Typing this one in kind of late, went into work late today and lost track of time. Did not make dinner until around 7:00 tonight, but dinner tonight was Mamma's Broccolina and Ricotta Pasta.
So let's get right to the ingredient list....
Coarse salt and pepper to taste(got it)
1 pound rigatoni(had to buy it, so I bought a couple of pounds so there would be extra)
2 bundles broccolini florets chopped or 2 heads o broccoli tops, shopped(Ok, I had to buy this, but first thing I did was look up to see what the hell broccolini is. Well it is a cross between Chinese kale and broccoli. I am not sure what fantasy world rachael lives in where new crossbred vegetables are plentiful, but it is not kansas. I was dumb enough to ask a store clerk for the stuff and she kind of chuckled at me..................long story short, tonights meal was made with broccoli)
1 cup water(got it)
2 tablespoons evoo(got it)
1 pound boneless, skinless chicken breast diced(got it)
4 gloves garlic, mince(got it, but bought some anyway cause I was getting low)
1 pound part-skim ricotta cheese(ok, i found a container of this in the back of my fridge, but let's just say it had been expired a while, so after I caught it and threw it away, I purchased a new container)
6 to 8 sprigs fresh thyme, leaves tripped from stem and chopped(had some dreid, but bought fresh anyway)
a couple of pinches ground nutmeg(got it)
Put a large pot of water over high heat for the pasta. When water boils, add salt and pasta. Cook according to package drections, until al dente. Reserve 1 cup cookin water and drain the rest.
In a small saucepan, simmer broccolini in a cup of water, covered, 5 minutes,drain. If using broccoli, simmer 8 to 10 minutes to remove extract bitterness. Drain well. Heat evoo in a big deep skillet over medium heat. Add garlic and chicken. Cook until chicken is cooked through, 5 to 8 minutes. Add broccolini/broccoli, pasta, ricotta, the reserved pasta cooking water, thyme, nutmeg, salt and pepper to the pan. Toss until creamy, then transfer to a serving platter. serve with tomato and onion salad and crusty bread.
The verdict...............this was very tasty dish, flavorful, aromatic and made in about 25 minutes. This would be something you could make quite easily for a potluck dinner. Anyway, I am going to leave tonight's blog now as I am extra tired for some reason and getting myself to bed.
Until tomorrow..........
Saturday, June 6, 2009
Friday, June 5, 2009
Thai-Style Cookout
Well I have to be quick tonight, as I am going out with my friend of the female persuasion to see "My Life In Ruins"(looks great so check it out), so here we go. Tonight I am attempting Thai Turkey Burgers and really I have never eaten this before, as I have never been into Thai food very much and really it is not something you can easily get from a restaurant that is really authentic, not the Thai people eat a lot of turkey burgers anyway.
Ok, here are the ingredients.
Warm Pineapple Salsa ingredients
1 fresh, ripe cored pineapple(Ok, as you might guess, I do not have whole pineapples in the house, so yes i had to buy one and no it was not cored, I had to do it myself and damn near cored my hand off. On a lighter note, my little cat did not like the looks of the pineapple at all and gave it a wide birth on the kitchen table)
1 tablespoon sesame oil(had to buy it, got plenty of evoo lying around but no sesame)
1/4 tablespoon crushed crushed red pepper flakes(got plenty of this)
1/2 small red bell pepper, seeded and chopped(bought one and grabbed a couple more in case we need them over the next few days)
1/4 red onion, finely chopped(got lots)
2 tablespoons dark brown sugar(got like 8 pounds of this stuff)
10 to 18 fresh basil leaves cut into thin strips(Ok I had to buy this and then I chopped it up before I realized it was suppose to be thin strips but I think it will be ok)
Burger Ingredients
1 and 1/3 pounds ground turkey breast(Ok I bought this and got a Pound and a half, cause it just seems to throw the dude behind the meat counter off if I ask for something that is not at the pound or half pound weight reference. I once ask for 6 1/4 pound packages of ground beef and he almost had a stroke right there at the counter, so ever since then I have kept it simple)
1 inch fresh gingerroot, peeled and grated(i actually had some of this, so goodie for me)
2 gloves garlic minced(got it)
2 tablespoons dark soy sauce(I got it, but isn't all soy sauce dark? i have not seen a light shade of soy sauce, anyway just something i was thinking about)
2 teaspoons curry powder(had to by this and i looked forward to using it, as I have never cooked with curry before)
Coarse salt to taste(I prefer to use sea salt myself, I think it really releases foods full flavor)
2 scallions finely chopped(got them)
4 cornmeal-topped rolls or 4 toasted sandwich-sized English muffins, split(Ok, I bought English muffins cause, I could not find anything that was cornmeal topped and really have never even heard of such a thing)
