I just wanted to post this recipe. My mom has made this for as long as I can remember, and it's EXCELLENT! It is my favorite granola, even out of the kind you can buy. The ingredients are probably going to sound kinda funny, but it's super healthy and tasty. So, try it sometime! And, be prepared to give some away, it makes TONS.
Granola
12 cups regular oats
1 cup oat bran
1 1/2 cups wheat germ
1 cup dry milk (I know this sounds terrible, but you can't taste it at all)
Pecans (About 2 cups), chopped
Almonds (About 1 cup), chopped
1 cup oil
1 cup honey
3 tbsp water
Raisins (I use about 2 cups) and/or
Dried fruit of your liking (apricots, banana chips, dates, cranberries, etc)
Any other nuts/seeds you might like
1. Combine oats, oat bran, wheat germ, dried milk, pecans and almonds (or other nuts/seeds if you prefer)
2. Mix oil, honey, and water and pour over dry ingredients. Stir until all combined. If it still feels too dry, add a little more liquid (honey will make it sweeter, oil will make it more fattening, and water will just wet it) until all the ingredients are coated (not soaked).
3. Spread granola out on a cookie sheet (or 2) and cook at 350 degrees for about 10-15 minutes until toasted (may take longer for this big of a batch).
4. Add raisins and dried fruit after cooked. Store in a zip-loc bag and enjoy! You can easily eat it dry or with milk like regular cereal.
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Wednesday, September 3, 2008
Monday, July 28, 2008
Creamy Baked Fettuccine with Asiago and Thyme
I don't remember where I got this recipe, but I made it and it actually tasted better than any Fettuccine Alfredo I've ever had! I made this once by adding some chicken to it, which is also great. Enjoy!
Creamy Baked Fettuccine with Asiago and Thyme
1 pound fettuccine pasta
2 cups grated Asiago cheese, plus ¼ cup
2 (8-oz) containers crème fraiche
1 cup grated Parmesan
1 ½ tbsp fresh chopped thyme leaves
½ tsp salt
½ tsp freshly ground black pepper
1. Preheat oven to 375 degrees. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
2. In a large bowl, combine the 2 cups Asiago cheese, crème fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining ¼ cup Asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.
Creamy Baked Fettuccine with Asiago and Thyme
1 pound fettuccine pasta
2 cups grated Asiago cheese, plus ¼ cup
2 (8-oz) containers crème fraiche
1 cup grated Parmesan
1 ½ tbsp fresh chopped thyme leaves
½ tsp salt
½ tsp freshly ground black pepper
1. Preheat oven to 375 degrees. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
2. In a large bowl, combine the 2 cups Asiago cheese, crème fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining ¼ cup Asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.
Monday, July 21, 2008
Wednesday, July 16, 2008
Turkey Burgers
I made turkey burgers for lunch yesterday and they turned out SO GOOD. It's times like that when I'm really thankful that I work from home!Turkey Burgers
Homemade buns (Buttermilk Bread recipe (subbed White Whole Wheat flour for White Flour) from Artisan Bread in 5 Minutes a Day)
Avocado
Tomato
Basil Pesto
Chipoltle Mayo (if cannot find, take regular mayo and add chipoltle chili powder)
Swiss Cheese
Red Onion, thinly sliced
1 pound ground Turkey
1 tsp Spike
1 tsp Ground Sage
1 tsp Chili Powder (I used Ancho or Chipoltle)
2 tsp Mrs. Dash's Southwest Chipoltle Seasoning
Salt & pepper
I just mixed the turkey with the spices (you can add more/less spice if you like), then cooked them in a skillet on the stove.
I then assembled the burger with pesto on the top bun, chipoltle mayo on the bottom, and meat, cheese, avocado, tomato and onion on the burger.
YUM!
Friday, July 11, 2008
Super Fast Homemade Bread!
I know this is going to sound insane, but this book/method of bread baking has truly changed my life! Ok, maybe that was a bit of an exaggeration, but I'm still ecstatic about it!
When I was young and homeschooled, I used to keep a sourdough starter and make fresh bread every day or two. I loved it, but that was back when I was home all the time and had the time to keep up with it. I don't like bread machine bread too much, it always seems to come out kinda funny to me. I am also completely fed up with store-bought bread since EVERY BRAND has high fructose corn syrup and partially hydrogenated soybean oil in it. EWW!!
