1 (8oz) package penne pasta
2 Tbsp butter
2Tbsp flour
1 1/2 cups milk
1/2 cup half and half
1/2 cup shredded white cheddar cheese
1/4 cup grated parmesan cheese
1 cup shredded Gruyere cheese divided (swiss cheese may be substituted)
1 tsp salt
1/4 tsp pepper
pinch of ground nutmeg
Preheat oven to 350
prepare pasta according to instructions
melt butter in a medium saucepan over medium heat. whisk in flour; cook whisking constantly 1 minute. gradually whisk in milk and half and half; cook whisking constantly , 3-5 minutes or until thickened. stir in cheddar cheese, parmesan cheese, and 1/2 cup gruyere cheese, and next 3 ingredients until smooth.
stir together pasta and cheese mixture, and pour into 4 lightly greased 11x7 inch baking dishes (if using 8 oz backing dished, place in a jelly roll pan for easy baking and proceed as directed.) top with remaining 1/2 cup gruyere.
bake at 350 for 15 minutes or until golden and bubbly.
Wednesday, December 19, 2007
Monday, December 03, 2007
dinner on wednesday
my friend katie gave me some left over pesto from a camping trip so i looked for recipes requiring pesto. both of these are from rachel ray's website. i am making both of these dishes for dinner on wednesday. hopefully they are good!
Tomato-Vegetable-Pasta Stoup
Rachael Ray
From Every Day with Rachael Ray
October 2007
SIX SERVINgs
Ingredients
2 tablespoons extra-virgin olive oil (EVOO)
1 zucchini, grated using the large holes of a box grater
2 carrots, peeled and grated using the large holes of a box grater
1 onion, chopped
4 ribs celery, chopped
1 bay leaf
Salt and pepper
4 cups vegetable or chicken broth
One 28-ounce can crushed tomatoes
One 15.5-ounce can chickpeas
2 jarred roasted red peppers, chopped
1/2 pound whole wheat penne rigate
1/4 cup store-bought pesto
1. heat the 2 tablespoons EVOO, 2 turns of the pan, in a large soup pot over medium-high heat. Add the zucchini, carrots, onion, celery and bay leaf, then season with salt and pepper and cook, stirring with a wooden spoon, about 8 minutes. Have your GH help you stir in the broth, tomatoes, chickpeas and red peppers; cover the pot and bring it all to a boil.
2. When the broth begins to boil, remove the lid. Then add the pasta and cook until al dente, 15 to 20 minutes. turn off the heat, then stir in the pesto. If the stoup gets too thick, stir in a little water to thin it out. Taste the stoup and season with more salt and pepper if you like; discard the bay leaf and serve.
Kids - Not-Your-Mama's Tuna Salad
Rachael Ray
From Every Day with Rachael Ray
June-July 2006
4 SERVINGS
Ingredients
1 tub (1 cup) store-bought pesto sauce, such as Buitoni brand
Juice of 1 lemon
Two 6-ounce cans water-packed tuna, drained
4 scallions, cut into thin strips with kitchen scissors or chopped
1 jarred whole roasted red pepper, cut into small pieces with kitchen scissors or chopped
Handful of grape tomatoes, halved
1/2 pound medium shell pasta—cooked al dente, rinsed under cold water and drained well
Salt and freshly ground pepper
Place the pesto in a large bowl and stir in the lemon juice. Add the tuna and flake it with a fork. Add the scallions, roasted red pepper, tomatoes and pasta, and toss the salad to coat evenly. Season to taste with salt and pepper.
Tomato-Vegetable-Pasta Stoup
Rachael Ray
From Every Day with Rachael Ray
October 2007
SIX SERVINgs
Ingredients
2 tablespoons extra-virgin olive oil (EVOO)
1 zucchini, grated using the large holes of a box grater
2 carrots, peeled and grated using the large holes of a box grater
1 onion, chopped
4 ribs celery, chopped
1 bay leaf
Salt and pepper
4 cups vegetable or chicken broth
One 28-ounce can crushed tomatoes
One 15.5-ounce can chickpeas
2 jarred roasted red peppers, chopped
1/2 pound whole wheat penne rigate
1/4 cup store-bought pesto
1. heat the 2 tablespoons EVOO, 2 turns of the pan, in a large soup pot over medium-high heat. Add the zucchini, carrots, onion, celery and bay leaf, then season with salt and pepper and cook, stirring with a wooden spoon, about 8 minutes. Have your GH help you stir in the broth, tomatoes, chickpeas and red peppers; cover the pot and bring it all to a boil.
2. When the broth begins to boil, remove the lid. Then add the pasta and cook until al dente, 15 to 20 minutes. turn off the heat, then stir in the pesto. If the stoup gets too thick, stir in a little water to thin it out. Taste the stoup and season with more salt and pepper if you like; discard the bay leaf and serve.
Kids - Not-Your-Mama's Tuna Salad
Rachael Ray
From Every Day with Rachael Ray
June-July 2006
4 SERVINGS
Ingredients
1 tub (1 cup) store-bought pesto sauce, such as Buitoni brand
Juice of 1 lemon
Two 6-ounce cans water-packed tuna, drained
4 scallions, cut into thin strips with kitchen scissors or chopped
1 jarred whole roasted red pepper, cut into small pieces with kitchen scissors or chopped
Handful of grape tomatoes, halved
1/2 pound medium shell pasta—cooked al dente, rinsed under cold water and drained well
Salt and freshly ground pepper
Place the pesto in a large bowl and stir in the lemon juice. Add the tuna and flake it with a fork. Add the scallions, roasted red pepper, tomatoes and pasta, and toss the salad to coat evenly. Season to taste with salt and pepper.
Sunday, December 02, 2007
2 great recipes
i made these two recipes the past week and they were delicious! they are both from the Rachel Ray 30 minute meals magazine i found at work.
Chicken and Veggie Pie
2/3 c rice
3 tbspn olive oil
1/4 c parmesan cheese
1 large egg, beaten
pepper
1 onion, finely chopped
1 red bell pepper, thinly sliced
2 cloves garlic, finely chopped
1 10 oz package frozen whole leaf spinach, thawed and squeezed dry ( i used fresh)
2 tsp finely chopped fresh rosemary
salt
1 store bought rotisserie chicken ( i used the other half left over from the curry soup
shredded
9 oz cheddar cheese, shredded
1. preheat oven to 425. in a small saucepan combine the rice with 1 1/3 c water. cover and simmer over medium heat until water is absorbed. let cool
2. brush sides of a 9 in pie pan with 1 tbspn olive oil. in a medium bowl, combine the cooled rice, parm cheese, egg and pinch of pepper. using lightly oiled fingers or a rubber spatula press the rice mixture evenly into the bottom and up the sides of the pie plate. bake for 10 minutes. set aside to cool.
3. in a large skillet, heat remaining 2 tbpsn olive oil. add the onion, bell pepper, garlic and cook stirring occasionaly until golden and tender. stir in the spinach and rosemary, season with salt and pepper and cook for 5 minutes more. remove from heat and let cool slightly. stir in the chicken and 1 c cheddar cheese.
