Sunday, December 12th, 2010 - Spinach and Cheese Strata

Recipe: http://smittenkitchen.com/2009/12/spinach-and-cheese-strata/


I only refrigerated it for 5 hours and only cooked it for 30 minutes because the top was getting brown.

We didn't really like this.  The dijon mustard wasn't good, the frozen spinach was bland, and the top was crunchy while the bottom was runny.  I don't think I will make this again, though I will try other vegetarian breakfast casseroles.

Friday, December 3rd, 2010 - Baked Ziti

Recipe is from America's Test Kitchen website, you have to login to get it though, so I'm copying it here:

Serves 8 to 10

The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. For tips on cooking with cottage cheese, see related How To Cook.

INGREDIENTS

• 1pound whole milk cottage cheese or 1 percent cottage cheese (see note)
• 2large eggs , lightly beaten
• 3ounces grated Parmesan cheese (about 1 1/2 cups)
•  Table salt
• 1pound ziti or other short, tubular pasta
• 2tablespoons extra virgin olive oil
• 5medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
• 1(28-ounce) can tomato sauce
• 1(14.5-ounce) can diced tomatoes
• 1teaspoon dried oregano
• 1/2cup plus 2 tablespoons chopped fresh basil leaves
• 1teaspoon sugar
•  Ground black pepper
• 3/4teaspoon cornstarch
• 1cup heavy cream (see note)
• 8ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) (see note)

INSTRUCTIONS

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).
• 2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.
• 3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
• 4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
• 5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

Changes: I switched the cornstarch for flour and used Italian seasoning, not basil and oregano.  I added a bit of onion when I was sautéing the garlic.  I forgot to buy aluminum foil, so we just baked it in the oven for 15 to 20 minutes and it was ready.



We loved this!  It was a lot of ingredients, but the taste is just fantastic.  The fresh mozzarella (which is cheap here!) and the cottage cheese were my favorite parts.  I halved this recipe and still put it in a 9x13 and it was enough for the two of us plus some for lunch the next day.  I will be making this again!

Wednesday, December 1st, 2010 - Cottage Pie

Recipe: http://www.cookingbytheseatofmypants.com/recipes/cottage-pie-recipe/

Changes: I added canned corn and did not add celery or thyme.  The ingredient list calls for garlic, but then it's never implemented in the instructions, so I just left it out.

I'm still working on figuring out proportions with the ingredients here.  I should have had more potatoes.  I bought .3 kg of meat, which was enough.  I could have added peas, but I forgot I had them.

I thought this was good.  It's different than what my family cooks, but it was easy to implement with my limited kitchen supplies.  I didn't put enough salt in, so I need to be more careful about getting spices correct.  Also, I didn't finely chop the carrots, so they weren't done, so I should consider boiling or steaming them before adding them to the beef.  I'm keeping the recipe and will see if I can improve it.

Wednesday, November 22nd, 2010 - Mushroom Lasagna

Recipe: http://smittenkitchen.com/2010/10/mushroom-lasagna/


Mushroom Lasagna
Serves 6 to 8 (more as a first course)
Salt
Olive oil
3/4 pound dried lasagna noodles
1 large clove garlic, minced
4 cups whole milk
3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg (I used less, because this seemed like a lot)
1 1/2 pounds cremini or portobello mushrooms
1 cup freshly grated parmesan
Preheat your oven to 375°F. Bring a large, wide (if you use a wide one, you can save a dish later and saute your mushrooms in the bottom of it) of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.
Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.





Changes: I didn't use nutmeg.

This was a time-consuming recipe, but I think all lasagnas are.  I had a mishap with the lasagna noodles because they all stuck together and I had to run them under hot water to separate some of them, but some were still stuck together.  So the lasagna noodles were tough and difficult to eat.

We though that this was pretty boring tasting though with just mushrooms, though I would make it again just because it's something different.

