Chicken Triangles Revisited with Chilled Creamy Cucumber Soup

That's right this is the clean out the freezer and fridge week. I just did not want to spend a lot at the grocery store and I didn't need to, as long as my husband keeps an open mind this week (no it won't be that bad).

Back in oh I think it was July I made a recipe for Chicken Triangles and I mentioned I had enough to freeze for another meal. Ta Da! Tonight was the meal. They were as tasty and flaky as in July!

Also made a Chilled Creamy Cucumber Soup, recipe from foodnetwork.com. I did not realize that the fall season was starting early this year so a chilled soup would have been better received perhaps if it was warmed. The cukes came from the guy my husband works with, my supplier of Broccoli Rabe. The soup was good, I thought... Just remember they can't all be winners!

Also finished up that Potato Salad from last night and yes Velva I added the Tarragon and it was more flavorful! Thanks for the push.

Potato Salad and Burgers

I am more excited about the potato salad then the burgers tonight. I had picked up some of the cutest little potatoes at the Farmer's Market last week and really wanted to use them. So I went to the TV Foodnetwork web sight and found this great recipe from Alton Brown. Cold-Fashioned Potato Salad. I of course made a couple of changes. I was never a huge tarragon fan so I left that our and of course I left out the garlic! The tomatoes were from Mike's garden. Tasty!

Grilled Pork Chops

My God these pork chops are huge! My husband put them in marinate of olive oil, salt and pepper. "Nothing fancy, keep it simple." I could not finish mine, too big (!) but I did finish that delicious ear of corn from my dad's garden.

Today I was out shopping with a friend and we stopped at the Equinox Diner in Orange. Cute place and the food was great. I had what was the best veggie burger ever. I could identify the veggies in the burger! It was a Black Bean Pattie on a toasted bun with lettuce, tomato and pickle. It came with a small salad. There was suppose to be an avocado there but really did not miss is. Can't wait to go back!

Shrimp and Beans

Friday, August 28, 2009


So we are having Shrimp again on a Friday night, and it is not even Lent. This recipe came from Every Night Italian by Giuliano Hazan. There are so many good recipes in this book.

I did make one change in the ingredients, I used bacon because the store did not have Pancetta and the orginal recipe called for garlic and I did not use any (just not a huge garlic fan). Also used the recipe as a sauce for some Angel Hair pasta!

1 cup yellow onion thinly sliced crosswise
4 tbsp extra-virgin olive oil 2 oz. bacon, diced
1 pound large shrimp 1 1/2 cups drained canned cranberry or cannelini beans
6 to 8 fresh sage leaves
3 tbsp dry white wine
2 tsp finely chopped Italian flat-leaf parsley
salt
Freshly ground black pepper
9 0z package of Buitoni Angel Hair Pasta

1. Put the onion and 2 tbsp of the olive oil in a large skillet or sauté pan and place over medium heat. Sauté until the onion turns a rich golden color.
2. Peel and devein the shrimp.
3. Add the pancetta to the onion and cook until it begins crisp. Then add the beans and sage and cook for 3 to 4 minutes.
4. Prepare the pasta according to the package.
5. Add the shrimp to the sauté pan and sauté for about 1 minute. Add the wine and parsley and season with salt and pepper. I am sure I saw my husband add more wine at this point. Cook the shrimp until they turn completely pink, about 2 to 3 minutes.
6. Add the cooked pasta to the sauté pan and toss together.

Quite a good meal. We had a bottle of Riff Pinot Grigio, 2007 with dinner, it is what I used for the recipe.

Chicken!

I cut this recipe out of the New York Times years ago. It is a good recipe to make on the weekend and just reheat later in the week.

Put simply, because I can not find the darn clipping (grrrrrrr), you mix fresh lemon juice, olive oil, salt and pepper, and a dash of hot sauce together. I put these ingredients in a zip lock bag. Add the chicken and coat with mixture. I used pieces - breasts with the bone in, thighs and legs. Place in a foiled lined 9x12 baking pan with sides that has been coated with cooking spray. Bake 350 degrees for 40 to 50 minutes or until the juices run clear.

That was done on Sunday. Tonight my husband heated it through on the grill.
We had the green beans from my dad's yard, steamed and then added butter, salt and pepper. Also Basmati Rice. Just a delicious meal

Calzones

Calzones with bacon and onion for him and broccoli rabe, tomato and fresh mozz for me. Crust was perfect. Nice and crispy.
Picked up some more corn from my dad and took it off the cob and froze it. Got some of those fantastic beans he had. Steamed those and will probably use them in a salad. And took some of the raspberries and am looking forward to a raspberrry smoothie tomorrow.

Mediterranean Roast Beef Pita Revisited

I had planned on making Mediterranean Roast Beef Pita but got home a little later than planned but my husband picked up the ball for me. We had this dish back in July and it was as good as it was then.
My husband said that we did not have Cider Vinegar so he used Rice Wine Vinegar and he forgot to add the red onion. Considering I was figuring we would just have Roast Beef Sandwiches this was a pleasant surprise.
We had corn on the cob from my dad's (my 92 year old dad) garden. It was delicious. Sweet and tender. Cow corn... I don't think so.