4. lower the oven to 375. fill crust with the chicken-veggie filling, leaving 1 inch border at the top of the crust. sprinkle the remaing 1 1/4 cup cheddar cheese on top. bake until the cheese is melted and bubbly.
yumm!!!
Fire Roasted Manhatten clam Chowder
6 slices thick cut bacon, cut crosswise 1/4 inch thick
3 tbspn olive oil
6 cloves garlic, chopped
1 onion, finely chopped
2 ribs celery with leafy greens, stalks and leaves finally chopped separately
1 large baking potato
one 28 oz can diced fire roasted tomatoes
one 14.5 oz can chicken broth
two 10 oz cans baby clams or chopped clams packed in water, liquid reserved
salt / pepper
1. in a large saucepan over medium heat cook the bacon stirring occasionally until the fat renders about 6 minutes. discard the fat. add the olive oil and garlic and cook stirring until golden 2-3 minutes. add the onion and celery stalks and cook, stirring until softened, about 6 mintues. stir in the potato, the tomatoes and their juice and the chicken broth and bring to a boil. reduce the heat and simmer until the potato is tender 15-20 minutes.
2. stir in the clams with their liquid and cook to warm through. stir in the chopped celery leaves and season with salt/pepper.
***very delicious!!! serve with red lobster biscuits.****
Chicken and Veggie Pie
2/3 c rice
3 tbspn olive oil
1/4 c parmesan cheese
1 large egg, beaten
pepper
1 onion, finely chopped
1 red bell pepper, thinly sliced
2 cloves garlic, finely chopped
1 10 oz package frozen whole leaf spinach, thawed and squeezed dry ( i used fresh)
2 tsp finely chopped fresh rosemary
salt
1 store bought rotisserie chicken ( i used the other half left over from the curry soup
shredded
9 oz cheddar cheese, shredded
1. preheat oven to 425. in a small saucepan combine the rice with 1 1/3 c water. cover and simmer over medium heat until water is absorbed. let cool
2. brush sides of a 9 in pie pan with 1 tbspn olive oil. in a medium bowl, combine the cooled rice, parm cheese, egg and pinch of pepper. using lightly oiled fingers or a rubber spatula press the rice mixture evenly into the bottom and up the sides of the pie plate. bake for 10 minutes. set aside to cool.
3. in a large skillet, heat remaining 2 tbpsn olive oil. add the onion, bell pepper, garlic and cook stirring occasionaly until golden and tender. stir in the spinach and rosemary, season with salt and pepper and cook for 5 minutes more. remove from heat and let cool slightly. stir in the chicken and 1 c cheddar cheese.
4. lower the oven to 375. fill crust with the chicken-veggie filling, leaving 1 inch border at the top of the crust. sprinkle the remaing 1 1/4 cup cheddar cheese on top. bake until the cheese is melted and bubbly.
yumm!!!
Fire Roasted Manhatten clam Chowder
6 slices thick cut bacon, cut crosswise 1/4 inch thick
3 tbspn olive oil
6 cloves garlic, chopped
1 onion, finely chopped
2 ribs celery with leafy greens, stalks and leaves finally chopped separately
1 large baking potato
one 28 oz can diced fire roasted tomatoes
one 14.5 oz can chicken broth
two 10 oz cans baby clams or chopped clams packed in water, liquid reserved
salt / pepper
1. in a large saucepan over medium heat cook the bacon stirring occasionally until the fat renders about 6 minutes. discard the fat. add the olive oil and garlic and cook stirring until golden 2-3 minutes. add the onion and celery stalks and cook, stirring until softened, about 6 mintues. stir in the potato, the tomatoes and their juice and the chicken broth and bring to a boil. reduce the heat and simmer until the potato is tender 15-20 minutes.
2. stir in the clams with their liquid and cook to warm through. stir in the chopped celery leaves and season with salt/pepper.
***very delicious!!! serve with red lobster biscuits.****
Monday, November 26, 2007
simply the best
i have found one of the best soups ever!!! it is a curry soup and tastes just like a restaurant!! if you like curry at all, or want to try something more ethnic you should definitely try this!
Curried Chicken Soup
2 tbspn butter
1 bunch scallions, white and green portions thinly sliced seperately
1 red bell pepper, finely chopped
2 tsp curry powder (i used yellow)
1 32 oz container chicken broth
1 head cauliflower, cut into florets
1 large baking potate, peeled and cut into small cubes
1 rotisserie chicken, skin discarded and meat shredded
1 15 oz can chickpeas, rinsed
salt/pepper
3/4 cup plain whole milk yogurt
1. in a large saucepan, melt the butter ove medium heat. ad the scallion whites, bell pepper, and curry powder and cook, stirring, until tender about 3 minutes. ad the chicken broth, cauliflower, and potato and bring to a boil. lower the heat, partially cover and simmer until veggies are tender 10-12 minutes
2. stir in the chicken and chickpeas and cook until heated through about 2 minutes. stir in the scallion greens and season with salt and pepper. stir in the yogurt just before serving (i just added a dollop of yogurt to every bowl, that way i didn't spoil the leftovers)
oh my gosh- this is sooooo good! i bought the rotisserie chicken at costco (i just bought a membership today) and used half of it. i saved all the breast meatto make a chicken salad with and it was still plenty of meat in the soup. i got this from a rachel ray 30 minute meals magazine ifound at work. i am asking for the magazine for christmas! we are going to try a fire roasted clam chowder on wednesday from the same magazine. i'll let yoyu know how it goes.
Curried Chicken Soup
2 tbspn butter
1 bunch scallions, white and green portions thinly sliced seperately
1 red bell pepper, finely chopped
2 tsp curry powder (i used yellow)
1 32 oz container chicken broth
1 head cauliflower, cut into florets
1 large baking potate, peeled and cut into small cubes
1 rotisserie chicken, skin discarded and meat shredded
1 15 oz can chickpeas, rinsed
salt/pepper
3/4 cup plain whole milk yogurt
1. in a large saucepan, melt the butter ove medium heat. ad the scallion whites, bell pepper, and curry powder and cook, stirring, until tender about 3 minutes. ad the chicken broth, cauliflower, and potato and bring to a boil. lower the heat, partially cover and simmer until veggies are tender 10-12 minutes
2. stir in the chicken and chickpeas and cook until heated through about 2 minutes. stir in the scallion greens and season with salt and pepper. stir in the yogurt just before serving (i just added a dollop of yogurt to every bowl, that way i didn't spoil the leftovers)
oh my gosh- this is sooooo good! i bought the rotisserie chicken at costco (i just bought a membership today) and used half of it. i saved all the breast meatto make a chicken salad with and it was still plenty of meat in the soup. i got this from a rachel ray 30 minute meals magazine ifound at work. i am asking for the magazine for christmas! we are going to try a fire roasted clam chowder on wednesday from the same magazine. i'll let yoyu know how it goes.
the latest and greatest
the latest and greatest
alright, i have found it- the REAL best cookie recipe ever!! i will bet money on this one. i got it from a girl in my small group. beware, this recipe makes about 4 dozen cookies. she said she usually halves the recipe and still has a ton of cookies.
