Wednesday, October 22, 2008
Caramelized Leek, Sundried Tomato and Bacon Quiche
This is a great lunch that is quick and easy to reheat at work.
-4 cups 1/2 and 1/2
-2 cups grated cheese
-8 eggs
-2 leeks, thinly sliced
-1 cup sun-dried tomatoes, minced
-5 slices bacon, diced
-salt and pepper to taste
Cook bacon until crispy and then remove from the pan, reserving the grease. Caramelize the leeks over low heat in teh bacon grease until soft. Mix everything together and ladle into greased muffin tins. Bake on 350 for about 15 minutes, until the tops are brown and a toothpick comes out clean.
-2 cups grated cheese
-8 eggs
-2 leeks, thinly sliced
-1 cup sun-dried tomatoes, minced
-5 slices bacon, diced
-salt and pepper to taste
Cook bacon until crispy and then remove from the pan, reserving the grease. Caramelize the leeks over low heat in teh bacon grease until soft. Mix everything together and ladle into greased muffin tins. Bake on 350 for about 15 minutes, until the tops are brown and a toothpick comes out clean.
Labels: eggs, homemade, leeks, lunch recipes, quiche, tomatos
Wednesday, October 08, 2008
Meatball Soup
A hearty meal that reheats well for lunch.
-4 stalks celery, thinly sliced
-2 bell peppers, seeded and diced
-1/2 onion, diced
-3 turnips, peeled and diced
-1 egg
-1/4 cup grated Parmesan
-salt and pepper to taste
-5 cans chicken broth
Mix the beef, egg, parm, salt and pepper with your hands and form into meatballs about 1" in diameter. Set aside. Sautee the veggies with a bit of olive oil in a large stock pot. When they are starting to color, add the broth. Bring to a boil. Drop in the meatballs one by one and cook until done.
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Labels: beef, homemade, lunch recipes, soup
Saturday, July 19, 2008
Egg Salad Sandwich with Creamy Butter Lettuce Salad
Again, not very fancy, but certainly comfort food. Also, we got wonderful baby butter lettuce and lovely, super crunchy, super sweet Armenian cucumbers from the CSA that came together beautifully for this creamy salad.
Egg Salad Sandwich
-4 hard boiled eggs
-1/4 cup mayo
-1 ts garlic powder
-salt and pepper to taste
-4 pieces whole grain toast
Smash the eggs and mix in the salt, pepper, garlic powder and mayo. Spread between 2 pieces of hot toast. Makes 2 sandwiches.
Creamy Butter Lettuce Salad
-2 small heads butter lettuce, quartered
-1/2 Armenian cucumber, peeled and thinly sliced
-15 cherry tomatoes, halved
-2 tb mayo
-2 tb apple cider vinegar
-1 tb whole grain mustard
-1 ts agave nectar
Mix the ingredients for the dressing until smooth. Add the tomatoes and cucumber to the dressing and then pour it all over the butter lettuce.
-4 hard boiled eggs
-1/4 cup mayo
-1 ts garlic powder
-salt and pepper to taste
-4 pieces whole grain toast
Smash the eggs and mix in the salt, pepper, garlic powder and mayo. Spread between 2 pieces of hot toast. Makes 2 sandwiches.
Creamy Butter Lettuce Salad
-2 small heads butter lettuce, quartered
-1/2 Armenian cucumber, peeled and thinly sliced
-15 cherry tomatoes, halved
-2 tb mayo
-2 tb apple cider vinegar
-1 tb whole grain mustard
-1 ts agave nectar
Mix the ingredients for the dressing until smooth. Add the tomatoes and cucumber to the dressing and then pour it all over the butter lettuce.
Labels: eggs, homemade, lunch recipes, salad, sandwich
Friday, July 18, 2008
Grilled Cheese Sandwich with Green Salad
Not fancy, but definitely comfort food. We made the grilled cheese in the old sandwich maker (sort of like a waffle maker, but for bread). The salad was just romaine with a homemade vinaigrette.
