Lemon Chicken Pasta and Peas

I know! PEAS! The truth is I like peas as long as they are still crisp and not mushy. I like peas as an ingredient but not as a side dish. I found this recipe in a recipe book I picked up (total impulse buy) at Sam's Club. It is the Good Housekeeping Fast Weeknight Favorites. So far I've been very pleased with the food and the "fast" aspect. Slow food is great but when I'm cooking for 1 and 1/4 (yes, Eden only counts for 1/4 of a normal eater) the payoff of slow, deliberate cooking just isn't there for me. Quick, easy, balanced meals are the way to go and this book seems to fit the bill for me right now.

Total Time: 30 minutes
Makes: 4 servings

• 8 oz pasta (they suggest extra-wide egg noodles - I used chinese noodles because that is what I had)
• 4 oz stringless sugar snap peas
• 1 C shredded carrots
• 1 C frozen peas
• 1 C chicken broth
• 1/2 C heavy or whipping cream (or in my case I have to use Soy Milk because of E's lactose issues)
• 1 t freshly grated lemon peel (I think it could have used more)
• 1/2 t coarsely ground black pepper
• 1/2 t salt
• 2 C skinless chicken meat–cubed

1. In large sauce pot, cook noodles as label directs. Add snap peas to pot 1 minute before noodles are done.
2. Place carrots and frozen peas in colander. Drain noodles and snap peas over carrots and peas.
3. While noodle mixture drains, in same sauce pot, heat broth, cream, lemon peel, pepper, and salt to b oiling over high heat. 
4. Add chicken and noodle mixture to sauce; heat through, stirring constantly.

Each serving: about 510 calories, 33 g protein, 52 g carbohydrate, 20 g total fat (9 g saturated), 158 mg cholesterol, 750 mg sodium.

Recipe: Stuffed Potatoes

In October 2010 I was making twice-baked potatoes and wanted to "jazz" it up a bit. They were delicious! About a month ago I was making mashed potatoes and felt the need to "jazz" them up because we weren't having gravy. I remembered the jazzy potatoes and did basically the same thing. I made them again this past Sunday and I just have to say: Y*U*M!!!!

In true jazz fashion, there aren't any exact measurements so I will try to estimate.

5-6 large potatoes (I have used both bakers and red) - cut into pieces and boiled (I leave the skins on)*
1-2 T minced garlic
1- 8oz cream cheese (or the low-fat stuff which is what I used)
milk - as needed to make the consistency you like
salt - as needed to make the flavor the way you like it
1/2 C grated cheddar cheese
1/3 C cottage cheese
1/4 C bacon bits
1/4-1/2 C spinach flakes **

Put the cream cheese into the hot/drained potato chunks and then mash (with mixer or however you normally would). Add all the other ingredients (tasting along the way to get it the way you want it). When the taste is perfect, put the potatoes into a microwavable serving dish. Next, put it into the microwave on high for five minutes. I don't know the chemistry behind this but it makes the potatoes change and get more fluffy. It also melts the cheeses into the potatoes.

Serve. (10-12 servings)

* if you want to bake your potatoes and then scoop it out and save the skins, you can prepare the potatoes as directed but rather than put them in the serving dish, scoop them back into the skins and bake for 30 minutes. Also a delicious way to do these taters.

** I buy fresh spinach, wash it, dry it, put it into freezer bags and freeze it (no blanching). Then I take the bag of frozen spinach and pound it with my fist (a great stress reliever) and it breaks into flakes. These are perfect for putting into these potatoes (and soups and a ton of other things). Don't thaw them out, just throw them straight in (otherwise you'll have a wet, gloppy spinach flake).

Thanksgiving: Vegetables

I don't do yams or sweet potatoes. Not even with marshmallows.

There, I said it.

Here are some other Vegetable options (brought to you by the Lion House cookbook).

