Showing posts from 2011

Recipes: Asian Stirfry Chicken and Broccoli

4 tablespoons soy sauce 2 tablespoon black bean sauce 4 teaspoons dark brown sugar 2 tablespoon fresh grated ginger juice of 2 limes 1/2 cup oil 5 large garlic cloves, finely chopped 2 jalapeno peppers, minced 2 teaspoons ground ginger 2 teaspoons ground coriander 2 pounds boneless skinless chicken breasts, minced 20 ounces frozen broccoli florets, thawed 1 small bunch green onions, finely chopped 2 cups rice (4 cups cooked) Whisk together the soy sauce, black bean sauce, brown sugar, grated ginger and lime juice in a small bowl and set aside. Heat the oil in a medium skillet over medium-high heat. Add the chopped garlic, minced chili peppers and ground coriander and cook until slightly softened and fragrant, just a couple of minutes. Add the minced chicken and cook until lightly brown and cooked through, using a spoon to break up chicken as you go. Increase the heat to high, add the soy sauce mixture and the broccoli and cook, stirring constantly until the broccoli is hot and the l

Recipes: Coke Chicken and Herbed Potatoes

Prep and cook time about 60 minutes Makes four servings 4 boneless, skinless chicken breasts, flattened to 1/4 inch thick 1 12 oz can of Coke 1/4 cup ketchup 1/2 cup honey barbeque sauce Place all ingredients in a medium saucepan and bring to a boil. Cover and turn heat to medium. Cook for 20 minutes, stirring occasionally. Uncover and cook and additional 10 minutes until done. Herbed Potatoes 3 large potatoes 1/2 teaspoon fresh ground pepper 1/2 teaspoon oregano 1/2 teaspoon thyme 1/2 teaspoon sage 1/2 teaspoon rosemary 2 tablespoons oil celery salt to taste garlic salt to taste Preheat oven to 450. Cut unpeeled potatoes into 1/4 inch slices. Place the potato slices on well greased shallow baking pan. Brush potato slices with oil and sprinkle the herbs over the top. Bake potatoes for 20 minutes until they are well browned and crisp. ~*~*~*~ My Notes: This recipe takes about an hour all said and done from the slicing to the prep and defrosting the frozen chicken that I like

Recipes: Sausage Rigatoni

Prep and cook time about 60 minutes Makes four to six servings 19.76 ounce package Mild Italian Sausage, grilled and coin sliced 2 pounds rigatoni 3 tablespoons olive oil 2 minced garlic cloves 1 large red bell pepper, chunked 1 26 ounce jar pasta sauce Mozzarella and Parmesan cheese for topping Cook pasta and sausage according to package directions. Keep warm. Saute garlic in olive oil for 30 seconds. Add peppers and cook until tender. Combine sausage with pasta sauce and peppers. Heat until warm. Mix with pasta. Top with shredded cheese. ~*~*~*~*~ My notes: This works well served with garlic toast and a small salad. It reheats great, so don't worry if there's leftovers. It also freezes well so you can make TV dinners. You can drop the pasta down to a pound if you like your pasta super saucy. I like mine a little on the drier side.

Recipes: Lemon Chicken and Noodles

Ready In:  60 minutes Yield:  8 servings   Ingredients 1 bag frozen chicken tender strips, thawed 1/2 cup flour 2 tablespoons lemon pepper seasoning 12 tablespoons butter, divided 4 tablespoons finely chopped onion 2 cup chicken broth 6 tablespoons fresh lemon juice 2 package wheat egg noodles   Directions Cook egg noodles according to package directions. Drain and toss with a tablespoon or two of butter. Mix flour and lemon pepper seasoning together on a plate. Coat chicken with flour mixture. Melt 4 tablespoons of butter. Cook chicken over medium-high heat until cooked through, browning both sides. Remove chicken from pan and keep warm. Add onion and cook until soft, 1-2 minutes. Add chicken broth and bring to a boil. Scrape up any drippings. Add lemon juice and boil until mixture is reduced by half. Remove from heat and add remaining butter. Return chicken to pan and heat through. Serve with egg noodles.   ~*~*~*~*~ And now for my notes: I have f

Recipes: Quick Broccoli Cheese Soup

Prep and cook time about 30 minutes Makes four cup and a half servings 1 tablespoon butter 1 medium leek, thin sliced 1 small shallot, chopped 2 tablespoons quick mixing flour 2 cups half and half 2 cups vegetable broth 1 head fresh broccoli florets (3-4 cups) 1 carrot, diced 4 cups sharp cheddar cheese, grated precooked bacon slices Melt butter in microwave safe casserole dish. Add leek and shallot and microwave on high 1 minute. Stir in flour and microwave 1 minute. Stir in half and half and microwave 1 minute. Add veggie broth, broccoli, and carrot, microwave 10 minutes. Add cheese and stir until melted. Cover and microwave 2 minutes. Top with bacon and serve hot. ~*~*~*~* My notes: This recipe originally came with a pasta and more, but I don't see why it couldn't be used with a casserole dish. We eat this with bread to dip in the soup. It's pretty filling. This doesn't really reheat all that great since it becomes watery. You're better off making it fresh

Let's talk about obesity

I just read an NPR article on obesity, which led me to two articles about obesity. All three of these articles say we need to eat less and that would solve all of our obesity problems. Maybe, just MAYBE the problem is that foods that are good for you are expensive, go bad quickly if you don't use them, require more frequent store trips BECAUSE they will go bad quickly if you don't use them, foods that DON'T go bad as quickly contain too much salt, and take more time too cook/prepare. Let's look at that! Most poor people have to take the bus to and from their jobs and the store. If I didn't have a car, a trip to work on the bus would take me two hours. Then it would be two hours home again IF I got off work before I had to call a cab. Sometimes cabs take three hours to get there even when you call them to show up. So we work 8-10 hour days, have a 4 hour trip time, making our days 12-14 hour days. That leaves two hours to cook, clean and do basic body maintenance if