Tuesday, June 29, 2010
I came across this recipe on another cooking blog I read occasionally. I have yet to try it since my husband isn't thrilled with fruit based meat sauces, but several friends have and say it is very easy and yummy.
6 boneless, skinless chicken breasts
Garlic salt and pepper, to taste
1 can whole cranberry sauce
1 C Dorothy Lynch salad dressing (substitute french or catalina dressing if you don't live in Nebraska where Dorothy Lynch dressing is made)
1 packet dry onion soup mix
Grease a 9×13″ pan. Place chicken on the bottom of the pan and season with s&p. Combine cranberry sauce, Dorothy Lynch and onion soup mix; pour over chicken. Cover and bake at 350 for 1 to 1.5 hours. Remove foil halfway through cooking time. Can be a freezer meal. Mix everything together and pour over chicken breast in a zip lock bag. Thaw and pour into pan, bake accordingly.
Monday, June 28, 2010
I give you Pioneer Woman's "Marlboro Man’s SECOND Favorite Sandwich."
It's an early recipe of hers and shockingly contains no butter!
* 4 chicken breasts, pounded to even thickness, 1 per person
* 12 slices bacon, pieces sliced in half, probably 4 slices per person
* 4 rolls or hamburger buns or bread, or none at all
* lemon pepper seasoning – I used Pappy’s.
* sliced cheese – I’ve used Havarti and Colby
1. Cook cut in half bacon strips as crispy as you like them. Remove bacon and drain on paper towels. Pour off all grease, except for about a tablespoon.
2. Liberally sprinkle both sides of chicken breasts with lemon pepper.
3. Add chicken breasts to pan and cook covered about 4 minutes.
4. Flip chicken and lay desired amount of bacon strips across the breast; add sliced cheese over bacon. Cover pan and allow cheese to melt thoroughly.
5. Serve chicken on roll/bun, whatever bread you want. You can have it plain as an entrée or make it into a sandwich with a little mayonnaise.Enjoy! I promise I use recipe sources other than The Pioneer Woman and will share them soon!
Friday, June 25, 2010
I will spare you my long, sad saga of strawberry hulling. I've used knives, different tong-style strawberry hullers, my fingers, etc.
When I saw the new Chef'N Stem Gem at Sur La Table, I thought it looked neat. I pressed the little green handle and watched those silver claws open and close.
But really, I thought, I have a perfectly nice paring knife, a drawer full of kitchen gadgets, and a budget. I didn't NEED it. It wasn't on sale, I didn't have a coupon, I moved on.
Then my sister came to visit, and brought me one. We went to a local farmers market, bought a box of strawberries, and got to work.
To operate the Stem Gem, you press the the green thing on top, which causes the metal jaws to open. You drive the metal jaws into the top of the strawberry, release the green thing, and with a little twist and pull up, the green leafy part of the strawberry as well as the white inside stem are trapped in those metal jaws. Push the green button again, and the stem is in your trash and the strawberry is ready to eat.
The finished strawberry looks nice and would be easy to stuff. I went through a pint of strawberries very quickly. There's really no waste, it's painless, and I haven't injured myself with it yet!
The only downside is that sometimes you have to fleck a little of the strawberry leaf away - it gets cut and then just sits on the strawberry. A final rinse after hulling would probably take care of this issue.
If you're a frequent strawberry eater, and want a quick and easy way to get rid of the stem, you may want to ask your sister to get you one too!
Disclaimer: Unfortunately, Chef'N doesn't know who I am, doesn't pay me to review their stuff, and doesn't even send me free gadgets. A girl can dream...
1) I truly hate gardening. I grow a few things in pots but I don't like bugs and worms and the feeling of dirt in my hands has never done anything for me.
2) I make too many decisions (especially menu decisions) already. My mind is on overload and it makes me tired. Weekly someone decides what vegetables (and usually one fruit) I am going to eat that week. I can build the rest from there.
3) I get to try things I never would. Kohlrabi is great with hummus. Beet greens work nicely in soups and stir frys. My kids LIKE sugar snap peas.
4) I'm helping a local farmer grow healthy food within 10 miles of my home.
5) My family is eating organic, vitamin-laden yummy food.
For CSAs in your area, go to Localharvest.org.
Wednesday, June 23, 2010
I love to cook, eat, and shop at Sur La Table. I'm a vegetarian but my husband and 18 month old son are not; healthy food is important but taste is paramount; and I'm kind of cheap but will splurge (see philosophy on taste, previous). Quick food is great, but sometimes a great meal will take time and that's ok too... on special occasions. I'm not a good photographer but I love to see what food looks like.
Alison asked me to join after traveling all the way to California and having dinner at my house. Since she liked it, I think I'll lead off with it here.
