1 veal chop per person pounded thin (or use the veal made for scallopini)
(I have also used pork and chicken making this dish)
2 ripe tomatoes chopped coarsely
3 cups baby arugula, torn or chopped into bite sized pieces
1/2 chopped red pepper
1-2T good extra virgin olive oil
1t balsamic vinegar
sprinkle of dried garlic either granules or chunks
coarse salt
fresh ground pepper
brush a small amount of olive oil on both sides of the veal. Sprinkle with the garlic and some salt and pepper.
Chop tomatoes, arugula and red pepper and place in a bowl. Drizzle olive oil and balsamic vinegar over and sprinkle with salt and pepper. Toss with tongs, set aside.
Heat grill pan or large skillet, add veal. Cook for about 3 minutes per side, flipping once. Make sure it is not still pink inside.
Put veal on individual plates, top with salad. Serve with a nice wine and fresh bread.
Saturday, January 19, 2008
Friday, January 18, 2008
Crockpot London Broil
1 London broil
1 large can of diced tomatoes
1 package of onion soup mix
1/2 c red wine
place 1/2 the can of tomatoes and 1/2 the package of soup mix in the bottom of the crockpot. Put the London broil on top (cut into pieces if you need to make it fit.)
Put the remaining tomatoes and soup mix on top and turn on the crock pot on high for 4 hours, add the wine and put on low for another 6. Remove the meat from the sauce, add 2T cornstarch mixed in a little water, turn up to high and let cook for about 5 minutes. Add the meat back in to rewarm and serve with mashed potatoes or noodles.
1 large can of diced tomatoes
1 package of onion soup mix
1/2 c red wine
place 1/2 the can of tomatoes and 1/2 the package of soup mix in the bottom of the crockpot. Put the London broil on top (cut into pieces if you need to make it fit.)
Put the remaining tomatoes and soup mix on top and turn on the crock pot on high for 4 hours, add the wine and put on low for another 6. Remove the meat from the sauce, add 2T cornstarch mixed in a little water, turn up to high and let cook for about 5 minutes. Add the meat back in to rewarm and serve with mashed potatoes or noodles.
Thursday, January 17, 2008
Enchilada Casserole
This is a layered dish that uses leftover cooked chicken, pork roast or you can use ground beef.
2 c cooked meat (chicken chunks, pork chunks, ground beef)
1 c prepared salsa
1 large can enchilada sauce (use your spice level)
10 corn tortillas cut into pizza wedges (you can also use broken tortilla chips)
cooking spray
1 small can diced tomatoes, drained
1 can goya black bean soup
1 can corn drained (or the equivilent frozen)
1 cup grated cheddar or monteray jack cheese
spray the inside of a cassarole dish with cooking spray
put about 1/4 cup of the enchilada sauce in the bottom of the dish. Layer half of the tortilla pieces in the bottom, sprinkle half the meat, corn, black bean soup, salsa, diced tomatoes and then add half the remaining enchilada sauce. Repeat the layers starting with the tortillas. Top with the cheese. Bake at 350 for 30-40 minutes until everything is bubbling away.
Serve on a bed of lettuce with a dollop of sour cream or southwestern ranch dip.
2 c cooked meat (chicken chunks, pork chunks, ground beef)
1 c prepared salsa
1 large can enchilada sauce (use your spice level)
10 corn tortillas cut into pizza wedges (you can also use broken tortilla chips)
cooking spray
1 small can diced tomatoes, drained
1 can goya black bean soup
1 can corn drained (or the equivilent frozen)
1 cup grated cheddar or monteray jack cheese
spray the inside of a cassarole dish with cooking spray
put about 1/4 cup of the enchilada sauce in the bottom of the dish. Layer half of the tortilla pieces in the bottom, sprinkle half the meat, corn, black bean soup, salsa, diced tomatoes and then add half the remaining enchilada sauce. Repeat the layers starting with the tortillas. Top with the cheese. Bake at 350 for 30-40 minutes until everything is bubbling away.