Saturday, November 27th, 2010 - Potato and Leek Soup

http://simplyrecipes.com/recipes/potato_leek_soup/

INGREDIENTS

• 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
• 2 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or vegetable broth for vegetarian option)*
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• Marjoram - dash
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Tabasco sauce or other red chili sauce
• Salt & Pepper

*If cooking gluten-free, be sure to use gluten-free broth.

METHOD

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

Serves 4-6.

I meant to make another soup recipe, but I couldn't find all the ingredients and I had already bought a leek, so this was the only other thing I could think to make.  I don't have a blender right now, so I didn't blend anything and I didn't have any fresh spices.

This was kind of bland.  If I try it again, I will need to add more things, or maybe the blending will make it different.

Tuesday, Nov. 23rd, 2010 - Pea and Zucchini Pasta

Recipe: http://www.marthastewart.com/recipe/spaghetti-with-peas-and-zucchini-ribbons?backto=true&backtourl=/photogallery/zucchini#slide_45

We did not like the sauce this recipe created for the pasta.  Plain yogurt is sour, I really need to learn my lesson and not ever consume it again.  The vegetables were good though and it was a nice change from just the usual tomato-based sauce, but maybe use heavy whipping cream next time?

Sunday, November 21st, 2010 - Bean and Pasta Soup

Recipe: http://uktv.co.uk/food/recipe/aid/630243

Verdict:  This was okay.  I can't remember what pasta soups are supposed to taste like, but it was not bad tasting.  They sell these kinds of beans here in Zurich, so I can either keep working on this soup recipe or try some other recipe with these beans.  We didn't have carrots so I didn't add the, but I wonder how they would taste with them.

Wednesday, November 17th, 2010 - Simple Corn Chowder

My recipe is based off of this one: http://simplyrecipes.com/recipes/corn_chowder/, but I just made do with what I had here, so this is what I did:

Simple Corn Chowder

Serves 2

1 tbsp. butter

1/2 small yellow onion, chopped

1 large carrot, chopped (about 1 cup)

1 celery stalk, chopped (about 1/2 cup)

1 cup canned corn

3 ½ cups milk, whole or low fat

1 cup potatoes (3 or 4 fingerling potatoes), peeled and diced

½ tsp. Italian seasoning

1.     In a large stockpot, melt the butter over medium heat.   Sauté the onion, carrots, and celery in the butter for 5 – 6 minutes. 

2.     Reduce the heat; add milk and simmer covered for 5 minutes.

3.     Raise the heat; add potatoes, seasoning, salt and pepper to taste.  Let soup boil for 15 minutes.

4.     Reduce heat and add canned corn, then simmer for 5 more minutes.

Rootbeer Glazed Pork Chops

2 cups Root Beer
2 cups reduced veal stock (I also use any stock on hand)
Four 16 oz. Double cut bone in pork chops (again I use any I can get)
4 teaspoons of Emerils essence (you would have to make this but any kind of season all would work)
4 teaspoons olive oil
1 recipe Carmelized onions (below)

Make a glaze by combining the root beer and stock in a medium heavy saucepan. Bring to a boil over medium high heat. Reduce heat to low and simmer until reduced to a thick syrup about 1 hour. Remove from heat.

Preheat grill and pre heat oven to 425.

Season each chop on both sides with emeril's essence. Place on grill ( or high heat in fry pan) for 3 minutes. Turn each chop 1/4 turn to make grill marks if desired. Thurn over and grill the other side about 5 minutes.

Transfer to a baking sheet. Drizzle 1 teaspoon of the oil on each chop. Roast until cooked and internal temperature reads 150, about 12-15 minutes.

Place chops on four plates and drizzle with the glaze. Serve with mashed sweet potoatoes and camelized onions.

Carmelized onions
8 tablespoons butter (1 stick)
2 pounds tallow onions, peeled and sliced very thinly

Melt butter in a large skillet over medium high heat. Add the onions and reduce heat to medium low and cook slowly. Site occasionally until caramelized, 45 minutes to 1 hour. Serve immediately.

