lowey
loe
coco
lowie
Thursday, July 30, 2009
Wednesday, July 29, 2009
broccoli salad
Mom’s Broccoli Salad
Fresh Broccoli, cut into bite size pieces
Red onion, chopped (maybe half an onion?)
Raisins
Bacon Bits (or real bacon if you like to go all out)
Mozzarella Cheese
This is one of those loosey goosey recipes where you add as much as feels right to you, easy to make a large batch or smaller.
Dressing:
1 c. mayo
1 c. sugar
1 Tbsp vinegar (I use red wine vinegar)
For the dressing, start with the above measurements, then modify to taste.
Combine the dressing, then pour over the other ingredients. Toss and chill - best when made ahead the night before
Fresh Broccoli, cut into bite size pieces
Red onion, chopped (maybe half an onion?)
Raisins
Bacon Bits (or real bacon if you like to go all out)
Mozzarella Cheese
This is one of those loosey goosey recipes where you add as much as feels right to you, easy to make a large batch or smaller.
Dressing:
1 c. mayo
1 c. sugar
1 Tbsp vinegar (I use red wine vinegar)
For the dressing, start with the above measurements, then modify to taste.
Combine the dressing, then pour over the other ingredients. Toss and chill - best when made ahead the night before
artichoke dip v2
Don’t even count the calories Artichoke Dip
8 ounces cream cheese
12 ounces shredded mozzarella cheese
1 cup mayonnaise
1 cup parmesan cheese
1 cup onion, finely chopped
2 cloves garlic, finely chopped
2 jars (approx. 13 ounces) marinated artichoke hearts, drained well
2 bags Pita bread
Cut pita bread into chip size triangles and bake on a cookie sheet until crispy, approx. 5 minutes.
Tear artichoke hearts apart with your fingers. Combine all ingredients. Mixing it with a heavy duty mixer, like the one PW is giving away, makes the job a lot easier.
Bake in an uncovered casserole dish for 30 minutes at 350 or until bubbly. Serve hot with pita bread chips.
8 ounces cream cheese
12 ounces shredded mozzarella cheese
1 cup mayonnaise
1 cup parmesan cheese
1 cup onion, finely chopped
2 cloves garlic, finely chopped
2 jars (approx. 13 ounces) marinated artichoke hearts, drained well
2 bags Pita bread
Cut pita bread into chip size triangles and bake on a cookie sheet until crispy, approx. 5 minutes.
Tear artichoke hearts apart with your fingers. Combine all ingredients. Mixing it with a heavy duty mixer, like the one PW is giving away, makes the job a lot easier.
Bake in an uncovered casserole dish for 30 minutes at 350 or until bubbly. Serve hot with pita bread chips.
Zippy Chicken
1 cup long grain white rice
2 cups water
1 cup medium salsa
1 lb chicken thighs and drumsticks, skinned
Pour rice into 9×13 baking dish. Pour water on top of rice. Arrange chicken on top of rice and pour salsa over chicken. Bake at 400F for 50 minutes
2 cups water
1 cup medium salsa
1 lb chicken thighs and drumsticks, skinned
Pour rice into 9×13 baking dish. Pour water on top of rice. Arrange chicken on top of rice and pour salsa over chicken. Bake at 400F for 50 minutes
bill granger chickpea stew
A delicious and hearty vegetarian stew, that's easy to prepare.
2 tablespoons Olive Oil
1 finely sliced Red Onion
3 finely sliced Garlic Cloves
2 teaspoons freshly grated Ginger
2 seeded and finely chopped green chilli's to taste
1 teaspoon sea salt
800 g tinned Chickpeas drained
1 teaspoon ground Cumin
½ teaspoon Turmeric optional
freshly ground Black pepper
1 tablespoon Lemon Juice
250 g Cherry Tomatoes
100 g baby English Spinach leaves
Heat a large deep frying pan over a medium to high heat.
Add the oil, onion, garlic, ginger, chilli and salt.
Cook, stirring, for 5 minutes, or until the onions are soft.
Add the chickpeas, 80 ml (1/4 cup) water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
Add the tomatoes and cook for another 2 minutes to soften.
