I don't usually love fried rice because of the excessive oil and eggs that are used to prepare it. However, I saw it paired with another recipe that I made on one of my favorite blogs, so I thought I would try it. It was really very good. I scaled back the oil in the recipe, I only used one egg and I incorporated more veggies to the mix.
Source:http://singforyoursupperblog.com
Originally from: Allrecipes.com
Ingredients:
2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots (I used one whole bag of frozen mixed veggies)
1/2 cup frozen green peas
2 tablespoons vegetable oil (I used 1 tbsp
2 eggs (I used 1)
soy sauce to taste
sesame oil, to taste
Directions:
Cook rice according to package directions. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Thursday, September 30, 2010
Kung Pao Chicken
My husband and daughter really love Asian dishes, so I try to please them and make some once in awhile. This was really good. I really loved the spicy, salty and kind of sweet combination. I would make this again. I paired it with fried rice.
Source:http://singforyoursupperblog.com
originally from: blogchef
Ingredients:
1 lb boneless, skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon ground ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok. Add green onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds. Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.
Source:http://singforyoursupperblog.com
originally from: blogchef
Ingredients:
1 lb boneless, skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon ground ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok. Add green onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds. Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.
Monday, September 27, 2010
Pork Chops alla Pizzaiola
This is a really simple, but delicious weeknight dinner. You could pair it with pasta or some veggies. I was really impressed with how delicious it was, especially since we don't like to eat pork that much.
Source:http://kelseysappleaday.blogspot.com
Originally from: Giada's Family Dinners
Ingredients:
3 TBSP olive oil
4 (1-in. thick) bone-in pork loin center-cut chops (about 12 oz. each)
salt and freshly ground black pepper
1 medium onion, thinly sliced
1/2 c. button mushrooms, sliced
3 cloves garlic, minced
2 (15-oz.) cans diced tomatoes, in juice
2 tsp. herbes de Provence
1/2 tsp. dried red pepper flakes, plus more to taste
2 TBSP chopped fresh Italian parsley leaves
Directions:
1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about three minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
2. Add the onion, mushrooms, and garlic to the same skillet and saute over medium heat until slightly tender, about four minutes.
3. Add the tomatoes with their juices, herbes de Provence, and 1/2 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes.
4. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
5. To serve, place one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
Source:http://kelseysappleaday.blogspot.com
Originally from: Giada's Family Dinners
Ingredients:
3 TBSP olive oil
4 (1-in. thick) bone-in pork loin center-cut chops (about 12 oz. each)
salt and freshly ground black pepper
1 medium onion, thinly sliced
1/2 c. button mushrooms, sliced
3 cloves garlic, minced
2 (15-oz.) cans diced tomatoes, in juice
2 tsp. herbes de Provence
1/2 tsp. dried red pepper flakes, plus more to taste
2 TBSP chopped fresh Italian parsley leaves
Directions:
1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about three minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
2. Add the onion, mushrooms, and garlic to the same skillet and saute over medium heat until slightly tender, about four minutes.
3. Add the tomatoes with their juices, herbes de Provence, and 1/2 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes.
4. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
5. To serve, place one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
Thursday, September 23, 2010
Roasted Cauliflower Pasta
I got the idea for this pasta from Cooking Light, but I tweaked the recipe to suit my taste. It turned out to be fantastic! I loved that it was very few ingredients, cheap and easy. I would make this a few times per week if my husband would let me! It would also be fabulous with any roasted vegetables.
Source: Adapted from Cooking Light Magazine October 2010
Serves: 4-6
Ingredients:
1 tbsp butter
1 tbsp olive oil
2 medium shallots, peeled and chopped
1 pkg mushrooms
1 head cauliflower, trimmed and cut into florets
1/2 tsp salt
1/4 tsp cayenne pepper
3 garlic cloves, finely diced
12 oz short cut whole wheat past, such as penne
1 c Parmesan cheese, grated
3 oz neufatchel cheese
2 tbsp cream or half and half
Directions:
Preheat oven to 400 degrees F.
Place cauliflower on a baking sheet and toss with olive oil and 1 tbsp salt and pepper. Bake in oven until semi-soft and light brown.
Cook pasta to al dente
In a large sauce pan, melt butter and saute onions, garlic and mushrooms
Once mushrooms are soft, add neufatchel cheese and melt stirring frequently.
Add cream, Parmesan cheese and a little pasta water to create a light sauce.
Add in the cauliflower and pasta to the sauce and stir until blended.
