Monday, March 22, 2010
This is a wonderful and not terrbily complicated meal. The Salmon with Honey-Ginger Glaze and the Maple Syrup Brussels Sprouts were the perfect combination. I'm not as sure that the Rice Pilaf worked with these dishes, but it was still good. Everyone enjoyed. Greysen ate three helpings of the rice pilaf along with a little bit of the salmon and brussels sprouts.
Salmon with Honey-Ginger Glaze
4 four-oz salmon steaks
1/2 Tbsp peeled, finely grated fresh ginger
1 garlic clove, minced
1/2 tsp red pepper flakes
1 Tbsp soy sauce
1 Tbsp lime juice
1/4 c honey
salt
In a small bowl, combine the ginger, garlic, red pepper flakes, soy sauce and lime juice. Stir in the honey and season with salt. (will keep, tightly covered, in the fridge for up to 2 days) * Recipe from Get Saucy.
In a little vegetable oil, fry the salmon steaks on low until a little pink in the middle. Add glaze and take off heat. Serve.
Rice Pilaf
1 cup brown rice
1/2 stick butter
1 8oz can sliced mushrooms, drained
2 small onions, chopped
2 cans beef boullion or consomme (we used 2+ cups vegetable broth that we had on hand)
In a large casserole dish bake at 350F uncovered for 1 hour (or more as needed to fully cook rice).
*this is my family's recipe that I've altered a bit (using brown rice, Earth Balance oil butter, and vegetable broth)
Shredded Brussels Sprouts
12 oz brussels sprouts
1 Tbsp oil
2 Tbsp real maple syrup
Cut sprouts into thin ribbons (by first removing the core) or cut into quarters or eighths, depending on the size of sprout. Put them and 1 Tbsp in pan. Add salt and pepper to taste. Cook for 2 minutes. Stir in maple sytrup and saute until crisp-tender. Serves 4.
*Recipe from Dinner Solutions in Parents magazine, April 2010.
Tuesday, March 23, 2010
Monday, March 22, 2010
Burgers and Polenta
Sunday, March 21, 2010
We had Allen's somewhat secretive Burgers - but I finally learned the ingredients! We had them with polenta and pickles. We used Earthgrains whole wheat thin burger buns - I think they're new - but they're wonderful. We didn't, but we thought they'd be excellent toasted. We also topped our burgers with muenster cheese. Allen and I that it was a fun and delicious meal, but our picky boy wouldn't eat anything but the polenta!
Allen's Best Burgers
1 lb lean burger
He puts a little of each of the following in our Magic Bullet: olive oil, dash of worchestershire sauce, oregano, basil, rosemary, salt & pepper, Lawry's salt
Mixed it with the burger and made patties. YUM!
Homemade Polenta
3 cups water
1 cup cornmeal
1 teaspoon salt
¼ cup fresh Parmesan cheese
we also like to add Sale Roma (an Italian spice that's not too easy to find in the US)
Bring 3 cups water to a boil in a saucepan. Slowly pour in a continuous stream of cornmeal, stirring constantly. Add the salt. Reduce the heat to low and cook uncovered, stirring occasionally, until the polenta begins to pull away from the sides of the pan, about 20 minutes. Shut off the heat and stir in cheese. Working quickly, grease 13x9x2 with olive oil and pour in cornmeal mixture, spreading it out over the whole surface. Let the polenta set and cool for at least 1 hour. When the polenta has cooled completely, cut into squares. Oil both sides and arrange them on a baking sheet, leaving space around each one so that the edges can crisp. Broil on the top rack in the oven for 15 minutes, or until browned.
We had Allen's somewhat secretive Burgers - but I finally learned the ingredients! We had them with polenta and pickles. We used Earthgrains whole wheat thin burger buns - I think they're new - but they're wonderful. We didn't, but we thought they'd be excellent toasted. We also topped our burgers with muenster cheese. Allen and I that it was a fun and delicious meal, but our picky boy wouldn't eat anything but the polenta!
Allen's Best Burgers
1 lb lean burger
He puts a little of each of the following in our Magic Bullet: olive oil, dash of worchestershire sauce, oregano, basil, rosemary, salt & pepper, Lawry's salt
Mixed it with the burger and made patties. YUM!
Homemade Polenta
3 cups water
1 cup cornmeal
1 teaspoon salt
¼ cup fresh Parmesan cheese
we also like to add Sale Roma (an Italian spice that's not too easy to find in the US)
Bring 3 cups water to a boil in a saucepan. Slowly pour in a continuous stream of cornmeal, stirring constantly. Add the salt. Reduce the heat to low and cook uncovered, stirring occasionally, until the polenta begins to pull away from the sides of the pan, about 20 minutes. Shut off the heat and stir in cheese. Working quickly, grease 13x9x2 with olive oil and pour in cornmeal mixture, spreading it out over the whole surface. Let the polenta set and cool for at least 1 hour. When the polenta has cooled completely, cut into squares. Oil both sides and arrange them on a baking sheet, leaving space around each one so that the edges can crisp. Broil on the top rack in the oven for 15 minutes, or until browned.
Sunday, March 21, 2010
Chicken Tikka Masala
Saturday, March 20, 2010
We made Indian! We tried to make Rogan Josh 4-5 years ago - that was our last attempt. Although we had to buy a lot of new spices, this tikka masala was not terribly difficult. And it was DELICIOUS. Our toddler, Greysen, loved it and the garlic naan (from Trader Joe's) that we served with it.
Chicken Tikka Masala
1 cup plain low-fat yogurt
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1.5 teaspoons ground cumin
1.5 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
Salt and freshly ground pepper
2.5 pounds skinless, boneless chicken thighs, fat trimmed
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon vegetable oil
1/4 cup blanched whole almonds (I used 1/4 cup almond meal)
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1.5 tablespoons garam masala
1.5 teaspoons pure chile powder
1/2 teaspoon cayenne pepper
One 35-ounce can peeled tomatoes, finely chopped, juices reserved
Pinch of sugar
1 cup heavy cream
In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper. Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces. (I skipped the following portion and just used ¼ cup almond meal) Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve. The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving. Steamed basmati rice, rice pilaf or warm naan. *Recipe from Grace Parisi on FoodandWine.com.
We made Indian! We tried to make Rogan Josh 4-5 years ago - that was our last attempt. Although we had to buy a lot of new spices, this tikka masala was not terribly difficult. And it was DELICIOUS. Our toddler, Greysen, loved it and the garlic naan (from Trader Joe's) that we served with it.
Chicken Tikka Masala
1 cup plain low-fat yogurt
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1.5 teaspoons ground cumin
1.5 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
Salt and freshly ground pepper
2.5 pounds skinless, boneless chicken thighs, fat trimmed
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon vegetable oil
1/4 cup blanched whole almonds (I used 1/4 cup almond meal)
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1.5 tablespoons garam masala
1.5 teaspoons pure chile powder
1/2 teaspoon cayenne pepper
One 35-ounce can peeled tomatoes, finely chopped, juices reserved
Pinch of sugar
1 cup heavy cream
In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper. Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces. (I skipped the following portion and just used ¼ cup almond meal) Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve. The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving. Steamed basmati rice, rice pilaf or warm naan. *Recipe from Grace Parisi on FoodandWine.com.
Subscribe to:
Posts (Atom)