Vegetarian Ribollita

Found this recipe on TV Food Network. All the produce was reasonably priced. It was flavorful and so good. I made enough to bring some to my Dad. And my husband liked it.

Here is the recipe and the link for the TV Food Network site.

1/4 cup extra-virgin olive oil, plus more for drizzling
1 medium onion, diced (2 1/2 cups)
1 rib celery, sliced (3/4 cups)
1 medium zucchini, diced (1 1/4 cups or 5 1/4 ounces)
2 carrots, peeled and diced (1/3 cup)
3 cloves garlic, chopped
1 sprig fresh rosemary
Kosher salt black pepper
1 head Savoy cabbage, cleaned and coarsely chopped or shredded (7 1/2 cups)
1 (15-ounce) can diced tomatoes, in juice
1/2 cup chopped fresh basil leaves
1 teaspoon dried marjoram1 (15-ounce) can cannellini beans
10 cups vegetable broth
4 cups cubed sourdough bread (about 1/2 loaf)
3 cups baby spinach leaves
1/2 cup shaved Pecorino-Romano

Directions
In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat. Add the onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper. Cook until the vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth, and adjust the heat to simmer gently for 20 minutes.

Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle extra-virgin olive oil.

100th Post!

Wow 100 blog posts. I must say I have enjoyed doing this blog. And I think some people are actually reading it!

I wanted to do something special for today's post. Planning on making meatballs on the grill if the weather does not change. But than I thought I would share one of my mom's recipe's as a special treat. So here it is, The Chocolate Chip Cookie Recipe.

I had gotten the basic recipe from her but the I was missing one key ingredient. I made this recipe for the longest time and something was not right. One Sunday my sister was over and had a cookie and said they tasted just like mom's without the Rice Krispies in them. Rice Krispies! Mom had told me about the oatmeal and coconut flakes and nuts and that in the late 60's she started adding wheat germ but did not mention the Rice Krispies.

These cookies are really good. I know 2 little kids in Maryland who would be disappointed if they see me without the cookies. I know this is not a "dinner" recipe but this recipe is near and dear to my heart. It is written as she told it to me (except for the Rice Krispies part).

The Chocolate Chip Cookie Recipe

2 1/4 cup sifted flour
1 tsp salt
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp hot water
1 tsp baking soda
12 oz. chocolate chips
1 cup chopped walnuts nuts
1 cup oatmeal
1/2 cup wheat germ
1 cup flaked coconut
1 cup Rice Krispies

Blend butter and sugar and brown sugar. Add eggs and vanilla. Sift flour and salt. Blend hot water and baking soda. Add baking soda and flour to butter mixture. Add all other ingredients except the Rice Krispies. Stir in the Rice Krispies by hand, do not use the mixer (you don't want to over beat them). Roll them into about a teaspoon size balls. Place on baking sheet lined with parchment paper and bake for 10 minutes at 350 degrees. I usually get about 8 dozen cookies. It sounds like a lot but they are small. That way you can eat more.
: )

You can add or subtract what you ever you like. I have made them with Heath Bar chips and different nuts. I use to love coming home from school and walking in to a house that smelled like a bakery. I hope you all enjoy these cookies as much as we do!

Pasta with Shrimp and Sand

Wow I have not done a post all week! Did we eat dinner this week?

Well tonight we certainly did. I use to make this recipe called Pasta with Peppers and Sand. My friend Heidi wanted to be sure I mentioned that the "sand" is actually bread crumbs. It was from the Frugal Gourmet, Jeff Smith. My husband and I loved his television show. I thought that instead of the peppers I would add Shrimp. It was really good. No it really was really good. It was light and the bread crumbs were crunchy and the shrimp was perfectly cooked.

Ingredients -
1 lb. Orrechieatta pasta
1/2 cup panko bread crumbs
1/4 tsp crushed red pepper
4 tbsp. olive oil, divided
1 lb. shrimp, cleaned and deveined
2 tbsp. fresh chopped parsley
salt and pepper to taste

Directions -
Prepare pasta according to package directions.

Meanwhile heat 2 tbsp. olive oil until hot and add bread crumbs and crushed red pepper. Saute until bread crumbs are lightly browned. Remove from pan. In same pan heat 2 tbsp. olive oil until hot. Add shrimp and saute until cooked. Add parsley and season with salt and pepper. Stir in the breadcrumbs to shrimp mixture.

Drain pasta and mix with 2 tbsp. butter. Add shrimp mixture to the pasta. and serve.

Also had a Caprese Salad with tomatoes from Mike Casey's garden, he is a co-worker. Add bottle of DaVinci Chianti 2006 and it was a perfect meal to end a busy week