Wednesday, January 26, 2011
Recipes are Linked!
I have linked all of my recent posts to their respective recipes so now you can try them out if you want! My last blog is coming, but my cat had an accident, so until I have dealt with that, I will not be posting. Thank you!
Friday, January 21, 2011
Pork and Beans But Different Like!
Last night I was a little on the ill side and just wanted something very comforting for dinner. My friend also came over too so this was the perfect opportunity to cook something warm and delicious.
I made Pork Chops with Stewed Cannelinni Beans (aka White Kidney Beans). Delicious it was! I really love new kitchen toys and last night I got to use two of new toys. This recipe had sliced onions and as you all know by now, onions and I are mortal enemies or were. I peeled the onion and through into my food processor -- all sliced in like four seconds! It was most awesome! I also got to use my new indoor grill for the pork chops. I loved that I was able to put them on the grill and didn't have to keep flipping them or what not. This allowed me to focus on making the beans.
The stewed beans actually had more in them than just the beans. There was also kale, onions, canned diced tomatoes, carrots, and garlic. This was very easy to make. I basically just heated some oil, added the garlic, and then the onions. I cooked the onions for about five minutes and then added the chopped kale, carrots, tomatoes and beans with about 1/4 cup of water and cooked them for about ten minutes until the kale was wilted through. After you serve the vegetables, you can season them with salt and pepper or you can do it while they are still cooking. What I love about these recipes is that you can mix things up, so this recipe would work well with just about any vegetable -- so long as you cut the pieces up small enough to cook all the way through or you can used canned vegetables too.
I will be posting links to all of these recipes next week, so hang tight if you have been wanting to try them! I just found out they will be available next week. Also, in the coming weeks I am going to try my hand at recipes that are designed for people with diabetes, heart issues, and other things like that as I have to change a few of my eating habits. So, I will be looking around for some new recipes to try that address those issues. Happy eating!
Pork Chop and Stewed Cannelinni Beans:
I made Pork Chops with Stewed Cannelinni Beans (aka White Kidney Beans). Delicious it was! I really love new kitchen toys and last night I got to use two of new toys. This recipe had sliced onions and as you all know by now, onions and I are mortal enemies or were. I peeled the onion and through into my food processor -- all sliced in like four seconds! It was most awesome! I also got to use my new indoor grill for the pork chops. I loved that I was able to put them on the grill and didn't have to keep flipping them or what not. This allowed me to focus on making the beans.
The stewed beans actually had more in them than just the beans. There was also kale, onions, canned diced tomatoes, carrots, and garlic. This was very easy to make. I basically just heated some oil, added the garlic, and then the onions. I cooked the onions for about five minutes and then added the chopped kale, carrots, tomatoes and beans with about 1/4 cup of water and cooked them for about ten minutes until the kale was wilted through. After you serve the vegetables, you can season them with salt and pepper or you can do it while they are still cooking. What I love about these recipes is that you can mix things up, so this recipe would work well with just about any vegetable -- so long as you cut the pieces up small enough to cook all the way through or you can used canned vegetables too.
I will be posting links to all of these recipes next week, so hang tight if you have been wanting to try them! I just found out they will be available next week. Also, in the coming weeks I am going to try my hand at recipes that are designed for people with diabetes, heart issues, and other things like that as I have to change a few of my eating habits. So, I will be looking around for some new recipes to try that address those issues. Happy eating!
Pork Chop and Stewed Cannelinni Beans:
Wednesday, January 19, 2011
Chicken On A Stick!
It has been a couple of days since I made this meal, but I did indeed cook again. On Monday night I made Rosemary Chicken and Tomato Kebabs with a lemon couscous.
I think these kebabs would have been best cooked on the grill, but I wanted to follow the recipe and cook them the way it suggested. The recipe suggested they be broiled and broil them I did. I would suggest never broil wooden skewers if you do not have a working fan in your kitchen. Needless to say, I know I don't need batteries for my smoke detector!
The chicken and tomatoes were basted in a mustard mayo type sauce that had lemon juice and garlic in it! I am not a fan of either mustard or mayo, but this sauce was a hit! I enjoyed it a lot!
I have never had couscous, so I was excited to make some. Couscous is a grain that looks like rice and has a texture like pasta. It's very unique. Wow -- it cooks really fast, so this definitely needed to be babysat! It turned out alright, but I think I may have let it sit a little too long. The lemon and parsley were a nice touch to it though.
All in all, this meal was quite tasty and quite healthy! I used some of the leftovers the next day and put them in a pita for lunch. Yumness! Next up are pork chops with white kidney beans! Can't wait!
