Source: Coooklng Light Magazine
Chicken & Gravy:
4 6 oz chicken breasts (boneless, skinless)
2 thin prosciutto slices halved
4 slices of provolone cheese
1 T canola oil
1/4 t pepper
2 T minced shallots
1 T chopped thyme
1.5 c chicken stock
1 T flour
1.5 T butter
1 T flatleaf parsley
1.5 t chopped tarragon
Polenta:
2 c milk
1/3 c water
1/2 c uncooked polenta
1/4 t salt
Cut each breast horizontally, but not through, to the other side to create a pocket. Lift top flap of chicken pocket, arrange 1/2 prosciutto slice in each pocket. Top each slice with a cheese slice, press top flap of pocket down over filling. Heat large skillet with oil. Sprinkle chicken with pepper. Add chicken to pan, saute 5 minutes or until deeply browned. Turn and cook 4 minutes or until done. Remove from pan, keep warm. Add shallots and thyme to pan, saute 30 seconds stirring constantly. In a small bowl mix 2 T stock and flour stirring with whisk. Add flour mixture and remaining stock to pan. Bring to boil, cook 3 minutes or until reduced to 3/4 c; scraping pan to loosen browned bits. Remove from heat, stir in butter, parsley and tarragon.
To prepare polenta, bring milk and 1/3 c water to a simmer. Gradually add polenta, stirring constantly with whisk. Cook 3 minutes or until thick stirring constantly. Stir in 1/4 t salt.
I am sure I am not alone with eating a lot of chicken. I am comfortable with chicken, chicken breast is relatively healthy etc. etc. I actually think chicken breasts are hard to cook -- they tend to be large (I couldn't find a 6 oz breast) -- and it's hard to cook them through without drying them out. And. of course, they don't have much taste. So, I am always interested in finding new recipes.
This was a good one. As I said earlier, my chicken breasts were much larger than 6 oz, which made it harder to cook them (certainly took longer than the recipe suggests), and the thin prosciutto/cheese filling wasn't really enough to flavor them. I used thyme instead of the tarragon as well. It's winter, and herbs are expensive, so I wasn't about to buy a whole package of tarragon just for this one thing. However, I did use up the entire package of thyme -- which was probably more than the recipe called for. Oh, and I reduced the butter to 1 tablespoon. I don't know if it was that, or the "gravy" is really more of a sauce. Which is fine by me.
This is a good dish. A nice alternative to some other chicken options, and not too labor intensive. I will say though that the true star was the polenta. I have tried many polenta recipes, and this was by far the best. It was creamy, and cooking in the milk softened the grittiness (no pun intended).
And another note -- I'll have to take a course on food photography. This was a pretty dish, but all the pictures I took turned out like beige mush and beige sauce. I apologize for the lack of pictures, but I didn't want to discourage anyone from trying the recipe :)
Saturday, January 18, 2014
Sunday, January 5, 2014
Whole Wheat Tortellini with Garlic Sauteed Vegetables
Source: Buitoni
1 package (9 oz.) refrigerated whole wheat flour cheese tortellini prepared according to package directions
2 T olive oil
1/2 lb fresh green beans
1/2 t salt
1/2 t black pepper
1 yellow summer squash quartered and sliced
1/2 c halved grape or cherry tomatoes
1 T chopped fresh garlic
1/2 c parmesan cheese
Heat oil in a large skillet. Add green beens and salt and pepper; cook, stirring frequently for 5 minutes. Add squash, stirring frequently for 3 minutes. Add tomatoes and garlic and cook, stirring frequently for 2 minutes. Toss in prepared pasta, cook, stirring frequently for 3 minutes. Sprinkle with cheese.
I know what you are thinking -- weeks of absence, and now two posts in two days? In my defense, we are snowed in. It is impossible to go outside. It's been snowing heavily since last night -- 10 inches or so. It's bitterly cold. There is not much left to do at home but cooking. I also felt like eating some healthy yet comforting.
This was an easy dish to put together. I had a little extra green beans, I threw that in there too. And I had a little less cheese, so there was a little less of that. This is the kind of meal that can change depending on the vegetables you have on hand -- or even the kind of tortellini you use. The ratio of vegetables and pasta is also roughly equal -- more so than pasta with some vegetables. It's a delicious meal all around. It's a perfect meal for when you want to eat something healthy and fresh yet need the comfort and warmth of a pasta dish. Good solid meatless weeknight dinner.