Monster Cookies
4 eggs
10.5 oz brown sugar (about 1/3 of a 2 lb bag)
1/3 cup sugar
1 tbspn vanilla
1 tbspn baking soda
1 1/2 sticks butter
2 cups creamy peanut butter
6 cups oats
1 1/2 cups milk chocolate chips
1 cup coconut
bake at 350 for 10 minutes
they don't even have flour....they are sooo delicious!!!
alright, i have found it- the REAL best cookie recipe ever!! i will bet money on this one. i got it from a girl in my small group. beware, this recipe makes about 4 dozen cookies. she said she usually halves the recipe and still has a ton of cookies.
Monster Cookies
4 eggs
10.5 oz brown sugar (about 1/3 of a 2 lb bag)
1/3 cup sugar
1 tbspn vanilla
1 tbspn baking soda
1 1/2 sticks butter
2 cups creamy peanut butter
6 cups oats
1 1/2 cups milk chocolate chips
1 cup coconut
bake at 350 for 10 minutes
they don't even have flour....they are sooo delicious!!!
Thursday, October 18, 2007
reporting back
I made the mediterranean humus pizza last week. it was really good- different than what i expected, but really tasty all the same. i also made Aunt jan's Magic Marinade too. eric grilled it outside and it was delicious! and, i finally tried your mexican rice recipe and it was good. i still like the other one better though- it seems more compact or more tomatoey or something. but your recipe was quick and tasted just like restaurant mex rice!
tonight we are trying something new. not sure how it will go but here's the recipe:
Grilled Stuffed Pizza Burgers
2 lb ground beef/turkey
1/2 tsp salt
1/4 cup chopped pepperoni
2 tbspn sliced ripe olives
1/2 cup pizza sauce
6 slices mozz cheese, cut in half diagonally
6 burger buns
6 leaves lettuce
1. heat grill. in large bowl, mix ground beef and salt. shape mixure into 12 thin patties, each aabout 4 inches in diamter
2. in small bowl, mix pepperoni, olives and 1/3 cup pizza sauce. spoon rounded tbspn pepperoni mixture onto center of 6 patties, spread slightly. top with remaining patties, press edges together firmly to seal.
3. place patties on grill. cover grill and cook over medium heat 8-12 minutes, turning once untnil done. during last 1-2 minutes of cooking time top each patty with cheese and rounded teaspoon of remaining pizza sauce and place buns, cut side down, on grill. cook until cheese is melted and buns toasted.
4. to serve place lettuce and patties on bottom halves of buns. cover with top halves (this is a silly step, why do they need to include that?!)
sounds like it could be really good.
tonight we are trying something new. not sure how it will go but here's the recipe:
Grilled Stuffed Pizza Burgers
2 lb ground beef/turkey
1/2 tsp salt
1/4 cup chopped pepperoni
2 tbspn sliced ripe olives
1/2 cup pizza sauce
6 slices mozz cheese, cut in half diagonally
6 burger buns
6 leaves lettuce
1. heat grill. in large bowl, mix ground beef and salt. shape mixure into 12 thin patties, each aabout 4 inches in diamter
2. in small bowl, mix pepperoni, olives and 1/3 cup pizza sauce. spoon rounded tbspn pepperoni mixture onto center of 6 patties, spread slightly. top with remaining patties, press edges together firmly to seal.
3. place patties on grill. cover grill and cook over medium heat 8-12 minutes, turning once untnil done. during last 1-2 minutes of cooking time top each patty with cheese and rounded teaspoon of remaining pizza sauce and place buns, cut side down, on grill. cook until cheese is melted and buns toasted.
4. to serve place lettuce and patties on bottom halves of buns. cover with top halves (this is a silly step, why do they need to include that?!)
sounds like it could be really good.
Monday, September 17, 2007
finally!
i finally found a chocolate chip cookie recipe that actually gives me photo worthy cookies!! i googled "otis spunkmeyer cookies" and got this recipe a few times so i went ahead and tried it! wow!!!
Recipe Ingredients:
1/2 cup butter
1/2 cup vegetable shortening
1 cup brown sugar, lightly packed
1/2 cup granulated sugar
2 large eggs
3 tsp vanilla extract
2 3/4 cups all purpose flour
2 tsp baking powder
1 tsp salt
2 cups chocolate chips
1 cup chopped English Walnuts
Cooking Directions:
1. Combine flour and baking powder in a small bowl and mix with a whisk. Set aside. Melt butter/shortening in a microwave oven (use a microwave safe mixing bowl or a glass measuring cup) stopping and stirring every 15 seconds. Stop when the butter is more of a paste (usually about 45-60 seconds). Pour over granulated sugar, brown sugar, salt, and vanilla in a large mixing bowl and beat well. Add each egg separately beating until creamy. Add flour mixture (1/2 cup at a time) while beating. Refrigerate for 1-3 hours in covered bowl. Pre-heat oven to 375
2. Bake for 10-12 minutes or until golden brown.
i just used all butter instead of any shortening b/c i've gotten rid of all shortening. it has a lot of really bad stuff in it for you, and butter tastes better anyway!! i didn't do the nuts either cuz i don't really like them. and i substituted whole wheat flour for half the flour called for. so i think the secret must be....refridgerate the dough!!!! these cookies seriously looked like the ones you see on commercials...they were all fluffy and chewy and gooey and thick and they didn't flatten out!!!!! i am so excited. i've been searching for this all my life :) anyway, you should try the recipe. it tastes just as good as they look. eric wanted more chocolate chips too, so i put the whole bag in (which actually ends up being 2 cups, just what the recipe calls for) i don't like the chocolate so much, but i made them for him for a special "good job working on grad school so hard" treat. hope you like them!
Recipe Ingredients:
1/2 cup butter
1/2 cup vegetable shortening
1 cup brown sugar, lightly packed
1/2 cup granulated sugar
2 large eggs
3 tsp vanilla extract
2 3/4 cups all purpose flour
2 tsp baking powder
1 tsp salt
2 cups chocolate chips
1 cup chopped English Walnuts
Cooking Directions:
1. Combine flour and baking powder in a small bowl and mix with a whisk. Set aside. Melt butter/shortening in a microwave oven (use a microwave safe mixing bowl or a glass measuring cup) stopping and stirring every 15 seconds. Stop when the butter is more of a paste (usually about 45-60 seconds). Pour over granulated sugar, brown sugar, salt, and vanilla in a large mixing bowl and beat well. Add each egg separately beating until creamy. Add flour mixture (1/2 cup at a time) while beating. Refrigerate for 1-3 hours in covered bowl. Pre-heat oven to 375
2. Bake for 10-12 minutes or until golden brown.
i just used all butter instead of any shortening b/c i've gotten rid of all shortening. it has a lot of really bad stuff in it for you, and butter tastes better anyway!! i didn't do the nuts either cuz i don't really like them. and i substituted whole wheat flour for half the flour called for. so i think the secret must be....refridgerate the dough!!!! these cookies seriously looked like the ones you see on commercials...they were all fluffy and chewy and gooey and thick and they didn't flatten out!!!!! i am so excited. i've been searching for this all my life :) anyway, you should try the recipe. it tastes just as good as they look. eric wanted more chocolate chips too, so i put the whole bag in (which actually ends up being 2 cups, just what the recipe calls for) i don't like the chocolate so much, but i made them for him for a special "good job working on grad school so hard" treat. hope you like them!
