3 chicken breasts, trimmed of excess fat (about 2 lbs)
2 oz walnuts
1 oz parmesan, grated (Kraft-style grated)
1 egg
Grind the walnuts in the food processor until they resemble coarse crumbs. Pulse in the parmesan. Pour in a shallow pan. Whisk one egg in a shallow pan. Dredge the chicken in the egg mixture and then in the walnut mixture. Fry.
*I used regular chicken breasts for this. Because they were so thick, I couldn't fry them in their entirety on the stove-top and ended up putting these in the oven at 400F to finish. In the future, I would cut the breasts in half to make the pieces thinner and double the breading. Also, I think a flour dredge first would help the breading stick better. Good concept - needs a little work.
Thursday, December 29, 2011
Monday, December 12, 2011
Sausage spaghetti with zucchini pasta
Sausage Spaghetti Sauce
5 uncooked Italian sausages
1 can diced tomatoes
1 Tbsp. tomato paste
1/4 tsp. red pepper flakes
1/4 tsp. dried basil
1/4 tsp. dried oregano
Put all ingredients in the crockpot and cook on low for about 8 hours. Remove the sausage from the crockpot and skim excess fat. Puree the tomatoes with a stick blender. Slice the sausages and return to the crockpot. Cook on high while making the noodles.
Zucchini Noodles
2 Tbsp. butter
3 medium zucchini, sliced thinly
salt and pepper
Melt the butter in a large skillet. Add the zucchini slices, turning occasionally to evenly distribute the butter. Cook about 5 minutes until wilted. DRAIN in a colander before serving.
5 uncooked Italian sausages
1 can diced tomatoes
1 Tbsp. tomato paste
1/4 tsp. red pepper flakes
1/4 tsp. dried basil
1/4 tsp. dried oregano
Put all ingredients in the crockpot and cook on low for about 8 hours. Remove the sausage from the crockpot and skim excess fat. Puree the tomatoes with a stick blender. Slice the sausages and return to the crockpot. Cook on high while making the noodles.
Zucchini Noodles
2 Tbsp. butter
3 medium zucchini, sliced thinly
salt and pepper
Melt the butter in a large skillet. Add the zucchini slices, turning occasionally to evenly distribute the butter. Cook about 5 minutes until wilted. DRAIN in a colander before serving.
Sunday, November 27, 2011
Buffalo Chicken and Blue Cheese Cormbread Casserole
1 Tbsp. olive oil
1/2 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 Tbsp. butter
3 Tbsp. flour
2 c. chicken stock + 2/3 c. water
1/2 c. (scant) Frank's RedHot Wing Sauce
1 rotisserie chicken, meat pulled from bones, shredded
1 box Jiffy cornbread mix
1 egg
1/3 c. water
1/2 c. blue cheese crumbles
Preheat oven to 375F. In a large, oven-safe skillet over medium heat, heat olive oil. Add carrots, onion and celery and cook until vegetables are tender. Season with salt and pepper. Push vegetables to the sides of the pan. Melt the butter and add flour. Cook for about 1 minute. Add stock and hot sauce to the pan. Bring to a simmer, and add the chicken to the pan. Simmer until the sauce is thickened, about 2-3 minutes. While the sauce is thickening, prepare the cornbread with egg and water (not milk), and fold in the blue cheese. Drop the cornbread batter on top of the sauce in spoonfuls. Bake until the cornbread is done, about 20 minutes.
(Originally from Rachael Ray, here)
1/2 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 Tbsp. butter
3 Tbsp. flour
2 c. chicken stock + 2/3 c. water
1/2 c. (scant) Frank's RedHot Wing Sauce
1 rotisserie chicken, meat pulled from bones, shredded
1 box Jiffy cornbread mix
1 egg
1/3 c. water
1/2 c. blue cheese crumbles
Preheat oven to 375F. In a large, oven-safe skillet over medium heat, heat olive oil. Add carrots, onion and celery and cook until vegetables are tender. Season with salt and pepper. Push vegetables to the sides of the pan. Melt the butter and add flour. Cook for about 1 minute. Add stock and hot sauce to the pan. Bring to a simmer, and add the chicken to the pan. Simmer until the sauce is thickened, about 2-3 minutes. While the sauce is thickening, prepare the cornbread with egg and water (not milk), and fold in the blue cheese. Drop the cornbread batter on top of the sauce in spoonfuls. Bake until the cornbread is done, about 20 minutes.
(Originally from Rachael Ray, here)
Thursday, November 24, 2011
Sausage, apple and cornbread stuffing
¾-1 lb. Italian sausage
3 Tbsp. butter, divided
1 Tbsp. olive oil
1 med. red apple, diced
1 med. green apple, diced
1 med. onion, diced
6 oz. fresh cranberries, whole
¼ c. white wine or apple cider
½ - 1 c. chopped pecans or slivered almonds
½ (or more) 8x8 pan cornbread, day old
1 c. shredded parmesan
1 c. chicken stock
¼ tsp. crushed red pepper
salt and pepper to taste
Sauté the Italian sausage in a 10” skillet. Move browned sausage to a large bowl. Add 1 Tbsp. butter and oil to the remaining sausage grease in the skillet. Sauté the onion and apples for about 10 minutes. Add the cranberries and wine, partially lid the pan, and sauté until the cranberries pop. Move to the bowl with the sausage and let cool. Add chopped pecans or almonds. Break up cornbread into 1” cubes---it will break up more as you mix the stuffing. Add about ¾ c. parmesan, and season with salt, pepper and crushed red pepper. Mix in enough stock to bind it together. Pour into a 2 quart casserole. Top with the remaining 2 Tbsp. butter and the remaining ¼ c. parmesan. Bake at 400 for 45 minutes. (This recipe is very flexible. It can also be prepared in a crockpot or in a lower temperature oven.)