Labels: dinner recipes, homemade, lunch recipes, sandwich
Wednesday, May 21, 2008
Kind of a Cobb
Kind of a Cobb Salad
This was a healthier version of a cobb salad, without the blue cheese or the creamy dressing.
-3 cups mixed greens per person
-1 chicken breast, pan fried and diced, per person
-5 stalks pickles asparagus, chopped, per person
-1 small tomato, chopped, per person
-1 hard boiled egg, chopped, per person
-1/4 diced red onion, per person
-homemade vinaigrette, to taste (equal parts olive oil, balsamic and mustard)
Layer all the chopped stuff on top of the greens, then pour on the dressing.
-1 chicken breast, pan fried and diced, per person
-5 stalks pickles asparagus, chopped, per person
-1 small tomato, chopped, per person
-1 hard boiled egg, chopped, per person
-1/4 diced red onion, per person
-homemade vinaigrette, to taste (equal parts olive oil, balsamic and mustard)
Layer all the chopped stuff on top of the greens, then pour on the dressing.
Labels: chicken, homemade, lunch recipes, salad
Wednesday, April 30, 2008
Peanut Chicken Salad
I'm always trying to think of good uses for the rotisserie chicken from Costco, which has to be the best $6 deal around. This time, I chopped up the chicken and made and Asian-style peanut salad with noodles.
-1 rotisserie chicken, chopped
-3 packages, shirataki noodles, par-boiled
-1/2 red onion, minced
-2 tb sesame seeds
-3 tb natural peanut butter
-3 tb dark soy
-2 tb warm water
-1 tb siracha
-1 tb agave nectar
-juice of 1 lime
-1 tb hoisin sauce
-a few cups of mixed greens
Combine all of the liquids and the sesame seeds to make a sauce. Mix the sauce into the chicken, onion and noodles. Serve over a bed of mixed greens.
-3 packages, shirataki noodles, par-boiled
-1/2 red onion, minced
-2 tb sesame seeds
-3 tb natural peanut butter
-3 tb dark soy
-2 tb warm water
-1 tb siracha
-1 tb agave nectar
-juice of 1 lime
-1 tb hoisin sauce
-a few cups of mixed greens
Combine all of the liquids and the sesame seeds to make a sauce. Mix the sauce into the chicken, onion and noodles. Serve over a bed of mixed greens.
Labels: chicken, homemade, lunch recipes, salad, shirataki noodles
Wednesday, April 23, 2008
Bacon and Carmelized Onion Quiche
Quiche is a great make-ahead dish that is great at any temperature and packs up well for lunch. we don't like crust very much, so we simply omit the crust and pour the filling into a well-greased pie pan.
-10 eggs
-1 cup cream
-1 cup shredded cheese
-1 onion, minced
-6 slices bacon, cut into lardons
Render the bacon and cook the onions in the grease. Drain off the remaining grease. Beat the eggs, cream, cheese, onion and bacon together and season with salt and pepper. Pour mixture into a greased pie plate and bake on 375 for about 45 minutes, or until top is puffed and golden and a toothpick comes out of the center clean.
-1 cup cream
-1 cup shredded cheese
-1 onion, minced
-6 slices bacon, cut into lardons
Render the bacon and cook the onions in the grease. Drain off the remaining grease. Beat the eggs, cream, cheese, onion and bacon together and season with salt and pepper. Pour mixture into a greased pie plate and bake on 375 for about 45 minutes, or until top is puffed and golden and a toothpick comes out of the center clean.
Labels: eggs, homemade, lunch recipes
Thursday, April 10, 2008
Garlic Chicken with Lime Mashed Squash
This was a quick dish that was perfect for a reheated microwave lunch at work.
Lime Mashed Squash
-1 large squash
-1/4 cup cream
-juice of 1/2 lime
-salt and pepper to taste
Cut the squash in half and season with olive oil, salt and pepper. Place on a cookie sheet (cut side up) and cover with foil. Roast on 400 for about 45 minutes, or until the flesh if fork tender. When the squash is cool enough to touch, scoop out the flesh with a spoon. Then puree the flesh with the other ingredients.
