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Post by T on Aug 26, 2009 16:07:13 GMT -7
Hi guys! Since I am mostly useless in the kitchen, I thought it would be handy to get some recipe ideas from you ladies. Care to post your fave dish? I know I would like a few... Becca, I'm sure everyone would like your chick pea salad recipe!! Heather, can you remind me of your yummy chicken lettuce wrap recipe again? I seem to remember ground chicken, sesame oil, ginger, hoisin sauce and...? garlic? Callie, your mango salad concoction? Julie, one of your fab desserts? (I'm thinking of the toblerone mousse one especially, at least that's what I think it was?) Yay for food!
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Post by oceanp on Aug 27, 2009 9:57:48 GMT -7
Mmm, food! I too love to eat but luckily, I also love to cook. I get recipes from all over the place but one of my favorite sites is this one: dinnerwithjulie.com/Julie is the CBC food reporter and she always has really good (and easy) recipe ideas. I often enjoy reading about what she made and I've had lots of success with her recipes. T - those chocolate zucchini brownies that I brought last weekend were from her site. As for the chickpea salad recipe, I created that a few years ago and don't really have anything written down for it. I've made all sorts of variations so feel free to add and delete as required. I'll try to type this in a way that makes sense... Primary version: 1 can chickpeas 1/2 small jar artichoke hearts, chopped 1/2 bunch parsley, chopped Feta, crumbled (to taste) 2 Tomatoes, chopped (if you are making the salad to be eaten over a couple of days, leave tomatoes out until right before you are going to eat it as day old tomatoes ruin the fresh taste of the salad)
Mix all of the above together. In a separate small bowl (or right into the other ingredients), mix 1-2 cloves of minced garlic, some olive oil (2 tbsps?), salt and pepper to taste, and balsamic vinegar (1 tbsp?). Mix and pour over the salad. Toss to coat.
Variations: 1/2 jar chopped roasted red peppers Using lemon juice and/or red wine vinegar instead of balsamic Adding tuna and avocado to above recipe (makes a wicked lunch when you add tuna!) Making a Greek salad variation by adding finely chopped red onions, chopped cukes, chopped celery and removing the artichokes. I'd probably add some oregano or other greek spices if I was doing this. You can play around with the spices that you add to any of the variations - I've probably added red pepper flakes to most versions but you could add any type of other spices to slightly change the flavour. Another fav: Caprese Rice Salad (from Weight watchers) Caprese Rice Salad Yields: 8 servings | 4 pts per serving
Ingredients:
3 tsp olive oil, separated 1 Tbsp balsamic vinegar 1/3 cup basil, fresh, chopped (must be fresh) 1 cup cherry or grape tomatoes, cut in half, if preferred 6 oz fresh mozzarella cheese (whole milk), cut into chunks 3/4 tsp table salt 1/4 tsp black pepper 1 small onion(s), chopped 1 cup uncooked jasmine or basmati rice Directions:
In a large serving bowl, combine (2) tablespoons of olive oil, vinegar, basil, tomatoes, fresh mozzarella, salt and pepper. Set aside and allow to marinate while rice cooks.
To cook rice: Heat remaining (1) teaspoon olive oil in a medium pot over medium heat. Add onion and cook until softened, about 3 minutes. Add rice and 1 3/4 cups water. Bring to a boil, cover and simmer until water is absorbed, about 20 minutes.
Toss rice with tomato mixture; serve warm or at room temperature. My notes: I never sauted the onions before adding them to the rice. In fact, I often leave them out (because I forget about them) but they do make a nice addition to the flavour.
You can buy bocconcini (aka fresh mozzarella) at most grocery stores. I prefer to buy the mini-balls so that you don't have to chop them up.
I add 1-2 cloves of minced garlic. Love garlic!
I add more olive oil and balsamic vinegar than the recipe calls for but just add it slowly so that you are doing it to taste.
You can use whatever type of toms you like. I don't like cherry toms so I don't use them.
This recipe truly is best served warm or at room temp. If you make it and take it to work, just zap it in the microwave for 20 seconds to take the chill off.
Another super easy (and yummy) dinner is Classy Chicken. Classy Chicken
(from Winners -page 85 - and The Best of the Best)
3 chicken breasts, skinned & boned 1/4 tsp. pepper 3 Tbsp. oil 1 - 10 oz. (280 g) pkg. frozen asparagus or broccoli (fresh is even better) 1 - 10 oz. (284 ml) can cream of chicken soup 1/2 cup light mayonnaise 1 tsp. curry powder 1 tsp. lemon juice 1/2 - 1 cup grated cheddar cheese
Cut chicken into bite-sized pieces and sprinkle with pepper. Saute quickly in oil over medium heat just until opaque (don’t overcook - the chicken will get tough!) Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F for 30-35 minutes. Serves 6.As always, I play around lots with this recipe:
I like mine to have lots of sauce so I use two cans of cream soup. I usually add light cream of broccoli and one can of cheese soup.
I add WAY more curry powder and always add it right into the sauting chicken as that helps to increase the flavour of the curry.
I add lots more veggies than they call for and will use whatever I have in the fridge (broccoli, spinach, cauliflower, and zucchini are good options). If I add asparagus, I would never cook it before hand as it gets too mushy. I'd probably lightly steam any broccoli or cauliflower before I added it.
