Panicked pantry alert: Penny Berman has Chicken legs and thighs, Acorn squash and Frozen peaches. How about this Berman family? Sounds like a great Fall dinner to me!
Baked Chicken and Acorn Squash
Ingredients
• 2 small acorn squash (1-1/4 pounds)
• 2 to 4 garlic cloves, minced
• 2 T canola oil, divided
• 4 chicken drumsticks (4 ounces each)
• 4 chicken thighs (remove skin)
• 1/4 C packed brown sugar
• 1 Tminced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 t salt
Directions
• Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil.
• In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken.
• Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. or until a meat thermometer reads 170°.
Peach Cobbler
Ingredients
• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups flour
• 1 1/2 cups milk
• Ground cinnamon, optional
Directions
• Preheat oven to 350 degrees F.
• Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
• Put the butter in a baking dish and place in oven to melt.
• Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup.
• Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
• To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
Sunday, August 26, 2012
Tuesday, August 21, 2012
Linguine in Black Bean Whiskey Sauce
What you have: Black beans, egg noodles, scotch
What you can make: Linguine in Black Bean Whiskey Sauce (if you have canned clams add em!)
Ingredients:
• 1 can clams (if you have them)
• 1 cup water
• 2 T cornstarch
• 3 T soy sauce
• 2 T Whiskey
• 2 T rice vinegar
• 1 T sugar
• 3 T vegetable oil
• ¼ t powdered ginger
• 3 T black beans, rinsed well, drained, and chopped
• 2 T minced garlic
• 3/4 # egg noodles
• 2 green onions halved lengthwise and cut crosswise into 1-inch pieces (you can use regular onion if you don’t have a green one)
Directions:
• If you have canned clams, boil them for 3 min a 1 ½ C water. Drain clams (save to the side) and stir the cornstarch into the clam broth.
• If you don’t have the clams, just use water and then stir in the soy sauce, the Whiskey, the vinegar, and the sugar.
• In a wok or large heavy skillet heat the oil over moderately high heat until it just begins to smoke. Add black beans, ginger and garlic – cook for 30 seconds.
• Stir the cornstarch mixture, add it to the wok, stirring, and bring the sauce to a boil, stirring. Simmer the sauce, for 2 minutes.
• Meanwhile, boil some water and cook the egg noodles until they are cooked to your liking.
• Add the noodles to the wok along with the clams and the green onions.
• Cook the mixture over moderate heat, tossing the linguine, until it is heated through and the linguine is coated well with the sauce.
• Then pour yourself and shot and enjoy!
What you can make: Linguine in Black Bean Whiskey Sauce (if you have canned clams add em!)
Ingredients:
• 1 can clams (if you have them)
• 1 cup water
• 2 T cornstarch
• 3 T soy sauce
• 2 T Whiskey
• 2 T rice vinegar
• 1 T sugar
• 3 T vegetable oil
• ¼ t powdered ginger
• 3 T black beans, rinsed well, drained, and chopped
• 2 T minced garlic
• 3/4 # egg noodles
• 2 green onions halved lengthwise and cut crosswise into 1-inch pieces (you can use regular onion if you don’t have a green one)
Directions:
• If you have canned clams, boil them for 3 min a 1 ½ C water. Drain clams (save to the side) and stir the cornstarch into the clam broth.
• If you don’t have the clams, just use water and then stir in the soy sauce, the Whiskey, the vinegar, and the sugar.
• In a wok or large heavy skillet heat the oil over moderately high heat until it just begins to smoke. Add black beans, ginger and garlic – cook for 30 seconds.
• Stir the cornstarch mixture, add it to the wok, stirring, and bring the sauce to a boil, stirring. Simmer the sauce, for 2 minutes.
• Meanwhile, boil some water and cook the egg noodles until they are cooked to your liking.
• Add the noodles to the wok along with the clams and the green onions.
