1 pound skinless chicken breasts, cut into strips or chunks
1/2 cup honey
2 tablespoons soy sauce
1/4 cup orange juice
2 Tablespoons fresh ginger, grated
2 cloves of garlic, minced
1/4 cup sesame seeds
Mix all ingredients together in a plastic bag or bowl. Marinate for at least 30 minutes. Thread chicken onto skewers (if using), and place on parchment or foil lined baking sheet. Sprinkle skewers with 1/2 sesames. Bake at 400 degrees for 7-10 minutes and then turn skewers or chicken pieces over and sprinkle with remaining sesame seeds. Cook for an additional 10 minutes, turning skewers or chicken pieces as needed, until chicken is cooked through.
CC CLUB INSTRUCTIONS: Thaw, place on skewers (optional), sprinkle with sesame seeds and bake at 400 degrees for 7-10 minutes and then turn skewers or chicken pieces over and sprinkle with remaining sesame seeds. Cook for an additional 10 minutes, turning skewers or chicken pieces as needed, until chicken is cooked through. Serve with Jasmine rice, provided.
Thursday, March 18, 2010
Tuesday, March 16, 2010
French Onion Soup
This soup is so flavorful. I altered the original recipe (below) for casserole club by using all beef broth (from beef bouillon) and a splash of balsamic vinaigrette to the end product. Some reviewers mentioned that it took longer to caramelize the onions, but I found it was pretty accurate. Just be sure to have the onions nice and brown before continuing to the next step. Enjoy!
Ingredients
1/4 cup (1/2 stick) butter
6 onions (about 3 pounds), sliced
6 garlic cloves sliced
1/2 cup dry white wine
3 cups canned low-salt chicken broth
3 cups canned beef broth
1 teaspoon Dijon mustard
4 sourdough bread slices, toasted
1 cup grated Swiss cheese
1/2 cup grated Parmesan
Directions
Melt butter in heavy large saucepan over medium heat. Add onions and garlic and saute until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.) Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.
Directions for Casserole Club
Defrost and either cook in cc dish or ladle into broilerproof bowls. Add toast and cheeses and broil until cheeses are melted.
Bon Appétit, May 1991 by Eleanor Moscatel: Sixth Arrondissement, Paris 1998-09-17 00:00:00.0
Ingredients
1/4 cup (1/2 stick) butter
6 onions (about 3 pounds), sliced
6 garlic cloves sliced
1/2 cup dry white wine
3 cups canned low-salt chicken broth
3 cups canned beef broth
1 teaspoon Dijon mustard
4 sourdough bread slices, toasted
1 cup grated Swiss cheese
1/2 cup grated Parmesan
Directions
Melt butter in heavy large saucepan over medium heat. Add onions and garlic and saute until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.) Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.
Directions for Casserole Club
Defrost and either cook in cc dish or ladle into broilerproof bowls. Add toast and cheeses and broil until cheeses are melted.
Bon Appétit, May 1991 by Eleanor Moscatel: Sixth Arrondissement, Paris 1998-09-17 00:00:00.0
Monday, March 15, 2010
Beef and Black Bean Stew
I found this recipe posted at my gym. It's low fat and high in fiber. It's really good, although, I haven't tried it pre-frozen, hopefully it will work out. Let me know!
cook time: 8 hours
1 medium onion, chopped
3/4 pound lean stewing beef
1 15 oz. can diced tomatoes
1 14 oz. can diced jalapenos (I couldn't find any that weren't really, really hot, so I used about a teaspoon of the hot ones)
1 15 oz. can reduced sodium black beans
1 tsp. ground cumin
2 tsp. chili powder
Preparation:
Coat bottom of crockpot with nonstick cooking spray. Place chopped onion in the pot, followed by beef, tomatoes, jalapenos and black beans. Add cumin and chili powder, and mix into the juices a little.
Cook on low for 8 hours. Serves 4
CC- defrost, add to crock pot, with beans (I drained and rinsed them first).
cook time: 8 hours
1 medium onion, chopped
3/4 pound lean stewing beef
1 15 oz. can diced tomatoes
1 14 oz. can diced jalapenos (I couldn't find any that weren't really, really hot, so I used about a teaspoon of the hot ones)
1 15 oz. can reduced sodium black beans
1 tsp. ground cumin
2 tsp. chili powder
Preparation:
Coat bottom of crockpot with nonstick cooking spray. Place chopped onion in the pot, followed by beef, tomatoes, jalapenos and black beans. Add cumin and chili powder, and mix into the juices a little.
Cook on low for 8 hours. Serves 4
CC- defrost, add to crock pot, with beans (I drained and rinsed them first).
