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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.
Tuesday, July 3, 2007
Curry Chickpeas (RachaelRayShow.com)
PREP: VERY easy
TASTE: not so good
REPEAT: no
VERY easy and quick but just didn't have a good taste. Maybe I needed to cook the chickpeas slower, but didn't care for the combo of curry and cinnamon.
TASTE: not so good
REPEAT: no
VERY easy and quick but just didn't have a good taste. Maybe I needed to cook the chickpeas slower, but didn't care for the combo of curry and cinnamon.
Thursday, June 21, 2007
Stuffed Chicken Cutlets (Everyday Food #35, September 2006, p42)
PREP: Easy
TASTE: VERY good
REPEAT: YES, definitely
NOTES: Daimeian REALLY liked this one. Easy to put together. I used chicken breasts and pounded them flat instead of using chicken cutlets. Had leftover tomato sauce to pour over top. Added some spaghetti (Italian) seasoning to the sauce and heated it up together to put over the chicken.
KEY INGREDIENTS: feta cheese, jarred roasted red peppers, kalamata olives, scallions (green onions), oregano (even forgot to put this in!)
TASTE: VERY good
REPEAT: YES, definitely
NOTES: Daimeian REALLY liked this one. Easy to put together. I used chicken breasts and pounded them flat instead of using chicken cutlets. Had leftover tomato sauce to pour over top. Added some spaghetti (Italian) seasoning to the sauce and heated it up together to put over the chicken.
KEY INGREDIENTS: feta cheese, jarred roasted red peppers, kalamata olives, scallions (green onions), oregano (even forgot to put this in!)
Tuesday, June 19, 2007
Spinach-Artichoke Cheesy Torellini (Rachael Ray Express Lane Meals, p48-49)
PREP: Easy to Average
TASTE: Very Good
REPEAT: Yes, definitely
NOTES: Used whole wheat cheese filled ravioli and a 16 ounce bag of cut spinach. Both substitutes worked just fine. The dish was very tasty and Daimeian and I both really enjoyed it.
KEY INGREDIENTS: frozen spinach, chicken stock, heavy cream, artichoke hearts, parmesan-reggiano, cheesy tortellini or ravioli
TASTE: Very Good
REPEAT: Yes, definitely
NOTES: Used whole wheat cheese filled ravioli and a 16 ounce bag of cut spinach. Both substitutes worked just fine. The dish was very tasty and Daimeian and I both really enjoyed it.
KEY INGREDIENTS: frozen spinach, chicken stock, heavy cream, artichoke hearts, parmesan-reggiano, cheesy tortellini or ravioli
Cowboy Spaghetti (Rachael Ray, Express Lane Meals, p60-61)
PREP: Easy
TASTE: Good
REPEAT: Yes
NOTES: Again, I used whole wheat spaghetti. Daimeian and I would both prefer more sauce so next time I would double the sauce portion, and only up the spaghetti portion by half more. OR, reduce the spaghetti portion to 3/4 pound for one sauce portion. Overall good and a nice twist on spaghetti.
KEY INGREDIENTS: bacon, ground sirloin (beef), worchestershire, hot sauce, fire-roasted tomatoes, tomato sauce, scallions, cheddar cheese
TASTE: Good
REPEAT: Yes
NOTES: Again, I used whole wheat spaghetti. Daimeian and I would both prefer more sauce so next time I would double the sauce portion, and only up the spaghetti portion by half more. OR, reduce the spaghetti portion to 3/4 pound for one sauce portion. Overall good and a nice twist on spaghetti.
KEY INGREDIENTS: bacon, ground sirloin (beef), worchestershire, hot sauce, fire-roasted tomatoes, tomato sauce, scallions, cheddar cheese
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