chicken, edamame, and noodle stir-fry
Katie gave me her old magazine, "Martha Stewart everyday food", and it has some really good recipes in it. i made this stir fry tonight and it was a real winner (i couldn't taste so much but eric really liked it)
ingredients:
salt/pepper
8 oz udon noodles (i found these easily in the asian section at smith's)
2 boneless, skinless chicken breast halves, cut crosswise into thin strips
1 tbsn corn starch
2 tbsn veg oil
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1/2 green cabbage (about 1 lb), thinly sliced
2 cups frozen shelled edamame (this is found usually with the frozen veggies at most groceries)
2 tbsn rice vinegar
2 tbspn soy sauce
serves 4
1. bring large pot salted water to cook noodles to boil according to package instructions. drain, rinse under cold water, drain again, set aside
2. while pasta is cooking, in medium bowl toss chicken with cornstarch, season with salt/pepper. in large nonstick skillet, heat 1 tbspn oil over med-high heat.l cook chicken until light brown on the outside and opaque throughout. transfer to plate (reserve skillet)
3. add remaingin oil to skillet. add onion and garlic. cook, stirring frequently until softened. add cabbage, and cook stirring fequently until tender, 2-4 minutes.
4. add edamame, vinegar, soy sauce, chicken and noodles to skillet. season with salt and pepper. cook, tossing until noodles and edamame are warmed through.
it was really good. i really liked those udon noodles. we ate it with chopsticks and all!
i also made a less-fatty waldorf salad from the same book:
apple, grape and celery salad
1/4 cup coarsely chopped pecans
2 celery stalks, thinly sliced on the diagnoal
1 granny smith apple, cored, halved and thinly sliced
1 cup seedless red grapes, halved
1 tbspn white wine vinegar
1 tbspn olive oil
salt /pepper
1. toaste pecans in 350 degree oven until lghtly browned, 4-6 minutes
2. in large bowl combine celery, apple, grapes, pecans, vinegar, oil and toss to combine.
it was pretty good. a nice side dish, although i still like bob's waldorf salad better. it was light and tasty though.
ingredients:
salt/pepper
8 oz udon noodles (i found these easily in the asian section at smith's)
2 boneless, skinless chicken breast halves, cut crosswise into thin strips
1 tbsn corn starch
2 tbsn veg oil
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1/2 green cabbage (about 1 lb), thinly sliced
2 cups frozen shelled edamame (this is found usually with the frozen veggies at most groceries)
2 tbsn rice vinegar
2 tbspn soy sauce
serves 4
1. bring large pot salted water to cook noodles to boil according to package instructions. drain, rinse under cold water, drain again, set aside
2. while pasta is cooking, in medium bowl toss chicken with cornstarch, season with salt/pepper. in large nonstick skillet, heat 1 tbspn oil over med-high heat.l cook chicken until light brown on the outside and opaque throughout. transfer to plate (reserve skillet)
3. add remaingin oil to skillet. add onion and garlic. cook, stirring frequently until softened. add cabbage, and cook stirring fequently until tender, 2-4 minutes.
4. add edamame, vinegar, soy sauce, chicken and noodles to skillet. season with salt and pepper. cook, tossing until noodles and edamame are warmed through.
it was really good. i really liked those udon noodles. we ate it with chopsticks and all!
i also made a less-fatty waldorf salad from the same book:
apple, grape and celery salad
1/4 cup coarsely chopped pecans
2 celery stalks, thinly sliced on the diagnoal
1 granny smith apple, cored, halved and thinly sliced
1 cup seedless red grapes, halved
1 tbspn white wine vinegar
1 tbspn olive oil
salt /pepper
1. toaste pecans in 350 degree oven until lghtly browned, 4-6 minutes
2. in large bowl combine celery, apple, grapes, pecans, vinegar, oil and toss to combine.
it was pretty good. a nice side dish, although i still like bob's waldorf salad better. it was light and tasty though.
Saturday, August 25, 2007
last week's salads
Herby Potato Salad (i serve it with grilled chicken for a complete meal)
ingredients:
1 lb new potatoes
salt and pepper
16 vine ripened cherry tomatoes, halved
generous 3/8 cup black olives, pittled and coarsely chopped (i omitted this b/c i forgot to buy them)
4 scallions, finely sliced
2 tbspn chopped fresh parsely
2 tbspn chopped fresh mint
2 tbspn chopped fresh cilantro
juice of 1 lemon
3 tbspn olive oil
cook potatoes in pan of lightly salted boiling water for 15 minutes until tender. drain, let cool s lightly before peeling off the skinds (i didn't peel the skins, i left them on). cut into halves of fourths,(i cut them before i boiled them). then combine with the tomatoes, olives, scallions, and herbs in a salad bowl.
mix the lemon juice and oil together in a small bowl and pour over the potato salad. season with salt and pepper to taste before serving. yum!! i love this one!!!
Walnut, pear, and crispy bacon salad
ingredients:
1/2 lb bacon (i used turkey)
generous 5/8 cup walnuts halves
2 pears, cored and sliced lengthwise
1 tbspn lemon juice
spring mix salad
dressing:
3 tbspn olive oil
2 tbspn lemon juice
1/2 tsp lemon
salt and pepper
preheat broiler to high. arrange bacon on foil lined broiler pan and cook under the broiler until well browned and crips. let cool then cut into 1/2 inch pieces *** i used turkey bacon and pan fried it instead of using the broiler b/c it makes my kitchen too hot to work in. i put a little olive oil in a pan and then added the pre-sliced up turkey bacon to make it crispier. i fried it until crisp****
meanwhile, heat a dry skillet over medium heat and lightly toast the walnuts, shaking the skillet frequently for 3 minutes until lightly browned, let cool.
toss the pears in the lmeon juice to prevent discoloration. pu the salad mix, walnuts, pears, and bacon into a salad bowl.
to make the dressing, whisk the oil, lemon juice and honey together in a small bowl. season to taste with salt and pepper, then pour ovver the salad. toss to combine.
this one was really yummy too. a little lighter so i bought some fresh bread and some spreadable herbed goat cheese and we had that with it too.
i'll try that pizza next time i got to the grocery store. i went to the farmer's market this moring and bought a bunch of fresh veggies and a chicken marinade so we'll probably have that this week (plus i am working 4 12 hour shifts this week and don't have time to make dinner!!)
have a schwell week!
ingredients:
1 lb new potatoes
salt and pepper
16 vine ripened cherry tomatoes, halved
generous 3/8 cup black olives, pittled and coarsely chopped (i omitted this b/c i forgot to buy them)
4 scallions, finely sliced
2 tbspn chopped fresh parsely
2 tbspn chopped fresh mint
2 tbspn chopped fresh cilantro
juice of 1 lemon
3 tbspn olive oil
cook potatoes in pan of lightly salted boiling water for 15 minutes until tender. drain, let cool s lightly before peeling off the skinds (i didn't peel the skins, i left them on). cut into halves of fourths,(i cut them before i boiled them). then combine with the tomatoes, olives, scallions, and herbs in a salad bowl.
mix the lemon juice and oil together in a small bowl and pour over the potato salad. season with salt and pepper to taste before serving. yum!! i love this one!!!
