Just tried to post before, but somehow deleted it or something. Made this tonight (nothing like waiting to the last minute!) and it was good, but will make with low sodium soy sauce next time. I got it from all recipes and it was VERY highly rated. I made it with fillet and a salad and bread for Brent and I, but the mushrooms were so quick, they cooled off quite a bit so will wait until well after I put the steaks on next time.
2 Tbs. unsalted butter
8 ounces sliced mushrooms
2 cloves garlic
2 tsp soy sauce
1. Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes.
2. Stir in the garlic; continue to cook and stir for 1 minute.
3. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.
Gotta figure out how to post a picture.
We'll see. Oh! I did it!
Tuesday, May 25, 2010
Sunday, May 23, 2010
Apparently watching Julie & Julia way too many times, made me over achiever. I just made another ground chicken recipe from the May issue of Cooking Light. It was delicious! Just be careful handling the habanero pepper! It's a little labor-intensive, but worth it. - Mom
Haitian Chicken Pate Puffs
Haitian Chicken Pate Puffs
Rather than a more traditional pâté, a chicken picadillo is first made and then whirred up for a filling in these little first-course puff-pastry packets. The filling is then sealed in the dough and baked. It's highly spiced for sure, but also very aromatic, a nice start to any meal.
- 1 habanero pepper
- Cooking spray
- 1/4 cup chopped yellow onion
- 2 teaspoons minced garlic
- 1/2 pound ground chicken breast
- 1/4 cup shredded carrot
- 2 teaspoons no-salt-added tomato paste
- 2 teaspoons fresh lime juice
- 1 teaspoon cider vinegar
- 1 tablespoon chopped green onions
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon grated whole nutmeg
- 1 (14-ounce) package frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
1. Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add minced habanero, onion, and garlic to pan; sauté 3 minutes or until tender, stirring frequently. Add chicken; cook 5 minutes or until browned, stirring to crumble. Add carrot; cook 2 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add lime juice and vinegar, scraping pan to loosen browned bits. Add green onions and next 6 ingredients (through nutmeg); stir well. Remove from heat; cool mixture to room temperature.
2. Place cooled chicken mixture in a food processor; process until almost smooth (mixture will begin to clump).
3. Preheat oven to 400°.
4. Roll puff pastry into a 15 x 12–inch rectangle on a lightly floured surface. Cut puff pastry into 20 (3-inch) squares. Combine egg and water, stirring with a whisk. Brush egg mixture along edges of pastry squares; spoon about 1 scant tablespoon filling in center of each pastry square. Fold each pastry square in half; press edges closed with tines of a fork. Brush top with egg wash; arrange 1 inch apart on a baking sheet. Bake at 400° for 20 minutes or until puffed and golden brown.
Saturday, May 22, 2010
It's appropriate since I had the appetizer that I am the first post for this month!! I just made the following recipe for Larb. It is a Thai appetizer that I had with Megan, Pat and Nick at a wonderful Thai restaurant in San Clemente. This is from Cooking Light which called for ground turkey since it is more lean. However, I wanted to stay with a more traditional Thai version so used ground chicken. I made it exactly as below. My only change next time would to make it a little spicier - more serrano chile and red pepper flakes. It's very South Beach diet friendly!! - Mom
Yield: 2 servings (serving size: about 2/3 cup larb and 1 cabbage wedge)
- 2 teaspoons grated lime rind
- 1 teaspoon grated lemon rind
- 1/4 cup fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 1/2 teaspoon finely chopped serrano chile
- 1/4 teaspoon crushed red pepper
- 1 teaspoon vegetable oil
- 12 ounces ground chicken breast
- 1 tablespoon chopped shallots
- 1/2 cup coarsely chopped fresh mint
- 1/2 head green cabbage, cored and halved
Combine first 8 ingredients, stirring with a whisk until sugar dissolves.
Heat oil in a large nonstick skillet over medium-high heat. Add turkey and shallots; sauté 5 minutes or until done, stirring to crumble. Drizzle with juice mixture, stirring to coat. Sprinkle with mint. Serve in a cabbage leaf.
Sunday, May 9, 2010
Saturday, May 8, 2010
Hey! So I want to try out pictures with posts... here we go:
I think it worked, and it was very easy... I just selected the little icon with a landscape picture in it and then uploaded an image... this will be nice when we post pictures of our food!
So, now it is your turn to try out a post!
Thanks to Amy, we got our project up and running. During the month of May, we are assigned different courses to cook, and then post and talk about them.
This month, here is the schedule:
Mom - appetizer
Amy - side dish/veggies
Megan - main dish
Lauren - dessert