This goes awesome with Asian dishes! Just made it up tonight!
Serves 4
Juice of 1/2 a lime
1 TB rice wine vinegar
1 tsp fish sauce
1 tsp ponzu sauce
1 tsp sesame oil
pinch of kosher salt
fresh cracked black pepper
1/2 tsp sugar
1 head of Napa cabbage, cut into thin strips
1 carrot, shredded
4 scallions, sliced (use about half of the greens)
1 TB chopped fresh mint
Mix the dressing ingredients with a whisk. Add the shredded/sliced vegetables. Toss well. Sit for 30 minutes to allow flavors to blend.
Monday, February 22, 2010
Saturday, February 13, 2010
Greek Frittata
Wow - has it really been six months since I've posted? Shame on me!
6 eggs
1/2 cup crumbled feta cheese
greek or italian seasoning
1 large roasted red pepper
3 sliced scallions
2/3 cup chopped, cooked chicken (I like leftover rotisserie)
3/4 cup cooked small pasta (mini farfalle, orzo, mini penne)
1/2 cup chopped raw asparagus
1 teaspoon lemon zest
1 tsp salt
1/2 tsp pepper
Cook pasta according to package directions, drain and let cool slightly.
Heat oven to 375 degrees
Crack 6 eggs into a bowl and beat until fluffy. Add salt, pepper, 1 tablespoon of Greek or Italian seasoning, lemon zest, feta cheese. Whisk to combine.
Chop chicken, asparagus, scallions, and red pepper into bite sized pieces and add to egg mixture. Stir to combine.
Add pasta and stir once more.
Spray a quiche or baking dish with non-stick spray and pour mixture into the pan. Bake for 20-25 minutes.
Move dish under the broiler. Broil on low for 5 minutes to give the frittata a nice crust.
Let rest for 5 minutes.
Cut into wedges and serve with a green salad.
I discovered a fabulous line of salad dressing. I found it a Publix. Vidalian Onion Brothers: the Vidalia Vinaigrette is fat free, gluten free, 25 calories for a tablespoon, and low in sodium. The summer tomato dressing is also great - 40 calories for 2 tablespoons, only 5 calories from fat.
6 eggs
1/2 cup crumbled feta cheese
greek or italian seasoning
1 large roasted red pepper
3 sliced scallions
2/3 cup chopped, cooked chicken (I like leftover rotisserie)
3/4 cup cooked small pasta (mini farfalle, orzo, mini penne)
1/2 cup chopped raw asparagus
1 teaspoon lemon zest
1 tsp salt
1/2 tsp pepper
Cook pasta according to package directions, drain and let cool slightly.
Heat oven to 375 degrees
Crack 6 eggs into a bowl and beat until fluffy. Add salt, pepper, 1 tablespoon of Greek or Italian seasoning, lemon zest, feta cheese. Whisk to combine.
Chop chicken, asparagus, scallions, and red pepper into bite sized pieces and add to egg mixture. Stir to combine.
Add pasta and stir once more.
Spray a quiche or baking dish with non-stick spray and pour mixture into the pan. Bake for 20-25 minutes.
Move dish under the broiler. Broil on low for 5 minutes to give the frittata a nice crust.
Let rest for 5 minutes.
Cut into wedges and serve with a green salad.
I discovered a fabulous line of salad dressing. I found it a Publix. Vidalian Onion Brothers: the Vidalia Vinaigrette is fat free, gluten free, 25 calories for a tablespoon, and low in sodium. The summer tomato dressing is also great - 40 calories for 2 tablespoons, only 5 calories from fat.
Tuesday, August 11, 2009
Fresh Summer Dinner - Gluten Free Too!
I made this last night, and there were NO leftovers. Even Jordan liked it! The best part - any leftovers could be tossed over a salad the next day for lunch.
BBQ Chicken
4 pieces of skinless, boneless chicken (I like mine very thinly cut, but any will work)
1 cup bottled Italian salad dressing (I like Wishbone)
1 cup good BBQ sauce
Mix the dressing and sauce, pour into large ziploc bag, add chicken, and marinate for at least 4 hours or even overnight. Grill on a medium grill until chicken juices run clear.
Fresh Corn Salad
3 ears corn, husks removed
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup sliced black olives
3/4 cup packed cilantro, chopped
1/2 cup drained and rinsed canned black beans
zest of 1 lime
juice of 1/2 lime
Salt, Pepper to taste
2 TB Rice Wine Vinegar (can use white or cider if you don't have rice wine)
Grill the corn on a hot grill or grill pan for about 15 minutes, turning every 5 minutes. Run a knife down the side of the cob to slice off the roasted corn. (Rachel Ray trick: invert a smaller bowl inside a large bowl, use the base of the inverted bowl to prop the corn on; the larger bowl will catch all the flying corn.)
Add corn and all other ingredients and mix. Allow to sit for a few minutes for flavors to blend. Serve room temp.
