Only in this household would you be lucky enough to get something better if we ran out of the normal foods we have on hand for breakfast. Such was the case today-bread mysteriously gone-milk level a little iffy for 8 bowls of cereal-no Pop Tarts (gasp!). I did have bananas, eggs and enough milk to whip up these. Not enough for the same tomorrow though *sigh*.
Banana Walnut Pancakes with Maple Cream
Printable Recipe
4 medium bananas, mashed well or blended
1 t vanilla
2 large eggs
1 T oil
1 c milk + extra
2 c flour
2 T sugar
1 T baking powder
1/4 c chopped walnuts
Combine bananas, vanilla, eggs and oil in a blender and
blend on low until well combined-a few seconds should do.
Add 1 c milk to banana mixture and blend again
just until combined. In a large bowl stir together flour,
sugar and baking powder.
Add banana mixture to flour mixture
and stir well. Add more milk if necessary-try
to get this as close to a regular pancake batter in
consistency as possible-but not too thin.
Add walnuts and fold in.
Cook over medium heat as you would regular
pancakes-look for bubbles and dry edges before turning.
Maple Cream:
1 c heavy cream
1 t maple flavoring
2 T powdered sugar
Combine all 3 ingredients and beat with a mixer until light and fluffy.
Serve with pancakes.
Friday, March 31, 2006
Thursday, March 30, 2006
Spinach-Cheese Stuffed Shells
I made these two nights ago and they were a huge hit. Even kids who wouldn't touch anything green ate them!
Spinach and Cheese Stuffed Shells
1 box large shells
4 c ricotta
2 large eggs
2 c shredded mozzarella
1/2 c grated Parmesan
2 cloves garlic, minced
2 c chopped spinach, cooked and pressed to remove all water
1/2 t oregano
1 t parsley
1/2 t pepper
Salt if needed-the mozzarella I purchased this time was very salty so I left it out.
Cook shells until done-al dente or softer, depending on your preference.
Drain well and oil lightly to keep them separate.
Combine cheeses, eggs, garlic, spinach and seasonings until well blended-no egg is visible. Stuff each shell with about 2 Tablespoons of cheese/spinach mixture. Line them
up in a large baking pan (I needed two) that has been lightly oiled.
Bake at 350° for 25-30 minutes until the cheese mixture is set and shells just begin to brown very lightly at the edges.
You can add a tomato sauce in the bottom of the pan and over the shells but we like ours as-is. This made a whole bunch of shells-about 40. We'll need two nights to finish them off, even in our large family!
Spinach and Cheese Stuffed Shells
1 box large shells
4 c ricotta
2 large eggs
2 c shredded mozzarella
1/2 c grated Parmesan
2 cloves garlic, minced
2 c chopped spinach, cooked and pressed to remove all water
1/2 t oregano
1 t parsley
1/2 t pepper
Salt if needed-the mozzarella I purchased this time was very salty so I left it out.
Cook shells until done-al dente or softer, depending on your preference.
Drain well and oil lightly to keep them separate.
Combine cheeses, eggs, garlic, spinach and seasonings until well blended-no egg is visible. Stuff each shell with about 2 Tablespoons of cheese/spinach mixture. Line them
up in a large baking pan (I needed two) that has been lightly oiled.
Bake at 350° for 25-30 minutes until the cheese mixture is set and shells just begin to brown very lightly at the edges.
You can add a tomato sauce in the bottom of the pan and over the shells but we like ours as-is. This made a whole bunch of shells-about 40. We'll need two nights to finish them off, even in our large family!
Wednesday, March 29, 2006
R,S,C #8 Recipes
No submissions yesterday but for anyone who was wondering what could possibly be done with those three ingredients, here is an awesome looking recipe.
Pork Tenderloin with White Beans and Spinach
1 Pork tenderloin; (1 1/4 to 1 1/2 lbs.)
1 t Extra-virgin olive oil
1 t Salt
1 t Rosemary
½ t Thyme
½ t Freshly ground black pepper
1 t Extra-virgin olive oil
1 T Chopped garlic
1 can (28 oz.) plum tomatoes in juice; chopped
½ t rosemary
2 can (15 or 19 oz) cannellini beans; drained and rinsed
1/2 c green onions-white and green-sliced
½ t Salt
3 bunches Or 3 bags (10 oz. each) fresh spinach, trimmed
2 T Water
¼ t Salt
Fresh rosemary sprigs for garnish; if desired
Heat oven to 450F. Brush all sides of pork with oil.
Place in center of a jelly-roll pan.
Combine salt, rosemary, thyme and pepper in a cup.
Rub mixture all over pork.
Roast pork 10 minutes; turn and roast 10-15 minutes more
until meat thermometer registers 155F when inserted in center.
Transfer to cutting board, cover loosely with foil.
Meanwhile, heat oil in medium saucepan over medium heat.
Add garlic and cook 1 minute. Add tomatoes, green onion
and rosemary; bring to a boil.
Reduce heat to medium-low; stir in beans, salt and pepper
and simmer 15-20 minutes, until mixture thickens slightly.
Heat water and salt in a 12" skillet over high heat.
Add spinach; cook, stirring until spinach wilts, 3-5 minutes. Drain.
Slice pork and divide among serving plates.
Divide spinach and spoon beans over spinach on each plate.
Garnish with fresh rosemary and more sliced green onion if desired.
I personally would serve the pork medallions on top of the beans for a nicer looking presentation.
Pork Tenderloin with White Beans and Spinach
1 Pork tenderloin; (1 1/4 to 1 1/2 lbs.)
1 t Extra-virgin olive oil
1 t Salt
1 t Rosemary
½ t Thyme
½ t Freshly ground black pepper
1 t Extra-virgin olive oil
1 T Chopped garlic
1 can (28 oz.) plum tomatoes in juice; chopped
½ t rosemary
2 can (15 or 19 oz) cannellini beans; drained and rinsed
1/2 c green onions-white and green-sliced
½ t Salt
3 bunches Or 3 bags (10 oz. each) fresh spinach, trimmed
2 T Water
¼ t Salt
Fresh rosemary sprigs for garnish; if desired
Heat oven to 450F. Brush all sides of pork with oil.
Place in center of a jelly-roll pan.
Combine salt, rosemary, thyme and pepper in a cup.
Rub mixture all over pork.
Roast pork 10 minutes; turn and roast 10-15 minutes more
until meat thermometer registers 155F when inserted in center.
Transfer to cutting board, cover loosely with foil.
Meanwhile, heat oil in medium saucepan over medium heat.
Add garlic and cook 1 minute. Add tomatoes, green onion
and rosemary; bring to a boil.
Reduce heat to medium-low; stir in beans, salt and pepper
and simmer 15-20 minutes, until mixture thickens slightly.
Heat water and salt in a 12" skillet over high heat.
Add spinach; cook, stirring until spinach wilts, 3-5 minutes. Drain.
Slice pork and divide among serving plates.
Divide spinach and spoon beans over spinach on each plate.
Garnish with fresh rosemary and more sliced green onion if desired.
I personally would serve the pork medallions on top of the beans for a nicer looking presentation.
Tuesday, March 28, 2006
Ready, Set, Cook #8!
If you have not played before please click on the link in the sidebar for Rules of Play.
Today's 3 ingredients are:
1 can (or 2 c) cannellini beans (white kidney beans)
1 lb pork tenderloin
1 bunch green onions
Have fun!
**********
**Note: Here is a link Cooking Pork Tenderloin if you are lost about the pork. When I visit Indiana they have a very different idea of what pork tenderloin is (even though I LOVE their idea!) so this should help clear it up.
Here as well is helpful-bottome of the page.
Today's 3 ingredients are:
1 can (or 2 c) cannellini beans (white kidney beans)
1 lb pork tenderloin
1 bunch green onions
Have fun!
**********
**Note: Here is a link Cooking Pork Tenderloin if you are lost about the pork. When I visit Indiana they have a very different idea of what pork tenderloin is (even though I LOVE their idea!) so this should help clear it up.
Here as well is helpful-bottome of the page.
Monday, March 27, 2006
Veggies in the Valley
For many people the beginning of Spring heralds the start of another year of fresh vegetables. Admit it, nothing says Spring like a crunchy pea pod or succulent stalk of asparagus.
The Lehigh Valley has it's fair share of the vegetable
trade; from vegan desserts, to farmer's markets, to
independent farms bursting forth with their freshly
picked crops, to it's very own vegetarian society aka
Lehigh Valley Vegetarians.
I spoke with Mr. Frenkel on the phone and he was more
than happy to send me more resources than I would be able to list here.
If you are in the Lehigh Valley or surrounding areas,
send him an email, tell him Anne sent you, and he'll
gladly add you to the mailing list.
Lehigh Valley Vegetarians
2509 Stones Throw Rd.
Bethlehem, PA 18015
Phone: 610-709-8984
Contact: Len Frenkel
e-mail: frenkel@rcn.com
Here are some listings I was able to find~linked where there is a website or other info.
Farmer's Markets
Bethlehem Farmer's Market
Thursdays 12 - 4
Summer only
Plaza Grower's Market
PPL Plaza, 9th & Hamilton
Wednesdays, 11:30 a.m.-1:30 p.m., rain or shine
June through October
info@plazagrowersmarket.com
Allentown Fairgrounds Farmer's Market
17th & Chew Sts.
Allentown, PA 18104
(610) 432-8425
Easton Farmers' Market
1 S. Third St., 4th Floor
Easton, PA 18042
(610) 250-6758
eastonfarmersmarket@rcn.com
Emmaus Farmers Market
235 Main St.
Emmaus, PA 18049
(610) 965-6279
emmausmainst@enter.net
Health Food Stores
Garden Gate Natural Foods
17 South 9th Street
Allentown, PA.