3 Tbsp. butter, divided
1 Tbsp. olive oil
1 med. red apple, diced
1 med. green apple, diced
1 med. onion, diced
6 oz. fresh cranberries, whole
¼ c. white wine or apple cider
½ - 1 c. chopped pecans or slivered almonds
½ (or more) 8x8 pan cornbread, day old
1 c. shredded parmesan
1 c. chicken stock
¼ tsp. crushed red pepper
salt and pepper to taste
Sauté the Italian sausage in a 10” skillet. Move browned sausage to a large bowl. Add 1 Tbsp. butter and oil to the remaining sausage grease in the skillet. Sauté the onion and apples for about 10 minutes. Add the cranberries and wine, partially lid the pan, and sauté until the cranberries pop. Move to the bowl with the sausage and let cool. Add chopped pecans or almonds. Break up cornbread into 1” cubes---it will break up more as you mix the stuffing. Add about ¾ c. parmesan, and season with salt, pepper and crushed red pepper. Mix in enough stock to bind it together. Pour into a 2 quart casserole. Top with the remaining 2 Tbsp. butter and the remaining ¼ c. parmesan. Bake at 400 for 45 minutes. (This recipe is very flexible. It can also be prepared in a crockpot or in a lower temperature oven.)
Tuesday, November 22, 2011
Stuffed peppers
4 large green bell peppers
3/4 lb. hot Italian sausage
1 Tbsp. tomato paste
1/4 c. long grain brown and wild rice mix
1 jar Classico spicy tomato and basil sauce
1/2 c. shredded cheese
Heat 3/4 c. water to a boil and add rice. Stir, reduce heat to simmer, and cook for 30-40 minutes until tender. Meanwhile, cook the sausage. Right before you pull the sausage off the stove, add the tomato paste and cook for an additional minute. Cut off the top of the bell peppers, clean out the seeds and ribs, and trim the bottom so they stand up straight, if necessary. Pour half the jar of pasta sauce in an 8x8 pan. Put the peppers in the pan, cut side up. In a small bowl (or the rice pot), mix the rice and sausage. Fill each pepper about halfway. Put in 1-2 Tbsp. tomato sauce and 1 Tbsp. shredded cheese. Fill the peppers with the rest of the mixture. Top with 1-2 Tbsp. tomato sauce, and pour the rest of the sauce in the pan. Bake in a 400 degree oven for about 30 minutes. Pull from the oven and top with an additional 1 Tbsp. cheese. Bake until cheese is golden brown (an additional 5-10 minutes).
3/4 lb. hot Italian sausage
1 Tbsp. tomato paste
1/4 c. long grain brown and wild rice mix
1 jar Classico spicy tomato and basil sauce
1/2 c. shredded cheese
Heat 3/4 c. water to a boil and add rice. Stir, reduce heat to simmer, and cook for 30-40 minutes until tender. Meanwhile, cook the sausage. Right before you pull the sausage off the stove, add the tomato paste and cook for an additional minute. Cut off the top of the bell peppers, clean out the seeds and ribs, and trim the bottom so they stand up straight, if necessary. Pour half the jar of pasta sauce in an 8x8 pan. Put the peppers in the pan, cut side up. In a small bowl (or the rice pot), mix the rice and sausage. Fill each pepper about halfway. Put in 1-2 Tbsp. tomato sauce and 1 Tbsp. shredded cheese. Fill the peppers with the rest of the mixture. Top with 1-2 Tbsp. tomato sauce, and pour the rest of the sauce in the pan. Bake in a 400 degree oven for about 30 minutes. Pull from the oven and top with an additional 1 Tbsp. cheese. Bake until cheese is golden brown (an additional 5-10 minutes).
Saturday, November 19, 2011
Snow day!
Guinness braised roast beef
Mock tender roast (about 2 lbs)
1/2 can Guinness
1 tsp. Montreal steak seasoning
1 Telma mushroom cube
1 Tbsp. instant coffee
1/2 lb. fingerling potatoes
20-30 baby carrots
Put the roast with seasoning in the crockpot on high for about 2 hours, turn to low for 4-5 hours. About an hour before supper, add fingerling potatoes and baby carrots.
Crockpot chili
1 lb ground beef
1 Tbsp. tomato paste
1 pkg. McCormick Chili Seasoning
1/4-1/2 can Guinness
1 14.5-oz can Bush's chili beans, medium sauce
1 14.5-oz can stewed tomatoes with celery and onions
Brown ground beef, drain excess fat. Add tomato paste and chili seasoning, deglaze with Guinness. Cook for a few minutes until the seasonings are well-combined. Pour in a crockpot with beans and tomatoes. Cook on low several hours.
Mock tender roast (about 2 lbs)
1/2 can Guinness
1 tsp. Montreal steak seasoning
1 Telma mushroom cube
1 Tbsp. instant coffee
1/2 lb. fingerling potatoes
20-30 baby carrots
Put the roast with seasoning in the crockpot on high for about 2 hours, turn to low for 4-5 hours. About an hour before supper, add fingerling potatoes and baby carrots.
Crockpot chili
1 lb ground beef
1 Tbsp. tomato paste
1 pkg. McCormick Chili Seasoning
1/4-1/2 can Guinness
1 14.5-oz can Bush's chili beans, medium sauce
1 14.5-oz can stewed tomatoes with celery and onions
Brown ground beef, drain excess fat. Add tomato paste and chili seasoning, deglaze with Guinness. Cook for a few minutes until the seasonings are well-combined. Pour in a crockpot with beans and tomatoes. Cook on low several hours.
Thursday, November 17, 2011
Wellmark Blue magazine recipes
Three Bean Chili
*untested*
1 lb ground beef, buffalo or turkey
1 green pepper, chopped
1 medium onion, chopped
1 14-oz can kidney beans, drained and rinsed
1 14-oz can pinto beans, drained and rinsed
1 14-oz can black beans, drained and rinsed
1 28-oz can diced tomatoes
1 14-oz can chicken broth
1 c. prepared salsa
1 tsp. cumin (or chili powder)
1/2 tsp. salt
Combine meat, pepper and onion over medium-high heat until cooked through. Stir in beans, tomatoes, chicken broth, salsa, cumin and salt. Bring to a boil, reduce heat, and simmer 1 to 2 hours.
Chicken Tortilla Soup
*untested*
1 lb chicken, cooked and chopped
1 Tbsp. olive oil
1 small onion, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. dried oregano
1 28-oz can crushed tomatoes
1 10.5-oz can low-sodium chicken broth
1-1/4 c. water
1 4.5-oz can chopped green chili peppers
1 15-oz can black beans
1/4 c. fresh cilantro, chopped
Saute onion and garlic in oil until soft. Add remaining ingredients and bring to a boil. Simmer 20-30 minutes, stirring occasionally. Top with baked tortilla chips, low-fat sour cream or cheese.
*untested*
1 lb ground beef, buffalo or turkey
1 green pepper, chopped
1 medium onion, chopped
1 14-oz can kidney beans, drained and rinsed
1 14-oz can pinto beans, drained and rinsed
1 14-oz can black beans, drained and rinsed
1 28-oz can diced tomatoes
1 14-oz can chicken broth
1 c. prepared salsa
1 tsp. cumin (or chili powder)
1/2 tsp. salt
Combine meat, pepper and onion over medium-high heat until cooked through. Stir in beans, tomatoes, chicken broth, salsa, cumin and salt. Bring to a boil, reduce heat, and simmer 1 to 2 hours.
Chicken Tortilla Soup
*untested*
1 lb chicken, cooked and chopped
1 Tbsp. olive oil
1 small onion, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. dried oregano
1 28-oz can crushed tomatoes
1 10.5-oz can low-sodium chicken broth
1-1/4 c. water
1 4.5-oz can chopped green chili peppers
1 15-oz can black beans
1/4 c. fresh cilantro, chopped
Saute onion and garlic in oil until soft. Add remaining ingredients and bring to a boil. Simmer 20-30 minutes, stirring occasionally. Top with baked tortilla chips, low-fat sour cream or cheese.
Tuesday, November 8, 2011
America's Test Kitchen Better Bran Muffins
*untested*
1 cup raisins
1 teaspoon water
2 1/4 cups All-Bran Original cereal (5 ounces)
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 cup whole wheat flour (2 1/2 ounces),
2 teaspoons baking soda
1/2 teaspoon table salt
1 large egg
1 large egg yolk
2/3 cup packed light brown sugar (4 2/3 ounces)
3 tablespoons mild molasses (or light)
1 teaspoon vanilla extract
6 tablespoons unsalted butter (3/4 stick), melted and cooled
1 3/4 cups plain whole-milk yogurt
Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard-sized muffin pan with nonstick cooking spray. Combine raisins and water in small microwave-safe bowl, cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand, covered, until raisins are softened and plump, about 5 minutes. Transfer raisins to paper towel-lined plate to cool.
Process half of bran cereal in food processor until finely ground, about 1 minute. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.
Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenly moistened. Do not overmix. Gently fold raisins into batter. Using 1/3-cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds.
Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.
1 cup raisins
1 teaspoon water
2 1/4 cups All-Bran Original cereal (5 ounces)
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 cup whole wheat flour (2 1/2 ounces),
2 teaspoons baking soda
1/2 teaspoon table salt
1 large egg
1 large egg yolk
2/3 cup packed light brown sugar (4 2/3 ounces)
3 tablespoons mild molasses (or light)
1 teaspoon vanilla extract
6 tablespoons unsalted butter (3/4 stick), melted and cooled
1 3/4 cups plain whole-milk yogurt
Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard-sized muffin pan with nonstick cooking spray. Combine raisins and water in small microwave-safe bowl, cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand, covered, until raisins are softened and plump, about 5 minutes. Transfer raisins to paper towel-lined plate to cool.
