a great side dish for any kind of meat! we didn't have pine nuts, so we left those out but they would be good. too bad they are so darn expensive!
1 c quinoa, rinsed well
1/4 c pine nuts
2 T olive oil
2 garlic cloves, thinly sliced
1/3 c chopped fresh parsley
1/4 c raisins
1 T fresh lemon juice
s/p
1. place quinoa in sauce pan and cook over med heat until toasted, about 2 minutes. add 1 3/4 c water or broth. bring to boil. reduce heat to med low and simmer, covered until liquid is absorbed about 15 minutes. remove from heat and let sit, covered about 2 minutes.
2. toast pine nuts in a dry skillet over med high heat until golden about 3 minutes. transfer to plate. add olive and garlic to skillet and cook over med heat, stirring until golden about 2 minutes.
3. flush the quinoa with a fork. add pine nuts, garlic/olive oil mixture to quinoa. add parsley, raisins and lemon juice, season with s/p and toss.
Monday, January 31, 2011
Italian Beef Stew
oh man this stew is absolutely delicious! it takes a bit of preparing and time- but i think it could be adapted to a crock pot pretty easily. the fresh herbs just make this amazing! from cooking light:
1 t olive oil, divided
1 1/2 c chopped onion
1/2 c chopped carrot
1 T minced garlic
1/4 c flour
2 lbs boneless chuck roast, trimmed and cut into cubes
3/4 t salt, divided
1/2 t pepper
1 c dry red wine
3 3/4 c chopped (says seeded and peeled but that was too much trouble) plum tomato (about 2 lbs)
1 1/2 c beef broth
1/2 c water
2 T chopped fresh oregano
2 T chopped fresh thyme
1 bay leaf
1 package cremini mushrooms
3/4 c slices carrot
2 T chopped fresh basil
1 T chopped fresh parsley
1. heat dutch oven over med high heat. add 1 t oil to pan. add onion and chopped carrot; satue 8 minutes stirring occasionally. add garlic; saute for 45 seconds, remove from pan
2. add 1 T oil to pan. place 1/4 c flour in shallow dish. sprinkle beef with s/p. dredge in flour. add half of beef to pan. saute 6 minutes, browning on all sides. remove from pan. repeat procedure
3. add wine to pan and bring to boil, scraping pan. cook until reduced to 1/3 c (about 5 minutes). return meat and the onion mixture to pan. add tomatoe and next 6 ingredients; bring to boil. cover, reduce heat and simmer for 45 minutes stirring occasionally. uncover and stir in sliced carrot. simmer, uncovered for 1 hour until meat is very tender, stirring occasionally. discard bay leaf. stir in salt to taste, basil and parsley.
ohhh sooooo goodo!!!!!
1 t olive oil, divided
1 1/2 c chopped onion
1/2 c chopped carrot
1 T minced garlic
1/4 c flour
2 lbs boneless chuck roast, trimmed and cut into cubes
3/4 t salt, divided
1/2 t pepper
1 c dry red wine
3 3/4 c chopped (says seeded and peeled but that was too much trouble) plum tomato (about 2 lbs)
1 1/2 c beef broth
1/2 c water
2 T chopped fresh oregano
2 T chopped fresh thyme
1 bay leaf
1 package cremini mushrooms
3/4 c slices carrot
2 T chopped fresh basil
1 T chopped fresh parsley
1. heat dutch oven over med high heat. add 1 t oil to pan. add onion and chopped carrot; satue 8 minutes stirring occasionally. add garlic; saute for 45 seconds, remove from pan
2. add 1 T oil to pan. place 1/4 c flour in shallow dish. sprinkle beef with s/p. dredge in flour. add half of beef to pan. saute 6 minutes, browning on all sides. remove from pan. repeat procedure
3. add wine to pan and bring to boil, scraping pan. cook until reduced to 1/3 c (about 5 minutes). return meat and the onion mixture to pan. add tomatoe and next 6 ingredients; bring to boil. cover, reduce heat and simmer for 45 minutes stirring occasionally. uncover and stir in sliced carrot. simmer, uncovered for 1 hour until meat is very tender, stirring occasionally. discard bay leaf. stir in salt to taste, basil and parsley.
ohhh sooooo goodo!!!!!
chipotle bean burritos
from cooking light. very easy and yummy! esp with your salsa recipe.
1 T oil
1 garlic clove, minced
1/2 t chipotle chile powder (this is a ridiculously small amount. but also this spice is ridiculously expensive at the store. i used at least 1 Tablespoon of regular chili powder for this)
1/4 t salt
1/3 c water
1 can black beans, drained
1 can kidney beans, drained
3 T refrigerated salsa
tortillas
1 c mexican blend cheese
1 1/2 c chopped tomato
1 1/2 c chopped lettuce
6 T thinly sliced green onions
6 T sour cream
1. heat oil in large skillet over med heat. add garlic to pan and cook 1 minute stirring frequently. sitr in chile powder and salt. cook 30 seconds stirring constantly. stir in 1/3 c water, and beans. bring to boil. reduce heat and simmer 10 minutes. remove from heat, stir in salsa. partially mash beans with fork.
2. warm tortillas according to pkg directions. spoon about 1/3 c bean mixture into center of each tortilla. top each serving with cheese, tomato, lettuce, green onions and sour cream. roll up and serve!
had with chips and salsa.
have leftovers so going to have them tonight with y our tequila lime chicken recipe!
