Dinner tonight was easy and yummy!
What?
1 clove garlic
1 medium shallot, sliced
1 small eggplant, peeled and diced
2 roasted red peppers, diced
salt & pepper to taste
* polenta
* pesto
* tomato sauce
* fresh mozzarella & parmesan cheese
* determine amounts by personal taste
How?
Saute the onion and shallot in a bit of olive oil until translucent, add the eggplant and saute until tender, stir in the red peppers.
In a med um baking dish, spoon a bit of tomato sauce and top with polenta. Spoon the eggplant mixture on top of the polenta. Top the eggplant with the pesto, fresh mozzarella, parmesan and a bit more tomato sauce.
Bake at 400 degrees until the cheese is melted and the sauce is bubbling. Serve with a green salad!
Showing posts with label delicious. Show all posts
Showing posts with label delicious. Show all posts
Thursday, April 1, 2010
Wednesday, March 17, 2010
An Embarrassingly Easy Chicken Pot Pie
I recently made a couple Chicken Pot Pies for some friends and my family. This was embarrassingly easy and equally unhealthy.
For 1 Pot Pie
1 roasted whole chicken, shredded
1 premade pie crust, from the freezer in the "health food" area of the store
1 sheet puff pastry, thawed and cut into 1 inch strips
1/2 package frozen mixed veggies, peas, corn, carrots & green beans
1/2 stick of butter
1/2 pint 1/2 & 1/2
1/2 diced sweet yellow onion
salt, pepper & thyme to taste
a little bit of flour +/- 1/4 cup
Preheat oven to 400 degrees.
Melt the butter in a large pan. Add onion and saute until translucent, stir in veggies, chicken, salt, pepper and thyme. Sage, basil and tarragon would also be good additions. Stir in the 1/2 & 1/2 and flour, continue to stir until the mixture thickens a bit.
Add the chicken mixture to the pie crust and top with the puff pastry strips. Bake at 400 until the pastry is brown and fluffy, about 35-40 minutes. Allow to cool a few minutes and serve. I actually made a green salad to go with this in an attempt to counter act the butter and 1/2 & 1/2.
For 1 Pot Pie
1 roasted whole chicken, shredded
1 premade pie crust, from the freezer in the "health food" area of the store
1 sheet puff pastry, thawed and cut into 1 inch strips
1/2 package frozen mixed veggies, peas, corn, carrots & green beans
1/2 stick of butter
1/2 pint 1/2 & 1/2
1/2 diced sweet yellow onion
salt, pepper & thyme to taste
a little bit of flour +/- 1/4 cup
Preheat oven to 400 degrees.
Melt the butter in a large pan. Add onion and saute until translucent, stir in veggies, chicken, salt, pepper and thyme. Sage, basil and tarragon would also be good additions. Stir in the 1/2 & 1/2 and flour, continue to stir until the mixture thickens a bit.
Add the chicken mixture to the pie crust and top with the puff pastry strips. Bake at 400 until the pastry is brown and fluffy, about 35-40 minutes. Allow to cool a few minutes and serve. I actually made a green salad to go with this in an attempt to counter act the butter and 1/2 & 1/2.
Saturday, February 27, 2010
An AMAZING Dinner!
Thank you Amy!
What you need for this fantastic meal:
Halibut Filet 4-6 ounces per serving
Fresh tomatoes, I used small vine ripened tomatoes, cored
1 small zucchini per serving, sliced
1 small red pepper, for 2 servings, sliced
¼ yellow onion, for 2 servings, thinly sliced
1 clove garlic, per serving, chopped
Salt, fresh pepper, olive oil
Parchment paper
Preheat oven to 375 degrees
Place halibut filets on a large piece of parchment paper. Top with tomatoes, zucchini, red pepper, onion and garlic. Drizzle with olive and add salt and fresh ground pepper to taste. Fold the parchment paper around the halibut & veggies. Bake until the fish is white and flaky. I served this on a bed of spinach that had been very lightly dressed with olive oil, balsamic vinegar and salt and pepper and steamed broccoli.
This meal was really easy and absolutely delicious! A new favorite for sure!
What you need for this fantastic meal:
Halibut Filet 4-6 ounces per serving
Fresh tomatoes, I used small vine ripened tomatoes, cored
1 small zucchini per serving, sliced
1 small red pepper, for 2 servings, sliced
¼ yellow onion, for 2 servings, thinly sliced
1 clove garlic, per serving, chopped
Salt, fresh pepper, olive oil
Parchment paper
Preheat oven to 375 degrees
Place halibut filets on a large piece of parchment paper. Top with tomatoes, zucchini, red pepper, onion and garlic. Drizzle with olive and add salt and fresh ground pepper to taste. Fold the parchment paper around the halibut & veggies. Bake until the fish is white and flaky. I served this on a bed of spinach that had been very lightly dressed with olive oil, balsamic vinegar and salt and pepper and steamed broccoli.
This meal was really easy and absolutely delicious! A new favorite for sure!
Monday, February 8, 2010
My Kids Will Always Eat A...
Dutch Baby.
I have altered, surprise, the yummy, baked pancake that my mom used to make for my brother and I. This is a delicious, protein packed breakfast and can easily be made savory for dinner.
Preheat the oven to 350 degrees
Heat a medium skillet, cast iron preferably, while the oven is warming up
Melt a bit of butter in the bottom of the skillet as it warms.
Slice an apple and place the slices around the skillet.
In a blender...
add 4 eggs, blend for the count of 30,
add 1/2 cup milk, I use rice, blend again
add 1/2 cup flour, I have been using a mix of coconut, rice, spelt, etc. and blend once again
I also add in ground flax meal, a bit of honey, vanilla, cinnamon and whatever else strikes my fancy;
grated coconut, fresh ginger, hemp seeds, sunflower seeds/almonds/walnuts...
Pour mixture, it will be like a smooth pancake batter, into heated pan, over the apples, and bake until it is golden brown and puffy.
The apple on the bottom is not necessary and sliced peaches, nectarines or berries sprinkled on top once the batter is in the pan is also great. My girls like this with yogurt, I used to like it with fresh lemon juice and powdered sugar. Whatever your fancy, it is quick and simple and usually a breakfast hit.
I have altered, surprise, the yummy, baked pancake that my mom used to make for my brother and I. This is a delicious, protein packed breakfast and can easily be made savory for dinner.
Preheat the oven to 350 degrees
Heat a medium skillet, cast iron preferably, while the oven is warming up
Melt a bit of butter in the bottom of the skillet as it warms.
Slice an apple and place the slices around the skillet.
In a blender...
add 4 eggs, blend for the count of 30,
add 1/2 cup milk, I use rice, blend again
add 1/2 cup flour, I have been using a mix of coconut, rice, spelt, etc. and blend once again
I also add in ground flax meal, a bit of honey, vanilla, cinnamon and whatever else strikes my fancy;
grated coconut, fresh ginger, hemp seeds, sunflower seeds/almonds/walnuts...
Pour mixture, it will be like a smooth pancake batter, into heated pan, over the apples, and bake until it is golden brown and puffy.
The apple on the bottom is not necessary and sliced peaches, nectarines or berries sprinkled on top once the batter is in the pan is also great. My girls like this with yogurt, I used to like it with fresh lemon juice and powdered sugar. Whatever your fancy, it is quick and simple and usually a breakfast hit.
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