I guess this has been a crock pot week. Last night for dinner, my FI made Crock Pot BBQ Chicken. Super easy!! It put boneless/skinless chicken breasts and thighs in the crocck pot and then topped with 2 bottles of BBQ sauce (your fav flavor will work). We had baked potatoes/yams, salad and asparagus to go with it.
I had planned to make salmon tonight for dinner...but when I took the chicken out of the crock pot and there was so much sauce left over, I thought why not make BBQ beef. I put a chuck roast in the sauce. Tonight, we will have BBQ beef sandwiches. I have also roasted butternut squash, yams and turnips (pre-cut from Trader joes) and have made a spinach salad.
Friday, February 29, 2008
Wednesday, February 27, 2008
Crock Chicken Provencal
I got this recipe off www.savingdinner.com. It was pretty tasty but the sauce could have been a little thicker. Unfortunately, I think cooking in a crock pot makes things more liquidy. I am not sure if I will make this again. The family liked it but were not that impressed. I used the fennel seeds, ground thyme and then I sprinkled on Italian seasoning.
Crock Chicken Provencal
Serves 4
Ingredients
4 boneless skinless chicken thighs
1 large red bell pepper, seeded, deribbed and sliced 1/4 in thick
1 small onion, thinly sliced
1 (18.75 oz) can no salt added plum tomatoes, drained
2 to 3 cloves garlic, pressed
1/8 tsp thyme
1/8 tsp fennel seeds
1/2 tsp basil
2 pieces orange peel, each about 2 inches in diameter
Pepper, to taste
Cooking Instructions
Place all ingredients in a slow cookers; blend thoroughly. Cover and cook on low heat setting for 7 to 9 hrs, or on high setting for 3 to 4 hrs. Before serving, remove the orange peel, taste the sauce and correct the seasoning, if necessary.
Saving Dinner recommends serving this with steamed red skinned potatoes and steamed broccoli.
Nutrition per serving: 132 calories and 3 grams of fat.
Crock Chicken Provencal
Serves 4
Ingredients
4 boneless skinless chicken thighs
1 large red bell pepper, seeded, deribbed and sliced 1/4 in thick
1 small onion, thinly sliced
1 (18.75 oz) can no salt added plum tomatoes, drained
2 to 3 cloves garlic, pressed
1/8 tsp thyme
1/8 tsp fennel seeds
1/2 tsp basil
2 pieces orange peel, each about 2 inches in diameter
Pepper, to taste
Cooking Instructions
Place all ingredients in a slow cookers; blend thoroughly. Cover and cook on low heat setting for 7 to 9 hrs, or on high setting for 3 to 4 hrs. Before serving, remove the orange peel, taste the sauce and correct the seasoning, if necessary.
Saving Dinner recommends serving this with steamed red skinned potatoes and steamed broccoli.
Nutrition per serving: 132 calories and 3 grams of fat.
Tuesday, February 26, 2008
Pumpkin Banana Beef Stew
Pumpkin Banana Beef Stew
2/3 cup Black-Eyed Beans, soaked overnight
1-1/2 lb Beef Stew meat
1 Tbsp Chopped Fresh Thyme
2 Bay Leaves
5 cups Beef Stock
1 Onion, sliced
8 oz Pumpkin, cubed
1 tsp ground Cardamom
1-1/2 tsp ground Tumeric
1 tsp ground Coriander
1 tsp ground Cumin
a few shakes of cayenne pepper
handful of Parsley, chopped
2 Green Bananas
2 Carrots, sliced
Salt & Pepper
Drain the beans and place in a saucepot and cover with fresh water. Bring to a boil, and boil vigorously for 10 min. Reduce heat and simmer for 50 min. Remove from heat and let cool.Quickly sear the beef in a stew pot and then add the stock along with the thyme and bay leaves. Bring to a boil, and then reduce to a simmer and cook for 1 hour.Add the onions, pumpkin, cardamom, tumeric, coriander, cumin, cayenne, and parsley. Bring back to a simmer and cook for 15 min.Pureé the cool beans with some of the cooking liquid until smooth.Peel and slice the bananas. Add the bean puree, along with the bananas and carrots. Cook until the carrots have the desired tenderness (about 10 min). serve immediately.
