Your everloving greened eyed chef here and as a few of my readers know, I had swine flu and have been trying to get over it. Pretty much gone except for a slight cough and just really tired. I was wanting to make something that would help in my recovery and remembered a show Rachael did where she made a great looking French Onion Soup, so i figured, hey why not.............
Ingredients
1 tablespoon evoo
2 tablespoons butter
6 medium onions, thinly sliced
Salt and freshly ground black pepper
2 teaspoons fresh thyme
1 bay leaf
1/2 cup dry sherry
6 cups beef broth
4 thick slices crusty bread, toasted
2 1/2 cups shredded Swiss cheese
Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups broth and cover pot to bring soup up to a quick boil.
Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles
The Verdict............well, I have to say this is a very tasty dish. the flavor was rich and the various ingredients really blended well together. I used broth for a more beefy flavor, but you could use beef stock too if you wanted less beef taste. You also could and roast to the soup as well for a bit more of a hearty dish.
The cats even got in on the acct, they all loved this dish and quickly lapped up a bowl. The dish took the full thirty mins to make, but is well worth the effort, so enjoy.
Thursday, November 19, 2009
Monday, November 9, 2009
Quick Creamy Tomato Soup
Well, your green eyed chef has been sick with the flu the last few days, but I am feeling much MUCH better, and needed to make something to eat and nothing makes me feel better when ill then soup. So I made Rachaels Quick Creamy Tomato Soup.
Ingredients
2 (15-ounce) containers, chicken or vegetable stock/broth (I used vegetable)
1 (28-ounce) can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup toppers, for garnish(I used tortilla chips)
Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers.
The Verdict..........this was really good, I have not always been a fan of Tomato soup and was not sure going into this, exactly how it would turn out. Luckily, Rachael rarely steers me wrong and just to say again, this was good. I can also say this would go well with grilled cheese sandwiches......or sammy's as Rachael like to say. So enjoy.
Ingredients
2 (15-ounce) containers, chicken or vegetable stock/broth (I used vegetable)
1 (28-ounce) can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup toppers, for garnish(I used tortilla chips)
Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers.
The Verdict..........this was really good, I have not always been a fan of Tomato soup and was not sure going into this, exactly how it would turn out. Luckily, Rachael rarely steers me wrong and just to say again, this was good. I can also say this would go well with grilled cheese sandwiches......or sammy's as Rachael like to say. So enjoy.
Saturday, October 31, 2009
Thanksgiving Leftovers
Sorry it has been so long since my last post dear readers, so please forgive my missing a few posts.
With that said, I made quite a lovely little dish from Mrs. Rachael ray called Sausage, Kale and Cranberry Pasta...........
Ingredients
1 pound rigatoni
Salt
2 tablespoons EVOO
! pound Italian Sausage
3 cloves garlic, chopped
1 medium red onion, thinly sliced
3/4 cup whole berry cranberry sauce
3/4 cup dry red wine
1 1/4 pounds kale, stems removed and chopped
Black pepper
1/8 to 1/4 teaspoon nutmeg
3/4 cup Romano cheese, 3 generous handfuls, plus some to pass at the table
Boil a large pot of water for the pasta. Add rigatoni and salt and cook to al dente or with a bite to it. Drain and reserve 2 ladles of pasta water.
While pasta cooks, heat evoo in a large deep skillet over medium-high heat. Add sausage, brown and crumble it, then add garlic and onions and cook until tender 5 to 6 minutes. Add cranberry sauce and wine and stir to combine then reduce a minute. Add kale in bunches and stir to wilt down. Add the reserved pasta water. Season the dish with salt, pepper, and nutmeg to taste.
Add pasta to the pan with sausage and kale. Top pasta with cheese and toss with kale mixture to combine. Serve immediately with extra cheese for topping.
The Verdict.........why nothing short of awesome and of course I got two paws up from the cats, I think they ate more of this then I did. this was a very creative dish that had great flavor. I know when you first read the list of items, they might seem odd, but they blend well together.
Until tomorrow..........
With that said, I made quite a lovely little dish from Mrs. Rachael ray called Sausage, Kale and Cranberry Pasta...........
Ingredients
1 pound rigatoni
Salt
2 tablespoons EVOO
! pound Italian Sausage
3 cloves garlic, chopped
1 medium red onion, thinly sliced
3/4 cup whole berry cranberry sauce
3/4 cup dry red wine
1 1/4 pounds kale, stems removed and chopped
Black pepper
1/8 to 1/4 teaspoon nutmeg
3/4 cup Romano cheese, 3 generous handfuls, plus some to pass at the table
Boil a large pot of water for the pasta. Add rigatoni and salt and cook to al dente or with a bite to it. Drain and reserve 2 ladles of pasta water.
While pasta cooks, heat evoo in a large deep skillet over medium-high heat. Add sausage, brown and crumble it, then add garlic and onions and cook until tender 5 to 6 minutes. Add cranberry sauce and wine and stir to combine then reduce a minute. Add kale in bunches and stir to wilt down. Add the reserved pasta water. Season the dish with salt, pepper, and nutmeg to taste.
Add pasta to the pan with sausage and kale. Top pasta with cheese and toss with kale mixture to combine. Serve immediately with extra cheese for topping.
The Verdict.........why nothing short of awesome and of course I got two paws up from the cats, I think they ate more of this then I did. this was a very creative dish that had great flavor. I know when you first read the list of items, they might seem odd, but they blend well together.
Until tomorrow..........
Tuesday, October 20, 2009
small kitchen, big flavor
Tonight was in the mood for mexican, so i made looked over a few of rachaels' offerings an decided on Taco Pockets.
Ingredients
1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt,
1 tablespoon (1 turn around the pan) vegetable oil,
4(12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded monterey jack
Accompaniments:
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black bean
Prepared mild salsa, for dipping chips and vegetables, recipe follows
Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
So Mild Salsa:
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 medium onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon (1/3 palmful) ground cumin
Salt and pepper
1 (15-ounce) can chunky-style crushed tomatoes
Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.
The Verdict...........the were awesome........fresh and very tasty.......even that cats gave this two paws up............I used ground turkey and te flavor was wonderful. This would be great item for a "taco bar" for a family get together or perhaps for having people over to watch the big game.
Until Tomorrow........
Ingredients
1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt,
1 tablespoon (1 turn around the pan) vegetable oil,
4(12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded monterey jack
Accompaniments:
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black bean
Prepared mild salsa, for dipping chips and vegetables, recipe follows
Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
So Mild Salsa:
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 medium onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon (1/3 palmful) ground cumin
Salt and pepper
1 (15-ounce) can chunky-style crushed tomatoes
Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.
The Verdict...........the were awesome........fresh and very tasty.......even that cats gave this two paws up............I used ground turkey and te flavor was wonderful. This would be great item for a "taco bar" for a family get together or perhaps for having people over to watch the big game.
Until Tomorrow........
Saturday, October 10, 2009
weekend celebration
Well it has been a few days since your ever-lovin green eyed chef has prepared a dish, and for this I do apologize. But i am here and made Roast Pears with IceCream.
Ingredients
2 tablespoons softened butter
2 cans pear halves in syrup(can use canned, but I used fresh, it makes a difference)
1 lemon, zested and 4 lemon twists of rind
1/4 teaspoon ground nutmeg
3 pieces crystallized ginger, chopped or grated
1 pint French vanilla ice cream
Preheat oven to 400 degrees F.
Place the butter in the bottom of a shallow baking dish. Drain off 3/4 of the liquids from each can – pears should remain wet but not swimming in syrup. Add pears to the dish and season with lemon zest, nutmeg and crystallized ginger then roast 20 minutes. Serve warm pears with scoops of French vanilla ice cream on top, garnish with lemon twist.
The Verdict........this was a tasty dish, but not my favorite. It was nice, but to me pears are just not really a fruit to be served hot ala'mode, like say the apple or peach. Butt still it was tasty, but mot something I would probably serve at a dinner party.
Ingredients
2 tablespoons softened butter
2 cans pear halves in syrup(can use canned, but I used fresh, it makes a difference)
1 lemon, zested and 4 lemon twists of rind
1/4 teaspoon ground nutmeg
3 pieces crystallized ginger, chopped or grated
1 pint French vanilla ice cream
Preheat oven to 400 degrees F.
Place the butter in the bottom of a shallow baking dish. Drain off 3/4 of the liquids from each can – pears should remain wet but not swimming in syrup. Add pears to the dish and season with lemon zest, nutmeg and crystallized ginger then roast 20 minutes. Serve warm pears with scoops of French vanilla ice cream on top, garnish with lemon twist.
The Verdict........this was a tasty dish, but not my favorite. It was nice, but to me pears are just not really a fruit to be served hot ala'mode, like say the apple or peach. Butt still it was tasty, but mot something I would probably serve at a dinner party.
Saturday, October 3, 2009
Casual Treat
Was not in the mood to make anything to difficult tonight, and was craving artichoke so I made Gorgonzola Spinach Artichoke Dip, it sounded like a warm filling treat for a chilly blustery fall day.
Ingredients
2 (10-ounce) boxes chopped frozen spinach
1 box frozen artichoke hearts
3 tablespoons butter
4 cloves garlic, chopped
3 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and freshly ground black pepper
Pinch ground nutmeg, or to taste
1 cup Gorgonzola crumbles
1 1/2 cups shredded Asiago or Parmigiano-Reggiano
Pita crisps or Tortilla chips
Preheat oven to 400 degrees F.
Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.
Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes. Serve pita crisps or Tortilla chips for dipping.
The Verdict.....pretty good dish, as good as any dip you get from many of the nations chain resturants, if not a little better. You could also use lowfat or nonfat items and this would still be really good.
I ended up with leftovers, so I will be serving this again during football tomorrow...GO NY JETS.......
Until tomorrow.............
Ingredients
2 (10-ounce) boxes chopped frozen spinach
1 box frozen artichoke hearts
3 tablespoons butter
4 cloves garlic, chopped
3 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and freshly ground black pepper
Pinch ground nutmeg, or to taste
1 cup Gorgonzola crumbles
1 1/2 cups shredded Asiago or Parmigiano-Reggiano
Pita crisps or Tortilla chips
Preheat oven to 400 degrees F.
Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.
Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes. Serve pita crisps or Tortilla chips for dipping.
The Verdict.....pretty good dish, as good as any dip you get from many of the nations chain resturants, if not a little better. You could also use lowfat or nonfat items and this would still be really good.
I ended up with leftovers, so I will be serving this again during football tomorrow...GO NY JETS.......
Until tomorrow.............
Tuesday, September 29, 2009
Breakfast in Dublin
Your everloving green-eyed chef could not sleep, so I got up and decided to cook breakfast. Looking over Rachaels offerings, Cream Eggs with Irish Cheese and Chives, caught my eye so I decided to give it a try.
Ingredients
2 tablespoons butter, cut into small bits
8 large eggs
1/3 cup heavy cream
Salt and pepper
1/2 pound Cheddar, shredded or diced
12 blades fresh chives, chopped
Heat a medium nonstick pan with butter over medium low heat.
Whisk eggs with cream and salt and pepper. Scramble eggs soft only, stir in cheese and chives and continue to cook a minute more then serve.
The verdict.......I liked these eggs and it only took about 6 mins to make. I am not sure if chedder is a 'irish' cheese, but the eggs were creamy and fluffy and really hit the spot. I had them over toast and it made for a delicious way to start the day. i could also see using sour cream instead of the cream, but that is just me.
As a side note, the cats liked these dish too :-)
Until Tomorrow.........
Ingredients
2 tablespoons butter, cut into small bits
8 large eggs
1/3 cup heavy cream
Salt and pepper
1/2 pound Cheddar, shredded or diced
12 blades fresh chives, chopped
Heat a medium nonstick pan with butter over medium low heat.
Whisk eggs with cream and salt and pepper. Scramble eggs soft only, stir in cheese and chives and continue to cook a minute more then serve.
The verdict.......I liked these eggs and it only took about 6 mins to make. I am not sure if chedder is a 'irish' cheese, but the eggs were creamy and fluffy and really hit the spot. I had them over toast and it made for a delicious way to start the day. i could also see using sour cream instead of the cream, but that is just me.
As a side note, the cats liked these dish too :-)
Until Tomorrow.........
Thursday, September 24, 2009
Simple Pleasures
Today was a department wide "food-day" at work and it was a a typical one, where a few people took the time to prepare that perfect dish and the majority stopped at the store to buy a package of already made cookies or bread. A friend made a hotwing dip and as I sat at my desk surrounded by my grey cubicle walls, I thought about the effort she put into making the dip and how since she was making this herself, she wanted it to be perfect..........a perfect dish.........
This made my mind wonder to the part of the world where the people try to obtain perfection in all aspects of life........japan. In the quest for the perfect dish, no other place in the world quite reaches the zenith that japan strives for. It really is the little things that makes them stand out. With sushi, we Americans are thinking about the fish, but really it is the rice that is the most important part of sushi, so in japan, the rice must be perfect. It is this quest for perfection in the simplest of things that made me think, what of rachaels dishes would I consider, the perfect dish.............which dish, when cooked to it's perfect end, always puts a smile on the face of child and adult a like.......the it hit me......Grilled 4Cheese Sandwiches.........a good grilled cheese knows no equal among the young or old........a simple dish and yet prepared right, a dish that so much more then the sum of it's ingredients
Ingredients
2 tablespoons evoo
3 tablespoons butter
1 clove garlic
8 slices crusty Italian semolina bread
1 cup shredded provolone
1 cup shredded mozzarella
1/2 cup grated Parmesan or Romano
1 cup shredded Asiago
In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
The verdict..........perfection........I loved this particular cheese combination, it was savory, and had a wonderful aroma......this would go well with soup and you could even add some ham to this if you liked.
This would be the perfect item to eat after coming in from a cold, blustery winter day.
Until tomorrow.......
This made my mind wonder to the part of the world where the people try to obtain perfection in all aspects of life........japan. In the quest for the perfect dish, no other place in the world quite reaches the zenith that japan strives for. It really is the little things that makes them stand out. With sushi, we Americans are thinking about the fish, but really it is the rice that is the most important part of sushi, so in japan, the rice must be perfect. It is this quest for perfection in the simplest of things that made me think, what of rachaels dishes would I consider, the perfect dish.............which dish, when cooked to it's perfect end, always puts a smile on the face of child and adult a like.......the it hit me......Grilled 4Cheese Sandwiches.........a good grilled cheese knows no equal among the young or old........a simple dish and yet prepared right, a dish that so much more then the sum of it's ingredients
Ingredients
2 tablespoons evoo
3 tablespoons butter
1 clove garlic
8 slices crusty Italian semolina bread
1 cup shredded provolone
1 cup shredded mozzarella
1/2 cup grated Parmesan or Romano
1 cup shredded Asiago
In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
The verdict..........perfection........I loved this particular cheese combination, it was savory, and had a wonderful aroma......this would go well with soup and you could even add some ham to this if you liked.