610-433-8891
Queen's Nutritional Products
1450 Pennsylvania Avenue
Allentown, PA
610-691-6644
Sign of the Bear
514 North Street Cloud Street
Allentown, PA
610-429-8575
Nature's Way
143 Northhampton Street
Easton, PA
610-253-0940
The Old Copella Store
2064 Bushhill Center Road
Bath, PA 18014
Phone: 610-759-7573
Shaffer's Health Center
1825 Chew St.
Fairgrounds Market
Allentown, PA 18104
610-439-1013
484-695-9496
Frey's Better Foods
1575 Main Street
Hellertown, PA 18055
Phone: 610-838-6989
Taste Of Nature
241 S Broadway
Wind Gap PA 18091
(610) 863-4616
Healthy Alternatives
7150 Hamilton Blvd.
PO BOX 466
Trexlertown, PA 18087
610-366-9866
B-Natural Health Foods
2 North Robinson Avenue
Pen Argyl, PA 18072
(610)863-3388
Area Produce and Dairy Farms
Gottschell Farm
5318 Limeport Pike
Coopersburg, PA 18036
Steve and Nicole Shelly
Steve: (267) 671-5340
Nicole: (267) 496-6303
nicole@gottschellfarm.com
Strawberry Acres
1767 Clearview Rd.
Coplay, PA 18037
(610) 262-1890 or (610) 261-2323
upikfruit@aol.com
14 Acre Farm
169 E. Whitebear Dr.
Summit Hill, PA 18250
Kevin Ruch & Albert Sabatini
Pheasant Hill Farm
Don DeVault
3502 Main Road East
Emmaus, PA 18049
610-965-6871
pheasant_hill@emmausmarket.com
Klein Farms Dairy and Creamery
410 Klein Road; Easton, PA 18040
(610)252-0961
kleinline1@aol.com
Cihylik Farms
Box 546, Cove Road
Treichlers, PA 18086
610-261-1261
Nicholas Cihylik
Lettuce Alone Farm
1846 Independent Rd.
Breinigsville, PA 18031
610-285-2779
Chuck Armitage
Rolling Hills Farm
PO Box 250
Saylorsburg, PA 18353
610-498-2431
fpollock@enter.net
Frank Pollock and Heidi Secord
Stagecoach Orchard Apiary
PO Box 381
Lehighton, PA 18235
610-377-1875
Peter Sliwka
Suyundalla Farms
1848 Clearview Road
Coplay, PA 18037
610-261-9098
skorinko@fast.net
Kenneth and Heather Skorinko
Tara Pome Farm
6825 Woodlawn Drive
Zionsville, PA 18092
610-965-4833
Greg and Joanne Widney
and their children
Jake and Joya
Wills Valley Farm
379 Dunkels Church Rd.
Kutztown, PA 19530
610-683-5540
bock@enter.net
Timothy and Ann Bock
Newhard Farms
3250 Mauch Chunk Rd
Coplay, PA 18037
610-799-3303
Fax: 610-262-6602
info@thecornshed.com
Classes
The Nourishing Well
610-649-5797
Marilyn Moser-Waxman
**********
What would a post be without recipes? Here are three to whet your appetite for a little healthier eating.Vegetarian Paella
Serves 4
Printable Recipe
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 tomatoes, chopped
1 cup white rice
Few strands saffron or ½ tsp turmeric
2 cups water
2 small green peppers, finely sliced
4 oz fresh peas
4 oz fresh green beans
Heat oil in a large skillet; saute onion and garlic for 2 minutes. Add tomatoes;
cook 2-3 minutes. Add rice, salt to taste, and saffron. Mix well; add water.
Cook over low heat about 14 minutes, until rice is tender. After cooking about
10 minutes, add peppers, peas, and beans. Let stand a few minutes before
serving.
~~~~~~~~~~
Cajun Veggie Burgers
Makes 8 Burgers
Printable Recipe
2 cups cooked red beans
1 cup chopped celery
3/4 cup brown rice flour
1/2 cup chopped onion
1/4 cup chopped fresh parsley
1 medium green pepper, chopped
2 cloves garlic, pressed
2 teaspoons salt
1 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/8 teaspoon dry mustard
1/8 teaspoon cayenne pepper
Preheat oven to 350 degrees F. With a spoon or your
hands, mix all the ingredients together until well
blended, and form into burgers. Arrange the burgers on
an oiled baking sheet, and bake for 15 minutes on each
side until browned.
~~~~~~~~~~
Anne's Lentil Salad
Printable Recipe
1 cup dried lentils
1 cup diced carrot
1 cup diced red onion
2 cloves garlic - minced
1 bay leaf
1/2 tsp. dried thyme
water - as needed
1/4 cup olive oil
2 Tbls. lemon juice - preferably fresh
1/2 cup diced celery
1/4 cup chopped fresh parsley
1 tsp. salt
1/4 tsp. ground black pepper
In a saucepan combine lentils, carrots, onion, garlic,
bay leaf, and thyme. Add enough water to cover by 1
inch. Bring to boil, reduce heat and simmer uncovered
for 15 to 20 minutes or until lentils are tender but not
mushy. Drain lentils and vegetables and remove bay leaf.
Add olive oil, lemon juice, celery, parsley, salt, and
pepper. Toss to mix and serve at room temperature.
Sunday, March 26, 2006
Sunday Dinner
Anne's Chicken Stew
Cheese Wafers
Leafy Salad
Cream Cheese Swirl Brownies
~~~~~~~~~~
Anne's Chicken Stew
3 or 4 chicken breast halves cut into bite sized chunks
4 or 5 medium potatoes peeled and cut into bite sized pieces
2 or 3 medium carrots peeled and cut into bite sized pieces
1 medium onion peeled and cut into chunks
1 tsp. thyme
1 bay leaf
2 garlic cloves-halved
salt and pepper to taste
flour for dredging
Dredge chicken pieces in flour seasoned with salt and pepper-in small batches-and brown in a small amount of oil. Do this in a large heavy pot. When all chicken is browned add the remaining ingredients and water to cover everything by 1/2 to 1 inch.
Bring to a boil, reduce to a simmer and cook until veggies are tender. This should thicken on its own. Remove bay leaf before serving.
~~~~~~~~~~
Cheese Wafers
1 c flour
1/2 lb sharp cheddar cheese-grated
1/2 c softened butter or margarine
Mix all ingredients and shape in 1-inch balls. Roll in sesame seeds if desired.
Arrange about 2 inches apart on baking sheet and bake 450F about 6 minutes.
Serve hot or cool. Makes about 4 dozen
~~~~~~~~~~
Cream Cheese Swirl Brownies
3/4 c all-purpose flour
3/4 c sugar
1/4 c unsweetened cocoa
1/2 t baking powder
3 T oil
2 T water
2 large egg whites
2 oz light cream cheese, softened (about 3 1/2 Tbsp)
2 Tbsp sugar
1/4 tsp vanilla extract
Preheat oven to 350: F. Coat an 8-inch square pan with cooking
spray. Combine flour, 3/4 cup of sugar, cocoa and baking powder
in a medium-size bowl; mix well. Add oil, water and egg
whites; mix just until dry ingredients are moistened. Spoon and
spread batter evenly into prepared pan. Combine cream cheese,
remaining sugar and vanilla in a small bowl; blend well. Drop
small spoonfuls of cream cheese mixture over brownie batter;
swirl gently with a knife to create a decorative pattern. Bake
until toothpick inserted in center comes out clean, about 20
minutes. Allow to cool for 20 minutes before cutting into 16
bars.
Cheese Wafers
Leafy Salad
Cream Cheese Swirl Brownies
~~~~~~~~~~
Anne's Chicken Stew
3 or 4 chicken breast halves cut into bite sized chunks
4 or 5 medium potatoes peeled and cut into bite sized pieces
2 or 3 medium carrots peeled and cut into bite sized pieces
1 medium onion peeled and cut into chunks
1 tsp. thyme
1 bay leaf
2 garlic cloves-halved
salt and pepper to taste
flour for dredging
Dredge chicken pieces in flour seasoned with salt and pepper-in small batches-and brown in a small amount of oil. Do this in a large heavy pot. When all chicken is browned add the remaining ingredients and water to cover everything by 1/2 to 1 inch.
Bring to a boil, reduce to a simmer and cook until veggies are tender. This should thicken on its own. Remove bay leaf before serving.
~~~~~~~~~~
Cheese Wafers
1 c flour
1/2 lb sharp cheddar cheese-grated
1/2 c softened butter or margarine
Mix all ingredients and shape in 1-inch balls. Roll in sesame seeds if desired.
Arrange about 2 inches apart on baking sheet and bake 450F about 6 minutes.
Serve hot or cool. Makes about 4 dozen
~~~~~~~~~~
Cream Cheese Swirl Brownies
3/4 c all-purpose flour
3/4 c sugar
1/4 c unsweetened cocoa
1/2 t baking powder
3 T oil
2 T water
2 large egg whites
2 oz light cream cheese, softened (about 3 1/2 Tbsp)
2 Tbsp sugar
1/4 tsp vanilla extract
Preheat oven to 350: F. Coat an 8-inch square pan with cooking
spray. Combine flour, 3/4 cup of sugar, cocoa and baking powder
in a medium-size bowl; mix well. Add oil, water and egg
whites; mix just until dry ingredients are moistened. Spoon and
spread batter evenly into prepared pan. Combine cream cheese,
remaining sugar and vanilla in a small bowl; blend well. Drop
small spoonfuls of cream cheese mixture over brownie batter;
swirl gently with a knife to create a decorative pattern. Bake
until toothpick inserted in center comes out clean, about 20
minutes. Allow to cool for 20 minutes before cutting into 16
bars.
Friday, March 24, 2006
More Food Trivia Than You Can Shake a Wooden Spoon At
I love trivia games, food trivia especially.
Here are some sites to check out~have fun!
Food Trivia and Facts
HaLife Food Trivia
Food Trivia #1
Movie Food
This one combines 2 of my absolute favorites; movies AND food!
Here are some sites to check out~have fun!
Food Trivia and Facts
HaLife Food Trivia
Food Trivia #1
Movie Food
This one combines 2 of my absolute favorites; movies AND food!
Thursday, March 23, 2006
Easiest Cookies Ever
My own aversions to cookie making aside, my kids love the things (me too) so I suffer through the drudgery of it all for that one small, warm, chewy reward.
