Ingredients
1 lb chicken, cut into 1-inch cubes
1/2 tsp salt
1/8 tsp pepper
1/4 cup all-purpose flour
1/4 cup olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, peeled, halved, and thinly sliced
2 cups canned tomatoes with their juice, chopped
2 celery stalks, chopped
1 1/4 tsp grated orange zest
2/3 cup frozen green peas, thawed and drained
Cornbread:
3/4 cup cornmeal
1/4 cup all-purpose flour
2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup buttermilk
1 large egg, lightly beaten
2 tbsp melted butter or vegetable oil
Preheat oven to 400.
Sprinkle chicken with salt and pepper, then dredge in flour.
Heat 2 1/2 tbsp oil in a large oven-proof skillet over medium-high heat.
Add chicken and saute, stirring occasionally, about 5 minutes. Transfer to large plate.
Add remaining oil, onion, and garlic to skillet.
Saute, stirring occasionally, about 5 minutes.
Add carrot and saute another 5 minutes.
Add tomatoes, celery, and orange zest. Cook uncovered about 7 minutes more.
Return chicken to skillet and cook 4-5 minutes. Stir in peas.
In a medium sized bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda.
In a small bowl, whisk together buttermilk, egg, and butter.
Form a well in the center of dry ingredients and stir in the liquid mixture until just combined -- batter should be lumpy.
Spoon batter on top of the chicken, leaving a slight border.
Transfer skillet to oven and bake uncovered for 15 minutes or until cornbread is lightly browned.
Tuesday, May 3, 2011
Tuna Steaks
Ingredients
2-4 tuna steaks
1/2 tsp grated lime zest
1 garlic clove, crushed
2 tsp olive oil
1 tsp cumin
1 tsp coriander
1 tsp pepper
1 tbsp lime juice
1 tbsp cilantro, to garnish
In a small dish, combine lime zest, garlic, oil, cumin, coriander, and pepper.
Spread mixture over both sides of tuna.
Heat pan over medium-high heat and spray with nonstick spray.
Press steaks into pan on all sides to seal them.
Cook for 5 minute son one side. Flip. Cook for another 4-5 minutes.
Transfer to serving plate.
Sprinkle with lime juice and cilantro.
2-4 tuna steaks
1/2 tsp grated lime zest
1 garlic clove, crushed
2 tsp olive oil
1 tsp cumin
1 tsp coriander
1 tsp pepper
1 tbsp lime juice
1 tbsp cilantro, to garnish
In a small dish, combine lime zest, garlic, oil, cumin, coriander, and pepper.
Spread mixture over both sides of tuna.
Heat pan over medium-high heat and spray with nonstick spray.
Press steaks into pan on all sides to seal them.
Cook for 5 minute son one side. Flip. Cook for another 4-5 minutes.
Transfer to serving plate.
Sprinkle with lime juice and cilantro.
Cornmeal Dusted "Fried" Ravioli
Ingredients
1 12-14oz package fresh ravioli
1 cup cornmeal
1/4 cup parmesan cheese
1/2 tsp nutmeg
1/2 tsp pepper
2 tbsp extra virgin olive oil
1 tbsp butter
Cook ravioli as directed. Turn water off, leave ravioli in hot water.
Combine cornmeal, parmesan, nutmeg, and pepper.
Heat a skillet sprayed with nonstick spray over medium heat. Add oil and butter.
Drain ravioli a few at a time. Dust hot ravioli in cornmeal mixture and add to skillet. Brown on both sides, 3-4 minutes total. Do this in batches until all ravioli are finished.
You may need to microwave the ravioli briefly to reheat.
Serve with pasta sauce.
1 12-14oz package fresh ravioli
1 cup cornmeal
1/4 cup parmesan cheese
1/2 tsp nutmeg
1/2 tsp pepper
2 tbsp extra virgin olive oil
1 tbsp butter
Cook ravioli as directed. Turn water off, leave ravioli in hot water.
Combine cornmeal, parmesan, nutmeg, and pepper.
Heat a skillet sprayed with nonstick spray over medium heat. Add oil and butter.
Drain ravioli a few at a time. Dust hot ravioli in cornmeal mixture and add to skillet. Brown on both sides, 3-4 minutes total. Do this in batches until all ravioli are finished.
You may need to microwave the ravioli briefly to reheat.
Serve with pasta sauce.
Sausage Calzones
Ingredients
1 1/3 lbs italian sweet sausage
2 cups ricotta cheese
2 tbsp extra virgin olive oil
1 bundle of fresh flat-leaf parsley, chopped
2 cloves garlic, chopped
3-4 tbsp grated parmesan cheese
1/4 tsp nutmeg
1 tsp pepper
2 tubes prepared pizza dough
2 cups shredded mozzarella cheese
2 cups tomato, marinara, or pizza sauce, warmed for dipping
Preheat oven to 425.
Heat olive oil in skillet and brown sausage.
Drain sausage on a paper towel-lined plate.
In a large bowl, combine sausage, ricotta, parsley, garlic, parmesan, nutmeg, and pepper.
Roll both tubes of pizza dough out on 2 separate cookie sheets sprayed with nonstick spray. Cut each dough in half across.
Spread 1/2 cup mozzarella and up to 1/4 cup of filling on half of each rectangle.
Fold dough over filling and pinch edges to seal.
Bake 12-15 minutes until golden brown.
Serve with warm sauce for dipping.
1 1/3 lbs italian sweet sausage
2 cups ricotta cheese
2 tbsp extra virgin olive oil
1 bundle of fresh flat-leaf parsley, chopped
2 cloves garlic, chopped
3-4 tbsp grated parmesan cheese
1/4 tsp nutmeg
1 tsp pepper
2 tubes prepared pizza dough
2 cups shredded mozzarella cheese
2 cups tomato, marinara, or pizza sauce, warmed for dipping
Preheat oven to 425.
