Review of last recipe - It was actually pretty good, and so simple to make the cheese/herb mixture ahead of time. My main objection is that I'm not a fan of uncooked garlic, so I won't be keeping it.
TODAY'S RECIPE - CHICKEN VEGETABLE LO MEIN
Serves 6
water
3 tbsp cornstarch, divided
2 tbsp soy sauce, divided
1 chicken breast (1/2 lb), skinned, boned and sliced thin
1 tsp sugar
4 tbsp oil, divided
1 clove garlic, minced
1/2 cup sliced onion
2 cups sliced celery
2 cups chinese cabbage
3 cups (3/4 lb) bean sprouts
1/2 cup water chestnuts (I will be omitting this ingredient; just not that big a fan.)
1/2 cup bamboo shoots
1 cup (4 oz) sliced mushrooms
1/4 lb spaghettini, broken in fourths, cooked
In a medium bowl, combine 2 tbsp water, 1 tbsp cornstarch and 1 tbsp soy sauce. Add chicken and toss until well coated; set aside. In small bowl, mix 1/2 cup water, remaining 2 tbsp cornstarch, remaining 1 tbsp soy sauce and the sugar; set aside.
In large skillet, heat 2 tbsp oil until very hot but not smoking. Add chicken mixture and stir fry over high heat 3 minutes. Remove chicken with slotted spoon and set aside. Heat remaining 2 tbsp oil in skillet. Add garlic and onion and stir fry about 30 seconds. Add celery and cabbage, stir over medium heat for 5 minutes. Add bean sprouts, water chestnuts, bamboo shoots and mushroom and stir fry 2 minutes. Stir in chicken and spaghettini. Add cornstarch mixture and stir until chicken is heated through and sauce has thickened. Serve immediately.
Wednesday, April 20, 2011
Sunday, April 17, 2011
Review of last recipe - I really love all the ingredients in this salad (although not that big a fan of raspberry vinaigrette), but I'm not sure that they work that well together. Loved the preparation of the goat cheese ...I'll remember that for future use.
TODAY'S RECIPE - ROTELLE WITH CHEESY PESTO SAUCE
Serves 4
1 pkg (3 oz) cream cheese, softened
2 oz blue cheese
1/3 cup olive oil
1/3 cup chopped fresh basil
1/3 cup chopped fresh parsley
2 cloves garlic, minced
1 lb. rotelle, cooked al dente
3/2 cup grated parmesan cheese
Mix together the cream cheese and blue cheese in small bowl until smooth. Gradually mix in oil. Stir in basil, parsley and garlic.
Spoon over hot, freshly cooked rotelle in a warmed serving bowl and add parmesan cheese. Toss gently to mix well. Pass extra parmesan and freshly ground pepper.
Nutritional information: 783 calories, 26 g protein, 36 g fat, 545 mg sodium, 46 mg cholesterol
TODAY'S RECIPE - ROTELLE WITH CHEESY PESTO SAUCE
Serves 4
1 pkg (3 oz) cream cheese, softened
2 oz blue cheese
1/3 cup olive oil
1/3 cup chopped fresh basil
1/3 cup chopped fresh parsley
2 cloves garlic, minced
1 lb. rotelle, cooked al dente
3/2 cup grated parmesan cheese
Mix together the cream cheese and blue cheese in small bowl until smooth. Gradually mix in oil. Stir in basil, parsley and garlic.
Spoon over hot, freshly cooked rotelle in a warmed serving bowl and add parmesan cheese. Toss gently to mix well. Pass extra parmesan and freshly ground pepper.
Nutritional information: 783 calories, 26 g protein, 36 g fat, 545 mg sodium, 46 mg cholesterol
Tuesday, April 5, 2011
Review of last recipe - I guess I had hope that the salad could be a new addition to my repertoire due to the yogurt dressing, but I didn't like the dressing, I usually like my spinach based salads with either a vinaigrette or poppy seed type dressing, and I'm not a big fan of canned tuna, so I guess the chance really was slim.
TODAY'S RECIPE - CHICKEN LIVER AND GOAT CHEESE SALAD
This recipe was clipped out of The Boston Globe and is credited to chef Terence Janericco, who has written a couple of cookbooks and has taught cooking (and continues to do so) for the past 30 years in Boston and in Maine.
Serves 6
1 cup shredded arugula
2 cups shredded romaine
6 slices montrachet or other goat cheese
2 tbsp olive oil
6 whole chicken livers
3 tbsp walnut, hazelnut or olive oil
3 tbsp raspberry vinegar
1/4 tsp salt
pinch of pepper
2 tbsp minced fresh savory or rosemary (optional)
In a bowl, combine the romaine and arugula. Arrange on six salad plates. Roll the slices of cheese in olive oil, put in a pie plate and bake at 350 degrees for about 4 minutes (do not let it melt!).
In the meantime, in a small skillet, saute the chicken livers in the walnut oil until brown, but still pink on the inside. Remove the livers to a board. Add the raspberry vinegar to the skillet and bring to a boil, scraping up the brown bits. Season the sauce with salt and pepper.