2/3 cup Black-Eyed Beans, soaked overnight
1-1/2 lb Beef Stew meat
1 Tbsp Chopped Fresh Thyme
2 Bay Leaves
5 cups Beef Stock
1 Onion, sliced
8 oz Pumpkin, cubed
1 tsp ground Cardamom
1-1/2 tsp ground Tumeric
1 tsp ground Coriander
1 tsp ground Cumin
a few shakes of cayenne pepper
handful of Parsley, chopped
2 Green Bananas
2 Carrots, sliced
Salt & Pepper
Drain the beans and place in a saucepot and cover with fresh water. Bring to a boil, and boil vigorously for 10 min. Reduce heat and simmer for 50 min. Remove from heat and let cool.Quickly sear the beef in a stew pot and then add the stock along with the thyme and bay leaves. Bring to a boil, and then reduce to a simmer and cook for 1 hour.Add the onions, pumpkin, cardamom, tumeric, coriander, cumin, cayenne, and parsley. Bring back to a simmer and cook for 15 min.Pureé the cool beans with some of the cooking liquid until smooth.Peel and slice the bananas. Add the bean puree, along with the bananas and carrots. Cook until the carrots have the desired tenderness (about 10 min). serve immediately.
Hawaiian Chicken
I made Hawaiian Chicken for dinner. It was really easy and tasted pretty good. The recipe is under a previous post, I believe called "Hawaiian Chicken", also. I made the sauce, put frozen chicken breasts into the crock pot and then layered with pineapple. I turned it all on at 12 and it was done in time for dinner at 5pm. I also made brown rice in a rice cooker, broccoli and a bagged salad. Everyone thought this was really good. I think next time I might add a bit of soy sauce.
Steaks for dinner
Last night I was lazy about cooking and writing. My FI grilled steaks and I made bagged salad, couscous (super easy), noodles (FI does not like couscous) and broccoli. The steaks were really good!!
Sunday, February 24, 2008
Supper Corn Chowder
I was planning on baking a chicken tonight. My dad's family use to have chicken every Sunday. When I called my mom to see if this sounded good, she said she was planning on making corn chowder. This has been a family favorite since I was a little girl. This fast became a fav of my FI. I have lightened the recipe by using fat free milk and reduced sodium condensed soup.
Supper Corn Chowder - from "Better Homes and Gardens New Cook Book"
5 Slices Bacon
1 Med. Onion, thinly sliced and separated in rings
2 c cooked or canned whole kernal corn
1 c diced cooked potatoes**
1 10 1/2 oz can condensed cream of mushroom soup
2 1/2 c milk
1 t salt
Cook bacon till crisp in large saucepan. Remove bacon; pour off drippings, returning 3 tbsp to pan. Add onion and cook till lightly browned. Add remaining ingredients and dash pepper. Heat to boiling; reduce heat and simmer a minute or 2. Top each serving with crumbled bacon and butter. Makes 6 servings.
**We always pre-cook the potatoes in the microwave. This makes this recipe cook in under 30mins.
Supper Corn Chowder - from "Better Homes and Gardens New Cook Book"
5 Slices Bacon
1 Med. Onion, thinly sliced and separated in rings
2 c cooked or canned whole kernal corn
1 c diced cooked potatoes**
1 10 1/2 oz can condensed cream of mushroom soup
2 1/2 c milk
1 t salt
Cook bacon till crisp in large saucepan. Remove bacon; pour off drippings, returning 3 tbsp to pan. Add onion and cook till lightly browned. Add remaining ingredients and dash pepper. Heat to boiling; reduce heat and simmer a minute or 2. Top each serving with crumbled bacon and butter. Makes 6 servings.
