Friday, February 27, 2015

Baked Rice with Butternut Squash




I was looking for a dish to round out my Shabbos meal on Friday night.  I had made chicken cutlets and a roast in gravy, spinach kugel and roasted potato slices.  We had plenty of food for the main course but it felt wrong since we were having a nice crowd for dinner.  I wanted something to complete the meal and make sure, there was something for every one.  Rice sounded right.


This makes a pretty dish and a neutral one.  While it definitely has flavor, it seems to go with almost any other food.  It served its purpose since it did a disappearing act.

This is a Cooking Light recipe and I have been fortunate with their recipes.  I get their magazine and always find a few new recipes to test.  Many go on the roster for future meals.

Baked Rice with Butternut Squash (adapted from Cooking Light September 2002)

Ingredients:


1 24 ounce bag of frozen butternut squash cubes
2 cups fat-free, less-sodium vegetable broth
1 cup water
1 teaspoon dried rubbed sage
1 teaspoon olive oil
1 cup diced onion
1/2 teaspoon garlic, minced
1 cup uncooked Arborio
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Method:

Preheat oven to 350°.

Place frozen squash on baking sheet for about 10 minutes or until completely defrosted..

Bring broth, water, and sage to a simmer in a medium saucepan (do not boil).

Heat oil in a large ovenproof skillet over medium-high heat.

Add onion; sauté 6 minutes.

Add garlic; sauté 2 minutes. Add rice; sauté 1 minute.

Stir in squash, broth mixture, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally.

Place skillet in a 400° oven for 30 minutes.

Stir mixture gently.


Eat and enjoy.

Weekend Potluck     See Ya at the Gumbo     Real Food Recipe Round Up    Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table      Fat Tuesday   

Wednesday, February 25, 2015

Grilled Tandoori Chicken Breasts - Ellie Krieger




Glennis selected Grilled Tandoori Chicken Breasts from Weeknight Wonders - page 137. I think the world of Glennis. In the short time, I have known her, she has been a positive force and a happy voice within our group. Please explain to me how this lovely woman sent us out to grill in a temperature of only a few degrees.

I do forgive her though since this was a fabulous dish and we both ate every bite and wanted more. I served it with a spicy quinoa dish with red bell pepper. They went well together.

I did have to make a major change since the recipe called for yogurt and as a kosher cook, I don't use dairy and meat together.  Thanks to Tofutti sour cream - I had a good substitute.

This recipe had mostly spices mixed in with the Tofutti sour cream.  It marinated for a short while and then was grilled.  Another easy dish that was not time consuming.

Do check out what the other Ellie cooks have made and if there were any changes.  Eating with Ellie has all of our recipes so far and links to each of the cook's creations.  If you are interested in finding out more about our group and Ellie Krieger, we would love to have you join us.

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Tuesday, February 24, 2015

Pasta with Pumpkin and Sage Butter - WwDH



Pasta with Pumpkin and Sage Butter - Adapted from Donna Hay

This week, our Donna Hay group made a simple pasta dish, selected by Margaret.  I did not have pumpkin but I did have butternut squash which I subbed in.  I also did not have fresh sage but I did have some dried sage to take its place.

I am not sure how I would rate this dish.  We enjoyed it and I would make it again but it would not go on my must haves.  I think, I would have liked another element, caramelized onions of a green vegetable.  

This only had butter, sage, pasta, Parmesan and squash and other than browning the butter and cooking the pasta, it went together with ease and did not take long at all.  I did not have to cook the squash; I bought a bag of frozen cubes and that really made this a snap.

Please go on over to the Wednesday with Donna Hay page and see what everyone else did with this dish and whey they thought of it.

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Chimchurri Spinach Kugel



At first, I was making a plain spinach kugel but when peering in the refrigerator, I saw a little chimchurri dip left.  We do not waste if we can help it so into the kugel, it went.  I have no idea what chimchurri tastes like so it is hard for me to evaluate the dish.  I know, I liked it.

Chimchurri Spinach Kugel

Ingredients:

4 - 6  cups fresh baby spinach
1 teaspoon of olive oil
1 large onion, diced
1/4 cup chimchurri dip (store bought)1 tablespoon flour
2 eggs (I think 3 might have worked better)
1 teaspoon onion powder
salt and pepper to taste
1/4 teaspoon nutmeg

Method:

Saute onion in heated olive oil.  

In a large bowl, place spinach and add cooked onions.

