Last night was my last Gourmet Pot Luck dinner in VA. I chose to bring Hors D’oeuvres and may have gone overboard, but all were delicious and I am glad I made them. The first appetizer comes from our new friend Charlotte. I had these at her house and really enjoyed them. The page from the cookbook says Easy Low Fat. It makes 20 wonderful tasting and gorgeous to look at appetizers.
Smoked Salmon Wraps
Ingredients:
4 oz thinly sliced salmon lox
¼ C whipped cream cheese spread
20 small sprigs fresh dill weed
20 fresh sugar snap peas
1 cucumber
Directions:
1. Carefully separate slices of salmon; place individually on work surface. Spread slices with thin layer of cream cheese.
2. Cut salmon into 20 strips (3”x1”) . I had 5 pieces in my package. I cut them in half vertically and then again in half horizontally. Top each strip with dill and place 1 sugar snap pea crosswise on each strip and roll up.
3. Using a sharp vegetable peeler, make ribbons of cucumber by peeling lengthwise on a washed cucumber. Curl up the cucumber and place a salmon wrap on each ribbon.
Appetizer number 2 came from our friend Jane in New Hope, PA. She said it comes from her favorite cookbook called 365 Snacks, Hors D’oeuvres & Appetizers by Lonnie Gandara and Peggy Fallon. This was so easy it will be a standard of mine. It tasted great.
Potted Pecan Shrimp
Ingredients:
1 (8oz) package cream cheese, softened
2 T minced celery
2 T beer (Jane says she does not add) I added and drank the rest
2 t grated onion
¼ t Worcestershire Sauce
1/8 t dry mustard
½ C chopped cooked shelled shrimp (1/4#)
½ C chopped toasted pecans
Directions:
1. In a bowl combine the first six ingredients. Blend well.
2. Stir in shrimp and pecans. Pack into a crock or other serving container, cover and refrigerate 1 hour or as long as 2 days.
3. Serve with crackers.
At least half of our group will not eat fish. So I pulled out an old favorite from my Williams Sonoma “Spring” Cookbook written by Joanne Weir. Makes 36 puffs. We love this appetizer.
Asparagus-Parmesan Cheese Puffs
Ingredients:
¼# asparagus spears (Take off the tough ends before weighing)
¾ C milk
5 T unsalted butter, cut into pieces.
¾ C all-purpose flour
½ t salt
¼ t cayenne pepper
3 eggs
¾ C freshly grated Parmesan cheese
½ C shredded Gruyere cheese
Butter spray
Directions:
1. Cut the asparagus spears into ¼” pieces. I cooked them in the microwave. Set aside.
2. Sift together the flour, salt, and cayenne pepper into a small bowl. In a heavy saucepan, combine the milk and butter and bring to a boil. When the milk comes to a boil and the butter is melted, remove from the heat and add the flour mixture all at once. Using a wooden spoon, beat vigorously until the mixture thickens and pulls away from the sides of the pan, about 1 minute. Transfer to a bowl. Add the eggs one at a time, beating well after each addition. Let cool for 10 minutes.
3. Preheat the oven to 400 degrees. Line two baking sheets with parchment and lightly butter the paper. I used butter spray.
4. Add the asparagus and cheeses to the cooled dough and stir to mix well. I used a teaspoon size meatball maker to evenly measure out 36 puffs on the two baking sheets.
5. Bake until golden brown. I used the convection setting and it took 20 minutes.
6. Directions say to remove from oven and serve immediately. I could not do that as we were not eating here. When I got to the house, the hostess put them in the microwave to warm.
Finally the world’s hardest appetizer, Stuffed Grape Leaves. This recipe comes from Michael Symon and is in the April Bon Appétit. I’ve never made stuffed grape leaves and I now believe that you have to be born Greek to wrap them properly. These tasted much better than the rice ones I’ve had, but were not firm and took two hands to eat. The full recipe makes 50; I cut the recipe in half. I wish I had made these the day before as they were very time consuming. I started them before I made the other three appetizers and they could have stood more time in the refrigerator.
Grape Leaves with Bulgur and Mint
Ingredients
1 ½ C whole grain quick-cooking bulgur
2 ¼ C chopped green onions (about 14)
2 C chopped plum tomatoes (about 14 oz) I used canned drained
3/4C chopped fresh dill
¾ C chopped fresh mint
½ C EVOO
1T plus 1/4C fresh lemon juice
1 t ground cumin
55 brined grape leaves from two 7-8 oz jars, drained, stems cut off if needed
1/4C EVOO
Lemon slices for garnish
Salt and pepper
Directions:
1. Combine bulgur, onions, tomatoes, chopped dill, mint, ½ C EVOO, 1T lemon juice, 1 ¼ t salt and 1t pepper in a large bowl. Let soak at room temperature for 1 hour.
2. Line the bottom of a large pot with 2 layers of grape leaves, covering bottom completely; set aside.
3. Open 1 grape leaf and lay flat, veined side down, on a work surface (if leaf is small or broken, patch with 1 additional leaf). Place 1 T bulgur filling atop center of leaf. Fold stem end of leaf up over bulgur filling, then fold in sides of leaf over filling and roll up tightly, enclosing filling completely. Tightly is harder than you think as if you put too much pressure the leaf rips. However, not tight enough, and they are not firm when done. Repeat with remaining grape leaves and filling.
4. Place filled grape leaves, seam side down, in the grape-leaf lined pot, flitting snugly together and layering filled leaves atop one another as needed.
5. Pour 6 cups of water over the grape leaves to cover generously, and then pour ¼ C lemon juice and 1/4C EVOO over. Place a pie or tart pan atop the leaves in pot; top with heavy heatproof dish and plate to weigh down.
6. Bring liquid to a simmer. Cover pot and allow grape leaves to cool in liquid to room temperature.
7. Gently remove filled grape leaves from liquid and drain on paper towels. Place on a platter, cover and chill.
8. Can be made 3 days ahead. If I ever do this again, I’d do it at least a day ahead.
I will certainly miss our group.
Monday, March 28, 2011
Friday, March 25, 2011
Un-Fried Chicken
No matter how many times you have made a recipe, you can always learn. Last night, I learned not to use boneless chicken with this recipe. I am also threw with Purdue bags of boneless chicken breasts from Costco. They are doing something to them and at their thickest, they are ¼” thick. They go from raw to shoe leather in a heartbeat.
Following is Rosie Daley’s Un-Fried Chicken from In the Kitchen with Rosie. Makes 12 pieces.
