Monday, August 27, 2007

Chicken Parmesan

Chicken Parmesan, Buttered Carrots, Sprouted Fettuccine with Olive Oil, Basil, Cherry Tomatoes and Parmesan The Chicken

1 14-oz can fire roasted, crushed tomatoes
1 6-oz can tomato paste
2 TBS fresh basil (2 tsp dried)
2 TBS fresh oregano (2 tsp dried)
1 tsp garlic powder

4-6 chicken breasts
salt & pepper
beaten egg(s)
Italian seasoned dry breadcrumbs (I used BlueFin Bay, Ian's also has a good one)

Olive oil

1 cup shredded Mozzarella
4 tsp shredded Parmesan

Preheat to 400 degrees. Grease roasting pan.

In saucepan, combine tomatoes, tomato paste, basil, oregano and garlic powder, set over medium heat, bring to a simmer until ready to use (1o minutes).

Combine the flour, salt and pepper in a shallow dish. Beat egg(s) in a shallow dish. Place bread crumbs in, yes, a shallow dish. Coat the chicken in flour, then egg, then breadcrumbs. Heat olive oil in heavy skillet and fry chicken until nicely browned on both sides (2-3 minutes). Place chicken in roasting pan and top each with tomato sauce and shredded cheese. Cover with foil and bake for 20 minutes. Remove foil and bake 10 minutes. Eat.

Wednesday, August 22, 2007

Polenta with Sausage, Olive and Tomato Ragout

6 cups peeled, seeded and chopped tomatoes (fresh or canned)
1 yellow onion, peeled
4 garlic cloves
salt and pepper
1-2 pounds Italian pork sausage, sweet or hot
8 1/2 cups water
2 cups polenta
1 tsp chopped fresh rosemary
3 TBS butter
3/4 cup pitted Kalamata olives
1 1/2 TBS chopped flat-leaf parsley

In a heavy pot over high heat, combine the tomatoes, onion (whole) and garlic cloves. Bring to a boil, reduce the heat to low and simmer, uncovered, for about an hour. Remove from the heat and discard the onion. Puree with an immersion blender or food processor. Season with salt and pepper.

Prick the sausages with a fork. In a large pan, bring 1/2 cup water to a boil. Add sausages and cook over medium-high heat until golden on all sides and half cooked, 10-12 minutes. Drain and cut on the diagonal into 1-inch pieces.

In a large, heavy saucepan, bring the remaining 8 cups water to a boil over high heat. Slowly add the polenta in a steady stream while whisking constantly. Continue to whisk until the mixture thickens, 3-4 minutes. Reduce heat to medium and simmer, stirring constantly, until the polenta pulls away from the sides of the pan, 20-25 minutes. Stir in the rosemary and butter. Season with salt and pepper.

Place the pureed sauce over medium heat and bring to a simmer. Add the sausage pieces and olives and simmer, uncovered, until the sausage pieces are cooked through, about 10 minutes.
Top the polenta with the sauce, shaved cheese and parsley.

Friday, August 17, 2007

Awesome Muffins

I've made these twice this week. They are wonderful and full of goodness. Thanks for the recipe Amy!
Morning Glory Muffins
1 cup whole wheat flour
1/2 cup white flour
1 cup oats
3/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 cup plain whole-milk yogurt
2 mashed bananas
1 egg
1 1/2 cups chopped dried fruits
3/4 cup chopped walnuts
2 tablespoons ground flaxseed
350 degrees. Blend the dry ingredients. Add the wet ingredients, fruit and nuts and mix just until blended. Sprinkle the flaxseed on top and bake for 20 minutes.

Thursday, August 16, 2007

Beet Pickles

Nolan came upstairs yesterday and said "Mommy, make beet pickles right NOW". We bought these canning jars at a garage sale this morning and the lady was shocked that a person as young as me would be canning. And with two kids. She had no idea it was so easy. Beet Pickles
2 cups cider vinegar (I use Bragg's Organic Raw Apple Cider)
2 cups sugar
1 TBS mixed canning spices
1 tsp cinnamon
1 tsp salt
cooked, sliced beets
Bring everything but the beets to a boil. Pour through a strainer onto the beets. You could tie the canning spices into a bag but I didn't have one on hand. Let cool and jar. Ta-da. My mom adds sliced onions.

Wednesday, August 15, 2007


We demolished our supper before I realized I hadn't taken a picture. Tonight's menu:

Grilled burgers stuffed with dilled Havarti. I seasoned the beef with dried onion flakes, Lawry's, fresh ground pepper and fresh minced garlic. Served on fresh homemade buns.

Caramelized onions that were out of this world. I learned in a cooking class to add about 1 TBS of brown sugar to the onions just as they are about done. Wow. Amazing.

Kale sauteed in olive oil and fresh garlic. Seasoned with fresh ground pepper and sea salt. My kale tip: cook, cook, cook. Undercooked kale is bitter, bitter, bitter.

Pinto beans with butter and pure maple syrup.

Mmmmmm, yummmy.

Tuesday, August 14, 2007

Tex-Mex Lasagna

Baby romaine and arugula with cucumbers, walnuts, apricots and feta. Olive oil and balsamic vinegar dressing. Topped with cracked tri-color peppercorns.

Tex-Mex Lasagna

1 pound ground beef

3 scallions, sliced

1 1/2 TBS chili powder

2 tsp ground cumin

2 cups corn (fresh, frozen, canned)

3-4 cups diced tomatoes (you can use a big can, drained)

1 15 oz can black beans, drained and rinsed

1 15 oz container ricotta or cottage cheese

2 eggs

2 cups shredded Monterey Jack cheese

12 (6-inch) corn tortillas

Preheat to 375.

Brown beef and scallions. Add spices. Add corn, tomatoes, beans. Mix ricotta, eggs and 1 cup cheese in a bowl. Grease dish and layer 6 of the tortillas on the bottom and up the sides. Spread 2/3 of the meat mixture on the tortillas followed by all of the ricotta mixture. Cover with the remaining tortillas and top with the rest of the meat. Bake for 35 minutes. Top with remaining cup of cheese and bake until melted.

Top with sour cream.