I made these yesterday, make them often actually, and they've got to be the easiest cookies going next to those you buy in the dairy aisle and plunk down on a cookie sheet. I personally think that should be illegal.
The original recipe calls for double the butter and only one egg. I do the opposite and we like them better.
Best Cake Mix Cookies
1 box cake mix
1 stick margarine or butter, melted
2 eggs
1/2 c crushed candy (m&m's, candy bars, etc.)
1/2 c Rice Krispies
Mix first 3 together until mixed well and stir in candy and cereal.
Drop by spoonfuls on an ungreased cookie sheet.
Bake at 350°for 8-12 minutes-less for a chewier cookie, more
for a crisper one.
Wednesday, March 22, 2006
R,S,C Recipes #7
One player this week.
It must be a slow week for everyone-I know here we are dealing with a stomach virus so I can't
blame anyone for missing yesterday~I almost did myself.
~~~~~~~~~~~~~~~~~~~
From our lovely Compulsive Writer:
Grilled Salmon and Pasta
Marinate salmon in teriyaki sauce for at least 30 minutes. Grill.
Brush asparagus lightly with olive oil, then grill till just tender.
Cut into 1-2" pieces.
During grilling, boil fettucine till a la dente.
While everything is still hot, gently toss all three together with 1
1/2 pint fresh cream and 1/2 cup parmesan cheese. Season with sea salt
and a good freshly ground pepper to taste.
~~~~~~~~~~~~~~~~~~~~~~~
These are from my own computer files. Not sure where they originally came from but they both look
awesome!
Fettuccine-Salmon Salad
1 (8-ounce) package spinach fettuccine
1 (14 3/4-ounce) can red or pink salmon or 1 lb salmon filet cooked and flaked
1 cup purchased dill dip
1/2 pound fresh asparagus cooked lightly, cut into bite-sized pieces and cooled
4 medium green onions -- thinly sliced (1/2 cup)
Cook and drain fettuccine as directed on package.
Drain salmon; remove skin and bones. Flake salmon.
Toss fettuccine, 1/2 cup of the dill dip, the asparagus and onions in large
serving bowl. Top with salmon. Serve with remaining dill dip.
Yield: 4 servings.
~~~~~~~~~~~~~~~~~~~~~~~
Salmon And Asparagus Fettuccine
12 ounces dry fettuccine noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked salmon filet, diced
Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes or until al dente. Stir asparagus into pot in the last five
minutes of cooking; drain. While pasta is cooking, heat butter and cream in
a medium saucepan over medium heat. When mixture begins to bubble, stir in
Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture
thickens, stirring occasionally. Stir in salmon and heat through. Toss pasta
and asparagus with sauce and serve immediately.
It must be a slow week for everyone-I know here we are dealing with a stomach virus so I can't
blame anyone for missing yesterday~I almost did myself.
~~~~~~~~~~~~~~~~~~~
From our lovely Compulsive Writer:
Grilled Salmon and Pasta
Marinate salmon in teriyaki sauce for at least 30 minutes. Grill.
Brush asparagus lightly with olive oil, then grill till just tender.
Cut into 1-2" pieces.
During grilling, boil fettucine till a la dente.
While everything is still hot, gently toss all three together with 1
1/2 pint fresh cream and 1/2 cup parmesan cheese. Season with sea salt
and a good freshly ground pepper to taste.
~~~~~~~~~~~~~~~~~~~~~~~
These are from my own computer files. Not sure where they originally came from but they both look
awesome!
Fettuccine-Salmon Salad
1 (8-ounce) package spinach fettuccine
1 (14 3/4-ounce) can red or pink salmon or 1 lb salmon filet cooked and flaked
1 cup purchased dill dip
1/2 pound fresh asparagus cooked lightly, cut into bite-sized pieces and cooled
4 medium green onions -- thinly sliced (1/2 cup)
Cook and drain fettuccine as directed on package.
Drain salmon; remove skin and bones. Flake salmon.
Toss fettuccine, 1/2 cup of the dill dip, the asparagus and onions in large
serving bowl. Top with salmon. Serve with remaining dill dip.
Yield: 4 servings.
~~~~~~~~~~~~~~~~~~~~~~~
Salmon And Asparagus Fettuccine
12 ounces dry fettuccine noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked salmon filet, diced
Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes or until al dente. Stir asparagus into pot in the last five
minutes of cooking; drain. While pasta is cooking, heat butter and cream in
a medium saucepan over medium heat. When mixture begins to bubble, stir in
Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture
thickens, stirring occasionally. Stir in salmon and heat through. Toss pasta
and asparagus with sauce and serve immediately.
Tuesday, March 21, 2006
Ready, Set, Cook #7!
It's R,S,C Tuesday~Check out the button in the sidebar to your right~~> if you are new to this, for the Rules of Play. (There's also a link there to my newest blog)
Here are the three ingredients for today:
salmon filet
fettucine
asparagus
Grab a cookbook, put on your thinking cap, and GO!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PS~Dad is in clinic in Tijuana today~keep him in your prayers.
Here are the three ingredients for today:
salmon filet
fettucine
asparagus
Grab a cookbook, put on your thinking cap, and GO!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PS~Dad is in clinic in Tijuana today~keep him in your prayers.
Monday, March 20, 2006
The Pot Pie War
Pot Pie! That wonderful dish of meat and potatoes in a rich gravy tucked away between two flaky pie crusts, a true comfort food. Right? Wrong. At least if you're Pennsylvania Dutch it's wrong.
I came from a family that made traditional pot pie-a lovely stew baked in a crust, the stuff you could buy in single serving size from the freezer at the supermarket (only better) and named the same. So, when I met my mother-in-law and the subject of pot pie came up I was entirely confused by her version.
I argued that my family's version was right, even the one in the store had the same name! No, she insisted, pot pie was so named because it was made in a pot and what we were eating was simply called "Chicken Pie" because well, it was.
I had to concede there. I mean, where on earth did the name "pot pie" come from in reference to what the rest of us were eating? The name the PA Dutch were using seemed far more fitting~they were, in essence, making a chicken pie, but they were making it in a pot.
So, for your perusal, recipes from both sides of the battle, the traditional Pennsylvania Dutch version, and the one the rest of us eat, even if it is poorly named. Either way, there's no arguing the fact that both are delicious.
Pennsylvania Dutch Chicken Pot Pie
(added February 18, 2013)
Printable Recipe
One 3 - pound chicken or 2 pounds chicken breasts - bone and skin on or off
8 cups chicken stock - divided
2 cloves garlic
1 teaspoon dried thyme
1 bat leaf
salt and pepper to taste
3 large potatoes scrubbed, peeled, cut into quarters then thickly sliced
1 double pie crust
1. Heat 6 cups stock and garlic in a large heavy-bottomed pot to boiling. Add chicken, bay leaf and thyme and reduce heat to simmer. Cook until chicken is completely cooked through.
2. Remove chicken and bay leaf, cool until chicken is easy to handle. Remove skin and bones and cut into bite-sized pieces. Set aside.
3. While chicken is cooling, heat stock back to boiling and add potatoes. Reduce heat once again to a simmer and cook until potatoes are halfway done.
4. Roll pie dough to 1/8" thickness and cut into 1-inch squares. Add remaining 2 cups stock to pot, bring to a slow boil and drop dough squares into stock. Add chicken back into pot and cook until pie squares look "slippery". Remove from heat and serve.
~~~~~~~~~~~~~~~~~
Chicken Pot Pie
1 chicken
3 onions
pastry (they don't specify here but, mom-in-law uses a basic pie dough)
4 potatoes
Salt & pepper
Wash, clean and cut chicken into individual portions. Place a layer of
chicken in the bottom of a large iron kettle and cover with thick
slices of raw potato, then with slices of onion and salt & pepper.
Roll dough out rather thick and cut in 2 inch squares and place on
top of onion. Continue until kettle is filled having the top layer of
pie dough. Add water to cover contents halfway. Cover kettle tightly
and cook over a low flame until chicken is tender.
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
~~~~~~~~~~~~~~~~~
Dutch Pot Pie
3 eggs
1/2 c milk
1 ts soda
1/2 ts salt
parsley, minced
1 tb butter, melted
1/2 c cream
3 c flour
potatoes
butter
Beat eggs, add milk, cream, soda, salt and melted butter. Mix well.
Gradually add flour until dough is stiff enough to roll. (May require
up to 4 cups). Roll on floured board and line a cooking kettle with
the dough. Place a large piece of butter in bottom of kettle and add
peeled and quartered potatoes alternately with small pieces of the
dough. The top layer should be potatoes. Sprinkle with salt, pepper
and minced parsley. Dot with butter. Add 1 1/2 to 2 cups water. Bake
at 350-F about 3 hours.
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Chicken Pot Pie
1 cup potatoes, diced
1 cup chopped onions
1 cup celery, diced
1 cup chopped carrots
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 frozen pie crusts
Saute onion, celery, carrots and potatoes in butter for 10 minutes. Add
flour to sauteed mixture, stirring well. Cook one minute stirring
constantly. Combine broth and half and half. Gradually stir into vegetable
mixture. Cook over medium heat stirring constantly until thickened and
bubbly. Stir in salt and pepper, add chicken, and stir well. Pour into a
shallow 2 quart casserole dish. Top with pie shells. Cut slits. Bake at 400F
for 40-50 minutes or until pastry is golden brown and filling is bubbly and
cooked through.
~~~~~~~~~~~~~~~~~
***This is one of those things that I just don't have a recipe for. My basic method is to make pie dough for a 2 crust pie and then make a basic chicken stew; chicken, potatoes, carrots, onions, and gravy; and then line a 9x13 pan with 1 pie crust, add the "stew", top with the remaining crust and cut a few slits in the top. I bake the whole thing at 350° until the crust is a golden brown and the "stew" is bubbling up through the slits in the dough. Check out the recipe I eventually posted HERE.
I came from a family that made traditional pot pie-a lovely stew baked in a crust, the stuff you could buy in single serving size from the freezer at the supermarket (only better) and named the same. So, when I met my mother-in-law and the subject of pot pie came up I was entirely confused by her version.