This recipe is from Emeril Lagasse

Provwncal Rack of Lamb

Provençal Rack of Lamb
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/350228?mbid=ipapp


Provençal Rack of Lamb
2 garlic cloves
2 teaspoons chopped thyme
1 teaspoon chopped rosemary
3 tablespoons olive oil, divided
2 medium tomatoes, halved
1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
2 medium shallots, thinly sliced (1/3 cup)
2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
2 tablespoons water

Preheat oven to 400°F with rack in middle.
Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.



Gourmet
October 2008
by Shelley Wiseman

Monday, October 18, 2010 - Curried Soup

Recipe: http://simplyrecipes.com/recipes/curried_potato_and_vegetable_soup/

INGREDIENTS

• 4 Tbsp butter
• 1 yellow onion, chopped
• 1/2 yellow bell pepper, chopped
• 1 large carrot, chopped
• 1/2 teaspoon cumin seeds
• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 1 teaspoon yellow mustard seed
• 2 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, peeled, quartered, cut into 1/2-inch slices
• 4 cups chicken broth or vegetable broth (use vegetable broth for vegetarian option)
• 2 cups water
• 2 cups roughly chopped cauliflower florets (about 1/2 a head)
• 1 1/2 teaspoons salt (more to taste)
• 1 cup corn kernels (frozen is fine)
• 2 small yellow summer squash, roughly chopped
• 1/2 cup chopped fresh cilantro leaves (or parsley) for garnish

METHOD

1 In a large pot (6-quart), melt butter over medium high heat. Add the onion, bell pepper, carrot and cumin seeds. Cook, stirring occasionally until the onions are soft and the bell pepper is lightly browned. Add the turmeric, mustard seed, and curry powder and cook for a minute more. Add garlic and cook 30 seconds more.

2 Add the potatoes, the broth, water, cauliflower, and salt. Increase the heat to high to bring to a boil, then reduce heat to medium-high or medium, enough to maintain a simmer. Let simmer uncovered for 20 minutes.

3 Add the corn and summer squash, cook for 10 minutes more, until the vegetables are cooked through. Use an immersion blender (or a regular blender) to purée about half of the soup. Adjust seasonings.

Garnish with chopped cilantro (or parsley, though cilantro is particularly good with this soup).

Serves 8.

Changes: I used ground cumin for cumin seeds, ground mustard for mustard seeds, and omitted summer squash.

I thought this was a good recipe.  Darren wanted more corn and carrots than cauliflower, so I might change the ratios next time.

Wednesday, October 13th, 2010 - Pork Tenderloin Medallions

Recipe: From The New Best Recipes cookbook under pork tenderloin, the sauce was an apple, onion, and sage mix with heavy cream and apple cider, sorry I don't want to type it out

I thought this was really good, but I should have seared the medallions for longer than 80 seconds like the recipe suggested.  I didn't pound them out, so they need more cooking time.  I would also double the sauce.  I need to learn this:  ALWAYS DOUBLE THE SAUCE.  I am a sauce person.

May 2011 Update:

300 g schwein charbonnade (6 pieces)
1 Braeburn apple
1 tbsp. unsalted butter
1 small onion
1/4 cup apple juice
3/4 cup chicken borth
1/4+ cup heavy cream


1. Heat pan for five minutes on 7 or 8.

2. Place paper towel on cutting board and place pork pieces on paper towel.  Cover with another paper towel and pat dry.

3. Add olive oil to pan and let sit for a minute.

4. Add salt and pepper to top of pork, put into the pan with tongs.  Add salt and pepper to the other side. When the bottom side is browned, turn the pork pieces over.  Wait until 80 seconds, then take the meat off the pan and put it onto the plate. Turn the heat down on the pan to 5.

4. Slice onion into thin slices.  Peel apples and cut into thin slices.

5. Add the butter to the pan and let it all melt.  Then add the onion and apple slices, laying them out evenly.  Cook until the bottom side of the apple turns brown, and then turn all the apple slices over, letting them cook another minute.

6. Measure out the apple juice, then add to the pan, coking about 2.5 minutes until the liquid reduces to a glaze.  Make the chicken broth.

