Summer staples in my diet include many, many different types of salad. Potato salad and a couple different takes on Orzo salad come to mind. Today though, I'm going to share with you all one of my best kept secret recipes - the Oriental Salad recipe I made for dinner tonight! It is such a crowd pleaser and looks SO pretty when it's all put together!
Combine the following in a large salad bowl:
1 bunch scallions, chopped or snipped
1 green bell pepper, chopped finely
1 bag each of shredded green and red cabbage (or just buy one head of each and shred by hand, eyeball)
Set aside and chill in refrigerator until ready to serve.
Combine the following in a skillet and toast over a medium heat until lightly browned:
1/2 cup slivered almonds
1/8 cup sesame seeds
noodles only from Ramen Noodle packet (Oriental flavor, set seasoning packet aside)
Set aside and KEEP SEPARATE until just before serving.
For dressing:
1/4 cup soy sauce
1/4 white vinegar
1/2 cup vegetable oil
seasoning packet from ramen noodles
1/2 cup sugar
Combine ingredients, set aside and KEEP SEPARATE until just before serving (if you don't do this, the dry ingredients will get soggy!)
When ready to serve, add dry ingredients and dressing to vegetables in salad bowl. Enjoy!!
Showing posts with label RecipeSolutions. Show all posts
Showing posts with label RecipeSolutions. Show all posts
Wednesday, July 4, 2012
Wednesday, February 1, 2012
RecipeSolutions: Easy Beef Stew
I was going to wait to post this recipe until I had a nice and snowy, frigid winter night on my hands. The meal I am about to make is total cold weather comfort food. Well, as I write this, it is 60 degrees outside. 60 DEGREES!!!! On February 1 - normally the dead of winter. Who would have thought? Anyway, I have all the ingredients for this I don't want to waste and time on my hands tonight. So, I offer you a delicious beef stew recipe that is satisfying and surprisingly easy to whip up! Enjoy!
Ingredients:
1 1/2 pounds cubed beef FOR STEWING
2 carrots (large)
2 potatoes
1/2 onion
chopped mushrooms
1/3 cup all-purpose flour
nutmeg
salt and pepper
2 chicken bouillon cubes
3 tbsp vegetable oil
1. Add vegetable oil to skillet and turn on burner to a medium-high heat.
2. While oil is warming, cut cubed beef into smaller bite sized pieces and set aside.
3. In a large mixing bowl, mix flour with 1 tsp each of salt and pepper.
4. Coat beef with flour mixture and gently add to skillet. Begin browning beef.
5. While beef is browning, chop 1/2 onion and add to skillet.
6. While beef continues to brown, peel and chop carrots and potatoes to bite-sized pieces and add to skillet. Add mushrooms.
7. Once beef is completely browned, add 1 cup water and chicken bouillon cubes to skillet. Cover and simmer at low heat for 1/2 hour, stirring occasionally to cook evenly. I like to stir every 10 min. Mixture will thicken to a stew consistency.
8. Add salt, pepper and nutmeg to taste and serve!
Amazingly flavorful and naturally satisfying, it's a perfect winter meal (and the ONLY thing I will actually use red meat for.) For every other recipe, I substitute ground turkey, chicken etc. But, let's face it. Beef stew just needs beef!
Ingredients:
1 1/2 pounds cubed beef FOR STEWING
2 carrots (large)
2 potatoes
1/2 onion
chopped mushrooms
1/3 cup all-purpose flour
nutmeg
salt and pepper
2 chicken bouillon cubes
3 tbsp vegetable oil
1. Add vegetable oil to skillet and turn on burner to a medium-high heat.
2. While oil is warming, cut cubed beef into smaller bite sized pieces and set aside.
3. In a large mixing bowl, mix flour with 1 tsp each of salt and pepper.
4. Coat beef with flour mixture and gently add to skillet. Begin browning beef.
5. While beef is browning, chop 1/2 onion and add to skillet.
6. While beef continues to brown, peel and chop carrots and potatoes to bite-sized pieces and add to skillet. Add mushrooms.