Bibb, Boston or red leaf lettuce for topping(Could not find it and it seemed to girly to ask for help finding Bibb lettuce, so i got Romain instead)
On a side note, as i type this, on the DYI network i have on the 'Thirsty Traveler" and he is somewhere in one of those old eastern block European countries and they are making goulash and I'm like, too late boys, brad has already been there and done that last night.......plus theirs seems to be taking forever to cook
Ok, so drain pineapple and cut into pieces that will fit in a food processor. Place in processor and process to coarse, chunky texture. Heat sesame oil and crushed red pepper flakes in a skillet over medium-high heat until oil smokes. Add bell pepper and onions and cook 1 to 2 minutes. Add pineapple and heat through. Sprinkle with brown sugar and cook 1 to 2 minutes. Remove from heat and toss in basil. Let salsa hang out in the warm pan while you cook burgers.
Heat a skillet over medium-high heat. Combine turkey, ginger, garlic, soy sauce, curry powder, salt and scallions. Form into 4 patties and cook on skillet, 4 minutes on each side. Serve on rolls with lots of warm pineapple salsa and lettuce, with a chunk ed vegetable salad and your favorite chips.
The verdict.........well this was ok, but to be honest, thai flavor has never been a big thing for me. Yes, it taste ok, but for me it was one of those things that, had I got this at a restaurant, i would be like, "yea, it is ok but i would not order it again', but that is just me. My lady friend thought it was great and even my cats split a patty, so i guess it is "two paws up' from them.
It is full of flavor though and the sweetness of the pineapple, i was afraid would overpower the other various flavors, but it does not. They really seem to blend well together.
So, that is it for tonight,cause like i said before, I am going out tonight and have to take a shower, get all playered up and go get my freak on at "town center"
So until tomorrow.........keep it reelz y'all....:-)
Ok, here are the ingredients.
Warm Pineapple Salsa ingredients
1 fresh, ripe cored pineapple(Ok, as you might guess, I do not have whole pineapples in the house, so yes i had to buy one and no it was not cored, I had to do it myself and damn near cored my hand off. On a lighter note, my little cat did not like the looks of the pineapple at all and gave it a wide birth on the kitchen table)
1 tablespoon sesame oil(had to buy it, got plenty of evoo lying around but no sesame)
1/4 tablespoon crushed crushed red pepper flakes(got plenty of this)
1/2 small red bell pepper, seeded and chopped(bought one and grabbed a couple more in case we need them over the next few days)
1/4 red onion, finely chopped(got lots)
2 tablespoons dark brown sugar(got like 8 pounds of this stuff)
10 to 18 fresh basil leaves cut into thin strips(Ok I had to buy this and then I chopped it up before I realized it was suppose to be thin strips but I think it will be ok)
Burger Ingredients
1 and 1/3 pounds ground turkey breast(Ok I bought this and got a Pound and a half, cause it just seems to throw the dude behind the meat counter off if I ask for something that is not at the pound or half pound weight reference. I once ask for 6 1/4 pound packages of ground beef and he almost had a stroke right there at the counter, so ever since then I have kept it simple)
1 inch fresh gingerroot, peeled and grated(i actually had some of this, so goodie for me)
2 gloves garlic minced(got it)
2 tablespoons dark soy sauce(I got it, but isn't all soy sauce dark? i have not seen a light shade of soy sauce, anyway just something i was thinking about)
2 teaspoons curry powder(had to by this and i looked forward to using it, as I have never cooked with curry before)
Coarse salt to taste(I prefer to use sea salt myself, I think it really releases foods full flavor)
2 scallions finely chopped(got them)
4 cornmeal-topped rolls or 4 toasted sandwich-sized English muffins, split(Ok, I bought English muffins cause, I could not find anything that was cornmeal topped and really have never even heard of such a thing)
Bibb, Boston or red leaf lettuce for topping(Could not find it and it seemed to girly to ask for help finding Bibb lettuce, so i got Romain instead)
On a side note, as i type this, on the DYI network i have on the 'Thirsty Traveler" and he is somewhere in one of those old eastern block European countries and they are making goulash and I'm like, too late boys, brad has already been there and done that last night.......plus theirs seems to be taking forever to cook
Ok, so drain pineapple and cut into pieces that will fit in a food processor. Place in processor and process to coarse, chunky texture. Heat sesame oil and crushed red pepper flakes in a skillet over medium-high heat until oil smokes. Add bell pepper and onions and cook 1 to 2 minutes. Add pineapple and heat through. Sprinkle with brown sugar and cook 1 to 2 minutes. Remove from heat and toss in basil. Let salsa hang out in the warm pan while you cook burgers.
