From Eating Well
Makes 4 servings (about 1 cup each)
Total Time: 35 minutes
Ingredients:
8 cups 1-inch-thick slices cauliflower (about 1 large head)
2 tbsp extra-virgin olive oil
1 tsp dried marjoram
1/4 tsp salt
Freshly ground pepper to taste
2 tbsp balsamic vinegar
1/2 cup finely shredded Parmesan cheese
Directions:
Preheat oven to 450 degrees F. Toss cauliflower, oil, marjoram, salt and pepper. Roast on a large rimmed baking sheet until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
Jamie
Kentucky
Tuesday, March 11, 2008
Friday, March 7, 2008
Beef and Barley Soup
From Parents.com
Makes: 6 servings
Prep: 15 minutes
Cook: 18 minutes; SLOW COOK 4 hours on HIGH, 7-1/2 hours on LOW
Ingredients:
1 lb. chuck steak, trimmed and cut into 1/2-inch pieces
2 medium-size carrots, cut into 1/2-inch pieces
1 large onion, chopped
10 ounces white mushrooms, thinly sliced
1 Tbs. tomato paste
4 cups low sodium beef broth
1 can (14.5 ounces) petite cut diced tomatoes (such as Del Monte)
3/4 tsp. tried thyme
3/4 cup barley
1/2 tsp. salt
1/2 tsp. black pepper
Directions:
1. In a stovetop safe 5 to 6-quart slow cooker, place bowl over medium-high heat on stove. Add meat and cook for 5 minutes, stirring occasionally, or until browned on all sides; remove with slotted spoon and set aside.
2. Place carrots and onion in slow cooker bowl and cook for 5 minutes, stirring occasionally, or until browned. Add mushrooms and cook for another 7 minutes. Stir in tomato paste and cook for 2 minutes, stirring constantly. Remove bowl from stove and place in slow cooker.
3. Add beef, broth, tomatoes, and 1/2 teaspoon thyme to slow cooker. Cook on HIGH for 4 hours or on LOW for 71/2 hours. Stir in barley for last 50 minutes of cooking time. Stir in remaining 1/4 teaspoon thyme, salt and pepper immediately before serving.
Jamie
Kentucky
Friday, February 29, 2008
Chicken Enchiladas
Ingredients:
4 cooked chicken breasts cut in thin strips or shredded
1 can of cream of chicken soup
1 cup sour cream
1 small can diced green chilies
1/2 can corn, drained
1/2 can black beans, drained and rinsed
10 small flour tortillas
2 cups monterey jack cheese
1 can enchilada sauce
4 cooked chicken breasts cut in thin strips or shredded
1 can of cream of chicken soup
1 cup sour cream
1 small can diced green chilies
1/2 can corn, drained
1/2 can black beans, drained and rinsed
10 small flour tortillas
2 cups monterey jack cheese
1 can enchilada sauce
Instructions:
Mix in a big bowl chicken, cream of chicken soup, sour cream, green chilies, corn, black beans, and one cup of the cheese. Spray a baking dish with Pam. Scoop the enchilada "mix" into a flour tortilla and roll it up and put it in the pan. Repeat 10 times until all of your tortillas are filled and there is no more mix left. If you do have mix left over, pour it on top of the rolled tortillas. Pour enchilada sauce and the other cup of cheese on top of the rolled tortillas. Cook at 400 degrees for 20 minutes uncovered.
Jamie
Kentucky
Jamie
Kentucky
Monday, February 18, 2008
Grilled Salmon with Rosemary
From South Beach Diet
Ingredients:
1 lb salmon
2 tsp extra-virgin olive oil
2 tsp fresh lemon juice
1/4 tsp salt
Pinch freshly ground black pepper
2 cloves garlic, minced
2 tsp fresh rosemary leaves, chopped, or 1 tsp dried, crushed
Fresh rosemary sprigs (optional)
Capers (optional)
Directions:
1) Cut the fish into 4 equal-size portions.
2) Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl.
3) Brush the mixture onto the fish.
4) To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per 1/2" of thickness). If the fish is more than 1" thick, gently turn it halfway through grilling.
5) To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4-6 minutes per 1/2" of thickness. If the fish is more than 1" thick, gently turn it halfway through broiling.
6) To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.