I was absolutely shocked when I got this book and the basic loaf has 4 ingredients in it: flour, water, salt and yeast. CRAZY, huh? I should know that's all that goes into it, but it's been so long since I've made it and I've been looking at labels of read in the store for so long and reading a mile long list of ingredients...
Anyhoo, that was way off on a tangent. So, the basic idea for this bread is: you dump the 4 ingredients into a big tupperwear tub, stir them up, put the lid on it, leave it sitting on the counter for 2 hours, stick it in the fridge. It keeps for up to 2 weeks, or can be frozen for forever. When you want some bread, you hack off 1/4th of the dough, make a little ball out of it, and let it rest for 40 mins. Then, you stick it in the oven for 30 mins, and voila! fresh bread...
There are also tons of variations of this, you can make: pita, chibatta (sp?), baguettes, flatbread, naan, cinnamon rolls, brioche, etc. I made brioche dough the other day and made sticky buns out of it and it was BY FAR the best cinnamon roll-type food I've ever eaten.
I've also made several if the plain, regular loafs with substituting King Arthur's White Whole Wheat Flour (one of my all-time fave things) for White Flour and it's excellent. The loaf comes out crunchy on the outside, and chewy on the inside. I made a variation of that, also, by adding herbs and cheddar cheese, and made hamburger buns and they were de-lish!
So, check it out! I highly recommend buying this book here or you can also check out their website here.
Also, I have bread out my ears, so let me know if you would like a loaf :)
Saturday, July 5, 2008
Purple Hull Peas
Just a quick update....went to Canton today and the Farmer's market. I got some Purple Hull Peas, which are just like Black Eyed Peas, except purple. And, I got some okra. I shelled my peas today, blanched them and froze them for later. I'm super excited! I love fresh black eyed peas and I can never find them anywhere! Anyhoo, I'm also sick with some cold or upper respiratory thingy, all I know is that I'm up coughing all night and can't sleep, ARGH!!!!!!!
That's about it, my mom, youngest sister Kathryn and Nana are here until Monday. They got here Wednesday night and have been hanging out for an extended weekend. Kathryn and I went to Van's Warped Tour Thursday....got to see Family Force 5, they were AH-Mazing! Look them up and listen to them sometime, Love Addict is the best song ever.
That's about it, my mom, youngest sister Kathryn and Nana are here until Monday. They got here Wednesday night and have been hanging out for an extended weekend. Kathryn and I went to Van's Warped Tour Thursday....got to see Family Force 5, they were AH-Mazing! Look them up and listen to them sometime, Love Addict is the best song ever.
Tuesday, July 1, 2008
Smoothie Popsicles
Since it's summetime, I am naturally craving popsicles! My sister bought some of those Flavor Ices (you know, the sugar and water things that you cut the end off of and suck on). They are some of our favorites, but kinda bad. So is ice cream, popsicles, etc. But, I LOVE stuff like that. So I decided to make my own popsicles. I know this is far from original and hardly creative, but I was very excited to have thought of it on my own and make some. So, they turned out very, very good!
Smoothie Popsicles
About 1 cup frozen (or fresh) strawberries
1 banana
1 small container vanilla yogurt (you could also use plain)
1-2 tbsp honey
I put all of that in the blender, blended until smooth, and then poured into a popsicle mold (those can be found here or probably Wal-Mart or Target). Then, stuck them in the freezer! I did, however, have an idiot moment where I couldn't for the life of me get the popsicle out of the mold. I eventually just turned it over and ran a little hot water over it and it popped right out.
I'm sure you can use all types of fruit, smooties, etc, if you like. I think I'll be making lots, and right now some lime sounds really good in one!
Also, I got my bread book that I'm so excited about and started some dough last night. I'll bake some bread today and then do another blog about that whole process, I'm very excited about it!!
Smoothie Popsicles
About 1 cup frozen (or fresh) strawberries
1 banana
1 small container vanilla yogurt (you could also use plain)
1-2 tbsp honey
I put all of that in the blender, blended until smooth, and then poured into a popsicle mold (those can be found here or probably Wal-Mart or Target). Then, stuck them in the freezer! I did, however, have an idiot moment where I couldn't for the life of me get the popsicle out of the mold. I eventually just turned it over and ran a little hot water over it and it popped right out.
I'm sure you can use all types of fruit, smooties, etc, if you like. I think I'll be making lots, and right now some lime sounds really good in one!
