June 18, 2008

Not Quite General Tso's Chicken

While my first attempt at a slimmed down General Tso's Chicken didn't turn out completely as I had hoped, and wasn't quite what General Tso's Chicken should be, it did turn out to be quite lovely! It had a very spicy element along with a little sweet. It was good and I would make this again, but I'm going to have to experiment a little more. For now I'll share this with you, because really if you like a little sweet an spicy then this is the dish for you!

What You'll Need:
1 tablespoons of sesame oil
3-4 scallions, chopped (both white and green parts), Plus additional scallions cut into strips for garnishing
2 tablespoons of fresh ginger, finely chopped
1 large green chili pepper, seeded and cut into thin strips
1 teaspoon of crushed red pepper flakes
1/2 cup of soy sauce
1/2 cup of rice vinegar
A pinch of sea salt
1/3 cup of honey
2 cups of chicken broth
1/2 cup corn starch
Extra virgin olive oil
3-4 boneless skinless chicken breasts, cut into chunks
2-3 cups of steamed broccoli
Cooked brown rice (Note: Brown rice takes about an hour to cook so keep this in mind. The dish itself takes about 30-35 minutes from start to finish.)

In a medium sized pot over medium heat sauté scallions, ginger, chili pepper and crushed red pepper flakes until onion is wilted and tender. Stir occasionally to keep from burning.

When onion is tender add soy sauce, rice vinegar, sea salt, honey and 1 cup of chicken broth and bring to a boil. Stir together remaining chicken broth with 1/3 cup of corn starch until smooth and add to the pot. Stir sauce until thickened (this usually takes a minute or two) and remove from heat.

Let sauce cool for a minute and then strain into a bowl. Set aside.

While the sauce is cooking, in a large skillet with a little extra virgin olive oil sauté chicken until browned and done through. Once cooked add strained sauce and cook for a minute or two to let the flavors meld.

While the chicken is cooking steam broccoli and the strips of green onion until tender. (Note: I usually do this in the microwave by putting a few tablespoon of water in the bottom of a glass bowl and then putting the vegetables on top. It takes about 2-3 minutes in my microwave.)

To assemble place a cup of rice on a plate and then top with the chicken/sauce mixture. Top with the steamed scallions and broccoli. Serve immediately.

How easy and delicious is that?

Notes: You could do this with shrimp or beef instead. Or if you wanted an entirely vegetarian dish you could use vegetable broth instead of chicken broth and mushrooms or tofu instead of meat. If you wanted to make it vegan you'd have to find a substitute for the honey. Agave nectar might work, but I'd have to play around with that to be sure.

Posted by Dianne at 8:58 AM | Comments (8) | TrackBack

May 8, 2008

Spinach Gruyère Quiche

I love quiche and lately I've been wanting to make one, so when I had some left over pie dough I decided this was the perfect way to put it to use! Quiches are simple and delicious for breakfast, lunch or dinner! This one utilizes some fresh spinach, which just happens to be in season right now, and pairs it with some Gruyère and just a hint of Monterrey Jack. The Gruyère provides the saltiness and the Monterrey Jack gives it a smooth undertone. It's just perfect when you're really in the mood for quiche.

What You'll Need:
1 pie crust (Note: You can use homemade or store bought.) 2 cups of baby spinach, julienned
1 small onion, chopped
1 to 1/2 cups of Gruyère, shredded
1/4 to 1/2 cup of Monterrey Jack, shredded
Freshly ground black pepper
A very small pinch of sea salt (Note: Gruyère can be salty so be careful with adding additional salt. If you do choose to add some I wouldn't add more than 1/8 to 1/4 of a teaspoon at most.)
8-10 eggs (Note: This depends on the size of your eggs. If you eggs are larger you'll most likely need 8, if they are smaller then 10. There is no wrong answer with a quiche so do what feels right to you.)

Preheat oven to 400 F.

If you are using a homemade pie crust then roll it out and place it into a pie plate. If you're using a store bought crust it's either in a pre-made tin or it's already rolled out. If it's the rolled out version place it in a pie plate as well. Once your crust is in the pan, whether it is put there by you or already purchased that way, set it aside. Also make sure it is thawed if it was frozen.

In a large bowl toss together spinach, onion, cheeses, black pepper and sea salt if needed. Add eggs and stir to mix. Pour the egg/vegetable mixture into your pie shell. Bake for 30-40 minutes until quiche is done through and slightly golden.

Seriously how easy is that?

Notes: You can use any type of veggie or cheese that you like. If you wanted to make this gluten-free you could leave the crust out and simply bake the egg mixture in the pie dish without it, which would give you more of a fritatta, but it's the same in principle.

Posted by Dianne at 10:20 AM | Comments (9) | TrackBack

April 18, 2008

The Best Slow Cooker Pot Roast You'll Ever Eat

Pot Roast is one of, if not the, quintessential comfort food of all time. When you cook a pot roast in a slow cooker you end up with a tender, moist roast that literally falls apart. You can cook it alone and make some mashed potatoes and a side salad to accompany the meal, or you can throw in some cut up potatoes, carrots, parsnips, etc to make a wonderful one dish meal.

Any way you make it, this is bound to become a family favorite! And the best part is this is simple and easy to throw on in the morning and have a hot, hearty dinner ready for the evening. Pot roast isn't just for Sunday dinner anymore!

What You'll Need:
1 roast (Note: You can chose shoulder, rump, whatever you like.)
Water
Sea salt
Black pepper

Place roast in the bottom of you slow cooker and cover with water until just covered. Add a very generous pinch of sea salt and a lot of freshly ground black pepper and believe it or not that's it!

Now for cooking. You can do it one of two ways. You can cook it on high for 5-6 hours or you can cook it on low all day long. You'll know it's done when you stick the roast with a fork and it sort of shreds.

Once the pot roast is cooked remove it from the slow cooker and let it sit for 5-10 minutes before slicing. I usually let it rest on a cutting board or in a glass dish. When you start to slice the roast it will normally just sort of fall apart. Once in a blue moon you may get a roast that does not, but it's very rare. 9.9 times out of 10 when a roast is cooked like this it just falls apart and is very tender.

If you want to add in vegetables then layer them on the bottom of the slow cooker and then lay the roast on top. After that follow the same directions as above.

If you want you can make gravy with the broth that forms from the cooking of the roast by taking 2 cups of the broth and placing them in a stock pot. Take about 1/4 a cup of broth and mix with 1-2 tablespoons of flour until smooth and add to the pot. Stir the broth/flour mixture in to mix and then cook over medium heat until mixture thickens. There is no need to add salt or pepper as the broth already has both. You can also reserve the left over broth for soup.

Notes: If you want you can add in a sliced onion on top of the meat or throw in 6-8 garlic cloves, but it's not necessary unless you just want to. The salt and pepper bring out wonderful aspects of the meat itself. You could also add in some rosemary and/or thyme.

