I've been trying to figure out ways to add variety to the seniors' diets without abdicating taste. Here's a recipe that I made tonight, and seems favorable. Their diet restrictions include soft, well-cooked foods with low fat and low sodium. They also cannot have black, green, or white pepper, seeds of any sort, or skins of tomato or green peppers.
Chicken and Rice (grown-up style)
1 lb chicken breast or tenderloins, sans bones and skins, coarsely chopped
1 can diced, stewed tomatoes
1 small to medium onion
1 medium bell pepper chopped large enough to be picked out later
1/2 tsp salt
1 tbsp extra virgin olive oil
Heat oil to medium in a large skillet, add onions and peppers and saute until softened. Add chicken and salt, and stir occasionally, covering skillet with a lid or piece of foil. When the chicken is no longer visibly pink, add the tomatoes. Continue to stir and watch for about 30-45 minutes.
Meanwhile, prepare the rice.
Bring 1 cup of water, 1 cup of low-fat, lactose-free milk, and 1 tbsp unsalted butter just to a boil. Add 1 cup of white rice and a half teaspoon of salt. Gently simmer until the rice reaches your desired stage of softness.
Serve the chicken over the rice and enjoy! You can adjust the recipe by adding your favorite veggies: Broccoli, snap peas, diced cabbage, potatoes, etc. or substitute spaghetti sauce for the tomatoes.
Tuesday, July 9, 2013
Monday, November 12, 2012
More Chicken for Lickin'
This recipe has been specifically requested by my dad a couple times now. While I like it, it's nice to have his stamp of approval too!
Chicken Lickin'
Preheat your oven to 375*F.
Oil/butter a casserole dish, or line it with foil.
4 chicken breasts, thawed, rinsed and patted dry
2 Tbsp cornstarch
2 Tbsp butter, melted
1/2 cup Miracle Whip or mayonnaise
1/4 cup Parmesan cheese (grated)
1 Tbsp Tandoori seasoning
1/2 tsp onion powder
1 cup cereal (I used gluten-free Honey Corn Chex) crushed
Sprinkle cornstarch over the breasts, and spread evenly. You simply want a light coat so the salad dressing mix will stick to the breast.
Combine Miracle Whip (or mayo) with Parmesan cheese, onion powder, and your pick of a curry seasoning (Tandoori for me). Slather over the chicken breasts - you want a fairly thick coating. Top with the crushed cereal (again, you can use your favorite!), and drizzle with the melted butter.
Bake uncovered for 45 minutes. The juices should run clear, and the fattest part of the meat register 165*F on a thermometer. Let it set for a few minutes while you prepare a side dish. Enjoy!
Chicken Lickin'
Preheat your oven to 375*F.
Oil/butter a casserole dish, or line it with foil.
4 chicken breasts, thawed, rinsed and patted dry
2 Tbsp cornstarch
2 Tbsp butter, melted
1/2 cup Miracle Whip or mayonnaise
1/4 cup Parmesan cheese (grated)
1 Tbsp Tandoori seasoning
1/2 tsp onion powder
1 cup cereal (I used gluten-free Honey Corn Chex) crushed
Sprinkle cornstarch over the breasts, and spread evenly. You simply want a light coat so the salad dressing mix will stick to the breast.
Combine Miracle Whip (or mayo) with Parmesan cheese, onion powder, and your pick of a curry seasoning (Tandoori for me). Slather over the chicken breasts - you want a fairly thick coating. Top with the crushed cereal (again, you can use your favorite!), and drizzle with the melted butter.
Bake uncovered for 45 minutes. The juices should run clear, and the fattest part of the meat register 165*F on a thermometer. Let it set for a few minutes while you prepare a side dish. Enjoy!
Wednesday, October 31, 2012
Haw-island Chicken (GF)
I went to the pantry tonight after having set out some chicken breasts to thaw. I was looking for friends for the chicken and I saw a can of pineapple! YUM!
Haw-Island Chicken
(Made on Hallowe'en with Island fruit!)
2 Tbsp olive oil
1 small red onion, diced
1 small red bell pepper, diced
2 cloves garlic, minced
1/2 inch ginger root, minced
4 chicken breasts, chunked
1 can sliced pineapple (chunks are great too) in juice, reserve the juice
1 Tbsp cornstarch
1 tsp salt, to taste
2 Tbsp Balsamic vinegar
Place a skillet over medium heat and add the oil. When the oil is hot, add the onion and pepper and saute until the onion is translucent. Add the garlic and ginger root, and let everything soften. Add the chunks of breast meat, turning frequently. Take a couple tablespoons of the pineapple juice in a small bowl, and stir in the cornstarch until dissolved. When the chicken loses its pink color, add the remaining pineapple juice and slurry. Cook until the juice thickens and the chicken is done. Serve with warm rice.
Because of dietary restrictions here in our home, I elected to serve the following on the side, but you could just as easily added any or all to the pan as you go: Sriracha pepper sauce, soy sauce, brown sugar and black pepper. Remember, I present this recipe as is - as made in my kitchen it is gluten free. Always check your ingredients for food allergens or other sneaky culprits. Enjoy!
Haw-Island Chicken
(Made on Hallowe'en with Island fruit!)
2 Tbsp olive oil
1 small red onion, diced
1 small red bell pepper, diced
2 cloves garlic, minced
1/2 inch ginger root, minced
4 chicken breasts, chunked
1 can sliced pineapple (chunks are great too) in juice, reserve the juice
1 Tbsp cornstarch
1 tsp salt, to taste
2 Tbsp Balsamic vinegar
Place a skillet over medium heat and add the oil. When the oil is hot, add the onion and pepper and saute until the onion is translucent. Add the garlic and ginger root, and let everything soften. Add the chunks of breast meat, turning frequently. Take a couple tablespoons of the pineapple juice in a small bowl, and stir in the cornstarch until dissolved. When the chicken loses its pink color, add the remaining pineapple juice and slurry. Cook until the juice thickens and the chicken is done. Serve with warm rice.
