Dear T&C,
This post serves no other reason than to remind you of what snow looks like.
Sincerely,
Your pale and pasty sibling counterparts
Tuesday, February 9, 2010
Scallops and Pistachio Pesto Pasta
Oh my goodness, I'm BACK! It was a long month of living in the dark ages while my PC was cleansed of an insane virus. I've never had a computer virus like that...and I lost everything that wasn't backed up. So now I'm just trying to slowly put my PC-life back together. On the upside, I now have Windows 7 and all of my pop up windows are pink :)
But that did leave you all with a month of unposted recipes. I'll do my best to make up for a few of them, and they'll certainly be out of order (based on what photos I re-acquire faster). So let's get it started with a bang and I want everyone to say "Pistachio Pesto Pasta" 5 times fast. This recipe comes from The Complete Cooking Light Cookbook, a book so large in size and scope I'm only just beginning to tackle it.
Scallops and Pistachio Pesto Pasta
1 cup chopped fresh parsley
3 Tbs chopped pistachios (good luck finding them unpeeled...but it gave Bobby something to do so he felt like he was contributing)
1 tsp grated lemon rind
1/4 tsp cumin
1/4 tsp black pepper
Pinch of salt
Pinch of paprika
2 Tbs fresh lemon juice
1 1/4 tsp olive oil (just eyeball it)
3/4 lb sea scallops (if you don't like large scallops, you can use bay scallops which are more bite-sized)
1/4 cup flour
Another pinch of salt
2 tsp butter
2 cups angel hair pasta or thin spaghetti
Place first 9 ingredients into a food processor (doesn't have to be a large one). Process until mixture is smooth and scrape the sides with a spatula to get everything. It doesn't look like enough when you blend it, but trust me it will be. Then, combine the scallops, flour, and pinch of salt in a large Ziploc bag--shake to coat. Heat butter in large skillet over med-high heat. Add scallops and cook for 3.5-5 minutes on each side until done. While scallops are cooking, boil pasta and drain. Move pasta into a mixing bowl and coat with pistachio pesto. Split pasta into serving dishes, and top with scallops. Sprinkle with remaining black pepper and parsley flakes for color.
And because this is a Cooking Light recipe, you should all know that it's 556 calories per serving and 15.2 g of fat. Overall it goes pretty quickly and you could have this done in under 30 minutes without a problem--thus just giving the illusion that it's fancy and you slaved away all day. It turned out that I don't like scallops as much as I thought--texture is a little funny and I couldn't tell they were cooked thoroughly--so next time I'll plan to use smaller bay scallops. Also worth noting that scallops are in season and can be found fresh until later in the Spring.
Ta-Dah! I'm back!
But that did leave you all with a month of unposted recipes. I'll do my best to make up for a few of them, and they'll certainly be out of order (based on what photos I re-acquire faster). So let's get it started with a bang and I want everyone to say "Pistachio Pesto Pasta" 5 times fast. This recipe comes from The Complete Cooking Light Cookbook, a book so large in size and scope I'm only just beginning to tackle it.
Scallops and Pistachio Pesto Pasta1 cup chopped fresh parsley
3 Tbs chopped pistachios (good luck finding them unpeeled...but it gave Bobby something to do so he felt like he was contributing)
1 tsp grated lemon rind
1/4 tsp cumin
1/4 tsp black pepper
Pinch of salt
Pinch of paprika
2 Tbs fresh lemon juice
1 1/4 tsp olive oil (just eyeball it)
3/4 lb sea scallops (if you don't like large scallops, you can use bay scallops which are more bite-sized)
1/4 cup flour
Another pinch of salt
2 tsp butter
2 cups angel hair pasta or thin spaghetti
Place first 9 ingredients into a food processor (doesn't have to be a large one). Process until mixture is smooth and scrape the sides with a spatula to get everything. It doesn't look like enough when you blend it, but trust me it will be. Then, combine the scallops, flour, and pinch of salt in a large Ziploc bag--shake to coat. Heat butter in large skillet over med-high heat. Add scallops and cook for 3.5-5 minutes on each side until done. While scallops are cooking, boil pasta and drain. Move pasta into a mixing bowl and coat with pistachio pesto. Split pasta into serving dishes, and top with scallops. Sprinkle with remaining black pepper and parsley flakes for color.