Posted by Dianne at 7:24 AM | Comments (4) | TrackBack

April 14, 2008

Creamy Vegetable and Chicken Pasta

Alexis and Jamison could eat spaghetti every night of the week if I let them, but I get bored with just plain old spaghetti so I often shift things around and make a pasta topper out of fresh tomatoes and veggies all while changing the herbs an things to make it different every time. This is one of those creations.

This pasta topper is healthy and creamy with just the right punch of herbs and flavors. The fresh tomatoes give it a wonderful depth of flavor and it's a quick easy meal that comes together in no time! Pair it with a tossed salad and you've got a delicious dinner that will break the same old pasta blues!

What You'll Need:
2 cups of cooked pasta of your choice (Note: I used corn spaghetti since I made Jamison spaghetti at the same time and of course his has to be gluten free.)
Extra virgin olive oil
2 cups of cherry or grape tomatoes, cut in two
1 small onion, chopped
2-3 cloves of garlic, minced
1 teaspoon of dried oregano
1 teaspoon of dried thyme
A pinch of sea salt
Freshly ground black pepper
1 cup of California style frozen vegetables
2 cups of cooked chicken, cut or torn into bite sized pieces (Note: A rotisserie chicken would be perfect for this dish.)
1 cup of baby spinach, chopped
1 tablespoon of corn starch or flour (Note: If you use corn starch and pair it with a corn or soy pasta this dish is gluten free. I used flour this go around since Jamison wasn't eating the dish.)
3/4 a cup of water
Parmesan cheese to top (Note: About an ounce per person.)

In a large skillet sauté tomatoes, onion and garlic with oregano, thyme, sea salt and pepper in a little extra virgin olive oil until onions are tender. Add frozen vegetables, chicken and spinach and cook until the vegetables are thawed. Next stir in flour and water and cook until the mixture thickens. Serve over pasta noodles and top with some shredded Parmesan cheese.

Makes two good sized dinner sized portions or three smaller sized portions.

Notes: You can add in type of veggies that you like. I like to add mushrooms to the mix. You can also mix and match the herbs of your choice.

Posted by Dianne at 9:06 AM | Comments (2) | TrackBack

April 2, 2008

Mushroom and Tortelloni Salad

I love a good pasta salad. The mix of pasta, vegetables, olive oil, vinegar and cheese just melds so perfectly together and makes a wonderful all in one meal!

Pasta salads are a good pot luck dish or even make a good addition to a picnic. You can mix and match ingredients and you always end up with a hearty, satisfying dish that can be changed the tiniest bit or drastically depending on what you're in the mood for, all while giving you a familiar, yet different experience. It's an extremely versatile alternative to your common salad. What's not to like about that?

What You'll Need:
1 - 8 ounce package of Barilla Ricotta and Spinach Tortelloni or equivalent product, cooked according to package directions and cooled (Note: If you want to cool it quickly you can simply rinse it in cool water.)
1 package of button mushrooms, sliced
Extra virgin olive oil
1 bell pepper, chopped
5 scallions, chopped
1 small can of black olives, drained
1/4 cup balsamic vinegar
1/3 cup of extra virgin olive oil
A pinch of sea salt
Freshly ground black pepper
1 teaspoon of dried oregano
1/2 cup of Parmesan cheese, shredded

Cook tortelloni according to package directions, drain and let cool.

Slice mushrooms and sauté in a little bit of extra virgin olive oil until mushrooms are tender. Let mushrooms cool to room temperature.

In a large bowl toss together vegetables and olives to mix. Add tortelloni and toss to incorporate. Set aside.

In a glass canning jar with a lid shake together vinegar, olive oil, sea salt, black pepper and oregano until completely incorporated. (Note: You can also do this in a glass bowl with a whisk, but the jar method is much easier.) Pour over the vegetable/tortelloni mixture and toss to coat.

At this point you can do one of two things. You can refrigerate the salad for an hour or two, sprinkle with Parmesan and then serve. Or you can just sprinkle with Parmesan and serve at room temperature. Most pasta salads don't store well due to the vinegar content breaking down the vegetables and are best eaten when made or within a couple of hours there after.

Notes: You can add in other veggies if you like. Cucumbers are a wonderful addition to pasta salads, as are peas and corn.

Posted by Dianne at 7:38 AM | Comments (6) | TrackBack

February 26, 2008

Seasoned Mushroom and Pearl Onion Chicken with Brown Rice

Who says eating healthily has to be boring? You can take your basic chicken breast and spice it up with a little seasoning, pair it with some veggies and brown rice and you've turned it into a scrumptious meal! On top of that it can be done quickly and easily. What's better on a weeknight for dinner?

What You'll Need:
Extra virgin olive oil
2 boneless, skinless chicken breasts
1 small package of button mushrooms
1 - 1 1/2 cups of small pearl onions (Note: I used fresh pearl onions for this.)
Seasoning Mix (Note: I used Kirkland Signature Organic No-Salt Seasoning, which I got at Costco. It is a dried mix of onion, garlic, carrot, black pepper, red bell pepper, tomato, orange peel, parsley, bay leaves, thyme, basil, celery, lemon peel, oregano, savory, mustard seed, cumin, margoram, coriander, cayenne pepper, citric acid and rosemary, but what ever kind of seasoning you like works.)
2 cups of cooked brown rice

Preheat oven to 375 F.

In a making dish coat each chicken breast, onions and mushrooms with a little olive oil. (Note: You just want a thin coat. A few teaspoons per breast at most.) Sprinkle seasoning over mixture and toss to coat. Bake for 35-45 minutes until chicken is done through. Serve chicken, mushrooms and onions over cooked brown rice.

Makes two servings.

Notes: You could use other veggies if you like. It's all a matter of taste. The seasoning I used has enough flavor that salt isn't necessary, but if the one you use doesn't then add a pinch of sea salt and even some black pepper to the mix as well.

P.S. It's Tuesday and you know that that means...Tuesdays with Dorie! This week's recipe was Pecan Sour Cream Biscuits and was chosen by Ashley of eat me, delicious. I sat out this week's recipe due to having way too much going on last week, but don't forget to pop over and see what everyone else baked up!

Posted by Dianne at 7:17 AM | Comments (2) | TrackBack

February 20, 2008

Mexican Chicken Stack-up

Mexican food is one of my all time favorites, but as you know it can be very heavy and fat laden. It doesn't have to be though. This "Stack-up" is the perfect substitution for nachos. By layering your ingredients the flavors all meld together and the end result is light, yet satisfying, all while being full of protein, vitamins and good fats. What's not to like about that?