Remove from the heat, stir through lemon juice and taste for seasoning.
Stir through spinach and set aside.
2 tablespoons Olive Oil
1 finely sliced Red Onion
3 finely sliced Garlic Cloves
2 teaspoons freshly grated Ginger
2 seeded and finely chopped green chilli's to taste
1 teaspoon sea salt
800 g tinned Chickpeas drained
1 teaspoon ground Cumin
½ teaspoon Turmeric optional
freshly ground Black pepper
1 tablespoon Lemon Juice
250 g Cherry Tomatoes
100 g baby English Spinach leaves
Heat a large deep frying pan over a medium to high heat.
Add the oil, onion, garlic, ginger, chilli and salt.
Cook, stirring, for 5 minutes, or until the onions are soft.
Add the chickpeas, 80 ml (1/4 cup) water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
Add the tomatoes and cook for another 2 minutes to soften.
Remove from the heat, stir through lemon juice and taste for seasoning.
Stir through spinach and set aside.
Chickpea Stew
1 Tbsp. olive oil
1 finely chopped small yellow onion (or half a large one)
4 seeded tomatoes, diced
1 teasp. sugar
1 1/2 teasp. yellow curry powder
1 teasp. salt
1/4 teasp. turmeric
1/4 teasp. cayenne pepper
2 cans (15 oz) chickpeas, drained
1/2 teasp. garam masala
1/4 cup chopped cilantro
Heat olive oil in large pot or dutch oven over medium heat. Add onion, saute 5 minutes or until tender. Stir in tomato, sugar, curry, salt, turmeric, and cayenne. Cook until thick, 8-10 minutes (add little water if desired). Stir in chickpeas and garam masala, cook 5-10 minutes until heated through. Serve over basmati rice or grain of your choice. Sprinkle with cilantro
1 finely chopped small yellow onion (or half a large one)
4 seeded tomatoes, diced
1 teasp. sugar
1 1/2 teasp. yellow curry powder
1 teasp. salt
1/4 teasp. turmeric
1/4 teasp. cayenne pepper
2 cans (15 oz) chickpeas, drained
1/2 teasp. garam masala
1/4 cup chopped cilantro
Heat olive oil in large pot or dutch oven over medium heat. Add onion, saute 5 minutes or until tender. Stir in tomato, sugar, curry, salt, turmeric, and cayenne. Cook until thick, 8-10 minutes (add little water if desired). Stir in chickpeas and garam masala, cook 5-10 minutes until heated through. Serve over basmati rice or grain of your choice. Sprinkle with cilantro
maple salmon
INGREDIENTS
* 1/4 cup maple syrup
* 2 tablespoons soy sauce
* 1 clove garlic, minced
* 1/4 teaspoon garlic salt
* 1/8 teaspoon ground black pepper
* 1 pound salmon
DIRECTIONS
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
* 1/4 cup maple syrup
* 2 tablespoons soy sauce
* 1 clove garlic, minced
* 1/4 teaspoon garlic salt
* 1/8 teaspoon ground black pepper
* 1 pound salmon
DIRECTIONS
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
baked beans
Baked Beans
Yields: 10 servings
INGREDIENTS:
6 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (16 ounce) can pinto beans
1 (16 ounce) can great northern beans - Lima beans are a good substitution but you may have to look in the frozen food section for them.
1 (16 ounce) can baked beans
1 (16 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
ANY FIVE (5) CANS OF BEANS WILL WORK
3/4 cup ketchup
1/2 cup molasses
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon pepper
DIRECTIONS:
1. Preheat oven to 375.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
3. To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans – all drained. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9×12 inch casserole dish.
4. Cover and bake in preheated oven for 1 hour.
You can also put all ingredients in a crock pot and cook 6-8 hours on low. Also great cold from the fridge as a left-over
Yields: 10 servings
INGREDIENTS:
6 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (16 ounce) can pinto beans
1 (16 ounce) can great northern beans - Lima beans are a good substitution but you may have to look in the frozen food section for them.
1 (16 ounce) can baked beans
1 (16 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
ANY FIVE (5) CANS OF BEANS WILL WORK
3/4 cup ketchup
1/2 cup molasses
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon pepper
DIRECTIONS:
1. Preheat oven to 375.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
3. To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans – all drained. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9×12 inch casserole dish.