Potato Skins
3 baking potatoes--pierced to release moisture
Shredded cheddar cheese and Monterrey Jack cheese
1 scallion, sliced, including green tops
4 slices cooked and crumbled bacon
Bake potatoes until done (I start mine out in the microwave then finish in a 400-degree oven)
Slice in half long-ways Scoop out the inner layer of potato, but leave some on the bottom and sides.
Sprinkle each with desired amount of cheese, scallion, and bacon (you can use turkey bacon and reduced fat cheese to make this lower in fat)
Bake for 10 minutes at 400 degrees, until cheese melts. Serve with reduced fat sour cream, salsa, bbq sauce, or honey mustard.
The chicken and corn salad can be tossed with a salad and some ranch dressing for a great lunch the next day.
BBQ Chicken
4 pieces of skinless, boneless chicken (I like mine very thinly cut, but any will work)
1 cup bottled Italian salad dressing (I like Wishbone)
1 cup good BBQ sauce
Mix the dressing and sauce, pour into large ziploc bag, add chicken, and marinate for at least 4 hours or even overnight. Grill on a medium grill until chicken juices run clear.
Fresh Corn Salad
3 ears corn, husks removed
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup sliced black olives
3/4 cup packed cilantro, chopped
1/2 cup drained and rinsed canned black beans
zest of 1 lime
juice of 1/2 lime
Salt, Pepper to taste
2 TB Rice Wine Vinegar (can use white or cider if you don't have rice wine)
Grill the corn on a hot grill or grill pan for about 15 minutes, turning every 5 minutes. Run a knife down the side of the cob to slice off the roasted corn. (Rachel Ray trick: invert a smaller bowl inside a large bowl, use the base of the inverted bowl to prop the corn on; the larger bowl will catch all the flying corn.)
Add corn and all other ingredients and mix. Allow to sit for a few minutes for flavors to blend. Serve room temp.
Potato Skins
3 baking potatoes--pierced to release moisture
Shredded cheddar cheese and Monterrey Jack cheese
1 scallion, sliced, including green tops
4 slices cooked and crumbled bacon
Bake potatoes until done (I start mine out in the microwave then finish in a 400-degree oven)
Slice in half long-ways Scoop out the inner layer of potato, but leave some on the bottom and sides.
Sprinkle each with desired amount of cheese, scallion, and bacon (you can use turkey bacon and reduced fat cheese to make this lower in fat)
Bake for 10 minutes at 400 degrees, until cheese melts. Serve with reduced fat sour cream, salsa, bbq sauce, or honey mustard.
The chicken and corn salad can be tossed with a salad and some ranch dressing for a great lunch the next day.
Wednesday, August 5, 2009
Tomato Pie
This recipe comes from my mother-in-law, who grew up in South Alabama. This is so Southern it's ridiculous. And it's soooooooo delicious.
Tomato Pie
Bake one pie shell according to package directions.
Slice 3 large tomatoes and 1 medium Vidalia onion
Layer tomato and onion in the pie shell, sprinkling salt, pepper and dried basil on each layer.
Mix 1 1/2 cups of shredded cheddar cheese and 3/4 cup of mayo and spread over the top of the pie like a crust.
Bake at 350 for 30 minutes, or until top is brown and bubbly.
Tomato Pie
Bake one pie shell according to package directions.
Slice 3 large tomatoes and 1 medium Vidalia onion
Layer tomato and onion in the pie shell, sprinkling salt, pepper and dried basil on each layer.
Mix 1 1/2 cups of shredded cheddar cheese and 3/4 cup of mayo and spread over the top of the pie like a crust.
Bake at 350 for 30 minutes, or until top is brown and bubbly.
Tuesday, August 4, 2009
Bacon, beans and greens
OMG, I made this tonight and it is awesome! Truly an Italian classic. I didn't use a recipe - just put it together on a whim! I used pancetta, which is an Italian form of bacon that is not smoked.
I am going to apply to be on the next season of The Next Food Network Star. Why not!!!
Heat 2 TB olive oil in large skillet
Add 1/4 pound of pancetta (thick cut) diced
Once it starts to crisp up, add 1 large garlic clove, minced
Cook for a couple of minutes
Add 1/2 bag of chopped escarole, kale, or mustard greens. Allow to wilt, about 2 minutes, stir.
Stir in 1/2 cup of chicken broth and keep on high heat. Add 1/2 cup of cannellini beans (drained and rinsed) and fresh ground black pepper. Do not add salt, as the pancetta, chicken broth, and beans are already salty.
Top with freshly grated parm cheese. Good with a crusty bread, too.
I am going to apply to be on the next season of The Next Food Network Star. Why not!!!
Heat 2 TB olive oil in large skillet
Add 1/4 pound of pancetta (thick cut) diced
Once it starts to crisp up, add 1 large garlic clove, minced
Cook for a couple of minutes
Add 1/2 bag of chopped escarole, kale, or mustard greens. Allow to wilt, about 2 minutes, stir.
Stir in 1/2 cup of chicken broth and keep on high heat. Add 1/2 cup of cannellini beans (drained and rinsed) and fresh ground black pepper. Do not add salt, as the pancetta, chicken broth, and beans are already salty.