Walnut, pear, and crispy bacon salad
ingredients:
1/2 lb bacon (i used turkey)
generous 5/8 cup walnuts halves
2 pears, cored and sliced lengthwise
1 tbspn lemon juice
spring mix salad
dressing:
3 tbspn olive oil
2 tbspn lemon juice
1/2 tsp lemon
salt and pepper
preheat broiler to high. arrange bacon on foil lined broiler pan and cook under the broiler until well browned and crips. let cool then cut into 1/2 inch pieces *** i used turkey bacon and pan fried it instead of using the broiler b/c it makes my kitchen too hot to work in. i put a little olive oil in a pan and then added the pre-sliced up turkey bacon to make it crispier. i fried it until crisp****
meanwhile, heat a dry skillet over medium heat and lightly toast the walnuts, shaking the skillet frequently for 3 minutes until lightly browned, let cool.
toss the pears in the lmeon juice to prevent discoloration. pu the salad mix, walnuts, pears, and bacon into a salad bowl.
to make the dressing, whisk the oil, lemon juice and honey together in a small bowl. season to taste with salt and pepper, then pour ovver the salad. toss to combine.
this one was really yummy too. a little lighter so i bought some fresh bread and some spreadable herbed goat cheese and we had that with it too.
i'll try that pizza next time i got to the grocery store. i went to the farmer's market this moring and bought a bunch of fresh veggies and a chicken marinade so we'll probably have that this week (plus i am working 4 12 hour shifts this week and don't have time to make dinner!!)
have a schwell week!
Wednesday, August 22, 2007
ham and mozarella panini
1 loaf italian bread uncut
1 chunk fresh mozarella (the kind with the water in it)
ham for sandwiches
baby spinach
cut the bread lengthwise
put a layer of cheese sliced then spinach then ham then cheese again.
spread some olive oil on a baking sheet. put the sandwich on top. brush the top with more olive oil. put another baking sheet on top. heat oven to 450 and put it in for 20-25 min. squish it down a couple of times while cooking.
1 chunk fresh mozarella (the kind with the water in it)
ham for sandwiches
baby spinach
cut the bread lengthwise
put a layer of cheese sliced then spinach then ham then cheese again.
spread some olive oil on a baking sheet. put the sandwich on top. brush the top with more olive oil. put another baking sheet on top. heat oven to 450 and put it in for 20-25 min. squish it down a couple of times while cooking.
Monday, August 13, 2007
menu and recipes
Mediterranean Hummus Pizza
(gonna try this one tonight, so I'll let you know if it is good)
1 Pizza crust
1 Tbsp olive oil
1 pressed garlic clove
toppings:
2 plum tomatoes
1/4 medium red onion
1 2 inch piece of cucumber
1/2 cup pitted kalamata olives
1 (7 oz) container hummus spread
2 (6oz) jars quartered marinated artichoke hearts, drained
1/3 cup mediterranean seasoned feta cheese crumbles
Preheat oven to 425 and roll your dough out onto a baking sheet/stone. combine garlic and oil and brush evenly over dough. bake for 12-14 minutes or until light golden brown
slice tomatoes in half lengthwise and scrape out seeds and then dice. thinly slice onion. slice cucumber into slices and then quarters. coarsely chop olives with food chopper.
remove pizza crust from oven and spread hummus evenly over the crust. arrange tomatoes, onion, cucumber, olives and artichokes over hummus. sprinkle with cheese. cut into squares.
BABY SPINACH SALAD WITH TUNA
2 Tbsp plain low fat yogurt
1-2 tsp dijon mustard
1 Tbsp fresh lemon juice
coarse salt and ground pepper
baby spinach
1/2 cups seedless red grapes halved lengthwise
3/4 cup thinly sliced red onion
1 can tuna
flat bread (optional) I am going to use spinach wraps and make it into a wrap
In a small bowl whisk together yogurt, dijon, and lemon juice. Season with salt and pepper. place dressing in a resealable plastic bag or airtight container. place spinach grapes, and onion in another container. just before serving, drain tuna and add to sald and toss with dressing.
FLOUNDER WITH TOMATO-ONION RAGOUT
( I used Tilapia bc I couldn't find flounder)
olive oil
red onion thinly sliced
cherry or grape tomatoes halved
white-wine vinegar
coarse salt
pepper
fish fillets
parsley
in a non stick skillet heat oil over medium add onion and cook, stirring occasionally until lightly browned. add tomatoes and cook stirring occasionally until slightly collapsed.
remove skillet from heat. add vinegar; stir to combine. season with salt and pepper ( I didn't have white wine vinegar so I used white wine and rice vinegar and just put a splash of each in there. it was good)
remove to a bowl and cover and keep warm
wipe clean with paper towels your skillet. put a little more oil in an dheat over medium high. season fish with salt and pepper, place in skillet. cook until lightly browned, about 2 minutes. with a wide metal spatula; carefully turn fish over. cook until opaque throughout; about 1 minute. transfer fish to a dinner plate. spoon tomato-onion ragout over fish; serve with couscous or rice. (I used seasoned wild rice. it was very tasty) Darin said he wanted it put into heavy rotation on the menu. he even ate the tomatoes!!! Sprinkle parsley on top.
CREAM OF ASPARAGUS SOUP
3 Tbsp butter
1 1/2 cups coarsely chopped shallots
1/2 tsp dried thyme
3 Tbsp flour
3 pounds asparagus trimmed and cut into 1 inch pieces
coarse salt
1/3 cup heavy cream
2-3 Tbsp fresh lemon juice
In a large (4qt) saucepan, melt butter over medium heat. Add shallots and thyme; cook unitl shallots are soft, about 5 minutes. add flour, cook until incorporated stirring constantly, about 1 min.
add asparagus and 6 cups water; season generously with salt. cover and bring to a boil. reduce heat; cover and simmer, until asparagus is a bright green and just tender, 2-4 minutes
working in small batches, puree soup in a blender until very smooth. to prevent splattering, fill blender only half way, allow heat to escape. remove cap from hole in lid and cover lid with a dishtowel. if serving right away, stir in cream and lemon juice. to freeze, leave out the cream and lemon juice. cool to room temp before dividing among airtight containers leaving 1 inch of space at the top. freeze for up to 2 months. defrost overnight in refrigerator; reheat over low heat. sit in cream and lemon juice just before serving.