**We always pre-cook the potatoes in the microwave. This makes this recipe cook in under 30mins.
Crock Pot French Dip Sandwiches
Crock pot French Dip Sandwiches
Source : Crock It Cookbook by Barbara Murray (Taken From - "Our Sweet Life"
Serves 4-6
3 lb boneless beef chuck roast
1 pkg Mushroom/onion soup mix
1 10oz can of beef broth + 1 can of H2O
French rolls or sour dough bread
In a medium bowl whisk together the broth, water and soup mix. Trim any excess fat off of the meat. Add meat to crock pot, then pour broth & soup over it.Cook on low 6-8 hours. Remove meat to a large bowl or plate using a slotted spoon. Use two forks to shred up the meat & remove any excess fat. Toast the bread and make sandwiches with the beef (we added some horseradish to them) serve with a bowl of the au jus from the crock pot for dippin'.
Source : Crock It Cookbook by Barbara Murray (Taken From - "Our Sweet Life"
Serves 4-6
3 lb boneless beef chuck roast
1 pkg Mushroom/onion soup mix
1 10oz can of beef broth + 1 can of H2O
French rolls or sour dough bread
In a medium bowl whisk together the broth, water and soup mix. Trim any excess fat off of the meat. Add meat to crock pot, then pour broth & soup over it.Cook on low 6-8 hours. Remove meat to a large bowl or plate using a slotted spoon. Use two forks to shred up the meat & remove any excess fat. Toast the bread and make sandwiches with the beef (we added some horseradish to them) serve with a bowl of the au jus from the crock pot for dippin'.
Scallop Salad
This looks yummy!!
Scallop Cabbage Salad - From "Our Sweet Life"
For 2By Nate & Beth
1 pkg (3-4 individual) Sushi-grade large scallops
Low-sodium soy sauce
1 orange, sliced into 1/4s
3 cloves garlic, thinly sliced
1/2 sweet white onion, peeled & chopped
1/4 chopped green cabbage
1/4 chopped purple cabbage
2-3 radishes sliced
Chopped or shredded carrots
1 T olive or sesame oil
Toss together chopped cabbages, radishes & carrots.In a large skillet on medium heat olive oil, add onions and garlic and stir for about 5 minutes or until onions soften a bit. Add a tsp of soy sauce and the juice of 1/4 of the orange. Sautee about 7-10 minutes and let juices combine and onion/garlic mix caramelize a bit. Very lightly season scallops with kosher salt on both sides and add to pan, and squeeze the juice of 1/4 orange over them. Cook 4 minutes then flip, squeeze another 1/4 orange over and cook another 4 minutes. Stir and simmer everything another 2-3 minutes. Divide cabbage mix between 2 salad bowls, and use a slotted spoon to pile the garlic, onions and scallops on top. Drizzle the extra juices over the salad and serve with an orange slice on the side! (you can also use a little salad dressing if you want, or top with sesame seeds).
Scallop Cabbage Salad - From "Our Sweet Life"
For 2By Nate & Beth
1 pkg (3-4 individual) Sushi-grade large scallops
Low-sodium soy sauce
1 orange, sliced into 1/4s
3 cloves garlic, thinly sliced
1/2 sweet white onion, peeled & chopped
1/4 chopped green cabbage
1/4 chopped purple cabbage
2-3 radishes sliced
Chopped or shredded carrots
1 T olive or sesame oil
Toss together chopped cabbages, radishes & carrots.In a large skillet on medium heat olive oil, add onions and garlic and stir for about 5 minutes or until onions soften a bit. Add a tsp of soy sauce and the juice of 1/4 of the orange. Sautee about 7-10 minutes and let juices combine and onion/garlic mix caramelize a bit. Very lightly season scallops with kosher salt on both sides and add to pan, and squeeze the juice of 1/4 orange over them. Cook 4 minutes then flip, squeeze another 1/4 orange over and cook another 4 minutes. Stir and simmer everything another 2-3 minutes. Divide cabbage mix between 2 salad bowls, and use a slotted spoon to pile the garlic, onions and scallops on top. Drizzle the extra juices over the salad and serve with an orange slice on the side! (you can also use a little salad dressing if you want, or top with sesame seeds).