Also, I got my bread book that I'm so excited about and started some dough last night. I'll bake some bread today and then do another blog about that whole process, I'm very excited about it!!
Friday, June 6, 2008
Best Cookies EVER! No, seriously...they are!
Ok, I made these, plus a few modifications and they turned out increadible. The best cookies I've had in my entire life. Make them!!
Brown Sugar Cookies
The most efficient way to bake these cookies is to portion and bake half of the dough. While the first batch is in the oven, the remaining dough can be prepared for baking. Avoid using a nonstick skillet to brown the butter. The dark color of the nonstick coating makes it difficult to gauge when the butter is sufficiently browned. Use fresh brown sugar, as older (read: harder and drier) brown sugar will make the cookies too dry.
Makes 2 Dozen Cookies
14 tablespoons unsalted butter
1/4 cup granulated sugar
2 cups packed dark brown sugar
2 cups unbleached all-purpose flour plus 2 tablespoons
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg plus 1 large egg yolk
1 tablespoon vanilla extract
1 cup chocolate chips (I used chocolate/peanut butter chips, any type would be good in them!)
1/2 - 1 cup chopped pecans
1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.
2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
4. OPTIONAL (I added the pecans and chips to my batch, and it was fantastic)- Put chopped pecans into skillet butter was browned in. Cook on medium-high heat for 1-3 mins until pecans become aromatic. Cool pecans and add to dough along with chocolate chips. Stir until just combined.
5. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet.
6. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake. 6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Checking Doneness
Achieving the proper texture—crisp at the edges and chewy in the middle—is critical to this recipe. Because the cookies are so dark, it's hard to judge doneness by color. Instead, gently press halfway between the edge and center of the cookie. When it's done, it will form an indent with slight resistance. Check early and err on the side of underdone.
This recipe was from www.cooksillustrated.com.
Brown Sugar Cookies
The most efficient way to bake these cookies is to portion and bake half of the dough. While the first batch is in the oven, the remaining dough can be prepared for baking. Avoid using a nonstick skillet to brown the butter. The dark color of the nonstick coating makes it difficult to gauge when the butter is sufficiently browned. Use fresh brown sugar, as older (read: harder and drier) brown sugar will make the cookies too dry.
Makes 2 Dozen Cookies
14 tablespoons unsalted butter
1/4 cup granulated sugar
2 cups packed dark brown sugar
2 cups unbleached all-purpose flour plus 2 tablespoons
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg plus 1 large egg yolk
1 tablespoon vanilla extract
1 cup chocolate chips (I used chocolate/peanut butter chips, any type would be good in them!)
1/2 - 1 cup chopped pecans
1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.
2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
4. OPTIONAL (I added the pecans and chips to my batch, and it was fantastic)- Put chopped pecans into skillet butter was browned in. Cook on medium-high heat for 1-3 mins until pecans become aromatic. Cool pecans and add to dough along with chocolate chips. Stir until just combined.
5. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet.
6. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake. 6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Checking Doneness
Achieving the proper texture—crisp at the edges and chewy in the middle—is critical to this recipe. Because the cookies are so dark, it's hard to judge doneness by color. Instead, gently press halfway between the edge and center of the cookie. When it's done, it will form an indent with slight resistance. Check early and err on the side of underdone.
This recipe was from www.cooksillustrated.com.
Tuesday, May 13, 2008
Cinnamon Cake with Chile-Chocolate Buttercream
I know this recipe sounds funny, and it did to me, too... But, it's tied to my Nana's Italian Cream Cake as the BEST CAKE I'VE EVER EATEN! So, try it...it's AH-MAZING!!
CAKE
1 1/2 sticks (6 ounces) unsalted butter, softened, plus more for buttering the paper
1 1/2 cups all-purpose flour, plus more for dusting
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
1. Make the cake: Preheat the oven to 350°. Butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the paper. Dust the pans with flour, tapping out the excess.
2. In a medium bowl, whisk the 1 1/2 cups of all-purpose flour with the cake flour, baking soda, baking powder, cinnamon and salt. In a standing mixer fitted with a paddle, beat the butter with the sugar at medium speed until fluffy, about 3 minutes. Beat in the eggs and vanilla until incorporated. In 3 alternating additions, add the dry ingredients and sour cream, scraping down the side of the bowl between additions.
