Lisa Tries... Pasta with Chickpeas and Garlic Sauce

Recipe: Pasta with Chickpeas and Garlic Sauce
By: Cooking Light, 2005

What you need:
2 tsp olive oil
2 garlic gloves
3/4 tsp salt
1/4tsp crushed red pepper (didn't have)
15.5oz can of chickpeas drained (and I rinsed)
14oz can of chicken broth, fat free, less sodium
1.5c uncooked shell pasta (I used whole wheat shell pasta)
1/2 cup grape tomatoes, halved (I used more)
2 garlic gloves, minced
1tbsp minced fresh parsley
1 tspn lemon juice
3 tbsp shredded parm-reggiano cheese

What to do:
Heat oil in pan, add garlic and saute for minute.  Then add salt, pepper, chickpeas and broth and bring to boil, cut heat to simmer, cover for 15 minutes.  While that is simmering, make pasta as per direction omitting salt and fat, drain well. 

Place chickpea mixture in food processor and mix til smooth.  Then combine chickpea mixture, pasta, tomatoes, garlic, fresh parlsey, and lemon juice and toss well.  Sprinkle with cheese and serve immediately.

Verdict:
Hmmm... this one received rave reviews on myrecipes.com but I didn't think it was great or flavorful.  Next time I try this I will keep the chickpeas whole and add to pasta with lots of basil instead of parsley.  Parsley?  It just didn't taste like it should go in this dish at all.  Definitely basil next time...

Lisa Tries... Morning Glory Muffins

Recipe: Morning Glory Muffins
By: Cooking Light, July 2007


What you need:
1c whole wheat flour
1/2c all-purpose flour
1c regular oats
3/4c packed brown sugar
1 tbsp wheat bran
2 tsp baking soda
1/4 tsp salt
1c plain fat free yogurt
1c mashed ripe banana
1 large egg
1c pitted dated (I used Newman's Own Organic Raisins)
3/4c chopped walnuts
1/2c chopped dried pineapple
3tbsp ground flaxseed

What to do:
Preheat oven to 350 and coat muffin pan with cooking spray.  You can use muffin liners but I did not because I do not like fighting with them. 

In a large bowl combine flours and next five ingredients, stir.  Then make a well in the center of the mixture and combine yogurt, banana, egg, stirring until moist.  Fold in dates (I used raisins), walnuts, pineapples.  Spoon mixture into muffin pan and sprinkle each with a little bit of flaxseed.

Bake for 20mins.
(I am a very messy baker but a neat cook.)

Calories: 186, fat 4.4, fiber 3.4, carb 35.2, protein 4.2 (mine may be more or less due to the raisins.)

These smell fantastic while baking and taste scrumptous!!  They are hearty and sweet.  I think next time I will not use the pineapple because it tends to make it a bit too sweet for me.  They are easy to make and pretty healthy-ish too.  Definitely a keeper.

Lisa Tries... Black Bean Chilaquiles

Recipe: Black Bean Chilaquiles (chee-lah-kee-lays)
By: My variation of http://www.vegetarianfamilytable.com/ 's variation of Jack Bishop's recipe from his cookbook A Year in the Vegetarian Kitchen.

What you need:
10 small corn tortillas
3 tbsp olive oil
kosher salt
1 large yellow onion, diced
5 mediun garlic cloves, minced
1 large chipotle in adobo sauce, minced, with 1 tsbp adobo sauce (I used a bottle of green tomatillo sauce because I could not find chipolte/adobo sauce... what is that anyway? :) )
2 15oz cans of black beans rinsed, drained (I used low sodium version)
2 cups water
1/4c sour cream (I used light version)
1 tbsp low fat milk
1 medium avocado, diced
1 tbsp fresh lime juice (I used more)
5oz queso fresco, farmers cheese or queso blanco crumbled.  Shredded Mont Jack cheese works in this too and thats what I used.

I added cilantro, lots of cumin, and diced tomatos.

What to do:
Set oven to 350.  Cut tortillas into wedges, toss in oil & salt (I didn't use the salt) in a bowl and then lay out on a baking sheet (ok if they overlap).  Bake for 12-15 mins (I baked a bit longer til they were brown and starting to get crispy).  Remove from oven and set aside.

