Mommy has been on vacation and it was great to have MY mommy cook for me! It was also great to have several days of fantastic skiing in Tahoe on TONS of fresh, fluffy new powder!
But now... back to reality. And, this week, that means EASY. Last night I did a quick pasta tossed with bacon, roasted butternut squash and shallots (I've done it before and can point you to the recipe if you're interested).
Tonight, it's thin cut boneless pork loin chops, coated in panko, sauteed quickly in olive oil and then served atop a bed of spinach that's been quickly sauteed in the pan (after the pork comes out to rest) with a little garlic. While that's cooking, in a medium pot, toss together a can of diced tomatoes with two cans of rinsed/drained cannelini & some garlic. Serve with some wedged lemons and a big glass of wine... smile the week is almost over.
I've made Pork Milanese about a hundred times so I'm sure you can look through the archives for the recipe.
Happy eating... I'll be having wine while I cook tonight. Just saying...
Thursday, February 24, 2011
Thursday, February 10, 2011
White Bean & Corn Soup
I did something really similar to this a couple of weeks ago (from Family Circle Magazine) but made a few changes and my husband could not get enough of this tonight. Hello EASY!
1 Onion, chopped fine
2 Peppers (1 green, 1 red), chopped fine
1 sm can Chopped Green Chiles
1 tsp Ground Cumin
1/2 tsp ground Coriander
1/2 tsp Chili Powder
1 can Rotel (don't drain)
1 14 oz can diced tomatoes (don't drain)
2 boneless/skinless chicken breasts, cut into bite sized pieces
1 box or small bag frozen corn
2 15 oz cans Cannelini Beans, (rinse/drain)
1 15 oz can chicken (or vegetable) broth
Top with (all optional):
Shredded Cheese (we used white Mexican but cheddar would work too)
Sour Cream
Lime wedges
Fresh chopped cilantro
Fritos
In a large pot saute the onion & peppers in Olive Oil until translucent. Add chiles, Cumin, Coriander & Chili Powder and cook another minute. Add the tomatoes, Rotel and broth and bring to a boil. Add the chicken (if using) and simmer, covered, 10 minutes. Add the corn & cannelini and bring back to a simmer. Remove from the heat, squeeze in the lime and add the cilantro (if using). Serve topped with the cheese & sour cream and some Fritos on the side. Yummmmmmers. And - totally ready in about 20 minutes. Love it.
NOTE: You could absolutely skip the chicken in this recipe and no one would notice. VERY easy conversion to vegetarian.
1 Onion, chopped fine
2 Peppers (1 green, 1 red), chopped fine
1 sm can Chopped Green Chiles
1 tsp Ground Cumin
1/2 tsp ground Coriander
1/2 tsp Chili Powder
1 can Rotel (don't drain)
1 14 oz can diced tomatoes (don't drain)
2 boneless/skinless chicken breasts, cut into bite sized pieces
1 box or small bag frozen corn
2 15 oz cans Cannelini Beans, (rinse/drain)
1 15 oz can chicken (or vegetable) broth
Top with (all optional):
Shredded Cheese (we used white Mexican but cheddar would work too)
Sour Cream
Lime wedges
Fresh chopped cilantro
Fritos
In a large pot saute the onion & peppers in Olive Oil until translucent. Add chiles, Cumin, Coriander & Chili Powder and cook another minute. Add the tomatoes, Rotel and broth and bring to a boil. Add the chicken (if using) and simmer, covered, 10 minutes. Add the corn & cannelini and bring back to a simmer. Remove from the heat, squeeze in the lime and add the cilantro (if using). Serve topped with the cheese & sour cream and some Fritos on the side. Yummmmmmers. And - totally ready in about 20 minutes. Love it.
NOTE: You could absolutely skip the chicken in this recipe and no one would notice. VERY easy conversion to vegetarian.
Quick Chicken Curry
This is from yesterday (SORRY! Busy week here) but it was quite good. Again, it's the second one from Robin Miller on Food Network and I really liked it and the family actually ate it too -- always a good thing with curries.
Make rice - I don't care if it's quick or brown or whatever - just make up some rice.
The Curry:
In a large saucepan, heat:
the rest of the roasted veggies (leftover from prep on Sunday)
1-2 Cups chopped chooked chicken (leftovers or rotisserie is good too)
1 can Chick Peas, rinse/drain
1 cup fat free, plain yogurt (I used Greek and it was good)
1 tsp curry powder
1 tsp ground cumin
1 TB Mango Chutney (optional)
1/4 C chicken broth or cream (Or whatever - I just thought it needed some moisture) - optional
Heat it all together, take it off the heat and add 1/4 C chopped fresh cilantro. Serve over the rice.
Make rice - I don't care if it's quick or brown or whatever - just make up some rice.
