i love cookusinterruptus.com
we tried this Asian Noodle Salad and it was a hit in our house.
the kids love noodles, and i loved the flexibility of using whatever veggies you have around. we tried it with broccoli and added chicken to make it a one dish meal, but really, you could use just about anything!
Showing posts with label one dish meal. Show all posts
Showing posts with label one dish meal. Show all posts
Saturday, July 24, 2010
Sunday, April 4, 2010
mac 'n ham 'n cheese
cook 8 oz noodles (i used brown rice macaroni noodles and no one knew the difference!)
set aside
melt 2TB butter in a saucepan.
add 1 cup milk, stirring constantly
slowly add 1-2 cups shredded cheddar, jack, asiago or other combo of cheeses
add noodles
1/2 cup diced ham (could also use sausage)
stir well
place in an oven proof pan
bake at 350 for 20 minutes or until top is crispy
set aside
melt 2TB butter in a saucepan.
add 1 cup milk, stirring constantly
slowly add 1-2 cups shredded cheddar, jack, asiago or other combo of cheeses
add noodles
1/2 cup diced ham (could also use sausage)
stir well
place in an oven proof pan
bake at 350 for 20 minutes or until top is crispy
Fiery Beef and Rice Noodle Salad
from the march 2010 issue of Cooking Light mag i found this recipe.
i couldn't leave it as is. i used romaine lettuce instead of iceberg
instead of habanero, i used a pablano pepper, but next time will use something a little hotter.
i used honey instead of sugar.
i wonder if cilantro would be as tasty as basil?
this was a light meal, but so very tasty! everyone loved it! it is the kind of recipe that makes me excited for summer, harvesting all these ingredients from our garden and enjoying such a refreshing meal in the heat of the evening.
ahhhhhhh
i couldn't leave it as is. i used romaine lettuce instead of iceberg
instead of habanero, i used a pablano pepper, but next time will use something a little hotter.
i used honey instead of sugar.
i wonder if cilantro would be as tasty as basil?
this was a light meal, but so very tasty! everyone loved it! it is the kind of recipe that makes me excited for summer, harvesting all these ingredients from our garden and enjoying such a refreshing meal in the heat of the evening.
ahhhhhhh
Tuesday, February 2, 2010
Lettuce Wraps
brown 1 pound of beef or chicken (a great way to use leftover chicken) in 1 TB oil.
Add one chopped onion, 2 cloves minced garlic, 2 TB soy sauce and 1/4c hoisin sauce.
Add 1-2TB minced ginger, 2 TB rice vinegar, and some Asian chili sauce (i have used rooster sauce, village wok sauce and even just chili powder)
stir in water chestnuts, carrots, peppers, green onions and 2 TB sesame oil.
spoon into bibb or butter lettuce, wrap and enjoy!
now i am thinking cilantro would be really good with these.
and triple ginger cookies from 101cookbooks.com
Add one chopped onion, 2 cloves minced garlic, 2 TB soy sauce and 1/4c hoisin sauce.
Add 1-2TB minced ginger, 2 TB rice vinegar, and some Asian chili sauce (i have used rooster sauce, village wok sauce and even just chili powder)
stir in water chestnuts, carrots, peppers, green onions and 2 TB sesame oil.
spoon into bibb or butter lettuce, wrap and enjoy!
now i am thinking cilantro would be really good with these.
and triple ginger cookies from 101cookbooks.com
Monday, January 25, 2010
Navy Bean Soup with sour cream and dill
this recipe was created by Janette Turner who plans the What's for dinner recipes at the wedge. we sampled this at the wedge coop last week and my kids gobbled it up. serve with bread, salad, chips, or ham sandwiches!
2T butter
1 1/2 cups navy beans, soaked 12-24 hours
6 cups water
1 onion, diced
2 stalks celery, diced
1 1/2 tsp dill , i used a couple fresh Tablespoons
1/4tsp black pepper
1 bay leaf
1-2 tsp salt
1/2 cup sour cream
1. warm butter in a soup pot. add onions and celery
2. add beans and water, bring to a boil. skim off foam.
3. add dill, bay leaf and pepper. cook one hour, stirring
4. add salt and sour cream. stir well and adjust for salt.
2T butter
1 1/2 cups navy beans, soaked 12-24 hours
6 cups water
1 onion, diced
2 stalks celery, diced
1 1/2 tsp dill , i used a couple fresh Tablespoons
1/4tsp black pepper
1 bay leaf
1-2 tsp salt
1/2 cup sour cream
1. warm butter in a soup pot. add onions and celery
2. add beans and water, bring to a boil. skim off foam.