Add chimchurri dip, flour, eggs, nutmeg, onion powder, salt and pepper,

Mix all ingredients together, mixing well.

Bake at 350 degrees for 30 - 45 minutes.  It should be dry when you put a knife into it.

Eat and enjoy.



Linked to:  See Ya at the Gumbo     Real Food Recipe Round Up      Two Cup Tuesday
                Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table       
       Fat Tuesday         Simple Supper                  Totally Talented Tuesday          

Monday, February 23, 2015

Potato Soup

Usually when I am looking for a recipe, I check out Epicurious, Allrecipes, Food Network, Eating Well of any of those generalized and wonderful sites.  In reality, it is a lot more fun to check blogs that are new to me.  Not only do I get a new recipe, I get a new blog to view and possibly a new online friend.

This time, I came across, Gimme some Oven , written by an upbeat blogger Ali who wants to make cooking easy, healthy and delicious.  She not only enjoys cooking, she enjoys people and puts the two together.  She sounds delightful and I think you might like to meet her.

Potato Soup

Ingredients:


3 tablespoons butter
1 cup diced  yellow onion
1/4 cup gluten-free flour
2 cups vegetable stock
2 cups milk, warmed
1 1/2 pounds potatoes, peeled  and diced
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
salt and pepper to taste
2 handfuls of baby spinach, sliced

1 shredded carrot

Method:

Place butter in a large soup pot .  

Add onion and saute for 5 minutes, stirring occasionally, until soft. 

 Sprinkle the flour on top of the onion, and stir until combined. 

 Saute for an additional minute to cook the flour, stirring occasionally. 

 Then stir in the chicken stock until combined. 

 Stir in the milk and potatoes until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. 

When the potatoes are soft, stir in the cheddar cheese and sour cream, salt and pepper. 

Garnish with sliced baby spinach and shredded carrots.

Eat and enjoy.

Linked to:  See Ya at the Gumbo     Real Food Recipe Round Up      Two Cup Tuesday
                Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table       
       Fat Tuesday         Simple Supper                  Totally Talented Tuesday          

Sunday, February 22, 2015

Penne with Broccoli and Apples


This is one of those throw it together recipes, using what is found, in the cupboard and refrigerator. As you may have noticed, I make many of these, and usually am pleasantly surprised by the good results.

Penne with Broccoli and Apples

Ingredients:

16 ounce box of gluten-free penne pasta
1 box frozen broccoli, chopped
1 apples, peeled and diced
1 cup shredded or diced Monterey Jack cheese
1/4 cup sliced almonds

Method:

Cook penne according to package directions.

Three minutes before draining, add broccoli to the pot and finish cooking.  You can also cook the broccoli separately or microwave it.

Drain.  Replace in saucepan.

Add the cheese and mix through the penne and broccoli.

Add the apples and almonds and heat for another minute or two.

I didn't add milk but I think a half cup of coconut milk would be a great addition. Add milk after the cheese and mix in. 

Eat and enjoy.


 See Ya at the Gumbo     Real Food Recipe Round Up      Two Cup Tuesday


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Friday, February 20, 2015

Peanut Chicken



It is common for me, it bread chicken with different nuts, but not peanuts, which of course, are not really nuts. This was my first attempt and a very successful one at that.


Cooking Light  
I find good recipes in a variety of places and I think, I am the most successful with Cooking Light. Usually, healthy recipes run rampant and they don't lack for taste and appeal. 

I was thinking that I could have mixed the honey and mustard with peanut butter and coated the chicken with that combination and then breaded it in the tortilla crumbs.

The best part of this recipe is that it is baked and there is no grease to contend with.



Peanut Chicken (adapted from Cooking Light)

Ingredients:

2 tablespoons honey
2 tablespoons Dijon mustard
1/3 cup peanuts
1 cup tortilla chips, crushed
4 chicken breast cutlets 
Cooking spray

Method:

Preheat oven to 500°.

Combine honey and mustard in a small bowl; stir well. Place peanuts and tortilla chips in a food processor; pulse until finely chopped.

Brush each cutlet with honey mixture; dredge cutlets in peanut mixture. 

Place cutlets on a baking sheet coated with cooking spray; lightly coat cutlets with cooking spray. 

Bake at 500° for 8 minutes or until done.

Eat and enjoy.

