Archive for the Recipes Category
Posted on August 24, 2010 by admin
Chinese American Potato Salad
~about 8 cups
* 1 1/4 cup peas (freshly shelled or frozen)
* 3/4 cup diced (1/4″) carrot
* 3 cups diced (3/4″) cooked russet potato
* 2 cups diced (1/4″) ham
* 3 large hard-boiled eggs, chopped
* 1/2 cup + 3 tablespoons mayonnaise
* 1 tablespoon honey dijon mustard
* kosher salt and freshly ground white pepper to taste
Instructions -
1. Bring a pot of salted water to a boil. Meanwhile, set up a bowl of salted ice water on the side.
2. Put peas into boiling water for about 2 minutes, or just until tender but not mushy. Scoop out with strainer and set in ice water immediately. Set aside to drain thoroughly and cool.
3. Bring water back to a boil, making sure you have ice water reset. Cook carrots for about 4 minutes, or until tender. Place in ice water immediately. Drain thoroughly and set aside to cool.
4. Before you assemble, make sure all ingredients are dry and cool. You don’t want excess water and you don’t want the ingredients to be warm.
5. In a large bowl, toss together peas, carrots, potato, ham, egg, mayonnaise, and mustard. Season to taste. Serve as is or in a sandwich.
Storage: Keep in an airtight container in the refrigerator for up to 5 days.
~via http://www.foodmayhem.com/.
Posted on August 12, 2010 by admin
Ingredients
* 4 whole Grilled Chicken Breasts, Sliced
* 1 pound Penne Pasta, Cooked Until Al Dente
* ½ sticks Butter
* 3 whole Lemons, Juiced
* ¾ cups Heavy Cream
* ¼ cups Half-and-half
* 1-½ cup Grated Parmesan Cheese (or Romano)
* Salt And Freshly Ground Black Pepper, To Taste
* 20 whole Basil Leaves, Chopped
Preparation Instructions
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
~via http://thepioneerwoman.com/.
Posted on August 11, 2010 by admin
Preheat the oven to 400 degrees F.
Scrub 4 large or 6 medium russet potatoes and pierce them in several places with a fork. Place the potatoes directly on the oven rack and bake for 1 hour.
Remove potatoes from the oven, cut in half lengthwise, and let cool for 10 minutes.
Using a small spoon, scoop most of the flesh out of the potatoes, leaving about 1/4-inch layer of flesh in each. Reserve the potato flesh for another use.
Cut each potato half in 3 to 4 pieces (depending on the size of your potatoes) crosswise.
Pour 1/4 cup olive oil in a small bowl, roll each potato piece in olive oil, shake off excess, and place on a baking sheet.
In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons curry powder, and 1 1/2 teaspoons ground coriander. Sprinkle the mixture (I used about 2/3 of it) over the potatoes.
Bake the potatoes for 15-18 minutes, or until they are crisp and brown. Serve immediately, with the yogurt sauce on the side.
~via http://cookincanuck.blogspot.com/.
Posted on August 11, 2010 by admin
Can you tell I am so craving for fish. Should I pay Cyma a visit to get my fish fix?
Chili-Rubbed Tilapia with Cilantro Lime Rice
The fish:
* 2 tablespoons chili powder
* 1/2 teaspoon garlic, powder
* 1/4 teaspoon salt
* 1 pound tilapia, Pacific sole or other firm white fish fillets
* 2 tablespoons extra-virgin olive oil
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total.
The rice:
* 1 Tbsp. olive oil
* 1 cup basmati rice
* 1 1/2 cups chicken broth
* 2 to 3 cloves garlic, minced
* 2 Tbsp. fresh lime juice
* zest from one lime
* 1/2 cup cilantro, chopped
* 1 tsp. salt
Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.
Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.
According to Eating Well, the fish eaten with just a vegetable is all of 210 calories per serving.
~via http://lacuisine.tumblr.com/.
Posted on August 11, 2010 by admin
Ever since I tried the wood-grilled {I forgot the term for this type of grill.} fish from Cyma, I always order it whenever we eat there. I so love the very simple and clean flavor of it. Just butter and lemon and maybe some herbs and it’s heaven for me. I came across this grilled fish fillet from Simplebites.net. I hope to try this one day.
Lemon Dill Grilled Fish Fillets
4 fish fillets, cleaned
1 lemon
1 tablespoon kosher salt
1 tablespoon dry dill
Pepper to taste
Olive oil or butter
4 foil sheets
Lightly grease bottom of foil sheets with olive oil or butter. Place the fish fillet on top and sprinkle each with ¼ of the salt and dill and pepper as desired. Slice half the lemon into rings. Squeeze the juice from the other half of the lemon over the top of the fish. Place two rings over each fish and drizzle with olive oil or add a small pat of butter. Fold in sides and roll tightly to seal the packet.
