I will admit right now that there was a point at which the scale and I were friends. After I got pregnant with my third baby, our relationship became somewhat strained. And now, as I visit every day, I usually leave in a bit of a huff. I fondly remember our happy times together--the scale and me--and I am looking forward to having a great relationship once again. Therefore, my current challenge, as it relates to this blog, is to find amazing low-fat, calorie-counter's-dream recipes. And, I will admit, this task does seem a little on the big deal side of things. (I would say big FAT deal, but that's what we're trying to get away from...) So, it's with this new goal in mind that I created tonight's recipe. I know that I'm not the first person to combine these ingredients in this manner. But, since I made it up tonight, sans recipe, I'm going to call it an original.
(Now, imagine a great pic here. OK--well, mediocre. Oh wait--that's what WOULD have been here if my camera battery hadn't died yesterday.)
Philly Chicken and Pasta
Servings: 4
2 large bell peppers
1 large onion
1 tsp. olive oil
2 cloves garlic, minced (or pressed)
1/2 lb. boneless skinless chicken breast
4 oz. neufatchel cheese (lite cream cheese)
1 cp. chicken stock
salt and pepper
8 oz. whole wheat spaghetti, prepared according to package directions
Chop bell peppers into thin slices. Cut onion in half, then into thin slices (half-moons). Heat 1 tsp. olive oil in large skillet; add peppers and onions; saute until soft. Add garlic; saute for about a minute. Slice chicken into very thin bite-sized pieces and add to pepper mixture. Cook until no pink is left on chicken. Add cream cheese and about 1/4 cup of stock. Stir for a minute. Add stock, about 1/4 cup at a time and stir until cream cheese is completely melted and incorporated into stock. Add salt and pepper to taste. If a thinner sauce is desired, add more stock about 2 Tbls. at a time until desired consistenct is reached. Serve over hot spaghetti.
NOTES: I used both a red and a yellow bell pepper. I prefer their sweetness over the bitterness of the green.
In the end, I probably used a little over 1 cup of stock. I wanted a little more sauce and figured it was a lower-calorie way to cut the cream cheese a little more.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
November 15, 2010
November 10, 2010
Black Beans and Rice
What kind of lame food blog is this anyway? Doesn't she know she's supposed to actually POST recipes? Not just collect them. Not just prepare them and never talk about it. Ahh, well, we can't all be terrific food bloggers, right?
I can't believe it's been nearly two months since I last posted! I guess that's what I get for involving myself in a musical and then starting to work with the Young Women at church. But finally, FINALLY, life is slowing down a little. And I'm hoping that will mean a little more posting. I'm sure that most of what I post for the next few weeks will be something we tried out long, long ago. And, therefore, I'll be able to offer a slightly tempered review of each recipe. Is this a benefit? Not sure. As for pictures, some have them, most don't. Oh well. I'll take what I can get at this point. Lucky for you, this one has a picture!
I love beans. I believe I have said that before on this blog, and I'll probably say it again. When I found this recipe on My Kitchen Cafe, I couldn't wait to give it a try! And, Oh. Boy. This recipe truly stands out in my mind. Of the many I have in the queue, this one was definitely a favorite. It was full of flavor and incredibly satisfying--but completely simple to make. Thus, it has already gone into the "Favorites" folder. Oh, and I should also mention that Mel at My Kitchen Cafe adapted it from the Weight Watchers New Complete Cookbook. So it's completely calorie friendly--which we all need around the holiday season!
Black Beans and Rice
Yield: 4-6 servings
4 tsp. olive oil
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (16-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 1/2 cups low-sodium chicken broth
3/4 tsp. dried thyme
1 bay leaf
1/2 tsp. dried oregano
1/2 cup water
2 Tbls. finely chopped fresh cilantro
Salt and freshly ground pepper, to taste
In medium saucepan, heat oil over medium heat. Add bell pepper, onion, and garlic; saute, stirring often, until vegetables are soft and tender. Stir in beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to boil. Reduce heat and simmer, stirring occasionally, until sauce thickens and vegetables are tender, about 45 minutes. If mixture becomes too thick, add 1-2 Tbls. hot water to thin to desired consistency.
Stir in cilantro and season with salt and pepper; discard bay leaf. Serve over hot rice.
NOTES: I didn't use low-sodium chicken broth. Just used less salt at the end. And, I can't find anything but ground thyme anywhere, so I'm usually light-handed when I add the thyme. Plus, I think ground thyme tastes a little like dust. And no one likes the taste of dust in their food.
I can't believe it's been nearly two months since I last posted! I guess that's what I get for involving myself in a musical and then starting to work with the Young Women at church. But finally, FINALLY, life is slowing down a little. And I'm hoping that will mean a little more posting. I'm sure that most of what I post for the next few weeks will be something we tried out long, long ago. And, therefore, I'll be able to offer a slightly tempered review of each recipe. Is this a benefit? Not sure. As for pictures, some have them, most don't. Oh well. I'll take what I can get at this point. Lucky for you, this one has a picture!
Black Beans and Rice
Yield: 4-6 servings
4 tsp. olive oil
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (16-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 1/2 cups low-sodium chicken broth
3/4 tsp. dried thyme
1 bay leaf
1/2 tsp. dried oregano
1/2 cup water
2 Tbls. finely chopped fresh cilantro
Salt and freshly ground pepper, to taste
In medium saucepan, heat oil over medium heat. Add bell pepper, onion, and garlic; saute, stirring often, until vegetables are soft and tender. Stir in beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to boil. Reduce heat and simmer, stirring occasionally, until sauce thickens and vegetables are tender, about 45 minutes. If mixture becomes too thick, add 1-2 Tbls. hot water to thin to desired consistency.
Stir in cilantro and season with salt and pepper; discard bay leaf. Serve over hot rice.
NOTES: I didn't use low-sodium chicken broth. Just used less salt at the end. And, I can't find anything but ground thyme anywhere, so I'm usually light-handed when I add the thyme. Plus, I think ground thyme tastes a little like dust. And no one likes the taste of dust in their food.
July 15, 2010
Pepperoncini Beef
I'll be honest, I don't know how to start this post. This Pepperoncini Beef has me nearly speechless. Really. It is an incredibly simple recipe, yet packs in so much flavor. And it has become a favorite around these parts--one of those meals that I will make again and again.
I originally saw this recipe on "My Muffin Thursdays" (which has recently changed to One Lovely Life). And, since I like to share random stories, here's a story for you: It's been about a year since I started finding recipes on My Muffin Thursdays (MMT). The hostess was from UT, had a husband in school, etc. Just like we were a few short months before. The world, when connected through Utah, is so small that I wondered if I knew this person or if we knew some of the same people. A few months ago, one of my former neighbors (and good friend), mentioned that the hostess on MMT was her former neighbor as well. Turns out that we moved out as they were moving in. All I can say is that it really is a small world after all.
Pepperoncini Beef
2.5 lbs. beef roast
1/2 jar pepperoncinis (16 oz.)
