Monday, November 30, 2009
Sunday, November 29, 2009
These are the recipes Rochelle chose for this week.
While the recipe calls for uncooked turkey, Robin says its a great way to use up leftover cooked turkey or chicken so its a very fitting selection for this week.
12 ounces broad egg noodles
2 teaspoons olive oil
1/2 cup chopped onion
2 to 3 cloves garlic, minced
1 cup sliced mushrooms (button, cremini, portabella, or any wild mushrooms)
One 1-pound turkey tenderloin, cut into 1 inch pieces (about 4 cups)
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups reduced-sodium chicken broth
1/2 cup frozen green peas
1 1/2 cups sour cream
2 tablespoons chopped fresh parsley
1/4 cup freshly grated parmesan cheese
1. cook the egg noodles according to the package directions. Drain and set aside, covered with aluminum foil to keep warm.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, for 1 minute. Add the mushrooms and cook stirring a few times, until they release their liquid. Add the turkey and cook, stirring a few times, until browned on all sides, about 5 minutes. Add the thyme, oregano, salt, and pepper and stir to coat. Cook, stirring, until the herbs are fragrant, about 1 minute. Add the broth, bring to a simmer, and continue to simmer until the turkey is cooked through, about 10 minutes.
3. Add the peas and simmer for 1 minute. Remove from the heat and stir in the sour cream and parsley. Add the cooked egg noodles, then season to taste with salt and pepper. Sprinkle with the parmesan cheese just before serving.
1 pound fresh or thawed frozen bread dough
1/4 cup freshly grated Parmesan cheese
1. Preheat the oven to 450 F. coat a large baking sheet with cooking spray.
2. Break the dough into 8 equal pieces and roll each piece into a ball. Place the balls on the prepared sheet, coat with cooking spray, and sprinkle with the parmesan. Bake until puffed up and golden brown, about 8 minutes.
Saturday, November 28, 2009
Monday, November 23, 2009
We had the pinapple without too much of the coconut since I am not a big fan (and I am the cook). Kenton, Ashley and I really liked it but as per usual Connor wasn't a big fan.
For the Spanish Chicken I marinated it in a Lawry's Herb and Garlic marinade which added a bit of sauce since some had posted that it was rather dry. This wasn't a big hit with my family; but I enjoyed trying it. There were too many of the sun dried tomatoes for us which made the flavor a little strong for our tastes. The onion knots were good.
Remember try to post the recipes that you choose on the Friday night before your week if possible...for our Saturday grocery shoppers. Have a Happy Thanksgiving!
Friday, November 20, 2009
I have fallen way behind on the recipes lately but I made a few of them this week.
First, on Tuesday for lunch the kids and I made the banana cream pie parfait. We followed the directions and it was very good. Belle thought that since it came from the blender it should be a drink. The bananas were not quite ripe enough, but I made it for dessert that night so Sterling could taste it and used riper bananas and it was even better. We all liked it.
On Wednesday night I made the Spanish chicken. It was delicious. I was babysitting a girl that I sometimes watch and so I gave her mom half of it when she came to pick her up, but I haven’t gotten her opinion on it yet. I did not have broccoli and used peas which seemed to fit right in. I also used canned instead of fresh tomatoes in addition to the sun-dried tomatoes. I would make this again. I also did not have refrigerated roll dough so I used some good bread that I had and put butter, onion flakes and garlic salt on it and broiled it in the oven. It was really good and I will probably add the onion flakes in the future when I make garlic bread.
Last night Sterling and I made the pineapple treat. Well, he mostly just watched, maybe to make sure I didn’t contaminate his with the cocoanut and almonds. We used fresh pineapple from Costco which is always really tasty by itself. We really liked it and had it with ice cream. We will probably have it again tonight because I have more pineapple.
I hope to make the steak and penne when we get back into town next week.
Wednesday, November 18, 2009
It turned out really, really good!!! I added some Spanish paprika and used the sun dried tomatoes that I had (Not oil-packed). I did not have any plain mozzarella cheese so I used the 4 formage from trades Joes and some parmesan from Costco.
I liked Jackie's idea of using garlic salt and sure enough the boys devoured the rolls......
I loved the pineapple dessert!!!!!! I decided to use fresh pineapple so glad I did.
I ate mine over coconut ice cream…..Had two helpings….I may have to have a bit more before bed.