The Curry:
In a large saucepan, heat:
the rest of the roasted veggies (leftover from prep on Sunday)
1-2 Cups chopped chooked chicken (leftovers or rotisserie is good too)
1 can Chick Peas, rinse/drain
1 cup fat free, plain yogurt (I used Greek and it was good)
1 tsp curry powder
1 tsp ground cumin
1 TB Mango Chutney (optional)
1/4 C chicken broth or cream (Or whatever - I just thought it needed some moisture) - optional
Heat it all together, take it off the heat and add 1/4 C chopped fresh cilantro. Serve over the rice.
Monday, February 7, 2011
Roasted Vegetable Stew & Moroccan Couscous
This is from Robin Miller on Food Network. She does a cool thing where she does a bunch of prep on Sunday and then uses that to create meals throughout the week. It fits in really well with what I do. AND it's vegetarian so I'm sticking with my "Meatless Monday's" thing. Yay me!
So - the day before (although you could totally do this and then toss it all together at the same time), just chop the vegetables and then roast in oven at 450 for about 20-25 minutes (starting to soften & caramelize on the edges but not mushy).
1 Eggplant
1 sm Zucchini
1 sm Yellow Squash
1 Onion
3 Carrots
2 Red Peppers
Toss with Olive Oil, salt & pepper and roast. When finished, pop into a storage container. You'll use 1/2 for this stew and the other half with the Chicken Curry later in the week.
TONIGHT:
1 large (28 oz) can diced tomatoes (don't drain)
2-3 Cups Vegetable Stock (or beef or chicken)
1 Tsp Thyme
1 Tsp Cumin
1/2 cup Fresh Cilantro - chopped
In a large saucepan, heat stock, tomatoes, thyme & cumin and add in 1/2 of the roasted vegetables. Bring to a boil then lower heat and simmer, uncovered, about 5 minutes. If it's too thick you can add additional stock. Remove from heat, stir in cilantro.
Couscous:
1 C Couscous
1/2 C chopped Dried Apricots
1/4 tsp Cinnamon
Meanwhile, prepare couscous to package directions (I think it tastes better if you do it with stock instead of water). Add Apricots and Cinnamon as it's cooking.
Serve in wide, shallow bowls. Put couscous in bottom of bowl and top with the stew. Sprinkle a little cilantro on top if you like.
So - the day before (although you could totally do this and then toss it all together at the same time), just chop the vegetables and then roast in oven at 450 for about 20-25 minutes (starting to soften & caramelize on the edges but not mushy).
1 Eggplant
1 sm Zucchini
1 sm Yellow Squash
1 Onion
3 Carrots
2 Red Peppers
Toss with Olive Oil, salt & pepper and roast. When finished, pop into a storage container. You'll use 1/2 for this stew and the other half with the Chicken Curry later in the week.
TONIGHT:
1 large (28 oz) can diced tomatoes (don't drain)
2-3 Cups Vegetable Stock (or beef or chicken)
1 Tsp Thyme
1 Tsp Cumin
1/2 cup Fresh Cilantro - chopped
In a large saucepan, heat stock, tomatoes, thyme & cumin and add in 1/2 of the roasted vegetables. Bring to a boil then lower heat and simmer, uncovered, about 5 minutes. If it's too thick you can add additional stock. Remove from heat, stir in cilantro.
Couscous:
1 C Couscous
1/2 C chopped Dried Apricots
1/4 tsp Cinnamon
Meanwhile, prepare couscous to package directions (I think it tastes better if you do it with stock instead of water). Add Apricots and Cinnamon as it's cooking.
Serve in wide, shallow bowls. Put couscous in bottom of bowl and top with the stew. Sprinkle a little cilantro on top if you like.
Sunday, February 6, 2011
The Menu
Sunday: Bob's Meatball Sammies
O.M.G. My husband makes the best meatballs ever. Our Superbowl dinner will be crusty Italian bread, hollowed out, toasted & rubbed with fresh garlic. Then filled with meatballs, sauce & provolone cheese and the broiled until they're bubbly and delicious. Lord I love that man.
Monday: Roasted Vegetable Stew with Couscous
This is from Robin Miller on Food Network. I'll roast the veggies during the big game, then have them handy to toss together two meals during the week.
Tuesday: Meatball Sammies
Tuesdays are my toughest day at work each week. This will be ample reward. These meatballs only get better as they mellow in the sauce for a couple of days.
Wednesday: Curry Chicken with Rice
The second of the Robin Miller recipes this week. Adding chicken & chickpeas to the veggies and serving along with some rice.
Thursday: Chicken Corn Chili
I made this a couple of weeks ago and it was so good, I'm coming back again!
O.M.G. My husband makes the best meatballs ever. Our Superbowl dinner will be crusty Italian bread, hollowed out, toasted & rubbed with fresh garlic. Then filled with meatballs, sauce & provolone cheese and the broiled until they're bubbly and delicious. Lord I love that man.
