I *may* be on a bit of a pear kick recently.
Mats:
2 boneless, skinless chicken breasts, cut in half lengthwise so they're thin cutlets
2Tbsp olive oil
1 onion, diced
2 pears
1c chicken broth
1/4c balsamic vinegar
2Tbsp sugar
2tsp cornstarch
1/4c dry cherries or 1c whole frozen cherries
Remove the stems from the pears and slice a very thin bit off the top and bottom so it can stand on a flat side. Slice the pear in half from top to bottom, then remove the seeds and any tough flesh from the core.
Turn the pear halves so the long side is down (skin should be up now) and slice into thin half-moons. Try to get them about 1/4in thick.
Heat olive oil in a large skillet over high heat. Add the chicken and saute for 4 minutes on each side. Remove the chicken to a plate when done cooking. Don't cover the plate in anything, the chicken and all the delicious juices are going back in the pan eventually.
Add the diced onion to the pan and cook for 2 minutes.
Reduce the heat to medium and add the pear slices. Cook until the pear slices are soft, about 5 minutes.
While the pears are cooking, combine the broth, vinegar, sugar and cornstarch in a small bowl. Mix thoroughly so the cornstarch dissolves - you don't want lumpies in your sauce.
When the pears slices are soft, add the sauce to the pear/onion mixture. Increase the heat back to high and heat the mixture until it is just barely bubbling. Cook for 6 minutes, stirring the whole time. This will thicken the sauce.
Reduce the heat to medium, add the cherries and the chicken along with any juices that have escaped from its time sitting. Stir.
Cover the pan with a lid, then cook for 10 minutes.
Serve over a starch. I used a rice/lentil/quinoa mixture, but a solo of any of those would be fine too.
Sunday, January 18, 2015
Tuesday, January 13, 2015
Pear and Avocado Veggie bowl
Nothing like a nice, ripe pear in the winter! This recipe uses firm-fleshed Asian pears, but Red Pears would work just as well. Don't use a mushy strain of pear, and make sure your avocado isn't overripe.
Mats
1 15oz can chickpeas (garbanzo beans), rinsed and drained
2 Asian pears, cored and thinly sliced.
3 celery stalks, cut into 1/4 inch slices
1 cucumber, diced
1 avocado, peeled, pitted and sliced
1/2c cilantro, chopped
1/4c lime juice
2 Tbsp oil. I used avocado oil because it's awesome, though canola would be fine.
Combine all ingredients in a medium bowl and toss to combine.
Mats
1 15oz can chickpeas (garbanzo beans), rinsed and drained
2 Asian pears, cored and thinly sliced.
3 celery stalks, cut into 1/4 inch slices
1 cucumber, diced
1 avocado, peeled, pitted and sliced
1/2c cilantro, chopped
1/4c lime juice
2 Tbsp oil. I used avocado oil because it's awesome, though canola would be fine.
Combine all ingredients in a medium bowl and toss to combine.
Saturday, January 3, 2015
White Fish, Green Salsa
This recipe will work well with any fairly firm, white fish like cod, red snapper, or tilapia. Stay away from fragile fish like flounder.
Mats:
2 fillets of your fish of choice. I used tilapia
1 Tbsp butter
1 lb new or fingerling potatoes. Or 4 red skinned potatoes, cut into bite sized chunks
1 bunch parsley. I used curly because I think flat-leaf parsley is a bit bitter
1/2 bunch cilantro
1 Tbsp capers
3 cloves garlic
3 Tbsp lemon juice
1 Hass avocado
2 Tbsp oil
Cut the potatoes into bite-sized bits and put in a small pot. Fill with water so the potatoes are covered, add a tsp of salt, then heat over high heat. When the water begins to boil, reduce heat to medium, cover, and boil for 15 minutes. When they're easily pierced with a fork, drain the water.
Combine capers, garlic and lemon juice in a food processor and run for about 30 seconds to chop.
Add the parsley and cilantro, then run the food processor some more. You may need to add the greens in small bunches so they get processed evenly. Scrape the sides down to the bottom of the processor so the blades can chop everything.
When the greens are chopped as small as you can get them, slice the avocado in half, remove the pit, then add the avocado flesh to the food processor. Run it again to incorporate the avocado into the salsa.
While the processor is running, add the 2 Tbsp oil. By this point you should have a smooth, creamy mixture. If it's not incorporating well, add some more oil to the running processor.
In a medium saucepan, melt the butter over medium heat. Tilt the pan around and spread the butter so it coats the entire bottom of the pan. Add the fish fillets and cook for three minutes.