Garlic Chicken
-1 head of garlic, cloves peeled and minced
-1 tb each mustard seed and black onion seed
-salt and pepper to taste
-10 chicken thighs, cubed
-1/2 onion, thinly sliced
Sautee the onion and garlic over medium heat until the onions are translucent. Add everything else and sautee until the chicken is golden and cooked throughout.
-1 large squash
-1/4 cup cream
-juice of 1/2 lime
-salt and pepper to taste
Cut the squash in half and season with olive oil, salt and pepper. Place on a cookie sheet (cut side up) and cover with foil. Roast on 400 for about 45 minutes, or until the flesh if fork tender. When the squash is cool enough to touch, scoop out the flesh with a spoon. Then puree the flesh with the other ingredients.
Garlic Chicken
-1 head of garlic, cloves peeled and minced
-1 tb each mustard seed and black onion seed
-salt and pepper to taste
-10 chicken thighs, cubed
-1/2 onion, thinly sliced
Sautee the onion and garlic over medium heat until the onions are translucent. Add everything else and sautee until the chicken is golden and cooked throughout.
Labels: chicken, dinner recipes, homemade, lunch recipes, squash
Saturday, March 29, 2008
Fennel, Leek and Spicy Sausage Soup
Giao found the sausage to be a little "chewy", but the soup was flavorful and good for a cold night. It also reheats well for lunch.
-1 large fennel bulb, diced
-1/2 onion, diced
-5 stalks celery, diced
-6 pre-cooked spicy sausages, diced
-3 cans chicken broth
Sautee the onion, fennel and celery in a bit of olive oil until beginning to soften. Add the chicken broth and bring to a boil. Reduce to a simmer. Simmer, covered until the veggies are soft. Add the sausage ad serve.
-1/2 onion, diced
-5 stalks celery, diced
-6 pre-cooked spicy sausages, diced
-3 cans chicken broth
Sautee the onion, fennel and celery in a bit of olive oil until beginning to soften. Add the chicken broth and bring to a boil. Reduce to a simmer. Simmer, covered until the veggies are soft. Add the sausage ad serve.
Labels: dinner recipes, fennel, homemade, lunch recipes, soup
Sunday, March 23, 2008
BBQ in Fremont, CA
We went to a friend's for some BBQing. Our meal was intensely meaty, accompanied by only grapes and sunflower seeds.
Pork Ribs
Our friend, F., made these and they were succulent and well seasoned.
Oysters
Large and plump.
BBQ Short Ribs
This was our contribution to the party. We made about 10 lbs of short ribs, which we had marinated for about 24 hours.
Pork Ribs
Our friend, F., made these and they were succulent and well seasoned.
Oysters
Large and plump.
BBQ Short Ribs
This was our contribution to the party. We made about 10 lbs of short ribs, which we had marinated for about 24 hours.
Marinade for 10 lbs of short ribs:
-3/4 cup dark soy
-3 packets Splenda
-4 tb sesame oil
-4 tb rice vinegar
-2" knob ginger, grated
-2 tb garlic powder
-3 tb rooster sauce
-3/4 cup dark soy
-3 packets Splenda
-4 tb sesame oil
-4 tb rice vinegar
-2" knob ginger, grated
-2 tb garlic powder
-3 tb rooster sauce
Labels: BBQ, homemade, lunch recipes
Tuesday, March 18, 2008
Crustless Mini-Quiche
Sundried Tomato, Basil and Artichoke Mini-Quiche
These are a great portable snack or meal. And they are a great use for muffin tins.
-10 eggs
-1 cups half and half
-2 large handfuls grated cheese
-1/2 cup sun dried tomatoes, diced
-1 cup marinated artichokes, drained and diced
-handful of fresh basil, chopped
-salt and pepper to taste
Mix all ingredients thoroughly. Ladel into a greased muffin tin, about 2/3 to the top of each cup. Bake on 350 for about 30 minutes, or until the tops are puffed and golden.
Labels: eggs, homemade, lunch recipes
Wednesday, March 12, 2008
American Bento Lunch
Cherry Tomatos, Cornichons, Deviled Eggs and Indian Spiced Chicken Salad
I got the idea to make Giao bento boxes for lunch from Biggie at Lunch in a Box. Although she makes them for her pre-schooler, Giao also likes variety but lots of calories in his lunches.