1 package (9 oz.) refrigerated whole wheat flour cheese tortellini prepared according to package directions
2 T olive oil
1/2 lb fresh green beans
1/2 t salt
1/2 t black pepper
1 yellow summer squash quartered and sliced
1/2 c halved grape or cherry tomatoes
1 T chopped fresh garlic
1/2 c parmesan cheese
Heat oil in a large skillet. Add green beens and salt and pepper; cook, stirring frequently for 5 minutes. Add squash, stirring frequently for 3 minutes. Add tomatoes and garlic and cook, stirring frequently for 2 minutes. Toss in prepared pasta, cook, stirring frequently for 3 minutes. Sprinkle with cheese.
I know what you are thinking -- weeks of absence, and now two posts in two days? In my defense, we are snowed in. It is impossible to go outside. It's been snowing heavily since last night -- 10 inches or so. It's bitterly cold. There is not much left to do at home but cooking. I also felt like eating some healthy yet comforting.
This was an easy dish to put together. I had a little extra green beans, I threw that in there too. And I had a little less cheese, so there was a little less of that. This is the kind of meal that can change depending on the vegetables you have on hand -- or even the kind of tortellini you use. The ratio of vegetables and pasta is also roughly equal -- more so than pasta with some vegetables. It's a delicious meal all around. It's a perfect meal for when you want to eat something healthy and fresh yet need the comfort and warmth of a pasta dish. Good solid meatless weeknight dinner.
Saturday, January 4, 2014
Biscuits
Source: Oprah Magazine
1/2 c whipping cream
1 c self rising flour
Mix until crumbly mixture forms. Roll out -- cut out biscuits. Bake at 425 for 12-15 minutes.
So I know I suck. 2013 is over and I wrote 38 blogposts instead of 47. How about my assurance that I made plenty more new recipes? No? On the upside, I've decided to continue this blog, continue to push myself to try new recipes and fess up when things don't turn out well, look for suggestions on how to make things better and gloat when things turn out delicious.
As for the latest hiatus, I hope everyone can relate to the craziness of the holiday season. I had family in from overseas, and not only did I not feel like blogging, but we went out most of the time.
So, for my return, and start of the new year recipe, I chose this super simple two ingredient biscuit recipe. Loyal readers of this blog are aware of my quest for a fluffy delicious biscuit. Spoiler alert -- this recipe was a big fail. First off, I had to get the self rising flour which is way more expensive than regular flour. Then, I attempted making this recipe for my family, and with my brother, mother and daughter shouting questions at me all at the same time in two different languages -- well, I got confused, and dumped regular flour into the whipping cream. I suppose I could have fixed it by adding some baking powder, but I didn't know how much, and just got frustrated and dumped the whole thing. Then finally, I made the recipe. I had some trouble getting the dough to stick together. Then I finally managed to roll it out, and and bake it. AND THEY DIDN'T RISE!!! What is up with that? Self rising flour -- fresh, and it still won't rise???? On the upside, the biscuits were tender and absolutely delicious.... little hockey pucks. The quest for the fluffy biscuit continues. Or, I should just take a job at a Cracker Barrel. It might be an improvement on many fronts, but that's a whole different topic.
1/2 c whipping cream
1 c self rising flour
Mix until crumbly mixture forms. Roll out -- cut out biscuits. Bake at 425 for 12-15 minutes.
So I know I suck. 2013 is over and I wrote 38 blogposts instead of 47. How about my assurance that I made plenty more new recipes? No? On the upside, I've decided to continue this blog, continue to push myself to try new recipes and fess up when things don't turn out well, look for suggestions on how to make things better and gloat when things turn out delicious.
As for the latest hiatus, I hope everyone can relate to the craziness of the holiday season. I had family in from overseas, and not only did I not feel like blogging, but we went out most of the time.
So, for my return, and start of the new year recipe, I chose this super simple two ingredient biscuit recipe. Loyal readers of this blog are aware of my quest for a fluffy delicious biscuit. Spoiler alert -- this recipe was a big fail. First off, I had to get the self rising flour which is way more expensive than regular flour. Then, I attempted making this recipe for my family, and with my brother, mother and daughter shouting questions at me all at the same time in two different languages -- well, I got confused, and dumped regular flour into the whipping cream. I suppose I could have fixed it by adding some baking powder, but I didn't know how much, and just got frustrated and dumped the whole thing. Then finally, I made the recipe. I had some trouble getting the dough to stick together. Then I finally managed to roll it out, and and bake it. AND THEY DIDN'T RISE!!! What is up with that? Self rising flour -- fresh, and it still won't rise???? On the upside, the biscuits were tender and absolutely delicious.... little hockey pucks. The quest for the fluffy biscuit continues. Or, I should just take a job at a Cracker Barrel. It might be an improvement on many fronts, but that's a whole different topic.
