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PREP: Average to easy
TASTE: Good
REPEAT: Yes
NOTES: Happened to have the ingredients on hand that were needed for this recipe. It wasn't very much to put together even though the ingredient list looks like it. It was good but not great. Something that made for an interesting twist and we'll probably try again, but not a favorite. Would try to get celery cooked slower and longer probably so they don't come out crunchyin the chili.
INGREDIENTS: ground chicken breast, carrot, onion, celery, garlic, smoked paprika, chicken stock, hot sauce, tomato sauce, blue cheese, parsely (optional for topping w/ chips which I don't use).
Sunday, September 23, 2007
Pasta w/ Arugula, Goat Chese and Sun Dried Tomato es - America's Test Kitchen/Cook'sIllustrated.com & January, 2004 (& oven fried potatoes)
PREP: Easy
TASTE: Very Good
REPEAT: Yes
NOTES: POTATOES - We were grilling some steaks for dinner and needed something to go with it. I had only a few small potatoes from Christian's grandfather's garden and cut those into pieces. I precooked them a little in the microwave to soften them and cut them and put them on a baking sheet, drizzled with EVOO and then sprinkled a Sun Dried tomato based herb mixture from my "dipping spices" and broiled them for a few minutes. They came out PERFECT.
The herb choice above came about as a result of choosing a pasta dish from Cookillustrated.com to try. I used whole wheat egg noodles (instead of campanelli or fuselli because I didn't have either). They ended up being a fine choice. While boiling the water I rinsed and dried off the jar of Sun Dried Tomatoes and threw them in the food processor with 5 T EVOO, 1/4 cup of lighlty toasted walnuts, 1/2 cup of parmesan, 1/2 tsp salt and 1/8 tsp of pepper. When the noodles were done, I saved 3/4 c water from the noodles and put in some of the mesculun mix (minus the frisee and radiccio) because I didn't have 10 oz of arugula. Because I wasn't sure how the other lettuces would wilt, I only put in a couple handfuls. Then, mix the reserved water with the pesto and stri into the pasta. YUM. Serve with a dollop, 1/2 oz piece of goat cheese. EVEN YUMMIER!
REPEAT NOTES: Try with the other type of pasta, but the egg noodles were great. Try with full amount of arugula. Great, easy dish.
TASTE: Very Good
REPEAT: Yes
NOTES: POTATOES - We were grilling some steaks for dinner and needed something to go with it. I had only a few small potatoes from Christian's grandfather's garden and cut those into pieces. I precooked them a little in the microwave to soften them and cut them and put them on a baking sheet, drizzled with EVOO and then sprinkled a Sun Dried tomato based herb mixture from my "dipping spices" and broiled them for a few minutes. They came out PERFECT.
The herb choice above came about as a result of choosing a pasta dish from Cookillustrated.com to try. I used whole wheat egg noodles (instead of campanelli or fuselli because I didn't have either). They ended up being a fine choice. While boiling the water I rinsed and dried off the jar of Sun Dried Tomatoes and threw them in the food processor with 5 T EVOO, 1/4 cup of lighlty toasted walnuts, 1/2 cup of parmesan, 1/2 tsp salt and 1/8 tsp of pepper. When the noodles were done, I saved 3/4 c water from the noodles and put in some of the mesculun mix (minus the frisee and radiccio) because I didn't have 10 oz of arugula. Because I wasn't sure how the other lettuces would wilt, I only put in a couple handfuls. Then, mix the reserved water with the pesto and stri into the pasta. YUM. Serve with a dollop, 1/2 oz piece of goat cheese. EVEN YUMMIER!
REPEAT NOTES: Try with the other type of pasta, but the egg noodles were great. Try with full amount of arugula. Great, easy dish.
Saturday, September 15, 2007
Hot and Sour Soup - (America's Test Kitchen Test Kitchen Favorites, p 116-117)
PREP: Average
TASTE: VERY good
REPEAT: YES
NOTES: As per some of my previous posts, I've got to remember to NOT buy the pork chops that have the bone and fat in them. It is a pain to cut up and very time consuming. This soup could be quick and easy once I get the recipe down in my head so I know what steps to do when, and when I have a good cut of pork loin or boneless chop to cut up. Liana really liked the soup, Tyler and I enjoyed it. Tanner didn't want it. Also, the conversion for the black vinegar of 5 T recommened 1T balsamic vinegar and 1T redwine vinegar. I would at least double that portion because it needed more sour taste to it. Also, the chili oil I bought must not have been that hot. I used a little more than 1tsp (2 were recommended for the heat). The balance was good, but could have used the full 2tsp and been just fine.
TASTE: VERY good
REPEAT: YES
NOTES: As per some of my previous posts, I've got to remember to NOT buy the pork chops that have the bone and fat in them. It is a pain to cut up and very time consuming. This soup could be quick and easy once I get the recipe down in my head so I know what steps to do when, and when I have a good cut of pork loin or boneless chop to cut up. Liana really liked the soup, Tyler and I enjoyed it. Tanner didn't want it. Also, the conversion for the black vinegar of 5 T recommened 1T balsamic vinegar and 1T redwine vinegar. I would at least double that portion because it needed more sour taste to it. Also, the chili oil I bought must not have been that hot. I used a little more than 1tsp (2 were recommended for the heat). The balance was good, but could have used the full 2tsp and been just fine.
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