1 2-lb butternut squash, peeled and chopped in 1/2 inch pieces (about 4 cups)
2 cups small cauliflower florets
1 10 oz pkg. couscous
3 Tbsp. butter
1/4 cup sweet Asian chili sauce
1/4 cup shelled pistachios
fresh thyme (optional)
Preheat broiler. Steam squash 5-8 minutes until crisp tender. Transfer squash and cauliflower to baking sheet; sprinkle 1/2 teaspoon each salt and ground black pepper. Lightly coat with cooking spray. Broil 4-5 minutes from heat for 10 minutes, until tender and beginning to brown, stirring once. Meanwhile prepare couscous according to package directions; set aside. In small microwave safe bowl combine butter and chili sauce. Cook on high just until butter is melted. Top couscous with vegetables, pistachios, chili-butter and thyme. Stir to combine and serve.
Wednesday, November 2, 2011
Roasted Sweet Potatoes and Greens
1 1/2 to 2 lb. sweet potatoes, scrubbed
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp black pepper
2 garlic cloves, sliced or minced
2 cups arugula
1/4 cup cider vinegar
Preheat oven to 400. Cut sweet potatoes in half lengthwise and then cut into wedges. Place on a large rimmed baking sheet. Toss with oil and season with salt and pepper. Roast in preheated oven 15 minutes, toss, then roast 15 minutes more until tender Sprinkle with garlic and return to oven 5 minutes more or until the garlic is softened. Remove from oven and sprinkle with arugula and vinegar and serve.
Recipe from Better Homes and Gardens October 2011 issue.
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp black pepper
2 garlic cloves, sliced or minced
2 cups arugula
1/4 cup cider vinegar
Preheat oven to 400. Cut sweet potatoes in half lengthwise and then cut into wedges. Place on a large rimmed baking sheet. Toss with oil and season with salt and pepper. Roast in preheated oven 15 minutes, toss, then roast 15 minutes more until tender Sprinkle with garlic and return to oven 5 minutes more or until the garlic is softened. Remove from oven and sprinkle with arugula and vinegar and serve.
Recipe from Better Homes and Gardens October 2011 issue.
Friday, October 7, 2011
Texas Caviar
2 (15 ounce) can black beans, drained
2 (15 ounce) cans black-eyed peas
1 (7 ounce) jar diced pimientos, drained
1/2 cup finely chopped green bell pepper
3 tablespoons minced fresh garlic
2 tablespoons chopped red onion
2 tablespoons chopped green onions
2 tablespoons chopped fresh cilantro
1/4 cup prepared Italian dressing
2 teaspoons Kosher salt
1 teaspoon coriander
In a large bowl combine beans, peas, pimientos, pepper, garlic, onions and cilantro. In small bowl combine Italian dressing, salt and coriander. Pour over bean mixture. Cover and refrigerate for 8 hours or overnight. Serve with corn chips. Serves 8.
*This recipe calls for 1/4 cup finely chopped jalapeno pepper which I don't include but if used just add with the green peppers.
Recipe from the Summer 2011 issue of Phyllis Hoffman's Celebrate magazine.
2 (15 ounce) cans black-eyed peas
1 (7 ounce) jar diced pimientos, drained
1/2 cup finely chopped green bell pepper
3 tablespoons minced fresh garlic
2 tablespoons chopped red onion
2 tablespoons chopped green onions
2 tablespoons chopped fresh cilantro
1/4 cup prepared Italian dressing
2 teaspoons Kosher salt
1 teaspoon coriander
In a large bowl combine beans, peas, pimientos, pepper, garlic, onions and cilantro. In small bowl combine Italian dressing, salt and coriander. Pour over bean mixture. Cover and refrigerate for 8 hours or overnight. Serve with corn chips. Serves 8.
*This recipe calls for 1/4 cup finely chopped jalapeno pepper which I don't include but if used just add with the green peppers.
Recipe from the Summer 2011 issue of Phyllis Hoffman's Celebrate magazine.