And because this is a Cooking Light recipe, you should all know that it's 556 calories per serving and 15.2 g of fat. Overall it goes pretty quickly and you could have this done in under 30 minutes without a problem--thus just giving the illusion that it's fancy and you slaved away all day. It turned out that I don't like scallops as much as I thought--texture is a little funny and I couldn't tell they were cooked thoroughly--so next time I'll plan to use smaller bay scallops. Also worth noting that scallops are in season and can be found fresh until later in the Spring.
Ta-Dah! I'm back!
Thursday, January 7, 2010
New Chocolate Chip Cookies
OK so usually I follow the Tollhouse recipe because I'm pretty plain and simple like that with my baking. But tonight unfolded an unusual "crisis cookie baking" situation...
I was trying out a new recipe in my crock pot "Easy Cheesy Chicken" from my AllRecipes.com iPhone app. I had read the reviews and they were good, but many who tried it recommended adding a bag of chopped broccoli and some mushrooms--two of my favorite ingredients. So I do, and when Bobby and I got home this afternoon we walk through the door and the apartment REAKS! I can't even describe it properly, but it was like stench coming out of every corner of the apartment! Bobby started gagging. Thank goodness I usually use crock pot liners (found with Ziploc bags at the store) so even though it was still hot, we could tie off the liner with our dinner in it, trash it, and move the trash to the balcony. We are so classy like that. But the whole apartment still stinks to the point of Bobby having to hide in his office. So I go to work with my Clorox wipes and lemon spray cleaning everything and lighting candles. And I decide to fight fire with fire...get rid of one stench by baking something that will smell really yummy!
Brilliant, I know, but turns out I don't have any eggs. So I yell to Bobby to Google me anything to bake without needing eggs, and he finds a Mrs. Field's Chocolate Chip Cookie recipe. About halfway into it I discover I actually do have one egg hiding in the back of the fridge, and toss it in. Turns out, this recipe not only cures my kitchen of overcooked broccoli stench, but has won our hearts and is our NEW GO-TO CHOCOLATE CHIP COOKIE RECIPE. Seriously they came out huge! look! they're like the size of biscuits!
Anne's Adaption to Mrs. Field's Chocolate Chip Cookies
1 1/4th cup flour
1/2 tsp. baking soda
1/8 (few sprinkles) of salt
1/2 cup butter, softened (didn't have any of that either, so I used butter-flavored Crisco and still best cookies ever)
1/4 cup white sugar (used Splenda)
1/2 cup honey
1 to 1.5 cups chocolate chips (less if you don't like sweet cookies, more if you do)
1 egg!
Preheat oven to 300. In a small bowl combine the flour, soda, and salt with a wire whisk, and set it aside. With an electric mixer, blend butter, sugar, egg, and honey (I poured the honey straight into the mixing bowl and kind of eyeballed-it). Beat at medium speed until soft and scrape sides with a spatula if needed. Add flour mixture and chocolate chips, and mix until well blended.
Drop spoonfuls of dough onto ungreased cookie sheet and bake for 18-20 minutes.
The recipe calls for 2 dozen, but I use a *little* more than a spoonful, and just made 12 giant cookies, as shown above. SO GOOD!
I was trying out a new recipe in my crock pot "Easy Cheesy Chicken" from my AllRecipes.com iPhone app. I had read the reviews and they were good, but many who tried it recommended adding a bag of chopped broccoli and some mushrooms--two of my favorite ingredients. So I do, and when Bobby and I got home this afternoon we walk through the door and the apartment REAKS! I can't even describe it properly, but it was like stench coming out of every corner of the apartment! Bobby started gagging. Thank goodness I usually use crock pot liners (found with Ziploc bags at the store) so even though it was still hot, we could tie off the liner with our dinner in it, trash it, and move the trash to the balcony. We are so classy like that. But the whole apartment still stinks to the point of Bobby having to hide in his office. So I go to work with my Clorox wipes and lemon spray cleaning everything and lighting candles. And I decide to fight fire with fire...get rid of one stench by baking something that will smell really yummy!
Brilliant, I know, but turns out I don't have any eggs. So I yell to Bobby to Google me anything to bake without needing eggs, and he finds a Mrs. Field's Chocolate Chip Cookie recipe. About halfway into it I discover I actually do have one egg hiding in the back of the fridge, and toss it in. Turns out, this recipe not only cures my kitchen of overcooked broccoli stench, but has won our hearts and is our NEW GO-TO CHOCOLATE CHIP COOKIE RECIPE. Seriously they came out huge! look! they're like the size of biscuits!