Jamie
Kentucky
Ingredients:
1 lb salmon
2 tsp extra-virgin olive oil
2 tsp fresh lemon juice
1/4 tsp salt
Pinch freshly ground black pepper
2 cloves garlic, minced
2 tsp fresh rosemary leaves, chopped, or 1 tsp dried, crushed
Fresh rosemary sprigs (optional)
Capers (optional)
Directions:
1) Cut the fish into 4 equal-size portions.
2) Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl.
3) Brush the mixture onto the fish.
4) To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per 1/2" of thickness). If the fish is more than 1" thick, gently turn it halfway through grilling.
5) To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4-6 minutes per 1/2" of thickness. If the fish is more than 1" thick, gently turn it halfway through broiling.
6) To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.
Jamie
Kentucky
Sunday, February 17, 2008
Slow Cooker Pot Roast
From Chicago Tribune
Serves 8
Ingredients:
1 cup all-purpose flour
1 tsp salt
freshly ground pepper
2 1/2 to 3 lbs beef chuck roast, trimmed
3 tbsp vegetable oil
1 cup beef broth (chicken broth works as well)
2 tbsp quick-mixing flour, such as Wondra (or all-purpose flour)
8 red potatoes, halved (quartered if larger)
8 small carrots
2 yellow onions, quartered
1/3 cup apple cider vinegar
Directions:
1) Combine the all-purpose flour, salt and pepper in a large resealable plastic bag. Add the meat.
2) Cook, turning occasionally, until browned on all sides, about 15 minutes.
3) Meanwhile, combine the broth and quick-mixing flour in a small bowl, mix until smooth.
4) Transfer the meat to a slow cooker.
5) Arrange the potatoes, carrots and onions on top of the meat; pour in the broth mixture and vinegar.
6) Cover; cook on low unilt the meat is very tender, about 8 hours. Skim off fat.
Note: If you don't have a slow cooker, you can make the stew in a Dutch oven and cook in the oven for about 2 1/2 hours at 325 F.
Jamie
Kentucky
Serves 8
Ingredients:
1 cup all-purpose flour
1 tsp salt
freshly ground pepper
2 1/2 to 3 lbs beef chuck roast, trimmed
3 tbsp vegetable oil
1 cup beef broth (chicken broth works as well)
2 tbsp quick-mixing flour, such as Wondra (or all-purpose flour)
8 red potatoes, halved (quartered if larger)
8 small carrots
2 yellow onions, quartered
1/3 cup apple cider vinegar
Directions:
1) Combine the all-purpose flour, salt and pepper in a large resealable plastic bag. Add the meat.
2) Cook, turning occasionally, until browned on all sides, about 15 minutes.
3) Meanwhile, combine the broth and quick-mixing flour in a small bowl, mix until smooth.
4) Transfer the meat to a slow cooker.
5) Arrange the potatoes, carrots and onions on top of the meat; pour in the broth mixture and vinegar.
6) Cover; cook on low unilt the meat is very tender, about 8 hours. Skim off fat.
Note: If you don't have a slow cooker, you can make the stew in a Dutch oven and cook in the oven for about 2 1/2 hours at 325 F.
Jamie
Kentucky
Thursday, February 7, 2008
Pad Thai with Pork
| From Paula Deen Prep Time: 40 minutes Cook Time: 8 minutes Ease of Preparation: Easy Yield: 4 servings Ingredients:
| |
| Directions: | |
| In a bowl of hot water, soak the dry rice noodles until softened, about 30 to 45 minutes. Drain and set aside.
In a small mixing bowl, whisk the fish sauce, lemon juice and sugar. Set aside. Preheat a wok or large skillet over high heat. Pour in half the peanut oil and heat (but do not bring oil to smoking point). Add pork and cook until cooked through, about 2 minutes. Remove pork and set aside. Reheat wok or skillet and pour in the remaining peanut oil. Add the garlic, crushed red pepper flakes and green onions. Cook until soft and fragrant, about 1 minute. Slowly add the eggs, stirring constantly. Once cooked, add the drained noodles, fish sauce mixture and cooked pork. Toss until combined. Transfer the Pad Thai to a serving platter and top with bean sprouts, peanuts, lime wedges and cilantro leaves. Serve immediately. For an extra kick, you can add Peanut Sauce to your Pad Thai. Jamie | |
Tuesday, February 5, 2008
Chicken and Mushroom Marsala
From Cooking For Engineers
Ingredients:
3 chicken breasts
salt and pepper to taste
4 oz mushrooms, sliced
1 cup sweet marsala cooking wine
4 tbsp heavy cream
Pasta, cooked according to package
Directions:
1. Brine the chicken breasts. Brining is the act of soaking ingredients (in our case, chicken) in water with salt (and sometimes sugar). This soak causes salt to penetrate into the chicken meat and at the same time pulls more water in. The meat becomes more plump and flavorful. Brining a chicken breast prior to cooking makes it much easier to produce a tender, juicy breast. Brine chicken breasts in a plastic bag with 4 cups water with 4 Tbs. table salt for one hour. After an hour, remove the breasts and rinse off the breasts (or they will be too salty).