Basil Spaghetti with cheesy broiled tomatoes
12 ounces spaghetti
3 large beefsteak tomatoes (about 1 1/2 pounds),each cut into 4 thick slices
3 tablespoons olive oil, plus more for baking sheet
Kosher slat and black pepper
8 ounces fresh mozzarella, grated
1/4 cup grated Parmesan (1 ounce) plus more, shaved, for serving
2 cloves garlic, chopped
1/4 to 1/2 tsp crushed red pepper
3/4 cup torn fresh basil leaves, plus more for serving
Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with 1/4 teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3-5 minutes. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1-2 minutes. Add the garlic oil, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the pasta and toss to combine. Serve topped with tomatoes, additional basil, and shaved Parmesan. Serves 4.
For a Mediterranean take on this recipe, substitute crumbled Feta for mozzarella and toss 1/2 cup halved pitted olives in with the spaghetti.
Recipe from the June 2011 issue of Real Simple magazine.
3 large beefsteak tomatoes (about 1 1/2 pounds),each cut into 4 thick slices
3 tablespoons olive oil, plus more for baking sheet
Kosher slat and black pepper
8 ounces fresh mozzarella, grated
1/4 cup grated Parmesan (1 ounce) plus more, shaved, for serving
2 cloves garlic, chopped
1/4 to 1/2 tsp crushed red pepper
3/4 cup torn fresh basil leaves, plus more for serving
Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with 1/4 teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3-5 minutes. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1-2 minutes. Add the garlic oil, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the pasta and toss to combine. Serve topped with tomatoes, additional basil, and shaved Parmesan. Serves 4.
For a Mediterranean take on this recipe, substitute crumbled Feta for mozzarella and toss 1/2 cup halved pitted olives in with the spaghetti.
Recipe from the June 2011 issue of Real Simple magazine.
Monday, October 3, 2011
Chipotle Pork Loin
1 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1/4 tsp ground coriander
1 T olive oil
Kosher salt
1 1/2 lbs boneless pork loin
Heat oven to 375. In small bowl combine chili powder,paprika, cumin, coriander, olive oil and 1 tsp salt.
Place pork on rimmed baking sheet and coat/rub with spice mixture. Roast until internal temp reaches 145 40-50 min. Let rest 5 min before slicing.
We like it with this black bean salad
1 15 oz cans black beans, rinsed
1 avocado, cut into bite sized pieces
1/2 cup fresh cilantro leaves
2 green onions, thinly sliced
1 T fresh lime juice
2 T olive oil
1/2 tsp salt
Toss all ingredients together in bowl. Let stand while pork roasts and serve on the side.
Jason is not a pork fan and he loves this. The spice rub is really great, not too spicy.
1 tsp paprika
1/2 tsp cumin
1/4 tsp ground coriander
1 T olive oil
Kosher salt
1 1/2 lbs boneless pork loin
Heat oven to 375. In small bowl combine chili powder,paprika, cumin, coriander, olive oil and 1 tsp salt.
Place pork on rimmed baking sheet and coat/rub with spice mixture. Roast until internal temp reaches 145 40-50 min. Let rest 5 min before slicing.
We like it with this black bean salad
1 15 oz cans black beans, rinsed
1 avocado, cut into bite sized pieces
1/2 cup fresh cilantro leaves
2 green onions, thinly sliced
1 T fresh lime juice
2 T olive oil
1/2 tsp salt
Toss all ingredients together in bowl. Let stand while pork roasts and serve on the side.
Jason is not a pork fan and he loves this. The spice rub is really great, not too spicy.
Spaghetti Sauce
1 lb ground turkey
1 cup diced onion
1 clove garlic
1 Jar traditional spaghetti sauce*
1 T. Italian seasoning
1 t. garlic salt
1 T. Worcestershire Sauce
2 T. Sugar
For spaghetti brown meat. Add chopped onion and garlic. Cook until onions are soft. Stir in spaghetti sauce, seasoning,Worcestershire sauce and sugar. Simmer 30 min to hour, covered.
For meatball sliders omit the onion and garlic and add turkey meatballs. Serve on buns with cheese.
*I use 36 ounce jars of sauce.
1 cup diced onion
1 clove garlic
1 Jar traditional spaghetti sauce*
1 T. Italian seasoning
1 t. garlic salt
1 T. Worcestershire Sauce
2 T. Sugar
For spaghetti brown meat. Add chopped onion and garlic. Cook until onions are soft. Stir in spaghetti sauce, seasoning,Worcestershire sauce and sugar. Simmer 30 min to hour, covered.
