Monday, March 31, 2008
Salt and Pepper
Trim ends from green beans and cut in half, if desired. Heat an inch of water and some salt in a skillet until boiling. Add green beans and cook until crisp-tender, about 5-7 minutes. Drain green beans and set aside.
Melt butter in skillet and add almonds. Toast almonds until they are golden brown, stirring frequently. Add garlic and saute for 1 minute, then add green beans. Add salt and pepper to taste.
1 tsp. Salt
1 Tbs. Sugar
2 Tbs. Shortening
1 Tbs. Yeast
1/4 cup warm water
3 cups flour
Dissolve yeast in warm water. In a small saucepan, scald milk and add to salt, sugar, and shortening in a mixing bowl. Let cool. Mix in dissolved yeast and flour. Let rise, then roll out on a greased pizza pan. Top with pizza sauce and desired toppings. Bake at 425 degrees for 15 minutes.
1 can (8 oz.) tomato sauce
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
Mix all ingredients together and spread on pizza dough.
Toppings: mozzerella cheese, pepperoni, ham, pineapple, olives, peppers, sausage, onions, mushrooms, anchovies (just kidding!!)
Hint: want to make BBQ chicken pizza? Spread on BBQ sauce instead of pizza sauce and top with cheese and cut up cooked chicken!
Hint: Want to make whole wheat dough? Instead of 3 cups AP flour, add 1 1/2 cups whole wheat flour and 1 1/2 cups AP flour!
1 can cream of chicken soup
1/2 cup chicken broth
1/4 cup mayonaise
Pour over broccoli and chicken.
Top with grated cheddar cheese. Bake at 375 degrees for 30 minutes, or until bubbly.
Sides: Blueberry muffins, jello
Prep Time: 10 minutes
Total Time: 50 minutes
Vegetable Oil, for baking sheet
8 slices white bread
1 Cup Buttermilk
1 tsp. Hot-pepper sauce
Salt and Pepper
3/4 Cup grated Parmesan Cheese
1 tsp. Dried Thyme
4 lbs. chicken parts (preferable legs, thighs, and wings), rinsed and patted dry
Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs.
In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a seperate bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
Place the chicken in the buttermilk mixture, turning to coat evenly. Working with on piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet, leaving enough space between them so that they crisp evenly all the way around.
Bake until chicken is golden brown, about 35 minutes.
Hint: Don't have buttermilk? Mix 1 Tbs. of vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes before using. Makes 1 cup.
Sides: Cole-slaw, cooked carrots
Shredded Cheddar Cheese
Taco toppings: black beans, sour cream, shredded lettuce, tomatoes, salsa, etc.
Brown the ground beef and mix with the taco seasoning according to packet directions.
To make the Tostada shells, fill a medium saucepan with vegetable oil; heat until hot. Put the tortilla on top of the pan, then with a plastic or wooden spoon, push the tortilla down in the middle and let it cook in the oil, creating a bowl, until golden brown. Remove with tongs and drain upside down on a paper towel. Note: Oil will splatter and possibly spill over - use caution!
To serve, fill tostada shell with meat, cheese and other toppings you desire.
Sides: Chips and salsa, corn, cornbread
1/2 C ricotta cheese
1/4 C pumpkin puree'
Sweetener and flavorings to taste
2 T flax seed meal (optional)
Preparation: This cooks on the stove. It goes fastest in a non-stick skillet.
Mix up the ricotta with water to thin it out - quite thin if you want to add flax seed meal, which thickens it a lot.
Add an egg and beat well (use a whisk) - you don't want a lot of strings of egg white.
Add the pumpkin and salt. Sweeten to taste and add cinnamon and nutmeg or whatever.
Stir while heating on medium heat. When it goes "grainy", that's the egg cooking. Stir in the flax seed meal at this point.
Possible additions: peanut butter, butter, nuts, you name it.
Prep time: 30 minutes
Total Time: 30 minutes
2 Pork Tenderpoins (1 1/2 lbs. each)
1 Tbs. Olive Oil
Salt and Pepper
1/4 Cup finely chopped Fresh Flat-Leaf Parsley
1 1/2 tsp. Minced Garlic
1 1/2 tsp. grated Orange Zest
Heat Broiler. Place 2 tenderloins on a baking sheet. Rub them with olive oil; sprinkle with salt and pepper.
Broil 7 minutes. Turn Tenderloins; continue broiling until browned and cooked through, about 7 minutes more (a meat thermometer inserted in the center should register 160 degrees). Let rest at least 5 minutes before slicing.
Make the orange-parsley topping: In a small bowl, stir together parsley, garlic, and orange zest. Season with salt and pepper. To serve, cut each tenderloin diagonally into thick slices, then sprinkle with the topping.
264 calores; 12.7 grams fat; 34 grams protein; 0.9 gram carbohydrates per serving
Optional Sides: Green beans, bread, Garlic Mashed Potatoes