Monday, November 16, 2009
For the pasta I used a salad dressing we picked up in Waitsburg, WA at a fruit stand while we were getting some Walla Walla onions and peaches this last Summer (Walla Walla Sweet onion and Summer tomato dressing) , very tasty. The boys asked me to add some olives and grape tomatoes and I also added some fresh herbs - basil and parseley.
Tonight we had the Spanish Chicken for dinner and it was delicious! I started by marinating the chicken in some Italian style dressing today, since my Grandma had mentioned it was a little dry. I think this made a big difference! Instead of buying a big jar of sun-dried tomatoes since it is a little pricey, I got some from the salad bar at the health food store. I probably got about a cup but when it was diced up it was a little less. For the fresh tomatoes Summer helped we chose some smallish ones that came on the vine. Everything cooked up nicely and smelled delicious, especially after melting on the cheese. Summer kept calling it Pizza. I served it on top of some white rice. I was thinking it would be good with pasta but it doesn’t have a lot of sauce so it worked very well with the rice. Both Sean and I really liked it and I will definitely make it again. The only thing I would change was the broccoli that I used. I used a bag of frozen chopped broccoli but it turned out to be basically blended broccoli so it was kind of all over the dish. It wasn’t a huge distraction but I could imagine it with some nice chunks of broccoli instead. I hope you all enjoy this one as much as us!
Some of the ingredients
All ready to eat…
I loved all three of these recipes, especially the Spanish Chicken and the Brown Sugar Glazed Pineapple. For the Spanish Chicken I pretty much followed the recipe as written except I did not put the dish in the oven to broil after I put the cheeses on. I just sprinkled the cheeses on the hot mixture in the skillet and then let it melt. I also sprinkled some salt on the chicken and tomatoes as they were cooking. I thought it was absolutely delicious with the sun-dried tomatoes and the melted cheeses – Yummy! I can hardly wait to eat the leftovers for lunch tomorrow. I served it over some yellow saffron rice I cooked up in the rice cooker. As far as the Onion Knots went, instead of sprinkling onion flakes on I sprinkled them with parmesan cheese and onion salt and they were really good. I used the reduced fat crescent rolls because they didn’t have any trans fat like the regular ones do and they tasted great. My knots were not pretty though. I followed the Pineapple recipe exactly as directed except I cut it in half. I ended up cooking it in the oven for about 15 minutes and I let it cool for a couple of minutes. I served it over vanilla ice cream and briefly thought I had died and gone to heaven while I was eating it…the warm glazed pineapple with the toasted coconut and nuts with Bryers creamy vanilla ice cream…sooooo good. Rich didn’t really care for any of the three recipes but he did eat everything and he did say the nuts and ice cream were good!
All ingredients except chicken assembled
Spanish Chicken finished in skillet
Saffron rice, Spanish chicken, Parmesan/Garlic Knots Plated.
Glazed pineapple before after cooked over ice cream
For those of you who have not made the recipes yet…..taste bud overload awaits you!
Saturday, November 14, 2009
1 tablespoon olive oil
2 cloves garlic, minced
1 1/4 pounds boneless, skinless chicken breasts, cut into 2 inch pieces
2 cups fresh or thawed frozen broccoli florets
1 cup drained oil-packed sun-died tomatoes, chopped
1 cup chopped Roma tomatoes
1 cup shredded mozzarella cheese
2 tablespoons freshly grated Parmesan cheese
1. Heat the oil in a large, ovenproof skillet over medium heat. Add the garlic and cook for 1 minute. Add the chicken and cook until golden brown on all sides, about 5 minutes. Add the broccoli, sun dried tomatoes, and Roma tomatoes, partially cover the skillet, and simmer until the fresh tomatoes break down and the chicken is cooked through, about 5 minutes.
2. Meanwhile, preheat the broiler. Sprinkle the chicken mixture with the mozzarella and Parmesian. Place the pan under the broiler and broil until the cheese is golden and bubbly,
2 to 3 minutes.
ONION KNOTS: page 264
8 ounce package refrigerated crescent rolls
Olive oil cooking spray
2 tablespoons onion flakes (or you can use garlic flakes or sesame seeds with a little coarse salt.)
1. Preheat the oven to 375 degrees
2 Unroll the crescent dough into 8 triangles. Tie each triangle into a knot by stretching two points out and then crossing them over and under, as if tying a shoe. Place the knots on the baking sheet. Coat them with cooking spray, then sprinkle with flakes. Bake until puffed up and golden brown, 10 to 12 minutes.
