This is a good rollover meal from Money Saving Meals with Sandra Lee:
Ingredients
1/2 cup reduced sodium soy sauce
1/4 cup brown sugar
1 tablespoon chopped garlic
1 (1-inch) piece peeled, fresh ginger, divided use, 1/2 grated the other half thinly sliced
2 pounds skin-on boneless chicken thighs
1 tablespoon canola oil
2 cups conventional white rice
1 teaspoon salt
3 1/2 cups water
2 bunches scallions, ends removed
Directions
In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.
Preheat a grill or grill pan over medium heat.
Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)
In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.
While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe "Chicken Pot Stickers". Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe "Chicken Pot Stickers")
Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.
Ingredients
Reserved chicken, from Chicken Teriyaki recipe
3 scallions, reserved from Chicken Teriyaki recipe, 1 uncooked, 2 grilled
12 round wonton wrappers
1 tablespoon canola oil
2 tablespoons water
1/4 cup reduced sodium soy sauce
1 tablespoon cider vinegar
1 teaspoon sugar
Directions
Chop the chicken into small pieces. Slice the 2 grilled scallions and combine them with the chopped chicken. Slice the uncooked scallion and set aside for garnish.
Put the wrappers onto a clean work surface and put 1 teaspoon of the chicken into the center. Dip a finger into some water and moisten the edges of the wonton. Fold the wrapper over and pinch the edges together, making 3 or 4 pleats. Repeat with remaining ingredients.
Heat a large nonstick skillet with canola oil over medium heat. When the oil is hot, add the wontons in 1 layer. Let cook until the bottoms are browned, about 2 to 3 minutes, then add 2 tablespoons water. Quickly cover and cook until the wrappers are tender, about 3 minutes.
Whisk together the soy sauce, vinegar, sugar, and 2 tablespoons water in a small bowl. Stir until the sugar has dissolved and set aside.
Arrange the pot stickers on a serving platter, garnish with the reserved sliced scallions and serve with the dipping sauce.
One note: I just fried these wontons, I did not try to steam them. I made A LOT and it just made more sense to flip them and fry the whole thing :)
3/21 Rachael Ray's Chicken Ragu:
Ingredients
•Salt
•1 pound whole wheat or whole grain rigatoni or other short-cut pasta
•3 tablespoons extra virgin olive oil (EVOO)
•1/4 pound pancetta (a couple thick slices), cut into fine dice
•1 1/2 pounds chicken thighs, chopped into small, bite-size pieces
•1 medium to large onion, chopped
•1 carrot, peeled
•2-3 sprigs of fresh rosemary, leaves stripped and finely chopped
•1 bay leaf
•2-3 garlic cloves, finely chopped
•Black pepper
•1/2 cup Marsala wine, a couple glugs
•1 can San Marzano tomatoes (28 ounces)
•Grated Parmigiano Reggiano cheese
•A handful of fresh basil leaves, torn
PreparationHeat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente.
In a large skillet, heat 2 tablespoons EVOO over medium-high heat. Brown the pancetta for 3-4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5-6 minutes. Add the onion, rosemary, bay leaf and garlic, season with salt and pepper, then grate the carrot with a box grater directly into the pan and stir in. Cook until the vegetables are soft, 5-6 minutes.
Add the Marsala to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.
Drain the pasta and toss with the chicken ragu and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.
Wednesday, March 9, 2011
Thursday, February 17, 2011
Menu 2/7-2/17
2/7 BLT bowties with almond sauce (http://www.rachaelray.com/recipe.php?recipe_id=3460) (extra cost: pasta, tomatoes, lettuce)
2/8 Meatloaf (extra cost: none! I used beef, broth, potatoes, onion soup mix, and ketchup)
2/9 Meatballs and rice (extra cost: none! I used remaining meatballs and rice mix)
2/10 Brinner (eggs and bacon and toast)
This is where I pretty much ran out of the Angel Food food. Not bad, eh?
