the stock. That is also why you don't put uncooked noodles into the stock.
Base for any soups, risottos, or sauces for chicken or poultry dishes.
Instead of water in rice, couscous, noodles, or steam vegetables for a new taste
Tuesday, February 23, 2010
1. Cut hot dogs into 3 or 4 pieces. Thread dry spaghetti through the hot dog (we did 4 spaghetti noodles per hot dog)
2. Boil hot dogs and spaghetti until spaghetti is al dente. Drain.
3.Eat and enjoy. Dip in ketchup if desired.
We had fun making these on one of our snow days with our friends. Great way to get kids involved in cooking.
Friday, February 19, 2010
Moroccan Chicken Stew with Couscous
1.5 cups couscous
3 cups water
2 tsp chicken bouillion granules
1-2 chicken breasts
1 large onion
2 tsp minced garlic
1 can diced tomatoes
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp pepper
1/4 tsp turmeric
1 tsp honey
1 bell pepper (any color)
1/2 cup raisins
1/2 cup cooked chickpeas (optional)
- Bring the water and bouillion to a boil. Remove from heat, stir in couscous, and cover until liquid is absorbed (roughly 5 minutes). When ready to serve, fluff with a fork.
- Heat a little oil over medium heat in a soup pot. Peel and slice the onion into 1/4 inch rings, adding them to the pot as you slice. Peel, slice, and add the carrots.
- Dice the chicken and add to the pot. Add the garlic. Cover, raise the heat to high, and cook for two minutes.
- Dice the zucchini and the bell pepper. Uncover the pot and immediately add in the zucchini and bell pepper, spices, diced tomatoes, and honey. Stir again. Cover and cook until the chicken is fully cooked (roughly 10 minutes), stirring occassionally.
- Add the raisins and chickpeas (if using). Cook for 1 minute to combine flavors, and serve over a bed of couscous.
Thursday, February 18, 2010
Wednesday, February 17, 2010
However, I love eating fresh home-made pasta. The taste does not compare to the packaged stuff you buy at the store, even the good varieties. The good news is that it is easy to make, takes few ingredients, and you don't have to have any special kitchen equipment.
My three year old likes to help me prepare the pasta; that's how easy it is. Here is a good basic recipe:
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
1.In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. (I usually complete this step in my KitchenAid so I can let it do all the kneading for me. It makes it much easier.)
2.On a floured surface, roll out to 1/8 or 1/4 inch thickness (it is said that your backside should work up a sweat as you roll it out; don't worry if you find that this is the case for you). Cut into desired lengths and shapes. I don't have any special pasta tools, so I usually just use a pizza cutter. It works just fine.
(here is my pasta, rolled out, cut, and drying a little before I cook it.)
4.To cook fresh pasta, in a large pot with boiling salted water cook until al dente. Remember that fresh noodles cook much faster than the packaged, dried kind.
Friday, February 12, 2010
Every Wednesday night was “Fajita Night” when I lived with my friend Sarah shortly after finishing my undergrad. I have many fond memories of cooking and eating with her (especially when she’d cook wearing her lab coat, goggles, and a hat made out of her O-Chem molecule kit). While fajitas stopped being a weekly meal after I got married, I was crushed when we moved here and couldn’t find the seasoning packets I used for them at the grocery store. Out of desperation, I started playing with different recipes, and I wound up with this dish, which I love even more. We like our fajitas veggie heavy, but if you are a true carnivore, feel free to increase the chicken and take out a pepper or two.
1 Tbsp Worcestershire sauce
1 Tbsp Cider vinegar
1 Tbsp Soy sauce
1 Tbsp Canola oil
1 tsp Chili powder
1 Clove minced garlic
Juice of ½ lime (or some concentrate)
2 Chicken breasts
3 Bell peppers, any color
Toppings (we like cheese, sour cream, and rice)
1. Combine first 7 ingredients in a large bowl.
2. Cut chicken, onion, and peppers into thin strips and add to bowl, stirring to coat. Marinate for 30 minutes at room temperature, or several hours in the refrigerator.
3. Sauté until chicken has cooked through. Serve on tortillas with your favorite tortilla toppings.
Thursday, February 11, 2010
Wednesday, February 10, 2010
- Wash the beans off and make sure there are no small rocks or twigs in the bag (yes, it can happen, but it's normal).
- The fresher the beans, the more quickly they will cook. You can expect it to take anywhere from 1 1/2 hours to 2 1/2 hours for older beans.
- If you would like to reduce cooking time, you can soak the beans overnight in a covered pot by covering the beans with water (make sure the water is two inches higher than the beans). If your kitchen is very warm, it is advisable to put the pot in the refrigerator so the beans don't ferment.
- If you are planning to use these beans for a salad or other recipe where they must absolutely remain whole, do not soak them overnight, as this can result in beans that fall apart more easily.
- Combine 1 pound of beans with about 8 cups of water. Simmer for a few minutes, then turn the stove off and remove from heat. Cover and let stand for one hour. Drain and rinse. Add more water and bring back to boiling; reduce heat. Cook for an hour or two until the beans are tender.
