Until pitchers and catchers report to Spring Training! Thank Goodness the end of winter is in sight, The Linder's are missing baseball!
Sunday, January 31, 2010
Monday, January 18, 2010
Quick and Delicious Dinners
Often Dan and I have the "what are we going to eat this week?" debate. We've recently come across these two recipes and have been so impressed I wanted to share!
Uncle Jeff suggested this one from Mark Bittman at the New York Times....what a hit!
Pasta With Chicken and Mushrooms, Risotto Style
Published: November 27, 2009
2 tablespoons olive oil, more as needed
1 shallot or small onion, chopped
1 tablespoon minced garlic
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional.
1. Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
2. Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
3. Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done — it will be white on inside when cut — and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.
Yield: 4 servings.
______________________________________________________
Dan and I found this next one on the cover of Cooking Light. While some of the ingredients are a bit hard to find, once you have them it's easy to put together and tasty.
Mongolian Beef
Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.
Yield: 4 servings (serving size: 1 cup)
Ingredients
2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces
Preparation
1. Combine first 8 ingredients, stirring until smooth.
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
Uncle Jeff suggested this one from Mark Bittman at the New York Times....what a hit!
Pasta With Chicken and Mushrooms, Risotto Style
Published: November 27, 2009
2 tablespoons olive oil, more as needed
1 shallot or small onion, chopped
1 tablespoon minced garlic
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional.
1. Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
2. Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
3. Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done — it will be white on inside when cut — and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.
Yield: 4 servings.
______________________________________________________
Dan and I found this next one on the cover of Cooking Light. While some of the ingredients are a bit hard to find, once you have them it's easy to put together and tasty.
Mongolian Beef
Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.
Yield: 4 servings (serving size: 1 cup)
Ingredients
2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces
Preparation
1. Combine first 8 ingredients, stirring until smooth.
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
Sunday, January 10, 2010
Blessed, Bellies Full, Bowled Over, and a Bright Year Ahead
Blessed...
To have spent Christmas with Mom. Here she is on Christmas morning.
Bellies Full ...
Special thanks to Dan for cooking an amazing meal on New Years Day. We had a few friends over to experience a traditional New Years Day meal in the south.
Collard Greens = Money!
Bowled Over ...
This Football Bowl season Dan and I were thrilled to learn that both of our Universities would be playing Bowl games in the South East. My Volunteers would be here in Atlanta in the Chick Fil A Bowl on New Years Eve while his Gamecocks would be in Birmingham at the Papa Johns Bowl on January 2nd. A good time was had by all but we experienced two poorly played games by our teams and our family bowl record this year was 0-2!
First up...The Big Orange in the Big City on New Years Eve...
Our friends D and Javona at the Tennessee game with us!
Tennessee came on the field strong...
Then we headed to Birmingham...on a record setting cold day!
Let's go Gamecocks!
And a bright year ahead...
To have spent Christmas with Mom. Here she is on Christmas morning.
Bellies Full ...
Special thanks to Dan for cooking an amazing meal on New Years Day. We had a few friends over to experience a traditional New Years Day meal in the south.
Collard Greens = Money!
Bowled Over ...
This Football Bowl season Dan and I were thrilled to learn that both of our Universities would be playing Bowl games in the South East. My Volunteers would be here in Atlanta in the Chick Fil A Bowl on New Years Eve while his Gamecocks would be in Birmingham at the Papa Johns Bowl on January 2nd. A good time was had by all but we experienced two poorly played games by our teams and our family bowl record this year was 0-2!
First up...The Big Orange in the Big City on New Years Eve...
Our friends D and Javona at the Tennessee game with us!
Tennessee came on the field strong...
Then we headed to Birmingham...on a record setting cold day!
Let's go Gamecocks!
And a bright year ahead...
Happy 2010 and love to all..may your year be filled with Joy and
Peace!
Love,
Torrey and Dan
Peace!
Love,
Torrey and Dan
Subscribe to:
Posts (Atom)