Sunday, December 15, 2013
Linguine with White Clam Sauce
Source: All You Magazine
1 lb linguini
1/3 c olive oil
2 T butter
6 anchovy fillets from a tin
4 cloves of garlic minced
finely grated lemon zest and the juice of one lemon
pinch of red pepper flakes
1/2 t oregano
3 T white wine
1/3 c chopped parsley
3 6.5 oz can of clams drained, liquid reserved
Bring pot of salted water to a boil. Cook linguine -- 2 minutes short of al dente. Warm oil and butter in large pan. Add anchovies, garlic, red pepper. Cook stirring until anchovies melt. Add lemon zest, lemon juice, oregano, wine, half of chopped parsley and clam juice. Bring to boil, and cook, stirring until slightly thickens, about 7 minutes. Add clams, cook 1 minute. Toss sauce with pasta and remaining parsley.
I really like clams with pasta. I was excited to see this recipe b/c it didn't have any cream in it. Not that I don't love me a good cream sauce, but the this created the illusion of healthy, although there is a fair amount butter and oil in the sauce. Plus it's a one pot dinner (well plus the pasta pot). Not to mention, I'll have leftovers for work.
The sauce takes a little while to put together but you are developing a complex flavor so it's worth the 10 minutes it takes.
This is a rockstar recipe. The sauce is complex, rich and silky -- with the briny flavor of the anchovies, little added freshness from the lemon zest and parsley. I can't say enough good things about it. I would highly recommend trying this dish if you like seafood. Its flavor is excellent and surprisingly complex while using relatively few, inexpensive and ordinary ingredients. Rockstar.
1 lb linguini
1/3 c olive oil
2 T butter
6 anchovy fillets from a tin
4 cloves of garlic minced
finely grated lemon zest and the juice of one lemon
pinch of red pepper flakes
1/2 t oregano
3 T white wine
1/3 c chopped parsley
3 6.5 oz can of clams drained, liquid reserved
Bring pot of salted water to a boil. Cook linguine -- 2 minutes short of al dente. Warm oil and butter in large pan. Add anchovies, garlic, red pepper. Cook stirring until anchovies melt. Add lemon zest, lemon juice, oregano, wine, half of chopped parsley and clam juice. Bring to boil, and cook, stirring until slightly thickens, about 7 minutes. Add clams, cook 1 minute. Toss sauce with pasta and remaining parsley.
I really like clams with pasta. I was excited to see this recipe b/c it didn't have any cream in it. Not that I don't love me a good cream sauce, but the this created the illusion of healthy, although there is a fair amount butter and oil in the sauce. Plus it's a one pot dinner (well plus the pasta pot). Not to mention, I'll have leftovers for work.
The sauce takes a little while to put together but you are developing a complex flavor so it's worth the 10 minutes it takes.
This is a rockstar recipe. The sauce is complex, rich and silky -- with the briny flavor of the anchovies, little added freshness from the lemon zest and parsley. I can't say enough good things about it. I would highly recommend trying this dish if you like seafood. Its flavor is excellent and surprisingly complex while using relatively few, inexpensive and ordinary ingredients. Rockstar.
Sunday, December 8, 2013
Quinoa with Shrimp
source: All You magazine
1small onion
12 large shrimp
2 T olive oil
1 1/4 c quinoa
salt and pepper
12 oz large shrimp, peeled and deveined
2 T chopped fresh parsley
1 t grated lemon zest
2 T fresh lemon juice
Warm oil in medium saucepan over medium heat. Add onion and cook, stirring, until softened -- 3-5 minutes. Add quinoa, cook, stirring 1 minute. Add 2 1/4 c water and 1/2 t salt to pan. Turn heat to high, bring to a boil. Cover, reduce heat to low and cook until quinoa is tender, about 15 minutes, stirring in shrimp during final 5 minutes. Lift cover after 15 minutes and check that shrimp is cooked through and most of liquid has been absorbed. If not, cook 1 minute or 2 longer. Remove from heat, cover and let stand for 10 minutes. Stir in parsley, lemon zest and juice. Season with salt and pepper.