Rosemary Chicken and Tomato Kebabs And Lemon Couscous:
I think these kebabs would have been best cooked on the grill, but I wanted to follow the recipe and cook them the way it suggested. The recipe suggested they be broiled and broil them I did. I would suggest never broil wooden skewers if you do not have a working fan in your kitchen. Needless to say, I know I don't need batteries for my smoke detector!
The chicken and tomatoes were basted in a mustard mayo type sauce that had lemon juice and garlic in it! I am not a fan of either mustard or mayo, but this sauce was a hit! I enjoyed it a lot!
I have never had couscous, so I was excited to make some. Couscous is a grain that looks like rice and has a texture like pasta. It's very unique. Wow -- it cooks really fast, so this definitely needed to be babysat! It turned out alright, but I think I may have let it sit a little too long. The lemon and parsley were a nice touch to it though.
All in all, this meal was quite tasty and quite healthy! I used some of the leftovers the next day and put them in a pita for lunch. Yumness! Next up are pork chops with white kidney beans! Can't wait!
Rosemary Chicken and Tomato Kebabs And Lemon Couscous:
Thursday, January 13, 2011
Pizza Done Healthy!
I have been in a not so good mood today and when I get in bad moods, I tend to eat unhealthy foods, so I decided to come home and make a pizza. This pizza actually was very healthy. I made an Onion, Red Pepper, and Sausage Pizza. You are probably thinking, "How is sausage healthy?" Yes, sausage isn't typically healthy, but I actually found chicken sausage and that is what I used in this recipe. Chicken is much healthier than your standard pork sausage.
The recipe called for hot Italian sausage and the only thing could find in hot Italian was chicken, so that is what I used. The chicken sausage held well in this recipe and had a little bite to it. Quite enjoyable.
The onions and peppers were a nice addition to this pizza. I liked them a lot and I typically do not like veggies on my pizza. The onions and peppers added the right amount of flavor and went well with the hot sausage.
Of course, what is pizza without cheese? Unlike most pizzas, the cheese on this was not the standard mozzarella. This pizza had ricotta and Parmesan on it. I was really surprised I would like the ricotta. Ricotta is a little healthier than mozzarella and way more healthy than cheddar! The pizza sauce on this was just olive oil. Personally I think a thick sauce would have been too much. There was also rosemary in the pizza which gave it a nice flavor.
I added fennel seed to the pizza as well. Quite yummy! But fennel goes well with Italian sausage. The dough for the pizza was just a store bought pizza dough, which is probably the best way to go when making quick and easy recipes! I would also encourage that if you are going to make pizza, you should get some stoneware to cook it one. The stoneware cooks the pizza dough more evenly and makes it have that pizza oven\brick over restaurant feel to it.
The only thing I would do differently next time is maybe do two different colors of bell peppers for more color appeal! So, I was able to get my comfort food but on a healthier level!
Onion, red pepper, and sausage pizza:
The recipe called for hot Italian sausage and the only thing could find in hot Italian was chicken, so that is what I used. The chicken sausage held well in this recipe and had a little bite to it. Quite enjoyable.
The onions and peppers were a nice addition to this pizza. I liked them a lot and I typically do not like veggies on my pizza. The onions and peppers added the right amount of flavor and went well with the hot sausage.
Of course, what is pizza without cheese? Unlike most pizzas, the cheese on this was not the standard mozzarella. This pizza had ricotta and Parmesan on it. I was really surprised I would like the ricotta. Ricotta is a little healthier than mozzarella and way more healthy than cheddar! The pizza sauce on this was just olive oil. Personally I think a thick sauce would have been too much. There was also rosemary in the pizza which gave it a nice flavor.
I added fennel seed to the pizza as well. Quite yummy! But fennel goes well with Italian sausage. The dough for the pizza was just a store bought pizza dough, which is probably the best way to go when making quick and easy recipes! I would also encourage that if you are going to make pizza, you should get some stoneware to cook it one. The stoneware cooks the pizza dough more evenly and makes it have that pizza oven\brick over restaurant feel to it.
The only thing I would do differently next time is maybe do two different colors of bell peppers for more color appeal! So, I was able to get my comfort food but on a healthier level!
Onion, red pepper, and sausage pizza:
My First Attempt At Steak
Last night I made Flank Steak with Baked Tomatoes Stuffed With Egg. This was my first attempt at cooking a steak on my own and I also got to use my new outdoor grill for this as well! I also invited some girlfriends over for dinner, because this was a dinner that wouldn't have done well as leftovers!
