The Chicken Chow Fun was really good from last week... It's a winner and it has really great flavor. We would use a smaller noodle next time, like fettucini or just chinese rice noodles or something We're going to try the chili again as it keeps getting spicier. I think we'll leave out all chilis except for cayenne next time to see how that goes. Yowsa!
Couscous with Kale and Beans
Adapted from Aarti Sequira, Cooking Channel 2011
Ingredients
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 large bunch kale, leaves stripped off stems
1 clove garlic, smashed
1/4 cup whole, skinned almonds
2 cups loosely packed fresh cilantro leaves and soft stems
2 tablespoons water
1 (15-ounce) can great Northern beans, drained and rinsed
1 cup cooked couscous
Directions
1. Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.
2, Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet and toss with tongs. Cover and lower the heat.
3. Meanwhile, make the cilantro pesto. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth.
4. Remove the lid and check the kale; the leaves should be tender. Add the beans and cilantro pesto. Taste and adjust seasonings, and then cook another 5 minutes until warmed through. Serve over cous cous.
Homemade Marinara over
Adapted from Cooks Illustrated, March 2006. You can put this over pasta, have with parmigana or with appetizers as a dip.
Ingredients
2 (28 ounce) cans whole tomatoes , packed in juice
2 tbsp olive oil
1 medium onion , chopped fine (about 1 cup)
2 medium cloves garlic, pressed through garlic press
1/2 teaspoon dried oregano
1/3 cup dry red wine , such as Chianti or Merlot
3 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
1 - 2 teaspoons sugar
1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid for a few minutes. Reserve 2 1/2 cups of the strained juice and discard the rest. Remove 3/4 cup tomatoes from strainer and set aside.
2. Heat olive oil in large skillet over medium heat. Add onion and cook, until softened and golden, 6 to 8 minutes. Add garlic and oregano and cook, until garlic is fragrant, about 30 seconds.
3. Add tomatoes from strainer (not the ones you set aside) and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
4. Transfer sauce to food processor and add reserved tomatoes; process until slightly chunky, about five 2-second pulses. Return sauce to skillet and add basil and olive oil and salt, pepper, and sugar to taste.
Crustless Crab Quiche
Adapted from Delish.com
2 teaspoon(s) extra-virgin olive oil, divided
1 onion, chopped
1 red bell pepper, chopped
12 ounce(s) mushrooms, wiped clean and sliced (about 4 1/2 cups)
2 large eggs
2 large egg whites
1 1/2 cup(s) low-fat cottage cheese
1/2 cup(s) low-fat plain yogurt
1/4 cup(s) all-purpose flour
1/4 cup(s) freshly grated Parmesan cheese
1/4 teaspoon(s) cayenne pepper
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1 cup cooked lump crabmeat (fresh or frozen and thawed), drained
1/2 cup(s) grated sharp Cheddar cheese
1/4 cup(s) chopped scallions
1. Preheat oven to 350°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.
2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes; transfer to a large bowl.
3. Add the remaining 1 teaspoon oil to the skillet and heat over high heat. Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated, 5 to 7 minutes. Add to the bowl with the onion mixture.
4. Place eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, cayenne, salt and pepper in a food processor or blender; blend until smooth. Add to the vegetable mixture, along with crab, Cheddar and scallions; mix with a rubber spatula. Pour into the prepared baking dish.
5. Bake the quiche until a knife inserted in the center comes out clean, 40 to 50 minutes. Let stand for 5 minutes before serving.
Chicken Burgers
My own recipe- for dinner!
Ingredients
1 pound ground white meat chicken (or grind your own, see instructions below)
2 cups bread crumbs or panko, divided
1/2 cup low-fat milk
3 tablespoons grated sweet onion
1/4 teaspoon cayenne pepper
3/4 teaspoon coarse grained salt
Cracked black pepper
1 teaspoon olive oil
You can grind chicken yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
1. Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper.
2. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles and using your hands, shape into patties. Coat each patty with bread crumbs.
3. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.
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