We loved this because it is so reasonably priced (check Walmart's frozen section for raw shrimp that is already deveined and butterflied - around $6 a pound!) and chock full of vegetables, which I love. Also, if you use Dreamfields pasta (available at Smith's or Kroger), it becomes even healthier. The garlic, ginger and scallions give it tons of flavor in a healthy way, and the little bit of soy sauce and oyster sauce give it tons of flavor without sacrificing the healthy aspect. Be sure you use a large skillet and add the pasta back into the skillet after it's cooked - it makes a big difference!.
Shrimp Lo Mein
12 oz. lo mein noodles
1 Tbsp. peanut or vegetable oil
2 cloves garlic, minced
1 Tbsp. grated fresh ginger
2 scallions, whites and greens separated, chopped
3-4 medium carrots, cut into thin slices
1 red bell pepper, sliced
4 oz. shiitake mushrooms
3/4 lb. medium shrimp, peeled and deveined
2 Tbsp. oyster sauce
2 Tbsp. low-sodium soy sauce
Prepare noodles according to package instructions. In a wok or large skillet, heat oil over medium-high heat. When oil is lightly smoking, add garlic, ginger, and scallion whites, and stir fry for 30 seconds, until lightly golden. Add carrots, bell pepper, and mushrooms, and continue cooking for 3 to 4 minutes, using a metal spatula to keep the vegetables in near-constant motion. Toss in shrimp and cook until just pink and slightly firm. Add cooked noodles, oyster sauce, and soy sauce to the pan. Cook for 1-2 minutes more, until the sauce is thickened and covers the noodles in a light sheen. Divide the mixture among 4 plates and garnish with scallion greens.
Sunday, February 6, 2011
Tuesday, January 25, 2011
Chicken Pot Pie Soup
I've taken a semi-hiatus from cooking. I am making my comeback, and remembering why, exactly, I love cooking so much. For me, there's nothing better than cooking. I can't even explain it. Seeing the raw ingredients turn into something incredible. Seeing the whole be infinitely better than the parts. Feeding my friends, family, and loved ones delicious and healthy meals that are good for the body and soul. Doing my best to eat deliciously on a budget. Finding and using ingredients I've only read about in books. Tasting something for the first time and feeling a little bit of heaven. I have never understood when people don't feel the same way about food.
Anyway, here's a delicious and healthy meal. It is pretty price-conscious (you you can put as much or as little chicken as you want, and the vegetables are usually cheap as long as you get the asparagus on sale). You can adjust all amounts as you please, and adding an extra celery stalk here and cup of stock there really adds up and can make a HUGE pot of soup. (Leftovers are delicious.) Don't leave out the poultry seasoning - it makes a big difference. This is great for cold nights, and it comes together so quickly. Enjoy!
Chicken Pot Pie Soup
1 Tbsp. extra-virgin olive oil
2 Tbsp. butter, cut into pieces
2 russet potatoes, peeled and diced
1 medium onion, chopped
3 celery hearts, finely chopped
2 carrots, peeled and diced
1 dried bay leaf
Salt and pepper
1 tsp. poultry seasoning
3 Tbsp. all-purpose flour
6 c. chicken stock
1½ lbs. chicken tenders, chopped
1 small bunch pencil asparagus, cut into 2-inch pieces
1 c. frozen peas, a couple of handfuls
2 to 3 Tbsp. fresh tarragon, 4 to 5 sprigs, chopped
Heat a large, deep skillet or a medium soup pot over medium high heat. Add olive oil and butter. When butter is melted, add potatoes, onions, celery and carrots. Add bay leaf; season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook 1 minute; whisk in wine and cook 1 minute. Add stock and bring to a boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine. Let heat and serve!
Note: Serve with bread, if you're so inclined. Adam loved a marbled rye with it, but any good bread will do.
Anyway, here's a delicious and healthy meal. It is pretty price-conscious (you you can put as much or as little chicken as you want, and the vegetables are usually cheap as long as you get the asparagus on sale). You can adjust all amounts as you please, and adding an extra celery stalk here and cup of stock there really adds up and can make a HUGE pot of soup. (Leftovers are delicious.) Don't leave out the poultry seasoning - it makes a big difference. This is great for cold nights, and it comes together so quickly. Enjoy!
