One more post before I turn in for the night....
(and I do apologize for the lack of visuals... didn't much feel like getting out the camera last week.)
This dish is another new fave. (Modified from Cooking Light Mag)
Green Curry Chicken
(for 2)
1 cup uncooked jasmine or basmati rice
1 lb chicken breast, cut into cubes
1/2 tsp salt, divided
2 tbsp green curry paste (such as THAI brand... found it at Central Market) + or - the amt accding to your liking
1 (14 oz) can coconut milk, divided
2 cups tricolor bell pepper (CL recommends, and I used) pre-chopped mix... makes this dish easy-peasy
cilantro sprigs (optional)
Cook rice according to directions. Heat a large non-stick skillet over med-high heat. Coat with cooking spray. Sprinkle chicken pieces with 1/4 tsp salt. Add chicken to pan, saute 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is cooked through, stirring occasionally. Stir in bell pepper, 1/4 salt, and remaining coconut milk. Cook 3 mins or until peppers are tender. Serve over rice and garnish with cilantro sprigs, if desired.
Tuesday, October 13, 2009
Not So Fabulous Beer Braised Beef... OUT OF THIS WORLD POT ROAST
I know... how could it not be so fabulous?
Beer... Beef... Braising... Well, it was very good. But not my favorite pot roast of all time. So instead of giving you a recipe that I could easily forget, I'll share my FAVORITE pot roast. (Drooling...)
BTW the Beer Braised Beef recipe was from CL mag... and so is this one... modified a bit though.
Slow Cooker Beef Pot Roast with Gremolata
(NOTE: Start roast in morning...)
For the Pot Roast:
1 (2 1/2-3 pound) boneless chuck roast
1 1/2 tsp kosher salt
1 tsp FG black pepper
1 tsp olive oil
cooking spray
2 c chopped onion (about 1 large)
1 can beef broth
1 cup red wine
1/4 c sundried tomatoes packed in oil, drained, chopped
1/4 tsp crushed red pepper
4 thyme sprigs
4 garlic cloves, crushed
3 large carrots, peeled and cut into 1inch pieces
2 lbs baking potatoes, peeled and cut into 1inch pieces
For the Gremolata-
If you are thinking, what's this? Do I really need to make this too? The answer is a very firm YES! To me, Pot Roast without gremolata now seems one dimensional and heavy. Gremolata will change the way you look at braised meat. :)
2 tbsp chopped fresh flat leaf parsley
1 tsp chopped fresh thyme
1/2 tsp grated lemon rind
1 garlic clove, mince
To prepare roast, sprinkle meat with salt and pepper. Heat oil in large skillet over med-hi heat. Coat pan with cooking spray. Add roast to pan, cook 5 minutes, turning to brown all sides. Transfer roast to slow-cooker. Recoat skillet with cooking spray. Add onions and saute until tender. Add broth and next 6 ingredients; bring to a simmer. Add broth mixture to slow cooker. Arrange carrots and potatoes around roast. Cover, cook on low for 6 hours, then high for 1 hour. Remove bay leaves and thyme stems; discard. Remove roast from slow cooker, shred with 2 forks. Arrange on serving dish with potatoes and carrots. Ladle broth over the dish.
To prepare gremolata, combine parsley and other ingredients in a small bowl. Sprinkle over pot roast and have on hand at table.
Beer... Beef... Braising... Well, it was very good. But not my favorite pot roast of all time. So instead of giving you a recipe that I could easily forget, I'll share my FAVORITE pot roast. (Drooling...)
BTW the Beer Braised Beef recipe was from CL mag... and so is this one... modified a bit though.
Slow Cooker Beef Pot Roast with Gremolata
(NOTE: Start roast in morning...)
For the Pot Roast:
1 (2 1/2-3 pound) boneless chuck roast
1 1/2 tsp kosher salt
1 tsp FG black pepper
1 tsp olive oil
cooking spray
2 c chopped onion (about 1 large)
1 can beef broth
1 cup red wine
1/4 c sundried tomatoes packed in oil, drained, chopped
1/4 tsp crushed red pepper
4 thyme sprigs
4 garlic cloves, crushed
3 large carrots, peeled and cut into 1inch pieces
2 lbs baking potatoes, peeled and cut into 1inch pieces
For the Gremolata-
If you are thinking, what's this? Do I really need to make this too? The answer is a very firm YES! To me, Pot Roast without gremolata now seems one dimensional and heavy. Gremolata will change the way you look at braised meat. :)
2 tbsp chopped fresh flat leaf parsley
1 tsp chopped fresh thyme
1/2 tsp grated lemon rind
1 garlic clove, mince
To prepare roast, sprinkle meat with salt and pepper. Heat oil in large skillet over med-hi heat. Coat pan with cooking spray. Add roast to pan, cook 5 minutes, turning to brown all sides. Transfer roast to slow-cooker. Recoat skillet with cooking spray. Add onions and saute until tender. Add broth and next 6 ingredients; bring to a simmer. Add broth mixture to slow cooker. Arrange carrots and potatoes around roast. Cover, cook on low for 6 hours, then high for 1 hour. Remove bay leaves and thyme stems; discard. Remove roast from slow cooker, shred with 2 forks. Arrange on serving dish with potatoes and carrots. Ladle broth over the dish.
