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
Saturday, March 12, 2011
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.
Monday, March 7, 2011
Review of last recipe - It was good... but not good enough to make again.
TODAY'S RECIPE - SCALLOP AND SPINACH SALAD
Sounds good!
Serves 2
4 oz spinach penne
1/3 cup olive oil
1/2 lb sea scallops, each cut in half
1/4 lb spinach, trimmed and broken into bite-sized pieces
1 tomato, peeled, seeded and diced
1 tbsp chopped fresh dill
1 tsp chopped fresh marjoram or thyme or 1/4 tsp either dried
1/2 lemon, cut into paper thin slices
salt and pepper
Cook the pasta in boiling salted water until al dente. Drain and rinse with cold water. Drain again and chill.
Heat the olive oil and saute scallops until they just turn white, about 2-3 minutes. Cool.
Mix the pasta and scallops with the oil in the pan and the remaining ingredients.
Salt and pepper to taste. Chill.
TODAY'S RECIPE - SCALLOP AND SPINACH SALAD
Sounds good!
Serves 2
4 oz spinach penne
1/3 cup olive oil
1/2 lb sea scallops, each cut in half
1/4 lb spinach, trimmed and broken into bite-sized pieces
1 tomato, peeled, seeded and diced
1 tbsp chopped fresh dill
1 tsp chopped fresh marjoram or thyme or 1/4 tsp either dried
1/2 lemon, cut into paper thin slices
salt and pepper
Cook the pasta in boiling salted water until al dente. Drain and rinse with cold water. Drain again and chill.
Heat the olive oil and saute scallops until they just turn white, about 2-3 minutes. Cool.
Mix the pasta and scallops with the oil in the pan and the remaining ingredients.
Salt and pepper to taste. Chill.
Friday, March 4, 2011
Review of last recipe - It was delicious, and I only used half the amount of the lobster and shrimp, and there was plenty of seafood.
TODAY'S RECIPE - CARROTS AND ZUCCHINI VINAIGRETTE
From The Boston Globe dated December 14, 1983, which surprised me because it looks more like a summer type recipe.
Serves 6
2 lbs. baby carrots, trimmed and peeled
1 medium-sized (about 1 lb.) zucchini
2 tbsp tarragon vinegar
1/2 tsp dijon mustard
1/4 tsp salt
freshly ground pepper
1 tsp dried tarragon
1/4 cup olive oil
Fill a 2-qt saucepan with water, and bring to a boil. Add the carrots and cook until barely tender; about 5-10 minutes, depending on their size. Refresh under cold water to stop their cooking. Place on paper towels to dry.
Cut the zucchini crosswise into three equal segments. Cut each segment lengthwise into quarter, then eighths (they will be wedged shaped). Bring the same saucepan filled with water to a boil and drop the zucchini in. Allow the water to boil again and cook the zucchini for 1 minute (no longer). Drain and refresh. Place on paper towels and pat dry.
In a small jar, place the vinegar, mustard, sugar, salt and pepper and stir until they are dissolved. Add the tarragon and olive oil. Cover securely and shake for a few seconds until the ingredients are well blended.
If preparing the carrots and zucchini well in advance, line a colander with paper towels and place the veggies in it, and cover with more paper towels. Refrigerate until 1 hour before final preparation. Reserve vinaigrette in a cool spot, tightly covered.
Place carrots and zucchini in shallow bowl. Shake vinaigrette vigorously, then pour over the veggies. Toss gently until all are well coated.
TODAY'S RECIPE - CARROTS AND ZUCCHINI VINAIGRETTE
From The Boston Globe dated December 14, 1983, which surprised me because it looks more like a summer type recipe.
Serves 6
2 lbs. baby carrots, trimmed and peeled
1 medium-sized (about 1 lb.) zucchini
2 tbsp tarragon vinegar
1/2 tsp dijon mustard
1/4 tsp salt
freshly ground pepper
1 tsp dried tarragon
1/4 cup olive oil
Fill a 2-qt saucepan with water, and bring to a boil. Add the carrots and cook until barely tender; about 5-10 minutes, depending on their size. Refresh under cold water to stop their cooking. Place on paper towels to dry.
Cut the zucchini crosswise into three equal segments. Cut each segment lengthwise into quarter, then eighths (they will be wedged shaped). Bring the same saucepan filled with water to a boil and drop the zucchini in. Allow the water to boil again and cook the zucchini for 1 minute (no longer). Drain and refresh. Place on paper towels and pat dry.