What You'll Need Per Person:
1 cup of beans (Note: I used black beans, but you can use red beans, pinto beans or a mixture if you like.)
1 boneless, skinless chicken breast, cooked in Mexican spices (See instructions and ingredients below.)
Extra virgin olive oil
1/4 an onion, chopped
1 ounce of light or fat free cheddar
1/2 an avocado, sliced
1-2 tablespoons of light sour cream

Heat beans in a small pot.

While the beans are cooking cut chicken into strips or chunks and place in a skillet. Cover with chicken with water. Add 1 tablespoon of parika, 1 tablespoon of chili powder, 1 teaspoon of garlic powder, 1 pinch of cayenne pepper, a pinch of sea salt, 1 teaspoon of black pepper and 1 tablespoon of cumin to the water. Give a quick stir. Put pan on the stove and bring to a boil. Cook until water evaporates.

While the chicken and beans are cooking sauté onions in a little extra virgin olive oil until caramelized.

Now on to assembly...The first layer is the beans and the second layer is the chicken.

Next add the onions.

On top of the onions place the cheese and let it melt a bit and then top with avocado.

And finally top with sour cream and serve immediately.

Notes: You could use steak or shrimp instead of chicken or if you wanted to go completely veggie you could sauté some mushrooms and use that instead. Portabella mushrooms would work really well, but any mushrooms will do. Also you can sauté some bell pepper with the onion is you like.

Posted by Dianne at 7:46 AM | Comments (0) | TrackBack

January 31, 2008

Balsamic Steak with Feta and Thyme Sweet Potato Medallions

Balsamic vinegar and feta go very well together, but who is going to eat feta simply with a little balsamic vinegar? By marinating a steak in some balsamic vinegar and topping it with feta, you've got a wonderful taste combination. Pair the steak with some Thyme Sweet Potato Medallions (which go together well in flavor too!) along with some baked or steamed asparagus and you've got a healthy, filling meal in no time!

What You'll Need for the Thyme Sweet Potato Medallions Per Person:
Extra virgin olive oil
1 medium to large sweet potato, cut into rounds
3-4 sprigs of fresh thyme or 1 teaspoon of dried thyme

Preheat oven to 375 F.

Add a little extra virgin olive oil to the bottom of a baking dish and spread around to coat. (Note: you only need a few teaspoons to a tablespoon max. Use a basting brush to spread it around on the surface of the dish.) Layer sweet potatoes into the dish and sprinkle with thyme. Bake for 35-40 minutes or until sweet potatoes are tender.

Notes: Depending on how many potatoes you are cooking this may take more or less time. Keep an eye on them. You could leave off the thyme if you aren't a fan and simply top them with a little sea salt and black pepper OR you could even just sprinkle with a little nutmeg and/or cinnamon. It you go with the nutmeg and/or cinnamon route don't think you need to add any sugar. Contrary to popular belief though sweet potatoes really don't need any sugar added, they are naturally sweet all on their own!

What You'll Need for the Balsamic Steak with Feta Per Person:
1 single serving type steak of your choice (Note: An appropriate sized serving of meat is roughly the size of a deck of cards or your palm.)
1/3 cup of balsamic vinegar
1 tablespoon of extra virgin olive oil
Freshly ground black pepper
Sea salt
1 ounce of feta cheese (Note: I used fat free feta, but you can use whatever type you like.)

In a bowl cover the steak with the balsamic vinegar, olive oil and sprinkle with salt and pepper. Let sit for at least 30 minutes, turning the steak occasionally in order to coat evenly.

When you are ready to cook the steak the cooking method is up to you. You can remove it from the marinating solution and pan sear or "fry" it until it's done to your likeness, you can grill it or you can even bake it. I chose the pan searing method and I prefer my steaks medium so it took about 3-5 minutes in a very warm skillet.

Once the steak is cooked top with feta while the steak is still hot and serve immediately.

Notes: You could use goat cheese instead of feta if you wanted, because what's not better with a little goat cheese! ;o) Also the balsamic vinegar caramelizes as you cook it so it gives the outside of the steak a beautiful dark chocolate color.

Posted by Dianne at 8:05 AM | Comments (0) | TrackBack

October 9, 2007

Old Bay Roasted Chicken

Chicken, chicken, chicken! It's been a chickeny few days around here at Dianne's Dishes. I had chicken in the freezer that needed to be used so there's been a whole lot of chicken! It's fall clean out time of the freezer! You've heard of spring cleaning? Well I like to do it in the Fall too! ;o)

Old Bay Roasted Chicken is chicken with a kick! My sister, who isn't a fan of Old Bay seasoning, even enjoyed this when we had it for dinner last night! It's another simple go to dish that you just roast and go! Pair with rice or potatoes and a side salad and you've got a nice healthy meal!

What You'll Need:
1 whole chicken
Extra virgin olive oil
Old Bay seasoning

Preheat oven to 375 F.

Wash and dry the chicken. Brush with extra virgin olive oil and coat with Old Bay seasoning. Be sure to sprinkle Old Bay into the cavity of the chicken too.

Bake for 2 hours or until chicken sticks to 180 F. Let sit for 10 minutes before cutting and serving.

Notes: Old Bay has a bit of a kick to it so if you've never tried it be aware. If you remove the "crust" that the Old Bay forms it removes some of the heat. But if you like things hot then the more the better! :o)

Posted by Dianne at 8:33 AM | Comments (0) | TrackBack

October 5, 2007

Chicken, Artichoke and Spinach Pizza

Every couple of weeks we have pizza night. Jamison and Alexis always have the same thing and don't deviate from their norm. Tomato sauce, pepperoni, ground beef and rice milk mozzarella cheese for Jamison, while Alexis likes tomato sauce, Parmesan, black olives and fresh mozzarella. I on the other hand rarely eat the same pizza twice in a row. I'm always coming up with new variations and this variation is scrumptious!

What You'll Need Per Person:
Pizza crust
Extra virgin olive oil
2-3 cloves of garlic, minced fine
Parmesan
1/2 cup of spinach, chopped
2 artichoke hearts, chopped
1/3 cup of chicken (cooked), shredded
Black olives
Goat Cheese
Mozzarella

First off you need pizza dough. I always make my own with the link provided above, but you can purchase dough if you like. It's completely up to you. Divide the dough into "personal pan" sizes and go from there.

Preheat oven to 425 F.

For this pizza you want to roll out your dough and brush it with extra virgin olive oil. Top with minced garlic and parmesan. Bake in preheated oven for 5-6 minutes or until lightly browned. Don't let it get too brown because you will be putting it back in the oven when it is topped.

Remove crust from the oven and let it sit for a minute or two and then top with most of the spinach, saving a bit to put on the top. Next layer on artichoke hearts, chicken and olives. Top with left over spinach, a bit more Parmesan, mozzarella and goat cheese.

Bake for an additional 5-8 minutes until toppings are melted and golden.

