Saturday, February 27, 2010

A ho hum weeekend..

Nothing exciting to report on, a fairly quiet weekend thus far. I am going to watch the new release Julie/Julia later this evening if I can take control of the TV.
Here is this week's fabu menu. Cheers, Ev

Sauteed Middle Eastern Chicken

3T vegetable oil
salt and pepper(to taste)
1 cup AP flour for dredging
6 boneless skinless chicken breasts
1T minced garlic
1 onion chopped
4 large carrots shredded
1 tsp ground cumin
1/2 cup white wine(or extra broth)
1/2 cup chicken broth
1/2 cup golden raisins(optional)
cilantro or parsley for garnish

Mix salt, pepper and flour. Place in container and dredge chicken in flour. Heat oil in skillet to medium high. Cook chicken for about 4-5 minutes on each side, or until browned. Remove chicken and set aside. Add vegetable to the pan and cook until softened about 5 minutes. Add chicken, broth, raisins, cumin and wine, bring to a boil. Cover, reduce heat to low and cook for about 10 minutes. Serve over hot rice.

Taco Salad
You can make this on your own I bet.

Cheddar Broccoli soup (A labor of love, well worth the effort)

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups fat free half-and-half
3 cups chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
salt and pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar

Melt the butter in a large pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, until thickened, about 20 minutes. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth. Reserving some of the broccoli for texture. Return to the pot. Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

Leftover night

Scalloped potatoes
with ham and spinach

2 cups milk
4 cups peeled and diced potatoes
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 cup shredded Cheddar cheese
2 tablespoons flour
1 cup diced ham
1 small box chopped spinach defrosted and drained

Measure milk into a 2-quart saucepan. Add potatoes, salt, pepper, and butter. Bring to a boil, reduce heat and simmer until almost tender, about 6 minutes. Remove from heat, add cheese, and stir carefully until just melted. Sprinkle flour over the surface, stir gently then pour into a greased 2-quart casserole. Add in spinach and ham. Top with extra cheese. Bake at 400° for 20 minutes, until browned.

Tuna Melts
leftover soup

1 (6 ounce) can tuna, drained and flaked
2 tablespoons mayonnaise
1 pinch salt
1 teaspoon Dijon mustard
2 slices whole wheat bread
2 teaspoons chopped dill pickle
1/4 cup shredded sharp Cheddar cheese

Preheat the oven to 375. Place bread slices in the oven to toast while it preheats.
In a small bowl, mix together the tuna, mayonnaise, salt, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.
Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side.

No comments: