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..........
Friday, August 21, 2009
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...........
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