Notes: You can leave out the chicken and make it completely vegetarian. You could also add in other veggies. This is a "white" pizza given the lack of tomatoes, but you probably figured that out already! ;o)

Posted by Dianne at 7:23 AM | Comments (4) | TrackBack

September 20, 2007

Chicken and Spinach Lasagna

Lasagna is one of those quintessential comfort foods. Normally it's tomato based, but it doesn't have to be. I had some chicken left over from this weekend from when I made some chicken noodle soup and thought this would be an interesting way to use what I had left. Throw in a little spinach along with the chicken and you've got a hearty twist on the classic, that will fast become a favorite. It's nice to have a twist to pull out to surprise those you might be serving. Try it, you'll love it!

What You'll Need:
Extra virgin olive oil
1 purple onion, chopped
4-6 cloves of garlic, minced
6 cups of spinach leaves, washed and chopped
3 cups of shredded chicken
Sea salt
Freshly ground black pepper
Lasagna noodles
Mozzarella
Parmesan

Preheat oven to 375 F.

Sauté onion and garlic in a little extra virgin olive oil until just tender. Add spinach and cook until wilted. Stir in chicken and add a pinch of sea salt and freshly ground black pepper to taste. Remove from heat and set aside.

Brush an 8 X 8 inch dish with olive oil and place a layer of lasagna noodles on the bottom of the dish. (Note: If you want to make the dish go faster pre-cook the noodles and decrease cooking time in the oven by 45 minutes. Otherwise just put the noodles into the dish straight out of the package.) Add a layer of chicken/spinach mixture and top with Parmesan and mozzarella. Repeat these steps until you run out of chicken/spinach mixture, ending with a layer of spinach/chicken topped with cheese.

Cover with aluminum foil and bake for 50-60 minutes until noodles stick tender. Cook for the last 10 minutes with foil removed. Remove from oven when done and let sit for 10 minutes before serving.

Notes: You could use mushrooms and leave out the chicken to make it vegetarian.

Posted by Dianne at 8:03 AM | Comments (5) | TrackBack

August 21, 2007

Parmesan Encrusted Chicken Fingers

Who says chicken fingers have to be fried? You can make a healthier version by baking them in the oven and they are just as scrumptious! What's not to like?

What You'll Need:
2 eggs, beaten
1 cup of whole wheat bread crumbs
1/3 cup of grated Parmesan cheese
1 teaspoon of salt free seasoning mix (It's like season salt, but it's salt free)
A pinch of sea salt
Freshly ground black pepper
1 teaspoon of paprika
1 teaspoon of dried parsley
1/4 teaspoon of garlic powder or salt
Boneless, skinless chicken tenders (Note: You can always take a boneless skinless breast and cut it into strips if you can't find them already pre-cut at your butcher's counter.)

Preheat oven to 450 F.

Spray a 13 x 9 inch dish with non-stick.

Beat eggs and sit aside.

In a large bowl mix bread crumbs, parmesan, seasoning mix, a pinch of sea salt, some freshly ground black pepper, paprika, parsley and garlic powder or salt to combine.

Dip one chicken tender into the bread crumb mixture to coat. Then dip into the beaten eggs mixture and coat both sides. Dip back into the bread crumb mixture and coat once again and place into the pre-sprayed dish. Repeat until you run out of chicken tenders. Make sure the chicken tenders aren't touching. They can be close to one another, but give them a little room in between.

Bake for 8-15 minutes until chicken is done through and tenders are golden brown.

Notes: You could add crushed pecans, macadamia nuts or cashews to the bread crumb mixture for a different taste. You could also add in Cajun or Creole seasoning in place of the seasoning mix to spice things up. Leftovers make good sandwiches.

Posted by Dianne at 7:09 AM | Comments (1) | TrackBack

August 20, 2007

"Hobo" Dinner

This meal is the epitome of easy, fresh and cheap dining! With all the veggies coming in at the Farmer's Market and in the garden this is a very easy dish to pull together. It's perfect for camping cooked right over the camp fire (that's where we always had it and it reminds me of summers at the lake), grilling or even in the oven. Mix and match what you have on hand and you can have a basic "Hobo" Dinner or even a "Not So Basic" version. What you put in it it completely up to you, but you'll enjoy it none the less!

What You'll Need Per Person:
Aluminum foil
Non-stick spray
1 serving of meat (ground beef, chicken, fish, seafood, steak, etc.)
1 small potato (sweet potato, russet, yellow, etc.)
1 small yellow squash
1 small zucchini
2 slices of onion
Sea salt
Freshly ground black pepper

Preheat oven to 400 F.

Take aluminum foil and foil up sides to make a square "dish". Spray the foil with non-stick spray and place meat serving in the middle of the the "dish". (Note: To make this completely vegetarian/vegan you could use mushrooms in place of the meat. Just slice a few button mushrooms and add to the bottom or use a large Portabella mushroom cap.) Sprinkle with salt and pepper. Next layer potatoes over the meat. Sprinkle with salt and pepper. Add a layer of squash. Sprinkle with salt and pepper. (Do you see a pattern forming here? ;o)) Next add the zucchini and then a bit more salt and pepper. Top with sliced onions and fold the foil over to form a packet and seal.

Place foil packet on a baking sheet or in a dish and bake for 45 minutes to an hour until meat is done and veggies are tender. Serve immediately by sliding the packet onto a plate. You've got everything right there in the packet, ready to go.

Notes: You could easily add other veggies. What ever you like would work. Corn would be nice. Carrots would be good too. Rutabaga, turnip...Well you get the idea! You could also add in other spices or seasoning. Old Bay seasoning would be perfect with shrimp or seafood. Mix it up and make it your own!

Posted by Dianne at 11:46 AM | Comments (2) | TrackBack

August 7, 2007

Rosemary Thyme Baked Chicken

My herbs are about the only thing that this drought hasn't killed! Herbs, herbs, herbs galore! What do do with all those glorious summer herbs coming out of the garden? How about pairing them with some chicken. It's the perfect compliment!

What You'll Need Per Person:
1 boneless, skinless chicken breast
1 teaspoon of extra virgin olive oil
Sea salt
Freshly ground black pepper
1 tablespoon of fresh thyme, chopped
2 tablespoons of fresh rosemary, chopped

Preheat oven to 400 F.

Brush each chicken breast with 1 teaspoon of extra virgin olive oil. Sprinkle with sea salt and black pepper and then top with chopped herbs. Bake for 35-40 minutes until golden browned and done through. (Note: If you're paranoid you can cut into the chicken breast at its thickest point to make sure it's all the way done, but it isn't really necessary.) Remove from the oven and let sit for a few minutes before serving.

Notes: Again this is a perfect grill recipe if you don't want to heat up the kitchen. You could also use a steamer. The flavor from the thyme and rosemary infuse the entire chicken breast and give it a wonderful, fresh flavor. You could also add in a little grated lemon or orange rind for a nice citrus compliment. This chicken is perfect paired with whole grain brown rice and a little steamed spinach for a delicious, healthy meal.

