Posts tagged ‘Recipes’
Vita and I have been craving hearty, comfort foods lately and while we were watching Guy Fieri on Food Network Saturday morning, we caught this recipe. This is the perfect pairing for our Chicken Jägerschnitzel and it turned out amazing.
- 1/2 cup cold water
- 1 3/4 cups flour, plus extra for kneading
- 2 eggs
- 1 teaspoon salt
- 3 quarts low sodium chicken stock
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 2 teaspoons fresh chopped flat-leaf parsley
- 2 tablespoons finely grated Parmesan, plus extra for garnish
- Salt and pepper to taste
1. In a medium bowl, combine water, flour, eggs and salt with a wooden spoon. Place dough mixture on a clean cutting board. Flour both sides of the dough and roll into a long rectangle, approximately 12 by 2-inches and 1/8-inch thick. With pizza cutter, cut into strips, 2-inches in length and 1/4-inch wide.
2. Bring chicken stock to a boil in a large saucepan. Fill a large bowl with ice water. Drop spätzle in batches into boiling stock and cook until pasta floats to the surface. Remove and immediately transfer to the ice bath. Drain spätzle and hold on sheet pan. Continue with the other batches.
3. Once you’ve completed the cooking, in a medium saute pan, add butter, and melt over medium heat until butter turns a light brown. Add garlic and cook until it becomes lightly colored. Add spätzle to the pan to heat through. Add parsley, cheese, salt and pepper, to taste.
It’s really wonderful, very filling and is pretty simple. If you’ve never made your own noodles, this is a great dish to give it a go. It can be made gluten free with Red Mill flour as well.
Yesterday Vita and I made spätzle and chicken jägerschnitzel. The cooking of the spätzle required 3 quarts of chicken stock and rather than let all that wonderful stock go to waste, I made a VERY slow cooked chicken noodle soup for Souper Sunday.
- 4 quarts of chicken stock
- 1 13 oz. can of shredded cooked chicken
- 1/4 cup of fresh flat leaf parsley chopped
- 2 cloves of garlic chopped
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 8 oz dried wide egg noodles
- 2 tablespoons of fresh thyme
- 2 tablespoons of Old Bay
- Salt and pepper to taste
1. Place a soup pot over medium high heat and cook until liquid is reduced by 1/3..
2. Add the noodles and vegetables. Bring pot to a simmer for approximately five minutes. Reduce heat and cook for approximately 20 to 30 minutes to allow noodles to cook through.
3. Sprinkle with chopped parsley and fresh black pepper before serving.
And that’s all there is to it. It’s very, very tasty and really simple.
I recently downloaded a new iPhone app called Lose It, to track my daily calorie intake. And what I’ve noticed, is that while the meals I make are reasonably nutritionally balanced, I’m killing myself with snacking later because I don’t always feel full when we’re done. So, to combat that, Vita and I are making some really hearty meals, including these awesome stuffed peppers.
They’re easy to make, albeit a tad time consuming. Since you’re getting a whole bell pepper, you’re getting a lot of veggies, and the ground chicken with melted Parmesan is really warming. Here’s how you make it.
- 1 lb. Fresh Ground Chicken
- 2 cloves garlic diced
- 1/2 cup chopped Spanish onion
- 1 tablespoon ginger
- 1 6 oz. can tomato paste
- 1/2 cup water
- 1/4 cup soy sauce (gluten free)
- 4 medium sized red, green or yellow peppers
- 1 cup Parmesan cheese
- Salt and Pepper to taste
1. Heat the oil in a pan; add garlic, onion, ginger and ground chicken; cook until chicken is cooked through and white in color.
2. Drain any grease from the pan add tomato paste, water and soy sauce.
3. Cook for 10 minutes over medium heat.
4. Cut the tops off of the peppers; remove the seeds and the white inner fleshy parts (veins).
5. Stuff each pepper with the cooked chicken mixture, sprinkle stuffed peppers with Parmesan cheese. We layer our cheese throughout, building it the same way you would a layer cake.