Flip the fish fillets and cook for another 3 minutes.
Serve by putting a fish fillet on top of a bed of potatoes, then top with half of the green salsa mixture.
Mats:
2 fillets of your fish of choice. I used tilapia
1 Tbsp butter
1 lb new or fingerling potatoes. Or 4 red skinned potatoes, cut into bite sized chunks
1 bunch parsley. I used curly because I think flat-leaf parsley is a bit bitter
1/2 bunch cilantro
1 Tbsp capers
3 cloves garlic
3 Tbsp lemon juice
1 Hass avocado
2 Tbsp oil
Cut the potatoes into bite-sized bits and put in a small pot. Fill with water so the potatoes are covered, add a tsp of salt, then heat over high heat. When the water begins to boil, reduce heat to medium, cover, and boil for 15 minutes. When they're easily pierced with a fork, drain the water.
Combine capers, garlic and lemon juice in a food processor and run for about 30 seconds to chop.
Add the parsley and cilantro, then run the food processor some more. You may need to add the greens in small bunches so they get processed evenly. Scrape the sides down to the bottom of the processor so the blades can chop everything.
When the greens are chopped as small as you can get them, slice the avocado in half, remove the pit, then add the avocado flesh to the food processor. Run it again to incorporate the avocado into the salsa.
While the processor is running, add the 2 Tbsp oil. By this point you should have a smooth, creamy mixture. If it's not incorporating well, add some more oil to the running processor.
In a medium saucepan, melt the butter over medium heat. Tilt the pan around and spread the butter so it coats the entire bottom of the pan. Add the fish fillets and cook for three minutes.
Flip the fish fillets and cook for another 3 minutes.
Serve by putting a fish fillet on top of a bed of potatoes, then top with half of the green salsa mixture.
Thursday, January 1, 2015
Vegetable Pot pie
Huh, recipe 100. I guess that's one way to kick off the new year!
Mats:
2 Tbsp olive oil
1 leek, white and light green parts only. Split in half lengthwise, wash the grit out (there's always grit in the leaf layers), and cut into 1/2 inch rounds.
2 carrots, peeled and cut into 1/2 inch rounds.
2 stalks celery, cut into 1/2 inch bits (noticing a trend?)
2 Tbsp flour
2 1/4 cups vegetable or chicken broth. If you're using bullion cubes, use 1 cube with 2 1/4c water
1 tsp poultry seasoning (otherwise known a 1/4 tsp each of dried rosemary, thyme, sage, and lemon pepper)
4 red skinned potatoes, cut into 1/2 inch pieces. Leave the skins on!
4 cloves garlic, peeled and crushed
1 cup frozen peas
1 head broccoli, chopped into bite-sized chunks. If you're using frozen broccoli, use 1 cup.
1 9-inch pie crust, rolled out big enough to cover your pie plate.
Preheat the oven to 400.
In a large saucepan, heat the oil over medium heat. Add the leek, carrot and celery. This is really close to our friend 'mirepoix', just using leek instead of an onion. Leeks are close enough to onions in taste that if you don't want to use a leek, or can't find them, substituting a yellow onion is perfectly fine.
Cook the vegetables together for 5 minutes on medium heat, stirring occasionally.
Add 2 Tbsp flour and stir so the veggies are coated. We've added flour to an oil - we've now made a 'roux'! It's olive oil instead of the more common roux-base butter, but same principle.
Add the crushed garlic and cook for 1 minute.
Add the vegetable/chicken broth, poultry seasoning, and the potato pieces. Stir so the potatoes are submerged in the liquid, then cover and cook for 10 minutes.
Remove from heat, stir in the peas and broccoli, then pour into a pie pan. Note that there is no bottom crust on the pot pie!
Drape the pie crust over the vegetable mixture. It should overhang the edge of the pie plate by about a half inch. Press the hanging edges onto the pie plate to seal the pie shut, then poke a few holes in the crust for steam to escape.
Bake at 400 degrees for 30-40 minutes, or until the crust is golden brown.
Let sit for 10 minutes to allow the broth to thicken before scooping and serving.
Mats:
2 Tbsp olive oil
1 leek, white and light green parts only. Split in half lengthwise, wash the grit out (there's always grit in the leaf layers), and cut into 1/2 inch rounds.
2 carrots, peeled and cut into 1/2 inch rounds.
2 stalks celery, cut into 1/2 inch bits (noticing a trend?)