To prepare gremolata, combine parsley and other ingredients in a small bowl. Sprinkle over pot roast and have on hand at table.
Fall in a Bowl
Cooking Light's Two-Bean Soup with Kale will be a hearty addition to my soup repertoire. I did modify it a bit (I'll explain in the recipe)... so for the original recipe, you can go to their site.
Menu:
Two-Bean Soup with Kale
Tomato Cheese Toasts
Two-Bean Soup with Kale
3tbs olive oil
1 c chopped onion
1/2 c chopped carrot
1/2 c chopped celery
1/2 tsp salt
2 cloves garlic, minced
8* cups organic veggie broth
1 bunch stemmed, chopped kale
2 (15oz) cans cannellini beans, rinsed, drained
1 (15 oz) can black beans, rinsed and drained
1/2 tsp fresh ground black pepper
1 tbsp red wine vinegar
1 tsp fresh rosemary, chopped
Heat a large dutch oven (I really put my two dutch ovens through their paces this week) over medium hi heat. Add oil to pan, swirl to coat. Add onion, carrot, celery and saute 6 mins, or until tender. Stir in salt and garlic. Stir in veggie broth and kale. (This is where I realized that CL's recipe called for only 7 cups of kale- or about a bunch. Mine must have been a very healthy bunch- about 10 cups. Not wanting to deal with leftover kale, I added it all. So then I had to almost double the amt of broth... so just follow my recipe- it makes more and you'll have no leftover greens.) Bring to a boil. Cover, reduce heat to simmer for 3 mins or until kale is "crisp-tender."Add beans and black pepper to soup. Bring to a boil again, reduce heat and stir in vinegar and rosemary.
Tomato Cheese Toasts
4 slices bread (I used multigrain french loaves... CL uses ciabatta)
1 tomato, sliced
4 tbsp parmesan reggiano cheese
Broil bread for 1 minute. Flip over. Add tomato slices and top with 1 tbsp cheese. Broil until cheese is melted.
Menu:
Two-Bean Soup with Kale
Tomato Cheese Toasts
Two-Bean Soup with Kale
3tbs olive oil
1 c chopped onion
1/2 c chopped carrot
1/2 c chopped celery
1/2 tsp salt
2 cloves garlic, minced
8* cups organic veggie broth
1 bunch stemmed, chopped kale
2 (15oz) cans cannellini beans, rinsed, drained
1 (15 oz) can black beans, rinsed and drained
1/2 tsp fresh ground black pepper
1 tbsp red wine vinegar
1 tsp fresh rosemary, chopped
Heat a large dutch oven (I really put my two dutch ovens through their paces this week) over medium hi heat. Add oil to pan, swirl to coat. Add onion, carrot, celery and saute 6 mins, or until tender. Stir in salt and garlic. Stir in veggie broth and kale. (This is where I realized that CL's recipe called for only 7 cups of kale- or about a bunch. Mine must have been a very healthy bunch- about 10 cups. Not wanting to deal with leftover kale, I added it all. So then I had to almost double the amt of broth... so just follow my recipe- it makes more and you'll have no leftover greens.) Bring to a boil. Cover, reduce heat to simmer for 3 mins or until kale is "crisp-tender."Add beans and black pepper to soup. Bring to a boil again, reduce heat and stir in vinegar and rosemary.
Tomato Cheese Toasts
4 slices bread (I used multigrain french loaves... CL uses ciabatta)
1 tomato, sliced
4 tbsp parmesan reggiano cheese
Broil bread for 1 minute. Flip over. Add tomato slices and top with 1 tbsp cheese. Broil until cheese is melted.
Back from the Dead
... and just in time to decorate for Halloween!
Well, turns out it wasn't H1N1. Thank goodness! Just some other no name bug. I am finally feeling normal again.
As promised, I've got to share my favorite soup recipes. Whether you're sick or not, these dishes really hit the spot!
Event: Sick Week
Menu:
Mom's Chicken and Dumplings
Kale and Two Bean Soup with Tomato Cheese Toasts
Braised Beef with Root Veggies
Mom's Chicken and Dumplings (Serves two... all week...)
Note: There are many ways to make a dumpling... I grew up with flat, rectangular, slightly al dente dumplings, so this is generally what I make. Since I was truly under the weather, I cheated! Mark picked up all the ingredients... and a CAN OF GRANDS BISCUITS! Now, they weren't MY dumplings, and they certainly weren't my MOM'S dumplings... but they weren't half bad. If you're in a pinch or feel really lousy, go ahead and do it.
