Monday, February 22, 2010
I haven't posted in a while but I have been cooking a lot and I knew I needed to post this souffle. I've always heard that making the perfect souffle is a little difficult but this was so easy and delicious! I made this one morning for Michael and I for breakfast, it was is not the quickest meal to make but definitely worth the time. Since this was my first souffle, I used Mark Bittman's Cheese and Spinach Souffle recipe from, How to Cook Everything. It was very simple to follow, my only recommendation is make sure you have a large enough bowl when adding the whipped egg whites to the mixture otherwise it will overflow.
1/2 stick butter
1/4 cup all purpose flour
1 and 1/2 cups milk, warmed to the touch
6 eggs, separated
salt and pepper to taste
1/2 teaspoon dry mustard
1/2 cup mozzarella (the recipe called for Parmesan but I only had mozzarella and cheddar on hand)
Thursday, September 10, 2009
I love CPK's BBQ chicken pizza so I decided to try my hand at making my own. I thought I would even be a little bit more daring and I made my own crust from scratch! I didn't any yeast so I used water, flour and oil and it turned out a little more biscuity that I had hoped but I still loved it. I bought chicken tenderloins and cut those into bites then sauteed red onion. I used bbq sauce instead of tomato sauce topped it with the sauteed onions, chicken, chopped cilantro and a combination of mozzarella and cheddar cheese. After baking for 20 minutes I topped it off with a mixture of black beans, yellow corn, tomato and cilantro. I hope to continue trying out pizza making but maybe try different variations in the crust like a thin NY style crust or a sweet corn crust.
BBQ Chicken Pizza
1 lb chicken tenderloins
1/2 medium red onion
1/2 cup chopped cilantro (for pizza layer and to top)
2 cups flour
1 cup water
1/4 cup oil
I baked the dough for about 8 minutes before adding the toppings.
One of my favorite breakfast foods growing up was my Dad's cinnamon and sugar toast. Who doesn't love the combination of cinnamon and sugar? I decided to add a little more flavor to my version of my breakfast favorite and added a little nutmeg (just a pinch because I feel nutmeg can become overwhelming if you use too much) and a dash of chili powder. It was very yummy and an easy on the go breakfast when I'm late for work.
My mother loves soups so I tried out a recipe I found called Tuscan Soup but spiced it up with chili pepper flakes. It was very easy and delicious. Saute chopped onion and chili flakes in a large pot for about two minutes then add the remaining ingredients and cook until hot.
Spicy Tuscan Soup
2 1/2 cups water
14 oz beef broth
1 medium onion
1 package frozen Italian veggies
1 chopped tomatoes
1 can peeled tomatos (I mashed them up)
2 Tablespoons Italian seasoning
2 teaspoons chili pepper flakes
olive oil to saute onions and pepper flakes
I really like the Food Network show Semi-Homemade with Sandra Lee so when creating this dish I thought of her and how I could use the ingredients I had on hand to make a delicious dinner. I think brown rice can be a little boring so I grated fresh ginger into the rice to add an asian flavor. I sauteed pre-packed mini wantons in a skillet then added a fresh spinach and let it cook down. It was a very simple yet tasty meal.
Fresh spinach leaves
a little soy sauce to top it off
This was my Saturday morning breakfast. I would have made a traditional breakfast with eggs and toast but I hadn't gone grocery shopping so I used what I had to make a delicious brunch. I baked the black bean burger (Morningstar) in the oven for the recommended time then I toped it off with melted cheddar cheese, black beans, romaine lettuce and a spicy salsa. The grits were originally plain microwavable grits but I added fresh chopped cilantro, a little cumin and a dash of taco seasoning. The combination of the two was very tasty.
Wednesday, September 9, 2009
To use up the remaining half of the asparagus I decided to make a variation of Zoe's Gruyere Asparagus Tart. I used a flaky pie crust top with sauteed onions and havarti cheese. My mother thought it was one of the most fabulous things I have ever made and continues to talk about daily. I sprinkled a little Italian seasoning over the pie crust then layered the crust with grilled asparagus and sauteed onions. I decided to cut the havarti cheese into wedges and layered it over the veggies. I baked the tart until the cheese was bubbly and the crust was lightly brown. While the pie crust worked great, I think next time I will try philo dough because I love the texture and flakiness. Yum!