2 Tbsp flour
2 1/4 cups vegetable or chicken broth. If you're using bullion cubes, use 1 cube with 2 1/4c water
1 tsp poultry seasoning (otherwise known a 1/4 tsp each of dried rosemary, thyme, sage, and lemon pepper)
4 red skinned potatoes, cut into 1/2 inch pieces. Leave the skins on!
4 cloves garlic, peeled and crushed
1 cup frozen peas
1 head broccoli, chopped into bite-sized chunks. If you're using frozen broccoli, use 1 cup.
1 9-inch pie crust, rolled out big enough to cover your pie plate.
Preheat the oven to 400.
In a large saucepan, heat the oil over medium heat. Add the leek, carrot and celery. This is really close to our friend 'mirepoix', just using leek instead of an onion. Leeks are close enough to onions in taste that if you don't want to use a leek, or can't find them, substituting a yellow onion is perfectly fine.
Cook the vegetables together for 5 minutes on medium heat, stirring occasionally.
Add 2 Tbsp flour and stir so the veggies are coated. We've added flour to an oil - we've now made a 'roux'! It's olive oil instead of the more common roux-base butter, but same principle.
Add the crushed garlic and cook for 1 minute.
Add the vegetable/chicken broth, poultry seasoning, and the potato pieces. Stir so the potatoes are submerged in the liquid, then cover and cook for 10 minutes.
Remove from heat, stir in the peas and broccoli, then pour into a pie pan. Note that there is no bottom crust on the pot pie!
Drape the pie crust over the vegetable mixture. It should overhang the edge of the pie plate by about a half inch. Press the hanging edges onto the pie plate to seal the pie shut, then poke a few holes in the crust for steam to escape.
Bake at 400 degrees for 30-40 minutes, or until the crust is golden brown.
Let sit for 10 minutes to allow the broth to thicken before scooping and serving.
Thursday, December 18, 2014
Lentil and sausage soup
So I bought a 4-pound bag of lentils recently. It was on sale! And I like lentils! Therefore lots of lentil recipes incoming.
Mats:
1 lb sweet Italian sausage. Or spicy, but noone in my house likes the spicy.
1 onion, finely diced. 1cm cubes is your goal
1 stalk celery, sliced. Aiming for 2cm wide slices
2 cloves garlic, minced
1 lb dry lentils. Any color will be fine, but I used generic brown ones.
15oz diced tomatoes
8 cups water
4 cups chicked broth. 4c=32oz=1 box=2 cubes of bullion
1 Tb garlic powder
1 1/2 Tb fresh parsley, chopped
2 bay leaves
1/2 tsp dried oregano, or 1 Tb fresh because the frost hasn't killed mine yet
1/4 tsp dried basil. The frost has killed that one, sadly
1/2 tsp ground black pepper
Put a large pot on the stove over medium-high heat. Let the pot heat for a few minutes, then add the sausages. Cook the sausage for about 9 minutes, turning the links every 3 minutes or so. You're going for a sear on all sides, so just when the sausage skin has a nice dark brown/black line on it.
Remove the sausage from the pan and let cool for 3 or so minutes. Slice into bite-sized chunks. Or you can skip this step if you managed to find loose sausage meat. Either way, return the sausage to the pot.
Reduce heat to medium, then add the chopped onion, celery and minced garlic. Cook for 5 minutes or until onion becomes translucent.
Add lentils, water, chicken broth, and tomatoes. Season with the oregano, basil, garlic powder, bay leaves, parsley, and pepper. Stir well.
Cover, reduce heat to low, and cook for 2 hours or until lentils are tender.
Mats:
1 lb sweet Italian sausage. Or spicy, but noone in my house likes the spicy.
1 onion, finely diced. 1cm cubes is your goal
1 stalk celery, sliced. Aiming for 2cm wide slices
2 cloves garlic, minced
1 lb dry lentils. Any color will be fine, but I used generic brown ones.
15oz diced tomatoes
8 cups water
4 cups chicked broth. 4c=32oz=1 box=2 cubes of bullion
1 Tb garlic powder
1 1/2 Tb fresh parsley, chopped
2 bay leaves
1/2 tsp dried oregano, or 1 Tb fresh because the frost hasn't killed mine yet
1/4 tsp dried basil. The frost has killed that one, sadly
1/2 tsp ground black pepper
Put a large pot on the stove over medium-high heat. Let the pot heat for a few minutes, then add the sausages. Cook the sausage for about 9 minutes, turning the links every 3 minutes or so. You're going for a sear on all sides, so just when the sausage skin has a nice dark brown/black line on it.
Remove the sausage from the pan and let cool for 3 or so minutes. Slice into bite-sized chunks. Or you can skip this step if you managed to find loose sausage meat. Either way, return the sausage to the pot.