4. Cover and bake in preheated oven for 1 hour.
You can also put all ingredients in a crock pot and cook 6-8 hours on low. Also great cold from the fridge as a left-over
Black Bean and Corn Salad
1 can black beans
1 can sweet corn
1 can chickpeas
2 limes, juiced
fresh cilantro, 1/2 cup chopped
1/2 a red onion
salt and pepper to taste
All you do is mix it together and let it sit for a while in the fridge. The fresh lime juice and cilantro act as a nice dressing for all the beans and veggies and the onion gives it a nice bite. Its really tasty if you stick it in tacos.
1 can sweet corn
1 can chickpeas
2 limes, juiced
fresh cilantro, 1/2 cup chopped
1/2 a red onion
salt and pepper to taste
All you do is mix it together and let it sit for a while in the fridge. The fresh lime juice and cilantro act as a nice dressing for all the beans and veggies and the onion gives it a nice bite. Its really tasty if you stick it in tacos.
artichoke dip
Stupid Dip
One Can of Artichoke Hearts in water- diced
One small can of diced green chilies
One Cup of Mayo
One Cup of Parmesean Cheese
One brick of Cream Cheese
Use all full fat ingredients. If you can’t commit to that then you shouldn’t eat stupid dip….just go and have some celery. For those that commit, mix all of these lovely ingredients and put in an oven safe dish. Back at 350 for approx 30 minutes till bubbly and slightly golden. Eat with tortilla chips
One Can of Artichoke Hearts in water- diced
One small can of diced green chilies
One Cup of Mayo
One Cup of Parmesean Cheese
One brick of Cream Cheese
Use all full fat ingredients. If you can’t commit to that then you shouldn’t eat stupid dip….just go and have some celery. For those that commit, mix all of these lovely ingredients and put in an oven safe dish. Back at 350 for approx 30 minutes till bubbly and slightly golden. Eat with tortilla chips
meat marinade
Marinade
This is the best stuff in the whole wide world. You can tweak it up for pork by adding more garlic or use garlic flavored vinegar. For chicken I usually leave the garlic out and add a little rosemary.
Ingredients:
1/2 c vegetable oil
1/4 c apple cider vinegar
1/4 c lemon juice (I use the bottled stuff)
2 T Worchestershire sauce
2 T soy sauce (I use less)
1 1/2 tsp salt
1 1/2 tsp pepper
dash of garlic powder
1 tblsp dried parsley flakes
Whisk all together and pour into a zip bag and add meat. Marinate from 1 to 24 hours. Have DH grill it outside.
The longer it marinates the more flavorful and tender it becomes.
Yummy!! We don’t like to eat steak out anymore because it’s never as good as at home.
This is the best stuff in the whole wide world. You can tweak it up for pork by adding more garlic or use garlic flavored vinegar. For chicken I usually leave the garlic out and add a little rosemary.
Ingredients:
1/2 c vegetable oil
1/4 c apple cider vinegar
1/4 c lemon juice (I use the bottled stuff)
2 T Worchestershire sauce
2 T soy sauce (I use less)
1 1/2 tsp salt
1 1/2 tsp pepper
dash of garlic powder
1 tblsp dried parsley flakes
Whisk all together and pour into a zip bag and add meat. Marinate from 1 to 24 hours. Have DH grill it outside.
The longer it marinates the more flavorful and tender it becomes.
Yummy!! We don’t like to eat steak out anymore because it’s never as good as at home.
RASPBERRY CHICKEN with COCONUT RICE
~Ingredients~
2 cups water
1 (14 ounce) can reduced-fat coconut milk
2 teaspoons minced fresh ginger root
1 cup Basmati rice
1/3 cup all-purpose flour
1 tablespoon lemon pepper
4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
2 tablespoons vegetable oil
2 teaspoons dried rosemary
1 bottle fat free Raspberry vinegarette dressing
~Directions~
1. In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed (about 20 minutes).
2. Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
3. Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegarette into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is mostly absorbed. Serve with coconut rice and steamed broccoli tossed with garlic butter.
