This recipe originally appeared in a Cooking Light magazine. It makes a large number of side-dish servings, but is equally good as a main course on its own.
10 servings (side dish); 4 main course servings
2 tbsp butter
1 cup sliced shallots (I use less)
2 1/2 cups water
1 1/2 cups uncooked basmati rice
3/4 cup frozen green peas (lima beans also great)
3/4 cup golden raisins (I use cranberries)
1 1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground cardamom
1/8 tsp crushed saffron thread
1 cinnamon stick
1 bay leaf
1/2 cup chopped toasted pistachios
Melt butter in large skillet over medium high heat. Add shallots and saute 8 minutes. Remove from heat. Combine water and rice in medium saucepan over medium high heat; bring to boil. Stir in all remaining ingredients except pistachios. Cover, reduce heat, simmer 20 minutes. Stir in shallots and pistachios.
Enjoy!
Friday, October 15, 2010
Creamy Chicken and Asparagus
This is an adapted recipe from the Rachel Ray 365: No Repeats Cookbook. I can't say this is my favorite cookbook, but it is useful for getting a meal on the table fast from time to time. The ingredients are often ones that you have around, and substitutions usually work out well. The original recipe called for this to be served baked into a buttered French baguette. I substituted some rice pilaf, but think it would be pretty good served over mashed potatoes or even as a modified shepherd pie type affair.
This recipe reminds me a lot of those secret mom recipes that involve a can of cream of chicken or mushroom as the secret ingredient - it is ridculously good...but not ridiculously good for you:)
Serves 4
4 tbsp extra-virgin olive oil
1 large yellow onion, thinly sliced
3 garlic cloves, chopped
1 tbsp fresh thyme
Salt and Pepper
1 tbsp butter
4 6 oz boneless, skinless chicken breast halves (24 oz of chicken is 1.5 lbs)
1/2 cup fresh parsley (I had none on hand, the dried stuff just gave some color)
2 tbsp AP flour
1/2 cup dry white wine
1 cup chicken stock or broth
1/4 cup cream
1 bunch asparagus, ends trimmed, cut into one inch pieces (frozen would be fine, and frozen green beans would probably be good too)
1 cup grated Gruyere Cheese (I used less, and Romano instead)
2 tbsp plain bread crumbs
4 thin slices black forest ham, chopped (I used 4 pcs of bacon from Wolf Creek Farms)
Preheat a large skillet over medium high heat with 2 tbsp of olive oil. Add onions, thyme, and garlic, season with salt and pepper and cook until browned, 5 to 8 minutes. Remove onions from pan, add remaining 2 tbsp of olive oil and 1 tbsp butter. Add chicken. Season with salt and pepper, and cook until lightly browned, 3-4 minutes on each side.
Add browned onions back to skillet with chicken. Dust with flour, and cook 1 minute. Whisk in white wine, stock, and cream. Bring to simmer. Add the asparagus and cook 2-3 minutes. Stir in parsley and ham/bacon. Stir in cheese and bread crumbs. Serve over rice, potatoes, or french baguette. Enjoy!
This recipe reminds me a lot of those secret mom recipes that involve a can of cream of chicken or mushroom as the secret ingredient - it is ridculously good...but not ridiculously good for you:)
Serves 4
4 tbsp extra-virgin olive oil
1 large yellow onion, thinly sliced
3 garlic cloves, chopped
1 tbsp fresh thyme
Salt and Pepper
1 tbsp butter
4 6 oz boneless, skinless chicken breast halves (24 oz of chicken is 1.5 lbs)
1/2 cup fresh parsley (I had none on hand, the dried stuff just gave some color)
2 tbsp AP flour
1/2 cup dry white wine
1 cup chicken stock or broth
1/4 cup cream
1 bunch asparagus, ends trimmed, cut into one inch pieces (frozen would be fine, and frozen green beans would probably be good too)
1 cup grated Gruyere Cheese (I used less, and Romano instead)
2 tbsp plain bread crumbs
4 thin slices black forest ham, chopped (I used 4 pcs of bacon from Wolf Creek Farms)
Preheat a large skillet over medium high heat with 2 tbsp of olive oil. Add onions, thyme, and garlic, season with salt and pepper and cook until browned, 5 to 8 minutes. Remove onions from pan, add remaining 2 tbsp of olive oil and 1 tbsp butter. Add chicken. Season with salt and pepper, and cook until lightly browned, 3-4 minutes on each side.
