| Skirt steak salad with wilted greens, tomato, avocado, and lime by Erica March 31, 2009 |
| http://www.go-at-home.com/recipeDetail.asp?recipeI D=850 Used way less oil. Everyone needs to get that cookbook ("Everyday Mexican" by Rick Bayless) |
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| Molly's Greek Lamb Crockpot by Becky March 31, 2009 |
Thanks to Molly Rapozo for sharing this recipe with me!
Prep Time: 35 minutes
Cook: 5-6 hours on low or 2.5-3 on high
1 tsp salt
1/2 tsp dried rosemary, crushed
1/2 tsp dried marjoram, crushed
1/4 tsp dried thyme, crushed
1/2 tsp finely shredded lemon peel
1/4 tsp ground black pepper
1/8 tsp crushed red pepper
6 lamb chops *see note, below
1 15-oz can cannellini beans, drained
1 14.5-oz can diced tomatoes, undrained
1 large onion, cut into thin wedges
1/3 cup Kalamata olives, chopped
1 tablespoon lemon juice
2 cloves garlic, minced
1. In a small bowl, combine 1/2 tsp of the salt and the spices. Sprinkle herb mixture on lamb chops; rub in with your fingers.
2. Place chops, beans, tomatoes, onion, olives, lemon juice, garlic, and remaining salt into slow cooker.
3. Cover and cook.
*The original recipe called for 6 loin chops but I used 2 of the less pricey - and larger - blade chops. To me, the real benefit of the crockpot is being able to take a cheaper cut of meat and make it beautifully tender and juicy. I trimmed the fat off the edges before cooking and then skimmed the fat off of the cooking liquid afterwards.
I made some pasta shells to serve this over, and tossed some kale into the boiling water for the last few minutes of cooking for maximum efficiency! |
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| Easy Healthy Meatloaf by Nancy March 31, 2009 |
2 1/2 lb ground turkey (99% fat free)
1 pkg Lipton Onion Soup Mix
3/4 c warm water
3/4 c Egg Beaters
1/2 c Catsup
2 c Soft bread crumbs (3-4 slices whole grain)
Mix onion soup with water. Add to meat. Add all other ingredients. Put in large loaf pan. Bake 1 hour 15 min at 350 degrees. |
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| Chicken and Cornmeal Dumplings by Becky March 30, 2009 |
I'm fighting a cold, so unfortunately I have no energy for a flowery description...
Made your basic chicken stew with leeks, mushrooms, celery, carrots, chicken breast, peas, and herbs.
Topped with Cornmeal Dumplings.
Mix together in bowl:
2/3 cup flour
1/3 cup cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Combine in a microwave-proof container:
1/2 cup milk
1-1/2 tablespoons butter
Heat until the milk is just warmed and the butter melts. Pour into dry ingredients and stir together gently. Drop by tablespoonful into simmering stew. Cover and simmer about 15 minutes, until dumplings are plump and cooked through.
Makes 6 large dumplings. |
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| Lima Bean and Porcini Soup by Erica March 30, 2009 |
| http://www.nytimes.com/2009/02/25/dining/251srex.h tml?_r=2&ref=dining |
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| DT upgrades by Chris March 30, 2009 |
| The app is taking some heavy refinement to handle the new new newsfeed facebook system, please stand by. |
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| DT Upgrades: Publisher Functionality by Chris March 30, 2009 |
| Hello there DT has been upgraded to handle the new functionality of the new new facebook newsfeed system. After publishing a dinner, you're asked to 'click the big blue button' -- this will launch the publisher popup asking you the usual "What's on your mind'. Your dinner photo (if present) will appear below with the title and a snippet of the dinner text. If all is successful, your dinner will appear in all of your friends' newsfeeds. I know, this is kinda weird, but this is how the great facebook requires newsfeeds from apps to be published now - more user control. As it took forever to figure out and implement, the functionality may be kind of sketchy; please let me know if you run into any roadblocks or experience any errors. Chris |
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| Lemon Pepper Chicken by Lara March 29, 2009 |
| already marinated lemon pepper chicken.. sauteed up in a pay with a little olive oil. served up with saffron rice (yellow rice as we call it) and steamed broccoli. |
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| by Sheila March 29, 2009 |
Sweet and Sour Meatloaf
Julienne potatoes
corn |
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| Breakfast by Laura March 29, 2009 |
Whole wheat pancakes topped with cherry compote.
Special thanks go out to Lara for sending me a jar of Cornelia's Garden - Cherry Compote. Oh. My. God. This stuff is incredible!!! Thanks again, Lara! |
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| Flo's Meatloaf by Donna March 29, 2009 |
| Mimi has a Sweet & Sour Meatloaf recipe that is excellent. The secret is the sauce that is cooked and poured over the meatloaf in the last few minutes of baking. This recipe has been passed down to the family through the years. |
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| Chicken in Wine Sauce by Brittany March 26, 2009 |
Chicken in whole wheat wine sauce
Whole wheat pasta
Caramelized brussel sprouts
Grapes for dessert |
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| Beef Stew by Lara March 26, 2009 |
posting this now made me realize - i forgot to add the mushrooms and peas!!!
regular ol crockpot stew served over freshly made mashed potatoes. |
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| Baked Falafel Open-Faced Sandwich with Tomato-Lentil Couscous by Victoria March 25, 2009 |
| Mike had his closed-face. I usually deep fry the falafel, but tried baking this time both because it is healthier and because it does not make such a big mess. The last few times I deep fried, the falafel fell apart in the hot oil. The baked version is healthier and easier so I will probably keep doing it this way, but I do miss the crispy deep fried goodness. |
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| The Perfect Threesome by Becky March 25, 2009 |
Pork chops, polenta, and collard greens.
I have no idea why, but in my mind, these three (with the possible substitution of mustard greens for collards) are married in culinary bliss. The fat of the chops, the creaminess of the polenta, and the bitterness of the greens - and let's not forget about the deliciousness of the savory pan sauce drizzled over all of it - creates for me a foodgasm that cannot be brought on by any lover, "adult novelty", or Betty Dodson self-love technique.