MYOTO-Make Your Own Take Out: Thai Chicken Noodle Soup
MYOTO-Make Your Own Take Out: Thai Chicken Noodle Soup - from www.rachelray.com
Ingredients
2 tablespoons vegetable oil, 2 turns of the pan
1 medium size yellow onion, peeled, quartered and thinly sliced
3 garlic cloves, peeled and finely chopped
2 poblano or anaheim peppers, seeded and thinly sliced
Salt and freshly ground black pepper
1 cup shredded carrots, (available in pouches in the produce department)
6 cups, 1 1/2 quarts, chicken broth
1 1/2 pound chicken tenders (2 packages), cut into bite size chunks
2 small bundles from a 3.75 ounce package of bean thread noodles such as Kame brand, (there are usually 3 bundles in one package)
3 tablespoons cilantro leaves, chopped
15 fresh basil leaves, roughly chopped
1 lime
Preparation
Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.
Ingredients
2 tablespoons vegetable oil, 2 turns of the pan
1 medium size yellow onion, peeled, quartered and thinly sliced
3 garlic cloves, peeled and finely chopped
2 poblano or anaheim peppers, seeded and thinly sliced
Salt and freshly ground black pepper
1 cup shredded carrots, (available in pouches in the produce department)
6 cups, 1 1/2 quarts, chicken broth
1 1/2 pound chicken tenders (2 packages), cut into bite size chunks
2 small bundles from a 3.75 ounce package of bean thread noodles such as Kame brand, (there are usually 3 bundles in one package)
3 tablespoons cilantro leaves, chopped
15 fresh basil leaves, roughly chopped
1 lime
Preparation
Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.
Vegetable Curry
Vegetable Curry - from www.rachelray.com
Ingredients
1 1/2 cups jasmine rice
2 tablespoons extra virgin olive oil (EVOO)
1 large, firm eggplant, half peeled, cut into 1-inch cubes
1 large onion, chopped
1 large red bell pepper, seeded and diced
4 cloves garlic, chopped
1 tablespoon tomato paste
1 cup vegetable or chicken stock
3 rounded tablespoons mild red curry paste, found in the international foods aisle
1 can chickpeas
1/2 cup mango chutney (a couple of heaping tablespoons)
Salt
A handful cilantro, chopped (optional)
Sliced or slivered almonds, toasted
Thinly sliced scallions
Store-bought naan bread or whole wheat pitas
Preparation
Prepare rice according to package directions.
While rice is simmering, start the curry: Heat a nonstick skillet over medium to medium-high heat. When the pan is hot, add EVOO, 2 turns around the pan, eggplant, onion and bell pepper. Cover pan and cook 6-8 minutes, stirring occasionally.
Add garlic and tomato paste, cook about 1 minute more then add the vegetable stock, curry paste and chickpeas.
Stir in mango chutney and salt, and simmer for 1-2 minutes over low heat for flavors to combine. Remove curry from heat and stir in cilantro.
To serve, ladle curry into shallow bowls then scoop rice into the center of the bowls. Garnish your curry with lots of toasted almonds, cilantro and scallions, and serve with naan bread or pitas alongside
Ingredients
1 1/2 cups jasmine rice
2 tablespoons extra virgin olive oil (EVOO)
1 large, firm eggplant, half peeled, cut into 1-inch cubes
1 large onion, chopped
1 large red bell pepper, seeded and diced
4 cloves garlic, chopped
1 tablespoon tomato paste
1 cup vegetable or chicken stock
3 rounded tablespoons mild red curry paste, found in the international foods aisle
1 can chickpeas
1/2 cup mango chutney (a couple of heaping tablespoons)
Salt
A handful cilantro, chopped (optional)
Sliced or slivered almonds, toasted
Thinly sliced scallions
Store-bought naan bread or whole wheat pitas
Preparation
Prepare rice according to package directions.
While rice is simmering, start the curry: Heat a nonstick skillet over medium to medium-high heat. When the pan is hot, add EVOO, 2 turns around the pan, eggplant, onion and bell pepper. Cover pan and cook 6-8 minutes, stirring occasionally.