Serve on a bed of lettuce with a dollop of sour cream or southwestern ranch dip.
Wednesday, January 16, 2008
Home Made Calzones (Inside Out Pizza)
This one is easy and tasty
Use frozen bread dough and defrost according to the package directions. (You will use the dough for one loaf to make one calzone.)
Oil a cookie sheet that has sides. Preheat your oven to 350.
Place dough on cookie sheet and spread out with your fingers until it fits the inside shape of the cookie sheet. Spread about 1/2 cup of prepared pasta sauce on half the dough making sure to leave a 1/2 inch space at the edge of the dough for sealing. (use the horizontal side) Layer your choice of ingredients on top of the sauce. Tonight I used leftover ham, salami, fresh mozzarella cut in small chunks and sprinkled on top, another layer of salami, some shredded mozzarella, and then I sauteed about a cup of sliced mushrooms, half an onion, and half a red pepper. That went on top. Fold over the dough and seal the edges well. I roll it a bit and crimp it down.
Put in the oven for 30 minutes. Then brush on about a teaspoon olive oil, a sprinkle of coarse salt and some garlic chips or garlic powder. Return to the oven for 10 minutes.
Remove and let stand for about 10 minutes if you can wait that long.
You could use any number of fillings for this, all veggie, sausage and other cheeses....it's a great way to use up little bits of stuff in the fridge.
Use frozen bread dough and defrost according to the package directions. (You will use the dough for one loaf to make one calzone.)
Oil a cookie sheet that has sides. Preheat your oven to 350.
Place dough on cookie sheet and spread out with your fingers until it fits the inside shape of the cookie sheet. Spread about 1/2 cup of prepared pasta sauce on half the dough making sure to leave a 1/2 inch space at the edge of the dough for sealing. (use the horizontal side) Layer your choice of ingredients on top of the sauce. Tonight I used leftover ham, salami, fresh mozzarella cut in small chunks and sprinkled on top, another layer of salami, some shredded mozzarella, and then I sauteed about a cup of sliced mushrooms, half an onion, and half a red pepper. That went on top. Fold over the dough and seal the edges well. I roll it a bit and crimp it down.
Put in the oven for 30 minutes. Then brush on about a teaspoon olive oil, a sprinkle of coarse salt and some garlic chips or garlic powder. Return to the oven for 10 minutes.
Remove and let stand for about 10 minutes if you can wait that long.
You could use any number of fillings for this, all veggie, sausage and other cheeses....it's a great way to use up little bits of stuff in the fridge.
Friday, January 11, 2008
My Favorite Chicken Fried Rice
4 cups of cooked rice
3 eggs
raw veggies cut up to make 3 cups.
2T sesame oil, divided
3T olive oil, divided
2T oyster sauce
Fried rice works best with leftover rice. You can use the stuff leftover from takeout or make some a day before you need it. I use a rice cooker and make 2 cups of dry rice, refrigerate overnight. Separate the grains into a bowl. Beat three eggs and add 1T water. Pour over the rice and stir well, set aside.
Chop a variety of veggies: broccoli, carrots, onion, cabbage, pea pods. I use about 3 cups. You can also add frozen peas if you have some.
Saute the veggies in a hot wok in 2T olive oil mixed with 1T sesame oil. Add 1 c cubed chicken. Remove from pan. Add a little more of each oil, add the rice. Saute until browned. add 1-2T oyster sauce. Add back the veggies and chicken. Toss all the ingredients together and enjoy.
My kids love this!
3 eggs
raw veggies cut up to make 3 cups.
2T sesame oil, divided
3T olive oil, divided
2T oyster sauce
Fried rice works best with leftover rice. You can use the stuff leftover from takeout or make some a day before you need it. I use a rice cooker and make 2 cups of dry rice, refrigerate overnight. Separate the grains into a bowl. Beat three eggs and add 1T water. Pour over the rice and stir well, set aside.
Chop a variety of veggies: broccoli, carrots, onion, cabbage, pea pods. I use about 3 cups. You can also add frozen peas if you have some.