Pan-fried pork chops, cooked to 160 degree perfection
Polenta, stirred until volcanic, topped with cheese and broiled
Collard greens braised with garlic and olive oil
Pan sauce - after frying the chops, throw a little wine in the pan, deglaze, reduce, drizzle. (Saute up some shallots before adding the wine and whisk in butter at the end if you are feeling frisky.)
(One of my friends once told me she doesn't like to use the word "mouthfeel" to describe food, as it is too sexual. To me, food IS sensual.) |
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| Safeway BBQ Chicken Pizza by Lara March 25, 2009 |
not good.
not bad.
just cardboard-y.
meh. didn't feel like cooking. |
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| Stuffed Shells by Jennifer March 25, 2009 |
| Stuffed shells with garlic bread, and a spring salad topped with feta cheese and grape tomatoes. |
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| baked cod by Lori March 25, 2009 |
baked cod over wild rice pilaf with spinach, parmesan and walnuts ,peas..
I need a decadent dessert,, this is too healthy |
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| Orangey Salmon by Lara March 24, 2009 |
i forgot to cut the OJ with water while it simmered up in the pan.. oooops. but not all was lost - it was just extra orangey!
added a pat a butter - i love butter - and let the salmon pieces poach in the OJ... it reduced down to a nice smooth sauce.
mic'd steam veggies - these are SUCH a time saver for a mom. i'd like to think they have more nutritional value than they probably have - but hey - we're eating veggies at least!
leftover 'suddenly salad' pasta salad with mozzarella sliced up. |
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| Crockpot White Chili by Becky March 24, 2009 |
I guess it's called "white" chili because it doesn't have tomatoes and is typically made with white beans, but mine was a lovely greenish brown color...
I've tried the white chili recipe from the Rival cookbooklet, but decided it was missing the tang of tomatillos I use in my stovetop version. So, I decided to see if I could adapt that for crockpot cookery. Success!
Here's how I did it:
- Brown skinless dark chicken pieces in a large skillet (I used 2 each wings, drumsticks, and thighs - I think breasts would dry out during the long cooking). Place in bottom of crockpot. Turn on LOW.
- In the same skillet, saute 1 chopped onion and 1/2 a chopped bell pepper. When they are beginning to brown, add about 8 chopped tomatillos. Saute a few minutes longer, until veggies are just beginning to soften.
- Add a teaspoon of ground cumin, a half teaspoon of ground coriander, and a half teaspoon of Mexican oregano. (I find this in little bags in the Mexican foods section at Fred Meyer, or at the Mexican Grocery. If you can't find it, use regular oregano and thyme mixed.)
- Transfer sauteed veggies to crockpot, on top of chicken.
- Add 2 cans of drained beans, 1 tiny can of roasted jalapenos (or green chiles), 1/2 teaspoon salt, and 1 cup water.
- Cook on LOW until the chicken is tender. Remove chicken from cooker and remove from bones. Return to pot and adjust seasonings.
- Stir in fresh chopped cilantro. Serve topped with shredded cheese if desired.
Buen provecho! |
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| A Summer Meal on a Chilly Evening by Christie March 24, 2009 |
Salmon Over Field Greens with Creamy Dill Dressing
Warm Focaccia Bread, Sicilian Spice Dipping Oil
This was a light, fresh dinner that made me wish I could eat it while sitting outdoors in a warm breezy dusk. I've never cooked salmon before and it turned out to be pretty simple and quick. It's my favorite fish, so maybe I will incorporate it into dinner more often. The homemade dressing was tangy with a little kick, and the flavor of dill always reminds me of summer.
Focaccia bread is best right out of the oven. I've made it with herbs in the dough before, but for this meal, I let the flavors of the olive oil dominate. I replaced some of the olive oil in the recipe with garlic oil, which gave the bread a bit richer flavor. |
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| Cheese and Onion Quesadillas with Black Beans by Victoria March 24, 2009 |
| And sour cream and salsa, of course. This is one of my favorite superfast meals. |
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| My Big Fat Greek Feast by Heather March 24, 2009 |
Rosemary and garlic leg of lamb, roasted @ 400* for 3 hrs to a perfect medium rare. Served with garlic and dill new potatoes and "Greek" salad, tossed with kalamatas, feta, and balsamic vinaigrette. Homemade spanakopita with spinach and feta.
Highlight was the fresh-squeezed lemonade made by 4 yr old. Best meal I have made/eaten in a long time. |
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| Scrambled Eggs and Homemade Biscuits by Victoria March 23, 2009 |
| Mike had his as a sandwich with a fried egg and provolone cheese. |
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| Fish tacos with chipotle cream by Brittany March 23, 2009 |
Fish tacos with chipotle cream
Cabbage and corn slaw
and cheesy black beans |
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| Tofu Surprise by Becky March 23, 2009 |
Again, at Trader Joe's, I happened upon a remarkably bargain-priced container of tofu (it was cheap even for tofu!). Expiration date: May 20. Surely I can come up with a use for it before then. Into the cart it went.
So today I realized I had no fresh meat, and no meat thawing, and no desire for the harmonious tooting that my husband and I both take on after eating a beany meal. Tofu surprise it would be!
Saute onion, carrots, and potatoes together.
Add curry paste. 2 tablespoons if you are sane, a little more if you need to energize your chi.
Add coconut milk. 1/2 a can if you are sane, the whole thing if you need to pack on pounds for a cross-channel swim or acting role.
Season with tamari and salt.
Simmer to give the roots a head start, then add cauliflower, pan-fried tofu, and a little later, bok choy and scallions.
Adjust seasonings, add a splash of lime juice.
Serve with rice! |
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| Garlicky Oven-Fried Chicken by Laura March 23, 2009 |
Really good! Super moist and garlicky! What's not to love?
I usually dry out (overcook) chicken breasts, but these babies came out perfect!!!
Give 'em a try! You won't be disappointed.
http://www.recipezaar.com/Kittenc als-Mois t-Cheddar-Garlic-Oven-Fried-Chicken-Breast-82102
On the side we had pan-sauteed asparagus spears...yum! |
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| Roasted Golden Beet Napolean with Goat Cheese and Balsamic Reduction by Marc March 23, 2009 |
1. Scrub beets under water and wrap in foil.
2. Place beets on a sheet pan and bake until fork tender or a little less. About 30-40 minutes at 350 degrees.
3. Slice goat cheese into 1/4 inch rounds.
4. Pour a 1/4 cup (or a little more) balsamic into a pan and add 1 tablespoon white sugar. Bring to a simmer and reduce mixture until it is syrup like... can coat the back of a spoon. When this mixture cools it can become tar like, so a little red wine or even water can bring it back.