In a skillet heat oil, add onion (I added garlic too) and brown.  then add garlic, chile, adobo (I used the green sauce only) and cook for a couple of minutes.  Then add beans, salt (I didn't add salt), and water (I added cumin too) and bring to boil.  It will be soupy looking.  I was scared I did something wrong but I didn't.  Reduce heat, simmer for about 10 mins.  Then remove pan from heat and put on protective surface so you can mash the beans in the pan.  It will be thick and there will still be whole beans which is ok.  Put pan back on heat, stir in tortillas until they become chewy.  I also added the cilantro at this point.

While the beans are cooking, get two small bowls.  In one bowl combine the milk and sour cream, mix and set aside -- this thins out the sour cream.  In the other bowl combine the avocado, lime juice, salt (I didnt use salt but I did add fresh cilantro and diced tomatos) and then set aside. 

Serve by spooning the chilaquiles onto plates and top with thinned sour cream, avocado-tomato-cilantro mix, and cheese.

This is such a good vegetarian dish!  I read that it's traditionally a Mexican breakfast, but I think it also makes a fantastic lunch or dinner too.  It doesn't look pretty, but it is tasty!! (You can add shredded chicken too -- I saw a similiar recipe online but I am so turned off by chicken at the moment so I stuck with the vegetarian version.)  SO GOOD and SO FILLING!  YUMMY!  Next time, I will add even more cumin, lime, and cilantro!  I will also slice the tortillias into smaller strips instead of 6 per tortilla.

Lisa Tries.. Christian's Strawberry Banana Muffins (well, not exactly)

Recipe: Christian's Strawberry Banana Muffins
Cookbook: George Stella's Real Food, Real Easy

What you need:
3/4 cup almond flour (I made my own)
3/4 cup whole wheat flour
4 large eggs
3/4 cup sugar substitute
2 tbsp transfree margarine
1.5 tspn banana extract
1 tspn baking powder
3/4 cup chopped strawberries (I used blackberries, rinses, and patted dry)

What to do:
Preheat oven to 375.  Mix all ingredients except the berris in a bowl with a wooden spoon (I used my mixer on low) until blended well.  Add berries by folding in with a spoon.  Fill each muffin cups with batter and bake for about 25 mins.  Remove and let sit for a about five mins, serve.

I liked them!  Sweet and the muffin part was really nice.  The muffin part stuck to the muffin cup things so maybe next time I will not use them.  I will try with strawberries or blueberries too. 

Calories 216, protein 8.5, carbs 16. To make gluten free just double the almond flour.

Ok, I cooked and I baked and I washed dozen of bowls and pans and utensils.  I think that should do it 'til the weekend. :) Oooh, not, I planned on making a chicken recipe from this book again later and need to cook before the chicken goes bad.

I love you my pistachio colored KitchenAid.

(cringing, waiting for Lee's reply ;) )

Lisa Tries... To Make Something Up

Spinach, Feta, Ricotta Chicken
By: Lisa B.

What you need:
Boneless skinless chicken breasts (I like thin cut)
Package of crumbled feta cheese
Two handfuls of fresh baby spinach leaves (toss in pan with a bit of water to wilt)
About a cup of ricotta
half of a lime
salt, pepper, italan spice blend, garlic

What to do:
Season chicken and cook in pan with a bit of olive oil til almost cooked.  In a bowl mix the ricotta, feta, lime
and then add spinach.  Transfer chicken onto baking sheet and top with feta mixture and baked for a few mins.

So I made this up because I didn't want to waste the ricotta.  It was pretty good but needed something else... more lime? Actually, probably a lemon would've been better but I didn't have any.  I would make a variation of this again.

Lisa Tries... Egg White, Spinach, and Ricotta Frittata

Recipe: Egg White, Spinach, and Ricotta Frittata

Cookbook: Real Food, Real Easy by George Stella

I don't like eggs but decided to give them a try to see if my palate has changed since I was a little kid.  It has not.  This wasn't bad but I just didn't care for the texture.

What you need:

2cups fresh spinach leaves

8 large eggs whites

2 tspns minced garlic

1/4tspn salt

1/8 tspn black pepper

1 tbsp olive oil

2 tbsp parm cheese, grated

(My egg white separator -- thanks to my friend, Lisa!)

What to do:

Saute spinach in a skillet with a bit of water for a few mins until leaves wilt.  Remove and pat excess water.  Then mix eggs whites, ricotta cheese, garlic, salt, pepper in a large bowl and whisk til frothy.  Pour mixture into skilled and cook til sides pull up.   Top with cheese and then put oven safe skillet in oven on broil for a few mins.  I topped with tomatoes and cilantro for more flavor too. 