(gonna try this one tonight, so I'll let you know if it is good)
1 Pizza crust
1 Tbsp olive oil
1 pressed garlic clove
toppings:
2 plum tomatoes
1/4 medium red onion
1 2 inch piece of cucumber
1/2 cup pitted kalamata olives
1 (7 oz) container hummus spread
2 (6oz) jars quartered marinated artichoke hearts, drained
1/3 cup mediterranean seasoned feta cheese crumbles
Preheat oven to 425 and roll your dough out onto a baking sheet/stone. combine garlic and oil and brush evenly over dough. bake for 12-14 minutes or until light golden brown
slice tomatoes in half lengthwise and scrape out seeds and then dice. thinly slice onion. slice cucumber into slices and then quarters. coarsely chop olives with food chopper.
remove pizza crust from oven and spread hummus evenly over the crust. arrange tomatoes, onion, cucumber, olives and artichokes over hummus. sprinkle with cheese. cut into squares.
BABY SPINACH SALAD WITH TUNA
2 Tbsp plain low fat yogurt
1-2 tsp dijon mustard
1 Tbsp fresh lemon juice
coarse salt and ground pepper
baby spinach
1/2 cups seedless red grapes halved lengthwise
3/4 cup thinly sliced red onion
1 can tuna
flat bread (optional) I am going to use spinach wraps and make it into a wrap
In a small bowl whisk together yogurt, dijon, and lemon juice. Season with salt and pepper. place dressing in a resealable plastic bag or airtight container. place spinach grapes, and onion in another container. just before serving, drain tuna and add to sald and toss with dressing.
FLOUNDER WITH TOMATO-ONION RAGOUT
( I used Tilapia bc I couldn't find flounder)
olive oil
red onion thinly sliced
cherry or grape tomatoes halved
white-wine vinegar
coarse salt
pepper
fish fillets
parsley
in a non stick skillet heat oil over medium add onion and cook, stirring occasionally until lightly browned. add tomatoes and cook stirring occasionally until slightly collapsed.
remove skillet from heat. add vinegar; stir to combine. season with salt and pepper ( I didn't have white wine vinegar so I used white wine and rice vinegar and just put a splash of each in there. it was good)
remove to a bowl and cover and keep warm
wipe clean with paper towels your skillet. put a little more oil in an dheat over medium high. season fish with salt and pepper, place in skillet. cook until lightly browned, about 2 minutes. with a wide metal spatula; carefully turn fish over. cook until opaque throughout; about 1 minute. transfer fish to a dinner plate. spoon tomato-onion ragout over fish; serve with couscous or rice. (I used seasoned wild rice. it was very tasty) Darin said he wanted it put into heavy rotation on the menu. he even ate the tomatoes!!! Sprinkle parsley on top.
CREAM OF ASPARAGUS SOUP
3 Tbsp butter
1 1/2 cups coarsely chopped shallots
1/2 tsp dried thyme
3 Tbsp flour
3 pounds asparagus trimmed and cut into 1 inch pieces
coarse salt
1/3 cup heavy cream
2-3 Tbsp fresh lemon juice
In a large (4qt) saucepan, melt butter over medium heat. Add shallots and thyme; cook unitl shallots are soft, about 5 minutes. add flour, cook until incorporated stirring constantly, about 1 min.
add asparagus and 6 cups water; season generously with salt. cover and bring to a boil. reduce heat; cover and simmer, until asparagus is a bright green and just tender, 2-4 minutes
working in small batches, puree soup in a blender until very smooth. to prevent splattering, fill blender only half way, allow heat to escape. remove cap from hole in lid and cover lid with a dishtowel. if serving right away, stir in cream and lemon juice. to freeze, leave out the cream and lemon juice. cool to room temp before dividing among airtight containers leaving 1 inch of space at the top. freeze for up to 2 months. defrost overnight in refrigerator; reheat over low heat. sit in cream and lemon juice just before serving.
Friday, July 13, 2007
Rita's Pizza Sauce
This is a recipe we got from darin's mom. it is really good
1 can tomato paste (6 oz)
6 ozs. warm water
3 Tbsp. grated Parmesan cheese
1 Tsp minced garlic ( I put 2 cloves)
1 Tbsp honey
3/4 tsp onion powder
1/4 tsp oregano
1/4 tsp marjaron
1/4 tsp basil
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/8 tsp red pepper flakes
salt to taste
mix all together in a small bowl and let sit for 30 minutes.
1 can tomato paste (6 oz)
6 ozs. warm water
3 Tbsp. grated Parmesan cheese
1 Tsp minced garlic ( I put 2 cloves)
1 Tbsp honey
3/4 tsp onion powder
1/4 tsp oregano
1/4 tsp marjaron
1/4 tsp basil
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/8 tsp red pepper flakes
salt to taste
mix all together in a small bowl and let sit for 30 minutes.
Tuesday, June 26, 2007
Creamy spaghetti primavera by rachel ray
i think you may already have a spaghetti primavera recipe, but this one was really good. eric even made half of it!
5 to 6 cups chicken broth
2 tbspn olive oil
2 tbspn butter
3 garlic cloves
1 pound spaghetti
1 onion, halved and thinly sliced
2 carrots, cut into thin sticks
1 zucchini, cut into thin sticks
2 tbspn chopped fresh thyme leaves
salt and pepper
1/2 to 3/4 cup dry white wine (used white cooking wine)
1/2 cup heavy cream
1 cup grated parmigiano-reggiano cheese
grated peel of one lemon
snipped chives for sprinkling on top
1. in saucepan, simmer broth over medium heat
2. in large , deep skillet, heat olive oil and butter ov er medium high heat. stir in the garlic. add the spaghetti and toast lightly, about 2 minutes. add onion, carrots, zucchinie and thyme. season with salt and pepper. cook until veggies soften, stiring often about 5minutes. add wine and cook until completely absorbed. add few ladelfuls of warm broth and stir the pasta. keep adding broth a few ladlefuls at a time letting the liquid absorb before adding more. stir often, like you woule prepare a risotto, until all the liquid is absorbed and the spaghetti is al dente 12 to 15 mninutes.
3. stir in the cream and cheese into the pasta, remove from heat and stire for one minute longer, until cheese is melted and creamy. sserve pasta in shallow bowls with the lemon peel and chives.
5 to 6 cups chicken broth
2 tbspn olive oil
2 tbspn butter
3 garlic cloves
1 pound spaghetti
1 onion, halved and thinly sliced
2 carrots, cut into thin sticks
1 zucchini, cut into thin sticks
2 tbspn chopped fresh thyme leaves
salt and pepper
1/2 to 3/4 cup dry white wine (used white cooking wine)
1/2 cup heavy cream
1 cup grated parmigiano-reggiano cheese
grated peel of one lemon
snipped chives for sprinkling on top
1. in saucepan, simmer broth over medium heat
2. in large , deep skillet, heat olive oil and butter ov er medium high heat. stir in the garlic. add the spaghetti and toast lightly, about 2 minutes. add onion, carrots, zucchinie and thyme. season with salt and pepper. cook until veggies soften, stiring often about 5minutes. add wine and cook until completely absorbed. add few ladelfuls of warm broth and stir the pasta. keep adding broth a few ladlefuls at a time letting the liquid absorb before adding more. stir often, like you woule prepare a risotto, until all the liquid is absorbed and the spaghetti is al dente 12 to 15 mninutes.
