Ingredients...
2 Thighs of Chicken
Cauliflower
Carrots
Peanuts
Olive Oil
Salt & Pepper
Won Ton Wrappers
Artichoke Hearts
Cream Cheese
Sesame Oil
Preheat oven at 400 degrees. Place your 2 thighs of chicken in a glass dish and sprinkle some dashes of salt and pepper on the chicken and place in the oven. When chicken is done (golden brown and juicy) take out and let cool.
In a pot add about 2 cups of water. While you are waiting for the water to boil you can start slicing the chunks of chicken however large you prefer. I like to have the crispy skin in my soup. Once the water has boiled- add the chicken and the leftover oil in the glass dish. let it simmer for about 20 minutes. This is the quick method and it works, still full of flavor. But, we all know that soups are best when they are on the stove all day. Next add a tablespoon of olive oil, your desired amount of chopped broccoli, cauliflower and carrots. Add a teaspoon of salt and pepper and 1/4 cup of salted dry roasted peanuts.
For the artichoke won tons...
I just did some simple slicing of the hearts to make them not so round and bulky. Lay out a won ton paper add a spoonful of hearts in the center and then a dollop of cream cheese. wet the four corners of the paper and seal however you like. Fry them in a pan of hot olive oil, once they are browned a bit on both sides they are done.
This by no means is a creative dish but it is super healthy for you! We are just talking about the soup here... Not to mention very cheap ($5.00) and quick.
Wednesday, January 28, 2009
Tuesday, January 13, 2009
BUTTERY TOMATO BASIL & MUSHROOM PASTA WITH FRIED SUMMER SQUASH
Monday night's dinner for 2. This dish took 20-30 minutes long- only because your always waiting on the pasta.
Ingredients...
Angel Hair Pasta
Roma Tomatoes
White Mushrooms
Basil
Garlic
Olive Oil
Butter
Salt & Pepper
Summer Squash
Paper Bag of Flour
1 Egg
Butter
Olive Oil
Salt & Pepper
In a pot, fill with with water, once boiling add in your desired amount of angel hair pasta.
Chop up 2 roma tomatoes, 8 small white mushrooms, 4 big cloves of garlic (or more), and 5 leaves of basil. I like to throw it in a small but deep glass bowl so it is pretty compacted and then add 1 table spoon of olive oil, salt and pepper and the garlic. What makes this dish real savory is the butter. So in a small pan melt about 1/4 cup of butter. Once it is melted pour and mix in with the vegetables. Put it aside (not in the refigerater) while you now start on your fried squash.
In a paper bag, put in 2 cups of flour and your salt and pepper. In a small dish beat 1 egg. In a pan melt 1/4 cup of butter. Add the butter to the egg and you are ready to dip your squash in the egg/butter batter and then ready for the flour. Once the oil is sizzling hot you are ready to drop in your floured powered squash. Turn over when needed.
After your squash is done, clean out your pan and add a touch of oil and when hot enough, throw in the vegetables. Just cook up for a few minutes. Remember, you don't ever need thoroughly cook your vegetables. Pasta should be done at this time. Place a serving of pasta on the plate and top it off with a spoonful of buttered vegetables and place a few slices of fried squash on top and you are done.
Great, once again, with a chilled glass of sauvignon blanc. Enjoy.
Ingredients...
Angel Hair Pasta
Roma Tomatoes
White Mushrooms
Basil
Garlic
Olive Oil
Butter
Salt & Pepper
Summer Squash
Paper Bag of Flour
1 Egg
Butter
Olive Oil
Salt & Pepper
In a pot, fill with with water, once boiling add in your desired amount of angel hair pasta.
Chop up 2 roma tomatoes, 8 small white mushrooms, 4 big cloves of garlic (or more), and 5 leaves of basil. I like to throw it in a small but deep glass bowl so it is pretty compacted and then add 1 table spoon of olive oil, salt and pepper and the garlic. What makes this dish real savory is the butter. So in a small pan melt about 1/4 cup of butter. Once it is melted pour and mix in with the vegetables. Put it aside (not in the refigerater) while you now start on your fried squash.
In a paper bag, put in 2 cups of flour and your salt and pepper. In a small dish beat 1 egg. In a pan melt 1/4 cup of butter. Add the butter to the egg and you are ready to dip your squash in the egg/butter batter and then ready for the flour. Once the oil is sizzling hot you are ready to drop in your floured powered squash. Turn over when needed.
After your squash is done, clean out your pan and add a touch of oil and when hot enough, throw in the vegetables. Just cook up for a few minutes. Remember, you don't ever need thoroughly cook your vegetables. Pasta should be done at this time. Place a serving of pasta on the plate and top it off with a spoonful of buttered vegetables and place a few slices of fried squash on top and you are done.
