I'm using chicken in this but you can do this with just about anything you have around... ham, different cheeses, almost any kind of vegetable and is a great way for using up left overs.
Fresh honeydew melon and cherries for dessert.
POTATO CHICKEN FRITTATA
INGREDIENTS:
1 Cup washed, potato thinly sliced
2 - 3 Tablespoons extra-virgin olive oil
2 Tablespoons butter
1 onion, peeled, halved and thinly sliced
1 broiled chicken breast shredded
4 large eggs, beaten in a medium bowl
Salt and pepper to taste
1/2 cup grated Parmigiano-Reggiano cheese
WHAT TO DO:
Bring a small saucepan of water to a boil and add the potatoes. Cook until potatoes are tender but still firm to the bite. Drain and set aside.
Heat the oil in an 8-inch or 10-inch cast iron skillet over medium heat. Add the onion and cook, stirring, till translucent. Add the chicken and potatoes to the eggs season with salt and pepper and stir in the Parmigiano.
Add butter to the pan, melt and coat bottom and sides of pan. Add the egg mixture. Cook until the bottom of the frittata is golden and the top begins to solidify, 4 to 5 minutes. Move skillet to broiler and cook until the top is lightly browned, 2 to 3 minutes. Serve warm or at room temperature.
Wednesday, August 5, 2009
Tuesday, August 4, 2009
Spicy chicken and noodles in peanut sesame sauce
Another quick and easy one pot dinner. Cut up Honey Dew Melon for dessert.
SPICY CHICKEN NOODLES IN SESAME PEANUT SAUCE
INGREDIENTS:
8 Ounces Noodles (somen noodles or even a couple packs ramen work)
1 or 2 skinned and boned chicken breasts cut into bite sized bits
2 Tablespoons sesame oil
3 or 4 bok choi leaves chopped
4 Cups water
2 Tablespoons creamy peanut butter
2 Tablespoons sesame tahini
2 Teaspoons grated peeled fresh ginger
2 small garlic cloves put through garlic press
salt and ground red pepper to taste
2 scallions, thinly sliced
WHAT TO DO:
In a medium sauce pan heat sesame oil and brown chicken till almost done, add bok choi, water and bring to a boil. Add noodles and cook 3 to 6 minutes depending on type of noodle.
Drain noodles, chicken and bok choi, reserving about a cup of the cooking liquid. Throw the scallions on the hot noodles.
Return the sauce pan back to stove and peanut butter, tahini, garlic, ginger, salt and pepper. On low heat whisk in the reserved liquid a little at a time till you get a creamy consistency (you probably won't use all of the liquid).
Turn off the heat and add the noodles to the pot and toss in the scallions and serve.
For dessert cut up honey dew melon quick and easy
SPICY CHICKEN NOODLES IN SESAME PEANUT SAUCE
INGREDIENTS:
8 Ounces Noodles (somen noodles or even a couple packs ramen work)
1 or 2 skinned and boned chicken breasts cut into bite sized bits
2 Tablespoons sesame oil
3 or 4 bok choi leaves chopped
4 Cups water
2 Tablespoons creamy peanut butter
2 Tablespoons sesame tahini
2 Teaspoons grated peeled fresh ginger
2 small garlic cloves put through garlic press
salt and ground red pepper to taste
2 scallions, thinly sliced
WHAT TO DO:
In a medium sauce pan heat sesame oil and brown chicken till almost done, add bok choi, water and bring to a boil. Add noodles and cook 3 to 6 minutes depending on type of noodle.
Drain noodles, chicken and bok choi, reserving about a cup of the cooking liquid. Throw the scallions on the hot noodles.
Return the sauce pan back to stove and peanut butter, tahini, garlic, ginger, salt and pepper. On low heat whisk in the reserved liquid a little at a time till you get a creamy consistency (you probably won't use all of the liquid).
Turn off the heat and add the noodles to the pot and toss in the scallions and serve.
For dessert cut up honey dew melon quick and easy
Monday, August 3, 2009
Brown rice with chicken and broccoli
This is one that I do a lot using different meats and vegetables. It's especially good on days when you don't really feel like cooking (and cleaning up afterwards) but still want something that's not fast food. One knife, one pot, measuring cup a cutting board and the dishes you eat from are all you need to clean up.