3. stir in the cream and cheese into the pasta, remove from heat and stire for one minute longer, until cheese is melted and creamy. sserve pasta in shallow bowls with the lemon peel and chives.
Tuesday, June 19, 2007
Monday, June 11, 2007
Award Winning Soft Chocolate Chip Cookies
Award Winning Soft Chocolate Chip Cookies
Submitted by: Debbi Borsick
Rated: 5 out of 5 by 3795 members Prep Time: 15 Minutes
Cook Time: 12 Minutes Ready In: 1 Hour 40 Minutes
Yields: 72 servings
"Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe."
INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla
pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Submitted by: Debbi Borsick
Rated: 5 out of 5 by 3795 members Prep Time: 15 Minutes
Cook Time: 12 Minutes Ready In: 1 Hour 40 Minutes
Yields: 72 servings
"Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe."
INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla
pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Saturday, June 09, 2007
Magic Marinade from Aunt Jan in WA
Here's the recipe I told you about.Twenty-four hours in this brew will transform Cheapo Chucksteak into Royal Ribeye, guaranteed! This is enough for 8 steaks, at least.
For the 2 of us, I cut it to 1/4 recipe. The magic ingredient is
the cloves. It is for chicken, too, but I have not tried it that
way. For beef, just seek out the nicest looking chuck steak you can
find, then use this marinade:
1 1/2 cups vegetable oil
1/2 cup soy sauce
1/2 cup balsamic vinegar (or white wine vinegar)
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 T. ground dry mustard
2 teaspoons salt
1 T. ground black pepper
1 1/2 T. chopped fresh parsley (or 1 teaspon dried parsley)
2 T. ground cloves
Mix well with a whisk or in a jar, then pour over steaks in 1 or 2 gallon-size zip-lock bags. Put in frig overnight or longer, turning the bags over once in awhile. ( To hurry things up, you can do a few hours of this just leaving the meat on the kitchen counter, but the longer time will produce a much more tender and flavorful result.)
Bon Appetit! Aunt Jan
For the 2 of us, I cut it to 1/4 recipe. The magic ingredient is
the cloves. It is for chicken, too, but I have not tried it that
way. For beef, just seek out the nicest looking chuck steak you can
find, then use this marinade:
1 1/2 cups vegetable oil
1/2 cup soy sauce
1/2 cup balsamic vinegar (or white wine vinegar)
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 T. ground dry mustard
2 teaspoons salt
1 T. ground black pepper
1 1/2 T. chopped fresh parsley (or 1 teaspon dried parsley)
2 T. ground cloves
Mix well with a whisk or in a jar, then pour over steaks in 1 or 2 gallon-size zip-lock bags. Put in frig overnight or longer, turning the bags over once in awhile. ( To hurry things up, you can do a few hours of this just leaving the meat on the kitchen counter, but the longer time will produce a much more tender and flavorful result.)
Bon Appetit! Aunt Jan
Wednesday, May 30, 2007
leftovers salad
i made 2 different salads the past 2 nights and had some left over herbs and veggies i wanted to use. so i loosely followed one of the recipes in the book and made this:
some potatos (as many as you think you'd eat for the meal- i used 3 medium sized russet potatoes but i think new potatoes or red potatoes would work best)
1 medium sized tomato thickly diced(this is just enough for eric and me, maybe one other person)
1/4 red onion, thinly sliced
3-4 tbspn chopped cilantro
2 tbspn chopped chives
3 tbspn chopped basil
juice of one lemon
3 tbspn olive oil
salt and pepper for topping on salad
2 chicken breasts- grilled with salt and pepper (eric grilled them outside with a bit of olive oil on both sides too)
boil potatoes in lightly salted water until tender
put in salad bowl
add onion, cilantro, chives, basil and tomato
cut grilled chicken into strips, add to salad bowl
whisk together lemon juice and olive oil and pour over salad
enjoy! serve warm. it's simple, but oh sooo good!
some potatos (as many as you think you'd eat for the meal- i used 3 medium sized russet potatoes but i think new potatoes or red potatoes would work best)
1 medium sized tomato thickly diced(this is just enough for eric and me, maybe one other person)
1/4 red onion, thinly sliced
3-4 tbspn chopped cilantro
2 tbspn chopped chives
3 tbspn chopped basil
juice of one lemon
3 tbspn olive oil
salt and pepper for topping on salad
2 chicken breasts- grilled with salt and pepper (eric grilled them outside with a bit of olive oil on both sides too)
boil potatoes in lightly salted water until tender
put in salad bowl
add onion, cilantro, chives, basil and tomato
cut grilled chicken into strips, add to salad bowl
whisk together lemon juice and olive oil and pour over salad
enjoy! serve warm. it's simple, but oh sooo good!
Sunday, May 27, 2007
the best salad book ever
hey fuhz,
that salad book you gave me for my birthday is soooo great! thank you so much. i made my first one tonight, but i have about 15 more recipes marked. tonight we had a salad and eric grilled some fish outside. it was such a refreshing and tasty meal. here is the first salad recipe that kicks butt!
Tomato Salad with Feta Cheese (it sounds simple but boy is it good)
12 plum tomatoes, sliced (the store was out so i bought tomatoes on the vine and just sliced them)
1 very small red onion, very thinly sliced
1/2 package baby spring greens
15 Greek olives (black or green, i bought them from an olive bar in the deli section- our's were green in a basil, olive oil mix)
7 oz feta cheese
1 egg
some flour
some olive oil
dressing
3 tbspn extra virgin olive oil
juice of 1/2 lemon
2 tsp chopped fresh oregano ( i used dried)
pinch of sugar
pepper
make dressing by whisking the olive oil, lemon juice, oregano, and sugar and pepper in a small bowl. set aside.
prepare slad by arranging the tomatoes, oinion, green, and olives on plates (i put it all in one bowl to serve from)
cut the feta cheese into cubes about 1 inch square. beat the egg in a dish and put the flour on a separate plate. coat the cheese in the egg and shake off the excess, then coat in the flour.
heat olive oil in large skillet, add cheese and cook over medium heat turning over hte cubes of cheese until they are golden on all sides
scatter the fried feta over the salad. whisk together the perepared deressing and spoon over the salad. serve warm
yum!
alot of the recipes call for some 'nicer" ingredients that might be more expensive. i have decided though that theyall sound so yummy that it's worth tgiving it a try to see what it does to our grocery budget. and the way i feel now after eating such a yummy and healthy meal (we had fish too) makes the money worth spending. enjoy!
that salad book you gave me for my birthday is soooo great! thank you so much. i made my first one tonight, but i have about 15 more recipes marked. tonight we had a salad and eric grilled some fish outside. it was such a refreshing and tasty meal. here is the first salad recipe that kicks butt!