For meatball sliders omit the onion and garlic and add turkey meatballs. Serve on buns with cheese.
*I use 36 ounce jars of sauce.
Saturday, October 1, 2011
Fajita-Style Quesadillas
1/2 medium red green pepper seeded and cut into bite size strips
1/2 medium onion, halved and thinly sliced
2 tsp. vegetable oil
6 6-inch white corn tortillas
nonstick cooking spray
1 1/2 cup Monterey Jack Cheese
2 tomatoes thinly sliced and halved crosswise
1 Tbsp. snipped fresh cilantro
Sour cream
Shredded lettuce
Fresh salsa (optional)
In skillet cook pepper and onions in hot oil over medium-high heat for 3-5 minutes or until the vegetables are tender. Remove from heat and transfer to bowl.
Lightly coat one side of tortilla with cooking spray and place in skillet. Top with cheese, pepper and onion mixture, tomato slices, cilantro and additional cheese.Top with another tortilla greased side up. Cook quesadilla over medium heat 4-5 min per side or until cheese is melted and tortillas are slightly browned. You can cook them all at once if skillet is big enough, or one at a time. When all quesadillas are cooked cut in half top with sour cream, salsa and shredded lettuce.
1/2 medium onion, halved and thinly sliced
2 tsp. vegetable oil
6 6-inch white corn tortillas
nonstick cooking spray
1 1/2 cup Monterey Jack Cheese
2 tomatoes thinly sliced and halved crosswise
1 Tbsp. snipped fresh cilantro
Sour cream
Shredded lettuce
Fresh salsa (optional)
In skillet cook pepper and onions in hot oil over medium-high heat for 3-5 minutes or until the vegetables are tender. Remove from heat and transfer to bowl.
Lightly coat one side of tortilla with cooking spray and place in skillet. Top with cheese, pepper and onion mixture, tomato slices, cilantro and additional cheese.Top with another tortilla greased side up. Cook quesadilla over medium heat 4-5 min per side or until cheese is melted and tortillas are slightly browned. You can cook them all at once if skillet is big enough, or one at a time. When all quesadillas are cooked cut in half top with sour cream, salsa and shredded lettuce.
Friday, September 30, 2011
Vegetarian Green Chili
This is my kind of chili. With six different green veggies and a salsa verde kick. Serve it over rice and top it all off with sour cream. Yummy!
2 cups long grain rice
2 Tbsp. Vegetable oil
1 bunch green onions, chopped (1/2 cup)
4 cloves garlic, minced
2 large green peppers, chopped
3 stalk celery, chopped
12 oz bag shelled frozen soybeans (edamame)
3 cups vegetable or chicken broth
1 16 oz jar salsa verde (green salsa)
6 cups fresh spinach
1/4 cup chopped fresh cilantro
3 avocados, peeled, pitted and chopped
sour cream or plain yogurt (optional)
Cook rice according to package directions set aside. Meanwhile, in pot cook and stir onions and garlic in hot oil for 2 minutes over medium-high heat. Add peppers and celery, cook 5 minutes, until crisp tender. Add edamame and cook 5 minutes. Add broth and salsa verde; bring to boiling. Reduce heat and simmer uncovered , 15 minutes. Stir in spinach; cook about 1 minute, until wilted. Removed from heat; stir in cilantro and avocados. Serve over rice. Top with sour cream and remaining avocado.
Makes 8 servings. This does take a bit of prep time around 25 min (there is a lot of cutting) same amount of time cooking 25 min.
Recipe from Better Homes and Garden October 2011 issue.
2 cups long grain rice
2 Tbsp. Vegetable oil
1 bunch green onions, chopped (1/2 cup)
4 cloves garlic, minced
2 large green peppers, chopped
3 stalk celery, chopped
12 oz bag shelled frozen soybeans (edamame)
3 cups vegetable or chicken broth
1 16 oz jar salsa verde (green salsa)
6 cups fresh spinach
1/4 cup chopped fresh cilantro
3 avocados, peeled, pitted and chopped
sour cream or plain yogurt (optional)
Cook rice according to package directions set aside. Meanwhile, in pot cook and stir onions and garlic in hot oil for 2 minutes over medium-high heat. Add peppers and celery, cook 5 minutes, until crisp tender. Add edamame and cook 5 minutes. Add broth and salsa verde; bring to boiling. Reduce heat and simmer uncovered , 15 minutes. Stir in spinach; cook about 1 minute, until wilted. Removed from heat; stir in cilantro and avocados. Serve over rice. Top with sour cream and remaining avocado.
