Category — Recipes
Fridge Cleanout Is The Mother of Invention
1) I had some baby spinach and some grape tomatoes. Last night I halved the tomatoes, sauteed them in a tiny bit of olive oil, just so they softened and gave up some juice. Threw in the spinach and tossed it around with tongs. Once it was wilted, I tossed salt and pepper and grated parm. over the top. Good and easy.
2) Tonight I tackled 2 large beets. I’d intended to juice them (with apples & carrots, very good, by the way), but never got around to it. I hadn’t had roasted beets in a while, so I cleaned them up, put them in a foil packet (holes for steam are a good idea) and roasted them at 375 for an hour. After they cooled a bit, I sliced them, drizzled a little olive oil over the top, added salt and pepper to taste, and then crumbled some good goat cheese over the whole mess. I had forgotten how sweet and earthy beets are when roasted, and how great goat cheese is on them.
February 27, 2009 2 Comments
Spicy Sesame Chicken!
This is quick, a little spicy, nutritious and delicious!
4 boneless, skinless chicken breast halves (about 5-6 oz. each)Nonstick cooking spray
3 T sesame seeds
3 T all-purpose flour
1/4 t salt
1/4 t cayenne pepper
3 T lower sod. teriyaki sauce
1 T butter, melted
Preheat the oven to 400 F.
Cover a baking sheet with aluminum foil and spray with the cooking spray.
In a large plastic zip-top bag, combine sesame seeds, flour, salt and pepper. Dip chicken in teriyaki sauce. Add chicken to the mixture in the plastic bag. Seal the bag and shake to coat the chicken.
Place chicken on the prepared baking sheet and drizzle the melted butter over the chicken.
Bake until tender and no longer pink – about 20-30 minutes.
Serves 4.
I served this with chunks of fresh pineapple and steamed broccoli sprinkled with lemon juice. For the starch-eaters in the family, I made thick Chinese wheat noodles tossed with a little sesame oil and soy sauce.
Adapted from the Better Homes & Gardens Dieter’s Cookbook.
February 7, 2009 No Comments
Slow-Cooker Curried Veggie & Chickpea Stew
Some slow-cooker creations are so bland and awful, my husband has referred to them as “prison food.” Something to do with cooking the hell out of already not-too-flavorful ingredients, I think. But this one is different. It’s tasty and very easy – from Weight Watchers so it’s also got good nutritionals. Try serving it over brown rice, or with pre-packaged naan.
2 (16 oz.) cans chickpeas, rinsed & drained1 (14.5 oz.) can diced tomatoes, undrained (I used Muir Glen fire roasted and they added nice flavor)
1/2 package (approx. 8 oz.) sliced frozen bell pepper 1 large yellow onion, diced
1/4 c. water
4 t. curry powder
1/2 t. salt
1/8 t. black pepper
1 (5- 6-oz.) package fresh baby spinach
Combine the first 7 ingredients in a slow cooker; stir well. Cover and cook on high 3.5 hours. Add spinach; cover and cook an additional 10 minutes or until spinach wilts. Serve immediately.
Serves 4.
(Adapted from Weight Watchers 15 Minute Recipes)
February 5, 2009 1 Comment
