Friday, June 29, 2007
Thursday, June 28, 2007
Wednesday, June 27, 2007
Tuesday, June 26, 2007
Monday, June 25, 2007
Thursday, June 21, 2007
Arugula and Ricotta Pesto
3 medium cloves garlic , unpeeled
1/4 cup walnuts
1 cup arugula (packed)
1 cup fresh parsley leaves (packed)
7 tablespoons extra-virgin olive oil
1/3 cup part-skim ricotta cheese
2 tablespoons grated Parmesan cheese
Salt and ground black pepper to taste
Toast garlic in small dry skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool, remove and discard skins. While garlic cools, toast nuts in skillet over medium heat, stirring frequently, until golden and fragrant, 4 to 5 minutes.
Place arugula and parsley in heavy-duty, quart-sized, zipper-lock plastic bag; bruise all leaves with meat pounder.
In workbowl of food processor fitted with steel blade, process garlic, nuts, arugula, parsley, and oil until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl and stir in cheeses; season to taste with salt and pepper.
Wednesday, June 20, 2007
Tuesday, June 19, 2007
Last night I made a couple of recipes from her homemade takeout episode. Teriyaki Chicken Thighs and Soba Noodle-Vegetable Salad. I will note that I cheated and used a whole wheat blend pasta instead of Soba. The grocery store was out. I noticed them at the health food store and almost picked them up, but thought, "Nah, I'll just get them at Meijer. They'll probably be cheaper." But ever since the store remodeled, certain ethnic food items disappeared, specifically the Goya spice blend I use in my red beans and rice.
Anyhow, both the chicken and the noodle salad were good, and the noodle salad got even better overnight in the fridge. I believe the dinner is 9 pts. per serving. Which isn't bad. I consider that a reasonable dinner. As far as being homemade takeout—not so much. There's just something about cheap Chinese takeout that you can't recreate at home.
Monday, June 18, 2007
Wednesday, June 13, 2007
Tuesday, June 12, 2007
Paprika Roast Chicken
1 tbsp paprika
coarse salt and ground pepper
1 boiler/fryer chicken (3.5 to 4 pounds) giblets and liver discarded, and patted dry
1 tbsp oil
Preheat oven to 475°. In a small bowl, mix paprika, 2 tsp salt, and 1/4 tsp pepper. Season chicken cavity with about 1/4 paprika mixture.
Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together, tuck wings under. Rub chicken with oil; sprinkle all over with remaining parika mixture.
Roast until very dark 15-20 minutes. Cover loosely with aluminum foil; continue roasting until instant-read thermometer insterted in the thickest part of the thigh registers 165°, about 30 minutes. Transfer to platter, and cover loosely with foil, let rest 10-15 minutes before serving.
coarse salt and ground pepper
1 tablespoon of oil
2 scallions (green onions), thinly sliced
Using a vegetable peeler, peel half the lemon (avoiding the bitter white pith), thinly slice the peel. Squeeze 2 tbsp juice; set aside.
Bring a large saucepan of salted water to a boil, add orzo and lemon peel. Cook until orzo is al dente, according to package instructions, drain, and return to pot.
Add lemon juice, oil, and scallions. Season with salt and pepper; toss to combine.
Roasted Carrots and Shallots
2 lbs of carrots, cut into 3-inch lengths, thick pieces halved lengthwise
12 ounces shallots (about 10) peeled and halved lengthwise.
2 tbsp olive oil
coarse salt and ground pepper
1/2 c. fresh parsley 2 tbsp fresh lemon juice
Preheat oven to 450°. On a large rimmed backing sheet, toss carrots, shallot and oil, season with salt and pepper. Bake until tender, 30-35 minutes, tossing once half way through. Add parsley and lemon juice; toss to combine.
Saturday, June 9, 2007
2 tsp canola oil
1 1/2 cups chopped red onion, divided
2 cups diced cooked chicken
1 4-ounce can diced green chiles
3 cups purchased medium-hot salsa with chipotles and garlic (from about two 16-ounce jars)
4 cups unsalted tortilla chips
1 cup shredded monterey jack
1/4 cup chopped fresh cilantro
Low fat sour cream
Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large ovenproof skillet. Add 11/4 cups onion; sauté until onion begins to soften, about 5 minutes. Add turkey and chiles; sauté 3 minutes. Stir in salsa; simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in chips. Sprinkle with cheese. Place skillet in oven; bake just until cheese melts, about 5 minutes. Sprinkle with remaining 1/4 cup onion and cilantro; top with sour cream and serve.
Friday, June 8, 2007
Wednesday, June 6, 2007
Tuesday, June 5, 2007
Overall, I have to say I haven't been all that impressed with Everyday Food. It all looks good, but most the recipes are just OK. Nothing spectacular. Up until last night, all I liked from the magazine was the Giant Sugar Cookies.
But I found another I liked. Glazed pork with mango salsa. All it is is a bone-in pork chop with about a tablespoon of adobo sauce spread on it and sprinkled with about 1 tsp of brown sugar. Then you broil until the thickest part of the chop is 155°, about 8-10 minutes. Meanwhile, you dice a mango, 1/2 a small red onion, mince a jalapeno (taking out the seeds and ribs first!) and then mix that together with some lime juice and s&p. The mango salsa isn't shown by the way.
I served it with baby arugula and cucumbers tossed with a dressing made of evoo, red wine vinegar, s&p, honey and cardamom. It was from the same issue as the pork chops. All in all, it's pretty good!
Friday, June 1, 2007
I'm not sure why I didn't think of it sooner, but the Silpat makes perfect roasted potatoes. Usually, no matter how much oil I use, the potatoes always stick to the pan and leave a horrendous mess. Last night I suggested we try using my Silpat (which I use religiously for cookies.. such as the giant, and I mean GIANT sugar cookies I also made last night). It was the greatest idea ever. As you can see, they are perfectly browned, but not burnt, and no potato mess to clean up. Yay!
The potatoes were red skinned potatoes tossed with evoo and s&p, then roasted at 400° for 40 minutes. Then, they are tossed with minced garlic and roasted for 5 more minutes. As a finished touch, tossed with an herb vinaigrette. The recipe is called Roasted Potatoes with Herb Vinaigrette. Go figure.
The steak was a flank steak that was butterflied and filled with thawed frozen spinach mixed with asiago cheese, balsamic vinagar, red pepper flakes, capers, and s&p. You roll it up, tie it with kitchen twine (toothpicks not recommended. Oops.) and then broiled for 8-10 minutes. When done, cover with foil and let rest for 10 minutes. The recipe was just OK. I find flank steak tough and stringy.