1 cup beef broth
Salt and pepper to taste
Sandwich buns
Provolone cheese
Trim visible fat from your roast. Season with salt and pepper. Place in slow cooker. Add pepperoncinis, about 1/4 cup of brine from pepperoncini jar, and beef broth. Cook on low 7-8 hours.
Remove pepperonicinis from slow cooker; slice or chop. Shred beef; add pepperoncinis back to slow cooker.
Toast sandwich buns. Top with beef then cheese.
NOTES: You can use any cheese that you like. I do suggest staying away from cheddar, though, as it would probably overpower the beef. And, I brush the buns with my Sotto Voce garlic olive oil before toasting. It gives it just a little more flavor, (not that it really needs much more). You could toast them and then rub them with garlic if you feel so inclined. My mouth is seriously watering just typing this recipe up. I wish we were having this for dinner tonight!
I originally saw this recipe on "My Muffin Thursdays" (which has recently changed to One Lovely Life). And, since I like to share random stories, here's a story for you: It's been about a year since I started finding recipes on My Muffin Thursdays (MMT). The hostess was from UT, had a husband in school, etc. Just like we were a few short months before. The world, when connected through Utah, is so small that I wondered if I knew this person or if we knew some of the same people. A few months ago, one of my former neighbors (and good friend), mentioned that the hostess on MMT was her former neighbor as well. Turns out that we moved out as they were moving in. All I can say is that it really is a small world after all.
2.5 lbs. beef roast
1/2 jar pepperoncinis (16 oz.)
1 cup beef broth
Salt and pepper to taste
Sandwich buns
Provolone cheese
Trim visible fat from your roast. Season with salt and pepper. Place in slow cooker. Add pepperoncinis, about 1/4 cup of brine from pepperoncini jar, and beef broth. Cook on low 7-8 hours.
Remove pepperonicinis from slow cooker; slice or chop. Shred beef; add pepperoncinis back to slow cooker.
Toast sandwich buns. Top with beef then cheese.
NOTES: You can use any cheese that you like. I do suggest staying away from cheddar, though, as it would probably overpower the beef. And, I brush the buns with my Sotto Voce garlic olive oil before toasting. It gives it just a little more flavor, (not that it really needs much more). You could toast them and then rub them with garlic if you feel so inclined. My mouth is seriously watering just typing this recipe up. I wish we were having this for dinner tonight!
July 13, 2010
Floating Tacos
Last year, my friend mentioned that she was making freezer meals before her baby came. She took an entire Saturday to cook and stock her freezer so her family would actually have food while she was out of commission. I was thoroughly impressed. And, of course, knowing that my baby was coming a few months later, I checked out her recipes. Not that I stocked my freezer before my baby came. When I'm pregnant, I feel accomplished if I shower and get dressed in the same day. That and my baby came a little sooner than I planned. But if I had stocked my freezer, this would have been in there, (with a few adjustments).
Floating Tacos
Servings: A LOT (See notes)
(Adapted from Just Because I am Me)
1 lb. hamburger
1 onion, chopped
2 cloves garlic, crushed
1 can tomato sauce (8 oz)
1 can tomato paste (6oz.)
3 cups water
2 cans kidney beans
1 cup uncooked rice
1 T. sugar
1 T. cumin
1 T. oregano
1 T. chili powder
Salt and pepper to taste
Saute meat and onion in large saucepan (or dutch oven) until onion is tender. Add tomato sauce, paste, water, beans, and rice. Stir in sugar, cumin, oregano, chili powder; bring to boil. Cover; reduce heat to low. Simmer for 30 min., (or so) stirring occasionally until rice is fully cooked. Add water as needed if mixture becomes too thick.
Serve over Fritos and top with lettuce, cheese, tomatoes, olives, and Ranch Sauce (recipe below).
Ranch Sauce
1 cup Ranch dressing
1 cup sour cream
Mix thoroughly.
NOTES: While I thought this was pretty good, I thought that it lacked SPICE. I'm not talking "burn your mouth" spice--I'm not into that. But, it just needed some more intense flavors. And, I would most likely leave out the sugar. When I used the leftovers, I added about 1/4 cup taco seasoning. It was good--but, once again, could have used even more spice.
This makes a TON of food. It made 2 meals for our family, (with leftovers), in addition to a meal for another family of 4. It's a great one to make ahead and freeze for easy meals later.
Oh--and the ranch sauce? It reminded me of an amazing cucumber dressing from Romeo's in Gilbert, AZ. Aadd some chopped green onions and finely chopped cucumber to your leftover sauce. Then use as a dip for soft, warm pita bread. Or french fries. Or really anything. It's that good.
Floating Tacos
Servings: A LOT (See notes)
(Adapted from Just Because I am Me)
1 lb. hamburger
1 onion, chopped
2 cloves garlic, crushed
1 can tomato sauce (8 oz)
1 can tomato paste (6oz.)
3 cups water
2 cans kidney beans
1 cup uncooked rice
1 T. sugar
1 T. cumin
1 T. oregano
1 T. chili powder
Salt and pepper to taste
Saute meat and onion in large saucepan (or dutch oven) until onion is tender. Add tomato sauce, paste, water, beans, and rice. Stir in sugar, cumin, oregano, chili powder; bring to boil. Cover; reduce heat to low. Simmer for 30 min., (or so) stirring occasionally until rice is fully cooked. Add water as needed if mixture becomes too thick.
Serve over Fritos and top with lettuce, cheese, tomatoes, olives, and Ranch Sauce (recipe below).
Ranch Sauce
1 cup Ranch dressing
1 cup sour cream
Mix thoroughly.
NOTES: While I thought this was pretty good, I thought that it lacked SPICE. I'm not talking "burn your mouth" spice--I'm not into that. But, it just needed some more intense flavors. And, I would most likely leave out the sugar. When I used the leftovers, I added about 1/4 cup taco seasoning. It was good--but, once again, could have used even more spice.
This makes a TON of food. It made 2 meals for our family, (with leftovers), in addition to a meal for another family of 4. It's a great one to make ahead and freeze for easy meals later.
Oh--and the ranch sauce? It reminded me of an amazing cucumber dressing from Romeo's in Gilbert, AZ. Aadd some chopped green onions and finely chopped cucumber to your leftover sauce. Then use as a dip for soft, warm pita bread. Or french fries. Or really anything. It's that good.
June 23, 2010
Buttermilk Corn Muffins: Updated
When I was pregnant with Clayton last year, I had a hankering for corn bread one evening. I decided that the people who make corn meal are probably a pretty good resource for corn bread, and I gave the recipe on the box a try. And we haven't looked back once.
If you like a savory, dense cornbread, then keep looking. This cornbread is moist and sweet--in fact, we sometimes call it corn cake because of the sweetness and texture.
Sweet Buttermilk Corn Bread
(Adapted from the side panel of Alber's Corn Meal)
Makes 1 8x8 pan
1 1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup cornmeal (white or yellow)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup milk
2 large eggs, slightly beaten
1/3 cup vegetable oil
3 Tbls butter, melted
Combine flour, sugar, cornmeal, baking powder, and salt in medium bowl. In small bowl, combine milk, eggs, oil, and butter. Stir wet ingredients into dry ingredients just until moistened. Pour into greased baking pan.
