April 13, 2009
Franklin Sole and Vegetables
Franklin Sole and Vegetables
This recipe came out fantastic! It even won me a $100 bet with the Mrs. - hence the name "Franklin Sole and Vegetables (click for photo)".
It was adapted from this recipe from Ellie Krieger (a Food Network cook):
http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/flounder-and-vegetable-parcels-recipe/index.html
Ingredients
4 (4-ounce) frozen sole fillets (could work with other thin white fish fillets)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 medium zucchini (sliced into 1/8" diagonal slices)
1 medium carrot (sliced into 1/8" diagonal slices)
1 medium red bell pepper, cut julienne style
2 medium shallots (sliced into 1/8" diagonal slices)
12-16 thin asparagus tops (top 2-3 inches) - if thick cut in half
4 tablespoons dry white wine
2 tablespoons olive oil
1 lemon (sliced into 1/8" diagonal slices)
4 sprigs of fresh dill
Directions
Preheat the oven to 425 degrees F.
1. Season the fish fillets with the salt and pepper.
2. Place 1 fish fillet at the center of a piece of foil (around 12-14").
3. On top of the fish, place a equal amounts of zucchini, carrot, pepper, shallots, and asparagus.
4. Put 1/2 tablespoon of olive oil & 1 tablespoon of white wine on each fillet. Add 2-3 lemon slices and one sprig of fresh dill on each packet.
5. Seal the packets securely, leaving a little room to allow the fish to steam. Transfer the packets to a baking sheet and bake for 15 minutes.
6. Remove from foil and pour sauce on top of the fish.
Posted by cseeman at 09:09 PM | Comments (0)
March 06, 2009
Celebration Pasta
This is modified from a few different recipes that we have seen using greens with pasta. It is Pam's new favorite.
Ingredients
1 pound pasta - any will do (I like penne or rigatoni)
4 cloves garlic, chopped (or 4 teaspoons)
5 tablespoons olive oil
1/2 pound shrimp (31/40 count) - increase to taste
1 small onion, chopped
8 oz. mushrooms, whitecap, sliced
1 package fresh arugula (around 5 oz)
1 package fresh baby spinach (around 8 oz)
4-6 pieces of sun-dried tomatoes - cut into thin strips.
1 bunch fresh basil, cut into strips (you can replace with a much smaller amount of dried basil if you do not have any fresh)
2-3 tablespoons of shredded Parmesan cheese
1. Cook pasta as directed
2. Heat 2 tablespoons of olive oil over medium high heat. You will need a big pan for this as the greens need room to wilt.
3. Add 2 cloves (chopped) of garlic, cook for 30 seconds and then add shrimp. Saute the shrimp until they are pink, remove from pan and leave covered under foil to keep warm.
4. Heat 3 tablespoons of olive oil; add remaining garlic and the small chopped onion; cook for 3-4 minutes.
5. Add chopped mushrooms, cook for 4-5 minutes.
6. Add greens (arugula and spinach). Using tongs (I think that is what they are called), work the greens into the heat until it is fully coated and starting to wilt. As you are mixing, this should take just a few minutes.
7. When the greens are wilted, add sun-dried tomatoes; cook for 1 minute, then add shrimp and fresh basil.
8. Add pasta and mix in the pan, cover for around one minute.
9. Add 2-3 tablespoons of shredded Parmesan cheese and cook for around one more minute.
Posted by cseeman at 06:58 AM | Comments (0)
October 15, 2007
Maple-Roasted Chicken with Sweet Potatoes
This recipe came from Real Simple Magazine. I made it by the books, but I am going to play with it for the next time...
3-4 pounds Chicken Breasts
3 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons lite maple syrup
6-8 sprigs fresh thyme
Heat oven to 400° F.
Rinse the chicken and pat it dry. Cut off excessive skin.
Arrange the chicken and sweet potatoes in a roasting pan. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
Roast, stirring once, until the chicken is cooked through, about 1 hour, 15 minutes. Cover with foil and let rest for 10 minutes before serving.