In a small jar, place the vinegar, mustard, sugar, salt and pepper and stir until they are dissolved. Add the tarragon and olive oil. Cover securely and shake for a few seconds until the ingredients are well blended.
If preparing the carrots and zucchini well in advance, line a colander with paper towels and place the veggies in it, and cover with more paper towels. Refrigerate until 1 hour before final preparation. Reserve vinaigrette in a cool spot, tightly covered.
Place carrots and zucchini in shallow bowl. Shake vinaigrette vigorously, then pour over the veggies. Toss gently until all are well coated.
Thursday, February 24, 2011
Review of last recipe - I guess there is no good carrot soup out there .. probably because there are no really good carrots to give it enough flavor. Had organic carrots with green tops attached, but although they were better than the cello bagged, plus the addition of fresh ginger and tarragon (dried), it still was a below average soup. I had a cup and saved it to reheat it another time just to make sure it was as lackluster as I originally thought. I don't think it has a chance, but will let you know.
TODAY'S RECIPE - SEAFOOD AND PASTA SALAD
A summer recipe, but that's the way it goes ... will get me in the mood for what will come , hopefully, soon. This recipe is from The Boston Globe of August 24, 1983. Don't know why I have never made it; it sounds fabulous!
Serves 4
1 lb. medium raw shrimp, shelled and deveined
1 lb. cooked lobster meat
2-3 small squid, dressed
1/2 lb pasta shells
1 lb fresh mozzarella, diced
1 cup frozen peas, defrosted
1/2 cup diced red pepper
1/2 cup minced red onion
1/2 cup olive oil
3-4 tsp lemon juice
1/2 cup fresh basil leaves, pureed with 1 tbsp olive oil
salt and ground pepper
1 cup imported olives
Bring pot of salted water to a boil. Add shrimp and cook 1 minute and drain. Bring another pot of salted water to boil. Cut squid into 1/2" rings, drop into boiling water, simmer for 5 minutes (this seems way too long to garner tender squid; I'm going to cut this down to perhaps 3 minutes) and drain. Bring a third pot of salted water to boil. Add pasta, cook until tender and drain. Toss shrimp, lobster, squid and pasta. Add mozzarella, peas, red pepper and onion and toss again.
In a small bowl, whisk together olive oil, lemon juice and basil puree and season with salt and pepper. Pour over salad and toss again.
Taste and correct seasoning. Refrigerate on a serving platter and garnish with olives. Bring to room temperature before serving.
TODAY'S RECIPE - SEAFOOD AND PASTA SALAD
A summer recipe, but that's the way it goes ... will get me in the mood for what will come , hopefully, soon. This recipe is from The Boston Globe of August 24, 1983. Don't know why I have never made it; it sounds fabulous!
Serves 4
1 lb. medium raw shrimp, shelled and deveined
1 lb. cooked lobster meat
2-3 small squid, dressed
1/2 lb pasta shells
1 lb fresh mozzarella, diced
1 cup frozen peas, defrosted
1/2 cup diced red pepper
1/2 cup minced red onion
1/2 cup olive oil
3-4 tsp lemon juice
1/2 cup fresh basil leaves, pureed with 1 tbsp olive oil
salt and ground pepper
1 cup imported olives
Bring pot of salted water to a boil. Add shrimp and cook 1 minute and drain. Bring another pot of salted water to boil. Cut squid into 1/2" rings, drop into boiling water, simmer for 5 minutes (this seems way too long to garner tender squid; I'm going to cut this down to perhaps 3 minutes) and drain. Bring a third pot of salted water to boil. Add pasta, cook until tender and drain. Toss shrimp, lobster, squid and pasta. Add mozzarella, peas, red pepper and onion and toss again.
In a small bowl, whisk together olive oil, lemon juice and basil puree and season with salt and pepper. Pour over salad and toss again.
Taste and correct seasoning. Refrigerate on a serving platter and garnish with olives. Bring to room temperature before serving.
Thursday, February 17, 2011
Review of last recipe - Nice easy soup, but I can make this (and I do with variation) without a printed recipe.
TODAY'S RECIPE - CARROT-GINGER CREAM SOUP WITH ORANGE
This came from a major food magazine back in the 80's ... said it was a specialty of Sidney Larson, chef at The 510 Haute Cuisine. I googled him, and the restaurant is no longer, and Sid has moved on to (what appears to be) bigger things. Hoping that this soup can make the grade.
