Saturday, January 26, 2008
Friday, January 25, 2008
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 small, very ripe banana, peeled and mashed
1 cup milk
1/2 teaspoon vanilla extract
Maple syrup for serving
Sliced bananas for serving
Serve with syrup.
I will definitely make this again - easy and healthy hello!
But I would make some changes. I would mince fresh garlic and mix it into the ricotta. It just needed a little kick and I think garlic would be just right. Also I would use less ricotta/more tomato in terms of the proportion. I know I dont sound very convincing but trust me - use some garlic and a little less ricotta and more tomato and I *know* itll be fab!
1 cup reduced-fat ricotta cheese (use 1/2 to 2/3 cup)
1/2 teaspoon dried oregano
add 2 cloved garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves
1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil
1 cup crushed tomatoes (make it 1 1/2 cups)
4 slices reduced-fat mozzarella cheese (I used shredded since I had it)
1. In a blender or food processor, combine the ricotta with the oregano, salt, and pepper. Process to blend.
2. Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook 12 minutes per side. Place the chicken breasts, side by side, in a large baking dish and allow to cool.
3. Preheat the oven to 350°F. 4. Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. Top each chicken breast with 1 slice mozzarella. Bake for 20 minutes, or until a thermometer inserted in the thickest portion of a breast registers 170°F and the juices run clear.
Nutritional Information: 340 calories 15 g total fat (5 g sat) 115 mg cholesterol 6 g carbohydrate
44 g protein 1 g fiber 470 mg sodium
2 tablespoons olive oil
1 shallot, minced
8 ounces portobello mushroom caps, cleaned, halved, and thinly sliced
3/4 pound green beans, trimmed
Coarse salt and freshly ground pepper
Add 3/4 cup water and green beans. Season with salt and pepper, stir to combine, and reduce heat to low. Cover, and cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.
2 T Olive Oil
4 Bone-in skin-on chicken breasts
3 large onions, sliced thinly
3 T fresh thyme
1/4 cup honey
4 large garlic cloves, chopped
1 cup Apple cider vinegar
2 cups stock
salt and pepper
Heat oil in a large pan on medium high. Season the breasts and place skin down in the hot pan. Cook 5 min, flip and cook an additional 2-3 minutes. Remove the chicken (not cooked through yet dont worry!)
Add the sliced onion, thyme, honey, and garlic. Ad salt and pepper and cook, stirring frequently, for about 20 minutes until onions are browned and very soft and caramelized.
Add the vinegar and scrape the pan to deglaze. Add the stock and bring to a bubble.
Put the chicken back in the pan and cover. Reduce heat to medium for 15 minutes, flipping the chicken halfway.
Uncover and bring heat to high and cook 4-5 minutes more until sauce is slightly thickened.
2 medium sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half
3 tablespoons butter
2 tablespoons light-brown sugar (I used dark since that is what I have)
Coarse salt and ground pepper
Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper. I beat it with a paddle attachment in my kitchenaid instead and added 1-2 tsp of cinnamon at the end.
Saturday, January 19, 2008
Monday, January 14, 2008
1 T olive oil
2 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
salt and pepper
1 can (14.5 oz) chicken broth
2 boneless skinless chicken thighs (approx 8 oz total)
In a medium saucepan, heat oil over medium high. Add carrots, celery, onion (I also added 1 chopped red pepper, but I also tripled the recipe to have leftovers). Cook stirring occassionally until vegetables are crisp-tender, 3-5 min.Add broth, chicken, rice, and 1.5 cups water. Bring to a boil; reduce to a simmer, and cover. Cook until chicken is opaque throughout, 6 to 8 minutes.
Tuesday, January 8, 2008
4 boneless, skinless chicken breasts
1/4 tsp. plus 1/8 tsp. salt, divided
1/4 tsp. freshly ground black pepper
1 tbsp. olive oil
1 bell pepper (any color - I used orange), cut into thin strips
1 cup thinly sliced red onion
6 cups loosely packed fresh spinach
1/2 cup balsamic vinegar
1/2 tsp. packed light brown sugar
1 pound green beans, trimmed
2 teaspoons rice vinegar
1/2 teaspoon toasted sesame oil (I just used olive oil instead)
Coarse salt and ground pepper
1 teaspoon sesame seeds
Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add green beans to basket; reduce heat to a simmer. Cover, and cook until crisp-tender, 15 to 20 minutes.
