It has been fun catching up all the recipes this week and has made my meal planning very easy! Last night we tried this recipe and I was a little nervous because I had never eaten or cooked eggplant before. I imagined it as something gross, but it was just like a squash. It is probably not something I will cook with on a regular basis but fun to try out. The only change to this recipe I made was omitting the capers because I forgot to buy them and I don’t really know what they are. This was really tasty and perfect to serve over rice! I am planning to try out the potato salad that was chosen with this in a few days with a different main dish, so look forward to my review on that:)
Friday, July 30, 2010
Thursday, July 29, 2010
Wednesday, July 28, 2010
Tuesday, July 27, 2010
I made these two recipes tonight for dinner and they were both tasty. I used regular fettuccini because the store I went to didn’t have any spinach fettuccini. I also didn’t end up using the whole pound – probably only about 2/3 of it. I didn’t use any Marsala wine because I didn’t have any but I put in a few splashes of sherry vinegar. Next time I think I will put in a few more splashes of it – good flavor. I also probably will add just a bit less of the thyme and oregano. I like pasta dishes and love mushrooms so this was a good recipe for me. Rich ate it without complaint so I guess that was a good sign too!
We both liked the tomato salad as well. I used half grape tomatoes and half cucumber and made it a bit ahead of time so it could marinate in the red wine vinegar mixture. Very good summer time salad.
I am looking forward to more reviews of these two recipes if anyone else gets a chance to make them.
We had these two dishes the other night and I thought they were both good. I followed the chicken recipe as directed except I omitted the capers because I forgot to buy them. I also ended up using a can of stewed tomatoes instead of diced which wasn’t much different. I enjoyed using the eggplant because it is not something I cook with very often. Next time I will season the eggplant while it is cooking because it was a little bland. I served the dish over rice to capture all the yummy juices.
I also made the Traditional Potato Salad. I really liked the tang that the vinegar gave. It was just enough vinegar to lightly coat the potatoes but it imparted a good flavor. I didn’t know how I would like the Dijon mustard in the sauce since I usually use regular but it was really good. I also didn’t add the celery or the relish. I thought I had celery but it was rather old so I just tossed it. I thought the dish had a good flavor and was even better as leftovers after the flavors blended and soaked into the potatoes. I served it cold.
I hope some of the rest of you will get a chance to try these two recipes and let us know what you think.
Saturday, July 24, 2010
1 lb. spinach or regular fettuccine
2 tsp. olive oil
1 cup chopped yellow onion
4 cloves garlic, minced
1 cup sliced portabella mushroom caps (2-3 caps)
1 cup sliced oyster or cremini mushrooms
1 cup sliced shiitake mushroom caps
1 tsp. dried thyme
1 tsp. dried oregano
1/2 cup sweet or dry Marsala wine
1 cup reduced-sodium chicken broth
2 Tbl. chopped fresh parsley
salt & freshly ground black pepper to taste
1/4 cup freshly grated pecorino romano or Parmesan cheese
- Cook the fettuccini according to the package directions. Drain and set aside.
- While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, until softened, about 3 minutes. Add the mushrooms and cook until softened, 3 to 5 minutes. Add the thyme and oregano and cook 1 minute, until fragrant. Add the Marsala and cook 1 minute. Add the broth and bring to a simmer. Add the fettuccine and toss to combine.
- Remove from the heat, stir in the parsley, and season with salt and pepper. Sprinkle with the Parmesan just before serving.
MIXED CHERRY TOMATO SALAD(p.281)
2 cups halved cherry or grape tomatoes
2 cups halved yellow cherry tomatoes
1/4 cup chopped fresh basil
1 Tbl. red wine vinegar
2 tsp. olive oil
Salt & coarsely ground black pepper to taste
In a medium bowl, combine the tomatoes, basil, vinegar, and oil, tossing to mix. Season with salt and pepper.
Thursday, July 22, 2010
Yuuuuuuuuuummmmmy!!! Thumbs up for these recipes...
Today I made these recipes, and we really enjoyed this dish, I can't believe how tasty and easy to do it is. My husband enjoyed this food so much that he said " I know how much you love me because of this food"... lol.
I'm pretty sure these recipes will become part of our diet :)
I only did one change in the potato salad, that I preferred not to use the pickle relish, because I don't like it that much, and also because it isn't good for my stomach.
This time we took more pictures to share. I hope you enjoy this food as much as we did.
Monday, July 19, 2010
Sunday, July 18, 2010
The first pictures are for the quiche. I changed the recipe a bit. First of all, I did not want something so heavy so I made it crustless. For the filling I used three eggs instead of two and then ironically used up some of the cream from the pasta dish making it nice and fatty. For the filling we used three bell peppers from the garden and left over andouille sausage from the pasta dish. I also put mushrooms on my half. This evening for dinner I just put it in the oven from the fridge and cooked it for 25 minutes. I also used extra cheese but it was 2% milk cheese. This was really good and to copy my mom I made some french bread breadsticks with parmesean and garlic salt. We also served it with an orange julius and cucumber since it was kind of a light meal. Sterling, Max and I really enjoyed it. I would make it again.