Posted by cseeman at 08:01 PM | Comments (1)
September 24, 2007
Slow Cooker Roast (Variation)
Played with this recipe a bit and came up with a nice variation.
Ingredients:
2-3 lbs Chuck or English Roast
2 medium onions, thinly sliced (1/6" thick or so)
1 lb baby carrots or 5-6 regular carrots cleaned and sliced 1/2" thick
6-8 Red Skin Potatoes, cleaned and cut into quaters
1 package of onion soup mix (any variety)
1 can petite diced tomatoes (any variety)
1 cup of beef broth
kosher salt to taste
pepper to taste
cooking spray or olive oil
1. Place the onions in the bottom of the slow cooker.
2. Salt and Pepper (to taste) both sides of the roast.
3. In a pan over medium-high heat, heat cooking spray or olive oil and then brown the sides of the roast (about 4-5 minutes each side). Place the roast in the slow cooker.
4. Add carrots and potatoes to the slow cooker, filling the sides and above the meat.
5. Sprinkle the onion soup mix across the top of the roast. (NOTE: add dried minced onions if you would like)
6. Spread tomatoes across the top and then pour in the broth. Add additional salt and pepper if desired.
7. Turn on low and cook for 8 to 10 hours.
Posted by cseeman at 05:52 AM | Comments (0)
September 11, 2007
Beef Stew
Played with the recipe a bit...this came out totally fantastic! Best stew I ever made.
Ingredients
1.5 lbs stew meat, cut in 1 inch cubes
1 medium onion, thinly sliced
1.5 cups of baby carrots
7-8 small red potatoes, cleaned and sliced into quaters
1 package onion soup mix
1 cup beef broth
1 can petite diced tomatoes
1/2 tsp dried rosemary
3-4 tbsp flour
salt and pepper to taste
Layer the ingredients this way:
1. Add onions on the bottom of the slow cooker.
2. Dredge the meat in the flour (with salt and pepper), place meat in the slow cooker.
3. Add carrots and potatoes to the sides and top.
4. Sprinkle onion soup mix on top
5. Pour in broth & tomatoes (with liquid).
6. Cook for 8-10 hours & serve.
Posted by cseeman at 08:47 PM | Comments (0)
May 26, 2007
Sugar Glazed Salmon
This was a great recipe that I adapted from the cookbook by Cynthia Nims called "Salmon" (part of the Northwest Homegrown Cookbook Series from WestWinds Press (2005) - Picked it up at ALA Midwinter in Seattle.
Ingredients:
1 tsp olive oil
1-2 salmon fillets (about 14 oz total)
1/4 cup light brown sugar
1 tbs kosher salt
pepper to taste
1. Preheat oven to 450 degrees.
2. Get a piece of aluminum foil that will be big enough to wrap the salmon with a small air pocket.
3. Drizzle the oil on the middle of the foil. Place the salmon, skin side down, in the middle.
4. Sprinkle the salt over the salmon and add pepper to taste.
5. Spread evenly the brown sugar over the salmon. Fold up the foil to it covers the salmon and creates a light seal.
6. Cook for 20 minute or so.
Serve with rice and vegetables.
Posted by cseeman at 06:54 PM | Comments (0)
Rosemary Lemon Chicken with Mushrooms
Rosemary Lemon Chicken with Mushrooms
NOTE: This recipe was adapted from a great one from "Quick After-Work Italian Cooking" by Hilaire Walden; Fisher Books, 1995.
3 tbs olive oil
2 sprigs of fresh rosemary
1 tbs chopped garlic
4 skinless chicken breasts, flattened and lightly scored with a knife
juice and zest from one lemon plus an additional tbs of lemon juice
8 oz white mushrooms, stems removed and cut in half
kosher salt and pepper to taste
1. Heat olive oil over medium heat. Add rosemary and garlic and saute for 3 minutes.
2. Raise heat to Medium-high. Add chicken breasts and cook until lightly browned, 3-5 minutes per side.
3. Lower heat back to medium. Add lemon zest, lemon juice, salt and pepper (to taste) and mushrooms. Mix gently.
4. Cover and cook for 10-13 more minutes (turning chicken from time to time).
5. Server with juices over pasta or rice.
Posted by cseeman at 10:28 AM | Comments (0)
March 13, 2007
Lentil Stew
OK...make your Lentil jokes (see this MST 3000 entry).
