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Saturday, January 14, 2012
Soup and Salad Dinner
Avocado and Edamame Salad and Tomato Soup with Goat Cheese. Yum!
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- Posted using BlogPress from my iPhone
Wednesday, December 7, 2011
Egg Drop Soup
Tonight we made Egg Drop Soup
. It was really quite tasty, and warmed us up on a cold night. We must've been eager to start eating, because we forgot to turn the stove off before we sat down, and once brought to a boil...leaving scrambled egg soup! It still tasted good, but looked weird. Lesson learned!
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. It was really quite tasty, and warmed us up on a cold night. We must've been eager to start eating, because we forgot to turn the stove off before we sat down, and once brought to a boil...leaving scrambled egg soup! It still tasted good, but looked weird. Lesson learned!
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Wednesday, November 16, 2011
Monday, November 7, 2011
Some things we've been cooking lately...
Individual Chicken Enchilada Stacks
(you can use any enchilada recipe, and just stack the tortillas and ingredients rather than rolling them up)
Salad with Roasted Portabellos and Goat Cheese
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Thursday, June 30, 2011
Week 94: Roasted Vegetable and Goat Cheese Pitas
Do you know what happens when you roast veggies? They become sweetly delicious? And when you pair it with some goat cheese? SWEET + SALTY = Match made in heaven.
I originally wanted to make my own pitas, but alas, I didn't have enough time for all that dough-rising business, so I bought some at the grocery store.
This was an easy and delicious meal, that was just was good leftover!
Year of Yum Rating: 4 STARS
INGREDIENTS
2 small zucchini, sliced
2 small yellow squashes, sliced
1 large portobella mushroom, stem removed and sliced
1/2 red onion, sliced thick
1 cup chopped broccoli florets
1 T olive oil
2 T balsamic vinegar
1/2 tsp salt
fresh crumbled goat cheese
whole wheat pitas
DIRECTIONS
Preheat oven to 425 and line a baking sheet with tin foil or parchment paper.
Scatter veggies over baking sheet and then drizzle olive oil and vinegar over all and toss well. Sprinkle with salt.
Roast for 20 minutes, stirring occasionally.
Meanwhile, heat pitas then slice and stuff each with 1/4 cup goat cheese. When veggies are done, stuff into pitas and eat warm.
I originally wanted to make my own pitas, but alas, I didn't have enough time for all that dough-rising business, so I bought some at the grocery store.
This was an easy and delicious meal, that was just was good leftover!
Year of Yum Rating: 4 STARS
INGREDIENTS
2 small zucchini, sliced
2 small yellow squashes, sliced
1 large portobella mushroom, stem removed and sliced
1/2 red onion, sliced thick
1 cup chopped broccoli florets
1 T olive oil
2 T balsamic vinegar
1/2 tsp salt
fresh crumbled goat cheese
whole wheat pitas
DIRECTIONS
Preheat oven to 425 and line a baking sheet with tin foil or parchment paper.
Scatter veggies over baking sheet and then drizzle olive oil and vinegar over all and toss well. Sprinkle with salt.
Roast for 20 minutes, stirring occasionally.
Meanwhile, heat pitas then slice and stuff each with 1/4 cup goat cheese. When veggies are done, stuff into pitas and eat warm.
Recipe courtesy of Eat, Live, Run
Week 93: Vegetarian Polenta Lasagna
I love that this vegetarian lasagna uses polenta instead of noodles. While it was a welcome change, the texture was a little mushy for my liking. I did love, however, that this recipe allowed me to use all of the veggies that I happened to have in my fridge.
Year of Yum Rating: 3 STARS
INGREDIENTS
4 cups low-sodium, fat free chicken broth
1 1/2 cups yellow cornmeal
About 3 cups assorted roasted vegetables, your choice, roughly chopped (I used whatever I randomly had in my fridge.)
