The winner from last week was the Lasagna hands down. I would have put more Jalapeno and substituted the Broccoli Rabe with Spinach. The broccoli rabe was seriously bitter and the dish as a whole was pretty sweet.. So, more spicy and less bitter will balance the dish out.
This week I got a little bit of a later start on cooking on Sunday. Didn't start until 3! But I was able to crank out all of the recipes. Tater will make his chili during the week for dinner and the leftovers will be used for lunch. Saweeet!
Also, the steamed fish will be served with a side of quinoa. I have several recipes using quinoa on this blog, so i won't bore you. :-)
Chicken and Vegetable Chow Fun
Adapted from Oct. 2011 Food Network Mag.
12oz wide rice noodles, pappardelle or fettuccine
1/4 cup oyster sauce
2 tablespoons rice vinegar
3 tablespoons vegetable oil
1 small Japanese eggplant, sliced into rounds
4oz mixed muchrooms, cut into pieces (about 1 cup)
2 cloves of garlic, chopped
3/4 pound ground chicken (I had chicken strips and pulsed it through the food processor)
1 bunch scallions, sliced
3/4 cup fresh cilantro, chopped (optional)
Hot sauce (optional
1. Bring a pot of salted water to a boil; add the noodles and cook as directed.Reserve 1 1/4 cups of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon sesame oil. mix the oyster sauce and vinegar in a cup; set aside.
2. Heat 2 tablespoons vegetable oil in large skillet over high heat. Add the eggplant and stir-fry until golden, about 2 minutes. Add the mushrooms and cook until wilted, 1 minute. Push the vegetables to one side and add the remaining 1 tablespoon vegetable oil. Add the garlic and cook 30 seconds then add the chicken and stir-fry until cooked through for 3 minutes. Stir the chicken and veggies together; add the scallions and half of the oyster sauce mixture and cook 1 more minute.
3. Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture and 1 teaspoon sesame oil. Stir-fry until heated through for 1-2 minutes, adding more cooking water as needed to loosen. Top with cilantro (optional) to serve.
Steamed Fish in Parchment Paper
My own creation
Ingredients:
Parchment paper
1 filet of fish per person (I've used tilapia and catfish, but you can use rockfish, halibut, snapper... anything really)
1 tsp of various dried fresh herbs per filet (I'll be using tarragon, or rosemary, but if you have basil, dill, parsley... anything that you enjoy will work.)
1/2 tbsp of butter per filet (or an olive oil drizzle)
1 pinch of salt and pepper per filet
Vegetable of your choice (I have used bok choy and asparagus, but I love the flavor of baked tomatoes too.)
Preheat oven at 400 degrees.
1. Tear off a sheet of parchment paper for each fillet, approximately 10 inches square. Fold each square in half. In the middle and along the fold, place the fillet, any herbs you are using, and any vegetables. Place a tbsp of butter or olive oil drizzle, on top of each fillet, along with a pinch of salt and pepper.
2. Cover the fillet and vegetables with the sides of the excess of the paper starting at one side, fold up the edges of the paper, rolling it along until you reach the other side. Hold the final piece in place with a paperclip if necessary. Place each packet on a baking sheet and bake until the sheet puffs up, about 20 minutes. Once they are cooked, carefully open the packets with a knife (be careful of the steam) and serve.
Note: If you like the fish packets to be a little less watery, I usually take them out of the oven, cut open the packets and place them back in the oven for a few minutes.
Tater's Chili
Base recipe altered by Tater for Lady's tastes comes from Cook's Illustrated January 2011
Ingredients
1/2 pound dried pinto beans (about 1 cup), rinsed and picked over
2 Tablespoons New Mexican Chili Powder
6 dried ancho chiles (about 1 3/4 ounces), stems and seeds removed, and flesh torn into 1-inch pieces (Optional... only if you want more heat)
2-4 dried árbol chiles , stems removed, pods split, and seeds removed (optional if you want more heat)
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
2 1/2cups low-sodium chicken broth
2 medium onions , cut into 3/4-inch pieces (about 2 cups)
1 small jalapeño, stems and seeds discarded, cut into 1/2-inch pieces
3 tablespoons vegetable oil
4 medium garlic cloves , pressed through garlic press
1 (14.5-ounce) can diced tomatoes
2 teaspoons light molasses
3 1/2 pounds blade steak, 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces
1 (12-ounce) bottle mild-flavored lager , such as Budweiser
1. Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
(Note) If using, place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet.
3. Add árbol chiles (if using), New Mexican Chili Powder, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Place onions in now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapeños and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.
4. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
5. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.
6. Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.
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