7. Once beef is completely browned, add 1 cup water and chicken bouillon cubes to skillet. Cover and simmer at low heat for 1/2 hour, stirring occasionally to cook evenly. I like to stir every 10 min. Mixture will thicken to a stew consistency.
8. Add salt, pepper and nutmeg to taste and serve!
Amazingly flavorful and naturally satisfying, it's a perfect winter meal (and the ONLY thing I will actually use red meat for.) For every other recipe, I substitute ground turkey, chicken etc. But, let's face it. Beef stew just needs beef!
Tuesday, January 17, 2012
RecipeSolutions: Pastaless Eggplant Parm for Two
Hello! I'm back! Nope, I'm not sick of the blog already - just very busy! Ivan and I have been all over the place, including spending this past weekend in the Pocanos with 7 of our friends. We all pitched in to rent a four-bedroom house, drinking and skiing ensued, and good times were had by all. On our way home, we made a pit stop in New York to visit Ivan's family since we didn't have a chance to see them for Christmas. We exchanged some belated gifts, lamented at the fact we didn't have Monday off (we took Friday off instead) so we couldn't just spend the night, and made our way home from there. By the time we got home and unpacked the car, I was WAY too tired to think about cooking dinner. We don't generally like fast food and everything else was closed late on a Sunday night so we did our best with what we could find around the house.
Following a massive grocery shopping trip, I am back to my usual self this week who insists on cooking a decent meal every night. I am always looking for nutritious yet flavorful recipes that are also easy to throw together on a week night after work (aren't we all?)
Today I am going to post a recipe that is a favorite of ours (and is on the menu for tonight!) It's a different take on eggplant parmesean that defeats the stereotype of a mushy, goopy casserole. In fact, the recipe skips the "bake in a casserole dish" completely. When the eggplant is golden brown, you simply assemble it on a plate along with the sauce. Additionally, because the eggplant is actually crispy and substantial, the recipe is filling and satisfying without the extra carb load of pasta. The result is a dish so good I'd be remiss not to share the wealth. Enjoy!
Eggplant Parmesean for Two
Serves 2
1 medium eggplant (about 1 pound)
¼ cup all-purpose flour
1 large egg
½ cup panko bread crumbs
¾ cup grated Parmesan cheese
Salt and pepper
½ cup plus 3 tablespoons olive oil
4 garlic cloves, minced
¼ teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
¼ cup chopped fresh basil
½ cup shredded provolone cheese
1. BREAD EGGPLANT. Cut two ¾-inch planks lengthwise from center of eggplant, halve each plank crosswise, and cut remaining eggplant into ½-inch dice. Place flour in shallow dish. Beat egg in second shallow dish. Combine bread crumbs, ¼ cup Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper in third shallow dish. One at a time, coat eggplant slices lightly with flour, dip them in egg, and dredge in bread-crumb mixture, pressing to adhere. Transfer to wire rack set inside rimmed baking sheet and let sit 5 minutes (or refrigerate up to 1 hour).
2. COOK EGGPLANT. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat ½ cup oil in large nonstick skillet over medium-high heat until shimmering. Cook -eggplant slices until lightly browned, about 1 minute per side. Transfer to wire rack set inside baking sheet and bake until eggplant is tender and deep golden brown, 12 to 15 minutes.
3. MAKE SAUCE. Meanwhile, pour off oil and wipe out skillet with paper towels. Heat 2 tablespoons oil in empty skillet over medium-high heat until shimmering. Add chopped eggplant and ¼ -teaspoon salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in remaining oil, garlic, and pepper flakes and cook until fragrant, about 30 -seconds. Add tomatoes and reduce heat to medium. Simmer until eggplant is tender and sauce is thickened, about 5 minutes. Stir in basil and season with salt and pepper; cover and keep warm.
