Steak Marinade
I got this recipe from my brother's girlfriend's family and it is amazing!
Ingredients
4 tbsp brown sugar
2 tbsp ketchup
2 tbsp Worcestershire sauce
2 tbsp honey
2 tbsp soya sauce
2 tbsp lemon juice
Directions
Mix all ingredients together. BBQ steak in marinade.
Tuesday, November 15, 2011
Monday, November 14, 2011
Artichoke Chicken
Artichoke Chicken
Ingredients
1 (14 ounce) can quartered artichokes, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 dash garlic powder
4 (4 ounce) boneless, skinless chicken breast halves
Directions
In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder.
Place chicken in a greased 11-in. x 7-in. x 2-in. baking dish. Spread with artichoke mixture.
Bake, uncovered, at 375 degrees F for 30-35 minutes or until chicken juices run clear.
Ingredients
1 (14 ounce) can quartered artichokes, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 dash garlic powder
4 (4 ounce) boneless, skinless chicken breast halves
Directions
In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder.
Place chicken in a greased 11-in. x 7-in. x 2-in. baking dish. Spread with artichoke mixture.
Bake, uncovered, at 375 degrees F for 30-35 minutes or until chicken juices run clear.
Sunday, November 13, 2011
Lemon Chicken with Tomato Basil Salsa
Double Lemon Chicken Breasts with
Fresh Tomato Basil Salsa
If you are looking for something simple and light, this is perfect!
Ingredients
Tomato Basil Salsa:
3 plum tomatoes, seeded and cut into ¼ inch cubes
3 large fresh basil leaves, thinly sliced
½ tablespoon minced garlic
1 tablespoon olive oil
pinch of salt
pinch of pepper
Lemon Chicken:
1/3 cup all purpose flour
½ tablespoon grated lemon zest
Salt and pepper to taste
4 skinless boneless chicken breast fillets, pounded until ½ inch thick
Grapeseed or canola oil for cooking
1-2 lemons, halved
Directions:
To make the salsa, combine all of the ingredients in a bowl and mix well. Set aside.
To prepare the chicken, combine the flour, lemon zest, and salt and pepper on a flat dinner plate. Using a fork, mix together thoroughly until combined.
Wash the chicken breasts and pat them dry. Dredge each fillet in the flour mixture, making sure to coat both sides. Set aside.
Heat a large sauté pan over medium heat and add the grapeseed oil, using just enough to coat the bottom of the pan. Add the chicken fillets in batches, cooking each side until lightly golden (about 2 minutes per side). Before removing the chicken from the pan, squeeze generous amounts of lemon juice over each piece. Serve topped with the basil salsa.
Fresh Tomato Basil Salsa
If you are looking for something simple and light, this is perfect!
Ingredients
Tomato Basil Salsa:
3 plum tomatoes, seeded and cut into ¼ inch cubes
3 large fresh basil leaves, thinly sliced
½ tablespoon minced garlic
1 tablespoon olive oil
pinch of salt
pinch of pepper
Lemon Chicken:
1/3 cup all purpose flour
½ tablespoon grated lemon zest
Salt and pepper to taste
4 skinless boneless chicken breast fillets, pounded until ½ inch thick
Grapeseed or canola oil for cooking
1-2 lemons, halved
Directions:
To make the salsa, combine all of the ingredients in a bowl and mix well. Set aside.
To prepare the chicken, combine the flour, lemon zest, and salt and pepper on a flat dinner plate. Using a fork, mix together thoroughly until combined.
Wash the chicken breasts and pat them dry. Dredge each fillet in the flour mixture, making sure to coat both sides. Set aside.
Heat a large sauté pan over medium heat and add the grapeseed oil, using just enough to coat the bottom of the pan. Add the chicken fillets in batches, cooking each side until lightly golden (about 2 minutes per side). Before removing the chicken from the pan, squeeze generous amounts of lemon juice over each piece. Serve topped with the basil salsa.