Add garlic and tomato paste, cook about 1 minute more then add the vegetable stock, curry paste and chickpeas.
Stir in mango chutney and salt, and simmer for 1-2 minutes over low heat for flavors to combine. Remove curry from heat and stir in cilantro.
To serve, ladle curry into shallow bowls then scoop rice into the center of the bowls. Garnish your curry with lots of toasted almonds, cilantro and scallions, and serve with naan bread or pitas alongside
Dinner at Ruth Chris
Last night Richard and I celebrated our Valentine's Day at Ruth Chris. It was excellent and what made it even better, we had a gift card!! I had the Ruth Chop salad and then the Portobella Dinner. Richard had Filet with Blue Cheese and Broccoli. Everything was great and we had a really good time. We finished the evening with a walk to Extradinary Desserts. We had berries with whipped cream.
Saturday, February 23, 2008
Sweet Potato Tea Bread
Sweet Potato Tea Bread
Unsalted butter, at room temperature, for greasing the pan
½ cup all purpose flour, plus more for flouring the pan
¼ cup baking soda
1/8 teaspoon salt
¼ teaspoon pumpkin pie spice (I used about ½ teaspoon plus a sprinkling of cinnamon)
¼ cup cold mashed sweet potato (about 1 small sweet potato baked, peeled and mashed)
¼ cup sugar
2 tablespoons vegetable oil1
tablespoon buttermilk (I had no buttermilk so I used half and half)
½ teaspoon pure vanilla extract
1 medium egg
Place a rack in the center of the oven and preheat to 350. Lightly butter and flour a 5x3” loaf pan.Place the flour, baking soda, salt and pumpkin pie spice in a mixing bowl and whisk to blend.Place the sweet potatoes, sugar, oil, buttermilk, vanilla and egg in a small bowl and whisk to blend.Add the sweet potato mixture to the flour mixture and stir until dry ingredients are just moistened.Spoon batter into prepared pan and bake 26-30 minutes or until a toothpick inserted in the center comes out clean.Cool bread in pan on a wire rack for 15 minutes, then remove the bread from the pan and cook completely. Serve warm or at room temperature.
Unsalted butter, at room temperature, for greasing the pan
½ cup all purpose flour, plus more for flouring the pan
¼ cup baking soda
1/8 teaspoon salt
¼ teaspoon pumpkin pie spice (I used about ½ teaspoon plus a sprinkling of cinnamon)
¼ cup cold mashed sweet potato (about 1 small sweet potato baked, peeled and mashed)
¼ cup sugar
2 tablespoons vegetable oil1
tablespoon buttermilk (I had no buttermilk so I used half and half)
½ teaspoon pure vanilla extract
1 medium egg
Place a rack in the center of the oven and preheat to 350. Lightly butter and flour a 5x3” loaf pan.Place the flour, baking soda, salt and pumpkin pie spice in a mixing bowl and whisk to blend.Place the sweet potatoes, sugar, oil, buttermilk, vanilla and egg in a small bowl and whisk to blend.Add the sweet potato mixture to the flour mixture and stir until dry ingredients are just moistened.Spoon batter into prepared pan and bake 26-30 minutes or until a toothpick inserted in the center comes out clean.Cool bread in pan on a wire rack for 15 minutes, then remove the bread from the pan and cook completely. Serve warm or at room temperature.
Crock Pot Hawaiian Chicken
Another Recipe to try...
Hawaiian Chicken
4 boneless, skinless chicken breasts
salt to taste
1 (15 ounce) can pineapple slices, juice reserved
1/3 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/4 cup cornstarch
Place chicken in slow cooker sprayed with non-stick spray and sprinkle with a little salt. Place pineapple slices over chicken. In a small bowl, combine pineapple juice, brown sugar, lemon juice, ginger and cornstarch and stgir until combined. Pour over chicken. Cover and cook on low for 4 to 5 hours or hight for 2 1/2 to 3 hours. Serve over rice.