Saute the veggies in a hot wok in 2T olive oil mixed with 1T sesame oil. Add 1 c cubed chicken. Remove from pan. Add a little more of each oil, add the rice. Saute until browned. add 1-2T oyster sauce. Add back the veggies and chicken. Toss all the ingredients together and enjoy.
My kids love this!
Roasted Tomatoes with Pasta and Chicken
This is adapted from Rachel Ray who I watch on a little TV in my kitchen as I cook dinner.
Ingredients:
cherry tomatoes
dry pasta
chicken stock
leftover chicken
garlic
salt
pepper
Parmesan cheese
arugula (optional)
You will need at least 2 pints of cherry tomatoes (more is better) and it is fine if they are starting to get the little wrinkles because you bought them and forgot to use them like the ones I used last night. Put them on a cookie sheet with edges (so they don't roll all over) drizzle with olive oil (three times around the pan) sprinkle with coarse salt and pepper to taste. Peel 5-7 garlic cloves and put on the cookie sheet as well. Put in a 425 oven for about 30 minutes (the tomatoes will pop and sizzle and just look roasted.)
Cook the pasta (I used farfalle last time and it looked great)according to package directions.
Take 1/2 a sweet onion (Vidalia type) and do a rough dice, put into a sauce pan and saute until browned and starting to caramelize. Add about 1-1.5 cup of leftover chicken pieces chopped into bite sized chunks and continue to saute the onions until the chicken is reheated.
Put the roasted tomatoes in a medium sized sauce pan making sure you transfer all the remaining oil and juices, squeeze the garlic cloves to extract the soft center and put that in the pan as well. Take a stick blender and roughly puree the tomatoes. I add about 1/2 cup of the pasta water and about 1/4 cup of chicken stock to make it a bit more liquid so it coats the pasta better. Be careful to not turn the sauce into mush by pureeing too much (or if you have kids that don't like to see pieces in their sauce, make it smooth.) Add 1/2 cup Parmesan cheese if you'd like.
Toss the pasta, the sauce, and the chicken and onion mixture together. Take some arugula leaves and slice in thin diagonal strips and toss them in to wilt in the hot mixture. Sprinkle additional Parmesan to taste.
Ingredients:
cherry tomatoes
dry pasta
chicken stock
leftover chicken
garlic
salt
pepper
Parmesan cheese
arugula (optional)
You will need at least 2 pints of cherry tomatoes (more is better) and it is fine if they are starting to get the little wrinkles because you bought them and forgot to use them like the ones I used last night. Put them on a cookie sheet with edges (so they don't roll all over) drizzle with olive oil (three times around the pan) sprinkle with coarse salt and pepper to taste. Peel 5-7 garlic cloves and put on the cookie sheet as well. Put in a 425 oven for about 30 minutes (the tomatoes will pop and sizzle and just look roasted.)
Cook the pasta (I used farfalle last time and it looked great)according to package directions.
Take 1/2 a sweet onion (Vidalia type) and do a rough dice, put into a sauce pan and saute until browned and starting to caramelize. Add about 1-1.5 cup of leftover chicken pieces chopped into bite sized chunks and continue to saute the onions until the chicken is reheated.
Put the roasted tomatoes in a medium sized sauce pan making sure you transfer all the remaining oil and juices, squeeze the garlic cloves to extract the soft center and put that in the pan as well. Take a stick blender and roughly puree the tomatoes. I add about 1/2 cup of the pasta water and about 1/4 cup of chicken stock to make it a bit more liquid so it coats the pasta better. Be careful to not turn the sauce into mush by pureeing too much (or if you have kids that don't like to see pieces in their sauce, make it smooth.) Add 1/2 cup Parmesan cheese if you'd like.
Toss the pasta, the sauce, and the chicken and onion mixture together. Take some arugula leaves and slice in thin diagonal strips and toss them in to wilt in the hot mixture. Sprinkle additional Parmesan to taste.
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