3. add dill, bay leaf and pepper. cook one hour, stirring
4. add salt and sour cream. stir well and adjust for salt.
Thursday, January 14, 2010
Squash Enchiladas with Spicy Peanut sauce!
we found this recipe in the Wedge newsletter back in 2006. something made me try it and i am so glad we did!! the crazy combination of textures and flavors just works. most people question it, until they try it! we have found it to be a wonderful vegetarian, and gluten-free, and very satisfying dinner for the cooler months!
FILLING:
1 small butternut squash (about 1 pound)
1 med carrot, peeled and diced
1/4lb fresh mushrooms, diced (about 1 1/4 cup)
1/2 cup diced onion
2T oil
1/2 cup diced jicama
1 small apple, peeled and diced
1/4cup shelled sunflower seeds, toasted
1T white vinegar
1/2 tsp sea salt
2T cilantro, minced
SAUCE:
2 cups veg broth
1/2 tsp sea salt
1/2 tsp cumin
1 clove garlic, minced
2 canned chipotle chilis, chopped
3T chili powder
1T canola oil
1/2 tsp dried oregano
1T onion, minced
1 T flour (i'm trying almond flour)
3/4 cup creamy peanut butter
8-10 corn tortillas
4 oz cheddar cheese, grated
4 oz monterey jack cheese, grated
1) cut the squash in half and scoop out seeds.
place cut side down in a baking pan with a small amount of water, bake in 400 oven until tender, about 1 hour. when cool enough to handle, scoop cooked squash out of shell and set aside.
2) in a large skillet, saute carrot, mushrooms, and onion in the oil until the carrot is tender-crisp. add the squash, jicama, apple, sunflower seeds, vinegar, salt and cilantro. mix well land remove from heat.
3) to make the sauce, combine broth, salt, cumin, garlic, chilis, and chili powder in a medium saucepan. bring to a boil.
4) meanwhile in a small saute pan, saute the oregano and onion in oil. add flour and cook, stirring for 1 minute.
5) add onion mixture to chili mixture. bring to a boil again; remove from heat and strain through sieve. a dd peanut butter and stir until well combined.
6) heat a small amount of oil in a shallow skillet. dip each tortilla in the oil for a few seconds to soften. lay softened tortillas on paper towels to drain.
7) preheat oven to 350. place a spoonful of the squash mixture down the center of each tortilla. roll up and place seam side down in a lightly oiled 9x13 pan. pour spicy peanut sauce over rolled tortillas and sprinkle with cheeses. bake 15-20 minutes or until cheese is melted and enchiladas are hot in the center.
crazy delish!
FILLING:
1 small butternut squash (about 1 pound)
1 med carrot, peeled and diced
1/4lb fresh mushrooms, diced (about 1 1/4 cup)
1/2 cup diced onion
2T oil
1/2 cup diced jicama
1 small apple, peeled and diced
1/4cup shelled sunflower seeds, toasted
1T white vinegar
1/2 tsp sea salt
2T cilantro, minced
SAUCE:
2 cups veg broth
1/2 tsp sea salt
1/2 tsp cumin
1 clove garlic, minced
2 canned chipotle chilis, chopped
3T chili powder
1T canola oil
1/2 tsp dried oregano
1T onion, minced
1 T flour (i'm trying almond flour)
3/4 cup creamy peanut butter
8-10 corn tortillas
4 oz cheddar cheese, grated
4 oz monterey jack cheese, grated
1) cut the squash in half and scoop out seeds.
place cut side down in a baking pan with a small amount of water, bake in 400 oven until tender, about 1 hour. when cool enough to handle, scoop cooked squash out of shell and set aside.
2) in a large skillet, saute carrot, mushrooms, and onion in the oil until the carrot is tender-crisp. add the squash, jicama, apple, sunflower seeds, vinegar, salt and cilantro. mix well land remove from heat.
3) to make the sauce, combine broth, salt, cumin, garlic, chilis, and chili powder in a medium saucepan. bring to a boil.
4) meanwhile in a small saute pan, saute the oregano and onion in oil. add flour and cook, stirring for 1 minute.
5) add onion mixture to chili mixture. bring to a boil again; remove from heat and strain through sieve. a dd peanut butter and stir until well combined.
6) heat a small amount of oil in a shallow skillet. dip each tortilla in the oil for a few seconds to soften. lay softened tortillas on paper towels to drain.