This is a great low-fat and filling stew. I serve this over brown rice and it is a great lunch. Very easy to make. Could also be used as a side-dish (I suppose) in smaller portions.
Ingredients
1 cup dried lentils (use plain brown lentils and rinse them before putting in the slow cooker)
1 cup diced carrots
1 cup diced celery
1 cup diced onions
3 cloves garlic, diced
3/4-1 tsp dried basil (to taste)
3/4-1 tsp dried oregeno (to taste)
1/4 tsp dried thyme
2-3 bay leaves
2 cans of vegtable or chicken broth
1 can of petite diced tomatoes
Steps
1. Place all the items in the slow cooker and gently stir a few times.
2. Cook all day 10-12 hours on low setting.
3. Discard bay leaves and enjoy.
4. Serving suggestion, serve over brown rice (1/2 cup per serving or so).
Posted by cseeman at 08:51 AM | Comments (0)
Shepardess Pie
A variation on Shepard's Pie...this is a new favorite at home. Shepard's Pie and Chicken Pot Pie fight it out for a healthier variation.
Ingredients
3-4 cups cooked and diced chicken (great use of the chicken from the soup recipe)
1 medium onion, diced
1 tbs olive oil
1/2 tsp salt
1/4 tsp pepper
1 bag frozen peas and carrots (16 ozs)
2 jars/cans of chicken gravy (fat free works fine)
2 cups mashed potatoes
Steps
1. Preheat oven to 400 degrees.
2. Heat oil over medium high heat.
3. Add onion and cook until soft, 4-5 minutes
4. Add chicken, salt, pepper and frozen peas & carrots and stir until veggies break apart (3-5 minutes)
5. Add gravy and cook until mixed and starting to bubble (3-5 minutes)
6. Place chicken mix into round or oval caserole pan. Spread the mashed potatoes on top for the crust.
7. Cook for 35-40 minutes.
Posted by cseeman at 08:29 AM | Comments (0)
November 03, 2006
Nice Basic Roast
Adapted a recipe that I made previously. Good start...need more thought though.
Ingredients
2-2.5 lbs roast (I used Arm Roast...think any would do)
1 medium onion, thinly sliced
4 carrots, peeled and sliced or 1.5 cups of baby carrots
4 medium potatoes, scrubbed and sliced into 1/4 inch slices
1 package onion soup mix
salt and pepper to taste
1 cup beef broth
1 tsp steak spice/seasoning (use the kind that are not granulated - See McCormicks, etc.
Layer the ingredients this way:
1. Add onions on the bottom of the slow cooker.
2. Place roast in the slow cooker next with salt and pepper to taste on both sides.
3. Add onion soup mix and steak spices on top of the roast.
4. Add carrots and potatoes to the sides and top.
5. Pour in broth.
6. Cook for 8-10 hours & serve.
1 cup beef broth
1 tsp steak spice/seasoning (use the kind that are not granulated - See McCormicks, etc.
Posted by cseeman at 07:57 AM | Comments (0)
October 29, 2006
Vegetarian Hash
Whipped this up this morning. Could be on to something!
Ingredients:
3 tbs olive oil
4 scrubbed red potatoes (quartered and sliced into 1/8" pieces about the size of a quarter - leave skin on)
8 oz White Mushrooms, diced
1/2 cup Peppers (Green or Red), diced
1 tsp salt
1/2 tsp pepper
1. Heat around 2 tbs of olive oil in a saute pan over medium high
heat
2. Add potatoes and sprinkle with salt and pepper (add more to taste).
3. Saute for 10-15 minutes or until browned.
4. Add remaining tbs of oil, the mushrooms, and the peppers.
5. Saute for an additional 10 minutes.
6. Serve with eggs if desired.
Posted by cseeman at 02:59 PM | Comments (0)
October 21, 2006
Chicken Taco Filling
Chicken Taco Filling
NOTE: I found this recipe in one of those recipe magazines from the grocery store. This was from Prevention Magazines "PreventionGuide Slow Cooker Recipes (Fall 2006). It is very easy...and tastes great.
