Archive | March, 2016

Honey Coconut Lime Chicken

28 Mar

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One pound cooked shredded chicken

One tablespoon coconut oil

One dried small chili

One tablespoon minced garlic

1/2 cup coconut milk

1/4 teaspoon salt

One lime juiced and zested

One tablespoon honey

12 chopped basil leaves

3 Tablespoons shredded  sweetened coconut

1/2 cup frozen green peas

Heat oil

Add the one dried whole hot pepper, garlic and salt.

Cook till the garlic smells and the pepper has changed color.

Add the lime juice, zest, honey and coconut milk

Cook for one minute.

Add the peas and chicken.

Mix well with the sauce

Toss the basil over the top.

I made lettuce wraps or you can fill rice paper.

After I filled the rice paper, I fried them in a little seasme oil.

The rice paper gets chewy and crisp. So good.

Serve with dipping soy sauce on the side.

You can use raw chicken, shrimp, beef or pork and cook it after the garlic is cooked but take it out of the pan to make the sauce then mix everything together.

The only reason I used cooked chicken is because thats what I had.

I use the whole pepper because if you break the pepper into pieces it might be too spicy.

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Tortillini with Green Beans

23 Mar

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Talk about easy.

One large package of refrigerated fresh tortellini

One package of frozen cut green beans

1/2 cup olive oil

Six cloves diced garlic

One diced onion

One teaspoon salt

One teaspoon black pepper

Four cups chicken broth with one teaspoon of salt

Heat the oil in a pan and sauté the onion and garlic till it is soft. Set aside.

Bring the broth to a boil

Add the tortellini and cook according to the package directions minus two minutes

Add the bag of green beans

You want the pasta al dente and the green beans bright green.

Strain everything but save the broth.

Mix the pasta, green beans, oil, garlic and onions.

Season with salt and pepper.

Thats it.

Serve hot or at room temperature with some  grated parmesan cheese.

Use the chicken broth to keep the pasta moist if you need to.

 

 

 

 

Lemon Haddock

22 Mar

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The haddock was on sale this week so I eat haddock..

Two tablespoons olive oil

One tablespoon butter

One pound boneless, skinless fresh haddock

1/2 cup flour

Salt and Pepper

The zest of half a lemon

The juice of 1/2 a lemon

1/2 cup white wine

Two tablespoons capers with its brine

Melt the oil and butter in a non stick skillet on medium high heat

Season the fish with salt, pepper and flour

Shake off any excess flour.

Place in the fish in the pan and put the grated lemon zest over each piece of fish.

Do not touch it until the bottom of the fish is golden brown then turn over for one more minute.

Add the lemon juice, wine and capers.

Place in a 350 degree oven for ten to fifteen minutes.

Watch it carefully because you do not want to overcook the fish.

The wine should evaporate and you are left with a delicious lemon sauce.

I served this over stir fried zucchini.

I am saving my carbs for dessert.

This took twenty minutes and it is really good.

 

Mom’s Italian Cabbage

16 Mar

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My Mom really knew how to stretch a dollar deliciously.

This is such an inexpensive meal and very low in calories and fat.

Six cloves of diced garlic

One big chopped onion

Ten tablespoons olive oil

Two heads of green rough chopped cabbage

One can of Rotelle diced tomatoes

One large can of tomato sauce

One small can of tomato paste

One  small can of chicken broth

Twelve basil leaves

3/4 teaspoon oregano

One teaspoon red pepper flakes

1/3 cup capers with the brine

1/3 cup caperberries with the brine

Salt to taste

Heat the oil in a large pan.

Saute the onion and garlic till soft

Add the cabbage and stir fry for five minutes.

Add  the Rotelle, tomato sauce, paste, capers and chicken broth.

Stir well to mix everything

Add the oregano, basil and salt.

The salt amount varies because of the salt content in the tomatoes and capers

Bring to a boil then reduce to low with a cover for about thirty to forty minutes.

Make sure you turn the cabbage and it does not stick to the bottom of the pan.

I have also made this with small green and black olives and it is great.

Serve it as a main dish with crusty bread or as a side dish with rice and pork.

My son heated up the leftover cabbage and placed a fried egg on top. It was pretty good.