5. When beets are done, unwrap and cut into 1/4 inch or a little thicker rounds. (cut them as thick as you like).
6. Take one beet round, ( the widest one), and place on plate. Top with goat cheese, then another beet round. Stack as high as you like but end with goat cheese on top.
7. Add a little salt and pepper to the top goat cheese.
8. Drizzle Balsamic Reduction on top of Beet Napolean.
The goat cheese will melt from the hot beets...mmm! |
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| Golden Chicken & Autumn Vegetables by Judy March 22, 2009 |
Got this off the Swanson Broth box. We had it with the variation, see below. Yummy!
Golden Chicken & Autumn Vegetables
Prep: 10 min Cook: 30 min. Makes 4 servings
1 Tbsp veg oil
4 skinless, boneless chicken breast halves (I used boneless fillets)
1 C. chicken broth (I used low salt)
1 Tbsp minced garlic
1/2 tsp dried rosemary
1/4 tsp dried thyme
2 large sweet potatoes, cut into 1/2" pieces
2 C. fresh whole green beans
Heat oil in 12" skillet over medium-high heat. Add chicken and cook for 10 min or until it's well browned on both sides. Remove chicken and set aside.
Stir broth, garlic, rosemary, thyme, potatoes and green beans into skillet. Heat to a boil and cook for 5 min.
Return chicken to skillet and reduce heat to low. Cover and cook for 12 min or until chicken is cooked through and potatoes are tender. Season to taste.
VARIATION:
Herbed Chicken Dijon with Wine
Add 1/4 c. white wine, 1 tsp lemon juice and 2 tbsp. Dijon mustard with broth. Substitute Yukon Gold potatoes for sweet potatoes.
Either of these methods would be good served with rice instead of potatoes. |
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| Penne with Vodka Sauce by Victoria March 22, 2009 |
| Using up leftover penne. With salad. |
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| Stuffed Peppers by Jennifer March 22, 2009 |
| Baked green & red peppers stuffed with cooked white rice, chopped onions, parmesan cheese and ground beef. It's topped with chedder cheese and your choice of pasta sauce. |
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| Sweet and Sour Country Style Ribs by Judy March 21, 2009 |
Country style ribs are not the style of rib you usually see in BBQ places.
These are a little shorter, and have more meat on them. They take quite well to slow cooking. I think I got this recipe from About.com.
I served it with a big bowl of fluffy white rice.
Worcestershire sauce instead of soy sauce lends a little different flavor - not as salty.
3 to 4 pounds Country style ribs
1 20-oz can pineapple chunks and juice
2 8-oz cans tomato sauce (I used a low-salt version)
1/2 c. thinly sliced onion
1/2 c. thickly sliced green pepper
1/2 c. packed brown sugar
1/4 c. cider vinegar
1/4 c. tomato paste
2 Tbsp. Worcestershire sauce
1 garlic clove, minced
Place ribs in slow cooker. In bowl, combine all other ingredients. Pour over ribs. Cover and cook on low 8 to 10 hours or untl ribs are cooked through and tender.
NOTE:
My daughter took my slow-cooker to college, so I tried this recipe in my Calphalon oval dutch oven. Only changes I made were: I slightly browned the meat in the dutch oven first, then added the other ingredients and cooked it at 350 for 1 hour covered, one hour uncovered in the oven. |
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| A Magill with Lousiana Fries from the Pop Shop by Victoria March 21, 2009 |
| And a sundae! http://www.thepopshopusa.com/ |
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| Veggie Burgers with Garlic Oven Fries by Victoria March 20, 2009 |
| And some left over Spanish rice. |
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| Friends Sushi by Chad March 20, 2009 |
Upholding the tradition of sushi Friday, had dinner at Friends Sushi on Rush Street in Chicago (http://www.friendssushi.com).
I started the evening with an Oka sake -- really nice at the start, but didn't finish well later (more detail in a few). This was followed by a wonderful preparation of vegetable tempura. What I found interesting was the very deliberate ordering of tempura items in the small bowl -- savory vegetables first, followed by sweet ones at the bottom. It was really nice to finish with a lightly battered sweet potato. The tempura was "right" and just the perfect thing to warm up after a cold walk to the restaurant.
For the sushi part, I chose three items. I started with a Jimmai maki -- hamachi, sea bass, cilantro, grilled asparagus, and rice with a touch of a savory sauce. This was a great combination with a little warmth and crunch from the asparagus paired with the flavors of the fish. Good stuff.
The second selection was a maki known as Ticky Tacky: crab meat, mint, ebi, octopus, tobiko, and wasabi sauce with rice. Alone, this maki is great, but paired with the Oka sake and the Jimmai, it wasn't a good combination. The Ticky Tacky didn't really go with the Jimmai and but since the two orders came spaced apart, that wasn't much of an issue. The problem with the Ticky Tacky (and this is really because I was the only person at the table) was that the flavors didn't clear the palette. Where the Jimmai tasted delicate and cleansing, the Ticky Tacky was thick and, well, gooey. Compounding this problem was the Oka -- it simply "sealed" the flavor of the wasabi sauce and prevented me from tasting the octopus and crab. Don't get me wrong, Ticky Tacky is really good in moderation and when paired with something delicate as a foil -- it is just too much to have all at once.
The last item was two pieces of maguro. Normally, I'd swoon about tuna but in this case, I can't remember the flavor -- the Ticky Tacky stayed tacked to my palette.
Finishing off the meal consisted of chocolate mochi. Good as always and that ended up breaking the flavor grip left by the combination of Oka and Ticky Tacky.
Friends Sushi is a great neighborhood place -- hip, tiny, and good. There was no problem with the food; I just picked a rather incompatible combination of options for one person. |
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| Tagliatelle with Shredded Beets, Sour Cream, and Parsley by Judianne March 20, 2009 |
| http://www.epicurious.com/recipes/food/views/Tagli atelle-with-Shredded-Beets-Sour-Cream-and-Parsley- 109365 |
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| Semi-Homemade Calzones by Becky March 20, 2009 |
As I was making dinner, I realized that it would fit so beautifully into Sandra Lee's Semi-Homemade format... What does she say, 80% store bought, 20% homemade, and 100% delicious or some crap? I have to say, I am not a fan of Ms. "I can drink any one of you under the table" Lee, but I have to give her a nod for cutting right to the quick of American "I want it now and I don't want to do any work for it" culture...
