Pine Nut & Chicken Pasta
4 oz. fusilli pasta or spiral pasta
2 to 3 tbsp. vegetable oil or olive oil
1/2 lb. boneless chicken breasts, skinned and cut into bite-sized strips
1 1/2 cups thinly slivered red and green bell pepper
2 green onions, minced
2 tsp. minced Frieda's Fresh Ginger
1 clove garlic, minced
1/2 cup Frieda's Pine Nuts
1 tbsp. soy sauce
1 tbsp. lemon or lime juice
Salt and pepper to taste
In a large pot of boiling, salted water, cook pasta according to package directions.
In another skillet or wok, heat oil; sauté chicken with bell pepper and onions 3 minutes. Add ginger, garlic, and pine nuts; sauté 3 minutes more or until nuts are golden. Add soy and lemon or lime juice. Remove from heat.
Drain pasta well; do not rinse. Place pasta in large bowl. Pour chicken mixture over pasta; add salt and pepper to taste. Toss well to coat with mixture. Serve at once. Makes 2 to 3 main-dish servings.
Okay, this was delicious. I didn't use as much onion or peppers as I should have, but lots and lots of veggies would be great here.
Saturday, August 5, 2006
Thursday, August 3, 2006
Cookies ala Bizarro
INGREDIENTS:
1/2 cup shortening
1 teaspoon vanilla extract
3/4 cup honey
1 egg
1 cup all-purpose flour
1/8 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
1 cup rolled oats
1/2 cup chopped pecans
1/2 cup grated zucchini
1/2 cup raisins
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large mixing bowl, cream together the shortening, vanilla, and honey. Beat in the egg until well blended. Combine the flour, baking soda, baking powder and salt; stir into the honey mixture. Stir in the rolled oats, zucchini, pecans and raisins. Drop by teaspoonfuls on greased cookie sheet, and flatten slightly using a fork.
Bake 10 to 12 minutes in the preheated oven, until browned. Remove from cookie sheets to cool on a wire rack.
No pecans, no raisins. Used more sugar, and some caramel sauce as well as maple extract. Threw in chocolate chips. Mom and Dad didn't like them- they're very moist and dense. Maybe another egg would help? But I liked them, as did work people.
INGREDIENTS:
1/2 cup shortening
1 teaspoon vanilla extract
3/4 cup honey
1 egg
1 cup all-purpose flour
1/8 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
1 cup rolled oats
1/2 cup chopped pecans
1/2 cup grated zucchini
1/2 cup raisins
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large mixing bowl, cream together the shortening, vanilla, and honey. Beat in the egg until well blended. Combine the flour, baking soda, baking powder and salt; stir into the honey mixture. Stir in the rolled oats, zucchini, pecans and raisins. Drop by teaspoonfuls on greased cookie sheet, and flatten slightly using a fork.
Bake 10 to 12 minutes in the preheated oven, until browned. Remove from cookie sheets to cool on a wire rack.
No pecans, no raisins. Used more sugar, and some caramel sauce as well as maple extract. Threw in chocolate chips. Mom and Dad didn't like them- they're very moist and dense. Maybe another egg would help? But I liked them, as did work people.
Tuesday, July 25, 2006
Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri
1 cup chopped cilantro leaves
6 tablespoons extra-virgin olive oil
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons bottled hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons lime juice, divided
1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes
2 large sweet potatoes, peeled and cut in 1/2-inch pieces
2 tablespoons unsalted butter
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
Cilantro sprigs, for garnish
In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.
In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.
Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander.
Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.
Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes.
To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.
Yeah this chicken was super delicious, except it turns out that I find cilantro to be disgusting. Other than that... yum! And the potatoes- soooo good.
1 cup chopped cilantro leaves
6 tablespoons extra-virgin olive oil
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons bottled hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons lime juice, divided
1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes
2 large sweet potatoes, peeled and cut in 1/2-inch pieces
2 tablespoons unsalted butter
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
Cilantro sprigs, for garnish
In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.
In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.
Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander.
Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.
Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes.
To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.
Yeah this chicken was super delicious, except it turns out that I find cilantro to be disgusting. Other than that... yum! And the potatoes- soooo good.
Monday, June 19, 2006
Curry Chicken
Chicken
I pounded the chicken- SO MUCH BETTER! Used a hammer and wax paper :) Put some EVOO in a frying pan with a clove of garlic, some paprika, salt, pepper and cumin. Rubbed a little lemon juice and spices on the chicken and stuck them in the pan, along with half a cup of sliced onions, heated on low. Mixed up a sauce with 1 C ricotta cheese, 1/2 C miracle whip, curry, paprika, salt, pepper and threw it into the frying pan after the chicken was cooked. Now, mom doesn't like curry, as it turns out. And...maybe neither do I. It was good, but maybe curry is not my fav. I think peanut would be a really good flavor for it; I really liked the consistency of the sauce. Mom boiled broccoli, from the garden, yuuum. I ate it with a salad. I've been making dressing with dijon mustard, lemon juice, balsamic vinegar and sugar. Good, but I need to perfect the proportions. Maybe a drop of almond? Since mom doesn't like curry, I made her ginger chicken- hers was SO moist and tender because I barely let it cook, I need to be more careful about cooking the chicken too long. I made this last night and winged it tonight.
1 T lemon juice
1 1/2 t grated fresh ginger
1/2 t black pepper
2 cloves garlic
4 chicken breast halved.
Pour mixture over chicken and refrigerate for 30 min-2 hours. Spray a frying pan and cook about minutes on each side.
I added some extra spiced and sprinkled mozzarella cheese on top. Yummmm
Also I tried these interesting cookies.