2/11 Pizza (total cost: 10.83)
2/12 BBQ Quesadillas (Hungry Girl)
Ingredients:
1 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving
1 wedge The Laughing Cow Light Original Swiss cheese
1 La Tortilla Factory Smart & Delicious Low Carb/High Fiber Large Tortilla
2 oz. cooked skinless lean chicken breast, chopped or shredded
1 tbsp. canned black beans, rinsed and drained
1 tbsp. corn kernels, thawed from frozen
2 tbsp. shredded reduced-fat Mexican-blend cheese
1 tbsp. chopped scallions
Optional dips: salsa, fat-free ranch dressing, additional BBQ sauce
Directions:
In a small bowl, mix BBQ sauce and cheese wedge until blended. Lay tortilla flat and spread BBQ-cheese mixture on one half of the upward-facing side. Top mixture on that half with remaining ingredients and set aside.
Spray a grill or grill pan with nonstick spray and bring to medium-high heat. Place the half-loaded tortilla flat on the grill or grill pan, and cook for 2 minutes. Using a spatula, carefully fold the plain half of the tortilla over the filling and press down lightly to seal. Carefully flip and grill for 3 more minutes, or until both sides are crispy.
2/13 Roast (I made about 5 lbs of roast and potatoes, and I plan to make 3 additional meals out of the remaining meat)
2/14 Sausage and spaghetti (Racheal Ray)
• 1 pound whole wheat spaghetti
• 1 1/2 pounds fresh chicken sausage or Italian hot sausage or Italian sweet sausage
• 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
• 2 cloves garlic, grated or minced
• About 1/4 cup grated onion
• 1 can Italian tomatoes in puree (28 ounces)
• A few leaves of fresh basil, torn
• 1 tablespoon butter
• Freshly grated Parmigiano Reggiano cheese
PREPARATION
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving about 1/2 cup of the pasta cooking water.
While the pasta is working, in a large skillet, place the sausage in a half inch of water and drizzle with EVOO. Bring to a boil, then lower the heat and simmer until cooked through and the water evaporates, 8-10 minutes. Transfer the sausage to a cutting board and slice into thin pieces on the diagonal. Wipe out the pan and return to high heat with another drizzle of EVOO. Add the sausage slices and cook for 2 minutes, shaking the pan occasionally.
While the sausage cooks, place a large skillet over medium heat. Add 2 tablespoons EVOO, two turns of the pan, and the garlic and stir for 1 minute. Stir in the onion for 2 minutes. Remove from the heat. In a blender or food processor, puree the tomatoes. Add to the garlic and onion and season with salt and pepper. Stir in the basil to wilt.
Add the butter to the cooked pasta and toss. Add the tomato sauce and toss again. If the pasta sauce is too thick, add a little of the reserved pasta cooking water to loosen things up a bit. Serve the pasta in bowls and top with the cheese and sausage slices.
2/15 Chili (used remaining Roast beef--Sandra Lee--didn't use sour cream sauce and I added water to make it "soupier")
Ingredients
• 2 tablespoons canola oil
• 1 (3 pound) beef chuck roast, cut into 1/2-inch cubes
• Kosher salt and freshly ground black pepper
• 2 medium onions, chopped
• 1 small jalapeno, chopped
• 1 tablespoon plus 1 teaspoon chile powder, divided
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon chopped garlic
• 1 (28-ounce) can chopped tomatoes, strained, juice reserved
• 1/2 cup sour cream
• 1 teaspoon lime juice
• 1 teaspoon hot sauce
• Special equipment: slow cooker
Directions
Put a large heavy-bottomed skillet over medium-high heat and add the oil. Working in batches, add the beef to the skillet, season with salt and pepper, and cook until it is well browned, 10 to 15 minutes.
To the slow cooker sleeve, add the onions, jalapenos, 1 tablespoon chile powder, cinnamon, red pepper flakes, garlic, and strained tomatoes (reserve the juice). Add the seared beef to the slow cooker. Pour the reserved tomato juice into the skillet, scrape up any browned bits, and pour into the slow cooker. Cover the slow cooker and cook on low for 4 to 6 hours.