Heat olive oil in skillet and brown sausage.
Drain sausage on a paper towel-lined plate.
In a large bowl, combine sausage, ricotta, parsley, garlic, parmesan, nutmeg, and pepper.
Roll both tubes of pizza dough out on 2 separate cookie sheets sprayed with nonstick spray. Cut each dough in half across.
Spread 1/2 cup mozzarella and up to 1/4 cup of filling on half of each rectangle.
Fold dough over filling and pinch edges to seal.
Bake 12-15 minutes until golden brown.
Serve with warm sauce for dipping.
Sweet-n-Sour Red Cabbage
Ingredients
1/2 cup sliced green onions
4 cups shredded red cabbage
2 red delicious apples, sliced
3 tbsp brown sugar
1/4 tsp salt
1/8 tsp pepper
1/2 cup unsweetened apple juice
1/4 cup plus 2 tbsp cider vinegar
Heat a large skillet over medium-high heat.
Coat with nonstick spray and add green onions. Saute 2-3 minutes.
Add cabbage and remaining ingredients, tossing well.
Cook uncovered over medium heat 15-18 minutes, stirring occasionally, until cabbage is tender.
* this is a large recipe. cut in half for smaller amount.
1/2 cup sliced green onions
4 cups shredded red cabbage
2 red delicious apples, sliced
3 tbsp brown sugar
1/4 tsp salt
1/8 tsp pepper
1/2 cup unsweetened apple juice
1/4 cup plus 2 tbsp cider vinegar
Heat a large skillet over medium-high heat.
Coat with nonstick spray and add green onions. Saute 2-3 minutes.
Add cabbage and remaining ingredients, tossing well.
Cook uncovered over medium heat 15-18 minutes, stirring occasionally, until cabbage is tender.
* this is a large recipe. cut in half for smaller amount.
Baked Hushpuppies
Ingredients
2/3 cup cornmeal
1/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/8 tsp pepper
1/2 cup onion, minced
1/3 cup skim milk
1 egg, beaten
1 tbsp vegetable oil
Preheat oven to 450.
In a large bowl, combine cornmeal, flour, baking powder, salt, pepper, and onion.
In a separate bowl, combine milk, egg, and oil.
Add wet mixture to cornmeal mixture, stirring just until dry ingredients are moistened.
Spoon batter into miniature muffin pans coated with nonstick spray, filling 3/4 full.
Bake for 12-15 minutes until lightly browned.
Remove from pans immediately and serve warm.
2/3 cup cornmeal
1/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/8 tsp pepper
1/2 cup onion, minced
1/3 cup skim milk
1 egg, beaten
1 tbsp vegetable oil
Preheat oven to 450.
In a large bowl, combine cornmeal, flour, baking powder, salt, pepper, and onion.
In a separate bowl, combine milk, egg, and oil.
Add wet mixture to cornmeal mixture, stirring just until dry ingredients are moistened.
Spoon batter into miniature muffin pans coated with nonstick spray, filling 3/4 full.
Bake for 12-15 minutes until lightly browned.
Remove from pans immediately and serve warm.
Thai Garden Rolls
Ingredients
rice paper
vermicelli noodles
shrimp, halved
carrot, julienned
seedless cucumber, julienned
bean sprouts
fresh cilantro, chopped
fresh thai basil, chopped
fresh ginger, grated
leafy lettuce
Sauce:
3 tbsp chunky peanut butter (thinned out with hot water)
2 tsp soy sauce
juice of 1 lime
grated ginger
1 clove garlic, minced
chili paste/hot sauce to taste
Set up all ingredients in an assembly line.
Fill a deep dish with hot water (this will need to be changed a few times, as it needs to be kept hot).
Take one rice paper and submerge it in hot water until it become pliable.
Gently remove rice paper from water and place upon work surface (I use a cutting board).
Place 2 -3 shrimp halves, cut side up, on bottom third of rice paper.
Take a small piece of lettuce and place overtop of the shrimp.
Place a small amount of vermicelli noodles overtop of the lettuce.
Place a small amount of bean sprouts, carrot, cucumber, cilantro, basil, and ginger and place overtop of the noodles.
Press down on ingredients to make them compact.
Fold both left and right edges toward the center.
Take the bottom and fold upwards.
Pressing ingredients compact, continue rolling upwards tightly, but gently.
Mix together all ingredients of sauce and serve alongside of garden rolls.
rice paper
vermicelli noodles
shrimp, halved
carrot, julienned
seedless cucumber, julienned
bean sprouts
fresh cilantro, chopped
fresh thai basil, chopped
fresh ginger, grated
leafy lettuce
Sauce:
3 tbsp chunky peanut butter (thinned out with hot water)
2 tsp soy sauce
juice of 1 lime
grated ginger
1 clove garlic, minced
chili paste/hot sauce to taste
Set up all ingredients in an assembly line.
Fill a deep dish with hot water (this will need to be changed a few times, as it needs to be kept hot).
Take one rice paper and submerge it in hot water until it become pliable.
Gently remove rice paper from water and place upon work surface (I use a cutting board).
Place 2 -3 shrimp halves, cut side up, on bottom third of rice paper.
Take a small piece of lettuce and place overtop of the shrimp.
Place a small amount of vermicelli noodles overtop of the lettuce.
Place a small amount of bean sprouts, carrot, cucumber, cilantro, basil, and ginger and place overtop of the noodles.
Press down on ingredients to make them compact.
Fold both left and right edges toward the center.
Take the bottom and fold upwards.
Pressing ingredients compact, continue rolling upwards tightly, but gently.
Mix together all ingredients of sauce and serve alongside of garden rolls.
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