Sunday, June 29, 2008

Garlic Ginger Pineapple Chicken & Crunchy Pineapple Rice

Marinade
1 cloves garlic, minced
2 inches ginger, minced
3/4 c tamari or soy sauce
1/2 c pinapple chopped fine
1/2 c honey

4 boneless skinless chicken breasts

Mix all in a ziplock baggie and marinate for 2 hrs. Don't go much longer or the pineapple starts
breaking down the chicken.

Grill on a grill over low heat, or cook in a medium hot pan till done, flipping once (about 5 min per side in the pan or about 7 min / side on a low grill - eyeball it).

Crunchy Rice
3 c water - boil
add 1 1/2 c wild rice
cook 2 min on simmer till done

stir fry 2 c julienned or grated carrots
13/4 c chopped sweet onion
1/4 c cashews, chopped or pieces
2 T powdered ginger
1/4 tamari or soy

Add this to rice:

Pineapple salsa
1 c each:
sweet onion, chopped
red bell pepper
pineapple
+ 1/4 c fresh minced cilantro or
3 T dried cilantro or basil

Mix and enjoy.



Saturday, June 21, 2008

Vegetable Bake

I got 5 lbs of potatoes at the 99cent store for 99cents, and after the breakfast potatoes, potato salad, etc. I still had about 2 lbs left. This turned out to be a great way to use them. Get creative, this recipe can be adapted numerous ways.

2 lbs potatoes sliced (skin is ok if they're new potatoes, otherwise peel)
2 large onions, sliced
either 2 cans diced tomatoes, or 2 large bunches vine tomatoes, sliced thin
1 c sliced cheddar cheese
olive oil for drizzling
herbs or spices of choice - I used salt, pepper, oregano, and basil

1. Oil 9 x 13" dish with olive oil

2. Layer veggies & cheese - onions, slices of tomato & potato, etc. I think next time I'll add some broccoli florets for green and more flavor. No rules here. Get creative. Eggplant might be nice too. Haven't tried that.

3. Drizzle top layer with olive oil and top with last remains of shredded cheddar. I think you could use feta also if you wanted variety, or any other meltable cheese.

4. Bake at 350 degrees F for one hour. About 40 minutes into cooking time cover with foil to avoid having cheese burn.

Great served with sour cream and fresh herbs, or feta and dill, ... you name it. Have fun with it. If you wanted a vegetarian main dish you could add tofu in too. Or if you wanted something with meat, you could add cooked chicken. No rules :)

Saturday, June 14, 2008

Ann's Grilled Summer Corn Salad

6 ears fresh corn
1 sweet Vidalia or Maui onion
1/3 – ½ c sun-dried tomatoes in oil
1 can black beans, rinsed & drained
1 good handful of cilantro, chopped
Olive oil & balsamic vinaigrette, optional
Salt & pepper

1. Husk & wash corn, brush with olive oil.

2. Quarter onions and put on skewers, brush with olive oil.

3. Heat grill to hot then reduce to low. Put on corn and onions. Grill until corn is blackened and turn. Do this until all sides are a bit blackened. Typically, grill 10 min/side. Keep the onions on until done.

4. Cut corn off cob, chop onions, and toss together. Add sun-dried tomatoes, black beans, and cilantro. This is great tossed with olive oil and balsamic vinaigrette.

This is great as a summer side dish or combined with grilled chicken, lettuce leaves, and ranch dressing in a wrap.



Saturday, June 7, 2008

Roasted Veggie Penne Pasta

I think I may have published something like this before, but this is a variation that my friends love:

1 lb penne pasta
1 large jar vodka cream pasta sauce, any brand
1 small head broccoli, cut into florets
1 medium red onion, cut into chunky strips
1 pint of cherry tomatoes, or other small tomatoes
1 small jar roasted red peppers, or roast your own
2 T fresh rosemary chopped, or more
2 chicken breasts - omit if doing veggie version
2 c grated parmesan cheese
salt and pepper to taste
olive oil to saute

1. Toss broccoli, onions, and tomatoes, with olive oil, salt and pepper. Put on a non stick or sprayed cookie sheet and bake at 415 degrees F for about 15-20 minutes till roasted well.

2. Cook penne pasta according to directions.

3. Heat a bit of olive oil in a skillet over medium high. Cut chicken in bite sized strips and stir fry till cooked through, about 2 min per side. Add rosemary and stir fry a few minutes more. Add sauce and veggies and warm through.

4. Toss together veggies, chicken, rosemary, sauce, and pasta. Dump in a 9x13" pan and cover with parmesan cheese. Bake at 250 for about 18-20 minutes till cheese is bubbly and just barely browning. If you want to garnish with a few sprigs of rosemary you can. This reheats well.



Sunday, June 1, 2008

Ann’s Tortellini with Tomato Cream Sauce

1 c dry cheese filled tortellini
2 c tomatoes, peeled & chopped
1/3 c chopped onions
1 clove minced garlic
1 1/2 T olive oil
2 T fresh chopped basil, or 2 t dried
2 T butter
2 T flour
1 C milk
1/8 - 1/4 c parmesan cheese

Cook tortellini according to package directions. Drain, rinse and keep warm in serving dish.

Meanwhile, on medium heat saute onions & garlic in olive oil. Add tomatoes, and basil. Mush up tomatoes in this pan, and cook on medium heat to soften, for 10 minutes.

Meanwhile, melt 2 T butter in a microwave safe dish, in the microwave. Stir in the flour and mix very well. Add the milk. Microwave on high 3-4 minutes till sauce thickens, stopping to stir frequenly (ever minute or so).

When tomato mixture is done, use a slotted spoon to scoop solids out into white sauce. Mix well. Add parmesan cheese and mix even better. Add to tortellini & toss well.