Linked to: 

Thursday, February 19, 2015

Sweet Potatoes and Dried Pears


67
This turned out to be an incredible experiment.  It was one of my last-minute deals when I had to use up some produce, pronto.  I had a few sweet potatoes and no immediate plans for them.  We had come to the point that they were talking to me.
SP (sweet potato):  Why did you buy us?
Me: To eat, of course.
SP: So, why are we sitting in the corner of the hydrator with celery, of all things.  Don't you know, we generally are not friends with celery unless you are making a savory salad and then their crunch makes them endearing.
Me:  Hmmmm, savory salad sounds good but I was thinking hot, a nice hot dish and sweet, not savory.
SP:  That is fine with us.  Just do it.  If you leave us any longer, we are going to get ugly and then you might throw us in the garbage.
Me:  Garbage?  Of course not.  You are the diamonds of the hydrator.  No garbage for you.
SP: Then, it is time to warm us up.  Do you have any idea how cold it is, in here?
Me: Refrigerators are supposed to be cold.
SP:  Then you live in one.  We want out. We want a nice warm oven or stove burner to live in or on.
Me:  I have had enough of your complaining.  You are off to become part of a dish with yummy honey and you had better like it.
SP:  Cheering.
I knew, I wanted something really easy to do with these "fresh" sweet potatoes.  I did my thing and opened up the cabinet and saw honey and there was my recipe.  I also had taken out some dried apricots and pears, a short while before, so I removed the dried pears.  Here, you try it and feel free to talk to your sweet potatoes.

Sweet Potatoes and Dried Pears

Ingredients:
2 - 3 medium large sweet potatoes, cut into slices about 1/2 inch thick
6 dried pear slices
1 tablespoon
2 tablespoons honey

Method:

Preheat oven to 400 degrees F.

In a casserole with about 1/2 inch water, layer sweet potatoes and dried pears.

Drizzle honey over them. I did it by layer.

Bake at 400 degrees for 20 minutes.

Remove from oven and mix so that the top layer is now in the water.

Bake for another 10 - 20 minutes until sweet potatoes are cooked through but not falling apart.

The dried pear goes beautifully with the sweet potatoes but my guess is that almost any dried fruit or fresh fruit would also be delicious.


Waste Not Want Not Wednesday       Foodie Friday        Foodie Friends Friday              Full Plate Thursday   This is How We Roll

Chicken with Fennel and Grapes




This week, Eating with Ellie, presented a real problem for this kosher cook. The recipe called for Pork Tenderloin so I substituted chicken. I wanted to see how this dish came together. Fennel, grapes and chicken (or pork in everyone else's case) didn't sound right but I have learned that some of those dishes that sound odd to me are the very best. This recipe was chosen by Gaye


The Eating with Ellie group made Pork Tenderloin with Fennel and Grapes, which is found on page 119 of Weeknight Wonders, You can see the recipe here.


I used chicken breast, olive oil, fennel bulb, vegetable broth, red grapes, lemon juice and a tiny bit of black pepper. This was a cinch to make and timewise was a dream.


We are having it for dinner so I don't know how much we will like it or not but based on the other Ellie cooks, I am pretty sure, this will be a success. Check out our EwE page and see what others cooked and what is coming up in the future. We would love to have you join us. We all like Ellie's healthy and tasty recipes and think, you would also.


Waste Not Want Not Wednesday       Foodie Friday        Foodie Friends Friday              Full Plate Thursday   This is How We Roll

Tuesday, February 17, 2015

Salmon with Almond Brown Butter - Donna Hay


This title tells what I made but not what the group made.  The correct dish is 

White Fish with Pine Nut Brown Butter.  Ok, mine is  fish and has the butter but my changes were major.  

When I ran out of pine nuts, a few months ago, I did not replace them because of the price.  That is where the almonds come in; they are my replacement in this recipe.  I was planning on picking up white fish in the store but it has been so cold, I opted out of facing the ice and freezing temperature and settled for salmon which was already, in the house.

I admit, I am not at all sorry, because I love salmon and almonds are as good as pine nuts, in my opinion.  This quick dish was delightful.  It was mild flavored and on spinach, it seemed perfect.

The ingredients were few, butter, almonds, lemon juice, salmon and spinach.  I added a little water when I put the spinach in the pan, for the last two minutes.   It came together easily and took little time.  I recommend it.

Please do check out the WwDH page and see what others have made this week.  We would love if you joined us in cooking Donna Hay recipes.  Leave a message on the present recipe page and we will get back to you.

