Chicken with chimichurri, broccoli, and rice

February 21, 2012 at 4:28 pm (parties, recipes)
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Made Mahatma Spanish rice straight out of a package. Roasted broccoli in one pan, and layered raw chicken breasts on chopped onions with a drizzle of EVOO in another pan, and roasted all till the chicken was cooked through.

Also made chimichurri: a bunch of fresh cilantro and parsley, about 1/8 red onion, 1-2 cloves garlic, EVOO and walnut oil, a handful of walnuts, salt and pepper, dried oregano, and lime juice all blended together in the food processor.

Ate the rice, chicken, and broccoli with chimichurri.

For dessert, I made a blackcurrant mousse that was a bit too strong: 1 small container whipped cream, 1 package frozen blackcurrants simmered with vanilla and pressed through a strainer, 1/2 cup sugar, 1 package gelatin, juice and zest of 1 lemon.

Also made guacamole for Kathryn’s guac-off party. Avocados, lime juice and zest, salt, cilantro, red onion. Keeping it simple! The winning guacamole had basil in it. Tim made one that involved roasted avocados, tomatillos, chipotles, caramelized onions…

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chocolate chip cookie cake for Valentine’s Day

February 14, 2012 at 4:37 pm (recipes)
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http://allrecipes.com/recipe/original-nestle-toll-house-chocolate-chip-pan-cookie/

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Directions

PREHEAT the oven to 375 degrees F (190 degrees C). Grease a 10×15 inch jelly roll pan.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Spread into greased 15 x 10-inch jelly-roll pan.
BAKE for 20 to 25 minutes in the preheated oven, or until golden brown. Cool in pan on a wire rack, then cut into bars.
Nutritional Information

Amount Per Serving Calories: 118 | Total Fat: 6.1g | Cholesterol: 19mg

Fizzed up and overflowed in the oven. TBD how good it will taste.

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Foooooods

February 13, 2012 at 1:09 pm (recipes)
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We went to the Russian supermarket (Intermarket) for the first time and among my purchases was a bag of kasha. I made it like steamed rice, with a 2 to 1 ratio of water to buckwheat, and a drizzle of toasted sesame oil over the top to encourage the nutty flavor. Served this for dinner along with pan-fried salmon and boiled carrots. The next day, I had some for breakfast, mixed with the leftover curried coconut and mustard seeds that had fallen off the roasted cauliflower I made a while back. Yum.

We took a big shopping trip to Woodman’s, too, but left with plenty of nice whole foods.

I made roasted chickpeas:
Rinse and dry 1 can chickpeas, mix with EVOO, roast at 400 degrees for about 45 mins. Take out, toss with a mixture of 1 tbsp sugar, 1/2 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp each dried rosemary, oregano, and thyme. I designated this as “4 servings” but scarfed these in 2 sittings. Delicious. I want to try it with other beans, now, too.

Rice salad:
Steam 1 bunch asparagus cut into 1-inch pieces.
Boil long-grain white rice mixed with mung dal. Add frozen peas at the last minute.
Make a dressing of lemon juice, whole-grain Dijon, EVOO, walnut oil, salt, pepper.
Chop fresh celery and flatleaf parsley.
Mix everything together. Serve.

Roasted veggies:
Peel and cut up parsnips, carrots, and onion; mix with EVOO and salt and roast at 400 degrees for maybe 30 mins (not sure how long, really… “till done”)

Also hard-boiled eggs that I forgot about, and the water ran low and they split open and looked gross. Ugh.

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