For the Broth:
8 cups water
6 cubes chicken boullion
3 bone-in split rib chicken breasts (skin and all)
4 carrots, peeled, halved, and cut into 3 inch pieces (or 2 cups baby carrots)
1 medium onion, chopped roughly
4 stalks celery, with leaves, ends removed, cut into 3 inch pieces
4 sprigs flat leaf (or curly if that's what you have) parsley
kosher salt
black pepper
For the Dumplings:
1 1/2+ cups flour
1 tbsp baking powder
1/2 tsp table salt
1/2 tsp ground black pepper or chopped rosemary (optional)
2 tbsp margarine
2/3 cup milk (or there about)
Combine chicken and all broth ingredients in a dutch oven or large soup pot over HIGH heat. Bring to a boil. Turn heat to medium and cook 1 1/2-2 hours. Remove chicken breasts from soup and allow to cool 10-15 minutes. (Until cool enough to handle.) Remove all meat from breasts and return meat to pot. Discard bones and skin.
Combine dry dumpling ingredients. Cut margarine into flour using two knives or pastry cutter until small pebbles are formed. Add milk, 1/4 cup at a time, kneading with hands to combine. If dry, add more milk. If sticky, add a tbsp of flour until dough forms.
Flour counter surface (or cutting board) and rolling pin. Place dough on surface. Roll out as thin as possible (1/4 inch or less.) Cut dough into rectangles. Add dumplings to soup one by one. Cook 10 minutes more, or until dumplings are floating on top of broth.
Well, turns out it wasn't H1N1. Thank goodness! Just some other no name bug. I am finally feeling normal again.
As promised, I've got to share my favorite soup recipes. Whether you're sick or not, these dishes really hit the spot!
Event: Sick Week
Menu:
Mom's Chicken and Dumplings
Kale and Two Bean Soup with Tomato Cheese Toasts
Braised Beef with Root Veggies
Mom's Chicken and Dumplings (Serves two... all week...)
Note: There are many ways to make a dumpling... I grew up with flat, rectangular, slightly al dente dumplings, so this is generally what I make. Since I was truly under the weather, I cheated!
For the Broth:
8 cups water
6 cubes chicken boullion
3 bone-in split rib chicken breasts (skin and all)
4 carrots, peeled, halved, and cut into 3 inch pieces (or 2 cups baby carrots)
1 medium onion, chopped roughly
4 stalks celery, with leaves, ends removed, cut into 3 inch pieces
4 sprigs flat leaf (or curly if that's what you have) parsley
kosher salt
black pepper
For the Dumplings:
1 1/2+ cups flour
1 tbsp baking powder
1/2 tsp table salt
1/2 tsp ground black pepper or chopped rosemary (optional)
2 tbsp margarine
2/3 cup milk (or there about)
Combine chicken and all broth ingredients in a dutch oven or large soup pot over HIGH heat. Bring to a boil. Turn heat to medium and cook 1 1/2-2 hours. Remove chicken breasts from soup and allow to cool 10-15 minutes. (Until cool enough to handle.) Remove all meat from breasts and return meat to pot. Discard bones and skin.
Combine dry dumpling ingredients. Cut margarine into flour using two knives or pastry cutter until small pebbles are formed. Add milk, 1/4 cup at a time, kneading with hands to combine. If dry, add more milk. If sticky, add a tbsp of flour until dough forms.
Flour counter surface (or cutting board) and rolling pin. Place dough on surface. Roll out as thin as possible (1/4 inch or less.) Cut dough into rectangles. Add dumplings to soup one by one. Cook 10 minutes more, or until dumplings are floating on top of broth.
Menu for THIS Week
I'm working on posts for last week...
Monday- Chile con Carne with Beans, Jalapeno Cheese Cornbread
Tuesday- Spiced Pork Chops, Roasted Chipotle Sweet Potatoes, Steamed Broccoli
Wednesday- Grandparents visit! (And bring food!)
Thursday- French Onion Soup
Friday- Spaghetti with Meatballs (or go out?)
Monday- Chile con Carne with Beans, Jalapeno Cheese Cornbread
Tuesday- Spiced Pork Chops, Roasted Chipotle Sweet Potatoes, Steamed Broccoli
Wednesday- Grandparents visit! (And bring food!)
Thursday- French Onion Soup
Friday- Spaghetti with Meatballs (or go out?)
Tuesday, October 6, 2009
bleh
little one (and i) have been under the weather...
i'll post later about all the different chicken soup versions i created this weekend...
i'll post later about all the different chicken soup versions i created this weekend...
Wednesday, September 30, 2009
Subscribe to:
Posts (Atom)