3. Scrape the batter evenly into the prepared pans. Bake the cakes on the lower and middle racks of the oven for about 30 minutes, until golden and springy and the edges begin to pull away from the sides of the pan. Transfer the cakes to racks and let cool for 15 minutes, then turn the cakes out and let them cool completely. Remove the parchment paper.
4. Meanwhile, make the frosting: In a standing mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the confectioners’ sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream, vanilla, cinnamon, ancho chile powder and cayenne, then gradually beat in the bittersweet and white chocolate. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles.
5. Place one cake layer on a plate and spread with 1 cup of the frosting. Top with the second cake layer and spread the remaining frosting over the top and sides. Refrigerate the cake for at least 30 minutes. Bring to room temperature before serving.
MAKE AHEAD The cake can be refrigerated for up to 3 days. The buttercream can be refrigerated for up to 5 days. Return to room temperature before using.
Ingredients:
CAKE
1 1/2 sticks (6 ounces) unsalted butter, softened, plus more for buttering the paper
1 1/2 cups all-purpose flour, plus more for dusting
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
FROSTING
5 sticks unsalted butter, softened
1 pound confectioners’ sugar, sifted
1/4 cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon ancho chile powder
1/2 teaspoon cayenne pepper
5 ounces bittersweet chocolate, melted and cooled
5 ounces white chocolate, melted and cooled
5 sticks unsalted butter, softened
1 pound confectioners’ sugar, sifted
1/4 cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon ancho chile powder
1/2 teaspoon cayenne pepper
5 ounces bittersweet chocolate, melted and cooled
5 ounces white chocolate, melted and cooled
Directions:
1. Make the cake: Preheat the oven to 350°. Butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the paper. Dust the pans with flour, tapping out the excess.
2. In a medium bowl, whisk the 1 1/2 cups of all-purpose flour with the cake flour, baking soda, baking powder, cinnamon and salt. In a standing mixer fitted with a paddle, beat the butter with the sugar at medium speed until fluffy, about 3 minutes. Beat in the eggs and vanilla until incorporated. In 3 alternating additions, add the dry ingredients and sour cream, scraping down the side of the bowl between additions.
3. Scrape the batter evenly into the prepared pans. Bake the cakes on the lower and middle racks of the oven for about 30 minutes, until golden and springy and the edges begin to pull away from the sides of the pan. Transfer the cakes to racks and let cool for 15 minutes, then turn the cakes out and let them cool completely. Remove the parchment paper.
4. Meanwhile, make the frosting: In a standing mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the confectioners’ sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream, vanilla, cinnamon, ancho chile powder and cayenne, then gradually beat in the bittersweet and white chocolate. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles.
5. Place one cake layer on a plate and spread with 1 cup of the frosting. Top with the second cake layer and spread the remaining frosting over the top and sides. Refrigerate the cake for at least 30 minutes. Bring to room temperature before serving.
MAKE AHEAD The cake can be refrigerated for up to 3 days. The buttercream can be refrigerated for up to 5 days. Return to room temperature before using.
By the way, this recipe is from Food&Wine at http://www.foodandwine.com/.
Wednesday, March 26, 2008
Yummy Easter Cookies Experiment
First of all, my ridiculous pets...they're so LAZY!
So, I made these cookies, which I make often because they are my favorite. But, I made them with this new icing/glaze stuff and it was FANTASTIC!!! So, I know they may sound weird, but trust me, they are AMAZING! Try them sometime...
Pepper Cookies
3 cups sifted white-whole wheat flour (I use the King Arthur I mentioned below in the blog, regular whole wheat is too heavy. White flour works, also.)
2 tsp baking powder
3 tsp ground ginger
2 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground black pepper
1 cup softened butter
1 ½ cup sugar
1 large egg
Few drops of water
1. Mix together butter and spices; gradually blend in sugar. Beat in egg. Gradually add flour, sifted with baking powder. Add water drop by drop if necessary to make dough hold together. Chill dough for several hours.
2. Roll out dough on floured board and cut with cutters as desired; sprinkle with colored sugar. Bake at 375 degrees for 8 to 10 minutes, or until edges are slightly browned. WATCH CAREFULLY. Cook and store air tight. Makes 5 to 7 dozen.
Icing
1 cup powdered sugar
1 tbsp. corn syrup
2 tbsp. water
10 drops food coloring
1. Put all ingredients in a bowl and mix them until smooth.
2. I just chose blue food coloring, and then turned the cookies over, dipped them into the icing, and let them drip a little. Then, I set them right side up on a cooling rack to dry. It was very easy and the icing setup quickly. I also added some sprinkles. YUM!
