Sunday, July 29, 2012

Red Curry Peanut Noodles

I was supposed to make this for dinner Thursday night, but we got lazy (ok, I got lazy) and ordered pizza instead.  Friday, I didn't feel like cooking, so hubby was on bbq duty (veal chops..yum!).  Saturday we went out all day, came home late, and only had enough energy for eggs, bacon and toast (I love breakfast for dinner).  So here we are, Sunday evening.  Hubby has been sleeping on the couch all day after a grueling soccer game in the heat this morning (they won, 6-2, he got one goal) and my daughter and her friend (who is staying for dinner) are out playing at the park.  It's the perfect time to make a quick, tasty dinner.  So Red Curry Peanut Noodles it is!  Thanks Chatelaine!

Red Curry Peanut Noodles - Chatelaine Magazine
Red Curry Peanut Noodles
1/2 pkg spaghetti (I used a full box)
1/3c peanut butter (I used 2/3's of a cup)
3 T curry paste (I used 6 T of thai red curry paste)
3 T soy sauce (I used 6 T)
2 T honey (I used 4 T)
1 T veg oil (I used EVOO)
1 red onion, thinly sliced
2 skinless boneless chicken breasts cut in strips
1 head of broccoli, cut into bite sized pieces

Cook the pasta as per box directions.  Meanwhile in a small bowl, whisk the peanut butter with 1/4c of water, curry paste, salt and honey.  Don't worry if the mixture is a little lumpy, it will melt when you cook it.  Heat a large skillet over med-hi and add oil, then onion and chicken.  Stir fry until the chicken is no longer pink, about 4 minutes.  Add the peanut butter mixture and reduce the heat to medium.  Stir frequently until the chicken is cooked, about 2 minutes.  Ladle out 1/2 c of pasta water and add to the sauce.  Add the broccoli to the pasta water for the last minute of cooking.  Drain the pasta and broccoli then return pasta to the pot.  Stir in the chicken mixture until combined.

Delicious!  A bit spicy though, so add less curry paste or go for a milder version if you don't like spice.


Tuesday, July 17, 2012

Meatless Monday! Broccoli Frittata with Black Eyed Peas & Feta Salad

Ok ladies and gents, I'm pleased to announce that you can finally subscribe to my blog via email.  Check it out on the right side panel.  Never miss another recipe again, yay!

So as you all know, we do meatless Mondays in my home.  This week I went away from the standard tofu dish and decided to work with protein-rich eggs, and lots of veggies with a broccoli frittata.  As a side dish, I packed in more protein with beans and feta cheese.  Overall it was a very satisfying meal.  I won't lie and say that we didn't miss our steaks, but one night a week won't kill us.

Broccoli Frittata
3c chopped broccoli
1/4 tsp hot pepper flakes (I used much more than that, we like our spicy foods)
3 garlic, minced
3 green onions, sliced
8 eggs
1c parmesan cheese (on hand I had a bout half a cup of parmesan and 1/2 a cup of pecorino romano, so I mixed them)
2 tsp lemon juice (it's best to use a fresh lemon rather then the bottled type)
1/2 tsp grated lemon zest

In a 10" skillet bring the broccoli to a boil with 1/2 cup of water.  Cover and reduce heat to medium.  Cook 2-3 minutes.  Uncover and cook until no liquid remains, about 4 minutes.  Add 1T EVOO, the pepper flakes, garlic and green onion.  Cook until lightly browned, 1-2 minutes.  In a large bowl beat together the eggs, cheese, lemon juice and zest.  Stir in the broccoli mixture.  Wipe out the skillet (I didn't, why bother??) and heat the remaining oil over medium heat.  Pour in the egg/broccoli mixture, spreading evenly, and cook over med-low heat until starting to set but still wet in the middle, 5-6 minutes (mine took about 10 minutes but I used a smaller skillet so it was thicker).  Place skillet in a 400 degree oven and bake until the top is set, 7-10 minutes.  Let stand 2 minutes, slide onto platter, and cut into wedges.

I served this with a very simple bean salad.  Take 2T lemon juice, 2 T EVOO, 1 minced garlic clove, and 2 tsp lemon zest, and put them in a container.  Add a can of rinsed black eyed peas, and 3 T of crumbled feta (I used about 6T - you can never have too much cheese).  Shake it up if your container has a lid, or stir if not.  That's it - super simple and bursting with flavor.