This would be the perfect item to eat after coming in from a cold, blustery winter day.
Until tomorrow.......
Sunday, September 20, 2009
Apocalypse Wow
Was in the mood for mexican, but with a twist, so I found Rachaels Vietnamese Burrito which upon first reading the recipe, it sounded like it would be fun to make.
Ingredients
Chicken filling:
26 ounces skinned, boneless chicken breasts
5 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon sugar
4 cloves garlic, minced
2 stalks lemongrass, minced
1/2 cup soybean oil
1 tablespoon sesame seed oil
Fresh black pepper
Wrapping mixture:
10 large rice paper wrappers
1 package rice noodles, soaked in warm water until softened and drained
1 head romaine lettuce, cut into 3/4-inch lengths
1 cucumber, peeled, seeded and cut into thin strips
1/2 cup pickled daikon, chopped
3 carrots, peeled and sliced thinly
2 cups bean sprouts
1 bunch basil, cleaned and leaves picked
1 bunch mint , cleaned and leaves picked
1/2 bunch parsley, cleaned and leaves picked
Wash chicken breasts and pat dry. Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature. Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through.
Soak the wrappers, 1 at a time, in warm water until softened. Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings. Roll the wrapper once over the filling. Tuck in the ends and roll completely. Press to seal. Repeat with remaining wrappers and filling
The verdict.......Well this for me was a 60 min ,meal, since I had never made these before, it just seemed to take me forever..........but with that said, these were great and very filling. These are basically spring rolls if you have familiar with them. I used chicken thighs instead of chicken breast since I prefer a more tender cut. You could also use shrimp or pork instead of chicken, again just to repeat, these were very good.
Ingredients
Chicken filling:
26 ounces skinned, boneless chicken breasts
5 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon sugar
4 cloves garlic, minced
2 stalks lemongrass, minced
1/2 cup soybean oil
1 tablespoon sesame seed oil
Fresh black pepper
Wrapping mixture:
10 large rice paper wrappers
1 package rice noodles, soaked in warm water until softened and drained
1 head romaine lettuce, cut into 3/4-inch lengths
1 cucumber, peeled, seeded and cut into thin strips
1/2 cup pickled daikon, chopped
3 carrots, peeled and sliced thinly
2 cups bean sprouts
1 bunch basil, cleaned and leaves picked
1 bunch mint , cleaned and leaves picked
1/2 bunch parsley, cleaned and leaves picked
Wash chicken breasts and pat dry. Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature. Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through.
Soak the wrappers, 1 at a time, in warm water until softened. Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings. Roll the wrapper once over the filling. Tuck in the ends and roll completely. Press to seal. Repeat with remaining wrappers and filling
The verdict.......Well this for me was a 60 min ,meal, since I had never made these before, it just seemed to take me forever..........but with that said, these were great and very filling. These are basically spring rolls if you have familiar with them. I used chicken thighs instead of chicken breast since I prefer a more tender cut. You could also use shrimp or pork instead of chicken, again just to repeat, these were very good.
Friday, September 18, 2009
Enternal Bliss
On vacation today and was in the mood for something different for breakfast so I made Green Salad with Strawberry Balsamic Vinaigrette. I know it is an odd thing to make for breakfast, but like I said, youe everloving greeneyed chef was in an odd mood this morning.
Ingredients
2 teaspoons strawberry jam
1 tablespoon balsamic vinegar
3 tablespoons evoo
Salt and pepper
1 pint strawberries, sliced
4 to 5 cups chopped romaine or mixed greens of any kind
Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil. Season the dressing with salt and pepper. Add the strawberries and greens to bowl and toss to coat evenly in dressing.
The Verdict........well, it took like 5 mins to make and it was really good. This was as good as any strawberry salad I have had out an any resturant. Very fresh and healthy. I could see adding some shredded mozzerella to this for some added flawor as well. This would make a wonderful first course for a dinner.
Until tomorrow.........
Ingredients
2 teaspoons strawberry jam
1 tablespoon balsamic vinegar
3 tablespoons evoo
Salt and pepper
1 pint strawberries, sliced
4 to 5 cups chopped romaine or mixed greens of any kind
Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil. Season the dressing with salt and pepper. Add the strawberries and greens to bowl and toss to coat evenly in dressing.
The Verdict........well, it took like 5 mins to make and it was really good. This was as good as any strawberry salad I have had out an any resturant. Very fresh and healthy. I could see adding some shredded mozzerella to this for some added flawor as well. This would make a wonderful first course for a dinner.
Until tomorrow.........
Saturday, September 12, 2009
Soup's On Part Two
Decided to make the second part of a soup and sandwich combo, so today it was Panini with Roasted Peppers. They are a rather healthy, low fat alternative to your average sandwich. Plus I love roasted peppers.
Ingredients
8 slices crusty Italian semolina bread
1 pound fresh or fresh smoked mozzarella, sliced
1 (8 to 10-ounce) container roasted peppers, drained
2 tablespoons green salad olives, sliced with pimientos
EVOO, for brushing
Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
Heat a nonstick griddle pan over medium heat.
Wrap a brick completely in foil.(I did not have a brick, so I used a heavy cast-iron skillet that I have and it worked just fine)
Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve.
The Verdict......I liked this sandwich alot, tasty and very easy to prepare, took me about 10 mins. For those who are not into the vegetarian thing, you could also add some canned chicken to this and I think it would be tasty too.
Until Tomorrow.........
Ingredients
8 slices crusty Italian semolina bread
1 pound fresh or fresh smoked mozzarella, sliced
1 (8 to 10-ounce) container roasted peppers, drained
2 tablespoons green salad olives, sliced with pimientos
EVOO, for brushing
Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
Heat a nonstick griddle pan over medium heat.
Wrap a brick completely in foil.(I did not have a brick, so I used a heavy cast-iron skillet that I have and it worked just fine)
Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve.
The Verdict......I liked this sandwich alot, tasty and very easy to prepare, took me about 10 mins. For those who are not into the vegetarian thing, you could also add some canned chicken to this and I think it would be tasty too.
Until Tomorrow.........
Tuesday, September 8, 2009
Soup's On
It was very cold today at work, as the air condition kept us all huddle together in our cubicles to try and stay warm. I think the brutal chill my job subjected me to, coupled with the quickly shortening daylight has put my in the mood for fall weather and with the chilly season almost upon us, I decided to make soup, specifically......Potato, Spinach and Tomato Soup.
Ingredients
3 cloves crushed garlic
1 large onion, chopped
2 tablespoons EVOO
2 quarts chicken broth
3 pounds all purpose potatoes, peeled and thinly sliced
1 pound fresh spinach coarsely chopped
1/4 teaspoon nutmeg, grated or ground
Salt and pepper
1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
1/2 cup grated Parmigiano-Reggiano or Romano
In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.
The Verdict.........I am a big fan of soup and being pretty much vegetarian, I use these ingredients a lot......with that said, this was a fantastic dish........the nutmeg added a unique and delicious flavor.
The cats even liked this one, as together they wiped out a bowl of this tasty treat.
I could see using pumpkin spice over nutmeg if you wanted, I could see that working really well. Also, being a single guy, I only used about 1/4th the ingredients, but wanted to provide the full recipe for those with families.
Until Tomorrow.......
Ingredients
3 cloves crushed garlic
1 large onion, chopped
2 tablespoons EVOO
2 quarts chicken broth
3 pounds all purpose potatoes, peeled and thinly sliced
1 pound fresh spinach coarsely chopped
1/4 teaspoon nutmeg, grated or ground
Salt and pepper
1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
1/2 cup grated Parmigiano-Reggiano or Romano
In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.
The Verdict.........I am a big fan of soup and being pretty much vegetarian, I use these ingredients a lot......with that said, this was a fantastic dish........the nutmeg added a unique and delicious flavor.
The cats even liked this one, as together they wiped out a bowl of this tasty treat.
I could see using pumpkin spice over nutmeg if you wanted, I could see that working really well. Also, being a single guy, I only used about 1/4th the ingredients, but wanted to provide the full recipe for those with families.
Until Tomorrow.......
Sunday, September 6, 2009
Jackpot
Well, I was in the mood for something a tad Mexican today, so i turned to rachaels Lucky 7 Layer Dip..........which I ate while watching Destination Truth.......Josh Gates....what a complete failure.
Ingredients
1 (15-ounce) can refried beans
2 tablespoons hot sauce
EVOO
4 scallions, cut into 1 inch pieces
1 (16 to 18 ounce) jar green chili or tomatillo salsa
2 tablespoons chopped cilantro, a palm full, chopped
1 (15-ounce) can black beans
2 teaspoons ground cumin
1 (16 to 18 ounce) jar chipotle salsa
2 cups sour cream
1 lime, zested and juiced
2 ripe avocados
1 lemon, juiced
1 jalapeno, seeded and finely chopped
Salt
2 plum tomatoes, diced
Pimiento stuffed jumbo Spanish olives, chopped
Tortilla chips
Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.
Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.
Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.
Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.
Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.
The verdict.............it was pretty decent dip......not the best I have ever had, but it was good.......the only draw back is that it is pretty much all just mashed together and not really layered lookig, but again, for a party it would work just fine.
Ingredients
1 (15-ounce) can refried beans
2 tablespoons hot sauce
EVOO
4 scallions, cut into 1 inch pieces
1 (16 to 18 ounce) jar green chili or tomatillo salsa
2 tablespoons chopped cilantro, a palm full, chopped
1 (15-ounce) can black beans
2 teaspoons ground cumin
1 (16 to 18 ounce) jar chipotle salsa
2 cups sour cream
1 lime, zested and juiced
2 ripe avocados
1 lemon, juiced
1 jalapeno, seeded and finely chopped
Salt
2 plum tomatoes, diced
Pimiento stuffed jumbo Spanish olives, chopped
Tortilla chips
Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.
Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.
Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.
Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.
Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.
The verdict.............it was pretty decent dip......not the best I have ever had, but it was good.......the only draw back is that it is pretty much all just mashed together and not really layered lookig, but again, for a party it would work just fine.
Friday, September 4, 2009
And Baby Makes Three
Had to get back to my VegHead roots so tonight it was Orange Scented Broccoli and Cauliflower.........a couple of my fav vegetables.
Ingredients
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1 navel orange, rind removed and reserved
Salt
3 tablespoons evoo
2 shallots, thinly sliced
1 orange, juiced
Pepper
2 scallions, sliced
Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt. Cover and simmer until tender, about 6 minutes. Drain broccoli and cauliflower, remove rind and transfer to a platter or bowl. Return pan to heat, add extra-virgin olive oil and heat over medium heat. Add shallots and cook until soft, 3 to 4 minutes. Add broccoli and cauliflower and turn to coat. Squeeze the orange juice over the pan and toss veggies again. Season the orange scented broccoli and cauliflower with salt and pepper, to your taste. Garnish with sliced scallions.
The Verdict.......this was a new combination of flavors for me. I have to admit the orange favor added a little extra something to this dish that I really enjoyed. I would never have thought of oranges with these other items, but it works well and i will make this again.
Until Tomorrow.......
Ingredients
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1 navel orange, rind removed and reserved
Salt
3 tablespoons evoo
2 shallots, thinly sliced
1 orange, juiced
Pepper
2 scallions, sliced
Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt. Cover and simmer until tender, about 6 minutes. Drain broccoli and cauliflower, remove rind and transfer to a platter or bowl. Return pan to heat, add extra-virgin olive oil and heat over medium heat. Add shallots and cook until soft, 3 to 4 minutes. Add broccoli and cauliflower and turn to coat. Squeeze the orange juice over the pan and toss veggies again. Season the orange scented broccoli and cauliflower with salt and pepper, to your taste. Garnish with sliced scallions.
The Verdict.......this was a new combination of flavors for me. I have to admit the orange favor added a little extra something to this dish that I really enjoyed. I would never have thought of oranges with these other items, but it works well and i will make this again.
Until Tomorrow.......
Wednesday, September 2, 2009
Open All Night
well, your ever loving green eyed chef, could not get to sleep last night.......I think because I have my fantasy football draft tonight(yes, I have a sport hobby outside of cooking)and it is quite stressful since it is basically the beginning of what always turns into another losing football season for me.
Anyway, around 2:30am I started craving a fruit and yogurt parfait from a local fastfood eatery but was too lazy to get dressed and drive myself there. So I looked in the fridge to see what I had and then looked through rachaels meals and found myself this quick and easy little gem.........Yogurt Crunch
Ingredients
6 cups vanilla yogurt
4 firm granola bars
1/2 cup chopped nuts
1/2 pint strawberries, sliced with stems removed
Directions
Pour yogurt into a bowl. Add granola bars to a plastic food storage bag and crush. Add to yogurt along with nuts. Stir to combine all ingredients and transfer to cups. Top with strawberries and serve.
The verdict.......this quick and easy item(took less then 10 mins to make), really hit the spot and is pretty healthy to boot. Now I listed the entire recipe, but since I am cooking for one, I cut the ingredients down to about 1/5 the amounts.
For the granola bars, you could use whatever flavor you want, I used oats and honey and I also used toasted walnuts for the chopped nuts.
I also put the strawberries in the bowl first and use the yogurt mixture as a topping instead of what Rachael recommends.
But again, this was a great little item and can be used really for breakfast or dessert.
Until Tomorrow....................
Anyway, around 2:30am I started craving a fruit and yogurt parfait from a local fastfood eatery but was too lazy to get dressed and drive myself there. So I looked in the fridge to see what I had and then looked through rachaels meals and found myself this quick and easy little gem.........Yogurt Crunch
Ingredients
6 cups vanilla yogurt
4 firm granola bars
1/2 cup chopped nuts
1/2 pint strawberries, sliced with stems removed
Directions
Pour yogurt into a bowl. Add granola bars to a plastic food storage bag and crush. Add to yogurt along with nuts. Stir to combine all ingredients and transfer to cups. Top with strawberries and serve.
The verdict.......this quick and easy item(took less then 10 mins to make), really hit the spot and is pretty healthy to boot. Now I listed the entire recipe, but since I am cooking for one, I cut the ingredients down to about 1/5 the amounts.
