FOODIE FRIDAY

Two*True

Okay Ladies - let's give this a try.  Post a receipe (with picture if available) of a receipe you like.  It doesn't have to be one that you've tried, but reviews are always helpful.

ssg73

This week we had olympic orzo.  It is an adapted moosewood.  I use double the tomatoes and don't do the vinegar.  I also serve with feta cheese.  I don't do the fresh herbs either.  If you like you can add more peppers as well, I usually do 2-3 and it make s the dish las for about 3-4 meals for the 2 of us. I call it olympic orzo as I made it to watch the women's gymnastics for the summer olympics when they were in Athens.  Enjoy!

Greek-Style Cannellini and Vegetables
From: Karen C. Greenlee

Recipe By: Moosewood Restaurant Cooks at Home; Serving Size: 4

• 2 quarts water
• 2 cloves garlic -- minced
• 1 onion -- chopped
• 3 tablespoons olive oil
• 2 to 3 carrots -- diced
• 1 red or green bell pepper -- chopped
• 1 cup orzo
• 1 zucchini -- diced
• 1 tablespoon fresh minced mint (1 tsp dried)
• 1 tablespoon fresh minced dill (1 tsp dried)
• 1/2 teaspoon fresh marjoram (sprinkling of dried)
• 5 artichoke hearts (14 oz can) -- drained and chopped
• 2 cups cannellini beans (15 oz can) -- rinsed & drained
• 1 14.5 oz can Italian-style stewed tomatoes
• salt & freshly ground pepper to taste
• red wine vinegar

Bring the water to a boil in a large covered pot.

While the water heats, saute the garlic and onions in 2 tablespoons of the oil in a large skillet on medium-high heat.
Add carrots and bell pepper.

When the water boils, add the orzo, return to a boil, and simmer for about 10 minutes, until al dente.

Dice the zucchini and stir it into the skillet of vegetables.
Add the mint, dill, and marjoram.
Add the artichoke hearts and gently stir the beans and the stewed tomatoes.
Simmer for several minutes, stirring occasionally.

When the pasta is al dente, drain and stir in the remaining tablespoon of oil.
When the beans and vegetables are hot, add the orzo.
Season with salt & pepper to taste.
Serve with red wine vinegar.

2brides

We made these this week and they were good WW or not!

Dijon-Roasted Potatoes (Weight Watchers) 

40 min | 10 min prep

SERVES 4

• Pam cooking spray (or other cooking spray)
• 1 teaspoon olive oil
• 2 tablespoons Dijon mustard
• 3/4 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 4-6 large potatoes (quartered, and cut into about equal sized pieces)

1. As mentioned in the description, I usually double all the ingredients and use about 6 or so potatoes (depending on size). What I am looking for is to have enough coating of the ingredients to cover the potatoes and give them the full flavor. Please adjust the amount of potatoes to suit your tastes!
2. Preheat oven to 425?F.
3. Coat a 9 x 13-inch baking dish or a cookie sheet with cooking spray.
4. Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl.
5. Chop up potatoes and add them to the bowl with the whisked ingredients. Stir to coat the potatoes.
6. Transfer potatoes to the baking dish or cookie sheet and roast for about 15 minutes. Stir and continue to roast 15 minutes more.
7. What I do is roast the potatoes until they are pretty browned and toasted. I check to see if they are cooked through by piercing them with a fork. If the fork is not going through easily, they need more time. I will also add a piece of Aluminum Foil to the top of the potatoes, turn the oven down to 400 F and continue to roast. The foil will allow the potatoes to get tender in the inside and cook all the way through without burning them.

 

rikkiandjulie

I trust this blog w/ my life. She's fantastic. www.goodthingscatered.blogspot.com. I've made A LOT of stuff on here. However, we had it this week. And below that is our weekly food plan.