Cut the livers into neat, thin slices. Arrange the cheese on the plate and sprinkle with the savory.
Nutritional information: calories 700, protein 25g, fat 60g, carbohydrates 15g, sodium 130mg
TODAY'S RECIPE - CHICKEN LIVER AND GOAT CHEESE SALAD
This recipe was clipped out of The Boston Globe and is credited to chef Terence Janericco, who has written a couple of cookbooks and has taught cooking (and continues to do so) for the past 30 years in Boston and in Maine.
Serves 6
1 cup shredded arugula
2 cups shredded romaine
6 slices montrachet or other goat cheese
2 tbsp olive oil
6 whole chicken livers
3 tbsp walnut, hazelnut or olive oil
3 tbsp raspberry vinegar
1/4 tsp salt
pinch of pepper
2 tbsp minced fresh savory or rosemary (optional)
In a bowl, combine the romaine and arugula. Arrange on six salad plates. Roll the slices of cheese in olive oil, put in a pie plate and bake at 350 degrees for about 4 minutes (do not let it melt!).
In the meantime, in a small skillet, saute the chicken livers in the walnut oil until brown, but still pink on the inside. Remove the livers to a board. Add the raspberry vinegar to the skillet and bring to a boil, scraping up the brown bits. Season the sauce with salt and pepper.
Cut the livers into neat, thin slices. Arrange the cheese on the plate and sprinkle with the savory.
Nutritional information: calories 700, protein 25g, fat 60g, carbohydrates 15g, sodium 130mg
Monday, April 4, 2011
Review of last recipe - This curried chicken salad is always good... interesting, with just the right kick.
TODAY'S RECIPE - SALADE NICOISE
I've saved three Salade Nicoise recipes in this file, and initially I thought I'd try each one. But since I think my own recipe is so good, why eat other seemingly inferior renditions, so I'll just make the one below, as it really is different than the classic (especially the dressing). My own recipe is as follows: I quickly sear fresh tuna that I've seasoned with soy sauce, ground ginger, salt and pepper, and place on top of greens tossed in a vinaigrette. Circling around the plate are mounds of green and black olives, hard boiled egg topped with anchovies, tomatoes, sliced radishes, blanched green beans, and at times, boiled red potatoes tossed in the same vinaigrette.
Serves 3
1 (7oz) can tuna, packed in water, drained
6 new potatoes, unpeeled, cooked and quartered
1/4 lb green beans, cooked
baby spinach
1/2 small red onion, sliced
1/4 cup celery, sliced
Dressing:
3/4 cup plain yogurt
1/2 tsp minced onion
1/4 tsp minced garlic
1/4 tsp celery seed
1/2 tsp chopped parsley and chives
Arrange mounds of tuna, potatoes and green beans on bed of baby spinach. Sprinkle with onion and celery. Pour dressing over and serve. (Editorial note: This may be a salad with a few of the traditional Salade Nicoise ingredients, but is it really Salade Nicoise?)
159 calories per serving
TODAY'S RECIPE - SALADE NICOISE
I've saved three Salade Nicoise recipes in this file, and initially I thought I'd try each one. But since I think my own recipe is so good, why eat other seemingly inferior renditions, so I'll just make the one below, as it really is different than the classic (especially the dressing). My own recipe is as follows: I quickly sear fresh tuna that I've seasoned with soy sauce, ground ginger, salt and pepper, and place on top of greens tossed in a vinaigrette. Circling around the plate are mounds of green and black olives, hard boiled egg topped with anchovies, tomatoes, sliced radishes, blanched green beans, and at times, boiled red potatoes tossed in the same vinaigrette.
Serves 3
1 (7oz) can tuna, packed in water, drained
6 new potatoes, unpeeled, cooked and quartered
1/4 lb green beans, cooked
baby spinach
1/2 small red onion, sliced
1/4 cup celery, sliced
Dressing:
3/4 cup plain yogurt
1/2 tsp minced onion
1/4 tsp minced garlic
1/4 tsp celery seed
1/2 tsp chopped parsley and chives
Arrange mounds of tuna, potatoes and green beans on bed of baby spinach. Sprinkle with onion and celery. Pour dressing over and serve. (Editorial note: This may be a salad with a few of the traditional Salade Nicoise ingredients, but is it really Salade Nicoise?)
159 calories per serving
Friday, April 1, 2011
Review of last recipe - A fine side dish, but I don't need a recipe to make it.
TODAY'S RECIPE - CHICKEN CURRY SALAD SANDWICH
I make this alot, with some variation; it's really good. Have to give credit to Ken Stewart, an old workmate of mine, who gave me the recipe.
2 lbs cooked chicken breast
1 small onion celery, diced
2 tsp curry powder
Mix and let set for 1/2 hour. For the best result, add homemade mayonaise (in a pinch, I do use Hellman's), cayenne pepper and a bit of lemon juice. Spread crusty french bread with unsalted butter, and top with chicken salad.
TODAY'S RECIPE - CHICKEN CURRY SALAD SANDWICH
I make this alot, with some variation; it's really good. Have to give credit to Ken Stewart, an old workmate of mine, who gave me the recipe.