8 servings
1/2 cup (1 stick) unsalted butter
2 1/2 lb carrots, minced
3/4 cup minced onion
4 cups chicken stock
3 cups whipping cream
1/2 cup fresh orange juice
1/3 cup dry sherry
1 tsp slivered fresh ginger
1 tsp fresh tarragon leaves
salt and pepper
Melt butter over low heat in large saucepan. Add carrots and onion, cover and cook 15 minutes, stirring occasionally. Increase heat to medium. Stir in remaining ingredients, except salt and pepper. Simmer until vegetables are tender, about 20 minutes. Transfer to blender or processor and puree until smooth. Season with salt and pepper. Serve immediately.
TODAY'S RECIPE - CARROT-GINGER CREAM SOUP WITH ORANGE
This came from a major food magazine back in the 80's ... said it was a specialty of Sidney Larson, chef at The 510 Haute Cuisine. I googled him, and the restaurant is no longer, and Sid has moved on to (what appears to be) bigger things. Hoping that this soup can make the grade.
8 servings
1/2 cup (1 stick) unsalted butter
2 1/2 lb carrots, minced
3/4 cup minced onion
4 cups chicken stock
3 cups whipping cream
1/2 cup fresh orange juice
1/3 cup dry sherry
1 tsp slivered fresh ginger
1 tsp fresh tarragon leaves
salt and pepper
Melt butter over low heat in large saucepan. Add carrots and onion, cover and cook 15 minutes, stirring occasionally. Increase heat to medium. Stir in remaining ingredients, except salt and pepper. Simmer until vegetables are tender, about 20 minutes. Transfer to blender or processor and puree until smooth. Season with salt and pepper. Serve immediately.
Saturday, February 12, 2011
Review of last recipe - I initially had wanted to substitute chicken broth for the water, because the only real flavoring was the carrot; thus the soup would only be good as my carrots were, but I also wanted to follow the recipe as written. But I didn't ... I used organic carrots hoping to up the flavor ante, and ended up substituting half and half for the milk and whipping cream, added another tablespoon of butter, and, in the end, I probably should have used chicken broth. At first taste, I thought it just was a okay soup, but when I sat down to have a cup of it, I realized it wasn't very flavorful at all. It's so bland; just tastes of the dairy products; it may have to be thrown out ... I'll let my husband make the final decision. I don't mind experimenting and having something turn out less than great, but I hate when I have to throw food away because it's so bogus.
TODAY'S RECIPE - SHRIMP AND CLAM SOUP
8 servings
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, crushed
1 tbsp oil
1 tsp salt
1/2 tsp pepper
1 can (2 lbs. 3 oz) italian-style plum tomatoes
1 lb. shelled and deveined shrimp
2 bottles (8 oz each) clam juice
1 cup dry white wine (vermouth for me)
1 can (8 oz) minced clams with juice (I will be substituting whole baby clams, as I think it's a better product.)
1 1/2 tsp grated lemon rind
1/4 cup finely chopped parsley
Saute onion, green pepper and garlic in oil in a large saucepan until soft and tender. Add salt and pepper.
Stir in tomatoes, clam juice and wine. Bring to boil, then lower heat, simmering for 5 minutes. Set aside until 10 minutes before serving. Reheat, add shrimp and simmer until they are tender, about 5 minutes.
Add clams with their juice, lemon rind and parsley and heat until thoroughly hot (but, do not boil).
TODAY'S RECIPE - SHRIMP AND CLAM SOUP
8 servings
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, crushed
1 tbsp oil
1 tsp salt
1/2 tsp pepper
1 can (2 lbs. 3 oz) italian-style plum tomatoes
1 lb. shelled and deveined shrimp
2 bottles (8 oz each) clam juice
1 cup dry white wine (vermouth for me)
1 can (8 oz) minced clams with juice (I will be substituting whole baby clams, as I think it's a better product.)
1 1/2 tsp grated lemon rind
1/4 cup finely chopped parsley
Saute onion, green pepper and garlic in oil in a large saucepan until soft and tender. Add salt and pepper.
Stir in tomatoes, clam juice and wine. Bring to boil, then lower heat, simmering for 5 minutes. Set aside until 10 minutes before serving. Reheat, add shrimp and simmer until they are tender, about 5 minutes.
Add clams with their juice, lemon rind and parsley and heat until thoroughly hot (but, do not boil).
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