During my Sprout's shopping bonanza, I took advantage of their "one-day only" sausage sale. Most varieties of their fresh, made-on-premises, sausage was on sale for 1.99/lb.! That was a $3 saving from their normal non-sale price. I bought some Portuguese Pork Linguisa sausage, and the flavor we are having tonight for dinner, Spicy Chicken Parmesan sausage. I froze the rest of my meat bounty for other meals down the road, but I could not pass up trying the chicken sausage immediately. As it approaches the Super Bowl, I start to crave 'game day' type food. Probably because all of the food websites I read have suggestions for Super Bowl party food. All I can think about lately is appetizers, sandwiches, and finger foods! I figured we would just throw these beauties on the grill, and I would saute up some onions and peppers to go on top. Yum. Certainly not complicated fare...but darn easy and delicious.
I really don't have a recipe for tonight's meal...everything we are making is fairly self-explanatory. I am not even sure if I am going to make anything besides these sandwiches. Maybe glazed carrots...but I am not sold on that idea, either. This should be a quick and easy meal. Grilling is sooooo simple to do, but does not deliver simple flavors. There is something about the marks and the smoky, cooked-outside taste that the grill lends. The weather is still nice here in AZ, so we may have a patio dinner again tonight. Grilled food and eating outside seem to go hand in hand. The more I think about it, the more I am looking forward to dinner tonight. I love grilled food!
January 31, 2009
January 30, 2009
PW's Pasta and Eggplant: A Variation
I am ridiculously pleased about all the fresh produce I scored today at Sprout's market. You see, I live in an area with sub-par grocery store choices. So, when I branch out of my community and go to another part of the city, my first order of business is to sniff out their exotic (to me, at least) grocery stores. Usually, when I get to shop at Whole Foods, Trader Joe's, AJ's, or Sprout's, I get very, very excited. Seriously, I love healthy, quality foods and specialty ingredients. My normal store usually does not carry any of lovely items that these stores have in stock regularly...at least, not for a reasonable price. Also, I love, love, love beautiful, farm-fresh produce for bargain-basement prices. My store carries some of the good stuff, but it is usually too expensive to even go near. Now, to be fair, we do have a Safeway in our neighborhood now. That is definitely a step in the right direction.
Anyway, I went to a groundbreaking ceremony this morning in another area of town, and I spied a Sprout's on the way. Two of my MOMS Club friends are business partners, and they are opening up a Goddard School. The ceremony was to mark the beginning of the construction on their school. Most of our friends were there, and my son had a blast playing in the piles of dirt at the site. It was a fun event, but I must confess, the lure of Sprout's made it excellent. Definitely too good to pass up a shopping trip! My friend, Claire and I must have been sharing a brain, because she said that she intended to stop at Sprout's too. We made it a joint-venture, and braved the store with our crazy kids. I am so glad we did, because they have awesome produce for really reasonable prices.
When I got home, I immediately rearranged my menu plan for today, tomorrow, and the rest of next week, to accommodate my new grocery purchases. One of the items that was on sale was eggplant. Since I was not crazy about the dinner I had planned for tonight, I just bumped it in lieu of PW's Pasta and Eggplant dish. This was really good the first time, so I am going to try it again. The only difference is that I think I will peel the eggplant this time. I just don't like the eggplant skin, no matter how long it cooks. I have been slacking this week on the vegetarian meals, so it's kinda nice to slip an unplanned one into the rotation at the last minute. I am now really looking forward to dinner!
PW's Pasta and Eggplant: A Variation
Yum! I don't think I am going to vary any ingredients from when I originally made this dish a few months ago. It was pretty much perfect the first time around. I do only have one eggplant today, but it should still be enough for dinner...that just means that there will not be as much sauce leftover.
Anyway, I went to a groundbreaking ceremony this morning in another area of town, and I spied a Sprout's on the way. Two of my MOMS Club friends are business partners, and they are opening up a Goddard School. The ceremony was to mark the beginning of the construction on their school. Most of our friends were there, and my son had a blast playing in the piles of dirt at the site. It was a fun event, but I must confess, the lure of Sprout's made it excellent. Definitely too good to pass up a shopping trip! My friend, Claire and I must have been sharing a brain, because she said that she intended to stop at Sprout's too. We made it a joint-venture, and braved the store with our crazy kids. I am so glad we did, because they have awesome produce for really reasonable prices.
When I got home, I immediately rearranged my menu plan for today, tomorrow, and the rest of next week, to accommodate my new grocery purchases. One of the items that was on sale was eggplant. Since I was not crazy about the dinner I had planned for tonight, I just bumped it in lieu of PW's Pasta and Eggplant dish. This was really good the first time, so I am going to try it again. The only difference is that I think I will peel the eggplant this time. I just don't like the eggplant skin, no matter how long it cooks. I have been slacking this week on the vegetarian meals, so it's kinda nice to slip an unplanned one into the rotation at the last minute. I am now really looking forward to dinner!
PW's Pasta and Eggplant: A Variation
Yum! I don't think I am going to vary any ingredients from when I originally made this dish a few months ago. It was pretty much perfect the first time around. I do only have one eggplant today, but it should still be enough for dinner...that just means that there will not be as much sauce leftover.
January 29, 2009
Whole Wheat Hamburger Buns
I found this recipe on recipezaar.com, which is my new favorite go-to recipe website. They just seem to have a more diverse collection of recipes. Also, I love that they calculate the nutritional info and post it like a food label. These buns got really good reviews and I love that they are whole wheat. I try to keep all our bread products whole wheat or whole grain, and I really try to stay away from processed "white" breads. In fact, my son is the opposite of most kids...he thinks "brown" bread is the norm and "white" bread is strange.
As I type this post, my dough is rising. So far, this dough was fairly easy to assemble, but I am not even close to being finished with this recipe. I will give it a full review after dinner tonight and let you know how this works out.
Whole Wheat Hamburger Buns
Recipe #318534 by Sharon123
2¾ hours | 2½ hours prep
SERVES 12; Makes 12 buns
Ingredients:
2 cups warm water
1/4 cup corn oil or canola oil
2 teaspoons salt
1/2 cup cooked oatmeal
1/4 cup flax seed, ground
1/2 cup honey
6 cups whole wheat flour (you can replace 2 of the cups with white flour if you like)
2 tablespoons active dry yeast
Directions:
In a large mixing bowl place all ingredients except flour and yeast.
Mix, adding 4 cups whole wheat flour(or 2 cups white flour, 2 cups whole wheat, if desired)and 2 tbls. yeast.
Whip with a wooden spoon 5 minutes. Slowly, add the rest of the flour. Turn out on a floured board and knead till smooth.
Spray a large bowl with cooking spray and place dough in it. Put in a warm place to rise, covered with a towel, about 1 hour.
When the dough has doubled in size, divide into 12 pieces. Roll into smooth balls. Flatten with the palm of your hand and place on a baking sheet.
Let rise till doubled, about 45 minutes to an hour.
Bake at 350*F. 20-25 minutes.
Remove from oven. Cool on wire rack.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
The Result:
These turned out great! They were not difficult to make, and they were really, really yummy. They were a little more dense than your normal store-bought hamburger bun; but I actually like that. They were the perfect texture of chewy, without being tough or too doughy. The outside of the bun was slightly crisp, while the inside was the perfect bun consistency. Also, these buns were pretty sturdy, as they reminded me more of ciabatta rolls or something. They stood up well to all the pork and cole slaw that I heaped onto them. Just heavy enough to be satisfying, without feeling like you swallowed a brick. Overall, I am happy that I tried these buns. I love making things from scratch, and these buns were no exception!
As I type this post, my dough is rising. So far, this dough was fairly easy to assemble, but I am not even close to being finished with this recipe. I will give it a full review after dinner tonight and let you know how this works out.
Whole Wheat Hamburger Buns
Recipe #318534 by Sharon123
2¾ hours | 2½ hours prep
SERVES 12; Makes 12 buns
Ingredients:
2 cups warm water
1/4 cup corn oil or canola oil
2 teaspoons salt
1/2 cup cooked oatmeal
1/4 cup flax seed, ground
1/2 cup honey
6 cups whole wheat flour (you can replace 2 of the cups with white flour if you like)
2 tablespoons active dry yeast
Directions:
In a large mixing bowl place all ingredients except flour and yeast.
Mix, adding 4 cups whole wheat flour(or 2 cups white flour, 2 cups whole wheat, if desired)and 2 tbls. yeast.
Whip with a wooden spoon 5 minutes. Slowly, add the rest of the flour. Turn out on a floured board and knead till smooth.
Spray a large bowl with cooking spray and place dough in it. Put in a warm place to rise, covered with a towel, about 1 hour.
When the dough has doubled in size, divide into 12 pieces. Roll into smooth balls. Flatten with the palm of your hand and place on a baking sheet.
Let rise till doubled, about 45 minutes to an hour.
Bake at 350*F. 20-25 minutes.
Remove from oven. Cool on wire rack.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
The Result:
These turned out great! They were not difficult to make, and they were really, really yummy. They were a little more dense than your normal store-bought hamburger bun; but I actually like that. They were the perfect texture of chewy, without being tough or too doughy. The outside of the bun was slightly crisp, while the inside was the perfect bun consistency. Also, these buns were pretty sturdy, as they reminded me more of ciabatta rolls or something. They stood up well to all the pork and cole slaw that I heaped onto them. Just heavy enough to be satisfying, without feeling like you swallowed a brick. Overall, I am happy that I tried these buns. I love making things from scratch, and these buns were no exception!
Jen's Easy BBQ Pulled Pork Sandwiches and Cole Slaw
I love BBQ. Being a person from the South, BBQ was an important staple in my diet. Growing up, we had BBQ at least three times a week if not more. When I moved to Arizona, one of the most disappointing things was the lack of "good" BBQ. Sigh. Needless to say, I do not have BBQ nearly enough. Also, there is a distinct difference between "good" long-cooking, slow-smoked, BBQ and the "so-so" BBQ that is available in this part of the country. Unfortunately, most of the BBQ I have had lately has fallen into the "so-so" category. Oh well...what AZ lacks in BBQ, they certainly make up for in excellent Mexican food.
Needless to say, I crave BBQ from time to time. At least when I make it at home, I can get a good facsimile of BBQ...but certainly not the real deal. Even when we use our smoker, it still only partially meets my expectations. I don't know what it is...I think it is some sort of Southern magic that makes the BBQ down there so good.
Well, tonight's meal is a dumbed-down version of traditional BBQ pulled pork. I had part of a pork loin to use up, so I decided to take the easy way out and put it in the slow cooker. I have never tried this method before, but it is kinda like the way I make my BBQ ribs. The only difference is that I boil my ribs in beer first, then I slather 'em with a rub, and then throw 'em on the grill or smoker. I hope that I will get a similar result by cooking them in beer, in the crock pot. Keep your fingers crossed for me! I am also making homemade whole wheat hamburger buns (a first...see separate post) and fresh cole slaw to go with these sandwiches. All in all, this should be a tasty and comforting dinner.
Jen's Easy BBQ Pulled Pork Sandwiches
Ingredients:
1 pork loin (mine is about 2 lbs.)
1/2 bottle of your favorite beer (I used Foster's)
1/3 cup of water
Salt and pepper to taste
3-4 shakes of Worcestershire sauce
2 smashed fresh garlic cloves
1 bottle of your favorite BBQ sauce
About 1 teaspoon of the following spices:
paprika
onion powder
minced onion
garlic powder
Cajun blackening seasoning (I use Paul Prudhomme's Steak Magic)
Directions:
Place pork loin in slow cooker, fat side up. Sprinkle pork with spices, including salt and pepper. Add beer, water, and garlic cloves. Add Worcestershire sauce. Cook on low for 6-8 hours, or high for 4 hours (depending on how fast/hot your slow cooker runs). With a large spoon, baste pork with juices every two hours (this step is optional--if you decide to do it, work quickly and get the lid back on fast). When cooking is complete, pull pork out of slow cooker. Pour slow cooker liquid into a separate bowl and set aside. Place pork back into slow cooker and shred the meat with fork or pull it apart with fingers. Pour 1/4 cup of the cooking liquid back into the meat (maybe more depending on how much meat you have and how saucy you like your pulled pork). Mix shredded meat with 1/2 to 1 full bottle of BBQ sauce (once again,the quantity will depend on how saucy you like your meat). Mix thoroughly. Cook on high for an additional 1/2 hour with lid on (if you need it thicker, leave the lid off). Serve mixture on buns and enjoy!
Jen's Cole Slaw
Ingredients:
1 bag of pre-shredded cole slaw salad mix
For Dressing:
¾ cup of mayo
1 tablespoon of lemon juice
1 tablespoon of lime juice
1 tablespoon of white wine vinegar
Salt and pepper to taste
1 tablespoon of white sugar
1 teaspoon of Dijon mustard
Directions:
Combine all dressing ingredients in a bowl, mixing thoroughly with a wire whisk. In a separate, large bowl place cole slaw salad mix. Pour dressing over cole slaw mix and toss to combine thoroughly. Use as a side dish or a sandwich topping.
Jen's Notes:
I don't have bagged cole slaw mix, so I am just going to make my own. I shredded 1/2 head of cored green cabbage, 1/2 head of cored red cabbage, and 4 peeled carrots in the food processor. Then, I just followed the directions for the dressing and tossed with the salad greens. Yum! I can't wait for dinner!
The Result:
Delicious, comforting, yummy. Perfect, Perfect, Perfect!!! Seriously good eats.
I love that our whole meal tonight was basically all homemade, without any processed ingredients (with the exception of the BBQ sauce). I feel a certain sense of accomplishment...some sort of strange version of pride. I don't know...I just really like taking care of my family and making sure they have wholesome, nutritious foods to eat. I guess I could call it "job satisfaction", since as a stay-at-home mom, my main focus is taking care of our house and family. I sometimes feel guilty over 'not enough vegetables' or 'cooking with canned, condensed soup and tater tots'. Like a lot of people, I sometimes cut corners to get dinner on the table. I need to remember that it's only an occasional thing. I need to cut myself some slack and remind myself that more often than not, I do make an effort to keep healthy and economical meals on our table. Okay...I am done patting myself on the back....
Anyway, I froze the remainder of my hamburger buns, except for one. I plan to have another one of these sandwiches tomorrow for lunch!
Needless to say, I crave BBQ from time to time. At least when I make it at home, I can get a good facsimile of BBQ...but certainly not the real deal. Even when we use our smoker, it still only partially meets my expectations. I don't know what it is...I think it is some sort of Southern magic that makes the BBQ down there so good.
Well, tonight's meal is a dumbed-down version of traditional BBQ pulled pork. I had part of a pork loin to use up, so I decided to take the easy way out and put it in the slow cooker. I have never tried this method before, but it is kinda like the way I make my BBQ ribs. The only difference is that I boil my ribs in beer first, then I slather 'em with a rub, and then throw 'em on the grill or smoker. I hope that I will get a similar result by cooking them in beer, in the crock pot. Keep your fingers crossed for me! I am also making homemade whole wheat hamburger buns (a first...see separate post) and fresh cole slaw to go with these sandwiches. All in all, this should be a tasty and comforting dinner.
Jen's Easy BBQ Pulled Pork Sandwiches
Ingredients:
1 pork loin (mine is about 2 lbs.)
1/2 bottle of your favorite beer (I used Foster's)
1/3 cup of water
Salt and pepper to taste
3-4 shakes of Worcestershire sauce
2 smashed fresh garlic cloves
1 bottle of your favorite BBQ sauce
About 1 teaspoon of the following spices:
paprika
onion powder
minced onion
garlic powder
Cajun blackening seasoning (I use Paul Prudhomme's Steak Magic)
Directions:
Place pork loin in slow cooker, fat side up. Sprinkle pork with spices, including salt and pepper. Add beer, water, and garlic cloves. Add Worcestershire sauce. Cook on low for 6-8 hours, or high for 4 hours (depending on how fast/hot your slow cooker runs). With a large spoon, baste pork with juices every two hours (this step is optional--if you decide to do it, work quickly and get the lid back on fast). When cooking is complete, pull pork out of slow cooker. Pour slow cooker liquid into a separate bowl and set aside. Place pork back into slow cooker and shred the meat with fork or pull it apart with fingers. Pour 1/4 cup of the cooking liquid back into the meat (maybe more depending on how much meat you have and how saucy you like your pulled pork). Mix shredded meat with 1/2 to 1 full bottle of BBQ sauce (once again,the quantity will depend on how saucy you like your meat). Mix thoroughly. Cook on high for an additional 1/2 hour with lid on (if you need it thicker, leave the lid off). Serve mixture on buns and enjoy!
Jen's Cole Slaw
Ingredients:
1 bag of pre-shredded cole slaw salad mix
For Dressing:
¾ cup of mayo
1 tablespoon of lemon juice
1 tablespoon of lime juice
1 tablespoon of white wine vinegar
Salt and pepper to taste
1 tablespoon of white sugar
1 teaspoon of Dijon mustard
Directions:
Combine all dressing ingredients in a bowl, mixing thoroughly with a wire whisk. In a separate, large bowl place cole slaw salad mix. Pour dressing over cole slaw mix and toss to combine thoroughly. Use as a side dish or a sandwich topping.
Jen's Notes:
I don't have bagged cole slaw mix, so I am just going to make my own. I shredded 1/2 head of cored green cabbage, 1/2 head of cored red cabbage, and 4 peeled carrots in the food processor. Then, I just followed the directions for the dressing and tossed with the salad greens. Yum! I can't wait for dinner!
The Result:
Delicious, comforting, yummy. Perfect, Perfect, Perfect!!! Seriously good eats.
I love that our whole meal tonight was basically all homemade, without any processed ingredients (with the exception of the BBQ sauce). I feel a certain sense of accomplishment...some sort of strange version of pride. I don't know...I just really like taking care of my family and making sure they have wholesome, nutritious foods to eat. I guess I could call it "job satisfaction", since as a stay-at-home mom, my main focus is taking care of our house and family. I sometimes feel guilty over 'not enough vegetables' or 'cooking with canned, condensed soup and tater tots'. Like a lot of people, I sometimes cut corners to get dinner on the table. I need to remember that it's only an occasional thing. I need to cut myself some slack and remind myself that more often than not, I do make an effort to keep healthy and economical meals on our table. Okay...I am done patting myself on the back....
Anyway, I froze the remainder of my hamburger buns, except for one. I plan to have another one of these sandwiches tomorrow for lunch!
January 28, 2009
Leftovers
We still have a full meal-sized portion of my Mock Coq Au Vin leftover. I think all the original chicken pieces has been taken, but I can work around that. We still have a ton of sauce, veggies, and noodles in the fridge. I think I am just going to reheat the sauce and combine it with cooked, canned chicken and then serve it over the leftover egg noodles. I was going to try and change it into soup or something, but I really don't have the desire to even attempt that little feat. I have other things to get done today, and I really don't want to put much energy into leftovers. This dish was so good the first time, I think a repeat of the original version will be yummy. So, aside from opening a can and doing some serious microwaving, there is really no cooking involved in tonight's meal. I love using up leftovers. It is easy, and I feel very thrifty and resourceful...almost like I am getting away with something (like not spending extra money on groceries).
January 27, 2009
Giada's Orzo Stuffed Peppers: Jen's Variation
Today, I am taking a perfectly delicious vegetarian recipe and putting some meat in it. This week my menu plan does not include three vegetarian dishes, so I decided to go for broke and just skip the vegetarian meals altogether. (I mean since this week is shot for vegetarian meals anyway, why start now????) (I can justify anything, I tell ya.) Anyway, I am hoping to get back to more vegetarian meals next week, but really I need to use up some of the protein items that I have in my stores. Italian sausage is one of those protein items, and this dish is just begging for the addition of some meat.
When we originally tried this dish out, it was a great light dinner. In my notes of that original post, I mentioned that I would add some Italian sausage the next time I made it...just to see how it turned out. Well, tonight is the night for that little experiment. The nice part is that dinner is already half finished. I still have a pretty good amount of filling leftover that I froze, so I don't have to start making this dish from scratch again. Hooray! Here is the link to the original post and my notes below (i.e. what I am adding) for the variation. I will let you know how this version turns out!
Giada's Orzo Stuffed Peppers
Jen's Variation:
Ingredients:
1 Tablespoon of canola oil
2 links of hot Italian pork sausage, removed from casings
2 links of sweet Italian chicken sausage, removed from casings
Additional chicken stock, if needed
Additional salt and pepper if needed
2-3 diced fresh Roma tomatoes (just because I need to use them up)
1 portion of frozen Orzo filling, thawed
Directions:
In a large skillet, heat oil over medium-high heat. Crumble sausage and cook until browned. Add thawed orzo filling, additional chicken stock, salt and pepper (if needed0, and diced tomatoes. Simmer until thickened and all liquid is almost all evaporated. Use new sausage/orzo filling to stuff peppers and put in a 9 x 13 casserole dish. Place some additional chicken stock in bottom of casserole dish. Cook at 400 degrees for 25 minutes uncovered, then cover with a piece of foil and bake for an additional 20 minutes.
The Result:
As good as this dish was the first time...and it was good...this was even better with the sausage. Not a little better, but fan-freakin'-tastically, leaps and bounds better! Seriously, I think sausage is the only way to go with this dish. It was awesome!!!! This is a total keeper. So delicious it is indescribable. Just trust me and try it for yourself.
When we originally tried this dish out, it was a great light dinner. In my notes of that original post, I mentioned that I would add some Italian sausage the next time I made it...just to see how it turned out. Well, tonight is the night for that little experiment. The nice part is that dinner is already half finished. I still have a pretty good amount of filling leftover that I froze, so I don't have to start making this dish from scratch again. Hooray! Here is the link to the original post and my notes below (i.e. what I am adding) for the variation. I will let you know how this version turns out!
Giada's Orzo Stuffed Peppers
Jen's Variation:
Ingredients:
1 Tablespoon of canola oil
2 links of hot Italian pork sausage, removed from casings
2 links of sweet Italian chicken sausage, removed from casings
Additional chicken stock, if needed
Additional salt and pepper if needed
2-3 diced fresh Roma tomatoes (just because I need to use them up)
1 portion of frozen Orzo filling, thawed
Directions:
In a large skillet, heat oil over medium-high heat. Crumble sausage and cook until browned. Add thawed orzo filling, additional chicken stock, salt and pepper (if needed0, and diced tomatoes. Simmer until thickened and all liquid is almost all evaporated. Use new sausage/orzo filling to stuff peppers and put in a 9 x 13 casserole dish. Place some additional chicken stock in bottom of casserole dish. Cook at 400 degrees for 25 minutes uncovered, then cover with a piece of foil and bake for an additional 20 minutes.
The Result:
As good as this dish was the first time...and it was good...this was even better with the sausage. Not a little better, but fan-freakin'-tastically, leaps and bounds better! Seriously, I think sausage is the only way to go with this dish. It was awesome!!!! This is a total keeper. So delicious it is indescribable. Just trust me and try it for yourself.
January 26, 2009
Tuscan Lemon Chicken
Well, this is my last whole chicken. I had bought a few and froze them at the end of October, and I am sad that this is the last one from that bargain bonanza. Whenever I see a smokin' sale on these babies I try and stock up. I love cooking whole chickens, because we end up getting at least 2-3 meals, and a good supply of homemade chicken stock, from one chicken. Also, what is easier than marinating a whole bird and then throwing it on the grill???? (You don't have to answer that...I know it's easy!) This is a Ina recipe that I tweaked to my liking. Actually, I tweaked the cooking method. Really, it is a fusion between a Rick Bayless cooking method and a Barefoot Contessa marinade. What can I say, most of my good ideas are borrowed. This is a super-simple way to prepare this dish, in which the chicken comes out perfectly cooked every time.
I am not sure what I am going to make with this dish, probably the standard frozen veggies and baked (microwaved) potatoes. I am really not interested in fussing over dinner tonight, so I think I will keep it easy. Here is the link to my original post for this recipe (see below). I am kinda looking forward to a low-key meal tonight.
Tuscan Lemon Chicken
My house smells really fresh and bright from mixing up the lemon marinade earlier today. I love the smell and flavor of fresh lemons. This is going to be really good!!!
The Result:
Crispy skin, juicy chicken....ummmmmmm.
I am not sure what I am going to make with this dish, probably the standard frozen veggies and baked (microwaved) potatoes. I am really not interested in fussing over dinner tonight, so I think I will keep it easy. Here is the link to my original post for this recipe (see below). I am kinda looking forward to a low-key meal tonight.
Tuscan Lemon Chicken
My house smells really fresh and bright from mixing up the lemon marinade earlier today. I love the smell and flavor of fresh lemons. This is going to be really good!!!
The Result:
Crispy skin, juicy chicken....ummmmmmm.
Laura's Chicken Salad
This is my favorite chicken salad recipe. My friend Laura introduced it to me a few months ago, and I am deeply in love with it. I decided to mix a batch up to have for lunch around here, since the husband usually takes the leftovers. Yum! This is so good...I can't wait to eat lunch today!
Laura’s Chicken Salad
Makes 6 to 8 servings
Ingredients:
4 cups of diced cooked chicken (or rinsed and drained canned chicken)
3 Tablespoons of lemon juice
1/3 cup of green onions, chopped (or regular diced onions work too)
¼ cup of chopped walnuts or sliced almonds
1/3 cup of mayonnaise
1 cup of celery, diced finely
1 cup of green grapes, sliced in halves
1 Tablespoon of Dijon mustard (my addition to Laura’s recipe-optional)
1 jar of sliced pimentos (optional)
Salt and pepper to taste
1 Tablespoon of sweet pickle relish (another addition of mine)
Directions:
Mix all ingredients into a large bowl and combine thoroughly. Serve on mini croissants or a bread of your choice. I love toasted whole wheat!
Jen's Notes:
I used one can of diced white chicken (Kirkland brand from Costco) for the batch I made today. I like to keep the batches small, because then it retains all the crunch and yumminess. This recipe is flexible enough to adapt for a larger or smaller portion, depending on your needs!
Laura’s Chicken Salad
Makes 6 to 8 servings
Ingredients:
4 cups of diced cooked chicken (or rinsed and drained canned chicken)
3 Tablespoons of lemon juice
1/3 cup of green onions, chopped (or regular diced onions work too)
¼ cup of chopped walnuts or sliced almonds
1/3 cup of mayonnaise
1 cup of celery, diced finely
1 cup of green grapes, sliced in halves
1 Tablespoon of Dijon mustard (my addition to Laura’s recipe-optional)
1 jar of sliced pimentos (optional)
Salt and pepper to taste
1 Tablespoon of sweet pickle relish (another addition of mine)
Directions:
Mix all ingredients into a large bowl and combine thoroughly. Serve on mini croissants or a bread of your choice. I love toasted whole wheat!
Jen's Notes:
I used one can of diced white chicken (Kirkland brand from Costco) for the batch I made today. I like to keep the batches small, because then it retains all the crunch and yumminess. This recipe is flexible enough to adapt for a larger or smaller portion, depending on your needs!
January 25, 2009
Jen's Mock Coq Au Vin Surprise
This is the dish that I have had slotted since Friday night. It is finally going to happen! I have some chicken thighs that need to be used up, and since everyone at my house has been under the weather, I thought a nice chicken stew would be appropriate. I have been dying to make a real Coq Au Vin for some time now, but I never have all the right ingredients on hand. Plus, the real deal is pretty labor-intensive. With all that has been going on in my hectic life (potty training, visits to the pediatrician, birthday parties, laundry, Oprah watching, etc.), I haven't really felt like making the traditional dish. This time I almost have all the right ingredients...at least enough to make a short-cut version. My dish will certainly be less than authentic, but it should be close enough for our needs. The real French classic version of Coq Au Vin is so decadent, delicious, and time-consuming, it's hard to copy that kind of long, slow-cooked flavor.
I don't really have a recipe for what I have in mind, so I think I will just make it up as I go along. That qualifies this dish as one of my "surprise" concoctions. I hope that my version will be reminiscent enough to at least satisfy my craving.
Jen's Mock Coq Au Vin Surprise
Ingredients:
2 tablespoons of canola oil, divided
4 slices good quality bacon, chopped
1/2 cup all-purpose flour plus 2 tablespoons
4-6 skin-on chicken thighs
Salt and pepper to taste
1/2 of an onion, sliced
2-3 cloves of minced garlic
1 can of sliced button mushrooms; drained, rinsed, and dried of excess moisture (OR use fresh mushrooms if you have them)
3 ribs celery, stalks and leafy tops, chopped
2 carrots, peeled and chopped
4-6 Yukon Gold potatoes, cut into chunks (I will leave these out next time)
1 tablespoon of dried thyme
1 teaspoon paprika
1 teaspoon dry ground mustard
1 Tablespoon Worcestershire sauce
1-2 teaspoons of lemon juice
1-2 teaspoons of white wine vinegar
1 pinch of sugar
4 tablespoons butter, divided (2 tablespoons go into the cooked noodles)
1 cup of dry white wine or dry sherry (I used dry sherry)
3 cups chicken stock
1 cup of water
2 cups frozen pearl onions
1 pound extra-wide egg noodles, cooked
Freshly grated nutmeg, to taste
A handful flat-leaf parsley, finely chopped
Directions:
Heat a Dutch oven over medium-high heat with 1 tablespoon of oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon. Leave bacon dripping and remaining oil in pan.
In a separate shallow dish place 1/2 cup flour and season with salt and pepper. Then, season the chicken with additional salt and pepper and add to flour. Toss the chicken to coat and shake off the excess flour.
Add chicken to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove (set aside). Add other tablespoon of oil if needed. Add onions and mushrooms until slightly brown and starting to caramelize. Then add the celery, carrots and potatoes. Sprinkle with additional salt and pepper. Add dried thyme. Cook vegetables 5-10 minutes or until fairly tender. Add garlic for 30 seconds; do not let garlic burn.
Push vegetables off to the sides of the pan forming an open space in the bottom of the pan. Add 2 tablespoons butter to that spot and let it melt until slightly foamy. Then whisk in 2 tablespoons flour until paste (roux) is formed out of the butter/flour mixture. Whisk wine (or sherry) into roux, stir pan to combine then add in the chicken stock and water. Adjust seasoning of sauce with lemon juice, white wine vinegar, sugar, Worcestershire sauce, paprika, dry mustard, plus any additional salt and pepper.(Taste as you go, and adjust quantity to your liking).
