eve11: (foodie_ingredients)
This was a "wing-it" recipe to use some stuff in the fridge, but it came out well so I will standardize it.

Should make 8-10 enchiladas. I can attest from tonight that the filling also makes a really good dip for chips too.
Crock pot chicken enchiladas (finished in the oven) )
eve11: (chance)
I forgot I was supposed to make things like ham and potatoes today and instead planned for and made pork rib stir-fry. Also, after fighting the urge all day long, I gave in and made a chocolate cake. I made it gluten free so I can share it with all of my co-workers, and I think it came out pretty good.

ETA: now with two options! Nuts and caramel, or peanut butter


recipe )

Now I'm off to make some chocolate chip cookies since D isn't much of a fan of gluten free stuff (he can taste the difference; me, maybe I could if they were set next to each other, but as long as the consistency's right I don't really taste much difference. Like those people who can or can't tell between diet & regular soda I guess).
eve11: (foodie_ingredients)
This was a "wing it" recipe because we had leftovers from Valentine's day. I didn't measure anything, but it came out pretty good anyway. The immersion blender is pretty necessary for the consistency to come out right though.

Cream of Asparagus soup )
eve11: (Default)
Today's recipe brought to you by "Neither of us have any desire to leave the house & go grocery shopping."

Most measurements approximate.

Minestrone )
eve11: (foodie! mmmm...sushi)
I get bento lunch/dinner boxes from Little Asia across the street from work. You get a sushi roll, miso soup, two deep fried shrimp balls, AND rice and an entree. I almost never eat the rice and entree at the same time. I got chicken curry last time and had lots of leftovers.

Most of the chicken curry is actually not chicken, but is just lots and lots and lots of onion, and some carrots. So tonight I had leftover curry onions and carrots, and some frozen mahi mahi. I took some almonds (1/4 cup?) and smashed them up with a mallet, added about 3oz falafel mix, 2 oz italian bread crumbs and mixed it together with 1 tbsp extra virgin olive oil, then coated the fish; I kind of had to be careful b/c the almonds didn't stick all that well but it was well enough. I greased the bottom of an 8x8 pan, spread the onions and carrots underneath, and put the 3 mahi mahi filets on top (little filets, maybe 4oz apiece). Baked at 400 for about 24 minutes. It turned out really good! Now I'm wondering what the sushi shop puts in its curry chicken recipe.
eve11: (Default)
Ingredients:

about 10-15 bite-sized medley potatoes (little potatoes mixture of tan, red and purple)
1/2 a large vidalia sweet onion sliced into circles
1 BIG zucchini, probably 2 or maybe even 3 small ones.
7 boneless skinless chicken tenders (approx. 1 lb)
some red and orange peppers, sliced
Fresh spinach
panko bread crumbs
butter (1 or 2 pats, softened)
garlic and basil to taste (I used the kinds from squeeze tubes)
mozzarella cheese
2 tbsp (approx) extra virgin olive oil
italian grill seasoning/dressing for chicken and zucchini (I used cracked peppercorn chicken seasoning sauce I had)

Directions

Preheat oven to 350 degrees. Slice zucchinis lengthwise (skin on) into approximately 1/4 inch thick slabs (I had to cut the monster zucchini in half in the middle and still got like 3.5 to 4 inch planks out of it, a ton of them). Toss zucchini planks in mixture of olive oil and italian dressing/seasoning until coated. Preheat grill to low heat and brush with olive oil so zucchini doesn't stick (it might anyway). Grill zucchini planks for about 5 minutes per side on low until they get grill marks and start to get some char and good color. Take off the heat and set aside.

Using some cling wrap and a kitchen mallet, flatten the chicken tenders out so they are about 1/3 inch thick. You don't need to flatten them so much you destroy them, just so the thick tops are as thin as the tapered ends. Toss in more of the peppercorn/olive oil mix.

Slice up potatoes lengthwise into about 4 slices per little potato. Spread butter, garlic and basil all mixed together on the bottom of a medium sized casserole dish (I think my medium sized one is about 10 by 5?). Toss potatoes in this until coated and then spread them out for the bottom layer of the not-lasagna. Any leftover potatoes can go along the sides of the dish; they will cook. Add a layer of the cut onions, and then a layer of the zucchini planks. Then put the chicken tenders in, and sprinkle with a layer (not a thick one but more than just a dusting) of some panko bread crumbs. Add peppers and final layer of zucchini. Layer spinach on top and then sprinkle the top with more bread crumbs and mozzarella cheese. Bake covered with foil for 25 minutes, and then up the heat to 375 and bake for another 25 minutes or so until the cheese is melted, the potatoes are soft and the chicken is cooked. Slice and serve like a lasanga but it won't exactly stay together as well due to lack of cheese.

You might also try covering the top with some kind of marinara sauce or pizza sauce. I cooked it just with the butter at the bottom and the grill seasonings for the flavors but served it with a side of buttered Italian bread and warm pizza sauce and/or Ranch dressing, and that tasted pretty good.
eve11: (Default)
Trying a kind of chicken and grilled vegetable bake. D's co-worker gave us a massive zucchini and so I sliced it and grilled it and am kind of using it as a substitute for lasagna noodles in a non-lasagna. We'll see how it turns out; I hope it is edible. If it is, I'll post the whole recipe.
eve11: (Default)
Having tackled Cole Slaw in my quest for good barbecue sides, next is the search for a good green bean recipe.