Process half of bran cereal in food processor until finely ground, about 1 minute. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.
Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenly moistened. Do not overmix. Gently fold raisins into batter. Using 1/3-cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds.
Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.
Sunday, November 6, 2011
Sun-dried tomato stuffed chicken
After spotting a delicious stuffed pork recipe in Nadia G's new cookbook, I wanted to make stuffed chicken. Of course, I didn't have enough of the ingredients to replicate the stuffed pork with chicken. I decided to wing it and make up a new recipe.
2 chicken breasts
1-1.5 Tbsp. sun-dried tomato pesto
2 Tbsp. Blue Moose of Boulder roasted red pepper spread (basically, whipped cream cheese with red peppers)
3 slices provolone cheese
1/4 teas. crushed red pepper
several dashes of tabasco
Preheat the oven to 400 degrees. Trim excess fat from the chicken and split open like a book. Mix the sun-dried tomato pesto and the roasted red pepper cream cheese together. In each of the split chicken breasts, arrange 1.5 slices provolone and half the mixed spread. Season with salt and pepper. Pre-heat an 8" skillet. Lightly coat the bottom with canola oil. Sear the chicken on both sides. After you flip the chicken, put the lid on the pan. Cook approximately half-way through on the stove top, and then put in the oven to finish - about 15 minutes. Once the chicken is done, remove the chicken to a plate. Return the pan to the stove. Add about 1/4 teas. of crushed red pepper and a half-dozen dashes of tabasco. Cook over medium low heat until the sauce is reduced.
2 chicken breasts
1-1.5 Tbsp. sun-dried tomato pesto
2 Tbsp. Blue Moose of Boulder roasted red pepper spread (basically, whipped cream cheese with red peppers)
3 slices provolone cheese
1/4 teas. crushed red pepper
several dashes of tabasco
Preheat the oven to 400 degrees. Trim excess fat from the chicken and split open like a book. Mix the sun-dried tomato pesto and the roasted red pepper cream cheese together. In each of the split chicken breasts, arrange 1.5 slices provolone and half the mixed spread. Season with salt and pepper. Pre-heat an 8" skillet. Lightly coat the bottom with canola oil. Sear the chicken on both sides. After you flip the chicken, put the lid on the pan. Cook approximately half-way through on the stove top, and then put in the oven to finish - about 15 minutes. Once the chicken is done, remove the chicken to a plate. Return the pan to the stove. Add about 1/4 teas. of crushed red pepper and a half-dozen dashes of tabasco. Cook over medium low heat until the sauce is reduced.
Saturday, October 29, 2011
Braised sirloin
In the crockpot:
1/2 bottle of Boulevard's Bob's 47 Oktoberfest
1 mushroom bouillon cube
1 tsp. Montreal steak seasoning
1 (healthy) Tbsp. Worcestershire sauce
1 (scant) Tbsp. instant coffee
2 large (frozen) sirloin steaks
Served with roasted carrots and parsnips, and gravy. This would be better with a roast -- the meat got a little dry -- but it was still delicious! =)
1/2 bottle of Boulevard's Bob's 47 Oktoberfest
1 mushroom bouillon cube
1 tsp. Montreal steak seasoning
1 (healthy) Tbsp. Worcestershire sauce
1 (scant) Tbsp. instant coffee
2 large (frozen) sirloin steaks
Served with roasted carrots and parsnips, and gravy. This would be better with a roast -- the meat got a little dry -- but it was still delicious! =)
Saturday, October 22, 2011
Beer Braised Short Ribs
3 medium onions
3 to 3.5 lbs bone-in beef short ribs
1 bay leaf
12 oz beer
1 Tbsp. honey
1 Tbsp. molasses
2 Tbsp. Dijon mustard
2 Tbsp. tomato paste
beef bouillon
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. all-purpose flour
1/2 c. cold water
Place onions in a 5-qt crockpot; add ribs and bay leaf. Combine the beer, honey, molasses, tomato paste, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8-10 hours until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine flour and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3 to 3.5 lbs bone-in beef short ribs
1 bay leaf
12 oz beer
1 Tbsp. honey
1 Tbsp. molasses
2 Tbsp. Dijon mustard
2 Tbsp. tomato paste
beef bouillon
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. all-purpose flour
1/2 c. cold water
Place onions in a 5-qt crockpot; add ribs and bay leaf. Combine the beer, honey, molasses, tomato paste, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8-10 hours until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine flour and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Friday, October 21, 2011
Chicken, Spinach, White Bean casserole
3 chicken breasts
1 pkg frozen spinach, partially thawed
1 can white kidney beans, rinsed and drained
1 can golden mushroom soup + 1/4 can water
1 teas. Montreal steak seasoning + salt/pepper
1/4 c. mozzarella
1/4 c. parmesan
Break up the partially thawed spinach in an 8x8 pan. Mix in the beans, soup and water. Trim the chicken breasts of fat, and nestle in the spinach mixture. Cover the casserole with mozzarella. Cover the pan with tin foil and put in a 400 degree oven. After about 1 hour, remove the tin foil and bake uncovered for approximately 30 minutes. Top with parmesan and bake until golden brown and chicken is 170-180 degrees.