Lisa Tries... Fall Vegetable Curry

Recipe: Fall Vegetable Curry

Cooking Light October 2010

Last weekend I was walking around the grocery store trying figure out what I wanted to make for dinner and for lunch the next day.  I was in the deli and meat/poultry sections frowning.  Everything looked gross.  Processed meat in a big huge chunk wrapped in plastic.  Ground sirloin with blood in the package.  Blah.  I went to reach for a package of boneless skinless chicken breast but then withdrew when I saw chicken feet packaged next to the poultry.  Ugh.  I've never particularly liked eating meat/poultry with skin and bones.  All burgers and steaks had to be well done.  I liked to pretend that I wasn't really eating body parts of an animal.  I've been weird about that since I was little.  So walking around the grocery store disgusted with everything I left with a few frozen goods and not much else.  I decided that I needed to look into meatless recipes as alternatives and incorporate them into my weekly food intake.  This recipe showed up in my email the nexy day from myrecipes.com and it looked like a good recipe to start with my journey of meatless recipe options.

What You Need
1.5 tspns olive oil
1c diced peeled sweet potato
1c small califlower florets
1/4c thinly sliced yellow onion
2tsp madras curry powder (I only had regular curry powder and I used a lot more)
1/2c organic vegetable broth
1/4tsp salt
15oz can of chick peas, rinsed and drained
14.5oz can of no-salt added diced tomatoes, undrained (I used fire roasted tomatoes based on review comments)
2tbsp chopped fresh cilantro
1/2c plain reduced fat Greek yogurt (I used non-fat Greek yogurt)

I added toasted cashews because the picture showed cashews even though the recipe did not.  I put a couple of handfuls of unsalted organic cashews on a baking sheet and toasted at 350 for 10 mins. 

What To Do

Heat olive oil in a large skillet and add sweet potatoes and saute for 3mins.  Add cauliflower, onion, and curry powder and cook for a minute, stirring.  Then add broth, and the next 3 ingredients up til the tomatoes, bring to boil and then cover, reduce heat and simmer for 10 mins or until tender. 

I made brown rice and put a few spoonfuls on a dish and then topped with the vegetable curry.  I then topped with cilantro and a spoonful of yogurt.  I forgot to add the cashews during picture taking but added them after.

Verdict

This is a beautiful-looking dish that plays on the taste buds.  Sweetness of the potatoes, tartness of the yogurt, curry goodness flavor, crunchiness of the cauliflower, the fire roasted tomatoes were spicy and then the nuttiness of the cashews.  It's a very tasty mix.  The cauliflower was a little tricky for me to cut up.  Is there a proper way?  Anyway, this is very easy to make and very filling.  Would definitely make this again.

Lisa Tries... Herb-Crusted Chicken w/Feta Sauce & Basil Orzo

Recipe: Herb-Crusted Chicken w/Feta Sauce
From: Cooking Light 5 Ingredients 15 Minute Recipes 2010

What you need:
2/3c whole-wheat panko (I used plain because I couldn't find ww.  I also didn't measure it out.)
2tbsp italian seasoning (didn't measure out)
4 6oz boneless, skinless chicken breasts (I used less and thin cut)
1/2tsp salt (I didn't measure out)
1/4tsp black pepper (I didn't measure out)
4tsp olive oil (I didn't measure out)
6tbsp feta sauce (I didn't measure out.  I spooned some on top of each slice.)

What do to:
Heat pan with olive oil (I also added some I Can't Believe It's Not Butter).  Combine panko and italian seasoning and then coat chicken.  Cook chicken on both sides for five minutes each or until browned.  While chicken is cooking boil water and cook orzo for about 10mins.  Drain orzo and add salt and basil. 

To make feta sauce you need 1 lemon, 1 tsbp chopped fresh mint, 4tsp evoo, dash of black pepper, 1 3.5oz package of reduced fat feta cheese (I used full fat and crumbled).  To make sauce grate the lemon until you get anout 1/2tsp in a bowl and squeeze lemon juice until you get about 2tbsp.  Then add mint, evoo, pepper and cheese.  Mix. 

When chicken is done, top each piece with the feta sauce.