Heat a skillet over medium-high heat. Combine turkey, ginger, garlic, soy sauce, curry powder, salt and scallions. Form into 4 patties and cook on skillet, 4 minutes on each side. Serve on rolls with lots of warm pineapple salsa and lettuce, with a chunk ed vegetable salad and your favorite chips.
The verdict.........well this was ok, but to be honest, thai flavor has never been a big thing for me. Yes, it taste ok, but for me it was one of those things that, had I got this at a restaurant, i would be like, "yea, it is ok but i would not order it again', but that is just me. My lady friend thought it was great and even my cats split a patty, so i guess it is "two paws up' from them.
It is full of flavor though and the sweetness of the pineapple, i was afraid would overpower the other various flavors, but it does not. They really seem to blend well together.
So, that is it for tonight,cause like i said before, I am going out tonight and have to take a shower, get all playered up and go get my freak on at "town center"
So until tomorrow.........keep it reelz y'all....:-)
Thursday, June 4, 2009
Goodness Gracious, That's Great Goulash
Well tonight it is the Hungarian comfort food Goulash. I have always been a fan of goulash, a simple dish that the poor of many countries can cheaply make because basically it is a mash of whatever is leftover from other meals. A couple of my dearest friends(karen and amara) and myself, volunteer at a soup kitchen during the week and often times, a Goulash like item is the main dish.
Anyway lets get on to the ingredients:
Salt and Pepper to taste(got lots of this)
1 pound elbow macaroni(had to by this and really you could use different pasta of you wanted, bow-tie, spiral, really any of the small pastas would work)
2 pounds lean ground beef(had to buy it, and I prefer when cooking to not go with the leanest beef, because I like the flavor the extra fat gives a dish, but you pick what is best for you)
1 medium white onion(got it, got lots now, bought white, red, even those spanish ones now)
2 cloves garlic, minced(had to buy it, but bought lots, cause really this stuff lasts just about forever, so if you catch it on sale, feel free to buy a little more then you need)
1 teaspoon ground cumin(got it)
1 tablespoon paprika(got a big ole thing of this, cannot remember why I bought such a big container, but it is here)
a pinch of ground nutmeg(have this too)
2 sprigs of fresh marjoram, chopped or a healthy sprinkle of dried( I bought fresh for todays dish and some of the dried to just have on hand. But really whenever you can use the fresh herbs, as they just give so much more flavor, but I know sometimes herbs get a bit costly, so dried will work too, it just sometimes takes a bit more to really kick in the flavor)
1 can, 14 ounces, crushed tomatoes(I actually had this left over from another recipe, as I wrote down more then I needed and ended up with a couple of extra cans)
3 rounded tablespoons of sour cream(I had to buy these, but here is something to ponder........how would you know if sour cream has gone bad???? dos it taste like extra sour or something???)
2 pats butter or a drizzle of evoo(had both, but used the evoo......not because it taste better, but because I have this cool evoo dispenser and just like using it)
Chopped fresh flat leaf parsley(I already had a massive container of the dried, so I am just going to use it, I will just have to put in a healthy extra amount. Now I know your saying, but brad, you just got done telling us to use fresh whenever you can, and you are right, it is just that when i went to the store, I forgot to buy the fresh parsley and I was too lazy to go back out for it)
1 teaspoon caraway seeds(I actually had bought a container of this, like 1000 years ago because it was on sale really really cheap and this is the first time I have ever used them.........I hope caraway has a good shelf life)
Ok, so put a large pot of water on to boil for the macaroni. When water boils add salt and pasta. Cook according to package directions. On a personal note, make sure you use a really big pot for cooking pasta, you want plenty of room for lots of water and the pasta needs to be able to move around. So as a rule of thumb, I always try to use a pot as big as the one Glenn Close used to boil that bunny in Fatal Attraction, so keep this advice in mind when you are cooking.
Meanwhile, heat a deep skillet over medium high heat. Add round beef an brown. Grate the onion into the skillet with a hand grater. Add garlic, cumin,paprika, nutmeg, and marjoram. Mix in tomatoes. Heat through, then stir in sour cream. Drain macaroni and oss with butter or evoo, parsley and caraway seeds.
Serve scoops of goulash over bowls of macaroni, with a green salad on the side.
The verdict.........this is a really good dish and I can see why this is often referred to as a 'working mans' dish, as it is hearty and cheaply fills you up. This would be very tasty and satisfying to someone coming in after working in the fields or a factory all day.
So if you get a chance,try this one out it is pretty good and o'h yea, I made this one in 27 mins.
Until next time.....
Anyway lets get on to the ingredients:
Salt and Pepper to taste(got lots of this)
1 pound elbow macaroni(had to by this and really you could use different pasta of you wanted, bow-tie, spiral, really any of the small pastas would work)
2 pounds lean ground beef(had to buy it, and I prefer when cooking to not go with the leanest beef, because I like the flavor the extra fat gives a dish, but you pick what is best for you)
1 medium white onion(got it, got lots now, bought white, red, even those spanish ones now)
2 cloves garlic, minced(had to buy it, but bought lots, cause really this stuff lasts just about forever, so if you catch it on sale, feel free to buy a little more then you need)
1 teaspoon ground cumin(got it)
1 tablespoon paprika(got a big ole thing of this, cannot remember why I bought such a big container, but it is here)
a pinch of ground nutmeg(have this too)
2 sprigs of fresh marjoram, chopped or a healthy sprinkle of dried( I bought fresh for todays dish and some of the dried to just have on hand. But really whenever you can use the fresh herbs, as they just give so much more flavor, but I know sometimes herbs get a bit costly, so dried will work too, it just sometimes takes a bit more to really kick in the flavor)
1 can, 14 ounces, crushed tomatoes(I actually had this left over from another recipe, as I wrote down more then I needed and ended up with a couple of extra cans)
3 rounded tablespoons of sour cream(I had to buy these, but here is something to ponder........how would you know if sour cream has gone bad???? dos it taste like extra sour or something???)
2 pats butter or a drizzle of evoo(had both, but used the evoo......not because it taste better, but because I have this cool evoo dispenser and just like using it)
Chopped fresh flat leaf parsley(I already had a massive container of the dried, so I am just going to use it, I will just have to put in a healthy extra amount. Now I know your saying, but brad, you just got done telling us to use fresh whenever you can, and you are right, it is just that when i went to the store, I forgot to buy the fresh parsley and I was too lazy to go back out for it)
1 teaspoon caraway seeds(I actually had bought a container of this, like 1000 years ago because it was on sale really really cheap and this is the first time I have ever used them.........I hope caraway has a good shelf life)
Ok, so put a large pot of water on to boil for the macaroni. When water boils add salt and pasta. Cook according to package directions. On a personal note, make sure you use a really big pot for cooking pasta, you want plenty of room for lots of water and the pasta needs to be able to move around. So as a rule of thumb, I always try to use a pot as big as the one Glenn Close used to boil that bunny in Fatal Attraction, so keep this advice in mind when you are cooking.
Meanwhile, heat a deep skillet over medium high heat. Add round beef an brown. Grate the onion into the skillet with a hand grater. Add garlic, cumin,paprika, nutmeg, and marjoram. Mix in tomatoes. Heat through, then stir in sour cream. Drain macaroni and oss with butter or evoo, parsley and caraway seeds.
Serve scoops of goulash over bowls of macaroni, with a green salad on the side.
The verdict.........this is a really good dish and I can see why this is often referred to as a 'working mans' dish, as it is hearty and cheaply fills you up. This would be very tasty and satisfying to someone coming in after working in the fields or a factory all day.