Even though this isn't the prettiest list in the world, it was quite delicious ... and Rob even went back for seconds! Success. =)
1 pkg frozen spinach, partially thawed
1 can white kidney beans, rinsed and drained
1 can golden mushroom soup + 1/4 can water
1 teas. Montreal steak seasoning + salt/pepper
1/4 c. mozzarella
1/4 c. parmesan
Break up the partially thawed spinach in an 8x8 pan. Mix in the beans, soup and water. Trim the chicken breasts of fat, and nestle in the spinach mixture. Cover the casserole with mozzarella. Cover the pan with tin foil and put in a 400 degree oven. After about 1 hour, remove the tin foil and bake uncovered for approximately 30 minutes. Top with parmesan and bake until golden brown and chicken is 170-180 degrees.
Even though this isn't the prettiest list in the world, it was quite delicious ... and Rob even went back for seconds! Success. =)
Thursday, October 20, 2011
AB's Beer Bread
*untested*
8 oz. all-purpose flour
4 oz. whole wheat flour
1 Tbsp. baking powder
1 1/2 teas. kosher salt
1 teas. sugar
1 teas. dill, fresh chopped
4.5 oz. sharp cheddar, grated
12 oz. pale ale
2 Tbsp. sunflower seeds, topping
Mix all ingredients with a spatula until moistened. Sprinkle sunflower seeds on top. Bake at 375 for 45 minutes.
8 oz. all-purpose flour
4 oz. whole wheat flour
1 Tbsp. baking powder
1 1/2 teas. kosher salt
1 teas. sugar
1 teas. dill, fresh chopped
4.5 oz. sharp cheddar, grated
12 oz. pale ale
2 Tbsp. sunflower seeds, topping
Mix all ingredients with a spatula until moistened. Sprinkle sunflower seeds on top. Bake at 375 for 45 minutes.
Sunday, October 9, 2011
Crockpot chili
In a 4 quart crockpot, I added:
1 lb. pinto beans, dry and picked through
2 c. water
1 bottle New Belgium 1554
1/2 lg. red onion, diced
After 1.5 hours, I added:
3 c. water
1 can fire-roasted tomtaoes with garlic
1 chipotle pepper in adobo, diced fine
1 Tbsp. chipotle chili powder
1 Tbsp. cumin
1/4 Tbsp. paprika
1 lb. stew meat
After 5 hours, I wanted more meat, so:
1 lb. stew meat, chopped in 1/2" cubes
1/2 Tbsp. chili powder
After 6.5 hours, it didn't smell much like chili, so:
1 6-oz can tomato paste
1/2 Tbsp. chili powder
1/4 tsp. black pepper
1/2 Tbsp. cocoa
The chili ended up cooking for almost 11 hours. I think the early addition of tomatoes made it take longer for the beans to get done. Either way ... I liked it, but it wasn't overly "chili" flavored. Rob seemed indifferent. He ate a bowl, but didn't go back for seconds.
I do think the key for the richness was the tomato paste. I have no idea what seasonings are required to make it taste more like chili. The cocoa did deepen the color, and I could maybe have gotten by with more (since I had a full 4 quarts of chili). Next time, I'm going to follow a recipe for crockpot chili, and we can tweak from there...
1 lb. pinto beans, dry and picked through
2 c. water
1 bottle New Belgium 1554
1/2 lg. red onion, diced
After 1.5 hours, I added:
3 c. water
1 can fire-roasted tomtaoes with garlic
1 chipotle pepper in adobo, diced fine
1 Tbsp. chipotle chili powder
1 Tbsp. cumin
1/4 Tbsp. paprika
1 lb. stew meat
After 5 hours, I wanted more meat, so:
1 lb. stew meat, chopped in 1/2" cubes
1/2 Tbsp. chili powder
After 6.5 hours, it didn't smell much like chili, so:
1 6-oz can tomato paste
1/2 Tbsp. chili powder
1/4 tsp. black pepper
1/2 Tbsp. cocoa
The chili ended up cooking for almost 11 hours. I think the early addition of tomatoes made it take longer for the beans to get done. Either way ... I liked it, but it wasn't overly "chili" flavored. Rob seemed indifferent. He ate a bowl, but didn't go back for seconds.
I do think the key for the richness was the tomato paste. I have no idea what seasonings are required to make it taste more like chili. The cocoa did deepen the color, and I could maybe have gotten by with more (since I had a full 4 quarts of chili). Next time, I'm going to follow a recipe for crockpot chili, and we can tweak from there...
Thursday, September 29, 2011
Streamlining links
Since I'm moving, I'm in cleaning mode. It seems easier to clean digital files than the kitchen, living room, bedroom, etc, so I decided to streamline the number of links on my blog. I'm reducing my links to sites I actively read, or want to read in the near future.
