I saw this recipe earlier today and immediately became obsessed. I just had to make it.
One of my favorite eating experiences in the world is the side salad you get right before you get your sushi at any Japanese restaurant. Who knew you could make it at home?! And with avocado?! Score x 2! I made mine with butter lettuce (which maybe is the same as bib lettuce? I can't tell--but it was still v good). Also, I ommitted the red onions because I don't really like them raw and I didn't have any in the house. One less thing to chop. Really, it was quite good. It makes so much dressing that you can have it twice. Now if only I could figure out how to save a half used avocado. I could just eat it for dessert...but that might be a little intense.
So, the recipe is actually by way of Gwyneth Paltrow's lifestyle website, Goop, and from a newsletter where she talks about doing a cleanse to lose a couple of pounds--but don't be fooled by that--it still tastes great! We ate it tonight coupled with a helping of Kung Pao Chicken and it worked just swell.
Tuesday, April 27, 2010
Thursday, April 22, 2010
Like Thanksgiving dinner...but not
Grilled thin sliced turkey cutlets (tiny bit of kosher salt and pepper and olive oil so it didn't stick)--Thanks Trader Joes
Steamed pre-cut green beans--also courtesy of TJs
Sweet potato sticks (TJs, of course) seasoned with "salmon seasoning" in a 400 degree oven for 20 minutes
Jarred lingon berry sauce--from Ikea
The ultimate lazy meal that took less than 20 minutes and for some reason everyone was thrilled. Oh Trader Joes, how I miss thee! It's almost worth a weekly 35 minute commute over the bridge and through the woods.
Steamed pre-cut green beans--also courtesy of TJs
Sweet potato sticks (TJs, of course) seasoned with "salmon seasoning" in a 400 degree oven for 20 minutes
Jarred lingon berry sauce--from Ikea
The ultimate lazy meal that took less than 20 minutes and for some reason everyone was thrilled. Oh Trader Joes, how I miss thee! It's almost worth a weekly 35 minute commute over the bridge and through the woods.
Tuesday, April 13, 2010
Spring Chicken With Leeks and Peas (Served With Lemon Rice)
I have been so reluctant to try anything other than our core staples--it just feels hard to invest the energy into something and not know how its going to turn out (although I have been eye'ing Ginny's curry pot pie for as long as its been posted!). The daffodils in our courtyard and the warmer weather inspired me, though--there's something about just throwing open the windows and letting spring smack you in the butt like the flirt that it is. Also, does not hurt that Bjorn jumparoos on his own while I'm cooking for longer periods, now. Anyway, let's get to it.
I made this from my Rachael Ray: 365 No Repeats cookbook. Haters to the left? I mean, she is pretty annoying but her recipes are sometimes fantastic. This wasn't the best I've had but it didn't take 30 minutes (it took less!) and it was pretty satisfying and different enough to be added to the repertoire. Also, have discovered I love peas and rice. The texture is fantastic!
Ingredients:
2 Cups Chicken Broth
1 cup white rice
Zest and juice of one lemon
3 tablespoons of EVOO
1 tablespoon of unsalted butter
1 1/2 to 2 pounds of chicken breast tenders, cute into large bite-size pieces about 2 inches
2 medium leeks
1/2 cup dry white wine (or substitute chicken stock if you don't have any wine on hand)
1 10 oz box of frozen tender green peas
Handful of fresh flat-leaf parsley leaves finely chopped
Bring the chicken to a boil in a small pot. Stir in the rice, lemon zest and 1 tbsp of hte EVOO. Return to a boil and then reduce the heat toa simmer and cover pot. Cook for 17-18 minutes or until tender.
Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tbsp of EVOO and the butter. When the butter melts into the oil, add the chicken to the pan and saute until lightly golden on both sides; about 4 minutes
Cut the leeks into half lengthwise, then slice into 1/2 inch half moons. Place the leeks in a collander and wash under cold running water separating the layers and releasing all the grit. Drain the leeks well and add them to the chicken.
