I love breakfast, I just rarely eat it in the right portion of the day. Getting the diabetes diagnosis was hard to hear, but really reinforced the need to eat regularly. So, I'm dusting off one of the classic things I used to make.
Not-Yo-Average Hashbrowns
(single serving - double, triple, etc. to suit your situation)
1 zucchini squash OR 1 crookneck/ summer/ yellow squash
1 shallot
1 potato
salt & pepper
EVOO (extra virgin olive oil)
2 eggs
Grate the squash, shallot and potato, or julienne chop them, as you prefer, add salt and pepper, and toss them together to mix. Heat a skillet, and add just enough oil to keep your veggies from sticking. I prefer extra virgin olive oil. Add the veggies in clumps so that most of the surface touches the pan - mash it down a little more if you prefer your hashbrowns crispy. Turn the hashbrowns only once. When golden brown (to your liking), remove from the skillet.
Turn the heat down on the skillet, and make your eggs your favorite way. An option I enjoy is scrambling in a couple of eggs just before the hashbrowns are done for a pseudo omelette. Add peppers, cheese, and other things as you like. Enjoy!
Ciao!
~ky
Thursday, April 14, 2011
Thursday, April 7, 2011
Tandoori Chicken Pasta
I love Tandoori chicken, but I don't have a traditional tandoori oven, or the time it takes to make it authentic. Here's my tip and nod to the authentic while providing lots of veg to suit my need for freshness!
Begin with a moderately hot pan, and add:
4 Tbsp butter (don't use margarine)
1/2 red onion, chopped
1/2 red bell pepper, chopped
3-4 cloves fresh garlic, chopped
Saute then add:
1-3 chopped chicken tenders (depending on how many you want to feed)
1 zucchini, chopped
1 summer squash, chopped
1 tsp salt
1 tsp pepper
1 tsp crushed red pepper flakes
1 tsp chipotle powder
1 Tbsp tandoori seasoning (I use Penzey's)
1/3 cup freshly grated Parmesan cheese
Meanwhile, boil salted water and cook an appropriate amount of your favorite pasta. Since Cabana Boy prefers wheat pasta, and I'm gluten free, we cook ours separately. {Hint, we often cook wild rice while the rest is being prepared, and add it rather than pasta.} Drain well and add to the pan. It will absorb some of the flavors, so reseason before serving. Toss it with more fresh Parmesan and serve. Delish!
Begin with a moderately hot pan, and add:
4 Tbsp butter (don't use margarine)
1/2 red onion, chopped
1/2 red bell pepper, chopped
3-4 cloves fresh garlic, chopped
Saute then add:
1-3 chopped chicken tenders (depending on how many you want to feed)
1 zucchini, chopped
1 summer squash, chopped
1 tsp salt
1 tsp pepper
1 tsp crushed red pepper flakes
1 tsp chipotle powder
1 Tbsp tandoori seasoning (I use Penzey's)
1/3 cup freshly grated Parmesan cheese
Meanwhile, boil salted water and cook an appropriate amount of your favorite pasta. Since Cabana Boy prefers wheat pasta, and I'm gluten free, we cook ours separately. {Hint, we often cook wild rice while the rest is being prepared, and add it rather than pasta.} Drain well and add to the pan. It will absorb some of the flavors, so reseason before serving. Toss it with more fresh Parmesan and serve. Delish!
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