7) preheat oven to 350. place a spoonful of the squash mixture down the center of each tortilla. roll up and place seam side down in a lightly oiled 9x13 pan. pour spicy peanut sauce over rolled tortillas and sprinkle with cheeses. bake 15-20 minutes or until cheese is melted and enchiladas are hot in the center.
crazy delish!
Wednesday, January 6, 2010
Coconut, Shrimp, and Corn Chowder, from Real Simple
a family favorite, quick and filling!
the recipe calls for shrimp, and i often add scallops, but i really liked the pieces of talapia added this time and will continue to add some sort of white fish in the future.
1 TB olive oil or coconut oil
1 medium yellow onion, chopped
1 clove garlic, finely chopped
1 1/2 pounds Yukon gold potatoes (peeled, if desired), cut into 1/2 inch dice
3 cups corn
1 13 oz can unsweetened coconut milk
2 cups chicken broth
1 tsp cumin
1 tsp coriander
1 1/2 tsp salt
1/4tsp pepper
1/2 pound medium shrimp, peeled and deveined
heat the oil in a large saucepan over medium heat. add the onion and cook until softened, about 3 minutes. add the garlic, potatoes, and corn and stir to coat. add the coconut milk, broth, cumin, coriander, salt and pepper. bring to a boil. reduce heat and simmer until potatoes are tender, about 15 minutes. add the shrimp and simmer until pink and cooked through, about 3 minutes.
serve with bread.
the recipe calls for shrimp, and i often add scallops, but i really liked the pieces of talapia added this time and will continue to add some sort of white fish in the future.
1 TB olive oil or coconut oil
1 medium yellow onion, chopped
1 clove garlic, finely chopped
1 1/2 pounds Yukon gold potatoes (peeled, if desired), cut into 1/2 inch dice
3 cups corn
1 13 oz can unsweetened coconut milk
2 cups chicken broth
1 tsp cumin
1 tsp coriander
1 1/2 tsp salt
1/4tsp pepper
1/2 pound medium shrimp, peeled and deveined
heat the oil in a large saucepan over medium heat. add the onion and cook until softened, about 3 minutes. add the garlic, potatoes, and corn and stir to coat. add the coconut milk, broth, cumin, coriander, salt and pepper. bring to a boil. reduce heat and simmer until potatoes are tender, about 15 minutes. add the shrimp and simmer until pink and cooked through, about 3 minutes.
serve with bread.
Wednesday, December 16, 2009
chicken marbella
5 lbs chicken thighs and breasts (or pheasant if the season dictates) (do not remove all skin as it will add to flavor, moisture and pan juices at end)
1 head of garlic, peeled and finely chopped
1 tsp dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1 cup dried apricots
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley, finely chopped
1. In a large bowl combine chicken and next ten ingredients (through bay leaves). Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350.
3. Arrange chicken in a single layer in two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow juice (rather than pink).
5. With a slotted spoon, transfer to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Pass remaining pan juices in a sauce boat.
**makes 10 or more servings
1 head of garlic, peeled and finely chopped
1 tsp dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1 cup dried apricots
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley, finely chopped
1. In a large bowl combine chicken and next ten ingredients (through bay leaves). Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350.
3. Arrange chicken in a single layer in two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow juice (rather than pink).
5. With a slotted spoon, transfer to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Pass remaining pan juices in a sauce boat.
**makes 10 or more servings
a real hot pocket
we used this recipe from Alton Brown to make one of our favorite one dish meals!
i used talapia, instead of red snapper
it calls for 2 tsp salt, which seemed like a lot to me. i only used 1tsp and it turned out salty enough
i omitted the oregano, because i forgot it!
instead of the halved grape tomatoes, i used canned roasted tomatoes
instead of artichoke hearts, i used kalamata olives
the cous cous around the edges tends to dry out, so i removed the fish, added a bit of hot water, tossed the cous cous, and baked it just a bit longer.
i have made the recipe and followed the directions, and found it to be great, but i think i liked this version better. it is nice to be able to switch out ingredients for what i have around, or what is in season
i used talapia, instead of red snapper
it calls for 2 tsp salt, which seemed like a lot to me. i only used 1tsp and it turned out salty enough
i omitted the oregano, because i forgot it!
instead of the halved grape tomatoes, i used canned roasted tomatoes
instead of artichoke hearts, i used kalamata olives
the cous cous around the edges tends to dry out, so i removed the fish, added a bit of hot water, tossed the cous cous, and baked it just a bit longer.
i have made the recipe and followed the directions, and found it to be great, but i think i liked this version better. it is nice to be able to switch out ingredients for what i have around, or what is in season
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