Cook the leeks with the chicken until they wilt down; 3 minutes or so. Add the white wine to the pan and scrape up any pan drippings. Add the peas and heat through; about another minute. Turn off the heat and season with salt and peper. Drizzle the lemon juice over the chicken and leeks.
Fluff the rice with a fork. The zest in the cooking liquid will have infused the rie with lemon flavor. Add the parsley and toss the rice to combine.
Pile the chicken and leeks on dinner plates and top with a small mound of lemon rice.
I made this from my Rachael Ray: 365 No Repeats cookbook. Haters to the left? I mean, she is pretty annoying but her recipes are sometimes fantastic. This wasn't the best I've had but it didn't take 30 minutes (it took less!) and it was pretty satisfying and different enough to be added to the repertoire. Also, have discovered I love peas and rice. The texture is fantastic!
Ingredients:
2 Cups Chicken Broth
1 cup white rice
Zest and juice of one lemon
3 tablespoons of EVOO
1 tablespoon of unsalted butter
1 1/2 to 2 pounds of chicken breast tenders, cute into large bite-size pieces about 2 inches
2 medium leeks
1/2 cup dry white wine (or substitute chicken stock if you don't have any wine on hand)
1 10 oz box of frozen tender green peas
Handful of fresh flat-leaf parsley leaves finely chopped
Bring the chicken to a boil in a small pot. Stir in the rice, lemon zest and 1 tbsp of hte EVOO. Return to a boil and then reduce the heat toa simmer and cover pot. Cook for 17-18 minutes or until tender.
Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tbsp of EVOO and the butter. When the butter melts into the oil, add the chicken to the pan and saute until lightly golden on both sides; about 4 minutes
Cut the leeks into half lengthwise, then slice into 1/2 inch half moons. Place the leeks in a collander and wash under cold running water separating the layers and releasing all the grit. Drain the leeks well and add them to the chicken.
Cook the leeks with the chicken until they wilt down; 3 minutes or so. Add the white wine to the pan and scrape up any pan drippings. Add the peas and heat through; about another minute. Turn off the heat and season with salt and peper. Drizzle the lemon juice over the chicken and leeks.
Fluff the rice with a fork. The zest in the cooking liquid will have infused the rie with lemon flavor. Add the parsley and toss the rice to combine.
Pile the chicken and leeks on dinner plates and top with a small mound of lemon rice.
Thursday, February 25, 2010
Curry Chicken Pot Pie
We had this for dinner a couple nights ago and Ryan was impressed that I served homemade chicken pot pie during a weeknight, but this is probably one of the easiest pot pies ever. I made a "turkey cobbler" (same difference) after Christmas that was probably tastier but I slaved over that thing for a LONG time. Active cooking time is less than 30 minutes but it does need 45 minutes in the oven so this is not something to make when you get home late from work.
The recipe is from Alton Brown and very simple, especially if you bake/broil some chicken breasts ahead of time (I often bake/broil 3 thawed chicken breasts in the oven and use throughout the week in salads, pastas etc). The addition of curry really helps this pot pie stand out without being overwhelming, my kiddos loved it. Excellent comfort food and so much better tasting and better for you than those Marie Calendar's individual pot pies from my childhood.
1 8 1/2 ounce sheet of frozen puff pastry, thawed (usually come in 2 pack boxes)
2 Tbs of unsalted butter
1 Cup of onion, chopped
1 cup celery, chopped
4 cups frozen vegetable medley (I used peas, corn, carrots and green beans)
1 1/2 cups low sodium chicken broth
1/2 cup milk (he recommended whole milk but I used 2% because that's what I had, it turned out perfect but I'd stay away from the nonfat milk for this recipe because it may not thicken as needed)
3 Tbs flour
1 Tsp curry powder
2 Tsps dried parsley
1 Tsp kosher salt
1/2 Tsp black pepper
1 1/2 cups cooked chicken, coarsely chopped
1. Unfold the thawed puff pastry and pierce with a fork. Cut into 2 inch rounds with a biscuit cutter or a glass. Set aside. If you like a lot of pastry and have a small casserole dish you could probably skip this step and just lay the whole pastry sheet over the top of the casserole.
