Shrimp and Snow Pea Stir Fry
Shrimp and Snow Pea Stir Fry
Prep Time: 5 minutes
Cook Time: 10 minutes
1 tsp olive oil
3/4 pound peeled and deveined large shrimp
1 small garlic clove, minced
1 c trimmed snow peas
1/4 c chopped fresh flat-leaf parsley
2 green onions, thinly sliced
2 tsp fresh lemon juice
1/8 tsp salt
1/8 tsp pepper
Heat oil in a large nonstick skillet over medium nigh heat. Add shrimp and garlic, and saute 5 minutes or until done. Add snow peas and remaining ingredients; saute 30 seconds. Serve over rice.
Yield: 2 servings (serving size 1 1/2 c)
From Cooking Light Superfast Suppers
Ken's rating: ***1/2
Chalsea's rating: ***3/4
Greek Pork Tenderloin Medallions and Golden Onion & Sage Mashed Sweet Potatoes
Greek Pork Tenderloin Medallions
Prep Time: 10 minutes
Cook Time: 10 minutes
1 c chicken broth
1 tsp grated lemon peel
1 Tbsp fresh lemon juice
1 Tbsp chopped fresh oregano or 1/2 tsp dried oregano
1 Tbsp capers
2 tsp cornstarch
1 clove garlic, minced
1 (1 lb) pork tenderloin
2 tsp olive oil
Combine broth, lemon peel, lemon juice, oregano, capers, cornstarch and garlic; set aside.
Cut pork tenderloin into 1-inch thick slices. Season to taste with salt and pepper.
In a large nonstick skillet heat oil over medium-high heat. Cook pork 1 to 2 minutes per side or until browned. Transfer to platter.
Reduce heat to medium. Stir broth mixture; add to skillet. Cook and stir 1 minute. Return pork and juices to skillet. Cook 2 to 3 minutes or until juices run clear, turning once. Spoon sauce over pork and serve.
Yield: 4 servings
From TRY-FOODS INTERNATIONAL, local grocery store free recipe rack.
Ken's rating: ****1/2
Chalsea's rating: ****
Golden Onion & Sage Mashed Sweet Potatoes
Prep Time: 10 minutes
Cook Time: 1 hour
4 large sweet potatoes
1 Tbsp vegetable oil
2 Tbsp olive oil
5 Tbsp butter, divided
1 large sweet onion, thinly sliced
2 tsp sugar
1 Tbsp chopped fresh sage
Preheat oven to 375. Pierce potatoes 2 or 3 times with a fork; rub with vegetable oil and place on foil-lined baking sheet. Bake 40 minutes to 1 hour or until tender, turning once after 30 minutes. Remove and let cool 10 minutes.
Meanwhile, in large skillet heat olive oil and 2 Tbsp of the butter over medium heat. Add onion; cook, stirring constantly, 10 minutes or until onion begins to soften. Add sugar, and salt and pepper to taste; continue stirring 10 minutes more or until the onions are soft and golden brown. If onion starts to stick to pan, reduce heat and stir in 2 Tbsp water. Set aside.
While potatoes are still warm, but cool enough to handle, cut in half and scoop out potato into medium bowl. Mash until smooth. Add sage, remaining 3 Tbsp butter, and salt and pepper to taste. Mash until mixed.
Spoon potato mixture into serving bowl and top with onions. Serve warm.
Yield: 6 servings
From TRY-FOODS INTERNATIONAL from the grocery store free recipe rack.
Ken's rating: ****1/2
Chalsea's rating: ****1/2
Next time I'd skip the onions. They didn't really add much.
Sarah's Applesauce
Sarah's Applesauce
Prep Time: 10 minutes
Cook Time: 20 minutes
4 apples (peeled, cored, and chopped)
3/4 c water
1/4 c white sugar
1/2 tsp ground cinnamon
(I added a splash of lemon juice)
In a saucepan, combine apples, water, sugar, and cinnamon (and lemon juice). Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. (I put it all in the blender and pureed)
From http://allrecipes.com/recipe/sarahs-applesauce/Detail.aspx
Chalsea's rating: *****
Apple Pie
Apple Pie
Prep Time: 30 minutes
Cook Time: 1 hour
9 inch double pie crust (I used Pillsbury refrigerated pie crusts)
1/2 c unsalted butter
3 Tbsp flour
1/4 c water
1/2 c white sugar
1/2 c brown sugar (packed)
8 granny smiths (peeled, cored, sliced) - I ended up using about 4.
Preheat oven to 425. Melt butter in saucepan. Stir in flour to form paste. Add water, sugars, and bring to boil. Reduce and simmer.
Place bottom crust in pan. Fill with apples, mounded slightly. Cover with lattice work. Pour liquid over crust SLOWLY.
Bake 15 minutes in preheated oven. Reduce temp to 350 and continue baking 35-45 minutes until apples are soft.
From somewhere online. I don't know.
Ken's rating: awesome
Chalsea's rating: ****3/4
Other recipes we've tried, but neglected to take photos of...
Wild Rice Soup
6 Tbsp butter
1 Tbsp minced onion
1/2 c flour
1/2 tsp salt
3 c chicken broth
2 c cooked wild rice (I used Uncle Ben's)
1/2 c ham or chicken
1/2 c grated carrots
1 can mushrooms
1/2 c evaporated milk
minced parsley
Melt butter in a large soup pan and saute onions.
Blend in flour; pour broth in - slowly.