Bake 35 min. at 350 degrees or until toothpick comes out clean.
NOTES: Sometimes, I substitute brown sugar for 1/2 of the sugar. Changes the flavor just a bit. And, I usually sift my flour through a mesh strainer. That disintigrates any flour lumps. One more thing--this is a quick bread. You don't want to overmix it. (See my explanation in "Banana Crumb Muffins".) For muffins, reduce baking time to about 20 min. It makes about 12.
Extra Notes: (July 6, 2010) Recently, I adapted this recipe to use buttermilk. It is HEAVENLY! It makes the texture so much lighter and fluffier. You would seriously be missing out if you didn't try it! BUT--if you want to make it with plain milk, omit the baking soda and increase the baking powder to 1 Tbls.
If you like a savory, dense cornbread, then keep looking. This cornbread is moist and sweet--in fact, we sometimes call it corn cake because of the sweetness and texture.
Sweet Buttermilk Corn Bread
(Adapted from the side panel of Alber's Corn Meal)
Makes 1 8x8 pan
1 1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup cornmeal (white or yellow)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup milk
2 large eggs, slightly beaten
1/3 cup vegetable oil
3 Tbls butter, melted
Combine flour, sugar, cornmeal, baking powder, and salt in medium bowl. In small bowl, combine milk, eggs, oil, and butter. Stir wet ingredients into dry ingredients just until moistened. Pour into greased baking pan.
Bake 35 min. at 350 degrees or until toothpick comes out clean.
NOTES: Sometimes, I substitute brown sugar for 1/2 of the sugar. Changes the flavor just a bit. And, I usually sift my flour through a mesh strainer. That disintigrates any flour lumps. One more thing--this is a quick bread. You don't want to overmix it. (See my explanation in "Banana Crumb Muffins".) For muffins, reduce baking time to about 20 min. It makes about 12.
Extra Notes: (July 6, 2010) Recently, I adapted this recipe to use buttermilk. It is HEAVENLY! It makes the texture so much lighter and fluffier. You would seriously be missing out if you didn't try it! BUT--if you want to make it with plain milk, omit the baking soda and increase the baking powder to 1 Tbls.
June 21, 2010
Father's Day: 3 recipes in one
I am going to start this post with an apology. By the time we served dinner on Father's Day, I was too hungry to take a pic. So, you are just going to have to use your imagination with this one...
Originally, Ryan was planning to make a smoked brisket for Father's Day. I was all for it. Less planning and work on my part. However, when we saw that the weather was going to be rainy and cold all weekend, we scrapped that idea. Instead, Ryan requested the following:
I was reminded that just before we moved, my friend Anna Marie made us pot roast for dinner one evening. It was seriously the BEST pot roast I had ever tasted and I demanded her recipe. Turns out it was Pioneer Woman's Pot Roast. So, that's where I went for Ryan's roast. Because I forgot to add beef broth to my grocery list, I used 2 cans of chicken broth with 3 beef bullion cubes. (Again. Has anyone else realized yet that these things are more the norm than the exception?) I have to say, though, it was still absolutely fabulous. This recipe has become my absolute favorite Sunday Roast recipe.
And, going back to the whole forgetfulness thing, I'll tell you about our Father's Day jello. We painted our kitchen (red, of course) on Saturday. Since it was drying overnight, we had a lot to put away on Sunday morning. Between assembling the kitchen, getting all 5 of us ready for church, and prepping food, we had a very busy morning. And, I didn't get a ton of time to prep food prior to our 11 o'clock church meeting. I made our "Tropical Fusion" jello and put it in the fridge to wait for the pineapple tidbits and chopped maraschino cherries to go in. When we got home from church, I realized that I had forgotten to stir the fruit into the jello. By that time, the jello was completely set. Instead of serving the fruit on top, I broke up the smooth, solid jello and stirred in the fruit bits. And then I prepared a small box of peach jello (what I had on hand) according to the "Speed Set" directions, then stirred it into the Tropical Fusion and fruit. By dinner time, the jello was set beautifully--once again smooth and beautiful. The flavors blended perfectly and it was quite tasty.
OK. Last one. I love watching Alton Brown. And I consider it quite fortunate that I happened to catch his "Gold Cake" episode sometime last week. When it came time to make Ryan's yellow cake, I knew I had to give Alton's recipe a try. Ryan described the cake as "Alton Inspired" because I had to make a few subs. First of all, I didn't have an accurate kitchen scale. So, I wasn't able to weigh the ingredients. Secondly, I didn't have cake flour. I subbed all-purpose flour. (1 cup cake flour = 1 cup minus 2 Tbls AP flour) And thirdly, I eyeballed the vanilla and accidentally added way too much. This being said, it was not my favorite yellow cake. I thought the butter flavored shortening and too much vanilla gave it an artificial flavor. And it was a little dry and not very sweet. Next time, I think I'll switch back to "David's Yellow Cake" from allrecipes.com. That's my favorite so far.
There you have it. I hope your Father's Day was as tasty as ours was!
Originally, Ryan was planning to make a smoked brisket for Father's Day. I was all for it. Less planning and work on my part. However, when we saw that the weather was going to be rainy and cold all weekend, we scrapped that idea. Instead, Ryan requested the following:
Pot roast with carrots and onions
Mashed potatoes and gravy
Steamed broccoli
Jello
Rolls
Yellow cake with strawberries and cream
(OK--I decided to have mashed potatoes and jello. It just went!)
(The explanation paragraphs are color coded to match the colored items on the menu.)
I was reminded that just before we moved, my friend Anna Marie made us pot roast for dinner one evening. It was seriously the BEST pot roast I had ever tasted and I demanded her recipe. Turns out it was Pioneer Woman's Pot Roast. So, that's where I went for Ryan's roast. Because I forgot to add beef broth to my grocery list, I used 2 cans of chicken broth with 3 beef bullion cubes. (Again. Has anyone else realized yet that these things are more the norm than the exception?) I have to say, though, it was still absolutely fabulous. This recipe has become my absolute favorite Sunday Roast recipe.
And, going back to the whole forgetfulness thing, I'll tell you about our Father's Day jello. We painted our kitchen (red, of course) on Saturday. Since it was drying overnight, we had a lot to put away on Sunday morning. Between assembling the kitchen, getting all 5 of us ready for church, and prepping food, we had a very busy morning. And, I didn't get a ton of time to prep food prior to our 11 o'clock church meeting. I made our "Tropical Fusion" jello and put it in the fridge to wait for the pineapple tidbits and chopped maraschino cherries to go in. When we got home from church, I realized that I had forgotten to stir the fruit into the jello. By that time, the jello was completely set. Instead of serving the fruit on top, I broke up the smooth, solid jello and stirred in the fruit bits. And then I prepared a small box of peach jello (what I had on hand) according to the "Speed Set" directions, then stirred it into the Tropical Fusion and fruit. By dinner time, the jello was set beautifully--once again smooth and beautiful. The flavors blended perfectly and it was quite tasty.