Add browned onions back to skillet with chicken. Dust with flour, and cook 1 minute. Whisk in white wine, stock, and cream. Bring to simmer. Add the asparagus and cook 2-3 minutes. Stir in parsley and ham/bacon. Stir in cheese and bread crumbs. Serve over rice, potatoes, or french baguette. Enjoy!
Sweet Potato Gnocchi with Sage Cream and Romano Cheese
Macrina Bakery in Seattle is well-known for decadent desserts. My mother-in-law bought the cookbook for me, and there are some delightful, decadent dinner recipes as well. This one is a fall favorite that incorporates one of my favorite fall-time veggies - the sweet potato! I tell my girls that it is fancy mac n cheese, which seems to go over well.
Serves 4
1/2 c walnut halves
1 1/2 lb sweet potatoes (the orange ones)
salt and pepper
1/2 tsp sugar
2 eggs
1 1/4 cups unbleached AP four
2 tbsp unsalted butter
3 tbsp finely diced shallots
1 c dry white wine
18 fresh sage leaves
3 c heavy cream
1 c grated Romano cheese
Toast the walnuts in a 350 degree oven for 10 minutes, until golden. Increase oven temp to 375.
Cut sweet potatoes in half lengthwise and place them, cut side up, on a rimmed baking sheet. Bake for 1 hour, or until fork tender. Cut potatoes in half again lengthwise and return to oven for another 30 minutes. Remove from oven, let cool. Peel away skins and mash in medium bowl.
To bowl, add 1/2 tsp salt, 1/4 tsp pepper, sugar. Mix. Add eggs. Fold into sweet potato. Add flour and fold together with fork. Knead slightly.
Take a handful of dough and place on floured surface. Roll into a 1 inch log. Then cut into 1 inch pieces.
Bring large saucepan of water to a boil and add salt. Drop in 1/4 of pieces and simmer for 4 minutes or until they float to surface. Transfer gnocchi to a bowl of ice water. Repeat until all are cooked. Set aside.
Place butter in a large saucepan and melt over medium heat. Add shallots and cook for 1 to 2 minutes, until translucent. Add white wine and simmer until liquid reduces to 1/4 cup. Add sage leaves and cream and simmer over low heat for 30 minutes, until volume reduces to 2 cups. Season to taste with salt and pepper. Drop in gnocchi to coat. Cook 2-3 minutes. Top with walnuts and romano cheese. Serve!
Serves 4
1/2 c walnut halves
1 1/2 lb sweet potatoes (the orange ones)
salt and pepper
1/2 tsp sugar
2 eggs
1 1/4 cups unbleached AP four
2 tbsp unsalted butter
3 tbsp finely diced shallots
1 c dry white wine
18 fresh sage leaves
3 c heavy cream
1 c grated Romano cheese
Toast the walnuts in a 350 degree oven for 10 minutes, until golden. Increase oven temp to 375.
Cut sweet potatoes in half lengthwise and place them, cut side up, on a rimmed baking sheet. Bake for 1 hour, or until fork tender. Cut potatoes in half again lengthwise and return to oven for another 30 minutes. Remove from oven, let cool. Peel away skins and mash in medium bowl.
To bowl, add 1/2 tsp salt, 1/4 tsp pepper, sugar. Mix. Add eggs. Fold into sweet potato. Add flour and fold together with fork. Knead slightly.
Take a handful of dough and place on floured surface. Roll into a 1 inch log. Then cut into 1 inch pieces.
Bring large saucepan of water to a boil and add salt. Drop in 1/4 of pieces and simmer for 4 minutes or until they float to surface. Transfer gnocchi to a bowl of ice water. Repeat until all are cooked. Set aside.
Place butter in a large saucepan and melt over medium heat. Add shallots and cook for 1 to 2 minutes, until translucent. Add white wine and simmer until liquid reduces to 1/4 cup. Add sage leaves and cream and simmer over low heat for 30 minutes, until volume reduces to 2 cups. Season to taste with salt and pepper. Drop in gnocchi to coat. Cook 2-3 minutes. Top with walnuts and romano cheese. Serve!