1 T oil
1 garlic clove, minced
1/2 t chipotle chile powder (this is a ridiculously small amount. but also this spice is ridiculously expensive at the store. i used at least 1 Tablespoon of regular chili powder for this)
1/4 t salt
1/3 c water
1 can black beans, drained
1 can kidney beans, drained
3 T refrigerated salsa
tortillas
1 c mexican blend cheese
1 1/2 c chopped tomato
1 1/2 c chopped lettuce
6 T thinly sliced green onions
6 T sour cream
1. heat oil in large skillet over med heat. add garlic to pan and cook 1 minute stirring frequently. sitr in chile powder and salt. cook 30 seconds stirring constantly. stir in 1/3 c water, and beans. bring to boil. reduce heat and simmer 10 minutes. remove from heat, stir in salsa. partially mash beans with fork.
2. warm tortillas according to pkg directions. spoon about 1/3 c bean mixture into center of each tortilla. top each serving with cheese, tomato, lettuce, green onions and sour cream. roll up and serve!
had with chips and salsa.
have leftovers so going to have them tonight with y our tequila lime chicken recipe!
fast raspberry scones
from everyday food. i used some frozen berries i had left over from our boysenberry bushes. i would add a bit more sugar next time too, b/c i like them sweet!
2 1/2 c flour
1/4 c plus 1 T sugar
1 T baking powder
3/4 t salt
1/2 c cold butter, cut into small pieces
3/4 c buttermilk
1 lg egg yolk
1 1/2 c fresh berries
1. preheat oven to 400. in a food processor, pulse together flour, 1/4 c sugar, bkaing powder and salt. add butter and pulse until peasize pieces form. in a small bowl whisk together buttermilk and egg yolk. slowly pour buttermilk mixture through feed tube into procesor,pulsing until dough just comes together.
2. transfer dough to a lightly floured work surface and spirnkle raspberries on top. knead 3 times to fold in berries. pull apart into 2 inch pieces (or bigger b/c i like bigger scones). place on 2 parchment lined rimmed baking sheets and sprinkle tops with 1 T sugar (i had some turbinado sugar i used for this)
3. bake until golden brown 15-18 minutes. let scones cool slightly on sheets.
travel easy for quick breakfasts at work!
2 1/2 c flour
1/4 c plus 1 T sugar
1 T baking powder
3/4 t salt
1/2 c cold butter, cut into small pieces
3/4 c buttermilk
1 lg egg yolk
1 1/2 c fresh berries
1. preheat oven to 400. in a food processor, pulse together flour, 1/4 c sugar, bkaing powder and salt. add butter and pulse until peasize pieces form. in a small bowl whisk together buttermilk and egg yolk. slowly pour buttermilk mixture through feed tube into procesor,pulsing until dough just comes together.
2. transfer dough to a lightly floured work surface and spirnkle raspberries on top. knead 3 times to fold in berries. pull apart into 2 inch pieces (or bigger b/c i like bigger scones). place on 2 parchment lined rimmed baking sheets and sprinkle tops with 1 T sugar (i had some turbinado sugar i used for this)
3. bake until golden brown 15-18 minutes. let scones cool slightly on sheets.
travel easy for quick breakfasts at work!
Tuesday, January 18, 2011
Postpone your meal plan for the week! Gotta do this one TODAY!
Tequila-Lime Chicken with all the Fixins
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Ingredients
- 3 whole Limes, Juiced
- 5 cloves Garlic, Peeled
- 1 whole Jalapeno, Sliced
- 1 teaspoon Kosher Salt
- ½ cups Cilantro
- ½ cups Tequila
- 5 Tablespoons Olive Oil
- 4 whole Boneless, Skinless Chicken Breasts
- 1 cup Monterey Jack Cheese, Grated
- Pico De Gallo
- Refried Pinto Or Black Beans
- Mexican Rice
- Sour Cream
- Avocado Slices
- Homemade Flour Tortillas
Preparation Instructions
Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.
Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.
When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)
Serve topped with pico de gallo or salsa, alongside refried black beans, Mexican rice, sour cream, avocado slices, fresh flour tortillas…and whatever other garnishes make you smile!
This is an absolutely delicous meal.
Homemade Flour Tortillas
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Ingredients
- 2-½ cups All-purpose Flour
- 2-½ teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- ½ cups Lard Or Vegetable Shortening
- 2 Tablespoons (additional) Lard Or Vegetable Shortening
- 1 cup Hot Water
Preparation Instructions
Combine flour, baking powder and salt in a large wooden bowl. Stir together.
Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.
Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.
Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.
Helpful tips:
* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.
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Darin said he can't remember the last time he had a Mexican meal that good! WOW! I was amazed at the flavor of the chicken! I didn't use tequila, bc I didn't have any. If I did, I would have tried it. DELICIOUS!
I also made this pie. yummy!
Delicious Chocolate Pie
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Ingredients
- 4 ounces, weight Unsweetened Baking Chocolate
- 1 cup Salted Butter, Softened
- 1-½ cup Sugar
- 1 teaspoon Vanilla Extract
- 4 whole Eggs
- 1 package Baked Pie Shell
Preparation Instructions
In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.
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