Waste Not Want Not Wednesday       Foodie Friday        Foodie Friends Friday              Full Plate Thursday   This is How We Roll

Monday, February 16, 2015

Creamy Pumpkin Wontons


We tend to think of wontons as a savory wrap but it works as well with sweet fillings.  Since, I made chocolate wontons, I knew this was my secret weapon for interesting desserts.  Chop up some apples. Add a little sugar and use that as a filling.  Try a little marshmallow cream with a few chocolate chips.  Use your imagination and bring variety to the dessert table.

Creamy Pumpkin Wontons

Ingredients:

30 - 40 wontons
1 small can of pumpkin
3/4 cup of cream cheese
1 teaspoon of pumpkin pie spice

hot oil about 1 1/2 inches deep in saucepan (large)


Method:

Heat the oil in a pot or deep frying pan.

Lay out the wontons. 


Put water around the edges of one wonton, at a time. 

Put a small amount of cream cheese on the wonton.

Top with a  small amount of pumpkin.

Fold into a triangle and seal by pushing around the entire edge with your finger. Continue doing 3 or 4 of these.

Drop a few at a time into the hot oil.

Turn over after a minute or when it is light brown.

Cook another minute. Drain on paper towels.

You can sprinkle with powdered sugar.

Eat and enjoy.


Linked to: See Ya at the Gumbo     Real Food Recipe Round Up       
                Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table       
       Fat Tuesday         Simple Supper             Inspire Me Monday

Menu Plan Monday

Go right on over to Menu Plan Monday and check what others are making this week.

This week does not have a theme. That probably reflects my thinking these days. It is report card time and that is my main focus. Of course, we have to eat but that is not my prime concern. I am not ignoring food, just putting it on the bottom of the ladder, in priorities.


Sunday - Family party.

Monday - Penne with Broccoli and Apples



Tuesday - Potato Soup, White Fish with Pine Nut Brown Butter - Donna Hay



Wednesday - Chicken Breast Pork Tenderloin with Fennel and Grapes - Ellie Krieger
Thursday - Salmon with Sweet Potatoes and Dried Pears



Friday - Peanut Chicken, Roasted Potatoes, Steamed Broccoli



Saturday - Chulent

Sunday, February 15, 2015

TurkeyChili




I shouldn't like chili because I don't usually like mixed meat and vegetable dished but this chili was very good.  I went back for seconds.

Turkey Chili

Ingredients:
1 pound lean ground turkey (lean)
28-ounce can no-salt-added crushed tomatoes
2 cups water
2 large onions, chopped
1 tablespoons chili powder
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/8 teaspoon ground red pepper (or more to taste)
2 teaspoons brown rice flour
one 15-ounce can no-salt-added black beans, drained and rinsed
2 cups frozen corn kernels 

Method:

In a large skillet over medium-high heat, brown the turkey, stirring to break up the meat. 

Drain the fat. My turkey had almost no fat.

Add the tomatoes, water, onions, chili powder, paprika, black pepper, cumin, oregano, and red pepper. Mix thoroughly. Cover and simmer, stirring occasionally, 25 to 30 minutes.

Stir in the flour, and cook, stirring, 2 minutes. Stir in the beans and corn and cook, uncovered and stirring occasionally, for 20 minutes.




Eat and enjoy.

Linked to:  Saturday Night Fever   See Ya at the Gumbo     Real Food Recipe Round Up       
                Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table       
       Fat Tuesday         Simple Supper             Inspire Me Monday

Saturday, February 14, 2015

Baked Zucchini - Sunny Anderson



I am blessed to sit for my less than a year old granddaughter in the mornings.  It is different than mothering.  I look back and when my kids were young, life was filled with many mundane chores.  I didn't have time for anything but the basic cooking.  My first child spent the first three months crying day and night.  Only if I walked with him did I get a break.  I was exhausted.  In the following months, I was learning and missed some of the fun growth.

After that as we were blessed with more children, I did not have time to watch for every nuance each child did and was thrilled with the biggies, turning over, sitting up, standing and walking.  The funny little actions may or may not have been seen.

After  my fourth, I was teaching, and the day only got busier.  I did only teach afternoons because even then, I knew, I did not want to be cheated out of seeing my precious ones grow.  It still is not the same as not having those responsibilities and taking care of a baby.

I spend most of my time with my granddaughter when she is with me.  I feed her, change her, talk to her, play games with her, read books, look at pictures and sing songs.  I rock her to sleep in my arms and keep her there.  Typical Bubby spoiling the chilld and more so, loving her.