Add chicken back to the pan and stir in the frozen pearl onions. Turn heat to medium-low and cover. Let simmer the for 30 minutes, or until chicken is cooked through and veggies are fork tender. Garnish with cooked bacon, parsley, and a little grated nutmeg. Serve over cooked, buttered egg noodles. Enjoy!
Jen's Notes:
Since I just wrote this recipe on the fly, all my measurements are approximate. I may have to adjust as I go along. Also, I realize there are two types of onions in this dish. I want the flavor of caramelized onions in the stew, but I also want the more traditional feel of the pearl onions. What can I say, we love onions!
The Result:
This turned out just right. It was really flavorful and totally satisfied my urge. It was soooo yummy!!! The hubs really liked it, but spent a few minutes pointing out everything that was or was not in the real Coq Au Vin (i.e. "Doesn't real Coq Au Vin have red wine?"..."I don't think real Coq Au Vin has potatoes and green beans???"...). Sigh. I know all those things....that is why I called it MOCK Coq Au Vin. I know my stew and the authentic dish share a flimsy link...but it made me feel good to title this dish as such. (Please do not leave comments indicating that this is no where near real Coq Au Vin...that point has been duly noted). My son loves anything with chicken and noodles, so he was an easy sell. He did not mind the lack of resemblance to the authentic version.
Anyway, despite what is or is not similar to ACTUAL Coq Au Vin, this dish was delicious. I put the green beans in it because we had some leftover, and I thought what the heck. (I am not even going to mention those in the ingredients list). In retrospect, the potatoes were probably a mistake. They really did not add anything special to the dish, and they did not cook all that evenly. I only added them because I had 4 small potatoes in my pantry that were looking a little lonely. I did make some other changes when I started cooking. I had to play around with the flavor of the sauce to get it right, therefore I added some other ingredients. Once the sauce was to my liking, it was drinkable; awesome, if I do say so myself! Rather than listing all that I changed/added, I think I am just going to amend the recipe above. It's just easier that way. Overall, this was really yummy. It was comforting and savory...a perfect chicken stew!
Oh, one other note. You may notice in the photo my flowered plates. Normally, I photograph our meals on our regular plain white dinnerware, but I wanted to shake things up a bit. Actually, we ate dinner outside on our patio this evening, and these are my plastic "outside" dishes. The weather has been so nice here in AZ (mid 70's at the end of January), we ended up spending a good chunk of our afternoon playing in our backyard. The husband lit a fire in our patio chiminea, and we decided to dine al fresco (that means outside in fancy talk). It was sooooo enjoyable!
We have a good portion of sauce, egg noodles, and veggies leftover, so I may try to turn that into a soup later on this week. I love morphing leftovers into a whole new meal!
I don't really have a recipe for what I have in mind, so I think I will just make it up as I go along. That qualifies this dish as one of my "surprise" concoctions. I hope that my version will be reminiscent enough to at least satisfy my craving.
Jen's Mock Coq Au Vin Surprise
Ingredients:
2 tablespoons of canola oil, divided
4 slices good quality bacon, chopped
1/2 cup all-purpose flour plus 2 tablespoons
4-6 skin-on chicken thighs
Salt and pepper to taste
1/2 of an onion, sliced
2-3 cloves of minced garlic
1 can of sliced button mushrooms; drained, rinsed, and dried of excess moisture (OR use fresh mushrooms if you have them)
3 ribs celery, stalks and leafy tops, chopped
2 carrots, peeled and chopped
4-6 Yukon Gold potatoes, cut into chunks (I will leave these out next time)
1 tablespoon of dried thyme
1 teaspoon paprika
1 teaspoon dry ground mustard
1 Tablespoon Worcestershire sauce
1-2 teaspoons of lemon juice
1-2 teaspoons of white wine vinegar
1 pinch of sugar
4 tablespoons butter, divided (2 tablespoons go into the cooked noodles)
1 cup of dry white wine or dry sherry (I used dry sherry)
3 cups chicken stock
1 cup of water
2 cups frozen pearl onions
1 pound extra-wide egg noodles, cooked
Freshly grated nutmeg, to taste
A handful flat-leaf parsley, finely chopped
Directions:
Heat a Dutch oven over medium-high heat with 1 tablespoon of oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon. Leave bacon dripping and remaining oil in pan.
In a separate shallow dish place 1/2 cup flour and season with salt and pepper. Then, season the chicken with additional salt and pepper and add to flour. Toss the chicken to coat and shake off the excess flour.
Add chicken to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove (set aside). Add other tablespoon of oil if needed. Add onions and mushrooms until slightly brown and starting to caramelize. Then add the celery, carrots and potatoes. Sprinkle with additional salt and pepper. Add dried thyme. Cook vegetables 5-10 minutes or until fairly tender. Add garlic for 30 seconds; do not let garlic burn.
Push vegetables off to the sides of the pan forming an open space in the bottom of the pan. Add 2 tablespoons butter to that spot and let it melt until slightly foamy. Then whisk in 2 tablespoons flour until paste (roux) is formed out of the butter/flour mixture. Whisk wine (or sherry) into roux, stir pan to combine then add in the chicken stock and water. Adjust seasoning of sauce with lemon juice, white wine vinegar, sugar, Worcestershire sauce, paprika, dry mustard, plus any additional salt and pepper.(Taste as you go, and adjust quantity to your liking).
Add chicken back to the pan and stir in the frozen pearl onions. Turn heat to medium-low and cover. Let simmer the for 30 minutes, or until chicken is cooked through and veggies are fork tender. Garnish with cooked bacon, parsley, and a little grated nutmeg. Serve over cooked, buttered egg noodles. Enjoy!
Jen's Notes:
Since I just wrote this recipe on the fly, all my measurements are approximate. I may have to adjust as I go along. Also, I realize there are two types of onions in this dish. I want the flavor of caramelized onions in the stew, but I also want the more traditional feel of the pearl onions. What can I say, we love onions!
The Result:
This turned out just right. It was really flavorful and totally satisfied my urge. It was soooo yummy!!! The hubs really liked it, but spent a few minutes pointing out everything that was or was not in the real Coq Au Vin (i.e. "Doesn't real Coq Au Vin have red wine?"..."I don't think real Coq Au Vin has potatoes and green beans???"...). Sigh. I know all those things....that is why I called it MOCK Coq Au Vin. I know my stew and the authentic dish share a flimsy link...but it made me feel good to title this dish as such. (Please do not leave comments indicating that this is no where near real Coq Au Vin...that point has been duly noted). My son loves anything with chicken and noodles, so he was an easy sell. He did not mind the lack of resemblance to the authentic version.
Anyway, despite what is or is not similar to ACTUAL Coq Au Vin, this dish was delicious. I put the green beans in it because we had some leftover, and I thought what the heck. (I am not even going to mention those in the ingredients list). In retrospect, the potatoes were probably a mistake. They really did not add anything special to the dish, and they did not cook all that evenly. I only added them because I had 4 small potatoes in my pantry that were looking a little lonely. I did make some other changes when I started cooking. I had to play around with the flavor of the sauce to get it right, therefore I added some other ingredients. Once the sauce was to my liking, it was drinkable; awesome, if I do say so myself! Rather than listing all that I changed/added, I think I am just going to amend the recipe above. It's just easier that way. Overall, this was really yummy. It was comforting and savory...a perfect chicken stew!
Oh, one other note. You may notice in the photo my flowered plates. Normally, I photograph our meals on our regular plain white dinnerware, but I wanted to shake things up a bit. Actually, we ate dinner outside on our patio this evening, and these are my plastic "outside" dishes. The weather has been so nice here in AZ (mid 70's at the end of January), we ended up spending a good chunk of our afternoon playing in our backyard. The husband lit a fire in our patio chiminea, and we decided to dine al fresco (that means outside in fancy talk). It was sooooo enjoyable!
We have a good portion of sauce, egg noodles, and veggies leftover, so I may try to turn that into a soup later on this week. I love morphing leftovers into a whole new meal!
January 24, 2009
Par-tay!
I am off the hook for cooking tonight, since we have been invited to a BBQ dinner/birthday party for one of my son's little friends. Thankfully, the parents are way cool and decided to make it fun for both parents and kids alike. The boy and I are meeting my friend Claire and her kids at the party, so I know we will have an excellent time. The husband is still sick, so he is going to stay home and fend for himself. Don't worry he won't starve...my house is stocked with plenty of cold cereal and microwaveable chicken nuggets. I will be back tomorrow with the dinner I was originally going to make on Friday night.
January 23, 2009
Giada's Orzo with Peas, Mushrooms, and Parmesan
I originally had a different dinner planned for tonight, but I had to scrap that idea at the last moment. My son's cough was really not getting any better, so I got him into his doctor's office for a late afternoon appointment. Since it was already Friday afternoon, I decided I did not want to wait around all weekend to see if he got better or worse. Also, we had heard that a friend of my son's has pneumonia, so I definitely did not want to take any chances. Luckily, the office worked us in within the hour. It turns out my little guy just has a sinus infection...thankfully, nothing to serious. Whew!!!
Needless to say, this whole little scenario threw a monkey wrench in my dinner plans. With running out to the Pediatrician, and then on to the pharmacy, I did not have time to make the dinner I was planning. I had to pull a faster, easier, dinner out of my hat. I remembered seeing Giada demonstrate this dish on a re-run of Everyday Italian. She made it as a side dish, but I cataloged it as a quick vegetarian meal idea.
I made a lot of changes to accommodate what I had on hand. Also, I wanted to make this dish a little more substantial, since this was the only thing we were having for dinner. I adapted Giada's original recipe by changing the quantities and some of the ingredients, based on what I used for our meal (i.e. this is not her original recipe).
Giada's Orzo with Peas, Mushrooms, and Parmesan
Ingredients:
2 Tablespoons of extra-virgin olive oil (plus more to drizzle on top for finishing)
1 small onion, finely diced
8 oz. crimini mushrooms, sliced in half or quarters (depending on size)
3 clove of garlic, minced
1 cup frozen peas, thawed
1/2 cup of Parmesan cheese, grated
2 tbsp fresh basil, chiffonade
2 cups of orzo
salt and pepper to taste
Directions:
Heat olive oil in a skillet over medium heat. Once hot, add the onion and mushrooms. Sauté until golden brown; add the garlic and stir frequently for 30 seconds. Remove from heat, season with salt to taste, and set aside.
Cook pasta per instructions then drain and place back in the pot. Add the peas, mushroom mixture, Parmesan, basil, salt and pepper to taste; mix thoroughly. Finish by drizzling a little more olive oil over the top. Serve and enjoy!
The Result:
This was so good. I think the whole thing came together in less than 20 minutes! It was unbelievably fast. This dish was so flavorful, without being heavy or complicated. I guess the best way to describe it would be clean or fresh. It reminded me of a take on Pasta Primavera...simple and delicious. This is a great meal to throw together in a pinch. I am really glad that I had to switch things up tonight, otherwise I am not sure when I would have gotten around to making this dish. This is definitely going to be a go-to dinner for us!!! It was awesome!!! Giada rocks!
Needless to say, this whole little scenario threw a monkey wrench in my dinner plans. With running out to the Pediatrician, and then on to the pharmacy, I did not have time to make the dinner I was planning. I had to pull a faster, easier, dinner out of my hat. I remembered seeing Giada demonstrate this dish on a re-run of Everyday Italian. She made it as a side dish, but I cataloged it as a quick vegetarian meal idea.
I made a lot of changes to accommodate what I had on hand. Also, I wanted to make this dish a little more substantial, since this was the only thing we were having for dinner. I adapted Giada's original recipe by changing the quantities and some of the ingredients, based on what I used for our meal (i.e. this is not her original recipe).
Giada's Orzo with Peas, Mushrooms, and Parmesan
Ingredients:
2 Tablespoons of extra-virgin olive oil (plus more to drizzle on top for finishing)
1 small onion, finely diced
8 oz. crimini mushrooms, sliced in half or quarters (depending on size)
3 clove of garlic, minced
1 cup frozen peas, thawed
1/2 cup of Parmesan cheese, grated
2 tbsp fresh basil, chiffonade
2 cups of orzo
salt and pepper to taste
Directions:
Heat olive oil in a skillet over medium heat. Once hot, add the onion and mushrooms. Sauté until golden brown; add the garlic and stir frequently for 30 seconds. Remove from heat, season with salt to taste, and set aside.
Cook pasta per instructions then drain and place back in the pot. Add the peas, mushroom mixture, Parmesan, basil, salt and pepper to taste; mix thoroughly. Finish by drizzling a little more olive oil over the top. Serve and enjoy!
The Result:
This was so good. I think the whole thing came together in less than 20 minutes! It was unbelievably fast. This dish was so flavorful, without being heavy or complicated. I guess the best way to describe it would be clean or fresh. It reminded me of a take on Pasta Primavera...simple and delicious. This is a great meal to throw together in a pinch. I am really glad that I had to switch things up tonight, otherwise I am not sure when I would have gotten around to making this dish. This is definitely going to be a go-to dinner for us!!! It was awesome!!! Giada rocks!
January 22, 2009
"Looking Good, Billy Ray"--"Feeling Good, Louis!"
Okay, so I am feeling better. I have watched a lot of TV these past few days, and for some reason this movie quote from Trading Places circa 1983 popped into my head for the title of this post. Hey, who doesn't love the early days of Dan Akroyd and Eddie Murphy...especially in this movie??? Between sleeping, coughing, whining, sneezing, and crying, I did manage to watch a couple of my favorite movies. This one still cracks me up.
So, as I said before, the boy and I caught some sort of nasty bug. Apparently, if you are an almost 3 year old boy, you bounce back within a day or two. If you are a thirty-something mom, you are struck down with the plague for almost a week. Ugh. I seriously could not function. For some reason, this hit me hard. I was sicker than I have been in a long time. Thankfully, my husband stayed home to take care of both of us. I was incapable of getting out of bed to even get myself a drink of water, let alone take care of a small child. If I haven't said it before, I will say it now...my husband rocks!!! Seriously...he is the best (and I am not just sucking up...I mean it!). My husband is pretty handy in the kitchen too, so we did not starve. The first night he did get some take-out pizza, but then he cooked a total of three meals for us (one lunch and two dinners). He did really well and took care of everything from start to finish. We had familiar comforting food, which totally hit the spot. Again, it was so nice to be able to pass out and not worry about anything.
Unfortunately, the husband is now sick. He started this morning with the dreaded symptoms...just as I started feeling better. Turn about is fair play. It looks like my weekend will be spent taking care of him. He is pretty low-maintenance when he is sick so it shouldn't be that bad. Lock him in our room with a pile of action movies on DVD and he will be fine.
I should be back to cooking dinner tomorrow night, but I am not sure what I am going to make. Something easy, for sure. Here are the links to the meals my husband made for us.
Cheeseburgers (without side dishes)
Steak and Potatoes (with green beans)
Jen's Pesto Chicken and Gnocci with Broccoli
Hopefully, we will all be back to normal by the end of the weekend. Also,I need to mention that my husband brews the perfect cup of hot peppermint tea and honey. It's his gift. Every time I do it, it just doesn't taste as good. I am not sure what he does differently, but it is magic in a cup!