Monday, October 11, 2010
Chicken Soup with Shrimp, Cabbage, and Snow Peas; Stir-Fried Chicken, Cabbage, and Bean Threads
Here are two meals that complement each other and form a base for a week of healthy lunches and dinners! Enjoy!
Chicken Soup With Shrimp, Cabbage, and Snow Peas
Serves 4-6
6 cups homemade chicken broth made with a whole chicken, in pieces (make chicken broth as you usually do)
1 tsp salt
1 tbsp soy sauce
1 medium carrot, diced
1 stalk celery, diced
1 small onion, diced
1 cup thinly sliced cabbage
1 cup tightly packed snow peas
1/4 pound small shrimp, peeled deveined
pepper to taste
1 minced scallion
Cook chicken stock - reserve chicken for recipe that follows. Bring broth to boil in a large saucepan over medium-high heat. Add salt and soy sauce. Reduce the heat to medium and add the carrot, celery, and onion. Cook for 5 minutes, then add cabbage and peas. When it comes back to a boil, reduce the heat to medium-low, cover, and simmer for 5 minutes. Uncover and add the shrimp. Cook until they turn pink and firm, 3 to 4 minutes. Turn off the heat. Stir in the white pepper and scallion.
Stir-Fried Chicken, Cabbage, and Bean Threads
Serves 4
1 tbsp oil
2 cloves minced garlic
3-4 thin slices ginger, peeled and minced
2/3 cup shredded chicken (from reserved)
1 small onion, thinly sliced
2 cups thinly sliced cabbage
1 tbsp soy sauce
2 tbsp white wine
1 cup bean thread noodles (thin noodles), cut and cooked
1/4 cup cilantro, chopped
Heat oil over high in a large skillet 1 minute. Add garlic and ginger and stir fry 1 minute. Add chicken and stir fry 1 minute. Add onion and cabbage, stir to mix, then add soy sauce and wine. Continue to stir-fry until chicken is fully cooked, cabbage is soft but firm, and onion translucent, 3 to 4 minutes. Add bean threads and stir until they are soft and translucent. Add the cilantro and toss to mix. Transfer to a platter and serve.
Use the leftover chicken for chicken salad, and chicken and rice.
Chicken Soup With Shrimp, Cabbage, and Snow Peas
Serves 4-6
6 cups homemade chicken broth made with a whole chicken, in pieces (make chicken broth as you usually do)
1 tsp salt
1 tbsp soy sauce
1 medium carrot, diced
1 stalk celery, diced
1 small onion, diced
1 cup thinly sliced cabbage
1 cup tightly packed snow peas
1/4 pound small shrimp, peeled deveined
pepper to taste
1 minced scallion
Cook chicken stock - reserve chicken for recipe that follows. Bring broth to boil in a large saucepan over medium-high heat. Add salt and soy sauce. Reduce the heat to medium and add the carrot, celery, and onion. Cook for 5 minutes, then add cabbage and peas. When it comes back to a boil, reduce the heat to medium-low, cover, and simmer for 5 minutes. Uncover and add the shrimp. Cook until they turn pink and firm, 3 to 4 minutes. Turn off the heat. Stir in the white pepper and scallion.
Stir-Fried Chicken, Cabbage, and Bean Threads
Serves 4
1 tbsp oil
2 cloves minced garlic
3-4 thin slices ginger, peeled and minced
2/3 cup shredded chicken (from reserved)
1 small onion, thinly sliced
2 cups thinly sliced cabbage
1 tbsp soy sauce
2 tbsp white wine
1 cup bean thread noodles (thin noodles), cut and cooked
1/4 cup cilantro, chopped
Heat oil over high in a large skillet 1 minute. Add garlic and ginger and stir fry 1 minute. Add chicken and stir fry 1 minute. Add onion and cabbage, stir to mix, then add soy sauce and wine. Continue to stir-fry until chicken is fully cooked, cabbage is soft but firm, and onion translucent, 3 to 4 minutes. Add bean threads and stir until they are soft and translucent. Add the cilantro and toss to mix. Transfer to a platter and serve.
Use the leftover chicken for chicken salad, and chicken and rice.
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