OK. Last one. I love watching Alton Brown. And I consider it quite fortunate that I happened to catch his "Gold Cake" episode sometime last week. When it came time to make Ryan's yellow cake, I knew I had to give Alton's recipe a try. Ryan described the cake as "Alton Inspired" because I had to make a few subs. First of all, I didn't have an accurate kitchen scale. So, I wasn't able to weigh the ingredients. Secondly, I didn't have cake flour. I subbed all-purpose flour. (1 cup cake flour = 1 cup minus 2 Tbls AP flour) And thirdly, I eyeballed the vanilla and accidentally added way too much. This being said, it was not my favorite yellow cake. I thought the butter flavored shortening and too much vanilla gave it an artificial flavor. And it was a little dry and not very sweet. Next time, I think I'll switch back to "David's Yellow Cake" from allrecipes.com. That's my favorite so far.
There you have it. I hope your Father's Day was as tasty as ours was!
June 18, 2010
Carb Loading: Pasta with Creamy Bacon and Pea Sauce
Now that Ryan's marathon is in a little over a week, I've finally put myself together enough to post Carb Loading on Friday! Tonight will be my last Friday night pasta for a while. Next week, Ryan's brother is making his delicious lasagna for the pre-marathon meal. We're looking forward to that! And then there will be no more need to carb load the night before long Saturday morning runs. (Which I'm OK with--the whole pasta every Friday night is starting to get a little too routine for my culinary tastes.)
On to the recipe. This recipe sounds AMAZING. And that's what I thought when I bookmarked it. And, that's what my father-in-law said when he read the recipe sitting on my counter. In reality, it wasn't amazing. I'm not sure why. It could have easily been my techniques or substitutions, but something about it just didn't jive well for us. I'm not saying it was gross. (I wouldn't post a gross recipe on here.) But, it just wasn't anything to write home about. And that, my friends, is the entire point of this blog. We tried something new and decided it just wasn't our thing. However, it might be your thing. Let me know if it is.
Pasta with Creamy Bacon and Pea Sauce
(Adapted from Jamie Oliver's Food Revolution Cookbook)
Serves 4
1 lb. small shaped pasta
1-2 Tbls olive oil
1-2 Tbls butter
10 slices bacon or pancetta, cut into short thin strips
2 cups frozen peas
2 heaping Tbls creme fraiche
1 small bunch mint, finely chopped
salt and pepper
juice of one lemon
6 oz. parmesan cheese
Boil a large pot of well-salted water. Add pasta. While pasta is cooking, melt olive oil and butter in saute pan; add bacon and cook until crispy. Add peas; stir to combine and let peas defrost a little. Add mint and creme fraiche; stir until creme fraiche is melted and peas are coated. Drain pasta; add to pea mixture. Pour lemon juice over top and stir well to combine. Top with parmesan cheese and serve.
NOTES: OK--so I think that our rejection of this dish was probably based on my substitutions. I have a Costco-sized bag of bacon bits. They are useful and add great flavor to so many foods. I didn't want to have to use bacon when the bits, (some of which are just fat), would do just fine. So, I used those instead. I let them cook in the oil/butter for a few minutes. It improved their texture and released some flavor. But, it didn't release much of the grease.
I also didn't happen to have creme fraiche. And, I couldn't find it at my local grocery. I'm sure I could have tried another store--but trucking 3 kids into another store wasn't worth the possibility of creme fraiche. I already had low-fat sour cream, so I used about 1/3 cup of that instead. In hindsight, I probably should have added a little milk to make it more of a sauce than just a coating.
And, apparently, not finding certain ingredients is the story of my life. I couldn't find the fresh mint either. I used dried--although the fresh probably would have improved the taste.
On to the recipe. This recipe sounds AMAZING. And that's what I thought when I bookmarked it. And, that's what my father-in-law said when he read the recipe sitting on my counter. In reality, it wasn't amazing. I'm not sure why. It could have easily been my techniques or substitutions, but something about it just didn't jive well for us. I'm not saying it was gross. (I wouldn't post a gross recipe on here.) But, it just wasn't anything to write home about. And that, my friends, is the entire point of this blog. We tried something new and decided it just wasn't our thing. However, it might be your thing. Let me know if it is.
Pasta with Creamy Bacon and Pea Sauce
(Adapted from Jamie Oliver's Food Revolution Cookbook)
Serves 4
1 lb. small shaped pasta
1-2 Tbls olive oil
1-2 Tbls butter
10 slices bacon or pancetta, cut into short thin strips
2 cups frozen peas
2 heaping Tbls creme fraiche
1 small bunch mint, finely chopped
salt and pepper
juice of one lemon
6 oz. parmesan cheese
Boil a large pot of well-salted water. Add pasta. While pasta is cooking, melt olive oil and butter in saute pan; add bacon and cook until crispy. Add peas; stir to combine and let peas defrost a little. Add mint and creme fraiche; stir until creme fraiche is melted and peas are coated. Drain pasta; add to pea mixture. Pour lemon juice over top and stir well to combine. Top with parmesan cheese and serve.
NOTES: OK--so I think that our rejection of this dish was probably based on my substitutions. I have a Costco-sized bag of bacon bits. They are useful and add great flavor to so many foods. I didn't want to have to use bacon when the bits, (some of which are just fat), would do just fine. So, I used those instead. I let them cook in the oil/butter for a few minutes. It improved their texture and released some flavor. But, it didn't release much of the grease.
I also didn't happen to have creme fraiche. And, I couldn't find it at my local grocery. I'm sure I could have tried another store--but trucking 3 kids into another store wasn't worth the possibility of creme fraiche. I already had low-fat sour cream, so I used about 1/3 cup of that instead. In hindsight, I probably should have added a little milk to make it more of a sauce than just a coating.
And, apparently, not finding certain ingredients is the story of my life. I couldn't find the fresh mint either. I used dried--although the fresh probably would have improved the taste.
June 14, 2010
Cassoulet for Today
I realize that just about everywhere else in the country, you are in the thick of summer. Well, here in the Pacific Northwest, I'm starting to wonder if summer will ever appear. The highs are still in the 60's, (if we're lucky), and pants and a light jacket are still necessary most days. While I can't wait to heap on the summer grillin' and salads, the weather here feels more like fall at the moment. So, when I found this recipe in my recent Taste of Home, it fit the weather and my taste.
I could not get enough of this dish! Seriously. It was a little more time-consuming than other recipes, but OH MY GOODNESS! This was completely worth a little extra work.
Cassoulet for Today
(Adapted from Taste of Home, April/May 2010)
6 boneless skinless chicken thighs
1/4 tsp. salt
1/4 tsp. coarsly ground pepper
1 Tbsp. olive oil, divided
1 large onion, chopped
2 cloves garlic, minced, divided
1/2 cup chicken broth
1 can (14.5 oz) diced tomatoes
1 bay leaf
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
2 cans (15 oz. each) cannellini beans, rinsed and drained
1/4 lb. turkey kielbasa, chopped
1/4 cup real bacon pieces
1/2 cup bread crumbs
1/4 cup minced fresh parsley
Sprinkle chicken with salt and pepper. Brown chicken in 2 tsp. oil in skillet. Remove chicken to medium casserole dish.