It all began at Trader Joe's, where they were selling pre-made pizza dough in the refrigerator section for a mere $1.29 a pop! Now, I know I can make said dough for about 29 cents, but my time is worth something, no? And, to be honest, me and dough, we don't get along so well. Into the cart it went.
Aha! Muir Glen makes pizza sauce. Why go through the trouble of making my own sauce when I'm already buying the dough?
Hmmm, but pizza sounds so... pedestrian, so... ordinary. Aha! Calzones! They're just folded up pizza, right? After all, if the stoners working at Pete's in the U-District can whip up a yummy calzone, why can't I? (I forgive them for leaving the cheese out once, I mean, not everyone can huff a bong all day and be as productive as Michael Phelps.)
Some braised mushrooms, leftover chicken, carmelized onions, and lots of cheese later... Ugly but serviceable calzones. I'll definitely do this again, but roll the dough a little thicker - I had a few blowouts - and, most importantly,build the calzones on the baking sheet or on a peel coated with cornmeal. It's not easy to move a calzone that has become embedded in the cutting board.
The technicals:
Roll the dough into circles, put the toppings on 1/2 of each circle. Dab water around the edge, fold over. Bake at 450 until golden brown.
Sorry, no tablescape. |
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| Penne with Tomato Sauce and Roasted Red Peppers by Victoria March 19, 2009 |
| Used the Barilla Penne Plus and it was good. Had a salad on the side. |
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| Caesar Pockets by Miranda March 19, 2009 |
| Whole Grain Pita Pockets filled with Romaine Lettuce, chopped deli turkey, bacon, parmesan & caesar dressing |
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| kids favorite by Cheryl March 19, 2009 |
| tacos and spanish rice |
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| Enchiladas with Chili con Queso, Black Beans, and Corn by Victoria March 18, 2009 |
| With a side of Spanish rice. This was an awesome, made-up recipe to use up my leftovers. |
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| Garlicky Pork Loin by Lara March 18, 2009 |
regular ol pork loin.. a little too garlicky oniony for me.
ranch potato cubes - these are too good... must remember to buy more of the ingredients.
orangey honey carrots and broccoli. |
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| Chicken with Twenty Cloves of Garlic by Jennifer March 18, 2009 |
What You Need!
4 small boneless skinless chicken breast halves (1 lb.)
20 cloves garlic, peeled
3/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Light Classic Caesar Dressing
1/4 cup KRAFT Grated Parmesan Cheese
Make It!
HEAT large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 min., turning chicken after 2 min.
STIR in broth and dressing; cover skillet with lid. Cook chicken 3 to 5 min. on each side or until done (165ºF).
SPRINKLE with Parmesan; cover. Remove from heat. Let stand 1 min.
Chicken with Twenty Cloves of Garlic recipe at Kraftfoods.com
Source: www.kraftfoods.com
Notes:
New recipe for me...I loved the taste of the chicken. Three main ingredients (chicken broth, garlic cloves, and light Caesar dressing) I substituted the Caesar for regular Italian. Yummy:)
The recipe calls for you to cook on the stove top until done. I removed the lid, let the sauce evaporate a bit, then let the chicken & cloves brown a little. Use the sauce in the pan for extra coating, it's very tasty. Enjoy!!! |
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| Turkey Meatloaf by Brittany March 18, 2009 |
Turkey Meatloaf with Thyme
Lemon peppered sauteed green beans |
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| Chicken havarti by Phaedra March 18, 2009 |
| Flattened, lightly breaded chicken wrapped around havarti cheese with wild garlic and spinach. Garlic bread and mixed green salad on the side. |
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| Taco Soup by Meredith March 17, 2009 |
Taco Soup
Chips and Salsa
fresh avocado, cheese and sour cream on top |
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| Baked Potato and Leftover Chili Con Queso Sauce, Salad by Victoria March 17, 2009 |
| Trying to use up the leftover chili con queso sauce. I think I am going to make enchiladas with it tonight. |
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| Pesto Pasta by Lara March 17, 2009 |
| costco makes a pretty good ready made pesto sauce! so this 'meal' was too easy. baked up some chicken breasts and mixed it all together. easy peasy and very festive for st. patty's day! LOL! |
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| Dublin Sunday Corned Beef and Cabbage by Jennifer March 16, 2009 |
www.holidays.net/stpattys/
Will attempt this for St. Patty's Day:)
Ingredients
5 lb Corned beef brisket
1 lg Onion stuck with 6 whole cloves
6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 ts Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs) cut in quarters
Horseradish Sauce
1/2 pt Whipping Cream
2 tb -to 3T prepared horseradish
________________________________________________ __________________________
Directions
Put beef in a large pot and cover with cold water.
Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3 hours. Skim fat from top as it rises.
Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked.
Remove the meat and cut into pieces. Place on center of a large platter.
Strain the cabbage and season it heavily with black pepper.
Surround the beef with the cabbage, carrots and potatoes.
Serve with horseradish sauce.
Horseradish Sauce
Whip cream until it stand in peaks.
Fold in horseradish. |
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| Parma Rosa Pasta by Christie March 16, 2009 |
Parma Rosa Vodka Sauce and Spicy Chicken over Linguini
Cheesy Ciabatta Bread
Dessert: Chocolate Almond Mousse |
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| Grilled Salmon by Brittany March 16, 2009 |
Marinated, grilled salmon
Quinoa vegetable pilaf
Sauteed spinach with a splash of balsamic vinegar
Dessert: apple wedges |
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| Crunchy Cornmeal Waffles with Chili Con Queso Sauce by Victoria March 16, 2009 |
Recipe here: http://www.kingarthurflour.com/recipes/crunchy-cor nmeal-waffles-recipe
Halved this recipe, and used 1/2 tsp homemade chili powder instead of cumin. I had mine with the cheese sauce (no spinach) and black beans on the side. I think the words "cheese sauce" make Mike break out in hives, so he had his with syrup and liked it. |
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| Ye Olde Moosewood Cauliflower Cheese Pie by Becky March 16, 2009 |
The Moosewood Cookbook (revised edition) was one of my first cookbooks, back in my college days. I was charmed by Mollie Katzen's hand-lettered recipes and creative use of zucchini. Cauliflower Cheese Pie with grated potato crust became a favorite, although it never looks pretty, especially once you scoop it out of the pan.
