Thursday, April 15, 2010
So I haven't been cooking up a storm lately - Allen is working a lot and I had a nasty infection that left me with not enough energy to cook. So it's been frozen pizza, canned chili and some yummy chicken quinoa soup from the freezer. I'm finally getting back to normal.
I thought this recipe sounded very interesting and similar to something I've had before. I was right - it was delicious! I did manage to kind of char the top under the broiler, but it was still tasty. Greysen ate well and my visiting mother-in-law even went back for seconds! I did use our heart-healthier options and cut up the chicken and artichoke smaller so that it was kid friendly.
Greek Chicken Pasta
2 c uncooked penne pasta (used whole grain)
1/4 c butter, cubed (used 3 Tbsp Earth Balance, 3 Tbsp flaxseed meal)
1 large onion, chopped
1/4 c all-purpose flour (used wheat flour)
1 can (14.5 oz) reduced-sodium chicken broth
3 c cubed rotisserie chicken
1 jar (7.5 oz) marinated quartered artichoke hearts, drained
1 c (4 oz) crumbled feta cheese
1/2 c chopped oil-packed sun-dried tomatoes
1/3 c sliced pitted Greek olives
2 Tbsp minced fresh parsley
Cook pasta according to package. Meanwhile, in a large ovenproof skillet (I didn't have one, so I used a skillet and transferred it to a corningware dish - probably could have done the stovetop cooking in that as well) - melt butter. Add onion; saute until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives. Drain pasta; stir into the pan. broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.
* Recipe from Taste of Home magazine Apr/May 2010
Thursday, April 15, 2010
Friday, April 9, 2010
Spring Garden Fritatta
Wednesday, April 7, 2010
The Spring Garden Fritatta was our choice this week for "kid's night." It was fun for Greysen to help with and it looked so delicious and colorful. We don't have the special fritatta pan so it became Spring Garden Scramble for us. We could have cut the recipe in half and made it in omelette form. This was fantastic!
Spring Garden Fritatta
6 eggs, beaten
1 Tbs. lemon zest
1/2 cup grated Parmigiano-Reggiano cheese
1/3 lb. fontina cheese, cut into 1/4-inch cubes
2 Tbs. finely chopped fresh flat-leaf parsley
3 Tbs. finely chopped fresh chives
1 1/2 tsp. kosher salt, plus more, to taste
1/4 tsp. freshly ground pepper, plus more, to taste
7 tsp. olive oil
3/4 cup diced yellow onion
1 Tbs. minced garlic
1 1/2 lb. zucchini, cut lengthwise into ribbons 1/8 inch thick (I did bite-size chunks to be kid-friendly)
1 cup peas
In a bowl, whisk together the eggs, lemon zest, Parmigiano-Reggiano, fontina, parsley, 2 Tbs. of the chives, the 1 1/2 tsp. salt and the 1/4 tsp. pepper; set aside. In the deep half of a frittata pan over medium heat, warm 2 tsp. of the olive oil. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook for 1 minute. Transfer the onion mixture to a small bowl. In the deep half of the frittata pan over medium-high heat, warm 2 tsp. of the olive oil. Add half of the zucchini and season with salt and pepper. Cook, stirring occasionally, until lightly browned and just tender, 6 to 7 minutes. Transfer to a separate bowl. Warm 2 tsp. of the olive oil in the pan and cook the remaining zucchini, stirring in the peas during the last minute of cooking. Return all the zucchini to the pan and add the onion mixture. Reduce the heat to medium and stir in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are almost set, 7 to 8 minutes. Meanwhile, in the shallow half of the frittata pan over medium-low heat, warm the remaining 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, about 7 minutes. Invert the frittata onto a plate and let stand for 5 minutes. Garnish with the remaining 1 Tbs. chives and serve. Serves 8.
* Recipe from Williams Sonoma.
The Spring Garden Fritatta was our choice this week for "kid's night." It was fun for Greysen to help with and it looked so delicious and colorful. We don't have the special fritatta pan so it became Spring Garden Scramble for us. We could have cut the recipe in half and made it in omelette form. This was fantastic!