Because of dietary restrictions here in our home, I elected to serve the following on the side, but you could just as easily added any or all to the pan as you go: Sriracha pepper sauce, soy sauce, brown sugar and black pepper. Remember, I present this recipe as is - as made in my kitchen it is gluten free. Always check your ingredients for food allergens or other sneaky culprits. Enjoy!
Wednesday, October 17, 2012
Unstuffed Cabbage Cassarole
This recipe started based on SkinnyTaste's Kalyn's stuffed cabbage cassarole. Of course, I can't do anything according to a prescribed plan, so I had to change it up. It starts on the stove top and finishes in the oven. Here goes:
Preheat your oven to 350*F and line or grease a lasagna pan.
In one large skillet on medium heat, add:
2 Tbsp olive oil
1 onion (any color you like), chopped
2-3 cloves of garlic, chopped
Saute until the onions are tender. Add:
1/2 head of green cabbage, chopped
1 tsp salt
Saute until the cabbage is halfway cooked.
Meanwhile, in a second pan, brown 1-2 pounds of ground beef, drain and reserve.
To the cabbage, add a can of diced tomatoes, 12-15 ounces spaghetti sauce (I prefer Ragu), 12 ounces water, half a cup of uncooked white rice, 1/4 cup uncooked lentils. I also added a splash of Knorr condensed chicken broth, and a sprinkle of Tandoori seasoning. Stir together and simmer for 5-10 minutes.
Mix the cooked meat into the cabbage mixture, pour into your prepared dish, cover with foil, and put in the oven for 40 minutes. Remove the foil, top with 1/2 to 1 cup of shredded mozzarella cheese, return to the oven for 15-20 minutes, or until the cheese is melted and browned.
There are a million ways to adjust the seasoning to take this to any flavor profile you like. I added Tandoori and chicken stock to beef. Shocking I know, but I'm wild like that. This went over well with the older crowd, and I hope you'll give it a try. This recipe as described is gluten free. Be careful to check the ingredients of anything you use if you have food-sensitive issues.
Enjoy!
~ky
Preheat your oven to 350*F and line or grease a lasagna pan.
In one large skillet on medium heat, add:
2 Tbsp olive oil
1 onion (any color you like), chopped
2-3 cloves of garlic, chopped
Saute until the onions are tender. Add:
1/2 head of green cabbage, chopped
1 tsp salt
Saute until the cabbage is halfway cooked.
Meanwhile, in a second pan, brown 1-2 pounds of ground beef, drain and reserve.
To the cabbage, add a can of diced tomatoes, 12-15 ounces spaghetti sauce (I prefer Ragu), 12 ounces water, half a cup of uncooked white rice, 1/4 cup uncooked lentils. I also added a splash of Knorr condensed chicken broth, and a sprinkle of Tandoori seasoning. Stir together and simmer for 5-10 minutes.
Mix the cooked meat into the cabbage mixture, pour into your prepared dish, cover with foil, and put in the oven for 40 minutes. Remove the foil, top with 1/2 to 1 cup of shredded mozzarella cheese, return to the oven for 15-20 minutes, or until the cheese is melted and browned.
There are a million ways to adjust the seasoning to take this to any flavor profile you like. I added Tandoori and chicken stock to beef. Shocking I know, but I'm wild like that. This went over well with the older crowd, and I hope you'll give it a try. This recipe as described is gluten free. Be careful to check the ingredients of anything you use if you have food-sensitive issues.
Enjoy!
~ky
Friday, September 7, 2012
Finger Lickin' Chicken
Finger Lickin' Chicken
Make three trays for your chicken layers.
Pan 1
3/4 cup cornstarch more or less
Pan 2
1-2 eggs slightly scrambled - add Sriracha if you like a little heat
Pan 3
1 cup Bisquick Gluten-Free baking mix
2 tsp salt
2 tsp paprika, poultry seasoning or tandoori - use your favorite
1 1/2 pounds raw chicken tenderloins, washed and dried
Heat a shallow frying pan to medium with about a half inch of oil. Flick some baking mix into the oil. If it starts to fry immediately, it's ready. If it sinks to the bottom, it needs more heat.
Dip the tenders in cornstarch (I do 2-3 at a time because I don't want to crowd my pan), roll in the egg mixture, then dredge in the baking mix. Dip back in the egg and dredge again in the baking mix. Place gently into the oil and fry about 3 minutes on each side, or until golden. Drain on paper towels, salting them to taste while still hot. You may want to have a warmed plate in the oven if you will be doing a lot of these.
These measurements are very rough - depending on the size and quantity of your chicken, you may need more or less of these ingredients, or an adjustment to cooking time if you're doing whole breasts, etc.
Make three trays for your chicken layers.
Pan 1
3/4 cup cornstarch more or less
Pan 2
1-2 eggs slightly scrambled - add Sriracha if you like a little heat
Pan 3
1 cup Bisquick Gluten-Free baking mix
2 tsp salt
2 tsp paprika, poultry seasoning or tandoori - use your favorite
1 1/2 pounds raw chicken tenderloins, washed and dried
Heat a shallow frying pan to medium with about a half inch of oil. Flick some baking mix into the oil. If it starts to fry immediately, it's ready. If it sinks to the bottom, it needs more heat.
Dip the tenders in cornstarch (I do 2-3 at a time because I don't want to crowd my pan), roll in the egg mixture, then dredge in the baking mix. Dip back in the egg and dredge again in the baking mix. Place gently into the oil and fry about 3 minutes on each side, or until golden. Drain on paper towels, salting them to taste while still hot. You may want to have a warmed plate in the oven if you will be doing a lot of these.