These days I serve it with chicken sausage on the side. |
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| Chicken Teriyaki by Jennifer March 15, 2009 |
| Marinated Chicken in teriyaki sauce over brown rice and stir fry veggies. |
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| Non-authentic Lettuce Cups by Maureen March 14, 2009 |
Lettuce cups
1.5 ground pork or 1 lb ground pork and 2 cups bean sprouts
Salt and pepper to taste
Brown the pork add the following ingredients. If you are using sprouts add them at the VERY end:
1 sm onion chopped
1 red or yellow bell chopped
1 T garlic
1.5 inch lemongrass finely chopped-don't let this burn or brown
1/4 cup smashed/chopped up fresh ginger-don't let this burn or brown
1 12 oz bottle peanut sauce-Trader Joe's Peanut Cilantro dressing in the refrigerated section or find a homemade recipe...it's easy to make
1.5 oz sliced almonds or chopped peanuts
2 tsp sesame seeds
2 tsp Vietnamese garlic chili paste (or more if you like spice)
1/2 cup basil chopped
Fish sauce
2 c hot water
1/2 cup fish sauce-Brands: "3 fish" or "Tiparos"
1/2 white sugar
1-2 cloves ground garlic
bring to boil then reduce heat to med lo
heat over med Lo heat for 30 minutes
remove from stove and add 1-2 limes worth of juice plus pulp
refridgerate in a mason jar to cool
Serve pork mixture in TJ's "Just the leaves" lettuce leaves or butter lettuce leaves or even romaine leaves (kinda crunchy) top with your favorite toppings and fish sauce
Topping Options:
Finely grated carrot
Ripped Basil leaves
Cilantro leaves
fresh bean sprouts
ribbon chopped green onion
finely minced jalepeno
leftover peanut sauce
Ground turkey is an option too |
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| SLO RO PO by Maureen March 14, 2009 |
I rubbed a huge pork butt with a dry spice rub and left it overnight in the fridge. I then slow roasted it uncovered @ 250 for 12 hours. (a day ahead)
The next day I re-warmed the pork and I chopped up this glorious hunk of meat and put it on a hunk of baguette...any bread will do.
I drizzled the Pork with warmed "MO" sauce:
equal parts of molasses, dijon mustard and cider vinegar (about a cup each) 2-3 cloves of micro-planed garlic. Add a squeeze or 1T tomato paste, 2T Pickapeppa Rub, 1 tsp Aleppo peppers (or sub pepper flakes) and 1/4 tsp liquid smoke. Keep the leftover sauce in fridge for grilling chicken, etc. Mix with an immersion blender or in a blender until incorporated.
I topped the pork and bbq with finely chopped cilantro and jalapeno and a hearty helping of my mustardy homemade bread and butter pickle.
If you have coleslaw you can top with that if you don't like the pickle!
Yumm! |
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| Peruvian chicken and fries by Rebecca March 14, 2009 |
| made by Mike in the convection oven rotisserie! |
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| Thai Chicken Soup by Becky March 13, 2009 |
The secret is in the broth...
I infused homemade chicken stock with ginger, cilantro, and lime zest. Then added coconut milk, lime juice, tamari, salt, and chili sauce to taste.
Add bok choy and carrots and cook until barely tender. Add cooked chicken, cilantro, and scallions.
Serve over rice. |
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| Teriyaki Chicken with Snap Peas by Lara March 13, 2009 |
used the teriyaki sauce packet that came with the yakisoba noodles to stirfry up the snap peas. added the noodles to warm through. oven baked a few chicken tenderloins in teriyaki sauce.
toasted sesame seeds to make it look purdy! ;p |
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| Buffalo wings and fries by Rebecca March 13, 2009 |
| Buffalo wings and fries from Wing Zone. It's that kind of night ;-) |
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| March 12, 2009 |
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| Breakfast for Dinner by Lara March 12, 2009 |
| scrambled eggies, toast and bacon. |
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| Chevre-Stuffed Chicken Breasts and Barley Risotto by Becky March 12, 2009 |
Pounded a coupla chicken breasts flat 'n' wrapped 'em around a log o' peppadew goat cheese/neufchatel.
Topped with cheese blend thinned with mayo-n-mustard, an' some breadcrumbs I whipped up muhself.
Baked up real nice.
Barley risotto made in the pressure cooker, with yams-n-green peas. Yum! |
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| Putting On the Brakes by Marchelle March 12, 2009 |
| Broth, Saltines |
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| Rotisserie Chicken and Cous Cous by Lara March 11, 2009 |
took all the meat off the Costco rotisserie chicken and put it in the fridge earlier this afternoon.
when dinner time... sauteed up some shallots in olive oil... dash of S&P... tossed in the chicken pieces to warm through.
made regular cous cous and mixed veggies... put it all together on a plate with tooooob crescents. |
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| Nothing by Tyrone March 11, 2009 |
| Nothing |
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| Stomach Issues...Again by Marchelle March 11, 2009 |
| Broth and applesauce |
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| Fajitas and Veggie Salad by Brittany March 10, 2009 |
Chicken fajitas on whole wheat tortillas
Fresh broccoli, sugar snap peas, and grape tomatoes in a bacon vinaigrette |
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| Pork Chops by Meredith March 10, 2009 |
Pork chops with mushroom gravy,
Roasted broccoli,
Sweet potatoes |
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| Phone Catch-Up by Marchelle March 10, 2009 |
| Leftover pasta! |
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| Crockpot Pasta Experiment by Becky March 10, 2009 |
I wondered about making pasta sauce in the crockpot, so I whipped out the recipe booklet that came with my Rival. Lo and behold, it had a recipe called "Easy Does it Spaghetti" that gave instructions for creating a sauce, then cooking the spaghetti in it. With a few minor modifications (I sauteed the onion, garlic, and herbs, and left out the canned mushrooms - eww), dinner was underway...