Chicken Pot Pie Soup
1 Tbsp. extra-virgin olive oil
2 Tbsp. butter, cut into pieces
2 russet potatoes, peeled and diced
1 medium onion, chopped
3 celery hearts, finely chopped
2 carrots, peeled and diced
1 dried bay leaf
Salt and pepper
1 tsp. poultry seasoning
3 Tbsp. all-purpose flour
6 c. chicken stock
1½ lbs. chicken tenders, chopped
1 small bunch pencil asparagus, cut into 2-inch pieces
1 c. frozen peas, a couple of handfuls
2 to 3 Tbsp. fresh tarragon, 4 to 5 sprigs, chopped
Heat a large, deep skillet or a medium soup pot over medium high heat. Add olive oil and butter. When butter is melted, add potatoes, onions, celery and carrots. Add bay leaf; season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook 1 minute; whisk in wine and cook 1 minute. Add stock and bring to a boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine. Let heat and serve!
Note: Serve with bread, if you're so inclined. Adam loved a marbled rye with it, but any good bread will do.
Saturday, May 22, 2010
Philly Cheesesteak Burgers
I love sauteed onions and peppers. I'm really not sure why, but I just love them. I'm always trying to find ways to incorporate them into a meal (even breakfast!). I love Philly Cheesesteaks, but I think it's a huge pain to try to prepare the meat (buy it, wrap it, freeze it, shave it - in theory)... so, how could I eat onions and peppers without having to make a philly cheesesteak?
The answer came to me in a culinary vision: Philly Cheesesteak BURGERS. Why haven't I ever heard of these before?! Anyway, they're delicious. Relatively easy, pretty messy - but what delicious food isn't?!
Give these a try! Saute a big pan of onions, peppers, and mushrooms - whichever type you prefer. (I used yellow onions, green bell pepper, and cremini mushrooms.) Make yourself a burger in whatever manner you prefer (I broil them with a touch of Montreal Steak Seasoning), and add provolone cheese on top. Toast your buns, and prep them for the burger - I think every Philly should have mayo, lettuce, and tomato, but I really like my veggies. Assemble the burger and enjoy. I served it with fresh boiled corn on the cob and it was a gigantic hit!
Double-Crust Jumble Berry Pie
Confession: I've never made a pie before. Well, before I made this one, anyway.
So my dad really loves pie (that was the standard dessert at his house, so there's a real element of comfort for him) and I love buying fruit at Costco and Sam's. It's got this ridiculous Siren Song... it's so beautiful and shiny and those deep beautiful colors and such reasonable prices and just think of ALL the endless possibilities! .... sooo, I always have lots of fruit in the summer. But unless you eat only fruit (hello, "skitters" as they say in The Grapes of Wrath!) or you have a (usually unhealthy) fruit dip for encouragement, you need another vessel to get the fruit to your mouth.
Enter the Double-Crust Jumble Berry Pie.
Made with strawberries, blackberries, and blueberries (though you could really add any fruit you like), my dad declared this one of the best pies he had EVER eaten. That's a pretty big statement coming from a man who grew up on pie. The best part? It's easy. And I mean... EASY. Even for someone who had never made a pie before!
So my dad really loves pie (that was the standard dessert at his house, so there's a real element of comfort for him) and I love buying fruit at Costco and Sam's. It's got this ridiculous Siren Song... it's so beautiful and shiny and those deep beautiful colors and such reasonable prices and just think of ALL the endless possibilities! .... sooo, I always have lots of fruit in the summer. But unless you eat only fruit (hello, "skitters" as they say in The Grapes of Wrath!) or you have a (usually unhealthy) fruit dip for encouragement, you need another vessel to get the fruit to your mouth.
Enter the Double-Crust Jumble Berry Pie.
Made with strawberries, blackberries, and blueberries (though you could really add any fruit you like), my dad declared this one of the best pies he had EVER eaten. That's a pretty big statement coming from a man who grew up on pie. The best part? It's easy. And I mean... EASY. Even for someone who had never made a pie before!
Give this baby a shot! You (and those who eat with you) will be glad you did. And if you, too, answer to the siren song of the fruit section at your local wholesaler, you'll feel much better about your purchases. :)
Double-Crust Jumble Berry Pie (adapted from Fine Cooking)
1 c. sugar
2 Tbsp. cornstarch
2 Tbsp. quick-cooking tapioca
1/4 tsp. salt
6 c. washed and dried mix of blackberries, blueberries, raspberries, and quartered strawberries
1 Tbsp. unsalted butter
1 pkg. refrigerated pie dough (2 9-inch rounds)
In a large bowl, mix together sugar, cornstarch, tapioca, and salt. Add the berries and toss until berries are evenly coated. Meanwhile, line glass pie plate with one round of dough. Pile berries into dough-lined pie plate, sprinkling any remaining dry ingredients on top. Dot surface with butter, cover berry mixture with second pie crust, and seal edges.
Cut 5 or 6 slits in the top crust to let steam escape while cooking. Place pie in refrigerator 15-20 minutes; heat oven to 400° F. Put pie on a baking sheet and bake for 15 minutes; reduce temperature to 350° F. Continue baking until crust is golden and the filling juices that are bubbling through the vents and edges are thick, glossy, and slow, another 50-60 minutes. Cool the pie completely, then reheat slices slightly before serving.