BROWN RICE WITH CHICKEN AND BROCCOLI
INGREDIENTS:
1 or 2 (depending on size) Skinned boneless chicken breasts cut into bite sized pieces
1/2 Large onion diced
1 Cup brown rice
2 Cups water
2 Cups Broccoli crowns
Sea salt and freshly ground pepper to taste
1 or 2 dashes ground cayanne pepper (optional)
1 Tablespoons Olive oil
WHAT TO DO:
In a medium Saucepan, heat olive oil then add chicken to brown, add onions, brown rice and water. Bring to a boil and add salt, pepper and cayanne. Give it a good stir take heat down to a simmer, for 30 minutes. Add the broccoli on top, cover again and let it steam for another 5 or 10 minutes till all the water is absorbed. Toss and serve.
EASY CUCUMBER SALAD
INGREDIENTS:
1-2 large cucumbers peeled, (seeding is optional) halved lengthwise, then sliced crosswise
2-3 Tablespoons rice or white wine vinegar
1/2 cup pitted black olives
3 Tablespoons fresh parsley coarsly chopped
Salt and pepper to taste
WHAT TO DO:
Toss together cucumbers salt, pepper and vinegar in a bowl, cover and chill. Before serving add olives and parsely, toss and enjoy.
BROWN RICE WITH CHICKEN AND BROCCOLI
INGREDIENTS:
1 or 2 (depending on size) Skinned boneless chicken breasts cut into bite sized pieces
1/2 Large onion diced
1 Cup brown rice
2 Cups water
2 Cups Broccoli crowns
Sea salt and freshly ground pepper to taste
1 or 2 dashes ground cayanne pepper (optional)
1 Tablespoons Olive oil
WHAT TO DO:
In a medium Saucepan, heat olive oil then add chicken to brown, add onions, brown rice and water. Bring to a boil and add salt, pepper and cayanne. Give it a good stir take heat down to a simmer, for 30 minutes. Add the broccoli on top, cover again and let it steam for another 5 or 10 minutes till all the water is absorbed. Toss and serve.
EASY CUCUMBER SALAD
INGREDIENTS:
1-2 large cucumbers peeled, (seeding is optional) halved lengthwise, then sliced crosswise
2-3 Tablespoons rice or white wine vinegar
1/2 cup pitted black olives
3 Tablespoons fresh parsley coarsly chopped
Salt and pepper to taste
WHAT TO DO:
Toss together cucumbers salt, pepper and vinegar in a bowl, cover and chill. Before serving add olives and parsely, toss and enjoy.
Sunday, August 2, 2009
stuffed artichokes
Steamed, stuffed artichokes were always a treat when I was growing and were usually served as an appetizer but works as my main meal, tonight with a simple fresh tomato, basil salad and crusty baguette.
STUFFED ARTICHOKES
INGREDIENTS:
2 whole artichokes
stuffing:
1 cup Italian seasoned bread crumbs
1 finely chopped hard boiled egg
2 strips raw bacon finely chopped
1 clove garlic finely chopped
1 tablespoon grated Romano cheese (this is my taste... Just spoke with my mom and she says to add 1/4 cup grated cheese)
freshly ground pepper to taste
Lemon juice
Olive oil
WHAT TO DO:
Wash the artichokes and allow to dry upside down to drain.
Once dry, cut the stems (peel the stem and add to bottom of steamer) Remove the tough outer leaves at the base and cut about 1" straight off the top. Trim the spines from remaining exterior petals. Rubbing all the cuts with lemon juice will impart a slight lemon flavor and keep the cuts from turning brown.
Turn upside down on table and gently roll the artichoke to slightly open the center and outer leaves, preparing for stuffing.
In a large bowl, thoroughly combine all the stuffing ingredients.
Holding the artichoke over the bowl of stuffing, stuff artichoke from bottom to top, spreading and stuffing the petals.
Place artichoke in large steamer, pot or Dutch oven with tight fitting lid using rack and carefully add enough water to cover the bottom of the pot (not necessary but I also add a bit of lemon juice to the water), not letting the water touch the bottom leaves.
Cover and steam on low fire monitoring water level and refilling, without touching leaves, as needed.