So, as I said before, the boy and I caught some sort of nasty bug. Apparently, if you are an almost 3 year old boy, you bounce back within a day or two. If you are a thirty-something mom, you are struck down with the plague for almost a week. Ugh. I seriously could not function. For some reason, this hit me hard. I was sicker than I have been in a long time. Thankfully, my husband stayed home to take care of both of us. I was incapable of getting out of bed to even get myself a drink of water, let alone take care of a small child. If I haven't said it before, I will say it now...my husband rocks!!! Seriously...he is the best (and I am not just sucking up...I mean it!). My husband is pretty handy in the kitchen too, so we did not starve. The first night he did get some take-out pizza, but then he cooked a total of three meals for us (one lunch and two dinners). He did really well and took care of everything from start to finish. We had familiar comforting food, which totally hit the spot. Again, it was so nice to be able to pass out and not worry about anything.
Unfortunately, the husband is now sick. He started this morning with the dreaded symptoms...just as I started feeling better. Turn about is fair play. It looks like my weekend will be spent taking care of him. He is pretty low-maintenance when he is sick so it shouldn't be that bad. Lock him in our room with a pile of action movies on DVD and he will be fine.
I should be back to cooking dinner tomorrow night, but I am not sure what I am going to make. Something easy, for sure. Here are the links to the meals my husband made for us.
Cheeseburgers (without side dishes)
Steak and Potatoes (with green beans)
Jen's Pesto Chicken and Gnocci with Broccoli
Hopefully, we will all be back to normal by the end of the weekend. Also,I need to mention that my husband brews the perfect cup of hot peppermint tea and honey. It's his gift. Every time I do it, it just doesn't taste as good. I am not sure what he does differently, but it is magic in a cup!
January 21, 2009
Sick--No Dinners
I have caught something really nasty, so I have not been cooking. The husband has been staying home to take care of the boy so I can rest. Hopefully, I will be feeling better soon. I will do all my updates once I am back to the land of the living. Ugh.
January 19, 2009
Jen's Enchilada Suiza Surprise
I purchased some Gruyere cheese without really having a clear plan on what I was going to do with it. Well, there is always the option of eating it straight...but sitting on the couch nibbling on a hunk of cheese does not seem all that attractive. I do have a little more self control than that...barely. Gruyere is one of my favorite cheeses, but one that I don't get to have all that often due to it's expensive nature. I only buy it when my Gruyere hankerin' gets out of control, as it did this week. So, to justify my pricey cheese purchase, I decided to make some cheese enchiladas with it.
I did a few recipe searches, but I could not find exactly what I wanted. I remember having an Enchilada Suiza dish out at a Mexican restaurant one time, which used Swiss cheese and a spicy, creamy white sauce. While I found plenty of Chicken enchilada recipes with a creamy white sauces, I could not find a cheese-only Suiza recipe that had all the components of what I wanted exactly. That means I am free to wing it! So, I am going to piece together a recipe and see how it all comes together.
I think I will serve my enchiladas with some of my pinto beans and a side of steamed green beans. Normally, I would tag this as a vegetarian dish but I have to use a 'cream of' soup, and the only one I have is the 'cream of chicken' variety. That kinda negates the vegetarian quality of this dish. Oh well, I will just close my eyes and try to ignore the little chicken chunks when I eat this dish.
Here is the link to my pinto beans recipe:
Jen's Pinto Beans
Okay, on to my recipe...
Jen's Enchilada Suiza Surprise
1 onion, diced
6-8 oz. of shredded Gruyere cheese
4-6 oz. of shredded Monterrey Jack cheese
1-2 cloves of minced garlic
4 oz. of canned green chiles, diced
2 oz. of canned jalapenos, diced
1 (15 oz) can of cream of chicken soup, undiluted
8 oz. of low-fat sour cream or low-fat plain yogurt
2 oz. of low fat cream cheese
1/4 to 1/2 cup of milk (depending on how thick you want your sauce)
salt and pepper to taste
cumin to taste
coriander to taste
Adobo seasoning to taste
Ancho chile powder to taste
corn tortillas (preferably homemade)
cooking spray
Directions:
Preheat oven to 375 degrees. Grease with cooking spray a 9 x 13 casserole dish and set aside. In a medium sauce pan, combine soup, cream cheese, sour cream, green chiles, jalapenos, garlic, cumin, coriander, Adobo seasoning, Ancho chile powder, salt, and pepper. Add milk and stir thoroughly to combine. Heat sauce through over medium heat, to a simmer; sauce should be warm throughout. Pour about 1/3 of the sauce in the bottom of the 9 x 13 dish and set the rest aside.
Separate 2 ounces of each type of cheese out into a small bowl; this will be for topping. Combine the remaining Gruyere and Jack cheese in a separate bowl. Place shredded cheese mixture and onions in middle of corn tortillas and roll. Place filled tortillas in casserole dish, seam side down. Once all tortillas are rolled and placed in the dish, pour the rest of the cream sauce over the top. Cover with foil and bake for 20 minutes. After 20 minutes is up, remove foil and sprinkle rest of cheese over top of the enchiladas. Cook uncovered for an additional 20 minutes or until cheese is melted and bubbly. Remove from oven and let cool for 5-10 minutes before cutting. Serve and enjoy!
Jen's Notes:
All measurements are approximate. Since I am not sure exactly how much I am going to use, this is just a rough guideline of my game plan. I will post any changes I make in my results. As mentioned in the ingredients, I need corn tortillas. I don't have any on hand, but I have a fantastically easy and delicious recipe to make them from scratch. I will probably make a batch while my son is napping today.
Here is the link to the Corn Tortilla recipe that I use:
Rick Bayless Easy Corn Tortillas
Wish me luck!
The Result:
This was awesome! A total keeper. This turned out to be exactly what I had in mind. I love it when I have a taste for something specific, and then I am able to recreate it! (That little talent came in handy when I was pregnant and having strange cravings.) The sauce was spicy and creamy. The Gruyere itself melted beautifully and complimented the sauce and tortillas nicely. This was really decadent and delicious. It certainly satisfied my Gruyere craving for awhile. I loved every bite of this dish!
I did a few recipe searches, but I could not find exactly what I wanted. I remember having an Enchilada Suiza dish out at a Mexican restaurant one time, which used Swiss cheese and a spicy, creamy white sauce. While I found plenty of Chicken enchilada recipes with a creamy white sauces, I could not find a cheese-only Suiza recipe that had all the components of what I wanted exactly. That means I am free to wing it! So, I am going to piece together a recipe and see how it all comes together.
I think I will serve my enchiladas with some of my pinto beans and a side of steamed green beans. Normally, I would tag this as a vegetarian dish but I have to use a 'cream of' soup, and the only one I have is the 'cream of chicken' variety. That kinda negates the vegetarian quality of this dish. Oh well, I will just close my eyes and try to ignore the little chicken chunks when I eat this dish.
Here is the link to my pinto beans recipe:
Jen's Pinto Beans
Okay, on to my recipe...
Jen's Enchilada Suiza Surprise
1 onion, diced
6-8 oz. of shredded Gruyere cheese
4-6 oz. of shredded Monterrey Jack cheese
1-2 cloves of minced garlic
4 oz. of canned green chiles, diced
2 oz. of canned jalapenos, diced
1 (15 oz) can of cream of chicken soup, undiluted
8 oz. of low-fat sour cream or low-fat plain yogurt
2 oz. of low fat cream cheese
1/4 to 1/2 cup of milk (depending on how thick you want your sauce)
salt and pepper to taste
cumin to taste
coriander to taste
Adobo seasoning to taste
Ancho chile powder to taste
corn tortillas (preferably homemade)
cooking spray
Directions:
Preheat oven to 375 degrees. Grease with cooking spray a 9 x 13 casserole dish and set aside. In a medium sauce pan, combine soup, cream cheese, sour cream, green chiles, jalapenos, garlic, cumin, coriander, Adobo seasoning, Ancho chile powder, salt, and pepper. Add milk and stir thoroughly to combine. Heat sauce through over medium heat, to a simmer; sauce should be warm throughout. Pour about 1/3 of the sauce in the bottom of the 9 x 13 dish and set the rest aside.
Separate 2 ounces of each type of cheese out into a small bowl; this will be for topping. Combine the remaining Gruyere and Jack cheese in a separate bowl. Place shredded cheese mixture and onions in middle of corn tortillas and roll. Place filled tortillas in casserole dish, seam side down. Once all tortillas are rolled and placed in the dish, pour the rest of the cream sauce over the top. Cover with foil and bake for 20 minutes. After 20 minutes is up, remove foil and sprinkle rest of cheese over top of the enchiladas. Cook uncovered for an additional 20 minutes or until cheese is melted and bubbly. Remove from oven and let cool for 5-10 minutes before cutting. Serve and enjoy!
Jen's Notes:
All measurements are approximate. Since I am not sure exactly how much I am going to use, this is just a rough guideline of my game plan. I will post any changes I make in my results. As mentioned in the ingredients, I need corn tortillas. I don't have any on hand, but I have a fantastically easy and delicious recipe to make them from scratch. I will probably make a batch while my son is napping today.
Here is the link to the Corn Tortilla recipe that I use:
Rick Bayless Easy Corn Tortillas
Wish me luck!
The Result:
This was awesome! A total keeper. This turned out to be exactly what I had in mind. I love it when I have a taste for something specific, and then I am able to recreate it! (That little talent came in handy when I was pregnant and having strange cravings.) The sauce was spicy and creamy. The Gruyere itself melted beautifully and complimented the sauce and tortillas nicely. This was really decadent and delicious. It certainly satisfied my Gruyere craving for awhile. I loved every bite of this dish!
January 18, 2009
Pork Katsu Donburi
This is another recipe from the Meal Planning 101 blog that I often read. I love that the author of this blog focuses on economical, yet healthy meals. I am really making an effort to stay within our food budget this year, but not compromise the quality of our food. I am trying; but it is a lot more difficult than I expected...considering I have an expensive cheese addiction! I have noticed that by sticking with a meal plan, it has made the process easier. I think the hardest part is keeping to what is only on my shopping list (especially if I see something on sale that is not on my list). There is definitely less room for impulse purchases. So, I am working on it. In doing so, I am beginning to see where we need to tweak our spending habits. I started a spread sheet to chart the cost of our weekly shopping trip and compare that to our budget ideal. Actually, I am in better shape that I thought...but I am certainly not perfect. I am still going over budget...but less over budget than I was prior to the start of my meal planning/tracking. Progress is being made!
During this whole shift, I have really started gathering info on frugal living and budget-trimming. My goal is to find a balance between healthy foods (which are typically more expensive)and thriftiness. This blog is a pretty good resource for tips and techniques on food budgeting. It is nice to find that other people are concerned with nutrition, and at the same time, needing to shop within a budget. It is encouraging to know that it can be done!
Okay, on to my recipe. I need to tweak this dish, as usual. I don't have everything I need on hand, but I do have some acceptable substitutes. I will just adapt the ingredients/directions based on what I do have. I typically don't cook a whole lot of Asian foods, and I am not sure why. I guess I just don't think of it. This recipe seems easy enough to make, and it looks more interesting than your typical stir fry. I am excited to try this dish, and I will let you know how it all turns out.
Pork Katsu Donburi
Ingredients:
2-4 pork loin chops
2 eggs, beaten
1 cup flour
1 1/2 cup Panko breadcrumbs (try not to substitute or the result will not be the same)
1 tbsp canola or vegetable oil
1/2 onion, thinly sliced
1 cup chicken broth
6 shitake mushrooms, sliced into strips (you can substitute regular button mushrooms)
1 carrot, julienned (I am using a frozen Asian Veggie Blend with carrots instead)
2 tbsp white sugar
4 tbsp soy sauce
1/2 tsp salt
1/2 cup chopped green onions
4 eggs, beaten
2 cups cooked rice
Directions:
Preheat the oven to 450 degrees.
Cover the pieces of pork in plastic wrap and using a meat tenderizer, bash the meat until the piece is about 1/4 inch thick. Make sure you flip it over and do the other side as well. Do this to all your pieces. Then cut pork into cutlet sized portions, if needed. Now that your pieces of pork are cut and tenderized, season both sides with salt and pepper. In three separate bowls put flour in the first, beaten eggs in the second and Panko breadcrumbs in the third. Dredge each piece of pork in flour, then egg, then breadcrumbs, and place on a baking sheet with a baking rack on it. Drizzle lightly with oil and place in the oven for 10 minutes. After 10 minutes, flip the pork, drizzle the other side lightly with oil and then place back in the oven for another 10 minutes.
While pork is cooking chop veggies (or follow stir fry directions for cooking frozen veggies). In a large frying pan set to medium-high heat saute the onion in oil for 3-5 minutes. Add the mushrooms and carrot and stir-fry a couple more minutes. Stir in the chicken broth, sugar, soy sauce and salt and let simmer for 3-5 minutes. Sprinkle in half of the green onions, stirring gently.
When pork comes out of the oven, cut into strips.
Turn the heat down to medium-low for the veggies and pour beaten eggs over the mixture, stirring a bit to incorporate the sauce and egg. Gently add the pork over the top and let simmer for about 10 minutes or until the eggs are cooked. You may need to add a lid for part of the cooking time to get the eggs to cook through on top.
To serve, scoop rice into four bowls. Divide pork and veggie mixture into four, and place on top of rice. Garnish with a little more chopped green onion. Serve immediately!
The Result:
This was excellent! We all really liked it a lot. There were a couple of other changes I made to the recipe, while I was cooking. First, I put some hot chili paste (Sambal Oelek) into my egg wash, during the breading process. It gave the pork a tiny little bite that it normally would not have had. Then, at the end I garnished the whole dish with toasted seasame seeds and chopped green onions. I loved the added element of texture and flavor of the toasted seeds. The last thing I did differently was that I did not put the pork back into the pan, once it was sliced. The pork turned out so crispy and perfectly cooked, I was afraid that putting it back in the pan with the veggies and sauce would have made it soggy. It was completely delicious as it was. I would recommend just slicing it and setting it aside; that will ensure that the meat will keep it's awesome crisp texture. Yum!
This dish is a definite keeper, but I do wish it was a little saucier. However, the fact that it was short on sauce was totally my fault. I let it reduce down too much. I think if I would have left more liquid in the pan, it would have been perfect. The flavors were great, and it was super-filling. You really do not need that much rice to make this dish stick to your ribs. I think the eggs mixed in with the veggies make this dish pretty substantial. Overall, we will definitely make this meal again.
During this whole shift, I have really started gathering info on frugal living and budget-trimming. My goal is to find a balance between healthy foods (which are typically more expensive)and thriftiness. This blog is a pretty good resource for tips and techniques on food budgeting. It is nice to find that other people are concerned with nutrition, and at the same time, needing to shop within a budget. It is encouraging to know that it can be done!
Okay, on to my recipe. I need to tweak this dish, as usual. I don't have everything I need on hand, but I do have some acceptable substitutes. I will just adapt the ingredients/directions based on what I do have. I typically don't cook a whole lot of Asian foods, and I am not sure why. I guess I just don't think of it. This recipe seems easy enough to make, and it looks more interesting than your typical stir fry. I am excited to try this dish, and I will let you know how it all turns out.
Pork Katsu Donburi
Ingredients:
2-4 pork loin chops
2 eggs, beaten
1 cup flour
1 1/2 cup Panko breadcrumbs (try not to substitute or the result will not be the same)
1 tbsp canola or vegetable oil
1/2 onion, thinly sliced
1 cup chicken broth
6 shitake mushrooms, sliced into strips (you can substitute regular button mushrooms)
1 carrot, julienned (I am using a frozen Asian Veggie Blend with carrots instead)
2 tbsp white sugar
4 tbsp soy sauce
1/2 tsp salt
1/2 cup chopped green onions
4 eggs, beaten
2 cups cooked rice
Directions:
Preheat the oven to 450 degrees.