Anne's Adaption to Mrs. Field's Chocolate Chip Cookies
1 1/4th cup flour
1/2 tsp. baking soda
1/8 (few sprinkles) of salt
1/2 cup butter, softened (didn't have any of that either, so I used butter-flavored Crisco and still best cookies ever)
1/4 cup white sugar (used Splenda)
1/2 cup honey
1 to 1.5 cups chocolate chips (less if you don't like sweet cookies, more if you do)
1 egg!
Preheat oven to 300. In a small bowl combine the flour, soda, and salt with a wire whisk, and set it aside. With an electric mixer, blend butter, sugar, egg, and honey (I poured the honey straight into the mixing bowl and kind of eyeballed-it). Beat at medium speed until soft and scrape sides with a spatula if needed. Add flour mixture and chocolate chips, and mix until well blended.
Drop spoonfuls of dough onto ungreased cookie sheet and bake for 18-20 minutes.
The recipe calls for 2 dozen, but I use a *little* more than a spoonful, and just made 12 giant cookies, as shown above. SO GOOD!
Monday, December 14, 2009
Gingerbread
I happen to think my gingerbread is delicious. Bobby on the other hand can be found eating fig newtons and Popsicles instead of the gingerbread. It has me doubting my abilities! But this recipe from my mom is a very good, simple holiday favorite that will have your nosy coworkers eying your breakfast saying "What's that...?" which really means "Why didn't you bring me some?" And the answer is, because I plan to eat it all!
Gingerbread
16oz apple sauce (I used No Sugar Added)
2 tsp baking soda
1 cup dark molasses (I had to ask the Kroger lady where it was!)
2 tsp powdered ginger
1/2 tsp salt
4 eggs
3 cups flour
1 tsp cinnamon
1/2 tsp ground cloves
1-1/3c sugar (or 2/3 cup Splenda)
2/3 cup vegetable oil
Preheat the oven to 325. In a medium saucepan bring the applesauce to a boil (who knew you could boil applesauce? it just never occurred to me). Once boiling, stir in molasses and baking soda. Set aside to cool. In a medium mixing bowl, mix flour, salt, and all spices. Then in the larger bowl of either you electric mixer, or whatever bowl you use your handmixer with, beat the eggs until they're light in color. Gradually beat in sugar and continue beating until it's thick--then gradually add in the oil. Alternately fold in flour mixture and applesauce mixture. Once well blended, pour into a PAMed tube pan or bunt pan. Bake for 1 hour and 15 minutes, then let it cool for 15 minutes before turning it onto a cooling rack or beautiful Williams-Sonoma cake plate courtesy of T&C--thanks guys!
Sing with me now..."My gingerbread, gingerbread, gingerbread rocks...Gingerbread Yum and Gingerbread Fun..."
Gingerbread
16oz apple sauce (I used No Sugar Added)
2 tsp baking soda
1 cup dark molasses (I had to ask the Kroger lady where it was!)
2 tsp powdered ginger
1/2 tsp salt
4 eggs
3 cups flour
1 tsp cinnamon
1/2 tsp ground cloves
1-1/3c sugar (or 2/3 cup Splenda)
2/3 cup vegetable oil
Preheat the oven to 325. In a medium saucepan bring the applesauce to a boil (who knew you could boil applesauce? it just never occurred to me). Once boiling, stir in molasses and baking soda. Set aside to cool. In a medium mixing bowl, mix flour, salt, and all spices. Then in the larger bowl of either you electric mixer, or whatever bowl you use your handmixer with, beat the eggs until they're light in color. Gradually beat in sugar and continue beating until it's thick--then gradually add in the oil. Alternately fold in flour mixture and applesauce mixture. Once well blended, pour into a PAMed tube pan or bunt pan. Bake for 1 hour and 15 minutes, then let it cool for 15 minutes before turning it onto a cooling rack or beautiful Williams-Sonoma cake plate courtesy of T&C--thanks guys!
Sing with me now..."My gingerbread, gingerbread, gingerbread rocks...Gingerbread Yum and Gingerbread Fun..."
Friday, December 11, 2009
Chicken Delicious
Bobby and I are accepting new name suggestions for this dish. It's not that it wasn't delicious, it was a definite Keeper, but just not fans of the title. So let me know if you think of something.
I don't eat a lot of chicken. I actively avoided it for most of 2008 and well into 2009. But I'm coming back around. So when I do find a good chicken recipe (read: one that masks the taste of chicken), I'm more than happy to share! Chicken-people should cherish these rare posts. Thanks to my AllRecipes.com DinnerSpinner iPhone App for this one!