Chicken Chili


Chicken Chili

Ingredients:
2 lbs. boneless skinless chicken breast, trimmed
1/4 c. fresh parsley
1 medium yellow onion
1 small green pepper
2 cloves garlic
Carrol Shelby's Original Texas Chili Mix
14.5 can diced tomatoes
8oz can tomato sauce
6oz can tomato pasta
16oz can dark kidney beans, rinsed and drained
2 tsp olive oil
salt and pepper

Directions:
-Add chicken, parsley and onion to bowl of food processor and pulse until ground uniformly.
-Add olive oil to large skillet and heat over medium high.
-Add chicken mixture to pan and salt and pepper well.
-Stirring occasionally, cook until all chicken is cooked through and beginning to brown.
-Meanwhile, seed green pepper and add with garlic to food processor.
-Process until finely chopped and add to chicken in skillet.
-When chicken is cooked through (don't overcook as it will become tough), add diced tomatoes, tomato sauce, tomato paste and 14 oz of water.
-Stir thoroughly, add chili seasonings (not salt or flour) and turn down to a simmer.
-Cover and cook for 10 minutes, then stir in beans and salt and pepper to taste.
-Cover and cook for 5 more minutes to heat through and serve as desired.

 

 

Monday 1/05/08	Tuesday 1/06/08	Wednesday 01/07/08		Thursday 01/08/08	Friday 01/09/08		Saturday 01/10/08	Sunday 01/11/08
Breakfast: 1 Yogurt ? cup granola	Breakfast: Baked Apples	Breakfast: 1 Yogurt ? cup granola		Breakfast: Baked Apples	Breakfast: 1 Yogurt ? cup granola		Breakfast: 1 Yogurt ? granola or  Cereal	Breakfast: 1 Egg, Toast, 3 strips of Bacon.
Snack: 100 Calorie Snack Pack/Granola Bar	Snack: 100 Calorie Snack Pack/Granola Bar	Snack: 100 Calorie Snack Pack/Granola Bar		Snack: 100 Calorie Snack Pack/Granola Bar	Snack: 100 Calorie Snack Pack/Granola Bar		Snack
Lunch:   Frozen Dinner, Chips Fruit, Pudding	Lunch:   Taco Salad Fruit Pudding	Lunch:   Frozen Dinner, Chips, Fruit Pudding		Lunch:   Tuna Sandwich Chips, Fruit Pudding	Lunch:   Frozen Dinner, Chips, Fruit, Pudding		Lunch:   Sandwich	Lunch:
Snack	Snack	Snack		Snack	Snack		Snack	Snack
Dinner:   Tacos Salsa 2oz Chips 1tbs sour cream Tomatoes Avacados	Dinner:   2 Cups Chili   Corn Bread	Dinner:   2 Cups Chili   Corn Bread		Dinner:   Eating Out.   DON?T BRING LEFT OVERS HOME!!!	Dinner:   Baked Salmon Potatoes Asparagus		Dinner:   Baked Macaroni and Cheese.   Corn	Dinner:   Baked Macaroni and  Cheese   Corn
Points Used			Julie			Rikki
01/09
01/10
01/11
01/12
01/13
01/14
01/15
01/16

 

ctbride08

This one is a staple in our house since its healthy and Andrea loooves her mexican food. And its quick, which makes it a 3 thumbs up meal

Mexican Lasagna

- 2 light whole wheat wraps (i like LaTortilla Factory)

- 1lb of 99% fat free ground beef, turkey, or chicken

- taco seasoning packet

- 1 cup fat free refried beans

- 1 cup corn

- 2 wedges laughing cow light swiss + 2/3 cup skim milk

- chopped lettuce and tomato

- a sprinkle of reduced fat mexican or cheddar cheese

1) Cook and drain ground meat then season with the taco seasoning.

2) Add the cheese wedges and milk to a small pan, heat over low heat and wisk until its a creamy cheese sauce

3) Place 1 tortilla in a pie place and spread w/ half of the refried beans. Layer half of your taco meat on top of that. Drizzle half of your cheese sauce over the meat. Then spread half of the corn to finish the layer.

4) Repeat previous step so you have 2 layers.  Sprinkle the shredded cheese over the top and bake for about 15 minutes.

5) Finish with lettuce, tomato and condiments of choice!

Yummmmm

 

 

cookiemonster03

not my recipe, but we've done it a few times and LOVEEE

 

 

 

http://crockpot365.blogspot.com/2008/10/crockpot-buffalo-chicken-lasagna-recipe.html

slbacon1986

Maple Glazed Ribs- I have made this and it's GREAT!!