Cover the pieces of pork in plastic wrap and using a meat tenderizer, bash the meat until the piece is about 1/4 inch thick. Make sure you flip it over and do the other side as well. Do this to all your pieces. Then cut pork into cutlet sized portions, if needed. Now that your pieces of pork are cut and tenderized, season both sides with salt and pepper. In three separate bowls put flour in the first, beaten eggs in the second and Panko breadcrumbs in the third. Dredge each piece of pork in flour, then egg, then breadcrumbs, and place on a baking sheet with a baking rack on it. Drizzle lightly with oil and place in the oven for 10 minutes. After 10 minutes, flip the pork, drizzle the other side lightly with oil and then place back in the oven for another 10 minutes.
While pork is cooking chop veggies (or follow stir fry directions for cooking frozen veggies). In a large frying pan set to medium-high heat saute the onion in oil for 3-5 minutes. Add the mushrooms and carrot and stir-fry a couple more minutes. Stir in the chicken broth, sugar, soy sauce and salt and let simmer for 3-5 minutes. Sprinkle in half of the green onions, stirring gently.
When pork comes out of the oven, cut into strips.
Turn the heat down to medium-low for the veggies and pour beaten eggs over the mixture, stirring a bit to incorporate the sauce and egg. Gently add the pork over the top and let simmer for about 10 minutes or until the eggs are cooked. You may need to add a lid for part of the cooking time to get the eggs to cook through on top.
To serve, scoop rice into four bowls. Divide pork and veggie mixture into four, and place on top of rice. Garnish with a little more chopped green onion. Serve immediately!
The Result:
This was excellent! We all really liked it a lot. There were a couple of other changes I made to the recipe, while I was cooking. First, I put some hot chili paste (Sambal Oelek) into my egg wash, during the breading process. It gave the pork a tiny little bite that it normally would not have had. Then, at the end I garnished the whole dish with toasted seasame seeds and chopped green onions. I loved the added element of texture and flavor of the toasted seeds. The last thing I did differently was that I did not put the pork back into the pan, once it was sliced. The pork turned out so crispy and perfectly cooked, I was afraid that putting it back in the pan with the veggies and sauce would have made it soggy. It was completely delicious as it was. I would recommend just slicing it and setting it aside; that will ensure that the meat will keep it's awesome crisp texture. Yum!
This dish is a definite keeper, but I do wish it was a little saucier. However, the fact that it was short on sauce was totally my fault. I let it reduce down too much. I think if I would have left more liquid in the pan, it would have been perfect. The flavors were great, and it was super-filling. You really do not need that much rice to make this dish stick to your ribs. I think the eggs mixed in with the veggies make this dish pretty substantial. Overall, we will definitely make this meal again.
January 17, 2009
Slow Cooker Minestrone Soup
I just got home from an awesome baby shower for my friend Jen A., in which I was sad to see end. I seriously could have stayed and ate and hung out for the rest of the afternoon! My other friend, Claire put together quite a nice brunch shin-dig, and I had a great time talking, laughing, and eating at Jen's party. I knew that I would want to have a lazy afternoon/evening after getting all gussied up (not really) and socializing with my buddies all morning without a kid-in-tow. It always seems like a vacation day whenever I go somewhere and/or do something fun by myself. Especially, if the activity involves other moms. It almost feels like I'm ditching school or something. The only issue is that the rest of my day is shot, because I still have a "I am on vacation" mentality. Therefore, any cooking/cleaning/productive activity is out the window. At least I know I tend to do this, so I plan ahead for it.
This recipe comes to me from a blog I read called Meal Planning 101. I was looking for some new vegetarian dinner ideas, and this looked great because it is super-cheap and easy to put together. Also, I love using the slow cooker. The whole 'throw it in and forget about it' thing totally appeals to me. Really, this recipe fits the bill for a day like today.
Slow Cooker Minestrone Soup
Ingredients:
1 onion, chopped
2 stalks celery, chopped
3 Carrots, chopped
3 cloves chopped garlic
4-6 cups of Vegetable Broth or Chicken Stock
1 can diced Tomatoes
1 can of Red Kidney Beans
1 can of Great Northern Beans
2 tbsp tomato Paste
2 tsp Italian Seasoning (or 1tsp oregano, 1tsp basil)
Salt and Pepper to taste
1/4 cup grated Parmesan cheese (or combo of cheese and Parm-Reg rinds--see notes)
1/2 cup basil pesto (premade or fresh)
1/2 jar leftover marinara sauce
1 cup macaroni (cooked)
Directions:
Finely chop onion and slice carrots and onion and add them to your slow cooker. Chop garlic and add. Gradually add stock, tomatoes, mixed beans, tomato paste, spices, Parmesan cheese and pesto.
Turn on low heat for 6-8 hours.
After cook time is complete:
Fill a large stove-top pot with water and season with salt and bring to a boil. When boiling add macaroni and simmer according to package directions. When macaroni is done, drain and set aside. Scoop macaroni into bowls and ladle soup over top. Serve immediately.
Jen's Notes:
I ended up setting mine to cook on high for 4 hours. I simply did not have enough time to cook it for 6-8 hours on low, since I did not get home from the shower until early afternoon.
I tried to stick to the ingredients, but I ended up making a few other recipe deviations. I changed some of the quantities, based on what I had on hand. I used different beans and added some leftover marinara sauce that I needed to use up. Also, I added only about 1/8 of a cup of Parmesan cheese. Then, I put 2 wedges of Parmigiano-Reggiano cheese rind (about 1 inch pieces) into the soup. The long slow simmering will melt all the cheese off the waxy rind and perfume the soup with cheesy, yummy, goodness. After the cook time is over, I will just fish the spent rind pieces out and toss 'em. I always keep a bag of rinds in my freezer, and whenever I finish off a hunk o' cheese I pop it into my 'save' bag. That type of cheese is so expensive, I want to make sure I suck every last drop I can get out of it!
One more note...The original directions recommend serving this soup with fresh garlic bread. While I am sure that is an excellent accompaniment, I did not plan for it. Sigh...next time, hopefully. Instead, I think I will serve it with regular sliced bread and butter. Certainly not as fun as fresh garlic bread, but it will do the trick.
The Result:
Oh man! This was excellent! Fan-freakin'-tastic! This was easy and delicious...so full of flavor and satisfying, we hardly noticed that it was a vegetarian dish at all. I love it when a vegetarian recipe is so tasty that you do not even care that it does not have any meat in it. This soup is that type of recipe...and then some. I would say that it is a definite keeper! Everyone at my house loved it, and I am glad that we have a bunch leftover for future lunches. If you are looking for a great winter soup recipe, this one delivers on all levels.
This recipe comes to me from a blog I read called Meal Planning 101. I was looking for some new vegetarian dinner ideas, and this looked great because it is super-cheap and easy to put together. Also, I love using the slow cooker. The whole 'throw it in and forget about it' thing totally appeals to me. Really, this recipe fits the bill for a day like today.
Slow Cooker Minestrone Soup
Ingredients:
1 onion, chopped
2 stalks celery, chopped
3 Carrots, chopped
3 cloves chopped garlic
4-6 cups of Vegetable Broth or Chicken Stock
1 can diced Tomatoes
1 can of Red Kidney Beans
1 can of Great Northern Beans
2 tbsp tomato Paste
2 tsp Italian Seasoning (or 1tsp oregano, 1tsp basil)
Salt and Pepper to taste
1/4 cup grated Parmesan cheese (or combo of cheese and Parm-Reg rinds--see notes)
1/2 cup basil pesto (premade or fresh)
1/2 jar leftover marinara sauce
1 cup macaroni (cooked)
Directions:
Finely chop onion and slice carrots and onion and add them to your slow cooker. Chop garlic and add. Gradually add stock, tomatoes, mixed beans, tomato paste, spices, Parmesan cheese and pesto.
Turn on low heat for 6-8 hours.
After cook time is complete:
Fill a large stove-top pot with water and season with salt and bring to a boil. When boiling add macaroni and simmer according to package directions. When macaroni is done, drain and set aside. Scoop macaroni into bowls and ladle soup over top. Serve immediately.
Jen's Notes:
I ended up setting mine to cook on high for 4 hours. I simply did not have enough time to cook it for 6-8 hours on low, since I did not get home from the shower until early afternoon.
I tried to stick to the ingredients, but I ended up making a few other recipe deviations. I changed some of the quantities, based on what I had on hand. I used different beans and added some leftover marinara sauce that I needed to use up. Also, I added only about 1/8 of a cup of Parmesan cheese. Then, I put 2 wedges of Parmigiano-Reggiano cheese rind (about 1 inch pieces) into the soup. The long slow simmering will melt all the cheese off the waxy rind and perfume the soup with cheesy, yummy, goodness. After the cook time is over, I will just fish the spent rind pieces out and toss 'em. I always keep a bag of rinds in my freezer, and whenever I finish off a hunk o' cheese I pop it into my 'save' bag. That type of cheese is so expensive, I want to make sure I suck every last drop I can get out of it!
One more note...The original directions recommend serving this soup with fresh garlic bread. While I am sure that is an excellent accompaniment, I did not plan for it. Sigh...next time, hopefully. Instead, I think I will serve it with regular sliced bread and butter. Certainly not as fun as fresh garlic bread, but it will do the trick.
The Result:
Oh man! This was excellent! Fan-freakin'-tastic! This was easy and delicious...so full of flavor and satisfying, we hardly noticed that it was a vegetarian dish at all. I love it when a vegetarian recipe is so tasty that you do not even care that it does not have any meat in it. This soup is that type of recipe...and then some. I would say that it is a definite keeper! Everyone at my house loved it, and I am glad that we have a bunch leftover for future lunches. If you are looking for a great winter soup recipe, this one delivers on all levels.
January 16, 2009
Jen's Chicken Pot Pie
Today I hosted my MOMS Club, "Cooking Club" event at my house. How it works is that members of my MOMS Club volunteer to host Cooking Club on a rotating, monthly basis. Whomever holds the event on a given month, chooses and demonstrates an easy recipe to make for the group. We then split up the 'sample' dish so everyone can try a little and decide if it is something they want to make on their own or not. The purpose of our meetings is to share meal ideas and explore new dishes that we can work into our normal routine. Since I hosted today, I ended up making this Chicken Pot Pie recipe. I had a six moms and a pack o' little kids come to my house for our meeting. It gets a little nuts trying to talk and be heard over all the noise, but for the most part, it is a fun event to participate in and it is something I look forward to every month.
When I host, I try to think of dishes that are pretty easy and quick to put together. Also, I usually always make more than what is needed for the 'sample', so the recipe can pull double-duty for our family dinner. That way, I don't have to cook a whole separate meal later on. Chicken Pot Pie is great because it always makes too much filling. Instead of freezing it like I normally do, I will just make a second Pot Pie for dinner. The whole thing should take about 20 minutes or less, from start to finish. I love Cooking Club days, because it puts me way ahead of the game for dinner that night. That means I have more time to watch TV...ahem!....I mean clean and do laundry. Here is the link to my previous post for this recipe. I usually just serve this on it's own, since it is pretty filling and fairly well balanced.
Jen's Chicken Pot Pie
Hooray! I love easy cooking nights!!!
When I host, I try to think of dishes that are pretty easy and quick to put together. Also, I usually always make more than what is needed for the 'sample', so the recipe can pull double-duty for our family dinner. That way, I don't have to cook a whole separate meal later on. Chicken Pot Pie is great because it always makes too much filling. Instead of freezing it like I normally do, I will just make a second Pot Pie for dinner. The whole thing should take about 20 minutes or less, from start to finish. I love Cooking Club days, because it puts me way ahead of the game for dinner that night. That means I have more time to watch TV...ahem!....I mean clean and do laundry. Here is the link to my previous post for this recipe. I usually just serve this on it's own, since it is pretty filling and fairly well balanced.
Jen's Chicken Pot Pie
Hooray! I love easy cooking nights!!!
January 15, 2009
Jen's Traditional Meatloaf, Garlic Mashed Potatoes, and Green Beans
This meal is a comfort food classic at our house. It is one of my favorite homey things to make for dinner, because it evokes fantasies of a Good Housekeeping/Better Homes and Gardens, Martha Stewart-ish, 'wear-high-heels-and-pearls-while-simultaneously-vacuuming-and-reorganizing-my-pantry' type of existence. Just cooking this dish makes me feel like I am Super Susie Homemaker, taking care of my families' tummies whilst being a well organized domestic goddess. Seriously, some people dream about being a celebrity or running away to a tropical island...I dream about becoming the perfect 1950's era housewife, complete with a closet drinking addiction. Sigh...some day...
Anyway, this is one of my favorite dinners, that I don't make very often. A few months ago, we were eating red meat way more than we should, so I decided to cut it back to only a once a week item. I think that decision will improve our overall health in the long run, but the downside is that I don't get to make some of my favorite beef dishes as often. When we do have beef, I try to stick with the leanest cuts possible and use 93/7 ground beef when I can get it on sale. At least that way, I can feel good that I am using the best ground beef I can get my hands on, aside from organic (which sadly, is out of our budget). Here is the link to my previous post for these recipes. There are no changes for tonight's meal and we are pretty much having everything in this previous post, verbatim. As always, I am excited for dinner tonight!
Jen's Traditional Meatloaf, Garlic Mashed Potatoes, and Green Beans
Yum! Now I am off to go iron my apron and shine my husband's shoes.
Anyway, this is one of my favorite dinners, that I don't make very often. A few months ago, we were eating red meat way more than we should, so I decided to cut it back to only a once a week item. I think that decision will improve our overall health in the long run, but the downside is that I don't get to make some of my favorite beef dishes as often. When we do have beef, I try to stick with the leanest cuts possible and use 93/7 ground beef when I can get it on sale. At least that way, I can feel good that I am using the best ground beef I can get my hands on, aside from organic (which sadly, is out of our budget). Here is the link to my previous post for these recipes. There are no changes for tonight's meal and we are pretty much having everything in this previous post, verbatim. As always, I am excited for dinner tonight!
Jen's Traditional Meatloaf, Garlic Mashed Potatoes, and Green Beans
Yum! Now I am off to go iron my apron and shine my husband's shoes.
January 14, 2009
Grilled Red Pepper Relish and Goat Cheese Sandwiches
This qualifies as my second vegetarian dinner for the week. It sounds a little fancy-pants, but it could not be easier. Truthfully, I am okay with easy. As much as I like to cook, I really appreciate quick meals when life gets hectic. My life certainly qualifies as hectic, lately. As I mentioned yesterday, my kid is on a no-napping streak...which only makes matters worse. After a busy morning, I look forward to a two-hour break while the little bugger naps. As I type this, I am listening to a rousing chorus of "Old MacDonald" while he jumps on his bed. Unfortunately, the only animal on the farm that he has mastered is the chicken. He keeps repeating "a cluck, cluck here" and "a cluck, cluck there" like he has some sort of weird, poultry-based version of Tourette's Syndrome. As much as I cringe, I secretly find it amusing. Random clucking is pretty cute (but not as cute as taking a nap would be). Needless to say, I am weary. Parenting has been kicking my butt lately. What is it about 2 1/2 year old boys that make you just want to hide with the covers over your head???? Don't get me wrong...I would not have it any other way....but I am just plain ol' worn out. So, easy dinners have been slotted for the rest of the week. I think a labor-intensive recipe would just send me over the edge right now.