7. Increase the heat and add the chicken broth, spices, and accumulated pork juices.  Cook another 3 minutes.

8.  Turn down the heat to medium and add the cream, let it cook for only a minute.  Add more salt and pepper.

9. Turn off the heat, and ddd back the pork pieces and coat them in the sauce and let it sit.

Wednesday, Sept. 22, 2010 - Mushroom Risotto

Recipe: http://simplyrecipes.com/recipes/mushroom_risotto/

NGREDIENTS

• 4 Tbsp butter
• 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
• 2/3 cup cognac, vermouth, or dry white wine
• 3/4 cup heavy cream
• 7 cups chicken stock* (use vegetable stock for vegetarian option)
• 1 Tbsp olive oil
• 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
• 1 3/4 cups arborio rice
• 1/3 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper
• 2 Tbsp chopped fresh parsley

*If cooking gluten-free, use homemade stock or gluten-free packaged stock.

METHOD

1 Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add cognac, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.

2 Bring stock to a simmer in a saucepan.

3 In a deep, heavy, medium sized saucepan, heat oil and remaining butter on medium low. Add shallots or onions and cook until soft, about 3 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.

4 Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.

Serves 6.

I've made this before and it's a good recipe.

Tuesday Sept. 21, 2010 - Creamy Tomato Soup

Recipe: http://allrecipes.com/Recipe/Basil-Tomato-Soup/Detail.aspx

INGREDIENTS:

2 (28 ounce) cans crushed tomatoes 1 (14.5 ounce) can chicken broth 18 fresh basil leaves, minced

1 teaspoon sugar 1 cup whipping cream 1/2 cup butter or margarine

DIRECTIONS:

1.	In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

Changes:  The cook time is only like 20 minutes, but I just let things simmer for a lot longer.  I also halved the amount of butter.

I thought this was good, I'm keeping it.

Sunday, Sept. 19, 2010 - Roast chicken with vegetables

Recipe: http://simplyrecipes.com/recipes/roasted_chicken_with_carrots/

I sort of followed this recipe, but this is what I did:

I chopped up two carrots, one potato, 1/4 onion, and two cloves garlic and placed it in a 9x9 baking dish.  I placed two chicken leg quarters (that were seasoned with salt, pepper, and thyme) on top and filled dish with one cup chicken broth.  Attempting to "drizzle" olive on top of chicken, but I suck at doing that, so I gave up.  Then I cooked it at 425 for 45 minutes in the oven.

Thoughts:  We both thought this was good, but some things: there was too much liquid, so the vegetables cooked unevenly, and the chicken needed some other flavor besides thyme.  I think it should be worked on.  I think the 9x9 dish was a bad idea and I would watch how much liquid goes in the dish.

Tuesday, Sept. 14, 2010 - Chicken Pot Pie

Recipes:

Heather's Pie Crust Recipe:

2 cups flour
1 tsp. salt
3/4 cup shortening
6 tbsp. ice water

Combine flour and salt in a medium bowl.  Add in shortening piece by piece and mush in with your hands.  Pour one tablespoon of ice water at a time over the dough.  Roll into a ball.  Roll out on a cutting board.

Pot Pie Filling:

http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx

NGREDIENTS:

1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour

1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk   2 (9 inch) unbaked pie crusts

DIRECTIONS:

1.	Preheat oven to 425 degrees F (220 degrees C.)
2.	In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.	In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.	Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.	Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Changes: I'm like Steve and I only sort of measure things.  I did not use celery seed.  I used one carrot, one celery stick, some peas,  and one chicken leg quarter.  I used a fourth of onion, two tablespoons of butter, two tablespoons of flour, 1/3 cup milk, 1 cup of chicken broth.  I had the right amount of chicken mixture, but a little too much liquid mixture.  I only cooked them for 25 minutes because the filling was bubbling over by then.

Everything turned out great!  They tasted great!  It took me two hours from separating and storing the chicken legs to the final product, but I think with practice, the time could be cut down.