- Do not salt the beans until they are done; the salt will prevent them from getting tender.
- When they are done, you can pull them out and serve them with salads, rice, or any number of things.
- take the beans (with a little water from the pot) and put them in an oven-safe dish with a lid. Add salt, pepper, diced onion, minced garlic, and if you have it on hand, a few strips of bacon laying on top of the beans.
- Cook at 350 for an hour or two or until the beans become even more tender. They will have just started to fall apart which results in a nice, thick "saucy" texture amongst the remaining whole beans.
- Remove from oven and top with freshly chopped cilantro.
Tuesday, February 9, 2010
½ tsp Dijon mustard
1 garlic clove, minced
1 Tbsp fresh or 1 tsp dried thyme (or your favorite)
salt and pepper to taste
zest and juice of 1 large lemon or lime
¼ C olive oil
In a mixing bowl, combine all ingredients except olive oil. Mix well to incorporate. Start whisking and slowly add the olive oil. Mix until an emulsion is formed. Serve over fresh greens.I got this recipe from an Italian class Andrew signed me up for. Ever since then we make this all the time. It is my favorite dressing. I've made it with lemons, limes and oranges and they are all really good. Our favorite way to eat is over romaine lettuce, craisins, candied pecans and feta cheese. The easiest and best way to hold an emulsion is to use a stick blender instead of the whisk. The dressing will hold the emulsion and be good for several weeks.
Monday, February 8, 2010
1/4 cup grated Parmesan cheese
2 tablespoons reduced-fat mayonnaise
1 tablespoon reduced-fat butter, softened
1 tablespoon lime juice
1/8 teaspoon garlic powder
1/8 teaspoon dried basil
1/8 teaspoon pepper
Dash onion powder
4 tilapia fillets (5 ounces each)
1/4 teaspoon salt
In a small bowl, combine the first eight ingredients; set aside. Line a broiler pan with foil and coat the foil with cooking spray. Place fillets in prepared pan; sprinkle with salt. Broil 3-4 in. from the heat for 2-3 minutes on each side. Spread 1 tablespoon cheese mixture over the top of each fillet; broil 1-2 minutes longer or until topping is golden and fish flakes easily with a fork. Yield: 4 servings.
Sunday, February 7, 2010
Friday, February 5, 2010
Sometimes you just need a little more kick than brown sugar can offer. The spices may seem like a quirky combination, but they work well together. I serve these as an "appetizer" because they're usually gone by the time the rest of the meal is ready.
Bold Oven Fried Sweet Potato Wedges
2 lbs sweet potato
1 tsp chili powder
1 tsp dried thyme
1 tsp salt
½ tsp ground cumin
½ tsp ground cinnamon
2 Tbsp canola oil
1. Preheat oven to 450 degrees. Coat a cookie sheet with cooking spray.
2. Cut potatoes in half, lengthwise. Place each potato half, cut-side down, on cutting board; cut into 1-inch thick wedges.
3. Combine chili powder, thyme, salt, cumin and cinnamon in a small bowl.
4. In a separate bowl, toss together potatoes, oil, and spice mixture until well-coated. Arrange on pan in a single layer. Roast until potatoes are tender and browned, 20-25 minutes.
Thursday, February 4, 2010
Wednesday, February 3, 2010
Tuesday, February 2, 2010
Tonight for dinner we had Cheese steaks from my Fix, Freeze, Feast cookbook.
6lbs sirloin tip or any beef suitable for slow cooker
6 tsp beef bouillon
3 C water
3 large onions, cut into strips
3 large green peppers, cut into strips
18 slices deli cheese (cheddar, monterey jack, muenster)
18 steak rolls
3 gallon freezer bags
6 sandwich bags
3 quart freezer bags
1. Rinse and trim beef, cut into 3 equal pieces. Place a piece of beef in each of the quart bags. Add 2 tsp bouillon and 1 cup water to each bag. Seal bags
2. Divide peppers and onions into 3 sandwich bags. Seal
3. Divide cheese into 3 sandwich bags. Seal.
4. Label gallon bag, place one bag of beef, veggies, cheese and 6 rolls into each bag. Freeze.
Thaw bag in fridge.
1.Put beef and broth into a crockpot. Cook on low for 5 to 6 hours (or high for 3hours) or until beef is tender and pulls apart easily with a fork. Remove beef from broth and set aside until cooled enough to shred. Reserve broth.
2. Preheat oven to 350.
3. Meanwhile, heat 2 tsp oil in a large skillet over medium-high heat. Add peppers and onions and stir-fry until soft, about 3 minutes. Remove from heat.
4.Slice open rolls, divide beef and veggie mixture among the rolls. Place cheese slice on each sandwich. Close and wrap in foil. Heat in the oven about 10 minutes. Unwrap carefully and serve with broth for dipping.
These are really yummy, they seem to be more of a glorified french dip sandwich than a cheese steak but either way they are really yummy. I changed the main recipe slightly, I divided the meat into 4 pieces and this will give us 4 sandwiches instead of 6. I also used orange, red and green peppers for color.