So I officially suck. I missed almost an entire month of recipes. I hope I get a pass b/c it was Thanksgiving, I had major busy season at work, and at home too. I just could not get it together to write, post, take pictures. Maybe all of you will take my word for it that for the most part I did cook, and even tried new recipes.
Even now, you'll note my choice of a super simple recipe. My hope was that it was going to be something quick, easy, with healthy ingredients, and something that I can take leftovers from to work. I've notices that weeks of eating off a food truck is not good for my wallet or my health.
So, the recipe was super easy to make. There was nothing more complicated than chopping up the onion and taking care not to burn the quinoa. Look, this is not a gourmet dinner, so make sure you use the lemon juice and the fresh parsley to add some flavor (and some much needed color) to this dish. I also used my home based stock to cook the quinoa instead of water to punch up the flavor.
This is a good dish. Tastes comforting, healthy, protein packed. A really nice changeup between holidays known for their elaborate and heavy meals. It's light, you can feel good about eating it, kids like it -- a real winner when you are looking for something quick and easy..
1small onion
12 large shrimp
2 T olive oil
1 1/4 c quinoa
salt and pepper
12 oz large shrimp, peeled and deveined
2 T chopped fresh parsley
1 t grated lemon zest
2 T fresh lemon juice
Warm oil in medium saucepan over medium heat. Add onion and cook, stirring, until softened -- 3-5 minutes. Add quinoa, cook, stirring 1 minute. Add 2 1/4 c water and 1/2 t salt to pan. Turn heat to high, bring to a boil. Cover, reduce heat to low and cook until quinoa is tender, about 15 minutes, stirring in shrimp during final 5 minutes. Lift cover after 15 minutes and check that shrimp is cooked through and most of liquid has been absorbed. If not, cook 1 minute or 2 longer. Remove from heat, cover and let stand for 10 minutes. Stir in parsley, lemon zest and juice. Season with salt and pepper.
So I officially suck. I missed almost an entire month of recipes. I hope I get a pass b/c it was Thanksgiving, I had major busy season at work, and at home too. I just could not get it together to write, post, take pictures. Maybe all of you will take my word for it that for the most part I did cook, and even tried new recipes.
Even now, you'll note my choice of a super simple recipe. My hope was that it was going to be something quick, easy, with healthy ingredients, and something that I can take leftovers from to work. I've notices that weeks of eating off a food truck is not good for my wallet or my health.
So, the recipe was super easy to make. There was nothing more complicated than chopping up the onion and taking care not to burn the quinoa. Look, this is not a gourmet dinner, so make sure you use the lemon juice and the fresh parsley to add some flavor (and some much needed color) to this dish. I also used my home based stock to cook the quinoa instead of water to punch up the flavor.
This is a good dish. Tastes comforting, healthy, protein packed. A really nice changeup between holidays known for their elaborate and heavy meals. It's light, you can feel good about eating it, kids like it -- a real winner when you are looking for something quick and easy..
Sunday, November 10, 2013
Steamed Savory Halibut
Source: Good Housekeeping Magazine
4 6 oz halibut or cod fillets
pinch of cayenne
pinch of salt
1 lb plum tomatoes chopped
1/2 c green olives thinly sliced
1 T Champagne vinegar
1 T fresh lemon juice
2 T olive oil
1 small shallot chopped
1.5 c corn kernels
1 T fresh mint leaves
2 T fresh chives
Fill saucepot with water -- put seasoned (salt/cayenne) fish fillets in steamer basket and steam for 20 minutes. Meanwhile, combine tomatoes, olives, lemon juice, vinegar, oil and 1/4 t salt. Set aside. In skillet heat 1 T oil, add shallot and cook for minute. Add corn and cook 2-3 minutes, stirring occasionally. Transfer to bowl with tomato mixture. Serve fish on top of tomato corn mixture.
Today is Sunday, and we had no particular plans, so it seemed like a good time to try a recipe that required a little bit of attention. It's been a while since I've made fish, and it just sounded fabulous.
A couple of ingredient notes: I couldn't find Champagne vinegar at my regular grocery store. I ended up using red wine vinegar -- using the rationale that it should be an alcohol based vinegar ? Also, the recipe says cod or halibut. For all that's holy, don't buy halibut. RIDICULOUSLY expensive. Use the cod, and you'll have a much more user friendly repeatable recipe.