I use lots more cheese but that's cause I love cheese. Using cheese soup means that you need to add less cheese.
Another easy fav: Tortilla Pizzas HAWAIIAN TORTILLA PIZZAS
This recipe is based on one in my latest book, Everyone Can Cook Midweek Meals. I like to serve the pizza with a mixed green or caesar salad.
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Makes: 4 servings
4 (10-inch) flour or whole-wheat tortillas
200 grams mozzarella cheese, grated (about 2 cups)
2/3 cup pizza sauce
1 cup canned pineapple tidbits, drained well
75 grams thinly sliced ham, torn into small bites
1/2 medium green bell pepper, cut into small cubes
Preheat oven to 375* F. Place 2 tortillas in a single layer on a large non-stick or parchment paper-lined baking sheet.
Sprinkle half a cup of the cheese evenly over each of the two tortillas. Top each tortilla on the baking sheet with another tortilla. Divide and spread 1/3 cup of pizza sauce on top of each tortilla. Top tortillas with the remaining cup of cheese.
Divide pineapple, ham and green pepper and use them to top the tortilla pizzas. Bake pizzas for 10-12 minutes. Let rest 1-2 minutes before serving.My variations: Make pepperoni pizzas instead of Hawaiian
Use spinach and feta instead of ham and pineapple
Put tomato sauce on each layer of tortilla shellsThis stew is SO worth making!! Has a nice peanuty taste to it. West African Chicken Stew
1 tbsp vegetable oil
8 green onions (white parts only but save green parts for garnish)
3 tbsp tomato paste
2 cups chicken broth (or enough to cover chicken and yams)
1 ½ tbsp curry powder (or more to taste – I usually use way more)
1 tbsp minced fresh ginger
2 gloves minced garlic
¼ tsp red pepper flakes
1 tsp salt
3 lbs chicken parts (chopped boneless, skinless chicken thighs)
1 large chopped red pepper
2 lbs yams (cut into small pieces)
6 tbsp peanut butter
Saute onions, oil, and red pepper in large dutch oven. Add spices and tomato paste. Cook until fragrant. Remove from pan. Sauté chicken in same pan until no longer pink. Return spices and sauted items back to pan. Add chopped yams. Cover with chicken broth. Bring broth to a boil and turn down heat to medium/low. Cover with lid and cook until yams are tender (about 60-90 mins). Spoon some of the liquid into a small bowl and stir in peanut butter until well mixed. Add mixture back to dutch oven. Mix stew well (both to stir in peanut butter and to mash up the softened yams. Add more pb and spices, if necessary. I’m sure that I add way more spices than is listed – usually at the beginning of the recipe but just play around with it. Squash-Rice Casserole Easy to prepare and rich in flavor, the casserole pairs fabulously with roasted chicken, ham, or pork chops. This simple dish has become a staff favorite, and we believe it will be right at home in your home, too.
Yield 8 servings (serving size: 1 cup)
Ingredients 8 cups sliced zucchini(about 2 1/2 pounds) 1 cup chopped onion 1/2 cup fat-free, less-sodium chicken broth 2 cups cooked rice 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese 1 cup fat-free sour cream 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided 1/4 cup Italian-seasoned breadcrumbs 1 teaspoon salt 1/4 teaspoon black pepper 2 large eggs, lightly beaten Cooking spray Preparation Preheat oven to 350°.
Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.
Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
Preheat broiler. Broil 1 minute or until lightly browned.
Nutritional Information Calories: 197 (25% from fat) Fat: 5.5g (sat 2.7g,mono 1.5g,poly 0.4g) Protein: 12.7g Carbohydrate: 24g Fiber: 1.4g Cholesterol: 65mg Iron: 1.5mg Sodium: 623mg Calcium: 209mg Cooking Light, OCTOBER 2002 Again, add whatever veggies you have on hand. I usually throw in some red pepper flakes to spice things up a little. I could go on and on....email me if you have any questions about any of these recipes. Can't wait to teach Lily how to cook!!!
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Post by oceanp on Aug 31, 2009 12:40:24 GMT -7
I take that back - zucchini doesn't taste all that great in Classy Chicken but the rest of the veggie suggestions are still good!
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j
New Member
Posts: 1
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Post by j on Sept 2, 2009 18:03:45 GMT -7
Hmmm... I think I might have made up that toblerone mousse dessert but I this should work too:
Ingredients:
2 small toblerone chocolate bars 125 g (1/2 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, softened 1 tsp. vanilla 1 jar (198 g) JET-PUFFED Marshmallow Creme 1- 1/2 cups thawed COOL WHIP Whipped Topping
Do it: MICROWAVE chocolate in large microwaveable bowl on MEDIUM 45 sec. to 1 min. or until completely melted when stirred.
ADD cream cheese and vanilla; beat with electric mixer on medium speed until well blended. Add marshmallow creme; mix well. Gently stir in the whipped topping.
SPOON into serving bowl or pipe into individual dessert dishes. Refrigerate several hours or until well chilled. Garnish as desired. Store in refrigerator.
I'll see what else I can come up with!
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