1 egg
1/2 C natural peanut butter
2 T ricotta cheese
2 t vanilla
pinch of cinnamon
2 T coccoa powder
1 C sugar
1 T butter
pinch of salt
pinch of baking powder
They're kind of fun, but need more sugar, and I need to press them down next time, and cook only 8 minutes or less (at 325)- they're for me, and if I want 'em doughy, so be it! Maybe more cinnamon, and a drop of almond?
Chicken
I pounded the chicken- SO MUCH BETTER! Used a hammer and wax paper :) Put some EVOO in a frying pan with a clove of garlic, some paprika, salt, pepper and cumin. Rubbed a little lemon juice and spices on the chicken and stuck them in the pan, along with half a cup of sliced onions, heated on low. Mixed up a sauce with 1 C ricotta cheese, 1/2 C miracle whip, curry, paprika, salt, pepper and threw it into the frying pan after the chicken was cooked. Now, mom doesn't like curry, as it turns out. And...maybe neither do I. It was good, but maybe curry is not my fav. I think peanut would be a really good flavor for it; I really liked the consistency of the sauce. Mom boiled broccoli, from the garden, yuuum. I ate it with a salad. I've been making dressing with dijon mustard, lemon juice, balsamic vinegar and sugar. Good, but I need to perfect the proportions. Maybe a drop of almond? Since mom doesn't like curry, I made her ginger chicken- hers was SO moist and tender because I barely let it cook, I need to be more careful about cooking the chicken too long. I made this last night and winged it tonight.
1 T lemon juice
1 1/2 t grated fresh ginger
1/2 t black pepper
2 cloves garlic
4 chicken breast halved.
Pour mixture over chicken and refrigerate for 30 min-2 hours. Spray a frying pan and cook about minutes on each side.
I added some extra spiced and sprinkled mozzarella cheese on top. Yummmm
Also I tried these interesting cookies.
1 egg
1/2 C natural peanut butter
2 T ricotta cheese
2 t vanilla
pinch of cinnamon
2 T coccoa powder
1 C sugar
1 T butter
pinch of salt
pinch of baking powder
They're kind of fun, but need more sugar, and I need to press them down next time, and cook only 8 minutes or less (at 325)- they're for me, and if I want 'em doughy, so be it! Maybe more cinnamon, and a drop of almond?
Tuesday, June 13, 2006
Company lunch at Hilgraeve today. I am sooo full but that's besides the point. I made broccoli salad, cake, and buckeyes.
SALAD
I just tossed a lot of stuff together. I used two bunches of broccoli, 5 oz of sunflower seeds, half a bag of shredded colby cheese, raisins, chopped walnutes, 8 pieces of bacon (I definitely burned some of the bacon- I need to watch it next time, fry it on low heat), a can of mandarin oranges. I made a peanut vinaigrette, as follows:
1/2 cup peanuts, blended
1/2 C olive oil
1/4 C red wine vinegar
1/2 C water
1/2 t salt
1/4 t black pepper
Whisk it all together like you mean it and pour it on the salad. I liked this whole thing. Maybe a different nut besides walnut, and maybe more nuts and no sunflower seeds? People liked it. Cranberries instead of raisins?
Buckeyes
Use less peanut butter, or bigger pretzel- you could do pretzel sticks- or nuggets!! DON'T BURN CHOCOLATE.
Cake
I liiiiked. But I wanted it to be moister! What makes cake more moist and dense? Putting water in the oven? Less egg? Investigate. Also, get better at frosting, you currently suck at it. And make sure the frosting is warm! Otherwise it looks all chunky, and not glossy.
SALAD
I just tossed a lot of stuff together. I used two bunches of broccoli, 5 oz of sunflower seeds, half a bag of shredded colby cheese, raisins, chopped walnutes, 8 pieces of bacon (I definitely burned some of the bacon- I need to watch it next time, fry it on low heat), a can of mandarin oranges. I made a peanut vinaigrette, as follows:
1/2 cup peanuts, blended
1/2 C olive oil
1/4 C red wine vinegar
1/2 C water
1/2 t salt
1/4 t black pepper
Whisk it all together like you mean it and pour it on the salad. I liked this whole thing. Maybe a different nut besides walnut, and maybe more nuts and no sunflower seeds? People liked it. Cranberries instead of raisins?
Buckeyes
Use less peanut butter, or bigger pretzel- you could do pretzel sticks- or nuggets!! DON'T BURN CHOCOLATE.
Cake
I liiiiked. But I wanted it to be moister! What makes cake more moist and dense? Putting water in the oven? Less egg? Investigate. Also, get better at frosting, you currently suck at it. And make sure the frosting is warm! Otherwise it looks all chunky, and not glossy.
Sunday, June 4, 2006
SALAD
Vegetable cooking spray
1 small navel orange, zested and juiced
1 small lemon, zested and juiced
1 clove garlic, finely chopped
2 teaspoons Dijon mustard
2 tablespoons chopped fresh tarragon leaves
1 teaspoon salt
1/2 cup extra-virgin olive oil, eyeball it
2 large hearts romaine lettuce
3 scallions, chopped
Whisk citrus with garlic, mustard, tarragon and salt. Stream in oil to combine.
Spray romaine hearts with cooking spray and place on grill 2 minutes, charring the outside leaves. Remove and cut each heart in half lengthwise, using tongs to help hold on to the charred lettuce. Cut away core at stem. Cut each half heart in half again lengthwise. Place 2 quarters of charred romaine on each dinner plate. Drizzle with dressing, working back and fourth, strapping the lettuce with dressing. Set salmon on top of the salad. Garnish with chopped scallions and serve.
POTATOES