This is a great make ahead dish because all you have to do is  heat it up.

Shrimp Wonton

11 Mar

Shrimp is expensive so I like to make recipes that can really stretch.

These little wontons use 31 to 40 count peeled and deveined shrimp that are very reasonable.

1/2 pound cleaned peeled shrimp. You can even use cooked shrimp also.

One tablespoon butter

1/2 teaspoon dried thyme

One small chopped onion

Three sliced scallions, only the whites. Save the green for garnish

One diced carrot

One stalk of diced celery

Three stalks diced bok choy

One inch of peeled diced ginger

One tablespoon soy sauce

30 to 35 wonton wrappers

One beaten egg

10 ounces spinach

Sauce

One cup white wine

One cup wayer

Two inches of chopped ginger

One teaspoon honey

7 tablespoons butter

Cook the shrimp and set it aside to cool.

Place the ginger, carrot, onion, scallion, celery, bok choy in the food processor till everything is diced.

Add the shrimp for 4 or 5 pulses. Keep some shrimp chunks.

Put the tablespoon  of butter in a pan and melt

Add the vegetables, shrimp, thyme. pepper and soy sauce.

Cook till soft about 5 minutes

Take off the heat to cool

Taste now to adjust salt and pepper. It should be tasty, not bland.

Place the wonton wrappers out on your work surface.

I make six at a time.

Brush each wonton with the egg and place one teaspoon of filling in each wonton.

Fold over to make a triangle and seal the edges well.

Set aside on wax paper and working quickly continue to finish them all.

Refrigerate covered till ready to use.

The sauce is to easy and very delicious.

Place the wine, water and ginger in a small saucepan and bring to a boil.

Reduce to half which would be about one cup.

The alcohol in the wine has to cook off.

Take off the heat.

Add the honey.

Add the seven tablespoons of butter one at a time

Strain threw a fine sieve and season with salt.

Boil the wontons on a gentle simmer and drain

Place a handful of the spinach in a bowl.

Place the hot wontons on top.

Serve with the sauce and diced green scallion tops.

 

 

 

Lamb Sandwich

9 Mar

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It’s Spring and I always make a leg of lamb.

The leftover sandwiches are delicious.

Two slices of whatever bread you like.

Two teaspoons mayonnaise

Six to Eight slices of thin cut trimmed lamb.

One handful arugula, spinach or lettuce.

Make sure the lamb is trimmed of all the fat.

Place the meat on a plate and warm it up in the microwave.

Spread the mayonnaise on both slices of the bread

Place the arugula next

Layer the warm meat

Top with the other slice of bread.

I like some feta cheese on mine and it melts since the lamb is warm.

If you are lucky you will get a sliver of garlic in the lamb.

Great lunch

 

Roast Pork, Vegetable LoMein

7 Mar

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This is a combination of two meals that came out delicious.

One 1 1/2 pound boneless pork

Salt and pepper

Garlic powder

6 Tablespoons apricot preserves

One 12 ounce package of lomein noodles

8 tablespoons oil

4 cloves chopped garlic

1/2 teaspoon red pepper flakes

One bag of Trader Joes Asian frozen vegetables

Preheat the oven to 375 degrees

Place the pork on a double piece of foil. This is just for easy clean up.

Season the pork with the salt, pepper and garlic powder.

Place the pork in the oven with a meat thermometer.

Cook till medium

Cover with the apricot preserves

Cook another five minutes till the apricots have melted.

Take out of the oven to cool.

Heat the oil, add the garlic and cook till it is light brown. Do not burn it.

Add the red pepper flakes

Take off the heat and set aside.

Cook the noodles according to the package directions but undercook them by 2 or 3 minutes. Make sure you salt the cooking water with one to two  tablespoons salt.

Drain the water and mix the noodles with the garlic oil.

Cook the vegetables according to the package directions and add to the pasta

Add 1/2 to 3/4 of the seasoning package and mix well.

Slice the pork into cubes and mix with the pan juices. The pork drippings are a blend of the apricots, salt, pepper and garlic. Too delicious not to use.

Add to the lomein.

Put $20.00 in your cookie jar because this is better than takeout.