Well, I'm back from 2 weeks of traveling! I must admit I missed all of the cooking. I didn't do much exercising at all on my trip but I *think* i did pretty well on my meals... meaning not eating too much and not eating all the freakin' time.
I recieved my Vegetarian Times in the mail and most of the recipes are very Fall focused (soupes, chowders, stews etc...) so not much I want to do with it yet while it's still hotter than hades in the apartment. What I will try is the actual roasting of my recipes really early in the morning so it doesn't bake us along with the chicken.
I was also looking for something "comfort-foody" for me. While this ALWAYS means chicken, the stuffed cabbage idea just came to me. My mom used to make it when I was younger and Tater's always loved cabbage, so I needed to hunt for the perfect recipe. I recall making this years ago and it didn't turn out right (i.e. not a lot of flavor, cabbage undercooked, overall not impressive) so it took me a while to find the right recipe that's not too easy (which was probably why my past attempt failed). Here goes!
5-Spice Roast Chicken
Adapted from thehungrymouse.com
Marinade Ingredients:
4 garlic cloves, minced or put through a press
1 Tbls. kosher salt
2 Tbls. toasted sesame oil
1 tsp. five-spice powder
1 Tbls. rice wine vinegar (I always substitute this with cooking sherry)
Chicken:
6 chicken leg quarters, 4 1/2 – 5 lbs. (I used a whole chicken, but cut it up into 2 leg quarters, 2 wings and 2 breasts... giggidy)
Mix up the marinade, toss the chicken in it, let it sit overnight(or not, or use a foodsaver vacu-marinade like we did), then roast for 50 minutes at 425 degrees.
Double Giggidy
Curried Rice and Quinoa Pilaf with Raisins and Pistachios
Adapted from September 2011 Vegetarian Times
2 Tbs. olive oil
1 small onion, finely chopped
1/2 cup basmati rice
1/2 cup quinoa
2 tsp. curry powder
1 bay leaf
1/2 cup chopped raisins (you can use any dried fruit, really)
1/4 cup chopped pistachios (yum)
1. Heat oil in medium skillet over medium heat. Add onion and sautee 2-3 minutes or until translucent.
2. Add rice and quinoa and cook until rice begin to turn opque. Add curry powder and cook 30 seconds. Stir in 1 1/2 cups water, add bay leaf, season with salt and cover and bring to a boil.
3. Reduce heat to medium-low and simmer 15 to 18 minutes or until grains are tender. Remove bay leaf and fold in raisins and pistachios.
I may just bake flounder with salt, pepper and garlic powder and serve this side dish with it.
Polish Stuffed Cabbage
Adapted from Lynnscountrykitchen.net
Ingredients for the sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1-1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
Ingredients for the cabbage rolls:
1-1/4 cups extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash of dry red wine
2 tablespoons chopped flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1-1/2 cups cooked rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each
Preheat oven to 350
1. For the sauce, put oil in 3 quart saucepan and place over medium heat. Add garlic and sauté for 1 minute. Add the tomatoes and cook for 5 minutes. Add the vinegar and sugar, simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat. Set aside.
2. Put 2 tbsps of oil in a skillet over medium heat. Sauté the onion and garlic for about 5 minutes until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce; mix to incorporate and then take it off the heat.
3. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sautéed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
4. Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible.
5. Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. (This insulation will prevent the cabbage rolls from burning on the bottom when baked). Use all the good looking leaves to make the cabbage rolls.
6. Place about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side, in rows, seam-side down, in the casserole pan. Pour the remaining sweet and sour sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil.
Bake at 350 for 1 hour or until the meat is cooked.
Blueberry Jam
Adapted from July 2011 Real Simple Magazine
2 1/2 cups blueberries
1/4 cup sugar
1/2 tablespoon fresh lemon juice
1/8 teaspoon salt
1. In a medium saucepan, combine the blueberries, sugar, lemon juice and salt. Mash it with a potato masher until the berries have released their juices.
2. cook over medium-high heat, stirring occasionally, until the mixture has thickened, about 18-25 minutes. Transfer to containers and refrigerate for up to 1 month or freeze for up to 1 year.
YAY!
Sunday, July 31, 2011
Sunday, July 17, 2011
Tandoori Chicken and All Hands on Deck!
I'm traveling the next two weeks so I need to make something easy and quick and only for Taylor the next couple of weeks.
Here is what I'm preparing for week 1:
Red Beans and Rice (left over from several weeks back, kept frozen and vaccuum sealed)
Shrimp Orzo Salad (from two weeks ago)
"Bowl of Somethin" (So he can make a Mexican-themed bowl-of-something)
Tandoori Chicken
Salt and Pepper Pork with roasted red potatoes
Tandoori Chicken is the only "new" recipe I haven't made yet. It's marinated chicken breast and I'll make Jasmine rice to go over it. I'm sure he'll love it.
Tandoori Chicken
Adapted from TastyKitchen.com
Ingredients
¾ cups Coarsely Chopped Onion
1 teaspoon Peeled, Coarsely Chopped Fresh Ginger
2 cloves Garlic, Peeled
½ cups Low Fat Plain Yogurt
1 Tablespoon Freshly Squeezed Lemon Juice
1 whole Lemon Zested
1 teaspoon Paprika
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
½ teaspoons Salt
½ teaspoons Chili Powder
¼ teaspoons Black Pepper
1 dash Freshly Grated Nutmeg
2 dashes Hot Sauce (or To Taste) (optional)
4 whole
1. Place onion, ginger and garlic in a food processor; process until finely chopped. Add yogurt, lemon juice, lemon zest, paprika, cumin, coriander, salt, chili powder, black pepper, nutmeg and hot sauce (if using); pulse 4 times or until blended.
2. Make 3 diagonal cuts, 1/4″ deep, across the top of each chicken breast half. Place chicken in a resealable bag; pour yogurt mixture over the chicken. Seal bag; marinate chicken in the refrigerator for 8 hours or overnight, turning bag occasionally. We have a marinater from our Food Saver system, so it only takes about 10 minutes.
Preheat oven to 350.
Preheat a large cast-iron skillet on high with a little olive oil in it.
Remove chicken breasts from the bag. Sear chicken on skillet for 2 minutes on both sides. Place immediately in the oven (in the same skillet) and Cook 5 minutes more or undil chicken is done and juices run clear.
Here is what I'm preparing for week 1:
Red Beans and Rice (left over from several weeks back, kept frozen and vaccuum sealed)
Shrimp Orzo Salad (from two weeks ago)
"Bowl of Somethin" (So he can make a Mexican-themed bowl-of-something)
Tandoori Chicken
Salt and Pepper Pork with roasted red potatoes
Tandoori Chicken is the only "new" recipe I haven't made yet. It's marinated chicken breast and I'll make Jasmine rice to go over it. I'm sure he'll love it.
Tandoori Chicken
Adapted from TastyKitchen.com
Ingredients
¾ cups Coarsely Chopped Onion
1 teaspoon Peeled, Coarsely Chopped Fresh Ginger
2 cloves Garlic, Peeled
½ cups Low Fat Plain Yogurt
1 Tablespoon Freshly Squeezed Lemon Juice
1 whole Lemon Zested
1 teaspoon Paprika
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
½ teaspoons Salt
½ teaspoons Chili Powder
¼ teaspoons Black Pepper
1 dash Freshly Grated Nutmeg
2 dashes Hot Sauce (or To Taste) (optional)
4 whole
1. Place onion, ginger and garlic in a food processor; process until finely chopped. Add yogurt, lemon juice, lemon zest, paprika, cumin, coriander, salt, chili powder, black pepper, nutmeg and hot sauce (if using); pulse 4 times or until blended.
2. Make 3 diagonal cuts, 1/4″ deep, across the top of each chicken breast half. Place chicken in a resealable bag; pour yogurt mixture over the chicken. Seal bag; marinate chicken in the refrigerator for 8 hours or overnight, turning bag occasionally. We have a marinater from our Food Saver system, so it only takes about 10 minutes.
Preheat oven to 350.
Preheat a large cast-iron skillet on high with a little olive oil in it.
Remove chicken breasts from the bag. Sear chicken on skillet for 2 minutes on both sides. Place immediately in the oven (in the same skillet) and Cook 5 minutes more or undil chicken is done and juices run clear.
Monday, July 4, 2011
Roasted Shrimp and Orzo, Chicken Masala, Pesto 3-Bean Salad over Roasted Salmon
Last week's meals focused on taking vegetarian recipes and adding a meat. I don't think either of them were my favorites, but I did learn a lot about radishes... mostly that I don't really care for them unless all the red is peeled off and they are sliced REALLY thin and put in a big green salad. :)
For this week's recipes I've decided to look at my favorite TV chef's... Ina Garten and Bal Arneson. I also had a hankering for something Bean-y, so I included a Bean Salad recipe.