- Saute one chopped onion in olive oil.
- Add 1 lb ground beef; brown.
- Add garlic and Italian herbs, and red pepper flakes to taste.
- Transfer to crockpot.
- Add a 14-1/2 ounce can diced tomatoes, 1 cup tomato puree, 1 cup red wine, and 1 cup water.
- Cook on low 6-8 hours.
- In the last half hour, add 6 ounces small pasta and turn heat to high.
- Cook until pasta is done. Adjust seasonings if necessary.
The original recipe called for broken spaghetti, and said to cook for 1 hour after adding it. I used small (1"?) shells and they were a little overdone by that time. Keep an eye on it after adding the pasta.
Also, I recommend using the leanest ground beef available, or trying ground turkey or chicken; several hours of stewing releases ALL the fat from the meat. Another trick I occasionally use in meat sauce is to sub crumbled tempeh for a portion of the meat. This would improve the nutrition somewhat. |
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| Morrocan Sweet Lemon Chicken over Couscous by Steve March 10, 2009 |
| As stated, served over garlic couscous |
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| Israeli Couscous by Judy March 9, 2009 |
My family LOVES the larger pearl-like Israeli couscous, rather than the little grainy kind.
I found this recipe on the back of the box from one I picked up at Trader Joe's. We had it with a green salad with cucumber and tomato, and sliced turkey breast. I think it would have been better with chicken.
Really yummy! Great buttery flavor, little zesty lemon bits, sweet raisins and savory parsley and shallots.
ISRAELI COUSCOUS w/ PINE NUTS and PARSLEY
3 Tbsp. butter, divided (I used 2 of Smart Balance 50/50 blend cube)
1/2 cup pine nuts (I used Trader Joe's Dry Toasted and skipped the butter-toasting)
1/2 cup shallots, finely chopped
1 1/2 cups Israeli Couscous
1/2 large cinnamon stick (I only had ground cinnamon - used about 1/3 tsp.)
1 fresh or dried bay leaf
1 3/4 cups chicken broth ( used low-fat, low sodium)
1/2 tsp salt (I used about 1/4)
1/4 cup parsley, minced
zest of 1/2 lemon
1/4 cup raisins (optional)
Black pepper, to taste
Melt 1 Tbsp butter in large saucepan over medium low heat. Add pine numts and stir until golden brown. Transfer to small bowl. (I skipped this step)
Melt remaining 2 Tbsp butter in the same pan over medium heat. Add shallots and saute until golden. Add couscous, cinnamon stick and bay leaf and stir often until couscous browns slightly. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender. Remove from heat and stir in parsley, pine nuts, lemon zest and raisins. Season with black pepper to taste. |
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| Guinea Hen with Vinegar by Bill March 9, 2009 |
I actually substituted rock cornish game hens, but you can probably use this for any fowl.
2 cornish hens quarted, rinsed, and patted dry
salt and freshly ground pepper
6 tablespoons extra virgin olive oil
1 cup dry white wine
1 cup balsamic vinegar
2 tablespoons capers, rinsed and drained
1 4 1/4 oz chopped olives
2 tablespoons tomato paste
2 cups of chicken stock
1) Season the hen pieces aggressively with salt and pepper. In a large Dutch oven, heat the olive oil over high heat until smoking. Add the hen pieces and sear; turning occasionally, until browned on all sides. Add teh wine and the 1 cup vinegar; bring to a boil, and boil until reduced to a glaze, turning the meat occasionally to coat.
2) Add the capers, olives, and tomato paste to the pot and cook, stirring, for about 5 minutes. Add the stock and bring to a boil. Lower the heat and simmer until the hen is just cooked through, about 20 minutes.
3) Season with salt and pepper, sprinkle with parsley, and transfer to serving plates. :) |
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| Poached Salmon by Lara March 9, 2009 |
poached some salmon pieces in white wine and shallots. first time i've cooked with wine, actually.
zucchini and carrot shreds with garlic cous cous.
meh.
no picture... i figured you guys were bored with my salmon pics. ;p |
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| I say Jambalaya by Becky March 9, 2009 |
Okay, so I have to start with a disclaimer. I'm not one of those food purists who doesn't believe in black bean hummus or tabouli made with couscous or vegan key lime pie. Most of my food is probably inauthentic, but I subscribe in the melting pot theory of food, religion, and culture. Take a little of what's good from a lot of things and invent your own delicious stew. Call it whatever you want. Tonight's dinner I call Jambalaya. You can just call it tasty.
(So, please, if you're from the deep south or your great-great-great-grandmother was the jambalaya champion of wherever, don't tell me that jambalaya should never contain this or that or that it should always be made with whatever else... Of course, if you have your own suggestions or favorite preparation, I am happy to hear that!)
This is actually one of my go-to dishes; I almost always have the fixin's on hand, and there is a lot of room for variation.
Here's tonight's:
Saute onion, yellow bell pepper, and celery in bacon fat.
Add garlic, paprika, white pepper, dried thyme, cayenne to taste.
Deglaze with dry sherry.
Add converted rice, shrimp or chicken stock, canned tomatoes, and salt.
Simmer until rice is nearly cooked, adding more liquid if needed.
Add cooked sausage, chicken (from freezer - I used the meat that comes off of the backs when I make stock), and beans.
When I have shrimp on hand I add them now.
When the rice is done and everything is piping hot, it's ready!
Voila! I like mine with a little cheese on top... |
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| Butternut Squash Ravioli with Red Sauce by Steve March 9, 2009 |
| Butternut Squash Ravioli with Red Sauce, nuttin special, they were yum as ususal. |
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| Monday Night Dinner by Christie March 9, 2009 |
Marinated Baked Pork Chops
Squash Casserole
Sliced Four-Cheese Bread
Dessert: Black and White Cupcakes with Gooey Chocolate Glaze |
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| William is Home by Marchelle March 9, 2009 |
| Corkscrew pasta w/chicken, tomatoes, and mozzarella in a garlic herb broth; garlic knots. |
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| Happy Hour at Cutter's by Becky March 8, 2009 |
I work at Pike Place Market in Seattle and often sneer when folks ask me where Cutter's is. I mean, with great restaurants like Matt's in the Market and Etta's within a stone's throw, why go to Cutter's? To me, it's a place you take your parents when they come to visit, or go on prom night when you don't know any better.