Hawaiian Chicken
4 boneless, skinless chicken breasts
salt to taste
1 (15 ounce) can pineapple slices, juice reserved
1/3 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/4 cup cornstarch
Place chicken in slow cooker sprayed with non-stick spray and sprinkle with a little salt. Place pineapple slices over chicken. In a small bowl, combine pineapple juice, brown sugar, lemon juice, ginger and cornstarch and stgir until combined. Pour over chicken. Cover and cook on low for 4 to 5 hours or hight for 2 1/2 to 3 hours. Serve over rice.
Hawaiian Rolls
A recipe I would like to try....
Hawaiian Rolls - taken from "...and a cookie for dessert"
1 1/4 cups pineapple juice
2 packages instant dry yeast
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
4 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground ginger
5 1/2 to 6 cups flour
1. In a large bowl, with an electric mixer, beat together the sugar and butter. Beat in the yeast packages and the pineapple juice. Beat in 3 of the eggs, the vanilla, salt and ginger until well combined. Add 3 cups of the flour and beat until smooth. Stir in enough of the remaining flour (about 2 1/2 cups) to make the dough easy to handle.
2. Using the hook attachment on your stand mixer, knead the dough until smooth and elastic, about 3 minutes, using up to 1/2 cup more if necessary. Place the dough in a greased bowl and turn greased side up. Loosely cover with a kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Dough is ready if you poke it and the indentation remains.)
3. Punch down the dough and divide in half. Divide one half of the dough into nine equal pieces. Form each piece into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.
4. Preheat the oven to 350 degrees. In a small bowl, lightly bat the remaining egg. Brush over the rolls and sprinkle with a couple of pinches of sugar. Bake 30 to 40 minutes, until golden brown.
Hawaiian Rolls - taken from "...and a cookie for dessert"
1 1/4 cups pineapple juice
2 packages instant dry yeast
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
4 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground ginger
5 1/2 to 6 cups flour
1. In a large bowl, with an electric mixer, beat together the sugar and butter. Beat in the yeast packages and the pineapple juice. Beat in 3 of the eggs, the vanilla, salt and ginger until well combined. Add 3 cups of the flour and beat until smooth. Stir in enough of the remaining flour (about 2 1/2 cups) to make the dough easy to handle.
2. Using the hook attachment on your stand mixer, knead the dough until smooth and elastic, about 3 minutes, using up to 1/2 cup more if necessary. Place the dough in a greased bowl and turn greased side up. Loosely cover with a kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Dough is ready if you poke it and the indentation remains.)
3. Punch down the dough and divide in half. Divide one half of the dough into nine equal pieces. Form each piece into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.
4. Preheat the oven to 350 degrees. In a small bowl, lightly bat the remaining egg. Brush over the rolls and sprinkle with a couple of pinches of sugar. Bake 30 to 40 minutes, until golden brown.
Our Valentine's Day
Because I am a florist, we our celebrating V-day tonight. I have made reservations at Ruth Chris. We have a $100 gift card, yeah!! So no cooking for me tonight. I think I am going to order just their sides. I like meat but don't have to have it and would probably prefer their salads and veggies.
Dinner Friday
I babysit for my godbaby on Thurs. night and my cousin had made Turkey burgers and couscous. Which sounded really good to me. So last night I made a mediterranean dinner. We had turkey meatballs/burgers, couscous, noodles (because my FI does not eat onions), yogurt sauce, cucumbers, tomatoes, pitas and squash.
For the Turkey Meatballs, I just mixed the turkey meat with garlic salt, garlic, onion powder, pepper and oregano. Then I pan fired them with a bit of olive oil.
For the yogurt sauce, I used 2 containers of plain yogurt and mixed it with, pepper, garlic salt, garlic, dill and a bit of cucumber.
I thought the dinner turned out really well. My FI said the turkey was really moist. I think everything was pretty much gone when we cleared the table.
For the Turkey Meatballs, I just mixed the turkey meat with garlic salt, garlic, onion powder, pepper and oregano. Then I pan fired them with a bit of olive oil.