2. Heat oven to 400 degrees.
3. Melt 1 tbs of butter in a large saute pan over medium heat. Add the onion and celery and sweat until the onion is translucent, about 5 minutes. Add the frozen veggies and cook, stirring occasionally, until heated through, 7-8 minutes.
4. Meanwhile, combine the broth and milk in a 2 cup microwave safe container (measuring cup to make pouring easier later) and heat in the microwave oven until almost boiling, about 2 minutes.
5. Add remaining 2 tbs of butter to the veggies and melt. Add the flour and curry powder and whisk for 1-2 minutes. Whisk in the hot milk/broth mixture and cook until thickened, 3-4 minutes. Add parsley, salt and pepper to taste. Add the chicken and stir to combine. Pour into a 9 X 13 inch baking dish or your favorite casserole dish. Mash down the mixture to compact the casserole and top with the puff pastry circles.
6. Bake on the middle rack of the oven for 45 minutes or until puff pastry has browned and the mixture is hot and bubbly. Cool for 15-30 minutes before serving.
The recipe is from Alton Brown and very simple, especially if you bake/broil some chicken breasts ahead of time (I often bake/broil 3 thawed chicken breasts in the oven and use throughout the week in salads, pastas etc). The addition of curry really helps this pot pie stand out without being overwhelming, my kiddos loved it. Excellent comfort food and so much better tasting and better for you than those Marie Calendar's individual pot pies from my childhood.
1 8 1/2 ounce sheet of frozen puff pastry, thawed (usually come in 2 pack boxes)
2 Tbs of unsalted butter
1 Cup of onion, chopped
1 cup celery, chopped
4 cups frozen vegetable medley (I used peas, corn, carrots and green beans)
1 1/2 cups low sodium chicken broth
1/2 cup milk (he recommended whole milk but I used 2% because that's what I had, it turned out perfect but I'd stay away from the nonfat milk for this recipe because it may not thicken as needed)
3 Tbs flour
1 Tsp curry powder
2 Tsps dried parsley
1 Tsp kosher salt
1/2 Tsp black pepper
1 1/2 cups cooked chicken, coarsely chopped
1. Unfold the thawed puff pastry and pierce with a fork. Cut into 2 inch rounds with a biscuit cutter or a glass. Set aside. If you like a lot of pastry and have a small casserole dish you could probably skip this step and just lay the whole pastry sheet over the top of the casserole.
2. Heat oven to 400 degrees.
3. Melt 1 tbs of butter in a large saute pan over medium heat. Add the onion and celery and sweat until the onion is translucent, about 5 minutes. Add the frozen veggies and cook, stirring occasionally, until heated through, 7-8 minutes.
4. Meanwhile, combine the broth and milk in a 2 cup microwave safe container (measuring cup to make pouring easier later) and heat in the microwave oven until almost boiling, about 2 minutes.
5. Add remaining 2 tbs of butter to the veggies and melt. Add the flour and curry powder and whisk for 1-2 minutes. Whisk in the hot milk/broth mixture and cook until thickened, 3-4 minutes. Add parsley, salt and pepper to taste. Add the chicken and stir to combine. Pour into a 9 X 13 inch baking dish or your favorite casserole dish. Mash down the mixture to compact the casserole and top with the puff pastry circles.
6. Bake on the middle rack of the oven for 45 minutes or until puff pastry has browned and the mixture is hot and bubbly. Cool for 15-30 minutes before serving.
Monday, February 15, 2010
Good stuff
We made this the other night. Actually, we=Steve. When he set out to get dinner started for me, he was shocked at the recipe's simplicity. Then, realizing how easy it was, he decided that he was going to make dinner and instructed me not to touch anything. He claims he put a secret ingredient in it, but I don't believe him. I'm not wild about tomato sauces, but this was so so good. It's great on it's own, but I think it would be excellent with some fresh seafood. I think we'll try shrimp or scallops sometime.