Makes 8 servings. This does take a bit of prep time around 25 min (there is a lot of cutting) same amount of time cooking 25 min.
Recipe from Better Homes and Garden October 2011 issue.
Thursday, September 29, 2011
A great fall dish
It has been a while since I posted on this blog. Summer was hot and busy. However this is my favorite time of the year to cook. I love fall menus and all the fall produce recipes that come out. My Better Homes and Gardens magazine came last week and I had to try this pumpkin mac and cheese. I love pumpkin and thought this would be a fun new twist on the classic. We tried it last night and we all liked it. I love it because the pumpkin and the fontina cheese makes it all so creamy. The sage gives it such great and unexpected taste. I also loved the orange fall color of the cheese and pumpkin mixture. The only thing I would add to this recipe is a little more salt and pepper to taste before eating. The cheese and pumpkin mixture are a little more mild than the regular cheddar cheese version.
Pumpkin Mac and Cheese
2 cups dried elbow macaroni
2 Tbsp. butter
2 Tbsp. all purpose flour
1 cup whipping cream
1 cup milk
4 oz. Fontina cheese, shredded (1 cup)
1 15 oz can pumpkin
1 Tbsp. snipped fresh sage, crushed or 1/2 tsp dried sage,crushed
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 Tbsp. olive oil
sage leaves
Preheat oven to 350. Cook pasta in a large pot following package directions:drain. Return to pot.
In medium saucepan melt butter over medium heat. Stir in flour, 1/2 tsp salt, and 1/2 tsp ground black pepper. Add cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in Fontina, pumpkin, and sage until cheese is melted. Stir sauce into pasta. Transfer to ungreased 2-quart rectangular baking dish.
In bowl(or food processor) combine bread crumbs, Parmesan, nuts and oil: sprinkle over pasta. Bake uncovered, 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. Garnish with sage.
The taste might be a little mild so salt and pepper to taste before eating.
Recipe from the Better Homes and Gardens October 2011 issue.
2 Tbsp. butter
2 Tbsp. all purpose flour
1 cup whipping cream
1 cup milk
4 oz. Fontina cheese, shredded (1 cup)
1 15 oz can pumpkin
1 Tbsp. snipped fresh sage, crushed or 1/2 tsp dried sage,crushed
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 Tbsp. olive oil
sage leaves
Preheat oven to 350. Cook pasta in a large pot following package directions:drain. Return to pot.
In medium saucepan melt butter over medium heat. Stir in flour, 1/2 tsp salt, and 1/2 tsp ground black pepper. Add cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in Fontina, pumpkin, and sage until cheese is melted. Stir sauce into pasta. Transfer to ungreased 2-quart rectangular baking dish.
In bowl(or food processor) combine bread crumbs, Parmesan, nuts and oil: sprinkle over pasta. Bake uncovered, 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. Garnish with sage.
The taste might be a little mild so salt and pepper to taste before eating.
Recipe from the Better Homes and Gardens October 2011 issue.
Thursday, February 24, 2011
Tuna Alla Puttanesca
2 cans tuna drained and flaked
2 cups dry bow tie pasta
4 tablespoons olive oil
3 garlic cloves
1 small red onion, chopped
1 can (14oz) diced tomatoes in juice
1 cup white cooking wine
3 tablespoon capers. drained
1 tablespoon chopped Rosemary
1 teaspoon ground black pepper
salt to taste
2 tablespoon Italian parsley
freshly grated Parmesan cheese
Prepare pasta meanwhile place oil in large skillet over medium heat. Add garlic and onions and saute for 5 minutes. Add tomatoes and juice, wine, capers, rosemary and pepper to onions and garlic. Raise heat to high heat and cook for 3-4 min or until the sauce thickens slightly. Salt to taste. Add tuna and pasta to sauce,stir to combine. Stir in parsley. Spoon onto plates and garnish each serving with cheese. Serves 6.