Spring Garden Fritatta
6 eggs, beaten
1 Tbs. lemon zest
1/2 cup grated Parmigiano-Reggiano cheese
1/3 lb. fontina cheese, cut into 1/4-inch cubes
2 Tbs. finely chopped fresh flat-leaf parsley
3 Tbs. finely chopped fresh chives
1 1/2 tsp. kosher salt, plus more, to taste
1/4 tsp. freshly ground pepper, plus more, to taste
7 tsp. olive oil
3/4 cup diced yellow onion
1 Tbs. minced garlic
1 1/2 lb. zucchini, cut lengthwise into ribbons 1/8 inch thick (I did bite-size chunks to be kid-friendly)
1 cup peas
In a bowl, whisk together the eggs, lemon zest, Parmigiano-Reggiano, fontina, parsley, 2 Tbs. of the chives, the 1 1/2 tsp. salt and the 1/4 tsp. pepper; set aside. In the deep half of a frittata pan over medium heat, warm 2 tsp. of the olive oil. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook for 1 minute. Transfer the onion mixture to a small bowl. In the deep half of the frittata pan over medium-high heat, warm 2 tsp. of the olive oil. Add half of the zucchini and season with salt and pepper. Cook, stirring occasionally, until lightly browned and just tender, 6 to 7 minutes. Transfer to a separate bowl. Warm 2 tsp. of the olive oil in the pan and cook the remaining zucchini, stirring in the peas during the last minute of cooking. Return all the zucchini to the pan and add the onion mixture. Reduce the heat to medium and stir in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are almost set, 7 to 8 minutes. Meanwhile, in the shallow half of the frittata pan over medium-low heat, warm the remaining 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, about 7 minutes. Invert the frittata onto a plate and let stand for 5 minutes. Garnish with the remaining 1 Tbs. chives and serve. Serves 8.
* Recipe from Williams Sonoma.
Salmon Orzo Pilaf
Tuesday, April 6, 2010
Lots of leftovers and an out-of-town trip gave us a nice reprieve from cooking (and dishes). This dish was perfect for a busy day - very easy! And the best part was that everyone enjoyed it. Greysen liked the salmon "nuggets" and got some good veggies with the leek and pepper.
Salmon Orzo Pilaf
2 Tbsp olive oil
1 medium leek (white part only), rinsed well and chopped
1 medium red bell pepper, chopped (our red was rotten, so I used green - but red is better)
3/4 lb salmon fillet, skinned and cut into bite-size chunks
1.5 c orzo
3 c vegetable broth
1/2 c half and half
Salt and pepper to taste (I also added lemon-garlic seasoning)
Heat olive oil in pan over medium-high heat. Add leek and pepper. Cook, stirring, until pepper just begins to soften, about 3 minutes. Add salmon and cook, turning, until the fish cubes turn opaque on the outside, 2 to 3 minutes. Add orzo and cook, stirring, for 1 minute to coat with oil. Pour in broth. Bring to boil, reduce heat to low, cover, and cook until the pasta is tender, 10 to 12 minutes. Stir in the half and half. Season to taste. Simmer until hot, about 1 minute, and serve at once.
*Original recipe from Man in a Pan - but I've altered it a bit (was chicken broth and heavy cream)
Lots of leftovers and an out-of-town trip gave us a nice reprieve from cooking (and dishes). This dish was perfect for a busy day - very easy! And the best part was that everyone enjoyed it. Greysen liked the salmon "nuggets" and got some good veggies with the leek and pepper.
Salmon Orzo Pilaf
2 Tbsp olive oil
1 medium leek (white part only), rinsed well and chopped
1 medium red bell pepper, chopped (our red was rotten, so I used green - but red is better)
3/4 lb salmon fillet, skinned and cut into bite-size chunks
1.5 c orzo
3 c vegetable broth
1/2 c half and half
Salt and pepper to taste (I also added lemon-garlic seasoning)
Heat olive oil in pan over medium-high heat. Add leek and pepper. Cook, stirring, until pepper just begins to soften, about 3 minutes. Add salmon and cook, turning, until the fish cubes turn opaque on the outside, 2 to 3 minutes. Add orzo and cook, stirring, for 1 minute to coat with oil. Pour in broth. Bring to boil, reduce heat to low, cover, and cook until the pasta is tender, 10 to 12 minutes. Stir in the half and half. Season to taste. Simmer until hot, about 1 minute, and serve at once.
*Original recipe from Man in a Pan - but I've altered it a bit (was chicken broth and heavy cream)
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