These measurements are very rough - depending on the size and quantity of your chicken, you may need more or less of these ingredients, or an adjustment to cooking time if you're doing whole breasts, etc.
Tuesday, September 6, 2011
Chicken in Mushroom Sauce
This meal came about because we didn't have a lot of components on hand, it was late so we needed something fast, and I didn't feel up to a lot of chopping or manipulating of ingredients. It turned out so well that I know I will be making this again!
Chicken in Mushroom Sauce
2 Tbsp butter
1 shallot, chopped
1 cup brown rice
2 cups water (or broth)
1 tsp salt
Heat a sauce pan, melt the butter, saute the shallots briefly. Add the rice, stir to coat and toast, then add the salt and water. Bring to boil, reduce to simmer and cover, cooking until the rice is tender.
Meanwhile...
4 Tbsp butter
1 red onion, chopped
2 cups sliced mushrooms (baby bellas)
2 chicken breasts, chunked
Aleppo pepper flakes, to taste
salt, pepper, to taste
2 Tbsp cornstarch
1 generous cup of milk (I use fat free)
Melt the butter in a large skillet and saute the onion. Add the mushrooms and chicken, cooking the chicken through. Add salt, pepper and Aleppo flakes - simmer a few minutes. Mix the cornstarch into the cold milk, then add to the pan. Bring to a boil to allow the cornstarch to thicken, then cook until the sauce takes the flavor of the mushrooms. Check and re-season if necessary. Serve over rice.
There are so many ways to take this dish. I want to try adding peas, poblano peppers, use wild rice, the list is never-ending!
Chicken in Mushroom Sauce
2 Tbsp butter
1 shallot, chopped
1 cup brown rice
2 cups water (or broth)
1 tsp salt
Heat a sauce pan, melt the butter, saute the shallots briefly. Add the rice, stir to coat and toast, then add the salt and water. Bring to boil, reduce to simmer and cover, cooking until the rice is tender.
Meanwhile...
4 Tbsp butter
1 red onion, chopped
2 cups sliced mushrooms (baby bellas)
2 chicken breasts, chunked
Aleppo pepper flakes, to taste
salt, pepper, to taste
2 Tbsp cornstarch
1 generous cup of milk (I use fat free)
Melt the butter in a large skillet and saute the onion. Add the mushrooms and chicken, cooking the chicken through. Add salt, pepper and Aleppo flakes - simmer a few minutes. Mix the cornstarch into the cold milk, then add to the pan. Bring to a boil to allow the cornstarch to thicken, then cook until the sauce takes the flavor of the mushrooms. Check and re-season if necessary. Serve over rice.
There are so many ways to take this dish. I want to try adding peas, poblano peppers, use wild rice, the list is never-ending!
Thursday, August 25, 2011
Snappy Noodles
Frozen cod... Rice noodles... Snap peas... Carrots...
See the end result yet? I was at the grocer yesterday, and picked up some GF Teriyaki sauce, Soy sauce and Garlic Red Chili sauce. We had cod in the freezer. The grocer had beautiful sugar snap peas, ginger, and carrots. This is what I did:
Snappy Noodles
Put water on to boil and add rice noodles (medium or linguini width) - cook according to package directions, drain.
Meanwhile
1 cup of carrots, julienned
1 cup of sugar snap peas, de-stringed and cut on bias
1 small red onion, diced
1 inch ginger, minced
3 cloves of garlic, minced
Heat 2-3 Tbsp peanut (or any high-smoking point oil) over medium high heat. Add all vegetables and stir fry until tender crisp. Add cooked, drained noodles, and
2 Tbsp teriyaki sauce (I use La Choy brand because it's gluten free)
1 Tbsp soy sauce
1 Tbsp chili garlic sauce
1 tsp sesame oil
(adjust any of these to your taste)
Toss gently to coat all the noodles and veggies with the seasonings. This was a delicious meal that took little time to prepare. I can see all sorts of adaptations to this recipe just by changing the veggies, adding a protein, etc. This makes a terrific side dish, but certainly can stand alone.
As for the cod - season with Old Bay or teriyaki sauce, place gently in an oiled skillet over medium heat. Cook both sides 3-5 minutes depending on the thickness of you steaks. Serve along side snappy noodles, and a wedge of lemon.
Ciao! ~ky
See the end result yet? I was at the grocer yesterday, and picked up some GF Teriyaki sauce, Soy sauce and Garlic Red Chili sauce. We had cod in the freezer. The grocer had beautiful sugar snap peas, ginger, and carrots. This is what I did:
Snappy Noodles
Put water on to boil and add rice noodles (medium or linguini width) - cook according to package directions, drain.
Meanwhile
1 cup of carrots, julienned
1 cup of sugar snap peas, de-stringed and cut on bias
1 small red onion, diced
1 inch ginger, minced
3 cloves of garlic, minced
Heat 2-3 Tbsp peanut (or any high-smoking point oil) over medium high heat. Add all vegetables and stir fry until tender crisp. Add cooked, drained noodles, and
2 Tbsp teriyaki sauce (I use La Choy brand because it's gluten free)
1 Tbsp soy sauce
1 Tbsp chili garlic sauce
1 tsp sesame oil
(adjust any of these to your taste)
Toss gently to coat all the noodles and veggies with the seasonings. This was a delicious meal that took little time to prepare. I can see all sorts of adaptations to this recipe just by changing the veggies, adding a protein, etc. This makes a terrific side dish, but certainly can stand alone.