BROWN SUGAR-GLAZED PINEAPPLE WITH TOASTED ALMONDS AND COCONUT
12 pineapple rings (fresh or canned in juice)
1/4 cup firmly packed light brown sugar
1/4 cup slivered almonds
1/4 cup sweetened flaked coconut
1. Preheat oven to 375 degrees. Coat a large baking sheet with cooking spray.
2. Arrange the pineapple rings on the prepoared sheet and sprinkle the brown sugar, alm onds, and coconut over the top. Bake until the almonds and coconut are golden brown and pineapple is tender, 10 to 15 minutes.
I'll bet this would be excellent with a scoop of vanilla ice cream - a pineapple split.
It says peach slices also work very well.
Thursday, November 12, 2009
As usual I liked both of these recipes. They were both quite simple and easy to prepare. I used whole grain penne pasta because that is what I had and I thought it was good. Instead of flank steak I used a flat iron steak because it was less expensive and the flank steak came in a bigger package than I needed. The flat iron steak was excellent!- good flavor and tender. It took longer to cook than the recipe recommended though. I made the sauce as directed but I didn’t have any sherry vinegar so I used red wine vinegar and added just a touch more sugar because that is what google told me to do. I added a few grape tomatoes that I had on hand and needed to use up. I made the sauce and pasta ahead of time so I mixed the two together and heated just a little in the microwave before I added the steak. I have to admit I knew Rich would not care for this as a whole meal because he doesn’t really like French or Catalina dressing so I made some rice and saved some of the steak for him to eat separate. He did have a serving of the pasta salad though and ate it. The Banana Cream Pie Parfaits were good too and easy to make. I would like to try it using vanilla pudding like Nika did. I also added some banana chunks as suggested. I used the whipped cream in a can instead of the Cool Whip because that is what I had and it worked fine. When pressed for a comment regarding the recipes, Rich said “interesting”. – but he did eat them both. He really liked the steak :)
Tuesday, November 10, 2009
Well this recipe was a little tricky for me and I am not sure if it turned out how it was suppose to, but it was pretty good. Yesterday I was thinking ahead and figured I would follow Ingrid’s example and marinate my steak. Tonight Sean grilled it up on the bbq to give it a delicious flavor. I used a gluten free brand on penne pasta, which I am sure didn’t really effect the taste of the dish. My trouble came with the sauce. Condensed Tomato soup has wheat flour in it so I couldn’t use that and all the gluten free options were regular tomato soup which is not as thick. I decided to make my own using some tomato sauce I thickened up a little bit and added some spices to it. I have never actually tasted condensed tomato soup so I wasn’t exactly sure how to create the flavor, but Sean said it tasted pretty close. I made add the other things to it following the recipe. It turned out pretty runny. I served it on the side so we could just mix in the amount to our pasta and steak that we wanted. It wasn’t super flavorful so Sean thought to add a little Kraft Tucson House Italian dressing on top which made it quite delicious! Like I said, I am not sure if all my substitutions messed it up but in the end we both enjoyed it! I am interested to see how everyone’s turns out using the condensed soup.
Sorry, the presentation isn’t that nice…
Monday, November 9, 2009
I didn’t have all the supplies yet to make the main dish but I decided to try out the dessert tonight. Nilla Wafers are not gluten free so I perused my gluten free cookbooks and found a recipe for Vanilla Wafers to try out. They turned out really good and taste like a mix of nilla wafers and a thin but soft sugar cookie. When making the banana cream I cut the recipe in half since there are just two of us and it turned out to be the perfect amount. I used a combination of vanilla and banana cream flavored yogurt. Summer had already gone to bed, so I didn’t want to get out the blender, since it is pretty noisy in our little apartment so I just used the mixer. This probably didn’t get things as smooth but it worked out nicely with some banana chunks in there. Both Sean and I really liked it. I thought maybe it would be good with broken up angel food cake or something but Sean liked the crunch of the cookie in it. It was a little rich for me with all the whip cream and I couldn't quite finish that cup full. It was a fun and tasty dessert to try out! You could definitely do this with different fruits too.
Sunday, November 8, 2009
Friday, November 6, 2009
The rice was extremely easy to make I did not have any light coconut milk but decided to use 5.6 Oz can of the regular. I made 3 cups of rice since my boys can eat a lot of it. I used my rice cooker and it turned out perfect.