Chicken Parmesan
Adapted from Tyler Florence Recipe
Ingredients
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
8oz mozzarella cheese, shredded/grated
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
1. Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 400 degrees.
Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
1. Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
2. Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Stir-Fried Fish Balls with Eggplant
Veggie Burger Patties
Adapted from Country Living online
1 can (15-ounce) pinto beans
4 ounces fresh white mushrooms, finely chopped
1/4 cups shelled edamame
1 small carrots, finely grated
1/2 small onion, finely chopped
3/4 cup panko bread crumbs
1 tbsp chopped fresh cilantro
1 egg white
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp ground cumin
2 tsp olive oil
4 slices of bread (optional if you want a sandwich!)
Directions
1. Drain and rinse pinto beans. In a medium bowl, lightly mash beans. Toss with mushrooms, edamame, carrots, onion, panko bread crumbs, and cilantro.
2. Mix in egg white, salt, pepper, and cumin. Form into 10 patties. Heat vegetable oil in a large nonstick skillet over medium heat.
3. Fry patties in 2 batches until golden, about 8 minutes per side. Serve on bread or salad and garnish as desired.
Saturday, March 17, 2012
Saturday, March 10, 2012
Pork Fried Rice, Flank Steak with Horseradish Sauce, Ground Turkey Lasagna with Tomato Sauce
Pork Fried Rice
Adapted from 2012 Pioneer Woman
½ whole Pineapple, Cut Into Spears
1 cup White Or Brown Rice, Cooked (1/2 cup dry)
4 whole Pork Chops
1 Tablespoon Butter
1 Tablespoon Peanut Oil
1 Large Vidalia Onion, Sliced
6 Tablespoons Soy Sauce
1 Tablespoon Rice Wine Vinegar
2 Tablespoons Honey
1 Tablespoon Sriracha, Or Other Hot Sauce
3 cloves Minced Garlic
2 whole Eggs
1-½ cup Frozen Peas
2 Tablespoons Soy Sauce (additional)
1. Cook rice according to package instructions. Set aside.
2. Heat grill pan on high and saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.
3. Heat butter and oil over medium high heat in large skillet, then add the pork chops to the pan. Saute on both sides until they have nice color.
4. Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.
5. When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a cutting board and dice placing into a bowl, then let the sauce bubble up and cook for another minute. Pour it over the pork. Set aside.
6. Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.
Add pork chops and onions from the sauce in the bowl into the rice mixture. Drizzle a little bit of sauce over the top when you serve.
Flank Steak with Horseradish Sauce
Ground Turkey Lasagna with Tomato Sauce
Adapted from Cooks Illustrated, 2002
Tomato-Meat Sauce
1 tablespoon olive oil
1 cup onion, chopped fine
6 medium cloves garlic, pressed
1 pound ground turkey
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 cup heavy cream
1 can (28 ounces) tomato puree
1 (28-ounce) can diced tomatoes , drained
Ricotta, Mozzarella, and Pasta Layers
15 ounces ricotta cheese (whole milk or part skim), 1 3/4 cups)
2 1/2 ounces grated Parmesan cheese (1 1/4 cups)
1/2 cup chopped fresh basil
1 large egg , lightly beaten
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
12 no-boil lasagna noodles from one 8- or 9-ounce package
16 ounces whole milk mozzarella , shredded (4 cups)
Instructions
1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
4. Assemble first lasagna layer according to illustrations below. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.
Adapted from 2012 Pioneer Woman
½ whole Pineapple, Cut Into Spears
1 cup White Or Brown Rice, Cooked (1/2 cup dry)
4 whole Pork Chops
1 Tablespoon Butter
1 Tablespoon Peanut Oil
1 Large Vidalia Onion, Sliced
6 Tablespoons Soy Sauce
1 Tablespoon Rice Wine Vinegar
2 Tablespoons Honey
1 Tablespoon Sriracha, Or Other Hot Sauce
3 cloves Minced Garlic
2 whole Eggs
1-½ cup Frozen Peas
2 Tablespoons Soy Sauce (additional)
1. Cook rice according to package instructions. Set aside.
2. Heat grill pan on high and saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.
3. Heat butter and oil over medium high heat in large skillet, then add the pork chops to the pan. Saute on both sides until they have nice color.
4. Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.
5. When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a cutting board and dice placing into a bowl, then let the sauce bubble up and cook for another minute. Pour it over the pork. Set aside.
6. Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.
Add pork chops and onions from the sauce in the bowl into the rice mixture. Drizzle a little bit of sauce over the top when you serve.
Flank Steak with Horseradish Sauce
Ground Turkey Lasagna with Tomato Sauce
Adapted from Cooks Illustrated, 2002
Tomato-Meat Sauce
1 tablespoon olive oil
1 cup onion, chopped fine
6 medium cloves garlic, pressed
1 pound ground turkey
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 cup heavy cream
1 can (28 ounces) tomato puree
1 (28-ounce) can diced tomatoes , drained
Ricotta, Mozzarella, and Pasta Layers
15 ounces ricotta cheese (whole milk or part skim), 1 3/4 cups)
2 1/2 ounces grated Parmesan cheese (1 1/4 cups)
1/2 cup chopped fresh basil
1 large egg , lightly beaten
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
12 no-boil lasagna noodles from one 8- or 9-ounce package
16 ounces whole milk mozzarella , shredded (4 cups)
Instructions
1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
4. Assemble first lasagna layer according to illustrations below. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.
Saturday, March 3, 2012
Penne with Squash and Shrimp, Quinoa Chickpea Salad with Chicken
Penne with Squash and Shrimp
Adapted from foodnetwork.com
Ingredients
3 tablespoons olive oil, plus 3 tablespoons
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound whole wheat penne or any short pasta
1 pound shrimp, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan
1. Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
3. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.
4. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese.
Quinoa Chickpea Salad with Chicken
My own recipe!
1 red bell pepper, diced
1 tablespoon olive oil
1 cup cooked quinoa (cook as directed but use Chicken Stock as the liquid)
1/2 onion, chopped
2 garlic cloves, minced
1 box frozen corn, thawed
1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
2 scallions green part only, sliced thin
2 chicken breasts, cooked and chopped
Heat the oil in a saute pan set over medium heat. Add the onions and cook until soft and translucent, about 8 minutes. Stir in the minced garlic and cook for 1 minute, then add the corn. Cook, stirring often, until the corn is cooked through, about 3 minutes. Remove the pan from the burner and cool to room temperature.
To assemble the salad, combine the quinoa, red pepper, corn mixture, chickpeas, salt, pepper, lemon juice and half the sliced scallions in a large bowl. Fold in the chicken. Mix well and adjust seasonings to taste. Transfer the quinoa to a serving dish and garnish with remaining scallions.
Adapted from foodnetwork.com
Ingredients
3 tablespoons olive oil, plus 3 tablespoons
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound whole wheat penne or any short pasta
1 pound shrimp, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan
1. Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
3. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.
4. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese.
Quinoa Chickpea Salad with Chicken
My own recipe!
1 red bell pepper, diced
1 tablespoon olive oil
1 cup cooked quinoa (cook as directed but use Chicken Stock as the liquid)
1/2 onion, chopped
2 garlic cloves, minced
1 box frozen corn, thawed
1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
2 scallions green part only, sliced thin
2 chicken breasts, cooked and chopped
Heat the oil in a saute pan set over medium heat. Add the onions and cook until soft and translucent, about 8 minutes. Stir in the minced garlic and cook for 1 minute, then add the corn. Cook, stirring often, until the corn is cooked through, about 3 minutes. Remove the pan from the burner and cool to room temperature.
To assemble the salad, combine the quinoa, red pepper, corn mixture, chickpeas, salt, pepper, lemon juice and half the sliced scallions in a large bowl. Fold in the chicken. Mix well and adjust seasonings to taste. Transfer the quinoa to a serving dish and garnish with remaining scallions.
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