For the yogurt sauce, I used 2 containers of plain yogurt and mixed it with, pepper, garlic salt, garlic, dill and a bit of cucumber.
I thought the dinner turned out really well. My FI said the turkey was really moist. I think everything was pretty much gone when we cleared the table.
Thursday, February 21, 2008
Lasagna
So I ended up making the lasagna last night. It was a group effort. My FI made the meat one, I made the veggie one and my mom set the table and made all the sides. I did not exactly follow the recipe for the veggie lasagna, which is typical for me. It was pretty good. I think if I make it again, I will try a different sauce. Maybe even a jar sauce. I am not cooking tonight because we are going to be eating lasagna for weeks. We had enough ingredients to make 3 trays. I put one in the freezer and the other 2 we will eat for a few days.
Wednesday, February 20, 2008
My first Post!!
I decided to start a food blog like a lot of the girls on the knot. Today, I am debating as to whether I should make lasagna or not. I work till 4, so that would give me a late start on a time consuming dinner. My FI requested lasagna for dinner sometime this week and I also saw a recipe for healthy lasagna that I wanted to try. Unfortnately, he does not want the healthy version. So I think I will make 2 trays, one all meat and one veggie. I saw this recipe at my cousin's and when I walked into the grocery store, I saw the magazine that had the recipe. It was in Sunset Magazine. I have made my own substitutions. I am using spinach instead of kale (could not find any), I am adding mushrooms and I am using pre-cut butternut squash. I love pre-cut butternut squash. If any of you have tried to cut your own, you know way I love them.
Whole-wheat Lasagna with Butternut Squash and Kale
Prep and Cook Time: about 2 hours.
Notes: You can assemble and chill the lasagna a day ahead, but add 10 to 15 minutes to the baking time. You can also freeze the lasagna, wrapped well in plastic wrap, for up to 1 month and bake it frozen (add 1 1/4 hours to the oven time).
Ingredients
4 tablespoons olive oil,
1 medium red onion, peeled and sliced
3 peeled garlic cloves (1 minced, 2 left whole)
2 cans (14 oz. each) crushed tomatoes
1 teaspoon dried oregano
About 1 tsp. each salt and freshly ground black pepper, divided
6 cups (about 2 lbs.) butternut squash, peeled and cut into 1/2-in. cubes
1/2 tsp. dried thyme
1 pound Lacinato kale (often sold as dinosaur or Tuscan kale)
9 whole-wheat lasagna noodles (about 8 oz.)
1 container (15 oz.) part-skim-milk ricotta cheese
1/8 teaspoon ground nutmeg
2 cups shredded mozzarella cheese, divided
Preparation1. Preheat oven to 400°. Heat 2 tbsp. olive oil in a 2- to 3-qt. pot over medium heat. Add onion and minced garlic; cook, stirring occasionally, until onion is soft and translucent, 5 minutes. Add tomatoes, oregano, and 1/2 tsp. each salt and pepper. Reduce heat and simmer until thick and flavors are combined, about 30 minutes. Set aside.
2. While sauce is cooking, in a 12- by 15-in. baking pan, sprinkle squash with thyme, remaining olive oil, and salt and pepper to taste. Add garlic cloves and toss squash mixture to coat with oil. Bake until soft, 10 to 15 minutes. Meanwhile, bring 3 qts. salted water to a boil in a large pot.
3. Reduce oven temperature to 350°. Transfer squash and garlic to a food processor and purée until smooth.
4. Tear kale leaves from center ribs and discard ribs. Boil leaves until soft, 5 to 8 minutes. Drain; let cool. Squeeze out as much water as possible and chop finely.
5. In the same pot, bring another 3 qts. salted water to a boil. Add noodles and cook until tender to the bite, about 10 minutes. Drain; rinse with cold water.
6. In a bowl, mix ricotta, nutmeg, 1 cup mozzarella, and remaining 1/2 tsp. each salt and pepper.
7. Coat the bottom of a 9- by 13-in. pan with 1/3 of tomato sauce (about 1 1/2 cups). Lay 3 noodles in a single layer over sauce. Top noodles with squash, spreading evenly. Sprinkle 1/2 of kale evenly over squash. Arrange 3 more noodles on kale and top with ricotta, spreading evenly. Top with remaining kale and noodles. Cover noodles with remaining tomato sauce and sprinkle with remaining 1 cup mozzarella.