For the granola bars, you could use whatever flavor you want, I used oats and honey and I also used toasted walnuts for the chopped nuts.
I also put the strawberries in the bowl first and use the yogurt mixture as a topping instead of what Rachael recommends.
But again, this was a great little item and can be used really for breakfast or dessert.
Until Tomorrow....................
Saturday, August 29, 2009
Breakfast in Bed
Decided to do "my breakfast with Rachael" instead of dinner, cause I was craving french toast or I guess "freedom toast" to appease my republican readers :-)
Now I am also going to include the Three Berry Compote portion since it is apart of the recipe, but I myself just topped my french toast with maple syrup, as I do not dig berries on pancakes or french toast.
Ingredients
2 eggs
1 cup sugar
1 tablespoon cornstarch dissolved in a splash of water
1 cup whole milk
1/2 teaspoon freshly grated nutmeg
8 slices stale white bread or 6 slices thick cut stale bread
Butter, for griddle pan
Warm maple syrup, powdered sugar, cinnamon sugar and/or fresh berries for topping
Preheat nonstick griddle or skillet over medium heat. Beat eggs very well, add sugar and beat again. Add cornstarch in water and beat that in, then add milk and nutmeg. Coat bread thoroughly in egg-milk mixture. Lightly butter hot pan with butter nested in paper towels. Add bread to the pan and cook slowly, 3 or 4 minutes on each side, 2 to 3 slices at a time. Serve hot with your favorite toppings or Three Berry Compote
Three Berry Compote:
1/2 cup sugar
1 lemon, juiced
1/2 cup water
1 pint strawberries, sliced
1 cup raspberries
1 cup blackberries
1/4 cup maple syrup or honey
Combine sugar, lemon and water in a small sauce pot. Over moderate heat, dissolve sugar into water. Stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. Reduce heat and simmer 7 or 8 minutes. Remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. Thicken syrup 5 minutes and pour over fruit. Serve with French toast, pancakes or waffles.
The Verdict........well first I have to say that I think this is the first of Rachaels items that did not call for EVOO, although I guess you could use it instead of butter on the griddle or frying pan in my case. But let me get back on point......this stuff rocked, it was crispy, flavorful, really sweet and really just perfect, so much that I might just make this again at dinner time tonight. To make this a bit healthier, i but you could use skim milk and egg beaters and I bit the great taste would not change at all.
Until Tomorrow......
Now I am also going to include the Three Berry Compote portion since it is apart of the recipe, but I myself just topped my french toast with maple syrup, as I do not dig berries on pancakes or french toast.
Ingredients
2 eggs
1 cup sugar
1 tablespoon cornstarch dissolved in a splash of water
1 cup whole milk
1/2 teaspoon freshly grated nutmeg
8 slices stale white bread or 6 slices thick cut stale bread
Butter, for griddle pan
Warm maple syrup, powdered sugar, cinnamon sugar and/or fresh berries for topping
Preheat nonstick griddle or skillet over medium heat. Beat eggs very well, add sugar and beat again. Add cornstarch in water and beat that in, then add milk and nutmeg. Coat bread thoroughly in egg-milk mixture. Lightly butter hot pan with butter nested in paper towels. Add bread to the pan and cook slowly, 3 or 4 minutes on each side, 2 to 3 slices at a time. Serve hot with your favorite toppings or Three Berry Compote
Three Berry Compote:
1/2 cup sugar
1 lemon, juiced
1/2 cup water
1 pint strawberries, sliced
1 cup raspberries
1 cup blackberries
1/4 cup maple syrup or honey
Combine sugar, lemon and water in a small sauce pot. Over moderate heat, dissolve sugar into water. Stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. Reduce heat and simmer 7 or 8 minutes. Remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. Thicken syrup 5 minutes and pour over fruit. Serve with French toast, pancakes or waffles.
The Verdict........well first I have to say that I think this is the first of Rachaels items that did not call for EVOO, although I guess you could use it instead of butter on the griddle or frying pan in my case. But let me get back on point......this stuff rocked, it was crispy, flavorful, really sweet and really just perfect, so much that I might just make this again at dinner time tonight. To make this a bit healthier, i but you could use skim milk and egg beaters and I bit the great taste would not change at all.
Until Tomorrow......
Thursday, August 27, 2009
Veggie Feast
Felt like making soup tonight............so it's Pumpkin and Black Bean Soup.......sounded really interesting so here we go........
Ingredients
2 tablespoon evoo
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree
1 cup heavy cream
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Coarse salt
20 blades fresh chives, chopped or snipped
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives
The Verdict...........I like this flavor combination a lot, very tasty. I could also see thickening this with mashed potatoes, but overall i like this soup. cats on the other hand smelled it and slowly backed away, but hey, can't win the all.
Until tomorrow.......
Ingredients
2 tablespoon evoo
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree
1 cup heavy cream
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Coarse salt
20 blades fresh chives, chopped or snipped
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives
The Verdict...........I like this flavor combination a lot, very tasty. I could also see thickening this with mashed potatoes, but overall i like this soup. cats on the other hand smelled it and slowly backed away, but hey, can't win the all.
Until tomorrow.......
Tuesday, August 25, 2009
I am back with a Southwestern Brunch
Well, your ever-lovin green eyed chef is back from Eureka Springs and is well rested. I had a blast roaming among the hippie crowd looking at art and I even took some time to do a little fishing. I saw more wildlife then I have ever seen before.....I even found an old hummingbird feeder and got the thing up and running and damn if like 100 hummingbirds showed up all the time...........really kind of cool to see.
Anyway after a long drive back, i was really hungry so i made Roasted Red Pepper and Potato Egg Pie.
Ingredients
1 large red bell pepper, seeded and halved
1/2 cup evoo
2 medium Russet potatoes, peeled and halved, then thinly sliced across into half moons
1 small onion, halved, then very thinly sliced
1 small brown paper sack
8 large eggs, beaten
Salt and pepper
Preheat broiler to high. Place red pepper halves on a cookie or baking sheet. Place peppers under broiler and allow the skins to blacken all over, about 10 minutes.
While peppers are working, heat about 1/4 cup evoo in a medium nonstick skillet over medium high heat. Add sliced potatoes and fry in oil until they begin to become tender, 5 minutes. Add onions and cook 5 minutes more. Remove potatoes and onions to a bowl using slotted spoon. Wipe out pan, return pan to heat and add remaining oil. Reduce heat to medium. Remove peppers from broiler. Leave broiler on. Place peppers in a brown paper sack and seal sack tightly. Allow peppers to stand and cool for a couple of minutes. Peel away charred skin and slice. Add peppers to potatoes and onions. Add beaten eggs to cooked vegetables and season with salt and pepper. Add mixture to the pan and cook until eggs settle and brown on the bottom. Transfer pan to broiler and allow the egg pie to brown on top and puff up.
Slide pie out of the pan and on to a serving plate. Cool slightly, then cut into 8 wedges and serve
The verdict..........well for starters the cats liked this.........but they have always had a very Pro-Egg stance, so no shock here. As for me, I thought this was a really flavorful dish, hearty, filling and the perfect dish when you are hungry yet wanting to stay healthy. The only thing I could see adding would maybe be sprinkling some cheese on top, like a Monterrey jack or Colby would work best.
Kudos to rachael on this one.
Until Tomorrow............
Anyway after a long drive back, i was really hungry so i made Roasted Red Pepper and Potato Egg Pie.
Ingredients
1 large red bell pepper, seeded and halved
1/2 cup evoo
2 medium Russet potatoes, peeled and halved, then thinly sliced across into half moons
1 small onion, halved, then very thinly sliced
1 small brown paper sack
8 large eggs, beaten
Salt and pepper
Preheat broiler to high. Place red pepper halves on a cookie or baking sheet. Place peppers under broiler and allow the skins to blacken all over, about 10 minutes.
While peppers are working, heat about 1/4 cup evoo in a medium nonstick skillet over medium high heat. Add sliced potatoes and fry in oil until they begin to become tender, 5 minutes. Add onions and cook 5 minutes more. Remove potatoes and onions to a bowl using slotted spoon. Wipe out pan, return pan to heat and add remaining oil. Reduce heat to medium. Remove peppers from broiler. Leave broiler on. Place peppers in a brown paper sack and seal sack tightly. Allow peppers to stand and cool for a couple of minutes. Peel away charred skin and slice. Add peppers to potatoes and onions. Add beaten eggs to cooked vegetables and season with salt and pepper. Add mixture to the pan and cook until eggs settle and brown on the bottom. Transfer pan to broiler and allow the egg pie to brown on top and puff up.
Slide pie out of the pan and on to a serving plate. Cool slightly, then cut into 8 wedges and serve
The verdict..........well for starters the cats liked this.........but they have always had a very Pro-Egg stance, so no shock here. As for me, I thought this was a really flavorful dish, hearty, filling and the perfect dish when you are hungry yet wanting to stay healthy. The only thing I could see adding would maybe be sprinkling some cheese on top, like a Monterrey jack or Colby would work best.
Kudos to rachael on this one.
Until Tomorrow............
Friday, August 21, 2009
Vacation
Just a short note that I am leaving on vacation and will not be back util next tuesday evening...........but i will be cooking rachael meals while down at Eureka Springs...............that's right your ever loving green-eyed checf is heading off the Hillbilly country....................anyway I will be jotting down notes on the meals I make, so i will be back with a multi post blog tuesday night.........unless something happens to me while in the backwoods of eureka.................on the plus side, the police will easily identify my body, cause I will be the only one wearing shoes:-)
Later Taters..........
Later Taters..........
Thursday, August 20, 2009
tasty and guilt free
Only need to make a dessert tonight and I wanted something light, so I made, Melon with Berries and Sorbet. Low fat and low cal.
Ingredients
1 cantaloupe, quartered and seeded
1 pint mango or strawberry sorbet
1/2 pint raspberries
1/2 pint strawberries, sliced
2 teaspoons sugar
Cut a thin piece of the skin off of the back of each wedge of melon to give the melon sections stability. Top each melon boat with a scoop of mango or strawberry sorbet. Toss berries with a little sugar and spill them down and over the sorbet and melon
The Verdict.........ok it's not the crustfree apple pie from the other night, nor is it chocolate cake..........but it is still pretty damn good and more importantly, it is healthy, so enjoy.
Until Tomorrow............
Ingredients
1 cantaloupe, quartered and seeded
1 pint mango or strawberry sorbet
1/2 pint raspberries
1/2 pint strawberries, sliced
2 teaspoons sugar
Cut a thin piece of the skin off of the back of each wedge of melon to give the melon sections stability. Top each melon boat with a scoop of mango or strawberry sorbet. Toss berries with a little sugar and spill them down and over the sorbet and melon
The Verdict.........ok it's not the crustfree apple pie from the other night, nor is it chocolate cake..........but it is still pretty damn good and more importantly, it is healthy, so enjoy.
Until Tomorrow............
Wednesday, August 19, 2009
Holiday from being a veghead
Well I was asked to make a non vegetarian dish, so that is what I am doing........Stuffed Steak with Prosciutto and Spinach.........I remember watching rachael make this one and always thought that it diid look fantastic.
Ingredients
1 (10-ounce) package chopped frozen spinach
3 tablespoons EVOO
3 cloves garlic, chopped
1/2 small onion, chopped
1/2 small red bell pepper, 1/4 chopped, 1/4 cut into thin strips, for garnish
2 ounces prosciutto (about 3 to 4 slices), cut into ribbons
Coarse salt
Black pepper
1/4 cup Italian bread crumbs
1/3 cup grated Parmigiano
2 pound eye round roast
Re-sealable plastic bag
Defrost spinach in microwave. Wrap in clean kitchen towel and wring chopped spinach dry.
Place a large skillet on the stove over medium high heat. Add 2 tablespoons extra-virgin olive oil-to hot skillet. Add garlic to oil. Add onion and red pepper, cook 1 minute. Lower heat to medium. Add the prosciutto and the spinach. Season with salt and pepper. Add bread crumbs and cheese to spinach. Turn off heat. Let stuffing cool.
To create the cavity for the stuffing, use a long sharp knife (like a boning knife), and cut a 1 to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity. Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through.
Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag. Pipe the filling into the cavity. You may need to push it along with your fingers to make sure that it goes all the way through.
Preheat nonstick skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tablespoons of extra-virgin olive oil to the pan. Season the steaks with salt and pepper and sear in hot, nonstick skillet, 2 minutes on first side. Flip the steaks and sear for an additional 2 minutes then lower the heat to medium-high and cook until done (about 3 to 4 more minutes). Garnish with thinly sliced red pepper.
The Verdict.......this was great, even a vegetarian can admit that meat is good....for those readers who are not around a well stock grocer, if you cannot really find prosciutto, then bacon would work just as well. I would also say youy can use a flank or skirt steak too instead of round.
Also, the cats loved this, and I think from thier meows, that they are requesting seconds.
Until tomorrow........
Ingredients
1 (10-ounce) package chopped frozen spinach
3 tablespoons EVOO
3 cloves garlic, chopped
1/2 small onion, chopped
1/2 small red bell pepper, 1/4 chopped, 1/4 cut into thin strips, for garnish
2 ounces prosciutto (about 3 to 4 slices), cut into ribbons
Coarse salt
Black pepper
1/4 cup Italian bread crumbs
1/3 cup grated Parmigiano
2 pound eye round roast
Re-sealable plastic bag
Defrost spinach in microwave. Wrap in clean kitchen towel and wring chopped spinach dry.
Place a large skillet on the stove over medium high heat. Add 2 tablespoons extra-virgin olive oil-to hot skillet. Add garlic to oil. Add onion and red pepper, cook 1 minute. Lower heat to medium. Add the prosciutto and the spinach. Season with salt and pepper. Add bread crumbs and cheese to spinach. Turn off heat. Let stuffing cool.
To create the cavity for the stuffing, use a long sharp knife (like a boning knife), and cut a 1 to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity. Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through.
Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag. Pipe the filling into the cavity. You may need to push it along with your fingers to make sure that it goes all the way through.
Preheat nonstick skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tablespoons of extra-virgin olive oil to the pan. Season the steaks with salt and pepper and sear in hot, nonstick skillet, 2 minutes on first side. Flip the steaks and sear for an additional 2 minutes then lower the heat to medium-high and cook until done (about 3 to 4 more minutes). Garnish with thinly sliced red pepper.
The Verdict.......this was great, even a vegetarian can admit that meat is good....for those readers who are not around a well stock grocer, if you cannot really find prosciutto, then bacon would work just as well. I would also say youy can use a flank or skirt steak too instead of round.