Harvest Vegetable Bake

• 1 head cauliflower
• 1/2 C celery, chopped
• 1/3 C green pepper, chopped
• 3 T butter
• 1 T cornstarch
• 1 C milk
• 1 C grated Swiss cheese
• 3/4 t salt
• 1 tomato, sliced
• paprika

1. Preheat ove to 350 degrees (f).
2. Break cauliflower into flowerets and cook in small amount of salted water until tender.
3. Drain and pour into a shallow baking dish.
4. In a small saucepan, saute celery, onion, and green pepper in melted butter until crisp-tender.
5. Pour over cauliflower.
6. In the same pan, combine cornstarch and cold milk and bring to a boil, stirring until thickened.
7. Stir in Swiss cheese and salt.
8. Pour sauce over vegetables.
9. Top with sliced tomato and sprinkle with paprika.
10. Bake 20 minutes.

Broccoli Valhalla

• 2 pounds fresh broccoli
• 3 large oranges, peeled and cut into chunks
• 4 T butter

1. Wash broccoli and cut into 2-inch pieces.
2. Cook in a small amount of salted water until crisp-tender.
3. Drain off water and set broccoli aside.
4. Melt butter in a 12-inch skillet over medium-high heat and saute oranges for a minute or two.
5. Add broccoli and heat to blend flavors.

Carrots Lyonnaise

• 1 chicken bouillon cube
• 1/2 C boiling water
• 6 medium carrots, peeled and julienned
• 2 T butter
• 2 medium onions, sliced
• 1 T flour
• 1/4 t salt
• dash pepper
• pinch sugar
• 3/4 C water

1. Dissolve bouillon cube in boiling water in a medium saucepan.
2. Add carrots; return to boiling.
3. Reduce heat to a simmer and cook for 7-10 minutes, until crisp-tender.
4. While carrots are cooking, melt butter in a small skillet over medium-high heat.
5. Add sliced onions and saute until translucent.
6. Add flour, salt, pepper, sugar, and 3/4 C water.
7. Stir until thickened.
8. Stir in cooked carrots and teh cooking water.
9. Stir until all ingredients are blended.
10. Serve hot.

Here is a picture of julienned carrots (just so you know what that fancy term really means):

Cabbage and Apples

I found this "heart-healthy" recipe in a book by Zorba Paster (the doctor with a show on NPR). It is very tasty and might even be added to our Thanksgiving menu. This serves 4 and takes about 40 minutes (10 minutes prep and 30 minutes of simmering).

• 2 T Olive Oil
• 1 medium Onion, coarsely chopped
• 2 Granny Smith apples, coarsely chopped
• 1T Flour
• 1 C Water
• 1/2 C Red wine vinegar
• 2 T Sugar
• 1 medium Green cabbage, shredded
• 1 Bay leaf

1. Heat oil in a large skillet.
2. Add onion and apples, and toss to coat.
3. Stir over medium heat until the onion is limp
4. Sprinkle on flour and continue stirring until mixture "foams." (I didn't ever really get a "foam."
5. Pour in water and vinegar.
6. Bring to a boil.
7. Stir in sugar.
8. Add cabbage, stirring to coat.
9. Drop in bay leaf.
10. Reduce heat and cover.
11. Simmer for 25-30 minutes until cabbage is crisp-tender.
12. Remove bay leaf
13. Season, to taste, with salt and pepper.

My Love Affair Continues

I love having frozen spinach!

Seriously, you may remember that I bought a bunch of fresh spinach and wondered about whether I could freeze it and then I decided to just freeze it fresh. I learned that you shouldn't thaw it out before using it but steam it or cook with it straight from the freezer.

I have been making this delicious spinach pasta using the frozen spinach ever since. It works great.

Saturday I decided to make spinach-chicken-alfredo calzones. I took two bags of my fresh/frozen spinach and while still frozen and in the bag I broke up the pieces of spinach (so much easier than cutting it) and then poured it right into the sauce. Oh, so yummy! Fresh taste, convenient, nutritious, economical ... what could be better?

Yeah, I'm in love with fresh/frozen spinach!

Food Friday: Asparagus with Garlic and Onions

I found this on allrecipes.com and it is really simple and oh so good. Phil loved it!

1/2 C water
1 pound fresh asparagus, trimmed*
1 C diced white onion
1/4 C butter
4 cloves of garlic, minced
salt and black pepper to taste

*to trim asparagus, snap the lower segment off (kind of like snapping beans)

1. Pour into a skillet. Place asparagus and ionion in the skillet.
   
2. Bring water to a boil over medium heat.
3. Cover skillet and steam asparagus and onion 2-5 minutes, just until slightly tender. (Add a few tablespoons of extra water, if needed, to maintain steam.)
4. When water has steamed off, immediately place butter in skillet. Continue cooking until onions and asparagus are lightly browned.
   