Posted by Dianne at 7:57 AM | Comments (3) | TrackBack

August 1, 2007

Fried Buttermilk Chicken and Biscuits

It would appear I'm on a southern food kick this week! It must be this god awful heat that is making me think of childhood comfort food from Tennessee! ;o) Fried Chicken is the very epitome of what you think about when you think of southern cuisine. Throw in some Buttermilk Biscuits and mashed potatoes and you've got southern through and through!

What You'll Need For the Buttermilk Fried Chicken:
1 chicken, cut into pieces
1 quart of buttermilk
2 cups of flour
2 teaspoons of salt
1 teaspoon of black pepper
1 tablespoon of paprika
2 teaspoons of garlic powder
3 tablespoons of Vogue Cuisine Instant Vege Base Soup and Seasoning or vegetable bullion powder
Sea salt
Black Pepper
Oil for frying (I like safflower)

You can either buy the whole chicken cut up by your butcher or you can cut it up yourself. Either way, once it's in pieces wash chicken and pat dry. In a large container with a sealable lid place layer the chicken and cover with the quart of buttermilk. Place container in the fridge and leave it there for at least 24 hours.

When ready to make chicken heat oil to 350 F in a large skillet or stock pot. ( I prefer to use a stock pot...Less splashing and chance for burns!) Preheat oven to 425 F.

While oil is heating mix together flour, salt, pepper, paprika, garlic powder and Vogue Cuisine Instant vege Base Soup and Seasoning and place in a shallow dish. Remove chicken from buttermilk mixture and sprinkle with sea salt and black pepper. Then dredge each piece in the flour mixture to cover completely. Place directly into heated oil and cook until each piece is golden brown turning once or twice to ensure all sides are browned.

Place fried chicken on a baking sheet that is topped with a cookie wrack or a broil pan with top and bake for 10-12 minutes to make the chicken crisp. Drop heat to warm (about 170 F) and leave chicken in the oven to keep warm until ready to serve.

Notes: The larger the piece the longer the frying time. It takes roughly 7-10 minutes per side for a large breast piece. A wing takes about 2-3 minutes per side. Watch the color and you want it to just be golden. You also don't want to completely cover the chicken with oil. You just want it to come up the sides of each piece. 2-3 inches of oil is usually what you're looking for. Fried Chicken also makes a good picnic food the next day cold.

I decided to change my regular biscuit recipe a bit and play around with it a little. This was the result...I was very pleased!

What You'll Need For the Buttermilk Biscuits:
3 cups of unbleached all purpose flour
1 tablespoon of baking powder
1 tablespoon of organic cane sugar
1 teaspoon of sea salt
1/2 teaspoon of baking soda
1 stick of butter, softened
1 1/2 cups of buttermilk (Note: You made need more or less depending on humidity. Add slowly and once the dough forms stop!)
Melted butter for brushing, optional

Preheat oven to 425 F.

Sift together flour, baking powder, baking soda, sugar and sea salt into a large bowl or into the bowl of your food processor. Cut the butter into the flour mixture using a pastry cutter or the food processor until crumbly. Add buttermilk and stir until just mixed. Turn out onto a floured surface and roll out the dough and cut into biscuits using a glass or biscuit cutter. Place on a baking sheet that has been lined with a Silpat or parchment paper. Let the biscuits sit for 20-25 minutes and rest. Then brush with melted butter if desired and baked for 7-10 minutes or until golden brown.

Posted by Dianne at 9:49 AM | Comments (6) | TrackBack

July 31, 2007

Slow Cooker BBQ Ribs

Ribs are one of Jamison's favorite meals...Throw in a few potato skins and he's in heaven! A few years ago I read something about slow cooker ribs and thought it was an interesting idea, but never got back to actually trying the theory. Yesterday when Alexis and I went to the grocery store they had some pork ribs on sale, so I decided to give them a try! The result was tender, fall off of the bone goodness! Plus the whole thing is easy and fool proof. Throw them on before you go to work and come home to a mouth watering dinner. If you like ribs you'll love these!

What You'll Need:
1 rack of ribs
1 batch of Dianne's Barbeque Sauce

Cut slab of ribs into 3 or 4 sections to fit into your slow cooker depending on what size machine you have. (I have the large one so I cut the slab into 3 pieces.) Place rib sections into your slow cooker and pour all of the Barbeque Sauce minus 1 cup into the crock to cover the ribs and cook on high for 4 hours. Lower heat to low and cook for an additional 2-3 hours or until meat is tender and falling from the bone. Prior to serving heat the reserved barbeque sauce through and serve as a dipping sauce. (Note: If you are serving more than 1 or 2 people then you can add more ketchup and brown sugar to the existing Barbeque Sauce to make it go further. Simply use a 1 cup ketchup to 2-3 tablespoon brown sugar ratio.)

Notes: You could also do this with chicken or a boneless pork shoulder. If you don't want to remember to change the temeperature you could cook them on high for a total of 5-6 hours and it would work just as well. Just remember when the bones comes out easily it's done! The cooking time depends on the volume of ribs present. While the ribs were cooking I kept moving them around in the slow cooker so that each piece had a chance to be on the bottom, but you can just walk away and ignore them until they are done too. Either method will work fine.

Posted by Dianne at 8:40 AM | Comments (0) | TrackBack

July 24, 2007

Chicken Pot Pie

Chicken Pot Pie is another one of those ultimate comfort foods. There are many ways to make the dish, but it's hard to find a version much better than this one! It's warm, hearty and oh so delicious!

What You'll Need For The Crust:
4 cups of flour
1 teaspoon of salt
2 sticks of cold butter
1 1/2- 2 1/2 cups of ice water

In a food processor pulse together flour and salt to mix. Cut cold butter into pats and add to the food processor. Pulse the butter with the flour until mixture becomes crumbly and roughly the size of peas. Slowly add water until a dough ball forms. (Note: You might not need all of the water. When the ball forms stop adding water. It's also possible that you might need a bit more water. It all depends on the humidity in the air and such. You can't judge beforehand unfortunately so pay attention and when the ball forms stop adding water!!) Divide the dough into two balls and wrap each dough ball in plastic wrap or place in an airtight container and put in the fridge to chill for at least an hour.

Let the dough soften at room temperature for 20-30 minutes before rolling out so it will be easy to use.

What You'll Need For The Filling:
2 large boneless, skinless chicken breasts, cooked in water and chopped into large chunks
1 stick of butter
1 onion, chopped
6-8 large button mushroom, sliced
Sea salt
Freshly ground black pepper
1/4 cup of unbleached all purpose flour
1/3 cup of parsley, chopped
2 cups of chicken cooking water
2 cups of frozen mixed vegetables
1 cup of frozen peas
1 egg, beaten

Cook chicken in a pot by covering with water. Add a little sea salt and black pepper and cook until chicken is done through. Reserve 2 cups of cooking liquid and cut chicken into chunks and set aside.

Preheat oven to 425 F.

Melt 1 stick of butter and sauté onions and mushrooms with a pinch of sea salt and some freshly ground black pepper until tender. Add flour and cook for 1-2 minutes. Add parsley and stir to mix. Add chicken cooking water and let the mixture thicken (about 2-3 minutes). Add veggies and chicken and stir to mix. Remove from heat and set aside.

What To Do To Assemble the Pot Pie:

Roll out dough and press into a pie dish. Add filling to the pie shell. (Note: The filling will be slightly higher than the top of the dish. Push the bulk of the filling to the center of the pie shell.) Roll out the other dough ball and cover the pie, crimp the edges and cut steam holes. Brush the top of the crust with egg wash and sprinkle with coarse sea salt:

Bake for 35-35 minutes until crust is golden browned.

Remove from the oven and let sit for 10 minutes before serving.

Notes: You could easily leave the chicken out of this and make it a Vegetable Pot Pie. You could substitute vegetable broth for the chicken water in this scenario to make it completely vegetarian. Leeks would also be a good addition, as would cubed potatoes. You can also make the filling and chill it before using for a day or two in the fridge or freeze in the freezer for months.

Posted by Dianne at 8:10 AM | Comments (2) | TrackBack

July 18, 2007

Goulash

Katherine and I were watching Paula Deen yesterday and she and her son Bobby made Goulash. We thought it looked interesting so I whipped up a batch with what I had on hand and tweaked it a bit. The result was delicious! Next I want to try the Caramel Cake she made on that show too! ;o)

What You'll Need:
Extra virgin olive oil
1 onion, chopped
1 small package of mushrooms, sliced
1 large clove of garlic, minced (or 3 small cloves)
1 teaspoon of dried thyme
1/2 teaspoon of dried basil
1 teaspoon of onion powder
Sea salt
Freshly ground black pepper
2 tablespoons of soy sauce
1 - 14.5 ounce can of diced tomatoes
2 - 15 ounce cans of tomato sauce
2 cans of water
3/4 package of textured soy protein
3/4 of a package of fusilli (The fusilli I used came in a 1 lb 1.6 oz package)

In a stock pot sauté onion, mushrooms and garlic until tender. Add thyme, basil, onion powder, a pinch of sea salt, some freshly ground black pepper and soy sauce. Stir to mix. Add tomatoes, tomato sauce and water. Bring to a boil and then lower heat to a simmer cook for about 15-10 minutes to let flavors meld. Add soy protein and fusilli and cook for 6-8 minutes until fusilli is done. Serve immediately.

Notes: Paula's recipe called for Italian seasoning, but since I don't usually have that on hand, I just used the components separately, minus the oregano which I'm out of at the moment and keep forgetting to purchase. The recipe also called for macaroni noodles, but I used fusilli instead because that's what I had on hand. We used soy protein and mushrooms in place of meat, because I'm not a fan of red meat most of the time. In short all of that to say this is a very easy dish to mix and match.

Posted by Dianne at 8:58 AM | Comments (2) | TrackBack

June 28, 2007

Chicken Casserole

Chicken Casserole reminds me again of childhood and this is my take on my Mom's classic. It's another one of those ultimate comfort foods! It's also very versatile. Throw in what you like, bake and about 40 minutes later you've got a hearty meal! How comforting is that?

What You'll Need For The Topping:
2 cups of cornmeal
1/2 cup of all purpose flour
1 teaspoon of sea salt
1 teaspoon of baking soda
2 teaspoons of baking powder
2 eggs
1 1/2 - 2 cups of buttermilk (You may need more or less depending on humidity. You are looking for batter consistency.)

Preheat oven to 425 F.

Mix all ingredients and put into a baking dish that has been sprayed with nonstick spray. Bake for 25-30 minutes until golden brown. Let cook and then break into crumbles and set aside.

What You'll Need For the Chicken Casserole:
2 stalks of celery, chopped
1/2 a large onion, chopped
Extra virgin olive oil
4-6 cups of crumbled corn bread (See recipe above)
Sea salt
Freshly ground black pepper
1/2-1 cup of chicken broth (Notes: You are using this to moisten the topping. See the notes below in the recipe itself.)
2-3 cups of cooked chicken breast, chopped (Notes: Use 2 if you use extra mushrooms, 3 if you choose not to)
2 cups of mushrooms sliced
1 can of cream of mushroom soup OR 2 cups of a creamy soup such as this one
1/2 cup of fat free half and half

Sauté celery and onion until just tender. In a large bowl mix cornbread, celery, onion, broth, a pinch of sea salt and some freshly ground black pepper until mixture is moist. Use more or less broth depending on consistency. (Note: You are looking for the constancy of stuffing or dressing.) Set aside.

Preheat oven to 375 F.

Spray a 13 X 9 inch dish with non-stick spray and set aside.

In a large bowl mix together chicken, mushrooms, cream of chicken soup, half and half, a pinch of sea salt and freshly ground black pepper. Once mixed spread mixture into the bottom of the prepared baking dish. Top with stuffing mixture and spread out to cover the chicken mixture entirely.

Bake for 30-45 minute, or until golden brown. Remove from the oven and let sit for 5-10 minutes before serving.

Notes: I sometimes add sage and/or thyme into the topping for a bit of a twist.

Posted by Dianne at 7:06 AM | Comments (0) | TrackBack

June 19, 2007

Spinach and Chive Quiche

I love quiche and surprise, surprise, Jamison doesn't. So every once in a while I make one for lunch. This variation turned out especially yummy! The cheeses settled to make layers that all sort of melded together into a lovely taste sensation! If you like quiche then most definitely try this one!

What You'll Need:
1 pie shell
8-10 eggs (Depending on size. More on that in the recipe itself.)
1/3 cup of chopped chives
1 1/2 cups of fresh spinach, chopped or julienned
A pinch of sea salt
Freshly ground black pepper
1/3 cup of Parmesan cheese, grated
1 cup of Buttermilk cheese (or Cheddar), shredded

Preheat oven to 375 F.

Press pie crust into a pie dish and set aside. (Note: You can make your own or you can use a premade shell. It's completely up to you. I happened to have a couple of shells in the fridge from when my parents were here so I just used one of those.)

Beat together 8 eggs and stir in remaining ingredients and pour into pie shell. If this doesn't fill up the pie shell then beat a couple of more eggs and pour over the top. Bake quiche for 30-40 minutes or until done through. Remove from oven and let sit 10 minutes. Serve warm.

Notes: You can add other cheeses, or throw in some meat, or even use different veggies. Mushrooms are always good, as are onions and asparagus. It's another one of those recipes you can tweak endlessly and it's always good! Add a side salad and you've got a meal!