Bento sites
Bento-Mania verrueckt nach der japanischen Lunchbox
Just Jen Bento
Kitchen Cow
Willow's Bento Box
Lunch in a Box
Bento Box Lunches
Cloud9Food
Frank Tastes
Warm Olives and Cool Cocktails
Jacki's Bento Blog
Other Sites - that I mistakenly linked with a blog list, and I can't see the links.
64 sq ft kitchen
british larder
eat make read
everybody likes sandwiches
farmgirl fare
food loves writing
guilty kitchen
hungry engineer
i nom things
i ought to be working
ivory hut
kitchen dough dough
kitchen simplicity
maebird
poor girl gourmet
refrigerator soup
savoring the thyme
sophisticated gourmet
sugar plum
summer harms
sunday suppers
perfect pantry
under the high chair
what are you feeding your kids these days?
Bento sites
Bento-Mania verrueckt nach der japanischen Lunchbox
Just Jen Bento
Kitchen Cow
Willow's Bento Box
Lunch in a Box
Bento Box Lunches
Cloud9Food
Frank Tastes
Warm Olives and Cool Cocktails
Jacki's Bento Blog
Other Sites - that I mistakenly linked with a blog list, and I can't see the links.
64 sq ft kitchen
british larder
eat make read
everybody likes sandwiches
farmgirl fare
food loves writing
guilty kitchen
hungry engineer
i nom things
i ought to be working
ivory hut
kitchen dough dough
kitchen simplicity
maebird
poor girl gourmet
refrigerator soup
savoring the thyme
sophisticated gourmet
sugar plum
summer harms
sunday suppers
perfect pantry
under the high chair
what are you feeding your kids these days?
Wednesday, September 28, 2011
White bean salad with tuna and parsley
Adapted from this recipe at Kalyn's Kitchen.
1 can cannellini beans
1 pouch Starkist "zesty" lemon pepper tuna
1/2 cup chopped parsley
1/2 lemon, zest and juice
Fresh pepper
Drain and rinse the cannellini beans. Mix together with the tuna, parsley, lemon zest and juice. Add fresh-cracked pepper to taste. (Serves 4)
This is really good served with goat cheese and cracked pepper water crackers. I might use tuna packed in oil for the next version, but I thought it tastes fine without the oil.
1 can cannellini beans
1 pouch Starkist "zesty" lemon pepper tuna
1/2 cup chopped parsley
1/2 lemon, zest and juice
Fresh pepper
Drain and rinse the cannellini beans. Mix together with the tuna, parsley, lemon zest and juice. Add fresh-cracked pepper to taste. (Serves 4)
This is really good served with goat cheese and cracked pepper water crackers. I might use tuna packed in oil for the next version, but I thought it tastes fine without the oil.
Tuesday, September 27, 2011
White bean salad with sun dried tomatoes, kalamata olives and feta
This is a slight variation of this recipe from Kalyn's Kitchen.
1 can cannellini beans
2 Tbsp. sun-dried tomato pesto
1/4 c. kalamata olives (about 10 olives), chopped
1/4 c. feta cheese
Drain and rinse the cannellini beans. Mix together with pesto, olives and feta. Serve warm or at room temperature. (Serves 4)
1 can cannellini beans
2 Tbsp. sun-dried tomato pesto
1/4 c. kalamata olives (about 10 olives), chopped
1/4 c. feta cheese
Drain and rinse the cannellini beans. Mix together with pesto, olives and feta. Serve warm or at room temperature. (Serves 4)
Sunday, September 18, 2011
Dark Chocolate Clusters
1/2 c. pecan halves
1/4 c. dried cranberries
1/4 c. golden raisins
1/4 c. dried apricots, sliced
7 oz chocolate (70% cacao or more)
Preheat oven to 350. Line 24 muffin cups with small muffin papers. Spread pecans on baking sheet and toast 10 minutes, until browned and fragrant. Cool. Melt chocolate in a double boiler. Spoon 1.5 tsp melted chocolate in each paper-lined muffin cup. Place 1 pecan and 1 tsp dried fruit mixture in melted chocolate. Refrigerate until firm.
(Vegetarian Times, February 2009 issue)
1/4 c. dried cranberries
1/4 c. golden raisins
1/4 c. dried apricots, sliced
7 oz chocolate (70% cacao or more)
Preheat oven to 350. Line 24 muffin cups with small muffin papers. Spread pecans on baking sheet and toast 10 minutes, until browned and fragrant. Cool. Melt chocolate in a double boiler. Spoon 1.5 tsp melted chocolate in each paper-lined muffin cup. Place 1 pecan and 1 tsp dried fruit mixture in melted chocolate. Refrigerate until firm.
(Vegetarian Times, February 2009 issue)
Chocolate Truffles
1 cup chocolate soymilk
1 12-oz pkg Ghirardelli 60% cacao chocolate chips
1 12-oz pkg Ghirardelli semisweet chocolate chips
1/2 c. unsweetened cocoa
Melt chocolate chips in a double boiler. Warm soymilk and stir in melted chocolate until smooth. Cover and refrigerate 4 hours, or overnight. Place cocoa onto plate. Shape chocolate into 1-inch balls and roll in cocoa.