~Ingredients~
2 cups water
1 (14 ounce) can reduced-fat coconut milk
2 teaspoons minced fresh ginger root
1 cup Basmati rice
1/3 cup all-purpose flour
1 tablespoon lemon pepper
4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
2 tablespoons vegetable oil
2 teaspoons dried rosemary
1 bottle fat free Raspberry vinegarette dressing
~Directions~
1. In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed (about 20 minutes).
2. Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
3. Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegarette into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is mostly absorbed. Serve with coconut rice and steamed broccoli tossed with garlic butter.
peanut butter cookies
Peanut Butter Cookies (with chocolate chips)
1 1/2 cup p butter
1 cup shortening
2 1/2 c brown sugar
1/4 c milk
2 eggs
3 1/2 c flour
1 1/2 tsp salt
1 1/2 tsp soda
1 bag of your favorite chocolate chips
Bake at 375 for 7-8 min just until the edges start to brown
Let cool on pan.
*use the same cookie dough w/ out the choc chips and cut up pieces of a snickers candy bar, wrap dough around each piece and bake. Drizzle w/ chocolate and you have Snicker Cookies
1 1/2 cup p butter
1 cup shortening
2 1/2 c brown sugar
1/4 c milk
2 eggs
3 1/2 c flour
1 1/2 tsp salt
1 1/2 tsp soda
1 bag of your favorite chocolate chips
Bake at 375 for 7-8 min just until the edges start to brown
Let cool on pan.
*use the same cookie dough w/ out the choc chips and cut up pieces of a snickers candy bar, wrap dough around each piece and bake. Drizzle w/ chocolate and you have Snicker Cookies
meatloaf
Mmmmmmm Meatloaf! (Guaranteed to satisfy a hungry man and his many punks. Mom’s like it too…)
1 c bread crumbs
dried onion flakes (a hearty amount)
1/4 c ketchup
1/2 c barbeque sauce
1/2 c water
2 eggs
salt (again, be generous)
pepper (almost as much as salt, but not quite)
1/2 c grated cheese (sharp is best)
- mix these together, then add them to…
2 lbs ground beef
- combine well, pack in a casserole dish (it will be too much for a loaf pan, as the recipe is good for a family of 6, as long as they’re not all teen boys)
- bake at 350 for 2 hours
- option - add another 1/2 cup grated cheese on top at the 1 1/2 hour point and finish baking
1 c bread crumbs
dried onion flakes (a hearty amount)
1/4 c ketchup
1/2 c barbeque sauce
1/2 c water
2 eggs
salt (again, be generous)
pepper (almost as much as salt, but not quite)
1/2 c grated cheese (sharp is best)
- mix these together, then add them to…
2 lbs ground beef
- combine well, pack in a casserole dish (it will be too much for a loaf pan, as the recipe is good for a family of 6, as long as they’re not all teen boys)
- bake at 350 for 2 hours
- option - add another 1/2 cup grated cheese on top at the 1 1/2 hour point and finish baking
buffalo wings
wings
franks red sauce
butter (mixed according to directions on bottle with sauce
ranch dressing
blue cheese
celery
carrot
bake wings in oven, spray with olive oil first
mix sauce and melted butter in crockpot. stir through wings. can leave to keep warm.
mix ranch dressing with crumbled blue cheese and serve wiht carrot/celery sticks
franks red sauce
butter (mixed according to directions on bottle with sauce
ranch dressing
blue cheese
celery
carrot
bake wings in oven, spray with olive oil first
mix sauce and melted butter in crockpot. stir through wings. can leave to keep warm.
mix ranch dressing with crumbled blue cheese and serve wiht carrot/celery sticks
slow cooker ribs
package of beef short ribs (or pork!)
--1 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
--1 cup brown sugar
--5 whole jalapeno peppers (Stefania used 10. Use what you think is appropriate for your family.)
--1/2 cup water
The Directions.
I plopped frozen solid beef ribs into the crockpot. I didn't even think of browning them, just for Jennifer.
I then put the soy sauce, water and brown sugar on top, and threw in the WHOLE (don't cut them!) jalapenos on top.