As a result, I note when she imitates a sound, initiates a hand motion, eats a new food, learns a new skill and loves a little more.  I got her a new toy today and let me clearly state, I am not into lots of toys.  I see how much she likes any object around from the tissue box to the cell phone.  When we set up our home with a baby area, I got her cloth books, a musical toy, a baby doll, a ball and brought down a stuffed toy, I keep on hand for the other grandchildren. 

She loves music and that is what she goes to first.  Her baby doll is her baby and she knows to make nice to it and open and close her eyes.  I think she likes the tissue box as much but I don't let her play with it because she empties it out, one by one and throws each piece on the floor.  I replaced it with a kitchen container and a few blocks.  She could do the same thing but she is smarter and instead fills the box and empties the box and refills it.

I noticed, she imitates sounds.  She has a clicking sound for the phone (that is a real wall telephone - a land line).  The new toy has balls that go down a circular shape and with that she started to go "bop, bop."  I am not sure, I would have picked up on that bop bop if I wasn't sitting on the floor with her.

It is the little things that are the most endearing.  I am on fortunate Bubby.

What does this have to do with zucchini?  Absolutely nothing.  Although, I gave her eggplant for lunch and my daughter was appalled.  She hates eggplant. Well, the little one doesn't.  Is that why grandparents are so important?  We open doors like eggplant that  might never have been seen through.

Anyway, I made this zucchini, simple and good to eat.  Since I am serving this with chicken, I left off the cheese.  I would suggest that you do use the cheese.  I can imagine that it would give this dish that extra oomph.  

Baked Zucchini (adapted from Sunny Anderson)



Ingredients:



1 teaspoon olive oil

1 pound zucchini, sliced 1/4-inch thick, at an angle
Kosher salt and freshly ground black pepper
Pinch of  paprika


For the Topping:

1/2 cup panko breadcrumbs 

1/4 cup grated Parmesan cheese

1/2 teaspoon dried thyme

1 tablespoon olive oil


Method:

Heat the oven to 350 degrees F.

Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish. 


Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. 

Sprinkle with salt, pepper and paprika.

To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. 


Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. 

Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.



Eat and enjoy.

Linked to:  Saturday Night Fever     Hearth and Soul Hop     Tuesday’s Table       
       Fat Tuesday         Simple Supper                  Totally Talented Tuesda

Friday, February 13, 2015

Roasted Eggplant Parmesan


I have been enjoying cooking from Joy Bauer much more than I had expected.  She is known for her healthy cooking .  "As a monthly columnist for Woman’s Day magazine and the creator of JoyBauer.com, Joy continues to be a leader in developing and delivering fresh, cutting edge health content to millions."

She did not disappoint me with the recipes, I have chosen to make. Each one has been better than successful.  I plan to make a lot more.  She has many recipes also listed online for you to check out if you like healthy and tasty food, presented in a respectful way.
Roasted Eggplant Parmesan  (adapted from Joy Bauer)

Ingredients:

1 eggplant, ends trimmed
Kosher salt, to taste
ground black pepper, to taste
3/4 cup marinara sauce *
3/4 cup part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
dried oregano, to taste

Method:

Preheat the oven to 400°. Liberally coat a baking sheet with oil spray.

Slice the eggplant into rounds (about 10 slices). 

Arrange the eggplant slices in a single layer on the baking sheet. 

Mist the tops of the eggplant slices liberally with oil spray, and lightly sprinkle with kosher salt and pepper (omit the salt if you have high blood pressure). 

Bake for 20 minutes, or until eggplant is soft and golden brown.

Top each slice with about 1 tablespoon marinara sauce and 1 heaping tablespoon mozzarella cheese. 

Sprinkle the slices with the grated cheese, as well as oregano and crushed red pepper to taste. 

Bake for another 5 to 10 minutes, or until the cheese is hot and bubbly.

Linked to: Full Plate Thursdays   See Ya at the Gumbo     Real Food Recipe Round Up        
                Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table       
       Fat Tuesday         Simple Supper             Inspire Me Monday

Cheesy Cornbread - Martha




I made this quite a while ago and set it up to be blogged.  Unfortunately, I don't remember the details of making it.  I know I used gluten free flour but I do think, I followed this pretty much to the letter.  The addition of cheese to cornbread is yummy and a real treat.  I do have to make this again, soon and if I find any changes, I will have to get back to you.  This is a bread I could manage to devour on a regular basis.

You see how crumbly, this is, in the photo and I am doubting, if you made this with regular AP flour, you would have so many crumbs.  I find, in general, my cakes are more crumbly than the ones, I used to make with AP flour.