Great, once again, with a chilled glass of sauvignon blanc. Enjoy.
Friday, January 9, 2009
CREAMY BUTTERNUT SQUASH SOUP
I like when soups sit on the stove for hours but you really can make this soup in less than a half of an hour. This was last night's dinner with my sister.
Ingredients...
Organic Butternut Squash Puree
Coconut Milk
Red Potatoes
Shitaki Mushrooms
Broccoli
Summer Squash
Green Onion
Milk
Olive Oil
Salt & Pepper
In a pot, add however much you need of organic butternut squash puree. Then add about 3 quarters of a cup of coconut milk. Add your chopped red potatoes and let it sit on a medium heat for about 15 minutes. During this time you can add 1/4 cup of milk and a teaspoon of olive oil and the salt and pepper.
This is a really easy soup, so once your potatoes are cooked you are free to add chopped broccoli, shitaki mushrooms, summer squash and green onion. Turn down heat to low and you are ready to serve whenever..... The soup was really creamy and hearty; perfect for the wintertime blues.
Ingredients...
Organic Butternut Squash Puree
Coconut Milk
Red Potatoes
Shitaki Mushrooms
Broccoli
Summer Squash
Green Onion
Milk
Olive Oil
Salt & Pepper
In a pot, add however much you need of organic butternut squash puree. Then add about 3 quarters of a cup of coconut milk. Add your chopped red potatoes and let it sit on a medium heat for about 15 minutes. During this time you can add 1/4 cup of milk and a teaspoon of olive oil and the salt and pepper.
This is a really easy soup, so once your potatoes are cooked you are free to add chopped broccoli, shitaki mushrooms, summer squash and green onion. Turn down heat to low and you are ready to serve whenever..... The soup was really creamy and hearty; perfect for the wintertime blues.
Wednesday, January 7, 2009
FRIED BLUE MEXICAN SHRIMP SPINACH SALAD
Last nights dinner. Took 25 minutes to make.
Ingredients...
1/2 LB of Blue Mexican Shrimp
Bag of Flour (1 & 1/2 cup) with Salt & Pepper
1 Egg
Olive Oil
Spinach
Prosciutto
Fresh Mozzarella
White Onion
Almonds
Olive Oil
In a deep bowl crack 1 egg and beat with a couple of drops of milk and add the shrimp. Use a fork to mix the egg and shrimp together saturating every piece of shrimp. In a paper bag add your flour with the desired amount of salt and pepper. Add the shrimp and shake for a minute so the flour has covered the shrimp evenly.
In a pan add an inch of olive oil and turn to high heat. Once it is sizzling hot add the shrimp and cover immediately. After about 2 minutes turn over your shrimp to cook the other side. When done place on a plate with a paper towel to soak up the oil.
Salad is extremely easy. Chop up your spinach if you want. Add some prosciutto and fresh mozzarella shreds, chopped white onion and almonds. Drizzle a bit of olive oil and add the fried shrimp on top.
Nice with a glass of Sauvignon Blanc.
Ingredients...
1/2 LB of Blue Mexican Shrimp
Bag of Flour (1 & 1/2 cup) with Salt & Pepper
1 Egg
Olive Oil
Spinach
Prosciutto
Fresh Mozzarella
White Onion
Almonds
Olive Oil
In a deep bowl crack 1 egg and beat with a couple of drops of milk and add the shrimp. Use a fork to mix the egg and shrimp together saturating every piece of shrimp. In a paper bag add your flour with the desired amount of salt and pepper. Add the shrimp and shake for a minute so the flour has covered the shrimp evenly.
In a pan add an inch of olive oil and turn to high heat. Once it is sizzling hot add the shrimp and cover immediately. After about 2 minutes turn over your shrimp to cook the other side. When done place on a plate with a paper towel to soak up the oil.
Salad is extremely easy. Chop up your spinach if you want. Add some prosciutto and fresh mozzarella shreds, chopped white onion and almonds. Drizzle a bit of olive oil and add the fried shrimp on top.
Nice with a glass of Sauvignon Blanc.
Tuesday, January 6, 2009
POACHED EGGS FOR ONE
This dish takes 15 to 20 minutes.
Ingredients...
2 Eggs
1 slice of Peacon Sour from Small Plant Bakery
1 small Red Potato
3 Slices of Avocado
Olive Oil
Salt & Pepper
First, preheat your oven to 375 degrees. Next, fill a small pot with water and once it boils, drop your potato in. Your potato will need about 5 to 7 minutes to cook so this allows you to drink coffee and read the paper or continue on with getting ready for your day... Once the potato is done, cut into quarters and then cut those into halves. Place on a piece of tin foil with some salt, pepper and drizzled olive oil (you may add a bit of garlic, but I am usually in too much of a rush to be chopping up garlic) and throw in the oven.