2 cups dry bow tie pasta
4 tablespoons olive oil
3 garlic cloves
1 small red onion, chopped
1 can (14oz) diced tomatoes in juice
1 cup white cooking wine
3 tablespoon capers. drained
1 tablespoon chopped Rosemary
1 teaspoon ground black pepper
salt to taste
2 tablespoon Italian parsley
freshly grated Parmesan cheese
Prepare pasta meanwhile place oil in large skillet over medium heat. Add garlic and onions and saute for 5 minutes. Add tomatoes and juice, wine, capers, rosemary and pepper to onions and garlic. Raise heat to high heat and cook for 3-4 min or until the sauce thickens slightly. Salt to taste. Add tuna and pasta to sauce,stir to combine. Stir in parsley. Spoon onto plates and garnish each serving with cheese. Serves 6.
Turkey Burgers
1 pound ground turkey
1/2 cup seasoned dry bread crumbs
1/2 cup diced green bell pepper
1/4 cup finely chopped onion or 4 green onions
1 garlic clove, minced
1 egg white
Combine all ingredients in small bowl and mix until well combined. Form into patties 1/2 inch thick. Grill patties turning once for 12-14 min or until internal temperature reaches 160 degrees and no longer pink in the center.
Put on toasted buns with mayo, lettuce and tomatoes.
1/2 cup seasoned dry bread crumbs
1/2 cup diced green bell pepper
1/4 cup finely chopped onion or 4 green onions
1 garlic clove, minced
1 egg white
Combine all ingredients in small bowl and mix until well combined. Form into patties 1/2 inch thick. Grill patties turning once for 12-14 min or until internal temperature reaches 160 degrees and no longer pink in the center.
Put on toasted buns with mayo, lettuce and tomatoes.
Wednesday, February 23, 2011
Shepherd's Salad
3 Roma tomatoes, chopped
2 cucumbers seeded and chopped
1 bunch parsley, leaves picked not chopped
1/2 cup halved black olives
1/2 small red onion, chopped
2 tablespoon cider vinegar
2 tablespoon lemon juice
4 tablespoon olive oil
salt and pepper to taste
8 ounce feta cheese diced
Toss all ingredients minus feta. Let sit at room temperature up to one hour. Toss in feta cheese just before serving. Adjust seasoning if necessary
2 cucumbers seeded and chopped
1 bunch parsley, leaves picked not chopped
1/2 cup halved black olives
1/2 small red onion, chopped
2 tablespoon cider vinegar
2 tablespoon lemon juice
4 tablespoon olive oil
salt and pepper to taste
8 ounce feta cheese diced
Toss all ingredients minus feta. Let sit at room temperature up to one hour. Toss in feta cheese just before serving. Adjust seasoning if necessary
Saturday, February 19, 2011
Eggplant Parmesan
1 medium eggplant sliced
1 egg beaten with 2 tablepoons milk
Dried Italian bread crumbs
Olive oil
24 ounce jar of your favorite spaghetti sauce
Pinch of dried oregano
1 clove of garlic, crushed
1/2 pound shredded mozzarella
1 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees. Slice washed eggplant 1/2 inch thick. Place egg mixture and breadcrumbs each in a shallow bowl. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn them and bake for another 15 min. When done they should be browned on both sides. Set aside.
In saucepan mix sauce,garlic and oregano to taste and warm through, In baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with mozzarella and sauce until all is used. Top with Parmesan cheese and bake fore about 20 min. Serve hot.
This is a great recipe to introduce eggplant.It is good with all the sauce and cheese and I loved the aroma that the eggplant gave off as it was cooking.
1 egg beaten with 2 tablepoons milk
Dried Italian bread crumbs
Olive oil
24 ounce jar of your favorite spaghetti sauce
Pinch of dried oregano
1 clove of garlic, crushed
1/2 pound shredded mozzarella
1 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees. Slice washed eggplant 1/2 inch thick. Place egg mixture and breadcrumbs each in a shallow bowl. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn them and bake for another 15 min. When done they should be browned on both sides. Set aside.