Since my ribs were frozen, I cooked them on high for an hour, then used a wooden spoon to smash them down further into the crock. Then I cooked on low for another 8 hours.
If you are out of the house all day, cook on low. When you get home, turn the ribs over so the other side gets fully saturated with the most-awesome-liquid-ever while you change clothes and set the table.
We served this with brown rice and green beans.
--1 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
--1 cup brown sugar
--5 whole jalapeno peppers (Stefania used 10. Use what you think is appropriate for your family.)
--1/2 cup water
The Directions.
I plopped frozen solid beef ribs into the crockpot. I didn't even think of browning them, just for Jennifer.
I then put the soy sauce, water and brown sugar on top, and threw in the WHOLE (don't cut them!) jalapenos on top.
Since my ribs were frozen, I cooked them on high for an hour, then used a wooden spoon to smash them down further into the crock. Then I cooked on low for another 8 hours.
If you are out of the house all day, cook on low. When you get home, turn the ribs over so the other side gets fully saturated with the most-awesome-liquid-ever while you change clothes and set the table.
We served this with brown rice and green beans.
CJ 4.5 months
in bed with mum and and dad gurgling.
favourite toy - moosie
doesn't get rolling over
sleeps till 5am for last 4 nights
nuzzles into daddys armpit in bed
has had 1st trip to snow
6 plane trips
about to go to Palm Cove with mum, granny and great gran
dislikes car. needs to be sung old macdonald in car.
massive chucker. daddy says maybe she'll be a banker one day with all the 'depositing' she does :)
nicknames: CJ, Chlo, milk monster
loves baby bjorn, has been facing forward since about 1.5 months
favourite toy - moosie
doesn't get rolling over
sleeps till 5am for last 4 nights
nuzzles into daddys armpit in bed
has had 1st trip to snow
6 plane trips
about to go to Palm Cove with mum, granny and great gran
dislikes car. needs to be sung old macdonald in car.
massive chucker. daddy says maybe she'll be a banker one day with all the 'depositing' she does :)
nicknames: CJ, Chlo, milk monster
loves baby bjorn, has been facing forward since about 1.5 months
Wednesday, July 22, 2009
roast brussell sprouts
cook bacon, add halved brussel sprouts, garlic, pepper. stir through maple syrup and roast
Tuesday, July 21, 2009
sweet and sour chicken from http://mykitchencafe.blogspot.com/2008/07/sweet-and-sour-chicken-updated.html
Sweet and Sour Chicken
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
Tuesday, July 14, 2009
Creamy Chicken & Black Bean Enchiladas
Filling:
1 tablespoon oil
1 tsp cumin
1 ½ tsp chili powder
4 chopped green onions, green parts reserved
2 cloves garlic, minced
6 boneless chicken thighs, cut into chunks
1 can of black beans (use only half if also making Mexican Rice)
Sauce:
1 clove garlic, minced
1 (4 ounce) can diced green chilies
1 can ½ fat cream of mushroom soup
½ cup salsa
1 tsp chili powder
½ tsp cumin
1/3 cup sour cream
1 cup shredded Cheddar cheese
6 (12 inch) flour tortillas (any flavor)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a sauté pan heated to medium-high heat , add 1 tbsp of oil. Sauté chicken thighs for a couple of minutes and then sprinkle with cumin, chili powder, salt (to taste) and pepper. Mince 2 cloves of garlic and add to the pan along with the white part of the chopped green onion. Sauté for a couple more minutes. Drain and rinse a can of black beans and add to the mixture. Heat through 1 minute and then remove from heat.
In a medium bowl add the minced garlic clove, and then stir in the green chilies, cream of mushroom soup, sour cream, salsa, chili powder and cumin. Mix well. Add ½ cup of this mixture to the chicken and beans and stir to combine.
Divide the chicken mixture into 6 portions (should be approximately ½ cup each). Fill a tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. Continue doing this with the remaining chicken and tortillas.
Spoon the reserved sauce over the rolled tortillas and top with shredded cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly. Top with reserved chopped green onions, and more sour cream and salsa if you like. Serve with Mexican Rice or your own favorite rice.
