The original version of this recipe comes from marthastewart.com . I have made a few slight modifications.
I have always loved fish despite the fact we never ate it growing up. Tuna is a great choice if you are seeking a lean protein that is also quickly fixed.
Makes 2-4 servings.
Time: 10-20 minutes
You'll need:
3 6oz. cans of tuna in vegetable oil, drained and flaked (olive oil if you can find it)
1 lg. egg, lightly beaten
1/2 c. cilantro, coarsely chopped (see the review and suggestions section)
1/3 c bread crumbs
2 Tbs. mayonnaise
1 Tbs. lemon juice
1 jalapeno chile, finely chopped
1-2 Tbs. Vietnam Chili Garlic Sauce
1-3 Tbs. olive oil
Mix all ingredients excluding the olive oil until ingredients just hold together. Shape into 4-8 cakes. In large skillet heat the olive oil over medium heat. Cook each cake until golden brown and crisp on the outside. Serve hot.
Review and Suggestions:
This recipe is excellent assuming everything stays stuck when pan frying. I strongly suggest making sure the mixed cakes are fairly sticky which can be accomplished with more mayo. Other notables:
1. Possible add-ins include red onions, other types of peppers and other herbs such as parsley. I often substitute the cilantro out entirely or replace it with a different add-in.
2. It is important to chopped add-ins finely, moreso if they are crisp vegetables such as onions.
3. Use extra caution in flipping the tuna cake to the second side as they have a tendency to smooch or fall apart.
Friday, March 30, 2012
Sunday, March 25, 2012
Dairy-Free Mashed Potatoes
Since I've been on a "Dairy Free Diet" my potato consumption has taken a sharp fall, until now! I must admit I was a bit discouraged by other blogs use of a hard to find soy "butter" to make their potatoes.
Ingredients:
4 large red potatoes (peeled if desired) cut into 1/2" to 1" chunks
Ingredients:
4 large red potatoes (peeled if desired) cut into 1/2" to 1" chunks
cooled grease from 4+ slices of thick bacon
1/4 - 1/2 cup Almond milk, unflavored
salt to taste
white pepper to taste
Directions:
1. Boil potatoes until just soft. Drain and rinse with cold water. Allow to fully cool.
1. Boil potatoes until just soft. Drain and rinse with cold water. Allow to fully cool.
2. Mash potatoes with potato masher or fork.
3. Mix in bacon grease and slowly add almond milk until smooth.
4. Season appropriately with salt and pepper and additional ingredients as fit.
5. Heat slowly while mixing to get back warmth.
Overview:
First I must confess I am not a mashed potato pro, however these turned out surprisingly well. The idea of using bacon grease occurred to me as a possible "solid fat" alternative to butter, however this automatically makes this recipe useless for those seeking a vegetarian version. The bacon grease helps with the flavor and the almond milk goes unnoticed. Success? I think so.
First I must confess I am not a mashed potato pro, however these turned out surprisingly well. The idea of using bacon grease occurred to me as a possible "solid fat" alternative to butter, however this automatically makes this recipe useless for those seeking a vegetarian version. The bacon grease helps with the flavor and the almond milk goes unnoticed. Success? I think so.
Additional ideas:
1. Adding additional herbs such as dill or garlic will also help in making your dairy free potatoes awesome.
2. The bacon in which you got the bacon grease...add it!
Sunday, February 19, 2012
Pineapple Cherry Minis
This recipe comes from an advertisement and coupon brochure put out by Dole. If you think the title sounds good you have already underestimated how delicious this recipe turns out.
12-14 servings
2 x 10 minute time periods separated by about 30 minutes
45-75 minutes to set
You'll need:
1 can (20 oz) Crushed Pineapple
2 cans (6 oz) each Pineapple Juice
2 packages (3 oz each) Cherry Flavored Gelatin
1 cup frozen dark sweet cherries, thawed, quartered and drained
1/2 cup chopped pecans
Drain crushed pineapple, reserve juice. Heat reserved juice plus canned pineapple juice to boiling. Add gelatin; stir at least 2 minutes to completely dissolve. Chill until mixture thickens slightly. Fold in pineapple, cherries and pecans. Spoon mixture into 12 - 14 foil lined muffin cups, lightly sprayed with non-stick cooking spray. Chill until firm. Store leftovers in refrigerator.