After you put your piece of toast in the toaster, (remember no butter on toast, you don't need it since you will get the oil from the potatoes) in a small pan fill with water and a drop of olive oil and turn it on high heat. Once the water boils, crack open your 2 eggs and cover immediately and turn the heat down a bit. The eggs should be done at the exact moment the toast is.
First: Toast, then your avocado slices (no salt on the avocado since you will get it from the potatoes), oven roasted potatoes, and your 2 poached eggs on top.
Perfect with strong french pressed organic stellar brew coffee and a New York Times.
Ingredients...
2 Eggs
1 slice of Peacon Sour from Small Plant Bakery
1 small Red Potato
3 Slices of Avocado
Olive Oil
Salt & Pepper
First, preheat your oven to 375 degrees. Next, fill a small pot with water and once it boils, drop your potato in. Your potato will need about 5 to 7 minutes to cook so this allows you to drink coffee and read the paper or continue on with getting ready for your day... Once the potato is done, cut into quarters and then cut those into halves. Place on a piece of tin foil with some salt, pepper and drizzled olive oil (you may add a bit of garlic, but I am usually in too much of a rush to be chopping up garlic) and throw in the oven.
After you put your piece of toast in the toaster, (remember no butter on toast, you don't need it since you will get the oil from the potatoes) in a small pan fill with water and a drop of olive oil and turn it on high heat. Once the water boils, crack open your 2 eggs and cover immediately and turn the heat down a bit. The eggs should be done at the exact moment the toast is.
First: Toast, then your avocado slices (no salt on the avocado since you will get it from the potatoes), oven roasted potatoes, and your 2 poached eggs on top.
Perfect with strong french pressed organic stellar brew coffee and a New York Times.
Friday, January 2, 2009
LAVENDER BREAD
Ingredients...
Yeast (1 packet)
Honey
Sugar
Salt
Lavender
Warm Water
In a glass bowl place a heaping tablespoon of organic (very important) honey and slowly let the warm water melt the honey. About 2 and a half cups of water will do. Stir the honey and make sure it has dissolved. Slowly sprinkle the yeast in and stir. Let sit for about 5 to 10 minutes or until it has a foamy cap.
In a large bowl throw about 3 cups of flour in, add 1 1/2 tablespoons of lavender and about 3 tablespoons of sugar and 1 and a half tablespoons of salt. Mix with a wooden spatula and create a well in the center. When your yeast mixture is ready to go, pour it inside the well. Mix together. The dough should be pretty wet, almost of a liquid consistency. Add a bit of flour and keep stirring. Remember to just add a bit at a time. When it gets too hard to stir, on a floured surface, take the dough out of the bowl and start kneading. Kneading is very important- the yeast is like a heart that you need to pump to keep alive.
When your dough is ready to "sleep", place in a bowl and cover with a moist linen. After an hour or so it will double in bulk. When this has happened, punch the dough to release the air. Continue kneading and place back in the bowl and cover again with a moist linen. I like to let it sit overnight so then first thing in the morning you can put it in the oven and have fresh bread for breakfast or you can bake after it has doubled in bulk at least once.
READY TO BAKE
Preheat the oven to 450 degrees.
Knead the bread for one final time. Shape how ever you like. You can make a braid, a twist, a twisted wreath, rolls, whatever you prefer. Place on a oily baking sheet. After you have done this let it sit for 15 minutes. Once you have put it in the oven let it bake for about 20 minutes and then reduce the heat to 400 degrees. It shouldn't have to bake for more than 45 minutes but depending on what kind of oven you have whether it is gas or electric or old or new it might just bake for an hour (like my bread does in my 1950's oven).
Yeast (1 packet)
Honey
Sugar
Salt
Lavender
Warm Water
In a glass bowl place a heaping tablespoon of organic (very important) honey and slowly let the warm water melt the honey. About 2 and a half cups of water will do. Stir the honey and make sure it has dissolved. Slowly sprinkle the yeast in and stir. Let sit for about 5 to 10 minutes or until it has a foamy cap.
In a large bowl throw about 3 cups of flour in, add 1 1/2 tablespoons of lavender and about 3 tablespoons of sugar and 1 and a half tablespoons of salt. Mix with a wooden spatula and create a well in the center. When your yeast mixture is ready to go, pour it inside the well. Mix together. The dough should be pretty wet, almost of a liquid consistency. Add a bit of flour and keep stirring. Remember to just add a bit at a time. When it gets too hard to stir, on a floured surface, take the dough out of the bowl and start kneading. Kneading is very important- the yeast is like a heart that you need to pump to keep alive.