Deviled Eggs:
-4 eggs, hard-boiled
-1 tb mayo
-1 tb dijon
-salt and pepper to taste
-1 ts hot paprika
-1 ts garlic powder
Halve the eggs and pop out the yolks. Mix the yolks with the rest of the ingredients until smooth. Spoon the yolk mixture back into the concave of the eggwhites. Sprinkle with paprika.
Indian Spiced Chicken Salad:
-1 rotisserie chicken, shredded
-1/2 cup mayo
-1 tb dry garlic chutney (pre-packaged and bought at an Indian grocery store)
-juice of 1/2 lemon
Mix mayo, chutney and lemon juice together until smooth and then mix it into the shredded chicken.
-4 eggs, hard-boiled
-1 tb mayo
-1 tb dijon
-salt and pepper to taste
-1 ts hot paprika
-1 ts garlic powder
Halve the eggs and pop out the yolks. Mix the yolks with the rest of the ingredients until smooth. Spoon the yolk mixture back into the concave of the eggwhites. Sprinkle with paprika.
Indian Spiced Chicken Salad:
-1 rotisserie chicken, shredded
-1/2 cup mayo
-1 tb dry garlic chutney (pre-packaged and bought at an Indian grocery store)
-juice of 1/2 lemon
Mix mayo, chutney and lemon juice together until smooth and then mix it into the shredded chicken.
Labels: chicken, eggs, homemade, lunch recipes, salad
Friday, February 22, 2008
Chicken (Kelp) Noodle Soup
A hearty chicken noodle soup packed with veggies and fiber-filled kelp noodles.
-4 zuchinni, thinly sliced
-1 onion, diced
-3 carrots, thinly sliced
-8 boneless, skinless chicken thighs, diced
-2 packs kelp noodles, chopped
-6 cans chicken broth
-salt and pepper taste
Sautee the veggies in a bit of oil until beginning to caramelize. Add the noodles and broth and bring to a boil. Simmer until veggies are tender, then add the diced chicken. Simmer a few more minutes and serve.
-1 onion, diced
-3 carrots, thinly sliced
-8 boneless, skinless chicken thighs, diced
-2 packs kelp noodles, chopped
-6 cans chicken broth
-salt and pepper taste
Sautee the veggies in a bit of oil until beginning to caramelize. Add the noodles and broth and bring to a boil. Simmer until veggies are tender, then add the diced chicken. Simmer a few more minutes and serve.
Labels: carrot, chicken, homemade, lunch recipes, soup
Tuesday, February 12, 2008
Mustard Sausage with Cheesy Roasted Brocolli
This is a great recipe for lunch or dinner, and reheats well.
-8 Italian sausages, casing removed
-2 tb whole grain mustard
-2 tb apple cider vinegar
-1 onion, thinly sliced
Sautee the onion over medium heat until almost caramelized. Add the sausage and break into bits with a wooden spoon, while browning. Add the mustard and vinegar, mixed together, to the sausage and onions and continue cooking until done.
For the broccoli recipe, click here.
-2 tb whole grain mustard
-2 tb apple cider vinegar
-1 onion, thinly sliced
Sautee the onion over medium heat until almost caramelized. Add the sausage and break into bits with a wooden spoon, while browning. Add the mustard and vinegar, mixed together, to the sausage and onions and continue cooking until done.
For the broccoli recipe, click here.
Labels: brocolli, homemade, lunch recipes, sausage
Monday, February 11, 2008
Chili Rubbed Ribs and Blue Cheese Brussel Sprouts
This is our standard "Set It and Forget It" chili-rubbed rib recipe. We paired it with a simple recipe for brussel sprouts kicked up with blue cheese.
Blue Cheese Brussel Sprouts
-1 lb brussel sprouts, trimmed and quartered
-salt and pepper to taste
-3 tb crumbled blue cheese
-2 tb butter
Sautee the brussel sprouts over medium-high heat until browned and tender. Mix the butter and blue cheese together and mix into the brussel sprouts.