Roasted Shrimp and Orzo
Adapted from Ina Garten, 2006
Ingredients
Olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup diced red onion
3/4 pound good feta cheese, large diced
Preheat the oven to 400 degrees F.
1. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
2. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
3. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving
Chicken Masala (Not MaRsala!)
Adapted from The Spice Goddess on the Cooking channel
Ingredients
2 tablespoons grapeseed oil (I'm sure you could use Olive Oil)
1 onion, finely chopped
2 tablespoons finely chopped fresh garlic
2 tablespoons finely chopped fresh ginger
1 green chile, finely chopped
1 tablespoon coriander seeds (I used ground coriander)
1 tablespoon garam masala
1 teaspoon Spanish paprika (I used sweet paprika)
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon tomato paste
1 pound chicken thighs, boneless
2 cups chopped tomatoes
2 cups chopped potatoes
1/2 cup fresh cilantro leaves
2 cups water
1. Put oil in a large saucepan over medium-high heat. Add the onion, garlic, ginger, and chile, and saute for 3 minutes, or until the onions are softened. Add the coriander seeds, garam masala, paprika, turmeric, and salt and toast for 10 seconds and then add the tomato paste.
2. Stir well and then add the chicken thighs, turning them frequently as they cook. Add the tomatoes, potatoes, cilantro, and water and mix well.
3. Bring the mixture to a boil and then reduce the heat to a simmer. Cover with a lid and let cook for about 20 to 25 minutes, or until the chicken is cooked through. Serve with rice.
Pesto 3-Bean Salad over Roasted Salmon
Recipe adapted from the Neely's "Give it a Kick" episode
Ingredients
1lb salmon filet
3 cloves of garlic, peeled
1/4lb Green Beans, trimmed and cut into 1-inch pieces
1 cup basil leaves, about 20 leaves
1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
1/2 cup grated Parmigiano-Reggiano
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can garbanzo beans, rinsed
Heat oven to 350
1. Salt and pepper both sides of salmon filet. Cook in the oven for 25-30min until done to your liking. Let cool.
2. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto a cutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
3. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
4. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Serve cold with salmon. Adjust seasoning.
For this week's recipes I've decided to look at my favorite TV chef's... Ina Garten and Bal Arneson. I also had a hankering for something Bean-y, so I included a Bean Salad recipe.
Roasted Shrimp and Orzo
Adapted from Ina Garten, 2006
Ingredients
Olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup diced red onion
3/4 pound good feta cheese, large diced
Preheat the oven to 400 degrees F.
1. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
2. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
3. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving
Chicken Masala (Not MaRsala!)
Adapted from The Spice Goddess on the Cooking channel
Ingredients
2 tablespoons grapeseed oil (I'm sure you could use Olive Oil)
1 onion, finely chopped
2 tablespoons finely chopped fresh garlic
2 tablespoons finely chopped fresh ginger
1 green chile, finely chopped
1 tablespoon coriander seeds (I used ground coriander)
1 tablespoon garam masala
1 teaspoon Spanish paprika (I used sweet paprika)
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon tomato paste
1 pound chicken thighs, boneless
2 cups chopped tomatoes
2 cups chopped potatoes
1/2 cup fresh cilantro leaves
2 cups water
1. Put oil in a large saucepan over medium-high heat. Add the onion, garlic, ginger, and chile, and saute for 3 minutes, or until the onions are softened. Add the coriander seeds, garam masala, paprika, turmeric, and salt and toast for 10 seconds and then add the tomato paste.
2. Stir well and then add the chicken thighs, turning them frequently as they cook. Add the tomatoes, potatoes, cilantro, and water and mix well.
3. Bring the mixture to a boil and then reduce the heat to a simmer. Cover with a lid and let cook for about 20 to 25 minutes, or until the chicken is cooked through. Serve with rice.
Pesto 3-Bean Salad over Roasted Salmon
Recipe adapted from the Neely's "Give it a Kick" episode
Ingredients
1lb salmon filet
3 cloves of garlic, peeled
1/4lb Green Beans, trimmed and cut into 1-inch pieces
1 cup basil leaves, about 20 leaves
1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
1/2 cup grated Parmigiano-Reggiano
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can garbanzo beans, rinsed
Heat oven to 350
1. Salt and pepper both sides of salmon filet. Cook in the oven for 25-30min until done to your liking. Let cool.
2. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto a cutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
3. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
4. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Serve cold with salmon. Adjust seasoning.
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