Chicken Delicious (new name coming soon)
2-5 boneless, skinless chicken breasts
2 Tbs lemon juice
Pinch of Celery Salt
Pepper to taste
1 can Cream of Mushroom Soup (reduced sodium)
1 can Cream of Celery Soup (didn't even know they made that...)
1/3 cup Cooking Sherry
Hefty handful of shredded Parmesan
Cut chicken breasts in half (the original recipe calls for this, but you can probably leave them whole if you prefer), wash and pat dry with paper towel. Spray inside of slow cooker (yay slow cookers! and if I haven't made a plug for Reynolds Slow Cooker Liners, they're wonderful), and place chicken halfs around the bottom. Sprinkle with lemon juice, celery salt, and pepper. In a medium mixing bowl, mix 2 cans of soup and sherry together. Pour over chicken breasts, and top generously with Parmesan cheese. Heat on LOW for 8-10 hours (8 hours for fewer breasts, on up to 10 for many breasts--I did 3 breasts at 8-8.5 hours), or HIGH for 4-5 hours.
I recommend serving over rice or quinoa, but it's not necessary. It was really good. And when I got home from work, I sauteed a box of sliced mushrooms in sherry, and added them to the slow cooker--stirring them into the sauce while I cooked the quinoa. I would also note that the parmesan cheese changes color and consistency when it's in the slow cooker that long. I was freaked out that there was some stringy thing happening to the chicken (because I'm already paranoid about it), and halfway through dinner realized it was the cheese! Shown above with steamed squash and zucchini with a little EVOO and Italian Seasoning sprinkled on it.
I don't eat a lot of chicken. I actively avoided it for most of 2008 and well into 2009. But I'm coming back around. So when I do find a good chicken recipe (read: one that masks the taste of chicken), I'm more than happy to share! Chicken-people should cherish these rare posts. Thanks to my AllRecipes.com DinnerSpinner iPhone App for this one!
Chicken Delicious (new name coming soon)
2-5 boneless, skinless chicken breasts
2 Tbs lemon juice
Pinch of Celery Salt
Pepper to taste
1 can Cream of Mushroom Soup (reduced sodium)
1 can Cream of Celery Soup (didn't even know they made that...)
1/3 cup Cooking Sherry
Hefty handful of shredded Parmesan
Cut chicken breasts in half (the original recipe calls for this, but you can probably leave them whole if you prefer), wash and pat dry with paper towel. Spray inside of slow cooker (yay slow cookers! and if I haven't made a plug for Reynolds Slow Cooker Liners, they're wonderful), and place chicken halfs around the bottom. Sprinkle with lemon juice, celery salt, and pepper. In a medium mixing bowl, mix 2 cans of soup and sherry together. Pour over chicken breasts, and top generously with Parmesan cheese. Heat on LOW for 8-10 hours (8 hours for fewer breasts, on up to 10 for many breasts--I did 3 breasts at 8-8.5 hours), or HIGH for 4-5 hours.
I recommend serving over rice or quinoa, but it's not necessary. It was really good. And when I got home from work, I sauteed a box of sliced mushrooms in sherry, and added them to the slow cooker--stirring them into the sauce while I cooked the quinoa. I would also note that the parmesan cheese changes color and consistency when it's in the slow cooker that long. I was freaked out that there was some stringy thing happening to the chicken (because I'm already paranoid about it), and halfway through dinner realized it was the cheese! Shown above with steamed squash and zucchini with a little EVOO and Italian Seasoning sprinkled on it.
Wednesday, December 9, 2009
Dijon Crusted Salmon
I just watched Antoine's proposal, so forgive me if there's typos from my teary, blurred vision!
My mother (who does not believe in overpowering salmon with extra flavor) is probably sticking her tongue out in disgust and already elected not to read this blasphemous salmon post--so to that I respond with "It was Atlantic salmon! I have to do something with it!" And really, this would be good with tilapia or other white fish too. I'm sure there are many salmon-eating novices (like Bobby) out there who don't think there's a difference between Pacific and Atlantic salmon, and I'm sure the fish-lady at Whole Foods rues the day she asked me if I knew the difference (Tshca!) So if you're like me, and want to eat fish in the "off-season" to stay healthy and get those Omega-3s or whatever, this is a good way to add some flavor to an otherwise bland salmon fillet.