Also, the cats loved this, and I think from thier meows, that they are requesting seconds.
Until tomorrow........
Tuesday, August 18, 2009
Fillin' Groovy
Ate a salad at Panera Bread tonight, but was in the mood for some dessert, so I was loooking through few of rachaels recipes and found Apples, No Pie, a la Mode. Now normally my favorite part of Apple pie with vanilla ice cream is the hot pie crust mixed with the cold ice cream....all I can say is YUMMY.....so a crust less pie i figure would be a tad different.
Ingredients
3 tablespoons butter
1-inch piece fresh ginger, grated or minced
3 Golden Delicious apples, quartered, cored and sliced
2 teaspoons lemon juice
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 pint vanilla ice cream
1 canister whipped cream
Heat a skillet over medium to medium-high heat. Add the ginger and apples to warm butter, squeeze a little lemon juice over the pan and saute 4 to 5 minutes. Add brown sugar, cinnamon, nutmeg to the apples and cook another 2 minutes. Spoon apples into dessert dishes and top with ice cream and whipped cream. Garnish whipped cream with a pinch more cinnamon or nutmeg.
The Verdict.......well if you read the list if ingredients, you could tell that there was NO WAY, that this would be bad and it was not. This was hot and delicious.
It was quick to make, I did cut the apples a bit smaller then Rachael called for, but it would not make a difference how you cut them.......this was DA BOMB.
Karen, since you will read this, you need to make this for your family THIS WEEKEND, and when they say "thanks mom this is great", you can say "don't thank me, thank the everloving green eyed chef from My dinners with Rachael"
Until Tomorrow.....................
Ingredients
3 tablespoons butter
1-inch piece fresh ginger, grated or minced
3 Golden Delicious apples, quartered, cored and sliced
2 teaspoons lemon juice
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 pint vanilla ice cream
1 canister whipped cream
Heat a skillet over medium to medium-high heat. Add the ginger and apples to warm butter, squeeze a little lemon juice over the pan and saute 4 to 5 minutes. Add brown sugar, cinnamon, nutmeg to the apples and cook another 2 minutes. Spoon apples into dessert dishes and top with ice cream and whipped cream. Garnish whipped cream with a pinch more cinnamon or nutmeg.
The Verdict.......well if you read the list if ingredients, you could tell that there was NO WAY, that this would be bad and it was not. This was hot and delicious.
It was quick to make, I did cut the apples a bit smaller then Rachael called for, but it would not make a difference how you cut them.......this was DA BOMB.
Karen, since you will read this, you need to make this for your family THIS WEEKEND, and when they say "thanks mom this is great", you can say "don't thank me, thank the everloving green eyed chef from My dinners with Rachael"
Until Tomorrow.....................
Sunday, August 16, 2009
Stay the Course
Well, I was told at work by a friend that I had been slipping in my posting, and i have.........it is true. I explained that I have been dating and just not been able to cook at home, but today I am back on course and decided to make something that sounded rather different from Rachael...........Stuffed Roasted Strawberries.
Ingredients
12 extra-large strawberries (the bigger the better:-)
1 to 2 ounces bittersweet chocolate, chopped
1 teaspoon sugar, optional
Spray whipping cream
Cocoa powder, for garnishing
Preheat the oven to 400 degrees F.
Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!!!!
The verdict.......well, I have eaten chocolate dipped strawberries and thought they were ok, nothing fantastic, just ok..........but these were really REALLY good. It took some looking to find the massive strawberries needed but it was worth it.....plus this is a low fat and low calorie dessert, so over all this was a great dish.
Until Tomorrow...........
Ingredients
12 extra-large strawberries (the bigger the better:-)
1 to 2 ounces bittersweet chocolate, chopped
1 teaspoon sugar, optional
Spray whipping cream
Cocoa powder, for garnishing
Preheat the oven to 400 degrees F.
Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!!!!
The verdict.......well, I have eaten chocolate dipped strawberries and thought they were ok, nothing fantastic, just ok..........but these were really REALLY good. It took some looking to find the massive strawberries needed but it was worth it.....plus this is a low fat and low calorie dessert, so over all this was a great dish.
Until Tomorrow...........
Tuesday, August 11, 2009
Hearty Fare
Just made a snack dish tonight Roasted Garlic, Feta and Walnut Dip, Toasted Flat Bread. Sounded tasty..........also i was watching a new thirty min meals with rachael, and I think she has put on a little weight.....now all my readers do not get angry, she still looks cute as a bug in a rug......I just notice stuff like that, anyway on to the dish.
Ingredients
1 medium bulb garlic, end cut off, 1 clove reserved
1 tablespoon evoo, plus some for drizzling
1 cup walnut halves, toasted
1 1/2 cups feta cheese, crumbles
1/2 cup milk
1 teaspoon dried oregano
1/4 cup flat-leaf parsley, a handful of leaves
Freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, reserved from above, cracked away from skin
4 flat breads or pitas, cut into wedges and toasted
Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven.
Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with evoo and serve.
When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes
The Verdict..........this was very tasty as is most of rachaels recipes. I could see using plain yogurt instead of milk if you wanted to make the dip a little creamier. The feta and walnuts made a nice flavor together, so I say make this dear reader at your next party or get-together.
Until Tomorrow...........
Ingredients
1 medium bulb garlic, end cut off, 1 clove reserved
1 tablespoon evoo, plus some for drizzling
1 cup walnut halves, toasted
1 1/2 cups feta cheese, crumbles
1/2 cup milk
1 teaspoon dried oregano
1/4 cup flat-leaf parsley, a handful of leaves
Freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, reserved from above, cracked away from skin
4 flat breads or pitas, cut into wedges and toasted
Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven.
Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with evoo and serve.
When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes
The Verdict..........this was very tasty as is most of rachaels recipes. I could see using plain yogurt instead of milk if you wanted to make the dip a little creamier. The feta and walnuts made a nice flavor together, so I say make this dear reader at your next party or get-together.
Until Tomorrow...........
Sunday, August 9, 2009
Living Lean
Not particularly hungry, but i saw this recipe and thought I would try it since it seemed a bit out there when I read the name...........Melon Soup........
Ingredients
2 ripe small to medium cantaloupes
2 rounded tablespoons sugar
1 lime, juiced
1 1/2 cups spring water
2 kiwis, peeled and diced or thinly sliced
1/2 pint raspberries
Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve.
The Verdict..........this was just ok for me. I think it needed something else to make it taste like more then just pureed melon. I will say that the bites that contained some pureed melon, kiwi and raspberries was good, but over all this was not my favorite dish.
Until Tomorrow........
Ingredients
2 ripe small to medium cantaloupes
2 rounded tablespoons sugar
1 lime, juiced
1 1/2 cups spring water
2 kiwis, peeled and diced or thinly sliced
1/2 pint raspberries
Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve.
The Verdict..........this was just ok for me. I think it needed something else to make it taste like more then just pureed melon. I will say that the bites that contained some pureed melon, kiwi and raspberries was good, but over all this was not my favorite dish.
Until Tomorrow........
Friday, August 7, 2009
Something for those lazy summer days
Well I have been on vacation the last couple of days and have been through some excitement. Yesterday while driving to the theater, a SUV stuck a overpass pillar and flipped over right in front of me, so I had to quickly stop, called 911 and rushed to the overturn vehicle and got the driver out of the car. She was not seriously hurt, and I left as soon as the police arrived..............missed my movie, but hey, it was not like I could not stop. Today was better, I finally saw my film, 500 Days of Summer, and I really recommend it to all my readers. Anyway, after the film, I was out enjoying the nice weather and just pretty much relaxed the rest of the day and felt I needed something to help me i that endeavor, so I found rachael's recipe for Sparkling Sangria.
Ingredients
1/4 cup orange flavored liqueur, I used Grand Marnier
1/4 cup almond liqueur, I used Disarrono
12 strawberries, sliced
1 pint raspberries
1 bottle sparkling wine, I used a bottle of Ice Wine
4 seedless grapes
Combine liqueurs and fruit in the bottom of a medium pitcher and lightly muddle. Fill pitcher with sparkling wine. Place a single grape in the bottom of each glass. The yeast on the grape skin will help retain some fizz in your drink. Spoon a bit of muddled berry from the pitcher into each Champagne glass then pour in the liquid. Serve immediately. Cheers!
The Verdict............well let's just say, i am still feeling the buzz as I type this out.........easy to make and very very tasty :-)
Until Tomorrow...........
Ingredients
1/4 cup orange flavored liqueur, I used Grand Marnier
1/4 cup almond liqueur, I used Disarrono
12 strawberries, sliced
1 pint raspberries
1 bottle sparkling wine, I used a bottle of Ice Wine
4 seedless grapes
Combine liqueurs and fruit in the bottom of a medium pitcher and lightly muddle. Fill pitcher with sparkling wine. Place a single grape in the bottom of each glass. The yeast on the grape skin will help retain some fizz in your drink. Spoon a bit of muddled berry from the pitcher into each Champagne glass then pour in the liquid. Serve immediately. Cheers!
The Verdict............well let's just say, i am still feeling the buzz as I type this out.........easy to make and very very tasty :-)
Until Tomorrow...........
Thursday, August 6, 2009
Roadside classic
Had a bit of a sweet-tooth today so I made rachaels Chocolate Banana Cream Pie. I have always had a "pro pie' stance, so I was glad to see this recipe of rachael and a little surprised to since she always say that she is not a baker. She has just come out with her own line of bake ware called "oven lovin"......a name I think is just great.....anyway on to the pie.......
Ingredients
1 frozen pie shell, pricked several times with tines of a fork
1 package instant chocolate pudding, prepared to package directions
2 ripe bananas, sliced thin on an angle
1 can spray whipped cream
1 dark chocolate candy bar
Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until golden. Remove from oven and let cool.
Line the baked and cooled pie shell with a layer of chocolate pudding, half of the prepared amount. Add a layer of bananas. Top with remaining prepared instant chocolate pudding and remaining bananas. Cover the top with a giant swirl of whip cream from the spray can, starting at the center and working out. Shave a chocolate bar with a vegetable peeler and top pie with shavings. Serve immediately
The verdict..........This was a really a tasty treat, one of the best pies I have ever had. The only thing I would have changed about this is that, I had to make a second pie do to the fact that I tripped taking the first one from the oven and ended up slinging it across my kitchen. Even managed to get some of it in the fish tank.........on the plus side, the fish took a nibble, so i think they liked the pie.
So if you decided to follow in my footsteps......double the ingredients......
Until tomorrow...............
Ingredients
1 frozen pie shell, pricked several times with tines of a fork
1 package instant chocolate pudding, prepared to package directions
2 ripe bananas, sliced thin on an angle
1 can spray whipped cream
1 dark chocolate candy bar
Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until golden. Remove from oven and let cool.
Line the baked and cooled pie shell with a layer of chocolate pudding, half of the prepared amount. Add a layer of bananas. Top with remaining prepared instant chocolate pudding and remaining bananas. Cover the top with a giant swirl of whip cream from the spray can, starting at the center and working out. Shave a chocolate bar with a vegetable peeler and top pie with shavings. Serve immediately
The verdict..........This was a really a tasty treat, one of the best pies I have ever had. The only thing I would have changed about this is that, I had to make a second pie do to the fact that I tripped taking the first one from the oven and ended up slinging it across my kitchen. Even managed to get some of it in the fish tank.........on the plus side, the fish took a nibble, so i think they liked the pie.
So if you decided to follow in my footsteps......double the ingredients......
Until tomorrow...............
Tuesday, August 4, 2009
Simple Comforts
Tonight, I am feeling a tad down about something, so I decided to make on of my favorite comfort foods Roasted Tomato Bruschetta. I know a lot of readers might think if this as an appetizer, but I can eat the stuff all by itself as a meal.
Ingredients
2 pints grape tomatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 loaf sesame semolina bread (I just used french bread or "freedom" bread to make my republican friends happy))
2 cloves garlic, halved
4 scallions, finely chopped
1/2 cup basil leaves, thinly sliced
Heat the oven to 400 degrees F.
Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.
The Verdict...........delicious......I can see also hadd a bit of cheese to the top if you wanted, but it really is a tasty dish as is........
Until Tomorrow...........
Ingredients
2 pints grape tomatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 loaf sesame semolina bread (I just used french bread or "freedom" bread to make my republican friends happy))
2 cloves garlic, halved
4 scallions, finely chopped
1/2 cup basil leaves, thinly sliced
Heat the oven to 400 degrees F.
Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.
The Verdict...........delicious......I can see also hadd a bit of cheese to the top if you wanted, but it really is a tasty dish as is........
Until Tomorrow...........
Sunday, August 2, 2009
Fruit Fiesta
I was shopping grocery shopping after work and was purchasing various fruits and melons to make up some fruit salads for work this week and I ran across something called an Athena melon. I had never heard of an Athena melon, although it looked a it like a large smooth skin cantaloupe, but I like trying new thins, so i grabbed one. So I got home chopped it up and took a taste........it's cantaloupe....I did some research ad Athena melon is just an american cantaloupe, although it looks a bit different from the ones from europe that I think most of us are used to. So with the melon identified, I have made Margarita Melon Salad.
Ingredients
2 limes, juiced
2 shots tequila
2 tablespoons orange liqueur
3 teaspoons sugar
1/2 cantaloupe, seeded and cubed
1/4 honey dew melon, seeded and cubed
1/4 small watermelon, cubed
Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts. I myself save money buying purchasing the whole melons and chopping them down to size:-)
Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.
The verdict........simply to make and a pleasure to eat.......delicious and refreshing.........this would go great at a cookout and also something that would be an item to make for a date if you are cooking for that someone special.
Until tomorrow.........
Ingredients
2 limes, juiced
2 shots tequila
2 tablespoons orange liqueur
3 teaspoons sugar
1/2 cantaloupe, seeded and cubed
1/4 honey dew melon, seeded and cubed
1/4 small watermelon, cubed
Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts. I myself save money buying purchasing the whole melons and chopping them down to size:-)
Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.
The verdict........simply to make and a pleasure to eat.......delicious and refreshing.........this would go great at a cookout and also something that would be an item to make for a date if you are cooking for that someone special.
Until tomorrow.........
Saturday, August 1, 2009
Breakfast
With family coming up today, I decided to rise early and make myself some breakfast, so I looked to Rachael for something tasty and thought I would try making Olive Frittata. Now I have never made a Frittata before, but I do know that basically it is like an open faced omelet that you finish cooking in the oven instead of folding over in the skillet.