Verdict:  THIS IS FANTASTIC!!!  The lemony, minty, and crunchiness of the chicken were so good.  It's light and fresh and just packed with flavor.  The orzo was rather bland.  It was my first time making orzo so I am not sure what I'll do different next time to make it tastier.  Otherwise, the chicken is SO GOOD!

Lisa Tries... Rotini w/Chicken, Asparagus & Tomatoes

Recipe: Rotinin w/Chicken, Asparagus, & Tomatoes
By: Cooking Light 5 Ingredient 15 Minutes Recipes 2010

What you need:

8oz uncooked rotini pasta (I used whole wheat and about 16oz)

Cooking Spray (I used olive oil)

1lb boneless, skinless chicken cut into 1/4 inch slices (I used .79lbs)

Salt & pepper

1c one inch sliced asparagus

2c cherry tomatoes (I used another kind of tomato)

Minced garlic (they say two cloved, but I always use a lot of garlic and do not measure)

2tbsp fresh basil

2tbsp balsamic vinegar

1tbsp evoo

1/4c crumbled goat cheese (I used feta cheese and not as much.  I sprinkled a bit on top of the pasta and chicken on the plate)

What to do:

Cook pasta according to package minus salt and fat.  The rotinin cooked for about 15mins.  While pasta cooks, heat large pan and coat with olive oil and garlic.  I seasoned the chicken with salt and pepper prior to putting in pan.  Once in pan, I let cook on both sides for a few mins and then added the asparagus and extra garlic.  Let cook for about 5mins (timing is all subjective to me...).  Then add tomatoes and cook for a minute or so (I cooked a bit longer).  Remove from heat (I did not).  Stir in pasta (drained), basil, vinegar, and oil (I did not add extra oil).  Top with cheese.  Serves 4 (probably). 

Calories 419, Fat 9.5, Protein 33.9, Carb 48.5, Fiber 3.4 (their nutritional values).

Verdict: 
All colorful and healthy ingredients makes me feel like I am eating rather healthy.  It's super easy to make and not a lot of prep/cook time which I appreciate.  It's very juicy because of the tomatoes.  At first I used feta cheese because I misread.  It was really good with feta though.  Once I realized I made a mistake I put a few spoonfuls more on my plate to test with goat cheese.  I love goat cheese so this was heavenly.  It can be kind of bland in some spots until you get a bite with the goat cheese and vingear so maybe upping the vinegar a bit would help.  I am looking forward to having this for lunch tomorrow... cold.  Let the juices sit over night and then top with goat cheese before eating.  Should be yummy!



Update:  Had leftovers cold for lunch the next day and I didn't really care for it.  I think the idea behind the recipe is good but I will try to find alternative ways to make it more flavorful.

Review: Pampered Chef Mix 'n Chop

Decided to use my brand new Pampered Chef Mix n' Chop utensil for breaking up ground beef.  When I first began to use it, it seemed like all the MnC was doing was gathering together the ground beef.  But then...

(Yes, LRA, I burned some! I know!)

As I began to work it... twisting and chopping the ground beef... it really did seem to break it up much better than what I usually use which is a wood spoon utensil.

End result? Nicely chopped up and soon to be evenly browned ground beef (with some overdone bits, yikes!  That's what I get for sitting on the computer while cooking!) ready for taco seasoning.  Could I do without it?  Absolutely.  Will see what else I can mix n' chop down the road...

Lisa Tries... Chicken Piccata

Recipe: Chicken Piccata
By: Fine Cooking Magazine feat. Chicken ('til Sept. 30, 2010)

What you need

1 1/2lb thin boneless skinless chicken cutlets (I used a little over a 1lb)

Salt and pepper

EVOO

3 Tbsp capers, rinsed, chopped

2 medium garlic cloves thinly sliced (I used a tspn of minced garlic)

3/4c homemade or lower salt chicken broth

2 Tbsp fresh lemon juice; more if needed

1/4c chopped fresh parsley

1Tbsp butter

What to do
Season the chicken with salt and pepper while heating oil in pan over medium heat.  Add chicken to pan in a single layer until lightly browned on both sides, cooked through for about 1-3mins per side.  Shingle the chicken on a platter and tent with foil.

Reduce heat to medium and add capers, garlic, and 1 tbsp oil to the pan.  Cook, stirring garlic for about a minute. Add chicken broth, lemon juice, raise heat to high and cook until mixture reduces to half.  Off the heat, swirl in half of the parsley and the butter and season with more lemon juice, salt, and pepper to taste.  Drizzle the sauce over the chicken breasts, sprinkle with the remaining parsley, and serve.