So if you get a chance,try this one out it is pretty good and o'h yea, I made this one in 27 mins.
Until next time.....
Wednesday, June 3, 2009
Tex-mex One Pot
Ok, tonight's dinner with Rachael is a pleasure to blog about, it is called Cajun Chili with Scallion Corn Cakes. I have decided that rachael knows her spices, I do not think it is possible for her to come up with a bland dish. I will say though that this is a spicy dish with some bite.........but it is a bite you will thoroughly enjoy.
The ingredients....
1 package Jiffy corn bread mix(had to but this)
2 scallions chopped(got them, but these are the last I have)
Butter, for the griddle)ok, I got butter from the other night still, and her she goes sayng griddle.......but know I will use a skillet)
1 and 1/2 pounds lean ground pork(ok, i did not have this, so I bought some freshly ground from my local butcher)
1 tables mexican chili powder(i have chili powder already)
1 tablespoon ground cumin(ok I got lots of this, bought a massive container of it like forever ago thinking I would be using cumin all the time, but then like nothing I have been in a cumin dryspell)
4 shakes tabasco sauce(got it)
1/2 medium yellow onion, minced(had to buy these......ok yea I know, i said the other day, I got extra onions, but they are not yellow onions, they are spanish, although I am not sure of that, the only thing I am sure of is that they were not yellow)
2 cloves garlic, minced(got them)
1 rib celery, chopped(ok, i am not using this, as you know from previous posts, I dislike that vile weed of the garden that goes by the name celery)
1/2 red bell pepper, chopped(got this left over from the other night)
1/2 green bell pepper chopped(ditto ;-)
1/2 bottle of beer(had to by this, cause I hate the taste of beer)
1 can, 14 ounces, of diced tomatoes(bought it)
A handfull of chopped cilantro(bought it)
Ok, follow the directions on the box for corn cakes, not corn bread. When batter is prepared, stir in the chopped scallions.
Meanwhile(back at the ranch), heat a pot over high heat and a skillet over medium heat.
Dump ground pork into the pot. season with chili powder, cumin and tabasco sauce and brown for 5 mins. Add onion, garlic and bell peppers and cook, shaking pan now and then for another 4 to 4 mins.
Rub the skillet with a little butter and wipe off excess with a paper towel. Pour corn cake batter onto skillet to form 4 inch corn cakes, cook until cakes begin to bubble and edges become dry, 3 mins. Keep finished cakes on a plate in warm oven until chili is done.
back to the chili. Add beer and stir up bits from the bottom of the pot. stir in the tomatoes and cilantro. Bring to boil and season with salt. top bowls of chili with scallion corn cakes. Serve with extra cakes and a chunked vegetable salad on the side.
Ok, like i said, this was an awesome dish that even kids I think would love, but again it s spicy.
One confession, this dd take like 50 mins to make, not because it was difficult, but sadly, I had VH1 on the television and got sucked into some story abut Stone Temple Pilots, otherwise, then could be made in 30 mins.
SO try this recipe it is the bomb and if you are not big on spice, just drop out the tabasco to cool it down.
Until next time........
The ingredients....
1 package Jiffy corn bread mix(had to but this)
2 scallions chopped(got them, but these are the last I have)
Butter, for the griddle)ok, I got butter from the other night still, and her she goes sayng griddle.......but know I will use a skillet)
1 and 1/2 pounds lean ground pork(ok, i did not have this, so I bought some freshly ground from my local butcher)
1 tables mexican chili powder(i have chili powder already)
1 tablespoon ground cumin(ok I got lots of this, bought a massive container of it like forever ago thinking I would be using cumin all the time, but then like nothing I have been in a cumin dryspell)
4 shakes tabasco sauce(got it)
1/2 medium yellow onion, minced(had to buy these......ok yea I know, i said the other day, I got extra onions, but they are not yellow onions, they are spanish, although I am not sure of that, the only thing I am sure of is that they were not yellow)
2 cloves garlic, minced(got them)
1 rib celery, chopped(ok, i am not using this, as you know from previous posts, I dislike that vile weed of the garden that goes by the name celery)
1/2 red bell pepper, chopped(got this left over from the other night)
1/2 green bell pepper chopped(ditto ;-)
1/2 bottle of beer(had to by this, cause I hate the taste of beer)
1 can, 14 ounces, of diced tomatoes(bought it)
A handfull of chopped cilantro(bought it)
Ok, follow the directions on the box for corn cakes, not corn bread. When batter is prepared, stir in the chopped scallions.