Ingredients
3 tablespoons evoo
1 onion, thinly sliced
1 roasted red pepper, drained, pat dry and diced
1/2 to 2/3 cup drained chopped Spanish green olives with pimiento
6 eggs
Generous splash half-and-half or milk
Salt and pepper
Preheat oven to 400 degrees F.
Heat the evoo in a small 6 to 8-inch oven-proof skillet over medium heat. Add onion to the hot oil and cook until soft and tender but not caramelized - keep the onion white. Add roasted peppers and olives and combine. Beat the eggs with half-and-half or milk and season them with salt and pepper. (Go easy on the salt because of the olives.) Pour the eggs into the skillet and keep settling them to the bottom of the pan as you would an omelet. When the eggs are firm on the bottom and set, transfer pan to the oven for about 10 minutes until top is golden brown. Cut and serve from the skillet or invert the frittata on to a serving plate.
The verdict......pretty good little dish. I had never had olives and eggs before, so I was thinking the olives could be a tad overpowering but they were not. The flavors really blended well together and really with the olives, very little salt had to be used. The only thing I might do different next time is may add a bit more red pepper, but that is because I really love red pepper and maybe a few mushrooms, cause, hey, they just go with eggs.
This was also a really cheap dish to make and took about 15 to 20 mins to prepare............o'h yea, and the cats dug this too:-)
Until Tomorrow..........
Ingredients
3 tablespoons evoo
1 onion, thinly sliced
1 roasted red pepper, drained, pat dry and diced
1/2 to 2/3 cup drained chopped Spanish green olives with pimiento
6 eggs
Generous splash half-and-half or milk
Salt and pepper
Preheat oven to 400 degrees F.
Heat the evoo in a small 6 to 8-inch oven-proof skillet over medium heat. Add onion to the hot oil and cook until soft and tender but not caramelized - keep the onion white. Add roasted peppers and olives and combine. Beat the eggs with half-and-half or milk and season them with salt and pepper. (Go easy on the salt because of the olives.) Pour the eggs into the skillet and keep settling them to the bottom of the pan as you would an omelet. When the eggs are firm on the bottom and set, transfer pan to the oven for about 10 minutes until top is golden brown. Cut and serve from the skillet or invert the frittata on to a serving plate.
The verdict......pretty good little dish. I had never had olives and eggs before, so I was thinking the olives could be a tad overpowering but they were not. The flavors really blended well together and really with the olives, very little salt had to be used. The only thing I might do different next time is may add a bit more red pepper, but that is because I really love red pepper and maybe a few mushrooms, cause, hey, they just go with eggs.
This was also a really cheap dish to make and took about 15 to 20 mins to prepare............o'h yea, and the cats dug this too:-)
Until Tomorrow..........
Thursday, July 30, 2009
A Taste of Home
OK, I know it has been a little bit, but your ever lovin green-eyed chef, was on a date the other evening and ate out. But I am back tonight and since I had a plain old salad for dinner, I decided to make on of Rachael's tasty desserts, so I made Super Stuffed Baked Apples a la Mode!!!!
Ingredients
4 large apples, cored
1 tablespoon lemon juice
3/4 cup brown sugar
1/4 cup instant oatmeal mix or rolled oats
1/4 teaspoon nutmeg, a healthy grating
1 teaspoon ground cinnamon
4 tablespoons butter, cut into pieces
2 ounces, 1/8 cup, golden raisins, chopped
1/4 cup chopped walnuts or walnut pieces or pecans
1 pint vanilla icecream
Whipped cream, in a canister
Preheat oven to 425 degrees F.
Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.
The Verdict.........well if you are wondering if I liked this, then you did not really pay attention to the ingredients, cause there was nothing in this baby not to love. This was a VERY VERY satisfying dish and one I will make at my next family get together, this just really rocked.
And to my regular readers who wondered what my cats thought.......they liked the ice-cream :-)
Until Tomorrow.............
Ingredients
4 large apples, cored
1 tablespoon lemon juice
3/4 cup brown sugar
1/4 cup instant oatmeal mix or rolled oats
1/4 teaspoon nutmeg, a healthy grating
1 teaspoon ground cinnamon
4 tablespoons butter, cut into pieces
2 ounces, 1/8 cup, golden raisins, chopped
1/4 cup chopped walnuts or walnut pieces or pecans
1 pint vanilla icecream
Whipped cream, in a canister
Preheat oven to 425 degrees F.
Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.
The Verdict.........well if you are wondering if I liked this, then you did not really pay attention to the ingredients, cause there was nothing in this baby not to love. This was a VERY VERY satisfying dish and one I will make at my next family get together, this just really rocked.
And to my regular readers who wondered what my cats thought.......they liked the ice-cream :-)
Until Tomorrow.............
Monday, July 27, 2009
Brunch
Ok, I was in the mood for breakfast food for dinner, it is a feeling that I think we all get now and then, so I decided to try something from rachael that is brand new, never been had before by me.......Scrambled Eggs with Smoked Salmon.........now I know your thinking "Fish mixed with eggs???Brad have you lost your mind? Do you dare cross that line??".......yes folks, I dare........
Ingredients
1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon or really any spoon will do. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
The Verdict........this was fantastic, the flavor of the salmon did not overpower the eggs like I thought they might. I only took a couple of bites(thank you diet)but it was enough to know that this would make an excellent brunch item. I could also see maybe tossing a few sauteed mushrooms to this dish or maybe top it with some caviar.
Also the cats went nuts for this one, they each ate about 1/2 a cup each, so kudos to rachael from the cat community.
Until tomorrow......
Ingredients
1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon or really any spoon will do. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
The Verdict........this was fantastic, the flavor of the salmon did not overpower the eggs like I thought they might. I only took a couple of bites(thank you diet)but it was enough to know that this would make an excellent brunch item. I could also see maybe tossing a few sauteed mushrooms to this dish or maybe top it with some caviar.
Also the cats went nuts for this one, they each ate about 1/2 a cup each, so kudos to rachael from the cat community.
Until tomorrow......
Sunday, July 26, 2009
No Meat, No Worries
I to go in to work today at 6:00am and did not get out until around 11:00am. I had to time from breakfast, so I was rather famished when I got back home so I decided to make Rachaels Three Vegetable Penne with Tarragon-Basil Pesto.
Ingredients
1 pound penne rigate pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
1/4 pound, french cut green beans
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup tarragon leaves from 10 to 12 stems
Handful flat-leaf parsley
1 lemon, zested
1 clove garlic
1/2 cup grated Parmigiano-Reggiano
Coarsely ground black pepper
1/3 cup EVOO
Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes.
While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.
Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly.
The verdict........this was pretty good, not the greatest pasta dish I have ever had, but one that if i was served it at a restaurant, I would not be disappointed. Now I did leave out the pine nuts and the Parmigiano-Reggiano, because I somehow got out of the store without buying them.....not sure how, but I did.
Both cats ate some of this one, so I guess the cat world is down with this dish of Rachaels too:-)
I think this would be really good if instead of green beans, maybe you used mushroom caps or even eggplant.
Until tomorrow.........
Ingredients
1 pound penne rigate pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
1/4 pound, french cut green beans
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup tarragon leaves from 10 to 12 stems
Handful flat-leaf parsley
1 lemon, zested
1 clove garlic
1/2 cup grated Parmigiano-Reggiano
Coarsely ground black pepper
1/3 cup EVOO
Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes.
While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.
Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly.
The verdict........this was pretty good, not the greatest pasta dish I have ever had, but one that if i was served it at a restaurant, I would not be disappointed. Now I did leave out the pine nuts and the Parmigiano-Reggiano, because I somehow got out of the store without buying them.....not sure how, but I did.
Both cats ate some of this one, so I guess the cat world is down with this dish of Rachaels too:-)
I think this would be really good if instead of green beans, maybe you used mushroom caps or even eggplant.
Until tomorrow.........
Saturday, July 25, 2009
Hot Topic------Salad
Just realized that this is a bit of a milestone for my blog....this is my fifty-first recipe, so that is kind a something. Does not seem like I have been doing this long enough to rack of fifty dishes, but times flies when your having fun.
Today I made Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad.
Ingredients
8 portabello mushroom caps
EVOO, for brushing mushrooms, plus 1/4 cup
1 (10-ounce) box frozen chopped spinach, defrosted(I used fresh)
1 can quartered artichoke hearts, drained well
1 1/2 cups ricotta cheese
1 egg yolk
1 clove garlic grated
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano, a couple of handfuls
6 plum tomatoes, coarsely chopped
1 cup fresh basil leaves, about 20, torn
4 cups crusty bread, torn or coarsely chopped
1 small red onion, very thinly sliced
Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
Preheat grill to medium-high and oven to 425 degrees F.
Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with EVOO and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
Remove mushroom caps from grill.
To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
Serve 2 caps with a pile of salad alongside.
The Verdict..........well I had a friend try this and she thought it was pretty good, but it did take me a while to make this(around 50 mins), not that it was difficult to make, but I kept stopping to watch that new Friday the 13th movie hollywood remade..........you will probably not be surprised to hear that jason is still killing lots of overly hormonal teens. Anyway, the dish was very good and something I woul make again when not distracted by screaming camp crystal lake campers.
Until Tomorrow........
Today I made Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad.
Ingredients
8 portabello mushroom caps
EVOO, for brushing mushrooms, plus 1/4 cup
1 (10-ounce) box frozen chopped spinach, defrosted(I used fresh)
1 can quartered artichoke hearts, drained well
1 1/2 cups ricotta cheese
1 egg yolk
1 clove garlic grated
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano, a couple of handfuls
6 plum tomatoes, coarsely chopped
1 cup fresh basil leaves, about 20, torn
4 cups crusty bread, torn or coarsely chopped
1 small red onion, very thinly sliced
Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
Preheat grill to medium-high and oven to 425 degrees F.
Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with EVOO and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
Remove mushroom caps from grill.
To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
Serve 2 caps with a pile of salad alongside.
The Verdict..........well I had a friend try this and she thought it was pretty good, but it did take me a while to make this(around 50 mins), not that it was difficult to make, but I kept stopping to watch that new Friday the 13th movie hollywood remade..........you will probably not be surprised to hear that jason is still killing lots of overly hormonal teens. Anyway, the dish was very good and something I woul make again when not distracted by screaming camp crystal lake campers.
Until Tomorrow........
Friday, July 24, 2009
Das Boats
Was on vacation today and spent most the day strolling around the plaza and when I got home there had been a .......catnip situation.........my cats had gotten into the catnip and had created quite a mess. I therefore had to make something simple so tonight I made Avocado Boats
Ingredients
3 ripe avocados
1 lemon
Hot sauce, several drops
EVOO, for drizzling
2 small plum tomatoes, seeded and chopped
2 scallions, chopped
Coarse salt
Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with plum tomatoes and serve.
The verdict..........these were rather tasty and a nice light dinner item. I have to say rachael has some simply to prepare and yet very flavorful recipes.
Until tomorrow......
Ingredients
3 ripe avocados
1 lemon
Hot sauce, several drops
EVOO, for drizzling
2 small plum tomatoes, seeded and chopped
2 scallions, chopped
Coarse salt
Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with plum tomatoes and serve.
The verdict..........these were rather tasty and a nice light dinner item. I have to say rachael has some simply to prepare and yet very flavorful recipes.
Until tomorrow......
Thursday, July 23, 2009
Time to Recharge
Not to hungry, so i was looking for something light, so Mint and Lime Melon Salad seemed like a great choice......
ingredients
1/2 cup mint jelly
1 lime, juiced
1/4 cup evoo
1 melon, cantaloupe or honey dew, peeled, cut into 8ths and thinly sliced
4 radishes, thinly sliced
1/2 seedless cucumber, thinly sliced
1/2 medium red onion, thinly sliced
Salt and pepper
Mint sprigs, for garnish
In a medium shallow bowl, whisk together jelly, lime juice and evoo. Add the melon and veggies and toss. Season salad with salt and pepper and serve with mint sprigs.
The Verdict...........this was really good, I was worried about using mint jelly as I had never used it before. Also when I read the ingredients, I had doubts the flavors would really come together, but the mint pulled them all together. It was really really good. This I might make at my works next food day.
Until Tomorrow......
ingredients
1/2 cup mint jelly
1 lime, juiced
1/4 cup evoo
1 melon, cantaloupe or honey dew, peeled, cut into 8ths and thinly sliced
4 radishes, thinly sliced
1/2 seedless cucumber, thinly sliced
1/2 medium red onion, thinly sliced
Salt and pepper
Mint sprigs, for garnish
In a medium shallow bowl, whisk together jelly, lime juice and evoo. Add the melon and veggies and toss. Season salad with salt and pepper and serve with mint sprigs.
The Verdict...........this was really good, I was worried about using mint jelly as I had never used it before. Also when I read the ingredients, I had doubts the flavors would really come together, but the mint pulled them all together. It was really really good. This I might make at my works next food day.
Until Tomorrow......
Tuesday, July 21, 2009
Uber-Munchies
Was wanting something light tonight and what better way then with rachaels Warm Brie with Fuji Apple, Pear and Melba Toasts.
Ingredients
1 large Fuji apple
1 large red or brown skinned pear, slightly underripe
A wedge lemon
1 pound individual wheel brie cheese
24 sesame Melba toast rounds, any brand
Quarter apple and pear lengthwise and cut into each quarter on an angle to remove the core. Slice apple and pear into 1/4-inch thick slices. Squeeze a little lemon juice over the fruit to slow browning.
Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. If brie is not yet soft and hot after 1 minute, place it back in microwave for another 30 seconds on high.
Serve the softened, warm brie with a platter of fruit and Melba toasts for dipping and spreading. Reheat brie if it tightens up for 20 to 30 seconds at a time on high
The Verdict........I have always loved brie, so i was not shocked that I really liked this dish. It is just an appetizer, but it was very filling and I will be making this at my next dinner party. The warm soft brie really blends will with the fruit...........nice job rachael.
Ingredients
1 large Fuji apple
1 large red or brown skinned pear, slightly underripe
A wedge lemon
1 pound individual wheel brie cheese
24 sesame Melba toast rounds, any brand
Quarter apple and pear lengthwise and cut into each quarter on an angle to remove the core. Slice apple and pear into 1/4-inch thick slices. Squeeze a little lemon juice over the fruit to slow browning.
Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. If brie is not yet soft and hot after 1 minute, place it back in microwave for another 30 seconds on high.
Serve the softened, warm brie with a platter of fruit and Melba toasts for dipping and spreading. Reheat brie if it tightens up for 20 to 30 seconds at a time on high
The Verdict........I have always loved brie, so i was not shocked that I really liked this dish. It is just an appetizer, but it was very filling and I will be making this at my next dinner party. The warm soft brie really blends will with the fruit...........nice job rachael.
Sunday, July 19, 2009
Here's to New Beginnings
Normally I take whatever recipe is next in line from Rachaels cookbook, but a friend of mine just gave be some yellow squash, so i decided to find a rachael recipe for squash. My friend. karen, keeps me pretty much well stocked in fresh herbs from her own garden and now gave me squash and zucchini. I feel a little bit like one of those old Florentine painters from the 1200's whose paintings has caught the eye of the queen and is given gold to pursue his endeavors. except in my case, i am given herbs and squash...:-)
So tonight it was Sauteed Yellow Squash..........
Ingredients
1 tablespoon EVOO
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions
Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.
The Verdict.........This was really delicious.......the combination of flavors from the red pepper and chives really blends well with the squash. I can see making the same dish but with zucchini and I think it would turn out just as good.
The fact that my older cat took one good ig bite before realizing that this was not meat, I will consider a thumbs up from them too.
I think I will make this as a side dish at Thanksgiving now that I am thinking about it.
Until Tomorrow..........
So tonight it was Sauteed Yellow Squash..........
Ingredients
1 tablespoon EVOO
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions
Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.
The Verdict.........This was really delicious.......the combination of flavors from the red pepper and chives really blends well with the squash. I can see making the same dish but with zucchini and I think it would turn out just as good.
The fact that my older cat took one good ig bite before realizing that this was not meat, I will consider a thumbs up from them too.
I think I will make this as a side dish at Thanksgiving now that I am thinking about it.
Until Tomorrow..........
Saturday, July 18, 2009
Small Kitchen Big Flavor
A friend of mine last week was talking about how she was craving Mexican and i guess it carried over to me. So it was Taco Pockets.
Ingredients
1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt,
1 tablespoon (1 turn around the pan) vegetable oil,
4(12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded monterey jack
Accompaniments:
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black bean
Prepared mild salsa, for dipping chips and vegetables, recipe follows
Directions
Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
The verdict.........this is a rather tasty dish I have to say. The cats liked this one too. rachael really out did herselfwith this one and it took less then thirty mins to make.
I will be making this one again, I am sure ;-)
Ingredients
1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt,
1 tablespoon (1 turn around the pan) vegetable oil,
4(12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded monterey jack
Accompaniments:
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black bean
Prepared mild salsa, for dipping chips and vegetables, recipe follows
Directions
Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
The verdict.........this is a rather tasty dish I have to say. The cats liked this one too. rachael really out did herselfwith this one and it took less then thirty mins to make.
I will be making this one again, I am sure ;-)
Friday, July 17, 2009
Escape the Mundane
Tonight it was Red Wine Rice with Grapes..............it is different to say the least.
Ingredients
1 3/4 cups dry red wine
1 fresh bay leaf
1 tablespoon evoo
1 cup white rice
1 cup red or black seedless grapes, halved
Bring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.
The Verdict............this was really pretty bad...........far to much wine.........I would not make this at all.
Ingredients
1 3/4 cups dry red wine
1 fresh bay leaf
1 tablespoon evoo
1 cup white rice
1 cup red or black seedless grapes, halved
Bring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.
The Verdict............this was really pretty bad...........far to much wine.........I would not make this at all.
Wednesday, July 15, 2009
Southwest Supper
Well, I broke out of my vegetarian mode and had a burger today at lunch and now the guilt is mounting, my friend Amara(a fellow veghead) looked at me with contempt and I think may have uttered the word "judas" under her breath. So tonight I have made Roasted Poblano Quesadillas.
Ingredients
2 large poblanos(these are chili peppers if you do not know)
4 teaspoons extra-virgin olive oil
4 large flour tortillas
2 cups shredded Monterey Jack cheese
Heat the broiler to high.
Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.
The verdict..........these are pretty tasty, not the greatest thing in the world, but still worth trying at least once. These would also I think go well with my a avocado dip and a it of lime.
Until tomorrow........
Ingredients
2 large poblanos(these are chili peppers if you do not know)
4 teaspoons extra-virgin olive oil
4 large flour tortillas
2 cups shredded Monterey Jack cheese
Heat the broiler to high.
Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.
The verdict..........these are pretty tasty, not the greatest thing in the world, but still worth trying at least once. These would also I think go well with my a avocado dip and a it of lime.
Until tomorrow........
Monday, July 13, 2009
The Simple Life
I was not particularly hungry tonight and since i am cooking for one, or three if you count my two cats, I was not wanting to do much tonight. I was in the mood for a more snack like item so I made Herb and Cheese Oven Fries. Normally, fries are not the first or even the 20th thing i would crave, but tonight I was.........maybe it was because it was a hard day at work..........maybe it was because the weather has been rainy........whatever the reason, i was craving fries.
Ingredients
3 large all purpose potatoes cut into thin wedges
2-3 tablespoons EVOO
1 teaspoon dried Italian seasoning or, 1/2 teaspoon each dried oregano, thyme, parsley(I used the dried oregano, thyme and parsley)
Salt and pepper
1/2 cup grated Parmigiano-Reggiano
Preheat oven to 500 degrees F.
Place potato wedges on a cookie sheet. Drizzle with just enough oil to coat. Season with Italian dried seasoning, salt and pepper. Roast potatoes and turn after 15 to 20 minutes. Sprinkle cheese liberally on potatoes and roast another 10 minutes, serve.
The Verdict........I loved these bad boys.......easy to make and the herbs and cheese were a fantastic combination..............I dipped these babies in mayonnaise and it was DA BOMB............
Until Tomorrow.........
Ingredients
3 large all purpose potatoes cut into thin wedges
2-3 tablespoons EVOO
1 teaspoon dried Italian seasoning or, 1/2 teaspoon each dried oregano, thyme, parsley(I used the dried oregano, thyme and parsley)
Salt and pepper
1/2 cup grated Parmigiano-Reggiano
Preheat oven to 500 degrees F.
Place potato wedges on a cookie sheet. Drizzle with just enough oil to coat. Season with Italian dried seasoning, salt and pepper. Roast potatoes and turn after 15 to 20 minutes. Sprinkle cheese liberally on potatoes and roast another 10 minutes, serve.
The Verdict........I loved these bad boys.......easy to make and the herbs and cheese were a fantastic combination..............I dipped these babies in mayonnaise and it was DA BOMB............
Until Tomorrow.........
Sunday, July 12, 2009
True Blue
Ok, I was in the mood today for pasta salad and was wanting something more then your run of the mill kind, so today I made Radicchio-Pasta Salad.
Ingredients
Salt
1 pound orecchiette(I used bow-tie), cooked to al dente
2 tablespoons orange marmalade
1 small clove garlic, grated or very finely chopped
1 teaspoon finely chopped oregano leaves, from 2 sprigs
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/3 cup EVOO
Freshly ground black pepper
1/2 small red onion, chopped
1 head radicchio
Bring water to a boil, salt it and cook pasta to al dente.
In a mixing bowl, whisk together the orange marmalade, garlic, oregano, mustard and vinegar. Stream the olive oil into dressing while whisking and season dressing with salt and pepper. Pull off 8 of the outer leaves of radicchio. Form serving cups for the pasta salad out of the leaves using 2 leaves to form each bowl. Chop remaining radicchio. Toss radicchio and pasta and onions with the dressing to combine. Serve pasta in lettuce bowls.
The Verdict.........this was a GREAT dish, the orange marmalade added a wonderful flavor and it was also super fast and easy to make. This would go great with Rachaels Blue Moon Burgers that I made back at the end of may.
Overall another wonderful dish from Rachael Ray.
Until tomorrow.......
Ingredients
Salt
1 pound orecchiette(I used bow-tie), cooked to al dente
2 tablespoons orange marmalade
1 small clove garlic, grated or very finely chopped
1 teaspoon finely chopped oregano leaves, from 2 sprigs
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/3 cup EVOO
Freshly ground black pepper
1/2 small red onion, chopped
1 head radicchio
Bring water to a boil, salt it and cook pasta to al dente.
In a mixing bowl, whisk together the orange marmalade, garlic, oregano, mustard and vinegar. Stream the olive oil into dressing while whisking and season dressing with salt and pepper. Pull off 8 of the outer leaves of radicchio. Form serving cups for the pasta salad out of the leaves using 2 leaves to form each bowl. Chop remaining radicchio. Toss radicchio and pasta and onions with the dressing to combine. Serve pasta in lettuce bowls.
The Verdict.........this was a GREAT dish, the orange marmalade added a wonderful flavor and it was also super fast and easy to make. This would go great with Rachaels Blue Moon Burgers that I made back at the end of may.
Overall another wonderful dish from Rachael Ray.
Until tomorrow.......
Saturday, July 11, 2009
Simple Three Course Italian
Going out tonight so I wanted to make myself something light today at lunch, so I picked Mozzarella Salad, I figured this will take care of that lunchtime hunger, but still leave room for dinner and a few drinks for tonight.
Ingredients
16 pieces mozzarella diced
1 pint multi colored, yellow or red heirloom cherry tomatoes
4 scallions, whites and greens, thinly sliced on an angle
1/2 cup coarsely chopped parsley leaves
1/2 cup thinly sliced basil, 10 to 12 leaves
2 tablespoons red wine vinegar
1/4 cup evoo
Salt and pepper
Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.
I used red cherry tomato's, cause that's all I could find.
The Verdict......this was really good, if you are a steady reader of the blog, you are probably not shocked, as I tend to really like salad, greek styled food.
The fresh herbs really make this stand out and I think I will be making this one a ot for large meals that call for a nice side salad......this would also be good I think for picnics.
The cats liked the cheese, so I will call this a success i the cat world too.
Until Tomorrow.......
Ingredients
16 pieces mozzarella diced
1 pint multi colored, yellow or red heirloom cherry tomatoes
4 scallions, whites and greens, thinly sliced on an angle
1/2 cup coarsely chopped parsley leaves
1/2 cup thinly sliced basil, 10 to 12 leaves
2 tablespoons red wine vinegar
1/4 cup evoo
Salt and pepper
Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.
I used red cherry tomato's, cause that's all I could find.
The Verdict......this was really good, if you are a steady reader of the blog, you are probably not shocked, as I tend to really like salad, greek styled food.
The fresh herbs really make this stand out and I think I will be making this one a ot for large meals that call for a nice side salad......this would also be good I think for picnics.
The cats liked the cheese, so I will call this a success i the cat world too.
Until Tomorrow.......
Friday, July 10, 2009
Gumbo
Well tonight it is Dandelion Green Gumbo with Rice....
Ingredients
4 tablespoons EVZOO
1 cup white rice
6 cups chicken or vegetable stock
4 to 5 sprigs fresh thyme
2 tablespoons butter
4 cloves garlic, finely chopped
3 to 4 ribs celery from the heart, chopped with greens
1 red bell pepper, chopped
1 large yellow onion, chopped
Salt and pepper
1 teaspoon sweet paprika, 1/3 palm full
1 bay leaf, fresh or dried
3 tablespoons all-purpose flour
1 bottle pale beer
3 to 6 teaspoons hot sauce (recommended: Frank's Red Hot) medium to spicy heat level
1 tablespoons Worcestershire sauce, eyeball it
1 (15-ounce) can petite diced, crushed or stewed tomatoes
4 to 5 cups, 2 bundles, dandelion greens, stemmed and chopped
1/4 teaspoon grated nutmeg
2 teaspoons lemon zest
2 scallions, finely chopped
Heat a sauce pot over medium heat. Add 2 tablespoons extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 cups stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender.
Heat a soup pot over medium to medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pot. When butter melts into oil, add garlic, celery(I will not add this vile weed to my meal), bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste.
Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.
The Verdict............well, the cats really like this one, they lapped the broth part and the rice right up..........as for me, I was not really loving this one.........maybe it was not a dish to serve in the hot weather, but this one was just not me.
Until Tomorrow............
Ingredients
4 tablespoons EVZOO
1 cup white rice
6 cups chicken or vegetable stock
4 to 5 sprigs fresh thyme
2 tablespoons butter
4 cloves garlic, finely chopped
3 to 4 ribs celery from the heart, chopped with greens
1 red bell pepper, chopped
1 large yellow onion, chopped
Salt and pepper
1 teaspoon sweet paprika, 1/3 palm full
1 bay leaf, fresh or dried
3 tablespoons all-purpose flour
1 bottle pale beer
3 to 6 teaspoons hot sauce (recommended: Frank's Red Hot) medium to spicy heat level
1 tablespoons Worcestershire sauce, eyeball it
1 (15-ounce) can petite diced, crushed or stewed tomatoes
4 to 5 cups, 2 bundles, dandelion greens, stemmed and chopped
1/4 teaspoon grated nutmeg
2 teaspoons lemon zest
2 scallions, finely chopped
Heat a sauce pot over medium heat. Add 2 tablespoons extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 cups stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender.
Heat a soup pot over medium to medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pot. When butter melts into oil, add garlic, celery(I will not add this vile weed to my meal), bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste.
Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.
The Verdict............well, the cats really like this one, they lapped the broth part and the rice right up..........as for me, I was not really loving this one.........maybe it was not a dish to serve in the hot weather, but this one was just not me.
Until Tomorrow............
Wednesday, July 8, 2009
Easy Dessert
Went out on the plaza for dinner and drinks, so for tonight I made a rachael ray dessert that was really really easy, it is Pineapple Spears with Lime and Honey............just reading the name and you know how easy this one was.
Ingredients
1 large ripe pineapple
1 lime
EVOO, to coat grill
Honey, for drizzling
Preheat grill or grill pan.
Cut ends off the pineapple. Stand it upright and cut off the skin in strips. Quarter the pineapple lengthwise and cut out the core. Cut each quarter into 3 spears. Zest the lime and reserve. Cut the zested lime in half and squeeze the juice over the spears. Brush the grill pan or outdoor grill with EVOO. Grill pineapple until evenly marked all over, 5 minutes. Garnish spears with lime zest and drizzled honey
The Verdict...........easy to make and rather tasty, the tad tartness of the lime, mixed with the pineapple and the slight touch of honey made for a pleasant taste and texture. I could really see this as a item to go with grilled salmon or a sweet and sour rice dish.
Perfect summer side for when you are outdoors grilling, so I say give this quick and easy dish a try.