In a small bowl, combine the sour cream, remaining 1 teaspoon chile powder, lime juice, and hot sauce and mix until well blended. Keep covered in the refrigerator until the chili is done and ready to serve.
Taste and adjust the seasoning. (Reserve 2 cups for the Round 2 Recipe Beef and Bean Burritos). Serve garnished with the sour cream mixture.
2/16 Brinner again! Toast and bacon :)
2/8 Meatloaf (extra cost: none! I used beef, broth, potatoes, onion soup mix, and ketchup)
2/9 Meatballs and rice (extra cost: none! I used remaining meatballs and rice mix)
2/10 Brinner (eggs and bacon and toast)
This is where I pretty much ran out of the Angel Food food. Not bad, eh?
2/11 Pizza (total cost: 10.83)
2/12 BBQ Quesadillas (Hungry Girl)
Ingredients:
1 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving
1 wedge The Laughing Cow Light Original Swiss cheese
1 La Tortilla Factory Smart & Delicious Low Carb/High Fiber Large Tortilla
2 oz. cooked skinless lean chicken breast, chopped or shredded
1 tbsp. canned black beans, rinsed and drained
1 tbsp. corn kernels, thawed from frozen
2 tbsp. shredded reduced-fat Mexican-blend cheese
1 tbsp. chopped scallions
Optional dips: salsa, fat-free ranch dressing, additional BBQ sauce
Directions:
In a small bowl, mix BBQ sauce and cheese wedge until blended. Lay tortilla flat and spread BBQ-cheese mixture on one half of the upward-facing side. Top mixture on that half with remaining ingredients and set aside.
Spray a grill or grill pan with nonstick spray and bring to medium-high heat. Place the half-loaded tortilla flat on the grill or grill pan, and cook for 2 minutes. Using a spatula, carefully fold the plain half of the tortilla over the filling and press down lightly to seal. Carefully flip and grill for 3 more minutes, or until both sides are crispy.
2/13 Roast (I made about 5 lbs of roast and potatoes, and I plan to make 3 additional meals out of the remaining meat)
2/14 Sausage and spaghetti (Racheal Ray)
• 1 pound whole wheat spaghetti
• 1 1/2 pounds fresh chicken sausage or Italian hot sausage or Italian sweet sausage
• 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
• 2 cloves garlic, grated or minced
• About 1/4 cup grated onion
• 1 can Italian tomatoes in puree (28 ounces)
• A few leaves of fresh basil, torn
• 1 tablespoon butter
• Freshly grated Parmigiano Reggiano cheese
PREPARATION
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving about 1/2 cup of the pasta cooking water.
While the pasta is working, in a large skillet, place the sausage in a half inch of water and drizzle with EVOO. Bring to a boil, then lower the heat and simmer until cooked through and the water evaporates, 8-10 minutes. Transfer the sausage to a cutting board and slice into thin pieces on the diagonal. Wipe out the pan and return to high heat with another drizzle of EVOO. Add the sausage slices and cook for 2 minutes, shaking the pan occasionally.
While the sausage cooks, place a large skillet over medium heat. Add 2 tablespoons EVOO, two turns of the pan, and the garlic and stir for 1 minute. Stir in the onion for 2 minutes. Remove from the heat. In a blender or food processor, puree the tomatoes. Add to the garlic and onion and season with salt and pepper. Stir in the basil to wilt.
Add the butter to the cooked pasta and toss. Add the tomato sauce and toss again. If the pasta sauce is too thick, add a little of the reserved pasta cooking water to loosen things up a bit. Serve the pasta in bowls and top with the cheese and sausage slices.
2/15 Chili (used remaining Roast beef--Sandra Lee--didn't use sour cream sauce and I added water to make it "soupier")
Ingredients
• 2 tablespoons canola oil
• 1 (3 pound) beef chuck roast, cut into 1/2-inch cubes
• Kosher salt and freshly ground black pepper
• 2 medium onions, chopped
• 1 small jalapeno, chopped
• 1 tablespoon plus 1 teaspoon chile powder, divided
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon chopped garlic
• 1 (28-ounce) can chopped tomatoes, strained, juice reserved
• 1/2 cup sour cream
• 1 teaspoon lime juice
• 1 teaspoon hot sauce
• Special equipment: slow cooker
Directions
Put a large heavy-bottomed skillet over medium-high heat and add the oil. Working in batches, add the beef to the skillet, season with salt and pepper, and cook until it is well browned, 10 to 15 minutes.
To the slow cooker sleeve, add the onions, jalapenos, 1 tablespoon chile powder, cinnamon, red pepper flakes, garlic, and strained tomatoes (reserve the juice). Add the seared beef to the slow cooker. Pour the reserved tomato juice into the skillet, scrape up any browned bits, and pour into the slow cooker. Cover the slow cooker and cook on low for 4 to 6 hours.
In a small bowl, combine the sour cream, remaining 1 teaspoon chile powder, lime juice, and hot sauce and mix until well blended. Keep covered in the refrigerator until the chili is done and ready to serve.
Taste and adjust the seasoning. (Reserve 2 cups for the Round 2 Recipe Beef and Bean Burritos). Serve garnished with the sour cream mixture.
2/16 Brinner again! Toast and bacon :)
Monday, February 7, 2011
Angel Food Ministries
So of course I have been remiss. The holidays were brutal and I did not stay on track like I wanted to. Recently, I learned about http://www.angelfoodministries.com/. You do not have to have a certain income to obtain groceries through this ministry. I bought a $31 box, and I am going to see how many meals I can make and at what additional cost. I am already pretty pumped about it so far! Here is what is included for that price:
1.5 lbs. Choice Beef Netted Roast with Pop-up Timer
2.5 lbs. IQF Split Chicken Breast (Resealable Bag)
2 lbs. Breaded Chicken Breast Assorted Pieces
1.5 lbs.Fully-Cooked Meatballs
2 lbs. Fully-Cooked Minestrone Soup
1 lb. Lean Ground Beef
1 lb. Sweet Italian Sausage
1 lb. Yellow Squash & Zucchini
1 lb. Sugar Snap Peas & Carrots
5 lbs. Waffle Fries
6.9 oz. Beef-Flavored Rice & Vermicelli
1 lb. Pasta
25 oz. Pasta Sauce
1 lb. Northern Dry Beans
18 oz. Quick Oatmeal
32 oz. Shelf-Stable Milk
1 Dozen Eggs
1 Dessert
Sausage and beans aside, because I do not cook with pork and I don't have the first clue what to do with dry beans!
I picked up the groceries Saturday, January 29th. My menu so far:
1/29 Minestrone soup
1/30 Spaghetti and meatballs
1/31 Chicken in Orange sauce (http://www.rachaelrayshow.com/food/recipes/chicken-and-broccolini-orange-sauce/?utm_source=top10july&emc=lm&m=1377001&l=6&v=914495) (extra cost: broccoli, orange marmalade, chicken stock, rice, soy sauce)
2/1 Spring Chicken (http://www.rachaelrayshow.com/food/recipes/spring-chicken-meat-sauce-and-papardelle/?utm_source=top10july&emc=lm&m=1377001&l=22&v=914495) (Extra cost: pasta, veggies, tomato paste)
2/2 Roast (cooked in crock pot. extra cost: potatoes, beef stock, onion soup mix)
2/3 Bacon and eggs and toast (Addtional cost: bacon and bread)
2/4 Dinner meeting for hubby--FREE!!!
2/5 Oatmeal and pancakes (extra cost: pancake mix and blueberries)
2/6 Lunch: church function; dinner: Super Bowl party--FREE!!!
Tonight's menu is Bowties (http://www.rachaelray.com/recipe.php?recipe_id=3460) (Additional cost: pasta, almonds, tomatoes, lettuce). I still have meat/food for: a meatloaf with mashed potatoes and veggies, meatballs and the rice mix and veggies. I am pretty sure this puts me at only about $20 extra dollars in additional costs for going on 2 weeks of dinners! Awesome!
1.5 lbs. Choice Beef Netted Roast with Pop-up Timer
2.5 lbs. IQF Split Chicken Breast (Resealable Bag)
2 lbs. Breaded Chicken Breast Assorted Pieces
1.5 lbs.Fully-Cooked Meatballs
2 lbs. Fully-Cooked Minestrone Soup
1 lb. Lean Ground Beef
1 lb. Sweet Italian Sausage
1 lb. Yellow Squash & Zucchini
1 lb. Sugar Snap Peas & Carrots
5 lbs. Waffle Fries
6.9 oz. Beef-Flavored Rice & Vermicelli
1 lb. Pasta
25 oz. Pasta Sauce
1 lb. Northern Dry Beans
18 oz. Quick Oatmeal
32 oz. Shelf-Stable Milk
1 Dozen Eggs
1 Dessert
Sausage and beans aside, because I do not cook with pork and I don't have the first clue what to do with dry beans!
I picked up the groceries Saturday, January 29th. My menu so far:
1/29 Minestrone soup
1/30 Spaghetti and meatballs
1/31 Chicken in Orange sauce (http://www.rachaelrayshow.com/food/recipes/chicken-and-broccolini-orange-sauce/?utm_source=top10july&emc=lm&m=1377001&l=6&v=914495) (extra cost: broccoli, orange marmalade, chicken stock, rice, soy sauce)
2/1 Spring Chicken (http://www.rachaelrayshow.com/food/recipes/spring-chicken-meat-sauce-and-papardelle/?utm_source=top10july&emc=lm&m=1377001&l=22&v=914495) (Extra cost: pasta, veggies, tomato paste)
2/2 Roast (cooked in crock pot. extra cost: potatoes, beef stock, onion soup mix)
2/3 Bacon and eggs and toast (Addtional cost: bacon and bread)
2/4 Dinner meeting for hubby--FREE!!!
2/5 Oatmeal and pancakes (extra cost: pancake mix and blueberries)
2/6 Lunch: church function; dinner: Super Bowl party--FREE!!!
Tonight's menu is Bowties (http://www.rachaelray.com/recipe.php?recipe_id=3460) (Additional cost: pasta, almonds, tomatoes, lettuce). I still have meat/food for: a meatloaf with mashed potatoes and veggies, meatballs and the rice mix and veggies. I am pretty sure this puts me at only about $20 extra dollars in additional costs for going on 2 weeks of dinners! Awesome!
Thursday, October 21, 2010
Thursday 10/21 "Chicken and Roasted Potatoes"
Quick Fix with Robin Miller
Ingredients
• Cooking spray
• 1 pound boneless skinless chicken breasts
• 1 cup diced onion
• 2 to 3 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 1 tablespoon molasses
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup pitted and sliced Greek olives, such as kalamata
Directions
Preheat oven to 400 degrees F.
Coat a large roasting pan with cooking spray.
In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat.
Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 30 to 35 minutes, until chicken is cooked through.
Ingredients
• 6 to 8 small red potatoes, quartered into 1/2-inch pieces
• 1 tablespoon olive oil or garlic-flavored olive oil
• 1 tablespoon minced fresh rosemary leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees F.
Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.
Ingredients
• 1 pound fresh asparagus spears, tough ends trimmed and discarded
• 4 scallions, root end trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees F.
Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender. Wrap individual portions of asparagus with scallion to tie into bundles.
The verdict: This takes some prep time but once you get it in the oven, you are good to go. I cooked it all together--the chicken in one pan and the veggies in the other. It was very delcious and everyone loved it!
Ingredients
• Cooking spray
• 1 pound boneless skinless chicken breasts
• 1 cup diced onion
• 2 to 3 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 1 tablespoon molasses
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup pitted and sliced Greek olives, such as kalamata
Directions
Preheat oven to 400 degrees F.
Coat a large roasting pan with cooking spray.
In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat.
Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 30 to 35 minutes, until chicken is cooked through.
Ingredients
• 6 to 8 small red potatoes, quartered into 1/2-inch pieces
• 1 tablespoon olive oil or garlic-flavored olive oil
• 1 tablespoon minced fresh rosemary leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees F.
Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.
Ingredients
• 1 pound fresh asparagus spears, tough ends trimmed and discarded
• 4 scallions, root end trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees F.
Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender. Wrap individual portions of asparagus with scallion to tie into bundles.
The verdict: This takes some prep time but once you get it in the oven, you are good to go. I cooked it all together--the chicken in one pan and the veggies in the other. It was very delcious and everyone loved it!
Wednesday 10/20 "Whatever is in the house"
We got home very late after celebrating a friend's birthday with cake and ice cream. I made an omelet with salsa and some toast. Go me!
Tuesday 10/19 "Frittata"
Rachael Ray
5 eggs
• 2 tablespoons flat leaf parsley, chopped
• 1/2 cup grated Parmigiano Reggiano cheese
• 1/4 cup heavy cream
• Salt and pepper
• 2 small zucchini
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 leeks, thinly sliced and washed
• 2 tablespoons butter, melted
PREPARATION
Pre-heat the oven to 400ºF.
In a medium size bowl, whisk together the eggs, parsley, Parmigiano Reggiano cheese, cream and some salt and pepper. Set aside.
Trim the zucchini ends and grate each one lengthwise over a box grater to take the flesh off without pulling out any of the seeds. Place a medium size skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Sauté the leeks and zucchini until tender, about 5 minutes. Season with salt and pepper.
Baste the inside of each cup of a six-cup muffin pan with some melted butter. Divide the leek mixture between the six cups. Push the mixture into the bottom and up the sides of each cup to form a “nest”. Divide the egg mixture between the six cups, pouring it directly into each nest. Bake until the eggs are set and puffed, 8-10 minutes.
Let set a minute before removing. Serve warm.
The verdict: This was so yummy! The leeks and zucchini added such a great flavor! Big hit with the whole house!
5 eggs
• 2 tablespoons flat leaf parsley, chopped
• 1/2 cup grated Parmigiano Reggiano cheese
• 1/4 cup heavy cream
• Salt and pepper
• 2 small zucchini
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 leeks, thinly sliced and washed
• 2 tablespoons butter, melted
PREPARATION
Pre-heat the oven to 400ºF.
In a medium size bowl, whisk together the eggs, parsley, Parmigiano Reggiano cheese, cream and some salt and pepper. Set aside.
Trim the zucchini ends and grate each one lengthwise over a box grater to take the flesh off without pulling out any of the seeds. Place a medium size skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Sauté the leeks and zucchini until tender, about 5 minutes. Season with salt and pepper.
Baste the inside of each cup of a six-cup muffin pan with some melted butter. Divide the leek mixture between the six cups. Push the mixture into the bottom and up the sides of each cup to form a “nest”. Divide the egg mixture between the six cups, pouring it directly into each nest. Bake until the eggs are set and puffed, 8-10 minutes.
Let set a minute before removing. Serve warm.
The verdict: This was so yummy! The leeks and zucchini added such a great flavor! Big hit with the whole house!
Monday, October 18, 2010
Monday 10/18 "Chicken Divan"
Rachael Ray classic
Ingredients
• For the cream of mushroom sauce:
• 1 tablespoon EVOO – Extra Virgin Olive Oil, 1 turn of the pan
• 2 tablespoons butter, plus additional to coat dish
• 12 button mushrooms, brushed off with a damp towel and chopped
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup whole milk or cream
• 1/8 teaspoon nutmeg, freshly grated or ground
• Salt and pepper
• Casserole
• 1 pound broccoli florets
• 1 pound extra wide egg noodles
• 2 tablespoons EVOO – Extra Virgin Olive Oil, 2 turns of the pan
• 1 shallot, thinly sliced
• 1 pound chicken tenders, diced
• 1 tablespoon fresh thyme, about 4 sprigs, finely chopped
• 1/3 cup dry white wine, eyeball it or chicken stock
• 3/4 pound Gruyere or Swiss Emmentaler cheese, shredded
• 3 tablespoons chives, 12 to 15 blades, chopped
Preparation
Bring a large pot of water to a boil for the broccoli and egg noodles. Preheat a broiler.