Ingredients:
Light vegetable oil cooking spray
6 chicken drumsticks, skin removed, keep in the refrigerator until ready to use
3 whole chicken breasts, halved and skin removed
(I have also done this for parties using 5# mini legs from the chicken wings)
1 cup plain nonfat yogurt or Kiefer
For the Breading:
1C dried Italian bread crumbs
1 C all-purpose flour
1 T Old Bay seasoning
½ t garlic powder
½ t Creole seasoning
1/8 t black pepper
Dash Cayenne pepper
½ t dried thyme
½ t dried basil
½ t dried oregano
Directions:
1. Keep the chicken very cold in the refrigerator until you have the breading ready. When making a whole recipe, I used to add the yogurt to the chicken in a baggie and let them sit together overnight.
2. Preheat the oven to 400 degrees.
3. Line a baking sheet with non-stick aluminum foil and spray well with the oil.
4. Combine all the breading in another baggie. Remove 2 pieces at a time and put in the coating bag and shake to coat thoroughly. Repeat until all 12 pieces are coated and in case of the breasts, placed on the baking sheet bone side down. Spray the chicken lightly with the vegetable oil.
5. Place the baking sheet on the bottom shelf of the oven and bake for 1 hour, turning the pieces every 20 minutes to allow even browning.
I have never had a failure with this recipe until last night with the skinny boneless chicken breasts. One hour would have turned them into shoe leather. The short time they required to cook, did not allow the crust to brown. Possibly a quick cook under the broiler would have been the way to not overcook the chicken and get the crust desired. But by the time the chicken were turning into shoe leather, it was too late to think of broiling them. Maybe next time, as I still have more of these breasts to use up, I will try the broiler.
I served these horrible chicken breasts with mashed potatoes and green beans. Jim and Max ate the chicken. Jim gets mad at me when I will not eat bad food. However, if the only other person in this family who likes it is the dog, what does that tell you?
Following is Rosie Daley’s Un-Fried Chicken from In the Kitchen with Rosie. Makes 12 pieces.
Ingredients:
Light vegetable oil cooking spray
6 chicken drumsticks, skin removed, keep in the refrigerator until ready to use
3 whole chicken breasts, halved and skin removed
(I have also done this for parties using 5# mini legs from the chicken wings)
1 cup plain nonfat yogurt or Kiefer
For the Breading:
1C dried Italian bread crumbs
1 C all-purpose flour
1 T Old Bay seasoning
½ t garlic powder
½ t Creole seasoning
1/8 t black pepper
Dash Cayenne pepper
½ t dried thyme
½ t dried basil
½ t dried oregano
Directions:
1. Keep the chicken very cold in the refrigerator until you have the breading ready. When making a whole recipe, I used to add the yogurt to the chicken in a baggie and let them sit together overnight.
2. Preheat the oven to 400 degrees.
3. Line a baking sheet with non-stick aluminum foil and spray well with the oil.
4. Combine all the breading in another baggie. Remove 2 pieces at a time and put in the coating bag and shake to coat thoroughly. Repeat until all 12 pieces are coated and in case of the breasts, placed on the baking sheet bone side down. Spray the chicken lightly with the vegetable oil.
5. Place the baking sheet on the bottom shelf of the oven and bake for 1 hour, turning the pieces every 20 minutes to allow even browning.
I have never had a failure with this recipe until last night with the skinny boneless chicken breasts. One hour would have turned them into shoe leather. The short time they required to cook, did not allow the crust to brown. Possibly a quick cook under the broiler would have been the way to not overcook the chicken and get the crust desired. But by the time the chicken were turning into shoe leather, it was too late to think of broiling them. Maybe next time, as I still have more of these breasts to use up, I will try the broiler.
I served these horrible chicken breasts with mashed potatoes and green beans. Jim and Max ate the chicken. Jim gets mad at me when I will not eat bad food. However, if the only other person in this family who likes it is the dog, what does that tell you?
Tuesday, March 22, 2011
Potato and Yam Soup with Bacon and Spinach
Yesterday we had nonstop moving estimators in. After the last one left at 7:30 PM, I told Jim I did not have the energy to fix a meal. Outside the gate along with the Chinese Restaurant is Thursdays, Sports Bar. I survived it, Jim loved it. Tonight we had a one pot meal. Rachael Ray would call it a Stoup. March Bon Appétit called it a soup. It serves 4- 6 as a main courseand is only 319 cal per serving, wich is more than enough to fill you up. As Jim had some emails to send, I graciously agreed to clean up; one pot, 2 bowls, two spoons. What a girl!
Ingredients:
6 slices applewood-smoked bacon (about 6 oz), cut crosswise into ½” pieces
1 large onion
2 garlic cloves, pressed
1 t dried thyme
1 14.5 oz can diced tomatoes in juice
1 10 oz yam, peeled, quartered lengthwise, cut crosswise into ½” slices
2 medium Yukon Gold potatoes, peeled, quartered lengthwise, cut crosswise into ½” slices
2 medium red-skinned potatoes, peeled, quartered lengthwise, cut crosswise into ½” slices
4-5 C low salt chicken broth
5-6 oz package of baby spinach
Salt and pepper to taste
Directions:
1. Sauté bacon in a 8 qt. pot over medium heat until crisp. Transfer to paper towels to drain.
2. Add onion to drippings in pot: increase heat to medium high and sauté until beginning to brown about 7 minutes.
3. Add garlic and thyme; stirring for about 1 minute.
4. Add tomatoes with juice and stir until almost liquid is evaporated, mine took double the time; 4 minutes.
5. Add all the potatoes and stir to coat. Add four cups of broth and bring to a full boil.
6. Reduce heat ot medium-low, cover with a lid slightly ajar and simmer until potatoes are tender, stirring occasionally, 12 minutes. (Mine took 8 minutes more) At this point I added ½ t pepper and 1 t salt.
7. Add spinach and bacon and cook until the spinach melts about 1 minute.
We really liked this meal and the clean up was wonderful. Great healthy meal for a busy day.
Ingredients:
6 slices applewood-smoked bacon (about 6 oz), cut crosswise into ½” pieces
1 large onion
2 garlic cloves, pressed
1 t dried thyme
1 14.5 oz can diced tomatoes in juice
1 10 oz yam, peeled, quartered lengthwise, cut crosswise into ½” slices
2 medium Yukon Gold potatoes, peeled, quartered lengthwise, cut crosswise into ½” slices
2 medium red-skinned potatoes, peeled, quartered lengthwise, cut crosswise into ½” slices
4-5 C low salt chicken broth
5-6 oz package of baby spinach
Salt and pepper to taste
Directions:
1. Sauté bacon in a 8 qt. pot over medium heat until crisp. Transfer to paper towels to drain.
2. Add onion to drippings in pot: increase heat to medium high and sauté until beginning to brown about 7 minutes.
3. Add garlic and thyme; stirring for about 1 minute.
4. Add tomatoes with juice and stir until almost liquid is evaporated, mine took double the time; 4 minutes.
5. Add all the potatoes and stir to coat. Add four cups of broth and bring to a full boil.
6. Reduce heat ot medium-low, cover with a lid slightly ajar and simmer until potatoes are tender, stirring occasionally, 12 minutes. (Mine took 8 minutes more) At this point I added ½ t pepper and 1 t salt.