I argued that my family's version was right, even the one in the store had the same name! No, she insisted, pot pie was so named because it was made in a pot and what we were eating was simply called "Chicken Pie" because well, it was.
I had to concede there. I mean, where on earth did the name "pot pie" come from in reference to what the rest of us were eating? The name the PA Dutch were using seemed far more fitting~they were, in essence, making a chicken pie, but they were making it in a pot.
So, for your perusal, recipes from both sides of the battle, the traditional Pennsylvania Dutch version, and the one the rest of us eat, even if it is poorly named. Either way, there's no arguing the fact that both are delicious.
 |
| Pennsylvania Dutch Pot Pie |
Pennsylvania Dutch Chicken Pot Pie
(added February 18, 2013)
Printable Recipe
One 3 - pound chicken or 2 pounds chicken breasts - bone and skin on or off
8 cups chicken stock - divided
2 cloves garlic
1 teaspoon dried thyme
1 bat leaf
salt and pepper to taste
3 large potatoes scrubbed, peeled, cut into quarters then thickly sliced
1 double pie crust
1. Heat 6 cups stock and garlic in a large heavy-bottomed pot to boiling. Add chicken, bay leaf and thyme and reduce heat to simmer. Cook until chicken is completely cooked through.
2. Remove chicken and bay leaf, cool until chicken is easy to handle. Remove skin and bones and cut into bite-sized pieces. Set aside.
3. While chicken is cooling, heat stock back to boiling and add potatoes. Reduce heat once again to a simmer and cook until potatoes are halfway done.
4. Roll pie dough to 1/8" thickness and cut into 1-inch squares. Add remaining 2 cups stock to pot, bring to a slow boil and drop dough squares into stock. Add chicken back into pot and cook until pie squares look "slippery". Remove from heat and serve.
~~~~~~~~~~~~~~~~~
Chicken Pot Pie
1 chicken
3 onions
pastry (they don't specify here but, mom-in-law uses a basic pie dough)
4 potatoes
Salt & pepper
Wash, clean and cut chicken into individual portions. Place a layer of
chicken in the bottom of a large iron kettle and cover with thick
slices of raw potato, then with slices of onion and salt & pepper.
Roll dough out rather thick and cut in 2 inch squares and place on
top of onion. Continue until kettle is filled having the top layer of
pie dough. Add water to cover contents halfway. Cover kettle tightly
and cook over a low flame until chicken is tender.
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
~~~~~~~~~~~~~~~~~
Dutch Pot Pie
3 eggs
1/2 c milk
1 ts soda
1/2 ts salt
parsley, minced
1 tb butter, melted
1/2 c cream
3 c flour
potatoes
butter
Beat eggs, add milk, cream, soda, salt and melted butter. Mix well.
Gradually add flour until dough is stiff enough to roll. (May require
up to 4 cups). Roll on floured board and line a cooking kettle with
the dough. Place a large piece of butter in bottom of kettle and add
peeled and quartered potatoes alternately with small pieces of the
dough. The top layer should be potatoes. Sprinkle with salt, pepper
and minced parsley. Dot with butter. Add 1 1/2 to 2 cups water. Bake
at 350-F about 3 hours.
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Chicken Pot Pie
1 cup potatoes, diced
1 cup chopped onions
1 cup celery, diced
1 cup chopped carrots
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 frozen pie crusts
Saute onion, celery, carrots and potatoes in butter for 10 minutes. Add
flour to sauteed mixture, stirring well. Cook one minute stirring
constantly. Combine broth and half and half. Gradually stir into vegetable
mixture. Cook over medium heat stirring constantly until thickened and
bubbly. Stir in salt and pepper, add chicken, and stir well. Pour into a
shallow 2 quart casserole dish. Top with pie shells. Cut slits. Bake at 400F
for 40-50 minutes or until pastry is golden brown and filling is bubbly and
cooked through.
~~~~~~~~~~~~~~~~~
***This is one of those things that I just don't have a recipe for. My basic method is to make pie dough for a 2 crust pie and then make a basic chicken stew; chicken, potatoes, carrots, onions, and gravy; and then line a 9x13 pan with 1 pie crust, add the "stew", top with the remaining crust and cut a few slits in the top. I bake the whole thing at 350° until the crust is a golden brown and the "stew" is bubbling up through the slits in the dough. Check out the recipe I eventually posted HERE.
Thursday, March 16, 2006
Beannachtaí na Féile Pádraig oraibh!
St. Patrick's Day Blessing On You!
Celebrate tomorrow with one or two of these recipes:
**********
Ardshane House Irish Stew
4 lb middle neck of lamb, cut in 1" chunks
4 lb potatoes, peeled
10 sm onions, sliced
2 oz pearl barley
2 pt beef stock
Salt and pepper to taste
"That's the basic recipe. You can add a load of sliced carrots and leeks to make it go further and about 5-6 tsps. of Worchestershire sauce or regular brown sauce wot you Yanks pour over everything! If you like, you could add a half a pint of Guinness to your stock. I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator. If you chuck in a few moldy lamb bones and boil/simmer for several hours, you should get a damned good stock (strain the liquid or you'll get God knows what stuck in your teeth!) You'll need to start with about 5 pints of liquid. Then bung everything into a ginormous pan, bring to the boil, and then simmer for about two hours...should taste bloody orgasmic! Salt and pepper to taste, depending on your level of drunkeness!"
Judith Caughey,
Ardshane House, Holywood, Co. Down,
N. Ireland 1992
**********
Corned Beef and Cabbage
Corned beef is brisket, topside or silverside which has been pickled in brine. It is especially popular around Dublin. It is best to soak a joint overnight to remove excess salt.
5 lb joint of corned beef
1 large cabbage
2 large onions
2 large carrots
4 potatoes
bay leaf
cold water to cover
ground black pepper
Quarter the cabbage and put aside. Peel and slice the other vegetables. Cover the meat with the water and bring to the boil. Skim the surface, add the vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 90 minutes. Add the cabbage and cook for a further 30 minutes. Serve the meat surounded by the vegetables with additional mashed potatoes.
From A Little Irish Cookbook by John Murphy
**********
Colcannon
1 lb potatoes peeled
2 med parsnips,peeled and sliced
2 med leeks
1 c milk
1 lb cabbage
1/2 t mace (optional)
2 garlic cloves, minced
1 dash Salt
1 dash Pepper
2 T butter
1 bunch parsley-chopped
Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the cabbage and have warm and well chopped. Drain the potatoes, season with mace,garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the cabbage and butter. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and cabbage. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and butter as above and garnish with parsley.
Source Unknown
**********
Irish Soda Bread
1 T butter or margarine
4 c white flour
1 t salt
1 t baking soda
1 c buttermilk or 1 c sweet milk (NOTE: I have needed 1 1/2 cups to make this)
Rub the butter into the flour. Add the salt and soda, mix all well together by running the dry ingredients through your fingers. Add the buttermilk (or sweet milk) and stir into a soft dough with a wooden spoon. With your floured hands knead lightly into a ball and turn out onto a lightly floured baking sheet. Flatten the dough into a circle 1 1/2 inches thick with the palm of your hand. Make a cross in the center with a floured knife. Bake at 425° for 30 to 35 minutes.
From The Art of Irish Cooking by Monica Sheridan
Celebrate tomorrow with one or two of these recipes:
**********
Ardshane House Irish Stew
4 lb middle neck of lamb, cut in 1" chunks
4 lb potatoes, peeled
10 sm onions, sliced
2 oz pearl barley
2 pt beef stock
Salt and pepper to taste
"That's the basic recipe. You can add a load of sliced carrots and leeks to make it go further and about 5-6 tsps. of Worchestershire sauce or regular brown sauce wot you Yanks pour over everything! If you like, you could add a half a pint of Guinness to your stock. I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator. If you chuck in a few moldy lamb bones and boil/simmer for several hours, you should get a damned good stock (strain the liquid or you'll get God knows what stuck in your teeth!) You'll need to start with about 5 pints of liquid. Then bung everything into a ginormous pan, bring to the boil, and then simmer for about two hours...should taste bloody orgasmic! Salt and pepper to taste, depending on your level of drunkeness!"
Judith Caughey,
Ardshane House, Holywood, Co. Down,
N. Ireland 1992
**********
Corned Beef and Cabbage
Corned beef is brisket, topside or silverside which has been pickled in brine. It is especially popular around Dublin. It is best to soak a joint overnight to remove excess salt.
5 lb joint of corned beef
1 large cabbage
2 large onions
2 large carrots
4 potatoes
bay leaf
cold water to cover
ground black pepper
Quarter the cabbage and put aside. Peel and slice the other vegetables. Cover the meat with the water and bring to the boil. Skim the surface, add the vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 90 minutes. Add the cabbage and cook for a further 30 minutes. Serve the meat surounded by the vegetables with additional mashed potatoes.
From A Little Irish Cookbook by John Murphy
**********
Colcannon
1 lb potatoes peeled
2 med parsnips,peeled and sliced
2 med leeks
1 c milk
1 lb cabbage
1/2 t mace (optional)
2 garlic cloves, minced
1 dash Salt
1 dash Pepper
2 T butter
1 bunch parsley-chopped
Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the cabbage and have warm and well chopped. Drain the potatoes, season with mace,garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the cabbage and butter. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and cabbage. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and butter as above and garnish with parsley.
Source Unknown
**********
Irish Soda Bread
1 T butter or margarine
4 c white flour
1 t salt
1 t baking soda
1 c buttermilk or 1 c sweet milk (NOTE: I have needed 1 1/2 cups to make this)
Rub the butter into the flour. Add the salt and soda, mix all well together by running the dry ingredients through your fingers. Add the buttermilk (or sweet milk) and stir into a soft dough with a wooden spoon. With your floured hands knead lightly into a ball and turn out onto a lightly floured baking sheet. Flatten the dough into a circle 1 1/2 inches thick with the palm of your hand. Make a cross in the center with a floured knife. Bake at 425° for 30 to 35 minutes.