This is not a complicated dish to make. Just some chopping, steaming and sauteeing. The flavor combination is lovely. The "salad" is fresh, acidic, briny and crunchy, which pairs very well with the mellow flavor of the fish. I used dill instead of the mint and chives -- that's what I had at home, and after a summer of free fresh herbs (granted, from the neighbor's yard -- thanks Andy) -- I still have trouble coughing up $2-3 for a tiny package of herbs. But the dill worked well. Also, I think I oversteamed the fish -- it flaked apart and was a little dry.
Nevertheless if you are trying to introduce more fish into your diet -- this is excellent. Just use cod. Really.
4 6 oz halibut or cod fillets
pinch of cayenne
pinch of salt
1 lb plum tomatoes chopped
1/2 c green olives thinly sliced
1 T Champagne vinegar
1 T fresh lemon juice
2 T olive oil
1 small shallot chopped
1.5 c corn kernels
1 T fresh mint leaves
2 T fresh chives
Fill saucepot with water -- put seasoned (salt/cayenne) fish fillets in steamer basket and steam for 20 minutes. Meanwhile, combine tomatoes, olives, lemon juice, vinegar, oil and 1/4 t salt. Set aside. In skillet heat 1 T oil, add shallot and cook for minute. Add corn and cook 2-3 minutes, stirring occasionally. Transfer to bowl with tomato mixture. Serve fish on top of tomato corn mixture.
Today is Sunday, and we had no particular plans, so it seemed like a good time to try a recipe that required a little bit of attention. It's been a while since I've made fish, and it just sounded fabulous.
A couple of ingredient notes: I couldn't find Champagne vinegar at my regular grocery store. I ended up using red wine vinegar -- using the rationale that it should be an alcohol based vinegar ? Also, the recipe says cod or halibut. For all that's holy, don't buy halibut. RIDICULOUSLY expensive. Use the cod, and you'll have a much more user friendly repeatable recipe.
This is not a complicated dish to make. Just some chopping, steaming and sauteeing. The flavor combination is lovely. The "salad" is fresh, acidic, briny and crunchy, which pairs very well with the mellow flavor of the fish. I used dill instead of the mint and chives -- that's what I had at home, and after a summer of free fresh herbs (granted, from the neighbor's yard -- thanks Andy) -- I still have trouble coughing up $2-3 for a tiny package of herbs. But the dill worked well. Also, I think I oversteamed the fish -- it flaked apart and was a little dry.
Nevertheless if you are trying to introduce more fish into your diet -- this is excellent. Just use cod. Really.
Sunday, November 3, 2013
Almond Crunch
Source: Giada DeLaurentis
1/3 c slivered almonds (toasted)
1/2 c sugar
1/4 c water
Spread almonds on cookie sheet covered with parchment paper. In a small saucepan heat sugar and water until sugar is dissolved. Continue cooking for 6-8 minutes, until mixture is golden brown. Pour over almonds. Let cool. Break into pieces.
This is one of the simplest recipes ever. If you are like me, and have a variety of nuts on hand at all times -- then you can make this recipe in like 10 minutes, anytime. It's quick, simple and delicious. There are just a few things to pay attention to, and you can have a delectable treat.
I am having a rough week, and another rough one is coming up at work. I really needed to find a recipe that was super simple. I had neither the time nor the energy to do anything complicated. At the same time, I didn't want to miss a week. So although Giada labeled this recipe a "garnish", I thought it was worth a try.
As I mentioned -- super simple. Do not skip the extra step of roasting the almonds. It adds a depth of flavor that takes this candy to the next level. The only other thing I would suggest is to be super careful with the sugar. Keep watching it while it's cooking. There is something magical when water and sugar all of a sudden starts to smell like caramel, and looking golden and beautiful. However, it can go from that to burnt and bitter in a minute, so be careful. Also, hot sugar burns like nothing else, so do be careful when pouring.
It's a glorious recipe -- see pictures below. It's sweet and crunchy and nutty. It looks pretty. If you don't like hard sugar sticking in you teeth - this recipe is not for you. Otherwise, make it and enjoy.
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| This is the color of the caramel when it's ready --maybe I could have let it go 30 second longer, but I wanted make sure it didn't burn. |
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| And now you are done. |
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| Delicious treat is ready! |
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| Isn't it beautiful? |
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