-1 lb brussel sprouts, trimmed and quartered
-salt and pepper to taste
-3 tb crumbled blue cheese
-2 tb butter
Sautee the brussel sprouts over medium-high heat until browned and tender. Mix the butter and blue cheese together and mix into the brussel sprouts.
Labels: brussel sprouts, homemade, lunch recipes, pork
Thursday, February 07, 2008
Leftover Mash Up
We had a bunch of leftovers, so Alexis added some sliced chicken sausage to the caramelized onions and peppers (from the super bowl) and some spinach she had previously frozen lest it go bad and we had a nice, healthy dinner, with leftovers for lunch the next day.
Labels: dinner recipes, homemade, leftovers, lunch recipes, sausage, spinach
Sunday, February 03, 2008
Super Bowl Party
For this year's Super Bowl we had some pretty good regional foods to choose from. Some of it was store-bought (for New York) and much of it was homemade (New England). Either way, there was way too much food, as usual.
Lobster Bisque
This was Alexis' first attempt at a bisque and, true to form, she just read a bunch of recipes, didn't follow any, and winged it. In the end it was a very delicious soup.
Dinner Rolls
This is Alexis' mom's recipe and these rolls were perfect for dipping in soup.
Take and Bake Pizza from Costco
This was kind of a cop-out, for sure. But it was so easy.
Beer Simmered Bratwurst with Caramelized Onions and Peppers
Simmer the sausages until done. Pop them into a toasted bun and slather with mustard and caramelized onions and peppers. All the fixings are pictured below.
Apple Pie
We used Fuji apples this time and they required no added sugar, and were ever so slightly tart. Yum.
Cheddar Chive Scones
We love these. Probably more than most. But we only make them when we are having people over.
An assortment of yummy snacks.
Grapes (these were a huge hit with the toddlers), wasabi peas, pita chips, potato chips, crudites, almonds, artichoke dip from Costco and Alexis' super garlicky hummus.
Bagels and Lox
Everything you need to create your classic lox bagel
Lobster Bisque
This was Alexis' first attempt at a bisque and, true to form, she just read a bunch of recipes, didn't follow any, and winged it. In the end it was a very delicious soup.
-2 1/2 lb lobster tails, chopped in 1 inch chunks with shell
-4 tb butter
-2 cans chicken stock
-2 bottles clam juice
-3 cups fish stock
-2 cups heavy cream
-4 egg yolks
-3 tb cornstarch
-1 ts cayenne
-3 tb tomato paste
-2 carrots, diced
-4 stalks celery, diced
-1 onion, diced
-chives, chopped for garnish
-4 sprigs thyme
-10 sprigs Italian parsley
-salt to taste
In a large pot sautee the lobster chunks in the butter until the shells are red, but the meat is not cooked through. Remove the lobster from the butter, remove the meat from the shell and set aside in a bowl to chill in the fridge. Return the shells to the pot with the butter, add the carrot, celery and onion and sautee in a butter for a few minutes. Add all of the liquid except the cream, the herbs, the cayenne and the tomato paste. Simmer for about 1/2 hour, until the veggies are all soft. Strain the broth through cheese cloth in a seive, smooshing the solids as much as possible. Strain twice. Return the strained liquid to the pot and add the cream, egg yolks and cornstarch, all whisked together. Simmer until slightly thickened. Take out the lobster meat and chop finely. Add to the soup. Garnish with chives and serve.
-4 tb butter
-2 cans chicken stock
-2 bottles clam juice
-3 cups fish stock
-2 cups heavy cream
-4 egg yolks
-3 tb cornstarch
-1 ts cayenne
-3 tb tomato paste
-2 carrots, diced
-4 stalks celery, diced
-1 onion, diced
-chives, chopped for garnish
-4 sprigs thyme
-10 sprigs Italian parsley
-salt to taste
In a large pot sautee the lobster chunks in the butter until the shells are red, but the meat is not cooked through. Remove the lobster from the butter, remove the meat from the shell and set aside in a bowl to chill in the fridge. Return the shells to the pot with the butter, add the carrot, celery and onion and sautee in a butter for a few minutes. Add all of the liquid except the cream, the herbs, the cayenne and the tomato paste. Simmer for about 1/2 hour, until the veggies are all soft. Strain the broth through cheese cloth in a seive, smooshing the solids as much as possible. Strain twice. Return the strained liquid to the pot and add the cream, egg yolks and cornstarch, all whisked together. Simmer until slightly thickened. Take out the lobster meat and chop finely. Add to the soup. Garnish with chives and serve.