8. Bake lasagna until juices are bubbling and cheese is melted, about 30 minutes. Let stand 10 minutes before slicing.
Note: Nutrition analysis is per 4 1/2- by 4 1/2-in. serving.
Makes 8 servings
Nutritional Information
CALORIES 424(38% from fat); FAT 18g (sat 7.4g); PROTEIN 20g; CHOLESTEROL 39mg; SODIUM 659mg; FIBER 8g; CARBOHYDRATE 51g
Whole-wheat Lasagna with Butternut Squash and Kale
Prep and Cook Time: about 2 hours.
Notes: You can assemble and chill the lasagna a day ahead, but add 10 to 15 minutes to the baking time. You can also freeze the lasagna, wrapped well in plastic wrap, for up to 1 month and bake it frozen (add 1 1/4 hours to the oven time).
Ingredients
4 tablespoons olive oil,
1 medium red onion, peeled and sliced
3 peeled garlic cloves (1 minced, 2 left whole)
2 cans (14 oz. each) crushed tomatoes
1 teaspoon dried oregano
About 1 tsp. each salt and freshly ground black pepper, divided
6 cups (about 2 lbs.) butternut squash, peeled and cut into 1/2-in. cubes
1/2 tsp. dried thyme
1 pound Lacinato kale (often sold as dinosaur or Tuscan kale)
9 whole-wheat lasagna noodles (about 8 oz.)
1 container (15 oz.) part-skim-milk ricotta cheese
1/8 teaspoon ground nutmeg
2 cups shredded mozzarella cheese, divided
Preparation1. Preheat oven to 400°. Heat 2 tbsp. olive oil in a 2- to 3-qt. pot over medium heat. Add onion and minced garlic; cook, stirring occasionally, until onion is soft and translucent, 5 minutes. Add tomatoes, oregano, and 1/2 tsp. each salt and pepper. Reduce heat and simmer until thick and flavors are combined, about 30 minutes. Set aside.
2. While sauce is cooking, in a 12- by 15-in. baking pan, sprinkle squash with thyme, remaining olive oil, and salt and pepper to taste. Add garlic cloves and toss squash mixture to coat with oil. Bake until soft, 10 to 15 minutes. Meanwhile, bring 3 qts. salted water to a boil in a large pot.
3. Reduce oven temperature to 350°. Transfer squash and garlic to a food processor and purée until smooth.
4. Tear kale leaves from center ribs and discard ribs. Boil leaves until soft, 5 to 8 minutes. Drain; let cool. Squeeze out as much water as possible and chop finely.
5. In the same pot, bring another 3 qts. salted water to a boil. Add noodles and cook until tender to the bite, about 10 minutes. Drain; rinse with cold water.
6. In a bowl, mix ricotta, nutmeg, 1 cup mozzarella, and remaining 1/2 tsp. each salt and pepper.
7. Coat the bottom of a 9- by 13-in. pan with 1/3 of tomato sauce (about 1 1/2 cups). Lay 3 noodles in a single layer over sauce. Top noodles with squash, spreading evenly. Sprinkle 1/2 of kale evenly over squash. Arrange 3 more noodles on kale and top with ricotta, spreading evenly. Top with remaining kale and noodles. Cover noodles with remaining tomato sauce and sprinkle with remaining 1 cup mozzarella.
8. Bake lasagna until juices are bubbling and cheese is melted, about 30 minutes. Let stand 10 minutes before slicing.
Note: Nutrition analysis is per 4 1/2- by 4 1/2-in. serving.
Makes 8 servings
Nutritional Information
CALORIES 424(38% from fat); FAT 18g (sat 7.4g); PROTEIN 20g; CHOLESTEROL 39mg; SODIUM 659mg; FIBER 8g; CARBOHYDRATE 51g
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