6.Place your peppers on a non-stick baking sheet and bake at 325°F, until they are brown or the cheese melts (about 30 minutes).
Makes 4 servings.
Total Fat: 19g
Sat. Fat: 8g
They’re absolutely fantastic and impossible to screw up.
Last night, I wanted to try a new side dish for our Teriyaki Salmon. So, I really started using my noggin to figure out something to do with what I had a lot of in the fridge. I settled on Broccoli. And while I really wanted to roast these florets, I settled for the sauté process for two reasons: time and control of the tenderness.
This is a really simple side, but the combination of garlic, crushed red pepper and just the hint of olive oil is really wonderful. You’ll have some interesting aromas in the kitchen and it’s really a nice combination to the sweetness of the Teriyaki glaze on the strong salmon. I won’t bother to go over the fish recipe again. This quick post is really all about the star side!
- 1/2 pound of broccoli crowns, cut into florets (about 2 or 3 cups)
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons of dried crushed red pepper
- Salt and pepper to taste
1. Place raw broccoli into a large bowl and toss with olive oil to coat. Sprinkle with salt and pepper. Add red pepper.
2. Heat a large saucepan over medium high heat. Add garlic, broccoli and sauté for about 6 to 8 minutes, or until the broccoli reaches your desired tenderness. You may need to add a little more oil as you go.
3. Season to taste with salt and pepper and serve immediately.
It’s absolutely delicious and really fast. A batch takes no more than 7 or 8 minutes at the absolute most. Enjoy.
For some time now, Vita has had to watch me mixing Chorizo in with my eggs. I go on and on about how delicious it is, giggling that she can’t eat it because of the beef or pork content. She’s never wanted to try Soy-Rizo, but thankfully, I came across some Turkey and Chicken Chorizo that was pre-cooked. So, after our Tuesday morning workout, we did some slicing and dicing and Vita was introduced to the wonderful world of spicy Chorizo, packed into an awesome little breakfast burrito.
I know it’s not gluten free, but I was feeling brave and had some Mission Carb-Lite tortillas. No problem to report.
- 3 large eggs
- 1 large pre-cooked turkey and chicken chorizo link cut into rounds and quartered
- 1/2 an orange bell pepper – diced
- Black and Manzanila Olives – sliced
- 1/4 Spanish onion – diced
- 1 and 1/2 tablespoon chili powder
- 1 teaspoon olive oil
- A splash of milk
- 1/4 cup of your favorite Mexican blend cheese
- Two burrito sized tortillas
- Two tablespoons fresh salsa
- Fresh cilantro to taste
- Salt and pepper to taste
1. Heat olive oil in a small pan over medium heat. Add diced onion, bell pepper and salt and pepper. Cook until onions become translucent.
2. Add olive and chorizo to the pan with your veggies and cook until your sausage is warmed through.
3. In a separate pan, crack eggs and mix with splash of milk. Heat over medium high until first of the eggs begin to solidify. Turn off heat and begin to scramble the eggs, adding chili powder, salt and pepper to taste. Once most of your eggs have scrambled add the cheese.
4. Combine your ingredients in a tortilla shell, top with a spoonful or two of your favorite salsa. If you have it, a couple leaves of fresh cilantro make this a real treat.
It’s spicy, it’s hearty and it’s probably the best thing I’ve had for breakfast in a very long time.
Last night, I didn’t make anything particularly exciting for dinner, but wanted to do something different for a side dish. More often than not, I often just wing it with my side dishes, using whatever I happen to have in the pantry or the fridge. One of the skills I’m trying hard to develop is pairing sides with meals properly and coming up with things that are different than sauteed veggies or the common side salad. So, when I found a recipe for “Blue Cheese Crusted Tomatoes” on Epicurious, I decided to modify it to something that sounded more interesting to me and came up with these Broiled and Stuffed Beefsteak Tomatoes (the stuffing is Danish Blue Cheese, Seasoned Bread Crumbs and Minced Garlic).