To make the mushroom sauce, heat a medium-size sauce pot over medium heat. Add EVOO and the butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in the flour and cook for 1 minute. Whisk in the chicken stock and bring up to a bubble, then stir in the whole milk or cream. Reduce the heat to low and gently simmer. Season sauce with nutmeg, salt and pepper.
Cook broccoli florets in salted boiling water for 5 minutes, then sift out and reserve (don’t drain the water). Drop the egg noodles into the same boiling water and cook to al dente according to package directions. Drain the noodles and return them to the hot pot. Add the creamy sauce to the pot and toss the noodles to coat in the sauce.
To prepare the casserole, heat a nonstick skillet over medium-high heat. Add the 2 tablespoons of EVOO, then the shallots. Cook for 1 minute and add the chicken to the skillet. Cook until lightly browned all over and firm, 6-7 minutes. Season with the thyme, salt and pepper. Deglaze the pan with the wine or stock, reduce the heat to medium-low and let the liquid cook off.
To assemble, lightly coat a casserole dish with butter then transfer the cream-of-mushroom noodles to the dish and top with the chicken, then the cooked broccoli and finally the shredded cheese. Place under the broiler until cheese is melted and bubbly, and golden brown at the edges. Garnish with chives and serve.
The verdict: This was just for my husband and I. We liked it, and we had leftovers.
Ingredients
• For the cream of mushroom sauce:
• 1 tablespoon EVOO – Extra Virgin Olive Oil, 1 turn of the pan
• 2 tablespoons butter, plus additional to coat dish
• 12 button mushrooms, brushed off with a damp towel and chopped
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup whole milk or cream
• 1/8 teaspoon nutmeg, freshly grated or ground
• Salt and pepper
• Casserole
• 1 pound broccoli florets
• 1 pound extra wide egg noodles
• 2 tablespoons EVOO – Extra Virgin Olive Oil, 2 turns of the pan
• 1 shallot, thinly sliced
• 1 pound chicken tenders, diced
• 1 tablespoon fresh thyme, about 4 sprigs, finely chopped
• 1/3 cup dry white wine, eyeball it or chicken stock
• 3/4 pound Gruyere or Swiss Emmentaler cheese, shredded
• 3 tablespoons chives, 12 to 15 blades, chopped
Preparation
Bring a large pot of water to a boil for the broccoli and egg noodles. Preheat a broiler.
To make the mushroom sauce, heat a medium-size sauce pot over medium heat. Add EVOO and the butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in the flour and cook for 1 minute. Whisk in the chicken stock and bring up to a bubble, then stir in the whole milk or cream. Reduce the heat to low and gently simmer. Season sauce with nutmeg, salt and pepper.
Cook broccoli florets in salted boiling water for 5 minutes, then sift out and reserve (don’t drain the water). Drop the egg noodles into the same boiling water and cook to al dente according to package directions. Drain the noodles and return them to the hot pot. Add the creamy sauce to the pot and toss the noodles to coat in the sauce.
To prepare the casserole, heat a nonstick skillet over medium-high heat. Add the 2 tablespoons of EVOO, then the shallots. Cook for 1 minute and add the chicken to the skillet. Cook until lightly browned all over and firm, 6-7 minutes. Season with the thyme, salt and pepper. Deglaze the pan with the wine or stock, reduce the heat to medium-low and let the liquid cook off.
To assemble, lightly coat a casserole dish with butter then transfer the cream-of-mushroom noodles to the dish and top with the chicken, then the cooked broccoli and finally the shredded cheese. Place under the broiler until cheese is melted and bubbly, and golden brown at the edges. Garnish with chives and serve.
The verdict: This was just for my husband and I. We liked it, and we had leftovers.
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