Review and Suggestions:
When I first read this recipe I thought it sounded good, but even with this expectation I was very impressed with the end result. The pineapple juice really ties the recipe together. One major con of this recipe is the sheer amount of sugar contained despite not being overwhelmingly sweet.
1. Don't make the mistake I made. After mixing in the gelatin, immediately REMOVE the pot from heat to avoid a messy boil-over!
2. The use of nuts in this recipe really makes me happy. First, I really like nuts, and second they add both a additional texture and nutrients. Pecans can be substituted for walnuts or even almonds. However, note that pecans and walnuts will blend in more easily in both flavor and texture. I personally prefer the walnuts.
3. I did not use frozen cherries. I don't have the time or patience to wait for cherries to thaw or the interest in quartering at least 20 cherries. I strongly recommend using dried cherries. Quick, easy and add a bit of chewiness to the Jello.
4. The spooning the mixture into the foil lined muffin cups can be a challenge. Be inovative unless you desire a mess!
5. Speaking of the foiled cups: I was no reason to use cooking spray unless you desire to serve the Mini without it's wrapper. I was perfectly happy placing the foil wrapped mini in a custard bowl to serve.
Possible variations:
Use Pineapple-Orange Juice instead of Pineapple Juice (they do indeed sell it!)
Nuts are optional, but see suggestion #2
Orange zest
Orange Jello instead of Cherry Jello
Lemon Jello and replace the cherries with blended mandarin oranges
a touch of ground nutmeg
Etc...
12-14 servings
2 x 10 minute time periods separated by about 30 minutes
45-75 minutes to set
You'll need:
1 can (20 oz) Crushed Pineapple
2 cans (6 oz) each Pineapple Juice
2 packages (3 oz each) Cherry Flavored Gelatin
1 cup frozen dark sweet cherries, thawed, quartered and drained
1/2 cup chopped pecans
Drain crushed pineapple, reserve juice. Heat reserved juice plus canned pineapple juice to boiling. Add gelatin; stir at least 2 minutes to completely dissolve. Chill until mixture thickens slightly. Fold in pineapple, cherries and pecans. Spoon mixture into 12 - 14 foil lined muffin cups, lightly sprayed with non-stick cooking spray. Chill until firm. Store leftovers in refrigerator.
Review and Suggestions:
When I first read this recipe I thought it sounded good, but even with this expectation I was very impressed with the end result. The pineapple juice really ties the recipe together. One major con of this recipe is the sheer amount of sugar contained despite not being overwhelmingly sweet.
1. Don't make the mistake I made. After mixing in the gelatin, immediately REMOVE the pot from heat to avoid a messy boil-over!
2. The use of nuts in this recipe really makes me happy. First, I really like nuts, and second they add both a additional texture and nutrients. Pecans can be substituted for walnuts or even almonds. However, note that pecans and walnuts will blend in more easily in both flavor and texture. I personally prefer the walnuts.
3. I did not use frozen cherries. I don't have the time or patience to wait for cherries to thaw or the interest in quartering at least 20 cherries. I strongly recommend using dried cherries. Quick, easy and add a bit of chewiness to the Jello.
4. The spooning the mixture into the foil lined muffin cups can be a challenge. Be inovative unless you desire a mess!
5. Speaking of the foiled cups: I was no reason to use cooking spray unless you desire to serve the Mini without it's wrapper. I was perfectly happy placing the foil wrapped mini in a custard bowl to serve.
Possible variations:
Use Pineapple-Orange Juice instead of Pineapple Juice (they do indeed sell it!)
Nuts are optional, but see suggestion #2
Orange zest
Orange Jello instead of Cherry Jello
Lemon Jello and replace the cherries with blended mandarin oranges
a touch of ground nutmeg
Etc...
Sun-Dried Tomato Hummus
This recipe originates from the May 2011 Issue of Working Mother (which always seems to include recipes in the back of the mag). Below is a slightly modified version of the printed original.
Makes 2.5 cups.