4. ASSEMBLE. Combine remaining Parmesan and provolone in medium bowl. Top browned eggplant slices with cheese mixture and bake until cheese is melted, about 3 minutes. Transfer half of sauce to platter and top with eggplant slices. Spoon remaining sauce over eggplant. Serve.
Cutting Eggplant Down to Size
One eggplant yields over a dozen rounds, which require serial batches of tedious breading and frying. We figured out a less laborious way for feeding two.
1. Using a serrated knife, slice off one side of eggplant (reserve) and cut two ¾-inch planks from the center.
2. Cut planks in half crosswise so they’ll neatly fit into the pan for frying in a single batch.
3. Chop reserved side pieces into strips, then into ½-inch cubes, and set aside for building the tomato pan sauce.
Following a massive grocery shopping trip, I am back to my usual self this week who insists on cooking a decent meal every night. I am always looking for nutritious yet flavorful recipes that are also easy to throw together on a week night after work (aren't we all?)
Today I am going to post a recipe that is a favorite of ours (and is on the menu for tonight!) It's a different take on eggplant parmesean that defeats the stereotype of a mushy, goopy casserole. In fact, the recipe skips the "bake in a casserole dish" completely. When the eggplant is golden brown, you simply assemble it on a plate along with the sauce. Additionally, because the eggplant is actually crispy and substantial, the recipe is filling and satisfying without the extra carb load of pasta. The result is a dish so good I'd be remiss not to share the wealth. Enjoy!
Eggplant Parmesean for Two
Serves 2
1 medium eggplant (about 1 pound)
¼ cup all-purpose flour
1 large egg
½ cup panko bread crumbs
¾ cup grated Parmesan cheese
Salt and pepper
½ cup plus 3 tablespoons olive oil
4 garlic cloves, minced
¼ teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
¼ cup chopped fresh basil
½ cup shredded provolone cheese
1. BREAD EGGPLANT. Cut two ¾-inch planks lengthwise from center of eggplant, halve each plank crosswise, and cut remaining eggplant into ½-inch dice. Place flour in shallow dish. Beat egg in second shallow dish. Combine bread crumbs, ¼ cup Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper in third shallow dish. One at a time, coat eggplant slices lightly with flour, dip them in egg, and dredge in bread-crumb mixture, pressing to adhere. Transfer to wire rack set inside rimmed baking sheet and let sit 5 minutes (or refrigerate up to 1 hour).
2. COOK EGGPLANT. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat ½ cup oil in large nonstick skillet over medium-high heat until shimmering. Cook -eggplant slices until lightly browned, about 1 minute per side. Transfer to wire rack set inside baking sheet and bake until eggplant is tender and deep golden brown, 12 to 15 minutes.
3. MAKE SAUCE. Meanwhile, pour off oil and wipe out skillet with paper towels. Heat 2 tablespoons oil in empty skillet over medium-high heat until shimmering. Add chopped eggplant and ¼ -teaspoon salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in remaining oil, garlic, and pepper flakes and cook until fragrant, about 30 -seconds. Add tomatoes and reduce heat to medium. Simmer until eggplant is tender and sauce is thickened, about 5 minutes. Stir in basil and season with salt and pepper; cover and keep warm.
4. ASSEMBLE. Combine remaining Parmesan and provolone in medium bowl. Top browned eggplant slices with cheese mixture and bake until cheese is melted, about 3 minutes. Transfer half of sauce to platter and top with eggplant slices. Spoon remaining sauce over eggplant. Serve.
Cutting Eggplant Down to Size
One eggplant yields over a dozen rounds, which require serial batches of tedious breading and frying. We figured out a less laborious way for feeding two.
1. Using a serrated knife, slice off one side of eggplant (reserve) and cut two ¾-inch planks from the center.
2. Cut planks in half crosswise so they’ll neatly fit into the pan for frying in a single batch.
3. Chop reserved side pieces into strips, then into ½-inch cubes, and set aside for building the tomato pan sauce.
Subscribe to:
Posts (Atom)