From The Art of Irish Cooking by Monica Sheridan
Wednesday, March 15, 2006
RSC #6, Recipes
Ladies and gentlemen, I am pleased to announce that more people played Ready, Set, Cook this week than ever before!
Thanks to everyone who sent in a recipe, even if you hated the ingredients *wink*.
~~~~~~~~~~~~~~~~~~~~~~~~~~
Melanie sent this:
Sauteed Italian Potatoes
2 Tbsp olive oil
baby red potatoes, cubed
1 red pepper, chopped
2 tomatoes, chopped or can of diced tomatoes, drained
envelope of Italian dressing
parmesan cheese
Heat oil in non-stick skillet til hot. Add potatoes, peppers, and Italian dressing (to taste) to skillet and sautee til potatoes are tender. Add tomatoes. Heat through. Remove from heat. Sprinkle with parmesan cheese to taste.
You may also add mushrooms. If using fresh mushrooms, add them to the skillet with the potatoes, peppers, and Italian dressing. If using canned mushrooms, add to skillet with tomatoes.
I didn't put a number to the potatoes so that you can decide how many you want to put in based on whether you want a balanced mix of the ingredients or more of a seasoned potato dish.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This in from Kfarmer:
Hash Browns w/ Tomato Relish
Ingredients:
Baby red potatoes
Tomatoes
Red peppers
Hash Browns:
Wash and cut up potatoes into small cubes. Melt butter and olive oil over medium heat in large saute pan, then add potatoes. Add salt, pepper and Slap Ya Mama Seasoning to taste.Cook for around 20 mintues until cooked through and brown on all sides (or you could coat the taters in a bowl and put in an oven and bake till brown). Turn off heat and add parsley.
Tomatoe Relish:
Cube roma tomatoes and set aside. Cut up red pepper, onion and garlic. Add to tomatoes. In a separate bowl mix red wine vinegar, basil, olive oil, kosher salt and pepper to taste (some more SYM if you dare). Wisk together ingrediants, then pour over tomatoe mixture. Place in fridge to cool.
I would make Hash Browns w/Tomatoe Relish with a Bacon/Cheese Omlet.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Submitted by Christina:
Red Salad
Take red potaoes and cut them into cubes
boil until tender.
Wash your red pepper and cut into slices then set aside.
Take your tomatoes and slice them into small pices as well.
Once your tots are boiled rinse and throw in a glass bowl.
Add your peppers and tomatoes and some green olives and fresh mushrooms.
For your dressing add vinegar and a dash oil and a smidge of pepper.
Chill.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Compulsive Writer's Idea:
Stuffed Tomatoes
(I'm assuming I got some big fresh garden-grown tomatoes here--doesn't
that make you hungry for summertime?)
Marinate two breasts of chicken in a mixture of soy sauce, Sprite,
garlic and olive oil. Grill, then cut into chunks. Brush baby red
potatoes with olive oil. Grill till tender. While potatoes are
grilling, cut tops out of red peppers and scrape out seeds. Slice into
strips. Grill, then cut strips into 2" strips. Cool slightly. Core and
stem tomatoes, being careful not to cut through the bottom. Scrape out
enough of the center to leave ample room to stuff. Sprinkle inside
lightly with sea salt and freshly ground pepper.
Toss potatoes, peppers and chicken with freshly cut parsley, freshly
cut basil, a dash of paprika and a couple of tablespoons of homemade
mayonnaise. Salt and pepper to taste. Spoon into tomatoes. Serve with a
sprig of fresh parsley on top.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Peggy joined in this week and sent this:
Stuffed Tomato Salad
6 large tomatoes
10 red potatoes (cooked in jackets)
1 onion, chopped
6 radishes, chopped
2 stalks celery chopped
1 cup chopped red pepper
1 cup mayo
2 tablespoons vinegar
1 tablespoon mustard
1 tablespoon Worcestershire sauce
1 teaspoon of A-1
salt and pepper to taste
Mix all above ingredients except tomatoes well. Cut tomatoes in quarters halfway down. Pull wedges slightly apart and stuff center of tomato with potato mixture. Serve on lettuce leaf
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Last but for sure not least, Heather sent this:
Red Salad
Ingredients:
1 lb baby red potatoes
1 large red tomato
1 large red bell pepper
1 small red onion
2 T. olive oil
2 T. red wine vinegar, or raspberry vinegar
½ tsp. dried sweet basil
¼ tsp. salt
pinch cayenne pepper
Boil or steam baby potatoes until tender when pricked with a fork. Drain water and allow to cool. Once cooled, cut into quarters and place in mixing bowl. Cube tomato and red pepper, slice onion into rings and add to bowl. In separate bowl, combine oil, vinegar, basil, salt and pepper and whisk briskly. (Say that three times fast while you are doing it; "whisk briskly"). Combine dressing with vegetables and toss until coated. Refrigerate and let marinate for several hours until ready to serve, tossing frequently. Use caution not to damage the potatoes when tossing. Should serve 4.
Thanks to everyone who sent in a recipe, even if you hated the ingredients *wink*.
~~~~~~~~~~~~~~~~~~~~~~~~~~
Melanie sent this:
Sauteed Italian Potatoes
2 Tbsp olive oil
baby red potatoes, cubed
1 red pepper, chopped
2 tomatoes, chopped or can of diced tomatoes, drained
envelope of Italian dressing
parmesan cheese
Heat oil in non-stick skillet til hot. Add potatoes, peppers, and Italian dressing (to taste) to skillet and sautee til potatoes are tender. Add tomatoes. Heat through. Remove from heat. Sprinkle with parmesan cheese to taste.
You may also add mushrooms. If using fresh mushrooms, add them to the skillet with the potatoes, peppers, and Italian dressing. If using canned mushrooms, add to skillet with tomatoes.
I didn't put a number to the potatoes so that you can decide how many you want to put in based on whether you want a balanced mix of the ingredients or more of a seasoned potato dish.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This in from Kfarmer:
Hash Browns w/ Tomato Relish
Ingredients:
Baby red potatoes
Tomatoes
Red peppers
Hash Browns:
Wash and cut up potatoes into small cubes. Melt butter and olive oil over medium heat in large saute pan, then add potatoes. Add salt, pepper and Slap Ya Mama Seasoning to taste.Cook for around 20 mintues until cooked through and brown on all sides (or you could coat the taters in a bowl and put in an oven and bake till brown). Turn off heat and add parsley.
Tomatoe Relish:
Cube roma tomatoes and set aside. Cut up red pepper, onion and garlic. Add to tomatoes. In a separate bowl mix red wine vinegar, basil, olive oil, kosher salt and pepper to taste (some more SYM if you dare). Wisk together ingrediants, then pour over tomatoe mixture. Place in fridge to cool.
I would make Hash Browns w/Tomatoe Relish with a Bacon/Cheese Omlet.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Submitted by Christina:
Red Salad
Take red potaoes and cut them into cubes
boil until tender.
Wash your red pepper and cut into slices then set aside.
Take your tomatoes and slice them into small pices as well.
Once your tots are boiled rinse and throw in a glass bowl.
Add your peppers and tomatoes and some green olives and fresh mushrooms.
For your dressing add vinegar and a dash oil and a smidge of pepper.
Chill.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Compulsive Writer's Idea:
Stuffed Tomatoes
(I'm assuming I got some big fresh garden-grown tomatoes here--doesn't
that make you hungry for summertime?)
Marinate two breasts of chicken in a mixture of soy sauce, Sprite,
garlic and olive oil. Grill, then cut into chunks. Brush baby red
potatoes with olive oil. Grill till tender. While potatoes are
grilling, cut tops out of red peppers and scrape out seeds. Slice into
strips. Grill, then cut strips into 2" strips. Cool slightly. Core and
stem tomatoes, being careful not to cut through the bottom. Scrape out
enough of the center to leave ample room to stuff. Sprinkle inside
lightly with sea salt and freshly ground pepper.
Toss potatoes, peppers and chicken with freshly cut parsley, freshly
cut basil, a dash of paprika and a couple of tablespoons of homemade
mayonnaise. Salt and pepper to taste. Spoon into tomatoes. Serve with a
sprig of fresh parsley on top.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Peggy joined in this week and sent this:
Stuffed Tomato Salad
6 large tomatoes
10 red potatoes (cooked in jackets)
1 onion, chopped
6 radishes, chopped
2 stalks celery chopped
1 cup chopped red pepper
1 cup mayo
2 tablespoons vinegar
1 tablespoon mustard
1 tablespoon Worcestershire sauce
1 teaspoon of A-1
salt and pepper to taste
Mix all above ingredients except tomatoes well. Cut tomatoes in quarters halfway down. Pull wedges slightly apart and stuff center of tomato with potato mixture. Serve on lettuce leaf
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Last but for sure not least, Heather sent this:
Red Salad
Ingredients:
1 lb baby red potatoes
1 large red tomato
1 large red bell pepper
1 small red onion
2 T. olive oil
2 T. red wine vinegar, or raspberry vinegar
½ tsp. dried sweet basil
¼ tsp. salt
pinch cayenne pepper
Boil or steam baby potatoes until tender when pricked with a fork. Drain water and allow to cool. Once cooled, cut into quarters and place in mixing bowl. Cube tomato and red pepper, slice onion into rings and add to bowl. In separate bowl, combine oil, vinegar, basil, salt and pepper and whisk briskly. (Say that three times fast while you are doing it; "whisk briskly"). Combine dressing with vegetables and toss until coated. Refrigerate and let marinate for several hours until ready to serve, tossing frequently. Use caution not to damage the potatoes when tossing. Should serve 4.
Tuesday, March 14, 2006
Ready, Set, Cook Tuesday!
Before you start, please click on the Ready, Set, Cook button to your right in the sidebar for rules of play.
Today's three ingredients are three of my favorites. It really is only coincidental that they are all red.
I'll give you leeway to add a protein source if you'd like, and if you can come up with something without that, that's great too!
baby red potatoes
tomatoes
red peppers
On your mark, aprons on, COOK!
Today's three ingredients are three of my favorites. It really is only coincidental that they are all red.
I'll give you leeway to add a protein source if you'd like, and if you can come up with something without that, that's great too!
baby red potatoes
tomatoes
red peppers
On your mark, aprons on, COOK!
Monday, March 13, 2006
Greek Pizza
Greek Pizza
1 pizza crust of your choice (12")~I make my own
1 T olive oil
1 small red onion, thinly sliced
1/2 t garlic, minced
2 c mozzarella, grated
2 med tomatoes, sliced~plum work best
2 t oregano, fresh, chopped
1/2 c chopped spinach, cooked (squeeze dry)
1/4 c black olives, sliced~I prefer Kalamata since they are traditional
1 c feta cheese, crumbled
Heat olive oil in a skillet. Add onion and garlic and cook until just
soft. Set aside. Sprinkle the Mozzarella over the crust. Top with the sliced
tomatoes. Sprinkle on the oregano. Spoon on the onion mix, spinach, and
black olives. Sprinkle on the feta. Bake at 425 for 15-20 minutes or until
the cheese is melted.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Not that I'm counting but, this is my 100th post!
Tomorrow is Ready, Set, Cook Tuesday~get your aprons on!
Thursday, March 09, 2006
Stuffed Onions
I have an admission to make. I find it very hard to post just a recipe without having something to say about it, or look up a recipe without checking on the history. So, when one of the comments on yesterday's post mentioned not hearing of stuffed onions, I had to investigate instead of just post what I had on hand.
If you check out Foodtimeline.org you'll find that stuffed onions were a common food to serve in the 1950's.
The first time I ever saw it done was on The Frugal Gourmet. His version is Armenian and while I didn't copy his from his cookbook this version is very similar. Rather than scoop out the center and stuff the onion whole, the Armenian way is to separate the layers and stuff
the larger outer leaves.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Armenian Stuffed Onions
8 med. Onions
1 1/2 cups of white wine
2 cups of Chicken Broth
1 lb. pork or chuck
1 t sugar
1 t lemon juice
salt to taste
2 T flour
1 egg yolk
1 1/4 c Sour Cream
Cut off one or two slices of the onions (after peeling), so that all layers of the
onion are visible. Bring wine and broth to a boil in a pot. Add the Onions, and
cook them just enough so that the layers can be separated-about 5 minutes.
Drain, reserving all the liquid. Put onions in cold water so you can handle them.
Remove the inner layers of each onion, beginning at the center,being careful not
to damage the layers.
Loosely stuff each layer or "cup" and arrange them in a shallow pan. Pour enough of
the reserved wine and broth mixture to cover the onions. Season with sugar, lemon
juice, and salt. Cover and simmer until tender, and meat is done. Remove the
onions carefully. Blend flour, egg yolk, and sour cream together well. Add to the
cooking liquid, and stir constantly, cooking on low heat for 1 to 2 minutes more
until it thickens. Pour sauce over onions and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is another similar version.
Osh Pyozee (Stuffed Onions)
2 lg (abt 1/4 lb ea) onions,peeled
4 c Water
1 t Salt
Stuffing:
1/2 lb Ground beef
3 T Raw rice, rinsed, cooked-until very soft, drained, & mashed
1 t Salt
1/4 t Pepper
1/4 t Ground cumin seed
10 med Pitted prunes, cut lengthwise into halves
2 T Corn oil
The Bukharan and Calcutta Jews stuff onions each with their own preferred
and native seasonings. The Afghan has a stuffing sweetened with prunes
and cooked slowly; quite different from the others.
The Afghans believe that onions are effective for strengthening the teeth.
I cannot dispute this, but the stuffed onions in that case will provide
2 reasons for preparation, the excellence of the flavor and as a health
inducement.
Make a 1/2-inch deep incision into side of each onion. Bring
water and salt to a boil over moderate heat and drop in onions.
Cook for 2 mins, turning them w/slotted spoon during that time.
Remove onions and peel off each layer until you reach center.
Set aside onion layers and centers.
Put beef into a bowl w/rice, salt, pepper, and cumin seed and mix
well. Take 1 heaping t beef mixture and half of 1 prune. Stuff 1
cooked onion layer and roll it up. Do this w/all stuffing and onion
layers.
Oil a skillet and lay stuffed onions and centers in it, cover, and
cook over very low heat for 2 hours. The onions will become quite
dark but not, of course, burned. This is top-of-the-stove cooking.
Another method is to put stuffed onions into a baking dish, cover
tightly and bake in preheated, 250f. oven for 2 hrs. Serve warm.
Serves 6 w/other dishes.
NOTE: It is also possible to accelerate cooking time. Add 1/2 c
water to skillet and cook, covered, over moderate heat for 1 hour. All
liquid will evaporate and onions will be browned.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
How about Cheese Stuffed?
Stuffed Onions With Goat Cheese
Serves 4
by Deborah Mele
Use a sweet type of onion for this recipe such as red or Vidalia onions. This
recipe is extremely easy, but the onions do take quite a while to bake. If I am in
a hurry, I microwave the onion halves for a few minutes on high to shorten the
baking time substantially.
4 Medium To Small Sized Sweet Onions
3 Tablespoons Olive Oil
1 (3 oz) Log Soft Goat Cheese
1 Tablespoon Fresh Basil, Finely Chopped
1 Tablespoon Fresh Parsley, Finely Chopped
Salt And Pepper
1 Small Egg, Beaten
3/4 Cups Seasoned Bread Crumbs (Optional)
Preheat the oven to 325 degrees F. Slice the onions lengthwise, and cut off just
the very root end. Remove the outer papery skin and place the onions cut side up
in a baking dish. Drizzle over the onions the olive oil, and bake them in the oven
for about 1 1/2 hours, or until almost tender when pierced with a fork.
Mix together the goat cheese, herbs, salt and pepper, and just enough of the
beaten egg to make a smooth mixture. Remove the onion halves from the oven, and
take out enough of the center portion with a spoon to leave a small cavity. (see
photo) Spoon the filling mixture evenly into the onion cavities, and sprinkle on
top the bread crumbs if you are using them. Bake the onions an additional 20 to 30
minutes, or until the filling is puffed and slightly browned. Remove from the oven
and serve warm or at room temperature.
Buon Appetito!
Deborah Mele 2002
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Another cheese stuffed version:
Cheese Stuffed Onions
Anonymous post to Foodgeeks.com
6 md. sweet onions
1/4 cup salad oil
1/2 cup shredded cheddar cheese
Paprika
Salt and pepper
Cut a thin slice from root ends of onions so they stand level.
Slice tops from onions. Make a hole in the center of each and
remove some of the onion.
In a covered saucepan, in boiling water, salted to taste,
cook onions over medium heat 15 to 20 minutes until tender; drain.
Brush onions with salad oil and sprinkle with paprika.
Place 2 tablespoons shredded cheddar cheese in the center of each onion.
Sprinkle with salt and pepper. Wrap each loosely in foil,
leaving top open for grilling (if grilling outdoors).
Cook over medium coals 15 minutes or until browned.
If cooking indoors, cover the tops of each onion loosely with foil.
Cook 20 minutes in 350°F oven.
Remove the foil from the tops of the onions, then cook 5
minutes longer to brown the cheese.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Click here for an awesome Jewish version.
And, the Accidental Hedonist has an awesome recipe posted for stuffed onions~go check it out.
The only question now is, which one to make first?
If you check out Foodtimeline.org you'll find that stuffed onions were a common food to serve in the 1950's.
The first time I ever saw it done was on The Frugal Gourmet. His version is Armenian and while I didn't copy his from his cookbook this version is very similar. Rather than scoop out the center and stuff the onion whole, the Armenian way is to separate the layers and stuff
the larger outer leaves.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Armenian Stuffed Onions
8 med. Onions
1 1/2 cups of white wine
2 cups of Chicken Broth
1 lb. pork or chuck
1 t sugar
1 t lemon juice
salt to taste
2 T flour
1 egg yolk
1 1/4 c Sour Cream
Cut off one or two slices of the onions (after peeling), so that all layers of the
onion are visible. Bring wine and broth to a boil in a pot. Add the Onions, and
cook them just enough so that the layers can be separated-about 5 minutes.
Drain, reserving all the liquid. Put onions in cold water so you can handle them.
Remove the inner layers of each onion, beginning at the center,being careful not
to damage the layers.
Loosely stuff each layer or "cup" and arrange them in a shallow pan. Pour enough of
the reserved wine and broth mixture to cover the onions. Season with sugar, lemon
juice, and salt. Cover and simmer until tender, and meat is done. Remove the
onions carefully. Blend flour, egg yolk, and sour cream together well. Add to the
cooking liquid, and stir constantly, cooking on low heat for 1 to 2 minutes more
until it thickens. Pour sauce over onions and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is another similar version.
Osh Pyozee (Stuffed Onions)
2 lg (abt 1/4 lb ea) onions,peeled
4 c Water
1 t Salt
Stuffing:
1/2 lb Ground beef
3 T Raw rice, rinsed, cooked-until very soft, drained, & mashed
1 t Salt
1/4 t Pepper
1/4 t Ground cumin seed
10 med Pitted prunes, cut lengthwise into halves
2 T Corn oil
The Bukharan and Calcutta Jews stuff onions each with their own preferred
and native seasonings. The Afghan has a stuffing sweetened with prunes
and cooked slowly; quite different from the others.
The Afghans believe that onions are effective for strengthening the teeth.
I cannot dispute this, but the stuffed onions in that case will provide
2 reasons for preparation, the excellence of the flavor and as a health
inducement.
Make a 1/2-inch deep incision into side of each onion. Bring
water and salt to a boil over moderate heat and drop in onions.
Cook for 2 mins, turning them w/slotted spoon during that time.
Remove onions and peel off each layer until you reach center.
Set aside onion layers and centers.
Put beef into a bowl w/rice, salt, pepper, and cumin seed and mix
well. Take 1 heaping t beef mixture and half of 1 prune. Stuff 1
cooked onion layer and roll it up. Do this w/all stuffing and onion
layers.