Source: Adapted from Cooking Light Magazine October 2010
Serves: 4-6
Ingredients:
1 tbsp butter
1 tbsp olive oil
2 medium shallots, peeled and chopped
1 pkg mushrooms
1 head cauliflower, trimmed and cut into florets
1/2 tsp salt
1/4 tsp cayenne pepper
3 garlic cloves, finely diced
12 oz short cut whole wheat past, such as penne
1 c Parmesan cheese, grated
3 oz neufatchel cheese
2 tbsp cream or half and half
Directions:
Preheat oven to 400 degrees F.
Place cauliflower on a baking sheet and toss with olive oil and 1 tbsp salt and pepper. Bake in oven until semi-soft and light brown.
Cook pasta to al dente
In a large sauce pan, melt butter and saute onions, garlic and mushrooms
Once mushrooms are soft, add neufatchel cheese and melt stirring frequently.
Add cream, Parmesan cheese and a little pasta water to create a light sauce.
Add in the cauliflower and pasta to the sauce and stir until blended.
Monday, September 20, 2010
Peanut Butter Banana Bread
Every time I have ripe bananas I make banana bread. I usually make Paula Deen's recipe because it is so moist and flavorful, but this time I decided to go outside of the box and try something new. I saw this recipe in my newest edition of Cooking Light Magazine.
What caught my attention was the addition of peanut butter, which is one of my favorite things! Sadly, the bread didn't have much of a peanut butter flavor at all, but it was still moist and delicious. I would make it again especially since it didn't have any oil and very little butter. The recipe also has a glaze that you can make for the top, but I omitted it. I like my banana bread to be more like bread than dessert.
Also, it took longer to cook than what the recipe indicates. I cooked it for about 15minutes extra, but I checked it several times in between to make sure that it didn't burn.
Source: Cooking Light Magazine October 2010
Yield: 16 servings
Ingredients:
Bread:
1.5 c. mashed ripe bananas
1/3 c plain fat-free yogurt
1/3 c creamy peanut butter
3 tbsp butter, melted
2 large eggs
1/2 c granualated sugar
1/2 c brown sugar
1.5 c all-purpose flour
1/4 c ground flaxseed
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground allspice
2 tbsp chopped dry-roasted peanuts (I omitted)
Cooking spray
Glaze:
1/3 c powdered sugar
1 tbsp low-fat milk
1 tbsp creamy peanut butter
Directions:
1. Preheat oven to 350 degrees F
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add sugars and beat until blended.
3. Combine flour and next 5 ingredients in a small bowl. Add flour to banana mixture; beat until just blended. Stir in nuts. Pour batter into a 9x5" loaf pan coated with cooking spray. Bake at 350 for 1 hr and 5 minutes pr until a wooden toothpick inserted in the middle comes out clean. Remove from oven cool 10 minutes on a wire rack. Remove bread from pan; cool completely.
4. To prepare glaze, combine powdered sugar, milk and peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
What caught my attention was the addition of peanut butter, which is one of my favorite things! Sadly, the bread didn't have much of a peanut butter flavor at all, but it was still moist and delicious. I would make it again especially since it didn't have any oil and very little butter. The recipe also has a glaze that you can make for the top, but I omitted it. I like my banana bread to be more like bread than dessert.
Also, it took longer to cook than what the recipe indicates. I cooked it for about 15minutes extra, but I checked it several times in between to make sure that it didn't burn.
Source: Cooking Light Magazine October 2010
Yield: 16 servings
Ingredients:
Bread:
1.5 c. mashed ripe bananas
1/3 c plain fat-free yogurt
1/3 c creamy peanut butter
3 tbsp butter, melted
2 large eggs
1/2 c granualated sugar
1/2 c brown sugar
1.5 c all-purpose flour
1/4 c ground flaxseed
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground allspice
2 tbsp chopped dry-roasted peanuts (I omitted)
Cooking spray
Glaze:
1/3 c powdered sugar
1 tbsp low-fat milk
1 tbsp creamy peanut butter
Directions:
1. Preheat oven to 350 degrees F
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add sugars and beat until blended.
3. Combine flour and next 5 ingredients in a small bowl. Add flour to banana mixture; beat until just blended. Stir in nuts. Pour batter into a 9x5" loaf pan coated with cooking spray. Bake at 350 for 1 hr and 5 minutes pr until a wooden toothpick inserted in the middle comes out clean. Remove from oven cool 10 minutes on a wire rack. Remove bread from pan; cool completely.
4. To prepare glaze, combine powdered sugar, milk and peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Monday, September 13, 2010
Salsa Verde Chicken Soup with Dumplings
This is a good chicken stew recipe. I loved the addition of salsa verde! I made a few adjustments such as, I added cumin, carrots and celery to the recipe because that is what I like in my chicken soup. I also used homemade chicken stock, which made the recipe extra flavorful. I wasn't crazy about the dumplings though. I think that it would be better with noodles instead of dumplings.
Serves 8
Source:http://savorysweetlife.com/
Chicken
1/2 stick (4 tablespoons) butter ( I used 1 tbsp)
1/2 cup all-purpose flour ( I used 1/4 cup)
1 can (14.5 ounces) chicken broth
1 jar (15 ounces) salsa verde (2 cups)
1 can (5 ounces) evaporated milk
4 carrots, peeled and chopped
2 large celery stalks, finely chopped
1 tsp cumin
1 large rotisserie chicken, meat deboned and left in large chunks (about 6 cups)
Dumplings
1 cup whole milk ( I used 1%)
3 tablespoons unsalted butter
1 1/2 cups bleached all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup thinly sliced scallion greens
1/4 cup chopped fresh cilantro
DIRECTIONS:
Chicken: Heat butter over medium-high heat in a large (11 – 12 inch), deep ovenproof skillet or 5-6 quart Dutch oven. Add in carrots, celery and cumin. Mix well and cook until semi-soft, about 5 minutes. Whisk in flour to make a paste. Mix broth, salsa verde, and evaporated milk and whisk in all at once. Whisk, vigorously at first, until mixture simmers and thickens to sauce consistency. Stir in chicken, heat through, and cover to keep warm. Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.
Dumplings: Heat milk and butter in a small saucepan until steamy. Mix flour, cornmeal, baking powder, salt, scallions, and cilantro in a medium bowl with a fork. Stir in milk mixture to form a smooth, firm dough. Pinch off Ping-Pong-ball-size pieces of dough with your fingers and drop onto chicken mixture. Return chicken to a simmer over medium-high heat. Cover and transfer pan to oven and bake until dumplings are cooked through, 15 to 20 minutes. Serve.
Serves 8
Source:http://savorysweetlife.com/
Chicken
1/2 stick (4 tablespoons) butter ( I used 1 tbsp)
1/2 cup all-purpose flour ( I used 1/4 cup)
1 can (14.5 ounces) chicken broth
1 jar (15 ounces) salsa verde (2 cups)
1 can (5 ounces) evaporated milk
4 carrots, peeled and chopped
2 large celery stalks, finely chopped
1 tsp cumin
1 large rotisserie chicken, meat deboned and left in large chunks (about 6 cups)
Dumplings
1 cup whole milk ( I used 1%)
3 tablespoons unsalted butter
1 1/2 cups bleached all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup thinly sliced scallion greens
1/4 cup chopped fresh cilantro
DIRECTIONS:
Chicken: Heat butter over medium-high heat in a large (11 – 12 inch), deep ovenproof skillet or 5-6 quart Dutch oven. Add in carrots, celery and cumin. Mix well and cook until semi-soft, about 5 minutes. Whisk in flour to make a paste. Mix broth, salsa verde, and evaporated milk and whisk in all at once. Whisk, vigorously at first, until mixture simmers and thickens to sauce consistency. Stir in chicken, heat through, and cover to keep warm. Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.
Dumplings: Heat milk and butter in a small saucepan until steamy. Mix flour, cornmeal, baking powder, salt, scallions, and cilantro in a medium bowl with a fork. Stir in milk mixture to form a smooth, firm dough. Pinch off Ping-Pong-ball-size pieces of dough with your fingers and drop onto chicken mixture. Return chicken to a simmer over medium-high heat. Cover and transfer pan to oven and bake until dumplings are cooked through, 15 to 20 minutes. Serve.
Homemade Chicken Stock
I have always wanted to make chicken stock, but was always intimidated by it. I can't believe I never tried it before, it was so easy and so much better than the canned/box varieties. The canned box varieties are good for a time crunch though as this is kind of time consuming.
Source: http://simplyrecipes.com
1. Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley.
2. Add salt and pepper, about 1/2 tsp of salt, 1/4 tsp of pepper.
3. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.
4. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.
5. Remove the bones and strain the stock.
6. If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.
Source: http://simplyrecipes.com
1. Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley.
2. Add salt and pepper, about 1/2 tsp of salt, 1/4 tsp of pepper.
3. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.
4. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.
5. Remove the bones and strain the stock.
6. If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.
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