Monday: Roasted Vegetable Stew with Couscous
This is from Robin Miller on Food Network. I'll roast the veggies during the big game, then have them handy to toss together two meals during the week.
Tuesday: Meatball Sammies
Tuesdays are my toughest day at work each week. This will be ample reward. These meatballs only get better as they mellow in the sauce for a couple of days.
Wednesday: Curry Chicken with Rice
The second of the Robin Miller recipes this week. Adding chicken & chickpeas to the veggies and serving along with some rice.
Thursday: Chicken Corn Chili
I made this a couple of weeks ago and it was so good, I'm coming back again!
Wednesday, February 2, 2011
Sour Cream Chicken Tacos with Avocado & Mango Salsa
I have had it up to HERE with ice, windchill and snow days. So tonight, whether reality is with me or not, it's SUMMERTIME!
I'm winging this one... but it's all good stuff so I think it'll be awesome. Just in case though... I'm making some refried beans and cilantro rice.
The tacos will be topped with an avocado & mango salsa. Here's how you make it:
1 ripe mango, peeled/diced
1-2 ripe avocados, diced
1 bunch cilantro, chopped (use less if you're not a fan but we eat a LOT of cilantro here)
1 jalapeno, seeded & minced
1-2 limes, juiced (depends on how juicy - if one is enough, great)
salt to taste
mix the above together & set aside. Easy, no?
Other toppings will be shredded monterey jack cheese, tomatoes and sour cream. The chicken is boneless/skinless & sauteed & tossed with taco seasoning.
I'll be wrapping them in a combo of hard & soft shelled tortillas to see which we like better.
I'll post & let ya know.
I'm winging this one... but it's all good stuff so I think it'll be awesome. Just in case though... I'm making some refried beans and cilantro rice.
The tacos will be topped with an avocado & mango salsa. Here's how you make it:
1 ripe mango, peeled/diced
1-2 ripe avocados, diced
1 bunch cilantro, chopped (use less if you're not a fan but we eat a LOT of cilantro here)
1 jalapeno, seeded & minced
1-2 limes, juiced (depends on how juicy - if one is enough, great)
salt to taste
mix the above together & set aside. Easy, no?
Other toppings will be shredded monterey jack cheese, tomatoes and sour cream. The chicken is boneless/skinless & sauteed & tossed with taco seasoning.
I'll be wrapping them in a combo of hard & soft shelled tortillas to see which we like better.
I'll post & let ya know.
Tuesday, February 1, 2011
Slow Cooker Pot Roast
This came from Family Circle Magazine this month. I didn't take a photo because, and let's be honest here, pot roast isn't ever pretty. It tastes amazing but it's not pretty. Okay, Annie might know how to make a pot roast pretty. But I don't. So no pic... just trust me - this is the goods.
Into the Crock Pot (in this order):
1 Beef Chuck Roast (3-4 #)
Salt & Pepper to taste
4-5 Carrots, peeled then cut into 3" lengths, then quarter
4-5 Parsnips, same as carrots
1 Onion, chopped
2 Rutabagas, peeled/chopped (I added this but it was GOOD)
1 14 oz can beef broth
1/2 cup red wine
1 bay leave
Pop the lid on and cook on LOW for 10 hours.
After 10 hours, remove the meat & veggies to a covered spot to keep warm (you can shred the meat a bit and get rid of any icky bits).
3 TB butter
3 TB flour
Mix together the flour/butter and whisk into the broth. Then pour into a saucepan and bring to a boil (whisk it lots to keep it from scorching). Serve over the meat & veggies.
This is sooooo not vegetarian but your house will smell like home and you'll be willing to pay the debt to karma for food this comforting. This felt like cooking from my dad & grandma and eating it felt like a big hug. I'm sure a therapist somewhere has something to say about that but I'll just slip into my glass of wine and be okay with that.
Into the Crock Pot (in this order):
1 Beef Chuck Roast (3-4 #)
Salt & Pepper to taste
4-5 Carrots, peeled then cut into 3" lengths, then quarter
4-5 Parsnips, same as carrots
1 Onion, chopped
2 Rutabagas, peeled/chopped (I added this but it was GOOD)
1 14 oz can beef broth
1/2 cup red wine
1 bay leave
Pop the lid on and cook on LOW for 10 hours.
After 10 hours, remove the meat & veggies to a covered spot to keep warm (you can shred the meat a bit and get rid of any icky bits).
3 TB butter
3 TB flour
Mix together the flour/butter and whisk into the broth. Then pour into a saucepan and bring to a boil (whisk it lots to keep it from scorching). Serve over the meat & veggies.
This is sooooo not vegetarian but your house will smell like home and you'll be willing to pay the debt to karma for food this comforting. This felt like cooking from my dad & grandma and eating it felt like a big hug. I'm sure a therapist somewhere has something to say about that but I'll just slip into my glass of wine and be okay with that.
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