We're getting closer and closer to moving day! (here's hoping) so i'm going to do as much cooking as I can before my weekend is taken up by packing, moving and unpacking.
I'm not making all of these recipes on Sunday, but will probably leave the Chicken and Dumplings for dinner one night later in the week and then save any leftovers for lunches. Don't forget to soak your beans overnight if you plan on cooking the red beans and sausage!
Cajun Catfish Bites
Adapted from The Hungry Mouse blog
1 lb. catfish fillets (about 2 large pieces), skinned and boned, cut into chunks or large strips (however you want to eventually serve them)
1 Tbls. granulated garlic
1 tsp. onion powder
1 tsp. ground chipotle
1 tsp. smoked paprika
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne
1/2 tsp. dried oregano
1 tsp. kosher salt
1 cup flour
3 eggs
2 1/2 cups panko bread crumbs
olive oil
1. Mix together the granulated garlic, onion powder, chipotle, smoked paprika, cumin, black pepper, cayenne (or skip it, for a milder version), oregano, and kosher salt. Put the flour on a plate or in a wide, shallow bowl. Toss in the spice mixture and stir gently with a whisk (or fork) to combine.
2. Crack three eggs into a medium-sized bowl. Whisk until well scrambled. Dump the panko breadcrumbs onto a second plate or wide, shallow bowl.
3. Working in batches, toss the chunks of catfish into your seasoned flour. Pick them up and shake off any excess flour, so they’re just lightly coated. Drop the floured catfish into your beaten egg. Roll the chunks around until they’re totally coated with egg. Finally, drop the egg-covered catfish into the panko. Roll it around, until it has a thick coating of breadcrumbs.
I shallow fry these little guys in maybe a half inch (not even) of olive oil. It doesn’t use as much oil as deep frying, and the result is just as good. Removed with slotted spoon to drain from the oil. I'll probably roast some potatoes and add a salad to go along with this meal.
Cajun Red Beans and Sausage
Adapted from Reluctant Gourmet Blog
1 1/2 tablespoons vegetable oil
1 1/2 lbs. smoked sausage, cut in 1/3” slices
1 lb. dry red kidney beans
1 tablespoon vegetable oil
1 lg. onion, chopped
2 ribs celery, chopped
3 bay leaves
2 green bell peppers, seeded and chopped
Salt and black pepper, to taste
Cajun seasoning, such as Louisiana or Tone’s, to taste
Hot sauce, such as Tobasco, to taste
1 beer (optional)
7 - 8 cups low sodium chicken or vegetable stock
Rice (Optional for Serving)
1. Soak kidney beans in cold water overnight. Water should be at least 2” over the beans.
2. Heat a large Dutch oven until hot. Pour in the oil and heat until it shimmers. Brown the smoked sausage and set aside.
3. Add a little more oil to the bottom of the pan, if necessary, and over medium heat sweat onion, celery and green pepper until onions are translucent.
4. Add the bay leaf and a heavy pinch of salt, pepper and Cajun seasoning. Cook until onions start to color.
5. Add the optional beer or about one cup of chicken or vegetable stock. Stir and cook to scrape off any bits stuck to the bottom of the Dutch oven.
6. Add enough stock to cover the beans by about 1 ½ inches. Add several shakes of hot sauce and bring to a simmer. Simmer gently, uncovered, for about an hour. Add more liquid and turn down the heat if the liquid is reducing too quickly.
7. Taste, and adjust seasonings. Return the smoked sausage to the beans and cook an additional 20 minutes, or until the beans are soft. Mash some of the beans against the side of the pot to break them up and thicken the mixture.
Taste again, and add more seasonings or hot sauce, as needed. Remove bay leaves before serving.
Creamy Mushroom Pork Chops
Adapted from Pioneer Woman Cooks blog and Group Recipes
1-½ Tablespoon Oil
6 whole Pork Chops (I did 4)
Salt And Pepper
1 whole Onion Sliced Thin
1 can condensed Cream of Mushroom soup (or 1 cup homemade Cream of Mushroom soup, see recipe below!)
¼ cups Ketchup (We used Trader Joe's Organic)
1 Tablespoon Worcestershire Sauce
1. If a recipe calls for a can of CONDENSED Cream of Mushroom soup and you prefer a healthier alternative to the canned stuff, this recipe will work for you.
1 tbsp. butter
3 tbsp. flour
1/2 cup any broth
1/2 cup milk (I used skim but you could use 2%)
mushrooms, chopped and sauteed (how ever much you desire)
salt and pepper to taste
Melt butter in a saucepan over Med-Low heat. Stir in flour a little at a time until smooth, then remove from heat. Add broth and milk a little at a time, stirring to keep mixture smooth. Then, stir in mushrooms.
Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens. Add salt and pepper to taste.
2. Add oil to a large skillet (use one that has a lid—I use a large chicken fryer) and heat to medium/high. Season chops with salt and pepper and lightly brown on each side. Turn skillet down to medium/low.
3. Add onions to the chops. Mix Cream of Mushroom, Ketchup and Worcestershire together and pour over chops. Cover and simmer over medium/low heat for 1 hour.
Serve over mashed potatoes!! NOM NOM NOM!
Chicken and Dumplings
Adapted from Gourmet Magazine
2 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 cups All-purpose Flour
4 Chicken breasts
Salt And Pepper
1/2 cups Finely Diced Carrots
1/2 cups Finely Diced Celery
1 whole Medium Onion, Finely Diced
1/2 teaspoons Ground Thyme
1/4 teaspoons Turmeric
6 cups Low Sodium Chicken Broth
1/2 cups Heavy Cream
Dumplings:
1-1/2 cup All-purpose Flour
1/2 cups Yellow Cornmeal
1 Tablespoon (heaping) Baking Powder
1 teaspoon Kosher Salt
1-1/2 cup Half-and-half
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. Add diced onion, carrots, and celery to pot. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth. Stir to combine, then add chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Shred , then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
Saturday, April 23, 2011
Sunday, April 17, 2011
Herb Marinated Chicken Tenders, Ginger Marinated Pork Loin, Spring Vegetable Pasta
I haven't posted in a LOOOONG while! so sorry about that folks! I've been traveling, as most of you know, and haven't stopped yet! I went to Reno, San Francisco, Los Angeles, Las Vegas, London and Kansas City and I leave for Seattle tomorrow. On the housing front we've found a couple places in brooklyn that we'll make a move on come Monday and I hope that's it, then we'll be moving to Brooklyn in May (fingers crossed!!!).
This week Taylor requested something old (Asian Beef with Noodles from a few weeks back), something older but prepared differently (instead of breaded chicken, he wanted something herb-marinated) and then a dish that I get to choose. We're into salads and sandwiches right now, so I think that's how we'll eat the pork and chicken tenders this week. I received a new Vegetarian Times last week, new Cooks Illustrated AND a new Real Simple... OH the possibilities!!!
:)
Herb Marinated Chicken Tenders
Adapted from Jamie Oliver Online
Ingredients
4 Chicken Breasts (I had tenders, but you could keep them whole)
Fresh rosemary
8 cloves of garlic, crushed
8 tablespoons of extra virgin olive oil
1/2in piece of fresh ginger
Sea salt and freshly ground black pepper
2 lemons, washed and thinly sliced
2 cups of white wine
Run a knife through the bunch of fresh rosemary, squash in the garlic cloves, grate the ginger and pour in the olive oil - all in a small bowl. Mix and rub all over the chicken they lay it out flat and grate the ginger over all of it.
If you have time, leave it for a couple of hours to marinate in the fridge.
Preheat your oven to 350. Season the chicken well after marinating, lay the lemon slices over the chicken and place it in the preheated over for 15 minutes. Tilt the tray and spoon over all the lovely cooking oils before adding the wine to the pan and cooking for another 15 minutes or until nice and golden and cooked through – the juices should run clear.
Ginger-Marinated Pork Loin
1 clove Garlic, Minced
1 Ginger Root, Peeled
2 Tbsp. Soy Sauce
2 tbsp. Tomato Puree
1 tbsp. Wine Vinegar
4 tbsp. Brown Sugar
1/2c. Chicken Or Beef Stock
Place the pork loin in a glass or ceramic dish, and blend the remaining ingredients in a food processor or blender. Cover the pork with the marinade and refrigerate overnight.
Bring the pork to room temperature and roast in a baking pan in a 350 degree oven for approximately 1 hour, basting occasionally with the marinade.
Spring Vegetable Pasta
Adapted from Cooks Illustrated, April 2011
3 medium leeks, white and light green parts halved lengthwise, washed and cut into 1/2 inch thick slices.
1 bunch of asparagus, touch ends snapped off/discarded, spears cut on bias into 1/2inch pieces
1 box frozen peas, thawed
4 garlic cloves, press through a garlic press
4 cups vegetable broth (or chicken broth)
1/2 teaspoon grated lemon zest plus 2 tablespoons juice from the lemon
1 box of any kind of short pasta (we used penne)
1 cup dry white wine
1/2 cup grated parmesan plux extra for serving
Optional: Red Pepper flakes, 2 tablespoons minced fresh min and 2 tablespoons minced fresh chives
1. Pour broth into pot and heat through on low.
2. Heat 2 tablespoons oil in dutch oven over medium heat. Add leeks and a pinch of salt Cook covered, stirring occasionally, until leeks begin to brown about 5 minutes. Add asparagus and cook until crisp-tender, 4-6min. Add garlic and pepper flakes, cook 30 seconds, then add peas and cook 1 minute. Transfer all to a plate and set aside. Wipe out the pot.
3. Heat 4 tablespoons oil in now empty dutch oven over medium heat. Add past and cook, stirring frequently, until browning, 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes.
4. Add hot broth. increase heat to medium-high and bring to boil. cook, stirring frequently, until most of liquid is absorbed and pasta is al dente.
5. Remove pot from heat, stir in lemon juice, zest, parmesan, herbs and vegetable mixture.
Note: I had about 1/4 cup heavy cream in the pantry so I added that to the noodles after it was done. I also added more cheese than necessary- made for a creamy YUMMY dish. Highly recommended! Oh, I also added cooked chicken to the mix, but it's meant to be a vegetarian dish. :)
This week Taylor requested something old (Asian Beef with Noodles from a few weeks back), something older but prepared differently (instead of breaded chicken, he wanted something herb-marinated) and then a dish that I get to choose. We're into salads and sandwiches right now, so I think that's how we'll eat the pork and chicken tenders this week. I received a new Vegetarian Times last week, new Cooks Illustrated AND a new Real Simple... OH the possibilities!!!
:)
Herb Marinated Chicken Tenders
Adapted from Jamie Oliver Online
Ingredients
4 Chicken Breasts (I had tenders, but you could keep them whole)
Fresh rosemary
8 cloves of garlic, crushed
8 tablespoons of extra virgin olive oil
1/2in piece of fresh ginger
Sea salt and freshly ground black pepper
2 lemons, washed and thinly sliced
2 cups of white wine
Run a knife through the bunch of fresh rosemary, squash in the garlic cloves, grate the ginger and pour in the olive oil - all in a small bowl. Mix and rub all over the chicken they lay it out flat and grate the ginger over all of it.
If you have time, leave it for a couple of hours to marinate in the fridge.
Preheat your oven to 350. Season the chicken well after marinating, lay the lemon slices over the chicken and place it in the preheated over for 15 minutes. Tilt the tray and spoon over all the lovely cooking oils before adding the wine to the pan and cooking for another 15 minutes or until nice and golden and cooked through – the juices should run clear.
Ginger-Marinated Pork Loin
1 clove Garlic, Minced
1 Ginger Root, Peeled
2 Tbsp. Soy Sauce
2 tbsp. Tomato Puree
1 tbsp. Wine Vinegar
4 tbsp. Brown Sugar
1/2c. Chicken Or Beef Stock
Place the pork loin in a glass or ceramic dish, and blend the remaining ingredients in a food processor or blender. Cover the pork with the marinade and refrigerate overnight.
Bring the pork to room temperature and roast in a baking pan in a 350 degree oven for approximately 1 hour, basting occasionally with the marinade.
Spring Vegetable Pasta
Adapted from Cooks Illustrated, April 2011
3 medium leeks, white and light green parts halved lengthwise, washed and cut into 1/2 inch thick slices.
1 bunch of asparagus, touch ends snapped off/discarded, spears cut on bias into 1/2inch pieces
1 box frozen peas, thawed
4 garlic cloves, press through a garlic press
4 cups vegetable broth (or chicken broth)
1/2 teaspoon grated lemon zest plus 2 tablespoons juice from the lemon
1 box of any kind of short pasta (we used penne)
1 cup dry white wine
1/2 cup grated parmesan plux extra for serving
Optional: Red Pepper flakes, 2 tablespoons minced fresh min and 2 tablespoons minced fresh chives
1. Pour broth into pot and heat through on low.
2. Heat 2 tablespoons oil in dutch oven over medium heat. Add leeks and a pinch of salt Cook covered, stirring occasionally, until leeks begin to brown about 5 minutes. Add asparagus and cook until crisp-tender, 4-6min. Add garlic and pepper flakes, cook 30 seconds, then add peas and cook 1 minute. Transfer all to a plate and set aside. Wipe out the pot.
3. Heat 4 tablespoons oil in now empty dutch oven over medium heat. Add past and cook, stirring frequently, until browning, 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes.
4. Add hot broth. increase heat to medium-high and bring to boil. cook, stirring frequently, until most of liquid is absorbed and pasta is al dente.
5. Remove pot from heat, stir in lemon juice, zest, parmesan, herbs and vegetable mixture.
Note: I had about 1/4 cup heavy cream in the pantry so I added that to the noodles after it was done. I also added more cheese than necessary- made for a creamy YUMMY dish. Highly recommended! Oh, I also added cooked chicken to the mix, but it's meant to be a vegetarian dish. :)
Sunday, March 20, 2011
Pork Cutlets with Fennel-Chickpea Salad, Shrimp Pasta with Leek and Spinach, Salmon with Asparagus over Bulgur
This week, much like last, I'm traveling for the majority of the time. Last week Taylor got to eat some of his favorites (chili, chicken nuggets etc...) but this week I have some time to use a few recipes out of the new Real Simple magazine that arrived in the mail.
Last Saturday we went to Costco with the help of some friends and have a freezer full of pork, flounder, cod, chicken (whole and tenders), shrimp and salmon. So you'll see recipes with these proteins for the next month or so.
Salmon with Asparagus and Bulgur
Adapted from April edition of Real Simple (this recipe seems a bit similar to my Tilapia over Quinoa from a few months ago)
Ingredients
1 cup bulgur
1 1/2 cups chicken or vegetable broth
1 bunch asparagus
1/2 cup button mushrooms, sliced
1 1/4 pounds skinless salmon fillet
1 lemon, thinly sliced
(optional)- Chopped Dill and Olive Oil
1. Heat oven to 375. In a large baking dish, combine the bulgur, mushrooms, broth and 1/2 teaspoon salt and pepper. Arrange the asparagus in a single layer on top, then plae the salmon on top of the asparagus. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top the fish with the thinly sliced lemon.
2. Tightly cover the baking dish with foil and bake until the bulgur and asparagus are tender and salmon is cooked through (25-30min).
3. Garnish with olive oil and dill if you want!
Pork Cutlets with Fennel-Chickpea Salad
Again adapted from Real Simple
4 slices sandwich bread
3 tablespoons olive oil
1/4 cup all-purpose flour
2 large egg whites
4 pork cutlets pounded out to 1/4 inch thick
1 15.5oz can of chickpeas
1 fennel bulb
2 celery stalks, thinly sliced
1/2 small red onion, thinly sliced
2 tablespoons fresh lemon juice
1. Heat oven to 425. In food processor, puls bread until fine crumbs form. Add 1 tablespoon of the oil and 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse once or twice to moisten. Spread mixture on baking sheet and bake until golden brown, 4-6 minutes. Transfer to a shallow bowl.
2. Place flour in a second bowl and in a third bowl beat the egg whites 1 tablespoon water.
3. Season pork and coat each with flour, dip in the egg wash and then coat with the bread crumbs. Place on a baking sheet and bake until cooked through, 8-10 minutes.
4. For the slaw, toss together the chickpeas, fennel, celery, onion, lemon juice and 2 tablespoons oil. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve together!
Shrimp Pasta with Leek and Spinach
Same magazine!!! This is really really really yummy.
12oz short pasta (I used penne)
2 tablespoons unsalted butter (I used salted)
2 leeks (I used 3), cut into half-moons, white and light green parts only
1lb peeled and deveined medium shrimp
Finely grated zest of 1 lemon
3/4 cup heavy cream (I accidentally used 2/3)
10oz baby spinach (about 12 cups)
1. Cook the pasta according to the package. Drain and return to pot.
2. Heat butter in a large skillet over medium heat. Add the leeds and 1/2 teasponn salt and 1/4 teaspoon pepper and cook until the leeks have softened, 3 to 5 minutes. Add the shrimp, spinach and lemon zest and cook, tossing frequently, until the shrimp is opaque and spinach is a little wilted, 4-5 minutes more.
3. Add the cream and 1/2 teaspoon salt to the pasta in the pot and cook over medium heat until slightly thickened, 1-2 minutes. Add the shrimp mixture to the pasta and toss to combine.
Last Saturday we went to Costco with the help of some friends and have a freezer full of pork, flounder, cod, chicken (whole and tenders), shrimp and salmon. So you'll see recipes with these proteins for the next month or so.
Salmon with Asparagus and Bulgur
Adapted from April edition of Real Simple (this recipe seems a bit similar to my Tilapia over Quinoa from a few months ago)
Ingredients
1 cup bulgur
1 1/2 cups chicken or vegetable broth
1 bunch asparagus
1/2 cup button mushrooms, sliced
1 1/4 pounds skinless salmon fillet
1 lemon, thinly sliced
(optional)- Chopped Dill and Olive Oil
1. Heat oven to 375. In a large baking dish, combine the bulgur, mushrooms, broth and 1/2 teaspoon salt and pepper. Arrange the asparagus in a single layer on top, then plae the salmon on top of the asparagus. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top the fish with the thinly sliced lemon.
2. Tightly cover the baking dish with foil and bake until the bulgur and asparagus are tender and salmon is cooked through (25-30min).
3. Garnish with olive oil and dill if you want!
Pork Cutlets with Fennel-Chickpea Salad
Again adapted from Real Simple
4 slices sandwich bread
3 tablespoons olive oil
1/4 cup all-purpose flour
2 large egg whites
4 pork cutlets pounded out to 1/4 inch thick
1 15.5oz can of chickpeas
1 fennel bulb
2 celery stalks, thinly sliced
1/2 small red onion, thinly sliced
2 tablespoons fresh lemon juice
1. Heat oven to 425. In food processor, puls bread until fine crumbs form. Add 1 tablespoon of the oil and 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse once or twice to moisten. Spread mixture on baking sheet and bake until golden brown, 4-6 minutes. Transfer to a shallow bowl.
2. Place flour in a second bowl and in a third bowl beat the egg whites 1 tablespoon water.
3. Season pork and coat each with flour, dip in the egg wash and then coat with the bread crumbs. Place on a baking sheet and bake until cooked through, 8-10 minutes.
4. For the slaw, toss together the chickpeas, fennel, celery, onion, lemon juice and 2 tablespoons oil. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve together!
Shrimp Pasta with Leek and Spinach
Same magazine!!! This is really really really yummy.
12oz short pasta (I used penne)
2 tablespoons unsalted butter (I used salted)
2 leeks (I used 3), cut into half-moons, white and light green parts only
1lb peeled and deveined medium shrimp
Finely grated zest of 1 lemon
3/4 cup heavy cream (I accidentally used 2/3)
10oz baby spinach (about 12 cups)
1. Cook the pasta according to the package. Drain and return to pot.
2. Heat butter in a large skillet over medium heat. Add the leeds and 1/2 teasponn salt and 1/4 teaspoon pepper and cook until the leeks have softened, 3 to 5 minutes. Add the shrimp, spinach and lemon zest and cook, tossing frequently, until the shrimp is opaque and spinach is a little wilted, 4-5 minutes more.
3. Add the cream and 1/2 teaspoon salt to the pasta in the pot and cook over medium heat until slightly thickened, 1-2 minutes. Add the shrimp mixture to the pasta and toss to combine.
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