First of all, deepest apologies for the blurry photo of the finished product. I’m think my camera may have not been properly set on my manual macro settings and I got camera shake. Unfortunately, wifey and I had already eaten said tomatoes before I noticed the error. Rest assured, they look fairly appetizing upon exit from your oven. We had these guys with grilled spinach and feta chicken sausages and side salads. The creamy Danish Blue Cheese melted nicely with the breadcrumbs and the beefsteaks held up nicely to the broiling process. I always think I’ve found a winner when my wife says, “I’d order this in a restaurant.” Those words make for one happy would-be chef.
- 2 medium/large beefsteak tomatoes (buy them the day of to make sure you can get some reasonably firm specimens. If they’re too ripe, they’ll turn out stewed)
- 1/4 cup of dry breadcrumbs
- 1 tablespoon of olive oil
- 1.5 to 2 ounces of Danish Blue Cheese
- 1 and 1/2 tablespoons dried oregano
- 1 tablespoon dried basil
- Salt and pepper to taste
1. Pre-heat your oven using your broiler setting. Low is fine, but if your oven forces a temperature on you, shoot for 350 to 400 tops.
2. Cut the top 1/4 of the tomatoes off. Use a pairing knife cut out a good portion of the ribs and seeds from the tomatoes and scoop them out with a spoon. Be sure to leave some of the seeds and juices so the breadcrumbs and cheese have some of those great tomato flavors to merry.
3. Mix breadcrumbs, herbs and olive oil in small bowl, mashing to coat. Sprinkle tomatoes with salt and pepper and place in a small roasting pan.
4. Top each with 1 or 2 tablespoons of blue cheese and top it off with as much of the breadcrumb mixture as you’d like.
5. Toss it under your broiler and and cook tomatoes until slightly soft and cheese melts. Mine took about 10 to 11 minutes. Just be sure to check on them to be sure they don’t get too soft.
Tomorrow, I’ll talk about some of my new breakfast experiments, as I’ve found a chicken and turkey Chorizo that Vita can eat. That means breakfast burritos y’all.
The past few nights I’ve been working a bit later than I’d like to be. This fact usually means we do very quick things for dinner, like pre-made soups, leftovers worked into something new and different or meals that I can pick up on my way in from the office. Even though I knew I was in for a longer day, I’d have none of that tonight. Since I had leftover fresh spinach from Souper Sunday’s Creamy Chicken Florentine, I opted for a twist on a traditional Basil and Pine Nut Pesto.
We did our spinach pesto over a grilled chicken and paired it with balsamic marinated asparagus spears and fresh Roma tomatoes seasoned with salt and pepper. Here’s how you do it.
- 2 boneless chicken breasts
- 2 cups fresh spinach leaves
- 1/4 cup pine nuts, toasted
- 1/2 fresh lemon squeezed
- 2 teaspoons grated lemon peel
- 1/3 cup olive oil
- Salt and freshly ground black pepper
- 2 tablespoons garlic salt
- 2 cloves of garlic, peeled
- 1/3 cup freshly grated Parmesan
1. Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper and some garlic salt. Grill the chicken until cooked through, about 5 minutes per side. Grill asparagus that has marinated in balsamic vinegar, salt and pepper on separate portion of the pan. Turn asparagus at the same time you turn the chicken. Remove after about 6 to 8 minutes. It should cook a little faster than the chicken. Just set it aside to cool.
2. While you’re grilling, combine the spinach, pine nuts, lemon juice, and lemon peel in a food processor. Lightly pulse. Pause occasionally to gradually add the 1/3 cup of the oil, blending until the mixture is creamy.
3. Transfer the spinach mixture to a bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
4. Spread the pesto over each piece of chicken and serve.
It’s awesome and super fast (like 15 minutes fast). I don’t think I’ve made something recently that Vita has enjoyed so much. She was raving about the spinach pesto and found herself looking for things to put it on after the chicken and tomatoes were gone. Enjoy!