My husband received a gift card to Cutter's from his parents (see? parents love Cutter's), so we decided to go for happy hour with our regular Sunday night dinner friends. We were somewhat pleasantly surprised - the food was predictable but good, the drinks were yummy, and the whole thing was reasonably priced. Who can't love $4 specialty drinks and half price apps from 3:30 - 7:00?
The four of us had one drink each and shared the ubiquitous apps:
**** Crab and Artichoke Dip with warm focaccia
*** Steamed mussels (don't hold a candle to those at Matt's)
**** Buffalo wings (nice spice!)
* Thai Chicken Meatballs (the big disappointer; we should have gone for the potstickers)
*** Tempura Battered Beecher's Cheese curds
Total bill: $49 and change, plus tip! Thanks, Dad! |
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| Can You Tell I'm Better? by Marchelle March 8, 2009 |
| Nacho's, Cheesy Pasta and Chicken |
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| Ham & Apple Pizza, mk. 1 by Chad March 7, 2009 |
| Well, tried making a pizza tonight rather than ordering one or going frozen: ham, apple, onion, cheese -- the works. I cut corners on the sauce (canned) and the crust (prefab). Not doing that again. Sadly, this dinner was a bust and not worth any more words. |
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| Odds and Ends Soup by Rebecca March 7, 2009 |
| I love making chicken stock, but all too often it ends up in the freezer, unused for weeks. Tonight, I defrosted it and made a yummy soup with random bits from the fridge and pantry: onions, carrots, garlic, dino kale, turkey sausage, lentils, orzo and a mix of tasty seasonings. Sprinkled it with a fistful of melty delicious cheddar/mozzarella and enjoyed it with a big ol' glass of red wine. |
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| Leftovers by Lara March 7, 2009 |
i HATE leftovers. but sometimes, it's inevitable. :/
leftover chicken stew over newly made jasmine rice. meh. |
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| Still Not Fab by Marchelle March 7, 2009 |
| Applesauce, saltines, and gingerale |
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| Sushi, Maki & Tempura by Chad March 6, 2009 |
Well, I've restarted my tradition of sushi Fridays and with that, here's the meal I had at Kamehachi on Ontario last night.
First, started with a bottle of Hakitsuru Superior sake. The first glass was wonderful, but over time it stopped working for me. The flavor of the sake really built up in my mouth and took away from everything else -- but after a 300ml bottle of sake, I didn't really care by the end of the meal.
For an appetizer, I had vegetable tempura -- onions, green beans, sweet potatoes, broccoli, etc. It was quite nice although the green bean tempura had a smoky flavor. Don't know what was up with that.
For sushi, I went for a piece of Hamachi, Maguro, and Chu Toro. The Chu Toro I left for last -- there's nothing quite like a nice piece of medium-fatty tuna and it didn't disappoint.
On the maki front, I went for two different types of rolls, one sweet, one savory. On the sweet side, I had Kamahachi's Sunset Roll which was a maki-accretion of crab, salmon, avocado, cucumber, and rice topped with sweet miso sauce and some rather tasty salmon roe (that says something, because I'm not really into roe). The savory option was a summer roll of tuna, yellowtail, green pepper, avocado, masago, cilantro, and both spicy mayo and spicy sesame oil. To freshen it a bit, some lime was squeezed over the top.
Since I was pretty numb from the sake, I did what I said I wasn't going to do when I walked in and had dessert. Didn't go for Mochi or anything tropical -- went for tiramisu. Strangely, it cleared my palette of the built-up sake aftertaste. Weird finish to a Japanese night, but it worked in the end. |
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| Stomach Bug by Marchelle March 6, 2009 |
| Toast and Peppermint Tea |
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| Ruth's Fav Quiche!! by Ruth March 6, 2009 |
Sometimes the best recipe is not to have a receipe...Chef at Home Michael Smith would be proud...
I first tried to make quiche following a recipe, and it didn't turn out very well. Today, I created my own quiche it tasted FABULOSO!! Wow.
Here's what I did (all measurements are approximated, just eyeball it):
Mix well together in a bowl:
2 large eggs
2 mini sweet peppers (cut up in pieces)
4-5 large spinach leaves (cut up in pieces)
A bit of milk (200 ml maybe?)
1/2 small tomato (cut up)
A bit of onion (2 tblsp, cut up in pieces)
2 tblsp tomato pesto
3 tblsp cream cheese
A bit of basil
A bit of salt
A bit of pepper
Mix well and pour into a round casserole. Bake for approx 35min on 400 or until it's cooked through.
YUM! |
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| Turkey Ranch Pasta Salad by Lara March 5, 2009 |
this was yummmm! 'suddenly salad' pasta salad - ranch bacon variety... i added sliced up smoked turkey breast and dinner was served! SO good!
leftover garlic bread and a small salad -- broccoli and cucumbers for the kiddos. |
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| Apres Ski Macaroni & Cheese by Becky March 5, 2009 |
Or, as I like to call it, "Radiatore e Quattro Formaggio"... Modified from America's Test Kitchen Family Cookbook. (The recipe is available online at http://tinyurl.com/c8wnpu but only for cookscountry.com members.)
Put this together last night to heat up this evening. Got impatient; it was taking waaayyyy too long to heat up after pulling it from the fridge and I was waaaaayyyy too hungry after a bluebird day on the slopes. Nothing a little post-oven nuking couldn't solve!
The four cheeses:
* Tillamook x-sharp cheddar
* Monterey Jack
* Just enough bleu for a little flava
* Small curd cottage cheese for creaminess
The pasta - radiators! I love them for mac-n-cheese because of how they link together, and they add a slightly fancier touch to a humble dish.
Kale salad on the side. |
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| Girl's Movie Night by Marchelle March 5, 2009 |
| Bacon-cheesburger! |
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| Sooo Tired by Marchelle March 4, 2009 |
| Mushroom, Asparagus, and Cheddar Cheese Omlette, Animal Crackers |
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| Crockpot Moroccan Lamb Stew by Becky March 4, 2009 |
This was an experiment for the most part, but a successful one!
Braised Lamb Shanks in Moroccan Spices with Couscous
- Brown the lamb shanks, place in crockpot.
