Monday, September 27, 2010
I decided to pull my precious bottle out and make some saffron rice. But, then I had to figure out what to eat with the saffron rice. And I thought scallops! So, I pulled the saffron out of it's dark, hiding place:
A few strands of saffron
1 cup rice
1.5 cups of stock (I used chicken stock)
1 tablespoon butter
2 cloves of minced garlic
1. Melt the butter. Add garlic and cook until brown. Add rice and cook in garlic butter for about 5 minutes.
2. Add stock and saffron water. Let it come to a boil. Cover. Lower heat, and cook for about 30 minutes.
While rice is cooking, prepare scallops and veggies. Wash and rinse scallops. Dry scallops in paper towels to absorb water. Wash, cut and dry veggies. I used bok choy, green beans, snow peas and red bell peppers.
When rice is ready, saute veggies in olive oil, salt and pepper. Plate veggies and rice.
Wednesday, September 22, 2010
Low heat. That's right. The low heat allows the cheese to melt and the bread to toast at the same time, so you are not burning the bread. Make your next grilled cheese sandwich this way, and you'll have a perfectly toasted, perfectly melted grilled cheese sandwich.
Bread, butter, shredded cheese
1. Heat pan in low heat. When pan is hot
2. Butter the outside of first slice of bread (I eat whole grain wheat bread, so you'll get a different golden color if you use white bread). Place the buttered side of bread on pan and then
3. Sprinkle shredded cheese onto bread (non buttered side).
4. Butter second slice of bread, place buttered side on top. Cover. The cover allows the heat to melt the cheese while the low heat is toasting the bread.
5. When bottom side of first slice of bread has turned golden, flip sandwich. When the second side of bread is toasted, your sandwich is ready.
Tuesday, September 21, 2010
I put "Indian" in quotations because Chicken Tikka Masala is not an authentic dish. I believe the British or British Indians conceivedthe dish.
Dinner for two:
Chicken Tikka Masala
I also had to throw in the veggies I got at the farmer's market that morning, too! I love veggies.
I had all the spices needed to make the Chicken Tikka Masala except the garam masala. So, I went to the Indian market, and it was there that I found a pre-mixed spice box. So, I decided to get that (it's kinda like using Mama Sita's to make Chicken Adobo).
A few simple ingredients: chicken thighs (can use breast, but I like dark meat better), a few tablespoons crushed canned tomatoes, half a chopped onion, and the spice mix.
1. Brown the onions and add chicken and spices.
2. Cook chicken.
3. Once chicken is cooked, add tomato sauce and 2 cups of water, lower heat, cover and let simmer until liquid reduces.
At the same time I was making the chicken, I was also making the Chana Masala (chickpeas). The ingredients are essentially the same. I picked up a mix for the Chana Masala and they were spicier than the Chicken Tikka Masala blend.
Ingredients: 1 can of chickpeas (also known as garbanzo beans) - washed and rinsed, a few tablespoons of tomato sauce, half a chopped onion, and the Chana Masala spice blend.
The steps are essentially the same as well:
1. Brown onions
After both the chicken and the beans were ready, I made the naan bread. The Indian market had the frozen naan bread, and all I had to do was heat them and brown them in a pan. The meal was served with a side of basmati rice.
All in all, this was a great meal. Easy to prepare, and relatively inexpensive. We would have spent around $15-20 a plate at our local Indian restaurant. My bf said "the chickpeas are badass." He really liked the heat from the spices. The chicken was nice and tender as well. Yay for happy tummies :)
Monday, September 13, 2010
Thursday, September 9, 2010
Tuesday, September 7, 2010
mac & cheese I made earlier in the day for lunch.
* I made a total of 6 pieces of thighs, but we ate 3 of them (the reason why there's only 3 pieces of chicken in the first photo)
Monday, September 6, 2010
1 (16 oz.) pkg. macaroni (whole wheat)
1 cup milk
2 cups chicken broth
2 cups sharp cheddar cheese, grated
1 cup swiss cheese, grated
1 cup monterey jack cheese, grated
8 oz. cream cheese, cubed
2 tsp. onion salt
fresh ground pepper
1/2 cup flour
Panko crumbs (enough to cover)
*original recipe found here
Preheat oven to 375 degrees.
I started by shredding the 3 types of cheeses (Cheddar, Swiss, and Monterey Jack). You can also buy the pre-shredded cheeses, but I actually like to do the prep work myself (plus, it's cheaper if you buy the block).
Cook pasta for about 5-6 minutes. Drain.
Here are the ingredients:
Combine milk, chicken broth with pasta. Stir.
Combine the rest of the ingredients.
Pour in a baking pan. I also used two ramekins (for lunch).
Place in oven. Cook for approximately 35 minutes.