Dijon Crusted Salmon
2 salmon fillets
4(ish) Tbs of Dijon mustard
1 cup Panko crumbs or other breadcrumbs
1 handful shredded Parmesan cheese
Dried parsley
Salt & Pepper
Pre-heat oven to 425. When baking salmon or other fish, I like to peel off a 1'x1' square of aluminum foil for each fillet. PAM the aluminum foil. Place an uncooked fillet in the center of each foil square, and curve the edges of the square up to make a box or boat for the fish (this prevents juices or seasoning from sticking to a baking sheet) and put the foil boats onto a baking sheet. Use a butter knife to spread the Dijon generously over the top of each fillet (about 2 Tbs per piece of fish). In a small mixing bowl, combine Panko, Parmesan, a few sprinkles of dried parsley, and a few pinches of salt & pepper. Using a generous handful or by pouring from the bowl, top each fillet of fish with the seasoning. Bake for 30-35 minutes depending on the thickness.
Great with a side of broccoli--my personal fave!--and a whole grain baguette. This is also a good way to do pork chops in the oven. Tomorrow is a chicken recipe! They're rare, get excited.
My mother (who does not believe in overpowering salmon with extra flavor) is probably sticking her tongue out in disgust and already elected not to read this blasphemous salmon post--so to that I respond with "It was Atlantic salmon! I have to do something with it!" And really, this would be good with tilapia or other white fish too. I'm sure there are many salmon-eating novices (like Bobby) out there who don't think there's a difference between Pacific and Atlantic salmon, and I'm sure the fish-lady at Whole Foods rues the day she asked me if I knew the difference (Tshca!) So if you're like me, and want to eat fish in the "off-season" to stay healthy and get those Omega-3s or whatever, this is a good way to add some flavor to an otherwise bland salmon fillet.
Dijon Crusted Salmon
2 salmon fillets
4(ish) Tbs of Dijon mustard
1 cup Panko crumbs or other breadcrumbs
1 handful shredded Parmesan cheese
Dried parsley
Salt & Pepper
Pre-heat oven to 425. When baking salmon or other fish, I like to peel off a 1'x1' square of aluminum foil for each fillet. PAM the aluminum foil. Place an uncooked fillet in the center of each foil square, and curve the edges of the square up to make a box or boat for the fish (this prevents juices or seasoning from sticking to a baking sheet) and put the foil boats onto a baking sheet. Use a butter knife to spread the Dijon generously over the top of each fillet (about 2 Tbs per piece of fish). In a small mixing bowl, combine Panko, Parmesan, a few sprinkles of dried parsley, and a few pinches of salt & pepper. Using a generous handful or by pouring from the bowl, top each fillet of fish with the seasoning. Bake for 30-35 minutes depending on the thickness.
Great with a side of broccoli--my personal fave!--and a whole grain baguette. This is also a good way to do pork chops in the oven. Tomorrow is a chicken recipe! They're rare, get excited.
Easy Cheesy Creamed Corn
OK so Bobby and I eat pretty healthy most of the time, but obviously in Winter it gets a little tougher because most nights we just want to alternate between chili and pasta. And there's fewer veggie options for sides. I'm not suggesting creamed corn as a veggie, since corn is pretty much straight starch, BUT it is a nice Winter comfort side. I got this recipe from Kraftfoods.com a few years ago and have been using it ever since, because really, if it has cream cheese it has to be delicious. Shown below with crab cakes topped with sweet chili sauce (see archive) and spinach salad.
Easy Cheesy Creamed Corn
1 can cream-style corn
1 small bag of frozen corn
2oz/2Tbs cream cheese (1/3 less fat)
1/2-1 cup of grated cheddar cheese, amount depending on preference (obviously you can guess which way we tip the scale on that one!)
Sliced green onions for garnish, if desired
In a medium saucepan melt the cream cheese over medium heat, stir frequently. Add cream-style corn, and frozen corn. Heat on med/med-high for 10 minutes, or until frozen corn is cooked through. Stir in grated cheddar cheese, and top with green onion slices for garnish.
Quick easy side and sooo good! But again, anything with cream cheese gets my seal of approval :) Just noticed that looks like an insanely large portion, but I swear that's just the angle!
Easy Cheesy Creamed Corn
1 can cream-style corn
1 small bag of frozen corn
2oz/2Tbs cream cheese (1/3 less fat)
1/2-1 cup of grated cheddar cheese, amount depending on preference (obviously you can guess which way we tip the scale on that one!)
Sliced green onions for garnish, if desired
In a medium saucepan melt the cream cheese over medium heat, stir frequently. Add cream-style corn, and frozen corn. Heat on med/med-high for 10 minutes, or until frozen corn is cooked through. Stir in grated cheddar cheese, and top with green onion slices for garnish.
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