7. Add spinach and bacon and cook until the spinach melts about 1 minute.
We really liked this meal and the clean up was wonderful. Great healthy meal for a busy day.
Sunday, March 20, 2011
Quick Chicken Potpie
Yesterday was so good. I was not doing good, but instead of going out as we had planned, Jim went out the gate to the Asian restaurant and brought home takeout. My meal was kind of bland, but Max enjoyed it today. The food is not great at this restaurant, but if you don’t feel all that good, it serves a purpose.
Tonight’s meal came from the latest Sunset magazine. It is in a section called Comfort Food Makeovers. This meal serves 6 and was very easy to assemble. It also allowed me to use up items from the freezer and the pantry. It is not long until packing for the move starts.
Ingredients:
3 T Vegetable oil, divided (I used EVOO)
1 C each chopped carrot, onion, celery and frozen peas (I had a leek for the onion)
¼ C flour
3 C milk, I used non fat
½ t kosher salt
¼ t pepper
3 cups cubed or shredded cooked chicken (I cooked up 4 chicken breasts and shredded)
2 t chopped fresh tarragon leaves (I used dry, 1/3 less)
4 C cubed sourdough bread and 3T butter (I used readymade croutons)
4 oz. shredded emmenthal cheese (I used 4 oz of mystery cheese in the refrigerator)
Directions:
1. Preheat oven to 375 degrees. Heat 2 T oil in a 4 qt. pot over medium heat. Add carrot, onion and celery and cook, stirring often until softened, about 5 minutes. Transfer to a bowl and add peas. Set aside.
2. Add remaining 1T oil to pot and add flour whisk until dry and crumbly about 30 seconds. Pour in milk ¼ C at a time, whisking well after each addition until smooth and creamy. Add reserved vegetables, chicken salt and pepper. Stir gently to combine. Spoon mixture into a 2 ½ qt. gratin dish. Sprinkle with tarragon.
3. I skipped this step as I used up readymade croutons. (Mix bread and butter together in a large bowl, tossing well to coat.) Top chicken mixture with bread cubes and sprinkle with cheese. Bake until browned and starting to bubble about 25 minutes.
We have two servings left, so it really will serve 6 normal people. I thought this was the best chicken pot pie I’ve ever had. It was light and filling at the same time. It was great to lose the pie crust. Jim served an Italian white that we bought at a wine dinner at the club called Teruzzi & Puthod. I really enjoyed it. It comes from Tuscany and the grape was not listed on the bottle. It was steely with a hint of pineapple.
Tonight’s meal came from the latest Sunset magazine. It is in a section called Comfort Food Makeovers. This meal serves 6 and was very easy to assemble. It also allowed me to use up items from the freezer and the pantry. It is not long until packing for the move starts.
Ingredients:
3 T Vegetable oil, divided (I used EVOO)
1 C each chopped carrot, onion, celery and frozen peas (I had a leek for the onion)
¼ C flour
3 C milk, I used non fat
½ t kosher salt
¼ t pepper
3 cups cubed or shredded cooked chicken (I cooked up 4 chicken breasts and shredded)
2 t chopped fresh tarragon leaves (I used dry, 1/3 less)
4 C cubed sourdough bread and 3T butter (I used readymade croutons)
4 oz. shredded emmenthal cheese (I used 4 oz of mystery cheese in the refrigerator)
Directions:
1. Preheat oven to 375 degrees. Heat 2 T oil in a 4 qt. pot over medium heat. Add carrot, onion and celery and cook, stirring often until softened, about 5 minutes. Transfer to a bowl and add peas. Set aside.
2. Add remaining 1T oil to pot and add flour whisk until dry and crumbly about 30 seconds. Pour in milk ¼ C at a time, whisking well after each addition until smooth and creamy. Add reserved vegetables, chicken salt and pepper. Stir gently to combine. Spoon mixture into a 2 ½ qt. gratin dish. Sprinkle with tarragon.
3. I skipped this step as I used up readymade croutons. (Mix bread and butter together in a large bowl, tossing well to coat.) Top chicken mixture with bread cubes and sprinkle with cheese. Bake until browned and starting to bubble about 25 minutes.
We have two servings left, so it really will serve 6 normal people. I thought this was the best chicken pot pie I’ve ever had. It was light and filling at the same time. It was great to lose the pie crust. Jim served an Italian white that we bought at a wine dinner at the club called Teruzzi & Puthod. I really enjoyed it. It comes from Tuscany and the grape was not listed on the bottle. It was steely with a hint of pineapple.
Friday, March 18, 2011
Greek Shrimp and Asparagus Risotto with Fennel Salad
We had our neighbor over for dinner tonight, and did not eat out of the freezer, but dinner was great. It again was from the Cooking Light Mix and Match Cookbook. It was a risotto accompanied by a Fennel Salad. It was delightful. Salad and risotto combined was 480 calories. Three of us were eating including Jim and we could not finish the menu for 4.
Risotto:
Ingredients:
3 C fat-free low sodium chicken broth
1 C water
2 t EVOO
2 3/4 C sweet onion
1 C Arborio Rice
2 garlic cloves
8 oz asparagus cut in ½ “slices
1# peeled, cooked and deveined medium shrimp, cut in 1” pieces (I bought cooked shrimp and removed the tail).
2 oz crumbled feta cheese
1 T chopped fresh dill
2T fresh lemon juice
¼ t salt
1/8 t ground black pepper
Directions:
1. Put broth and water in a 4 C measuring cup and warm in the microwave. You can reheat as needed, but I never find it necessary.
2. Heat oil in a large saucepan over m-h heat. Add onion to pan and sauté 5 minutes. Mine only took 4 min. Stir in rice and garlic; sauté 1 minute.
3. Add broth mixture, ½ C at a time, stirring constantly until each portion of broth is absorbed before adding the next, about 30 minutes total.
4. Next if using cooked shrimp stir in the asparagus and cook about 4 minutes. I then added the shrimp to warm about 2 minutes.
5. Remove from the heat and add the lemon juice, salt, pepper and cheese.
Salad
Ingredients:
2 T fresh lemon juice
1 T EVOO
1/4t salt
¼ crushed fennel seeds
1/8 t ground pepper
6 C torn romaine lettuce
1 C thinly slice fennel bulb
Directions:
1. Combine first 5 ingredients in a large bowl. Add lettuce and fennel; toss well to coat.
We really liked the meal and we had a good time. It was delightful outside and we had cheese and wine on the deck. After dinner we had vanilla ice cream with the wonderful Raspberry Pinot Noir Sauce that my brother bought me for Christmas. My neighbor commented that it was wonderful. Made me feel bad, I evidently had not shared the first 2 bottles that he bought me. The salad was perfectly dressed, not too heavy.