Ok, so the above are the directions from the magazine.  But it didn't really make sense to me.  I took the chicken out of the pan after they browned on both sides.  I sauted the garlic, capers in oil.  Then I added broth, lemon, and then eventually the chicken and let the mixture cook off some.  Then I realized that maybe the chicken shouldn't be in the mix, and I took it out (by this time the chicken was cooked), and then added butter and parsley to the mix and spooned over the cooked chicken.

While the chicken was cooking, I microwaved one potato for 3mins while the putting oil, butter, garlic, and onions in a pan.  When the potato was done, I cut in cubes and added to the pan and let cook til golden brown on all sides.

Results

Potatoes were yummy.  Chicken was pretty good but I think a bit too lemony because I think I used too much lemon juice (I didn't really measure because I squeezed directly from lemon).  I would definitely make this again because it was tasty and easy to make. 

Lisa Tries... Boboli 100% Whole Wheat Small Pizza Crust

This is my first time having Boboli pizza crust.  I chose 100% Whole Wheat small pizza pie crust which I coated lightly with Flora's Extra Virgin Olive Oil (my favorite), then topped with a few thin slices of Sargento's mozzerella, a handful and a half of crumbled goat cheese, and vine riped tomato minus seeds.  Bake at 450 for about 10-15mins then top with fresh basil.

I really liked it!  It's definitely much better than a frozen pizza and imho, better than those "fast food" pizza chain delivery type places.

Lisa Tries... Grilled Goat Cheese Sandwiches w/Figs & Honey

Original Recipe: Grilled Goat Cheese Sandwiches with Fig & Honey David Bonom, Cooking Light, June 2004
Saw on this blog: http://me-myself-and-pie.blogspot.com/2010/04/grilled-goat-cheese-sandwiches-with-fig.html (see this site for original recipe and how it was intended... I didn't deviate too far from the original)
 
Personally, I think they should've called it "OMG It's So Sweet & Yummy Sandwich"!  You can eat this for breakfast but it definitely tastes like dessert!  I had it for dinner.
 

What you need:

2tsp honey

1/4tsp grated lemon rind

1 (4-ounce) package goat cheese

8 (1-ounce) slices cinnamon-raisin bread (I only had one sandwich and I used 80 calorie per slice cinnamon-raisin bread)

2 tbsp fig preserves

2 tbsp thinly sliced fresh basil

Cooking spray - (I didn't use.  I lightly buttered one slide of each piece of bread with I Can't Believe It's Not Butter)

1 tsp powdered sugar  (I didn't use... don't need it to be any sweeter!)

What to do:

I toasted the bread in a non-stick pan while I mixed the lemon rind, goat cheese, and honey until well blended.  I spread the goat cheese mixture on one slice of toasted bread and the fig & basil on the other and then I put them together and cut in half.

Give or take... lol... Nutritional Information: Calories: 243 (31% from fat), Fat: 8.5g (sat 4.8g,mono 2.7g,poly 0.5g), Protein: 9.8g, Carbohydrate: 33.1g, Fiber: 2.5g, Cholesterol: 13mg, Iron: 2.2mg, Sodium: 326mg, Calcium: 78mg.

Lisa Tries... Rosemary Chicken Salad

Recipe: Rosemary Chicken Salad Sandwiches (my way is minus the bread)Brandy Long, Cooking Light, April 2005

Found this recipe on: http://me-myself-and-pie.blogspot.com/2010/06/rosemary-chicken-salad.html

What you need:
3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds (I had slivered almonds that I chopped up)
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise (I used regular Helmanns)
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
10 slices whole-grain bread (I didn't make sandwiches)

What to do:
I took about a pound of boneless, skinless thin cut chicken and coated with a bit of salt and pepper and also a bit of I Can't Believe It's Not Butter.  Baked on baking sheet at 350 for about 20mins.  After chicken cooled, I cut the chicken into itty bitty pieces, then combined all ingredients, stirred well, and then chilled.  You can either make a sandwich, wrap, or put it on a bed of lettuce like I ended up doing.

The chicken salad was super easy to make and is packed with flavor and interesting textures.  Definitely something I'd make again but maybe use a bit less mayo.