In same pan, saute onion in remaining oil until tender. Add 1 clove garlic; cook 1 min. longer. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, bay leaf, rosemary, and thyme; bring to boil. Pour over chicken; cover and bake at 325 degrees for 30 min. Add beans and kielbasa; cover and bake 20-25 min. or until chicken is tender. Discard bay leaf. Stir in bacon.
Combine bread crumbs, parsley, and remaining garlic; sprinkle over cassoulet. Broil 3-4 inches from heat for 2-3 min. or until golden brown.
NOTES: The original recipe calls for fresh herbs. But, since I rarely have those, I used the dried versions instead. It also tells you to stir in the bacon at the end--but you might find, as I did, that it's nearly impossible to stir. So, I just sprinkled mine over the top. And, finally, I served mine with cornbread, (recipe coming soon!).
I could not get enough of this dish! Seriously. It was a little more time-consuming than other recipes, but OH MY GOODNESS! This was completely worth a little extra work.
Cassoulet for Today
(Adapted from Taste of Home, April/May 2010)
6 boneless skinless chicken thighs
1/4 tsp. salt
1/4 tsp. coarsly ground pepper
1 Tbsp. olive oil, divided
1 large onion, chopped
2 cloves garlic, minced, divided
1/2 cup chicken broth
1 can (14.5 oz) diced tomatoes
1 bay leaf
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
2 cans (15 oz. each) cannellini beans, rinsed and drained
1/4 lb. turkey kielbasa, chopped
1/4 cup real bacon pieces
1/2 cup bread crumbs
1/4 cup minced fresh parsley
Sprinkle chicken with salt and pepper. Brown chicken in 2 tsp. oil in skillet. Remove chicken to medium casserole dish.
In same pan, saute onion in remaining oil until tender. Add 1 clove garlic; cook 1 min. longer. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, bay leaf, rosemary, and thyme; bring to boil. Pour over chicken; cover and bake at 325 degrees for 30 min. Add beans and kielbasa; cover and bake 20-25 min. or until chicken is tender. Discard bay leaf. Stir in bacon.
Combine bread crumbs, parsley, and remaining garlic; sprinkle over cassoulet. Broil 3-4 inches from heat for 2-3 min. or until golden brown.
NOTES: The original recipe calls for fresh herbs. But, since I rarely have those, I used the dried versions instead. It also tells you to stir in the bacon at the end--but you might find, as I did, that it's nearly impossible to stir. So, I just sprinkled mine over the top. And, finally, I served mine with cornbread, (recipe coming soon!).
June 8, 2010
Sweet and Spicy Chicken
Now that I've been keeping up with this blog for...what?...2 weeks now, I feel like I'm starting to say the same things over and over about recipes. Here's the form, in case you haven't caught on:
I wanted to try this recipe. We liked it. Hope you like it, too.
I really need to change things up a little. Well, I'll start off by saying that last week, a few days after I made this chicken, my husband took the leftovers to work for lunch. (He was eating it on a salad. Have I mentioned that my husband has lost 30 lbs. in the past few months? He has. Maybe I should eat more salads for lunch.)
Anyway...when he got home that night, he said, "Have you blogged about that chicken yet? Because you need to tell them it's not that great." You have to understand, my husband has, (in the past year or so), gotten a little more into barbecuing. While he's certainly not a pro (yet), he now actually cares about the spices on the meat. So, in his amatuer barbecuer opinion, this spice rub was only alright--really nothing special.
Really? Could I post about something that was only mediocre in his opinion? To be quite honest, I thought it was fine. Sure it wasn't anything out of the ordinary, but as an easy weeknight meal, I thought it was good. After this kind of an introduction, I'm sure you're chomping at the bit to get it on your grill. Well, without further ado, here is the recipe. (Which I found at realmomkitchen.com, and she got from Simple and Delicious.)
Sweet and Spicy Chicken
5 servings
2 Tbls brown sugar
1 Tbls paprika
2 tsp onion powder
1 1/2 tsp salt
1 tsp chili powder
5 boneless skinless chicken breast halves (6 ounces each)
Combine spices. Rub on chicken. Grill until chicken is no longer pink inside.
NOTES: I have no notes on this one. Can you believe it? I had all of the ingredients on hand...and there's not a ton to adjust on this recipe without completely changing it.
I wanted to try this recipe. We liked it. Hope you like it, too.
I really need to change things up a little. Well, I'll start off by saying that last week, a few days after I made this chicken, my husband took the leftovers to work for lunch. (He was eating it on a salad. Have I mentioned that my husband has lost 30 lbs. in the past few months? He has. Maybe I should eat more salads for lunch.)
Anyway...when he got home that night, he said, "Have you blogged about that chicken yet? Because you need to tell them it's not that great." You have to understand, my husband has, (in the past year or so), gotten a little more into barbecuing. While he's certainly not a pro (yet), he now actually cares about the spices on the meat. So, in his amatuer barbecuer opinion, this spice rub was only alright--really nothing special.
Really? Could I post about something that was only mediocre in his opinion? To be quite honest, I thought it was fine. Sure it wasn't anything out of the ordinary, but as an easy weeknight meal, I thought it was good. After this kind of an introduction, I'm sure you're chomping at the bit to get it on your grill. Well, without further ado, here is the recipe. (Which I found at realmomkitchen.com, and she got from Simple and Delicious.)
Sweet and Spicy Chicken
5 servings
2 Tbls brown sugar
1 Tbls paprika
2 tsp onion powder
1 1/2 tsp salt
1 tsp chili powder
5 boneless skinless chicken breast halves (6 ounces each)
Combine spices. Rub on chicken. Grill until chicken is no longer pink inside.
NOTES: I have no notes on this one. Can you believe it? I had all of the ingredients on hand...and there's not a ton to adjust on this recipe without completely changing it.
June 7, 2010
Carb Loading: Muffaletta Pasta
I have had this recipe in my Favorites for a while now. I would visit it every so often on the Taste of Home website and then decide not to make it. Since we're eating mandatory pasta once a week, I've been pulling all of the pasta recipes on my list. We've had tomato based pasta for the last few weeks, so I wanted to try something different last Friday.
I love this picture because you can see all of the different colors of the ingredients. This was very tasty! Even my husband, who is NOT a fan of olives, liked it. (He liked it so much that he ate some of the leftovers the next day!) But, really, with a butter and cream sauce, how can it not be tasty?
Muffaletta Pasta
8 servings
1 package (16 ounces) bow tie pasta
1 bunch green onions, chopped
1 tablespoon minced garlic
2 teaspoons plus 1/4 cup butter, divided
1 package (16 ounces) cubed fully cooked ham
1 jar (12.36 ounces) tapenade or ripe olive bruschetta topping, drained
1 package (3-1/2 ounces) sliced pepperoni
1 cup heavy whipping cream
2 cups (8 ounces) shredded Italian cheese blend
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onions and garlic in 2 teaspoons butter until tender. Add the ham, tapenade and pepperoni; saute 2 minutes longer. Cube remaining butter; stir butter and cream into skillet. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3 minutes.
Drain pasta; toss with ham mixture. Sprinkle with cheese.
NOTES: I used turkey pepperoni. You know, to save a few calories. *wink* Honestly, in a recipe like this, I don't think it matters much. But the turkey kind was on sale. So that's what I got. Also, I didn't buy pre-cubed packaged ham. I had some leftover ham in my freezer--so I cubed it myself.
I spent 10 minutes looking for tapenade at my usual grocery store. I looked near the pickles, near the mayo, near the cheese, near the deli...and never could find it. I was just going to add chopped olives. But, I ended up going back to a different store before I made this. I was almost immediately successful at locating the tapenade. BUT, it was $9 for about a cup. There was NO WAY I was paying that much for chopped up olives. Instead, I bought a can of chopped black olives and a jar of green olives and attempted my own tapenade using a little lemon juice, olive oil, salt, and garlic. It turned out great!
As far as the cheese goes, I put the pasta in a big bowl and sprinkled the cheese on top. Between the time I put it on the table and we ate, the cheese melted and cooled a bit on the top. Next time, I would put the cheese in a bowl on the table and add it to the individual portions.
Would I make this again? For the taste, YES. It was good! The one thing that would hold me back is the cream sauce. So, this one will have to wait for some special occasion to make another appearance.
I love this picture because you can see all of the different colors of the ingredients. This was very tasty! Even my husband, who is NOT a fan of olives, liked it. (He liked it so much that he ate some of the leftovers the next day!) But, really, with a butter and cream sauce, how can it not be tasty?
Muffaletta Pasta
8 servings
1 package (16 ounces) bow tie pasta
1 bunch green onions, chopped
1 tablespoon minced garlic
2 teaspoons plus 1/4 cup butter, divided
1 package (16 ounces) cubed fully cooked ham
1 jar (12.36 ounces) tapenade or ripe olive bruschetta topping, drained
1 package (3-1/2 ounces) sliced pepperoni
1 cup heavy whipping cream
2 cups (8 ounces) shredded Italian cheese blend
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onions and garlic in 2 teaspoons butter until tender. Add the ham, tapenade and pepperoni; saute 2 minutes longer. Cube remaining butter; stir butter and cream into skillet. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3 minutes.
Drain pasta; toss with ham mixture. Sprinkle with cheese.
NOTES: I used turkey pepperoni. You know, to save a few calories. *wink* Honestly, in a recipe like this, I don't think it matters much. But the turkey kind was on sale. So that's what I got. Also, I didn't buy pre-cubed packaged ham. I had some leftover ham in my freezer--so I cubed it myself.
I spent 10 minutes looking for tapenade at my usual grocery store. I looked near the pickles, near the mayo, near the cheese, near the deli...and never could find it. I was just going to add chopped olives. But, I ended up going back to a different store before I made this. I was almost immediately successful at locating the tapenade. BUT, it was $9 for about a cup. There was NO WAY I was paying that much for chopped up olives. Instead, I bought a can of chopped black olives and a jar of green olives and attempted my own tapenade using a little lemon juice, olive oil, salt, and garlic. It turned out great!
As far as the cheese goes, I put the pasta in a big bowl and sprinkled the cheese on top. Between the time I put it on the table and we ate, the cheese melted and cooled a bit on the top. Next time, I would put the cheese in a bowl on the table and add it to the individual portions.
Would I make this again? For the taste, YES. It was good! The one thing that would hold me back is the cream sauce. So, this one will have to wait for some special occasion to make another appearance.
June 2, 2010
Black Bean Pizza Burgers
I love foodgawker.com. I head over there almost daily and check out the lastest thing in food blogging. Sometimes I go for the humor of the situation, "The BEST Tofu Cookies EVER!" (OK--I just made that up. But if you're a Gawker, then you know it could be true.) And you can always see what's going around--like Macarons. (Must have perfect feet. Thanks to foodgawker, I know what that means. And maybe someday I'll give them a try.) Usually I see the site as a thrift store of recipes. There are a lot of treasures in there. You just have to sift through them and pick out the gems. This recipe was one of those gems!
My husband is TRULY a meat and potatoes kind of guy. So, when I introduced the idea of black bean burgers (a LONG time ago), he balked at the idea. But lately, health and physique have come more into play and Ryan has grown a little more adventurous. Thus, black bean burgers made it onto our weekly menu last week. The general consensus was that they were tasty and definitely a meal we would eat again!
Black Bean Pizza Burgers
(Original recipe at feaston.wordpress.com)
4 burgers
1 can of black beans (16 oz., rinsed and drained)
1/2 green pepper, roughly chopped
1/2 onion, roughly chopped
2 cloves garlic, crushed
1 egg
2 tsp. Italian seasoning
Worcestershire sauce
1/2 cup bread crumbs
Oil for cooking (Very small amount)
Burger buns
Provolone cheese
Pasta/pizza sauce
Basil leaves (optional)
Put black beans in large bowl and mash. Pulse green pepper, onion, and garlic in food processor. Be careful not to overdo it. Add to beans; mix well.
In a small bowl, blend egg and seasonings. Add egg and bread crumbs to bean mixture. Mix until all elements are well incorporated. Heat a little oil in a large skillet. Shape mixture into 4 patties; cook in oil until outside is crisp and patties are cooked through, (2-3 min. each side). Place cooked patties on plate lined with paper towels, (This makes them sound greasy. They're not.)
To assemble: Place patty on toasted bun, top with cheese, tomato slices, and basil leaves. Enjoy!
NOTES: From the original recipe, it seemed like the bean mixture should be pretty dry by the time you're making it into patties. I think I over-processed my peppers and onions, so mine was still a bit moist and sticky. I separated my mixture into four sections and then didn't make them into a patty shape until I placed them in the pan. I cooked 2 at a time because I didn't have a pan large enough for all 4 at once. Once they were cooked, the patties held together fairly well, but were still delicate enough that I had to handle them with care. Make sure to use a spatula large enough to hold the entire patty.
This recipe make 4 "fits-on-a-large-potato-bun" sized patties. You could easily get 6 smaller "fits-on-your-run-of-the-mill-burger-bun" sized patties from it.
As for the buns, we used those sandwich-thins style buns and I toasted them using my garlic olive oil. (I told you, I can't get enough of that stuff!) And, since I LOVE basil, I added a lot of leaves to my burger. I won't do that again! I tasted more basil than anything else--and while it's a great herb, it's not good enough that I recommend making an entire meal out of it.
I've already decided that next time I make them, I'm going to omit the Italian seasoning and Worchestershire sauce and leave off the basil and cheese. Instead, I'm going to add chili powder and top with tomato, avocado, cilantro, and a squeeze of lime. Oooh...my mouth is watering just thinking about that.
My husband is TRULY a meat and potatoes kind of guy. So, when I introduced the idea of black bean burgers (a LONG time ago), he balked at the idea. But lately, health and physique have come more into play and Ryan has grown a little more adventurous. Thus, black bean burgers made it onto our weekly menu last week. The general consensus was that they were tasty and definitely a meal we would eat again!