(Basic recipe from Vegetarian Times, February 2009 issue. Modified by me.)
1 12-oz pkg Ghirardelli 60% cacao chocolate chips
1 12-oz pkg Ghirardelli semisweet chocolate chips
1/2 c. unsweetened cocoa
Melt chocolate chips in a double boiler. Warm soymilk and stir in melted chocolate until smooth. Cover and refrigerate 4 hours, or overnight. Place cocoa onto plate. Shape chocolate into 1-inch balls and roll in cocoa.
(Basic recipe from Vegetarian Times, February 2009 issue. Modified by me.)
Oat Scones
Dough
1 c. all-purpose flour
3/4 c. old-fashioned rolled oats
1/3 c. oat bran
1/4 c. packed brown sugar
1 Tbsp baking powder
1/2 teas salt
6 Tbsp cold, unsalted butter
2/3 c. half-and-half or whole milk
Topping
2 teas half-and-half or whole milk
2 Tbsp rolled oats
1 Tbsp turbinado sugar + 1/2 teas ground cinnamon
Stir together the flour, rolled oats, oat bran, brown sugar, baking powder and salt. Cut in the butter. Mix in half-and-half until dry ingredients are just moistened.
Turn dough out onto a lightly floured work surface and press together until it forms a ball. Pat out into a 1/2 thick round. Cut into 6 wedges. Place 1 inch apart on parchment covered half-sheet pan. Brush with milk, sprinkle with rolled oats and cinnamon sugar.
Bake at 425 for 13-17 minutes.
(From Williams-Sonoma Essentials of Baking)
1 c. all-purpose flour
3/4 c. old-fashioned rolled oats
1/3 c. oat bran
1/4 c. packed brown sugar
1 Tbsp baking powder
1/2 teas salt
6 Tbsp cold, unsalted butter
2/3 c. half-and-half or whole milk
Topping
2 teas half-and-half or whole milk
2 Tbsp rolled oats
1 Tbsp turbinado sugar + 1/2 teas ground cinnamon
Stir together the flour, rolled oats, oat bran, brown sugar, baking powder and salt. Cut in the butter. Mix in half-and-half until dry ingredients are just moistened.
Turn dough out onto a lightly floured work surface and press together until it forms a ball. Pat out into a 1/2 thick round. Cut into 6 wedges. Place 1 inch apart on parchment covered half-sheet pan. Brush with milk, sprinkle with rolled oats and cinnamon sugar.
Bake at 425 for 13-17 minutes.
(From Williams-Sonoma Essentials of Baking)
Tuesday, September 13, 2011
French onion and dijon pork
Lightly coat four bone-in pork chops with dijon mustard. Place in the bottom of a slow-cooker. Pour one can of condensed French onion soup and 1/2 can of water over the pork. Sprinkle liberally with Montreal steak seasoning. Cook on low for 6 hours. Make gravy. =)
Tuesday, August 30, 2011
Spinach and goat cheese stuffed chicken breast
Inspired by the Lazy Baked Greek Chicken at Not Rachael Ray
Preheat oven to 425.
Saute in olive oil:
1/3 large onion, small dice
3 cloves garlic, minced
1/3 red bell pepper, small dice
1/4 t. red pepper flakes
(should be about twice as much onion as pepper or more)
Mix sauteed onions/peppers/garlic with
1 10-oz package frozen spinach
2 oz goat cheese, crumbled
Butterfly 3 chicken breasts (about 2 lbs).
Drain a can of fire roasted tomatoes and pour 2/3 of the can in a 9x9 pan. Salt and pepper tomatoes.
Stuff the chicken with the spinach and cheese mixture and lay in the baking dish. Pour remaining tomatoes around edges of chicken. Liberally salt and pepper chicken.
Bake for 40 min at 425. Sprinkle with parmesan when it comes out of the oven.
Preheat oven to 425.
Saute in olive oil:
1/3 large onion, small dice
3 cloves garlic, minced
1/3 red bell pepper, small dice
1/4 t. red pepper flakes
(should be about twice as much onion as pepper or more)
Mix sauteed onions/peppers/garlic with
1 10-oz package frozen spinach
2 oz goat cheese, crumbled
Butterfly 3 chicken breasts (about 2 lbs).
Drain a can of fire roasted tomatoes and pour 2/3 of the can in a 9x9 pan. Salt and pepper tomatoes.
Stuff the chicken with the spinach and cheese mixture and lay in the baking dish. Pour remaining tomatoes around edges of chicken. Liberally salt and pepper chicken.
Bake for 40 min at 425. Sprinkle with parmesan when it comes out of the oven.
Tuesday, August 23, 2011
Delicious roast beast and gravy
Rob bought a 2 lb beef chuck roast labeled "mock tender roast." I put it in the crock pot with most of a Bud heavy. I covered the roast with Montreal steak seasoning and a crumbled Telma vegetable bouillon cube. The roast cooked for a good 7 hours - probably 2 hours on high and the remainder on low. After we scooped the roast out of the crockpot, I made gravy. First, I made a roux with 2 Tbsp butter and 2 soup spoons of flour (about 2 Tbsp) and cooked it until it was light brown. We poured in the beef drippings (and what little fat there was), about 2 cups worth, and cooked about 10 minutes until the gravy coated the back of the spoon (a la nappe).