Top with freshly grated parm cheese. Good with a crusty bread, too.
Friday, July 31, 2009
Angel Hair Caprese
There isn't much you can do to a tomato that I don't love. Have had a rough week with my beloved kitty, Charlie. Vet opened him up and found him littered with cancer and did not recommend waking him up. Well, Charlie is sitting here watching me type and giving headbutts. So I am back in the kitchen. . .trying to figure out what to do with stuff I already have on hand.
Boil large pot of water, add handful of salt
Add 1/2 box of Angel Hair pasta (I like Barilla Plus - very good texture)
Boil according to package directions
1 pint cherry tomatoes, halved
Heat oven to 350 degrees
Put tomatoes on a baking sheet, drizzle with olive oil, sprinkle with kosher salt and pepper.
Roast the tomatoes for 15 minutes
Add the pasta to a large bowl. Add tomatoes and the oil they were roasted in.
1/2 a container of fresh mozzarella cheese (I prefer the small balls that come in water) and quarter them. Toss with the hot pasta and tomatoes.
Chop or chiffonnade a handful of fresh basil and mix the pasta through.
Adjust salt and pepper.
Boil 1/2 cup balsamic vinegar then reduce to medium heat. Heat for about 10-15 minutes until it turns into a syrup. Drizzle over the pasta. One final toss.
Top with freshly grated parmesan.
Boil large pot of water, add handful of salt
Add 1/2 box of Angel Hair pasta (I like Barilla Plus - very good texture)
Boil according to package directions
1 pint cherry tomatoes, halved
Heat oven to 350 degrees
Put tomatoes on a baking sheet, drizzle with olive oil, sprinkle with kosher salt and pepper.
Roast the tomatoes for 15 minutes
Add the pasta to a large bowl. Add tomatoes and the oil they were roasted in.
1/2 a container of fresh mozzarella cheese (I prefer the small balls that come in water) and quarter them. Toss with the hot pasta and tomatoes.
Chop or chiffonnade a handful of fresh basil and mix the pasta through.
Adjust salt and pepper.
Boil 1/2 cup balsamic vinegar then reduce to medium heat. Heat for about 10-15 minutes until it turns into a syrup. Drizzle over the pasta. One final toss.
Top with freshly grated parmesan.
Friday, July 24, 2009
Spaghetti Sauce - my grandmother's
My grandmother, who arrived here from Italy many decades ago (and sadly left us after a long battle with Alzheimer's disease) cook boil a pot of rocks and it would taste amazing.
Her spaghetti sauce, and dinner at her house (this is my step-mother's mother) were the most amazing ever.
2 28 ounce cans good quality tomato puree
1/4 cup olive oil
4 garlic cloves, minced
2 carrots, 2 celery stalks, and 1 onion shredded on a box grater or in a food processor
salt and pepper
1 small can tomato paste
32 ounce box of chicken broth
2 cups dry red wine
2 bay leaves
Dried Italian seasoning
Dried oregano
Sugar
1 package of chicken drum sticks
Heat the olive oil in a large stock pot. Add the vegetables and garlic. Season with salt and pepper. Sautee on medium heat until soft. Stir in tomato paste (trick - open both ends - it slides right out.) Add 2 cans of tomato puree, chicken broth, wine, 2 tablespoons sugar, 4 tablespoons Italian seasoning, 2 tablespoons oregano, bay leaves. Bring to a boil, then immediately reduce to a simmer. Add chicken legs.
Stir every so often (the sauce should reduce be a few inches and be very thick on the bottom. Stir it up.) Simmer for 3 -4 hours. Taste after a couple of hours and adjust seasoning.
Remove bay leaves and transfer chicken legs to a dish and serve with whatever you use the sauce for. I never get to eat the legs, which are awesome, because my kids beat me to it.
Freezes well.
Her spaghetti sauce, and dinner at her house (this is my step-mother's mother) were the most amazing ever.
2 28 ounce cans good quality tomato puree
1/4 cup olive oil
4 garlic cloves, minced
2 carrots, 2 celery stalks, and 1 onion shredded on a box grater or in a food processor
salt and pepper
1 small can tomato paste
32 ounce box of chicken broth
2 cups dry red wine
2 bay leaves
Dried Italian seasoning
Dried oregano
Sugar
1 package of chicken drum sticks
Heat the olive oil in a large stock pot. Add the vegetables and garlic. Season with salt and pepper. Sautee on medium heat until soft. Stir in tomato paste (trick - open both ends - it slides right out.) Add 2 cans of tomato puree, chicken broth, wine, 2 tablespoons sugar, 4 tablespoons Italian seasoning, 2 tablespoons oregano, bay leaves. Bring to a boil, then immediately reduce to a simmer. Add chicken legs.
Stir every so often (the sauce should reduce be a few inches and be very thick on the bottom. Stir it up.) Simmer for 3 -4 hours. Taste after a couple of hours and adjust seasoning.
Remove bay leaves and transfer chicken legs to a dish and serve with whatever you use the sauce for. I never get to eat the legs, which are awesome, because my kids beat me to it.
Freezes well.
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