I am going to pair my easy sandwiches with a baked (microwaved) potato and call it good. I have a loaf of bread leftover from Sunday night's soup dinner that should grill up nicely. Also, I am using jarred roasted red peppers since that is what I have on hand. I love goat cheese, so I am interested to see how these turn out.
Grilled Red Pepper Relish and Goat Cheese Sandwiches
Ingredients:
sliced bread
1 package of soft goat cheese (4 oz.)
softened light cream cheese(2 oz.)
2 roasted red peppers (jarred or fresh)
1/2 of an onion, quartered
1-2 cloves of fresh garlic
Extra virgin olive oil
1 1/2 Tablespoons of balsamic vinegar
Salt and pepper to taste
Directions:
Place roasted red pepper, onion, garlic, some juice from the pepper (or pepper jar) to the bowl of a food processor and pulse to finely chop. Add the vinegar and salt and pepper. Pulse to combine. In a separate small bowl, combine goat cheese and cream cheese until well mixed. On an indoor grill pan, grill the bread until toasted (about 2 minutes per side). Drizzle a little olive oil onto warm bread slices. Spread softened goat cheese mixture onto grilled bread slice. Top with red pepper relish and cover with a second piece of grilled bread. Cut in half and serve immediately.
The Result:
These sandwiches are seriously awesome! They are no-cook masterpieces. Really, I loved them! This sandwich is going to be my other favorite sandwich (aside from PW's Grilled Cheese). Hands down, the best part about this sandwich is the flavor. The pepper relish is a little tangy and sharp due to the acidic onion-pepper spread, but then the goat cheese mixture is the perfect balance of rich creamy, cheesy, goodness. Fan-freakin'-tastic, I tell ya. Then, I love that they are so easy to assemble without any cooking. You literally just have to toast the bread. The grilled bread is not a must...in fact, I just had another one for lunch on regular old toasted sandwich bread, and it was still delicious. Either way, don't skip the drizzle of olive oil on the warm toasty bread. It gives the whole sandwich a bump in flavor and texture. The husband and boy loved this meal, too. It tasted complex and time-consuming, but it could not have been quicker or easier. The leftover bread I had was kinda small when sliced, so we had two sandwiches apiece with a potato. It was completely filling and satisfying. Yum! Also, there is a refreshing quality to this dish. I think this sandwich will be one that you'll see a lot around these parts, especially in the summertime! A total keeper!
One other thing I want to mention...the white stuff you see on the potato (see above photo) is not sour cream, but plain low-fat yogurt instead. It is a really healthy alternative to sour cream, and it tastes very, very similar. By substituting yogurt, I can still have the look, flavor, and texture of sour cream without the guilt. It is one of my favorite healthy tricks to use, and I substitute it in recipes all the time.
I am going to pair my easy sandwiches with a baked (microwaved) potato and call it good. I have a loaf of bread leftover from Sunday night's soup dinner that should grill up nicely. Also, I am using jarred roasted red peppers since that is what I have on hand. I love goat cheese, so I am interested to see how these turn out.
Grilled Red Pepper Relish and Goat Cheese Sandwiches
Ingredients:
sliced bread
1 package of soft goat cheese (4 oz.)
softened light cream cheese(2 oz.)
2 roasted red peppers (jarred or fresh)
1/2 of an onion, quartered
1-2 cloves of fresh garlic
Extra virgin olive oil
1 1/2 Tablespoons of balsamic vinegar
Salt and pepper to taste
Directions:
Place roasted red pepper, onion, garlic, some juice from the pepper (or pepper jar) to the bowl of a food processor and pulse to finely chop. Add the vinegar and salt and pepper. Pulse to combine. In a separate small bowl, combine goat cheese and cream cheese until well mixed. On an indoor grill pan, grill the bread until toasted (about 2 minutes per side). Drizzle a little olive oil onto warm bread slices. Spread softened goat cheese mixture onto grilled bread slice. Top with red pepper relish and cover with a second piece of grilled bread. Cut in half and serve immediately.
The Result:
These sandwiches are seriously awesome! They are no-cook masterpieces. Really, I loved them! This sandwich is going to be my other favorite sandwich (aside from PW's Grilled Cheese). Hands down, the best part about this sandwich is the flavor. The pepper relish is a little tangy and sharp due to the acidic onion-pepper spread, but then the goat cheese mixture is the perfect balance of rich creamy, cheesy, goodness. Fan-freakin'-tastic, I tell ya. Then, I love that they are so easy to assemble without any cooking. You literally just have to toast the bread. The grilled bread is not a must...in fact, I just had another one for lunch on regular old toasted sandwich bread, and it was still delicious. Either way, don't skip the drizzle of olive oil on the warm toasty bread. It gives the whole sandwich a bump in flavor and texture. The husband and boy loved this meal, too. It tasted complex and time-consuming, but it could not have been quicker or easier. The leftover bread I had was kinda small when sliced, so we had two sandwiches apiece with a potato. It was completely filling and satisfying. Yum! Also, there is a refreshing quality to this dish. I think this sandwich will be one that you'll see a lot around these parts, especially in the summertime! A total keeper!
One other thing I want to mention...the white stuff you see on the potato (see above photo) is not sour cream, but plain low-fat yogurt instead. It is a really healthy alternative to sour cream, and it tastes very, very similar. By substituting yogurt, I can still have the look, flavor, and texture of sour cream without the guilt. It is one of my favorite healthy tricks to use, and I substitute it in recipes all the time.
January 13, 2009
Claire's Chicken and Yellow Rice
We have busy afternoon planned...if I can ever get my son to take a nap. It seems like on the days when we have an activity scheduled, he resists nap-taking like the plague. Seriously, I hate it. I know that if he does not nap he will be crazy, thus making whatever fun thing I have lined up more hellish than pleasurable. Ugh. Kids! He is lucky he is cute.
Anyway, since I have stuff to do after nap time today, I planned a super-easy dinner. Seriously, this dinner is delicious and it is about as easy as it gets. I found it on my friend Claire's blog a few weeks ago and tried it out. It is so yummy and quick; I can confidently say that it is probably my new favorite 'go-to' dinner. The best part is that it is a pretty complete, one-pot meal. All I have to do is steam some veggies as a side dish and dinner is ready.
Below is the link to my previous post...there is no point in re-typing everything. After all, I need to go get my supposedly napping toddler to stop jumping on his bed while making train whistle noises. Who has time for re-typing recipes?!?! Thanks again for the great idea, Claire!
Claire's Chicken and Yellow Rice
I am looking forward to having this recipe again tonight!
The Result:
Sometimes, I really dislike the fact that I am a label reader. For example, I was cooking dinner and the saffron rice mix packet was innocently laying on the counter. I was getting a little bored waiting for my water to boil, and I started reading away. Big mistake. The rice that I use for this recipe has MSG in it. MSG! I was happier without knowing that info. I love this dish, but to find out that there is MSG present is a definite buzz-kill. Sigh. So, despite my affection for this recipe, I will have to reserve it for desperate "need to get dinner on the table NOW" nights...only once in a blue moon. Ugh. I am sad. Darn MSG! I can't in good conscience keep making this dish all the time, given what we know about how horrible MSG is for you. Alas, I will reserve it for 'every once in a while' occasions vs. and 'all the time' meal. I am not ready to give it up completely, but I will now think twice about making it for dinner. Also, I learned that I can't relax with the whole 'label-reading' thing while grocery shopping. I have not been as diligent with that practice as I should be, lately. I am wondering how many of my other recent purchases have objectionable ingredients lurking in them. Sigh. I guess I cannot relax. I was lulled by the ease and thrifty nature of convenience foods. I will just have to do a better job in the future!
Anyway, since I have stuff to do after nap time today, I planned a super-easy dinner. Seriously, this dinner is delicious and it is about as easy as it gets. I found it on my friend Claire's blog a few weeks ago and tried it out. It is so yummy and quick; I can confidently say that it is probably my new favorite 'go-to' dinner. The best part is that it is a pretty complete, one-pot meal. All I have to do is steam some veggies as a side dish and dinner is ready.
Below is the link to my previous post...there is no point in re-typing everything. After all, I need to go get my supposedly napping toddler to stop jumping on his bed while making train whistle noises. Who has time for re-typing recipes?!?! Thanks again for the great idea, Claire!
Claire's Chicken and Yellow Rice
I am looking forward to having this recipe again tonight!
The Result:
Sometimes, I really dislike the fact that I am a label reader. For example, I was cooking dinner and the saffron rice mix packet was innocently laying on the counter. I was getting a little bored waiting for my water to boil, and I started reading away. Big mistake. The rice that I use for this recipe has MSG in it. MSG! I was happier without knowing that info. I love this dish, but to find out that there is MSG present is a definite buzz-kill. Sigh. So, despite my affection for this recipe, I will have to reserve it for desperate "need to get dinner on the table NOW" nights...only once in a blue moon. Ugh. I am sad. Darn MSG! I can't in good conscience keep making this dish all the time, given what we know about how horrible MSG is for you. Alas, I will reserve it for 'every once in a while' occasions vs. and 'all the time' meal. I am not ready to give it up completely, but I will now think twice about making it for dinner. Also, I learned that I can't relax with the whole 'label-reading' thing while grocery shopping. I have not been as diligent with that practice as I should be, lately. I am wondering how many of my other recent purchases have objectionable ingredients lurking in them. Sigh. I guess I cannot relax. I was lulled by the ease and thrifty nature of convenience foods. I will just have to do a better job in the future!
January 12, 2009
Favorite Mac and Cheese
What is it about Mac and Cheese that people love???? Is it the ooey-gooey cheesy goodness? Is it the warm and familiar way that it looks, smells, and tastes? Is it because it employs the use of one of the most recognizable pastas from childhood (apart from the spaghetti noodle)? I think it is all of the above...and then some. There is no substitute for homemade Mac and Cheese. It is so comforting. Granted, it is not the healthiest meal around (I understand what bad LDL's and triglycerides are). But say what you will, if you mention Mac and Cheese to almost any adult they go all glossy-eyed for a moment, then a look of rapture settles over their face. Ahhhh....Mac and Cheese. In a word....Yummy.
We have this dish once every couple of months as a side dish, but tonight I decided to make it the star. Conveniently, it also fits one of my vegetarian slots in this weeks meal plan. As I mentioned in previous posts, I try to have at least three vegetarians meals per week. This saves us money in food costs and has the added benefit of incorporating more healthy vegetables, grains, and legumes into our diet. It almost seems like I am cheating when I call this a "vegetarian" meal. It's pure decadence hardly makes it a sacrifice of any kind.
When I mentioned that this was on the menu for tonight's dinner, my husband literally licked his lips. There was a very 'Wile E. Coyote-staring-at-the-Roadrunner' kind of glimmer in his eyes. It was a little unnerving, to say the least. I had to change the subject quickly to avoid any further awkwardness.
This dish is a variation on a recipe that I originally tried a few month ago called, Chuck's Favorite Mac and Cheese from allrecipes.com. I have experimented with it enough to consider it my own. Also, I have incorporated some low fat ingredients to make it a bit healthier than the original version. I am going to change the name of the dish, since I have updated it to suit my families' tastes. I can't quite bring myself to take full credit for it by inserting my name in the title...so I will just rename it 'Favorite Mac and Cheese'. I don't know who Chuck is anyway, and I feel strange referring to him within the recipe title. Hopefully, Chuck will understand...whoever he is.
Favorite Mac and Cheese
Ingredients:
1 (8 ounce) package of whole wheat or whole-grain elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container of low-fat cottage cheese (small curd is recommended)
1 (8 ounce) container of low-fat sour cream or low-fat plain yogurt
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs (I use a combo of 1/2 a cup of Italian-style and 1/2 a cup of Panko)
1/4 cup butter, melted
1/2 teaspoon cayenne pepper, added to cheese mixture
1/2 teaspoon of ground mustard, added to cheese mixture
3-4 drops of Worcestershire sauce, added to cheese mixture (soy sauce can be used as an acceptable substitute)
Cooking Spray
1 can of condensed cheddar cheese soup, undiluted (added to cheese mixture-optional)
1/2 teaspoon of paprika (added to cheese mixture-optional)
Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. Spray a 9x13 inch baking dish with cooking spray and set aside. In a separate bowl stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream (or yogurt), Parmesan cheese, salt and pepper, cayenne pepper, Worcestershire, paprika, soup, and ground mustard. Pour macaroni mixture into baking dish. Then, in a different small bowl, mix together bread crumbs and melted butter. Sprinkle bread crumb topping over macaroni mixture. Bake 30 to 35 minutes, or until top is golden.
Jen's Notes:
Since I have some minor guilt for serving Mac and Cheese for dinner, I will make sure to incorporate a side dish of a healthy vegetable. I am so stinkin' excited for dinner tonight, I just might pee a little.
The Result:
Oh man, this was fan-freakin'-tastic! This is one of those dinners that is so satisfying, I could probably eat it every day in a row, for at least a month or two. I seriously love this Mac and Cheese! I am excited that we have a ton of leftovers; this yummy Mac and Cheese will be my lunch for a least a couple of days.
I did add some new stuff to it this time. I just can't help myself...I love to tamper with perfection. I did not have enough Cheddar cheese, so I added a can of condensed Cheddar Cheese Soup (you know, the one with the red and white label). It actually worked really well, and it gave the recipe a creamier quality than it normally has...I was surprised. I think I may keep the canned soup in the dish for good. Also, I ended up using low-fat plain yogurt in lieu of the sour cream. I had yogurt on hand, and truthfully, I don't notice a really big difference in flavor. They are pretty close; especially if you get the Greek-style yogurt (the texture is identical to sour cream). I added paprika to the mix this time, too. I love paprika...so I rationalized that it would be a crime not to try it. It gave it a more complex, depth of flavor. It ended up adding the tiniest bit of zing. Still familiar comfort food, but with a little more character. I think I will amend the above recipe to reflect my changes. I think this was definitely my best effort yet.
We have this dish once every couple of months as a side dish, but tonight I decided to make it the star. Conveniently, it also fits one of my vegetarian slots in this weeks meal plan. As I mentioned in previous posts, I try to have at least three vegetarians meals per week. This saves us money in food costs and has the added benefit of incorporating more healthy vegetables, grains, and legumes into our diet. It almost seems like I am cheating when I call this a "vegetarian" meal. It's pure decadence hardly makes it a sacrifice of any kind.
When I mentioned that this was on the menu for tonight's dinner, my husband literally licked his lips. There was a very 'Wile E. Coyote-staring-at-the-Roadrunner' kind of glimmer in his eyes. It was a little unnerving, to say the least. I had to change the subject quickly to avoid any further awkwardness.
This dish is a variation on a recipe that I originally tried a few month ago called, Chuck's Favorite Mac and Cheese from allrecipes.com. I have experimented with it enough to consider it my own. Also, I have incorporated some low fat ingredients to make it a bit healthier than the original version. I am going to change the name of the dish, since I have updated it to suit my families' tastes. I can't quite bring myself to take full credit for it by inserting my name in the title...so I will just rename it 'Favorite Mac and Cheese'. I don't know who Chuck is anyway, and I feel strange referring to him within the recipe title. Hopefully, Chuck will understand...whoever he is.
Favorite Mac and Cheese
Ingredients:
1 (8 ounce) package of whole wheat or whole-grain elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container of low-fat cottage cheese (small curd is recommended)
1 (8 ounce) container of low-fat sour cream or low-fat plain yogurt
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs (I use a combo of 1/2 a cup of Italian-style and 1/2 a cup of Panko)
1/4 cup butter, melted
1/2 teaspoon cayenne pepper, added to cheese mixture
1/2 teaspoon of ground mustard, added to cheese mixture
3-4 drops of Worcestershire sauce, added to cheese mixture (soy sauce can be used as an acceptable substitute)
Cooking Spray
1 can of condensed cheddar cheese soup, undiluted (added to cheese mixture-optional)
1/2 teaspoon of paprika (added to cheese mixture-optional)
Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. Spray a 9x13 inch baking dish with cooking spray and set aside. In a separate bowl stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream (or yogurt), Parmesan cheese, salt and pepper, cayenne pepper, Worcestershire, paprika, soup, and ground mustard. Pour macaroni mixture into baking dish. Then, in a different small bowl, mix together bread crumbs and melted butter. Sprinkle bread crumb topping over macaroni mixture. Bake 30 to 35 minutes, or until top is golden.
Jen's Notes:
Since I have some minor guilt for serving Mac and Cheese for dinner, I will make sure to incorporate a side dish of a healthy vegetable. I am so stinkin' excited for dinner tonight, I just might pee a little.
The Result:
Oh man, this was fan-freakin'-tastic! This is one of those dinners that is so satisfying, I could probably eat it every day in a row, for at least a month or two. I seriously love this Mac and Cheese! I am excited that we have a ton of leftovers; this yummy Mac and Cheese will be my lunch for a least a couple of days.
I did add some new stuff to it this time. I just can't help myself...I love to tamper with perfection. I did not have enough Cheddar cheese, so I added a can of condensed Cheddar Cheese Soup (you know, the one with the red and white label). It actually worked really well, and it gave the recipe a creamier quality than it normally has...I was surprised. I think I may keep the canned soup in the dish for good. Also, I ended up using low-fat plain yogurt in lieu of the sour cream. I had yogurt on hand, and truthfully, I don't notice a really big difference in flavor. They are pretty close; especially if you get the Greek-style yogurt (the texture is identical to sour cream). I added paprika to the mix this time, too. I love paprika...so I rationalized that it would be a crime not to try it. It gave it a more complex, depth of flavor. It ended up adding the tiniest bit of zing. Still familiar comfort food, but with a little more character. I think I will amend the above recipe to reflect my changes. I think this was definitely my best effort yet.
January 11, 2009
Swedish Fishsoup
I was introduced to this recipe by my friend Jenny, through a MOMS Club Cooking Club meeting. Jenny is from Sweden, and this is a dish that they eat in her homeland all the time. Albeit, not traditionally Swedish in origin, it definitely has been modified to become a Swedish favorite.
I will admit, when I first heard that she was making this for Cooking Club I was hesitant. Okay, scared would be a better description. I mean, when you are playing to a crowd (or demonstrating a new recipe to a diverse group of moms) you typically do not go with a seafood soup that has curry overtones. Typically, it is just too controversial and unfamiliar. I am the first to admit that I was really, really skeptical. With that said, I still went and I still tried it. I am really glad that I had an open mind, because this soup turned out to be awesome. Jenny totally won me over! This soup is full of flavor and is totally satisfying. It is quick and easy to make, delicious, and fairly healthy. Since we already ate dinner, I will just combine my review with my commentary.
When I told my husband that this is what we were having for dinner, I got some raised eyebrows. I asked him to trust me and go with it. Thankfully, he found it just as yummy as I did. My son loved it, too. He got a kick out of eating the "scrimps" in the dish.
On a side note: I was asked today how we get my son to eat so many different types of food. As you may have guessed from earlier posts, we don't make special meals or different "kid food" for my almost-three-year-old son to eat at dinner time. He eats what we eat. I subscribe to the belief that I am not a short-order cook, and I refuse to make different, special meals to suit every ones individual tastes. Also, I think it is important that kids get exposed to different foods, so they can develop a love of diverse flavors and a sophisticated palate. My son eats a lot of things that a typical three-year-old would not touch with a ten foot pole (Swedish Fishsoup being one of them).
As a matter of principle, I don't label any of my recipes as "kid friendly" because in my house, all my recipes are "kid friendly". Now there are exceptions, especially if I can't get dinner on the table on time or if he isn't feeling well. But those instances are rare and definitely not the norm at our house. I do give him a little more flexibility at breakfast and lunch; typically giving him two options to choose from that are more kid-palatable. I try to keep his meals balanced and healthy, but still incorporate fun stuff every once in awhile, too. My main goal is to have him like a variety of food and not be afraid to branch out and try new things. This method may not be right for everyone, but it works for us. As a result, I have a little boy who will eat almost anything...vegetables included. Okay, that was kind of a tangent, but I thought I would try and explain how our 'family dinner policy' worked.
Anyway, here is the Swedish Fishsoup recipe. Don't be scared...just try it. If you like seafood and curry flavors, this will be right up your alley. Thanks Jenny, for broadening my horizons! Smaklig Mảltid!
Swedish Fishsoup
Ingredients:
400-600 grams frozen boneless cod in pieces
1 big yellow onion
2 cloves of garlic
1 tbsp butter
1 tsp yellow curry
3 tbsp tomato paste
2 cubes of fish bouillon
4 cups water
1 ¾ cup white wine
500 gram peeled precooked frozen shrimp
½ cup crème fraiche
Dill to taste
Lemon juice to taste
Black pepper to taste
Directions:
1. Defrost cod slightly and cut in bite-sized pieces.
2. Press garlic and sauté with chopped onion and curry in butter.
3. Add tomato paste, water, bouillon and wine and let it come to a boil.
4. Add fish and boil 5 min or until fish is flaky yet still firm.
5. Add black pepper, chopped dill, crème fraiche and shrimp. Heat until shrimp is thawed and warm. Serve with freshly baked bread.
Jen's Notes:
I did not have cod, so I used 2 fillets of frozen tilapia. Also, I used raw shrimp that I just added and cooked in the broth for a few minutes during the last step of the recipe (until shrimp were pink and firm). Also, I did not have fish bouillon cubes, so I substituted chicken bouillon cubes. Lastly, I used dried dill instead of fresh dill. There are several online conversion calculators that will help you convert grams to ounces. Also, you could use a food scale that calculates grams for your measurements. I did not do either...I just guessed, and my soup still tasted fantastic!
I almost forget to mention...here is the bread I baked this afternoon. It seems impressive, but I cheated. I am not good at baking, so I take short cuts with my baked goods. I just thawed and baked this frozen loaf, so we could have warm bread with our soup. This particular kind comes three loaves to a package, and can be found at the normal grocery store. The best part is that they are very inexpensive. Just thaw and bake for fresh, yummy, home-style bread. Ummmm...I love warm, pillowy, crusty, bread, served with a savory soup, on a chilly winter evening.
I will admit, when I first heard that she was making this for Cooking Club I was hesitant. Okay, scared would be a better description. I mean, when you are playing to a crowd (or demonstrating a new recipe to a diverse group of moms) you typically do not go with a seafood soup that has curry overtones. Typically, it is just too controversial and unfamiliar. I am the first to admit that I was really, really skeptical. With that said, I still went and I still tried it. I am really glad that I had an open mind, because this soup turned out to be awesome. Jenny totally won me over! This soup is full of flavor and is totally satisfying. It is quick and easy to make, delicious, and fairly healthy. Since we already ate dinner, I will just combine my review with my commentary.
When I told my husband that this is what we were having for dinner, I got some raised eyebrows. I asked him to trust me and go with it. Thankfully, he found it just as yummy as I did. My son loved it, too. He got a kick out of eating the "scrimps" in the dish.
On a side note: I was asked today how we get my son to eat so many different types of food. As you may have guessed from earlier posts, we don't make special meals or different "kid food" for my almost-three-year-old son to eat at dinner time. He eats what we eat. I subscribe to the belief that I am not a short-order cook, and I refuse to make different, special meals to suit every ones individual tastes. Also, I think it is important that kids get exposed to different foods, so they can develop a love of diverse flavors and a sophisticated palate. My son eats a lot of things that a typical three-year-old would not touch with a ten foot pole (Swedish Fishsoup being one of them).
As a matter of principle, I don't label any of my recipes as "kid friendly" because in my house, all my recipes are "kid friendly". Now there are exceptions, especially if I can't get dinner on the table on time or if he isn't feeling well. But those instances are rare and definitely not the norm at our house. I do give him a little more flexibility at breakfast and lunch; typically giving him two options to choose from that are more kid-palatable. I try to keep his meals balanced and healthy, but still incorporate fun stuff every once in awhile, too. My main goal is to have him like a variety of food and not be afraid to branch out and try new things. This method may not be right for everyone, but it works for us. As a result, I have a little boy who will eat almost anything...vegetables included. Okay, that was kind of a tangent, but I thought I would try and explain how our 'family dinner policy' worked.
Anyway, here is the Swedish Fishsoup recipe. Don't be scared...just try it. If you like seafood and curry flavors, this will be right up your alley. Thanks Jenny, for broadening my horizons! Smaklig Mảltid!
Swedish Fishsoup
Ingredients:
400-600 grams frozen boneless cod in pieces
1 big yellow onion
2 cloves of garlic
1 tbsp butter
1 tsp yellow curry
3 tbsp tomato paste
2 cubes of fish bouillon
4 cups water
1 ¾ cup white wine
500 gram peeled precooked frozen shrimp
½ cup crème fraiche
Dill to taste
Lemon juice to taste
Black pepper to taste
Directions:
1. Defrost cod slightly and cut in bite-sized pieces.
2. Press garlic and sauté with chopped onion and curry in butter.
3. Add tomato paste, water, bouillon and wine and let it come to a boil.
4. Add fish and boil 5 min or until fish is flaky yet still firm.
5. Add black pepper, chopped dill, crème fraiche and shrimp. Heat until shrimp is thawed and warm. Serve with freshly baked bread.
Jen's Notes:
I did not have cod, so I used 2 fillets of frozen tilapia. Also, I used raw shrimp that I just added and cooked in the broth for a few minutes during the last step of the recipe (until shrimp were pink and firm). Also, I did not have fish bouillon cubes, so I substituted chicken bouillon cubes. Lastly, I used dried dill instead of fresh dill. There are several online conversion calculators that will help you convert grams to ounces. Also, you could use a food scale that calculates grams for your measurements. I did not do either...I just guessed, and my soup still tasted fantastic!
I almost forget to mention...here is the bread I baked this afternoon. It seems impressive, but I cheated. I am not good at baking, so I take short cuts with my baked goods. I just thawed and baked this frozen loaf, so we could have warm bread with our soup. This particular kind comes three loaves to a package, and can be found at the normal grocery store. The best part is that they are very inexpensive. Just thaw and bake for fresh, yummy, home-style bread. Ummmm...I love warm, pillowy, crusty, bread, served with a savory soup, on a chilly winter evening.
January 10, 2009
Margherita Pizza With Whole Wheat Crust
I realized today that all of my 'pizza' blog posts are with my other pizza crust recipe (really, my friend Jen A.'s pizza crust recipe), and I have not made this whole wheat crust in quite awhile. This whole wheat crust recipe is one that I used to make all the time, before I stole...ahem!....borrowed....the other recipe from Jen (why get caught up in semantics????). Hers is definitely the quicker, easier crust to whip up when time is short; but this one is really good and fairly easy, as well.
I originally got this recipe from Cooking Light, and despite it being considered "healthy", this crust really does deliver on taste and texture. I am telling you, the folks at Cooking Light know what they are doing. They always have great tasting recipes that are good for you, and that don't taste like carpet. I love healthy food that does not sacrifice flavor. The nice thing about this crust recipe is that you get enough dough for two pizzas...one for now and one to freeze for another time. That will make a pizza night in the future half of the work!
I am inadvertently making this another vegetarian meal tonight. Not because I purposely planned it to be vegetarian, but just because I went to a movie this afternoon and did not thaw any protein items for toppings (like Italian sausage). Oops. So, instead, we are having unintentional, vegetarian, Pizza Margherita. Seriously, it does not get much easier than tomatoes, basil, cheese, and sauce. I don't think I have any pizza sauce on hand, but I do have all the ingredients to make a quick sauce from scratch. Margherita style is one of my favorite ways to have pizza, so I am looking forward to this treat!
Margherita Pizza With Whole Wheat Crust
Dough:
Cooking Light Whole Wheat Pizza Crust:
Ingredients:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 teaspoon sugar
1 1/2 cups warm water (100° to 110°)
2 1/2 to 2 3/4 cups all-purpose flour, divided
1 cup whole wheat flour
1 tablespoon olive oil
1 1/2 teaspoons salt
Cooking spray
Directions:
Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, wheat flour, oil, and salt; stir until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide in half; roll each dough half into a 12-inch circle on a floured surface.
Note: To freeze, follow directions for kneading dough and shape into 2 balls. Coat with cooking spray and place in freezer in a zip-top plastic bag. To use them, thaw overnight in the refrigerator. Cover and let rise in a warm place (85º), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Shape as instructed.
(Totals are for 1 (12-inch) Pizza Crust.)
Yield: 2 (12-inch) pizza crusts
Note: To freeze, follow directions for kneading dough and shape
CALORIES 847 (11% from fat); FAT 9.9g (sat 1.4g,mono 5.4g,poly 1.9g); PROTEIN 25.7g; CHOLESTEROL 0.0mg; CALCIUM 47mg; SODIUM 1764mg; FIBER 12.7g; IRON 10.2mg; CARBOHYDRATE 165g
Jen's Notes:
I always add flavor-enhancers to the dough mixture. Today, I added garlic powder and Italian Seasoning to the dry ingredients for a little extra zip.
Jen's Pizza Sauce:
Ingredients:
½ can of diced tomatoes
½ can of tomato paste
1 teaspoon of garlic powder
1 teaspoon of chili powder
1 teaspoon of Italian seasoning
1 teaspoon of salt
Directions:
Combine all sauce ingredients in a food processor and mix thoroughly. Top with favorite toppings and bake as directed (see below).
Margherita Pizza Toppings:
Ingredients:
1 ball of fresh whole-milk mozzarella, sliced
fresh basil leaves, chiffonade
Roma tomatoes, sliced
5-6 cloves minced garlic
Directions:
Preheat oven to 450 degrees. After dough has rested, turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan dusted with corn meal. Spread evenly with sauce. Cover with toppings in an even layer. Bake 15-20 min. Let cool 5 minutes. Cut and serve!
The Result:
Ummmm....pizza. This was so good. The dough turned out perfect and the pizza itself was so delicious. I was a little bummed because I did not realize I did not have a ball of whole milk mozzarella on hand. I adjusted my game plan, and just used regular shredded mozzarella instead. The result was still good, but the other mozzarella would have made this pizza fantastic. Also, I don't like the look of cooked fresh herbs, because they get all black and wilty. I love the vibrancy of fresh herbs, and I don't like when that freshness is tampered with! I tried to avoid the ugly herb issue by putting my fresh basil on the pizza after it was out of the oven, but the pizza was so hot it still turned the basil dark and made it a little wilty. Oh well, it still tasted nice and fresh...it just wasn't as pretty. I can't complain too much, because my pizza still earned rave reviews from around my table. Seriously, I love homemade pizza...it is so cheap and easy. Not to mention the end product is usually always better than take-out. Hooray for pizza night!!!