Saturday, November 12, 2011
Cabbage Thai Dish
Cabbage Thai Dish (Ginnie’s)
Ingredients
1/3 cabbage, chopped
1 red pepper, chopped
1 orange pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 carrot, chopped
1 lb extra lean ground beef, browned
2 tbsp peanut butter
curry powder
salt
Directions
Cook cabbage, onions and carrot in a large saucepan until softened.
Add peppers, and cook until softened.
Add cooked ground beef.
Add curry powder to taste, then add peanut butter.
Add salt to taste.
Ingredients
1/3 cabbage, chopped
1 red pepper, chopped
1 orange pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 carrot, chopped
1 lb extra lean ground beef, browned
2 tbsp peanut butter
curry powder
salt
Directions
Cook cabbage, onions and carrot in a large saucepan until softened.
Add peppers, and cook until softened.
Add cooked ground beef.
Add curry powder to taste, then add peanut butter.
Add salt to taste.
Friday, November 11, 2011
Zucchini Noodle Lasagna
Zucchini "Noodle" Lasagna
Ok, so this recipe is awesome. You use zucchini instead of pasta, and with all the other flavours going on, you don't miss the pasta! This is the original recipe, but I beefed up the sauce with pureed veggies, and next time I'm going to make a white sauce. I added spinach to the ricotta and mozarella, and used that as one of my layers. You can use turkey in it, or leave it out!
Ingredients
1 (28 oz) can of whole plum tomatoes, with juice
2 tbsp olive oil
2 medium zucchini, sliced very thinly lengthwise
1 onion, finely chopped (about 1 cup)
1/4 tsp red pepper flakes
1/2 tsp sugar
2 garlic cloves, minced
12 oz ground turkey
1 cup ricotta cheese
1 1/2 cups mozzarella cheese
2 tbsp chopped fresh oregano
salt and pepper to taste
1/2 tsp basil
2 tbsp tomato paste
Directions
To make the sauce:
Saute the onion with the red pepper flakes until tender, stirring. Meanwhile, pulse the tomatoes in a food processor until they are finely chopped. Add the turkey into the pan with the onion and continue to cook, breaking up the large pieces and getting it nice and browned. When there is no longer any pinkish meat, add the garlic and continue to cook for about a minute or two. Then toss in the tomatoes and bring it to a boil.
Reduce the heat and let simmer, stirring and adding the sugar, tomato paste, basil, tasting for salt and pepper. Allow it to simmer for about 20 minutes to thicken up.
Let the sauce cool, and stir in the fresh oregano.
Meanwhile, slice your zucchini lengthwise, really thin. Like about 1/8 inch thin. Use a mandoline if you have one (I don't). Put them in a colander over your sink, sprinkle the slices with about 2 tsp of salt, and let them sit while the sauce cooks, this will draw the moisture out of your zucchini so it doesn't get soupy. When you need them, simple wipe them off with paper towel.
To assemble the lasagna:
Heat your oven to 375 F.
In the bottom of an 8 inch square baking dish, make a layer of zucchini slices using about 5 or 6 pieces. Spread over 1 cup of the sauce. Dot with 1/4 cup of ricotta cheese, and then a sprinkle of mozzarella. Repeat three times with remaining zucchini, ricotta, and mozzarella. Alternate the direction of the zucchini with each layer. End by sprinkling the top with cheese. Bake, uncovered, about 50 minutes while everything bubbles and browns.
Let stand for 10 minutes before serving, and top with freshly chopped oregano. Serves 6
Ok, so this recipe is awesome. You use zucchini instead of pasta, and with all the other flavours going on, you don't miss the pasta! This is the original recipe, but I beefed up the sauce with pureed veggies, and next time I'm going to make a white sauce. I added spinach to the ricotta and mozarella, and used that as one of my layers. You can use turkey in it, or leave it out!