Ingredients:
3 Frozen boneless and skinless chicken breasts (around 1 1/2 pounds)
1 can diced tomatoes (with or without green chilies), undrained
1 package (1.25 oz) taco seasoning mix (low sodium is a good alternative)
Steps
1. Place chicken in the slow cooker.
2. Mix the tomatoes and taco seasoning mix and cover the chicken.
3. Cook on low for 8-10 hours.
4. When done, take two forks and shred the chicken and mix into the sauce.
You can serve as taco filling, over rice...etc.
Posted by cseeman at 12:51 PM | Comments (0)
October 01, 2006
Slow-Cooker BBQ Beef Sandwiches
Slow-Cooker BBQ Beef Sandwiches
(NOTE: I made this a while ago and stumbled on the recipe. It is great for the slow cooker. I am trying an alternative today and will post that as well. I needed the alternative when I could not find this recipe until after I got the slow cooker started!)
5 tbs dark brown sugar
3/4 tsp black pepper
2 (1-lb) flank steaks
1 cup chopped onion
1 cup tomato paste
3 tbs Worcestershire sauce
3 tbs molasses
3 tbs cider vinegar
1 tbs chili powder
1 tsp garlic powder
1 tsp dry mustard
1 tsp ground cumin
1/2 tsp salt
To serve:
submarine rolls (serves 10)
Red onion slices (optional)
Dill pickle slices (optional)
1. Combine 1 tbs brown sugar and pepper; rub over both sides of steaks.
2. Combine remaining brown sugar, onion, and next 9 sauce ingredients (through salt) in a slow cooker.
3. Add flank steaks and turn to coat
4. Cook on high setting for one hour and then low setting for 7 hours. (NOTE: I think I did this when I cooked it before. However, if you are doing this in the morning before heading off to work, you might need to adjust this a bit. I am sure that it would work with 9 hours on low, but I have not tried it!)
5. Shred the steaks with forks and mix in the sauce (it might be easier to remove the steaks, shred and return to the slow cooker.
6. Serve as desired (rolls with onions and pickles if you care).
sauce.)
Posted by cseeman at 10:17 AM | Comments (0)
September 28, 2006
Pork Tenderloin with Potatoes
We will see how good this is tonight! (NOTE: It was very good...almost excellent!) This is a simple slow cooker meal with what I had in the house this morning. The pork tenderloin was pre-seasoned "garlic and herb," but I do not think it will matter much.
Ingredients:
1 Pork Tenderloin (1.5 lbs)
8 White Potatoes (peeled and sliced into 1/2 inch pieces)
4 carrots (peeled and sliced into 1 inch pieces) (or use baby carrots)
1 can stewed tomatoes
1 package of onion soup mix
1 1/2 cup of water
1. Place cut potatoes in the bottom of the slow cooker.
2. Place the pork tenderloin on top of the potatoes. Do not cut the meat, but bend it so it will fit.
3. Add carrots, soup mix, water and tomatoes to the slow cooker.
4. Cook for 8 hours on low.
Posted by cseeman at 10:42 AM | Comments (0)
September 22, 2006
Slow Cooker Roast
Hardly worth the effort of an entry here...but this is a nice thing to get going on a Friday morning. When you get home from work, it is nice to have something waiting for you so you do not end up getting fast food!
Ingredients:
2 lbs Chuck or English Roast
1-2 medium onions, sliced 1/3" thick
3-4 carrots, sliced 1/2" thick
6-8 potatoes, peeled and sliced to 1/3" thick
1 package of onion soup mix (any variety)
2 cups of water
kosher salt to taste
peper to taste
1. Place the onions in the bottom of the slow cooker.
2. Salt and pepper (to taste) both sides of the roast and place it on the onions. Add onion soup on top of the roast.
3. Add carrots to the side and place the potatoes on top of the roast.
4. Add water and salt and pepper.
5. Turn on low and cook for 8 to 10 hours.
Posted by cseeman at 07:04 AM | Comments (0)
September 17, 2006
Roasted Turkey
Roasted Turkey
This was adapted from a recipe from Food Network and one from the Longaberger Cookbook (yep...the basket people).