Meanwhile, in a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add green beans and sesame seeds; season with salt and pepper, and toss.
Sunday, January 6, 2008
Preheat the oven to 350 degrees. Slice the plum tomatoes in half. Spread 1 Tbsp of the olive oil on a baking sheet or pizza pan and arrange the tomatoes on top, skin side up. Drizzle the tomatoes with another 1 Tbsp of the olive oil. Roast the tomatos for 35 minutes, until the skins wrinkle and the tomatoes are slightly brown around the edges.
I really liked this take on plain roasted parsnips - I find the parsnip to be more mild than sweet potatos or carrots, but Ryan finds them to have a stronger flavor, and did not pick up on the lime and rosemary and cayenne like I did. I thought they added a great dimension myself!
ROASTED PARSNIPS WITH ROSEMARY, CAYENNE AND LIME
Chop up some parsnips into cubes or matchsticks.
For 3 cups chopped parsnips:
Preheat oven to 425 F.
Put 1.5 tablespoons vegetable oil on a metal baking sheet, add salt to taste. Toss the parsnips around in the oil. Spread them on the sheet.
Place two or three whole rosemary sprigs on the sheet. Bake the parsnips for 25 minutes (or until golden and crisp on the edges), shaking and tossing them around once in between.
Take them out, sprinkle cayenne powder and lime juice, garnish with fresh rosemary, and dig in.
Ryan actually made these this year! They are his favorite, and a fav of my grandmother's too. This is his mom's recipe, and it is beyond easy - no baking required and only 3 ingredients!
Chinese New Year Cookies
12 oz of butterscotch chips - microwave in bowl for 1 min 30 sec on medium (important so they dont scorch)
Chips should hold shape but be soft and tacky. And more time as needed but dont burn.
Stir in 7 oz spanish (red) salted peanuts and 3.5 oz chinese noodles (sold in small round tins in the ethnic section).
Stir well to combine. Drop by spoonfuls onto wax paper and let harden and place in container. Voila!
1 cup butter, softened
2/3 cup sugar
Add: 1 large egg, 1/2 tsp salt, 1 tsp vanilla (I make it 2 because I like the added flavor).
Stir in 2.5 cups of flour until well-mixed and smooth.
Wrap the dough in plastic and put in the fridge.
Every Christmas, I try to make at least one new cookie. Sometimes they make the cut to become regulars, sometimes they dont. This one DEFINITELY will! It is a light counterpart to all the chocolate and rich cookies and the bite from the orange and cranberries is both seasonal and different. I saw this recipe on Good Eats N Sweet Treats, and it is originally from Land o Lakes.
Orange Sugar Ingredients:
1/3 cup sugar (I used raw sugar)
1 teaspoon freshly grated orange peel (I found I needed double the orange sugar)
1 cup sugar
3/4 cup unsalted butter, softened
1 egg2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup sweetened dried cranberries, chopped
1/2 cup chopped macademia nuts (omitted)
1 tablespoon freshly grated orange peel
Heat oven to 350°F. Combine all orange sugar ingredients in small bowl; stir until well mixed. Set aside.Combine 1 cup sugar, butter and egg in large bowl; beat at medium speed until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed.
Add all remaining ingredients. Continue beating just until mixed.
Shape dough into 1-inch balls; roll balls in orange sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass to 1 1/2-inch circles.
Bake for 7 to 11 minutes or until edges are lightly browned. (DO NOT OVERBAKE.) Cool 1 minute; remove from cookie sheets.Yield: 5 Dozen Cookies.
Note: these do spread alot, so give them plenty of space!
This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.
Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night - delicious!
24 small brussels sprouts
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.
4 large eggs
1 1/2 cups whole milk (I used Egg Nog)
1/2 cup sugar - divided (since nog is so sweet, I cut this in half)
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 thick slices challah, brioche, or other egg bread (1 inch thick) (I used italian bread - it was what was available and worked just great)
2 tablespoons unsalted butter, melted
1 bag (10 to 12 ounces) frozen raspberries (or strawberries), thawed (I used blueberries - I set my frozen raspberries out in a bag to bring to my parents on christmas eve to prep there but left them on the counter and they thawed and leaked all over! I had frozen blueberries on hand too though and they were a yummy substitution)
In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce.