Haha, it's been a year! I really like how this blog has worked out for me. It actually has become my own cookbook of tried and true, Andy-proof recipes. I have used the Shrimp Scampi recipe countless times; Andy begs for puttenesca; the balsamic glaze is still a favorite over fish and broccoli with lemon, yum.
Some of the recipes I've made exactly once since they are so time-consuming: Crusted Tuna and those delicious fishcakes.
I hope to add lots more successful (read: easy!) recipes in the months to come!
Wednesday, February 3, 2010
Monday, January 18, 2010
Creamy Lobster Stew
Ingredients:
2 onions, chopped
4 stalks celery, chopped
4 red bliss potatoes, chopped
the meant of 2 lobsters
8 oz Heavy Cream
2 cups vegetable stock
4 cups milk
S+P
Preparation:
Steam lobster in a large pot: fill pot with two inches of water, set in your lobsters and cook until bright red. We cut the tails off at one point and realized the meat was still raw and threw it back in, no harm done. The second time we took it out, some meat was still raw but cooked the rest of the way in the stew. (So, you'll be fine even though lobster is scary and ugly before it's cooked.)
While your lobster steams, saute your veggies in the vegetable stock with a dash of salt and pepper. Add meat of lobster, milk and heavy cream; season to taste with salt and pepper. There you go--nothing to it!
(Leftovers can be served as pie with puff pastry.)
2 onions, chopped
4 stalks celery, chopped
4 red bliss potatoes, chopped
the meant of 2 lobsters
8 oz Heavy Cream
2 cups vegetable stock
4 cups milk
S+P
Preparation:
Steam lobster in a large pot: fill pot with two inches of water, set in your lobsters and cook until bright red. We cut the tails off at one point and realized the meat was still raw and threw it back in, no harm done. The second time we took it out, some meat was still raw but cooked the rest of the way in the stew. (So, you'll be fine even though lobster is scary and ugly before it's cooked.)
While your lobster steams, saute your veggies in the vegetable stock with a dash of salt and pepper. Add meat of lobster, milk and heavy cream; season to taste with salt and pepper. There you go--nothing to it!
(Leftovers can be served as pie with puff pastry.)
Wednesday, January 13, 2010
One Pot Chicken Noodle Soup
Ingredients:
(Eyeball amounts)
Whole chicken
Leeks, sliced in rounds from stalk to leaf
Zucchini, sliced
Onion, sliced
Apples, sliced
(Carrots and celery can be added, too.)
Olive Oil
Tarragon
Water
Egg Noodles
S+P
Preparation:
Preheat oven to 375.
In a large pot, saute in oil your chicken innards and wings (cut from the whole bird) until golden brown.
Pop the rest of the chicken with some apple slices and drizzled with oil in the oven for an hour to roast (or until inner temperature reads 180).
Add veggies, tarragon, and apples to the large pot and saute with a little more olive oil until veggies are softened.
Add enough water to serve as broth for soup.
Salt and pepper to taste.
Boil the mix for almost an hour as the chicken roasts (you are making chicken stock!).
Once chicken is roasted, you can carve off pieces to add to the soup and boil your noodles. Keep the noodles separate from the soup, preparing enough for as many servings as you need. This way the noodles don't get mushy.
(Eyeball amounts)
Whole chicken
Leeks, sliced in rounds from stalk to leaf
Zucchini, sliced
Onion, sliced
Apples, sliced
(Carrots and celery can be added, too.)
Olive Oil
Tarragon
Water
Egg Noodles
S+P
Preparation:
Preheat oven to 375.
In a large pot, saute in oil your chicken innards and wings (cut from the whole bird) until golden brown.
Pop the rest of the chicken with some apple slices and drizzled with oil in the oven for an hour to roast (or until inner temperature reads 180).
Add veggies, tarragon, and apples to the large pot and saute with a little more olive oil until veggies are softened.
Add enough water to serve as broth for soup.
Salt and pepper to taste.
Boil the mix for almost an hour as the chicken roasts (you are making chicken stock!).
Once chicken is roasted, you can carve off pieces to add to the soup and boil your noodles. Keep the noodles separate from the soup, preparing enough for as many servings as you need. This way the noodles don't get mushy.
Tuesday, December 22, 2009
Tarragon Dressing
Dijon Mustard
Fresh Lemon juice
Fresh or dry tarragon
Shallots, minced
S&P
Prep
Mix until desired consistency.