Here is one that I tried the other day that came out really well, adapted from a recipe on the back of a bag of frozen turnip greens.

1/2 package frozen chopped turnip greens (approx 2 cups)
1 14.5 oz can low sodium chicken broth
1 14.5 oz can of green beans, drained
1/3 cup vidalia onion, diced
1 5.5 oz can of V8 juice (well that's what I had, the recipe called for tomato juice)
1 tbsp butter
hot sauce to taste

Put frozen turnip greens in a medium sized pot and add chicken broth, plus enough water to cover. Bring to a boil, boil three minutes, then lower heat to a simmer, cover and cook for 25 minutes. Drain, retaining the broth if you would like for flavoring (I used it to make rice today and it was really good). Sautee onion and butter in a pan on medium heat until translucent. Add green beans and cook until heated through. Add drained greens, tomato/V8 juice and hot sauce, and simmer until the liquid is absorbed and the mixture is warmed through. Serve.

Despite what may look like large amounts of tomato juice, the result doesn't look tomato-y or soupy at all; it gets absorbed into the greenery and just kinda gives a bit of a background zing of flavor. Anyway these were really good; maybe not quite barbecue since they don't use bacon fat or whatever one uses for that kind of thing, but they went really well with the barbecue chicken and cole slaw we had last night, and today the leftovers went really well mixed in with rice that was cooked with the retained broth, and the rest of the barbecue chicken.
eve11: (Default)
I'm not much of a fan of Bobby Flay as a personality, but this cole slaw is really awesome, with a few minute changes and simplifications that I use:




1 16oz. bag of shredded cole slaw cabbage mix
1 Tbsp sour cream
1 Tbsp white vinegar
3 oz. mayonnaise
1 tsp dry mustard
1 Tbsp sugar
1/2 tsp celery salt
1/2 Tbsp grated vidalia onion
pinch salt and a generous few cranks of fresh ground black pepper

Mix all sauce ingredients in a big bowl and then toss cabbage to coat.

The big difference is that I halve the recipe and use a pre-made bag of stuff, and then I also halve what he calls for in celery salt and grated onion. I use the teensiest grater size for the onion (the kind you use to shred parmesan cheese) so it's pretty potent when it goes in mostly as juice and pulp, and half of a tablespoon is plenty to give it some kick.

I Just made this to go with leftover barbecue pulled pork I got at the default PA chain restaurant yesterday. I ate half of what they gave me as a single platter yesterday for dinner and today used the rest plus the cole slaw to make pulled pork sandwiches for both me and D. So, $11 well spent I suppose :)
eve11: (moon_sign)
I bought some mini phyllo dough shells and experimented with some holiday recipes. I made mini orange-guava cheesecakes and also mini chocolate-cream cheese puffs with candied almonds.

Recipes below!

Mini Orange-Guava Cheesecakes )

Candied Almonds )

Mini Chocolate Cream Cheese Puffs with Candied Almonds )
eve11: (Default)
This was a "wing it" recipe. We had ground pork we had to use, and D. suggested some kind of spaghetti and I am trying not to eat starch, carbs, and processed flour and stuff (I know, I know, thanksgiving is going to RUIN that), and as I was driving home I thought, "well, my grandmother uses ground pork when she makes filled cabbage, I bet we could do stuffed peppers pretty well, and relatively low-carb."

I modified the meatball recipe I learned a few months back for the filling. Anyway, they turned out really well! So here is my recipe, so I don't forget it. Um, all measurements are approximate. I went with the option of not browning anything before cooking. It was pretty easy to do it that way and they came out pretty well.

Stuffed peppers )
eve11: (foodie! mmmm...sushi)
Right, trying this mixture boiling with the rice for our salmon (which D is trying to grill in the midst of a thunderstorm):

one half-pinch black pepper
one pinch paprika
one pinch garlic powder
about 20 or so sprigs of saffron
a shaking of salt
One sundried tomato piece, cut up small

It smells good: I hope that I put enough spices in to really flavor the rice.

egg bake

Nov. 14th, 2010 02:53 pm
eve11: (foodie! mmmm...sushi)
[livejournal.com profile] kalypso_01 turned me on to these things and they are fantastic; yummy, versatile, simple, and great for brunch on a Sunday morning/afternoon:

Egg bake casserole )
eve11: (foodie! mmmm...sushi)
A side dish I made today:

Sauteed spinach )
eve11: (Default)
honey (? ~3tbsp)
minced garlic (1 tsp)
chives (1 tsp)
lemon juice (1/2 lemon)
grated ginger (about 3/4 inch)
peppery Extra Virgin Olive Oil (? ~2tbsp)
Red Wine Vinegar (? ~2tbsp)

mix together and marinate salmon filet for 2+ hours (overnight would probably be good). Grill until done. Served with steamed asparagus and rice pilaf (rice cooked with half a bag of steam-in-bag tex-mex veggies, 1/2 tsp turmeric, dash of paprika, dash of dry mustard)

Pretty good.

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