Risotto:
Ingredients:
3 C fat-free low sodium chicken broth
1 C water
2 t EVOO
2 3/4 C sweet onion
1 C Arborio Rice
2 garlic cloves
8 oz asparagus cut in ½ “slices
1# peeled, cooked and deveined medium shrimp, cut in 1” pieces (I bought cooked shrimp and removed the tail).
2 oz crumbled feta cheese
1 T chopped fresh dill
2T fresh lemon juice
¼ t salt
1/8 t ground black pepper
Directions:
1. Put broth and water in a 4 C measuring cup and warm in the microwave. You can reheat as needed, but I never find it necessary.
2. Heat oil in a large saucepan over m-h heat. Add onion to pan and sauté 5 minutes. Mine only took 4 min. Stir in rice and garlic; sauté 1 minute.
3. Add broth mixture, ½ C at a time, stirring constantly until each portion of broth is absorbed before adding the next, about 30 minutes total.
4. Next if using cooked shrimp stir in the asparagus and cook about 4 minutes. I then added the shrimp to warm about 2 minutes.
5. Remove from the heat and add the lemon juice, salt, pepper and cheese.
Salad
Ingredients:
2 T fresh lemon juice
1 T EVOO
1/4t salt
¼ crushed fennel seeds
1/8 t ground pepper
6 C torn romaine lettuce
1 C thinly slice fennel bulb
Directions:
1. Combine first 5 ingredients in a large bowl. Add lettuce and fennel; toss well to coat.
We really liked the meal and we had a good time. It was delightful outside and we had cheese and wine on the deck. After dinner we had vanilla ice cream with the wonderful Raspberry Pinot Noir Sauce that my brother bought me for Christmas. My neighbor commented that it was wonderful. Made me feel bad, I evidently had not shared the first 2 bottles that he bought me. The salad was perfectly dressed, not too heavy.
Thursday, March 17, 2011
Happy St. Patrick's Day
Today being St. Patrick’s Day, gave me a good excuse to feed Jim cabbage. Although I have in the past followed Gourmet magazine recipes for an official dinner, was not to be tonight. There was nothing too special about tonight. I’m not Irish, but I like cabbage. I bought Irish Soda bread from Wegman’s. I have, in the past, made Irish soda bread and I have to say this was better. I also bought an Irish Cheddar with Stout. I had half a head of Savoy cabbage and sautéed it with 1 piece of bacon chopped and beef broth. I thought it was a little too salty, but the beef broth did not list salt, so I am assuming it came with bacon. Jim thought it was fine. So , happy St. Patrick day all of you and to Jim cabbage quota completed.
Orzo Salad with Celery, Radishes, and Dill
Still emptying the freezer and am having fun doing it. Between my storage of pastas, rice, potatoes and beans, I just need to get veggies. So nice to walk in without a list and just buy what appeals at the moment, assuming that I can use them somehow. Last night we took out catfish and I made it the way I have described before soaked in buttermilk, dipped in cornmeal and sautéed in EVOO. I also parboiled some snap peas. The real winner was an Orzo salad from the March Bon Appetit. Keep this one on hand for summer picnics. It was delicious. It serves 8 as a side dish. I cut it in half easily and have more for tonight.
Ingredients:
2C orzo
1 ½ C very thinly sliced celery
1 pt. grape tomatoes, halved
1 bunch of radishes, trimmed, thinly sliced
2/3 C chopped fresh dill
5 T EVOO
4 T white balsamic vinegar
1 C (6 oz) crumbled soft fresh goat cheese
Directions:
1. Cook Orzo in large pot of boiling salted water until tender but still firm to bite. I did mine for 11 minutes and drained.
2. Put celery, tomatoes, radishes and dill in a large bowl.
3. Add cooled pasta.
4. Whisk oil and vinegar in small bowl. Season with salt and pepper and pour over the salad.
5. Fold in the goat cheese.
This is a great salad to have in the summer. Best pasta salad I have ever tasted.
Ingredients:
2C orzo
1 ½ C very thinly sliced celery
1 pt. grape tomatoes, halved
1 bunch of radishes, trimmed, thinly sliced
2/3 C chopped fresh dill
5 T EVOO
4 T white balsamic vinegar
1 C (6 oz) crumbled soft fresh goat cheese
Directions:
1. Cook Orzo in large pot of boiling salted water until tender but still firm to bite. I did mine for 11 minutes and drained.
2. Put celery, tomatoes, radishes and dill in a large bowl.
3. Add cooled pasta.
4. Whisk oil and vinegar in small bowl. Season with salt and pepper and pour over the salad.
5. Fold in the goat cheese.
This is a great salad to have in the summer. Best pasta salad I have ever tasted.
Tuesday, March 15, 2011
Leftover Soup and Salad
I hope during this move I do not loose whoever might be following me. We are not only eating out of the freezer, but the refrigerator and the pantry. Plus all the other things we have to do to get the move done. Almost nothing would go except the good furniture except we have to be in temporary quarters for a while. Jim was disappointed to learn that to donate the furniture we have to get it out of the house into the garage for pickup. It is like we have to hire movers to give it away. Tonight I had leftover cabbage and potato soup that I made a while back and a salad of mozzarella and tomatoes. The fresh mozzarella was amazing with the caprice (those that are dark red) tomatoes and a little raspberry vinaigrette. I shredded a small amount of iceberg lettuce to place it on. Clean up was really easy. Jim liked that.
Monday, March 14, 2011
Almost Homemade Pizza
Keep in mind we are on the verge of moving. I have been banished from my house most of the day due to the inspection. I went to Wegman’s and bought whole wheat pizza dough, already cooked Italian sausage, mushrooms, shredded mozzarella and Parmesan cheese. I had pizza sauce in the freezer (another goal, emptying the freezer). I put it together and added sliced red bell pepper to my side and that was dinner. Jim though it was the best pizza he had ever tasted. I really liked it. We have a lot leftover. I bought other things to suppliment the freezer also.
Sunday, March 13, 2011
Julia for Breakfast and leftovers for dinner
We are still eating out of the freezer, but going out more do to my health and inability to keep up with all my activities and cooking. . Friday we went to the Club for dinner. Jim liked his meal, but I felt that someone in the kitchen was very heavy handed with a salt shaker. Max enjoyed what I did not eat. Saturday morning I tried Julia’s Shirred Eggs. We took mini croissants out of the freezer (Williams Sonoma) and had them with the eggs.
Ingredients:
1 or 2 eggs per serving (We used 1)
½ T butter per serving
Salt and pepper
Directions:
1. You need a shallow, fireproof dish about 4” in diameter per serving.
2. Preheat broiler to very hot.
3. Place the dish over moderate heat and add the butter. As soon as it has melted, break the egg or eggs into the dish and cook for about 30 seconds until a thin layer of white has set in the bottom of the dish. Remove from heat, tilt dish and baste the egg with a spoon using the butter in the dish.