2 lbs cooked chicken breast
1 small onion celery, diced
2 tsp curry powder
Mix and let set for 1/2 hour. For the best result, add homemade mayonaise (in a pinch, I do use Hellman's), cayenne pepper and a bit of lemon juice. Spread crusty french bread with unsalted butter, and top with chicken salad.
Saturday, March 12, 2011
Review of last recipe - After making and tasting it, I thought it was good, but was going to toss the recipe as I didn't think I'd ever want to make it again. But, I tasted it again a few hours later and decided to keep the recipe. It could work nicely as a summer salad meal. I did substitute the chicken flavored rice for plain brown rice, because I wanted something with a nuttier flavor. I'm just not a fan of boxed flavored rices ... I say that and I don't think I've ever tried one; just think I wouldn't like it...frankly, I know how to flavor my own rice my own way!
TODAY'S RECIPE - SAUTEED TOMATOES
The suggestion is that these work well for breakfast with bacon or ham, or with a hamburger or roast chicken.
Serves 4
1/2 cup flour
salt and freshly ground pepper
4 medium tomatoes, sliced 1" thick
3 tbsp butter and olive oil
Mix flour with salt and pepper to taste. Dip tomato slices in flour mixture, lightly coating both sides. Heat butter and oil in large skillet, and saute slices quickly on both sides until lightly browned and heated through.
Per serving: 263 calories, 4 grams protein, 21 grams carbohydrates, 19 grams fat
TODAY'S RECIPE - SAUTEED TOMATOES
The suggestion is that these work well for breakfast with bacon or ham, or with a hamburger or roast chicken.
Serves 4
1/2 cup flour
salt and freshly ground pepper
4 medium tomatoes, sliced 1" thick
3 tbsp butter and olive oil
Mix flour with salt and pepper to taste. Dip tomato slices in flour mixture, lightly coating both sides. Heat butter and oil in large skillet, and saute slices quickly on both sides until lightly browned and heated through.
Per serving: 263 calories, 4 grams protein, 21 grams carbohydrates, 19 grams fat
Wednesday, March 9, 2011
Review of last recipe - I don't usually do this, but I turned the salad into a hot dish. I sauteed some diced onion in the oil, then added the tomatoes, the scallops and once the scallops were cooked, squeezed lemon over them. I added the hot ingredients into a large bowl of baby spinach and the herbs. I left out the zucchini because I'm still not through eating the prior carrots and zucchini vinaigrette dish, and I'm not that big a fan of zucchini. Oh, I also substituted spinach tortellini for the penne. It was really good... and easy!
TODAY'S RECIPE - CHICKEN-ARTICHOKE SALAD
Got to this recipe after jumping over a couple of cheese souffles (I didn't forget that I said I wouldn't do anymore souffles until I got to the dessert section), a cream of cauliflower soup (because I really don't like cauliflower very much; I must have been in a daze when I clipped that recipe), and a chicken pesto salad missing page 2 of the recipe.
Serves 6
1 6 oz package chicken flavored rice mix
4 cups diced cooked chicken
1/2 green pepper, chopped (I will substitute a red pepper; just my preference)
8 pimiento-stuffed green olives, sliced
1 green onion, chopped
2 6 oz. jars marinated artichoke hearts (undrained)
1/2 cup mayonnaise
1/2 tsp curry powder
salt and freshly ground pepper
lettuce leaves
cherry tomatoes and toasted slivered almonds as garnish
Cook rice according to package directions. Transfer to large bowl, fluff with fork and let cool. Add chicken, pepper, olives, green onions, artichoke hearts and half of the marinade and toss lightly. Mix mayonnaise, curry powder and remaining marinade in small bowl. Pour over salad and toss again. Salt and pepper to taste. Refrigerate until ready to use.
Arrange salad on lettuce leaves. Garnish with tomatoes and almonds. Serve.
TODAY'S RECIPE - CHICKEN-ARTICHOKE SALAD
Got to this recipe after jumping over a couple of cheese souffles (I didn't forget that I said I wouldn't do anymore souffles until I got to the dessert section), a cream of cauliflower soup (because I really don't like cauliflower very much; I must have been in a daze when I clipped that recipe), and a chicken pesto salad missing page 2 of the recipe.
Serves 6
1 6 oz package chicken flavored rice mix
4 cups diced cooked chicken
1/2 green pepper, chopped (I will substitute a red pepper; just my preference)
8 pimiento-stuffed green olives, sliced
1 green onion, chopped
2 6 oz. jars marinated artichoke hearts (undrained)
1/2 cup mayonnaise
1/2 tsp curry powder
salt and freshly ground pepper
lettuce leaves
cherry tomatoes and toasted slivered almonds as garnish
Cook rice according to package directions. Transfer to large bowl, fluff with fork and let cool. Add chicken, pepper, olives, green onions, artichoke hearts and half of the marinade and toss lightly. Mix mayonnaise, curry powder and remaining marinade in small bowl. Pour over salad and toss again. Salt and pepper to taste. Refrigerate until ready to use.
Arrange salad on lettuce leaves. Garnish with tomatoes and almonds. Serve.
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