Tomato Salad with Feta Cheese (it sounds simple but boy is it good)
12 plum tomatoes, sliced (the store was out so i bought tomatoes on the vine and just sliced them)
1 very small red onion, very thinly sliced
1/2 package baby spring greens
15 Greek olives (black or green, i bought them from an olive bar in the deli section- our's were green in a basil, olive oil mix)
7 oz feta cheese
1 egg
some flour
some olive oil
dressing
3 tbspn extra virgin olive oil
juice of 1/2 lemon
2 tsp chopped fresh oregano ( i used dried)
pinch of sugar
pepper
make dressing by whisking the olive oil, lemon juice, oregano, and sugar and pepper in a small bowl. set aside.
prepare slad by arranging the tomatoes, oinion, green, and olives on plates (i put it all in one bowl to serve from)
cut the feta cheese into cubes about 1 inch square. beat the egg in a dish and put the flour on a separate plate. coat the cheese in the egg and shake off the excess, then coat in the flour.
heat olive oil in large skillet, add cheese and cook over medium heat turning over hte cubes of cheese until they are golden on all sides
scatter the fried feta over the salad. whisk together the perepared deressing and spoon over the salad. serve warm
yum!
alot of the recipes call for some 'nicer" ingredients that might be more expensive. i have decided though that theyall sound so yummy that it's worth tgiving it a try to see what it does to our grocery budget. and the way i feel now after eating such a yummy and healthy meal (we had fish too) makes the money worth spending. enjoy!
Wednesday, May 23, 2007
best cookies ever!! according to darin :)
Hersheys Premier White Chips and Macadamia Pieces cookies
6 Tbsp butter, softened
1/3 cup butter flavored shortening
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1 1/2 tsp vanilla extract
1 cup all purpose flour
1/3 cup cocoa
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cup (8 oz package) white chips and macadamia pieces
1. Heat oven to 350
beat butter and shortening in a large bowl until blended. Add brown sugar and granulated sugar; beat thoroughly. Add egg and vanilla, beating until well blended. stir together flour, baking soda, and salt; gradually beat into butter mixture. stir in baking pieces. drop by rounded teaspoons onto an ungreased cookie sheet.
bake 10-12 minutes or until edges are lightly browned. cool slightly, remove from cookie sheet to wire rack. cool completely. about 3 1/2 dozen cookies.
6 Tbsp butter, softened
1/3 cup butter flavored shortening
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1 1/2 tsp vanilla extract
1 cup all purpose flour
1/3 cup cocoa
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cup (8 oz package) white chips and macadamia pieces
1. Heat oven to 350
beat butter and shortening in a large bowl until blended. Add brown sugar and granulated sugar; beat thoroughly. Add egg and vanilla, beating until well blended. stir together flour, baking soda, and salt; gradually beat into butter mixture. stir in baking pieces. drop by rounded teaspoons onto an ungreased cookie sheet.
bake 10-12 minutes or until edges are lightly browned. cool slightly, remove from cookie sheet to wire rack. cool completely. about 3 1/2 dozen cookies.
Saturday, May 05, 2007
chicken, peppers, and onion with linguine
i found this recipe on foodnetwork.com from rachael ray. i had to modify it a bit b/c it was so spicy hot!
1 pound linguine
olive oil
1 1/2 lb skinless, bonelss chicken breasts cut into bite size pieces
2 tbspn chopped fresh thyme (i used dried)
2 tspn lemon zest (from 2 lemons)
1 tsp crushed red pepper flakes (i accidentally dumped a whole lot more than this in and it was sooooo hot, i couldn't eat it very well b/c it was so hot! so next time i think i will omit this ingredient all together b/c i like the other flavors so much)
5 garlic cloves, crushed
1 cubanelle pepper seeded and thinly sliced (i couldn't find any so i didn't use this but they are supposed to be a mild pepper and probably wouldn't be too hot. i think they are also called banana peppers)
1 red bell pepper thinly sliced
1 large sweet onion, quartered and thinly sliced
black pepper
1/2 cup dry white wine
1/2 cup chicken broth
one 28oz can crushed tomotoes
grated parmigiano-reggiano cheese (i didn't have any)
1. bring large pot of water to boil. add salt, then pasta, cook until al dente
2. heat a large deep skillet over high heat. add olive oil, add chicken and cook over high heat until lightly browned. sprinkle the thyme, zest and red pepper flakes over the chicken and stir to combine. add the garlic, peppers and onion and season with salt and pepper. cook for 5 minutes stirring now and then until the veggies are soft. add the wine and scrape up the bits from the bottom of the pan (i never have any 'bits'. i have decided this is b/c i cook with non stick pans and they use real stainless steel on the food network channel) stir in the broth and tomatoes and bring to a bubble. simmer in the sauce for 10 minutes.
3. combine the cooked pasta with the chicken pepper and onion sauce with a little grated cheese. serve at once and pass around extra cheese at the table.
**after i zested the lemon i squeezed one lemon's juice into the sauce(i added it when i added the broth and tomatoes) i really like the citris flavor of this dish so the extra lemon juice just enhanced that.
this was really good. a simple dish with some different ingredients and a complex flavor. it was yummy!!!
1 pound linguine
olive oil
1 1/2 lb skinless, bonelss chicken breasts cut into bite size pieces
2 tbspn chopped fresh thyme (i used dried)
2 tspn lemon zest (from 2 lemons)
1 tsp crushed red pepper flakes (i accidentally dumped a whole lot more than this in and it was sooooo hot, i couldn't eat it very well b/c it was so hot! so next time i think i will omit this ingredient all together b/c i like the other flavors so much)
5 garlic cloves, crushed
1 cubanelle pepper seeded and thinly sliced (i couldn't find any so i didn't use this but they are supposed to be a mild pepper and probably wouldn't be too hot. i think they are also called banana peppers)
1 red bell pepper thinly sliced
1 large sweet onion, quartered and thinly sliced
black pepper
1/2 cup dry white wine
1/2 cup chicken broth
one 28oz can crushed tomotoes
grated parmigiano-reggiano cheese (i didn't have any)
1. bring large pot of water to boil. add salt, then pasta, cook until al dente
2. heat a large deep skillet over high heat. add olive oil, add chicken and cook over high heat until lightly browned. sprinkle the thyme, zest and red pepper flakes over the chicken and stir to combine. add the garlic, peppers and onion and season with salt and pepper. cook for 5 minutes stirring now and then until the veggies are soft. add the wine and scrape up the bits from the bottom of the pan (i never have any 'bits'. i have decided this is b/c i cook with non stick pans and they use real stainless steel on the food network channel) stir in the broth and tomatoes and bring to a bubble. simmer in the sauce for 10 minutes.
3. combine the cooked pasta with the chicken pepper and onion sauce with a little grated cheese. serve at once and pass around extra cheese at the table.
**after i zested the lemon i squeezed one lemon's juice into the sauce(i added it when i added the broth and tomatoes) i really like the citris flavor of this dish so the extra lemon juice just enhanced that.
this was really good. a simple dish with some different ingredients and a complex flavor. it was yummy!!!
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