Time: 10-20 minutes
You'll need:
1-3 cloves of garlic
1 can of garbanzo beans (chickpeas), drained and rinsed
1/4 cup tahini
3 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
2 tablespoons olive oil
1/4 cup sun dried tomatoes in olive oil, drained
1-2 pinches of coarse sea salt
Put garlic in the food processor and pulse until chopped. Add remaining ingredients and process 3 to 4 minutes, until chunks are blended and the mixture is thick and creamy with a silky texture. If hummus is too thick, add a few tablespoons of water, up to a 1/4 cup, and process to desired consistency.
Review and Suggestions:
If you find yourself hummus curious, I strongly urge you not to introduce yourself by purchasing a store bought hummus. The time spent in making homemade hummus is well worth the time and effort. This hummus does not disappoint in the least. I much prefer this to "Stas's recipe for Hummus". However, this recipe cannot be made anything but better with the inclusion of bell peppers. The biggest drawback to this recipe is the initial cost of the tahini! Luckily tahini has a decent shelf life stored in the fridge.
1. The original recipe called for 2 Tablespoons of salt. I of course did this, and while the recipe turned out just dandy I spent the rest of the evening very thirsty. Thus I have modified the recipe to reduce the salt content. More salt can be added for desired taste.
2. Jared sun dried tomatoes can be very expensive compared to their dried and sealed counterparts. I strongly suggest this approach even if you spend a few extra minutes looking for them in the grocery store.
3. Do not even think of using any other type of oil. You will regret it.
4. If you really are seeking a smooth hummus make sure your food processor is upwards of a 4 cup capacity. Otherwise you'll end up with a mostly blended but slightly chunky hummus. I personally prefer this slightly chunky variety.
Possible Future add ins:
1/2 teaspoon of red curry powder
1/4 red, orange, or yellow bell pepper
small handful of parsley
Makes 2.5 cups.
Time: 10-20 minutes
You'll need:
1-3 cloves of garlic
1 can of garbanzo beans (chickpeas), drained and rinsed
1/4 cup tahini
3 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
2 tablespoons olive oil
1/4 cup sun dried tomatoes in olive oil, drained
1-2 pinches of coarse sea salt
Put garlic in the food processor and pulse until chopped. Add remaining ingredients and process 3 to 4 minutes, until chunks are blended and the mixture is thick and creamy with a silky texture. If hummus is too thick, add a few tablespoons of water, up to a 1/4 cup, and process to desired consistency.
Review and Suggestions:
If you find yourself hummus curious, I strongly urge you not to introduce yourself by purchasing a store bought hummus. The time spent in making homemade hummus is well worth the time and effort. This hummus does not disappoint in the least. I much prefer this to "Stas's recipe for Hummus". However, this recipe cannot be made anything but better with the inclusion of bell peppers. The biggest drawback to this recipe is the initial cost of the tahini! Luckily tahini has a decent shelf life stored in the fridge.
1. The original recipe called for 2 Tablespoons of salt. I of course did this, and while the recipe turned out just dandy I spent the rest of the evening very thirsty. Thus I have modified the recipe to reduce the salt content. More salt can be added for desired taste.
2. Jared sun dried tomatoes can be very expensive compared to their dried and sealed counterparts. I strongly suggest this approach even if you spend a few extra minutes looking for them in the grocery store.
3. Do not even think of using any other type of oil. You will regret it.
4. If you really are seeking a smooth hummus make sure your food processor is upwards of a 4 cup capacity. Otherwise you'll end up with a mostly blended but slightly chunky hummus. I personally prefer this slightly chunky variety.
Possible Future add ins:
1/2 teaspoon of red curry powder
1/4 red, orange, or yellow bell pepper
small handful of parsley
New Direction!
To those who actually follow this blog it is soon to hopefully be more useful to you. I have decided to be more active in my posts which will now include tested recipes with reviews, suggestions and tags!
Happy Eating!
Happy Eating!
Wednesday, December 22, 2010
Chicken Veggie Marsela over Garlic Baked Potatoes
8 oz mushrooms
2 tomatoes diced
1 cup thickly sliced mini carrots
1 cup snap peas sliced in halves or thirds
1/4 cup chopped red onion
3-4 cloves of garlic diced
handful of Kalamata olives and liquid jarred in Cabernet wine
2 red potatoes per desired serving
2 chicken breasts
1-2 c. Marsela cooking wine
1/4 c. Olive Oil
Fine powered garlic powder
1-2 Tbs of unsalted butter per desired serving
Serves 2-4
1. Set oven to 450 F. Wash potatoes, foil and place in oven.
2. Using a few tablespoons of olive oil begin by sauteing mushrooms over medium heat. Pour 1/4 marsela wine over mushrooms as they cook.
