July 18, 2008
Curried Chicken Salad
Been a while! Love this recipe - but loved it more with some changes.
Adapted from a recipe at Cooking.com
INGREDIENTS
2-3 tablespoons chutney
1/3 cup light mayonnaise
1/2 teaspoon curry powder (or a little more to taste)
1/2 cup raw sliced almonds (or chopped whole almonds)
2 cups chopped cooked chicken
1 1/2 cups 2 red or green grapes, quatered
1. In a small mixing bowl stir together chutney, light mayonnaise, and curry powder.
2. In a large bowl combine chicken, grapes, and chopped almonds. Add mayonnaise mixture and mix well. Cover and chill for 2 to 24 hours.
That's it!
Posted by cseeman at 09:48 PM | Comments (0)
July 15, 2007
Roasted Rosemary Potato Wedges
NOTE: This recipe came from Busch's Grocery Store in the Ann Arbor Area. Very nice side dish. They have more recipes on their site.
Ingredients:
1 pound baby red potatoes
3+ tablespoons of olive oil
1/2 tsp of fresh rosemary, chopped (you can replace with dried)
kosher salt and pepper to taste
1 tsp of dried parsley
1. Preheat oven to 400 degrees F.
2. Scrub potatoes. If using baby red potatoes, cut them in half. (NOTE: if you are using full-size redskin potatoes, slice them in wedges - about 8 per).
3. Toss the potatoes with olive oil, rosemary, parley, kosher salt and pepper.
4. Place potatoes in baking disk or baking sheet.
5. Bake for 20-25 minutes until golden brown and tender.
NOTE: If using fresh parsley, mix in at the end.
Posted by cseeman at 08:05 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)
November 26, 2006
Crushed Baby Red Potatoes
(This is adapted from a recipe from Martha Stewart Living. I have not tried it yet...so this is all on spec!)
Ingredients:
1 pound Baby Red Potatoes (Scrubbed)
2 tbs Olive Oil
1 tsp kosher salt
additional salt and pepper to taste
2 tbs chopped parsley (fresh) (or 1 tsp dried parsley)
1. In a tall saute pan, bring water to boil (enough to cover the potatoes). Add 1 tsp of salt and the poatoes. Reduce heat to medium and simmer the poatoes for around 15-20 minutes. Cook until fork tender.
2. Drain the potatoes and let cool for 5 minutes.
3. Lighthly crush the potatoes.
4. Heat the oil in medium high heat. Cook the potatoes in the oil, 4-5 minutes a side. Season to taste with salt and pepper. Add parsley at the end.
Posted by cseeman at 10:43 PM | Comments (0)
November 19, 2006
Green Beans with Caramelized Onions and Almonds
Green Beans with Caramelized Onions and AlmondsFoodTV
NOTE: Adapted from a Tyler Florence recipe on the Food Network website.
This was excellent with our early Thanksgiving Dinner last night.
Ingredients:
Kosher salt (to taste)
1 - 1 1/2 pounds green beans, trimmed of stem end
1/2 cup skin on sliced almonds
5 tablespoons olive oil
3 medium onions, sliced very thin (around 1-1 1/2 cups)
1/2 teaspoon ground thyme
Freshly ground black pepper
1. Fill a high sided skillet (or wok) with water (enough to cover the beans) and bring to a boil.
2. Add a big pinch of salt and the green beans. Cook for about 5 minutes.
3. Drain the beans and then run them under some cold water to stop them from cooking. Set beans to the side.
4. Dry the skillet and toast the almonds over medium heat (3-5 minutes until golden). Set with beans.
5. Heat olive oil on medium high heat and add the onions (with salt and pepper to taste). Stir frequently until the onions caramelize (around 20 to 25 minutes).
6. Add the thyme, and cook for another 5 minutes. Then add the cooked beans and almonds and combine for a few minutes. Then serve!
Posted by cseeman at 07:41 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)
September 17, 2006
Garlic Mashed Potatoes
Garlic Mashed Potatoes
NOTE: We were having Thanksgiving in September (why not) and I was making the meal. We actually like the boxed mashed potatoes, but my wife said we could not do that for a nice family meal! Found this recipe on the Food Network site and adapted it a bit. They were great!)
1-2 heads garlic (to taste), top sliced off
2+ tablespoons olive oil
8 to 10 white potatoes, peeled and quartered (about 3 pounds)
1+ tablespoon salt
1 cup milk, warm
3/4 stick butter or margerine, softened
Salt and black pepper, to taste
1. Preheat oven to 400 degrees F.
2. Place the cut garlic bulb(2) on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened.
3. Put the cut potatoes in a large stockpot, cover with cold water, and add salt.
4. Bring to potates to a boil, then simmer until the potatoes are fork tender, about 30 minutes. Drain well in a colander.
5. Mash the potatoes (use what you have...a wooden or plastic spoon, a potato masher, potato ricer or food mill) in a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy.
6. Squeeze the roasted garlic bulb(s) out of the skins adding the garlic pulp to the potatoes.
7. Beat again; season with salt and pepper.
Posted by cseeman at 07:20 AM | 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)