As for the cod - season with Old Bay or teriyaki sauce, place gently in an oiled skillet over medium heat. Cook both sides 3-5 minutes depending on the thickness of you steaks. Serve along side snappy noodles, and a wedge of lemon.
Ciao! ~ky
Thursday, April 14, 2011
Sassy Pans
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
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 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!
Wednesday, March 2, 2011
Cheesy Beef Bake with a Twist
I love my cheesy beef bake - you know, the one with browned beef covered with sliced potatoes. It's perfect if you're in a rush, but it's a bit pedantic on the "wow" factor. Here's the stepped up version!
Heat the oven to 350*F, and in a deep-sided oven-safe skillet over medium heat, add:
2 Tbsp olive oil
1 large onion, chopped
1 poblano or mild pepper of your choice, chopped
4 cloves of garlic, chopped
Cook on medium heat until the onion sweetens and the pepper softens. Need to sneak in more veggies? Add finely chopped kale, carrots or spinach and let it melt in.
Add:
4-6 sundried tomatoes (to your taste - don't have? Use tomato paste)
1-3 anchovies (paste or stored in oil - not the tinned kind!)
Chop these, add them to the onions and pepper - give them a little time on medium heat to make friends.
***STOP*** If you stop reading this recipe because of the anchovies, shame on you. Try them! Try just one filet for now. I promise - they do not taste fishy at all! They actually melt into the oil and add a very mild nutty flavor to the dish. Can't do it - then don't! Though someday I hope you will...
Add:
1/4 pound (or more) fresh ground Italian sausage (we use mild - you can use chicken, turkey, whatever)
1/2 pound ground beef
Get in there and get some stress relief - use your potato masher to break the meat into fine bits so the beef and sausage mix well. Sprinkle on your favorite chili powder (Penzey's 3000 for us), smoked paprika, adobo powder, a little salt, some Aleppo or red pepper flakes, and black pepper to your liking.
While this mixture spends some time getting happy, slice up 5-7 medium potatoes. Add a layer of potato slices over the meat, sprinkle with salt and Parmesan or cheddar cheese. Continue to layer the potato, salt, cheese until the pan is full or you're out of potatoes.
Pour 1 can of evaporated (NOT sweeten condensed) milk, or an equal amount of half-and-half, over the whole shootin' match, then slide into that nice warm oven for 45-60 minutes until the potatoes are fork-tender. Serve with a side salad, and voila! Enjoy!
Heat the oven to 350*F, and in a deep-sided oven-safe skillet over medium heat, add:
2 Tbsp olive oil
1 large onion, chopped
1 poblano or mild pepper of your choice, chopped
4 cloves of garlic, chopped
Cook on medium heat until the onion sweetens and the pepper softens. Need to sneak in more veggies? Add finely chopped kale, carrots or spinach and let it melt in.
Add:
4-6 sundried tomatoes (to your taste - don't have? Use tomato paste)
1-3 anchovies (paste or stored in oil - not the tinned kind!)
Chop these, add them to the onions and pepper - give them a little time on medium heat to make friends.
***STOP*** If you stop reading this recipe because of the anchovies, shame on you. Try them! Try just one filet for now. I promise - they do not taste fishy at all! They actually melt into the oil and add a very mild nutty flavor to the dish. Can't do it - then don't! Though someday I hope you will...
Add:
1/4 pound (or more) fresh ground Italian sausage (we use mild - you can use chicken, turkey, whatever)
1/2 pound ground beef
Get in there and get some stress relief - use your potato masher to break the meat into fine bits so the beef and sausage mix well. Sprinkle on your favorite chili powder (Penzey's 3000 for us), smoked paprika, adobo powder, a little salt, some Aleppo or red pepper flakes, and black pepper to your liking.
While this mixture spends some time getting happy, slice up 5-7 medium potatoes. Add a layer of potato slices over the meat, sprinkle with salt and Parmesan or cheddar cheese. Continue to layer the potato, salt, cheese until the pan is full or you're out of potatoes.
Pour 1 can of evaporated (NOT sweeten condensed) milk, or an equal amount of half-and-half, over the whole shootin' match, then slide into that nice warm oven for 45-60 minutes until the potatoes are fork-tender. Serve with a side salad, and voila! Enjoy!
Monday, February 14, 2011
Bullseye Rice
Dancing Wild Rice
1 cup (dry) Lundberg Rice Mix (or similar), cooked to package directions
2 Tbsp butter, melted
2 Tbsp olive oil (I use extra virgin)
1 shallot, chopped
1 poblano pepper, chopped
1/4 cup chopped sundried tomatoes in olive oil
1 package baby portabella mushrooms, chopped
1 tsp garam masala spice blend
salt to taste
Heat oil and butter just to bubbling, add shallot and pepper and saute until tender. Add sundried tomatoes, mushrooms and spice blend. Stir occasionally and let cook until the mushrooms have wilted. Add rice mix and salt to taste.
Bullseye Ribeye
2 aged, thick cut (1.5 inches), ribeye steaks
Olive oil
2 Tbsp butter
salt and pepper
Heat a grill pan on medium high - you want it hot and ready for you. Drizzle olive oil over the steaks, add salt and pepper. Place seasoned side down on your hot grill or grill pan. Leave alone for 6 minutes. Drizzle unseasoned side with oil, salt and pepper. Turn steaks over, and leave for 5 minutes. Remove from heat and let rest for 5 minutes. Tent with foil if desired. Your steaks will be a perfect medium rare. Serve with a pat of butter on each steak, and a generous portion of rice mix on the side.
Day After Breakfast
Tortillas
1/2 cup Masa Harina tortilla mix
add splash of V8 and water for wet portion of instructions
Knead by hand until mixture pulls together. Roll golf-ball-sized dough balls and flatten in tortilla press. Toast for one minute on each side until tender and warm.
