Monday, December 1, 2014

Black Bean Chicken

We like this left over so I double the recipe.

1/3 c. Chinese fermented black beans
2 T. peanut oil
sesame oil
2 c. chopped yellow onions
3 cloves garlic, minced
2/3 c. chicken broth
1/3 c. soy sauce
1/2 t. sugar
4 c. pea pods, cleaned and cut diagonally in 1" pieces
1 lb. skinless chicken breast
1 T. cornstarch
2 T. sherry
1 t. toasted sesame seeds
1/4 c. chopped green onion
black pepper
  1. Place the black beans in a bowl and cover with warm water,  Let sit for 30 minutes.
  2. Cut the chicken breasts in half vertically.  Place a sheet of plastic wrap over the chicken and pound very thin.  Slice into thin strips then into small pieces.
  3. In a large nonstick skillet or wok, heat the oils together. 
  4. Add the onion and garlic and cook for 30 seconds or so.
  5. Drain the beans and add them to the pan and sauté for 10 seconds.
  6. Stir in the broth, soy sauce, and the sugar and bring to a boil.
  7. Add the pea pods and the chicken strips and bring to a boil again.
  8. Cover and reduce heat to medium and simmer for 5 minutes or until the chicken is no longer pink.
  9. Whisk together the cornstarch and sherry.
  10. Uncover the chicken mixture and whisk in the cornstarch mixture.  Cook 1 minute.
  11. Add sesame seeds and chopped green onion and cook 1 minute.
  12. Season with black pepper.


Tuesday, October 28, 2014

Tanzania Guacamole

1 ripe avocado, roughly mashed
1/2 tomato chopped
1/2 onion chopped
1 T. lemon juice
1 T. chopped fresh coriander
 (the recipe says "coriender" but I assume this is a typo)
3 T. cream
1 T. chopped fresh chilies
salt and pepper to taste

  1. Combine all ingredients.

Tuesday, September 23, 2014

Tuscan Beans with Basil Pesto and Spinach

2 T. olive oil
1 small onion, peeled and chopped
10 mushrooms, cleaned, stemmed and quartered (optional)
2 cloves garlic, peeled and minced
1/2 c. dry white wine
1/2 c. vegetable broth
2 (15.5 ounce) cans white beans
1 jar (6.7 ounce) Basil Pesto sauce
salt and pepper
2 T. grated Parmesan cheese
  1. Heat the oil in a large nonstick pan and add the onions.  Cook stirring 3 to 4 minutes until golden.
  2. Add the mushrooms and garlic.  Cook, stirring, about 5 minutes until mushrooms soften.
  3. Add the wine and cook 8 to 10 minutes until liquid is reduced.
  4. Add broth and beans.  Bring to a simmer.
  5. Add pesto and spinach.
  6. Cook, stirring 2-3 minutes, until spinach wilts.
  7. Season to taste with salt and pepper.
  8. Sprinkle with Parmesan cheese.


Sunday, September 7, 2014

Herb and Panko Crusted Baked Tomatoes

4 large vine ripe tomatoes, sliced in half crosswise
 
1 1/2 c. panko breadcrumbs
1/4 c. grated Parmesan cheese
1 1/2 T. flat leaf parsley, minced
1 t. dried oregano
1 t. thyme
1 t. rosemary
 
1/4 c. (1/2 stick) butter, melted
salt and pepper to taste
  1. Preheat the oven to 375 degrees.
  2. Gently scoop only the seeds from the tomato halves.  (I use a grapefruit spoon)
  3. Drain the tomatoes cut side down o a paper towel.
  4. Combine the first 6 ingredients in a bowl.
  5. Add the melted butter and stir with a fork until mixed in.  Season with salt and pepper.
  6. Fill and top each tomato with the mixture.  About 3 1/2 T. for each.
  7. Place each stuffed tomato onto a parchment lined baking sheet and bake for 20 to 25 minutes or until tomatoes soften and they turn golden brown.
  8. Allow tomatoes to cool for 5 minutes and serve.

Sunday, August 17, 2014

Zucchini Herb Casserole

 
1 cup cooked white rice
2 T. vegetable oil
1 1/2 pounds zucchini, cubed
1 c. sliced green onions, about 2 large bunches
1 clove garlic, minced
1 1/4 t. garlic salt
1/2 t. basil
1/2 t. sweet paprika
1/2 t. dried oregano
1 1/2 seeded chopped tomatoes
2 c. shredded sharp cheddar cheese, divided 1 c. and 1 c.
  1. Preheat oven to 350 degrees. 
  2. Lightly grease a shallow 1 1/2 quart casserole dish.
  3. Heat the oil in a skillet over medium heat, cook the zucchini, green onions and garlic 5 minutes or until tender.
  4. Season with garlic salt, basil, paprika and oregano.
  5. Mix in the cooked rice, tomatoes, and 1 cup cheese.
  6. Continue to cook and stir until heated through.
  7. Transfer to the prepared casserole dish and top with the remaining cheese.
  8. Bake uncovered 20 minutes, or until cheese is melted and bubbly.


Dog with Ball Throwing Machine

Tuesday, August 5, 2014