4. A minute or so before serving, place the dish an inch under the hot broiler. Slide it in and out every few seconds and baste the egg with the butter. In about a minute the white will be set and the yolk filled and glistening. Remove, season, and serve immediately.
These worked very well. Julia knows her eggs.
Saturday was casual and we went to friends for dinner. We had a wonderful time and wished they did not register such disappointment that we actually sold our house and we’re moving. I have planned a lovely guest room with an integral bath and a private patio. There will be a pool and for sure the food will be good. They should look as our move as a free luxury resort to visit. This morning we were again on the down low with muffins and cereal. Tonight we had left over meatballs and the basil tomato sauce on spaghetti that I had made in the summer. It was truly delicious. Now it is more important than ever that we empty these freezers.
Ingredients:
1 or 2 eggs per serving (We used 1)
½ T butter per serving
Salt and pepper
Directions:
1. You need a shallow, fireproof dish about 4” in diameter per serving.
2. Preheat broiler to very hot.
3. Place the dish over moderate heat and add the butter. As soon as it has melted, break the egg or eggs into the dish and cook for about 30 seconds until a thin layer of white has set in the bottom of the dish. Remove from heat, tilt dish and baste the egg with a spoon using the butter in the dish.
4. A minute or so before serving, place the dish an inch under the hot broiler. Slide it in and out every few seconds and baste the egg with the butter. In about a minute the white will be set and the yolk filled and glistening. Remove, season, and serve immediately.
These worked very well. Julia knows her eggs.
Saturday was casual and we went to friends for dinner. We had a wonderful time and wished they did not register such disappointment that we actually sold our house and we’re moving. I have planned a lovely guest room with an integral bath and a private patio. There will be a pool and for sure the food will be good. They should look as our move as a free luxury resort to visit. This morning we were again on the down low with muffins and cereal. Tonight we had left over meatballs and the basil tomato sauce on spaghetti that I had made in the summer. It was truly delicious. Now it is more important than ever that we empty these freezers.
Wednesday, March 9, 2011
Lobster Ravioli
Still cleaning out the freezer, I saw a photo in a magazine and just put the following together.
Ingredients:
Lobster ravioli from Costco
Béarnaise sauce from Wegmans
1# of Asparagus cut in 1” increments
Pine nuts, about 1/3 C toasted.
Chopped parsley
Directions:
1. Put the pasta water on and salt it, I use 1 T.
2. Toast the pine nuts. I use a skillet and just keep tossing them until they are lightly brown.
3. I used half a container of Béarnaise sauce and cut in chunks in a bowl.
4. When the water came to a boil I put in the asparagus and set the timer for 7 minutes. When it hit 5, I put in the ravioli. At the finish, I I drained and add the asparagus and ravioli to the serving dish with the béarnaise sauce.
5. Mixed together and added the pine nuts and parsley
Jim loved the dish and it was just enough for the two of us. We finished off the King cake with a little raspberry sorbet.
Ingredients:
Lobster ravioli from Costco
Béarnaise sauce from Wegmans
1# of Asparagus cut in 1” increments
Pine nuts, about 1/3 C toasted.
Chopped parsley
Directions:
1. Put the pasta water on and salt it, I use 1 T.
2. Toast the pine nuts. I use a skillet and just keep tossing them until they are lightly brown.
3. I used half a container of Béarnaise sauce and cut in chunks in a bowl.
4. When the water came to a boil I put in the asparagus and set the timer for 7 minutes. When it hit 5, I put in the ravioli. At the finish, I I drained and add the asparagus and ravioli to the serving dish with the béarnaise sauce.
5. Mixed together and added the pine nuts and parsley
Jim loved the dish and it was just enough for the two of us. We finished off the King cake with a little raspberry sorbet.
Chicken and Sausage Jambalaya
We celebrated Fat Tuesday for 2 reasons. One it was Fat Tuesday and the second our “house for sale” is sold. We are happy as can be. By the way, it only took 3 years. Anyway after spending the day making dog food, I really wanted to have our New Orleans style Jambalaya. I also bought a King Cake while at Giant. Surprisingly it was very good. The Jambalaya was the best I have ever tasted. I got the recipe out of March Bon Appetite. Do to the fact this is not New Orleans, I had to make some adjustments in ingredients. The recipe serves 10. That would be 10 football players. It was easy to cut in half as long as you understand that a recipe is irrelevant to most in LA. This is not French cooking. Our half I thought was gigantic, but Jim said if we had 3 that ate like him and 2 of me, it would be perfect. No one eats as much as Jim and stays that thin.
Ingredients:
12 oz applewood-smoked bacon, diced
1 ½ # smoked fully cooked sausage such as linguica, halved lengthwise and cut crosswise into ½ “ thick semi-circles. (I had to buy a very dry and cooked chorizo. I did not make semi circles but whole circles.
1 pound andouille sausage quartered lengthwise and cut into ½” cubes. (Again I just cut in half inch circles. I also used 12 oz instead of the 8 oz for my half recipe.)
¼ # tasso or smoked ham. I used Black Forest smoked ham. Cut into ½” cubes.
1 ½ # chopped onions, 4-5 cups.
2 large celery stalks, chopped
1 red bell pepper chopped
1 green bell pepper chopped
6 large boneless skinless chicken thighs cut into 1 ½” pieces (out of the freezer, yah!)
2 T paprika
1 T chopped fresh thyme. (I used dried, use 1/3red less when converting fresh to dry)
1 T chili powder
¼ t cayenne pepper
3 10 oz cans of diced tomatoes and green chilies
2 ½ C beef broth
3 C long-grain white rice
8 green onions, chopped
Chopped fresh Italian parsley
Directions:
1. I love the way the ingredients are listed in this recipe as that is the way the ingredients are added to the pot. I used a very large deep 14” skillet with a lid and oven proof handle. Treat like a Chinese meal and chop, slice and dice everything before you turn on the stove.
2. Position rack in bottom third of oven and preheat to 350 degrees.
3. Cook the bacon in a very large pot over medium-high heat until brown but not yet crisp, stirring often 8-10 minutes.
4. Add smoked sausage, andouille and ham. Sauté until meats start to brown in spots, about 10 minutes.
5. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10-12 minutes
6. Mix in the chicken. Cook until outside of chicken turns white, stirring often, 5-6 minutes.
7. Mix in the paprika, thyme, chili powder, and cayenne. Cook 1 minute
8. Add diced tomatoes with chilies and broth; stir to blend well.
9. Mix in rice.
10. Bring to a boil. Cover pot, and place in oven and bake until rice is tender and liquids are absorbed, about 45 minutes.