Lisa Tries.... Chicken Korma

Recipe: Chicken Korma
By: Jamie Oliver's Food Revolution

What you need:

1 3/4lbs boneless skinless chicken cut into 1-inch pieces (I used thin cutlets and a little less)

2 medium onions (I used one)

Ginger, peeled, chopped - about the size of thumb

Small bunch of cilantro

1 15oz can of garbanzo beans, drained

peanut or veggie oil

pat of butter (I used I cant believe its not butter)

1/2c korma or mild curry paste (I used Patak's - had to order from their website)

1 14oz can of coconut milk (I used 13.5oz can of light coconut milk)

handful of sliced almonds

2 tablespoons unsweetened shredded coconut (I used shredded coconut chips found in the veggie dept - the pack in the baking area was sweetened only)

2 cups natural yogurt (bought but didnt use)

1 lemon (bought but didnt use)

What to do:

Cut chicken into 1-inch pieces.  Peel, halve, and finely slice onions.  Peel and finely chip ginger.  Pick the cilantro leaves and finely chop the stalks (I didnt really do it).  Drain beans.

In a large pan on high heat, add oil, then add onions, ginger, cilantro and butter.  Stir til turns golden brown (mine never really turned golden).  Add the curry paste, coconut milk, half of sliced almonds, beans, shredded coconut, and sliced chicken breasts.  Fill half of can with water and pour into pan; stir.  Bring to boil, then turn heat down and simmer for 30mins with lid on.  The curry was still very liquidy after 30mins so a friend suggested I "cook down" which means simmer with lid off for awhile.  It worked.

I topped with some more almonds and fresh cilantro. 

Taste?  There was a little teeny kick to the curry but not enough that I didn't like it (I do not like dishes with a lot of heat that mask the flavors/spices).  I may substitute the sweetened coconut in the bakers section next time or try another store to find unsweetened because the unsweetened coconut flakes werent tender and were distracting.  Anyway, after I downed small bowl, I felt like it was kind of rich and didn't want to go back for seconds.  I fell asleep for about two hours after.  All in all it was pretty good and very easy to make.

Lisa Tries... Cheesy Corn & Black Bean Quesadillas

Recipe: Cheesy Corn and Black Bean Quesadilla
From: All You Magazine

While I was making this easy meal, I was thinking about how much I am not going to like it.  I am not a big fan of black beans.  While I was mashing them and cooking, I don't know, it all just seemed a little gross.  Maybe it's because I am tired tonight.  Anyway, it turned out to be pretty decent... probably something I'd make again but would add cilantro (I was out).  A half a quesadilla is really filling so pack the other for lunch tomorrow... The picture at the bottom of the cooked quesadilla shows half of it on a small salad plate, not a large dinner plate.  That will give you an idea of how filling it can be.

What you need:
15.5 oz can of black beans rinsed and drained
15.5 oz (or size of soup can) corn (the recipe calls for frozen, but I didn't use)
1 jalapeno seeded and chopped (I didnt use)
1 tbsp canola oil
2 cloves of garlic (I used already minced and a tsp)
Jack cheese
Tortillas (I used small tortillas)
Salt & Pepper (I forgot to s&p)

What to do:
In a bowl mash black beans til coarse.  In a pan with canola oil saute onion and garlic, then add corn til browned, then add black beans and mix (I completely deviated from the recipe directions because their steps just seemed pointless.  Just call me Giada! haha!)  In another pan, heat one tortilla in a bit of oil, then put the quesadilla mixture over tortilla with some cheese, then top with another tortilla.  When bottom tortilla is brown (and it browns quickly) flip to brown other side.  When done top with a bit more cheese... or not to save calories.

Lisa Tries... Chicken with Cashews

Recipe: Chicken with Cashews
From: Florida Culinary Institute

I can't believe I made something so yummy.  Don't get me wrong -- I've had some good luck lately cooking and have pretty much enjoyed my last few attempts - but this one is so good I could have ravaged the whole wok full of chicken and cashews (but I didn't!!).  This is my second try at making it with the first try being instructed by chefs at the FL Culinary Institute a few years back.  It's better than any other cashew chicken at a restaurant in my opinion.

What you need:
6 chinese dried mushrooms
12oz of boneless, skinless chicken cut into one inch cubes (I used .81lbs)
2 tbsp soy sauce
1 tsp rice cooking wine
1 tsp cornstarch
1/4tsp sugar
1/4tsp salt
3oz cashews (I used lightly sea salted bits and pieces)
2tbsp vegetable oil (I eye it)
3 slices of ginger
1tsp garlic (I used a tad bit more)
1 red bell pepper cut into 1 in squares (or something like that...)