Dinner Rolls
This is Alexis' mom's recipe and these rolls were perfect for dipping in soup.
-1 pint milk
-1 egg, beaten
-1/2 cup butter
-1/3 cup sugar
-1 package yeast
-1/4 cup warm water
-1 and 1/2 ts salt
-1/2 ts baking soda
-1 ts baking powder
-flour (there is no predetermined amount, read recipe below)
-1 egg, beaten
-1/2 cup butter
-1/3 cup sugar
-1 package yeast
-1/4 cup warm water
-1 and 1/2 ts salt
-1/2 ts baking soda
-1 ts baking powder
-flour (there is no predetermined amount, read recipe below)
Scald the milk and remove the film from the top. Add the butter and the sugar to the milk and stir to dissolve. When milk is cool to the touch, add the egg and stir to combine. Dissolve the yeast in the warm water, wait 10 minutes, and add it to the mixture. Then add enough flour to make a thin batter. Let this rise on the counter, uncovered, for 2 hours. Add the salt, baking powder, the baking soda and enough flour to make a stiff dough. Knead the dough on a floured surface until smooth. Put the dough in a greased bowl, cover with a damp cloth and store in the refridgerator for 24 hours before using. Pull off small pieces of dough, roll into balls and place in a greased muffin tin. Bake at 450 for 10 minutes, or until golden brown.
Take and Bake Pizza from Costco
This was kind of a cop-out, for sure. But it was so easy.
Beer Simmered Bratwurst with Caramelized Onions and Peppers
Simmer the sausages until done. Pop them into a toasted bun and slather with mustard and caramelized onions and peppers. All the fixings are pictured below.
Apple Pie
We used Fuji apples this time and they required no added sugar, and were ever so slightly tart. Yum.
-2 crust recipes (below)
-6 apples, peeled and cored
-1 ts cinnamon
-1/4 cup sugar
-squeeze of lemon
-6 apples, peeled and cored
-1 ts cinnamon
-1/4 cup sugar
-squeeze of lemon
Toss the apples with the lemon and cinnamon and set aside while you pre-bake the crust. Bake bottom crust on 350, pressed into a pie pan for 10-15 minutes, until just beginning to color. Remove from oven and add the apple mixture. Roll out the other batch of dough and place over the top of the apples, pressing into the edges. Trim excess dough. Poke in several places with a knife or fork to allow for steam to escape. If you do not do this, your pie may explode in the oven. Bake on 35 for about 45 minutes, until the crust is golden brown.
Crust:
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
Cheddar Chive Scones
We love these. Probably more than most. But we only make them when we are having people over.
-3 cups flour
-1 tb baking powder
-1 tb sugar
-2 ts salt
-1/2 cup chives, finely chopped
-2 cups grated cheddar
-2 cups heavy cream
Combine the dry ingredients. Mix in the cheese and chives. Add the cream and stir until a dough forms. You may need to add a little more cream to get a dough to form. Put the dough on a floured surface and knead a several times, until the dough is smooth. Separate the dough into 2 parts and form each into a disc about 1 in thick. Cut each disc into 8 trianuglar pieces. Spread out the pieces on a large, greased cookie sheet and bake on 400 for 20 minutes, or until golden brown.
-1 tb baking powder
-1 tb sugar
-2 ts salt
-1/2 cup chives, finely chopped
-2 cups grated cheddar
-2 cups heavy cream
Combine the dry ingredients. Mix in the cheese and chives. Add the cream and stir until a dough forms. You may need to add a little more cream to get a dough to form. Put the dough on a floured surface and knead a several times, until the dough is smooth. Separate the dough into 2 parts and form each into a disc about 1 in thick. Cut each disc into 8 trianuglar pieces. Spread out the pieces on a large, greased cookie sheet and bake on 400 for 20 minutes, or until golden brown.