Oil a skillet and lay stuffed onions and centers in it, cover, and
cook over very low heat for 2 hours. The onions will become quite
dark but not, of course, burned. This is top-of-the-stove cooking.
Another method is to put stuffed onions into a baking dish, cover
tightly and bake in preheated, 250f. oven for 2 hrs. Serve warm.
Serves 6 w/other dishes.
NOTE: It is also possible to accelerate cooking time. Add 1/2 c
water to skillet and cook, covered, over moderate heat for 1 hour. All
liquid will evaporate and onions will be browned.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
How about Cheese Stuffed?
Stuffed Onions With Goat Cheese
Serves 4
by Deborah Mele
Use a sweet type of onion for this recipe such as red or Vidalia onions. This
recipe is extremely easy, but the onions do take quite a while to bake. If I am in
a hurry, I microwave the onion halves for a few minutes on high to shorten the
baking time substantially.
4 Medium To Small Sized Sweet Onions
3 Tablespoons Olive Oil
1 (3 oz) Log Soft Goat Cheese
1 Tablespoon Fresh Basil, Finely Chopped
1 Tablespoon Fresh Parsley, Finely Chopped
Salt And Pepper
1 Small Egg, Beaten
3/4 Cups Seasoned Bread Crumbs (Optional)
Preheat the oven to 325 degrees F. Slice the onions lengthwise, and cut off just
the very root end. Remove the outer papery skin and place the onions cut side up
in a baking dish. Drizzle over the onions the olive oil, and bake them in the oven
for about 1 1/2 hours, or until almost tender when pierced with a fork.
Mix together the goat cheese, herbs, salt and pepper, and just enough of the
beaten egg to make a smooth mixture. Remove the onion halves from the oven, and
take out enough of the center portion with a spoon to leave a small cavity. (see
photo) Spoon the filling mixture evenly into the onion cavities, and sprinkle on
top the bread crumbs if you are using them. Bake the onions an additional 20 to 30
minutes, or until the filling is puffed and slightly browned. Remove from the oven
and serve warm or at room temperature.
Buon Appetito!
Deborah Mele 2002
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Another cheese stuffed version:
Cheese Stuffed Onions
Anonymous post to Foodgeeks.com
6 md. sweet onions
1/4 cup salad oil
1/2 cup shredded cheddar cheese
Paprika
Salt and pepper
Cut a thin slice from root ends of onions so they stand level.
Slice tops from onions. Make a hole in the center of each and
remove some of the onion.
In a covered saucepan, in boiling water, salted to taste,
cook onions over medium heat 15 to 20 minutes until tender; drain.
Brush onions with salad oil and sprinkle with paprika.
Place 2 tablespoons shredded cheddar cheese in the center of each onion.
Sprinkle with salt and pepper. Wrap each loosely in foil,
leaving top open for grilling (if grilling outdoors).
Cook over medium coals 15 minutes or until browned.
If cooking indoors, cover the tops of each onion loosely with foil.
Cook 20 minutes in 350°F oven.
Remove the foil from the tops of the onions, then cook 5
minutes longer to brown the cheese.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Click here for an awesome Jewish version.
And, the Accidental Hedonist has an awesome recipe posted for stuffed onions~go check it out.
The only question now is, which one to make first?
Wednesday, March 08, 2006
R,S,C Recipes for 3/7
These two girls make my Tuesdays!
From Compulsive Writer:
Spinach Quiche
9-inch pie shell (unbaked)
3 large eggs
1 c. heavy cream
1 c. Gruyere or Swiss cheese, grated
1 tsp. butter
1/2 lb. low-fat ground beef, browned with 1/2 cup chopped onion and
lightly seasoned
1 cup steamed spinach, drained
dash salt
dash of freshly grated nutmeg
Beat eggs with a fork. Add cream and beat again. Stir in salt and
nutmeg to egg mixture. Layer the pie shell with spinach leaves, ground
beef then cheese. Pour egg mixture over the top. Dot with butter. Place
pie pan on a cookie sheet. Bake in a pre-heated oven at 350 for 45
minutes or till golden brown. Cool slightly, serve warm.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From kfarmer:
Stuffed Spinach Onions w/Soup
First sauté a clove of garlic in olive oil, add some chopped onion, ground beef and cook till done.
After draining the beef, add one can of chopped diced tomatoes in tomato sauce, good beef stock, a handful of okra, basil, pepper and a little salt.
While the soup is cooking, cut your onions and scoop out the inside.(I put mine in the microwave to cook a little prior to stuffing)
Wash and drain your spinach and wring out excess water. Cut up a clove of garlic and cook in olive oil. Add spinach and cook till hot, and then add beef stock, one scrambled egg and freshly ground parmesan cheese. When the egg is cooked and the cheese melted, add bread crumbs.
Stuff the onions and sprinkle some more parmesan cheese on top.
Place onions in a dish with a little beef stock in the bottom and put in a fairly hot oven and cover. Bake till onions are soft, then uncover and let cheese brown.
Place the onion in a bowl of hot soup and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Here are a couple recipes that I did NOT come up with on my own but use our Ready, Set, Cook ingredients from yesterday. Just for extra ideas ;o)
Crockpot Ravioli Casserole
1 (10 oz.) pkg. frozen chopped spinach
1 (8 oz.) pkg. twisty noodles
1 lb. ground beef
1/2 lb. mild Italian sausage
1 onion, finely chopped
2 tbsp. oil
2 (8 oz.) cans tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 c. Parmesan
1 c. (4 oz.) shredded Monterey Jack cheese
3 green onions, chopped
Defrost spinach. Squeeze dry. Cook noodles in
boiling, salted water until tender. Drain. Brown
meats and onion in oil until crumbly. Add tomato
sauce, salt and oregano. Cover. Simmer 30 minutes.
Mix in spinach. Turn crock pot on high after
buttering bottom and sides. Spoon half the noodles
into the buttered crock pot. Top with half of meat
mixture and half the Parmesan cheese.
Cover with layers of remaining noodles, meat and
Parmesan cheese.
Sprinkle with Jack cheese and green onions. Cook
on high for one hour. Serves 8.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Spinach Meatloaf
1 lb ground beef
1 lb ground pork (or any ground meats/sausage)
3 to 4 eggs
1- 1lb bag of frozen chopped spinach-drained
1 c grated Parmesan cheese
1 small onion-chopped
2 t chopped garlic
Mix all ingredients together and put in loaf pan. Cook
at 350º for about an hour, draining off fat occasionally.
Let sit 15 to 30 minutes after done before serving.
Slice and reheat in the microwave for an
easy, portable breakfast.
From Compulsive Writer:
Spinach Quiche
9-inch pie shell (unbaked)
3 large eggs
1 c. heavy cream
1 c. Gruyere or Swiss cheese, grated
1 tsp. butter
1/2 lb. low-fat ground beef, browned with 1/2 cup chopped onion and
lightly seasoned
1 cup steamed spinach, drained
dash salt
dash of freshly grated nutmeg
Beat eggs with a fork. Add cream and beat again. Stir in salt and
nutmeg to egg mixture. Layer the pie shell with spinach leaves, ground
beef then cheese. Pour egg mixture over the top. Dot with butter. Place
pie pan on a cookie sheet. Bake in a pre-heated oven at 350 for 45
minutes or till golden brown. Cool slightly, serve warm.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From kfarmer:
Stuffed Spinach Onions w/Soup
First sauté a clove of garlic in olive oil, add some chopped onion, ground beef and cook till done.
After draining the beef, add one can of chopped diced tomatoes in tomato sauce, good beef stock, a handful of okra, basil, pepper and a little salt.
While the soup is cooking, cut your onions and scoop out the inside.(I put mine in the microwave to cook a little prior to stuffing)
Wash and drain your spinach and wring out excess water. Cut up a clove of garlic and cook in olive oil. Add spinach and cook till hot, and then add beef stock, one scrambled egg and freshly ground parmesan cheese. When the egg is cooked and the cheese melted, add bread crumbs.
Stuff the onions and sprinkle some more parmesan cheese on top.
Place onions in a dish with a little beef stock in the bottom and put in a fairly hot oven and cover. Bake till onions are soft, then uncover and let cheese brown.
Place the onion in a bowl of hot soup and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Here are a couple recipes that I did NOT come up with on my own but use our Ready, Set, Cook ingredients from yesterday. Just for extra ideas ;o)
Crockpot Ravioli Casserole
1 (10 oz.) pkg. frozen chopped spinach
1 (8 oz.) pkg. twisty noodles
1 lb. ground beef
1/2 lb. mild Italian sausage
1 onion, finely chopped
2 tbsp. oil
2 (8 oz.) cans tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 c. Parmesan
1 c. (4 oz.) shredded Monterey Jack cheese
3 green onions, chopped
Defrost spinach. Squeeze dry. Cook noodles in
boiling, salted water until tender. Drain. Brown
meats and onion in oil until crumbly. Add tomato
sauce, salt and oregano. Cover. Simmer 30 minutes.
Mix in spinach. Turn crock pot on high after
buttering bottom and sides. Spoon half the noodles
into the buttered crock pot. Top with half of meat
mixture and half the Parmesan cheese.
Cover with layers of remaining noodles, meat and
Parmesan cheese.
Sprinkle with Jack cheese and green onions. Cook
on high for one hour. Serves 8.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Spinach Meatloaf
1 lb ground beef
1 lb ground pork (or any ground meats/sausage)
3 to 4 eggs
1- 1lb bag of frozen chopped spinach-drained
1 c grated Parmesan cheese
1 small onion-chopped
2 t chopped garlic
Mix all ingredients together and put in loaf pan. Cook
at 350º for about an hour, draining off fat occasionally.
Let sit 15 to 30 minutes after done before serving.
Slice and reheat in the microwave for an
easy, portable breakfast.
Tuesday, March 07, 2006
It's Tuesday!
Alrighty boys and girls, it's time for Ready, Set, Cook!
Before you check out the three ingredients today, please click on the button to your right in the sidebar to read the Rules of Play.