1 (8 to 12 pound) turkey (frozen is fine...but hey, defrost in time)
2 tbs Rosemary (dried)
2 tbs Thyme (dried)
2 tbs Parsley (dried)
2+ tbs Kosher salt
2 tsp Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 medium vidalia or yellow onion, quartered (plus one optional onion for the bottom of the pan - see step 2)
1 head garlic, halved crosswise
6 tablespoons unsalted (3/4 stick) melted butter
1. Preheat the oven to 350 degrees F.
2. Take the giblets and neck outof the turkey. Wash the turkey and remove any excess fat. Place the turkey in a large roasting pan.
NOTE: Over the weekend, I added one thinly sliced onion on the bottom of the pan and a cup of hot water. This made a very nice gravy. Thanks mom...
3. Using half the kosher salt and pepper, put the mixture on the inside of the turkey cavity. Then stuff with fresh thyme, lemon (halved), onion (quartered), and the garlic (halved).
4. Brush the outside of the turkey with melted butter.
5. Mix the dried rosemary, thyme, parsley and remaining salt and pepper and spread over the turkey (it will stick to where the butter is). Depending on the size of the turkey, you might need more more or less spice mixture.
6. Roast the turkey (using the directions on the package). For a ten pound turkey, it cooked in around 3 hours. Baste the turkey from time to time with pan juices.
7. Remove the turkey when the indicator pops. Cover with foil and let it rest for 20-30 minutes.
Posted by cseeman at 11:13 AM | Comments (0)
September 08, 2006
Roasted Pork Tenderloin with Cornbread Crust
Roasted Pork Tenderloin with Cornbread Crust
This recipe was adapted from one on the Food Network Website that was on Sara's Secret show. I did not have sage so I used Rosemary (thanks to brother-in-law Steve). Also, I cooked it longer than it said to make sure if was very well cooked. It was excellent and even people who are not huge pork fans liked this.
Ingredients:
1 (1-pound) pork tenderloin
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 garlic cloves, minced
1 cup crumbled corn muffin
2 tablespoon bread crumbs
1/2 teaspoon dried rosemary
1/4 teaspoon dried taragon
Salt and freshly ground black pepper
2 tablespoons Dijon mustard
1. Preheat oven to 425 degrees F.
2. Pat pork dry and sprinkle with salt and pepper.
3. Heat 1 tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork on each side, about 4-5 minutes per side. Transfer to an oiled shallow baking pan.
4. Add remaining tablespoon of olive oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds.
5. Remove pan from heat and stir in crumbs, rosemary, taragon, and salt and pepper (adjust to taste).
6. Spread mustard over pork and pat seasoned crumbs onto mustard. For the crumbs that do not fit on top, put to the side of the port.
7. Roast in middle of oven until pork is no longer red or pink. This will be around 15-20 minutes depending on the thickness of the tenderloin. (I believe if you had an instant-read thermometer it would register around 140 degrees F).
8. Transfer to a cutting board, then tent loosely with foil and let stand a few minutes before slicing.
Serve with red skin potatoes and canned green beans...hey you worked hard making this!
Posted by cseeman at 08:03 PM | Comments (0)
August 30, 2006
Roasted Chicken with Green Beans, Potatoes and Olives
Roasted Chicken with Green Beans, Potatoes and Olives
This is an adaptation of the previous dish (Roasted Cod with Potatoes and Olives). I made this tonight with Chicken and it was even better! Hazah!