Meanwhile(back at the ranch), heat a pot over high heat and a skillet over medium heat.
Dump ground pork into the pot. season with chili powder, cumin and tabasco sauce and brown for 5 mins. Add onion, garlic and bell peppers and cook, shaking pan now and then for another 4 to 4 mins.
Rub the skillet with a little butter and wipe off excess with a paper towel. Pour corn cake batter onto skillet to form 4 inch corn cakes, cook until cakes begin to bubble and edges become dry, 3 mins. Keep finished cakes on a plate in warm oven until chili is done.
back to the chili. Add beer and stir up bits from the bottom of the pot. stir in the tomatoes and cilantro. Bring to boil and season with salt. top bowls of chili with scallion corn cakes. Serve with extra cakes and a chunked vegetable salad on the side.
Ok, like i said, this was an awesome dish that even kids I think would love, but again it s spicy.
One confession, this dd take like 50 mins to make, not because it was difficult, but sadly, I had VH1 on the television and got sucked into some story abut Stone Temple Pilots, otherwise, then could be made in 30 mins.
SO try this recipe it is the bomb and if you are not big on spice, just drop out the tabasco to cool it down.
Until next time........
Tuesday, June 2, 2009
chicken baby chicken
Ok, I saw this on 30 min meals and decided to cook this meal since my sister was coming over, so tonight i cook Warm Chopped Chicken Picatta Spinach Salad, looked great on the show and i have been craving salad recently..........that's right ladies.....I guy who will admit to liking a salad.......no....make that craving a salad the last few days.
So hear are the ingredients:
1 pound chicken breast cutlets, about 6 pieces (had to buy this, and I caught it on sale, so I bought 4 pounds for future recipes)
Salt and pepper to taste(got it)
3 tablespoons evoo(got it)
1 tablespoon butter (i was shocked to find i did not have butter, to be honest I looked in my fridge butter door and it was full of 35mm black and white film. To explain why, film keeps forever in cold storage, but anyway I had to buy butter and if you are reading this, always buy real butter and never margarine or that god awful, "I can't believe it's not butter", cause guess what...I can't believe people think that stuff is butter.......so please just uy the real stuff)
2 shallots, chopped (got some)
3 cloves garlic, chopped (had to finally buy garlic)
3 tablespoons capers, chopped (got them, but starting to run low)
1/2 cup dry white wine (got it)
1 lemon, juiced (ok, I am using a bottle of the stuff I got)
2 pounds triple washed spinach, stems discarded, leaves coarsely chopped (Ok I bought a big bag of spinach, and here is a confession.........I did not triple wash it, as a matter of fact I did not even once wash it, I just never think about it)
Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 tablespoon evoo over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.
To the same skillet, add another tablespoon of evoo and the butter. Melt butter into evoo and add the shallots, garlic and capers. Saute 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.
I served this with some quartered pita bread..........the verdict........it was really good....although to be honest, I think i would have liked it more if the spinich was not cooked down and the other ingredients where just served on top of the crips spinch leaves. But hey that is me and like I said it was still really good.
Until tomorrow
So hear are the ingredients:
1 pound chicken breast cutlets, about 6 pieces (had to buy this, and I caught it on sale, so I bought 4 pounds for future recipes)
Salt and pepper to taste(got it)
3 tablespoons evoo(got it)
1 tablespoon butter (i was shocked to find i did not have butter, to be honest I looked in my fridge butter door and it was full of 35mm black and white film. To explain why, film keeps forever in cold storage, but anyway I had to buy butter and if you are reading this, always buy real butter and never margarine or that god awful, "I can't believe it's not butter", cause guess what...I can't believe people think that stuff is butter.......so please just uy the real stuff)
2 shallots, chopped (got some)
3 cloves garlic, chopped (had to finally buy garlic)
3 tablespoons capers, chopped (got them, but starting to run low)
1/2 cup dry white wine (got it)
1 lemon, juiced (ok, I am using a bottle of the stuff I got)
2 pounds triple washed spinach, stems discarded, leaves coarsely chopped (Ok I bought a big bag of spinach, and here is a confession.........I did not triple wash it, as a matter of fact I did not even once wash it, I just never think about it)
Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 tablespoon evoo over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.