Friday, July 16, 2010
Tonight we had the Salad Bar Quiche with Cheddar & Parmesan
and we both thought it was quite good. For the vegetables I used red bell pepper, onion, zucchini, and mushrooms. I chopped the pepper and onion, sliced and quartered the zucchini and sliced the mushrooms and then sauteed them all together in a little olive oil. I also used the spinach listed in the ingredient list. From reading the recipe it doesn’t sound like you need to sautee the veggies first but I was just worried they wouldn’t cook all the way. I also probably ended up using about 3 cups of veggies (before they were sauteed) instead of the 2 cups asked for. The quiche had a good flavor with the oregano and Dijon mustard but you could substitute other spices as well. I made my own pie crust and knew it would take longer than 20 minutes to cook it. I think I ended up cooking the quiche for about 35 to 40 minutes and for part of that time I turned up the temp to 400. One option for faster cooking would be to precook the crust for about 10 minutes first. This is a good, versatile recipe as you can vary the vegetables and spices used. I made some homemade breadsticks and cubed up watermelon to go along with the quiche for our meal. This was a fun recipe to make – I hope you all will get a chance to try it!
Fresh from the oven.
Ready to eat – see, loaded with veggies.
Wednesday, July 14, 2010
Ooooooh Baby! This meal was GOOD! How can you go wrong with heavy cream and sausage:) We had this pasta dish tonight for dinner and it was just a tad hard to stop eating it. The recipe was pretty simple but I did make a few changes. I did not use the whole pound of the penne. I cooked the whole box but only ended up using about 2/3 – it just seemed like too much for the amount of sauce. I used a hot beef link sausage because I had some in the freezer. I also sauteed up some mushrooms and tossed them in – wonderful addition. I don’t know what else to say except it was delicious – try it.
Final dish before serving:
Plated up and ready for dinner:
Sunday, July 11, 2010
Penne with Chorizo & Sweet Peppers in Garlic Cream Sauce
1 pound penne pasta
2 tsp olive oil
4 cloves garlic, minced
2 cups diced chorizo or andouille sausage
2 cups chopped roasted red peppers (from water packed jar)
1 cup heavy cream
salt and freshly ground pepper to taste
1/4 cup freshly grated parmesan cheese
1. cook the pasta according to the package directions. Drain and set aside in a large serving bowl.
2. While pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the sausage and red peppers and cook for 2 minutes, until softened. Reduce the heat to low, add the heavy cream, bring to a simmer, and let simmer for 1 minute.
3. Remove from the heat and season with salt and pepper. Pour over the penne and sprinkle with the Parmesan just before serving.
Salad Bar Quiche with Cheddar & Parmesan (pg 40)
One 9-inch refrigerated pie crust
One 10-ounce package frozen chopped spinach, thawed, drained
well, and squeezed dry.
2 cups chopped mixed fresh or thawed frozen vegetables
1 cup ricotta cheese
1/4 cup shredded mild or sharp Cheddar cheese
1/4 cup milk
2 lg eggs, lightly beaten
2 tsp Dijon mustard
1 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tblsp freshly grated Parmesan cheese
1. Preheat the oven to 375 degrees F.
2. Press the pie crust into the bottom and up the sides of a 9-inch tart pan with a removable bottom or a 9-inch pie pan. Set aside.
3. In a large bowl, combine the spinach, vegetables, ricotta, Cheddar, milk, eggs, mustard, oregano, salt, and pepper. Spoon the filling into the pie crust and sprinkle the Parmesan evenly over the top.
4. Bake until a knife inserted near the center comes out clean and the crust is golden brown, about 20 minute.
Wednesday, July 7, 2010
1 TBSP olive oil
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
1 TBSP chili powder
1 TBSP ground cumin
Chili Con Queso Cream Sauce
1 1/4 cups milk (2% milk fat or higher works ebst)
1 cup shredded Monterey Jack cheese
One 10-ounce package frozen chopped spinach, thawed, drained well, and squeezed dry
One 6-ounce jar chopped pimientos, drained
One 4-ounce can diced green chiles, drained
1. Heat the oil in a large skillet over medium-high heat. Season the chicken all over with salt and pepper. In a small bowl combine the chili powder and cumin; rub into both sides of the chicken. Add the chicken to the hot oil and cook until golden brown, about 2 minutes per side. Remove from the pan and set aside.
2. In the same pan over medium-low heat, combine the sauce ingredients. Bring to a simmer, stirring frequently and simmering until the cheese melts. Return the chicken to the pan and simmer until cooked through, 2 to 5 minutes.
We made this recipe on Sunday and it was really good. We used 2% milk and 2% milk cheese to make the sauce instead of regular cheese. My mom thought this might have prevented it from combining all the way but it was still a really good sauce anyway. I did not have any spinach so that was omitted which was greatly appreciated by Sterling. We served this over some spanish rice that I made with some tomato sauce, garlic and diced green chilis and also had tomatos, avocado, fresh salsa, sour cream and tortilla chips. I would highly recommend this meal and will be making it again. Hopefully soon! I don't have the picture handy but will add it on in a bit.