Enjoy a vegetarian meal every once in a while (preferably a minimum of once a week) and you are well on your way to a healthier lifestyle.

Hope you enjoyed!

Wednesday, July 4, 2012

Grilled Veal Chops, Cheesy Spaghetti Pie and Secret Recipe Cheesecake!

I love to cook.  Like I REALLY love to cook.

Today was a particularly hard day at work.  I was reamed out by a customer who I thought liked me.  She kinda lost her mind,  She made me cry.  Work in general has been tough lately.  Thank god for my kitchen.

I knew I was coming home to an empty house (one kid is in Quebec for the summer, one with her dad for the night, and the dear hubby is working extra late) so I decided I would spend a few hours in the kitchen and create a feast.  I knew it would make me feel better.  It did.

I made Grilled (I seared and roasted) Veal Chops with a Rosemary Dijon Cream (thank you Food & Drink magazine), Cheesy Spaghetti Pie (thank you Marc Murphy), roasted asparagus (my normal go-to side, as you know), and Goat Cheese Cheesecake with Spicy Wafer Crust (thank you Anne Burrell).


Grilled Veal Chops With Rosemary Dijon Cream
4 bone-in veal chops (I used 2, and 2 steaks...thought I'd shake things up a bit)
1 T rosemary
1 tsp brown sugar
1 tsp mustard powder (had none, so used grainy Dijon, about 1 T)
1 tsp black pepper and salt (each)
Rosemary Dijon Cream:
1/3c mascarpone
1/3c sour cream (had none, so I used plain yogurt)
1 T grainy Dijon
1 tsp rosemary
1 tsp Worcestershire
salt & pepper

Pat the chops dry.  Stir together the first 5 ingredients and rub on the chops.  Marinate in the fridge for 8 hours (I did about 2 hours).  One hour before cooking, remove from fridge.  BBQ the chops (I didn't, I seared both chops and steaks on top of the stove for about 5 minutes per side on med-hi, then stuck them in the oven on 400 for about 15 minutes - with the asparagus alongside to save time).  Let meat rest 10 minutes before eating.  While resting, stir together cream ingredients.  Serve chops with a dollop of cream.  Yum.

Cheesy Spaghetti Pie
1 lb cooked spaghetti (cooled)
1/2c grated Parmesan
1/2c grated pecorino
1/2c grated Swiss (I used old cheddar - feel free to use any 3 cheeses you want, but preferably salty, mild, and sweet varieties)
4 eggs
salt and pepper
4 cheese slices (like Kraft, black diamond)

Mix the cooled spaghetti with the grated cheeses and eggs.  Sprinkle with salt and pepper.  Add oil to a large pan over medium heat.  Once hot, add half of the spaghetti and pat down.  Place the 4 cheese slices on top, then the remaining spaghetti.  Pat down again.  Let cook 5 minutes.  Here's where it gets tricky - you have to flip it.  I put mine in the oven for a couple of minutes to solidify it a little more, then I used a pot lid to help me with the flip.  I flipped it onto the lid, then slid it back into the pan.  It isn't easy.  Cook for 5 minutes more.  When you slice into this delicious "pie", the gooey goodness of the processed cheese in the middle comes spilling out.  So fabulous.

 Goat Cheese Cheesecake
6 T melted butter
2c Nilla wafers (I couldn't find these at No Frills, so I used graham crackers)
1/4c sugar
1/2 tsp each cinnamon and ginger (had no dry ginger, so used extra cinnamon)
2 grates of nutmeg (I just used dry nutmeg)
2 packages of cream cheese @ room temperature
1 12oz log of goat cheese (the secret!)
1 1/2c sour cream
4 eggs
1 1/2c sugar
2 tsp vanilla

For the crust, mix ingredients together and pat into the bottom and sides of a buttered 9" spring form pan.  For the filling, preheat the oven to 350.  Beat the cheeses together in a large bowl (easier with an electric mixer) until light and fluffy.  Add sour cream and continue beating until combined.  Add the sugar and vanilla and beat.  Add eggs, one at a time, beating after each addition.  Pour filling into crust, and bake 30 minutes, turn, then bake 30 more minutes.  Best if left in the fridge over night...but I'm not waiting that long!!

So after 2 and a half hours in the kitchen, I feel great.  Much better than I did on my way home from work.  Now I'm going to sit down on my fabulous sofa and watch my beloved reality TV.  When hubby comes home, he will be pleasantly surprised with the meal awaiting him.