So, I made these cookies, which I make often because they are my favorite. But, I made them with this new icing/glaze stuff and it was FANTASTIC!!! So, I know they may sound weird, but trust me, they are AMAZING! Try them sometime...Pepper Cookies
3 cups sifted white-whole wheat flour (I use the King Arthur I mentioned below in the blog, regular whole wheat is too heavy. White flour works, also.)
2 tsp baking powder
3 tsp ground ginger
2 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground black pepper
1 cup softened butter
1 ½ cup sugar
1 large egg
Few drops of water
1. Mix together butter and spices; gradually blend in sugar. Beat in egg. Gradually add flour, sifted with baking powder. Add water drop by drop if necessary to make dough hold together. Chill dough for several hours.
2. Roll out dough on floured board and cut with cutters as desired; sprinkle with colored sugar. Bake at 375 degrees for 8 to 10 minutes, or until edges are slightly browned. WATCH CAREFULLY. Cook and store air tight. Makes 5 to 7 dozen.
Icing
1 cup powdered sugar
1 tbsp. corn syrup
2 tbsp. water
10 drops food coloring
1. Put all ingredients in a bowl and mix them until smooth.
2. I just chose blue food coloring, and then turned the cookies over, dipped them into the icing, and let them drip a little. Then, I set them right side up on a cooling rack to dry. It was very easy and the icing setup quickly. I also added some sprinkles. YUM!
Saturday, March 8, 2008
1st Blog
Ok, so I thought I would try out this blog thing! I don't know if I'm going to have anything too interesting to say, but I thought it might be fun... So, I cook a lot and tonight I decided to try something new/healthy. I just went in the kitchen and made something... it's not that new or original, but it came out great, so I thought I'd share! Enjoy...
Baked Chicken Parmesan with Garlicky Soba Noodles
Chicken:
1 package chicken tenders
¾ cup Italian breadcrumbs
¼ cup Parmesan cheese (I use powdered kind as it adheres to chicken best)
1 tsp. garlic powder
Salt and Pepper
1 egg
Noodles:
1 package buckwheat soba noodles
2 tbsp. olive oil
3-4 garlic cloves
2 tbsp. heavy cream
1. Preheat oven to 350 degrees and lightly grease 9x13 pan. Combine breadcrumbs, Parmesan cheese, garlic powder, salt and pepper. In another bowl, whisk egg. Dip chicken strips in egg, then into breadcrumb mixture, making sure to coat chicken completely. Put all chicken strips in 9x13 pan after coated and bake, uncovered, for 30 minutes or until no longer pink.
2. Cook buckwheat soba noodles according to package directions. When done, strain and rinse with cold water. In pan, heat olive oil and add minced garlic. Cook for 1-2 minutes until fragrant, but not browned. Add salt, pepper and cream. Cook until warmed. Add cooked soba noodles and toss until warmed through. Take off heat and sprinkle with fresh grated Parmesan cheese.
3. Serve noodles with chicken and fresh Parmesan cheese on top.
Baked Chicken Parmesan with Garlicky Soba Noodles
Chicken:
1 package chicken tenders
¾ cup Italian breadcrumbs
¼ cup Parmesan cheese (I use powdered kind as it adheres to chicken best)
1 tsp. garlic powder
Salt and Pepper
1 egg
Noodles:
1 package buckwheat soba noodles
2 tbsp. olive oil
3-4 garlic cloves
2 tbsp. heavy cream
1. Preheat oven to 350 degrees and lightly grease 9x13 pan. Combine breadcrumbs, Parmesan cheese, garlic powder, salt and pepper. In another bowl, whisk egg. Dip chicken strips in egg, then into breadcrumb mixture, making sure to coat chicken completely. Put all chicken strips in 9x13 pan after coated and bake, uncovered, for 30 minutes or until no longer pink.
2. Cook buckwheat soba noodles according to package directions. When done, strain and rinse with cold water. In pan, heat olive oil and add minced garlic. Cook for 1-2 minutes until fragrant, but not browned. Add salt, pepper and cream. Cook until warmed. Add cooked soba noodles and toss until warmed through. Take off heat and sprinkle with fresh grated Parmesan cheese.
3. Serve noodles with chicken and fresh Parmesan cheese on top.
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