To the same skillet, add another tablespoon of evoo and the butter. Melt butter into evoo and add the shallots, garlic and capers. Saute 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.
I served this with some quartered pita bread..........the verdict........it was really good....although to be honest, I think i would have liked it more if the spinich was not cooked down and the other ingredients where just served on top of the crips spinch leaves. But hey that is me and like I said it was still really good.
Until tomorrow
Monday, June 1, 2009
Italian Comfort
Ok, tonight we get back to a great vegetarian dish that rachael call's Emmanuel Nini's Caponata. I have had Caponata before and have generally find them tasty, although this recipe does not all for any sugar, so I will be interested to taste this one. On a completely separate note, I was given a bottle of MUG ROOT BEER and am drinking a glass as I type and I have to say, it is pretty good. I normally never think of grabbing root beer when I go for a soda, but I might have to start giving it some extra thought. anyway on to the ingredients.
3 gloves garlic minced(had these already)
1/2 teaspoon crushed red pepper(got it)
3 tablespoons EVOO(got it)
1/4 cups golden raisins(got them from the other night)
1 red and green bell pepper chopped(had to buy these bad boys)
1 medium spanish onion chopped(ok, had to buy this and this time, the sign at the store said spanish onions, but I saw nothing special about them compared to other onions)
1 medium eggplant chopped(had to buy this and had to go to three stores to find an eggplant.........i found this odd, since I did not think they were ever really out of season)
1 celery heart chopped(ok, I would have had to buy this but i hate celery, so I am leaving it out.........sorry celery but you really suck as a vegetable)
1/4 pound green and black olives pitted(had to buy these from the olive bar at my local store)
3 tablespoons capers(got them)
1 can 32 ounces diced tomatoes(had to buy it)
1 can 13 ounces cruched tomatoes(had to buy it)
A handful chopped fresh flat-leaf parsley(got it)
3 ounces pine nuts, toasted in over until golden(had to by them, but I foun them already toasted)
In deep skillet over medium heat, saute garlic and crushed red pepper in evoo until garlic sizzles. Add raisens, peppers, onion, eggplant, olives, capers, and salt. Cover and cook the vegtables, stirring occasionally until eggplant begins to break down. 7 to 10 mins.
Add tomatoes and parsley. Heat through. urn off heat. Serve caponata hot or cold with bread or tossed with pasta. Sprinkle with toasted pine nuts when ready to eat.
the verdict........I love it. I ate it cold with pita. I think this would also go well serves cold with bow tie pasta.
until tomorrow
3 gloves garlic minced(had these already)
1/2 teaspoon crushed red pepper(got it)
3 tablespoons EVOO(got it)
1/4 cups golden raisins(got them from the other night)
1 red and green bell pepper chopped(had to buy these bad boys)
1 medium spanish onion chopped(ok, had to buy this and this time, the sign at the store said spanish onions, but I saw nothing special about them compared to other onions)
1 medium eggplant chopped(had to buy this and had to go to three stores to find an eggplant.........i found this odd, since I did not think they were ever really out of season)
1 celery heart chopped(ok, I would have had to buy this but i hate celery, so I am leaving it out.........sorry celery but you really suck as a vegetable)
1/4 pound green and black olives pitted(had to buy these from the olive bar at my local store)
3 tablespoons capers(got them)
1 can 32 ounces diced tomatoes(had to buy it)
1 can 13 ounces cruched tomatoes(had to buy it)
A handful chopped fresh flat-leaf parsley(got it)
3 ounces pine nuts, toasted in over until golden(had to by them, but I foun them already toasted)
In deep skillet over medium heat, saute garlic and crushed red pepper in evoo until garlic sizzles. Add raisens, peppers, onion, eggplant, olives, capers, and salt. Cover and cook the vegtables, stirring occasionally until eggplant begins to break down. 7 to 10 mins.
Add tomatoes and parsley. Heat through. urn off heat. Serve caponata hot or cold with bread or tossed with pasta. Sprinkle with toasted pine nuts when ready to eat.
the verdict........I love it. I ate it cold with pita. I think this would also go well serves cold with bow tie pasta.
until tomorrow
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