Thursday, Sept. 9, 2010 - Chicken and Rice Soup

Recipe: http://allrecipes.com/Recipe/Chicken-Wild-Rice-Soup/Detail.aspx

What I actually did: I sautéed one chicken breast, cut up carrots, celery, onion, garlic, and mushrooms. I made four cups of chicken broth in a soup pot and dumped the vegetables in with tons of parsley, thyme, oregano, and pepper. I simmered this for 30 minutes. I then cooked a half-cup of plain white rice. I dumped the rice and chicken into the soup pot after the 30 minutes. I then made a roux from two tablespoons melted butter and two tablespoons of flour. I dumped that in. I think I added in some salt then and tasted it. The recipe called before cream of mushroom soup, but I liked how it tasted already, so I just put a spoonful in and left it at that. I probably let the whole thing simmer/stay warm for another 20 minutes before we ate it.

Thoughts: We both liked this. I liked that I added in just "a little" meat and lots more vegetables. I should do this more. Darren said he thought the chicken should be shredded, so next time I will boil it and shred it. Some things to play with: the roux, the cream of mushroom soup, what kind of rice.


*November 2010 - I made this again and it's a hit with our family.  I boiled the chicken and Darren shredded it and I agree it tastes better.

*September 2011 - I made this and it was so bland!  Maybe I didn't put enough bullion in the water or maybe I should try sautéing the vegetables first to add some flavor. 

Thursday, Sept. 2, 2010 - Thai Chicken and Noodle Salad

Recipe: http://www.marthastewart.com/recipe/thai-chicken-and-noodle-salad?backto=true&backtourl=/photogallery/quick-chicken-recipes#slide_7

INGREDIENTS Serves 4. 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise Spicy Asian Dressing Coarse salt 3 1/2 ounces Chinese rice noodles, broken in half if long 1 tablespoon vegetable oil, such as safflower 2 carrots, sliced into ribbons with a vegetable peeler 1 English cucumber, halved lengthwise and thinly sliced crosswise 1/4 cup fresh basil, torn Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)

DIRECTIONS Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight). In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter. In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles. Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Changes: Just used a sesame ginger salad dressing inside of making the dressing.

I honestly cannot remember if it tasted good because I was so busy talking. The noodles were kind of weird and it needed more dressing though.

Update: made this again with pork tenderloin and rice. Darren didn't like, so it's out...

Wednesday, Sept. 1, 2010 - Spinach and Cheese Chicken with Tomato Orzo

Recipe: http://www.marthastewart.com/recipe/spinach-and-brie-chicken-with-tomato-orzo?backto=true&backtourl=/photogallery/quick-chicken-recipes#slide_5

NGREDIENTS Serves 4. Coarse salt and ground pepper 8 thin chicken cutlets (1 1/2 pounds total) 2 tablespoons Dijon mustard 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry 4 ounces Brie cheese, cut into 8 slices 1 cup orzo 2 plum tomatoes, cored and chopped 1/4 cup chopped fresh parsley 1 tablespoon butter 1 tablespoon fresh lemon juice

DIRECTIONS Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.

Changes: Almost bought the brie, but then dumped it as I was heading to the checkout. Best decision ever. "Regular" cheese works just fine. I also didn't have a broiler pan, so I cooked it in corningware at 400 degrees for 23 minutes.

I thought all these things were good. Except half the cheese melted onto the pan instead of staying in the chicken, so I would have to figure out how to fix that. I thought the tomato orzo was good. Maybe cook it in chicken broth or something though to add flavor?

Breaded Pork Tenderloin

Recipe: http://allrecipes.com/Recipe/Easy-and-Elegant-Pork-Tenderloin/Detail.aspx

INGREDIENTS:

2 cups Italian seasoned bread crumbs 1/2 cup olive oil

2 pounds pork tenderloin

DIRECTIONS:

1.	Preheat oven to 425 degrees F (220 degrees C).
2.	Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
3.	Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

Changes: None

This easy, but plain, not elegant at all. Needed some kind of sauce, like tonkatsu sauce.