Monday, January 31, 2011
peanut chicken
brian put chicken breasts with peanut sauce in the convection oven for about 30 minutes. he liked it. simple.
Sunday, January 30, 2011
Cream of tomato soup
Used Will Gilson's recipe (without adding parmesan or basil) from the Muir Glen cookbook. Really good and easy!
Soft granola bars
Made the recipe from the green America's Test Kitchen healthy cookbook. It was a bit too sweet for Brian. Added cranberries, nuts, sesame seeds, and wheat germ.
Soft polenta with tomato-spinach ragout
From entertaining for a veggie planet, page 276-
very easy, brian really liked. would be good with mushrooms to make it heartier. used up the spinach from the farmshare. onions on top were delicious.
SOFT POLENTA WITH TOMATO-SPINACH RAGOUT
1.5 cups cornmeal
1 tsp salt, plus more to taste
3/4 cup grated Parm (or similar) cheese
4 tbsp olive oil
2 medium onions, thinly sliced
1 pint cherry tomatoes
5 garlic cloves, minced
10 oz. fresh spinach, stemmed
1 tbsp balsamic vinegar to start, then more to taste (I recall using more)
1. In a medium saucepan, combine cornmeal, 1 tsp salt, and 4.5 cups of water to boil, then reduce to medium-low heat. Whisk every few minutes for about 25 minutes or until thickened. Remove from heat and stir in cheese; season with salt and pepper.
2. Meanwhile, in large skillet, heat 2 tbsp olive oil over medium heat. Add onion and saute until they are brown around the edges, about 15 minutes. Transfer to plate.
3. Add remaining 2 tbsp of olive oil and cherry tomatoes to the skillet. Saute for 5 minutes, then add the garlic and half a cup of water. Cook for 5-10 minutes, or until the tomatoes begin to collapse. If they are not collapsing, crush them or pierce them with a fork. Add the spinach and cook, stirring until it wilts, about 2-3 minutes. Remove from heat, add balsamic vinegar, and season with salt & pepper.
4. Spoon the hot polenta onto plates, making a depression in each mound. Spoon spinach-tomato ragout into depression, then spoon onions on top (alternatively, mix onions back in with ragout first to reheat & then serve all together). Serve immediately.
very easy, brian really liked. would be good with mushrooms to make it heartier. used up the spinach from the farmshare. onions on top were delicious.
SOFT POLENTA WITH TOMATO-SPINACH RAGOUT
1.5 cups cornmeal
1 tsp salt, plus more to taste
3/4 cup grated Parm (or similar) cheese
4 tbsp olive oil
2 medium onions, thinly sliced
1 pint cherry tomatoes
5 garlic cloves, minced
10 oz. fresh spinach, stemmed
1 tbsp balsamic vinegar to start, then more to taste (I recall using more)
1. In a medium saucepan, combine cornmeal, 1 tsp salt, and 4.5 cups of water to boil, then reduce to medium-low heat. Whisk every few minutes for about 25 minutes or until thickened. Remove from heat and stir in cheese; season with salt and pepper.
2. Meanwhile, in large skillet, heat 2 tbsp olive oil over medium heat. Add onion and saute until they are brown around the edges, about 15 minutes. Transfer to plate.
3. Add remaining 2 tbsp of olive oil and cherry tomatoes to the skillet. Saute for 5 minutes, then add the garlic and half a cup of water. Cook for 5-10 minutes, or until the tomatoes begin to collapse. If they are not collapsing, crush them or pierce them with a fork. Add the spinach and cook, stirring until it wilts, about 2-3 minutes. Remove from heat, add balsamic vinegar, and season with salt & pepper.
4. Spoon the hot polenta onto plates, making a depression in each mound. Spoon spinach-tomato ragout into depression, then spoon onions on top (alternatively, mix onions back in with ragout first to reheat & then serve all together). Serve immediately.
Monday, January 24, 2011
Parsnip and ginger soup
Made a parsnip & carrot/ginger soup last night. from Deborah Madison's cookbook- Brian and I loved it- very simple. Broth was really easy too!
http://books.google.com/books?id=Ujfe46rgt8kC&pg=PT437&lpg=PT437&dq=deborah+madison+parsnip+soup&source=bl&ots=i-xGfYG5of&sig=kaCOmEeEnwcdemPYhfGsgIQ9U9o&hl=en&ei=GX09TeC3Jc6RgQftmLWdCA&sa=X&oi=book_result&ct=result&resnum=3&ved=0CCMQ6AEwAg#v=onepage&q&f=false
http://books.google.com/books?id=Ujfe46rgt8kC&pg=PT437&lpg=PT437&dq=deborah+madison+parsnip+soup&source=bl&ots=i-xGfYG5of&sig=kaCOmEeEnwcdemPYhfGsgIQ9U9o&hl=en&ei=GX09TeC3Jc6RgQftmLWdCA&sa=X&oi=book_result&ct=result&resnum=3&ved=0CCMQ6AEwAg#v=onepage&q&f=false
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