Chicken Caesar Lasagna
Better Homes & Gardens: http://www.bhg.com/recipe/pasta/chicken-caesar-lasagna/
- 9 dried whole wheat or regular lasagna noodles [NB: I love no bake lasagna noodles!]
- 2 10-oz. containers refrigerated light Alfredo sauce [If you're cheap, jars work too!]
- 3 Tbsp. lemon juice
- 1/2 tsp. cracked black pepper
- 3 cups chopped, cooked chicken breast*[You can use leftovers, skip this, or use fake chicken, too]
- 1 10-oz. pkg. frozen chopped spinach, thawed and well drained [I used fresh]
- 1 cup bottled roasted red sweet peppers, drained and chopped
- 3/4 cup shredded Italian blend cheese [You can just shred some mozzarella and Parmesan together - I used about a cup or so]
1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.
2. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings. [I just baked it uncovered for about 35-40 minutes]
3. *Note: For chopped cooked chicken, season 2 pounds raw skinless boneless chicken breast halves with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Reduce heat to medium. Add chicken. Cook, uncovered, 8 to 12 minutes or until no longer pink, turning halfway through cooking. Cool chicken slightly before chopping.
Nutrition Facts: Calories 268, Total Fat (g) 10, Saturated Fat (g) 6, Cholesterol (mg) 68, Sodium (mg) 557, Carbohydrate (g) 20, Total sugar (g) 3, Fiber (g) 2, Protein (g) 24, Vitamin C (DV%) 83, Calcium (DV%) 21, Iron (DV%) 8.
I also made Pioneer Woman's Rosemary Rolls and Roasted Carrots (with rosemary instead of thyme, since I was already using rosemary) and some Fresh Express Caesar Supreme and Mediterranean Supreme salads (they were on sale!) I'll get into PW's recipes in later posts...
Wednesday, June 09, 2010
Sarah introduced me to this recipe from the Fix-It and Forget-It Cookbook. It has been one of my standby crock pot meals ever since. It's fast, cheap and easy. Perfect for those days when I have to work late at the office. I usually assemble it in my crock pot the night before, refrigerate and put in the pot on low all day.
Black Bean and Corn Soup
6-8 servings, it usually serves us plus leftovers for one if we are really hungry
2-15oz. cans black beans, drained and rinsed
14 1/2oz. can mexican stewed tomatoes, undrained
14 1/2oz. can diced tomatoes, undrained
11oz. can whole kernel corn, drained
4 green onions, sliced
2-3 T. chili powder
1t. ground cumin
1/2t. dried minced garlic
Add water if necessary
1. Combine all ingredients in crock pot. Can be assembled the night before.
2. Cover. Cook on High 5-6 hours OR Low all day.
Thursday, June 03, 2010
In my mind (and probably in most of yours) there are three important meal elements often in tension with each other: good taste, reasonable cost, and ease/speed of preparation. I find that most meals succeed at two, but it's hard to manage all three. In my case, throw in multiple food allergies (gluten, eggs, dairy) and the third almost always gets sacrificed to the other two. Most of the time I don't mind because I like cooking, but sometimes I still want or need to make something quick.
This soup is one of my favorites, and counts as quick in my kitchen. It is also cheap, especially if you get your spinach in giant bags at Costco (and incorporate it into every dinner for a week. I didn't call myself the Spinach Monster as a child for nothing!) I clipped it out of the Washington Post 5 or 6 years ago and neglected to keep the original publication information, which pains my academic citation-obsessed soul. I did replace the original chicken broth with vegetable, so can I call it mine now?
Spinach, Chickpea and Potato Soup
1 T olive oil
4 large cloves garlic, chopped (about 3 T)
1/2 tsp ground allspice, or more to taste
6 cups vegetable broth (I like the Rapunzel bouillon cubes)
1 pound red or white new potatoes (or any kind except baking), cut into 3/4" cubes
1 15.5 oz. can chickpeas, drained, or 1 1/2 cups cooked chickpeas
6 oz fresh baby spinach
Juice of one lemon
Salt and pepper to taste (The Rapunzel broth is quite salty.)
Heat the oil over medium heat. Add the garlic and stir just until it releases its aroma, about one minute. Add the allspice and cook for one minute; then add the broth. Heat until bubbles start to appear around the edges. Add potatoes and chickpeas. Bring to a boil and reduce heat to medium low. Cook at a gentle boil until the potatoes are easily pierced with a fork, 15-20 minutes depending on the size of the cubes. Taste and adjust seasonings. Turn off the heat and add the spinach, which will wilt in the heat of the broth. Add the lemon juice and stir. Serve immediately.
Tuesday, June 01, 2010
- Please use the tags when you post. Make sure to tag your name.
- Post about anything food, cooking, kitchen, etc. related.
- Use pictures if you have them