1 tablespoon oil
1 tsp cumin
1 ½ tsp chili powder
4 chopped green onions, green parts reserved
2 cloves garlic, minced
6 boneless chicken thighs, cut into chunks
1 can of black beans (use only half if also making Mexican Rice)
Sauce:
1 clove garlic, minced
1 (4 ounce) can diced green chilies
1 can ½ fat cream of mushroom soup
½ cup salsa
1 tsp chili powder
½ tsp cumin
1/3 cup sour cream
1 cup shredded Cheddar cheese
6 (12 inch) flour tortillas (any flavor)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a sauté pan heated to medium-high heat , add 1 tbsp of oil. Sauté chicken thighs for a couple of minutes and then sprinkle with cumin, chili powder, salt (to taste) and pepper. Mince 2 cloves of garlic and add to the pan along with the white part of the chopped green onion. Sauté for a couple more minutes. Drain and rinse a can of black beans and add to the mixture. Heat through 1 minute and then remove from heat.
In a medium bowl add the minced garlic clove, and then stir in the green chilies, cream of mushroom soup, sour cream, salsa, chili powder and cumin. Mix well. Add ½ cup of this mixture to the chicken and beans and stir to combine.
Divide the chicken mixture into 6 portions (should be approximately ½ cup each). Fill a tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. Continue doing this with the remaining chicken and tortillas.
Spoon the reserved sauce over the rolled tortillas and top with shredded cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly. Top with reserved chopped green onions, and more sour cream and salsa if you like. Serve with Mexican Rice or your own favorite rice.
Thursday, July 9, 2009
EASY ASIAN COLESLAW
wombock, carrot, spring onion, roasted flaked almonds, fried noodles
sauce:
1/2 cup soy sauce
2 T balsamic
2 t sesame oil
1/4 cup lime juice
2 T sugar
1 finely sliced red chilii
sauce:
1/2 cup soy sauce
2 T balsamic
2 t sesame oil
1/4 cup lime juice
2 T sugar
1 finely sliced red chilii
HONEY ROAST DUCK LEGS
Ingredients
2 portions of cooked rice
2 duck legs or breasts
1 tsp brown sugar
1 tsp five-spice powder
1 tsp ground Szechuan pepper
1 1/2 tbsp honey
1 shallot (it's best to use the small, purple Asian variety, not the one I used in this picture)
1 tbsp tamari or dark soy sauce
2 tbsp soy sauce
1/2 cup water
greens of your choice
Rub the skins of the duck with the mixture of sugar, five-spice powder and Szechuan pepper. Leave for 15 minutes or so. Preheat oven to 190 deg celcius.
In a dry frying pan, place duck skin side down and cook over medium heat for skin to crisp. The fats from the duck will be expelled by the heat so there really is no need to add any oil.
Place duck skin side up in a roasting tin and add 1 tbsp of the fat into the tin. Mix 1/2 tbsp honey with the same amount of water and brush on the duck skin. Place in oven to cook, around 25 - 35 minutes depending on how well you like the meat. When done, drain off all the oil and let the duck sit in a warm place for about 10 minutes before cutting.
In the meantime, reserve about 1 tbsp of duck fat in the pan and add sliced shallots to cook over a low heat. When shallots are very soft, add soy sauce, rest of the honey and water and bring to boil. You can add some cornstarch to thicken the gravy, or just leave it as it is.
Boil greens and chop up finely.
To assemble, top the rice with the greens, thinly sliced duck meat and some gravy.
2 portions of cooked rice
2 duck legs or breasts
1 tsp brown sugar
1 tsp five-spice powder
1 tsp ground Szechuan pepper
1 1/2 tbsp honey
1 shallot (it's best to use the small, purple Asian variety, not the one I used in this picture)
1 tbsp tamari or dark soy sauce
2 tbsp soy sauce
1/2 cup water
greens of your choice
Rub the skins of the duck with the mixture of sugar, five-spice powder and Szechuan pepper. Leave for 15 minutes or so. Preheat oven to 190 deg celcius.
In a dry frying pan, place duck skin side down and cook over medium heat for skin to crisp. The fats from the duck will be expelled by the heat so there really is no need to add any oil.