Recipe adapted from Martha Stewart's Everyday Foods
2 pounds red new potatoes, scrubbed and quartered
6 garlic cloves, halved lengthwise
1/2 teaspoon crushed dried rosemary
1 tablespoon plus 1 teaspoon olive oil
Coarse salt and ground pepper to taste
3 chicken breasts (skinless) - Cut in half and trimmed of fat (make sure they are not too thick)
1 pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
1 pound Green Beans (trimmed)
1 egg
flour (1/2 cup - or thereabouts)
Parmesan cheese (1/4 cup - or thereabouts)
1. Preheat oven to 450°. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake about 15 minutes.
2. Stir in the Green Beans and cook 10 more minutes until potatoes are browned.
3. Mix flour, parmesan cheese, salt and pepper. Beat the egg in a bowl and place the chicken in the bowl to coat. Coat in the flour mix.
4. Cook chicken in pan over medium high heat until browned on both sides (around 4 minutes per side).
5. Remove baking sheet from oven. Add tomatoes and olives to potatoes and green beans; stir to combine. Push vegetable mixture to one side; place cooked chicken in the middle flat on baking sheet, next to vegetables. Return to oven, and roast until chicken is fully cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer to serving platter. Serve immediately.
Posted by cseeman at 08:04 PM | Comments (0)
August 27, 2006
Roasted Cod with Potatoes and Olives
Roasted Cod with Potatoes and Olives
I made this tonight and it was fantastic. I am going to make this again, but add green beans at the halfway mark of roasting the potatoes. I am the only one here who likes tomatoes, but they help make a nice sauce. I also overdid the fish, so I want to keep it to 15 minutes.
Recipe from Martha Stewart's Everyday Foods
2 pounds red new potatoes, scrubbed and quartered
4 garlic cloves, halved lengthwise
1/2 teaspoon crushed dried rosemary
1 tablespoon plus 1 teaspoon olive oil
Coarse salt and ground pepper to taste
4 cod fillets (6 to 8 ounces each)
1 pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
Lemon wedges, for serving (optional)
1. Preheat oven to 450°. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
2. Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
3. Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.
Posted by cseeman at 08:59 PM | Comments (0)
Our Family's Meatloaf
Our Family's Meatloaf
(Originally I typed Family Meatloaf...but that sounds really gross).
Kinda simple, kinda easy...but 75% of the family loves it. Ah...sweet Chris...maybe someday you will like this as well...
Ingredients (adjust according to the amount of ground beef):
1 lb of ground beef (we almost always use Ground Sirloin...you can use ground turkey, I am sure)
1 egg (add another egg is you end up with around 1.5 lbs of beef)
1 cup bread crumbs
3/4 cup ketchup
1/2 cup warm water
1 package onion soup mix (Lipton or others...any variety).
1 tbs dried minced onion (if desired).
1. Preheat oven at 350 degrees.
2. Mix all ingredients in a bowl (do not try to mix in the loaf pan...it will not work...trust me on this one).
3. Bake for around one hour. Check the loaf before serving. If you end up with more beef, it could need a few extra minutes.
Enjoy with potatoes and a green vegetable.
Posted by cseeman at 10:18 AM | Comments (0)
August 18, 2006
Pammy's Special
I made this dish tonight. Nothing fancy, but it came out OK and was a bit like something more interesting that you could get at a chinese restaurant (as opposed to the traditional stir fry fare that I have been doing lately).
I will flesh this out later:
1 Chicken Breast, cut into thin strips, no more than 1 inch square and 1/4" thick.
1/4-1/2 pound of medium or large shrimp (peeled and deveined)
1 carrot - thinly sliced
1/2 pound mushrooms (white or baby bella's) - sliced
1 bunch of Asparagus - top 4 inches only
1 can of sliced water chestnuts
1-2 cloves of garlic or teaspoons of minced garlic
3+ tablespoons of olive oil
1 onion (medium), thinly sliced.
1-2 tablespoon of oyster sauce
heat 1 tablespoon of olive oil in high heat.
Add 1-2 cloves of garlic
Add Chicken and cook until browned (4-5 minutes). Remove from heat and place in plate.
heat 1 tablespoon of olive oil in high heat.
Add Onions (and more garlic if you want), cook for 2 minutes
Add water chestnuts, carrots & Asparagus, cook for around 4 minutes
Add mushrooms and cook for around 4 minutes
Add shrimp and cook until they turn pink (around 2 minutes). Mix with all the contents.