2. If your chicken breasts are too thick, consider cutting them in half.
3. Salt and pepper the breasts. Heat about 2 tablespoons of oil on medium-high and pan fry the breasts for a few minutes. The exact time depends on the thickeness of the breasts. The breast will change color while it's cooking from pink to white. When the bottom half has changed color, flip the breasts over and cook the raw side of the breast.
4. Cut a hole into the thickest part of a breast and see what color liquid flows out. If the liquid has tints of color and is opaque, then keep cooking the chicken. If the liquid is clear (like oily water), then the chicken breast is done.
5. Remove the fully cooked chicken to a plate and throw the mushrooms into the pan. Don't worry if there are burnt bits of chicken still in the pan because these will help flavor the sauce. If there are any larger chunks of chicken, remove them because they will overcook and become stringy and tough. Spread the mushrooms into a single layer and allow them to cook for a minute.
6. Pour the cup of sweet Marsala wine into the pan a this point and allow it to reduce for a couple minutes. We want it to thicken slightly, but not so much that it coats the back of a spoon.
7. Now pour in four tablespoons heavy cream and mix until integrated.
8. Stir occassionally until this mixture reduces to the point where it will coat the back of a spoon or leave a trail at the bottom of the pan when scraped
9. At this point, reintroduce the breasts and roll them around in the sauce until they have been coated with sauce and have warmed up again.
10. Turn off the heat and move the breasts to a serving tray, covering with mushrooms and sauce. The breast meat should be perfectly tender and juicy while the sauce clings to any available surface.
11. Serve with any type of pasta.
Jamie
Kentucky
Ingredients:
3 chicken breasts
salt and pepper to taste
4 oz mushrooms, sliced
1 cup sweet marsala cooking wine
4 tbsp heavy cream
Pasta, cooked according to package
Directions:
1. Brine the chicken breasts. Brining is the act of soaking ingredients (in our case, chicken) in water with salt (and sometimes sugar). This soak causes salt to penetrate into the chicken meat and at the same time pulls more water in. The meat becomes more plump and flavorful. Brining a chicken breast prior to cooking makes it much easier to produce a tender, juicy breast. Brine chicken breasts in a plastic bag with 4 cups water with 4 Tbs. table salt for one hour. After an hour, remove the breasts and rinse off the breasts (or they will be too salty).
2. If your chicken breasts are too thick, consider cutting them in half.
3. Salt and pepper the breasts. Heat about 2 tablespoons of oil on medium-high and pan fry the breasts for a few minutes. The exact time depends on the thickeness of the breasts. The breast will change color while it's cooking from pink to white. When the bottom half has changed color, flip the breasts over and cook the raw side of the breast.
4. Cut a hole into the thickest part of a breast and see what color liquid flows out. If the liquid has tints of color and is opaque, then keep cooking the chicken. If the liquid is clear (like oily water), then the chicken breast is done.
5. Remove the fully cooked chicken to a plate and throw the mushrooms into the pan. Don't worry if there are burnt bits of chicken still in the pan because these will help flavor the sauce. If there are any larger chunks of chicken, remove them because they will overcook and become stringy and tough. Spread the mushrooms into a single layer and allow them to cook for a minute.
6. Pour the cup of sweet Marsala wine into the pan a this point and allow it to reduce for a couple minutes. We want it to thicken slightly, but not so much that it coats the back of a spoon.
7. Now pour in four tablespoons heavy cream and mix until integrated.
8. Stir occassionally until this mixture reduces to the point where it will coat the back of a spoon or leave a trail at the bottom of the pan when scraped
9. At this point, reintroduce the breasts and roll them around in the sauce until they have been coated with sauce and have warmed up again.
10. Turn off the heat and move the breasts to a serving tray, covering with mushrooms and sauce. The breast meat should be perfectly tender and juicy while the sauce clings to any available surface.
11. Serve with any type of pasta.
Jamie
Kentucky
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