After about 15 minutes, open lid and liberally drizzle olive oil over top of artichoke.
Replace lid and continue steaming, frequently checking water level, about 50 - 60 minutes or until the leaves pull out easily.
Let cool slightly and serve.
TOMATO / BASIL SALAD
One of the easiest salads to do
INGREDIENTS:
Fresh tomatoes (preferably in season)
Fresh basil leaves (I roll the leaves and snip them into little 1/8 inch ribbons)
Garlic clove finely diced
Olive oil
salt to taste
WHAT TO DO:
Cut the tomatoes into wedges add the basil and garlic then toss with a bit of salt. drizzle with olive oil and serve with a crusty baguette.
BAGUETTE
OK... so I cheat and use a bread machine for the kneading part... sue me.
INGREDIENTS:
1 cup water
2 1/2 cups bread flour
1 tablespoon sugar or honey
1 teaspoon salt
1 1/2 teaspoons rapid rise yeast
olive oil
corn meal
1 egg yolk
1 tablespoon water
WHAT TO DO:
Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select dough cycle, and start the machine.
When the cycle has completed, place dough in a bowl coated with the olive oil, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
Punch down dough. On a lightly floured surface, Divide dough in half, and roll out each half into a rectangle. Roll up each rectangle tightly and taper the ends.
Place a few inches apart on a greased cookie sheet sprinkled with corn meal. Make deep diagonal slashes across loaves every few inches.
Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
Preheat oven to 375 degrees. Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
STUFFED ARTICHOKES
INGREDIENTS:
2 whole artichokes
stuffing:
1 cup Italian seasoned bread crumbs
1 finely chopped hard boiled egg
2 strips raw bacon finely chopped
1 clove garlic finely chopped
1 tablespoon grated Romano cheese (this is my taste... Just spoke with my mom and she says to add 1/4 cup grated cheese)
freshly ground pepper to taste
Lemon juice
Olive oil
WHAT TO DO:
Wash the artichokes and allow to dry upside down to drain.
Once dry, cut the stems (peel the stem and add to bottom of steamer) Remove the tough outer leaves at the base and cut about 1" straight off the top. Trim the spines from remaining exterior petals. Rubbing all the cuts with lemon juice will impart a slight lemon flavor and keep the cuts from turning brown.
Turn upside down on table and gently roll the artichoke to slightly open the center and outer leaves, preparing for stuffing.
In a large bowl, thoroughly combine all the stuffing ingredients.
Place artichoke in large steamer, pot or Dutch oven with tight fitting lid using rack and carefully add enough water to cover the bottom of the pot (not necessary but I also add a bit of lemon juice to the water), not letting the water touch the bottom leaves.
Cover and steam on low fire monitoring water level and refilling, without touching leaves, as needed.
After about 15 minutes, open lid and liberally drizzle olive oil over top of artichoke.
Replace lid and continue steaming, frequently checking water level, about 50 - 60 minutes or until the leaves pull out easily.
Let cool slightly and serve.
TOMATO / BASIL SALAD
One of the easiest salads to do
INGREDIENTS:
Fresh tomatoes (preferably in season)
Fresh basil leaves (I roll the leaves and snip them into little 1/8 inch ribbons)
Garlic clove finely diced
Olive oil
salt to taste
WHAT TO DO:
Cut the tomatoes into wedges add the basil and garlic then toss with a bit of salt. drizzle with olive oil and serve with a crusty baguette.
BAGUETTE
OK... so I cheat and use a bread machine for the kneading part... sue me.
INGREDIENTS:
1 cup water
2 1/2 cups bread flour
1 tablespoon sugar or honey
1 teaspoon salt
1 1/2 teaspoons rapid rise yeast
olive oil
corn meal
1 egg yolk
1 tablespoon water
WHAT TO DO:
Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select dough cycle, and start the machine.
When the cycle has completed, place dough in a bowl coated with the olive oil, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
Punch down dough. On a lightly floured surface, Divide dough in half, and roll out each half into a rectangle. Roll up each rectangle tightly and taper the ends.
Place a few inches apart on a greased cookie sheet sprinkled with corn meal. Make deep diagonal slashes across loaves every few inches.
Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
Preheat oven to 375 degrees. Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
Subscribe to:
Posts (Atom)