Filling
Heat leftover rice mix in a pan, add 2 whole eggs and cheese of your choice. Scoop into fresh tortillas and enjoy! Top with avocado, sour cream, salsa or other condiments of your choice.
1 cup (dry) Lundberg Rice Mix (or similar), cooked to package directions
2 Tbsp butter, melted
2 Tbsp olive oil (I use extra virgin)
1 shallot, chopped
1 poblano pepper, chopped
1/4 cup chopped sundried tomatoes in olive oil
1 package baby portabella mushrooms, chopped
1 tsp garam masala spice blend
salt to taste
Heat oil and butter just to bubbling, add shallot and pepper and saute until tender. Add sundried tomatoes, mushrooms and spice blend. Stir occasionally and let cook until the mushrooms have wilted. Add rice mix and salt to taste.
Bullseye Ribeye
2 aged, thick cut (1.5 inches), ribeye steaks
Olive oil
2 Tbsp butter
salt and pepper
Heat a grill pan on medium high - you want it hot and ready for you. Drizzle olive oil over the steaks, add salt and pepper. Place seasoned side down on your hot grill or grill pan. Leave alone for 6 minutes. Drizzle unseasoned side with oil, salt and pepper. Turn steaks over, and leave for 5 minutes. Remove from heat and let rest for 5 minutes. Tent with foil if desired. Your steaks will be a perfect medium rare. Serve with a pat of butter on each steak, and a generous portion of rice mix on the side.
Day After Breakfast
Tortillas
1/2 cup Masa Harina tortilla mix
add splash of V8 and water for wet portion of instructions
Knead by hand until mixture pulls together. Roll golf-ball-sized dough balls and flatten in tortilla press. Toast for one minute on each side until tender and warm.
Filling
Heat leftover rice mix in a pan, add 2 whole eggs and cheese of your choice. Scoop into fresh tortillas and enjoy! Top with avocado, sour cream, salsa or other condiments of your choice.
Monday, January 10, 2011
Fagioli Ensalada
I love salads. I've created a special recipe to appeal precisely to those with a meatier appetite. On the upside? It's darn tasty! Fagioli is Italian for beans, and ensalada, just like it sounds - salad. Bean Salad. Dress it up or down, it's a great, go-to meal when you're short on time.
Fagioli Ensalada
In a skillet over medium heat, sautee:
1 softball sized onion, chopped
1 red (yellow, orange) bell pepper, chopped (poblano, any mild pepper works)
3 cloves garlic, peeled and chopped
1-3 tomatillos chopped (these are gooseberries, omit if you can't find them)
Add:
1/2 to 1 pound ground beef (include some chorizo sausage if you like)
break up and brown with the sauteed veggies.
Add a tablespoon of your favorite chili seasoning blend (mine is Penzey's 3000) and some powdered Adobo or smoked paprika and crushed red pepper to taste. Then add:
1 15-oz can drained and rinsed kidney beans
1 15-oz can drained and rinsed black beans
1 15-oz can drained and rinsed garbanzo beans (chick peas)
1 12-oz can diced tomatoes with green chilies
1/3 cup of your favorite Italian dressing
Stir together and simmer for 10 mins. Serve with tortilla chips, shredded Romaine lettuce or Napa cabbage, shredded Mexican-blend cheese, chopped fresh cilantro, sour cream, guacamole or avocado, diced fresh tomatoes, and any other suitable condiments. Use the leftovers to make Taco Stew!
Enjoy! ~ky
Fagioli Ensalada
In a skillet over medium heat, sautee:
1 softball sized onion, chopped
1 red (yellow, orange) bell pepper, chopped (poblano, any mild pepper works)
3 cloves garlic, peeled and chopped
1-3 tomatillos chopped (these are gooseberries, omit if you can't find them)
Add:
1/2 to 1 pound ground beef (include some chorizo sausage if you like)
break up and brown with the sauteed veggies.
Add a tablespoon of your favorite chili seasoning blend (mine is Penzey's 3000) and some powdered Adobo or smoked paprika and crushed red pepper to taste. Then add:
1 15-oz can drained and rinsed kidney beans
1 15-oz can drained and rinsed black beans
1 15-oz can drained and rinsed garbanzo beans (chick peas)
1 12-oz can diced tomatoes with green chilies
1/3 cup of your favorite Italian dressing
Stir together and simmer for 10 mins. Serve with tortilla chips, shredded Romaine lettuce or Napa cabbage, shredded Mexican-blend cheese, chopped fresh cilantro, sour cream, guacamole or avocado, diced fresh tomatoes, and any other suitable condiments. Use the leftovers to make Taco Stew!
Enjoy! ~ky
Sunday, August 8, 2010
Eat Your Veggies!!
I came up with a pretty good recipe today. I'm sure it's not a "real" unique creation, but given how much we love summer garden produce, it's unique enough for me!
I can only eat so much fried zucchini, zucchini bread, zucchini pizza...etc. So finding another go-to recipe made me very very happy!
MacMiller's Zuk Soup
In a big pot add:
3 Tbsp extra virgin olive oil
1 whole onion, chunked
6-8 medium zucchinis, chunked
1 red bell pepper, chunked
3-4 stalks of hearts of celery, chunked
(seeing a pattern here?)
4-5 cloves of garlic, smashed
5-7 small golden potatoes (ping pong ball sized), halved
Stir over medium heat and allow everything to gently sweat about 15 minutes.