Until Tomorrow..............
Ingredients
1 large ripe pineapple
1 lime
EVOO, to coat grill
Honey, for drizzling
Preheat grill or grill pan.
Cut ends off the pineapple. Stand it upright and cut off the skin in strips. Quarter the pineapple lengthwise and cut out the core. Cut each quarter into 3 spears. Zest the lime and reserve. Cut the zested lime in half and squeeze the juice over the spears. Brush the grill pan or outdoor grill with EVOO. Grill pineapple until evenly marked all over, 5 minutes. Garnish spears with lime zest and drizzled honey
The Verdict...........easy to make and rather tasty, the tad tartness of the lime, mixed with the pineapple and the slight touch of honey made for a pleasant taste and texture. I could really see this as a item to go with grilled salmon or a sweet and sour rice dish.
Perfect summer side for when you are outdoors grilling, so I say give this quick and easy dish a try.
Until Tomorrow..............
Tuesday, July 7, 2009
From My House To Yours
Another one of those days at work, you know the ones where every time someone starts talking to you, in your mind it all sounds like that Crash Test Dummies song that is just a lot of humming and "Mmmmmmmm Mmmmmmmm", you know the one. Anyway, tonight I made Warm Wild Mushroom and Roasted Tomatoes........my friend wo is not a vegetarian like me, keeps asking when I am going to get to something with some serious meat in it and I just say......."well, I am going page by page".......in reality, I am skipping the meat meals so i can cook items that I will actually eat...........hopefully she will not read tonight's post...........
Ingredients
1/4 cup EVOO
4 large garlic cloves, peeled and then thinly sliced
2 pints grape or cherry tomatoes
Salt and freshly ground black pepper
1/2 pound crimini mushrooms, stemmed and quartered
1/2 pound shiitake mushrooms, stemmed and quartered
1/2 pound button mushrooms, stemmed and quartered
4 springs fresh thyme
1/2 cup white wine
Flat-leaf parsley
Preheat oven 425 degrees F
Place a large skillet on the cook top with the extra-virgin olive oil and the sliced garlic, spread out the garlic so it is in an even layer in the oil. Place the skillet over medium heat and slowly brown the garlic stirring every now and then until golden all over, 4 to 5 minutes.
Once you have the garlic going, place the tomatoes on a cookie sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Place in the oven and roast for 8 to 10 minutes or until the tomatoes start to burst.
Once the garlic is brown remove it from the skillet and reserve. Turn the heat up under the skillet to high, once you see the oil ripple add the mushrooms and spread them out in an even layer. Let them cook for about 4 minutes without moving.. Go ahead and give them a stir, add the thyme sprigs and season with some freshly ground black pepper, continue to cook for another 5 minutes stirring every now and then. Add the white wine and cook until it has almost completely evaporated, add some salt and stir to combine.
Remove the stems of thyme and discard. Transfer the mushrooms to a serving platter, add the roasted tomatoes and the parsley and stir to combine. Sprinkle with the garlic chips and serve hot, warm, room temperature.
The Verdict.......ok......this is officially my new favorite dish i have made so far from rachaels recipes........I even got my little cat to eat a mushroom, so I consider this a hearty endorsement from the feline community.
Tasty and very filling......I think this would also go great over rice if you had some or maybe as something over pasta.
Until Tomorrow...........
Ingredients
1/4 cup EVOO
4 large garlic cloves, peeled and then thinly sliced
2 pints grape or cherry tomatoes
Salt and freshly ground black pepper
1/2 pound crimini mushrooms, stemmed and quartered
1/2 pound shiitake mushrooms, stemmed and quartered
1/2 pound button mushrooms, stemmed and quartered
4 springs fresh thyme
1/2 cup white wine
Flat-leaf parsley
Preheat oven 425 degrees F
Place a large skillet on the cook top with the extra-virgin olive oil and the sliced garlic, spread out the garlic so it is in an even layer in the oil. Place the skillet over medium heat and slowly brown the garlic stirring every now and then until golden all over, 4 to 5 minutes.
Once you have the garlic going, place the tomatoes on a cookie sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Place in the oven and roast for 8 to 10 minutes or until the tomatoes start to burst.
Once the garlic is brown remove it from the skillet and reserve. Turn the heat up under the skillet to high, once you see the oil ripple add the mushrooms and spread them out in an even layer. Let them cook for about 4 minutes without moving.. Go ahead and give them a stir, add the thyme sprigs and season with some freshly ground black pepper, continue to cook for another 5 minutes stirring every now and then. Add the white wine and cook until it has almost completely evaporated, add some salt and stir to combine.
Remove the stems of thyme and discard. Transfer the mushrooms to a serving platter, add the roasted tomatoes and the parsley and stir to combine. Sprinkle with the garlic chips and serve hot, warm, room temperature.
The Verdict.......ok......this is officially my new favorite dish i have made so far from rachaels recipes........I even got my little cat to eat a mushroom, so I consider this a hearty endorsement from the feline community.
Tasty and very filling......I think this would also go great over rice if you had some or maybe as something over pasta.
Until Tomorrow...........
Monday, July 6, 2009
Passport to Hong Kong
It has really been one of those days today at work.........one of those days where when it is over, you are surprised that you have not just opened up a wrist. With this in mind, I was wanting something tasty, filling and yet somewhat healthy, so of course, rachael is the way to go when these things are needed and what better way then her Baked Crab Spring Rolls.
Ingredients
1 tablespoon EVOO
1/2 red bell pepper, chopped fine
2 stalks celery from the heart, chopped fine
6 water chestnuts, chopped fine
1/2 small onion, chopped fine
1/4 cup fresh bean sprouts, a handful, chopped
2 cans lump crab meat
2 tablespoons dark soy sauce
1/2 teaspoon dried thyme leaves
4 (13 by 17-inch) sheets phyllo dough
3 tablespoons melted butter
Preheat oven to 400 degrees F.
Add oil to a preheated skillet over medium to medium high heat. Saute pepper, celery(if you have read my previous posts, I hate celery, so this will not be in my spring rolls.....vile weed), water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl. Add bean spouts, crab, soy and thyme. Combine well with a spoon. Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your crab pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet.
Bake rolls 15 minutes or until lightly golden all over in the center of the oven.
The Verdict............fabulous......light, flaky and even crispy.........these would be an impressive item to have for a party or get together.
I can even say this got a couple of "paws up" from the cats as they each ate a spring roll and are now sluggishly walking the floor.
Over all took me about 25 mins to make and was worth the time, so check this one out.
Until Tomorrow...............
Ingredients
1 tablespoon EVOO
1/2 red bell pepper, chopped fine
2 stalks celery from the heart, chopped fine
6 water chestnuts, chopped fine
1/2 small onion, chopped fine
1/4 cup fresh bean sprouts, a handful, chopped
2 cans lump crab meat
2 tablespoons dark soy sauce
1/2 teaspoon dried thyme leaves
4 (13 by 17-inch) sheets phyllo dough
3 tablespoons melted butter
Preheat oven to 400 degrees F.
Add oil to a preheated skillet over medium to medium high heat. Saute pepper, celery(if you have read my previous posts, I hate celery, so this will not be in my spring rolls.....vile weed), water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl. Add bean spouts, crab, soy and thyme. Combine well with a spoon. Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your crab pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet.
Bake rolls 15 minutes or until lightly golden all over in the center of the oven.
The Verdict............fabulous......light, flaky and even crispy.........these would be an impressive item to have for a party or get together.
I can even say this got a couple of "paws up" from the cats as they each ate a spring roll and are now sluggishly walking the floor.
Over all took me about 25 mins to make and was worth the time, so check this one out.
Until Tomorrow...............
Sunday, July 5, 2009
Welcome to the Family
Well, a friend showed up with takeout, so I wanted to make dessert and decided on the following, Amaretti Ice Cream Dessert. it is a recipe that I saw rachael make a few weeks ago and could not wait to try it out and share it on here.
Ingredients
16 amaretti cookies, crumbled
4 shots amaretto or other almond liqueur
8 scoops French vanilla ice cream
Whipped cream
1/4 cup or 1 (2-ounce) package slivered almonds
Directions
Crumble 4 amaretti cookies into each of 4 dessert cups and douse them with almond liqueur. Top with ice cream, whipped cream and almonds.
The Verdict..........it is fantastic and so easy to make. 10 mins tops, start to finish. Also if you cannot find amaretto cookies, any almond flavored cookie will do. I also used Disaronno as my liqueur of choice, it has a rich and yet subtle flavor I think you will love.
Until tomorrow............
Ingredients
16 amaretti cookies, crumbled
4 shots amaretto or other almond liqueur
8 scoops French vanilla ice cream
Whipped cream
1/4 cup or 1 (2-ounce) package slivered almonds
Directions
Crumble 4 amaretti cookies into each of 4 dessert cups and douse them with almond liqueur. Top with ice cream, whipped cream and almonds.
The Verdict..........it is fantastic and so easy to make. 10 mins tops, start to finish. Also if you cannot find amaretto cookies, any almond flavored cookie will do. I also used Disaronno as my liqueur of choice, it has a rich and yet subtle flavor I think you will love.
Until tomorrow............
Saturday, July 4, 2009
Rice Rice Baby
Interesting dish for tonight,it is Manchego Cheesy Rice. Manchego is a soft cheese made from sheeps milk. Rather tasty, as a matter of fact it taste a bit like feta cheese, and it can be hard to find, but find some I did. I made this as a side dish to my families fourth of july meal.
Ingredients
2 tablespoons butter
1 1/2 cups white rice
3 cups chicken stock
Handful flat-leaf parsley, finely chopped
1 cup grated Manchego cheese
Salt and pepper
Directions
Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
The verdict.............well that family ate it all and stated they wished I had made more...........so I guess the verdict is.......delicious.
Until tomorrow, I hope everyone has a great weekend.
Ingredients
2 tablespoons butter
1 1/2 cups white rice
3 cups chicken stock
Handful flat-leaf parsley, finely chopped
1 cup grated Manchego cheese
Salt and pepper
Directions
Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
The verdict.............well that family ate it all and stated they wished I had made more...........so I guess the verdict is.......delicious.
Until tomorrow, I hope everyone has a great weekend.
Tuesday, June 30, 2009
Salad time
Ok readers tonight it was Veggie Salad with Horseradish Dressing.......I promise my meat eating readers that tomorrow, i will make a main course dish with meat......perhaps Lo Mien, so tune back in for tomorrow nights show.....
Here we go for tonight.........
Ingredients
1/2 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
3 tablespoons evoo
1 (12-ounce) sack shredded carrots
8 radishes, thinly sliced
1/2 cup chopped flat-leaf parsley
2 to 3 sprigs dill, chopped
Salt and freshly ground black pepper
Directions
In a salad bowl combine the horseradish, mustard, red wine vinegar and honey. In a slow steady steam add the extra-virgin olive oil and whisk to combine. Add the carrots, radishes, dill and parsley, toss to coat. Season with salt and pepper, toss again and serve.
The verdict..........I loved this one.....the texture of the radish and carrots goes well together..........and overall the flavors really blend well. I could see adding some crumbled blue cheese or feta to this for a little extra somethig different.
I know are somewhat skidish whe it comes to radishes, but i say give this one a try.
Until tomorrow.......
Here we go for tonight.........
Ingredients
1/2 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
3 tablespoons evoo
1 (12-ounce) sack shredded carrots
8 radishes, thinly sliced
1/2 cup chopped flat-leaf parsley
2 to 3 sprigs dill, chopped
Salt and freshly ground black pepper
Directions
In a salad bowl combine the horseradish, mustard, red wine vinegar and honey. In a slow steady steam add the extra-virgin olive oil and whisk to combine. Add the carrots, radishes, dill and parsley, toss to coat. Season with salt and pepper, toss again and serve.
The verdict..........I loved this one.....the texture of the radish and carrots goes well together..........and overall the flavors really blend well. I could see adding some crumbled blue cheese or feta to this for a little extra somethig different.
I know are somewhat skidish whe it comes to radishes, but i say give this one a try.
Until tomorrow.......
Monday, June 29, 2009
Trip to Greece
What a monday.........I am tired, wornout, just plan beat. I did not have time for lunch so I am looking forward to nights meal which is Greek Salad......I love greek food with a passion........healthy, hearty and tasty..:-)
Ingredients
1/2 seedless cucumber, chopped
2 vine-ripe tomatoes, chopped
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1 can quartered artichoke hearts in water, drained
1/2 cup flat-leaf parsley leaves, coarsely chopped
Coarse salt and black pepper
1/2 lemon, juiced
1 small shallot, minced
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1/3 cup EVOO
12 pepperoncini hot peppers
1 cup pitted kalamata olives
2 cups Feta Cheese crumbled
Directions
Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper.
Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with Feta, hot peppers and olives.
The verdict.........ok, I loved the salad, I enjoyed it with some fresh peta bread. Also I added feta to the dish instead of two cans of tuna as racael does. This was a very refreshing meal and gave me a great burst of energy........this was just the perfect dish for me, after a long day at work.
Until tomorrow.............
Ingredients
1/2 seedless cucumber, chopped
2 vine-ripe tomatoes, chopped
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1 can quartered artichoke hearts in water, drained
1/2 cup flat-leaf parsley leaves, coarsely chopped
Coarse salt and black pepper
1/2 lemon, juiced
1 small shallot, minced
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1/3 cup EVOO
12 pepperoncini hot peppers
1 cup pitted kalamata olives
2 cups Feta Cheese crumbled
Directions
Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper.
Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with Feta, hot peppers and olives.
The verdict.........ok, I loved the salad, I enjoyed it with some fresh peta bread. Also I added feta to the dish instead of two cans of tuna as racael does. This was a very refreshing meal and gave me a great burst of energy........this was just the perfect dish for me, after a long day at work.
Until tomorrow.............
Sunday, June 28, 2009
30 Minute Southern Classic
Today's dish is Country Captain Chicken over White and Wild rice. I have to say, that i am from the south, but I had never had or really even herd of this dish, so i was a tad excited to make it, cause one.......never had it and two......I love making new dishes.
Ingredients
2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour
1 rounded tablespoon paprika
4 pieces, whole boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish
Directions
Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions
The Verdict.........well, i have to be honest and say that this was not the best dish i have had. It was not bad, I am just saying that it was just ok to me. Not the bet of rachaels dishes, but it is one i am glad i tried, but again it was just ok.