11. Uncover pot and mix in chopped green onions. Sprinkle the pot with chopped parsley and serve.
Jim served a Zindandel that went great with the meal.
Ingredients:
12 oz applewood-smoked bacon, diced
1 ½ # smoked fully cooked sausage such as linguica, halved lengthwise and cut crosswise into ½ “ thick semi-circles. (I had to buy a very dry and cooked chorizo. I did not make semi circles but whole circles.
1 pound andouille sausage quartered lengthwise and cut into ½” cubes. (Again I just cut in half inch circles. I also used 12 oz instead of the 8 oz for my half recipe.)
¼ # tasso or smoked ham. I used Black Forest smoked ham. Cut into ½” cubes.
1 ½ # chopped onions, 4-5 cups.
2 large celery stalks, chopped
1 red bell pepper chopped
1 green bell pepper chopped
6 large boneless skinless chicken thighs cut into 1 ½” pieces (out of the freezer, yah!)
2 T paprika
1 T chopped fresh thyme. (I used dried, use 1/3red less when converting fresh to dry)
1 T chili powder
¼ t cayenne pepper
3 10 oz cans of diced tomatoes and green chilies
2 ½ C beef broth
3 C long-grain white rice
8 green onions, chopped
Chopped fresh Italian parsley
Directions:
1. I love the way the ingredients are listed in this recipe as that is the way the ingredients are added to the pot. I used a very large deep 14” skillet with a lid and oven proof handle. Treat like a Chinese meal and chop, slice and dice everything before you turn on the stove.
2. Position rack in bottom third of oven and preheat to 350 degrees.
3. Cook the bacon in a very large pot over medium-high heat until brown but not yet crisp, stirring often 8-10 minutes.
4. Add smoked sausage, andouille and ham. Sauté until meats start to brown in spots, about 10 minutes.
5. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10-12 minutes
6. Mix in the chicken. Cook until outside of chicken turns white, stirring often, 5-6 minutes.
7. Mix in the paprika, thyme, chili powder, and cayenne. Cook 1 minute
8. Add diced tomatoes with chilies and broth; stir to blend well.
9. Mix in rice.
10. Bring to a boil. Cover pot, and place in oven and bake until rice is tender and liquids are absorbed, about 45 minutes.
11. Uncover pot and mix in chopped green onions. Sprinkle the pot with chopped parsley and serve.
Jim served a Zindandel that went great with the meal.
Monday, March 7, 2011
Supremes De Volaille A Blanc by Julia
As you may remember, I have been reading the letters between Julia and her friend Avis. It took her and her friend Simeone Beck two years to write the section on poultry. I read today about the chicken breast part and so that was tonight’s dinner, still trying to delete the freezer.
We had leftovers and had some things in the pantry to use up. So I sliced some really good tomatoes, had the leftover coleslaw and baked 2 great potatoes. With this, I served Chicken breast and cut this recipe to 3 and did not do the sauce. Serves 4, as presented, from Julia’s, Mastering the Art of French Cooking.
Ingredient:
4 boned breasts from two fryers
½ t lemon juice
¼ t salt
Pinch of pepper
A heavy, covered, fireproof casserole, about 10” in dia.
A round of waxed paper 10” in diameter and buttered on one side
4T butter
Directions:
1. Rub the breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in the casserole until it is foaming. Quickly roll the breasts in the butter and lay the buttered paper over the breasts.
2. Place in the oven for 6 minutes.
3. Mine was not done and instead of doing 2 minutes, I went for more and over cooked.
I did not make the cream sauce and should have cooked only 2 minutes longer as per Julia. Good grief, the lady spent 2 years on this chapter and I had the nerve to dought her. All and all it was very good and tomorrow we will celebrate Fat Tuesday.
We had leftovers and had some things in the pantry to use up. So I sliced some really good tomatoes, had the leftover coleslaw and baked 2 great potatoes. With this, I served Chicken breast and cut this recipe to 3 and did not do the sauce. Serves 4, as presented, from Julia’s, Mastering the Art of French Cooking.
Ingredient:
4 boned breasts from two fryers
½ t lemon juice
¼ t salt
Pinch of pepper
A heavy, covered, fireproof casserole, about 10” in dia.
A round of waxed paper 10” in diameter and buttered on one side
4T butter
Directions:
1. Rub the breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in the casserole until it is foaming. Quickly roll the breasts in the butter and lay the buttered paper over the breasts.
2. Place in the oven for 6 minutes.
3. Mine was not done and instead of doing 2 minutes, I went for more and over cooked.
I did not make the cream sauce and should have cooked only 2 minutes longer as per Julia. Good grief, the lady spent 2 years on this chapter and I had the nerve to dought her. All and all it was very good and tomorrow we will celebrate Fat Tuesday.
Sunday, March 6, 2011
Potato, Green Cabbage, and Leek Soup with Rock Fish
This was definitely a soup day. It has been raining since late last night and even though it was warm earlier, it is now cold. I made the soup from the March Bon Appétit. It says serves 6. We probably have 2 servings left over. I thought it was very filling.
Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraiche
Ingredients:
½ C crème fraiche or sour cream (I used sour cream, reduced fat)
1T fresh lemon juice
¼ t finely greated lemon peel
2 T butter, divided
1 T EVOO
6 C diced green cabbage (1/2” dice, from about ½ medium head)
3 C chopped leeks, white and pale green only
3 large garlic cloves, pressed
3 C ½” cubes peeled Yukon Gold potatoes, about 11/4 #
1 2x2 “ piece Parmesan cheese rind (optional) I had and used
1 bay leaf
6 C low-salt chicken broth
2 T chopped fresh chives for garnish.
Directions:
1. Whisk sour cream, lemon juice and lemon peel in a small bowl. Cover and chill.
2. Melt 1 T of butter with 1 T EVOO in about an 8 C pot. Add cabbage, sprinkle lightly with salt and freshly ground pepper. Sauté until cabbage is almost tender but not brown, 6-8 minutes. Using a slotted spoon, transfer 1 C cabbage to a small bowl and reserve for garnish.
3. Add an additional 1 T butter, leeks, and garlic to the cabbage. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind and bay leaf.
4. Add 6C broth and bring to a boil. Cover and simmer for 25 minutes.
5. Remove the bay leaf and the cheese rind (mine was disintegrated)
6. Using an immersion blender, puree soup until smooth. I needed to add 1 ½ t salt to make tasty. I also added about ½ t pepper.
7. Ladle into bowls. Top each serving with some of the reserved sautéed cabbage. Drizzle the sour cream mixture and top with a sprinkle of chives.
I served this with rock fish that I topped with a flavored butter, salt and pepper. I wrapped the rock fish in a Savoy cabbage leaf and used my Advantium over to cook. It was loosely based on a Halibut recipe on the same page but about 4 paragraphs shorter.
We liked the rock fish but were so, so on the soup.
Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraiche
Ingredients:
½ C crème fraiche or sour cream (I used sour cream, reduced fat)
1T fresh lemon juice
¼ t finely greated lemon peel
2 T butter, divided
1 T EVOO
6 C diced green cabbage (1/2” dice, from about ½ medium head)
3 C chopped leeks, white and pale green only
3 large garlic cloves, pressed
3 C ½” cubes peeled Yukon Gold potatoes, about 11/4 #
1 2x2 “ piece Parmesan cheese rind (optional) I had and used
1 bay leaf
6 C low-salt chicken broth
2 T chopped fresh chives for garnish.
Directions:
1. Whisk sour cream, lemon juice and lemon peel in a small bowl. Cover and chill.
2. Melt 1 T of butter with 1 T EVOO in about an 8 C pot. Add cabbage, sprinkle lightly with salt and freshly ground pepper. Sauté until cabbage is almost tender but not brown, 6-8 minutes. Using a slotted spoon, transfer 1 C cabbage to a small bowl and reserve for garnish.
3. Add an additional 1 T butter, leeks, and garlic to the cabbage. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind and bay leaf.
4. Add 6C broth and bring to a boil. Cover and simmer for 25 minutes.
5. Remove the bay leaf and the cheese rind (mine was disintegrated)
6. Using an immersion blender, puree soup until smooth. I needed to add 1 ½ t salt to make tasty. I also added about ½ t pepper.
7. Ladle into bowls. Top each serving with some of the reserved sautéed cabbage. Drizzle the sour cream mixture and top with a sprinkle of chives.
I served this with rock fish that I topped with a flavored butter, salt and pepper. I wrapped the rock fish in a Savoy cabbage leaf and used my Advantium over to cook. It was loosely based on a Halibut recipe on the same page but about 4 paragraphs shorter.
We liked the rock fish but were so, so on the soup.
Poached Eggs with Creamy Brussels Sprouts and Bacon
You’ve got to be kidding me! Brussels Sprouts for breakfast! Technically it was brunch. Jim hung his head and said a prayer, “Lord if I have to eat vegetables, make it carrot cake for breakfast next time.”
He did admit to liking it and said, “See I finished my plate.” One thing that I think would improve it, is to only add one T of vinegar to the Brussels sprouts. This recipe, from Fine Cooking, serves 4 but was easily cut in half.
Ingredients:
1 t + 2 T cider vinegar (see note above)
8 slices of bacon cut crosswise ¼ “thick
4 slices country-style bread, halved diagonally
2 T unsalted butter, softened
1 large shallot, minced
10 oz. Brussels sprouts, trimmed and shredded (use the slicing blade on a food processor)
2/3 C heavy cream
Sald and pepper
8 large eggs
Parmigianino-Reggiano for garnish
Directions:
1. I toasted my bread in the toaster, but the recipe calls for you to butter the bread and bake it in a 350 degree oven for 10 minutes. Cut bread on the diagonal and plate.
2. Fill a 12” skillet with 1 ½” deep with water and add 1t vinegar. Bring water to a simmer.
3. Meanwhile start the bacon in a 10” skillet. Cook until brown and crisp about 7 minutes. Retain 1T of the bacon grease and add IT butter. Add the shallots and cook for about 2 minutes until softened. Add the Brussels sprouts, vinegar, cream, 1/3 C water and ¼ t each salt and pepper. Cover and cook for 7 minutes.
4. While the sprouts cook poach the eggs until the whites are completely opaque, but the yellow still soft. Remove with a slotted spoon to a paper towel.
5. To plate, add a poached egg on top of each toast triangle then the sprouts evenly divided. Sprinkle with the bacon and Parmigianino cheese.
I thought it was delicious.
He did admit to liking it and said, “See I finished my plate.” One thing that I think would improve it, is to only add one T of vinegar to the Brussels sprouts. This recipe, from Fine Cooking, serves 4 but was easily cut in half.
Ingredients:
1 t + 2 T cider vinegar (see note above)
8 slices of bacon cut crosswise ¼ “thick
4 slices country-style bread, halved diagonally
2 T unsalted butter, softened
1 large shallot, minced
10 oz. Brussels sprouts, trimmed and shredded (use the slicing blade on a food processor)
2/3 C heavy cream
Sald and pepper
8 large eggs
Parmigianino-Reggiano for garnish
Directions:
1. I toasted my bread in the toaster, but the recipe calls for you to butter the bread and bake it in a 350 degree oven for 10 minutes. Cut bread on the diagonal and plate.
2. Fill a 12” skillet with 1 ½” deep with water and add 1t vinegar. Bring water to a simmer.
3. Meanwhile start the bacon in a 10” skillet. Cook until brown and crisp about 7 minutes. Retain 1T of the bacon grease and add IT butter. Add the shallots and cook for about 2 minutes until softened. Add the Brussels sprouts, vinegar, cream, 1/3 C water and ¼ t each salt and pepper. Cover and cook for 7 minutes.
4. While the sprouts cook poach the eggs until the whites are completely opaque, but the yellow still soft. Remove with a slotted spoon to a paper towel.
5. To plate, add a poached egg on top of each toast triangle then the sprouts evenly divided. Sprinkle with the bacon and Parmigianino cheese.
I thought it was delicious.
Thursday, March 3, 2011
Pork Burgers, French Fries and Coleslaw
Today should have been a class day, but it was Spring Break for the instructor’s daughter, so I played bridge with real people at Piedmont. The Bridge group has lunch, so I was not real interested in dinner when I came home. So, still eating out of the freezer, I defrosted the last of the pork burgers, made some coleslaw from the leftover tostadas night and baked French fries.
The pork burgers were again fabulous and for the first time I cooked them inside and I thought they tasted better. The French fries that I mentioned for NYE are OreIda Fast Food French fried potatoes. They taste better than any fries I have ever had. I made the dressing for the coleslaw from Penzeys Green Goddess dressing base. You mix it with yoghurt instead of mayo. We needed to add salt. Easy meal out of the freezer; we have many to go.
The pork burgers were again fabulous and for the first time I cooked them inside and I thought they tasted better. The French fries that I mentioned for NYE are OreIda Fast Food French fried potatoes. They taste better than any fries I have ever had. I made the dressing for the coleslaw from Penzeys Green Goddess dressing base. You mix it with yoghurt instead of mayo. We needed to add salt. Easy meal out of the freezer; we have many to go.
Pork and Vegetable Stir-Fry with Cashew Rice
Last night’s stir fry was very good. I could have used more veggies. I had 8 oz of snap peas and would have liked more. I am still cooking out of Mix and Match, Cooking Light book. This recipe is 460 calories and serves 4.