Here are today's ingredients:
ground beef
spinach
onion
I don't list amounts because I don't want to limit your creativity :o)
Have fun, and get cookin'!
Before you check out the three ingredients today, please click on the button to your right in the sidebar to read the Rules of Play.
Here are today's ingredients:
ground beef
spinach
onion
I don't list amounts because I don't want to limit your creativity :o)
Have fun, and get cookin'!
Monday, March 06, 2006
Small Treasures
These are two of the recipes mom gave me so far from my Great-Grandmother Barnes' recipe files.
I don't know how grandma got this back from the woman she sent it to but it sure is neat to have.
This one is so simple and sort of funny for those who don't normally eat game. Grandma and Grandpa were missionaries/preachers and often their services were paid in food, usually chickens! This recipe is just a testament to the thrifty way they lived. I'd venture to guess that they were given or caught the rabbit in question. It reads: "Brown rabbit on both sides. Slice onions & then potatoes on top, bake or fry. May have to add a little water along."
I don't know how grandma got this back from the woman she sent it to but it sure is neat to have.
This one is so simple and sort of funny for those who don't normally eat game. Grandma and Grandpa were missionaries/preachers and often their services were paid in food, usually chickens! This recipe is just a testament to the thrifty way they lived. I'd venture to guess that they were given or caught the rabbit in question. It reads: "Brown rabbit on both sides. Slice onions & then potatoes on top, bake or fry. May have to add a little water along."
Friday, March 03, 2006
When the Cat's Away...
My husband doesn't fully appreciate my cooking skills. Not that he's ungrateful or anything like that, he just has so many food issues that he doesn't get to enjoy much of what I make. He feels badly about this and often watches us eat something with this pitiful "I wish I could have that too" look on his face. He's just too particular about textures and flavors etc. None of it makes sense so I'm not going into what he will or won't eat (for example; he loves pasta, can't live without cheese, but he won't eat macaroni and cheese, not even the good homemade stuff).
Well, his loss and more for us, right? Not usually. He IS the man of the house after all and so I try to cater to his tastes. However, he is away until Sunday night and we are free to eat whatever we want! This is a rarity so we are taking full advantage.
This is one of the recipes he will not eat but that the rest of us love. It's very simple, few ingredients, but the combination is great. Don't leave out the garlic and olive oil when sauteeing the chicken, it really DOES add a whole different and wonderful dimension to this dish.
Anne's Chicken Spaghetti
1 lb dry spaghetti
1 - 20+ oz jar of your favorite spaghetti sauce
4 chicken breasts, boneless and skinless, cut into one inch dice
3 T olive oil
2 cloves garlic
2 c finely shredded cheddar-room temperature
Cook spaghetti to desired doneness, drain, toss well with olive oil and keep warm.
Heat a skillet over medium high heat and add olive oil until it "shimmers".
Add minced garlic and stir quickly--please don't let the garlic burn!
Immediately add chicken and sautè until cooked through and browned.
Add sauce to the chicken and simmer until heated through.
To serve, either place all the spaghetti into a large shallow bowl and top
with sauce and cheddar, or put into individual bowls topping each with a
generous sprinkling of cheese.
I also sometimes put all the spaghetti into a large baking pan, top with the
chicken and sauce, sprinkle the cheese on it and then bake in the oven at 350° for
about 20 minutes or until the cheese is melted well.
A healthy green salad and fresh, chewy bread round this out well.
This serves about 6 here, maybe 8 in a family that eats less heartily.
Well, his loss and more for us, right? Not usually. He IS the man of the house after all and so I try to cater to his tastes. However, he is away until Sunday night and we are free to eat whatever we want! This is a rarity so we are taking full advantage.
This is one of the recipes he will not eat but that the rest of us love. It's very simple, few ingredients, but the combination is great. Don't leave out the garlic and olive oil when sauteeing the chicken, it really DOES add a whole different and wonderful dimension to this dish.
Anne's Chicken Spaghetti
1 lb dry spaghetti
1 - 20+ oz jar of your favorite spaghetti sauce
4 chicken breasts, boneless and skinless, cut into one inch dice
3 T olive oil
2 cloves garlic
2 c finely shredded cheddar-room temperature
Cook spaghetti to desired doneness, drain, toss well with olive oil and keep warm.
Heat a skillet over medium high heat and add olive oil until it "shimmers".
Add minced garlic and stir quickly--please don't let the garlic burn!
Immediately add chicken and sautè until cooked through and browned.
Add sauce to the chicken and simmer until heated through.
To serve, either place all the spaghetti into a large shallow bowl and top
with sauce and cheddar, or put into individual bowls topping each with a
generous sprinkling of cheese.
I also sometimes put all the spaghetti into a large baking pan, top with the
chicken and sauce, sprinkle the cheese on it and then bake in the oven at 350° for
about 20 minutes or until the cheese is melted well.
A healthy green salad and fresh, chewy bread round this out well.
This serves about 6 here, maybe 8 in a family that eats less heartily.
R,S,C Recipes
Here are the recipes from our latest round of Ready, Set, Cook.
From our very own Compulsive Writer:
This is something I have made before with leftover turkey.
Turkey a la anything
Steamed broccoli florets
leftover turkey--white and/or dark--pulled into pieces with a fork
grated cheese (cheddar, monterey jack, mozzarella-whatever
mild-to-medium cheese you've got that will melt half-way decent)
Steam rice or boil up a bowl of your favorite pasta. Prepare a basic
white sauce. Stir broccoli and turkey into white sauce. Heat through.
Stir in cheese till melted. Serve over rice or pasta.
***************
From Laura the "cookware store manager at Montgomery Mall" ;)
I use leftover turkey for this at least half the time....serve over rice. My family loves it!
* Exported from MasterCook *
Chicken Divan
Recipe By :New Doubleday
Serving Size : 4 Preparation Time :0:45
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1/4 cup flour
1 cup chicken broth
1 cup milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup Parmesan cheese -- grated
3 tablespoons dry sherry
1 bunch broccoli florets -- steamed
1 pound boned and skinned chicken breast halves -- cubed
1/2 cup heavy cream
2 tablespoons Parmesan cheese -- grated
Preheat oven to 350. Melt butter in a saucepan over medium heat,
blend in flour, slowly add broth and milk and heat, stirring
until thickened; mix in salt, pepper, 1/4 cup cheese and sherry.
Arrange broccoli in a single layer in a 2-quart casserole and
sprinkle with remaining cheese. Top with chicken. Beat cream
until soft peaks form and fold into sauce: pour evenly over
chicken and bake, uncovered, 30 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 453 Calories; 29g Fat (59.0% calories from fat); 34g Protein; 11g Carbohydrate; trace Dietary Fiber; 152mg Cholesterol; 964mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
***************
And lastly, from Wadaiko-not a full recipe but she sent this idea:
I was thinking about this while cooking dinner here-very boring, yaki-niku...I havent eaten much turkey, but if its anything like chicken, my IDEA is Turkey Balls(mince meat with perhaps cheese in the middle), and served with a white sauce made green with the broccoli.
***************
From our very own Compulsive Writer:
This is something I have made before with leftover turkey.
Turkey a la anything
Steamed broccoli florets
leftover turkey--white and/or dark--pulled into pieces with a fork
grated cheese (cheddar, monterey jack, mozzarella-whatever
mild-to-medium cheese you've got that will melt half-way decent)
Steam rice or boil up a bowl of your favorite pasta. Prepare a basic
white sauce. Stir broccoli and turkey into white sauce. Heat through.
Stir in cheese till melted. Serve over rice or pasta.
***************
From Laura the "cookware store manager at Montgomery Mall" ;)
I use leftover turkey for this at least half the time....serve over rice. My family loves it!
* Exported from MasterCook *
Chicken Divan
Recipe By :New Doubleday
Serving Size : 4 Preparation Time :0:45
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1/4 cup flour
1 cup chicken broth
1 cup milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup Parmesan cheese -- grated
3 tablespoons dry sherry
1 bunch broccoli florets -- steamed
1 pound boned and skinned chicken breast halves -- cubed
1/2 cup heavy cream
2 tablespoons Parmesan cheese -- grated
Preheat oven to 350. Melt butter in a saucepan over medium heat,
blend in flour, slowly add broth and milk and heat, stirring
until thickened; mix in salt, pepper, 1/4 cup cheese and sherry.
Arrange broccoli in a single layer in a 2-quart casserole and
sprinkle with remaining cheese. Top with chicken. Beat cream
until soft peaks form and fold into sauce: pour evenly over
chicken and bake, uncovered, 30 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 453 Calories; 29g Fat (59.0% calories from fat); 34g Protein; 11g Carbohydrate; trace Dietary Fiber; 152mg Cholesterol; 964mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
***************
And lastly, from Wadaiko-not a full recipe but she sent this idea:
I was thinking about this while cooking dinner here-very boring, yaki-niku...I havent eaten much turkey, but if its anything like chicken, my IDEA is Turkey Balls(mince meat with perhaps cheese in the middle), and served with a white sauce made green with the broccoli.
***************
Wednesday, March 01, 2006
Ow!
I'm a bit gimpy today...I tripped over one of the baby gates on Monday and landed on my knee. I didn't get to have it looked at until yesterday and, sure enough, I sprained it.
They sent me off with a "knee immobilizer" that I think looks more like a body immobilizer; it's HUGE!
At any rate, sitting here is not very easy and I don't have room in the computer corner for anything to prop my leg on.
One of these days I'll have some uninterrupted blogging time--just wondering WHEN that will be.
*As soon as I can I'll get out yesterday's Ready Set Cook entries and if you missed it, look below for the post and send me your own entry, I'll extend the game until the end of the day.
They sent me off with a "knee immobilizer" that I think looks more like a body immobilizer; it's HUGE!
At any rate, sitting here is not very easy and I don't have room in the computer corner for anything to prop my leg on.
One of these days I'll have some uninterrupted blogging time--just wondering WHEN that will be.
*As soon as I can I'll get out yesterday's Ready Set Cook entries and if you missed it, look below for the post and send me your own entry, I'll extend the game until the end of the day.
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