In saucepan mix sauce,garlic and oregano to taste and warm through, In baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with mozzarella and sauce until all is used. Top with Parmesan cheese and bake fore about 20 min. Serve hot.
This is a great recipe to introduce eggplant.It is good with all the sauce and cheese and I loved the aroma that the eggplant gave off as it was cooking.
Orange Chicken
Sauce
1 1/2 cup water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoon soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
2 tablespoons chopped green onions
1-2 tablespoons cornstarch
1 1/2 teaspoon water or more as needed
Chicken
2 boneless skinless chicken breasts. Cut into 1/2 inch pieces
1 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 teaspoon sesame oil (optional)
Pour 1 1/2 cup water, orange juice, lemon juice, rice vinegar and soy sauce into saucepan and set over med/high heat. Stir in orange zest, brown sugar, ginger, garlic and onion. Bring to a boil. Remove from heat cool 10-15 min.
Place chicken pieces into resealable plastic bag. When contents of saucepan have cooled pour one cup of sauce in bag reserving the remaining sauce. Seal the bag and put in fridge for at least 2 hours. Once chilled fill another plastic bag with flour, salt and pepper. Place chicken pieces in bag and shake to coat. Heat oils in wok over medium heat add floured chicken pieces. Cook until brown on each side. Remove from wok and put in small casserole dish and keep warm in a warm oven while making the sauce. Add sauce to wok and bring to a boil. Meanwhile combine cornstarch and water. Once sauce is boiling turn down the heat and add the cornstarch. Let simmer for 5 min. If sauce is not thick enough mix and add more cornstarch mixture till it reaches desired thickness. When sauce is done pour over chicken. Serve over rice.
Great with a side of broccoli or stir fried vegetables (red pepper, green pepper, water chestnuts, baby corn)
*This recipe needs a little time planning ahead due to the marinating time.
I love orange chicken when we go out to eat but it is usually too spicy. This one is not spicy at all and has a great orange taste. If you like a little spice add some red pepper flakes to the sauce to give it some heat.
1 1/2 cup water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoon soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
2 tablespoons chopped green onions
1-2 tablespoons cornstarch
1 1/2 teaspoon water or more as needed
Chicken
2 boneless skinless chicken breasts. Cut into 1/2 inch pieces
1 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 teaspoon sesame oil (optional)
Pour 1 1/2 cup water, orange juice, lemon juice, rice vinegar and soy sauce into saucepan and set over med/high heat. Stir in orange zest, brown sugar, ginger, garlic and onion. Bring to a boil. Remove from heat cool 10-15 min.
Place chicken pieces into resealable plastic bag. When contents of saucepan have cooled pour one cup of sauce in bag reserving the remaining sauce. Seal the bag and put in fridge for at least 2 hours. Once chilled fill another plastic bag with flour, salt and pepper. Place chicken pieces in bag and shake to coat. Heat oils in wok over medium heat add floured chicken pieces. Cook until brown on each side. Remove from wok and put in small casserole dish and keep warm in a warm oven while making the sauce. Add sauce to wok and bring to a boil. Meanwhile combine cornstarch and water. Once sauce is boiling turn down the heat and add the cornstarch. Let simmer for 5 min. If sauce is not thick enough mix and add more cornstarch mixture till it reaches desired thickness. When sauce is done pour over chicken. Serve over rice.
Great with a side of broccoli or stir fried vegetables (red pepper, green pepper, water chestnuts, baby corn)
*This recipe needs a little time planning ahead due to the marinating time.
I love orange chicken when we go out to eat but it is usually too spicy. This one is not spicy at all and has a great orange taste. If you like a little spice add some red pepper flakes to the sauce to give it some heat.
Monday, February 7, 2011
The best meal planning sheet
I devote at least one afternoon to planning meals. I usually end up with three different lists. One listing my meals for the week. One for the ingredients needed for those dishes and one made to restock my pantry. I end up taking all those lists to make one big shopping list for the store. It was kinda crazy so when I found this list in the Jan 2011 issue of Real Simple magazine I ripped it out and copied it several times. It has been a lifesaver. Easy to plan and shop for the meals, I mean all you do is have to go down the list in each category! It is also great for keeping record of the meals that we had and what weeks.
You can go here to download your own copy. I made a couple of changes to fit my schedule. I don't commit the meals to certain days because some days I feel like an easier recipes and some days I feel like cooking so I leave the day blank to give me more freedom. It is just nice to have my meals and my shopping list in one. Thought I would share. I think meal planning the hardest part of cooking so something to make it all easier is nice.
A example of my list.
You can go here to download your own copy. I made a couple of changes to fit my schedule. I don't commit the meals to certain days because some days I feel like an easier recipes and some days I feel like cooking so I leave the day blank to give me more freedom. It is just nice to have my meals and my shopping list in one. Thought I would share. I think meal planning the hardest part of cooking so something to make it all easier is nice.
A example of my list.
Macaroni Salad
2 cups uncooked shell macaroni
2 cups frozen peas
2 cups finely, diced celery
2 green onions, thinly sliced
1 shallot*, thinly sliced
1 cup mayonaise
3 tablespoons evaporated milk or half and half
salt and ground pepper
fresh dill, chopped to taste
Cook macaroni. Drain and rinse and transfer to large bowl. Thaw peas and drain well add to macaroni, Add celery, green onions, shallot, mayonnaise, evaporated milk to macaroni and peas. Add fresh dill, salt and pepper to taste. Refrigerate until ready to serve. This tastes the best if chilled for at least an hour.
*1/4 cup red onion can be substituted for the shallots. We love onions so I usually do both the shallots and red onion.
To make it a Tuna Macaroni salad add 1-2 cans drained and flaked tuna when adding the onions and such.
With or without the tuna this salad is great on rolls as a sandwich. Serves 8.
2 cups frozen peas
2 cups finely, diced celery
2 green onions, thinly sliced
1 shallot*, thinly sliced
1 cup mayonaise
3 tablespoons evaporated milk or half and half
salt and ground pepper
fresh dill, chopped to taste
Cook macaroni. Drain and rinse and transfer to large bowl. Thaw peas and drain well add to macaroni, Add celery, green onions, shallot, mayonnaise, evaporated milk to macaroni and peas. Add fresh dill, salt and pepper to taste. Refrigerate until ready to serve. This tastes the best if chilled for at least an hour.
*1/4 cup red onion can be substituted for the shallots. We love onions so I usually do both the shallots and red onion.
To make it a Tuna Macaroni salad add 1-2 cans drained and flaked tuna when adding the onions and such.
With or without the tuna this salad is great on rolls as a sandwich. Serves 8.
Tuna and White Bean Salad
5 oz canned Tuna, drained and flaked
1 garlic clove, minced or 1 tsp of garlic paste
1 Tablespoon lemon juice
2 Tablespoon olive oil
1 can white beans, drained and rinsed
1/2 red bell pepper, cubed
1/4 cup chopper red onion
fresh basil, chopped to taste
Salt and Pepper to taste
Lemon zest
Mince garlic and mash to a paste with the back of a spoon. Mix garlic paste with lemon juice, salt and pepper and slowly whisk in olive oil. Toss red pepper, onion, and beans together. Break apart tuna and mix into bean mixture. Add dressing and toss well. Add basil just before serving.
I put this on top of lettuce but would also be great in a wrap or a pita. I used what I had vegetable wise when I first made it using tomatoes and green onions in place of red pepper and red onion it was still tasty.
recipe from http://www.tunathewonderfish.com/cookbook/ where they have a more fun Tuna recipes.
1 garlic clove, minced or 1 tsp of garlic paste
1 Tablespoon lemon juice
2 Tablespoon olive oil
1 can white beans, drained and rinsed
1/2 red bell pepper, cubed
1/4 cup chopper red onion
fresh basil, chopped to taste
Salt and Pepper to taste
Lemon zest
Mince garlic and mash to a paste with the back of a spoon. Mix garlic paste with lemon juice, salt and pepper and slowly whisk in olive oil. Toss red pepper, onion, and beans together. Break apart tuna and mix into bean mixture. Add dressing and toss well. Add basil just before serving.
I put this on top of lettuce but would also be great in a wrap or a pita. I used what I had vegetable wise when I first made it using tomatoes and green onions in place of red pepper and red onion it was still tasty.
recipe from http://www.tunathewonderfish.com/cookbook/ where they have a more fun Tuna recipes.
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