5. Mix in garlic and continue cooking at 30 seconds.
6. Season with salt and pepper to taste.
   

Food Friday - Mexican Party Dip

My brother made this while we were in Utah and it is so good that we made it for Phil's family on Christmas Eve. Everyone really liked it. It is EASY too!

Combine:
3 Roma Tomatoes (diced)
1/2 Yellow or White Onion (diced)
2 Avacados (cubed)
1 can Black Beans (drained)
1 can Corn (drained)
Fresh Cilantro to taste
1 pkg of dry Italian Dressing mix

Voila!

Food Friday - Zucchini Boats

3 medium zucchini squash
1 1/2 C soft bread crumbs (I used crushed Ritz crackers)
1/4 C grated Parmesan cheese
1 egg, beaten well
2 green onions, minced (I used yellow)
1 T minced parsley
1/2 t salt (omit if you use the Ritz because they already have salt)
Paprika
Grate Parmesan cheese

• Wash zucchini
• Cut off ends but don't peel
• Cook in boiling, salted water for 7-10 minutes
• Remove from water and cut zucchini in half - lengthwise
• Carefully remove pulp with a spoon, leaving shell intact
• Mash zucchini pulp with a fork and mix with all the other measured ingredients
• Spoon mixture into zucchini shells and place in a baking dish
• Sprinkle with additional Parmesan cheese and paprika
• Bake, uncovered for 30 minutes

This is another recipe from the Lion House. We had it tonight and it was a crowd pleaser (well, Phil and I really enjoyed it ... Eden wasn't enjoying anything tonight).

Food Friday - Lettuce Wraps

I have made these three or four times and each time I love them and so does Phil. As we were enjoying them tonight I thought, I should share them with the Sugar and Spice ladies. So here is my version of the recipe. If you want the PF Chang version go here. My version is just a bit less complicated - you could look at them both and come up with your own variation.

2-3 servings - 25 minute prep/cooking time

2 T Olive Oil
2 boneless skinless chicken breasts - thawed (tonight I used the pre-cooked grilled chicken strips and they worked great and were fast!)
1/2 C chopped Almonds
2/3 C Mushrooms
3 T chopped Onion (I used yellow)
2 t minced Garlic (I used the bottled kind)
5-6 leaves of Romaine Lettuce
1/2 Carrot
1/2 Cucumber
Stir Fry Sauce*
Kraft Asian Toasted Sesame Dressing

Mince mushrooms and onions about the size of peas.
Saute chicken breasts in Olive Oil for 4-5 minutes per side (or until done).
Remove chicken from pan and when cool chop it the same size as mushrooms.
Add mushrooms, garlic, onions, and almonds to the pan and saute.
Add the chicken back in.
Add the stir fry sauce and saute for a couple of minutes.

Wash the lettuce.
Shred the carrot and cucumber.

To serve, place a tablespoon of the chicken mixture on a piece of lettuce then top with the shredded carrot and cucumber. Dribble some Kraft Asian dressing on it. Wrap and eat (make sure you have napkins handy).

*Stir Fry Sauce:
In a small bowl mix 2 T Soy Sauce with 2 T brown Sugar and 1/2 t rice vinegar.

Food Friday - Fettuccine with Fresh Tomatoes and Brie

Since most people have fresh tomatoes now (don't even ask me about our tomato plant - the saddest thing ever!), I thought I'd share this really delicious recipe.

2 T Olive Oil
4 Large Tomatoes - peeled, seeded, and chopped
1 Clove Garlic - pressed
6 oz. Brie - cubed
5 T Fresh Basil - finely chopped (I do have a beautiful Basil plant!)
1/4 t Salt
1/2 t Pepper
1 lb. Fresh Fettuccine (if you don't feel like making your own - just buy a box of dried - it won't hurt!)

Saute tomatoes and garlic in olive oil 6-9 minutes. Lower the heat to medium - add the Brie. Continue cooking until the mixture is creamy. Stir in basil. Pour over cooked pasta and serve immediately.

This is seriously good stuff (and it only takes about 15 minutes prep and 15 minutes of cooking).

Enjoy!