Do check out the cheesy cornbread, I made, from Mark Bittman.  I made it my own by adding broccoli and shallots and that was another winning quick bread.

Cheesy Cornbread   adapted from Martha Stewart

Ingredients:

1 cup gluten-free baking mixture, (spooned and leveled)

1 cup stone-ground yellow cornmeal

3 tablespoons sugar

1 teaspoon baking soda

1 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups low-fat buttermilk
2 large eggs
1 cup shredded cheddar cheese (4 ounces)
1 tablespoon butter

Method:

Preheat oven to 425 degrees. 

In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. 

Add buttermilk and eggs to well, and whisk to loosen eggs. 

Gently incorporate dry ingredients, then mix in cheese.



Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.



Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. 

Let cornbread cool in skillet at least 15 minutes before cutting. 

Serve warm or at room temperature.  We prefer it warm or even hot.


Eat and enjoy.

Linked to:  Foodie Friday        Foodie Friends Friday        The Weekend Social    Weekend Social Link     Full Plate Thursday    :  Saturday Night Fever


Wednesday, February 11, 2015

Japanese Style Savory Vegetable Pancakes with Chicken - EwE


This week,  for Eating with Ellie, I got to choose the recipe and I couldn't resist these Japanese Style Savory Vegetable Pancakes with Chicken.  I am not sure why she calls them vegetable pancakes with chicken.  Once there is chicken, we no longer consider them vegetable or at least, I don't.

I loved these.  The taste and the texture were pleasing.  they were good with or without the sauce which was easy to make.

I did sub in chicken for the shrimp which is not kosher, therefore not allowed for us.  I cut two cutlets into small pieces (one half inch) and browned them in a little olive oil.  I added them to the rest of the ingredients at the end.

Japanese Style Savory Vegetable Pancakes with Chicken - adapted ingredients.

This has 2 chicken cutlets
1 bag of shredded cabbage
4 large scallions, chopped
2 medium carrots, shredded
eggs
gluten-free flour
low sodium soy sauce
toasted sesame oil
oil for cooking the pancakes


For the sauce:  ketchup, Worcestershire sauce, soy sauce  (it is tasty)

I want to makes these again and I don't think, I would change a thing in the adapted recipe. They are easy to make and except the cooking time which is stretched out because you can only cook a small number of pancakes, at one time, everything goes smoothly.  A success story for out home.

Please stop at our group page and see what the other members have done with this recipe, especially if you are a shrimp lover.  I don't know what the shrimp tasted like in this dish but I do know, the chicken was a winner.

Waste Not Want Not Wednesday     This is How We Roll    Foodie Friday        Foodie Friends Friday        The Weekend Social    Weekend Social Link     Full Plate Thursday     Hearth and Soul Hop     Tuesday’s Table       
       Fat Tuesday         Simple Supper                  Totally Talented Tuesda

Kasha With Zucchini and Red Bell Pepper


My husband got it, in his head, he had to have kasha and went as far as making the kasha. I got a pretty good deal on this one. Wish, he did this, more often.

Since, the kasha was cooked, I did a search on what I could add to it, to give it taste and color. This is it. It is a nice grain to work with and I imagine, with a minimum of creativity, we could come up with some really good recipes to incorporate in our diet.



Ingredients:

1 cup organic vegetable broth
3 tablespoons olive oil
1 cup whole kasha
1 egg beaten lightly
1 onion chopped
1 red bell pepper chopped
1 zucchini scrubbed, halved lengthwise, and cut into 1/4-inch slices
salt and pepper to taste

Method:

In a saucepan combine the broth, 1 cup water, and 1 tablespoon of the oil and bring the liquid to a boil.

In a bowl combine the kasha and the egg, stirring to coat the kasha well with the egg, transfer the mixture to a deep skillet with a lid, and cook the kasha over moderately high heat, stirring and breaking up the lumps, for 2 to 4 minutes, or until the grains are separated.

Remove the skillet from the heat, add the broth mixture slowly, and cover the skillet tightly.

Cook the kasha, covered over low heat for 10 to 15 minutes, or until the liquid is absorbed.

While the kasha is cooking, in a skillet cook the onion and the bell pepper in the remaining 2 tablespoons oil over moderately low heat, stirring, until the vegetables are softened.

Add the zucchini and salt and black pepper to taste, increase the heat to moderately high, and cook the mixture, stirring, for 3 minutes, or until the zucchini is just tender.

Stir the vegetables into the kasha and serve.