Place duck skin side up in a roasting tin and add 1 tbsp of the fat into the tin. Mix 1/2 tbsp honey with the same amount of water and brush on the duck skin. Place in oven to cook, around 25 - 35 minutes depending on how well you like the meat. When done, drain off all the oil and let the duck sit in a warm place for about 10 minutes before cutting.
In the meantime, reserve about 1 tbsp of duck fat in the pan and add sliced shallots to cook over a low heat. When shallots are very soft, add soy sauce, rest of the honey and water and bring to boil. You can add some cornstarch to thicken the gravy, or just leave it as it is.
Boil greens and chop up finely.
To assemble, top the rice with the greens, thinly sliced duck meat and some gravy.
Wednesday, July 8, 2009
MAHOGANY WINGS
This glaze is one of Hugh Carpenter's signatures.
- 24 chicken wings
- 1 cup (250mL) hoisin sauce
- ¾ cup (175mL) plum sauce
- ½cup (125mL) soy sauce
- 1/3 cup (75mL) cider vinegar
- ¼ cup (50mL) dry sherry or Chinese rice wine (not vinegar)
- ¼cup (50mL) honey
- 2 green onions, trimmed and minced
- 6 cloves garlic, minced
1. Cut tips off wings and reserve for stock. In a large bowl combine hoisin sauce, plum sauce, soy sauce, vinegar, sherry, honey, green onions and garlic. Add wings and combine well. Refrigerate 1 to 24 hours.
- 24 chicken wings
- 1 cup (250mL) hoisin sauce
- ¾ cup (175mL) plum sauce
- ½cup (125mL) soy sauce
- 1/3 cup (75mL) cider vinegar
- ¼ cup (50mL) dry sherry or Chinese rice wine (not vinegar)
- ¼cup (50mL) honey
- 2 green onions, trimmed and minced
- 6 cloves garlic, minced
1. Cut tips off wings and reserve for stock. In a large bowl combine hoisin sauce, plum sauce, soy sauce, vinegar, sherry, honey, green onions and garlic. Add wings and combine well. Refrigerate 1 to 24 hours.
Friday, July 3, 2009
balsamic roast onion
4 lbs medium-size red onions, peeled
1/4 cup olive oil
6 tablespoons butter
3 tablespoons sugar
6 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley
Directions
1Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F.
2Line 2 large baking sheets with foil.
3Cut onions crosswise nearly, but not quite, all the way through. Make two or three more sectional cuts - always stopping before you cut through, so that onion is in 3/4-inch-thick wedges (the onion stays attached at one end and resembles an onion 'flower' (with very thick petals ;-) ).
4Place in medium bowl; toss with oil.
5Arrange onions, cut side down, on baking sheets.
6Sprinkle with salt and pepper.
7Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes (they will caramelize and be quite dark in parts but, if you have coated them well with olive oil, will not have a 'burnt' taste).
8Meanwhile, melt butter in heavy small saucepan over medium-high heat.
9Add sugar and stir until sugar dissolves.
10Remove from heat.
11Add vinegar.
12Return to heat.
13Simmer until mixture thickens slightly, about 2 minutes.
14(Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.) Arrange onions on platter.
15Drizzle glaze over.
16Sprinkle with parsley.
1/4 cup olive oil
6 tablespoons butter
3 tablespoons sugar
6 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley
Directions
1Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F.
2Line 2 large baking sheets with foil.
3Cut onions crosswise nearly, but not quite, all the way through. Make two or three more sectional cuts - always stopping before you cut through, so that onion is in 3/4-inch-thick wedges (the onion stays attached at one end and resembles an onion 'flower' (with very thick petals ;-) ).
4Place in medium bowl; toss with oil.
5Arrange onions, cut side down, on baking sheets.
6Sprinkle with salt and pepper.
7Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes (they will caramelize and be quite dark in parts but, if you have coated them well with olive oil, will not have a 'burnt' taste).
8Meanwhile, melt butter in heavy small saucepan over medium-high heat.
9Add sugar and stir until sugar dissolves.
10Remove from heat.
11Add vinegar.
12Return to heat.
13Simmer until mixture thickens slightly, about 2 minutes.
14(Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.) Arrange onions on platter.
15Drizzle glaze over.
16Sprinkle with parsley.
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