(Original recipe at feaston.wordpress.com)
4 burgers
1 can of black beans (16 oz., rinsed and drained)
1/2 green pepper, roughly chopped
1/2 onion, roughly chopped
2 cloves garlic, crushed
1 egg
2 tsp. Italian seasoning
Worcestershire sauce
1/2 cup bread crumbs
Oil for cooking (Very small amount)
Burger buns
Provolone cheese
Pasta/pizza sauce
Basil leaves (optional)
Put black beans in large bowl and mash. Pulse green pepper, onion, and garlic in food processor. Be careful not to overdo it. Add to beans; mix well.
In a small bowl, blend egg and seasonings. Add egg and bread crumbs to bean mixture. Mix until all elements are well incorporated. Heat a little oil in a large skillet. Shape mixture into 4 patties; cook in oil until outside is crisp and patties are cooked through, (2-3 min. each side). Place cooked patties on plate lined with paper towels, (This makes them sound greasy. They're not.)
To assemble: Place patty on toasted bun, top with cheese, tomato slices, and basil leaves. Enjoy!
NOTES: From the original recipe, it seemed like the bean mixture should be pretty dry by the time you're making it into patties. I think I over-processed my peppers and onions, so mine was still a bit moist and sticky. I separated my mixture into four sections and then didn't make them into a patty shape until I placed them in the pan. I cooked 2 at a time because I didn't have a pan large enough for all 4 at once. Once they were cooked, the patties held together fairly well, but were still delicate enough that I had to handle them with care. Make sure to use a spatula large enough to hold the entire patty.
This recipe make 4 "fits-on-a-large-potato-bun" sized patties. You could easily get 6 smaller "fits-on-your-run-of-the-mill-burger-bun" sized patties from it.
As for the buns, we used those sandwich-thins style buns and I toasted them using my garlic olive oil. (I told you, I can't get enough of that stuff!) And, since I LOVE basil, I added a lot of leaves to my burger. I won't do that again! I tasted more basil than anything else--and while it's a great herb, it's not good enough that I recommend making an entire meal out of it.
I've already decided that next time I make them, I'm going to omit the Italian seasoning and Worchestershire sauce and leave off the basil and cheese. Instead, I'm going to add chili powder and top with tomato, avocado, cilantro, and a squeeze of lime. Oooh...my mouth is watering just thinking about that.
May 30, 2010
Carb Loading: Summertime Spaghetti Sauce
My husband, Ryan, will run his fourth marathon in about 4 weeks. In addition to these races, he has run a few 5k's, half-marathons, and a triathlon. His long training runs happen Saturday mornings--thus from now until the marathon, every Friday is dedicated to carb-loading. Instead of doing the standard spaghetti sauce over noodles, I've been finding new and interesting ways to present the needed carbs. Last Friday, Taste of Home (June/July 2009) provided me with the recipe for Summertime Spaghetti Sauce.
It was definitely different than the spaghetti standard and we both enjoyed it. Ryan commented a few times that it was good, but tasted different than he expected. That's probably because he didn't see the recipe and expected it to taste like normal, boring red sauce. He also said that it's probably something he would request again. That's always a good sign.
Summertime Spaghetti Sauce
5 cups of sauce
3 Italian sausage links (4 oz. each)
1 Tbsp. olive oil
3 medium onions, chopped
1 small green pepper, chopped
3 cups chopped, seeded, peeled tomatoes (about 8 medium)
1 jalapeno pepper, seeded and chopped
1 Tbsp. brown sugar
1 Tbsp. Italian seasoning
1 1/4 tsp. salt
1/4 tsp. pepper
Remove casings from sausage; cut into 1-in. pieces. In large skillet, brown sausage over medium heat. Drain and set aside. Heat oil in same skillet; add onions and green pepper. Cook and stir until tender.
Add tomatoes, jalapeno, brown sugar, Italian seasoning, salt, and pepper. Return sausage to the pan. Cook, stirring occasionally, for 12-15 min. or until meat is no longer pink and sauce is thickened.
Serve over spaghetti with parmesan cheese.
NOTES: I used 5 Italian sausages. Mine came in a pack of 5 and I no other use for the extra 2--so I added them. Also, after I removed the casings, the sausages had nothing to help them keep their shape. I still cut them into chunks and added them to the pan. I carefully sauteed them and didn't break them up. They ended up looking like little meatballs.
After cooking the sausage, there wasn't a ton of grease. There was just enough to give a sheen to the bottom of the pan. So, instead of cooking the veggies in oil, I just added them to the pan. Their small amount of liquid helped loosen the browned bits from the bottom of the pan. YUM!
I used a yellow bell pepper, (it's what I had), and only 2 onions. I also used Roma tomatoes, and since they're more firm than other varieties, I didn't seed or peel my tomatoes. (Really, I just didn't see that instruction. But, honestly, who has time for that?) The sauce was probably meant to be a little thicker, but it still tasted fantastic. If you choose not to seed your tomatoes and want thicker sauce, just plan for it to simmer for an hour or two so it can cook down a bit.
One more thing: Remember when handling the jalapeno that it is spicy. Don't rub your eyes, touch your face, etc. immediately after cutting it. I used a strawberry huller to scrape out the seeds from mine and then washed my hands. There was definitely a slight burning before I washed them!
It was definitely different than the spaghetti standard and we both enjoyed it. Ryan commented a few times that it was good, but tasted different than he expected. That's probably because he didn't see the recipe and expected it to taste like normal, boring red sauce. He also said that it's probably something he would request again. That's always a good sign.
Summertime Spaghetti Sauce
5 cups of sauce
3 Italian sausage links (4 oz. each)
1 Tbsp. olive oil
3 medium onions, chopped
1 small green pepper, chopped
3 cups chopped, seeded, peeled tomatoes (about 8 medium)
1 jalapeno pepper, seeded and chopped
1 Tbsp. brown sugar
1 Tbsp. Italian seasoning
1 1/4 tsp. salt
1/4 tsp. pepper
Remove casings from sausage; cut into 1-in. pieces. In large skillet, brown sausage over medium heat. Drain and set aside. Heat oil in same skillet; add onions and green pepper. Cook and stir until tender.
Add tomatoes, jalapeno, brown sugar, Italian seasoning, salt, and pepper. Return sausage to the pan. Cook, stirring occasionally, for 12-15 min. or until meat is no longer pink and sauce is thickened.
Serve over spaghetti with parmesan cheese.
NOTES: I used 5 Italian sausages. Mine came in a pack of 5 and I no other use for the extra 2--so I added them. Also, after I removed the casings, the sausages had nothing to help them keep their shape. I still cut them into chunks and added them to the pan. I carefully sauteed them and didn't break them up. They ended up looking like little meatballs.
After cooking the sausage, there wasn't a ton of grease. There was just enough to give a sheen to the bottom of the pan. So, instead of cooking the veggies in oil, I just added them to the pan. Their small amount of liquid helped loosen the browned bits from the bottom of the pan. YUM!