3. Meanwhile, cut and place the following skillet adding marsela and olive oil in this order (taking 10-15 minutes):
5. Let simmer another 10 minutes, stirring occasionally.
6. After potatoes have baked 45-60 minutes and are easily squeezed in foil (indicating that they are very soft) remove from oven.
7. Placing two potatoes on each plate smash flat and with 1-2 Tbs per 2 potatoes butter and sprinkle with garlic powder.
8. Place skillet mixture over-top potatoes. Mixture should not be runny.
9. Enjoy!
Note: Try to maintain enough marsela and olive oil to keep liquid in the pan/skillet to keep the chicken from becoming dry or ruining your vegetables. This moisture should be maintained throughout most of the cooking process until right before serving. Furthermore, I used 1 chicken breast and 2 potatoes for one serving to have left overs. Leftovers from the skillet can be reheated and placed atop freshly baked potatoes.
2 tomatoes diced
1 cup thickly sliced mini carrots
1 cup snap peas sliced in halves or thirds
1/4 cup chopped red onion
3-4 cloves of garlic diced
handful of Kalamata olives and liquid jarred in Cabernet wine
2 red potatoes per desired serving
2 chicken breasts
1-2 c. Marsela cooking wine
1/4 c. Olive Oil
Fine powered garlic powder
1-2 Tbs of unsalted butter per desired serving
Serves 2-4
1. Set oven to 450 F. Wash potatoes, foil and place in oven.
2. Using a few tablespoons of olive oil begin by sauteing mushrooms over medium heat. Pour 1/4 marsela wine over mushrooms as they cook.
3. Meanwhile, cut and place the following skillet adding marsela and olive oil in this order (taking 10-15 minutes):
- Carrots
- Peas
- Onions
- Tomatoes
- Garlic
- Chicken
5. Let simmer another 10 minutes, stirring occasionally.
6. After potatoes have baked 45-60 minutes and are easily squeezed in foil (indicating that they are very soft) remove from oven.
7. Placing two potatoes on each plate smash flat and with 1-2 Tbs per 2 potatoes butter and sprinkle with garlic powder.
8. Place skillet mixture over-top potatoes. Mixture should not be runny.
9. Enjoy!
Note: Try to maintain enough marsela and olive oil to keep liquid in the pan/skillet to keep the chicken from becoming dry or ruining your vegetables. This moisture should be maintained throughout most of the cooking process until right before serving. Furthermore, I used 1 chicken breast and 2 potatoes for one serving to have left overs. Leftovers from the skillet can be reheated and placed atop freshly baked potatoes.
Tuesday, September 21, 2010
Erica's Basic Chicken Bake
1 cup of uncooked jasmine rice
1.5 cups of water
1 standard can cream of mushroom soup
3-4 chicken breasts
2 medium tomatoes diced
1 cup fresh mushrooms sliced
3 green onions sliced
Lemon pepper seasoning
1 lemon (5-6 slices + juice)
In the bottom of a 9X13 mix dry rice, water and soup. Place the raw chicken atop this. Sprinkle lemon pepper seasoning all over the dish. Top with the tomatoes, green onions, mushrooms and lemon slices. Squeeze the remaining parts of the lemon over the top of the dish. Cook approximately 1 hour at 375-400.
1.5 cups of water
1 standard can cream of mushroom soup
3-4 chicken breasts
2 medium tomatoes diced
1 cup fresh mushrooms sliced
3 green onions sliced
Lemon pepper seasoning
1 lemon (5-6 slices + juice)
In the bottom of a 9X13 mix dry rice, water and soup. Place the raw chicken atop this. Sprinkle lemon pepper seasoning all over the dish. Top with the tomatoes, green onions, mushrooms and lemon slices. Squeeze the remaining parts of the lemon over the top of the dish. Cook approximately 1 hour at 375-400.
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