Then add:
1/3 cup brown rice
1/2 cup dried green pea and lentil mix
Stir just until the oil coats the peas, lentils and rice, then add:
2 quarts (or more) water - just enough to cover everything (can use broth)
2 Tbsp better boullion
2 Tbsp salt
1 Tbsp Italian seasoning mix (recommend Penzey's!)
1 Tbsp dried basil, crushed
1 Tbsp Adobo seasoning
1 Tbsp smoked Paprika
1 Tbsp fresh cracked black pepper
1 Tbsp red pepper flakes (according to taste)
Check salt and add as needed
Cook for 20 minutes until the peas, lentils and rice soften. Strain, reserving the liquid. In batches, carefully puree the strained solids. Add the resulting heavenly grind to the reserved liquid and add:
2 cups milk (any % fat)
1 cup chopped Kale, or other hearty green
Bring almost to a boil, then remove from heat. Let set for15 minutes before serving. Freezable, and useful for moistening meatballs, meat loafs, base for other soups, etc. Serve with dollops of sour cream, mashed avocado, salsa, etc. and crusty bread. Enjoy!
I can only eat so much fried zucchini, zucchini bread, zucchini pizza...etc. So finding another go-to recipe made me very very happy!
{THE Mac Miller}
MacMiller's Zuk Soup
In a big pot add:
3 Tbsp extra virgin olive oil
1 whole onion, chunked
6-8 medium zucchinis, chunked
1 red bell pepper, chunked
3-4 stalks of hearts of celery, chunked
(seeing a pattern here?)
4-5 cloves of garlic, smashed
5-7 small golden potatoes (ping pong ball sized), halved
Stir over medium heat and allow everything to gently sweat about 15 minutes.
Then add:
1/3 cup brown rice
1/2 cup dried green pea and lentil mix
Stir just until the oil coats the peas, lentils and rice, then add:
2 quarts (or more) water - just enough to cover everything (can use broth)
2 Tbsp better boullion
2 Tbsp salt
1 Tbsp Italian seasoning mix (recommend Penzey's!)
1 Tbsp dried basil, crushed
1 Tbsp Adobo seasoning
1 Tbsp smoked Paprika
1 Tbsp fresh cracked black pepper
1 Tbsp red pepper flakes (according to taste)
Check salt and add as needed
Cook for 20 minutes until the peas, lentils and rice soften. Strain, reserving the liquid. In batches, carefully puree the strained solids. Add the resulting heavenly grind to the reserved liquid and add:
2 cups milk (any % fat)
1 cup chopped Kale, or other hearty green
Bring almost to a boil, then remove from heat. Let set for15 minutes before serving. Freezable, and useful for moistening meatballs, meat loafs, base for other soups, etc. Serve with dollops of sour cream, mashed avocado, salsa, etc. and crusty bread. Enjoy!
Tuesday, July 6, 2010
Refried Bean Browns
I'm a sucker for hashbrowns. Seriously - give me some shredded, crisply fried potato patties, some hot sauce or ketchup, and I'm in heaven. I have a million ways to make potato hashbrowns, but I was thinking about classic refried black beans when I tripped over this recipe:
1 tablespoon fresh cilantro, roughly chopped
2 cloves garlic, roughly chopped
1 green onion, roughly chopped
1 15-ounce can black beans, rinsed and drained
1 tsp Penzey's chili 9000 blend
1 chipotle pepper in adobo sauce
1/4 cup Panko bread crumbs
1 egg, scrambled (reduce fat? use just the whites)
Add all ingredients except for the bread crumbs and egg to a food processor or blender. Process until coarsely chopped (I like mine to be partially pureed). You may find a slight spoonful of water or olive oil helps the process along.
Gently mix in the bread crumbs and egg. Form into patties and grill each side about 4 minutes. I love to mix in diced avocado, fresh chopped tomato, cheese...you name it. Just pay attention to the clumping ability of the mix. If needed, add more panko or a sprinkle of any all purpose baking mix (Jiffy, Bisquick, you know). Serve alongside fried eggs, with spicy rice, or in small patties with chips as an appetizer.
1 tablespoon fresh cilantro, roughly chopped
2 cloves garlic, roughly chopped
1 green onion, roughly chopped
1 15-ounce can black beans, rinsed and drained
1 tsp Penzey's chili 9000 blend
1 chipotle pepper in adobo sauce
1/4 cup Panko bread crumbs
1 egg, scrambled (reduce fat? use just the whites)
Add all ingredients except for the bread crumbs and egg to a food processor or blender. Process until coarsely chopped (I like mine to be partially pureed). You may find a slight spoonful of water or olive oil helps the process along.
Gently mix in the bread crumbs and egg. Form into patties and grill each side about 4 minutes. I love to mix in diced avocado, fresh chopped tomato, cheese...you name it. Just pay attention to the clumping ability of the mix. If needed, add more panko or a sprinkle of any all purpose baking mix (Jiffy, Bisquick, you know). Serve alongside fried eggs, with spicy rice, or in small patties with chips as an appetizer.
Monday, April 26, 2010
Tasty Taco Stew
I cannot tell you how yummy this recipe is. I wish I had a scratch and sniff blog! Like most stews, this one gets better tasting as it ages. It also freezes well. Going to a gathering? Cook it, then serve it in a crockpot on low. Use fresh chopped onions, chives, scallions, avocado, or tomatoes and sour cream, shredded cheese and crumbled or whole Tostitos!
Ingredients
2 Tbsp olive oil
1 whole onion, chopped
2-8 cloves of garlic, chopped
2 stalks celery, chopped
2 poblano peppers or similar mild peppers, chopped
1 lb ground beef
1 16-ounce can each: chick peas, black, kidney and white beans, optional: corn or hominy
1 can Rotel style tomatoes
1 can diced tomatoes
1 chipotle pepper with a spoonful of sauce
2 Tbsp Penzey's Chili 3000 seasoning blend
1 Tbsp Pensey's Adobo
2 cups beef stock
Brown ground beef, drain and set aside. In a saucepot, heat olive oil (you can use most oils, I prefer olive oil for it's health benefits) and add the chopped vegetables. Cook until the onions turn translucent. Drain and rinse the beans and corn/hominy. Add the beef and remaining ingredients to the pot and bring to a boil then reduce to simmer. Cover with a lid and let cook 20 minutes.
Tasty Taco Stew
Ingredients
2 Tbsp olive oil
1 whole onion, chopped
2-8 cloves of garlic, chopped
2 stalks celery, chopped
2 poblano peppers or similar mild peppers, chopped
1 lb ground beef
1 16-ounce can each: chick peas, black, kidney and white beans, optional: corn or hominy
1 can Rotel style tomatoes
1 can diced tomatoes
1 chipotle pepper with a spoonful of sauce
2 Tbsp Penzey's Chili 3000 seasoning blend
1 Tbsp Pensey's Adobo
2 cups beef stock
Brown ground beef, drain and set aside. In a saucepot, heat olive oil (you can use most oils, I prefer olive oil for it's health benefits) and add the chopped vegetables. Cook until the onions turn translucent. Drain and rinse the beans and corn/hominy. Add the beef and remaining ingredients to the pot and bring to a boil then reduce to simmer. Cover with a lid and let cook 20 minutes.
Saturday, March 13, 2010
Salmon Patties, just for Robin!
I occasionally post what's for dinner on my facebook page. On this day, I heard from a dear friend from High School. She loves salmon patties - I wish I had known sooner, because I would have given her all the ones I had to eat during those school days! LOL! Now - no disrespect to my Mom, she made great salmon patties. I just didn't have the tastebuds to appreciate them. Good thing my palette grew up! So, in honor of both my Mom, and my friend Robin, I share with you my salmon patty recipe:
Robin's Dreamy Salmon Patties
1/2 Spanish onion, chopped finely
1 poblano pepper, chopped finely
1 stalk of celery, chopped finely
1 teaspoon shallot salt (Penzeys)
1 Tablespoon Chesapeake Bay seasoning (Penzeys)
1/4 cup chopped fresh cilantro leaves
1 Tablespoon Worchestershire sauce
zest of 1 whole lemon
1/4 cup shrimp cocktail or pasta sauce
1 Tablespoon spicy mustard
1/4 cup raw rolled gluten-free oats or Panko breading (more, if you mix is very wet)
1 egg
1 teaspoon (depending on tastes) fresh ground black pepper
1 can drained salmon (wild Alaskan preferred)
Gently mix everything together. Heat about 2 tablespoons olive oil in a saute pan or skillet over medium heat. Form the mix into patties, and gently lay into the pan. Allow to cook for 3-4 minutes then gently turn them over. Takes about 2-3 minutes on the second side. You can double the recipe, and add almost anything to this. I love to add parmesan cheese, or red pepper flakes, depending on what I'm serving with it. Enjoy!
Robin's Dreamy Salmon Patties
1/2 Spanish onion, chopped finely
1 poblano pepper, chopped finely
1 stalk of celery, chopped finely
1 teaspoon shallot salt (Penzeys)
1 Tablespoon Chesapeake Bay seasoning (Penzeys)
1/4 cup chopped fresh cilantro leaves
1 Tablespoon Worchestershire sauce
zest of 1 whole lemon
1/4 cup shrimp cocktail or pasta sauce
1 Tablespoon spicy mustard
1/4 cup raw rolled gluten-free oats or Panko breading (more, if you mix is very wet)
1 egg
1 teaspoon (depending on tastes) fresh ground black pepper
1 can drained salmon (wild Alaskan preferred)
Gently mix everything together. Heat about 2 tablespoons olive oil in a saute pan or skillet over medium heat. Form the mix into patties, and gently lay into the pan. Allow to cook for 3-4 minutes then gently turn them over. Takes about 2-3 minutes on the second side. You can double the recipe, and add almost anything to this. I love to add parmesan cheese, or red pepper flakes, depending on what I'm serving with it. Enjoy!
Monday, February 22, 2010
Avocado Ole!
There's a little Mexican restaurant where I once lived that had the best avocado dip. It wasn't guacamole, and I could literally drink it by the gallon because it was so good! I'm going to try to approximate that recipe based on my tastebud memory:
4 ripe avocados (slight give when you gently squeeze them), seeded
16 ounces sour cream (I use fat free)
1 tablespoon lemon juice
Lemon zest
1/4 cup juice leftover from pickled peppers (I always have this around)
8 ounces cream cheese (fat free, room temperature)
1 teaspoon granulated garlic (or 2 cloves fresh, 1 tablespoon powder)
1 tablespoon celery salt
1 can diced tomatoes with chiles
1 bunch of leaves from cilantro
1/4 to 1/2 red onion
1-2 chipotle peppers with sauce (or 1-2 teaspoons ground red pepper)
Combine all ingredients in a food processor or blender and puree until smooth. Serve with chips, and a margarita on the side. Ole!
4 ripe avocados (slight give when you gently squeeze them), seeded
16 ounces sour cream (I use fat free)
1 tablespoon lemon juice
Lemon zest
1/4 cup juice leftover from pickled peppers (I always have this around)
8 ounces cream cheese (fat free, room temperature)
1 teaspoon granulated garlic (or 2 cloves fresh, 1 tablespoon powder)
1 tablespoon celery salt
1 can diced tomatoes with chiles
1 bunch of leaves from cilantro
1/4 to 1/2 red onion
1-2 chipotle peppers with sauce (or 1-2 teaspoons ground red pepper)
Combine all ingredients in a food processor or blender and puree until smooth. Serve with chips, and a margarita on the side. Ole!
Monday, November 9, 2009
Holy Guacamole!!
