Simple Feasts

Honey Mustard Chicken with Almonds

3 TBSP olive oil

1 clove garlic

1 TBSP chopped dried onion 

1/8 c. dry white wine

1 tsp. dijon mustard

1 TBSP honey

1/4 c. chopped almonds (or pecans)

1 large chicken breast

1. Heat 1 TBSP oil in small skillet, cook chicken until done. (7-10 min depending on thickness).

2. Mix other ingredients in a small bowl. 

3. Remove chicken, cut into bite size chunks. Add back into skillet with nuts and sauce. Cook 2 min. Serve immediately.

Optional modifications: 

add 1 TBSP soy sauce, substitute rice vinegar for wine, add 1 tsp. dried ginger 

Either of these sauces are also good on salmon. 

Peanut Butter Chocolate Chip Squares

1/4 c. creamy peanut butter

3/4 c. sugar 

2 large egg whites

1 tsp. vanilla

3/4 c. flour

1 tsp. baking powder

1/2 c. chocolate chips

1. Preheat oven 350 degrees. Spray 8 inch pan with cooking spray.

2. Beat p.b. and sugar until smooth.

3. Beat in egg whites and vanilla.

4. Add dry ingredients, mix.

5. Stir in chips.

6. Spread batter in pan.

7. Bake 25 min. or until toothpick comes out clean. Cool in pan, cut into 16 squares. Store in fridge. 

I have been on a real egg kick lately! This makes quite a spicy meal so if you like things less spicy reduce the peppers and Tabasco by half.

Southwestern Steak and Eggs Breakfast 

4 eggs

2 oz. sharp cheddar (I like New York Extra sharp), sliced thin 

1/2 lb. steak, flank steak

4 pieces of bread, any kind

2 tsp olive oil

1/2 tsp black pepper

1 tsp cumin

1 TBSP Tabasco sauce 

1 tsp paprika

1 TBSP basil 

steak tenderizer 

salsa or more Tabasco for garnish

tomatoes for garnish

1. Slice steak into cubes and liberally cover with steak tenderizer. Flank steak is very tough, this is why there isn’t any more salt in this recipe.

2. Heat olive oil in medium non-stick pan. Add steak to pan, add 1/2 of all dry spices. Cook steak for 7 min (for medium) or up to 12 min (for well done). Set aside.

3. Crack eggs directly into warm pan, scramble them just enough to break the yolks. Add all the rest of the spices and Tabasco sauce. Cook on one side until well done (5 min) and then flip. Cook two minutes on the other side.

4. While the eggs are finishing, toast the bread. If you have a toaster oven, layer the cheddar on top of the bread and toast. Otherwise for a regular vertical toaster, toast the bread and place the cheese on top immediately after the toast is done so the heat will melt it some. 

5.Serve with extra Tabasco, salsa or tomatoes. 

affordableadorable:

Home-made SALMON PATTIES! 

these are super old school but delicious, simple and cheap. all you need is…

• one can of salmon
• one large egg
• 1/3 sleeve of saltine crackers 

I will admit that using canned salmon requires removing the bones, this is actually simple but I warn you because it is potentially a bit gross. 

once you have cleaned the salmon mix it in a bowl with the egg and the crushed up saltine crackers (you wont need to add any salt because of the crackers but throwing in a little pepper for seasoning is always nice) you can mix it with a wooden spoon but it really is easiest just to dive in with your hands.

once all the ingredients are well incorporated, form it into patties and cook in a pan with a little olive oil over medium high heat until golden brown on both sides.  

One can of salmon usually yields 4 patties which is perfect for two people but the great thing about this recipe is that the ratios stay the exact same if you wish to increase the quantity. 

I like to eat mine with ketchup like I did as kid growing up and my favorite thing to serve them with are sweet baby pees, but mashed potatoes are really good with it too :)    

indigo-jones:

Unrecipe of the Week

Looking for a way to jazz up fish? Try this “unrecipe” for a quick mustard, and fresh herb topping for broiled salmon:

Salmon with Mustard and Fresh Herb Sauce:

Dijon mustard (about 2 tablespoons)

Chopped fresh thyme and rosemary

A clove or 2 of minced garlic

A drizzle of olive oil

A dollop of white wine

Mix the ingredients well.
Sprinkle fish filets with salt and pepper, and broil until the top is just starting to brown (about 2 or 3 minutes).

Spread the mustard mixture over the fish, and return to the broiler until the fish is cooked through.

Enjoy!

photo: Glasshouse Images

In partnership with Glasshouse Images

capeconfidential:

Broccoli casserole - originally in Moosewood cookbook, transcribed from memory.

• Slice then saute two heads broccoli, one large onion, and one pound of mushrooms.
• Beat three eggs in a mixing bowl, add 3 cups cottage cheese, 1 cup sour cream.  Whisk.
• Cook 3 cups egg noodles (I used whole wheat) until slightly underdone.
• Add to the mixing bowl and add 1/4 cup breadcrumbs.
• Pour into prepared 13”x9” pan, spread bread crumbs and 1 cup shredded cheddar cheese on top.
• Cook at 350 degrees covered for 30 minutes, uncovered for 15 minutes.

Serves 6.

3amcravings:

Tempting Pumpkin Pie Recipe (by Betty Crocker Recipes)

Ingredients:

Pastry

1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Sugar

Filling

2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk

Directions:

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3. Heat oven to 425ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.

4. In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in all remaining filling ingredients until well blended.

5. To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes.

6. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store in refrigerator.

becausefood:

Chicken and Rice Salad

• 110g jasmine rice
• 3 spring onions, sliced
• 1/3 cucumber, diced
• 1/2 red pepper, diced
• 85g cooked chicken, diced
• 1/4 avocado, sliced
• salt and black pepper 

For the dressing

• 2 tbsp mirin (japanese rice vinegar)
• 1 tbsp caster sugar
• 1/2 tbsp sunflower oil

Put the jasmine rice in a large pan with plenty of cold water and a pinch of salt. Bring to the boil and simmer for 12-15 minutes until the rice is just tender. Drain and leave to stand in a sieve for 15 minutes, stirring halfway through, then transfer to a bowl. 

To make the dressing, gently warm the rice wine vinegar and sugar in a small saucepan until the sugar has dissolved. Add the sunflower oil and stir into the rice. 

Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Dice the flesh. Stir into the dressed rice together with the spring onions, pepper, chicken and avocado. Season to taste.

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