The steak was quite simple to prepare. I cut the fat off of it after it came to room temperature (you should always bring steak to room temperature before cooking as it cooks more evenly), then I put some olive oil and salt and pepper and through it on the grill. When I pulled the meat off the grill, it had only made it to about medium rare -- the recipe called for that. I sliced the steak, then I served some of it to one of my friends as she likes her steak mooing. I turned the broiler on and finished cooking the steak to a medium well. Surprisingly, I enjoyed the steak. It was nice and juicy.
On the side we had a watercress "salad." I use the term lightly because in my opinion salads should have more than one thing in it. Needless to say, the watercress was quite tasty with the lemon and olive oil dressing. It was very light and simple. I just wouldn't have called it a salad.
Also on the side were these tomato baked eggs. Basically what I did was hollow out four tomatoes and then I cooked some onions (the recipe also called for fungus aka mushrooms, but I didn't put them in there) and stuffed the tomatoes with them. I then cracked an egg on top and put them in the oven. I loved this! I didn't think I would, but I really enjoyed it. The egg was poached from the oven and the moisture in the tomatoes. It was quite tasty! I may just make these again for a quick breakfast or light dinner! So last night's venture was enjoyable. I had good food and good company to enjoy it with! Next up is an onion, pepper, and sausage pizza and I can already tell you it is going to be delicious!
Flank Steak, Tomato Baked Eggs, and Watercress "salad":
The steak was quite simple to prepare. I cut the fat off of it after it came to room temperature (you should always bring steak to room temperature before cooking as it cooks more evenly), then I put some olive oil and salt and pepper and through it on the grill. When I pulled the meat off the grill, it had only made it to about medium rare -- the recipe called for that. I sliced the steak, then I served some of it to one of my friends as she likes her steak mooing. I turned the broiler on and finished cooking the steak to a medium well. Surprisingly, I enjoyed the steak. It was nice and juicy.
On the side we had a watercress "salad." I use the term lightly because in my opinion salads should have more than one thing in it. Needless to say, the watercress was quite tasty with the lemon and olive oil dressing. It was very light and simple. I just wouldn't have called it a salad.
Also on the side were these tomato baked eggs. Basically what I did was hollow out four tomatoes and then I cooked some onions (the recipe also called for fungus aka mushrooms, but I didn't put them in there) and stuffed the tomatoes with them. I then cracked an egg on top and put them in the oven. I loved this! I didn't think I would, but I really enjoyed it. The egg was poached from the oven and the moisture in the tomatoes. It was quite tasty! I may just make these again for a quick breakfast or light dinner! So last night's venture was enjoyable. I had good food and good company to enjoy it with! Next up is an onion, pepper, and sausage pizza and I can already tell you it is going to be delicious!
Flank Steak, Tomato Baked Eggs, and Watercress "salad":
Monday, January 10, 2011
A Dish To Make Sam I Am Proud!
So you know the book Green Eggs And Ham by Dr. Suess? Remember how Sam I Am kept trying to get his friend to try the Green Eggs and Ham? Well, this is how I feel about this dish. For dinner tonight, I made Cashew Pasta Pesto. I must be honest in saying that unless the food is green naturally (i.e. ex. lettuce, green beans, asparagus, etc.) I don't usually care for it. There is something about green food that kind of grosses me out.
I have always wanted to try pesto sauce, but I never have before because it is green. Well, tonight, I put my personal food color prejudices aside and decided to try this pasta pesto. I was not disappointed. Just like Sam I Am's friend, I have found a new appreciation for a green food. Most pesto sauces are made with pine nuts, but I like that this one had a twist. Instead of pine nuts, this pesto sauce had cashews in it. Cashews are like my favorite nut ever (next to pistachios as we all found out in an earlier post) and so I was happy to see cashews in this recipe! The pesto also had parsley, lemon juice, garlic, and Parmesan cheese in it! Oh, I must take a moment to say that thanks to the Christmas monies my grandparents gave me, I was able to buy a new toy -- a food processor! I have always wanted one! So, I used my food processor tonight to make the pesto sauce! I think I enjoyed making it a little too much as I got to use my new toy today! Without the food processor, this dish would not have happened! I also was hesitant to try pesto, because unlike most pasta sauces, this one is served cold. The warm pasta warms up the sauce, but I just don't it is the same thing. In combination with the roasted tomatoes and pasta, the pesto was quite pleasant. I know a lot of people don't like nuts in things because of texture, but with the nuts being chopped up and mixed into the pesto, you could hardly tell there were nuts in the dish. The nuts had the same texture as the garlic and parsley. The olive oil really brought everything together nicely in the food processor. The only thing I may have changed up a little with the pesto is that I would have added more cashews. I couldnt' really taste them and I would have liked the flavor of the cashews to come out a little more.