Note: If we want enough leftovers for sandwiches, we need more than a 2 lb roast! There's less than 1/3 of the roast left!
Note: If we want enough leftovers for sandwiches, we need more than a 2 lb roast! There's less than 1/3 of the roast left!
Friday, March 18, 2011
Saturday, January 22, 2011
Hiking and skiing bentos
Where does time go? Honestly. I'm not sure how the month of January has escaped so quickly. I guess research and writing will do that. With only one class this semester, I don't have much of a schedule to keep up with. I almost never need to pack a lunch or a snack, because I'm never at school long enough to warrant it. There were a couple of days when Rob and I were getting a lot done and we ended up ordering food to campus, but for the most part, we've been eating at home.
I have done a few fun things this month, besides research. Last weekend, after lamenting to my physics friends that my girlfriends were too busy to do something, I ended up going skiing with K- and hiking with J-! Skiing happened purely by accident. I ran into K- at the coffee shop on Friday night when Rob, Mark and I were doing physics in public (PhIP). She said she was going skiing with the kids tomorrow, but wouldn't have anybody to ski with. I've skied all of once, but decided to go along anyway! It was a blast! I was super tired by the end of the day, both physically and mentally, but it was worth it. My awesome bento lunch kept me full too. (More about the food in a minute...)
The next day, J- and I decided to try and hike Harney Peak in the snow. I've never hiked Harney when there was snow on the ground. After spending an entire day in the Northern Hills playing in snow, I was convinced that we would have to snowshoe the entire thing and it would be too snowy to get very far. As it turns out, the Northern Hills and the South-Central Hills get VERY different amounts of snow fall. We had WAY more gear than we ever needed. Seriously, I think we had enough stuff that we could have slept overnight and still been okay. Maybe a little cold, but probably no worse for wear! We made it about two miles (on the three mile trail) before deciding to turn around.
So, what did I pack for these outdoor excursions? Tomato soup and sandwiches. I know, it's not the best "bento" food, but it was still a delicious packed lunch! I made two sandwiches on hearty wheat bread: turkey with mustard and pepperjack, and hard salami with mayo, mustard and pepperjack. Both sandwiches stacked nicely in my EcoLunchbox container, and I had just enough room to tuck a square of Ghirardelli chocolate along the edge. I bought a 10-ounce Thermos which held the perfect amount of tomato soup for both dunking and drinking. I didn't finish the tomato soup either day because I packed way more food than I can usually eat in a sitting. But I figured, in the cold, extra food is better than not enough food!
I was impressed with the new little Thermos. I pre-warmed it with hot water while I was making the soup. The soup was heated much hotter than I would ever consider eating it off the stove, but by the time I got to it 4 or 5 hours later, it was the perfect temperature! With such a tiny Thermos, I was afraid it would be cold or worse, leak. At the end of the day, my soup was nice and hot, and my bag stayed dry. Yay!
I have done a few fun things this month, besides research. Last weekend, after lamenting to my physics friends that my girlfriends were too busy to do something, I ended up going skiing with K- and hiking with J-! Skiing happened purely by accident. I ran into K- at the coffee shop on Friday night when Rob, Mark and I were doing physics in public (PhIP). She said she was going skiing with the kids tomorrow, but wouldn't have anybody to ski with. I've skied all of once, but decided to go along anyway! It was a blast! I was super tired by the end of the day, both physically and mentally, but it was worth it. My awesome bento lunch kept me full too. (More about the food in a minute...)
The next day, J- and I decided to try and hike Harney Peak in the snow. I've never hiked Harney when there was snow on the ground. After spending an entire day in the Northern Hills playing in snow, I was convinced that we would have to snowshoe the entire thing and it would be too snowy to get very far. As it turns out, the Northern Hills and the South-Central Hills get VERY different amounts of snow fall. We had WAY more gear than we ever needed. Seriously, I think we had enough stuff that we could have slept overnight and still been okay. Maybe a little cold, but probably no worse for wear! We made it about two miles (on the three mile trail) before deciding to turn around.
So, what did I pack for these outdoor excursions? Tomato soup and sandwiches. I know, it's not the best "bento" food, but it was still a delicious packed lunch! I made two sandwiches on hearty wheat bread: turkey with mustard and pepperjack, and hard salami with mayo, mustard and pepperjack. Both sandwiches stacked nicely in my EcoLunchbox container, and I had just enough room to tuck a square of Ghirardelli chocolate along the edge. I bought a 10-ounce Thermos which held the perfect amount of tomato soup for both dunking and drinking. I didn't finish the tomato soup either day because I packed way more food than I can usually eat in a sitting. But I figured, in the cold, extra food is better than not enough food!
I was impressed with the new little Thermos. I pre-warmed it with hot water while I was making the soup. The soup was heated much hotter than I would ever consider eating it off the stove, but by the time I got to it 4 or 5 hours later, it was the perfect temperature! With such a tiny Thermos, I was afraid it would be cold or worse, leak. At the end of the day, my soup was nice and hot, and my bag stayed dry. Yay!
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