I "borrowed" this recipe, and tweaked it for our needs, from http://kraftingwithkaren.blogspot.com/2009/11/how-do-you-eat-doritos.html
Gluten Free Mexican Cassarole
1 lb lean ground meat, browned and rinsed, set aside
2 Tbs olive oil
1 whole onion (any variety) chopped
handful of shredded or chopped carrots
1 stalk celery chopped
1 bell pepper (any color) chopped,, or anaheim or poblano
1 pkg white mushroom caps sliced
Saute these in the oil until soft, add salt and pepper at the end
1 can black or kidney beans, drained and rinsed
1 can golden hominy
1 can diced tomatoes with green chilies, or equal amount fresh salsa
3 Tbs Penzey's 3000 Chili powder
1 Tbs Penzey's Adobo powder
Mix these together with the drained meat, and sauteed veggies.
half a regular sized bag of Tostitos white corn chips (gluten free)
1 cup shredded cheese
Pre-Heat oven to 350
Layer the meat mixture in the bottom of a cassarole dish. Distribute the crushed chips on top. Sprinkle cheese on top of chips. Heat in oven for about 45 minutes. Serve with some fat free sour cream and guacamole (or just slices of fresh avocado sprinkled with lemon juice). I also like it with the chopped avocado mixed in with the meat and baked.
Please let me know how you like this - or how you adapt it for your families! I think it would be great as enchiladas, too!
~ky
Gluten Free Mexican Cassarole
1 lb lean ground meat, browned and rinsed, set aside
2 Tbs olive oil
1 whole onion (any variety) chopped
handful of shredded or chopped carrots
1 stalk celery chopped
1 bell pepper (any color) chopped,, or anaheim or poblano
1 pkg white mushroom caps sliced
Saute these in the oil until soft, add salt and pepper at the end
1 can black or kidney beans, drained and rinsed
1 can golden hominy
1 can diced tomatoes with green chilies, or equal amount fresh salsa
3 Tbs Penzey's 3000 Chili powder
1 Tbs Penzey's Adobo powder
Mix these together with the drained meat, and sauteed veggies.
half a regular sized bag of Tostitos white corn chips (gluten free)
1 cup shredded cheese
Pre-Heat oven to 350
Layer the meat mixture in the bottom of a cassarole dish. Distribute the crushed chips on top. Sprinkle cheese on top of chips. Heat in oven for about 45 minutes. Serve with some fat free sour cream and guacamole (or just slices of fresh avocado sprinkled with lemon juice). I also like it with the chopped avocado mixed in with the meat and baked.
Please let me know how you like this - or how you adapt it for your families! I think it would be great as enchiladas, too!
~ky
Sunday, October 25, 2009
Football Party On!
Here's a classic in our house - we use it as a dip, rolled up and baked as enchiladas, as a topping over crisp oven fries...you get the idea.
Creamy Tacos
1.5 lb ground beef, browned and drained
1 onion, chopped
1 roasted red pepper, chopped
1 can diced tomatoes with green chilies (choose your own heat level)
1 can chili with beans (use your favorite, or leftovers!)
16 oz block Velveeta cheese, cubed
1/2 tsp granulated garlic (or 1 tsp garlic powder)
Combine all ingredients in a crock pot set on low. Heat and stir until melted. Enjoy!
Tip: if you don't like your onions to be a little crispy, add them to the beef while browning to let them soften.
Creamy Tacos
1.5 lb ground beef, browned and drained
1 onion, chopped
1 roasted red pepper, chopped
1 can diced tomatoes with green chilies (choose your own heat level)
1 can chili with beans (use your favorite, or leftovers!)
16 oz block Velveeta cheese, cubed
1/2 tsp granulated garlic (or 1 tsp garlic powder)
Combine all ingredients in a crock pot set on low. Heat and stir until melted. Enjoy!
Tip: if you don't like your onions to be a little crispy, add them to the beef while browning to let them soften.
Monday, October 5, 2009
MmmmmmmEAT!
Yes, we are meatatarians. We like our meat. We try to do fish, chicken, veggies only...but sometimes....sometimes you've just got to have the real deal. Tonight was like that. So...I had an idea. I had an eye of round roast and some bacon...see where this is going? I just sliced off two half-inch thick slices...
Quick Smokey Steak Bites
1/2 pound Eye of Round roast, cut into bite sized pieces
6-8 slices of bacon, enough to match the number of pieces of beef
salt and pepper
toothpicks
Salt and pepper your bite sized pieces of roast. Roll a piece of beef in a piece of bacon and secure with a toothpick. Set aside. When you have all rolled, heat a skillet on medium. When the skillet comes to temperature, place the bacon-wrapped meat into the pan, and let set until the bacon is done on that side. Rotate the meat until the bacon is done on all sides. This should leave the beef around medium doneness. If you would like the meat closer to well done, lower the heat on your skillet to allow slower cooking of the bacon.
Serve with your favorite steak sides (we love garlic mashed potatoes!). Enjoy!
Quick Smokey Steak Bites
1/2 pound Eye of Round roast, cut into bite sized pieces
6-8 slices of bacon, enough to match the number of pieces of beef
salt and pepper
toothpicks
Salt and pepper your bite sized pieces of roast. Roll a piece of beef in a piece of bacon and secure with a toothpick. Set aside. When you have all rolled, heat a skillet on medium. When the skillet comes to temperature, place the bacon-wrapped meat into the pan, and let set until the bacon is done on that side. Rotate the meat until the bacon is done on all sides. This should leave the beef around medium doneness. If you would like the meat closer to well done, lower the heat on your skillet to allow slower cooking of the bacon.
Serve with your favorite steak sides (we love garlic mashed potatoes!). Enjoy!
Subscribe to:
Posts (Atom)