Wednesday, March 3, 2010
Vegetable Curry (vegan)
From Cook’s Illustrated, changed slightly
Serves 4-6 as a main course
2 tablespoons sweet or mild curry powder
1 ½ teaspoons garam masala
¼ cup vegetable oil (divided)
2 medium onions, chopped fine (about 2 cups)
12 ounces red bliss potatoes, scrubbed and cut into ½-inch pieces (I used 1 lb)
3 medium garlic cloves, minced or pressed through garlic press
1 tablespoon finely grated fresh ginger
1 jalepeno pepper, minced (include seeds if you want more heat)
1 tablespoon tomato paste
½ medium head cauliflower, trimmed, cored, and cut into 1-inch florets
1 (14.5-ounce) can diced tomatoes, including liquid
1 ¼ cups water
1 (15-ounce) can chickpeas, drained and rinsed
table salt
1 cup frozen peas
¼ cup coconut milk
TAKE CARE NOT TO BURN! Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.
Heat 3 tablespoons oil in large pot over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.)
Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, pepper, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer.
Add tomatoes, water, chickpeas, and1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately. Serve with rice.
Serves 4-6 as a main course
2 tablespoons sweet or mild curry powder
1 ½ teaspoons garam masala
¼ cup vegetable oil (divided)
2 medium onions, chopped fine (about 2 cups)
12 ounces red bliss potatoes, scrubbed and cut into ½-inch pieces (I used 1 lb)
3 medium garlic cloves, minced or pressed through garlic press
1 tablespoon finely grated fresh ginger
1 jalepeno pepper, minced (include seeds if you want more heat)
1 tablespoon tomato paste
½ medium head cauliflower, trimmed, cored, and cut into 1-inch florets
1 (14.5-ounce) can diced tomatoes, including liquid
1 ¼ cups water
1 (15-ounce) can chickpeas, drained and rinsed
table salt
1 cup frozen peas
¼ cup coconut milk
TAKE CARE NOT TO BURN! Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.
Heat 3 tablespoons oil in large pot over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.)
Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, pepper, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer.
Add tomatoes, water, chickpeas, and1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately. Serve with rice.
Tuesday, March 2, 2010
Vegetarian Pastitsio
(contains dairy and eggs)
Sauce
1 1/2 cups cooked lentils (I'd use brown)
3 tablespoons olive oil
3 tablespoons butter
2 onions, finely chopped
1 large eggplant, chopped into small pieces (unpeeled)
1-2 garlic cloves, minced
1/2-1 teaspoon cinnamon
1/2-1 teaspoon oregano
salt and pepper, to taste
8 medium tomatoes, peeled and chopped or 1 (32 ounce) can chopped tomatoes
8 ounces tomato paste
Pasta
16 ounces pasta.
2 eggs
1 cup milk
½ cup grated parmesan
Bechamel Sauce
3 Tablespoons butter
4 tablespoons flour
3 cups warmed/heated milk
Pinch of nutmeg
½ cup grated parmesan (additional)
Prepare Sauce. Sauté onions, eggplant and garlic until golden, approximately 10-15 minutes. Add cinnamon, oregano and salt and pepper, mix. Add tomatoes, tomato paste and lentils. Reduce heat and simmer for at least 30 minutes.
Prepare Pasta. Boil/cook pasta, place in large bowl. Add butter and mix until melted. Add 2 well beat eggs and 1 cup milk. Mix in parmesan, until pasta is evenly coated.
Prepare Bechamel Sauce. Add flour to melted butter in saucepan, wisk until lightly browned. Slowly add the milk (1/2 cup at a time), while the sauce thickens. Season to taste with nutmeg.
Assemble dish.
In a 9x13 pan (or larger) oiled with olive oil, layer half of the pasta mixture, followed by all of the sauce, and then the remaining pasta mixture. Pour the béchamel sauce over the pasta dish and sprinkle ½ cup parmesan cheese over the top of the dish.
Bake at 350 for 35-45 minutes, until the top browns.
From Freezer: Thaw and reheat in oven at 350 degrees, 30-45 minutes, covered with aluminum foilMonday, March 1, 2010
Soy Ginger Salmon
I didn't do the rub. I just put all ingredients in a Zip Lock and froze. I was a little concerned that the fish would be too salty after being in the marinade for a while - but it wasn't! I also used about 1/2 c. of the marinade in our white rice (and cut the rice's water by 1/2 c. or so)and it added a really nice flavor.
Ingredients
* 1 pound salmon fillets
* 1/3 cup brown sugar, divided
* 2 teaspoons lemon pepper, divided
* 1 teaspoon garlic powder, divided
* 1/3 cup low sodium soy sauce
* 1 tablespoon olive oil
* 1 (1 inch) piece fresh ginger root, minced
* 1/3 cup orange juice
Directions
1. Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
2. Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
3. Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
4. Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
5. Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.
Ingredients
* 1 pound salmon fillets
* 1/3 cup brown sugar, divided
* 2 teaspoons lemon pepper, divided
* 1 teaspoon garlic powder, divided
* 1/3 cup low sodium soy sauce
* 1 tablespoon olive oil
* 1 (1 inch) piece fresh ginger root, minced
* 1/3 cup orange juice
Directions
1. Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
2. Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
3. Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
4. Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
5. Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.
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