Ingredients:
3/4 C uncooked long-grain rice
1/3 C chopped green onions
¼ C dry roasted cashews, salted and coarsely chopped
½ t slat
2/3 C fat-free lower sodium chicken broth
2T cornstarch, divided
3 T lower-sodium soy sauce, divided
2 T honey
1# pork tenderloin cut into ½” cubes ( I used boneless pork chops from Costco)
1T canola oil, divided
4oz. sliced mushrooms
1 C chopped onion
1 T grated peeled fresh ginger
2 garlic cloves, minced
6oz sugar snap peas, trimmed
1 red bell pepper chopped
Directions:
1. Cook your rice according to the directions. I use Roses Rice, soak for 1 hour, turn burner on high until the water boils, turn to low and cover. Cook on low for 10 minutes. Stir in green onions, cashews, and salt. Set aside and keep warm.
2. Combine broth, 1 T cornstarch, 2 T soy sauce, and honey in a small bowl, and set aside.
3. Combine pork, 1 T cornstarch and soy sauce in a bowl, tossing well to coat.
4. Heat 2 t oil in a nonstick wok over high heat. Add pork, sauté 4 minutes or until browned. Remove to a pan.
5. Add remaining 1 t oil to pan. Add mushrooms, chopped onion; sauté 2 minutes. Stir in ginger and garlic; sauté 30 seconds. Add peas and bell pepper and sauté 1 minute. Stir in pork and sauté to warm.
6. Add broth mixture to pan. Bring to a boil; for about 2 minutes until the sauce is thick.
7. Serve over the cashew rice.
We had very little left which Max will enjoy added to his food tonight.
Ingredients:
3/4 C uncooked long-grain rice
1/3 C chopped green onions
¼ C dry roasted cashews, salted and coarsely chopped
½ t slat
2/3 C fat-free lower sodium chicken broth
2T cornstarch, divided
3 T lower-sodium soy sauce, divided
2 T honey
1# pork tenderloin cut into ½” cubes ( I used boneless pork chops from Costco)
1T canola oil, divided
4oz. sliced mushrooms
1 C chopped onion
1 T grated peeled fresh ginger
2 garlic cloves, minced
6oz sugar snap peas, trimmed
1 red bell pepper chopped
Directions:
1. Cook your rice according to the directions. I use Roses Rice, soak for 1 hour, turn burner on high until the water boils, turn to low and cover. Cook on low for 10 minutes. Stir in green onions, cashews, and salt. Set aside and keep warm.
2. Combine broth, 1 T cornstarch, 2 T soy sauce, and honey in a small bowl, and set aside.
3. Combine pork, 1 T cornstarch and soy sauce in a bowl, tossing well to coat.
4. Heat 2 t oil in a nonstick wok over high heat. Add pork, sauté 4 minutes or until browned. Remove to a pan.
5. Add remaining 1 t oil to pan. Add mushrooms, chopped onion; sauté 2 minutes. Stir in ginger and garlic; sauté 30 seconds. Add peas and bell pepper and sauté 1 minute. Stir in pork and sauté to warm.
6. Add broth mixture to pan. Bring to a boil; for about 2 minutes until the sauce is thick.
7. Serve over the cashew rice.
We had very little left which Max will enjoy added to his food tonight.
Wednesday, March 2, 2011
Tilapia Tostadas with Roasted Corn Relish
I love fish tacos. Keeping the tortilla flat allows for more stuffing. This was to be made with Tilapia, but I had catfish in the freezer, so I substituted. This dish yields four servings. We have one serving left. They were very filling, Jim only ate for 2. It is noted that corn tortillas contain about half the fat and calories and ¼ the sodium of the same sized flour tortilla. Gee I actually prefer something that is better for me.
Ingredients:
½ C reduced-fat sour cream
¼ C green salsa
Cooking spray
1C yellow corn kernels
¼ C finely chopped red bell pepper
¼ C finely chopped red onion
11/2t minced seeded jalapeno pepper ( I used jalapeno peppers in a jar. They have more heat like the ones we used to get in CA.)
¾ t salt, divided
1 C diced peeled avocado
2t fresh lime juice
1 ½ # tilapia fillets, cut into 2” pieces
1/4t freshly ground black pepper
1/3C yellow corneal
1T canola oil, divided
8 (6”) corn tortillas
1 C packaged slaw
Directions:
1. Combine sour cream and salsa.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, bell pepper, onion, jalapeno and ¼ t salt to pan; sauté 5 minutes, stirring occasionally. Remove mixture from pan; wipe pan clean with paper towels. Combine the avocado and juice; toss gently. Stir avocado mixture into corn mixture.
3. Preheat broiler.
4. Sprinkle fish evenly with remaining ½ t salt and black pepper. Place cornmeal in a shallow dish; dredge fish in corneal. Heat 1 ½ t oil in pan and over medium heat. Cook half the fish at a time. Do not crowd the skillet; 3 min. side one and 2 min. side two.
5. Repeat oil and the remaining fish.
6. Coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on baking sheets; broil 2 minutes on each side or until crisp. I did 4 at a time in batches.
7. Place 2 tortillas on 4 plates. Arrange 2 T slaw on each tortilla. Divided fish evenly among tortillas; top each serving with equally divided corn relish and the sour cream mixture.
Each serving is 470 calories. Jim served a Viansa Sauvignon Blanc It was very good.
Ingredients:
½ C reduced-fat sour cream
¼ C green salsa
Cooking spray
1C yellow corn kernels
¼ C finely chopped red bell pepper
¼ C finely chopped red onion
11/2t minced seeded jalapeno pepper ( I used jalapeno peppers in a jar. They have more heat like the ones we used to get in CA.)
¾ t salt, divided
1 C diced peeled avocado
2t fresh lime juice
1 ½ # tilapia fillets, cut into 2” pieces
1/4t freshly ground black pepper
1/3C yellow corneal
1T canola oil, divided
8 (6”) corn tortillas
1 C packaged slaw
Directions:
1. Combine sour cream and salsa.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, bell pepper, onion, jalapeno and ¼ t salt to pan; sauté 5 minutes, stirring occasionally. Remove mixture from pan; wipe pan clean with paper towels. Combine the avocado and juice; toss gently. Stir avocado mixture into corn mixture.
3. Preheat broiler.
4. Sprinkle fish evenly with remaining ½ t salt and black pepper. Place cornmeal in a shallow dish; dredge fish in corneal. Heat 1 ½ t oil in pan and over medium heat. Cook half the fish at a time. Do not crowd the skillet; 3 min. side one and 2 min. side two.
5. Repeat oil and the remaining fish.
6. Coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on baking sheets; broil 2 minutes on each side or until crisp. I did 4 at a time in batches.
7. Place 2 tortillas on 4 plates. Arrange 2 T slaw on each tortilla. Divided fish evenly among tortillas; top each serving with equally divided corn relish and the sour cream mixture.
Each serving is 470 calories. Jim served a Viansa Sauvignon Blanc It was very good.
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