Reduce heat to medium, then add the chopped onion, celery and minced garlic. Cook for 5 minutes or until onion becomes translucent.
Add lentils, water, chicken broth, and tomatoes. Season with the oregano, basil, garlic powder, bay leaves, parsley, and pepper. Stir well.
Cover, reduce heat to low, and cook for 2 hours or until lentils are tender.
Saturday, August 23, 2014
Couscous with Blueberries and Sugar Snap Peas
Blueberries are in season now, and this is a great way to use them!
Mats
2c uncooked couscous
2 Tbsp olive oil
1/2 onion, chopped into 1/4 inch bits
1 Tb garam masala
1 tsp cinnamon
2 cups blueberries (about a pint and a half)
2 cups sugar snap or snow peas, cut in half
1/4 c sour cream
1/4c mint, chopped
1/2c roasted, unsalted cashews
Boil 2 1/2c water in a pot that has a lid. Turn off the heat, add the couscous and cover with a tight-fitting lid for 5 minutes.
Heat 1Tb oil in a large saucepan. Add chopped onion to hot oil and cook for 2 minutes. Stir in garam masala and cinnamon, then continue cooking for an additional 5 minutes.
Add other 1Tb oil to pot, then add peas. Cook for 3 minutes.
Add blueberries and cook for 1 minute.
Pour blueberry mixture into a large bowl, add cooked couscous, mint and cashews. Serve with a dollop of sour cream.
Mats
2c uncooked couscous
2 Tbsp olive oil
1/2 onion, chopped into 1/4 inch bits
1 Tb garam masala
1 tsp cinnamon
2 cups blueberries (about a pint and a half)
2 cups sugar snap or snow peas, cut in half
1/4 c sour cream
1/4c mint, chopped
1/2c roasted, unsalted cashews
Boil 2 1/2c water in a pot that has a lid. Turn off the heat, add the couscous and cover with a tight-fitting lid for 5 minutes.
Heat 1Tb oil in a large saucepan. Add chopped onion to hot oil and cook for 2 minutes. Stir in garam masala and cinnamon, then continue cooking for an additional 5 minutes.
Add other 1Tb oil to pot, then add peas. Cook for 3 minutes.
Add blueberries and cook for 1 minute.
Pour blueberry mixture into a large bowl, add cooked couscous, mint and cashews. Serve with a dollop of sour cream.
Saturday, July 5, 2014
Green Apple and Jicama salad
Really light and nice for a summer dinner. If you omit the shrimp, it's also awesome for a summer picnic dish.
Mats
2 Granny Smith apples, cored and peeled
1 cup matchstick carrots
1 jicama, peeled
1 lb shrimp (optional)
1c olive oil
6 Tbsp sugar
2 Tbsp Dijon mustard
4 Tbsp rice wine vinegar
1 Tbsp lemongrass
1c mint
2 cloves garlic
Chop the apples into bite-sized bits. Peel the jicama and slice into matchsticks. Combine carrots, apple and jicama in a large bowl.
Bring a large pot of water to boil, then add the shrimp and cook for 2 minutes. Drain and rinse with cold water.
In a food processor, combine the oil, mustard, vinegar, lemongrass, mint and garlic. Process for about 15 seconds or until slightly chunky.
Slice the shrimp in half, or thirds if you have large shrimp. You're looking for pieces about as large as your apple and jicama.
Add the shrimp and sauce to the apple mixture, then stir really well to coat all the pieces with the sauce.
Cover an refrigerate for 1 or 2 hours, then serve.
Mats
2 Granny Smith apples, cored and peeled
1 cup matchstick carrots
1 jicama, peeled
1 lb shrimp (optional)
1c olive oil
6 Tbsp sugar
2 Tbsp Dijon mustard
4 Tbsp rice wine vinegar
1 Tbsp lemongrass
1c mint
2 cloves garlic
Chop the apples into bite-sized bits. Peel the jicama and slice into matchsticks. Combine carrots, apple and jicama in a large bowl.
Bring a large pot of water to boil, then add the shrimp and cook for 2 minutes. Drain and rinse with cold water.
In a food processor, combine the oil, mustard, vinegar, lemongrass, mint and garlic. Process for about 15 seconds or until slightly chunky.
Slice the shrimp in half, or thirds if you have large shrimp. You're looking for pieces about as large as your apple and jicama.
Add the shrimp and sauce to the apple mixture, then stir really well to coat all the pieces with the sauce.
Cover an refrigerate for 1 or 2 hours, then serve.
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