Add cooked chicken back to the pan and add oyster sauce.
Serves around 3-4. I will work on this! It was great with thin Asparagus.
Posted by cseeman at 09:09 PM | Comments (0)
August 06, 2006
Shrimp and Sausage with Saffron Rice
Shrimp and Sausage with Saffron Rice
From REAL SIMPLE MAGAZINE (August 2006)
NOTE: THIS IS EXCELLENT! I made this with kielbasa (healthy choice) and it was great. I bought saffron at a small mediterranean grocery store in Ann Arbor. This was much less expensive than the larger grocery stores.
2 teaspoons olive oil
8 ounces andouille sausage (or kielbasa), sliced 1/4 inch thick
1 medium yellow onion, thinly sliced
1/2 cup white wine
1 14.5-ounce can low-sodium chicken broth
12 saffron threads, crumbled
1 cup long-grain white rice
3/4 pound medium shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/3 cup frozen peas
1/2 teaspoon black pepper
3 sprigs fresh cilantro (optional)
Heat the oil in a wok or large saucepan over medium-high heat. Add the sausage and brown on both sides, about 5 minutes total. Reduce heat to medium and add the onion. Cook, stirring occasionally, for 5 minutes. Spoon off and discard all but 1 tablespoon of the fat. Add the wine and cook for 2 minutes. Add the broth, saffron, and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir the shrimp and peas into the rice, cover, and cook for 5 minutes. Remove from heat. Season with the salt and pepper. Spoon onto plates and add the cilantro (if using).
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 437(43% from fat); FAT 21g (sat 8g); SUGAR 4g; PROTEIN 29g; CHOLESTEROL 169mg; SODIUM 1,052mg; FIBER 1g; CARBOHYDRATE 29g
Kate Merker
Real Simple, AUGUST 2006
Posted by cseeman at 09:29 PM | Comments (0)
August 03, 2006
Tortilla Espanola (also Tortilla Espagnola or Tortilla de patatas)
Tortilla Espanola (also Tortilla Espagnola or Tortilla de patatas)
NOTE: This is one of my favorite things to make. Once you get the hang of this dish, it will be very easy to make and something that will be welcome for any meal! This dish is basically a Spanish potato omelette. I have heard that the word "Tortilla" in this dish comes from its circular shape, but it could also come from the fact that it will end up "cake" like. If you called this "Fred", it would still taste great.
SECOND NOTE: If you have access to one of the slicers like a mandolin, use it on the thinnest setting. It makes it much easier to make and the tastes blend nicely.
Ingredients:
-4-5 medium white potatoes, peeled and thinly sliced
-1 medium onion (yellow or vidalia), thinly sliced
-6 eggs
-3 tablespoons olive oil
-Kosher Salt and Pepper to taste
1. In a large pan, heat 2 tablespoons of olive oil over medium high heat. Add potatoes and onions and stir every few minutes. Add salt and pepper to taste. The potatoes should cook for around 15 minutes. If you have larger potatoes, you might need to take a bit longer. The potatoes and onion should not burn, but they might brown a bit.
2. In a large bowl, beat 6 eggs and add salt and pepper to taste. When potato and onion mixture is finished, add to the bowl with the eggs. Mix Thoroughly.
3. Add one tablespoon oil to a skillet over medium heat(it can be the same used in step number 1. The ideal skillet for this step will have curved sides). Let heat up and then add the potato/onion/egg mixture spread evenly into the skillet.
4. Cook over medium heat for around 6 minutes until firm on the top (you do not want to burn the bottom).
5. Take a large plate and place it over the top of the skillet. Make sure the smooth side of the plate is next to the food. Flip the skillet onto the plate. (If it falls apart, you did not cook it long enough.) Then slide it back into the skillet to cook the other side of the tortilla. Cook for an additional 4 minutes or so.
6. Remove from heat and serve. Slice with a pizza cutter and enjoy.
Posted by cseeman at 06:26 AM | Comments (0)