- In the same skillet, saute onion. Add spices: ground cardamom, cumin, paprika, cayenne, black pepper, dried mint, and garlic.
- Add beef stock. Pour all into crockpot with shanks. Add a few chopped dates and a cinnamon stick.
- Cook on low until lamb is spoon-tender (about 5 hours). Remove shanks, strain liquid and skim fat. Puree onions and dates. Shred meat. Return meat, skimmed liquid, and puree to crockpot.
- Add root veggies as desired. Cook 1 hour. Add softer veggies and chickpeas, with liquid.
- Cook until vegetables are tender.
- Adjust seasonings. Finish with fresh parsley and/or cilantro. |
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| Chicken Stew by Lara March 4, 2009 |
trying again - more closely following the recipe this time... ;p
didn't have the required chicken stock, so i dissolved some bouillon and might have overmeasured.. this came out VERY chicken-y. good - but strong!
served over some leftover rice and the kids had 2 helpings! :D |
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| Lemony Chicken with Winter Veggies by Brittany March 3, 2009 |
Lemony chicken tenderloins
Roasted with parsnips, brussel sprouts, and cauliflower |
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| Curry Chicken by Cindy March 3, 2009 |
http://www.canadianparents.com/recipe/curry-chicke n
I made it with brown basmati rice, and mixed veggies. Super easy! |
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| Brinner Sneaky Chef Style by Colleen March 3, 2009 |
Sneaky Chef Waffles with strawberries
Turkey Bacon
Strawberry Bannana Smothies |
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| Fried Chicken marinated in buttermilk by Mick March 3, 2009 |
Finally found the ultimate recipe for fried chicken. Takes about 24 hrs to prepare but well worth it.
First take your cut up fryer and brine in 1/2 cup kosher salt and water to cover for 8 - 12 hrs in a cool place like the garage.
Then pour the brine out and cover the chicken with a pint or more of low fat buttermilk (!). Make sure its all covered and move it around to cover. Marinate for another 8 - 12 hrs.
Shake all the buttermilk off. Start a pan of canolo or peanut (best) oil going about 2" thick. Or start your deep fryer. I tried both and both work just fine. Put a chunk of ham steak into the oil and fry for a bit for flavoring. Shake a cup of flour onto a plate. Add some salt, pepper, garlic salt anhopped spices to the flour. Carefully coat the chicken in the flour and shake off excess. Carefully place in the oil and let it brown on one side, then turn only once to the other side. Each side should fry for 5-7 minutes or until brown. Drain on paper towl or wire rack.
The key I learned is to ignore the egg or milk bath. Waste of time and effort. This was the tastiest chicken I've ever made.
Of couse had mashed taters with dripping gravy and a bean dish to accompany. Man oh man. |
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| Car Wreck by Marchelle March 3, 2009 |
| Rice Chex and Milk, Rolaids |
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| Pizza And Pasta by Lara March 3, 2009 |
homemade pizza... zucchini slices and pepperoni.
pasta salad with pepperoni and olive slices. |
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| Monday Night Turkey Burgers by Colleen March 2, 2009 |
Turkey Burgers
Fries
Choc Cov. Strawberries |
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| BBQ Chicken & Pots by Lara March 2, 2009 |
fabulous potatoes courtesy of a fabulous cooking magazine our very own miss fabulous laura gave me! ;)
here's the link to the recipe - i halved it because our tots don't much care for pots. :/ http://www.recipezaar.com/Ranch-Potato-Cubes-35659 6 ((simple & delicious makes you join to show the recipe))
baked up some BBQ chicken in an oven dish... easy and fast! well, easy when you chop it into strips and douse it with the sauce and cover it. ;)
asparagus! so excited it's coming in plentiful and cheeeeeeeeap to the stores! this was sauteed up in olive oil and salt and at the end hit with fresh lemon juice. hands down the best i've made. i always overcook it - but tonight, fab! |
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| Taco Bar by Becky March 2, 2009 |
In memory of Shirrell.
Homemade flour tortillas (turned out to be more suited for tostadas than tacos)
Seasoned ground beef
Long grain brown rice
Black bean and corn salad (olive oil, lime juice, cumin, salt, roasted green chilies, red bell pepper, red onion, corn kernels, black beans, cilantro)
Avocado
Homemade salsa
Sour cream
Jack cheese (cotija would have been better, but I had the jack on hand) |
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| Tomato & Spinach Pasta Toss by Cindy March 2, 2009 |
| I found it on the KRAFT CANADA website. It is so delicious and will become a fave. And super simple too! |
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| Snow Day by Marchelle March 2, 2009 |
| Clam Chowder, Oyster Crackers |
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| It's Going to Snow, AGAIN! by Marchelle March 1, 2009 |
| Chicken Fajitas |
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| Soup and Sammie with S'mores! by Lara March 1, 2009 |
chicken corn chowder, courtesy of campbell's. i added in some rice and half a bag of frozen peas and carrots and a dash of pepper. that dressed it up quite nice!
ham sammie on rye bread - romaine lettuce and a mix of spicy brown mustard and mayo... it's my new fav sammie.
ended the dinner with strawberry smores. strawberry marshmallows, who knew? ;) |
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| Mediterranean Style Meatballs by Rebecca March 1, 2009 |
It was a dark and stormy night...and the bottle of Cava was staring us down like a bull. Suffice it to say, my husband and I accidentally had a bit too much to drink, so my dinner preparations were a bit experimental and, uh... uncoordinated...but it turned out deliciously!
To me, italian-style meatballs need TONS of parsley. I can't get enough of that flavor. YUM. Last night, however, I was out of parsley but had seemingly unlimited quantities of moroccan spices. So, I made beef meatballs flavored with generous lashings of cumin, cinnamon and cardamom. Homemade tomato sauce was out of the question, so I simmered some jarred sauce with a TON of spinach until it wilted. Served the spinachey-tomato sauce over the hot roasted meatballs with a side of cous-cous.
What would make this recipe even more spectacular would be a mix of 50/50 ground lamb and beef. Also, I would use sundried tomato pesto in place of jarred italian tomato sauce. (But hey, I did what I could!) |
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| Cremy Chicken Enchiladas by Colleen March 1, 2009 |
Creamy Chicken Enchiladas
Guacolmole
Chips |
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