• Cook the mixture over moderate heat, tossing the linguine, until it is heated through and the linguine is coated well with the sauce.
• Then pour yourself and shot and enjoy!
Chicken Tahini on Basmati Rice with Cucumber, Tomato, Arugula Salad
What you have on hand: Chicken, greek yogurt, lemons, leftover basmati rice, arugula, cucumbers, cherry tomatoes, tahini, garlic
A possible yummy solution: Chicken Tahini on Basmati Rice with Cucumber, Tomato, Arugula Salad
Directions:
Main Course: Chicken Tahini
• Pre-heat oven to 350 degrees – or if you like a do-ahead meal, get out your crockpot (but allow 6 hours)
• In medium mixing bowl, combine 2 cloves garlic, pressed; 1 ½ T Tahini (if you like it stronger, feel free to add more); 1 – 12 oz can crushed tomatoes, 2 T tomato paste, Lemon juice from ½ lemon (if you don’t have canned tomatoes, use your cherry tomatoes and add 1 C white wine and 1 T olive oil)
• In the oven: Place chicken in casserole dish. Pour tomato/tahini mixture over chicken. Bake for 30 min or until chicken is cooked through (or place into a crockpot and cook on low for 6 hours)
• Once cooked, stir in ½ C plain Greek yogurt to the tomato mixture.
• Place leftover Basmati rice in sauce pan – add 2 T vegetable broth to reheat while maintaining moisture
• Scoop 1 C Basmati rice on each dinner plate.
• Place 1 C of tomato/Tahini sauce and chicken directly on top of the rice.
Side Dish: Tomato, Cucumber , Arugula Salad
• Dressing: In a jar (or container with a lid) Mix 1 T Dijon mustard, 2 T balsamic vinegar, 2 cloves garlic; juice from the rest of your lemon and 1 T olive oil, S&P, shake well.
• In a small mixing bowl, add sliced cherry tomatoes and cucumbers that are cut into ¼ inch rounds. If you have a red onion on hand, use only ½ and then slice thinly.
• Pour dressing over the cucumber, tomato, onion mixture, toss gingerly.
• On each plate, place a handful of peppery arugula. Top arugula with cucumber mixture. Add feta if you have some!
A possible yummy solution: Chicken Tahini on Basmati Rice with Cucumber, Tomato, Arugula Salad
Directions:
Main Course: Chicken Tahini
• Pre-heat oven to 350 degrees – or if you like a do-ahead meal, get out your crockpot (but allow 6 hours)
• In medium mixing bowl, combine 2 cloves garlic, pressed; 1 ½ T Tahini (if you like it stronger, feel free to add more); 1 – 12 oz can crushed tomatoes, 2 T tomato paste, Lemon juice from ½ lemon (if you don’t have canned tomatoes, use your cherry tomatoes and add 1 C white wine and 1 T olive oil)
• In the oven: Place chicken in casserole dish. Pour tomato/tahini mixture over chicken. Bake for 30 min or until chicken is cooked through (or place into a crockpot and cook on low for 6 hours)
• Once cooked, stir in ½ C plain Greek yogurt to the tomato mixture.
• Place leftover Basmati rice in sauce pan – add 2 T vegetable broth to reheat while maintaining moisture
• Scoop 1 C Basmati rice on each dinner plate.
• Place 1 C of tomato/Tahini sauce and chicken directly on top of the rice.
Side Dish: Tomato, Cucumber , Arugula Salad
• Dressing: In a jar (or container with a lid) Mix 1 T Dijon mustard, 2 T balsamic vinegar, 2 cloves garlic; juice from the rest of your lemon and 1 T olive oil, S&P, shake well.
• In a small mixing bowl, add sliced cherry tomatoes and cucumbers that are cut into ¼ inch rounds. If you have a red onion on hand, use only ½ and then slice thinly.
• Pour dressing over the cucumber, tomato, onion mixture, toss gingerly.