Ingredients
1 (28 oz) can of whole plum tomatoes, with juice
2 tbsp olive oil
2 medium zucchini, sliced very thinly lengthwise
1 onion, finely chopped (about 1 cup)
1/4 tsp red pepper flakes
1/2 tsp sugar
2 garlic cloves, minced
12 oz ground turkey
1 cup ricotta cheese
1 1/2 cups mozzarella cheese
2 tbsp chopped fresh oregano
salt and pepper to taste
1/2 tsp basil
2 tbsp tomato paste
Directions
To make the sauce:
Saute the onion with the red pepper flakes until tender, stirring. Meanwhile, pulse the tomatoes in a food processor until they are finely chopped. Add the turkey into the pan with the onion and continue to cook, breaking up the large pieces and getting it nice and browned. When there is no longer any pinkish meat, add the garlic and continue to cook for about a minute or two. Then toss in the tomatoes and bring it to a boil.
Reduce the heat and let simmer, stirring and adding the sugar, tomato paste, basil, tasting for salt and pepper. Allow it to simmer for about 20 minutes to thicken up.
Let the sauce cool, and stir in the fresh oregano.
Meanwhile, slice your zucchini lengthwise, really thin. Like about 1/8 inch thin. Use a mandoline if you have one (I don't). Put them in a colander over your sink, sprinkle the slices with about 2 tsp of salt, and let them sit while the sauce cooks, this will draw the moisture out of your zucchini so it doesn't get soupy. When you need them, simple wipe them off with paper towel.
To assemble the lasagna:
Heat your oven to 375 F.
In the bottom of an 8 inch square baking dish, make a layer of zucchini slices using about 5 or 6 pieces. Spread over 1 cup of the sauce. Dot with 1/4 cup of ricotta cheese, and then a sprinkle of mozzarella. Repeat three times with remaining zucchini, ricotta, and mozzarella. Alternate the direction of the zucchini with each layer. End by sprinkling the top with cheese. Bake, uncovered, about 50 minutes while everything bubbles and browns.
Let stand for 10 minutes before serving, and top with freshly chopped oregano. Serves 6
Thursday, November 10, 2011
Tofu Triangles in Creamy Nut Butter Sauce with Scallions
Tofu Triangles in Creamy Nut Butter Sauce with Scallions
Ingredients
Tofu Triangles:
1 carton firm tofu, drained
2 tablespoons peanut or sesame oil, for frying
2 scallions including the greens, thinly sliced on the diagonal
1 tablespoon toasted white or black sesame seeds
The Creamy Nut Butter Sauce:
1/4 cup regular soy sauce
1 tablespoon tamari
1/4 cup sesame paste, peanut butter, or cashew butter
2 tablespoons rice wine vinegar
2 tablespoons white or light brown sugar
1/2 teaspoon red pepper flakes or chili oil
2 scallions, finely chopped
1/3 cup water or stock
Pinch salt
Directions
In a bow1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.
Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.
Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.
When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.
Ingredients
Tofu Triangles:
1 carton firm tofu, drained
2 tablespoons peanut or sesame oil, for frying
2 scallions including the greens, thinly sliced on the diagonal
1 tablespoon toasted white or black sesame seeds
The Creamy Nut Butter Sauce:
1/4 cup regular soy sauce
1 tablespoon tamari
1/4 cup sesame paste, peanut butter, or cashew butter
2 tablespoons rice wine vinegar
2 tablespoons white or light brown sugar
1/2 teaspoon red pepper flakes or chili oil
2 scallions, finely chopped
1/3 cup water or stock
Pinch salt
Directions
In a bow1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.
Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.
Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.
When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.
Wednesday, November 9, 2011
Tilapia Masala with Rice
Tilapia Masala with Rice
Ingredients
1 cup basmati rice, rinsed
Kosher salt
1/2 cup frozen peas
3/4 cup plain yogurt
1 small clove garlic, chopped
1 1-inch piece ginger, peeled and chopped
1 tablespoon fresh lime juice, plus lime wedges for serving
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 6-ounce tilapia fillets
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh cilantro or mint
Directions
Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside.
Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.
Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.
Ingredients
1 cup basmati rice, rinsed
Kosher salt
1/2 cup frozen peas
3/4 cup plain yogurt
1 small clove garlic, chopped
1 1-inch piece ginger, peeled and chopped
1 tablespoon fresh lime juice, plus lime wedges for serving
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 6-ounce tilapia fillets
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh cilantro or mint
Directions
Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside.
Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes.
Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges.
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