Fresh Lemon juice
Fresh or dry tarragon
Shallots, minced
S&P
Prep
Mix until desired consistency.
Tuesday, December 15, 2009
Chicken Cacciatore
Ingredients:
4 boneless, skinless chicken breast halves, about 1 1/2 pounds
1 tablespoon olive oil
Coarse salt and ground pepper
1/4 cup white wine
shallots
1 pound mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/2 cherry tomatoes
1/4 teaspoon dried oregano
pasta or rice
Preparation:
Sear your seasoned breasts (or legs) in the hot oil over medium heat until golden on each side, about 5 minutes each. Remove chicken and set aside. Add white wine and dig up the bits of chicken left on the bottom, boil for 5 minutes with mushrooms and shallots (until soft) then add tomatoes and oregano and cook about 10 minutes, covered. Add the chicken back in with accumulated juices and cover with a lid. Cook until chicken is at 180 degrees. Serve over rice or pasta.
4 boneless, skinless chicken breast halves, about 1 1/2 pounds
1 tablespoon olive oil
Coarse salt and ground pepper
1/4 cup white wine
shallots
1 pound mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/2 cherry tomatoes
1/4 teaspoon dried oregano
pasta or rice
Preparation:
Sear your seasoned breasts (or legs) in the hot oil over medium heat until golden on each side, about 5 minutes each. Remove chicken and set aside. Add white wine and dig up the bits of chicken left on the bottom, boil for 5 minutes with mushrooms and shallots (until soft) then add tomatoes and oregano and cook about 10 minutes, covered. Add the chicken back in with accumulated juices and cover with a lid. Cook until chicken is at 180 degrees. Serve over rice or pasta.
Monday, December 7, 2009
Puttanesca Sauce
Ingredients:
2 tbl olive oil
1/4 cup shallot, chopped (or onions)
1/4 cup capers
1/4 olives, chopped
1/4 red wine
large can crushed tomatoes
red chili flakes to taste
S+P
meatballs, optional
Preparation:
Saute capers, olives and shallots in olive oil until shallots are tender over medium heat. Add pepper and red wine and reduce one minute. Add tomatoes and red chili flakes and boil until thick over medium-low heat(about 15 minutes). Add meatballs; I get the organic frozen kind at whole Foods and they thaw and heat while the sauce gets chunky.
Pour over pasta or stuffed peppers.
2 tbl olive oil
1/4 cup shallot, chopped (or onions)
1/4 cup capers
1/4 olives, chopped
1/4 red wine
large can crushed tomatoes
red chili flakes to taste
S+P
meatballs, optional
Preparation:
Saute capers, olives and shallots in olive oil until shallots are tender over medium heat. Add pepper and red wine and reduce one minute. Add tomatoes and red chili flakes and boil until thick over medium-low heat(about 15 minutes). Add meatballs; I get the organic frozen kind at whole Foods and they thaw and heat while the sauce gets chunky.
Pour over pasta or stuffed peppers.
Wednesday, November 11, 2009
Slow Cook Chili
Ingredients (all measurements to taste):
Cilantro, chopped
Jalapeno, finely chopped
Onion, chopped
Mushrooms, sliced
4 cloves (or more) of garlic, minced
Large can red kidney Beans
small can black beans, drained
small can pinto beans, drained
small can corn, drained
small can stewed diced tomatoes
Veggie stock to cover
Salt and Pepper
Preparation:
Combine all ingredients in a slow cooker. My slow cooker has 3 settings: warm, low and high. You'll have to know your machine to get it right but mine works great and hot enough on low. High boils everything, dries it all out, and presumably, will set the place on fire someday if I ever grow forgetful. So I set it to low through a 9 hour workday and switched to high when I got home to thicken the broth.
Cilantro, chopped
Jalapeno, finely chopped
Onion, chopped
Mushrooms, sliced
4 cloves (or more) of garlic, minced
Large can red kidney Beans
small can black beans, drained
small can pinto beans, drained
small can corn, drained
small can stewed diced tomatoes
Veggie stock to cover
Salt and Pepper
Preparation:
Combine all ingredients in a slow cooker. My slow cooker has 3 settings: warm, low and high. You'll have to know your machine to get it right but mine works great and hot enough on low. High boils everything, dries it all out, and presumably, will set the place on fire someday if I ever grow forgetful. So I set it to low through a 9 hour workday and switched to high when I got home to thicken the broth.
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