• On each plate, place a handful of peppery arugula. Top arugula with cucumber mixture. Add feta if you have some!
Monday, August 20, 2012
Monday Meatballs
Basic Monday Chicken Meatballs
Ingredients:
• Ground Chicken
• Cilantro, chopped
• Onion, diced
• 3 garlic cloves, pressed
• 1 egg, beaten
• Diced fire roasted tomatoes, drained
• 1/4 C bread crumbs
• 3/4 teaspoon salt
• Salt and pepper
• Pasta
• Your favorite marinara sauce
Directions:
• In a large mixing bowl, mix all ingredients
• Roll meat mixture into 2 inch balls
• In large sauce pan, heat 1 T olive oil
• Add meatballs and cook for 8-10 min
• Remove cooked meatballs and place on papertowel
• In saucepan, heat marinara sauce. Add pre-cooked meatballs
• Cook pasta
• Drain, plate and eat!
Ingredients:
• Ground Chicken
• Cilantro, chopped
• Onion, diced
• 3 garlic cloves, pressed
• 1 egg, beaten
• Diced fire roasted tomatoes, drained
• 1/4 C bread crumbs
• 3/4 teaspoon salt
• Salt and pepper
• Pasta
• Your favorite marinara sauce
Directions:
• In a large mixing bowl, mix all ingredients
• Roll meat mixture into 2 inch balls
• In large sauce pan, heat 1 T olive oil
• Add meatballs and cook for 8-10 min
• Remove cooked meatballs and place on papertowel
• In saucepan, heat marinara sauce. Add pre-cooked meatballs
• Cook pasta
• Drain, plate and eat!
Mexican Meatloaf
Here is a twist to the 1950's classic
Mexican Meatloaf:
Ingredients:
• 1- 1/2# Ground Chicken
• 3 T Cilantro, chopped
• 1 Onion, sliced
• 3 garlic cloves, pressed
• 2 egg, beaten
• Diced fire roasted tomatoes, drained
• 1/2 C bread crumbs
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 1/2 teaspoon ground cumin
• Salsa
• Salt and pepper
Directions:
• Preheat oven to 375 degrees
• In medium sauce pan, cook onion and garlic for 2 min.
• In large mixing bowl, mix all ingredients, add cooked garlic and onion
• Using cooking spray, coat 9x13 loaf pan
• Press meatloaf mixture into pan
• Top with salsa of your choice (This is a quick fix – I do have a glaze topping, but not sure you have the ingredients on hand)
• Bake for 40-45 min or until internal temperature reads 160 degrees
• Serve with Mexican rice (just steam white or brown rice and add tomatoes, cilantro, squeeze of lime and salt and pepper) and of course a side salad goes perfectly.
What you have on hand: Chicken Burritos or Tacos
Here are the ingredients you probably have on hand… Ground chicken, fresh cilantro, yellow onion, fire toasted diced tomatoes...I've also added some ingredients that I hope you have in your pantry!
Southwestern Burritos or Tacos
Ingredients:
• Ground Chicken
• Cilantro, chopped
• Onion, sliced
• 3 garlic cloves, pressed
• 1 T canola oil
• Diced fire roasted tomatoes
• 2 T Chalula (or other hot sauce)
• Salt and pepper
• Dollop of sour cream
• Flour or corn tortillas
• ½ C shredded cheddar cheese
• 4 T chopped lettuce
• Black or refried beans
Directions:
• Heat medium sized sauce pan on stove
• Add canola oil. Heat pressed garlic and sliced onion. Cook for 2 min.
• Add ground chicken, cook 5-8 min
• Add chalula (keep out and add later if kiddos don’t like heat)
• Drain juice from tomatoes, add to meat mixture
• Add salt and pepper
• Taste – if you like it spicer, add more hot sauce, if you like it tangier, add lemon or a splash of white wine. If you like it saltier, add some seasoning salt. Top with chopped cilantro.