I used a yellow bell pepper, (it's what I had), and only 2 onions. I also used Roma tomatoes, and since they're more firm than other varieties, I didn't seed or peel my tomatoes. (Really, I just didn't see that instruction. But, honestly, who has time for that?) The sauce was probably meant to be a little thicker, but it still tasted fantastic. If you choose not to seed your tomatoes and want thicker sauce, just plan for it to simmer for an hour or two so it can cook down a bit.
One more thing: Remember when handling the jalapeno that it is spicy. Don't rub your eyes, touch your face, etc. immediately after cutting it. I used a strawberry huller to scrape out the seeds from mine and then washed my hands. There was definitely a slight burning before I washed them!
May 26, 2010
Sticky Chicky
Last week, it seemed that I was reaching the end of each day and wondering what to make for dinner. It wasn't that I didn't have ideas. I got busy doing something else, (or something came up), and suddenly, Ryan was coming home in 45 min. And, most of my dinner ideas needed about an hour. (You know, 30 min., plus time to feed the baby, break up arguments, wipe off the table from lunch, rotate a load of laundry, etc.) So, I grabbed my Taste of Home magazines and started scanning the index page. When I got to the May/June 2009 issue, I found a quick and yummy recipe that I actually had all most of the ingredients for. (And, yes, the picture is one of the worst so far--there is only so much sunlight we get here in WA!)
Sticky Chicky
8 servings
16 boneless skinless chicken thighs (about 3 lbs.)
1/2 cup BBQ sauce (use your favorite kind)
1/4 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
1/4 cup honey or maple syrup
1 Tbl. chili powder
1 Tbl. Dijon mustard
1 Tbl. grated gingerroot
2 tsp. minced garlic
1 tsp. ground cumin
1 Tbl. cornstarch
Preheat oven to 400 degrees. Spray 9x13 in. baking pan with cooking spray. Arrange chicken thighs in pan in single layer.
In medium bowl, whisk together remaning ingredients except cornstarch. Pour evenly over chicken. Turn pieces to coat both sides Bake, uncovered, for about 40 min. or until chicken is no longer pink in the center.
Remove chicken from pan and keep warm. Carefully pour sauce into small saucepan. Bring to boil over med-high heat. Combine cornstarch with 1 Tbl. water; mix until smooth. Add to sauce. Cook until sauce is thickened, about 1 min. Serve hot chicken with sauce on top.
NOTES: When I grabbed my Dijon mustard from the fridge, the bottle was pretty much empty. So, I swapped it for some ground mustard. And, Ryan is NOT a fan of ginger--so I used a small amount of powdered ginger instead. Also, I used a mixture of thighs and breasts--and the thighs were much better. Then again, thighs are my favorte part of the chicken, so I'm probably biased on that one.
Sticky Chicky
8 servings
16 boneless skinless chicken thighs (about 3 lbs.)
1/2 cup BBQ sauce (use your favorite kind)
1/4 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
1/4 cup honey or maple syrup
1 Tbl. chili powder
1 Tbl. Dijon mustard
1 Tbl. grated gingerroot
2 tsp. minced garlic
1 tsp. ground cumin
1 Tbl. cornstarch
Preheat oven to 400 degrees. Spray 9x13 in. baking pan with cooking spray. Arrange chicken thighs in pan in single layer.
In medium bowl, whisk together remaning ingredients except cornstarch. Pour evenly over chicken. Turn pieces to coat both sides Bake, uncovered, for about 40 min. or until chicken is no longer pink in the center.
Remove chicken from pan and keep warm. Carefully pour sauce into small saucepan. Bring to boil over med-high heat. Combine cornstarch with 1 Tbl. water; mix until smooth. Add to sauce. Cook until sauce is thickened, about 1 min. Serve hot chicken with sauce on top.
NOTES: When I grabbed my Dijon mustard from the fridge, the bottle was pretty much empty. So, I swapped it for some ground mustard. And, Ryan is NOT a fan of ginger--so I used a small amount of powdered ginger instead. Also, I used a mixture of thighs and breasts--and the thighs were much better. Then again, thighs are my favorte part of the chicken, so I'm probably biased on that one.
May 19, 2010
Hamburger Supper
Years ago, I received a gift subscription to "Quick Cooking" magazine. I was newly married and definitely excited to cook for my husband every day! These days, the shine has worn off a bit, but I kept a few years' worth of Quick Cooking, (which was later changed to Simple and Delicious). And, I'm glad I did. Hamburger Supper has become a favorite at our house. It's one of the few recipes that I have made repeatedly. It's incredibly easy and very tasty. Give it a try!
1 lb. ground beef
1 1/2 cups water
1/2 tsp. poultry seasoning
1/4 tsp. pepper
1 envelope brown gravy mix
1 medium onion, sliced and separated into rings
1 medium carrot, sliced
2 medium potatoes, sliced
1 cup (4 oz.) shredded cheddar cheese
In large skillet, cook beef over medium heat until no longer pink; drain. Stir in water, poultry seasoning, and pepper. Bring to a boil. Stir in gravy mix. Cook and stir for 2 minutes or until slightly thickened.
Arrange onion, carrot, and potatoes over beef. Reduce heat; cover and simmer 10-15 min., or until vegetables are tender. Sprinkle with cheese. Cover and cook 3-5 min. longer or until cheese is melted.
NOTES: It seems I'm always adjusting recipes to deal with something at the last minute. This recipe is no exception. I stopped purchasing the individual packets of brown gravy mix a while ago. Instead, I bought a Costco sized container of it. (It's great to have on hand.) I use 3 Tablespoons of mix in this recipe. Also, if I don't have an onion on hand, I use about 1/3 cup of dehydrated onions and add them with a little extra water when the water is added to the beef. I was out of onions this time around, so that's why you don't see beautiful rings of onion in the picture.
Hamburger Supper
Serves 41 lb. ground beef
1 1/2 cups water
1/2 tsp. poultry seasoning
1/4 tsp. pepper
1 envelope brown gravy mix
1 medium onion, sliced and separated into rings
1 medium carrot, sliced
2 medium potatoes, sliced
1 cup (4 oz.) shredded cheddar cheese
In large skillet, cook beef over medium heat until no longer pink; drain. Stir in water, poultry seasoning, and pepper. Bring to a boil. Stir in gravy mix. Cook and stir for 2 minutes or until slightly thickened.
Arrange onion, carrot, and potatoes over beef. Reduce heat; cover and simmer 10-15 min., or until vegetables are tender. Sprinkle with cheese. Cover and cook 3-5 min. longer or until cheese is melted.
NOTES: It seems I'm always adjusting recipes to deal with something at the last minute. This recipe is no exception. I stopped purchasing the individual packets of brown gravy mix a while ago. Instead, I bought a Costco sized container of it. (It's great to have on hand.) I use 3 Tablespoons of mix in this recipe. Also, if I don't have an onion on hand, I use about 1/3 cup of dehydrated onions and add them with a little extra water when the water is added to the beef. I was out of onions this time around, so that's why you don't see beautiful rings of onion in the picture.
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