1/4 cup black pepper
1/4 cup fennel seeds
1/4 cup coriander seeds
1/4 cup cumin
2 tuna fillets(8 ounces each)
Preheat oven to 325. Roast pepper, fennel, and coriander for 15 minutes. Mix with cumin and process all in the food processor until finely ground. Coat tuna with spices and pan sear until Medium rare.
Jalapeno Vinaigrette
1/4 bunch of chives
1/4 bunch of parsley
1/4/ bunch of cilantro
4 seeded jalapenos
2 egg yolks(or Egg beaters if you need pasteurized eggs)
4 ounces rice vinegar
6 ounces of olive oil
For vinaigrette- use a blender and mix egg yolks, cilantro, parsley, chives, seeded jalapenos and rice vinegar. Add 6 ounces of oil, slowly.
Place vinaigrette on platter and place slice tuna on top. Or serve in a bowl on the side.
This was so good and quick to make. It could be an appetizer too. We had lots of the vinaigrette left over, so you could 1/2 the recipe.
Tuesday, July 31, 2007
Sunday, July 29, 2007
Breakfast Cookies
These "cookies" are easy to make and nutritious, and are perfect to have on hand for a quick breakfast or snack!
3 mashed bananas
1/3 cup apple sauce
2 cups quick-cooking oats*
1/4 cup milk
1/2 cup dried fruit (cranberries, raisins, etc.)
1 tsp vanilla
1 tsp cinnamon
1 Tbsp sugar
Mix all ingredients and let sit for five minutes. Drop by teaspoonfuls on greased pan. Bake at 350 for 15-20 minutes.
*I used two packets of apple-cinnamon flavored oatmeal plus one cup of regular instant oatmeal.
**You can also add chopped nuts for protein.
3 mashed bananas
1/3 cup apple sauce
2 cups quick-cooking oats*
1/4 cup milk
1/2 cup dried fruit (cranberries, raisins, etc.)
1 tsp vanilla
1 tsp cinnamon
1 Tbsp sugar
Mix all ingredients and let sit for five minutes. Drop by teaspoonfuls on greased pan. Bake at 350 for 15-20 minutes.
*I used two packets of apple-cinnamon flavored oatmeal plus one cup of regular instant oatmeal.
**You can also add chopped nuts for protein.
Saturday, July 21, 2007
Dijon Chicken & Veggie Casserole
Dinner tonight was such a hit, I thought I'd post the recipes! I don't remember where I found the chicken dish, but I've adapted the veggie casserole from a recipe in a vegetarian cookbook. The first time I prepared it was when I found out at the very last minute that a guest coming for dinner that night was vegetarian. I was so thankful that my mother-in-law had given me that cookbook! We've loved this casserole ever since.
Dijon Chicken
Cut four chicken breasts in half lengthwise to make them thinner, and then pound them until they are less than 1/4" thick. Combine 1/2 cup Dijon mustard and 3 Tbsp honey and spread over the chicken. Dip each piece of chicken in a mixture of 1-1/2 cups Italian bread crumbs and 1/3 cup Parmesan cheese, covering completely. Lay the chicken on a greased pan, drizzle lightly with olive oil, and bake at 400 for 10-12 minutes.
Veggie Casserole
Prepare 1/2 cup of brown rice; I just bring about 1-1/2 cups of water to a boil, pour in the rice, and boil for 20 minutes. Drain completely.
While the rice is cooking, chop 1-2 zucchini, 2 carrots (sliced into sticks), 1/2 cup onion, and 2-3 garlic cloves. Feel free to add other vegetables like squash, broccoli, corn, or whatever vegetables are left over from last night! Saute the veggies (except the garlic) in olive oil for 5-10 minutes until somewhat tender; add the garlic near the very end.
Take the veggies off the burner and stir in 1/2 cup grated mozzarella cheese, salt & pepper, 1 tsp each basil and oregano, and the cooked rice. Pour into a greased or buttered cassrole dish, top with bread crumbs, drizzle the top with just a bit of olive oil, and bake at 400 for about 30 minutes.
Dijon Chicken
Cut four chicken breasts in half lengthwise to make them thinner, and then pound them until they are less than 1/4" thick. Combine 1/2 cup Dijon mustard and 3 Tbsp honey and spread over the chicken. Dip each piece of chicken in a mixture of 1-1/2 cups Italian bread crumbs and 1/3 cup Parmesan cheese, covering completely. Lay the chicken on a greased pan, drizzle lightly with olive oil, and bake at 400 for 10-12 minutes.
Veggie Casserole
Prepare 1/2 cup of brown rice; I just bring about 1-1/2 cups of water to a boil, pour in the rice, and boil for 20 minutes. Drain completely.
While the rice is cooking, chop 1-2 zucchini, 2 carrots (sliced into sticks), 1/2 cup onion, and 2-3 garlic cloves. Feel free to add other vegetables like squash, broccoli, corn, or whatever vegetables are left over from last night! Saute the veggies (except the garlic) in olive oil for 5-10 minutes until somewhat tender; add the garlic near the very end.
Take the veggies off the burner and stir in 1/2 cup grated mozzarella cheese, salt & pepper, 1 tsp each basil and oregano, and the cooked rice. Pour into a greased or buttered cassrole dish, top with bread crumbs, drizzle the top with just a bit of olive oil, and bake at 400 for about 30 minutes.
Wednesday, July 18, 2007
Squash Casserole
I don't really like squash and I love this. Even both my kids like this too. It can be made ahead of time if needed.
2 cups cooked yellow squash
1 cup chopped onion
6 T. butter
2 eggs
1 cup milk
1/2 t salt
1/2 t pepper
1 cup grated cheddar cheese
2 cups Ritz cracker crumbs
Combine squash and onion, mashing squash slightly. Melt butter and combine with eggs, milk, salt and pepper. Mix everything together, except for 1/3 cup cracker crumbs. Put remaining cracker crumbs on top. Bake uncovered at 375 for 40 minutes.
2 cups cooked yellow squash
1 cup chopped onion
6 T. butter
2 eggs
1 cup milk
1/2 t salt
1/2 t pepper
1 cup grated cheddar cheese
2 cups Ritz cracker crumbs
Combine squash and onion, mashing squash slightly. Melt butter and combine with eggs, milk, salt and pepper. Mix everything together, except for 1/3 cup cracker crumbs. Put remaining cracker crumbs on top. Bake uncovered at 375 for 40 minutes.
Chocolate Banana Bread Pudding
This is from the allrecipes.com's cookbook "Dinner Tonight." I'm not usually a fan of bread pudding, but this is amazing! It was easy enough for a quick family dessert but nice enough for company.
4 eggs
2 cups milk
1 cup white sugar
1 Tbsp vanilla extract
4 cups cubed French bread (this equals about 2/3 of a loaf)
2 bananas, sliced
1 cup (or more!) semisweet chocolate chips
Preheat oven to 350 and grease a loaf pan.
In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread cubes, bananas and chocolate chips; let stand 5 minutes for bread to soak. Pour into loaf pan.
Line a roasting pan with a kitchen towel. Place loaf pan on towel and place roasting pan on oven rack. Fill roasting pan with as much water as it will hold.
Bake for one hour or until a knife inserted into the center comes out clean. Serve warm.
4 eggs
2 cups milk
1 cup white sugar
1 Tbsp vanilla extract
4 cups cubed French bread (this equals about 2/3 of a loaf)
2 bananas, sliced
1 cup (or more!) semisweet chocolate chips
Preheat oven to 350 and grease a loaf pan.
In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread cubes, bananas and chocolate chips; let stand 5 minutes for bread to soak. Pour into loaf pan.
Line a roasting pan with a kitchen towel. Place loaf pan on towel and place roasting pan on oven rack. Fill roasting pan with as much water as it will hold.
Bake for one hour or until a knife inserted into the center comes out clean. Serve warm.
Best Blueberry Muffins
Will need:
2 cups all-purpose flour
1 T. baking powder
1/2 tsp. table salt
1 large egg
1 cup granulated sugar
4 T. unsalted butter, melted and cooled slightly
1 1/4 cups sour cream
2 cups fresh blueberries
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
3. Add berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Serve as is or use the sugar-topped variation.
Sugar-topped variation:
While muffins are cooling, mix 1/2 cup of sugar and 1/2 tsp. ground cinnamon in small bowl and melt butter in small saucepan. After baked muffins have cooled five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve.
2 cups all-purpose flour
1 T. baking powder
1/2 tsp. table salt
1 large egg
1 cup granulated sugar
4 T. unsalted butter, melted and cooled slightly
1 1/4 cups sour cream
2 cups fresh blueberries
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
3. Add berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Serve as is or use the sugar-topped variation.
Sugar-topped variation:
While muffins are cooling, mix 1/2 cup of sugar and 1/2 tsp. ground cinnamon in small bowl and melt butter in small saucepan. After baked muffins have cooled five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve.
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