Place the packet over smoldering white coals for 3 minutes. Flip and continue cooking for 3 more minutes. Remove from the fire and allow to sit for at least 5 minutes before eating.
Posted on July 12, 2010 by admin
5 eggs
1 1/4 cups milk
1 1/2 Tablespoons sugar
1/2 teaspoon salt
16 slices bread (OR slice four 8-inch French rolls on the diagonal)
Heat oven to 500°. Grease several baking sheets. In shallow dish, mix eggs, milk, sugar, and salt. Dip bread pieces in egg mixture and arrange on prepared baking sheets. Bake until underside is golden, about five minutes. Turn slices; bake until golden brown, about 2-5 minutes more. Watch them carefully to prevent burning. Serve with pancake syrup.
If preparing for the freezer, cool completely on wire rack. Place in a single layer on baking sheet and place in the freezer until firm, about 2 hours. Wrap, label, and return to freezer. When ready to serve, place in a 375° oven on ungreased baking sheet. Heat until hot, 8 to 10 minutes. You can simply pop smaller quantities into the toaster or toaster oven.
~via http://goodcheapeats.com/.
Posted on July 6, 2010 by admin
ingredients
• 500g dried linguine pasta
• juice of 3 Sicilian lemons and zest of 1 {or normal lemons if you can’t find any}
• 6 tablespoons extra virgin olive oil
• 125g Parmesan cheese, grated
• sea salt and freshly ground black pepper
• a large bunch of fresh basil, leaves picked and finely chopped
• a handful of rocket/arugula
Cook the linguine in a generous amount of boiling, salted water for about 12 minutes, then drain thoroughly and return to the saucepan. Meanwhile, beat the lemon juice and zest with the olive oil, then stir in the Parmesan – it’ll go thick and creamy. Season and add more lemon juice if needed. Add the lemon sauce to the linguine and shake the pan to coat each strand of pasta with the sauce (the Parmesan will melt when mixed with the pasta). Finish by stirring in the chopped basil and the rocket.
~via http://www.jamieoliver.com/.
Posted on July 6, 2010 by admin
1 1/2 pounds small potatoes, cut into wedges
3 tablespoons extra virgin olive oil
sea salt
freshly ground pepper
1 lime
1/3 cup Parmesan cheese, grated
Preheat oven to 375, oven racks in the middle.
In a medium bowl toss the potato wedges with the olive oil, a few big pinches of sea salt and five or six cranks of the pepper grinder. Arrange the potatoes cut side down on a baking sheet. Place in the oven for 30-35 minutes, tossing the potatoes with a metal spatula half way through.
While the potatoes are baking, zest the lime and cut it into a few wedges.
When the potatoes are cooked through, remove them from the oven, taste, and adjust the seasoning. Add more salt and pepper to taste (don’t skimp on the pepper!). Serve in a big shallow bowl, or on a platter, drizzled with lime juice and dusted with the lime zest and Parmesan.
Serves 4 – 6.
~via http://framed-mylifeonepictureatatime.blogspot.com/.
Posted on June 11, 2010 by admin
Veggie Pancakes (14 Pancakes)
1 Carrot, grated
1 Zucchini, grated
1 Egg
1/4 Cup Milk
1/2 Cup Flour
1/2 Tsp Baking Powder
1 Tsp Salt
Oil or Canola Oil Spray
1. Place the grated vegetables in a bowl.
2. Whisk the egg and milk in a separate bowl and pour over vegetables.
3. Whisk the flour, baking powder, and salt together in a bowl and sprinkle over the vegetable mixture. Toss to combine.
4. Coat saute pan with oil or spray over medium heat.
5. Place 1 Tbsp of vegetable mixture in pan and cook for 3 minutes on each side or until golden brown. Repeat with remaining batter.
6. Serve.
~via http://weelicious.com/.
Posted on June 8, 2010 by admin
makes 2 1/2 dozen cookies
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups uncooked oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups semi sweet chocolate chips
1 cup chopped pecans
Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment. Beat until creamy, about 3 to 4 minutes. Add eggs one at a time, beating well between each addition. Add the vanilla extract and beat until blended.
Whisk together the oats, flour, baking powder, baking soda, spices and salt. Add to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the chocolate chips and pecans last.
Bake at 350 degrees F for 10 to 13 minutes or until they’ve reached your desired doneness. I like mine a little underdone and cook them for 10 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Or you could just eat them warm. That’s probably the best idea. Makes about 2 1/2 dozen cookies.
~via http://www.joythebaker.com/.
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