Cook and stir constantly until it boils; boil for 1 minute.
Stir in rice, meat, carrots, salt, mushrooms, and parsley.
Simmer 5 minutes.
Pour in milk and stir.
Yield: 6 servings
From my awesome former co-worker, Sandi Barsamian.
Ken's rating: ****
Chalsea's Rating: ****1/2
This is SO EASY! And it's delicious! I served it with popovers (see below)
Popovers
3 eggs
1 c milk
3 Tbsp oil
1 c flour
1/2 tsp salt
Preheat oven and popover pan to 400. Pour a small amount of oil into each space in the preheated pan. Divide batter among the cups. Bake for 40 minutes.
Yield: 6 large popovers
From Altoona United Methodist Church Cookbook I, submitted by Brenda Jones
Chicken Fried Rice
Prep Time: 5 minutes
Cook Time: 10 minutes
2 tsp dark sesame oil
8 oz pre-marinated teriyaki skinless, boneless chicken breasts, cut into strips
1/2 c matchstick-cut carrots
1/2 c sliced green onions
2 tsp bottled minced garlic
1/4 tsp black pepper
4 c chilled cooked brown rice
1 lg egg, lightly beaten
2 Tbsp low-sodium soy sauce
1 Tbsp water
1/4 c chopped cashews
Heat oil in a large nonstick skillet over high heat. Add chicken, and stir-fry 4 to 5 minutes or just until done. Add carrot, green onions, garlic and pepper; stir-fry 2 minutes. Add cooked rice; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and cook 30 seconds; toss with rice mixture. Stir-fry until egg is cooked. Stir in soy sauce and water, and cook until thoroughly heated. Sprinkle with cashews.
Yield: 4 servings (serving size: 1 1/4 cups)
From Cooking Light Superfast Suppers
Ken's rating: **1/2
Chalsea's rating: **1/2
Honey-Mustard Chicken
Total Time: 30 minutes
1/2 c honey
2 Tbsp butter, melted
2 Tbsp Dijon mustard
1 Tbsp orange juice
1/8 tsp curry powder
2 boneless skinless chicken breast halves
1 Tbsp vegetable oil
1/8 tsp salt
1/8 tsp pepper
In a small bowl, combine the honey, butter, mustard, orange juice, and curry powder. Spoon half into a greased 8 inch baking dish.
In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place over sauce; turn to coat. Bake, uncovered, at 350 for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a meat thermometer reads 170.
Yield: 2 servings
From Taste of Home Annual Recipes 2007
Ken's rating: ****1/2
Chalsea's rating: ****1/2
Banana Waffles (I added Chocolate Chips)
1 1/2 c flour
1 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
2 medium bananas, mashed
1 1/2 c skim milk
2 Tbsp margarine, melted (I used butter)
2 egg whites
Non stick spray coating
In a large mixing bowl stir together flour, sugar, baking powder, cinnamon, baking soda, and nutmeg. In a medium mixing bowl combine the mashed banana, milk, and margarine. Add banana mixture to flour mixture; stir till nearly smooth, but still slighly lumpy (do not overbeat). Beat egg whites with an electric mixer till stiff peaks form (tips stand straight). Fold egg whites into flour mixture. (I also folded in mini chocolate chips at this point)
Spray waffle maker with nonstick spray coating and pour recommended amount of batter into the waffle maker. Cook till waffles are golden brown.
Yield: about 5-7 waffles
From Better Homes and Gardens Healthy Family Cookbook
Ken's rating: ****
Chalsea's rating: ****1/2
Cheesy Pasta
Cheesy Pasta
Prep Time: 1 minute
Cook Time: 8 minutes
1 1/4 c refrigerated reduced-fat Alfredo sauce
1 1/4 c shredded reduced-fat cheddar cheese
3 c pasta (I used penne)
3 Tbsp light butter
2 tsp dried minced onion
1 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
Cook pasta according to package directions; omitting salt and fat. Drain. Toss with butter and last 4 ingredients.
Place alfredo sauce in a small microwave-safe bowl. Cover and microwave at High for 1 minute, stirring after 30 seconds, or until thoroughly heated. Remove from microwave, and stir in cheese.
Combine cheese sauce and hot pasta; stir well.
Yield: 5 servings (1 c pasta, 1/4 c cheese sauce)
From Cooking Light Superfast Suppers
Ken's rating: ***1/2
Chalsea's rating: **1/2
I hate alfredo sauce so I don't know why I thought I'd like this. It wasn't terrible, just wasn't my taste. I added some red pepper flakes to give it a little kick.
Grilled Salmon with Citrus Mayonnaise
Grilled Salmon with Citrus Mayonnaise
Prep Time: 10 minutes
Cook Time: 10 minutes
1 lb salmon fillets (about 1 inch thick)
1/3 c mayonnaise
1 Tbsp orange juice concentrate (thawed)
1/2 tsp curry powder
Preheat broiler
Cut fillets into 4 serving pieces. Season with pepper. Broil on greased, unheated rack of broiler pan 5 minutes per 1/2 inch thickness.
Meanwhile, combines mayonnaise, orange juice concentrate and curry powder.
Serve salmon topped with mayonnaise mixture.
Yield: 4 servings
From TRY-FOODS International. I got it off a rack of free recipes at one of our local grocery stores.
Ken's rating: ****
Chalsea's rating: ****
I served this with asparagus and the two went very well together.
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