When your dough is ready to "sleep", place in a bowl and cover with a moist linen. After an hour or so it will double in bulk. When this has happened, punch the dough to release the air. Continue kneading and place back in the bowl and cover again with a moist linen. I like to let it sit overnight so then first thing in the morning you can put it in the oven and have fresh bread for breakfast or you can bake after it has doubled in bulk at least once.
READY TO BAKE
Preheat the oven to 450 degrees.
Knead the bread for one final time. Shape how ever you like. You can make a braid, a twist, a twisted wreath, rolls, whatever you prefer. Place on a oily baking sheet. After you have done this let it sit for 15 minutes. Once you have put it in the oven let it bake for about 20 minutes and then reduce the heat to 400 degrees. It shouldn't have to bake for more than 45 minutes but depending on what kind of oven you have whether it is gas or electric or old or new it might just bake for an hour (like my bread does in my 1950's oven).
NEW YEARS FRIED CHICKEN WITH COCONUT JASMINE RICE
Fried chicken is my favorite thing to eat and it doesn't always have to be accompanied with potatoes and green beans. I only enjoy eating fried Drumlettes and Wingettes and prefer them to be very light and crispy and not greasy. This dish takes only 1 hour.
Ingredients...
1 package of whatever part of the chicken you prefer
Paper bag with about 2 cups of four & some salt & pepper
Olive Oil
1 cup of Jasmine Rice
1 can of Coconut Milk
1 cup of Water
Broccoli
Cherry Tomatoes
Squash
Spinach
Garlic
Olive Oil
Salt & Pepper
I first like to get the chicken prepared. Preheat oven to 450 degrees. Get a small pan with about 1 inch of olive oil going at high heat. Next, in a paper bag, fill with about 2 cups of flour and the desired amount of salt and pepper. Drop your chicken pieces in the bag and shake for awhile so each piece is evenly floured. When the oil has become sizzling hot throw in the chicken and cover immediately. Brown both sides and then put in a glass casserole dish.
Time to start the rice. In your pot, pour the can of coconut milk and a half cup of water. Let boil and then add the rice. Cover immediately and turn down your burner to low, now you can rest a bit. The theory to Jasmine rice is that it is done when you start to smell it's aroma.
You may now cut up your desired amount of vegetables and garlic. Place in small bowl with olive oil and the salt and pepper. Continue to mix well so the oil and garlic touches every inch of every vegetable. Let sit until the very end.
The rice and chicken take about 25 minutes to cook. After your 25 minutes is up (or until you know for sure both dishes are done) take the chicken out of the oven and uncover the rice; make sure you turn both the burner and oven off. It is now time to cook the vegetables. Heat up your pan and remember: since your vegetables have already been marinating in olive oil you do not need to put any in the pan. Drop your Vegetables, garlic and oil mixture in- keep the burner at a high heat. Move around with a spatula for 2 minutes. We want to be able to keep the vegetables fresh and not over cooked so that is why I like to barely cook them. Serve over rice and enjoy.
Ingredients...
1 package of whatever part of the chicken you prefer
Paper bag with about 2 cups of four & some salt & pepper
Olive Oil
1 cup of Jasmine Rice
1 can of Coconut Milk
1 cup of Water
Broccoli
Cherry Tomatoes
Squash
Spinach
Garlic
Olive Oil
Salt & Pepper
I first like to get the chicken prepared. Preheat oven to 450 degrees. Get a small pan with about 1 inch of olive oil going at high heat. Next, in a paper bag, fill with about 2 cups of flour and the desired amount of salt and pepper. Drop your chicken pieces in the bag and shake for awhile so each piece is evenly floured. When the oil has become sizzling hot throw in the chicken and cover immediately. Brown both sides and then put in a glass casserole dish.
Time to start the rice. In your pot, pour the can of coconut milk and a half cup of water. Let boil and then add the rice. Cover immediately and turn down your burner to low, now you can rest a bit. The theory to Jasmine rice is that it is done when you start to smell it's aroma.
You may now cut up your desired amount of vegetables and garlic. Place in small bowl with olive oil and the salt and pepper. Continue to mix well so the oil and garlic touches every inch of every vegetable. Let sit until the very end.
The rice and chicken take about 25 minutes to cook. After your 25 minutes is up (or until you know for sure both dishes are done) take the chicken out of the oven and uncover the rice; make sure you turn both the burner and oven off. It is now time to cook the vegetables. Heat up your pan and remember: since your vegetables have already been marinating in olive oil you do not need to put any in the pan. Drop your Vegetables, garlic and oil mixture in- keep the burner at a high heat. Move around with a spatula for 2 minutes. We want to be able to keep the vegetables fresh and not over cooked so that is why I like to barely cook them. Serve over rice and enjoy.
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