To Serve:
• You can then take this Mexican mixture and wrap it in warm, soft flour or corn tortillas.
• Or if you like it crunchy, take a small sauce pan, fill with a half an inch of canola oil and fry hard shell tacos or tostada shells.
• Before wrapping or folding the tortillas, consider adding a dollop of sour cream, sprinkle of cheddar cheese and shredded lettuce
• You may have a can of refried or black beans in pantry. If so, heat beans and add 2T apple sauce and top with a little cheddar cheese, cilantro and chopped tomatoes. Toss a few tortilla chips into the beans for crunch and height too. Wedge of lime is a great addition too.
Southwestern Burritos or Tacos
Ingredients:
• Ground Chicken
• Cilantro, chopped
• Onion, sliced
• 3 garlic cloves, pressed
• 1 T canola oil
• Diced fire roasted tomatoes
• 2 T Chalula (or other hot sauce)
• Salt and pepper
• Dollop of sour cream
• Flour or corn tortillas
• ½ C shredded cheddar cheese
• 4 T chopped lettuce
• Black or refried beans
Directions:
• Heat medium sized sauce pan on stove
• Add canola oil. Heat pressed garlic and sliced onion. Cook for 2 min.
• Add ground chicken, cook 5-8 min
• Add chalula (keep out and add later if kiddos don’t like heat)
• Drain juice from tomatoes, add to meat mixture
• Add salt and pepper
• Taste – if you like it spicer, add more hot sauce, if you like it tangier, add lemon or a splash of white wine. If you like it saltier, add some seasoning salt. Top with chopped cilantro.
To Serve:
• You can then take this Mexican mixture and wrap it in warm, soft flour or corn tortillas.
• Or if you like it crunchy, take a small sauce pan, fill with a half an inch of canola oil and fry hard shell tacos or tostada shells.
• Before wrapping or folding the tortillas, consider adding a dollop of sour cream, sprinkle of cheddar cheese and shredded lettuce
• You may have a can of refried or black beans in pantry. If so, heat beans and add 2T apple sauce and top with a little cheddar cheese, cilantro and chopped tomatoes. Toss a few tortilla chips into the beans for crunch and height too. Wedge of lime is a great addition too.
Saturday, August 18, 2012
Everything including the kitchen sink Frittata
Hungry but don’t feel like getting dressed to go out? What's in your vegetable drawer? Do you have eggs, onions, tomatoes, peppers? How about mixing it all together, pouring it into a pie pan, tossing it into the oven and making a frittata? You can use any vegetables and even add meat and cheese if you like. Egg whites only work too. This what I had in the veggie drawer – just use whatever you have on hand.
From my kitchen to yours...
Egg White veggie Frittata
Ingredients:
• 6 egg whites
• 2 T fat free milk
• ¼ C chopped bell pepper
• ¼ C thinly sliced asparagus
• ¼ C chopped broccolini
• 3 T fat free feta
• 1 T chopped basil
• 6 slices tomato
• Salt and Pepper to taste
Directions:
• Preheat oven to 375
• Mix all ingredients – except tomato slices
• Spray pie pan with cooking spray
• Pour egg mixture into pan, top with tomato slices
• Bake 30-40 minutes or until egg mixture isn’t runny.
Enjoy!
From my kitchen to yours...
Egg White veggie Frittata
Ingredients:
• 6 egg whites
• 2 T fat free milk
• ¼ C chopped bell pepper
• ¼ C thinly sliced asparagus
• ¼ C chopped broccolini
• 3 T fat free feta
• 1 T chopped basil
• 6 slices tomato
• Salt and Pepper to taste
Directions:
• Preheat oven to 375
• Mix all ingredients – except tomato slices
• Spray pie pan with cooking spray
• Pour egg mixture into pan, top with tomato slices
• Bake 30-40 minutes or until egg mixture isn’t runny.
Enjoy!
Subscribe to:
Posts (Atom)