Posted by Dianne at 7:54 AM | Comments (3) | TrackBack

May 20, 2007

Swedish Meatballs

My parents are visiting us from Tennessee and my dad requested that I make dinner. Things have been a bit busy with us flitting here and there, so I hadn't cooked dinner since their arrival as we had been out and about. Last night however we slowed down long enough to actually be at home and I got to cook a home cooked meal, which as you know I adore and prefer to eating out any day.

As a child this was another of my Mom's special occasion meals. Serve the meatballs and rice along with a few vegetables and/or a salad and you've got a great meal! The next time I make them I'm going to try to make them with Gimme Lean Ground Beef Style meat substitute and make them meatless, but that's a little "daring" for my Dad! For last night's dinner we just stuck to the basics. That's the way he likes things! ;o)

What You'll Need:
1 small onion, shredded
1 large or 3 small carrots, shredded
1 medium to large potato, shredded
2 pounds of ground beef
Sea salt
Freshly ground black pepper
2 eggs, beaten
Extra virgin olive oil
2 cans of cream of mushrooms soup or 4-6 cups of Creamy Potato Leek And Mushroom Soup
2 cups of uncooked brown rice, cooked according to package directions

Preheat a large skillet.

Mix shredded veggies, ground beef, salt, pepper and eggs until completely incorporated. (Tip: Much like meatloaf it's easier if you just dig in with your hands and mix it that way.) Once the meat/veggie mixture is mixed form into meatballs about the size of a cherry tomato.

Preheat oven to 400 F.

Add a thin layer (about 1/8 of an inch) of olive oil to your preheated skillet and brown meatballs on each side and place into a 13 X9 inch baking dish. Cover browned meatballs with cream of mushrooms soup or Creamy Potato Leek And Mushroom Soup. Bake for 40-50 minutes until meatballs are done through. (Note: I tend to like beef when I eat it to be between medium well to well done. If you prefer a different amount of doneness then adjust cooking times accordingly.)

Serve meatballs over rice.

Posted by Dianne at 10:07 AM | Comments (3) | TrackBack

May 17, 2007

Mushroom Stroganoff

As a child my Mom used to make Beef Stroganoff from time to time and it was one of our childhood favorites. She used ground beef instead of thin steak, but it was delicious none the less and as I've mentioned many times as I've gotten older red meat normally makes my stomach hurt so I've adapted a lot of my old beef recipes to substitute mushrooms instead. Trust me you'll never know the difference!

You can use whatever type of mushrooms you want with this recipes. Portabellas are particularly good in this dish, though I usually use button mushrooms because even though they are simple they are my favorite. In this case I used the left over mushrooms from the Mushroom Broth, but you can use fresh mushrooms or if you're a meat eater then you can add thin steak or ground beef. It's just a matter of taste and there is no wrong answer.

What You'll Need:
Mushrooms left over from Mushroom Broth or 1 1/2 pounds mushroom caps of your choice, sliced
1 envelope onion soup mix
3 tablespoons flour
1/4 cup of tomato paste
2 1/2 cups water
1/2 cup of sour cream
6 cups egg noodles, cooked according to package directions

If using fresh mushrooms in a large skillet over medium heat sauté mushrooms in non-stick cooking spray until almost tender. If using the already cooked mushrooms from the Mushroom broth then proceed to the soup mix. Stir in onion soup mix, flour and tomato paste. Add water and sour cream stir until well mixed. Simmer covered for 10 minutes. Serve immediately over cooked egg noodles.

Makes 6-8 servings.

Posted by Dianne at 9:47 AM | Comments (2) | TrackBack

April 13, 2007

Whole Grain Shrimp Enchiladas

Enchiladas by their very nature are anything but healthy, delicious yes, but healthy, not so much. This was my attempt at making them a bit healthier and it turned out deliciously! True, it's still not bonified health food, but it's a lot better than their original fat laden counterparts. Try it and see!

What You'll Need:
Extra virgin olive oil
1 small red onion, chopped
1 baby yellow bell pepper, chopped
1 baby red bell pepper, chopped
Sea salt
Black Pepper
1-8 ounce package of fat free cream cheese
1 medium block of low-fat cheddar cheese, shredded (Note: I have not been able to find fat-free cheddar cheese in block form and the pre-shredded stuff does not melt properly due to stabilizers. I don't know if they make fat free block cheddar cheese, or what it would melt like. It is possible that there might not be enough latent fat content for it to work. If anyone knows of a brand of fat-free cheddar cheese in block form that you've tried then email me a diannesdishes at gmail dot com and let me know. :o))
1 cup of salsa
1 1/2 cups of small steamed shrimp
8 Whole Grain (preferably sprouted grain if you can find it) 8-inch Tortillas
1/2 cup of fat free half and half

Preheat oven to 375 F.

In a large skillet over medium heat sauté onions and bell peppers with a pinch of sea salt and freshly ground black pepper until tender. Stir in cream cheese, salsa and 1/2 of the cheese and stir until melted and creamy. Remove from heat and set aside.

Prepare a 13 X 9 inch baking dish with non-stick spray. Place the enchilada filling from the skillet down the middle of each of the 8 tortillas and roll the tortillas up. Place them seam down in the baking dish and cover with them evenly with the rest of the cheese. Pour half and half over the cheese and bake for 25-30 minutes or until the cheese is slightly browned. Remove enchiladas from the oven and let them sit for 5 minutes before serving. Serve with sour cream, guacamole or any other topics you prefer.

Posted by Dianne at 10:48 AM | Comments (0) | TrackBack

March 26, 2007

Vegetable Enchiladas

My sister and Nelson came over to play in the dirt last Thursday (You've gotta love spring...It's time to plant things again!) and we decided to whip up some dinner. My sister suggested enchiladas and I thought that sounded heavenly! We whipped up this dish and it's not something you'd want to eat every night (lots of cheese, and thus calories), but it most definitely is worth making now and then! ;o)

What You'll Need For The Enchiladas:
Extra virgin olive oil
1 bell pepper, chopped
1/2 a large onion, chopped
4 large or 6 small mushrooms, chopped
Sea salt
Black pepper
1 small container of Tofutti Better Than Cream Cheese
1 - 8 ounce block of low fat cheddar, shredded
1 - 8 ounce block of Colby cheese, shredded
1 cup of milk

What You'll Need For Toppings:
Guacamole
Salsa
Sour Cream
Tomatoes
Green onions
Etc.

Mix cheeses together and set aside

In a large skillet sauté bell pepper, onion and mushrooms until tender with a little salt and pepper. Stir in Tofutti and half of the cheese and stir until melted. Remove from heat.

Preheat oven to 375 F.

Spray a 13 X 9 inch dish with non-stick cooking spray. Spoon Tofutti/veggie mixture into the middle of corn tortillas and fold over. Place seam side down in the baking dish and repeat until all the filling is gone. Top with remaining cheese and milk and bake for 20-25 minutes until cheese is melted and slightly browned.

Top with toppings of your choice after serving.

Notes: You can add whatever you like in the filling. Next time I think I'm going to try some crawfish and shrimp! You could also add some green chilies, or jalapeños, or even a little salsa. Whatever strikes your fancy go for it! ;o)

Posted by Dianne at 9:23 AM | Comments (0) | TrackBack

February 28, 2007

Calzones

Basically calzones are just a rolled up version of pizza in a pocket or mini pies so to speak, but they are fun to make and delicious to eat! Throw in your favorite toppings, add a salad on the side and you've got yourself a meal!

What You'll Need For The Crust: (This is my basic pizza dough recipe.)
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
2 tablespoons of extra virgin olive oil
1 cup of warm water
4 teaspoons of yeast
1 tablespoon of honey

Mix flour and salt in your food processor by giving it a few pulses. Add in olive oil.

In a separate container mix water, yeast and honey. Turn on food processor and pour yeast mixture into the flour mixture and process until dough ball forms.

Cut dough ball into 4 pieces and let rise for 1 hour or until doubled in size.

What You'll Need For Each Calzone:
1/4 pizza crust
1/4 a red onion, sliced into strips
1/4 a bell pepper, diced
1 large button mushroom, sliced
Green or black olives, optional
2 tablespoons of Parmesan cheese
2 tablespoons of Mozzarella cheese
2 tablespoons of part skim Ricotta cheese
1/4 cup of pizza sauce
olive oil
1 pinch of sea salt
Freshly ground black pepper
1 pinch of dried oregano
1 pinch of Parmesan cheese

Preheat oven to 425 F.

Cook red onion, bell pepper and mushroom until tender by sautéing or in the microwave. Set aside.

Take one ball of dough and roll flat:

In the middle of the rolled out dough add cooked vegetable mixture and olives:

Next add mozzarella cheese:

Then add Parmesan cheese:

And then add ricotta cheese:

Last add pizza sauce:

Fold dough over the filling:

Fold the excess dough back toward the calzone to crimp the edges and seal in the filling:

With a very sharp knife make 3 slits for venting:

Brush the top of the calzone with olive oil and sprinkle with sea salt, freshly ground black pepper, oregano and/or Parmesan cheese:

Bake for 15-20 minutes until golden brown.

Each calzone makes roughly 2 servings.

Notes: You can put pretty much anything you want to into the center for your fillings. Spinach? Sure! Goat cheese? Yum! Use salsa instead of pizza sauce and cheddar cheese to make a Mexican calzone. Or you could make a fruit calzone with some cooked apples, blueberries or cherries!

Be creative! Being in the kitchen isn't just about eating, it also about having fun!

Posted by Dianne at 12:58 PM | Comments (4) | TrackBack

February 20, 2007

Garlic Shrimp Pasta With Homemade Spaghetti Noodles

A few years ago Jamison got me a pasta maker for Christmas. I got it out one day to use it and found out that the first batch can't be eaten because you have to use the dough to clean the oil out of the machine and I hadn't gotten back to it given life is just sometimes crazy. Yesterday I finally had time to get it back out and make some pasta! Alexis "helped" me so the noodles didn't turn out nice and long because they were just play dough to her, but they were delicious none the less! I HIGHLY recommend fresh pasta! It was easy, cooked up in no time and was delicious to boot!

What You'll Need For the Pasta:

I used the recipe off the back of the Bob's Red Mill Semolina Flour package, minus the salt, but I did things a little differently from the instructions.

1 1/2 cups of Semolina flour
2 eggs, beaten
2 tablespoons of extra virgin olive oil
2 tablespoons of water

Process ingredients in a food processor until a ball forms. Remove and knead for 5 minutes. Roll into a ball and put into a bowl oiled with olive oil and let sit covered for 1 hour.

After at least and hour remove pasta ball from bowl and cut in half. Cut each half into half again. Press pasta flat and run through your pasta maker a few times to make a long flat noodle.

Once the noodle is flat run through the pasta cutter of your choice. My machine has spaghetti and fettuccini on the attachment I currently have. I chose the spaghetti setting.

Lay noodles flat as you cut them to prevent them from sticking together and cook in boiling water with a little salt for 2-4 minutes. Fresh noodles cook MUCH faster than the dried equivalent, so keep an eye on them!

Once cooked top with the pasta sauce of your choice.

What You'll Need For the Garlic Shrimp Per Person:
Extra virgin olive oil
2 gloves of garlic
2 scallions
Sea salt
Freshly ground black pepper
6-8 shrimp
1 1/2 cups of cooked pasta
2 tablespoons of Parmesan cheese
1/4 cup of chopped parsley

Sauté garlic and scallions in a little olive oil until just tender. Add a pinch of sea salt, ground pepper and the shrimp and cook until shrimp are just pink. Add noodles, cheese and parsley and cook until cheese is melted. Serve immediately.

Posted by Dianne at 9:40 AM | Comments (0) | TrackBack

January 31, 2007

Meatless "Meat"loaf

Since I started my no meat in January test I started thinking of ways to take "classic" meals that have meat in them and transform them into veggie versions that make you never miss the meat! Actually I've been doing this over the past few years when I started avoiding red meat, given it makes me sick to my stomach. Meatloaf was one dish that I had never tried to adapt though. Given the main ingredient of meatloaf is well, meat, the idea was a bit daunting, but I'm never one to be persuaded when I put my mind to something.

I started scouring the internet to see what was out there. I found rice versions and lentil versions and though they looked delicious, they just weren't what I was looking for. Then I came across Gimme Lean Ground Beef Style and decided that it would be the perfect for a "meat" loaf and I was right...It worked like a charm!

What You'll Need:
2 packages of Gimme Lean Ground Beef Style
2 eggs (If you want to veganize this you could substitute egg replacer)
1 1/2 cups of rolled oats
1 bell pepper, chopped
1 red onion, chopped
1 cup of organic ketchup, divided
1 pinch of sea salt
1 pinch of freshly ground black pepper

Preheat oven to 375 F.

Mix GLGBS, eggs, oats, bell pepper, red onion, 1/2 cup of ketchup, sea salt and black pepper with your hands until completely incorporated. (You've got to get your hands dirty to make a little comfort food!) Place mixture into a loaf pan that has been sprayed with non-stick spray and spread out/flatten to form a loaf. Top with remaining 1/2 cup of ketchup and baked for 30-35 minutes until browned on top.

Serve immediately.

Makes about 8 servings.

Note: I actually halved this recipe and made two mini meat loaves. I had one for dinner last night and froze the other one for later.

Posted by Dianne at 2:23 PM | Comments (0) | TrackBack