Wednesday, January 27, 2010
Chicken Fettuccine With Creamy Red Pepper Sauce
Many of you have been lucky enough to hear me bemoan my weight gain during pregnancy. I think this puts the k'bosh on my incessant whining if I resign myself to making dishes like this. So bad. So good. What's a girl to do?
My mom started making this for Lars and I when she comes out to visit and play with Bjorn. Lars has requested that it become a "staple"--ie, something that I make frequently. Its super easy to make and super fast, too...we make it spicier than the recipe calls for but you can make it as spicy as you want. I love love love the carmelized red onions in this. Delicious. This fed four people with leftovers.
Fettuccine with Chicken and Red Pepper Cream Sauce
12 ounces skinless, boneless chicken breasts (or chicken tenders)
1 tablespoon butter
2 large red peppers, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
½ teaspoon dried crushed red pepper (I used ¾+ teaspoon because Lars likes things spicy)
1 ½ cup whipping cream
1 cup chicken stock or broth
3 tablespoons fresh basil
8 ounces fettuccine
Parmesan cheese
Cut chicken into bite-size pieces (if you cut the chicken while it is still just a little frozen, it is easier to cut than totally defrosted). Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
Add chicken and simmer until chicken is cooked throughout, about 2 minutes. Add basil and ¼ (or more!) cup grated Parmesan cheese to sauce, stirring to incorporate.
Meanwhile, cook pasta in a large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve with more Parmesan.
My mom started making this for Lars and I when she comes out to visit and play with Bjorn. Lars has requested that it become a "staple"--ie, something that I make frequently. Its super easy to make and super fast, too...we make it spicier than the recipe calls for but you can make it as spicy as you want. I love love love the carmelized red onions in this. Delicious. This fed four people with leftovers.
Fettuccine with Chicken and Red Pepper Cream Sauce
12 ounces skinless, boneless chicken breasts (or chicken tenders)
1 tablespoon butter
2 large red peppers, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
½ teaspoon dried crushed red pepper (I used ¾+ teaspoon because Lars likes things spicy)
1 ½ cup whipping cream
1 cup chicken stock or broth
3 tablespoons fresh basil
8 ounces fettuccine
Parmesan cheese
Cut chicken into bite-size pieces (if you cut the chicken while it is still just a little frozen, it is easier to cut than totally defrosted). Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
Add chicken and simmer until chicken is cooked throughout, about 2 minutes. Add basil and ¼ (or more!) cup grated Parmesan cheese to sauce, stirring to incorporate.
Meanwhile, cook pasta in a large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve with more Parmesan.
Thursday, December 10, 2009
Sam The Cooking Guy's Thai Chicken Curry
This recipe is so good. I'm especially intrigued by using pre-grilled chicken in the recipe so that it takes even less time. My mom cooked this for Lars and I last night and my only complaint is that it looks like baby poo. I mean, I don't know if I'd think that if I didn't have a baby that poos frequently. Its just curry, ya know? It doesn't smell like baby poo if that is any consolation. It smells like delicious fantastic curry.
...What? You want me to stop with the baby poo descriptions? Is this a people's blog or a bourgeois blog?
Okay okay here's the recipe taken from Sam the Cooking Guy.
Ingredients:
...What? You want me to stop with the baby poo descriptions? Is this a people's blog or a bourgeois blog?
Okay okay here's the recipe taken from Sam the Cooking Guy.
Ingredients:
- 1 tablespoon oil
- 1 small onion, diced
- 1 clove garlic, crushed
- 1 tablespoon flour
- 2 tablespoons curry powder
- 1/2 teaspoon cayenne
- 1-14 ounce can coconut milk
- 2 cups diced cooked chicken, or lamb, or whatever you like
- 2 tablespoons apricot jam
- Cook onion and garlic in oil until softened - but not too soft
- Mix flour and curry powder together, and add to onion mixture
- NOTE - if you want it spicy, this is when you would add the cayenne
- Stir well for a minute, and begin to add about 3/4 of the coconut milk (add all if you like, it will just be a little thinner)
- Stir in apricot jam
- Add in chicken and allow all to warm through
- Serve on rice and garnish with a little fresh chopped cilantro
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