An assortment of yummy snacks.
Grapes (these were a huge hit with the toddlers), wasabi peas, pita chips, potato chips, crudites, almonds, artichoke dip from Costco and Alexis' super garlicky hummus.
Bagels and Lox
Everything you need to create your classic lox bagel
Labels: bread, homemade, lunch recipes, sausage, soup
Wednesday, January 30, 2008
Chicken Brocolli Bake
Giao called this dish a "half assed chicken divan", but he couldn't deny that it was tasty. There's really no recipe for this one. Alexis just shredded a rotisserie chicken, mixed it with brocolli flowerettes, covered it with cheese and threw it in the oven until the cheese melted.
Labels: brocolli, casserole, chicken, lunch recipes
Monday, January 28, 2008
Pan Fried Caraway Rubbed Pork Chop with Roasted Cauliflower
A work day lunch. The trick to making a pork chop in advance turns out to be taking it out of the oven before it is done so that when you reheat it in the microwave, it does not get too dried out.
Pan Fried Caraway Rubbed Pork Chop
-2 ts caraway seeds, ground
-1 ts salt
-1 ts pepper
-2 pork chops
Mix the spices together and season all sides the the pork chops. Then pan fry on medium high in a bit of olive oil and butter for about 5 minutes on each side (for a 1 inch thick pork chop), until slightly pink inside.
Roasted Cauliflower
-1 head cauliflower, cut into flowerettes
-salt and pepper to taste
Season cauliflower with salt and pepper and place in a baking dish. Roast on 350, covered, until fork tender. Then remove cover and roast until beginning to brown, stirring occasionally.
-2 ts caraway seeds, ground
-1 ts salt
-1 ts pepper
-2 pork chops
Mix the spices together and season all sides the the pork chops. Then pan fry on medium high in a bit of olive oil and butter for about 5 minutes on each side (for a 1 inch thick pork chop), until slightly pink inside.
Roasted Cauliflower
-1 head cauliflower, cut into flowerettes
-salt and pepper to taste
Season cauliflower with salt and pepper and place in a baking dish. Roast on 350, covered, until fork tender. Then remove cover and roast until beginning to brown, stirring occasionally.
Labels: cauliflour, homemade, lunch recipes, pork
Friday, January 25, 2008
Meatballs and Tomato Sauce
A classic dish that takes a little effort, but is well worth it.
Meatballs
-2 lbs ground beef
-1/2 cup ricotta
-1/2 cup parmasean
-2 ts salt
-1 ts pepper
-1 tb garlic powder
-2 tb Italian seasoning
-2 eggs
Mix all ingredients together with your hands and roll into 1 inch balls. Cook the meatballs in batches in a hot pan in olive oil. Shake the pan often to make sure the meatballs are browned on all sides.
Tomato Sauce
-4 cans diced tomatoes
-1/2 onion, roughly chopped
-5 cloves garlic, peeled
-salt and pepper to taste
-1 handful basil
Sautee the onions and garlic in a bit of olive oil until beginning to brown. Add the rest of the ingredients and simmer, covered, for about 1/2 an hour. Then puree with an immersion blender or in a regular blender.
-2 lbs ground beef
-1/2 cup ricotta
-1/2 cup parmasean
-2 ts salt
-1 ts pepper
-1 tb garlic powder
-2 tb Italian seasoning
-2 eggs
Mix all ingredients together with your hands and roll into 1 inch balls. Cook the meatballs in batches in a hot pan in olive oil. Shake the pan often to make sure the meatballs are browned on all sides.
Tomato Sauce
-4 cans diced tomatoes
-1/2 onion, roughly chopped
-5 cloves garlic, peeled
-salt and pepper to taste
-1 handful basil
Sautee the onions and garlic in a bit of olive oil until beginning to brown. Add the rest of the ingredients and simmer, covered, for about 1/2 an hour. Then puree with an immersion blender or in a regular blender.
Labels: beef, homemade, lunch recipes
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