Note: You can make your own pie crusts if that's your thing. As for me, it's not quite my "thing" yet - but when I get good at it, I'll let you know, and share my secrets.
1 c. sugar
2 Tbsp. cornstarch
2 Tbsp. quick-cooking tapioca
1/4 tsp. salt
6 c. washed and dried mix of blackberries, blueberries, raspberries, and quartered strawberries
1 Tbsp. unsalted butter
1 pkg. refrigerated pie dough (2 9-inch rounds)
In a large bowl, mix together sugar, cornstarch, tapioca, and salt. Add the berries and toss until berries are evenly coated. Meanwhile, line glass pie plate with one round of dough. Pile berries into dough-lined pie plate, sprinkling any remaining dry ingredients on top. Dot surface with butter, cover berry mixture with second pie crust, and seal edges.
Cut 5 or 6 slits in the top crust to let steam escape while cooking. Place pie in refrigerator 15-20 minutes; heat oven to 400° F. Put pie on a baking sheet and bake for 15 minutes; reduce temperature to 350° F. Continue baking until crust is golden and the filling juices that are bubbling through the vents and edges are thick, glossy, and slow, another 50-60 minutes. Cool the pie completely, then reheat slices slightly before serving.
Note: You can make your own pie crusts if that's your thing. As for me, it's not quite my "thing" yet - but when I get good at it, I'll let you know, and share my secrets.
Spiced Pork Chops with Mango-Lime Salsa
I love summer food! Fresh vegetables and fruits, grilling out, my new HERB GARDEN - summer is such a great time for food! (Well, let's be honest, ANY time is a good food time, but summer is extra great!)
This is a very delicious dish. It's super quick and easy, and the salsa is to die for!
I cooked these on the stove top, but should you decide to fire up the grill, that would work perfectly too. Either way, give this one a try!
For the salsa:
1 ripe mango, pitted, peeled, and cut into small dice
2 plum tomatoes, seeded and cut into small dice
1/4 c. small-diced red onion
2 scallions (white and light-green parts), thinly sliced
3/4 c. loosely packed, roughly chopped fresh cilantro
1/4 c. fresh orange juice
2 Tbsp. fresh lime juice
1/2 tsp. Tabasco
Kosher salt, to taste
For the chops:
1 Tbsp. each cumin seed, coriander seed, ground dried chipotle or ancho chile powder, salt, and pepper
4 bone-in, center-cut pork chops (1 to 1-1/2 inches thick)
2 Tbsp. olive oil
Combine all salsa ingredients; toss gently to combine. Combine spices for pork chops. Pat chops dry and rub each side evenly with spice mixture. Heat olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Cook chops until well browned on one side, 3-5 minutes. Turn and cook the other side until meat is done, 2-4 minutes. Transfer chops to a plate, tent with foil, and let rest for 3-5 minutes.
Monday, April 5, 2010
Finals Food
It happens to the best of us. It's at this time of year that I start throwing things together in an attempt to get some sort of nutrition in as I cram for finals.
If you find yourself in a bind and knowing you need to eat more healthy foods (let's face it, we all need extra help... Cafe Rio can only provide so much nutrition), give these a whirl. I promise they're quick and easy, and give you at least a serving of vegetables. Clean-up is quick too.
Chicken and Biscuits Casserole
1 can cream of mushroom soup
1 c. sour cream, divided
2 c. chopped cooked chicken (if using raw, allow to bake for 45-60 minutes and drop biscuits on top after 15-20 minutes)
16-oz. pkg. frozen mixed vegetables
1 c. shredded mild cheddar cheese
2 c. Bisquick mix
6 Tbsp. milk
Preheat oven to 375° F. In a 9x13 dish, mix soup and 1/2 c. sour cream, then add chicken, veggies, and cheese. Mix together Bisquick, 1/2 c. sour cream and milk to form stiff dough; drop into 6 mounds over chicken mixture. Bake 35 minutes, or until biscuits are golden brown and chicken mixture is hot and bubbly.
Chicken and Biscuits Casserole
1 can cream of mushroom soup
1 c. sour cream, divided
2 c. chopped cooked chicken (if using raw, allow to bake for 45-60 minutes and drop biscuits on top after 15-20 minutes)
16-oz. pkg. frozen mixed vegetables
1 c. shredded mild cheddar cheese
2 c. Bisquick mix
6 Tbsp. milk
Preheat oven to 375° F. In a 9x13 dish, mix soup and 1/2 c. sour cream, then add chicken, veggies, and cheese. Mix together Bisquick, 1/2 c. sour cream and milk to form stiff dough; drop into 6 mounds over chicken mixture. Bake 35 minutes, or until biscuits are golden brown and chicken mixture is hot and bubbly.