I originally got this recipe from Cooking Light, and despite it being considered "healthy", this crust really does deliver on taste and texture. I am telling you, the folks at Cooking Light know what they are doing. They always have great tasting recipes that are good for you, and that don't taste like carpet. I love healthy food that does not sacrifice flavor. The nice thing about this crust recipe is that you get enough dough for two pizzas...one for now and one to freeze for another time. That will make a pizza night in the future half of the work!
I am inadvertently making this another vegetarian meal tonight. Not because I purposely planned it to be vegetarian, but just because I went to a movie this afternoon and did not thaw any protein items for toppings (like Italian sausage). Oops. So, instead, we are having unintentional, vegetarian, Pizza Margherita. Seriously, it does not get much easier than tomatoes, basil, cheese, and sauce. I don't think I have any pizza sauce on hand, but I do have all the ingredients to make a quick sauce from scratch. Margherita style is one of my favorite ways to have pizza, so I am looking forward to this treat!
Margherita Pizza With Whole Wheat Crust
Dough:
Cooking Light Whole Wheat Pizza Crust:
Ingredients:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 teaspoon sugar
1 1/2 cups warm water (100° to 110°)
2 1/2 to 2 3/4 cups all-purpose flour, divided
1 cup whole wheat flour
1 tablespoon olive oil
1 1/2 teaspoons salt
Cooking spray
Directions:
Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, wheat flour, oil, and salt; stir until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide in half; roll each dough half into a 12-inch circle on a floured surface.
Note: To freeze, follow directions for kneading dough and shape into 2 balls. Coat with cooking spray and place in freezer in a zip-top plastic bag. To use them, thaw overnight in the refrigerator. Cover and let rise in a warm place (85º), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Shape as instructed.
(Totals are for 1 (12-inch) Pizza Crust.)
Yield: 2 (12-inch) pizza crusts
Note: To freeze, follow directions for kneading dough and shape
CALORIES 847 (11% from fat); FAT 9.9g (sat 1.4g,mono 5.4g,poly 1.9g); PROTEIN 25.7g; CHOLESTEROL 0.0mg; CALCIUM 47mg; SODIUM 1764mg; FIBER 12.7g; IRON 10.2mg; CARBOHYDRATE 165g
Jen's Notes:
I always add flavor-enhancers to the dough mixture. Today, I added garlic powder and Italian Seasoning to the dry ingredients for a little extra zip.
Jen's Pizza Sauce:
Ingredients:
½ can of diced tomatoes
½ can of tomato paste
1 teaspoon of garlic powder
1 teaspoon of chili powder
1 teaspoon of Italian seasoning
1 teaspoon of salt
Directions:
Combine all sauce ingredients in a food processor and mix thoroughly. Top with favorite toppings and bake as directed (see below).
Margherita Pizza Toppings:
Ingredients:
1 ball of fresh whole-milk mozzarella, sliced
fresh basil leaves, chiffonade
Roma tomatoes, sliced
5-6 cloves minced garlic
Directions:
Preheat oven to 450 degrees. After dough has rested, turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan dusted with corn meal. Spread evenly with sauce. Cover with toppings in an even layer. Bake 15-20 min. Let cool 5 minutes. Cut and serve!
The Result:
Ummmm....pizza. This was so good. The dough turned out perfect and the pizza itself was so delicious. I was a little bummed because I did not realize I did not have a ball of whole milk mozzarella on hand. I adjusted my game plan, and just used regular shredded mozzarella instead. The result was still good, but the other mozzarella would have made this pizza fantastic. Also, I don't like the look of cooked fresh herbs, because they get all black and wilty. I love the vibrancy of fresh herbs, and I don't like when that freshness is tampered with! I tried to avoid the ugly herb issue by putting my fresh basil on the pizza after it was out of the oven, but the pizza was so hot it still turned the basil dark and made it a little wilty. Oh well, it still tasted nice and fresh...it just wasn't as pretty. I can't complain too much, because my pizza still earned rave reviews from around my table. Seriously, I love homemade pizza...it is so cheap and easy. Not to mention the end product is usually always better than take-out. Hooray for pizza night!!!
January 9, 2009
PW's Favorite Sandwich and DeCio Chile Cilantro Linguine
I had a very nice surprise this morning! My blog was mentioned on foodieblogroll.com, for their weekly "Finest Foodie Friday" blog recognition. Apparently, they hand pick 5 food blogs every week to spotlight (from their 2900+ enrolled blog members)...and mine was one of them. Hooray for me! Don't worry, I won't let it go to my head. It is kinda hard to have an ego problem when your main mode of conversation all day is about the potty and Dora the Explorer. Still, it is nice to know that more than five people have actually read my blog.
Okay...moving on. Tonight is one of my favorite vegetarian meals. When the main component is cheese, what is not to love??? This is a Pioneer Woman selection that is literally one of the best sandwiches that I have ever consumed. Basically, it is a grilled cheese...but it is a special, fancy grilled cheese. Once you take a bite, you realize very quickly that it is sooooo much more than just a run-of-the-mill sandwich. Below is the link to my earlier post for this recipe.
Pioneer Woman's Favorite Sandwich
For a side dish, I thought I would improvise a pasta/veggie concoction. I have this awesome flavored pasta from a local Arizona company called DeCio Pasta. This pasta is addicting! The flavor I have on hand is Chile Cilantro, so I thought it would compliment my green chile laden sandwiches nicely. I will write a recipe plan for my pasta, but I may adjust it as I actually start cooking. I definitely want to incorporate black beans, corn, and pickled jalapenos into the dish. Aside from that, I am not sure. I need some veggies in there...so maybe green beans, or broccoli????? I guess I will just see what strikes my fancy when I start my meal prep work. I am kinda going for a Tex-Mex type of thing. I will let you know how it all turns out.
DeCio's Chile Cilantro Linguine...With A Twist
Ingredients:
1 package of DeCio's Chile Cilantro Linguine
extra virgin olive oil
salt and pepper to taste
red pepper flakes
pickled jalapeno slices
diced tomatoes
1 (15 oz) can of black beans, rinsed and drained
1 cup of frozen corn, steam cooked
1 cup of frozen broccoli or green beans, steam cooked
fresh cilantro
leftover onions and peppers (this is a maybe...it would be without the Italian Sausage)
lime juice (possibly)
chipotle pepper with Adobo sauce (just a little for a smokey spice).
Directions:
Cook pasta according to package directions. Add one or more of the other ingredients to taste. Toss with olive oil and fresh cilantro and serve.
The Result:
This was really good. There were no surprises with the sandwich...it was awesome as usual. I used 100% whole wheat bread, so it toasted a little darker than your typical "white" bread. From the photo, it almost looks as if the edges of the sandwich are a little burnt...but they weren't...I swear! The pasta turned out really yummy, as well. I pretty much stuck to my recipe plan, outlined above. I was indecisive about what type of veggie to put in the pasta, so I just used a frozen mixed vegetable blend (I steamed them first, then added them to the pasta). I think it had lima beans, corn, peas, green beans, and carrots. I also added my onions/peppers from last night, and the black beans. I totally forgot the cilantro, but I really did not miss it much. My son really, really loved the pasta dish. He kept exclaiming, "OOOOHHHHHH, noodles".
This meal was a really great vegetarian choice, but admittedly not as healthy as some of other vegetarian recipes that I have made (with all the cheese, and butter, and mayo-based spread, and all). It was still satisfying and delicious, nonetheless.
Okay...moving on. Tonight is one of my favorite vegetarian meals. When the main component is cheese, what is not to love??? This is a Pioneer Woman selection that is literally one of the best sandwiches that I have ever consumed. Basically, it is a grilled cheese...but it is a special, fancy grilled cheese. Once you take a bite, you realize very quickly that it is sooooo much more than just a run-of-the-mill sandwich. Below is the link to my earlier post for this recipe.
Pioneer Woman's Favorite Sandwich
For a side dish, I thought I would improvise a pasta/veggie concoction. I have this awesome flavored pasta from a local Arizona company called DeCio Pasta. This pasta is addicting! The flavor I have on hand is Chile Cilantro, so I thought it would compliment my green chile laden sandwiches nicely. I will write a recipe plan for my pasta, but I may adjust it as I actually start cooking. I definitely want to incorporate black beans, corn, and pickled jalapenos into the dish. Aside from that, I am not sure. I need some veggies in there...so maybe green beans, or broccoli????? I guess I will just see what strikes my fancy when I start my meal prep work. I am kinda going for a Tex-Mex type of thing. I will let you know how it all turns out.
DeCio's Chile Cilantro Linguine...With A Twist
Ingredients:
1 package of DeCio's Chile Cilantro Linguine
extra virgin olive oil
salt and pepper to taste
red pepper flakes
pickled jalapeno slices
diced tomatoes
1 (15 oz) can of black beans, rinsed and drained
1 cup of frozen corn, steam cooked
1 cup of frozen broccoli or green beans, steam cooked
fresh cilantro
leftover onions and peppers (this is a maybe...it would be without the Italian Sausage)
lime juice (possibly)
chipotle pepper with Adobo sauce (just a little for a smokey spice).
Directions:
Cook pasta according to package directions. Add one or more of the other ingredients to taste. Toss with olive oil and fresh cilantro and serve.
The Result:
This was really good. There were no surprises with the sandwich...it was awesome as usual. I used 100% whole wheat bread, so it toasted a little darker than your typical "white" bread. From the photo, it almost looks as if the edges of the sandwich are a little burnt...but they weren't...I swear! The pasta turned out really yummy, as well. I pretty much stuck to my recipe plan, outlined above. I was indecisive about what type of veggie to put in the pasta, so I just used a frozen mixed vegetable blend (I steamed them first, then added them to the pasta). I think it had lima beans, corn, peas, green beans, and carrots. I also added my onions/peppers from last night, and the black beans. I totally forgot the cilantro, but I really did not miss it much. My son really, really loved the pasta dish. He kept exclaiming, "OOOOHHHHHH, noodles".
This meal was a really great vegetarian choice, but admittedly not as healthy as some of other vegetarian recipes that I have made (with all the cheese, and butter, and mayo-based spread, and all). It was still satisfying and delicious, nonetheless.
January 8, 2009
Italian Sausage, Peppers, and Onions
Potty training has been really rocky today, so I am just going to make this post short and sweet. I found this recipe on allrecipes.com when I did a basic search for Italian Sausage and Peppers. The reviews look pretty good, and I have all the ingredients on hand. I am still doing my 'pantry challenge' until Sunday, so I am really, really trying not to run out to the store and get special ingredients for other recipes that look more enticing to me right now (holy run-on sentence, Batman!). As it is, I am sure that I am going to run out of milk soon, and I know I will have to go to the store (either tonight or tomorrow) to get that little necessity. I know for certain that dragging a partially potty-trained toddler to the supermarket sounds to me like the fifth dimension of hell. You can safely assume that I will wait until the husband gets home before I take any grocery store field trips (and more importantly, I will make sure to leave said partially potty-trained toddler with said husband at home, when I do go).
I think I will serve half hot and half sweet sausage, and I may even put some tomatoes or tomato paste into the mix...just to use up what I have in the fridge. I have some stale whole-wheat hamburger buns that need to go, so I think I will toast those to hide the staleness and call it good. This should be a pretty easy dinner, which I will totally need this evening. I am not sure what I will serve as side items, but rest assured there will be no culinary challenges tonight. Whatever I make will be a "no brainer".
Italian Sausage, Peppers, and Onions
Ingredients:
6 (4 ounce) links sweet Italian sausage
2 tablespoons butter
1 yellow onion, sliced
1/2 red onion, sliced
4 cloves garlic, minced
1-2 large red bell pepper, sliced
1-2 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup white wine
salt and pepper to taste
Directions:
1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
2. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
ALL RIGHTS RESERVED © 2009 Allrecipes.com
Jen's Notes:
I don't have dried basil, so I will substitute dried Italian Seasoning. I think that has dried basil in it anyway. The other option is to finish the dish with fresh basil, which I also have in my veggie drawer. Also, I have three different colored (green, red, yellow) peppers on hand, so my dish will be colorful. Yum...I love the taste and smell of cooked onions and peppers!!! I can't wait for dinner!!!! One more note, I am using a combo of hot and sweet Trader Joe's Chicken Sausage. We have a family of three people, so I am only cooking two links of each. More veggies and less meat is always a good thing anyway.
The Result:
Awesome! This is definitly a keeper. Absolutely easy and delish! I can't believe I actually just used the word "delish". Anyway, I nixed the fresh basil and followed the recipe otherwise. I did add about 1/2 of a can of diced tomatoes with their juice to the pan and some water. Oh, and I probably used about 1/2 cup of dry white wine. I added the sausage back in and let it all simmer and the water evaporate. Okay...maybe I didn't follow the recipe all that well. It was so yummy, and filling enough for the sandwiches to stand alone without any side items (read: I was too lazy to make side dishes). I love that this dish could be very versatile as well...the leftovers would be great on pasta or as a pizza topper. Overall, this is exactly what I was looking for in an easy Italian Sausage and Peppers one-pot meal.
I think I will serve half hot and half sweet sausage, and I may even put some tomatoes or tomato paste into the mix...just to use up what I have in the fridge. I have some stale whole-wheat hamburger buns that need to go, so I think I will toast those to hide the staleness and call it good. This should be a pretty easy dinner, which I will totally need this evening. I am not sure what I will serve as side items, but rest assured there will be no culinary challenges tonight. Whatever I make will be a "no brainer".
Italian Sausage, Peppers, and Onions
Ingredients:
6 (4 ounce) links sweet Italian sausage
2 tablespoons butter
1 yellow onion, sliced
1/2 red onion, sliced
4 cloves garlic, minced
1-2 large red bell pepper, sliced
1-2 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup white wine
salt and pepper to taste
Directions:
1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
2. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
ALL RIGHTS RESERVED © 2009 Allrecipes.com
Jen's Notes:
I don't have dried basil, so I will substitute dried Italian Seasoning. I think that has dried basil in it anyway. The other option is to finish the dish with fresh basil, which I also have in my veggie drawer. Also, I have three different colored (green, red, yellow) peppers on hand, so my dish will be colorful. Yum...I love the taste and smell of cooked onions and peppers!!! I can't wait for dinner!!!! One more note, I am using a combo of hot and sweet Trader Joe's Chicken Sausage. We have a family of three people, so I am only cooking two links of each. More veggies and less meat is always a good thing anyway.
The Result:
Awesome! This is definitly a keeper. Absolutely easy and delish! I can't believe I actually just used the word "delish". Anyway, I nixed the fresh basil and followed the recipe otherwise. I did add about 1/2 of a can of diced tomatoes with their juice to the pan and some water. Oh, and I probably used about 1/2 cup of dry white wine. I added the sausage back in and let it all simmer and the water evaporate. Okay...maybe I didn't follow the recipe all that well. It was so yummy, and filling enough for the sandwiches to stand alone without any side items (read: I was too lazy to make side dishes). I love that this dish could be very versatile as well...the leftovers would be great on pasta or as a pizza topper. Overall, this is exactly what I was looking for in an easy Italian Sausage and Peppers one-pot meal.
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