Wow, my review was sounding a little like randy Jackson from idol, telling someone it was good just not great ;-)
I think it was the amount of tomatoes, it just seemed to over power the rest of the dish.........interesting though, although I had doubts when i saw raisins/currents as an ingredient, I ca say, I did like the flavor they added in. If I make this again, I think i would cut the tomatoes down a bit and double the amount of currents.
Until tomorrow..........y'all have a good evening.
Ingredients
2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour
1 rounded tablespoon paprika
4 pieces, whole boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish
Directions
Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions
The Verdict.........well, i have to be honest and say that this was not the best dish i have had. It was not bad, I am just saying that it was just ok to me. Not the bet of rachaels dishes, but it is one i am glad i tried, but again it was just ok.
Wow, my review was sounding a little like randy Jackson from idol, telling someone it was good just not great ;-)
I think it was the amount of tomatoes, it just seemed to over power the rest of the dish.........interesting though, although I had doubts when i saw raisins/currents as an ingredient, I ca say, I did like the flavor they added in. If I make this again, I think i would cut the tomatoes down a bit and double the amount of currents.
Until tomorrow..........y'all have a good evening.
Thursday, June 25, 2009
Southern Special
Ok, tonight I am making Chicken Fried Steaks and Creamed Pan Gravy with Biscuits and being from the south, I do have some opinion on what this dish should really be. Growing up in Tenn. I have had many a dinner of chicken fried steak and for my taste, the white milk gravy is the way to go. ut there are others, like my grandfather, who refer a red eye gravy with their steak. So it is with some interest that I make tonight's dish, that I see calls for a brown gravy.
In all of my years of cooking, I have never actually made this item before, so in a way I am looking forward to it, or at least my dinner guest is, since I am a vegetarian. I let might guest pick tonight's dish and, although she knows I am not a meat eater, she picked this anyway, cause as she likes to tell me "A person needs to eat meat to be healthy"............I am not convinced, but here we go :-)
Ingredients
1 1 /2 pounds (1/2-inch thick) round steak
1 cup plus 2 tablespoons flour
1/3 cup cornmeal
1 teaspoon sweet paprika (I got paprika, but could not find "sweet" paprika at all at the store)
1 teaspoon salt, 1/3 palm full
1/2 teaspoon ground pepper
2 eggs beaten
2 tablespoons water
4 tablespoons vegetable oil
1 1/4 cups beef broth
1/4 cup half-and-half or cream,
1 package bake-off biscuits, prepared according to package directions
Waxed paper
Directions
Preheat large, heavy skillet over medium high heat.
Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish.
Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal.
Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat.
Serve steaks and warm biscuits with gravy on top
The Verdict..........
Well my guest, she thinks this is the best thing I have made so far. I had a biscuit with some of the gravy and I have to admit, it is pretty good. I am taking her word that the steak is great.............her word and the cats too, they ate some steak and seemed to really enjoy it.
I will also say that as a side item, I mashed some potatoes to go with the steaks, as, I think when you have chicken fried steak, the only acceptable side dish is mashed potatoes.
I will also say, that although I liked this brown gravy, the southerner inside of me, is still wanting the white milk gravy.
Overall though, this was a success and was made in around 25 minutes.
In other somewhat Rachael Rayish news, this weekend, I am hoping to purchase a set of her cutlery, since the knife block I had, is like a twenty dollar set I got years ago and really is not getting the job done. So a trip to Crate and Barrel is in order or a trip to some place that I can find that sells Rachael's stuff.
Until tomorrow, I hope you all have a good evening.
In all of my years of cooking, I have never actually made this item before, so in a way I am looking forward to it, or at least my dinner guest is, since I am a vegetarian. I let might guest pick tonight's dish and, although she knows I am not a meat eater, she picked this anyway, cause as she likes to tell me "A person needs to eat meat to be healthy"............I am not convinced, but here we go :-)
Ingredients
1 1 /2 pounds (1/2-inch thick) round steak
1 cup plus 2 tablespoons flour
1/3 cup cornmeal
1 teaspoon sweet paprika (I got paprika, but could not find "sweet" paprika at all at the store)
1 teaspoon salt, 1/3 palm full
1/2 teaspoon ground pepper
2 eggs beaten
2 tablespoons water
4 tablespoons vegetable oil
1 1/4 cups beef broth
1/4 cup half-and-half or cream,
1 package bake-off biscuits, prepared according to package directions
Waxed paper
Directions
Preheat large, heavy skillet over medium high heat.
Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish.
Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal.
Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat.
Serve steaks and warm biscuits with gravy on top
The Verdict..........
Well my guest, she thinks this is the best thing I have made so far. I had a biscuit with some of the gravy and I have to admit, it is pretty good. I am taking her word that the steak is great.............her word and the cats too, they ate some steak and seemed to really enjoy it.
I will also say that as a side item, I mashed some potatoes to go with the steaks, as, I think when you have chicken fried steak, the only acceptable side dish is mashed potatoes.
I will also say, that although I liked this brown gravy, the southerner inside of me, is still wanting the white milk gravy.
Overall though, this was a success and was made in around 25 minutes.
In other somewhat Rachael Rayish news, this weekend, I am hoping to purchase a set of her cutlery, since the knife block I had, is like a twenty dollar set I got years ago and really is not getting the job done. So a trip to Crate and Barrel is in order or a trip to some place that I can find that sells Rachael's stuff.
Until tomorrow, I hope you all have a good evening.
Wednesday, June 24, 2009
Dinner with the Works
Wow, cooking everyday is taking a toll, it is work......enjoyable work.......but work all the same. Tonight it is Super Stuffed Potatoes with The Works. I have to say that going into the meal, i was a little exciting, since I am a big fan of the stuffed potatoe. I think because of all the various ingredient options it leaves open to you.......so here we go!!!!!
Ingredient
2 large potatoes Russets are the best for baking, just jab it a few times with a fork.
EVOO(as always:-)
4 slices center cut bacon, chopped into 1/2-inch pieces
2 scallions, chopped
1/2 cup sour cream
1 cup shredded cheddar cheese, colby or smoked chedder(I use a mixture of all three)
Salt and black pepper
Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes.
Preheat broiler to high.
Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes
The verdict............well being a veg-head, I tried one without the bacon and it was fantastic, very filling and definitely a comfort food.
As for my unused bacon, my cats enjoyed it, so two paws up for rachael from them.
So until tomorrow's meal, everyone have a good night..............
Ingredient
2 large potatoes Russets are the best for baking, just jab it a few times with a fork.
EVOO(as always:-)
4 slices center cut bacon, chopped into 1/2-inch pieces
2 scallions, chopped
1/2 cup sour cream
1 cup shredded cheddar cheese, colby or smoked chedder(I use a mixture of all three)
Salt and black pepper
Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes.
Preheat broiler to high.
Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes
The verdict............well being a veg-head, I tried one without the bacon and it was fantastic, very filling and definitely a comfort food.
As for my unused bacon, my cats enjoyed it, so two paws up for rachael from them.
So until tomorrow's meal, everyone have a good night..............
Tuesday, June 23, 2009
Corner Bistro
Ok,today I made Greek Shrimp and Linguine for dinner. although I am getting this from one of rachaels books, i actually remember watching this show when it aired and it looked fantastic when she made it, so i looked forward to trying this out myself.
Ingredients
1 pound linguine
Salt
1 pound medium to large shrimp deveined and peeled
Pepper to taste
1/3 cup evoo
4 cloves garlic, thinly sliced
Couple pinches red pepper flakes
1/2 lemon, zested and juiced
2 sprigs oregano, finely chopped
Handful pitted kalamata olives, chopped
1/2 cup white wine
1/2 cup chopped flat-leaf parsley
1 cup feta cheese in crumbles
Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente. Season the shrimp with salt and pepper.
While the pasta water comes to a boil, heat evoo in a deep skillet with garlic. When garlic is brown, remove and reserve. Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more. Remove from heat. Add a cup of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.
The verdict.............this is a really tasty dish that really does bring a "corner bistro" feel with it. Sophisticated and yet was easy to make, took me around 20 mins from start to finish.
My friend realy dug this, so much so, that I noticed she took all the leftovers home with her done up in my good tupperware :-)
Kudos to Rachael on this one, i have to say, I may have found a new favorite Rachael Ray dish...........
Ingredients
1 pound linguine
Salt
1 pound medium to large shrimp deveined and peeled
Pepper to taste
1/3 cup evoo
4 cloves garlic, thinly sliced
Couple pinches red pepper flakes
1/2 lemon, zested and juiced
2 sprigs oregano, finely chopped
Handful pitted kalamata olives, chopped
1/2 cup white wine
1/2 cup chopped flat-leaf parsley
1 cup feta cheese in crumbles
Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente. Season the shrimp with salt and pepper.
While the pasta water comes to a boil, heat evoo in a deep skillet with garlic. When garlic is brown, remove and reserve. Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more. Remove from heat. Add a cup of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.
The verdict.............this is a really tasty dish that really does bring a "corner bistro" feel with it. Sophisticated and yet was easy to make, took me around 20 mins from start to finish.
My friend realy dug this, so much so, that I noticed she took all the leftovers home with her done up in my good tupperware :-)
Kudos to Rachael on this one, i have to say, I may have found a new favorite Rachael Ray dish...........
Monday, June 22, 2009
Turkey Gone Italian
Well, tonight I am making Turkey Cutlets with Rosemary and Cornmeal-Dusted Ravioli. I read over the recipe and I was curious if I could do this in 30 minutes of less. But before I launch into the ingredients, I want to say that tonight's dish called for pasta and i wanted to say that if you can, always try to get a 100% Whole Wheat pasta. Just read the label on the back and compare it to the white pasta and you will see why. Les calories, carbs, more vitamins, fiber, protein, etc.....basically the 100% Whole wheat, still has all the good stuff that the process white pasta, gets removed. Also make sure it says 100% Whole wheat and not just "Whole Wheat" cause sometimes, that is a bit deceiving.......so read the label!!!!
Ingredients
12 to 14-ounce package fresh ravioli filled with cheese, spinach or mushroom and cheese
Salt
1 cup cornmeal
1/4 cup grated Parmigiano-Reggiano or Romano
1/2 teaspoon nutmeg, freshly grated or ground
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 1/3 pounds turkey cutlets
2 tablespoons fresh rosemary leaves, chopped, the yield of a few sprigs, stripped
Coarse black pepper
Fresh bay leaves, 1 for each cutlet or small dried bay leaves
2 lemons, zested and juiced
1 cup dry white wine or dry vermouth(if you have both available, use the vermouth...better flavor..........trust me on this one)
Place a large pot of water to boil over high heat. Add a healthy dose of salt to boiling water to season it. Add ravioli and cook to package directions for al dente. Pour cornmeal onto a plate and combine with grated cheese, then season with nutmeg and black pepper. Heat a medium nonstick skillet over moderate heat and add 1 tablespoon oil and 1 tablespoon butter. Drain ravioli. Dust hot, cooked ravioli with cornmeal. Add coated ravioli to the skillet and brown on both sides, 3 or 4 minutes total.
While pasta is working, preheat a large skillet for cutlets over medium to medium high heat. Season turkey cutlets with chopped rosemary, salt and pepper. Choose small fresh or dried bay leaves or halve large leaves with kitchen scissors. Press a small bay leaf or 1/2 leaf into each turkey cutlet. Add 2 tablespoons extra-virgin olive oil to the pan; 2 turns around the pan in a slow stream. Turn cutlets over as you set them into the pan so that the bay leaf faces down. Cook the cutlets in a single layer, working in 2 batches if necessary. Saute the cutlets 4 or 5 minutes on each side. Transfer to a warm plate. Add the lemon zest and juice to the pan and deglaze the pan with wine or vermouth, pulling up any pan drippings with a whisk. Add remaining tablespoon butter to the pan, whisk it in and pour the pan sauce down over the cutlets. Serve the cutlets along side the fried ravioli and a small green side salad.
The verdict............why awesome of course........this is an extremely tasty dish, although it took me forty minutes to prepare......but that was mostly due to my getting distracted by my friend. Speaking of which, she really liked this dish too;-)
The view from the feline community........well they just ate this up, turkey cutlets, pasta and all...........they are already lying in the sun trying to digest......
If you get a chance, this is a must try :-)
Until tomorrow
Ingredients
12 to 14-ounce package fresh ravioli filled with cheese, spinach or mushroom and cheese
Salt
1 cup cornmeal
1/4 cup grated Parmigiano-Reggiano or Romano
1/2 teaspoon nutmeg, freshly grated or ground
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 1/3 pounds turkey cutlets
2 tablespoons fresh rosemary leaves, chopped, the yield of a few sprigs, stripped
Coarse black pepper
Fresh bay leaves, 1 for each cutlet or small dried bay leaves
2 lemons, zested and juiced
1 cup dry white wine or dry vermouth(if you have both available, use the vermouth...better flavor..........trust me on this one)
Place a large pot of water to boil over high heat. Add a healthy dose of salt to boiling water to season it. Add ravioli and cook to package directions for al dente. Pour cornmeal onto a plate and combine with grated cheese, then season with nutmeg and black pepper. Heat a medium nonstick skillet over moderate heat and add 1 tablespoon oil and 1 tablespoon butter. Drain ravioli. Dust hot, cooked ravioli with cornmeal. Add coated ravioli to the skillet and brown on both sides, 3 or 4 minutes total.
While pasta is working, preheat a large skillet for cutlets over medium to medium high heat. Season turkey cutlets with chopped rosemary, salt and pepper. Choose small fresh or dried bay leaves or halve large leaves with kitchen scissors. Press a small bay leaf or 1/2 leaf into each turkey cutlet. Add 2 tablespoons extra-virgin olive oil to the pan; 2 turns around the pan in a slow stream. Turn cutlets over as you set them into the pan so that the bay leaf faces down. Cook the cutlets in a single layer, working in 2 batches if necessary. Saute the cutlets 4 or 5 minutes on each side. Transfer to a warm plate. Add the lemon zest and juice to the pan and deglaze the pan with wine or vermouth, pulling up any pan drippings with a whisk. Add remaining tablespoon butter to the pan, whisk it in and pour the pan sauce down over the cutlets. Serve the cutlets along side the fried ravioli and a small green side salad.
The verdict............why awesome of course........this is an extremely tasty dish, although it took me forty minutes to prepare......but that was mostly due to my getting distracted by my friend. Speaking of which, she really liked this dish too;-)
The view from the feline community........well they just ate this up, turkey cutlets, pasta and all...........they are already lying in the sun trying to digest......
If you get a chance, this is a must try :-)
Until tomorrow
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