3 pounds spareribs- Doesn't have to be 3lbs, whatever is enough in your home.
1 teaspoon Worcestershire sauce
1 tablespoons tomato catsup
1 tablespoon finely chopped onion
1/8 teaspoon black pepper
1 teaspoon salt
3/4 cup pure maple syrup
1 Tbsp. cider vinegar
1/4 tsp. dry mustard

Instructions

Place spareribs into a saucepan and add enough water to cover. Bring to a boiling point; reduce heat. Simmer 30 minutes. Drain. Mix maple syrup, tomato catsup, vinegar, onion, Worcestershire sauce, salt, mustard and black pepper together in a small bowl. Place spareribs in a shallow baking pan and pour about half the maple syrup over the ribs. Bake in a 350 degrees oven for 30 minutes or until tender. Turn and baste occasionally with remaining sauce while baking. Broil 5 minutes to finish browning.

 

Ps. CTBRIDE Your dish looks delish... I may try it tonight.

Meegs10.13.06

 

Chicken Francaise
(from Simple, but Delicious)

4 chicken breasts, skinned and boned and seasoned with garlic salt
1 cup flour
3 eggs, beaten (we used two because that was all we had!)
2 tablespoons lemon juice
1/4 cup parsley, chopped
1/4 cup wine (dropped this slightly to make up for lack of egg)
3 cloves garlic, pureed
1/4 cup Parmesan cheese, grated (upped this, because, uh... its yummy! lol.)

Sauce:
1/2 cup margarine or butter
1/2 cup white wine
1/4 cup lemon juice

Directions:
1. Pound your chicken until 1/4 inch thin. Dip the chicken in the flour then set aside.
2. Make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, wine, garlic, and Parmesan.
3. Coat a heavy skillet with margarine, butter or olive oil and place over medium-high heat.
4. Dip the floured chicken pieces generously in the batter and place in the heated skillet. Cook until golden brown on each side, about 5 minutes each side. Remove chicken from the pan and drain excess oil.
5. Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice.
6. Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer.

 

This is amazingly delish, the wine gives it a nice bite. I could eat it over and over. 

mandykatie

 Tomato Basil Risotto

1 large onion, finely diced

2 cloves garlic, crushed

1/4 c. evoo

1 1/2 c. risott rice (arborio)

1 c. dry white wine (optional- if not, add more broth)

2 cans vegetable broth

1 can diced tomatoes

1 bunch of basil, chopped (two handfuls worked well for us)

parmesan cheese, to taste (I think we did about a cup)

salt and pepper, to taste

Serves 4

 

This probably isn't the most seasonally appropriate meal to use here, but it's all I had a picture of (that wasn't dessert).  I'll try to remember to take pictures of the good stuff! 

 

Jessica Stewart

 

    Grandma Kuck's Rice Pudding   RECIPE INGREDIENTS:     1 cup whipping cream   3/4 cup sugar   1/2 cup uncooked white rice   4 cups 2-percent milk   Cinnamon and orange zest for garnish (optional) 1. Heat the oven to 325?. Combine all the ingredients, except the garnish, in a 2 1/2-quart casserole (low and wide is better than tall and deep).   2. Bake the pudding for 2 hours without stirring. Let it sit half an hour to set.   3. Serve the pudding warm or cold, garnished with the cinnamon and orange zest, if desired. Serves 6.   Sorry no photos... this is one of my fave dessert recipes I love baking.

Katevz

I've got a really good banana bread (more like a cake) recipe that I got years ago from my grandmother, thought I'd post that since I don't really cook meals from recipes all that much.  I love this recipe!  Next time I bake it I'll take a pic.

1/2 cup Butter

1 1/2 cups Sugar

2 1/2 cups Flour

1/2 tsp Baking Soda

2 Eggs

1 tsp Baking Powder

4 Mashed Bananas

1/2 - 1 cup Milk

Cream butter and sugar.  Add remaining ingredients and mix well.  Turn out into a loaf tin and bake on 160?C for 40 min to 1 hour.  Serve warm with butter.