Chicken and Biscuits Casserole
Sausage Omelette
(Brown country sausage with chopped onions and peppers; add beaten eggs and allow to set; fold onto plate and immediately put cheese on top to melt.)
Wednesday, March 31, 2010
Chocolate Brownie Peanut Butter Mousse Pie... with Chocolate Ganache
This pie is gorgeous and delicious, and WAY easier than you'd think!
There ARE a lot of steps, but it isn't terribly time consuming, and you can split the steps up over a day or two so it isn't too bad. And besides, who doesn't like chocolate and peanut butter?!
There ARE a lot of steps, but it isn't terribly time consuming, and you can split the steps up over a day or two so it isn't too bad. And besides, who doesn't like chocolate and peanut butter?!
Mmmmm.Chocolate Brownie-Peanut Butter Mousse Pie
1 box brownie mix*, plus ingredients to make according to package directions
3/4 c. smooth peanut butter
4 oz. cream cheese, softened
1 tsp. vanilla
3 Tbsp. milk
1/2 c. powdered sugar, sifted
2/3 c. + 1/2 c. heavy cream, chilled, divided
1/2 c. dark chocolate chips
Special equipment: 9" springform pan
Preheat oven to 350*. Line springform pan with foil and grease foil. (I take the bottom piece out, put a big square of foil over it, then clamp the top piece on with the foil still sticking out. It makes removal infinitely easier.) Prepare brownie mix according to package directions. Pour into springform pan and bake 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely. Meanwhile, make peanut butter mousse. With an electric mixer, beat together peanut butter, cream cheese, vanilla, and milk until smooth (ish) and fluffy. Add powdered sugar and beat together. In a separate bowl, beat 2/3 c. heavy cream to stiff peaks. Working in batches (it should take 3-4 times), fold whipped cream into peanut butter mixture. Cover and chill for at least one hour.
LEAVE BROWNIE IN PAN. Smooth peanut butter mousse evenly over cooled brownie. Cover and refrigerate at least an hour (preferably 3-4 hours or overnight). When ready to serve, run a knife around the edge of pan, unclasp and remove top portion. Using foil handles, lift brownie from bottom portion of pan and place on serving platter.
Make ganache: Heat 1/2 c. cream in microwave until almost boiling. Pour over chocolate chips and leave until chips are totally melted. Stir together until smooth and glossy. Pour into plastic baggie, snip off one corner, and drizzle over pie. Drizzle extra ganache over individual pieces of pie if desired.
*Yep, I totally cheat here. I haven't found a homemade brownie recipe that I think is significantly better than the boxed. I use Betty Crocker Fudge Brownie mix, and just mix according to the package directions.
1 box brownie mix*, plus ingredients to make according to package directions
3/4 c. smooth peanut butter
4 oz. cream cheese, softened
1 tsp. vanilla
3 Tbsp. milk
1/2 c. powdered sugar, sifted
2/3 c. + 1/2 c. heavy cream, chilled, divided
1/2 c. dark chocolate chips
Special equipment: 9" springform pan
Preheat oven to 350*. Line springform pan with foil and grease foil. (I take the bottom piece out, put a big square of foil over it, then clamp the top piece on with the foil still sticking out. It makes removal infinitely easier.) Prepare brownie mix according to package directions. Pour into springform pan and bake 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely. Meanwhile, make peanut butter mousse. With an electric mixer, beat together peanut butter, cream cheese, vanilla, and milk until smooth (ish) and fluffy. Add powdered sugar and beat together. In a separate bowl, beat 2/3 c. heavy cream to stiff peaks. Working in batches (it should take 3-4 times), fold whipped cream into peanut butter mixture. Cover and chill for at least one hour.
LEAVE BROWNIE IN PAN. Smooth peanut butter mousse evenly over cooled brownie. Cover and refrigerate at least an hour (preferably 3-4 hours or overnight). When ready to serve, run a knife around the edge of pan, unclasp and remove top portion. Using foil handles, lift brownie from bottom portion of pan and place on serving platter.
Make ganache: Heat 1/2 c. cream in microwave until almost boiling. Pour over chocolate chips and leave until chips are totally melted. Stir together until smooth and glossy. Pour into plastic baggie, snip off one corner, and drizzle over pie. Drizzle extra ganache over individual pieces of pie if desired.
*Yep, I totally cheat here. I haven't found a homemade brownie recipe that I think is significantly better than the boxed. I use Betty Crocker Fudge Brownie mix, and just mix according to the package directions.
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