I also loved the tomatoes in this recipe. The grape tomatoes were roasted separately and then mixed in with the pasta and pesto at the end. The roasted tomatoes would be so good on their own or mixed into a different recipe. To those of you who do not like tomatoes on their soft tacos (and yes, I mean you!), I encourage you to try these tomatoes. Be like Sam I Am's friend and take a chance! You may be surprised! Don't knock it before you try it.
The pasta in this dish was Farafelle, or bow-tie pasta. I liked the bow-ties because they held onto the pesto really well and complimented the tomatoes. With any pasta, the bow-ties must be baby sat when cooking so they don't get overcooked. The biggest mistake most people make when cooking pasta is they walk away and forget about it or they think it is done when it sticks to the wall. In both of these cases, the pasta is WAY overcooked. Pasta turns out best when you stay near the pot and can check it for the right texture. If your pasta sticks to the wall, you have cooked it too long -- trust me. The starches start to break down and create a sticky mess!
I am excited to have the leftover pasta for lunch! I have been trying to eat a little more healthy and this dish definitely is healthy. To change up this recipe, you could add a protein to it such as chicken, but I think it stands on its own fairly well!
Cashew Pasta Pesto:
I have always wanted to try pesto sauce, but I never have before because it is green. Well, tonight, I put my personal food color prejudices aside and decided to try this pasta pesto. I was not disappointed. Just like Sam I Am's friend, I have found a new appreciation for a green food. Most pesto sauces are made with pine nuts, but I like that this one had a twist. Instead of pine nuts, this pesto sauce had cashews in it. Cashews are like my favorite nut ever (next to pistachios as we all found out in an earlier post) and so I was happy to see cashews in this recipe! The pesto also had parsley, lemon juice, garlic, and Parmesan cheese in it! Oh, I must take a moment to say that thanks to the Christmas monies my grandparents gave me, I was able to buy a new toy -- a food processor! I have always wanted one! So, I used my food processor tonight to make the pesto sauce! I think I enjoyed making it a little too much as I got to use my new toy today! Without the food processor, this dish would not have happened! I also was hesitant to try pesto, because unlike most pasta sauces, this one is served cold. The warm pasta warms up the sauce, but I just don't it is the same thing. In combination with the roasted tomatoes and pasta, the pesto was quite pleasant. I know a lot of people don't like nuts in things because of texture, but with the nuts being chopped up and mixed into the pesto, you could hardly tell there were nuts in the dish. The nuts had the same texture as the garlic and parsley. The olive oil really brought everything together nicely in the food processor. The only thing I may have changed up a little with the pesto is that I would have added more cashews. I couldnt' really taste them and I would have liked the flavor of the cashews to come out a little more.
I also loved the tomatoes in this recipe. The grape tomatoes were roasted separately and then mixed in with the pasta and pesto at the end. The roasted tomatoes would be so good on their own or mixed into a different recipe. To those of you who do not like tomatoes on their soft tacos (and yes, I mean you!), I encourage you to try these tomatoes. Be like Sam I Am's friend and take a chance! You may be surprised! Don't knock it before you try it.
The pasta in this dish was Farafelle, or bow-tie pasta. I liked the bow-ties because they held onto the pesto really well and complimented the tomatoes. With any pasta, the bow-ties must be baby sat when cooking so they don't get overcooked. The biggest mistake most people make when cooking pasta is they walk away and forget about it or they think it is done when it sticks to the wall. In both of these cases, the pasta is WAY overcooked. Pasta turns out best when you stay near the pot and can check it for the right texture. If your pasta sticks to the wall, you have cooked it too long -- trust me. The starches start to break down and create a sticky mess!
I am excited to have the leftover pasta for lunch! I have been trying to eat a little more healthy and this dish definitely is healthy. To change up this recipe, you could add a protein to it such as chicken, but I think it stands on its own fairly well!
Cashew Pasta Pesto:
Where Most Recipes Come From
I wanted to point everyone's attention to the Widget I just added to my blog. It is from Rachael Ray's website for her magazine, "Everyday With Rachael Ray." I am an avid reader of her magazine and get most of my recipes from her magazine. I have added this particular widget because it highlights the particular section of her magazine and website I pull my recipes from. In her magazine every month, she has an insert that has 7 days worth of dinner recipes in it. This insert even has a shopping list you can take with you to the store, so I take the list and get everything I need in one trip! With this widget, you can look up all of the different Weekly Dinners they have featured over the years! Happy eating!