What to do:
I'm not used to multitasking while cooking.  Even though it wasn't much, I still did it and had all my dishes washed as I went along.  There are several steps but well worth it!

In medium bow soak mushrooms in 1/3cup of cold water for about 30mins.  Drain and squeeze dry but reserve the liquid for later.  Cut off stems, thinly slice the caps. 

Preheat oven to 375.

Cut chicken into 1 inch cubes and combine chicken, 1tbsp of soy sauce, rice wine, cornstarch, sugar and salt in a medium bow. Stir and set aside.

Place cashews on baking sheet and bake for about 10 mins or til golden brown. Set aside to cool.

Heat wok or skillet over high heat but not smoking and add tbsp of veggie oil and ginger and stir fry for 30 seconds or so.  Add chicken mixture spreading it on the bottom of wok - let cook for 1-2mins and do not move it around.  Then stir fry the chicken for another two mins til all sides browned but not cooked all the way through.  Transfer chicken to plate and set aside.

Add 1tbsp of veggie oil to wok, add garlic, shrooms, red pepper and stir fry for a minute.  Swirl in reserved mushroom juice and stir fry til almost all of liquid has evaporated.

Return chicken to wok (with any juices) and add cashews, 1tbsp of soy sauce, and stir fry a few mins or til chicken cooked all the way through.

I served with jasmine rice.

SO YUMMY!

Thank you Florida Culinary Institute!

Lisa Tries... Tomato, Basil & Cheese Sandwich

Shortly after I walked into the grocery store this evening, I heard an announcement for fresh baguettes at the bakery.  I instantly thought of making this sandwich.  I've seen variations online somewhere but this one I semi-made up turned out really good!

What you need:
1 Red vine tomato
Few thin slices of fresh mozzerella
Fresh basil
Italian blend spices
EVOO
Red wine vinegar
Pepper
Fresh baguette

(basil from my container garden)

What to do:

Cut a piece of the baguette off and cut in half.  Then put a little bit of EVOO on the inside and toast on pan.  Meanwhile slice thin slices of fresh mozzerella, pick a few leaves of basil, slice up the tomato (I used up half of a small tomato).  When bread is toasted to your liking, layer with mozzerella, basil, tomato and baste with a bit of evoo and red wine vinegar.  Shake a bit of the pepper and italian blend spices on top. 

Enjoy!!  This is so light, so tasty.  The warm fresh bread mixed with the bursting cool goodness of the tomato and mix of basil, red wine vinegar, and italian blend is just soooo yummy!!

Lisa Tries... Russian Apricot Chicken

 Russian Apricot Chicken - my mom used to make it and not sure where she got the recipe from.

What you need:

Package of boneless, skinless chicken

1 packet of dry onion soup mix

1 scallion chopped

1 jar of apricot jam (I used a low sugar jam)

1 8oz bottle of Russian dressing

What to do:

Spray bottom of baking dish with Pam and then place chicken inside.

Mix soup mix, scallion, jam, dressing together and then pour over chicken.  Cook on 350degrees uncovered for 30mins and then stir.  Cover for 20-30 more mins.  I don't know why you are supposed to cook uncovered then covered... shrug.

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Lisa Tries... Tortilla Soup

Recipe: Tortilla Soup

My version based on Cookin' for a Cause, JC Penney 1995, Melissa Mazza 9230 Plano Texas

This is my favorite version of tortilla soup.  It's so filling and so good.  It's super easy to make.

What you need:

1 small chopped onion

1 tbsp oil to saute - or eye it

1 tsp minced garlic - or eye it

1lb boneless, skinless chicken cut into strips, cooked

28oz can of whole tomatoes (I used Hunts)

1 can dark red kidney beans, drained

1 can beef broth

1 small can of niblet corn

1 tsp cumin

1 tsp chili powder

1 tsp Worcestershire sauce

1 10.5oz can of tomato soup

Fresh cilantro

Tortilla chips

Monterey Jack cheese

What you need to do:

Cook chicken (salt and pepper both sides) in pan with a bit of oil, garlic.  In a large pot saute onion and garlic in oil.  When chicken is done add that and add all of the ingredients except for chips and cheese in the large pot.  Bring to boil then cut to simmer for 20mins.  In a bowl top with cheese and a few chips.  YUM!