1 28oz can crushed tomatoes
3-4 cloves minced garlic
pinch of oregano and crushed red pepper
1 cup shredded cheese, an Italian blend is good
DIRECTIONS
Bring the chicken broth to a boil and slowly add the cornmeal, stirring constantly. Reduce heat to medium and cook for about 5 minutes, stirring often. Line a 13x18 rimmed baking sheet with waxed paper, and spread the polenta in an even layer in the pan. Chill overnight.
Saute garlic in a bit of nonstick cooking spray over medium heat. Add crushed tomatoes and seasonings, bring to a boil, and simmer for about 10 minutes.
When ready to assemble, cut the polenta into squares. In a deep 8x8 or 9x9 baking dish, spread a thin layer of sauce, then create a layer of polenta squares. Top with half of the vegetables and some of the sauce, and 1/3 of the cheese. Repeat with another layer of polenta squares, the remaining vegetables, and some sauce, and another 1/3 of the cheese. Finish with a third layer of polenta, and the remaining sauce. Cover with foil and bake at 400 for about 15 minutes. Remove foil, sprinkle with remaining cheese, and bake for another 10 minutes or until bubble. Cool for about 10 minutes before slicing. Makes 4 servings.
Year of Yum Rating: 3 STARS
INGREDIENTS
4 cups low-sodium, fat free chicken broth
1 1/2 cups yellow cornmeal
About 3 cups assorted roasted vegetables, your choice, roughly chopped (I used whatever I randomly had in my fridge.)
1 28oz can crushed tomatoes
3-4 cloves minced garlic
pinch of oregano and crushed red pepper
1 cup shredded cheese, an Italian blend is good
DIRECTIONS
Bring the chicken broth to a boil and slowly add the cornmeal, stirring constantly. Reduce heat to medium and cook for about 5 minutes, stirring often. Line a 13x18 rimmed baking sheet with waxed paper, and spread the polenta in an even layer in the pan. Chill overnight.
Saute garlic in a bit of nonstick cooking spray over medium heat. Add crushed tomatoes and seasonings, bring to a boil, and simmer for about 10 minutes.
When ready to assemble, cut the polenta into squares. In a deep 8x8 or 9x9 baking dish, spread a thin layer of sauce, then create a layer of polenta squares. Top with half of the vegetables and some of the sauce, and 1/3 of the cheese. Repeat with another layer of polenta squares, the remaining vegetables, and some sauce, and another 1/3 of the cheese. Finish with a third layer of polenta, and the remaining sauce. Cover with foil and bake at 400 for about 15 minutes. Remove foil, sprinkle with remaining cheese, and bake for another 10 minutes or until bubble. Cool for about 10 minutes before slicing. Makes 4 servings.
Recipe courtesy of Cara's Cravings
Week 92: BBQ Chicken and Pineapple Quesadilla
I love cooking things on the grill. It just gives everything better flavor, right? Pioneer woman got it right when she paired barbequed chicken with sweet grilled pineapple.
Year of Yum Rating: 4 1/2 STARS
INGREDIENTS
■8 whole Flour Tortillas
■Butter Or Margarine
■2 cups Grilled Pineapple, Sliced
■3 whole Boneless, Skinless Chicken Breasts
■Salt And Pepper, to taste
■3 cups Monterey Jack Cheese, Grated
■1 whole Jalapeno, Sliced
■Cilantro
■3 Tablespoons Barbecue Sauce
DIRECTIONS
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Year of Yum Rating: 4 1/2 STARS
INGREDIENTS
■8 whole Flour Tortillas
■Butter Or Margarine
■2 cups Grilled Pineapple, Sliced
■3 whole Boneless, Skinless Chicken Breasts
■Salt And Pepper, to taste
■3 cups Monterey Jack Cheese, Grated
■1 whole Jalapeno, Sliced
■Cilantro
■3 Tablespoons Barbecue Sauce
DIRECTIONS
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Recipe courtesy of Pioneer Woman
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