Sunday, January 9, 2011
Grilling Some Cheese And Making Soup
Happy New Year! As I mentioned in an earlier post I received an indoor grill (think George Foreman) for Christmas. So I decided to use it for tonight's recipe. It has been awhile since I have actually cooked something, but I have been crazy busy with the holidays. Now that they are over I can focus on my cooking once again.
For tonight I made Grilled Cheese and Kale Sandwiches with Tomato Soup! You wouldn't think this would be good, but I was wrong! The tomato soup in this recipe is homemade! And it was very easy to make and very tasty! I don't like canned tomato soup, which is weird because I love tomatoes, but this tomato soup was actually quite tasty! This soup has carrots in it, so it adds a little bit of sweetness but it so good. I enjoyed blending the soup with the stick blender -- that was kind of fun!
The sandwiches were easy to make and very tasty! I am always looking for new ways to kick up my grilled cheese sandwiches and this definitely kicked it up! The cheese in this sandwich is havarti cheese, which is a white cheese. It is a little saltier and heartier than your typical monterey jack cheese. Each sandwich has two slices of cheese with the kale (which you cook prior to putting on the sandwich) in between. Two slices is more than enough because it is strong cheese. The bread is also a multi-grain bread which is healthier than your standard white. I must say I was quite surprised at how much I enjoyed this sandwich! I am not a fan of wheat bread, but I love it in this. I also loved my grill because I used it like a panini press. I didn't have to babysit the sandwich and flip it -- I put on the grill, waited three minutes, and pulled it off and ate it! I also got the nice grill marks in the bread too!
The best part of this meal was dipping the sandwich into the soup! The combination of all the flavors really make it! This dish is a great way to introduce kids to a different kind of cheese and veggies while maintaining the classic grilled cheese sandwich and soup fare!
Vegetarians and carnivores will like this dish! It is very hearty and perfect for cold winter day!
This recipe and the ones coming up all come from the February 2011 "Everyday With Rachael Ray" magazine. There will be somethings that I cook this week that I have never cooked on my own such as flank steak and tilapia! Stay tuned for this month's culinary adventures!
Grilled Cheese and Kale Sandwich With Tomato Soup:
For tonight I made Grilled Cheese and Kale Sandwiches with Tomato Soup! You wouldn't think this would be good, but I was wrong! The tomato soup in this recipe is homemade! And it was very easy to make and very tasty! I don't like canned tomato soup, which is weird because I love tomatoes, but this tomato soup was actually quite tasty! This soup has carrots in it, so it adds a little bit of sweetness but it so good. I enjoyed blending the soup with the stick blender -- that was kind of fun!
The sandwiches were easy to make and very tasty! I am always looking for new ways to kick up my grilled cheese sandwiches and this definitely kicked it up! The cheese in this sandwich is havarti cheese, which is a white cheese. It is a little saltier and heartier than your typical monterey jack cheese. Each sandwich has two slices of cheese with the kale (which you cook prior to putting on the sandwich) in between. Two slices is more than enough because it is strong cheese. The bread is also a multi-grain bread which is healthier than your standard white. I must say I was quite surprised at how much I enjoyed this sandwich! I am not a fan of wheat bread, but I love it in this. I also loved my grill because I used it like a panini press. I didn't have to babysit the sandwich and flip it -- I put on the grill, waited three minutes, and pulled it off and ate it! I also got the nice grill marks in the bread too!
The best part of this meal was dipping the sandwich into the soup! The combination of all the flavors really make it! This dish is a great way to introduce kids to a different kind of cheese and veggies while maintaining the classic grilled cheese sandwich and soup fare!
Vegetarians and carnivores will like this dish! It is very hearty and perfect for cold winter day!
This recipe and the ones coming up all come from the February 2011 "Everyday With Rachael Ray" magazine. There will be somethings that I cook this week that I have never cooked on my own such as flank steak and tilapia! Stay tuned for this month's culinary adventures!
Grilled Cheese and Kale Sandwich With Tomato Soup:
Monday, January 3, 2011
Ideas On The Best Way to Freeze Fresh Foods
I need some help! I absolutely love fresh fruits and vegetables, but I can never seem to eat them fast enough before they get rotten and nasty! And then I end up throwing them out and therefore wasting money. So, my question is, does anyone have any good suggestions on how to freeze fresh fruit and veggies so that when they are thawed, they aren't mushy and gross? I want to try this salad, but it serves 8. I am not 8 people, and I have a very difficult time cutting down recipes -- especially from eight to one. Any thoughts or tips would be helpful. I am to a point where I buy very few veggies or fruit and stick with canned, because I can't stand throwing out food. And I prefer fresh over canned any day. Bring on the ideas!
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